Food Industry News Feb 2016 web edition

FOOD INDUSTRY NEWS FEBRUARY 2016

... X ... X ... X ... X ... X ... X ... X ... X ... X

YOU’D BETTER NOT FORGET: ST. VALENTINE’S DAY, FEBRUARY 14

Follow us on Facebook and Twitter!

FOOD

34 CELEBRATING

YEARS

INDUSTRY NEWS WE MAKE IT EASY TO FIND THE REGION’S BEST VENDORS

CHEF PROFILE: RANDY HOPPMAN ................. 8 AROUND CHICAGO: RENAISSANCE CHICAGO ..... 18 CARY MILLER ....................................... 24 NUGGETS ............................................. 29 CHICAGOLAND NEWS............................... 26 DINING WITH MS. X ................................ 31 NATIONAL NEWS .................................... 32 TRAVEL: TAMPA ..................................... 34 DIRECTORY & CLASSIFIEDS ........................ 41

2016 James Beard Foundation Awards The James Beard Foundation announced that Carla Hall, co-host of ABC’s The Chew and restaurateur of the soon to open Carla Hall’s Southern Kitchen in Brooklyn, New York, will host the 2016 James Beard Foundation Awards. The highly anticipated James Beard Awards ceremony and gala reception will take place on Monday, May 2, 2016, at Lyric Opera of Chicago. On Tuesday, April 26, 2016, James Beard Award winner, chef, and television personality Ming Tsai will host the annual James Beard Foundation Book, Broadcast & Journalism Awards at Pier Sixty at Chelsea Piers in New York City. – jamesbeard.org

feb 2016 1-8.indd 1

FOUNDED 1982

FEBRUARY 2016

PUNCH BOWL SOCIAL LANDS IN SCHAUMBURG

Punch Bowl Social, the national entertainment venue combining exciting food and beverage with a dynamic social experience, opened in Schaumburg last December, elevating the energy of the Chicagoland location’s entertainment landscape.

Melding old-school entertainment, culinary integrity and craft beverages, Punch Bowl Social, with existing locations across the country including Portland, Denver, Austin, Detroit, Cleveland and more, brings fun and flavor to the area all under one roof. Punch Bowl Social kicks Schaumburg’s nightlife arena up a notch with a prime location at 1100 American Lane.

Eliminating the choice between respectable food and beverage and a great social experience, Punch Bowl Social’s new Schaumburg location features a three floor, 27,000 square foot entertainment complex boasting oldschool games, a gastro diner and a cut-

ting edge craft cocktail and beer program. Where adults come to play and dine, the venue offers bowling, an arcade and a host of other games from ping pong to darts to shuffleboard. In between the spin of a foosball stick or the throw of a dart, a menu jam-packed with locally-sourced, made-from-scratch fare and a beverage program highlighting craft cocktails, microbrews and of course, punches, await.

“We’re thrilled to bring the Punch Bowl Social brand to the Chicagoland area and can’t wait to share the funfilled experience with a new market,” says CEO and Founder Robert Thompson. “Schaumburg attracts a vibrant mix of both locals and visitors who are all seeking ways to cut loose without compromising. We’re proud to bring our culinary, beverage and entertainment philosophies to this exciting Midwest hub.” Continued on page 30

1/12/16 2:43 PM

Often Copied, Never Duplicated

The Original.

Fisherman’s Pride® Fully Cleaned Calamari

THE PRIDE OF THE INDUSTRY”

“

R U G GI ER O SE A F OO D , I NC.

Distributors of Frozen Calamari and other Seafood Products

866-CALAMARI • www.RuggieroSeafood.com

feb 2016 1-8.indd 2 15RUGG_08AugustPrintAd_10x12.indd 1

Our Fisherman’s Pride® Calamari is 100% all natural, wild caught, and fully cleaned. Our offerings include domestic east coast Calamari as well as imported varieties from China, India, Thailand, Korea, Vietnam, and Peru.

They are flash frozen within hours of harvest to preserve their freshness and sweet flavor making it the perfect Chef’s ingredient for any seafood dish. Fisherman’s Pride® exceeds the highest standards of quality and is used by some of the most reputable Chefs worldwide. Supervised under HACCP guidelines and the strictest of quality control for consistency, excellence, and value with every pound purchased.

1/12/16 2:43 12/15/15 1:30PM PM

5 1:30 PM

Food Industry News® February 2016

Food INdustry News

1440 Renaissance Drive, Park Ridge, IL

847-699-3300

Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Bob Zimmerman, Independent Advertising Consultant 312-953-2317 JoAnn Cannon Independent Media Sales Representative 630-545-0306 ––––– James Contis 1927-2013 Food Industry News Issue 2, February 2016 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call

(847) 699-3300

or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein.

Copyright © 2016 Foodservice Publishing Co., Inc.

feb 2016 1-8.indd 3

Alert: Your Workplace Is Filled With Germs Your workplace may look safe, but it can be a haven for harmful germs and bacteria. Stay healthy by paying careful attention to these areas where disease may fester: n Phones. If you share a phone with co-workers, you’re sharing your germs as well. Spray or wipe handsets down often. n Keyboards and the computer mouse. Dirt and hair can accumulate in these, providing a breeding ground for harmful bacteria. n Elevator buttons. Dozens or even hundreds of people may press the buttons in your elevators every day, leaving their germs behind. n Conference rooms. People bring in food, drinks, tissues, handkerchiefs, and other items that spread bacteria on tables, chairs, and phones. Make sure yours is cleaned and disinfected often. n Break rooms. Shared by everyone, these can become home to a wide variety of bacteria and viruses. Microwaves—interiors and handles alike—can contain frightening amounts of germs.

Page 3

CraCked, Torn, ripped BooThs?

What we do: 1. We come to you, give you a free estimate, take exact measurements.

2. We exactly match your fabric or vinyl and custom sew a booth seat or back replacement.

3. Within 10 days we come to you early in the morning before you open, install the new covers and your booths look new!

Our replacements save you over 90% over the cost of buying new seating depending on the vinyl. We work around your schedule and work quickly, quietly and neatly. With our service, you are never without seating! Over 98% of our customers become repeat customers.

For a free estimate, call Bill today,

(877) 321-7372

ExprEss sEating

Cookbooks are an international success, reports WRITING Magazine, January 2016, recalling their prominence at the 2015 Frankfurt Book Fair. “Twenty years ago, cookbooks were hidden, cookbooks were not respected,” said Edouard Cointreau, president of the Gourmand World Cookbook Awards, “but that people need comfort in a world that has become more difficult with crises. Cookbooks are to dream, to feel good, to travel.”

The AFP story described how in the exhibition halls hosting the world’s biggest book fair… the Gourmet Gallery was dedicated exclusively to cooking, with recipe books on display from all over the world. Cookbooks are a runaway success in almost every corner of the world, including Iran. Edouard Cointreau estimated that the annual international market for cookbooks was growing at between three and five percent, with TV being the prime growth driver.

1/13/16 1:55 PM

Page 4

Happy Valentine’s Day!

Food Industry News® February 2016

Challenging the Theory of Disruptive Innovation

World Class Coffee For A World Class City!

ROYAL CUP COFFEE AND TEA has been serving great coffee and tea since 1896.

Allow us to serve you and your guests.

To schedule a beverage consultation and product tasting, call now: 630-254-3365 3 local offices! Wood Dale, Shorewood and Crystal Lake

Protect Your Employees With ■ ■ ■ ■

DURAPRO BOOTS

Superior Slip Resistance Ask About Our Comfortable and Durable Shoemobile!

With or Without Steel Toe Affordable; Ergonomically Designed

N River Road 847-678-8250 4932 Schiller Park

A True Delight In Every Bite! x 301

On-Site Welding & Fabrication 32 Years of Serving the Food Industry

REPAIRS IN: n n n n n n n n n n

Steam Tables Shelving SS Tables Sinks Oven Doors Counters Fry Baskets Back Splashes Kitchen Utensils Custom Fabrication and More!

n 3 FULLY INSURED n 3 RELIABLE n 3 SATISFACTION GUARANTEED

KOP Industries

Art Kopacek

On-Site Welding (630) 930-9516 & Fabrication kopindustries.com

On-Site Welding & Fabrication

feb 2016 1-8.indd 4

KOP Industries

You may have heard the term, but never got a handle on what it is.

Simply stated, distruptive innovation is the process of a smaller, hipper business watching the big boys drop the ball on accounts they’ve let float in favor of pursuing their bigger, more profitable, and often their most demanding, clients. A “disrupter” could be someone meeting a simple need: Uber’s 2009 app that linked private ride servers who couldn’t or wouldn’t use a traditional cab.

Disruptive innovations are made possible because they get started in two types of markets that established, bigger businesses overlook.

Low-end footholds exist because current leaders typically try to provide their most profitable and demanding customers with ever-improving products and services, and they pay less attention to less-demanding customers. In fact, established leading business’ offerings often overshoot the performance requirements of the latter. This opens the door to a disrupter focused (at first) on providing those low-end customers with a “good enough” product. In the case of new-market footholds, disrupters create a market where none existed. Put simply, they find a way to

turn noncustomers into repeating consumers.

For example, in the early days of photocopying technology, Xerox targeted large corporations and charged high prices in order to provide the performance that those customers required.

School librarians, bowling-league operators, and other small customers, priced out of the market, made do with carbon paper or mimeograph machines. Then in the late 1970s, new challengers introduced personal copiers, offering an affordable solution to individuals and small organizations— and a new market was created. From this relatively modest beginning, personal photocopier makers gradually built a major position in the mainstream photocopier market that Xerox valued.

There are four rules to establishing a path to being the innovative disrupter in any game: 1. Disruption is a process. It assumes that whatever was the standard (frozen pizza) works best using established means (an oven), until when a genuine disrupter pops up (microwave ovens) the status quo gets disrupted enough to pull in a core customer base. So, it doesn’t define something that evolves, but instead, points to

something so outside the usual path that a group of people go for it and others see a newer, shinier way to get something done (think of flashdrives vs burning a blank backup disc, and then rejecting both in favor of using cloud technology).

2. Disrupters often build business models that are very different from those of their bigger rivals. To take on your biggest competition, you’ll need to draw from directions and models that may not exist yet.

3. Some disruptive innovations succeed; some flop. Not every disruptive path leads to a triumph, and not every triumphant newcomer follows a disruptive path. Just because you’re sharp doesn’t mean your idea has a point.

4. The current leading companies will respond to disruptive competition, but probably too slow and too late.

Finally, if you are the leader who has young hounds chasing your business, you should not overreact by dismantling a still profitable business. Instead, continue to strengthen relationships with core customers by investing in sustaining innovations. Explore growth opportunities that arise from the disruption.

–Excerpted and adapted from Harvard

Space Flight’s Sort of Like Working A Double Shift Alone

Do we age differently in space? Sort of; the lack of gravity on board orbiting spacecraft has some effects that are very much like an accelerated form of ageing. For example, muscles begin to waste away with lack of exercise, and the strength of your bones deteriorates in a very similar way to the effects of osteoporosis. Your heart also becomes less efficient because it doesn’t have to pump blood against gravity. Fortunately, these effects are easily reversed on return to Earth. Ironically, though, travel at high speeds means that, through the strange effects of Einstein’s theory of relativity, astronauts do actually experience time passing slightly more slowly than those of us on Earth.

1/12/16 2:43 PM

feb 2016 1-8.indd 5

1/12/16 2:43 PM

Page 6

Food Industry News® February 2016

Happy Valentine’s Day!

Looking For A new ProFit Center? this May Be More Profitable than Adding A Location!

our new expanded line of products include: n Mobile Cooking Kitchens n Insertable Ovens & Refrigerators n Insulated Vehicles Conversions n Refrigerated Trailers n Hot Shot Vehicles n Food Trucks n Vending Vehicles n Polyuria Spray Interiors

www.deliveryconcepts.com Call today to See How You Can CA$H in on this opportunity: (800)

Here Are the Longest Commutes in the U.S.

More and more employees may be working from home, but many still have to cope with the daily commute to and from work. If you think you have it bad, a U.S. Census Bureau report noted in 2013 that the worst commute in the country is between

Monroe County, Pennsylvania and New York City, a 91-mile trip that takes about 120 minutes by car (depending on traffic).

The Census Bureau identified these urban areas where employees suffer the longest drives to and from work:

l San Francisco/ Oakland/Fremont, California l New York/Northern New Jersey/ Long Island l Washington D.C./ Arlington-Alexandria, Virginia l Trenton/Ewing, New Jersey l Los Angeles/Long Beach/Santa Ana, California

Payville USa HaS all of yoUr emPloyee Hiring needS Covered!

Save Money, Time and Hassles by Working with Payville USA Workforce Management Solutions Call today to make n Payroll your life easier n Human Resources 630-366-2600 n Affordable Care Act www.payvilleusa.com n Worker’s Compensation Insurance Info@payvilleusa.com n IRS/Dept of Labor Compliance and more...

feb 2016 1-8.indd 6

468-7478

l Boston/Cambridge/Quincy, Massachusetts l Atlanta/Sandy Springs/Marietta, Georgia l Chicago/Joliet/Naperville, Illinois l Philadelphia/Camden, Pennsylvania/ Wilmington, Delaware l Seattle/Tacoma/ Bellevue, Washington

Direct Mail Fight

Mailers are slated to get a 4.3% reduction in postal rates this spring with expiration of the exigent surcharge meant to help the U.S. Postal Service recover from the recent recession.

Governments, however, are allergic to reducing fees or taxes, so of course there’s a move in Congress to make the temporary surcharge permanent (with a lot of us saying, “told you so.”) But at least the debate in 2016 will be about possible rate reductions, not rate increases.

Have a Nice Flight

Flying may be the fastest and safest way to travel, but we all have our own preferences and quirks when traveling by air. A survey of more than 1,100 family travelers by ExpertFlyer looked at passenger habits. Their findings included: n Airline choice. United? American? Southwest? Forty-five percent of participants said that airline mile redemption was a factor in choosing which airline to fly on. n Storage space. Space is at a premium on most airplanes.

Seventy-five percent admitted to “stealing” overhead bin space beyond their authorized allotment. n Food. In-flight meals aren’t the only option if you’re hungry. More than one-third of passengers said they bring their own food to eat during flight. n Complaints. Flying can be stressful. The top complaint: A bad seat or a seat not near companions (35 percent), followed by delays (25 percent), and general discomfort (24 percent). n Worries. Lost luggage is one thing, but 21 percent of survey participants said that terrorism is their biggest concern when traveling with their families. That was followed by getting lost or separated (19 percent) and crime (19 percent).

What you dislike in another take care to correct in yourself.

— Thomas Sprat

1/12/16 2:43 PM

WE DIDN’T INVENT ALL-DAY BREAKFAST.

WE PERFECTED IT.

Fontanini has been the name to know in breakfast since before the morning daypart dominated the day.

In a world gone crazy for all-day breakfast, we offer great-tasting authentic breakfast sausages that will wake up your profitability with exciting flavors like chorizo, cranberry, smoked country sausage and more.

Get your piece of the breakfast action with Fontanini signature meats.

Contact your IL Sales Rep Today!

www.fontanini.com feb 2016 1-8.indd 7

Jim Anagnostopoulos - jima@fontanini.com - SW /Chicago - 708.296.1300 John Stubitsch - johnst@fontanini.com - N & NW Suburbs - 630.247.8705 Linda Parato - lindap@fontanini.com - N & NW Suburbs - 630.248.4140 Linda Risa - lindar@fontanini.com - SE & Indiana - 708.302.6328 Chris Stone - chrisst@fontanini.com - Central IL - 309.678.8479 John LaSalle - johnl@fontanini.com - Rockford - 414.588.4612 Angelo Grande - angelog@fontanini.com - Midwest - 847.702.8811

Š2016 Capitol Wholesale Meats

1/12/16 2:43 PM

Page 8

Food Industry News® February 2016

Happy Valentine’s Day!

CHEF PROFILE Randy Hoppman

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.

BRANDS ALL NATURAL ITALIAN BEEF PREMIUM ITALIAN BEEF CLASSIC ITALIAN BEEF ITALIAN SAUSAGE ITALIAN MEATBALLS HOT GIARDINIERA BREAD ROLLS

Food service and distributor inquiries welcome

Quality Foods Products

Executive Chef Eagle Ridge Resort and Spa 444 Eagle Ridge Drive Galena, Illinois Birthplace: Hazel Green, Wisconsin First Foodservice Job: Utility/ Dishwasher Favorite Food: Steak and Potatoes Awards/Honors: Best - Taste of Galena Fresh Soup Recipe Contest; Ice Carving Contests Memorable Customers: Virginia McCaskey, Kevin Costner, James Earl Jones, Michael Jordan Worst Part of Job: Clean up and mean customers Most Humorous Kitchen Mishap: I asked one of my new line cooks to strain the chicken stock. He saved the bones and threw away the stock.

Favorite Food to prepare: I love making soup. By adding or changing just one small ingredient, you can change the dynamic of the entire flavor profile.

What part of the job gives the most pleasure: The end of the day when all goes well with nothing but compliments on the food.

If you couldn’t be a chef, what would you be and why: Anything hands on. I love building with my own two hands.

Best advice you ever got was: Work smarter, not harder. I pass this on to every employee I have.

Where do you like to vacation: Anywhere warm with my family.

What do you enjoy most about FIN: Great articles about new trends. I really enjoy seeing what other businesses in the Chicago area are doing. Each publication shows something different.

Who’s Drinking All the Coffee?

Lots of people depend on coffee to get them through the day. According to figures from Gallup, 64 percent of U.S. adults drink at least one cup a day.

Some drink more: ● ● ● ● ●

The insecure manager is intimidated by smart employees while the great leader encourages smart employees.

feb 2016 1-8.indd 8

One cup ................................................26 Two cups ..............................................19 Three cups ............................................. 8 Four or more .......................................11 None ......................................................36

percent percent percent percent percent

Coffee is somewhat more popular with the older generation, with 74 percent of people 55 or older drinking it daily, a habit shared by just 50 percent of the 18-34 crowd. Women drink a little more than men: Sixty-six percent of women report having one or more cups per day, while 62 percent of men say the same. And Caucasians drink more than AfricanAmericans—67 percent to 59 percent.

1/12/16 2:43 PM

Food Industry News® February 2016

Movers and Shakers Bob Evans Farms Inc. announced Saed Mohseni has been hired as the new President and CEO. Buffalo Wild Wings Inc. announced Mary Twinem is retiring as CFO effective Feb. 29.

Ignite Restaurant Group has named board member Robert S. Merritt as CEO. MOD Pizza LLC has named John Nelson to the role of CEO of its operations in the U.K. Subway Restaurants named former Coca-Cola executive Joseph Tripodi as its new Chief Marketing Officer.

Yum! Brands Inc. announced its CFO Patrick Grismer has resigned effective Feb. 19, 2016.

Kahala Brands announced the acquisition of the 260unit frozen yogurt chain Pinkberry.

Private-equity firm TPG Growth has acquired the 177unit San Francisco-based Taco Bueno Restaurants LP. Togo’s Eateries Inc. announced that it will be acquired by private-equity firm Nimes Capital.

Burger King has opened its first restaurant in West Africa as of December, 2015.

Burger King’s largest franchisee has grown larger thanks to a series of six deals that have given Carrols Restaurant Group Inc. another 46 locations in several states from Michigan to New Jersey.

Texas Chicken, a sister brand of Church’s Chicken, has opened the first of 70 planned restaurants in Thailand by 2023.

Wahlburgers will soon open its sixth location in Manhattan’s Times Square. The company announced that over the next five years it plans to open 100 to 150 more locations.

Dunkin’ Donuts is testing on-the-go ordering and delivery service in some U.S. markets. In Portland, ME, 124 Dunkin’ restaurants will allow customers to order ahead of time through a smartphone application.

About 19 cafes in Dallas are trying out delivery, and additional locations in Atlanta, Chicago, Los Angeles and Washington also will soon start delivery services as well.

AmerisourceBergen announced that Steven Collis, President and CEO, will also assume the title of Chairman following the retirement of Chairman Richard Gozon in March 2016.

Page 9

m i a l C d e i Den

Make Sure You Have The Right Coverage

CALL GLORIA TODAY TO REVIEW AND SAVE MONEY!

RESTAURANT, TAVERN, BANQUET HALL, NIGHTCLUB INSURANCE

WE SAVED

Call A Chicago Nightclub ........................$6,866 Today To An Banquet Hall ............................ $12,045 See How A Chicagoland Pizzeria .....................$8,104 Much You (including Hired & Non-Owned Auto and Work Comp) Can Save!

We Insure All Types of Buildings WE SAVED 25,000 Sq Ft Industrial Building ... $6,000 61 Unit Condominium Bldg ........ $19,000 15 Story Office Bldg ................. $12,000 10,500 Sq Ft Vacant Bldg ............$3,500 10 Unit Strip Mall .....................$4,600 30 Unit Apartment Bldg ............ $14,000 150,000 Sq Ft Industrial Bldg ...... $22,000 Gloria Cacciatore-Turan, President Certified Insurance Counselor Certified Risk Manager

Walmart Stores Inc. named George Riedl as Senior VP, President Health and Wellness.

CVS Health and Target Corp. recently announced that CVS Health has completed the acquisition of Target’s pharmacy and clinic businesses. CVS Health acquired Target’s 1,672 pharmacies across 47 states and will operate them through a store-within-a-store format, branded as CVS/pharmacy. –Chain Store News

feb 2016 9-16.indd 9

(C) 312-259-8200 (O) 312-264-6055

Serving Chicagoland Since 1906

527 S. Wells St., Chicago, IL 60607 ✓ INSURANCE: ✓ COMPETITIVELY PRICED

www.cacciatoreinsurance.com info@cacciatoreinsurance.com

✓ WELL-SERVICED

1/12/16 3:32 PM

Page 10

www.foodindustrynews.com

Food Industry Truck Specialists 3 Convenient LoCation 3 Huge inventory

Special BuSineSS pricing From 1 to 200 unitS 2501 n. eLston, CHiCago, iL 3 LengtHs • 3 HEIGHTS gas, dieseL or ProPane

(773) 687-7807

garriCK MaCKiney, truCK sPeCiaList

www.foxfordLinCoLnCHiCago.CoM

2 LengtHs gas or ProPane

High Turnover Should Be Our #1 Priority

Grease Trap Pumping Odor Detection/Elimination Water Jetting 7 24 Hou Day r Serv

ice

We recycle 100% of your grease trap waste 30 Years Experience • Family Owned & Operated Food Industry Specialists • Free Estimates

Free Estimates (888) 551-1998 In Praise of Longevity

Labor costs are typically the second-highest expense in foodservice, until you consider the price of turnover. Industry estimates for hourly team member replacement costs are $5,000 per employee, or 20%-30% of an entry-level salary.

Plus, it worsens management turnover since half of their time is spent recruiting and training new team members instead of driving quality, service and sales.

For years, we had enough candidates willing to fill any foodservice job. No longer. Four of the biggest concerns foodservice operators have today: the $15/hour wage, the impending “labor shortage,” union recruiting and tip elimination are all direct results of an industry failure to address the root causes of turnover. –NRN, excerpted

According to DNAChicago, the 10 eateries in Chicago with the most years are:

Food Industry News® February 2016

8 Problems You’ll Have With Difficult Workers... And What To Do About Them

What do you typically do when you have two or more employees on your team who don’t get along?

Do you hold your breath and hope the problem will go away?

Have you witnessed sabotage, but were not sure what to do about it? Have you disciplined or terminated the employee(s) who can’t get along, or were you afraid to let a “problem child” go for fear of a lawsuit?

Conflict looms in organizations of all sizes; it’s part of life. As a leader, it’s your job to address the problem without beating around the bush.

However, you still have to deal with them in a calm and professional manner.

Carol Hacker, a senior HR professional, offers advice and practical tips for managing people who don’t get along: n Handle quick-tempered employees without getting upset and taking the blame for their actions. n Teach your employees how to develop the positive co-worker relationships that are key to dealing with difficult or destructive co-worker behavior. n Prepare in advance for confrontation and potential difficult conversations with employees who don’t get along. n Deal with difficult employees by adjusting your communication style to exert positive influence. n Manage the employees who avoid damage to their own careers while making everyone else look bad. n Manage difficult team dynamics, but not shortchange your other employees by becoming overly concerned with troublemakers. n Intervene between co-workers that can’t stand one another and would benefit from top-down help. n Maintain an open dialogue with your employees.

Openly sharing information and updates on the organization and department will reduce the need for gossip that often leads to conflict among co-workers.

Deja Vu All Over Again

You’ve probably recently had a moment wherein you’ve stopped and realized that, in some subtle detail, it all seems familiar: the same person waiting in line for coffee, 2. Daley’s Restaurant, 809 E. 63rd St. saw Irish immigrant John Daley open it wearing the same shirt, or the same car passing you on the in 1892. Two Greeks took over in 1918 and their families still own it. way to work every morning. What’s happening is common.

3. The Berghoff, 17 W. Adams St.; Herman Berghoff opened the tavern in 1898.

The brain is constantly sorting, and often combines ele4. The Walnut Room, 111 N. State St. opened in 1907. ments that repeat, thus seeming to produce a “split second in eternity.”

5. Pompei, 1531 W. Taylor St. opened in 1909.

Déjà vu, literally meaning “already seen,” was first used 6. Valois Cafeteria, 1518 E. 53rd St. Hyde Park institution. by the French philosopher and researcher Emile Boirac in 7. Green Door Tavern, 678 N. Orleans St. opened in 1921, a former speakeasy. 1876. Ever since, déjà vu has been widely described in music, literature, and films. With over a century of study be8. Lou Mitchell’s, 565 W. Jackson Blvd., since 1923. hind it, scientists now believe that chronic déjà vu has no 9. Lindy’s Chili, 3685 S. Archer Ave. Since 1924. plausible explanation in the great hereafter or spirituality.

10. Italian Village, 71 W. Monroe St.; Chicken Alfredo is said to have originated Just like that favorite wacky aunt who claimed to have it, it here under Alfred Capitanini, who opened it in 1927. can be tied directly to dementia. –BrainWorld 1. Schaller’s Pump, 3714 S. Halsted St.; George Schaller started it in 1881.

feb 2016 9-16.indd 10

1/12/16 3:32 PM

Food Industry News® February 2016

Page 11

Perennial Favorites of 2016 1. Fried chicken—63% 2. Biscuits—62% 3. Barbecue—62% 4. Frying—60% 5. French toast—58% 6. Pulled pork—57% 7. Hot tea—56% 8. Comfort foods—56% 9. Zucchini—54% 10. Classic pastries—54% – Adapted from the What’s Hot in 2016 survey from NRA

Indies are Best Positioned for New Trends Independent food retailers are well-positioned to take advantage of consumer trends that will continue to emerge in 2016, such as the growing popularity of ethnic foods and increasing penetration of grocery delivery and e-commerce, writes Peter Larkin, president and CEO of the National Grocers Association.

“The changes we’ve all seen developing in our industry over the past several years will continue in 2016 and, most probably, intensify. But independent supermarket operators, nimble in their nature, are well prepared for this hectic, but also, exhilarating ride,” he writes.

– Adapted from Supermarket News

NFI Crab Council Announces New Member The Crab Council welcomes Fortune Fish & Gourmet as its newest member. The Chicago premium seafood distributor has pledged to support the responsible harvest of blue swimming crab and fund fishery improvement projects.

– Adapted from NFI.org

feb 2016 9-16.indd 11

Tax Deductions for Small Business Equipment Purchases A tax break that small businesses receive for buying up to $500,000 worth of equipment per year has been made permanent. Companies that use the Section 179 deduction can write off purchases immediately rather than depreciating them over several years. – Adapted from The New York Times

Restaurant Growth in 2016 The US restaurant industry will see a 1% rise in traffic this year and another 1% increase in 2016, according to NPD Group. Fast-casual was the fastestgrowing segment in 2015, with an 8% jump in visits, and breakfast was the winning daypart. “It’s been a long, slow recovery, but the foodservice industry has recovered nearly all of the steep traffic losses incurred after the recession began in 2008,” said analyst Bonnie Riggs. – SmartBrief.com

The Bubbly in 2016 The new year is a prefect time to commit to rediscovering under-appreciated wines, writes Dave McIntyre, who recommends giving riesling another try and breaking out sparkling wines for more than just special occasions. He also suggests exploring how sherry can pair with any part of a meal. “A crisp, briny manzanilla or fino makes an ideal start, while heartier amontillado, palo cortado or oloroso sherries meld seamlessly with umami-rich dishes such as soups (ramen), stews and anything with mushrooms,” he writes. – Adapted from The Washington Post

1/12/16 3:32 PM

Page 12

www.foodindustrynews.com

NEW! Breakfast Links From Bill Kurtis Ideal As Your Signature Items, Daily Special, And To Upsell Existing Items NO NITRATES, NO NITRITES, NO HORMONES, NO ANTIBIOTICS For Specials and Introductory Offers, Contact Ali Raza:

312-846-1361

Hamburgers available for foodservice through US Foods • Hot Dogs, Polish available through Dutch Farms Retail Hamburgers available through Dutch Farms

SAVE 30% TO 50% ON YOUR PACKAGING

■ FDA Approved, Recyclable ■ All High Quality Plastic ■ 60 Sizes and Styles ■ Buy Manufacturer Direct ■ Distributing Pricing Available ■ 1 Case Minimum ■ 5 U.S. Warehouses

December holiday shopping showed healthy gains this past season with “retail sales up 7.9% between Black Friday and Christmas Eve compared to the same period last year”, says the MasterCard SpendingPulse survey. The holiday season shaped up to be a relatively healthy one for the retail industry.

MasterCard SpendingPulse also found that ecommerce provided crucial momentum this holiday season, with sales up 20 percent in that channel. The strength in online shopping was consistent with many forecasts for the season, which predicted e-commerce would post greater sales growth than brick-and-mortar stores. And it reflects the shopping patterns from the season’s unofficial Thanskgivingweekend kickoff: Brick-and-mortar stores saw a 10.4 percent dip in sales during that time frame, while online sales hit record levels on Thanksgiving, Black Friday and Cyber Monday. – Adapted from The Washington Post

To highlight the company’s focus on its brands, ConAgra Foods is changing its name to Conagra Brands. The lowercase “a” is meant to deemphasize the company’s roots as a milling company, according to CEO Sean Connolly. The name change is expected to coincide with the spinoff of the company’s Lamb Weston frozen potato unit in fall 2016.

SUPPLY CO.

773-927-2828 Spices For Your Signature Recipes! Newest

www.SunshineSupplyUSA.com info@sunshinesupplychicago.com

Meat Processing Spice & Flavor Experts ■ Certified food technologist on staff ■ Blended locally in our FDA approved facility ■ Various quality levels for flexible pricing

708-926-2951 www.famarflavors.com

ICE CREAM DISTRIBUTION & SUPPLIES FOX VALLEY FARMS Providing Quality Dairy Mix & Service for Over 25 Years

■ Frozen Yogurt and Hard Pack Ice Cream ■ Soft Serve, Shake, & Paleta ■ Toppings, Cones, & Packaging

SERVING CHICAGO, NORTHWEST INDIANA, ILLINOIS, & WISCONSIN NEW Cold Storage Facility located in Aurora off I-88

630-231-3005

Se Habla Español www.foxvalleyfarms.com

feb 2016 9-16.indd 12

Retail and Online Sales Were Up This Past Holiday Season

ConAgra’s Strategic Name Change

SUNSHINE

Call for Samples:

Food Industry News® February 2016

Nutrition Trends

Nutrition trends for 2016 will include greater use of soups, sprouted grains and full-fat dairy, more products with lower sugar content, less emphasis on cholesterol restrictions and a greater push toward sustainable diets and food waste reduction, experts said. Registered dietitian SarahJane Bedwell said it will be more common to see foods and beverages fortified with probiotics, while RD Cynthia Sass said pulses will become more popular and important to diets in 2016. – Adapted from Today’s Dietician

– Adapted from the Omaha World-Herald

Equipment Check: Ensure Your Machines are Safe

You depend on a wide variety of equipment to keep your workplace running smoothly. Don’t let an accident or injury damage your safety record. Follow these steps to make productivity and safety a top priority: ■ Schedule regular maintenance. Keep a log on every piece of equipment, recording routine maintenance, repairs, replacement parts, and other issues.

Check logs often to stay up to date on what must be done to keep everything operating safely.

■ Train employees properly. Don’t take chances with machinery. Get adequate training, not just a quick run-through by a co-worker who may not know all the ins and outs of operating equipment.

Get refresher courses as needed, and be sure you and other employees have the right safety gear to use the equipment appropriately—safety glasses, gloves, protective clothing, and so forth.

■ Know your emergency procedures. Do you and other employees know how to shut down machinery quickly and safely? Make sure everyone knows where circuit breakers, firefighting equipment, and first aid kits are. Run drills to teach people how to handle emergencies and evacuate quickly if necessary.

1/12/16 3:32 PM

Food Industry News® February 2016

Online Auctions: EBay and Beyond

As sellers, eBay and similar sites, including Amazon Marketplace and Yahoo! auctions, allow you to clear out your inventory, offering items to anyone with a connection to the Internet and a mailing address. Tens of thousands of businesses exist entirely as storefronts on eBay or other services.

As with any business, you have to find a way to buy low and sell high. The proceeds for items sold at auction should include your cost for the item, the cost of listing it with the service, computer costs, shipping costs, and a reasonable profit for your time and effort.

Beyond common auction methods: Reserve. You set an opening price, and let bidders bid up on it.

Dutch auction. If you have a lot of the same items, move ‘em out Fixed price. One price, no auction.

Buy it now. Meet the price, halt the auction.

If you see lots of people selling the same sort of product you hope to sell, that’s not necessarily bad news; it probably means there is a healthy market for that item.

Only you can decide whether you can make a satisfactory profit at the going prices.

How Much to Charge There are five elements to consider: (1) the price you receive for the sale of the item, (2) the listing fee from the auction site, (3) the final fee based on the actual selling price for the item, (4) the cost of shipping the item to the customer, and (5) charges for accepting payment from your customer by credit card or debit card. The beauty of an auction—if you are reaching the right audience for your product—is that you are participating in a relatively pure form of capitalism.

Online auction sites generally charge a listing

feb 2016 9-16.indd 13

Page 13

Over 30,000 Sqft. of Quality Used and New Equipment

Cleaned • Tested Guaranteed

MARCH Quality Used and New Foodservice Equipment

Hours: 8:30 a.m. to 5 p.m. Daily Saturday 8:30 a.m. to Noon

THE MOST RESPECTED QUALITY USED & NEW EQUIPMENT DEALER IN THE MIDWEST

We Deliver Quality, Value & Service!

Visit Our Showroom 930 Fullerton Ave., Addison, IL 60101

630-627-3031 • 800-858-3931 Sé Habla Espanol • www.marchfoodequip.com

fee and then an additional charge based on the actual selling price of the item. You can also add other offerings to boost your presence, but they’re not free.

You should add a set fee to your product to cover shipping. Spend the time to research actual costs, and list a realistic price for shipping. If you set the fee too high, you will scare off knowledgeable buyers; if you set the fee too low, you will reduce your actual profit. Most of the auction companies, including eBay, offer guidance on shipping costs and may even have links directly to the USPS UPS, and FedEx to help you calculate costs and arrange for shipment.

Finally, you may have an expense associated with accepting credit cards or direct debit from checking accounts.

Paypal charges about 3 percent of the total amount (including selling price and shipping costs) for its services. You don’t have to use Paypal, but it’s advisable to use services that are established and will cover you if there’s a problem.

Torta Bianca’s Valentine Recipes

While planning your Valentine’s menu, consider this: Torta Bianca is an ultra premium vodka cream liquer that is superb for romantic drinks. As perfect a mixer as it is straight up, in coffee or as a flavor base.Try this: Caramel Espresso 1 oz vanilla vodka 1-1/2 oz coffee liquor 1 oz Torta Bianca Visit cdvodka.com for a few recipes

Calling an End to Kale

Chefs are calling for an end to tired trends such as molecular gastronomy, deviled egg dishes and including kale on every menu. Chef Rick Bayless said he’d like to see chefs stop calling out menus as farm-to-table.

“Any chef worth his or her salt should already be cooking farm-to-ta–Excerpted from 101 Small ble,” he said.

Business Ideas for Under $5000

– Adapted from The Huffington Post

Perfect For n Dessert Martinis n Coffee Cocktails n Baking & Sauces

Made with locally produced CD Premium Vodka, Cream, White Cake and Chocolate Truffle Flavors.

Call Now For Your FREE Sample Presentation

312-233-2760 MJD is also the exclusive distributor of Warrior Vodka and Ultra Premium, CD Flavored Vodka.

Call us today to try all 6 flavors and discover how much money we can save you!

Things do not change; we change.

— Henry David Thoreau

1/12/16 3:32 PM

Page 14

www.foodindustrynews.com

Food Industry News® February 2016

Food Waste Changes for 2016

Hershey’s Abandons Beet Sugar Hershey has discontinued the use of sugar made from sugar beets in its chocolate candies in response to consumer concerns about the beets’ genetically modified seeds, according to communications director Jeff Beckman. – Star Tribune

CHICAGO BOOTH MANUFACTURING

5000 W. ROOSEVELT ROAD CHICAGO, IL 60644 773.378.8400 CHICAGOLAND’S LEADING CONTRACT FURNITURE MANUFACTURER FOR OVER 35 YEARS

UNPARALLELED 10 YEAR WARRANTY!!!

ALL OUR BOOTHS AND TABLETOPS ARE PROUDLY MADE IN THE USA

CALL NOW TO VISIT OUR SHOWROOM AND TOUR OUR FACILITY 773.378.8400

feb 2016 9-16.indd 14

WWW.CHICAGOBOOTH.COM

How are you reducing waste in your restaurant? Andrew Shakman, CEO of LeanPath, shared several insights for 2016: 1: Rising costs. “When we throw away food, the value of the item we throw away directly correlates to how much it cost to buy.” The cost of wasted food is unlikely to get cheaper, based on Bureau of Labor Statistics data. “If you look at the projections for 2016, there will be a return to increases.”

2: Transparency: The public wants to understand the extent of what’s being discarded and how it’s measured. Setting baselines will help prove whether our efforts are working 3: More measuring. The World Resources Institute’s Food Loss and Waste Protocols will measure food waste generation more consistently.

4: Don’t say “zero waste” if you can’t prove it. Though some businesses tout their zero waste practices, it is important to make sure the claims are legitimate.

5: National waste strategy. The federal government recently set a goal to cut food waste in half by 2030 in partnership with the private sector and charitable organizations, but the strategies aren’t clear yet.

6: Greater consumer focus. One key to success will be getting consumers to change the way they behave and think. An Ad Council campaign to show the emotional impact of wasted food will help engage the public.

7: Creation of a food waste sector. The food waste prevention market is getting close to critical mass, Shakman says. “There is an exciting entrepreneurial sector emerging, with a lot of it focusing on food recovery.”

8: Increased public-sector involvement. Cities will offer more programs and technical assistance to help with education.

If that means putting your business in the hands of Chicago, lotsa luck.

9: Food recovery solutions. Expect more dialogue on how to connect excess product with those who need it most.

10: Regulation. Massachusetts, Vermont, Rhode Island, Connecticut and California regulate waste disposal, as do New York and other cities. Start accounting for your waste today, before the clamps come down. –Excerpted from LeanPath

What’s Hot 2016 Alcoholic Beverages

1. Craft/artisan spirits—77% 2. Locally produced beer/wine/spirits—77% 3. House-brewed beer—63% 4. Non-traditional liquors (e.g. soju/sochu, cachaca)—59% 5. Craft beer—58% 6. Organic beer/wine/spirits—57% 7. Cask beer/ale—53% 8. Gluten-free beer—50% 9. Infused/flavored tequila—50% 10. Herbal/botanical liqueurs (e.g. absinthe, Chartreuse, Benedictine, Campari)—49% 11. Hard cider—48% 12. Wine on tap/draft wine—46% 13. Moonshine—42% – Adapted from the What’s Hot in 2016 survey from NRA

1/12/16 3:32 PM

Don’t Miss

Shmoozefest!

NEW LOCATION!

Free Networking Event Food Samples * Cash Bar Free! No RSVP Needed. *Business Card Required.

Wednesday, February 3, 2016 Moretti’s Edison Park, 6727 Olmstead, Chicago 5 pm – 8:30 pm

SPONSORED BY:

Join Cary Miller, VP, Food Industry News and Co-Hosts JOE FArINA, Executive Corporate Chef Rosebud Restaurants and CLEETus FrIEdmAN, Executive Chef, Fountainhead Restaurant Group as they Shmooze, meet and greet friends and welcome readers of Food Industry News

Master Food Brokers

feb 2016 9-16.indd 15

1/13/16 1:49 PM

Page 16

ExpErT rEFrigErATiON SErviCE How Retailer

FrOzEN DESSErT AND rEFrigErATiON EquipmENT

We are proud to be the exclusive North and Central Illinois and Northwest Indiana distributor for Stoelting, the leader in frozen dessert and beverage equipment.

We sell and support all dealers throughout our region. For the name of a dealer near you call today or visit our Stoelting showroom: 714 Bonded Parkway, Streamwood, IL.

Can Joyfulness Build Your Sales?

Most businesses offer training on sales tactics, inventory control, or perhaps how to handle irate customers. Pirch teaches its employees how to work joyfully.

Pirch, which aims to be the Tesla of kitchen and bath stores, encourages customers to experience its luxury wares in

On-Time • Fair Pricing • All Work Guaranteed

CALL TODAY For The Name Of A Dealer Near You!

n Walk-Ins n Reach-Ins n Prep Tables n Rooftop Units n Display Coolers n Beer Systems n Gelato Machines

630-483-2256 kooltechnologies.com

showrooms designed to create wonder and want.

Bring your bathing suit and soak in a $20,000 granite bathtub. Or take a cooking class to try out a $100,000 La Cornue Grand Palais stove. Pirch urges all to “live joyfully,” and sayings from its manifesto, like “Play more, think less,” “Be crazy about something,” and “Forgive,” are featured in every store. It’s

Tec Foods Now Distributes Stewarts Coffee

Stewarts is Chicago’s original artisan coffee, since 1913.

Tec’s coffee program includes quick response service calls (technicians on call 7 days a week), and biannual preventative maintenance visits. For ordering info or for a free sample presentation, Call Jessica today (773) 638-5310

feb 2016 9-16.indd 16

Food Industry News® February 2016

www.foodindustrynews.com

the core of the company’s philosophy.

As CEO Jeffery Sears sees it, retailers have done a poor job of connecting with customers.

The key to selling, he says, is to forget sales and put the customer’s experience first.

The company has 23 “elements of joy” and how those principles should guide actions.

“We give permission for people to act differently than in other workplaces,” Tomaszewicz says.

“We teach empathy as a business model, whether it’s talking with a colleague or a customer.” Exercises in gratitude bring out emotional stories, bonding employees. Half a day is spent with the CEO, who gives frank answers to personal questions that can be painful to share, teaching the importance of building trust with customers. Visits are made to different luxury retailers to understand the impact individuals have on a customer’s experience. –Fortune

It isn’t until we have to serve them that we learn some people are not worthy of service.

n Frozen Beverage Machines n Retail Merchandisers n Yogurt Equipment n Ice Machines n Beer Coolers n Soft Service Equipment n Ice Cream Freezers

Kohl’s Spins Returns Into Sales

It’s a well-worn onlineshopping hack: Order the same dress in three different sizes and then return the two that don’t fit. Why not, when free returns have become de Kool Technologies offers expert refrigeration rigueur (shipping includrepairs with the “service” difference. contact us today to ed)? By some estimates, see how great a refrigeration about 30% of women’s company can be. We take pride in customer satisfaction fashion and shoe purand quality workmanship. chases are later returned.

But one person’s savvy online shopping—or ill-fitting holiday present—has become an industry’s multibillion dollar money pit.

The total cost of all returned goods is estimated at $260.5 billion (with a“b”) for the year, according to the National Retail Federation. Some stores are better positioned to foot those restocking bills than others.

Luxury brands like Nordstrom and Neiman Marcus have high markups that help absorb shipping costs.

But it’s costlier for mid-tier stores like Macy’s and Kohl’s if they have to shell out $6 in shipping when a customer sends back a $40 pair of leggings. What to do? Increasingly, retailers have set up their stores to allow shoppers to drop off returns on-site, as well as pick up online purchases.

Kohl’s CEO Kevin Mansell told analysts in November that not only does the tactic save on shipping, but 20% of customers who come in to pick up purchases buy a little extra something while they’re there. Pricey returns may be a modern problem, but the solution is an old one: Sell more stuff. –Fortune

Tips From The Season’s Best Business Writers Pare your day down to the three most essential tasks. Aim for the efficiency sweet spot of 40 work hours a week.

Improve focus by practicing the Pomodoro Technique: Work on one task for 25 minutes, then take a five minute break. Your attention muscles will strengthen over time. –From THE PRODUCTIVITY PROJECT By Chris Bailey In most cases the ability to recognize and develop talent is more important than being talented.

Go to a café in Vienna, or if you can’t afford it, Starbucks. Studies show that ambient noise around 70 decibels is better for creativity than silence. –From THE GEOGRAPHY OF GENIUS By Eric Weiner

Gather as much feedback as possible from your fellow creators. Mitigate risks by having a safety net.

Studies show that nonconformists are often more cautious in certain tasks, which allows them to make big gambles selectively.

When it comes to ideas, quantity trumps quality. – ORIGINALS By Adam Grant

1/12/16 3:32 PM

We've reinvented corned beef hash for today's quality and flavor conscious consumer.

Superhash is a premium corned beef brisket hash made locally with the freshest ingredients.

Hearty, tender pieces of corned beef with finely diced potatoes, onions, bell peppers and a blend of seasonings that you will be proud to serve your customers. Superhash is fresh frozen and shipped in 2.5 pound bags, 4 per case. Distributor and broker inquiries welcome. Call now to sample the country's first premium corned beef hash. Foodservice institutional and distributor inquiries welcome. For samples, contact Quality Food Brokers, 847-797-1006.

feb 2016 17-24.indd 17

1/13/16 8:33 AM

Page 18

www.foodindustrynews.com

Food Industry News® February 2016

AROUND CHICAGO With Valerie Miller Renaissance Chicago

All Natural, Fresh, Local, Artisan Crafted, Healthy, Kosher Certified and Delicious Tofu We use only the finest locally grown Non-GMO soybeans with no additives or preservatives to create our flavorful tofu in small batches. Our tofu products are naturally cholesterol and gluten free and contain no transfats.

Call now for samples and ordering info: 773-784-2503 Phoenix Bean, LLC | 5438 North Broadway Avenue, Chicago, IL 60640 | t: 773.784.2503 | f: 773.784.3177 | www.phoenixbean.com |

The Market Looks Strong: Experts

Our economy is better than we want to believe. According to MONEY Magazine (January, 2016), some experts, the S&P/ASX 200 will hit 6000 points by the end of 2016. It’s had an exciting ride through 2015, even dropping below 5000.

Over the past 100 years, as in all major markets, the stock market rose in 74 years and fell in 26. So by predicting a gain in 2016, historically, you have about a 75% chance of being correct.

Set against the dramatic skyline on the banks of the Chicago River, Renaissance Chicago Downtown Hotel, 1 West Wacker Drive, will begin the second phase of renovations October 2015. Set to be completed by March 2016, Phase II will include the addition of a brand new ballroom with breathtaking views of the Chicago River, an additional 4,000 square feet of meeting space, and introducing one of Chicago’s hottest bars with inspiring city views. The $8 million dollar renovation is part of the globally recognized Renaissance Hotel brand’s focus on discovery, provoking both guests and locals’ interests to explore the Windy City.

Debuting just in time for the warm weather, Renaissance’s sleek new terrace bar will put a chic spin on the city’s booming outdoor dining scene. Located on the 3rd floor of the hotel, the indoor/outdoor destination will invite the vibrant energy from the city streets below. Fire pits and authentic design features including glass, iron, greenery, and reclaimed wood elements will fill the space, which seats 160 guests. The terrace bar will feature 14 taps boasting local beer selections and a variety of exclusive wines, as well as a Chicago-influenced menu created by Executive Chef Daniel Perez. The bar’s additional event space, Urban Blue, allows for private events.

Reflecting the urban energy and captivating history that is Chicago, Renaissance Chicago Downtown Hotel completed Phase I in April 2015, with the unveiling of the $24 million lobby and guestroom transformation. The revamped lobby’s high-low design approach pairs luxurious high-end finishes with raw, gritty, concrete and graffiti-inspired surfaces. Experiential works of art by homegrown artists are placed to intrigue; CTA bus-inspired windows from the early 1950s serve as a gateway into the chef’s display kitchen at Staytion Market and Bar; the hotel’s first floor dining concept.

Stair seating creates a perfect perspective for the hotel’s signature Renaissance Events, part of the brand’s long-standing multimedia entertainment program and its commitment to supporting emerging artists. Renaissance Events will include everything from live performances by local musicians, mixology demos, wine tastings, art exhibitions, book signings, and more.

Discoverers will have the opportunity to unwind and revitalize their minds and bodies in one of the 520 recently renovated guestrooms and 40 suites, boasting stunning views of downtown Chicago. For

more information, visit www. renhotels.com.

feb 2016 17-24.indd 18

1/13/16 8:33 AM

Food Industry News® February 2016

Foodchannel.com Announces Its Top Ten Food Trends For 2016 The Food Channel® (foodchannel.com) has released its Top Ten Food Trends for 2016. Based on research conducted in conjunction with CultureWaves® and the International Food Futurists®, the list identifies some of the significant changes expected to hit the food world.

The Food Channel Top 10 Trends for 2016 1. Clean Label. Growers and food manufacturers are removing preservatives, artificial flavors, antibiotics, and other potential allergens in response to consumer demands for transparency.

2. A No Tipping Future. Joe’s Crab Shack is the first major chain to test a no-tipping policy, and New York restaurateur Danny Meyer is a leading advocate. Watch for “hospitality included.”

3. Tangy: the newest flavor palate. What used to be sweet, now is savory, and vice versa. Expect stronger flavors that pack a punch in order to make sure we notice them.

4. The New Vegan. Consumers want true personalization around what they eat . . . and that means figuring out how to eat at a fast food restaurant on a vegan diet.

5. Searching for Super. Everyone is trying to find the next superfood. It has become a never-ending search, leading to quick introduction of new foods with quick turnaround if they don’t “stick.”

6. Merging Markets. We haven’t seen a lot of innovation in the food world recently. It seems the only way to grow is to combine. Are we making better companies or just bigger?

7. Cultural Diets. People are searching for their own culture, and, in doing so, are realizing that there may have been health benefits for their genetics and body type.

8. Decadent Desserts. Decadence is making a comeback. Restaurants have developed a competitive culture where each tries to outdo the other with the spectacular.

9. Coffee Flavor and Flair. Instead of flavoring our coffees, now we are flavoring nearly everything else with coffee: chewable coffee cubes, coffee candy, coffee rubs, and coffee beer are just a few.

10. Food Entertainment. We called out TV and YouTube years ago, and now we’re seeing our love of food show up in mainstream television and movies, not to mention merchandising.

Page 19

Now Buying Quality Trucks, All Brands!

Financial services need some adjusting to reality. A recent survey for ING Direct shows women and men now share decision-making about all household spending: Property, investments, insurance and other major items included, and more than 40% of the women surveyed said they would be the primary decision-maker in a property purchase. Yet, the industry markets products as if men still make the big calls. –Money AU

The Food Channel (www.foodchannel.com) includes original video series, great feature articles, chef-tested recipes, chef profiles, 4-star food photography, reviews and food-event coverage. For additional food news, trends, recipes, and reviews, visit www.foodchannel.com.

Follow The Food Channel on Twitter at www.twitter.com/foodchannel or Facebook at www.facebook.com/FoodChannel.

feb 2016 17-24.indd 19

1/13/16 8:33 AM

Page 20

Page 19

Food Industry News® February 2016

www.foodindustrynews.com

Artisan We Are Small, But Nimble, Mighty & Service Oriented!

We Can Fulfill Your Artisan Needs; We Are Il Mulino di Valenzano

Natural • Clean Label • Slow Process Baking

More Veggies On Menus in 2016

Since 1983

847-671-5216

CSI is a proud sponsor of Chicago Gourmet, providing equipment needed to prepare all the food at the event.

I guess you could say we keep CG cookin’!

Exceeding Customers

by Establishing Exceeding CustomersExpectations Expectations by Establishing Higher Standards in FoodEquipment Equipment Repair and Maintenance Higher Standards in Food Repair and Maintenance

(888) 908-5600 908-5600 (888) Serving Chicago and Suburbs for 27 Years

Serving Chicago and Suburbs for 30+ Years www.cokerservice.com www.cokerservice.com

ATM Placements in ATM Placements in Qualified Locations Qualified Locations

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

Call Mike Boyd, President:

800-382-5737

feb 2016 17-24.indd 20

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

Call Mike Boyd, President:

800-382-5737

Vegetables will gain a starring role on more restaurant plates next year, with offerings ranging from the familiar to the exotic, according to the NRA. The trend is expected to grow as operators look to keep costs lower and celebrate “produce in and of itself -- everything from staple items like carrots and beets, to less familiar items like watermelon radishes, fiddleheads and kohlrabi,” said the NRA’s Annika Stensson. – NRA

Famous Dave’s Names New CEO

Famous Dave’s of America Inc. has named Adam Wright CEO, a position he had held on an interim basis since June, the company said. The Minneapolis-based casual-dining operator temporarily named Wright to fill the position vacated when former CEO Ed Rensi stepped down.

Wright commented, “I’m passionate about barbeque, and am eager to rebuild this company by focusing on our guests, collaborating with the franchisees, and improving our company culture.

Founder Dave Anderson rejoined the Company in October 2015 as part of Wright’s strategy to rebuild the company.

Wright has served on the Board of Directors since 2013, while serving as Managing Partner of Blue Clay Capital Management, a Minneapolis based investment partnership he co-founded. He worked at Whitebox Advisors, UnitedHealth Group and Goldman Sachs. Wright is a graduate of the Stanford University Graduate School of Business and Dartmouth College.

Anonymous Donor ATM Placements Helped 3 Studentsin

Qualified Locations

A Dale Carnegie Course graduation Meirtranceremony is a provid- on at the Crowne er of more than 750 West Hotel included Plaza Lansing ATMsstudents in northern and one alumna from two Illinois,School working with The of Hospitality Business all brands of ATMs. at Michigan State University.

In addition to Sami Weiner (BA ’16) and Kaitlin stand alone units, Smith (BA ’16) were enrolled in the we also sell and course, funded by an anonymous install wall mounted “angel investor.”

Thuy Tran, CTA and drive-up ATMs. (MS ’08), earned Master’s degree in Make an ATMayour Hospitality Business next great profit center.in The School in Call 2008, the housekeeping Mikeand Boyd,isPresident: manager at the Crowne Plaza. Her enrollment was supported by the

800-382-5737

hotel and its general manager, Cindy Bowen, CHA, CTA. The three were part of a class of 40 from the Lansing community who Upgrade your ATM enrolled in the 12-week course deto be EMV card signed to help individuals learn praccompatible as reverse tices that enhance liability is now their communication and in leadership skills, increase effect! their confidence, Upgrade beforeand reduce stress the end of 2015Cichy, or levels. Dr. Ron professor in you could has be at risk!

The School, built a strong relaMake Master an ATM your tionship with Trainers Phil next great profitand center.

Zeller (MSU BA ’96) Mark Eddy, and for years has arranged Callseveral Mike Boyd, President: for student leaders in The School to seize this growth opportunity.

ATM Placements & EMV Kit Conversions

800-382-5737

1/13/16 8:33 AM

Food Industry News® February 2016

Page 21

Sitting is the New Smoking

Maybe those of us who sit for long hours in meetings, on phone calls, and tapping away at keyboards should be getting hazard pay. New research that distills the findings of 47 studies concludes that those of us who sit for long hours raise our average risk of cancer, cardiovascular disease, type 2 diabetes and early death.

To be sure, the latest research published in the Annals of Internal Medicine finds that the risk of poor health “is more pronounced at lower levels of physical activity than at higher levels.”

Five of the 47 studies included in this round-up of research looked at the effect of time spent sitting and the risk of developing diabetes, and the association was the strongest found in the current study.

The authors extrapolated from available research that those who spend long hours in sedentary activity are 90% more likely than those who don’t to develop type 2 diabetes. That figure averages completely sedentary people with regular exercisers, and the study findings that researchers worked with weren’t powerful enough to discern whether regular exercise mitigated that risk.

The likelihood of dying from cardiovascular disease rises less dramatically (about 18%) with long hours of sitting, as did the risk of cancers (between 13% and 16%).

Studies observed higher rates of breast, colon, colorectal, endometrial and endothelial ovarian cancer among those who logged long hours in a chair.

So, exactly how much sitting is bad for you? At what level of prolonged sitting are you putting yourself at risk, and what effect would strategies such as periodic light exercise breaks have in mitigating added risk? The study also fails to tell us who is at greatest risk from sitting for long periods.

So what to do if your job, your commute or your choice of leisure-hours entertainment has you pinned to a chair for many hours a day? Although they do have a legion of new fans, not everybody has the space, flexibility and budget to use one of those standing desks that we hear so much about.

Dr. David Alter, senior scientist at the Toronto Rehabilitation Institute and a senior author of the paper, did offer some tips on ways to limit sitting and its impact.

He recommends: While working at a desk, be sure to get up for one to three minutes every half-hour or so and move around.

While watching TV, stand or exercise during the advertisements (and no, don’t go stand at the open fridge or the pantry).

Monitor how much you sit, and try to reduce it by realistic increments every week. You should aim for two to three fewer sedentary hours in a 12-hour day. A wearable monitor can help establish a baseline and assess progress toward a goal.

Know that getting regular exercise is good for you regardless of what you do for the rest of the day: It will not only help reduce your sedentary time, it should lower your risk of illness and improve your survival prospects if you have no alternative to logging long hours in a chair.

feb 2016 17-24.indd 21

The 7 Irrefutable Rules of Small Business Growth

Can You Sell?

Like it or not, when you run a business you have to sell something to someone. There’s an almost limitless number of choices available.

Many of us would rather earn a living by working for ourselves than by working for someone else. If you would like to pursue the self-employed option, think about what you will be getting into.

Ask yourself: Is it really the right thing for you?

1: Establish and maintain a strong sense of purpose.

2: Make sure you have the stamina needed to be an entrepreneur.

3: Have a realistic and accurate view of the small business landscape.

4: Thoroughly understand the marketplace enough to not only join it, but to be More Top Local Restaurants, Hotels and Cafes Now Serve Big Shoulders Coffee at the top of it.

■ Complete Machine Programs 5: Build an effective ■ Very Competitive Pricing growth planning syswith a Quality Advantage tem.

■ Roasted to Order, Custom Blends 6: Attract and keep and Private Label Available the best and bright■ Single Origin: Family Farm -to-Table est.

■ Drip Coffee, Espresso, Regular & Decaf “Surprisingly Better 7: See the future Call Tim Coonan, Owner clearly –Excerpted from the Coffee at Reasonable Prices” (312) 810-3046 book by Steven S. Little

1/13/16 8:33 AM

Page 22

www.foodindustrynews.com

HOW DO YOU GROW YOUR COMPANY?

By Increasing Your Brand with Fleet Graphics & Signage!

Great for Any Size Business •

Catering Vehicle Graphics

Distributor Fleet Graphics

Restaurant Graphics

Window Gra

phics

AmericanGraph.com

topshelfDS WHOLESALE FOOD AND PRODUCTION SYSTEMS

The Premier Software Solution for Wholesale Food Production and Distribution Inventory | Warehousing Complete Bar Code Inventory Tracking Actual Catch Weights / Packer / Aging Integrated Purchasing / Bar Code Receiving

Meat | Seafood Production Production Cut Tickets from Orders Customer Cut Specifications Product Labeling to Industry Standards Portion Costing / Production Status

Orders | Shipping | Tracking Customer Order History / Contracts / Bids In-House or On-the-Road / EDI Powerful Controls yet Easy to Use Integrated Routing / Scan to Invoice Full Product Recall and Shipment History

Experience Over 25 Years Industry Experience Over 10 Million Cases Tracked Our Clients Have More Than $1B in Combined Sales Customized Solutions for Small and Large Operations

www.topshelfds.com Request Demo: sales@topshelfds.com (770) 883-7441 Topshelf|DS is a division of Basic Solutions Inc.

Vehicle Graphics Wall Murals • Floor Graphics • POP Graphics • Banners • Window Graphics • Interior & Exterior Signage •

CALL TODAY!

| 888-774-6270

Chipotle Adds Steps to Boost Food Safety Measures In the wake of an E. coli outbreak that sickened more than 50 people and temporarily closed 43 restaurants in four states, Chipotle Mexican Grill Inc. is adjusting its cooking procedures to prevent other potential contamination issues.

The Denver-based chain is taking the advice of IEH Laboratories, which was hired to review Chipotle’s procedures in the wake of the outbreak that began this summer in California and Minnesota. The outbreak eventually expanded to seven additional states in November, although the U.S. Centers for Disease Control (CDC) could not determine whether the later outbreaks were linked to the earlier illnesses. The agency also has yet to determine the cause of any of the outbreaks so far.

The steps include: ■ Boosting testing of steak and chicken before the proteins are sent to stores.

■ Marinating raw chicken in re-sealable plastic bags instead of bowls.

■ Blanching onions in boiling water before they are chopped and using lemon or lime juice to kill germs.

■ Adding cilantro to freshly cooked rice to use the heat to kill possible microbes.

■ Sending cheese in already-grated form.

■ Chopping tomatoes, cilantro and other ingredients in centralized locations for improved tracking.

– Source: Meatingplace.com

feb 2016 17-24.indd 22

Food Industry News® February 2016

Top 20 of the World’s Best Restaurants France’s Foreign Ministry has created La Liste, a new ranking with its picks for the 1,000 best restaurants in the world. Switzerland’s Restaurant de l’Hotel de Ville tops the list, followed by New York City’s Per Se. The list features eateries in 48 countries, including 101 in the US. Here are the top 20: La Liste’s Top 20 Restaurants in the United States

1. Per Se, New York 2. Le Bernardin, New York 3. Jean-Georges, New York 4. Eleven Madison Park, New York 5. Joël Robuchon (USA), Las Vegas 6. Saison, San Francisco 7. The Restaurant at Meadowood, St. Helena, Calif.

8. Atera, New York 9. The French Laundry, Yountville, Calif.

10. Daniel, New York 11. Grace, Chicago 12. Alinea, Chicago 13. 42 Grams, Chicago 14. Benu, San Francisco 15. Manresa, Los Gatos, Calif.

16. Melisse, Santa Monica, Calif.

17. Ichimura, New York 18. Blanca, New York 19. Momofuku Ko, New York 20. Masa, New York – Adapted from nytimes.com

The truth is rarely pure and never simple. — Oscar Wilde

GM Chief Says Gender Still an Issue in the Workplace

Mary Barra, chief executive of General Motors, says she always wanted to be accepted on her merits, and to have people treat her the same as they would a male executive -- but that she’s come to accept that people do view her differently because she’s a woman. Her advice for other female bosses? “Start by assuming goodness -- that men and women will be treated the same. However, accept nothing less than being treated well,” she says. – Adapted from Yahoo

New Chain Eateries Shaping the Future of Dining A new generation of chef-driven, socially-conscious concepts are changing the way US diners think about chain restaurants, Meghan McCarron writes. Led by Shake Shake, this influx of new eateries is shaping the future of American dining as consumers demand convenient, delicious food at affordable prices.

– Adapted from chicago.eater.com

1/13/16 8:33 AM

Food Industry News® February 2016

Page 23

S O FT PRE TZ E L B U N S & SN ACKS LIGHT AND AIRY WITH A TOUCH OF SWEETNESS NOW AVAILABLE THROUGH SEVERAL CHICAGOLAND BROADLINE DISTRIBUTORS AND AT RESTAURANT DEPOT

Cocoa Improves Heart Health?

Generically Yours

Two nutrients found in cocoa may be helpful for improving the heart health of advanced kidney disease sufferers, according to a study by the American Society of Nephrology. Catechin and epicatechin, improved blood flow and decreased blood pressure in study participants. “The burden of cardiovascular disease in dialysis patients is so devastating that a promising intervention like cocoa flavanols deserves full attention by the nephrology community,” according to an editorial accompanying the study.

Drugs’ patent expiration might mean more profit for supermarkets Patent expiration for some prescription drugs is expected to be a boon to supermarkets with pharmacies. Moody’s Investors Service projected higher profit for Kroger, Safeway and SUPERVALU. Those stores already get as much as 10% of their retail sales from the pharmacy. The impact might be minimized, though, if pharmacy-benefit managers succeed in reducing reimbursement. The Wall Street Journal (tiered subscription model) (9/2 – Adapted from News Source

– Adapted from LiveScience.com

Barbecue Appeals to a Diversified Group of Consumers More than a third of consumers have recently eaten barbecue or something with barbecue sauce, and the cuisine is so popular that half of all restaurants now offer some kind of barbecue options on the menu, writes Datassential’s Maeve Webster. Chains including Smokey Bones, TGI Friday’s, Wildfire and Kogi BBQ have put their own stamps on barbecue cuisine.

– Adapted from SmartBrief/SmartBlog on Food & Beverage

feb 2016 17-24.indd 23

S

Culinary Cooking Oils

Get Your Cooking Oil Delivered Fresh To Your Door!

Free Delivery • Consistent Pricing * Personalized Service No Order Minimums

Let Chef Mac Culinary Cooking Oil Bring You Top Quality and Savings OFFERING: Canola /Corn Oil Blend • Pure Vegetable Oil • Extra Virgin Olive Oil Liquid Clear and Creamy Shortenings • 100% Canola Oil 100% Corn Oil • Custom Blends Available

Join the dozens of restaurants switching to Chef Mac to save time and labor. Call Chef Mac Now To Learn More (708) 945-9150

1/13/16 8:33 AM

Food Industry News® February 2016

YOUR COMPLETE SOURCE FOR ■ Dishmachines ■ Soaps ■ Chemicals BEST PRICES – BEST SERVICE

Page 24

Subway’s Fresh Ad Strategy

Subway is starting a new advertising strategy focusing less on celebrity endorsements and discounts and more on freshness. The brand recently aired an ad

by BBDO about founders Fred DeLuca and Peter Buck during NFL programming, highlighting the brand’s plan in 1965 to stand out from other quickservice outlets by making fresh sandwiches. – Adapted from Advertising Age

Open Kitchens: Pros & Cons Certified PBE Company (Persons with disabilities)

Make us part of your diversity program 24 HOUR Call for a Free EMERGENCY SERVICE

Analysis of your Warewash Program

■ Dish Machine Leasing and Chemicals ■ Kitchen Equipment Repairs and Service ■ Refrigeration & HVAC Repairs and Service ■ Factory Authorized Parts & Service Regionally Ready To Serve You

Contact Lillian DeLaurie, Key Account Manager to Discuss Your Needs

800-728-1102

www.Leesfoodservice.com

The growing trend toward open kitchens puts cooks in closer contact with customers, which can let chefs show off their handiwork, but can also make kitchen staff feel as if they are under a microscope. “You want to make sure cooks are wearing gloves and washing their hands, because that’s what people see,” said chef Andy Hollyday of Selden Standard in Detroit. “One of the biggest challenges is keeping our emotions in check.

We’re yelling to each other to communicate because it’s loud, so we always need to be watching the f-bombs and stuff.” – Adapted from Bon Appétit online

Hispanics, Millennials and Moms Control Buying Power The growing mobile market is heavily dominated by mothers, millennials and Hispanic populations, according to a report from Facebook IQ. These demographics comprised 81% of mobile holiday

The Habits of Success

shoppers in 2014, and the trend has continued into this season, writes Laura Donovan. To keep up, marketers need to adapt to the lives and needs of these demographics, she writes.

– Adapted from B2C Marketing Insider

lowing each defeat to keep you on that road.

No one has ever experienced one success The work or study habit requires a natural after another without defeats, failures, disapdesire to learn, it requires practicing the art pointments, and frustrations galore along the of concentration, but most of all, it requires way. Train yourself to overcome, but not fora spirit of hard work. All these positive, pro- get, times of agony. ductive attitudes can be accomplished by 90 Morals, spirit, hard work, and responsibility percent of us; few accomplish them. are choices you must make daily. How you deSuccessful people appear to be traveling cide to conduct yourself in society tests your along one continual, successful road. What is moral fiber; how you perform on the football not apparent is the perseverance it takes fol- field or basketball court exemplifies what type of spirit you possess; the amount and quality of time and concentration you devote to your studies esExcellent for n Appetizers tablishes diligence or lack n NAchos thereof. To all this, make n tAcos/Burritos it a discipline of daily livn omelettes n Quiche ing to ask yourself, “Is this and more! the right thing?” In the end, CALL ViCtor For SAmpLeS how responsible you are And ordering inFormAtion: PaCked for retail and foodserviCe 847-800-8567 determines how successful www.quaycorp.net Distributor Inquiries Welcome you are. –J. Kingsley Ward

ChiCago’s #1 Chorizo

feb 2016 17-24.indd 24

Cary Miller: PEOPLE SELLING THE INDUSTRY

This month I am proud to be pictured with the executive chef of the Renaissance Chicago Hotel, Daniel Perez.

Chef Perez is a gifted culinarian and leader who is passionate about his craft. This hotel, located at State Street and Wacker Drive in Chicago just completed a major remodeling project.

Bill Rawski is the founder and owner of Zap Props, the industry’s leading supplier of theme and nostalgic décor items and furnishings. Zap works with small single unit places to large national chains to give them signature items from the 1880’s to the 1980’s. If you’ve ever wondered where the collection of theme décor items in your favorite restaurant came from, chances are it came from Zap. They have over 24,000 square feet of décor items, antique signage, accents, fixtures and retro seating in stock. Looking to freshen up your décor? Call Zap today and make an appointment to see what they have. They work with every budget and can even create customized prints, wallpaper and wall coverings. Zap has advertised with us over 20 years and ships worldwide. We are lucky to have this firm based in Chicago, so be sure to pay them a visit. You can see Zap’s ad on page 28 of this issue.

Jason Bittner is with MJD Beverage, distributors of fine spirit brands like CD Vodka, Warrior Vodka and my favorite, Torta Bianca Italian White Cake with Chocolate Truffle Frosting Liquor which is made locally with Ultra Premium CD Vodka. This is one of the most delicious vodkas I’ve had. I would encourage all of our readers who serve liquor to contact Jason for a sample presentation. This product is versatile and can be enjoyed straight or mixed to create alluring martinis. You can see the Torta Bianca ad on page 13 of this issue.

Sarah Jaonis and Walter Jamison are with Leach Food Equipment Distributors. They are joined by one of their friends and client Scott Sullivan, of Sullivan Foods. Leach distributes industry leading equipment brands designed to help you be more productive and profitable in the Bakery, Meat Room/Butcher Shop, Deli, Produce and Seafood Departments. When it comes to getting the right advice and equipment, you can trust Leach. They are experts and have one of the most impressive line-ups of equipment brands in their segments. Looking to upgrade your store or find ways to save labor or energy? Contact Leach. You can see their ad on page 31 of this issue.

Jim Cibulka (L) (owner & VP of Sales), Josh Moore (sales) and Andy Czajka (sales) are with Mennon Rubber and Safety, providers of footwear to businesses in the food industry. Injuries from slips and falls are one of the leading causes of Workman’s Compensation claims, and Mennon may be able to help you reduce these by making sure your employees have the right footwear. The even offer shoe mobile service to restaurants and food plants with 30 to 300 employees. They will offer a selection of up to 20 styles from 8 manufacturers. There is no direct cost for having their shoe mobile visit your business. Oftentimes, Mennon’s prices are more competitive because of the volume they sell. You can see their ad on page 4 of this issue.

Bill Milligan and his daughter Kristy are with Pioneer Wholesale Meats located in Chicago’s historic Fulton Market area at 1000 West Carroll Avenue (NE corner of Carroll and Carpenter). They are well respected and known for offering superior quality custom cuts of lamb and veal. They also carry fresh beef, poultry and pork. Pioneer is a supplier to those who supply the industry, and also offers cash and carry service. They have convenient hours of 5am to 2pm. Call ahead to have your order ready for pick up.

Jason Doren is with CTB Foodservice Consultants, a group purchasing organization which helps its chain account members to save money on products they already purchase through their existing vendors. Membership is free. Most members save up to 40%. They work with 400 manufacturers of 150,000 foodservice line items. The company is so successful they now boast over $12 billion dollars in purchasing volume. Their client base is comprised of 800 chains with 2 or more units. If you are interested in saving money for your operation, contact Jason Doren.

1/13/16 8:33 AM

Food Industry News® February 2016

Page 25

le Cordon Blues: Schools to Close Le Cordon Bleu’s 16 U.S. campuses will shut down, with the culinary college’s operator, Career Education Corporation, announcing it will stop enrolling students after January 4. Campuses are expected to remain open until September 2017 to accommodate students already progressing through classes. Todd Nelson, the company’s president and CEO, said that the school was seeking a new owner for Le Cordon Bleu North America, but “could not reach an agreement that we believe was in the best interests of both our students and our stockholders.”

The world’s largest cooking and hospitality school, established in 1895, is well known for its Paris flagship, where Julia Child trained. The U.S. location, through a marketing agreement with Career Education Corp., offers hands-on education programs in culinary arts, as well as patisserie and baking.

The school, which has 9,200 U.S. students, also has online degrees in hospitality and management.

New federal regulations cut off federal financial aid to schools where graduates borrow money at high rates but earn little with their degrees, was a deterrent for the school’s educational blueprint. Career Education Corp. said that it planned to solely focus on online schools with lower margins, and was closing its remaining 24 Career College campuses, which specialize in business, art and design, health, and other subjects. The company expects restructuring charges of $52 to $64 million.

feb 2016 25-32.indd 25

NEWINVENTORY! INVENTORY! NEW 10PRE-OWNED PRE-OWNED 10

NQR/NRR’s NQR/NRR’s

WITHREEFER REEFERBODIES BODIES WITH STARTINGAT AT$49,500*. $49,500*.

STARTING ISUZUDelivers DeliversPerformance Performance ISUZU withLower LowerCost CostofofOwnership Ownership with Isuzu diesel engines have a B-10 engine life • • Isuzu diesel engines have a B-10 engine life of 310,000 miles. of 310,000 miles.

Vehicle Health Reports provide operational • • Vehicle Health Reports provide operational data that helps maximize maintenance cost. data that helps maximize maintenance cost.

ISUZU ISUZU

Call Hugh mcKenty, medium duty Sales manager

We do business at your business

NQR/NRR’sIN INSTOCK STOCK NQR/NRR’s

M&KTruck TruckCenters Centers M&K 708-793-5251

Email: Hugh.McKenty@MKTruck.com * Inventory and offer by M&K dealership, see dealer for details. * Inventory and offer by M&K dealership, see dealer for details.

7900 Bulldog 7900 Bulldog Dr.Dr. Summit, 60501 Summit, IL IL 60501 www.mktruckcenters.com www.mktruckcenters.com (708) 793-5251 (708) 793-5251

King of the Value meals?

Rudeness is Catching in the Workplace

Burger King has launched a five-item $4 meal including a bacon cheeseburger, fries, four chicken nuggets, a cookie and a drink. The new offering comes as quickserve chains ramp up their value offerings -McDonald’s is rolling out its new McPick 2 promotion, Wendy’s launched its 4 for $4 deal last year and Pizza Hut has MACARONI debuted a $5 menu. – Adapted from USA Today

Germs can run rampant in a workplace, but so can another problem: Researchers at the University of Florida, presenting their findings in the Journal of Psychology, say that rudeness can be & CHEESE contagious.

The researchers followed 90 graduate business Captain Ken’s Foods’ Homemade Style MACARONI & CHEESE students as they practiced negotiation techniques Macaroni and cHeeSe is made with tender elbow 3 chili (4 varieties) then mixed with over seven weeks, switching partners macaroni several a rich creamy cheese 3 oven-Baked Beans sauce offering a tasty side times. Students who described a partner as rude dish for all to enjoy. and More Heat & Serve items Application opportunities were more likely to be considered rude themselves include deli hot case, food buffets, restaurant side by subsequent partners more often than those dishes, resorts, snow ski HOURS HOURS and more. who negotiated with people they felt werelodges, polite.

Hours 6Day Day ServiceDepartment Department 2424Hours / 6/ Packed Service UPC 39080. frozen, boilable bags. Approx.

This suggests, the researchers theorize,24that expe24/ 74/5-lb. / 7Mobile Repair Repair cost perMobile oz. $0.09-$0.11 riencing rudeness may make people more inclined Rental VehiclesAvailable Available Rental Vehicles Try JUST All of Our&Items  COMPLETE PRODUCT. HEAT SERVE. to engage in it themselves.

Call Now For Samples & Ordering  QUALITY LONGER HOLD TIMES. Do your best to stay polite and courteous all the INGREDIENTS. Information:  MULTIPLE APPLICATIONS FOR DELIS, BUFFETS--time, and you may be able to stop an epidemic in (AND MORE!).

800-510-3811 your organization.

JUST Food LIKE Marketing HOMEMADE! ServiceS 630-833-3000 www.captainkens.com

Made From Scratch Since 1967

CallUs UsToday TodayFor ForDetails!

Details!

Call

Satisfying Meatless Winter Meals

QUALITY THAT PEOPLE REMEMBER

Fresh Meats Trimmed & Deboned By Hand

If you have questions or need more information, please visit our web site at www.captainkens.com or contact your local food distributor representative or Captain Ken’s Foods at 651-298-0071.

As winter temperatures drop and warm comfort food cravings increase, dried peas, beans and lentils are stepping in as nutritious, protein-packed ingredients that are savory and satisfying. Known as “pulses,” legumes like pigeon peas, cranberry beans and black beluga lentils were identified in the McCormick® Flavor Forecast® 2016 as featured ingredients for 2016 for their ability — when paired with flavorful spices and herbs — to take on starring roles in hearty dishes. – Adapted from mccormick.com

Mac_Cheese_graphics_pg1_063010 product name tag.doc

organic, antibiotic-Free and conventional chicken, Pork, Beef Sold Fresh, and cut to order 2 Pallet Minimum

Committed to Quality Since 1967

Serving Distributors, Commissaries, Retailers

To check out pricing and to learn more, call us today.

New SBL, Inc. 773-376-8280 www.newsblinc.com

1/13/16 9:54 AM

s, t

S

s,

S

Page 26

www.foodindustrynews.com

Chicagoland News

ProtectinG you wHile you Feed tHe world

Hala Kahiki, 2834 River Rd., River Grove, IL has been named the most authentic tiki bar in the Midwest.

Regardless of the weather outside, the colorful drinks and music continue to entertain visitors year-round.

our Job is mitigating your exposure to Pest management associated risk Utilizing a scientific data-driven pest management approach contributes to long-term protection from risk to brand, human health, environment and profitability.

Food manuFacturers & processors | Grain industry packaGinG suppliers | transportation & loGistics providers

www.mccloudservices.com | contact@mccloudservices.com | 800-332-7805 illinois | iowa | indiana | kansas | kentucky | missouri | tennessee | wisconsin

RestauRant equipment RepaiR “Call MaCkay Right away!”

Mackay Heating & mecHanical

Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, HVAC and All Types of Cooking and Food Prep Equipment call John mackay:

847-381-0448

BARRIngTOn, SCHAumBuRg & SHOPPIng mAllS In nW SuBuRBS

1

negative players on your team? # Areinthere RestauRant equipment RepaiR “Call MaCkay Right away!”

Let ‘Em Know

Mackay Heating & mecHanical

Schadenfreude is fireable if it is done by an employee who intentionally lets a costly errorOf goRefrigeration, through to Ovens, teach Specializing In Fast, Expert Repairs HVAC and All Types of Cooking management and Food Prep Equipment a lesson. call JoHn mackay: Every operation, soon, er or mAllS later, Inpicks up an BARRIngTOn SCHAumBuRg & SHOPPIng nW SuBuRBS employee who laughs when something goes wrong or worse, intentionally sabotages production. Tell your crew to always immediately report problems.

847-381-0448

feb 2016 25-32.indd 26

Food Industry News® February 2016

New Queen of the White Castle Bill Ingram, longtime CEO at White Castle Systems Inc., is retiring after 35 years at the helm of the venerable quick-service chain, with his daughter Lisa Ingram scheduled to take over.

Bill Ingram will retire at the end of this year, and Lisa Ingram will become the fourth generation of her family to lead the 94-year-old company. The 65-year-old Bill Ingram has been with his grandfather’s company for 43 years. Lisa Ingram will become White Castle’s first CEO who doesn’t share its founder’s name.

Under Bill Ingram, White Castle added 100 locations, and started selling frozen Sliders at grocery stores, which represent 25 percent of company sales –NRN

Ala Carte Entertainment is opening another Moretti’s at 6415 Dempster in Morton Grove, IL. This will be their Flagship location Chicago Botanical Gardens – Orchid Show Feb. 13-Mar.13, 2016 Chicago Auto Show is being held at McCormick Place Convention Center from Feb.13-21st., 2016 Twin Peaks Rest/Bar is opening a new location in Oakbrook Terrace at 17W744 22nd. St Wingfest will be held at 1340 W. Washington in Chicago Feb. 21, 2016 33rd. Annual Chicago Golf Show is being held at Donald E. Stephens Convention Center in Rosemont Feb. 26-27th, 2016 Fogo De Chao Brazilian Steakhouse opens in Naperville at 1824 Abriter Court Il Porcellino a new Italian Tratoria from partners RJ, Jerrod & Molly Melman and chef/ partner Doug Psaltis is opening soon at 59 W. Hubbard in Chicago Jewel Osco will be redeveloping their location of the old Jewel store at 1210 N. Clark in Chicago and will be replacing it with a brand new 56,000 square foot Flagship Store. Plans also include a 35 story

luxury rental apartment building adjacent to the store Pie Five Pizza Co is planning to open a new location at 6641 Grand Ave. in Gurnee Illinois Spotted Monkey a new Latin- Asian restaurant recently opened at 335 S. Franklin in Chicago Looking for that special treat for your Valentine? Eli’s Cheesecake World at 6701 W. Forest Preserve Drive in Chicago is a café and retail store offering cheesecakes and desserts Rejuvenate with a Weekend Ski Package at Chestnut Mountain Resort in Galena, the Midwest’s premier ski destination with 19 ski runs and 7 acre Snowboard Park Stan’s Donuts & Coffee, the California based doughnut shop brought to Chicago by acclaimed baker and restaurateur Rick Labriola, opens another location in the South Loop at 28 E. Roosevelt Rd. This is their fourth Chicagoland location Tastes of Chicago.com is where you can order that special heart shaped pizza from Lou Malnati’s and have it shipped out to your favorite person.

1/13/16 9:54 AM

Food Industry News® February 2016

How To Ask For A Raise in 2016

To get a raise, you have to speak up. As more companies implement pay-for performance compensation and reserve the biggest bumps for top performers, you’ll have to make a solid case that you deserve a generous slice of the salary pie.

Three-quarters of workers in 2015 who asked for better compensation saw their paychecks go up, and 44% got what they requested, according to a recent PayScale survey.

(The rest got something but less than what they wanted.)

PayScale found that 57% of workers had never asked for a raise, and half of those who hadn’t said it was because they were uncomfortable negotiating salary.

You don’t have to be a hardball negotiator, though. A few recent studies suggest some simple, surprising ways to get the pay you want. Put it in email. You’ll have a better chance of success if you begin negotiations via email rather than in person, suggests a 2013 study by Michael Taylor at Imperial College London.

Face-to-face interactions benefit the more powerful person in a negotiation, —here, your boss. So if you think it’s going to be a tough ask, spell out your accomplishments in writing.

Keep it conversational.

Once you advance to a meeting, use chitchat to establish rapport. In a Stanford University study published last spring, students who made small talk before a negotiation were much more likely to

feb 2016 25-32.indd 27

Page 27

New • Used • Sales • Leasing • Service • Rentals • Parts ■ 24 Hour/ 6 day Service Department ■ 24/7 Mobile Repair ■ Rental Vehicles

Visit us today 5300 West Platter Dr Alsip, IL 60803 (708)371-7010

Call Hugh McKenty, Medium Duty Sales Manager

We do business at your business.

708-793-5251

Email: Hugh.McKenty@MKTruck.com reach an agreement than those who got right down to business. .

Know your target. Do enough homework that you can ask for a specific amount. Such concrete requests show that you’ve done your research,. Keep in mind, however, that an ask that’s wildly off base could shut down the conversation altogether.

Use sites like PayScale and Glassdoor to find salary ranges for your position, and talk to colleaguest— discreetly—where your pay stands compared with that of others in similar positions. Ask for a range. Using specific numbers doesn’t mean you should cite a single figure. A separate study by Mason and her colleague Daniel Ames found that presenting a range, starting with the number you really want, often produced better results.

A range makes you look more flexible than if you propose a single number.

–Money

Gerhard’s® ELEGANT EUROPEAN DESSERTS

True to our European quality, our wedding cakes are made with the finest of ingredients ...and finished with every detail of the bride’s wishes.

847-234-0023 gerhardsdesserts.com

TWICE THE QUALITY

More Awards Than Any Other Ice Cream

and Half The Price! ___________________________________________________ All Natural • Seasonal Flavors • Full Selection Discover why the country’s finest establishments serve Homer’s.

Taste Homer’s Today!

For Samples and Ordering Information Call Andrew: 1-847-251-0477 ext 102 andrew@homersicecream.com www.homersicecream.com

1/13/16 9:54 AM

Page 28

www.foodindustrynews.com

THE AMERICAN FOOD INDUSTRY’S

SUPERSTORE SUPPLIER

OF VINTAGE DÉCOR SINCE 1989!

OVER 24,000+ SQFT OF POP CULTURE HISTORY

FOR YOUR OPERATION!

BUY FROM a continuing, evolving inventory of Industrial, Mid-Modern and Items from 1880s to 1980s!

FIND: Signage: Neon, Painted, Wood, Medal; Lots of one of a kind signage, available for shipment worldwide!

Vintage Furniture: Chains, Tables, Bars, Back Bars, Display Cases Sofas, Signature Pieces, Chefs Tables, Communal Tables, Pinball Machines

CREATE tables! Any size, any material, including Bowling Lane Wood, Reclaimed Wood, Barn Wood or Metal!

THEMES: All Sports, French, Spanish, Irish, Gas & Oil, Old West/Cowboy, Roaring 20’s through 1990’s, Industrial, Italian, Mid-Modern, Hollywood, Las Vegas, Mobster!

SAVE MONEY With Zap’s Custom 8,000 Square Foot Fabrication Department!

ACCESS A MASSIVE IMAGE LIBRARY! CUSTOM FRAMED PICTURES AND WALL PAPER! Shop through huge selections of architectural pieces and furniture.

The next award-winning interior should be YOURS!

ZAP PROPS 7 7 3-848-0120

feb 2016 25-32.indd 28

Located near 35th & Ashland.

Call now for an appointment

Food Industry News® February 2016

Some Fundamental Truths That Old School Co-Workers Won’t Tell You

1: You need college.

Fully 16% of millennials live in poverty, and most don’t have bachelor’s degrees. That won’t fly anymore. In the past five years real average hourly earnings have mostly declined, but no age bracket has seen a drop as bad as the millennials, and that’s despite their being the best educated generation in American history.

It ain’t cheap, in fact, student-loan debt is likely to be 56% higher than that of a graduate a decade ago. But the evidence is clear that college, and even a secondary degree, is the best ticket out of young workers’ economic quagmire. Now the median difference between a high school diploma and a bachelor’s degree is almost $20,000 a year—a gap that will only grow as degree holders earn promotions and those without higher education compete for a pool of jobs that has been shrunk by automation and outsourcing.

2: You need to master something. Today’s in-demand skill sets are guaranteed to be outdated tomorrow. “Businesses are reshaping at this amazing velocity,” says Mary Lyons, PricewaterhouseCooper’s talent innovation leader.

“You see business strategies adapting every three to five years.” For those who fall behind, the consequences can be dire. At

Wall Street darling Netflix, the HR philosophy embraces laying off employees whose roles are no longer critical. The company parted ways with hundreds after it outgrew their skill sets.

A spokesman says the ethos is key to the company’s agility. The solution? Develop abilities that can’t be automated away: timeless talents like critical thinking, playing nice, and effective writing. And don’t be afraid to skip around to pick up relevant skills.

3: Don’t expect the boss to love you. Per Jodi Glickman, author of Great on the Job: “No one cares more about managing your career than you do.” According to a November report by ADP, while employees in the same positions as the year before got a 3.5% wage bump in 2015, job switchers’ pay increased 6.5%. In many cases a new gig may be the surest route to escaping salary stagnation.

That’s probably part of the reason the median job tenure of workers ages 20 to 24 is now less than 16 months. The trend has taken a toll on workplace collegiality, though, decreasing bosses’ motivation to coach new talent.

Kathryn Minshew, 30, who founded career site the Muse, says that after watching many of her friends struggle to find mentors at work, she added a coaching service to her startup’s offerings, catering to a clientele starved for career guidance. –Fortune

Mistakes are subjective things. We only see them in hindsight. Until then, they are choices that required decisions we made to the best of our abilities.

1/13/16 9:54 AM

call for our coMplete proDuct liSt

800-933-2500 instAntwhiP.Com

Food Industry News® February 2016

Nuggets During this past holiday season, a customer at a McDonald’s drivethru in Lakeland, Fla., started a pay-it-forward chain reaction that lasted nearly six hours. In the holiday spirit, 250 customers paid the tab for the person behind them in line, cashier Marisabel Figueroa said. - ABC News PepsiCo is changing the name of its Sierra Mist brand to Mist Twst, the latest in a number of new identities since the brand’s launch in 2000. “We are working to highlight the lemon-lime credentials of the product and looking toward a spring launch of Mist Twst, at this point,” a PepsiCo spokeswoman said. - Advertising Age Children who spend more time on indoor activities and using computers and other electronic devices may increase their risk of nearsightedness, experts discussed at the American Academy of Ophthalmology’s annual meeting. Researchers also revealed that children of East Asian descent are genetically predisposed to develop the eye condition, and the current rate of myopia among Chinese youth is 90%, compared with a 10% to 20% rate 60 years ago. Arby’s rolled out a loaded version of the signature curly fries it first debuted a quarter century ago. The new version comes topped with cheddar cheese sauce, pepper bacon, shredded cheddar and

feb 2016 25-32.indd 29

a parmesan peppercorn ranch sauce. The chain follows Carl’s Jr. and Wendy’s which launched new meat- and cheese-topped versions of their fries earlier on.

- CNBC 40% of your body heat can be lost from your head; that’s why you need to wear a hat when it’s cold outside.

A cow will produce an average of nearly 7 gallons of milk everyday.

That’s more than 2500 gallons each year. A daily glass of tomato juice lowers a person’s primary marker for inflammation by nearly a third. Based on the figures from Jan. 2015 the number of concessions located at Midway Airport was 28 food and beverage and 22 news & gift specialty and service locations. Central Grocers is the 7th largest grocery cooperative in the United States.

George Webb Restaurants with 31 locations throughout Wisconsin is known for having two clocks in each store and serving breakfast 24/7.

If your car skids when driving in the snow ease your foot off the brake and turn your wheels in the direction you want the front of the car to go. Jason’s Deli boasts more than 240 locations across 28 states.

If your hands become frostbitten, put your hands in your armpits to warm them up.

Page 29

Americans Upbeat About Science

Despite controversies and disagreements about climate change, genetically modified foods, animal testing, and other scientific issues, most U.S. citizens have a positive view of science and scientists, according to a study from the Pew Research Center.

The study found that 79 percent of U.S. adults believe science has made their lives better, and a majority of them have a positive view of science’s impact on such matters as food quality, health care, and the environment. Additionally, 61 percent believe that government investment is essential to scientific progress, although 34 percent say that private investment would be sufficient.

Dairy Manufacturing anD Specialty DiStribution, incluDing

HAlf & HAlf Serving Operators, Distributors & Processors Since 1934

Dairy and Specialty Solutions Custom Products Available call for our coMplete proDuct liSt

800-933-2500 instAntwhiP.Com

O A D D E D NanD I T R A T E S DiStribution, O R N I T R I incluDing T E S DairyNManufacturing Specialty

Clean Label, Locally Made SOfTSERVE Sausages and Deli Meats Delivered Direct to You Serving Operators, Distributors & Processors Since 1934

Dairy and Specialty Solutions Custom Products Available Ham,call Chicken for our coMplete proDuct liSt Over

Deli Meats – Turkey, Natural Sausages – Pork and Chicken

800-933-2500 100

Call Mike Shannon for Samples and Our Product List instAntwhiP.Com Items phone (847) 434-1803 mshannon@greenridgefarm.com

Dairy Manufacturing anD Specialty DiStribution, incluDing

MR. SMITH’S™ fRENCH CUSTARD Serving Operators, Distributors & Processors Since 1934

Why We Work: Not Only for the Money Most people work to support themselves and their family, but those aren’t the only reasons. A recent survey from FlexJobs, a career search engine, shows that most of us work because we want to, not just because we have to.

The survey asked 1,100 parents of children 18 or younger living with them at home about their reasons for working. Ninety percent predictably responded that they “needed” to have a job, but 63 percent also said that wanted to work. More than 50 percent said they work because they enjoy their job, and 41 percent indicated that their work represents a desire to make a professional impact.

Dairy and Specialty Solutions Custom Products Available call for our coMplete proDuct liSt

800-933-2500 instAntwhiP.Com

Dairy Manufacturing anD Specialty DiStribution, incluDing

REAl CREAM Serving Operators, Distributors & Processors Since 1934

Dairy and Specialty Solutions Custom Products Available call for our coMplete proDuct liSt

800-933-2500

instAntwhiP.Com A True Delight In Every Bite!

x 301

Breakfast Item Growth

Sales of convenient breakfast items grew 40.5% this year, making them the fastest-growing grocery category, according to a report from Nielsen. “Health and wellness was top of mind for consumers, which evoked a new thirst for teas and juicing, along with a hunger for avant-garde offerings like avocado toast, ancient grains, traditional protein and protein alternatives,” the report said. – Adapted from CSP

1/13/16 9:54 AM

Page 30

www.foodindustrynews.com

Food Industry News® February 2016

New Pizza and Deli Insurance Program Begins in Illinois

No Matter Whose Burger You Serve,

Burgers Always Taste Better on Gonnella Pretzel Roll Buns!

By Audrey Carpenter, Director of Marketing Northern Underwriting Managers (NUM) has announced it is now offering a new insurance program for the needs of pizza and deli restaurant owners.

The program began last month and is tailored to meet the specific needs of pizza and deli businesses, including those offering delivery service.

Paul Sutkay, NUM’s production manager, said there has long been resistance in the insurance industry to insure all the risks restaurant owners have. school” cocktails, adult milkshakes, sodas, fizzes, “For many years, carriers across the board have been an award-winning Bloody Mary bar and more. detracted from meeting all the Punch Bowl Social Schaumburg will be open Mon- insurance needs of these types day through Friday from 11:00 a.m. to 2:00 a.m., of businesses. Specifically, the hired and non-owned auto Saturday and Sunday from 9:00 (HNOA) coverage,” Sutkay said. a.m. to 2:00 a.m., with Happy “This program has closed the Hour from 3:00 p.m. to 6:00 gap for many of these insureds p.m. daily. Private event capaby providing a comprehensive bilities are available for every spectrum of coverage from need, from groups of ten up general liability to commercial umbrellas to HNOA.” to 2,000 with buffet and drink NUM has partnered with an A packages available as well as toplus carrier to be able to offer tal venue buyouts. this coverage, making buying coverage an easier process.

The program covers all states except New York and Florida, and is being aggressively marketed in Illinois.

Through a simple application process, coverage can be obtained by pizza and deli owners – whether they own one location or multiple.

A similar program was also launched simultaneously by NUM for Domino’s franchise owners as well.

NUM is a highly unique property and casualty general insurance agency based in Illinois with a strong niche market focus on the hospitality industry, including restaurants, food manufacturers and caterers.

For specific details of the program and to apply for coverage, visit: www.northernum. com/programs/pizza-deli/

Call Bob Nasshan to Taste and Experience Our Full Line of Traditional and Artisan Breads, Buns, Rolls and Bread Crumbs.

312-733-2020 EXT 1150

Punch Bowl Social Continued from page 1 Punch Bowl Social brings classic entertainment and adept culinary chops together under the same roof, in an environment that is playful, classy and surprisingly intimate. Each floor of the Schaumburg location offers 9,000 square feet of amusement with live DJs, bowling, private karaoke rooms, ping pong, marbles, darts, floor shuffleboard and vintage arcade games from PacMan to Donkey Kong to Buck Hunter.

Punch Bowl Social’s “Dirty Modern” style combines industrial, Victorian and modern design elements in a playful, timeless setting. The forward-thinking concept, which beckons those looking for a genuine good time all across the U.S., celebrates modern cuisine and spirits while paying homage to the simplicity of fun and games.

Thompson, a 28-year industry veteran who has been nationally recognized for his innovative concepts, has built a cutting edge team behind the brand passionately presenting play time and meal time in a fresh way. Serving brunch, lunch, Happy Hour, dinner and late night, menus feature bar bites, shareable plates, creative burgers and other gastro fare. The spirited beverage program consists of punches perfect for sharing, old school and “new

feb 2016 25-32.indd 30

1/13/16 9:54 AM

Food Industry News® February 2016

DINING WITH

ms. x

February, 2016

ABANESE CANDY FACTORY 5441 E. Lincoln Hwy., Merrillville, IN 219-947-3070. Their sign will catch your eye when you’re driving along I-65: This factory has a self-guided tour where you can see the candy being made. They are famous for their gummy bears and chocolates, so of course, you have to pick up some of each. They have a huge selection of gummy items, chocolates and nuts. Start snacking on your journey along the road.

BARNABY’S 7950 Caldwell, Niles, IL 847-967-8600. This is a great place to bring the family or anyone who enjoys pizza. The atmosphere is so casual and comfortable. Order your pizza and drinks at the counter, grab a table and they will call you when your order is ready (order your pizza ahead of time if you don’t want to wait). The thin braided crust on the pizza is excellent! My favorites are the cheese & sausage pizza and fried mushrooms for an appetizer.

BURGER F1 1735 Milwaukee Ave., Glenview, IL 847-376-8014.

The restaurant has a sleek design with steel tables which makes it look very modern. Place your order and get a buzzer; when it beeps go back to pick up your food. I love their burgers, fries and onion rings. Onion rings are enormous, lightly battered with a crisp texture.

GIGI’S CUPCAKES 3217 Lake Ave., Wilmette, IL 847-728-0848.

This adorable cupcake shop has beautifully designed and delicious fare. Their Miss Princess cupcake is a white strawberry cupcake with a cream cheese frosting and pink sugar sprinkled on top, along with a fondant Princess crown. I love their raspberry cheesecake cupcake and Midnight Magic cupcake, which is chocolate with chocolate buttercream. Stop in or you can place your order online.

MCALISTER’S DELI 2550 E. 146th St., Caramel, IN 317-816-9128.

Who doesn’t love soups, salads and hot and cold sandwiches?

Their McAlister’ Club sandwich is very filling. They also have baked potatoes which they call “Spuds.” Try one of those filled with either chili, bacon or the lighter, healthier veggie one. For your beverage, try their signature Sweet Ice Tea, or lemonade.

POTBELLY SANDWICH WORK 101 N. Veterans Pkwy., Bloomington, IL 309-662-9299. Potbelly has quite the selection of soups, salads, sandwiches, shakes and malts. I tried the grilled chicken and cheddar sandwich on warm toasted multigrain bread with mustard and pickles; for a side, try an order of their macaroni and cheese topped with bacon. Try their huge, tempting cookies, too!

WEBER’S BAKERY 7055 W. Archer, Chicago, IL 773-586-1234.

Weber’s is one of Chicago’s oldest family-owned retail bakeries.

One of my friends brought me some sweets from this bakery. There were chocolate cake donuts, sweet rolls and butter cookies. I will take fresh baked goods from a bakery anytime. When I’m in their neighborhood, I will definitely be stopping in.

WHITNEY’S CAFÉ AND 95TH, STREET BAR & GRILL 9333 S. Cicero, Oak Lawn, IL 708-229-8888. This restaurant is located in the Hilton Hotel. They have an extensive menu serving breakfast, lunch and dinner. On Sunday they offer a Sunday Brunch which is reasonably priced. During the week Mon.-Fri. they offer Happy Hour from 4:00 pm until 7:00 pm offering appetizers, cocktails, wine and drinks for four dollars. Looking for a place to spend Valentine’s Day? Check them out!

feb 2016 25-32.indd 31

Page 31

Kikkoman

Less Sodium Gluten-Free Tamari Soy Sauce WITH 40% LESS SODIUM THAN OUR REGULAR GLUTEN-FREE TAMARI, KIKKOMAN LESS SODIUM GLUTEN-FREE TAMARI SOY SAUCE DELIVERS SAVORY FLAVOR AND UMAMI RICHNESS FOR ALL YOUR GLUTEN-FREE MENU ITEMS—ASIAN AND BEYOND.

PRESERVATIVE-FREE, IT IS PERFECT FOR DIPS, MARINADES, STIR-FRIES AND DRESSINGS.

Top Kikkoman items in Chicagoland Soy Sauce Less Sodium Soy Sauce Teriyaki Sauce Teriyaki Glaze Soy Sauce Packets Panko Breadcrumbs Tempura Batter Thai Chili Sauce Pearl Smart Soymilk New Kikkoman items Sriracha Sauce Sweet Soy Glaze Lime Ponzu Sauce Gluten Free Soy Sauce Gluten Free Tamari Low Sodium Kikkoman items Less Sodium Soy Sauce Less Sodium Teriyaki Sauce Ponzu Sauce Lime Ponzu Sauce

For Free Samples, Recipe & Menu Ideas, Call Today.

(630) 954-1244 MW@Kikkoman.com

Would Henry Ford Fire You?

“Revisions are ineptitudes executed by incompetents,” someone once said. The foundation of Henry Ford’s assembly-line process was simple; everyone had a singular responsibility to get it done right, one time, every time. Why then, do some managers keep making changes as they’re being headed to completion?

The more often anything “goes back for tweaking,” it drains your operation. Indecision loses money. Review your changes, why they occur and track hold-ups.

Backed by the reliability and reputation of the world’s leading supplier of Asian sauces and seasonings.

Umami-rich: Enhances the flavor and depth of other ingredients.

No MSG added: Boosts flavor without the addition of MSG. Clean Label: Made from pure water, non-GMO soybeans, rice and salt; no added preservatives.

Kosher certification: Pareve.

KikkomanUSA.com

RETAIL FOOD EQUIPMENT SPECIALISTS Leach Food Equipment Distributors, LLC

Deli • Bakery • Meat • Produce • Grocery • Seafood • More

FEATURING

Fri-Jado is a manufacturer of high-quality equipment for preparing, storing and merchandising hot and cold food products. Products include commercial rotisseries, heated and refrigerated deli merchandisers, bakery ovens and combi steamers.

Available from Leach Food Equipment Distributors

800-544-9410

SALES • LEASING • FINANCING • www.LFED-mw.com

1/13/16 9:54 AM

Page 32

www.foodindustrynews.com

New Product Available! hand stacked beef & lamb

pork hand stack www.olympiafoods.com Family Owned and Operated For Over 40 years

traditional beef and lamb

chicken hand stack

lamb & beef hand stack

contact John or andrea today for more information n John Golfis 773-391-5757 jgolfis@olympiafoods.com n Andrea Coutretsis 773-307-5787 acoutretsis@olympiafoods.com

n hand stacked beef and lamb, chicken, pork n Gyros n one flavor profile n national distribution n international export n manufacturer of halal products n hiGher quality at a more competitive price n by havinG only one flavor profile we are more efficient than our competitors Serving some of the largest accounts in greater Chicagoland

Turnkey Refrigeration Services Refrigerated Warehouses Food Service Supermarket Refrigeration Commercial HVAC Systems Energy Management Refrigeration Equipment

We design, install, service, commission and provide equipment for all your refrigeration and cooking requirements

708-388-1370 • 262-347-4180 www.zonemechanical.com frank.petrosino@ zonemechanical.com

feb 2016 25-32.indd 32

airlines liable for baggage damage Airlines will have to reimburse you if their employees throw your bag across the tarmac, or damage it,. The Department of Transportation investigated foreign and domestic airlines at 16 different airports in 2015 and issued a reminder that the airlines are responsible for paying for damage to “wheels, straps, zippers, handles, and other protruding parts” that occurs under the airline’s watch. The notice doesn’t cover damage due to normal wear and tear but makes it clear that many current baggage policies—in which carriers deny liability for damages and won’t even accept customer reports of mishandled baggage— won’t (ahem) fly.

Food Industry News® February 2016

National News Hard Rock International announced plans for Hard Rock Hotel Hartford, a new-build 170room property set to open fall 2018 in the Con- Las Vegas restaurant Frijoles and Frescas necticut Capital turned actual surveillance videos of thieves breaking into the closed eatery into a huCity’s fast evolv- morous piece that is gaining fans on Youing Downtown Tube and bringing in new guests. The video North (“DoNo”) uses subtitles to chronicle the criminals’ n e i g h b o r h o o d . desperate search for a taco, includes shots of the restaurant’s food and ends with the The hotel will be line, “Please help us find these guys so we situated at the can get them the tacos they rightfully demeeting of Main serve.” - Source: fastcocreate.com and Trumbull on June 20-23rd 2016.

Streets. Diversified ResInternational Pizza taurant Holdings, the Expo, the largest Pizza largest franchisee for Show in the world will Buffalo Wild Wings and be held at the Las Vegas creator and operator of Convention Center Mar. Bagger Dave’s Burger, has 8-10th, 2016. Seafood closed eight underper- Expo North America is forming Bagger Dave’s being held at the Boston restaurants. Chef Mat- Convention and Exhibithew Carter, who helms tion Center in Boston, MA the kitchens at Zinc Bis- Mar.6-8th, 2016.

Red Robin Gourmet tro, the Mission and the Burgers, Inc. is introducHouse Brasserie, will be ing the Wedgie Burger, a opening an Italian reslow-carb, 450 calorie limtaurant in Scottsdale in ited-time offering. The fall 2016. Restaurants chain is partnering with serving cage-free eggs the DUDE Be Nice Projturned out to be one of ect which inspires young last year’s top trends, people to build a positive and it will also be a community by recognizpopular move this year. ing deserving people in Aldi, the nation’s low- fun, creative, and meanprice grocery leader, will ingful ways. Chili’s partlaunch its first stores in nered with Ziosk®to Southern California Mar. bring tabletop tablets to 2016, expecting to open all restaurants nationapproximately 25 stores wide. The new tabletop before July 20166. An- technology puts the connual Meat Conference venience and control of Feb. 21-23, 2016 is being on-demand ordering and held at the Gaylord Op- payment all at the guests’ ryland Resort & Conven- fingertips. Chili’s placed tion Center in Nashville, more than 70,000 tablets TN. FMI Connect will be on all restaurant tables held at McCormick Place across the country.

1/13/16 9:54 AM

Food Industry News® February 2016

A Danger-Free Workplace

Safety in the workplace starts with you.

Stay free of injuries and illness on the job with this plan: l Learn the risks. Every workplace has some potential dangers—falling, faulty equipment, poor security, and so forth. Be on the lookout for anything that might cause an accident. l Reduce your stress. When you’re stressed out or exhausted, you often don’t pay attention to your surroundings, which can lead to accidents. Learn to manage the pressure so you’re able to concentrate on everyone’s personal safety. l Take breaks. Overwork can lead to fatigue and mistakes. When you feel tired or distracted, step away from your work for a few minutes until you feel refreshed. Take vacations to give yourself the chance to recharge. l Watch your posture. Avoid stooping, twisting, or stretching your body the wrong

feb 2016 33-40.indd 33

Page 33

way. Learn how to safely lift and move heavy objects, and request help as needed so you don’t strain your back or muscles. l Use the right tools. Get a cart to move heavy loads, a stepladder (not a chair) to reach high objects, and other mechanical aids for anything you can’t handle safely on your own. l Wear safety equipment. Protect your body from injury with gear designed to prevent injuries: gloves, earplugs, safety goggles, hard hats, and the like. l Stay away from drugs and alcohol.

Drinking or getting high on the job is never safe, and even some otherwise helpful medications can dull your concentration and lead to accidents. l Talk to your boss. Point out hazards when you see them. If you’re concerned about a safety issue, go to your manager. Your employer has a legal obligation to provide a safe workplace.

Dollars and guns are no substitutes for brains and willpower. — Dwight D. Eisenhower

Don’t Let Your Lunch Ruin Your Whole Day Food poisoning can happen anywhere, even at work. If you routinely pack a lunch, be careful to avoid the dangers with these simple tips from the MedicineNet website: n Put your lunch in a refrigerator as soon as you get to work. Perishables can spoil if you let them sit out for a few hours. n Bring an ice pack to keep your lunch cool if your organization doesn’t have a refrigerator for food. n Don’t leave takeout food sitting around. Eat it as soon as you get back to your workplace, or put it in the refrigerator right away. n Check on shared foods. Ask your co-workers how long something has been sitting out, and be careful about eating anything that hasn’t been kept cool for two hours or more.

1/13/16 10:57 AM

Page 34

www.foodindustrynews.com

Food Industry News® February 2016

TRAVEL With Valerie Miller DESTINATION: TAMPA, FLORIDA

Built in America. And Proud of it.

CALL 877.901.APEX APEX AVAILABLE AT TOTALAPEX.COM

Chicagoland’s Leading Supplier for Beverage Dispensing and Ice Making Equipment, Parts & Accessories F o u n t a i n · I c e · F r o z e n · B e e r · J u i c e · Wa t e r · Te a / C o f f e e · R e f r i g e r a t i o n

Bob King Auctions #1 In The Food Service Industry For 27 Years!

Visit Our 25,000 Sq. Ft. Warehouse At:

150 Corporate Dr, UNIT B, Elgin, IL 60123 847-363-2268 - WWW.BOBKINGAUCTIONS.COM Check Our Website For Upcoming Auctions

!

S

D OL

Looking For New & Used Fixtures, Equipment or Smallwares? Our Liquidation Center is Open Monday - Friday - 8:00 am - 4:00 pm - 847-458-0500

Behavioral economics is a field which starts with human behavior and works backwards to uncover motivation. It focuses heavily on the study of “incentives,” a crucial topic for all consumers.

Use it to plot your next marketing strategy.

feb 2016 33-40.indd 34

Getting There: FUNJET VACATIONS Vacation Packages can include: air, hotel, transfers or car rental Direct flights to Tampa on Frontier Airlines out of Chicago O’Hare Funjet Vacations is the flagship brand of the Mark Travel Corporation headquartered in Milwaukee, Wisconsin.

Funjet specializes in providing travelers with vacation packages that meet their needs, delivered with unparalled customer care and exceptional value Tampa is located on the west coast of Florida near the Gulf of Mexico. Known for its museums, arts & cultural offerings and sports, it is the ideal vacation destination any time of year. In recent months Tampa Bay’s chefs and restaurants have earned praise from towering culinary figures such as Chef Emeril Legasse and a trophy case full of awards and mentions in national and international media.

Now Visit Tampa Bay. Hillsborough County’s private, non- profit tourism marketing company has given the local food scene a starring role in its newest video production: “Florida’s Most Culinary Treasures”.

Attractions include: Busch Gardens - The ultimate family adventure combining World-Class thrill rides, live entertainment and one of North America’s largest zoos.

Florida Aquarium – One of the top family friendly aquariums in the country Canoe Escape -explore the Hillsborough River through a 16,000 acre Wilderness Park and discover Natural Florida. See birds, turtles and alligators along the way Other activities include: golf, fishing and watersports Accommodations: Small motels, chain hotels including Holiday Inn, Marriott, Quality Inn and Resort Hotels Grand Hyatt Tampa Bay – 35 acres of unspoiled beauty Westin Tampa Harbour Island – a private waterfront resort in the heart of downtown Tampa Tampa is also the proud home to four cruise lines.

Board your ship in Tampa and add on a couple extra days before or after your cruise to enjoy this dynamic city.

For reservations and more info log on to funjetvacations.com or visittampabay.com

1/13/16 10:57 AM

Food Industry News® February 2016

Page 35

ILLINOIS BASSET CERTIFICATE

ARE YOU COMPLIANT? ONLY IF ALL OF YOUR ALCOHOL SERVERS AND BOUNCERS IN COOK COUNTY HAVE A BASSET CERTIFICATE ON FILE. EMPLOYEES HAVE 120 DAYS FROM DATE OF HIRE TO OBTAIN A CERTIFICATE.

ServSafe.com/BASSET

Get 32% off your online course.

Now only $20.40. Enter code BASSET.

ONLINE. STATE APPROVED. AVAILABLE 24/7. ©2015 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe and the ServSafe logo are registered trademarks of the NRAEF, used under license by National Restaurant Association Solutions, LLC.

Long Hours May Mean a Risk to Your Health If you pride yourself on working long hours, this information might make you rethink your priorities: Overtime may increase your risk of stroke.

A meta-analysis of 17 scientific studies tracking 530,000 people around the world, written up in the British medical journal The Lancet, found that people who work 41-48 hours a week have a 10 percent higher risk of stroke than those who put in 25-40 hours a week at their jobs (after controlling for other health factors like smoking, drinking, and exercise).

If you work 49-54 hours a week, your increased risk rises to 27 percent, and if you’re a workhorse who spends 55 or more hours per week on the job, you’re looking at higher risk of 33 percent.

Be smart. Take a look at your schedule to see if your high-pressure job is likely to literally kill you.

Bottled Water Market Expects Growth

You’ve done it for love.

Now you’re doing it for a living.

Ridgestone Bank is the #1 SBA lender in Illinois.

Our experience in lending to food and manufacturing businesses can help you use an SBA loan to: •Purchase equipment • Expand your facility • Aquire a business • Refinance Benefits of SBA loans are: Longer terms • Greater cash flow • Lower equity Turning love into success. At Ridgestone Bank.

To contact a lender, call: 847.805.9520 or visit us at: ridgestone.com

Alternative Craft Beers

The bottled water market is expected to continue expanding in 2016 as more consumers seek healthier beverage alternatives. PepsiCo will debut a line A new niche category of sparkling Aquafina waters and The Coca-Cola Co. will expand distribution of its new sparkling version in craft beer is expanding as brewers release more of Smartwater. – Adapted from Business Insider still ales. The fizz-free beers boast high alcohol Beverage Enhancers Get Popular content and big flavors, Consumer desire for convenience is expected to often intensified by bardrive growth in the liquid concentrate and beverage rel aging. – Adapted from Bloomberg enhancer category to $1 billion by 2020, said DreamPak executive Tarick Gamay. Coffee mixes will conFatigue kills fewer tribute to the category’s growth, and DreamPak is developing a line of liquid latte mixes, Gamay said. ideas than lethargy.

Non-Traditional Grocery Boost Alternate retailers like discounters Wal-Mart and Target, drugstores like CVS Health and Walgreen Co. and dollar store retailers such as Dollar General will perform strong in the grocery market this year, according to Supermarket News’ annual list of the top 75 North American retailers. Online retail is also weighing on grocery competition, with Amazon jumping from No. 62 to No. 53 on this year’s list. However, traditional food retailers including Kroger, Loblaw and Publix Super Markets are still holding strong in the grocery market, appearing on the list’s top 10. – Adapted from Supermarket News

– Adapted from BeverageDaily.com

feb 2016 33-40.indd 35

1/13/16 10:57 AM

Page 36

www.foodindustrynews.com

Food Industry News® February 2016

Spicing Up the Classics

Roasts and stews dominate menus in the winter months, and a few flavorful additions can keep these classics from seeming stale. Chef Alex Leonard of New York’s Lowlife adds interest to roasts by flavoring the gravy with seasonal fruit or sprinkling the finished dish with an exotic spice such as Persian black lime.

– Adapted from The Wall Street Journal

Healthier Kids Options with Kids LiveWell

NRA teamed with Healthy Dining back in 2011 to launch Kids LiveWell, a program that has worked with restaurants to ensure that parents have healthy dining-out options for their children, writes Rachel Salabes, Kids LiveWell media manager. “Today, about 150 restaurant brands ranging from Noodles & Company to Outback Steakhouse to Sonic, use the Kids LiveWell guidelines across 42,000 locations nationwide,” she writes.

– Adapted from QSRWeb.com

Delivery Options for FSRs

With three-quarters of millennials willing to place delivery orders with full-service restaurants, eateries are figuring out which of the growing delivery options is the best fit. Some opt to do it all in-house, others use services such as GrubHub and EatStreet to bring in the orders and still others outsource everything but the cooking. Delivery can boost revenue without taking up tables, operators say, but restaurants lose an opportunity for faceto-face interaction.

– Adapted from Restaurant-Hospitality.com

Most people do not listen with the intent to understand. Most people listen with the intent to reply.

— Stephen R. Covey

International

Australian Wine Launches Instagram Campaign

Bring your staff in on the act: Create magic with every transaction!

feb 2016 33-40.indd 36

Treasury Wine Estates is focusing on Instagram for marketing its Beringer brand to a US demographic for its first major advertising push in the region in five years. The company hopes to gain a share of the large US market, which consumed about $223.27 billion in wine last year, according to Euromonitor, and will roll the campaign out to Asia next year. – Adapted from The Wall Street Journal

1/13/16 10:57 AM

Food Industry News® February 2016

US Foods To Double The Size Of Its Seattle Distribution center US Foods announced plans to expand its distribution center in Fife, Washington. The expansion project kicked off in late January 2016 and will nearly double the size of its current facility, allowing the company to expand its customer base and better serve chefs, restaurateurs and foodservice operators throughout the Seattle area.

“As the vibrant culinary market in Seattle continues to grow, US Foods is positioning itself to continue to be a significant player in the area,” said Matt Reynolds, president, Mountain West Area, US Foods. “Once complete, our expanded facility will allow us to double our capacity for product storage making it easier for us to bring our innovative, on-trend products and tried and true favorites to more customers throughout Seattle and beyond.”

US Foods has operated out of its 123,000 square foot facility since 1998. The planned expansion will increase the size to more than 216,000 square feet. The majority of additional space will be used for increased product storage to offer customers an expanded product offering and more readily meet their needs.

Among the many improvements to the distribution center, will be a state-of-the-art kitchen and training center that can be used for product demonstrations and customer ideation and a technology center where US Foods customers can learn about the company’s industry-leading mobile apps and web-based business solutions.

The expansion project will also incorporate many energy and environmental improvements, such as a highly efficient cascade refrigeration system and energy saving high-output fluorescent and LED lighting. The company is making every effort to use locally sourced and recycled content furnishings and building materials. The project is expected to be complete in fall 2016.

The Seattle distribution center is home to more than 300 employees and serves thousands of customers throughout the Seattle market and surrounding area, including independent restaurants, healthcare and hospitality entities, government and educational institutions.

As one of America’s great food companies and leading distributors, US Foods is Keeping Kitchens Cooking™ and making life easier for customers, including independent and multi-unit restaurants, healthcare and hospitality entities, government and educational institutions.

With approximately $22 billion in annual revenue, the company offers more than 350,000 products, including high-quality, exclusive brands such as the innovative Chef’s Line®, a time-saving, chef-inspired line of scratchquality products, and Rykoff Sexton®, a premium line of specialty ingredients sourced from around the world.

The company proudly employs approximately 25,000 people in more than 60 locations nationwide. US Foods is headquartered in Rosemont, Ill., and jointly owned by affiliates of Clayton, Dubilier & Rice LLC and Kohlberg Kravis Roberts & Co. L.P.

feb 2016 33-40.indd 37

Page 37

BUY u SELL u TRADE

NEW & USED EQUIPMENT LEASE To own wiTh

EQUIPMENT SPEcIalS

$1.00 BUY oUT!

3 YEAR FinAnCing AvAiLABLE! oR 90 DAYS DEFERRED inTEREST!

PARTS- Fast Service

FUll SERVIcE DESIGN & laYOUT aSSISTaNcE aVaIlaBlE

Best Prices On All Brands!

ICE MAKERS AS LOW AS $95.00 PER MONTH

RamaR Supply Corp.

Visit Our Showroom 8223 S. Harlem Burbank, IL

(708) 233-0808 “Daily Delivery to Chicago and All Suburbs” www.ramarsupply.com 3 Year Financing With No Interest! Or 90 Days, No Payments, No Interest!!!

CALL ToDAY FoR oUR CURREnT SALE FLYER

NRA Cites Healthy Changes The restaurant industry will be focused on health-friendly changes this year, from NRA CEO Dawn Sweeney’s plan for walking meetings to California Pizza Kitchen’s spiced-up seasonal menus. A roster of top industry leaders have plans for making 2016 a healthier year.

– Adapted from RestaurantNutrition.com

Trending: Sparkling Beverages and Craft Sodas

Legal Representation For the Food Industry Litigation • Collections • Contract Review • Trademarks Corporations/Partnerships/LLCs • Lease Negotiations Confidentiality and Non-Compete Agreements • Insurance Coverage For a free consultation, call David Jenkins

(312) 726-0666

djenkins@thejenkinslawgroup.com

Craft sodas and other premium carbonated beverages are becoming featured drinks at restaurants and bars across the country. The Mexican sparkling water Topo Chico is a top seller at the Underbelly restaurant in Certified PubliC ACCountAnts Houston, and Graze gasn Accounting Services n SBA Loan Assistance tropub in Madison, Wis., n Financial Planning n Software Consulting n Tax Planning and Preparation uses syrups, preserves For a free consultation, call George Parhas today, and juices to create flawww.parhascpas.com vorful housemade sodas.

Serving The Food industry with Personal Service For 30 Years!

708-430-4545

– Adapted from FSR Magazine

1/13/16 10:57 AM

Page 38

www.foodindustrynews.com

After Your Shift…

Rejuvenate Your Body

Our Korean inspired Spa is open 24 hours, relieves stress and offers great relaxation. In addition to 9 unique sauna rooms, the spa also offers full body and foot massages, chair massages, body scrubs, facials and other treatments.

Visit King Spa today.

809 Civic Center Dr. Niles, IL 60714

847-972-2540 www.kingspa.com/chicago

Get Some Rest; Here’s Why

The link between our rate of aging and the amount of daily sleep we get is also well established, and dreams are now believed to function as a means of emotional and mood regulation. An insufficient amount has been linked to hypertension and Type 2 diabetes, but also depression, when levels of melatonin are not optimal.

Fluctuations in melatonin impact both the rate at which we age and also the degree to which we heal. We now know that melatonin contains another very valuable property that keeps the secretions of the pineal gland a constant topic of interest — protection from the brain against neurodegeneration, the deterioration of brain tissue that is typical in patients suffering with Alzheimer’s disease and other forms of dementia, which are thought to be the culmination of oxidative stress.

feb 2016 33-40.indd 38

Food Industry News® February 2016

What Stops Salespeople From Moving Forward?

By John Graham As most salespeople know, moving forward is tough, but changing our behavior can help knock down obstacles. Here are eight ideas to get the wheels moving in the right direction: 1. Get over easy. Next to free, easy has earned a permanent place in the operation of every business — when placing orders, answering inquiries, handling complaints, simplifying procedures, and cutting out what’s complicated.

But easy can also be an enemy.

Instead of taking time to cultivate and engage prospects, just grab the phone and make phone calls — that go nowhere.

That’s easy, too. So is ignoring details and deadlines. Ignoring promises is easy. Not getting back to people quickly is easy, too.

Taking it easy has its reward; it leads to a dead end.

2. Turn off the autopilot. Perhaps the biggest temptation in business is to get to the point where we know the routines.

We’re efficient, predictable, and we do our job. And without even knowing it, we paint a clear picture of ourselves for everyone to see — one that stops us from moving forward.

3. Develop doubt. Sales gurus say it takes a strong dose of self-confidence to succeed in sales. While self-assurance is necessary, it may also send a message to customers that a salesperson is arrogant.

What’s needed is a balance so we can clearly understand what’s going on with customers. Doubt does that by keeping us sharp, alert, and always on our toes.

How many times do we say, “I should really have picked up on that issue,” or “I wish I thought of that,” or “What could I have done to improve the proposal?” That takes digging down and asking questions.

It takes doubt.

4. Avoid self-inflation. In a word, overestimating our competence is both common and dangerous. It’s so easy to push aside or ignore anything that makes us uncomfortable about ourselves.

That’s why we are shocked when passed over for an expected promotion, upset when we thought we aced the interview, or find it hard to believe the participants gave us a low rating on yesterday’s presentation, the one we were sure went great. Although “enhancing” a resume may seem dishonest, many of those who do it believe they were telling the truth.

5. Stop winging it. Bluntly, when we didn’t take the time to prepare and are winging it. And it’s what they remember about us. Simply put, winging it is danger-

ous to one’s career health.

Instead of winging it, it’s much better to be a winner. Even if there’s only a few minutes to write a memo, an important email, or plan a presentation, it can be done.

There’s no need to get nervous and anxious and make a mess of it. To be prepared and never need to apologize, put this formula on your smartphone so it’s always nearby: • Main Idea: “Lowering prices will backfire on us” • Supporting Ideas: • “We can’t raise our prices later.”

• “Competitors will say we’re in trouble and use it against us.”

• “We will lose credibility with our customers.”

• Action Idea: “Rather than lower prices, we can: 1) Enhance our guarantees; 2) Provide an app that simplifies ordering; and 3) Post a video with customers describing how we have reduced costs and improved reliability.

Your message will be clear and you won’t stumble or ramble. Plus, you’ll get rave reviews.

6. Never say no. When opportunities come up or you see the possibility of taking on a project or responsibility, never say no. If you want to move ahead, put yourself on the line and say yes. Then, come up with a plan and figure out how to do it. You’re not alone; there’s always help.

7. Ditch the dated. No question about it, experience has value. It helps in spotting problems, seeing possibilities others miss, and avoids making “beginner’s mistakes.”

Even so, there’s another side to experience. We can give it too much weight. When we do, our skillsets and knowledge base fall behind. That’s when we convince ourselves that our experience makes up for it. It doesn’t. Change is so swift, it’s easy to become “dated.” To stay current takes a consistent effort.

8. Listen closely. Don’t just listen, listen for patterns. “In sales, there’s nothing as valuable as gathering and putting together pieces of intel, making the connections, and discovering the patterns.

While a positive mental attitude is always good, it takes something more to propel salespeople forward. It takes the right actions.

John Graham of GrahamComm is a marketing and sales strategist-consultant and business writer. He publishes a free monthly eBulletin, “No Nonsense Marketing & Sales Ideas.” Contact him at johnrgraham.co

1/13/16 10:57 AM

Food Industry News® February 2016

SONIC Expands in the West

Page 39

It’s All Happening Here.

SONIC Drive-In announced additional plans for expansion across California through two existing franchise agreements and the addition of two new franchise agreements for a total of 33 new Drive-Ins to the state of California over the next seven years. The new California Drive-Ins will be located in the regions of Los Angeles, Palm Springs, Central Valley and Northern California including Sacramento and the Bay Area.

– sonicdrivein.com

Johnny Rockets Offers Winter Menu Specials

Smoked cheeses, pork, bacon, and a taste of apple pie are the star ingredients on a new limited time menu at the global restaurant chain Johnny Rockets.

Participating locations will feature a new chicken sandwich, cheeseburger and loaded street tots, all with a combination of toppings.

The winter menu items are a Portobello Chicken Sandwich, Texas BBQ Pulled Pork Cheeseburger, and Smoky Cheddar Pulled Pork Loaded Street Tots.

Also available for a limited time is Johnny Rockets’ All-American Apple Crumble Shake.

“During the last year, we have provided a steady flow of unforgettable culinary experiences for our fans. We know the new sandwiches, loaded street tots and shake, inspired by the winter season, will again be instant fan favorites,” says Joel Bulger, chief marketing officer.

feb 2016 33-40.indd 39

• See, taste and touch everything foodservice • 300+ exhibits showcase what’s new • 7,500+ industry pros to rub elbows with • Business-changing seminars • Hot trends consumers expect in 2016 • Most importantly – a lot of fun!

It’s where YOU need to be.

Get Social with the Expo

March 7-9, 2016

Wisconsin Center in Milwaukee Just $30 to register online

www.everythingfoodservice.org The Midwest Foodservice Expo is exclusively for foodservice and hospitality professionals. No one under 16. food_industry_news_ad.indd 1

12/11/15 8:29 AM

erating lease, is 20 years sive of a 1.5 percent anwith up to five succes- nual escalator, will be sive five-year renewal around $15.4 million, of around $165 to $170 options. Annual straight- excluding amortization million. line rent expense, inclu- of deferred gains.

The properties will be leased under an absolute triple-net single master The number of wineries in Virginia has doubled lease agreement under since 2008, leading to a shortage in both vineyard which the lessee will con- acreage and grape supply. Paradise Springs Winery tinue to be responsible of Clifton, Va., opted against sourcing grapes from for all costs related to neighboring states and instead chose to launch a taxes, insurance, main- line of wines produced in California. – The Washington Post tenance, repairs, and reEven if you are on the right track, placements. The primary you will get run over if you just sit term of the lease, which there. — Will Rogers will be treated as an op-

Bob Evans Sells 145 Restaurants for $200 Million Bob Evans Farms, Inc. announced it signed a letter of intent to sell 145 restaurant properties to Mesirow Realty Sale-Leaseback, Inc., an affiliate of Mesirow Financial Holdings, Inc., for $200 million. The company expects the transaction to close during its fourth fiscal quarter ending April 29, 2016, and to yield net proceeds

Sourcing Wine Grapes

1/13/16 10:57 AM

Page 40

www.foodindustrynews.com

Food Industry News® February 2016

Firehouse Subs New Area Representative to Spark Continued Growth in Chicagoland

Kombucha Tea Increase KeVita kombucha’s expansion from an Ojai, Calif., kitchen to a facility producing 160,000 bottles a day reflects the drink’s fast-growing popularity. The market for the probiotic beverage could reach $656.7 mil-

lion in US sales by 2019, according to Euromonitor International. Beverage companies such as Reed’s have added kombucha products to their lineup, and American Brewing Co. sold off its beer operation to focus solely on its Bucha kombucha brand.

– The Los Angeles Times

Inspire : A Collection by the American Academy of Chefs

By Elizabeth Bergin; American Academy of Chefs.; American Culinary Federation This limited first edition is designed to be a collection of personal recipes, notes, philosophies and inspirational thoughts provided by selected American Academy of Chefs Fellows, ACF Culinary Youth Team USA, ACF National Student Team medalists, ACF Student Chefs of the Year and AAC Culinary Hall of Fame Celebrated Chefs. This is a book with a unique style intended to be motivational and educational for young talent as well as seasoned chefs. Photography shows many chefs at work and some of their creations, but the opportunity to see and sample their award-winning recipes is priceless.

All proceeds of the collection will support travel costs for ACF Culinary Youth Team USA to the 2016 Culinary Olympics.

C.M.M.A. MARCH “MEAT” MADNESS SATURDAY MARCH 19TH, 2016 TIME: 1:00 – 5:00 PM LOCATION: MIKE DITKA’S OAKBROOK TERRACE Two Mid America Plaza, Suite 100, Oakbrook Terrace, IL 60181

COST: $100.00 PER PERSON ALL INCLUDED FOOD AND DRINK (OPEN BAR 1:00 – 4:00 PM) NETWORKING AND STRENGTHENING RELATIONSHIPS IN THE C.M.M.A

COME AND WATCH THE NCAA TOURNAMENT WHILE EATING, DRINKING,NETWORKING AND HAVE FUN! COME AND MEET A NEW CLIENT OR BRING ONE WITH!!

RESERVATIONS: CONTACT TINA KNIGHT TO RESERVE YOUR SPOT EMAIL: motheroftwo5812@aol.com or Call 708-478-7270 WEBSITE: www.chicagomidwestmeatasso.com

EVENT IS BEING SPONSORED BY FOOD INDUSTRY NEWS

Tom Colicchio Takes On Food Politics Chef, restaurateur and “Top Chef” producer Tom Colicchio is on a mission to make food policy a top priority, through his nonprofit group Food Policy Action. The group wants government to shift farm subsidies to make fresh fruits and vegetables more affordable, and pushes for healthier school lunches.

– Adapted from The Wall Street Journal

feb 2016 33-40.indd 40

The award-winning fast casual restaurant chain Firehouse Subs is heating up Northern Illinois and Northwest Indiana with a development plan for more than 75 new restaurants, with the biggest growth opportunity in Chicago. Setting the region ablaze with new locations is area representative and restaurant industry veteran Sam Stanovich. A Chicago native with more than 20 years of hospitality experience, Stanovich is eager to bring the delicious flavors and philanthropic goodwill of Firehouse Subs to the region he loves.

Stanovich’s resume includes leadership positions at Marriott International and the National Restaurant Association (NRA), where he most recently served as Director of Product Partner Development & Industry Relations. His restaurant industry connectivity and numerous board memberships – including Fast Casual Industry Council, and American Culinary Federation Chicago Chefs of Cuisines – provides Stanovich strong industry knowledge to feed his future successes at Firehouse Subs.

“Born and raised in Chicago and surrounded by family and lifelong friends, I am deeply invested in the Chicago community and am thrilled to join the Firehouse Subs Family. I was drawn to the brand’s spirit of hospitality, delicious and high-quality food, and commitment to public safety through the Firehouse Subs Public Safety Foundation®,” says Sam Stanovich, “I saw a company with a great story and strong track record of success, whose founders and leadership share the same entrepreneurial spirit as me, and I feel right at home.”

As area representative to the emerging territory, Stanovich’s responsibilities include selling and providing marketing and operational support to franchisees, bringing an expected 1,100 new jobs to Chicagoland.

McCloud Services Presents Pest Invasion 2016 Tuesday April 26, 2016 Drury Lane Conference Center & Theater 100 Drury Lane | Oakbrook Terrace, Ill. 60181 Each year, McCloud Services hosts an educational update for food industry, pest management, and environmental health professionals.This seminar provides updates on timely topics related to pests and other contamination concerns for the food supply chain of custody. Presentations will include information on pests of public health importance as well as new FDA regulations, food borne illness and security.

Contact them for more information: W.B. McCloud & Company, Inc 1635 North Lancaster Road, South Elgin, Ill 60177 Toll Free: 800-332-7805 or main: 224-227.6500

1/13/16 10:57 AM

Food Industry News® February 2016

Page 41

ACCOUNTANTS

BASSET TRAINER CERTIFICATION

CIGARS

ELECTRICAL REPAIR & MAINTENANCE

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

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

Pacific Cigar Company ..................... Page 34 ....630-972-1189

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

Baker Tilly ........................................................... 312-729-8100 ACCOUNTING FIRMS Parhas & Associates ......................... Page 37 ... 708-430-4545 ADVERTISING Food Industry News ............................................ 847-699-3300 AIR FILTERS-SALES & SERVICE Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 ALARM SYSTEMS Keyth Security Technologies ............................... 847-433-0000 ARCHITECTS Dearborn Architects .......................... Page 20 ... 312-939-3838 Sarfatty Associates ..............................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA ........................ Page 31 ... 630-954-1244 Eastland Food Corporation ................................. 630-633-2470 ASSOCIATIONS Illinois Restaurant Association .......... Page 35 ... 312-787-4000 ATM MACHINES Meirtran ATM..................................... Page 20 ... 800-382-5737 ATTORNEYS The Jenkins Law Group .................... Page 37 ... 312-726-0666 Dregerlaw............................................................ 312-322-0955 Scharf Banks Marmor ......................................... 312-662-4897 Tabahi Law .......................................................... 847-260-8182 AUCTIONEERS Bob King Auctions ............................. Page 34 ... 847-458-0500 AWARDS Classic Design Awards ....................................... 847-470-0855 AWNINGS & CANOPYS Chesterfield Awnings ........................ Page 04 ... 312-666-0400 Universal Awnings & Signs ................................. 773-887-3935 BAKERS-WHOLESALE Gerhard’s European Desserts .......... Page 27 ... 847-234-0023 Gonnella Baking Co .......................... Page 30 ... 312-733-2020 IL Mulino di Valenzano Bakery .......... Page 20 ... 773-934-1625 Miller Baking ..................................... Page 23 ... 414-347-2300 Eli’s Cheesecakes............................................... 773-736-3417 JR Dessert Bakery .............................................. 773-465-6733 Milano Baking ................................................... 800-495-BUNS Simply Baked Gluten-Free .................................. 630-627-0860 BAKERY EQUIPMENT Leach Food Equipment Dist.............. Page 31 ... 815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago.......................... Page 29 ... 800-933-2500 Miller Baking ..................................... Page 23 ... 414-347-2300 BAKLAVA Libanais Sweets .................................................. 847-329-5060 BANKING Ridgestone Bank............................... Page 35 ... 847-805-9520 BANNERS Universal Awnings & Signs ................................. 773-887-3935 BANNERS & POSTERS Accurate Printing................................................. 708-824-0058 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .................... 847-705-6619

BATCH FREEZERS

Kool Technologies ............................. Page 16 ... 630-483-2256

BEEF

New S B L INC .................................. Page 25 ... 773-376-8280

BEER DISTRIBUTORS

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

BENEFITS-EMPLOYEE

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

BEVERAGES

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

BOOTHS

Chicago Booth .................................. Page 14 ... 773-378-8400 Waco Manufacturing ........................................... 312-733-0054

BOOTHS-UPHOLSTERERS

Chicago Booth .................................. Page 14 ... 773-378-8400

BREAD & ROLLS

Gonnella Baking Co .......................... Page 30 ... 312-733-2020 IL Mulino di Valenzano Bakery .......... Page 20 ... 773-934-1625

BREAKFAST SAUSAGE

Fontanini ........................................... Page 07 ... 708-485-4800

BREAKFAST-FOODS

Menza Foods .................................... Page 17 ... 630-230-0332

BURGLAR ALARM SYSTEMS

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

BUTTER-CLARIFIED

CLASSIFIED ADVERTISING Food Industry News ............................................ 847-699-3300 CLEANING PRODUCTS Reckitt Benckiser-Professional ........................... 800-560-6619 SuperClean ......................................................... 847-361-0289 CO-PACKERS T F Processors.................................................... 847-709-2600 COFFEE Big Shoulders Coffee ........................ Page 21 ... 312-810-3046 Farmer Brothers Coffee ...................................... 312-437-1818 COFFEE & TEAS Royal Cup Coffee.............................. Page 04 ... 630-254-3365

EMPLOYEE BENEFITS PROVIDERS Trinet ................................................................... 888-874-6388 EMPLOYEE SERVICE OUTSOURCING Trinet ................................................................... 888-874-6388 ENERGY BROKER (ELECTRIC & GAS) LessThanComEd.com ........................................ 847-846-9823 ENERGY MANAGEMENT SYSTEMS Zone Mechanical............................... Page 32 ... 708-388-1370 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS........................................ Page 22 ... 770-883-7441 ETHNIC FOODS

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

Kikkoman Sales USA ........................ Page 31 ... 630-954-1244

COFFEE HOUSE PRODUCTS

FAUCETS

True Brew Outfitters ............................................ 773-252-7000 COFFEE ROASTERS Tec Foods ......................................... Page 16 ... 773-638-5310 Passion House Coffee Roasters ......................... 312-733-3998 Tugboat Coffee ................................................... 630-390-6613 COFFEE-GOURMET & SPECIALTY True Brew Outfitters ............................................ 773-252-7000 COLD STORAGE Perishable Distribution Solutions ........................ 888-491-1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products .......................................... 800-767-5352

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

Danish Maid Butter Co ...................... Page 26 ... 773-731-8787

CONSTRUCTION-RESTAURANTS

Danish Maid Butter Co ...................... Page 26 ... 773-731-8787

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

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

CONSULTING & DESIGN

FIRE-EXTINGUISHERS

BUTTER-PREPORTIONED-WHIPPED CABLE TV-SALES & INSTALLATION

All Internet Now................................................... 312-335-9495 Prime Time Sports .............................................. 847-637-3500 CALAMARI Fisherman’s Pride ............................. Page 02 ....800-543-2110 CAMERA & VIDEO SYSTEMS Keyth Security Technologies ............................... 847-433-0000 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care.........................................847-827-1188 CASH & CARRY OUTLETS GFS Marketplace ................................................ 800-968-6361 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ......................... 847-675-6066 CATERING-VEHICLES DCI Central ....................................... Page 06 ... 800-468-7478 CHAIRS-COMMERCIAL Chicago Booth .................................. Page 14 ... 773-378-8400 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 CHEESE-WHOLESALE Wiscon Corporation ............................................ 708-450-0074 CHEESECAKES Eli’s Cheesecakes............................................... 773-736-3417 CHEMICALS Lee’s Chemical Solutions.................................... 844-550-5337

A D E Foodservice Equipment .............................630-628-0811 CORNED BEEF HASH Menza Foods .................................... Page 17 ... 630-230-0332 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 29 ... 800-933-2500 Quay Corp......................................... Page 24 ... 847-800-8567

FIRE-ALARM SYSTEMS

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.........................................847-827-1188 FLOORS-SALES & REPAIRS Customcrete LLC ................................................ 847-651-9699 FOOD DISTRIBUTORS Christ Panos Foods .......................... Page 36 ... 312-421-6100 Devanco Foods ................................. Page 04 ... 847-228-7070 Tec Foods Inc.................................... Page 16 ... 773-638-5310

DECOR & DESIGN

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

Zap Props ......................................... Page 28 ... 773-376-2278

Artisan Specialty Foods ...................................... 708-762-5238

DELIVERY-VEHICLES

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

DCI Central ....................................... Page 06 ... 800-468-7478

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

DESSERTS Algelato Chicago ............................... Page 13 ... 847-455-5355 Gerhard’s European Desserts .......... Page 27 ... 847-234-0023 Eli’s Cheesecakes............................................... 773-736-3417 DIRECT MAIL PROGRAMS Food Industry News ............................................ 847-699-3300 DIRECTV Prime Time Sports .............................................. 847-637-3500 DISHWASHER-LEASING & RENTAL Cintas Corporation .............................................. 630-543-3666 Lee’s Chemical Solutions.................................... 844-550-5337

Market Produce................................................... 312-666-3106 FOOD EQUIPMENT Bob King Auctions ............................. Page 34 ... 847-458-0500 Gold Medal Products .......................................... 800-767-5352 FOOD PHOTOGRAPHY Al MacDonald Partners LLC ............................... 630-283-0038 FOOD PRODUCTS Menza Foods .................................... Page 17 ... 630-230-0332 Tec Foods Inc.................................... Page 16 ... 773-638-5310 GFS Marketplace ................................................ 800-968-6361 Grecian Delight ................................................... 847-364-1010

BAR STOOLS

CHICKEN-PROGRAMS

DISTRIBUTOR SALES REPS

Chicago Booth .................................. Page 14 ... 773-378-8400

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

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

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

CHILI

DUCT CLEANING

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

Captain Ken’s Foods......................... Page 25 ....800-510-3811

Enviromatic Corp of America ............ Page 19 ... 847-729-8000

BAR SUPPLIES

CHORIZO

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

FOOD-DISTRIBUTION SOFTWARE

Ramar Supply Co.............................. Page 37 ... 708-233-0808

Quay Corp......................................... Page 24 ... 847-800-8567

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

TopshelfDS........................................ Page 22 ... 770-883-7441

feb 2016 41-48.indd 41

Riverside Foods .................................................. 800-836-8303 FOOD PRODUCTS-PREPARED Captain Ken’s Foods......................... Page 25 ....800-510-3811

1/12/16 1:18 PM

Page 42

www.foodindustrynews.com

Food Industry News® February 2016

FOOD-PRODUCTION SOFTWARE

GREEK FOOD PRODUCTS

INSURANCE-INDUSTRIAL & COMMERCIAL

TopshelfDS........................................ Page 22 ... 770-883-7441

Devanco Foods ................................. Page 04 ... 847-228-7070

Jos Cacciatore & Company .............. Page 09 ... 312-264-6055

FOODSERVICE EQUIPMENT

Olympia Food Industries ................... Page 32 ... 773-735-2250

INTERIOR DESIGNERS

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

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

Leach Food Equipment Dist.............. Page 31 ... 815-712-7707 March Quality Used & New Equip..... Page 13 ... 800-210-5895

GYROS

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

Devanco Foods ................................. Page 04 ... 847-228-7070

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

Olympia Food Industries ................... Page 32 ... 773-735-2250

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

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

FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc .................... Page 20 ... 888-908-5600 Mackay Heating & Mechanical.......... Page 26 ... 847-381-0448 Cobblestone Ovens ............................................ 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc ......................................................... 630-833-2828 Sarfatty Associates ..............................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc .................... Page 20 ... 888-908-5600 Cobblestone Ovens ............................................ 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co.............................. Page 37 ... 708-233-0808 GFS Marketplace ................................................ 800-968-6361 FREEZER & REF TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries.................. 847-350-9774 FREEZERS-ALL TYPES Custom Cooler & Freezer ..................Page 11 ... 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 13 ... 847-455-5355 Palazzolo’s Artisan Dairy ...................Page 11 . 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ............................. Page 16 ... 630-483-2256 Palazzolo’s Artisan Dairy ...................Page 11 . 800-4GE-LATO GIARDINERA Natali Brand ........................................................ 847-668-6590 GIARDINIERA Authentic Barnds............................... Page 08 ... 708-749-5430 E Formella & Sons .............................................. 630-873-3208 V Formusa Company .......................................... 847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical.......... Page 26 ... 847-381-0448 GOURMET-FOOD PRODUCTS Artisan Specialty Foods ...................................... 708-762-5238 Market Produce................................................... 312-666-3106 Viola Imports ....................................................... 847-690-0790 GRAB-AND-GO FOOD PRODUCT DISTRIBUTORS Norman Distribution, Inc ..................................... 847-228-2887 GRASSFED BEEF Tallgrass Beef Company ................... Page 12 ... 312-846-1361 GREASE REMOVAL SERVICE Kaluzny Bros Inc ................................................. 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental......................... Page 10 ... 888-551-1998 Kaluzny Bros Inc ................................................. 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ............ Page 19 ... 847-729-8000

H/R-HUMAN RESOURCE SERVICES

BenefitMall .......................................................... 630-320-1417 Trinet ................................................................... 888-874-6388

HAMBURGER PATTY MANUFACTURER

Devanco Foods ................................. Page 04 ... 847-228-7070

HAMBURGERS -FRESH & FROZEN

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

HEATING & AIR CONDITIONER SERVICE & REP

Mackay Heating & Mechanical.......... Page 26 ... 847-381-0448 Mechanical 24 ..................................................... 847-987-9738

INTERNET ACCESS All Internet Now................................................... 312-335-9495 INTERNET ADVERTISING

Sculpture Hospitality ........................................... 773-454-1300 ITALIAN BEEF Authentic Brands............................... Page 08 ... 708-749-5430 Devanco Foods ................................. Page 04 ... 847-228-7070 Fontanini ........................................... Page 07 ... 708-485-4800 Serrelli’s Foods ................................. Page 10 ..877-385-BEEF Bari Beef ............................................................. 847-305-0056 Red Hot Chicago................................................. 800-249-5226

Automated Cleaning (Foster & Son) .................. 708-233-9505

Natali Brand ........................................................ 847-668-6590

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

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 13 ... 847-455-5355 Chocolate Shoppe Ice Cream ........... Page 18 ... 608-221-8640

ITALIAN SAUSAGE Devanco Foods ................................. Page 04 ... 847-228-7070 Fontanini ........................................... Page 07 ... 708-425-4800 Anichini Brothers ................................................. 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co.............................. Page 37 ... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ........................ Page 31 ... 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest.................................................... 800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ............ Page 19 ... 847-729-8000

Fox Valley Farms .............................. Page 12 ... 630-231-3005

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

Homer’s Gourmet Ice Cream ............ Page 27 ... 847-251-0477

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

Instantwhip Chicago.......................... Page 29 ... 800-933-2500

KNIFE-SHARPENING SERVICE

Palazzolo’s Artisan Dairy ...................Page 11 . 800-4GE-LATO Nestle Ice Cream Company ................................ 800-531-2663 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ............................. Page 16 ... 630-483-2256 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 .................................................. 847-807-3385 Major Appliance Service ..................................... 708-447-4100 ICE MACHINES Apex Beverage Company ................. Page 34 ..877-901-APEX ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ...................... Page 21 ... 312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE

Cozzini Inc .......................................................... 888-846-7785 Maestranzi Brothers ............................................ 708-867-7323 LAMB-WHOLESALE Allen Brothers 1893 ............................................ 773-890-5100 LAW FIRMS Dregerlaw............................................................ 312-322-0955 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ........................................... 773-254-6100 Mickey’s Linen .....................................................773-545-7211 Party Linens by DeNormandie ............................ 773-731-9281 Valley Linen Supply............................................. 630-897-4474

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

LIQUOR LIABILITY/AUTO/UMBRELLA

ICE-SCULPTURE

Northern Illinois Insurance ................ Page 03 ... 815-226-9353

AAA Nadeau’s Ice Sculptures ............................. 708-366-3333

LIQUOR LICENSE ASSISTANCE

INSURANCE Jos Cacciatore & Company .............. Page 09 ... 312-259-8200 Northern Illinois Insurance ................ Page 03 ... 815-226-9353 Caro Insurance Services..................................... 708-745-5031 Clermont Specialty Managers ............................. 800-504-7012 Concklin Insurance Agency................................. 630-268-1600 ISU Northwest Insurance Services ..................... 888-366-3467 Society Insurance ............................................... 888-576-2438 The Horton Group ............................................... 312-917-8610 INSURANCE SERVICES

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

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

Northern Illinois Insurance ................ Page 03 ... 815-226-9353

MAYONNAISE

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

Clermont Specialty Managers ............................. 800-504-7012

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

feb 2016 41-48.indd 42

Greenridge Farms ............................. Page 29 ... 847-434-1803 Allen Brothers 1893 ............................................ 773-890-5100

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

HOOD SYSTEMS-FIRE

Devanco Foods ................................. Page 04 ... 847-228-7070

INVENTORY CONTROL

ITALIAN FOOD SPECIALTIES

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

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

Tallgrass Beef Company] .................. Page 12 ... 312-846-1361

Enviromatic Corp of America ............ Page 19 ... 847-729-8000

HOOD & EXHAUST-SYSTEMS

Berkel Midwest.................................................... 800-921-9151 MEAT-SMOKED

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

HOOD & EXHAUST-CLEANING

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

MEAT PROCESSING EQUIP SALES & SERVICE

Anichini Brothers ................................................. 312-644-8004 Kingdom Farms................................................... 312-226-4456 R Whittingham & Son Meats ............................... 708-371-1650 MEATBALLS Authentic Brands............................... Page 08 ... 708-749-5430 Bari Beef ............................................................. 847-305-0056 MEATS-NATURAL Greenridge Farms ............................. Page 29 ... 847-434-1803 MEDICAL SUPPLIES Affirmed Medical Service .................................... 847-322-9185

MENUS-CUSTOM PRINTED

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

MILK

Instantwhip Chicago.......................... Page 29 ... 800-933-2500

MYSTERY SHOPPING/HOSPITALITY SECURITY

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

NACHO-EQUIPMENT & SUPPLIES

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

NAME-PLATES & TAGS

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

OIL FILTRATION DEVICES

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

OIL-FRYING

Chef Mac Culinary Cooking Oils ....... Page 23 ... 708-945-9150

OILS & FATS-COOKING

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

OILS & SHORTENING

Chef Mac Culinary Cooking Oils ....... Page 23 ... 708-945-9150 Columbus Vegetable Oils.................. Page 05 ... 773-265-6500

OILS & VINEGAR

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

OILS-COOKING/BULK

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

OLIVE OILS

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

ORGANIC FOODS

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

OVEN REPAIR & MAINTENANCE

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

OVENS-SALES & SERVICE

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

PACKAGING

Sunshine Supply Company............... Page 12 ... 773-927-2828

PAINTING & HANDYMAN SERVICES

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

PANCAKE-BATTER & MIX

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

PAPER-PRODUCTS

Ramar Supply Co.............................. Page 37 ... 708-233-0808

PARTY-FAVORS & SUPPLIES

Ramar Supply Co.............................. Page 37 ... 708-233-0808

PASTA-FRESH AND FROZEN

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

1/12/16 1:18 PM

Food Industry News® February 2016 PASTA-GLUTEN FREE

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

PASTRIES-WHOLESALE

Gerhard’s European Desserts .......... Page 27 ... 847-234-0023

PATTY MACHINES/FOOD FORMERS

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

PAYROLL SERVICE

Payville Usa The Hero’s of Payroll.... Page 06 ... 630-366-2600 BenefitMall .......................................................... 630-320-1417 Trinet ................................................................... 888-874-6388

PEST CONTROL/PEST ELIMINATION

Mc Cloud Services ............................ Page 26 ... 800-332-7805

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

PHONE & VOIP SERVICES

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

PHONE SYSTEMS

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

PHOTOGRAPHY-FOOD

Al MacDonald Partners LLC ............................... 630-283-0038

PICKLES & RELISH

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

PIZZA OVEN RENTAL

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

PIZZA SUPPLY DISTRIBUTORS

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

PLAQUES

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

PLUMBING SUPPLIES

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

POINT OF SALE SUPPLIES

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

POINT OF SALE SYSTEMS

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

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

POLISH SAUSAGE

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

POPCORN-EQUIPMENT & SUPPLIES

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

POULTRY

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

POULTRY-FRESH

New S B L INC .................................. Page 25 ... 773-376-8280

REFRIGERATION UNITS-MOBILE Kingtec Midwest ................................ Page 13 ... 708-597-2200

REFRIGERATION-EQUIP/COMMERCIAL

Custom Cooler & Freezer ..................Page 11 ... 630-879-3131

REFRIGERATION SERVICE

Zone Mechanical............................... Page 32 ... 708-388-1370

REFRIGERATION SYSTEMS-INDUSTRIAL

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

T F Processors.................................................... 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 14 ... 773-378-8400

REFRIGERATED TRAILER RENTAL/LEASING

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

King & Prince Seafood ........................................ 800-841-0205 SEATING Clear Chair Store ................................................ 773-253-4883 Waco Manufacturing ........................................... 312-733-0054

SECURITY CAMERA SYSTEMS

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

SECURITY SYSTEMS

RESTAURANT EQUIPMENT

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

RESTAURANT EQUIPMENT & SUPPLIES

Custom Cooler & Freezer ..................Page 11 ... 630-879-3131 Olympic Store Fixtures...................... Page 08 ... 773-585-3755 Ramar Supply Co.............................. Page 37 ... 708-233-0808 Berkel Midwest.................................................... 800-921-9151 Zepole Restaurant Supply .................................. 630-783-1239

RESTAURANT EQUIPMENT REPAIR SERVICE

CSI - Coker Service Inc .................... Page 20 ... 888-908-5600 Lee’s Foodservice Parts & Repair .... Page 24 ....800-728-1102 Mackay Heating & Mechanical.......... Page 26 ... 847-381-0448 Accu-Tech ........................................................... 847-658-8440 Berkel Midwest.................................................... 800-921-9151 Cobblestone Ovens ............................................ 847-635-0172 Major Appliance Service ..................................... 708-447-4100

RESTAURANT EQUIPMENT-NEW & USED

Bob King Auctions ............................. Page 34 ... 847-458-0500 March Quality Used & New Equip..... Page 13 ... 800-210-5895

RESTAURANT REAL ESTATE SALES

John Moauro/Realty Executives ..........................708-361-1150 Kudan Group Inc ................................................. 312-575-0480 Nick Dibrizzi/Coldwell Banker ............................. 708-562-9328 Pontarelli & Company ......................................... 847-778-3571

RESTAURANT-DESIGNERS

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

RESTAURANTS

La Scarola Restaurant ........................................ 312-243-1740 Pita Inn Restaurants ............................................847-677-0211

SAFETY PRODUCTS-INDUSTRIAL

Big Shoulders Coffee ........................ Page 21 ... 312-810-3046

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

SEAFOOD PRODUCTS

Zone Mechanical............................... Page 32 ... 708-388-1370

REFRIGERATION SYSTEMS-SUPERMARKET

PRINTING-CUSTOM ITEMS

PRIVATE LABEL FOOD MANUFACTURERS

TOMATO PRODUCTS

Fisherman’s Pride ............................. Page 02 ....800-543-2110

SEATING REPAIRS

PRESSURE WASHING

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

SEAFOOD

Zone Mechanical............................... Page 32 ... 708-388-1370

RESTROOM-SANITIZING & DEODORIZING

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

Page 43

Reckitt Benckiser-Professional ........................... 800-560-6619 Mennon Rubber & Safety Products .. Page 04 ... 847-678-8250 SALAD-DRESSINGS & OILS Columbus Vegetable Oils.................. Page 05 ... 773-265-6500 Tec Foods Inc.................................... Page 16 ... 773-638-5310 SANITATION TRAINING Illinois Restaurant Association .......... Page 35 ... 312-787-4000 Food Industry Training ........................................ 630-690-3818 SATELLITE TV SYSTEMS Prime Time Sports .............................................. 847-637-3500 SAUSAGE Vienna Beef ...................................... Page 14 ... 773-278-7800 Anichini Brothers ................................................. 312-644-8004 Crawford Sausage .............................................. 773-277-3095 Red Hot Chicago................................................. 800-249-5226

Express Seating ................................ Page 03 ... 630-985-7797

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

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

SEWER(MAINT)-RODDING & JETTING

Tierra Environmental......................... Page 10 ... 888-551-1998

SHIPPING SERVICES

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

SHORTENING

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

SIGNAGE-INDOOR & OUTDOOR

American Graphics ........................... Page 22 ... 888-774-6270

SILVERWARE & DINNERWARE

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

SLICERS-SALES & SERVICE

Berkel Midwest.................................................... 800-921-9151 Maestranzi Brothers ............................................ 708-867-7323

SNACK FOODS

Norman Distribution, Inc ..................................... 847-228-2887

SOAPS & DETERGENTS

Pastorelli Foods ...............................................800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ............................................ 847-699-3300 TRUCK DEALERS Fox Ford & Lincoln ............................ Page 10 ... 773-687-7807 TRUCK GRAPHICS American Graphics ........................... Page 22 ... 888-774-6270 TRUCK-REFRIGERATED DCI Central ....................................... Page 06 ... 800-468-7478 TRUCK-SALES & SERVICE DCI Central ....................................... Page 06 ... 800-468-7478 Mercedes Benz of Chicago ................................. 312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center ........................... Page 19 ... 708-352-5551 M & K Truck Centers (Hino) .............. Page 27 ... 708-793-5251 M & K Truck Centers (Isuzu) ............. Page 25 ... 708-793-5251 TV SALES, SERVICE & INSTALLATION Prime Time Sports .............................................. 847-637-3500 UNIFORMS-ALL TYPES Valley Linen Supply............................................. 630-897-4474 Zee’s Apparel ...................................................... 773-699-1300 UPHOLSTERY CLEANING Sexton Complete Care.........................................847-827-1188 VEAL Allen Brothers 1893 ............................................ 773-890-5100

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

VENTILATING-SYTEMS CLEANING

Stick Out Social................................. Page 40 ... 312-655-9999

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

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

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

Kool Technologies ............................. Page 16 ... 630-483-2256

VERTICAL BROILERS

SOCIAL MEDIA SERVICES

SOFTWARE-FOODSERVICE

Culinary Software Services ............... Page 21 ... 800-447-1466

SOFTWARE-MEAT/SEAFOOD PRODUCTION

TopshelfDS........................................ Page 22 ... 770-883-7441

SOFTWARE-WHOLESALE DISTRIBUTION

TopshelfDS........................................ Page 22 ... 770-883-7441

SOUPS

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

SPA

King Spa & Sauna............................. Page 38 ... 847-972-2540

SPICE BLENDS

Enviromatic Corp of America ............ Page 19 ... 847-729-8000

XL Manufacturing ................................................ 773-271-8900 VIDEO SURVEILLANCE SYSTEMS Keyth Security Technologies ............................... 847-433-0000 VODKA Torta Bianca ........................................................ 312-233-2760 WALK IN COOLER, MOBILE, RENTAL/LEASING Black Star Kitchens & Commissaries.................. 847-350-9774 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical.......... Page 26 ... 847-381-0448 Mechanical 24 ..................................................... 847-987-9738

Famar Flavors ................................... Page 12 ... 708-926-2951

WALK-IN COOLERS AND FREEZERS

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

WAREWASHING PROGRAMS

STEAM CLEANING

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

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

WEBSITE DESIGN

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

WELDING & FABRICATING

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

WHIPPED CREAM

STEAKS-PORTION CONTROLLED

SUPERMARKET & DELI EQUIPMENT

SUPERMARKET- EQUIPMENT/ NEW & USED T-SHIRTS-CUSTOM PRINTED

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

TABLES-ALL TYPES

Chicago Booth .................................. Page 14 ... 773-378-8400 Waco Manufacturing ........................................... 312-733-0054

Custom Cooler & Freezer ..................Page 11 ... 630-879-3131

Americaneagle.com .......................... Page 33 ... 847-699-0300 KOP Ind. Welding & Fabrication ....... Page 04 ... 630-930-9516 Instantwhip Chicago.......................... Page 29 ... 800-933-2500 WILD GAME Allen Brothers 1893 ............................................ 773-890-5100 WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care.........................................847-827-1188

REFRIGERATION EQUIP SERVICE & REPAIR

SAUSAGE PRODUCTS

Lee’s Foodservice Parts & Repair .... Page 24 ....800-728-1102

SBA LOANS

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

SCALES

TOFU PRODUCTS-ALL TYPES

YOGURT & SOFT SERVE EQUIPMENT

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

Phoenix Tofu ..................................... Page 18 ... 773-784-2503

Kool Technologies ............................. Page 16 ... 630-483-2256

CSI - Coker Service Inc .................... Page 20 ... 888-908-5600

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

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

feb 2016 41-48.indd 43

Greenridge Farms ............................. Page 29 ... 847-434-1803 Ridgestone Bank............................... Page 35 ... 847-805-9520

TAMALES

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

WORKERS COMP INSURANCE

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

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

TEA-GREEN

Northern Illinois Insurance ................ Page 03 ... 815-226-9353

1/12/16 1:18 PM

Food Industry News® February 2016

Page 44

CLASSIFIEDS

To place your classified ad, call: 847-699-3300 Chicago’s Premier Hospitality Real Estate Brokers For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. twitter.com/RestaurantRE Kudan Group

NEW LISTINGS Andersonville - 5226 N. Clark St.

312.575.0480 www.kudangroup.com

Retail space for lease in highly desirable area close to Foster Ave. Surrounded by boutiques, retail shops, restaurants and nightlife. Strong Vehicle and Pedestrian traffic counts.

Size: 815 SF Rental Rate: $29.50/SF (Net) Lease Term: Negotiable Agent: Jarrett

Elmhurst - Confidential Code#682

Restaurant/bar property with a large enclosed beer garden available in downtown Elmhurst.

Includes a full kitchen in the basement and a sidewalk cafe. Lot Dimensions 125x42.

Size: 4,894 SF (Building) 5,211 SF (Land) Price: $2,250,000 (R.E. + Business) Agent: Jarrett

Forest Park - 7652 Madison St.

Two-story eatery with real estate for sale. Includes a community room for events and two fireplaces. A large patio and parking sit on three lots totaling 18,750 SF. Size: 8,750 SF (Bldg.) Rental Rate: TBD Price: $1,075,000 (R.E. + Business) Agent: Jerrod

Lakeview - 2834 N. Southport Ave. - Mirador Restaurant

Fully furnished restaurant/bar in a corner location with a large wrap-around sidewalk patio.

Features floor to ceiling bay windows, French Door entryway and a full basement.

Size: 1,200 SF (1st Floor) 1,800 SF (Basement) Price: $149,500 (Business) Agent: Scott

Wicker Park - 1270 Milwaukee Ave. - Esso Lounge Lounge/bar with Tavern & PPA licenses. Located in a high density area, just steps from the Paulina & Milwaukee intersection. Occupancy of 99. All FF&E included in sale.

Size: 1,650 SF Rental Rate: $5,900/Mo. (Gross) Price: $175,000 (Business) Agent: Brian

RE PR DU IC CE E D!

FEATURED LISTINGS Elk Grove Village - 66 E. Devon Ave. - Formerly Salt Creek Pizza & Pub Newly remodeled and fully equipped restaurant/bar on bustling Devon Ave. for sale.

Turn-key condition with newer kitchen equipment and the potential to add gaming.

Size: 4,390 SF (Bldg.) 27,854 SF (Lot) Price: $415,000 (Real Estate) Agent: Adam

Gold Coast - Confidential Code#674 Nightclub/Lounge/Bar with kitchen located in the heart of Gold Coast and the Rush Street entertainment corridor. Business holds Tavern, Late Hour, Tobacco and PPA licenses.

Size: 3,200 SF Price: $250,000 (Business) Agent: Jarrett

Hammond, IN - 5260-62 Hohman Ave. - Formerly Aquavor Nightclub Newly built-out nightclub & lounge with real estate. Turn-key opportunity with state-of-the-art entertainment, audio and visual lighting system. Owner will provide financing.

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

Re Pr duc ic ed e!

River Grove - 2300 River Rd. - Totu Cafe

Great mixed-use property located on three full lots. Includes fully-equipped restaurant/bar with two patios and an attached office/apartment. Gaming machines and a steady clientele.

Size: 3,950 SF (Bldg.) 13,739 SF (Lot) Price: $650,000 Parking: 40 Spaces Agent: Adam

River West - 833 W. Chicago Ave. - Thalia Spice

NO SAW F LE OR !

Outstanding multi-level restaurant with additional outdoor seasonal seating available.

Includes private dining area perfect for larger events.

Size: 2,600 SF Current Base Rent: $5,000 Price: $149,000 (Business) Agent: Jarrett

West Town - 1952 W. Chicago Ave. Two-level restaurant/bar structure for sale in the heart of West Town, surrounded by restaurants and national retailers. Landlord will contribute to structural-capital improvements.

Size: 6,000 SF (Two Floors) Price: $799,000 (Real Estate) Parking: 3 Spaces Agent: Jarrett

Woodridge - 6315 Main St. - The Six-Thirty Bar & Restaurant

Upscale restaurant, bar & entertainment venue available in the busy Main St. at Seven Bridges Shopping Center. Turn-key condition with fully-equipped kitchen.

Size: 6,511 SF Rental Rate: $15/SF (NNN) Price: $150,000 (Business) Agent: Adam Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661

MEMBER: CRBA

feb 2016 41-48.indd 44

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

Vince Ferraro ASSET SALE

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 Mixed-use REAL ESTATE available!

CASUAL AMERICANA

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

JUST LISTED

Cozy café seating 40 with plenty of parking.

Popular spot featuring authentic Italian comfort food. Fully fixtured kitchen...catering a specialty. BYOB—but liquor license available. Great lease with renewal options. Owners retiring near West suburb. BIZ, FF&E @ $79K

TAVERN

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

SITE

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

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

Liquor license available. Fantastic location at Oakton & River!

New Price! REAL ESTATE @ $575K

KITCHEN AND PUB

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

COUNTRY RESTAURANT! NEW PRICE!

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 @ $585K.

FAMILY RESTAURANT

Established 40 years! Seats 88. Newly remodeled.

Pristine condition. Located at stoplight corner with parking in affluent area of NW Chicago. Great lease with renewal options for a long term. Current owners are “absentee” due to other business.

This is a potential “GOLDMINE” for a hands-on operator.

NEW PRICE! BIZ, FF&E @ $125K

FAST FOOD

Stoplight corner in near West suburb. Established 15 years.

Seats 90. Parks 15. Patio. Solid lease.

BIZ, FF&E @ $150K

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571 MEMBER: CRBA

1/12/16 1:18 PM

Food Industry News® February 2016

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Only From

Email—nick.dibrizzi@cbexchange.com

Nick Di Brizzi 888-317-7721

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.

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

DOWNERS GROVE/CORNER OF MAPLE & BELMONT Free standing commercial building 3,400 SF; 2 stories, newly remodeled Corner lot 105’x93’; parks 24 Great restaurant location Selling Real Estate $499,500

CHICAGO WEST LOOP

DUPAGE COUNTY

Restaurant & Bar, Casual Dining-Banquets Free standing, turn-key steak & seafood restaurant. Very well established restaurant. A great development opportunity For Sale or For Lease.

Turn-Key Restaurant Bar 4,000 SF plus lower level with clean incidental liquor license. Rent $7,000 per month Selling business fixtures & equipment Call for more info.

WESTERN SUBURBS

117 W. St. Charles Road, Villa Park, Il. Turn-key closed restaurant drive-in.1,663 +/- SF fast food restaurant building seats 64. Lot size: 80’x125’ or 10,000 SF, parks 20 cars. Completely remodeled in 2010.Traffic count 26,400 per day. Real Estate taxes: $9,479; Zoning: C2. For Sale: $359,000; owner financing available with 40% down. For Lease: $16 per SF or $2,200 per month NNN

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 $200,000 Bank Owned.

WESTERN SUBURBS-HOT! DOWNTOWN WESTMONT Turn-Key 1,600 SF state of the art fully equipped pizzeria ristorante Seats 50; serves beer & wine with brick oven pizza. Open only evenings; potential for longer hours and delivery service. Selling Business Fixtures & Equipment. Call for more info.

NORTHWEST SUBURBS ELMWOOD PARK

Sports Bar-Pub-Club 1,200 SF turn-key; seats 60 +/- plus 40 outdoor patio. Established for 10 years Selling business fixtures and equipment Rent negotiable 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

NW SUBURBS - BUFFALO GROVE

Attention restaurant owners-great business opportunity. Exciting new international restaurant court at Plaza Verde Shopping Court. SWC of Dundee Road & N. Arlington Heights Road in Buffalo Grove.

Across from Buffalo Grove High School; 2,100 students. Traffic counts-Dundee Road 39,600 and N. Arlington Heights Road 21,800. The new potential restaurant space available from 1,000 SF to 4,500 SF. Great co-tenancy: Walgreen’s, O’Reilly Auto Parts, Starbuck’s, Noodles & Company, etc. Bring your own concept.

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.

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.

NORTHWEST SUBURBS-LAKE COUNTY

Turn-key state of the art free standing Class A restaurant-bar-lounge-banquets. 16,000 SF bldg., seats 473 plus outdoor patios on 4 acres of land; parks 220. For Lease for only $15,000 a month/$11.25 per SF Triple Net NNN; Lease Real Estate taxes are $2.50 per SF

ad Mrbank B's.ai 1owned 1/11/2016foreclosures; 12:13:49 PM FIN ad Trolley Barn.ai 1/11/2016 1-888-317-7721.

12:01:22 PM WeFIN have commercial and residential. For more Confidential Listings, Call1 Today!

Se Habla Español.

FORMER MR. B’S

THE TROLLEY BARN

23956 S. Rt. 53, Elwood, IL

24216 W. Lockport St., Plainfield

For Sale Free-Standing Building

C

2-story multi-purpose building with 4,572 sf footprint. Former restaurant and bar, with 1st floor configured with bar, full-service kitchen and dining, and 2nd floor utilized as owner living quarters and private bar area. Ample paved parking, plus ample acreage for additional buildings and/or expansion. Well positioned close to Intermodal and Chicagoland Speedway.

3.5 acre site. $430,000

M

Y

CM

MY

CY

CMY

For More Information Contact:

K

For Lease C

M

Y

CM

MY

CY

CMY

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:

K

Keith Conroy 815-347-2756

Keith Conroy 815-347-2756

HONIG-BELL

HONIG-BELL

spec35@aol.com

feb 2016 41-48.indd 45

spec35@aol.com

www.cbchonigbell.com

www.cbchonigbell.com

MEMBER: CRBA

MEMBER: CRBA

1/12/16 1:18 PM

Page 46

www.foodindustrynews.com

---- SALE/LEASE ----

Formerly Jonathan’s.

667 W. Roosevelt Rd., Lombard, IL 2 blocks east of 355 and Roosevelt Rd. Corner location. 6,900 sq. ft.

Fully equipped restaurant/patio Drive-thru allowed. $14 per sq. ft. NNN A must see! Owner financing available.

Contact 630-670-0956

Food Industry News® February 2016

WALK-IN COMBO 208-230V-1PH

KEG COOLER

208-230V-1PH COOLER

208-230-3PH FREEZER

8’6”

8’6”

HEIGHT

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 Free Standing - Business Only (With Property $350,000) PENDING BREAKFAST-LUNCH Free Standing - Business Only (With Property $795,000) $350,000 DEVELOPMENT SITE 37,500 sq. ft. - Busy Main Street - (25,000 sq. ft. $450K) PENDING FAST FOOD Over 30 Years Fast Food Business with 50 Seats $60,000 FAST FOOD Newer Fixtures and Equipment - Small but Great! $69,000 FAST FOOD Free Standing - Same Owners 35 Years with Property $255K $75,000 FAST FOOD Attractive Fast Food Business - 60 Seats - Able Parking $95,000 FAST FOOD Business Only - Successful and Profitable Fast Food with Drive Thru. $110,000 FAST FOOD 6 Days, EZ to Run, Fantastic Location, 50 Seats $145,000 FAST FOOD Greek Yogurt, Raw Juices, Smoothies, Coffee & Tea! $175,000 FAST FOOD Free Standing - Same Owners 35 Years Business only $75K $255,000 FAST FOOD & PIZZA With Property - Free Standing - Business Only? Let’s Talk $275,000 LEASE OFFICE-STORE 1,800 sq. ft. For Rent in Franklin Park - Low Rent $1 LEASE-OFFICE SPACE Lease office space within an office; Free Utilities Heat A/C Electric $1 PIZZA-HIGHLY PROFITABLE Established for Decades - Well Known - Best in North Shore $495,000 RESTAURANT Excellent Restaurant Since 1969 - Fantastic Possibilities $165,000 RESTAURANT With 6 Apartments! - Same Owner 40 Years - (Business $170,000) $645,000 RESTAURANT ITALIAN Business Only - Authentic Italian - Outside Patio - Private Rooms $275,000 RESTAURANT ITALIAN With Property - Bar - Profitable - Well Known - Video Poker $995,000 RETAIL STORE(S) 2 Retail Stores Fully Occupied - A Good Investment Deal! $119,000 RETAIL STORE(S) A Fine Retail Store; 2,600 sq. ft. All Mechanical in Great Shape. $169,000 SPORTS BAR With Property - Plus Rental - Owner Retiring After 29 Years $329,000 SPORTS BAR & PIZZA Restaurant - Bar - Pizza on 3.5 Acres Property - Reputable $2,250,000 SPORTS BAR & RESTAURANT With Property - Well Known Place; a Popular Destination $695,000 SPORTS BAR & RESTAURANT With Property - 1.3 Acres - 18,000 Sq. Ft. Strip Mall PENDING SPORTS BAR + 5 Stores Outstanding Sports Bar and Grill with 5 Stores - A Truly Great Deal! $2,875,000

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

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

MEMBER: CRBA

— — FOR SALE — —

SPORTS BAR AND CAFÉ (Chicago, IL)

Owner retiring – Popular sports bar with adjoining café. Includes all fixtures and equipment. Includes PPA Entertainment License. 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.

Located on Irving Park Road, Northwest Side of Chicago.

PRICE REDUCED to $349,000 or best offer.

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

feb 2016 41-48.indd 46

8’10” DEPTH

12’1”

13’4”

6’9”

USED LESS THAN TWO YEARS EX. COND. DISASSEMBELD! INSIDE OR OUTSIDE COMPRESSORS PAY $9,995.00 ONLY – NOT $28,995.00

150 CORPORATE Dr. Unit B, Elgin, IL 847-363-2268

Sports Bar & Grill in Carol Stream

Good location - Everything stays. Pool tables, darts, video gaming. Ready for new owner - health issues.

REDUCED! $65,000

630-267-6694

FOR LEASE

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

WANTED

WORKING PARTNER/BUYER/INVESTOR Rest w/ carry out Chicago’s Own Mobile Pizza Company, Inc. is exploring Hickory Hills, 1350 sq. ft. options for expanding or selling our business.

Newly equipped. Great Both our fleet ovens and our business grew last year prep area. Seating for 9. by 300%. We are now building our own ovens and are Parking for 30. Turn key. looking to become Chicago’s premier wood fired pizza We are starting our 3rd year this Spring and Near Roberts & 87th St. caterer! can be franchising by July with the right partner Must Lease. Call for more or partners. Don’t miss out! info. 630-201-8337 Call Mike at 708-305-0236 for details

1/12/16 1:18 PM

Food Industry News® November 2015

Page 47

BUSINESS OPPORTUNITIES

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

COMING SOON

• Approx. 4,000 sq. ft. Pizza Pub. Newly remodeled. Possible seller financing. Call for details.

JUST LISTED

• Sports bar, free standing bldg, 7,000 sq. ft. plus, located on 2 acres.

Great volume. Well-established.

Business only.

Asking mid 3Ks. Property available.

FAMILY BREAKFAST HOUSE

• This establishment has been serving its communities for 45 years.

Free standing 4,700 sq ft with 175 seats. Parking for 80. Great viability and easy access. Has living quarters for Mix Use Status, low property taxes. Property & Business asking $549K. Call for details.

PIZZERIA

• Western burbs. Just listed—Iconic pizzeria. Sit down & carry-out. Stoplight location. Heavy traffic. Parking for 80 cars. Est. over 25 yrs. Seats 75. Asking $199K. Call for details.

NEW LISTINGS

High Volume Pizza Franchise – SW Subs • 2015 Sales $1.5MM • Rent $9,200 * 4,400 SQFT Free Standing • Seats 130 + Full Bar • Asking $395k – Owner financing

PANCAKE HOUSE

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.

SPORTS BARS & PUBS

• 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.

LISTINGS

Halsted Street Deli Franchise (Suburbs) • 2015 Net Sales $395k+ • 5 days 7am-3pm • No Rent * No Utilities

Quick Serve – OGILVIE TRAIN STATION FOOD COURT • 2015 Net Sales $350k+ • Salads and Sandwich’s • Rent $4,600/mth • Asking $199k • Must have Rest background and good net worth

Mexican Quick Casual – Logan’s Square • Monthly Sales $9k • Rent $1650 • Asking $35k

Hot Dog, Beef Gyros – Far NW Sub • Rent $2,532 • Sales $18k per month • Asking $39k

High Volume Beef, Dogs Gyros – Far W Subs • 2015 Sales $600k • Rent $5,300/mth • Seats 65 • Asking $325K Owner Financing Independent Pizzeria since 1975 – Far North Sub • Sales 300k • Rent $3,500 • Asking $75k Owner Financing Hot Dog and Beef Since 1996– NW Subs • 2015 Sales $480k • Rent $3,500 • Asking $299k

• Chicago location. 3,000 sq. ft.

Seats 120. Long term, favorable lease Limited hours.

Possible owner financing.

Asking $99,000 OBO.

Rosati’s Pizzeria – Far SW Subs (1 hour from Schaumburg) • Opened 2014 • Weekly net sales average $11-13k • Rent $1,800 Gross • Asking $219K + Transfer Fee

Hot Dog, Beef Gyros Since 1991– NW Subs • Daily Ave $675 • Open 5.5 Days till 4:30pm • Asking $53k Subway – Chicago • Weekly sales $8,464 • Rent $4,309 • Asking $249k

Browns Chicken and Pasta – South Suburbs • Est. since 1994 • 2015 sales $389k • Rent $4,199 • Asking $99k Cake and Cup Cake Shop – Rockford • 2015 Sales $104k • Rent $930 • Asking $70k Hot Dog Beef – Far N Subs • Rent $4,200 • Monthly Sales with catering $45k • Asking $150k – Owner Financing

Jamba Juice – Madison WI • U of W Campus • Sales $480k • Asking $179k Gyros & Burgers w/ Drive Thru – N. Aurora • Rent $3,791 • Sales $950/day • Price: $50k Hot Dog & Beef– NW Subs • Est 30 Years (Same owner) • Ave $14k per week • Price $275k Rest & Bar with Gaming – Prop available – Far NW Sub • Monthly Sales $28k • Business $110k – Owner financing • Property $299k Full Service Rest – NW Subs • Next to the largest industrial park in Lake County • 2650 SQFT • Asking $110k

High Volume Bar and Grill - South Suburbs High Volume BBQ Rest w/ Drive Thru - Far SW Subs Full Service Rest with Prop Cold Stone Creamery - Multiple Red Mango – NW Subs Rosati’s NW Subs Red Mango – Far NW Sub Subway – Chicago Subway – Oasis Red Brick Pizza – CA RECENTLY SOLD • Rosati’s Lemont • Sports Bar – Palos Heights • Neighborhood Bar and Grill • Subway – Forest Park • Cold Stone – OK Restaurants Sold in 2015 - 62

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

feb 2016 41-48.indd 47

EVANSTON Bar and Grill: 6,000 square feet. Long lease. Gross almost $3 million.

A rare winner! Turnkey. Asking $750K

Independent Pizzeria – Far SW Subs • Gross Sales $550k • Rent $2,800 • Asking $179,900

UNDER CONTRACT

PRICE REDUCED

RESTAURANT EXCHANGE

For Sale - Family Restaurant OWNER FORCED TO SELL DUE TO HEALTH Profitable & Year Over Year Sales Increases Turn Key Make Money Day 1 Video Gaming Could Be Added Easily Breakfast Lunch and Dinner Could Close Dinner If Desired Seats 160 4300 sq ft. Big basement.

Free Standing Building W/Good Parking Many Recent Upgrades (Mechanical and Aesthetic) Chef and Manager Will Stay Good Lease W/Opportunity To Purchase Land If Desired Northeastern Kane County Good SBA Candidate

$350,000

Call 630-484-4149 For More Info

RIVER NORTH: Fully equipped restaurant.

6,900 square feet. 7 year lease with two 5-year options. Gorgeous spot in the city’s best neighborhood!

LA GRANGE: Italian restaurant.

4,900 square feet. 12-year lease.

Beautiful spot—must see.

Call Doug at 312.804.1900

Tired of the COLD? We Have Restaurants For Sale in SUNNY SW Florida!

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

CLASSIFIEDS

For pricing information, frequency discounts and to place your classified ad, call: 847-699-3300

1/12/16 1:18 PM

feb 2016 41-48.indd 48

1/12/16 1:18 PM