November 2013 web

FOOD INDUSTRY NEWS

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FOOD

November 2013

INDUSTRY NEWS FOUNDED 1982

Your Local Food Industry Buying Source

NOVEMBer 2013

PERFORMANCE Foodservice – Fox River Annual Food & Equipment Show

Tuesday, Nov. 19, 10 am – 4:30 pm Pheasant Run’s Mega Center, St. Charles, IL

Over 300 Vendors • Guest Presentations • Deals & Demonstrations!

For more information see page 24 or visit: visit www.foxriverfoods.com

Publisher’s insight ....................................... 5 Chef Profile: .............................................6, 7 Diner x........................................................29 national news.........................................12, 28 Spotlight on chicagoland’s hottest Hispanic neighborhoods................. throughout this issue around chicago: the palm............................. 32 people selling the industry.......................... 38 travel: Canada............................................ 39 directory....................................................40 classifieds..................................................43

FOOD INDUSTRY NEWS

Invites You To Our FREE 2013

Meals Move To Fine Dining READER HOLIDAY PARTY Holiday 14 million Americans will day menu on Thanksgiving Thanksgiving SHMOOZEFEST

AND Tuesday December 3rd, 2013

The Castle, 632 N. Dearborn, 5:30 PM – 9PM Open to: Owners, Managers, Assistant Managers, Chefs, Key Personnel, Bartenders, Sales Executives, Suppliers, Manufacturers and others in the industry.

Networking * Free Food * Cash Bar * Raffles & Prizes * Fun

No RSVP Needed….Just Bring Your Business Card & Enjoy!

Sponsorships Available, Call: (847) 699-3300 See page 27 for details

November 1-8.indd 1

dine out on Thanksgiving, according to the National Restaurant Association.

An estimated 16 million “use restaurant takeout to supplement a meal at their own or someone else’s home.” That seems pretty common. The same research shows that one in ten Americans will have more than one Thanksgiving meal and 3% have no plans at all.

The traditional “freedom from want” has migrated to dining out for the holidays makes wonderful sense.

Wildfire Restaurants with locations in Chicago, Glenview, Oak Brook and Schaumburg, IL are serving a Thanksgiving

day, November 28. The meals are served family-style featuring spit-roasted turkey and many other traditional Thanksgiving dishes. Wildfire will be offering traditional Thanksgiving party platters for carryout, too.

A portion of the day’s proceeds will be donated to The Greater Chicago Food Depository to support their effort to end hunger in our communities.

Additionally, they will be hosting a food drive to help restock the cupboards at their local food bank just in time for the holidays.

Shaw’s Crab House in Chicago and Schaumburg, IL will be hosting a traditional

buffet on Thanksgiving day. The familyfriendly buffet will feature a cold seafood bar which includes oysters on the half shell, jumbo shrimp cocktail, and hand rolled sushi. On the Chef ’s table you will find herb-roasted turkey, roasted beef tenderloin and Golden King crab legs.

Drury Lane Theatre and Conference Center, 100 Drury Lane, Oakbrook Terrace, IL ushers in this festive season with their Thanksgiving buffet which includes traditional turkey and stuffing with a variety of carved meats, a seafood station, charcuterie, assorted sweets and a bloody mary bar.

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Food Industry News® November 2013

Page 3

Purveyors of Quality Spirits & Wine

Distributing the finest spirits and wine from our home in Chicago to our friends in Illinois since 1999 Contact Ilana or Diana @ 312-929-8840, info@bcmerchants.com

www.bcmerchants.com

Best Benefits Equals Best Workers Dick’s Drive-In offers workers a $10-an-hour starting salary with regular merit raises, health coverage, a 401(k) plan and up to $22,000 in tuition help over four years.

“You want the best employees? You should expect the Food Industry News best benefits,” says Jim Valerie Miller Spady, the company’s vice Publisher president.

Mark Braun Associate Publisher Terry Minnich Editor Cary Miller Advertising/Vice President Paula Mueller Classifieds/Office Management Nick Panos Corporate Counsel Food Industry News Issue 11, November 2013 (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; Fax (847) 699-3307, or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein.

Copyright © 2013 Foodservice Publishing Co., Inc.

November 1-8.indd 3

– Adapted from The Seattle Times

Here Comes the Vintage Cocktail Boom Mixed drinks made popular in the 1950s are making a comeback at buzzy new restaurants and top cocktail bars across the country. The same bartenders that started the craft-cocktail craze are applying their exacting, modern techniques to mid-20th century-era concoctions. – Adapted from The Wall St. Journal

Chicago’s Tree Lighting & Holiday Tea at the Drake Returns

The Drake Hotel embraces the tradition of taking a moment to relax and reminisce. Continuing its longstanding tradition of afternoon tea, Palm Court will reinstate “Holiday Tea” from November through December. “The 12 days of Christmas” carolers will serenade guests in the magnificently decorated winter wonderland. Holiday Tea begins on Friday, November 29, 2013 and will run until Sunday, January 5. Mayor Rahm Emanuel will light Chicago’s 100th Christmas tree on Tuesday, November 26 at Daley Plaza, 50 West Washington Street. A musical program will precede the ceremony at 5pm and the tree will be lit at 6pm.

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Food Industry News® November 2013

Page 4

Tip: Use Recipe Quick-Reference on the Kitchen Line

Use recipe quick-reference on the kitchen line.

The first thing most cooks learn is to memorize the proper method for cooking a given menu item.

However, large menus oftentimes have very similar ingredients and portions and it can be easy for cooks to confuse them. One method for ensuring consistency is to display recipe quickreference charts at each station. This chart contains a list of the ingredients and portions for each menu item so cooks can quickly verify correct recipe portions.

To learn more, visit www.restaurantowner. com/RecipeReference

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The owner of a golf course in Georgia was confused about paying an invoice, so he decided to ask his secretary for some mathematical help.

He called her into his office and said, “Y’all graduated from the University of Georgia and I need some help.

If I wuz to give yew $20,000, minus 14%, how much would you take off?”

The secretary thought a moment, and then replied, “Everthang but my earrings.”

Taking its cue from a perfectly executed café mocha with a crown of frothed milk, Eli’s Chocolate Espresso Cheesecake is a symphony of dark and light. Eli’s begins with a custom blend of milk and dark chocolate cheesecake, deliciously deepened by a layer of intensely flavored espresso cheesecake, topped with a coffee mousse, house-made bittersweet chocolate ganache and finished with an artistic chocolate-on-chocolate design, baked on an allbutter chocolate cookie crust. Shown above, the Eli’s Chocolate Espresso cheesecake is 10” round, pre-sliced 14 and certified kosher dairy.

Chicagoland Hottest Hispanic Restaurant Neighborhoods River North

Aye Chiwowa - 311 W Chicago Ave, Chicago, IL‎ Burrito Beach - 200 E Ohio St, Chicago, IL‎ Cantino Laredo - 508 N State St., Chicago, IL Frontera Grill - 445 N Clark St, Chicago, IL Mercadito Chicago - 108 W Kinzie St, Chicago, IL‎ Patron’s Hacienda - 316 W Erie St, Chicago, IL Su Casa - 49 E Ontario, Chicago, IL Taco Joint - 158 W Ontario, Chicago, IL Topolobampo - 445 N Clark St, Chicago, IL ‎ Xoco - 449 N Clark St, Chicago, IL

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Food Industry News® November 2013

Publisher’s Insight Valerie Miller

Job satisfaction in the United States is at a 20 year low. Yes, salaries and benefits have taken the worst hit in over a half century, and don’t even start about insurance costs. Morale doesn’t cost you a dime to control if you have common sense. Try some of these tips to connect with your staff: n Keep a private list of employee names, anniversaries, children and their interests. Make it a point to walk around and acknowledge special dates and personal achievements. n Let employees know that you’re open to ideas and input about things that could be improved or thank them for how well things are working. n Let workers know the “state of the business” so they can focus on what’s right, and not worry about what they don’t know. Make yourself open for questions; it doesn’t mean listening to whining or personal gripes, but it does help your staff ask about procedures and how things are accomplished. You can be surprised at how a little reassurance can change an employee’s disposition.

Remember: You are the boss, not a buddy, an associate, a loan officer or your team’s rich uncle. Demand the best effort of your people as the best discipline for your people...and your business.

There are two kinds of bosses: Those who rule by fear and those who lead by example. One is looked upon as a leader; the other, well, let’s put it this way: If he choked on a chicken bone, nobody would do the Heimlich maneuver to save him.

We all remember our first jobs, and we all remember the tyrannical boss or supervisor who somewhere, sometime made our lives hell. And we became stronger not by positive example, but by repelling away from a true jerk... and the environment to support him. It all made us what we are today: hungry for our own success and wise enough to recognize what we don’t want to become. This holiday season, no matter what you can afford to give to your workers, give them a pat on the back and a thank you. Remind them that someone among them will become famous, someone will become wealthy and someone will change the world in some small way. Become the catalyst for positive thinking, and you’ll not only be followed, you’ll be embraced by gratitude.

The best operations attract the best workers when there is something to be learned, gained or absorbed that will improve a worker’s skills. Do you practice what you preach?

Do you: n Work toward superior customer satisfaction? n Offer help when possible? n Demonstrate courtesy? n Compliment good performance? n Advise people on how to improve their game? n Offer challenges that open up opportunities to shine? n Remember this: Without passion, without something worth getting up for, a job is just a job. A career is begun partially with technical and academic skills, but grows with encouragement and the investment of “self.” n A fool for a customer is easily gained, but just as easily lost. n Take the extra 30 seconds or less to explain why your product is a good purchase and your sales will soar. Refuse to advertise or make extra effort and sales will sour.

On behalf of the Food Industry News family, have a happy and safe Thanksgiving holiday. We appreciate your readership and our advertisers appreciate your patronage.

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Page 5

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Chicagoland Hottest Hispanic Restaurant Neighborhoods

Wrigleyville

Above: White Chocolate Champagne Mousse; one of several irresistable European upscale desserts from Gerhard’s, of Lake Forest, IL. See their ad on page 7.

Azteca De Oro - 3731 N Clark St., Chicago, IL Cafe El Tapatio - 3400 N. Ashland Ave, Chicago, IL Cesar’s - 3166 N. Clark, Chicago, IL Chilam Balam - 3023 N. Broadway, Chicago, IL El Jardin - 3335 N. Clark St., Chicago, IL El Mariachi Tequila Bar - 3906 N. Broadway, Chicago, IL Mixteco Grill - 1601 W. Montrose Ave., Chicago, IL Moe’s Cantina - 3618 N. Clark St., Chicago, IL Taco & Burrito House - 3939 N. Broadway St., Chicago, IL

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Food Industry News® November 2013

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Chicagoland Hottest Hispanic Restaurant Neighborhoods

Naperville

Burrito Parrilla Mexicana - 5059 Ace Ln, Naperville, IL Chevy’s Fresh Mex - 1633 N. Naper Blvd., Naperville, IL Front Street Cantina - 15 W. Jefferson Ave, Naperville, IL La Hacienda De Los Fernandez - 2740 W. 75th St., Naperville, IL On the Border - 1915 Glacier Park Ave., Naperville, IL Pepe’s Mexican Rest. - 1270 Chicago, Ave, Naperville, IL Totopos Mexican Rest. - 2048 Aurora, Ave, Naperville, IL Zapatista - 1703 Freedom Dr., Naperville IL

Practice Safety in the Workplace

Chef Profile NAME: Ronald Bossong

RESTAURANT: Cilo City Lounge in the Renaissance Marketplace PHONE: 297.730.2674 ADDRESS: Wayaca 14, Oranjestad, Aruba BIRTHPLACE: Netherlands CURRENT POSITION: Executive Chef FIRST FOODSERVICE JOB: Cook/helper @ Swim Paradise, Tongelreep, Holland FAVORITE FOOD: Seafood, cajun, creole AWARDS/HONORS: First place in Caribbean Challenge in Mexico City, Mexico MEMORABLE CUSTOMERS: Soccer player from the Dutch National Team, and catering for the Queen of Holland.

WORST PART OF JOB: Customers that have a complaint after they finish their food so they can receive a free meal.

FAVORITE FOOD TO PREPARE: Seafood, cajun, creole PART OF JOB THAT GIVES MOST PLEASURE: Satisfying customers

Workplace safety is every employee’s responsibility. Management plays a crucial role as well, of course, especially in recruiting and hiring workers with a good attitude about avoiding accidents and injuries. Ask these questions during job interviews to identify candidates who understand the value of safe work: l “What projects have you worked on that had good safety records?”

Find out what supervisors and workers did to avoid accidents and eliminate (or at least decrease) risks. l “What would you do if you didn’t have the right protective equipment?” You want people who know how to take care of themselves, not workers who blindly accept any assignment without thinking of the consequences. l “Have you ever disagreed with a supervisor about a safety issue?” Listen to how the candidate approached the issue and how it was (or wasn’t) resolved. l “Have you ever corrected a co-worker who wasn’t working safely?”

The answer shows a candidate’s willingness to accept responsibility for safety around the workplace.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: A Navy Seal BEST ADVICE RECEIVED: Don’t cook from a book but create your own crazy creations.

FAVORITE VACATION SPOT: Aruba WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I’m new to the publication, but it looks very interesting, even if I live in the Caribbean.

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Food Industry News® November 2013

Tip: Use an Order Guide

An order guide is a set of forms that contain a listing of all the products a restaurant uses.

It is usually divided into separate sections such as meat, produce, cleaning supplies and paper. The order guide form is used as a tool for counting and tracking all the products that your restaurant uses and must reorder.

The most effective order guides include as much order history as the form will allow. By seeing historical product usage, you can adjust your pars as needed and keep inventory at optimum levels.

To learn more, visit “How to Avoid Running Out of Product With an Effective Order Guide” at www.restaurantowner. com/orderguide

Made to the same recipe since 1891, Cocchi Americano Bianco Aperitif wine has long been a staple of Asti. On a base of estate-grown Moscato di Asti is infused a blend of herbs, fruit and spices, most notably cinchona, gentian and citrus, and laid down for a year before being released. In Piemonte it is served chilled with ice, a twist of orange peel and a splash of soda to bring out all its natural aroma and fragrances. Outside of Italy it is revered as one of last great blanc/ bianco aperitif wines, essential to a wide range of classic mixed drinks.

Product of Italy. 16.5% Alc./Vol., 750ml Available from BC Merchants (See their contact information on page 3)

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Page 7

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Chef Profile

David Dworshak Takito Kitchen 2013 W. Division, Chicago, IL BIRTHPLACE: Pensacola, Florida CURRENT POSITION: Chef/Partner of Takito Kitchen FIRST FOODSERVICE JOB: Local, all handmade sandwich shop in Mobile, Alabama.

FAVORITE FOOD: Anything savory – mushrooms, cheese, ham and soy sauce.

AWARDS/HONORS: Zagat Top 10 New Restaurants of 2013 and Paella Fest “Most Creative” MEMORABLE CUSTOMERS: Janet Jackson, Jermaine Dupri and Hugh Hefner WORST PART OF JOB: Long hours and physical strain.

MOST HUMOROUS KITCHEN MISHAP: I accidentally left a pot of veal stock on high and came back to a molten lava pot of veal reduction in the morning. We ended up having to close the restaurant that day to clean it up.

FAVORITE FOOD TO PREPARE: Anything with peppers.

PART OF JOB THAT GIVES MOST PLEASURE: Working at a restaurant where there is an open kitchen. Takito Kitchen allows me to interact with the guests and be able to share their enjoyment of the food.

IF I COULDN’T BE A CHEF, I WOULD YOU BE: A music producer.

BEST ADVICE RECEIVED: “Never hold back,” from my mentor, Mark Mendez.

FAVORITE VACATION SPOT: New Orleans WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I especially like the “Dining with Ms. X” column and learning about local restaurants and their specialties.

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Did You Know? n Place a small bowl of vinegar on top of the fridge to eliminate gnats. n Put bay leaves into bags of flour to keep out bugs. n Use a baggie on your hand when greasing a baking pan. n Gather old “net” onion bags together with a rubber band for a makeshift scrubby. n Put a wet paper towel into a sealed plastic bag with lettuce to get it from turning brown. n Want fresh herbs all year round? Chop herbs into ice cube trays, freeze and put into freezer baggies; As you need them, there they are.

Short Term Advertising vs. Long Term Advertising Strategies: Short term advertising implications:

15 percent of American adults do not use the Internet; the other 85% just posted it on Facebook.

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9. May indicate a lack of 1. They’re here and then success, cash flow or lasting gone. power.

2. Not everyone knows 10. Fails to remind current who the company is. customers they made the 3. Lack of branding. right choice. (“What’s the company Long term advertising name? What do they do?”)

4. They look weaker than implications: 1. Encourages positive consistently advertised word of mouth, referrals, competitors. repeat business and growth.

5. A lack of trust from 2. Identifies you as a skeptical prospects is never successful, safe solution to overcome.

6. Enables competitors to the markets’ needs.

3. Shows you are available, fuel ugly rumors that the short term advertiser is on reliable and welcome to new their way out when the ads customers.

4. Builds trust and stop. confidence in your brand 7. Fails to establish top of mind awareness with and company name.

5. Makes the job of established and new buyers. generating new business 8. May indicate that the easier and helps retain company does not have the confidence in its products or current accounts.

6. Clearly communicates exactly who you, why you’re the best choice and exactly what you do.

7. Protects your business in the face of new, aggressive competitors.

8. In the case of B2B print programs like Food Industry News, it allows you to take advantage of editorial opportunities.

9. Enables you to get known by new buyers on an ongoing basis.

10. Makes it easier to attract the best employees and win the best accounts.

Marketing is an investment.

Word of mouth is not marketing. Demonstrate to the market why you are the best choice. Advertise in Food Industry News consistently.

Cary Miller, VP/Sales, Food Industry News

Chicagoland Hottest Hispanic Restaurant Neighborhoods FOOD TECHNOLOGY

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Food Industry News® November 2013

Page 8

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South Loop

Burrito Buggy - 206 W Van Buren St, Chicago, IL El Famous Burrito - 904 W. Madison Ave, Chicago, IL Flaco’s Tacos - 725 S Dearborn St, Chicago, IL La Cantina Grill - 1911 S Michigan Ave, Chicago, IL

Lalo’s Mexican Restaurant - 733 W Maxwell St, Chicago, IL Nuevo Leon - 1515 W. 18th St, Chicago, IL Pancho’s Pistolas - 700 W. 31st St, Chicago, IL Salseria Grill & Cantina - 233 S Wacker Dr, Chicago, IL Spanglish Mexican Kitchen - 555 S State St, Chicago, IL Zapatista - 1307 S Wabash Ave, Chicago, IL

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Food Industry News® November 2013

Page 9

On Coffee Trends C-Stores

More than half of U.S. consumers buy food and drinks at convenience stores, including 19% who say they frequent cstores because they like the selection of fountain beverages, according to research from Information Resources. “Instead of just focusing on packaged beverages, there’s a lot of focus on dispensed beverages, and coffee is one of the things that we are seeing tremendous growth in,” said Jackie Gray, director for Willard Bishop in Barrington, Ill. -

bevindustry.com

Catering

Catering businesses should offer a variety of high-quality beverages with each meal and, if they are unable to make the drinks in-house, should partner with a local brand, such as a coffee shop, to keep clients satisfied. – fastcasual.com

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Generational Habits

Research from the National Coffee Association examines coffee-drinking habits and attitudes, noting differences by generation. For example, older Americans tend to drink more drip coffee, while younger coffee-drinkers often opt for gourmet coffee beverages. - bevindustry.

com

Cold Coffee

has become very trendy in major U.S. cities such as New York, but it’s more than just a momentary fad,” said Jonny Forsyth, Mintel global drinks analyst. – foodbev.com Arturo’s Tacos - 2001 N. Western, Chicago, IL

A new survey of more than Iced and frozen coffee 3,000 listeners, commisis gaining ground in the sioned by Pandora, Spotify and U.S., according to MinTuneIn, and released this week tel, which said the cold

by Edison Research, showed drinks now account for that for the first time in his24% of foodservice coftory, Internet radio is used by fee choices, up from 19% a majority of online Americans in 2009. “Cold coffee, es— 53 percent. pecially frozen-blended,

November 9-16.indd 9

Chicagoland Hottest Hispanic Restaurant Neighborhoods Bucktown

Big Star - 1631 N. Damen Ave., Chicago, IL Café Con Leche - 1732 N. Milwaukee Ave., Chicago, IL Chipotle Mexican Grill - 2743 N. Elston St., Chicago, IL El Paisano - 2429 W. Division St., Chicago, IL La Pasadita - 1132 N. Ashland Ave., Chicago, IL Picante Taqueria - 2016 1/2 W. Division St., Chicago, IL Uncle Julio’s Hacienda - 855 W. North Ave, Chicago, IL

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Page 10

To Advertise Call 847-699-3300

Food Industry News® November 2013

Productive Brainstorms

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A man heard a knock on his door, and when he opened it, there was a snail.

The man picked up the snail and threw it down the hall.

A week later, the man heard a knock on his door. He opened it and the snail hollered, “Hey man, What the hell?!?”

over the next decade, with employment reaching 14.4 million by 2023. n 93% of eatingand-drinking place businesses have fewer than 50 employees. n More than seven out of 10 eating-anddrinking place establishments are singleunit operations. n Average unit sales in 2010 were $849,000 at fullservice restaurants and $753,000 at quickservice restaurants.

– Adapted from The 2013 Restaurant Industry Pocket Factbook

When creativity is a team endeavor, be sure you’re using the best techniques to generate good ideas. Jump-start your brainstorming sessions with these suggestions: l Let people prepare.

Announce the subject of your brainstorming meeting well ahead of time so participants can start thinking on their own. Often they’ll come up with good ideas without the distractions of an animated discussion. l Think quantity, not quality. Resist the urge to zero in on the first few ideas that sound promising. Keep the contributions coming. You may want to cover up or otherwise hide the initial suggestions so they don’t distract participants from generating further solutions. l Inject some diversity into the process.

Don’t bring the same people into the room every time you’ve got a problem to solve. Include people from different departments; choose people who take different approaches; add a mix of personalities as long as everyone agrees to remain civil. l Make it fun. Even when you’re addressing a serious problem, try to keep a sense of humor and playfulness. A positive mood while brainstorming will encourage optimism and creative thought; stress and negativity will make people shut down and censor themselves.

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Food Industry News® November 2013

Hamburger Hop

Page 11

Chicken 10ers Rate A 10 Love Me Tenders is expanding the product line with 4 products called Chicken 10’ers. Chicken 10’ers are uniform tenders, hot and mild wings, and tempurastyle nuggets. Having spent a career branding, Barry Levy is adding 4 new products to Love Me Tenders Company. “I’ve served the public for so long, I believe my new product profile will fit their taste.”

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For a full wrap-up of the Hamburger Hop and Chicago Gourmet 2013, turn to page 33

November 9-16.indd 11

One kind greeting cements a sale.

Courtesy is key to success!

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Page 12

To Advertise Call 847-699-3300

Food Industry News® November 2013

National News

COMMERCIAL AWNINGS Serving Chicagoland and NW Indiana

Prosperity is a great teacher; adversity a greater.

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The fast-casual chain, Freshii will open 16 new locations in new and existing markets.

With almost 100 stores in operation and 60 more in construction, Freshii now boasts units in 40 cities in eight countries. The brand’s recent press – including features on Undercover Boss, The Food Network and Fortune Magazine – is continuing to attract quality franchise partners worldwide.

Chipotle Mexican Grill is testing coffee at a unit in Washington, D.C., a move that some speculate could mean the chain is considering expanding its breakfast service. - Technomic, Inc. U.S. chefs and restaurateurs ranked Los Angeles Times food critic Jonathan Gold as the best out of the country’s 20 most prominent critics, based on culinary knowledge, prose style, perceived integrity and personal likeability. It’s the second year The Daily Meal conducted the survey, and participating chefs have yet to award any critic a full four stars. - The Daily Meal Darden Restaurants is cutting 85 positions at its Orlando headquarters as part of a larger cost-cutting plan aimed at saving $50 million in annual spending. President and COO of Darden Restaurants, Drew Madsen will be replaced by Gene Lee, former head

More than 700 chefs and culinary professionals will gather November 14–16, 2013 for the 16th annual Worlds of Flavor® International Conference & Festival at The Culinary Institute of America (CIA) at Greystone in Napa Valley. It includes demonstrations, tastings, seminars, workshops, and presentations from 60 culinary experts from around the world who represent trend-setters and innovators - See more at: www. ciachef.edu/ki.

of Darden’s specialty restaurants division. Omaha World-Herald Rosina Food Products, Inc. has been selected as the the “Frozen Food Supplier of the Year” by Reinhard Foodservice, the 4th largest foodservice distributor in the United States. The Wisconsin potato crop is producing full yields and high quality potatoes of all varieties this season.

Former Trader Joe’s president Doug Rauch will open the Daily Table in Dorchester, Mass., next year, selling food that’s near or slightly past the sell-by date at deeply discounted prices. The model aims to chip away at the problem of food waste while offering healthier eating options for low-income consumers, he said.

www.chesterfieldawning.com

November 9-16.indd 12

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Food Industry News® November 2013

Tips for a Disaster-Free Thanksgiving Dinner

Don’t let a few common mishaps turn your Thanksgiving feast into a day of disaster. Use these tips to glide through with ease. l Unexpected guests—Uncle Norm brought along his new girlfriend and her three sisters. Normally this would be a problem, but you’ve already prepared by purchasing a boneless turkey breast. A 2 1/2-pound boneless breast only takes around 1 1/2 hours to cook. Slice it up, add it to the serving platter, and no one will be the wiser. l Lumpy potatoes—Usually this means undercooked potatoes. If you find yourself at this point, you can add in a little milk or cream to the mix and put it over a low heat until the lumps soften. Tip for next time: Insert a fork into the potatoes before taking them off the stove. They’ll be done if the fork slips in easily. l Lumpy gravy—Clumps of flour will form if you add flour too quickly. Gradually adding flour to the base can avoid this problem. Do this by sprinkling it into the gravy with a fine sieve. Try pouring the gravy through a sieve before serving as well. l Soggy pie crust—Blind-baking the crust either partially or fully before pouring the filling will prevent wet filling from sinking in. Also, a good-quality store-bought pie crust popped in the oven and supplied with filling is an easy alternative shortcut for Thanksgiving dessert. l Cracked top on pumpkin pie or cheesecake— Whipped cream or confectioners’ sugar can hide a myriad of dessert imperfections. Finish your cake or pie with one of these and you’ll be praised for your thoughtfulness. Alternatively, cheesecake can also be topped with strawberries, cherry compote or even chocolate sauce if you or your guests desire.

Source: foodnetwork.com

November 9-16.indd 13

Page 13

The Science of Made From Scratch Since 1967 Homemade Style Stunt Foods Gluten BEEF TACO MEAT FILLING 3 Chili (4 Varieties) Growing competition from fast-casual chains and a move toward research-based product development has led to the rise of increasingly outrageous quickservice menu items, from Taco Bell’s Doritos Locos Taco line to the KFC Double Down.

Frankly, people are getting tired of hearing how obese consumer America is, and they just want to have a good eating experience with flavorful food. If that happens to be an amalgamation of ingredients in a fast food setting, so be it.

– Adapted from Wired.com

Gluten-Free Goes West

Chipotle’s Asian spinoff ShopHouse has opened its first Los Angeles location, with a similar fast-casual concept and a menu that’s entirely free of gluten and dairy products, said director of concept development Tim Wildin. The menu is a mix of flavors from Thailand, Vietnam, Singapore and Malaysia.

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Food Industry News® November 2013

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On Thursday, September 19, community, Greektown, and the up over half of the nation’s dis2013, the National Hellenic Mu- National Hellenic Museum. cretionary purchasing power. seum hosted 6TH annual KouzKouzina Chefs ina food and wine tasting event.

Kouzina Chef Chair John Americans 55 and older are New Foodservice Guests celebrated theQuality flavorsUsed of andGatsos of Tavern Equipment On Rush was being taken for granted by hosGreece with 14 top chefs who joined by the following chefs: pitality marketers and employprepared Greek inspired dishes, Louie Alexakis - Avli Estiato- ers, according to the study “The MOSTrio, RESPECTED QUALITY Hours: premium Greek wines, THE author Tino Almaraz - Rosewood, Mature Customer and the MaUSED & NEW EQUIPMENT DEALER 8:30 a.m. to Charles Blackstone with wife,IN Jaymes Berry - GAEA Corpo- ture Worker in the Hotel and THE MIDWEST 5 p.m. Daily E-mail AbuseNow!

By The Numbers AlpanaSaturday Singh, presented his new rate Chef, Jaymes Berry – GAEA Restaurant Industry,” a joint On Special 8:30 Vintage a.m. to Noon $1495.24% Organizations have had employee e-mail subpoenaed book, Attraction, about Corporate Chef, Georgios Bour- research effort of the hospitality While Supply Lasts Santorini and Greek wines, and nas – Psistaria Greek Taverna, and foodservice management 15% Companies have gone to court to battle lawsuits trig11 businesses participated in the Luca Corazzina – 312 Chicago, departments of Purdue UniverTRUE Modelgered by employee e-mail, according to The ePolicy Institute TSSU-72-30 PAN VisitBreakfast Our Showroom Museum’s Taste of Greek Chicago. Nick Curtis – Kanela sity and the University of Dela930 Fullerton– Ave., 26%Sandwich Employees terminated for e-mail misuse.

Pre-Owned Prep Table “I’m so impressed by the enthu- Club, Justin Frankenberg Phil Addison, IL 60101 • Tested • Guaranteed ware. Steps that restaurants can Cleaned 2% have dismissed workers for inappropriate instant messiasm and outpouring support of Stefani Signature Events, Joe List Price New: $8976.00 take to boost restaurant patronSé Habla Espanol senger (IM) chat the Museum that I feel more Greek Farina – Rosebud Restaurants, age by mature consumers in- We Deliver Quality, Value & Service! www.marchfoodequip.com here tonight than I did the other Frank Georgacopoulos – Meli 2% Have fired workers for offensive blog content, including day in Athens,” states Aris Kefalo- Café, Lonnie Liming – prasino, clude: improve lighting in dinposts on employees’ personal home-based blogs giannis, CEO of GAEA S.A. Victorio Padilla – Tuscany Chica- ing rooms and parking lots and 35% Of employees use IM at work Connie Mourtoupalas, Presi- go, Doug Psaltis – RPM Italian, print menus with larger type 31% Organizations that have IM policy in place dent of the National Hellenic David Schneider – Taxim, and size. Other suggestions included implementing earlier dinner Museum, Peter Parthenis, Vice- Armando Vasquez – La Scarola.

3% Retain IM business records.

Chairman of the National HelThe Museum is located in a hours; offering foods with more 26% Jokes, gossip, rumors, and disparaging remarks lenic Museum and Founder of 40,000-square-foot, three-story, texture, colors, herbs and spices 24% Confidential company information Grecian Delight Foods, Inc., eco-friendly building which is for guests in the 60 to 70 age John Theoharis, President of home to interactive exhibits, bracket; serving less spicy foods 12% Sexual, romantic, and pornographic chat Greektown Chamber of Com- children’s education center, re- with lower fat for guests 70 and merce and Kouzina 2013 Chair, search library, oral history cen- older; offering salt substitute on Tell me what you eat; I will tell you who and Aris Kefalogiannis, CEO of ter, museum store, special events the table; and restricting noise you are. –Jean Anthelme Brillat-Savarin GAEA S.A., spoke of how Greek hall, and rooftop terrace. levels.

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Three Yum! Brands Stay Solid in India

Yum! Brands has an advantage in India as overall consumer spending there softens -- the ability to leverage supply-chain synergies between its Taco Bell, KFC and Pizza Hut restaurants. The company added 5,000 to 6,000 new jobs in India this year and is on track to grow to 1,000 restaurants by 2015. – The Economic Times (India)

Thanksgiving It was not until 1941, that congress declared Thanksgiving as a national holiday. It was declared to be the fourth Thursday in November. 91% of Americans eat turkey on Thanksgiving Day. Twenty percent of cranberries eaten are eaten on Thanksgiving.

Guard Against Accidents Waiting in the Workplace

Think your workplace is safe just because you don’t deal with explosives, heavy equipment, toxic chemicals, or the threat of zombie attacks? Think again.

Here’s a list of the most common causes of workplace injury that every organization (and employee) should guard against: n Overexertion. Pace yourself so your efforts don’t lead to fatigue and accidents. n Slipping and tripping. Keep your floor free of boxes, cords, and any other obstacles that might cause a tumble. n Falls from heights.

Don’t climb on your chair or desk to change a light bulb. Get a good ladder and use it safely. n Overreacting. You might jump back to avoid one accident—and cause another one. Stay alert to what’s happening all around you. n Falling objects.

Be careful not to stack boxes too high, or cram cabinets so full they’re apt to fall over. n Equipment. Even if the biggest or most complex machine in your office is the photocopier, be sure everyone knows how to operate your equipment safely. n Repetitive motion.

Excessive computer work, or any other kind of task that requires constant repetitive movement, can cause injury over time.

10/14/13 2:21 PM

Food Industry News® November 2013

Fired Palermo’s Pizza Employees Get $106,000 in Back Pay, Return to Work Amidst New OSHA Violations

Free Internet Edition www.foodindustrynews.com

Page 17

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Seven employees of Palermo’s Pizza have received back pay checks totaling more than $106,000, and four of the seven have returned to their jobs at the frozen pizza factory, more than one year after their employer made good on threats to terminate them for exercising their freedoms as workers.

The settlement agreement details the violations of federal labor law involved in the illegal terminations, including threats, surveillance, and harassment of union supporters.

Your Complete Source for Custom and Stock: In addition to the penalty of back pay for the seven employees, Stainless Steel Sheets n Sinks n Stainless Tubing n Hoods n Ductwork n Shelving n Carts Racks n Cabinets the settlement negotiated between the company and the Palermo Steam Tables n Salad Bars n Counters n Shelving n Waitress Stations n Stainless Steel Trim n Quilted Stainless Sneeze Guards n Wine Racks n Outdoor Patio Partitions n Cooktop Ranges n Wok Stoves n Stock Pot Stoves Workers Union also required Palermo Villa to offer all seven emGriddles n Steamers n Custom Dish Room Tables n Pot Sinks n Buffet Lines n Two-Tier Ranges ployees the option to return to their jobs. Only four employees Most items available in Gas or Electric n UL and NSF Approved when required Excellent Prices n Fastest Turnaround n Professional chose to return, while the other three declined the offer.

In a related development, the Occupational Safety and Health Two Locations Administration (OSHA) cited Palermo Villa Inc. on September to Serve You! Equipment and Supply Showroom: 17, 2013, for three “serious” violations of health and safety laws 1882 South Normal, that resulted in an amputation incident at the factory.

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OSHA has cited Palermo’s on at least three separate occasions in the past year: In October 2012, OSHA cited Palermo’s for safety violations that exposed workers to “crushing hazards,” among other dangers, and fined the company $10,000. In May 2013, OSHA cited Palermo’s for a slew of violations related to the handling of nearly 30,000 pounds of anhydrous ammonia, a highly toxic gas, with total penalties of $38,500.

The prerequisite for The recent citations bring Palermo’s total fines for health and controlling food cost is safety violations over the past year to $62,000. to know what your food cost should be — your food cost target. First, you must go through rive at the ideal cost for the exercise of costing each item. Next, add the out your entire menu (as ideal cost for all items to arrive at the total At your restaurant or establishment, it’s always explained above); next, a good idea to maintain accountability for voids, calculate the ideal cost ideal food cost for the comps and discounted sales. First and foremost, based on actual menu period. Now compare restrict the void and discount functions to man- sales mix from your POS your targeted cost with agers only. However, you must also have a sys- product mix reports. the actual cost for the tem to hold managers accountable to maintain This report should tell period. The difference documented reasons for voids and discounts. you the quantity sold is the potential cost Holding them accountable helps to reduce the and total sales for each savings lost to overlikelihood of them using the void function to menu item for a given portioning, theft and pocket cash sales. Unfortunately, manager theft period. Simply list the waste. To learn more, is often never caught because of the control they visit “Spot Food Cost have over POS totals. The only way to combat cost of each menu item Problems by Knowing this is to make them accountable for the number and the number of sales for that item. Then, mul- Your Ideal Food Cost” at of voids and comps.

Portland, ME (708) 253-7728 – Adapted from 50 Cost Cutting Tips; RestaurantOwner.com tiply the cost times the www.restaurantowner. sales@mainelobsterexchange.com number of sales to ar- com/IdealCost.

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Food Industry News® November 2013

Page 18

Prepared Food at Retail Increases in Popularity Lunch traffic at retail stores selling prepared foods rose 29% since 2008, a period that saw a 1% decline in midday restaurant traffic, according to an NPD Group report. The report forecasts a continuation of the trend -- retailers’ sales of prepared foods is on track to grow 10% during the coming decade, while restaurants will likely book a more modest 4% increase. – BurgerBusiness.com

‘The Voice’ Star and Yum! Brands Help Nearly 1 Billion Hungry Worldwide

Yum! Brands, parent company of KFC, Pizza Hut and Taco Bell, announced the launch of its annual World Hunger Relief effort featuring multi-Grammy Award winner and international superstar Christina Aguilera in a new public service announcement.

According to the United Nations, there are nearly 1 billion people around the world who are hungry. Yum! Brands’ World Hunger Relief effort is the world’s largest private sector hunger relief initiative, spanning more than 130 countries and territories, over 39,000 KFC, Pizza Hut and Taco Bell restaurants and nearly 1.5 million employees. The initiative began in 2007 in an effort to raise awareness, volunteerism and funds for the United Nations World Food Programme (WFP) and other hunger relief agencies.

– www.fromhungertohope.com/about

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A trucker from the South had a flat tire, pulled off on the side of I-55, and proceeded to put a bouquet of flowers in front of the car and one behind it. Then he got back in the cab to wait.

An Illinois State Patrolman pulls over and asked the fellow what the problem was.

The man replied, “I got a flat tahr.”

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If you can count your money, you don’t have a billion dollars.

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Facts at a Glance for the Food Industry from the NRA

$660.5 billion: Restaurant-industry sales projected for 2013.

980,000: Number of restaurant locations in the United States.

4%: Restaurant-industry sales share of the U.S. gross domestic product. $1.8 billion: Restaurant-industry sales on a typical day in 2013.

13.1 million: Number of restaurant-industry employees.

47%: Restaurant-industry share of the food dollar.

93%: Percentage of eating and drinking places with fewer than 50 employees. – Adapted from www.restaurant.org

McDonald’s Healthier Promotions

Fast food giant, McDonald’s has promised to stop marketing sodas as part of its Happy Meals and said it is adding fruit, salad or vegetables as alternatives to fries in its value meals. The changes will roll out in McDonald’s top 20 markets, representing 85% of its sales, by 2020. “We think we can influence the purchase of fruits and veggies.

We have a leadership role, and we can be part of a solution,” said CEO Don Thompson. – Source: Wall Street Journal One Good Dish

by David Tanis $25.95; Artisan Publishers; Kindle edition available In his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, Tanis-style.

Individually or in combination, they make perfect little meals that are elemental and accessible, yet totally surprising—and there’s something to learn on every page. Among the chapter titles there’s “Bread Makes a Meal,” which includes such alluring recipes as a ham and Gruyère bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and David’s version of egg-in-a-hole. This is a book with recipes to crave.

10/14/13 3:27 PM

Food Industry News® November 2013

Free Internet Edition www.foodindustrynews.com

Page 19

More Terms That Came From Chicago

More terms from Chicago: Grabowski A hard-working, blue-collar, lunch-bucket type.

Invented by Mike Ditka to describe the 1985 Bears.

Freak Unusual behavior or appearance. Coined by Chicago newsman Finley Peter Dunne in 1895.

Yuck it up First used in Saul Bellow’s Herzog (1964).

Dagnabbit “Darn it!” First print usage in the Tribune on August 21, 1933.

Pipe dream A reference to the visions of opium smokers, “pipe dream” first appeared in print—with a hyphen—in the Tribune in 1890, describing the effects of dope.

Bum rap A false criminal TASTING NOTE charge, saw print on June 5, TASTING NOTE 1913, in the Tribune.

COLOUR: Golden.

Home in on To move toward COLOUR: Golden brown.

L 40% UNDILUTED: a goal. First used in the TriUNDILUTED: NOSE: Rich Sherry influence with fruit & nut bune on December 7, 1944. chocolate and delicate spice - cinnamon. Fresh NOSE: Sweet, charred oak aromas with fresh rings in the Romach Hills. green apples, with a malty, digestive biscuit fruit note notes (bananas and pineapples). An earthy, and light peat smoke in the background. toasted aroma also present.

PALATE: Delicious forest fruits - raspberries PALATE: Sweet, vanilla and toffee flavours.

and brambles, Sherry, malt creaminess with a of green apples and orange peel with a rich Hints

stronger peat influence. oyal kirts of WITH the WATER: ancient Royal de's

resinous note.

WITH WATER:

es Benromach - Speyside's NOSE: Charred oak influence and malt. Slightly Sweet with malty aromas. A perfumed stillery. nutty with exotic fruits - pineapple and kiwi.NOSE: note emerges. The fruitiness remains - peaches

ges of Phail

and pears. Sweetness develops into cream toffees.

PALATE: Mouth coating with toasted malt.

sweet Sherry and delicate Founded in 1898 and located the outskirts of the ancient Royal Borypened experienced Lingering many closures and changes of peatonsmoke.

PALATE: Malty with sweet oak flavours. Hints alt whisky specialists, MacPhail ough Balanced. ofGordon Forres&lies Benromach - of Speyside’s working drier fruit -smallest sultanas and raisins.distillery.

BODY: e-equipped, Benromach was officially re-opened Just two experienced distillers create Benromach using the finest Scot98. barley BODY: Smooth and mellow.

FINISH: Long and lingering finish with subtle

nsure Sherry and peat.and the purest spring water from the nearby Romach Hills. tish barley left to te Benromach using the finest Scottish barley FINISH: Sweetquality oak and spirit hints ofisfruit.

They personally that only20% the highest filled into e nearby Romach Hills.

They personally ensure CASK TYPE(S): 80%ensure Bourbon barrels, s filled into sturdy oak casks before being left to Sherry hogsheads.

Finalbefore year in first fill Oloroso sturdy oak casks being left to mature at Benromach Distillery for CASK TYPE(S): Virgin American Oak Casks.

Whisky many years. casks. a mix many years. Stateside, they are available from BC Merchants. You can loroso world’s first bottled Single Malt to be fully

TASTING NOTE

TASTING NOTE

find their information on page 3 of this issue.

The Noodle Narratives The Global Rise of an e.

Industrial Food into the UNDILUTED: UNDILUTED: Twenty-First Century American oak casks from environmentally NOSE: Initial rumdepth and raisin with a Citrus fruits (lemons and limes) with a NOSE: prings in the Romach Hills. and ed a unique robustness whichnotes, Many people approach fine restaurants with fear—worrying delicate vanilla edge.

Smooth and of honey and pine resin. Peaty and malt Paperback/Ebook, $27.95 hint ritten consent. Please visit www.gordonandmacphail.com for our full terms andpeach conditions. nromach spirit. nectarine fruit flavours mingle beautifully notes with in the background.

University of California Press about toasted malt.what to do or say to get top service.

Tasty, convenient, and cheap, PALATE: Smoky with cereal and malt flavours.

Gordon & MacPhail and may not be used without our prior written consent. Please visit www.gordonandmacphail.com for our full terms and conditions.

BeHints clearof rich to diners: don’t letDries waiters orspicy/peppery maitre d’snotes intimidate up with followed by a instant noodles are one of the PALATE: Sherried Christmas cake, delicate floral edge. with a touch of marzipan. Some mixed spices Smooth and Royal creamy with d’ mouth you. ancient If a waiter or maitre sees that someone is not enjoy- most remarkable industrial foods skirts ofemerge. the yal WITH WATER: warming qualities. ies Benromach - meal, Speyside's e's ing their he/she should offer to get them something else. ever. Consumed around the NOSE: Sweet, chocolate and fudge aromas.world by millions, they appeal WITH WATER: stillery. elements and hints of phenols.

Guests shouldn’t be hesitant toFloral say something. to young and old, affluent and NOSE: Subtle ripe green apples notes, with a PALATE: Toasted/smoky flavours initially with impoverished alike. The authors delicate touch of smoke (charred oak) comming to Reality: establishment’s goal is to make guests happy. If many closures The and changes of sy ofexperienced the fore. Some malty notes become apparent.a subtle fragrance. Some fruity notes develop malt hail whisky specialists, Gordon & MacPhail examine the history, manufacturalong with an earthy, vanilla edge. re-equipped, Benromach was officially re-opened they leave unhappy, they will neither patronize it again or worse: ing, marketing, and consumption ned PALATE: An initial burst of Sherry sweetness, 998.

BODY: Rounded with a balance of flavours. with a hint of peat smoke emerging. Some hints with online swiftness, can make a bad meal known around the of instant noodles. In the United of black Smooth andbarley moreish. ate Benromach usingpepper. the finest Scottish rley FINISH: Slightly sweet with a hint of smoke States instant noodles have behe Hills. They ensure Smart and world in apersonally few clicks. restaurant staff should go out of urenearby Romach malt.

BODY: Medium. tistofilled into sturdy oak casks before being left to come important to many groups r many years. theirLong wayand towarming. make patrons happy.

Reality: a small CASK TYPE(S):Only First fill casks - portion 80% Bourbon including college students, their FINISH: and 20% Sherry. th a balanced mixof of flavours.

Matured in first to the actual food—the remainder goes ich, nostalgic parents, and prison the meal price goes CASK TYPE(S): 1st fill and refill Sherry casks. e palate reveals smoky cereal and malt flavours notes followed bytoa overhead, delicate floralso edge. an owner should rather replace a bad meal than inmates. The authors also take ears note of “heavy users,” a category ible have guests walk away and tell people not to go there. of the chronically hard-pressed

cess, including the use of the raw ingredients, Brightstandards gold. ng, is certifiedCOLOUR: to the rigorous set by acter,

COLOUR: Straw yellow.

Waitstaff: Don’t Scare The Patrons

targeted by U.S. purveyors. This study examines the global “Big Food” industry. As one of the food system’s singular achieve-

ments, the phenomenon of instant noodles provides insight into the pros and cons of global capitalist provisioning.

f Gordon & MacPhail and may not be used without our prior written consent. Please visit www.gordonandmacphail.com for our full terms and conditions. en consent. Please visit www.gordonandmacphail.com for our full terms and conditions.

November 17-24.indd 19

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Food Industry News® November 2013

Page 20

Local News

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How has your business responded to changes in your market? Examine your aptitude for innovation. What new ideas have you tested— whether they succeeded or not? How many of your products were developed in the past two years? Time is money... lost or gained.

ATM Placements in About Carrots Qualified Locations When purchasing carrots, look for ones that are

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

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bright orange in color and no longer than six inches.

Choose carrots that are less than one inch in diameter and don’t look “woody.” Carrots can be stored either at room temperature or in the refrigerator.

While orange carrots are nearly ubiquitous in the West, other colors do exist, including white, yellow, red, and purple.

The Vegetable Improvement Center at Texas A&M University has developed a purple-skinned and orangefleshed carrot, the BetaSweet (also known as the Maroon Carrot), with substances to prevent cancer, which has recently entered commercial distribution.

Coppervine is the new name of Don Sritong’s upcoming beverage-pairing restaurant. With hopes of opening before Thanksgiving, the place is slated for 1962 N. Halsted in the space that used to be Aubriot and Boston Blackie’s. Source: chicago.eater. com Chicagoans paid an average $3.788 for a gallon of regular gas in August. - bls. gov McCloud Services, a leading pest management and food safety company providing services to 11 states, announced the addition of John Frank as vice president of operations.

Frank joins the company with nearly 25 years of experience in business management roles and most recently owned his own consulting practice. Fogo de Chão, the authentic Southern Brazilian steakhouse, recently opened its 21st U.S. location in Rosemont. The restaurant’s dining experience is based on the centuries-old gaucho tradition known as churrasco, the art of roasting meats over an open fire. A prix fixe menu features freshly grilled meats carved tableside, as well as an extensive salad bar. - www.fogo.com The Azzurra restau-

Nonni’s Foods, the leading premier biscotti baker, is introducing two new flavors to its popular THINaddictives product line.

THINaddictives Banana Dark Chocolate and Blueberry Oat are now available.

rant recently opened at 1467 N. Milwaukee Ave. in Chicago. Owners, Ron Dinella and Marty Fosseee are serving rustic Italian cuisine at this location. Fodor’s Travel, the leading name in travel guides for 77 years, today announced that InterContinental Chicago Magnificent Mile has been recognized as a 2013 Fodor’s 100 Hotel Award winner. This distinction designates the InterContinental Chicago Magnificent Mile as an outstanding hotel as selected by Fodor’s editors and travel experts, recognizing high style, excellent service and a one-of-a-kind stay for guests. Zoup!, based in Southfield, Michigan just opened a location at 62 W. Adams in Chicago.

Another location is planned for 2743 Pfingsten in Glenview, IL. with an opening date of Winter 2013.

Zoup! features hundreds of award-winning soup recipes with 12 rotating daily varieties.

10/14/13 3:27 PM

Food Industry News® November 2013

Free Internet Edition www.foodindustrynews.com

How I Hire: Excerpts from the LinkedIn Series 1. Da Vinci Didn’t Have a Job Description 2. Don’t fill jobs. Bring on board people you are excited about and who offer something unique to your organization, wherever and whenever you come across them.

3. Create a large and diverse internal and external community. You are more likely to come into contact with great creative people if you are a part of a larger creative community that is drawn to you. Creativity and innovation are contagious — if you are innovative, other innovative people will be attracted to you; if your internal environment thrives on creativity and innovation, people you bring into the organization, will turn on their creative potential.

4. Don’t give creative people job descriptions. Instead give them a new canvas on which to create. Job descriptions narrow the scope of what great people are capable of doing. Rather than focusing on specific job requirements, make sure they embrace the overall vision and goals of the organization and see what they can do to advance it. Our most senior people do multiple jobs, crossing multiple boundaries of functions and expertise.

5. Forget career ladders.

Great people will likely belong not just to your organization but to the world. Their external networks and reputations are as important as their internal ones.

Acknowledge and encourage this. Great people will amplify your organization even if they are with you only for a short period of time.

6. Re-think succession planning. There is only one Da Vinci but there are many great artists. Rather than focusing on trying to replace a highly creative and unique person, just make sure that you have equivalents of Rembrandts, Picassos and Diebenkorns in your midst.

November 17-24.indd 21

Have enough people in the organization who are capable of creating masterpieces of their own rather than duplicating what someone else did.

7. Heed Bob Sutton’s “No Asshole Rule.” The rule is exactly what it says: no matter how great and brilliant someone is, if the person acts to diminish others around her,

she will undermine the organization and you are better off without her. I learned this rule from Bob Sutton, a business professor at Stanford and former IFTF board member, who also wrote a book under this title.

–Marina Gorbis Executive Director, Institute for the Future

Page 21

“Rest Assured, You Will Be Insured.”

–Rosanne M. Boik, Insurance Specialist

BUSINESS • LIFE • HEALTH • WORKERS COMP

“Rosanne Boik has been an important part of the growth and success of our Organization. We have been working together for 15 years.”

Donnie Madia,

One Off Hospitality Group “I have, and will continue to trust Rosanne Rosanne M. Boik with my Hospitality client referrals.”

Christopher Considine, Esq., Tamari & Blumenthal, LLC

Al Gelato Chicago introduces 3 Handheld Items Add to the growing segment of hand held desserts Gelato Truffles, Gelato Pops and Chocolate Covered Bananas.

Al Gelato Chicago has answered consumer wishes to purchase a long standing restaurant dessert item - Gelato Truffle. At the same time a new smaller Gelato Pop was created for the catering segment.

Chocolate covered Bananas round out the new product offering and feature specially purchased Bananas and of course Al Gelato’s semi sweet Chocolate.

• * Gelato Truffles on a stick. 5Oz of deliciousness.

Individually packed in clear plastic containers truffles are consumer ready as well as designed for catering.

Truffles are produced in three flavors: 1) Vanilla Gelato, Caramel, Chocolate and Almonds.

2) Sea Salt Caramel Gelato, Chocolate and Toffee 3) Chocolate Gelato, Chocolate and Praline Pecans.

4) * Gelato Pops. 1.25oz of amazing taste.

• Packed 12 per box are ideal for catering pass desserts.

Gelato Pops flavors: 1) Vanilla Gelato, Chocolate, White Cocolate Drizzle.

2) Sea Salt Caramel Gelato, Chocolate, Toffee.

3) Chocolate Gelato, Chocolate, Raspberry Chocolate Drizzle.

• * Chocolate Covered Bananas. 3.5oz of delight.

• Packed 24 per case bulk and 15 per case retail shipper.

Al Gelato is a 45 year old privately held, Franklin Park, IL based company.

The company follows genuine Italian recipes as developed by the founder Clare Sisco of Calabria Italy.

HACCP compliant, Kosher certified by the Union of Orthodox Congregations, it is also Halal certified by the Islamic Services of America.

For further information please contact algelatochicago@gmail. com or PH - 847-455-5355; See their ad on pagec11.

“Rosanne has been involved with our Family’s business for over 20 years. I would not trust anyone else.”

Neil Fontano, Fontano Foods

It’s My Pleasure to Overservice My Accounts.

Call Today:

312/948-5228 “What Most Insurance Agents Don’t Tell You” 1. The lowest price isn’t necessarily the best option for your organization.

2. Moving from company to company each year isn’t always a good strategy.

3. Having an honest relationship with your agent is key to your business success.

4. All insurance companies are NOT created equal.

5. Having a good relationship with your insurance company can help you with claim issues.

6. Knowledge and experience are vital to the protection of your assets and continued operations.

7. Not all agents specialize in the food industry.

8. Incorrectly assessing your business interruption/income coverage could cost you thousands.

9. Rosanne Boik @ R.W. Troxell & Company is an expert is working with the food industry.

10. Please call Rosanne for a free evaluation of your existing insurance program.

–Rosanne Boik, Insurance Consultant; www.rwtroxell.com

“What is it you’re looking for?” is a universal question.

Some reply “love,” some reply “happiness” or any number of things, but the true answer encompasses them all: We want success, and only the most driven, steadfast and determined will reach that goal. Success is not for the weak, it is awarded to the champions among us.

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Food Industry News® November 2013

Page 22

Can Chinese Food Make You, and Your Business, Sick?

Aaron K. Block, Esq. Rice tainted with the carcinogen cadmium. Fish-stock waters turned white with mine runoff. Air that sickens livestock— those that don’t choke. This is not a scene from the apocalypse; it is increasingly the face of modern Chinese food production, even according to the state-run media. And some of that food may be making its way into the American food supply.

One question that this raises is whether growing environmental contamination in China poses risks for American businesses that source food from the People’s Republic.

The initial litigation appeal is not hard to see. Every week, it seems, brings a new twist on food-related lawsuits, often over far less sensational allegations. The images are dramatic and play into typical plaintiffs’ lawyer themes about industry sacrificing health and the environment for profits. There is also the potential for an emotional appeal.

And the payout could be huge: imagine the

November 17-24.indd 22

damages for a single questionable food item multiplied by millions of consumers.

What Would Chinese Food Litigation Look Like?

The most likely vehicle for litigation is probably some version of a consumer fraud claim. The basic theory would be that China-grown food has particular risks about which consumers would want to be informed. Something along the lines of: Chinese tilapia should come with a disclosure that it may have been raised in contaminated water, unlike natural Mississippi-raised catfish. In relatively permissive jurisdictions, these claims are not outside the realm of possibility.

Personal injury cases, by contrast, seem less likely. Imagine the difficulty of tying a particular grain of rice to a particular supplier, and a specific tainted paddy, on top of showing that the grain of rice caused what in all likelihood would be a complex disease. Even if the disease itself were rare in the normal course of American life, and one could have greater certainty that contaminated food from China was a plausible cause, it would still be extremely challenging to trace the contamination back to a

specific food item.

Those are not the only hurdles to litigation. The overall factual workup would be daunting. Supply chains are often complex, particularly when they stretch around the world. Key players and documents are likely to be in China and in Chinese. But as demonstrated in the Chinese drywall litigation, where the plaintiffs eventually uncovered enough foreign documentation to subject Chinese manufacturers to litigation in the U.S., persistence can pay off.

There may also be substantial defenses rooted in the labeling and importation regimes that govern this area of commerce.

But those defenses are complicated and the law is in a state of change. And amid reports that U.S. inspectors are not adequately policing the entry of potentially tainted food into the country, judges may be skeptical of rulings that effectively insulate contaminated items from scrutiny. After all, they have to eat the same food as everyone else.

Taking Proactive Steps to Evaluate the Risks If your firm sources food from China, a smart first step is to evaluate your supply chain: Where are your food supplies actu-

ally grown and raised? Have your suppliers been linked to problems? Perhaps more to the point, are they in areas that have been linked to environmental contamination?

Your supplier may be an innocent victim of a polluting neighbor, but that may not carry the day in litigation or with the media.

It may also be advisable to evaluate the science surrounding the potential for contamination of your food products. Cadmium, for instance, is toxic in low doses according to the Agency for Toxic Substances and Disease Registry, but the exposure pathway and other issues may attenuate the risk to negligible levels—at least as a matter of science, if not of immediate public perception.

At the end of the day, this issue is similar to many that China presents to American businesses: the potential for great opportunity, but considerable unknowns and sizable downside risks. Going forward, it is important to think through these issues and prepare—before the first lawsuit is filed.

Aaron is an attorney at Alston & Bird LLP in Atlanta, Georgia. He specializes in scientifically-complex litigation on behalf of industry.

10/14/13 3:27 PM

Food Industry News® November 2013

Local News Celebrate Nouveau Wine Weekend in Galena Nov. 22-24, 2013. Wine lovers can enjoy special wine yard tours. Winemaker drinks, wine inspired spas and wine tastings. Congratulations to long-time Food Industry News advertiser—Ramar Supply Co. based in Burbank, Illinois for coming off a record quarter.

According to Mark Raber, president of Ramar, “Our customers love the attention we provide along with the fair and honest pricing. These values are hard to beat and ones we’ve built our business and repuation on since 1974.”

Season 11 of Bravo’s hit TV show, Top Chef: New Orleans features culinary creations from two of Chicago’s best— Aaron Cuschieri of Slurping Turtle and Carlos Gaytan of Mexique. Source: chicagotribune.com

What’s the next frontier for burgers? At Rockit Burger Bar, it includes making buns out of mac and cheese.

The burger features a black angus patty, sriracha ketchup, lettuce, tomato and scallions with a side of mixed greens. - EaterWire Covo Gyro Market, the fast-casual gyro concept from the Prasino team,

November 17-24.indd 23

is now closed. The Fourth Annual Chicago Food Film Festival returns with 25 food films and over 100 different foods available. – thefoodfilmfestival. com The Arts of Life, a Chicagoland nonprofit arts studio will showcase the area’s best and tastiest chili at their 5th annual Half Acre Charitable Chili Cook-Off on November 2, 2013 starting at 5pm. Harvest Feast: Chicago will be at Kendall College on Sunday, November 17, 2013.

Acclaimed Illinois chefs will be offering delicious appetizers and a four-course dinner will be served.

Live and silent auctions will benefit The Spence Farm Foundation. City Year Chicago will host a Wine & Stein event, with hopes to raise funds to support the 206 red-jacketed corps members who serve daily in 20 of Chicago’s public schools.

Join them at the Latin Rhythms Dance Studio on Friday, November 15, 2013 for an evening of networking and mingling over wine, beer, and food.

Yes, this happened— Chicago’s Kuma’s Corner introduced a “ghost burger” with a red wine reduction and garnished with an unconsecrated communion wafer.

Free Internet Edition www.foodindustrynews.com

Past Expiration Secrets and Tips How many of us throw away the $160 billion dollars lost every year to expired food? If a jar of peanut butter says “Best by January 5” what exactly turns this into a lethal enemy on January 6th? Forty percent of food in the United States gets thrown away. Experts have a few tips for the frugal and common sensed among us: n Meat is usually refrigerated at 40 degrees, but simply lowering the temperature to 32-34 extends life by another 50%. n Milk will last up to 50% longer at that lower temperature. n Canned foods generally last 3 years but last longer if in a cool place. n Frozen food is safe because freezing kills harmful spoilage, but if air gets in you’ll get freezer burn and it is lost. n Crackers and chips can be toasted fresh in the oven or toaster oven, but if they smell stale, it is likely the oils used to cook them that have turned rancid, necessitating disposal. n Eggs placed in a bowl of water to test their viability says this: If it floats, it is bad.

Eggs can last weeks longer than stamped. n Dried pasta, if kept in a cool, dark place retains riboflavin. n Bread kept in the fridge lasts longer. n Fresh greens that appear wilted can be revived in cold water for a few minutes. n Prepared foods such as deli sandwiches, cole slaws and potato salads just go out.

Page 23

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A Kiss is Just A Kiss n Kissing a dropped piece of bread voids bad luck. n A man who kisses his spouse goodbye in the morning is less likely to take sick days, earns 20-30% more money and lives about 5 years longer than those who don’t. n A woman’s hat that was overly large was known as a “kiss me if you can.”

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Food Industry News® November 2013

Page 24

Sanitation Certification, & Alcohol Awareness Training From the Illinois Restaurant Association ServSafe Sanitation Certification NOVEMBER

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Slip and Fall Accidents: No Laughing Matter

By David Collette, Cintas Corp.

773.275.5968

Joel@BermanArchitecture.com

Unclean, unsafe floors are the cause of approximately 50 percent of slip and fall accidents in foodservice establishments. In addition to causing injury to restaurant staff or patrons, slip and fall accidents can cost restaurant owners and operators thousands – or millions—of dollars in legal fees and settlements. To mitigate risk from injuries and lawsuits, foodservice operators must implement a comprehensive floor care program that takes into account all contributors to a slip and fall accident. Food-

service operators should implement programs that have been certified “high traction” by the National Floor Safety Institute (NFSI) and are audited by certified walkway auditors.

A good floor care program involves three essential steps: 1. Deep Clean. A deep cleaning removes build-up that occurs even with proper protection and maintenance, and improves the traction of flooring.

2. Protect. Mats act as the first line of defense in buildings by capturing dirt and water before it enters the facility.

Alcohol Awareness (B.A.S.S.E.T.) NOVEMBER Monday - 18

Classes also available at your location

To Register, Visit Our Website: www.illinoisrestaurants.org Or Call 312-787-4000 3. Maintain. Daily floor maintenance is essential to a clean and safe foodservice operation.

A slip and fall accident can happen instantly and without warning, yet it will likely leave an indelible mark on the business for years. To mitigate risk, foodservice operators must protect their business – and their staff and patrons – with a comprehensive, certified floor care program.

David Collette is Director of Marketing and Strategy for Cintas Foodservice. For more information on Cintas’ safe floor program for foodservice, go to www.cintas.com/ foodservice. For more information about the National Floor Safety Institute, visit www.nfsi.org.

Wine & Dine Wisconsin 2013

Wine & Dine Wisconsin, Milwaukee’s “grand tasting event” returns for its fifth big year on Saturday and Sunday, November 16 & 17, from 11 a.m. to 5 p.m. at the Wisconsin Center.

The main event ticket includes over 150 exhibitors sampling food, wine, craft beer and spirits, 40 chefs, vintners, craft brewers and mixologists on four stages, samplings from over 30 restaurants, seminars and more.

–www.wineanddinewisconsin.com.

November 17-24.indd 24

PERFORMANCE /Fox River Food Show: Biggest Ever

Fox River Annual Food & Equipment Show, Tuesday, Nov. 19 at Pheasant Run’s Mega Center in St. Charles, IL, will top 300 vendors and 2,000 attendees this year. The event theme for this year is “’Tis the Season for Savings.”

Guest speakers include owner of Eat Chic Chicago, Amari Cheffer,.

In a second session, Aislinn Guachay, Manager of Great Lakes and Sustainability at the Shedd Aquarium, will present “Take the Right Bite! How to Make Heads and Tails (or Fins) Out of Seafood Sustainability.”

Two credit hours have been applied for from each of the following organizations: the American Culinary Federation, the Academy of Nutrition and Dietetics, the Association of Nutrition and Foodservice Professionals, and the School Nutrition Association.

Preregistration for the food show and seminars ends on Sunday, November 3, but existing customers and prequalified new customers may also register at the door.

Potential customers who would like to attend may email their contact information to info@foxriverfoods. com. Event information can be found at www.foxriverfoods.com.

10/14/13 3:27 PM

Food Industry News® November 2013

Perry’s Steakhouse & Grille’s First Chicago-Area Location Opens

Perry’s Restaurants, a family-owned group of award-winning steakhouses, has opened an 11,000-square-foot location of its award-winning Perry’s Steakhouse & Grille in Oak Brook, Illinois this fall. Perry’s Steakhouse will be located at Oakbrook Center adjacent to Neiman Marcus. The new restaurant will accommodate 350 guests and includes design features such as a towering wine wall, five private dining rooms, an island bar, main dining with glimpses of the kitchen and an outdoor patio.

Famous for its selection of butcher-fresh Prime beef, Perry’s is also known for its unexpected steakhouse specialty – Perry’s Famous Pork Chop, a seven finger high chop that is dried, cured and roasted, then caramelized and topped with Perry’s signature herb-garlic butter. Perry’s is also home to Bar 79, which features bar menu items, wines and martinis.

“From our roots as a meat market, we’ve grown to focus not only on great food, but also the experience of our guests,” said Chris Perry, founder and owner of Perry’s Restaurants. “At Perry’s, you can expect distinctive signature dishes carved tableside, flaming desserts prepared tableside, mixology creations made with ingredients fresh from the kitchen, and live music daily, all adding up to an atmosphere that is elegant, yet casual and welcoming.”

The desire for an ambiance that stands out from other steakhouses has led to a philosophy of design and architecture that is driven by each individual community Perry’s serves. By incorporating light, airy, modern touches to the various dining areas, Perry’s creates an environment that appeals to both men and women, and whisks away the notion of a traditional stuffy steakhouse.

Steakhouse & Grille has earned a faithful following by perfecting prime since 1979. Beginning as a modest meat market, Perry’s has grown into a renowned group of award-winning restaurants with a stunning array of culinary creations. Perry’s currently operates nine steakhouse locations and two Perry & Sons Market & Grille locations, with future steakhouses slated to open in Denver in 2014 in addition to Chicago this year.

Oakbrook Center is owned and managed by General Growth Properties, Inc., a fully integrated, self-managed and self-administered real estate investment trust focused on owning, managing, leasing, and redeveloping regional malls throughout the United States. GGP currently owns, or has an interest in, 124 regional shopping malls comprising approximately 124 million square feet of gross leasable area.

Improvement vs. Change

Change isn’t a goal in its own right but is rather a stepping stone to creating a higher-performing company, writes Art Kleiner. It’s important to keep that in sight as you consider change-management strategies. “If we truly believe in changing a business, we have to focus our attention on the aspiration, not the alteration,” he writes. – www.strategy-business.com

November 25-32.indd 25

Page 25

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n Did you know there are ways to prevent fraud such as; Know how fraud is committed, understand the internal control environment and its shortcomings, segregate duties and develop mitigating controls. n The challenges operators face include commodity costs are increasing faster than menu prices, mandatory labor costs and new concepts are taking market share. n Did you know there are tax opportunities for depreciation, cost segregation studies, tax credits, gift cards, structure and start up costs and what the IRS focuses on which a restaurant specific accounting firm can help. n Operator issues were presented by John Buchanan of Lettuce Entertain You Consulting discussing critical mistakes such as not diligently pursuing freshness and quality, paying attention to details, not constantly making yourself better and not making yourself different and better than your competitors.

If you consistently do the best you can, with integrity, you will regret less and move forward with greater ease. — Brian Koslow

US 2013 Consumer Data Privacy Study According to an in-depth analysis of TRUSTe’s 2013 online behavioral advertising research, 35% of consumers stopped doing business online due to privacy concerns. Only 1 in 4 are willing to share data for free services. – Adapted from www.truste.com

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Food Industry News® November 2013

Page 26

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Court Dismisses Butter Class Action Lawsuit Law firm Kelley Drye & Warren LLP won an appellate victory affirming the early dismissal of a consumer class action at demurrer against their clients, Challenge Dairy, Inc. and Kroger Inc. The class action alleged that the labeling of Challenge’s “Spreadable Butter With Canola Oil” product was false and misleading because the label used the word “butter” to name a food that is not a 100% butter product. The three judge Appellate Court panel found that 1) Plaintiff’s claims brought under California’s Milk and Milk Processing Act (“MMPA”) were preempted by the Federal Food, Drug, and Cosmetic Act (“FDCA”); and 2) the Plaintiff’s motion to add additional alleged claims under California’s Sherman Act had been properly denied because no reasonable consumer could have been deceived by the labeling of the product.

Chicagoland Hottest Hispanic Restaurant Neighborhoods West Loop

Angel’s - 230 S Ashland Ave, Chicago, IL Bombon Cafe - 36 S Ashland Ave, Chicago, IL Carnivale - 702 W Fulton St, Chicago, IL De Cero Taqueria - 814 W Randolph St, Chicago, IL La Chuchara - 1521 W Madison Street, Chicago, IL La Lagartija Taqueria - 132 S Ashland Ave, Chicago, IL Perez Restaurant - 853 W Randolph St, Chicago, IL Taco & Burrito King - 811 W Jackson Blvd, Chicago, IL

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Wilmette, IL based Sarfatty Associates was recently awarded “The Goddess and Grocer” project in Terminal 5 at Chicago’s O’Hare Airport. The firm provides Architecture and Interior Design services for Commercial, Hospitality, Retail and Food Service projects nationwide. With close to two decades of experience they have a growing and loyal client base built on a reputation of creativity and fresh ideas. Pictured above are the completed “Red Mango” and “Sprigs” projects at Midway plus the rendering for the proposed “The Goddess and Grocer” to be built at O’Hare.

Devil Dawgs Debuts Crognets Alan Katz of Chicago’s Devil Dawgs announced that two new crognet sandwiches at Devil Dawgs are a hit.The latest chapter in the croissant-donut hybrid craze, the crognet (cro-NYAY) is a cronut by another name (a croissant that can be fried like a donut or beignet). Katz’s sinfully delicious new creations include a burger and a breakfast sandwich that can be ordered in single, double or triple sizes. He sources his crognets from La Boulangerie, Chicago’s originator of the cronut-style pastry. The Demon’s Delight burger features a maple-glazed, bacon-covered crognet filled with a steak burger, American cheese and Devil Dawgs’ own subtly spicy remoulade Devil

Sauce. The Wake n’ Bacon “breakfast/brunch/hangover cure” features a fried egg on the maple-bacon crognet with American cheese and Devil Sauce. Devilish prices are $5.00 for a single patty or egg, $6.00 for a double and $7.00 for a triple.

Alan Katz has a long working history in Chicago restaurants, including Blue Mesa, Wilde, The Red Tomato and Carlucci’s. At Devil Dawgs, Katz makes edgy, elevated fast food with better ingredients while keeping prices affordable. The devil is in the details, with all-beef Chicago dogs in natural casing, steak burgers and hand-cut fries from No. 1 Idaho Russet Burbank potatoes forming the menu’s foundation.

The original Lincoln Park stand will soon be joined by a second location at 767 S. State Street, Chicago.

10/14/13 4:08 PM

Food Industry News® November 2013

FREE !

T N E V E

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Page 27

RAFFLES

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The event will be held at the Castle (formerly Excalibur) with a capacity of 3000!

632 N. Dearborn, 5:30 PM – 9PM Open to Owners, Managers, Assistant Managers, Chefs,

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10/14/13 4:08 PM

Food Industry News® November 2013

Page 28

Plan Holiday Partying We are at that point between Thanksgiving and Christmas when it’s time for you to ignite the spirits in the house with the spirits of the season and ring out the old while you ring up profits. n Every office or business is plannig something for their people, and they’re looking for help with their potential party.

You’ll need an aggresive and well thought out plan to grab those dollars before somebody else will. Why should any business have to mess up their workplace when you’ve got space, spirits and party platters along with entertainment? n Don’t give away anything.

Instead, offer to go in for half or a portion of a DJ or a band. n Supply the decorations and the merchandise from your suppliers and distributors. You’ll more than make it up with sales of liquor and food. n Get creative with different party packages that offer open bar, private space, holiday appetizers, wine tastings, and anything else that is easy to make and ready to turn you a profit. n Remember that a full room doesn’t mean a full register; get staff to circulate for better sales. n Party with Santa, and in the right bar with the right crowd, he’ll sell well for you. Work out a reduced fee in exchange for Easily Ruin Your Business whatever you can offer back: n Restrooms too small, poorly ventilated, lack of heat or air drinks, a party, dinners. conditioning, high maintenance daily. n Create an uplifting holiday n High maintenance flooring, walls, tables, chairs and drink menu. lighting fixtures. n Have easy to read table tent menus that sell for you. n Wasted storage space... over equipped, too large or too n Holidays can often be small kitchens. the most depressing season for n High maintenance parking lots, signs and landscaping. many; watch for who needs a n High-budget wall treatments that cost too much to kinder touch. change inexpensively. n Ask your vendors for holiThe Thanksgiving table has won more hearts than day decorations and prizes. Their sales are your sales, so make ‘em the promises of ten thousand politicians. work!

November 25-32.indd 28

National News California Gov. Jerry Brown signed a bill that raises the state’s minimum wage from $8 per hour to $9 by next July and to $10 in January 2016. - Reuters Marcella Hazan, the cook and cookbook author who changed the way Americans view Italian cuisine, passed away at the age of 89.

Hazan started teaching cooking classes in New York City in 1969 and wrote six cookbooks over the next 40 years of her career that inspired cooks to ditch generic spaghetti and meatballs for authentic pasta and risotto. - New York Times Los Angeles-based fast-casual restaurant chain, The Pizza Studio, announced the signing of a multi-unit franchise agreement with PS Midwest Development, a BRICK Restaurant Group managed company. BRICK Restaurant Group also manages the rapidly growing Freebirds World Burrito franchise locations across Kansas and Missouri. BRICK has plans to open Pizza Studio locations across the Kansas City market area and will eventually move into regions of Oklahoma and Arkansas. The first restaurant is expected to open in early 2014 in Kansas. PS Midwest ex-

Dubbed the “Game Changer Burger Series,” the heralded fast casual brand, Burger Lounge from Southern California is introducing limited time seasonal game burgers.

Grass-fed Bison, Wild Boar and Grass-fed Elk will rotate through in 60 day increments over the next 6 months at all 11 locations throughout San Diego and Los Angeles.

pects to open at least 20 restaurants. zine

- QSR Maga-

Quaker Steak &

Lube announced it had hired chef Andre David Halston as the company’s corporate chef.

Chef Andre joined The Lube on Oct. 21, 2013 and brought his deep culinary experience and creativity to a menu focused on traditional American cuisine with the

signature

twist.

What

a

Lube gov’t

shutdown means for restaurants—Most routine food inspections are suspended, federally guaranteed business loans are put on hold, and the e-Verify system to check workers’ legal status are shut down along with the government, experts say. A shutdown

that

lasts

three or more weeks has the potential to do significant damage to the economy, according to a Moody’s analyst,

and

restaurants

already in the throes of a challenging economic recovery will face additional consumer uncertainty.

10/14/13 4:08 PM

Food Industry News® November 2013

Dining With

Ms. X

November, 2013

BRAVO CUCINA ITALIANA 2600 Navy Blvd. GLENVIEW, IL 847-724-6400. Soup, salads, pizza, flatbreads, pasta and seafood. On their lighter menu I ordered the Chicken Caprese, which was grilled chicken layered with marinated tomatoes and mozzarella on a bed of orzo, faro and spinach with a pesto vinaigrette. It was under 600 calories and very tasty.

CAPTAIN HOOK FISH & CHICKEN 1600 W. 13th St. CHICAGO, IL 312-226-1188. Open late. When you’re craving something fried, you can get it here. On the menu—fried perch, fried shrimp, fried catfish and fried chicken. Add an order of chicken gizzards and coleslaw to complete your meal.

CHOCOLATE SHOPPE 5337 W. Devon CHICAGO, IL 773-763-9778.

This place is a big hit with the kids. We were able to try a couple different samples of ice cream. I got a butter pecan cone, and the kids dove into a huge waffle bowl cone dipped in chocolate as well as a scoop of rainbow sherbet. We sat outside in the adirondak chairs and enjoyed our treats.

FRIED GREEN TOMATOES 213 N Main St. GALENA, IL 815-7773938. You owe it to yourself to start off with their signature appetizer—Fried Green Tomatoes. They’re a heavenly blend of breaded tomatoes friend in olive oil and topped with cheese and marinara. For my meal, I called upon my carnivore-self and indulged in the Prime Grilled Ribeye—a 12 oz. grilled ribeye drizzled with a bourbon reduction, served with mustard mashed potatoes and fried onions. Heavenly!

LIBERTAD 7931 Lincoln SKOKIE, IL 847-674-8100 This place has small plates, great for sharing. Chef Armando has created some amazing dishes to try. Everyone gets a small taste of the soup of the day. We ordered the asada-skirt steak, chipotle, goat cheese and yucca frites, the tempura poblano pepper w/mushrooms, tofu and goat cheese, the Chicken En Mole (he used pineapple mole) and the Flautas with chicken, crème fraiche, salsa & pickled onions.

MITCHELL’S CANDY SHOP 629 N. Wells CHICAGO, IL 312-9431124. I stopped in here to pick up some candy and ice cream.

They sell pints and quarts of ice cream and toppings. Plus, pick up some candy & nuts. They have cashews, peanuts, dark chocolate nonpareils and chocolate bark. This took care of my sugar craving.

MR. ALLISON’S 1711 E. Central Rd. ARLINGTON HTS., IL 847-2285870. Open 7 days a week from 6am-3pm. It’s a great place for breakfast and your “Ham Headquarters.” Get the No.#.1 Eye Opener Special—3 eggs and 1 king size slice of ham, potatoes & toast.

The piece of ham is so big, it covers the plate. It’s so tender and delicious. Ham can be purchased whole or half and with the bone.

PROTEIN BAR 10 W. Lake CHICAGO, IL 312-629-3609. There are a lot of healthy options here. Egg white Bar-ritos, grilled all natural chicken, signature salads and signature quinoa bowls. I enjoyed the southwest salad; it had chicken, quinoa, black beans, cheddar, tomatoes, avocado & Cholula sauce. Drinks include; protein drinks, organic coffee, boosts and raw juices.

RED LOBSTER 2950 Plainfield JOLIET, IL 815-439-1339. Their cheddar biscuits that start off your meal are so good. We all had the same thing—the Wood-Grilled Lobster, Shrimp and Scallops in a buttery garlic sauce with rice. For dessert, we ordered the Chocolate Wave Cake. The frosting was my favorite part.

November 25-32.indd 29

Page 29

Clyde’s Donuts: From the Beginning.

On October 18, 1920, a German entrepreneur named Herman Seekamp purchased a small donut shop named Clyde’s Delicious Donuts in the Lincoln Park neighborhood of Chicago. This was the beginning of a family tradition for quality that has spanned over 90 years.

From its humble beginnings, Clyde’s has excelled in serving fresh donuts, pastries, muffins, and other breakfast items to Chicago’s restaurant and food service industry.

In January 1962, Willard Bickford (Herman’s son-in-law) purchased the company. Under his leadership, Clyde’s embarked on a course of modernization, growth and entry into new markets that continues today. Outgrowing its facility in Lincoln Park, the company moved to larger quarters on Chicago’s west side in 1968.

In 1976, Clyde’s joined a local supermarket chain to become an innovator in the in-store bakery market, initially serving fresh donuts to stores daily and ultimately leading to a state-of-the-art cryogenic freezing process that locks in the fresh taste and quality and enables a much wider distribution area. This has become known as Clyde’s “Thaw and Ice” product line.

In 1990, Clyde’s moved to its current home-- 56,000 square foot bakery in Addison, Illinois -- in order to better serve a growing customer base. In the 1990s, customer demand allowed Clyde’s to innovate again and lead in the marketplace, being among the first in the U.S. to develop and successfully market a line of fully finished, pre-packaged “Thaw and Sell” products for in-store bakery retailers. By the end of the decade, the Snap this code, visit our website company expanded again to add elicheesecake.com/foodservice/promotions.aspx or call 800.999.8300 to learn about our a “Thaw and Serve” line for food seasonal desserts service operators.

From the Addison location, 6701 W. Forest Preserve Dr., Chicago IL 60634 Clyde’s manufactures and sells its 800.999.8300 . sales@elicheesecake.com . elicheesecake.com quality donuts in more than 20 states--virtually coast to coast-with additional distribution beCognac unloosens many an old tongue. yond the shores.

IT’S ALL ABOUT

PUMPKIN

Handmade in Chicago since 1980

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Food Industry News速 November 2013

Page 30

Independent Spirits Expo, 2013

November 25-32.indd 30

10/14/13 4:08 PM

Food Industry News® November 2013

We Are Our Presentations

By John Graham The goal of every presentation is to successfully influence how listeners will think or act. If that’s so, few presentations make the cut.

Although many treat presentations rather casually, every one counts and each one is equally important.

We’re the one on stage, and we’re judged by our listeners not only by what we say, but by the effectiveness of the performance.

Whether speaking one-onone or to hundreds, it’s always a presentation. Formal or informal, it’s always a presentation. Whether it’s long or short, it’s still a presentation. Whether it’s a sales speech, management briefing, staff meeting or discussing a concept, plan, or presenting a proposal, it’s all the same –– it’s a presentation and the presenter is on the line.

Here’s how to improve: 1. Start with asking, “What do I want someone to say, do or think after hearing my presentation?” A presentation gets a focus and comes under your control when you know exactly how you want it to be perceived.

Write down your answer and make it specific so it becomes your built-in GPS as you develop your presentation. If you don’t, expect a low grade from your audience.

2. Think about some presentations you’ve heard lately at work or anywhere else. What didn’t you like and what was good? Again, write down your answers and then get it right when preparing a presentation: What didn’t you like?

Went too fast or too slow Too long Hard to follow Too much information Not enough information Didn’t learn anything Heard it before Not prepared Sounded like a lecture Didn’t involve listeners Not organized Talked down to us Poor use of media aids What did you like?

Good stories Involved listeners Well organized

November 25-32.indd 31

Easy to follow Energetic Right length Good pace Learned something new Helpful information Interesting Well prepared Wanted to hear more Good use of media aids 3. It is a “joint venture” between presenter and listeners.

A presentation is always a compromise between what you want to say and what the audience wants to hear.

Having a thorough understanding of the audience is essential in reaching the goal of successfully influencing how they will think or act so they will want to do business with us.

4. Connect with your listeners with stories. The good news is that listeners want to believe in you as someone who cares about what they care about. Unfortunately, this occurs infrequently.

The way to do it is with the right stories, those that keep the focus on your listeners. Nix those about yourself, unless they’re a good fit for your audience. If you have kids, you may have great stories, but leave them at home. If you don’t you’ll lose your listeners.

Always keep in mind that your presentation is about them, not you. The best stories come from everyday experiences, news articles, biographies and even ads.

By using stories to connect with your listeners, something important happens to a presentation. Slides, that common tool that’s too often used as a crutch, become far less important.

If you use them as a roadmap to let the participants know where you’re going, use words sparingly –– one or two on a screen with a graphic or a short video, perhaps. .

5. Write them out word-forword. The deadly mistake both new and experienced presenters make is cutting corners on preparation, starting with thinking that writing out presentations isn’t needed.

If you don’t write it out, count on forgetting something, missing or messing up a major point or say something you’ll regret.

6. Turn on your presentation GPS. From the get-go, you have

Page 31

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no more than 30-seconds to grab attention and make clear what you want to accomplish. Then, wrap it up, summarizing what you want the listeners to remember about your presentation and, close with a challenge.

7. Get some coaching. Your best bet may be in the next cubicle, a friend or a significant other. Can’t find a live coach? Get a digital one. Prop up your smartphone, tablet or laptop and video your presentation in three- to fourminute segments (yes, watching may be a bit overwhelming at first).

Play them back and do it again, and again. You’ll be amazed at the improvement, and you’ll hear and see where you will want to make edits to the text. You may be ready for YouTube!

Making great presentations is an immense challenge. They’re never spontaneous, never left to the last minute, and never read from PowerPoint screens. They’re always written, always edited and always

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rehearsed. Those who do it best are those who recognize that giving a One in five American presentation isn’t what they do; it’s households has no ready who they are.

John Graham of GrahamComm is a marketing and sales consultant and business writer. He publishes a free monthly eBulletin, “No Nonsense Marketing & Sales.” Contact him at johnrg31@me.com, 617-774-9759 or johnrgraham.com

Internet access.

If your advertising relies on web or email alone, you’re losing 20% of your audience.

BOOKSHELF

BAKE AND DESTROY: Good Food for Bad Vegans

by Natalie Slater Page Street Publishing; $19.99; Paperback/Ebook ISBN: 978-1-62414-002-0 Clever, funny and vegan-with-vengence, BAKE AND DESTROY creates for those of us who want to drop some old habits and look ridiculously savvy with substitutions. Chicago Foodie goddess Natalie Slater has the creds and experience to pull this off like nothin’ you’ve seen before, and in a long line of yawny cookbooks, here’s the wake-up call. Recipes are tasty approaches that everybody wants to try (trust me: my copy made very favorable rounds at a recent party) and the substitutions section in back is genius.

Cooking and baking should be fun, eclectic and listening to us for what we love to eat or never thought to alter. BAKE is the life of the party among any food books in your possession. It’s my very favorite food book of 2013 because, unlike some prominent and lofty offerings in print, it screams, “Shut up and eat!” –MB

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Food Industry News® November 2013

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THE PALM RESTAURANT The first Palm Restaurant was opened in 1926 in New York City

by Pio Bozzi and John Ganzi. The Palm’s Philosophy is simple; Treat guests like family, serve great food, and always exceed expectations. Today, The Palm has locations throughout the U.S. Still owned and operated by members of the Bozzi and Ganzi families, The Palm continues to serve as a second home for countless patrons, thanks to the exceptional standard of hospitality established by their founders.

Displayed on the wall of all the Palm’s locations are caricature pictures. The caricature tradition began when instead of singing for their supper; artists paid their tab by painting an original portrait on the wall.

The Palm Restaurant in Chicago has been around since 1980.

Steve Farrahi General Manager of the Palm Chicago says, “The Palm is known for serving Prime Steaks, Fresh Seafood and Whole Nova Scotia Lobster. The Palm has certainly held its own in a city that has its fair share of quality steakhouses.”

On the menu: Appetizers include: Jumbo Crab Cake, Carpaccio of Beef Tenderloin and Bacon Wrapped Scallops. Classic Italian favorites include: Chicken Parmigiana, Linguine with Clam Sauce and Veal Marsala. Steaks and Chops include Filet Mignon, Prime New York and the Classic “Prime” Steak burger, cheddar, Gouda or Danish blue cheese. The burger is so juicy and has so much flavor; it doesn’t even need the cheese. Seafood selections include Lobster, Chilean Sea Bass and Atlantic Salmon.

The Palm is located at 323 E. Upper Wacker Drive in the Swissotel, Chicago, IL. Open for lunch and dinner. For reservations and more info: thepalm.com

November 25-32.indd 32

Waterleaf to Host Beckmen Wine Dinner on Nov 14 Waterleaf Restaurant, 425 Fawell Boulevard in Glen Ellyn, Illinois, will host a special wine dinner featuring the Beckmen Vineyards of Santa Barbara County at 6:30 p.m., Thursday, November 14.

Champagne reception First Course Ceviche of Laughing Shrimp Basil, lime and pear 2012 Beckmen Sauvignon Blanc Purisima Mountain, Santa Barbara County Second Course Kaboucha Squash Soup Scented with orange blossom 2011 Beckmen Cuvee Le Bec Blanc Purisima Mountain, Santa Barbara County Third Course Roasted Sirloin of Beef Potato Colcannon, Asparagus, Roasted Marrow, Sauce Bordelaise 2011 Beckmen Cabernet Sauvignon Purisima Mountain, Santa Barbara County 2011 Beckmen Syrah Purisima Mountain, Santa Barbara County Fourth Course Pumpkin-Caramel Mousse Cake Caramel Glaze, Ginger Snaps The exclusive Beckman Vineyards wine dinner is offered at a price of $75 per guest plus taxes/gratuities. Limited spots are available. To make reservations, call (630) 942-6881.

Founded in 1994 by Tom and Steve Beckmen, Beckmen Vineyards is a family-run, estate winery located in Santa Barbara County’s Santa Ynez Valley.

Since its founding, Beckmen Vineyards has emerged as one of North America’s premier producers of Rhone varietal wines, while also helping to establish Santa Barbara County as one of California’s most highly regarded winegrowing regions.

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Food Industry News® November 2013

Page 33

What Makes A Successful Ad Successful Chicago Gourmet 2013 Wrap-Up

addition of nine internationally renowned chefs from around the globe and ten of Chicago’s very The weekend welcomed a total crowd of A Successful Ad Invites the Reader into the Scene own Michelin-starred toques.

12,456 attendees, the largest showing since the n Write and illustrate a story that everyone in the target audiInventive new offerings this year included ence can relate to. event’s 2008 inception. n Use white space to pro­vide a visual breather and add impact “We couldn’t have asked for a better outcome,” the Global Market, where local producers had between the headline and the text or other elements. said Illinois Restaurant Association President an opportunity to share and sell their products. n Put yourself in the shoes of the target audience. Use the right Sam Toia. “Chicago Gourmet truly showcases The Chef Smackdowns, which took place on the words to invite the readers; speak their language. the world-class culinary talent our city has to of- Bon Appétit Culinary Stage in the Global MarThe Successful Ad Promises a Reward fer. We are grateful to our sponsors and attendees ket, were hugely successful with friendly comn Make the promise as clear as possible in the buyer’s mind. for making Chicago Gourmet a sold-out success, petitions in categories like tacos, fried chicken, n Load the headline with promise. sausage, meatballs, seafood, and ghost pepper. and can’t wait to see what 2014 holds!” n The ad should scream “product.”

A festive launch to the epicurean weekend, The newly added Dessert Pavilion shined a light The Successful Ad Presents the Selling Proposition in Logical the fourth annual Hamburger Hop - presented on Chicago’s fine pastry talent, while the La Sequence Femme du Chef Pavilion introduced event goers n Draw readers into the headline that may attract them through by Allen Brothers Steaks and Blue Moon Brewing Company - sold out with more than 1,100 to many of Chicago’s leading ladies in the culiwordplay, humor, or a dramatic promise. guests in attendance. From a field of 15 deter- nary industry. n Concentrate on one good idea and say it with great imaginaFeaturing an array of fine wine, dining, and mined competitors, the two chefs that emerged tion. travel packages, the Chicago n Take the target audience where you want it to go through victorious at the ultimate burger Gourmet 2013’s Online Auccreativity and simplicity. showdown included Chef Scott See our The Successful Ad Talks Person to Person Walton of Howells & Hood, who exclusive photos tion was extended through 7:00 n Write text so that it sounds like a company sales rep selling to received the judge-selected Allen of these events p.m. on Wednesday, October 2. a prospect or customer.

Proceeds benefit the Illinois ResBrothers Award, and Jeff Mauro of in this issue n Explain the complex fea­tures of a product or ser­vice in simple, the Food Network’s hit show “Sandtaurant Association Educational understandable terms. wich King,” who took home the People’s Choice Foundation (IRAEF), whose mission is to build n Avoid “corporate-speak”; customize and personalize. the mesthe Illinois hospitality workforce through career Award for his creation. sage.

The newly added Late Night Gourmet, pre- exploration, mentoring, and scholarships. The The Successful Ad Backs Up the Promise Ed Foundation works with high school students n Don’t claim your product is the best, because read­ers are per- sented by CS magazine, welcomed over 600 guests at the Radisson Blu Aqua Hotel. There, through the ProStart® program to create pathverse; they pre­fer to come to their own conclusions. late night revelers ate and danced the night away ways to post-secondary education and careers in n Demonstrate that the product is superior. to the beats of DJ Rock City and Chicago chefs the hospitality industry. n Demonstrate versatility to underscore the notion that the Chicago Gourmet 2013 was made possible by the Graham Elliot (graham elliot, g.e.b.) and Ryan advertiser can solve a variety of cus­tomer problems. generosity of the following sponsors: Bon Appétit Poli (Tavernita, Little Market Brasserie). n Invoke the reader’s curiosity.

The Successful Ad Emphasizes the Service, Not the Source More Chefs: Hubert Keller. Hugh Acheson. magazine, Southern Wine & Spirits of Illinois, Iln Use a case history that provides a real-life exam­ple of the Sara Moulton. Gale Gand. Art Smith. Graham linois Restaurant Association, JCDecaux, Buick, advertiser serving a customer.

Elliot. Lorena Garcia. Takashi Yagihashi. Tony Choose Chicago, Target, US Bank, The Private Clin Explain how your service translates into bottom line benefits Mantuano and Homaro Cantu. These were ent Reserve, GE Monogram, Beam, Blue Moon, for the customer. just some of the nationally recognized culinary Wintrust Financial, ABSOLUT Chicago, Robert n Make sure there’s an emotional connection between the sergreats who graced the Bon Appétit Main Stage, Mondavi Winery, Moet Hennessy USA, Fiji Wavice and the customer.

Barbara’s Bookstore, the Great Lawn, the Grand ter, Supreme Lobster & Seafood Co., US Foods, The Successful Ad Is Easy to Read Cru, and more. Star struck attendees had the Allen Brothers Steaks, American Express, Stella n Apply the billboard test. If opportunity to rub elbows with more than 175 Artois, Chipotle Mexican Grill, American Airlines, a reader went past the ad at 60 m.p.h., would he or she see it?

Svedka, Ste. Michelle Wine Estates, The Patron of Chicago’s top chefs at this year’s event. n Don’t overload an ad with too many elements.

This year, event goers indulged in more food Spirits Company, Francis Coppola Winery, Mion Use white space liberally to create an elegant, understated than ever before. The Great Lawn of Millen- netto USA, Hyatt Regency Chicago, The Palmer look. nium Park featured 11 Tasting Pavilions - in- House Hotel, Columbus Foods, Gibsons Restaun Spare no expense or detail in product photography. creased from previous years - where Chicago’s rant Group, Coker Services Inc., Labriola Baking Wisconsin Lt. Governor Rebecca Kleefisch presents Patrick Cudahy President Bill Otis with a certificate celebrating 125 years. The event finest chefs fed 5,351 hungry fans on Saturday, Company, Mariano’s, Délice Network, Chicago ended with a Gourmet media partners included: CS magazine, and 5,402 on Sunday. donation of 12,375 The ultimate wine experience on the Harris Chicago Sun-Times, NBC Chicago, and 93XRT pounds of Patrick Hamburger Hop sponsors included: Allen BrothTheater Rooftop, the separately ticketed Grand Cudahy products to Hunger Task Force, Cru, presented by The Private Client Reserve of ers Steaks, Blue Moon Brewing Company, Turano ending a year-long U.S. Bank, offered 400 attendees each day the Baking Company, WJ Deutsch, Buick, Chicago effort of giving opportunity to taste some of the finest wines in Sun-Times, Choose Chicago to Hunger Task Late Night Gourmet sponsors included: CS magathe world, as selected by the event’s internationForce and Feeding America that totals ally recognized Master Sommeliers. This year’s zine, Radisson Blu Hotels & Resorts, Absolut, Peroni over 125,000 meals. event was taken to new heights, thanks to the Italy, Event Creative, and Sound Investment.

November 33-40.indd 33

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Food Industry News® November 2013

Page 34

Heil and Kay Insurance Presents Auto-Owners Group Plan for Illinois Restaurant Association Members Auto-Owners Insurance Company is pleased to announce it is offering a special savings program for eligible Illinois Restaurant Association members. The group savings plan would provide discounts on members’ business insurance.

Illinois Restaurant Association members may be eligible for up to a 12% discount on their business insurance for automobile, property and liability, umbrella and workers compensation. Members may also be eligible for additional discounts, depending on their individual circumstances.

For more information, contact Heil & Kay Insurance Agency, Inc., in Mount Prospect at

(847) 258-5310 or email quote@heilandkay. com. Be sure to mention that you are a member of the Illinois Restaurant Association. If you are currently insured through Auto-Owners Insurance, simply contact your agent to see if you are eligible to start receiving this new discount.

Auto-Owners Insurance Group, established in 1916, is headquartered in Lansing, Michigan. Recognized for exceptional financial strength and stability, it is the 15th largest property and casualty insurance company in the nation, with premium writings of over $5.2 billion. The company is rated A++ (Superior) by the A.M. Best Company, a nationally recognized independent insurance rating authority.

Auto-Owners is a Fortune 500 company and has been protecting policyholders in Illinois since 1942.

READER HOLIDAY PARTY AND SHMOOZEFEST Tuesday December 3rd, 2013 , The Castle, 632 N. Dearborn, 5:30 PM – 9PM SEE PAGE 27 FOR DETAILS

Local Restaurants Connect with People Nearby by Using GreenHog Chicago startup GreenHog launched its merchant service in September, connecting local restaurants with customers nearby.

GreenHog’s premise is simple: like a virtual blackboard, it enables restaurants and other local businesses to post daily promotional messages to the

neighborhood. Anytime GreenHog users map a route or search near their location, the restaurants and their messages pop up.

Restaurants like Zia’s Trattoria and Café Touché in Edison Park, Colletti’s in Chicago, as well as O’Conner’s Deli on Devon Ave are just some of the early adopters of the internet-based service, taking advantage of the $1 for 6 months offer the company is giving to the first 300 merchants to sign up.

Mark Freedman, Owner of Myron and Phil’s restaurant in Lincolnwood loves the idea.

“GreenHog is cool stuff! People will find me be-

November 33-40.indd 34

cause I am literally on their way, they don’t have to go looking for me. I’m near a bike path, so anyone who uses the site to map a bike route near me will see me.”

GreenHog Founder and President Robert McDarrah sees big value for people and restaurants. “We developed GreenHog as the answer to what we felt was the biggest challenge local restaurants have: staying top of mind to all the people who pass by every day without spending thousands of dollars to do it.”

In fact, the platform’s underlying philosophy is to give power back to these local businesses, moving beyond trends that forced them to discount. Says Michael Romane, VP of Marketing and Product Development, “Discounting food is not what makes local restaurants thrive. It’s keeping people in your neighborhood engaged with what you’re doing every day that creates loyal customers. So we created an affordable, easy-touse platform that does just that.”

Adds Izidora Angel, GreenHog’s Director of Creative Strategy, “We feel that we’ve developed something that really serves local businesses well, which is why we’ve had an overwhelmingly positive response from restaurants and other business-owners. People are believers.”

GreenHog is set to officially launch for users in late October.

Visit the site at: GreenHog.com or sign up at GreenHog.com/merchant

Gold Rush: Video Gaming

Way back in July of 2009 the state of Illinois legalized the use of video games in licensed bars, restaurants, truck stops, and fraternal and veteran’s establishments. Efforts to get the video games up and running stalled for a few years, but the machines finally went live in October of 2012, and the presence of video games in all sanctioned businesses has steadily increased. Presently, there are almost 10,000 terminals operating in the state, and millions of dollars of public and private revenue have been generated.

There are a number of different video game operators in Illinois, but foremost among them may be Gold Rush Gaming, based in Glendale Heights and owned by husband-and-wife team Rick and Alisa Heidner. The company currently operates 488 machines in 110 different locations throughout the state, and with over thirty years of experience in the Chicagoland amusement industry, the Heidners have built a foundation of trust and success amongst local businesses.

“I’ve known Rick for many years and his integrity is unquestionable,” says Fred Hoffmann, CEO of Chicagoland restaurant operator Ala Carte Entertainment. “He has taken videogaming to a new level with his service, machines, inventory and technicians.

We talked to a lot of different companies, but nobody could compare with what Rick had to offer.”

Local restaurateurs are beginning to see the benefits video gaming can offer their businesses, and how they can give them an edge in today’s hard-bitten economy. “If the establishment down the street has videogaming, then it puts you at a disadvantage, “ says Hoffman. “I can’t think of any location I own that I would not put videogaming into.”

Heidner himself believes the machines are an invaluable boom to businesses. “We have a very high pay-back rate on these machines,” he says. Available figures on video gaming revenue seem to support Heidner’s claim. The terminals can reportedly bring $25 million annually into the state.

As the competitive landscape amongst Illinois restaurant and bar operators continues to evolve, new methods to create and sustain revenue will be critical. The role video game operators like Gold Rush Gaming could play may prove pivotal in determining which businesses flourish, and which ones struggle to survive.

Eric Fine, Director of Sales & Marketing Illinois Restaurant Association

World Food Travel Association Kickstarts Book The World Food Travel Association, the world’s leading authority on the food tourism industry, announced today a Kickstarter project to raise funds to complete the launch of its new book, Have Fork Will Travel.

The book is a follow-up to the Association’s first book and is the most comprehensive food tourism handbook ever written. The project is a collaborative effort of more than 70 writers in two dozen countries and features 50 chapters of quality case studies, examples and research from around the world.

The Association is self-publishing the book and needs to raise US$ 9,713 by October 21, when the Kickstarter campaign ends.

Funds raised will be used to typeset and print the book. Donors can receive a variety of rewards including advance copies of the book, sponsorship listings for businesses and destinations within the book, as well as visibility on the Association’s website.

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Food Industry News® November 2013

Nuggets The Goya brand started in the 1930s, when Prudencio Unanue began importing food to serve the immigrant population of lower Manhattan. When 500 cases of sardines arrived from Morocco with the brand name Goya, Unanue purchased the name for $1 and invented the slogan that’s still used today: “If it’s Goya it

Chicago q has revamped their catering menu for the fall season. The new menu features large group party packages and boxed lunches along with a B.Y.O.q custom option, allowing Chicagoans to build their own barbecue package.

has to be good.”. — Source: Fox News Latino The city council of Tumwater, Washington, has approved a fee for plastic bags, joining a growing list of cities and counties banning or charging for grocery bags. Shoppers in Tumwater will be charged 5 cents per bag, although exemptions exist, including bags for meat and produce, newspapers and dry cleaning.

The taste of coffee can vary widely depending on where it is grown, and different regions produce beans with varying

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levels of body and acidity—from velvety, low-acid Brazilian coffees to the bold beans of Ethiopia. Be wary on the ‘sell by’ date on olive oil— Some studies tout the myriad health benefits of adding olive oil to your diet, but recent research reveals that some of olive oil sold in the U.S. is too old and most of the nutritional aspects have degraded by the time it is consumed.

“The most important thing for consumers to remember when they’re purchasing extra-virgin olive oil is that is not wine. It does not get better with age. It’s never better than the day it was produced,” said Gregg Kelley of California Olive Ranch. — Source: National Public Radio Marie Callender’s is taking on additional real estate in the frozen food aisle, expanding their breakfast offerings with the introduction of Marie Callender’s Breakfast Sandwiches. Caffeine withdrawal can now be considered a mental-health disorder. It applies when patients have at least three of five symptoms within 24 hours of stopping caffeine consumption—headache, fatigue, depressed mood or irritability, difficulty concentrating and flulike symptoms such as muscle pain or nausea.

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Social Media Management

For its 120th anniversary, the House of Cocchi has resumed production of its original recipe Vermouth di Torino, first offered in 1891. The flavor profile is unmistakably of Cocchi, with rich and vibrant notes of cocoa, citrus, rhubarb and a balanced bitter undertone. Delicious on its own, and ideal for use in numerous classic mixed drinks. A true Vermouth di Torino, it uses Moscato of the family estate as the wine base and is produced in the historic Asti region outside of Torino. Vermouth di Torino stands apart as one of only two protected geographical indications of origin for vermouth. Product of Italy. 16% Alc./Vol., 750ml and 375ml sizes. Available through BC Merchants; See their ad on page 3

Geja’s Café to Crown Tasting Champions at Annual Pro/Am Contest Nov 3

On Sunday, November 3 at 1 p.m., wine quaffers from around the Chicago area will gather at Geja’s Café, 340 West Armitage Avenue, to test their taste buds against experts and amateurs alike. Amateurs are defined as not having worked in the wine industry for the previous three years.

Over the course of the past 39 years and 1,150 different competitors, through the consumption of 2,808 bottles of wine, emptying the spit bucket 1,248 times, Geja’s Café has named 21 different professional winners and 22 different amateur winners in the annual Professional/Amateur Wine Tasting Contest. The Grand Award for the highest scorer in each category will be an engraved wine decanter. To enter, contestants pay an entrance fee of $20 and must be 21 years of age or older. To RSVP, call Geja’s Cafe at 773-281-9101.

Geja’s Café was recently voted the #1 audience winner for Best Romantic Dining in Chicago on www.CitySearch.com. The Chicago institution has been the site of 133,224 first dates and 16,138 engagements and diners have enjoyed over 308 tons of cheese fondue and over 919,836 bottles of wine in Geja’s over forty-eight year history.

The Best Display is Crucial

For over 35 years, Impact has been helping customers meet and exceed their visual communications needs. Their strength is in their ability to customize materials and create just about anything that spells BUSINESS. Impact also has over 50 years experience in plastic molding systems and operations. Their capabilities include injection molding, vacuum forming, robatic handling systems and more. From metal signage to speaker packages with wireless headsets, if you’re looking to show what your business is selling, Impact has it down. See their ad on page 19.

Trivia Drives ‘Em In

Bije’s, 7455 W. Irving Pk. Rd, Chicago, opened in 1996 with a secret family recipe for pizza that keeps business brisk, but what’s the secret to bringing in customers on slow nights? “Make ‘em happy,” insists Carl, the owner of the family-run operation. The sports bar welcomes scout troops, hockey fans and hosts Trivia nights on Tuesdays. Patrons get drop cards about the event.... and perhaps a tableside visit from Carl himself to challenge them to “show what they got.” “Everybody knows something,” laughs Carl; “After a few beers, sometimes they know too much. But for prizes, it gets serious. It’s awesome!”

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Food Industry News® November 2013

Page 36

HOLIDAY STANDARD TIME 101

Having a hard time connecting with clients? Here’s why...

W h y does it so difficult these days trying to make connections? You’re doing all the right things. You’re out among them but when will things turn finally in your favor? Welcome to Holiday Standard Time.

There are 365 days in a year.

Take out Saturdays and Sundays.

That totals 104 days. Subtract 104 from 365 and you’re down to 261 days. This is reality.

Holiday Standard Time (HST) is all about holidays’ connective tissue. These are the days that precede and follow holidays. Yet, you are on a mission: looking to connect and succeed but having a difficult time doing so.

Here’s the reality. Today, too many people are in a state of fear; fear of losing their jobs and escape into Holiday Coma. They are present physically but checked out mentally.

Let’s get to the longest period of Holiday Standard Time: Thanksgiving through New Years. Starting 10 days prior to Thanksgiving to 10 days following New Years Day, most people are “going through the motions.” Ever try connecting with someone then? It’s close to impossible. If you do, they’ll wish you well, tell you let’s talk in the new year. Ask when and they’ll say...oh, May. May? You see, they are not there.

Altogether, that’s another 53 days shot to hell. So, we’re now down to 208 days.

Now, you’re questioning

MUST READ

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your abilities, your talent and wondering where you went wrong and questioning if you’ve lost it all.

YOU HAVE NOT LOST IT. It’s the new paradigm shift in the marketplace today. People are working like dogs, more than they probably ever have in their lives when mentally, they are not actually there.

They go into Achievement Hibernation. It is when people are on such overload, they are terrified, paralyzed and don’t know what to do. They are looking for someone to save them and save their companies but don’t know how to reach out.

They are afraid of making a decision for fear of making a wrong one which could lead to their termination.

Their only refuge is HST: Holiday Standard Time. It’s their only relief.

Then there are other holidays: Presidents Day, Martin Luther King Day, Easter/Passover, Memorial Day, July 4th, Labor Day, Thanksgiving, There are probably another 2 or 3 official or unofficial days but, for arguments sake, let’s round it out to 10 days.

So, that brings the number down to 198 days.

Most people take 2 weeks for vacation so now we’re down to 188 days. That’s almost half the year gone. People can’t wait to get away.

It is holiday glow, holiday coma.

It’s all part of Holiday Standard Time. People revel in it. They

start checking out mentally and dislodge from reality a week prior to vacation time. Then, when re-adjusting to work mode and getting out of HST, add another week of Holiday Coma.

So, for every 5 days away, deduct an additional 10 days; 5 days before and 5 after a week’s vacation X 2 weeks. Altogether that’s 20 more days. That leaves only 168 days left in the year.

But, there is even less time in which to make your mark.

Consider holidays like Easter/ Passover. You can subtract another 7 days right there. So we’re down to 161 days. July 4th, Labor Day, Memorial Day, Martin Luther King Day, Presidents Day subtract 5 holidays as well as 7 days pre and post holiday time. That’s another 35 days deducted from 161 and now we’re at 126 days.

Then, there are sick days; yours or the person you’re trying to connect with. Deduct conservatively 5 days. So, now we’re down to 121 days. At this point, that means out of 365 days in a year, you’ve got less than 1/3 of the year in which to connect.

Throw in scheduling conflicts, last minute changes, emergencies, corporate takeovers, shifting priorities, cutbacks/downsizing, etc. That’s another 10 days.

That leaves 111 days left for productivity and 254 days of Holiday Standard Time.

Working in the entertainment industry, I have learned through experience that attempting to contact someone in radio/tv/ film on Mondays or Fridays is an exercise in uselessness.

Every business has its own unwritten rules with certain permutations that must be acknowledged, followed and respected. So, deduct another 10 days. That means there’s 101 days left to do your thing.

You see, it’s not you. People are looking for release, good times to experience or relive. At the same time, people are scared. They are looking for answers while entrenched in escape mode. It’s their only release.

You can help them. It’s just getting to them. Don’t give up.

They need you.

– dickheathertoncom; dickheatherton@gmail.com

Gonnella Helps Transform Former Church into Free Healthcare Clinic

Gonnella Frozen Products, LLC, a segment of the Gonnella Baking Company Family, participated in Greater Hazleton’s United Way “A Day of Caring” in September. Seven Gonnella employees volunteered to remodel the former Our Lady of Mt. Carmel Church into a free, mobile healthcare clinic.

Drew Hoben, Gonnella’s plant manager, rallied the Gonnella team after becoming familiar with “A Day of Caring” from working in the Lehigh Valley. “I’ve only been here for eight weeks as the plant manager. I figured it was a great team-building opportunity to get to know our peers,” Hoben said. “I was excited that when I sent the offer out there, we had so many people who wanted to participate.”

Throughout the day, some employees built framing around the property’s pipes and installed a drop ceiling to make the building more structurally sound. Others reupholstered massage tables as repurposed exam and reception tables. The rest of the Gonnella team sorted through all rooms, organizing supplies to be used in the facility or to be donated. At the end of the day, the future healthcare clinic was clean and ready for patients.

“Being part of this event further supports one of our corporate goals: to contribute our time, energy and resources to support the communities we serve,” said Gonnella’s vice president of manufacturing Kent Beernink. “We encourage our employees to volunteer together to get to know each other better and establish that family connection.”

The annual “A Day of Caring” kicked off Greater Hazleton’s United Way 2013 campaign, which raises funds for dozens of Hazle Township non-profit organizations such as the American Cancer Society and Helping Hands. The seven Gonnella employees made up a large portion of the fifteen total employees from six companies who worked in various United Way agencies during “A Day of Caring.”

“It’s an opportunity to give back to the community,” said Gonnella employee Michelle Gulden. “We’re all in a situation where we’re blessed. Some of us had needed support in the past, so it’s a way to give back.”

Founded in 1886, the Gonnella Baking Company celebrated its 125th anniversary in 2011.

FMI to Debut New Show Next Year FMI Connect is the new FMI show, designed to connect you with food retail peers, suppliers and experts from across the industry, and inspire the future of your business. Join them in Chicago next June to discover solutions to your greatest food retail challenges and to move the industry forward. Early registration is now open for the show.

Visit FMIConnect.net for more information.

Specialty Food Buyout

United Natural Foods has agreed to acquire Trudeau Foods from Arbor Investments for an undisclosed amount. Meanwhile, United Natural, which distributes natural and organic specialty food to more than 27,000 U.S. and Canadian supermarkets, plans to construct a distribution facility in Gilroy, Calif., with the potential of adding as many as 300 jobs. – Adapted from Yahoo

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The Great Food Chain Company

We Are The Caterer For All Caterers

Food Industry News® November 2013

Cary Miller Presents

People Selling the Industry

This month I am proud to be pictured with Jeff Mauro, winner of the seventh season of Food Network Star. Jeff has worked in the food industry since high school in various roles, including line cook, caterer and chef instructor. In his Food Network cooking show, Sandwich King, Jeff proves you can turn any meal into a sandwich and any sandwich into a delicious meal. Jeff routinely promotes Chicagoland restaurants, and for this we owe him a big thank you!

Chris and Margie Karabas and Warren Buckler are with Wilmette, IL based Rock House Coffee Co. The Rock House Coffee Roasting Company was started by three musicians with a love for music and coffee. They all shared the philosophy that great coffee, like great music, can’t be created by pushing buttons. It’s the human element that produces nuances that just can’t be recreated by technology. They roast hand blended coffee to order and ship it out within 48 hours to their wholesale customers across the US. The company also offers custom roasts and can provide thorough training on all things coffee. You can find their phone number in our directory under coffee roasters.

Outsource Your Food Prep To Us n We have 50,000 sq ft. equipment facility n If you are a caterer we can make your

dreams come true n We can cook & deliver all orders to

any destination n You will have No Rent, No Payroll,

No Utilities… No Hassle n Make your profits without the overhead n Our chefs can create any custom menu from lobster to

Longtime friends and foodies, Tim Vinci and Nick Iodice recently launched VINDICE Recipes Inc. a catering and wholesale food-production business. Their mission is to bring wholesome, great tasting food to the industry, which is why they have created 3 types of Italian Sausage, Italian Beef & Gravy, Salad Dressings, Marinades and Pizza Dough which is available fresh, in traditional and Gluten-Free varieties. Watch for these guys to come to the market with quality, flavor and service.

Jan Seymour is the owner of Jan’s Antiques in Chicago. Jan has a showroom that spans 18,000+ square feet of interesting artifacts, pictures, decorations, doors, windows and more. These items compliment almost any décor. She is in the process of moving her huge warehouse which is currently located at Racine and Fulton Streets in Chicago, so if you are in search of décor or furnishings to make your space more interesting, be sure to visit her gallery.

Kevin Schmitz is an expert in gourmet food product sourcing and supply. Kevin’s 15+ years’ experience in the specialty food and natural meats categories have enabled him to serve many of our region’s best known chefs, hotels and country clubs.

Kevin understands the value of follow up and service, which has enabled him to maintain and develop these relationships over the years. Kevin is with Chicago Game & Gourmet, a specialty food supplier based in Chicago.

hot dogs or any ethnic cuisine n You can use your energy to promote and build your business.

Leave all the work to us

We can produce your product for less because we have the facility and staff available n 40+ years successful foodservice track record n Licensed, inspected, Fully insured n Serving all of Chicagoland

Kerry Cocco is with LPS Corporation, a local supplier of meat cutting equipment, food processing equipment and other food handling equipment and supplies. Kerry works with professionals in the food industry to get them the repairs, supplies and equipment they need to be most efficient. With owner/operator Luigi Pintore at the helm, LPS Corp has combined old-world standards for customer service with modern equipment to become one of the fastest-growing purveyors of quality food processing equipment, supplies and service in the Chicagoland area. Since establishing LPS Corp. in 2005, Luigi has demonstrated his strong European work ethic, built upon thirty-five years of experience in selling and servicing food processing equipment throughout Europe and the United States.

Gary Maki is the founder and owner of Maki Repairs, a Chicago-based appliance repair service specializing in TAIJI Saki Warmers, Towel Warmers and Towel Coolers and is also an OEM distributor of repair and replacement parts. Maki Repairs is available to make service calls to local businesses to resolve the needs of repairing their towel or saki warmers.

They also offer yearly service contracts to guarantee the trouble-free operation of saki warmers.

Call Today: 224-456-4945 Fax 847-934-4473

The Great Food Chain Company thegreatfoodchain.com

Established, preferred vendor to many banquet halls, park districts, schools and civic organizations

November 33-40.indd 38

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Food Industry News® November 2013

TRAVEL With Valerie Miller DESTINATION: INSIGHT VACATIONS 2014/2015 USA & CANADA Around the world, people dream of visiting the United States and Canada.

From the golden shores of Hawaii to picturesque Quebec, from Dixieland Jazz in New Orleans to the country music capital of Nashville, North America has some of the most beautiful and mustsee destinations in the world. Insight Vacations is excited to announce their brand-new 2014-2015 USA & Canada brochure featuring 10 Gold Luxury and 14 Premium Escorted journeys exploring the USA & Canada, including Alaska & Hawaii.

The new inclusions for 2014 ensure guests enjoy even greater value from the many accommodation upgrades, the intrododuction of welcome dinners on all itineraries and complimentary Wi-Fi for available coaches and hotels. With departures starting in April 2014 and escorted journeys ranging from 7 to 22 days. Itineraries range from Insight’s luxury Hawaiian Dreams Gold Tour to the American Parks Trail and the majestic Jewels of Alaska.

“There are incredible travel experiences available in the United States,” says Marc Kazlauskas President of Insight Vacations. “The beauty, culture and cuisine of this country are so varied and unique that there is something fantastic for every traveler, no matter what their taste or interests, Insight Vacations pride itself on creating unforgettable memories, and now is a great time to book a tour with Early Payment Discounts available through November!”

With a fantastic variety of unique dining experiences, guests experience celebrated eateries and enjoy local cuisine.

Additionally, Insight Vacations is now hosting a full welcome dinner reception, allowing guests to forge long lasting friendships before embarking on their journey.

Insight guests enjoy the services of an experienced tour director and the assurance of staying in top selected hotels which are centrally or scenically located. Travel in style on Insight’s luxury coaches with more legroom so the journey is as enjoyable as the destination.

Insight Vacations has accumulated an international following by providing outstanding service and quality tour packages to the savvy traveler who seeks better accommodations, choices in dining, and smaller group sizes all while staying at the most desirable locations. For over 30 years, Insight Vacations has been the leader in premium escorted tours and cruises to Europe, the Eastern Mediterranean, Canada and the United States. For reservations and more info contact your travel agent or visit www.insightvacations.com

November 33-40.indd 39

Page 39

MANAGE YOUR KITCHEN FROM ANYWHERE 24/7 The new US Foods Mobile App allows you to run your kitchen on your time.

Run your Kitchen:

• Create, Review, Edit Orders • Search Product Catalog • Track Deliveries • Access and Share Invoices • Optimized for Spanish

Use innovative features: • Voice Search • Barcode Scanner • Nutritional Filters • Help Overlays

Learn more by scanning or search “US Foods” in your app store.

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Food Industry News® November 2013

Page 40

We Increase Your Sales and Build Brands FOOD INDUSTRY NEWS SINCE 1982

Our Ads, Editorial Support and Referrals Help Drive Sales.

Easy, Affordable, Effective Since 1982

Shifts in the Beer Industry Increasing Your Sales.indd 1

The beer industry reversed its downward trend of recent years to post both volume and dollar gains in 2012, but the momentum is slowing in 2013. The just-released 2013 BeerTAB (Trends in Adult Beverage) Report reveals that following a 1.3 percent decline in 2011, total beer volume increased 1.2 percent to 2.8 billion 2.25-gallon cases, and retail dollars rose 3.5 percent to $62.3 billion. The report demonstrates that as consumer preferences evolve, the beer market landscape is changing.

Other findings include: n Higher-priced categories grew as consumers sought more flavor and diverse styles. The pricier super-premium domestic, craft, imported beer and

Drive Your Sales With: n Monthly Print Ads n Post-it Ads On Our Cover n Digital Display Ads n Brochure Mailings n Buyers Guide Listings n Monthly Leads Reports n Internet Marketing n Social Media Support n Video Exposure n Editorial Support n Affordable Event Sponsorships Call Now To Promote Your Business! 847/699-3300

11/26/12 11:11 AM cases to cider categories together added 44.9 million the overall market. n Craft growth continues. Craft beer posted one of the largest percent gains of any beer category - 14.4 percent - and now accounts for 6.3 percent of total word of mouth.indd beer volume. Its upward trajectory is continuing in 2013. n Cider benefits from major supplier involvement.

Anheuser-Busch InBev, MillerCoors and Boston Beer Company each staked claims in the cider category in 2012, contributing to its significant growth. In 2013, the entry of Heineken USA as marketer of Strongbow, the introduction of Stella Artois Cidre by AnheuserBusch InBev and debut of Mike’s Hard Smashed Apple continues to fuel the category. n Consumer beer spending in bars and restaurants rose. After declining in 2011, beer volume in on-premise locations increased slightly in 2012, while sales grew 2.5 percent. n Advertising expenditures increased. Beer marketer spending in major media outlets grew 6.5 percent to $1.3 billion in 2012. Television accounted for more than two-thirds of total spending.

– Adapted from the BeerTAB (Trends in Adult Beverage) Report ; Technomic, Inc

Burgers With and Without Meat - Still on the Menu

While beef burgers remain most popular, interest in poultry, seafood-based and vegetarian options has increased over the past two years. According to Technomic’s Burger Consumer Trend Report, twenty-four percent of consumers say they’d visit LSRs more often for burgers if such proteins were offered.

Nearly as many seek gluten-free or vegetarian burgers. – Adapted from Technomic, Inc

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Aftermath: StarChefs.com International Chefs Congress

2

Adam Fleischman, owner of Umami Burger restaurants in Los Angeles and New York, explained how to make a duck burger and a lamb burger at this year’s StarChefs.com International Chefs Congress.

The event attracted about 3,000 people in the food, wine, spirits and restaurant-equipment industry.

The eighth annual meeting, where master cooks and bartenders exchange secrets and techniques, has become one of the largest culinary gatherings in the U.S. – Adapted from businessweek.com

Is your staff sabotaging your operation with bad or rude service?

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F

Food Industry News® November 2013

ACCOUNTANTS Baker Tilly.............................................................. 312‑729‑8100 SS&G..................................................................... 847‑824‑4006 ADVERTISING Food Industry News............................................... 847‑699‑3300 AIR CONDITIONING‑SYSTEMS CLEANING Olympia Maintenance............................................ 708‑344‑0344 AIR FILTERS‑SALES & SERVICE Averus.................................................................... 800‑393‑8287 Olympia Maintenance............................................ 708‑344‑0344 ANTIQUES & FURNISHINGS Jans Antiques........................................................ 312‑563‑0275 APPETIZERS PFG‑Fox River.................................... Page 09..... 630‑896‑1991 ARCHITECTS Joel Berman Architecture & Design.... Page 24..... 773‑275‑5968 Dacre & Youngquist LLC Architects....................... 312‑477‑0773 Dearborn Architects............................................... 312‑939‑3838 Sarfatty Associates.................................................847‑920‑1100 ASIAN FOOD PRODUCTS Kikkoman International.......................................... 630‑954‑1244 ASSOCIATIONS Illinois Restaurant Association............ Page 24..... 312‑787‑4000 ATM MACHINES Meirtran ATM....................................... Page 20..... 800‑382‑5737 Payment Alliance International.............................. 630‑368‑1833 ATTORNEYS Russel G Winick and Associates P C.................... 630‑548‑5800 AUCTIONEERS Bob King Auctions............................... Page 15..... 847‑458‑0500 AWARDS Classic Design Awards.......................................... 847‑470‑0855 AWNINGS & CANOPYS Chesterfield Awnings.......................... Page 12..... 312‑666‑0400 Undercover Outdoors............................................ 708‑478‑8890 AWNINGS ‑ SALES & SERVICE Thatcher Oaks Awnings......................................... 630‑833‑5700 BAKERS‑WHOLESALE Clydes Delicious Donuts..................... Page 08..... 630‑333‑4529 Gerhard’s European Desserts............ Page 07..... 847‑234‑0023 Gonnella Baking Co............................ Page 26..... 312‑733‑2020 IL Mulino di Valenzano Bakery............ Page 10..... 773‑934‑1625 JR Dessert Bakery................................................. 773‑465‑6733 La Parisien Bakery................................................. 773‑725‑3500 Red Hen Bread...................................................... 312‑433‑0436 BAKERY‑PRODUCTS Instantwhip Chicago........................... Page 10..... 800‑933‑2500 BANKS AND FINANCING PNC Bank........................................... Page 47..... 855‑762‑2361 BAR SPOTTING/LOUNGE REPORTS Petritis Group Inc IL Lic 117001002....................... 847‑705‑6619 BAR STOOLS Chicago Booth.................................... Page 12..... 773‑378‑8400 Waco Manufacturing.............................................. 312‑733‑0054 BAR SUPPLIES Ramar Supply Co............................... Page 20..... 708‑233‑0808 BATCH FREEZERS Kool Technologies.................................................. 630‑483‑2256 BLENDERS Blendtec................................................................. 800‑253‑6383 BOOTHS Chicago Booth.................................... Page 12..... 773‑378‑8400 BOOTHS‑UPHOLSTERERS Chicago Booth.................................... Page 12..... 773‑378‑8400 BOTTLED‑WATER Eagle Distributors Inc............................................. 773‑775‑5777 BREAD & ROLLS Gonnella Baking Co............................ Page 26..... 312‑733‑2020 IL Mulino di Valenzano Bakery............ Page 10..... 773‑934‑1625 Red Hen Bread...................................................... 312‑433‑0436 BUTTER‑CLARIFIED Danish Maid Butter Co........................ Page 09..... 773‑731‑8787 BUTTER‑PREPORTIONED‑WHIPPED Danish Maid Butter Co........................ Page 09..... 773‑731‑8787 CABLE TV‑SALES & INSTALLATION Prime Time Sports................................................. 847‑637‑3500 CASH & CARRY‑WHOLESALE GFS Marketplace................................................... 800‑968‑6525 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS............................ 847‑675‑6066 CATERING SERVICES The Great Food Chain........................ Page 38..... 224‑456‑4945 CATERING‑VEHICLES DCI Central (Hotshot)......................... Page 14..... 800‑468‑7478 CEILING CLEANING Skyline Building Services....................................... 312‑454‑4545

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DIRECTORY

CHAIR/BARSTOOL REPAIRS Restaurant Chair Repair..................... Page 20..... 630‑424‑0424 CHAIRS‑COMMERCIAL Chicago Booth.................................... Page 12..... 773‑378‑8400 John Manson & Associates.................................... 773‑278‑8280 Waco Manufacturing.............................................. 312‑733‑0054 CHARCOAL Apache Supply....................................................... 708‑409‑1040 Charcoal Supply Company.................................... 312‑642‑5538 CHEESE PFG‑Fox River.................................... Page 09..... 630‑896‑1991 New Dairy.............................................................. 312‑421‑1234 CHEESECAKES Eli’s Cheesecakes............................... Page 29..... 773‑736‑3417 CHICKEN TENDERS Love Me Tenders, LLC.........................Page 11..... 773‑502‑8000 CHICKEN‑PROGRAMS FSI/Foodservice Solutions..................................... 847‑719‑6088 CHILI Captain Ken’s Foods........................... Page 13......800‑510‑3811 CIGARS Pacific Cigar Company....................... Page 23......630‑972‑1189 CLASSIFIED ADVERTISING Food Industry News............................................... 847‑699‑3300 CLEANING PRODUCTS SuperClean............................................................ 847‑361‑0289 CLEANING SERVICES Skyline Building Services....................................... 312‑454‑4545 COCKTAIL BLENDERS Blendtec................................................................. 800‑253‑6383 COFFEE & TEA Chicago Coffees & Teas........................................ 773‑252‑7000 Java Breeze Coffee & Tea..................................... 773‑235‑9356 Stewart’s Coffee & Tea.......................................... 773‑489‑2500 COFFEE HOUSE PRODUCTS Chicago Coffees & Teas........................................ 773‑252‑7000 COFFEE ROASTERS Emerald House Coffee Roastery........ Page 13..... 630‑506‑2540 Big Shoulders Coffee Company............................. 312‑810‑3046 Rock House Coffee Roasting Co........................... 312‑350‑6190 COFFEE‑GOURMET & SPECIALTY Chicago Coffees & Teas........................................ 773‑252‑7000 COLD STORAGE Perishable Distribution Solutions........................... 888‑491‑1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products............................................. 800‑767‑5352 CONSULTING & DESIGN A D E Foodservice Equipment................................630‑628‑0811 CORNED BEEF‑FRESH Papa Charlie’s..................................... Page 23.... 877‑522‑PAPA Vienna Beef........................................................... 773‑278‑7800 CREDIT CARD PROCESSOR Payment Alliance International.............................. 630‑368‑1833 CROISSANTS La Parisien Bakery................................................. 773‑725‑3500 DAIRY‑DISTRIBUTOR Lipari Foods........................................................... 586‑447‑3500 DAIRY‑PRODUCTS Instantwhip Chicago........................... Page 10..... 800‑933‑2500 PFG‑Fox River.................................... Page 09..... 630‑896‑1991 New Dairy.............................................................. 312‑421‑1234 DELI‑PRODUCTS Lipari Foods........................................................... 586‑447‑3500 DELIVERY‑VEHICLES DCI Central (Hotshot)......................... Page 14..... 800‑468‑7478 DESSERTS Algelato................................................Page 11..... 847‑455‑5355 Eli’s Cheesecakes............................... Page 29..... 773‑736‑3417 Gerhard’s European Desserts............ Page 07..... 847‑234‑0023 PFG‑Fox River.................................... Page 09..... 630‑896‑1991 New Dairy.............................................................. 312‑421‑1234 DIRECTV Prime Time Sports................................................. 847‑637‑3500 DISHWASHER‑LEASING & RENTAL Cintas Facility Services....................... Page 24..... 630‑543‑3666 DISHWASHING MACHINES/COMMERCIAL & REPAIR Cintas Facility Services....................... Page 24..... 630‑543‑3666 DISWASHING COMPOUND, DETERGENTS & SOAPS Cintas Facility Services....................... Page 24..... 630‑543‑3666 DONUTS Clydes Delicious Donuts..................... Page 08..... 630‑333‑4529 DUCT CLEANING Airways Systems................................................... 630‑595‑4242 Averus.................................................................... 800‑393‑8287 Olympia Maintenance............................................ 708‑344‑0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical........... Page 18..... 847‑381‑0448

ETHNIC FOODS Kikkoman International.......................................... 630‑954‑1244 EVENTS Promark International Distributors......................... 630‑876‑3855 FANS‑VENTILATING & EXHAUST AWR Welding...................................... Page 17..... 773‑491‑5353 FAUCETS Faucet Shoppe The............................ Page 04..... 773‑478‑3890 FILTERS‑EXHAUST SYSTEMS Averus.................................................................... 800‑393‑8287 Olympia Maintenance............................................ 708‑344‑0344 FIRE SUPRESSION SYSTEMS Averus.................................................................... 800‑393‑8287 FIRE‑EXTINGUISHERS Averus.................................................................... 800‑393‑8287 Henrichsen Fire & Safety Equip............................. 800‑373‑9714 FIREWOOD Apache Supply....................................................... 708‑409‑1040 FIRST AID‑EQUIPMENT & SUPPLIES Affirmed Medical Service....................................... 847‑322‑9185 FLOOR CLEANING‑REFINISH & REPAIR Sexton Complete Care...........................................800‑827‑1126 FLOORS‑SALES & INSTALLATION Mr Floor Companies........................... Page 31..... 847‑674‑7500 FOOD BROKERS Sip & Company...................................................... 708‑452‑8828 FOOD DISTRIBUTORS Devanco Foods................................... Page 08..... 847‑228‑7070 Grecian Delight Foods........................ Page 04..... 847‑364‑1010 PFG‑Fox River.................................... Page 09..... 630‑896‑1991 Sotiros Foods...................................... Page 25..... 708‑371‑0002 Tec Foods Inc..................................... Page 25..... 773‑638‑5310 US Foods............................................ Page 39..... 800‑942‑9470 Anichini Brothers.................................................... 312‑644‑8004 GFS Food Service Distribution.............................. 800‑968‑6515 Lipari Foods........................................................... 586‑447‑3500 FOOD EQUIPMENT Bob King Auctions............................... Page 15..... 847‑458‑0500 Gold Medal Products............................................. 800‑767‑5352 FOOD PROCESSING EQUIPMENT LPS Corp............................................ Page 08..... 847‑451‑2222 FOOD PRODUCTS Grecian Delight Foods........................ Page 04..... 847‑364‑1010 Love Me Tenders, LLC.........................Page 11..... 773‑502‑8000 Tec Foods Inc..................................... Page 25..... 773‑638‑5310 GFS Marketplace................................................... 800‑968‑6525 Soupbase.com....................................................... 216‑381‑9916 FOOD PRODUCTS‑PREPARED Captain Ken’s Foods........................... Page 13......800‑510‑3811 FOOD SAFETY TRAINING Food Industry Training........................................... 630‑690‑3818 FOODSERVICE EQUIPMENT‑REPAIR CSI ‑ Coker Service Inc......................................... 888‑908‑5600 Cobblestone Ovens............................................... 847‑635‑0172 FOODSERVICE‑ LAYOUT & DESIGN A D E Foodservice Equipment................................630‑628‑0811 Losurdo Inc............................................................ 630‑833‑2828 FOODSERVICE‑EQUIPMENT March Quality Used & New Equip...... Page 15..... 800‑210‑5895 Thunderbird Food Machinery.............. Page 13..... 866‑451‑1668 Zepole Restaurant Supply.................. Page 07..... 630‑783‑1239 Losurdo Inc............................................................ 630‑833‑2828 FOODSERVICE‑EQUIPMENT PARTS CSI ‑ Coker Service Inc......................................... 888‑908‑5600 Cobblestone Ovens............................................... 847‑635‑0172 FOODSERVICE‑SUPPLIES PFG‑Fox River.................................... Page 09..... 630‑896‑1991 Ramar Supply Co............................... Page 20..... 708‑233‑0808 GFS Marketplace................................................... 800‑968‑6525 FREEZERS‑ALL TYPES Custom Cooler & Freezer................... Page 06..... 630‑879‑3131 FRYERS FSI/Foodservice Solutions..................................... 847‑719‑6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware............................. 708‑641‑7007 Just Gaskets And Hardware.................................. 708‑758‑1289 GELATO Algelato................................................Page 11..... 847‑455‑5355 Palazzolo’s Gourmet Ice Cream......... Page 10..... 269‑561‑2000 New Dairy.............................................................. 312‑421‑1234 GELATO EQUIPMENT & SUPPLIES Kool Technologies.................................................. 630‑483‑2256 GIARDINERA V Formusa Company............................................. 312‑421‑0485 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical........... Page 18..... 847‑381‑0448

Page 41

GOURMET‑FOOD PRODUCTS PFG‑Fox River.................................... Page 09..... 630‑896‑1991 Chicago Importing Company................................. 800‑828‑7983 New Dairy.............................................................. 312‑421‑1234 Toohill Beef Farm................................................... 309‑261‑3602 GREASE EXHAUST HOOD CLEANING Sta‑Kleen............................................................... 847‑352‑9191 GREASE REMOVAL SERVICE Mahoney Environmental..................... Page 36..... 800‑892‑9392 Hopkins Grease Company..................................... 877‑404‑7327 Kaluzny Bros Inc.................................................... 815‑744‑1453 GREASE TRAP PUMPING SERVICE Mahoney Environmental..................... Page 36..... 800‑892‑9392 Tierra Environmental........................... Page 25..... 888‑551‑1998 Hopkins Grease Company..................................... 877‑404‑7327 Kaluzny Bros Inc.................................................... 815‑744‑1453 GREASE‑EXHAUST CLEANING Airways Systems................................................... 630‑595‑4242 Averus.................................................................... 800‑393‑8287 Enviromatic Corporation of America...................... 847‑729‑8000 Olympia Maintenance............................................ 708‑344‑0344 GREASE‑FILTERS/SALES & SERVICE Sta‑Kleen............................................................... 847‑352‑9191 GREEK YOGURT Grecian Delight Foods........................ Page 04..... 847‑364‑1010 GYROS Devanco Foods................................... Page 08..... 847‑228‑7070 Grecian Delight Foods........................ Page 04..... 847‑364‑1010 HAMBURGER PATTY MANUFACTURER Devanco Foods................................... Page 08..... 847‑228‑7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical........... Page 18..... 847‑381‑0448 HOOD & DUCT SYSTEMS AWR Welding...................................... Page 17..... 773‑491‑5353 HOOD & EXHAUST‑CLEANING Airways Systems................................................... 630‑595‑4242 Averus.................................................................... 800‑393‑8287 Enviromatic Corporation of America...................... 847‑729‑8000 Olympia Maintenance............................................ 708‑344‑0344 HOOD & EXHAUST‑SYSTEMS Belvin/J&F Sheet Metal Co.................................... 312‑666‑5222 HOOD SYSTEMS‑FIRE Hoods Chicago................................... Page 04..... 773‑552‑9200 Averus.................................................................... 800‑393‑8287 Henrichsen Fire & Safety Equip............................. 800‑373‑9714 HOT DOGS Crawford Sausage................................................. 773‑277‑3095 Red Hot Chicago................................................... 800‑249‑5226 Vienna Beef........................................................... 773‑278‑7800 ICE COMPANIES Tinley Ice Company............................................... 708‑532‑8777 ICE CREAM Algelato................................................Page 11..... 847‑455‑5355 Homer’s Gourmet Ice Cream.............. Page 03..... 847‑251‑0477 Instantwhip Chicago........................... Page 10..... 800‑933‑2500 New Dairy.............................................................. 312‑421‑1234 ICE CREAM‑EQUIPMENT & SUPPLY Kool Technologies.................................................. 630‑483‑2256 ICE MACHINES SALES & LEASING LPS Corp............................................ Page 08..... 847‑451‑2222 Grove Ice Machines............................................... 630‑969‑5199 ICE MACHINES‑SALES‑RENTAL OR LEASING Empire Cooler Service........................................... 312‑733‑3900 ICE‑MAKING EQUIPMENT/REPAIR & SERVICE Grove Ice Machines............................................... 630‑969‑5199 ICE‑SCULPTURE AAA Nadeau’s Ice Sculptures................................ 708‑366‑3333 INSURANCE Heil & Kay Insurance Agency............. Page 28..... 847‑259‑1421 Northern Illinois Insurance.................. Page 48..... 815‑226‑9353 Oxford Life Insurance......................... Page 37..... 630‑590‑6150 Professional Consultants Inc.............. Page 32..... 630‑369‑0013 Caro Insurance Services....................................... 708‑745‑5031 Concklin Insurance Agency................................... 630‑268‑1600 Farmers Insurance‑Sandra Cavoto....................... 773‑586‑4500 ISU‑WM Schwartz & Co........................................ 847‑996‑0002 Northwest Insurance Services............................... 888‑366‑3467 Society Insurance.................................................. 888‑576‑2438 The Horton Group.................................................. 312‑917‑8610 INSURANCE SERVICES Northern Illinois Insurance.................. Page 48..... 815‑226‑9353 R W Troxell & Company..................... Page 21..... 312‑948‑5228 Farmers Insurance‑Mark Holihan.......................... 847‑823‑6800 INTERIOR DECORATORS & DESIGNERS Sarfatty Associates.................................................847‑920‑1100 ITALIAN BEEF Devanco Foods................................... Page 08..... 847‑228‑7070

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Food Industry News® November 2013

Page 42 Papa Charlie’s..................................... Page 23.... 877‑522‑PAPA Serrelli’s Foods................................... Page 19....877‑385‑BEEF Red Hot Chicago................................................... 800‑249‑5226 ITALIAN SAUSAGE Devanco Foods................................... Page 08..... 847‑228‑7070 Papa Charlie’s..................................... Page 23.... 877‑522‑PAPA Anichini Brothers.................................................... 312‑644‑8004 JANITOR‑SUPPLIES Ramar Supply Co............................... Page 20..... 708‑233‑0808 JAPANESE‑FOOD PRODUCTS Kikkoman International.......................................... 630‑954‑1244 JUICERS‑FRUIT & VEGETABLES Berkel Midwest...................................................... 800‑921‑9151 KITCHEN‑DESIGNERS Sarfatty Associates.................................................847‑920‑1100 KITCHEN‑EXHAUST SYSTEMS/CLEANING Averus.................................................................... 800‑393‑8287 Enviromatic Corporation of America...................... 847‑729‑8000 Olympia Maintenance............................................ 708‑344‑0344 KNIFE‑SHARPENING SERVICE Cozzini Inc............................................................. 888‑846‑7785 Maestranzi Brothers............................................... 708‑867‑7323 KNIVES‑FOOD PREP Mercer Cutlery....................................................... 773‑844‑7256 LAWYER Law Office of Biagio Bucaro.................................. 847‑619‑7450 Russel G Winick and Associates P C.................... 630‑548‑5800 LIFE INSURANCE Oxford Life Insurance......................... Page 37..... 630‑590‑6150 LINEN SUPPLY & RENTAL SERVICE Ajax Linen & Uniform............................................. 800‑244‑4000 Cosmopolitan Textile.............................................. 773‑254‑6100 De Normandie Linen.............................................. 773‑731‑8010 Mickey’s Linen........................................................773‑545‑7211 Valley Linen Supply................................................ 630‑897‑4474 LIQUOR DISTRIBUTORS BC Merchants..................................... Page 03..... 312‑929‑8840 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance.................. Page 48..... 815‑226‑9353 LIQUOR‑WHOLESALE Peerless Liquors.................................................... 773‑378‑3908 LOBSTERS Maine Lobster Exchange.................... Page 17..... 708‑253‑7728 LOGISTICS COMPANIES Perishable Distribution Solutions........................... 888‑491‑1641 MEAT WHOLESALE‑RANCHERS Toohill Beef Farm................................................... 309‑261‑3602 MEAT‑PROCESSING EQUIPMENT LPS Corp............................................ Page 08..... 847‑451‑2222 Berkel Midwest...................................................... 800‑921‑9151 MEAT‑SMOKED Nueske Applewood Smoked Meats....................... 800‑382‑2266 MEAT‑WHOLESALE Devanco Foods................................... Page 08..... 847‑228‑7070 Allen Brothers Meats............................................. 773‑890‑5100 Anichini Brothers.................................................... 312‑644‑8004 Buedel Fine Meats & Provisions............................ 708‑496‑3500 MEATS PFG‑Fox River.................................... Page 09..... 630‑896‑1991 MEATS‑ORGANIC Blackwing Quality Meats..................... Page 06..... 847‑838‑4888 MEDICAL SUPPLIES Affirmed Medical Service....................................... 847‑322‑9185 MENU BOARDS Impact Menu Systems........................ Page 19..... 800‑321‑8105 MENUS‑CUSTOM PRINTED Menu’s To Go......................................................... 630‑483‑0848 MILK Instantwhip Chicago........................... Page 10..... 800‑933‑2500 New Dairy.............................................................. 312‑421‑1234 MOBILE REFRIGERATION Gateway Industrial Power...................................... 708‑563‑7090 MODELS‑TRADE SHOWS Enve Models.......................................................... 312‑929‑2791 MYSTERY‑SHOPPING/HOSPITALITY&GROCERY Petritis Group Inc IL Lic 117001002....................... 847‑705‑6619 NACHO‑EQUIPMENT & SUPPLIES Gold Medal Products............................................. 800‑767‑5352 NAME‑PLATES & TAGS Classic Design Awards.......................................... 847‑470‑0855 OIL & SHORTENING Columbus Vegetable Oils................... Page 02..... 773‑265‑6500 OIL RECOVERY & RECYCLING Northern Light Energy............................................ 708‑695‑5042 OILS & FATS‑COOKING Columbus Vegetable Oils................... Page 02..... 773‑265‑6500

November 41‑48.indd 42

OILS & VINEGAR Pastorelli Foods.................................. Page 22..800‑SOS‑AUCY OILS‑COOKING/BULK Columbus Vegetable Oils................... Page 02..... 773‑265‑6500 OLIVE OILS Columbus Vegetable Oils................... Page 02..... 773‑265‑6500 ORGANIC FOODS Pastorelli Foods.................................. Page 22..800‑SOS‑AUCY OUTDOOR FURNITURE John Manson & Associates.................................... 773‑278‑8280 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical........... Page 18..... 847‑381‑0448 OVENS‑SALES & SERVICE Cobblestone Ovens............................................... 847‑635‑0172 PAINTING & HANDYMAN SERVICES Schubert Painting.................................................. 847‑606‑9660 PANCAKE‑BATTER & MIX Tec Foods Inc..................................... Page 25..... 773‑638‑5310 Gust John Foods & Products Corp........................ 630‑879‑8700 PAPER‑PRODUCTS Ramar Supply Co............................... Page 20..... 708‑233‑0808 PARTY‑FAVORS & SUPPLIES Ramar Supply Co............................... Page 20..... 708‑233‑0808 PASTA‑FRESH AND FROZEN Pastafresh Home Made Pasta............................... 773‑745‑5888 PASTRIES‑WHOLESALE Gerhard’s European Desserts............ Page 07..... 847‑234‑0023 PASTRY INGREDIENTS Sotiros Foods...................................... Page 25..... 708‑371‑0002 PATTY MACHINES/FOOD FORMERS Berkel Midwest...................................................... 800‑921‑9151 PEST CONTROL/PEST ELIMINATION Mc Cloud Services................................................. 800‑332‑7805 Presto X Pest Control............................................ 888‑627‑5772 PICKLES & RELISH Vienna Beef........................................................... 773‑278‑7800 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers.................................................... 312‑644‑8004 PLAQUES Classic Design Awards.......................................... 847‑470‑0855 PLUMBING SUPPLIES Faucet Shoppe The............................ Page 04..... 773‑478‑3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS............................ 847‑675‑6066 POINT OF SALE SYSTEMS Resource Point of Sale....................... Page 05..... 773‑252‑5500 United Video Systems......................... Page 18..... 708‑780‑1200 HotSauce Technologies......................................... 312‑623‑6007 Merchants Solutions.............................................. 708‑449‑6650 Retail Control Solutions......................................... 630‑521‑9900 Schmaus Cash Register & POS............................ 847‑675‑6066 SilverWare POS..................................................... 888‑510‑5102 POPCORN‑EQUIPMENT & SUPPLIES Gold Medal Products............................................. 800‑767‑5352 PRESSURE WASHING Mahoney Environmental..................... Page 36..... 800‑892‑9392 Olympia Maintenance............................................ 708‑344‑0344 PRINTERS Menu’s To Go......................................................... 630‑483‑0848 PRODUCE DISTRIBUTORS PFG‑Fox River.................................... Page 09..... 630‑896‑1991 Premier Produce.................................................... 847‑678‑0780 PUBLISHING Food Industry News............................................... 847‑699‑3300 RE‑UPHOLSTERY Chicago Booth.................................... Page 12..... 773‑378‑8400 REFRIGERATION EQUIP SERVICE & REPAIR Emerald Restaurant Service............... Page 16..... 847‑489‑4230 Mackay Heating & Mechanical........... Page 18..... 847‑381‑0448 Accu‑Tech.............................................................. 847‑658‑8440 CSI ‑ Coker Service Inc......................................... 888‑908‑5600 REFRIGERATION‑EQUIP/COMMERCIAL Custom Cooler & Freezer................... Page 06..... 630‑879‑3131 REFRIGERATION‑UNITS/TRUCKS Gateway Industrial Power...................................... 708‑563‑7090 RENDERER‑RECYCLING Mahoney Environmental..................... Page 36..... 800‑892‑9392 RESTAURANT CONSULTANTS Restaurant Business Solutions........... Page 05..... 630‑585‑6650 RESTAURANT EQUIPMENT FSI/Foodservice Solutions..................................... 847‑719‑6088 Losurdo Inc............................................................ 630‑833‑2828 RESTAURANT EQUIPMENT & SUPPLIES C & R Restaurant Service................... Page 17..... 312‑850‑1818 Custom Cooler & Freezer................... Page 06..... 630‑879‑3131 Ramar Supply Co............................... Page 20..... 708‑233‑0808 Trimark Marlinn................................... Page 26..... 708‑496‑1700 Zepole Restaurant Supply.................. Page 07..... 630‑783‑1239 Berkel Midwest...................................................... 800‑921‑9151

Gatorchef.com....................................................... 888‑944‑2867 Mercer Cutlery....................................................... 773‑844‑7256 Olympic Store Fixtures.......................................... 773‑585‑3755 RESTAURANT EQUIPMENT REPAIR SERVICE Emerald Restaurant Service............... Page 16..... 847‑489‑4230 Mackay Heating & Mechanical........... Page 18..... 847‑381‑0448 Accu‑Tech.............................................................. 847‑658‑8440 Berkel Midwest...................................................... 800‑921‑9151 CSI ‑ Coker Service Inc......................................... 888‑908‑5600 Cobblestone Ovens............................................... 847‑635‑0172 Hobart Corporation................................................ 847‑631‑0070 RESTAURANT EQUIPMENT‑NEW & USED Bob King Auctions............................... Page 15..... 847‑458‑0500 Cintas Facility Services....................... Page 24..... 630‑543‑3666 March Quality Used & New Equip...... Page 15..... 800‑210‑5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives.............................708‑361‑1150 Kudan Group Inc.................................................... 312‑575‑0480 Nick Dibrizzi/Coldwell Banker................................ 708‑562‑9328 Pontarelli & Company............................................ 847‑778‑3571 RESTAURANT‑DESIGNERS A D E Foodservice Equipment................................630‑628‑0811 Losurdo Inc............................................................ 630‑833‑2828 RESTAURANTS La Scarola Restaurant........................ Page 18..... 312‑243‑1740 RETAIL PRODUCT DISTRIBUTOR Lipari Foods........................................................... 586‑447‑3500 SALAD‑DRESSINGS & OILS Columbus Vegetable Oils................... Page 02..... 773‑265‑6500 Tec Foods Inc..................................... Page 25..... 773‑638‑5310 SALT‑DE‑ICING Apache Supply....................................................... 708‑409‑1040 SANITATION TRAINING Illinois Restaurant Association............ Page 24..... 312‑787‑4000 SATELLITE TV SYSTEMS Prime Time Sports................................................. 847‑637‑3500 SAUSAGE Anichini Brothers.................................................... 312‑644‑8004 Crawford Sausage................................................. 773‑277‑3095 Red Hot Chicago................................................... 800‑249‑5226 Vienna Beef........................................................... 773‑278‑7800 SAUSAGE MAKING EQUIPMENT LPS Corp............................................ Page 08..... 847‑451‑2222 SAUSAGE PRODUCTS Rose Packing......................................................... 800‑323‑7363 SCALES Berkel Midwest...................................................... 800‑921‑9151 SEAFOOD‑WHOLESALE Maine Lobster Exchange.................... Page 17..... 708‑253‑7728 SEATING Waco Manufacturing.............................................. 312‑733‑0054 SEWER(MAINT)‑RODDING & JETTING Tierra Environmental........................... Page 25..... 888‑551‑1998 SHEET METAL FABRICATION C & R Restaurant Service................... Page 17..... 312‑850‑1818 SHIPPING SERVICES Perishable Distribution Solutions........................... 888‑491‑1641 SHORTENING Columbus Vegetable Oils................... Page 02..... 773‑265‑6500 SIGNAGE‑INDOOR & OUTDOOR American Graphics............................. Page 04..... 888‑774‑6270 SIGNS Classic Design Awards.......................................... 847‑470‑0855 SILVERWARE & DINNERWARE John Manson & Associates.................................... 773‑278‑8280 SLICERS‑SALES & SERVICE Berkel Midwest...................................................... 800‑921‑9151 Maestranzi Brothers............................................... 708‑867‑7323 SMOOTHIE MACHINES Blendtec................................................................. 800‑253‑6383 SOAPS & DETERGENTS Cintas Facility Services....................... Page 24..... 630‑543‑3666 SOCIAL MEDIA CONSULTANTS Kurman Communications...................................... 312‑651‑9000 SOFT SERVE‑ICE CREAM/EQUIP & SUPPLIES Kool Technologies.................................................. 630‑483‑2256 Taylor Freezers and Equipment............................. 888‑942‑0777 SOUP BASES Soupbase.com....................................................... 216‑381‑9916 SOUPS Vienna Beef........................................................... 773‑278‑7800 SPICE BLENDS Famar Flavors........................................................ 708‑926‑2951 STAINLESS STEEL EQUIPMENT & REPAIR C & R Restaurant Service................... Page 17..... 312‑850‑1818 STEAKS‑LOCALLY FARM RAISED Toohill Beef Farm................................................... 309‑261‑3602 STEAM CLEANING Mahoney Environmental..................... Page 36..... 800‑892‑9392

Olympia Maintenance............................................ 708‑344‑0344 Skyline Building Services....................................... 312‑454‑4545 SUPERMARKET‑ EQUIPMENT/ NEW & USED Berkel Midwest...................................................... 800‑921‑9151 SYRUP‑PANCAKE & WAFFLE Gust John Foods & Products Corp........................ 630‑879‑8700 SYRUP‑SUGAR FREE Gust John Foods & Products Corp........................ 630‑879‑8700 T‑SHIRTS‑CUSTOM PRINTED DLS Custom Embroidery....................................... 847‑593‑5957 TABLE TOP REFINISHING/REPAIR Restaurant Chair Repair..................... Page 20..... 630‑424‑0424 TABLES‑ALL TYPES Chicago Booth.................................... Page 12..... 773‑378‑8400 John Manson & Associates.................................... 773‑278‑8280 Waco Manufacturing.............................................. 312‑733‑0054 TAMALES Supreme Frozen Products..................................... 773‑622‑3777 TERMINAL OPERATORS (GAMING) Illinois Video Slot Mgmt (IVSM)............................. 847‑612‑8781 TOFU PRODUCTS‑ALL TYPES Phoenix Tofu.......................................................... 773‑784‑2503 TOMATO PRODUCTS Pastorelli Foods.................................. Page 22..800‑SOS‑AUCY TRADE PUBLICATIONS Food Industry News............................................... 847‑699‑3300 TRUCK GRAPHICS American Graphics............................. Page 04..... 888‑774‑6270 TRUCK‑REFRIGERATED DCI Central (Hotshot)......................... Page 14..... 800‑468‑7478 TRUCK‑SALES & SERVICE DCI Central (Hotshot)......................... Page 14..... 800‑468‑7478 TRUCK‑SALES NEW & USED D & S Truck Center............................. Page 12..... 708‑352‑5551 TUMBLERS‑PLASTIC‑CUSTOM PRINTING Impact Menu Systems........................ Page 19..... 800‑321‑8105 TV SALES, SERVICE & INSTALLATION Prime Time Sports................................................. 847‑637‑3500 UNIFORMS‑ALL TYPES Ajax Linen & Uniform............................................. 800‑244‑4000 Valley Linen Supply................................................ 630‑897‑4474 VENTILATING‑SYTEMS CLEANING Airways Systems................................................... 630‑595‑4242 Averus.................................................................... 800‑393‑8287 Olympia Maintenance............................................ 708‑344‑0344 VIDEO GAMING TERMINALS Illinois Video Slot Mgmt (IVSM)............................. 847‑612‑8781 VIDEO SURVEILLANCE SYSTEMS United Video Systems......................... Page 18..... 708‑780‑1200 WALK‑IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical........... Page 18..... 847‑381‑0448 WALK‑IN COOLERS AND FREEZERS Custom Cooler & Freezer................... Page 06..... 630‑879‑3131 WATER‑BOTTLED Eagle Distributors Inc............................................. 773‑775‑5777 WEBSITE DESIGN Americaneagle.com............................................... 847‑699‑0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication......... Page 18..... 630‑930‑9516 WHIPPED CREAM Instantwhip Chicago........................... Page 10..... 800‑933‑2500 WILD GAME Blackwing Quality Meats..................... Page 06..... 847‑838‑4888 WINERIES Promark International Distributors......................... 630‑876‑3855 WORKERS COMP INSURANCE Northern Illinois Insurance.................. Page 48..... 815‑226‑9353 Farmers Insurance‑Mark Holihan.......................... 847‑823‑6800 ISU‑WM Schwartz & Co........................................ 847‑996‑0002 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies.................................................. 630‑483‑2256

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Food Industry News® November 2013

Page 43

For Sale by owner!

Turn-Key Banquet Facility/Restaurant Small investment, high earning potential!

Northern McHenry County.

Includes real estate, building, business. Newly remodeled.

POSSIBLE USE AS CHURCH, REC CENTER, STORAGE FACILITY, ETC. ENDLESS POSSIBILITIES! Seats 160. Parks 100+ cars.

Fully equipped 1,200 sq. ft. kitchen. Liquor license.

8,000 sq. ft. + building.

250 ft. of street frontage. Owner Retiring.

owner financing available! priced to sell!!

BUYERS !

AM E R D

$139,000!!!

CALL! 815-219-3801 November 41‑48.indd 43

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Food Industry News® November 2013

Page 44

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

MEMBER: CRBA

Email—nick.dibrizzi@cbexchange.com

Only From

Nick Di Brizzi 888-317-7721

NATIONAL TENANT LOCATION Turn-Key, free standing restaurant w/ drive-thru Chicago Midway Area. Maywood-Loyola University Area - Joliet. Chicago North.

Hard corner stoplight intersection.

CHICAGO - BELMONT CRAGIN AREA Former Anastazia Restaurant-BarBanquet-Closed Polish American Restaurant 5221-23 W. Diversey Avenue Lot 50x125 or 6,318 SF/Building: 4,318 SF For Real Estate: $309,000

CHICAGOLAND AREA American Style Pancake House Breakfast/ Lunch Concept, Part of a national chain $20,000 per week verifiable Highly Confidential WESTERN SUBURBS Hard corner stoplight intersection Turn-key, free standing-fast food drive-in 2,132 SF bldg.

Plus free standing 1,000 SF family home Lot 13,016 SF parks 25.

For Real Estate $525,000; For Lease: $16 NNN

NEW! CHICAGO - TAYLOR STREET Come & join famous Taylor Street corridor Home of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4.

Everything new and shiny, must see to appreciate. Available real estate $359,000

WEST SUBURBS - BERWYN Former Tavern-Banquet-Closed 3243 S Harlem Avenue across from Riverside, next to famous Pierce Banquets 4,750 SF building For Real Estate: $199,500

lincoln park Fast food 1,500 SF Turn-key Sheffield & Clybourn VILLA PARK ON ST. CHARLES ROAD Free standing 1,663 SF fast food bldg.

Diner, drive-in on 10,000 SF lot Seats 60; parks 25 Completely remodeled in 2010 For Real Estate, Fixtures & Equipment $369,500. Also avail. for lease $16/SF NNN

WEST SUBURBS - BROOKFIELD Former Villa Maria-Closed 9237 W. Ogden Avenue East of I-294; corner, free standing 5,000 SF bldg., plus full basement on 22,000 SF lot $695,000 with 10% down NEW! PIZZA!!! PIZZA!!! PIZZA!!!

Real $$$ Maker.

Very well established Lisle– very good cash flow Rosemont– excellent cash flow, low rent Roselle– drive-thru

NEW! FAST FOOD RESTAURANT On Sheridan Road One block from the beach Turn key 1,000 SF plus another 1,000 SF lower level Southeast Suburbs Turn key free standing with drive-thru 2,150 SF restaurant with drive-thru Seats 75, plus 35 in outdoor patio 18,750 SF lot, parking for 40 cars 50’s style restaurant, looks like a Johnny Rockets motif.

Must see to appreciate.

Possible seller financing with 30% down.

NORTHBROOK Fast Food Eatery Established for 20 years Turn-key 2,380 SF, seats 60 Hot Location!

Elgin - NW Suburbs For Lease - National Tenant Location Free standing fast food restaurant, turn-key with drive-thru.

2,732 SF building on 18,738 SF lot LOMBARD Steakhouse, Real $$$$ Maker; Verifiable 7,000 SF free standing building on (3) acres.

Available real estate & business, business only or for lease only.

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

FOR SALE Italian Ristorante

• Well Established Restaurant • Busy Carry Out and Dine In • Next to Lincoln Way High School • Lunch and Dinner Service • 1400 sq. ft. Interior Space • Additional 2500 sq. ft. Available • Seating for 36 Inside • Patio Seating for 78 • Fully equipped (negotiable) • Convenient Parking • Approved for Full Liquor License • Expanding to Larger Location - Must Sell

9645 LINCOLNWAY LANE, FRANKFORT, IL To arrange a private viewing please contact: Abby Vazquez (708) 712-6032

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 Peter J. Poulopoulos, MBA Licensed Illinois & Indiana Real Estate Broker

Visit us at www.realpoul.com

GREAT BUSINESS OPPORTUNITIES

Merrillville, IN

BANQUETS-FINE DINING-CATERING - Property and Business - Don’t Miss it!

Elk Grove Village, IL

BREAKFAST LUNCH only - 6 Days Only; Excellent Potential

$1,095,000

Wilmette, IL

BREAKFAST LUNCH Only - Great following; Ideal for Family or 1st time buyer

Chicago, IL

COMMERCIAL - Free Standing Store - Zoned B1-2

Burbank, IL

COMMERCIAL - Offices and 3 Apartments - Sit Back and Relax - Just Collect Rent $425,000

Chicago, IL

COMMERCIAL -5-Store Strip; Includes Fast Food Restaurant Business

Chicago, IL

FAST FOOD - Corner - About $1,400/Day - Another Giveaway!

$129,000

Romeoville, IL

FAST FOOD - Free Standing - Great Business and Profits

$225,000

Chicago, IL

FAST FOOD - Free Standing - Long Established

$150,000

Chicago, IL

FAST FOOD - New Fixtures and Equipment - Small but Great!

Chicago, IL

FAST FOOD - Opportunity - $950/Day - Priced Right!

Aurora, IL

FAST FOOD - Over $3,000/Day - Strictly for Qualified People Only

$445,000

Arlington Heights, IL

FRUIT MARKET - Long Established and Profitable - Partnership Challenges

$895,000

Hillside, IL

PIZZA-ITALIAN RESTAURANT - Incredible Deal! - “State of The Art” FFE

$135,000

Algonquin, IL

PIZZA-ITALIAN RESTAURANT-BAR Short Hours About $100,000 Net per Year

$129,000

Chicago, IL

PRINTING With PROPERTY - Free Standing - With Property only $299,000

$299,000

Chicago, IL

RESTAURANT MEDITERRANEAN - Parking About $1,350 / Day Opportunity

Burbank, IL

RESTAURANT Plus Mixed Use - Includes House, Commercial - a whole block!

Hobart, IN

RESTAURANT With 6-Apartments! - A Fantastic Deal - Super Opportunity

$650,000

Burbank, IL

RESTAURANT with Property - Well Known - Opportunity - You Must Qualify

$820,000

Chicago Heights, IL

SPORTS BAR With PROPERTY - 1.3 Acres Strip Mall - Same Owner for 30+ Years $995,000

$129,000 $65,000 $299,000 $695,000

$69,000 $69,000

$125,000 $1,370,000

Des Plaines, IL

SPORTS BAR With PROPERTY- Well Known Place; a Popular Destination

North Chicago, IL

SPORTS BAR With PROPERTY-1.5 Acres, An Unbelievable Deal!

$1,500,000

Lake Barrington

SPORTS BAR, RESTAURANT, PIZZA - With 3.5 Acres Property - A Supper Deal

$2,100,000

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

$795,000

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

MEMBER: CRBA

November 41‑48.indd 44

10/14/13 12:47 PM

Food Industry NewsÂŽ November 2013 PONTARELLI ASSOCIATES

Page 45

Restaurant Brokerage Division

Vince Ferraro

Bringing People and Real Estate Together

YOU CONCEPT

Chicago’s Premier Hospitality Real Estate Brokers

Totally re-habbed vintage building on Main Street (Rte # 72!) in West Dundee. Fully equipped! Fantastic build-out with dining room/bar/banquets/patios...on the river!! Great lease.

Key $ = $150K or REAL ESTATE @ $995K.

FAST FOOD NW Chicago. 950 sf. 3 years “New�! Pristine!

Carry-out w/ interior seating for 12 plus 30 on patio.

Excellent exposure and signage at signalized bus stop corner.

EZ operation. BIZ, FF&E @ $129K

If you would like to speak with a consultant to buy, sell or lease your business or property; please call us at 312.575.0480 or visit us online: kudangroup.com Kudan Group RestaurantRE

NEW LISTINGS

Kudan Group, Inc. Kudan Group

Highland Park - 1849 Second St. - Benjamin Tapas 2nd generation Restaurant/Bar in the heart of downtown Highland Park, across from Renaissance ƒ˜‹Ž‹‘Â?Ǥ ‡ƒ–—”‡• •‡’ƒ”ƒ–‡ Â„ÂƒÂ”Č€ÂŽÂ‘Â—Â?‰‡ ÂƒÂ”Â‡ÂƒÇĄ ‘’‡Â? Â?‹–…Š‡Â?ÇĄ Í•ÍœÇŻ Š‘‘†ǥ ‘Ƽ…‡ ƒÂ?† ƒÂ?’Ž‡ •–‘”ƒ‰‡Ǥ Size: 3,500 SF (Bus.) Price: $175,000 (Bus. Sale) Rent: $4,657/Mo. (Gross) Agent: Scott (Code: 356)

HOT AREA

Lakeview - Quick-Serve Pizzeria Available on Major Lakeview Avenue

Former “Platek’s�. Semi fixtured restaurant in Richmond!

Ready to re-open with minor investment.

Freestanding. Parking. Patio. Signage.

Liquor licence available. Inclues a 3 bedroom apartment!

Lease @ $3,800/month!

Or, Buy REAL ESTATE @ $329K...OBO!!

Good-sized kitchen, 8’ hood, cozy dining making space ideal for small dine-in or carry-out busiÂ?‡••Ǥ ™Â?‡” ‹• ™‹ŽŽ‹Â?‰ –‘ •‡ŽŽ Â?ƒÂ?‡ǥ ’Š‘Â?‡ Â?—Â?„‡” ƒÂ?† ”‡…‹’‡•Ǥ ”‡Â?‡Â?†‘—• Â–Â”ÂƒĆĽÂ…Č€Â’Â‡Â†Ç¤ …‘—Â?–•Ǥ Size: 800 SF (Bus.) Price: $79,300 (Bus. Sale) Rent: $2,300/SF (Gross) Agent: Scott (Code: 355)

Loop, Central - Í•Í•Í• Ǥ ƒ„ƒ•Š Â˜Â‡Ç¤ÇĄ —‹–‡ ͕͛͘ ÇŚ Ƽ…‡ ’ƒ…‡ ˆ‘” ‡ƒ•‡ ‹Â? Š‡ ƒ”ŽƒÂ?† —‹Ž†‹Â?‰ Ƽ…‡Ȁ ‡–ƒ‹Ž •’ƒ…‡ ‹Â? Š‹•–‘”‹… ƒ”ŽƒÂ?† „—‹Ž†‹Â?‰Ǥ ‡ƒ–—”‡• Í–Í˜Č€Í› „—‹Ž†‹Â?‰ ÂƒÂ…Â…Â‡Â•Â•ÇĄ …‘Â?ˆ‡”‡Â?…‡ ÂˆÂƒÂ…Â‹ÂŽÂ‹Â–Â›ÇĄ convenience store, onsite management and security system. Close to all city transportation.

Size: 1,020 SF Č‹ ĆĽÂ…Â‡ČŒ Rent: $25/SF (Gross) Agent: Adam (Code: A110)

FAMILY RESTAURANT The one everyone wants! 7AM - 3PM! High volume.

Freestanding. Brick. Basement. Parking lot. Signage. Signalized corner. Seats 136. Parks 56. Great kitchen. Beautiful decor.

Established 30 years. Well maintained... Pride of ownership shows!! REAL ESTATE, BIZ, FF&E, PRICE REDUCTION $395K!!

Loop, South - 2030 S. Wabash St. - Fomerly Cuatro Restaurant Corner restaurant for lease with large dining room, potential for 200 seats, fully equipped kitchen, 2 walk-in coolers, separate lounge/bar and dining areas. Possibility for a large patio.

Size: 47,00 SF (Bus.) Lease: $30/SF (Net) Agent/s: Jerrod/Juan Carlos (Code: 518)

Lincoln Park - 432 W. Diversey Pkwy. - Torajiro

SPORTS BAR / CLUB: JOLIET AREA!!

Lower level Sushi Restaurant/Bar with below market rent and sidewalk patio. Incidental liquor

SW Suburbs’ premier entertainment venue. GAMING MACHINES!!

Big name. Draws from miles around. Got it all: 2 bars, pool tables, flat screens, video games, and ... a large live band room complete with stages, lighting and sound system.

Capacity 400. Fully equipped kitchen. Parks over 100.

REAL ESTATE, BIZ, FF&E, REDUCED TO $895K...OFFERS!!

ƒÂ?† ”‡–ƒ‹Ž ˆ‘‘† Ž‹…‡Â?•‡•Ǥ ‘…ƒ–‡† ‹Â? †‡Â?•‡Ž› ’‘’—Žƒ–‡† ƒ”‡ƒ ™‹–Š Š‡ƒ˜› ˆ‘‘– Â–Â”ÂƒĆĽÂ…Ç¤ Size: 1,500 SF (Approx.) Price: $64,900 (Bus. Sale) Rent: $2,100/Mo. (Gross) Agent: Jarrett (Code: 641) Rogers Park - 1406 W. Morse Ave. - morseL ”ƒÂ?† Â?‡™ǥ „—‹Ž–nj‘—– ”‡•–ƒ—”ƒÂ?– ‘Â? –Š‡ …‘”Â?‡” ‘ˆ Ž‡Â?™‘‘† ƒÂ?† ‘”•‡ ”‹‰Š– ‘ƥ ‘”•‡ ‡† ‹Â?‡ stop. Large kitchen with 2 separate dining rooms and seating for 181 inside and 35 on the patio.

Size: 3,650 SF (Bus.) + 1,800 SF (Opt.) Price: $249,000 (Bus. Sale) Rent: Contact agent Agent: Jerrod (Code: 519)

Rogers Park, East - 5700 N. Sheridan Rd. - Corner Retail Space For Lease

TURN KEY

Commercial Condo on prominent corner of Hollywood and Sheridan Rd. Currently operating as

Beautiful restaurant facility. Fully equipped.

State of the art build-out and FF&E package.

Dining Room, Bar and Banquet Room.

Seats 120 plus 20 on Patio. Paved lot.

Liquor license. POS system. Digital sign.

SW Suburb. Your concept works here.

Confidential. Key $ = $125K. Great lease.

Šƒ‹” •ƒŽ‘Â?Ǥ ‘…ƒ–‡† ‘Â? –Š‡ Ƥ”•– ƪ‘‘” ‘ˆ –Š‡ ‘ŽŽ›™‘‘† ‘—•‡Ǥ †‡ƒŽ ˆ‘” ƒÂ?› ”‡–ƒ‹Ž ‘” Â?‡†‹…ƒŽ —•‡Ǥ Size: 1,926 SF (Bus.) Lease: $24/SF (Net) Agent: Jarrett (Code: 640)

Roselle - 900 Lake St. - Free-Standing Car Wash Real Estate For Sale Free-standing car wash real estate on major thoroughfare. Excellent visibility from street, strong Â–Â”ÂƒĆĽÂ… …‘—Â?–• ƒÂ?† ’ƒ”Â?‹Â?‰ ˆ‘” Í•Í™ …ƒ”•Ǥ ‘Â?–ƒ…– ƒ‰‡Â?– ˆ‘” Â?‘”‡ †‡–ƒ‹Ž•Ǥ Size: 4,480 SF(Bus.) 48,352 SF (Lot) Price: $720,000 (RE Sale) Agent: Frank (Code: F89) River North - Sophisticated Nightclub

SNACKS

Existing nightclub available in River North, Chicago's hottest entertainment district. Completely

Just listed. In line “store� at major NW mall.

Established 20 years. If you want to be a “hands on� owner/operator, this is for you!

Get in for the holidays @ $49K!!

remodeled 3 years ago with new sound system. Holds Tavern & PPA licenses. 405 Occupancy.

Size: 3,793 SF (Bus. + Full Bsmt.) Price: $1.675M (Bus. Sale) Rent: Contact Agent Agent: Scott (Code: 358) University Village - Í•Í•Í—Í– Ǥ ƒ›Ž‘” –Ǥ ÇŚ Â‘Ć¤ÂƒÇŻÂ• ‹œœƒ Established Pizzaria with existing Black Iron and below market rent. Includes parking space, base-

PUB

Â?‡Â?– ƒÂ?† Žƒ”‰‡ Â?‹–…Š‡Â?Ǥ ‘…ƒ–‡† ‹Â? ’‘’—Žƒ” ƒ”‡ƒ ‘ˆ ƒ›Ž‘” –”‡‡– ™‹–Š Š‡ƒ˜› ˆ‘‘– Â–Â”ÂƒĆĽÂ… …‘—Â?–•Ǥ Size: 1,200 SF (Approx.) Price: $84,900 (Bus. Sale) Rent: $2,700/Mo. (Gross) Agent: Jarrett (Code: 642)

Just listed! Famous near west suburban pub.

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

Fully equipped kitchen. Antique bar. Dining room.

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

Lease w/ renewal options. Owner retiring...

Need enthusiastic new operators!!

BIZ, FF&E @ $149K

VinceF@realtychicago.com

CALL 847/778-3571 MEMBER: CRBA

November 41‑48.indd 45

Corner restaurant with newer build-out, small dining area and patio. Perfect for quick-serve …‘Â?…‡’–Ǥ ‘…ƒ–‡† ‹Â? Š‹‰ŠŽ› ”‡•‹†‡Â?–‹ƒŽ ƒ”‡ƒ ™‹–Š –”‡Â?‡Â?†‘—• Â†Â”Â‹Â˜Â‡ÇŚÂ„Â› ƒÂ?† ’‡†‡•–”‹ƒÂ? Â–Â”ÂƒĆĽÂ…Ç¤ Size: 1,100 SF (Bus.) Price: $64,500 SF (Bus. Sale) Rent: $2,400/SF (Gross) Agent: Scott (Code: 357)

Wrigleyville/Roscoe Village/Lincoln Square - Costello’s Sandwich Shops (3) For Sale 3 Restaurants for sale. All restaurants hold Retail Food licenses and FF&E included in asking price. ™Â?‡” ™‹ŽŽ‹Â?‰ –‘ ’”‘˜‹†‡ –”ƒ‹Â?‹Â?‰ǥ ‹ˆ †‡•‹”‡†Ǥ ƒÂ?‡ ƒÂ?† ‘ƥ‡”Ǥ ‘Â?–ƒ…– ƒ‰‡Â?– ˆ‘” ˆ—ŽŽ †‡–ƒ‹Ž•Ǥ Price: $375,000 SF (Bus. Sale for All 3 Locations) Agent: Jerrod (Code: 517)

FEATURED LISTINGS S SAHO LE RT !

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

Wicker Park - 1252 W. Damen Ave. - The Haute & The Dog

Orland Park - Free-Standing Restaurant with Onsite Parking Short Sale or Lease Good visibility, close to shopping, hotels and other attractions. Restaurant shares a parking lot ™‹–Š Â?‡ƒ”„› Â?‘˜‹‡ –Š‡ƒ–‡” †”ƒ™‹Â?‰ ‘˜‡” Í?͔͔ǥ͔͔͔ ’‡‘’Ž‡ ’‡” ›‡ƒ”Ǥ Š‘”– •ƒŽ‡Ǩ ƒÂ?‡ ƒÂ? ‘ƥ‡”Ǩ Size: 7,100 SF (Bldg.) 51,689 SF (Lot) Price: $2.195M (RE Sale) Lease: $21/SF (Net) Agent: Frank (Code: F84) MEMBER: CRBA

10/14/13 12:47 PM

Food Industry News® November 2013

Page 46

Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com www.eatz-resales.com Independent Fast Food • Sales 1MM • Rent $3,900 • Profit $260k • Price $699K

(Far West)

Local Deli Franchise (Under Contract) • Chicago –A+ location • 2012 Net Sales $719k • Asking $575k Breakfast Lunch Restaurant (NW Subs) • Sales 2012 $293k • Hours 7am-2pm • Asking $99k Pizzeria w/ Full Bar (Under Contract) • Far North Subs • Ave monthly sales $55k • Asking $89k Fast Food (Far West Sub - Owner financing available) • Rent $1,633 • Sales $700-1k/day • Asking $65k

Fast Food (West Subs) • Sales $480k • Rent $2,200 • Asking $99k Pizzeria (SW Suburbs) • Rent $750/mth • Sales $10k/mth • Asking $39k Pizzeria (NW Suburbs) • Rent $1,800/mth • Sales $12k/month • Asking $59k Sandwich Franchise (W Loop) • 2012 net sales 501k • Rent $3,800 • Asking $189k Franchise Re-sales • Subways (10) • Cold Stone Creamery (2) • Pockets (1) • Papa Johns (3) • Luke’s Beef (WI) (1)

COMMERCIAL/RESIDENTIAL BUILDING

Tavern with Real Estate.

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

Total of 11 units in 3 adjoining buildings.

7000 N. Clark area, Rogers Park.

Property is 100x100. All brick. Has driveway and 3 car garage.

Tavern is 1,200 sq ft. $975,000 ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• 10,400 sq. ft. warehouse 5 parking spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric. 600 amp service - 3-phase.

Beautiful area / Residential 150 ft. to scenic Chicago River $925,000

Call Wesley at 773-671-1273

PAPPAS REAL ESTATE INC. ACTIVELY SEEKING INVESTMENT GRADE SINGLE TENANT NNN PROPERTIES. THIS IS A TREMENDOUS OPPORTUNITY TO SELL YOUR PROPERTY TO A WELL QUALIFIED BUYER IN A FAST MOVING MARKET. PLEASE CALL FOR DETAILS.

Call Dean Pappas Cell: 847-809-2605 pappasrealestate@gmail.com

Food Industry News CLASSIFIED RATES THE #1 BEST READ AND USED TRADE PUBLICATION IN THE MIDWEST! 2” x 2”................................................ $50

November 41‑48.indd 46

OUTSTANDING 2,775 SF RESTAURANT LOCATION (FORMER PIZZA HUT) WITH APPROX. 20,000 CARS/ DAY (ILLINOIS RT. 9/COURT ST). PARKING LOT APPROX. 26,571 SF. ADJACENT TO K-MART AND BURGER KING AND CLOSE TO CONCORDE HOTEL, MENARDS, BIG R.

FOR SALE

Restaurant on one of the busiest streets in Joliet, IL. Turn key operation, well-known & established, includes fixtures, inventory, equipment, naming rights, signage. $319,000, business only, renewable lease.

Confidentiality agreement required.

Call Jerry Shepich Coldwell Banker Honig-Bell

815-353-1971

Happy Thanksgiving!

BUSINESS OPPORTUNITIES Restaurant w/ banquets

• Located in Western burbs. Est. 30 yrs.

6,000 sq. ft. Offered w/ or without property.

Seating for approx. 250+. w. banquet room.

Possible seller financing. Call for details.

JUST LISTED

• Italian café in the Western burbs. Free standing. Approximately 2,500 sq. ft. plus basement. High volume sales. Low rent. Property & business available. Business only - asking upper $300Ks. Call for details.

JUST LISTED

D L SO

• “South of the Border” restaurant.

Est. 35 yrs. Franchise. Freestanding. Seats

80 w/ parking. Great sales. Very confidential.

Package price $399K including property

• “On the road again” Free standing, famous fast food drive-in with 1950’s memorabilia & theme. Local favorite. Known for Burgers, fries and shakes. Seats 80. Parks 90. Property & business $679K.

RICK SIMPSON, BROKER, REALTOR, SFR (23 YRS EXPERIENCE) WWW.RICKSIMPSONREALTOR.COM RSIMPSON@MALOOFREALTY.COM

309.202.8148 FULL SERVICE RESTAURANT/ CATERING/BAR AVAILABLE

BEEN IN BUSINESS OVER 40 YEARS W/ LONG TIME OWNER RARE OPPORTUNITY IN GREAT NW CHICAGO LOCATION BUSINESS ONLY OR BUSINESS AND PROPERTY AVAILABLE 2,800 SQ FT BLDG, 9,500 SQ FT OF PROPERTY ZONED B3-1 COULD BE UPZONED TO B3-1.5 FOR DEVELOPMENT BUSINESS $399K PROPERTY $799K

CALL 773-848-1078

FOODSERVICE OPPORTUNITY

Perfect startup for first-time owner!

Carry-Out/Catering.

Established 40 years.

Excellent reputation.

Selling business and equipment.

Properties optional for lease or purchase.

Financing available!

Let’s discuss!

708-650-6950

4” x 2”.......................... $100

4” x 8”.......................... $397

4” x 4”.......................... $200

10” x 6”........................ $662

4” x 6”.......................... $297

call Paula: 847-699-3300 major credit cards accepted!

6” x 2”.......................... $150

4” x 10”........................ $497

4” x 5”.......................... $250

FULL PAGE.....................call

• “Grill w/ bar” 4-Star rated upscale restaurant with casual flare. Approx. 7,000 sq. ft., seats 230 w/ parking. Real cash cow.

Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Upper $600K’s

investor wants tenants!

• A Former KFC Restaurant, that has been converted! Complete Package including Real Estate!

Drive-Thru Window. Good income! Possible Seller Financing! Asking $159,000

SPORTS BARS

• Sports Bars with gaming available from 5,000 to 9,000 sq. ft. Both with patios. High volume sales, favorable lease terms. Both with full kitchens, etc.

Seating from 200 to over 350. Very confidential.

Priced from $299,000 to $599,000.

NEW ON MARKET - FRONTIERLAND • Restaurant 15,000 sq. ft. on 10 acres with small private lake & waterfall. Indoor seating for 450-500. Outdoor deck seats approximately 300.

Business & property. Will separate. Call for details.

FAST FOOD - NEW PRICE

• 2,200 Sq. Ft. Facility w/ seating for 40. Parking 50+, Busy location with visibility and easy access. Pride of ownership. Asking low 70s.

Thinking of Buying or Selling?

Call John Moauro!

Ambassador

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

10/14/13 12:47 PM

S:10”

how to plan your cash flow, not just your menu.

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