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FOOD INDUSTRY NEWS

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august 2013

FOOD

INDUSTRY NEWS Your Source For

FOUNDED 1982

Chicagoland’s Finest Suppliers

Publisher’s insight ....................................... 4

august 2013

Rosebud: 38 Years of Excellence

build Good Best Business teams....................... 6 Chef Profile: ..........................................31, 37 local news.............................................. 8, 16 Diner x........................................................17 national news..............................................22 When Changes fail........................................23 Making selling easier....................................26 restaurant industry growth by states............33 people selling the industry...........................34 those hashtags mean business!.......................35 customer retention......................................36 nuggets.......................................................37 travel: gluten free on the sea........................38 around chicago: centro ristorante.................40 filth flies: warm weather battleground..........39 directory....................................................41 Classifieds..................................................44

Bloomberg Bytes

n Subways now has more restautants than McDonald’s: 39,618 globally. n Listen; It’s what leaders are terrible at. Never compromise your integrity; it’s the only thing you have. –Strauss Zelnick n Verizon, the nation’s most-used mobile provider, now sees speeds down 25% due to congestion.

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Executive Chef, Joseph Farina is bringing Centro back to the center of Chicago’s dining scene working alongside Rosebud founder, Alex Dana. He’s sharpening his knives to deliver the original dishes that made the Centro famous, and preparing new menu items. In 1973, 26 year old Chicago native, Alex Dana purchased an existing luncheonette in Chicago’s Loop. In 1975, two new opportunities knocked at Dana’s door almost simultaneously. Alex purchased the rundown Italian Men’s Supper Club in what soon would become a prime location in Chicago’s Little Italy, and The Rosebud was born. Today, ten restaurants including two

steakhouses and eight white table cloth Italian concepts are proudly under the Rosebud umbrella, each filling a unique niche within the community and upholding the highest standards for fine cuisine and superior wine selection. Mr. Dana overseas a staff of over

500, and with a reputation as Chicago’s foremost maestro of hospitality, he is often seen with stars and locals alike. His mission is your happiness. For locations and more inforosebudrestaurants.com; our coverage on Centro continues on page 40.

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August 2013

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Java Habits A Study If you can’t imagine starting your day without a cup of coffee or two, you’ve got a lot of company. Zagat Survey’s inaugural study of coffee drinking habits among Americans found that 83 percent of the survey’s 1,700 participants drink coffee every day, and average about 2.2 cups. The habit starts early: The survey also found that 20 percent of today’s coffee drinkers started between the ages of 10 and 14, and 44 percent began drinking between ages 15 and 19. And despite the popularity of fancy coffee drinks like iced coffees, lattés, and the like, 31 percent of us apparently still prefer the oldfashioned variety (maybe with a little cream). Food Industry News Valerie Miller President and Publisher Mark Braun Associate Publisher Terry Minnich Editor Cary Miller Advertising/Vice President Paula Mueller Classifieds/Office Management Nick Panos Corporate Counsel ––––– James Contis 1927-2013 Food Industry News Issue 8, August 2013 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call (847) 699-3300; Fax (847) 699-3307, or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2013 Foodservice Publishing Co., Inc.

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Chefs Prefer Wood Fire Grilling More chefs are ditching the traditional stove and oven in favor of the more primitive wood-fired grill, using fire and flavor-infused charcoal to transform everything from caviar to ice cream. “We always embraced cooking with wood and smoke in the South,” said chef Sean Brock. “But the more I cook that way, the more I realize how much more soul it adds to the food.” – Adapted from The New York Times

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Food Industry News® August 2013

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Publisher’s Insight

Clear Draft Beer Lines Regularly Have you ever watched as your bartender is pouring a draft beer and has the glass tilted to the spout while foam flows down the drain until finally getting the glass full? On average, restaurants waste anywhere from 5 percent

to 10 percent of draft beer purchases by allowing them to simply go down the drain — along with your profits. Temperature, air pressure and dirty beer lines greatly affect the yield you get from draft beer. Have your vendor clean and service your beer lines regularly. In many states your beer vendor is allowed to clean your lines for free. – Adapted from 50 Cost Cutting Tips. For more information, visit www.RestaurantOwner.com

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Time wasted is profit lost. Never disparage a competitor; but feel free to show why your operation does things better. Choice is good, but too much choice is confusing and costly. In a business like foodservice, make a product very well and put your signature on it. Set a high standard or a low standard, but you can’t be both. Think community when you think about a localized business. You don’t have to love your employees, but you need to let them know you don’t tolerate poor performance. Remind workers that it’s not okay to tweet, text or chat on work time. Limit cellular and internet interference to breaks or pre-confirmed emergency situations. Employees should notify supervisors of existing situations that could impact productivity. Over 66% of us use libraries. The proliferation of audio books and mobile applications have made libraries more indemand in 2012 than ever before; now, several people can check out tablet versions of materials at once: food for thought when training employees. Edward Snowdon, Bradley Manning, and Aaron Swartz have passed around secrets that would prove embarrassing to their leaders. Any secret that is shared is no longer a secret. Here comes the sun: California’s Ivanpah solar-thermal plant is about to be the biggest in the world. Saudi Arabia and Abu Dhabi also are building massive solar plants, changing from fossil fuels to just pulling in energy from the sun. Cronuts, those croissants that are fried like a donut, are #1 with a bullet in food trends. Internships are turning into a business as non-traditional interns are bidding and paying to work for business leaders like Richard Branson. For the record, Branson does it for charity. Carmen Reinhart and Kenneth Rogoff are the Harvard economists who told Washington that countries with a debtto-Gross Domestic Product ratio of 90% or higher had negative growth (politican-speak for” losing money”). Their 2010 report influenced the 40 Senators they released it to, but it was without enough facts to prove it worked. Turns out, nations with a GDP of 90% or higher had positive growth, not negative. Objective data is what you must build any business plan upon, not speculation. Do your homework or you’ll land with egg on your face... like Washington. Possum on the side of the road? Alaska, Illinois, Wisconsin, New York, Florida and West Virginia all allow road kill to be legally harvested for meat. Seriously. Ralph Nader wrote that if the federal minimum wage had kept pace with inflation, it would be $10.67 per hour, not $7.25. That came on the heels of a study that showed two-thirds of lowwage earners are employed by large “multinational and highly profitable corporations such as Wal-Mart and McDonald’s. WalMart provides workers with technical advice to apply for public assistance, paid for by taxpayers. Food speaks the language of love. A study conducted by Dr. Alan Hirsch of the smell and Taste Treatment and Research Foundation of Chicago noted that women reacted negatively to men who wear cologne. The doctor’s advice: Ditch the cologne and buy candy... or something with roasted garlic. Food is a positive conductor of strong relationships, he found. Of 50 Chicagoland families supplied with two pasta dinners, those who ate the garlic bread enjoyed 22 percent happier results. People forgive much more over savory food than any other means of negotiation. Then again, any waiter could’ve told you the same thing... over a nice dinner.

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Food Industry News® August 2013

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What Are Your Customers Thinking? (FOR THE BULLETIN BOARD) n Where is her hat? n Why is his apron so dirty? n Can’t they say thank you? n Don’t they ever sweep the floor? n Why didn’t they bring all of our entrees together? n This dining room is so dirty, let’s go somewhere else. n Why can’t they schedule more cashiers during the rush time? n The employees there are always so miserable. n Those guys are great at getting my order wrong every time. n If there are any more hairs in my food I will need a comb. n Don’t they ever inspect the bathrooms? n How can a restaurant this great be so dirty? n Are they too cheap to buy soap and bleach? n Do they have any idea how dirty is parking lot is? n Wow, look at those dirty windows! n I hope what I’m eating doesn’t make me sick. n They are so rude; I will never come back here again. n If this server is any nastier, she’s not getting a tip. n I can’t wait till I get home to put this on Yelp. n The owner never asks if everything is okay because he would hear the truth. n They never make me feel like I’m a valued customer. n As their supplier, I can’t understand why they don’t pay their bills. n I don’t understand why service is so bad when they don’t have any business. n Did anyone taste this before putting it on the menu? n They should be ashamed to serve something like this. n Does the owner know how rude their staff is? n Check out the employee taking out the garbage and putting stuff in her car! n Why are the tables here always dirty? n Can’t they ever get the glasses and silverware clean? n Yuk! There are eggshells in my eggs! n My meals were better in prison. n Check out all of the typos on the menu! n I hope this chair doesn’t break! n These guys always do a great job; the staff is clean, friendly and loves to serve. n The manager is always so nice to stop by to say hello and ask if everything is okay. n WOW! They treated me to something today! I feel so important!

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The City of London is synonymous with the rich history of gin, dating back to the second half of the 1600’s. With the improvements in gin distilling through the centuries, the “London Dry” style emerged during the late 19th century, producing refined gins to savour. City of London gin, is from this time. Using the skills of a Master Distiller, they oversee the complex process from the selection of quality botanicals, through the 24 hour steeping process, followed by the distillation of the flavor concentrate itself, takes years to master. It is handcrafted in small batches in a pot still, at Thames Distillers in the heart of London. The spiritual home of gin. This brand is the 2012 Spirits Masters, Gold Medal award winner that features beautifully balanced blends of 9 classic botanicals: including Juniper, citrus peel (Seville oranges and lemons), coriander, angelica, orris, cinnamon, and cassia. City of London gin is the perfect base for classic gin cocktails such as the Negroni, the gin and tonic, and the iconic dry martini. Available from BCMerchants.com.

How Do Pros Start Their Day?

In a current profile, Bloomberg Business looked at 6 professionls, from Martha Stewert to a Chief Information Officer. Here’s how they do their days: Start times: 5 am; 5:30 am; 5:45 am; 6 am Composer Brian Tyler, 41, works on “vampire hours” and goes to bed at 3 am after a night of serious work. Clean up time: Showers at 6:15 am; 6:30 am 8 am; 6:45 am Breakfast: Cold cereal and fruit Green tea, fruit, bread and peanut butter Juice and yogurt; Green juice Eggs and toast

Work time: 6:30 am; 8 am; 8:10 am; 10 am When does work begin? 10 am “with purpose” 10:45 am “even if there’s a power outage”

Never Say These to Employees

“I’m in charge, so this is what we’re going to do.” Meaning: I’m not listening. “I have a great opportunity for you...” Meaning: I’m squeezing you to do something else. “Man, this has been a long day. I’ll see you guys. It’s time for me to get out of here.” Meaning: I’m not like you workers. “Hey, that’s a great idea, but we’ll do it my way.” Meaning: I’m still not listening. “I can’t wait to go (on some expensive, luxurious vacation) next week.” Meaning: I’m rubbing it in that I’m richer than you. “We need to get this done...” Meaning: You do it.

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great for getting the team back on track after a distraction, and for making sure people stay focused on the immediate task at hand. l The Thinker. This team member carefully considers other members’ ideas, and seeks to improve them. l The Supporter. This person is great for easing tensions, and for making sure that team members maintain good working relationships with each other and the rest of your organization. Pastorelli’s premium pizza crusts are shelf stable for 9 months and made with extra virgin olive oil. BPA free, cholestrol free and trans fat free, they deliver a crisp and delicious flavor that can be found in the most authentic pizza establishments. Their whole wheat crusts pack twice the flavor and half the calories while their Roman Pizzeria Style crusts taste as traditional as they come. Ready in 10 minutes, they pass our taste tests for terrific fun and value. From Pastorelli, Chicago.

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Food Industry News® August 2013

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Quick Life Changers

1: No interruptions. Letting others interrupt your work or phone calls and they’ll feel free to interrupt you any time. Drop what you’re doing every time someone calls and they’ll always expect immediate attention. 2: Eliminate one willpower drain. You give in to something bad all the time; kill one off now, and you’ll feel stronger for it. 3: Fire one customer. You know the one: The high maintenance, low revenue, slow-paying,

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no-profit one. Start charging more or providing less. If that’s not possible, fire that customer. It is unlikely that they will ever change for the better, and they are likely to argue that YOU have always let them slide, so it’s really “all your fault.” 4: Pick one expense you can drop today. Everyone has a few that sneak into our lives: Cell phones that have extra unnecessary features, extra cable channels, subscriptions, and random things we leak away money with. Start axing the superfluous stuff. Your bottom line and your workday will thank you for it.

State of the Burger

l 73 percent of peoHard Rock Cafe released a “State Of The ple surveyed eat at least Burger Survey” and one and up to five burghere were some of the ers per month. l 22 percent of fans results:

cited cheese as their favorite burger topping, with Cheddar being the top cheese of choice for more than 55 percent of respondents. l The American burger is best suited for a French companion with 60 percent of those asked naming the French fry as their burger’s perfect mate l Even in a carb-conscious world 89 percent of respondents wouldn’t think of enjoying a burger without a bun. – www.hardrock.com

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“Any idiot can throw a fist, but it takes a skilled mind to throw a barb.” “You lost me at ‘Is that all?’ but your competition got me on ‘Thank you.’” “The only people who don’t think an education is worthwhile are those who don’t have one.”

Local News

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Paul Kahan, chefowner of Avec and Blackbird, recently revealed his forthcoming restaurant, Nico at the Thompson Chicago hotel will have an Italian menu with a heavy focus on seafood. Nico will be opening in December, 2013. – grubstreet. com Lollapalooza music festival has announced the lineup for this year’s Chow Town food booths, and it includes Bar Toma, Franks ‘N’ Dawgs, Glazed and Infused, and Edzo’s Burger Shop. Graham Elliot will serve his annual lobster corn dogs, and La Colombe is providing the iced coffee. One lucky buyer may soon own everything that remains of Charlie Trotter’s now-closed Chicago restaurant. Trotter signed off last August amid a flurry of profiles and a $2,500-perperson blowout dinner. The chef already tried to dispense with fine china and knick-knacks, and the restaurant’s top-notch wine cellar is gone (though some fell off the back of truck). After several setbacks, seemingly everything was sold. What’s left? The restaurant itself, it turns out, including refrigeration, carpet and drapes, state-of-theart exhaust fans, banquettes, and Trotter’s office. Buy the building, and they’ll throw in the house next door. – eater.chicago.com Fans of Dante’s Piz-

zeria’s New York-style slices are about to get a second location. They’re working on another spot in Logan Square near the Kimball/Diversey/ Milwaukee intersection.

Giordano’s flagship restaurant on the corner of Rush St. and Superior is now serving their stuffed crust pizza after 11 p.m. at their new walk up window.

It’s reportedly opening sometime in the next few months. In Wicker Park, High Noon Saloon replaced People Lounge on Milwaukee Avenue. It has also expanded into brunch service. READY Coffee opened its Wicker Park doors with owner Adam Banks and John Grbac of Jimo’s. They serve premium coffee at $1, $2 and $3. Their donuts are by Dinkel’s. Giordano’s on the corner of Rush and Superior in Chicago is now serving their stuffed crust pizza after 11 p.m. at their new walk up window–until 2 a.m. on Friday and Saturday and until 1 a.m. Tuesday through Thursday nights. The BevJet Compact is designed to distribute water, wine, non-pulp juices, iced teas, alcohol (less than 15 percent concentration), syrups and more through the motorized unit. The system is ideal for applications requiring flow rates from 0.8 to 1.0 GPM (3.0 – 3.8 L/Min). Designed to fit into tight spaces, the beverage dispense system is easy to install in cabinets, carts or any under counter application, making it a reliable beverage solution for food kiosks, drink stalls and small restaurant and vending operations.

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Food Industry News® August 2013

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money on a catering salesperson,” said Jared Leonard, owner of Rub’s Backcountry Smokehouse, one of Fooda’s participating restaurants.

Omit and substitute! That’s how recipes should be written. -Jeff Smith

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Food Industry News® August 2013

Page 12

Research First for Great Ideas

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Will BK Delivery Influence Others To Do the Same? Burger King’s launch of delivery services at 70 restaurants in 10 markets may fuel similar efforts by quickservice chains that don’t currently offer delivery on a large scale in the U.S. Rival McDonald’s launched delivery options in 2005, but they’re mostly offered abroad at 1,800 eateries in 19 countries. “Food integrity and distance for travel are going to be the keys for success. You don’t want the beef to dry out or get cold, the vegetables on the hamburger to get soggy, or the bread to get hard,” said Technomic’s Darren Tristano. – QSR Magazine

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The best ideas don’t usually come in a single flash of inspiration, but from a consistent process of searching and adapting. Here’s are a few approaches to generating fresh ideas and solutions over time: n Collect information. Do some homework on whatever subject you’re trying to come up with ideas for. Keep an open mind and immerse yourself in whatever you find without looking for a single specific answer. n Mix it up. Take the data you’ve gathered and look at it from a bird’s eye view. Try to spot connections, unquestioned assumptions, and gaps in thinking. Pay attention to anything that surprises you. n Do something else. Move on to another task and let the information simmer in your brain for a while. Try not to consciously sort through it—let your mind do the work for you. n Brainstorm. Go back to your notes and start writing down ideas as they occur to you. Narrow down your list to a couple of concepts that seem promising. Then talk to a few trusted friends for their take. By now, you’ll have several avenues to consider—so get to work. n Back up and look from another perspective. “It is not what we look like across from each other, but rather what we appear to be from the horizon” tells us to see how change is accepted or perceived when placed in new surroundings. Think “far.”

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Food Industry News® August 2013

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Responsibilities of a Safe Workplace

n Protective equipment. Employees should wear all protective clothA safe workplace is ev- ous responsibilities. Here’s Administration requires to ing and gear provided by ery employee’s right, and some of what the Occupa- protect workers from illtheir employers: safety one of management’s seri- tional Safety and Health ness and injury on the job: goggles, gloves, helmets, and so on. n Fire alarms. Alarms, as well as smoke and carbon monoxide detectors, should be accessible to everyone, and kept in good working condition at all times. n Electricity. Use surge protectors, not extension cords. Make sure electrical cords aren’t placed where they can trip anyone. Check outlets regularly for possible damage. n Cleaning supplies. Secure all cleaning supplies and other potentially hazardous chemicals in safe, clearly labeled cabinets. n Floors. Make sure floors are clear of obstacles, loose rugs, and slippery areas where employees and visitors might trip and fall. Clean up any spills immediately. n Temperature. Thermostats should be in good working order to maintain comfortable temperatures for your workforce.

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Enhance Your Image With These Wardrobe Hints

Whether you’re making a presentation, meeting people at a networking event, or simply trying to make a positive impression on a new acquaintance, appearances matter. You don’t need to invest in a wardrobe from Vogue or GQ; just follow these guidelines for looking your best at any occasion: l When in doubt, dress up. If you’re unsure about an organization’s dress code or culture, wear your good clothes. You’re generally safer looking a little too formal (you can always take off a jacket or necktie) than being perceived as sloppy in a T-shirt and jeans. l Shoes never lie. Don’t neglect your shoes when selecting an outfit. If they’re old, scuffed, or don’t match the rest of the image you’re trying to project, people will notice. It’s subtle but significant. l Pick the right color. Experts say that the color red is useful when you want to impress or persuade someone; blue or gray suggests discipline. A blue or gray suit with a red necktie or other accessory can go a long way toward making a positive first impression.

Great ideas, to be worthy of respect, are seldom unchallenged.

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Food Industry News® August 2013

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On Workplace Stress

Stress takes a toll on everyone in the workplace, young and old alike. That’s the finding of a study on UK workers throwing cold water on the idea that young employees are more resilient in the face of workplace stress than their older counterparts. In the study, reported on the HeartMath website, 72 percent of survey participants 30 and younger reported taking at least one sick day during the previous 12 months, although only 46 percent of workers 55 and older did the same. One possible reason: 86 percent of the younger group reported feeling stress at work, compared to 66 percent of older employees; 28 percent of the young workers said they were prepared to take a day off to recover, as opposed to 15 percent of their more senior colleagues.

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Boka

1729 N Halsted St, Chicago, IL 60614 A two time Michelin Star (2011, 2012) recipient restaurant based in Lincoln Park, the Boka team offers an inspiration of “Contemporary American” cuisine with an emphasis on the freshest seasonal ingredients combined in creative ways. With multiple course tasting menus, and desserts that look like modern art masterpieces, Boka offers unparalleled service with an exceptional beverage program to deliver a new and refreshing experience every time.

One way to solve the traffic problem would be to keep all the cars that are not paid for off the streets. –Will Rogers, d 1935

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Top U.S. Burgers Americans Memorize Important The tastiest burgers are served at Vortex Bar & Grill in Atlanta, according to Zagat. Rounding out the top locations are Hopdoddy Burger Bar in Austin, Texas; Linwoods in Owings Mills, Maryland; Mr. Bartley’s in Boston; Bad Daddy’s Burger Bar in Charlotte, North Carolina; Edzo’s Burger Shop in Evanston, Illinois; Maple & Motor in Dallas/Fort Worth; Crave Real Burgers in Castle Rock, Colorado; Let Tub in Hollywood, Florida; and Kua ‘Aina Sandwich in Honolulu, Hawaii.

Identifying Numbers

You may complain that you feel like a number, but most Americans seem to be comfortable with the numbers that surround their identities, especially in the online world. A survey by Credit Donkey found that 41.3 percent of Americans have memorized the three- or fourdigit security code on their back of their credit cards for online purchases—more than the proportion who have memorized their actual credit card numbers (19 percent). About one quarter (24.6 percent) have memorized the ID number on their drivers’ licenses, but almost all of us—96 percent—know our Social Security numbers by heart.

– Adapted from BottomLine/Personal; for the entire list, go to blog.zagat.com and search for “Best Burgers in 25 Cities.

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Food Industry News® August 2013

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Local News Groupon has rePlum Market has three vealed Groupon Relocations, one in Ann serve, a tool that lets feb 17-24_Layout 1 2/28/12 4:24 PM Page 19 consumers book reservations at high-end restaurants in 10 cities — including Boston, New York, Los Angeles and Chicago — with dis- Located at 1711 N. Halsted in Chicago, Illinois, Trattoria Gianni is now in its 25th year counts of 20% to 40%. in business. Entrees include veal scaloppini, grilled lamb chops, grilled chicken breast, Reserve offers custom- pork chops and much more. Pictured: The restaurant’s beautiful outdoor patio. ers a discount off their check without requiring Arbor, Bloomfield and pre-payment or vouchWest Bloomfield. The ers. It also gives local Plum Experience is to businesses the chance inspire their guest to to draw crowds at slow “Live well, with taste.” hours through flexible Billy Lawless’ latest pricing. – USA Today Trattoventure, the “cheap and ria Gianni Celebrates cheerful” Dawson is set 25 Years—Founded in to open in late August 1988, Gianni Delsi’s to early September on family-run Italian TratGrand Ave. in Chicago. toria has flourished as The Brooklyn Bowl, a mainstay on the Chithe popular New York cago Restaurant scene. entertainment venue The restaurant boasts (which eventually died an extensive wine list due to the expense of and has a full bar. The soundproofing and enmenu features a diverse vironmental remediaselection of regional tion) offering bowling, Italian dishes which live music, and New include homemade taYork’s acclaimed Blue gliatelle pasta with BoRibbon Restaurant will lognese sauce, basil & eventually happen. Acmozzarella, or the hand cording to Crains, it made stuffed ricotta has been reported to gnocchi with a tomato be coming to the West sauce, basil & mozzaLoop. The “when” still rella and the risotto has to be determined. fungi-Italian Arborio Alpha Baking Comrice with wild mushpany, home to the rooms, truffle oil and Rosen’s brand, has separmagiano cheese. Prilected propane autogas vate dining room for 50 powered bread delivguests is available and ery trucks operating in they have an outdoor the Chicago metro area. patio, which is great at The trucks are powered this time of year. Plum by propane autogas. AlMarket opens their pha will introduce 22 first Chicagoland locapropaane trucks out tion at 1233 N. Wells. of their North Aurora Based in Michigan, the truck depot.

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Food Industry News® August 2013

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Diner X August 2013

BATAVIA CREAMERY 4 North Island Ave. BATAVIA, IL 630482-3729. Full service ice cream shop. Choose from a cone, soda, float or my favorite a hot fudge sundae. They have an excellent selection of ice cream cakes. Pick one up to keep in the freezer; this way you have dessert on hand. D’AGOSTINOS PIZZA AND PUB 742 W. Higgins PARK RIDGE, IL 847-518-8700. Start with the thin pizza, they even have gluten free pizza with choice of toppings. For my meal, the oven baked Italian grinder is so yummy; pepperoni, ham, Capricola, peppers & onions and topped with melted provolone cheese. So much good food on the menu, I have to go back again soon! DEC ROOFTOP LOUNGE 160 E. Pearson CHICAGO, IL 312-2661000. Located on the 12th floor of the Ritz Carlton Hotel, this beautiful outdoor patio is the perfect place to have a cocktail along with a light snack and enjoy the outstanding level of service for which the Ritz Carlton is known.. GO ROMA 848 N. State CHICAGO, IL 312-252-9946. Fresh Italian cuisine at very affordable prices. Choices include salads, pizza, pasta and sandwiches. Start with the pear & walnut salad, then the Italian sausage pizza which comes with roasted red peppers, red onion, parsley and tomato sauce. Kids can get a meal for around $5. HOG WILD 14933 S. Pulaski MIDLOTHIAN, IL 708-371-9005. “Home of the famous Pork Chop”. Just go all out BBQ; BBQ pork chop, smoked BBQ pork, boneless pork rib sandwich and BBQ fries. Take some meat to go. Nothing’s better than a pork chop and a side of applesauce. MAKI SUSHI & NOODLE SHOP 12 S. Northwest Hwy. PARK RIDGE, IL 847-318-1920. This is a great place to pick up or dine in for lunch. On the appetizer menu the gyoza-pork dumplings are my pick. Then for my entrée, the lime chicken lightly battered with lime sauce and steamed rice is so good. TACO NANO 1743 Orchard Ln. NORTHFIELD, IL 847-386-7159. This is Chef Freddy Sanchez’s new place, and it’s already a big hit. I love the design and the colors of the restaurant, it’s so vibrant. An order of guacamole, a steak taco and pork taco hit the spot for me. He offers turkey, duck, shrimp, steak, pork and chicken tacos. Sides include Mexican rice, beans or plantains. TOBY KEITH’S I LOVE THIS BAR & GRILL 5441 Rosemont ROSEMONT, IL 847-678-0088. This place is amazing, they have live music, play country music, offer great drinks and the food is really good. The southern fried chicken tenders come with freedom fries, and for dessert they have cherry or apple pie. Private parties are available too. WESTIN CHICAGO RIVER NORTH 320 N. Dearborn CHICAGO, IL 312-744-1900. This is a luxurious hotel with a great location by the river, and it’s in walking distance to downtown Chicago. We met in the Hana Lounge, a comfortable space adjacent to the lobby. We ordered some veggie wraps, chipotle chicken tacos and some wine.

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Nałęczowianka is a natural mineral water originating from a pure source in Nałęczów with a unique composition of 7 minerals. Low sodium content makes it a perfect product for those of us who are fighting hypertension, heart ailments and kidney stones. Still or sparkling natural mineral water, plain or flavored, this product of Poland is a global leader in purity and a top-seller in Poland, France and now the USA. Its delicious varieties are a perfect pick for any establishment; see their ad on page 7

Chef Thomas Macrina Elected ACF National President Chef Thomas Macrina, CEC, CCA, AAC has been elected ACF National President. Thomas studied at the Culinary Institute of America, Hyde Part, N.Y. from 1974 to 1976, graduating with an A.O.S. degree, with high honors. He was the executive chef at the Downingtown Inn Resort, executive chef of the Clayton Plaza Hotel in St. Louis, MO and named corporate executive chef of Tabas Enterprises, Philadelphia. He directed the operations for the Riverfront Complex, Twelve Caesars, City Line Dinner Theater, the Admirals Club, the Tabas Hotel and the Regency Palace. Since 1982 he has been a Chef Adjunct Professor at the Community College of Philadelphia. He is presently the executive chef of the Desmond Great Valley Hotel and Conference Center, Malvern, PA, a position he has held since 1997. He is a Certified Executive Chef. Tom has served as the National Apprentice Chair of the American Culinary Federation since 1997 and has been National Vice Chair of The American Academy of Chefs since 2001. He has been a coach of the USA Culinary Junior Team since 2001. He serves on the advisory boards for the Center for Technical Studies, the Art Institute of Philadelphia, the Restaurant School at Walnut Hill College and the Bucks County Community College Culinary Arts Program. He is on the Salvation Army advisory board, the Culinary Committee, Star Chefs of Phila. March of Dimes, culinary chair for Home of the Sparrow, West Chester, PA, and State Representative, Chef and Child Foundation, St. Augustine, FL. Tom’s awards include the American Culinary Federation Bronze Medal in 1979 and 1980, the Silver Medal in 1980 and 1981, the Gold Medal in 1979 and 1982, the Presidential Medallion in 2002 and 2004, Award of Culinary Excellence in 2003, Chapter President of the Year 2001, Northeast Regional Chef of the Year, 1997. He won the Delaware Valley Chefs Association Chef of the Year, 1987, the Culinarian of the Year, 1996, and the Outstanding Service Award, 2000. He won the American Academy of Chefs Service Award in 2000, the Regional Chairs Award in 2002, and the Good Taste Award in 2003. In 2003 the Philadelphia March of Dimes honored Tom with the Guy Presperian Award for charitable work. Tom is a member of ACF Philadelphia and has been president since 1998. He is a member of the World Association of Cooks Societies, a Fellow of the American Academy of Chefs, a Fellow of the Honorable Order of the Golden Toque and a Fellow of Chaine D. Rotisserie. Tom and his wife, Catherine are parents of four children, Thomas, Andrew, James and Judeth. His hobbies are music and landscaping.

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Food Industry News® August 2013

4 Things Smart Business Owners Do

Vast continents of small business marketing advice stretch from one end of the internet to the other, but the basic elements of smart online marketing can be summarized in 4 brief points: 1: Establish and maintain a social media presence; make your business easily discoverable on Facebook, Twitter, Pinterest, LinkedIn and check out emerging new platforms as well. 2: Create a search-optimized website, using current techniques to achieve good page ranking. That means creating consistently engaging content that users will benefit from, rather than focusing on loading your site with keywords or tags. 3: Put a blog on your website, and add fresh images and ideas to it regularly. Search engine crawlers give preference to sites with frequently updated content. 4: Put a call to action “above the fold” on your home page. Whether you’re inviting visitors to take advantage of your special offer, subscribe to your newsletter or download your e-book, it’s important to actually tell them what you’d like them to do. – adsolutions.yp.com

Dunkin’ Growth

Dunkin’ Donuts has held their motto “America runs on Dunkin’” but is now working to slow down customers. Wifi, warmer earth tones and jazz, ala their rivals Starbucks, are some of the changes you’ll see there as the nation’s #1 coffee chain renovates about 1,400 of their 11,100 locations by the end of this year. Coffee sales continue to climb as Dunkin’ plans to open another 600 locations this year.

Page 19

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A Slice of the Pie: How to Build a Big Little Business by Nick Sarillo Portfolio/Penguin; Hardcover; $26.95 How does a suburban pizza joint end up profiled on national news? It ain’t in the sauce. When carpenter Nick Sarillo decided to open a family-friendly pizza restaurant in the suburbs of Chicago, people thought he was nuts. He lacked any formal experience in restaurants or in managing a small business... but he loved pizza. All he got were negatives, but what he brought in was a desire for a great little place, and he hit it. Nick’s Pizza & Pub is one of the top ten busiest independent pizza restaurants in the United States, with two locations that gross about six times the revenue of the typical pizza restaurant. And in an industry where most employees leave within less than a year, Nick’s turnover rate is low, too. How does Nick do it? The secret lies in Nick’s purpose-driven culture, in which every employee, from the waiters to the chefs to the managers, is equipped with the tools necessary to do their jobs while also advancing the company’s overall mission. Nick shows his methods (Want solutions to problems? Take the lead personally. Be a role model for excellence and allow room for an employee to bring their own ideas). Nick’s managers engage the staff by tracking and rewarding unusual data, such as how many guests request a particular server or the average check amount of each carryout host. Likewise, team members of all ages and levels of experience are encouraged to speak up, acquire new skills, and suggest ideas to help the business grow. Sounds good, right? But HOW do you do it? Here’s the method that worked for Nick, and it can work for you if you’ve got the passion. A Slice of the Pie will help transform even the smallest, simplest, and most ordinary business into a successful, high-performance organization. Put to good use, it can guide you to exceed your expectations, because it takes an open mind, an open heart and the skill of a carpenter to know when pieces fit firmly enough to support something greater.

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Food Industry News® August 2013

Page 20

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When surgeon Emile Allen almost died by accidental electrocution, his life and skills forever changed. Finding purpose in adversity makes EATEN BY THE TIGER (Ascot; hardbound, $21.99; ISBN 978-0-9887533-0-3) a personal journey toward life fulfillment and a guide to others. Few of us can come back from a near-death experience to help the suffering, the dying and their survivors to accept and explore life’s challenges. Recognizing how random events can have lessons to a deeper, richer life has rarely been so personal. –MB

Common Adults Drive Sense At Work Restaurant n Don’t go chasing romance where you work. n Courtesy and positive attitude always win. n Leave personal, expensive toys at home. n Unless you work in a circus, dress and behave conservatively. n Watch your appearance; you might be thinking of suing if the boss criticizes you about your weight, your clothing, or your personal life preferences, but if you keptyour personal life private, there wouldn’t be an issue. –JC

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Growth

Adults-only restaurant visits grew 1% last year while dining out by groups with children remained flat, according to NPD Group. “We continually hear from families with kids that it’s too expensive to eat out. Restaurant operators must understand their financial situation and reflect it in pricing of kids’ menu items and kids’ meals,” said analyst Bonnie Riggs. – Adapted from QSRWeb.com/Estiator

National Council of Chain Who Decides When Natural Food Can be Restaurants Launches Marketed as Natural? New Campaign Jenny Mendelsohn, Alston & Bird LLP

The National Council of Chain Restaurants (NCCR) launched ‘Feed Food Fairness: Take RFS Off the Menu,’ a new grassroots campaign focused on repealing the federal Renewable Fuel Standard (RFS) and the corn ethanol mandate. Coalition members joined with Rep. Bob Goodlatte, R-Va. to expose the harmful economic effects of the RFS on American consumers, diners, and small businessowners and operators. “The National Council of Chain Restaurants is committed to repealing the corn ethanol mandate and the Renewable Fuel Standard,” NCCR Executive Director Rob Green said. “Today we are mobilizing the restaurant community to join this coalition - composed of small businesses owners, operators, franchisees and the entire food supply chain - to urge Congress to repeal the flawed RFS. The law unfairly increases food and commodity costs for chain restaurants and ultimately American diners and shoppers across the country. It is time for small business to engage directly in this important debate and ask their lawmakers to take RFS off the menu.” “Feed Food Fairness” will mobilize a broad base of small business owners and operators and coalition members to urge Congress to pass the Renewable Fuel Standard Elimination Act (H.R. 1461) – introduced by Rep. Goodlatte, which would repeal the federal RFS mandate. Feed Food Fairness: Take RFS Off the Menu” is supported by small business chain restaurateurs and other members of America’s food chain. To learn more visit www.RFSOfftheMenu.org.

In recent years, the number of consumer fraud class actions challenging “natural” food and beverage advertising has greatly increased. In these lawsuits, consumers claim that manufacturers engage in unfair and deceptive business practices when they advertise that their product is “natural,” even though it may be processed or may come from non-naturally occurring sources. When faced with these lawsuits, the food industry has found an ally in the Food and Drug Administration (FDA). What is known as the primary jurisdiction doctrine states that the FDA, not a court, decides what “natural” means and whether a company has a “natural” product. The FDA has declined to expressly define what “natural” means in advertising, so the food industry has used the resulting ambiguity to its advantage in defending against class actions which claim that certain foods marketed as natural really are not. In Astiana v. The Hain Celestial Group, a federal court decided that class action claims over whether a food marketed as “natural” actually is natural were barred by this primary jurisdiction doctrine. In that case, plaintiffs argued that “all natural” and “pure natural” labels were deceptive because the products allegedly had synthetic chemicals. The court, because of the FDA’s expert judgment and authority, refused to define “natural” and what constituted false and misleading use of the label “natural” without further guidance from the FDA. The court noted that while it had the authority to decide whether particular conduct was false or misleading, it would not undertake that decision if it would undercut the “FDA’s considered judgments.” Since the Astiana decision, several additional courts have referred positively to its determination that absent any FDA rules regarding the use of the word “natural,” a court should decline to determine on its own whether a specific use of “natural” is false or misleading. That being said, if there is any FDA guidance on an issue, a court will not hesitate to decide whether a manufacturer violated the FDA directive even in light of Astiana. Although manufacturers have had success in court with this primary jurisdiction argument, heightened consumer awareness about the ingredients contained in foods and beverages may prompt future FDA regulations on what constitutes a “natural” product. It is unlikely that the FDA will remain indefinitely silent on this issue, as more and more companies use this type of language to promote their products. Accordingly, companies promoting their products as “natural” should stay abreast of FDA policymaking and regulations.

Customers Care About the Treatment of Servers

Some 48% of consumers say they want to visit restaurants where workers are treated well, compared to 26% who say they care about how the eatery gives back to the community and 25% who prioritize sustainably sourced food, according to a survey from – Source: rfsoffthemenu.org Restaurant DemandTracker. – Adapted from QSRMagazine.com

7/12/13 10:25 AM


Food Industry News® August 2013

Diner Loyalty Is Not Always a Matter of Price

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Some 42% of consumers return time and time again to their favorite restaurants whether or not there are deals, and while many are more price-conscious in the current economy, quality is more of a factor in fostering the loyalty that makes this group of patrons come back, according to NPD Group. “Given this, operators will want to execute different marketing campaigns to appeal to a broad base, while remaining relevant to those seeking out the lowest price and best deals,” said analyst Bonnie Riggs.

Page 21

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National News Restaurateur, Chef, Author and TV host Guy Fieri expects to open his first Las Vegas restaurant in late 2013 at the entrance of The Quad Resort & Casino. Located in the heart of the famous Las Vegas Strip, the 7,000 sq. foot restaurant will be a new restaurant concept from Fieri developed as part of The LINQ, Caesars Entertainment’s $500 million dining, retail and entertainment development next to The Quad. SONIC DriveIn announced plans to open 15 new driveins in the market. The nation’s largest chain of drive-in restaurants has signed an agreement with existing franchise partner, SPG Management, to develop five new drive-ins in San Diego County and 10 new drive-ins in the greater Los Angeles area over the next six years. The International Baking Industry Expo (IBIE) is sweetening the pot for attendees of the triennial event with a star-studded demonstration program sure to be as informative as it is entertaining. This year’s program, produced by the Retail Bakers of

Chef Guy Fieri will launch his first Las Vegas restaurant at the entrance of the newly renovated The Quad Resort & Casino, set to open late 2013.

America (RBA), features an impressive list of culinary artisans including Buddy Valastro of TLC network’s Cake Boss series. Happy-hour and late-night programs can increase restaurant traffic and sales, especially when operators design food and drink programs or special offers with guests in mind. Bank on them: Melissa McCarthy is a comfortable 2nd place box office winner, despite lukewarm scripts. Small indie films, particularly with female leads, proportionately outgross bigg-budget films when over 53% of audiences are women. Iron Chef Marc Forgione majored in psychiatry, switching to the family business: food. His father was famous American chef Larry Forgione.

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When Changes Fail Change for change’s sake is never a good idea when it comes to your business plan. For one thing, you will disrupt the way something is seen, purchased, sold or observed right now, and that can often make people around you, from staff to customers, rethink their association with you. At best, it is questionable, at worst, employees may think you’re nuts to screw with success. Customers want a familiar approach that works, and when it dramatically changes, they may look elsewhere. Unnecessary change might get a reputation for being inconsistent. Not all change is good and you want the changes you make to all lead you in the same general direction. Here’s how to avoid some of the most common pitfalls. 1. Shooting too high If you start something you can’t finish, you’ll disappoint yourself. Others might accuse you of acting hot and cold. 2. Rigid routines “It’s always been this way” is a poor excuse for refusal to think over outdated procedures. 3. Not thinking through Deciding to jump without consulting staff or superiors is foolhardy... and poor management. 4. Upsetting the boss If you work in a conservative environment, getting a nosering and constant texts or tweets on company time is anti-teamwork. Always weigh the risks as well as the advantages before making dramatic changes. 5. Acting too young Are you the oldest rocker in town? Your demeanor is always clear to your staff; you may think you’re reversing time on yourself, but you may be simply acting immature. 6. Overpromising Committing yourself in writing to things you know deep down you cannot do is folly. It undermines your reputation,

august 17-24.indd 23

and people will question everything about you. Go public only when you’re sure! 7. Playing around If you live with a partner, don’t play around without weighing up all the possible consequences. Keep your eyes open. 8. Dumping thoughtlessly It’s oh so easy to get carried away in an orgy of clearing out and dejunking your home and your files. Don’t rush to toss out out dormant information. you may live to regret ditching things you really would rather have kept. 9. Being a Scrooge Don’t overdo “economical living” either in your efforts to reduce expenditure. “Frugal” is good but there’s a joke made for every cheapskate. 10. Inertia Finally, the most damaging dramatic change you can make is not to change. Instead, you spend your life searching high and low for the answer to your ultimate question.

Why You’re Broke n You like your toys. n You just can’t wait. n You call yourself a collector. n You envy anyone with more than you. n You get jealous. n Socializing is more important to you than self-control. n You have kids who want everything. n You have an addiction. n You earn like a pauper but spend like a king. n You want romance. n You don’t share. n You wouldn’t be caught dead carrying a sandwich. n You have hair coloring, makeup and manicures... and you’re a man. n You pay with plastic. n You waste openly. n You lack self-control. n You don’t shop carefully. n You cover one regret with more expensive ones. n You have no idea about values or empathy.

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Cosi CEO Resigns, Administrative Workforce Cut

Spotlight on Contemporary American Regional Cuisine Leaders Alinea

1723 N Halsted St, Chicago, IL 60614 Alinea opened on May 4, 2005. Its head chef and owner, Grant Achatz, is known for his preparations and deconstructions of classic flavors. In 2010, Alinea became one of only two restaurants in Chicago to receive three stars from the Michelin Guide and was subsequently reviewed by restaurant critic Sam Sifton in the New York Times. The restaurant takes its name from the symbol alinea, which is featured as a logo (Wikipedia). Alinea was ranked number one in the world in the Elite Traveler World’s Top Restaurants Guide, in both 2012 and 2013.

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Restaurant operator Cosi says its president and CEO Carin Stutz has resigned and appointed Executive Chairman Stephen Edwards as her successor. Cosi also announced late Tuesday that it is cutting its administrative workforce, which will result in annual savings of about $1 million. Cosi did not specify how many jobs are being eliminated. The company has posted quarterly losses for several quarters and struggled amid changing consumer tastes. It has 74 company-owned and 50 franchise restaurants in 16 states, the District of Columbia and the United Arab Emirates. The 56-year-old Stutz had served as president and CEO since January 2012. The company said she was leaving to pursue other opportunities. She is also leaving the company’s board of directors. Cosi Inc. said that the 50-yearold Edwards will be helping the Deerfield, Ill.-based company reduce its costs and look for refranchising opportunities with new and existing franchisees. He will also continue with efforts to close underperforming locations.

The Cookies Nobody Wants Internet advertisers use cookies, allowing them to track (spy on) your activity over time. Smart users set their browsers to reject cookies or quickly extinguish them. Mobile phones, which are taking a big chunk of Web usage, do not use cookies. To combat this, advertisers are turning to something called fingerprinting, looking at characteristics of a computer such as software installed, size of the screen, time zone, fonts and more. These form a unique signature just like random skin patterns on a finger. The Electronic Frontier Foundation  has found that 94% of browsers that use Flash  or Java  had unique – and trackable– identities.

A Century of Restaurants, Cookbook About America’s Restaurants Over 100 Years Old Author and Television Personality Rick Browne was dining at a restaurant in Portland, Oregon and learned it was over 100 years old. Intrigued, he began to research if there were other restaurants throughout the country this old—he learned there were, in fact, about 250. Rick then spent next three years of his life dedicated to traveling all over our great nation profiling 100 centenarian restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful. In October 2013, his hard work will pay off. Rick will introduce his new cookbook, A Century of Restaurants: Stories and Recipes from 100 of America’s Most Historic Restaurants (Andrews McMeel Publishing, October 2013, $40). The book is filled with restaurant historical profiles, interesting facts, great photography, and tidbits of information on some of our country’s longest standing restaurants. A full press release is pasted below and electronic interior pages are available immediately upon request. Here are a few fun facts to whet your appetite: l The bar in Sydney, Nebraska where Ernest Hemmingway edited A Farewell to Arms while sitting on a stool sipping martinis. l “Black Sam” the native-born Jamaican who operated Gen. Washington’s favorite New York City restaurant, and then was tabbed as the first White House Chef. l The New Jersey inn that inspired a Rogers & Hart song covered by Frank Sinatra, Jo Stafford, Ella Fitzgerald and many other singers in the mid-1950’s. l The feisty Pennsylvania innkeeper who told Gen. Washington, at the time the Commander-In-Chief of the Continental Army, “You can’t sleep here.” l A rustic tavern in Arkansas where a local blacksmith created an unusual knife and presented it to a pioneer who was passing through. Later the knife became as famous as the man who received it. l The restaurant in Denver that was visited by a tribal war party of 30 Blackfeet Indians in 1938 in full war paint and battle dress, who rode up on horseback and with great ceremony delivered a historic gift to the owner. l Restaurants where Billy the Kid washed dishes, Ho Chi Minh baked bread and cakes, the King of France taught ballroom dancing, Japan’s 66th Prime Minister worked while attending college, a tavern where a traitor was hanged on a hill right behind the place, and the tavern where Ben Franklin slept under 100 hams. – For more info, visit: http://wwprods.squarespace.com/

Never was anything great achieved without danger. — Niccolo Machiavelli

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Food Industry News® August 2013

Spotlight on Contemporary American Regional Cuisine Leaders

Baum & Brix

351 W. Hubbard St., Chicago, IL 60654 Featuring a menu of playful, yet modern cuisine designed by Chefs Thomas Elliott Bowman, Ben Roche and Nate Park, Baume & Brix takes guests on a dining adventure. Accentuated by sharing, their menu allows diners to experience an array of dishes showcasing the chefs’ interplay between savory and sweet. With an innovative beverage program featuring classic and modern cocktails, wines from around the world and a mix of inventive spirits, Baume & Brix is the perfect place for after-work happy hour, entertaining clients or a special night out. Offering four distinct spaces, Baume & Brix provides a dining experience unlike any other. With a mix of warm banquettes and contemporary tables providing seating for 60 guests, the bar and lounge area gives patrons a welcoming area to imbibe or enjoy items from the specialty lounge menu. Seating 106 guests and complemented by cozy booths and a glowing fire wall, the dining room area provides guests the opportunity to experience all aspects of the creative menu. Their private chef’s table takes six guests on a dining journey with a multiple course tasting menu. Furnished with sleek white modern furniture and dark woods, the private party room is ideal for seated dinners or cocktail gatherings for 12 to 50 guests.

NRA Study According to the NRA’s National Household Survey, 90 percent of consumers across all demographics said it is important that some of their favorite menu items are available. But, they also want variety — a majority of those between 18 and 54 are looking for something they haven’t eaten before.

Splurging on Burgers

According to Technomic’s 2013 Burger Consumer Trend Report, only about one of three consumers (31 percent) say they try to eat healthy when ordering burgers at restaurants. Most of the time, when consumers plan to order a burger, they prefer to splurge. They want overthe-top indulgent burgers. Such burgers typically feature multiple proteins, from beef to bacon to hot dogs to ostrich. They are piled to the sky with decadent toppings, and usually come with a price tag of $10 or more. – Adapted from Technomic

Critics tell you what you’ve done wrong by way of their accomplishing nothing.

The top attributes customers are looking for at LSRs include: Good value, 94 percent; Good service, 93 percent; Favorite menu items, 91 percent; Enjoyable atmosphere, 85 percent; Healthy items, 75 percent; Kid-friendly, 68 percent; Locally-sourced food, 63 percent. – Adapted from NRA’s National Household Survey

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“Rest Assured, You Will Be Insured.”

–Rosanne M. Boik, Insurance Specialist

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Most Calories Don’t Come from Restaurant Food

Most caloric intake in the United States comes from food from supermarkets, groceries and convenience stores, a new study finds. The study, conducted by Adam Drewnowski of the University of Washington’s Center for Public Health Nutrition, shows that 17 percent to 26 percent of Americans’ calories come from restaurant food, depending on age. The study was conducted by the Center for Public Health Nutrition at the University of Washington in Seattle for the National Restaurant Association. – Adapted from restaurant.org

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The U.S. Department of Agriculture reports that risk of foodborne illness increases during summer months as the weather warms (making food more susceptible to spoiling) and as more people cook and entertain outside. Foster Farms has created a new visual guide - the Chicken ABCs or “Always Be Careful” - depicting more than 20 simple steps that can make a big difference in improving safety from the store, to the kitchen, to the grill.

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Hoods Chicago

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Magic Straws Go Foodservice

Magic Straws, the official flavoring straw which turns milk into a fun and flavorful beverage, has launched its Got Milk?® product line to the foodservice industry.  Restaurant operators can now better cater to families who are 773.275.5968 Joel@BermanArchitecture.com looking for ways to make milk drinking more fun. The four Got Milk? flavors available for restaurant distribution include Chocolate, Vanilla Milkshake, Strawberry and Cookies & Cream. Each Magic Straw is for a single use in an 8 -12 oz. glass of milk. The plastic straw contains flavor beads that magically flavor the milk as the user sips through the straw. No pouring, Tart Shells & Puff Pastry Shells stirring, or mixing is necessary. Chocolate Cups & Shells Magic Straws are non-perishChocolate Pencils, Curls & Decorations able and offer a shelf life of up Flavoring Oils & Extracts to two years removing the need to stock, store and refrigerate multiple flavors of milk.

Pastry Ingredients

Sotiros Foods Inc. 708.371.0002

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Making Selling Easier Ideas: For Combating Complacency By John Graham “It worked once, it worked twice, it worked three times,” reflects the serial killer in Lee Child’s Running Blind. “But you know there are no guarantees in life. You know that, better than anybody. So you keep on thinking, because the only thing that can get you known is your own complacency.” The words may seem strangely philosophical for a crime novel, but no matter who we are, it’s complacency that gets us “known,” that betrays us. For anyone in sales, complacency is a sure-fire career killer. With that in mind, here are some thoughts that can help avoid the consequences of complacency. • “My customers love me.” Salespeople find fulfillment in believing that their customers really love them, or at least like them. However, such affectionate thoughts often result from “selective” memory. For example, salespeople seem to possess perfect recall for what they do for their customers. They describe in copious detail instances when they went far beyond a second mile to help customers. On the other hand, customer recall can be quite different. Customers never forget what salespeople didn’t do or how they felt let down, taken advantage of or cheated. By basking in self-congratulation –– the worst form of complacency –– salespeople deny themselves the golden opportunities for understanding customers more clearly, earning their trust and serving them more effectively. • “It takes persuasion to get people to buy.” If ever there were a cornerstone principle of sales, it might go something like this: how to turn “no” into “yes.” To be successful in sales, the ability to persuade is a core quality for climbing to the

top rung. Unfortunately, there’s a dark side to persuasion. It’s the deep-seated distrust so many customers have for salespeople, who are viewed as capable of using every possible trick to get us to buy what we don’t want or need. Although a heads up shouldn’t be necessary, attempts at persuasion are powerless today, rendered impotent by customers’ unprecedented access to information. Today, customers need salespeople who are competent diagnosticians, who have developed expertise at identifying what needs to be fixed and how to go about doing it. • “I’m not like other salespeople.” Years ago, people quipped, “I cross the street when I see that insurance guy coming my way.” That’s changed. Now, we delete emails, ignore VM messages, and avoid certain LinkedIn (or any of the other social media) connections. What hasn’t changed is the undeniable fact that customers don’t trust salespeople, no matter what they say or what they call themselves. Why? Because customers react negatively if they feel the deck is stacked against them. They avoid those who make them feel inadequate, dumb or stupid. And that’s what happened when salespeople had a corner on knowledge. Now that the genie is out of the bottle and information is readily available, customers reject any salesperson who “smells” like the past. Being different from others in sales means having conversations with customers, asking questions, clarifying issues and being as transparent as possible. The point is clear. Combatting complacency is critical for success in sales today. So keep on thinking. John Graham of GrahamComm is a marketing and sales consultant and business writer. He publishes a free monthly eBulletin, “No Nonsense Marketing & Sales.” Contact him at johnrg31@me.com, 617-774-9759 or johnrgraham.com.

Spotlight on Contemporary American Regional Cuisine Leaders

There is one thing LUXBAR E. Bellevue, Chicago, IL 60611 more exasperating 18LUXBAR as a neighborhood saloon is designed to than a wife who can convey simple elegance. The food is feel good fresh, and easily understood. Artisanal in style, the cook and won’t, and natural menu reflects what the partnership views as an accesthat’s the wife who sible cornucopia of what you might eat on just any ocThe specialty cocktails are from natural, fresh can’t cook and will. casion. ingredients: simple elegance. - Robert Frost Not just another tavern, their customer will not feel like just another patron. Their customers will feel better for having stopped at the LUXBAR.

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Why DCI Hotshot’s IVC Trucks Are Hot

DCI Hotshot’s IVC (Insulated Vehicle Conversion) Series features an interior insulation and liner that is the best in the industry for refrigeration. IVC SeriesCargo Vans, Box trucks and trailers are insulated and sealed with state of the art refrigerated and thermal insulated systems to a customer’s strict specifications and needs. The unit is strategically framed using non thermal conductive materials, with emphasis on maximizing volume, space, usage, accessibility, minimizing vibrations and future customization. A polyurethane injected foam insulation is then applied at least three inches thick (or according to your specifications), filling every crevice and cracks, thus guaranteeing a perfectly sealed thermal insulated product. The foam insulation will resist attacks from moisture, crude oil and most commonly used chemicals & solvents. This rigid polyurethane foam system is designed to prevent air, moisture and heat infiltration, making it the most efficient thermal insulation product in the market place today. To finish, their fast setting, state of the art high performance seamless polyurea coating liner is applied; providing a flexible yet extremely tough monolithic membrane, completely water and chemical resistant. The product utilized is a space-age polymer liquid that is sprayed on from an application gun at 200 degrees F and turns solid within seconds. It is completely seamless and cures within 24 hours. It will maintain its physical characteristics for the life of the unit. The liner is permanently affixed to vans, truck bodies or trailers and provides a smooth cleanable surface that will not harbor bacteria, and will hold up to rigorous cleaning procedures practiced in the food processing industries, where other coatings might fail. The finished product, enables these vans and trailers to hold temperatures as low as -20 degrees F, and helps to reach temperatures faster than competitive products. Due to the generous thermal insulation and seamless interior, temperatures actually are held longer, before the unit cycles again: translating into significant energy cost-savings, and greatly extending the life of your refrigeration unit.Their ad appears on page 14.

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Spotlight on Contemporary American Regional Cuisine Leaders

The Bedford

1612 West Division Street, Chicago, IL 60622 Located in a 1920’s historic landmark building, The Bedford is rich with architectural history, an elegant ambiance and classic Chicago touches. Many original elements from the 1920’s remain intact throughout the space. The unparalleled Vault, with its magnificent copper safety deposit boxes and steel doors, offers a remarkable step back in time. Underground but not exclusive, The Bedford offers a full night-life experience. Enjoy a drink, small bite, or dinner and music. Sip on signature cocktails in the one-of-a-kind bank vault lounge, have a beer at the sleek bar or enjoy delectable cuisine in the intimate dining room. Each space offers a unique, affordable luxury in the heart of Wicker Park.

If the bread is good and plentiful, the rest of the meal can be excused. –Berthold Brecht

ATM Placements in Qualified Locations

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

800-382-5737

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Grecian Delight Promotes Carla Lesnik

BIG Flavor Small Prices since 1983

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An empty stomach is not a good political adviser. –Albert Einstein

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Grecian Delight Foods, Inc., a leading manufacturer, national marketer and distributor of Mediterranean-inspired foods based in Elk Grove Village, IL today announced the appointment of Carla Lesnik as Director of Commercialization. In her career, Lesnik most recently worked for Kraft Foods in the position of Launch Team Leader responsible for managing a budget in excess of $250M, providing leadership for cross functional teams, and creating go-to market strategies for the Philadelphia cream cheese product line. She was nominated by senior management as a member of Stage and Gate Improvement Team. During her time at Kraft Foods, Lesnik also worked as a Category Materials Manager and Product Change Development Manager where she successfully launched product lines in the categories of granola bars, snacking cheeses and shredded cheeses. She was recognized within these roles for success in the reduction of product lead times and generating new business for Kraft Foods in excess of $25 million dollars of annual revenue. Lesnik began her career at Little Lady Foods as a Product Development Manager, where she managed product pipeline volumes from $40 to $50 million annually. She earned her Bachelor’s Degree in International Business in Economics from Benedictine University, where she graduated Magna Cum Laude.

Bank Note is a distinctive 5 year old Scotch whisky offering the perfect blend of the finest malt whiskies from the Speyside and Highland regions, blended expertly together with the purest grain whisky from the Lowlands of Scotland. Slowly matured in oak casks to produce a mellow taste with sweet richness and good depth of flavour, its appeal is timeless and, like other classic whiskies, is as relevant today as it was over one hundred and fifty years ago. Color: Golden with brilliant clarity. Aroma: Clean, crisp aroma, hints of vanilla. Taste: Mellow on the taste with sweet richness & depth of flavor. Aftertaste: Clean on the palate with lingering sweetness. Available in 1.75ml, 1.0ltr, 750ml Bottles. Distributed by BC Merchants.

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Sanitation Certification, & Alcohol Awareness Training From the Illinois Restaurant Association ServSafe Sanitation Certification AUGUST Mondays_______________________ 12, 19 Monday-Tuesday_________________ 26, 27 Tuesday-Wednesday_______________ 6, 7 Wednesdays – (Spanish)___________ 14, 21 Thursdays______________________ 22, 29 Saturdays_______________________ 10, 17

Member Benefits: n3 Cost Savings on Basic Services n3 Quality Certification & Educational Programs n3 Critical industry Representation n3 Unique Marketing Opportunities n3 Valuable Information Resources

ReCertification: City & State AUGUST Tuesday................................. 20 SEPTEMBER Monday (Spanish)................. 30 Wednesday ......................... 18

Alcohol Awareness (B.A.S.S.E.T.)

23 17 25 11 26 21

9:00 a.m.-12:00 p.m

AUGUST Fridays..................................... 2, 9

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312-787-4000

Classes also available at your location To Register, Visit Our Website: www.illinoisrestaurants.org Or Call 312-787-4000

McDonald’s Closes All Restaurants in Bolivia the indigenous population of Bolivia to eat their BigMacs, McNuggets or McRibs. The eight remaining McDonald’s fast food shops that stuck it out in the Bolivian city’s of La Paz, Cochabamba, and Santa Cruz de la Sierra, had reportedly operated on losses every year for a decade. The McDonald’s franchise had been persistent over

The world’s largest gastronomic organization, Confrérié de la Chaîne des Rôtisseurs, hosted its annual National Young Chefs Contest at Chicago’s Kendall College and crowned Daniel Gorman of the Mid-Atlantic the Best Young Chef of 2013. Gorman works at The Inn at Little Washington, Virginia. Chicago’s own Brandon Zarb of Henri represented the Midwest region and was named runner up of the competition. Gary Marcos placed third representing the Pacific Island region and works at Halekulani Hotel & Resort in Honolulu, Hawaii.

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16, 10, 24, 4, 19, 14,

SUMMER FESTIVAL

august............................ No Class september Thursday..................................... 5

INTERNATIONAL

McDonald’s happy image and its golden arches aren’t the gateway to bliss in Bolivia. Bolivians don’t trust food prepared in such little time. Sixty percent of Bolivians are an indigenous population who generally don’t find it worthwhile to eat at McDonald’s. Despite its economically friendly fast food prices, McDonald’s couldn’t coax enough of

SEPTEMBER Mondays – (Spanish)____________ 9, Tuesdays_______________________ Tuesday-Wednesday______________ Wednesdays_____________________ Thursdays _____________________ Saturdays ______________________

Business Interruption/Income Coverage – Are you adequately Covered?  Disasters happen. Businesses temporarily close.  Revenue streams dry up. But expenses continue…and often rise significantly. Most businesses underestimate the amount of time it takes to return to normal operations. Following a major loss, there are lots of things that a business can do without – revenue isn’t one of them.  –Rosanne Boik

that time, flexing its franchise’s deep pockets to continue business in Bolivia. After 14 years of presence in the country, their extensive network couldn’t hold up the Bolivian chain. Store For a thorough review of your existing insurance program, at after store shut down as no charge, please see Rosanne’s ad on page 25 Bolivia rejected McDonald’s and fast food in general. – Adapted from naturalnews.com

HOSPITALITY CONSTRUCTION SPECIALISTS

Alpha Baking is introducing the 22 propane autogas trucks to reduce emissions while also continuing to meet its operational performance needs and factory warranty without a decrease in engine horsepower or torque. The new alternative fuel vehicles were officially put into service today during a commemoration ceremony with Chicago Area Clean Cities at Alpha Baking’s North Aurora truck depot. The alternative fuel trucks will emit about 2 million fewer pounds of carbon dioxide over their lifetime.

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Food Industry News® August 2013

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CHi-TOWN REnown Gelato, Sorbetto and Frozen Yogurt made from Uncompromised Ingredients Over 600 culinary flavors and custom options

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Ban on Pesticides in Europe

Bees pollinate three-quarters of our food crops, so their rapid decline has a direct effect on humanity. The European commission passed a continent-wide ban on certain neonicotinoids, the world’s most widely used insecticides, which attach the nervous systems of bees. The campaign and research into what could be done took two years of research and planning.

Spotlight on Contemporary American Regional Cuisine Leaders Girl and the Goat

809 W. Randolph St, Chicago IL, 60607 Stephanie Izard (“Top Chef” Season 4 winner) is chef/ owner of The Girl & the Goat in the west loop. Since the summer of 2010, Girl & the Goat has been serving fun foods, craft beers, and making wine in a rustic and fun environment. The Goat’s menu is divided into three categories: Vegetable, Fish, and of course Meat—while vegetable, fish, or meat are respectively the main stars of their categories, there are crossovers in each area so you’ll get a little bit of everything. Bread is baked daily, and there are always new creations on the menu. Girl & the Goat is open 7 days a week and accepts reservations but always welcomes walk-ins, nomads, adventurers, and those who don’t like to plan.

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9-Patty “Secret” Burger is No More

The Huffington Post originally reported a 9-patty burger available exclusively by request in Brandon, located in Canada’s Manitoba province called the T-Rex. Now Wendy’s headquarters has put a stop to the sale of TRex burgers. The Consumerist reports that after an image on Reddit of an ad for a TRex burger went viral, Wendy’s officials got word of the massive burger and stepped in, asking individual franchises not to sell the 9-patty burgers. “For obvious reasons, Wendy’s of Brandon neither condones nor promotes the idea of anyone consuming a nine-patty hamburger in one sitting,” stated a Wendy’s employee. – Adapted from delish.com

Plaza Belmont Fund III Acquires Labriola Plaza Belmont Fund III LP, a middle market private equity firm, and several other investors today announced that they have completed the acquisition of Labriola Baking Company, a leading producer of fresh and frozen artisan breads. Terms of the private transaction were not disclosed. Excluded from the transaction was the Labriola Bakery Café, located in Oak Brook, IL. Started in 1993 by its founder, Rich Labriola and headquartered in Alsip, IL, Labriola supplies fresh artisan bread thru its own distribution network of 25 routes to hotels, restaurants and retail stores from Milwaukee all the way through the Chicago area to Indianapolis. Labriola has experienced tremendous growth in the past 3 years with its specialty frozen pretzel breads, which are available nationally. The Company relocated from another location in Alsip to its current 175,000 square foot bakery in 2010. Rich Labriola will continue to participate in the ownership of the company and will serve as Vice Chairman, Chief Innovation Officer.

Your staff is your team and your business’ lifeline; they have your back, so don’t stick a knife in theirs.

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Food Industry News® August 2013

Spotlight on Contemporary American Regional Cuisine Leaders

Rockit Bar & Grill

22 W. Hubbard, Chicago, IL 60654 Rockit Bar & Grill, located in the heart of the booming River North Neighborhood puts Executive Chef Amanda Downing’s contemporary culinary twist on the traditional bar and grill. Offering outstanding casual American cuisine, using the freshest ingredients available in a mouthwatering menu that includes salads, sandwiches, and entrees. Rockit Bar & Grill is the premier downtown bar and grill, with the famous Rockit Burger being named the best in the nation by “Good Morning America” as well as the restaurant itself being called one of the top concepts in the world by Conde Nast Traveler. The comfortable, stylish atmosphere blends natural elements with sleek, modern design. An upstairs lounge offers casual dining, an island bar and fifty-inch flat screen plasma televisions encased in antique frames. Grecian Delight Foods, Inc., have partnered with Iron Chef Cat Cora to produce a line of Authentic Flatbreads and Mediterranean Inspired Dips & Spreads under the Cat Cora’s Kitchen brand. The new line debuted at the 2013 IDDBA Trade Show in Orlando, Fl. The Flatbread line contains five (5) all natural Flatbreads: Lavash, Oven Fired Naan, 100% Whole Wheat Skinny Buns, Pre-Sliced Kalamata Olive Focaccia and PreSliced Herbed Focaccia. The Dips & Spreads line consists of six (6) ALL NATURAL products packaged in 9 oz containers: Traditional Hummus, Garlic Hummus, Lemon Zest Hummus, Feisty Greek Yogurt Spread, Zesty Cucumber Greek Yogurt Sauce (Tzatziki) and Roasted Eggplant Spread (Baba Ghanouj).

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MICHAEL ROBINSON Stout Barrel House & Galley 642 N Clark St, Chicago, IL Birthplace: Houston, TX First food service job: I was 14 years old and started in a family friends fish house in North Providence, Rhode Island.  Favorite food: it’s a toss up between traditional northern Italian and Indian.  Worst part of job: The worst part of my job is trying to control all my food cravings. Being a chef I have access to a lot a food and keeping myself healthy is a challenge. Favorite food to prepare: I am a huge fan of building flavors through the different ways to manipulate spices. Therefore, I find Indian cuisine to be my favorite type of food to cook right now.  What part of the job gives you the most pleasure: I find the most pleasure in the ability to try new things. Learning to cook a wide variety of ingredients with different techniques keeps my work exciting and challenging.  If you could not be a chef, what would you be and why: My second passion is health and nutrition. I enjoy being active and I would pursue a career in physical therapy or personal training.  Best advice you ever got: Work as hard as you can until it becomes second nature and then pursue something you have never done before.  Where do you like to vacation: I enjoy spending time in the woods and mountain ranges whenever I get some time off.  What do you enjoy about Food Industry News:  I really appreciate the variety of information that it supplies to the local area. It’s nice to be able to find information about new laws, what’s hot, and what is up for discussion all in one place. 

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Food Industry News® August 2013

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Palazzolo: 25 Years Later and Still Delicious

Pete Palazzolo got his start finding a niche with culinary chefs to make gelato and Sorbetto in the mid 1980’s this ability to make any flavor that was requested from the actual real raw ingredients spread around the United States.  Now 25 years later, this same mentality to make the best possible item Pete and his team at Palazzolo’s Artisan Dairy have been asked to do the same to the Yogurt world as he did for ice cream and gelato.  “We were approached winter 2011 to help a growing franchise of frozen yogurt shops have a better product then what the industry was offering.”  Pete said.  “I could not believe the low quality of the leading brands” Within 2 years of development Palazzolo’s has gained over 100 yogurt customers!  “I love getting the same feedback we get from our gelato and Sorbetto; WOW I have never had yogurt this good!”  Palazzolo’s customers see higher sales too. Most soft serve products have flat flavor notes, Palazzolo’s tries for a front, middle, and back side to every flavor they produce.  This culinary frozen yogurt will not only draw in customers looking for something cold and sweet on a hot day but it will draw in the foodies too!  Palazzolo does not see much point in selling this product to everyone and has programs in place to help protect his customer’s competition from having the same premium product.  “My thought is that the group that brings us in should reap the rewards, no sense in hurting our existing customers by selling to their competition.” Pete Said. Palazzolo has over 100 flavors and more are added each week! For more on Palazzolo, see page 30.

Chicago Gourmets: Your Invitation to Dining Out with a Difference, While Supporting the Industry Sharon Meyers, co- president, Chicago Gourmets Interested in hot new restaurants, pop up spaces, cutting edge venues and long standing Chicago favorites, at added value and all-inclusive pricing that you cannot find elsewhere? Chicago Gourmets offers unique culinary experiences of this caliber—70 each year. This not for profit food and wine group is one of Chicago’s oldest and largest, celebrating 16 years of creating memorable events that highlight the cuisine, along with cook book authors, celebrity chefs and upcoming talent that make these dining events so memorable. Founder Don Newcomb started this organization based on his passion for the industry as well as the diversity of cuisines and potential experiences in Chicagoland, and still serves on this volunteer board of 25. He notes, “To date, we have supported over 600 establishments in our Chicago area; it is our continued pleasure to offer these value for money with value for the experience events.” “Conviviality of the table” aptly describes the events that Chicago Gourmets creates. Membership at $45 per family each year pays for itself easily in discounted event costs, while overall, the

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events support the industry. They expose varied dining spaces and styles to a wider audience, and very often, with significant media attention due to the creativity of the concepts. For example, last year featured a pop up five-course dinner at Kamp Gallery with dishes inspired by their latest paintings. This spring, Table 52 chef/owner Art Smith hosted a Southern style dinner with Norman Van Aken. Last month, chef duo David Posey and Heather Christo staged a dinner based on her new book in Blackbird’s private dining room. The experiences are varied and the calendar is chock full of events. From making truffles with Katherine Anne in her own professional kitchen to a hands on cooking class at Marcel’s Culinary Experience, the “wine” is as important as the “dine”—and the group highlights some element of a unique, informative and entertaining culinary experience in each event. For information on upcoming events and to become a member, visit www.chicagourmets.org. Upcoming Events in August:

Above: Chicago Gourmets’ Dinner at Tallgrass —featuring chef-owner Bob Burcenski and sommelier-owner Tom Alves and their outstanding staff. Below: Owner Edward Wolowiec and Chef Randy Waters of Port Edward, 20 W Algonquin Rd, Algonquin, IL. The iconic restaurant will host Chicago Gourmets on Friday, August 2, 2013.

August 02: Sensational Seafood and Collins Caviar at Port Edward August 04: Dinner Theatre at Columbia Yacht Club with playwright Beth Urech August 16: Lux Luncheon at Morton’s Steak House August 24: Escoffier Dinner at Le Cordon Bleu

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State Restaurant Industry Employment Growth

2013

BY 2023

ADDED

HOSPITALITY AT H|GH SPEED

A hallmark of the limited-service segment is fast and efficient service, and many operators are incorporating technology to make the customer experience even more convenient. Forty-one percent of adults said they would likely utilize the option of placing their order online through a website if it was offered by a limited-service restaurant, while 40 percent said they would use a smartphone application to view a menu or place an order. Six out of 10 adults between the ages of 18 and 34 — and a majority of frequent restaurant customers — said they would be likely to utilize these options. On the back end of the order, 27 percent of adults — and a higher proportion of frequent customers — said they would likely use a mobile or wireless payment option, such as Google Wallet or a smartphone app, if it was offered by a limited-service restaurant. Roughly one out of 10 limitedservice operators said they currently offer this payment option. One of the areas in which a large gap exists between consumer wants and restaurant offerings is self-service ordering. Forty-four percent of all adults — including a majority of frequent restaurant customers — said they would be likely to use a self-service customer-activated ordering terminal if it was offered.

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Spotlight on Contemporary American Regional Cuisine Leaders mk The Restaurant

868 N. Franklin, Chicago, IL 60610 For more than 12 years, mk The Restaurant Chef/ owner, Michael Kornick’s approach to food is simple. Using classic techniques allows the ingredients to shine. The quality and freshness of the finest market products are unmatched by any other restaurant. mk’s sizable wine list can enhance any meal. Executive Chef Erick Williams and Pastry Chef Stephanie Mazzone will impress guests with inventive new menu items. Signature dishes include grilled Atlantic salmon and Yellowfin tuna tartare. They’re also famous for their pomme frites! Not many fine dining restaurants offer the amazing service and inviting atmosphere that mk does. Excellent food, fine wine and memorable dining are what you will experience at mk.

Insult one employee, ten more will know within 30 minutes and thousands more will know in the speed of one Facebook post.

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Find Out About New Restaurants Before They Open! Best-Read Food Service and Hospitality Publication in the Midwest

CONFIDENTIAL

Your source for the latest information about units opening, closing and remodeling in the food service industry

Hot Leads Report FROM THE PUBLISHERS OF FOOD INDUSTRY NEWS

Measuring Advertising Response

n Information on Units Remodeling, Changing Hands or Expanding n News of Interest n Incorporations n Bankruptcies n The Edge for Sales Read Food Industry News Online: www.foodindustrynews.com

Hot Leads 3.indd 1

Many people who run ads think they are not working, but are they absolutely sure? You have probably never heard of anyone going broke from reaching too many people. For restaurants that generally means consumers within an 8 mile radius of your store. Whether you’re a restaurant or supplier, targeting the right prospects is more important than evaluating response. For suppliers, it means targeting buyers within your trading area. You can never go wrong by reaching those who are your target demographic, as long as they are within your local market. Buyers will often forget to mention where they saw your ad, and if they are asked how they came to call you today, the answers could be “I’m an old customer,” “I saw your delivery vehicle,” “I passed by your location” or “Everyone knows you.” The most efficient way to measure response is to ask if people have seen your ad. However, in the busy day to day life of the food business, it’s almost impossible to consistently ask new prospects this question. The truth is that buyers, especially wholesale business to business buyers, will see ads that run consistently, ask others if they’ve heard of your company, watch for more ads and finally pick up the phone and call you. When you get the call, you are so excited to begin working with your new customer you probably forget to ask if he’s seen your ads. The buyer may mention the name of a customer or two who already buy from you and you may never know that your ads are working hard and performing. Marketing is a big picture return. You paint the picture, create an image and have to separate yourself from your competition to close successfully. If you don’t take command of what you have to sell and take the right avenues to deliver the message, you risk misinformation being spread about you or worse, no one ever talking about you. Only advertising will help you mark your territory and define your market. So before you think that your advertising does not work, think big picture: It’s difficult to get into the brain of your prospect and stay there. Only advertising can do that. –Cary Miller

HOT LEADS REPORT is published monthly; $375 for Non-Advertisers, Free to Our Advertisers. To Subscribe: 847-699-3300 • Fax 847-699-3307

Our popular CONFIDENTIAL monthly Hot Leads Report lists over 200 Chicago and Midwest regional food industry businesses: n Ownership Changes n Openings n Remodeling STILL ONLY n Expansions $37500 n Liquor Licenses Per Year n New Corporations and more! FOR A SAMPLE COPY CALL: 847/699-3300

6/3/13 10:19 AM

DMK Burger Bar Makes a Difference Through The Make-A-Wish® Foundation

organization every month to help raise funds and educate on their behalf. Each month, a charity in one of four different areas - hunger, wellness, children or the earth are chosen, and for the month of July, the efforts support the Make-A-Wish® Illinois. Led by David Morton and Michael Kornick, DMK Burger Bar is known for serving up gourmet burgers, fries and fun in its Lakeview and Lombard locations. The burger bar, which was featured on the Food Network’s Diners, Driveins and Dives, allows guests to choose between a variety of burgers, including delicious grass-fed beef, lamb, turkey, and veggie options. Specialty mac n’ cheeses, salads and house made fry selections round out the menu, which also showcases craft beers, custom sodas and malted milkshakes. DMK Burger Bar is open 11:00 a.m. to 12 a.m.

For the 4th straight year, DMK Burger Bar is partnering with Make-A-Wish® Illinois to help raise funds and grant wishes for local children with life-threatening medical conditions. As part of the 365 Days of Giving efforts, during the month of July, DMK Burger Bar (in Lakeview and Lombard) offered Kianna’s Burger in honor of one special Make-A-Wish® friend. Recently the DMK family had the opportunity to work with Kianna - an outgoing, intelligent 15-year-old Wish Child from Chicago who was diagnosed with Leukemia last summer. Kianna’s wish was to learn from and cook alongside professional chefs during a Make-A-Wish trip to Florida. Unfortunately, Kianna passed away suddenly, shortly before her wish could be granted. In an effort to support other children like Kianna and their families DMK Burger Bar will be honoring her memory by offering a limited edition burger, which Kianna herself created before her untimely Spotlight on Contemporary American death. Available during the en- Regional Cuisine Leaders tire month of July, the #15 / Kianna’s Burger consists of a grass- 7110 N. Lincoln Avenue, Lincolnwood, IL 60712 fed beef burger topped with L.Woods Tap & Pine Lodge is a Northwoods Supper smoked bacon, grilled onions, Club in the honored tradition of timeless Midwestern honey dijonnaise, sheep’s milk towns. Presenting “Classic American” comfort foods feta, lettuce and tomato. Priced featuring ribs, chicken, fresh fish and a wide variety of at $10 each, 100% of the pro- sandwiches. L.Woods is a casual restaurant and gathceeds went directly to the Make- ering place where guests can relax with family and A-Wish foundation. friends in a setting reminiscent of a comfortable, rustic DMK Burger Bar’s 365 Days lodge. That’s the spirit of L.Woods: friendly, comfortable of Giving program teams up and unpretentious, with traditional Supper Club fare. with a different local non-profit

L.Woods

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Cary Miller Presents

People Selling the Industry This month I am proud to be pictured with Falah Tabahi and his son Hazem, owners of the Pita Inn chain of Mediterranean restaurants. Falah and his wife founded the restaurant in 1982. In order to maintain a high standard of quality and consistency, Falah personally trained every chef in each one of the restaurants. Today they have four locations in Skokie, Wheeling, Glenview and Mundelein, as well as the Pita Inn Market and a fresh pita bread Bakery. The firms legendary “Business Lunch Special” has remained at $4.95 since 1982. Try Pita Inn and you will be very satisfied. Bernadette Rafacz is the sales manager of Eagle Distributors, Inc. based in Chicago, which has been in business since 1992, importing and distributing premium quality Polish and European products. Her company is trusted by customers throughout Chicagoland and nationwide, in both general and ethnic retail market segments. Through Bernadette’s leadership, the firm now serves over 1500 stores nationwide. Eagle also offers Naleczowianka waters. It is appreciated especially for its unique of minerals as well as low sodium content. Craig and Beth Nielsen are with Nielsen-Massey Vanillas. Having grown up with the company and amidst the rich aroma of vanilla, they’ve spent their entire lives learning, studying and researching the best methods to produce pure flavors as well as how to achieve the best results in recipes and applications. The company dating back to 1907 is now considered one of the finest producers of extracts in the world. Nielsen-Massey supplies all segments of the food industry, (industrial, foodservice and retail) across the local market and across the globe. Their products are produced locally at its headquarters in Waukegan, IL. They also have a plant in Leeuwarden, Netherlands. If you use extracts you owe it to yourself and your business to try their products. Bobby Chang is the owner of Seasons Soda a raw, all-natural artisanal soda company based in Chicago. His company produces high quality raw, natural sodas using only fresh pressed fruits, herbs, and filtered CO2 water. The company sources product from local, family farms. His products have no added sugars or preservitaves. Jeff Goworowski is a sales specialist with Battaglia Distributing, a Chicago based supplier of pizza products. Jeff understands the food industry. He has worked in or been involved with restaurant operations for over 25 years, up to this day. He knows what it’s like on the front lines and is eager to help make things easier for his customers. Anders Matthews is the sales manager of Chicago Coffee and Teas, Chicago Coffees & Tea, the premier purveyor of sustainably-grown gourmet coffees, teas and equipment for Chicago area restaurants and hotels. They provide tailored beverage solutions that enhance revenues and exceed the demands of the most discriminating diners.

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Food Industry News® August 2013

What That Hashtag Means for Small Businesses

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Spotlight on Contemporary American Here’s some best practices and ideas: n Don’t overuse hashtags, it will make Regional Cuisine Leaders you look like a social media newbie. Courtright’s Restaurant n Integrate one or two hashtags in your 8989 Archer Ave, Willow Springs, IL 60480 status updates to categorize it. Courtright’s is a 4-star destination restaurant n Add Facebook hashtags during events. YOUR which offers guests a one-of-a-kind American Fine # 1 CHOICE It’s worked amazingly well on Twitter and BY CERTIFIED SURVEYS 20 YEARS Dining experience in a gracious woodland setting. it’s sure to happen IN A ROW!on Facebook as well. Located 25 minutes west of the Chicago Loop, Courn Use hashtags during holidays and tright’s attracts food and wine enthusiasts from the events. Use hashtags to Chicagoland’s find customers. food industry entire trade publication 1982Chicagoland area as well international wine For example, if you sellmonthly engagement rings, since makers, wine aficionados and celebrities. (opentyou can monitor Facebook conversation by 2013 ADVERTISING MEDIA KIT able.com) Unique Features include an award-winsearching #engagement to see who’s talking ning 17,000 bottle wine cellar, outdoor manicured about their “dream ring”. The possibilities are endless. garden nestled alongside an expansive forest preUsing hashtags will help users gain a serve, an outdoor garden gazebo, two fireplaces, larger view of what others are talking about. floor-to-ceiling picture windows offering views of the So get to #hashtaging :-) outdoor garden and wild life all year round and a

Small business owners should be singing in the streets over the new Facebook hashtag. Social media content will be easily ported from platform to platform. An example of this is GE’s ‘Brilliant Machines’ advertising blitz. The hashtag #brilliantmachines was used in TV commercials and socially suave customers could follow the campaign on Twitter and Instagram by searching for the hashtag. Facebook lacked thisYOURfunctionality which meant GE couldn’t # 1 CHOICE reach people on a social network with over BY CERTIFIED SURVEYS 20 YEARS IN A ROW! a billion members – silly right? Now that Facebook has adopted the hashtag, businesses should food craftindustry status upChicagoland’s tradehashtags publication 1982 dates withmonthly relevant tosince reach a broader audience. 2013 ADVERTISING MEDIA KIT

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Butter turkeys are coming from Danish Maid Butter-a holiday tradition for our table.

PAGE 1

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Food Industry News® August 2013

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Hard Times For The Oldest Profession

Customer Retention

tomers tell more than 20 people. – White House Office of Consumer Affairs.

1. Price is not the main reason for customer churn, it is actually due to the overall poor quality of customer service – Accenture global customer satisfaction report 2008.

8. Happy customers who get their issue resolved tell about 4-6 people about their experience. – White House Office of Consumer Affairs.

2. A customer is 4 times more likely to defect to a competitor if the problem is service-related than price- or product-related – Bain & Company. 3. The probability of selling to an existing customer is 60 – 70%. The probability of selling to a new prospect is 5-20% – Marketing Metrics. 4. For every customer complaint there are 26 other unhappy customers who have remained silent –Lee Resource. 5. A 2% increase in customer retention has the same effect as decreasing costs by 10% – Leading on the Edge of Chaos, Emmet Murphy & Mark Murphy. 6. 96% of unhappy customers don’t complain, however 91% of those will simply leave and never come back – 1Financial Training services. 7. A dissatisfied customer will tell between 9-15 people about their experience. Around 13% of dissatisfied cus-

9. 70% of buying experiences are based on how the customer feels they are being treated – McKinsey. 10. 55% of customers would pay extra to guarantee a better service – Defaqto research. 11. Customers who rate you 5 on a scale from 1 to 5 are six times more likely to buy from you again, compared to ‘only’ giving you a score of 4.8. – TeleFaction data research. 12. It takes 12 positive experiences to make up for one unresolved negative experience – “Understanding Customers” by Ruby Newell-Legner. 13. A 5% reduction in the customer defection rate can increase profits by 5 – 95% – Bain & Company. 14. It costs 6–7 times more to acquire a new customer than retain an existing one – Bain & Company. 15. eCommerce spending for new customers is on average $24.50, compared to $52.50 for repeat customers – McKinsey. –LinkedIn

Eli’s Debuts New Line While Helping Students Eli’s Cheesecake has introduced their new Honey Mediterranean Cheesecake with toasted pistachios and almonds. Eli’s Wildflower Honey Cheesecake is enhanced with the subtle addition of ricotta, is topped with a dreamy, crunchy layer of salted honey, toasted pistachios and almonds, a cloud of vanilla mousse and a mosaic of more toasted pistachios and almonds. Eli’s honey is harvested by students from The Chicago High School for Agricultural Sciences, one of the few urban agricultural high schools in the country. The cheesecake is 10” round, pre-sliced 14 and certified kosher dairy. Proceeds from honey sales go toward college scholarships for deserving seniors. Since 1991, The Eli’s Cheesecake Company has partnered with the Chicago High School for Agricultural Sciences (CHSAS) providing job shadowing, mentor programs and internships. We are very proud to be featured along with CHSAS in the National Honey Board’s article “Baking with Honey”.

To lengthen the Life, lessen the Meals. –Benjamin Franklin

august 33-40.indd 36

According to Forbes and San Francisco Weekly a staggering 60 percent of graduates can’t find work in their chosen field, not to mention they’re saddled with a potential $250,000 worth of debt (that’s if they went to a private school). So what happens to these grads whose dreams of being a doctor or a teacher, or a journalist are not immediately fulfilled? They turn to alternative ways to pay the rent. According to a new study, the average college graduate can latch onto a sugar daddy three weeks sooner than a sugar baby without a degree. Sugar Daddies will pay up to $2,700 a month for an allowance for educated “special friends.” There’s GOLD In Classifieds Put your classified ad in front of qualified readers and the right audience. If you are selling, or buying a business, place your ad with Food Industry News today: 847-699-3300 All major credit cards accepted.

Professional Consultants Turns 40 Professional Consultants, Incorporated will be celebrating its 40th Anniversary on August 17th, 2013. They have specialized in restaurant, tavern and night club insurance since 1973, and continue to provide a vital service to the hospitality industry. Started by Paul and Judy Cigna, with $4,000.00 and high hopes, PCI is one of the premiere insurance agencies specializing in the “Class of Business, through Good Times and Bad.” Today, President Paul A. Cigna reflects on their success, “We have always said that “We welcome the opportunity to earn your business’ and that has helped a lot of excellent people sleep better at night knowing they’re adequately covered.’” Professional Consultants’ ad appears on page 31.

The 20 Worst Cities for New Grads, 2013: 1. Philadelphia 2. Sacramento 3. Detroit 4. Washington D.C. 5. New York 6. San Francisco

7. Seattle 8. Phoenix 9. Baltimore 10. Atlanta 11. Columbus 12. Los Angeles 13. Salt Lake City

14. Tampa 15. Raleigh 16. Louisville 17. St. Louis 18. San Jose 19. Chicago 20. Austin

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Food Industry News® August 2013

Nuggets Twinkies has made a triumphant return to store shelves. The company, which went bankrupt in 2012 and is under new management, touted the return this past July as “the sweetest comeback in the history of ever.” Starbuck’s wants more money for their upscale coffee drinks. The Seattle-based coffee company says it’s hiking prices on average by 1 percent nationally. But it says the price for many drinks, such as medium and large brewed cof-

Modern Asian Kitchen (MAK) offers a new version of Chinese delivery and takeout focused on fresh, healthy options with hormone, steroid, and antibiotic free meats, fresh organic ingredients, no MSG, etc. Located on Division in the heart of Wicker Park, open 7 days a week 11am - 10pm, take out and delivery available.

fees and Frappuccinos, won’t change in most its 11,000 U.S. cafes. Panera Bread facts—As of March, 2013 there are 1,673 bakery-cafes in 44 states and in Ontario, Canada operating under the Panera Bread, Saint Louis Bread Co. and Paradise Cafe names. Starbucks is testing handcrafted fountain sodas in stores in Atlanta and Austin, Texas. The drinks, which come in flavors such as lemon ale, spiced root beer and ginger ale, are priced between $2.45 and $3.45 in Atlanta, the Wall Street Journal

august 33-40.indd 37

reports. The tests in Atlanta and Austin followed smaller tests in Seattle in the spring. - bizjournals.com Nestlé S.A. announced that it will invest $53 million to establish a new research and development center in Solon, Ohio. The new center will be dedicated to frozen and chilled foods research and will serve Nestlé’s businesses worldwide. Texting Tips—Don’t text in ALL CAPS and don’t text while driving (you are 23 more times likely to get into an accident while texting). The U.S. Payroll to Population employment rate (P2P), as measured by Gallup, improved to 44.8% in June, from 43.9% in May -- but is no higher than in June 2012. The uptick is due to more parttime workers moving to full-time jobs. Farm Aid announced that the organization has sold all of the available tickets for Farm Aid 2013. The family farm benefit festival is scheduled for Saturday, Sept. 21, at the Saratoga Performing Arts Center (SPAC) in Saratoga Springs, N.Y. From the fertile soil of East Tennessee comes the state’s first legal moonshine. The Ole Smoky Moonshine Cherries are handfilled, 100 proof, 750 ml of sweet fun, soaking in 100 proof Ole Smoky’s moonshine. Available from Promark Internations Distributing.

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A monastery is built or stolen one brick at a time. –JC

Chef Profile NAME: Mark Grosz RESTAURANT: Oceanique

Hidden Red Flags That Will Impact Your Business

n Licenses or permits n Industry association fees PHONE: 847.864.3435 n Legal services ADDRESS: 505 Main Street, n Credit card fees Evanston, IL 60202 n Cell phone charges BIRTHPLACE: Detroit, Michigan n Internet presence CURRENT POSITION: n Office space Chef de Cuisine - Entrepreneur n Utilities FIRST FOODSERVICE JOB: n Purchasing equipment Dishwasher and wrapping eggrolls in n Repairs and maintenance a Chinese restaurant and saving rice from tables to reuse later equipment FAVORITE FOOD: Fresh Alaskan crab legs n Health insurance AWARDS/HONORS: Zagat #1 Seafood in Chicagoland; Wine Spectator n “Patch up” equipment - Best of Award of Excellence n Broken security cameras n Bootleg software MEMORABLE CUSTOMERS: Frank Zappa, Mom & Dad. n Extended breaks WORST PART OF JOB: Working until 2 a.m. n Leased vehicles MOST HUMOROUS KITCHEN MISHAP: We kept the tomatoes to n Changes on outgoing work ripen slowly in our wine cellar. One day I arrived to find two bottles of red already done wine sabered off with a french knife, and they were empty. We found the dishwasher outside near the back door—drunk and eating a bowl of chicken n The “bottomless petty cash noodle soup from White Hen (Tomatoes are no longer stored in the wine drawer” cellar). n Letting gossip continue PART OF JOB THAT GIVES MOST PLEASURE: When you hear a n Shoddy bookkeeping young British girl say, “Your cuisine is like a disco in my mouth.” n Not keeping current IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND n An absentee boss WHY: A musician or a Hockey player n Too many family members BEST ADVICE RECEIVED: Work hard. Give 100% with pride, integrity on the payroll n Unhealthy habits and soul, and work for yourself as an owner. (Nobody can fire you). – Jim “Champagne” Dawson n Wasting supplies n Unrepaired windows, floorFAVORITE VACATION SPOT: Anywhere there is great cuisine ing, steps, pipes, heating, air WHAT DO YOU ENJOY THE MOST ABOUT FOOD conditioning INDUSTRY NEWS: It keeps me up to date and on my toes. n Lack of strong advertising

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Food Industry News® August 2013

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

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

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

n 3 FULLY INSURED n 3 RELIABLE n 3 SATISFACTION GUARANTEED

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The 2700 CE’s highly advanced user interface and graphics compliments the design. Enhanced features include streaming news and weather updates, background changes, advertising capability, and vibrating touch screen. You can communicate with it easily online. The ARM v7 Cortex A8 834MHz CPU, has expert data processing capabilities to power multitasking, networking, and enhanced graphics & audio. Enhanced security features ensure the highest level of security of any ATM: Security options now include: • Anti-Skimming (Skimmer’s device detector) • Security Pack (Thermal Sensor, Vibration Sensor, Local Siren) • Auto remote report (with RMS system) • Enhanced safe door and locking mechanism Available from Meirtran; See their ad on page 27.

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KOP Industries Art Kopacek

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

On-Site Welding & Fabrication Acadia

Spotlight on Contemporary American Regional Cuisine Leaders 32 YearsS.ofWabash, Serving theChicago, Food Industry 1639 IL 60616 REPAIRS IN: n 3 FULLY INSURED The sophisticated, elegant space of Acadia provides a pern Steam Tables RELIABLE n 3 nfect Shelving house for the simultaneously contemporary and clasn SS Tables 3Chef SATISFACTION nsic Sinks cuisine fromn Ryan McCaskey. Divided into a lounge GUARANTEED n Oven Doors dining room and private dining room, Acadia is comnspace, Counters On-Site Welding n Fry Baskets KOP Industries & Fabrication fortable and inviting, with natural elements throughout. Soarn Back Splashes Art Kopacek n Kitchen Utensils ceilings and colors of warm neutrals, cool grays, chocolate Custom Fabrication ning (630) 930-9516 kopindustries.com and More! and sage are peppered throughout the minimal space. An open kitchen and wine room reinforce the fact that Acadia is first and foremost dedicated to quality food and wine and attention to detail paid to both. Ala carte and tasting menus are available, featuring McCaskey’s contemporary take on Classic American cuisine. Attentive service, contemporary classic cocktails, and a global wine list round out the offerings.

KOP Industries

august 33-40.indd 38

Jazzing up your phone is fun, but what if it reacts to your natural heat? Enjoy seeing your iPhone change colors with RF Laserworks’ heat sensitive backing. This self-adhesive laser cut backing will change colors in the range 90 to 95 degrees F - or just below body temperature. At only .005” thick, it’ll fit nicely under any bumper you put on your phone. The heat sensitive backing’s colors range from black (cold), all the way through red, yellow, and green before arriving at a deep blue (hot).

TRAVEL With Valerie Miller GLUTEN FREE ON THE SEA Alice Lambie, founder of Gluten Free on the Sea, has been in the travel business for 35 years as well as eating 100% gluten free for the past five years. She was devastated when she received the diagnosis of celiac disease. Cruising was always a big part of her personal and professional life and now she had to make an adjustment to her diet. She left for her next cruise armed with boxes of gluten free crackers and snacks because she thought these were the only things she could eat onboard the ship during this trip. Her worries ended as soon as she met the executive sous chef and the dining room head waiter on her cruise. They understood the requirements of adhering to a 100% gluten free diet. She did not have to miss out on any of the fabulous meals offered by the cruise line. If you want to join one of her gluten free cruise groups or you prefer to cruise individually, Gluten Free on the Sea can make cruising a reality for you. For more info log on to www.glutenfreeonthesea.com. Upcoming Cruises: January 19-26, 2014 (Caribbean Cruise) Cruise Line: Celebrity Cruises Ship: Celebrity Silhouette Day One: Ship departs from Fort Lauderdale, Florida Day Two: At Sea Day Three: San Juan, Puerto Rico Day Four: Basseterre, St. Kitts Day Five: Phillipsburg, St Maarten Day Six: At Sea Day Seven: At Sea Day Eight: Ship returns to Fort Lauderdale, Florida August 15-22, 2014 (Alaska Cruise) Cruises Line: Celebrity Cruises Ship: Celebrity Solstice Day One: Ship departs from Seattle, Washington Day Two: At Sea Day Three: Ketchikan, Alaska Day Four: Juneau, Alaska Day Five: Skagway, Alaska Day Six: At Sea Day Seven: Victoria, British Columbia Day Eight: Ship returns to Seattle, Washington For reservations and more info log on to www. glutenfreeonthesea What is Gluten Free and Celiac Disease? Gluten Free is a diet completely free of ingredients derived from gluten containing cereals: wheat including kamut and spelt. Celiac Disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy.

7/12/13 2:02 PM


Food Industry News® August 2013

Warm Temperatures Create Perfect Conditions for Filth Flies

Plant managers need to take steps to prevent filth flies from invading facility property; McCloud Services offers tips for making facilities a no-fly zone by Patricia Hottel, BCE, Technical Director, McCloud Services Warmer than usual temperatures are predicted for this summer and higher temperatures are conducive for many pests, including flies. The filth fly, like the common house fly, breeds quickly in summer temperatures. A short developmental period of just seven days and large reproductive potential make it possible for filth flies to swiftly invade indoor spaces in the summer months.     While it is possible for internal contamination, most filth fly problems come from the outside in. However, this external hazard can be combatted through the reduction of fly attractants and the elimination of breeding sites on property.  The food industry needs to take precaution of filth flies during the summer months because: n Filth flies carry bacteria and other organisms responsible for food borne illnesses n Filth flies can contaminate food in the open air, as well as preparation areas n Just one ounce of organic debris can harbor 800 fly maggots n The presence of flies in food service locations can cause customer complaints and a loss of reputation For these reasons, plant managers need to take the proper precautions to prevent filth flies from entering their food facilities during the summer.  Prevention tips for making your facility a no-fly zone include: n Keep refuse area as clean as possible to reduce its attractiveness to pests. Place this area on a regular cleaning schedule and perform supervisory inspections to make sure that staff is cleaning areas thoroughly. n Insist upon a clean dumpster from your waste handler when units are changed. n Install dumpster units on a concrete pad free from cracks, where organic material may collect. n Make sure you have the right size dumpster for the amount of garbage typically collected. It is important the dumpster lids are able to close. n Consider supplementing good sanitation with the use of fly control materials. There are several effective fly control baits on the market which can be used in stations or sprayed onto dumpster walls, dumpster lids and other areas where flies congregate.  n Keep all doors closed while not in use.  If doors need to be open for ventilation, screens should be installed to prevent fly entry. n Use air curtains on doors or drive through windows that are opened frequently. n Place personnel doors away from dumpster areas. Frequently used doors near pest congregation locations can increase the risk of contamination. n Make sure the building is completely sealed by checking for gaps where potential pest introduction could occur. n If flies get past your exterior defenses, consider the use of insect light traps inside your facilities to intercept flies as they enter. McCloud Services, based in South Elgin, Ill., specializes in food protection safety. Patricia Hottel, technical director, can serve as a resource and educate plant managers on how to take the proper precautions to avoid filth flies this summer which could potentially lead to a larger food safety issue.  See McCloud’s ad on page 21

august 33-40.indd 39

Page 39

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Offering Over 175 Vegetarian Friendly Items! For Free Samples, Recipe & Menu Ideas, Call Today.

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Founded in 2011 by entrepreneurs Orion Melehan and Aaron Hinde, LifeAID is focused on developing and bringing to market drinks under a new beverage category: synergy drinks. GOLFAID is the real revolutionary beverage to outdistance itself from past “energy drinks.” Impressively loaded with 5-HTP, vitamins and magnesium as well as a list of formulated supplements to improve your game, it has no caffeine, no aspartame, nothing fake, no high-fructose corn syrup. Follow them on Facebook to learn more and to locate some for your own taste-test. Works for us... wonderfully. Distribued by Lifestyel Beverages.

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7/12/13 2:02 PM


Food Industry News® August 2013

Page 40

Fastest Restaurant Job Growth Projected growth in restaurantand-foodservice jobs, 2013 to 2023 1_____Texas__________ 15.9% 2_____Arizona ________ 15.9% 3_____Nevada ________ 14.8% 4_____North Dakota____ 14.7% 5_____Florida _________ 14.6% 6_____Alaska_________ 14.1% 7_____Alabama________ 14.0% 8_____Utah __________ 13.9% 10____Arkansas_______ 13.8% Source: National Restaurant Association

Largest Restaurant Workforces

Clarification In the July issue a picture and mention for Franco’s cucina mentioned that their products are distributed by Greco. The correct name of the distributor is Orlando Imports in Carol Stream, IL

Fast Casual Changes Over 50% of fast casual operations will be adding customer-facing technology, such as wifi, iPads/tablets and smartphone apps to enhance sales. Another 37% of fast casual will upgrade POS and backof-the-house technology.

Number of restaurant-and-foodservice jobs in 2013* 1_____California _____1,475,100 2 _____Texas________1,074,200 3_____Florida ________ 844,800 4_____New York _____ 750,900 5_____Pennsylvania ___ 535,000 6_____Ohio _________ 526,700 7_____Illinois ________ 517,900 8_____North Carolina __ 411,800 9_____Michigan ______ 390,900 10____Georgia _______ 378,200

Source: National Restaurant Association * Includes employment in all eating-and-drinking place occupations, plus employment in foodservice positions that are not located at eating-anddrinklng places Source: National Restaurant Association projections, based on historical data from the Bureau of Source: NRA Restaurants Trends, 2012 Labor Statistics

Spotlight on Contemporary American Regional Cuisine Leaders

Takashi

Maine Lobster Exchange Portland, ME

(708) 253-7728 sales@mainelobsterexchange.com

august 33-40.indd 40

1952 N Damen Ave, Chicago, IL 60647 Takashi restaurant features contemporary French-American fare with Japanese influences, a mixture of Chef Takashi’s previous ventures working in large, world class establishments, most notably Okada at Wynn Las Vegas and Tribute in Detroit, Michigan. The atmosphere is unique in that it allows for a more personal dining experience, combining the cuisine and service of a fine dining establishment with the warmth and accessibility of a neighborhood tavern. The contemporary cuisine features ingredients of the highest quality from throughout the world including Maine, Japan and Australia. Chef Takashi also uses sustainable fished seafood and local seasonal products whenever possible. No preservatives are used, including MSG. It is their goal to provide the customer with beautifully presented food of the highest quality in an intimate, contemporary setting.

AROUND CHICAGO With Valerie Miller

CENTRO RISTORANTE Centro made a dramatic comeback with some of their original team, under the direction of Executive Chef Joseph Farina. Bringing together some of the old recipes and adding in some new definitely makes this restaurant a place to put on your dining list. The space is beautifully appointed with full bar and classic dining room. No matter which of the Rosebud restaurants you choose, one thing that always stands out is the superb cuisine. The portions are familystyle and great for sharing. Sometimes your eyes are bigger than your stomach, and you just want to try everything. The best thing to do is take the leftovers home. At Centro, the waiters are equipped with an iPad, which showcases the items on the menu allowing the guest to see exactly what they are ordering. I recommend trying some of the meatball appetizers. Two of them in particular, the escarole & beans with fried meatball and the Centro prime meatballs, are stand-out favorites. The Centro prime meatballs are huge, flavorful, and served with a lightly whipped ricotta. Entrees include steaks, chops, seafood, chicken and pasta (the Chicken Parmesan is out of this world, and oh-so-light with just the right amount of cheese). Housemade pasta includes spaghetti and meatballs, and my favorite, the fusilli arabbiata, which features an inspired sauce that has a little kick to it, but it’s not too spicy for sensitive tummies. Homemade pastas include eight finger cavatelli and Nana’s gravy with rigatoni. Centro is located at 6 W. Hubbard in Chicago, IL. For reservations, private parties and more info, log on to rosebudrestaurants.com.

7/12/13 2:02 PM


Food Industry News® August 2013

Page 41

DIRECTORY ACCOUNTANTS

BATCH FREEZERS

CLASSIFIED ADVERTISING

ETHNIC FOODS

Baker Tilly..................................................... 312‑729‑8100

Kool Technologies........................Page 38.... 630‑483‑2256

Food Industry News...................................... 847‑699‑3300

Kikkoman International................Page 39.... 630‑954‑1244

SS&G............................................................ 847‑824‑4006

BEVERAGES

CLEANING PRODUCTS

FANS‑VENTILATING & EXHAUST

ADVERTISING

Lifestyle Beverages...................................... 630‑941‑7000

SuperClean................................................... 847‑361‑0289

AWR Welding...............................Page 15.... 773‑491‑5353

Food Industry News...................................... 847‑699‑3300

BLENDERS

CLEANING SERVICES

FAUCETS

AIR CONDITIONING‑SYSTEMS CLEANING

Blendtec........................................................ 800‑253‑6383

Skyline Building Services.............Page 18.... 312‑454‑4545

Faucet Shoppe The.....................Page 12.... 773‑478‑3890

Olympia Maintenance................................... 708‑344‑0344

BOOTHS

COCKTAIL BLENDERS

FILTERS‑EXHAUST SYSTEMS

AIR FILTERS‑SALES & SERVICE

Chicago Booth.............................Page 15.... 773‑378‑8400

Blendtec........................................................ 800‑253‑6383

Averus........................................................... 800‑393‑8287

Averus........................................................... 800‑393‑8287

BOOTHS‑UPHOLSTERERS

Olympia Maintenance................................... 708‑344‑0344

Chicago Booth.............................Page 15.... 773‑378‑8400

APPETIZERS

BOTTLED‑WATER

PFG‑Fox River.............................Page 12.... 630‑896‑1991

Eagle Distributors Inc...................Page 07.... 773‑775‑5777

ARCHITECTS

BREAD & ROLLS

Joel Berman Architecture & Design.Page 26.773‑275‑5968

Gonnella Baking Co.....................Page 19.... 312‑733‑2020

Dacre & Youngquist LLC Architects.............. 312‑477‑0773

IL Mulino di Valenzano Bakery.....Page 28.... 773‑934‑1625

Dearborn Architects...................................... 312‑939‑3838

Labriola Baking Company............Page 03.... 708‑385‑4884

ASIAN FOOD PRODUCTS

Red Hen Bread............................................. 312‑433‑0436

Kikkoman International................Page 39.... 630‑954‑1244

BUTTER‑CLARIFIED

ASSOCIATIONS

Danish Maid Butter Co.................Page 10.... 773‑731‑8787

Illinois Restaurant Association.....Page 29.... 312‑787‑4000

BUTTER‑PREPORTIONED‑WHIPPED

ASSOCIATIONS & TRADES

Danish Maid Butter Co.................Page 10.... 773‑731‑8787

NAFEM......................................................... 312‑245‑1054

CABLE TV‑SALES & INSTALLATION

ATM MACHINES

Prime Time Sports........................................ 847‑637‑3500

Meirtran ATM...............................Page 27.... 800‑382‑5737

CARRY OUT PACKAGING

Payment Alliance International..................... 630‑368‑1833

Bulldog Packaging........................................ 630‑458‑1152

ATTORNEYS

CASH & CARRY‑WHOLESALE

Russel G Winick and Associates P C........... 630‑548‑5800

GFS Marketplace.........................Page 06.... 800‑968‑6525

AUCTIONEERS

CASH REGISTERS & SUPPLIES

Bob King Auctions........................Page 16.... 847‑458‑0500

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

AWARDS

CATERING‑VEHICLES

Classic Design Awards................................. 847‑470‑0855

DCI Central (Hotshot)..................Page 14.... 800‑468‑7478

AWNINGS & CANOPYS

CCTV SYSTEMS

Chesterfield Awnings...................Page 33.... 312‑666‑0400

Alpha POS Systems....................Page 04.... 630‑690‑2870

Undercover Outdoors..................Page 25.... 708‑478‑8890

CEILING CLEANING

BAGS‑CUSTOM PRINTED

Skyline Building Services.............Page 18.... 312‑454‑4545

Bulldog Packaging........................................ 630‑458‑1152

CHAIR/BARSTOOL REPAIRS

BAKERS‑WHOLESALE

Restaurant Chair Repair..............Page 22.... 630‑424‑0424

Gonnella Baking Co.....................Page 19.... 312‑733‑2020

CHAIRS‑COMMERCIAL

IL Mulino di Valenzano Bakery.....Page 28.... 773‑934‑1625

Chicago Booth.............................Page 15.... 773‑378‑8400

Labriola Baking Company............Page 03.... 708‑385‑4884

John Manson & Associates........................... 773‑278‑8280

JR Dessert Bakery........................................ 773‑465‑6733

Waco Manufacturing..................................... 312‑733‑0054

La Parisien Bakery........................................ 773‑725‑3500

CHARCOAL

Red Hen Bread............................................. 312‑433‑0436

Apache Supply.............................................. 708‑409‑1040

BAKERY‑PRODUCTS

Charcoal Supply Company........................... 312‑642‑5538

Instantwhip Chicago....................Page 26.... 800‑933‑2500

CHEESE

Labriola Baking Company............Page 03.... 708‑385‑4884

PFG‑Fox River.............................Page 12.... 630‑896‑1991

BANKS AND FINANCING

New Dairy..................................................... 312‑421‑1234

PNC Bank..................................................... 855‑762‑2361

CHEESECAKES

BAR SPOTTING/LOUNGE REPORTS

COFFEE & TEA Java Breeze Coffee & Tea............................ 773‑235‑9356 Stewart’s Coffee & Tea................................. 773‑489‑2500 COFFEE ROASTERS Big Shoulders Coffee Company................... 312‑810‑3046 COLD STORAGE Perishable Distribution Solutions.................. 888‑491‑1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products.................................... 800‑767‑5352 CONSULTING & DESIGN A D E Foodservice Equipment...................... 630‑628‑0811 CORNED BEEF‑FRESH Kelly Eisenberg............................Page 11.... 773‑588‑2882 Papa Charlie’s.............................Page 31... 877‑522‑PAPA Vienna Beef.................................................. 773‑278‑7800 CREDIT CARD PROCESSOR Payment Alliance International..................... 630‑368‑1833 CROISSANTS La Parisien Bakery........................................ 773‑725‑3500 DAIRY‑DISTRIBUTOR Lipari Foods.................................................. 586‑447‑3500 DAIRY‑PRODUCTS Instantwhip Chicago....................Page 26.... 800‑933‑2500 PFG‑Fox River.............................Page 12.... 630‑896‑1991 New Dairy..................................................... 312‑421‑1234 DELI‑PRODUCTS Lipari Foods.................................................. 586‑447‑3500 DELIVERY‑VEHICLES DCI Central (Hotshot)..................Page 14.... 800‑468‑7478 DESSERTS Algelato........................................Page 05.... 847‑455‑5355 PFG‑Fox River.............................Page 12.... 630‑896‑1991 Eli’s Cheesecakes........................................ 773‑736‑3417 New Dairy..................................................... 312‑421‑1234 DIRECTV Prime Time Sports........................................ 847‑637‑3500 DISHWASHER‑LEASING & RENTAL Cintas Facility Services................Page 33.... 630‑543‑3666 DISHWASHING MACHINES/COMMERCIAL & REPAIR Cintas Facility Services................Page 33.... 630‑543‑3666

Olympia Maintenance................................... 708‑344‑0344 FIRE SUPRESSION SYSTEMS Averus........................................................... 800‑393‑8287 FIRE‑EXTINGUISHERS Averus........................................................... 800‑393‑8287 Henrichsen Fire & Safety Equip.................... 800‑373‑9714 FIREWOOD Apache Supply.............................................. 708‑409‑1040 FIRST AID‑EQUIPMENT & SUPPLIES Affirmed Medical Service.............................. 847‑322‑9185 FLOOR CLEANING‑REFINISH & REPAIR Sexton Complete Care................................. 800‑827‑1126 FOOD BROKERS Sip & Company............................................. 708‑452‑8828 FOOD DISTRIBUTORS Devanco Foods............................Page 13.... 847‑228‑7070 Grecian Delight Foods.................Page 28.... 847‑364‑1010 PFG‑Fox River.............................Page 12.... 630‑896‑1991 Sotiros Foods...............................Page 26.... 708‑371‑0002 Tec Foods Inc..............................Page 27.... 773‑638‑5310 Anichini Brothers........................................... 312‑644‑8004 GFS Food Service Distribution..................... 800‑968‑6515 Lipari Foods.................................................. 586‑447‑3500 FOOD EQUIPMENT Bob King Auctions........................Page 16.... 847‑458‑0500 Gold Medal Products.................................... 800‑767‑5352 FOOD PROCESSING EQUIPMENT LPS Corp.....................................Page 19.... 847‑451‑2222 FOOD PRODUCTS GFS Marketplace.........................Page 06.... 800‑968‑6525 Grecian Delight Foods.................Page 28.... 847‑364‑1010 Love Me Tenders, LLC.................Page 08.... 773‑502‑8000 Soupbase.com.............................Page 18.... 216‑381‑9916 Tec Foods Inc..............................Page 27.... 773‑638‑5310 FOOD SAFETY TRAINING Food Industry Training.................................. 630‑690‑3818 FOODSERVICE EQUIPMENT‑REPAIR CSI ‑ Coker Service Inc...............Page 16.... 888‑908‑5600 Cobblestone Ovens...................................... 847‑635‑0172

DISWASHING COMPOUND, DETERGENTS & SOAPS

FOODSERVICE‑ LAYOUT & DESIGN

Eli’s Cheesecakes........................................ 773‑736‑3417

Cintas Facility Services................Page 33.... 630‑543‑3666

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

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

CHICKEN TENDERS

DUCT CLEANING

Losurdo Inc................................................... 630‑833‑2828

BAR STOOLS

Love Me Tenders, LLC.................Page 08.... 773‑502‑8000

Airways Systems.......................................... 630‑595‑4242

FOODSERVICE‑EQUIPMENT

Chicago Booth.............................Page 15.... 773‑378‑8400

CHICKEN‑PROGRAMS

Averus........................................................... 800‑393‑8287

March Quality Used & New Equip.Page 10... 800‑210‑5895

Waco Manufacturing..................................... 312‑733‑0054

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

Olympia Maintenance................................... 708‑344‑0344

Thunderbird Food Machinery.......Page 15.... 866‑451‑1668

BAR SUPPLIES

CIGARS

ELECTRICAL REPAIR & MAINTENANCE

Zepole Restaurant Supply...........Page 23.... 630‑783‑1239

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

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

Mackay Heating & Mechanical....Page 23.... 847‑381‑0448

Losurdo Inc................................................... 630‑833‑2828

august 41‑48.indd 41

7/11/13 3:00 PM


Food Industry News® August 2013

Page 42 FOODSERVICE‑EQUIPMENT PARTS

HOOD & DUCT SYSTEMS

CSI ‑ Coker Service Inc...............Page 16.... 888‑908‑5600 Cobblestone Ovens...................................... 847‑635‑0172

Papa Charlie’s.............................Page 31... 877‑522‑PAPA

MEATS

AWR Welding...............................Page 15.... 773‑491‑5353

Serrelli’s Foods............................Page 28...877‑385‑BEEF

PFG‑Fox River.............................Page 12.... 630‑896‑1991

HOOD & EXHAUST‑CLEANING

Red Hot Chicago.......................................... 800‑249‑5226

MEDICAL SUPPLIES

FOODSERVICE‑SUPPLIES

Airways Systems.......................................... 630‑595‑4242

ITALIAN FOOD SPECIALTIES

Affirmed Medical Service.............................. 847‑322‑9185

GFS Marketplace.........................Page 06.... 800‑968‑6525

Averus........................................................... 800‑393‑8287

Mama Mucci’s Pasta..................................... 734‑453‑4555

MENUS‑CUSTOM PRINTED

PFG‑Fox River.............................Page 12.... 630‑896‑1991

Enviromatic Corporation of America............. 847‑729‑8000

ITALIAN SAUSAGE

Menu’s To Go................................................ 630‑483‑0848

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

Olympia Maintenance................................... 708‑344‑0344

Devanco Foods............................Page 13.... 847‑228‑7070

MILK

FREEZERS‑ALL TYPES

HOOD & EXHAUST‑SYSTEMS

Papa Charlie’s.............................Page 31... 877‑522‑PAPA

Instantwhip Chicago....................Page 26.... 800‑933‑2500

Custom Cooler & Freezer............Page 06.... 630‑879‑3131

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

Anichini Brothers........................................... 312‑644‑8004

New Dairy..................................................... 312‑421‑1234

FRYERS

HOOD SYSTEMS‑FIRE

JANITOR‑SUPPLIES

MOBILE REFRIGERATION

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

Hoods Chicago............................Page 26.... 773‑552‑9200

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

Gateway Industrial Power............................. 708‑563‑7090

GASKET REPLACEMENT SERVICE

Averus........................................................... 800‑393‑8287

JAPANESE‑FOOD PRODUCTS

MODELS‑TRADE SHOWS

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

Henrichsen Fire & Safety Equip.................... 800‑373‑9714

Kikkoman International................Page 39.... 630‑954‑1244

Enve Models................................................. 312‑929‑2791

Just Gaskets And Hardware......................... 708‑758‑1289

HOT DOGS

JUICERS‑FRUIT & VEGETABLES

MYSTERY‑SHOPPING/HOSPITALITY&GROCERY

GELATO

Kelly Eisenberg............................Page 11.... 773‑588‑2882

Berkel Midwest............................................. 800‑921‑9151

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

Algelato........................................Page 05.... 847‑455‑5355

Crawford Sausage........................................ 773‑277‑3095

KITCHEN‑EXHAUST SYSTEMS/CLEANING

NACHO‑EQUIPMENT & SUPPLIES

Palazzolo’s Gourmet Ice Cream..Page 30.... 269‑561‑2000

Nathan’s Famous Hot Dogs.......................... 800‑628‑4267

Averus........................................................... 800‑393‑8287

Gold Medal Products.................................... 800‑767‑5352

New Dairy..................................................... 312‑421‑1234

Red Hot Chicago.......................................... 800‑249‑5226

Enviromatic Corporation of America............. 847‑729‑8000

NAME‑PLATES & TAGS

GELATO EQUIPMENT & SUPPLIES

Vienna Beef.................................................. 773‑278‑7800

Olympia Maintenance................................... 708‑344‑0344

Classic Design Awards................................. 847‑470‑0855

Kool Tecnologies..........................Page 38.... 630‑483‑2256

ICE COMPANIES

KNIFE‑SHARPENING SERVICE

NOODLES

GIARDINERA

Tinley Ice Company...................................... 708‑532‑8777

Northwestern Cutlery...................Page 20.... 312‑421‑3666

Mama Mucci’s Pasta..................................... 734‑453‑4555

V Formusa Company.................................... 312‑421‑0485

ICE CREAM

Cozzini Inc.................................................... 888‑846‑7785

OIL & SHORTENING

GLYCOL REFRIGERATION SYSTEM & REPAIR

Algelato........................................Page 05.... 847‑455‑5355

Maestranzi Brothers...................................... 708‑867‑7323

Columbus Vegetable Oils............Page 09.... 773‑265‑6500

Mackay Heating & Mechanical....Page 23.... 847‑381‑0448

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

KNIVES‑FOOD PREP

OIL RECOVERY & RECYCLING

GOURMET‑FOOD PRODUCTS

Instantwhip Chicago....................Page 26.... 800‑933‑2500

Mercer Cutlery.............................................. 773‑844‑7256

Northern Light Energy................................... 708‑695‑5042

PFG‑Fox River.............................Page 12.... 630‑896‑1991

New Dairy..................................................... 312‑421‑1234

LAWYER

OILS & FATS‑COOKING

Chicago Importing Company........................ 800‑828‑7983

ICE CREAM‑EQUIPMENT & SUPPLY

Law Office of Biagio Bucaro......................... 847‑619‑7450

Columbus Vegetable Oils............Page 09.... 773‑265‑6500

New Dairy..................................................... 312‑421‑1234

Kool Technologies........................Page 38.... 630‑483‑2256

Russel G Winick and Associates P C........... 630‑548‑5800

OILS & VINEGAR

Toohill Beef Farm.......................................... 309‑261‑3602

ICE MACHINES SALES & LEASING

LINEN SUPPLY & RENTAL SERVICE

Pastorelli Foods.........................................800‑SOS‑AUCY

GREASE EXHAUST HOOD CLEANING

LPS Corp.....................................Page 19.... 847‑451‑2222

Ajax Uniform Rental...................................... 815‑744‑7447

OILS‑COOKING/BULK

Sta‑Kleen...................................................... 847‑352‑9191

Grove Ice Machines...................................... 630‑969‑5199

Cosmopolitan Textile..................................... 773‑254‑6100

Columbus Vegetable Oils............Page 09.... 773‑265‑6500

GREASE REMOVAL SERVICE

ICE MACHINES‑SALES‑RENTAL OR LEASING

De Normandie Linen..................................... 773‑731‑8010

OLIVE OILS

Mahoney Environmental..............Page 23.... 800‑892‑9392

Automatic Ice Makers..................Page 03.... 773‑975‑2005

Mickey’s Linen.............................................. 773‑545‑7211

Columbus Vegetable Oils............Page 09.... 773‑265‑6500

Hopkins Grease Company............................ 877‑404‑7327

Empire Cooler Service.................Page 14.... 312‑733‑3900

Morgan Uniform and Linen Serv................... 773‑843‑3307

ORGANIC FOODS

Kaluzny Bros Inc........................................... 815‑744‑1453

ICE‑MAKING EQUIPMENT/REPAIR & SERVICE

Valley Linen Supply...................................... 630‑897‑4474

Pastorelli Foods.........................................800‑SOS‑AUCY

GREASE TRAP PUMPING SERVICE

Grove Ice Machines...................................... 630‑969‑5199

LIQUOR CONTROL SYSTEMS

OUTDOOR FURNITURE

Mahoney Environmental..............Page 23.... 800‑892‑9392

ICE‑SCULPTURE

Alpha POS Services....................Page 04.... 630‑690‑2870

John Manson & Associates........................... 773‑278‑8280

Tierra Environmental....................Page 24.... 888‑551‑1998

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

LIQUOR DISTRIBUTORS

OVEN REPAIR & MAINTENANCE

Hopkins Grease Company............................ 877‑404‑7327

INSURANCE

BC Merchants..............................Page 05.... 312‑929‑8840

Mackay Heating & Mechanical....Page 23.... 847‑381‑0448

Kaluzny Bros Inc........................................... 815‑744‑1453

Northern Illinois Insurance...........Page 02.... 815‑226‑9353

LIQUOR LIABILITY/AUTO/UMBRELLA

OVENS‑SALES & SERVICE

GREASE‑EXHAUST CLEANING

Professional Consultants Inc.......Page 31.... 630‑369‑0013

Northern Illinois Insurance...........Page 02.... 815‑226‑9353

Cobblestone Ovens...................................... 847‑635‑0172

Airways Systems.......................................... 630‑595‑4242

Caro Insurance Services.............................. 708‑745‑5031

LIQUOR‑WHOLESALE

PAINTING & HANDYMAN SERVICES

Averus........................................................... 800‑393‑8287

Concklin Insurance Agency.......................... 630‑268‑1600

Peerless Liquors........................................... 773‑378‑3908

Schubert Painting......................................... 847‑606‑9660

Enviromatic Corporation of America............. 847‑729‑8000

Farmers Insurance‑Sandra Cavoto.............. 773‑586‑4500

LOBSTERS

PANCAKE‑BATTER & MIX

Olympia Maintenance................................... 708‑344‑0344

ISU‑WM Schwartz & Co............................... 847‑996‑0002

Maine Lobster Exchange.............Page 03.... 708‑253‑7728

Tec Foods Inc..............................Page 27.... 773‑638‑5310

GREASE‑FILTERS/SALES & SERVICE

Northwest Insurance Services...................... 888‑366‑3467

LOGISTICS COMPANIES

Gust John Foods & Products Corp............... 630‑879‑8700

Sta‑Kleen...................................................... 847‑352‑9191

Society Insurance......................................... 888‑576‑2438

Perishable Distribution Solutions.................. 888‑491‑1641

PAPER‑PRODUCTS

GREEK YOGURT

The Horton Group......................................... 312‑917‑8610

MEAT WHOLESALE‑RANCHERS

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

Grecian Delight Foods.................Page 28.... 847‑364‑1010

INSURANCE ‑LIFE‑DISABILITY

Toohill Beef Farm.......................................... 309‑261‑3602

PARTY‑FAVORS & SUPPLIES

GRILLS & ROTISSERIES

Country Financial, Gary Knapp..................... 630‑924‑0813

MEAT‑PROCESSING EQUIPMENT

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

XL Manufacturing.......................................... 773‑271‑8900

INSURANCE SERVICES

LPS Corp.....................................Page 19.... 847‑451‑2222

PASTA‑FRESH AND FROZEN

GYROS

Northern Illinois Insurance...........Page 02.... 815‑226‑9353

Berkel Midwest............................................. 800‑921‑9151

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

Devanco Foods............................Page 13.... 847‑228‑7070

R W Troxell & Company..............Page 25.... 312‑948‑5228

MEAT‑SMOKED

PASTA‑PRODUCTS

Grecian Delight Foods.................Page 28.... 847‑364‑1010

Country Financial, Gary Knapp..................... 630‑924‑0813

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

Mama Mucci’s Pasta..................................... 734‑453‑4555

HAMBURGER PATTY MANUFACTURER

Farmers Insurance‑Mark Holihan................. 847‑823‑6800

MEAT‑WHOLESALE

PASTRY INGREDIENTS

Devanco Foods............................Page 13.... 847‑228‑7070

ITALIAN BEEF

Devanco Foods............................Page 13.... 847‑228‑7070

Sotiros Foods...............................Page 26.... 708‑371‑0002

HEATING & AIR CONDITIONER SERVICE & REP

Devanco Foods............................Page 13.... 847‑228‑7070

Anichini Brothers........................................... 312‑644‑8004

PATTY MACHINES/FOOD FORMERS

Mackay Heating & Mechanical....Page 23.... 847‑381‑0448

Kelly Eisenberg............................Page 11.... 773‑588‑2882

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

Berkel Midwest............................................. 800‑921‑9151

august 41‑48.indd 42

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Food Industry News® August 2013

Page 43

PEST CONTROL/PEST ELIMINATION

RESTAURANT EQUIPMENT & SUPPLIES

SEATING

TERMINAL OPERATORS (GAMING)

Mc Cloud Services.......................Page 21.... 800‑332‑7805

C & R Restaurant Service............Page 16.... 312‑850‑1818

Waco Manufacturing..................................... 312‑733‑0054

Custom Cooler & Freezer............Page 06.... 630‑879‑3131

SEWER(MAINT)‑RODDING & JETTING

Illinois Video Slot Mgmt (IVSM).................... 847‑612‑8781

Presto X Pest Control................................... 888‑627‑5772 PICKLES & RELISH

Northwestern Cutlery...................Page 20.... 312‑421‑3666

Tierra Environmental....................Page 24.... 888‑551‑1998

Vienna Beef.................................................. 773‑278‑7800

Olympic Store Fixtures................Page 08.... 773‑585‑3755

SHEET METAL FABRICATION

PIZZA SUPPLY DISTRIBUTORS

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

C & R Restaurant Service............Page 16.... 312‑850‑1818

Anichini Brothers........................................... 312‑644‑8004

Trimark Marlinn............................Page 17.... 708‑496‑1700

SHIPPING SERVICES

PLAQUES

Zepole Restaurant Supply...........Page 23.... 630‑783‑1239

Perishable Distribution Solutions.................. 888‑491‑1641

Classic Design Awards................................. 847‑470‑0855

Berkel Midwest............................................. 800‑921‑9151

SHORTENING

Food Industry News...................................... 847‑699‑3300

PLUMBING SUPPLIES

Gatorchef.com.............................................. 888‑944‑2867

Columbus Vegetable Oils............Page 09.... 773‑265‑6500

TRUCK GRAPHICS

Faucet Shoppe The.....................Page 12.... 773‑478‑3890

Mercer Cutlery.............................................. 773‑844‑7256

SIGNAGE‑INDOOR & OUTDOOR

American Graphics......................Page 05.... 888‑774‑6270

POINT OF SALE SUPPLIES

RESTAURANT EQUIPMENT REPAIR SERVICE

American Graphics......................Page 05.... 888‑774‑6270

Alpha POS Systems....................Page 04.... 630‑690‑2870

CSI ‑ Coker Service Inc...............Page 16.... 888‑908‑5600

SIGNS

TRUCK‑REFRIGERATED

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

Emerald Restaurant Service........Page 21.... 847‑489‑4230

Classic Design Awards................................. 847‑470‑0855

Western Business Systems.......................... 773‑878‑7200

Mackay Heating & Mechanical....Page 23.... 847‑381‑0448

Kandiled........................................................ 773‑745‑1533

POINT OF SALE SYSTEMS

Accu‑Tech..................................................... 847‑658‑8440

SILVERWARE & DINNERWARE

Alpha POS Services....................Page 04.... 630‑690‑2870

Berkel Midwest............................................. 800‑921‑9151

John Manson & Associates........................... 773‑278‑8280

United Video Systems.................Page 22.... 708‑780‑1200

Cobblestone Ovens...................................... 847‑635‑0172

SLICERS‑SALES & SERVICE

D & S Truck Center......................Page 04.... 708‑352‑5551

Merchants Solutions..................................... 708‑449‑6650

Hobart Corporation....................................... 847‑631‑0070

Berkel Midwest............................................. 800‑921‑9151

TV SALES, SERVICE & INSTALLATION

Retail Control Solutions................................ 630‑521‑9900

RESTAURANT EQUIPMENT‑NEW & USED

Maestranzi Brothers...................................... 708‑867‑7323

Prime Time Sports........................................ 847‑637‑3500

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

Bob King Auctions........................Page 16.... 847‑458‑0500

SMOOTHIE MACHINES

SilverWare POS............................................ 888‑510‑5102

Cintas Facility Services................Page 33.... 630‑543‑3666

Blendtec........................................................ 800‑253‑6383

UNIFORMS‑ALL TYPES

Western Business Systems.......................... 773‑878‑7200

March Quality Used & New Equip.Page 10... 800‑210‑5895

SOAPS & DETERGENTS

POPCORN‑EQUIPMENT & SUPPLIES

RESTAURANT REAL ESTATE SALES

Cintas Facility Services................Page 33.... 630‑543‑3666

Gold Medal Products.................................... 800‑767‑5352

John Moauro/Realty Executives................... 708‑361‑1150

SOCIAL MEDIA CONSULTANTS

PRESSURE WASHING

Kudan Group Inc........................................... 312‑575‑0480

Kurman Communications............Page 39.... 312‑651‑9000

Mahoney Environmental..............Page 23.... 800‑892‑9392

Nick Dibrizzi/Coldwell Banker....................... 708‑562‑9328

SOFT SERVE‑ICE CREAM/EQUIP & SUPPLIES

Averus........................................................... 800‑393‑8287

Olympia Maintenance................................... 708‑344‑0344

Pontarelli & Company................................... 847‑778‑3571

Kool Technologies........................Page 38.... 630‑483‑2256

Olympia Maintenance................................... 708‑344‑0344

PRINTERS

RESTAURANT‑DESIGNERS

Taylor Freezers and Equipment.................... 888‑942‑0777

VERTICAL BROILERS

Menu’s To Go................................................ 630‑483‑0848

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

SOUP BASES

PRODUCE DISTRIBUTORS

XL Manufacturing.......................................... 773‑271‑8900

Losurdo Inc................................................... 630‑833‑2828

Soupbase.com.............................Page 18.... 216‑381‑9916

PFG‑Fox River.............................Page 12.... 630‑896‑1991

RESTAURANTS

SOUPS

VIDEO GAMING TERMINALS

Premier Produce........................................... 847‑678‑0780

La Scarola Restaurant.................Page 24.... 312‑243‑1740

Vienna Beef.................................................. 773‑278‑7800

PUBLISHING

RETAIL PRODUCT DISTRIBUTOR

STAINLESS STEEL EQUIPMENT & REPAIR

Food Industry News...................................... 847‑699‑3300

Lipari Foods.................................................. 586‑447‑3500

C & R Restaurant Service............Page 16.... 312‑850‑1818

RAVIOLI

SALAD‑DRESSINGS & OILS

STEAKS‑LOCALLY FARM RAISED

Mama Mucci’s Pasta..................................... 734‑453‑4555

Columbus Vegetable Oils............Page 09.... 773‑265‑6500

Toohill Beef Farm.......................................... 309‑261‑3602

Mackay Heating & Mechanical....Page 23.... 847‑381‑0448

RE‑UPHOLSTERY

Tec Foods Inc..............................Page 27.... 773‑638‑5310

STEAM CLEANING

WALK‑IN COOLERS AND FREEZERS

Chicago Booth.............................Page 15.... 773‑378‑8400

SALT‑DE‑ICING

Mahoney Environmental..............Page 23.... 800‑892‑9392

Custom Cooler & Freezer............Page 06.... 630‑879‑3131

REFRIGERATION EQUIP SERVICE & REPAIR

Apache Supply.............................................. 708‑409‑1040

Skyline Building Services.............Page 18.... 312‑454‑4545

CSI ‑ Coker Service Inc...............Page 16.... 888‑908‑5600

SANITATION TRAINING

Olympia Maintenance................................... 708‑344‑0344

WASTE REMOVAL‑ALL TYPES

Emerald Restaurant Service........Page 21.... 847‑489‑4230

Illinois Restaurant Association.....Page 29.... 312‑787‑4000

SUPERMARKET‑ EQUIPMENT/ NEW & USED

Mackay Heating & Mechanical....Page 23.... 847‑381‑0448

SATELLITE TV SYSTEMS

Berkel Midwest............................................. 800‑921‑9151

Accu‑Tech..................................................... 847‑658‑8440

Prime Time Sports........................................ 847‑637‑3500

SYRUP‑PANCAKE & WAFFLE

REFRIGERATION‑EQUIP/COMMERCIAL

SAUSAGE

Gust John Foods & Products Corp............... 630‑879‑8700

Custom Cooler & Freezer............Page 06.... 630‑879‑3131

Anichini Brothers........................................... 312‑644‑8004

SYRUP‑SUGAR FREE

Americaneagle.com.....................Page 35.... 847‑699‑0300

REFRIGERATION‑UNITS/TRUCKS

Crawford Sausage........................................ 773‑277‑3095

Gust John Foods & Products Corp............... 630‑879‑8700

WELDING & FABRICATING

Gateway Industrial Power............................. 708‑563‑7090

Red Hot Chicago.......................................... 800‑249‑5226

T‑SHIRTS‑CUSTOM PRINTED

KOP Ind. Welding & Fabrication..Page 38.... 630‑930‑9516

RENDERER‑RECYCLING

Vienna Beef.................................................. 773‑278‑7800

DLS Custom Embroidery.............................. 847‑593‑5957

Mahoney Environmental..............Page 23.... 800‑892‑9392

SAUSAGE MAKING EQUIPMENT

TABLE TOP REFINISHING/REPAIR

WHIPPED CREAM

RESTAURANT CONSULTANTS

LPS Corp.....................................Page 19.... 847‑451‑2222

Restaurant Chair Repair..............Page 22.... 630‑424‑0424

Industry Innovations.....................Page 29.... 312‑836‑3755

SAUSAGE PRODUCTS

TABLES‑ALL TYPES

Premier Restaurant Solutions......Page 29.... 312‑836‑3757

Rose Packing...............................Page 48.... 800‑323‑7363

Chicago Booth.............................Page 15.... 773‑378‑8400

Restaurant Business Solutions....Page 22.... 630‑585‑6650

SCALES

John Manson & Associates........................... 773‑278‑8280

RESTAURANT EQUIPMENT

Berkel Midwest............................................. 800‑921‑9151

Waco Manufacturing..................................... 312‑733‑0054

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

SEAFOOD‑WHOLESALE

TAMALES

YOGURT & SOFT SERVE EQUIPMENT

Losurdo Inc................................................... 630‑833‑2828

Maine Lobster Exchange.............Page 03.... 708‑253‑7728

Supreme Frozen Products............................ 773‑622‑3777

Kool Technologies........................Page 38.... 630‑483‑2256

august 41‑48.indd 43

TOFU PRODUCTS‑ALL TYPES Phoenix Tofu................................Page 10.... 773‑784‑2503 TOMATO PRODUCTS Pastorelli Foods.........................................800‑SOS‑AUCY TRADE PUBLICATIONS

DCI Central (Hotshot)..................Page 14.... 800‑468‑7478 TRUCK‑SALES & SERVICE DCI Central (Hotshot)..................Page 14.... 800‑468‑7478 TRUCK‑SALES NEW & USED

Ajax Uniform Rental...................................... 815‑744‑7447 Valley Linen Supply...................................... 630‑897‑4474 VENTILATING‑SYTEMS CLEANING Airways Systems.......................................... 630‑595‑4242

Illinois Video Slot Mgmt (IVSM).................... 847‑612‑8781 VIDEO SURVEILLANCE SYSTEMS United Video Systems.................Page 22.... 708‑780‑1200 WALK‑IN COOLER REPAIR & MAINTENANCE

Xtreme Environmental Solutions...............855‑9RE‑DUCE WATER‑BOTTLED Eagle Distributors Inc...................Page 07.... 773‑775‑5777 WEBSITE DESIGN

Instantwhip Chicago....................Page 26.... 800‑933‑2500 WORKERS COMP INSURANCE Northern Illinois Insurance...........Page 02.... 815‑226‑9353 Farmers Insurance‑Mark Holihan................. 847‑823‑6800 ISU‑WM Schwartz & Co............................... 847‑996‑0002

7/11/13 3:00 PM


Page 44

CLASSIFIEDS Chicago’s Premier Hospitality Real Estate Brokers If you would like to speak with a consultant to buy, sell or lease your business or property; please call us at 312.575.0480 or visit us online: kudangroup.com

NEW LISTINGS Alsip A Al lsi sip ip - 5500 Cal Sag Rd. - Clear View Restaurant

Kudan roup twitter.com/RestaurantRE

Single-story, free-standing restaurant at intersection. Seats 180 with onsite parking. Family-friendly i h ffood d and d ffullll liliquor lilicenses. FF&E iincluded l d d price. i B i i hR l restaurant with Business with Reall E Estate sale. Size: 4,000 SF (Bldg.) 38,000 SF (Lot) Price: $649,000 (RE & Bus. Sale) Agent: Frank (Code: F86)

Bensenville - 1300 W. Irving Park Rd. - Inn Between Free-standing „uilding with intimate tavern located at high traƼc intersection. reat location for any concept. Two-story building with parking for 15 cars. All FF&E included in asking price. Size: 1,350 SF (Bus.) 12,000 SF (Lot) Price: $299,000 ( ross) Agent: Frank (Code: F85)

Bucktown - Newly Remodeled Sports Bar & Tavern Bar features twelve, 50� plasma TVs, custom-made, garage-style door providing open air dining & ample frontage on North Ave. Holds Tavern, PPA & Retail Food licenses. FF&E included in price. Size: 2,200SF (Bus.) Price: $255,000 (Bus. Sale) Rent: $4,200 (Net) Agent: Scott (Code: 350)

East Lakeview - 3344 N. Halsted St. - Saugatuck Coƥee Co. Turn-ey coƥee shop with great ešposure and high traƼc counts. Ešcellent brand recognition & outstanding customer feedback. Yelp! reviews in the top 1%. Many opportunities for growth. Size: 1,200 SF (Bus.) Price: $99,000 (Bus. Sale) Rent: $2,813/Mo. ( ross) Agent: Juan Carlos (Code: 2105)

Edgewater - 1131 W. Bryn Mawr Ave. - Yokozuna Lovely sushi restaurant steps from Red Line Bryn Mawr station, Edgewater shopping, dining and more. High pedestrian traĆĽc area, great visibility and signage. Alll FF&E included in price. Size: 1,473 SF (Bus.) Price: $110,000 (Bus. Sale) Rent: $28.51/SF (Mod. ross) Agent: Adam (Code: A109)

Lincoln Park - Amazing Tavern Opportunity in the Heart of Lincoln Park Bar features, open ĆŞoor plan, long bar and holds Tavern and Retail Food licenses. In highly sought after location with abundant retail, dining and entertainment in surrounding area. FF&E included. Size: 1,800 SF (Bus.) Price: $249,500 (Bus. Sale) Rent: $4,826/Mo. (Net) Agent: Scott (Code: 351)

Waukegan - Free-standing Restaurant Real Estate and Business Holds food and full liquor licenses. reat signage and visibility from street. Strong gross sales and demographics. Restaurant in operation for 25ÎŞ years. 1 mile East of reat America. FFE& included. Size: 8,000 SF (Bus.) 31,606 SF (Lot) Price: $990,000 (RE & Bus. Sale) Agent: Frank (Code: F87)

FEATURED LISTINGS East Lakeview - 3109-13 N. Broadway St. - Retail/Restaurant/Bar Space Available 40ÇŻ of frontage with restaurant infrastructure in place, high ceilings and open ĆŞoor plan. Includes Black Iron, multiple walk in coolers, HVAC and plumbing. No Key Money. Space is divisible. Size: 4,700 SF (Bus.) 1,350-3,500 SF (Divisible) Lease: $38/SF (Net) Agent: Jarrett (Code: 625)

Noble Square - 1461 W. Chicago Ave. - Two-Story, Mišed-se Building for Sale or Lease Former bakery with large kitchen/prep area and easy access for black iron. Perfect for any retail or restaurant concept. Additional income from 2nd ƪoor apartment. Full basement. Size: 3,408 SF (Bus.) 3,075 SF (Lot) Price: $535,000 (RE Sale) Rent: $14.50/SF (Net) Agent: Scott (Code: 349)

North Center - 1840 W. Irving Park Rd. - Fully-Ƥštured Restaurant in Commercial Condo

reat visibility from Irving Park Rd. with ample frontage and restaurant infrastructure in place. Black Iron and completely upgraded kitchen. Holds Retail Food and Sidewalk cafĂŠ permit. Size: 1,910 SF (Bus.) 3,564 SF (Lot) Price: $474,900 (Bus. & RE Sale) Agents: Jarrett/Jerrod (Code: 509)

Palatine - 805 N. uentin Rd. - The reat American Bagel Award winning bagel bakery and deli concept in shopping center. Loyal following with school and Park District lunch contracts in place. Voted one of the top 10 restaurants in Palatine by Yelp! Size: 1,744 SF (Bus.) Price: $75,000 (Bus. Sale) Rent: $3,200/Mo. (Net) Agent: Frank (Code: F79) Portage Park - 4368 N. Milwaukee Ave. - Bar/Lounge/Restaurant Available 5,800 SF total spce easily divisible to 2,000 SF. NO KEY MONEY! Fully-Ƥštured Bar/Restaurant with full basement for storage and prep ara. This is a straight lease opportunity. Size: 2,000 SF (Min. Div.) 5,000 SF (Total) Lease: $17.50/SF ( ross) Agent: Jarrett (Code: 633)

River East - 401 E. Illinois St. - Two Restaurant Spaces Available in The Lofts at River East Spaces feature outdoor, riverside dining, use of dock and boat slip spaces. Adjacent parking garage. Walking distance from Loop and Navy Pier. Strong demographics and pedestrian counts. Size: 10,832 SF (Restaurant A) 4,772 SF (Restaurant B) Agents: Jarrett/Scott (Code: 635) —†ƒÂ? ”‘—’ǥ Â?…ǤÍ™Í?ÍžǤ ‡ƥ‡”•‘Â?–Ǥǥ–‡Ǥ͚͙͘ÂŠÂ‹Â…ÂƒÂ‰Â‘ÇĄ ͙͙͚͛͘͞͞͞ǤÍ?Í&#x;Í?Ǥ͘͘͜͠Â?—†ƒÂ?‰”‘—’Ǥ…‘Â?

august 41‑48.indd 44

Food Industry NewsÂŽ August 2013 PONTARELLI ASSOCIATES

Restaurant Brokerage Division

Vince Ferraro

Bringing People and Real Estate Together

FAMILY RESTAURANT The one everyone wants! 7AM - 3PM! High volume. Freestanding. Brick. Basement. Parking lot. Signage. Signalized corner. Seats 136. Parks 56. Great kitchen. Beautiful decor. Established 30 years. Well maintained... Pride of ownership shows!! REAL ESTATE, BIZ, FF&E, PRICE REDUCTION $395K!! FAMOUS PUB NW Suburb. Established 50 years! Corner. Freestanding. Parking. Signage. Kitchen. Landlord wants experienced operator: Key $$ @ only $59K!! Confidential. JUST LISTED Totally re-habbed vintage building on Main Street (Rte # 72!) in West Dundee. Fully equipped! Fantastic build-out with dining room/bar/banquets/patios...on the river!! Great lease. Key $ = $150K or REAL ESTATE @ $995K. GREAT FOOD – FAST! Just Listed! 6am - 4pm!...Breakfast/Lunch. 6 days. No Sundays! Standalone building. Parking. Patio. Owner promises lease with renewal options. Confidential. Assets, FF&E @ $69K PIZZERIA Location! Naperville! Fantastic buildout! Seats 40. Patio 30. Delivery. Carryout. Revolving oven. State of the art equipment & furnishings. Don’t miss this one! BIZ, FF&E @ $95K. FREESTANDING! YOU CONCEPT! Borders major, newly renovated shopping center in active NW suburb. Seats 120. Parks 50. Pole signage. Liquor license available. Owner has other business interests and must sell. Currently open 7am – 3pm. Building layout and kitchen adapts to any concept — bring yours! LOOK! NEW PRICE! BIZ, FF&E @ $165K...OBO!! J.W. PLATEK’S Hot Rickmond area! Fully fixtured restaurant... ready to re-open. Freestanding. Parking. Patio! Signage. Fully equipped. Liquor license available. 3 bedroom apartment. MUST SELL NOW: $350K... OBO!! FAST FOOD NW Chicago. 950 sf. 3 years “New�! Pristine! Carry-out w/ interior seating for 12 plus 30 on patio. Excellent exposure and signage at signalized bus stop corner. EZ operation. BIZ, FF&E @ $129K SPORTS BAR / CLUB SW Suburbs’ premier entertainment venue. GAMING MACHINES!! Big name. Draws from miles around. Got it all: 2 bars, pool tables, flat screens, video games, and ... a large live band room complete with stages, lighting and sound system. Capacity 400. Fully equipped kitchen. Parks over 100. REAL ESTATE, BIZ, FF&E, REDUCED TO $895K...OFFERS!! TURN KEY Beautiful restaurant facility. Fully equipped. State of the art build-out and FF&E package. Dining Room, Bar and Banquet Room. Seats 120 plus 20 on Patio. Paved lot. Liquor license. POS system. Digital sign. SW Suburb. Your concept works here. Confidential. Key $ = $125K. Great lease.

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571

7/11/13 3:00 PM


FOR SALE OR LEASE 32,500 SF Building (Divisible)

3931 S. Leavitt Street Chicago, IL 60609 • Food Production Baking Facility • Cooler / freezer • Equipment includes: 5 bakery ovens, 3 large steam kettles, 250 gallon mixing bowl, industrial washers and dryers • Outside storage / secured parking • Temperature controlled dock area • Easy access to I-55 at Damen interchange • 2nd floor Office Area 4,000+/- sf with private and general office, conference room, break room • Large dry storage area

Ken Robberechts 312.275.3103 ken@baumrealty.com

august 41‑48.indd 45

Ryan Phillips

847.588.5635 rphillips@newmarkkfe.com

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Food Industry News® August 2013

Page 46

BUSINESS OPPORTUNITIES JUST LISTED

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

JUST LISTED

• “South of the Border” restaurant. Est. 35 yrs. Franchise. Freestanding. Seats

80 w/ parking. Great sales. Very confidential. Package price $399K including property

Restaurants Located in Starved Rock Area

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

Monari’s 101 Club in business since 1964

Includes building with 3 bdrm apartment, large parking lot and 25x30 metal building. Great 5 star Yelp rated business. $490,000. #08240025 Call Tom Guttilla at 815-252-7366

Rosati’s Pizza Franchise • 2012 Sales $481k • Asking $199k

(Owner financing)

Breakfast Lunch Restaurant (NW Subs) • Sales 2012 $273k • Asking $99k • “On the road again” Free standing, famous fast food drive-in with 1950’s memorabilia & theme. Local favorite. Known for Burgers, fries and shakes. Seats 80. Parks 90. Property & business $679K.

• “Grill w/ bar” 4-Star rated upscale restaurant with casual flare. Approx. 7,000 sq. ft., seats 230 w/ parking. Real cash cow. Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Mid $700K’s

•••••••••••••••••••••••••••••••

Unique Turn Key Restaurant / Steak House

High traffic location. Fully Equipped. Seats 125. Outdoor patio. Lot holds 50 cars. New price $389,000 #08265017 Call Wendy Fulmer at 815-252-8280 or Bob Huber 815-228-1099

• A Former KFC Restaurant, that has been converted! Complete Package including Real Estate! Drive-Thru Window. Good income! Possible Seller Financing! Asking $159,000

Independent Pizzeria (W Subs) • Western Suburbs • 2012 Net Sales $240k • Asking $60k Family Restaurant w/ Full Bar (Possible owner financing)

Established Restaurant Includes Real Estate, Business & Equip. Totally renovated in 2001. Seats 100. Reduced price $129,500 #08152535 Call Bob Huber 815-228-1099

(Currently closed)

• Chicago uptown • Rent $2,670 • Price Reduced $74k Cold Stone Creamery - Mall Location • Sales 265k • Asking $150k Unique Sandwich Franchise (W Loop) • 2012 net sales 501k • Asking $239k Independent Pizzeria (Chicago NW) • Established 30+ years • Asking $50k Bakery/ Café / Catering Kitchen (Currently closed) • Wood Dale • Fully equipped • Price $25k

• Far North Subs • Ave monthly sales $55k • Asking $175k

••••••••••••••••••••••••••••••• investor wants tenants!

Wood Burning Pizzeria (NW Subs) • 2012 annual sales $290k • Asking $110k

National Chicken Franchise

Fast Food (Owner financing available) • Far West Subs • Ave $850/day • Asking $75k

Luke’s Beef (With property) • Wisconsin – Just over the border • Sales $480k • Asking $675k

Food Industry News CLASSIFIED RATES

SPORTS BARS

• Sports Bars with gaming available from 6,000 to 9,000 sq. ft. Both with patios. High volume sales, favorable lease terms. Both with full kitchens, etc. Seating from 200 to over 350. Very confidential. Call for details!!

NEW ON MARKET -FRONTIERLAND

• Restaurant 15,000 sq. ft. on 10 acres with small private lake & waterfall. Indoor seating for 450-500. Outdoor deck seats approximately 300. Business & property. Will separate. Call for details.

Coldwell Banker Today’s Realtors, LLC 2409 Fourth Street, Peru IL 61354

FOODSERVICE OPPORTUNITY

Carry-Out/Catering. Established 40 years. Excellent reputation. Selling business and equipment. Properties optional for lease or purchase. Call to discuss. FAST FOOD - NEW PRICE

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

FAMILY RESTAURANT W/ BAR

• Located in Western burbs. Est. 40 yrs. 5,000 sq. ft. Offered w/ or without property. Seating for approx. 200. Stoplight corner. Possible seller financing. Call for details.

Thinking of Buying or Selling? Call John Moauro!

Ambassador

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

august 41‑48.indd 46

708-650-6950

PAPPAS REAL ESTATE INC. Northwest Suburbs High Volume well established restaurant located at a major intersection with excellent visibility and demographics. Highly confidential. Qualified Buyers Only. Please call for details. Call Dean Pappas Cell: 847-809-2605 pappasrealestate@gmail.com

2” x 2”.............................................. $50 4” x 2”.............................................. $100 6” x 2”.............................................. $150 4” x 4”.............................................. $200 4” x 5”.............................................. $250 4” x 6”.............................................. $297 4” x 8”.............................................. $397 4” x 10”............................................ $497 10” x 6”............................................ $662 FULL PAGE......................................... call call Paula: 847-699-3300 major credit cards accepted!

DELI-STYLE RESTAURANT & CATERING - WEST SUBURBS 2100 sq ft, fully equipped & operational. $49K or Offer & Franchise Fee. In Business Since 1995.

Call today for details or appointment.

630-279-9809

Wanted To Buy:

Established Wholesale Food Manufacturing Business, Wholesale Bakery or a Food Processor. I have two clients already in the business actively looking for the acquisition of an established business. Your confidentiality is guaranteed. The low fee is to be paid by the seller. Preferred location is in the greater Chicagoland area. Please call or text me at 224/520-0185

7/11/13 3:00 PM


Food Industry News® August 2013

Page 47

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

NATIONAL TENANT LOCATION For sale or lease HOT Joliet location Free standing 2,700 SF bldg. with drive-thru on 22,500 SF lot. Hard corner stoplight intersection. CHICAGO - BELMONT CRAGIN AREA Former Anastazia Restaurant-BarBanquet-Closed Polish American Restaurant 5221-23 W. Diversey Avenue Lot 50x125 or 6,318 SF/Building: 4,318 SF For Real Estate: $309,000 West Suburbs-LaGrange Park Brookfield Area Former Brunetti’s Restaurant-Closed 9022 W. 31st Street. 9,000 SF restaurant on 20,000 SF lot. Banquet, plus full basement; 2 kitchens, 2 bars & 4 bathrooms. For Real Estate: $309,000 NORTHWEST SUBURBS DOWNTOWN MT. PROSPECT Pizza Pub, Near Metra Train Station Full service, sit down, bar, dine in, pick-up, delivery & catering. Established for 52 years. For Real Estate & Business: $695,000 VILLA PARK ON ST. CHARLES ROAD Free standing 1,663 SF fast food bldg. Diner, drive-in on 10,000 SF lot Seats 60; parks 25 Completely remodeled in 2010 For Real Estate, Fixtures & Equipment $369,500

Only From

Nick Di Brizzi 888-317-7721

CHICAGOLAND AREA American Style Pancake House Breakfast/ Lunch Concept, Part of a national chain $20,000 per week verifiable Highly Confidential WESTERN SUBURBS Hard corner stoplight intersection Turn-key, free standing-fast food drive-in 2,132 SF bldg. Plus free standing 1,000 SF family home Lot 13,016 SF parks 25 For Real Estate $525,000 WEST SUBURBS - BERWYN Former Tavern-Banquet-Closed 3243 S Harlem Avenue across from Riverside, next to famous Pierce Banquets 4,750 SF building For Real Estate: $199,500 WEST SUBURBS - BROOKFIELD Former Villa Maria-Closed 9237 W. Ogden Avenue East of I-294; corner, free standing 5,000 SF bldg., plus full basement on 22,000 SF lot $695,000 with 10% down SOUTHWEST SUBURBS BLUE ISLAND 4,000 SF on the 1st floor, plus 2,000 SF on 2nd floor working area and two bedroom apartments. Fully equipped, 2 kitchens, perfect for restaurant or grocery store with liquor. Very motivated, seller offers property and equipment at $199,500

WEST SUBURBS - DUPAGE COUNTY Pizzeria $$$$ Established 25 years For Business, Fixtures and Equipment $349,500. Possible owner financing Fast Food Turn-key with drive-thru NWC corner of Higgins Road & Route 25 Outlot of large shopping center in East Dundee, just north of Santa’s Village 2,346 SF bldg. on 15,860 SF lot plus easement of shopping center For Sale or Lease, owner financing, Other similar locations-Posen & Addison NORTHBROOK Fast Food Eatery Established for 20 years Turn-key 2,380 SF, seats 60 Hot Location! winfield Former Char-House 8,060 SF building 2 acres of land GREAT LOCATION OAK BROOK AREA Steakhouse, Real $$$$ Maker; Verifiable 7,000 SF building, 3 acres land Turn-key Corner stoplight intersection Also great national tenant location & great development opportunity

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

COMMERCIAL/ RESIDENTIAL BUILDING Tavern with Real Estate. Corp. license with 4am and public place of amusement license. Total of 11 units in 3 adjoining buildings. 7000 N. Clark area, Rogers Park. Property is 100x100. All brick. Has driveway and 3 car garage. Tavern is 1,200 sq ft. $975,000 •••••••• •••••••••••••••••

10,400 sq. ft. warehouse 5 parking spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric. 600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River $925,000 ••••••••••••••••••••••••••

Call Wesley at 773-671-1273

august 41‑48.indd 47

• FOR SALE •

Historical Restaurant nestled in the country, 2 miles west on Route 6 in Morris, Illinois. ”The Rockwell” takes you back to it’s namesake Norman Rockwell. Elegant Fine Dining Restaurant with a Historic Bar constructed of Mahogany and Red Oak. The Bar was built in 1893 by Brunswick and displayed by Anheuser Busch at the Columbian Exposition World’s Fair on Chicago’s Lakefront. 6,500 Sq Ft on 2 acres. Fully Equipped Kitchen and Dining Room Ready for Business. Must be seen to appreciate the value! For more information, please call!

815-474-4003

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 Peter J. Poulopoulos, MBA

Licensed Illinois & Indiana Real Estate Broker

Visit us at www.realpoul.com

AVAILABLE OPPORTUNITIES

CITY DESCRIPTION

Chicago, IL BREAKFAST LUNCH - Business and Property at a Very Reasonable Price BREAKFAST LUNCH - Business Only - A Fantastic Deal; Option for Property Chicago, IL Elk Grove Village, IL BREAKFAST LUNCH - 6 Days Only; Excellent Potential BREAKFAST LUNCH - Great following; Ideal for Family or 1st time buyer Wilmette, IL Addison, IL CAFÉ - SANDWICHES -PIZZA - Seller is Tired; Place Needs New Blood Chicago, IL COMMERCIAL - Free Standing Store - Zoned B1-2 Burbank, IL COMMERCIAL - Offices and 3 Apartments - Sit Back and Relax - Just Collect Rents COMMERCIAL - One of the Tenants State of IL - NET: $129,000 Per Year Maywood , IL Chicago, IL COMMERCIAL - 5-Store Strip; Includes Fast Food Restaurant Business Chicago, IL FAST FOOD - 1,700 Sq. Ft.; Recently Remodeled; Huge Potential FAST FOOD - Corner - About $1,400/Day - Another Giveaway! Chicago, IL Romeoville, IL FAST FOOD - Free Standing - Great Business and Profits FAST FOOD - Free Standing - Long Established Chicago, IL Pekin, IL FAST FOOD - Huge Profits - Low Rent - Small Asking Price FAST FOOD - Opportunity - $950/Day - Priced Right! Chicago, IL Aurora, IL FAST FOOD - Over $3,000/Day - Strictly for extremely qualified people only FAST FOOD & PIZZA With PROPERTY - Fantastic Deal - Includes Strip Mall! Crestwood, IL Arlington Heights, IL FRUIT MARKET - Long Established and Profitable - Partnership Challenges Chicago, IL PRINTING With PROPERTY - Free Standing - Buy Property only $350,000 Chicago, IL RESTAURANT - Corner - Well Established & Known - Same owners 25 years RESTAURANT ITALIAN -PIZZA - BAR Short Hours About $100,000 Net per Year Algonquin, IL Chicago, IL RESTAURANT MEDITTERANEAN - Parking About $1,350 / Day Opportunity RESTAURANT - Plus Mixed Use - Includes House, Commercial - a whole block! Burbank, IL Hobart, IN RESTAURANT - With 6-Apartments! - A Fantastic Deal - Super Opportunity RESTAURANT With Property - Well Known - Opportunity - You Must Qualify Burbank, IL Trevor, WI SPORTS BAR With PROPERTY - ~1 Acre, Long Established - Seeking New Owner North Chicago, IL SPORTS BAR With PROPERTY - 1.5 Acres, An Unbelievable Deal!

ASKING

$450,000 $150,000 $129,000 $65,000 $60,000

$350,000 $425,000 $1,100,000 $695,000 $69,000 $129,000 $225,000 $150,000 $135,000 $69,000 $445,000 $1,500,000 $895,000 $395,000 $145,000 $145,000 $135,000 $1,370,000 $650,000 $820,000 $450,000 $1,500,000

Call our office (773) 743-2100 for:

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

7/11/13 3:00 PM


Caramelized Onion Chicken Burger

Spinach Feta Chicken Burger

Italian Turkey Burger

Beef Burgers

august 41‑48.indd 48

7/11/13 3:00 PM


Food Industry News August 2013  

The nation's #1 foodservice publication.

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