Food Industry News June 2014 Web Edition by FoodIndustryNews

FOOD INDUSTRY NEWS

JUNE 2014

FOOD

INDUSTRY NEWS Your Local Chicagoland Industry Buying Source

PUBLISHER’S INSIGHT .............................. 4

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JUNE 2014

Kitchen- Controlled

LOCAL NEWS ......................................... 6 AROUND CHICAGO: ROSATI’S....................... 8 TRAVEL: SAN JUAN ................................. 10 DINING WITH MS X ................................. 14 CHEF PROFILE: CRAIG COUPER ................... 21 CHEF PROFILE: NESTOR SOTO .................... 23 CARY MILLER ....................................... 40 DIRECTORY .......................................... 41

Ribs, Beer and Live Country: Windy City Smokeout Rocks Again Windy City Smokeout returns to Chicago for its second year July 11-13. The Smokeout will offer the best in barbecue and will be hosted by Lettuce Entertain You’s Bub City, a barbecue joint opened in late 2012 by Chef Doug Psaltis; R.J., Jerrod and Molly Melman; and mixologist Paul McGee. Those with an appetite for country music will leave doubly satisfied as the festival also features a lineup of top country music talent including Brett Eldredge, Randy Rogers Band, and Eli Young Band. The headlining barbecue master, Chef Psaltis, will team up with Smoque, Lillie’s Q, Chicago Q, all in Chicago; the Northeast’s Dinosaur-Bar-B-Cue, Pappy’s Smokehouse from St. Louis, The Salt Lick from Driftwood, Texas; and nationally acclaimed Myron Mixon, star judge of Destination America’s “BBQ Pitmasters,” bestselling author of Everyday BBQ, and Chef/Owner of Pride & Joy Bar-b-que in New York City and Miami. The pitmasters will bring BBQ fare and fixins to hungry guests. Tickets to the Smokeout can be purchased at www.windycitysmokeout.com and cost $25-30 for a one-day pass or $75 for a three-day pass.

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The busiest 1800 square foot restaurant in Chicago is the Purple Pig located at 500 North Michigan Avenue. They do 3,500 small plates a day. The menu features housemade charcuterie, cheeses and classic Mediterranean fare. Pictured above is their tiny kitchen. Congratulations to Chef Jimmy Bannos Jr from the Purple Pig on winning the 2014 James Beard Foundations Award for Rising Star Chef Category, awarded to Chefs younger than 30. The Purple Pig is a collaboration of Chefs Scott Harris of Mia Francesca, Tony Mantuano of Spiaggia, Jimmy Bannos and Jimmy Bannos Jr. of Heaven on Seven.

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Food Industry News® June 2014

Coverage for outages from overhead lines. Small detail. Big difference. When the power goes out, your business goes dark—and you start losing money. With Society, you’re automatically covered for loss of business income even if the outage is caused by storm damage to an overhead power line. After all, that’s how most outages occur. Ironically, other insurance companies see this as reason to exclude losses that result from storm damage to overhead power lines. To hear more about how we handle the details that make the biggest difference, call 888-5-SOCIETY or find one of our agents at societyinsurance.com.

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Hershey Felder presents Chris Lemmon as his father in JACK LEMMON RETURNS, currently in an open run at Chicago’s Royal George Theater. The one-man, one-act play is the first we’ve seen where audience members murmur and applaud spontaneously throughout the stunningly realistic visit with the late actor, recounting career, missteps and unshakable love of his son. It hauntingly solidifies Chris Lemmon as a master of his craft. Must see.

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Food Handler Certification Effective July 1, 2014

The Illinois Food Handling Regulation Enforcement Act (410 ILCS 625), amended by SB1495 and passed into law on August 27, 2013, establishes Food Handler training requirements in Illinois. Beginning July 1, 2014, if you work in a restaurant in Illinois and prepare, store or serve food, handle food equipment, food utensils, or food-contact surfaces you must have a ANSI accredited Food Handler certificate within 30 days of hire. This includes most restaurant jobs, including servers, chefs, head chefs, head cooks, cooks, bussers, bartenders, dishwashers, hosts and hostesses who handle food and supervisors, such as the general manager or managers. Managers who already have a Food Service Sanitation Manager Certificate do not need a Food Handler certificate. The law does not require employers to pay for an employee’s time and expense to take the training and test. The ServSafe Food Handler Certificate belongs to the employee, is transferrable between employers, is valid for three years and is accepted everywhere in Illinois. Online training courses in English or Spanish are available, many under $20. Certificates can be printed upon completion of the 90 minute course. Tuesday, June 3: Lady Godiva rides naked through coventry to save people from and exhorbitant tax, 1041 Friday, June 6: Susan B. Anthony and other women arrested for voting in Rochester, NY, 1872

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Food Industry News® June 2013

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Food Industry News Valerie Miller President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller, Features Editor Paula Mueller Classifieds/Office Management Cary Miller Advertising/Vice President Nick Panos, Corporate Counsel ––––– James Contis 1927-2013 Food Industry News Issue 6, June 2014 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call (847) 699-3300; Fax (847) 699-3307, or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2014 Foodservice Publishing Co., Inc.

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New Cleveland Convention Center Hotel Hilton Worldwide announced plans to operate a 600-650 room convention center headquarters hotel in downtown Cleveland. Cuyahoga County has awarded Hilton Worldwide the rights to manage this Hilton Hotels & Resorts property adjoining the new Cleveland Convention Center in the heart of the city’s downtown. Cuyahoga County, the most populous county in the state, is the owner of the hotel and financing the project with a combination of taxexempt bonds and other tax-revenue sources. The hotel will also boast approximately 55,000 square feet of meeting space, a full-service restaurant, lobby bar and recreation facilities that will include an indoor pool and fitness center. The new full-service convention center hotel is expected to begin construction by the end of this year and is scheduled to open by 2016. VOA Associates and Atlanta-based Cooper Carry are the joint architectural firms involved in the project and New York City-based Andersen-Miller is managing the interior design.

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847-451-2222 Pictured here is Vince Loccocia GM (Center) along with the waiters at Gibson Bar & Steakhouse in Rosemont, IL. Celebrating 25 years, Gibsons is the only Restaurant Group in the country to be awarded its own USDA Prime Certification. One of their signature dessert items on the menu is their famous carrot cake.

Going to College Online is Growing

According to a study by the Sloan Consortium. In the fall of 2012, for example, more than 7.1 million college students took at least one online course, an increase of about 411,000 over the previous year. Professors and administrators seem to support the trend. The study found that over 74 percent of academic leaders consider online courses equivalent to, or even better than, traditional teaching, and 66 percent say that virtual classes leading to college degrees are essential elements in their schools’ long-term strategy.

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Chicago Mayor Rahm Emanuel recently held a private event for Greek American business leaders at LaScarola Restaurant in Chicago. Chef partner Armando Vasquez told Food Industry News that diners were treated to a five course meal featuring favorites from the LaScarola dinner menu.

Food Industry News® June 2014

Publisher’s Insight Valerie Miller

Summer officially arrives on Saturday, June 21, and in Chicago, it was a long, long winter that gave way to a burst of spring blossoms and the rebirth of another season to walk more and dine outside. If your business has not been cleaned up, awnings replaced, sidewalks washed, windows and exteriors inspected, the services you need are in this issue; get moving. n It’s that first impression of your establishment that will either bring the customer back or leave them never to return again. Sanitation is key to every business. Take a look around your place to see if everything is working properly. Look at your staff, are they clean and presentable? Would you want to be served by them? Are they following all the sanitation guidelines? Stress to all of them how important these rules are. Train your new hires to understand the sanitation guidelines. If someone is doing something wrong take the time to correct the mistake immediately. Train and keep training. The training never ends… n On the heels of another successful Shmoozefest, I’d like to thank all of you who attended and especially our sponsors and exhibitors. Thank you for your continued support. Drink Nightclub, owned by Ala Carte Entertainment is a wonderful location to see the best of the best vendors and seminars. If you missed this Shmoozefest watch for our next one, Thursday, August 7th. Drink Nightclub in Schaumburg boasts the largest outdoor dining and drinking patio in Chicagoland, serving over 350 people and overlooking a beautiful lake and acres of manicured parkland. The outdoor entertainment complex features Las Vegas cabanas and fire pits, sand volleyball and six bagz courts. Ala Carte Entertainment, operator of Chicagoland’s favorite restaurants, pubs and party venues has been doing it all very well for over 40 years. n Every June 15th we loosely honor those men who have served as our mentors and guides, who’ve protected us, sometimes stumbling and often exhausted by the weight that we placed on them. Father’s Day is a small price to pay back those who stood tough, who didn’t run away when adversity ran high, or walked away when we needed a Dad. Here is a thank you to all of you who were, and are, present to guide and lead. You may not be our birth father or even related, but we learned by your actions. I miss you, Dad. –Valerie Miller Once you pass 60, or even just 55, you pass into “the third age” of your life. That is because during a lifetime: n You spent 20 years growing up and learning n You spent 40 years establishing and earning n You will spend 20 or more years in your “third age.”

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Phil Stefani’s 437 Rush recently underwent a remodeling project, sprucing it up with a new look and menu. They’ve added a new Salumeria station which is an Italian deli station offering freshly sliced cured meats. Chef Christian Fantoni gave me a run through on his new high-tech slicer. I called it the” Rolls Royce of slicers” but Chef Fantoni corrected me and said, “We are Italian so we call it the ‘Ferrari of slicers’.” The menu is traditional Italian cuisine along with prime steaks & seafood. The restaurant is located at 437 N. Rush Street in Chicago, IL. Food, family and tradition are the ingredients that make Phil Stefani’s signature restaurants such a success. VM

Food Industry News® June 2014

Local News The Aviary, a Chicago cocktail bar that used Kickstarter to launch its successful infusion device known as The Porthole, has asked Kickstarter to halt its support for a similar device, called La Ventana, which uses LED lighting. “While all good designs are at some point used as inspiration for other products, the level to which this doesn’t even try to be different is pretty amazing and brazen,” said Aviary co-owner Nick Kokonas. Eater/Chicago Chicago Trolley & Double Decker Company’s acclaimed Hop-On/ Hop-Off city sightseeing tours kick off summer in Chicago. Celebrating 20 years of guiding passengers through the streets of the City, Chicago Trolley continues to offer the most educational and entertaining tours all year long. Chicago Trolley’s Signature Tour continues to operate year round and both the popular Neighborhood Tours to the North, South and West as well as the City Lights Night Tour, treating passengers to the ultimate summer night in the city, are back May 1, 2014. Tickets ($18 - $45) include a valuable coupon book packed with more than 20 offers including free samples and over $100 in savings at partner venues including Chicago’s famous Garrett Popcorn, Candyality, Hershey’s and more. Tea-drinking is on the rise in Chi-town— Chicago may remain a predominately beer- and coffee-drinking town, but the popularity of tea, with its well-advertised health benefits and many differ-

You never know what celebrity chefs you’ll run into at local bakeries. The picture above was taken on a Saturday morning at Franklin Park, IL based Michele Baking Company/Casa Nostra Bakery. Pictured is none other than Scott Harris, founder and CEO of Mia Francesca Restaurants, with old world master baker Mike Florio and Cary Miller of Food Industry News.

ent flavors, is growing in popularity, according to tea merchant Bill Todd. Shane Talbott of Talbott Tea thinks the next growth area will be chai, especially paired with certain foods. “Just like there are thousands of recipes for barbecue sauce, there are thousands of ways to do chai,” he said. - Chicago Sun-Times Hot Doug’s, Chicago’s haute-hipster hot dog joint, Hot Doug’s, is closing permanently on Oct. 3, owner Doug Sohn confirmed to DNAChicago. The lines that wrapped around the side of the hot dog place-turned-duck-fatfries eatery will end. Sohn’s HOT DOUG’S, 3324 N. California, served between 700 and 800 sausages per day and even spawned a book on the place. He has no plans for the future but does not rule out a return.

When Rubino’s Seafood located at Halsted and Lake Streets in Chicago closed, partner Ron Caminiti went on to open ChiTown Fish & Seafood, LLC located 4949 N Elston Avenue in Chicago. Ron has plans to offer retail and wholesale cash and carry of fresh and frozen seafood, and develop a wholesale base of business as well. We wish him luck in his new endeavor.

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(Celebrating 50 years) Taking a look back, in 1895 an Italian immigrant from the region of Naples, Italy, Ferdinand Rosati opened a fine-dining Italian restaurant on Coney Island. In 1906, he moved to Chicago and started yet another Italian restaurant on Chicago’s famous Taylor Street. Cooking and entertaining were his two passions. “Our grandpa was a host extraordinaire, greeting each guest like an old friend. He treated everyone to his special appetizer, a small pie, made with a cracker thin crust, smothered with his homemade sauce, and covered with a thin layer of cheese. He called his creation “Pizza A’ Olia” and the people loved it!’ said Anthony Rosati. After Ferdinand’s restaurant took off in Chicago the business became a true family affair. His son Saverio (Sam) Rosati opened a second Chicago restaurant on Pulaski and Madison in Chicago. When Sam retired, his sons moved to the suburbs with a new and timely concept. The year was 1964 and pizza was now a popular trend. Saverio’s sons Dick, Ron and Al Rosati opened the first Rosati’s Pizza in an Illinois suburb, Mount Prospect. Later Fred Rosati joined in on the family affair. Their menu consists of original Italian dishes. The original four brothers are all alive and well and able to see how far their efforts have taken them. In celebration of their 50th anniversary, Rosati’s Pizza is giving customers a chance to win a trip to Naples, Italy. An online interactive

Starbucks Wine Sales Could Be Monumental Starbucks is planning to slowly expand its evening sales of wine, beer and small plates to thousands of selected stores throughout the country. It is a move that potentially could

Food Industry News® June 2014

game gives customers the opportunity to win free Rosati’s products, coupons, and sponsored “daily prizes’. Those who participate will ultimately become entered into a sweepstakes for a grand prize of an all-inclusive, weeklong trip for two to Naples. Everyone has a chance to win something. Visit play.myrosatis.com to enter. “The golden anniversary is an exciting milestone for our family, owners and customers and although we have been in business creating homemade Italian dishes for more than 100 years, “Rosati’s Pizza” was first introduced as a carryout and delivery concept in 1964 and then we became serious about franchising in 2003. Our newest models are now our full-service Rosati’s Sports Pub and centralized catering program” said Rosati. “As Uncle Al would say, “Feed the people!” and that is exactly what we will continue to do for so many generations to come.” Today, Rosati’s Pizza is the second-largest local restaurant chain in the Chicago area and franchises close to 200 locations in 13 states. Their menu consists of original Italian dishes from family recipes, a variety of Chicago-style pizzas, sandwiches, salads and desserts. For more info visit myrosatis.com

make Starbucks one of the largest on-premise wine sellers in the country, according to Shawn Byrnes, vice president of marketing for Washington state’s Ste. Michelle Wine Estates. Starbucks offers different wines in different geographic locations, including local vintages as well as selections from Argentina and Italy. – Adapted from Wines & Vines magazine

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Food Industry News® June 2014

TRAVEL With Valerie Miller DESTINATION: SAN JUAN, PUERTO RICO

CHICAGOLAND’S LARGEST SELECTION OF GENUINE PARTS!

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Getting There: American Airlines Vacations –aavacations.com I always find great deals with American. You can book your package with air, hotel, car and tours. They offer nonstop flights out of Chicago O’Hare to San Juan. San Juan is located along the north-eastern coast of Puerto Rico. It lies south of the Atlantic Ocean and boasts a tropical climate year round. The town of Old San Juan is rich with history and stunning Spanish architecture. Cobblestone streets line the spacious squares with lots of shops, restaurants and cathedrals. While walking around old San Juan, we ate in an old fashioned coffee shop called Mallorca which had a great breakfast and a window full of fresh made pastries. The cruise lines dock their ships in old San Juan. The port of San Juan is one of the busiest ports in the Caribbean and Meirtran is a providLatin America. erTours of more than 750 offered: ATMs northern ■ El inMorro-Castillo de Illinois, working with San Felipe del Morro. A all brandsHistoric of ATMs. National Site built addition 400 In years ago at to the entrance of San Juan Harbor. Take your own leisurely stand alone units, this fort. Entrance fee to get in is $3.00 per person. walking tour through we also sell ■ El Yunqueand Rainforest - Half Day Tour from San Juan- walk along install wall mounted nature trails, scenic views and waterfalls. This is the only rainforest in the and drive-up United States. ATMs. MakeJuan an ATM ■ Old San Foodyour Tour - Begin your culinary tour in Old San next great profit center. Juan. Walk through the town to six tasting locations for a taste of unique Puerto CallRican Mikeflavors. Boyd, President: ■ Rum distillery and Old San Juan Half Day Tour - Enjoy a guided tour of Bacardi, the world’s largest run distillery. Sample some rum; bottles are available for purchase along with souvenirs. Next, you’ll visit Old San Juan. Accommodations include major hotel chains: Embassy Suites, Gran Melia, Holiday Inn, Radisson, Ritz Carlton, Hilton, Marriott, Sheraton and Wyndham I stayed at the InterContinental San Juan. This was a luxurious beachfront resort located 5 minutes from the airport on Isla Verde. Amenities include casino, spa and fitness center, outdoor pool with waterfalls, swim up pool bar and outdoor dining. Water sports are in abundance; jet skiing, deep sea fishing, kayaking, snorkeling and para sailing. Sign up for tours at the front desk. You never have to leave this hotel because they have everything on site. Ruth’s Chris Steakhouse is also on their property, so if you’re looking for an amazing, unforgettable meal, it’s right there. Next door to this hotel was the El San Juan Hotel which had live music and salsa dancing in the lounge. Walking distance from the hotels, you will find a market place and restaurants. Two restaurants we tried were the Metropole and Platos serving authentic Puerto Rican cuisine. Most dishes are served with rice which can have your choice of meat and they eat a lot of plantains. Another popular dish is mofongos which is smashed plantains with meat. Portions are hefty and their cuisine is very filling. If you want to spend some time shopping, they have two major malls approximately 15 minutes from the Intercontinental Hotel. The first is Plaza Carolina and the second is Plaza Las Americas. Just jump in a cab. Rest, relaxation, shopping, sightseeing, history and beautiful beaches along with friendly people make this a destination you will want to visit again. For more info on planning your visit to Puerto Rico log on to aavacations.com.

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Food Industry News® June 2014

IRS EDUCATING EMPLOYERS OF PAYROLL TAX LIABILITY

TASTING IS BELIEVING

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Year One Failures Many restaurants, particularly independent establishments, fail during their first year because they are under5 LITER PLASTIC PANS capitalized. Many restaurant owners don’t have contingen■ Alluring, Distinctive Dessert cy plans in place for construc■ Creative & Delicious ■ Pre-Portioned, No Waste tion overruns or other unexpected opening expenses, ■ Enhances Profits and this leaves them short on Call Now For Sample and Ordering Info money before they even open 847/455-5355 Ext. 22 their doors. Of those that www.algelatochicago.com make it to the formal launch, many do not have sufficient funds to cover their operating costs. To have enough money Sooner or later, to operate properly, fledgthose who win ling restaurants should have enough money in the bank to are those who cover their immediate costs think they can. plus an additional food and — Richard Bach beverage reorder, two payroll cycles and six months of rent.

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The MHS bread slicing line is another outstanding line of equipment offered by Maja Food Technology (notably known for their skinning and de-rinding machines). The MHS COMPACT circular bread slicer is the most popular because of its size and circular knife where the knife moves; not the bread. This technology was also brought forward into their MHS PREMIUM slicer that also offers a revolutionary design through the diagonal placement of the entire cutting area in addition to the circular knife while maintaining its compact shape. All breads including the tender oven-fresh white bread to the more substantial hard-crusted whole grain bread will receive precision slicing without damage or tearing. As with all machines born from Maja their standard practice is to offer innovative technology, perfect hygiene and simple operation to give the operator maximum reliability, easy cleaning and minimal maintenance to achieve an excellent cut. This fi ne line is offered through LPS Corp. To see all models offered by Maja’s MHS line please visit www.mhs-schneidetechnik.de or see the LPS ad on page 4.

The IRS is rolling out a program to help employers in two ways. 1. To educate employers on how to ensure your service provider is making timely tax payments for you. 2. To inform employers that they are responsible for timely payments even if they have authorized a third party to the payments for them. The IRS/EFTPS is actively contacting employers to recommend monitoring their EFTPS account to make sure their service provider is making timely payments. They are sending documentation directly to employers with an EFTPS Inquiry PIN and an Enrollment Number, in case an employer doesn’t currently have one. The communication also reminds employers that they are liable for all taxes, penalties and interest due if the service provider fails to make the federal tax payments. They are targeting business taxpayers who utilize a third party service provider for payment of their payroll taxes that fall into the following categories: •Any employer using a service provider where the employer has not enrolled in EFTPS •Any employer using a service provider where the employer has enrolled in EFTPS, but the account has been inactive •Any new enrollments by a service provider will generate a letter from the IRS to the employer 1 2 weeks after enrollment by the third party service provider If you have any questions or would like more information you should contact the service provider responsible for making your payroll tax payments.

Time for Lunch: Eat Wherever You Feel Free Organizational health experts typically advise employees to get away from their desks to eat lunch. Some new research, reported on the Science Daily website, suggests that where you eat your lunch is less important than how much choice you have over the decision. Management researchers interviewed a range of administrative employees at a large university about where they ate their lunch and how tired they appeared to their co-workers at the end of the day. Those who

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were able to engage in relaxing activities away from their workspace were, predictably, the least fatigued by day’s end. But employees who freely chose to remain at their desks to get work done were less tired than colleagues who felt forced to work through lunch. The key issue appears to be choice. Employees who feel pressured to stay on the job—and even those who feel they have to socialize with their co-workers or managers at lunch—tend to feel more fatigued when their workday is over. So think through how you want to spend your lunch hour and, if possible, make your own decision. You’ll feel better when the time comes to go home.

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ANDY’S CUSTARD 719 Church EVANSTON, IL 847-864-8009. This is a refreshing treat. I really like their vanilla custard all by itself in a cone. You can get a malt, shake, fl oat, sundae or order a concrete where they blend your custard with choice of toppings. Pick up some of their custard bars to go, which is custard covered with milk chocolate. APOLLO GRILL 348 E. North Ave. LOMBARD, IL 630-705-9388. Casual, fast food restaurant. They have just about everything on their menu; wings, burgers, hot dogs, Italian beef & sausage, salads, kabobs, seafood, chicken and ribs. I had the Philly Steak sandwich with a side of onion rings. They have a special sauce that goes with the onion rings. BOSTON BLACKIE’S 405 Lake Cook Rd. DEERFIELD, IL 847418-3400. They are known for their great burgers and have a huge selection of appetizers on the menu. This time I tried something different, I got the broasted chicken. The crust was so good and crispy. It came with coleslaw and one side. I picked the homestyle fries. CAFÉ BENELUX 346 N. Broadway MILWAUKEE, WI 414-5012500. I asked one of the locals where they go to get a good burger and this is where they directed me. It’s located in a historic district. I got one of their ½ pound burgers with fries. They were right, it was really good. Good place to hang out to have a beer or cocktail too. HOUSE OF SZECHWAN 22 E. Northwest Hwy., DES PLAINES, IL 847-699-3338. Mon-Fri they have a Chinese lunch box special, only if you do carry out. It is your choice of entrée, egg roll and fried rice. On Sundays from 12-3 they have a Chinese/Filipino buffet. And for those who want delivery they have an extensive menu to choose from. PIZZERIA DA NELLA 598 E. North Ave. CAROL STREAM, IL 630580-9143. Newly opened and definitely a hit in my book. I tried the Capricciosa pizza which had mozzarella, prosciutto, olives, onions and artichokes. The thin pizza is cooked in a wood fired oven giving it a crisp crust and it’s ready in minutes. RIDGEVIEW GRILL 827 Ridge WILMETTE, IL 847-251-2770. This is the kind of restaurant you keep coming back to. They offer breakfast, lunch and dinner and have a bar. The food is really good, their service is friendly and the coffee just keeps coming. Breakfast is what I usually get here; the Greek omelet or an order of French toast. SOUTH LOOP CLUB 701 S. State CHICAGO, IL 312-427-2787. Open late night. Hang out, watch your favorite sporting event while enjoying a beer and burger. They offer over 70 brands of imported and domestic beer, and have certifi ed Angus beef burgers, veggie burgers and turkey burgers. If you have room, get an order of the buffalo wings too. TONY’S PIZZA & ORGANIC PASTA 455 N. Milwaukee CHICAGO, IL 312-243-1500. My friends always order from here and get it delivered. Their penne pasta with homemade marinara was really good. For our pizza we had the thin crust with cheese & sausage. On the menu, they offer salads, subs, wings, ribs and stuffed or pan pizza.

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Good Fats vs. Bad Fats

Despite years of effort by numerous organizations to help the public understand the pros and cons of consuming different types of dietary fats, a new survey by the Hass Avocado Board (HAB) reveals that most Americans are still unclear about the definition and role of “good” and “bad” fats. In the HAB survey of more than 1,000 adults, nearly half (42 percent) of people incorrectly thought that all fats play a role in increased cholesterol levels, and if the “don’t know/unsure” responses are included, the number increases to 51 percent of people. In addition, over one-third of people responded inaccurately that monounsaturated fats and polyunsaturated fats are bad and should be reduced or eliminated from the diet. Other findings include:

june 17-24.indd 17

n How informed are we Less than one-third responded that they feel more educated today about which foods to eat and which to avoid. Perhaps even more concerning, onequarter (26%) say they do not really pay attention to this type of information. n Trans fats Eighteen percent of people mistakenly think that trans fats are good fats. The number increases to 30 percent among African Americans. n What are the good fats Less than 4 in 10 correctly identified monounsaturated fats (39%) and polyunsaturated fats (37%) as good fats. n Sources of good fat People mistakenly think the following foods contain good fats: spinach (79%), sweet potatoes (71%), and kale (62%). n Men and women difer on food knowledge

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Women (76%) try harder than men (67%) to make some effort or a strong effort to eat more foods high in good fats. More women (87%) know that avocados are a source of good fat than men (80%). According to the Dietary Guidelines, when eaten in moderation and used to replace saturated or trans fats, unsaturated fats can help to reduce blood cholesterol levels. – Adapted from avocadocentral.com

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More Food Trucks Downtown, Chicago

More food trucks are coming to the Loop and Downtown under a plan Mayor Rahm Emanuel plans to introduce to the City Council. An additional six locations are being cleared for use by food trucks, opening up new spots for Downtown residents and workers to get their fix of mobile grub, the city said. The trucks will be able to legally park for two hours a day at the new locations determined by aldermen, the city’s Transportation Department and neighborhood business groups. The new spots are: ■ 437 S. Columbus Drive ■ 200 S. LaSalle St. ■ 151 N. Franklin St. ■ 185 N. Upper Columbus Drive ■ 105 E. Monroe St. ■ 300 S. Wabash Ave. Trucks will also be brought in for the Blues Festival (June 13-15); Gospel Music Festival (June 27-29); Taste of Chicago (July 9-13) and other events, the city said. – Source: www.dnainfo.com

Food Industry News® June 2014

National News Chipotle Mexican Grill will raise menu prices about 3% to 5% in the coming weeks, its first price hike in nearly three years, to offset higher costs for commodities including beef, cheese and avocados. The company reported a 13.4% jump in samestore sales in the first quarter, driven by increased visits and catering orders. Harris Teeter now offers unlimited use of its Express Lane online shopping service for a $99.95 annual fee. The service otherwise costs $4.95 per order or $16.95 per month. The service, which is available at 150 locations, features online ordering and store pickup, in which Harris Teeter employees load customers’ vehicles and process their transactions curbside. Alaska has passed legislation that will allow craft distilleries to operate much like larger breweries and distilleries by being able to offer samples of their spirits, host tours, operate gift shops and sell directly to consumers. Supporters said the new law would promote tourism and sales of products made in the state. The bill is on its way to be signed by the governor. - Fairbanks Daily News Coca-Cola Bottling Co. United will build a $62 million distribution center in Chattanooga, Tenn., which

This spring, Blue Door Farm Stand in Chicago is excited to unveil a selection of new options, available now. Created by Ideology Entertainment Group Executive Chef, Justin Ferguson, these new items include salsa and dips, salads and sandwiches, and a selection of grilled cheese.

will provide 43 jobs. Chattanooga Coke Bottling was the first Coca-Cola bottler, and Chattanooga Coke is celebrating its 115year anniversary. The new distribution center was needed since Coca-Cola withdrew from distribution and independent companies such as Coca-Cola Bottling Co. United have taken on territories. – Chattanooga Times Free Press White House chef and policy advisor for the Let’s Move healthy living campaign, Sam Kass, joined chef Alice Waters and Sacramento Mayor Kevin Johnson for “Sacramento Sustenance: A Farm-to-Fork Forum” to discuss the successes and struggles of healthy eating initiatives. “We’ve seen the number of families who plant their own vegetable gardens go up 17% since the White House planted its garden,” Kass said. “About one out of three households will plant a vegetable garden this year.

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Food Industry News® June 2014

Most Won’t Pay Extra for Condiments More than 80% of consumers say they wouldn’t be willing to pay even a penny more for ketchup, mustard or other condiments, and half say they would leave a restaurant that tried to impose a condiment fee, according to a survey from NPD Group. “While some restaurant visitors said they would pay for condiments, there are too many others who would be bothered by the fee and would go someplace else to eat,” said NPD industry analyst Bonnie Riggs. – Source: Restaurant-Hospitality.com

NRA’s Focus on Healthy Kids The health of America’s children is important to restaurant operators as well as to parents. With the help of National Restaurant Association initiatives like Kids LiveWell, today’s operators are bringing more delicious, nutritious kids’ items to menus. The restaurant industry is taking the lead in improving the variety and appeal of healthful menu items for kids. A variety of popular, innovative restaurant programs and partnerships are making sure that nutritious options are widely available and, of course, irresistibly fun to eat. Healthful kids’ meals were the No. 3 restaurant food trend in 2013 – in both the fullservice and limited-service restaurant segments, according to NRA research. Whole-grain items in kids’ meals ranked as the #10 trend in the fullservice segment, with fruit/ vegetable sides for children coming in at #15. Limited-service operators also report growing popularity of fruit/vegetable sides and low-fat milk. The Kids LiveWell program promotes innovative kids’ meals and helps parents and children select healthful options at restaurants. Participating restaurants that agree to offer menu items that meet specific nutritional guidelines, verified by a third party, qualify to use the Kids LiveWell logo and apple icons on their marketing collateral. At a glance, parents and kids can recognize healthier choice menu options. Launched in mid-2011, the program already has 30,000 restaurant locations participating. For more information, visit www.restaurant.org/Industry-Impact/Food-Healthy-Living/Focus-on-kids

More Female Sommeliers

More women are climbing the ranks to become top sommeliers and represent 60% of graduates from the International Culinary Center sommelier programs from 2012 and 2013, according to founder and CEO Dorothy Cann Hamilton. CIA Greystone’s Accelerated Wine & Beverage Program has enrolled more women than men over the four years the course has been offered. “Getting someone to trust you is the biggest obstacle to overcome because they are expecting a man to talk to them about wine,” said sommelier Kristin Beckler.

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According to the American Egg Board, the U.S. produces about 75 billion eggs a year, 10% of the world’s supply. As light, crisp greens arrive at farmers markets, chefs are finding creative ways to add them to spring menus. Chefs are using unique-tasting greens such as watercress, nettles and miner’s lettuce in fresh salads, lightened-up soups or savory stir-fries. - The Oregonian Award-winning gourmet lollipop company, Lollyphile, has released beer flavored lollipops, in IPA, Lager, and Stout varieties. - www. lollyphile.com Fireball Whisky sales reached $61 million in 2013, a meteoric rise from $1.9 million two years before that put the upcoming brand ahead of Jameson Irish Whiskey and Patron tequila. A specific strategy targeted college towns, giving away free shots and encouraging drinking contests on social media. - Business Insider Pepsi-Cola was created in 1898 in New Bern, North Carolina by pharmacist Caleb Bradham, named “Brad’s Drink” by his customers and later renamed to “Pepsi-Cola.” The first Taco Bell was opened by Glen William Bell Jr. on March 21, 1962. Disney Cruise Line serves an average of 8,260 cups of coffee every day. Madagascar produces two-thirds of the world’s vanilla. Extra pickles, please— Chick-Fil-A uses more

than 523 million pickles a year to provide those two signature pickles on their signature sandwiches. Did you know? Green tea is lower in caffeine than black tea. It takes about 540 peanuts to make a 12-ounce jar of peanut butter. Americans spend almost $800 million a year on peanut butter. June is National Candy Month. Celebrate all month long with confectionary treats (in moderation, of course)! June 1013 is the FMI Connect

Competitive eater, Pat Bertoletti of Pilsen decimates a 3-1/3-pound Banana Split Helmet Sundae, which was introduced by the White Sox this season.

show at McCormick Place. FMI Connect is the new FMI Show, redesigned to connect the industry and inspire the future of food retail. People who ate the most protein at breakfast had better satiety and ate fewer calories at lunch, compared with those who consumed less protein in the morning, according to study data presented at the American Society for Nutrition’s Experimental Biology meeting. - Source: medicaldaily.com

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Food Industry News® June 2014

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Chef Proﬁle NAME: Craig Couper

RESTAURANT: Michael Jordanʼs Steak House PHONE: 312.321.8823 ADDRESS: 505 N. Michigan Ave., Chicago, IL 60611 BIRTHPLACE: Rockford, IL CURRENT POSITION: Executive Sous Chef FIRST FOODSERVICE JOB: Cleaning a butcher shop at night in a grocery shop on Rockford. FAVORITE FOOD: My favorite food that is anything Pork (Shoulder, Belly, Chops....)

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Florida Everglades Wild Boar hogs are trapped in Central & South Florida where they feed on the sugar cane fields, orange groves, pepper farms and natural acorns that are abundant in the area.

MOST HUMOROUS KITCHEN MISHAP: There are so many! The worst had to have been the time I accidentally sent an order for 100 cases of beef tenderloin and had a semi show up at the back door of the restaurant with 10 full palettes of beef. FAVORITE FOOD TO PREPARE: Simple and fresh food.

Everglades Wild Game only processes the female hogs, never the males due to the high level of testosterone. This ensures only the best, most flavorful and tender product.

PART OF JOB THAT GIVES MOST PLEASURE: Helping others achieve their career goals. IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: I think I would have ended up as a school guidance counselor BEST ADVICE RECEIVED: Itʼs better to be happy than right. FAVORITE VACATION SPOT: Door County, Wisconsin WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I love the way Food Industry News feels like an old school DIY music zine. You never know what kind of stuff is going to be in there and it deﬁnitely does not have a main stream publication feel.

Chefs Do Upscale Meatloaf

Meatloaf is going upscale in trendy kitchens around the country and is even on the curriculum at the CIA’s St. Helena campus. “I do a third each of ground beef, veal and pork, and [sometimes] lay bacon or pancetta on top for fat,” said CIA chef-instructor Kelly Mills. “Instead of using [liquid-soaked] breadcrumbs [for moisture], try a couple handfuls of couscous, which give it a great texture. When the meatloaf is sliced, you get beautiful little pearls that have blossomed inside.” – Adapted from The Sacramento Bee

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Simple Tips to Start Saving Money Need to save money, but don’t know how to get started? Try these ideas: n Put a little away every week. Don’t underestimate the power of saving $25 to $50 per week. If you pay yourself $25 per week, in two years you will have saved $2,600, not counting interest. n Use only your bank’s ATMs. Many banks charge as much as $3 per transaction for deposits and withdrawals from outside their network. If you use your ATM card five times a month at such machines, you could end up paying $200 or more for the privilege of managing your own money. n Track your spending. Log your spending habits for one week. Write down everything you spend, even down to candy bars and sodas. An accurate picture of where your money is going can convince you to cut back. n Avoid getting too many credit cards. More than three is probably too many. Limit credit card use to emergencies and use a debit card as much as possible. n Keep an eye on your credit report. If you spot a problem, take care of it right away.

Are Teens Eating Healthier?

The stereotype of teenagers consuming nothing but chips, soda, and other junk food may be changing. Consumer research conducted by Piper Jaffray found that 39 percent of teens say they regularly eat organic food, up from 33 percent two years ago. Although the survey didn’t look at purchases of specific types of food, 35 percent of the teens reported that they were eating more organic foods than they had the year before. The study seems to support indications that millennials are more interested in natural and organic foods than their older counterparts.

International Wealth Stress The Global Trends Survey, an online survey with more than 16,000 participants in 20 countries, looked at the international view of wealth and found that the Chinese may be feeling the greatest stress, with 68 percent agreeing that they feel under “a lot of pressure to be successful and make money.” Sweden reported the lowest level of agreement (28 percent), and the U.S. came in at the middle—46 percent. The U.S. ranked closer to the bottom, with only 21 percent looking to possessions for affirmation.

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Food Industry News® June 2014

Page 23

Breakfast Really Is for Champions

Breakfast really is the most important meal of the day. People who skip the morning meal tend to struggle more with weight problems, as well as low energy all day long. Why? The hours between dinner and breakfast are usually the longest span between any of the meals in the day. While sleeping, the body still needs fuel to keep your body in working order. That fuel comes from glucose stored in the blood, liver, and muscles. By morning, the glucose is depleted. “Breakfast skippers” can feel fine and full of energy in the first few hours after waking up, because the body and mind are refreshed after a night’s sleep. But that energy fades as the increasing demands of the

day add stress to a body already running low on fuel. By lunchtime, even if you eat a healthful meal, regaining the energy that you would have had if you had eaten breakfast is close to impossible. Remember: Mom was right. Be sure you and your family get a good breakfast every morning.

Americans - #1 in Exercise

We keep hearing about how we are a fat nation. But on the flip side, we’re also #1 in exercise. A survey commissioned by Tom-Tom, a U.K. maker of navigation products and GPS sportwatches, recently found that Americans lead the world in the amount of time they exercise. Americans exercise an average of 135 days a year, followed by Spain (131 days), France (116 days), and Sweden (115 days). Of the eight Western countries surveyed (results came from a total of 8,000 people, 1,000 from each nation), Holland came in last—the Dutch exercise only about 93 days per year. Seventy-five percent of Americans set yearly exercise goals, although the U.S. trails Spain (82 percent) and Italy (81 percent) in that area. TomTom reported that Britons lag behind in both exercise days (108 days a year) and goals (61 percent).

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Bar Ombra to Expand Offerings With 4,000 Pound Wood-Burning Oven

Since opening its doors in 2012, Bar Ombra quickly became known for mouthwatering Italian small plates in Chicago’s Andersonville neighborhood. Now Chicagoans have even more reason to visit the Venetian-style bar... The restaurant is closed this week to make room for a new 4,000-pound wood-burning oven and upon re-opening during the weekend of May 3, guests will notice an expanded menu with offerings from the oven as well as a new selection of handcrafted cocktails. The restaurant, which has received top honors from Chicago media including Chicago Magazine’s Best New Restaurant, is taking a step in a new direction, but not without keeping some guest favorites on the menu. The new menu from Owner Marty Fosse will include wood-fired pizzas with red sauce varieties like Salciccia House Made Sausage, Greens and Smoked Mozzarella and Al Diavola with Diavola, Spicy Sopressatta, Spinach, Calabrian Chilies and Ricotta. The menu will also include white sauce pizzas including Genovese with Grilled Vegetables, Herb Ricotta and Basil Pesto. All of the favorite traditional cicchetti that the restaurant has became known for, like seasonal Caponata and Pancetta Wrapped Gorgonzola Filled Dates, will remain on the new menu. For more info, visit www.barombra.com.

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Food Industry News® June 2014

Restaurateur Produces Almost No Trash

Quickservice restaurant Sandwich Me In (Chicago) has generated the same amount of trash in two years that similar eateries create in an hour, thanks to owner Justin Vrany’s commitment to achieving zero waste. The restaurant runs on sustainable energy, sources locally to keep packaging to a minimum and reuses or repurposes everything including food scraps and used cooking oil. “If I can do this with a quick service restaurant, I hope I can help other restaurants do that, too,” he said. All of the restaurants waste is composted or recycled. For example, the vegetable and fruit compost are sent to Byrant Family Farms in Wisconsin to feed the chickens that lay the eggs for the restaurant. The restaurant’s power is wind-generated, Vrany says. A total of 98 percent of the food is made in-house, even the drinks, and ingredients come from local farms. – Adapted from CBS Chicago

I am very little inclined on any occasion to say anything unless I hope to produce some good by it. — Abraham Lincoln

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Food Industry News® June 2014

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Safety First When Grilling Outdoors n Use propane and charcoal grills outdoors only. n Establish a 3-foot safety zone, keeping children and pets away from the grill. n Check the grill’s gas connection and repair any leak immediately before using. n Do not spray lighting fluid on an open flame. – Park Ridge Newsletter

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Restaurants saw same-store sales growth of 0.7% in March, the first increase since last NoNEW vember, as warmer weather melted winter’s Homemade Designed to fill the standard 1/6th prepHomemade pan, our new system Style Style ALL NATURAL BEEF TACO MEAT FILLING BEEF Gluten INGREDIENTS deep freeze, according to the Restaurant Indus- ✓ Chili (4 Varieties) lowers yourCHILI overall cost on Giardiniera. You will save money ✓ Chili (4 Varieties) Free GLUTEN FREE per serving with Formella’s New Unique DispensingBeans System. try Snapshot from Black Box Intelligence and ✓ Oven-Baked Beans ✓ Oven-Baked Pouch to Pan in seconds! No Mess. People Report. The increase wasn’t enough to And More Heat & Serve Items And More Heat & Serve Items • Less Waste • Convenient Size • Easier to Store save the first quarter -- traffic was down 2.2% www.formella.com and same-store sales declined 0.2% in the first For Samples, Ordering or Private Label Info, Call Kathy Formella (708) 598-0909 three months of the year. “As we have been preFor over 100 years, dicting, there was significant pent up demand NEW ntrol E. Formella & Sons has been a o C n in consumers for incremental spending world leader gourmet Try All of Our Items in resTry inAll of Our Items Portiordinera condiments. Today, from our Gia er items taurants, but that demand continued to be reh Call Now For Samples & Ordering Call Now For Samples t t! n o ie state of the art facility, we continue & Ordering and ess! Conven to produce over 100 quality No M Information: stricted by the weather,” saidInformation: Executive Director delicious gluten free products 800-510-3811 your customers will love. QSRWeb.com Victor Fernandez. – Adapted from800-510-3811 FOOD MARKETING SERVICES 630-833-3000 www.captainkens.com FOOD MARKETING SERVICES 630-833-3000 www.captainkens.com MACARONI something he or she & CHEESE Why our beans doesn’t want. You’ll are BETTER get better results Captain Ken’s Foods’ Homemade Style Homemade Style MACARONI & CHEESE MACARONI AND CHEESE your sales process. by asking questions You may is made not with tender have elbow ✓ Chili (4 Varieties) ✓ Chili (4 Varieties) macaroni then mixed with your prospect’s Identify the activi- about rich creamyquota cheese a formal asales ✓ Oven-Baked Beans ✓ Oven-Baked Beans sauce offering a tasty side problems and really for all to enjoy.on ties with the greatest to fill, or dish get paid And More Heat & Serve Items And More Heat & Serve Items Application opportunities listening to his or her include deli hot case, food a payoff, and maximize commission, but buffets, restaurant side you’ll be dishes, resorts, snow ski of those while delegat- needs. Then good knowledge  Made from scratch lodges, and more. in a better position to how to sellUPCcan be frozen, very ing or cutting down 39080. Packed  Lots of real, fresh bacon! 4/5-lb. boilable bags. Approx. efOVEN-BAKED BEANS cost per oz. $0.09-$0.11 useful to your success on any that don’t add position yourself Slowly OVEN-BAKED, not canned fectively. Look for ways no matter what your value. Try All of Our Items Try JUST All of Our&Items COMPLETE PRODUCT. HEAT SERVE. JUST LIKE HOMEMADE! QUALITY THAT PEOPLE REMEMBER. n Follow up. Perto use your time more career goals are. Here Call Now For Samples & Ordering Call Now ForLONGER Samples & Ordering  QUALITY INGREDIENTS. HOLD TIMES. Information: Information: every day. sistence pays. Don’t are some sales tips efficiently  MULTIPLE APPLICATIONS FOR DELIS, BUFFETS--(AND MORE!). n Do your research. make a pest of your800-510-3811 that apply to any en- 800-510-3811 self, but check in reg- FOOD MARKETING SERVICES 630-833-3000 www.captainkens.com JUSTFOOD LIKE HOMEMADE! Whether you’re deavor: MARKETING SERVICESsell630-833-3000 www.captainkens.com QUALITY THAT PEOPLE REMEMBER n Develop your ing a book or just try- ularly with your cusIf you have questions or need more information, please visit our web site at www.captainkens.com or your local food distributor representative or Captain Foods at 651-298-0071. ing toKen’sget a job, start tomers and prospects sense of contact humor. You don’t have to memo- by learning as much to find out what they rize a string of stale as you can about your need. You don’t want jokes, but you should industry and the peo- them to forget about learn how to see the ple in it. The more you.

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Seven of the top 20 trends on NRA’s 2014 What’s Hot Chef Survey fall into the health and wellness category. The focus on healthy dining is driving restaurants to make changes including downsizing portions, making dishes more nutrient-dense and launching new concepts like LYFE where every dish on the menu has fewer than 600 calories. – Adapted from fastcasual.com

june 25-32.indd 26

Peruvian Dishes Make Their Way to the U.S.

Peruvian food is carving out a niche in the culinary landscape, according to a report from Packaged Facts. When the National Restaurant Association polled chefs about the top ethnic flavor trend of 2014, 57% said Peruvian cuisine. Some mainstay ingredients in Peruvian cooking include purple corn, which contains wellness properties and cancerfighting flavonoids that are popular in nutritional drinks; aji peppers that bring a “lighter, fruitier heat” to dipping sauces and amaranth, which is packed with protein. –

Adapted from foodnavigator.com

Wine Pairings and Wellness Programs

Several California vineyards are offering packages that combine wellness programs with wine tastings and food. Vineyard29 in Napa Valley pairs its wines with outdoor pilates, an estate tour and a spa lunch for about $2,900 for up to 10 guests. Sparkling-wine producer Domaine Carneros starts with a yoga class, followed by a guided walk and lunch with his wine selections starting at $125 per person. Ladera Vineyards takes guests on a bicycle excursion before a picnic lunch and tastings in its 19th-century stone winery. – Adapted from The Telegraph

international

Coffee Prices - Brazil

Coffee prices surged after importer Wolthers Douque reported that bad weather in Brazil could kill off as much as 35% of the crop in the country’s South Minas Region. Concerns about this year’s Brazilian crop have pushed prices up 85% over last year, and additional price swings are likely until the harvest starts in June and it becomes clear how much damage was done to the crop, said Citigroup analyst Sterling Smith. – USA Today

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C-Stores Offer Round-theClock Breakfast Options

Convenience stores, which recorded revenues of $40.1 billion in 2013, are five times more likely to be the source of the grab-and-go snacks that are eaten by 28 million U.S. consumers every day, according to consultancy group FONA International. The group said c-stores are taking advantage of the growing consumer habit to eat around the clock, adding breakfast options that are available all day and seeing increased morning visits likely driven by coffee purchases. – Source: BakeryAndSnacks.com

Fast-Casual Menus Offer More Pork

More limited-service restaurants are adding pork to the menu, according to menu research firm Technomic, which reports that pork volume increased 2.6% in the past two years and limited-time offerings featuring the protein jumped 61%. Restaurants are opting for pork as beef prices continue to rise and are featuring the protein in meals for all day-parts. ““Pork is starting to gain traction...It’s one of those options that makes you still feel you are getting a great deal,” said Tom LaFauci, menu development manager and chef for the Salsarita’s Fresh Cantina chain. – Source: QSR Magazine

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Ronald McDonald Gets a Makeover Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow vest and a tamer hairdo. The company says its icon’s revamp, from Broadway costumer Ann HouldWard, is about making Ronald more modern and relevant for a social media audience. – Adapted from Advertising Age

Taco Bell will test a new fast-casual concept called U.S. Taco Co. in Huntington Beach, Calif., in a push to Activist Seeks build loyalty with consumers who are willing to pay Triangle Park a bit more for an upgraded atmosphere and higher- Orchard, Vineyard quality ingredients, the company said. The menu will When politicians don’t feature fries, shakes and new twists on tacos includ- move, residents get busy: ing one inspired by the Philly cheesesteak and an- DNAChicago reports that other by Southern fried chicken. – Adapted from Advertising Age Rogers Park resident Eva Mc-

iWinelists Technology

The CIA will offer diners at its on-campus American Bounty restaurant the ability to see the wine list on an iPad and sort based on type, price and varietal with iWineLists technology from AccuBar that provides wine sorting as well as general information and tasting notes. “Customers seem to like the list and are comfortable with it,” said Noelle Guagliardo, CIA beverage operations manager. The CIA previously partnered with AccuBar to put iWineLists into its Bocuse Restaurant. – Adapted from Drinks Business Review

june 25-32.indd 27

Cann drew neighborhood support to petition the city of Chicago for help in installing a sculpture garden in under utilized Triangle Park. The park would potentially hold multiple fruit trees and new greenery; the park is two acres that is currently in need of help. It would be the city’s second orchard along with Kilbourn Park, which had fruit trees donated in 2008.

The Secrets to Longevity

■ Speak less, listen more. ■ Be wise enough to quote others; be accomplished enough to be quoted. ■ Moderation slows the inevitable and sustains the present. ■ Fail to plan? Plan to fail. ■ Continue learning; it is only by actively engaging the mind that it keeps you alive. ■ Embrace friends. Love unconditionally. Marry with respect, friendship, desire and willingness to help each other. ■ Put aside today to have reserves for tomorrow. ■ Never lend to he who never saved. ■ Regardless of your beliefs, follow the ten commandments. ■ Vanish into your achievements so that they can continue without you.

Sooner or later those who win are those who think they can. — Richard Bach

Stand behind your business or sales will stand still inside of it.

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Food Industry News® June 2014

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A survey of more than 1,000 workers by FindLaw. com found that one in five employees missed time in 2013 because of a job-related injury. And 5 percent of all employees reported more than one accident The most common injuries:

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Tim Gannon Appointed Executive Board Member of Latitude 360

Food industry legend, Tim Gannon was appointed to the Board of Latitude 360—an award-winning, Ask about our referral bonus premier upscale casual dining and state-of-the-art Call now for your free estimate up to $500 for hood sales entertainment venue operator. He is now an Execuwww.hoodschicago.com n Se habla Español and installation referrals tive Director, effective immediately. Mr. Gannon’s appointment expands the Company’s board to seven members, including five independent directors. Cell phone use on the Mr. Gannon co-founded Outback Steakhouse, Inc. job has taken a new turn and currently serves as executive board member Spring’s slow arrival has forced chefs to use othof The Original SoupMan®, a leading branded soup with the advent of “addicer seasonal produce other than the stereotypical franchise founded in 1984. – Adapted from The Wall Street Journal strawberries and asparagus, which haven’t broken tive gaming” that cuts into through the cold, barren farm fields of the Midwest concentration time and atThe ingredients of health and long and Northeast. Dan Barber, chef of Blue Hill in Man- tention to service. A new hattan, turns to Jerusalem artichokes and parsnips survey on customer service life are great temperance, open air, easy labor, and little care. to satisfy his diners’ cravings for seasonal dishes rates workers texting, tak— Sir Philip Sidney while Chicago chef Stephanie Izard fills her menu ing pictures and gaming as with ramps to offer a taste of spring. – New York Times most rude habits. – Natl Surveybank

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Food Industry News® June 2014

Page 29

Chicago Booth Can Do It Over the past 38 years, Chicago Booth Manufacturing has produced over 85,000 booths for restaurants in Chicago, across the USA, and in over a dozen other countries. Many of those booths are still in use today, including those made 20+ years ago. The reason that these booths have stood the test of time is because of Chicago Booths dedication to quality, durability, and long-term value for the restaurant operator. To deliver on this in today’s environment, the firm now offers a selection of valueengineered quick ship products, including booths, tabletops, chairs, and barstools. Virtually all items are made to the customer’s specifications, resulting in a near infinite number of size/color/ finish options. New from Chicago Booth is their line of powercoated wood table tops, which were previously available only in the healthcare industry because of their hygienic nature and ease of cleaning. These tables may even be engraved with your logo, have custom edge profiles, and come in over 20 colors. Table options include the new hand-scraped and distressed wood tables which are great for natural and rustic looking environments. And because all items are made in their Chicago plant they have full control over size, shape, finish, color and turnaround times. According to Dave Bochniak, owner of the company, 2013 had the highest sales in the company’s history. There is a lot of interest from buyers wanting high-quality, locally-produced furnishings that meet their time constraints. All of Chicago Booth’s booth designs include removable components, including the seats, back, inside and outside back and trims. This allows for simple maintenance and allows operators to keep their furniture in “like-new” condition for years and years. The frames offer a 10 year warranty, but are essentially made to last forever. They use Chicago Booth’s UniPost™ construction in the frame where the vertical part of the frame and the base are cut from the same piece of wood by a Computer-Numerically-Controlled machine. This is much stronger than using 2 separate pieces of wood like cheaper competitive products. Pictured here is the firm’s 3000 sqft showroom and 40,000 sqft plant where booths are made using the latest technology for high quality, durability, efficiency and value. Chicago Booth’s ad appears on page 16 of this issue.

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Take care of your body. It’s the only place you have to live. — Jim Rohn

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Food Industry News® June 2014

Cargill Ramps Up Stevia’s Appeal

Secrets of the Everyday Egg

Per-Check Spending Rose as Trafﬁc Fell Last Year

The average chain restaurant check rose 2.6% last year and overall sales

rose 3.1%, even as foot traffic dipped and same-store sales slipped 0.1%, according to the 24th annual Chain Restaurant Industry Review from GE Capital. The report also found that the top 100 restaurant chains accounted for 49.5% of all restaurant sales in 2013. – Adapted from fastcasual.com

Request The FOOD INDUSTRY NEWS 2014 Display Rates Media Kit advertisers get new accounts from preopening to post operation. Your ad will reach buyers, owners, decision makers and chefs at all levels of the local industry including:

Every issue contains the largest selection of qualified vendors serving the industry and the highest number of restaurant and food business for sale ads in our region. This helps our

■ Casual Dining

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■ Fast Food

■ Schools and Universities

■ Quick Service

■ Cafes and Coffee Shops

■ Fine Dining

■ Gourmet+Ethnic Retailers

■ Pizzerias

■ Hotels and Casinos

■ Country Clubs

■ Convention Centers

■ Golf Courses

■ Grocery Stores

■ Casinos and Racetracks

■ Fruit Markets

■ Ethnic Restaurants

■ Food Manufacturers

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■ Food Distributors

Nightclubs

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■ Culinary Schools

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■ Institutional operations

■ Equipment Dealers

CALL TODAY: 847-699-3300 In this life, you either create or copycat. You lead or follow, and followers always breath the exhaust fumes of the one in first place.

june 25-32.indd 30

Some interesting facts from the American Egg Board: ■ A hen requires 24 to 26 hours to produce an egg. Thirty minutes later, she starts all over again. ■ The eggshell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odors. Storing them in cartons helps keep them fresh. ■ White-shelled eggs are produced by hens with white feathers and white earlobes. Brownshelled eggs are produced by hens with red feathers and red earlobes. ■ To tell if an egg is raw or hardcooked, spin it. If the egg spins easily, it is hard-cooked but if it wobbles, it’s raw. ■ During the spring equinox, it is said that an egg will stand on its small end. Although some people have reported success, it is not known whether such results were due to the equinox or to the peculiarities of that particular egg. ■ Egg yolks are one of the few foods that naturally contain vitamin D. ■ Yolk color depends on the diet of the hen. Natural yelloworange substances such as marigold petals may be added to light-colored feeds to enhance colors. Artificial color additives are not permitted. ■ Occasionally, a hen will produce double-yolked eggs throughout her egg-laying career. It is unusual, but not rare, for a young hen to produce an egg with no yolk at all.

Cargill has created the ViaTechTM portfolio of stevia-based sweeteners for the most challenging reduced-calorie applications. While stevia-based sweeteners have fast become the high-intensity sweetener favorite in the food and beverage industry, certain applications are tricky. It’s especially challenging to reach sugar-reduction targets – and achieve optimal taste and sweetness – when using stevia-based sweeteners at higher usage levels. ViaTech™ stevia-based sweeteners bring optimal taste and sweetness to your reduced- and zero-calorie formulations. Cargill’s ViaTech line of stevia based sweeteners at the recent Expo West was awarded the best ingredient for a beverage. The new ViaTech stevia-based sweeteners bring optimal taste and sweetness to reduced and zero-calorie formulations.

Proprietary Wines

Restaurant companies are forging partnerships with wineries to produce private-label wines for exclusive sale in their establishments, including the portfolio of eateries owned by Matchbox Food Group co-founder Andrew Kim, 125 restaurants and bars inside Hyatt Hotels & Resorts and Boston-area chain Salvatore’s Restaurants. The proprietary wines give the restaurant’s customer base a unique experience. – Adapted from FSR Magazine

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Non-GMO Egg Shortage Across the country egg shorting in the specialty egg category has become a problem for retailers. With the price of commodity eggs 1/3 page on the rise, they are closing the gap in cost between specialty eggs such as the popular cage-free eggs. With consumers not seeing a significant difference in price, specialty eggs have surged in sales. This trend is giving more options to the farmer who can easily sell specialty eggs on the open market and will frequently sell them to the commodity retailer instead of the specialty retailer. Hidden Villa Ranch is addressing the specialty egg shorting problem by building 25-30 laying hen barns on 15 different farms in at least eight different states that will host 600,000 birds. The flocks will be a combination of cage-free, free-rage, non-GMO, organic and pasture raised birds. The initial family farms for the expansion project are located in California, Colorado, Illinois, Pennsylvania, Texas and Wisconsin. Recently, Hidden Villa Ranch acquired Texas-based Soncrest Egg Farm, expanding their personnel by 25 and adding 300,000 birds to production capabilities. The company is continuing to add small family farmers to their network to expand production. Hidden Villa Ranch is the parent company that includes many egg brands including Horizon Organic Eggs, The Country Hen and NestFresh cage-free eggs, the first nationally distributed egg line to receive the Non-GMO Project Verified seal from the NonGMO Project

New Product Available! hand Stacked beef & lamb

www.olympiafoods.com

See us at NRA Show booth #7645 Family Owned and Operated For Over 40 years

n hANd StAcked beef ANd lAmb, chickeN, poRk n GyRoS n oNe flAvoR pRofile n NAtioNAl diStRibutioN n iNteRNAtioNAl expoRt n mANufActuReR of hAlAl pRoductS

coNtAct JohN oR ANdReA todAy foR moRe iNfoRmAtioN n John Golfis 773-391-5757 jgolfis@olympiafoods.com n Andrea Coutretsis 773-307-5787 acoutretsis@olympiafoods.com

Serving some of the largest accounts in greater Chicagoland

Suntheanine Reduces Stress and Anxiety Every business owner knows stress, the culprit that can lead to everything from depression to cardiovascular disease. A study published in Pharmacology, Biochemistry and Behavior has once again confirmed that the amino acid Ltheanine helps reduce anxiety, which may lead to better sleep. The single-blind, placebo-controlled study was conducted by researchers at the University of Shizuoka’s School of Pharmaceutical Sciences. Their goal: to investigate the effects of L-theanine on the stress responses of 20 fifth-year pharmacy students who were assigned to practice in a hospital or drug store setting for 11 weeks. “Such a long-term commitment in new environment provides a stressful condition for young students,” noted the researchers. The students were given either 200 mg. of L-theanine twice daily or a placebo for a total of 17 days: one week prior to establish a baseline plus the first 10 days of their practice program, because those days were assumed to be the most stressful. Suntheanine, a pure form of L-theanine, was used in this study. Researchers then assessed several stress markers, including the amount of the stress enzyme amylase present in their saliva, which is an indicator of psychological stress, and the amount of the students’ sleeping time. Researchers found that while all participants reported that they felt less stressed toward the end of their 11-week practice, those who initially took Suntheanine were able to get more sleep and experienced less anxiety. Previous studies have shown that Suntheanine supports alpha brain waves, a state often achieved by meditation where one is deeply relaxed and mentally alert. It does not cause grogginess, and has no known side effects. Additional research information can be found at www.Suntheanine.com.

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Available! handInsurance Stacked beef & lamb AFFORDABLE CARE New ACT:Product Changing Health Premiums Tax Rules For over 50 years, employers have been able to offer pre-tax health insurance benefits to their employees, either by paying for health insurance group plans or by paying for the employee’s premiums, deductibles, and co-payments for their individual plans. Thanks to the IRS’ and the Department of Labor’s recent regulatory implementation of the ACA, the second option has been completely eliminated. As a result, starting in 2014, any benefits paid by employers to employees to cover their individual health insurance premiums or other reimbursement of www.olympiafoods.com health insurance costs will no longer qualify as pre-tax benefits. Instead, the financial value of Family Owned and Operated such benefit will be fully taxed for income and FICA purposes. This change in the law is not For Over 40 years n hANd StAcked beef ANd limited to employers with 50 or more employees, as many of the initial notices regarding the lAmb, chickeN, poRk coNtAct JohN oR ANdReA todAy foR moRe iNfoRmAtioN application of the ACA had implied. n GyRoS n oNe flAvoR pRofile n John Golfis 773-391-5757 jgolfis@olympiafoods.com What Are Your Options? n NAtioNAl diStRibutioN n Andrea Coutretsis 773-307-5787 acoutretsis@olympiafoods.com n OPTION iNteRNAtioNAl expoRt 1. Get a group insurance plan, for which the premiums will be tax free to the employee. n mANufActuReR of hAlAl OPTION pRoductS 2. Pursue broader pre-tax benefit opportunities for employees, such as through Serving some of the largest a cafeteria plan. Such a plan effectively allows employees to pick and choose from a ‘menu’ accounts in greater Chicagoland of available health-related benefits, with cash in lieu of benefits being one of the choices. The downside is the expense involved in setting up such a benefits plan. OPTION 3. Simply accept that such payments for individual health insurance premiums and other health care reimbursements are no longer to be treated as pre-tax benefits. Payroll reporting must be updated accordingly. In addition, appropriate communication should be made to employees so that they understand the changes to their compensation. Contributed by Ester C. Viti, Vice President, THE VITI COMPANIES www.viticompanies.com.

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Food Industry News® June 2014

Louisville Slugger Celebrates 100 Years of Wrigley Field There’s just one bat company that’s been part of every game played in the cozy confines of historic Wrigley Field, which is celebrating its 100th anniversary in 2014. That bat is Louisville Slugger®, the number one and Official Bat of Major League Baseball®. To mark this historic season, Cubs and baseball fans can now get very special limited-edition and officially licensed Wrigley Field 100th anniversary bats from the company that’s been leaving its mark on baseball since 1884, 30 years before Wrigley Field opened. Being such a great part of Wrigley Field history only makes it natural for Louisville Slugger to create one of the greatest collectibles for this amazing milestone in baseball and American history. The company is offering two versions of limitededition and numbered 100th anniversary bats, and just 5,000 of each are being made. Both bats are available at www.bigtimebats.com and www.sluggergifts.com. One is a classic flame-tempered bat with the historic Louisville Slugger, Hillerich & Bradsby Co., Made in USA, Louisville, Kentucky logo. These bats also have the official Wrigley Field 100th anniversary logo and special end-branding: Chicago Cubs®, Wrigley Field 100th Anniversary, April 23, 1914– April 23, 2014 and the limited-edition number. This bat sells for $74.99 with delivery in five to seven days. The other bat is two-tone in Cubs blue and red with white branding. It has the Wrigley Field 100th anniversary logo and is also engraved with historic dates and other interesting information such as the $250,000 cost of building the ballpark in 1914. The blue and red bat also has MLB’s special limitededition marking and Louisville Slugger’s new brand introduced in 2013. This bat sells for $129.99 with delivery in two to four weeks. “These are truly amazing limited-edition collectors’ items that will grow in value,” Falkenstein said. “Fans will certainly want to display these bats for years to come to commemorate Wrigley Field and all the history there with Louisville Slugger bats.” About Louisville Slugger: Louisville Slugger® is the Official Bat of Major League Baseball® and the #1 Bat in MLB®. It is synonymous with America’s pastime. Originating in 1884, Louisville Slugger bats have graced the hands of the greatest players in baseball, including stars of today. Known for helping create baseball history, Louisville Slugger continues to innovate and provide players the products and confidence they need to leave their marks and make new history every day.

The only man who never makes a mistake is the man who never does anything. — Theodore Roosevelt

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Food Industry News® June 2014

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

JUNE Mondays – Spanish________ 2, 9 Monday-Tuesday _________ 23, 24 Tuesday-Wednesday _______ 3, 4 ReCertification: City & State

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

JUNE Monday _______ 30

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Classes also available at your location

To Register, Visit Our Website: www.illinoisrestaurants.org Or Call 312-787-4000

A question every company should ask:

“Are we getting what we want from our marketing?”

by John Graham The only way to find out if your marketing is performing the way you want is to doubt everything you’re doing. Instead of guessing, jumping from one initiative to another, hoping for the best, or taking advice without knowing how to evaluate it, start at the beginning by questioning your assumptions, your expectations, your personal preferences, and, particularly, your perceptions of what marketing should do for the company — and here’s how to do it: 1. Clear away customer roadblocks. Seemingly minor missteps drive customers crazy and then away, and the bar goes higher every day. Being put on hold for even a few seconds raises ire — and is never forgotten. Failing to respond promptly to an email (an hour or less) is deadly. There’s little tolerance for excuses. Starbucks and Panera have smartphone apps so customers can order and pay ahead so there’s no waiting. Starbucks’ app will also add a tip. Customer loyalty is more fragile that ever, so making it easy to do business is a huge part of the solution. 2. Get the messaging right. To their credit, more businesses are working at getting technology right, but they tend to lump the smartphone in with computers and tablets. And that’s a mistake. We use computers and tablets to do things such as performing tasks and accessing entertainment, but the smartphone is qualitatively different: it’s an extension of ourselves. There’s no putting it aside and there’s a profound sense of loss and stress if it isn’t with us at all times. Lou Paskalis, Bank of America’s enterprise marketing and media chief, describes the smartphone as “the gateway to the consumer mind.” With 79 million Millennials checking their smartphones 45 times a day as one study shows, texting may be preferable to emailing.

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Tuesday _______ 10

Wednesdays ____________ 11, 18 Thursdays ______________ 19, 26 Saturdays ______________ 14, 21 SUMMER FESTIVAL SANITATION 9:00 am-12:00 pm

JUNE Wednesday __ 25 Thursdays _ 5, 12 Friday _______ 20

For IRA Membership Information, Call 312-787-4000

3. Make engaging customers the goal. And that means not focusing on what you want to sell. “We have just what will be right for you.” Customers once welcomed such words, being almost eager to be told what to buy. Today, the same words only antagonize. No one wants to be told what to buy. Experienced salespeople often have an intuitive sense of what a customer is looking for; even so, keep your mouth shut if you want to make the sale. A tile salesperson questioned his customers about the project until he had a clear understanding of what they wanted to accomplish. Then, he made suggestions, getting feedback as he went. Before they knew it, the customers were satisfied they had made the right selection. 4. Copying others says we don’t have what it takes. There’s nothing as common as “marketing and sales plagiarism.” Go to a meeting, attend a webinar, read it on a blog and find what someone else is doing and use it. Or, as expressed by songster Tom Lehrer’s satirical lyrics about mathematician Nicolai Lobachevsky, “plagiarize, don’t shade your eyes.” It also applies to many companies when it comes to marketing. On the other hand, Amazon’s success comes from leading, not following and from innovating, not copying. “We’re missionaries about inventing and simplifying on behalf of customers,” says Amazon Kindle Vice President Peter Larsen in USA Today. When we can buy whatever we want elsewhere and often at a lower price, marketing success is far less about products and prose and more about what companies do to make life easier and more enjoyable for customers. 5. Match marketing and sales messages to your customers. Seems obvious, particularly when so much data is available and customers expect personalized marketing messages. The “Dear John” greeting on a CVS email offering a 50% discount was intriguing until I found it was for women’s skin care and beauty products. The CVS message had unintended consequences: “After all this time, they really don’t know me,” I thought. Whenever this occurs, it creates “messaging dissonance.”

When something isn’t quite right, it makes us feel ill at ease and we reject it. Once doubt creeps in, trust erodes. Matching messages to customers is critical. 6. Follow through and keep your promises. The contractor said, “We’ll be back to you in a week with a proposal.” After 10 days or so, there was no response and the homeowner sent an email asking about it. “We got busy and fell behind,” came the response. When this happens, customers don’t just feel let down — they feel betrayed. They invest time and effort and put their trust in someone, only to be rejected. When this happens, they react by posting negative comments, make sure others know about their experience and they never forget. Following through by keeping customers informed with good news and bad builds trust. 7. Slow down and think it through. “Act now; think later” may be the number one marketing mantra. And it may also be the number one reason why marketing gets a bad rap. It takes time and imagination to think through even the most basic marketing activity. The place to start is by asking the right questions: “How does it fit in our overall marketing strategy?” “What are the implications and possible outcomes if we do this?” “What can go wrong?” “What are the expected results and how will we measure them?” The best way to get what we want from marketing is to start by slowing down and thinking it through. John Graham of GrahamComm is a marketing and sales consultant and business writer. Read more at johnrgraham.com

Digital Dining Is Multi-Platform

Resource Point of Sale is now a proud re-seller and supporter of DIGITAL DINING, the most comprehensive hospitality software in the industry today. It runs on virtually any hardware platform and is compatible with Windows, iOS, and Android operating systems. Their ad on page 13 of this issue.

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Food Industry News® June 2014

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

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Chicagoland Neighborhood Dining Destination HOT LIST! South Loop, Bridgeport, Chinatown

Acadia Ba Le Sandwich & Bakery Bar Louie BBQ King House Blackies Bridgeport Restaurant Buddy Guy’s Legends Café Bionda Cantonesia Restaurant Captain Café & Bakery Chicago Curry House Chicago Firehouse China Café Eleven City Diner Emperor’s Choice Evergreen Restaurant Feida Bakery Great Wall Restaurant Grill-N-Chill Café Happy Café Hackney’s Printers’ Row Hing Kee House of Fortune Joy Yee’s Noodles Joy Yee Plus Ken Kee Restaurant

New Reports Spotlight Growing “Food Security” Worries for America The U.S. now imports 13% of grains, 20% of vegetables (much higher in winter months), almost 40% of fruit, 85% of fish and shellfish, and almost all tropical products such as coffee, tea, and bananas. Climate extremes in regions that supply

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these products are seeing sharp reductions in production and increases in prices. About one fifth of all food consumed in the U.S. is imported, so our food supply and security can be significantly affected by climate and political changes in other parts of the world, a new Natural Resources Defense Council (NRDC) draft report shows. Extreme weather and rising

temperatures will affect crop yields, prices, storage, processing, distribution and quality. Major U.S. agriculture organizations have been slow to take action. The Farm Bureau opposes leadership action by the United States to control the carbon pollution that scientists say is causing changes in the climate. Climate impacts will affect the quantity and prices of produce

available for export as well. As the world seeks to feed nine billion people by 2050, and because U.S. agriculture is integrated into the global economy, the impacts of climate change on crop yields, food prices, processing, storage, transportation, and retailing has very negative implications for the food system that Americans and the world depend upon, the draft NCA report warns.

Kitty O’Sheas Kroll’s South Loop Lao Beijing Lao Hunan Lao Shanghai Lao Sze Chuan Lao You Ju

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Food Industry News® June 2014

ood

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Page 35

WE SAVED Impulse Sales Have Never Been More Convenient

The Dual Sided AM-PM Glass Door Merchandiser is the sleek new design that drives customer impulse sales and brings greater profitability to your bottom line. This sleek new design offers even greater versatility. Display non-perishable top selling breakfast items on the exterior display shelves. The reach in refrigerator has three spacious adjustable shelves to accommodate top selling items. When it’s time for the afternoon rush, the store staff can easily rotate the unit to display the top selling afternoon snacks and beverages. Store staff can be prepared ahead of time for the “rush” and not lose out on peak sales due to stock not being properly positioned. Heavy duty casters make it a breeze to rotate the unit. The casters also make it easy to re-position or move the unit to another area of the store based on customer traffic areas. Attractive AM/PM signage and LED lighting strips attracts customer attention to the display and creates real time impulse sales. The easy to operate electronic control allows you to select from 3 different temperature ranges allowing you to choose the perfect temperature for the type of product you are chilling. An energy saving button helps save money on your energy bill while reducing green house gases going into the atmosphere. Low –E coated glass is a great feature that improves visibility and reduces glass door condensation. Fogel Factory Direct Showroom carries the Dual Sided AM –PM Merchandiser. They are located at 2626 Delta Lane, Elk Grove Village, IL. (Conveniently located off the expressway near Devon and York Road.) See their ad on page 17.

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Kikkoman and Umami

Umami is a hot-ticket ingrediant, and Kikkoman has it mastered. In the West, taste physiology experts have traditionally talked about four basic flavors: sweet, salty, sour and bitter. Food scientists have identified the common denominator of umami ingredients: a high concentration of certain amino acids. So it’s not surprising that amino-rich naturally brewed soy sauce is one of the most widely used umami ingredients in Japanese cooking. Adding naturally brewed soy sauce to the foods of other, non-Asian cuisines is an easy way to build in this elusive “fifth flavor,” making foods taste richer and more fully rounded. In Japan, and increasingly in the West, umami (“oo-ma-mee”) delivers a tongue-coating, meaty flavor of sautéed mushrooms, a juicy steak or a rich stock. Kikkoman recently introduced NuMami Sauce, a natural flavor enhancer that is a universal umami booster. NuMami Sauce can be used instead of monosodium glutamate (MSG) and where table salt has 6,300 milligrams of sodium per tablespoon, NuMami has 810. The new product has a pale golden color and is perfect for a lightercolored protein, soup, marinade, dressing or dip. It can even be added to desserts to boost the flavor of chocolate, fruit or caramel. To learn about umami and how its flavor can be a big hit on your menu items, visit: http://www.kikkoman.com/foodforum/thejapanesetable/01.shtml

Bookshelf

The Plant Recipe book: 100 Living Arrangements for any Home in Any Season by Baylor Chapman Artisan; $24.95; hardbound; 272 pages, 400 photos ISBN: 978-1-57965-551-8 Baylor Chapman’s work has been sought out and featured in print and around the web, so when this San Francisco designer puts her wealth of experience to work, it can be a work of living art. Here are arrangements to compliment any environment, from small office to centerpieces, and the stepby-step guides cover everything from air plants to the exotic. Easily add beauty to your spaces and think outside of tradition as terrariums and wedding decor become spectacular... and alive. MB

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The Fisher 34398 Spring Style Pre-Rinse Faucet cleans faster, is engineered to last, intercahngable to fit all brands and wall brackets adjustable from 2” to 12”. Stainless steel swiveling seat discs, seat screws and handle screws won’t let you down. It costs less than similar products –as much as $150 less than other brands– because Chicago Faucet buys and sells in bulk. ChicagoFaucetShoppe.com. See their ad on page 10.

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Food Industry News® June 2014

Columbus Gets Saucy with Butcher Boy Dips and Dressings

The 11th Annual World Naked Bike Ride Chicago will be held on Saturday June 14th 2014. World Naked Bike Ride (WNBR) is an international clothing-optional bike (or other personal-powered) event where participants ride en masse for the dual purpose of bringing attention to people powered transport and promoting positive body image. In the northern hemisphere, this event happens on the second Saturday in June, annually since 2004. In Chicago it is held in the late evening. The event is bare-as-you-dare; from body paint to underwear to fanciful costumes. Due to legal restrictions in Chicago, full frontal nudity is risky, although large numbers of participants do go all out. Large-scale body painting is typically available pre-ride, and personal expression is encouraged. Cyclists familiar with Critical Mass (which is massive in Chicago) can see this as a clothing optional additional early June mass. Chicago’s past events included many hundreds of cyclist and numerous skaters and covered over a dozen miles of high visibility city areas. In 2008, the 5th annual event drew a staggering 1700 riders. Blessed by decent summer weather in a great cycling city, the event has grown into a fantastic rolling celebration, with similarities to other major alternative happenings world-wide. Participants often describe it as a transcendent group experience, personally transforming, and beyond superlative.

Boost Your Metabolism with These Fat-Burning Foods

Your body’s metabolism is controlled at least in part by your genetic makeup, but you do have a measure of control over how it functions. Specifically, the food you eat can have a positive impact on your body’s ability to burn fat. For a healthier weight, try including more of these items in your diet: ● Egg whites. These are said to be rich in branched-chain amino acids, which can boost your metabolism. They also contain plenty of protein and vitamin D. ● Iron. Lean meat, chicken, and cereals fortified with iron can enhance your body’s ability to burn fat. ● Fruits and vegetables. High-fiber foods take more energy to digest, giving your body the opportunity to burn away more fat as your metabolism works. ● Fish. The omega-3 fatty acids in fish oil are believed to dramatically boost your metabolism to the tune of about 400 calories per day. In addition, fish oil boosts levels of enzymes that burn fat, and discourages the growth of enzymes that store fat in your body. CLASSIFIEDS SELL! ● Chili peppers. Without burning your tongue, try If you have equipment to sell or people to hire, put your message to add some chili peppers to your diet: They contain in FOOD INDUSTRY NEWS: a chemical compound called capsaicin, said to boost 847-699-3300. All major credit cards accepted. your metabolism into higher performance.

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Butcher Boy Dressings, Sauces & Dips were developed with the same high standards that members of the food service industry have come to expect from Columbus Vegetable Oils for more than 70 years. Consumers’ demands are constantly changing, and the R&D Team and Columbus Vegetable Oils is dedicates to bringing the latest trends, along with quality ingredients, to ensure that restaurants receive consistent, superior flavor and taste in every menu item. Since 1936, Columbus has been servicing the food industry with the highest-quality vegetable oils and shortenings. From their auspicious beginnings in an Italian grocery store basement on Chicago’s West Side, to their present 330,000-square-foot facility in Des Plaines, IL— Columbus Vegetable Oils has remained committed to their founder’s insistence on high quality and immediate service. Van Gogh’s handcrated-inHolland vodka has a new spring/summer cocktail and recipe guide (see your local retailer or go to vangoghvodka. com). If your idea of lemonade is refreshing and adult, try this: Southern Belle 2 oz. Van Gogh Raspberry 3 oz. fresh lemonade 4 raspberries Muddle lemonade and raspberries, add vodka and ice; shake and strain into a Collins glass filled with ice and garnish with a mint sprig.

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A Chicago Gem Since 1931, Mitchell’s Ice Cream Launches Pints in Chicagoland Grocers A hidden Chicago gem to many, and full blown legend to others (like South Side Chicagoans since 1931), Mitchell’s of Chicago is for the first time ever offering eight super-premium ice cream flavors in grocers throughout Chicagoland. Using the original recipe from 1931, Mitchell’s has overloaded their ice creams with decadent toppings like rich dark chocolate chips, creamy caramel, and silky fudge. More than 80 years ago, Peter Mitchell began churning fresh cream into delicious ice creams in the quaint kitchen of his new Ice Cream and Candy Shoppe in Chicago’s South Shore neighborhood off 71st street. Chicagoans loved Mitchell’s as it became famous for creamy, flavor rich ice creams overloaded with homemade dark chocolate chips, its silky thick hot fudge & creamy caramel sauces. Only in Chicago! Mitchell’s features what no national or regional US ice cream brands offer: Mitchell’s “top-dressing—” an extra layer of original recipe hot fudge or caramel sauce deposited on top of each tub. Consumers may yell “WOW!” as the top is slowly raised and the thick, decadent sauce stretches from tub to lid. Also featured in Mitchell’s Chicago ice creams are signature creamy semi-sweet dark chocolate chips, all in abundance. No one gets shorted on Mitchell’s flavors and eating expectations. Mitchell’s of Chicago super premium ice creams are now available throughout Chicagoland and Northwest Indiana in major grocery chains including Jewel-Osco and many fine independent grocers including Strack & Van Til, Ultra Foods, Sunset Foods, Pete’s, Valli Produce, and Angelo Caputo’s; from $3.49 to $4.49 a available in eight all-natural or naturally flavored varieties: Kanela Breakfast Club located in Lakeview and Old Town has unveiled their revamped breakfast, brunch and lunch menu including several new vegetarian options. Highlights include the Stuffed Raspberry Cheesecake French Toast, Chilaquiles, Hummus Wrap, Smoked Salmon Wrap and a Spicy Black Bean Pesto Wrap. Kanela has also added several new seasonal cocktails to the menu, available for $8 each, like the Pineapple Mojito Sangria and Iced Rumchata Chai. Kanela Breakfast Club – Lakeview is located at 3231 N Clark, Chicago.

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Bookshelf

Whether you need elevator hand rails/bumpers, wall railings, safety rails or ADA hand rails, KOP Industries has what’s right for your operation. Their ad appears on page 22.

Cooking Techniques and Recipes with Olive Oil by Mary Platis and Laura Bashar Two Extra Virgins; $26.95; hardbound; 132 pages ISBN: 978-0-9893289-2-0 Normally a self-published book is terrible with vanity over content. OLIVE OIL is well executed, and about as perfect a working guide as anyone could hope for. After a brief history and benefits of olive oil, Authors Platis and Bashar launch into collections of recipes that beg you to get busy in changing your diet. From marinades to baking, to preserving in olive oil is covered lovingly, and are remarkably healthy as they are aesthetically beautiful. I was raised on European food, so this is a welcomed return to a flavorful and better lifestyle. Like the authors’ recollection of how olive oil was used for everything from skin care to removing axle grease, I know how the tiny olive can be a universal miracle. Here are over 130 pages to prove it. Why not try an old favorite like stuffed grape leaves? Here they are with how to fill and fold easily for the novice. Sugar cookies get new life as do desserts. A simple conversion chart lets you swap out butter for olive oil easily, and there you have it, a definitive guide to baking, braising, poaching, cooking, infusing and rethinking that bland American diet and stepping up to centuries of goodness? With a tip of the hat to these two Californians with European origins, it is easy... and superbly delicious. MB

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www.foodindustrynews.com

We’ve moved...

Food Industry News® June 2014

Attendees were in for great fun, plenty of free raffl e prizes, samples of over 30 foods from local companies, exceptional networking and even a free seminar on the new gluten free laws affecting restaurants at the May 8th Shmoozefest held at Drink Nightclub in Schaumburg. Many thanks to our event and prize sponsors. Be sure to join us for the next Shmoozefest, Thursday August 8th. Sponsorships are available. Call 847-699-3300 for details. Don’t miss our next event: Thursday, August 7th. It’s free for those in the food industry.

...so you can Grow! Thanks to your support we’ve moved to a new, larger facility to serve you even better. Our new, state of the art facility enables us to have greater flexibility and improved service, so you have a partner that works with you in every way to build your business.

It’s Burger Season!

Greater efficiencies

...to insure complete, on time orders consistently.

Faster response Increase your sales and profits ...with our conveniently locatedquality warehouse near 355 and Thorndale. AND upgrade your by using the Cloud Burger. More will-call pickups Callconvenient us today for your ...from our facility which is close to every suburb. free sample presentaion. Increased selections ...in dry, refrigerated and frozen items, including prepared,convenience and quick serve items!

We are proud to be the leading family owned and operated distributor serving Chicagoland’s foodservice industry since 1975.

630-735-3200 1465 East Industrial Drive, Itasca, IL www.panosfoods.com

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Food Industry News® June 2014

Page 39

Gonnella Opens Research Center Gonnella Baking Co. has announced the opening of a research center within its Schaumburg, Illinois facility. This brand-new, state-of-the-art facility allows the company to effectively address its commitment to continuously improving processes. Additionally, the research center will enhance Gonnella’s capabilities to develop new products, allowing the bakery to anticipate client needs and respond rapidly to consumer driven changes in the marketplace. “We are a leader in research and development for frozen dough and baked items,” said Gonnella’s vice president of sales and marketing, Tom Marcucci. “Gonnella recognizes that innovation drives business forward, so we listen and react to our customers’ ideas for growth.” The nearly 2,000-square-foot research center boasts state-of-the-art ovens, proof boxes, mixers, storage for dry ingredients, a refrigerator and freezer, in addition to a variety of workspaces. These components are designed to mimic the environment customers experience at the store level. It will serve as an instructional center for employees and a training facility for customers and bakery technicians alike. “We strive to continuously improve the quality of our bread and dough items in order to effectively respond to the demands of both our existing and potential customers,” said Ruth Meyer, Gonnella’s vice president of research and development. The company produces more than four million pounds of product weekly in four modern facilities. Its Aurora and Schaumburg, Illinois plants along with its newest facility in Hazle Township, Pennsylvania have been recognized by BRC Global Standards and AIB International for quality in food safety. Gonnella serves retailers across the country including in-store bakeries, grocers, delis, and convenience stores as well as the food service industry including restaurants, QSRs, healthcare and educational facilities, and concessions. The company also provides contract baking, private label prodNew food and beverage ucts and custom baking solutions—working in collaboration with its clients to bring their ideas, opportunities and concepts to fruition. For more packaging trends often beinformation on Gonnella’s products and services, visit www.gonnella.com. gin as a way to stand out

Food Packaging Trends

and appeal to consumers whose tastes are changing, such as the time Kraft Foods set its South Beach brand of frozen meals apart with white packaging. The tactic proved so popular that a few years later, the brand was surrounded by rival meals also dressed in white, said Meghan Labot of Spring Design Partners, adding that all design trends are cyclical. “If it ties to your brand, it’s brilliant. If it’s Photo caption (from left to right): Meg McDonnell, V.P. Sales Gonnella just a trick to stand out, Frozen Products; Ron Lucchesi, Secretary Gonnella Baking Co.; Paul then it’s just a trick, and Gonnella, V.P. National Sales; Nicolas Marcucci, President Gonnella Baking Co.; Rudy Abiera, Director of Research Center; Tom Mazukelli, you will have to find anTreasurer Gonnella Baking Co.; Ruth Meyer, V.P. of Research & Devel- other in a few years,” she opment; Neil Sticken, Manager of Research & Development said. – Adapted from Advertising Age

june 33-40.indd 39

Chances are that if you’ve needed a replacement part for your faucet or plumbing item, you were sent to The Faucet Shoppe located 3844 N. Elston Avenue in Chicago. This place has every imaginable part PLUS a huge selection of faucets, shower heads, parts and replacement porcelain toilet tank tops. Check out these pictures to see their huge inventory. In addition to the firms thriving retail business they also do business on the internet, at www.chicagofaucetshoppe.com. — at The Chicago Faucet Shoppe. See their ad on page 10.

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Chicagoland Neighborhood Dining Destination HOT LIST! South Loop, Bridgeport, Chinatown Lao Yunnan Lee Wing Wah Mandarin Kitchen Inc May Flower Chinese May May Gourmet Food Inc Mercat Ming Hin Cuisine Moon Palace Restaurant New Three Happiness Oysy Panozzo’s Italian Market Pat’s Pizza Phoenix Restaurant Saint’s Alp Teahouse Seven Treasures Cantonese Standing Room Only Tapas Velencia Tasty City Tasty Place The Scout Three Happiness Restaurant Tommy Gun’s Garage Wabash Tap Yummy Yummy Noodles Zapatista Tap 357 is Canadian maple rye whisky; let the thought of that roll around in your mind’s palette for awhile. Made from blended rye and made in the oldest distillery in Western Canada, it is distilled four times and matured in a combination of new, 2nd and 3rd-use bourbon barrels, then expertly blended with pure maple syrup from Quebec. Once fully rested, it rates very high in accolades and rates 92 from WINE ENTHUSIAST. 81 proof; imported by Van Gogh Imports.

As one of America’s top 3 brands of hot sauce, Cholula knows what makes for a uniquely flavorful kind of hot. Enter their new Cholula green pepper hot sauce. The crisp zing of authentic jalapeño with sweet poblano pepper brightens food flavors without overpowering them. Available in Chicago from Donovan Food Brokerage.

Home Buyers Hope to Take a Nice Walk

Home buyers today are looking for “walkability,” according to a survey by the National Association of Realtors. Sixty percent favor a neighborhood with a mixture of houses, stores, and other businesses that are accessible by foot. And although 52 percent of prospective home buyers want a large yard, more than half would downsize the yard for a shorter commute or a reasonable hike to shops, schools, and restaurants.

june 33-40.indd 40

Food Industry News® June 2014

Cary Miller Presents

People Selling the Industry

This month I am proud to be pictured with Chick Pine, owner of Chuck’s Southern Comforts Cafe’ in Darien and Burbank, Illinois. The menu at Chuck’s restaurants includes a great selection of authentic BBQ items as well as Mexican favorites. Chuck’s has been featured on many local and national TV shows, including Diners Drive-Ins and Dives. The sales team at Artisan Specialty Foods (Walter Pompei, Tom Bruzan, Andy Mazil, Frank Knitter, Melissa Vitiello, Christine Schejbal, Betty Winbush, Patti Mazil) has over 250 years combined experience in helping chefs and foodservice operators improve quality by using premium quality, on-trends foods, including natural and specialty meats, organic items and cheeses. Their ad appears on page 21 of this issue. Greg Ullstam is the owner of Better Metal Systems, a firm offering full service hood and duct cleaning services for all types of food businesses. According to Greg, his customers which include independent and chain accounts enjoy results not typically expected from his competition. The firm serves the greater Chicago area and east to South Bend Indiana. His firm is listed in our Buyers Directories under DUCT CLEANING. Petros Papantoniou and Andrea Coutretsis are with Olympia Foods, a local familyowned and operated business for over 40 years. The firm is well known and respected for their premium gyros and handstack gyros. The company ships across the US and is served in many restaurants known for their gyros. The also distribute across Canada. If you have not tried their products, reach out to Andrea or Petros and have a taste. Their ad appears on page 31 of this issue. Amy Nitschke is with the Wisconsin Restaurant Association. She assists suppliers in reaching the association’s members. Because Amy has been working with the association for many years, she is well versed in the complexion of the Wisconsin market. The WRA is based in Madison Wisconsin. Jackie Migliore is with Advance Restaurant Finance, a firm offering loans to all types of food businesses. While bank loans typically offer lower rates, Advance Restaurant Finance fills the need that many food business owners have for of greater flexibility. Jackie is based in Chicago but also works with many food businesses throughout the US.

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Food Industry News® June 2014

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DIRECTORY ACCOUNTANTS

BREAD & ROLLS

Baker Tilly ......................................................312-729-8100

Biondillo/Today’s Temptations .......Page 22 ...773-921-8282

Chicago Coffees & Teas.................................773-252-7000

Faucet Shoppe The ......................Page 10 ...773-478-3890

SS&G .............................................................847-824-4006

Gonnella Baking Co ......................Page 26 ...312-733-2020

COFFEE-WHOLESALE

FILTERS-EXHAUST SYSTEMS

ADVERTISING

IL Mulino di Valenzano Bakery ......Page 15 ...773-934-1625

$3.95 Coffee .................................Page 16 ...847-671-9600

Forno Palese Baking Company .....................630-595-5502

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

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

Java Mania Coffee Roaster ...........................815-885-4661

BUTTER-CLARIFIED

Better Metal Systems .....................................888-958-5945

COLD STORAGE

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

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

FIRE SUPRESSION SYSTEMS

AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ....................................708-344-0344 AIR FILTERS-SALES & SERVICE Averus ............................................................800-393-8287 Olympia Maintenance ....................................708-344-0344 ARCHITECTS Dacre & Youngquist LLC Architects ...............312-477-0773 Dearborn Architects .......................................312-939-3838 Sarfatty Associates ........................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA ....................Page 06 ...630-954-1244 ASSOCIATIONS Illinois Restaurant Association ......Page 33 ...312-787-4000 ATM MACHINES Meirtran ATM.................................Page 10 ...800-382-5737 ATTORNEYS Tabahi Law .....................................................847-260-8182 AUCTIONEERS Bob King Auctions .........................Page 40 ...847-458-0500 AWARDS Classic Design Awards ..................................847-470-0855 AWNINGS & CANOPYS Chesterﬁeld Awnings ....................Page 12 ...312-666-0400 BAKERS-WHOLESALE Biondillo/Today’s Temptations .......Page 22 ...773-921-8282 Gerhard’s European Desserts ......Page 26 ...847-234-0023 Gonnella Baking Co ......................Page 26 ...312-733-2020 IL Mulino di Valenzano Bakery ......Page 15 ...773-934-1625 Forno Palese Baking Company .....................630-595-5502 JR Dessert Bakery .........................................773-465-6733 BAKERY-PRODUCTS Instantwhip Chicago......................Page 26 ...800-933-2500 BANKING Ridgestone Bank...........................Page 17 ...262-789-1011 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ...............847-705-6619 BAR STOOLS Chicago Booth ..............................Page 16 ...773-378-8400 Waco Manufacturing ......................................312-733-0054 BAR SUPPLIES Ramar Supply Co..........................Page 37 ...708-233-0808 BATCH FREEZERS Kool Technologies .........................Page 08 ...630-483-2256 BEVERAGES

Danish Maid Butter Co ..................Page 06 ...773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ..................Page 06 ...773-731-8787 CABLE TV-SALES & INSTALLATION Prime Time Sports .........................................847-637-3500 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care..................Page 08 ...847-827-1188 CASH & CARRY-WHOLESALE GFS Marketplace ..........................Page 03 ...800-968-6525 CASH ADVANCES Ignite Payments R Us ................... Page 11 ...847-845-6667 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ....................847-675-6066 CATERING-VEHICLES DCI Central ...................................Page 34 ...800-468-7478 CEILING CLEANING Chicago Ceiling Care .....................................708-233-6900 CHAIRS-COMMERCIAL Chicago Booth ..............................Page 16 ...773-378-8400 John Manson & Associates ............................773-278-8280 Waco Manufacturing ......................................312-733-0054 CHARCOAL Apache Supply ...............................................708-409-1040 Charcoal Supply Company ............................312-642-5538 CHEESECAKES Eli’s Cheesecakes.........................Page 29 ...773-736-3417 CHEESES Artisan Specialty Foods ................Page 21 ...708-762-5238 New Dairy ......................................................312-421-1234 CHEMICALS Lee’s Chemical Solutions..............Page 23 ...844-550-5337 CHICKEN-PROGRAMS FSI/Foodservice Solutions .............................847-719-6088 CHILI Captain Ken’s Foods.....................Page 25 ...800-510-3811 CIGARS Paciﬁc Cigar Company .................Page 40 ...630-972-1189 CLASSIFIED ADVERTISING Food Industry News .......................................847-699-3300 CLEANING PRODUCTS SuperClean ....................................................847-361-0289 COCKTAIL BLENDERS Blendtec .........................................................800-253-6383 COFFEE & TEA

COFFEE-GOURMET & SPECIALTY

CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products .....................................800-767-5352 CONSULTING & DESIGN A D E Foodservice Equipment .......................630-628-0811 COOLERS & FREEZERS Fogel Factory Direct/UFFB ...........Page 17 ...847-616-0711 CORNED BEEF-FRESH Papa Charlie’s...............................Page 35 ..877-522-PAPA Vienna Beef ...................................................773-278-7800 CORPORATE GIFTS Vienna Beef ...................................................773-278-7800 CREDIT CARD PROCESSOR Ignite Payments R Us ................... Page 11 ...847-845-6667 DAIRY-PRODUCTS Instantwhip Chicago......................Page 26 ...800-933-2500 New Dairy ......................................................312-421-1234 DELIVERY SERVICE Chicago Messenger Service ...........Page 4 ...312-666-6800 DELIVERY-VEHICLES DCI Central ...................................Page 34 ...800-468-7478 DESSERTS Algelato Chicago ...........................Page 12 ...847-455-5355 Eli’s Cheesecakes.........................Page 29 ...773-736-3417 Gerhard’s European Desserts ......Page 26 ...847-234-0023 New Dairy ......................................................312-421-1234 DIRECTV BKS Enterprises............................................. 847-352-1118 Prime Time Sports .........................................847-637-3500 DISHWASHER-LEASING & RENTAL Lee’s Chemical Solutions..............Page 23 ...844-550-5337 Cintas Corporation .........................................630-543-3666 DISPOSABLES Quill.com .......................................Page 24 ...847-876-4115 DISTRIBUTOR SALES REPS Jeff Goworowski............................................. 312-738-1111 DUCT CLEANING Airways Systems............................................630-595-4242 Averus ............................................................800-393-8287 Better Metal Systems .....................................888-958-5945 Olympia Maintenance ....................................708-344-0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical......Page 08 ...847-381-0448

FAUCETS

Averus ............................................................800-393-8287 FIRE-EXTINGUISHERS Averus ............................................................800-393-8287 Henrichsen Fire & Safety Equip .....................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Afﬁrmed Medical Service ...............................847-322-9185 FLOOR MAINTENANCE Sexton Complete Care..................Page 08 ...847-827-1188 FOOD BROKERS Sip & Company ..............................................708-452-8828 FOOD DISTRIBUTORS Christ Panos Foods ......................Page 38 ...630-735-3200 Devanco Foods .............................Page 09 ...847-228-7070 Sotiros Foods ................................Page 16 ...708-371-0002 Tec Foods Inc................................Page 16 ...773-638-5310 Anichini Brothers ............................................312-644-8004 GFS Food Service Distribution ......................800-968-6515 US Foods .......................................................800-942-9470 FOOD EQUIPMENT Bob King Auctions .........................Page 40 ...847-458-0500 Gold Medal Products .....................................800-767-5352 FOOD PHOTOGRAPHY Al MacDonald Photography ...........................630-283-0038 FOOD PROCESSING EQUIP SALES & SERVICE LPS Corp ......................................Page 04 ...847-451-2222 FOOD PRODUCTS GFS Marketplace ..........................Page 03 ...800-968-6525 Lily From The Village Baked Goods ... Page 14 .....800-498-2248 Soupbase.com ..............................Page 14 ...216-381-9916 Tec Foods Inc................................Page 16 ...773-638-5310 FOOD PRODUCTS-PREPARED Captain Ken’s Foods.....................Page 25 ...800-510-3811 FOOD SAFETY TRAINING Chicago Hospitality Training .........Page 12 ...847-275-2636 Food Industry Training ...................................630-690-3818 FOODSERVICE EQUIPMENT Leach Food Equipment Dist..........Page 03 ...815-712-7707 March Quality Used & New Equip.Page 15 ...800-210-5895 Zepole Restaurant Supply ............Page 19 ...630-783-1239 Losurdo Inc ....................................................630-833-2828 Thunderbird Food Machinery .........................866-451-1668

ETHNIC FOODS

FOODSERVICE EQUIPMENT-REPAIR

BLENDERS

Chicago Coffees & Teas.................................773-252-7000 COFFEE HOUSE PRODUCTS

Kikkoman Sales USA ....................Page 06 ...630-954-1244

CSI - Coker Service Inc ................Page 27 ...888-908-5600

Blendtec .........................................................800-253-6383

Chicago Coffees & Teas.................................773-252-7000

EXHAUST FAN REPAIR

Mackay Heating & Mechanical......Page 08 ...847-381-0448

BOOTHS

COFFEE ROASTERS

Hoods Chicago .............................Page 28 ...773-552-9200

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

Cafﬁnated Club .............................Page 32 ...800-975-3047

Chicago Booth ..............................Page 16 ...773-378-8400

Emerald House Coffee Roastery ..Page 25 ...630-506-2540

Better Metal Systems .....................................888-958-5945

FOODSERVICE- LAYOUT & DESIGN

BOOTHS-UPHOLSTERERS

Java Mania Coffee Roaster ...........................815-885-4661

FANS-VENTILATING & EXHAUST

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

Chicago Booth ..............................Page 16 ...773-378-8400

Rock House Coffee Roasting Co ...................312-350-6190

AWR Welding ................................Page 18 ...773-491-5353

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

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Food Industry News® June 2014

Page 42 FOODSERVICE-EQUIPMENT PARTS

HOOD & DUCT SYSTEMS

ITALIAN SAUSAGE

CSI - Coker Service Inc ................Page 27 ...888-908-5600

AWR Welding ................................Page 18 ...773-491-5353

Devanco Foods .............................Page 09 ...847-228-7070

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

HOOD & EXHAUST-CLEANING

Papa Charlie’s...............................Page 35 ..877-522-PAPA

FOODSERVICE-SUPPLIES

Airways Systems............................................630-595-4242

GFS Marketplace ..........................Page 03 ...800-968-6525 Ramar Supply Co..........................Page 37 ...708-233-0808 FREEZERS-ALL TYPES Custom Cooler & Freezer .............Page 10 ...630-879-3131 FRYERS FSI/Foodservice Solutions .............................847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .....................708-641-7007 Just Gaskets And Hardware ..........................708-758-1289 GELATO Algelato Chicago ...........................Page 12 ...847-455-5355 Palazzolo’s Gourmet Ice Cream ...Page 36 ...269-561-2000 New Dairy ......................................................312-421-1234 GELATO EQUIPMENT & SUPPLIES Kool Technologies .........................Page 08 ...630-483-2256 GIARDINERA E Formella & Sons ........................Page 25 ...877-598-0909 V Formusa Company .....................................312-421-0485 GILD GAME Artisan Specialty Foods ................Page 21 ...708-762-5238 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical......Page 08 ...847-381-0448 GOURMET-FOOD PRODUCTS

Averus ............................................................800-393-8287 Better Metal Systems .....................................888-958-5945 Enviromatic Corporation of America ..............847-729-8000 Olympia Maintenance ....................................708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ............................312-666-5222 HOOD SYSTEMS-FIRE Hoods Chicago .............................Page 28 ...773-552-9200 Averus ............................................................800-393-8287 Henrichsen Fire & Safety Equip .....................800-373-9714 HOT DOGS Crawford Sausage .........................................773-277-3095 Red Hot Chicago............................................800-249-5226 Vienna Beef ...................................................773-278-7800

GREASE TRAPS SERVICE & CONSULTING Mahoney Environmental ................................800-892-9392 GREASE-EXHAUST CLEANING Airways Systems............................................630-595-4242 Averus ............................................................800-393-8287 Enviromatic Corporation of America ..............847-729-8000 Olympia Maintenance ....................................708-344-0344 GREEK FOOD PRODUCTS Olympia Foods ..............................Page 31 ...773-735-2250 GYROS Devanco Foods .............................Page 09 ...847-228-7070 Olympia Foods ..............................Page 31 ...773-735-2250 HAMBURGER PATTY MANUFACTURER Devanco Foods .............................Page 09 ...847-228-7070

Enviromatic Corporation of America ..............847-729-8000 Olympia Maintenance ....................................708-344-0344

Mackay Heating & Mechanical......Page 08 ...847-381-0448

Ajax Linen & Uniform .....................................800-244-4000

ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies .........................Page 08 ...630-483-2256 ICE MACHINES Manitowoc Foodservice ................Page 05 ... 727-569-1111

ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical......Page 08 ...847-381-0448 Grove Ice Machines .......................................630-969-5199 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ........................708-366-3333

Cosmopolitan Textile ......................................773-254-6100 De Normandie Linen ......................................773-731-8010 Mickey’s Linen ...............................................773-545-7211 Valley Linen Supply........................................630-897-4474 LIQUOR CONTROL SYSTEMS LCSI, Inc ........................................................847-836-0194 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ............Page 47 ...815-226-9353 LIQUOR-WHOLESALE Peerless Liquors ............................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ...................888-491-1641 MEAT PROCESSING EQUIP SALES & SERVICE LPS Corp ......................................Page 04 ...847-451-2222

OVENS-SALES & SERVICE Cobblestone Ovens .......................................847-635-0172

PANCAKE-BATTER & MIX Lily From The Village Baked GoodsPage 14 .800-498-2248 Tec Foods Inc................................Page 16 ...773-638-5310 Gust John Foods & Products Corp ................630-879-8700 PAPER-PRODUCTS Ramar Supply Co..........................Page 37 ...708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co..........................Page 37 ...708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta .......................773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ......Page 26 ...847-234-0023 PASTRY INGREDIENTS Sotiros Foods ................................Page 16 ...708-371-0002 PATIO HEATERS TNG Industries ...............................................708-449-1100 PATTY MACHINES/FOOD FORMERS

INSURANCE

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

Heil & Kay Insurance Agency........Page 27 ...847-259-1421

MEAT-SMOKED

Jos Cacciatore & Company ..........Page 35 ...312-264-6022

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

Payville Usa The Hero’s of Payroll Page 25 ...630-366-2600

Northern Illinois Insurance ............Page 47 ...815-226-9353

MEAT-WHOLESALE

PEST CONTROL/PEST ELIMINATION

Society Insurance .........................Page 02 ...888-576-2438

Artisan Specialty Foods ................Page 21 ...708-762-5238

Caro Insurance Services................................708-745-5031 Clermont Specialty Managers ........................800-504-7012 Concklin Insurance Agency............................630-268-1600 ISU Northwest Insurance Services ................888-366-3467 The Horton Group ..........................................312-917-8610 INSURANCE SERVICES Northern Illinois Insurance ............Page 47 ...815-226-9353 Clermont Specialty Managers ........................800-504-7012 Farmers Insurance-Mark Holihan ..................847-823-6800 INTERIOR DECORATORS & DESIGNERS Sarfatty Associates ........................................847-920-1100 ITALIAN BEEF Devanco Foods .............................Page 09 ...847-228-7070 Papa Charlie’s...............................Page 35 ..877-522-PAPA Serrelli’s Foods .............................Page 02 . 877-385-BEEF

Devanco Foods .............................Page 09 ...847-228-7070 Meats By Linz ...............................Page 23 ...708-862-0830 Anichini Brothers ............................................312-644-8004 Buedel Fine Meats & Provisions ....................708-496-3500 MEDICAL SUPPLIES Afﬁrmed Medical Service ...............................847-322-9185 MILK Instantwhip Chicago......................Page 26 ...800-933-2500 New Dairy ......................................................312-421-1234 MURALS-INTERIOR CUSTOM MEK Design ...................................................847-858-1540 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ...............847-705-6619 NACHO-EQUIPMENT & SUPPLIES Gold Medal Products .....................................800-767-5352

Mackay Heating & Mechanical......Page 08 ...847-381-0448

ITALIAN FOOD SPECIALTIES

NAME-PLATES & TAGS

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

E Formella & Sons ........................Page 25 ...877-598-0909

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

june 41-48.indd 42

John Manson & Associates ............................773-278-8280 OVEN REPAIR & MAINTENANCE

Palazzolo’s Gourmet Ice Cream ...Page 36 ...269-561-2000 New Dairy ......................................................312-421-1234

Red Hot Chicago............................................800-249-5226

HEATING & AIR CONDITIONER SERVICE & REP

Pastorelli Foods ......................................... 800-SOS-AUCY OUTDOOR FURNITURE

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

Empire Cooler Service ..................Page 39 ...312-733-3900

Kaluzny Bros Inc ............................................815-744-1453

Better Metal Systems .....................................888-958-5945

Biondillo/Today’s Temptations .......Page 22 ...773-921-8282

LINEN SUPPLY & RENTAL SERVICE

Better Metal Systems .....................................888-958-5945

Hopkins Grease Company .............................877-404-7327

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

Columbus Vegetable Oils..............Page 07 ...773-265-6500 ORGANIC FOODS

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

ICE MACHINES-SALES-RENTAL OR LEASING

American BioFuels Corp ................................630-631-5714

Sarfatty Associates ........................................847-920-1100 KITCHEN-EXHAUST SYSTEMS/CLEANING

OLIVE OILS

PAINTING & HANDYMAN SERVICES

GREASE EXHAUST HOOD CLEANING

Tierra Environmental .....................Page 17 ...888-551-1998

Berkel Midwest...............................................800-921-9151 KITCHEN-DESIGNERS

Columbus Vegetable Oils..............Page 07 ...773-265-6500

Maestranzi Brothers .......................................708-867-7323

Grove Ice Machines .......................................630-969-5199

GREASE TRAP PUMPING SERVICE

JUICERS-FRUIT & VEGETABLES

Pastorelli Foods ......................................... 800-SOS-AUCY OILS-COOKING/BULK

Homer’s Gourmet Ice Cream ........Page 10 ...847-251-0477

New Dairy ......................................................312-421-1234

Mahoney Environmental ................................800-892-9392

Kikkoman Sales USA ....................Page 06 ...630-954-1244

OILS & VINEGAR

Cozzini Inc .....................................................888-846-7785

LPS Corp ......................................Page 04 ...847-451-2222

Kaluzny Bros Inc ............................................815-744-1453

JAPANESE-FOOD PRODUCTS

Columbus Vegetable Oils..............Page 07 ...773-265-6500

Algelato Chicago ...........................Page 12 ...847-455-5355

ICE MACHINES SALES & LEASING

Hopkins Grease Company .............................877-404-7327

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

Columbus Vegetable Oils..............Page 07 ...773-265-6500 OILS & FATS-COOKING

KNIFE-SHARPENING SERVICE

Chicago Importing Company .........................800-828-7983

American BioFuels Corp ................................630-631-5714

JANITOR-SUPPLIES

Quill.com .......................................Page 24 ...847-876-4115 OIL & SHORTENING

ICE CREAM

Artisan Specialty Foods ................Page 21 ...708-762-5238

GREASE REMOVAL SERVICE

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

OFFICE SUPPLIES

Berkel Midwest...............................................800-921-9151 PAYROLL SERVICE

Mc Cloud Services ........................Page 20 ...800-332-7805 Presto X Pest Control ....................................888-627-5772 PHOTOGRAPHY Al MacDonald Photography ...........................630-283-0038 PICKLES & RELISH Vienna Beef ...................................................773-278-7800 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ............................................312-644-8004 PLAQUES Classic Design Awards ..................................847-470-0855 PLUMBING SUPPLIES Faucet Shoppe The ......................Page 10 ...773-478-3890 POINT OF SALE SUPPLIES Western Business Systems ..........Page 14 ...773-878-7200 Schmaus Cash Register & POS ....................847-675-6066 POINT OF SALE SYSTEMS Ignite Payments R Us ................... Page 11 ...847-845-6667 Resource Point of Sale ................. Page 11 ...773-252-5500 Western Business Systems ..........Page 14 ...773-878-7200 HotSauce Technologies .................................312-623-6007

5/13/14 11:51 AM

Food Industry News® June 2014

Page 43

LCSI, Inc ........................................................847-836-0194

RESTAURANT-DESIGNERS

Soupbase.com ..............................Page 14 ...216-381-9916

Airways Systems............................................630-595-4242

Merchants Solutions ......................................708-449-6650

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

SOUPS

NB Services of Illinois ....................................773-519-1961

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

Vienna Beef ...................................................773-278-7800

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

Retail Control Solutions .................................630-521-9900

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

SPECIALTY FOODS

RESTAURANT-EQUIPMENT MANUFACTURING

Artisan Specialty Foods ................Page 21 ...708-762-5238

Schmaus Cash Register & POS ....................847-675-6066 SilverWare POS .............................................888-510-5102 TeePOS Torres Electronic Equip....................773-862-9181 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products .....................................800-767-5352 PRESSURE WASHING Mahoney Environmental ................................800-892-9392 Olympia Maintenance ....................................708-344-0344 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ........................Page 25 ...877-598-0909 PRODUCE DISTRIBUTORS Premier Produce ............................................847-678-0780 PUBLISHING Food Industry News .......................................847-699-3300 RE-UPHOLSTERY Chicago Booth ..............................Page 16 ...773-378-8400 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ................Page 27 ...888-908-5600 Mackay Heating & Mechanical......Page 08 ...847-381-0448 Accu-Tech ......................................................847-658-8440 Mechanical 24 ................................................847-987-9738 REFRIGERATION UNITS Fogel Factory Direct/UFFB ...........Page 17 ...847-616-0711 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .............Page 10 ...630-879-3131 Fogel Factory Direct/UFFB ...........Page 17 ...847-616-0711 RENDERER-RECYCLING Mahoney Environmental ................................800-892-9392 REPAIRS-ALL TYPES Blue Line Store Repair ..................Page 18 ...708-652-3355 RESTAURANT EQUIPMENT Manitowoc Foodservice ................Page 05 ... 727-569-1111 FSI/Foodservice Solutions .............................847-719-6088 Losurdo Inc ....................................................630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES C & R Restaurant Service .............Page 20 ...312-850-1818 Custom Cooler & Freezer .............Page 10 ...630-879-3131 Olympic Store Fixtures..................Page 30 ...773-585-3755 Quill.com .......................................Page 24 ...847-876-4115 Ramar Supply Co..........................Page 37 ...708-233-0808 Zepole Restaurant Supply ............Page 19 ...630-783-1239 Berkel Midwest...............................................800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ................Page 27 ...888-908-5600 Mackay Heating & Mechanical......Page 08 ...847-381-0448 Accu-Tech ......................................................847-658-8440 Berkel Midwest...............................................800-921-9151 Cobblestone Ovens .......................................847-635-0172 Hobart Corporation ........................................847-631-0070 Mechanical 24 ................................................847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions .........................Page 40 ...847-458-0500 March Quality Used & New Equip.Page 15 ...800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ....................708-361-1150

Emberglo.......................................Page 10 ...773-604-8700

SPICE BLENDS

RESTAURANTS

Famar Flavors ................................................708-926-2951

La Scarola Restaurant ...................................312-243-1740

STAINLESS STEEL EQUIPMENT & REPAIR

Pita Inn Restaurants ......................................847-677-0211

C & R Restaurant Service .............Page 20 ...312-850-1818

SALAD-DRESSINGS & OILS

STEAM CLEANING

Columbus Vegetable Oils..............Page 07 ...773-265-6500

Better Metal Systems .....................................888-958-5945

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

Mahoney Environmental ................................800-892-9392

SANITATION TRAINING

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

Illinois Restaurant Association ......Page 33 ...312-787-4000 SATELLITE TV SYSTEMS

STORE REPAIRS Blue Line Store Repair ..................Page 18 ...708-652-3355

Prime Time Sports .........................................847-637-3500

SUPERMARKET & DELI EQUIPMENT

SAUSAGE

Leach Food Equipment DistributorPage 03 ...815-712-7707

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

SUPERMARKET EQUIP SALES & SERVICE

Crawford Sausage .........................................773-277-3095

LPS Corp ......................................Page 04 ...847-451-2222

Red Hot Chicago............................................800-249-5226

SUPERMARKET INTERIORS

Vienna Beef ...................................................773-278-7800

MEK Design ...................................................847-858-1540

SAUSAGE MAKING EQUIP SALES & SERVICE

SUPERMARKET- EQUIPMENT/ NEW & USED

LPS Corp ......................................Page 04 ...847-451-2222

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

SAUSAGE PRODUCTS Rose Packing .................................................800-323-7363

SURVEILLANCE-SYSTEMS TeePOS Torres Electronic Equip....................773-862-9181

SBA LOANS

SYRUP-PANCAKE & WAFFLE

Ridgestone Bank...........................Page 17 ...262-789-1011

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

SCALE SYSTEMS TeePOS Torres Electronic Equip....................773-862-9181

NB Services Of Illinois ...................................773-519-1961

TABLES-ALL TYPES

SEATING

Chicago Booth ..............................Page 16 ...773-378-8400

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

John Manson & Associates ............................773-278-8280 Waco Manufacturing ......................................312-733-0054

Tierra Environmental .....................Page 17 ...888-551-1998

TAMALES

SHEET METAL FABRICATION

Supreme Frozen Products .............................773-622-3777 TOFU PRODUCTS-ALL TYPES Phoenix Tofu .................................Page 02 ...773-784-2503

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

TOMATO PRODUCTS

SHORTENING

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

Columbus Vegetable Oils..............Page 48 ...773-265-6500

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

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

TRUCK GRAPHICS

SIGNS

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

Classic Design Awards ..................................847-470-0855 SILVERWARE & DINNERWARE John Manson & Associates ............................773-278-8280 SLICERS-SALES & SERVICE LPS Corp ......................................Page 04 ...847-451-2222 Berkel Midwest...............................................800-921-9151

TRUCK-REFRIGERATED DCI Central ...................................Page 34 ...800-468-7478 TRUCK-SALES & SERVICE DCI Central ...................................Page 34 ...800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center .......................Page 28 ...708-352-5551

Maestranzi Brothers .......................................708-867-7323

TV SALES, SERVICE & INSTALLATION

SMOOTHIE MACHINES

BKS Enterprises............................................. 847-352-1118

Blendtec .........................................................800-253-6383

Prime Time Sports .........................................847-637-3500

SOAPS & DETERGENTS

UNIFORMS-ALL TYPES

Lee’s Chemical Solutions..............Page 23 ...844-550-5337

Ajax Linen & Uniform .....................................800-244-4000

SOCIAL MEDIA SERVICES Stick Out Social.............................Page 15 ...312-655-9999 SOFT DRINKS Cafﬁnated Club .............................Page 32 ...800-975-3047

Valley Linen Supply........................................630-897-4474 UPHOLSTERERS Vinyl Pro Company ........................................708-505-2001 UPHOLSTERY CLEANING

Kudan Group Inc ............................................312-575-0480

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

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

Kool Technologies .........................Page 08 ...630-483-2256

VALET PARKING SERVICES

Pontarelli & Company ....................................847-778-3571

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

Start Parking Company ..................................312-595-5790

Porter House Properties ................................847-942-2291

SOUP BASES

june 41-48.indd 43

WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical......Page 08 ...847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .............Page 10 ...630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions..............Page 23 ...844-550-5337 WEBSITE DESIGN Americaneagle.com .......................................847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ...Page 22 ...630-930-9516 WHIPPED CREAM Instantwhip Chicago......................Page 26 ...800-933-2500 WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care..................Page 08 ...847-827-1188 WORKERS COMP INSURANCE Northern Illinois Insurance ............Page 47 ...815-226-9353 Farmers Insurance-Mark Holihan ..................847-823-6800 Kool Technologies .........................Page 08 ...630-483-2256

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

SIGNAGE-INDOOR & OUTDOOR

XL Manufacturing ...........................................773-271-8900

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

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

SHIPPING SERVICES

XL Manufacturing ...........................................773-271-8900

YOGURT & SOFT SERVE EQUIPMENT

T-SHIRTS-CUSTOM PRINTED

C & R Restaurant Service .............Page 20 ...312-850-1818

VERTICAL BROILERS

SYRUP-SUGAR FREE

SCALES

SEWER(MAINT)-RODDING & JETTING

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

Sexton Complete Care..................Page 08 ...847-827-1188

VENTILATING-SYTEMS CLEANING

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

10,400 sq. ft. warehouse 5 parking spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric. 600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River $975,000 •••••••••••••••••••••••••••••

Call Wesley at 773-671-1273

5/13/14 11:51 AM

Corner Tap FIN.eps 5/12/2014 11:15:07 AM

Food Industry News® June 2014

Page 44

SHERIDAN

CLASSIFIEDS

145 N. Bushnell St.

For Sale Neighborhood Bar/Tavern

Our qualified team of brokers has been helping buyers and sellers since 1999.

Well established local tavern for sale. Great income producer with opportunity to grow. Regular customer base generates good income stream. Features pool table, dart boards, shuffleboard and more. Recent poker/slot machines add approximately $4000/mo! Room to add beer garden, kitchen and living quarters to add value. Financial information with confidentiality agreement. Owner financing available.

P | 312.575.0480 Y

www.kudangroup.com

@RestaurantRE

KudanGroup CM MY

For More Information Contact:

Keith Warpinski 630-602-6153

Li st

in g

$249,900

Li st

in g

CMY

kwarpinski@sbcglobal.net

ANDERSONVILLE- 5101 N. Clark Ave. Commercial condo w/ fully fixtured restaurant. Features full basement w/ coolers & full equipment package.Price: Negotiable Rental Rate: $35/SF (Net) Size: 3,100 SF + Full Basement Contact: Jeremy

Confidential #653 Mixeduse real estate w/ music venue for sale. Licenses: Tavern, PPA, Retail Food, Outdoor Patio & Incidental Liquor. Price: $2,920,000 (RE+BU) $715,000 (BU) Size: 18,200 SF (Building) 9,001 SF (Lot) 10,471 SF (Buss.) Contact: Jarrett

LINCOLN PARK- 2235 N Lincoln Ave. Straight lease with existing Type II hood & walk-in cooler. No black iron or alcohol permitted. Near Oz Park & LP High School. Rental Rate: $3,450/Mo. (Gross) Size: 1,250 SF (Retail) 650 SF (LL) Contact: Jarrett

MEMBER: CRBA

Chicago’s Premier Hospitality Real Estate Brokers

HONIG-BELL Tremont Landing FIN.eps 5/12/2014 10:44:43 AM

www.cbchonigbell.com

TREMONT Lake Street

Build-to-Suit LINCOLN PARK- 1637 Clybourn Ave. Copa Lounge. Prime location surrounded by performance theaters, retailers & restaurants. Holds Tavern license. Price: $119,000 (Business) Size: 1,100 SF Rental Rate: Negotiable Contact: Jarrett

LINCOLN PARK- 2273 N Lincoln Ave. Fat Sandwich Co. occupies the ground floor of a two-story building. Near Oz Park & DePaul University with strong foot & vehicle counts. Price: $84,900 (Business) Rental Rate: $2,608/Mo. (Net) Size: 680 SF Contact: Jarrett

LOOP- 300 S Riverside New construction indoor retail/bar restaurant space with outdoor deck opportunity. Located along Chicago River w/ excellent exposure to after-work commuters. Price: $33/SF (Net) CAM: $9.36/SF Tax: $4.99/SF Size: 2,700 SF Contact: Jarrett

Fantastic new retail/office/restaurant development with build-to-suit chance to create your perfect space! 4 building development with one building completely leased. Still time to customize space for your specific needs in remaining buildings. Easy access, great visibility location on newly named Lake Street just off of Route 9 at Baer Avenue.

CMY

$12.00-$18.00/sf nnn For More Information Contact:

LOOP - 180 N Jefferson Zenba. Fully built-out & operating restaurant w/ high ceilings, large hood w/ scrubber, walk-in cooler & POS system. Price: $175K (Business) Rental Rate: $2,427/Mo. (NNN) Size: 1,005 SF (Business) Contact: Jerrod

g! st in Li

RIVER WEST- Confidential #652. Outstanding multi-level restaurant with incidental liquor, outdoor patio & retail food licenses. Price: $247,000 (Business) Rental Rate: $5,000 (Current Base Rent) Size: 2,600 SF Contact: Jarrett

Li s

tin g!

LOOP- 176 N Wells St. Lemon Tree. Second generation, casual restaurant with sidewalk patio available. One block from Chicago’s busiest “L” stop with high pedestrian traffic. Price: $99,500 (Assets) Rental Rate: $5,000/Mo. (Gross) Size: 1,785 SF Contact: Scott

RIVER WEST- 455 N. Milwaukee Ave. Toni’s Pizza & Organic Pasta. Profitable restaurant w/ below market rent. Potential for growth by expanding hours of service & space. Price: $125K (Business) Rental Rate: $1,200/Mo.(Modified Gross) Size: 1,000 SF + Basement Contact: Juan

UNIVERSITY VILLAGEConfidential #649. Established daytime restaurant on Taylor St. Features an open floor plan w/ a long bar/counter service area. Close to UIC & hospitals. Price: $164,900 (Business) Rental Rate: $2,500/Mo. (Gross) Size: 1,600 SF Contact: Jarrett

Jeremy Kudan - Ext. 11 Jeremy@kudangroup.com Adam Salamon - Ext. 13 Adam@kudangroup.com Brian Laskov - Ext. 14 Brian@kudangroup.com Jarrett Fradin - Ext. 15 Jarrett@kudangroup.com

WILLOW SPRINGS -8989 Archer Ave. Courtright’s Restaurant on 2 acres of woodland. Features custom redwood cellar, two event spaces & a garden. Price: $2.1Mil (Real Estate) Size: 11,188 SF (Building) 88,905 SF (Lot) Contact: Jerrod

Nancy Gofis - Ext. 16 Nancy@kudangroup.com Scott Reinish - Ext. 17 Scott@kudangroup.com Juan Carlos Gomez - Ext. 19 JuanCarlos@kudangroup.com Jerrod Rosen - Ext. 21 Jerrod@kudangroup.com

MEMBER: CRBA

june 41-48.indd 44

Justin Ferrill 309-642-1009

N ew

st in

MEMBER: CRBA

Restaurant Building

jferrill@cbcworldwide.com

HONIG-BELL

www.cbchonigbell.com

FOR SALE

Well-established and proﬁtable banquet hall in NW side of Chicago, Jefferson Park/Gladstone Park beautifully remodeled with crystal chandeliers and seating for 260. Turnkey operation with fully equipped kitchen, basement storage, furniture and bookings for a year in advance. Corporate liquor license, building and two parking lots. Hurry!!! Baird & Warner Real Estate

Lorenzo Sanchez 773-419-1724

Rose Dante 773-574-7271

5/13/14 11:51 AM

CHICAGOLAND’S BEST LOCATIONS FOR SALE

Food Industry News® June 2014

Page 45

24 HOUR VOICEMAIL

Only From

Email—nick.dibrizzi@cbexchange.com

WEST SUBURBS LAGRANGE AREA Corner free standing 4,800 SF bldg. plus 3,000 SF Lower Level on 22,000 SF lot For Sale: $649,500

MEMBER: CRBA

WESTERN SUBURBS - LAGRANGE AREA ON OGDEN AVENUE Fast food-drive in, corner stoplight intersection 3,000 +/- SF, seats 50, parks 20 For Sale/For Lease CHICAGO - TAYLOR STREET Come & join famous Taylor Street corridor Home of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery. Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4. Everything new and shiny, must see to appreciate. Available real estate. Owner motivated to sell!

MEMBER: CRBA

Class A elegant, newer free standing restaurant-bar 7,959 SF bldg on 1.4 acre. It has a restaurant dining area, large u-shaped bar, banquet room, 2 high end kitchen lines, an outdoor bar and covered patio area. Seating capacity is 326 inside and 170 in the patio area. Ready for any dining-bar concept. Asking price for Real Estate, Fixtures & Equipment: $3,100,000.

VILLA PARK ON ST. CHARLES ROAD Free standing 1,663 SF fast food bldg. Diner, drive-in on 10,000 SF lot. Seats 60; parks 25. Completely remodeled in 2010 For Real Estate, Fixtures & Equipment $359,000. Also avail. for lease $16/SF NNN

BENSENVILLE ON IRVING PARK ROAD National Tenant Location

NORTHWEST SUBURBS Bar-Pub-Grill Trophy 3,000 SF turn-key. Sit-down, oval shape bar. Dining area-Large outdoor patio. 4 poker machines. Real $$$ Maker. Business only $295,000 with 50% down.

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

SOUTHWEST SUBURBS-ORLAND PARK Class A elegant, free standing 8,000 SF rest-bar-banquet turn-key plus outdoor patio Seats 280 plus 100 outdoor patio Parking for 300+/-. Ready for any fine dining bar concept. For Lease, Triple Net NNN $25 per sq ft; Real Estate taxes $7.75 per sq ft. SOUTHWEST SUBURBS 2301 W. Jefferson Street/U.S. Route 52, Joliet Hard corner free standing fast food w/ drive-thru National Tenant Location 2,700 SF bldg/22,500 SF lot Price: For Sale $999,500; For Lease $24 per SF NNN WESTERN SUBURBS 312 Main Street, St. Charles 7,524 SF on 2nd floor; 5,880 SF lot Excellent St. Charles demographics In the heart of St. Charles restaurant-barentertainment district. Plenty of night time foot traffic. For Real Estate $595,000 PIZZA!!! PIZZA!!! PIZZA!!! Real $$$ Maker. Very well established Lisle– very good cash flow Rosemont– excellent cash flow, low rent Roselle– drive-thru

NEW - SOUTHWEST SUBURBS TINLEY PARK Turn key 1,500 SF 50’s diner style, brand new Turn key, fully equipped restaurant Can be used as a breakfast/lunch concept or any fast food concept. CHICAGO LOOP Clark and Lake Fast food restaurant 1,000 SF. Turn key-fully equipped. Rent $5,273 per month gross Food Court-next to McDonald’s, Dunkin Donuts, Subway, etc. For Fixtures, Equipment and Leasehold improvements $99,500 CENTRAL WEST SUBURBS OAKBROOK TERRACE 8,000 SF restaurant-bar-banquet on 1.2 acres. Seats 350, parks 150. Asking price for Real Estate, Fixtures & Equipment: $1,300,000 LOMBARD Free standing 7,000 SF plus 3,000 SF lower level on 1.5 acres. Seats 300, parks 150. Turn key everything new & shiny. Offered at $16 per SF NNN

MEMBER: CRBA

SOUTHWEST SUBURBS ON LINCOLN HWY

Nick Di Brizzi 888-317-7721

PORTER HOUSE PROPERTIES

We have bank owned foreclosures; commercial and residential. For more Conﬁdential Listings, Call Today! 1-888-317-7721. Se Habla Español. FULL SERVICE RESTAURANT/ CATERING/BAR AVAILABLE

BEEN IN BUSINESS OVER 40 YEARS W/ LONG TIME OWNER RARE OPPORTUNITY IN GREAT NW CHICAGO LOCATION BUSINESS ONLY OR BUSINESS AND PROPERTY AVAILABLE 2,800 SQ FT BLDG, 9,500 SQ FT OF PROPERTY ZONED B3-1 COULD BE UPZONED TO B3-1.5 FOR DEVELOPMENT BUSINESS $399K PROPERTY $799K

CALL 773-848-1078

PORTER HOUSE PROPERTIES Ò a cut aboveÓ BUSINESS ONLY Jefferson Park 4,100 sq ft Full Liquor BUSINESS & REAL ESTATE Grayslake $220,000 FOR LEASE Highwood, 2,100 sq ft

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

Sports Bar & Grill - Far SW Subs • $900k sales • Rent $4,350 • Asking $275k Tobacco and Liquor Store - Far North Subs • Rent $1,260 mth • 2013 sales $700K+ • Price $79K + Inv Neighborhood Bar and Grill - Chicago • Rent $1,800 • Monthly sales 20k • Asking $99k Fresh Food Franchise 2 locations (1 is a Satellite location) • Downtown Chicago- Michigan ave. • 2013 Sales $660k • Rent $9,400/mth • Asking $199k • Some owner ﬁnancing for qualiﬁed buyer

june 41-48.indd 45

D&L PARTNERS, INC. dba Franchise PORTER HOUSE PROPERTIES Fresh Food - Loop Daniel B. Porter, MBA, Managing Broker Ave monthly sales $25k Real •Estate Brokerage/Consulting/Investments Dir Line (847) 942-2291 • ZERO rentFax (847) 510-0509 dan@porterhouseproperties.com

• Price $105k • www.porterhouseproperties.com Owner ﬁnancing with 60k down Japanese Market - N Subs • Asset sale • Rent $7k/ mth • 2,200 sq ft. • Price $12k Jamba Juice Franchise - Chicagoland • 7-8 store package - Call for details Asset Sale - Pizzerias • West Subs Pick up & Delivery $69k • NW Subs – 49 seats 3500 sq ft $75k Franchise Re-Sale Opportunities • Subways (17) • Cold Stone Creamery (2) • Pockets (1) • Papa Johns (4) • Luke’s Beef (WI) (1) • Red Mango Yogurt (2)

REALPOUL REALTYFRANCHISE OPPOR “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com

Peter J. Poulopoulos, MBAn LOW INVESTMENT

n 41,000 LOCATIONS IN OVER 100 C For more Information BUSINESS OPPORTUNITIES, ETC. call 773-380

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

Info@PorterHouseProperties.com BUYERS Ð CALL ME, IÕ ll find your next location! Thank you for making May a great month!!! Dan Porter (847) 942-2291

Fast Casual with Bar - est 15 years • $300K Sales • Rent $2,850 • Asking $125k • Owner ﬁnancing available with 50% down

FRANCHISE OPPORTUNITIES NOW AVAILABLE

THE #1 FRANCHISE*

n LOW INVESTMENT n SIMPLE OPERATION n 41,000 LOCATIONS IN OVER 100 COUNTRIES n MINIMAL SPACE REQUIREMENTS For more Information call 773-380-3040 ext 25 or at

rhaskins@subwaychicago.com SUBWAY® is a registered trademark of Doctor’s Associates Inc. 2014 *More locations than any other QSR

CITY/STATE Arlington Heights, IL Burbank, IL Burbank, IL Burbank, IL Chicago Heights, IL Chicago, IL Chicago, IL Chicago, IL Deerﬁeld, IL Des Plaines, IL Elk Grove Village, IL Hobart, IN Hobart, IN Lake Barrington, IL Merrillville, IN Montgomery, IL Morton Grove, IL Morton Grove, IL North Chicago, IL Romeoville, IL

DESCRIPTION FRUIT MARKET - Long Established and Profitable - Partnership Challenges COMMERCIAL - Offices and 3 Apartments - Sit Back and Relax - Just Collect Rents RESTAURANT - Plus Mixed Use - Includes House, Commercial - a whole block! RESTAURANT - with Property - Well Known - Opportunity - You Must Qualify SPORTS BAR - With Property - 1.3 Acres Strip Mall - Same Owner for 30+ Years FAST FOOD - Free Standing - Long Established FAST FOOD - New Fixtures and Equipment - Small but Great! FOR RENT - 1,200 sq. ft. - Ideal for Any Type of Store / Office - High Visibility Area FAST FOOD - 6 Days, EZ to Run, Fantastic Location, 50 Seats SPORTS BAR - With Property - Well Known Place; a Popular Destination BREAKFAST - Lunch only - 6 Days Only; Excellent Potential RESTAURANT - Low Rent - Same Owner for 40 Years - A great Deal RESTAURANT - With 6-Apartments! - A Fantastic Deal - Super Opportunity SPORTS BAR - Restaurant , Pizza - With 3.5 Acres Property - A Supper Deal BANQUETS - Fine Dining - Catering - Property and Business - Donʼt Miss it! RESTAURANT - Free Standing Corner - Huge Profits - First and Last owner 30 years RESTAURANT - Free Standing - Well Known - Same Owners Over 40 Years RESTAURANT - With Property - Free Standing - Well Known - Excellent Business SPORTS BAR - With Property -1.5 Acres, An Unbelievable Deal! FAST FOOD - Free Standing - Same Owners for 22 years - Money Maker - Low Rent

SUBWAY® is a registered

ASKING $549,000 $425,000 $1,370,000 $820,000 $995,000 $130,000 $69,000 $call $149,000 $795,000 $119,000 $170,000 $650,000 $2,100,000 $1,095,000 $590,000 $995,000 $2,250,000 $1,500,000 $155,000

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

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

MEMBER: CRBA

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BUSINESS OPPORTUNITIES

Page 46

ASIAN FLARE

ADELPHIA PROPERTIES

• Est. over 14 yrs. Seats over 350 w/ banquet room. Facility 11,000 + sq. ft. on 2.2 acres. High volume sales. Very conﬁdential. Call for details.

FAST FOOD

• Free standing w/ Drive-Thru. Stoplight corner. Easy Access. Steady customer ﬂow w/ great trafﬁc. Prop & business. All for $349,900 OBO.

Famous Forest Park pub. Freestanding building with parking. Named in “100 BEST BARS” by Chicago Magazine. Fully equipped kitchen. Antique bar. Dining room. Patio. Capacity = 130. Liquor license = 2am/3am. Lease w/ renewal options. Owner retiring... Need enthusiastic new operators!! BIZ, FF&E @ $149K Total package w/ RE @ $595K Freestanding restaurant. Brick. Signalized corner. Signage. Seats 136. Parks 56. Great kitchen. Beautiful decor. Veriﬁable proﬁt with current hours of 7am – 3pm! Or...easy to extend hours and secure liquor license for your concept. Established 30 years. Well maintained...pride of ownership shows! REAL ESTATE, BIZ, FF&E @ $395K...OFFERS!!

ST CHARLES - GABBY’S KITCHEN

NEW LISTING FAMILY PANCAKE HOUSE

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

RESTAURANT W/ BANQUETS • Located in Western burbs. Est. 30 yrs. 6,000 sq. ft. Offered w/ or without property. Seating for approx. 250+ w/ banquet room.

TAVERN

Northwest suburban tavern with 2am liquor license! Borders Chicago!! Freestanding, mixed-use building with 2 apartments, 2 garages and parking! TVs, pool table, videos, darts, ATM...got it all! Conﬁdential. BIZ & REAL ESTATE. $795K

HOT AREA

Possible seller ﬁnancing. Call for details.

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

JUST LISTED

Beautiful restaurant facility. Fully equipped. State of the art build-out and FF&E package. Dining Room, Bar and Banquet Room. Seats 120 plus 20 on Patio. Paved lot. Liquor license. POS system. Digital sign. SW Suburb. Your concept works here. Conﬁdential. Great Lease. Key $125K!!

TURN KEY

CRESTWOOD - FORMER MITCH’S PUB

MEMBER: CRBA

Vince Ferraro

BEST BUY

16,000 SF Class A elegant freestanding restaurant offering high ceilings, 2 high end kitchen lines, dining room, bar, mezzanine & lower banquet room. No expenses spared. Outstanding turnkey operation opportunity or bring your own concept. Seats 473, Parks 215. Affluent suburb. Signalized hard corner w/ high traffic - 54,200 VPD. Fully equipped all high end FF&E included in the leasing of the Property. For Lease.

3,100 SF End Cap 2nd Generation Sports Bar/Grill space opportunity w/ outdoor enclosed fenced beer garden. Video Poker Machines Approved. High traffic of 46,100 VPD. Black Iron. Ample parking. Signage. Outstanding exposure & visibility. For Lease.

Real Estate Services Restaurant Brokerage Division RESTAURANT/BAR

LONG GROVE - FORMER DOUBLE G’S RESTAURANT

First Time Offering - 4,333 SF Newer freestanding breakfast/lunch restaurant offering high ceilings. Outstanding turnkey operation opportunity or bring your own concept. Prime Location in the heart of St Charles commercial corridor. Ample parking (60 spaces) w/ Outdoor patio seating. Real estate & all FF&E included in the asking price. Priced to Sale at: $1,325,000

Food Industry News® June 2014

PONTARELLI ASSOCIATES

• “ON THE ROAD AGAIN” Free standing, famous fast food drive-in with 1950’s memorabilia & theme. Local favorite Known for Burgers, fries and shakes. Seats 80. Parks 90. Property and business $679K.

SNACKS

WOW! In line “store” at major NW mall. Established 20 years. If you want to be a “hands on” owner/operator, this is for you! Won’t last @ $49K!!

VERNON HILLS - KETCHUP

FAST FOOD

Food Court of Hawthorn Mall. Tough Barrier to Enter Into. Great Turnkey Operation with all the FF&F Included. Outstanding Dailey High Foot Traffic Flow at Your Footsteps. Offered at $125,000 or Best Offer.

NAPERVILLE- CONFIDENTIAL

COMMUNITY FAVORITE

NW Chicago. 950 sf. 3 years “New”! Pristine! Carry-out w/ interior seating for 12 plus 30 on patio. Excellent exposure and signage at signalized bus stop corner. EZ operation. BIZ, FF&E @ $129K

JUST LISTED

Turn-key operation, fully equipped with liquor license. Freestanding building with upper level living quarters. Located on a large, paved lot in booming Plover, Wi. Loyal local customer base plus tourists! Owner retiring after 28 years! Call for details. REAL ESTATE, BIZ, FF&E @ $387.5K

HIGH VOLUME

Just listed! NW side, Chicago. Freestanding, mixed use building on double lot! Vintage full service bar with decades of history and loyal patrons... Area’s “Hot Spot”! Includes 5 room, 3 bedroom apartment and 7 room, 1 bedroom apartment. Conﬁdential. Call for details. REAL ESTATE BIZ & BIZ @ $650K

• Restaurant w/ bar/banquets. American contemporary menu. Steaks, chops, seafood and comfort food! Known for its BBQ ribs. 4-Star rated upscale restaurant with casual ﬂare. Approx. 7,000 sq. ft., seats 230 w/ parking. Real cash cow. Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Owner retiring. Upper $600K’s

DI N E P

• Italian café in the Western burbs. Free standing. Approximately 2,500 sq. ft. plus basement. High volume sales. Low rent. Property & business available. Business only - Asking upper $200Ks. Possible seller ﬁnancing. Call for details. First Time Offering - 4,500 SF Freestanding breakfast/lunch/dinner restaurant. Long time established business. Outstanding turnkey operation opportunity or bring your own concept. Prime Location in the heart of a heavily traveled commercial corridor. Ample parking. Real estate & all FF&E included in the asking price. Priced to Sell!!!

Simeon Spirrison, CCIM & George Spirrison, CCIM 630.455.4495 www.adelphiaproperties.com

PIZZERIA FOR SALE

Bloomington Pizzeria in Business for 22 Years Nationally recognized for innovation, fully equipped, well maintained, unlimited plaza parking. Dine in, carryout, and delivery. Group accommodations and Extensive Memorabilia. Contact us at rataha2@hotmail.com

• Pizzeria w/ slots. Est. 27 yrs. Business only. Reasonable rent. $399,000.

FAST FOOD - NEWG PRICE

DI N E P

• 2,200 Sq. Ft. Facility w/ seating for 40. Parking 50+, Busy location with visibility and easy access. Pride of ownership. Asking $69,900.

Thinking of Buying or Selling? Call John Moauro!

Ambassador

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Conﬁdential

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

DELLS AREA

BAR/INVESTMENT

SITE

Former “Cugino’s”, 1881 E. Oakton, Des Plaines. Seated 120. Parks 36. No FF&E. Paved lot, 13,200 sf. Well maintained building, 2,600 sf. Liquor license available. Fantastic location at Oakton & River! REAL ESTATE @ $695K

YOU CONCEPT

Totally re-habbed vintage building on Main Street (Rte # 72!) in West Dundee. FULLY EQUIPPED! Fantastic build-out with dining room/bar/banquets/patios...on the river!! Great lease. REAL ESTATE reduced to $849K or ... ... Key $ @ $125K w/ Great Lease.

UPSCALE DINING

Excellent reputation. Located in prime spot of active center in affluent NW Suburb. High volume with verifiable, profitable financials. Fully equipped and fixtured. Perfect for chef/owner. CONFIDENTIAL! Business, FF&E @ $260K

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571 MEMBER: CRBA

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NORTHERN ILLINOIS INSURANCE - Division of Northern Insurance Group -

Nick Ekonomou Nick Ekonomou

Cell (708) 655-4476

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Cell (312) 671-0071

Phone Phone (815) (815) 226-9353 226-9353

Cell Cell (309) (309) 212-5564 212-5564 5/13/14 11:51 AM

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