Food Industry News Jan 2017 web

FOOD INDUSTRY NEWS JANUARY 2017

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NDUSTRY I

CHICAGOLAND’S ONLY FOOD INDUSTRY TRADE PUBLICATION SINCE 1982

AROUND CHICAGO: IVY’S BURGERS ........ 8 CHEF PROFILE ............................... 26 CHICAGOLAND NEWS ....................... 20 DINING WITH MS. X ......................... 23 DIRECTORY/CLASSIFIEDS .............. 41 -46 NATIONAL NEWS............................. 33 NEWS NUGGETS ............................. 21 PEOPLE SELLING THE INDUSTRY .......... 40 TRAVEL: WAUSAU ........................... 35

35 CELEBRATING

YEARS

NEWS FOUNDED 1982

JANUARY 2017

WHAT’S ON THE MENU: 2017

Shmoozefest Returns With Two Great Hosts

Food Industry News presents Shmoozefest Food and Liquor Tasting on Wednesday, January 25. Moretti’s Edison Park, 6727 Olmsted in Chicago once again will lend the perfect setting to meet vendors and to sample their offerings.

Among the sponsors scheduled to appear are Promark International, Neil Jones, Olympia Foods, 375 Park Avenue Spirits, BDO USA, Mechanical 24, Ice Solutions 24, Chef’s Quality Meats, Delivery Concepts, Inc., GARC, TriMark Marlinn, Algelato Chicago, M&K Truck Centers, Devanco Foods, Menza Foods (distributors of Superhash), Quiroz Brothers, makers of Tequila El Nacimiento; Reinhart Foodservice, and Foodservice Solutions, Inc. Other presenters are still being added.

The evening’s co-hosts will be Armondo Vasquez, Chef/Partner of LaScarola and Michael LaPidus, owner of Q-BBQ Restaurants. They will be available to meet and take questions throughout the event.

Raffles and giveaways will be held throughout the evening. Hours are 5pm to 9pm. Ample parking is available.

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NRA’S TOP FOOD TRENDS FOR 2017

Each year, the National Restaurant Association surveys nearly 1,300 professional chefs – members of the American Culinary Federation (ACF) – to explore food and beverage trends at restaurants in the coming year. The annual “What’s Hot” list gives a peek into which food, beverages and culinary themes will be the new items on restaurant menus that everyone is talking about in 2017.

According to the survey, menu trends that will be heating up in 2017 include poke, house-made charcuterie, street food, food halls and ramen. Trends that are cooling down include quinoa, black rice, and vegetarian and vegan cuisines.

9. Heirloom fruit and vegetables TOP 20 FOOD TRENDS 10. African flavors 1. New cuts of meat (e.g. shoulder ten- 11. Ethnic spices (e.g. harissa, curry, der, oyster steak, Vegas Strip Steak, peri peri, ras el hanout, shichimi) Merlot cut) 12. House-made sausage 2. Street food-inspired dishes (e.g.

13. House-made pickles tempura, kabobs, dumplings, pupu14. Ancient grains (e.g. kamut, spelt, sas) amaranth, lupin) 3. Healthful kids’ meals 15. House-made/artisan ice cream 4. House-made charcuterie 16. Whole grain items in kids’ meals 5. Sustainable seafood 17. Protein-rich grains/seeds (e.g., 6. Ethnic-inspired breakfast items hemp, chia, quinoa, flax) (e.g., chorizo scrambled eggs, coconut 18. Artisan cheeses milk pancakes) 19. Savory desserts 7. House-made condiments 20. Gourmet items in kids’ meals 8. Authentic ethnic cuisine Continued on page 30

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Food Industry News® January 2017

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1440 Renaissance Drive, Park Ridge, IL

847-699-3300 Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Bob Zimmerman Independent Advertising Consultant 312-953-2317 Kenneth Haines Food Industry Advertising Consultant 708-828-6802 ––––– James Contis 1927-2013 Food Industry News Issue 1, January 2017 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

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

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

Copyright © 2017 Foodservice Publishing Co., Inc.

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Bellisio Foods Sold

08/11/16 16:08

Thailand’s Charoen Pokphand Foods has purchased frozen food company Bellisio Foods for $1.075 billion. Bellisio is known for producing and distributing frozen brands including Michelina’s, Atkins and Boston Market, and the company also co-manufacturers food service items and private-label products.

– Adapted from Reuters

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Food Industry News® January 2017

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Pure Nitro Cold Brew Coffee Without Added Sugars

Immediately after trying Cadence Cold Brew coffee it is clear they stand out amongst the current cold brew climate. Made with only two ingredients: coffee and water, the taste is smooth, rich and absent of the bitterness generFOODSERVICE DESIGN, ally associated with black E Q U I P M E N T & S U P P LY coffee. This way, one can enjoy the coffee without having to add additional sweeteners or cream.

Roy LaValley and his Experience the latest in beverage wife Roth from Madison, technology! Grab a specialty coffee on Wisconsin worked tirelessly to perfect a cold us while you explore our new space! brew technique that only yields a product of highest quality. The solution BOELTER CREATES FANTASTIC DINING EXPERIENCES AND BRINGS THEM TO LIFE comes from the brewing process and the qualDESIGN EQUIPMENT & SUPPLY DEMO KITCHEN ity of the locally roasted An unmatched, stress-free, and Modern, field-tested, efficient, and in Bringing our foodservice expertise beans. After the brewing personalized building or remodel one convenient location. straight to you. See it for yourself! process they top each experience. can with nitrogen so it pours with a creamy nitro cascade…reminiscent of a Guinness.

The company uses beans from adjacent roaster JBC Coffee Roasters who was named one BLT_CHI_Ad_December2016.indd 1 11/29/16 11:01 AM Pizza Hut All-American of the nation’s best small Cracker Barrel reported an increase in comparable sales last quarter Recently, Pizza Hut kicked coffee makers by CNN thanks to its “Breakfast Y’all Day” campaign, cost-reduction measures off the search for the first- Fortune Magazine and have 90+ rated coffees and new menu ever Pizza Hut All-American, in Coffee Review, the items such as its a real, paid opportunity alworld’s leading coffeepumpkin spice lowing one lucky sports fan buying guide. pancake breakto MaCkay travel to Right as many NCAA “Call MaCkay Right away!”

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Food Industry News® January 2017

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Shopper Satisfaction Remains High

Satisfaction with the grocery shopping experience is high but there’s room for improvement in some areas, including the availability of store associates, according to the Retail Feedback Group’s 2016 U.S. Supermarket Experience Study. 61% of consumers would tell friends and family about their experiences, while 27% reported that they would sign up to the company’s loyalty scheme (Verint).

Only 15% of consumers don’t think good service would change their behavior in any way (Verint) Satisfaction scores were highest before 11 a.m. and lowest after 7 p.m., and out-ofstocks took a significant toll on customer satisfaction, the study found.

– Adapted from Progressive Grocer

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Sales Grow for Snack and Granola Bars

Sales of snack and granola bars grew 3.7% in a recent 52-week period, including a 5% jump in nutritional and health bar sales, according to IRI data. Brands including Clif Bar, General Mills and Kellogg are stepping up their snack bar offerings to capitalize on the growth in this category. – Adapted from BakingBusiness.com

Grand Chefs Gala 20th Anniversary FEATURING

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What you get by achieving your goals is not as important as what you become by achieving your goals.

— Zig Ziglar

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2017 marks the 20th anniversary of Chicago’s premier culinary experience; the Grand Chefs Gala presented by The Greater Illinois Chapter of The Cystic Fibrosis Foundation.

On Friday, February 3rd from 6pm12am, Navy Pier’s Grand Ballroom will be luminously transformed to celebrate this sterling occasion while 50 of Chicago’s most elite chefs and mixologists create signature dishes, delicious desserts, and one-of-a-kind cocktails for attendees.

The Food Network’s Jeff Mauro will emcee the gala while founder and chairman of Lettuce Entertain You Enterprises, Richard Melman, will be honored as this year’s recipient of the “Chicago Classic Award”, presented

by Gene & Georgetti. The distin-

guished award recognizes a Chicago restaurant or restaurateur who has been influential in the city’s culinary scene, year after year. The award doubles as a lifetime achievement award, which represents the tradition, the evolution and the uniqueness of Chicago’s dynamic cuisine along with the recipient’s dedication to the local community.

The fun continues late into the evening with the Grand Chefs Gala’s after party, Nightcap, which runs from 9pm12am, and will feature late-night bites, mouth-watering desserts by Chicago’s top pastry chefs and custom cocktails created and served by the city’s top trendsetters in mixology.

Money raised at the gala supports the foundation in its mission to find a cure for cystic fibrosis, a genetic disease affecting 30,000 Americans.

For more information, visit www. grandchefsgala.com

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Craft Wines - A Niche

Small batch wine producers are making a bid for part of the $40 billion US wine market, and craft wines could be on an upward trajectory similar to the paths of craft beer and soda. The challenge for wine producers in keeping up with other craft beverage categories will center around getting the right ingredients and maintaining supply despite the longer production time involved with making wine.

– Adapted from SmartBrief/Food & Beverage

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Food Industry News® January 2017

AROUND CHICAGO With Valerie Miller IVY’S BURGERS, HOT DOGS AND FRIES

This is a small, comfortable restaurant making some amazing burgers, hot dogs and fries. The cheddar burger stands out here.

Their Merkt’s Cheddar Burger was selected as one of the 2015 Finalist, Hellmann’s Burger Route, Chicago Restaurants. The burger is made with the highest quality meat topped with Merkt’s cheddar cheese, leaf lettuce, tomatoes, pickle and choice of raw or grilled onions. It’s a good sized char grilled burger and believe me, you will eat every single bite. To go with the burger, they offer fresh cut fries. They don’t season the fries because they have a sea salt condiment bar, where you can choose your type of sea salt topping and do it yourself.

On the menu they have soup, homemade Cole slaw and homemade chili.

They have two kinds of fries: regular and garlic.

And for those who love cheese, they have Merkt’s cheddar fries. They offer national and international hot dogs. Choices include a Chicago dog, chili dog, Danish dog and a Japanese dog to name a few. They also have chicken sandwiches, chicken fingers and turkey burgers.

They have ice cream and shakes on the menu too.

Gus’s Rule is – All kids with the family get a free scoop of Homer’s ice cream You know you’re doing something right when you have the same team behind you since the beginning. Their motto is that they only use the best ingredients, and there are no shortcuts. That is showcased in their cuisine. The prices are very reasonable. Add an order of fries and regular fountain drink to any sandwich or hot dog for just $1.50.

Ivy’s Burgers, Hot Dogs and Fries is located at 5419 W. Devon in Chicago. It’s a short walk from the Metra Station in Edgebrook.

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“With over 40 years in the restaurant business, I can honestly say being a member of GARC makes my life easier. Using GARC’s approved partners gets me quality products and competitive pricing which also qualifies me for cash back rebates. I suggest all independent restaurant owners join because it makes great sense.”

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“Being a member of GARC gives my business strategic advantages in the market. I get better pricing on products I already buy and also gets me more leverage with my suppliers. Being in the food business 25+ years, GARC helps me keep things simple, gives me a competitive edge and helps me to be more profitable.”

George Frangos, Owner Liberty Restaurant, Libertyville, IL

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Food Industry News® January 2017

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Energy Drinks Soar

56% of consumers said the number of brands they consider for a given product or service has increased significantly over the past 10 years

Energy drinks saw a 10% increase in worldwide consumption last year, prompting the launch of more energy drink products in 2015 than during any other year post-2008, according to data from the Beverage Marketing Corp. New brands like Campbell Soup’s V8 +Energy and Monster Beverage’s Mutant line were among the most recent debuts in the energy category.– Adapted from FoodBusinessNews.net

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Restaurants across the country are investing in better coffee and brewing equipment as consumers have come to expect craft coffee everywhere they dine. Pour-over brewers showcase commitment to quality coffee, and some restaurants are teaming with roasters such as Chicago-based Intelligentsia Coffee to create custom blends. – Adapted from FSR Magazine online

Recently Michael Coker and Coker Service Inc. were chosen to receive an amazing honor from The Office of The Secretary Of Defense. The ESGR, Employer Support of the Guard and Reserve Patriotic Employer Award, recognized CSI for contributing to National Security and Protecting liberty and Freedom by Supporting Employee participation in America’s National Guard and Reserve Force. They thought this was a good opportunity to share these company views on hiring the military. The addition of military men and women to their company has helped them give their customers a trustworthy partner in repairing their equipment efficiently and competently.

Coker Service currently employs active and former service members from the Army, Navy, Air Force, and Marines.

While looking for prospective employees, people who have served our country rise to the top of application and resume batches. Hiring current and former military people has given CSI a morale boost, a constant positive vibe and an ever present contagious feeling of responsibility to civic duty and patriotism. The benefits of hiring current and former military far outweigh any time off they are given to serve our great nation. They start out at their company already possessing unique strengths, a respectful attitude, and a team spirit which transfers to their civilian employees.

The work ethic and loyalty to their team is a gift from the military to the civilian work force. To witness firsthand the amazing hard work invested and the desire to learn more and do a great job has been inspiring to watch.

The outstanding ability to adhere to a strict schedule and be consistently on time and prepared for their current task has been enthusiastically received by our customers. They have found the motivation of their entire team is enriched by the positive can-do attitude their military trained staff shares with everyone around them.

Leading by example, a willingness to share knowledge, responsibility and praise for a job well done helps these employees rise to management positions quicker with ease. The communication skills and ability to follow directions makes training new employees a far easier task. Often times their time in the military traveling extensively allows them to see the nuances of diversity to communicate more effectively with a wider array of people in a way that is more inclusive, tolerant and team building. Finding people who take personal responsibility and own their mistakes makes these men and women ideal mentors and coaches for junior technicians. The never quit attitude and being constantly available to teach and fix mistakes leaves people feeling inspired to do better instead of feeling lectured and chastised.

Receiving the award for Patriotic Employer was a total surprise and true honor. As the President of Coker Service, Michael Coker is grateful and appreciates the military’s service to our country that allows us all to thrive and live free. Due to this appreciation he creates an atmosphere of patriotism, encouraging the entire CSI team to donate to our serving troops, to partner with various Vet to Tech programs, and lastly to hire, mentor and promote current and former military thereby growing his company.

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PepsiCo to Acquire KeVita PepsiCo has agreed to pay roughly $200 million to buy KeVita, which produces sparkling probiotic beverages. PepsiCo has owned a minority stake in KeVita since 2013, and can use the purchase to deliver on its recent commitment to improve the healthprofile of its portfolio by 2025. – Adapted from Fortune

Natural Grocers to Grow More Slowly in 2017 Natural Grocers by Vitamin Cottage will slow new store growth next year after opening 23 new locations, remodeling one and relocating four in 2016, said co-President Kemper Isely. The retailer reported a 0.3% same-store sales increase in the fourth quarter and a 49.3% dip in earnings on costs associated with new store openings. – Adapted

• See, taste and touch everything foodservice • 270+ exhibits showcase what’s new • 7,500+ industry pros to rub elbows with • Business-changing seminars • Hot trends consumers expect in 2017 • Most importantly – a lot of fun!

ReedPop’s annual Chicago Comics and Entertainment Expo returns with a star-packed lineup of TV, film and literary names who will be autographing and speaking. Cosplayers will take over the lakefront festival, so if you see a few X-Men on Lakeshore Drive, you’ve come to the right place. SC2E2 is located in the South Building, McCormick West. Scheduled stars are updated constantly and tickets sell out as fast as Cubs conventions, so reserve now: c2e2.com

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Get Social with the Expo

March 13-15, 2017

Wisconsin Center in Milwaukee Just $30 to register online

www.everythingfoodservice.org

from Supermarket News

C2E2 Returns April 21-23

It’s where YOU need to be.

The Midwest Foodservice Expo is exclusively for foodservice and hospitality professionals. No one under 16.

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Stroke is a leading cause of disability and death around the world. The good news is that it’s highly preventable. Scientists and physicians believe that 90 percent of all strokes are caused by 10 risk factors, according to the Philadelphia Inquirer website.

These factors can be controlled, cutting one’s chances of stroke by these percentages: • High blood pressure 48 percent • Physical inactivity 36 percent • Lipids (blood fats) 27 percent • Poor diet 23 percent • Obesity 19 percent • Smoking 12 percent • Diabetes 4 percent • Alcohol use 6 percent • Stress 6 percent

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Food Industry News® January 2017

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$1.8 Million Awarded to Hospitality Sector for Apprenticeship The National Restaurant Association Educational Foundation (NRAEF), in partnership with the American Hotel & Lodging Association (AHLA) and Jobs for the Future (JFF), will create and implement a national Hospitality Sector Registered Apprenticeship (HSRA) initiative for the restaurant, foodservice and hotel and lodging industries. To support the work of this collaborative, NRAEF recently received an award of $1.8 million from the U.S. Department of Labor’s Employment & Training Administration,

Hard Truths

Sales and profit growth are revving up, but uncertainty over health care and politics makes planning painful for startups.

“Capping a salesperson’s quota is completely demotivational,” says sales trainer Steve W. Martin. He’s found “there is a correlation between not capping quotas and [high] performance.”

Anacdata: Posting, passing or believing anecdote more than actual, factual data.

Chains Love Fried Chicken

Fried chicken is topping the charts of favorite foods and performing well at chains such as Raising Cane’s, El Pollo Loco, The Habit Burger Grill, Shake Shack and Bruxie. Last year, quickservice chicken restaurants enjoyed a sales boost of 8%, while the top American burger chains grew by 3.3%, according to Technomic. – Technomic, Inc.

with an option to renew funding for a total of five years.

The U.S. Department of Labor awarded more than $20.4 million in contracts to 14 national industry intermediaries to expand apprenticeship opportunities throughout the U.S. The contracts, part of a historic investment in apprenticeship through the Department’s Apprenticeship USA Initiative, will support the growth of apprenticeship programs in highgrowth industry sectors including hospitality, health care, energy, construction, transportation and logistics and manufacturing. For more information on the NRAEF, visit ChooseRestaurants.org.

Casa Noble Releases Ltd Edition Alta Belleza, Retailing for $1,200

Casa Noble just raised the bar a notch higher in the ultra-premium tequila market. Today, the tequila maker announced the arrival of its limitededition expression Alta Belleza – the first edition of Colección del Fundador.

Retailing for $1,200 and available in a limited quantity of 563 bottles, this rare spirit brings an incredibly unique product resulting from an innovative aging process.

Alta Belleza is aged five years as an Extra Añejo in French white oak barrels and then – the real differentiator – the liquid is finished six months in barrels that were used to age Robert Mondavi Cabernet Sauvignon from the renowned To Kalon region of Napa Valley. You can taste the blend of the world’s finest terroirs – the hills of Jalisco in Mexico and the vineyards of To Kalon in Napa Valley.

Looking ahead, Casa Noble will release a limited edition expression each year as part of Colección del Fundador (“Founder’s Collection”). Each expression in the collection is crafted by Casa Noble’s Maestro Tequilero, Pepe Hermosillo. Alta Belleza is the perfect collector’s item for imbibers who cherish quality and craft. The exquisite tequila will be available online and in select markets in the U.S. and around the world.

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Food Industry News® January 2017

Modern Mexican Flavor is Launched in Oakbrook Terrace

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Joe Fernandez Jr. has launched a new Modern Mexican restaurant called En Fuego Mexican Grille in Oakbrook Terrace. The cuisine and cocktails are unique to anything ever created in this neighborhood. En Fuego is premiering a fresh twist on classic Mexican dishes along with high-quality handcrafted margaritas and specialty drinks!

“We’re excited to bring something all new to Oakbrook Terrace,” said Joe Fernandez Jr., owner of En Fuego Mexican Grille. “From our traditional guacamole, fresh ceviche, original crafted tacos, sizzling fajitas, enchiladas and our carne asada... everything is made fresh daily and you will taste the difference.”

The restaurant’s design, decor and furniture is imported from small villages in Mexico. It is original, warm, inviting and authentic. Original star shaped light fixtures with colored glass marbles in the Cantina are shining bright above you and weaved baskets in the dining room that are actually used in Mexico for fishing but turned into light fixtures.

Guests can also enjoy the vibrant original paintings that adorn the walls from Mexico which were originally painted by famous Mexican painter David Villasenor.

A private dining area features a warm space that glows in soft light with seating up to 14 people and audio visual needs for private meetings. You would think that you are in someones home in Mexico—it is THAT authentic.

En Fuego Mexican Grille also features the all new Los Caballos Cantina, a true to life casual and comfortable Modern Mexican Cantina. They feature over 60 tequilas, imported Mexican beers, specialty wines from Mexico, Spain and South America and of course margaritas made with the owners very own El Nacimiento Tequila.

It’s a perfect place to watch a sporting event and you can even bet the horses! Video poker machines will arive in December providing even more gaming entertainment options. Los Caballos Cantina will be featuring a Happy Hour Monday thru Friday from 4-6 PM featuring $4 Dos Equis Lager and Amber drafts along with $5 Tito’s Handmade Vodka drinks. For more information visit their website at www.enfuegomexgrill.com

12/13/16 12:28 PM

Food Industry News® January 2017

Domino’s Delivered by Drone Domino’s has successfully completed the delivery of a pizza to a customer in New Zealand, using a drone as its mode of transport.

The unmanned aerial vehicle, DRU Drone by Flirtey, was autonomously controlled using GPS navigation, delivered to the yard of a residence in Whangaparaoa, 25km north of Auckland. – Adapted from zdnet.com

Page 15

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The project represents Silverland Bakery’s reinvestment in its café, its valued customers and the community. The remodel provides a fresh, new experience at Silverland’s Café reflecting their new logo, color scheme and comforting welcome. Shopping is as convenient as ever with their freshly displayed items for you to pick and choose your favorites. As always, their guests can call ahead to order their desserts, party platters and gifts to be hand packed and ready for their pick up.

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Food Industry News® January 2017

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US Firms Rush to Trademark Their Brands in Cuba US companies, including retailers and restaurants, have filed to register more than 1,000 signs and trademarks with the Cuban Office of Industrial Property this year. New rules allow US companies to open shop in Cuba and hire Cuban workers, a change that could pave the way for popular companies like Starbucks to debut in Havana, attorney Robert Muse said.

– Miami Herald

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Love of Kolaches Expands Past Southern States The sweet Czech pastries known a kolaches are a staple in Texas, where bakeries have branched out from the traditional fruit or cheese fillings to make versions with meat or doughnut fillings. Republic Kolache in Washington, D.C., is one of a growing number of kolache shops outside of Texas, and the shop has expanded its reach by partnering with Whole Foods and local cafes.

– Adapted from National Public Radio

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The 35th American Academy of chefs chapter- regional Gala dinner was held November 5, 2016 at the Chicago Marriott Hotel Magnificent Mile to benefit the Chicago Culinary Museum and Chefs Hall of Fame, Chefs and Culinary Professionals of Chicagoland and honor John Kaufmann CFE CEC AAC HOF HGT for his 35 years of service to the Academy. Left to right Cary Miller HAAC and master of ceremonies for the event, Joe Aiello CEC AAC central regional director Tom Robertson General Manager of the Marriott Hotel Magnificent Mile, John Kaufmann dinner honoree and Professional Alliances Committee Chair, Myk Banos Executive Chef of the Marriott Hotel Magnificent Mile Hotel, Bert Cutino CEC AAC HOF HBOT, Chair AAC Honorary Board of Trustees, Mark Wright CEC AAC AAC national chair, Tom Macrina CEC CCA AAC ACF National President and John Reed CEC CCA President of the ACF Chefs and Professional Culinarians of Chicagoland.

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Local News D.S. Tequila Company offers weekend brunch with “Mimosa Fairies” (backpacks of mimosas), trivia weekly on Wednesdays, Gringo Bingo on Thursdays ($17 all you care to eat tacos), half-price burgers & tacos on Mondays, $0.25 wing night on Tuesdays, 40 oz. fiesta bowls for $12 on Fridays and more!

Chicago Boat and RV Show will be held at McCormick Place on Jan. 11-15th, 2017. Chicagoland Fishing Travel & Outdoor Expo will be held at the Schaumburg Convention Center in Schaumburg Jan. 26th29th, 2017. Chicago Restaurant Week will

jan 2017 17-24.indd 20

be going on Jan. 27th. – Feb. 9th, 2017. Look for special prix fixe menus at participating restaurants. Blake Baum opens City’s Edge BBQ at 5310 W. Devon in Chicago in the space that was formerly Moher Restaurant. Polar Bear Club Plunge will be held

at Oak Street Beach on Jan. 28th, 2017. Sweetgreen plans to open a new location at 150 N. Michigan in Chicago.

Taste of Oak Park OPRF Chamber presents Bite Nite, a Foodie Fest Event Jan. 27th, 2017. Travel & Adventure Show will be held at the Stephens Convention Center in Rosemont, Illinois on Jan. 21 - 22nd. 2017.

Disney on Ice—Follow Your Heart will be held at Allstate Arena from Jan. 25-29th, 2017. International Ski Jumping tournament will be held at Nordic Ski Club, the oldest continuously open ski club in the United States in Fox River Grove, Jan.

Food Industry News® January 2017

21-22nd, 2017. Pita Inn breaks ground on a new location in Naperville, IL. The second Broken English Taco Pub opens at 1400 N. Wells in Chicago. They also have a location at 75 E. Lake St. Viceroy Hotel Group plans on opening a new hotel in the Gold Coast called Viceroy Chicago in 2017. The hotel will have 180 guest rooms.

Whole Foods Market store at 3300 N. Ashland in Chicago will be relocating to at 75,000 sq. ft. store at the Ashland-Lincoln-Belmont intersection. This new location will be the second largest Whole Foods Market in Chicagoland. Portillo’s plans

on opening a new location at 2306 N. Prospect in Champaign, IL.

Skyhorse has published a new book on the Chicago Cubs’ historic World Series win! A Season for the Ages,

by Al Yellon—is now in bookstores and available on Barnes & Noble and Amazon websites. (PRNewsFoto/ Skyhorse Publishing).

12/13/16 3:02 PM

Food Industry News® January 2017

Page 21

Nuggets Godiva’s Thierry Muret excelled as a math and science student in his home country of Belgium, where he only became interested in chocolate at the behest of his sister. Muret was drawn to the precise nature of chocolate-making, and his chemistry background served him well. He completed the traditional four-year apprenticeship in just two. - Fortune Always at the top of the list for New Year’s Resolutions— Lose weight, get in better shape and quit smoking.Eat a grapefruit.

It’s a great way to speed up your metabolism plus it is filled with fiber, which fills you up. Fireball Cinnamon Whiskey’s recipe for a drink called the Fire Extinguisher is one part Fireball Whiskey and one part Irish Cream. Layer in a shot glass.Keep some spare cash on hand; you never know when you’ll need it. Lonely Planet has come out with their Best in Travel 2017 Book—a year’s worth of travel inspiration of the best destinations for 2017. Make a bucket list of favorite places you want to travel, and make time to visit them. Oreo has released their new Mika Oreo Big Crunch Chocolate Candy Bar which is crunchy Oreo cookies between 2 layers of rich vanilla crème coated in European

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Delta began regularly scheduled passenger service with nonstop daily flights from the U.S. to Cuba. Flights will depart from Miami, New YorkJFK and Atlanta to Havana as the airline makes its return to the Cuban capital for the first time in 55 years.

milk chocolate. 2017’s colors to look for in design will be Dusty Blue and Greys. Keep a colorful bouquet of flowers on your desk or in your house to lift your spirits. Make-AWish America, in the United States and its territories on average grants a wish every 35 minutes. Remove the smell of onions off of your hands by rubbing them with lemon wedges or parsley, then washing your hands with soap and hot water. Over 2 billion tacos and 1 billion burritos of all varieties are served in Taco Bell restaurants each year. The name Ore-Ida came from combining “Oregon” and “Idaho.” The Winter Fancy Food Show is being held Jan. 2224, 2017 in San Francisco, and is shaping up to be the largest in its 42 year history.

Woman’s shoe sizes have grown over the years. The average shoe size for a woman now is 8.5 and 9.

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Buttermilk located at 7 W. State in Geneva, Illinois is one of the hottest breakfast/lunch destination restaurants in the western suburbs of Chicago. It’s a very busy restaurant and at times there might be a little bit of a wait to get seated. The reason is the food. They have an extensive menu offering all the breakfast basics; omelets, French toast, crepes, skillets and pancakes plus they add their own twist to it. They offer a Smoked Salmon Benedict, Lemon Blueberry Pancakes and the Frenchine omelet which has wild mushrooms, caramelized onions smoked bacon and brie cheese. One of theirs signature dishes is the Stuffed Breakfast Biscuit (pictured, center). It’s a homemade fluffy biscuit stuffed with bacon, scrambled eggs, cheddar jack cheese and topped with sausage gravy and served with Farmhouse potatoes. Farmhouse potatoes are potatoes with Havarti cheese, onions, bacon, ham and green peppers. That could be a meal in itself. The lunch menu includes salads, burgers and sandwiches. Portions are very generous. They also have a coffee bar offering espresso, cappuccino and latte drinks. - vm

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Food Industry News® January 2017

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ANDREAS RESTAURANT 7427 W. Roosevelt Rd. FOREST PARK, IL 708-771-1969.

This is a Greek family style restaurant serving breakfast, lunch and dinner. This is the kind of place that you keep coming back to because of the selection, prices, friendly service and the food is really good. I usually get the dinner special. I like the broiled tilapia; it comes with choice of soup or salad, choice of potato, vegetable and a glass of wine.

ASIAN CHOY ORIENTAL EATERY 1650 Premium Outlet Blvd. AURORA, IL 630-585-2200. If you need a break from shopping, check out the Market Hall in the Aurora mall which is a food court of fast food restaurants. I always enjoy the Asian food choices. This place had an assortment of chicken and beef, dishes and rice. I tried an order of the beef and broccoli. There was plenty of seating in the area to sit down and eat and recharge for more shopping.

EVANSTON CHICKEN SHACK 1925 Ridge Ave. EVANSTON, IL They have some really tasty fried chicken here. If you plan to dine there, they only have a few tables, otherwise take it to go. In the dining area they had two pop/vending machines where you could purchase a drink. They do a huge pick-up business. We ordered 15 pieces of fried chicken which came in a pan covered with foil. To go with it we got some fries, mashed potatoes and an order of gizzards and livers to go with our meal. We feasted until we were stuffed.

FRESH DONUTS 1188 East State St. GENEVA, IL 630-208-0286.

This storefront donut shop is located in a strip mall. The store had the smell of donuts cooking. That’s because they make the donuts fresh daily on premise. They have a good sized selection to choose from. I picked up a few donuts; a double chocolate, vanilla frosted long john and a coconut donut.

GARRETT POPCORN 26 W. Randolph CHICAGO, IL 312-201-0511.

They have the best cheese and caramel popcorn which is called the Garrett Mix. Whenever I am in the downtown area, I make it point to get some popcorn from their shop. You can get a Chicago Blackhawks tin that they sell there and fill it with your favorite popcorn. It’s a one gallon size. Keep the tin; it’s a great keepsake and can be used for other things.

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JOY KOREA 233 W. Golf Rd. NILES, IL 224-938-9691. You can find them in the food court at Golf Mill Shopping Center. This is a Korean BBQ fast food restaurant. The beef dish I got had such a good flavor because it was marinated and grilled meat. I also tried an order of the fried shrimp which came with white rice and salad. And I got some kimchi- a very popular Korean dish, which is fermented cabbage and seasonings.

LULU BELLE’S PANCAKE HOUSE 3147 Mannheim Rd. FRANKLIN PARK, IL 847-233-9299. The black and white building catches your attention as you drive up. They have a cow theme going on there. They are open from 6:00 am until 3:00 pm serving breakfast and lunch. Breakfast was my choice here; I had an omelet and some pancakes. Good food, attentive service and great coffee.

ZANZIBAR 1036 W. Brynmawr CHICAGO, IL 773-334-8302. At first I thought this was a bakery but it actually is a café too. It’s a comfortable space where you can have a coffee, a sandwich, salad or just dessert. I picked up a few pastries there; some of them were even gluten free. Another cool thing they had in the front was a display of fun stickers for purchase, so I picked up one of those too.

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This is a gingerbread house created by chef Omar Martinez. This is a replica of Chicago’s legendary Knickerbocker Hotel. This replica was made from scratch and took over 65 labor hours to bake, assemble and decorate. Dessert Concepts is a Chicago based manufacturer of upscale scratch desserts for events, restaurants, hotels and coffee shops.

12/13/16 1:22 PM

Page 24

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Food Industry News® January 2017

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With the Cubs winning the World Series, Chicago is buzzing over which hometown team will take over the playoffs in basketball (Bulls), football (Bears), and hockey (Blackhawks), so the competitive spirit is in the air and tailgating is a major thing. What are the best kinds of food to have at your tailgate? According to Papa Ray’s Pizza & Wings of Chicago (HOME OF THE MONSTER SLICE!), you can’t go wrong with house salads, cheesy fries, wings, smoked pecan rib tips, made-to-order mac ‘n’ cheese, butter crusted calzones, Wisconsin mozzarella, breadsticks and delicious desserts.

Papa Ray’s Pizza & Wings was established in 2009 by co-owners and brothers George and John Rayyan. Both brothers have a passion for creating great recipes and serving them to their friends, family, and customers. They used the name “Ray” in honor of their father who they both looked up to – and to be honest, the pizza industry has become John and George’s obsession. They are passionate about being ithe best in the industry and trying to make every aspect of the Papa Ray’s experience amazing.

Today, Papa Ray’s Pizza & Wings operates four restaurants serving pizza in the Chicago neighborhoods of Uptown, Avondale, Logan Square, and suburban Carol Stream. For more info, visit paparayspizza.com.

12/14/16 3:07 PM

Food Industry News® January 2017

The State of Sales Along with new startups, long-standing businesses are recovering from the long national hangover. Small companies (less than $10 million in sales) are boosting revenue more than 7 percent from 2015, and 45 percent over six years, according to Sageworks, a financial analysis firm.

Net profit margins in 2016 have risen a little more than 8 percent over last year and 35 percent over six years.

Construction companies and those related to real estate—an economic bellwether—are doing particularly well, according to Sageworks.

Despite the growth—or because of it—small businesses continue to struggle with cash flow. The need to fund fluctuations in working capital, an indication of companies’ economic health, is up 2 percent over last year, according to Dun & Bradstreet and Pepperdine.

One problem is that large companies that took their time paying during the recession—for example, by extending payment terms to 40 or 45 days from the usual 30— continue to do so because they can. Those corporations’ small and midsize vendors, meanwhile, are eagerly racking up sales that they must then service. That means upfront investments in inventory and work force.

Thus, many smaller vendors are business rich and cash poor. –Excerpts from INC.

jan 2017 25-32.indd 25

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What to Taste in 2017: McCormick Picks the Future of Flavor For nearly two decades, McCormick has predicted emerging flavors – like chipotle chilies, coconut water and peri-peri sauce – that are now found everywhere from restaurants to retail shelves and kitchen cabinets.

Here are five flavor trends the experts at McCormick have identified for 2017: Rise & Shine to Global Tastes – Breakfast options with big, global flavors are being sought after by a generation of flavor adventurists not content with the same boring bowl. Try warm, sweet congee or a Middle Eastern-inspired breakfast hash topped with a spicy skhug sauce.

Taste It: Breakfast Hash with Skhug Sauce - Tender chickpeas, ground lamb or beef and roasted vegetables seasoned with a blend of coriander, cumin and fennel.

Say It: Skhug [shug], this complex Middle Eastern hot sauce is made with Thai bird eye chilies, cumin, cardamom, coriander, garlic, parsley, cilantro, olive oil and lemon juice.

Plancha: Flat-Out Grilling – Hailing from Spain, France’s Basque region as well as Mexico, the plancha (a thick, flat slab of cast iron) is growing in popularity around the world for creating a sizzling, smoky sear and flavor crust. Grillers can easily use the plancha with meats, seafood and vegetables, paired with bold sauces, rubs and glazes.

Taste It: Espelette Pepper-Rubbed Steak a la Plancha - a zesty, Mediterranean-herb rub enhances juicy steak grilled on a sizzling hot plancha.

Say It: Espelette [es-PE-let] pepper, originating from the Basque region of France, delivers a distinctively smoky, sweet and mildly hot flavor.

Egg Yolks: The Sunny Side of Flavor –

Egg yolks leave breakfast behind! Whether poached, fried or cured, chefs are pairing these indulgent golden gems with a range of spices, herbs and sauces on lunch and dinner menus.

Taste It: Mediterranean Vegetable Shakshuka - Sunny-side-up egg yolks simmered in a tomato and vegetable sauce make a rustic supper.

Say It: Shakshuka [shahk-SHOO-kah], flavored with a savory spice blend of smoked paprika, cumin, pepper, cayenne, turmeric and caraway.

Modern Meld – Discover the new cuisine for the 21st century - melding Eastern Mediterranean ingredients with Western European classics.

Taste It: Persian Minestrone - Persian Ashe reshteh meets Italian minestrone.

Say It: Ash-e Reshteh [OSH-e-resh-tay], a thick, hearty soup made with beans, herbs, turmeric and flat noodles.

Sweet on Pepper – Enter the new sweet heat. With an up-front bite and lingering sensation, peppercorns are finally capturing the spotlight. Their cedar and citrus notes pair perfectly with up-and-coming naturally sweet ingredients like dates and dragon fruit.

Taste It: Dragon Fruit & Strawberry “Poke” with Pepper Syrup - Fresh strawberry and diced dragon fruit salad atop a dollop of peppered whipped cream and crispy wontons.

Say It: Poke [po-kay], create this unique take on Hawaiian poke salad with a drizzle of balsamic-pepper syrup.

To view and explore the full Flavor Forecast 2017 report, visit www.FlavorForecast.com.

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First Foodservice Job: Dish Washer Favorite Food: Pizza, Pasta, Gelato

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Awards/Honors: Jean Banchet rising star chef Dirona Award “distinguished restaurants of North America” Chicago Magazine top 20 Pizzas Chicago Sun Times 3.5 stars Crain’s Chicago Business 2.5 stars Memorable Customers: Having my two year old son Dominic visit me at the restaurant for the first time was something I will never forget. He’s my toughest critic but I think I won him over that day!

Worst Part of Job: Maintaining consistent kitchen staff! In the past couple years it’s become increasingly difficult to find well trained line cooks, as well as motivated dishwashers. I believe the success of a restaurant depends on a consistent dedicated staff and with many restaurants opening and the worker pool shrinking, it’s made this challenging for most operators.

Most Humorous Kitchen Mishap: Forgetting to change the kitchen clock after day light savings time and firing food for a catering order one hour too early.

Favorite Food to prepare: Anything in a wood burning oven.

What part of the job gives the most pleasure: I think Italian customers are the hardest to please, and when you can have a guest chef visiting from Italy compliment your food and restaurant it is very rewarding.

If you couldn’t be a chef, what would you be and why: Neurological Surgeon was always my second choice!

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Sabotage: When a Coworker Trips You Up Sometimes it’s those closest to us who undermine us. Coworkers can, and sometimes do, sneak around you to make you drop a ball.

Competition can look like war if it gets intense. A bad team member can do damage to your performance as well as damage to a business. Stay humble, and keep records of your work. If it comes down to a discussion with a boss, you’ll want proof.

Remember that if an issue rises at the workplace, you might not be directly and solely responsible for it. A workplace is a team environment, and the responsibility –and sometimes the blame– is shared.

Change your passwords, shut down your computer when you leave your desk, and keep sensitive documents under lock and key.

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create boundaries and only give information out that is necessary.

If you find evidence of sabotage, take it seriously. Collect evidence to support your belief that you are being undermined. Keep written dates and times detailing your concerns with evidence to support them. Gathering information from other colleagues if they’re aware you’re being backstabbed.

Go out of your way to include them in projects and information... but nothing personal. You may find out they really didn’t have it out for you, but want to be simply included.

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Food Industry News® January 2017

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chicago Bag Tax Updates

and remit the tax for any new shipments of bags to the retail location that may have already been delivered to the warehouse/ distribution center prior to January 1st.

New Shipments of Bags

For all other shipments of bags after January 1st, Floor Tax less than 50 cents. retailers must pay the tax On January 1, 2017, reRetailers will keep the upfront to the distributor tailers must collect the bag bag tax collected on all unless they have received tax from each customer bags covered under the permission from the city for all bags either given floor tax. to directly remit to the city. away for free or sold for Retailers must collect This tax will work very similarly to how you currently pay the bottled water tax with the major difference being that you are allowed to keep a portion (2 cents) of this tax.

LEASE To own wiTh Receipts $1.00 BUY oUT! The tax must be sepa3 YEAR FinAnCing AvAiLABLE! rately stated on the receipt oR 90 DAYS DEFERRED inTEREST! if you want the $0.02 rebate. You can choose not to separately state the tax on the receipt, but you in turn will not be able to collect the tax from the customer.

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8223 S. Harlem on to those customers. If ICE MAKERS AS LOW Burbank, IL you pay the tax through AS $95.00 PER MONTH the distributor, then you will have to seek a refund “Daily Delivery to Chicago through that distributor. and All Suburbs” The city has guidance for www.ramarsupply.com 3 Year Financing With No Interest! Or 90 how this works with bottled water, and expect the CALL ToDAY FoR oUR CURREnT Days, No Payments, No Interest!!!

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lowed with the bag tax. If you pay the tax directly to the city, then you only send the city the taxes you collect from the customer.

If the customer does not pay tax, then there is nothing to remit to the city.

Clarification of Recycling Requirement All retailers that have 25% of gross sales in pharmacy and/or food, drinks, confections or condiments used for human consumption off premises and provide plastic bags to customers must also provide recycling bins for the collection of plastic bags that are thinner than 1.15 mils and other film plastic. All bags and film collected must be recycled.

Qualifying stores must also offer bags that are reusable as defined below either for free or for sale, “(1) a bag made of cloth or other machine washable fabric that has handles; or (2) a durable plastic bag, with handles, that is at least 1.15 mils thick and is specifically designed and manufactured for multiple reuse.”

Tanya Triche -IFRA Legislative Consultant, IRMA Vice President & General Counsel

12/13/16 2:38 PM

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

Food Industry News® January 2017

Page 29

Chicago and Cook County Sick Leave Requirement Updated In June, Chicago passed an ordinance amending Section 2-25-050 of the Municipal Code of Chicago (which details the city’s minimum wage requirements), enacting new sick leave requirements. .

BRANDS In October, Cook County passed an ordinance with the same language as the Chicago ordinance, such that employers in Chicago suburbs located in Cook County are Now available at subject to the same sick leave requirements as employers in the city. Both ordinances take effect July 1, 2017. These USDA Choice All Natural, Premium, Homestyle, & Classic ordinances apply to all employers who have a facility within Cook County or are subject to Chicago or Cook County Sliced or Whole licensing requirements.

Eligible employees (generally those working more than 80 hours in any 120-day period, with few exclusions) must accrue at least 1 hour of paid sick leave for every 40 hours worked, up to a total of 40 hours (5 days) per year. For purposes of calculating the sick pay that is accrued, employblack angus chicago style italian meatballs ees exempt from overtime are generally deemed to work Italian style fully cooked. Made with all beef hotdogs 40 hours per week. Employees are not required to start Ricotta and Pecorino Romano cheeses.

Available sizes: 8 to 1 & 6 to 1 accruing this leave until the ordinances become effective. $2.99 per LB Available sizes: 3oz, 2oz, 1.5oz, 1oz, .5oz, & wedding soup.

Employees are able to carry over half of their unused leave to the following year, up to a total of 20 hours. If the employer is subject to FMLA (over 50 employees), employees must be permitted to carry over an additional 40 hours of unused sick leave (on top of the previously-referenced 20 hours), but employers can restrict employees to only using these additional 40 hours for FMLA purposes. all natural dressings & sauces Employees can be prohibited from actually using this No artificial colors, flavors, or leave for the first 180 days of employment (such as during preservatives. Gluten free & no MSG a new employee probationary period), though leave will acChicago Chopped, 1000 Island, Balsamic Vinaigrette, Caeser Romano, Honey Mustard, Olive Oil & Vinegar, Ranch Buttermilk, Raspberry Vinaigrette Fat Free, Mayonaise X-tra Heavy, crue throughout that period. Employers are not required to Whole Grain Mustard, Sweet BBQ, and Buffalo Wing Sauce. pay out unused sick leave on termination of an employee.

This ordinances do not apply to any employer whose To order samples ask your Greco sales rep or call policies already give employees the opportunity to accrue Authentic Brands at 708-325-7930 ext 235 at least 5 days of paid leave on a 12-month basis “in a manner that meets the requirements” of the ordinance.

These means that employers who already give 5 days of PTO in accordance with the ordinances’ requirements, do It’s important to reflect on what you, not have to grant an additional 5 days of sick leave. To 4 Toxic Thought Patterns and your business, need to improve. meet the ordinances’ other requirements though, these 1. Do you accept only data that sup3. Good leaders recognize their biemployers would be required to allow employees to rollports what you think?

You’re running ases and constantly work to overcome over half of their unused PTO, up to a total of 20 hours. It is worth noting, though, that unlike the sick leave required the risk of overlooking a competitive them—and their businesses are stronby the ordinances, unused PTO would have to be paid out threat until it’s too late. ger for their diversity. at termination.

2. Don’t overestimate your strengths.

4. Stop talking. Deliver. –Adapted from Inc. While these ordinances do not apply to employees who are subject to a collective bargaining agreement that took effect prior to July 1, 2017, with respect to industries other than the construction industry, collective bargaining agreements taking effect after that date will have to proS Free Delivery • Consistent Pricing * Personalized Service actively opt-out of these ordinances for them not to apply Culinary Cooking Oils No Order Minimums to covered workers.

It is worth noting that Illinois also enacted a new sick leave law, but not with the same effect as the Chicago/ Cook County ordinances. The Illinois law states that, only OFFERING: to the extent an Illinois employer offers sick leave, that Canola /Corn Oil Blend • Pure Vegetable Oil • Extra Virgin Olive Oil leave has to be available in the case of a family member’s Liquid Clear and Creamy Shortenings • 100% Canola Oil illness, not just in the case of the employee’s Illness. Fam100% Corn Oil • Custom Blends Available ily member includes a child, spouse, sibling, parent, mothJoin the dozens of restaurants switching to Chef Mac to save time and er-in-law, father-in-law, grandchild, grandparent or steplabor. Call Chef Mac Now To Learn More (708) 945-9150 parent. This takes effect January 1, 2017. – IFRA

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Be Prepared for Employment Eligibility Verification Audits (I-9 Audits) Thousands of Notices of Inspection (“NOIs”) are sent out each year to US companies by US Immigration and Customs Enforcement (“ICE”).

This increase of audit notices are an effort to ensure that the hiring records of US businesses are in compliance with the laws and regulations that pertain to employment eligibility. Although these notices can be intimating, implementing measures to ensure that employers are prepared for employment verification audits is crucial.

The Immigration Reform and Control Act of 1986 (“IRCA”) requires employers to confirm whether individuals are authorized to work in this country. The Employment Eligibility Verification Form, also referred to as the I-9 form, was created by the government for that very purpose. For this reason, whenever a new individual is hired, employers must distribute the I-9 form on the first day the employee begins to work. Once the form is completed by the employee, the employer must examine the I-9 form for proper completion.

Employers should be prepared for any audit notices from ICE to avoid exposing itself to criminal or civil sanctions. NOIs from ICE not only require employers to submit I-9 documentation but also payroll records, copies of immigration files, copies of Social Security Administration communications, and other company related information. Once you receive an NOI notice you have three business days to produce the documentation. Before you receive these notices, here are some steps that you can take: 1. Adopt a comprehensive I-9 compliance program that addresses I-9 completion, policies, audits, and re-verification; 2. Implement internal audits to ensure that I-9 records are properly completed and up to date; and 3. Require your Human Resources Department to familiarize itself with the USCIS, “Handbook for Employers, Guidelines for Completing the I-9 form” to prevent identity issues.

The attorneys at Tristan & Cervantes have advised many businesses regarding hiring procedures and compliance with both state and federal employment regulations.

Temper and anger drive employees to stop trying, and drives customers away.

jan 2017 25-32.indd 30

Food Industry News® January 2017

HOT TRENDS Continued from page 1

TOP 10 CONCEPT TRENDS

1. Hyper-local sourcing (e.g. restaurant gardens, onsite beer brewing, house-made items) 2. Chef-driven fast-casual concepts 3. Natural ingredients/clean menus 4. Environmental sustainability 5. Locally sourced produce 6. Locally sourced meat and seafood 7. Food waste reduction 8. Meal kits (e.g. pre-measured/prepped raw ingredients for home preparation) 9. Simplicity/back to basics 10. Nutrition “Menu trends today are beginning to shift from ingredient-based items to concept-based ideas, mirroring how consumers tend to adapt their activities to their overall lifestyle philosophies, such as environmental sustainability and nutrition,” said Hudson Riehle, Senior Vice President of Research for the National Restaurant Association. “Also among the top trends for 2017, we’re seeing several examples of house-made food items and various global flavors, indicating that chefs and restaurateurs are further experimenting with from-scratch preparation and a broad base of flavors.”

“Chefs are on an endless quest to redefine how consumers eat,” commented ACF National President Thomas Macrina, CEC, CCA, AAC. “By masterfully transforming the ordinary into the extraordinary, culinary professionals are at the forefront of changing the culinary landscape.”

The National Restaurant Association surveyed 1,298 American Culinary Federation members in October 2016, asking them to rate 169 items as a “hot trend,” “yesterday’s news,” or “perennial favorite” on menus in 2017.

Watch for more “Top Trends” in our February issue.

Four to 10 percent of food purchased by a foodservice operation is discarded before ever reaching a guest, according to LeanPath. By keeping tabs on and reducing waste, chefs and operators can cut food costs and increase profits. –Con-

PBS To Honor James Beard, Julia Child, Alice Waters, Jacques Pépin American Masters announced that Feast it Forward™ has provided major funding for a “chefs flight” of four documentaries on culinary legends James Beard, Julia Child, Jacques Pépin, and Alice Waters, premiering May 2017 on PBS as part of the series’ 31st season.

New documentaries American Masters -James Beard: America’s First Foodie and American Masters: Jacques Pépin -- The Art of Craft will be paired with encore presentations of American Masters: Julia! America’s Favorite Chef and American Masters:Alice Waters and Her Delicious Revolution, respectively.

“We are thrilled to be able to bring the savory stories behind these culinary geniuses to viewers thanks to Feast It Forward’s generous support. Collectively, they set America’s dinner table, and I think people will enjoy seeing the connections between each of these chefs and how we eat today,” said Michael Kantor, executive producer of American Masters.

serve.Restaurant.org.

Street foods are ready-to-eat food and beverages prepared and sold by vendors on the street, in markets, from mobile carts and similar places.

The organization estimates that street food is eaten each day by 2.5 billion people around the world. –NRA Considered the national dish of Great Britain, fish and chips were first served together as a complete dish in the 1860s. There are around 10,500 specialist fish and chip shops in the UK and British consumers eat 382 million portions of fish and chips annually, according to the National Federation of Fish Friers.

Millennials are not loyal to fashion brands.

45% of those surveyed say nothing can be done to retain them –Lim College

12/13/16 2:38 PM

Food Industry News® January 2017

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Page 31

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Time for Change?

Consider These New Years Resolutions

Have you planned your advertising budget for 2017?

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A new year is upon us again. Here are a few resolutions you might consider for 2017: ■ Set aside at least 15 minutes of quality time for yourself every day.

■ Exercise at least three times a week for 30 minutes at a time.

■ Learn from your prior stressful experiences and improve your stressbeating skills.

■ Establish a personal journal to record positive events, quotes, and experiences.

■ Explore some new subject that you know nothing about. It’s a wide world, but a small planet.

Find it’s corners.

■ Take time to listen to good music.

■ Read a good book, every month if possible.

■ Laugh more, and try to see the funny side of life.

■ Find a realistic balance between work and pleasure.

■ Begin to give away those things of value that you no longer need, but someone else might need.

■ Celebrate every day.

One of these will be your last.

A Positive Tone Gets Positive Results

When you give orders, remember that you’re more likely to get results with a positive turn of phrase. A negative approach may cause resentment, and work won’t get done. For example: Negative: “If you can’t get the project done on time, our entire schedule will be thrown off.” Positive: “We can stay on schedule if you’re able to finish the project on time.” Negative: “Don’t get lost on your way to the meeting.” Positive: “Follow these directions to the meeting site carefully so we can begin on time.”

(Pamela S. Beeson and Patricia A. Williams, Technical Writing for Business and Industry, Scott Foresman & C0., Glenview, IL)

Avoid the Minutiae That Kills Productivity As a business owner, you never want to be the chump who is struggling for average results. If you are, there’s a good chance you’re stuck in a Twilight Zone of stupid tasks. You really don’t want to be there. That Twilight Zone is the 99% clutter/1% productivity that will mire the best operations.

You’ve got to hand off the mundane everyday stuff that a leader should’ve been delegating to someone who doesn’t have to be told to do it.

That 99 percent of the stuff you encounter every day that has nothing to do with what you want out of your business and is not part of the hard work it takes to get it. These distractions include personal drama and politics, or nonprofit garbage.

Living in the middle means becoming successful only to a limited level, and then stalling out. It means being average and risking that your business will fold because you lack the drive or stamina to do the hard work. Instead, you need to focus on the top and very bottom lines of your business.

The top line concerns are the soul and creativity of everything you do, everything you want out of your business. The bottom line is the work to do it. A big problem people have is forgetting to raise their heads while they’re digging in and working on bottom line production. Too much “bottom time” will leave your business without a connection or purpose or strategy, putting it in a vulnerable position. Chase your dreams on the top line and monitor the bottom line to be on top of your operation, and the marketplace.

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Food Industry News® January 2017

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Banks LOVE to make money on your mistakes.

Check your bank’s website for an option to link your checking account to a savings account. If you draw too much from checking, they’ll transfer money from the backup account (check for fees, but overall, banks offer this service free.). –Kiplinger’s

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Cheaper Insurance?

It’s hard to predict what the feds will do to insurance. But if you provide information about your health, age, contact information, length of term (from 10 to 30 years) and amount of coverage at www.accuquote.com.

You’ll get term insurance price quotes from several companies.

If prices are lower than for your current policy (or if you can lock in a low rate for a longer period), then choose an insurer and apply online. (The final price depends on the results of a medical exam.) Or call AccuQuote at 800-442-9899 to get a quote, especially if you have medical issues or coverage questions.

For about a dollar a day (a $40 savings), subscribers will receive some of the most popular dishes, delivered to their homes every other month. From beef and hot dogs with all the fixings to their awardwinning ribs and famous chocolate cake, it’s a feast at the front door all year long. Subscribers will receive the following Portillo’s favorites delivered to your home or business every other month: January Shipment: One Italian Beef Sandwich Deluxe package, slowroasted, thinly sliced beef cooked with Italian spices and served on French bread.

March Shipment: One Chicago-Style Hot Dogs (10 pack) topped with customary mustard, onions, relish, sport peppers, tomato, pickle, and celery salt.

May Shipment: Two full slabs of Portillo’s award-winning Ribs, tender baby back slabs marinated in Portillo’s house made sauce July Shipment: One Italian Beef Sandwich Deluxe package, slowroasted, thinly sliced beef cooked with Italian spices and served on French bread.

One Chicago-Style Hot Dogs (10 pack) topped with customary mustard, onions, relish, sport peppers, tomato, pickle, and celery salt.

November Shipment: The famous Portillo’s Chocolate Cake. Two layers of chocolate cake, plus frosting and a spatula, so you can frost your own famous Portillo’s chocolate cake and enjoy with your family and friends!

Prices include standard 2 day shipping Monday through Wednesday. Additional fees for Standard Overnight, Priority Overnight and Saturday shipping along with additional fees for shipments to Alaska and Hawaii which will still arrive in 2 days.

Never hire the smartest people only to ignore the improvements they can bring to your operation. –National Business

12/13/16 2:38 PM

WE DIDN’T INVENT ALL-DAY BREAKFAST.

WE PERFECTED IT.

LET US ROUND OUT YOUR MENU WITH THESE ITALIAN FAVORITES:

Mamma Ranne’s Italian Meatballs

Try a Cheesy Italian Beef

Don’t Forget the Double Italian Sausage

Nonna’s Sunday Sauce with Pot Roast

5 - ¾ oz. meatballs in a 7 inch roll Great Value – 3 ¾ oz. in total

Chorizo – Available in Raw Bulk or Fully Cooked Chunks

™ Style Sausage Topping for ulled P Piz nd za a H

R

aw

Angelo Grande

Bu

lk I ta

lian For

Pi z

za

Regional Manager

angelog@fontanini.com

847.702.8811

www.fontanini.com ©2016 Capitol Wholesale Meats

jan 2017 33-40.indd 33

Jim Anagnostopoulos - SW /Chicago

Linda Risa - SE & Indiana

John LaSalle - Rockford

jima@fontanini.com - 708.296.1300

lindar@fontanini.com - 708.302.6328

johnl@fontanini.com - 414.588.4612

Linda Parato - N & NW Suburbs

Chris Stone - Central IL

Tim Ryan - Quad Cities

lindap@fontanini.com - 630.248.4140

chrisst@fontanini.com - 309.678.8479

timr@fontanini.com - 815.260.6141

12/13/16 3:59 PM

Page 34

www.foodindustrynews.com

Food Industry News® January 2017

Olympia Foods Hand- Stacked Gyros Olympia’s HandStacked Gyros cones are available in chicken, pork or beef & lamb.

Cuts of meat are blended with spices and stacked manually in the traditional Greek method to form cones. Just like all Olympia’s gyros cones, these are cooked on vertical broilers and carved. The slices of savory meat that fall create a unique sandwich that brings a taste of Greece to your customer’s plate. For more info, visit olympiagyros.com.

Supplier Marketing in 2017: Getting Through To The Hardest To Reach Prospects and Buyers Ask any marketer who calls on busy, overwhelmed prospects and you are sure to get the answer “they are very hard to pin down”. From cancelled or no-show meetings to unread mail, the busiest prospects are always the hardest to reach. Here are some examples of what many suppliers go through when trying to get the attention of their best prospects in the food business: 1. Phone calls: As luck has it, you will hit the jackpot on calling at the worst possible times.

Expect to be told that “he or she is not available or not there” even if they are in.

2. In person cold calls: Expect to be told that “the owner or manager is not available or not in”. The owner may be the one telling you this.

3. Leaving samples for the chef or owner: Expect the sample to be eaten by anyone else but the person you left it for. This is very common. Many suppliers have resorted to only showing samples in-person when they are with the prospect.

4. Letters/Direct mail: Do you really want your brand or company associated with something commonly called “junk mail”? Who has

jan 2017 33-40.indd 34

the time to read junk mail anyway?

5. E-mail blasts: While these can be very affordable and effective at times, many chefs, managers, owners and buyers are too busy to review each bulk e-mail received. How may junk e-mails do you receive each day which are never opened and deleted without being read?

6. Trade shows: While this can be very effective, the larger the show the more likely that you will get lost or may be too busy to engage your best prospect when they come to your booth.

7. Buying contact or mailing lists of restaurants: Be prepared to waste important time because most lists of these buyers become quickly obsolete because due the high turnover of food businesses, their owners and managers.

Best practices for reaching and influencing food industry buyers: 1. Ads in trade magazines where buyers are looking for suppliers. Don’t choose any old magazine, select one that has extreme relevance to your target, like a local food industry trade magazine like Food Industry News. Most food buyers are “old school.” They enjoy the portability of a magazine and the ability to take it with them to read while eating, relaxing or in the restroom.

2. Magazine editorials designed to educate and influence buyers also support your other

forms of selling and marketing. Be sure the article is placed in a magazine that your customers and prospects read religiously and save for reference. Most articles will not include your contact info so be sure to have an ad in the same edition as the article.

3. Distribute your flyer or brochure to buyers by having a magazine (like Food Industry News) send it out or “piggyback” it inside their magazine. This will save you on postage fees and get you more readership because the buyer is already using the magazine to find suppliers. This becomes relevant to the buyer versus being seen as junk mail.

4. Target new buyers and buyers at new locations with “Welcome Packet Mailings” similar to those offered by Food Industry News.

This insures buyers who do not know who to buy from see your message and, information, and can then better understand what separates you from other companies you compete with.

5. Industry Buyers Guides: Ideally you should be listed everywhere your customers are looking. Google anything and you will get tens of thousands of results if not more in just seconds. Because most industry directory listings are paid, you will typically face less competition and be listed with the finest suppliers in the market.

12/13/16 3:59 PM

Food Industry News® January 2017

Page 35

TRAVEL With Valerie Miller DESTINATION: WAUSAU, WISCONSIN

Getting There: Fly/ Drive/Train Flights out of Chicago O’Hare on American, Delta and United Airlines Amtrak leaves out of Chicago’s Union Station It’s that time of year when all the winter fun begins. Granite Peak at Rib Mountain State Park is the largest and most complete ski resort in Wisconsin. It is the Midwest’s premier family ski resort destination. Granite Peak Mountains has 75 runs, a high speed 6 -passenger and 2 high speed quad chairs, not to mention two other chairs and two conveyor lifts. They have daytime and nighttime skiing.

If you’re new to skiing or want to brush up on your skills, they do have ski school offering classes under the guidance of an expert instructor. At the mountain, they have a historic chalet and lounge. Live entertainment is featured weekly.

If you need some pampering after a day of winter activities, head over to Hot Haus Spa or the Dayspring Health Spa for some body treatments, massage, sauna or a heavenly whirlpool soak. Both spas are located nearby the mountain.

Winter activities include: ice fishing, ice skating, sleigh rides snowboarding and cross country skiing.

Visit Sylvan Park –home to the largest tubing hill in the state of Wisconsin Accommodations: It’s a matter of choiceDays Inn, Fairmont Inn , Hampton Inn, Holiday Inn, Super 8 Motel and Courtyard By Marriott just to name a few. Another family friendly hotel 10 minutes away from the mountain is the Grand Lodge Waterpark Resort boasting the biggest indoor waterpark in central Wisconsin with seven waterslides, lazy river, and an arcade for the kids and fitness center.

Downtown Wausau has a variety of restaurants and pubs to choose from.

Shop at the many boutiques in the Riverwalk District or at the Wausau Center Shopping Mall which is also located in the downtown area. Wausau is also home to three different microbreweries; Bull Falls Brewery, Great Dane Pub & Brewing Company and Red Eye Brewing Company. Check the schedule at the Grand Theater- grandtheater.org and take in a performance or visit the Leigh Yawkey Woodston Art Museum.

For more information log on to visitwausau.com or skigranitepeak.com

Remind your staff that the success of your business depends on unity, effort, happiness to serve others and personal satisfaction.

jan 2017 33-40.indd 35

Food Industry News Offers A Full Suite Of Proven Effective Services and Tools Designed To Help You Successfully Reach Independent and Chain Accounts E-Blast Programs Get your message directly into the hands of buyers on their mobile or desktop device by running an e-blast program. You control the content, the timing and the areas you wish to target.

Series of 3 E-Blasts: $750.

Monthly Hot Leads Report Program

Stay on top of new openings, units changing hands and new sales opportunities with this monthly 8 page report. Also contains lists of new incorporations, market activity, insider information and more.

One Buyers Directory listing is included in this program.

One year Hot Leads Report program: $375 + $60 each for additional categories

Event Co-Sponsorships Our free industry events attract attendees from all segments of the industry. Attendees come to network, experience food samples and meet vendors they can trust. 2017 events will be held in January, June and September. Call for the exact date of our next event.

Event Cosponsorships: $500 per company

Internet Advertising As buyers visit our website, be present with a banner ad that links directly to your website or creates an instant e-mail which goes directly to you.

We offer three sizes of internet banner ads: $175, $295, $375

Send Your Brochure to FIN Subscribers

We offer the most affordable and effective way for you to get your brochure, flyer, coupon or rebate form into the hands of qualified buyers. You provide us with the brochure and we insert it into the magazine which goes directly to decision makers.

Price per piece: 8.5”x 11” flat insert 14¢ each 11”x 5” folded card insert: 12¢ each

12/13/16 3:59 PM

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Food Industry News® January 2017

www.foodindustrynews.com

Take the train; easy parking!

FOOD

INDUSTRY NEWS FOUNDED 1982

FREE*

PRESENTS

Shmoozefest Food and Liquor Tasting

Wednesday, January 25th, 2017

Morretti’s Edison Park, 6727 Olmsted, Chicago • 5pm to 9pm

Special Co-Hosts:

Armondo Vasquez, Chef/Partner, LaScarola and Michael LaPidus, Owner, Q-BBQ Restaurants Prize Raffles • Food Samples • Cash Bar • Free! No RSVP Needed *Business Card Required.

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Ice Solutions Please join us at this event to network with your friends and peers in the industry, and to taste new items and to meet great vendors who want to serve you.

jan 2017 33-40.indd 36

12/14/16 9:30 AM

Food Industry News® January 2017

Page 37

National News

Church’s Chicken has promoted Joseph Christina as CEO, succeeding Jim Hyatt in the role, the company said. Christina has served as the Church’s Chicken executive vice president of U.S. operations since 2013, overseeing operations at more than 1,150 franchise and company-owned restaurants in 29 states. With new funding, MOD Pizza has raised $77 million in 2016, as the chain explosively expands in the US and beyond. - Business Insider Hormel Foods Corp. is selling its Farmer John and Saag’s brands, as well as the associated farm operations, to Smithfield Foods Inc. for $145 million. Pieology Pizzeria has opened its fourth Michigan location in West Bloomfield. Dr Pepper has announced that it plans to increase alternative beverage maker Bai’s ad budget by $25 million after it acquires the brand for $1.7 billion. The label, which Dr Pepper expects to double in revenue twice over the next two years, will have the second-largest ad budget in Dr Pepper’s stable, after the flagship brand itself. - The

jan 2017 33-40.indd 37

Greg Foster has done it! In one minute, he consumed 120 grams of the Carolina Reaper to set a new Guinness World Records record on November 13, 2016 at the Arizona Hot Sauce Expo. The previous record had been 119 grams held

by Wayne Algenio set just six months ago at the NY Hot Sauce Expo in April.

Burger King has returned Cheesy Tots to its menu for a limited time. Celebrity chef Marcus Samuelsson is in the process of a developing a new restaurant concept that will open inside the redeveloped Hahne’s department store in Newark, N.J. The $174 million revitalization project, set to open in 2017, is a joint effort by Prudential and real estate company L+M. - The Wall Street Journal Daniel Humm, chef and co-owner of New York City’s celebrated restaurant the NoMad, is operating a food truck in Los Angeles to get a feel for the city before opening NoMad Los Angeles next fall. The truck offers gourmet takes on hamburgers, hot dogs and soft serve ice cream, including a chicken burger with truffles inspired by a chicken dish served at the NoMad. - Los Angeles Times Naf Naf Grill—a Middle Eastern restaurant is planning on opening two new locations in Southfield and West Bloomfield, Michigan in 2017.

Wall Street Journal

Friends of The Food Industry November Smoker

Meatballs Without Meat

Vegetarian meatballs are showing up on more menus, and chefs are forming the spherical foods with everything from bread and mushrooms to faux meat. Chef Michael Santoro says his hickory-smoked vegan meatballs made with Gardein’s Beefless Tips and espelette pepper are the No. 2 seller at Kingbird in Washington, D.C.’s Watergate Hotel. – Adapted from The Washington Post

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www.foodindustrynews.com

Food Industry News® January 2017

AMERICAN ACADEMY OF CHEFS DINNER

Omet Foodtech’s K70 Mixer

This is the smallest model of the range of mixers Omet offers with unloading from the bottom. A single, but large discharging port allows the total unload of the product in 90, 120 or 200 lt. buggies in few seconds.

The K70 can mix any kind of product desired, such as sausages, hamburger, salads and ready made products.

The mixing system, with double shafts and intersecting paddles, guarantees a delicate treatment of the product and the obtainment of an homogeneous mixture.

The stainless steel construction and reliable mechanics make a strong and durable unit that is free from maintenance. The main shafts can be easily and quickly removed and smooth surfaces and lack of corners make for fast and effective cleaning. Electronic sensors in the central system of the K70 protect against accidents. For more information, contact CRM. Their ad is on page 18

The wheel of fortune never turns for the man who is always going around in circles. — anon

jan 2017 33-40.indd 38

12/13/16 3:59 PM

Food Industry News® January 2017

CCPC LaRabida Hospital Thanksgiving 2016

Page 39

2017 Menu Trends

The Premier Software Solution for Wholesale Food

Vegan cheese, hearty breakfast items and savory ice cream in flavors such as sweet potato are likely to pop up on more menus in the coming year, according to a 2017 trend report from Baum + Whiteman.

Vegetables will continue to be on-trend in 2017, with radishes and “comfort food vegetables” leading the pack, the report says. –

Adapted from FoodBusinessNews.net

Jewel-Osco to Debut Upscale Store in Chicago

Jewel-Osco will open a high-end grocery on Clark and Division streets in downtown Chicago next year, on the site of an older store the retailer closed in 2015. The 45,000-squarefoot flagship will include a full-service bar and in-store fresh food dining options. – Adapted from The Chicago Tribune

Spotlight on: Monini

MONINI Classico (Originale) is Italy’s #1 selling extra virgin olive oil SKU. But that is only a portion of this famed family operation.

Zefferino and sister Maria Flora lead MONINI family expertise and commitment in selecting and producing High Quality Extra Virgin Olive Oil for over three generations The “heart and soul” of the Monini organization and their life’s true passion, Monini Olive Oil. Founded in 1920, the Monini headquarters is located in Spoleto, Umbria, Italy, and employs over 100 people. They maintain 8 production lines, controlling 170 stainless steel tanks and 1.3 million gallons of olive oil. The company is 100% Monini family owned.

Since 1899, in the province of Parma, in the heart of the Food Valley, Mutti has made high quality tomatoes its mission. The family farm has grown to a world-class industrial company and is still run with the same passion as four generations ago. All this passion is put into their tomatoes. Together with an ongoing focus on innovation, the company unceasingly searches for top quality. That is why each year at the end of the harvest, the best producer is awarded the Golden Tomato prize.

In addition to their acclaimed oil and tomato products, Molini Spigadoro offers hemp flour, wheat flour and their Chef in Black® natural food colors. A motto of Molini Spigadoro states their commitment to multi-generations of excellence:” We have not inherited the earth from our ancestors, but borrowed it for our children.”

See their ad on page XX of this issue for more information.

jan 2017 33-40.indd 39

New CEO for Meijer

Rick Keyes, who started with Meijer as a pharmacist 27 years ago and was promoted to president last year, has been named the first CEO from outside the retailer’s founding family.

Current CEO Hank Meijer has moved into the role of executive chairman of the 230-store Michigan-based chain. – Adapted from mlive.com

Fresh Ingredients Are Not a Fad Panelists at the Fortune MPW Next Gen conference believe that consumer demand for fresh, clean ingredients isn’t a passing trend; it is a permanent movement. “The new food consumer is moving toward fresher, cleaner labels, and transparency is king,” Suzanne Ginestro of Campbell’s C-Fresh unit said. – Adapted from Fortune

The man who is always kicking seldom has a leg to stand on.

— anon

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There’s an App for That, But Many Won’t Use It Will developing a mobile app help your organization increase sales or boost your brand? Don’t be too quick to jump on the bandwagon. According to data from Localytics, an analytic firm, 23 percent of users delete a new app from their device after just one use. The good news is that it’s a slight improvement from 2015, when 25 percent of users did away with their apps after trying them once. Overall user retention increased from 34 percent to 38 percent in the last year as well. Even so, 62 percent of customers will use an app less than 11 times. – Adapted from News Source

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847-699-3300 Food Industry News

P & S Meats, a local butcher shop and Greek ethnic food store is celebrating its 50th year of serving the community with fresh cut steaks and Greek specialties. In addition to the firm’s bustling retail and catering business, they also serve restaurants with pre-made and seasoned pork, chicken and gyros kabobs. Pictured are 1st and 2nd generation business owners Pericles and Gus Nikas. P & S Meats is located 7544 N Milwaukee Avenue in Chicago.

History of FRITOS Brand Corn Chips FRITOS brand corn chips is Frito-Lay’s landmark product. In 1932, Elmer Doolin produced the first FRITOS brand corn chips with a converted potato ricer. He would make 50 pounds of chips by hand in his mother’s kitchen at night, which he would sell from his Model T Ford during the day.

Mr. Doolin’s sales totaled between $8 and $10 per day. Daisy helped market Fritos by developing recipes that used the corn chips as an ingredient. Today, FRITOS has become a true icon with its classic corn taste and hearty texture. It was even the inspriation for the creation of another American favorite, Fritos Chili Pie. – Adapted from pepsico.com

February 5-7, 2017 Hilton CHiCago Early rEgi strati on dEa dlinE dEc. 25, 201 6

Experience the american culinary Federation signature series: three action-packed days of unparalleled educational sessions, hands-on workshops, culinary demonstrations and networking events with fellow chefs and foodservice professionals.

Visit acfchefs.org for more information or to register to attend.

jan 2017 33-40.indd 40

People Selling The Industry with Cary Miller

This month I am proud to be pictured with Steve Gill, executive chef of Hofbrauhaus Chicago located in Rosemont, Illinois. This is the first and only German micro brewery, beer hall, restaurant and beer garden to call Chicago home. Steve has become a master at creating remarkable scratch made German foods. Under Steve’s leadership this operation has seen increasing food sales and customer loyalty. For a great experience that echoes the 400 year history the Hofbrauhaus, visit their Rosemont location today.

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Food Industry News® January 2017

Eric Boelter (L) and Eric Chaplick are with Boelter Foodservice Design, Equipment & Supply, a full service dealer with new offices and an elaborate showroom located 1071 West Division Street in Chicago. If you have not visited them yet, you should. There are beautiful displays of tabletop items, glassware, accessories, supplies and equipment, all designed to offer you the highest quality which gives you the lowest cost per use.

The Boelter team are also experts in kitchen layout, design and planning, to help you achieve the best possible work flow and efficiency. You can see their ad on page 4 of this issue.

Dan Jones is with Wehrli Woodworks based in Naperville Illinois. The team at Wehrli are experts in reconditioning and refinishing wood tables, bars, chairs and restaurant furniture.

The difference between this company and others is their attention to detail and craftsmanship. If you are interested in freshening up your dining room or lounge, without replacing all of the furnishings, give Dan a call. They already serve many hotels, country clubs and upscale restaurants who understand that image and appearance are critical to retaining customers and building repeat business. You can see their ad on page 11 of this issue.

Joe Bucaro and Sammy La Bianca are the owners of Cugini Distributors, a small family owned and operated distributor offering pizza supplies, frozen pasta and Italian foods. Cugini serves many retail stores and upscale restaurants who enjoy a higher level of attention and service. Their philosophy is to offer competitive pricing with remarkable service. This attention to service is what separates this company from many others. If you are looking for a service oriented distributor, give Cugini a call. You can find them listed in our Buyers Directories under Pizza Supplies.

Jeff Goworowski is with Battaglia Distributing, a full line distributor of food and paper supplies to the greater Chicagoland and Midwest food industry. Jeff is pictured with Allessandro Balducci of Coricelli. Allessandro exports high quality olive oil to the US, which is distributed in Chicago by Battaglia. If you are looking for a sales rep who understands your business, give Jeff a call. He is an expert in helping restaurants to improve quality, control costs and create happier customers. You can find Jeff’s phone number in our Buyers Directory under Food Distributors.

Keith Miller is a Sales Manager at Alpha Baking Company, a full line bakery products supplier based in Chicago. Keith’s extensive experience in the baking business allows him to provide excellent product knowledge and fair pricing to his customers.

Over 90% of Chicago-area hot dog stands use their Mary Ann poppy seed hot dog buns.

12/13/16 3:59 PM

Food Industry News® January 2017

ACCOUNTANTS BDO (Formerly SS&G) ........................

Baker Tilly ............................................

Chamlin, P C .......................................

WeiserMazars LLC ..............................

ACCOUNTING FIRMS Parhas & Associates ...........................Page 15 WeiserMazars LLC ..............................

ADVERTISING Food Industry News ............................

AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance..........................

AIR FILTERS-SALES & SERVICE Averus .................................................Page 12 Olympia Maintenance..........................

ARCHITECTS Dearborn Architects .............................

Sarfatty Associates ..............................

ASIAN FOOD PRODUCTS Kikkoman Sales USA ..........................

ASSOCIATIONS GARC ..................................................Page 09 Illinois Restaurant Association.............Page 22 Illinois Dept of Agriculture ....................

ASSOCIATIONS & TRADES American Culinary Federation .............Page 40 Wisconsin Restaurant Association ......Page 11 ATM MACHINES Meirtran ATM .......................................Page 40 ATTORNEYS Dregerlaw ............................................

Scharf Banks Marmor..........................

Tabahi Law ..........................................

AUCTIONEERS Bob King Auctions ...............................Page 22 AWNINGS & CANOPYS Chesterfield Awnings ...........................Page 22 Universal Awnings & Signs..................

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847-824-4006 312-729-8100 847-583-8800 312-863-2400 708-430-4545 312-863-2400 847-699-3300 708-344-0344 800-393-8287 708-344-0344 312-939-3838 847-920-1100 630-954-1244 847-824-6941 312-787-4000 217-782-5809 800-624-9458 800-589-3211 800-382-5737 312-322-0955 312-662-4897 847-260-8182 847-363-2268 312-666-0400 773-887-3935

BAGS-ALL TYPES Bulldog Packing...................................

BAKERS-WHOLESALE Eli’s Cheesecakes ...............................Page 20 Gerhard’s European Desserts .............Page 21 Gonnella Baking Co ............................Page 06 IL Mulino di Valenzano Bakery ............Page 03 Lezza Spumoni & Desserts .................Page 27 JR Dessert Bakery ..............................

Julius Meinl Coffee N Tea....................

Labriola Baking Company ...................

Milano Baking Company .....................

Silverland Bakery ................................

BAKERY EQUIPMENT Leach Food Equipment Dist ................Page 06 BAKERY-PRODUCTS Instantwhip Chicago ............................Page 24 BAKLAVA Libanais Sweets ..................................

BANKING Ridgestone Bank .................................

BANNERS Universal Awnings & Signs..................

BANNERS & POSTERS Accurate Printing .................................

BAR SNACKS Belmont Sausage Company................Page 08 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ....

BAR STOOLS Chicago Booth .....................................Page 18 Richardson Seating-Fse Division ........Page 48 Waco Manufacturing ...........................

BAR SUPPLIES Ramar Supply Co ................................Page 28 Alfa Restaurant Supply........................

BATCH FREEZERS Kool Technologies ...............................

Page 41

630-458-1152 773-736-3417 847-234-0023 312-733-2020 773-934-1625 708-547-5969 773-465-6733 773-954-7571 708-371-1119 800-495-BUNS 708-488-0800 815-712-7707 800-933-2500 847-329-5060 847-805-9520 773-887-3935 708-824-0058 847-357-1515 847-705-6619 773-378-8400 312-829-4040 312-733-0054 708-233-0808 773-588-6688 630-483-2256

CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care ........................

CASH & CARRY OUTLETS GFS Marketplace ................................

CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS..........

CATERING-VEHICLES DCI Central..........................................Page 18 CCTV SYSTEMS Chicago Cardinal Communication .......

CELLULAR EQUIPMENT & SERVICE Air Corp Wireless ................................Page 14 CHAIR REFINISHING Wehrli Woodworks ..............................Page 11 CHAIR/BARSTOOL REPAIRS Restaurant Chair Repair......................

CHAIRS-COMMERCIAL Chicago Booth .....................................Page 18 Richardson Seating-Fse Division ........Page 48 Waco Manufacturing ...........................

CHARCOAL Charcoal Supply Company..................

CHEESECAKES Eli’s Cheesecakes ...............................Page 20 CHICKEN-PROGRAMS FSI/Foodservice Solutions ..................

CHILI Bistro Soups (Div of Vienna Beef) .......Page 17 Captain Ken’s Foods ...........................Page 25 CHOCOLATES Dessert Concepts ................................

CHOCOLATES-BULK Mellos Snacks .....................................

CIGARS Pacific Cigar Company ........................Page 38 CLASSIFIED ADVERTISING Food Industry News ............................

847-827-1188 800-968-6525 847-675-6066 800-468-7478 708-424-1446 630-514-9333 630-357-9663 630-424-0424 773-378-8400 312-829-4040 312-733-0054 312-642-5538 773-736-3417 847-719-6088 773-278-7800 800-510-3811 773-640-4727 312-550-1911 630-972-1189 847-699-3300

CLEANING PRODUCTS SuperClean .........................................

CO-PACKERS T F Processors ....................................

COFFEE Farmer Brothers Coffee.......................

Ronnoco Coffee ..................................

COFFEE & TEAS Royal Cup Coffee ................................Page 24 Julius Meinl Coffee N Tea....................

Ronnoco Coffee ..................................

COFFEE HOUSE PRODUCTS Ronnoco Coffee ..................................

COFFEE ROASTERS Tec Foods Inc ......................................Page 32 Ronnoco Coffee ..................................

Tugboat Coffee ....................................

COFFEE-GOURMET & SPECIALTY Julius Meinl Coffee N Tea....................

Ronnoco Coffee ..................................

COFFEE-ICED & COLD BREWED Ronnoco Coffee ..................................

COLD STORAGE Perishable Distribution Solutions.........

COLD STORAGE-PORTABLE Portable Cold Storage .........................Page 32 COMBI-STEAMERS Rational USA .......................................

CONSTRUCTION COMPANIES Walter Daniels Construction ................Page 10 CONSULTING & DESIGN A D E Foodservice Equipment ............

CONTRACT LABOR SERVICES Atlas Employment Services.................Page 21 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) .......Page 17 CORNED BEEF HASH Menza Foods.......................................Page 16

847-361-0289 847-709-2600 312-437-1818 630-669-2885 630-254-3365 773-954-7571 630-669-2885 630-669-2885 773-638-5310 630-669-2885 630-390-6613 773-954-7571 630-669-2885 630-669-2885 888-491-1641 800-535-2445 888-320-7274 773-775-0170 630-628-0811 847-671-1557 773-278-7800 630-230-0332

12/13/16 10:04 AM

Page 42 CORNED BEEF-FRESH Vienna Beef .........................................Page 37 EX-Cel Corned Beef ............................

CORPORATE GIFTS Vienna Beef .........................................Page 37 DAIRY-PRODUCTS Instantwhip Chicago ............................Page 24 DELIVERY-VEHICLES DCI Central..........................................Page 18 DESSERTS Eli’s Cheesecakes ...............................Page 20 Gerhard’s European Desserts .............Page 21 Algelato Chicago .................................

Dessert Concepts ................................

DESSERTS-WHOLESALE Lezza Spumoni & Desserts .................Page 27 DIRECT MAIL PROGRAMS Food Industry News ............................

DIRECT TV BKS Enterprises ..................................

DIRECTV All Sports Direct...................................

Prime Time Sports ...............................

DISHWASHER-LEASING & RENTAL Lee’s Foodservice ...............................Page 40 Cintas Corporation ..............................

DISTRIBUTOR SALES REPS Jeff Goworowski ..................................

DRAPERY CLEANING ON SITE Sexton Complete Care ........................

DUCT CLEANING Averus .................................................Page 12 Enviromatic Corp of America ...............Page 14 Black Diamond Plumbing & Mech. ......

Olympia Maintenance..........................

ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical ............Page 04 Black Diamond Plumbing & Mech. ......

ENERGY BROKER Century Energy Solutions....................Page 26 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS ..........................................Page 39 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage .............

ETHNIC FOODS Kikkoman Sales USA ..........................

FAUCETS Faucet Shoppe The .............................Page 10 FILM-CUSTOM PRINTED Prairie State Group..............................

FILTERS-EXHAUST SYSTEMS Averus .................................................Page 12 Olympia Maintenance..........................

FIRE ALARM REPAIR & TESTING Valley Fire Protection ..........................

FIRE SUPRESSION SYSTEMS Averus .................................................Page 12 Fox Valley Fire & Safety ......................

Henrichsen Fire & Safety Equip ..........

FIRE-EXTINGUISHERS Averus .................................................Page 12 Henrichsen Fire & Safety Equip ..........

FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service.....................

FISH ChiTown Fish & Seafood .....................Page 10 FLATBREADS Grecian Delight Foods.........................

FLEXIBLE PACKAGING Prairie State Group..............................

FLOOR CLEANING-REFINISH & REPAIR Sexton Complete Care ........................

FOOD BROKERS UJ Marketing .......................................

FOOD DISTRIBUTORS Devanco Foods ...................................Page 02 Tec Foods Inc ......................................Page 32 Alfa Restaurant Supply........................

Anichini Brothers .................................

Chef’s Quality Meats ...........................

Christ Panos Foods .............................

Cugini Distribution ...............................

GFS Distribution ..................................

Grecian Delight Foods.........................

Kronos Foods ......................................

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CLASSIFIEDS 773-278-7800 312-666-2535 773-278-7800 800-933-2500 800-468-7478 773-736-3417 847-234-0023 847-455-5355 773-640-4727 708-547-5969 847-699-3300 847-352-1118 630-918-3000 847-637-3500 800-728-1102 630-543-3666 773-851-7833 847-827-1188 800-393-8287 800-325-8476 866-855-2932 708-344-0344 847-381-0448 866-855-2932 630-817-3164 770-883-7441 847-928-0026 630-954-1244 773-478-3890 847-801-3100 800-393-8287 708-344-0344 630-761-3168 800-393-8287 847-695-5990 800-373-9714 800-393-8287 800-373-9714 847-322-9185 800-574-7748 847-364-1010 847-801-3100 847-827-1188 847-668-9068 847-228-7070 773-638-5310 773-588-6688 312-644-8004 708-333-0880 630-735-3232 708-695-9471 800-968-6391 847-364-1010 800-621-0099

FOOD EQUIPMENT Bob King Auctions ...............................Page 22 847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp.......................................

224-307-2232 FOOD PROCESSING EQUIPMENT CONTROLS Lumenite Control Technology ..............

847-455-1450 FOOD PRODUCTS Devanco Foods ...................................Page 02 847-228-7070 Menza Foods.......................................Page 16 630-230-0332 Tec Foods Inc ......................................Page 32 773-638-5310 GFS Marketplace ................................

800-968-6525 Grecian Delight Foods.........................

847-364-1010 Neil Jones Food Company ..................

800-543-4356 Riverside Foods ..................................

800-836-8303 FOOD PRODUCTS-PREPARED Captain Ken’s Foods ...........................Page 25 800-510-3811 FOOD-DISTRIBUTION SOFTWARE TopshelfDS ..........................................Page 39 770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS ..........................................Page 39 770-883-7441 FOODSERVICE DISTRIBUTORS GFS Distribution ..................................

800-968-6391 FOODSERVICE EQUIPMENT Leach Food Equipment Dist ................Page 06 815-712-7707 March Quality Used & New Equip .......Page 15 800-210-5895 Thunderbird Food Machinery ..............Page 28 866-451-1668 Losurdo Inc..........................................

630-833-4650 Rational USA .......................................

888-320-7274 FOODSERVICE EQUIPMENT & SUPPLIES Boelter Foodservice Equip & Supply...Page 04 888-263-5837 Alfa Restaurant Supply........................

773-588-6688 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical ............Page 04 847-381-0448 CSI - Coker Service Inc .......................

888-908-5600 Cobblestone Ovens .............................

847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ............

630-628-0811 Losurdo Inc..........................................

630-833-4650 Sarfatty Associates ..............................

847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc .......................

888-908-5600 Cobblestone Ovens .............................

847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co ................................Page 28 708-233-0808 GFS Marketplace ................................

800-968-6525 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage .........................Page 32 800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer....................Page 08 630-879-3131 FRYERS FSI/Foodservice Solutions ..................

847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware ...........

708-641-7007 GELATO Palazzolo’s Artisan Dairy .....................Page 34 800-4GE-LATO Algelato Chicago .................................

847-455-5355 GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy .....................Page 34 800-4GE-LATO Kool Technologies ...............................

630-483-2256 GENERAL CONTRACTORS Walter Daniels Construction ................Page 10 773-775-0170 GIARDINIERA Authentic Barnds .................................Page 29 708-749-5430 E Formella & Sons ..............................

630-873-3208 847-813-6040 V Formusa Company ..........................

GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical ............Page 04 847-381-0448 GOURMET-FOOD PRODUCTS Viola Imports .......................................

847-690-0790 GPS VEHICLE TRACKING Air Corp Wireless ................................Page 14 630-514-9333 GREASE REMOVAL SERVICE DarPro Solutions/Darling Int’l ..............

708-388-3223 Kaluzny Bros Inc .................................

815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental ...........................Page 17 888-551-1998 DarPro Solutions/Darling Int’l ..............

708-338-3223 Kaluzny Bros Inc .................................

815-744-1453 GREASE-EXHAUST CLEANING Averus .................................................Page 12 800-393-8287 Enviromatic Corp of America ...............Page 14 800-325-8476 Olympia Maintenance..........................

708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ...................................Page 02 847-228-7070

Food Industry News® January 2017 Grecian Delight Foods.........................

847-364-1010 Kronos Foods ......................................

800-621-0099 Olympia Food Industries .....................

773-735-2250 GYROS Devanco Foods ...................................Page 02 847-228-7070 Grecian Delight Foods.........................

847-364-1010 Kronos Foods ......................................

800-621-0099 Olympia Food Industries .....................

773-735-2250 HAMBURGER PATTY MANUFACTURER Devanco Foods ...................................Page 02 847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical ............Page 04 847-381-0448 Mechanical 24 .....................................Page 26 847-987-9738 Black Diamond Plumbing & Mech. ......

866-855-2932 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration ..............................

630-670-6890 HOOD & EXHAUST-CLEANING Averus .................................................Page 12 800-393-8287 Enviromatic Corp of America ...............Page 14 800-325-8476 Olympia Maintenance..........................

708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co .................

312-666-5222 HOOD SYSTEMS-FIRE Averus .................................................Page 12 800-393-8287 HOT DOGS Vienna Beef .........................................Page 37 773-278-7800 Crawford Sausage...............................

773-277-3095 Red Hot Chicago .................................

800-249-5226 HUMAN RESOURCES ADP .....................................................

847-507-4210 HUMMUS & SPREADS Grecian Delight Foods.........................

847-364-1010 ICE CREAM Chocolate Shoppe Ice Cream .............Page 23 608-221-8640 Fox Valley Farms.................................Page 15 630-231-3005 Homer’s Gourmet Ice Cream ..............Page 31 847-251-0477 Instantwhip Chicago ............................Page 24 800-933-2500 Palazzolo’s Artisan Dairy .....................Page 34 800-4GE-LATO Algelato Chicago .................................

847-455-5355 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ...............................

630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago ............................Page 24 800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ...................................Page 40 847-987-9738 Major Appliance Service ......................

708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Easy Ice...............................................

866-327-9423 Empire Cooler Service ........................

312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical ............Page 04 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures .............

708-366-3333 ILLINOIS FOOD PRODUCTS Illinois Dept of Agriculture ....................

217-782-5809 INSURANCE Jos Cacciatore & Company .................Page 27 312-259-8200 Caro Insurance Services .....................

708-745-5031 Concklin Insurance Agency .................

630-268-1600 ISU Northwest Insurance Services......

888-366-3467 Society Insurance ................................

888-576-2438 The Horton Group ...............................

312-989-1410 INSURANCE SERVICES Clermont Specialty Managers .............

312-881-1457 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company .................Page 27 312-264-6055 INSURANCE-RESTAURANT Heil & Kay Insurance Agency ..............

847-258-5310 INTERIOR DESIGNERS Sarfatty Associates ..............................

847-920-1100 INTERNET ADVERTISING Food Industry News ............................

847-699-3300 INVENTORY CONTROL Sculpture Hospitality............................

773-454-1300 ITALIAN BEEF Authentic Brands .................................Page 29 708-749-5430 Devanco Foods ...................................Page 02 847-228-7070 Fontanini..............................................Page 33 708-485-4800 Serrelli’s Foods....................................Page 27 877-385-BEEF Bari Beef..............................................

847-305-0056 Grecian Delight Foods.........................

847-364-1010 Red Hot Chicago .................................

800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ..............................

630-873-3208

ITALIAN SAUSAGE Devanco Foods ...................................Page 02 847-228-7070 Fontanini..............................................Page 33 708-485-4800 Anichini Brothers .................................

312-644-8004 JANITOR-SUPPLIES Ramar Supply Co ................................Page 28 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ..........................

630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest ....................................

800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Averus .................................................Page 12 800-393-8287 Enviromatic Corp of America ...............Page 14 800-325-8476 Olympia Maintenance..........................

708-344-0344 KITCHEN-RENTALS Spark Shared Kitchen .........................

312-399-2084 KNIFE-SHARPENING SERVICE Maestranzi Brothers ............................

708-867-7323 LABELS-ALL TYPES Prairie State Group..............................

847-801-3100 LAW FIRMS Dregerlaw ............................................

312-322-0955 LED-Menus-Lighting Ecolit, Inc .............................................

312-492-7010 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ...........................

773-254-6100 Mickey’s Linen .....................................

773-545-7211 LIQUOR-WHOLESALE Peerless Liquors..................................

773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions.........

888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ..............

847-899-8146 MARINADES-FOR MEATS CRM North America ............................Page 18 847-916-2051 MARKETING-SERVICES Illinois Royalty .....................................

630-487-1485 MAYONNAISE Columbus Vegetable Oils ....................Page 07 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest ....................................

800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats.....

800-382-2266 MEAT-WHOLESALE Devanco Foods ...................................Page 02 847-228-7070 Anichini Brothers .................................

312-644-8004 Chef’s Quality Meats ...........................

708-333-0880 International Meat Company ...............

773-622-1400 R Whittingham & Son Meats ...............

708-371-1650 MEATBALLS Authentic Brands .................................Page 29 708-749-5430 Bari Beef..............................................

847-305-0056 MEDICAL SUPPLIES Affirmed Medical Service.....................

847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods.........................

847-364-1010 MENUS-CUSTOM PRINTED Accurate Printing .................................

708-824-0058 MILK Instantwhip Chicago ............................Page 24 800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ....

847-705-6619 OIL FILTRATION DEVICES Vito Fryfilter .........................................

847-859-0398 OIL-FRYING Chef Mac Culinary Cooking Oils .........Page 29 708-945-9150 OILS & FATS-COOKING Columbus Vegetable Oils ....................Page 07 773-265-6500 OILS & SHORTENING Chef Mac Culinary Cooking Oils .........Page 29 708-945-9150 Columbus Vegetable Oils ....................Page 07 773-265-6500 OILS & VINEGAR Pastorelli Foods...................................Page 05 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils ....................Page 07 773-265-6500 Salad Oils International Corp ..............

773-261-0500 OLIVE OILS Columbus Vegetable Oils ....................Page 07 773-265-6500 Monini North America ..........................Page 03 203-513-2763 ORGANIC FOODS Pastorelli Foods...................................Page 05 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical ............Page 04 847-381-0448

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Food Industry News® January 2017 OVENS-SALES & SERVICE Cobblestone Ovens .............................

847-635-0172 PACKAGING SPECIALISTS Wertheimer Box Corporation ...............

312-829-4545 PACKAGING-FOOD & PRODUCTS Prairie State Group..............................

847-801-3100 PAINTING & HANDYMAN SERVICES Schubert Painting ................................

847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc ......................................Page 32 773-638-5310 PAPER-PRODUCTS Ramar Supply Co ................................Page 28 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co ................................Page 28 708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ...............................

708-695-9471 Pastafresh Home Made Pasta ............

773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts .............Page 21 847-234-0023 Julius Meinl Coffee N Tea....................

773-954-7571 PATTY MACHINES/FOOD FORMERS Berkel Midwest ....................................

800-921-9151 PAYROLL SERVICES ADP .....................................................

847-507-4210 PEANUTS-BULK(IN THE SHELL) Mellos Snacks .....................................

312-550-1911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ..............................

800-332-7805 Presto X Pest Control ..........................

888-627-5772 PHONES-CELLULAR Air Corp Wireless ................................Page 14 630-514-9333 PICKLES & RELISH Vienna Beef .........................................Page 37 773-278-7800 PITA BREAD Grecian Delight Foods.........................

847-364-1010 PIZZA CRUST CRISP ADDITIVES Krisp-It .................................................

800-574-7748 PIZZA CRUST MIX Via Pizzeria 1 2 3 ................................Page 10 847-727-6200 PIZZA PRODUCTS Krisp-It .................................................

800-574-7748 PIZZA SAUCE SEASONINGS Via Pizzeria 1 2 3 ................................Page 10 847-727-6200 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers .................................

312-644-8004 PLUMBING SERVICES Black Diamond Plumbing & Mech. ......

866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The .............................Page 10 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS..........

847-675-6066 POINT OF SALE SYSTEMS Retail Control Solutions .......................

630-521-9900 Schmaus Cash Register & POS..........

847-675-6066 POPCORN BULK-POPPED & RAW Mellos Snacks .....................................

312-550-1911 POULTRY-FRESH New S B L Inc......................................

773-376-8280 PRESSURE WASHING Olympia Maintenance..........................

708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing .................................

708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ..............................

630-873-3208 Milano Baking Company .....................

800-495-BUNS T F Processors ....................................

847-709-2600 PRODUCE DISTRIBUTORS Premier Produce .................................

847-678-0780 PRODUCE-LOCALLY GROWN Nichols Farm & Orchard ......................

815-236-1615 PUBLISHING Food Industry News ............................

847-699-3300 RE-UPHOLSTERY Chicago Booth .....................................Page 18 773-378-8400 Wehrli Woodworks ..............................Page 11 630-357-9663 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage .........................Page 32 800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & Mechanical ............Page 04 847-381-0448 Mechanical 24 .....................................Page 26 847-987-9738 CSI - Coker Service Inc .......................

888-908-5600 Climate Pros ........................................

888-463-8159 REFRIGERATION SERVICE Temperature Pros ................................

630-470-7664

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REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer....................Page 08 REFRIGERATION-INSTALLATION & REPAIR Polar Refrigeration ..............................

REMODELING & NEW CONSTRUCTION Walter Daniels Construction ................Page 10 RESTAURANT EQUIP MANUFACTURERS Sammic Corp.......................................

RESTAURANT EQUIPMENT FSI/Foodservice Solutions ..................

Losurdo Inc..........................................

RESTAURANT EQUIPMENT & SUPPLIES Boelter Foodservice Equip & Supply...Page 04 Custom Cooler & Freezer....................Page 08 Olympic Store Fixtures ........................Page 32 Ramar Supply Co ................................Page 28 Berkel Midwest ....................................

TriMark Marlinn Equip & Supplies .......

RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical ............Page 04 Berkel Midwest ....................................

CSI - Coker Service Inc .......................

Cobblestone Ovens .............................

Major Appliance Service ......................

RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ...............................Page 22 March Quality Used & New Equip .......Page 15 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ..........

Kudan Group Inc .................................

Nick Dibrizzi/Coldwell Banker..............

Pontarelli & Company..........................

RESTAURANT-DESIGNERS A D E Foodservice Equipment ............

Losurdo Inc..........................................

Sarfatty Associates ..............................

RESTAURANTS La Scarola Restaurant.........................

Pita Inn Restaurants ............................

SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products.....

SALAD-DRESSINGS Ken’s Foods ........................................Page 47 SALAD-DRESSINGS & OILS Columbus Vegetable Oils ....................Page 07 Tec Foods Inc ......................................Page 32 SANITATION TRAINING Illinois Restaurant Association.............Page 22 SATELLITE TV SYSTEMS All Sports Direct...................................

Prime Time Sports ...............................

SAUSAGE Belmont Sausage Company................Page 08 Vienna Beef .........................................Page 37 Anichini Brothers .................................

Crawford Sausage...............................

Red Hot Chicago .................................

SAUSAGE MAKING CLASSES CRM North America ............................Page 18 SBA LOANS Ridgestone Bank .................................

SCALES Berkel Midwest ....................................

SEAFOOD ChiTown Fish & Seafood .....................Page 10 Fisherman’s Pride ...............................Page 19 SEASONINGS & SEASONING BLENDS CRM North America ............................Page 18 SEATING Richardson Seating-Fse Division ........Page 48 Waco Manufacturing ...........................

SEATING REPAIRS Express Seating ..................................Page 21 SECURITY CAMERA SYSTEMS Chicago Cardinal Communication .......

SEWER(MAINT)-RODDING & JETTING Tierra Environmental ...........................Page 17 Black Diamond Plumbing & Mech. ......

DarPro Solutions/Darling Int’l ..............

SHARED KITCHEN Spark Shared Kitchen .........................

SHIPPING SERVICES Perishable Distribution Solutions.........

Page 43 630-879-3131 630-670-6890 773-775-0170 224-307-2232 847-719-6088 630-833-4650 888-263-5837 630-879-3131 773-585-3755 708-233-0808 800-921-9151 708-496-1700 847-381-0448 800-921-9151 888-908-5600 847-635-0172 708-447-4100 847-363-2268 800-210-5895 708-361-1150 312-575-0480 708-562-9328 847-778-3571 630-628-0811 630-833-4650 847-920-1100 312-243-1740 847-677-0211 847-678-8250 800-633-5800 773-265-6500 773-638-5310 312-787-4000 630-918-3000 847-637-3500 847-357-1515 773-278-7800 312-644-8004 773-277-3095 800-249-5226 847-916-2051 847-805-9520 800-921-9151 800-574-7748 800-543-2110 847-916-2051 312-829-4040 312-733-0054 630-985-7797 708-424-1446 888-551-1998 866-855-2932 708-338-3223 312-399-2084 888-491-1641

SHORTENING Columbus Vegetable Oils ....................Page 07 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ..............................Page 26 888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ..............

847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest ....................................

800-921-9151 Maestranzi Brothers ............................

708-867-7323 SNACK FOODS Belmont Sausage Company................Page 08 847-357-1515 SOAPS & DETERGENTS Lee’s Foodservice ...............................Page 40 800-728-1102 SOCIAL MEDIA SERVICES Stick Out Social ...................................

312-655-9999 SOFT DRINKS PepsiCo Foodservice ..........................

773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ...............................

630-483-2256 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS ..........................................Page 39 770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS ..........................................Page 39 770-883-7441 SOUPS Bistro Soups (Div of Vienna Beef) .......Page 17 773-278-7800 Vienna Beef .........................................Page 37 773-278-7800 SOUS-VIDE COOKERS Sammic Corp.......................................

224-307-2232 SPA King Spa & Sauna ...............................

847-972-2540 SPECIALTY FOODS Artisan Specialty Foods.......................

708-762-5238 SPICE BLENDS Famar Flavors .....................................

708-926-2951 STAFFING-SERVICES Atlas Employment Services.................Page 21 847-671-1557 STEAM CLEANING Olympia Maintenance..........................

708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist ................Page 06 815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest ....................................

800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery.....................

847-593-5957 TABLES-ALL TYPES Chicago Booth .....................................Page 18 773-378-8400 Waco Manufacturing ...........................

312-733-0054 TAMALES Supreme Frozen Products ..................

773-622-3777 TEA-GREEN Dewdrop Tea .......................................

630-335-7806 TEA-HOT & ICED Ronnoco Coffee ..................................

630-669-2885 TEMPORARY STAFFING Atlas Employment Services.................Page 21 847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty .....................................

630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean ......................................

773-784-2503 TOMATO PRODUCTS Monini North America ..........................Page 03 203-513-2763 Pastorelli Foods...................................Page 05 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ............................

847-699-3300 TRUCK DEALERS Fox Ford & Lincoln ..............................Page 15 773-687-7807 TRUCK GRAPHICS American Graphics ..............................Page 26 888-774-6270 TRUCK-REFRIGERATED DCI Central..........................................Page 18 800-468-7478 TRUCK-SALES & SERVICE DCI Central..........................................Page 18 800-468-7478 Mercedes Benz of Chicago .................

312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center .............................Page 23 708-352-5551 M & K Truck Centers (Hino) ................Page 24 708-793-5251 M & K Truck Centers (Isuzu) ...............Page 25 708-793-5251 TRUCK-VEHICLE GPS TRACKING UNITS Air Corp Wireless ................................Page 14 630-514-9333 TV SALES, SERVICE & INSTALLATION BKS Enterprises ..................................

847-352-1118 Prime Time Sports ...............................

847-637-3500 VEHICLE TRACKING DEVICES Air Corp Wireless ................................Page 14 630-514-9333

VENTILATING-SYTEMS CLEANING Averus .................................................Page 12 800-393-8287 Enviromatic Corp of America ...............Page 14 800-325-8476 Olympia Maintenance..........................

708-344-0344

VIDEO SURVEILLANCE SYSTEMS Chicago Cardinal Communication .......

708-424-1446

WALK IN COOLER, MOBILE, RENTAL/LEASING Portable Cold Storage .........................Page 32 800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical ............Page 04 847-381-0448 Mechanical 24 .....................................Page 26 847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer....................Page 08 630-879-3131 WAREWASHING PROGRAMS Lee’s Foodservice ...............................Page 40

800-728-1102

WEBSITE DESIGN Americaneagle.com.............................Page 41 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication..........Page 22 630-930-9516 WHIPPED CREAM Instantwhip Chicago ............................Page 24 800-933-2500 WINE PRODUCERS Ste. Michelle Wine Estates..................

630-302-5596

WOOD FLOOR CARE Sexton Complete Care ........................

847-827-1188

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630-483-2256

Want to add your business listings to our Directory of Services?

Call Food Industry News At 847-699-3300 to learn how!

12/13/16 10:04 AM

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CLASSIFIEDS

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

Japanese – Sushi – West Subs • 2015 Sales $450k • Rent $2,600 • Asking $196k

Hot Dog, Beef Gyros –NW Subs • Est approx. 5 years • Rent $2,579/ Gross • Asking $39k

Established Gyros, Beef and More – NW Subs • 2015 Sales $387k • Rent 4,000 • Asking $139k

LISTINGS PRICE REDUCED Wing Franchise – NW Sub • 2016 Monthly Sales $35,620 • Rent $2,700 • Asking $155k

Well Est. Breakfast & Deli Rest Chicago • Gross Sales $1,016,687 • Rent $8,110 • Asking $380k

Established Gyros, Beef and More – NW Subs • 2015 Sales $387k • Rent 4,000 • Asking $139k

Independent Pizzeria – Far West Sub • Sales $345k • Rent $750/mth • Video Poker allowed • Asking $125k

Papa Rays Pizza Franchise – NW Subs • Ave Monthly sales $31,862 • Rent $3,119/Gross • Asking: $115k

Breakfast/ Lunch – Chicago Loop • Gross Sales $516k • Rent $6,000 • 7am -3pm M-F S/S 9am-2pm • Asking $169k

Hotdog and Beef Restaurant – NW Subs • Monthly Sales $58k • Rent $8,500/ Gross (3,800 SQFT) • Asking $199k

Auntie Anne’s Pretzel Franchise – N. Dakota • 2015 Sales $276,266 • Rent $5,435/ Month Gross • Asking $199k

Corp Location

REALPOUL REALTY

NEW LISTINGS & UPDATES! LI NE ST W IN G!

Grilled Sub Franchise – West Subs • 2015 Net Sales $426,200 • Rent $4,420 • Asking $119k

312.575.0480 www.kudangroup.com

REL PRN DISUT IECW CINE E DG!!

Independent Soup,Salad & Sandwich Concept. - Chicago • OGOLVIE TRAIN STATION • Sales $358k • Rent $4,600 • Price: $159k

RE PR DU IC CE E D!

Pizzeria – Dine in/ Pick-up/ Delivery – NW Subs • Sales approx. $580k • Rent $2,666/ mth Gross • Asking $185k

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

Kudan Group twitter.com/RestaurantRE

LI NE ST W IN G!

Fast Casual/ Pizzeria – Far West Subs • 2015 Gross Sales $1.7MM • Rent $1,850 • Asking $750k

LI NE ST W IN G!

Fast Casual Burger Concept – Far North Subs • Sales $875k • Rent $4,100/Month • Asking $575k

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Wishing You and Yours a Happy and Prosperous New Year 2017

LI NE ST W IN G!

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

Call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote, 4) Story of your business in Estiator magazine MEMBER: CRBA

RE PR DU IC CE E D!

LI NE ST W IN G!

A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE

Andersonville- 1463 W. Leland Ave. - Business with Below Market Rent

Restaurant and catering business in the heart of Andersonville with below market rent and all FF&E included. Retail Food, Incidental Liquor & Catering Liquor Licenses.

Size: 2,090 SF Rental Rate: $2,250/Mo. (Gross) Price: $99K (Business) Contact: Adam

Bucktown- 1960 N. Damen Ave. - Izakaya Mita

Well reviewed restaurant with incredible corner location on Armitage & Damen.

Fully-equipped kitchen, bar & Black Iron.

Size: 1,840 SF Base Rent: $4,000/Mo. (Net) Price: $249K (Business/Assets) Agent: Jerrod

Edgewater- 1138 W. Bryn Mawr Ave. - Lovely, Too Restaurant with enormous catering & commissary kitchen. Located 1/2 block from Bryn Mawr Red Line station. Black Iron, food prep area, office, storage and basement included.

Size: 4,550 SF Rental Rate: $6,753/Mo. (Net) Price: $149K (Business & Assets) Agent: Jarrett

Greektown- 770 Gladys Ave.- Loft Space for Lease Ground floor loft space in the heart of Greektown right off of the Kennedy Expressway.

Abundant light, wide open floor plan and high ceilings. Ideal for office/retail use.

Size: 1,721 SF Rental Rate: $14/SF (NNN) Agent: Adam

Greektown- 769 W. Jackson Blvd. - Gyro Mena II

Turn-key restaurant in excellent condition. Fully-equippped with large kitchen. Located in the heart of Greektown, adjacent to the Hellenic museum and near UIC campus.

Size: Approx. 3,200 SF Price: $159,900 (Business) Agent: Adam

Lakeview- 3032 N. Grand Ave. - Grand River Bar & Grill Turn-key restaurant in the dense commercial and residential district of Lincoln-Belmont-Ashland. Furniture, fixtures, equipment and licenses included.

Size: 1,650 SF Rental Rate: $3,300/Mo. Price: $124,900 (Business) Agent: Adam

Lombard- 500 E. Butterfield Rd. - Beer House Chicago

Newly built-out space with large walk-in beer cooler and sophisticated 60 tap system.

Rare beer-only liquor license in place. Located at busy Yorktown Shopping Center.

Size: 3,175 SF Rental Rate: Contact Agent Price: $125,000 (Business) Agent: Jerrod

Pilsen, East - 1900 S. Halsted St. - Retail for Lease Rare opportunity to lease in the up and coming East Pilsen Neighborhood. Open space available for loft storefront, creative office or production uses. Full basement & ktichen.

Size: 1,400 SF Rental Rate: $24/SF (Modified Gross) Agent: Jerrod

Mount Prospect- 702 N. River Rd. - Finn McCool’s

Well-built building/business on over two acres of land. High-grossing, multi level venue including roadhouse, diner, sports bar and nightclub. True Turn-Key operation.

Size: 4,669 SF (Bldg.) 87,323 SF (Land) Price: $1.48M (R.E., Business & Land) Agent: Jarrett

Oak Lawn- 5130 W. 95th St. - Krauss’ Gaslite Lounge Hometown favorite sports bar with kitchen. Family owned and operated for over 40 years.

Located in a well developed area on 95th and Tulley Ave. with great visibility.

RE PR DU IC CE E D!

Size: 2000 SF + Basement Price: $750K (Real Estate/Business/Assets) Agents: Chad/Anthony

RE PR DU IC CE E D!

BREAKFAST-LUNCH Breakfast-Lunch / Fast Food 6am to 3pm $80,000 BREAKFAST-LUNCH Breakfast-Lunch - All Newer - Retirement - 179 Seats - a Must See PENDING BREAKFAST-LUNCH Free Standing, Corner, Over $500K Spent in Upgrades; 170 Seats $325,000 COMMERCIAL & RESTAURANT Restaurant Plus 6 Apartments Above it! A Superb Deal. $495,000 FAST FOOD Over 30 Years Fast Food Business with 50 Seats $45,000 FAST FOOD Free Standing - Corner - ~50% of F&E ~ 2 Years Old $129,900 FAST FOOD Greek Yogurt, Raw Juices, Smoothies, Coffee & Tea! $145,000 FAST FOOD Fast Food - Short Hours - 6 Days -Texas-Style Smoked BBQ $159,000 PIZZA A 1,200 sq. ft. Pizza Operation with low rent and decent profits $79,000 RESTAURANT Free Standing, Excellent Deal, With Property, True Opportunity PENDING RESTAURANT ITALIAN Italian Restaurant with Outside Patio -Fine Reputation $295,000 RESTAURANT-BAR-PIZZA Restaurant-Bar-Pizza-Free Standing-W/out Property-Owner Financing $350,000 RESTAURANT-BAR-PIZZA Restaurant-Bar-Pizza-Free Standing-With Property-Owner Financing $1,695,000 RETAIL STORE(S) 2 Retail Stores Fully Occupied - A Good Investment Deal! $99,000 SPORTS BAR & RESTAURANT Free Standing - Sports Bar & Restaurant - Business Only $475,000 SPORTS BAR & RESTAURANT Sports Bar / Restaurant - Business & Property, Great Place-Low Price $1,495,000 SPORTS BAR & RESTAURANT Free Standing - Sports Bar & Restaurant - Business & Property $1,695,000 SPORTS BAR + 5 Stores Outstanding Sports Bar and Grill with 5 Stores - A Truly Great Deal! $2,875,000

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Food Industry News® January 2017

CLASSIFIEDS

River Grove- 2300 N. River Rd. - Totu Cafe - Real Estate & Business Sale Mixed-use property located on three full lots. Includes fully-equipped restaurant/bar with two patios & attached office/apartment. Gaming license also included. Business $89K. Size: 3,950 SF Rental Rate: $5,000/Mo. (Mod. Gross) Price: $574K (R.E.+ BU) Agent: Adam

River West- 669 N. Milwaukee Ave. - DeLux

Popular, longstanding neighborhood sports bar and grill with a great lease. River West corner location with strong demographics. Ideal for carry-out, delivery or casual dining.

Size: 3,200 SF Rental Rate: $5,655/Mo. (Net) Price: $149K (Business) Agent: Bob REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM

Kudan Group, Inc. 566 W. Lake St. Suite 320 Chicago, IL 60661

MEMBER: CRBA

12/13/16 10:04 AM

Food Industry News® January 2017

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

NEW! WESTERN SUBURBS ON MANNHEIM ROAD

NEW! DOWNTOWN WESTERN SUBURBS National Tenant Location. Class “A” turn-key sports barrestaurant-banquet with five (5) gaming machines The building divides itself into restaurant-bar 5,600 SF on the first floor and banquet room. 5,600 SF on the lower level on 20,000 SF lot. For Lease, plus key money; Lease 12.85 per SF NNN. Real Estate Taxes $7.14 per SF. On the owner’s request, must be qualified and fill and ok confidentiality agreement.

NEW! WESTERN SUBURBS-LOMBARD Turn-key free standing restaurant bar-banquets 6,900 SF building, seats 270+/-, Lot 70,000 SF parks 100+/-. Low Real Estate taxes $24,000 a year or $3.47 per SF. For Sale/Lease. Lease type: Triple Net. Lease price per SF: $15 NNN Asking price: Upon Request NEW! WESTERN SUBURBS - LISLE For Lease-free standing former restaurant. 2,520 SF plus 1,000 SF lower level brick building. Lot 22,850 SF, Hard corner stoplight intersection SEC of Main Street (Route 53) and Maple Ave. National Tenant location by Benedictine University. Next to major national tenants, high traffic counts, great demographics. Lease type: NNN/$30 per SF NNN. Real Estate Taxes: $5.60 per SF

Turn key, fully equipped fast food restaurant with drivethru window All new & shiny. 1370 SF plus 1,200 SF lower level with high flexicore ceiling. Building 13,304 SF; lot parks 17 cars plus additional parking. Next to Dunkin Donuts & CVS Pharmacy. High density traffic.

FOR LEASE/FOR SALE. Call for more information.

NEW! SOUTHWEST SUBURBS Hard corner, National Tenant Location

Route 83 & Cal Sag Road; High traffic counts 2016 IDOT reports 40,000+/- at the intersection of Cal Sag and 127th Street; Free standing 3,600 +/- bldg. on 30,000 SF lot; Available For Sale & Lease; Call for more information.

NEW! WESTERN SUBURBS

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

ORLAND PARK AREA 1,000 - 4,200

NEW! MELROSE PARK

National Tenant Location. Corner free standing 4,000 SF on 16,000 SF lot. Restaurant-Bar-Gaming plus outdoor beer garden. Business very well established. $15,000 a week in sales over $100,000 net profit a year. Bank will finance with 10% down. Selling Real Estate & Business.

NEW! CHICAGO-LITTLE ITALY-UNIVERSITY VILLAGE ON TAYLOR STREET 30 years established Italian-American Restaurant-Bar. 3,000 SF trophy, Class A Building plus lower level. Seats 100+/- nearby Carm’s Beef & Italian Ice, Tufano’s Italian Restaurant, Rosebud, Tuscany, Al’s Beef & Mia Francesca. Selling Real Estate - Business call for more information. Qualified buyers must sign confidentiality agreement and have proof of funds before showing.

NEW! CHICAGO NW/NORRIDGE AREA ON IRVING PARK ROAD

Family style bar-grill & pizzeria. Corner free standing mixed use 4,055 SF bldg. 1st floor-3,125 SF bar-grill seats 100 +/-, 30 ft. sit down bar. 2nd floor-4 bedroom apartment.

Low Real Estate taxes. Parking for 30 +/- cars.

Established for 20 years, owner retiring. Open from 4pm to Midnight, potential for longer hours. Profitable business, 3 years Federal Income Tax returns available. Clean incidental liquor license & PPA license. Selling Real Estate & Business.

WESTERN SUBURBS - NAPERVILLE One Story Free Standing, Turn-Key 4,600 +/- SF Full service restaurant-bar. Large dining areas, full service sit down bar. 2 large kitchens & prep area with walk in coolers & freezers.

Sits on 37,000 +/- lot, Seats 200, Parks 60+/North of I-88 west of Route 59 on Ogden Avenue.

Selling Real Estate, FFE, Call for more information.

NEW! EVANSTON NEAR NORTHWESTERN UNIVERSITY

Hot restaurant location, turn-key in downtown Evanston Free standing 3,500 SF building plus 1,500 SF basement. Seats 140; parks 17 cars. National tenant location. Call for more information.

NW SUBURBS Hot Suburb-Downtown Location. Turn-key brand new restaurant–sit down bar–banquets. Water view patio with covered bar area.

4 room apartment and full basement. Low Real Estate taxes. 5,500 SF building plus basement. Fully sprinkled, with plenty of parking.

Available For Sale: $799,500 includes Real Estate Business Fixtures & Equipment. Available for Lease: $14 per SF Triple Net NNN or $6,350 per month.

Real Estate taxes $1.14 per SF or $657.00 per month.

NEW! CHICAGO, SW, ARCHER & HARLEM

Bar with clean Tavern license.

Includes Real Estate and Business. Chicago, SW, Archer Avenue & Harlem Avenue.

Call for more information.

Happy New Year! Thank You For Your Business!

MEMBER: CRBA

Retail Space Available-Hot Location Located in famous strip center Ready for restaurant development Mediterranean, Fried Chicken, Fast Food, Pizzeria, Chinese, etc. For Lease only $16.50 per SF gross. Very Negotiable.

NEW! CARBONDALE, IL National tenant location. Free standing 3,754 SF brick building with drive thru window on 28,200 SF lot. Parks 30+/-. For Lease triple net lease $20 per SF NNN. Real Estate taxes $3.20 per SF. Other tenants including Panda Express, Panera Bread, Auto Zone, Fazoli, Chipotle, Burger King, McDonald’s just a few doors down from the Mall include Macy’s, JC Penney, etc.

Nick Di Brizzi 888-317-7721

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

SPORTS BAR FOR SALE

$502,000 owner profit per yr.

Includes $750K of Real Estate+ Furniture, Fixtures, & Equipment.

Western Suburbs w/ karaoke stage, lighting, poker and gaming revenue, pool table, outdoor beer garden. 9,500 Sq Ft. Updated/clean atmosphere. Prime location near train and interstate. Excellent opportunity for someone who knows food.

Owner health, will train.

Call for details! 630-862-5234

Pastry Chef - Career Opportunity

Gerhard’s Elegant European Desserts, Chicagoland’s leading premium European scratch dessert pastry shop for over 22 years is growing and seeking a qualified, experienced Pastry Chef for our Lake Forest wholesale/retail establishment.

Experienced candidates may contact Mary Greub, at 847-234-0023 or greub@sbcglobal.net.

Your confidentiality is assured.

jan 2017 41-48.indd 45

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! PIZZA/DELI CONCEPT

“HOT, HOT, HOT”

Apx 2,500 Sq. Ft. Seating for approximately 65-80. Great Lease, Heavy Traffic Area just outside of the Loop. Near Greek Town – a community favorite, limited hours.

Pride of Ownership, Asking $119,900

Fast Casual Restaurant w/ Property. Income Producing, Call for Details!!! Price to Sell $399,000

SPORTS BAR/GRILL

SHRIMP HOUSE

Freestanding 2,500 sq. ft. restaurant. A community favorite!

Seats 60. Abundant parking. 4-5 star reviews on Yelp, Facebook and TripAdvisor. Asking low 300Ks. Call for details.

PANCAKE HOUSE

PIZZERIAS WITH BANQUETS

Chicago

location.

Multiple locations.

3,000 sq. ft.

Starting from upper 400Ks. Seats 120.

Long established, over 50 Long term, years of history. Seller retiring.

EXTREMELY CONFIDENTIAL favorable lease Limited hours. Possible owner financing. Asking $99,000 OBO. Call for details.

RESTAURANT/BANQUET FACILITY

Located in SW burbs, adjacent to a golf course community; great for banquets. Seating 400 plus. Apx. 58,000 Sq Ft site, building w/ walk out lower

level. Over 13,000 Sq Ft. Low RE taxes, being offered below current appraisal.

Bank owned w/ possible financing available. Asking $699K

Approximately 4,500 sq. ft. w/ patio. Seats up to 200 plus. Paved parking.

Located in strip center community. Southwestern burbs! Priced in the mid $180s. Long-term lease with seller financing available.

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

HAVE A HAPPY AND PROSPEROUS NEW YEAR!

12/13/16 10:04 AM

Page 46

Food Industry News® January 2017

CLASSIFIEDS

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

Vince Ferraro

Happy New Year!

MIXED USE: “Trophy Building,” heart of far NW suburb, across train station. Includes fully equipped rest/ bar and 3 apartments. REAL ESTATE FF&E @ $495K SUPPER CLUB: Just over the border! Elegant, intimate, update restaurant & bar. Seating over 75...banquet room seats 200 with bookings into 2017...Apartment is 1,400 sf with 3 bedrooms and 2 baths...all housed in a beautiful Victorian building nestled in oak trees on 21/2 acres! Plenty of parking. Established 1991.

Owners retiring. REAL ESTATE, BIZ, FF&E @ $585K. YOU CONCEPT: Sports Bar or Upscale Casual will work. Fully equipped! Video gaming!! NW suburb.

Great lease! FF&E@ $125K BROASTED CHICKEN: Unique fast food establishment serving “southern comfort food” and specializing in broasted chicken. This freestanding building seats 40 and parks 12. It is highly visible at a busy intersection in NW Chicago. Known for its delicious food and friendly service, this popular spot receives rave reviews.

Tenant favorable lease has renewal options for long term. Illness forces sale. BIZ, FF&E @ $159K DELLS AREA: Turn-key. Family Style with liquor license.

Freestanding. Living quarters. Paved lot. Signage.

Volume. Booming Plover WI. Owner retiring after 29 years!

R.E., BIZ, FF&E: CALL. CATERER: Full kitchen plus on site event room or café!

Features recipes of area’s popular Italian chef. Visible end cap with parking. Near west suburb. Great lease!!

Training provided. Illness forces sale. Price reduced to $55K with possible financing.

LOCATION: River & Oakton, Des Plaines. 13,200 sf lot / 2,600 sf building. Former restaurant. REAL ESTATE @ $575K CASUAL: Affluent NW suburb, just off I-90. Freestanding brick building on +/- 1 acre. Seats 175, parks 200.

Fully equipped T-key. REAL ESTATE, FF&E @ $1.2M TAVERN: Great opportunity! Great lease! Includes apartment, volleyball courts and picnic area! Near Great America!

Financing! Biz, FF&E...reduced to $139K! DEVELOPMENT SITE: North Suburb. 65,934 sf. REAL ESTATE with bar, patio, apartment, 3 bedroom house, garages, paved lot and vacant space. Well maintained.

Must see!! Package @ $749K.

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847-778-3571

OAKBROOK BUTTERFIELD RD Three Level

Restaurant, Lounge, Main & Private Dining Rooms Outdoor Patio backs to Waterfall Banquet, Conference Center Build-Out Nearly Complete 30,000 sq ft – Divisible Part of Huge P.U.D.

FT. LAUDERDALE, FL Restaurant Lounge in

FAST FOOD BUSINESS –— FOR SALE ––

1,800 sq. ft. restaurant with drive-thru.

Located in Hammond Indiana. Newer building on a busy street. Plenty of parking.

Includes kitchen equipment, furniture, fixtures and more. Will train new owner.

Asking $100,000 Call Dino (219) 595-2005 Fully Equipped Production Kitchen for Lease

NuRiver Landings Huge Outdoor Patio Overlooks NuRiver Upstairs Mezzanine for Overflow or Banquets Boat Slips Available New Build-Out Nearly Complete 7,000 sq ft + 2,000 sq ft Patio Indoor and Outdoor Bars

South Lake Tahoe In Tahoe Keys Marina

Spark Shared Kitchen, available immediately. Perfect for caterer or food production. 8,200 to 12,000 sq. ft. $14 - $16 per sq. ft.

1,900 sq. ft. cooler with prep & hand sinks, 900 sq. ft. freezer.

500 sq. ft. refrigerated production room with blast chiller & prep and hand sinks. Option to purchase existing equipment (4 convection ovens, combi-oven, 6 burner stove, tilting skillets, etc.)

Two refrigerated loading docks with levelers. 600 sq. ft. cook room with 24” hood. Dish room with dishwasher & 3 basin sinks.

M & F bathrooms. Offices and conference room.

McKinley Park location (near 39th & Western). Located on private street. Ample parking with secure truck parking available.

Call Richard Mott (312) 399-2084 or rmmott@gmail.com

COMMERCIAL/RESIDENTIAL BUILDING

& Yacht Club Restaurant, Lounge, Banquet Rooms Great Outdoor Patio for Dining & Entertainment Operating for 20+ Years

Kristopher 630.268.4000 kris@plencner.com

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

Tavern license.

Lot 50 x 125. Occupancy: 98 Some financing available. $775,000

Call Wesley at 773-671-1273

FOOD INDUSTRY NEWS CLASSIFIED RATES

2” x 2”............................................................... $50 4” x 2” ................................................................ $100 6” x 2” ................................................................ $150 4” x 4” ................................................................ $200 4” x 5” ................................................................ $250 4” x 6” ................................................................ $297 4” x 8” ................................................................ $397 4” x 10” .............................................................. $497 10” x 6” .............................................................. $662

FULL PAGE ........................................................... call CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!

MEMBER: CRBA

jan 2017 41-48.indd 46

12/13/16 10:04 AM

T:10.5”

A few thoughts on f lavor.

Like,

202 OF THEM. THE CHEFS at Ken’s spend their days crafting delicious dressings, sauces and recipes. It’s all they do. They currently have 202 flavors, including 18 kinds of Ranch. What’s the next Sriracha?

We’ve got a guy working on that right now. Ken’s will create flavors

Ken’s is always thinking up new flavors. And new ways to use them.

for you that are loaded with off-the-chart tastiness and will keep customers coming back for more.

We’re available everywhere. Just ask.

Then get a taste of what’s to come at kensfoodservice.com. Or order by calling 800-633-5800.

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