February 2018 fin web edition

FOOD INDUSTRY NEWS

36 CELEBRATING

FEBRUARY 2018

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FEBRUARY 2018

BIG PLAYERS COMING TO ROSEMONT

CLASSIFIEDS .........................36-38 DINING WITH MS. X ...................... 4 DIRECTORY ...........................33-35 NATIONAL NEWS .......................... 8 NUGGETS ..................................16 PEOPLE SELLING THE INDUSTRY.......41 TRAVEL: BIG SKY, MONTANA ...........46

Levy Serves Rosemont Minor League Park The Levy subsidiary, Professional Sports Catering, has joined up with the new Rosemont minor league baseball team that will debut in the spring of 2018. Chicago-area venues Levy partners will now include Wrigley Field, the United Center and Guaranteed Rate Field. Levy acquired Professional Sports Catering, said to be the only fullservice food and beverage company that focuses exclusively on minor league and spring training baseball.

Starting in May, the $60-million, 6,300-seat stadium will open to both local customers and millions of passengers who transit through nearby O’Hare International Airport every year.

feb 2018 1-8.indd 1

The Village of Rosemont is expanding its entertainment offerings with the announcement of a new professional baseball stadium, home to a new minor league baseball team, and the Rosebud operated Carmine’s as well as Texas-based Truluck’s Seafood Steak and Crab House.

Rosemont also plans to open a new mixed-use complex, “The Pearl District,” in 2018. Located at the intersection of Balmoral Avenue and Pearl Street, the development will be home to several businesses including Rosemont’s first-ever boutique hotel, “The Rose,” and Dave & Buster’s. Both the stadium and The Pearl District will be located at the intersection of Balmoral Avenue and Pearl Street, west of I-294.

The Pearl District Developed by Chicago-based Braden Real Estate, The Pearl District will fea-

ture two restaurants with an additional 10,000 square feet of space to accommodate a two-story or 20,000 square-foot tenant in addition to Dave & Buster’s and The Rose hotel. The Pearl District’s plaza, located adjacent to its restaurants, will host seasonal programming throughout the year.

Established in 1982 and headquartered in Dallas, Texas, Dave & Buster’s operates more than 85 large-venue, high-volume restaurant/entertainment complexes throughout North America and Canada.

Each Dave & Buster’s offers an impressive selection of high-quality food and beverage items, combined with the latest games and attractions. The 40,000 square-foot Rosemont location will be the brand’s fifth location in the market and employ more than 140 people.

Continued on page 2

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foodindustrynews.com

Food Industry News® February 2018

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Continued from page 1 The Pearl will also be home to Rosemont’s first boutique hotel, The Rose. The five-story, 165-room development is developed by Janko Group and scheduled to open in spring 2018. The hotel will offer guests a wide variety of amenities including approximately 5,000 square feet of high-performance meeting space, a sophisticated and artistically-focused lobby and bar, state of the art fitness center, complimentary airport shuttle and more.

The Stadium

Spearheaded by lead architect AECOM and design architect Snow Kreilich Architects, Rosemont’s 6,300-seat baseball stadium, complete with six skyboxes, will be home to a new Chicago area minor league baseball team. The venue will also be utilized during the offseason for various entertainment events including concerts. The stadium’s club level will lend itself to private events year-round, with space accommodating up to 200 guests. A 1,200-space public parking deck, located adjacent to the stadium.

“The new baseball stadium will bring a whole new level of family entertainment offerings to Rosemont’s visitors,” said Rosemont Mayor Brad Stephens. “Our partners on this project are the best in their field and will bring an unparalleled level of expertise to the project.”

The stadium is a partnership between Rosemont and the baseball team’s co-owners Shawn Hunter and Steven Gluckstern, co-owners of Rosemont Entertainment Group.

feb 2018 1-8.indd 2

Cold Stone Creamery® (www.

ColdStoneCreamery.com) is celebrating all there is to love with the Fudge Truffle Love Promotion, featuring the return of its popular Fudge Truffle Ice Cream, in stores through February 27, just in time for Valentine’s Day.

Countryside based E. Formella & Sons, Inc. has become one of the leaders in copacking tomato sauces, soups, salad dressings, giardinera and other items for foodservice and retail. Pictured above is their high speed “hot pack” packaging line which can pack runs of retail sized products.

The firm as a complete in house quality assurance department to insure the integrity and shelf life of every product produced. You can see the E. Formella ad on page 25 of this issue.

Give your people an opportunity to troubleshoot a situation; the more they feel their input is valued, the more they’ll be ready for real emergencies.

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Food Industry News® February 2018

Page 3

7-11 Tests Delivery 7-Eleven Inc. is testing delivery and instore pickup via a smartphone app in Irving, Texas as part of what it calls a “significant digital transformation.” Their app 7-ElevenNOW can be used at 10 locations in Dallas.

It plans to roll out the program at different locations across the U.S. next year. Customers can choose to have their order delivered by a courier service or to pick up the order at a participating location and pay for the order with the app.

“Remember” with a Pencil: Keep a cheat sheet on employee events, important dates and family acheivements when checking work stations.

FOOD INDUSTRY NEWS 1440 Renaissance Drive, Park Ridge, IL 60068

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 Davy Kusta Independent Advertising Consultant (708) 439-1155 James Contis 1927-2013 Food Industry News Issue 2, February 2018 (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 © 2018 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America

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Fireplace Safety Tips

Whether your restaurant or establishment has a fireplace or you have one in your home, you’ll want to make sure it’s is not a fire hazard.

Here are a few tips from the Hearth, Patio & Barbecue Association: ● Make sure to clear the area around the fireplace and chimney. Debris too close to your fireplace could cause a fire in your home. ● Always use a fireplace screen. ● Don’t load a fireplace with too many logs. ● Don’t try to burn your Christmas tree or other refuse in your fireplace. ● Always keep a fire extinguisher on hand and

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Food Industry News® February 2018

DINING WITH

MS. X February, 2018

BLUE TOP DRIVE 8801 Indianapolis Blvd HIGHLAND, IN 219-838-1233. Old fashioned

drive- in with car hops. It’s a 50’s themed restaurant loaded with memorabilia. They have a big parking lot where they host cruise nights. You can see a lot of classic cars being showcased there. Weather permitting, you can sit outside or eat in your car. Right now I advise eating inside. They are famous for their gyros and burgers. Try both, the Blue Top double burger with the works is amazing and the gyros plate works for me too. They also have shakes, malts, ice cream and old fashioned phosphates.

CHICK N’ RUN 126 W. Boughton Rd. BOLLINGBROOK, IL 630771-1070. This is a very small place with a couple of stools in

the dining area. Walk in or order from the drive thru. Chicken is the specialty of the house. I tried some of their spicy fried chicken; the chicken was fresh, the seasoning and crust was delicious and it was cooked perfectly. Try their biscuits or fried okra; they have some seafood choices too.

CHICKEN–N-SPICE 251 N. Chicago St. JOLIET, IL 815-7271100. This place touts itself as “Home of the Breast Chunk,” and

let me tell you, those breast chunks are juicy and delicious. You can order as little as three and as much as 100. They have chicken on the bone, which is tasty as well. Sides include Creamy Pepper jack Macaroni-N-Cheese bites, cole slaw, spicy rice, onion rings and JoJoe’s (potato wedges).They also serve Italian beef, sausage, polish, fish sandwiches, desserts and breakfast daily. You can’t leave hungry.

FLIPT 3000 S. River Rd. DES PLAINES, IL 847-795-0777. They are located in the Rivers Casino. Take a pit stop from gambling and get something to eat. There’s seating and plenty of people watching.

The Flipt burger was my choice served on a potato bun with a jumbo onion ring on top. They also serve salads, sandwiches and nachos.

Open late; Sunday through Thursday they are open until 3:00 am and Friday and Saturday until 4:30 am.

Zero Waste Restaurants

Many restaurants are innovating in a push to reach a goal of zero food waste, an aspiration that starts with proper planning, consultants say. Eateries should track food waste just like they monitor costs for food or labor, then devise ways to reduce waste and train employees to follow through, says John Turenne, president of Sustainable Food Systems.

– Adapted from SmartBrief Food & Beverage

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The Rise of Gourmet Coffee

Gourmet coffee now represents 59% of US consumers’ daily coffee consumption, according to a new report by the National Coffee Association. While consumers age 65 and older enjoy the majority of their coffee in the home, those younger than age 35 prefer to drink it while on the go, the report said. – Adapted from Forbes

Give your customers a reason to spend in your operation.

LE PAIN QUOTIDIEN 1000 W. Armitage Ave. CHICAGO, IL 60614. You can pick up some goodies to go or you can be seated

and dine in. I stopped in for some of their bread and treats. They have fresh loaves of bread behind the counter along with fresh baked goods. On the day I stopped in they had a supersize chocolate chip cookie which I bought and some cranberry pistachio shortbread cookies. Yum! They serve tea and coffee and have some specialty items on the tables across from the counter.

NYC BAGEL DELI 1001 W. North Ave. CHICAGO, IL 312-9239999. They open very early. If I had to rate someone on their

customer service skills on a scale of 1-10, I would give them a 12 at this location. What a beautiful way to start your morning with someone taking your order that is pleasant and very helpful. I ordered a couple of their bagels, which were still warm and a couple kinds of their cream cheese. I really enjoyed the strawberry and jalapeno flavors. They have fresh salads and sandwiches too.

TARGET 6150 W. Touhy Ave. NILES, IL 847-588-2800. They did

an amazing job remodeling this store. Now they have two entrances, so if you want groceries or liquor you can go through the second entrance. They do an outstanding job merchandising their products.

Even if you don’t need anything, you will end up buying something in here regardless. They are on point and very trendy. Their selection of groceries is pretty good too and the prices are not bad. They make seasonal displays for the holidays which are always great.

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Food Industry News® February 2018

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Tough Truths ■ They cannot be taken seriously if they cannot read.

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■ Your heirs will squander your every sweat-earned accomplishment.

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Trending: Craft Hard Cider

As the recent Rock the Core cider festival in Washington, D.C., showed, craft hard cider is on the rise, with the number of cideries rising from 400 to 800 nationwide in just four years, according to tracking firm The Cyder Market. “There’s a whole expansive world, just as expansive as beer, just as expansive as wine,” said Greg Johnson, a cider maker with Anxo.

– Adapted from National Public Radio

A group of private-equity funds led by Apollo Global Management will acquire Qdoba from Jack in the Box for around $305 million in cash, the companies said. Jack in the Box bought Qdoba in 2003 and expanded the Mexican fast-casual concept from 85 units in 15 states to upwards of 700 locations nationwide. – Adapted from Reuters

Challenging the West Coast IPA New England IPAs, which feature hazy colors and a juicy sweetness, should continue to be a dominant emerging trend in craft beer, challenging the ultra-hoppy West Coast style of IPA. “Craft drinkers continue to want more hops, but now without the bitterness of traditional IPAs,” said Ryan Crisp, head brewer at AleSmith Brewing Company in San Diego. – Adapted from Punch

Flavorful Braised Lamb Shank Although lamb shanks are muscled and full of cartilage, braising them for hours pays off in a rich and succulent dish, writes Melissa Clark.

The process liquefies the marrow, contributing to flavor, and an acidic braising liquid can help offset the richness of the meat. – Adapted from The New York Times

feb 2018 1-8.indd 8

Food Industry News® February 2018

National News Taco Bell has launched national sales of Nacho Fries after testing the limited-time item in California and West Virginia last year. The seasoned fries with nacho cheese sauce will sell for $1, part of the chain’s plan to add 20 new $1 items to the menu in 2018. - CNBC Dieffenbach’s Potato Chips Inc. announced at the Pennsylvania Farm Show, the “It’s Good to be Ugly” campaign aimed at Reducing Waste and Fighting Hunger. The 13th Annual Winter Beer Festival will be held at Fifth Third Ball, Comstock, Michigan Feb. 23-24, 2018 with more than 125 breweries and brewpubs. Downtown Kenosha, Wisconsin Restaurant Week will be held Feb. 17-25.2018.

Downtown Kenosha Restaurants will be offering special prix menu. Great Lakes Ice Cream & Fast Food Association Trade Show & Convention will be held Feb. 1-3 at the Lansing Convention Center - 333 E. Michigan Ave in Lansing, Michigan. It’s A Risotto Celebration menu, available now thru March 25th, 2018 at Brio Tuscan Grille at participating locations across the county. This limitedtime selection includes four chef-inspired entrees in addition; the menu includes three original cocktails created to complement Brio’s new risotto dishes.

Headquartered in Womesldorf, PA, Dieffenbach’s Potato Chips Inc. announced the “It’s Good to be Ugly” campaign aimed at Reducing Waste and Fighting Hun-

The City of Memphis has officially filed a construction permit for a ground up transformation of the Memphis Cook Convention Center that will kick-off in Q1 2018, and wrap up construction in Q4 2019.

Memphis Mayor Jim Strickland announced plans for the project, pending City Council approval, to coincide with the city’s bicentennial year as part of the Bicentennial Gateway.

ger. Dieffenbach’s introduced its newest brand, Uglies in 2017. Unlike any potato chop snack available, Uglies are made with potatoes that have slight cosmetic imperfections and may otherwise be discared. Spapfish, a Modern Seafood Franchise, serving bold, crave-worthy, dishes in a fast causel setting announces its expansion into the state of Florida. The first location will open in Orlando in mid-2018, with plans for ten more restaurants throughout the state within the next five years. Slim Chickens an Arkansas -based restaurant chain that specializes in chicken tenders opens its First Mall location in the Orland Square Mall food court in Orland Park, IL. The franchises is owned by Orland resident Farris Ballouta.

The National Restaurant Association and the Massachusetts Restaurant Association announces its most exciting lineup of keynote speakers yet for the New England Food Show, Feb. 25-27, 2018.

Jon Taffer of Spike TV’s “Bar Rescue,” celebrity chef Robert Irvine and TripAdvisor CEO and President Stephen Kaufer will share their considerable business experience with attendees.

1/12/18 1:22 PM

Food Industry News® February 2018

TOP 10 CONCEPT TRENDS FOR 2018 The National Restaurant Association surveyed 700 American Culinary Federation members in October – November 2017, asking them to rate 161 items as a “hot trend,” “yesterday’s news,” or “perennial favorite” on menus in 2018.

1. Hyper-local (e.g. restaurant gardens, onsite beer brewing, house-made items 2. Chef-driven fast casual concepts 3. Natural ingredients/ clean menus 4. Food waste reduction 5. Veggie-centric/vegetable-forward cuisine (e.g. fresh produce is star of the dish) 6. Environmental sustainability 7. Locally sourced meat and seafood 8. Locally sourced produce 9. Simplicity/back to basics 10. Farm/estate-branded items “Local, vegetable-forward, and ethnic-inspired menu items will reign supreme in the upcoming year. Guests are implementing these trends in their own lifestyles and want to see them reflected on restaurant menus. In response, chefs are creating more items inhouse and turning to global flavors,” said Hudson Riehle, Senior Vice President of Research at the National Restaurant Association.

“Chefs strive to strike the right balance between offering consumers what they want to eat now and guiding them toward new and exciting culinary frontiers,” said ACF National President Stafford T. DeCambra, CEC, CCE, CCA, AAC.

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TOP 20 FOOD TRENDS FOR 2018 1. New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut) 2. House-made condiments 3. Street food-inspired dishes (e.g. tempura, kabobs, dumplings, pupusas) 4. Ethnic-inspired breakfast items (e.g. chorizo scrambled eggs, coconut milk pancakes) 5. Sustainable seafood 6. Healthful kids’ meals 7. Vegetable carb substitutes (e.g. cauliflower rice, zucchini spaghetti) 8. Uncommon herbs (e.g. chervil, lovage, lemon balm, papalo) 9. Authentic ethnic cuisine 10.Ethnic spices (e.g. harissa, curry, peri peri, ras el hanout, shichimi) 11. Peruvian cuisine 12. House-made/artisan pickles 13. Heritage-breed meats 14. Thai-rolled ice cream 15. African flavors 16. Ethnic-inspired kids’ dishes (e.g. tacos, teriyaki, sushi) 17. Donuts with non-traditional filling (e.g. liqueur, Earl Grey cream) 18. Gourmet items in kids’ meals 19. Ethnic condiments (e.g. sriracha, sambal, chimichurri, gochujang, zhug) 20. Ancient grains (e.g. kamut, spelt, amaranth, lupin) – National Restaurant Association

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Food Industry News® February 2018

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Conflict in the workplace doesn’t have to turn into full-scale war. You can mediate disputes with employees—and between colleagues—successfully with these tactics: l Listen to their story. Much of the time, an employee simply wants to be heard. Sit back, keep quiet, and let the person speak. Employees will be more willing to listen to other points of view once they’ve had a chance to express their feelings. You have to get problems out in the open before you can resolve them. l Identify the real problem. Often the stated reason for a disagreement masks a hidden problem. You might be upset when an employee misses a deadline, but the root cause of your anger may be a perceived lack of respect for you and your position. Ask

yourself and the other person (or people), “What’s really getting in the way of a solution here?” Find the real obstacle and you’ll be in a much better position to remove it. l Focus on the big picture. Disputes can be messy, with problems overlapping each other. Don’t get too involved in the details—was the report a day late or just a few hours?— but keep an eye on the overall impact of the problem. Once the main issues are on the table, trivial disagreements tend to disappear. l Don’t push too fast. Even when the solution is obvious, don’t suggest it too quickly. People need time to process their feelings about the situation. An employee may want the other person to understand how he or she feels; solving the problem in five minutes won’t create a real sense of resolution. If possible, take some time to discuss options and think things over before offering advice or imposing a solution.

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Food Industry News® February 2018

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OUR PROGRAMS INCLUDE: “THE RIGHT SERVICE - THE RIGHT PRICE - EVERY TIME - ON TIME” ■ Maintenance and Service ■ Parts, Cleaning, Sanitizing ■ Our Exclusive, All-Inclusive Ice Machine Lease Program with 24 Step Inspection to Protect You, Your Customers and Your Business ■ Dozens of Ice Machine Models For Every Need

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No human being on Earth ever is or ever was. To live is to risk your life, your heart, everything. — Rick Yancey

feb 2018 9-16.indd 12

Competitive value menus and consumer demand for experiences are among the trends expected to heat up in the quickserve segment next year. Indulgent dishes made with healthy and local ingredients will arise as a compromise for diners who want to feel better about treating themselves, says New England Consulting Group CEO Gary Stibel. – Adapted from QSR online

Leadership Skills

The core aptitudes of effective leadership center on three skills needed for critical thinking, the key to executive work, according to Justin Menkes, a researcher who specializes in assessing talent for executive search firm Spencer Stuart.

These skills are: 1. Distinguishing main goals 2. Anticipating probable outcomes 3. Recognizing people’s underlying motivations.

These cognitive skills add up to how well a leader thinks. Menkes says star executives consistently outperformed their peers on these skills, which are necessary for making decisions. Although most executives are highly skilled in one or two of these areas, he adds, top leaders shine in all three.

– Adapted from the Executive Leadership Newsletter; execleadership.com

General Server Guidelines

● When taking an order, always look the customer directly in the eyes, and stand erect.

Never lean or write on the table. Never crouch down on your knees. ● Never handle a glass by the rim with your hand over the drinking surface. ● Never handle silverware with your hand over the eating surface. ● When handling plates or food, never let your hand touch the eating surface or the food. ● Help your guests as much as possible. Be aware of the city’s favored bars and dance places, know what movies are showing nearby. ● Know your schedule. ● Know what time to be here for each shift. ● Know what the daily specials are and what they cost. ● Know the history of the restaurant. ● Know the managers. ● Avoid any long conversations at any particular table. This will only upset your other customers. ● Clear your mind of everything except work when you walk in the door. When you’re at the table make sure you’re mind is at the table too. Guests can tell when their server is not totally mentally present with them at the table and it has a negative impact on the guests’ experience and the server’s tip.

– Source: Server Training Manual at www.RestaurantOwner.com.

For more information visit www.RestaurantOwner.com.

1/12/18 1:34 PM

Food Industry News® February 2018

When You’ve Reached Your limit

Walk away. No message is as powerful as a silent exit, and there’s no argument if there’s no combatants.

Turn the tables. Sometimes a good solution to an impass is to hand the decision to your opposition. As a boss, there’s no better way to teach open-minded management than to put an underling in your shoes for a day.

Cut to the quick. Pay the tab; sign off on your end and let it drop. Some fights are not worth the effort or stress.

Ask why the problem happened to the people responsible and hand it back to them.

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Desire for British TV Fuels Interest Salty Foods humans’ weakin UK Food ness for salty foods Food lovers who watch imports such as “Dr. Who,” “DoWNToN Abbey” and hbo’s “GAMe oF ThroNeS” are just as enthralled with the show’s menu as they are with the plot. Since the british show’s American debut, blogs, cookbooks and Pinterest boards have been dedicated to the early 20th-century english fare such as puddings, roast chickens and crepes. “because they love the show, it makes them more interested in the history of the food that was on the show,” said Pamela Foster, founder of the Downton Abbey Cooks blog. “It’s sort of a teaching point to connect people to history.”

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is universal, according to scientists at the Monell Center research institute in Philadelphia, but whether that love affair is caused by cultural influences or an innate characteristic of humans is unclear.

“All across the planet, with a few exceptions, most people consume more or less the same amount of sodium,” said researcher Paul breslin. – Adapted from National Public Radio

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Say Goodbye to Chicago’s Rock-N-Roll McDonald’s McDonald’s franchisee Nick Karavites hasclosed his rock-n-roll themed restaurant and tourist attraction in Chicago for remodeling. The revamped eatery will replace music memorabilia with self-order kiosks, solar panels and other modern touches as part of the chain’s plan to update 14,000 US units over the next few years. – Adapted from The Chicago Tribune

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Food Industry News® February 2018

Cut Hot Food Energy Costs in C-Stores

High energy bills are a problem faced by convenience store chains across the country, with 24-hour operations requiring constant lighting, heating, cooling and refrigeration. In the United States, a typical convenience store uses an average of 52.5 kilowatt-hours (kWh) of electricity per square foot each year. Compared to other commercial spaces, this is 3 times the average, with 24-hour locations utilizing up to 7 times the energy.

Although most of this focus has centered on refrigeration and lighting, one potential area for significant energy savings is too often overlooked: roller grills, heated merchandisers and soup warmers that make up the “hot food” section now in most stores. This type of equipment utilizes vast amounts of electricity to generate the heat for cooking or to reach the ideal holding temperatures to keep food warm. However, inefficient or aging equipment often draws unnecessary electricity, warms food unevenly and even increases food waste.

“Convenience stores often run their roller grills and heated merchandisers all day and night, so the more energy efficient the heating the lower

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Caesar Salad doesn’t refer to the Roman conqueror, but to the man who created it: a Tijuana restaurateur named Caesar Cardini. He devised the salad in 1924 during the Fourth of July weekend at Caesar’s Place.

He served it as finger food, arranging the garlic-scented lettuce leaves on platters. Later, he shredded the leaves into bite-sized pieces.

feb 2018 9-16.indd 14

the operating cost and higher the profit,” says Gerard Mahoney, Senior Manager of Branded Products at Nathan’s Famous, Inc., franchisor of the iconic hot dog brand known worldwide.

“The less heated air that escapes from the ends of the rollers, the less often the heating elements have to turn on, and the lower the required wattage,” says Mahoney. “That’s one of the reasons we turned to the energy efficient, sealed roller design of Creative Serving.” Creative Serving, a Union, NJ-based manufacturer of retail countertop food service equipment, utilizes heating elements with significantly lower wattage requirements than the industry norm. For more info, visit creativeserving.com.

1/12/18 1:35 PM

Food Industry News® February 2018

Overcome the Power of Negative Thinking

Being creative calls for positive thinking, but optimism isn’t always easy. Negative thoughts can creep into your mind when you least expect them. The trick isn’t to fight them, but to manage them so they don’t paralyze you. Here’s what to do: n Identify the triggers. When you have a negative thought, stop and ask yourself what’s bringing it on. You may be tired or stressed out, or you may be affected by someone else’s perspective. If you can locate the cause, the thought itself won’t have as much power over you. n Focus on the now.

Worrying about the past or the future isn’t productive. When you start chastising yourself for prior mistakes or seeing disaster around every corner, stop and take a breath. Ask yourself what you can do at that moment to succeed. Giving yourself something to do will distract you from destructive thoughts. n Replace the negative. If you find yourself plagued by a recurrent worry, train yourself to think of something else.

Memorize a short poem, phrase, or meditation that you can repeat to yourself when you have negative thoughts. Your conscious mind can concentrate on only one thought at a time, and driving the negativity away will free you up to move forward again.

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Foxtail Pool offers a nightlife inspired lounge space and an expansive outdoor pool deck for guests to connect with exhibitors, attendees, sponsors and speakers while enjoying live entertainment by 80’s Station – Las Vegas’ premier 1980s tribute band – paired with sponsor-provided beverages. Kickoff Party sponsors to date include Drink B4, Breckenridge Brewery, DIAGEO, Tequila Exótico, Perrier, Tiki Sangria, Derby Spirits, Three Lumps of Sugar, St. Killian Importing and Limelite Pro Audio & DJ Supply.

One Welcome Kickoff Party ticket is included with each attendee, exhibitor and speaker registration. Additional tickets can be purchased for $39 each during online registration. All registered guests must be 21 years and older and can visit the Nightclub & Bar website to purchase tickets. Sponsor products are of limited supply, so attendees should arrive early for complimentary beverages. To access the full schedule of Nightclub & Bar Show events, visit the Nightclub & Bar Show website at ncbshow.com.

Guard Against Workplace Sexual Harassment

Restaurants can take several steps to prevent sexual harassment in the workplace, starting with establishing a zero-tolerance policy that’s clearly outlined in the handbook and discussed during orientation, says Michele Lange, training director for Habit Restaurants. Management training and a channel for anonymous reporting are also useful.

– Adapted from Restaurant Hospitality

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Food Industry News® February 2018

Valentine Nuggets

Valentine’s Day is a time when people show feelings of love, affection and friendship. It is also a huge candy day where manufactures turn their treats into heart shaped designs to commemorate the day. Chocolate remains high on the list for a Valentine’s gift.

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Edible Arrangements offers delectable treats for any occasion. For Valentine’s Day you can find Valentine Berries which are chocolate dipped strawberries with different toppings or the Berry Chocolate Love Bucket filled with strawberries, grapes and pineapple.

Established in 1948, Lutz Bakery is celebrating 70 years. Lutz Bakery and Café, a Chicago tradition is located at 2453 W. Montrose in Chicago.

Some of their specialty desserts include Strudel, Strawberry Mousse Tart and the Strawberry Whip Cream Cake. They are also known for their wedding cakes. In 1861 Richard Cadbury, son of founder John Cadbury created the first ever heart shaped box for Valentine’s Day. Jewelry is another very popular Valentine’s Day gift which includes heart rings, heart pendants, watches and engagement rings. The InterContinental Bora Bora Resort & Thalasso Spa situated on a barrier reef coral island was the first hotel in French Polynesia to place villas literally over water, standing on stilts between the ocean and lagoon. For an added bonus, have a Canoe Break-

fast delivered directly to your overwater villa in a traditional outrigger. Red roses are classic Valentine’s flowers and are a symbol of love.

A long stemmed rose is a hybrid tea rose with a large, well-formed bulb.

The traditional message of a bouquet of long stemmed roses is, “I will remember you always.”

Sandals Resorts International is one of the most well-known and award winning hospitality companies in the world.

They have 5 brands and 24 properties in seven countries. Lookup one of their resorts for a romantic getaway. Sweethearts, the sweet candy hearts with the quirky sayings have been a beloved childhood staple for many generations.

Each year NECCO manufacturers about two billion hearts in order to keep up with demand for this American classic.

The first Queen Anne cordial Cherry was introduced in 1948. This treat is a Maraschino cherry suspended in a cherry center and enriched with smooth milk chocolate.

You can find them in CVS and Walgreens, and online at Amazon.

1/12/18 1:35 PM

Food Industry News® February 2018

Page 17

SERVSAFE ALLERGENS

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O N L I N E . S T A T E A P P R O V E D . AVA I L A B L E 2 4 / 7 . ©2017 National Restaurant Association (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are registered trademarks of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association.

Deliver the Familiar Fearing Change through a Different Path So many of us are afraid of Some of the most successful artists, writers, and composers reached the top not because they created something new, but because they took something familiar in a different direction. Here’s how to follow their example: ● Crossbreed your ideas. Instead of looking for one great idea, grab hold of two good ideas and look for interesting connections and juxtapositions. Reptiles and airplane disaster movies were unrelated concepts until someone came up with Snakes on a Plane. ● Copy other ideas. Don’t directly steal anyone else’s work, but look at what’s been done with an eye toward doing it differently. Even the most familiar landscape can come to life in interesting ways depending on the colors you use to paint it, or the point of view you show it from. ● Repeat. Analyze what you’ve already done, and try creating it all over again. Chances are you’ll find a way to improve it, or at least give it a fresh angle. You may also find a way to save time or use new resources by exploring what you’re already comfortable with.

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change in our business that they may be jeopardizing their future without realizing it.

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Opening our minds to new ideas can only help us to help our businesses move forward. restauranthandymaninc.com Whether it’s hiring a new employee, starting a marketing campaign or taking other steps to increase your visibiliThe customer isn’t always right, and online forums ty or image, embracing change allow ranters to bash your operation. Patrol your oncould make the difference beline presence and act quickly to kill negative feedtween just getting by or havback. Don’t exasperate problems by quoting company ing a spectacular year. policies. Dig for “whys.” Don’t overcompensate. Do — Cary Miller, VP Sales, Food Industry News follow up in writing.

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Food Industry News® February 2018

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These are just a couple of headline numbers featured in a Chicago Tribune report and local area data perhaps are more readily understandable than those on a national scope. But while the trend is national, variations from one metro area to another are to be expected. — SmartBrief

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Repaint, clean up, wash down and restock equipment.

A new year is the perfect time to reinvigerate your operation. If you’re making changes, you won’t have to make excuses.

Testing Your Professional Temperament The website keirsey. com has been one of the standards for measuring professional chops among MBA programs and corporate trainers, and their basic self-test is free.

Answering a series of online questions help determine what type of leadership style you possess, and for $8- $15, you can get an expanded version that includes your relationships, tips on effective change and what your workplace style should be.

Add Salt - Just Don’t Overdo It Salt has been used as a food preservative and flavor enhancer for thousands of years. The ancient Egyptians, for example, left salted fish and birds as funeral offerings as far back as 3,000 B.C. The word “salary” comes from the Latin word “salarium,” which referred to wages paid to Roman soldiers to purchase salt.

Today, of course, salt is everywhere, and that has doctors worried. The average American consumes about 3,400 mg of salt each day, far more than the American Heart Association’s suggested 1,500 mg (about a teaspoon’s worth).

The problem? Salt in the bloodstream tends to attract water; too much salt increases blood volume; and that creates pressure on blood vessels and the heart. The longterm effects of excessive salt consumption have been linked to heart disease, stroke, high blood pressure, kidney disease, and other illnesses.

Talk with your doctor about how much salt in your diet is good for your health. By the way, don’t substitute sea salt for regular table salt in hopes of eating healthier; scientists say that both have equal chemical makeup and nutritional value.

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Food Industry News® February 2018

Page 19

Dump Your Restaurant’s Kitchen Trash Cans

Any restaurant is at risk for losing good, usable food products to their kitchen trash cans. If there’s a training gap or people are careless when slicing, dicing or prepping anything in your kitchen, good, usable (and expensive) products can end up in the trash.

Tip: Remove all the trash cans out of your kitchens and replace them with clear plastic food boxes. Each employee receives a clear plastic food box with their name on it. They are then instructed to place all of their scraps, trimmings and waste into their own food box. At the end of each shift, a manager briefly inspects the contents of each employee’s food box. If good, usable product is discovered, it’s immediately brought to the employee’s attention and, if necessary, they receive some on-the-spot training. As they say, “don’t expect what you don’t inspect.” Ditching your kitchen garbage cans for plastic food boxes, even for a just week or two, will give you the perfect opportunity to find out exactly what’s leaving your kitchen and ending up in the dumpster.

– Source: 50 Cost Cutting Tips; www.RestaurantOwner.com.

For more information visit www.RestaurantOwner.com.

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Bad Habits of Ineffective Managers

Nobody’s perfect, but some bad habits can do serious damage to your career if you’re not careful.

If you recognize any of these common managerial mistakes in your performance, take action to correct them while you still have time: Not meeting your commitments. Many managers have a hard time saying “no” to colleagues, so they accept more work than they can possibly do.

The symptoms are easy to spot: missed deadlines, bringing work home, less-than-stellar results. Learn how to say no. Most people would be happier with a “no” up front than missed deadlines and sloppy work.

Burying yourself in details. The best supervisors and managers concern themselves with delegating and evaluating assignments. They don’t try to master and manage all the data on their own.

Don’t ask employees for a blow-by-blow description of each project. Don’t get bogged down in the nittygritty details; avoid getting involved with every single decision.

Taking back the “monkey.” How many times have you delegated work to someone, only to find yourself doing the majority of it anyway? This is called “taking the monkey” of responsibility back.

When you delegate something, make sure it sticks.

Not following up. The opposite of taking the monkey back is the manager who, once something is delegated, never thinks about it again. Your role as a supervisor is to delegate effectively, but at the same time make sure quality levels and deadlines are being met. You do this by following up on a regular basis.

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n Limit exposure to chemicals. n Buy a defibrillator. According to the Centernal defibrillator (AED) handy can save people, but you’ll have to train employees to use it, and establish a service maintenance program to ensure the unit is always up to date and functioning properly. n Check your floors. Help protect against slips and falls by placing matting around entryways to prevent water and debris from entering the building. n Stock medical supplies. A well-stocked first aid kit should contain products to treat cuts and burns and ease pain. Some items should be supplied and restocked on a rotating basis to treat seasonal ailments.

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foodindustrynews.com

Chase Profit Over Price

Any employee who says, “...next time I’ll just steal it,” should be walked to the door.

feb 2018 17-24.indd 20

Some operators can become obsessed with trying to get the lowest price on every product they buy. While winning in this business often is a game of saving and earning a penny here or there, spending excessive time trying to get the lowest prices at the expense of developing across-the-board systems to reduce costs can be false economy.

The key to making money in the restaurant business won’t be realized from saving 25 cents on a single case of tomatoes. The way to make money is by providing your customers with a superior dining experience so they’re more inclined to become loyal guests who return again and again. Making money also is realized from putting systems into place, like inventory reduction techniques, that cut your costs throughout the restaurant and across your menu.

In order to do that, you need to develop a competent, motivated staff and good systems.

Many more restaurants go out of business because they lack enough customers rather than being unable to pay for their groceries. Also, it is important to keep in mind that when choosing a supplier there are factors equally or more important than price. Product quality and consistency, service and responsiveness, delivery times and frequency and minimumorder quantities are important factors that can affect your inventory levels, food cost and ability to provide a high-quality product consistently.

A lower price is not a bargain if the supplier can’t get enough of the product or can’t get it to you on time. This point is especially clear when trying to manage food inventory.

You can’t run a lean and mean storeroom if you can’t depend on your suppliers to deliver goods as promised.

Hold your suppliers to their agreed upon delivery dates and quantities. If they can’t perform, say “Next!” Your ability to turn a profit depends on it.

– Adapted from The National Restaurant Association’s Bread & Butter newsletter

Food Industry News® February 2018

AROUND CHICAGO With Valerie Miller ATHENIAN ROOM

The Athenian Room is a family-owned Greek restaurant that has been serving generous portions and hospitality since 1972. The owner, Alexandros Poulakis has done an outstanding job serving his guests an unforgettable meal over the years. The restaurant itself is old school, with a brown brick interior making it comfortable with a cozy feel.

It’s not pretentious here; The Athenian Room is all about the food. With a simple menu, the Poulakis family offers some of the best Greek food anywhere in the United States.

On the menu: Traditional Greek favorites include Taramosalata which is a Greek caviar, that can be spread on bread, or the Spanakopita, the popular Mediterranean spinach pie. Greek salad is flavorful as it is healthy and the Village salad served with an olive oil has a simple and perfect white wine vinegar dressing.

Sandwiches include charburgers, gyros and chicken or pork shish kebob. Athenian Dinners include the Skirt Steak Alexandros Style or the Chicken Kalamata.

The Athenian Room marinades their chicken to have robust flavor as the meat’s juices tease the grill’s fire.

My personal recommendation is their Chicken Breast Shish Kebob off the Kalamata dinners, which comes with two chicken shish kebabs char-broiled to perfection and seasoned perfectly, served on top of a bed of Greek fries with traditional Pita bread. I also recommend their gyros dinner as well as their salad topped with gyros. The portions are very generous.

They are also known for their Greek fries, which are to die for. No one can make those Greek fries like them.

Athenian Room is located at 807 W. Webster in Chicago.

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Food Industry News® February 2018

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Ice Solutions24 Keeps Costs Down and For Uber - Food Helps Keep Your Product Clean is Big Business For any restaurant, bar, hotel, or food prep location, the struggle is always ensuring maintenance/ repair costs remain low as to continue to grow your business and secure profits.

Maintaining consistent service on your ice machine(s) is an unseen, yet crucial piece of your operation which helps to ensure the healthfullness, quality and cleanliness of your product to your customers.

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feb 2018 17-24.indd 21

UberEats is outpacing Uber’s taxi business in 19 European cities, and the subsidiary is poised to close $3 billion in sales this year. The company has teamed up with more than 8,000 restaurants in the UK and operates in more than 30 countries.

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A Profitable Auction Year for Wine & Spirits

your Main Competitors Even if they don’t yet know you, you’d better know your competitors. A good way is to become one of their customers. Another way is to call them and request information. See how professional - or amateurish - they are.

Study their marketing, their media, their service, their website. Try to figure out their marketing plan. Knowledge is the fountain from which creativity springs and this knowledge will make you especially creative. Perhaps you’ll study the Yellow Pages to get a bead on your competitors. Maybe you’ll talk to current customers - or even send out a questionnaire to learn who are perceived as your competitors. You can’t beat the enemies if you don’t know who the enemies are, so put them in writing, then beat the pants off of them in the future.

— Jay Levinson and Amy Levinson

Get Those Ideas Flowing

Sotheby’s posted a strong year for wine and spirit auctions, with $64 million in sales for the category. The priciest auction lot of the year was for The Some days, ideas pop into your Macallan in Lalique Legacy, sold in Hong Kong for head without any effort at all; other $987,994. – Adapted from The Drinks Business online days you probably feel like you’re digging for them at the bottom of a very The secrets of selling n Profits...it’s your choice; Deliver more than your cus- deep ditch.

Don’t get frustrated. Try this aptomers expect... the day before it’s due; n Treat every cusproach for generating a fresh concept tomer as if they were the most important person in your life; n Develop and practice networking skills—the most power- or two: ful business tool, n Do it down to the last detail. Too often n Gather information. Do some resalespeople ignore details and fail, n Ask the two acid-test search into whatever you’re trying to sales questions: “Is this in the best interest of my customer?” develop ideas for. Don’t think about and “Is this in the best interest of my company?” If you can solutions right now; just immerse say “yes” to both, do it; n Keep physically fit. It improves yourself in the subject. your performance by 20 percent; n If an order is waiting to n Mix everything together. Take a be taken, ask for it. It won’t ask for you; n Maintain a refer- bird’s eye view of what you’ve collectence for concerns and frequently asked questions; n Realize ed. Look for underlying assumptions, the biggest obstacle to your success is you. common concepts, and roads not

feb 2018 17-24.indd 22

Food Industry News® February 2018

taken. Don’t force any ideas, but take notes on anything that stands out. n Let it simmer. Concentrate on something else for a while. Listen to music, take a walk, sleep on it—and let your unconscious sort through what you’ve learned. n Brainstorm. Often ideas will emerge from your brain on their own.

Even if that’s the case, invest some time in generating more ideas from the information you’ve processed.

Your third or fourth attempt may prove more useful than your first and most obvious solution. n Share your idea. Run it past someone you trust for feedback. It probably won’t be perfect at first, but an outside perspective can help you shape and mold your idea into something you can put into action.

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Food Industry News® February 2018

Page 23

Answer Questions Effectively Now Buying Quality Trucks, All Brands! to Show Off Your Expertise You don’t have to be an oracle when it comes to answering people’s questions on the job. Just give each inquiry—whether from a boss, co-worker or client—your best reply. Follow these tips for giving your best answer each time: n Make sure you understand the question. Miscommunication often occurs when you don’t pay close attention to what is being discussed. Make sure you understand what you’re being asked, and clarify the question if you’re confused. n Don’t babble. If you know the answer to what is being asked, provide it quickly and succinctly rather than spending a lot of time discussing irrelevant information. n Remember that you’re the expert. Don’t be intimidated when a manager who has more responsibilities (but less knowledge of the daily workings of your position) asks you a question. Back up your answer with relevant facts and details. n Keep your opinions to yourself. Unless you’re asked for a personal viewpoint, stick to the facts.

Refrain from adding anecdotal observations to your answer. n Don’t wing it. Admit when you don’t know the answer and offer a deadline for when you will provide one. n Don’t be critical. Never answer a question with a condescending remark like, “You don’t know that?” n Don’t be arrogant. Avoid using complicated language and technical terms. Explain things in language your audience will understand.

There’s money, and then there’s class. The two are often separated.

— Kate Jacobs

Rehab After Heart Attack is Often Ignored

Approximately 790,000 adults in the United States suffer heart attacks every year, and about 210,000 of them are repeat attacks.

Cardiac rehabilitation is crucial to preventing a second heart attack, but the Centers for Disease Control and Prevention report that only one in three survivors opt to participate in it.

Cardiac rehab includes exercise counseling, lifestyle advice for a healthy heart, and stress-reduction tips, all of which can reduce those chances of a second (or third or fourth) attack. Cardiac rehab also means extended medical supervision after discharge from the hospital, according to the WebMD website.

If you or someone you know has suffered and survived a heart attack, keep in mind that rehab might prolong life and prevent a new crisis.

feb 2018 17-24.indd 23

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Food Industry News® February 2018

Americans Unsure of What’s Inside Their Food Americans are careful about what they eat. A survey of 1,000 consumers by Label Insight looked into shopper’s preferences.

Here’s some of what was found: ● Ninety percent believe it’s important to consider the ingredients in food products before they buy. ● Almost 50 percent are on a diet. ● Sixty-seven percent of shoppers find it challenging to determine whether a food product meets their needs by reviewing the nutrition information on the package label. ● Nearly half of consumers don’t feel informed at all about a food product even after reviewing the package label.

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feb 2018 17-24.indd 24

How to Manage Three Different Types of Workers

To be effective as a manager, you have to be able to guide and motivate a diverse group of individuals.

Here’s a look at a few personality-types you might encounter amongst your workforce and tips for getting the most from them: ● In charge. These employees like to make decisions and run things. You should accommodate their strengths while staying on top of your overall goals.

Let employees in this category take center stage on tasks that are appropriate to their skills and experience. Feed their desire to feel important while monitoring their progress. ● Behind-the-scenes. These workers tend to be quiet and cautious. They may have good ideas but won’t push to make them heard. Build their confidence by asking their opinions, praising their ideas when appropriate, and reinforcing positive aspects of their personality, like their desire to avoid conflict. ● Rebellious. These employees want to challenge the status quo. They can be difficult, but if they have the best interests of your organization at heart, they’ll be worth the trouble. Don’t get into arguments with them. Reinforce the positive aspects of their personality without engaging the negative.

Behaviors that don’t get reinforced will usually fade with time.

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Food Industry News® February 2018

Chicago News Asleep With The Fishies - overnights at the shed Aquarium.

Spend the night exploring the aquarium to learn about animals through a scavenger hunt and an aquatic presentation.

Check available dates offered thru Feb-Mar, 2018. Chicago Restaurant week continues through Feb. 8, 2018. Chocolate, Cheese, & Wine Trail Tasting in Glen Ellyn, IL will be held Feb. 2, 2018 by the Glenn Ellyn Chambero of Commerce, Glen Ellyn Park District. In addition, local Glenn Ellyn restaurants will showcasing their menus. Coach’s Corner Pizzeria and Sports Grill located at 152 Biesterfield Rd. in Elk Grove Village, IL celebrates 20 years. They are known for their pizza, wings and Italian Beef and they are an Official Blackhawks Bar. Country Music Fans— Braid Paisley Weekend Warrior Tour will be performing Feb. 24th at the Allstate Arena in Rosemont, IL and Justin Moore Hell on a Highway Tour will be performing Feb. 15, 2018 at BMO Harris Bank in Rockford, IL. The International Motorcycle Show will be held Feb. 9th-11th, at the Donald E. Stephens Convention Center in Rosemont, IL.

feb 2018 25-32.indd 25

The Fudge Pot, which has been in business since 1963, located at 1532 N. Wells in Chicago is the place to pick up some of your favorite Valentine treats.

They offer Valentine hard candy suckers, chocolate covered strawberries and they make their taffy apples and fudge on premise.

Target is planning on opening a smaller format store at 1664 W. Division in Chicago, The Travel Adventure Show will be held Feb. 10-11 at the Donald E. Stephens Convention Center in Rosemont, IL. Discover 250+ destinations from around the globe; meet travel celebrities Samantha Brown, Rick Steves and Pauline Frommer.

Touch Communications, a boutique Chicago based Marketing Firm, announces the partnership between Nina Mariano and Susie Riskind Thompson. The two PR specialists, met while working together on a mutual client, Barry’s Boot camp. Windy City Wedding Show Rosemont is a one day event being held Feb. 11, 2018 at the Crowne Plaza O’Hare Rosemont.

One stop shop for everything for the most important day of your life.

Page 25

Is That Still Safe to Eat?

Is that fruitcake that’s been in your pantry since last year safe to eat?

Maybe not, but the CNN website offers this list of foods you can safely store for years: ■ Honey. Because it’s low in water and sugars, bacteria can’t easily grow in it. Small amounts of hydrogen peroxide in honey also inhibit the growth of microbes.

■ Dried legumes.

Beans, lentils, and other legumes stored in airtight, waterproof containers can last for years without losing their nutrition value.

■ Soy sauce. Unopened, soy sauce can last for three years on the shelf, thanks to its combination of fermentation and salt.

■ Vinegar. Its acidic nature makes it difficult for bacteria to thrive.

White vinegar will stay unchanged almost indefinitely, but other vinegars may change color or produce sediment in the bottle over time.

■ White rice. The key is temperature. White rice stored in an airtight container at about 27 degrees Fahrenheit can last up to 30 years, although brown rice has a shorter shelf life.

■ Dark chocolate.

Chocolate fans rejoice! As long as it’s stored at a constant temperature, dark chocolate is safe to eat for two years or longer.

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Food Industry News® February 2018

foodindustrynews.com

Proven Ways to Lose Your Next Sale (and how to avoid it) By John Graham No one sets out to lose a sale. But it happens. That’s why recognizing the danger signals can help avoid unnecessary losses.

Here they are:

Deciding who will buy and who won’t. No matter what they may say, no

one dislikes disappointment more than salespeople. So, they come up with the clever little trick to avoid it by claiming they can tell if a customer is going to buy or not. Having been through it so many times, they have a sense of what’s going to happen.

This thought process helps avoid the downer of disappointment. You knew the outcome, so just pick yourself up, dust yourself off, and move on. It also erases the need to analyze what you could have done differently to get the sale.

Salespeople are prone to believe that having “the right attitude” they can influence the outcome of a sale. If they think the sale will go their way, it will. Unfortunately, this approach keeps the focus on the salesperson and takes it away from the customer. To try to do both at the same time doesn’t work, as Stanford University has shown, the human brain is built to do one thing at a time.

Salespeople are at a disadvantage if they try to keep the focus on both themselves and the customer at the same time. It may send a signal to the prospect that the salesperson “isn’t all there,” which is exactly the case.

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Local Coffee Business Supports Female Roasters

Chicago-based Modest Coffee is hoping to make the coffee industry more female-friendly by offering coffee that is grown, processed, exported and sold by women, as well as donating portions of sales to a nonprofit dedicated to helping victims of abuse and sexual assault. Only 15% of coffee farmers are women, and 13% of the coffee supply is roasted by women, according to Modest Coffee co-owner Marcus Contaldo. – Adapted from Chicago Tribune

feb 2018 25-32.indd 26

the

“friend

game.”

The salesperson’s mission is to present a compelling case for winning the order, not to make a friend or to feign friendship just to get the sale. Customers can see through such thinly veiled tricks. They’ve seen it and they don’t like being used. If a friendship should occur, it will be after you get the account, not because of it.

Quitting too soon. For serious salespeople, the “Urgent” sign is lit up all the time. Get in, get the order, and get out.

It’s understandable and even commendable because that’s what gets the job done. But there are times when you can be too sure of yourself and overly confident. After giving it your best effort, you decide the prospect can’t make a decision or isn’t serious. Then, three months later you find out that the person bought from a competitor. Some prospects put salespeople to the test, checking them out to see if they want the business.

Failing to ask discovery questions. Some salespeople can’t wait

to get to the good stuff—their sales pitch.

They’ve been through the drill so many times they find it distracting and a waste of

time getting bogged down in asking a lot of discovery questions. That may be OK for new salespeople, but not necessary for anyone with their experience.

Not so, by any measure. The purpose of discovery questions is not just to qualify prospects, but to engage them so they are talking about what’s really important to them—their business. There are many possibilities, but here are four examples; n Why did you agree to meet with me? n What sets you apart from competitors? n Are there changes going on that affect your business? n What problem are you trying to solve?

All of which is to get the right person (the customer) talking and the right person (the salesperson) listening, instead of the other way around. If you’re listening, you’re learning. When you do that well, you will know what to do to make winning presentation.

Dispensing solutions.

When customers have a problem, they are primed to look for quick, easy, low-cost solutions.

You might call them “easy prey.” They’re in hot water and they want to get out. This is why salespeople armed with solutions get their attention.

Instant-fix solutions are like pills we pop to take away the pain. Customers want to believe they work, but, as we so quickly discover, they only disguise it and it doesn’t take long before it’s back. Yet, this is the sales tactic far too many salespeople utilize throughout their careers and why they have so few repeat customers and referrals.

If there’s a single objective in sales, it’s to empower customers to make decisions that are in their best interest, decisions that result in satisfaction.

Giving customers what they say they want. “What’s wrong with that?

That’s why we’re in business, isn’t it,” you say. In the Age of the Smartphone, there is no need for salespeople who are merely “transactors,” who literally give customers what they ask for, and whose function is to scan barcodes and say “thank you.” Robots can perform that function 24-hours a day more efficiently and at lower cost.

The Smartphone Age brings the essential role of the salesperson into sharp focus and, surprisingly, it’s not new—it’s the same as ever. Believe it or not, the picture hasn’t changed over time. The sales task is that of the specialist, the one who serves as an authentic resource customers can trust.

John Graham of GrahamComm is a marketing and sales strategy consultant and business writer. Contact him at johnrgraham.com.

1/15/18 9:34 AM

Food Industry News® February 2018

Chef Profile Theresia Ota

The Monarch Bar and Cocktail Lounge Kansas City, Missouri

Page 27

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Birthplace: Honolulu, Hawaii Current Position: Executive Chef First Foodservice Job: Server; a very bad server Favorite Food: Tie between Schweinehaxxe (German slow roasted pork shank) and hotdogs.

Awards/Honors: Getting to cook everyday.

Memorable Customers: Abbie Wambach (I love soccer!)

Worst Part of Job: Missing important life events (my own and the people I love) Most Humorous Kitchen Mishap: I once handed a new cook a log of cookie dough and asked him to bake off cookies.

He baked the whole log without cutting it.

Taught me to be specific and check-in when assigning tasks.

Favorite Food to prepare: It sounds lame, but I think any chef would say whichever comes from the nearest farm or even over night delivery at the peak of its season.

From salmon to tomatoes to rabbit and turnips... It doesn’t get any better than fresh.

What part of the job gives the most pleasure: Helping a young cook develop into a chef.

If you couldn’t be a chef, what would you be and why: A buyer at a specialty foods store.

Best advice you ever got was: “Don’t do it.” From my uncle (he was a chef) when I told him that I wanted to cook. I knew what I was in for after that. :) Where do you like to vacation: Boundary Waters, MN What do you enjoy most about FIN: Feeling like part of a bigger community of chefs.

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Evolution of Customer Convenience

As chefs, we create cuisine as art and transform it into culinary commerce.

Although QSRs have long recognized the value of adding drive-thru service to their offerings, fast casuals are just now coming around, with operations including Starbucks and Panera Bread making drivethrus a central part of their operations. Add into that mix the increasing prevalence of What we do: mobile ordering apps, 1. We come to you, give you a free estimate, take and there’s a good exact measurements. chance that the drive-th2. We exactly match your fabric or vinyl and custom sew a booth seat or back replacement. ru will undergo a major 3. Within 10 days we come to you early in the shift in coming years. morning before you open, install the new covers The combination of new and your booths look new!

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Peruvian Dishes Still Prove Popular Latin American foods and flavors will continue to influence US menus in 2018, and chefs will take a deeper dive into the cuisines of Mexico by highlighting dishes specific to certain states, analysts say. Peruvian food is expected to continue its hot streak, inspiring chefs to explore the country’s regional cooking styles. – Adapted from SmartBrief/Food & Beverage

More Eateries Going Cashless A growing number of restaurants are choosing to stop dealing in cash payments, only accepting cards or electronic payments in order to speed transactions and cut time spent counting out cash. Most consumers have accepted the switch, but restaurants still have to come up with solutions for unprepared patrons, whether accepting exact change or offering a meal on the house.

Top Trends

– Adapted from The New York Times

Ethnic Now Mainstream Americans are consuming more Asian food than ever before. It is becoming a staple of our diet regardless of heritage.

Asian food and flavors are not new, but they are now reaching critical mass and go far beyond just “Americanized” Chinese food and sushi. Even globally, Asian food has been the fastest growing food category for years now according to Euromonitor. – Adapted from FastCasual/Technomic/Euromonitor

Detroit-style pizza, blowfish and American Jewish restaurants like Mamaleh’s Delicatessen in Cambridge, Mass., are among the trends chefs are anticipating for 2018. Diners’ affinity for local ingredients will likely continue into the new year, sparking more on-site gardening at eateries. – Adapted from The Boston Herald

feb 2018 25-32.indd 28

Food Industry News® February 2018

Ask the Right Questions Asking questions is the key to creative thinking, but you’ve got to ask the right kinds of questions. Here are some ideas for generating questions that get results: ■ Write variations of the same question. Without overthinking it or second-guessing yourself, quickly write at least 10 variations of the question you’re exploring. “How can we reduce expenses?” could become, “How can I persuade people to reduce expenses?” and “Where can we easily cut expenses?” and so forth. Each iteration will produce a new and different idea.

■ Analyze everything. Don’t go through life on autopilot. Take a hard look at little annoyances, for example, and try to find ways to eliminate them—“How can I stop getting interrupted for nonessential problems?” for example. Examine the tools that help you every day and look for ways to maximize them: “How can I get more out of all the applications on my computer?”

■ Question your first solution. Maybe you’ve got an answer to your question, but don’t stop there. Reinterpret it. For example, look for ways your solution could be improved, misused, or used to solve other problems. This helps you look past your assumptions and consider new perspectives.

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Food Industry News® February 2018

Page 29

Workplace Violence: Avoid Becoming a Victim

Violence at work is often unpredictable, but you can avoid falling victim to routine types of dangers.

Take these steps to ensure your personal safety: l Know what your employer is doing to protect you. Ensuring employee safety is becoming a top priority for many organizations. The U.S. Occupational Safety and Health Administration, as well as some state governments, provide guidelines for employers in industries such as nursing and retail sales to protect employees during work hours. l Check your employee handbook. Your organization’s protections may go beyond government requirements for liability reasons as well as for maintaining employee morale. To find out what your organization has done, look in the company handbook or policies manual, or contact your human resources department. l Start early. When you are interviewing for a job, ask your interviewer about the organization’s violence prevention policy as part of any questions about policies or benefits. l Report incidents. If you feel threatened or uneasy at work, report it immediately to human resources and your organization’s or building’s security. l Make sure visitors check in. Visitors wandering office hallways unaccompanied or gaining public access to the building during weekend or evening hours are potential threats to personal possessions and safety. Don’t be reluctant to ask about security in the building, parking area, during weekends and other times when you might be working alone. This is a bigger concern now that many women work late or in shifts that stretch into the night. l Use common sense inside the office and out.

Don’t leave your purse and valuable personal items in plain view. Be alert to who is around you, especially in elevators and parking areas. Don’t take chances.

If you feel uncomfortable about walking to your car or to public transportation, ask a building security officer to escort you or indulge yourself for the cost of a cab or car service. Many organizations provide these services or will reimburse you.

Taking Advantage of Grazing/Snacking Trend

Bakery brands such as Hostess, Little Debbie and Entenmann’s are capitalizing on growing consumer interest in bite-size sweets with new offerings. “We think it’s category-elevating and really fits into the trend of permissible indulgence, fits into millennials eating these kind of products, doing more of the snacking and grazing-type things,” said Hostess CEO William Toler of the company’s Bakery Petites line.

– Adapted from Food Business News

feb 2018 25-32.indd 29

Menu Trends 2018

Brilliant Colors—Look at the bright colors in the tomato salad at Xochi in Houston, pot stickers at Mister Jiu’s in San Francisco, and the burrata, peach, arugula, and prosciutto salad at Gjelina’s in Venice, California.

Upscale Soft-Serve Ice Cream— Thanks to spots like Young Joni in Minneapolis (ranked one of Eater’s in 2017) and Culvers, the Indiana-based chain that has had a strong following for its frozen custards for a while now, we’re seeing more pop up all the time.

Yep, It’s Pizza Again—An on-trend style of pizza has to be Detroit-style pizza. Detroit pizza has thick crust in a square shape. The style is starting to emigrate to other areas of the country.

Fungi—Find it brined, pickled, made into pâté, made into tea, smoked, braised whole, seared, grilled and charred. While low in protein, fungi is high in umami (meaty taste).

The New Salad—Here’s how it works: pick a grain, pick a green, char a veggie in coals like eggplant, beets, or butternut squash, add a seed, add a dressing (something unique like a kaffir feta ranch or fermented kombucha vinaigrette), and voila!

Overnight Oats—Do a search and you’ll find more than 419,000 posts proof that this food trend has staying power. It’s delicious, too, especially when you add any variety of mix-ins and/or toppings like peanut butter, banana, chia seeds, chocolate, blueberries, walnuts, coconut, and the list goes on. – Adapted from FastCasual

Millennials and Gen Z to Lead Trend to Cook More at Home in 2018 Peapod, the country’s leading online grocer, released its second annual meal planning forecast. The report predicts it will be a busy year for the home chef as 73% of adults currently make dinner at home at least four nights a week and nearly one third (31%) are planning to cook dinner at home more often in the New Year.

Millennials are even more motivated to cook more this year as 50% have intentions of making dinner at home more frequently in 2018.

– Adapted from peapod.com

“Your damn printer does NOT make perfect copies!”

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“We look out for you, we know the market, and no account is too small or too large for us to serve.”

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Earbuds and digital devices should not be allowed recreationally in work areas where accidents may occur.

feb 2018 25-32.indd 30

Americaneagle.com Repeats on “Top 100 Chicago Digital Tech Companies”

Web design and development company Americaneagle. com has once again made it on the list of the Top 100 Digital Tech Companies in Chicago by Built In Chicago. The 2017 list ranks digital tech employers of all kinds, from data analytics startups to ecommerce companies and digital agencies, based on local, full-time employee count. With offices in downtown Chicago as well as Des Plaines and Naperville, Americaneagle.com has a big footprint throughout Chicagoland. Some of their Chicago-based clients include the Chicago Transit Authority, Portillo’s, WeatherTech. com, and the Chicago Blackhawks, among many others.

Americaneagle.com has been included on the Top 100 Digital Tech Companies list since the first one was compiled. This year, Americaneagle.com came in at #45. As a growing digital agency and one of the biggest in the Chicagoland area, with offices nationwide, Americaneagle.com was also listed on the 2017 Inc. 5000 List of the Fastest Growing Private Companies, for the fifth time, which is truly rare.

A family-owned business founded in 1978, Americaneagle.com has continuously grown, year after year, to become one of the nation’s largest full service digital agencies, offering services not only in web design and development, but also digital strategy and consulting, hosting and security, integration, post-launch support, A/B testing, SEO, SEM and email marketing.

Anthony Svanascini, Americaneagle.com’s CEO, commented, “We are very proud to make it onto the Built In Chicago list of the Top 100 Digital Tech Companies once again. We’d like to thank everyone involved in making this possible, including our wonderful clients and dedicated, talented team of professionals who work with our clients as we help to contribute to their online success. We look forward to continued growth and are always looking for talented, motivated people to join our team.”

As noted by Built In Chicago, the 100 tech companies listed employ nearly 48,000 people, an increase of 15% on last year’s figure of 41,000.

Food Industry News® February 2018

Geja’s Goes All Out With A Week of Valentines & Romance Geja’s Café, 340 W. Armitage, is planning the most romantic Valentine’s celebration in its 53-year history.

Beginning Sunday, February 11th through Saturday, February 17th, the renowned “Restaurant of Romance” will be elegantly decorated for the holiday and feature rosé sparkling wines and champagnes, live flamenco and classical guitarists, photo keepsakes, and delicious sizzling hot fondue cuisine. The Valentine’s festival will also feature its first ever Valentine’s Day “Lunch of Romance” experience and the ever popular Celebration of Marriage Night, where couples receive an added discount based on the years they have been married.

“Our goal at Geja’s is to create the perfect Valentine’s experience for our guests over all seven days,” says Jeff Lawler, Geja’s Proprietor. “We will combine the ingredients – romantic atmosphere, fine champagnes, lavish decorations, live music, flower arrangements by Dilly Lily, couple massage packages at Lincoln Park Massage Spa, plus delicious fondues - into the perfect recipe for romance.”

The seven-day Valentine’s Festival includes: Celebration of Marriage on Monday, February 12th One of Geja’s most special evenings of the year! With proof of total years married, couples will receive a celebration savings of 1% off their food bill for every year married. As an example, couples wed 15 years will enjoy a 15% celebration savings. Not valid with any other discounts or promotions.

Special Valentine’s Day on Wednesday, Feb. 14th Valentine’s Lunch of Romance: For anyone looking for that perfect afternoon romantic getaway, Geja’s Café is opening for a special Lunch of Romance experience. Open from 11:30 through 1 p.m. for reservations, Go to Opentable.com to make reservations (a deposit of $25.00/pp will be required to hold your reservation and will be applied to your final bill).

Valentine’s Evening Dinner Packages for Wednesday, February 14th 4:00-6:00 $100 per person 6:30-8:30 $115 per person 9:00$115 per person The Valentine’s Dinner Package includes Geja’s creamy Gruyere cheese fondue, a glass of étoile rosé bubbles, Geja’s salad with tangy Dijon vinaigrette, entrée fondue of Beef Tenderloin, Lobster Tail and Jumbo Shrimp, Geja’s luscious flaming chocolate dessert fondue with coffee, and a Geja’s Valentine’s keepsake. Tax and gratuity are included.

Geja’s has been the site of 141,338 first dates and 16,595 engagements and diners have enjoyed over 331 tons of cheese fondue and over 976,778 bottles of wine over its fifty-three-year run. Geja’s Café opened in 1965 on Wells Street in Chicago’s Old Town neighborhood as a Bohemian enclave for artists and writers. Geja’s relocated to its current Armitage Avenue location in 1971; the original 1965 bar and fixtures are still a part of Geja’s charming atmosphere.

CNN featured Geja’s as the “Best Fondue Dining” in North America.

In 2008, Food Network Channel featured Geja’s as the Ultimate Romantic Dipping Place in North America and in 2010 Geja’s was named one of America’s 50 Most Romantic Restaurants by OpenTable. Most recently, Geja’s was named one of USA Today’s 10 Best Romantic Restaurants in Chicago.

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Joeys ad 6x7.25_2016.pdf 1 10/21/2016 2:10:28 PM

Food Industry News® February 2018

Page 31

BRANDS

italian beef

Now available at

USDA Choice All Natural, Premium, Homestyle, & Classic Sliced or Whole C

M

Y

CM

MY

CY

CMY

italian meatballs

Italian style fully cooked. Made with Ricotta and Pecorino Romano cheeses.

black angus chicago style all beef hotdogs Available sizes: 8 to 1 & 6 to 1 $2.99 per LB

Available sizes: 3oz, 2oz, 1.5oz, 1oz, .5oz, & wedding soup.

K

Bruce Volkening, VP of Operations for Fox Valley Fire & Safety retires

all natural dressings & sauces

The end of the 2017 year brought an end to an era at Fox Valley Fire & Safety. A party was held on December 20th for Bruce and his wife, Vicki. After Bruce’s 46 years and Vicki’s 20 years at Fox Valley Fire, they officially retired on December 29, 2017.

First order of business is more time to themselves and their family.

Bruce’s first day on the job was February 25, 1971. He was a pup of only 17. Bruce started his career working on fire extinguishers in their shop.

He learned the trade and worked his way to Service Technician, Service Manager, VP of Operations and an owner of the company.

Vicki Volkening started helping out in accounting when an employee unexpectedly passed away. That was back in May of 1997, Vicki has been helping out ever since.

Bruce has been so instrumental in nurturing customers and growing their business. He has put his stamp on the service and installation side of their business. Bruce stated that he didn’t do it alone, the people of Fox Valley Fire & Safety all made it happen.

“It’s been the ride of my lifetime” stated Bruce. He added “I’m so thankful for all the opportunities, all the ups and even all the downs.” “I’m thankful for all the people, past and present, that I have had the pleasure of working with. All of you have touched my life. Thank you!” No, Bruce, Thank you!

Chicago Chopped, 1000 Island, Balsamic Vinaigrette, Caeser Romano, Honey Mustard, Olive Oil & Vinegar, Ranch Buttermilk, Raspberry Vinaigrette Fat Free, Mayonaise X-tra Heavy, Whole Grain Mustard, Sweet BBQ, and Buffalo Wing Sauce.

No artificial colors, flavors, or preservatives. Gluten free & no MSG

To order samples ask your Greco sales rep or call Authentic Brands at 708-325-7930 ext 235

The Neil Jones Food Company proudly presents the newest addition to their San Benito family. Their Strips are 100% fresh-packed from vine-ripened, California pear tomatoes. The hand-picked, fresh basil enhances their already amazing fl avor, and the soft texture (no added calcium chloride) provides a hand-crafted look and feel perfect for your authentic, Italian dishes. Contact them and discover the quality, versatility and value San Benito offers. See Neil Jones at SHMOOZEFEST, see page 2.

Sleep Deprived?

Adequate amounts of sleep can never be compenstated by using energy drinks or stimulants.

If you find that you can’t do the job without a dose Is your operation celebrating a milestone? Share it with of stimulants, it is time to rethink how you (mis) us so we can share it with the industry! info@foodindustrynews.com use your time.

feb 2018 25-32.indd 31

FREE ESTIMATE Serving Chicagoland and NW Indiana

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1/15/18 9:34 AM

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foodindustrynews.com

Proper Fire Protection

A fire in your workplace is one of the most dangerous and terrifying threats you can face.

Preparation and planning are crucial to everyone’s safety, and one of the most essential elements of any fire-protection strategy is the right fire extinguisher.

You don’t want your employees risking their lives fighting fires at work, but prompt action with the right equipment can prevent a small fire from turning into a disastrous conflagration.

Before you can choose the right extinguisher, though, you should understand the different types of flames they’re designed to fight. Fires are grouped into these categories: l Class A: Ordinary combustibles like paper, wood, straw, trash, etc. l Class B: Flammable liquids, including gasoline, paint, and grease. l Class C: Electrical fires in live equipment or wiring. l Class D: Combustible metals like magnesium or titanium.

With that in mind, you’ll want to select

125 W North Ave., Villa Park, IL 60181

888-908-5600 • fax 630-941-7099 service@cokerservice.com

Parts and Service for all Brands of Food Equipment

Less than 1/3rd of Americans have enough saved to survive a layoff.

10 million Americans have no bank accounts.

Food Industry News® February 2018

the type of extinguisher that will work best for the type of fires you’re most likely to encounter in your workplace: l Water. Use a water extinguisher on class A fires only. l Foam. An extinguisher that shoots chemical foam to smother flames can be used on class A and B fires. l CO2. A CO2 extinguisher can be used to fight class B and C fires. l Dry chemical. An extinguisher using dry chemicals or powder can be used on almost any type of fire (except class D, which require special metal/sand extinguishers).

Fire extinguishers should be readily accessible and kept in highly visible locations, especially near exits and stairwells. They should be checked regularly to ensure they’re in good working order, and employees should be trained in their use. But no employee should put him- or herself at risk trying to put out a fire.

Emphasize the 30-second rule: If you or an employee can’t put out any fire within 30 seconds, get out of your workplace so the fire department can handle it.

Server Tips:

If an order is delayed in the kitchen, first inform the manager, and then tell your customers.

The manager will go to the table and explain the situation as well. Get your stories straight. Never hide from your customers.

Use your time wisely. When in your station, check all the tables before going back to the kitchen. Don’t go to one table then go to the kitchen.

Consolidate your trips. Fill up all glasses in your whole station, clear all plates, and then go on to something else. This is the secret to running volume and making more money.

Problem Solving

Begin every conversation geared toward problem-solving by identifying the problem and how it might be solved.

Six questions should guide your actions: 1. Is X important?

2. If so, how well should we be doing with X? 3. How well are we doing with it?

4. If we’re not doing at least as well as we should, how can we improve?

5. What’s stopping us?

6. How do we remove, blast through or tunnel under any obstacles stopping us from improving X? — Adapted from Cage-Busting Leadership, Frederick M. Hess, Harvard Education Press

How to Compliment Most managers think they compliment people more than they do.

Try this way to check on yourself. It’s especially effective if you’re dealing with quite a few people.

Here’s how it works: Put 10 pennies in one pocket. Each time you compliment one of your employees, transfer one penny to the other pocket.

Do this for a week.

The first day you’ll be aware of the new idea and probably compliment people more than you would normally.

After a few days, however, the novelty will wear off and you’ll realize that you’re not moving too many pennies.

– Source: Server Training Manual at www.RestaurantOwner.com.

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1/15/18 9:34 AM

Food Industry News® February 2018

ACCOUNTANTS AB CPA Inc ..............................................................708-430-3232 BDO (Formerly SS&G).............................................312-863-2320 Chamlin P C .............................................................847-583-8800 ACCOUNTING FIRMS Parhas & Associates .......................Page 22...........708-430-4545 AD-SPECIALTIES U Keep Us In Stitches .....................Page 15...........773-230-4322 ADVERTISING Food Industry News .................................................847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ..............................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ..............................................708-344-0344 ARCHITECTS Dearborn Architects .................................................312-939-3838 Sarfatty Associates .................................................. 847-920-1100 Studio West Architects .............................................312-965-8133 ASIAN FOOD PRODUCTS Kikkoman Sales USA ......................Page 14...........630-954-1244 ASSOCIATIONS Chefs and Culinary Professionals ...Page 42......... 872-256-CHEF Illinois Restaurant Association ........Page 17...........312-787-4000 GARA .......................................................................847-824-6941 Illinois Dept of Agriculture ........................................217-782-5809 ASSOCIATIONS & TRADES Good Food Expo .............................Page 45...........312-874-7360 ATM MACHINES Meirtran ATM...................................Page 09...........815-874-7786 ATTORNEYS Scharf Banks Marmor ..............................................312-662-4897 Tabahi Law ...............................................................847-260-8182 AUCTIONEERS Bob King Auctions ...........................Page 04...........847-363-2268 AWNINGS & CANOPYS Chesterfield Awnings ......................Page 31...........312-666-0400 Universal Awnings & Signs ......................................773-887-3935 BAKERS-WHOLESALE Gonnella Baking Co ........................Page 39...........312-733-2020

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Lezza Spumoni & Desserts.............Page 10...........708-547-5969 Il Mulino di Valenzano Bakery ..................................847-671-5216 JR Dessert Bakery ...................................................773-465-6733 Labriola Baking Company ........................................ 708-371-1119 Milano Baking Company ........................................800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist............Page 44...........815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago........................Page 15...........800-933-2500 BAKLAVA Libanais Sweets .......................................................847-329-5060 BANNERS Universal Awnings & Signs ......................................773-887-3935 BANNERS & POSTERS Accurate Printing......................................................708-824-0058 BAR SNACKS Belmont Sausage............................Page 28...........847-357-1515 BAR STOOLS Chicago Booth ................................Page 43...........773-378-8400 Waco Manufacturing ................................................312-733-0054 BAR SUPPLIES Ramar Supply Co............................Page 13...........708-233-0808 Alfa Restaurant Supply ............................................773-588-6688 BARS-BUILDING & REFINISHING Golden Hardwood Inc ..............................................847-409-8677 BASSET (LIQUOR) CERTIFICATION Step Solution of Illinois.............................................630-787-1002 BATCH FREEZERS Kool Technologies ...........................Page 43...........630-483-2256 BBQ SAUCE Ken’s Foods .............................................................800-633-5800 BEEF New S B L Inc .................................Page 20...........773-376-8280 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage..................................847-928-0026 BEVERAGES Lifestyle Beverages..................................................630-941-7000 BLOODY MARY GARNISHES Belmont Sausage............................Page 28...........847-357-1515

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BOOTHS Chicago Booth ................................Page 43...........773-378-8400 Waco Manufacturing ................................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ................................Page 43...........773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box .......................................................312-829-4545 BREAD & ROLLS Gonnella Baking Co ........................Page 39...........312-733-2020 Il Mulino di Valenzano Bakery ..................................847-671-5216 BREAKFAST-FOODS Menza Foods ..................................Page 23...........630-230-0332 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ....................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co ....................Page 06...........773-731-8787 Grassland Dairy Products ........................................715-267-7767 BUTTER-NON-GMO Grassland Dairy Products ........................................715-267-7767 BUTTER-ORGANIC Grassland Dairy Products ........................................715-267-7767 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ....................Page 06...........773-731-8787 BUYERS GROUPS/CO-OPS GARA .......................................................................847-824-6941 CABLE TV-SALES & INSTALLATION All Sports Direct .......................................................630-918-3000 CALAMARI Fisherman’s Pride ...........................Page 06........... 800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts.............Page 10...........708-547-5969 CASH & CARRY OUTLETS GFS Marketplace .....................................................800-968-6525 CASH & CARRY WHOLESALERS Costco Business Center .................Page 39...........708-552-9017 CASH REGISTERS Advanced Data Systems Chicago ........................... 708-388-6111 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ..............................847-675-6066

CATERING-SUPPLIES Dishco SF .......................................Page 10...........510-823-2224 CATERING-VEHICLES DCI Central .....................................Page 09...........800-468-7478 CENTER OF THE PLATE ITEMS (COP) US Foods .................................................................630-595-1200 CHAIRS-COMMERCIAL Chicago Booth ................................Page 43...........773-378-8400 Waco Manufacturing ................................................312-733-0054 CHARCOAL Charcoal Supply Company ......................................312-642-5538 CHARCUTERIE ITEMS Alef Sausage...................................Page 40...........847-968-2533 CHICKEN-PROGRAMS FSI/Foodservice Solutions .......................................847-719-6088 CHILI Captain Ken’s Foods.......................Page 30........... 800-510-3811 Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 CHINA & DISHWARE Dishco SF .......................................Page 10...........510-823-2224 CHOCOLATES Dessert Concepts ....................................................773-640-4727 CHOCOLATES-BULK Mellos Snacks .......................................................... 312-550-1911 CIGARS Pacific Cigar Company ...................Page 46........... 630-972-1189 CLASSIFIED ADVERTISING Food Industry News .................................................847-699-3300 CLEANING PRODUCTS SuperClean ..............................................................847-361-0289 CO-PACKERS T F Processors.........................................................847-709-2600 COFFEE Farmer Brothers Coffee ...........................................312-437-1818 COFFEE & TEAS Royal Cup Coffee............................Page 09...........630-254-3365 COFFEE ROASTERS Tec Foods Inc..................................Page 16...........773-638-5310 Tugboat Coffee ........................................................630-390-6613

1/12/18 8:36 AM

Page 34 COLD STORAGE Perishable Distribution Solutions ....Page 12...........888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage.....................Page 10...........800-535-2445 COMBI-STEAMERS Rational USA............................................................888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction ...........Page 08...........773-775-0170 CONSTRUCTION-REMODELING Sarillo Developement ......................Page 24...........847-854-0800 CONSULTING & DESIGN A D E Foodservice Equipment ................................. 630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services ............Page 27...........847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 COOKING EQUIPMENT Ramar Supply Co............................Page 13...........708-233-0808 CORNED BEEF HASH Menza Foods ..................................Page 23...........630-230-0332 CORNED BEEF-FRESH Vienna Beef ....................................Page 16...........773-278-7800 EX-Cel Corned Beef ................................................312-666-2535 CORPORATE GIFTS Vienna Beef ....................................Page 16...........773-278-7800 CPA FIRMS AB CPA Inc ..............................................................708-430-3232 CRAFT BEVERAGES Deutsch Family Wine & Spirits........Page 41...........708-687-9870 CREDIT CARD PROCESSING Advanced Data Systems Chicago ........................... 708-388-6111 Heartland Payment Systems ...................................414-699-3097 DAIRY-PRODUCTS Instantwhip Chicago........................Page 15...........800-933-2500 DELI-MEATS Skyline Distributors .........................Page 19............630-834-1111 DELIVERY-VEHICLES DCI Central .....................................Page 09...........800-468-7478 DESSERTS Algelato Chicago ......................................................847-455-5355 Dessert Concepts ....................................................773-640-4727 DESSERTS-WHOLESALE Lezza Spumoni & Desserts.............Page 10...........708-547-5969 DIGITAL MARKETING Food Marketing Services .........................................224-801-1388 DIGITAL MENU BOARDS Advanced Data Systems Chicago ........................... 708-388-6111 DIRECT MAIL PROGRAMS Food Industry News .................................................847-699-3300 DIRECTV All Sports Direct .......................................................630-918-3000 DISHWASHER-LEASING & RENTAL Lee’s Foodservice ...........................Page 09........... 800-728-1102 Cintas Corporation ...................................................630-543-3666 DUCT CLEANING Black Diamond Plumbing & Mech...Page 22...........866-855-2932 Enviromatic Corp of America ..........Page 29...........800-325-8476 Olympia Maintenance ..............................................708-344-0344 DVR (DIGITAL VIDEO SURVEILLANCE) Advanced Data Systems Chicago ........................... 708-388-6111 EGGS Meadowbrook Egg & Dairy Company ......................312-738-2228 ELECTRICAL REPAIR & MAINTENANCE Black Diamond Plumbing & Mech...Page 22...........866-855-2932 Mackay Heating & Mechanical........Page 21...........847-381-0448 EMBROIDERY U Keep Us In Stitches .....................Page 15...........773-230-4322 ENERGY BROKER Century Energy Solutions ...............Page 30...........630-817-3164 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage..................................847-928-0026 ETHNIC FOODS Kikkoman Sales USA ......................Page 14...........630-954-1244 FAUCETS Faucet Shoppe The ........................Page 26...........773-478-3890 FILM-CUSTOM PRINTED Prairie State Group ..................................................847-801-3100 FILTERS-EXHAUST SYSTEMS Olympia Maintenance ..............................................708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection ...............................................630-761-3168 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety...........................................847-695-5990

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foodindustrynews.com FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment ....................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .........................................847-322-9185 FLATBREADS Grecian Delight Foods .............................................847-364-1010 FLEXIBLE PACKAGING Prairie State Group ..................................................847-801-3100 FLOORS Golden Hardwood Inc ..............................................847-409-8677 FOOD DISTRIBUTORS Costco Business Center .................Page 39...........708-552-9017 Cugini Distribution ...........................Page 21...........708-695-9471 Dearborn Wholesale Grocers Mktplace ...Page 18 ...............773-487-5656 Devanco Foods ...............................Page 25...........847-228-7070 Performance Foodservice-Chicago Page 11...........630-896-1991 Tec Foods Inc..................................Page 16...........773-638-5310 86 Foodservice ........................................................773-523-8861 Alfa Restaurant Supply ............................................773-588-6688 Anichini Brothers ......................................................312-644-8004 Chef’s Quality Meats ................................................708-333-0880 Christ Panos Foods .................................................630-735-3232 GFS Distribution.......................................................800-968-6391 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 US Foods .................................................................630-595-1200 FOOD EQUIPMENT Bob King Auctions ...........................Page 04...........847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ...........................................................224-307-2232 FOOD PRODUCTS Devanco Foods ...............................Page 25...........847-228-7070 Menza Foods ..................................Page 23...........630-230-0332 Tec Foods Inc..................................Page 16...........773-638-5310 GFS Marketplace .....................................................800-968-6525 Grecian Delight Foods .............................................847-364-1010 Neil Jones Food Company.......................................800-543-4356 Riverside Foods .......................................................800-836-8303 FOOD PRODUCTS-PREPARED Captain Ken’s Foods.......................Page 30........... 800-510-3811 FOODSERVICE DISTRIBUTORS GFS Distribution.......................................................800-968-6391 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman ....................Page 17...........847-232-4474 FOODSERVICE EQUIPMENT Leach Food Equipment Dist............Page 44...........815-712-7707 March Quality Used & New Equip...Page 15...........800-210-5895 Losurdo Inc ..............................................................630-833-4650 Rational USA............................................................888-320-7274 Thunderbird Food Machinery ...................................866-451-1668 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ............................................773-588-6688 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ..................Page 32...........888-908-5600 Mackay Heating & Mechanical........Page 21...........847-381-0448 Cobblestone Ovens .................................................847-635-0172 FOODSERVICE JOBS Industry.co................................................................800-741-4419 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ................................. 630-628-0811 Losurdo Inc ..............................................................630-833-4650 Sarfatty Associates .................................................. 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ..................Page 32...........888-908-5600 Cobblestone Ovens .................................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co............................Page 13...........708-233-0808 GFS Marketplace .....................................................800-968-6525 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage.....................Page 10...........800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ...............Page 08...........630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp ...........................................................224-307-2232 FRYERS FSI/Foodservice Solutions .......................................847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products .............................................800-325-7093 GELATO Palazzolo’s Artisan Dairy ................Page 24.........800-4GE-LATO Algelato Chicago ......................................................847-455-5355 GELATO EQUIPMENT & SUPPLIES Kool Technologies ...........................Page 43...........630-483-2256 Palazzolo’s Artisan Dairy ................Page 24.........800-4GE-LATO

Food Industry News® February 2018

GENERAL CONTRACTORS Sarillo Developement ......................Page 24...........847-854-0800 Walter Daniels Construction ...........Page 08...........773-775-0170 GIARDINIERA Authentic Brands.............................Page 31...........708-749-5430 E Formella & Sons ..........................Page 25...........630-873-3208 V Formusa Company ...............................................847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical........Page 21...........847-381-0448 GREASE REMOVAL SERVICE DarPro Solutions/Darling Int’l ...................................708-388-3223 Kaluzny Bros Inc ......................................................815-744-1453 GREASE TRAP CONSULTANT Grease Traps Inc ....................................................844-550-7708 GREASE TRAP PUMPING SERVICE Tierra Environmental.......................Page 08...........888-551-1998 DarPro Solutions/Darling Int’l ...................................708-338-3223 Kaluzny Bros Inc ......................................................815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ..........Page 29...........800-325-8476 Olympia Maintenance ..............................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ...............................Page 25...........847-228-7070 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 Olympia Food Industries ..........................................773-735-2250 GYROS Devanco Foods ...............................Page 25...........847-228-7070 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 Olympia Food Industries ..........................................773-735-2250 HAMBURGER PATTY MANUFACTURER Devanco Foods ...............................Page 25...........847-228-7070 HANDYMAN SERVICES Restaurant Handyman ....................Page 17...........847-232-4474 HEATING & AIR CONDITIONER SERVICE & REP Black Diamond Plumbing & Mech...Page 22...........866-855-2932 Mackay Heating & Mechanical........Page 21...........847-381-0448 Mechanical 24 .................................Page 12...........847-987-9738 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration ...................................................630-670-6890 HIRING SOLUTIONS Industry.co................................................................800-741-4419 HOOD & DUCT CLEANING Hoodz of Schaumburg ....................Page 26...........847-620-2608 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ......................................312-666-5222 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ..........Page 29...........800-325-8476 Olympia Maintenance ..............................................708-344-0344 The Best Touch ........................................................708-369-4958 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment ....................800-373-9714 HOT DOGS Authentic Brands.............................Page 31...........708-749-5430 Vienna Beef ....................................Page 16...........773-278-7800 Crawford Sausage ...................................................773-277-3095 Red Hot Chicago......................................................800-249-5226 HUMAN RESOURCES ADP..........................................................................847-507-4210 HUMMUS & SPREADS Grecian Delight Foods .............................................847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman ....................Page 17...........847-232-4474 ICE CREAM Chocolate Shoppe Ice Cream .........Page 32...........608-221-8640 Homer’s Gourmet Ice Cream ..........Page 27...........847-251-0477 Instantwhip Chicago........................Page 15...........800-933-2500 Palazzolo’s Artisan Dairy ................Page 24.........800-4GE-LATO Algelato Chicago ......................................................847-455-5355 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ...........................Page 43...........630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago........................Page 15...........800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ..............................Page 12...........847-987-9738 Major Appliance Service ..........................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ....................Page 40...........312-733-3900 Easy Ice ...................................................................866-327-9423 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical........Page 21...........847-381-0448

ILLINOIS FOOD PRODUCTS Illinois Dept of Agriculture ........................................217-782-5809 INSURANCE Jos Cacciatore & Company ............Page 21...........312-259-8200 Society Insurance ...........................Page 02...........888-576-2438 Caro Insurance Services..........................................708-745-5031 Concklin Insurance Agency......................................630-268-1600 ISU Northwest Insurance Services ..........................888-366-3467 The Horton Group ....................................................312-989-1410 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ............Page 21...........312-264-6055 INTERIOR DESIGNERS Sarfatty Associates .................................................. 847-920-1100 INTERNET ADVERTISING Food Industry News .................................................847-699-3300 INVENTORY CONTROL Sculpture Hospitality ................................................773-454-1300 ITALIAN BEEF Authentic Brands.............................Page 31...........708-749-5430 Devanco Foods ...............................Page 25...........847-228-7070 Serrelli’s Foods ...............................Page 03..........877-385-BEEF Grecian Delight Foods .............................................847-364-1010 Red Hot Chicago......................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ..........................Page 25...........630-873-3208 ITALIAN SAUSAGE Devanco Foods ...............................Page 25...........847-228-7070 Anichini Brothers ......................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co............................Page 13...........708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ......................Page 14...........630-954-1244 JOB SITES (FOODSERVICE) Industry.co................................................................800-741-4419 JUICERS-FRUIT & VEGETABLES Berkel Midwest.........................................................800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ..........Page 29...........800-325-8476 Olympia Maintenance ..............................................708-344-0344 KNIFE-SHARPENING SERVICE Maestranzi Brothers .................................................708-867-7323 LABELS-ALL TYPES Prairie State Group ..................................................847-801-3100 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ................................................773-254-6100 Mickey’s Linen ......................................................... 773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits........Page 41...........708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ......................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ....Page 12...........888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ..................................847-899-8146 MARKETING-SERVICES Qwikdesign.com..............................Page 43...........847-227-7412 Illinois Royalty ..........................................................630-487-1485 MAYONNAISE Columbus Vegetable Oils................Page 48...........773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.........................................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .........................800-382-2266 MEAT-WHOLESALE Devanco Foods ...............................Page 25...........847-228-7070 Grant Park Packing .........................Page 04...........312-421-4096 New S B L Inc .................................Page 20...........773-376-8280 Anichini Brothers ......................................................312-644-8004 Chef’s Quality Meats ................................................708-333-0880 International Meat Company ....................................773-622-1400 MEATBALLS Authentic Brands.............................Page 31...........708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service .........................................847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods .............................................847-364-1010 MENUS-CUSTOM PRINTED Accurate Printing......................................................708-824-0058 MILK Instantwhip Chicago........................Page 15...........800-933-2500 MUSSELS-FRESH Artic Blue Mussels ..........................Page 06...........773-940-1390

1/12/18 8:36 AM

Food Industry News® February 2018 OIL FILTRATION DEVICES Vito Fryfilter ..............................................................847-859-0398 OILS & FATS-COOKING Columbus Vegetable Oils................Page 48...........773-265-6500 OILS & SHORTENING Columbus Vegetable Oils................Page 48...........773-265-6500 Super Golden Fry Oil ......................Page 19...........630-359-5614 OILS & VINEGAR Pastorelli Foods ................................................... 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils................Page 48...........773-265-6500 Salad Oils International Corp ...................................773-261-0500 OLIVE OILS Columbus Vegetable Oils................Page 48...........773-265-6500 Salad Oils International Corp ...................................773-261-0500 ORGANIC FOODS Pastorelli Foods ................................................... 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical........Page 21...........847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .................................................847-635-0172 PACKAGING SPECIALISTS Wertheimer Box .......................................................312-829-4545 PACKAGING-FOOD & PRODUCTS Prairie State Group ..................................................847-801-3100 PAINTING & HANDYMAN SERVICES Restaurant Handyman ....................Page 17...........847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc..................................Page 16...........773-638-5310 PAPER-PRODUCTS Ramar Supply Co............................Page 13...........708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co............................Page 13...........708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ...........................Page 21...........708-695-9471 Pastafresh Home Made Pasta .................................773-745-5888 PATTY MACHINES/FOOD FORMERS Berkel Midwest.........................................................800-921-9151 PAYROLL SERVICES AB CPA Inc ..............................................................708-430-3232 ADP..........................................................................847-507-4210 Heartland Payment Systems ...................................414-699-3097 PEANUTS-BULK(IN THE SHELL) Mellos Snacks .......................................................... 312-550-1911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ..........................Page 18...........800-332-7805 Orkin Commercial Division.......................................773-431-7512 PICKLES & RELISH Vienna Beef ....................................Page 16...........773-278-7800 PITA BREAD Grecian Delight Foods .............................................847-364-1010 PIZZA CRUST CRISP ADDITIVES Krisp-It......................................................................800-574-7748 PIZZA PRODUCTS Krisp-It......................................................................800-574-7748 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ......................................................312-644-8004 PLUMBING SERVICES Black Diamond Plumbing & Mech...Page 22...........866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The ........................Page 26...........773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ..............................847-675-6066 POINT OF SALE SYSTEMS Retail Control Solutions ...........................................630-521-9900 Schmaus Cash Register & POS ..............................847-675-6066 POPCORN BULK-POPPED & RAW Mellos Snacks .......................................................... 312-550-1911 POS SYSTEMS Advanced Data Systems Chicago ........................... 708-388-6111 POULTRY-FRESH New S B L Inc .................................Page 20...........773-376-8280 PRESSURE WASHING Olympia Maintenance ..............................................708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing......................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ..........................Page 25...........630-873-3208 Milano Baking Company ........................................800-495-BUNS T F Processors.........................................................847-709-2600 PROCUREMENT SERVICES VGM Client Rewards ...............................................815-603-2289

feb 2018 33-40 classifieds.indd 35

PRODUCE DISTRIBUTORS Premier Produce ......................................................847-678-0780 PRODUCE-WHOLESALE US Foods .................................................................630-595-1200 PROPANE Pinnacle Propane.....................................................224-754-1213 PROPANE SERVICE Propane Pete ...........................................................847-754-7662 PUBLISHING Food Industry News .................................................847-699-3300 RE-UPHOLSTERY Chicago Booth ................................Page 43...........773-378-8400 RECRUITING(SITES & APPS) Industry.co................................................................800-741-4419 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage.....................Page 10...........800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ..................Page 32...........888-908-5600 Mackay Heating & Mechanical........Page 21...........847-381-0448 Mechanical 24 .................................Page 12...........847-987-9738 Climate Pros ............................................................888-463-8159 REFRIGERATION SERVICE Temperature Pros ....................................................630-470-7664 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ...............Page 08...........630-879-3131 REFRIGERATION-INSTALLATION & REPAIR Polar Refrigeration ...................................................630-670-6890 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ...........Page 08...........773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ...........................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .......................................847-719-6088 Losurdo Inc ..............................................................630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ...............Page 08...........630-879-3131 Olympic Store Fixtures....................Page 03...........773-585-3755 Ramar Supply Co............................Page 13...........708-233-0808 Berkel Midwest.........................................................800-921-9151 TriMark Marlinn Equip & Supplies............................708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ..................Page 32...........888-908-5600 Mackay Heating & Mechanical........Page 21...........847-381-0448 Berkel Midwest.........................................................800-921-9151 Cobblestone Ovens .................................................847-635-0172 Major Appliance Service ..........................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ...........................Page 04...........847-363-2268 March Quality Used & New Equip...Page 15...........800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives .............................. 708-361-1150 Kudan Group Inc ......................................................312-575-0480 Marcus Cook-Baum Realty Group ........................... 312-275-3112 Nick Dibrizzi/Coldwell Banker ..................................708-562-9328 Pontarelli & Company ..............................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ................................. 630-628-0811 Losurdo Inc ..............................................................630-833-4650 Sarfatty Associates .................................................. 847-920-1100 RESTAURANTS La Scarola Restaurant ....................Page 25...........312-243-1740 SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products .........................847-678-8250 SALAD-DRESSINGS Authentic Brands.............................Page 31...........708-749-5430 Ken’s Foods .............................................................800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils................Page 48...........773-265-6500 Tec Foods Inc..................................Page 16...........773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association ........Page 17...........312-787-4000 SATELLITE TV SYSTEMS All Sports Direct .......................................................630-918-3000 SAUSAGE Belmont Sausage............................Page 28...........847-357-1515 Vienna Beef ....................................Page 16...........773-278-7800 Anichini Brothers ......................................................312-644-8004 Crawford Sausage ...................................................773-277-3095 Red Hot Chicago......................................................800-249-5226 SAUSAGE MANUFACTURER Grant Park Packing .........................Page 04...........312-421-4096 SAUSAGE PRODUCTS Alef Sausage...................................Page 40...........847-968-2533

Page 35 SCALES Berkel Midwest.........................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company ...............Page 26...........773-847-1820 SEAFOOD Artic Blue Mussels ..........................Page 06...........773-940-1390 Fisherman’s Pride ...........................Page 06........... 800-543-2110 SEATING Waco Manufacturing ................................................312-733-0054 SEATING REPAIRS Express Seating ..............................Page 27...........630-985-7797 SERVING PLATTERS Dishco SF .......................................Page 10...........510-823-2224 SEWER(MAINT)-RODDING & JETTING Black Diamond Plumbing & Mech...Page 22...........866-855-2932 Tierra Environmental.......................Page 08...........888-551-1998 DarPro Solutions/Darling Int’l ...................................708-338-3223 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ....Page 12...........888-491-1641 SHORTENING Columbus Vegetable Oils................Page 48...........773-265-6500 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ..................................847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest.........................................................800-921-9151 Maestranzi Brothers .................................................708-867-7323 SNACK FOODS Belmont Sausage............................Page 28...........847-357-1515 SOAPS & DETERGENTS Lee’s Foodservice ...........................Page 09........... 800-728-1102 SOFT DRINKS PepsiCo Foodservice ...............................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ...........................Page 43...........630-483-2256 SOUPS Vienna Beef ....................................Page 16...........773-278-7800 Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 SOUS-VIDE COOKERS Sammic Corp ...........................................................224-307-2232 SPECIALTY FOODS Artisan Specialty Foods ...........................................708-762-5238 STAFFING-SERVICES Atlas Employment Services ............Page 27...........847-671-1557 STEAM CLEANING Olympia Maintenance ..............................................708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist............Page 44...........815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest.........................................................800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery .........................................847-593-5957 TABLES-ALL TYPES Chicago Booth ................................Page 43...........773-378-8400 RestaurantWoodTables.com ....................................773-599-6200 Waco Manufacturing ................................................312-733-0054 TABLEWARE Dishco SF .......................................Page 10...........510-823-2224 TAMALES Supreme Frozen Products .......................................773-622-3777 TEA-GREEN Dewdrop Tea ............................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services ............Page 27...........847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty ..........................................................630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean...........................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods ................................................... 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News .................................................847-699-3300 TRUCK-BODIES Morgan Corporation ........................Page 03...........608-436-4177 TRUCK-REFRIGERATED DCI Central .....................................Page 09...........800-468-7478 TRUCK-SALES & SERVICE DCI Central .....................................Page 09...........800-468-7478 Mercedes Benz of Chicago ......................................312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center .........................Page 23...........708-352-5551 M & K Truck Centers (Hino) ............Page 12...........708-793-5251 M & K Truck Centers (Isuzu) ...........Page 13...........708-793-5251

VENTILATING-SYTEMS CLEANING

Enviromatic Corp of America ..........Page 29...........800-325-8476 Olympia Maintenance ..............................................708-344-0344

VIDEO GAMING TERMINALS

Illinois Gaming Systems...........................................312-544-9856

WALK IN COOLER- MOBILE- RENTAL/LEASING

Portable Cold Storage.....................Page 10...........800-535-2445

WALK-IN COOLER REPAIR & MAINTENANCE

Mackay Heating & Mechanical........Page 21...........847-381-0448 Mechanical 24 .................................Page 12...........847-987-9738

WALK-IN COOLERS AND FREEZERS

Custom Cooler & Freezer ...............Page 08...........630-879-3131

WAREWASHING PROGRAMS

Lee’s Foodservice ...........................Page 09........... 800-728-1102

WEBSITE DESIGN

Americaneagle.com ........................Page 33...........847-699-0300

WEBSITE DESIGN SERVICES

Stick Out Social...............................Page 14...........312-655-9999

WELDING & FABRICATING

KOP Ind. Welding & Fabrication .....Page 25...........630-930-9516

WHIPPED CREAM

Instantwhip Chicago........................Page 15...........800-933-2500

WINE & SPIRITS

Deutsch Family Wine & Spirits........Page 41...........708-687-9870

YOGURT & SOFT SERVE EQUIPMENT

Kool Technologies ...........................Page 43...........630-483-2256

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

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

Seasoned Sales Professional WANTED

Looking for a change?

Tierra Environmental, the Midwest’s leading grease trap pumping and water jetting company is looking for a sales professional to call on all types of downtown restaurants and food businesses. We offer excellent earning potential, health insurance coverage and more.

For consideration, please send your resumé in confidence to cnavarro@tierra-environmental.com

1/12/18 8:36 AM

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foodindustrynews.com

Food Industry News® February 2018

CLASSIFIEDS

PONTARELLI ASSOCIATES

Chicago’s Premier Hospitality Real Estate Brokers

REAL ESTATE SERVICES

For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today.

Kudan Group twitter.com/RestaurantRE

*Restaurant Brokerage Division*

Vince Ferraro

FORMER “RIGGIO’S”: Corner, Milwaukee & Oakton, Niles! Fully equipped.

Freestanding. 7,250 sf. Brick. 52,966 lot. Seats 202. Parks 107. Est. 1957!!

Lease or sale. Pristine condition! Suburban icon. $2.350M Illness forces sale. $59K

PIZZA: Just listed! NW side. Est. 1982!! Carry-out & delivery only.

Great lease. BIZ, FF&E @ $85K LOCATION: River and Oakton, Des Plaines. Former restaurant site. 2,600 sf. building, 13,200 sf. lot. Signalized intersection. RE @ $495K

312.575.0480 www.kudangroup.com NEW LISTINGS & UPDATES Bucktown- 1912 N. Western Ave. - Assets for Sale LI NE ST W IN G!

FAST FOOD: NW Suburb. Got it all + Beer & Wine! Seats 160. Est. 1989.

DELLS AREA: Freestanding patio. Seats 100. Paved lot. Family-style with liquor

RE PR DU IC CE E D!

WILMOT: Banquet hall / Restaurant. Est. 26 years. Seats 280. Parks 100+.

Bonus: Apartment! Growing area. RE, BIZ, FF&E @ $585K

Fully built-out coffee bar and restaurant with 12 foot hood, black iron, 2 ADA bathrooms and open floor plan. Strong traffic and pedestrian counts near Brown and Blue L stops.

Size: 2,000 SF Rental Rate: $5,000 per Month (Net) Price: $74,500 Agent: Jarrett

Crest Hill, IL- 802 Theodore St. - Bada Brew

DEVELOPMENT SITE: Des Plaines, just North of Rivers Casino in Rosemont!

Music venue/bar with high revenue video gaming, located in a strip center. Fully-equipped kitchen with black iron/hood. All FF&E included. Space is divisible.

ITALIAN CAFÉ: Est. 20 years! Area favorite. Nights only. Seats 50 in nostalgic

Lakeview- 905 W. Belmont Ave. - Gyro Mena - Business for Sale

license! Est. 1988. Pristine “Turn-Key.” REAL ESTATE, BIZ, FF&E @ $395K

Soft corner. Signalized. +/- 26,000 sf. $1M

YOU CONCEPT: Mt. Prospect. Freestanding. Best for breakfast/lunch or dinner.

!

RE P DU RI CT CE IO N

dining room. Harlem & Irving area. Great lease. BIZ, FF&E @ $99K

Size: 5,300 SF Rental Rate: $3,000/Mo. (Gross) Price: $119K (Bus.+Assets) Agent: Chad

TAVERN: Coveted Chicago Tavern License! Great NW side neighborhood.

Est. 1959!! Mature crowd. 7 tap. XL condition. BIZ @ $125K GREAT FOOD...FAST!: Rave reviews! Unique menu featuring “comfort food.”

LI NE ST W IN G!

Lease w/ option on REAL ESTATE. New Price = $60K!!

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@PontarelliAssociates.com

RE PR DU IC CE E D!

High volume. Favorable lease. Licensing agreement. Seats 40. Parks 12.

Signalized, busy intersection, NW side of Chicago. BIZ, FF&E @ $165K

REALPOUL REALTY “Commerce With Morality™”

LI NE ST W IN G!

!

MEMBER: CRBA

LI NE ST W IN G!

CALL 847-778-3571

2731 W. Touhy Ave. Chicago, Illinois 60645 Please Call (773) 743-2100 or Email peterjp@realpoul.com

Peter J. Poulopoulos, MBA

LI NE ST W IN G!

THINKING OF BUYING OR SELLING?

RESTAURANT-BAR-PIZZA Restaurant-Bar-Pizza-Free Standing - 3.5 Acres - W/Property-Owner Financing $1,795,000 SPORTS BAR & 18K STRIP MALL Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!) $993,000 Call us at (773) 743-2100 for: 1) Property Management,

2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote, 4) Story of your business in Estiator magazine

MEMBER: CRBA

feb 2018 33-40 classifieds.indd 36

RE PR DU IC CE E D!

RE P RED PRR DUUC IICCE CTEIOE DN! !

Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin

Lakeview- 3001 N. Ashland Ave. - Real Estate Sale or Lease

Mixed-use building with a restaurant/bar and one 3-bed/2-bath rental unit. Includes basement, garage, 2nd floor party room/office & large outdoor seating area.

Size: See Agent Rental Rate: $6,000/Mo. (Modified Gross) Price: Negotiable Agent: Brian

Lincoln Park - 2020 Lincoln Park West- Restaurant/Retail for Lease Second generation space at the base of a 440 unit apartment complex. Ideal for restaurant, retail, medical or office use. Located among major tourist attractions and local staples.

Size: 4,650-10,625 SF Rental Rate: $18/SF NNN Agents: Brian/Juan Carlos

Logan Square- Confidential #G100 - Business for Sale Large bar/restaurant with private outdoor patio for sale in hot Logan Square. Turn-key business or bring your own ideas to this amazing location. 3,840 SF + 1,160 SF Patio Size: 5,000 SF Total Rental Rate: $31/SF (Modified Gross) Price: $249K Agent: Georg

Logan Square- 2833 W. Armitage Ave. - Ugo’s - Business and Real Estate One-story building with recently updated restaurant/bar. Business with lease -or- real estate with business for sale. Full basement for party room, additional dining, storage and office.

Size: 2,500 SF Rental Rate: $25/SF (Net) Price: $125K (Business) $600K (R.E.) Agent: Brian

Orland Park, IL- Confidential #C122 - Business & Real Estate for Sale

Alehouse restaurant in affluent suburb. One-story commercial building with large outdoor patio. Great location & property for national tenant in outlot of Orland Square Mall.

Size: 9,635 Building 1.75 Acres Lot Price: $3.6M Agent: Chad 815.404.9171

Ravenswood- 4845 N. Damen Ave. - Ampersand Wine Bar

Newly constructed restaurant & bar with sidewalk cafe. Located conveniently near two mass transit lines (Metra & CTA). Includes newer restaurant infrastructure & equipment.

Size: 1,200 SF Rental Rate: $2,440.78/Mo. (Modified Gross) Price: $159K Agent: Juan Carlos

Wheeling, IL- Confidential #C124 - Business & Assets for Sale Restaurant/bar with outdoor patio located in a new strip mall. Live music on weekends with a private room available. Seats 180 for dining and 25 at bar. All FF&E included.

Size: 5,765 SF Interior + 824 SF Patio Price: $990K (Bus.+Assets) Agent: Chad 815.404.9171

Wicker Park- 1612 W. Division St. - Formerly The Bedford

Negotiable financing, partnership or joint venture opportunities. Fully built-out bar, restaurant and lounge. Sublease and terms negotiable for existing and experienced owner/operators.

Size: 9,623 SF Rental Rate: $20,495.77/Mo. (Net) Agent: Jarrett RE P DU RI CT CE IO N!

AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES BAR / TAVERN HOME PROPERTY FS 1.5 Ares, Bar-Tavern w/Apt above + 3-bed House / or Business only $735,000 BREAKFAST-LUNCH Breakfast-Lunch / Fast Food 6am to 3pm $80,000 CONDO Beautiful 5th floor corner 2-bdr condo impeccably maintained $174,500 FAST FOOD Fast Food 2,000 sq. ft. - Corner - Incredible Opportunity – Priced Right $69,000 FAST FOOD Fast Food - Well Known & Long Established - Close to Lincoln Park Zoo $155,000 FAST FOOD Free Standing Fast Food - W/Property $1.375M - Outstanding! $280,000 FAST FOOD Fast Food, Frees Standing, Profitable, Same Owner Over 17 Years $295,000 FAST FOOD Fast Food - Hot Dogs Free Standing - Property - Opportunity $349,000 FAST FOOD Fast Food, FS, Corner, Drive-Thru, 65 Seats, W/Prop.-Video Poker $675,000 FAST FOOD Fast Food - Free Standing - W/Property - Drive Thru - Goldmine $1,199,000 FAST FOOD Free Standing Fast Food - Business and Property - Outstanding! $1,375,000 LAND 7.5 Acres Zoned C2, Unbelievable offering! Extend to Stop Light! $1,595,000 RESTAURANT Restaurant-Free Standing-Same Owners for 25 Years! Business Only $625,000 RESTAURANT Free Standing Family 185-Seat Restaurant, 5,500 sq. ft. W/Property $849,000 RESTAURANT Restaurant-Free Standing-Same Owners for 25 Years! Business and Property! $1,575,000 RESTAURANT BAR Restaurant with Property of 2 Acres -Spectacular offering! - Video Poker $1,595,000

Fast casual restaurant available in the heart of Lakeview. Space comes complete with large exhaust system and full basement for storage. All FF&E included.

Size: 1,250 SF Rental Rate: $45/SF Net Price: $139,900 Agent: Adam

Yorkville, IL- Confidential #C121 - Real Estate + Business for Sale Charhouse with Italian specialties situated on a hard corner in Yorkville. Monument sign on Route 34. Includes fully-equipped kitchen, banquet room, gorgeous bar and all inventory.

Size: 5,475 SF Building .94 Acres Lot Price: $1,399,000 Agent: Chad 815.404.9171 REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM

Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661

MEMBER: CRBA

1/12/18 8:37 AM

Food Industry News® February 2018

Page 37

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

NEW! RETAIL CENTER FOR SALE/LEASE

Orland Hills. Just south of 159th Street on 94th Avenue

By Walmart, on the borders of Orland Park. 13,133 +/- SF Building/45,000 SF Lot/Parks 40 Cars.Tenants-Tobacco, Phone, Bakery Café, Men’s Salon, Grocery Store. There are 1,917 SF and 1,990 SF Available. Combined 3,907 SF perfect for any restaurant concept. Call for More Information.

Only From

Nick Di Brizzi 888-317-7721 NEW! PIZZA!! PIZZA!

NEW! CHICAGO/SOUTH SUBURBS

Chicagoland Area. Established for 20 years.

Sales $1,200,000 a year; Cash Flow $200,000 Qualified buyers only. Must sign confidentiality agreement and have proof of funds.

Selling Business Only.

Restaurant-bar-banquets-drive thru-catering.

Specializes in ribs, steaks, chicken & fish. Established for 43 years. 4 million in sales a year verifiable. 16,000 SF building/seats 200 in dining room, 200 in banquet rooms plus sit down bar 22 seating. Carry out with drive-thru window, catering service with 2 delivery trucks. Parking for 155 vehicles. Five slot machines $120,000 gross monthly. Owner retiring after 43 years. Possible owner financing to qualified buyer with $400,000 down. For Sale-New Price: $999,000.

NEW! NORTH SHORE SUBURBS

For Lease/Sale. 3,783 SF building with 79,715 SF lot.

Quick service restaurant with drive-thru window.

Existing furniture, fixtures and equipment in place.

Next to CVS Pharmacy. Surrounding retailers include CVS Pharmacy, KFC, Walgreen’s, Culver’s Burgers, Applebee’s, Burger King, etc.

NEW! WESTERN SUBURBS-DOWNTOWN HOT WESTERN SUBURB BY TRAIN STATION Lease NNN $21 per SF; Real Estate taxes $2.81 per SF. Turn key 4,000 SF fully equipped restaurant-bar. Selling leasehold improvement, fixtures and equipment.

NEW! WESTERN SUBURBS

Most famous “Hot Dog Stand” in the Midwest Free standing drive-in. Real $$$ maker. Seats 40; Parks 20. Selling Real Estate & Business.

Qualified buyers only.

Established for 30 years Turn-Key Eastern European Restaurant.

1,300 SF plus Lower Level. Seats 50, Real $$$ Maker. Owner retiring. Serves beer & wine. Rent $1,500 per month. Selling Business for $69,500 NEW! CHICAGO SOUTH

NEW! PALATINE, DUNDEE ROAD & ROUTE 53 10,000 SF Restaurant-Pizzeria with separate entrance-Bar-Banquet & Catering plus 12,000 SF lower Level with high flexicore ceilings with five walk in cooler-freezers.

Turn-key. Must see to appreciate. Former owner invested more than $1.5 million in leasehold improvements, fixtures & equipment. For Lease: $10,000 per month.

Qualified tenants only.

NEW! WESTERN SUBURBS - LISLE For Lease-free standing former restaurant. 2,520 SF plus 1,000 SF lower level brick building. Lot 22,850 SF, Hard corner stoplight intersection SEC of Main Street (Route 53) and Maple Ave. National Tenant location by Benedictine University.

Next to major national tenants, high traffic counts, great demographics. Lease type: NNN/$30 per SF NNN. Real Estate Taxes: $5.60 per SF

NWC stoplight intersection of 47th Street and Damen Avenue. Located in the outlot of “The Yards” Plaza.

For Sale/Lease. 3,750 SF building with 27,557 SF Lot. Brand New quick service restaurant with drive-thru window. Existing furniture, fixtures and equipment in place. Located next to Burger King, Pizza Hut & Wings in the same shopping center. Surrounding retailers include Checkers Burgers, McDonald’s, Home Depot, Walgreen’s, Food For Less.

MEMBER: CRBA

NEW! HOT LOCATION FOR YOUR NEW FOOD CONCEPT 640 Ogden Avenue, Downers Grove. 1,360 to 7,440 SF available 18’ feet clear ceiling height. FOR LEASE Class “A” Retail Center available June 2017. High traffic counts and excellent demographics.

NEW! DOWNTOWN RIVERSIDE BY TRAIN STATION

NEW! SOUTHWEST SUBURBS-MIDLOTHIAN ON CICERO AVE.

Just one door south of the SEC stoplight intersection of 147th Street and Cicero Avenue. For Sale/Lease.

4,200 SF building with 46,590 SF lot. Brand New Quick Service Restaurant with drive-thru window.

49,000 VPD traffic count on Cicero Avenue and 29,000 VPD traffic count on 147th Street. Next to Fannie May and across from Walgreen’s, major development NWC of 147th Street and Cicero Avenue. Surrounding retailers include, Mariano’s, Cooper’s Hawk, McDonald’s, Pepe’s Mexican Restaurant, Popeye’s Chicken, Panda Express, Taco Bell.

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

CENTRAL LAKE COUNTY

RESTAURANT/BAR

After 25+ profitable years, owner is ready to pass the “controls” to the next hospitality enthusiast.

Seats approx. 120, plenty of newly re-paved parking and two beautiful rental units that subsidize the rent. New roof, updated plumbing, mostly newer compressors, low rent and nice lease terms. AADT approx. 25,000.

Value added: Gaming.

Business: $190,000.

JOHN PANTELOPOULOS

(224) 730-1953 CBS REALTORS

feb 2018 33-40 classifieds.indd 37

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! HIGH VOLUME SUBURBAN LOCATION Family restaurant available. Established over 40 years. Approx. 4,500 sq. ft. Freestanding building, plenty of parking, seats 150 plus.

High volume sales. Reasonable lease.

Business only. Asking $399K.

LONG ESTABLISHED SPORTS BAR/PUB In full operation with gaming. Approx. 2,5003,000 sq. ft. w/ parking.

Located in SW suburbs.

Additional rental income from retail space & apartment.

Adjacent to bar.

Priced to sell.

Call for details.

PIZZERIA TAKEOUT Established over 50 years.

Limited hours. Includes real estate. Priced to sell quickly. Recently reduced.

Call for details.

ITALIAN RESTAURANTS W/ BANQUETS & PIZZERIA

Multiple locations. Long established, over 50 years of history.

Has gaming! Will separate.

Seller retiring. EXTREMELY CONFIDENTIAL!

Call for details.

CATERING BUSINESS FOR SALE

SPORTS BAR AND GRILL

NW Suburbs Downtown area.

Newly remodeled.

High volume.

Reasonable lease.

CALL FOR DETAILS!

Community favorite. Many years in business with base established.

Limited hours. Very profitable. Easy takeover. Sellers will train. Call for details.

PANCAKE HOUSE

Chicago location. 3,000 sq. ft.

Seats 120. Long term, favorable lease. Limited hours. Possible owner financing. Call for details.

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

1/15/18 2:16 PM

Owner retiring. Free standing building and business in Romeoville, IL on a large parcel for sale as a package for $1.5 million. Property and business have been under the same ownership for 32 years.

This is a sports bar/restaurant/banquet hall that carries the name of a former professional Bears player. There are numerous TVs and projectors in the main dining room and game room to watch your favorite teams.

Sports memorabilia is included with the sale provided the namesake remains the same or will be negotiated depending on the use. Restaurant equipment and furniture included in sale. Inventory negotiated based on the day before closing.

Land is 1.72 acres with 150 parking spaces.

Building is 6,100 sq. ft. on the first floor with 32 seats at the bar. 118 seats in main dining room and 125 seats in the game room. Basement is also 6,100 sq. ft. with 140 seats in the banquet room.

There are 5 video gaming machines in the bar area that produce approx. $7K - $9K per month.

This is a great opportunity to own land and a profitable, growing business in an area that is developing with 40,000 cars passing by the business. Keep the same building and concept or design your own.

COMMERCIAL/RESIDENTIAL BUILDING 7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food.

Tavern license.

Lot 50 x 125. Occupancy: 98 Some financing available.

$675,000

Call Wesley at 773-671-1273

FOR SALE

Seeking new owner for small fastcasual Mexican restaurant in Lake County. In business 20 years! 1,800 sq ft. Seats 65. Unique menu. Liquor license! Equipment and all recipes included! Priced to sell. $149K

Price reduced to sell:

$239,000

BERLIN WISCONSIN Bar/Restaurant

www.nicolinosmchenry.com

CAMBRIDGE REALTY & BROKERAGE

with 30 yrs of Hospitality Experience, proudly presents: • DOWNTOWN PUB, Chicago 3,600 sq ft, seating for 150, plus 20 Bar Stools, walking distance to City Hall, rent only $5,000 month Gross.

13 yrs left on Lease asking: $500,000 business only.

• BANQUET HALL, NW Suburbs, $4 Million in Sales, 35 yrs in business, owner retiring,seating for 900 guests, asking $5.8 Million with two commercial parcels. Call for details, too good to pass up.

• GREEK THEME RESTAURANT, Chicago, 40 seats inside, 26 outside café, ALL NEW. BUILDOUT, New Electric, New Equipment, New Furniture 2 months old asking…$145,000 Business only • SPORTS BAR OR DINER, Des Plaines, 6,000 sq feet, with Huge Bar, Outside Patio, recently remodeled, turnkey operation, asking $350,000 Business only • STEAKHOUSE, Oak Brook Area, $2.5 Million in Sales, 8,200 sq feet, ample parking, upscale buildout with banquets and outdoor seating, and enclosed patio asking:$3.5 Million w/ property • BREAKFAST RESTAURANT, Gurnee, Hard Stop Light Corner, OWNER WILL BUILD TO SUIT, up to 10,000 sq feet. Call for information.

CALL PATRICK: (847) 710-9233 OR EMAIL: Patrick.haris@gmail.com

feb 2018 33-40 classifieds.indd 38

Berlin may need a taste of Chicago.

4300 sq. ft . on main level w/ original floor and 13-ft tin ceiling and another 4300 sq. ft. on U.L. with beautiful owner’s apt and an extra unfinished unit.

Price is for R.E. only. Antique pieces may be available at additional cost.

$ 179,900

John Pantelopoulos (224) 730-1953 JP Realty

WESTERN LAKE COUNTY

Banquet Hall–Attractive, free-standing facility, fully equipped with a seating capacity of 250 and plenty of parking.

Elegant interior and convenient location. $725,000

John Pantelopoulos (224) 730-1953 CBS Realtors

NRT

Amazing Turnkey Opportunity Available in Time for Busy Spring Season 9900 S. Pulaski Road // Evergreen Park, Illinois BUILDING SIZEZE HIGHLIGHTS 3,200 SF • Mixed-Use Zoning • Stoplight Intersection LOT SIZE • 2-Bedroom Home Included 7,800 SF • Great Neighborhood SEATING • SBA Financing Available 54 (18 booths)

SKOKIE

Breakfast and Lunch, good hrs.

Business with Real Estate.

Building with parking lot 66x110

RESTAURANT FOR SALE

(815) 354-4321

NEIGHBORHOOD FAVORITE SINCE 1978

847-652-8164

TGI Realty Call Ted 847-804-8000

Contact Jay at NALLEY REALTY

Over 4,100 sq. ft. two different dining rooms with a big outdoor patio for a total of more than 200 seats. All fixtures and furniture included but not inventory. Attractive lease terms available. Asking $250,000 for business only.

BROKERS WELCOME Call or text 708-304-3448

Call Jake for more info.

Call Jim at 630-915-7373 McHenry, over 7,000 sq. ft. Complete package; Building Business & Land. Great location over an acre of land! Turn key operation. Income producing slot machines & off-track betting on site. A Must See!

ITALIAN RESTAURANT FOR SALE

Across from Brothers Rice High School, Mother McAuley High School and Saint Xavier University

Includes equipment, fixtures and inventory.

Additional income from attached two bedroom home. Can be a work / live situation.

PRICE REDUCED FOR QUICK SALE! Terry Canning // 630-202-7098 Cell tcanning@cbcworldwide.com

Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in real estate

Scottsdale / Phoenix Area 8388 East Hartford Suite 100 REALTOR® Scottsdale, AZ 85255

MICHAEL YERGIN 312.952.5683 O: 602.230.7600 E: dryergin@aol.com www.homesmart.com

Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs PIZ3G Jet Air Pizza Oven w/ Cart $7,000 $8,000 experience inDoyan all facets in LP Gas, 3 decks, stainless steel interior & exterior real estate

18 month new gas pizza oven, custom cart included!

Pick up only, no delivery - Palatine IL Need more detail? Call 847-370-6131 or email SplintersSportsPub@yahoo.com

FOR SALE

North WI. year-round family recreation resort with food service. 24 homes & cottages, 27 level acres, 1,200 ft. sand lake front. Turn key, present owner retiring — Willing to train. Prospective Operators Only.

Call Susan 517-857-3856

1/12/18 8:37 AM

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artford e 100 85255

Food Industry News® February 2018

Sammie’s North Chicago Celebrates One Year Anniversary In 1964, Sammie’s opened its first restaurant in a trailer in the Portage Park area of Chicago. Serving Chicago-style sandwiches for decades, today, there are five Sammie’s locations -- all in Lake County. “We are very happy to be the home of the newest Sammie’s restaurant,” said Mayor Rockingham.

“We look forward to a long prosperous partnership with you.”

The fifth restaurant is located on Sheridan Road in North Chicago. “We were very excited to open here,” said David Keith, Co-Owner. “The city and people have really embraced us, and that means a lot to me since my family roots are in the City of North Chicago.”

Keith’s family ties to North Chicago run deep.

“My father and grandparents are from North Chicago,” said Keith. “Not only that, my aunt was honored in a city parade as being North Chicago’s oldest and longest living resident and worked at Jelly Belly on Morrow Avenue her whole life; she walked across the street to go to work.” David Keith’s father, the late William E. Keith was a career officer in the Army Air Corp and the first state chairman of the Pearl Harbor Survivors Association. “My grandparents are buried at the Northshore Garden of Memories cemetery on Dugdale Avenue,” Keith said, “My father is buried in Ft. Sheridan National Cemetery.”

David Keith started in

feb 2018 33-40 classifieds.indd 39

Page 39

No Matter Whose Burger You Serve,

Burgers Always Taste Better on Gonnella Pretzel Roll Buns!

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 In Praise of Effective Followers Do you really want a leader in your business?

Someone who will shake up the old team and push out old ideas? Perhaps not; what you really want is an effective team member: A great follower.

In his book “In Praise of Followers,” author Robert E. Kelly outlines four qualities of effective followers: the family business as a teenager washing dishes at the Grayslake restaurant in 1976 at the age of 16 and has been a part of Sammie’s ever since then.

The name, “Sammie’s” is after Sam Guinta one of the original founders.

Keith co-owns the North Chicago Sammie’s with Joe Guinta and they focus on Scottsdale / Phoenix Area Chicago-style REALTOR® sandwiches.

The owners’ mission is to Michael Yergin provide the best product 312.952.5683 at good pricing with fast and friendly service. “It’s 8388 East Hartford what’s for us at Suite worked 100 all Scottsdale, of our otherAZ locations,” 85255 said O:Keith.

602.230.7600 Sammie’s offers disE: dryergin@aol.com counts to law enforcewww.homesmart.com ment, military, and veterans. “This is a military town and we want to recognize those who serve,” Keith said. “We are proud to be a part of North Chicago and its renaissance.”

1. They manage themselves well.

2. They are committed to an organization and to a purpose, or person outside of themselves.

3. They build their competence and focus their efforts for maximum impact.

4. They are courageous, honest and credible.

Kelly states that “self-confident followers see colleagues as allies and leaders as equals.”

Put my Experience, Knowledge, Serv and Professionalism to work for yo Moving to the Valley of the Sun? I’m from Chicago and have over 45yrs experience in all facets in real estate

Scottsdale / Phoenix Area 8388 East Ha REALTOR® Michael Yergin 312.952.5683

Su Scottsdale, AZ

O: 602.230.7600 E: dryergin@aol.com www.homesmart.com

1/15/18 9:37 AM

Page 40

Still Family-Ownedand-Operated

Many of our competitors have sold out, but we remain family-owned-and-operated & dedicated to personalized service.

RENTAL ■ SALES ■ DISPENSERS ■ SERVICE FLAKES ■ CUBES ■ 200 TO 4800 LBS

Tell Buyers what to say and think about you, or your competitors will. Call us today: 847-699-3300

All Natural Deli Meats Made Locally!

High quality meats, traditional recipes OVER 40 ITEMS: All Natural Line Private Label Available Distributor Inquiries Welcome Direct Store Delivery Whole or Pre-sliced No Fillers Or Additives Nitrate Free, Nitrite Free, MSG free, Dairy Free, Gluten Free Naturally Smoked Retail Packaging Available Foodservice & Retail Perfect For Charcuterie Trays For Samples & More Information,

Call 847-968-2533, x 704 www.alefsausage.com

feb 2018 33-40 classifieds.indd 40

Food Industry News® February 2018

foodindustrynews.com

Tanduay Asian Rum: World’s 2nd Largest Rum Brand

Tanduay Asian Rum, the best selling rum from Asia, is now available in the United States. Take one sip of their gold and silver rums and you to will see the efforts of 160 years of rum perfection. Established in 1854, Tanduay is expertly crafted in Asia – the origin of the sugarcane and the birthplace of rum. Tanduay is made using the finest molasses produced in its own Victoria’s Milling Co. The silky smooth and complex rum is the result of a long tradition of masterful blending by the Maestros who have each been carefully crafting Tanduay rums for decades.

With over 100 international awards in the past 40 years, Tanduay has demonstrated consistent quality since its first Gold medal, received in Paris in 1876. The world’s second largest rum brand is finally available—Through Southern Wine & Spirits of Illinois.

Tabasco Turns 150 2018 marks the 150th anniversary of TABASCO Sauce. Since its founding in 1868 in Avery Island, Louisiana, TABASCO Sauce has become a beloved ingredient and condiment in over 185 countries around the world – atop restaurant tables, in kitchen pantries, or even tucked away in handbags.

In 1868 Edmund McIlhenny harvested his fi rst tabasco pepper crop from which he created a piquant sauce to enliven the flavors in foods for family and friends. This simple sauce would unwittingly change the way the world eats forever. Today, 150 years later, the same three ingredients that made his TABASCO® Sauce – tabasco peppers, salt and vinegar – are aged and bottled by Edmund’s family on Avery Island, the process virtually unchanged.

On the occasion of its 150th anniversary, McIlhenny Company, the maker of TABASCO® Sauce, marks this historic milestone with a yearlong celebration dedicated to the people who have made “that famous sauce Mr. McIlhenny makes” a staple on tables, indispensable in kitchens and an essential ingredient in recipes worldwide.

Anthony A. Simmons, president & CEO of McIlhenny Company and fi fth-generation McIlhenny family member. “I don’t know if my great-greatgrandfather ever dreamed that his backyard startup would have given rise to an entirely new food category. One hundred and fifty years later, I’m certain he’d be pleased to have brought so much great tasting food to so many people in so many places all around the world. It’s exciting to imagine where TABASCO® Sauce will go and how it will be used over the next 150 years.”

The festivities continued on January 28, 2018, as

many of New Orleans’ most notable chefs and culinary institutions took part in the first ever TABASCO® Week in partnership with the New Orleans Tricentennial Commission, which commemorated the 300th anniversary of the city of New Orleans this year. The offi cial holiday will include TABASCO® Brand chef partnerships, exclusive menus, special dishes and more.

From New Orleans, the birthday party hits the road to celebrate the role of TABASCO® Sauce in the global kitchen. McIlhenny Company will invite fans in New York, London, Shanghai and beyond to events big and small, where they can taste the exciting and unexpected ways the world’s top chefs and creative cooks use the pepper sauce. Through the magic of 360 video, event attendees the world over will be transported to Avery Island, where heirloom tabasco pepper fields thrive, mashed peppers age in oak barrels and the TABASCO® Sauce factory still produces every single bottle of the world’s most famous sauce.

For those eager to celebrate at home, TABASCO® Brand has invited chef and bartender friends from around the world to spotlight classic dishes and drinks that have made the sauce an icon, as well as popular, and sometimes surprising, foods that continue to make TABASCO® Sauce indispensable today. Recipes will be released throughout the year on TABASCO.com and on TABASCO® Brand social channels alongside snapshots of the rich and storied role that this pepper sauce has played in the history of food, American and global culture.

To learn more about the 150th anniversary of TABASCO® Sauce, visit TABASCO.com or follow the conversation on social media with #TABASCO150.

1/16/18 1:41 PM

Food Industry News® February 2018

People Selling the Industry

With Cary Miller This month I am proud to be joined by Christopher Bucaro, owner of the newly opened Rosario’s in Roselle, Illinois. Chris had a small carry out pizzeria since 1976 and recently achieved his lifelong ambition to have a larger, full service restaurant where his customers who are now friends could come dine with him. His new location at Roselle and Nerge Roads has a full bar, two spacious dining rooms and lovely outdoor patio along with a separate carryout store. Be sure to visit him and say hello. The food is excellent. Rosario’s is open for dinner seven nights a week.

Mike Schaab is with Instantwhip Chicago, a firm supplying dairy products to food service operators and suppliers across the Chicagoland region.

Instantwhip’s roots may be in the dairy products line, but they have evolved over time to find more and more ways to provide value to their customers. This has led them to expand to include a range of non-dairy items, baked goods and food service products. You can see the Instantwhip Chicago ad on page 12 of this issue.

Nelson Vindell is a key account manager with Tanduay Rum, which is the worlds 2nd largest rum brand. The Tanduay flavor profile is silky smooth yet complex because they blend various ages of the pure spirit, which matures in oak barrels for a multitude of years. The brand has won over 100 awards over the past 40 years.

Their product is available through Southern Wines of Illinois. The rum category is 2nd after vodka. Rum consumption is twice that of tequila.

Jeff Faflik is with Wisconsin-based Miller Baking Company, producers of the Pretzilla Brand of Pretzel Rolls, Pretzel Nuggets and other related items. If you’re like me, you can’t get enough of these delicious rolls and appetizers, which have become quite popular at a variety of restaurants.

Their products are available through many suppliers and distributors throughout our region and are also sold to retail grocers. Ask your distributor for more information on this brand.

Jeff Bruce is a relationship manager with Heartland Payment Systems. Jeff loves Heartland because of the company’s values, which include complete transparency and service for his customers. Heartland now offers its customers an online platform where they can monitor reviews of their restaurant as well as competing businesses in order to understand better what is driving consumer behavior and traffic. Helping businesses prosper through innovative solutions, advocacy and unmatched service is Heartland’s mission.

Darwin Claude and Cliff Whitman are with Edward Don & Company. Owned and operated by the Don family since 1921, Edward Don & Company is a distributor of foodservice equipment and supplies. The company has many knowledgeable sales representatives like Cliff and Darwin. The company offers everything except food. The firm has nationwide distribution centers, and integration of new technology that makes them a trusted supplier for all types of foodservice businesses.

feb 2018 41-48.indd 41

Page 41

New Healthcare Plan Options for Small Businesses It may be easier for small businesses to band together and create health insurance plans.

As many as 11 million Americans could find coverage under this proposal, the Labor Department said.

The proposal would allow small business owners, their employees, sole proprietors and other self-employed people to join together as a single group to buy insurance in the largegroup market. The new health plans could be exempt from some requirements of the Affordable Care Act. They would, for example, not have to provide certain “essential health benefits” like mental health care, emergency services, maternity and newborn care and prescription drugs.

But consumer groups, state officials and Blue Cross and Blue Shield plans have strenuously opposed similar ideas for years. Association health plans, they say, will tend to attract employers with younger, healthier workers, leaving behind sicker people in more comprehensive, more expensive plans that fully comply with the Affordable Care Act. That could drive up premiums, which already have risen steadily as Republicans have taken aim at President Barack Obama’s signature domestic achievement.

It’s in the nature of the human being to face challenges. We’re required to do these things just as salmon swim upstream. — Neil Armstrong Halley’s Corkers are the world’s best wine gadget and available on amazon.com. When we first found Halley’s Corker at a food industry show years ago, it was new, and pretty much unseen by the public. The pouring spout keeps fruit flies out as well as debris for wine, beer, olive oil, vinegar and anything you can fit them on. We’ve had a set in the home bar ever since. Easy to keep clean, they’ll serve you well as a stopper, re-corker, aerator and protector of your finest liquid stuff.

Recommended. –MB

1/15/18 11:51 AM

Page 42

foodindustrynews.com

Food Industry News® February 2018

Coming March 2015 Coming January 2019

The Directory The2015/2016 2019/2020 Pocket Pocket Buyer’s Buyer’s Directory For the For the Chicagoland Chicagoland Food Food Industry Industry

■n Distributed News DistributedtotoFood Food Industry Industry News Subscribers Subscribers CirculatedtotoThousands ThouSaNDSof of New ■n Circulated New and Existing Locations and Existing Locations a ValuableBuying Buying Reference Reference ■n A Valuable Saved For Years Saved For Years n Your FullColor Color Format Format ■ Your AdadininFull

E. Formella & Sons, Inc. recently expanded their black and white truffle oils into various institutional, foodservice and retail sizes. According to company representatives, “Our truffle oils are blended to provide exceptional value, clean fl avor and the perfect texture when used on salads, steaks, fried or vegetable items.” The firm sells direct to grocery stores, commissaries, suppliers and distributors.

n MakesItItEasy EasyFor ForBuyers Buyers to to Buy Buy ■ Makes WithHundreds hundredsof ofListing Listing Categories Categories With n adPrice PriceIncludes IncludesBeing Being Listed Listed in in ■ Ad Food Industry News for 12 Months Food Industry News for 12 Months n adPrices PricesInclude Include11Year Year of of the ■ Ad the Monthly hoT LEaDS Monthly Hot Leads ReportREPoRT NewOpenings openings OfofNew Buyers Directory Listings: $375.

Buyers Directory Listings: $375.

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32Page $2200.

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What will economic, industry and consumer shifts mean for the casual-dining segment? Data from Technomic’s The Future Casual Dining Consumer Trend Report sheds light on this question.

About a fifth of casual-dining consumers polled say they are visiting fast-casual (20 percent) and traditional casual-dining (17 percent) restaurants more often than they were two years ago. Seven percent say they are visiting upscale locations more often.

Some of these increases are driven by an improved financial situation, with a substantial proportion of consumers who are visiting each location more often citing that they simply have more money to spend. Added income is an especially strong driver for upscale locations, followed by traditional casual-dining concepts.

Opportunities and vulnerabilities. But many of these drivers highlight the strengths and weaknesses of each casual-dining subsector. Which attributes will continue to drive traffic for each type of location?

Which attributes will operators need to tout and/or strengthen going forward?

Fast-casual restaurants are clearly still leaders for fast service and for low prices, which are pushing them to outpace full-service casual-dining restaurants for overall value despite significant lags in the areas of service, overall experience and quality.

Traditional casual-dining restaurants are driving more business through the wide variety of options they offer and their family-friendly ambiance.

Upscale casual-dining restaurants still hold a strong lead in driving traffic through high-quality options, though the service and overall experience is rivaled by traditional concepts.

– Excerpted from How Will Today’s Casual-Dining Consumers Change Tomorrow’s Concepts? by Kelly Weikel on the Technomic Inc. blog; http://blogs.technomic.com

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There is a big difference between knowing when to surrender and knowing when to stop and change your guns. — Gen. George S. Patton

1/15/18 11:51 AM

Food Industry News® February 2018

Restaurants in Grocery Stores – A Good Idea

Whole Foods, Wegmans, Kroger and other retailers are moving beyond fast-casual foodservice offerings and adding full-service restaurants in an effort to drive traffic. The strategy answers consumer demand for dining experiences in grocery stores, gives retailers the chance to serve fresh, high-quality ingredients and provides

Page 43

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Chef and TV personality Anthony Bourdain delivered the keynote address at commencement at his alma mater, The Culinary Institute of America. After giving advice to the college’s bachelor’s degree candidates, Chef Bourdain received an honorary Doctor of Humane Letters in Culinary Arts degree from CIA President Tim Ryan.

Never let a day go by without being thankful for the challenges waiting for you.

Turn Failure Into Success with This Advice

Everyone faces setbacks in life, but few of us should really call ourselves “losers” because some form of adversity pushed back on us.

Part of success is dealing with, and ultimately overcoming, failure.

Keep your confidence and follow this advice: ■ Change your perspective. Don’t think of every unsuccessful attempt as a failure. Few people succeed at everything the first time; most of us attain our goals only through re-

feb 2018 41-48.indd 43

peated effort. Take the negativity out of failure by viewing it as a learning experience. Do your best to learn everything you can about what happened and why.

■ Try new approaches. Persistence is important, but repeating the same actions over and over again hoping that this time you’ll succeed probably won’t get you any closer to your objective. Look at your previous unsuccessful efforts and decide what to change. Keep making

adjustments, using your experience as a guide.

■ Analyze the situation.

Define your problem. Determine a strategy for handling it.

Consider the obstacles you might face. If money is the issue, should your focus be on increasing revenue, cutting expenses, or some other option? Think about what you want to accomplish.

■ Don’t be a perfectionist. You may have an idealized vision of what success will look

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■ Don’t quit. You may have failed, but you’re not a failure until you stop trying.

Think of yourself as someone still striving toward a goal. You’ll be better able to maintain your patience and perseverance when you do.

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Food Industry News® February 2018

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new Fda menu labeling Rules

When you walk into your favorite fast food restaurant-if you hadn’t already seen this, then you will. The menus are counting calories! The FDA’s new ruling on menu labeling requires that food retailers/ restaurants or similar establishments, with 20 or more units doing business under the same name, no matter the ownership status (e.g. franchisee), or restaurants that register voluntarily with the FDA to be subject to these rules have to let the consumers know how many calories are in the hot bar and ready-made food items they offer.

Why the new changes? The folks at the FDA think that people consume too much of ingredients like sugar, fat, and sodium, and are unaware of how many calories they are consuming. The FDA wants consumers to have more information so they can make more informed choices about the foods they consume.

Originally, December 1, 2015 was the date all covered restaurant owners had to comply with the new menu labeling rules, but the date has been extended several times.

It looks like in the interest of “industry innovation, and to ensure consistency throughout establishments” the FDA has issued its final extension to comply to May 7, 2018.

The FDA is allowing some flexibility in implementing their new rules. As long as you display the calories so that the customers can see them when they select the item, you can do it just about any way you want. You don’t have to place an individual sign next to each item on your buffet displaying the calories in each serving, you can display them all on one placard or single sign. You have to be sure though that a customer can see the calorie information as they select that particular item.

Also, general display of your menu options as sort of an advertisement would not require calorie declarations whereas a menu where you associate a price with a specific item, would.

For a complete explanation of the Dos and Don’ts of menu labeling with vivid illustrative examples see the November 2017 FDA Supplemental Guidance For the Industry document at fda.gov.

feb 2018 41-48.indd 44

containing prepared food. Sales of prepared food surpassed $19.5 billion last year, up almost $5.5 billion compared with 2011. “They’ve elevated the product,” said Joe Spinelli, president of Restaurant Consultants.

“It’s not just meat and potatoes. It’s gourmet foods.”

Restaurant-quality and fresh food, chef-driven menus, in-store experiences have given rise to the concept of the Grocerant and inspire Millennials to visit and spend as 96 percent of shoppers now purchase deli/fresh prepared foods.

1. Supermarket fresh prepared foods grew by an annual rate of over 30 percent between 2006 and 2017 making it one of the highest performing segments in the entire food industry.

2. While only 8 percent of responding supermarkets reported total store sales growth of more than 5 percent, 69 percent reported that same level of growth (or much higher) in their prepared foods department.

3. Clear lines of delineation can be observed between supermarket chains based on their prepared foods strategies and execution.

4. Professionally-trained chefs are being tasked with contemporizing the prepared foods menus of leading supermarket chains and 88 percent of banners now employ a corporate executive chef.

5. Significant numbers of supermarkets are now offering in-store amenities such as café seating, Wi-Fi, and adult beverage sampling to complement their prepared foods programs.

6. In an attempt to replicate a restaurant-style experience, 23 percent of responding supermarkets report having re-modeled deli departments in the past three years.

7. Managing a deli profit and loss is commonplace, but 43 percent of surveyed supermarkets indicate that they also manage a separate prepared foods profit and loss.

8. Another sign of increasing sophistication is supermarkets’ reduction in prepared foods SKUs (over half offer fewer than 50 items) while still accommodating the shopper desire for variety.

9. While prepared foods growth rates can be expected to stabilize, the segment will continue to be considered high-growth in comparison to virtually all other retail food and traditional foodservice segments.

10. Prepared foods competition will intensify as most leading supermarkets make continuing longterm investments and as traditional foodservice operators (namely restaurants) aggressively counter this threat to their business.

– Portions from The Washington Post

If you never budge, don’t expect a push.

— Malcolm S. Forbes

Hummus is a common sight at restaurants across the country, and growing interest in plant-based foods and Mediterranean cuisine have made the chickpea spread a menu mainstay.

The popularity of hummus has spurred chefs to experiment with other plant-based purees made from beets, avocados, cauliflower and more. – Adapted from Flavor & The Menu

Spanish Wines & Larger Bottles Larger bottles such as the magnum will continue to gain popularity in the new year, Elin McCoy predicts as she looks at trends for 2018 in wine.

The hot region for this year in wine is likely to be Spain, with young vintners across the country providing fresh takes on its classics, McCoy writes.

– Adapted from Bloomberg

February 14 is upon us once again, but why do we celebrate this holiday, and who is this patron saint?

One legend contends that Valentine was a priest who served during the third century in Rome.

Emperor Claudius II decided that single men made better soldiers than those with wives and families, so he outlawed marriage for young soldiers. Valentine defied Claudius and continued to perform marriages for young lovers in secret.

When Valentine’s actions were discovered, Claudius ordered that he be put to death on the 14th day of February around the year 270.

According to another legend, while in prison, it is believed that Valentine fell in love with a young girl who may have been the jailor’s daughter who visited him during his confinement. Before his death, it is alleged that he wrote her a letter, which he signed, “From your Valentine,” an expression that is still used today.

1/15/18 11:51 AM

Food Industry News® February 2018

Good Food EXPO Coming in March

FamilyFarmed’s Good Food EXPO at Chicago’s UIC Forum kicks off on Friday, March 23 with the Good Food Trade Show: Production, Policy & Industry Exchange. This 14th annual event is centered on the Good Food Marketplace, where more than 100 farmers and producers engage with buyers, retailers, investors and others interested in the rapidly growing consumer demand for healthy food produced locally using sustainable, humane and fair practices.

Informational programming includes an Opening Symposium focused on the opportunities presented by regenerative agriculture, an approach — described as “beyond organic” — that seeks to ensure a sustainable food supply by improving soil health, protecting the environment and reducing global warming. There are also panels on farmers transitioning from conventional to organic production, The Good Food Entrepreneur, and Social Media and Online Sales.

Stay for the Networking Reception featuring delicious food and beverages from local producers… and come back Saturday, March 24, for the Good Food Festival, FamilyFarmed’s big public celebration of the Good Food movement!

Location: 725 W Roosevelt Road, Chicago. Tickets for the Trade Show may be purchased at GoodFoodEXPO.org, where you can also pre-register for the free Good Food Festival.

Exhibitor registration for both days now open.

feb 2018 41-48.indd 45

Page 45

The Radish Boom on Menus

Radishes grew 300% on menus last year, adding crunch and color to appetizers, main dishes and more, according to Technomic. A wider variety of radish types, such as daikon and breakfast radishes, will likely make its way onto menus this year, Nancy Kruse writes.

– Adapted from Restaurant Hospitality Online

Large-Batch Coffee Machines Make a Comeback

Some gourmet coffee shops that had embraced the pour-over method to make individual orders are instead restoring large-batch machines.

“We realized that a lot of customers loved getting a cup brewed for them, but in today’s day and age they’re not willing to wait five to seven minutes to get it,” said James McLaughlin, chief executive of Intelligentsia Coffee & Tea.

FOOD INDUSTRY NEWS FOUNDED 1982

Untitled-1 1

3/2/15 4:03 PM

– Adapted from The Wall Street Journal

Restaurant Sales Rose This Past Quarter

Restaurant traffic and sales ticked up at the end of this past year, along with operators’ optimism for the future, according to NRA’s Restaurant Performance Index. Fortysix percent of operators forecast higher sales in the next six months, up from 44% in the previous month, and 60% plan to invest in expansions, remodels or new equipment. – Adapted from nrn.com

30 Compliments That Work Miracles

1) You’re empowering.

2) l like listening to you.

3) You’re strong.

4) I think your ideas/beliefs matter.

5) I’m so happy you’re here.

6) More people should be listening to what you have to say.

7) You’re a very warm hearted person.

8) It’s nice seeing such kindness.

9) You’re very down to earth.

10) You have something great in you.

11) You inspire me to become a better person.

12) Our conversations bring me a lot of joy.

13) It’s good to see someone care so much.

14) You’re very understanding.

15) You matter a lot to me.

16) You’re important even if you don’t think so.

17) You’re intelligent.

18) Your passion is contagious.

19) Your confidence is refreshing.

20) You restore my faith in humanity.

21) You’re great at this and I want to do it the same way.

22) You’re so talented at what you do.

23) I never get tired of hearing what you’re up to.

24) You have great taste.

25) I’m happy I stayed alive long enough to meet you.

26) l wish more people were like you.

27) You’re so good at helping people.

28) You made me think about something you said.

29) You have great empathy.

30) I don’t work for anybody’s approval, but I really care about your opinion.

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foodindustrynews.com

Absolutely Gluten Free, maker of all-natural crackers, flatbreads, and pizza, is taking on the energy bar category with the launch of TahiniBAR, a grab-andgo sesame seed snack that weighs in at only 100 calories. TahiniBAR is leading the pack in many of today’s hottest food trends. n Demand for authentic Mediterranean food, particularly seedbased spreads like hummus and tahini, is on the rise in the United States, with even more growth in the forecast. n The market for healthy portable snacks has seen dynamic growth; bars are more widely available and consumed on a more casual basis than ever before. n The gluten-free movement continues to gain traction as shoppers become more mindful of diets that support health and wellness. In fact, more than 30% of Generation Z and Millennials say they are willing to pay a premium for gluten-free products. n Finally, consumers are expecting intriguing new textures and flavors, and they want to indulge in ingredients like fruits, nuts, and chocolate.

Success is not final; failure is not fatal: It is the courage to continue that counts.

— Winston S. Churchill

TRAVEL

PHOTOS: Jeff Engerbetson

TahiniBAR Focuses on Tahini Craze

Food Industry News® February 2018

With Valerie Miller

DESTINATION: BIG SKY, MONTANA

Getting There: Nonstop flights on United Airlines out of Chicago O’Hare Big Sky Resort is a ski resort located in southwestern Montana, located an hour south of Bozeman, Montana. It’s a laid back winter paradise and also a year round destination. Take in the beauty of nature with breathtaking scenery and an abundance of outdoor activities. Here are the stats: n Biggest skiing in America and basecamp to Yellowstone National Park n More than 5,800 skiable acres with more terrain options for skiers of all levels n 300 named runs on four connected mountains, virtually no lift lines n An average of 400 annual inches of snow n Their longest run, the Liberty Bowl to Mountain Mall is 6 miles n Seven terrain parks Activities include: dog sledding, mountain biking, skiing, sleigh rides, and snowmobile tours Accommodations include: cabins, condos, hotels and townhouses The Summit at Big Sky is one of the finest slopeside properties in the Rockies with primary high -capacity lifts only 100 yards away. For more info visit bigskyresort.com or visitmt.com

WINTER IN THE PARKS IN THE STATE OF MONTANA

Snowmobiling in Yellowstone National Park – West Yellowstone is known as the snowmobile capital of the world for its snowmobile friendly culture and breathtaking backcountry along the spine of the sweeping Rocky Mountains.

Ice Skating at Bannack State Park - home to Montana’s first gold rush and one of the west’s most famous ghost towns. Winter fun for the entire family on Bannack’s frozen dredge pond on weekends through the first week of March.

Cross-Country Skiing in Great Bear Wilderness and Glacier National Park-The Isaak Walton Inn in Essex is a great spot to strap on a pair of skis and explore. They also offer guided ski tours in Glacier.

Fly fishing at Missouri Headwaters State Park – This spot is where the Jefferson, Madison, and Gallatin Rivers merge to form the mighty Missouri Rivers. Anglers are sure to catch a variety of trout.

Hiking and Snowshoeing at Makoshika State Park – nature hike or snowshoeing adventure through the painted badlands of Montana’s largest state park. Natural rock formations, sun-kissed canyons, and the towering Cap Rock. For more information on Montana and all it has to offer visitmt.com

feb 2018 41-48.indd 46

1/15/18 11:51 AM

PHOTOS: Jeff Engerbetson

Presenting The 2018 Illlinois Food Retailers Association

&

REACHING CHICAGOLAND AND NATIONAL CHAIN HEADQUARTER BUYERS

Industry-Wide Trade Show Wednesday, September 27, 2018 Thursday, September 27, 2018

FREE TICKETS for Food Service and Food Retailer Buyers!

For the first time, Food Industry News has joined forces with the Illinois Food Retailers Association to bring buyers in the industry togetherfor a trade show for foodservice buyers and retail grocery store buyers.

In the coming months, free tickets will be available to supermarket owners and buyers, chefs, restaurant and institutional foodservice operation owners and decision makers, as well as buyers from other aspects of the region’s food industry.

Reserve Your Booth Now! Only $875.

Trade Show Information: When: Wednesday, September 27, 2018 Thursday, September 27,

2018

Schedule: 9:30 a.m. - Opening General Session Key Note Speaker 10:00 a.m. – 4:30 p.m. - Trade Show Mini Education and Food Trend Sessions Where: Renaissance Schaumburg Hotel and Convention Center 1551 Thoreau Drive, Schaumburg, IL 60173

ABOUT IFRA: The Illinois Food Retailers Association is dedicated to the growth of the independent food retailer and the suppliers Illlinois Food that service them. IFRA membership strengthens the link to the food industry at-large and provides industry-specific Retailers programs, as well as essential and timely information about general industry topics and legislative and regulatory Association issues that affect their business. www.ilfood.org ABOUT FOOD INDUSTRY NEWS: Food Industry News is the regions oldest and only trade magazine reaching buyers in all segments of the food industry.

Each issue is packed with stories designed to help professionals in our industry to be better informed and more successful. Additionally, the high number of ads make Food Industry News a reliable source to find the market’s very best suppliers in an easy to use buying tool. www.foodindustrynews.com

For trade show booth information or registration

call the Illinois Food Retailers Association at , 630.627.8100

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