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DECember 2013


INDUSTRY NEWS Your Local Food Industry Buying Source


DECEMBer 2013

Publisher’s insight ....................................... 4 local news................................................... 8 Chef Profile: michael lynch...........................10 Chef Profile: george tourloukis.....................12 Diner x........................................................16 people selling the industry...........................37 around chicago: c&g restaurant.....................26 travel: aruba...............................................29 national news..............................................33 directory....................................................41 classifieds..................................................44 Spotlight on chicagoland’s hottest seafood restaurant neighborhoods............... throughout

Above: Honorees and guests at this year’s Chefs Hall of Fame gather for one last photo, but we have many more as well as a wrap-up of the night’s event and honors. See pages 38 and 39.

Must See Holiday Decorations At Club Lucky Fans and patrons eagerly anticipate the unveiling of Bucktown’s Club Lucky’s 23rd annual Christmas decorations. The outdoor decorations complete with blinking electronic snowflakes welcome in a holiday tradition that has delighted Chicagoans for over two decades. The award winning “must see” holiday decorations include hundreds of dazzling handmade snowflakes dangling from the ceiling,

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garland galore, thousands of Italian lights, oversized wreaths and ornaments that can be seen throughout the restaurant and cocktail lounge. Club Lucky serves up holiday martinis and never has trouble booking space for parties and gatherings. Decorations will remain up until January 12, 2014 to accomodate late season parties. Club Lucky is located at 1824 W. Wabansia Ave., Chicago.

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Food Industry News

Is Having a Holiday Party and You’re Invited!


Tuesday Dec. 3, 2013. The Castle (formerly Excalibur) 632 N. Dearborn, 5:30PM – 10PM Open to Owners, Managers, Assistant Managers, Chefs, Key Personnel, Bartenders, Sales Executives, Suppliers, Manufacturers and others in the industry No RSVP Needed • FREE EVENT (Requires Your Business Card For Admittance)

Networking n Free Food n Cash Bar n Free Prizes n Fun Bring Your Industry Peers!

Invited Guests Include Professionals From All Segments of the Industry, Including: Members of the Illinois Restaurant Association Members of the Chicago Chefs of Chefs of Cuisine Association Members of the ACF Windy City Culinarians

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Networking • Free Food • Cash Bar • Prizes • Fun December 1-8.indd 2

11/13/13 9:59 AM

Food Industry News® December 2013

Among Worst States to be Unemployed; Illinois Ranks 3rd

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Equipment • Tabletop • Disposables • Janitorial Front & Back of the House Design

Illinois ranks a close third to Louisiana but both states tip their hats to Tennessee. Tennessee’s average weekly unemployment insurance payout totaled just 28.6% of the average weekly wage, lower than all but eight other states. Meanwhile, just 30% of the unemployed received those benefits, also among the lowest in the country. The state enacted a new law in 2012 that required the unemployed to make “a reasonable effort to secure work” by demonstrating they have reached Thank you for your continued support; we appreciate your business and loyalty! out to at least three employers per week. In addition, the law requires people receiving benefits to take any job offering 100% of prior wages in the first 13 weeks. After this, to continue receiving benefits they may not turn down any job offering 75% of past wages. By the 38th week of unemployment, this standard falls to 65% of past wages. The state’s unemployment rate of 8.5% in June 2013 was the 10th highest in the country and up from 8.2% The National Restaurant Association (NRA) is now in June 2012, despite a decline accepting submissions for its second annual Kids across the country. LiveWell Recipe Challenge, an initiative aimed at Food Industry News showcasing restaurant and foodservice companies’ culinary ingenuity of creating healthful options for Valerie Miller children. Publisher Sponsored by founding partner McCormick For Mark Braun Chefs®, the Food Away From Home Division of McAssociate Publisher Cormick & Company, and Healthy Dining’s team of Terry Minnich registered dietitians, the Challenge takes an “indusEditor try tested, kid approved” approach with a panel of Cary Miller food and nutrition professionals selecting finalists Advertising/Vice President and elementary school students choosing the winners. Paula Mueller The deadline to submit recipes is December 15, Classifieds/Office Management 2013. The winners will be recognized at the 2014 Nick Panos National Restaurant Association Restaurant, HotelCorporate Counsel Motel Show (May 17-20, 2014 in Chicago). For more Food Industry News Issue 12, December 2013 (ISSN #1082-4626) is published monthly, $49.95 for information, visit

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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: This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2013 Foodservice Publishing Co., Inc.

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Food Industry News® December 2013

Page 4


Publisher’s Insight Valerie Miller


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NestFresh is the first nationally distributed egg line to receive the Non-GMO Project Verified seal from the Non-GMO Project. NestFresh works with multiple small farms across the country in a co-op system. “Non-GMO farming has a major environmental impact not only on the eggs we produce for NestFresh but also for my family that lives on the farm and for our entire community,” says Joseph Kropf, who is part of a Mennonite group of farmers in Tampico, Ill. Whole Foods honored Hidden Villa Ranch for its private label version of NestFresh’s Non-GMO eggs called Nature Fed (that are sold to Whole Foods Market exclusively), calling their commitment to nonGMO verification and supply chain development “groundbreaking.”

Cocchi Americano Rosa Aperitif Wine

Throughout its history, the House of Cocchi has periodically produced alternate varieties of its Americano Aperitif Wine. Here the base is of two varietals unique to the region and more often used in sparkling wines, Brachetto d’Acqui and Malvasia di Castelnuovo Don Bosco, famous for imparting notes of white rose and summer berries. These are blended with herbs, fruit and spices, most notably gentian, cinchona and citrus. Enjoy on ice with soda or tonic and a slice of lemon. Product of Italy. 16.5% Alc./Vol., 750ml

Season’s Greetings from the entire Food Industry News staff Valerie Miller, Publisher • Cary Miller, Advertising/Vice President Mark Braun, Associate Publisher • Terry Minnich, Editor Paula Mueller, Office Management • Cathy Gibsson, Office staff

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When employees come to work unprepared to give it their all, it affects your bottom line. Similarly, you must have the operation ready to go, with clear instructions on what is expected. The clearest proof that failing businesses show their vulnerability is when consumers see your weaknesses. They will respond negatively, either by unhappiness or not coming back. Worst of all, as people search online for a place to dine, patron reviews are the first to show up. You can pay through the nose to wipe bad feedback, but if you aren’t working hard to clean up the operation, you are treading dark and rising waters. The proliferation of unpaid reviews have the ball; you have to bring the performance. I urge you to toughen up your presentation. Staff should be there to not only move product but also to pour on the positivity. When was the last time that you stepped back to tell a customer, “Wow, you did really good” or said, “You’re really going to love this...”? If it’s been too long, you’ve been letting fun leak out the door. Everybody has an ego, and every ego, no matter how humble, wants to be praised. DO IT. Your customers look for answers; the food, wines, brands and menu items need steering. The server who asks “Can I offer some help?” not only sells your services, but sells your expertise. The check-out clerk who offers to open to help for speedy processing is a friend; the stockers who ask if a shopper needs some help finding an item are you representatives. Good ones are your strength; bad ones are a negative drain on future sales. Courtesy costs nothing. It is expected, but the employee who brings personality to the job brings in business. Standing in line at Portillo’s can be crunchy when the dinner time crowds pile in; listen to the bad puns and clever banter that counter pros toss out regularly and you’ll find yourself listening for your number and laughing. The sales rep who really, sincerely knows a product can upsell without pressure and with poise. THAT folks, is salesmanship and your profitability depends on it. Never, ever be seen as a hothead. Even if you’ve lost your fortune, open that door with a smile and gratitude for another day. Thank your customers. Find ways to remember names and you’ll build friendships from your sales. Calling in an order to our favorite carry-outs, we’ve been asked for our phone number and delighted with a personal, first name greeting which ensures that, if nothing else, you know your people. When a customer feels special, a customer is an ally. Shmoozefest launched in 2011 as a small gathering of industry businesses and suppliers. It is gratifying and somewhat humbling to announce that this month’s December 3rd Shmoozefest has moved to larger quarters and has an excellent roster of sponsoring businesses. Please accept my personal invitation to join us (see page 2 for details) for this free event. It is the best opportunity for you to rub elbows with other industry professionals and exchange ideas in a relaxed but concentrated circle of very smart, very successful people. Who knows? The next big idea may be yours from an introduction among these gifted, thriving all-stars. See you there! At this time of year, we are grateful for you, our readers and advertisers, and wish you all a wonderful holiday season as well as success for the year to come. –Valerie Miller, Publisher

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Fast Food Chains Dump Dollar Menus McDonald’s will change up its long-time Dollar Menu with $2 options and $5 shareable meals as the latest move in an industry where meals for $1 are giving way to rising costs and a growing willingness to pay more for healthier fare. Other chains including Wendy’s, Burger King and Arby’s have made similar moves away from the $1 price point. –Los Angeles Times

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The State and Lake Chicago Tavern, 201 N. State located in the Wit Hotel has new menus focused on using the best seasonal ingredients the Midwest offers. Some of the State and Lake favorite dishes have been modified to utilize the fall seasons freshest ingredients. For example, sweet potato will now be a featured ingredient in the popular poutine dish instead of the Kennebec potato, and garnishes will naturally be changed from snap beans to fried pickles and cherry wood bacon gravy has now become smoked hock gravy. Chef Percoco has also developed some brand new dishes utilizing fall flavors including: Berkshire Pork Schnitzel, shaved brussels sprout apple salad, with horseradish cream.  Chef Percoco plans to offer wild game including quail, wild boar and elk. He is excited about creating unique sausage combinations such as a wild boar escarole and barley sausage (It’s not often you see grains and vegetables added into casings.) Above: Chicken and waffles, and chicken thighs.

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Local News Bai Brands, which plans to sell its products in all 50 states within a year, took a step closer to that goal with a new distribution deal in Chicago. Dr Pepper Snapple Group will distribute Bai products to area Jewel-Osco supermarkets. The company also secured distribution in Target, Stop & Shop, Hannaford Supermarkets, Raley’s and Costco stores across the U.S. – U.S. BevNet. com Vanille Patisserie, an authentic French pastry shop, will open a third Chicago location this fall. In addition to the original storefront on Clybourn Avenue and a second location at Chicago French Market, the third and largest Vanille Patisserie will reside at 2108 North Clark Street in the heart of Chicago’s Lincoln Park neighborhood. Vanille Patisserie creates luxurious pastries by blending classic European traditions with modern flavor profiles. French for vanilla, Vanille offers artisanal desserts and pastries, including luscious tarts, handmade chocolates and candies, fresh baked croissants and the city’s largest assortment of classic French macarons. Chicago will offer more than 165,000 hospitality careers

Hardee’s plans to open at least 35 restaurants in the Chicago market throughout the next seven years. As part of that expansion, Franchisee Frontier Star LLC began opening new units this summer in Bolingbrook and Midlothian, and will open its new Elk Grove Village restaurant Friday. Each of the first 500 Elk Grove Village customers will receive a coupon book featuring one free Hardee’s menu item a week for 52 weeks.

by 2020, with Kendall College students well poised for top positions. According to Knight, 96 percent of December 2012 hospitality program graduates reported finding a job in their field within six months of graduating, in positions ranging from Catering Manager to Event Coordinator to Guest Services Agent. – Construction is finally complete on Lake Cook Road in Deerfield; much to the relief of Ted from Teddyfabz on 663 Lake Cook Rd. The area’s restaurants all welcome their customers back. Sophie’s will be introduced in Saks Fifth Avenue Chicago in January when it opens on the 7th floor alongside the new men’s department. It will provide an exciting new dining option on the Magnificent Mile with sweeping views of Michigan Avenue.

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Food Industry News® December 2013

Page 9

Vienna Spotlights New Soups for 2013 Vienna Beef, 2501 N. Damen Ave. Chicago, gave us a sneak preview of their Winter 2013 soups. Their savory selections are made to warm frozen customers and add to your bottom line. Chicken Chili with Mango, Stuffed Pepper with Beef, French Onion, Ca4758 S. Cicero ribbean-Style Pumpkin Bisque, Cuban Style Black Bean and Pork, Chicago, IL 60638 773-585-3755 and Chicken Gumbo comprise the 2013 deliciously satisfying line-up. It’s a safe bet that you’ll hook customers with a sample of these satisfying, mouth-watering wonders: The ultimate bistro soup, French Onion 63880 is a classic with its caramelized onions and flavorful beef broth! Place croutons or a piece of French bread and Gruyère cheese on top, then broil! A savory tradition that customers will love. Caribbean-Style Pumpkin Bisque 63867 is a symphony for your tastebuds! The perfect marriage of cream, pumpkin, celery, onions and Caribbean spices, this luscious soup is ideally topped with a dollop of creme fraiche and toasted pumpkin seeds. Adding bacon bits on top of Vienna’s white (Chicken Chili Sumi Robata Bar (Chicken Chili with Mango 6359) with Mango adds yet another layer of flavor to an already decadent chili! Add shredded cheese, sour cream, chopped cilantro for that extra garnish of flavor and it makes for warm luxury on a cold night. Chicken Gumbo 63591 features the holy triumvirate of Southern Louisiana cooking for a Gumbo is loaded with peppers, okra, onions, quality chicken and Vienna’s Polish sausage. Add shrimp and rice for a taste of New Orleans. Garnish the hearty Cuban-Style Black Bean & Pork 63866 soup with chopped scallions, cilantro and sliced plantains. Serve with a flame-toasted tortilla for a sabrosa fiesta

Handling Online Reviews

Today’s restaurant reviews can come hard and fast. While customers are still dining in your restaurant they can be tweeting about their experience, leaving a tip on Foursuare or posting an Instagram of their dinner. Here are some tips for dealing with instantaneous feedback. • Listen in. Applications like HootSuite, TweetDeck and Tweetcaster can help you monitor tweets in real time. • Verify and remedy the situation. Instant feedback provides an opportunity to address complaints while guests are still onsite—if you act quickly. At Founding Farmers, the hospitality coordinator is alerted about any real-time issues posted on social media. She notifies the manager on duty, who verifies the situation and can often connect directly with the guest at the table to solve the problem. Best-case scenario: The problem is fixed, and the customer tweets about how the restaurant made good, in real-time. • Don’t retreat from the situation; retweet instead. When a customer tweets a complaint, the fast-casual Wow Bao quickly remedies the situation. For example, if a guest doesn’t love a menu item, management might tweet her to “try something different on us.” Wow Bao retweets the customer complaint along with a message about how it handled the situation, publicizing the chain’s commitment to customer service. • Document. Record the feedback and interactions in your digital logbook. You’ll be able to track trends to help guide your operations. Documentation will also help you keep an eye out for customers who are active in social media. – The New Word of Mouth, National Restaurant Association

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Protein Overhaul for 2014 According to Nation’s Restaurant News, chefs will branch out in 2014 and skip traditional fare such as chicken in favor of unusual proteins such as pork belly, catfish or octopus, predicted Andrew Freeman, chief executive of San Francisco-based hospitality consulting firm Andrew Freeman & Co. Side dishes, desserts and cocktails are also getting overhauled and consumers should expect to see more out-of-thebox offerings like hybrid dishes, high-end comfort food and gourmet ice cream sandwiches in place of today’s popular doughnuts. – Adapted from

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ConAgra Increases Sustainable Packaging In a 2013 Citizenship Report, ConAgra Foods outlines some of the efforts it has made toward improving the sustainability of its product packaging. The company introduced a new plastic flour bag earlier this year, and in 2012 it eliminated liners containing BPA from dessert topping and cooking spray containers. – Adapted from

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NAME: Michael Lynch RESTAURANT: AJ Hudsons Public House PHONE: 773.348.2767 ADDRESS: 3801 North Ashland Ave., Chicago, IL 60613 BIRTHPLACE: Chicago, IL CURRENT POSITION: Executive Chef FIRST FOODSERVICE JOB: Ovens of Micheline in Palos Park FAVORITE FOOD: We live in Chicago, home of the best pizza in the world. MEMORABLE CUSTOMERS: I have cooked for Winona Ryder, and Ludacris. WORST PART OF JOB: Its a labor of love, which is necessary in this industry otherwise the hours would kill you. MOST HUMOROUS KITCHEN MISHAP: I was just promoted to Sous Chef and the kitchen I was working in had a tradition for promoted employees. All the cooks get together and grab you and throw you into a giant ice bath used to cool soups and sauces. Not only was it upsetting but it was also a lot of fun. I call it my second baptism. FAVORITE FOOD TO PREPARE: I love the intricate work that goes into sauce making. PART OF JOB THAT GIVES MOST PLEASURE: Passing on things I have learned to other cooks who are eager to learn. IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I always enjoyed working for my fathers construction company. There’s a certain satisfaction that comes from building something with your hands and working outdoors. BEST ADVICE RECEIVED: No news is good news. FAVORITE VACATION SPOT: My parents live in Ireland so I love to get out there to see them as much as possible. WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: The articles on new trends going on in Chicago.

11/12/13 3:45 PM

Illinois Restaurant Association: Year In Review 2013 was a banner year for the Illinois Restaurant Association. We were proud to advocate for our industry, tackling major legislative issues – such as fighting to maintain the entry level wage and tip credit, immigration reform, food handler safety, concealed Sam Toia IRA President & CEO carry and more – with our elected officials. We did this all year long, especially on Lobby Day in both Springfield and Washington, D.C. We also celebrated Illinois’ rich culinary diversity with events such as Taste of Chicago in July and most recently, Bon Appétit presents Chicago Gourmet. These events gave food lovers an opportunity to explore our state’s world-class chefs and restaurants. Meanwhile, we welcomed dozens of new members to the Association, where they were championed by our member benefits and endorsed programs, industry networking events, marketing support, educational opportunities, and more. Our work would not be complete without fostering the next generation of industry leaders. 2013 brought tremendous opportunity to benefit the future of our industry through the Association’s sold-out annual Golf-Classic, From the Chef’s Table: Restaurateurs for Education, and several other events held throughout the year. As we look to 2014, we are thrilled to usher in the Association’s Centennial year. We will be putting out a call for photos, videos, and other memorabilia from throughout the state to help us pay homage to this important milestone of 100 years in hospitality. Please visit our website, for more information – and to learn how you can be a part of it all.


n Healthcare Notification Tool: This year, the National Restaurant Association developed a Notification Tool that makes it simple for our members to comply with the new health care law and offer additional benefits to your employees. n Immigration: The Illinois Secretary of State’s office is preparing to launch a massive effort that gives as many as 250,000 undocumented immigrants drivers licenses. The state is in the final stages of the process and will begin to roll out the new licenses this month. n Concealed Carry: Restaurants and companies that prohibit concealed carry on their property must conspicuously post approved signage at the entrance. n Minimum Wage & Tip Credit: The IRA educates elected officials and stakeholders on the importance of maintain the minimum wages and tip credit for the vitality of our industry.

NOW MORE THAN EVER THE ILLINOIS RESTAURANT ASSOCIATION NEEDS YOUR SUPPORT Did you know that most Restaurants and Foodservice Operators who join the Illinois Restaurant if you qualify to receive this window decal for Association receive two member- Learn less than $1 per day -- money that can pay for itself many times over by taking advantage of our incredible ships for the price of one? Operator cost saving programs and free assistance, advocacy Memberships (beginning at $299/ and advising in running your operation. year) include automatic membership in the National Restaurant Association, which means access to its everexpanding suite of resources, including the first of its kind Healthcare Notification Tool, Manage My Restaurant, Toll-Free Information Hotline and one (1) free badge to the NRA Show in May. Please call Eric Fine at (312) 380-4115 for more information. The Illinois Restaurant Association protects, promotes, educates and improves the restaurant industry in Illinois. We are committed to promoting and strengthening our industry by providing support and exclusive benefits to our members through marketing opportunities, networking events, industry education, representation and cost savings that benefit the bottom line. Our industry produces $21.7 billion in annual sales and is the largest private sector employer in the State with 517,900 jobs. To join the Illinois Restaurant Association, call (800) 572-1086. Visit


In 2013, the Illinois Restaurant Association Educational Foundation’s (IRAEF) awarded $146,000 in scholarships to students in pursuit of post-secondary education in the Culinary and Hospitality Management fields. The mission of the IRAEF is to build the state’s hospitality workforce through career exploration, scholarships, and programs such as ProStart®, which reaches over 3,000 students in Illinois. Featuring more chefs, food, new programming and an elevated Grand Cru, Chicago Gourmet, presented by Bon Appétit magazine in conjunction with Southern Wine & Spirits of Illinois, welcomed 12,456 attendees, the largest showing since the event’s 2008 inception. Save the date for September 26-28, 2014! The 94th annual National Restaurant Association Restaurant, Hotel-Motel Show, the largest single gathering of restaurant, foodservice, and North American lodging professionals – attracted more than 62,500 registrants from all 50 states and over 100 countries. Save the date for May 17-20, 2014. Visit to take advantage of early registration offers of up to 60% now.

Sanitation Certification, & Alcohol Awareness Training From the Illinois Restaurant Association ServSafe Sanitation Certification DECEMBER

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To Advertise Call 847-699-3300

Food Industry News® December 2013

How YOUR Poor Planning Will Destroy Your Business Ah, the “blame game.” It permeates every bit of sloppy businesses, and there’s always another sucker waiting to take the place of the last loser. Running an operation requires skill, intelligence, street-savvy, and ethical competition. Think you’ve got what it takes? Use the checklist below to see if you’ve ever copped an attitude instead of thinking for success:

Chef Profile NAME: George Tourloukis RESTAURANT: Five O’Clock Steakhouse (Formerly Coerper’s Five O’Clock Club) PHONE: 414.342.3553 ADDRESS: 2416 W. State St., Milwaukee, WI 53233 BIRTHPLACE: Nafplion, Greece CURRENT POSITION: Executive Chef FIRST FOODSERVICE JOB: Dishwashing at my father’s restaurant in Manhattan FAVORITE FOOD: Anything Italian and of course my Ribeyes at Five O’Clock Steakhouse AWARDS/HONORS: Featured on the Travel Channel’s Steak Paradise 3, and interviewed in several Milwaukee publications.

n Menus too large, too many items, poor presentation, hard to produce, too many loss leaders. n Overstaffed, understaffed. n Poor employee attitude. n Waste, out of control and theft by employees. n Lack of inventory control n Poor records. n Poor training programs.

MEMORABLE CUSTOMERS: Five O’Clock has welcomed many big names including Madonna, Don Rickles, Kings of Leon, & James Caan.

n Cash disappearing. Inventory switching.

WORST PART OF JOB: Negotiating with vendors.

n Overpay for your product

MOST HUMOROUS KITCHEN MISHAP: I asked an assistant to clean the lettuce and he sent it through the dish machine! FAVORITE FOOD TO PREPARE: My famous homemade Tiramisu! PART OF JOB THAT GIVES MOST PLEASURE: Getting compliments from our customers. IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I’d be in the medical field, I enjoy helping people and making them feel good. BEST ADVICE RECEIVED: Always keep your head up and pursue your dreams. FAVORITE VACATION SPOT: Saratoga Springs, N.Y. in August. WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Keeping up with current trends in the restaurant business.

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n Hours you’re open are not profitable enough. n Deep discounting, overuse of coupons, not enough advertising.

n Bad credit history. n Don’t know your products, services or clients. n Lack of commitment. n Working without advertising, web presence, online information. n No pinch-hitters. n Bringing the “BLAHS” into work instead of the “AHs”.

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To Advertise Call 847-699-3300

Food Industry News® December 2013

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Distributing the finest spirits and wine from our home in Chicago to our friends in Illinois since 1999 Contact Ilana or Diana @ 312-929-8840,

Waitstaff Tip: Repeat First and Last

People remember the first and last things that you say to them. In “Service That Sells!” authors Phil Roberts and Jim Sullivan recommend that waitstaff repeat key information twice to grab customer attention.


Robert De Niro to Open Restaurants in Shanghai The latest Hollywood figure to keep an eye on China’s booming economy is Robert De Niro. He is heading up Project 179, which is a major hospitality, dining and cultural destination in China. The 850,000-square-foot complex has been designed to reflect classic 1920’s Shanghai. No specific operators have been named, but Robert De Niro famously opened Tribeca Grill and Nobu, as well as Andrew Carmellini’s Locanda Verde. – Source:

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Gosh Enterprises signed a development agreement to open 25 Charley’s Grilled Subs and Charleys Philly Steaks locations in Russia with the partnership of Aurelian Brand Development (ABD) and Oriando Limited. The agreement will pioneer the launch of the Charleys Philly Steaks brand into the Russian market.

He that would have fruit must climb the tree. — Thomas Fuller

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Food Industry News® December 2013

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ADAGIO TEAS 4999 Old Orchard Shopping Ctr. SKOKIE, IL 847675-7210. This is a beautiful retail tea store in the mall. They have everything: loose tea, tea bags, gourmet tea, lots of accessories, great canisters to store your tea in and tea sets. It’s amazing how many varieties of tea they offer. I picked up some herbal & green tea. BROWNS’ CHICKEN 3721 147th St. MIDLOTHIAN, IL 708-388-3431. I always start with an order of the mushrooms and breaded gizzards. Then I get a couple pieces of chicken along with a piece of corn. Now, they’ve added something new to the menu; boneless spicy wing zings, so of course I tried those too. Everything was good. CHICAGO BAGEL AUTHORITY 953 W. Armitage CHICAGO, IL 773248-9606. Breakfast is served all day. The menu is clever, I love the way they describe the sandwiches. Try the Hangover Helper scrambled egg, ham & smoked cheddar cheese on an egg bagel. Sandwiches come steamed and the choices are endless. My favorite is the Smitty’s Nook- turkey, bacon, lettuce, tomato, mayo and Gouda on a bialy. FLACO’S TACOS 3630 N. Clark CHICAGO, IL 773-975-8226. First, you have to get one of the traditional margaritas. Sip and enjoy that with an order of guacamole and chips. Then, I had an order of the pulled pork tamales, which are very good. Add some rice and beans and you will be so satisfied. FRIACO’S MEXICAN RESTAURANT 4405 Fox Valley Center AURORA, IL 630-851-3930. Authentic Mexican Cuisine. Lunch specials are offered Mon.-Fri. You start off with chips & salsa. For lunch I got the flautas, deep fried tortillas, filled with chicken topped with guacamole & pico de gallo and it was served with rice & beans. MRS. FIELDS 2172 Fox Valley Center AURORA, IL 630-236-5555. There’s always time to take a cookie break. My two favorite cookies here are the semi-sweet chocolate chip and the oatmeal raisin with walnuts. You can pick up a tin of cookies or a party tray to go. This makes a perfect gift for anyone.

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PORTERS GRILLE 1290 Miner St. DES PLAINES, IL 847-824-8330. This was a neat place to have breakfast. Small diner, super clean and you can’t beat their prices. The husband is the cook and the wife is the waitress. They’ve had the restaurant for 10 years. I got one egg and an order of corned beef hash and toast.

An average family will pay only about 20 cents a day in taxes to help fellow Americans to eat through SNAP (food stamps), WIC (low-income mothers and their children) and school lunch subsidies. –Upworthy

ROMANIAN KOSHER SAUSGE CO 7200 N. Clark CHICAGO, IL 773-761-4141. This place comes highly recommended from my neighbors and my friends who keep Kosher. This is the place to get all your Kosher meats especially the garlic hot dogs, sausage and salami. Plus, you have to get some chopped liver. They sell retail & wholesale and they ship their products. If you can’t get to the store, check them out online. It’s the best! SUSHI HOUSE 175 W. Jackson NAPERVILLE, IL 630-717-8888. The best way to get a taste of everything is by ordering a lot of appetizers. The beef & green onion, crab Rangoon and pork dumplings are something to try. Lunch meals include: the shrimp tempura with vegetables and the sushi maki combo; tuna roll, cucumber roll, California roll, both come with miso soup.

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Food Industry News® December 2013

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Pizza Pete - An Orland Park Staple for 40 Years

Pizza Pete got its name in 1967 and has the distinction of being Orland Park, Illinois’ first pizza restaurant. The carry-out restaurant was originally located on Union Avenue’s Antique Row in Old Orland. It moved to its present location in 1972. While other restaurants on LaGrange Road in Orland Park have come and gone, Pizza Pete has survived 40 years. For more information, go to

Comfort Food for the Season This holiday season, chefs can try their hand at savory pies filled with beef, sausage or even fish instead of the traditional sweet versions of fruit and cream. Start with a made-from-scratch crust and fill with comfort food fare such as tomato sauce, meatballs and cheese or, for a more seasonal option, use sausage, apples and sage. – Adapted from Chicago Tribune


A Century of Restaurants: Stories and Recipes from 100 of America’s Most Historic and Successful Restaurants $40.00; ISBN: 978-1-4494-0781-0 Rick Browne, recently introduced his new cookbook, A Century of Restaurants: Stories and Recipes from 100 of America’s Most Historic and Successful Restaurants. Rick is the host of the Barbecue America TV series, a photojournalist, food writer and restaurant critic amongst his many titles. In his travels, Rick has profiled 100 of the most successful centenarian restaurants, taverns and public houses across the U.S. and collaborated his findings into this beautiful book. The country’s most historic food scene of the past and present is represented here with facts, photography and 100 historical profiles and coveted recipes from the country’s longest standing restaurants. Take a step back in time as you read about the historical food and recipes that shaped our country and sustained these restaurants for an entire century. Recommended reading. - TM

Health Concerns Affect Frequency of Dining Out in 2014 Right now, the restaurant industry is stable as it heads into the final month of 2013. But traffic and spending concerns loom large over 2014, according to an AlixPartners study. The desire to eat healthier ranks as top reason behind consumers’ plans to dine out less in the coming year, surpassing concern over finances which had topped the list since 2009. Note to restaurateurs—Offering healthier options will be key to profits next year. – Source:

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Food Industry News® December 2013

Page 18


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Direct Off The Boats to Your Kitchen in Time For The Holiday Rush Organic Plant-based Syrup Designed to Naturally Sweeten Foods, Reduce Calories

In response to the growing natural and clean label trends, Steviva Ingredients has developed Nectevia, an organic blend of blue agave nectar and stevia extract. Naturally water-extracted at low temperatures and mildly filtered, the organic agave nectar is blended with high-intensity steviol glycosides that boosts its sweetness, resulting in a full, pure flavor profile that is four-times sweeter than sugar. Nectevia is a substiMany trends existing in the food industry will tute for sugar, honey or corn syrup and is designed stretch into the future and become more impor- to be used in a variety of applications, including: tant to consumers, as the world population expands l Baked goods and expectations evolve. Local, fresh food with prol Hot or cold beverages nounceable ingredients will continue to be a priorl Condiments ity, in addition to transparency, waste reduction and l Sauces and dressings convenience, writes Doug Austin, senior vice presil Cereals and bars, as a binding agent dent of growth and innovation at Marlin Network. –

Food Trends to Watch

Adapted from Progressive Grocer

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Steviva Ingredients, Inc., is a global-ingredient supplier with a focus on all-natural, high-intensity sweeteners and customer sweetening solutions for manufacturers. Steviva Ingredients sweeteners and bulk ingredients are all- natural, GMO-free, soy-free, corn-free and allergen-free.

Top Chef Contestant Expands Fast Casual Franchising Former Top Chef contestant Spike Mendelsohn has expanded his family’s Washington, D.C.based Good Stuff Eatery to three units since the first opened in 2008. The fast-casual burger concept will expand to Philadelphia and possibly Chicago, with plans to speed expansion through franchising, Mendelsohn said. – Adapted from QSR Magazine

Better Wages QuikTrip, the grocerystore chain Trader Joe’s, and Costco Wholesale are proving that the decision to offer low wages is a choice, not an economic necessity. Trader Joe’s “sells twice as much per square foot than other supermarkets.” Trader Joe’s, Costco and Quik Trip, on the other hand, have engendered loyalty and expanded their public good will with positive, worker-protective strategies that exhibit the importance they place on their most valued asset: the people working for and with them, whose skills and hard work are essential to a healthy bottomline. And that is, after all, the goal of any smart company. –Excerpted from

A good objective of leadership is to help those who are doing poorly to do well and to help those who are doing well to do even better. — Jim Rohn

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Food Industry News® December 2013


The 5 Basic Elements to Build Your Success

How do you measure the success of your business? Whether you’re a large corporation or a small, familyrun shop, these five basic metrics are essential to any operation: 1: Profit. Without the money to stay in business, other measures of success are irrelevant. Keep a steady eye on revenues and expenses, and let your people know what they can do to maintain your organization’s financial health. 2: Customers. You won’t last very long without satisfied customers. Solicit feedback and survey them often. Keep track of how many customers return to your organization for the products and services you offer. Find out what your competition is doing to attract and retain customers so they don’t steal yours. 3: Employees. Engaged employees provide stability. If you’re constantly hiring and training new people, you’ll have difficulty sustaining your success over the long term. Monitor turnover, and conduct exit interviews to find out why people leave. Survey your workforce to discover what people like and dislike about working for you, and do your best to respond to their suggestions. 4: Continual improvement. Examine your aptitude for innovation. How many of your products were developed in the past two years? What new ideas have you tested—whether they succeeded or not? How has your organization responded to changes in your market? 5: Integrity. Last, but not least: Your organization’s values provide an important guidepost for gauging your performance. Can employees and customers alike describe what your organization stands for? Without a firm understanding of your core values, and their benefits, you’ll have a hard time retaining customers, satisfying employees, moving forward with new products—and earning enough money to make the process worthwhile. —Adapted from “Five Basic Measures of Success for Your Company,” by Tom Dossenbach, on the Wood & Wood Products Web site

Darden’s Specialty Brands

Darden Restaurants bought the 10-unit upscale seafood chain Eddie V’s two years ago for $59 million, adding the concept to the specialty group that by 2015 is forecast to account for 40% of the company’s sales growth. The specialty group also includes Capital Grille, Yard House, Bahama Breeze and Seasons 52, all eateries that boast more sophisticated menus, upscale decor and higher prices than sibling chains Red Lobster, Olive Garden and LongHorn Steakhouse. – Adapted from the Orlando Sentinel

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Spice Facts l The average American consumes about 4,500 mg of salt per day, which is equivalent to about 2 teaspoons. The body only requires about 200 mg. l The term mustard comes from the Latin words mustum ardens, which translates to “burning wine.” It refers to the taste created by the heat of the crushed mustard seeds mixed with the juice of unfermented wine grapes. l To prolong basil storage, freeze chopped basil and olive oil in plastic ice cubes or very small freezer containers. Use them as needed. l In ancient times, corpses were sprinkled with parsley to help remove the stench. In current times, parsley can be used to freshen breath. – Adapted from Fact-O-Pedia

Higher Income Households Bring Positive Restaurant Patronage

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Food Industry News® December 2013

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To help take the stress out of the holiday, the non-profit Partnership for Food Safety Education is re-booting its Holiday Food Safety Success Kit to give families the resources they need to have a safe, fun, easy, and tasty holiday celebration. Now is the perfect time for holiday food preparers to be reminded of the important basics of home food safety: CLEAN: Wash hands and surfaces often SEPARATE: Don’t cross-contaminate COOK: Cook to proper temperatures

Watch Their Step

Winter is when floors get sloppy. While salt keeps patrons from slipping, it ruins footwear. Keep your crossings clean, and constantly keep that floor clean. Don’t put it just on the shoulders of your workers; get yourself out in front to been seen as part of the team. Ask patrons if they spot anything that needs your attention. Watch the parking spots to be clean and clearly safe. If your doors are too close to tables, patrons will not welcome cold blasts while they try to relax. If you can’t find a way to keep out the weather, call in a designer; we have plenty of them on call through Food Industry News’ directory of services. Cold weather closes doors and ventilation needs to be in top shape. Is your equipment safe? Are your ducts clean and grease free? Don’t chance contamination; get them serviced. Again, our directory represents the best of local, proven professionals.

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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:

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

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HOW TO HIRE THE RIGHT BARTENDER Anyone who has owned a restaurant or bar knows that the bartenders can make and break the establishment by creating unforeseen losses in cost operations. It is important to hire the right person that is honest and responsible for his or her duties. Here are some ideas that may help the owner reduce his odds and get the right bartender for your establishment. This is only a guide and good judgment should be used. • Did the applicant arrive on time for the interview? • How was their appearance? Was it acceptable to your standards? • Did the individual fill out the applications properly without any mistakes, errors or omissions? • In asking questions, does the applicant communicate well using good English language? • Are they able to interact with you in a fluent manner? • Ask them if they have had any management responsibilities. • In the last 10 years, how many bartending jobs has the applicant had and the duration of employment? Ask to explain why this person works for brief periods of time? • Ask the applicant if any of his or her previous employers would give references? • Ask questions on what types of glasses would be used for certain drinks. • A good, well-rounded bartender can make a least two hundred drinks from memory. For example, how do you make a Bloody-Mary, Gibson, Gimlet, etc.? • Ask the applicant what different types of register system he or she had the opportunity to use in their career? Which one’s did they like best? • What were some of the responsibilities that he was assigned to execute as a bartender while manning the bar. • Roll play with him or her on some situations and see how they handle the situation. Once hired, this individual understands your • policies and procedures without question. • A background check is always a good idea. No matter how good they look to you, they can be deceiving. • Last, after they settle in for a while, have a licensed professional team come into your restaurant or bar and observe him or her to make sure that person is following all your criteria properly. Bernard S. Kamenear is President of B.S. Kamenear & Company LLC. He specializes in hospitality security consulting as well as helping to establish reduction costs in operations to improve services. He is listed in our buyer’s directories under the Petritis Group, Inc. for further information.

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Online Service Helps Restaurants and Bars With Easier, Faster Promotional Offers Distribution Evanston-based GroundLevel Technologies, a leading source for real-time promotional offers, has released a service tailored for restaurant and bar owners to create, manage and publish all their promotional offers in a consumer-friendly, ultra-concise format. Each day, restaurant and bar owners and managers juggle the time-consuming yet critical task of managing promotional offers. Such offers include coupons, daily deals, discounted specials, new items, featured items, loyalty offers, specials events and delivery/pick-up offers. Coordinating distribution to their website, blog and social media resources makes the task even more challenging. The GroundLevel service is an online and mobile service that allows local merchants to quickly and easily link their media accounts to a single source. The benefit is that the local operator is assured the promotional offer reaches all visitors, followers and friends simultaneously and in real-time. The simple template allows each offer to be customized with an image, expiration, day/time restrictions and a link. With GroundLevel, business owners and managers create and publish offers directly from their mobile phone in real-time and can schedule a publish date/time in the future. To learn more:

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Dried paint on a previously opened can is an added burden to open, much less keep from contaminating the whole can. Putting a rubber band around an open paint can lets you wipe your brush while keeping paint off the sides of the can.

Stoelting Foodservice Equipment presents their VF231 Auto-Serve Twin Twist, Gravity Frozen Yogurt and Soft Serve Freezer. It’s a smart dispense, self-serve operation available from Kool Technologies. After inserting a coupon or cash, user places a cup inside the door, selects the desired flavor and the machine automatically dispenses the correct portion into the cup; remove and enjoy! • Brilliant 7” TFT touchscreen display with ability to play videos • Industry-standard coupon/cash operation • Highly tamper-resistant • Lockable main door and cash/coupon cabinet to prevent unauthorized access • Changeable touchscreen labels to advertise the flavor of the day • Vibrant color LED light show display • Robust testing and troubleshooting mode • Lockable hopper covers and door Distributed locally by Kool Technologies

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Food Industry News® December 2013

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US Foods First Customer App Make Business Operations Even Easier

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Red Robin Gourmet Burgers says it will sell Red Robin Seasoned Steak Fries in grocers’ frozen-food section, the latest sign that restaurants are using supermarkets to boost brand awareness. The news comes on the heels of an announcement that McDonald’s will partner with Kraft Foods Group to test retail sales of bagged and Keurig-compatible McCafe coffee. –

US Foods introduced its new mobile application that puts interactive ordering tools at the fingertips of its customers. Understanding that foodservice professionals don’t often keep traditional business hours and regularly juggle many job demands, the new app allows US Foods customers to create orders, track deliveries and manage invoices, all from their smartphone or tablet at any time of the day. “While other apps exist in the industry, the utility and seamless integration of the US Foods mobile app goes above and beyond anything currently available,” said Stuart Schuette, chief operating officer at US Foods. “This app makes it easier than ever before to be a US Foods customer and is another way we are staying true to our commitment to innovation.” The new US Foods mobile app was developed based on customer insights and provides restaurateurs and foodservice professionals with convenient account access anytime, anywhere. Available for download through iTunes and Google Play, customers can seamlessly review their account and manage their food orders 24/7 through both the app and the company’s online ordering site, Additionally, if a customer begins an order on the website, it can be viewed and completed through the mobile app. “My first time using US Foods Mobile saved me 45 minutes,” said Kirk Iverson, executive chef at Adventist Heath Portland. “One of the best software tools I have used for order entry.” Designed with ease of use and speed in mind, US Foods Mobile features many convenient features such as real-time order synching, voice inputs, barcode scanning and nutritional filters. With US Foods Mobile, customers can quickly and easily: • Create and edit orders • Track the status of their deliveries • View and search our entire product catalog, including images and nutritional information • Access and share invoices With approximately $22 billion in annual revenue, US Foods is the 10th largest privately held company in America. As one of America’s great food companies and leading distributors, US Foods is Keeping Kitchens Cooking and making life easier for more than 200,000 customers, including independent and multi-unit restaurants, healthcare and hospitality entities, government and educational institutions. The company offers more than 350,000 products, including high-quality, exclusive brands such as Chef’s Line, a time-saving, chef-inspired line of scratch-quality products, and Rykoff Sexton, a premium line of specialty ingredients sourced from around the world. The company employs approximately 25,000 people in more than 60 locations nationwide.

Chicagoland Hottest Seafood Restaurant Neighborhoods Chicago North

Dirk’s Fish & Gourmet Shop - 2070 N Clybourn Ave, Chicago, IL New England Seafood Company Fish Market - 3341 N Lincoln Ave, Chicago, IL Raw Bar & Grill - 3720 N Clark St, Chicago, IL ‎ Silver Seafood Restaurant - 4829 N Broadway St, Chicago, IL The Fish Keg - 2233 W Howard St, Chicago, IL ‎

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Food Industry News® December 2013

Give Workers a Helping Hand Against Injury Hands can get hurt in any workplace. The Bureau of Labor Statistics reports that around 250,000 serious injuries to hands, fingers, and wrists occur in private industry every year, and approximately 111,000 employees lose workdays as a result. Here’s how to give employees a hand in staying safe: l Provide protection. Whenever employees work with tools, be sure they’re equipped with sturdy gloves and other protective wear—and that they use them properly. l Remove personal hazards. Employees shouldn’t wear watches, rings, or other jewelry or clothing that might get caught in their equipment. l Inspect the tools. Knives and other cutting implements should be in good repair and easy to use. Sharpen as necessary to prevent a dull blade from slipping. Train employees in safe use, and replace any instruments that get damaged immediately. l Clean up. Broken glass or shards of metal should be swept up and disposed of right away. Don’t let employees pick up shattered glass, even wearing gloves—use a broom and dustpan. l Learn first aid. Act quickly to prevent blood loss and infection. If the wound is serious, seek medical attention for the employee without delay.

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McCloud Welcomes Burke

McCloud Services, a leading commercial pest management company providing services to 11 states, announced the addition of Richard Burke as chief financial officer. Burke joins the company with over 24 years of experience in accounting, tax, billing and financial management. In his new role, Burke will oversee all financial aspects of the company, including accounting, risk management and insurance, pension plan administration, fleet management, purchasing and contract administration, information systems, treasury and banking. Prior to joining McCloud Services, Burke served as the CFO of Nordic Energy Services, LLC, an energy services company headquarted in Oakbrook Terrace, Ill. Burke also served as vice president of finance for Chicago-based Monroe Capital, a middle market commercial lender with over $1 billion of assets under management. In this position, Burke was responsible for financial management and back-office operations. He was also involved in underwriting deals, structuring debt and equity financing and overseeing mergers and acquisitions. Additionally, he served as director of finance for Condell Medical Center in the northern Chicago suburbs. Prior to his 15 years as a financial executive, Burke held various middle management financial roles in a number of industries such as insurance, publishing, electronics and entertainment. Burke holds a bachelor’s degree in business from Western Michigan University in Kalamazoo, Mich., and a Masters of Business Administration degree in finance from Webster University in St. Louis, Mo. He is a certified public accountant (CPA), a chartered global managerial accountant (CGMA), as well as a member of the American Institute of Certified Public Accountants (AICPA), Illinois CPA Society and the Turnaround Management Association (TMA).

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Chicagoland Hottest Seafood Restaurant Neighborhoods Naperville/Aurora Area

Catch 35 - 35 S Washington St, Naperville, IL Hugo’s Frog Bar & Fish House - 55 S Main St, Naperville, IL ‎ Islamorada Fish Company - 709 N Janes Ave, Bolingbrook, IL Swordfish - 207 N Randall Rd, Batavia, IL Taka Sushi and Seafood - 2960 Artesian Rd, Naperville, IL

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Relationship Expert: Marriage Failures

To grow the Stem From Spoiling Your Kids soul, the heart Matchmaker, speaker and au- where respect can be lost to acamust give. thor Hellen Chen talks to singles demic or career goals.

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and married couples who have resisted the idea of marriage or have given up on love. This year, the marriage rate in America is continuing its downward slide, with an all-time low on the number of American women getting married. According to the Census Bureau, for every 2-3 US marriages, there is a divorce. When parents spoil their young children by giving in to their every needs, kids grow up physically but not emotionally. They arrive at adulthood unprepared for compromise or the ability to see beyond their selfindulgence: they arrive flawed. Chen points to high school,

Like etiquette lessons that were once the sign of good breeding, unless one is taught to understand relationships early on, we end up with a generation of narcissistic, adult children. Chen compares learning of marriage principles to mastering sports or any skills. “We do not expect to know how to drive a car well without having taken some driving lessons and have practiced driving. It does not matter how great of a car or how easy the road is. Why would someone expect to have a perfect lasting relationship without knowing how to be a good wife or husband?” said Chen.

Among the volunteers at the 11th Annual Javelina Jundred 100 Mile & 100 Kilometer Endurance Runs in Arizona’s McDowell Mountain Regional Park, Food Industry News’ Mark Braun (right) and wife pitched in to cook, cut, pack, replenish and rehydrate runners who challenged desert heat and nighttime cold to push themselves to be their very best. Above: the mobile pizza oven was kept busy with vegan and other offerings as runners dashed through for momentary fuel. Generators, LED lighting and anything from headlamps to mini flashlights powered the finish line, as cooking came off of propain-powered stoves, and grills. About 500 runners, many in costume, gave it their best shot.

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Food Industry News® December 2013

Sustainability is The New Standard

In the U.S. alone, hotels represent more than five billion square feet of space, nearly five million guest rooms and close to $4 billion in annual energy use, according to the U.S. Green Building Council. That’s a big impact the industry can make and has made on the environment, in an effort to make sustainability the “new standard” and better appeal to environmentally conscious business and leisure travelers. In fact, 2013 marks the “tipping point” for sustainable hospitality, with eco-friendly practices becoming the norm, rather than the exception, so expect 2014 to see standard “green” practices, products, programs and packages.

Growing Chocolate Sales

Because the U.S. ranks a low 12th in the world in terms of per capita chocolate consumption, Mars Chocolate North America has planned a full-year calendar of “sharing” occasions to boost sales. In Ireland, Switzerland and the U.K., people are more likely to bring chocolates than beer or wine to social events, the company said. “In the U.S., chocolate is in only 10% of sharing occasions. Under indexing, other countries like the U.K. are at 46%,” it added. Mars will first focus sharing candy through sporting events at the start of next year, and will move onto movie-watching in the summer. – Adapted from Confection-

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Be known for the

season's best

Chicagoland Hottest Seafood Restaurant Neighborhoods Oak Brook Area

Chinn’s 34th Street Fishery - 3011 Ogden Ave, Lisle, IL Holy Mackerel! - 70 Yorktown Shopping Center, Lombard, IL Islamorada Fish Company - 709 N Janes Ave, Bolingbrook, IL

Johnson’s Door County Fish - 908 E Roosevelt Rd, Lombard, IL Pappadeaux Seafood Kitchen - 921 Pasquinelli Dr, Westmont, IL Reel Club - 272 Oakbrook Center, Oak Brook, IL ‎ Supreme Lobster & Seafood Inc - 220 E North Ave, Villa Park, IL ‎ Wildfire - 232 Oakbrook Center, Oak Brook, IL ‎ ‎ ‎


STF DN WSR

Word of Mouth Those three little words have always been critical for restaurants, with customers spreading the news about their dining experiences to family and friends. The dramatic increase in smartphones puts reviews literally in the hands of millions of Americans and international travelers as they’re deciding where to dine out. More than one-third (34 percent) of diners report that information on a peer review site is likely to factor into their decision when choosing a restaurant, according to the National Restaurant Association’s 2012 National Household Survey. Online reviews hold even more weight with frequent diners and Millennials, today’s young adults. Over half (53 percent) of 18- to 34-year-olds report that online reviews factor into their dining decisions, as do 47 percent of frequent fullservice customers.

NS SM FMIC﹕ Barbara Zuro Mid-West Regional Manager (847) 917-7768

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BIG Flavor Small Prices since 1983

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AROUND CHICAGO With Valerie Miller

C & G RESTAURANT A couple months ago, I received a four page handwritten letter from one of our readers. The letter told a story about an individual, Alfonso Rodriguez known as “Tony” who started out as dishwasher in 1978 at C & G Restaurant in South Chicago. He continued working hard, demonstrating his passion and commitment to the restaurant; working his way up from the bottom to becoming the chef. In 1989, his dream came true when he was given the opportunity to purchase the C & G Restaurant. Throughout the years, even with the changes going on with the economy, Tony’s customers have been there to support him. The restaurant feels like the anchor for the neighborhood. Some of his staff have been working there for forty years. Tony views his business as serving friends, not customers. This was obvious when I saw customer after customer being greeted on a first name basis. Tony’s wife Rosie also shares his passion and love for the restaurant. On any given day, you might find her at the register, in the kitchen or taking care of customers. C & G is a neighborhood diner/coffee shop where you can get a good meal at a great price. The most popular dish on the menu is the meatloaf with mashed potatoes. This is the same recipe that they have been using since 1945. Open 7 days a week serving breakfast, lunch and dinner, the retro-styled restaurant is comfortable, welcoming and seats approximately 50 people. C & G Restaurant is located at 3003 E. 92nd. in Chicago, Illinois. Interesting tidbit: During prohibition, the basement of the restaurant was a speakeasy called “Bucket of Blood.”

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The Minipack MVS X Series is ideal for kitchens, retail counters, manufacturing operations, and laboratories. It is engineered for precise, hygienic and user-friendly vacuum packaging. A wide range of chamber sizes, seal bar types and lengths, vacuum pump capacities, and optional equipment make it easy to find the most efficient system for your needs. They are designed with unique hygienic features, such as pop-out seal bars, excess bag cut-off, seamless chamber, and stainless steel housing. Available from LPS (see their ad on page 8).

Rethink How You Run Your Restaurant Many restaurant owners are living the dream. They own their own business, control their own future and make their own rules. That said, eighty to a hundred waking hours of the week are dedicated to the restaurant, with another handful of hours spent dreaming about the restaurant. It’s hard work and it takes immense dedication and sacrifice. That means very little wiggle room for vacations or basic quality time with family. But you don’t have to sacrifice the people most important to you for your work. Here are four ways to reduce the time commitment to your restaurant without sacrificing the overall operation of the business so you can be more productive and spend more time with family: 1. Automate what you can. Define what is being done now that can be automated. Determine what manual tasks you manage regularly that can be converted into electronic or computer-based operations. 2. Hire a general manager. If you want to immediately open up your schedule, this is the way to go. Consider less experienced GM professionals coming out of school as a more cost-effective option. 3. Delegate. Don’t sell your staff short. You’ll be surprised at the great results your staff can produce. 4. Use organizing tools. Google Drive and Google Calendar to share documents and schedules, Hootsuite to consolidate your social media postings and Shiftgig, which connects restaurant job-seekers to restaurants in need of additional staff. – Excerpted from Entrepreneur.

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Food Industry News® December 2013

Food is your reputation. Your livelihood. Your passion.

Page 27

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Celebrity chef and nutritionist Mareya Ibrahim has complied her annual list of trending food concepts for 2014. Among the changes are swap-outs for old favorites and healthier alternatives that appeal to active, and educated consumers. The report appears on page 31, but some of the concepts are: • For the mac n cheese (1): Clean Mac N Cheese with nutrient dense butternut squash, gluten-free pasta and a fraction of the fat. • For the cake (2):  You can have your cake and eat it too, especially when it features beets instead of butter and dark chocolate made with 70% cacao. • For the chicken (3): ‘Fried’ chicken gets a nutritious boost with a coating of flax meal and herbs and a baking in the oven. • For the lettuce wraps (4):  Greens replace tortillas as the ‘wrapper’ with cauliflower in the filling for more veggies on the plate. • For the Brussels sprouts: (5)  The new queen green:  Brussels sprouts are mighty for 2014 • For the Supercharged yogurt parfait (6):  Superfoods like Greek yogurt, kale, blueberries, maca chocolate and flaxmeal supercharge a yogurt parfait

Rack House Adds Mobile App Rack House Kitchen and Tavern, 222 E Algonquin Rd., Arlington Heights, IL is one of the businesses using their own app to pull in orders. Their new online and mobile ordering platform powered by ChowNow. Customers can place carry out orders from the restaurants website or Facebook. They can also download the custom Rack House iPhone application and order carry out on the go. The system allows carry out orders to be placed in real time or for future pick up. Customers can download the app by searching for “Rack House” in the Apple store or wherever Android apps are available.

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Hospitality Trends Forecast

According to Kendall College School of Hospitality Management, which was ranked the No. 1 program in Chicago for preparing students for hospitality careers, the following trends outlook for the hospitality industry in 2014 is a good indicator for what’s in store. l Global going strong: According to the World Travel & Tourism Council, the Travel and Tourism industry is currently among the largest and fastestgrowing industries worldwide, forecasted to support 328 million jobs, or 10 percent of the workforce, by 2022. A top 10 industry in the U.S., Travel and Tourism provides one out of eight jobs, with that number increasing at an exponential rate, adding approximately 55,000 jobs per month in 2013. l Rankings Mean Business: Never has a usergenerated online rating meant as much as it does now. The 21st Century is the age of digital referrals, and the power of what’s posted on the web via usergenerated review sites – digital word of mouth – can drastically impact a business’ revenue. There are 3.3 billion brand mentions in 2.4 billion brand-related conversations within the U.S. every day, and the typical American mentions brand names 60 times per week in online and offline conversations. l Back at the Bar–Traditional Gets A Twist: What’s currently on tap? Classic is the new contemporary, with bars serving up a renaissance of classic and pre-prohibition cocktails, Vermouth a big hit. And one of the most classic beverages, tea, is giving cocktails a makeover. l Room Service Reinvented: With room service revenue drastically decreasing – and some hotels like The New York Hilton who are forgoing the amenity later this year – the majority of hotels are dedicated to reinventing the concept, contributing to an eight percent increase in the number of hotels offering room service from 2011-2012. What’s hot? Well known chef names, concept-driven restaurants and artfully crafted menu items to digital in-room dining menus and online ordering to brown-bag meal deliveries. Hotel Belmont in Dallas enlisted Chef Tim Byres, to head up Smoke, a barbecue restaurant with an emphasis on smoked and cured items. And, Omni Chicago Hotel in Chicago is offers a digital in-room dining menu. The term “at your service” will continue to evolve to support consumer needs for simple, fast and quality service – room service isn’t going away anytime soon. – Excerpted from Top 5 Trends in Hospitality for 2014; Kendall College: School of Hospitality Management

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In order to survive, 1 out of 2 fast food workers’ families are forced to use public assistance that taxpayers pay nearly $7 billion dollars annually to cover.

Chicagoland Hottest Seafood Restaurant Neighborhoods Schaumburg/Wheeling Area

Bob Chinn’s Crab House - 393 S Milwaukee Ave, Wheeling, IL Bonefish Grill - 180 S. Roselle Road, Schaumburg, IL Dover Straits - 890 E U.S. Highway 45, Mundelein, IL ‎Joe’s Crab Shack - 2000 E Golf Rd, Schaumburg, IL ‎ Pete Miller’s Seafood & Prime Steak - 412 N Milwaukee Ave, Wheeling, IL Shaw’s Crab House - 1900 E Higgins Rd, Schaumburg, IL

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Getting There: American Airlines Vacations. Flights out of Chicago O’Hare connecting in Miami. I found the best price and flights with American Airlines. Packages can include air, hotel and transfers. Log on to for prices and availability. Aruba is located in the southern Caribbean off the coast of Venezuela. The average temperature there is 82 degrees year round with not much rainfall. Aruba is located outside the hurricane belt with constant cooling trade winds. This makes it the perfect vacation destination at any time of the year. One side of the island is very rugged with rock formations and the other side is calm with white sand beaches and turquoise Caribbean waters. Aruba is home to more 90 nationalities. KOPthan 312_Layout 1 3/27/12 3:40 PM Page 1 Things to do: Banana boating, fishing, jet skiing, kayaking, parasailing, Your Link to Food Safety sailing, scuba diving, snorkeling, tubing and wind surfing From grain elevator to full-service restaurant, our pest management and food Nightlife – gambling, there are so many casinos to choose from safety programs ensure the health of your guests. Our systematic, data-driven De Palm Tours offer: approach delivers long-term protection for your brand, image and bottom line. Aruba Sightseeing Tour- Half-day tour on an air conditioned bus. Visit the famous California Lighthouse, the Casibari Rock Proud to serve Chicagoland’s largest food brands and their suppliers. formations, Natural Bridge and Butterfly Farm. Atlantis Submarine Expedition – Board a real submarine, and take an exciting adventure 130 feet CONTACT US TODAY | | | 1-800-332-7805 below the Caribbean Sea. Serving IL, IA, IN, MO, KS, KY and TN Natural Pool Jeep Adventure – Hop on a four wheel drive land rover and drive the backside of Aruba to the Natural Pool on this safari adventure. Accommodations: (it all depends on your preference) Condos, all inclusive REPAIRS IN: n 3 FULLY INSURED n Steam Tables beach hotels and luxury n Shelving n 3 RELIABLE resorts. The Renaissance n SS Tables n 3 SATISFACTION n Sinks Hotel is located in n Oven Doors GUARANTEED downtown Oranjestead n Counters KOP Industries n Fry Baskets with an ideal location for shopping and dining. n Back Splashes KOP Industries Art Kopacek Resort hotels include: Holiday Inn, Hyatt, n Kitchen Utensils On-Site Welding (630) 930-9516 n Custom Fabrication Marriott, Radisson, RIU and The Westin, which & Fabrication and More! are all located on the beach. Ritz Carlton opened Westin offers superb rooms with a view. a brand new property along the beach in November 2013. Staying at one of the hotels on the beach is the best! You can walk along the beach or street side and check out all the different hotels, restaurants and shops. In this area you will find Burger King, Dunkin Donuts, Hard Rock Café, Ruth’s Chris Steakhouse in the Marriott, Texas De Brazil, Tony Roma’s along with so many other local establishments. You don’t need a car to get around; you 32 Years of Serving the Food Industry just need a pair of comfortable walking shoes. If you want to go to town, the local bus runs along REPAIRS IN: n 3 FULLY INSURED n Steam Tables the strip. n 3 RELIABLE n Shelving

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Food Industry News® December 2013

No Matter Whose Beef You Serve, It Tastes Best On Gonnella French Bread!

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LPS Corp. has partnered with Italmodular to bring their innovative overhead rail and modular storage systems to the US. For over 50 years Italmodular has designed storage solutions for meat processing rooms, grocery stores and markets throughout Europe and created the opportunity for companies and their people to work smarter, not harder. LPS Corp. is pleased to be their American partner offering personal service to ensure the customer’s vision becomes a reality. Starting with even the most basic of drawings Italmodular is able to transform the customer’s thoughts into a professionally designed layout maximizing the space for efficiency and offering solutions to keep the budget intact. To see the overhead rail system and modular shelving offerings please visit the showroom at LPS Corp., 2308 N. 17th, Franklin Park, IL. See their ad in this issue on page 8.

Chicagoland Hottest Seafood Restaurant Neighborhoods North Suburbs

Bonefish Grill - 9310 Skokie Blvd, Skokie, IL Di Pescara - 2124 Northbrook Ct, Northbrook, IL Don’s Dock - 1220 E Northwest Hwy, Des Plaines, IL Nick’s Fishmarket - 10275 W Higgins Rd, Rosemont, IL Oceanique - 505 Main St, Evanston, IL Port Edward - 20 W. Algonquin Rd., Algonquin, IL ‎ Red Lobster - 4401 N Cumberland Ave, Norridge, IL Sea Ranch Fishmarket - 518 Dempster St, Evanston, IL

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McCloud Services Hires Morgan Kitlinski as Talent Acquisition/HR Generalist & Brian Zeff as Business Development Representative McCloud Services, a leading commercial pest management company providing services to 11 states, today announced the additions of Morgan Kitlinski as talent acquisition/human resources generalist and Brian Zeff as business development representative. An experienced HR professional, Kitlinski will be responsible for sourcing, recruiting and on-boarding new talent. She will also oversee a range of activities including development of programs involving wellness, employee engagement and safety initiatives. Kitlinski joins the company with over 10 years of experience in human resource management. Prior to joining McCloud Services, Kitlinski worked as a senior HR administrator/recruiter for Acres Group, Inc., located in Wauconda, Ill. In this position, she focused on corporate recruiting and on-boarding, safety, well-

ness, employee development and training. She graduated from Northern Illinois University in Dekalb, Ill., with a bachelor’s degree in human resource management. Zeff joins the company with over 17 years of outside sales and sales management experience. In his new role, he will be

Chicagoland Hottest Seafood Restaurant Neighborhoods Chicago Area

Bubba Gump Shrimp - 700 E. Grand Ave, Chicago, IL Cape Cod Room - 140 E. Walton, Chicago, IL Catch Thirty Five - 35 W Wacker Dr, Chicago, IL Devon Seafood Grill - 39 E Chicago Ave, Chicago, IL Fish Bar - 2956 N Sheffield Ave, Chicago, IL Glenn’s Diner - 1820 W Montrose Ave, Chicago, IL‎ GT Fish & Oyster - 531 N Wells St, Chicago, IL Hugo’s Frog Bar & Fish House - 1024 N Rush St, Chicago, IL Joe’s Stone Crab - 60 E. Chicago Ave, Chicago, IL King Crab Tavern & Seafood Grill - 1816 N Halsted St, Chicago, IL L20 - 2300 N. Lincoln Park West, Chicago, IL‎ McCormick & Schmick’s - 41 E Chestnut St, Chicago, IL Nick’s Fishmarket - 222 W. Merchandise Place, Chicago, IL Riva - 700 E. Grand Ave., Chicago, IL Santorini - 800 W. Adams St., Chicago, IL‎ Shaw’s Crab House - 21 E Hubbard St, Chicago, IL

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responsible for business development in the Chicago market. This includes consulting with potential customers, developing sales strategies and facilitating relationships between service teams. Prior to joining McCloud Services, Zeff worked as a business account representative for Advanced Disposal in Melrose Park, Ill. He graduated from Columbia College in Chicago, Ill., with a bachelor’s degree in English.

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Food Industry News® December 2013

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Top Food Trends for 2014


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What culinary adventures lie ahead in 2014? Here are the top projected trends for 2014 as reported by chef Mareya Ibrahim: ‘Permissible Indulgences’ Sales of snacks made from nutritionally dense and functional ingredients are on the rise, such as seaweed snacks, dried legumes, seeds like flax, chia and hemp, coconut oil and exotic flavored hummus in convenience packs. Lu Ann Williams, head of research at the Netherlandsbased Innova Market Insights shares, “Consumers are looking for ‘permissible indulgence’—that’s the big buzzword.” Healthier alternatives to empty calorie snacks like chips, cookies, snack bars, and energy drinks are taking market share from the popular snacks of years past. Additionally, retailers are creating new retail displays for ‘healthy snacks.’ Kings Food Markets, a Northeast grocery chain says it has created “healthy snacks” displays within its produce section. “Customers are looking for ‘healthy’ in health departments versus it being lost in the snack aisle,” says Paul Kneeland, vice president of the produce, floral, seafood and meat departments. “One of my favorite products this year that I see really taking off in 2014 is from Hope Hummus, with their travel packs of hummus in flavors like Thai Coconut Curry and Sweet Potato.  It’s a flavor explosion with nutrient dense ingredients” added Mareya.  “I’m also predicting in 2014 we’ll see a boom of functional drinks made with chia, hemp and flax going mainstream.” Allergen Free For All According to Food Allergy Research & Education, 15 million Americans live with food allergies. Sales and consumer feedback shows that even those not diagnosed with food allergens are cutting back on foods containing allergens such as gluten, nuts and dairy simply because “they feel better” when they stopped eating allergen containing products. Audrey Darrow, President of Earth Source Organics, a leading producer of raw dark chocolate, says that their gluten free, vegan, organic, kosher, and raw product and manufacturing certification is very import to their growing customer base. Additionally, the Non-GMO status of their products is mandatory to continue their relationships with Whole Foods and other natural retailers.  “Gluten-free, vegan alternatives will become pervasive in mainstream, even with chain restaurants and cafes like Starbucks,” added Mareya. Leafy Greens in Everything Samantha Cabaluna, Vice President of Communications & Marketing for Earthbound Farm, the nation’s leading supplier of organic produce, shares through research conducted by the Seurat Group for Earthbound Farm, that “more and more consumers [are] working high-nutrient foods into diets in creative ways.” Noting that “34% of packaged salad purchases are used for something other than salad, 27% as a raw ingredient in something else (like a sandwich or a wrap), 7% is baked into recipes (like soups), 4% is cooked on its own (steamed, sautéed), and 3% is used

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in juices and smoothies.” As consumers become increasingly aware of the negative effects of highly processed foods, more are trying and experiencing the benefits of nutrient dense foods. Ms. Rice adds that a 2013 Nielsen study showed that “tender leaf blends (spring mix, arugula, spinach, mache, and frisee) grew at 12%.” Clean Eating A new year means new trends, and 2014’s new food trend is clean eating. Clean eating doesn’t just mean washing your lettuce before you make your salad. Rather, the idea is to eat maximally nutritious foods in their most natural, whole state. As more evidence comes out about the dangers of processed food, clean eating tries to side-step the problem by going natural. While the Paleo Diet was the hot new this year it will still remain prominent in 2014 but with a ‘lighter’ twist.  In 2014, you’ll see people following a ‘clean eating’ approach, choosing cleaner, leaner meats, plentiful, low starch vegetables, legumes and nuts, fruit and ‘smart carbs’ like farro, an ancient grain that breaks down slowly to sustain blood sugar.  ‘Clean eating isn’t a diet, which is focused on calorie restriction.  It’s more about enjoying food as close to as nature intended, so avoiding refined, processed foods and any artificial chemicals, flavors and preservatives,” commented Mareya, author of The Clean Eating Handbook released in May 2013.  “People don’t want to feel deprived, they want to thrive.  This is a sustainable approach that is less ‘meat focused’ than Paleo for all of the non meat-eaters out there.” Beyond Bacon In 2013, bacon was pushed into every food product possible but in 2014, meat-free alternatives will gain momentum. New Mintel research shows that one of three Americans is eating meat alternatives, even though only 7% of consumers say they are vegetarian. The Mintel research shows that the number one reason why consumers where buying meat alternatives such as tofu and tempeh was for health benefits. The popularity of the Meatless Monday campaign, started by Johns Hopkins Bloomberg School of Public Health, as well as other cultural factors, may have helped the popularity of vegetarian proteins.  Karrie Hills, a chef for several restaurants in San Diego, California, including The Red Door Restaurant & Wine Bar, says that “over-processed and over-fed GMO ridden food are over-done.” Chef Hills believes that seafood will be a main focus on the entrees in 2014. According to Mareya, a hot new protein that will gain momentum is Shrimp Burgers. Todd Saylor, Senior Director of Culinary at Undine, a dining management company specializing in senior living, hospitals and corporate dining programs, thinks shrimp burgers will be “a great alternative for those looking for the texture of a beef burger with less fat and higher nutritional value.” The flavor pairs well with ketchup and/or traditional burger toppings, and has less saturated fat than its bovine comparable. Clean Sweeteners Stevia and other calorie-free, natural sweeteners will become more prevalent as people are watching their sugar intake.  The FDA gave monk fruit sweeteners approval, so expect to see food producers trying monk fruit out in baking, drink, and finished goods products in 2014.  The Next New Veggie of the Year: Brussels Sprouts In 2013, it was all about kale but in 2014, the sprout will become the giant.  This green, perfectly bite-sized vegetable of the moment has experienced sales growth of up to 30% annually over the past four years according Ippolito International LP (also known as Queen Victoria).  Experimentation with Brussels sprouts in cooking shows, food service, and restaurants has helped drive its popularity according to Katie Herreld, saleswoman for Ippolito. Additionally, consumers are purchasing Brussels sprouts as a healthy addition to meals or mindful snacking. “Brussel sprouts are super versatile to use and have a relatively mild flavor, whether shredded into a salad, halved and roasted with balsamic vinegar or pureed into a soup,” added Mareya, “so their texture and taste can be transformed based on how you cook and season them.”  Mareya Ibrahim is “The Fit Foodie” a nationally recognized expert in food safety and eating clean, and an award-winning entrepreneur, chef, author and inventor.  She is the creator of EatCleaner. com, the premier lifestyle destination for food information. 

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Food Industry News® December 2013

National News Restaurants are projected to add jobs at a solid 3.2 percent rate this year, according to the NRA’s chief economist. – restaurant. org Whole Foods Market has opened a store in Port Chester, N.Y. The 49,000-squarefoot store features a waffle-making station, a juice bar that uses fresh fruits and vegetables, and a growler station, which sells Captain Lawrence Imperial Kolsch, a German ale brewed exclusively for the store. – On December 21st, the streets, steps and sidewalk of Galena come alive with nearly 5,000 candle-lit luminaries at dusk. Red Lobster is the world’s largest casual dining seafood restaurant company with nearly 700 restaurants in the United States and Canada, and more than 63,000 employees. Walgreen’s has 8,541 locations as of this past September in the United States, the District of Columbia and Puerto Rico. There are 601 locations in Illinois. Bacchanal Buffet in Caesar’s Palace was awarded Best Buffet in Las Vegas by USA Today. There are over 500 daily food offerings and nine distinct restaurants in one location, featuring a team of specialized Chefs who oversee the preparation of the majority of the food in front of the guests. Meijer

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Starbucks Corp. reported 2013 as the best year in its 42-year history. As a result of efforts to improve its food offerings, the company’s profit rose by 34 percent in the fourth quarter with traffic increasing in all regions of the world, and its same-store sales rose by 8 percent, which includes a 5-percent increase in transactions. – thedailymeal. com

plans to open another store in Detroit proper because sales at the first location have been “very encouraging,” coChairman Hank Meijer says. The company also will focus expansion on Wisconsin, where it plans to build a distribution center and add stores. – Coupons and discounts still rule when it comes to dining out—The number of restaurant visits prompted by a deal or discount increased in 2013 after declining in 2012, according to The NPD Group. – www.npd. Amazon and Walcom Mart Stores are working to win over online grocery shoppers, a group pioneering online grocer Peapod has been cultivating for more than 20 years. The company is continuing to innovate to fend off rivals. About 30% of orders come from mobile devices, on which customers can keep a running shopping list before placing an order. – Source: CNET

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McDonald’s Seeks New Ketchup Vendor McDonald’s recently confirmed that it has started the process of moving to other vendors, following the appointment of former Burger King Worldwide CEO Bernardo Hees to run Pittsburgh-based H.J. Heinz Co. Mr. Hees also serves as vice chairman of the board of Miami-based Burger King. – Adapted from Pittsburgh

Delayed Data from Gov’t Shutdown

Restaurant and bar sales increased 0.9 percent over August on an adjusted basis. In fact, this increase was the best performance of the major segments tracked by the Census Bureau. Food and Beverage stores also reported a 0.9 percent sales increase. For September 2013, restaurant and bar sales experienced a 3.1 percent increase compared to the same month in 2012. Restaurants and bars are up 3.8 percent for the first 9 months of the year on an unadjusted basis. – Adapted from

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Food Industry News® December 2013

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We Increase Your Sales and Build Brands FOOD INDUSTRY NEWS SINCE 1982

Our Ads, Editorial Support and Referrals Help Drive Sales. Easy, Affordable, Effective Since 1982 Increasing Your Sales.indd The Lovely Candy1 Company launches its first line of premium, certified gluten-free candies, including licorice, caramels and fruit chews. The company, founded in 2013 in Chicago by entrepreneur Mike Nakamura and his wife Jackie, launched its candies in May. Lovely Candy has already struck a chord with national retailers, including Target, Hallmark and HomeGoods, which are eager for top-quality candies that speak to a growing number of consumers who have food sensitivities, allergies or are conscientious about what they eat.

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Winding one’s way down Power road in Mesa Arizona, a familiar sight welcomes expatriates from the Windy City, for there, among the cactus-strewn landscape and dry, baking heat stands Chicagoland Hot Dogs & More (1152 N. Power; For dogs, it’s Vienna. For gyros, you’ll find DeVanco and for pizza puffs...well, you get the picture. Decked out with Chicago memorabilia, Chicagoland Hot Dogs even has a photo of Superdawg for inspired memories. When FOOD INDUSTRY NEWS wandered into this remarkable find in Mesa, well, it was a little bit of Chicago done so well that we half expected to walk out onto Clark St and head-on into Wrigley Field. Lent brings pepper and egg sandwiches; owners Bryan and Heather, grads of Lane Tech and Schurz High Schools, proudly have their sweaters alongside signed sports photos and hometown kitsch. Since 2005, they’ve served everything Chicago... except the politics.

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Great Training: Follow These Steps 11/26/12 11:11 AM

The secret to successful training is to define up word of mouth.indd 2 front what you want employees to be able to do once training is complete. Once this is clear to you, use these guidelines to develop your training session: 1. Explain and demonstrate. Begin with both an explanation of what you expect the employees to learn, and a thorough demonstration of the skill so no one misunderstands the point of the training. 2. Plan practice sessions. Consider how employees can effectively practice the skills. In some cases this may be obvious (using a software program’s tutorial, for example); in other cases you may need to consider role-playing exercises or other approaches. 3. Provide tools. Employees may need manuals, “cheat sheets,” or other documentation to better master the material. Don’t begin training without these, and ask for evaluation of their usefulness when training is complete so you can improve them. 4. Set a time frame. It’s often not reasonable to expect employees to fully master the skills during the training session. Work with employees to determine how long they’ll need to feel comfortable, and how they’ll practice the skill once the formal training session is over.

If your actions inspire others to dream more, learn more, do more and become more, you are a leader. — John Quincy Adams

11/13/13 9:39 AM

Food Industry News® December 2013

Local News Safeway plans to close unsold Dominick’s locations and exit the Chicago market by year-end. The company has sold four of 72 stores to New Albertsons. - NBC News Macku Signature, the latest restaurant from Chef Macku Chan opens at 2925 N. Halsted in Chicago. Macku Signature is an extension of the successful Macku Sushi concept in Lincoln Park. Macku Sushi was named “one of the 20 best sushi restaurants in the U.S. by Travel and Leisure magazine. The Brixton, the forthcoming upscale, neighborhood spot from Tim Casey and Ted Webler owners of The Drum and Monkey, will have Kevin McMullen (EL Ideas, among 2012’s “Young Guns”) running the kitchen and will open within a month. Trans fats were once a staple of the American diet, plentiful in baked goods, microwave popcorn and fried foods. Now, mindful of the health risks, the Food and Drug Administration is getting rid of what’s left of them for good. It won’t happen right away. The FDA will collect comments for two months before determining a phaseout timetable, as not

December 33-40.indd 35

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to disrupt markets. Chef Takashi Yagihashi is introducing Take Home Takashi, which brings the Michelin-starred chef into your home to cook in your very own kitchen. The cost for the five-course feast is $100 per person with a $2,000 minimum. Fifty/50 group executive chef Chris Curren has rolled out the revamped food and beverage program for West Town Bakery & Diner after briefly closing the restaurant. The new menu has much more of a traditional diner focus. Chef John des Rosiers carved out a little space inside Invosai and the result is The Sidedoor, now open in Lake Bluff, Illinois. Source:

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Healthy, Delicious, Global Food and Beverage Study Kosher, Meatless After years of focus on cost reductions and opTaft Foodmasters has given the kosher consumer a reason to go vegan. A seitan, although made from wheat, has little in common with flour or bread. Also called the “meat of wheat,” cooked seitan is surprisingly similar to meat in both look and texture, making it a popular meat substitute. Seitan is also high in protein. As more people are looking to improve their diet, seitan is becoming a healthy alternative for nonvegetarians as well. Imagine a steaming hot shawarma layered with chummus and tomatoes in a warm lafa pita. Twenty-five years ago, Jessica Taft was on vacation in California, where she tasted her first meat-free gyro sandwich, a dish popular around the Mediterranean basin. She took one bite and exclaimed, “This can’t be vegetarian!” But it was. Jessica was inspired to create her own. Having studied at the Natural Gourmet Institute, Jessica and her team of food scientists spent over a year developing the recipes for the boldly flavored Vegetarian Seitan Gyro and Vegetarian Seitan Sausage. In 2011, Jessica launched Taft Foodmasters by introducing Seasoned Seitan products to the restaurant industry. Seitan has zero cholesterol, 25 grams of protein for each 3-ounce serving, and only 190 calories ... a welcome break for the waistline. Having a healthy new meatfree product available is one thing, but for the Orthodox community the most exciting part is the authentic kashrus certification, which opens the door to a whole new range of food choices. The Taft seitan is certified EarthKosher, under the supervision of Rabbi Zushe Blech and the Tartikov beis din. Ms. Taft wass thrilled to be featuring her products at Kosherfest on October 28. –HAMODIA

erational efficiencies, executives and producers in the food and beverage industry are feeling confident again, according to the 2013 Grant Thornton Global Food and Beverage study “Hunger for Growth.” The survey reveals a vast majority (90 percent) of food and beverage executives expect revenues to increase during the next year, and one-third are expecting sales growth greater than 10 percent. Food and beverage companies have their sights fixed on profitable growth, with 82 percent of those surveyed citing that their profits will increase in the next 12 months. Industry executives (56 percent) also expect that employment will increase during the next year. In addition, more than three-quarters of executives report that their organizations will increase spending on equipment, new product development and information technology in the next 12 months. The greatest appetite to invest in equipment is being shown by business leaders in North America (86 percent), and Australasia (85 percent), followed by Europe (77 percent). However, for investment in new product development, North America (86 percent) is showing the greatest enthusiasm. In the United States, it’s unclear if proposed rules meant to improve food safety and supply-chain traceability under the Food Safety Modernization Act are enforceable – leaving some executives to wonder if they need to comply. “Many companies have programs in place, and they’re trying to make adjustments so their programs comply with the rules,” said Manning. “But at the end of the day, some executives look at it and say, ‘Well, Congress hasn’t funded it yet, and so they may not be able to enforce it.’ This means that many companies do not expect much impact, especially given U.S. budget deficits and cost-cutting.” Other highlights from the survey include: l Nearly half of those surveyed consider expansion via M&A as a viable strategy to strengthen their market position; l More than two-thirds of food and beverage executives expect costs to increase in the next 12 months, including utility and energy, transportation, labor, raw materials and packaging; l Food and beverage processors around the globe are moderately to significantly concerned about supply-chain risks related to product safety (51 percent), quality (50 percent) and traceability (35 percent). Grant Thornton LLP is the U.S. member firm of Grant Thornton International Ltd. Grant Thornton International Ltd and its member firms are not a worldwide partnership, as each member firm is a separate and distinct legal entity. In the United States, visit Grant Thornton LLP at www.

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Food Industry News® December 2013

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RFMA 2013

The Three Rs of Social Media They may not be grammatically or orthographically correct, but everyone knows the three R’s taught in school: reading, writing and ‘rithmetic. Customer service via social media has its own set of guidelines that aren’t as well known yet, but as social media occupies an ever larger chunk of customers’ awareness, these rules are critical to keep in mind. Work with your content creation team to give great customer service via social media, and you’re well on your way to mastering the lessons your competitors may have yet to learn. Recognize Listen and respond to customers who complain. You may not agree with some complaints – and if the concern is in a public place such as your Facebook page, Yelp reviews or Twitter account, it’s probably wisest not to – but you must recognize them. If your blog has 99 approvals that you thank and one complaint you ignore, visitors will wonder why. When recognizing complaints, try restating the problem to ensure that you understand the concern and show you’re listening.

Illinois Food Retailers Expo 2013

Respond If you don’t respond on your Facebook or Twitter page, your customers will feel as though they’re broadcasting their opinions into empty space. Stay attentive. The best way to make it clear that you’re listening while still keeping sensitive correspondence private is to acknowledge the concern publicly and ask the customer to reply via the same channel: “Hi, [customer name], and thank you for bringing your experience to our attention. I’ve sent you information about our satisfaction guarantee and our return policy so we can resolve this for you quickly. Please reply when you get the email, and let me know if there’s anything more we can do for you.” Reward A great conversation is its own reward, but to spark one, you sometimes need to offer a little incentive. By rewarding participation in your social media channels, you create an open, positive customer service atmosphere that encourages praise as well as concerns. Free samples, coupons and access to exclusive content for visitors who “like,” re-tweet or otherwise contribute to your social media streams give customers something to talk about while thanking your most involved customer base. While it’s smart to reward regular visitors and participants in your social media conversations, remember giving rewards to people who have given you a “like” in the past as well as those whose new business you’re courting. Renew Google loves new content, and so do your customers. Part of your customer service program should include regular updates on policy changes, new product lines and other information that could affect how your clients use your product or service. By renewing and refreshing content on your social media channels frequently, you’re following SEO best practices while helping customers feel involved – and involved customers are happy customers. – Excerpted from Business Content, Inc.

December 33-40.indd 36

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Food Industry News® December 2013

Holiday Spending – Better This Year Than Last

“Consumers are feeling better about the economy compared to last year and they plan to take advantage of sales during key periods,” said Marshal Cohen, chief industry analyst, The NPD Group, Inc. “But this year’s holiday will be a tricky one for retailers. With fewer days between Thanksgiving and Christmas, Government distractions, and lack of newness in the marketplace, retailers will have to rely more on promotions to excite the consumer.”

– Adapted from

Industry Operations Report

The National Restaurant Association’s Industry Operations Report reports that independent restaurants, as a group, average 5% to 6% Net Income (before income taxes) as a percentage of total sales. Conversely, many chain restaurant organizations net about 2 or 3 times that amount, 10% to 15% of sales, at the restaurant level, before corporate expenses. – Adapted from

Guard Against Dangers of Electrical Fires This Winter

As the days get shorter and colder, employees need to remain vigilant about the dangers of electrical fires as they turn up the heat. Keep your workplace warm and safe by following these guidelines: l Maintain your equipment. Check out every piece of electric equipment you have, looking for frayed cords, burned outlets, and other potential hazards. Repair or replace anything that’s not in good condition. l Place heaters appropriately. If you rely on space heaters, don’t locate them under desks or in enclosed areas where the heat they provide might start a fire or melt the insulation around electrical appliances. l Don’t overload your circuits. Use power strips, not extension cords, to avoid damage to your wiring. And be sure that your cords aren’t lying anywhere they could trip and injure a co-worker. l Watch your combustibles. Don’t store cardboard boxes or paper goods near electric equipment or outlets. The heat they produce could start something burning.

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Miller Presents This month I am very More Cost Cutting Cary People Selling the Industry proud to be pictured with the founder and Tips for Your Chairman of The Board Restaurant of Lettuce Entertain You n Maintain accountability for voids, comps and discounted sales. First and foremost, restrict the void and discount functions to managers only. However, you must also have a system to hold managers accountable to maintain documented reasons for voids and discounts. Holding them accountable helps to reduce the likelihood of them using the void function to pocket cash sales. Unfortunately, manager theft is often never caught because of the control they have over POS totals. The only way to combat this is to make them accountable for the number of voids and comps. n Reconcile cash on hand every shift. Restaurants not only handle many cash transactions, they also must keep a significant amount of cash on hand for making change, paying tip floats and petty cash expenditures. The constant movement of cash makes it hard to spot when there are losses. A proven method for tracking cash on hand is to first never mix cash received from sales with your cash-on-hand fund. Another technique is to maintain a constant cash supplyon-hand total that is large enough to meet the cash demands for making change. Third, reconcile all cash-onhand funds for each cash drawer, change fund and petty cash fund at the end of every shift and have incoming and outgoing managers sign off on them.

Enterprises, Richard Melman. This man needs no introduction and is one of our areas most successful multi-unit foodservice operators. Since 1971 his company has created restaurants that all have a sense of humor, while embracing the values of excellence in food, quality and service. Bruce Samples is the Vice President of Sales & Marketing at PFG Fox River Foods. Performance Foodservice maintains a unique relationship with a variety of local customers from independent restaurants and hotels to healthcare facilities, schools and quick-service eateries. These operators rely on PFG Fox River for the quality and consistency they have come to trust. Distribution is only part of their story. Customers also tap into their expertise for advice on improving their operations. You may see their ad on page 21 of this issue. Dick Klaskin is the president of Empire Cooler Service, our areas leading provider of ice machine sales, rental, service and leasing programs for Chicagoland foodservice operations. Dick and Empire understand ice and the needs of customers better than most. Founded in 1932, Empire Cooler, Inc. is Chicago’s oldest and largest ice business machine leasing company. Empire is the exclusive distributor of Hoshizaki Ice Machines, which make crystalclear, crescent-shaped ice cubes that are long-lasting, beautiful and displace better, leading to higher profits. If a leased ice machine breaks down, Empire’s large, well-trained service department will repair it at no charge and deliver bagged ice to you within a few hours. Empire’s ice plant can produce a glacial 70,000 pounds of ice per day. Julia Shell is president of her own Public Relations firm, Julia Shell PR. Julia has a very successful track record of serving local restaurants, bars, chefs and other hospitality businesses. Her rich network of media contacts can escalate exposure of your business and help you to get the attention of local print, TV, internet and radio journalists. Julia’s follow through is excellent, and being a media professional myself, I understand firsthand, the hard work and integrity she puts into promoting each of her clients. Before you hire your next PR firm, I encourage you to interview Julia. She truly understands the needs of those in our industry. Jessica Taft is the president and CEO of Taft Foodmasters, creators of the original vegetarian Gyros and other products. While seitan has been around for centuries, it has never tasted so delicious. Made in artisanal batches, her Vegetarian Seitan Gyros boldly spiced, high in protein and has zero cholesterol. And since it is pre-cooked, you simply heat and serve. Whether your customers are vegan, vegetarian, or hunger to eat healthier, Taft Foodmasters seasoned Seitan Gyros is a quick, exciting and delicious meat alternative. Be sure to try this product at the upcoming Food Industry Holiday party December 3rd at the Castle Chicago. The product is vegan, Kosher/Parve, Non-GMO lab tested, Made in the USA, Free of chemicals & preservatives and full of flavor. Today’s consumers want healthy meat alternatives and this product is an excellent addition to any menu. See their ad on page 24 Hans Skillrund is the founder and owner of Stick Out Social, a firm offering social media posting service for the food industry along with allied products. When used properly, social media communication channels can deliver customers to your doors almost instantly. They grow and manage these tools for many types of local food businesses. If you are interested in increasing your online presence, check out this company. Their programs start at only $50. per month. You can see their ad on page 30 of this issue.

– Adapted from 50 Cost Cutting Tips;

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Olympic Store Fixtures is Chicago’s hottest restaurant designer and equipment dealer. With recent projects: Lawry’s, The Dawson, Circa 57, Chop Shop, Meli, and a legion of their proprietary “Chicago Series” heavy duty cooking equipment in the field, Chicago’s top restaurateurs have taken notice of the service and ingenuity coming with an Olympic partnership. Most recently a high quality refrigeration manufacturer based out of Spain, Infrico, has been attracting attention in the US. Their commitment to technological innovation and quality guarantee are giving the food industry the piece of mind and control they need to keep their focus on customers. “This year, we would like to particularly value the outstanding contributions from Olympic Store Fixtures to our North American reputation and their deep commitment to the customers and communities they serve. Over the past 2 years, we were able to sustain a strategic and mutual beneficial relationship with them through trust, communication and a lot of team work.” You’ll find Infrico products in some of Chicago’s most talked about new venues: The Dawson, Feast, The Gage, Henri, Baker & Nosh, Giordano’s, and more. For information on Infrico and all other commercial cooking equipment and kitchen design, contact Olympic @ 773-585-3755 or

BALABOOSTA Einat Admony 288 pages; print and e-format ISBN: 9781579655006; Published by Artisan; $29.95 Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens. The result is a melting pot of meals for every need and occasion: exotic and exciting dinnerparty dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more. Einat Admony is the chef-owner of New York City’s popular Balaboosta and Taïm restaurants, which have been featured in The New Yorker, The New York Times, and New York magazine, among many others. When Einat is not at her restaurants or competing (and winning!) on shows like Chopped and Throwdown! with Bobby Flay,she can be found at home, cooking for the crowd of family and friends continually gathered around her dining table.

December 33-40.indd 38

Food Industry News® December 2013

2013 Chefs Hall of Fame Wrap-Up Three culinary pioneers and three legendary chefs were formally inducted into the Chefs Hall of Fame at the signature fundraiser for the Chicago Culinary Museum on Thursday, October 17, 2013. The eighth annual event and fundraising gala took place at Castle nightclub in downtown Chicago. The highlight of the event was the induction of Chef Paul Kahan, Pastry Chef of the Year, Chef Alain Roby and Industry Leader of the Year, Richard Melman into the Chefs Hall of Fame for 2013. Honors were also given to legendary chefs: Chef Hans Aeschbacher, Chef Jean Banchet, and the late Chef Louis Szathmary. Previous inductees into the Chefs Hall of Fame include Chef Charlie Trotter in 2006, Chef Jimmy Bannos in 2007, Chef Rick Bayless in 2008, Chef Carrie Nahabedian in 2009, Chef Art Smith in 2010, Chef Priscilla Satkoff in 2011, and Chef Graham Elliot in 2012 with pastry chef Chef Jacquy Pfeiffer. The event was open to the public and served as a gala fundraiser for the Chicago Culinary Museum in their effort to open a physical museum in which to store artifacts and convey the culinary history of Chicago. Over 400 people attended the function, including all the 2013 inductees plus previous inductees Chef Jimmy Bannos, Chef Priscilla Satkoff, Chef Graham Elliot, and Chef Jacquy Pfeiffer. This year’s attendance was the largest gathering thus far. The evening featured an open bar, wandering feast from top local restaurants, silent auction, raffle, and awards presentation. Over 20 local restaurants participating in tempting food offerings at the event, including one of Chef Paul Kahan’s restaurant, The Publican, Chef Alain Roby’s restaurant, All Chocolate Kitchen, one of Richard Melman’s restaurants, HUB 51, and some restaurants of previous Chef Hall of Fame inductees, including The Purple Pig, Xoco, Salpicon!, Graham Elliot Bistro and many others. Money raised at the event, which was also the largest sum raised in the last eight years. About the Chicago Culinary Museum and Chefs Hall of Fame: Founded in 2006 by Chef John Kaufmann and the late Chef John Castro in conjunction with the Chicago Chefs of Cuisine Association, Inc., the Chicago Culinary Museum and Chefs Hall of Fame was created to celebrate the achievements and contributions of Chicago chefs, food manufacturers, restaurateurs and hoteliers, while promoting and celebrating Chicago as a culinary Mecca. In order to preserve and foster Chicago’s rich and diverse culinary history, the museum is dedicated to providing educational programs for all ages. It is a 501(c)(3) charitable organization whose goal is to raise funds and awareness in an effort to establish a physical museum in Chicago. For more information on the Chicago Culinary Museum and Chefs Hall of Fame, please visit www.

11/13/13 9:39 AM

Food Industry News速 December 2013 chicago culinary museum 2013

December 33-40.indd 39

and Chefs Hall of Fame Event

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11/13/13 9:39 AM

Food Industry News® December 2013

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The Importance A Final Farewell To Charlie Trotter of a Mission The food industry lost an icon when, on Tuesday, NoStatement vember 5 , 2013 our friend and mentor Charlie Trotter th

PROTECT Your Business: Join the IRA Today! See how on page 11


Repast: Dining Out at the Dawn of the New

American Century, 1900-1910

$25.95; ISBN: 978-0-393-07067-5 What were restaurants like in the early 1900s? Repast: Dining Out at the Dawn of the New American Century, 1900-1910 takes you on a journey back in time to culinary life at the turn of the 20th century. Authors Michael Lesy and Lisa Stoffer offer an engaging tour through a collection of menus compiled by Miss Frank Buttolph for the New York Public Library. Much can be learned about the culture of the time through the appetites of our ancestors. This was the “New American Century.” America was a thriving place where cities boomed in population overnight with a flood of immigrants, the opportunity for work and promise of a better life. More money meant more disposable income, which translated into a thriving society, eager to explore what chefs and restaurateurs had to offer. Miss Buttolph not only collected these menus for their inherent beauty, but as a testament to the growth of cities, change in the workforce and the overall pace of living, which spawned nearly an 80% increase in restaurants as well. Twenty-one black and white photographs and sixty-seven full color menus—from upscale to the first chains—will engage you alongside a detailed description of a growing country in which the sophisticated and even rowdy lifestyles of the people transformed the way America ate. Recommended reading. - TM

December 33-40.indd 40

Does your restaurant have a simple mission statement that your staff knows and understands? Does your mission statement guide your restaurant’s every action? If not, you are missing out on one of the most powerful communication tools you can have. The mission for coaches is to improve their players so they can win as a team. Likewise, the goals for owners and managers are to improve each of their staff. This doesn’t mean that corrective action isn’t needed; it simply means that whatever action you take is to benefit the mission of the restaurant. – Adapted from

Burger Boom Continues

Consumers are eating burgers more often than ever before, according to new research from Technomic’s recent Burger Consumer Trend Report. The overwhelming majority of consumers (95 percent) say they eat burgers at least once a month—and cravings are driving this high consumption. Read more. – Adapted from Technomic, Inc.

It is important to remind staff that they are NOT paid to chitchat, check email, send texts, chew gum, or eat on the job.

passed away.

I’m sure that most people that had the opportunity to meet Chef Charlie Trotter we affected by him. Initially many thought he was arrogant when, in actuality, he was a shy man. As your conversation and relations would ensue, you’d realize he was an engaging, charming man. Charlie often spoke of excellence. This mind frame pulled the best out of everyone. Whether a student he would bus in for the lunches each day where they would learn from cooks who prepared their food about how they tried each day to do better than the day before, or an employee who was told to keep the neighborhood clean and help neighbors with their groceries, or a supplier who had product rejected because it was not exactly what he asked for, or lay people in the industry, most were inspired by his precision focus. He was a man who knew how to lead and encourage you to have a sense of excellence, too. Charlie was a very generous man, giving his money and time to so many worthwhile causes-too many to list here. He was also a trailblazer who paved the way for so many chefs and culinarians and helped Chicago become identified as the world class culinary destination it is today. Our industry is lucky to have had this shining star among the constellation that makes up our great food city. He will be missed and his memory will live on. As my colleague stated, “Charlie Trotter is now a legend.” May his memory help us bring a little more excellence to others in everything we do. –Cary Miller, Food Industry News

11/13/13 9:39 AM

Food Industry News® December 2013

To Place Your Classified, Call 847-699-3300

Page 41





Baker Tilly_______________________________ 312‑729‑8100

Blendtec________________________________ 800‑253‑6383

Blendtec________________________________ 800‑253‑6383

Kikkoman Sales USA_____________Page 33___ 630‑954‑1244

SS&G__________________________________ 847‑824‑4006





Chicago Booth__________________Page 28___ 773‑378‑8400

Chicago Coffees & Teas____________________ 773‑252‑7000

Promark International Distributors____________ 630‑876‑3855

Food Industry News_______________________ 847‑699‑3300


Java Breeze Coffee & Tea__________________ 773‑235‑9356



Chicago Booth__________________Page 28___ 773‑378‑8400


AWR Welding___________________Page 12___ 773‑491‑5353

Olympia Maintenance_____________Page 04___ 708‑344‑0344


Chicago Coffees & Teas____________________ 773‑252‑7000



Gonnella Baking Co______________Page 30___ 312‑733‑2020


Faucet Shoppe The______________Page 18___ 773‑478‑3890

Olympia Maintenance_____________Page 04___ 708‑344‑0344

IL Mulino di Valenzano Bakery______Page 26___ 773‑934‑1625

Emerald House Coffee Roastery____Page 31___ 630‑506‑2540

Averus__________________________________ 800‑393‑8287

Red Hen Bread___________________________ 312‑433‑0436


Rock House Coffee Roasting Co_____________ 312‑350‑6190




Olympia Maintenance_____________Page 04___ 708‑344‑0344

Jans Antiques___________________Page 32___ 312‑563‑0275

Danish Maid Butter Co____________Page 04___ 773‑731‑8787

Chicago Coffees & Teas____________________ 773‑252‑7000




PFG‑Fox River__________________Page 21___ 630‑896‑1991

Danish Maid Butter Co____________Page 04___ 773‑731‑8787

Perishable Distribution Solutions_____________ 888‑491‑1641




Dacre & Youngquist LLC Architects___________ 312‑477‑0773

Prime Time Sports________________________ 847‑637‑3500

Gold Medal Products______________________ 800‑767‑5352

Dearborn Architects_______________________ 312‑939‑3838



Sarfatty Associates________________________ 847‑920‑1100

GFS Marketplace________________Page 27___ 800‑968‑6525

A D E Foodservice Equipment_______________ 630‑628‑0811




Kikkoman Sales USA_____________Page 33___ 630‑954‑1244

Schmaus Cash Register & POS______________ 847‑675‑6066

Papa Charlie’s___________________Page 20___877‑522‑PAPA



Vienna Beef____________________Page 13___ 773‑278‑7800

Illinois Restaurant Association______Page 11___ 312‑787‑4000

The Great Food Chain_____________________ 224‑456‑4945

Manny’s Food Products____________________ 312‑939‑2855




Meirtran ATM____________________Page 24___ 800‑382‑5737

DCI Central (Hotshot)_____________Page 31___ 800‑468‑7478

Vienna Beef____________________Page 13___ 773‑278‑7800

Payment Alliance International_______________ 630‑368‑1833




Skyline Building Services__________Page 19___ 312‑454‑4545

Payment Alliance International_______________ 630‑368‑1833

Bob King Auctions________________Page 03___ 847‑458‑0500




Restaurant Chair Repair___________Page 03___ 630‑424‑0424

La Parisien Bakery________________________ 773‑725‑3500

Classic Design Awards_____________________ 847‑470‑0855




Chicago Booth__________________Page 28___ 773‑378‑8400

Instantwhip Chicago______________Page 28___ 800‑933‑2500

Chesterfield Awnings______________________ 312‑666‑0400

John Manson & Associates__________________ 773‑278‑8280

PFG‑Fox River__________________Page 21___ 630‑896‑1991


Waco Manufacturing_______________________ 312‑733‑0054

New Dairy_______________________________ 312‑421‑1234

Thatcher Oaks Awnings____________________ 630‑833‑5700




Apache Supply___________________________ 708‑409‑1040

DCI Central (Hotshot)_____________Page 31___ 800‑468‑7478

Gerhard’s European Desserts______Page 06___ 847‑234‑0023

Charcoal Supply Company__________________ 312‑642‑5538


Gonnella Baking Co______________Page 30___ 312‑733‑2020


Algelato________________________Page 32___ 847‑455‑5355

IL Mulino di Valenzano Bakery______Page 26___ 773‑934‑1625

PFG‑Fox River__________________Page 21___ 630‑896‑1991

Gerhard’s European Desserts______Page 06___ 847‑234‑0023

Clydes Delicious Donuts____________________ 630‑333‑4529

New Dairy_______________________________ 312‑421‑1234

PFG‑Fox River__________________Page 21___ 630‑896‑1991

JR Dessert Bakery________________________ 773‑465‑6733


Eli’s Cheesecakes_________________________ 773‑736‑3417

La Parisien Bakery________________________ 773‑725‑3500

Eli’s Cheesecakes_________________________ 773‑736‑3417

New Dairy_______________________________ 312‑421‑1234

Red Hen Bread___________________________ 312‑433‑0436




Love Me Tenders, LLC_____________________ 773‑502‑8000

Prime Time Sports________________________ 847‑637‑3500

Instantwhip Chicago______________Page 28___ 800‑933‑2500




FSI/Foodservice Solutions__________________ 847‑719‑6088

Cintas Facility Services____________Page 30___ 630‑543‑3666

PNC Bank_______________________________ 855‑762‑2361



Taft Foodmasters________________Page 24___ 212‑644‑1974


Captain Ken’s Foods______________Page 16___ 800‑510‑3811

Cintas Facility Services____________Page 30___ 630‑543‑3666

Tec Foods Inc___________________Page 31___ 773‑638‑5310

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



Love Me Tenders, LLC_____________________ 773‑502‑8000


Pacific Cigar Company____________Page 40___ 630‑972‑1189

Clydes Delicious Donuts____________________ 630‑333‑4529


Chicago Booth__________________Page 28___ 773‑378‑8400



Captain Ken’s Foods______________Page 16___ 800‑510‑3811

Waco Manufacturing_______________________ 312‑733‑0054

Food Industry News_______________________ 847‑699‑3300

Olympia Maintenance_____________Page 04___ 708‑344‑0344




Airways Systems__________________________ 630‑595‑4242

Food Industry Training_____________________ 630‑690‑3818

Averus__________________________________ 800‑393‑8287 FIRE SUPRESSION SYSTEMS Averus__________________________________ 800‑393‑8287 FIRE‑EXTINGUISHERS Averus__________________________________ 800‑393‑8287 Henrichsen Fire & Safety Equip______________ 800‑373‑9714 FIRST AID‑EQUIPMENT & SUPPLIES Affirmed Medical Service___________________ 847‑322‑9185 FLOOR CLEANING‑REFINISH & REPAIR Sexton Complete Care_____________________ 800‑827‑1126 FLOORS‑SALES & INSTALLATION Mr Floor Companies_______________________ 847‑674‑7500 FOOD BROKERS Sip & Company___________________________ 708‑452‑8828 FOOD DISTRIBUTORS Devanco Foods__________________Page 07___ 847‑228‑7070 Grecian Delight Foods____________Page 10___ 847‑364‑1010 PFG‑Fox River__________________Page 21___ 630‑896‑1991 Reinhart Foodservice_____________Page 09___ 866‑961‑5885 Sotiros Foods___________________Page 19___ 708‑371‑0002 Tec Foods Inc___________________Page 31___ 773‑638‑5310 Anichini Brothers__________________________ 312‑644‑8004 GFS Food Service Distribution_______________ 800‑968‑6515 US Foods_______________________________ 800‑942‑9470 FOOD EQUIPMENT Bob King Auctions________________Page 03___ 847‑458‑0500 Gold Medal Products______________________ 800‑767‑5352 FOOD PROCESSING EQUIP SALES & SERVICE LPS Corp______________________Page 08___ 847‑451‑2222 FOOD PRODUCTS GFS Marketplace________________Page 27___ 800‑968‑6525 Grecian Delight Foods____________Page 10___ 847‑364‑1010 Soupbase.com__________________Page 04___ 216‑381‑9916

Ramar Supply Co________________Page 22___ 708‑233‑0808

SuperClean______________________________ 847‑361‑0289

Averus__________________________________ 800‑393‑8287





CSI ‑ Coker Service Inc___________Page 14___ 888‑908‑5600

Kool Technologies_________________________ 630‑483‑2256

Skyline Building Services__________Page 19___ 312‑454‑4545

Mackay Heating & Mechanical______Page 09___ 847‑381‑0448

Cobblestone Ovens_______________________ 847‑635‑0172

December 41‑48.indd 41

11/12/13 10:16 AM


seasons greetings!

Food Industry News® December 2013

Grecian Delight Foods____________Page 10___ 847‑364‑1010


Sierra Meat & Seafood____________Page 25___ 800‑444‑5687

A D E Foodservice Equipment_______________ 630‑628‑0811

Taft Foodmasters________________Page 24___ 212‑644‑1974

Sarfatty Associates________________________ 847‑920‑1100

Anichini Brothers__________________________ 312‑644‑8004

Losurdo Inc______________________________ 630‑833‑2828



Buedel Fine Meats & Provisions______________ 708‑496‑3500


Devanco Foods__________________Page 07___ 847‑228‑7070

Devanco Foods__________________Page 07___ 847‑228‑7070


March Quality Used & New Equip____Page 06___ 800‑210‑5895


Papa Charlie’s___________________Page 20___877‑522‑PAPA

PFG‑Fox River__________________Page 21___ 630‑896‑1991

Zepole Restaurant Supply_________Page 03___ 630‑783‑1239

Mackay Heating & Mechanical______Page 09___ 847‑381‑0448

Serrelli’s Foods__________________Page 23__ 877‑385‑BEEF

Losurdo Inc______________________________ 630‑833‑2828



Red Hot Chicago__________________________ 800‑249‑5226

Thunderbird Food Machinery________________ 866‑451‑1668

Blackwing Quality Meats___________Page 12___ 847‑838‑4888

AWR Welding___________________Page 12___ 773‑491‑5353




E Formella & Sons_______________Page 24___ 877‑598‑0909

Sierra Meat & Seafood____________Page 25___ 800‑444‑5687

Olympia Maintenance_____________Page 04___ 708‑344‑0344



Airways Systems__________________________ 630‑595‑4242

Devanco Foods__________________Page 07___ 847‑228‑7070

Averus__________________________________ 800‑393‑8287

Papa Charlie’s___________________Page 20___877‑522‑PAPA

Affirmed Medical Service___________________ 847‑322‑9185

Enviromatic Corporation of America___________ 847‑729‑8000

Anichini Brothers__________________________ 312‑644‑8004



Belvin/J&F Sheet Metal Co__________________ 312‑666‑5222

Ramar Supply Co________________Page 22___ 708‑233‑0808



Hoods Chicago__________________Page 10___ 773‑552‑9200

Kikkoman Sales USA_____________Page 33___ 630‑954‑1244

Averus__________________________________ 800‑393‑8287


Henrichsen Fire & Safety Equip______________ 800‑373‑9714

Berkel Midwest___________________________ 800‑921‑9151



Vienna Beef____________________Page 13___ 773‑278‑7800

Sarfatty Associates________________________ 847‑920‑1100

Crawford Sausage________________________ 773‑277‑3095


Red Hot Chicago__________________________ 800‑249‑5226

Olympia Maintenance_____________Page 04___ 708‑344‑0344


Averus__________________________________ 800‑393‑8287

Tinley Ice Company_______________________ 708‑532‑8777

Enviromatic Corporation of America___________ 847‑729‑8000



Algelato________________________Page 32___ 847‑455‑5355

Cozzini Inc______________________________ 888‑846‑7785

Homer’s Gourmet Ice Cream_______Page 16___ 847‑251‑0477

Maestranzi Brothers_______________________ 708‑867‑7323

Instantwhip Chicago______________Page 28___ 800‑933‑2500


New Dairy_______________________________ 312‑421‑1234

Mercer Cutlery___________________________ 773‑844‑7256



Kool Technologies_________________________ 630‑483‑2256

Law Office of Biagio Bucaro_________________ 847‑619‑7450



LPS Corp______________________Page 08___ 847‑451‑2222

Oxford Life Insurance_____________Page 15___ 630‑590‑6150

Grove Ice Machines_______________________ 630‑969‑5199



Ajax Linen & Uniform______________________ 800‑244‑4000

Empire Cooler Service_____________________ 312‑733‑3900

Cosmopolitan Textile_______________________ 773‑254‑6100


Mickey’s Linen___________________________ 773‑545‑7211

Grove Ice Machines_______________________ 630‑969‑5199

Valley Linen Supply________________________ 630‑897‑4474



AAA Nadeau’s Ice Sculptures________________ 708‑366‑3333

BC Merchants___________________Page 14___ 312‑929‑8840



Heil & Kay Insurance Agency_______Page 29___ 847‑259‑1421

Northern Illinois Insurance_________Page 05___ 815‑226‑9353

Northern Illinois Insurance_________Page 05___ 815‑226‑9353


Oxford Life Insurance_____________Page 15___ 630‑590‑6150

Peerless Liquors__________________________ 773‑378‑3908

Professional Consultants Inc_______Page 23___ 630‑369‑0013


Mahoney Environmental____________________ 800‑892‑9392

Caro Insurance Services____________________ 708‑745‑5031

Maine Lobster Exchange__________Page 18___ 708‑253‑7728


Concklin Insurance Agency__________________ 630‑268‑1600



Olympia Maintenance_____________Page 04___ 708‑344‑0344

Farmers Insurance‑Sandra Cavoto____________ 773‑586‑4500

Perishable Distribution Solutions_____________ 888‑491‑1641

Cobblestone Ovens_______________________ 847‑635‑0172

Airways Systems__________________________ 630‑595‑4242

ISU‑WM Schwartz & Co____________________ 847‑996‑0002



Averus__________________________________ 800‑393‑8287

Northwest Insurance Services_______________ 888‑366‑3467

LPS Corp______________________Page 08___ 847‑451‑2222

Schubert Painting_________________________ 847‑606‑9660

Enviromatic Corporation of America___________ 847‑729‑8000

The Horton Group_________________________ 312‑917‑8610

Berkel Midwest___________________________ 800‑921‑9151


FOODSERVICE‑EQUIPMENT PARTS CSI ‑ Coker Service Inc___________Page 14___ 888‑908‑5600 Cobblestone Ovens_______________________ 847‑635‑0172 FOODSERVICE‑SUPPLIES GFS Marketplace________________Page 27___ 800‑968‑6525 PFG‑Fox River__________________Page 21___ 630‑896‑1991 Ramar Supply Co________________Page 22___ 708‑233‑0808 FREEZERS‑ALL TYPES Custom Cooler & Freezer__________Page 12___ 630‑879‑3131 FROZEN FOODS Taft Foodmasters________________Page 24___ 212‑644‑1974 FRYERS FSI/Foodservice Solutions__________________ 847‑719‑6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware______________ 708‑641‑7007 Just Gaskets And Hardware_________________ 708‑758‑1289 GELATO Algelato________________________Page 32___ 847‑455‑5355 Palazzolo’s Gourmet Ice Cream_____Page 25___ 269‑561‑2000 New Dairy_______________________________ 312‑421‑1234 GELATO EQUIPMENT & SUPPLIES Kool Technologies_________________________ 630‑483‑2256 GIARDINERA E Formella & Sons_______________Page 24___ 877‑598‑0909 V Formusa Company______________________ 312‑421‑0485 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical______Page 09___ 847‑381‑0448 GOURMET‑FOOD PRODUCTS PFG‑Fox River__________________Page 21___ 630‑896‑1991 Chicago Importing Company________________ 800‑828‑7983 New Dairy_______________________________ 312‑421‑1234 GREASE REMOVAL SERVICE Hopkins Grease Company__________________ 877‑404‑7327 Kaluzny Bros Inc__________________________ 815‑744‑1453 Mahoney Environmental____________________ 800‑892‑9392 GREASE TRAP PUMPING SERVICE Tierra Environmental______________Page 19___ 888‑551‑1998 Hopkins Grease Company__________________ 877‑404‑7327 Kaluzny Bros Inc__________________________ 815‑744‑1453

MENU BOARDS Impact Menu Systems_____________________ 800‑321‑8105 MENUS‑CUSTOM PRINTED Menu’s To Go____________________________ 630‑483‑0848 MILK Instantwhip Chicago______________Page 28___ 800‑933‑2500 New Dairy_______________________________ 312‑421‑1234 MOBILE REFRIGERATION Gateway Industrial Power___________________ 708‑563‑7090 MODELS‑TRADE SHOWS Enve Models_____________________________ 312‑929‑2791 MYSTERY‑SHOPPING/HOSPITALITY&GROCERY Petritis Group Inc IL Lic 117001002___________ 847‑705‑6619 NACHO‑EQUIPMENT & SUPPLIES Gold Medal Products______________________ 800‑767‑5352 NAME‑PLATES & TAGS Classic Design Awards_____________________ 847‑470‑0855 OIL & SHORTENING Columbus Vegetable Oils__________Page 48___ 773‑265‑6500 OIL RECOVERY & RECYCLING Northern Light Energy______________________ 708‑695‑5042 OILS & FATS‑COOKING Columbus Vegetable Oils__________Page 48___ 773‑265‑6500 OILS & VINEGAR Pastorelli Foods________________________ 800‑SOS‑AUCY OILS‑COOKING/BULK Columbus Vegetable Oils__________Page 48___ 773‑265‑6500 OLIVE OILS Columbus Vegetable Oils__________Page 48___ 773‑265‑6500 ORGANIC FOODS Pastorelli Foods________________________ 800‑SOS‑AUCY OUTDOOR FURNITURE John Manson & Associates__________________ 773‑278‑8280 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical______Page 09___ 847‑381‑0448




Tec Foods Inc___________________Page 31___ 773‑638‑5310

Grecian Delight Foods____________Page 10___ 847‑364‑1010

Northern Illinois Insurance_________Page 05___ 815‑226‑9353

Nueske Applewood Smoked Meats___________ 800‑382‑2266

Gust John Foods & Products Corp____________ 630‑879‑8700


R W Troxell & Company___________Page 22___ 312‑948‑5228



Devanco Foods__________________Page 07___ 847‑228‑7070

Farmers Insurance‑Mark Holihan_____________ 847‑823‑6800

Devanco Foods__________________Page 07___ 847‑228‑7070

Ramar Supply Co________________Page 22___ 708‑233‑0808

December 41‑48.indd 42

11/12/13 10:16 AM

Food Industry News® December 2013

To Place Your Classified, Call 847-699-3300

Page 43




Waco Manufacturing_______________________ 312‑733‑0054

Ramar Supply Co________________Page 22___ 708‑233‑0808

Mahoney Environmental____________________ 800‑892‑9392

Waco Manufacturing_______________________ 312‑733‑0054





Restaurant Business Solutions______Page 06___ 630‑585‑6650

Tierra Environmental______________Page 19___ 888‑551‑1998

Supreme Frozen Products__________________ 773‑622‑3777

Pastafresh Home Made Pasta_______________ 773‑745‑5888 PASTRIES‑WHOLESALE



Gerhard’s European Desserts______Page 06___ 847‑234‑0023

FSI/Foodservice Solutions__________________ 847‑719‑6088

C & R Restaurant Service__________Page 16___ 312‑850‑1818


Losurdo Inc______________________________ 630‑833‑2828


Sotiros Foods___________________Page 19___ 708‑371‑0002


Perishable Distribution Solutions_____________ 888‑491‑1641


C & R Restaurant Service__________Page 16___ 312‑850‑1818

Berkel Midwest___________________________ 800‑921‑9151

Custom Cooler & Freezer__________Page 12___ 630‑879‑3131


Olympic Store Fixtures____________Page 09___ 773‑585‑3755

Mc Cloud Services_______________Page 29___ 800‑332‑7805

Ramar Supply Co________________Page 22___ 708‑233‑0808

Presto X Pest Control______________________ 888‑627‑5772

Trimark Marlinn__________________Page 17___ 708‑496‑1700


Zepole Restaurant Supply_________Page 03___ 630‑783‑1239

Vienna Beef____________________Page 13___ 773‑278‑7800

Berkel Midwest___________________________ 800‑921‑9151


Gatorchef.com___________________________ 888‑944‑2867

Anichini Brothers__________________________ 312‑644‑8004

Mercer Cutlery___________________________ 773‑844‑7256



Classic Design Awards_____________________ 847‑470‑0855

CSI ‑ Coker Service Inc___________Page 14___ 888‑908‑5600


Mackay Heating & Mechanical______Page 09___ 847‑381‑0448

Faucet Shoppe The______________Page 18___ 773‑478‑3890

Accu‑Tech_______________________________ 847‑658‑8440


Berkel Midwest___________________________ 800‑921‑9151

Schmaus Cash Register & POS______________ 847‑675‑6066

Cobblestone Ovens_______________________ 847‑635‑0172


Hobart Corporation________________________ 847‑631‑0070

Resource Point of Sale____________Page 08___ 773‑252‑5500


United Video Systems_____________Page 09___ 708‑780‑1200

Bob King Auctions________________Page 03___ 847‑458‑0500

HotSauce Technologies____________________ 312‑623‑6007

March Quality Used & New Equip____Page 06___ 800‑210‑5895

Merchants Solutions_______________________ 708‑449‑6650


Retail Control Solutions____________________ 630‑521‑9900

John Moauro/Realty Executives______________ 708‑361‑1150

Schmaus Cash Register & POS______________ 847‑675‑6066

Kudan Group Inc__________________________ 312‑575‑0480

SilverWare POS__________________________ 888‑510‑5102

Nick Dibrizzi/Coldwell Banker________________ 708‑562‑9328


Pontarelli & Company______________________ 847‑778‑3571

Gold Medal Products______________________ 800‑767‑5352



A D E Foodservice Equipment_______________ 630‑628‑0811

Olympia Maintenance_____________Page 04___ 708‑344‑0344

Losurdo Inc______________________________ 630‑833‑2828

Mahoney Environmental____________________ 800‑892‑9392



La Scarola Restaurant_____________________ 312‑243‑1740

SHORTENING Columbus Vegetable Oils__________Page 48___ 773‑265‑6500 SIGNAGE‑INDOOR & OUTDOOR

TOFU PRODUCTS‑ALL TYPES Phoenix Tofu____________________Page 23___ 773‑784‑2503 TOMATO PRODUCTS Pastorelli Foods________________________ 800‑SOS‑AUCY TRADE PUBLICATIONS Food Industry News_______________________ 847‑699‑3300 TRUCK GRAPHICS

American Graphics_______________Page 10___ 888‑774‑6270

American Graphics_______________Page 10___ 888‑774‑6270



Classic Design Awards_____________________ 847‑470‑0855

DCI Central (Hotshot)_____________Page 31___ 800‑468‑7478



John Manson & Associates__________________ 773‑278‑8280

DCI Central (Hotshot)_____________Page 31___ 800‑468‑7478



LPS Corp______________________Page 08___ 847‑451‑2222 Berkel Midwest___________________________ 800‑921‑9151 Maestranzi Brothers_______________________ 708‑867‑7323 SMOOTHIE MACHINES Blendtec________________________________ 800‑253‑6383 SOAPS & DETERGENTS Cintas Facility Services____________Page 30___ 630‑543‑3666 SOCIAL MEDIA SERVICES

D & S Truck Center_______________Page 28___ 708‑352‑5551 TUMBLERS‑PLASTIC‑CUSTOM PRINTING Impact Menu Systems_____________________ 800‑321‑8105 TV SALES, SERVICE & INSTALLATION Prime Time Sports________________________ 847‑637‑3500 UNIFORMS‑ALL TYPES Ajax Linen & Uniform______________________ 800‑244‑4000

Stick Out Social__________________Page 30___ 312‑655‑9999

Valley Linen Supply________________________ 630‑897‑4474



Kool Technologies_________________________ 630‑483‑2256

Taft Foodmasters________________Page 24___ 212‑644‑1974

Taylor Freezers and Equipment______________ 888‑942‑0777



Olympia Maintenance_____________Page 04___ 708‑344‑0344

Soupbase.com__________________Page 04___ 216‑381‑9916

Airways Systems__________________________ 630‑595‑4242

SOUPS Vienna Beef____________________Page 13___ 773‑278‑7800 SPICE BLENDS Famar Flavors____________________________ 708‑926‑2951 STAINLESS STEEL EQUIPMENT & REPAIR C & R Restaurant Service__________Page 16___ 312‑850‑1818 STEAM CLEANING

Averus__________________________________ 800‑393‑8287 VIDEO SURVEILLANCE SYSTEMS United Video Systems_____________Page 09___ 708‑780‑1200 WALK‑IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical______Page 09___ 847‑381‑0448 WALK‑IN COOLERS AND FREEZERS

Menu’s To Go____________________________ 630‑483‑0848



Columbus Vegetable Oils__________Page 48___ 773‑265‑6500

E Formella & Sons_______________Page 24___ 877‑598‑0909

Tec Foods Inc___________________Page 31___ 773‑638‑5310



PFG‑Fox River__________________Page 21___ 630‑896‑1991

Illinois Restaurant Association______Page 11___ 312‑787‑4000

Premier Produce__________________________ 847‑678‑0780



Prime Time Sports________________________ 847‑637‑3500

Food Industry News_______________________ 847‑699‑3300



Vienna Beef____________________Page 13___ 773‑278‑7800

Chicago Booth__________________Page 28___ 773‑378‑8400

Anichini Brothers__________________________ 312‑644‑8004


Crawford Sausage________________________ 773‑277‑3095

CSI ‑ Coker Service Inc___________Page 14___ 888‑908‑5600

Red Hot Chicago__________________________ 800‑249‑5226


Mackay Heating & Mechanical______Page 09___ 847‑381‑0448


DLS Custom Embroidery___________________ 847‑593‑5957

Accu‑Tech_______________________________ 847‑658‑8440

LPS Corp______________________Page 08___ 847‑451‑2222




Restaurant Chair Repair___________Page 03___ 630‑424‑0424

Custom Cooler & Freezer__________Page 12___ 630‑879‑3131

Berkel Midwest___________________________ 800‑921‑9151


ISU‑WM Schwartz & Co____________________ 847‑996‑0002



Chicago Booth__________________Page 28___ 773‑378‑8400


Gateway Industrial Power___________________ 708‑563‑7090

Maine Lobster Exchange__________Page 18___ 708‑253‑7728

John Manson & Associates__________________ 773‑278‑8280

Kool Technologies_________________________ 630‑483‑2256

December 41‑48.indd 43

Olympia Maintenance_____________Page 04___ 708‑344‑0344

Custom Cooler & Freezer__________Page 12___ 630‑879‑3131

Skyline Building Services__________Page 19___ 312‑454‑4545


Mahoney Environmental____________________ 800‑892‑9392

Americaneagle.com_______________________ 847‑699‑0300



LPS Corp______________________Page 08___ 847‑451‑2222

KOP Ind. Welding & Fabrication_____Page 29___ 630‑930‑9516



Berkel Midwest___________________________ 800‑921‑9151

Instantwhip Chicago______________Page 28___ 800‑933‑2500

SYRUP‑PANCAKE & WAFFLE Gust John Foods & Products Corp____________ 630‑879‑8700 SYRUP‑SUGAR FREE Gust John Foods & Products Corp____________ 630‑879‑8700

WILD GAME Blackwing Quality Meats___________Page 12___ 847‑838‑4888 WINERIES Promark International Distributors____________ 630‑876‑3855 WORKERS COMP INSURANCE Northern Illinois Insurance_________Page 05___ 815‑226‑9353 Farmers Insurance‑Mark Holihan_____________ 847‑823‑6800

11/12/13 10:16 AM

Page 44

seasons greetings!


Food Industry NewsÂŽ December 2013

Restaurant Brokerage Division

Vince Ferraro

Bringing People and Real Estate Together

Merry Christmas!

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:


Just listed! Famous near west suburban pub. Freestanding building with parking. Named in “100 BEST BARS� by Chicago Magazine. Fully equipped kitchen. Antique bar. Dining room. Patio. Capacity = 130. Liquor license = 2am/3am. Lease w/ renewal options. Owner retiring... Need enthusiastic new operators!! BIZ, FF&E @ $149K

Newly built out restaurant/bar with large kitchen and outdoor seating area (45 occ) and private dining/event space. Next to Metra station. Private parking lot for 75+ cars. Size: 6,572 SF (Approx.) Price: Contact agent Rent: $10,088/Mo. (Gross) Agent: Jarrett (Code: 644)


Lincoln Park - 2273 N. Lincoln Ave. - Fat Sandwich Co.

ƒÂ?†™‹…Š•Š‘’’”‘Â?‹Â?‡Â?–Ž›Ž‘…ƒ–‡†‘Â?‹Â?…‘ŽÂ?˜‡Â?—‡Ǥ……—’‹‡•‰”‘—Â?†ƪ‘‘”‘ˆƒ–™‘nj•–‘”› Â?‹š‡†nj—•‡„—‹Ž†‹Â?‰Ǥ–”‘Â?‰ˆ‘‘–ƒÂ?†˜‡Š‹…Ž‡Â–Â”ÂƒĆĽÂ…Ç¤Ž‘•‡–‘‡ƒ—ŽÂ?‹˜‡”•‹–›ĆŹÂœƒ”Â?Ǥ Size: 680 SF (Approx.) Price: $99,000 (Bus. Sale) Rent: $2,608/Mo. (Gross) Agent: Jarrett (Code: 643)

Willow Springs - 8989 Archer Ave. - Courtright’s Four-star world renowned restaurant set on 2 acres of woodland. Features custom redwood ™‹Â?‡Â…Â‡ÂŽÂŽÂƒÂ”ÇĄ–™‘‡˜‡Â?–Â•Â’ÂƒÂ…Â‡Â•ÇĄ–™‘Ć¤Â”Â‡Â’ÂŽÂƒÂ…Â‡Â•ÇĄ‘—–†‘‘”‰ƒ”†‡Â?ƒÂ?†‰ƒœ‡„‘Ǥ Size: 11,188 SF (Bus.) 88,905 SF(Lot) Price: $2,100,000 (RE Sale) Agent: Frank (Code: F90)


Re Pr duc ice ed !



Existing nightclub available in River North, Chicago's hottest entertainment district. Completely remodeled 3 years ago with new sound system. Holds Tavern & PPA licenses. 405 Occupancy. Size: 3,793 SF (Bus. + Full Bsmt.) Price: $1.675M (Bus. Sale) Rent: Contact Agent Agent: Scott (Code: 358)

Rogers Park - 1406 W. Morse Ave. - morseL


”ƒÂ?†Â?‡™ǥ„—‹Ž–nj‘—–”‡•–ƒ—”ƒÂ?–‘Â?–Š‡…‘”Â?‡”‘ˆ Ž‡Â?™‘‘†ƒÂ?†‘”•‡”‹‰Š–‘ƥ‘”•‡‡†‹Â?‡ stop. Large kitchen with 2 separate dining rooms and seating for 181 inside and 35 on the patio. Size: 3,650 SF (Bus.) + 1,800 SF (Opt.) Price: $249,000 (Bus. Sale) Rent: Contact agent Agent: Jerrod (Code: 519)

Rogers Park, East - 5700 N. Sheridan Rd. - Corner Retail Space For Lease



December 41‑48.indd 44

ƒ˜‡”Â?Č€‡•–ƒ—”ƒÂ?–ˆ‡ƒ–—”‡•ƒÂ?‘’‡Â?ƪ‘‘”’ŽƒÂ?ÇĄŽ‘Â?‰„ƒ”ƒÂ?†‡–ƒ‹Ž ‘‘†Ž‹…‡Â?•‡•Ǥ Â?Š‹‰ŠŽ›•‘—‰Š–

Size: 2,890 SF (Floor 1) 3,065 SF (Floor 2) 2,810 (Floor 3) Rental Rate: $40/SF (Net) Agent: Scott (Code: 459) River North - Sophisticated Nightclub

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.

CALL 847/778-3571

Lincoln Park - 2138 N Halsted St. - Halsted Harp

Franklin and Wells. Space divisible. Lease rate negotiable. Contact agent for full details.

Just listed. In line “store� at major NW mall. Established 20 years. If you want to be a “hands on� owner/operator, this is for you! Get in for the holidays @ $49K!!

2nd generation Restaurant/Bar in the heart of downtown Highland Park, across from Renaissance




‘Â?•‹–‡’ƒ”Â?‹Â?‰ǤŽ‘•‡–‘‘›‘–ƒƒ”Â?ƒÂ?†‹†™ƒ› Â?–ŽǤ‹”’‘”–ǤÂŽÂŽ ĆŹƒÂ?†‡ƒŽ•–ƒ–‡‹Â?…Ž—†‡†Ǥ Size: 8,900 SF (Bus.) 3.25 Acres Lot Price: $850,000 (Bus. w/ RE) Original Price: $1.35mil Agent: Frank (Code: F71) Lakeview - 3032 N. Lincoln Ave. - Grand River

after location. FF&E included in price. Contact agent for a list of exclusions. Size: 1,800 SF (Bus.) Price: $209,000 (Bus. Sale) Rent: $4,826.64/Mo. (Gross) Agent: Scott (Code: 351) Loop, North - Í–Í”Í?ǤƒÂ?‡–ǤÇŚ‡•–ƒ—”ƒÂ?–ȀÂ‡Â–ÂƒÂ‹ÂŽČ€Ƽ…‡’ƒ…‡ˆ‘”‡ƒ•‡

Former “Platek’s�. Semi fixtured restaurant in Richmond! Ready to re-open with minor investment. Freestanding. Parking. Patio. Signage. Liquor licence available. Inclues a 3 bedroom apartment! Lease @ $3,800/month! Or, Buy REAL ESTATE @ $329K...OBO!!

Commercial Condo on prominent corner of Hollywood and Sheridan Rd. Currently operating as Šƒ‹”•ƒŽ‘Â?Ǥ‘…ƒ–‡†‘Â?–Š‡Ƥ”•–ƪ‘‘”‘ˆ–Š‡ ‘ŽŽ›™‘‘† ‘—•‡Ǥ †‡ƒŽˆ‘”ƒÂ?›”‡–ƒ‹Ž‘”Â?‡†‹…ƒŽ—•‡Ǥ Size: 1,926 SF (Bus.) Lease: $24/SF (Net) Agent: Jarrett (Code: 640) Re Pr duc ice ed !

Northwest suburban tavern with 2am liquor license! Borders Chicago!! Freestanding, mixed-use building with 2 apartments, 2 garages and parking! TVs, pool table, videos, darts, it all! Confidential. Just listed. BIZ & REAL ESTATE. CALL FOR DETAILS.

Bedford Park - 6800 S. Orchard Road - Landmark Banquets ”‹…Â?ÇĄ–™‘nj•–‘”›ˆƒ…‹Ž‹–›™‹–Š„ƒÂ?“—‡–•’ƒ…‡‘Â?͕•–ƪ‘‘”ǥ‘Ƽ…‡•’ƒ…‡‘Â?Í–Â?†ƪ‘‘”ǥƒÂ?†ƒÂ?’Ž‡

ƒ˜‹Ž‹‘Â?Ǥ ‡ƒ–—”‡••‡’ƒ”ƒ–‡Â„ÂƒÂ”Č€ÂŽÂ‘Â—Â?‰‡ÂƒÂ”Â‡ÂƒÇĄ‘’‡Â?Â?‹–…Š‡Â?ÇĄÍ•ÍœÇŻŠ‘‘†ǥ‘Ƽ…‡ƒÂ?†ƒÂ?’Ž‡•–‘”ƒ‰‡Ǥ Size: 3,500 SF (Bus.) Price: $175,000 (Bus. Sale) Rent: $4,657/Mo. (Gross) Agent: Adam (Code: A111) Re Pr duc ice ed !


Re Pr duc ice ed !


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!!

Barrington - š“—‹•‹–‡ ”‡Â?…ŠȀ –ƒŽ‹ƒÂ?‡•–ƒ—”ƒÂ?–‹Â?—•›Š‘’’‹Â?‰‡Â?–‡”™‹–Šƒ”Â?‹Â?‰ End cap restaurant facing Northwest Highway. Full Liquor and Food licenses. Business in operation for over 15 years. Zoned B-3 with indoor seating for 150. Contact agent for full details. Size: 4,600 SF (Bus.) Price: $275,000 (Bus. Sale) Rent: $8,000/MO (Gross) Agent: Frank (Code: F73)

Re Pr duc ice ed !

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

Kudan Group, Inc. Kudan Group

‡‡”Ƥ‡Ž†nj649 Lake Cook Rd. - DC Sarnies

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!! 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.

Kudan Group RestaurantRE


Skokie - 4417 Oakton St. - Chun King Lo Restaurant Building for Sale One-story restaurant operates in half of building while other half is vacant. Great exposure and visibility. Sale includes all restaurant equipment. Contact agent for full details. Size: 1,625 SF (Building) 2,950 SF (Land) Price: $119,000 (Real Estate) Agent: Rick (Code: 733)

Wrigleyville/Roscoe Village/Lincoln Square - 3 Sandwich Shops for Sale All restaurants hold Retail Food licenses and FF&E included in asking price. Owner willing to ’”‘˜‹†‡–”ƒ‹Â?‹Â?‰ǤƒÂ?‡ƒÂ?†‘ƥ‡”Ǥ‘Â?–ƒ…–ƒ‰‡Â?–ˆ‘”ˆ—ŽŽ†‡–ƒ‹Ž•Ǥ Price: $375,000 SF (Bus. Sale for All 3 Locations) Agent: Jerrod (Code: 517)


11/12/13 3:24 PM

Food Industry News® December 2013

To Place Your Classified, Call 847-699-3300

Page 45



Only From

NATIONAL TENANT LOCATION Turn-Key, free standing restaurant w/ drive-thru Chicago Midway Area. Maywood-Loyola University Area - Joliet. Chicago North. Hard corner stoplight intersection. Maywood-Drive Thru Turn-key free standing with drive-thru 2,100 SF, seats 80 100x134.35 parks 18 Triple Net $3,500 per month NEW! CHICAGO - TAYLOR STREET

Come & join famous Taylor Street corridor Home of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery. Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4. Everything new and shiny, must see to appreciate. Available real estate $359,000


CHICAGOLAND AREA American Style Pancake House Breakfast/ Lunch Concept, Part of a national chain $20,000 per week verifiable Highly Confidential WESTERN SUBURBS Hard corner stoplight intersection Turn-key, free standing-fast food drive-in 2,132 SF bldg. Plus free standing 1,000 SF family home Lot 13,016 SF parks 25. For Real Estate $525,000; For Lease: $16 NNN Chicago-Drive Thru Free standing with drive-thru 3,000 SF, seats 80+/Parks 40 Triple Net $3,000 per month 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

Corner, turn key free standing fast food restaurant with drive-thru. Presently operating as Brown’s Chicken & Pasta. Site was approved for a Popeye’s Chicken. 2,100 SF bldg., seats 40 on 97.47x150, 14,620 SF lot For Sale $495,000; For Lease $18 per SF NNN Real Estate taxes $6.29 per SF

Southeast Suburbs Turn key free standing with drive-thru 2,150 SF restaurant with drive-thru Seats 75, plus 35 in outdoor patio. 18,750 SF lot, parking for 40 cars. 50’s style restaurant, looks like a Johnny Rockets motif. Must see to appreciate. Possible seller financing with 30% down. NORTHBROOK Fast Food Eatery Established for 20 years Turn-key 2,380 SF, seats 60 Hot Location!

NEW! PIZZA!!! PIZZA!!! PIZZA!!! Real $$$ Maker. Very well established Lisle– very good cash flow Rosemont– excellent cash flow, low rent Roselle– drive-thru

Elgin - NW Suburbs For Lease - National Tenant Location Free standing fast food restaurant, turn-key with drive-thru. 2,732 SF building on 18,738 SF lot LOMBARD Steakhouse, Real $$$$ Maker; Verifiable 7,000 SF free standing building on (3) acres. Available real estate & business, business only or for lease only.

z Happy Holidays! Thank You For Your Support! z We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.

If so, consider participating on the Chicago Culinary Museum and Chefs Hall of Fame committee. We are working toward building a museum to help educate the world on the excellence and the contributions that Chicagoland has made to the food industry. We typically meet once a month and have one fund raising event per year which is our Chicago Chefs Hall of Fame induction event. To learn more, please call the founder, Chef John Kaufmann, at 847/838-3719. We are a 501C3.


N.W. corner, 35th & Morgan St. Free standing building across from 3 condo complexes, Bridgeport Art Center, industry offices & cultural center. Densely populated. Ready for major franchise, ethnic, upscale cuisine, etc., etc. HOT HOT corner– great demographics–gold mine! $590,000 OBO

Johnny 773-841-1011

December 41-48.indd 45




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


Looking to network and get involved with our industry?


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 VILLA PARK ON ST. CHARLES ROAD Free standing 1,663 SF fast food bldg. Diner, drive-in on 10,000 SF lot. Seats 60; parks 25. Completely remodeled in 2010 For Real Estate, Fixtures & Equipment $369,500. Also avail. for lease $16/SF NNN

Nick Di Brizzi 888-317-7721

Wishing You and Yours Happy Holidays and a Prosperous New Year BUSINESS OPPORTUNITIES & MORE

What? BANQUETS-FINE DINING-CATERING - Property and Business - Don’t Miss it! COMMERCIAL - Offices and 3 Apartments - Sit Back and Relax - Just Collect Rents COMMERCIAL - 5-Store Strip; Includes Fast Food Restaurant Business FAST FOOD - Corner - About $1,400/Day - Another Giveaway! FAST FOOD - Free Standing - Great Business and Profits FAST FOOD - Free Standing - Long Established FAST FOOD - New Fixtures and Equipment - Small but Great! FAST FOOD - Over $3,000/Day - Strictly for Qualified People Only FRUIT MARKET - Long Established and Profitable - Partnership Challenges PIZZA-ITALIAN RESTAURANT - Incredible Deal! - “State of The Art” FFE PIZZA-ITALIAN RESTAURANT-BAR Short Hours About $100,000 Net per Year PRINTING With PROPERTY - Free Standing - With Property only $299,000 RESTAURANT MEDITERRANEAN - Parking About $1,350 / Day Opportunity RESTAURANT Plus Mixed Use - Includes House, Commercial - a whole block! RESTAURANT With 6-Apartments! - A Fantastic Deal - Super Opportunity RESTAURANT with Property - Well Known - Opportunity - You Must Qualify SPORTS BAR With PROPERTY - 1.3 Acres Strip Mall - Same Owner for 30+ Years SPORTS BAR With PROPERTY- Well Known Place; a Popular Destination SPORTS BAR With PROPERTY-1.5 Acres, An Unbelievable Deal! SPORTS BAR, RESTAURANT, PIZZA - With 3.5 Acres Property - A Super Deal

How Much?

$1,095,000 $425,000 $695,000 $129,000 $225,000 $130,000 $69,000 $445,000 $895,000 $135,000 $129,000 $299,000 $125,000 $1,370,000 $650,000 $820,000 $995,000 $795,000 $1,500,000 $2,100,000

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

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

11/12/13 3:29 PM


Now Offering Steamed Bagel Sandwiches! • Franchise Opportunities now available!

• Possibly to co-brand with a national yogurt franchise

• Currently 25+ locations open in the Suburbs and City • Total investment $200k - $350k

For additional information contact Tom Traina 847-651-3834

• 6 new Loop locations available • Loop hours 7am-4pm Monday-Friday • Franchise Fee $25k • Royalty Fee 6%

Contact Tom Traina 1-847-651-3834 Independent Fast Food

(Far West)

• Sales 1MM • Rent $3,900 • Profit $260k • Price $699K Breakfast Lunch Restaurant (NW Subs) • Sales 2012 $293k • Hours 7am-2pm • Asking $99k Independent Quick Serve NEW! • European Style Kebabs sandwiches • Sales $250k • Asking $139k Pizzeria (SW Suburbs) PRICE REDUCED! • Rent $750/mth • Sales $15k/mth • Asking $35k

Pizzeria (NW Suburbs) • Rent $1,800/mth • Sales $12k/month • Asking $59k Sandwich Franchise (W Loop) PRICE REDUCED! • 2012 net sales $501k • Rent $3,800 • Asking $175k 4 National Yogurt Franchise NEW! • Chicago Near North Asking $39k • West Subs (2) High Volumes! Asking $299k and $499k • Far North Sub Asking $39k Jamba Juice Smoothie Franchise NEW! • Madison, WI Asking $399k • Merrillville, IN Asking $299k Franchise Re-sales • Subways (10) • Cold Stone Creamery (2) • Pockets (1) • Papa Johns (3) • Luke’s Beef (WI) (1)


Italian Ristorante • Well Established Restaurant • Busy Carry Out and Dine In • Next to Lincoln Way High School • Lunch and Dinner Service • 1400 sq. ft. Interior Space • Additional 2500 sq. ft. Available • Seating for 36 Inside • Patio Seating for 78 • Fully equipped (negotiable) • Convenient Parking • Approved for Full Liquor License • Expanding to Larger Location - Must Sell

9645 LINCOLNWAY LANE, FRANKFORT, IL To arrange a private viewing please contact: Abby Vazquez (708) 712-6032


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

December 41‑48.indd 46

Season’s Greetings & Happy Holidays!

1) INVESTMENT PROPERTY - Two tenant 9,000 sf industrial building in mint condition on Busse Hwy. in DesPlaines, Il. Net Operating Income $54,000.00 Cap Rate 8.3%, Long-term tenants - good investment property with no deferred maintenance. 2) OFFICE/WAREHOSE - Single tenant 10,000 sf building in excellent condi‑ tion on Colfax Avenue in Palatine, Il. 1,725 sf of modern showroom, 2,500 sf offices and 6,215 sf of warehouse with drive-in door. Asking Price $549,000.00 3) DEVELOPMENT SITE - Downtown Arlington Heights, on busy Dunton Av‑ enue, one block from train and shop‑ ping. Site was approved for 49 condos plus retail. Asking $900.000.00 4) OFFICE/RETAIL - Prospect Heights, Il. 4,911 sf center with 4 tenants. Lo‑ cated next to Village Hall, building is in excellent condition, 3 units are occupied, 1 vacant. Asking Price $575,000.00 5) OFFICE/RETAIL - Mt. Prospect, Il. new listing 5,400 sf. 2 tenants current‑ ly occupy 2,700 sf and the vacant unit of 2,700 sf is fully built-out for medical. Asking Price $625,000 Call Dean Pappas Cell: 847-809-2605


Turn-key pizzeria for sale in busy strip mall at 207 W. Grand Ave., Bensenville, IL. 1,700 sq. ft. Contact Emin Tuluce at


or email


Perfect startup for first-time owner! Carry-Out/Catering. Established 40 years. Excellent reputation. Selling business and equipment. Properties optional for lease or purchase. Financing available! Let’s discuss!



NATIONAL VICE PRESIDENT OF SALES A critical leadership position that is in charge of aggressively planning, organizing and lead‑ ing the sales efforts of Big City Gyros & Pita.

Happy Holidays! BUSINESS OPPORTUNITIES Restaurant w/ banquets

• Located in Western burbs. Est. 30 yrs. 6,000 sq. ft. Offered w/ or without property. Seating for approx. 250+. w. banquet room. Possible seller financing. Call for details.


• 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.


• 4,500 sq. ft. free standing facility. Seating for 150. Very favorable lease. Long time established. Western burbs location. Business only. Onsite parking for 50+ vehicles. Asking $249,900


• “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.


• Expand the company’s presence into the Foodservice arena and penetrate market segments

• Maintenance of potential customer lists and sales forecasting for accounts and data • Facilitate successful new programs and sales initiatives for continuous improve‑ ment and pricing and marketing strategies • Ensure customer satisfaction stays high by exceeding customers’ expectations and develops lasting relationships with existing customers and creates new relationships • The ability to represent the company at re‑ gional and national trade shows

• Secure appointments with potential clients to review their direction and needs Qualifications:

• 5 years Food Industry sales and managerial experience with college degree

• “Grill w/ bar” 4-Star rated upscale restaurant with casual flare. Approx. 7,000 sq. ft., seats 230 w/ parking. Real cash cow. Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Upper $600K’s

investor wants tenants!

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

• Exceptional interpersonal, communication, presentation and relationship building abili‑ ties • A result driven, self-starter, highly motivat‑ ed individual

• Proven track record of sales planning and organizational skills • Ability to work independently and travel


(All inquiries are kept strictly confidential)


• Sports Bars with gaming available from 5,000 to 9,000 sq. ft. Both with patios. High volume sales, favorable lease terms. Both with full kitchens, etc. Seating from 200 to over 350. Very confidential. Priced from $299,000 to $599,000.

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



CALL 773-848-1078

Financially Secure Buyer Looking to FOR SALE acquire a locally based established Banquet Hall. SW Suburb. Chicagoland distributor in the $4 million Well established. Busy location. to $10 million dollar range. The firm may Seating 300+ 7,000 sq. ft. or may not have real estate attached to building on 1 acre lot. the acquisition. Please contact the agent Property and business. Confidential. for a confidential discussion about this. 224/520-0185. Thank you.



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

Thinking of Buying or Selling? Call John Moauro!


9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

(708) 361-1150 Email: Web:

11/12/13 3:24 PM

For Sale by owner! Turn-Key

Food Industry News® December 2013

To Place Your Classified, Call 847-699-3300

Page 47

Banquet Facility/Restaurant Small investment, high earning potential! Northern McHenry County. Includes real estate, building, business. Newly remodeled.

POSSIBLE USE AS CHURCH, REC CENTER, STORAGE FACILITY, ETC. ENDLESS POSSIBILITIES! Seats 160. Parks 100+ cars. Fully equipped 1,200 sq. ft. kitchen. Liquor license. 8,000 sq. ft. + building. 250 ft. of street frontage. Owner Retiring.

owner financing available! priced to sell!!



CALL! 815-219-3801 December 41‑48.indd 47

11/12/13 3:24 PM

December 41‑48.indd 48

11/12/13 10:16 AM

Food Industry News December 2013  

Web edition of Food Industry News, 2013

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