Food Industry News October 2015 web edition

FOOD INDUSTRY NEWS OCTOBER 2015

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TRAVEL: KOHLER, WISCONSIN .............................. 6 DINING WITH MS. X ........................................ 14 CHEF PROFILES ................................... 15, 18, 22 AROUND CHICAGO: CONNIE’S PIZZA.......................23 NATIONAL NEWS ............................................ 29 CARY MILLER ............................................... 30 CHICAGOLAND NEWS ....................................... 32 DIRECTORY .................................................. 41

Pastry Chef of Chef of The Year The Year Chef Tony Mantuano Chef Judy Contino Spiaggia Bittersweet

Legendary Chef Chef J. Joho Everest • Paris Club

Industry Legend Georges “Kiki” Cuisance Kiki’s Bistro

Industry Leader Industry Leader Hugo Ralli Steve Lombardo Gibsons • Luxbar Gibsons • Luxbar Hugo’s Frog Bar •Quartino Hugo’s Frog Bar • Quartino

Chefs Hall of Fame Dinner Event Honoring Their 2015 Inductees Thursday, October 15, 2015

Crystal Gardens, Navy Pier, 700 E. Grand, Chicago • 5:00–9:30pm Honorary Event Chair: Phil Stefani Honorary Chairman: Jesse White, Secretary of State Join Chicago’s celebrity chefs and restaurateurs plus industry friends and fellow foodies!

■ $80 Per Person ■ $125 At the Door ■ $995 VIP ■ Sponsorship Packages: $2,500 to $7,500 ■ Program Booklet Ad Prices: $175 to $500 ■ Wandering feast prepared by local restaurants and chef inductees ■ Silent Auction ■ Entertainment ■ $15 Discount Parking For more information or to donate silent auction items, Contact: Carmella Anello 630-290-7008 ~ canello@sbcglobal.net Tickets are non-refundable / Space is Limited Fundraising proceeds to fund building site for museum

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OCTOBER, 2015

74 YEARS OF GENE & GEORGETTI

Approaching their 75th anniversary, Gene & Georgetti Rosemont has opened their 3,600 square foot suburban dining room that allows seating for 240 guests, with two private dining rooms and a Fireplace Room that can also be used for pri-

vate dining. The venue carries the look of the original downtown location, including oxblood chairs, mahogany elements and iconic brown and gold contouring. It is their first expansion since opening in River North (500 N. Franklin) in 1941.

The team behind the expansion includes proprietors Marion and Tony Durpetti, and Managing Partner Richard Ciota, who also serves as general manager and oversee operations of both locations. Tony and Marion’s daughter, Michelle Durpetti brings her expertise of private, corporate and wedding planning and production to her role as marketing and special events manager. Both Ciota and Durpetti are proud to be the third generation, inspired by founder Gene Michelotti; great uncle to Ciota and grandfather to Durpetti.

“As we approach our milestone 75th anniversary, we are excited to grow the Gene & Georgetti brand,” Tony Durpetti said.

“We have a great team in place and we are looking forward to this new opportunity.

We have had other offers to expand in the past, but we feel that Rosemont gives us the best opportunity to move forward.”

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WE’RE JUST TAKING OFF. US Foods® is set to re-launch as an even stronger force in the foodservice industry. And

we’ll continue to revolutionize. In the last three years, we’ve released more than 300 new and innovative products, created the first-ever integrated industry mobile app, pioneered e-commerce and much, much more. Get on board, it’s going to be a great ride.

US Foods Chicago Division | 630-595-1200 | www.usfoods.com ©2015 US Foods. All rights reserved.

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Food Industry News® October 2015

www.foodindustrynews.com

US Foods New Class of Fanatics Chefs

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US Foods recently announced that 11 US Foods chefs have joined the elite team of Food Fanatics Chefs focused on sharing culinary expertise and industry insights that will help chefs and restaurateurs take their businesses to the next level. The new Food Fanatic Chefs were carefully chosen for their rich, culinary backgrounds, deep knowledge of the restaurant industry and love of all things food. They join US Foods’ esteemed group of more than 25 Food Fanatics Chefs in local markets across the country.

All Food Fanatics Chefs complete a rigorous university program that focuses on testing and expanding their skills to ensure they meet the Food Fanatics designation.

Using their own culinary expertise, as well as insights from the company’s work with more than 250,000 restaurants and foodservice operations, the Food Fanatics Chefs collaborate with chefs and restaurateurs across the country. Their responsibilities include introducing the latest US Foods products and innovations to local chefs, offering in-depth menu and recipe analysis for restaurateurs and consulting with operators on enhancements they can make to help their businesses succeed.

For more info, visit www.foodfanatics.com.

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Sam’s Club Seeks Higher Income Shoppers Sam’s Club is looking to create a more upscale shopping experience Food INdustry and attract higher-inNews come consumers, markValerie Miller ing a break from the President and Publisher strategy of its parent Cary Miller Wal-Mart, whose target Advertising/Vice President 847-699-3300 x12 customers are those in Bob Zimmerman, households that earn Independent Advertising Consultant about $45,000 annually.

312-953-2317 As part of the effort, Terry Minnich, Editor Sam’s has begun carryPaula Mueller ing more organic items Classifieds/Office Management Nick Panos, Corporate Counsel and brand-name clothMark Braun, Associate Publisher ing, and the retailer has ––––– also improved online orJames Contis 1927-2013 dering and added servicFood Industry News Issue 10, October 2015 es like tax preparation.

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If things seem under control, you are just not going fast enough.

— Mario Andretti

– Adapted from The Wall Street Journal

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According to Datassential, three-quarters of U.S. consumers eat at least one burger a week, and most are purchased at limited-service eateries. Quickservice chains lead, but fast-casual better-burger concepts such as Shake Shack are gaining on them, with burger menus that offer patrons more options for innovation and customization.

– Adapted from SmartBlog on Food & Beverage

The world is not run by thought, nor by imagination, but by opinion.

— Elizabeth Drew

Restaurant Industry Seeks Immigration Fix Immigrants are a large part of the U.S. restaurant workforce, but everchanging rules have the industry pushing lawmakers to fix the broken immigration system in a way that makes business sense. “Through hard work, today’s restaurant laborer will become tomorrow’s business owners. I have seen this cycle repeated in my own family,” said Metro Pizza coowner John Arena.

– Adapted from VegasInc.com

Food Industry News® October 2015

CASE STUDY: REDUCING GROCERY STORE LACERATIONS WITH SOCIETY INSURANCE Society recommends small, practical changes that support a safer working environment.

Background From the stockroom to the deli, proper knife use is an important aspect of grocery store safety. Unsafe knife practices can lead to serious, preventable injuries—costing time away from work for the employee and business losses for the employer.

Situation A 12-location grocery store chain was facing an unacceptable number of knife laceration claims in its deli and meat departments. Society saw an opportunity for improvement and worked with the policyholder to form a comprehensive loss prevention plan that included safety policies and procedures for proper knife use.

Society Insurance Solution Society provides risk control consulting as a value-added service to all its policyholders to identify, evaluate and address the important details that could mean a big difference to business success. Using their extensive experience, training and certification, Society’s risk control specialists helped the grocery business: • update the type of tools the deli employees and butchers were using • institute a policy requiring the use of cut-resistant gloves • hold in-store training classes to instruct store supervisors on knife safety and other best practices for a safe workplace These prevention procedures and policies were just one part of an overarching loss prevention program Society helped implement throughout all stores. As a result, the number of claims from cuts was drastically reduced. See more ways Society is solving real business problems at www.societyinsurance.com.

International

Bigger in Brazil

U.S. restaurant chains including Subway, McDonald’s, Outback Steakhouse and Johnny Rockets are in expansion mode in Brazil despite the country’s current economic downturn. The chains are signing new franchisees and negotiating deals on rent as they bet on the country’s 100 million-strong middle class to make a comeback. – Adapted from The Wall Street Journal

KFC Brings Back Another Colonel Sanders?

Fresh from bringing back its iconic “Colonel” brand mascot, KFC is running new ads with another new actor playing the Colonel.

Norm Macdonald — the “Saturday Night Live” veteran and “Last Comic Standing” judge — is taking over from impressionist Darrell Hammond as Colonel Sanders in a new campaign for the fast-food brand, the company announced in a press release. – Adapted from Business Insider

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Food Industry News® October 2015

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Taking the same road at the same speed with the same directions takes you nowhere new.

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Getting There: Drive (approximately 2 and 1/2 hours from Chicago) It all began when John Michael Kohler took a cast-iron water trough, added feet and enameled it creating a bathtub. According to Kohler Co, lore, he sold it to a local farmer for one cow and 14 chickens. This seemingly simple innovation launched the KOHLER brand as a household name-for kitchen & bath power, interiors and golf & resort destinations.

■ The American Club was built in 1918 to house the immigrant workers who came to work at Kohler Co. ■ 1978 The American Club was placed on The National Registry of Historic Places ■ 1981 The American Club opened as an elegant hotel of uncommon luxury.

■ The resort features 12 dining establishments ■ Kohler Waters Spa is an elegant classically styled haven for relaxation with an emphasis on innovative water treatments.

Spa services are offered to resort guests as well as to the general public. There are 21 treatment rooms, a signature 30-foot relaxation pool with 8 foot waterfall, an enclosed top deck with fireplace, sauna, plunge pools and relaxation areas ■ Blackwood Run is 36 holes of championship golf. It is divided into two 18-hole courses. The River and The Meadow.

■ Whistling Straits –located off the shores of Lake Michigan is comprised of two 18-hole hole championship golf courses ■ Kohler Design Center – is a three-level showcase of innovative product design and technology, creative achievement and American history. A fusion of old and new, the space offers a comprehensive representation of stunning examples of the company’s contributions to gracious living and interior design KOHLER FOOD AND WINE EXPERIENCE – October 22-25, 2015 The 15th annual Kohler Food & Wine Experience is a four-day extravaganza of food, wine and fun.

This interactive culinary event features celebrity chefs, libations specialists, wine experts and enthusiasts from around the world for dynamic culinary seminars, tastings and signature festivities. Celebrity Chefs include Scott Convant, Christopher Kimball, Jeff Mauro, Jacques and Claudine Pepin and Mindy Segal.

The American Club is located at 419 Highland Drive in Kohler, Wisconsin. It is a year round destination and it’s ideal for families too. The resort offers special packages including Kohler Kidz, Discover Kohler and the Sip, Spa & Ahh Package. The grounds and accommodations are magnificent. Everyone always comments on how impressive the bathrooms are in the rooms. For reservations and more info, log on to americanclubresort.com. There are so many activities for everyone to participate in; golf, hiking, carriage rides, horseback riding, snowshoeing, skiing and ice skating. If you’re looking for some relaxation and pampering, the spa can take care of all your needs. Start planning your winter getaway.

Today, The American Club continues to honor the ideals, philosophy, promises and pride on which The American Club was founded. Founded in 1873 and headquartered in Kohler, Wisconsin, Kohler Co. is one of America’s oldest and largest privately held companies.

Photos courtesy of Kohler Co.

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Food Industry News® October 2015

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Future CIA Students Recent high school graduates who are continuing their education at The Culinary Institute of America swept the top three spots at the 2015 SkillsUSA national championship in Culinary The top three winners in the 2015 Arts. For their success, all SkillsUSA high school culinary comthree earned scholarships petition will all be attending college at to the world’s premier cu- The Culinary Institute of America. They linary college, including a are, from left, silver medalist Joshua Blochowski (Maumee,OH), gold medal full-tuition scholarship for winner Jerry Jo (Columbia, MO), and national secondary school bronze medalist Dominic DeMuro winner Hyeonseo “Jerry” (Elizabethtown, NY). (Photo credit: Courtesy SkillsUSA) Jo of Columbia, MO. Jo began his CIA studies in September. (Coincidentally, last year’s champion is also from Columbia. Chormaic Sullivan recently completed his freshman year at the CIA.) Secondplace winner Joshua Blochowski of Maumee, OH started at the CIA on July 7 with the support of a $4,000 a year scholarship. Dominic DeMuro of Elizabethtown, NY, earned $3,500 a year by taking third place nationally. DeMuro begins his studies at the CIA in October.

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Farmers and Chefs Collaborate Chefs are teaming with farmers and starting on-site gardens to grow obscure ingredients that can help their cuisine stand out from the local competition.

Washington, D.C., chef Alex McCoy is working with local farmers to grow herbs for his Southeast Asian menu such as pandan and Vietnamese mint using imported seeds. – Adapted from The Washington City Paper

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Food Industry News® October 2015

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Non-GMO Global Boost

Products made without ingredients composed of genetically modified organisms accounted for $550 billion out of $5 trillion in global food and beverage sales last year, according to Packaged Facts. U.S. non-GMO sales hit $200 billion, and global sales are on track to hit $1 trillion by 2019, the report said.

– Adapted from MediaPost Communications

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Celebrate 18 Years of Chicago’s Cuisine and Camaraderie at the Lively Savory Events of Chicago Gourmets

6/8/2015 10:51:57 AM

Enjoy the luscious traditional cuisine of Greece, and learn about Greek heritage from the Hellenic Museum Director at the upcoming October 27 dinner at the popular Greek Islands restaurant at 20 S. Halsted St., Chicago.

With 250 members, Chicago Gourmets is one of the most unique food and wine groups in town.

In fact, says founder Don Newcomb, “We are one of the most active food and wine societies in the country.” And Newcomb should know. He and copresident Sharon Meyers send out between 50 and 60 emails just to plan one event, with an incredible average of 60 to 70 Chicago Gourmets events each year.

Currently celebrating their 18th anniversary, members of Chicago Gourmets have enjoyed over 1,000 events over the years, a chance to experience Chicago’s hottest new restaurants and widely varied cuisine, as well as keep up with the very latest food and wine trends. Co-president Sharon Meyers, of Meyers Communications, defines Chicago Gourmets as “a not-for-profit food and wine social club, supporting the food and beverage industry through our unique events.” But it’s much more.

Meyers adds, “It can mean anything from making our own truffles in a chocolatier’s kitchen while sipping port, to dining on five courses at a caviar dinner with a caviar maker, to an advance preview signing of chef/author Sandy D’Amato’s new book, Good Stock at chef/owner Carrie Nahabedian’s Naha.” For more information on how to become a member, visit chicagourmets.com.

For years, cocktail-lovers have longed for a prepared libation that is not only made with top shelf spirits and crafted with technique, but also the has alcohol content of a drink made by a professional bartender. The recently launched VITANI provides that impeccable, professional-quality cocktail, wherever and whenever with an enticing line of ready-to-drink martinis—in five delicious flavors—perfect for pairing with your favorite summer dishes.

Packaged in sleek, environmentally friendly and easy to transport aluminum bottles, VITANI is perfect for any situation. Plus, the customized packaging chills five times faster than glass and stays cold longer as well. Whether bringing to a party, enjoying at one’s own home, accompanying a BYOB meal and more, VITANI is the ideal choice. The inventive cocktails are made with premium spirits and are sold in 200ml singleserve bottles. 750ml fullsize bottles to share are coming soon. VITANI is sold at select grocery and beverage stores throughout the Chicagoland area including select Mariano’s locations, Sunset Foods locations, Uncork It, Galleria Liquors, Milk and More, 1,000 Liquors, and Moreno’s Liquors.

– Adapted from DrinkVitani.com

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{Food Forum 2015.} Serving the New Food Consumer: Risks and Rewards

Presented by Plante Moran, BMO Harris, and Nixon Peabody, this annual half-day event brings together more than 100 food and beverage industry executives to learn about industry trends and network with peers.

Join us for a keynote presentation from Joe Pawlak of Technomic and CEO panel discussions on risk management and growth.

EVENT DETAILS Thursday, November 12 | 2-6 p.m.

University Club of Chicago Cocktails and hors d’oeuvres to follow Registration is required:

foodforum.plantemoran.com This event is offered exclusively for executives of food and beverage manufacturers, processors, distributors, packagers, and retail/food service organizations.

We reserve the right to refuse registration to any individual.

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Food Industry News® October 2015

iBAM! Brings Famous Irish Chefs to Chicago

Versatility of 3D Printed Food

For decades, 3D printing in the culinary industry has been confined to the dessert course. Now, advances in the technology are creating more opportunities for 3D-printed food in fine dining.

Michelin-starred Chef Mateo Blanch showed off a five-course meal made with the help of 3D printers at the 3D Printshow 2015. – Adapted from Forbes

CLASSIFIEDS WORK! To sell, call: 847-699-3300

Wipe Your Data Before Dumping Your Device Android OS: Factory reset is one of the most common ways to delete data from devices. But if you plan to sell or discard it, factory reset is just not enough. You have to first encrypt the data before running the command. Just tap on settings, security and select encrypt phone. Add a complex password that is hard to crack and then press on factory reset. It is a tedious process and can take a couple of hours. Once the hard drive is encrypted, all the data will be scrambled and, effectively, useless. iOS: iPhones and iPads are far more secure than the rest. They come with full disk encryption supported at the hardware level by Apple. The company claims to have designed the iOS with security as its core. A simple erase all content and settings will do the job.

The iPhone will ask you to key in your Apple account password before the device is wiped clean. If anyone tries to access the informa-

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tion, he or she will have to first create a new account and that will not allow them access to the previous data.

Windows devices, hard disks and pen drives: Even Microsoft acknowledges that reformatting a disk or reinstalling the operating system does not translate into wiping a device clean of the data. The company recommends Active@ KillDisk and Softpedia DP Wiper. Both tools are free. Killdisk is a hard disk drive sanitising tool that destroys all data and also cleans up the drive’s boot sector.

RoadKill’s Disk Wipe is another software that securely erases the contents of a disk. It can either replace it with random data or leave the drive completely blank. While running the software, you can select the number of passes that should be performed as it ensures data is totally unrecoverable. This programme works well on hard drives as well as flash drives.

Eraser is a software that removes residues from the deleted files, overwrites the wiped disk several times with selected patterns. Both can be used if you want your disk to be wiped

All are welcome to iBAMChicago2015, October 10-11 at the Irish American Heritage Center, 4626 N. Knox Ave., as they host the world famous chef, Darina Allen, and Northern Ireland’s, Emmett McCourt.

Darina will speak about her Ballymaloe Cooking School, and will be on hand over the weekend to sign her books. On Friday, October 9th Darina will receive the iBAM! Culinary Award for her outstanding contributions to Irish cuisine.

Chef Emmett McCourt arrives from Derry, Northern Ireland, and will be doing two cooking demonstrations on Saturday, and Sunday October 10-11 in the beautiful Erin Room at the Heritage Center. His book, Feast or Famine, won The Best Culinary Travel Cookbook in the World at the Gourmand World awards recently in China!

For information go to www. ibamchicago. com or call Cliff at 847-872-0700.

clean. Darik’s Boot and Nuke also do a good job. You can also seek professional help.

SSD: The software won’t be any good for cleaning an solidstate drive (SSD). The simplest way is to search for the SSD manufacturers drive-wide secure erase. You can download the specific programme. You can then use it to wipe the solidstate drive. The other option is to encrypt the SSD using VeraCrypt. There’s also a third option. Third party software, such as Parted Magic, come at a nominal price and can erase the disk. It works well on Mac OS as well.

Mac: On a Mac, you can use the built-in FileVault utility to encrypt the SSD. It is simple to use and does not require any passphrase or additional software. After a security wipe using third-party apps and software, you can also load the device with data such as movies and wipe it all over again. This data will be overwritten on the emptied space that will further eliminate the chances of retrieving data. If you overwrite the data several times, it reduces the chances of recovering data.

Beware The Free Flashdrive Most tradeshows are replete with little freebies from stress balls to removable date storage devices, but did you ever consider spyware and viruses invading your computer from those free drives? Yes. Anything that is connected to your computer that is writable, including a thumb drive, can be infected with a virus or malware, and it is capable of spreading to alternative drives. Vendors can track its use on your devices, too, so use caution taking candy from strangers.

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Food Industry News® October 2015

Most businesses could benefit from a little more insight into the complex worlds of marketing and advertising

Any businesses determined to succeed need to promote their business in order to accomplish sales and brand awareness as well as product and industry recognition. It should be a business owner’s and or manager’s responsibility to establish a mission statement and business plan in order to accomplish the goals and objectives of the company. Without simple tools and direction, it would be like driving a car without gauges; the owner takes a serious risk of running out of gas or getting lost on the way to the final destination.

Now you’re probably wondering what this has to do with marketing and advertising. Before going into a strategic marketing or advertising program, you have to determine realistic goals. You might think that sales are going to increase, or better yet, you’re going to build an important and critical part of business, which is good will. Rifles shoot directly at targets just as Food Industry News goes directly to your target markets.

It’s important to reach your specific audience and not just have a random approach to advertising or marketing. Most businesses measure results of marketing and advertising by the rate of return spent on marketing with the internet, mail-

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ings, social media, print, radio, television and other forms of reaching the target market. This is all fine and dandy, but not understanding the good will is a huge mistake.

Good will is also an extremely important part of a business. It adds immense value when you want to merge or sell your business. I have chosen to utilize my time in helping out businesses and to approach the Food Industry News in order to help facilitate those efforts.

Knowing your market and how to gain market share is critical for both growth and success in any business. Attrition rates are a killer because the cost of replacing lost business is timeconsuming and costly. I firmly feel that the Food Industry News –which I lend my name to– has integrity, 33 plus years of knowledge and expertise to help guide business in the food industry category to accomplish the above mentioned goals.

–Robert Zimmerman

Chef Alain Roby Expands His All Chocolate Kitchen

In honor of National Milk Chocolate Day we are thrilled to share that Chicago’s chocolate guru, Chef Alain Roby, has broken ground to expand his space and unveil his most creative chocolate masterpiece yet! The Guinness World Record-holding master pastry chef has announced that his shop, Geneva’s All Chocolate Kitchen, will be taking on its third expansion in the last three years, a true testament to how popular and well-regarded the dessert café is.

An additional 1,500 square feet of space will be added to the shop, to open in mid-September, which will house his new collection of savory small plates and wines. The space will also display Chef Roby’s newest larger than life chocolate art pursuit. The 21 foot tall chocolate rig, pumping 300 pounds of white chocolate consistently, will be on display in the expanded area, joining his collection at the shop of a 1,200 lb., 23 foot tall chocolate enchanted tree; 948 lb. white chocolate God of Love, Eros, created for the Food Network this year; 650 lb, life-sized chocolate Chicago Blackhawks hockey player, and more! A.C.K. has more than 8,500 pounds of chocolate on site, over 200 different rotating desserts, more than 50 different kinds of truffles and over 75 gelato flavors.

Your business is your vision; Staff it carefully with those who want to stop being just a “me” and work toward success as “we.”

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Harsh winter weather can be tough on vehicles, and the last thing any driver needs is to break down. Ensuring your vehicle is winter-ready now is a sensible approach to avoid the inconvenience of being stranded out in the cold.

The experts at the Car Care Council recommend the following steps to winterize your vehicle: * For good visibility, make sure that exterior and interior lights work and headlights are properly aimed. Also check to see that heaters, defrosters, lights and wipers work properly. Consider winter wiper blades and use cold weather washer fluid. * Very cold temperatures reduce a vehicle’s battery power so it’s important to keep the connections clean, tight and corrosion-free.

Batteries don’t always give warning signs before they fail completely, so if your vehicle’s battery is more

than three years old, it’s wise to replace it. * Have the brakes inspected and check the tire tread depth and tire pressure. If snow and ice are a problem in your area, consider special tires designed to grip slick roads. During winter, tire pressure should be checked weekly. * Winter magnifies existing problems such as pings, hard starts, sluggish performance or rough idling, so have the problems fixed before the temperatures drop. * Clean, flush and put new antifreeze in the cooling system as needed and have the exhaust system checked for carbon monoxide leaks, which can be especially dangerous during cold weather driving when windows are closed. * Be diligent about changing the oil and filter at recommended intervals. Consider changing to “winter weight” oil if you live in

a cold climate. Check the fuel, air and transmission filters at the same time. * Keep the gas tank at least half full at all times to decrease the chances of moisture forming in the gas lines and possibly freezing. * Check the tire pressure of the spare in the trunk and stock an emergency kit with an ice scraper and snowbrush, jumper cables, flashlight, blanket, extra clothes, bottled water, dry food snacks and medication. * Store important telephone numbers in your cell phone or glove box in case of a breakdown or travel emergency. Also keep a car care resource, such as the Car Care Council’s 80-page Car Care Guide, in the glove box as a handy reference tool.

For a copy of the Car Care Guide or for more information on vehicle care, maintenance and repair, visit carcare.org. – Family Features

#

oct 9-16.indd 12

“Call MaCkay Right away!”

9/14/15 9:49 AM

oct 9-16.indd 13

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Page 14

TO PLACE YOUR AD, CALL 847-699-3300

Food Industry News® October 2015

Dining With

Ms. X October 2015

Big MiKES gYROS 7859 S. State ChiCAgO, iL 773-783-4750. They have everything; wings, pizza, sandwiches and burgers. But the best thing is the gyros. Selections include chicken gyros, gyro puff, cheesy gyros with cheddar or my pick- the lemon gyros. They dip the gyros meat in lemon juice and it is so good. Check them out for some good food at reasonable prices.

CRAZY POUR 105 E. north Ave. ViLLA PARK, iL 630-7580099. This upscale sports bar has 160 TV screens to view your favorite sports event and they also have a video gaming room and OTB. They have a huge selection of craft beers, great appetizers along with a full selection of burgers, wraps and sandwiches. They have a private banquet room too, so if you’re looking for a space to host a party check them out.

FOLSOn’S BAKERY 319 First Ave. ROCK FALLS, iL 815-6227870. A family tradition since 1942. This is a full service bakery offering donuts, coffee cake, fresh baked bread, cakes and cookies. I was at a party and someone had picked up some cookies from here. The specialty cookies are decorated so cute and the shortbread cookies are divine. They also have a second location in Dixon, Illinois. gOLDEn nUggEt 1725 W. Lawrence ChiCAgO, iL 773-7696700. Breakfast is the specialty of the house. Their French toast and pancakes are amazing. They have a special Monday –Friday where you can get eggs, French toast or pancakes, sausage or bacon and hash browns. The price can’t be beat and they have excellent coffee. Lunch and dinner menu is available and they are open 24 hours.

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is Your Operation Doing these?

n Greeting and thanking customers? n Promoting specials and events tied to the holidays? n Keeping sidewalks and parking clean? n Recognizing frequent customers? n Finding ways to keep customers informed? n Aware? Welcomed back? n Clean washrooms? n Well-illuminated parking and entry? n Cleanly-attired staff? n Courtesy?

MR. hABAnERO 299 S. Bolingbrook Dr. BOLLingBROOK, iL 630378-3792. It’s the perfect place to pick up some authentic Mexican cuisine. The nachos are really good and so are the steak tacos.

They have a few choices of salsa for you to try; it all depends on what heat level you can handle. I went for the red salsa which was in- between, not super-hot. They also serve breakfast.

OnCE UPOn A BAgEL 1888 First St. highLAnD PARK, iL 847433-1411. This is a bagel bakery, deli and restaurant. They have all the deli staples; bagels, homemade soups, potato pancakes, chopped liver, cold salads which include tuna, potato, egg, whitefish and two kinds of Cole slaw. They have lox, whitefish and creamed herring. And they have the best sandwich selection including, pastrami, corned beef and salami. Hungry yet?

SChMEiSSER’S SAUSAgE 7649 Milwaukee Ave.niLES, iL 847967-8995. This is a sausage and meat shop and they offer a few grocery items and salads. They have an extensive selection of homemade sausage, smoked sausages and they offer a nice selection of prime beef including burgers, roasts and steaks.

Everything in the case looked so appetizing. I got some roast beef and corned beef lunchmeat there too. It was fantastic! tOnY & MiLLiE’S itALiAn iCE BAR 6709 n. Olmstead Ave. ChiCAgO, iL 847-527-9009. It’s a small place where you can pick up a refreshing treat. They serve all different flavors of Italian ice. There are 12 flavors to choose from. I tried two kinds; the lemon and cherry. Both of them were so good. They are open daily from 11am until midnight.

9/14/15 9:49 AM

Food Industry News® October 2015

www.foodindustrynews.com

Chef Profile

Page 15

T VISI E TH

NAME: Luis Quiroz

RESTAURANT: Gene & Georgetti Rosemont

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ADDRESS: 9421 W. Higgins Road, Rosemont, IL 60018 BIRTHPLACE: Mexico City CURRENT POSITION: Executive Chef FIRST FOODSERVICE JOB: My first job in foodservice was dishwashing at an Italian restaurant in Glenview, IL. FAVORITE FOOD: I love ethnic foods, anything that is made using simple ingredients, but is amazingly memorable.

MEMORABLE CUSTOMERS: Dr. Hurds, who was such a great customer, came to the restaurant twice a day and would never complain about anything.

WORST PART OF JOB: The worst part of the job would have to be the hours.

MOST HUMOROUS KITCHEN MISHAP: I was making a dessert once and instead of using 150 grams of egg yolks, I used 1,500 grams of yolks..but the result couldn’t be better! To this day, it is still one of my favorite recipes.

FAVORITE FOOD TO PREPARE: I love to prepare seafood dishes, especially dishes from the Mediterranean region. I love the use of the wide array of ingredients and condiments.

PART OF JOB THAT GIVES MOST PLEASURE: The satisfaction starts at the beginning, from the start point of a dish to the finishing product, and seeing that you or I have accomplished my mission. At the end of the day, it is the satisfaction of the guests and the comments my food inspires.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I wonder sometimes! I think I would have loved to be an anthropologist. Why? Because I wonder about our past and present and the complexity of our different cultures.

BEST ADVICE RECEIVED: I have never been a person that expects anything for free. So, I work hard. Somebody once told me “You get what you put in,” and I think that is so true!

FAVORITE VACATION SPOT: I like to go back home and see my family anytime I can.

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I enjoy the different aspects of the industry, like the trends and statistics.

Staffing Struggle for Kitchens Restaurants in Chicago and other hot markets are scrambling to find qualified cooks as more eateries open, cooks take positions outside of restaurants and many are moving from big cities to smaller towns. The number of cook positions at U.S. restaurants is on track to grow by 175,000 in the next 10 years, according to NRA data. – Adapted from The Chicago Tribune

oct 9-16.indd 15

Gevalia Iced Coffee with Almond Milk joined the 10th annual Create + Cultivate in Chicago, bringing together creative, female entrepreneurs in the digital space to network, engage and learn from the best in the business. Fashion icon Whitney Port (Whitney Eve) participated as a panelist, along with several leading bloggers and digital influencers including Chicago influencers: Danielle Moss and Alania Kaczmarski (The Every Girl), Cara Santana (The Glam App CEO) and Hillary Sawchuk (A Drink With). Guests stopped by the custom Gevalia Iced Coffee with Almond Milk bar to enjoy the new “it” beverage. Gevalia clinked glasses with Whitney Port and other top influencers.

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9/14/15 9:49 AM

Page 16

TO PLACE YOUR AD, CALL 847-699-3300

CO2 Monitor Regulation Enforcement

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Free Estimates (888) 551-1998 The Middleby Corporation Named to Fortune Magazine’s 2015 Fastest Growing Companies List The Middleby Corporation has been recognized as a 2015 Fortune Magazine Fastest Growing Company. Middleby ranked No. 85 overall and was the third-best performing industrial company on the list. This is the second year in a row Middleby has been on the Fortune list.

“We are honored to be once again included in this prestigious listing,” said Selim Bassoul, Chairman and CEO of The Middleby Corporation. “We could only achieve this recognition because of all of the hard work and dedication of our employees worldwide and our loyal customers.”

Middleby first appeared on the Fortune list in 2004 and repeated the honor in 2005 and 2014.

Middleby also ranked on the Forbes Best Small Companies list from 2004-2012.

oct 9-16.indd 16

Food Industry News® October 2015

WINGFEST

Did you know? The State of Illinois, through the adoption of the National Boiler Inspection Code (NBIC), requires the installation and maintenance of a carbon dioxide monitor for safety in any location that stores CO2 for beverage dispensing.

Locations with outside tanks should still have CO2 monitors indoors. Signage is also required to be posted at the entrance of the room where CO2 containers are located.

Although this regulation was adopted in 2012, it is now being enforced in earnest by the Illinois State Fire Marshal’s Office and municipal fire inspectors. Failure to have proper CO2 monitoring systems at your establishment could result in a $500 fine” This information is courtesy of Apex Beverage Equipment Distribution Group, LLC. See their ad on page 14 of issue.

CLASSIFIEDS WORK!

To place your classified ad, call for prices and help:

847-699-3300

All major credit cards accepted

Your Opinion Counts!

Visit our website to take a quick industry survey.

Share your thoughts on: n Politicians n The labor force n Operational issues All responses are confidential. www.foodindustrynews. com/reader-survey/

9/14/15 9:49 AM

Food Industry News® October 2015

www.foodindustrynews.com

Page 17

Chicago Chefs Hall of Fame 2015 Honorees The Chicago Culinary Museum and Chefs Hall of Fame announced their tenth annual event featuring the induction of Chef Tony Mantuano for Chef of the Year, Chef Judy Contino for Pastry Chef of the Year, Chef J. Joho for Legendary Chef, Georges “Kiki” Cuisance as Industry Legend, and Steve Lombardo and Hugo Ralli both as Industry Leaders into the Chefs Hall of Fame for 2015.

These six culinary innovators will be formally inducted at an event open to the public which will serve as a gala fundraiser for the Chicago Culinary Museum. The Honorary Event Chair is Phil Stefani who was inducted into the Chefs Hall of Fame as an Industry Leader in 2014. The 2015 Chefs Hall of Fame event will take place at Crystal Gardens in Navy Pier located at 700 E. Grand in Chicago from 5:00pm to 9:30pm on Thursday, October 15, 2015.

Tickets are now on sale for $80 per person in advance or $125 at the door, if available. Tickets may be purchased at www.brownpapertickets. com keywords: Chefs Hall of Fame.

Previous inductees into the Chefs Hall of Fame include the late Chef Charlie Trotter in 2006, Chef Jimmy Bannos in 2007, Chef Rick Bayless in 2008, Chef Carrie Nahabedian in 2009, Chef Art Smith in 2010, Chef Priscilla Satkoff in 2011, Chef Graham Elliot in 2012 with Chef Jacquy Pfeiffer, in 2013 Chef Paul Kahan, Chef Alain Roby, Richard Melman, Chef Hans Aeschbacher, the late Chef Jean Banchet, and the late Chef Louis Szathmary, and in 2014, Chef Stephanie Izard, Chef Gale Gand, Chef Michael Kornick, Phil Stefani, and Larry Levy.

About the 2015 Chefs Hall of Fame inductees: Chef of the Year: Chef Tony Mantuano is a James Beard Award winner who has been on the ground floor of defining true Italian cuisine in the United States. In addition to his role as chef-partner at Spiaggia, Mantuano is the chef-partner at River Roast, situated on the Chicago River, Bar Toma, an Italian neighborhood pizzeria and bar, Terzo Piano, a Mediterranean-inspired restaurant at The Modern Wing of the Art Institute of Chicago, and he is the owner of Mangia Trattoria, a classic Italian restaurant in his hometown of Kenosha, Wisconsin.

Pastry Chef of the Year: Chef Judy Contino took her first cooking position in 1983 as an assistant pastry chef at Ambria. She then moved on to become the pastry chef at Printer’s Row, only to return to Ambria in 1986 as the head pastry chef and become part of the team who garnered Ambria a coveted four star rating. Contino opened Bittersweet Pastry Shop and Café which specializes in the exquisite modeling of the Baker’s Art and has now been open over 20 years.

Legendary Chef: Chef J. Joho began his formal training as a 13-yearold apprentice for Paul Haeberlin of the acclaimed L’Auberge de L’Ill in Alsace, France and continued in kitchens in France, Italy and Switzerland.

By the age of 23, Joho was the sous chef at a Michelin three-star restaurant where he commanded a 35 person staff. It was while he was studying at the Hotel Restaurant School in Strasbourg Joho immersed himself in the hotel and restaurant business, as well as the arts of pastry, cheese and wine. His rise to international success began on the 40th floor of the Chicago Stock Exchange with what is now one of the world’s premier dining rooms, Everest, and most recently with Paris Club in River North.

Industry Legend: Georges “Kiki” Cuisance came to Chicago 50 years ago and began his restaurant career at Maxim’s in the Gold Coast as a wine sommelier. Cuisance opened the legendary LeBordeaux on Madison Street in the loop in 1969. He opened Kiki’s Bistro in 1990, and with 25 years at 900 N. Franklin, he has established a reputation as the “Renaissance” man of River North.

Industry Leaders: Steve Lombardo and Hugo Ralli are savvy entrepreneurs and experienced restaurateurs. Since 1969 Lombardo has founded and operated such successful businesses as BBC Bar & Disco, Hot Spurs Restaurant, and Sweetwater Café in Chicago, as well as Jubilation Bar & Restaurant in Las Vegas. Since 1964, Ralli has worked in corporate food and beverage management, internationally. In 1989 the two opened the doors to Gibsons Bar & Steakhouse on the iconic Rush Street in the space which use to house Mister Kelly’s, followed by Hugo’s Frog Bar & Fish House in 1997. Today, Gibsons Restaurant Group includes four restaurant concepts: Gibsons, Hugo’s, LUXBAR, and Quartino, with eight total locations in Chicago and its surrounding suburbs.

oct 17-24.indd 17

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

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

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Miller Baking’s Pretzilla is a revolutionary take on soft pretzel buns. Their light and airy texture is crafted with proprietary artisan techniques. There is a signature touch of sweetness designed to boost traditional pretzel flavor. Pretzilla’s flavor profile and texture has been developed to complement protein pairings. This on-trend product line is proven to transform menu mainstays into edgy and upscale eats. As their slogan says, “It’s not just a pretzel bun, it’s Pretzilla!” See their ad on page 7 of this issue.

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9/14/15 10:13 AM

Page 18

TO PLACE YOUR AD, CALL 847-699-3300

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Food Industry News® October 2015

Chef Profile NAME: Alberto Mendez

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FIRST FOODSERVICE JOB: Dishwasher/line prep at China Grill FAVORITE FOOD: Smoked meats, sushi, tacos, my co-workersʼ homemade meals, and my motherʼs cooking.

AWARDS/HONORS: The recognition I receive from customers and local residents is good enough for now.

MEMORABLE CUSTOMERS: Chef Paul Bocuse, Robert De Niro, John F. Kennedy Jr. and his wife Carolyn Bessette-Kennedy.

“With no oil dumpster in our alley we have fewer rodents and bugs” Steakhouse, North Side of Chicago

“These guys are specialists, and have great oil” Italian Restaurant, Lincoln Park

“This will reduce chances of falls and accidents when my cooks clean the oil” Sports Bar, South Side of Chicago

“l like the efficiency of not having to think about ordering oil” Pizzeria, Mokena

“Chef Mac’s oil prices are fair and cost less than competitors” Breakfast Restaurant, Downtown

“This service helps us keep our kitchen neater and cleaner” Fast Food Restaurant, Orland Park

MOST HUMOROUS KITCHEN MISHAP: Filming spontaneous kitchen pranks with live lobsters.

‘We get only as much oil as we need and that saves us space” Fine Dining Restaurant, Lincoln Park

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FAVORITE FOOD TO PREPARE: Cooking old forgotten family recipes.

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Risks of Raising Minimum Wage Raising the minimum wage to $15 an hour may bring immediate benefits, but the significant drawbacks of more than doubling the wage will play out over time, writes Robert Samuelson. “Some companies would become unprofitable and shrink or close. Others would automate. Some start-ups would be scrapped. How many jobs would be lost is guesswork,” he writes.

– Adapted from The Washington Post

Every child is an artist. The problem is how to remain an artist once he grows up.

— Pablo Picasso

oct 17-24.indd 18

WORST PART OF JOB: Power outages, POS malfunctions and physical kitchen accidents.

PART OF JOB THAT GIVES MOST PLEASURE: Having a shift with no mistakes and/or issues.

IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: I would be an archeologist because thereʼs always a chance to discover a new page of history.

BEST ADVICE RECEIVED: “Make it nice or make it twice” - Chef Greg Waters FAVORITE VACATION SPOT: My hometown.

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Reading the latest upcoming projects in the ever growing industry.

Joey’s Brand Italian Style Meatballs Launch with Several Varieties Authentic Brands recently launched the Joey’s Brand of Authentic Italian Style Meatballs for foodservice. The meatballs are fully cooked and fresh frozen for ease of preparation and reduced waste. According to company executives, these meatballs have a distinctive taste, and are made with lean beef and pork, ricotta cheese, Pecorino Romano cheese and spices. Five meatball sizes are available, from .5oz to 3oz each. For a free sample presentation, contact your Greco and Sons sales representative or Authentic Brands. See their ad on page 17 of this issue.

9/14/15 10:13 AM

oct 1-8.in

oct 5 19 oct1-8.indd 17-24.indd

9/12/14 9/14/15 8:54 10:13AM AM

Page 20

TO PLACE YOUR AD, CALL 847-699-3300

Food Industry News® October 2015

BIG Flavor Small PrIceS SInce 1983

To discover why more buyers are switching to us, call now for free samples. your accountant will thank you and so will your customers!

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The Taste Talks *All-Star BBQ* returns featuring over twenty top chefs from across the country and around the world. On October 4th, food enthusiasts will flock to Palmer Square for a full day of culinary indulgence featuring original BBQ creations from some of the best chefs around! For more info, visit www.taste-talks.com.

Cold Coffee Gets Flavorful Boost SInce Cold brew coffee is one of the most popular bever1983 ages of late, and coffee shops in the Los Angeles area are putting a new twist on cold coffee drinks by giving them a global flair. The iced Spanish latte at Menotti’s Coffee Stop combines coffee with organic sweetened condensed milk and cinnamon for a sweet, spicy treat, and the Bangkok iced coffee from Chimney Coffee uses cardamom to add complexity to a mixture of coffee, evaporated milk and condensed milk. – Adapted from the Los Angeles Times

To discover why more buyers are switching to us, call now for free samples. your accountant will thank you and so will your customers!

Fast Casual

847-671-5216The number of independent U.S. eateries fell 3%

in the year ended March 31, while the number of chain restaurants rose 1%. Fast-casual chains saw the biggest jump, with the number of units increasing 7%. Independents account for about 54% of all eateries, but traffic has dipped 2% SInce Discover why the country’s finest over the past five1983 years establishments serve Homer’s. and mom-and-pop outTaste Homer’s Today! fits have fewer resourcFor Samples and Ordering Information es to see them through Call Andrew: 1-847-251-0477 ext 102 slumps, said NPD’s Greg andrew@homersicecream.com www.homersicecream.com To discover why more buyers are switching to us, call now for free samples. Starzynski. – Adapted from CNBC

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Kitchen Tips From the Pros

For cleaner counters, place all ingredients on an empty baking tray prior to starting the steps of your recipe. This will help you catch spills and avoid wasting time hunting for an item as you cook.

Break a glass? If a tumbler tumbles, pick up the shards with a slice of white bread – even tiny slivers will cling to it.

To protect a cookbook or recipe card from splatters and stains, place it under a glass pot lid.

To prevent an olive oil bottle from becoming greasy, secure a folded paper towel around its neck with a rubber band; the towel will absorb any drips.

Clean while you cook.

While things simmer on the stove, start washing some of the dishes so you don’t have to do them later.

Thaw meat in the fridge, not the microwave. Frozen cuts of meat are tricky to defrost in a microwave: Thinner edges start cooking while the thicker middle remains frozen. The safest way to thaw meat is to defrost it overnight in your refrigerator.

Don’t nuke plastic containers. In a study published in Environmental Health Perspectives, 95% of 450 plastic products (such as baby bottles, zipper-top bags, and containers) tested released plasticizers after they were microwaved. Even products labelled “BPA-free” released some compounds that may contaminate food in direct contact with the container.

To reduce your exposure, look for containers labelled “microwave safe”, or decant your dinner into a glass or ceramic dish before warming it up. –Excerpted From Readers Digest

your accountant will thank you and so will your customers!

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oct 17-24.indd 20

9/14/15 10:13 AM

Food Industry News® October 2015

Willard Bishop Delivers CPG Industry’s First Comprehensive Study of Online Grocery Shopping

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Chili (4year Varieties) ✓ Chili (4 Varieties) Weekly c day with long-term planning Free Manufacturing anD Specialty ✓ GLUTEN FREE and end it by checkibution, incluDing formance and ranks Dairy DiStribution, incluDing dianapolis, the Kendall team swept the annual reOffering a full suite of services with Beans ✓ ✓ Oven-Baked Beans ing your email do theOven-Baked opposite.

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Common Sense Guide to Making Smarter Financial Decisions

Is it time to spend, save or splurge? Here are the six most basic questions to ask yourself each time you open your wallet.

CAN I AFFORD IT? If you have to borrow money to make the purchase, then you probably can’t afford it.

Another strategy involves calculating how many hours, days or weeks at work it’ll cost to pay it off.

IS THIS A NEED, OR A WANT? Before making the purchase, create a mental list to see how much use you’ll get out of it and whether this is a need or simply a want.

ARE THERE HIDDEN OR ONGOING COSTS? Often the spending doesn’t end with the initial purchase. For example, buying a car involves extra costs such as registration, maintenance and repairs. Be aware of how these will add to the total cost.

WILL THIS PURCHASE APPRECIATE/DEPRECIATE? New gadgets often depreciate, so sometimes it’s better to wait before grabbing the latest model.

IS IT GOOD VALUE? While the cheapest option is tempting, it doesn’t always pay off. For example, if you spend less on a dishwasher or washing machine, you may end up paying more in regular repairs.

WILL IT PAY ITSELF OFF? An investment property can create a rental income, which can help to pay off a loan. Consider the big picture when making decisions – sometimes you need to spend money to make money.

DID WE RESEARCH THIS CAREFULLY? Even the best value may be a wrong decision in the wrong context: Consider the day we purchased a juicer for better health, but neglected to consider the dramatically adverse increase in sugars and calories we’d ingest that were counter-productive to our medical needs. A great product, but on our part, not well researched.

Portions from BT Financial Group

Walk Off Sugar Craving

Exercise may be a valid strategy for managing food cravings. In a study at the University of Innsbruck in Austria, about 50 overweight participants walked for 15 minutes on a treadmill one day and remained sedentary another day. In both cases, they were given a test designed to trigger stress and were asked to unwrap a sweet but not eat it. After walking, participants reported fewer cravings during the test and while holding the sweet than when they didn’t walk.

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Chef Profile

NAME: Eduardo Hermenegildo RESTAURANT: El Mariachi Tequila Bar & Grill PHONE: 773-549-2932 ADDRESS: 3906 N. Broadway St., Chicago, IL 60613 BIRTHPLACE: Mexico City CURRENT POSITION: Executive Chef FIRST FOODSERVICE JOB: Kitchen Manager; Rain Forest Cafe FAVORITE FOOD: Mexican/ French MEMORABLE CUSTOMERS: In 2003, when I worked at Smith & Wollensky and I had the opportunity to meet & cook for all of the the Los Angeles Lakers team.

WORST PART OF JOB: When I had to clean and dice eight sacks of onions.

MOST HUMOROUS KITCHEN MISHAP: When I was cooking a steak during training and it caught on fire! My co-workers were dying from laughter.

FAVORITE FOOD TO PREPARE: When I cook traditional Mexican dishes and give them an elegant twist.

PART OF JOB THAT GIVES MOST PLEASURE: The part of my job that gives me the most pleasure is when I have the luxury of preparing my weekly specials to expose my culinary talent to our guests.

IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: I would be an airplane pilot. Since I was a child, I always enjoyed watching airplanes fly by.

BEST ADVICE RECEIVED: My father always told me to do what makes me happy! He said to always choose a profession that I enjoy and added that itʼs important to convey this message to newer generations so they choose their profession wisely.

FAVORITE VACATION SPOT: The old continent (Europe) WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Keeping myself up to date with new trends that are going on in the food industry so I can stay current on all aspects of the culinary field.

Cited... And Sited. Websites That Help Us Understand and Learn Learn the meaning of words like grubstake, tintinnabulation, and zaibatsu every morning. www.merriam-webster.com/wordof-the-day Stargaze from the comfort of your desk with a fresh image from NASA, complete with an explanation from a pro astronomer. apod.nasa.gov Discover something new – like what happened to the flags left on the moon – every day of the week. www.todayifoundout.com

9/14/15 10:14 AM

Food Industry News® October 2015

aRoUNd CHICaGo With Valerie Miller CoNNIE’S PIZZa

Connie’s Pizza is partnering up with local Chicago Chefs for a delicious and charitable guest chef pizza series. Each chef will bring their unique culinary background into Connie’s kitchen where they will create a signature pizza alongside owner, Mike Stolfe. The Guest Chef Pizza will be featured at the restaurant for an entire month and a portion of the proceeds will be donated to the Chefs’ charity of choice.

They kicked off the event in September with Chef Ryan McCaskey (Acadia) Charity – The Cystic Fibrosis Foundation. (Pictured here is Mike Stofle Owner of Connie’s Pizza and Chef Ryan McCaskey) Upcoming Guest Chefs: October – Chef Lee Ann Whippen (Chicago Q) Charity – The Lynn Sage Foundation November – Chef Rodelio Aglibot (Chef Consultant / The Food Buddha) Charity – In Chef’s Hands Connie’s Pizza newest location opened in 2013 at 1030 N. State in Chicago in the Gold Coast.

The restaurant can accommodate up to 400 people with a very spacious dining room and large bar area. They can host personal or corporate parties of 120 people in their private party room, and they offer full service catering.

The restaurant features authentic wood fired pizza cooked to perfection, as well as classic Chicago style deep-dish pizza.

They boast delicious Italian southern comfort food that comes from family recipes handed down through generations.

NFL GAME DAY SPECIALS – Chicagoans can catch all the 2015 NFL action with food and drink specials at Connie’s Pizza at the Gold Coast location and the Archer Ave. location. Fans can also book the private viewing room complete with a 9-foot high-definition projector screen (Gold Coast location). The restaurant also features NFL Sunday ticket and NFL Redzone so fans can catch other games.

Connie’s Pizza was started by Mike Stolfe’s grandfather and father. Back in 1963, Jim Stolfe’s Oldsmobile Starfire was exchanged for a small storefront pizzeria on 26th Street on Chicago’s South Side, becoming the original home of Connie’s Pizza. Today their flagship store is at 2373 S. Archer in Chicago. More than 52 years later, the Stolfe family restaurants have become iconic for visitors to Chicago. The dedication to its longstanding family roots has ensured that Connie’s Pizza will be a name Chicago will remember forever. Connie’s Pizza has four locations and their pizza can be shipped anywhere. For more info log on to conniespizza.com.

oct 17-24.indd 23

www.foodindustrynews.com

7 Power Generator Safety tips to Face the Unexpected When weather or other unforeseen circumstances cause a power outage, a portable generator may be the perfect solution. Although there are many benefits to using a generator as a temporary power source, some may be unaware of the dangers.

Many businesses and homeowners opt for portable generators when temporary or remote electric power is not readily available. They provide flexibility, convenience and the ability Meirtran is a provider power and comfort deofto more thanlights 750 ATMs vices, such as fans in northern Illinois, or space heaters, when power goes out. working with the all brands The Portable Manof ATMs. In additionGenerator to ufacturers’ (PGMA) stand aloneAssociation units, you take time to werecommends also sell and install become familiar wall mounted and with your generator andATMs. all of its safety opdrive-up eration as well as Make aninstructions, ATM your warnings about potential haznext great profit center. ards.

Keep the operator’s manual Call Mike Boyd, President: in a safe place so you can refer to it easily, and always keep these safety tips in mind: 1. Read and follow the operator’s manual before starting the generator.

2. Never run a portable generator indoors or in partially-enclosed spaces, even if you plan to use fans or open doors or windows for ventilation.

3. Always take your portable generator outside, placing it downwind with the engine exhaust pointed away from occupied spaces.

4. Avoid placing a portable generator near windows, doors or vents, as carbon monoxide gas can accumulate and potentially be drawn indoors.

5. Install battery-operated carbon monoxide alarms according to manufacturer’s instructions.

Replace batteries and test the alarm regularly to ensure it is in good working condition.

6. Know the symptoms of carbon monoxide poisoning: headache, nausea, dizziness, short-

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ately and call 911 for emergency medical attention. –Family Features For more information about how portable generators can provide a safe solution to your power emergencies, visit www.pgmaonline.com.

Waste Not

Here in the United States, 40 percent of food, or 80 billion pounds, is tossed out to the tune of $100 billion annually. This, while 1 in 6 Americans faces hunger. Doug Rauch, the former president of Trader Joe’s, wanted to change that. This summer, he opened Daily Table, a grocery store in Dorchester, Massachusetts, that keeps prices low by collecting and selling food that might otherwise be thrown away: milk near its sell-by date, fish that were inadvertently caught, and blemished produce. In addition, the store offers inexpensive, ready-to-eat meals like broccoli soup ($1.29 a tub) and Salisbury steak and brown rice ($1.99).

luck is a dividend of sweat. the more you sweat, the luckier you get. — Ray Arthur Kroc

9/14/15 10:14 AM

Page 24

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Food Industry News® October 2015

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U.S. Stores Are About to Pay Up for Security

SMOKED BEERS a campfire in a glass

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STORES OVER THE PAST 12 bills for counterfeit credit Call the Floor Maintenance Experts Today MONTHS. YEAR TO DATE, card fraud. And many retailSUSHI HAS MADE UP 3% ers are very, very unhappy Sexton OF ALL GROCERY-STORE about it. The new rule, or Complete Care DELI SALES WITH A 27% “liability shift,” took effect INCREASE IN GROCERYon Oct.1.

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Americans agree. But there are big variations between what $15 buys on average in the U.S. and If retailers install the new what it buys in West Virginia (a lot), or New York (not much). A nationwide $15 minimum would be disproportionately burdensome on rural businesses. New York politicians may like it, but what’s card-reading systems, then the liability shifts back to good for the Big Apple may be bad for the country. –Forbes

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the banks. The problem is that the upgrades are expensive (the cards and card readers will cost a collective $6.8 billion, according to Javelin Strategy and Research). And they won’t solve everyone’s woes—especially the stores’.

But there’s an even pricier problem looming: The counterfeit fraud prevented by chips in stores is all but guaranteed to shift online.

Javelin estimates that “cardnot-present” fraud will explode from $10 billion last year to $19 billion in 2018, when the equipment upgrade should effectively be completed. That’s a 90% surge. And merchants will, as always, have to cover the costs of digital scams. So, the dilemma: If a retailer shells out for new gear, the investment will do nothing to stave off fraud growing quickly online. On the other hand, if the retailer skips the upgrade, then it could become the weakest link in the fraudster food chain, effectively painting a bull’s-eye on its back. Neither option is appealing for stores.

The bright side? Americans will get in-store security upgrades that are long overdue. The U.S., with its complex ecosystem of competing parties and interests, is one of the last developed countries to adopt EMV chip technology. The U.K., Australia, and Canada have already done so and added an extra layer of security: a protective PIN, known only to each cardholder, that must be entered to authorize transactions. China went a step further, pushing contactless payment cards that use a tap instead of a swipe or dip.

That may be cold comfort for merchants facing down online card fraud, though, where the deck is decidedly stacked against them. –Forbes

9/14/15 10:14 AM

Food Industry News® October 2015

Businesses Move to Drop“DotCom”

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Page 25

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Online, scammers Medium Duty Sales Manager can pay $10 for an adWe do business at your business. dress that looks like that of your bank, your favorite clothier, or your auto dealer Email: Hugh.McKenty@MKTruck.com and create a site that looks enough like the original to trick you into buying phony merchandise or revealing your login and password.

Every day, almost 1,000 Americans file some kind of identity-theft complaint with the U.S. Federal Trade Commission, and about 750 report being scammed by an impostor, as in a phishing scheme. That’s part of the rean In Business 3+ Years n Good Bill Payment History son hundreds of businesses, from Google to n Good Insurance Claim History Wal-Mart, have paid $185,000 a pop to apply FACT: Society Includes Coverage That Other Policies Don’t! for the rights to Web domains that read, say, .google or .walmart.

Call Now For Your Quote Companies buying these eponymous topGregg Germanos level domains from the Internet Corporation ISU Northwest for Assigned Names and Numbers (Icann)— Insurance Services the nonprofit that runs distribution of domain names under the supervision of the U.S. Department of Commerce—will in theory be The Restaurant Insurance Specialists Since 1973 able to strictly limit who creates pages on them. Of the 1,930 applications for the new Internet real estate, 534 came from compaDairy Manufacturing anD Specialty DiStribution, incluDing nies buying up their trademarks, according to Icann. Addresses that end in .com or .net will continue to be controlled by Reston Serving Operators, Distributors & Processors Since 1934 (Va.)-based networking company Verisign.

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According to Datassential, three-quarters of U.S. consumers eat at least one burger a week, and most are purchased at limited-service eateries. Quickservice chains lead, but fast-casual better-burger concepts such as Shake Shack are gaining on them, with burger menus that offer patrons more options for innovation and customization.

– Adapted from SmartBlog on Food & Beverage

New Overtime Regulations Hinder Hospitality Restaurants operate on thin margins, and the Labor Department’s proposal to dramatically raise the overtime threshold would push labor costs too high, create tension between salaried and hourly employees and ultimately hurt the people it aims to help, according to a piece cowritten by NRA President and CEO Dawn Sweeney.

– Adapted from The Hill

oct 25-32.indd 26

Food Industry News® October 2015

He who wants a rose must respect the thorn.

— Persian Proverb

Secrets of Business Interruption Insurance

You know standard property insurance is designed to cover losses from named perils, like replacing fire-damaged items. You also know business interruption insurance is designed for indirect losses— namely lost income and continuing expenses— resulting from that fire.

But here are three things you might not know about business interruption insurance: Coverage doesn’t begin immediately. Most policies include a 72-hour time period before the policy will begin covering lost income and continuing expenses.

This time period can often be reduced for a fee.

Payroll is important but can be removed from coverage if requested. Good employees are essential and should be protected. For this reason, business interruption insurance will continue to pay employees while the business is closed for repairs. If you decide it’s not necessary for your business to continue paying workers while closed, tell your insurance agent.

It may be possible to modify your policy to remove payroll as a continuing expense, which could result in a lower cost to you.

Identify your peak months (not average months) and use them to determine how much insurance you should buy. This is especially crucial for businesses with a quantifiable period of time during which business is much better than normal (e.g., retail stores during the holidays). This information is courtesy of Heil and Kay Insurance. See their ad on page 8 of this issue.

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October 2015 Page 27

Basics for Today’s Businesswomen A survey recently conducted

by Web.com and the National Association of Women Business Owners (NAWBO) gathered insights from womenowned businesses across the nation. The study also found that, of the factors weighing the most influence on the decision to start a business, 92 percent of women feel the ability to do something you are passionate about was #1.

To help women at every stage of business operations, Web. com and NAWBO offer these points for improving your business bottom line and help lay the groundwork for long-term success: Ensure customers can find your business. With more than one billion websites now in existence, having a website has not only become essential, but effectively promoting its existence and value has become critical to your ability to gain new customers. If you don’t have a website (particularly one optimized for the mobile experience), you need one.

Then, apply search engine optimization (SEO), email marketing, online advertising and other online marketing services that will lead new customers to discover your business online.

Connect and engage with customers on their terms.

The personal touch and excellent customer service that encourage people to patronize small businesses can extend to social media platforms, where small business owners can connect and engage directly with both potential new and existing customers.

Build a customer fan base on Facebook through promoting specific products, promotions and services and engaging directly with the customer. Let the social media channels drive customers to your business.

oct 25-32.indd 27

x301

Take advantage of new resources. If you’re overwhelmed with the everyday demands that starting and running a business requires or don’t feel you have the know-how to build, optimize and promote your business online, find an expert to guide you through the process or even manage all these details on your behalf. Whether you seek assistance from a business

organization or online services provider who can do it all from design, building and hosting your website to promoting it via SEO, email marketing and social media management, consider the arrangement as a partnership that’s critical to your ability to meet or exceed your business goals.

For tips to help you start your own business or to expand the one you have, visit www.Web.com.

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Page 28

TO PLACE YOUR AD, CALL 847-699-3300

Food Industry News® October 2015

IRA Happy To Be Heard Event September 2015

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Craft Beer & Wine Sales Soar with Millennials

Millennials on a mission to find new local, authentic and artisan products are fueling annual increases in craft beer sales and encouraging the rise of indie distillers and wine makers, said NPD Group’s Warren Solochek. “If you ask me if I think it’s a trend or a fad, I think it’s a trend. I do think it will continue into the foreseeable future, because people love to try something new,” he said. – Adapted from Smartblog on Food & Beverage

oct 25-32.indd 28

9/14/15 11:45 AM

Food Industry News® October 2015

National News Farmer Bros Coffee breaks ground on new state-ofthe-art- world headquarters in Texas. Palmetto Bluff, Music To Your Mouth event - South Carolina - Nov. 19-22, 2015. McCormick For Chefs, the Food Away From Haggen will Home division of McCormick & Company, shutter or sell is now offering three new chile spices and 27 stores in Cal- seasoning blends: Sriracha Seasoning, Crushed Chipotle Pepper, and Ground Jaifornia, Arizona, lapeño Pepper.

Nevada, Oregon known Domino® Sugand Washington, re- ar and C&H® Sugar ducing its locations family of sweeteners from 164 to 137 fol- – Domino® and C&H® lowing rapid expan- Honey Granules. Honsion in the region. ey Granules, a single The chances of re- crystal of pure cane ceiving a restaurant sugar and honey, are meal that is safely free-flowing cryshandled by a prop- tals that easily add erly trained employee a sweet honey flavor is much greater in to many foods and New Jersey than in beverages.

General most other states ac- Mills has pledged to cording to recent sta- cut greenhouse gas tistics released by the emissions across its National Restaurant supply chain by 28% Association (NRA) over the next decade. and the New Jersey The company said it Restaurant & Hos- will invest more than pitality Association $100 million in en(NJRHA). The NRA ergy efficiency and program (facilitated clean energy projects. by the NJRHA) called - Fortune National Fire “ServSafe,” broke a Prevention Week is pass rate record and October 5-10, 2015. surpassed the na- Every bedroom needs tional average for the a working smoke first time. The 27th alarm. The Coca-CoAnnual Kosherfest— la Company and its the largest kosher global bottling partfood trade show— ners announced they will be held Nov. 10- are on track to meet 11, 2015 at the Mead- their 2020 water reowlands Exposition plenishment goal by Center in Secaucus, the end of 2015. McNJ. Domino Foods, Donald’s will offer Inc. proudly intro- breakfast items allduces an exciting new day nationwide startproduct to the well- ing October 6, 2015.

oct 25-32.indd 29

www.foodindustrynews.com

Page 29

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The State of Food Across the U.S.

Every U.S. state is known for something: slogans, state birds, celebrities, etc. If you’re hungry, or planning your vacation menu, consider some of these official state foods found across the country: ■ Alaska: Salmon (state fish) ■ California: Avocado (state fruit) ■ Delaware: Peach piece (state pie) ■ Georgia: Grits (state prepared food) ■ Illinois: Popcorn (state snack food) ■ Louisiana: Sweet potato (state vegetable) ■ Maryland: Smith Island Cake—a yellow cake of 8-10 layers with chocolate frosting (state dessert) ■ New York: Apple muffin (state muffin)

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Food Industry News® October 2015

Cary Miller PEOPLE SELLING THE INDUSTRY

This month I am proud to be pictured with Dane Neal, a radio personality on WGN’s Flavor HD. Dane is a Host and Creator of both local and national radio programs and food features having aired on as many as 400 stations for over 15 years…

And when it comes to “Food Radio”, for the better part of a decade Dane Neal has interviewed everyone in food from Wolfgang Puck and Bobby Flay to the legendary Jacques Pepin. His show can be heard on WGN 720 AM.

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Mike Bailey (L) and Jason Bittner are with Kingtec Mobile Refrigeration, a local company offering a full line of quality refrigeration units and insulation for trucks, vans, trailers and other vehicles. Kingtec’s warranty matches its competitors, but the difference is the simplicity of their units which make them easier to operate and maintain.

Kingtec adds more value by charging far less than other brands of mobile refrigeration. Many local companies have already added Kingtec to their fleet and are reporting favorable results. If you are tired of paying too much for your mobile refrigeration units, contact Kingtec today. Their ad appears on page 39 of this issue.

Jessica Yocum is the receptionist at March Quality Used and New Equipment based in Addison Illinois. March’s name has become synonymous with quality used equipment because each piece is rigorously cleaned, tested and guaranteed. Unlike lesser known used equipment companies, March will not sell equipment that does not meet their standards; they put it out to auction or sell it to other equipment dealers.

Their inventory constantly turns over. If you have not visited their showroom, you should. They have 30,000 square feet of equipment and supplies. See their ad on page 11 of this issue.

David Schuett ( R ) and Dan Walker are with Fox Valley Farms, distributors of a full line of ice creams, frozen yogurts, toppings, sauces and supplies. If you serve ice cream, you can get everything you need from Fox Valley Farms. Since all they do are ice cream and related products you can be assured that all items may be fresher than when purchased through other distributors or cash and carry houses. They are the ice cream and dessert specialists and they work extra hard to deliver value, quality and service. See their ad on page 22 of this issue.

Jason M. Baumann ( R ) is the Founder & Chief Social Strategist at Boxless Media.com. He is joined by his associate Javi Villegas. This company is based in downtown Chicago and offers a full suite of social media services, video production, website development and digital PR. They strive to do something far more valuable than just create pretty websites. They create strategies that bring people to your sites, capture their interest and help convert visitors into customers.

Bob and Gina Hartwig are the founders and owners of Lovely Bake Shop, a Chicago based retailer wholesaler of premium decadent dessert items. The husband and wife team have dedicated their lives to the art of pastry and today operate several retail bakeries and restaurants, so they truly understand the needs of their wholesale clientele as well as the need to offer something unique and different for their customers. If you’re interested in offering your customers dessert items that are a little different than the rest, contact Bob or Gina.

oct 25-32.indd 30

9/14/15 11:45 AM

Food Industry News® October 2015

Inspiration on Deadline: Try These Creativity Boosts

You can’t always wait for inspiration to strike.

When you’re on a tight deadline and you have to produce ideas in a hurry, creativity can seem elusive—but that doesn’t mean you should just give up. Try these suggestions for capturing the spark when time is of the essence: ■ Eliminate distractions. You don’t have to shut yourself up in a cell, but get away from anything that competes for your attention when you need to focus. Ignore your phone, unplug the TV, close the door, or pull your Internet connection if necessary—whatever you need to keep your mind on your work.

■ Take a quick break.

Sometimes you need to step away from the task for a short time. Take a walk or try some meditation. Don’t let your mind get caught up in the distractions you’ve just eliminated; just let it roam as you detach momentarily from the problem at hand. You may return with the solution you’ve been looking for.

■ Bring in a little noise.

Concentration doesn’t always require absolute silence. Scientists have found that a minimal level of noise can actually stimulate the imagination. Play some music, or go to a quiet coffee shop or restaurant where the ambient noise will provide a good background to creative thinking.

oct 25-32.indd 31

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Page 31

2Nite Vodka Offers Premium Spirits

A Traditional Family-Owned Caramel Company Annie B’s familyowned caramel company has been handcrafting delicious caramel for over 30 years. Each individually wrapped caramel is made using simple, local ingredients like brown sugar, water, corn starch, butter, corn syrup, sweetened condensed milk, inverted sugar and natural flavor.

The result is absolute-

2Nite is the first ultra-premium Italian vodka made from GMO free, organically grown, semolina wheat from Tuscany, and the purest glacial water from the Italian Alps. The glacial water is filtered through ecological filters before entering the distillation process. All 2Nite Vodkas are distilled four times and then filtered through crushed marble powder using and ancient Venetian technique creating a smooth, flavorful vodka for the most discerning palate. It’s packaged in a hand painted Venetian glass bottle as unique as the vodka inside and sent from Italy with love. 2Nite Vodka won the 2010 and 2011 Double Gold at the San Francisco World Spirits Competition. For more information, visit them online at 2NiteVodka.com. ly scrumptious caramels. Annie B’s caramel is slow cooked in copper pots through small-batch cooking. Each piece is made by hand with the exception of cutting and wrapping of the caramels; handcrafted candy the way it used to be made in eras bygone.

For more info, go to anniebscandy.com

Success is shy—it won’t come out while you’re watching. — Tennessee Williams

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Food Industry News® October 2015

Local News

Above: Smoke Daddy’s infamous Pulled Pork Sandwich - Carolina style (with the house made slaw lathered on top). This is the sandwich Smoke Daddy has immortalized at Lollapooloza and Taste of Chicago, where they literally shell out 10s of thousands of them each year!

There is nothing so useless as doing efficiently that which should not be done at all. — Peter Drucker

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To schedule a tasting, call now: 630-254-3365

oct 25-32.indd 32

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Wood Dale, Shorewood and Crystal Lake

James Beard Better Burger Winners

The James Beard Foundation, in partnership with The Mushroom Council, announced the fi ve winners of the fi rst ever Better Burger Project™. The fi ve winning chefs received the most Instagram uploads by consumers and have all won a trip to New York City to attend the annual JBF Food Conference (October 18-20). They’ll have the opportunity to serve their “Better Burgers” at the offi cial welcome reception at the historic James Beard House on Sunday, October 18 from 6:008:00pmET. Five Restaurants + Chef Winners 1. Quaff ON!, Chef Dan Nichols – Bloomington, IN 2. Blue Southern Comfort Food, Chef Carolyn Manning – Shreveport, LA 3. Belly Acres, Chef Rob Ray – Memphis, TN 4. Bachi Burger, Chef Lorin Watada – Las Vegas, NV; Los Angeles, CA; Pasadena, CA 5. Burgh’ers Restaurant, Chef Fiore Moletz – Harmony, PA

The Shaw’s Crab House team is opening Oyster on Halsted at 1962 N. Halsted, Chicago - this fall 2015. It will be an oyster bar and east coast influenced seafood restaurant. M Burger opens its 6th location in the Premium Outlet Mall in Aurora, IL. Country Superstar Luke Bryan will be performing at the United Center on Oct. 28 & 29. Joliet Haunted House — Oct. 1 - Nov 1.

Take a 40 minute trip through 40 terrifying rooms—also play Zombie Paintball. Mac & Cheese Fest happens Oct 24th at the University of Illinois Chicago Forum at 725 W. Roosevelt Rd. The Ping Pong Ball will be held on Thursday, October 29th 2015 at the Hard Rock Hotel, Chicago. The official Wisconsin Bar - Stout Barrel House & Galley at 642 N. Clark in Chicago is welcoming Wisconsin

Badgers fans for Saturday football. They will be showing every game throughout the season. Rosebud restaurants celebrate 40 years. Alex Dang, founder of Rosebud Restaurants, Inc. said, “My personal motto is to keep it simple, keep it good and keep it coming.” Steve Brien is opening a new Italian Beef restaurant called Beefbelly at 4800 N. Central in Chicago, Fall 2015. The Illinois Food Retailers Association (IFRA-GMA) Annual Conference takes place at the Drury Lane Conference Center in Oak Brook Terrace, Illinois on Wednesday, Oct 7th & 8th, 2015.

Memphis-based Gus’s World Famous Fried Chicken is opening a location at 847 W. Fulton in Chicago. Beautiful: The Carol King Musical will be playing at the Oriental Theatre starting December 1, 2015 through February 21, 2016.

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Food Industry NewsÂŽ October 2015

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Page 33

IRA 2015 Golf Classic

Antibiotics and Digestion A 2012 analysis published in The Journal of the American Medical Association found that people who consumed probiotic products had a lower risk of diarrhea after using antibiotics. So when antibiotics are necessary, nurture your gut microbiome with yogurt, sauerkraut, miso soup or dark chocolate which are all high in probiotics.

A handful of patience is worth more than a bushel of brains. — Dutch proverb

oct 33-40.indd 33

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Quotables The miracle is this: the more we share, the more we have. –LEONARD NIMOY Laugh it off. There’s always another night. –STEVE CARELL, comedian A lot of people are afraid to say what they want. That’s why they don’t get what they want. –MADONNA Politics is the art of looking for trouble, finding it everywhere, diagnosing it incorrectly and applying the wrong remedies.

–GROUCHO MARX

Before borrowing money from a friend, decide which you need most. –ADDISON H. HALLOCK, author

There’s nothing more contagious than the laughter of young children; it doesn’t even have to matter what they’re laughing about. –CRISS JAMI, philosopher

oct 33-40.indd 34

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Food Industry News® July 2015 Food Industry News® October 2015

Why Partnerships Serrelli’s Famous Fail Beef Partners can be completely Always A Favorite committed to success, willing to

www.foodindustrynews.com www.foodindustrynews.com

Page 29 Page 35

RESTAURANT, TAVERN, BANQUET HALL and NIGHTCLUB INSURANCE

When Patti Serrelli’s remodgrind out the tough times togetheled her family’s Italian grocery er, have complimentary skill sets, store and beef stand four years and still fail. Here’s why: One ago she ishad no idea was partner focused on what achievA Palatine Pizzeria _______________ $8,104.00 to come.

“After we remodeled ing goals systematically, one at a and customers came comes in for up our (including Hired & Non-Owned Auto and Work Comp ) time; while the other A Burr Ridge Bakery ________ $3,666.00 famous Italian Beef sandwiches with one idea after another, yet I began hearing of second not enough to seestories any idea come An Algonquin Italian Restaurant ___ $6,045.00 and third generation Serrelli custo fruition.

INSURANCE: 3 COMPETITIVELY PRICED 3 WELL SERVICED tomers tellingform me how our beef You can’t a successful was always memorably business partnership withserved some-at family picone who functions, wants to runparties, before they crawl.

Ideas are great, execunics and dinners.

Thebut stories are Gloria tion andmoving disciplineand is what deeply manymatcusCacciatore-Turan ters in building a lasting, successtomers have remarked that the ful People firstbusiness. bite along withwho our jump aroma 312-259-8200 from idea back to theto nextthearepast” oftakesone them ten easy to identify.

Serelli’s was startedJust in hang 1944out as a with them for a few days before small neighborhood grocery on 527 S. Wells St., Chicago, IL 60607 you capitalistcreations.com the commit. west side –of Chicago, featuring Italian specialties. Every SatRiverside Foods has the magic touch when you Phoenix Bean’s The Top Pick For Tofu urday, they would cook family want tasty, creative and profitable extras for your recipe ItalianBean Beefmakes for theanswering emPhoenix the question, “what’s for bar or establishment. Their Trivers™ Half Naked™ lunch?” and an easy one,word even spread for those of us who lead very busy lives. ployees, slowly Cheese curds are Wisconsin’s Bean requested is a tofu company in Chicago that has used andPhoenix customers and finest cheese treats. traditional but home. that is far from the only reason why ordered the methods, beef to take Trivers’ Half Naked White it is unlike others. According Today the traditions continue. to the owner of the small family More wholesale buyers Cheddar Cheese Curds are owned business, Jenny Yang, the Serrelli’s is now located at products are grown organically are choosing hand-trimmed creamy, milk white cheddar excluding GMO, additives or preservatives and providing the meats as demand for top cheese curds lightly kissed with 6454 W North Avenue in Chibest ingredients for the healthiest product. cuts is an industry hot pick a crisp golden coating, covercago, and in addition to its rePhoenix Bean products can be found at farmers markets for 2015 (per NRA›s 2015 ing just enough to have tail grocery storeasthe business around Chicago listed on their website (www.phoenixbean. customers begging for Culinary Forecast). also hasinaaddition beef stand, com), selectbutcher Mariano’s, Treasure Island and whole Make It Messy The difference between a more. Half Naked Hotshop USDA fooddelivery. process- Marcus Samuelson with Veronica foodsand as well as home good and a poor cut of meat ties are made from natuingThe plant where Chambers story forthey this make familytheir owned business began eight years ral white cheddar cheese famous Italian Beef is sold Random House; pages falls on the skills of the ago when Yang waswhich looking for a$16.99; change in career that224 better curds are dusted in a as a YAin title (Young butcher. Prior to starting wholesale to lifestyle restaurants matched her andacross values. Marketed “I was working corporate light jalapeño breading with the perfect amount of Adultwere agesyoung 12 and MESSY America soup), I needed to is New S.B.L., Inc in 2010, Lucy heat. Try to keep your hand’s off of these hotties! the region.for many years and my kids a boy Ethiopia grew find a more flexible schedule…[this fitsfrom my personal style,up spent over two decades in Serelli’s Beef Stand has be- howjob] Trivers’ Half Naked Yellow Cheddar Cheese internationally to meant becometo abe” cut- the food service industry familyrenowned diet and came the perfect time. It was come for itsat freshly Curds are lusciously smooth and deliciously gooey learning about food quality said Yang. ground and prepared burgers, ting-edge star among chefs and on the inside with golden cheddar cheese and hardand noticed a trend of restaurateurs.

Marcus did it all by WithSausage. those values in mind, Phoenix Bean has a large variety of Italian Family Recipe ly enough crisp buttery crumbs on the outside. It’s hison early thewhich journey meat quality decreasing products as well as recipes available thetwenties, website,and all of all from Riverside Foods of Two Rivers, Wisconsin, Meatballs and of course the Beef is wonderful reading for anyone, are simple and quick to make. In addition, the products are easy gradually with each year. and some of the best and most profitable appetizsandwiches. anyasage. to use for people living a busy life the products can be conMechanization, she soon ers you can serve. Ask for them by name from your “One secret to our success Marcus Samuelson survived alsumed as a grab-and-go meal. understood, was the major Greco or Battaglia salesman today. is that we never freeze of most too won’t many times, from Just adop- industry trend that was “All [products] are easyany to use and you go wrong. our a pair Swedes put meats. the tofuEverything on noodlesisorhand a saladtion andby that is it”ofsaid Yang.to hor- at the root of this issueprocessors, If Newyou S.B.L.,don’t Inc guides car accident that on claimed trimmed andthere processed Although is a large fresh, varietyrifying of products and recipes the take their care hiring -mechanically separated a friend howfavorite he flat-out asked Old Style has long been known as Chicago’s began to re-introduce a decisions, and food and you can it” notes website, Yangtaste expresses thatPatti the Spicy tofu to is her explainmeats simply didn’t hold of the customers... beer and now, the beer is paying tribute to the major celebrities for a chance to that had become procurement decisions, ing that the a lot like chicken and in perfect bite sizes.

Serrelli, the texture third isgeneration the same texture or quality product well hownew goodproduct, he was. yuba, “If you community that continually embraces it, asso But above is excited for their forgotten it was new. and the follow owner.

Whenall,weYang asked Patti prove Someone else will. through as hand hewn cuts that were hirefor me,” Samuelson would write, as the heroes who live in it, with the Chicago which is tofu skin and can be used rolls, cut thin for pasta, Focusing on Chicago alone, they put into customer care what the future holds for Serrela standard of thecan, past.

Heroes commemorative which supports the will is make Aquavit one of be marinated or cooked salads.“IYuba another product thatthe people who heroically defend Chicago andLucy was quicklyCompliments able to and service.of Food is about li’s, she remarked that in “mainWith that in mind, Lucy their topmeal ten for restaurants in family. the city.” can provide a healthy and yet quick the whole withtoproceeds each case/canprove sold the value of New people at every stage, and taining our extremely high qual- That city was New York, and this families, set out createfrom a company Between the assortment of products and recipes, Phoenix benefitting Ende, Menzer, Walsh and Quinn ReSBL’s proposition, ity standards” is our mission to is a young reader’s version of his that would be completely it is at the heart of what oodand grow ndustry ews Bean can be a quick reminder that healthy eating is not a time tiree’, Widows’ and Children’s Assistance Fund. help insure that the business memoir, Yes Chef, that will serve focused on hand cut rapidly just 5 years later. makes their company a consuming chore but rather a ready-to-go delightful, mouthwa- This organization provides annual financial asand toprocured products. At New SBL, the motto standout in the industry. prospers for To another four geninspiration and a compelling sistance contact Phoenix Tofu, seeastheir ad on page 12 tering bliss. the neediest widows and orphans of Starting with just two meat behind Their ad appears on page 17 erations. Their ad appears on page 15 summer read. their products members of the Chicago Fire Department.

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july 25-32.indd 29 oct 33-40.indd 35

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Food Industry News® October 2015

Stop Obstacles to a Good Night’s Rest

say “Prost!”

with Panos!

From Wienerschnitzel to pumpkin pie, sweet potato fries to bratwurst – Christ Panos can help you cheer on Octoberfest, as well as, celebrate the change of seasons with our wide variety of products.

Our customized programs provide the foodservice industry reliable solutions at competitive prices for all types of festivals.

Be sure to reach out to Christ Panos for the personal touch you deserve and know we will deliver – whenever you need it.

A good night’s sleep is essential to everyone’s health, and yet many people have trouble getting the shut-eye they need. If you’re not waking up feeling refreshed and ready to start your day with energy, check out these problems that may be preventing you from sleeping soundly:  Procrastination. You know you should go to bed, but you let yourself get distracted by household tasks or the TV. Set a firm time limit on your evening and stick to it.  Caffeine. Avoid coffee and other caffeinated drinks after 3 p.m. The effects can linger for up to seven hours, making sleep difficult by the time you need to go to bed.  Heat. You may not be sweating, but feeling just a little too warm can keep you from dropping off. Try sticking one foot out from under the covers to balance the temperature.  Stress. The news, your job, or personal worries can make relaxation and sleep difficult. Practice meditation and other techniques to untense your body and your mind.  Work. If your job starts too early in the morning, you’ll have trouble waking up and performing well. Try to negotiate a later arrival time. Emphasize how your productivity will increase if you get the right amount of rest.

Up in Smoke : The Revelry and Gluttony of Smoked Beers

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The attributes of a great lady may still be found in the rule of the four S’s: Sincerity, Simplicity, Sympathy and Serenity. — Emily Post

oct 33-40.indd 36

Once upon a time, all beers were Rauchbiers, so to speak. The term Rauchbier simply means “smoke beer” in German, and with the primitive kilning methods of drying green brewer’s malt over open fires, all grains picked up smoky flavors and passed them on to the beers made from them. Today, with “clean” malt being the dominant brewing grain, old-style “smoke beers” have set themselves apart as a throwback to a time gone by.

Today, there are a few breweries that still make this seasoned beer style. The only Rauchbier that is readily available in most parts is Aecht Schlenkerla Rauchbier. Schlenkerla is considered the gold standard for modern Rauchbiers. This brewery makes several smoky brews. The traditional Schlenkerla Rauchbier, considered the archetype of all Rauchbiers, is brewed and aged much like a Märzen.

One of the many great things that the American Craft movement has given us is assortment. An earnest example of this diversification is HammerHeart Brewing Company. HammerHeart is a young, upstart brewery located in Lano Lakes, Minnesota that has built their brewery in the honor and recognition of the old Nordic and Celtic culture. This includes barrel aging and working with several smoked malts and grains. Their beers are a great example of old world brewing techniques and styles, reimagined with todays modern science and creativity. During the Fall, look for Herbstklagen, a smoked Kolsch brewed with german malts and hops , ideal for Oktoberfest.

Because Rauchbier is a robust brew, it goes extremely well with bold, full-flavored foods, such as smoked pork or ham, smoked salmon, sausages, chops, ribs/barbecue, or smoked cheeses such as smoked gouda or smoked provolone… get the point; hearty, rich meats or other decadent fare! All of these beers and food choices are ideal in the upcoming, cooler weather months. Grab a pint or take home a few bottles the next time you are out and looking to try something old that is new again.

9/14/15 11:54 AM

Food Industry News® October 2015

www.foodindustrynews.com

Page 37

Nuggets The top three cuisines are Italian, Mexican and Chinese in terms of familiarity, trial and frequency of eating. Fresh cranberry juice is effective at fighting against infection. It cures sore throats and colds.

Keep store cleaning chemicals in original containers in a secure, separate area away from food. Avoid leaving leftovers in a hot car after dining out. Refrigerate them as soon as you get home. Half of all home fire deaths occur at night between the hours of 11pm and 7am when people are most likely to be sleeping. Cheese is among the richest dietary sources of calcium. One serving provides about 20% of a person’s daily calcium needs. South Koreans consume 40 lbs. of kimchi per person annually. It is made of various vegetables and contains a high amount of dietary fiber. The maximum dimensions for a carry-on bag to go on an airplane are 9 inches x 14 inches x 22 inches including handles and wheels.

Heinz sells 650 million bottles of its iconic ketchup every year. Gargling with warm water and salt can help ease a sore throat.

Animal-assisted therapy is a growing field which uses dogs or other

oct 33-40.indd 37

Triangular crayons from The Family Hospitality Group keeps them from rolling away or ending up on the floor. They’re at www.familyhospitality.com

domestic, trained animals to help people recover from or better cope with health problems.

Peanuts are the number one snack nut consumed in the U.S., accounting for two-thirds of the snack nut market.

Orange and black are Halloween colors because orange is associated with the fall harvest, and black is associated with darkness and death. The Kit Kat candy bar, which is a chocolate covered wafer, was created by Rowntree’s of York, England. It is now produced globally by Nestlé. Mrs. Prindables invented the gourmet caramel apple as we know it today. Repeat business is the key to profitability in any successful business.

Hire people and keep them.

Train your staff and keep training them. The Berghoff doors opened in 1898 as a “men’s only” saloon serving free corned beef sandwiches with the purchase of a stein of Berghoff beer.

Fine Tune Your Listening Skills in 4 Steps We live in a world where people always occasional “Okay” can be effective. This seem to be busy and constantly checking is crucial when you are on the phone. If their phones for texts, email, or social- you don’t use verbal prompts, the person media updates. Yet to build relationships, talking will often ask, “Are you there?” In you must get to know people, and to get to person, nod your head occasionally to inknow them, you have to listen to them. Try dicate that you are listening. these five simple steps: 4: Get the facts straight. Ask the person 1: Give the person your full attention.

Look at the person with whom you are questions to clarify the information he or having a conversation, and don’t let your she is imparting or to get additional inforeyes wander. Don’t keep checking your mation. Saying “OK, you got me hooked. phone, and definitely don’t text. Get rid of Let me make sure I am grasping what you any external distractions if you can. Close are saying; you are suggesting . . .” allows the door. Turn off any music. you to make sure that what you heard is 2: Stop talking. You can’t talk and listen what the person intended. at the same time, no matter what some people may claim. Let the other person speak, and don’t interrupt. And don’t finish the other person’s sentences, either.

3: Use verbal prompts.

These are brief comments that let the person know Contact Your Distributor Today! you are paying attention.

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Page 38

TO PLACE YOUR AD, CALL 847-699-3300

Food Industry News® October 2015

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Carb counting diet watchers often lie with compromises that can be health-defying. Marathon’s chicken patties, however, deliver low-carb quality in the form of 1/3 Lb gourmet selections that would make any dietician happy. The Marathon Mexicali Brand Chicken Patties are U.S. made, 250 calories per patty, 36 ounces of protein, 8 grams of fat 4 grams of carbs and 1 gram of sugar. Seasoned with red onion, pepper jack cheese, roasted red peppers, jalapenos, cilantro and sea salt, mercy, it’s tasty.

Marathon’s Chickenburger is 190 calories seasoned with red onion, spinach, feta and roasted red peppers. Carbs weigh in at 6 grams; sodium is 280 mgs, sugars are a paltry 1 gram. Easily cooked on the grill, stove top or broiler, they are a welcomed oasis for very smart, discriminating consumers. Both are gluten free.

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oct 33-40.indd 38

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Staying ahead in the age of Competition Jack Trout, President of Trout & Partners, is the originator of ‘positioning’ and other important concepts in marketing strategy Here’s what he had to discuss with BUSINESS TODAY recently on the state of doing business: n This is the age of competition, not alliances. Alliances tend not to work over the long haul since each partner has different needs and agendas. n Paranoia is critical to success. What I mean is that constant diligence is necessary in a competitive world. Everyone is after everyone’s business, so a good worrier is a good marketer. n The biggest mistakes I’ve witnessed are companies that didn’t take their competitors seriously until it was too late.

The level of competition in today’s world is exceptional and only getting better. It is truly the survival of the fittest. n What people have to realise is that flexibility is a necessary mindset if you want to succeed. You can’t predict the

Craft Brewing Drives new rise for Beer The U.S. is a nation of beer drinkers, according to a survey by Mr. Beer, which markets homebrewing kits to consumers. The survey of 1,000 adults found that 44 percent choose to drink beer when socializing with friends, while 27 percent prefer wine and 25 percent opt for liquor.

The survey results seem to reverse the trend of previous studies, including a 2013 Gallup survey that found beer consumption among young adults (19-29) had declined from 71 percent in 1992-1994 to 41 percent in 2012-2013.

The Mr. Beer researchers believe that the popularity of craft beers is driving the rise. Craft brewers sold approximately $14.3 billion in the U.S. in 2013, according to the Brewers Association—an increase of 14 percent from 2012.

Sam Adams Utopia is the top selling craft beer in the U.S., followed by Sierra Nevada Pale Ale and Dogfish Head 90-Minute IPA. future so you must be ready to adapt. n There are times when it advisable to ‘shift the battlefield’, i.e., to shift the efforts to a place where you can take better advantage on your strengths. n Another key to staying ahead of competitors is ‘new and improved’. You can’t just sit there and become a target. n If your competitor is smaller than you, you should move against your competitor as soon as you can so that they cannot develop momentum.

–Excerpted from Business today

9/14/15 3:28 PM

Food Industry News® October 2015

www.foodindustrynews.com

Page 39

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Page 4

Marion Penn’s Tips for Overcoming the Three Biggest HR Concerns Faced by the Restaurant Industry

NEW!

Read us online: www.foodindustrynews.com

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With 25 years of experience in the Chicago-area restaurant industry, Marion Penn has worked in every aspect of food service, from a dishwasher in the back of the house, to server, to house manager.

Marion brings his wealth of industry knowledge to his current position with TriNet, an HR solutions company. Here he shares with you the five biggest HR concerns that are faced by his roster of restaurant-owning clients – and gives solutions for how to overcome them: ● High workers’ compensation rates: The food service industry pays higher workers’ compensation insurance than most other industries, while also struggling more than most industries just to turn a profit. This is why keeping workers’ compensation costs down – by hiring more skilled employees, creating a safer work environment and finding ways to insure your business at the lowest cost possible – is so critical for restaurant owners.

● Managing employee hours: Many restaurants have employees working several different jobs, from server to bar to host. Accurately managing hours and wages that vary can be time-consuming and costly. Getting help with the process by hiring a third party to handle your payroll – or at least purchasing payroll software - is a smart investment for anybody in the food industry. ● Healthcare benefits: The Affordable Care Act requires restaurants that have not traditionally

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oct 33-40.indd 40

You want the best, and the best ain’t cheap. But what if you can’t afford to blow a lot of money to attract the top creatives? Bloomberg Businessweek recently talked to a handful of leaders who foster talent to rise and be great: “I mentor a lot but lately am spending countless hours with my staff learning from them. It’s essential to be surrounded by inspiring people who fill knowledge gaps and help the company excel.” – Thomas Steinemann, Owner, DuBois & Fils “As a lawyer for startups, I often advise CEOs on financings, mergers, and IPOs. They range from twentysomething programmers who exist on

Food Industry News® October 2015

Red Bull to 70-year-olds. I need to understand their business inside and out, so the mentorship is a two-way street.”–Craig Jacoby, Partner, Cooley “I always say no one ever got fired for asking for more.

And you manage your boss, not the other way around.

(I am going to regret this.)”

–Mike Sheldon Chief executive officer, Deutsch North America “In my first entrepreneurial venture, we had great ideas but ran out of cash, so I love giving creatives the tools to survive. I expose our design director to all aspects of the company, encouraging her to articulate her vision in a way businesspeople can understand.” –Blythe Harris Chief creative officer, Stella & Dot

FDA Released Supplement to Food Code The Food and Drug Administration updated its 2013 Food Code with a supplement for restaurants and other food establishments that adds duties including monitoring food temperatures to the Person in Charge’s job description. The goal of the Food Code is to use scientific methods to limit foodborne illness risks. For more info, go to foodsafetynews.com.– Adapted from FoodSafetyNews.com

9/14/15 11:54 AM

Food Industry News® October 2015

Page 41

ACCOUNTANTS

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

CLEANING PRODUCTS

BDO (Formerly SS&G)........................................ 847-824-4006

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

Reckitt Benckiser-Professional ........................... 800-560-6619

Ramar Supply Co............................... Page 32... 708-233-0808

CO-PACKERS

Parhas & Associates .......................... Page 21... 708-430-4545

BASSET TRAINER CERTIFICATION

Plante Moran...................................... Page 09... 312-207-1040

COFFEE

ADVERTISING

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

BATCH FREEZERS

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

COFFEE & TEAS

AIR FILTERS-SALES & SERVICE

Kool Technologies ............................................... 630-483-2256

BEEF

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

New S B L INC ................................... Page 29... 773-376-8280

True Brew Outfitters ............................................ 773-252-7000

Baker Tilly ........................................................... 312-729-8100

ACCOUNTING FIRMS

BAR SUPPLIES

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

BEER DISTRIBUTORS

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

BENEFITS-EMPLOYEE

ALARM SYSTEMS ARCHITECTS

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

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

Illinois Restaurant Association ........... Page 39... 312-787-4000

BOOTHS-UPHOLSTERERS

Meirtran ATM...................................... Page 23... 800-382-5737

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

Chicago Booth ................................... Page 18... 773-378-8400

BREAD & ROLLS

Gonnella Baking Co ........................... Page 19... 312-733-2020 IL Mulino di Valenzano Bakery ........... Page 20... 773-934-1625

ATTORNEYS

BURGLAR ALARM SYSTEMS

Judd Lofchie & Associates ................. Page 21... 630-236-3600

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

The Jenkins Law Group ..................... Page 26... 312-726-0666

BUTTER-CLARIFIED

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

Danish Maid Butter Co ....................... Page 37... 773-731-8787

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

BUTTER-PREPORTIONED-WHIPPED

Danish Maid Butter Co ....................... Page 37... 773-731-8787

AUCTIONEERS

CABLE TV-SALES & INSTALLATION

Bob King Auctions .............................. Page 18... 847-458-0500

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

AWARDS

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

AWNINGS & CANOPYS

Chesterfield Awnings ......................... Page 26... 312-666-0400 Universal Awnings & Signs ................................. 773-887-3935

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

CAMERA & VIDEO SYSTEMS

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

CARPET, RUG & UPHOLSTERY CLEANING

Sexton Complete Care....................... Page 24....847-827-1188

BAKERS-WHOLESALE

CASH & CARRY OUTLETS

Eli’s Cheesecakes.............................. Page 06... 773-736-3417

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

Gonnella Baking Co ........................... Page 19... 312-733-2020 IL Mulino di Valenzano Bakery ........... Page 20... 773-934-1625

CASH REGISTERS & SUPPLIES

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

Miller Baking ...................................... Page 07... 414-347-2300

CATERING-VEHICLES

Gerhard’s European Desserts ............................ 847-234-0023

DCI Central ........................................ Page 38... 800-468-7478

JR Dessert Bakery .............................................. 773-465-6733

CHAIRS-COMMERCIAL

Milano Baking ................................................... 800-495-BUNS

Chicago Booth ................................... Page 18... 773-378-8400

BAKERY EQUIPMENT

Leach Food Equipment Dist............... Page 17... 815-712-7707

BAKERY EQUIPMENT-NEW & USED

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

BAKERY EQUIPMENT-SERVICE & REPAIR

Clear Chair Store ................................................ 773-253-4883 Richardson Seating-Fse. Division ....................... 312-829-4040 Waco Manufacturing ........................................... 312-733-0054

CHARCOAL

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

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

CHEESE-WHOLESALE

Instantwhip Chicago........................... Page 25... 800-933-2500

CHEESECAKES

Miller Baking ...................................... Page 07... 414-347-2300

Eli’s Cheesecakes.............................. Page 06... 773-736-3417

BAKERY-PRODUCTS

COFFEE HOUSE PRODUCTS

True Brew Outfitters ............................................ 773-252-7000

COFFEE ROASTERS

Lifestyle Beverages............................................. 630-941-7000 Chicago Booth ................................... Page 18... 773-378-8400

ATM MACHINES

Royal Cup Coffee............................... Page 32... 630-254-3365

Tugboat Coffee ................................................... 630-390-6613

BEVERAGES

Kikkoman Sales USA ......................... Page 03... 630-954-1244

Illinois Food Retailers Assoc ............................... 800-624-6712

Farmer Brothers Coffee ...................................... 312-437-1818

Tec Foods .......................................... Page 39... 773-638-5310

BOOTHS

ASSOCIATIONS & TRADES

T F Processors................................... Page 32... 847-709-2600

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

ASIAN FOOD PRODUCTS ASSOCIATIONS

SuperClean ......................................................... 847-361-0289

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

BAKLAVA

CHEMICALS

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

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

BANKING

CHICKEN-PROGRAMS

Ridgestone Bank................................................. 847-805-9520

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

BANNERS

CHILI

Universal Awnings & Signs ................................. 773-887-3935

Captain Ken’s Foods.......................... Page 23....800-510-3811

BANNERS & POSTERS

CHORIZO

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

Quay Corp.......................................... Page 27... 847-800-8567

Passion House Coffee Roasters ......................... 312-733-3998 COFFEE-GOURMET & SPECIALTY

True Brew Outfitters ............................................ 773-252-7000

COLD STORAGE

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

CONCESSION EQUIPMENT & SUPPLIES

Gold Medal Products ......................... Page 08... 800-767-5352

CONSTRUCTION-RESTAURANTS

Chicago Builders & Contractors ......... Page 26... 773-529-6000

CONSULTING & DESIGN

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

CORNED BEEF-FRESH

Vienna Beef ....................................... Page 14... 773-278-7800 EX-Cel Corned Beef ........................................... 312-666-2535

CORPORATE GIFTS

Vienna Beef ....................................... Page 14... 773-278-7800

CUSTOM PLASTIC CUPS

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

DAIRY-PRODUCTS

Instantwhip Chicago........................... Page 25... 800-933-2500 Quay Corp.......................................... Page 27... 847-800-8567

DECOR & DESIGN

Zap Props .......................................... Page 33... 773-376-2278

DELIVERY-VEHICLES

DCI Central ........................................ Page 38... 800-468-7478

DESSERTS

Algelato Chicago ................................ Page 11 ... 847-455-5355 Eli’s Cheesecakes.............................. Page 06... 773-736-3417 Gerhard’s European Desserts ............................ 847-234-0023

DIRECT MAIL PROGRAMS

Kikkoman Sales USA ......................... Page 03... 630-954-1244

FAUCETS

Faucet Shoppe The ........................... Page 18... 773-478-3890

FILTERS-EXHAUST SYSTEMS

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

FIRE ALARM REPAIR & TESTING

Valley Fire Protection .......................................... 630-761-3168

FIRE SUPRESSION SYSTEMS

Averus ................................................................. 800-393-8287 Foster & Son Fire Extinguishers ......................... 708-233-9505 Fox Valley Fire & Safety...................................... 847-695-5990

FIRE-ALARM SYSTEMS

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

FIRE-EXTINGUISHERS

Averus ................................................................. 800-393-8287 Foster & Son Fire Extinguishers ......................... 708-233-9505

FIRST AID-EQUIPMENT & SUPPLIES

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

FLOOR MAINTENANCE

Sexton Complete Care....................... Page 24....847-827-1188

FLOORS-SALES & REPAIRS

Customcrete LLC ................................................ 847-651-9699

FOOD DISTRIBUTORS

Christ Panos Foods ........................... Page 36... 312-421-6100 Devanco Foods .................................. Page 27... 847-228-7070 Tec Foods Inc..................................... Page 39... 773-638-5310 US Foods ........................................... Page 02... 800-323-1004 Anichini Brothers ................................................. 312-644-8004 Artisan Specialty Foods ...................................... 708-762-5238 Kingdom Farms................................................... 312-226-4456 Kronos Foods...................................................... 800-621-0099 Market Produce................................................... 312-666-3106

FOOD EQUIPMENT

Bob King Auctions .............................. Page 18... 847-458-0500 Gold Medal Products ......................... Page 08... 800-767-5352

FOOD PRODUCTS

Riverside Foods ................................. Page 48... 800-836-8303 Tec Foods Inc..................................... Page 39... 773-638-5310 GFS Marketplace ................................................ 800-968-6361 Grecian Delight ................................................... 847-364-1010

FOOD PRODUCTS-PREPARED

Captain Ken’s Foods.......................... Page 23....800-510-3811

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

FOOD-DISTRIBUTION SOFTWARE

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

FOOD-PRODUCTION SOFTWARE

Cintas Corporation .............................................. 630-543-3666

FOODSERVICE EQUIPMENT

DIRECTV

DISHWASHER-LEASING & RENTAL

TopshelfDS......................................... Page 34... 770-883-7441 TopshelfDS......................................... Page 34... 770-883-7441

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

Leach Food Equipment Dist............... Page 17... 815-712-7707

Jeff Goworowski................................................... 312-738-1111

Thunderbird Food Machinery ............. Page 26... 866-451-1668

Enviromatic Corp of America ............. Page 03... 847-729-8000

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

DISTRIBUTOR SALES REPS DUCT CLEANING

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

ELECTRICAL REPAIR & MAINTENANCE

March Quality Used & New Equip...... Page 11 ... 800-210-5895 Zepole Restaurant Supply ................. Page 15... 630-783-1239 FOODSERVICE EQUIPMENT-REPAIR

CSI - Coker Service Inc ..................... Page 04... 888-908-5600 Mackay Heating & Mechanical........... Page 12... 847-381-0448

Mackay Heating & Mechanical........... Page 12... 847-381-0448

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

Trinet ................................................................... 888-874-6388

FOODSERVICE- LAYOUT & DESIGN

Trinet ................................................................... 888-874-6388

Losurdo Inc ......................................................... 630-833-2828 FOODSERVICE-EQUIPMENT PARTS

EMPLOYEE BENEFITS PROVIDERS

EMPLOYEE SERVICE OUTSOURCING

BAR SPOTTING/HOSPITALITY SECURITY

CIGARS

ENERGY BROKER (ELECTRIC & GAS)

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

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

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

BAR STOOLS

CLASSIFIED ADVERTISING

ERP SOFTWARE-FOR DISTRIBUTORS

Chicago Booth ................................... Page 18... 773-378-8400

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

TopshelfDS......................................... Page 34... 770-883-7441

oct 41-48.indd 41

ETHNIC FOODS

Cobblestone Ovens ............................................ 847-635-0172 A D E Foodservice Equipment .............................630-628-0811 Sarfatty Associates ..............................................847-920-1100 CSI - Coker Service Inc ..................... Page 04... 888-908-5600 Cobblestone Ovens ............................................ 847-635-0172

9/11/15 1:53 PM

August

Page 42

TO PLACE CLASSIFIEDS, CALL 847-699-3300

FOODSERVICE-SUPPLIES

HOOD & EXHAUST-SYSTEMS

Ramar Supply Co............................... Page 32... 708-233-0808

Belvin/J&F Sheet Metal Co ................................. 312-666-5222

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

FREEZER & REF TRAILER RENTAL/LEASING

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

FREEZERS-ALL TYPES

Custom Cooler & Freezer .................. Page 10... 630-879-3131

FRYERS

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

FURNITURE-COMMERCIAL

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

GASKET REPLACEMENT SERVICE

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

GELATO

Algelato Chicago ................................ Page 11 ... 847-455-5355 Palazzolo’s Artisan Dairy ................... Page 31. 800-4GE-LATO

GELATO EQUIPMENT & SUPPLIES

Palazzolo’s Artisan Dairy ................... Page 31. 800-4GE-LATO Kool Technologies ............................................... 630-483-2256

GIARDINERA

Natali Brand ........................................................ 847-668-6590 V Formusa Company .......................................... 312-421-0485

GIARDINIERA

Authentic Barnds................................ Page 17... 708-749-5430 E Formella & Sons .............................................. 630-873-3208

GLASSWARE

Flexi Inc.............................................. Page 30... 312-842-8822 Sarica Foods ....................................................... 847-671-9680

GLYCOL REFRIGERATION SYSTEM & REPAIR

Mackay Heating & Mechanical........... Page 12... 847-381-0448

GOURMET-FOOD PRODUCTS

Artisan Specialty Foods ...................................... 708-762-5238 Market Produce................................................... 312-666-3106 Viola Imports ....................................................... 847-690-0790

GRASSFED BEEF

Tallgrass Beef Company .................... Page 28... 312-846-1361

GREASE REMOVAL SERVICE

Kaluzny Bros Inc ................................................. 815-744-1453

GREASE TRAP PUMPING SERVICE

Tierra Environmental.......................... Page 16... 888-551-1998 Kaluzny Bros Inc ................................................. 815-744-1453

GREASE-EXHAUST CLEANING

Enviromatic Corp of America ............. Page 03... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344

GREEK FOOD PRODUCTS

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

HOOD SYSTEMS-FIRE Averus ................................................................. 800-393-8287 HOT DOGS Vienna Beef ....................................... Page 14... 773-278-7800 Crawford Sausage .............................................. 773-277-3095 Red Hot Chicago................................................. 800-249-5226 ICE CREAM Algelato Chicago ................................ Page 11 ... 847-455-5355 Chocolate Shoppe Ice Cream ............ Page 04... 608-221-8640 Fox Valley Farms ............................... Page 22... 630-231-3005 Homer’s Gourmet Ice Cream ............. Page 20... 847-251-0477 Instantwhip Chicago........................... Page 25... 800-933-2500 Palazzolo’s Artisan Dairy ................... Page 31. 800-4GE-LATO Nestle Ice Cream Company ................................ 800-531-2663

ICE CREAM-EQUIPMENT & SUPPLY

Kool Technologies ............................................... 630-483-2256 ICE MACHINE REPAIR & SANITIZING Major Appliance Service ..................................... 708-447-4100 ICE MACHINES Apex Beverage Company .................. Page 14..877-901-APEX ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ....................... Page 37... 312-733-3900 Mechanical 24 ..................................................... 847-987-9738 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical........... Page 12... 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ............................. 708-366-3333 INSURANCE Heil & Kay Insurance Agency............. Page 08... 847-259-1421 ISU Northwest Insurance Services .... Page 25... 888-366-3467 Jos Cacciatore & Company ............... Page 35... 312-259-8200 Northern Illinois Insurance ................. Page 12... 815-226-9353 Caro Insurance Services..................................... 708-745-5031 Clermont Specialty Managers ............................. 800-504-7012 Concklin Insurance Agency................................. 630-268-1600 Society Insurance ............................................... 888-576-2438

Clermont Specialty Managers ............................. 800-504-7012 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ............... Page 21... 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ..............................................847-920-1100 All Internet Now................................................... 312-335-9495 Food Industry News ............................................ 847-699-3300

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

INVENTORY CONTROL

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

ITALIAN BEEF

HAMBURGER PATTY MANUFACTURER

Devanco Foods .................................. Page 27... 847-228-7070

HAMBURGERS -FRESH & FROZEN

Allen Brothers 1893 ............................................ 773-890-5100

HEATING & AIR CONDITIONER SERVICE & REP

Mackay Heating & Mechanical........... Page 12... 847-381-0448 Mechanical 24 ..................................................... 847-987-9738

HOOD & EXHAUST-CLEANING

Enviromatic Corp of America ............. Page 03... 847-729-8000 Automated Cleaning (Foster & Son) .................. 708-233-9505

Sculpture Hospitality ........................................... 773-454-1300 Authentic Brands................................ Page 17... 708-749-5430 Devanco Foods .................................. Page 27... 847-228-7070 Serrelli’s Foods .................................. Page 31..877-385-BEEF Bari Beef ............................................................. 847-305-0056 Red Hot Chicago................................................. 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons .............................................. 630-873-3208 Natali Brand ........................................................ 847-668-6590 ITALIAN SAUSAGE Devanco Foods .................................. Page 27... 847-228-7070 Anichini Brothers ................................................. 312-644-8004

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

JANITOR-SUPPLIES

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

Ramar Supply Co............................... Page 32... 708-233-0808

oct 41-48.indd 42

OILS-COOKING/BULK

Pastorelli Foods ...............................................800-SOS-AUCY

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

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

Enviromatic Corp of America ............. Page 03... 847-729-8000

OLIVE OILS

KITCHEN-EXHAUST SYSTEMS/CLEANING

Salad Oils International Corp .............................. 773-261-0500

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

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

KNIFE-SHARPENING SERVICE

ORGANIC FOODS

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

OVEN REPAIR & MAINTENANCE

Allen Brothers 1893 ............................................ 773-890-5100

OVENS-SALES & SERVICE

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

PACKAGING

Cosmopolitan Textile ........................................... 773-254-6100

PAINTING & HANDYMAN SERVICES

Party Linens by DeNormandie ............................ 773-731-9281

PANCAKE-BATTER & MIX

Olympia Maintenance ......................................... 708-344-0344 Cozzini Inc .......................................................... 888-846-7785

LAMB-WHOLESALE LAW FIRMS

LINEN SUPPLY & RENTAL SERVICE

Mickey’s Linen .....................................................773-545-7211 Valley Linen Supply............................................. 630-897-4474

LIQUOR LIABILITY/AUTO/UMBRELLA

Northern Illinois Insurance ................. Page 12... 815-226-9353

LIQUOR LICENSE ASSISTANCE

Daniel Rubinow License Law Group ................... 773-809-5409

LIQUOR-WHOLESALE

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

LOCKSMITH & SAFES

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

LOGISTICS COMPANIES

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

MANUFACTURERS REPRESENTATIVES

Vicki Righeimer & Associates ............................. 847-899-8146

MEAT PROCESSING EQUIP SALES & SERVICE

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

MEAT-SMOKED

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

MEAT-WHOLESALE

Devanco Foods .................................. Page 27... 847-228-7070 Tallgrass Beef Company] ................... Page 28... 312-846-1361

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

Devanco Foods .................................. Page 27... 847-228-7070

Trinet ................................................................... 888-874-6388

JUICERS-FRUIT & VEGETABLES

Northern Illinois Insurance ................. Page 12... 815-226-9353

INSURANCE SERVICES

INTERNET ADVERTISING

H/R-HUMAN RESOURCE SERVICES

OILS & VINEGAR

Kikkoman Sales USA ......................... Page 03... 630-954-1244

Allen Brothers 1893 ............................................ 773-890-5100

INTERNET ACCESS

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

JAPANESE-FOOD PRODUCTS

The Horton Group ............................................... 312-917-8610

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

GYROS

Food Industry News® October 2015

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

Salad Oils international Corp .............................. 773-261-0500 Pastorelli Foods ...............................................800-SOS-AUCY Mackay Heating & Mechanical........... Page 12... 847-381-0448 Cobblestone Ovens ............................................ 847-635-0172 Sunshine Supply Company................ Page 38... 773-927-2828 Schubert Painting................................................ 847-606-9660 Tec Foods Inc..................................... Page 39... 773-638-5310

PAPER-PRODUCTS

Ramar Supply Co............................... Page 32... 708-233-0808

PARTY-FAVORS & SUPPLIES

Ramar Supply Co............................... Page 32... 708-233-0808

PASTA-FRESH AND FROZEN

Pastafresh Home Made Pasta ............................ 773-745-5888

PASTA-GLUTEN FREE

Leo’s Gluten-Free ................................................847-233-9211

PASTRIES-WHOLESALE

Gerhard’s European Desserts ............................ 847-234-0023

PATIO HEATERS

TNG Industries .....................................................708-449-1100

PATTY MACHINES/FOOD FORMERS

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

PAYROLL SERVICE

Payville Usa The Hero’s of Payroll..... Page 07... 630-366-2600 BenefitMall .......................................................... 630-320-1417 Trinet ................................................................... 888-874-6388

PEANUTS

Mellos Snacks .................................... Page 04....773-772-8911

PEST CONTROL/PEST ELIMINATION

Mc Cloud Services ............................. Page 29... 800-332-7805 Presto X Pest Control ......................................... 888-627-5772

Kingdom Farms................................................... 312-226-4456

PHONE & VOIP SERVICES

MEATBALLS

PHONE SYSTEMS

Bari Beef ............................................................. 847-305-0056

PICKLES & RELISH

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

PIZZA OVEN RENTAL

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

PIZZA SUPPLY DISTRIBUTORS

Instantwhip Chicago........................... Page 25... 800-933-2500

PLAQUES

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

PLUMBING SERVICES

Gold Medal Products ......................... Page 08... 800-767-5352

PLUMBING SUPPLIES

R Whittingham & Son Meats ............................... 708-371-1650 Authentic Brands................................ Page 17... 708-749-5430

MEDICAL SUPPLIES

MENUS-CUSTOM PRINTED MILK

MYSTERY SHOPPING/HOSPITALITY SECURITY NACHO-EQUIPMENT & SUPPLIES NAME-PLATES & TAGS

All Internet Now................................................... 312-335-9495 Keyth Security Technologies ............................... 847-433-0000 Vienna Beef ....................................... Page 14... 773-278-7800 Chicago’s Own Mobile Pizza Co ......................... 708-305-0236 Anichini Brothers ................................................. 312-644-8004 Classic Design Awards ....................................... 847-470-0855 Drip Drop Plumbing..............................................630-412-1179

Faucet Shoppe The ........................... Page 18... 773-478-3890

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

POINT OF SALE SUPPLIES

Vito AG ................................................................ 847-859-0398

POINT OF SALE SYSTEMS

OIL FILTRATION DEVICES OIL-FRYING

Chef Mac Culinary Cooking Oils ........ Page 18... 708-945-9150

OILS & FATS-COOKING

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

Alpha POS Services ........................................... 630-690-2870 Retail Control Solutions ...................................... 630-521-9900

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

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

POLISH SAUSAGE

Chef Mac Culinary Cooking Oils ........ Page 18... 708-945-9150

POPCORN

OILS & SHORTENING

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

Harczak Sausage Company ............................... 773-631-8400

Mellos Snacks .................................... Page 04....773-772-8911

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Food Industry News® October 2015 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products ......................... Page 08... 800-767-5352 POULTRY

Page 43

RESTROOM-SANITIZING & DEODORIZING

T-SHIRTS-CUSTOM PRINTED

SALAD-DRESSINGS & OILS

TABLES-ALL TYPES

Reckitt Benckiser-Professional ........................... 800-560-6619

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

Kingdom Farms................................................... 312-226-4456

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

New S B L INC ................................... Page 29... 773-376-8280

SANITATION TRAINING

TAMALES

Food Industry Training ........................................ 630-690-3818

TEA-GREEN

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

TOFU PRODUCTS-ALL TYPES

Vienna Beef ....................................... Page 14... 773-278-7800

TOMATO PRODUCTS

POULTRY-FRESH PRESSURE WASHING Olympia Maintenance ......................................... 708-344-0344

PRINTING-CUSTOM ITEMS

Accurate Printing................................................. 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS T F Processors................................... Page 32... 847-709-2600 PRODUCE DISTRIBUTORS Premier Produce ................................................. 847-678-0780 PRODUCE-WHOLESALE Market Produce................................................... 312-666-3106

PUBLISHING

Food Industry News ............................................ 847-699-3300 RE-UPHOLSTERY Chicago Booth ................................... Page 18... 773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING

Tec Foods Inc..................................... Page 39... 773-638-5310

Illinois Restaurant Association ........... Page 39... 312-787-4000

SATELLITE TV SYSTEMS SAUSAGE

Anichini Brothers ................................................. 312-644-8004 Crawford Sausage .............................................. 773-277-3095

Mechanical 24 ..................................................... 847-987-9738 REFRIGERATION UNITS-MOBILE Kingtec Midwest ................................. Page 39... 708-597-2200 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .................. Page 10... 630-879-3131 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .................................. 847-719-6088 Losurdo Inc ......................................................... 630-833-2828

RESTAURANT EQUIPMENT & SUPPLIES

Custom Cooler & Freezer .................. Page 10... 630-879-3131 Gatorchef.com ................................... Page 08.888-94G-ATOR Olympic Store Fixtures....................... Page 30... 773-585-3755 Ramar Supply Co............................... Page 32... 708-233-0808 Zepole Restaurant Supply ................. Page 15... 630-783-1239 Berkel Midwest.................................................... 800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ..................... Page 04... 888-908-5600 Lee’s Foodservice Parts & Repair ..... Page 22....800-728-1102 Mackay Heating & Mechanical........... Page 12... 847-381-0448 Accu-Tech ........................................................... 847-658-8440 Berkel Midwest.................................................... 800-921-9151 Cobblestone Ovens ............................................ 847-635-0172 Major Appliance Service ..................................... 708-447-4100 Mechanical 24 ..................................................... 847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions .............................. Page 18... 847-458-0500 March Quality Used & New Equip...... Page 11 ... 800-210-5895

RESTAURANT REAL ESTATE SALES

John Moauro/Realty Executives ..........................708-361-1150 Kudan Group Inc ................................................. 312-575-0480 Nick Dibrizzi/Coldwell Banker ............................. 708-562-9328

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

TRUCK-SALES & SERVICE

SEATING

Waco Manufacturing ........................................... 312-733-0054 Express Seating ................................. Page 23... 630-985-7797 Keyth Security Technologies ............................... 847-433-0000

SECURITY SYSTEMS

DCI Central ........................................ Page 38... 800-468-7478 DCI Central ........................................ Page 38... 800-468-7478 Mercedes Benz of Chicago ................................. 312-628-4101

TRUCK-SALES NEW & USED

D & S Truck Center ............................ Page 30... 708-352-5551

M & K Truck Centers (Hino) ............... Page 25... 708-371-7010 M & K Truck Centers (Isuzu) .............. Page 24... 708-638-5827

Tierra Environmental.......................... Page 16... 888-551-1998

UNIFORMS-ALL TYPES

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

Zee’s Apparel ...................................................... 773-699-1300

SEWER(MAINT)-RODDING & JETTING SHIPPING SERVICES

Prime Time Sports .............................................. 847-637-3500 Valley Linen Supply............................................. 630-897-4474

SHORTENING

UPHOLSTERY CLEANING

SIGNAGE-INDOOR & OUTDOOR

VEAL

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

American Graphics ............................ Page 10... 888-774-6270

SIGNS

SpellBrite LED Signs........................................... 312-575-9620

SILVERWARE & DINNERWARE

Vicki Righeimer & Associates ............................. 847-899-8146

Sexton Complete Care....................... Page 24....847-827-1188 Allen Brothers 1893 ............................................ 773-890-5100

VENTILATING-SYTEMS CLEANING

Enviromatic Corp of America ............. Page 03... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344

SLICERS-SALES & SERVICE

VERTICAL BROILERS

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

VIDEO SURVEILLANCE SYSTEMS

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

WALK IN COOLER, MOBILE, RENTAL/LEASING

Stick Out Social.................................. Page 35... 312-655-9999

WALK-IN COOLER REPAIR & MAINTENANCE

Kool Technologies ............................................... 630-483-2256

WALK-IN COOLERS AND FREEZERS

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

SOAPS & DETERGENTS

SOCIAL MEDIA SERVICES

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES SOFTWARE-FOODSERVICE

XL Manufacturing ................................................ 773-271-8900

Keyth Security Technologies ............................... 847-433-0000 Black Star Kitchens & Commissaries.................. 847-350-9774 Mackay Heating & Mechanical........... Page 12... 847-381-0448 Custom Cooler & Freezer .................. Page 10... 630-879-3131

Culinary Software Services ................ Page 23... 800-447-1466

WAREWASHING PROGRAMS

TopshelfDS......................................... Page 34... 770-883-7441

WATER JETTING

SOFTWARE-MEAT/SEAFOOD PRODUCTION SOFTWARE-WHOLESALE DISTRIBUTION

Lee’s Chemical Solutions.................................... 844-550-5337 Drip Drop Plumbing..............................................630-412-1179

TopshelfDS......................................... Page 34... 770-883-7441

WEBSITE DESIGN

Vienna Beef ....................................... Page 14... 773-278-7800

WELDING & FABRICATING

SOUPS SPA

Americaneagle.com ........................... Page 40... 847-699-0300 KOP Ind. Welding & Fabrication ........ Page 21... 630-930-9516

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

WHIPPED CREAM

Famar Flavors .................................... Page 29... 708-926-2951

WILD GAME

SPICE BLENDS

Instantwhip Chicago........................... Page 25... 800-933-2500

Allen Brothers 1893 ............................................ 773-890-5100

Allen Brothers 1893 ............................................ 773-890-5100

WOOD FLOOR CLEANING & INSTALLATION

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

WORKERS COMP INSURANCE

SUPERMARKET & DELI EQUIPMENT

Leach Food Equipment Dist............... Page 17... 815-712-7707

La Scarola Restaurant ....................... Page 20... 312-243-1740

SUPERMARKET- EQUIPMENT/ NEW & USED

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

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

oct 41-48.indd 43

American Graphics ............................ Page 10... 888-774-6270

TV SALES, SERVICE & INSTALLATION

STEAM CLEANING

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

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

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

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

RESTAURANTS

Pastorelli Foods ...............................................800-SOS-AUCY

TRUCK-REFRIGERATED

STEAKS-PORTION CONTROLLED

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

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

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

SCALES

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

Phoenix Tofu ...................................... Page 12... 773-784-2503

TRUCK GRAPHICS

SECURITY CAMERA SYSTEMS

Accu-Tech ........................................................... 847-658-8440

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

Ridgestone Bank................................................. 847-805-9520

CSI - Coker Service Inc ..................... Page 04... 888-908-5600 Mackay Heating & Mechanical........... Page 12... 847-381-0448

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

TRADE PUBLICATIONS

SBA LOANS

SEATING REPAIRS

Lee’s Foodservice Parts & Repair ..... Page 22....800-728-1102

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

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

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

REFRIGERATION EQUIP SERVICE & REPAIR

Chicago Booth ................................... Page 18... 773-378-8400

Sexton Complete Care....................... Page 24....847-827-1188 Northern Illinois Insurance ................. Page 12... 815-226-9353

To Be Added To Our Directory: Call today: 847-699-3300

Your listing will be seen by qualified readers and motivated buyers every month, in print and online

Trinet ................................................................... 888-874-6388

YOGURT & SOFT SERVE EQUIPMENT

Kool Technologies ............................................... 630-483-2256

9/11/15 1:53 PM

August

Page 44

TO PLACE CLASSIFIEDS, CALL 847-699-3300

CLASSIFIEDS

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

To place your ad, call: 847-699-3300

Chicago’s Premier Hospitality Real Estate Brokers

Vince Ferraro

For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. twitter.com/RestaurantRE Kudan Group

TAVERN

FAST FOOD IN OAK PARK

Stoplight corner in near West suburb. Established 15 years.

Seats 90. Parks 15. Patio. Solid lease.

BIZ, FF&E @ $150K

NEW LISTINGS & PRICE REDUCTIONS Albany Park - 4639-41 N. Kedzie Ave. - Semiramis RE PR DU IC CE E D!

Just listed! Established 20 years. Look at what you get: Tavern, enclosed patio, picnic area, volleyball courts and a 2 bedroom apartment with private deck...all included in the below market-value rent! Confident that an experienced operator will succeed, owner offers financing to a credit worthy buyer.

Located on a busy avenue near Gurnee Mills and Great America.

BIZ, FF&E @ $149K. Package w/ REAL ESTATE @ $749K

FAMILY DINER

operating business in a 19,735 SF building with additional 2.3 Acres of land. Zoned B-2.

Size: ~100,003 SF (Land) Price: $3,690,000 (Real Estate) Agent: Jarrett

Elk Grove Village, IL - 66 E. Devon Ave.

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

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

Liquor license available. Fantastic location at Oakton & River!

New Price! REAL ESTATE @ $575K

Newly remodeled and fully-equipped restaurant/bar on bustling Devon Avenue. Turn-key condition with newer kitchen equpment and potential to add gaming. Must see to believe!

Size: ~4,390 SF (Building) 27,854 SF (Lot) Price: $399,000 (Real Estate) Agent: Adam

Gold Coast - Confidential #674

DELLS AREA

MEMBER: CRBA

Nightclub, lounge & bar with kitchen. Business holds Tavern, Late Hour, Tobacco and PPA

RE PR DU IC CE E D!

licenses. Occupancy of 241. Qualified Operators only.

Size: ~3,200 SF Rental Rate: $9,400 Net Price: $300,000 (Business) Agent: Jarrett

Café with advantageous lease and liquor license. Intimate dining room seats 50 plus, 30 on the comfortable alfresco patio. Cooks love the fully fixtured, well designed kitchen. Owners wish to retire after 30x successful years. Verifiable, profitable books!!

Priced to sell! Biz, FF&E @ $169K.

Excellent business opportunity with outdoor seating. Great location with strong foot traffic.

Seats 30 indoors and 15 outdoors. All Furniture, Fixtures & Equipment included.

COUNTRY RESTAURANT

Size: ~1,444 SF Rental Rate: $5,494/Mo. (Net) Price: $73,900 (Business/Assets) Agent: Jarrett

Lakeview - 2920 N. Clark St. - Yuki Hana

Below market rent with rare PPA license and full kitchen. Business in operation for over 10 years. Occupancy of 99. Opportunity to add a 900 SF outdoor beer garden.

Size: ~3,600 SF Rental Rate: $5,843 (Modified Gross) Price: $249,000 (Business) Agent: Brian

ASSET SALE

CASUAL AMERICANA

Just listed! Unique fast food establishment serving “southern comfort food” and specializing in broasted chicken.

This freestanding building seats 40 and parks 12. It is highly visible at a busy, signaled intersection in NW Chicago.

Known for its delicious food and friendly service, this popular spot receives rave reviews. Tenant favorable lease has renewal options for long term. Illness forces sale. BIZ, FF&E @$99K

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571

oct 41-48.indd 44

provide financing for qualified operators based on experience, concept & financials.

Size: ~6,100 SF (Building) 5,900 SF (Lot) Price: $649,000 (Real Estate & Business) Agent: Jarrett

Lakeview - 3310-12 N. Broadway St. - Bountiful Eatery

Just over the border! Elegant, intimate, updated restaurant & bar.

Seating over 75...banquet room seats 200 with bookings into 2016...Apartment is 1,400 sf with 3 bedrooms and 2 baths... all housed in a beautiful Victorian building nestled in oak trees on 21/2 acres! Plenty of parking. Established 1991.

Owners retiring. REAL ESTATE, BIZ, FF&E @ $625K.

KITCHEN AND PUB

$350,000 Price Reduction! Newly built-out Las-Vegas style nightclub. Owner willing to

Newly renovated mixed-use building with 2,000 SF turn-key business. Established bar/ restaurant on ground floor with all FF&E & licenses included.

Size: ~3,716 SF (Bldg.) 3,125 SF (Lot) Price: $614,500 (RE) and/or $94,500( Bus.) Agent: Scott

Freestanding. Brick. Signalized corner. Signage.

Great kitchen. Basement. Seats 136. Parks 56.

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

Illness forces sale! Drastic price reduction.

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

New! Fantastic opportunity to buy a new business doing substantial volume with monthly increases. Current operator, a restaurant veteran, specializes in creating concepts and moving on. This is another winner!! Freestanding building seats 175.

Unique decor. Parks 200. Signage. Patio. New FF&E with large kitchen. Liquor license. Bar room and...yes, VIDEO GAMING!!

Great lease. Possible financing. Affluent NW suburb.

Kane County. Biz, FF&E @ $250K

Hammond, IN - 5260-62 Hohman Ave. - Aquavor Nightclub

Jefferson Park - 4630 W. Lawrence Ave. - Cafe Zafferano

MUST SELL

Lincoln Park - Confidential Code #676 Re Pr duc ic ed e!

Just listed! NW Suburb. The build-out, decor and ambiance of this venue are spot on for a “Pub” or “Sports Bar.” Dining rooms, bar and fully fixtured kitchen are in pristine condition.

Basement with walk-in coolers and office included in rent.

Lease: 5 years with 5 year option at below market value.

VIDEO GAMING allowed! FF&E @ $125K

Profitable restaurant with many accolades including a Michelin Bib Gourmand. Casual Lebanese cuisine made from scratch. Owner will train and provide recipes.

Size: ~1,800 SF Rental Rate $3,300/Mo. (Gross) Price: $105,000 (Business) Agent: Brian Real Estate opportunity centrally located in an affluent North Chicago suburb. Existing

SITE

NORTH SHORE

312.575.0480 www.kudangroup.com

Chicago Suburb - Confidential #677

NW side, Chicago. Affluent area. Stoplight corner with parking. Established 40 years. Newly remodeled. Pristine.

Seats 88. GREAT LEASE w/ 3 renewal options for a long term.

Currently, absentee owner — this could be a “GOLDMINE”!

Biz, FF&E @ $149K

Turn-key operation, fully equipped with liquor license.

Freestanding building with upper level living quarters.

Located on a large, paved lot in booming Plover, Wi. Loyal local customer base plus tourists!

Owner retiring after 28 years! Call for details.

REAL ESTATE, BIZ, FF&E @ $387.5K

Food Industry News® October 2015

Business and Real Estate opportunity for sale. Mixed-use building with 3 apartments and a profitable bar/lounge with full kitchen. PPA, Tavern, Late Hour & Retail Food licenses.

Size: ~5,190 SF (Business) 6,912 SF (Building) 4,058 SF (Lot) Price: $2,849,000 Agent: Jarrett

Lombard, IL - 105 St. Charles Rd. - Formerly Capone’s Commercial condo/turn-key restaurant for sale. Occupancy on the 1st Floor as well as the finished basement (perfect for private parties). Equipped with 8 tap lines and more.

Size: ~2,000 SF (Ground Level) 1,000 SF (Basement) Price: $375K (Real Estate) Agent: Scott

West Chicago, IL - 540 Main St. - Formerly Privilege Sports Bar

Commercial condo/turn-key restaurant for sale. Sizable kitchen and office upstairs with an open floor plan. Perfect for any bar/restaurant re-concept!

Size: ~4,000 SF (Ground Floor) + Office on 2nd Floor Price: $364,500 (Real Estate) Agent: Scott

Wicker Park - 1178 N. Milwaukee Ave. - Usagi Ya Sushi Established restaurant and bar near a densely populated intersection. Steps from CTA Blue Line. Opportunity to expand to lower level finished lounge and potential private rear patio.

Size: ~2,000 SF Rental Rate: $40/SF (NNN) Price: $169,000 (Business) Agent: Juan Carlos

Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661

MEMBER: CRBA

9/11/15 1:53 PM

Food Industry News® October 2015

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

NORTHEAST SUBURBS - LINCOLNWOOD Very popular restaurant-bar-banquets with outdoor garden & catering Established for 29 years, 13 years at this location Completely remodeled 2 years ago. Hot corner, seats 300 with plenty of parking. Turn key, ready for any concept. Selling real estate and business, call for more information.

JOLIET - WILL COUNTY

NORTHWEST SUBURBS - O’HARE

National Tenant Location Free standing restaurant 3,500 SF with drivethru, POS systems, walk in coolers, etc on 1 acre lot. Selling Real Estate Fixtures and Equipment $259,000 Bank Owned.

SOUTHWEST SUBURBS - MOKENA Iconic 11,000 SF sports bar Established for 10 years with plenty of parking Completely remodeled 3 years ago.

Real $$$ Maker. Owner retiring.

Selling business only.

Call for more information.

SOUTHEAST SUBURBS - LYNWOOD Fast food restaurant, free standing on corner lot Established for 14 years, owner retiring 800 SF building on 30,000 SF corner lot For real estate & business $249,000

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

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

BERWYN

5,000 SF turn-key restaurant Ample parking Located on Cermak Road Real Estate Fixtures & Equipment: $325,000 CHICAGO - 26TH & KEDZIE AVENUE Clean incidental liquor license transferable Free standing 17,000 SF seats 500 37,500 sq. ft. land; parks 100. Turn key, fully equipped. Selling real estate, call for more information.

NORTHWEST SUBURBS STONE PARK

Bar-lounge, established for 25 years.

Real $$$ Maker. Four video poker machines, jukebox, pool tables, darts, etc.

Free standing 3,500 SF with full kitchen on 9,000 SF lot. Seats 80, parks 20.

Selling Real Estate & Business.

CHICAGOLAND AREA FAST FOOD Real $$$ Maker 2,000 SF Great Lease.

MONTCLARE - BELMONT & HARLEM

Bar with 2 am tavern license Lot size: 128’x25’ or 3,300 SF Building: 1,800 SF; seats 50 Established for 40 years Real $$$ Maker For Real Estate & Business: $349,500

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

Available For Sale

SOUTHWEST SUBURBS MATTESON

Turn key, fully equipped restaurant with drive-thru Free standing 4,850 SF, seats 240 +/- on 37,227 SF lot, parks 100+/-. Located on the outlot of famous movie theater. This was a former Al’s Beef/Nancy Pizza concept Selling real estate, call for more information.

MEMBER: CRBA

2301 W. Jefferson, U.S. Route 52, Hard corner stoplight intersection.

National Tenant Location.

Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot.

PRICE REDUCTION! Available for sale or lease.

Nick Di Brizzi 888-317-7721

CHICAGO - MONTCLARE/ ELMWOOD PARK AREA

Caffe Italia, 2625 N. Harlem Avenue Complete turn-key, brand new built in 2009 5,000 SF plus lower level Incidental liquor license available Available for sale at $595,000 and for lease at $9 per SF NNN.

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

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

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

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

A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE

BREAKFAST-LUNCH DEVELOPMENT SITE FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD & PIZZA RESTAURANT RESTAURANT RESTAURANT ITALIAN RESTAURANT ITALIAN RETAIL STORE(S) SPORTS BAR SPORTS BAR & PIZZA SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT

Free Standing - Business Only (With Property $350,000) PENDING 37,500 sq. ft. - Busy Main Street - (25,000 sq. ft. $450K) PENDING Newer Fixtures and Equipment - Small but Great! $69,000 Attractive Fast Food Business - 60 Seats - Able Parking $95,000 Free Standing - Corner - Excellent Traffic Pattern - Since 1964 $115,000 Fast Food with Possible Drive Thru PENDING Business Only - Successful and Profitable Fast Food with Drive Thru. $125,000 6 Days, EZ to Run, Fantastic Location, 50 Seats $145,000 With Property - Free Standing - 34 Years With Same Owners! $255,000 With Property - Free Standing - Business Only? Let’s Talk $275,000 Excellent Restaurant Since 1969 - Fantastic Possibilities $199,000 With 6 Apartments! - Same Owner 40 Years - (Business $170,000) $645,000 Business Only - Authentic Italian - Outside Patio - Private Rooms $275,000 With Property - Bar - Profitable - Well Known - Video Poker $995,000 2 Retail Stores Fully Occupied - A Good Investment Deal! $119,000 With Property - Plus Rental - Owner Retiring After 29 Years PENDING With Property - Since 1965! - A Super Deal - Business only $195K $1,495,000 With Property - Well Known Place; a Popular Destination $695,000 With Property - 1.3 Acres - 18,000 Sq. Ft. Strip Mall PENDING With Property - Bar - (Business only $345,000) -Short Hours PENDING Restaurant - Bar - Pizza on 3.5 Acres Property - Reputable $2,250,000

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

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

BAKERY BUSINESS OPPORTUNITY

Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com

Building Available For Rent-Sale All FF&E included in rent 2400 S/F W/Basement Prime location Ample Parking - Elmhurst Owner Financing or Joint Venture Considered

Rosati’s Pizza – 2 store opportunity - New • Far NW Sub • Store 1 sales $448k rent $2,200 - $199k • Store 2 sales $412K Rent $2,700 -$169k

Charles Mueller-Broker Owned

Hot Dog Beef and Gyro – Far NW Sub –New • Est. 12 years • Rent $1,500 • Asking $49k

Call (630) 833-4411

BEAUTIFUL UPGRADED FOOD TRUCK FOR SALE

24’ Chevy Step Van completely rebuilt and fully equipped to cook on board. Many features and extras. Call for equipment information, photos, and price.

Truck available for viewing with an appointment.

817-313-2507

Neighborhood Bar and Grill – NW Sub –New • Est. 1950 • Rent $3k • Sales $365k • Asking $260k

Hot Dog, Beef Gyros – Far NW Sub - New • Rent $2,532 • Sales $220k • Asking $44,900 Browns Chicken and Pasta – South Suburbs • Est. since 1994 • 2014 sales $362k • Rent $4,199 • Asking $139k High Volume Bar and Grill – South Suburbs • 2014 sales $832k • Rent $6,000/mth • Asking $250k Indian Restaurant and Bar – NW Subs Price Reduced • 2014 Sales $600k • Rent: $4,917 • Asking $189k

Pizza, Catering Pasta – NW Subs • Rent $1,400 • Picard Spitfire 24 pan Pizza oven • Asking $79k

Philly Steak Sandwich – Lincoln Park – Price Reduced • 600 SQFT • Asking $45k Restaurant & Bar Lake Geneva with Property • Same owners since 2004 • Seats over 175 outside • Asking $1.85MM High Volume BBQ Rest w/ Drive Thru Far SW Subs– Price Reduced • 2014 Sales $745k • Rent $5,150 • Asking $299k Rosati’s Pizzeria – Far SW Subs • 2014 Gross Sales: $489k • Rent $2,489 • Price $239k Pizza – Elmwood Park area • 2014 Sales $535k • Rent $2,960 • Asking $125k Mexican Fast Casual Franchise - NW Sub • 2014 Sales $700k • Rent $8,200 • Asking $135k Franchise Resales • Subways • Red Mango • Rosati’s Pizza

MEMBER: CRBA

oct 41-48.indd 45

9/11/15 1:53 PM

August

Page 46

TO PLACE CLASSIFIEDS, CALL 847-699-3300

BUSINESS OPPORTUNITIES

COMMERCIAL/RESIDENTIAL BUILDING

Tavern with Real Estate Corp. lic. with 4am and public place of amusement licence.

Total of 11 units in 3 adj. buildings. 7000 N. Clark area, Rogers Park.

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

Tavern is 1,200 sq ft. $1,035,000 •••••••••••••••••••••••••••••

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

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

7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Liquor license.

Lot 50 x 125. Some financing available. $795,000

Call Wesley at 773-671-1273

PANCAKE HOUSES AVAILABLE

• Just listed - 4,000 sq. ft. pancake house, high sales, seating for 140, parking for 50, newly remodeled! Asking upper $300’s. Call for details!

• Chicago location. 3,000 sq. ft.

Seats 120. Long term, favorable lease Limited hours. Possible owner financing. Asking $99,000 OBO.

ASIAN FLARE

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

Very confidential. Call for details.

FOR SALE - STILLMAN VALLEY AREA

Established 30+ years. Bar & grill with gaming. Sale includes business, building, rental home with tenant in place on approximately 4 acres. Also included is 7 years free water & sewer use that transfers to new owner (priceless) and new outdoor bar - just completed. Sale is confidential and requires a signed NDA. Serious inquiries only. Broker owned. $575,000.

815-218-5828

110 LB CAPACITY LOISELET/GROUPE BONGARD NEW! $9,400 OBO CALL TED

• Famous - 40 yrs. established restaurant chain. Looking to expand business for potential operators. Multiple locations available. High volume. Prices w/ property & business starting at $869K to $1.589K. Very confidential! Call for details.

JUST LISTED

• Sports bar, free standing bldg, 7,000 sq. ft. plus, located on 2 acres. Great volume. Wellestablished. Business only.

Asking mid 3Ks. Property available.

REST/BAR/BANQUETS

• Western burbs. High volume.

6-days a week operation. 7,000 + sq. ft. with very favorable lease.

Sales exceed $2.5M firm.

Asking $699K. Business only.

Confidential! Call for details.

Thinking of Buying or Selling?

Call John Moauro!

Ambassador

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

oct 41-48.indd 46

Looking For An Experienced Local Sales Rep?

Respected by a loyal following of buyers at restaurants, institutions, grocery stores and distributors.

Successful 33 year track record of working with companies and increasing their sales and visibility. Sales efforts are supported with social media efforts and getting your company tapped into our network of the local market’s top and hardest to reach buyers.

New sales don’t always happen fast, but ultimately you’ll see more profit and success for your company.

847-942-7675

or thecook@icloud.com

OUTSTANDING INVESTMENT OPPORTUNITIES 401 & 403 S. 2nd St., Pekin, IL IL Rte. 29 Southbound

Swanson’s Beverly Ritz Catering and Deli

SOUTH OF THE BORDER

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

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

SUPPLIERS:

If interested, contact Seymour Profit at the Food Industry News offices to see how we can make your sales team more productive, effective and help FIN ad Trolley Barn.ai 1your 9/10/2015 sales.

11:34:28 AM increase 847-699-3300

FIXED BOWL SPIRAL MIXER

SPORTS BARS & PUBS

Food Industry News® October 2015

C

M

Y

CM

Dairy Queen - 1,832 SF, 36x14 solarium, full basement, new roof & C/A 2002, new furnace (2000), blacktop parking lot (2011), 14x8 freezer on lot, back alley for trucks.

Splash Room Laundromat 1,600 SF, 30 washers / 16 dryers including 4 doubles, new roof (2008), 10x10 shed.

Total parking spaces for both: 25 RICK SIMPSON, BROKER, REALTOR, SFR WWW.RICKSIMPSONREALTOR.COM RSIMPSON@MALOOFREALTY.COM

309.202.8148

MY

Thriving business since 1959 complete with full kitchen, walk in coolers, display cases, service stations, seating for 22 plus basement storage and 2nd floor 2 bedroom apartment. True “Turn Key” Opportunity!

CY

CMY

K

Call Bill Biros or Nancy Hotchkiss for details.

708-422-0011

— — FOR SALE — —

SPORTS BAR AND CAFÉ (Chicago, IL)

Owner retiring – Popular sports bar with adjoining 24-hour café. Includes all fixtures and equipment.

Business only for sale. Building not for sale. 12 years remaining on lease. Approximately 3,000 SF inside and 2,000 SF outside, private beer garden. Clean and profitable. Located on Irving Park Road, Northwest Side of Chicago. Asking $385,000 or best offer.

Call Gale Fabisch at Clark Fabisch Realty - 847-606-6309

THE TROLLEY BARN 24216 W. Lockport St., Plainfield

For Lease Redeveloped Retail Center Fantastic opportunity to be in on from the beginning of the redevelopment of the historic Trolley Barn. Located in the heart of one of the most charming towns in Illinois, ownership is offering space for lease from 4,000 sf to 12,925 sf. Ideal location for a brew pub or any type restaurant that would benefit from a unique, thriving downtown location. Great visibility, easy access and on-site parking.

Lease Rates Negotiable For More Information Contact:

Keith Conroy 815-347-2756 spec35@aol.com

HONIG-BELL

www.cbchonigbell.com

MEMBER: CRBA

OPPORTUNITY!

THIS IS THE ORIGINAL *NICKEYS*.

50 YEARS IN BUSINESS. FREE STANDING BUILDING PLUS REAR STORAGE BLDG. IN A 50x125 LOT WITH PARKING!! COMPLETELY REDONE EXCEPT THE WALLS IN 2013, OVER $200,000 SPENT. 16 FT. HOOD FRONT @ 10 FT. HOOD IN BACK!! ADDITIONAL 86x125 CORNER LOT AVAILABLE. HURRY WITH AN OFFER!!

GOLDEN CENTER REALTY INC. THANOS MAKRIS 708-296-5500

9/11/15 1:53 PM

e

Save The DaTe! Thursday, October 15, 2015

Chefs Hall of Fame Dinner Event Honoring Our 2015 Inductees Crystal Gardens, Navy Pier 700 E. Grand, Chicago • 5:00–9:30pm

Chef of The Year Chef Tony Mantuano Spiaggia

Pastry Chef of The Year Chef Judy Contino Bittersweet

Legendary Chef Chef J. Joho Everest • Paris Club

Industry Legend Georges “Kiki” Cuisance Kiki’s Bistro

Industry Leader Steve Lombardo Gibsons • Luxbar Hugo’s Frog Bar Quartino

Industry Leader Hugo Ralli Gibsons • Luxbar Hugo’s Frog Bar Quartino

Honorary Event Chair: Phil Stefani • Honorary Chairman: Jesse White, Secretary of State Come join Chicago’s celebrity chefs and restaurateurs with up to 1200 of your industry friends and fellow foodies!

the e eart Illinois, from for t

n $80 Per Person n $125 At the Door n $995 VIP Table of 10 (limited VIP seating) (no pre-sale or discounted tickets) Purchase Tickets On-line: www.brownpapertickets/event/1332662 n Sponsorship Packages: $2,500 to $7,500 n Program Booklet Ad Prices: $175 to $500

asy

n Complimentary Cocktail Bar n Wandering feast prepared by local Restaurants and chef inductees n Silent Auction n Entertainment n $15 Discount Parking

Y!

For more information or to donate silent auction items, contact::Carmella Anello 630-290-7008 ~ canello@sbcglobal.net Tickets are non-refundable / Space is Limited Fundraising proceeds to fund building site for museum Please consider sponsorship or donations

E

.

SS. NDING R TELY T.

For sponsorship information contact Ed Princell, Vice President and Event Chair,

773-459-2097

oct 41-48.indd 47

9/11/15 1:53 PM

Order These Amazing Appetizers & Save!

Trivers’™ Lightly Dusted Cheese Curds Creamy white cheddar cheese with a light crispy golden coating.

Homestyle White Cheddar Cheese Curds Fresh Wisconsin white cheddar curds dusted with a touch of garlic in a crispy breading.

Super Samplers™ Combo Baskets One Bag. One Order. One Fry Time.

Great taste and great profits!

For FREE samples, call our local representatives Pacific Coast Marketing 630-820-1170 or Marc Pagano 920-973-2490 To order these products, contact any of our high quality business partners in the Chicago area markets

Battaglia l Gold Medal l Greco and Sons l PFG-Fox River l MC Foods

Buy 3 cases and get $40 back.

Offer expires January 31, 2016

NAME

TITLE

COMPANY NAME

ADDRESS

CITY

STATE

ZIP

EMAIL ADDRESS

Attach qualifying distributor invoices. Only one redemption per establishment per year. Not to exceed $40. Offer does not apply to chains or product purchased on bid. Please allow 4 to 6 weeks for refund. Original coupon must be submitted in order to qualify. This offer is not valid with any other offer.

MAIL THIS COUPON AND QUALIFYING INVOICES TO: Riverside

Foods 2520 Wilson Street Two Rivers, WI 54241

TM

riversidefoods.com oct 41-48.indd 48

9/11/15 1:53 PM