FOOD INDUSTRY NEWS october 2013
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FOOD
INDUSTRY NEWS Three Decades of Serving the Foodservice Industry
FOUNDED 1982
october 2013
Publisher’s insight ............................... 4 Chef Profile: Klaus Mandl..................... 6 Michael Matthews.............. 13
around chicago: Table fifty-two .............8 people selling the industry................... 10 national news..................................... 11 travel: dollywood............................... 14 Dining with ms. x................................. 22
Who could have predicted that this 6’ X 12’ trailer with no running water or washroom would grow into a franchise five decades later?
Business Truths That Aren’t true........... 33 essentials Before disaster strikes........ 36 directory........................................... 41 classifieds......................................... 44
Chicago Area Food establishments At 5o: A Half Century of Excellence ....................... 28
Spotlight on chicagoland’s traditional time-tEsted favorite restaurants The Walnut Room Erie Street Cafe Twin Anchors Restaurant & Tavern The Italian Village RJ Grunts The Cape Cod Room Miller’s Pub Gale Street Inn
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Lou Malnati’s Morton’s Gibsons Heaven on Seven Lawry’s Lou Mitchell’s The BerghoFF Pompei Bakery Gene and Ge0rgetti’s
Portillo’s 50 Years of Hard-Fought 2005, Indiana in 2006 and to Arizona in 2013. Success The Barnelli’s Pasta Bowl concept was introduced
Celebrating a half century of success didn’t come easy for Dick Portillo. Humble roots made for innovative thinking and lots of hard work. The first Portillo’s hot dog stand known as “The Dog House” opened in 1963 on North Avenue in Villa Park. Owner and founder Dick Portillo invested $1,100 into a 6’ x 12’ trailer without a bathroom or running water. To get the water he needed, he ran 250 feet of garden hose from a nearby building into the trailer. By 1967, “The Dog House” was a success and was ready for a new look. After it was remodeled, it was renamed “Portillo’s” and over the years has grown into a successful multi-state operation. Portillo’s expanded to Southern California in
in 1993, and features a variety of pastas with homemade sauces, gourmet salads, and handtossed pizza. Barnelli’s first opened in Schaumburg and has additional locations in Naperville, Vernon Hills, Glendale Heights, Niles, Summit, Crystal Lake, Chicago and Willowbrook, IL. Today, the Portillo Restaurant Group is the largest privately-owned restaurant company in the Midwest without franchising, partners or investors. There are 51 restaurants in four states including 38 Portillo’s Hot Dogs, nine Barnelli’s Pasta Bowls, three Honey-Jam Cafes, one Luigi’s House and Julian’s Piano Bar, a catering and shipping division and two shopping plazas. Combined, the concepts have over 4,600 employees. There’s a lot more to the Portillo’s story; to see how Dick Portillo built it all, turn to page 34
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Food Industry News® October 2013
Page 4
Publisher’s Insight Valerie Miller
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C
oming back to Chicago from a foreign destination reminds us of how good we all have it here. Granted, it is easy to become disillusioned by negative news: shootings, robberies, crooked politicians, higher taxes and unemployment, but it is always present, and bad times, like good times, are part of life. But travelling abroad always reminds me of the simple happiness of living where we have access to safe food and top cuisine. Chicago now works to bring fresh groceries to neighborhoods that are deprived of such necessities, and when all is said and done, what business owners need are assurances that they are safe there. If families are going to shop at food establishments, they must be sure that they are safe there. If the city is intent on gaining revenue from businesses, they have to provide the elements of safety: Police presence, clean streets, working utilities and well-lit boulevards. But residents are just as responsible for keeping good businesses there. You know who the hoodlums are in any community; you know their families and friends. So, if graffiti keeps showing up and garbage is left strewn around like a war zone, that’s what you get: a war zone. Demand respect and good behavior in the home, and be swift to punish those who infect blighted communities by being the rat that brings the blight. If my own father heard about my teenaged hijinks, I got beaten; it may not be pretty or politically correct, but the rude and imbecilic behavior we in foodservice have to endure from some terrible members of the general public have made many workers walk away.... and good businesses close. We need better behavior.. And jobs. Nothing is gained if businesses don’t provide a few jobs where they land. I work closely with retailers and the public just as much as I work in this office, and it is imperative to know your customers and community members. Hire locally. Foodservice is a tough industry that is dependent on a lot of factors, from freshness to labor to patron safety. Take a trip abroad to see how good or bad it can be in countries where standards are far below ours at home. Complain about our leaders but it is the people who make it either good or horrible. It’s the people who feel they are privileged more than you who drive down streets blasting hateful music, or the grandmother who sweeps up the sidewalk and cleans the alley behind her house who make up America. Some people really shouldn’t be here; they should be dropped in a third-world country for a year to figure out how much freedom is worth, that is, if they can exist there where laws may cut off the hand of behavior that we at home tolerate. As for me, I am happiest when I can stop by a small hot dog or Mexican food business and eat comfortably in the greatest country on Earth. Here’s saluting and thanking the tired, overworked and often under-appreciated food workers of Chicago. From the back of the house, the busboys, the dishwashers, the cooks to the front of the house staff who stand on their feet for hours. You’re the bread and butter of our nation and the American fabric. You rock.
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Food Industry News® October 2013
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Jim Miller Named President of Silliker North America
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Caputo Cheese, manufacturer and processor of fine Italian cheeses, announced the debut of their As part of newest Fresh its efforts to Mozzarella prodextend its uct, Caprese lead in agriSlices. These prefood safety cut, thicker style and qualslices offer conservices venience, fresh quality and consistent size every time. Manufactured ity at their processing plant in Melrose Park, IL, Caputo Caprese Slices in the United Jim Miller offer the perfect size and thickness for Caprese Salads. The product is States, Canaavailable in a 1.31-pound (15/1.4 oz. slices) vacuum package without da and Mexico, Silliker, water. This product joins Caputo Cheese’s existing 1 ounce Fresh MozInc., a subsidiary of Mérizarella Slices, as well as a large line of other Fresh Mozzarella products eux NutriSciences, has ranging in size from pearl to log-sized.
Chef Profile NAME: Klaus Mandl
RESTAURANT: Sysco Chicago PHONE: 630-800-9183 ADDRESS: 270 Wilshire Ct., Aurora, IL 60502 BIRTHPLACE: Kapfenberg - Austria CURRENT POSITION: Corporate Chef Sysco Chicago FIRST FOODSERVICE JOB: Apprentice at Hotel Feichtegger, Mariazell, Austria AWARDS/HONORS: My family and friends love eating my food, also in my early years I won some culinary competitions. Pumpkin Pie Cheesecake (3 varieties of pumpkin cheesecake available)
MEMORABLE CUSTOMERS: Arnold Schwarzenegger, Jimmy Carter, George W. Bush, Johnny Cash. WORST PART OF JOB: I don’t look at it as a job, otherwise the hours would kill you. MOST HUMOROUS KITCHEN MISHAP: When I had the honor of cooking with Julia Child, I brought cooking wine for the set up. That was a big mistake which I found out right after the introduction. After I corrected it I had the time of my life including some tastings from the correct wine.
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FAVORITE FOOD TO PREPARE: Pork roast with caraway seeds and garlic, bread dumpling, sauerkraut and apple strudel with vanilla ice cream PART OF JOB THAT GIVES MOST PLEASURE: When I can teach young chefs something and they actually listen. IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I would write about food. Of course, I would have to taste it first. BEST ADVICE RECEIVED: Don’t be such a Prima Donna; there are a lot of chefs who are better than you. I was 19 years old and had just won a golf medal. It brought me back to earth. FAVORITE VACATION SPOT: In places they have good food. WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: The articles written about different restaurants.
named a veteran of the food industry, Jim Miller, President of its North American operations. In this position, he will operate out of the Company’s headquarters in Chicago, and report directly to Philippe Sans, President and Chief Executive Officer of Mérieux NutriSciences. Founded in 1967, Silliker is the largest food testing network in North America with over 1,200 employees at 20 laboratories in the U.S., Canada and Mexico. – For more information on Silliker, log on to www.merieuxnutrisciences.com
Food Industry News
Valerie Miller Publisher
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 10, October 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.
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Food Industry News® October 2013
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AROUND CHICAGO With Valerie Miller TABLE fifty-two Nestled in Chicago’s Gold Coast area, Table fifty-two is in what at one time was the carriage house to Bigg’s mansion. The building is over 100 years old. The restaurant is two levels; on the first floor is the bar offering wine and a nice selection of whiskey & bourbons and dining area, and on the second floor is another dining room. The restaurant exudes Southern Charm with warm décor along with a menu showcasing Chef Art’s southern classics.
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On August 20, Escoffier Online International Culinary Academy, a completely online culinary school offering culinary and baking and pastry classes, celebrated its one year anniversary. A private reception honoring the anniversary was held at Alliance Francaise de Chicago. Special guests, Michel Escoffier, the great grandson of master chef Auguste Escoffier -the school’s name sake - and Jeremiah Tower, the father of American cuisine will be in attendance to discuss the past, present and future of culinary education. More than 1,000 students enrolled in the school during its first year. Student graduates are “Escoffier Certified” and have access to online portfolios featuring their work to share with potential employers. Throughout the learning process, students have constant access to executive chef mentors, are provided with additional synchronous chef-led weekly webinars, engage in weekly live Google+Hangouts, and become part of an active online student community.
On the menu: You will find crab cakes, southern fried catfish, fried green tomatoes, low-country shrimp and grits, fried chicken, mac and cheese, wood fired pizzas and salads. Highlights include: cornbread –bacon, plum, jalapeno honey butter, and the cauliflower with cheddar powder, bacon, almond, tarragon vinaigrette. Entrees include; Faroe salmon, BBQ brisket and jambalaya. Desserts include Chef Art’s famous Humingbird Cake, Southern pecan pie and an apricot tart.
Rey Villalobos, Chef De Cuisine says the menu changes frequently. This talented Chef has been working there since day one and now the restaurant is celebrating their sixth anniversary. He purchases fresh ingredients from local markets and creates exciting new dishes with the season’s harvest. The quality of the food and infusion of flavors brings these dishes to another level. On the day I was there he had created a fried green tomato, rye and pastrami sandwich with pickled mustard seed, dill remoulade, and a garnish of lettuce and cornichon. Interesting twists like this have made Table fifty-two a winner with locals and media. Table fifty-two is located at 52 W. Elm in Chicago, IL Open - Monday thru Saturday from 5:00 pm until 9:30 pm Sunday from 10:30 until 1:30 pm for Brunch Sunday from 4:00 pm until 8:30 pm for dinner. For reservations and more info log on to tablefifty-two.com. The owners of Table fifty –two are Art Smith and Julie Latsko. Art Smith is the Executive Chef and co-owner of Table fiftytwo, Art and Soul, Southern Art and Bourbon Bar, Joanne Trattoria and LYFE Kitchen Restaurants opening later this year in Chicago. In 1997, he became the personal chef to Oprah Winfrey, a position that lasted ten years. Today, Smith cooks for special events all around the world. Julie Latsko was a fashion model turned interior designer.
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Food Industry News® October 2013
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Spotlight on Chicagoland’s Time Tested Favorite Restaurants
Heaven on Seven
224 S. Main Street, Naperville, IL 60540 Third generation restaurateurs Jimmy and George Bannos were born and raised in the restaurant business. Both sets of grandparents owned restaurants, so it followed that their parents would enter the business. From the time they were boys, the Bannos brothers helped out in their parent’s restaurant; bussing tables, washing dishes and greeting regulars. In 1980, with Jimmy fresh out of cooking school, the Bannos family - Mom, Dad, Jimmy and George - opened its concept of a “neighborhood restaurant in the middle of the loop.” On the seventh floor of the Garland Building, the “New Garland Coffee Shop” was born. The Bannos’ love of people, along with Jimmy’s skill in the kitchen drew the customers in, and got them hooked. It was in 1984, while experimenting with Louisiana recipes, that Jimmy’s real passion and talent for cooking emerged. Soon regular customers were going crazy over his gumbo and red beans, demanding Cajun specials year round.
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Feeling a true affinity for the South, something he’d had even as a little boy, Jimmy and wife Annamarie headed for New Orleans to immerse themselves in the culture. What had started as just a diversion from coffee shop fare grew into a true passion for everything Cajun and Creole. In 1985, compelled by a real love for this food, the Bannos family transformed their neighborhood coffee shop into “Heaven on Seven.” Aptly named to identify its seventh floor location, and to describe the heavenly clouds of steam wafting from Jimmy’s scrumptious gumbo, “Heaven on Seven” was created with heart and soul. Jimmy’s goal was then and is now for “Heaven on Seven” to be the best Louisiana style restaurant outside of New Orleans. Today a visit to “Heaven on Seven” will transport you right out of Chicago and down to the bayou. Stop in and see Jimmy and George, and join the impassioned throngs who can’t get enough of this heavenly food with a devilish kick!
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Food Industry News® October 2013
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This month I am proud to Chicago’s Lexicon: Cary Miller Presents featured with chef and Words From Home People Selling the Industry berestaurateur Tony Hu, owner
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Midway. The section of a fair that houses the sideshows or amusements. The word was generalized from the Midway Plaisance at the south edge of Hyde Park, which served as the (small-m) midway for the Columbian Exposition. Yuppie. A somewhat derogatory term formed from the initial letters in “young urban professional.” First print usage was in the pages of this magazine, in Dan Rottenberg’s May 1980 feature on changing urban demographics. Two Thumbs Up. The Chicago film reviewers Gene Siskel and Roger Ebert trademarked this phrase for movie criticism. Oppositely, in gladiatorial arenas, spectators gave a thumbs-up to indicate the combatant should be killed. American Dream. First print reference (in its usual sense) from the Tribune, February 7, 1916: “If the American idea, the American hope, the American dream, and the structures which Americans have erected are not worth fighting for to maintain and protect, they were not worth fighting for to establish.” Racketeer. A participant in an illegal business, i.e., a racket. Only a decade after its first print usage in the Tribune in 1924, “racketeer” was mainstream enough to appear in the name of the Anti-Racketeering Act of 1934.
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of nearly 20 restaurants under the “Tony Gourmet Group” umbrella. Tony is a graduate of China’s first culinary institution and now has over 20 year’s experience in the Chinese food industry. Tony is one of our region’s leading chain operators dedicated to gourmet authentic Chinese cuisine and providing exceptional customer service. From the birth of Lao Sze Chuan in 1998, to his two newest restaurants opening in Streeterville later this year, Tony’s story is the American dream. Austin Chavez is the founder and CEO of Resource Point of Sale based in Chicago. Austin’s company is giving several of the large POS companies serious competition by offering the industry exceptional values on fully warrantied new and refurbished POS systems. And because they repair and service almost all brands of POS brands, they save customers money on service too. Lastly, because the company is based in Chicago, local operators now have the option of visiting RPOS’ “equipment depot” and offices located near North Avenue and Elston to pick up or drop off pieces of replacement equipment or supplies. The Resource POS ad appears on page 24 of this issue. Eugene Blaylock (L) is one of the family members responsible for the bringing the great taste of Lock’s BBQ Sauce to the Chicago market. Many years ago, on the south side of Chicago, the Lock’s barbecue sauce legacy began in a small, unassuming yet popular restaurant. They soon found that customers who patronized the restaurant were bringing in bottles, jars and pitchers to take the sauce home. This is when they decided to go all the way and produce the product for foodservice and retail. Today, their product is available at many supermarkets including Jewel. Check out this excellent, light, zingy and flavorful sauce. Eugene is pictured with his Chicago market foodservice distributor, John Mori, founder and owner of Mori Milk Company and All Star Ice Cream. The Axia Law team is positioned to become Chicago’s leading hospitality law firm. Axia services its clients with a full range of services from lease review and negotiation to permit and licensing assistance, to employment law and partnership agreements. You would not go to a shoemaker for a broken foot, and you wouldn’t want to go to just any lawyer for your business needs. I feel it’s always best to work with attorneys who specialize in the unique needs of those in our industry. This can save you time, money and aggravation. Pictured above and the firms’ partners, Patrick Wartan, Alexander Pappas, Andrew Maratea and Drew Whiting. Brian Ciske (L) is the founder and owner of BC Merchants, a local craft spirit distributor serving the Illinois food industry. BC offers many delicious craft spirits which enable on and off premise accocnts to command higher prices and greater margins. Brian is joined by Haas Brothers’ Jacob Lustig.
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Food Industry News® October 2013
National News Chef James Campbell Caruso, a fivetime James Beard Award Nominee recently named “Chef to Watch” by Esquire, will be opening up his new restaurant, MÁS, in Albuquerque, New Mexico’s historic Hotel Andaluz. Andluz owner, Gary Goodman, has admired Chef James’ creations and cooking for years, and wanted to bring his talents to the city’s residents and many visitors. MÁS is planned to be complete in October, and will feature reinventions of traditional Spanish cuisine. Whole Foods Market is continuing a New England expansion, planning to open a store next year in Nashua, N.H. The country’s largest natural-food retailer has stores in four of six New England states, and its reputation of high quality has New Hampshire shoppers buzzing with anticipation. - The Telegraph Research from Technomic’s Consumer Brand Metrics program reveals that consumers rate food and beverage quality above all other attributes when they’re deciding on a restaurant concept to visit—and whether to return to that concept. - Technomic, Inc.
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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. This year’s theme, Kitchens Connected, will revolve around four topics of interest that drive today’s successful restaurants.
The coffee and jam group, Smuckers has moved to buy California-based Enray, a producer of natural, organic and gluten-free food. The US glutenfree sector is booming, with specialist companies thriving, international firms entering the market and mainstream companies expanding into the category. - just-food.com Barilla is launching a gluten-free pasta line in the US in a bid to cash in on growing demand in the sector. Flynn Restaurant Group LLC announced the acquisition of 62 Taco Bell and related Yum! Brands restaurants in Missouri and Illinois, primarily in the St. Louis market. The restaurants have been added to Bell American Group, a division of Flynn Restaurant Group.
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Food Industry News® October 2013
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Libraries Still a Vital Source of Information
You can find almost everything you want to know on the Internet, but most Americans still see a lot of value in their neighborhood libraries. A Pew Research Center survey of over 2,000 parents found 94 percent agree with “Libraries are important to our children,” with 84 percent saying libraries help to support a love of reading and books, and 81 percent believing that libraries provide information and other resources that children can’t find at home. Seventyone percent support libraries as a safe place for kids.
Stroke Alert: Watch for These Serious Symptoms
Ponderosa Expands to Egypt
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Ponderosa International Development, Inc. announced an agreement granting franchise rights to Egypt to Mr. Kareem Awny Abdel Dayem. The agreement calls for a minimum of five Ponderosa Steakhouse restaurants to be developed in Egypt. There are over 200 Ponderosa and Bonanza Steakhouses currently operating in the United States, Canada, Puerto Rico, the United Arab Emirates, Qatar, Bahrain, Jordan, and Taiwan. – Source: Homestyle Dining LLC
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A stroke can hit anyone, affecting more than just its victim. Families, friends, co-workers, and employers also feel its impact, and even if it’s not fatal, its effects can last for years. The National Stroke Association calls stroke the fourth leading cause of death in the U.S., responsible for more than 133,000 fatalities a year; the U.S. is also home to more than 7 million survivors of stroke. Stroke occurs when the brain’s supply of blood is cut off. This usually happens for two reasons: ischemia, in which arterial blood flow is blocked, or hemorrhage, when a blood vessel inside the brain bursts. Both are serious conditions that can cause disability and death if not treated promptly. In some cases, the disruption is only temporary. This is known as a transient ischemic attack (TIA), when blockage occurs for a brief period of time but resolves itself quickly. Even though the symptoms are temporary, TIAs can serve as a warning sign of a major stroke to come. What should you watch out for? Consult a doctor if you or a loved one begins to exhibit these symptoms: n Difficulty walking. Dizziness, stumbling, and loss of coordination on your feet. n Language struggles. Unexpected inability to form words, speak clearly, or understand others. n Numbness or paralysis. Weakness or inability to move an arm or leg, especially on one side of your body. n Vision problems. Difficulty focusing, including blurry, blackened, or double vision. n Headache. Sudden, severe head pain, accompanied by nausea, dizziness, and/or vomiting.
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Food Industry News® October 2013
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642 N Clark St, Chicago, IL 60654 Birthplace: Sarasota, FL; August 24, 1981 The World Food Trav- authentic foods and tions and samplings. el Association (WFTA) culinary experiences n Foodies want to be First food service job: Papa Johns Pizza when I was 15. today announced its that are different from educated when travel- Favorite food: I don’t necessarily have one particular favorite those they can get at ing. Eighty-three per- food. If I had to pick I would say fried chicken. I love comfort new study of traveler Quality Used and New Foodservice Equipment food and the most unique items on any menu. behavior reveals that home. cent enjoy learning n Most travelers about the local culture Memorable customers: I’ve cooked for Stephen King, Jerry the way to tourists’ THE MOSTcombine RESPECTED culinary QUALITY ac- and cuisine of the des- Springer, Dick Vitale, Ken Griffey Jr., Joan Cusak, and many walletsHours: may be through more but my most memorable guests would have to be my USED & NEW EQUIPMENT tivities withDEALER other ac- tinations they visit. their8:30 stomachs. a.m. to family. IN THE MIDWEST 5 p.m. Daily Conducted by the tivities, also participat- And the same percentOnofSpecial Saturday Worst part job: The Now! worst part of the industry is missing travel market 8:30 a.m. to Noon research ing in culture, heritage age say they will spend $1495. out on time with my family. While Supply Lasts firm Mandala Research and nature-based ac- more money on food Most humorous kitchen mishap: Most humorous mishap in and sponsored by the tivities. and drinks while travTRUE Model the kitchen... I was working the grill @ ZED451. I was pretty n Increasing reli-Showroom World Food Travel AsTSSU-72-30 PAN eling. Visit Our busy and the fire was getting low. We had this big metal sociation and other ance on 930reviews Fullerton and Ave., Addison, 60101 included Pre-Owned The ILsurvey Table with so they got hotter. Like I said paddleSandwich to stir Prep the coals tourism organizations, recommendations of 2,113 interviews con- Cleaned • Tested • Guaranteed I was busy I was stirring them pretty fast when I came List Price New:so $8976.00 the study shows that friends makes getting Sé Habla Espanol ducted past May via up with the paddle hitting myself in the bottom lip. I put my We Deliver Quality, Value & Service! out through via an online panel. tooth almost a third (30%) the word www.marchfoodequip.com through my lip, and ended up chipping my tooth. I had deliberately choose social media and other To qualify for the sur- to go to the hospital to get 5 stitches put in my lip. Booooo! destinations based on user content sources vey, respondents had Favorite food to prepare: Comfort food!! the availability of ac- critical for destina- to have taken at least what part of the job gives you the most pleasure: I get the tivities related to lo- tions. one trip in the past 12 most pleasure from seeing people enjoy my food!! n Festivals motivate months for pleasure, if you could not be a chef, what would you be: If I wasn’t a cal food and drink, whether it’s a beer or culinary travelers, so vacation or personal chef I would want to be either a marine biologist or a photogwine festival, a farm- destination marketing purposes within the rapher for national geographic. I love all animals and wildlife!! ers market, or a farm organizations should United States that in- Best advice you ever got: In the kitchen, take off the blinders consider hosting a cluded an overnight and double or triple check everything!! to table experience. Among the implica- beer, wine or culinary stay. Where do you like to vacation: Vacation??...What vacations of the study’s festival to feature lotion?? I am in the industry! Those interested in learning more cal fare, products and about this market and how to benefit what do you enjoy about Food Industry News: Being new to findings are: it may order a copy of the Culin Travelers are most unique food activities from Chicago, it has given me great local insight. nary Traveler Study at www.Mandala Almost A Third of Travelers Choose Destinations Based on Eating Opportunities
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Food Industry News® October 2013
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Dehydrating Foods
INTERNATIONAL
Global Middle Class Loves Fast Food The developing world has fallen big time for allAmerican exports like Footlongs, Big Macs and Extra Crispy Chicken Tenders and seems less concerned about the health risks of the high-fat, high-sodium fare that many Americans now seek to avoid.
Some of America’s top chefs are turning to the ancient art of dehydration to add flavor and a fresh approach to fall and winter dishes. At Washington, D.C.’s Red Hen, executive chef Michael Friedman dries cherry tomatoes and uses dried blackberries instead of raisins in ice cream and other desserts. – Adapted from The Washington Post
– CNBC; Christian Science Monitor
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The freedom to fail makes your eventual success that much sweeter. –JC
Restaurant Industry - The Nation’s Leading Employer
The restaurant industry is the nation’s largest private-sector employer with approximately 12.7 million workers in 2010 representing almost 9% of the total U.S. workforce. According to the National Restaurant Association, the industry has created, on average, approximately 250,000 jobs per year for the last ten years and is slated to add 2 million new jobs during the next ten years. Nevertheless, the industry remains far behind othmaple er retail segments, posting $61,000 in annual sales for every full time equivalent employee. Furthermore, and even though the labor shortage is not as severe as it was in the mid to late 1990s, a sizeable proportion of restaurant operators report that the lack of labor is causing problems. In a National Restaurant Association Survey, forpumpkin ty-six percent of quickservice operators and roughly one-third of fullservice restaurants reported that they were seeing fewer applicants for hourly positions than they had two years before. Restaurant operators reported an even greater decline in the number of qualified job applicants. Sixty-eight percent of quickservice operators and nearly half of fullservice operators surveyed said that they were seeing fewer cinnamon qualified job applicants than two years earlier. Many n Alluring, Distinctive Dessert restaurateurs say it’s taking longer to fill job vacann Creative & Delicious cies than it did two years ago. n Enhances Profits Operators, in their effort to combat labor shortCall Now For ages, are expected to dedicate more resources to Sample and Ordering Info employees training, offer health benefits, and take 847/455-5355 Ext. 22 measures to step up recruiting. www.algelatochicago.com
TRAVEL With Valerie Miller
DESTINATION: DOLLYWOOD’S SMOKY MOUNTAIN CHRISTMAS
Piegeon Forge, Tennessee (35 miles southeast of Knoxville, Tennessee) Getting There: Fly/Drive. Flights out of Chicago O’Hare into Knoxville, TN on American and United Airlines. Flights out of Chicago Midway on Delta Airlines. Dollywood is recognized as one of the world’s best theme parks, spanning 150 acres in the foothills of the Great Smoky Mountains. Dollywood offers more than 40 rides and attractions including the Thunderhead Wooden Coaster, the Stell Thriller Mystery Mine and Wild Eagle. Dollywood Entertainment showcases country, bluegrass, Southern gospel, classic rock n’ roll and Appalachian music. Dollywood hosts five of the South’s largest festivals throughout the year bringing special performing groups and concerts. A five time winner of America’s Best Christmas Event, Dollywood’s Smoky Mountain Christmas Festival presented by Humana begins Nov. 9, 2013 through Jan. 4, 2014. From the rides and attractions and elaborate holiday decorations to the twinkling lights and Christmas themed menu, Dollywood captures every essence of the holidays while celebrating the true meaning of Christmas. Christmas Events and Shows n Dollywood’s A Christmas Carol – a musical adaption of the Charles Dickens classic on the stage n Carol of the Trees – each night thousands of lights synchronize with holiday music to transform the River Town Lake into a “seasonal symphony for the senses” n Dolly’s Christmas Chapel – the Robert F. Thomas Chapel hosts worship services at 5:30 pm each Sunday throughout Smoky Mountain Christmas Festival n Christmas in the Smokies – Dollywood’s musical tradition features a 12 member cast performing hometown holiday favorites that celebrate the joy of the season n Kringle Kids Shopping Mall – visit Santa’s workshop where you will find Kringle Kids Shopping Mall n Appalachian Christmas – celebrate an acoustic Christmas at the Back Porch. Let the music take you back to simpler times n Christmas Dixie Stampede – stunt filled dining attraction inside a 35,000 sq ft. arena where the North and South poles square off in a competition. Performing dates and information are subject to change without notice. Check the calendar for dates and hours of operation. The park is closed on Christmas Eve and Christmas Day. For more info log on to www.dollywood.com Accommodations include hotels and cabins. Dollywood cabins near the park, range from quaint space just for two to sprawling floor plans that sleep up to 30 people. This is an ideal place to visit during the holidays and perfect family getaway. For reservations and more info log on to www.dollywood.com.
– Adapted from restaurant.org & restaurantowner.com
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Frontera Fresco on Northwestern Campus One of the biggest names in the Chicago restaurant scene has brought his signature flavors to Northwestern University. Acclaimed Chicago chef Rick Bayless has opened a Frontera Fresco location at Norris University Center, the chain’s first establishment on a college campus. Frontera’s fresh foodie fare now inhabits the space formerly occupied by Sbarro, Jamba Juice and Crepe Bistro on the ground floor of Norris. The restaurant’s recent arrival on the Evanston campus is somewhat serendipitous. “Norris had been reexamining its retail food offerings last spring after student and community surveys showed a desire for improvement,” said Julie Payne-Kirchmeiser, assistant vice president for student auxilary services. In mid-spring quarter, Bayless’ company approached Norris about the feasibility of opening a Frontera Fresco. At Northwestern, they have made-to-order meals that allow each student to participate and learn about his or her own meal, and are also offering more dietaryspecific menus including, Kosher, Hallal and gluten-free dishes this year. They have worked with student organizations to develop these menus, and currently provide 540 Kosher, 1,6000 vegan and 140 Halal meals a week. Northwestern University is located at 633 Clark St. in Evanston, Illinois.
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Fast Food Workers Strike Over Wages Thousands of fastfood workers nationwide took the fight for higher wages directly to their corporate employers after seeing little hope in Congress for increasing minimum wage. Workers at fast-food chains such as McDonald’s, Burger King, Wendy’s and KFC in at least 60 different cities began their strike on August 29th, which had been dubbed “National Strike Against Low Pay Day.” The workers were asking
On June 1st, the IRA Ed Foundation (IRAEF) awarded $144,900 in scholarships to 61 students attending 25 colleges and universities. The Scholarship Luncheon was held at the Chase Tower and hosted over 125 guests to celebrate the recipients and enjoy a skyline view from the top of the tower. The event was sponsored by Eurest Dining Services.
for at least $15 an hour — more than double the current national minimum wage of $7.25 — and a right to form a union without retaliation. – Adapted from politico.com
Spotlight on Chicagoland’s Time Tested Favorite Restaurants
48 Years of Global Subway Growth The Subway restaurant chain, which has been providing franchising opportunities to entrepreneurs since 1965 and will soon celebrate its 48th year in business, has opened its 40,000th location at an AppleGreen petrol station in Ipswich, UK. Subway has opened 1,761 new locations around the world since the start of the year. – americanrecruiters.com/Foodservice
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Don’t Dwell on Difficulties We all have bad days, and a bad day is just a bad day. Times of adversity will inevitably affect the conditions in which you live and work; but you don’t have to let it affect who you are and where you’re headed. A day is just a set of hours; how you fill them is your choice. The assertive way to punch back is to track setbacks and adjust to them. Most of us know someone who worked a full day, cared for someone and went back to school all at the same time. It’s a good example of how, when adversity beats you down, you seize the time to squeeze out from under bad situations to make your life better. Every day brings new possibilities. There is always a way to take the next step forward on the path you’ve chosen. provided that you choose a path for change and never let go. Set a goal and you’ll meet it; set a life’s-worth of goals and go for them; just remember that it may take time, so choose to make your personal time positive. Events, good and bad, will always step into your life because living does not stand still. Falling teaches us to walk; adversity challenges us to beat it.
Top 10 Reasons to Remodel Your Restaurant: 1. If you sold, the first thing the new owner would do is remodel. 2. 80% of ALL restaurants require restroom updating. (80% require proper ventilation and ADA compliance) 3. 40% of all restaurants require furniture in need of repair or updating. 4. 15% of all restaurants need to be painted and professionally cleaned. 5. 43% of guests linger longer and spend more money in a newly remodeled restaurant. 6. The physical redesign and renovation are the first things that most customers will notice and talk about with their friends and family. 7. Carry-out orders, increase by 14% due to customers walking into a clean, modern location which shows that the restaurant cares about presentation, cleanliness and quality. 8. Using eco-friendly L.E.D. lights in the ceiling, instant gas hot water heaters, and efficient new coolers will pay for themselves within 5 years of energy savings. Some power providesr are paying $50 cash per L.E.D. fixture you install new for lowering usage. 9. 45% of restaurants need to increase the efficiency of their B.O.H work stations to increase employee output, improve service and efficiency. 10. 60% of restaurants need to update the outside curb appearance of their restaurant. This information provided by Industry Innovations Inc. the leading hospitality contractors in the Chicago area. Visit their web site at www.IndustryInnovations-Inc.com for more information.
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Food Industry News® October 2013
Spotlight on Chicagoland’s Time Tested Favorite Restaurants Gene and Georgetti
500 N Franklin St, Chicago, IL 60654 Gene & Georgetti was founded in 1941 by Gene Michelotti and his partner Alfredo Federighi, who was nicknamed “Georgetti” after a famous Italian cyclist. Located in the heart of River North, Gene & Georgetti is Chicago’s oldest and one of its finest steakhouses. Partners Gene and “Georgetti” worked hand in hand to establish the reputation of excellence that is continued through today. Born in the small Tuscan town of Lucca, Italy, Gene Michelotti came to the United States at the age of 15, several years later; he married Ida Passaglia in April of 1938. Though he spoke little to no English upon his arrival, he worked numerous jobs ranging from night watchman, porter, dishwasher, and bartender, where he encountered his future business partner Alfredo “Georgetti” Federighi, who was working as a chef. Together in 1941, they founded Gene and Georgetti. Alfredo had the kitchen, and Gene was the front man, holding down the bar. His genuine and vivacious personality made him a hit with regulars, politicians and celebrities alike. Upon Alfredo’s death in 1969, Gene became the sole proprietor of Gene & Georgetti, until his death is 1989. Gene’s daughter Marion married Tony Durpetti in 1969. They have one daughter, Michelle. Upon the death of Gene in 1989, Although a CEO of his own national radio advertising firm, Tony and Marion did not want to see the restaurant leave the family, and decided to purchase it from Marion’s mother, Ida Michelotti. Together with a staff that embodies the word family; they work to maintain the tradition that defines this classic institution and proudly bring it into the future. Legends like Frank Sinatra, Bob Hope, & Lucille Ball as well as modern day celebrities like Russell Crowe, Keanu Reeves, Vince Vaughn, and Will Ferrell, along with international, national, and local politicians, have helped make Gene & Georgetti a classic old-time Chicago place to dine. The restaurant proudly boasts a legion of regular customers, some going back more than 50 years A recipient of the DiRona award in 2001, (Distinguished Restaurants Of North America) – established in the 1990’s as the only non-profit inspections program in the world to exclusively evaluate fine dining restaurants the United States, Canada, and Mexico. Gene & Georgetti is proud to be the first steakhouse in Chicago to have won this prestigious award. Together with a loyal and dedicated staff, Tony and Marion Durpetti proudly maintain the tradition of quality and service that has defined G&G for over 65 years.
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Colleges Failing To Meet Gluten-Free Needs
On the heels of a recent U.S. Department of Justice settlement requiring universities to offer gluten-free meal options to students, a new survey of nearly 1,000 college students conducted by the National Foundation for Celiac Awareness (NFCA) reveals a continued and pervasive lack of awareness and accommodation for students with gluten-related disorders. The settlement, which required Lesley University to expand their meal plan offerings to include options suitable for students with celiac disease and other food allergies, also stated that food allergies may constitute a disability under the Americans with Disabilities Act (ADA). Despite this landmark ruling, a recent NFCA survey revealed that 61 percent of gluten-free college students be“Communication is the key to success lieve that their Dining Services Director or staff does not have and you are only as good as the sufficient knowledge about the people you surround yourself with.” gluten-free diet. In addition, — Sam Toia, President, Illinois Restaurant Association 60 percent of gluten-free stu-
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dents report being ‘glutened’ or becoming sick from eating at a dining hall or foodservice establishment on campus. “These statistics illustrate the overwhelming lack of knowledge in our secondary educational system when it comes to the needs of the glutenfree community,” says Alice Bast, founder and president of NFCA. “To students with celiac disease, gluten-free isn’t a lifestyle choice, it’s a necessity. It’s time that our colleges and universities paid equal attention to the nutritional needs and food safety concerns of this growing population.” According to the NFCA, an estimated one percent of Amer-
icans have celiac disease and an estimated six percent of Americans have gluten sensitivity, but it can take many years to get diagnosed. Among the students NFCA surveyed, nearly one in two was diagnosed while in college, emphasizing the need for support on campus. Individuals with celiac disease and gluten sensitivity require a strict, lifelong gluten-free diet. The transition can be a confusing and isolating process, and when compounded with a dining services staff that is either resistant or ill-prepared to accommodate that need, students with gluten-related disorders often have few or no dining options on campus.
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Spotlight on Chicagoland’s Time Tested Favorite Restaurants Twin Anchors Restaurant & Tavern
Waiting?
Moments aren’t perfect; they’re what you make them. So many people wait around for the stars to align to do what they’re here to do. The perfect moment, the perfect opportunity, the perfect state of being, etc. Wake up! These states of perfection are myths. They do not exist. Your ability to grow to your highest potential is directly related to your willingness to act in the face of imperfection. You will come to succeed not by finding a perfect moment, but by learning to see and use life’s imperfections perfectly. –marcadnangel.com
1655 N. Sedgwick St., Chicago, IL 60614 Located in an historic Old Town building that dates back to 1881, Twin Anchors Restaurant & Tavern® is one of the oldest restaurants in the city of Chicago. Since its founding in 1932, Twin Anchors has always been known for great, tender, barbequed baby-back ribs that can be enjoyed in a quaint neighborhood tavern. Research shows that as far back as 1910, there was a tavern operating in this spot. Sometime during World War I, the Schlitz Brewing Company donated the bar that remains in use to this day. Notoriously, during Prohibition a speakeasy known as “Tante Lee Soft Drinks” provided refreshments for the “thirsty” in this location. The Walters family, along with Captain Herb Eldean, were the original operators of the Twin Anchors®, and provided the barbecued ribs recipe and nautical name, respectively. Sometime in the early 1950’s, Frank Sinatra made his first visit to Twin Anchors. Over the decades, Frank continued to make Twin Anchors one of his favorite stops, and the tales abound. One visit in the 70’s was described this way: “Sinatra entertained a large group of friends at the rib joint Twin Anchors® last night. The guest list included Jilly Rizzo, football great Sid Luckman, Frank’s girlfriend Barbara Marx, comedian Pat Henry, composer Don Costa, pal Joey Bishop and agent Mickey Houston. Frank’s order was ‘Ribs, and keep ‘em coming!’ As usual, one of Mr. Sinatra’s bodyguards was posted at the pay phone preventing patrons from making calls that would cause a mob scene. Sinatra was very gracious about signing autographs, and was extremely generous with tipping everyone working his table $100 each.” In 1982, Twin Anchors® was thrilled to bring Frank and his orchestra ribs to enjoy after their ChicagoFest concert at Navy Pier. Enjoyed by numerous sports, entertainment, and public figures, as well as generations of loyal Chicagoans, and fans worldwide, Twin Anchors® never loses its old-time feel. As only the third family to own Twin Anchors, the Tuzi family has been involved for over 30 years. The partners, Paul Tuzi and his sisters, Mary Kay Tuzi and Gina Manrique, keep the tradition alive. Paul states, “We aren’t just running a restaurant. Every night, we are throwing a party for 300 people in a living museum! That is what makes it such a pleasure.” Dine in, enjoy the outdoor café in the summer, or carry out, just make sure you take time to enjoy a cold beer, a zesty slab, and Old Blue Eyes on the jukebox. But remember . . . “Positively No Dancing!”®
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. — Doug Larson
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Food Industry News® October 2013
Nuggets A poll conducted on behalf of the advertising firm BOHAN found that 87 percent of Americans do like their first names, and a third of participants actually love theirs. Uniqueness is a plus to some: Twenty-three percent say they like their first name because it’s unusual. Men are a little more likely to like their names than women—90 percent versus 84 percent. Only about 13 percent in the survey don’t appreciate their first names, and 3 percent
In the U.S., McDonald’s popular rib-shaped patty—the McRib—is made from pork, slathered with barbecue sauce and served on a roll. In Malaysia, McRib is made from chicken. And like the original McRib, it’s only available in Malaysia for a limited time.
actively hate them. The most common reason: names that are difficult to spell or pronounce. Hotel Horizons by PKF Hospitality Research forecasts continuous increases in all lodging performance metrics. Revenue per available room is predicted to rise 5.9% this year, followed by a 7.2% rise in 2014 and an increase of 8.1% in 2015. Growth chains—Subway Restaurants has 39,587 locations in 102 countries. According to a Gallup poll, math was the clear winner when Americans were asked to say which school subject has been most valuable to them in their lives, followed by language arts—English, literature, or reading—and science. Math
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and English were also the top two subjects when Gallup first asked this question in 2002. — Source: Gallup McDonald’s is testing a great big family-size dinner box called the Blitz Box as part of a promotion with the NFL’s Kansas City Chiefs. In addition, McDonald’s Corp. is adding more new menu items and is testing a mobile payments solution in continued efforts to ramp up its new-product pipeline and increase samestore sales in the United States. — Source: nrn.com The experience of going to prom may be priceless, but it’s not cheap. A study by Visa found that dancing the night away cost students (or their parents) an average of $1,139 in 2013, up $300 from 2011. How much a prom date costs—parents paid 59 percent of the time— depends on where the prom is held: Families in the Northeast spent an average of $1,528, while Midwestern dates came out to an average of $722. According to the Centers for Disease Control and Prevention, more than 10% of adults in the U.S. don’t wash their hands, and almost 22.8% don’t use soap.— Source: BottomLine Personal ERRATA
In an article appearing in our September issue, we erroniously listed Naleczowianka’s availability. It is available in Poland, United States, Australia, United Arab Emirates, Great Britain, Ireland, Lithuania, South Korea and Myanmar.
WAYS TO REDUCE YOUR COSTS OF OPERATIONS • The owner should know what is going on in his establishment. This means having knowledge of inventory, food costs, liquor, and employees. There should be random checks in each area. • Managers: Many managers feel that they can pick and choose their hours they want to work. This should not be allowed. A set schedule should be in place, but his or her ability to spot check during off hours should be done periodically. Many of them are not working during peak times, so employees can often get away with sliding items through like free drinks, food, or not recording transactions. The owner should know specific what hours the manager(s) are working, follow up on their responsibilities. The owner should randomly check the restaurant operations. Pulling the register drawers and checking the tallies to make sure they are correct. • Tip money should not be mixed with register drawer money. At the end of the shift the manager, should check the register receipts and give the tip money set aside to the proper employees. • Can the manager be easily identify by wearing a suit, jacket, or colored shirt different from the regular employees. • The manager should circulate and try to greet every table as well as walk behind the bar and see if everyone is taken care of for service or needs any-
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thing. • The Host or Hostess often improperly answers the telephone. They may not mention the name of the establishment first and then state their name. Frequently they don’t know where the manager is or what time he is supposed to arrive for duty. Are they taking down reservations correctly? • Before any shift, the employees need to be checked for proper uniform if they have one or be addressed appropriately, especially with clean hands. • If there uniform get soiled, there should be extra cloths available. • The busboy should be alert to remove dirty dishes. When doing so, always asked if the customer is finished. • The physical aspects of the establishment are extremely important. Are the walk-ways clean and inviting? Is the entrance way clean? Is the front door clean? Is the hostess station in a good position to greet guests? • Host or hostess taking messages has good etiquette, language skills and can document
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the information correctly without making continuous errors. • Are your employees properly addressed either in a uniform or the clothes are clean and look very presentable. • Are your restrooms checked every hour to make sure they are clean and any messes are taking care of immediately as well as a good supply of paper towels and toilet paper? • No cell phone use or texting while on duty. They should not be carrying their cell phones while on duty. • When a customer leaves the establishment, they should be thanked for coming or receive acknowledgement of their patronage to the establishment. Bernard S. Kamenear is President of B.S. Kamenear & Company LLC He specializes in hospitality secure as well as helping establishment reduce costs of operations. He is listed in our buyers directories under the Petritis Group Inc.
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Food Industry News® October 2013
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management. So this year on World Egg Day, as well as enjoying eggciting competitions and celebrations, take a few moments to think about the important role eggs are playing in helping to feed undernourished people throughout the world. A few egg facts: n Egg yolks are one of the few foods that are a naturally good source of Vitamin D. n Eggs contain the highest quality protein you can buy. n To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hardcooked but if it wobbles, it is raw.’ n If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up. n Yolk color depends on the diet of the hen.
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n Eggs age more in one day at room temperature than in one week in the refrigerator. n A large egg contains only 70 calories and 5 grams of fat. n An average hen lays 300 to 325 eggs a year. n Egg protein has just the right mix of essential amino acids needed by humans to build tissues. It is second only to mother’s milk for human nutrition. n To produce one egg, it takes a hen 24-26 hours. n As a hen grows older she produces larger eggs. n The fastest omelette maker in the world made 427 two-egg omelettes in 30 minutes. American Egg Board’s Howard Helmer, is the Omelette King; he holds three Guinness World Records for omelette making.
tomato sauce
bottled water
Fast-Casual for Snacking – A Missed Opportunity?
For U.S. consumers, there’s no bad time for a snack, according to Technomic’s 2012 Snacking Occasions Consumer Trend Report. Nearly half of consumers (48 percent) polled for the report said they snack at least twice a day, up from 25 percent who said the same in 2010. The peak snacking period is between lunch and dinner—73 percent of consumers identified midafternoon as a typical snacking occasion. Fast-casual restaurants, which in general already see their strongest traffic midday, would seem poised to capitalize on on-the-go consumers’ appetite for a quick bite or a beverage in the afternoon. And yet fast casuals are far from a go-to destination for snack seekers. While restaurants overall appear to be gaining ground vs. retail outlets for snacking occasions—consumers’ share of snacks purchased at restaurants grew to 22 percent in 2012 from 17 percent in 2010—fast-casual concepts rank well behind fast-food restaurants as snacking sites. In fact, 36 percent of fast-casual patrons said they never visit these concepts for snacks, according to the Technomic’s Future of Limited-Service Restaurants: Fast-Food and Fast-Casual Consumer Trend Report. – Adapted from Fast-Casual Snack Attack by Christine LaFave Grace; Technomic, Inc.
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Food Industry News® October 2013
Spotlight on Chicagoland’s Time Tested Favorite Restaurants
Italian Village
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71 W. Monroe St., Chicago, IL 60603 Three restaurants in one historic building, the Italian Village is home to The Village, La Cantina Chophouse and Vivere. All three have their own chef and make their own way, each catering to a different restaurant experience. Whichever experience you choose, you can’t go wrong. Their 35,000 bottle wine collection fills hearts with joy and their waitstaff, many of them with us for decades, ensure your dining experience here at the Italian Village is memorable. They treat you like family! Throughout their 85 years in business, they’ve been about family, value and hospitality, in that order. Alfredo and Ada knew early on that if you treat everyone that walks in the door like family, the value and the hospitality would happen automatically. They instilled this in their children, their extended family and in the hundreds and hundreds of Italian Village employees who have played crucial parts in their continued success.
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McDonald’s Corp. says it is exploring a national launch of an updated version of its decade-old Dollar Menu later this year that may include new single burgers, additional chicken items and double patty or deluxe versions of
oct 17-24.indd 21
the current $1 items.
ally and includes items
Columbia,
The new “Dollar Menu
priced up to $5. The test ford, Conn./Springfield,
& More,” is being tested markets are Fresno, Ca-
Mass.;
in five markets nation-
Tenn.
lif.; Albuquerque, N.M.;
and
S.C.;
Hart-
Memphis,
– Adapted from meatingplace.com
All mistakes are lessons.
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Food Industry News® October 2013
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BILL’S DRIVE IN 120 Asbury EVANSTON, IL 847-491-9844. This is an old fashioned hot dog stand where you can get your meal to go, or eat at the counter. It’s a small, busy place and the staff is very friendly. I tried the No. 1 Combo – hot dog which includes mustard, relish, onion, tomato and celery salt, along with fries and a drink for under $5.00. BILLY GOAT TAVERN 1535 W. Madison CHICAGO, IL 312-733-9132. Cheezborger, no Pepsi, Coke, Cheeps. That’s what you have to get, a cheeseburger, a bag of chips and a coke. Order your burger, and then put on your own condiments, which are next to the grill. If you want a cocktail, they have a full bar too. EDGEBROOK COFFEE SHOP 6322 N. Central CHICAGO, IL 773-6573974. This is a neat place to have breakfast. My favorite thing to get here is an order of corned beef hash & eggs. That has got to be the best corned beef hash I’ve had because it has real chunks of corned beef in it. Open for breakfast & lunch only. EL FAMOUS BURRITO 15914 N. Harlem TINLEY PARK, IL 708-4297072. Mexican, fast food. Menu items include supersize burritos, salads, tortas, fajitas and tostadas. First, you have to get an order of the guacamole & chips. I always get the steak tacos with cilantro & onion, and add a ton of hot sauce.
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LOVELY TOO 1138 W. BrynMawr CHICAGO, IL 773-253-5335. Pastries are what you need to get from here. They have some amazing cookies; peanut butter, white chocolate with cranberries, & almonds, chocolate chip, and a walnut & chocolate chip blondie bar that was scrumptious. You can dine in and enjoy a beverage with your treat. PANTRY N MORE 8995 Potter DES PLAINES, IL 847-296-3066. Convenient store open 24 hours. I stopped in to get something to drink; it’s so much faster than going to the grocery store. They have everything here, liquor, lottery, snacks, groceries and refrigerated fish bait. I thought that was pretty unusual. THE ABERDEEN TAP 440 N. Aberdeen CHICAGO, IL 312-929-3845. For a neighborhood bar, they really have a great menu. They have a nice selection of sausage sandwiches; lamb, rabbit, wild boar, Greek loukaniko and gator. The gator sausage was Cajun smoked and so tasty, and their burger was fantastic; served on a pretzel roll. The steak fries were great and so were the sweet potato tots.
For a free Catalog or to see one of our Sales Professionals, Call us today (708) 496-1700. www.trimarkmarlinn.com Serving you across the Midwest plus 5 brands nationally Like us on Facebook – www.facebook.com/trimarkmarlinn
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THE ORIGINAL JUST TURKEY 1132 W. BrynMawr CHICAGO, IL 773784-5000. Everything turkey: turkey ribs, turkey bacon, turkey links, the famous double crusted turkey burger and turkey wrap. I got a BBQ turkey leg, so big and juicy; it came with fries and a couple pieces of bread. Then I tried the turkey taco. The ground meat had so much flavor. WOW EGYPTIAN FAST FOOD 105 Stark Dr. CAROL STREAM, IL 630690-4969. Fresh, healthy food at reasonable prices. Their lentil soup is so filling and delicious. For my meal, I got an order of falafel and a side of hummus and pita bread. They make their own hot sauce called Sphynx, put some of that on the hummus. For my drink I had a hot tea.
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Food Industry News® October 2013
“What Do You Bring To The Table?” It’s an old question that is asked in numerous ways, from interviews to arguments. If you’ve stumbled trying to self-analyze your own powers and abilities, consider your core strengths: 1. You are unique. Regardless of how bad you may feel from time to time, or belittled by adversity, nobody on the planet can be you. If you haven’t found that inner drive or passion for something yet, begin your journey today. Life begins the moment you decide to create one. Remember this truth: Many of our greatest leaders, innovators and ridiculously rich began after retirement; they learned that working for someone else only paid the way to help them set out on their own. 2. Your intuition. You have learned to rely on intuitive thinking and sizing up situations quickly... and usually right. You are not easily flim-flammed; you know a phoney from the real thing, and that’s smart, savvy guidance when it will be needed. 3. You are passionate about your projects. There’s always a discernible difference between good and superb; you bring your best effort and it shows. 4. You are determined. Life and adversity don’t stop you. They may slow you down, but you get even by overcoming challenges.. 5. You have knowledge and life experience. Not everyone grows older with wisdom. There are fools who simply get old. You’ve built a successful life and living on always learning and seeking out new experiences. You’ve gone to school; you’ve raised a family. You’ve brought the secrets of how other businesses have won or have lost. You know what it takes to get ahead, and you know what it takes to stay in front of the pack. 6. You have principles. Yes, you’ve worked some terrible jobs, and yes, you’ve made a bagful of mistakes. That’s life, and you know what the right and wrong ways to get ahead really are... And the price people pay for fudging ethical behavior. The smartest person on any team is the one who has clear vision, experience and the drive to bring everyone to the winners’ circle. You’re worth the investment, the chance and the opportunity to get to know.... More than you know!
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Applying Today’s Trends to Dessert
Operators looking to revamp dessert menus should keep the industry’s larger menu trends in mind. Across meal parts, there’s an overarching push toward bolder flavors and ethnic preparations; mini offerings that are perfect for either snacking or portion control; and shareable qualities attached to fun foods that the entire dining party can enjoy. These current trends, when applied to desserts, can pique new interest in the sweet side of the menu as we move into the winter holiday season.
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Food Allergies Highest About 7.6 million Americans-or 2.6% of the population-suffer from food allergies, according to a recent study from the National Institutes of Health. African American boys are 4.4 times more likely than the general population to have a food allergy. Researchers found a link between food allergies and asthma attacks, finding that asthma patients with food allergies were almost seven times more likely to have a severe asthma attack than those who did not also suffer from food allergies.
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Doctors Use More Mobile Computing
Doctors are embracing mobile computing, according to a survey of more than 3,000 physicians by the ad agency Kantar Media. Seventy-four percent of them rely on their smartphones for work; 38 percent use smartphones and tablet computers for professional purposes. What they’re using them for: n Looking up medications: 43 percent n Clinical calculations: 39 percent. n Prescribing medications: 31 percent
Food Industry News was recently invited to the production plant of Palazollo’s Artisan Gelato Company across the lake in Michigan. The company is in the business of “Flavor Elation” and makes small batches from scratch: Artisa Gelato, Artisan Sorbetto, Ice Cream, Frozen Yogurt & Soft Serve, milk drinks, small custom dairy product runs, vegan offerings and kosher offerings. The firm’s showroom walls are plastered with hundreds of articles and stories written on the company.
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Large or small... we welcome you all!
Your Current Bakery May Tell You You’re Too Small, But We Won’t!
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Batards n Rustic n Sundried Tomato n Multigrain Seeded n Cranberry-Sage n Raisin-Walnut Ciabatta n 16” n Sea Salt n 4x4 n 2x2 Mini
Brioche n 4” Hamburger Buns n 7” Poppy/Onion Hoagie n Dinner Rolls n Sliders n Trenza n Baguettes
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Focaccia n Full Sheet Tomato n ½ Sheet Tomato n Tomato Kasier n Deep Dish n Mini Tomato Rolls n 4x24 Tomato/Cheese n Herbed Focaccia n Herbed Hamburger n ½ Sheet Herb
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To discover why more buyers are switching to us, call now for free samples. Your accountant will thank you and so will your customers! since 1983 847-671-5216 Spotlight on Chicagoland’s Time Tested Favorite Restaurants
RJ Grunt’s
Never Accept Negativity
Avoid negative people, walk away from negative habits and refuse to accept negative sources of information. If there is nothing positive in a relationship, if nothing good flows back to you from this, if you are more unhappy from what you are living, it will slowly drain your health, spirit, self-respect and motivation.
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Shut out critics; silence jealous family members. Fire employees who bring cynicism to your table. Misery loves company; noneproductive lives are bitter and they look to spread that bitterness. We seek happiness, abundance, new experiences, and prosperity. In all things, there is movement; if this is not moving you forward, cut it loose before it drags you backwards.
2056 N. Lincoln Park West, Chicago, IL 60614 The first Lettuce Entertain You restaurant, RJ Grunts still exudes the funky, devilmay-care lifestyle of the 70s in its style, décor, music, and menu. Happily for all of us, the best eating of that day continues to be some of the best today. The burgers are arguably the best in town. The salad bar boasts more than 50 ingredients daily. Giant malts and milkshakes are hand scooped and come in a rainbow of favors. Oh, and don’t forget the barbecued baby back ribs and pulled pork sandwiches!
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Sanitation Certification, & Alcohol Awareness Training From the Illinois Restaurant Association ServSafe Sanitation Certification OCTOBER Mondays - 7, 14 - SPANISH Monday - Tuesday - 28, 29 Tuesdays - 8, 15 Tuesday - Wednesday 1, 2
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Spotlight on Chicagoland’s Time Tested Favorite Restaurants Miller’s Pub
134 S. Wabash Ave., Chicago, IL 60603 Whether it’s a business lunch, an after-work cocktail, dinner on your way to the theater, coffee and dessert after a visit to the Art Institute, a banquet to celebrate a special occasion, a post-game burger and beer, a 3 a.m. nightcap or anything else in between, Miller’s Pub Restaurant is your Loop destination for hospitality since 1935. Stop in and make yourself comfortable in one of their many booths while enjoying their delicious and reasonably-priced American cuisine in a nostalgic ambiance accentuated by dark wood, stained glass and a huge collection of vintage oil paintings. Or step up to their 50-foot bar and sample their extensive beer collection while watching the game on one of their many televisions. Be sure to check out the numerous photos of Hollywood movie stars, professional athletes, Broadway actors, musicians and local politicians who have frequented Miller’s over the years. Miller’s Pub offers something for everyone.
Dining Trends Embrace Weirdness
Some trends taking hold include the growing popularity of exotic spices in desserts and items topped with dust, such as pulverized herbs and spices or caviar dust. Bar snacks are also getting a gourmet touch as Restaurant Eugene in Atlanta serves up bacon caramel popcorn. – New York Time
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Truths of Working in a Restaurant n You’ll always know people who have worked in the foodservice industry by the degree of respect you get from them... or lack of it. n A rotten tipper is a rotten person. n People who leave a “message” on the receipt are usually psychos; they won’t go to a shrink, but they will ruin your week. n Love ‘em or hate ‘em, your coworkers are your new circle. They may hate you, but they’ll remember your birthday. n Getting out at midnight isn’t conducive to a good relationship... or friends other than your coworkers. n If you don’t make deals and take care of your
back of the housers, you’re screwed. n Every waitress has encountered a rude, drunk, obnoxious male customer who could use some sense pounded into him. n A bad manager can totally ruin a good operation and will always be able to (re)land on his feet somewhere else to do it again. n You’re going to learn to eat in a corner where you can’t be seen. n People will send back perfectly good meal that you’d gladly eat right now. n The kitchen guys don’t do it because they love it, they do it because that’s what life dealt them.
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Food Industry News® October 2013
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Chef Giada De Laurentiis Opens in Vegas
Emmy Award-winning, globally renowned celebrity chef, television personality and New York Times best-selling author, Giada De Laurentiis will open her first restaurant in early 2014 at the upcoming and all-new luxury lifestyle resort Gansevoort Las Vegas. De Laurentiis’ outlet will become the cornerstone of the hip and luxurious destination, located on the second level above the casino floor. This outlet will boast al fresco dining and breathtaking views of the Las Vegas Strip and the Bellagio fountains. Los Angeles-based Studio Collective, whose prestigious portfolio includes several well-known hospitality venues including Thompson Hotel in Beverly Hills and Hyde Lounge at the Staples Center, will lead the overall design. “Giada is a gem,” said Caesars Entertainment Regional Vice President of Food and Beverage Jeffrey Frederick. “She’s the first female celebrity chef to join the Caesars Entertainment family in Las Vegas and will fit right in with our lineup of many renowned chefs including Bobby Flay, Gordon Ramsay, Nobu Matsuhisa and 3 Wood Chair Repairs Guy Savoy. Finally fans will ex3 Custom Wood Tabletops firsthand Giada’s style 3 Epoxy Resin Coatings for Bars & Tables perience and sophistication via her restau3 Restaurant Chair Repair rant’s ambiance and cuisine.” The new restaurant will be open Call For A Free Estimate daily for lunch and dinner and will accommodate nearly 300 See what we have done at restaurantchairrepair.com guests.
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ATM Placements in Bookshelf Qualified Locations
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The Hoosier Mama Book of Pie Recipes, Techniques, and Wisdom from the Hoosier Mama Pie Co. Paula Haney with Allison Scott $29.95 hardbound; $9.99 epub Haney cut her teeth at Trio, exhaustively creating desserts under a then-unknown Grant Achatz, and it is all reflected in HOOSIER MAMA, written with the love and devotion it takes to become a culinary superstar. The Hooser Mama Book of Pie shows tips on technique, and an emphasis on seasonal recipes, as well as quiches and hand pies. With superb color photos and a retro design, this wonderful collection reflects all the warmth and personality of the Hoosier Mama Pie Company’s cozy Chicago storefront. The focus on using local produce and employing the farm-to-table philosophy helps home bakers make the freshest, most delicious pies imaginable. Hardbound or on your tablet, now you can take a savory slice of pie anywhere you go. –MB
50 Years in Business
Happy 50th Anniversary! Food Industry News would like to congratulate the following Chicagoland establishments for being in business 50 years:
Calo Ristorante
Calo Ristorante has been family owned and operated since 1963, in the Andersonville neighborhood of Chicago. Calo features an exquisite fine dining atmosphere, with a beautiful mahogany bar, and hardwood floors. Calo Ristorante offers the best in authentic Italian and American dishes; pasta, succulent steaks, veal, chicken, and fresh fish brought in daily. The dining room features naturally exposed brick walls and hardwood floors, with murals of Old World Italy for a traditional feel.
Connie’s Pizza
Back in 1963, Jim Stolfe’s Oldsmobile Starfire was exchanged for a small storefront pizzeria on 26th Street on Chicago’s South Side. That storefront became the original home of Connie’s Pizza, Chicago’s most famous pizza. Today, the Stolfe family is still hard at work creating new ways to combine ingredients and toppings. They are always striving for better ways to serve Connie’s Pizza to their guests. This dedication and drive has resulted in decades of perfecting everything from their unique dough to the heated delivery trucks that bring piping hot Connie’s Pizza right to your door.
Gale Street Inn
In Chicago, there’s no shortage of places to get your rib on. All over town, various BBQ concepts are popping up, from the small smoke shacks to the trendier pork houses, creating a fun debate over what “real” ribs should be. They salute all the styles, tastes and techniques that make for great dining choices in our epic food town. At Gale Street, quality is job one. Their customers have kept their doors open for 50 years.
Portillo’s
Portillo’s Hot Dogs, Inc., started in 1963 by Dick Portillo in a small trailer. His dedication to serving “the best food” and “the best service” available will make it worth your visit. Requests for his “type” of food and “service” are received daily at the corporate office from many of the 50 states (including Alaska) and many foreign countries. Today, Portillo’s Restaurant Group consists of a large number of restaurant concepts
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Food Industry News® October 2013
including Barnelli’s Pasta Bowl, Luigi’s House and Honey-Jam Café.
Sorrento’s Italian Village
When the opportunity arose to buy Sorrento’s, a pizzeria on Diversey and Long in Chicago, Nick Gazzano jumped at the chance. Money was tight, so when they opened the doors in 1963, the Gazzanos’ kept the name of the previous owner. Gazzano put his whole heart and soul into this venture. Five remodelings and expansions later, Sorrento’s now has a restaurant and bar that accommodates 200 customers, with a banquet facility that handles 100 people.
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Treasure Island Foods
Christ Kamberos and his brother opened the first Treasure Island store in 1963 on the north side of Chicago in a bustling, multi-ethnic neighborhood on the lake. Their quality, selection and service quickly made Treasure Island Foods the shopping destination for people who care about food. They have 7 stores in densely populated areas of Chicago and the North Shore suburb of Wilmette, their product assortments include whatever ingredients your recipes require including a large selection of organic and natural items.
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Hogsalt Hospitality’s Bavette’s Bar & Boeuf located 218 W Kinzie Avenue in Chicago has a menu with many items that are sure to become legendary. Shown above is one of our favorite salads, the Bacon Roasted Tomato with watercress, olive oil, herb salt and thick cut peppered bacon. The tomato is thick, juicy and explodes with flavor. Also pictured is Bavette’s Chef Woody. Bavette’s Bar & Boeuf is a traditional American steakhouse with a European influence.
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So many dreams at first seem impossible. And then they seem improbable. And then, when we summon the will, they soon become inevitable. — Christopher Reeve
NRA Show 2014 - Early Registration
The National Restaurant Association opened attendee registration for its NRA Show 2014 and the International Wine, Spirits & Beer Event. A special “early bird” online-only discount – a 60 percent savings – is available for foodservice and hospitality industry professionals who register before November 15, 2013. Attendees may register online at Restaurant.org/ Show and/or WineSpiritsBeer.org.
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Spotlight on Chicagoland’s Time Tested Favorite Restaurants
The Cape Cod Room
140 E Walton Pl, Chicago, IL 60611 (The Drake Hotel) The Cape Cod, a much honored seafood restaurant, boasts of fresh seafood from the Atlantic and Pacific Oceans, from the lakes and freshwater streams. It has been consistently named as one of America’s finest dining spots since opening in 1933. Zagat’s consumer survey also picked the Cape Cod as a top hotel restaurant. It was recently inducted by Nation’s Restaurant News into the Fine Dining Hall of Fame. Located on the arcade level of The Drake Hotel, the cozy restaurant, established in 1933 is decked with nautical paraphernalia. Nautical themed, wooden beams, hanging copper pots and stuffed sailfish adorn the room, walls and ceiling of this immensely popular restaurant. Reservations are very strongly recommended.
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USA Today’s Top 10 Doughnut Places USA
Glazed Donuts (Key West, Fla.) You’ll find a taste of the tropics at the southernmost doughnut shop in the continental USA, where the line often stretches out the door. “They have some really great island flavors — key limes and lemons and pina coladas,” Geary says. The most popular offering? The basic glazed, a hit with locals and tourists alike. 305-294-9142: glazeddonutskw.com Round Rock Donuts (Round Rock, Texas) For almost a century, this Austin-area shop has churned out signature doughnuts, including soft and fluffy yellowish-orange glazed variety. Just as impressive: the prices. You can pick up a dozen for $6. “There aren’t many places you can get a doughnut for 50 cents,” Geary says. But for something really different, try the Texassized offering that’s equal to a dozen doughnuts. “It’s great for a birthday party.” (512) 2553629; roundrockdonuts.com Bill’s Donut Shop (Centerville, Ohio) Geary is amazed by the sheer number of doughnuts that come out of this secondgeneration family store in the Dayton area. “I have never seen so many trays and trays and trays of the same doughnut. It’s bumper to bumper,” he says. The high volume means there’s high turnover, so customers are assured their order is fresh. 937-433-0002; billsdonutshop.com Voodoo Doughnuts (Portland, Ore.) One of the pioneers of the crazy doughnut, Voodoo has been churning out maple-
bacon and Captain Crunch flavors for a decade now, serving customers 24 hours a day. “I would call them the first trendy doughnut shop,” Geary says. So take your pick, from the shop’s namesake signature pastry shaped like a voodoo doll (and filled with blood-red raspberry jelly) to a Pac-Man-shaped offering filled with blueberry. “It’s hard not to smile when ordering here.” 503-241-4704; voodoodoughnut.com Bob’s Coffee and Doughnuts (Los Angeles) This old-school shop in the city’s original Farmers Market serves 30 different flavors made from family recipes. Parents love the kid-friendly star- and dinosaur-shaped offerings, but Geary’s favorite is appropriately basic: “It’s the perfect chocolate-cake doughnut with chocolate-cake icing.” 323-933-8929
The Doughnut Vault (Chicago) It helps to be social-media savvy if you want to try this popular shop. The store sells out every day and tweets how many doughnuts it has left and how many people are in line. The flavors are mostly traditional, although Geary likes the birthday-cake doughnut. But the sizes are huge and the quality high. “You won’t need two. They’re angel-flakey soft,” he says. thedoughnutvault. tumblr.com The Donut Stop (St. Louis) This traditional doughnut shop celebrates its 60th anniversary this year. It has several claims to fame, including being one of the first to sell doughnut holes in the 1980s.
It also serves something called a Cinnamon Glob, chunks of dough rolled in cinnamon before frying. “It’s exactly like an apple fritter, without the apples,” Geary says. thedonutstopinc.net Doughnut Plant (New York) This Manhattan shop has mastered the square filled doughnut, which has its own patent. But it’s not just the shape that makes it stand out. The treats are made without trans fats, preservatives, artificial flavorings or eggs. The glazes use seasonal fresh fruit and fresh roasted nuts. And the fruit fillings taste right off the tree. “They sell out every day,” Geary says. 212-505-3700; doughnutplant.com Glazed Gourmet Doughnuts (Charleston, S.C.) This 2-year-old shop run by a culinary school graduate uses only fresh ingredients, including herbs from the owner’s garden. “It’s for a sophisticated palate,” Geary says. “She does a lot of crazy things, like curry and things like that. It’s crazy but good to eat.” 843-5775557; glazedgourmet.com Blue Dot Donuts (New Orleans) This establishment proves there’s some truth to the doughnut-loving cop cliché. Two years ago, three New Orleans police officers opened this Canal Street shop, which features trendy flavors and over-the-top treats such as fried pies and (in warm months) an ice-cream sandwich made with sliced doughnuts. “I can picture something crazy like that at a county fair,” Geary says. 504-2184866; bluedotdonuts.com
Goddess Gourmet, LLC introduces Flavor Bombs: Five flavors of a unique cooking base that will create a memorable dish for up to four people. Flavors include Basil, Sage, Rosemary, Mirepoix and Soffritto. Creatied Giovannina Bellino, mother of three and the owner of Goddess Gourmet, a catering company located on Long Island, New York. Gio was also a contestant on the popular cooking show Chopped on the Food Network. Flavor Bombs provides consumers with all natural, gluten free, fresh frozen, recipe ready cooking base that enhances the flavor and cooking experience of everyday dishes. Flavor Bombs are pre-cooked to give consumers the flexibility to either start or finish a dish.
9/13/13 1:59 PM
Food Industry News® October 2013
More From the Chicago Lexicon: Words That Came From 2nd City Ferris wheel Named for George W. G. Ferris, who created the first example for the Columbian Exposition. Cafeteria When John Kruger opened a self-service restaurant at the Columbian Exposition, he named it after the Spanish word for a coffee shop. Props Due respect. A product of rap music, “props” first appeared in a quotation from the 19-year-old rapper Roxane Shante in the July 29, 1990, edition of the Tribune. Kielbasa A direct borrowing from the Polish word for any kind of sausage, “kielbasa” as referring specifically to the garlicky, peppery Polish sausage of Maxwell Street fame was first used in an English context by Saul Bellow in The Adventures of Augie March (1953). Smoke-filled room The place where a decision is made in secret, perhaps corruptly. At the Republican presidential nominating convention in 1920, party leaders chose Warren G. Harding as their candidate in a room at the Blackstone Hotel that the Associated Press described with the now-famous phrase. Southpaw A left-handed person, especially a pitcher in baseball. Popularized by Finley Peter Dunne. Chicago sportswriters at the turn of the 20th century also provided the first recorded uses of “hit-and-run,” “pinch-hitting,” “home plate,” and “slugger.” Doo-wop Although the definitive first usage of “doo-wop” as a musical genre isn’t yet settled, the contenders all come from the pages of the Chicago Defender in the 1960s. (The term then was used retroactively to describe music from the 1950s as well.)
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Spotlight on Chicagoland’s Time Tested Favorite Restaurants
Lou Malnati’s
805 S. State Street, Chicago, IL 60605 Lou Malnati’s is a family-owned and operated company that takes pride in its service and quality. With 36 locations and growing, Lou’s is the home of the BEST Chicago-style deep dish pizza in the world! If you love a buttery, flaky crust, sweet and tangy tomatoes, gooey mozzarella cheese, perfectly seasoned sausage, and other fresh ingredientsyou’ve come to the right place. The fresh mozzarella cheese comes from the same small dairy that has supplied Lou Malnati’s for over 40 years. And the family’s secret recipe for flaky, buttery crust has been passed down from generation to generation. You’ll know with every bite that each pizza was made with care and special attention.
Your Attitude Is Yours To Own Something nobody can take away from you is the way you choose to respond to what others say and do to you. The last of your freedoms is to choose your attitude in any given circumstance. Choose to be happy and positive. It is not always easy to find happiness in ourselves, but it is always impossible to find it elsewhere. Regardless of the situation we face, our attitude is our choice. So smile as you walk away and move on from negative people and their actions. –marcandangel.
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Food Industry News® October 2013
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Local News
Spotlight on Chicago’s
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oct 25-32.indd 32
4914 N Milwaukee, Chicago The white tablecloth dining plus top-honored ribs and barbecue. Led by chef Liborio Martinez, there is a skilled team for over 20 of their 50 years, including Pedro Miranda, Rosann Mazzanti, Betty Carlino and Jesus Ramirez. On Sundays, Magician Rick Davidson performs magic tricks tableside for families, and makes balloon animals for the kids, between 4:00 and 8:00pm.
More Chicago BBQ establishments coming—The crowded barbeque scene is getting another entry soon. Ravenswood Q, from local BBQ veteran Larry Tucker and owner Dean Grozdich, is under construction in the shuttered Cafe 28 space. Opening October 2013 in the heart of Lincoln Park, Blue Door Farm Stand will be an original concept from Ideology Entertainment Group that combines a café and retail shop offering directly sourced, farmto-table menu items and carefully curated gifts. The Bulk is Green Council (BIG) is ready to get shoppers excited about how they can reduce food waste by purchasing natural and organic foods from the bulk bins during its third annual National Bulk Foods Week. The celebration will occur from October 13-19, 2013 at more than 1,000 grocery stores nationwide including many in Illinois. To see a list of participating grocery stores near you, please see BulkisGreen.org. When parents dine out, they are increasingly looking for healthful options for their children. Many restaurants already have them. The National Restaurant Association has teamed up with Healthy Dining on the Kids LiveWell program. The initiative showcases the
Get your drink on this Halloween with Chicago’s Official Crawl-OWeen Bar Crawl on 10/26/13 and again on 10/31/13 from 5pm to close. - barcrawls.com
restaurant industry’s commitment to offer healthful options for children. Just in time for football season, DMK Burger Bar opens in Soldier Field. The restaurant is located on the mezzanine concourse in the S.E. corner across from section 126. For over 50 years, Affy Tapple’s delicious caramel apples have been helping Chicagoland organizations reach their fundraising goals. They have 0 grams of transfats and are a healthy snacking alternative. – affytapple.com/fundraising Dunkin’ Donuts limited time fall menu now includes pumpkin coffee and lattes plus a new Pumpkin Pie Donut and a frozen Pumpkin Coffee Coolatta. Mike Simmons, formerly of Lula Cafe, is the new executive chef at Rootstock. A new executive chef is helming the kitchen at Grass Fed. Alex Shalev, most recently at Cru Kitchen & Bar, takes over for Jason Myers.
9/13/13 2:00 PM
Food Industry News® October 2013
Not getting your own copy? Call 847-699-3300
Business truisms that aren’t true By John Graham
Some business ideas seem to have a life of their own, the reality of coming face-to-face with problems. particularly since they sound so reasonable. They’re so Looking at wildfire fires or a flood from the window much a part of the culture and so obvious that they of airplane is quite different from what someone sees go unchallenged, requiring neither proof nor expla- who races from a home engulfed in flames, waits to nation. Since they’re “self-evident,” they gain truism be rescued from the rising waters of a raging river or status. But once unmasked, they’re revealed to be is a first responder to a threatening situation. Some in business can take too much pride in being what they really are –– untrue. Here are seven popular business truisms that de- “big picture” people and do a disservice to those who don’t fly quite so high. Because they fight the frontserve a closer look: 1. “It takes money to make money.” This one is so line battles, put out endless fires, correct the mistakes, obvious that it has earned a permanent place in the they may the best resource for solving and identifying pantheon of business lore. Strangely enough, it may problems. 5. “You have to believe in yourself.” It’s a given survive because it offers unparalleled comfort. “Comfort?” you say? How could not having money that it takes a certain amount of self-confidence to be consoling? If I believe that it takes money to make do well in business. But quite often, as we’ve all seen, money and I don’t have money, then I’m off the hook; self-confidence races out of control, leaving a trail of home free. Why work hard, be persistent, make sac- destruction in its wake. There are those who know all the answers, believe rifices, put yourself at risk, or even try when the cards they do everything right, make brilliant decisions, are stacked against you? In other words, if it takes money to make money, possess the formula for success, fabricate facts –– and why waste your time trying to climb the ladder of focus attention on themselves rather than the comsuccess when you lack what it takes to do it? We put pany or their customers. This can be a dangerous game today, particularly limits on ourselves when we permit an idea such as when it’s so easy to be tripped up by increased transthis to guide us. 2. “I know, but it’s a tax-deductible expense.” parency. Once again, the emperor has no clothes. 6. “If you’re not part of the solution, you’re part of The worst money mistake I ever made was agreeing to make a presentation at a conference that was the problem.” Wow! That’s not only tough talk, but scheduled halfway across the country. The convener it’s also nonsense. We all face enough challenges withdescribed it as “a free pass to the hen house.” This out adding ideas that only make our task even more was his justification for not paying a speaker’s fee or difficult and demanding –– and this is one of them. For some people, there are only two teams, two views, covering travel expenses. I can still hear myself justifying spending the mon- two answers, two ways of doing things, and two atey since at least the expenses were tax deductible. Just titudes: one is right and the other is wrong. That’s it. a duality because something may be taxKOP deductible doesn’t 312_Layout 1 3/27/12 With 3:40 PM Page 1 mindset, we create the enormous problem of cutting ourselves off from the many make it a smart move. There are times when doing something for free “shades of grey” and reducing complicated problems makes sense, just don’t justify doing it because it’s tax to simple solutions. 7. “You can BS others but you can’t BS yourself.” deductible. 3. “The harder you work, the luckier you get.” How And, finally, here’s the granddaddy of them all. If could anyone question this idea? It not only seems so only it were true –– but it isn’t! While self-deception obvious, but it’s ingrained in our culture. All that’s is complicated, most of us are masters at the everyday needed is to hear it enough times and we become be- garden variety: convincing ourselves –– and then others –– something we want to be true is, in fact, true. lievers. Not too long ago, insurance agents were lured into And it’s a useful tool for shaping the way others see the business with a compelling enticement: “Work us. Here’s just one example of how we BS ourselves in hard in the business for 20 years and then the business will work hard for you for the next 20 years.” business: resumes and business bios (see LinkedIn): Many professions offered similar lures. It sounds like facts are twisted, and ignored, claims are made that a good deal: If you pay your dues, there will be a posi- stretch credibility beyond the breaking point. Many are little more than exercises in creative writing. tive payoff. All of which suggests that it’s far easier to BS ourOf course, the reality is quite different. There’s no guarantee to “get lucky” just by working hard. Today, selves than it is others. Seven business truisms that aren’t just untrue, such effort may not guarantee getting or keeping a job, having your business survive, or live comfortably they’re dangerous because they limit success, undermine credibility, create distrust and inhibit achievein retirement. ment. Or, to put it another way, entitlement is a myth. 4. “Look at it from 30,000 feet.” Seeing the big John Graham of GrahamComm is a marketing and sales consultant picture is certainly helpful when it come to keeping and business writer. He publishes a free monthly eBulletin, “No Nonsense Marketing & Sales.” Contact him at johnrg31@me.com, things in perspective. At the same time, it can ignore 617-774-9759 or johnrgraham.com.
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7 Ways to Manage Email So It Doesn’t Manage You Jeff Weiner, CEO at LinkedIn 1. If you want to receive less email, send less email. As ridiculously simple as it sounds for such a pervasive problem, I’ve found this to be the golden rule of email management: Send less of it. 2. Mark as unread. Having the ability to mark an email unread enables me to rmark unread those items I’d like to return to once I have the time. 3. Establish a routine. I’ve settled into a very specific daily routine during the work week: Wake between 5am and 5:30am and spend roughly an hour on my inbox. Turns out, my inbox is very manageable when I stick to this schedule. 4. Be precise with your words. Choose them carefully in email to avoid ambiguity and misinterpretation. 5. Give some thought To: the recipients. One of the fastest ways to have an email
thread blow up in terms of downstream volume is to be less than clear about who you expect to respond. Six people in the To: line will oftentimes have the unintended consequence of generating six different email responses (and up to six different new threads) when one person’s response is all you needed. 6. Acknowledge receipt. If you don’t respond, they’ll have no idea whether or not they’ve been heard. 7. Take the combustible stuff offline. If you find yourself in the throes of what is clearly becoming an antagonistic discussion online, do yourself a favor: Stop. Pick up the phone or have the discussion in person. Face-to-face interaction will reintroduce all of the important sub-text that is lost in email and help prevent unnecessary arguments or douse heated flame wars before they begin.
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Food Industry News® October 2013
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11th Annual "Taste of Randolph/Fulton Market" Wednesday, October 30 at 2 p.m. * Venue One 1040 W. Randolph St. in Chicago Tickets $100 * Marketing Stations $600 * See Menu & RSVP at www.rfmachicago.org or (312) 243-0822
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BOOKSHELF
SLOW COOKING FOR TWO: Basics, Techniques, Recipes By Cynthia Graubart Gibbs Smith; Hardcover: $19.99; ISBN-13: 978-1423633839 James Beard Award winner Cynthia Graubart knows small crock pot cooking like nobody else, and this proves it. Here are 100 superb meals specifically for two people with a humble 3 ½ quart slow cooker, and even the desserts are slow cooker-easy. The recipes are easy and set for those of us who work, and can set ‘em up, leave and come home to something delicious. Did you know not to lift the lid during cooking unless you want to add 20 minutes to the process? Want to know how to enhance flavors easily? Cynthia Graubart knows. With cooking times from 2 to 7 hours, here you go: Live like newlyweds in a camper, eat like royalty. SLOW COOKING FOR TWO is as delicious to read as it is to inspire. It’s a fantastic addition to anyone who wants great meals without the fuss... or the crowd. –MB
Spotlight on Chicagoland’s Time Tested Favorite Restaurants Pompei Bakery
1531 West Taylor Street, Chicago, IL 60607 (2 locations) Pompei Bakery’s dine-in menu lists everything they serve from their kitchen including their monthly specials—showcasing a favorite entree and soup to try for each day of the month. They also have carry-out menu options. Whether you’re throwing a birthday party at home or need to feed your colleagues at a lunch meeting, Pompei can bring their freshly made Italian dishes directly to your event. Did we mention that they welcome sameday orders? Pompei offers private banquet rooms ideally suited for private dining, baby showers, anniversary parties, graduations and business meetings. From family-style dining to wide-ranging buffets and cocktail parties, you can work with a member of their staff to fully customize your event.
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Continued from page 1
Dick Portillo was born at 1330 West Van Buren in Chicago, Illinois. His family moved to government-subsidized row houses on Mohawk Street, called the Mother Frances Cabrini Housing Project. After his father started earning enough money, they were prompted to leave and moved to 1617 South Central Park. His family later moved to the southwest suburbs. He was a 1957 graduate of Argo Community High School at 63rd and Harlem. After high school, he served a tour with the Marine Corps. In September 2000, Mr. Portillo launched a full service concept, Luigi’s House, located on Route 59 in the Aurora/Naperville area. Luigi’s House was inspired by Dick’s trips to Italy and the Mediterranean. Luigi’s House and garden area have been meticulously designed to create the feeling of dining in a private Italian home, serving authentic traditional Italian cuisine in a cozy Italian/ Mediterranean atmosphere. Mr. Portillo launched his latest concept, Honey-Jam Cafe in May of 2010. There are currently three locations: one in Downers Grove, one in Batavia and a third in Bolingbrook. Honey-Jam Cafe serves breakfast and lunch in a unique and upscale atmosphere you would not expect to find in a breakfast and lunch restaurant. Several of the items on the menu were discovered by Dick in different restaurants he visited during his travels throughout the United States and the world. Each location has a unique open area where you can see freshly made waffles being prepared, a separate carryout area featuring brewed and specialty coffees “to go” as well as breakfast and lunch carry-out items. Most of the décor, including the large double-sided fireplaces, was inspired by Dick’s travels to Cabo San Lucas, Mexico and various locations throughout the United States. Julian’s Plaza, a shopping center created by Mr. Portillo, opened in Bolingbrook, IL in April 2011. Julian’s Plaza has over 42,000 square feet of restaurant and retail space and is positioned at the busiest corner in Will County. Richport Plaza, the second shopping plaza developed by Mr. Portillo, is located in Elgin, IL. The plaza has 16,000 sq. ft. of retail space.
Portillo’s Home Kitchen is the restaurant group’s fast-growing catering and shipping division, serving award winning family recipes, products of renowned quality and providing unparalleled service. Portillo’s Home Kitchen offers a wide range of products, including famous Italian beef, fresh pasta trays, gourmet salads and awardwinning bar-b-q ribs. Boxes of Italian beef, hot dogs, bar-b-q ribs and tamales are available for shipping to all 50 states. Portillo’s has so many Silver Platter awards (the “Oscars” of the food industry) that the company was retired from competition for 5 years to give others a chance. Other awards and recognition include: 1987 Chicago Food Service Marketing Club Hall of Fame Award 1991 Chicago Executive of the Year Award from the Chicago Alumni Club of Southern Illinois University 1994 Entrepreneur of the Year Award sponsored by Inc. magazine 1995 Top 3 Restaurateur of the Year Food Industry News’ 1996 Restaurateur of the Year Award 2002 Manufacturer Agents for Food Service Industry Restaurateur of the Year Award 2004 Employer of the Year award from The National Able Network and NBC 5 Chicago. 2002 Nation’s Restaurant News - Regional Powerhouse Chains “Portillo’s Hot Dogs - Out of the Dog House and living the American Dream, frankfurter chain operator grows his business independently” 2005 Nation’s Restaurant News - Fast, Casual Players - Portillo’s Hot Dogs “Barking up the right tree, theme eatery’s familiar food, keeps customers begging for more” 2006 Chicago Area Entrepreneurship “Hall of Fame” award 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012, 2013: Portillo’s is listed by Crain’s Chicago Business as one of Chicago’s Largest Privately Held Companies. 2012 Portillo’s is listed 28 out of the top 150 in Technomic’s Top U.S. Fast Casual Chain Restaurant Report. Technomic is a leading fact-based consulting and research firm serving the food industry.
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Spotlight on Chicagoland’s Time Tested Favorite Restaurants
Lawry’s The Prime Rib
100 E Ontario St, Chicago, IL 60611
A Chicago treasure since 1974, Lawry’s The Prime Rib is located in the heart of the Magnificent Mile. It occupies the 1890’s McCormick Mansion that became the renowned Kungsholm Puppet Theatre. Enjoy the rich history, comfortable elegance and unique menu featuring their famous Roasted Prime Ribs of Beef served tableside from gleaming silver carts. Expect great tradition, warm hospitality and award-winning dining in this Windy City landmark.
Bloomberg Worldwide n Heart bypass surgery in India currently costs 95,000 rupees, or $1,555 in U.S. money. The same procedure in the United States costs $106,385. n With the brassiere industry accounting for over half of U.S. lingerie sales, Jockey has developed a $20 self-measuing kit that helps customers find the correct size and shape from 55 new critieria of proper fit. The kit is deductible from future Jockey purchases. n Over 800,000 moroccans live off illegal sales of marijuana. The moroccan government is close to legalizing its production and sales with an eye on foreign exports. n John Deere is facing tough competition from Indian firm Mahindra & Mahindra, whose tractors racked up $1.68 billion in worldwide sales last year.
oct 33-40.indd 35
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Facts About Wine
l Foot treading of grapes is still a common procedure in producing small quantities of some of the world’s best port wines. l Swirling the glass invites oxygen into the glass, which releases the aromas. l The region of Beaujolais is 34 miles long from north to south and 7 to 9 miles wide. All the grapes in the Beaujolais region must be picked by hand. These are the only vineyards, along with Champagne, where hand harvesting is mandatory. l There are more than 10,000 varieties of grapes grown around the world. It takes an average of four years before newly planted grape vines are harvested for the production of wine. l France produces the largest number of wine cases—averaging 550 million each year.
A manipulator is best defined by the people who avoid him.
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Food Industry News® October 2013
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how to prepare to communicate, before disaster even strikes: Make an emergency contact list. Keep an updated emergency contact list on your cell phone: police and fire agencies, power companies, insurance providers, co-workers, friends, family, and store a hard copy on or near your home phone. Include at least one out-of-town contact in case the disaster is widespread; and consider adding a few names under the listing “ICE” (In Case of Emergency) on your cell phone. Many emergency responders are trained to look for this in the event that you’re physically unable to use your phone. Keep a non-cordless phone at home. If you have a traditional landline at home –one that isn’t cable- or internet-based– make sure you have at least one corded phone connected; in the event that there’s a power outage, your cordless model, which requires electricity, will not work. Subscribe to text alerts. Subscribe to text-based weather alerts to stay updated on inclement weather, and reach out to local government and school officials to find out about other emergency alerts available in your community. Keep car chargers handy. Get in the habit of keeping your cellphone’s batteries fully charged, and keep car chargers available in the event of a power outage. You might also consider buying additional batteries and solar or hand-powered chargers for your devices. Because your loved ones may be separated when disaster strikes, develop a communication plan that’s specific to your family. Ready.gov recommends identifying a designated neighborhood meeting place and an out-of-neighborhood meeting place, and detailing how you plan to contact each other (for instance, designate an outof-town contact for everyone to notify that they’re safe, or set an “on air” time where you’ll each power up your phones and call or text with your status). It’s also a good idea to work with your children’s school or daycare to understand their emergency communication procedures. DURING AND AFTER A DISASTER There are also important steps you can take to improve the likelihood of communicating with loved ones during a disaster, and in the immediate aftermath: Call, don’t text, 911. If you have a life-threatening emergency, you should dial, not text, 9-1-1. Emergency systems are not currently set up to receive 911 texts, the FCC says. Text and use social media. Cell service can become congested during an emergency. Instead, try text messaging or emailing, which, the FCC says, are services that are less likely to experience network congestion. Also, consider posting your status on social media sites like Facebook and Twitter, or registering on the American Red Cross’ Safe and Well website, so that loved ones who may be searching for you know that you’re OK. Forward your home phone. If you have a land line and call-forwarding at home, Verizon Wireless suggests forwarding your home phone number to your cellphone if you’ll be away, or if conditions warrant an evacuation. Conserve cell battery life. You can extend the life of your cellphone battery charge by reducing the brightness of your screen, turning off Wi-Fi service (unless a cellular signal isn’t available), closing apps that aren’t critical, and putting your phone in airplane mode. Additionally, if you’re able to make a call, consider updating your voice mail message so that, even if inbound calls go to voice mail, you’re able to offer loved ones an update on your well-being. Practicing these tips can help you stay informed, in touch and safe throughout an emergency. If a disaster results in normal modes of communication going down, you’ll be glad you took the time to be prepared. More tips on page 21. –allstate.com
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Food Industry News® October 2013
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The ABC’s of Productive Living26 Tips from A to Z A. Avoid negative people, negative habits and negative sources of information. B. Believe in yourself and your closest confidants. C. Create a healthy balance between career, family and social responsibilities. D. Dare to be unique and creative. E. Enjoy yourself everyday. It’s quite possible there will be no tomorrow. F. Find what you love and become an expert at it. G. Go the extra mile. A little extra effort separates the good from the great. H. Help others when given the chance. I. Ignore insults, but take heed to constructive criticism. J. Just do it. Action is the vehicle for success. K. Kindness always trumps intelligence in the long-term. L. Learn at least one practical lesson everyday. M. Manage your time effectively by prioritizing your obligations. N. Never lie. Never cheat. Never steal. O. Open your mind to fresh ideas and experiences. P. Practice. Practice. Practice. Q. Quitting is not an option. Don’t give up on something or someone you believe in.
oct 33-40.indd 37
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R. Read as much as you can as often as you can. S. Stop procrastinating. Stop ignoring unsettled problems. T. Take responsibility for your actions, the good and the bad. U. Use your natural talents to open new doors of opportunity. V. Visualize your goals and map out an action plan for achieving them. W. Write stuff down. X. X-factors for success are always present. Keen awareness will uncover them. Y. You will never succeed if you never try. Z. Zero in on the truth by analyzing situations from every possible angle. –marcandangel.com
Obesity Updates After three decades of increases, adult obesity rates remained level in every state except for one, Arkansas, in the past year, according to F as in Fat: How Obesity Threatens America’s Future 2013, a report from the Trust for America’s Health (TFAH) and the Robert Wood Johnson Foundation (RWJF). Thirteen states now have adult obesity rates above 30 percent, 41 states have rates of at least 25 percent, and every state is above 20 percent, according to the report. In 1980, no state was above 15 percent; in 1991, no state was above 20 percent; in 2000, no state was above 25 percent; in 2007, only Mississippi was above 30 percent.* Rates vary by income. Over 31 percent of adults ages 18 and older who earn less than $25,000 per year were obese, compared with 25.4 percent of those who earn at least $50,000 per year.
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Food Industry News® October 2013
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Keep Your Facility Free of Rodents this Fall Food facilities can take precautions now to avoid rodent entry this fall; McCloud Services offers prevention tips for minimizing mice and rat entry As cooler days and nights become more familiar, food processing facilities should take the proper precautions now to avoid rodents from entering buildings this fall. Several species of rodents may be found in and around structures this time of year. Three main species which can cause concern for food processing facilities are: Roof Rat, Norway Rat, and House Mouse WHY: Rodents can be a major food safety concern for food facilities because: Mice and rats can contaminate food with their droppings, urine, hairs, nesting materials and feeding. The house mouse can produce an average of 50 or more fecal pellets per day. These droppings may contaminate food. Diseases and food borne illnesses can be transmitted through fecal material contamination. For these very critical food safety hazards, managers need to take the proper precautions to minimize rodentrelated issues in food plants. There are multiple lines of defense for preventing rodent infestations. These include: Traps and Baits. Exterior rodent monitoring stations should be placed at the building foundation perimeter and in some cases, at the property perimeter. These devices can help monitor activity and play a direct role in control through the use of traps and baits.
oct 33-40.indd 38
Visual Inspection. A visual inspection of the exterior is needed to help check for rodent signs like burrows and conditions conducive to rodents like food spillage. Depending on location and history, the exterior inspection many include an inspection of the building’s roof. Inspection of Incoming Goods. It is important that rodents are not brought into the facility on incoming products. This requires proper training of facility staff and established inspection procedures and documentation. Rodent Proofing the Exterior. To prevent interior entry, keep doors closed when not in use and utilize screens and sealing materials to prevent building access. Implementing a Strong Interior Inspection Program. Using interior pest management devices for monitoring and control, along with implementing a strong facility inspection program are the last lines of defense. Interior inspection beyond the mentioned devices is needed to help check for rodent activity and conditions conducive to rodent survival on an ongoing basis. Labeling and Repellents Several new rodent repellents have been introduced into the professional pest management market in recent years. These repellents may be used to direct rodents towards control devices. A second technique is to use the repellents to help exclude rodents from entering structures through dock plates or other openings. New metal meshes are also available in a wide variety of forms for use in rodent exclusion programs.
There have been changes in rodenticide labeling which may restrict the use of rodenticide products at the property perimeter. Food processors should be aware of the label requirements and switch to traps as needed.
McCloud Services, based in South Elgin, Ill., specializes in food protection safety. Patricia Hottel, technical director, can serve as a resource and educate plant managers on how to take the proper precautions to avoid rodents in their facilities this fall which could potentially lead to a larger food safety issue. Hottel can also update your readers on the latest rodenticide labeling and repellents. See their ad on page 29
Spotlight on Chicagoland’s Time Tested Favorite Restaurants
The Walnut Room at Macy’s
111 North State Street, Chicago, IL 60602 The world famous Walnut Room has been a Chicago tradition since 1907. Located on the 7th floor of Macy’s on State Street, the Walnut Room is the first restaurant ever opened in a department store. With Circassian wood paneling imported from Russia and Austrian chandeliers, the 17,000 square foot dining room is both elegant and comfortable.Located in the heart of the Chicago theatre district the Walnut Room is an excellent choice to take a break from shopping or for a meal and a glass of wine before the show. Opened in November of 2007, the Wine Bar features a small plate menu as well as more than 20 wines by the glass. After all, in their store, they have been feeding the shopping tradition since 1905.
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Food Industry News® October 2013
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Spotlight on Chicagoland’s Time Tested Favorite Restaurants The Berghoff
17 West Adams, Chicago, IL 60603 For more than a century, the Berghoff name has been synonymous with superb food, family tradition, and hospitality excellence – and is an iconic Chicago dining experience. Today the Berghoff Catering & Restaurant Group, under the helm of fourth generation Carlyn Berghoff, includes the historic Berghoff Restaurant – one of the nation’s oldest family-run businesses, Berghoff Café, and Berghoff Catering. The Berghoff’s doors opened in 1898 as a men-only saloon serving free corned beef sandwiches with the purchase of a stein of Berghoff Beer. Through the years, The Berghoff expanded into a full-service restaurant rich in German-American cuisine and culture. At today’s Berghoff, diners will find lighter and more contemporary dishes along with treasured old world favorites. And famous Berghoff Root Beer and the annual Berghoff Oktoberfest are evidence of its deep German roots. Building on the Berghoff tradition of offering clients innovative special events planning and catering services is Berghoff Catering, one of Chicago’s best catering and special events companies. Under the direction of CEO Carlyn Berghoff and Executive Chef Matt Reichel, seasoned professionals create extraordinary experiences and deliver flawless execution onpremise at the iconic Berghoff Restaurant or off-premise at Chicago’s most unique special event venues.
Laughter is the Best Medicine
Did you find time to eat breakfast this morning? If not, you’re not alone. Approximately 31 million Americans are missing out on a great start to their day by leaving breakfast on the table each morning. To help, Kellogg’s is introducing Kellogg’s To Go Breakfast Shakes and Breakfast Shake Mixes, on-the-go nutritious options for mom and her family. Available in n Flake Ice System three flavors ‒milk chocolate, n Skinning System strawberry and vanilla - new n Stuffer/Depositor Kellogg’s To Go Breakfast Shakes are packed with n Paddle Mixer 10 grams of protein and five grams of fiber and n Meat Grinder the Breakfast Shake Mixes, when served with one cup of skim milk, provide 13 grams of Flake Ice System Sausage Stuffer Tenderizers Portion Cutting Sausage Stuffer protein Skinning and Slicing Dicing MEAT PROCESSING n Meat Processing EQUIPMENT five grams of Equipment Sweden Made fiber –perfect Sawblades Visit Our Processing Equipment Showroom! to throw in a purse or backpack. 2308 N. 17th, Franklin Park, IL Pediatrician www.lps-corp.com N. 17th Ave. to emDr. Laura Jana has partnered 2308 with Kellogg’s Franklin Park, IL phasize the nutritional benefits of eating breakfast 847-451-2222 and can share some surprising information on families who skip breakfast, such as: Skipping breakfast actually increases your risk of obesity. Young people who skip breakfast consume 40 percent more sweets and 55 percent more soft drinks. Breakfast skippers are less likely to achieve their recommended daily intake for vitamins and minerals
A senior citizen drove his brand new Corvette convertible out of the dealership. Taking off down the road, he pushed it to 80 mph, enjoying the wind blowing through what little hair he had left. “Amazing,” he thought as he flew down I-95, pushing the pedal even more. Looking in his rear view mirror, he saw a Florida State Trooper, blue lights flashing and www.lps-corp.com siren blaring. He floored it to 100 mph, then 110, then 120. Suddenly he thought, “What am I doing? I’m too old for this!” and pulled over to await the trooper’s arrival. Pulling in behind him, the trooper got out of his vehicle and walked up to the Corvette. He looked at his watch, then said, “Sir, my shift ends in 30 minutes. Today is Friday. If you can give me a good reason for speeding – a reason I’ve never before heard – I’ll let you go.” The old gentleman paused then said, “Ten years ago, my wife ran off with a Florida State Trooper. I thought you were bringing her back.” “Have a good day, Sir,” replied the trooper. Industrial Scales
oct 33-40.indd 39
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Spotlight on Chicagoland’s Time Tested Favorite Restaurants
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Frontier Tavern’s Whole Animal Menu Diners at Frontier tend to go whole hog - or goat, or alligator - when ordering their meal. The West Town tavern at 1072 N. Milwaukee Ave. has become known for its whole animal dinner service. Each week, it books 15 to 20 such dinners for intrepid customers with Andrew Zimmern-like appetites. But pig and wild boar, the two most popular choices, apparently aren’t enough. Chef Brian Jupiter said he is looking to add whole llama to the menu in the next month. “I’m always looking at being able to expand,” said Jupiter, a New Orleans native weaned on alligator and other exotic meat. “It’s just a matter of time before
oct 33-40.indd 40
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someone else does it.” Restaurants from coast to coast have embraced the nose-to-tail philosophy, but Frontier appears to be that rare restaurant with a permanent whole animal menu. “Everybody says they’re farm-totable. I like to say we’re wild-totable,” Jupiter said. Frontier has been game meat-focused since opening in 2011. The space, with its exposed timber, has a lodge-like feel, which dictated the menu, Jupiter said. “We had some game to be unique, and then customers wanted more. Now, purveyors will call me in the morning and say, ‘Hey, I’ve got iguana,’ “ he said. There are six whole animals
Lou Mitchell’s
565 W Jackson Blvd., Chicago, IL 60661 Located at the beginning of Route 66 at 565 W. Jackson Boulevard, Lou Mitchell’s has been host to many. Everyone from U.S. Presidents, Mayors, Governors, Senators, Representatives, athletes, coaches, authors, judges, lawyers, clergy, and stars of the stage and screen. It’s a time-honored whistle stop on the campaign trails of many elected officials. Additionally, the restaurant’s patrons have served many members of the media as a solid source on how Chicagoans really think and feel about a variety of issues. Entering their 86th year, it’s still a family affair continuing the traditions of Lou Mitchell’s by the Thanas Family.
from which to choose: alligator, goat, lamb, pig, wild boar and suckling pig. Side dishes (mac ‘n’ cheese, Caesar salad, succotash, Johnny cakes) round out the meal. The dinners, which cost between $550 and $600 and serve 12 to 15 people, must be booked at least five days in advance. The suckling pig serves six to eight and costs $300. Patrons who book a whole animal dinner are overwhelmingly male. Alligator, which went on the menu about 10 months ago, is a bachelor party magnet. “It’s fun and it’s educational,” Jupiter said. “People in America have been eating game meat for years and years. Talk about sustainable - these are wild animals.” On Saturday, Jupiter had 10 animals in the smoker or ready to go - six pigs, two boars, a lamb and an alligator. The alligator and one pig were for Frontier regular Stephen Lee, who was celebrating his 36th birthday that evening with 30 friends. He stopped by in the afternoon to watch Jupiter skin the gator. “I wanted to do something exciting and crazy and fun and different, and only ‘Jup’ can do this,” Lee said, snapping photos on his iPhone. More than a few times, he touched the gator’s skin. “It’s sick, man. So amazing,” Lee said as he watched Jupiter work his blade under the skin. “Is it fatty?” “No,” Jupiter said. “Gator’s leaner than chicken.” The gators come from Louisiana. After skinning, Jupiter rubs them with spices, stuffs them with chicken, roasts and smokes them. In early July, Jupiter added a whole Skuna Bay salmon to the menu as a “lighter option,” with female customers in mind. He bakes the 12-pound fish under a thick blanket of salt and cracks it open tableside. He is working with Bensenville-based distributor Fortune Fish and Gourmet to source baby llama, which he is confident his customers will appreciate. He’s done a few llama dishes here and there, to rave reviews. “There’s some llama coming out of Wisconsin, and it’s something I feel would go over well,” Jupiter said. “We don’t have true red meat options, so I would like to have something there to satisfy meat eaters.” Because llama is so lean, he figures he’ll wrap the whole animal in beef caul fat before smoking it. And no, llama does not taste like chicken. It’s more like antelope or deer but “a little less of a game flavor,” Jupiter said.
The Sheriff pulled up next to the guy unloading garbage out of his pick-up into the ditch. The Sheriff asked, “Why are you dumping garbage in the ditch? Don’t you see that sign right over your head.” “Yep,” he replied. “That’s why ah’m dumpin’ it here, ‘cause it says: ‘Fine For Dumping Garbage.’”
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Food Industry News® October 2013
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IL Mulino di Valenzano Bakery______Page 26__ 773‑934‑1625
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Lipari Foods____________________Page 39__ 586‑447‑3500
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Instantwhip Chicago______________Page 10__ 800‑933‑2500
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Joel Berman Architecture & Design__Page 37__ 773‑275‑5968
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Dearborn Architects______________________ 312‑939‑3838
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La Parisien Bakery_______________________ 773‑725‑3500
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GFS Food Service Distribution______________ 800‑968‑6515
Gonnella Baking Co______________Page 25__ 312‑733‑2020
LPS Corp______________________Page 39__ 847‑451‑2222
GFS Marketplace________________Page 38__ 800‑968‑6525
Tec Foods Inc___________________Page 27__ 773‑638‑5310
Love Me Tenders, LLC____________________ 773‑502‑8000
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Lipari Foods____________________Page 39__ 586‑447‑3500
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DCI Central (Hotshot)_____________Page 21__ 800‑468‑7478
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Algelato________________________Page 14__ 847‑455‑5355
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Eli’s Cheesecakes________________Page 06__ 773‑736‑3417
PFG‑Fox River__________________Page 35__ 630‑896‑1991
New Dairy______________________________ 312‑421‑1234
Food Industry Training____________________ 630‑690‑3818
CSI ‑ Coker Service Inc___________Page 24__ 888‑908‑5600
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Just Gaskets And Hardware________________ 708‑758‑1289
Pacific Cigar Company____________Page 40__ 630‑972‑1189
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Food Industry News______________________ 847‑699‑3300
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New Dairy______________________________ 312‑421‑1234
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Illinois Restaurant Association______Page 27__ 312‑787‑4000
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oct 41‑48.indd 41
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Perishable Distribution Solutions____________ 888‑491‑1641
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A D E Foodservice Equipment______________ 630‑628‑0811
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Petritis Group Inc IL Lic 117001002__________ 847‑705‑6619
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CSI ‑ Coker Service Inc___________Page 24__ 888‑908‑5600
GELATO
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Losurdo Inc_____________________________ 630‑833‑2828
Zepole Restaurant Supply_________________ 630‑783‑1239
Promark International Distributors___________ 630‑876‑3855
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PNC Bank______________________Page 47__ 855‑762‑2361
March Quality Used & New Equip____Page 13__ 800‑210‑5895
Sip & Company__________________________ 708‑452‑8828
Devanco Foods__________________Page 20__ 847‑228‑7070
Lipari Foods____________________Page 39__ 586‑447‑3500
PFG‑Fox River__________________Page 35__ 630‑896‑1991
Sotiros Foods___________________Page 19__ 708‑371‑0002
Tec Foods Inc___________________Page 27__ 773‑638‑5310
Anichini Brothers_________________________ 312‑644‑8004
Algelato________________________Page 14__ 847‑455‑5355
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V Formusa Company_____________________ 312‑421‑0485
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Mackay Heating & Mechanical______Page 30__ 847‑381‑0448
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Hopkins Grease Company_________________ 877‑404‑7327
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Hopkins Grease Company_________________ 877‑404‑7327
Kaluzny Bros Inc_________________________ 815‑744‑1453
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9/13/13 9:49 AM
Food Industry News® October 2013
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Sta‑Kleen______________________________ 847‑352‑9191
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Mama Mucci’s Pasta______________________ 734‑453‑4555 Devanco Foods__________________Page 20__ 847‑228‑7070
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Papa Charlie’s___________________Page 30__ 877‑522‑PAPA
Devanco Foods__________________Page 20__ 847‑228‑7070
JANITOR‑SUPPLIES
GYROS
Grecian Delight Foods____________Page 26__ 847‑364‑1010
HAMBURGER PATTY MANUFACTURER
Devanco Foods__________________Page 20__ 847‑228‑7070
HEATING & AIR CONDITIONER SERVICE & REP
Mackay Heating & Mechanical______Page 30__ 847‑381‑0448
HOOD & DUCT SYSTEMS
AWR Welding___________________Page 14__ 773‑491‑5353
HOOD & EXHAUST‑CLEANING
Olympia Maintenance_____________Page 36__ 708‑344‑0344
Anichini Brothers_________________________ 312‑644‑8004
Ramar Supply Co________________Page 31__ 708‑233‑0808
JAPANESE‑FOOD PRODUCTS
Kikkoman International____________Page 11__ 630‑954‑1244
Columbus Vegetable Oils__________Page 05__ 773‑265‑6500
Enviromatic Corporation of America__________ 847‑729‑8000
OILS & VINEGAR
Northwestern Cutlery_____________Page 33__ 312‑421‑3666
ORGANIC FOODS
Law Office of Biagio Bucaro________________ 847‑619‑7450
Crawford Sausage_______________________ 773‑277‑3095
Cosmopolitan Textile______________________ 773‑254‑6100
Ajax Linen & Uniform_____________________ 800‑244‑4000
De Normandie Linen______________________ 773‑731‑8010
ICE COMPANIES
Mickey’s Linen__________________________ 773‑545‑7211
ICE CREAM
Valley Linen Supply_______________________ 630‑897‑4474
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 39__ 847‑451‑2222
Morgan Uniform and Linen Serv_____________ 773‑843‑3307
LIQUOR CONTROL SYSTEMS
Alpha POS Services______________________ 630‑690‑2870
LIQUOR DISTRIBUTORS
BC Merchants___________________Page 09__ 312‑929‑8840
LIQUOR LIABILITY/AUTO/UMBRELLA
Northern Illinois Insurance_________Page 48__ 815‑226‑9353
LIQUOR‑WHOLESALE
Peerless Liquors_________________________ 773‑378‑3908
Grove Ice Machines______________________ 630‑969‑5199
LOBSTERS
Empire Cooler Service____________Page 18__ 312‑733‑3900
LOGISTICS COMPANIES
ICE‑MAKING EQUIPMENT/REPAIR & SERVICE
MEAT WHOLESALE‑RANCHERS
ICE MACHINES‑SALES‑RENTAL OR LEASING
Automatic Ice Makers_____________________ 773‑975‑2005
Grove Ice Machines______________________ 630‑969‑5199
ICE‑SCULPTURE
AAA Nadeau’s Ice Sculptures_______________ 708‑366‑3333 INSURANCE
Northern Illinois Insurance_________Page 48__ 815‑226‑9353
Professional Consultants Inc_______Page 31__ 630‑369‑0013
Caro Insurance Services___________________ 708‑745‑5031
Maine Lobster Exchange__________Page 37__ 708‑253‑7728
Perishable Distribution Solutions____________ 888‑491‑1641
Toohill Beef Farm________________________ 309‑261‑3602
MEAT‑PROCESSING EQUIPMENT
LPS Corp______________________Page 39__ 847‑451‑2222
Berkel Midwest__________________________ 800‑921‑9151
MEAT‑SMOKED
Nueske Applewood Smoked Meats__________ 800‑382‑2266
MEAT‑WHOLESALE
Farmers Insurance‑Sandra Cavoto___________ 773‑586‑4500
Allen Brothers Meats______________Page 02__ 773‑890‑5100 Devanco Foods__________________Page 20__ 847‑228‑7070
Northwest Insurance Services______________ 888‑366‑3467
Buedel Fine Meats & Provisions_____________ 708‑496‑3500
Concklin Insurance Agency_________________ 630‑268‑1600
ISU‑WM Schwartz & Co___________________ 847‑996‑0002
Society Insurance________________________ 888‑576‑2438
The Horton Group________________________ 312‑917‑8610
INSURANCE ‑LIFE‑DISABILITY
Country Financial, Gary Knapp______________ 630‑924‑0813
Anichini Brothers_________________________ 312‑644‑8004
MEATS
PFG‑Fox River__________________Page 35__ 630‑896‑1991
MEATS‑ORGANIC
Blackwing Quality Meats___________Page 15__ 847‑838‑4888
INSURANCE SERVICES
MEDICAL SUPPLIES
R W Troxell & Company___________Page 10__ 312‑948‑5228
MENUS‑CUSTOM PRINTED
Northern Illinois Insurance_________Page 48__ 815‑226‑9353
Country Financial, Gary Knapp______________ 630‑924‑0813
Farmers Insurance‑Mark Holihan____________ 847‑823‑6800
ITALIAN BEEF
Devanco Foods__________________Page 20__ 847‑228‑7070
Papa Charlie’s___________________Page 30__ 877‑522‑PAPA Red Hot Chicago_________________Page 32__ 800‑249‑5226
oct 41‑48.indd 42
Columbus Vegetable Oils__________Page 05__ 773‑265‑6500
Mercer Cutlery__________________________ 773‑844‑7256
KNIVES‑FOOD PREP
LINEN SUPPLY & RENTAL SERVICE
Homer’s Gourmet Ice Cream_______Page 16__ 847‑251‑0477
OILS‑COOKING/BULK
OLIVE OILS
HOT DOGS
Algelato________________________Page 14__ 847‑455‑5355
Pastorelli Foods________________________800‑SOS‑AUCY
Maestranzi Brothers______________________ 708‑867‑7323
Russel G Winick and Associates P C_________ 630‑548‑5800
Tinley Ice Company______________________ 708‑532‑8777
Premier Produce_________________________ 847‑678‑0780
PUBLISHING
Chicago Booth__________________Page 12__ 773‑378‑8400
OIL RECOVERY & RECYCLING
OILS & FATS‑COOKING
Averus_________________________________ 800‑393‑8287
Henrichsen Fire & Safety Equip_____________ 800‑373‑9714
Vienna Beef____________________________ 773‑278‑7800
OIL & SHORTENING
PRODUCE DISTRIBUTORS
PFG‑Fox River__________________Page 35__ 630‑896‑1991
Mama Mucci’s Pasta______________________ 734‑453‑4555
LAWYER
Red Hot Chicago_________________Page 32__ 800‑249‑5226
Mama Mucci’s Pasta______________________ 734‑453‑4555
Olympia Maintenance_____________Page 36__ 708‑344‑0344
Hoods Chicago__________________Page 23__ 773‑552‑9200
Averus_________________________________ 800‑393‑8287
NOODLES
Menu’s To Go___________________________ 630‑483‑0848
Northern Light Energy_____________________ 708‑695‑5042
Cozzini Inc_____________________________ 888‑846‑7785
HOOD SYSTEMS‑FIRE
NAME‑PLATES & TAGS
Classic Design Awards____________________ 847‑470‑0855
Olympia Maintenance_____________Page 36__ 708‑344‑0344
PRINTERS
KITCHEN‑EXHAUST SYSTEMS/CLEANING
Berkel Midwest__________________________ 800‑921‑9151
Enviromatic Corporation of America__________ 847‑729‑8000
Belvin/J&F Sheet Metal Co_________________ 312‑666‑5222
NACHO‑EQUIPMENT & SUPPLIES
Gold Medal Products_____________Page 16__ 800‑767‑5352
PRESSURE WASHING
Mahoney Environmental___________Page 32__ 800‑892‑9392
Columbus Vegetable Oils__________Page 05__ 773‑265‑6500
KNIFE‑SHARPENING SERVICE
HOOD & EXHAUST‑SYSTEMS
MYSTERY‑SHOPPING/HOSPITALITY&GROCERY
Petritis Group Inc IL Lic 117001002__________ 847‑705‑6619
POPCORN‑EQUIPMENT & SUPPLIES
Gold Medal Products_____________Page 16__ 800‑767‑5352
JUICERS‑FRUIT & VEGETABLES
Airways Systems_________________________ 630‑595‑4242
Averus_________________________________ 800‑393‑8287
MODELS‑TRADE SHOWS
Enve Models____________________________ 312‑929‑2791
Affirmed Medical Service__________________ 847‑322‑9185 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__________Page 04__ 708‑563‑7090
Columbus Vegetable Oils__________Page 05__ 773‑265‑6500
Pastorelli Foods________________________800‑SOS‑AUCY OUTDOOR FURNITURE
John Manson & Associates_________________ 773‑278‑8280
OVEN REPAIR & MAINTENANCE
Mackay Heating & Mechanical______Page 30__ 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 27__ 773‑638‑5310
Gust John Foods & Products Corp___________ 630‑879‑8700
PAPER‑PRODUCTS
Ramar Supply Co________________Page 31__ 708‑233‑0808
PARTY‑FAVORS & SUPPLIES
Ramar Supply Co________________Page 31__ 708‑233‑0808
PASTA‑FRESH AND FROZEN
Pastafresh Home Made Pasta______________ 773‑745‑5888
PASTA‑PRODUCTS
Mama Mucci’s Pasta______________________ 734‑453‑4555
PASTRY INGREDIENTS
Sotiros Foods___________________Page 19__ 708‑371‑0002
PATTY MACHINES/FOOD FORMERS
Berkel Midwest__________________________ 800‑921‑9151
Food Industry News______________________ 847‑699‑3300
RAVIOLI
RE‑UPHOLSTERY
REFRIGERATION EQUIP SERVICE & REPAIR
CSI ‑ Coker Service Inc___________Page 24__ 888‑908‑5600
Emerald Restaurant Service________Page 21__ 847‑489‑4230
Mackay Heating & Mechanical______Page 30__ 847‑381‑0448
Accu‑Tech______________________________ 847‑658‑8440
REFRIGERATION‑EQUIP/COMMERCIAL
Custom Cooler & Freezer__________Page 09__ 630‑879‑3131
REFRIGERATION‑UNITS/TRUCKS
Gateway Industrial Power__________Page 04__ 708‑563‑7090
RENDERER‑RECYCLING
Mahoney Environmental___________Page 32__ 800‑892‑9392
RESTAURANT CONSULTANTS
Restaurant Business Solutions______Page 29__ 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 09__ 630‑879‑3131
Northwestern Cutlery_____________Page 33__ 312‑421‑3666
Olympic Store Fixtures____________Page 08__ 773‑585‑3755
Ramar Supply Co________________Page 31__ 708‑233‑0808
Trimark Marlinn__________________Page 22__ 708‑496‑1700 Zepole Restaurant Supply_________Page 16__ 630‑783‑1239 Berkel Midwest__________________________ 800‑921‑9151 Gatorchef.com__________________________ 888‑944‑2867
Mercer Cutlery__________________________ 773‑844‑7256
RESTAURANT EQUIPMENT REPAIR SERVICE
CSI ‑ Coker Service Inc___________Page 24__ 888‑908‑5600
Emerald Restaurant Service________Page 21__ 847‑489‑4230
Mackay Heating & Mechanical______Page 30__ 847‑381‑0448
Accu‑Tech______________________________ 847‑658‑8440
PEST CONTROL/PEST ELIMINATION
Berkel Midwest__________________________ 800‑921‑9151
Presto X Pest Control_____________________ 888‑627‑5772
Hobart Corporation_______________________ 847‑631‑0070
Vienna Beef____________________________ 773‑278‑7800
Bob King Auctions________________Page 17__ 847‑458‑0500
Mc Cloud Services_______________Page 29__ 800‑332‑7805
PICKLES & RELISH
Cobblestone Ovens______________________ 847‑635‑0172
RESTAURANT EQUIPMENT‑NEW & USED
PIZZA SUPPLY DISTRIBUTORS
Cintas Facility Services____________Page 08__ 630‑543‑3666
PLAQUES
RESTAURANT REAL ESTATE SALES
Anichini Brothers_________________________ 312‑644‑8004
March Quality Used & New Equip____Page 13__ 800‑210‑5895
Classic Design Awards____________________ 847‑470‑0855
John Moauro/Realty Executives_____________ 708‑361‑1150
Faucet Shoppe The______________Page 08__ 773‑478‑3890
Nick Dibrizzi/Coldwell Banker_______________ 708‑562‑9328
Alpha POS Systems______________________ 630‑690‑2870
RESTAURANT‑DESIGNERS
PLUMBING SUPPLIES
POINT OF SALE SUPPLIES
Kudan Group Inc_________________________ 312‑575‑0480
Pontarelli & Company_____________________ 847‑778‑3571
Schmaus Cash Register & POS_____________ 847‑675‑6066
A D E Foodservice Equipment______________ 630‑628‑0811
Resource Point of Sale____________Page 03__ 773‑252‑5500
RESTAURANTS
Alpha POS Services______________________ 630‑690‑2870
RETAIL PRODUCT DISTRIBUTOR
POINT OF SALE SYSTEMS
United Video Systems_____________Page 23__ 708‑780‑1200
Merchants Solutions______________________ 708‑449‑6650
Retail Control Solutions___________________ 630‑521‑9900
Schmaus Cash Register & POS_____________ 847‑675‑6066
SilverWare POS_________________________ 888‑510‑5102
Losurdo Inc_____________________________ 630‑833‑2828
La Scarola Restaurant____________________ 312‑243‑1740
Lipari Foods____________________Page 39__ 586‑447‑3500
SALAD‑DRESSINGS & OILS
Columbus Vegetable Oils__________Page 05__ 773‑265‑6500
Tec Foods Inc___________________Page 27__ 773‑638‑5310
9/13/13 9:49 AM
MEMBER: CRBA
Page 42
Food Industry News® October 2013 SALT‑DE‑ICING
Apache Supply__________________________ 708‑409‑1040
SANITATION TRAINING
Illinois Restaurant Association______Page 27__ 312‑787‑4000
SATELLITE TV SYSTEMS
Prime Time Sports_______________________ 847‑637‑3500
SAUSAGE
Red Hot Chicago_________________Page 32__ 800‑249‑5226
Anichini Brothers_________________________ 312‑644‑8004
Crawford Sausage_______________________ 773‑277‑3095
Vienna Beef____________________________ 773‑278‑7800
SAUSAGE MAKING EQUIPMENT
LPS Corp______________________Page 39__ 847‑451‑2222
SAUSAGE PRODUCTS
Rose Packing___________________________ 800‑323‑7363
SCALES
Berkel Midwest__________________________ 800‑921‑9151
SEAFOOD‑WHOLESALE
Maine Lobster Exchange__________Page 37__ 708‑253‑7728
SEATING
Waco Manufacturing______________________ 312‑733‑0054
SEWER(MAINT)‑RODDING & JETTING
Tierra Environmental______________Page 18__ 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 05__ 773‑265‑6500
SIGNAGE‑INDOOR & OUTDOOR
MEMBER: CRBA
American Graphics_______________Page 18__ 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 08__ 630‑543‑3666 SOCIAL MEDIA CONSULTANTS Kurman Communications__________Page 40__ 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 STAINLESS STEEL EQUIPMENT & REPAIR C & R Restaurant Service__________Page 17__ 312‑850‑1818 STEAKS‑LOCALLY FARM RAISED
Toohill Beef Farm________________________ STEAM CLEANING Mahoney Environmental___________Page 32__ Olympia Maintenance_____________Page 36__ Skyline Building Services__________Page 28__ SUPERMARKET‑ EQUIPMENT/ NEW & USED Berkel Midwest__________________________ SYRUP‑PANCAKE & WAFFLE Gust John Foods & Products Corp___________
309‑261‑3602
800‑892‑9392 708‑344‑0344 312‑454‑4545 800‑921‑9151 630‑879‑8700
Page 43
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 28__ 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____________________Page 35__ 773‑784‑2503 TOMATO PRODUCTS Pastorelli Foods________________________800‑SOS‑AUCY TRADE PUBLICATIONS Food Industry News______________________ 847‑699‑3300 TRADE SHOWS & EVENTS Illinois Food Retailers Association___________ 800‑624‑6712 TRUCK GRAPHICS
American Graphics_______________Page 18__ TRUCK‑REFRIGERATED DCI Central (Hotshot)_____________Page 21__ TRUCK‑SALES & SERVICE DCI Central (Hotshot)_____________Page 21__ TRUCK‑SALES NEW & USED D & S Truck Center_______________Page 24__ TV SALES, SERVICE & INSTALLATION Prime Time Sports_______________________
888‑774‑6270
800‑468‑7478 800‑468‑7478 708‑352‑5551 847‑637‑3500
UNIFORMS‑ALL TYPES Ajax Linen & Uniform_____________________ 800‑244‑4000 Valley Linen Supply_______________________ 630‑897‑4474 VENTILATING‑SYTEMS CLEANING Olympia Maintenance_____________Page 36__ 708‑344‑0344 Airways Systems_________________________ 630‑595‑4242 Averus_________________________________ 800‑393‑8287 VIDEO GAMING TERMINALS Illinois Video Slot Mgmt (IVSM)_____________ 847‑612‑8781 VIDEO SURVEILLANCE SYSTEMS United Video Systems_____________Page 23__ 708‑780‑1200 WALK‑IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical______Page 30__ 847‑381‑0448 WALK‑IN COOLERS AND FREEZERS Custom Cooler & Freezer__________Page 09__ 630‑879‑3131 WATER‑BOTTLED Eagle Distributors Inc_____________Page 07__ 773‑775‑5777 WEBSITE DESIGN Americaneagle.com______________________ 847‑699‑0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication_____Page 33__ 630‑930‑9516 WHIPPED CREAM Instantwhip Chicago______________Page 10__ 800‑933‑2500 WILD GAME Blackwing Quality Meats___________Page 15__ 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
CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
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 West Suburbs-LaGrange Park Brookfield Area Former Brunetti’s Restaurant-Closed 9022 W. 31st Street. 9,000 SF restaurant on 20,000 SF lot. Banquet, plus full basement; 2 kitchens, 2 bars & 4 bathrooms. For Real Estate: $309,000 SW Suburbs Turn-key established deli-catering with full kitchen, black iron; Beer & wine-seating-plenty of parking. Owner retiring—owner financing with 30% down 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
Only From
Nick Di Brizzi 888-317-7721
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 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 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 SOUTHWEST SUBURBS BLUE ISLAND 4,000 SF on the 1st floor, plus 2,000 SF on 2nd floor working area and two bedroom apartments. Perfect for restaurant or grocery store with liquor. Very motivated, seller offers property and equipment at $199,500
WEST SUBURBS - DUPAGE COUNTY PIZZA!! PIZZA!! PIZZA!! Chicagoland. Real $$$ Maker, Very well established. Seller Financing with $100,000 down. Southeast Suburbs Turn key free standing with drive-thru 2,150 SF restaurant with drive-thru Seats 75, plus 35 in outdoor patio 18,750 SF lot, parking for 40 cars 50’s style restaurant, looks like a Johnny Rockets motif. Must see to appreciate. Possible seller financing with 30% down. NORTHBROOK Fast Food Eatery Established for 20 years Turn-key 2,380 SF, seats 60 Hot Location! Elgin - NW Suburbs For Lease - National Tenant Location Free standing fast food restaurant, turn-key with drive-thru. 2,732 SF building on 18,738 SF lot OAK BROOK AREA Steakhouse, Real $$$$ Maker; Verifiable 7,000 SF building, 3 acres land Turn-key. Corner stoplight intersection Also great national tenant location & great development opportunity. Available for sale or for lease.
We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
oct 41‑48.indd 43
9/13/13 9:49 AM
Food Industry News® October 2013
Page 44
FOR SALE OR LEASE 32,500 SF Building (Divisible)
3931 S. Leavitt Street Chicago, IL 60609
• Outside storage / secured parking • Temperature controlled dock area • Easy access to I-55 at Damen interchange • 2nd floor Office Area 4,000+/- sf with private and general office, conference room, break room • Large dry storage area
Ken Robberechts 312.275.3103 ken@baumrealty.com
oct 41‑48.indd 44
Ryan Phillips
847.588.5635 rphillips@newmarkkfe.com
9/13/13 9:49 AM
MEMBER: CRBA
• Food Production Baking Facility • Cooler / freezer • Equipment includes: 5 bakery ovens, 3 large steam kettles, 250 gallon mixing bowl, industrial washers and dryers
Food Industry NewsÂŽ October 2013
Page 45
Chicago’s Premier Hospitality Real Estate Brokers 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
NEW LISTINGS
Kudan Group
Kudan Group, Inc.
RestaurantRE
Kudan Group
Andersonville - 5413 N. Clark St. - FKA, Marigold Built-out, fully furnished restaurant/bar in the heart of Andersonville! Features, full kitchen, large basement/prep area with walk-in coolers and freezer. Size: 2,750SF (Bus.) Price: $179,00 (Bus. Sale) Rent: $6K/Mo. (Gross) Agents: Jerrod/Juan Carlos (Code: 513)
Lakeview - Casual Restaurant/Bar Available in Populous Lakeview Corner location with sidewalk patio. Completely remodeled and upgraded 2 years ago. Open kitchen with full basement for plenty of storage. An easy re-concept. Size: 1,250SF (Approx.) Price: $149,500 (Bus. Sale) Rent: $5,250/Mo. (Gross) Agent: Scott (Code: 354)
Lakeview, East - 3600 N. Halsted St. - Retail Condo for Lease Newly constructed retail condo for lease. Located on Halsted street surrounded by Lakeview and Wrigleyville entertainment and dining. Size: 2,000 SF (Bus.) Lease: $36/SF (Net) Agent: Jarrett (Code: 639)
Lincoln Park - 1629 N. Halsted St. - FKA, Caminito Argentinian Grill ‡•–ƒ—”ƒÂ?–Ȁ ƒ” ƒ…”‘•• –Š‡ •–”‡‡– ˆ”‘Â? –‡’’‡Â?™‘ŽˆǤ –”‘Â?‰ †‡Â?Â‘Â‰Â”ÂƒÂ’ÂŠÂ‹Â…Â•ÇĄ Š‹‰Š Â–Â”ÂƒĆĽÂ… ƒÂ?†
Restaurant Brokerage Division
Vince Ferraro
Bringing People and Real Estate Together
TURN KEY 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.
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!!
FAST FOOD
house while attracting concert goers from the newly opened Concord Theater down the street. Size: 4,032 SF (Bus.) Price: $249K (Bus. Sale) (Partnership TBN) Rent: $6,500/SF (Net) Agent: Jerrod (Code: 517)
J.W. PLATEK’S
Logan Square - 2210 N. Milwaukee Ave. - El Nuevo Naranjo
Rogers Park - Cafe/Restaurant Partnership Opportunity or Restaurant Business Sale Newly built-out, turn-key restaurant with licenses in place. Features green build-out & large patio on prominent corner. All new equipment and furnishings with a full basement and walk-in cooler. Size: 4,032 SF (Bus.) Price: $249K (Bus. Sale) (Partnership TBN) Rent: $6,500/SF (Net) Agent: Jerrod (Code: 517)
Uptown - 4832 N. Broadway St. - Theater Space with Bar for Lease
‹‰Š …‡‹Ž‹Â?‰•ǥ Šƒ”†™‘‘† ƪ‘‘”• ƒÂ?† ƒ •‡…‘Â?† ƪ‘‘” Â?‡œœƒÂ?‹Â?‡ ˆ‘” ‘Ƽ…‡ ƒÂ?† …ŠƒÂ?‰‹Â?‰ ”‘‘Â?• ƒ”‡ some of the many features. Option to purchase licenses. Near popular restaurants & Green Mill. Size: 4,561 SF (Bus.) Lease: $5,325/Mo. (NNN) Agent: Juan Carlos (Code: 1027)
FEATURED LISTINGS
Bedford Park - 6800 S. Archer Rd. - Banquet Hall with Real Estate and Parking Long running banquet hall with great visibility on major thoroughfare. 2 story facility with ƒ††‹–‹‘Â?ƒŽ ‘Ƽ…‡ •’ƒ…‡ ‘Â? –Š‡ Í–Â?† ƪ‘‘”Ǥ Ž‘•‡ –‘ ‘›‘–ƒ ƒ”Â? ƒÂ?† ‹†™ƒ› Â?–‡”Â?ƒ–‹‘Â?ƒŽ ‹”’‘”–Ǥ Size: 8,900 SF (Bldg.) 3.25 Acres (Lot) Price: $950,000 (RE & Bus. Sale) Agent: Frank (Code: F71) Lakeview - 3056 N. Lincoln Ave. - Newly Built Restaurant/Bar Available
Standalone restaurant building with vaulted ceilings and open kitchen. Rent negotiable. ‘–‹˜ƒ–‡† •‡ŽŽ‡”Ǥ ‡ŽŽ‡” ƤÂ?ƒÂ?…‹Â?‰ ƒ˜ƒ‹Žƒ„Ž‡ ˆ‘” Â“Â—ÂƒÂŽÂ‹Ć¤Â‡Â† „—›‡”•Ǥ ‘Â?–ƒ…– ƒ‰‡Â?– ˆ‘” Â?‘”‡ †‡–ƒ‹Ž•Ǥ Size: 2,200 SF (Bus.) Price: $149,000 (Bus. Sale) Rent: TBD Agent: Juan Carlos (Code: 1007)
Naperville - Â”Â‘Ć¤Â–ÂƒÂ„ÂŽÂ‡ÇĄ ‡ŽŽnj •–ƒ„Ž‹•Š‡† ‡•–ƒ—”ƒÂ?– ˆ‘” ‡ƒ•‡ ‘” ‡ƒŽ •–ƒ–‡ ƒŽ‡ Located on busy Naperville thoroughfare with excellent street visibility, signage and onsite parking. Strong gross sales of +$1M. Successful restaurant business in operation for over 30 years. Size: 3,500 SF (Bus.) Lease: $8,500/Mo. (Net) Price: $1.65M (Bus. & RE Sale) Agent: Frank (Code: F82)
Oak Brook Area - Well-Established Fine Dining Restaurant Available Restaurant with upscale clientele in place. Established in 2002 with sales of over $1M in 2012. Located on busy thoroughfare close to Oak Brook & Hinsdale. All FF&E included in sale price. Size: 2,200 SF (Bus.) Price: $149,500 (Bus.) Rent: $37.09/SF (Mod. Gross) Agent: Jarrett (Code: 635)
Hot Rickmond area! Fully fixtured restaurant... ready to re-open. Freestanding. Parking. Patio! Signage. Fully equipped. Liquor license available. 3 bedroom apartment. W/ REAL ESTATE @ $329K...OBO!!
GREAT FOOD – FAST! Just Listed! 6am - 4pm!...Breakfast/Lunch. 6 days. No Sundays! Standalone building. Parking. Patio. Owner promises lease with renewal options. Confidential. Assets, FF&E @ $69K
MEMBER: CRBA
Classic dive bar holding tavern & PPA licenses. Join Parson’s Chicken & Fish and Polanco Steak-
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
pedestrian counts and good street visibility. Option to expand. All FF&E included in price. Price: $89,000 (Bus. Sale) Rent: $3,150/Mo. (Gross) Agent: Juan Carlos (Code: 1026)
MEMBER: CRBA
PONTARELLI ASSOCIATES
YOU CONCEPT 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.
SPORTS BAR / CLUB: JOLIET AREA!! 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!!
River East - ͔͕͘ Ǥ ŽŽ‹Â?‘‹• –Ǥ ÇŚ ™‘ ‡•–ƒ—”ƒÂ?– ’ƒ…‡• ˜ƒ‹Žƒ„Ž‡ ‹Â? Š‡ ‘ˆ–• ƒ– ‹˜‡” ƒ•– Spaces feature outdoor, riverside dining, use of dock and boat slip spaces. Adjacent parking garage. Walking distance from Loop and Navy Pier. Strong demographics and pedestrian counts. Size: 10,832 SF (Restaurant A) 4,772 SF (Restaurant B) Agents: Jarrett/Scott (Code: 635)
Roscoe Village - 2054 W. Roscoe St. - El Tinajon Located in the heart of Roscoe Village. Restaurant space features two al fresco dining options with a sizeable sidewalk cafe and potential private patio or beer garden. Full 1,000 SF basement. Size: 1,000 SF (+ Patio) Price: $39,000 (Bus.) Rent: $4,100/Mo. (Mod. Gross) Agent: Juan Carlos (Code: 1020)
for CLASSIFIED RATES
call Paula: 847-699-3300 major credit cards accepted!
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***PLUS: • PUB...NEAR WEST SUBURB! • VACANT...ESTABLISHED LOCATION...LOMBARD! • PIZZA...NORTH SHORE...CALL!!
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
VinceF@realtychicago.com
CALL 847/778-3571
9/13/13 9:49 AM
Food Industry News® October 2013
Page 46
DELI-STYLE RESTAURANT & CATERING - WEST SUBURBS
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
2100 sq ft, fully equipped & operational. From $39K or Offer & Franchise Fee. In Business Since 1995.
630-279-9809
GREAT BUSINESS OPPORTUNITIES BREAKFAST LUNCH - Business or Business and Property From $65,000 to $450,000 COMMERCIAL - With Restaurants, Offices, Stores, Apartments From $299,000 to $1,100,000 FAST FOOD - Corner - Drive Thru - Money Makers From $129,000 to $445,000
MEMBER: CRBA
FRUIT MARKET - Long Established and Profitable - Partnership Challenges Only $895,000 MEDICAL OFFICES-FOR LEASE - 1,000 or 2,000 sq. ft. - Strip Mall - Corner PIZZA-ITALIAN RESTAURANT - Incredible Deal! - “State of The Art” FFE From $145,000 to $155,000
Prime Downtown Frankfort Restaurant Available for Sale or Rent
$795,000 Sale | $8/SQ FT Rent 11,000 SQ FT. available Dining Rm Seating for 150 | Banquet Rm Seating for 200 2 Bars and Banquet Bar Confidential Listing!
708-362-0160
PRINTING With PROPERTY - Free Standing - With Property Only $299,000
Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com www.eatz-resales.com
RESTAURANTS - Some at Corners, Established, With or Without Property From $99,500 to $820,000 SPORTS BARS-RESTAURANTS-PIZZA - With Property - Supper Deals From $450,000 to $2,100,000
Moreover, call us at (773) 743-2100 for:
1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote
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
oct 41-48.indd 46
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
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.
Call today for details or appointment.
Visit us at www.realpoul.com
BANQUETS-FINE DINING-CATERING - Property and Business - Don’t Miss it! Only $1,095,000
BUSINESS OPPORTUNITIES
Fast Food (Far West) • Sales 1MM • Rent $3,900 • Profit $260k • Price $699K 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 Wood Burning Pizzeria (NW Subs) • 2012 annual sales $290k • Serving Beer and Wine • Asking $110k Pizzeria (W Subs - Under Contract) • Western Suburbs • 2012 Net Sales $240k • Asking $60k
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 Pizzeria (SW Suburbs) • Rent $750/mth • Sales $10k/mth • Asking $39k 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)
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.
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
• “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.
• “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
RICK SIMPSON, BROKER, REALTOR, SFR (23 YRS EXPERIENCE) WWW.RICKSIMPSONREALTOR.COM RSIMPSON@MALOOFREALTY.COM
309.202.8148
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
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T:10.5” S:10”
how to plan your cash flow, not just your menu.
Cash Flow Insight∑ | for the achiever in you® Introducing Cash Flow Insight powered by PNC CFO — a suite of user-friendly online tools that can help you understand and project your restaurant’s cash flow, so you can turn insight into action. Try it at no cost today*. Call the Cash Flow Insight Center at 855-762-2361, stop by any PNC branch or go to pnc.com/cashflowinsight
*Offer requires a PNC Business Checking account and enrollment in PNC Online Banking. Offer valid during your current statement cycle period and two additional statement cycles, which constitutes your free trial period.
One free trial period per customer, based on the enrollment date of the first account you enroll in Cash Flow Insight. Your free trial period for all accounts in Cash Flow Insight ends at the same time. At the end of your free trial, you will remain enrolled in Cash Flow Insight and be charged a fee of $10/month. If you do not want to continue with Cash Flow Insight, you may opt out of the service on your Preferences page within Cash Flow Insight. Beyond the trial period, certain account types have Cash Flow Insight for no additional monthly fee, including Business Enterprise Checking, Industry Solutions Checking and Retail Businesses Checking. Cash Flow Insight and CFO: Cash Flow Options are service marks of The PNC Financial Services Group, Inc. ©2013 The PNC Financial Services Group, Inc. All rights reserved. PNC Bank, National Association. Member FDIC
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