Food Industry News October 2017 web edition

FOOD INDUSTRY NEWS OCTOBER 2017

35 CELEBRATING

FOOD

YEARS

INDUSTRY NEWS Follow us on Facebook and Twitter!

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YOU CAN TRUST OUR ADVERTISERS FOR QUALITY, VALUE AND SERVICE

AROUND CHICAGO: PINSTRIPES .................... 44 CHEF PROFILES ............................. 14, 28, 29

OCTOBER 2017

PORK & MINDY’S 2.0

Photo credit: Isabelli Media Relations

CHICAGOLAND NEWS ................................. 23 DINING WITH MS. X .................................. 41 DIRECTORY ........................................ 33-35 NATIONAL NEWS ...................................... 46 NUGGETS ............................................... 45 PEOPLE SELLING THE INDUSTRY .................... 31 CLASSIFIEDS ...................................... 36-38 TRAVEL: GLOBUS/COSMOS FAITH-BASED TRIPS..... 27

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Pork & Mindy’s is ready to rock… your taste buds! The flagship Wicker Park eatery is redefining the local BBQ scene with a new and improved restaurant design, and exciting menu additions, developed by Food Network Star and Executive Chef Jeff Mauro.

Emmy-award nominated Celebrity Chef Mauro travels the world eating and experiencing amazing food, and he incorporates exciting tastes into new world-class creations at Pork & Mindy’s.

New bites also come with a renovated space, with colorful new interiors that pack more fun and energy into every Pork &

Mindy’s visit.

With handcrafted new menu items including cheesy and gooey “sangwiches,” crunchy “tots,” and an enticing spinach salad as a lighter option, there is something for everyone. This fall, it’s all about new looks, new tastes, and new ways to enjoy Pork & Mindy’s. New menu items will be introduced over the next six months, with highlights including: their Pastramindy Reuben, Crunchy Pork ‘sangwich,’ or Chicago Cheesesteak that combines smoke-

braised, hand-pulled beef, smoked Gouda cheese sauce, smoked sweet peppers, and tempura-fried giardiniera on a toasted sub roll.

Continues on page 4

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Food Industry News® October 2017

Page 3

Gerhard’s

The 50 Most Iconic US Restaurants

Rave Reviews whichsvuses advanced data-driven analysis, has published its ranking of the “50 Most Iconic American Restaurants.”Their list was based on data from the most recent rankings on Eater, Business Insider, The Daily Meal, Trip Advisor, and Open Table, along with special attention paid to the most recent James Beard Awardees. Once the list was compiled, the ranking used the aforementioned sources plus additional information available on Wikipedia and local digital food journalism along the following criteria: nostalgia rating, taste rating, cult rating, and hospitality rating.

Alinea, Chicago, IL Blue Hill at Stone Barns, Pocantico Hills, NY Eleven Madison Park, New York, NY Benu, San Francisco, CA Zahav, Philadelphia, PA Momofuku Noodle Bar/ Momofuku Ko, New York, NY Topolobampo, Chicago, IL Le Bernardin, New York, NY Eventide Oyster Company, Portland, ME Shaya, New Orleans, LA FIG, Charleston, SC Providence, Los Angeles, CA Daniel, New York, NY The French Laundry, Yountville, CA Le Coucou, New York, NY Chef’s Table at Brooklyn Fare, New York, NY FOOD INDUSTRY NEWS 1440 Renaissance Drive, Park Ridge, IL 60068

847-699-3300 Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller, Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Bob Zimmerman Independent Advertising Consultant 312-953-2317 Davy Kusta Independent Advertising Consultant (708) 439-1155 James Contis 1927-2013 Food Industry News Issue 10, October 2017 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein.

Copyright © 2017 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America

oct 1-8.indd 3

The Restaurant at Meadowood, St. Helena, CA Masa, New York, NY Highland Bar and Grill, Birmingham, AL Victoria and Albert’s, Orlando, FL Acquerello, San Francisco, CA Fearrington House Restaurant, Pittsboro, NC Per Se, New York, NY Herbsaint, New Orleans, LA St. Francis Winery and Vineyards, Santa Rosa, CA Frasca Food and Wine, Boulder, CO Quince, San Francisco, CA Husk, Nashville, TN Cosme, New York, NY Franklin Barbecue, Austin, TX Bouley Restaurant, New York, NY Prince’s Hot Chicken, Nashville, TN Roberta’s, Brooklyn, NY Rose’s Luxury, Washington, DC Woodberry Kitchen, Baltimore, MD Next, Chicago, IL Geronimo, Santa Fe, NM Le Pigeon, Portland, OR Joel Robuchon, Las Vegas, NV The Barn at Blackberry Farm, Walland, TN Manresa, Los Gatos, CA n/Naka, Los Angeles, CA Charleston Grill, Charleston, SC 4 Bells, Minneapolis, MN Acorn, Denver, CO Louie Mueller Barbecue, Taylor, TX Lexington Barbecue #1, Lexington, NC Weaver D’s, Athens, GA Bertha’s Kitchen, Charleston, SC Kachka, Portland, OR

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Millennials believe in eating healthy while occasionally indulging, focus more on nutritious eating than dieting for weight loss and are foodies who enjoy the dining experience, writes marketing strategist Mark Sutter. Members of Gen Y also tend to make food part of their personal brand, one they eagerly share with friends and social media followers.

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Smoothie Company Secures Funds

Koia, a maker of plant-based protein smoothies, has secured $7.5 million in funding, which the firm will use to grow its staff. The company’s smoothies use almond milk as a base and sell at Whole Foods stores nationwide. – Adapted from BevNet

Pork & Mindy’s

Continues from page 1

“We couldn’t be more excited about the new menu items and prototype store design at the flagship Chicago location,” says Mauro. “Pork and Mindy’s is all about showcasing art through food, and our new menu and look does just that, giving guests even more reasons to experience our creative BBQ and unbeatable atmosphere.”

In addition to the new menu items, the Pork and Mindy’s flagship store announces a refresh to its interior, created by local Chicago multimedia fine artist Tracee Badway. Badway, whose work has been featured throughout the city at hotels, restaurants, and businesses, specializes in large-scale murals, among other mediums, and brings the space to life. Guests can purchase bottles from P&M’s BBQ sauce line, so visitors can take the flavors of Chef Mauro home with them.

Pork & Mindy’s is open Sunday through Thursday from 11:00 a.m. to 9:00 p.m. and Friday through Saturday from 11:00 a.m. to 11:00 p.m.

Pork & Mindy’s is a creative BBQ concept led by Founder Kevin Corsello and Executive Chef and Food Network star Jeff Mauro.

In addition to its Wicker Park flagship location, the concept is expanding nationwide, with plans to open 30 locations over the next three years. The renowned brand also has a line of signature BBQ sauces including Sweet Sauce, Sweet Heat Sauce, and Mustard Sauce, available at Mariano’s and online.

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Food Industry News® October 2017

Chicago Independent Spirits Expo Returns Oct 3rd, 2017 at the Chicago Hilton Hotel

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Chicago’s very own The Faucet Shoppe is moving 1 block south to 3812 N. Elston Ave! SAME service, SAME people, NEW location! For over 55 years, this family owned and operated shoppe has had the largest selection of genuine replacement parts for faucets and toilets in the U.S. It’s a plumbing oasis for restaurant and bar owners that stocks every major brand, including Chicago Faucets, T & S Brass, Fisher and Sloan.

The Faucet Shoppe also prides itself on sourcing those antique and hard-to-find parts dating back to the late 1800’s.

Owner, Adam Chamlin promises to serve the plumbing needs of his longtime residential and commercial customers in the same manner as his grandfather did back in 1954 – with expertise and a smile! You can see the Faucet Shoppe’s ad on page 29 of this issue.

There’s a simple philosophy to saving money: keep more than you spend.

For the 7th year, the world largest gathering of small, independent & artisanal brands will converge on Chicago as one of the most anticipated underground spirit tastings on the planet.

The CISE provides members of the service industry as well as consumers an opportunity to meet the new wave of creative & innovated distillers, bottlers, importers and distributors as they sample & speak about their spirits. Attendees will be able to choose from over 600 spirits within the major liquor categories of vodka, gin, rum, tequila, mescal, whisk(e)y, liqueurs and even unique drink mixers from around the world.

The 2016 Chicago Independent Spirits Expo featured over 150 exhibitors sampling over 600 different spirits from all over the world (The USA, Canada, Ireland, Scotland, Spain, Italy, Sweden, Holland, Belgium, France, Mexico, the Caribbean, South America, Japan, India, Australia, New Zealand, etc.) to over 1200 key bartenders, F&B managers, bar owners, distributors, importers, retailers and spirit aficionados coming from all over the North, Central & South America as well as Europe & Asia.

A feature unique to the Chicago Indie Spirits Expo each year is the industry roundtable at the Buckingham Room of the Chicago Hilton Hotel & Tower, the industry round table discussion (12 noon to 2pm) with a select panel of spirit professionals from various levels of the spirits industry who discuss current trends and challenges that face small spirits brands in the current market place. These round table discussions are open only to VIP ticket holders, exhibitors and media.

Panelists will include such libation luminaries as: Dave Schmier ~ Brand Owner, Deadwood Bourbon Monique Huston ~ National Director of Winebow Paul Hletko ~ Founder of FEW Spirits Joshua Morton ~ Owner of Barrow’s Intense Ginger Liqueur Jason Griffin ~ Dir. of Brand Development for Thoroughbred Brett Pontoni ~ Spirits Buyer for Binny’s Beverage Depot Josh Wortman ~ NA Portfolio Director for Distill Ventures Brian Christensen - Editor of Artisanal Spirit Magazine Sean Ludford - Editor at BevX.com Aaron Zacharias - Bar Owner, Fountainhead Chicago/ Market VIP ticket ~ $85.00 ~ allows access to the round table discussions, seminars plus early admission to the tasting session at 4:30pm.

General Admission ticket ~$65.00 ~ grants you entry to the tasting session from 6:30pm to close at 9:00pm.

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Page 8

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Food Industry News® October 2017

How To Furnish A Space

If you can’t keep the windowsills clean (inside or outside), after a good wash, apply a coat of floor wax to seal and protect your sills.

InBev Pushes Further Into Non-Alcohol Territory

Anheuser-Busch InBev has purchased Hiball, which produces nonalcoholic sparkling water and energy drinks, increasing the brewing firm’s growing alcohol-free portfolio. AB InBev also produces and distributes Starbucks’ ready-to-drink line of Teavana teas. – Adapted from Advertising Age

Steak N Egger with five 24 hour locations has been serving the Chicago area since 1955. “We Doze But Never Close”. They offer a full menu to choose from day or night. Pictured here is Arlene at the Steak N Egger located at 8408 Joliet Rd. in McCook, Illinois.

oct 1-8.indd 8

The choices when furnishing a space are endless and oftentimes overwhelming.

Having a furniture expert help you through the maze of options alleviates many headaches.

Here are some points to consider when reviewing furniture suppliers.

1. Finish Options & Product Offering. Some suppliers will bring in containers of prefinished seating and table tops so your choices may be limited. If you’re looking for a more unique décor, find a company that offers a wide variety of finish options. Make sure to define lead times.

2. Warranty. Check the manufacturer’s warranty to determine if they stand behind their product in the event it fails. Read the fine print, some suppliers only cover products used for a given number of hours or impose a weight limit.

3. Customer Service & Reputation. Call and get information or samples before placing your order. This will provide some insight into how they will handle any problems after the sale.

Ask colleagues for recommendations to get the names of trusted suppliers.

“A face-to-face meeting is an excellent way to discover what products and services a supplier has to offer” says Theresa Scandurra, the Chicago based Midwest Territory Sales Manager for Plymold. “They should work with you to ensure the furniture package fulfills your needs.” The Plymold Seating ad can be found on page 44 of this issue.

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Armando Vasquez of La Scarola found himself beginning a teeshirt business. Proceeds go charities, beginning with Ingalls Memorial Hospital in Harvey, IL as his commitment to help others. He was prominently featured in Chicago Magazine’s SPLASH.

Food Industry News® October 2017

Benefit from the October Business Travel Boom

The U.S. business travel economy is big, staggeringly big. A recent Global Business Travel Association report said that in 2016, about 514 million domestic business trips accounted for $547 billion in spending.

That’s nearly 3% of the U.S. GDP, and there are no signs that business travel spending is slowing down. In fact, it’s projected to grow another 6% by the end of 2018.

October is the busiest month of the year for business travel, as professionals look to squeeze in important face-to-face meetings before the holiday season.

According to a study by Hertz, the average business trip lasting 3.5 days.

Dinova, a business dining marketplace that exclusively connects expense account diners to quality restaurants nationwide, partners with more than 14,000 national, regional and local establishments throughout the country. Business diners on the road trust Dinova to provide them with exceptional restaurant experiences where they can successfully conduct a meeting.

As the modern traveler books upcoming travel, they are using technology to support their experience with 48% using a dining app to discover new restaurants and 38% using travel apps provided by their companies. Getting access to those travel apps is no small task, so having a partner that understands how to navigate the corporate travel landscape is key. Business diners can use the Dinova app to find restaurants pre-screened for quality and approved by their organizations.

By understanding these business customers, catering to their needs, and finding ways to attract them, restaurants stand to profit royally from this lucrative guest. Dinova’s ad appears on page 2 of this issue.

Sales Sales Pitches That Don’t Sell

“How can I help you?” This one is a leftover from the last century, when customers needed assistance and relied on salespeople and marketers, as well as the iconic Sears catalog, to point them in the right direction, followed by the ubiquitous shopping mall. While the former is long gone, the latter is fast going dark.

When you think about it, “How can I help you?” is insulting, a turn off and a crutch, as if customers lack the ability to identify what they want and then to find it. A more adult approach would be, “Let’s talk about what you have in mind.”

The role of salespeople and marketers is no longer that of a guide, directing customers to what they want to sell them.

Those who make sales are coaches, who take the time to figure what’s in the customer’s best interest.

“You’ll never do better than this price.” Such tactics may have worked in the past, but today’s customers don’t respond positively to such tactics. They want the evidence and they feel capable of their own research, even as they’re talking to a salesperson.

Playing games with customers destroys buyer confidence and can have long-term negative consequences. No one wants to be played for a fool.

Dirty Ditties, a small stage revue began their run on the fi rst Monday of September, October and November at Chicago’s Playground Theater, 3209 N. Broadway. as a 45-minute collaboration of “dirty songs, gratuitous vulgarity and witty repartee” presented by veterans of Chicago stages. The show is restricted to 18 and older. With original material, such as “Seduced

by Facebook” and “When My Baby Takes Off Her Clothes” it’s hilarious fun. Admission to Dirty Ditties is $10 at the door and via Brown Paper Tickets. The Playground The- John Graham of GrahamComm is a marketing and sales strategy consulater is handicapped accessible. tant and business writer. Contact him at jgraham@grahamcomm.com.

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Checks & Balances

Are you tough to work for? Here‘s a short checklist to know when YOU, the business owner and operators are out of line: n Establish a circle of loyal employees who can keep the raging tyrant within you from getting out of hand.

“Tell me if I get hysterical,” should be your mantra; angry outbursts could cost you time and business that may never be recovered. n Ask, “How am I doing?” n Leave vanity at the door and bring in your management skills: show when to buy and when to sell; budgeting; how to listen for objections and how to overcome them. n Remaining open to input means being a constant student for self-improvement. n Tap those silent workers who never seem to talk; they may have more to say that is truly honest.

9/12/17 3:59 PM

Food Industry News® October 2017

9 Reasons Why Customers Leave You

According to research done by Susan M. Keaveney, associate professor of marketing at the University of Colorado’s business school, the top reasons that consumers leave a business are these: 1: Core service failures, mentioned by 44 percent of respondents. Core service failures were those where the seller failed to give the proper service, or even caused damage beyond bad service.

2: Bad personal interactions between customers and employees.

3: Price 4: Inconvenience 5: Responses to errors 6: Attraction by competitors 7: Ethical problems 8: Customer “churn”, a concern that parallels is-

Page 13

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IF QUALITY IS YOUR MAIN CONCERN, VISIT MARCH EQUIPMENT sues of customer switching behavior in services industries in general.

9: Better online opportunities. The internet has forced prices to become more defensive of quality Vs. pricing, and delivery that is convenient.

Keeping Menus Vegan Friendly

About 6% of Americans now identify as vegan, up from 1% a few years ago, and restaurants have more options than ever that allow them to offer veganfriendly foods and beverages. Hamburger and chicken alternatives can be kept in the freezer and defrosted as needed, and non-dairy milks and butters add richness to dishes and drinks, vegan consultant Mark Reinfeld writes. – Adapted from Food Newsfeed

Consumer Confidence

■ 63% of consumers have become more careful about personal debt and spending habits.

■ 39% anticipate improvements in family finances.

■ 39% drive less due to gas prices.

■ 25% have seen an improvement in their financial situation.

■ 21% think the economy has improved in the past 6 months.

■ 18% have reduced contributions to a savings/retirement fund.

■ 13% are spending more on personal toys and luxuries as compared to 6 months ago.

Source: WSL Marketing

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Products That Sell 52 percent of millennials will visit a restaurant that offers new or innovative flavors, according to Technomic’s most recent flavor consumer trend report. The food consulting firm also determined that 48 percent of millennials will spend more on a meal that features a new or innovative flavor. Only 33 percent of those over age 35 are willing to spend extra money on these dishes.

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Food Industry News® October 2017

CHEF PROFILE Joe Sukjam Chef de Cuisine Blu 57

Birthday Place: Samut Pra Kahn, Thailand. Right next to the ocean.

First Foodservice Job: I was a chef for Thai Airways.

Favorite Food: I love Tiger Prawns, grilled.

The scent is magnified when grilled and the meat becomes sweet. Paired with a nice spicy sauce and a cold beer, I’m in heaven.

Worst part of Job: To be honest, I really enjoy it all.

Most humorous kitchen Mishap: I was cooking in Thailand and it began to monsoon. The restaurant kitchen began to flood and the water ran up to my ankles. Unfortunately, we had a full house and we still had to cook through it. I was so stressed out, I just started laughing.

Favorite Food to prepare: I really love making anything with Fish. I love how diverse it is and there are so many different types of fish. It’s more of a challenge to me than beef or anything else.

I find it fun to think about sauces that would go well with the various types.

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Low Numbers for French Wine Damage caused by spring frosts may cause French wine production to drop as much as 17% in 2017, according to the country’s Farm Ministry.

The estimated 2017 output is “historically low,” and the Bordeaux region may lose half its production. – Adapted from Reuters

SUCCESS

Every successful enterprise requires three men: a dreamer, a businessman and a son-of-a-bitch.

–Peter McArthur

What part of the job gives you the most pleasure: I really enjoy the atmosphere in the kitchen. It’s the little things I enjoy. For example, placing a fresh cut on the grill and you hear it sizzle, followed by a scent of cooking meat. It’s all the sounds and smells that really make me love coming to work every day.

If you weren’t a chef what would you be: If I wasn’t chef, I’d probably be a cooking instructor.

I really love cooking. Second choice would be to teach people how to cook.

Best advice you ever got: My mentor in the kitchen once told me that to have a great restaurant your staff needs to trust and believe in you. Because if they trust you and your food they will perform your recipes better than you can imagine.

Where do you like to vacation: I LOVE TO FISH. Anywhere really.

What do you like about Food Industry News magazine: I love reading about new trends in food and all the great articles you guys post.

Definitely have picked up a few tips to use in my own restaurant.

9/12/17 3:59 PM

oct 9-16.indd 15

9/12/17 3:59 PM

Page 16

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Leaving the OCD Circus by Kirsten Pagacz (245 pages; $18.95; Amazon) reveals the raw story of one person’s fight to both recognize and finally control a disorder that affects millions of us. Using cognitive therapy, yoga, medication and meditation this innovative business founder regained her focus and continues to thrive. You know someone who needs this memoir and guide, and as a business professional, you need to understand how it affects your best people, often undiagnosed. Recommended. –MB

Food Industry News® October 2017

3 Reasons Why Moving to the Cloud is Beneficial to Small Businesses Cloud Solutions offer many practical reasons for moving small business voice and data to the Cloud. Moving to the Cloud helps your business stay relevant, up to date on upgrades, removes the need for internal IT staff and ultimately saves your business money. Moving to the Cloud allows you to focus on growing your business without the worry of how to deliver your voice and data within your staff and to your customers.

1. Saving Money Small businesses are continuously looking for ways to save money. Cloud solutions are charged on a monthly basis. This solution becomes an operating expense rather than a capital expense. There is no large up front expense to purchase large pieces of equipment.

2. Scalability Another advantage, the Cloud brings scalability to your business. Resources are shared, which increases capacity in storage, number of users and features. This brings you IT solutions that are fluidly available with low costs.

3. Security Cloud based solutions are more secure than onsite applications. Keeping up on the security of your on-site small business infrastructure is difficult from a staffing and expense perspective. The Cloud is secure and your staff no longer has to manage.

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Turkey Traditions

According to the National Restaurant Association, about 11 percent of the population dines out on Thanksgiving. Encourage families to have their traditional dinner at your restaurant. Create a holiday atmosphere by decorations. If you are facing a staff shortage on this holiday, consider offering a sumptuous prix fixe buffet with a carving station. Offer traditional favorites such as stuffing, piping hot mashed potatoes and gravy, vegetables, and cranberry sauce. Prepare items that will also appeal vegetarians and others who don’t eat turkey. Serve nostalgic desserts: pumpkin pie and pecan pie served with heaping scoops of ice cream or whipped cream. Offer a discount to customers who have spent a portion their day serving in a soup kitchen. Be sure to send a release to the media about your charitable efforts.

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Church’s Chicken Sees Opportunity Church’s Chicken, which is marking its 65th anniversary this year, has reorganized its management, and CEO Joseph Christina sees opportunity for growth in Asia and other markets. “There’s no doubt that we have the best product and we need to catch up in the area of reimaging our restaurants and growing in markets where we feel guests want to come and eat our chicken,” he said.

– Adapted from QSR

The Complexity of Meals Discounted Brunch Cocktails Drive Traffic

Restaurants are looking beyond simple, “bottomless” drinks that were once ubiquitous at brunch to offer complex, low-alcohol offerings designed to pair with the menu. Modern morning beverages offered across the country include cold brew coffee spiked with amaro-fig syrup at Milktooth in Indianapolis, and a gin- or vodka-infused vegetable shrub at New York’s Sunday in Brooklyn. – Adapted from VinePair

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Price remains a prominent factor in the value equation. Despite an improving economy, disposable personal income growth has slowed compared to 2015 and consumers continue to search for savings. Specials and promotions that are increasingly likely to drive traffic include discounted meals, coupons, combo meals and all-you-can-eat specials. While price is a driving force in the value equation, there are other important aspects that factor in.

“Operators will increasingly focus on value that is driven by quality, service and convenience to meet rising consumer demand”, explains Kelly Weikel, director of consumer insights at Technomic. “Highlighting sustainable ingredients can help with quality perceptions, while greeting guests with a smile and thanking them for their visit goes a long way on the service front. As expectations for convenience increase and new technology emerges, offering the right mix of tech-based amenities will be key to enhancing the value proposition.”

Key takeaways from the report include: n 57% of consumers say that the use of sustainable foods creates good value at restaurants n 48% of consumers ages 18-34 say they are seeking out higher-quality menu items than they were two years ago n 31% of consumers say they use deal apps and websites – among these consumers, 43% do so on a weekly basis Compiling findings from more than 1,500 consumers, as well as Technomic’s MenuMonitor and Digital Resource Library, the comprehensive 2017 Value & Pricing Consumer Trend Report serves as a guide for foodservice operators and suppliers to understand how consumers define value and which attributes most influence the value equation. – Adapted from Technomic, Inc

9/13/17 10:29 AM

Food Industry News® October 2017

Thumann’s -

The Deli Best Since 1949 Thumann’s has been manufacturing the highest quality, most delicious “all natural” delicatessen products for more than a half a century.

They use only the finest & freshest ingredients, guaranteeing their customers the best tasting, healthiest products available. Their family recipes use the least amounts of salt & sugar, and they never use any artificial flavors or colors, byproducts, fillers or gluten. Their products are trans fat free and contain absolutely no MSG. In 1949, the first Thumann’s plant was opened in Wallington, New Jersey. The company was young and started with only five employees and two trucks. From its current location in Carlstadt, New Jersey, Thumann’s has been distributing all over the country, from coast to coast, available only at the finest supermarkets and gourmet delis. See their ad on page 4

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Chicago Boasts the Most Breweries in the Nation

According to research by CoStar Portfolio Strategy, a unit of CoStar Group, the Chicago area has the most breweries in the nation.

Chicago. ................................................................. 202 Denver ................................................................... 198 Seattle .................................................................... 168 Portland, OR ......................................................... 161 Minneapolis .......................................................... 150 San Diego .............................................................. 148 Los Angeles .......................................................... 122 Washington, D.C.................................................. 115 Philadelphia ......................................................... 111 New York .............................................................. 105 Top metro areas, as on Q1, 2017

Downtown Chicago experienced the largest growth of apartment construction in the country from 2010 through 2016 with 10,937 new units.

– Source: CoStar Group; The Chicago Tribune

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Food Industry News® October 2017

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Moretti’s Ristorante & Pizzeria Opens in Rosemont

50.7% of England’s power was supplied by wind, solar, hydro and wood pellets on Moretti’s Ristorante & Pizzeria opened Friday, September June 7, 2019, the first time 8 at 9519 W. Higrenewables beat fossil fuels. gins Road in Rosemont, in the newly renamed Moretti’s Rosemont Plaza (one block west of River Road on the south side of Higgins Road).

The new Moretti’s brings an entirely new, yet celebrated concept following seven other long-time locations in Chicago, Bartlett, Fox Lake, Lake in the Hills, Mount Prospect, Hoffman Estates and Schaumburg.

Moretti’s will offer dine-in, carry out and delivery, as well as full service catering and hosted private events. The 10,000 square foot casual dining establishment will accommodate up to 200 people in the main dining room, 50 in a semi-private dining room, a 25-seat island bar, and seating for over 150 people in the outdoor garden—fit for dining and cocktailing.

The outdoor area also includes three super-brite daytimeviewing TVs for catching the game, plus a canopied bar area.

Moretti’s has a proven track record as a hot spot for watching sports. With over thirty 65-inch or larger full HD TVs throughout, Moretti’s will offer premium sports viewing with stadium surround sound, perfect for getting the gang together and watching your favorite Chicago team. Free Wi-Fi will be accessible to all customers as well. There’s also live DJs from 10 p.m. to 4 a.m. several nights a week.

Moretti’s specializes in classic Italian and American cuisine including thin crust and Chicago-style deep dish pizza, their famous “Mile High Lasagna” with fresh homemade layers of pasta, marinara and four cheeses; several hand-cut steak selections and numerous other chef-inspired daily specials.

Several vegetarian and gluten free options are also available.

Cold Brew Coffee Sales Soar US sales of cold brew coffee rose 80% over a one-year period, based on data compiled in February by research firm StudyLogic. “It has created a new part of the day accessible to coffee for consumers and companies,” said Ric Rhinehart, executive director of the Specialty Coffee Association. – Adapted from Bloomberg

If your operation isn’t decorated for Halloween, do it today! Retroa-go-go has unleashed their 3rd series of wall decorations for any bar or restaurant. Based on the popular Ben Cooper costumes of the 60s, they’ll add the cool to your ghoul. Don’t get caught with bare walls; order direct (retroagogo.com) or call to receive in time for a decent party.

And the winners are...at the 2nd Annual Gyro Eating Contest, Taste Of Greektown sponsored by Devanco Foods at Taste of Greektown 2017.

Pictured are Devanco’s George Kanavos, Erica Daiell, Frank Wach, Sean Nichols, and Devanco’s Bob Geocaris. Sean Nichols tied with Frank Wach with 13 full gyros. They each won a $250 Vsa gift card. Erica Daiell won with 9 full gyros in the women’s division and won a $150 Visa gift card. She beat last year’s winner Jenn Saito.

9/13/17 10:29 AM

Food Industry News® October 2017

Page 21

Trendler’s New Product Lines Go Beyond the Swivel.

Trendler Inc., is announcing the expansion of their product lines to include the all-new Trendler brand of chairs and barstools with the same quick delivery and short lead times that have made Trendler a trusted leader in the manufacture of high-quality and dependable furniture products since 1932.

Trendler is known for high quality, quick-to-ship, and trouble-and-maintenance free swivels, chairs, and barstools. Their broad experience in crafting made-to-order furniture for some of the world’s highest profile brands has driven them to expand from furniture parts to complete product lines of chairs and barstools. This brand expansion is an exciting time for Trendler as they bring their knowledge and understanding to the all-new Trendler branded barstools and chairs product lines which feature their world-class swivels and furniture components.

At Trendler, customer service is just one more reason to purchase the best barstools, chairs and swivels in the world. Their ability to rapidly provide a full quote including freight, quickly manufacture products at the highest quality and ship orders on-time sets Trendler apart from the rest of the industry. As they expand these product lines, you can expect the same great service and commitment to speed and quality Trendler has always delivered.

For more information about Trendler, Inc., call Stefan Gfesser at (773) 2846600 or visit our website at Trendler.com.

McDonald’s Cuts Antibiotic Use Globally

One year after successfully cutting back on antibiotics use in its chicken products in the U.S., McDonald’s Corp. is planning to put similar restrictions in its global supply. – Adapted from nrn.com

NYC Labeling Rules Challenged The Food and Drug Administration is supporting a legal challenge to New York City’s menu labeling laws by the NRA and other industry groups. The rules mirror federal regulations, and the FDA has postponed enforcement of those until May 2018.

– Adapted from nrn.com

Caribou Buys Bruegger’s 18 West Food & Drink, 18 W. Conti Parkway in Elmwood Park, IL offers casual dining in their dining room and outdoor seating.

Ample TVs are ready to follow your favorite sports while enjoying their signature items: bang bang shrimp, chicken wings, burgers, sandwiches, flatbreads and your favorite drinks. Pictured above: Mac Daddy burger with two heaping patties, special sauce, lettuce, cheese, pickles and onions; it requires a knife and fork unless you have extremely skillful dexterity. Their Mac and Cheese (above, right) is pasta with creamy cheese, bacon, deliciously topped with bread crumbs, served in a skillet.

Limited-time menu items that align with a restaurant’s goals and menu and generate excitement are in growing demand, according to Datassential’s Blueprint for LTO Success Keynote Report. The average number of LTOs jumped 82% and 80% at limited-service and full-service chains, respectively, between 2010 and 2017, and successful LTOs spur return visits. – Adapted from SmartBrief Food & Beverage

oct 17-24.indd 21

Le Duff America recently sold Bruegger’s Bagels to Caribou Coffee as it is seeking expansion.

The sale would add yet another breakfast concept to the massive number of holdings of Caribou Coffee parent company JAB Holding Co., which owns the bagel concept Einstein Noah Restaurant Group and Panera Bread Co., which was bought earlier in the year.– Adapted from nrn.com

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Page 22

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Food Industry NewsÂŽ October 2017

Monitoring Time and Temperature

Team newer employees with older workers to teach them what works, how it is done and everyone will appreciate the extra concern for excellence.

oct 17-24.indd 22

According to the National Restaurant Association Education Foundation, the most commonly reported cause of foodborne illnesses is time/temperature abuse. Consider the following to prevent an outbreak at your foodservice establishment.

1. Do not leave food in the Temperature Danger Zone (41 to 135 degrees Fahrenheit) for more than four hours. Employees must monitor time and temperature as food flows through the kitchen, from receiving to storage, to ensure that the foods they serve are safe.

2. Managers must assign someone to check the temperature of time sensitive foods when they arrive at the restaurant, before they are received and stored. If the temperatures register in the danger zone, the food should not be accepted and the supplier should be made aware of the problem so they can prevent it from happening in the future.

3. Monitor temperature regularly to ensure that the internal temperature of the stored foods does not register above 41 degrees Fahrenheit.

4. Avoid overloading the refrigerator because it diminishes airflow and makes the unit work harder to maintain the correct temperature.

Do not use foil or paper lining along shelves, as this prevents airflow as well.

5. Check food temperature regularly by randomly? selecting a sample of food from different locations throughout the refrigerator unit to ensure the temperature is correct and consistent.

6. Do not place warm food in the refrigerator as may increase interior temperature and put other food in the temperature danger zone.

7. Keep the temperature of the refrigerator approximately two degrees lower than the recommended food temperature to ensure that food is being held at a proper temperature.

8. Rotate food regularly using the FIFO (First In, First Out system.

All containers should be clearly marked with the contents and the “use by� date, and the shelf life of each product must be tracked. Foods that have passed their expiration date should be discarded immediately.

9. Check the temperature of the unit and the internal temperatures of the food routinely.

10. Similar to refrigerated foods, do not place warm and hot food inside the freezer area because it might increase the temperature inside and begin to thaw some types of food.

11. Never refreeze thawed food unless it has been cooked thoroughly as multiple thawings may lower the quality and compromise the safety of the food. If food is cooked and then frozen, any microorganisms present should be reduced to a safe level during the cooking process.

12. Keep the storeroom cool, dry, out of direct sunlight and well ventilated.

13. Monitor the temperature of the storeroom regularly to ensure that it reads between 50 and 70 degrees Fahrenheit.

14. Maintain a humidity level of 50 to 60 percent. Use a hygrometer to measure the humidity of the storeroom.

15. All shelving should be at least six inches off the floor and six inches from the wall to limit access to food by pests.

16. Place thermometers both in the front and back of the storage area to ensure proper temperature control.

17. The internal temperatures of all products should always be checked before they are served.

18. Use the two-stage method to properly cool food. The two-stage method states that foods should be cooled from 135 degrees Fahrenheit to 70 degrees within two hours and then to 41 degrees or lower in an additional four hours for a total cooling time of six hours. Food also can be cooled using the one stage method, in which hot foods must be cooled from 135 degrees Fahrenheit to 41 degrees within four hours by using an ice water bath or other preferred method of cooling.

19. When reheating food, make sure it reaches 165 degrees Fahrenheit for at least 15 seconds. If the foods temperature falls below 135 degrees, that food must be reheated. If this cannot be done in the allotted time or foods have spent more than four hours in the temperature danger zone, they must be discarded.

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Food Industry News® October 2017

Page 23

ChiCagoland news

phitheater—2539 N. Kedzie in Chicago, IL on Sat. Oct. 7, 2017 20 breweries and 50+ beers. Lou Malnati’s Pizzeria, CEO Marc Malnati (headquartered in Northbrook, IL) is opening a new location at 2279 Randall Rd. in Carpentersville, IL Nov. 2017. The The Chicago Bears themed Dr Pepper machine—”The One Fans Crave” - spot- locations will offer carryout, delivery and ted in Zion, IL. catering. The MB FiChicago Ultimate nancial Hot Chocolate Women’s Expo will 15k/5k Chicago will be held in Rosemont, IL at the Donald E. be held at Grant Park Stephens Convention Oct. 29th. Shallots Center Oct. 21-22. DisBistro—a Premier Koney Live! Mickey and sher Restaurant locatMinnie’s Doorway to ed at 7016 Carpenter Magic will be held at Rd. in Skokie, IL just the Rosemont Theatre completed a remodel in Rosemont, IL Oct. of their space. The 20-22. Enrique Igle3rd Annual Midnight sias and Pitbull will Haunted Ghost Ship be performing at the aboard the Spirit of Allstate Arena in RoseChicago will take place mont, IL Oct. 7. GideOct. 28 at 11:15 pm. on Sweet in Chicago— Check for availability. a new restaurant at The Haunted Barn of 841 W. Randolph St. Bernstein’s Pumpkin from Matthias Merges and Graham Elliott is Fest, corn maze, kids’ opening soon in the rides and petting zoo space that formerly will be held Oct. 1-30, was Graham Elliot Bis2017 in Homer Glen, tro. Haunted Prison & IL. West Town Food City of the Dead—a 40 Truck Social will be minute trip through held Oct. 6-7, 2017 on 40 terrifying rooms Noble St. at Chicago will be held Oct. 1-31 Ave. in Chicago with in Crest Hill, IL. Mi20 food trucks availchael Klug opens LA able.

Hofbrauhaus Burdick Handmade Chicago’s OktoberChocolates—a new fest will be going on retail shop at 609 N. through Oct. 29th at State in Chicago, IL. the Hofbrauhaus ChiLogan Square Beer cago—5500 Park Place Fest will be held at in Rosemont, IL. the Logan Square Am-

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oct 17-24.indd 24

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9/13/17 10:29 AM

Page 25

More People choose changes to Funerals According to the National Funeral Directors Association (NFDA), the rate of cremation in the U.S. is at an all-time high, surpassing the rate of burial in 2016 for the second year in a row.

The NFDA expects cremations to reach nearly 80 percent by 2035 as burial rates are expected to fall to 30.3 percent.

Besides price, cremation’s popularity is growing for several reasons, including the weakening influence of religion: People who aren’t devout are more likely to consider cremation for their friends and family.

Since 2012, the percentage of Americans who consider it very important to have religion as part of a funeral has decreased from 49.5 percent to 39.5 percent.

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Today, many equipment dealers are importing china directly and passing savings onto their customers. However, the selection may be limited, delivery times may be long and the pricing might not be the best available—until now.

DishCo SF is a firm offering a huge selection of over 900 different items for your dining room and tabletop.

The one thing all of their items have in common is that they are white. What is different from all other companies is that because they contract with the china producers, they are able to save their customers (restaurants, hotels and caterers) from 50% to 70% from “standard dealer pricing.”

When china producers manufacture plates, cups, bowls, pots etc., their customers may order a specific amount.

The producer will not make the specific amount, they always make extra.

These are called overruns. What’s different about DishCo SF is that they contract with these producers to purchase their overruns, giving them the ability to offer deeper discounts and much lower pricing than anyone else.

If you think the savings are negligible, think again. Also, many dealers may charge higher than average prices for specialty items like teapots, sugar caddies or serving platters—but not DishCo SF. They offer the same discounted prices across the board. And, while some dealers may have you waiting 4 to 8 weeks for your china delivery, DishCo SF has everything in stock for immediate delivery and customers usually receive their delivery in 7 to 10 days.

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Join the thousands of restaurants buying from DishCo SF. They have no minimums and the savings and quality speak for themselves. You can see the DishCo SF ad on page 15 of this issue.

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Although Marco Polo wrote about eating Chinese pasta at the court of Kubla Khan, he probably didn’t introduce pasta to Italy. In fact, there’s evidence suggesting the Etruscans made pasta as early as 400 B.C. Further proof that Marco Polo didn’t discover pasta is found in the will of Ponzio Baestone, a Genoan soldier who requested “bariscella peina de macarone,” a small basket of macaroni. His will is dated 1279, 16 years before Marco Polo returned from China.

Legend has it that noodles were first made by 13th century German bakers who fashioned dough into symbolic shapes, such as swords, birds and stars, which were baked and served as bread. Thomas Jefferson loved pasta he’d sampled in Naples and ordered crates of “maccaroni,” along with a pasta-making machine,

9/14/17 10:51 AM

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

Food Industry News® October 2017

Page 27

TRAVEL With Valerie Miller GLOBUS AND COSMOS DESTINATION: JOURNEYS THAT BEGIN WITH FAITH For those looking for a deeper, more meaningful travel experience, Globus and Cosmos offer an enlightening collection of faith based vacations around the world that represent inspiring places to bow heads and lift hearts. The Globus family of brands robust portfolio of 14 faith based itineraries throughout Europe, Israel and Mexico include three NEW vacations that place a spotlight on the 160th anniversary of the apparitions in Lourdes: Marion Shrines of Europe (Globus) Spiritual Highlights of Iberia, Lourdes & Italy (Cosmos) and Pilgrimage to Lourdes (Cosmos).

“With the perfect balance of faith and fun, we’re inviting travelers to retrace the steps of Martin Luther in Germany, then reflect on the journey while cruising down the Rhine, said Scott Nisbet, president and chief executive officer for the Globus family of brands. “They can enter the dark cave of the Apocalypse, then watch the sun rise on the whitewashed walls through the Greek Isles. Or, follow the Way to the Cross in Jerusalem before floating down the Dead Sea.” For those who like to plan ahead, Globus is also inviting travelers to reserve a seat to renew their faith in 2020 for Oberammergau’s Passion Play – an opportunity that has presented itself every 10 years since 1634.

“Devastated by the Black Plaque in 1634, the frightened survivors of Oberammergau- a small town 60 miles from Munich –reenacted the crucifixion of Christ, vowing to God that if they were spared, they would perform the Passion Play every 10 years” said Nisbet. “Their prayers were answered and 2020 will mark the 42nd production of the play: A not to be missed opportunity.” For more info visit -globusfaith.com Globus creates tours with just the right balance of included features from local favorites to VIP access and must see sites – and free time. Every Globus itinerary features hotels in the heart of the destination. Globus works behind the scenes to get their travelers front and center to the world’s greatest sights. Plus, with the world’s best tour directors leading the way, they maximize the scene, scenery and overall enjoyment for each and every traveler. For more info visit –globusfamily.com Cosmos travelers know travel. And they know what’s important once they reach their destination-the sights, the scenes, the locals and the legends. Trip experiences include a mix of included excursions and free time and value. In fact, with Cosmos, travelers enjoy a savings of up to 40 percent compared to booking a vacation on their own. For reservations and more info consult your local travel agent or visit –globusfamily.com

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Food Industry News® October 2017

CHEF PROFILE

Mario Vitelo Nossa! Brazilian Grill 1340 Butterfield Rd, Downers Grove, IL

The Best Lessons

n Understand the value of marketing the cold calls n Fall in love with the pain of hard work n Every day matters, and is important n Return every phone call n Don’t let what you cannot do interfere with what you can do.

oct 25-32.indd 28

n Sometimes you have to do what you don’t want. n Learn what you don’t know. n Respect the value of persistence, your competitors, your company and your customers. n Success should make you more humble, not arrogant. n Respect and admire others’ success.

Birthplace: Brazil Current Position: Owner – Chef First Foodservice Job: Food Preparation for a Brazilian Steakhouse Favorite Food: My favorite food is the Brazilian churrasco. I love having the opportunity to share the Brazilian cuisine with so many new people.

Awards/Honors: We have received the Daily Herald 2013 Business Award and annually receive the Trip Advisor and Yelp Awards of Excellence.

Memorable Customers: I have many memorable customers, but the most memorable moment was when I met Rickson Gracie, the legendary Jiu-Jitsu mixed martial artist.

Worst Part of Job: When people who never worked in a commercial kitchen or know nothing about Brazilian food, give suggestions on how I should do things.

Most Humorous Kitchen Mishap: The most humorous kitchen mishap was when I was recently married and decided to cook my favorite dinner: steak and eggs, before my wife would come back from her serving job. So, there I was in my underwear cooking when I decided to take the garbage out, while the food was cooking. When I go outside my apartment to dump the garbage, the door closes behind me and I find myself half naked, only wearing my old underwear, no keys in hands, with my steak burning inside the apartment. I try to act fast, so I take the elevator, praying that nobody would see me, to call for help. When the doorman finally opens my apartment door, my steak was completely ruined, the kitchen was almost on fire and there was smoke everywhere. Luckily, nobody got hurt, except for a few old ladies and the doorman who had the displeasure of seeing me in my underwear.

When my wife arrived from work I was still cleaning the mess and no need to say there was no dinner.

Favorite Food to prepare: My favorite food to prepare is the sirloin steak skewers. I love seeing how all the different spices blend together to make the perfect juicy seasoning everybody loves.

What part of the job gives the most pleasure: The part of the job that gives me the most pleasure is seeing the satisfaction on people’s faces when they tell me they enjoyed the food.

If you couldn’t be a chef, what would you be and why: A soccer player, LOL! Because I am passionate about soccer and I do believe I play soccer really well!

Best advice you ever got was: Do what you love in life, work with passion and you will succeed.

Where do you like to vacation: I like going to my hometown in Brazil, Porto Alegre and spending time with my family and friends.

What do you enjoy most about FIN: I enjoy reading the all the new stories and important updates concerning restaurant business.

9/13/17 1:29 PM

Food Industry News® October 2017

Page 29

CHEF PROFILE

Hans Aeschbacher Executive Chef III Forks 180 N. Filed Blvd., Chicago, IL IIIForks.com Birthplace: Chicago IL First food service job: Dishwasher and p antry prep in my Dad ‘ s restaurant Favorite food: dragon roll Worst part of job: Telling the young enthusiastic apprentice that he needs more work before he can make it on the line Most humorous kitchen memory: I made Thanksgiving dinner at work and my Sous Chef from Ecuador said “We need to take turkey and stuffing and all the fixings to my country and we will be billionaires!” He made such a fuss he started to give the turkey and stuffing away to the staff. We almost ran out during service.

Favorite food to prepare: Bruschetta with fresh mozzarella cheese and Roma tomatoes What part of the job gives you the most pleasure: Organization and getting ready to service a rush of people If you could not be a chef, what would you be and why: I would be the T900 (who wouldn’t want to be a fictional killing machine called a Terminator). I’ll be back!

Best advice you ever got: “Good food, clean place and excellent service” Richard Melman Where do you like to vacation: Anywhere that has good food! Mexico, Las Vegas , etc What do enjoy most about Food Industry News magazine? The ads, it’s crazy what people in the business put up for sale.

oct 25-32.indd 29

Be Relevant. Advertise in Food Industry News

Pizza Facts ■ Pizza in America dates back to 1905, when Gennaro Lomardi opened the first U.S. pizzeria in New York City.

■ Americans eat 1.8 billion slices of frozen pizza each year.

■ 61% of Americans prefer thin crust.

■ Americans eat approximately 350 slices of pizza per second.

■ September 5th is National Cheese Pizza Day. ■ October 11th is National Sausage Pizza Day. ■ November 12th is National Pizza with the Works Except Anchovies Day. ■ There are approximately 61,269 pizzerias in the United States.

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Page 30

Food Industry News® October 2017

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n Imitate successful people and learn from them. n Dress for success. n Understand the value of knowledge. n Take advantage online news resources. n Follow up on sales leads. n Learn to listen. n Never use a text or email do what a personal call or note must handle. n Remember what your people like, hate, anniversaries and special milestones. well as its 600th location opened in Indonesia in 1995 and June this year, respectively. Cinnabon’s first international store opened in 1988 at White Oaks Mall in Canada.

On Wednesday August 30th, 175 industry professionals joined the IRA for an evening of Chicago Cubs baseball and networking at a sold out member mixer held at Wrigley Rooftops. The weather was perfect as was the Cubs landslide win against the Pirates. Stacey Loukas and her team at Wrigley Rooftops did an excellent job hosting the group. For more information about upcoming member events or programs, please contact Christine DeSousa, Senior Member Relations Manager, at (312) 380-4146 or cdesousa@illinoisrestaurants.org.

oct 25-32.indd 30

9/14/17 10:52 AM

Food Industry News® October 2017

Page 31

People Selling the Industry

This month I am proud to be pictured with Michael Stolfie, president of Connie’s Pizza Restaurants. Connie’s Pizza began on 26th Street in Chicago and relocated to their flagship location on Archer Avenue, which is now an icon in Chicago’s Bridgeport neighborhood. Not only does Connie’s take Chicago pizza seriously, but also their fine Italian cuisine has earned them honors from Open Table, Diners Choice, Trip Advisor and Michelin Guide. Connie’s is also well known for their very large fleet of DCI Hot Shot delivery vehicles, which insures an excellent dining experience each time product is delivered to a home or office.

Tony Bartucci is the owner of Pasta Fresh, a wholesale and retail fresh pasta shop. Since 1989, Tony and his team have been producing fresh pasta every day, which is so good it’s better than homemade.

I am not the only person that feels this way; Tony supplies many of Chicago’s top restaurants and chefs with pasta, which is made to order and delivered fresh.

If you’d like to reach Tony, you can find his phone number in our Buyers Directory on page 35 of this issue under Pasta - Fresh & Frozen.

Beth Kosson is with Chicago based Verde, an industryleading energy efficiency company with unmatched food industry utility rebate expertise. They assess and install energy efficient equipment ranging from lighting to HVAC units to improve your business and reduce your operating costs. Verde offers free energy assessments. You may even qualify for complimentary, energy reducing items.

Kristi Lohmeyer is the Chicago market Foodservice sales manager for Gourmet Foods International. Today, gourmet foods are available from many suppliers; however, the inventory, pricing and delivery schedules may be suspect. Gourmet Foods International began as a small Atlanta area cheese shop in 1967, and because of their honest pricing and excellent service, they have grown into one of the leading specialty food suppliers in the nation. Their mission is to provide our customers with the freshest and finest specialty food products in perfect condition. They take special interest in small producers and work directly with them to offer handcrafted, healthy, and environmentally conscientious products.

Marion Penn and Mark Gillie are with Trans-Act Technologies, a firm that is food safety’s “best friend.” Trans-Act offers labeling systems used in food prep and production to help insure that everything is rotated and used before the quality declines. The Trans-Act system also does nutritional analysis, which can save restaurants, grocers and food manufacturers thousands of dollars.

They have everything you need including hardware, software and labels.

Mano Behera is an online ordering restaurant and pizzeria-marketing expert. Mano’s goal is to help restaurant chains build traffic and increase sales. The side benefit of working with Mano is that he can help you reduce or eliminate the fees and discounts taken by online ordering websites, which may save you thousands of dollars each month. What I like best about Mano, is that if he begins working with you and cannot save you money, he will “fire himself.” To me, this is an indicator of complete honesty and integrity. Watch his company— The Digital Restaurant —to become a favorite of chain operators everywhere.

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ACCURATE SCALE COMPANY

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accuratescalecompany.com 4500 S. 1st Avenue, Lyons, IL (773) 847-1820 FOOD SERVICE • FOOD PROCESSING • DISTRIBUTION • RECEIVING Featuring

When you think of old world sausage makers, you may think of a poorly lit, antiquated meat processing plant, but at Chicago’s Crawford Sausage Company nothing could be farther from reality. The first thing you’ll notice when entering the customer pickup area is that although the company is 92 years old, the area is sparkling and pristine. If you are lucky enough to have a plant tour, you’ll notice butchers carefully trimming the meats used in their premium sausage products. You’ll also notice a row of smoke house chambers, used to slowly smoke their craft sausage products, to give a rich, natural flavor that the Daisy brand is famous for. “Each year we see fewer and fewer sausage makers here in Chicago. It is an art and today’s food

oct 25-32.indd 32

manufacturers opt for speed, whereas they want to produce the same high quality of products our brand is famous for” comments company preside John Zicha. Product ranging from Natural Casing Frankfurters, Bratwurst, and Smoked Polish Sausage, to the ever popular Chicago favorite lunchmeats like Prasky, Minced Luncheon Sausage, and Beer Sausage are all available from Crawford Sausage Company.

Over the years, the knowledge and recipes have been handed down from generation to generation. Third and fourth generations of the original founders still own and operate the company today. They intend to keep the great tastes and traditions of Daisy Brand Sausage alive for many more generations of people to enjoy.

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Food Industry News® October 2017

ACCOUNTANTS BDO (Formerly SS&G)..........................................312-863-2320 Baker Tilly .............................................................312-729-8100 Chamlin P C ..........................................................847-583-8800 Mazars USA LLP...................................................312-863-2400 ACCOUNTING FIRMS Mazars USA LLP...................................................312-863-2400 Parhas & Associates .......................... Page 45.....708-430-4545 AD-SPECIALTIES U Keep Us In Stitches ........................ Page 45.....773-230-4322 ADVERTISING Food Industry News ..............................................847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ...........................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ...........................................708-344-0344 ARCHITECTS Dearborn Architects ..............................................312-939-3838 Sarfatty Associates ...............................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA ......................... Page 14.....630-954-1244 ASSOCIATIONS Chefs and Culinary Professionals ...... Page 44...872-256-CHEF GARA ................................................. Page 09.....847-824-6941 Illinois Dept of Agriculture .....................................217-782-5809 Illinois Restaurant Association ........... Page 20.....312-787-4000 ASSOCIATIONS & TRADES Illinois Food Retailers Assoc .................................800-624-6712 ATM MACHINES Meirtran ATM...................................... Page 46.....815-874-7786 ATTORNEYS Scharf Banks Marmor ...........................................312-662-4897 Tabahi Law ............................................................847-260-8182 AUCTIONEERS Bob King Auctions .............................. Page 26.....847-363-2268 AWNINGS & CANOPYS Chesterfield Awnings ......................... Page 25.....312-666-0400 Universal Awnings & Signs ...................................773-887-3935

oct 33-40 classifieds.indd 33

BAKERS-WHOLESALE Eli’s Cheesecakes.............................. Page 42.....773-736-3417 Gerhard’s European Desserts ........... Page 03.....847-234-0023 Gonnella Baking Co ........................... Page 02.....312-733-2020 JR Dessert Bakery ................................................773-465-6733 Labriola Baking Company .....................................708-371-1119 Lezza Spumoni & Desserts................ Page 43.....708-547-5969 Milano Baking Company .....................................800-495-BUNS Silverland Bakery ..................................................708-488-0800 BAKERY EQUIPMENT Leach Food Equipment Dist............... Page 39.....815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago........................... Page 13.....800-933-2500 BAKLAVA Libanais Sweets ....................................................847-329-5060 BANNERS Universal Awnings & Signs ...................................773-887-3935 BANNERS & POSTERS Accurate Printing...................................................708-824-0058 BAR SNACKS Belmont Sausage Company .............. Page 26.....847-357-1515 BAR STOOLS Chicago Booth ................................... Page 18.....773-378-8400 Richardson Seating-Fse Division ....... Page 48.....312-829-4040 Waco Manufacturing .............................................312-733-0054 BAR SUPPLIES Alfa Restaurant Supply .........................................773-588-6688 Ramar Supply Co............................... Page 23.....708-233-0808 BATCH FREEZERS Kool Technologies .................................................630-483-2256 BBQ SAUCE Ken’s Foods ....................................... Page 47.....800-633-5800 BEEF New S B L Inc .................................... Page 24.....773-376-8280 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage...............................847-928-0026 BEVERAGES Lifestyle Beverages...............................................630-941-7000

Page 33

BLOODY MARY GARNISHES Belmont Sausage Company .............. Page 26.....847-357-1515 BOOTHS Chicago Booth ................................... Page 18.....773-378-8400 Plymold Seating ................................. Page 44.....847-450-3261 Waco Manufacturing .............................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ................................... Page 18.....773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box ................................. Page 04.....312-829-4545 BREAD & ROLLS Gonnella Baking Co ........................... Page 02.....312-733-2020 BREAKFAST SAUSAGE Fontanini ............................................ Page 11 .....708-485-4800 BREAKFAST-FOODS Menza Foods ..................................... Page 40.....630-230-0332 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com .................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co ....................... Page 03.....773-731-8787 Grassland Dairy Products .....................................715-267-7767 BUTTER-NON-GMO Grassland Dairy Products .....................................715-267-7767 BUTTER-ORGANIC Grassland Dairy Products .....................................715-267-7767 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ....................... Page 03.....773-731-8787 BUYERS GROUPS/CO-OPS GARA ................................................. Page 09.....847-824-6941 CABLE TV-SALES & INSTALLATION All Sports Direct ....................................................630-918-3000 CALAMARI Fisherman’s Pride .............................. Page 07.....800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts................ Page 43.....708-547-5969 CASH & CARRY OUTLETS GFS Marketplace ..................................................800-968-6525 CASH & CARRY WHOLESALERS Costco Business Center .................... Page 30.....708-552-9017

CASH REGISTERS Advanced Data Systems Chicago ........................708-388-6111 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ...........................847-675-6066 CATERING-SUPPLIES Dishco SF .......................................... Page 15.....510-823-2224 CATERING-VEHICLES DCI Central ........................................ Page 32.....800-468-7478 CENTER OF THE PLATE ITEMS (COP) US Foods ..............................................................800-323-1004 CHAIR REFINISHING Wehrli Woodworks ............................. Page 03.....630-357-9663 CHAIR/BARSTOOL REPAIRS Restaurant Chair Repair .......................................630-424-0424 CHAIRS Plymold Seating ................................. Page 44.....847-450-3261 CHAIRS-COMMERCIAL Chicago Booth ................................... Page 18.....773-378-8400 Richardson Seating-Fse Division ....... Page 48.....312-829-4040 Waco Manufacturing .............................................312-733-0054 CHAIRS-CUSTOM COLORS Powder Coating Specialists ............... Page 03.....708-387-8000 CHARCOAL Charcoal Supply Company ...................................312-642-5538 CHEESECAKES Eli’s Cheesecakes.............................. Page 42.....773-736-3417 CHICKEN-PROGRAMS FSI/Foodservice Solutions ....................................847-719-6088 CHILI Bistro Soups (Div of Vienna Beef) ........................773-278-7800 Captain Ken’s Foods.......................... Page 20.....800-510-3811 CHINA & DISHWARE Dishco SF .......................................... Page 15.....510-823-2224 CHOCOLATES Dessert Concepts .................................................773-640-4727 CHOCOLATES-BULK Mellos Snacks .......................................................312-550-1911 CIGARS Pacific Cigar Company ...................... Page 46.....630-972-1189

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Page 34 CLASSIFIED ADVERTISING Food Industry News ..............................................847-699-3300 CLEANING PRODUCTS SuperClean ...........................................................847-361-0289 CO-PACKERS T F Processors................................... Page 10.....847-709-2600 COFFEE Farmer Brothers Coffee ........................................312-437-1818 COFFEE & ESPRESSO Barone Caffe ...................................... Page 12.....847-260-5079 COFFEE & TEAS Royal Cup Coffee............................... Page 06.....630-254-3365 COFFEE ROASTERS Tec Foods Inc..................................... Page 10.....773-638-5310 Tugboat Coffee .....................................................630-390-6613 COLD STORAGE Perishable Distribution Solutions ....... Page 45.....888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage........................ Page 26.....800-535-2445 COMBI-STEAMERS Rational USA.........................................................888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction .............. Page 13.....773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment ..............................630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services ............... Page 40.....847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ........................773-278-7800 COOKING EQUIPMENT Ramar Supply Co............................... Page 23.....708-233-0808 CORNED BEEF HASH Menza Foods ..................................... Page 40.....630-230-0332 CORNED BEEF-FRESH EX-Cel Corned Beef .............................................312-666-2535 Vienna Beef ....................................... Page 31.....773-278-7800 CORPORATE GIFTS Vienna Beef ....................................... Page 31.....773-278-7800 CRAFT BEVERAGES Deutsch Family Wine & Spirits........... Page 21.....708-687-9870 CREDIT CARD PROCESSING Advanced Data Systems Chicago ........................708-388-6111 Heartland Payment Systems ................................414-699-3097 DAIRY-PRODUCTS Instantwhip Chicago........................... Page 13.....800-933-2500 DELI-MEATS Skyline Distributors ............................ Page 04..... 630-834-1111 DELIVERY-VEHICLES DCI Central ........................................ Page 32.....800-468-7478 DESSERTS Algelato Chicago ................................ Page 12.....847-455-5355 Dessert Concepts .................................................773-640-4727 Eli’s Cheesecakes.............................. Page 42.....773-736-3417 Gerhard’s European Desserts ........... Page 03.....847-234-0023 DESSERTS-WHOLESALE Lezza Spumoni & Desserts................ Page 43.....708-547-5969 DIGITAL MENU BOARDS Advanced Data Systems Chicago ........................708-388-6111 DIRECT MAIL PROGRAMS Food Industry News ..............................................847-699-3300 DIRECTV All Sports Direct ....................................................630-918-3000 DISHWASHER-LEASING & RENTAL Cintas Corporation ................................................630-543-3666 Lee’s Foodservice .............................. Page 12.....800-728-1102 DUCT CLEANING Black Diamond Plumbing & Mech...... Page 39.....866-855-2932 Enviromatic Corp of America ............. Page 04.....800-325-8476 Olympia Maintenance ...........................................708-344-0344 DVR (DIGITAL VIDEO SURVEILLANCE) Advanced Data Systems Chicago ........................708-388-6111 EGGS Meadowbrook Egg & Dairy Company ...................312-738-2228 ELECTRICAL REPAIR & MAINTENANCE Black Diamond Plumbing & Mech...... Page 39.....866-855-2932 Mackay Heating & Mechanical........... Page 29.....847-381-0448 EMBROIDERY U Keep Us In Stitches ........................ Page 45.....773-230-4322 ENERGY BROKER Century Energy Solutions .................. Page 25.....630-817-3164 ENERGY RESELLERS Chicago Energy ................................. Page 06.....630-561-6200 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage...............................847-928-0026

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www.foodindustrynews.com ETHNIC FOODS Kikkoman Sales USA ......................... Page 14.....630-954-1244 FAUCETS Faucet Shoppe The ........................... Page 29.....773-478-3890 FILM-CUSTOM PRINTED Prairie State Group ...............................................847-801-3100 FILTERS-EXHAUST SYSTEMS Olympia Maintenance ...........................................708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection ............................................630-761-3168 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety........................................847-695-5990 Henrichsen Fire & Safety Equip ............................800-373-9714 FIRE-EXTINGUISHERS Henrichsen Fire & Safety Equip ............................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service ......................................847-322-9185 FLATBREADS Grecian Delight Foods ..........................................847-364-1010 FLEXIBLE PACKAGING Prairie State Group ...............................................847-801-3100 FOOD DISTRIBUTORS 86 Foodservice .....................................................773-523-8861 Alfa Restaurant Supply .........................................773-588-6688 Anichini Brothers ...................................................312-644-8004 B & B Foodservice ............................. Page 25.....815-834-2621 Chef’s Quality Meats .............................................708-333-0880 Christ Panos Foods ..............................................630-735-3232 Costco Business Center .................... Page 30.....708-552-9017 Cugini Distribution .................................................708-695-9471 Dearborn Wholesale Grocers Mktplace ... Page 29.....773-487-5656 Devanco Foods .................................. Page 22.....847-228-7070 GFS Distribution....................................................800-968-6391 Grecian Delight Foods ..........................................847-364-1010 Kronos Foods........................................................800-621-0099 Tec Foods Inc..................................... Page 10.....773-638-5310 US Foods ..............................................................800-323-1004 FOOD EQUIPMENT Bob King Auctions .............................. Page 26.....847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ........................................................224-307-2232 FOOD PRODUCTS Devanco Foods .................................. Page 22.....847-228-7070 GFS Marketplace ..................................................800-968-6525 Grecian Delight Foods ..........................................847-364-1010 Menza Foods ..................................... Page 40.....630-230-0332 Neil Jones Food Company....................................800-543-4356 Riverside Foods ....................................................800-836-8303 Tec Foods Inc..................................... Page 10.....773-638-5310 FOOD PRODUCTS-PREPARED Captain Ken’s Foods.......................... Page 20.....800-510-3811 FOODSERVICE DISTRIBUTORS GFS Distribution....................................................800-968-6391 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman ....................... Page 41.....847-232-4474 FOODSERVICE EQUIPMENT Leach Food Equipment Dist............... Page 39.....815-712-7707 Losurdo Inc ...........................................................630-833-4650 March Quality Used & New Equip...... Page 13.....800-210-5895 Rational USA.........................................................888-320-7274 Thunderbird Food Machinery ............. Page 16.....866-451-1668 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply .........................................773-588-6688 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ..................... Page 06.....888-908-5600 Cobblestone Ovens ..............................................847-635-0172 Mackay Heating & Mechanical........... Page 29.....847-381-0448 FOODSERVICE JOBS Industry.co.............................................................800-741-4419 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ..............................630-628-0811 Losurdo Inc ...........................................................630-833-4650 Sarfatty Associates ...............................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ..................... Page 06.....888-908-5600 Cobblestone Ovens ..............................................847-635-0172 FOODSERVICE-SUPPLIES GFS Marketplace ..................................................800-968-6525 Ramar Supply Co............................... Page 23.....708-233-0808 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage........................ Page 26.....800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer .................. Page 08.....630-879-3131

Food Industry News® October 2017

FRESH CUT FRY EQUIPMENT Sammic Corp ........................................................224-307-2232 FROZEN COFFEE DESSERTS Barone Caffe ...................................... Page 12.....847-260-5079 FRYERS FSI/Foodservice Solutions ....................................847-719-6088 FURNISHINGS Plymold Seating ................................. Page 44.....847-450-3261 FURNITURE/FIXTURES/DESIGN Vitro Seating Products ..........................................800-325-7093 GELATO Algelato Chicago ................................ Page 12.....847-455-5355 Palazzolo’s Artisan Dairy ................... Page 08.. 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies .................................................630-483-2256 Palazzolo’s Artisan Dairy ................... Page 08.. 800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction .............. Page 13.....773-775-0170 GIARDINIERA Authentic Brands................................ Page 27.....708-749-5430 E Formella & Sons ................................................630-873-3208 V Formusa Company ............................................847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical........... Page 29.....847-381-0448 GREASE REMOVAL SERVICE DarPro Solutions/Darling Int’l ................................708-388-3223 Kaluzny Bros Inc ...................................................815-744-1453 GREASE TRAP CONSULTANT Grease Traps Inc .................................................844-550-7708 GREASE TRAP PUMPING SERVICE DarPro Solutions/Darling Int’l ................................708-338-3223 Kaluzny Bros Inc ...................................................815-744-1453 Tierra Environmental.......................... Page 10.....888-551-1998 GREASE-EXHAUST CLEANING Enviromatic Corp of America ............. Page 04.....800-325-8476 Olympia Maintenance ...........................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods .................................. Page 22.....847-228-7070 Grecian Delight Foods ..........................................847-364-1010 Kronos Foods........................................................800-621-0099 Olympia Food Industries .................... Page 16.....773-735-2250 GYROS Devanco Foods .................................. Page 22.....847-228-7070 Grecian Delight Foods ..........................................847-364-1010 Kronos Foods........................................................800-621-0099 Olympia Food Industries .................... Page 16.....773-735-2250 HAMBURGER PATTY MANUFACTURER Devanco Foods .................................. Page 22.....847-228-7070 HANDYMAN SERVICES Restaurant Handyman ....................... Page 41.....847-232-4474 HEATING & AIR CONDITIONER SERVICE & REP Black Diamond Plumbing & Mech...... Page 39.....866-855-2932 Mackay Heating & Mechanical........... Page 29.....847-381-0448 Mechanical 24 .................................... Page 31.....847-987-9738 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration ................................................630-670-6890 HIRING SOLUTIONS Industry.co.............................................................800-741-4419 HISPANIC FOOD DISTRIBUTION B & B Foodservice ............................. Page 25.....815-834-2621 HOOD & DUCT CLEANING Hoodz of Schaumburg ....................... Page 10.....847-620-2608 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ...................................312-666-5222 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ............. Page 04.....800-325-8476 Olympia Maintenance ...........................................708-344-0344 The Best Touch .....................................................708-369-4958 HOT DOGS Authentic Brands................................ Page 27.....708-749-5430 Crawford Sausage ................................................773-277-3095 Red Hot Chicago...................................................800-249-5226 Vienna Beef ....................................... Page 31.....773-278-7800 HUMAN RESOURCES ADP.......................................................................847-507-4210 HUMMUS & SPREADS Grecian Delight Foods ..........................................847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman ....................... Page 41.....847-232-4474

ICE CREAM Algelato Chicago ................................ Page 12.....847-455-5355 Chocolate Shoppe Ice Cream ............ Page 18.....608-221-8640 Fox Valley Farms ............................... Page 21.....630-231-3005 Homer’s Gourmet Ice Cream ............. Page 13.....847-251-0477 Instantwhip Chicago........................... Page 13.....800-933-2500 Palazzolo’s Artisan Dairy ................... Page 08.. 800-4GE-LATO ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies .................................................630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago........................... Page 13.....800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ................................. Page 31.....847-987-9738 Major Appliance Service .......................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Easy Ice ................................................................866-327-9423 Empire Cooler Service ....................... Page 28.....312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical........... Page 29.....847-381-0448 ILLINOIS FOOD PRODUCTS Illinois Dept of Agriculture .....................................217-782-5809 INSURANCE Caro Insurance Services.......................................708-745-5031 Concklin Insurance Agency...................................630-268-1600 ISU Northwest Insurance Services .......................888-366-3467 Jos Cacciatore & Company ............... Page 43.....312-259-8200 Society Insurance .................................................888-576-2438 The Horton Group .................................................312-989-1410 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ............... Page 43.....312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ...............................................847-920-1100 INTERNET ADVERTISING Food Industry News ..............................................847-699-3300 INVENTORY CONTROL Sculpture Hospitality .............................................773-454-1300 ITALIAN BEEF Authentic Brands................................ Page 27.....708-749-5430 Devanco Foods .................................. Page 22.....847-228-7070 Fontanini ............................................ Page 11 .....708-485-4800 Grecian Delight Foods ..........................................847-364-1010 Red Hot Chicago...................................................800-249-5226 Serrelli’s Foods .................................. Page 45... 877-385-BEEF ITALIAN FOOD SPECIALTIES E Formella & Sons ................................................630-873-3208 ITALIAN SAUSAGE Anichini Brothers ...................................................312-644-8004 Devanco Foods .................................. Page 22.....847-228-7070 Fontanini ............................................ Page 11 .....708-485-4800 JANITOR-SUPPLIES Ramar Supply Co............................... Page 23.....708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ......................... Page 14.....630-954-1244 JOB SITES (FOODSERVICE) Industry.co.............................................................800-741-4419 JUICERS-FRUIT & VEGETABLES Berkel Midwest......................................................800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ............. Page 04.....800-325-8476 Olympia Maintenance ...........................................708-344-0344 KNIFE-SHARPENING SERVICE Maestranzi Brothers ..............................................708-867-7323 LABELS-ALL TYPES Prairie State Group ...............................................847-801-3100 LED-Menus-Lighting Ecolit, Inc ..............................................................312-492-7010 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile .............................................773-254-6100 Mickey’s Linen ......................................................773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits........... Page 21.....708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ...................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ....... Page 45.....888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ...............................847-899-8146 MARKETING PARTNERSHIPS Dinova Inc .......................................... Page 17.....678-684-2257 MARKETING-SERVICES Illinois Royalty .......................................................630-487-1485 QwikDesign.com ................................ Page 42.....847-227-7412 MAYONNAISE Columbus Vegetable Oils................... Page 05.....773-265-6500

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Food Industry News® October 2017 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest......................................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ......................800-382-2266 MEAT-WHOLESALE Anichini Brothers ...................................................312-644-8004 Chef’s Quality Meats .............................................708-333-0880 Devanco Foods .................................. Page 22.....847-228-7070 Grant Park Packing ............................ Page 19.....312-421-4096 International Meat Company .................................773-622-1400 New S B L Inc .................................... Page 24.....773-376-8280 MEATBALLS Authentic Brands................................ Page 27.....708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service ......................................847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods ..........................................847-364-1010 MENUS-CUSTOM PRINTED Accurate Printing...................................................708-824-0058 MEXICAN FOOD PRODUCTS B & B Foodservice ............................. Page 25.....815-834-2621 MILK Instantwhip Chicago........................... Page 13.....800-933-2500 ODOR (SEWER) ELIMINATION Grease Traps Inc ..................................................844-550-7708 OIL FILTRATION DEVICES Vito Fryfilter ...........................................................847-859-0398 OILS & FATS-COOKING Columbus Vegetable Oils................... Page 05.....773-265-6500 OILS & SHORTENING Columbus Vegetable Oils................... Page 05.....773-265-6500 Super Golden Fry Oil ......................... Page 30.....630-359-5614 OILS & VINEGAR Pastorelli Foods ................................................800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils................... Page 05.....773-265-6500 Salad Oils International Corp ................................773-261-0500 OLIVE OILS Columbus Vegetable Oils................... Page 05.....773-265-6500 Salad Oils International Corp ................................773-261-0500 ORGANIC FOODS Pastorelli Foods ................................................800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical........... Page 29.....847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ..............................................847-635-0172 PACKAGING SPECIALISTS Wertheimer Box ................................. Page 04.....312-829-4545 PACKAGING-FOOD & PRODUCTS Prairie State Group ...............................................847-801-3100 PAINTING & HANDYMAN SERVICES Restaurant Handyman ....................... Page 41.....847-232-4474 Schubert Painting..................................................847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc..................................... Page 10.....773-638-5310 PAPER-PRODUCTS Ramar Supply Co............................... Page 23.....708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co............................... Page 23.....708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution .................................................708-695-9471 Pastafresh Home Made Pasta ..............................773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ........... Page 03.....847-234-0023 PATTY MACHINES/FOOD FORMERS Berkel Midwest......................................................800-921-9151 PAYROLL SERVICES ADP.......................................................................847-507-4210 Heartland Payment Systems ................................414-699-3097 PEANUTS-BULK(IN THE SHELL) Mellos Snacks .......................................................312-550-1911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ............................. Page 41.....800-332-7805 Orkin Commercial Division....................................773-431-7512 PHONE SYSTEMS Sound Incorporated ........................... Page 45.....630-369-2900 PICKLES & RELISH Vienna Beef ....................................... Page 31.....773-278-7800 PITA BREAD Grecian Delight Foods ..........................................847-364-1010 PIZZA CRUST CRISP ADDITIVES Krisp-It...................................................................800-574-7748 PIZZA PRODUCTS Krisp-It...................................................................800-574-7748

oct 33-40 classifieds.indd 35

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PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ...................................................312-644-8004 PLUMBING SERVICES Black Diamond Plumbing & Mech...... Page 39.....866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The ........................... Page 29.....773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ...........................847-675-6066 POINT OF SALE SYSTEMS Retail Control Solutions ........................................630-521-9900 Schmaus Cash Register & POS ...........................847-675-6066 POPCORN BULK-POPPED & RAW Mellos Snacks .......................................................312-550-1911 POS SYSTEMS Advanced Data Systems Chicago ........................708-388-6111 POULTRY-FRESH New S B L Inc .................................... Page 24.....773-376-8280 PRESSURE WASHING Olympia Maintenance ...........................................708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing...................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ................................................630-873-3208 Milano Baking Company .....................................800-495-BUNS T F Processors................................... Page 10.....847-709-2600 PROCUREMENT SERVICES VGM Client Rewards ............................................815-603-2289 PRODUCE DISTRIBUTORS Premier Produce ...................................................847-678-0780 PRODUCE-WHOLESALE US Foods ..............................................................800-323-1004 PROPANE Pinnacle Propane..................................................224-754-1213 PUBLISHING Food Industry News ..............................................847-699-3300 RE-UPHOLSTERY Chicago Booth ................................... Page 18.....773-378-8400 Wehrli Woodworks ............................. Page 03.....630-357-9663 RECRUITING(SITES & APPS) Industry.co.............................................................800-741-4419 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage........................ Page 26.....800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ..................... Page 06.....888-908-5600 Climate Pros .........................................................888-463-8159 Mackay Heating & Mechanical........... Page 29.....847-381-0448 Mechanical 24 .................................... Page 31.....847-987-9738 REFRIGERATION SERVICE Temperature Pros .................................................630-470-7664 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .................. Page 08.....630-879-3131 REFRIGERATION-INSTALLATION & REPAIR Polar Refrigeration ................................................630-670-6890 REMODELING & NEW CONSTRUCTION Walter Daniels Construction .............. Page 13.....773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ........................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ....................................847-719-6088 Losurdo Inc ...........................................................630-833-4650

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RESTAURANT EQUIPMENT & SUPPLIES Berkel Midwest......................................................800-921-9151 Custom Cooler & Freezer .................. Page 08.....630-879-3131 Olympic Store Fixtures....................... Page 28.....773-585-3755 Ramar Supply Co............................... Page 23.....708-233-0808 TriMark Marlinn Equip & Supplies.........................708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE Berkel Midwest......................................................800-921-9151 CSI - Coker Service Inc ..................... Page 06.....888-908-5600 Cobblestone Ovens ..............................................847-635-0172 Mackay Heating & Mechanical........... Page 29.....847-381-0448 Major Appliance Service .......................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions .............................. Page 26.....847-363-2268 March Quality Used & New Equip...... Page 13.....800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ...........................708-361-1150 Kudan Group Inc ...................................................312-575-0480 Nick Dibrizzi/Coldwell Banker ...............................708-562-9328 Pontarelli & Company ...........................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ..............................630-628-0811 Losurdo Inc ...........................................................630-833-4650 Sarfatty Associates ...............................................847-920-1100 RESTAURANTS La Scarola Restaurant ..........................................312-243-1740 Pita Inn Restaurants .............................................847-677-0211 SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products ......................847-678-8250 SALAD-DRESSINGS Authentic Brands................................ Page 27.....708-749-5430 Ken’s Foods ....................................... Page 47.....800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils................... Page 05.....773-265-6500 Tec Foods Inc..................................... Page 10.....773-638-5310 SANITATION TRAINING Illinois Restaurant Association ........... Page 20.....312-787-4000 SATELLITE TV SYSTEMS All Sports Direct ....................................................630-918-3000 SAUSAGE Anichini Brothers ...................................................312-644-8004 Belmont Sausage Company .............. Page 26.....847-357-1515 Crawford Sausage ................................................773-277-3095 Red Hot Chicago...................................................800-249-5226 Vienna Beef ....................................... Page 31.....773-278-7800 SAUSAGE MANUFACTURER Grant Park Packing ............................ Page 19.....312-421-4096 SCALES Berkel Midwest......................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company .................. Page 32.....773-847-1820 SEAFOOD Fisherman’s Pride .............................. Page 07.....800-543-2110 SEATING Richardson Seating-Fse Division ....... Page 48.....312-829-4040 Waco Manufacturing .............................................312-733-0054 SEATING REPAIRS Express Seating ................................. Page 14.....630-985-7797 SERVING PLATTERS Dishco SF .......................................... Page 15.....510-823-2224 SEWER(MAINT)-RODDING & JETTING Black Diamond Plumbing & Mech...... Page 39.....866-855-2932 DarPro Solutions/Darling Int’l ................................708-338-3223 Tierra Environmental.......................... Page 10.....888-551-1998 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ....... Page 45.....888-491-1641 SHORTENING Columbus Vegetable Oils................... Page 05.....773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ............................ Page 27.....888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ...............................847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest......................................................800-921-9151 Maestranzi Brothers ..............................................708-867-7323 SNACK FOODS Belmont Sausage Company .............. Page 26.....847-357-1515 SOAPS & DETERGENTS Lee’s Foodservice .............................. Page 12.....800-728-1102

SOFT DRINKS PepsiCo Foodservice ............................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies .................................................630-483-2256 SOUPS Bistro Soups (Div of Vienna Beef) ........................773-278-7800 Vienna Beef ....................................... Page 31.....773-278-7800 SOUS-VIDE COOKERS Sammic Corp ........................................................224-307-2232 SPECIALTY FOODS Artisan Specialty Foods ........................................708-762-5238 STAFFING-SERVICES Atlas Employment Services ............... Page 40.....847-671-1557 STEAM CLEANING Olympia Maintenance ...........................................708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist............... Page 39.....815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest......................................................800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery ......................................847-593-5957 TABLES-ALL TYPES Chicago Booth ................................... Page 18.....773-378-8400 RestaurantWoodTables.com .................................773-599-6200 Waco Manufacturing .............................................312-733-0054 TABLEWARE Dishco SF .......................................... Page 15.....510-823-2224 TAMALES Supreme Frozen Products ....................................773-622-3777 TEA-GREEN Dewdrop Tea .........................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services ............... Page 40.....847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty .......................................................630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean........................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods ................................................800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ..............................................847-699-3300 TRUCK GRAPHICS American Graphics ............................ Page 27.....888-774-6270 TRUCK-REFRIGERATED DCI Central ........................................ Page 32.....800-468-7478 TRUCK-SALES & SERVICE DCI Central ........................................ Page 32.....800-468-7478 Mercedes Benz of Chicago ...................................312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center ............................ Page 23.....708-352-5551 M & K Truck Centers (Hino) ............... Page 18.....708-793-5251 M & K Truck Centers (Isuzu) .............. Page 19.....708-793-5251 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ............. Page 04.....800-325-8476 Olympia Maintenance ...........................................708-344-0344 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage........................ Page 26.....800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical........... Page 29.....847-381-0448 Mechanical 24 .................................... Page 31.....847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .................. Page 08.....630-879-3131 WAREWASHING PROGRAMS Lee’s Foodservice .............................. Page 12.....800-728-1102 WATER SYSTEMS Vivreau ..................................................................630-246-1909 WEBSITE DESIGN Americaneagle.com ........................... Page 33.....847-699-0300 WEBSITE DESIGN SERVICES Stick Out Social.................................. Page 44.....312-655-9999 WELDING & FABRICATING KOP Ind. Welding & Fabrication ........ Page 26.....630-930-9516 WHIPPED CREAM Instantwhip Chicago........................... Page 13.....800-933-2500 WINE & SPIRITS Deutsch Family Wine & Spirits........... Page 21.....708-687-9870 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies .................................................630-483-2256

9/12/17 12:57 PM

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Food Industry News® October 2017

www.foodindustrynews.com

CLASSIFIEDS

PONTARELLI ASSOCIATES

Chicago’s Premier Hospitality Real Estate Brokers For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today.

Kudan Group twitter.com/RestaurantRE

312.575.0480 www.kudangroup.com

RE P DU RI CT CE IO N!

RLE PNR IDS EICW UTIC E NEG D!!

RLE PNR IDS U EIW TIC CE NEG D! !

RLEISPNRE DTUI ICW CNEGE D! !

OP

PO GR RT EA UN T IT Y!

LI NE ST W IN G!

!

LI NE ST W IN G!

RE P DU RI CT CE IO N

!

LI NE ST W IN G!

REL PRN DISUT IECW CINEGE D!!

FE LI AT ST UR IN E G! D

NEW LISTINGS Glenview- 3330 N. Milwaukee Ave.- Land for Sale/Lease/Joint Venture

Build to suit or joint venture opportunity. Motivated owner will partner with qualified operators & existing concepts. Site has a curb cut, driveway and is zoned commercial development.

Size: 32,131 SF Land (.73 Acres) Price: $667,000 (Real Estate) Agent: Jarrett

Joliet, IL- Confidential #C117- Prime Corner R.E. & Business for Sale Prime corner real estate for sale including a restaurant and detached building. 3,630 SF restaurant building on 14,937 SF parcel + 547 SF catering building on a 5,159 SF parcel.

Lot Size: 20,096 SF Price: See Agent Agent: Chad 815.404.9171

Lakeview- 2843 N. Halsted.- Prime Retail/Restaurant for Lease

Ground floor includes bar/dining area, kitchen and large back room. Partial second floor includes an office and storage. Large windows with great exposure. Possible outdoor cafe.

Size: 4,400 SF (Ground Fl.) 2,000 SF (2nd Fl.) Rental Rate: $25/SF (Modified Gross) Agent: Brian

Lakeview- 1433 W. Belmont Ave.- CRAFT Liquor- R.E. & Business Sale

Turn-key, fully-operating liquor store for sale. Packaged Goods Liquor License, all FF&E and P.O.S equipment included. Business generates additional revenue from Wine Club.

Size: 1,400 SF Rental Rate: $2,345/Mo. (Net) Price: $435K (RE+BU) $110K (Bus.) Agent: Brian

Lincoln Park- 1629 N. Halsted St. 2nd Floor- Retail for Lease - Short Term Retail/office space for lease on North & Halsted. Attract theater crowds and shoppers with a stellar location across from Steppenwolf Theater. Strong demographics & traffic counts.

Size: 1,776 SF Lease Term: 6 Months Rental Rate: $3,500/Mo. (Net) Agent: Juan Carlos

Loop, West- Confidential #1059- Restaurant/Bar for Lease

Restaurant/bar for lease in the West Loop. Join this rapidly growing neighborhood surrounded by corporate giants such as Google and McDonald’s.

Size: 4,600-9,000 SF Rental Rate: $40/SF (Net) Agent: Juan Carlos

Mt. Prospect, IL- 702-712 N. River Rd.- Finn McCool’s (Development Opportunity) Extremely well-built building and turn-key business on over 2 acres of land; available for sale or development. High-grossing, multi-level venue including roadhouse, diner, sports bar.

Size: 4,669 SF (Building) Price: $1,290,000 (Real Estate + Business) Agent: Jarrett

North Center- Confidential #M717- Business/Assets/Licenses for Sale

Corner bar/restaurant with a large outdoor patio. Located across from a public park with sidewalk seating. Full basement. 24 beers on tap. +/-1,000 SF outdoors. FF&E included.

Size: +/-1,500 SF (Indoors) Rental Rate: $7,400/Mo. (Gross) Price: $224,900 Agent: Jarrett

Ravenswood- 1964 W. Lawrence Ave.- Vidalia - Business for Sale

Beautifully redesigned restaurant with a pending liquor license. Enormous kitchen with 20’ hood and two walk-in coolers. Great opportunity for new operators and caterers.

Size: 3,000 SF Rental Rate: $4,200/Mo. (Gross) Price: $150K Agent: Bob

Rogers Park- 7551-59 N. Ridge Blvd. & 2125-29 W. Howard Ave.

One commercial condominium consisting of 9 retail storefronts for sale; or five retail storefronts and one corner restaurant space for lease. Located in densely populated area.

Size: 600-1,100 SF Rental Rate: $725-$1,800/Mo. (Net) Price: $950K (RE) Agent: Adam

Tinley Park- 9501-R W. 171st St. - High Grossing Business for Sale

Tavern/restaurant/brewpub with outdoor patio & bar. Seats 187 inside and 100+ on outdoor patio. All FF&E included. Operating. Do not disturb employees or management.

LI NE ST W IN G!

Size: 6,200 SF + 800 SF Patio Rental Rate: $9,000/Mo. (NNN) Price: $1.8M Agent: Chad

West Town- 1378 W. Grand Ave.- Restaurant for Lease

Second generation restaurant space for lease in West Town on the corner of Grand & Noble.

Open floor plan with sizable kitchen; perfect for any restaurant, bar or quick-servce concept.

Size: 2,280 SF Rental Rate: $30/SF Modified Net Agent: Chad 815.404.9171 REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM

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

MEMBER: CRBA

oct 33-40 classifieds.indd 36

REAL ESTATE SERVICES

*Restaurant Brokerage Division*

Vince Ferrraro

FAST FOOD: Hot Dogs, Italian Beef, Gyros...

* Wheeling: 40 years! Refurbished! $140k * North Chicago: Near Naval Base, Offices...Call!! * Mount Prospect: Got it all + Beer & Wine! Call!! * Chicago: Broasted chicken. High volume! $165k

TAVERNS:

* NW Side: Coveted Chicago Tavern License! Great neighborhood.

Mature crowd. $125k * North Suburb: w/ apartment, patio, picnic area, gaming allowed.

Reduced to $99k

PIZZERIA/CAFÉ: Harlem & Irving area. Features wood burning pizza oven!

Seats 50. Short hours. BYOB. “Turn-Key.” BIZ, FF&E @ $125K

INDIAN: Beautiful restaurant. Affluent NW suburban location. Seats 86. Plenty

of parking. Liquor license. Excellent equipment package. BIZ, FF&E @ $95K

DEVELOPMENT SITES:

* Near Gurnee Mills and Great America. 69,934 sf. Real Estate parcels on Grand Avenue across from planned development. TIF area. $749K * Des Plaines: Just north of Rivers Casino and Rosemont! Soft corner at signalized intersection with +/- 26,000 sf. $1.1M

WISCONSIN:

* Wilmot: Restaurant/Banquet Hall. Est. 25 years. Seats 80 and 200.

Parks 100+. Bonus: Apartment! Growing area. REAL ESTATE, BIZ, FF&E @ $585K * Dells Area: Plover! Family. Freestanding. Seats 100. Paved lot. Patio.

Liquor license. Est. 1988. Pristine “Turn-key.” REAL ESTATE, BIZ, FF&E @ $410K

LOCATION: River and Oakton, Des Plaines. Former restaurant site. 2,600 sf building on 13,200 sf paved lot. Signalized intersection. RE @ $495K

YOU CONCEPT: Freestanding building bordering major NW shopping center.

Operating. Needs concept change. Suited for breakfast/lunch or 3 meal occasion restaurant. Great lease w/ option on RE! FF&E @ $150K

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@PontarelliAssociates.com

CALL 847-778-3571 MEMBER: CRBA

REALPOUL REALTY “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, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin

A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE BAR BREAKFAST-LUNCH FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD PIZZA RESTAURANT RESTAURANT RESTAURANT RESTAURANT-BAR-PIZZA RESTAURANT-BAR-PIZZA SPORTS BAR + 5 STORES

Bar - Corner Location - Well Known - Same Location for Many Years $75,000 Breakfast-Lunch / Fast Food 6am to 3pm $80,000 Fast Food - Ribs - 6 Days - Award Winning Opportunity $135,000 Fast Food - Well Known & Long Established - Close to Lincoln Park Zoo $155,000 Fast Food - Hot Dogs Free Standing - Property - Opportunity $249,000 Free Standing Fast Food - B $280K B & P: $1.375M - Outstanding! $280,000 Free Standing Fast Food - 120 Seats - 82-car Parking - Huge Gross $495,000 Fast Food, FS, Corner, Drive-Thru, 65 Seats, W/Prop.-Video Poker $675,000 Fast Food - Free Standing - W/Property - Drive Thru - Goldmine $1,199,000 Free Standing Fast Food - B $280K B & P: $1.375M - Outstanding! $1,375,000 Greek Yogurt, Raw Juices, Smoothies, Coffee & Tea! PENDING A 1,200 sq. ft. Pizza Operation with low rent and decent profits $69,000 Restaurant-Free Standing-Same Owners for 25 Years! Business Only $625,000 Free Standing Family 185-Seat Restaurant, 5,500 sq. ft. W/Property $849,000 Restaurant-Free Standing-Same Owners for 25 Years! Business and Property! $1,575,000 Free Standing - Italian Restaurant - Bar - Pizza - Business Only $375K $375,000 Free Standing - Italian Restaurant - Bar - Pizza - Bus & Prop $1.25M $1,250,000 Outstanding Sports Bar and Grill with 5 Stores - A Truly Great Deal! $2,725,000

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

9/12/17 12:57 PM

Food Industry News® October 2017

Page 37

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

NEW! RETAIL CENTER FOR SALE/LEASE

Nick Di Brizzi 888-317-7721 NEW! WESTERN SUBURBS

NEW! CHICAGO NORTH/EAST VILLAGE

Established Bar-Pub-Grill, Banquets, Live Entertainment & Video Gaming Real $$$ Maker, Video Gaming. Established for 10 years, Free Standing, New Construction, 11,200 SF 5,600 SF First Floor, 5,600 SF Lower Level.

Lot over 20,000 SF, seats 350+/-, parks 40+/For Sale/Lease, Qualified Operators Only. Must sign confidentiality agreement and have proof of funds.

Long established, 40 years, neighborhood Italian deli open from 7am to 7pm. Serving prepared homemade Italian food, pasta sauces, sandwiches, lasagna, manicotti, shells, eggplant parmigiana, etc.

Most famous and only deli in Chicago East Village.

Real $$$ Maker. Corner brick building with full lower, full rehab 2nd floor 2 bedroom apartment. First floor deli with prep kitchen, outdoor patio, etc. Selling Business with Real Estate. 3 years Tax Returns and appraisal available. Owner retiring.

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

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

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

NEW! NORTHWEST SUBURBS Downtown Elgin on the Riverwalk by Grand Victoria Riverboat Casino.

NEW! WESTERN SUBURBS

Turn-key 5,445 SF brand new restaurant-bar-banquet, 2 bedroom apartment plus full basement. Water view patio with covered bar. Seats 75 dining room; 40 banquet room and 80 on the outdoor patio on the river walk. For Sale $649,500 or For Lease $11 per SF or $5,000 per month. Real Estate taxes only $1.14 per SF or $657 per month.

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

NEW! CHICAGO/SOUTH SUBURBS Restaurant-bar-banquets-drive thru-catering.

Specializes in ribs, steaks, chicken & fish.

Established for 42 years. 4 million in sales a year verifiable 16,000 SF building/seats 200 in dining room, 200 in banquet rooms plus sit down bar 22 seating. Carryout with drivethru window, catering service with 2 delivery trucks. Parking for 155 vehicles. Five slot machines $120,000 gross monthly. For Sale/ For Lease Qualified Buyers Only.

ACT R T N O RC

NEW! CHICAGO SOUTH

NEW! NORTH SHORE SUBURBS

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

Quick service restaurant with drive-thru window.

Existing furniture, fixtures and equipment in place.

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

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

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

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

NWC stoplight intersection of 47th Street and Damen Avenue.

Located in the outlot of “The Yards” Plaza. For Sale/Lease.

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

NEW! SOUTHWEST SUBURBS-MIDLOTHIAN ON CICERO AVE.

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

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

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

MEMBER: CRBA

UNDE

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

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! FAST FOOD HIGH VOLUME PIZZERIA TAKEOUT Restaurant + property Doyan PIZ3G Jet Air Pizza Oven w/ Cart $8,000 LP Gas, 3 decks, stainless steel interior & exterior 18 month new gas pizza oven, custom cart included!

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

Fully Equipped Production Kitchen for Lease

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

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

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

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

M & F bathrooms. Offices and conference room.

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

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

oct 33-40 classifieds.indd 37

Established over 50 years.

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

Recently reduced. Call for details.

ITALIAN RESTAURANTS, W/ BANQUETS & PIZZERIA Multiple locations. Long established, over 50 years of history. Has gaming!

Will separate. Seller retiring.

EXTREMELY CONFIDENTIAL Call for details.

LONG ESTABLISHED SPORTS BAR/PUB Retail space with apartment.

Priced to sell. Call for details.

for sale. Fully leased & income producing.

Will separate. Possible financing available.

Call for details.

PANCAKE HOUSE

Chicago location.

3,000 sq. ft.

Seats 120.

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

CATERING BUSINESS FOR SALE

P

G N I D EN

NW Suburbs Downtown area.

Newly remodeled.

High volume.

Reasonable lease.

Asking upper $4Ks

Community favorite. Many years in business with base established.

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

RESTAURANT/BANQUET FACILITY SEAFOOD RESTAURANT Located in SW burbs, adja-

cent to a golf course community; great for banquets. Seating 400 plus. Apx. 58,000 Sq Ft site, building w/ walk out lower level. Over 13,000 Sq Ft. Low RE taxes, being offered below current appraisal. Bank owned w/ possible financing available. Call for details.

SPORTS BAR AND GRILL

Freestanding 2,500 sq. ft. restaurant. A community favorite! High volume sales. Seats 60.

Abundant parking.

4-5 star reviews on Facebook, TripAdvisor and Yelp. Call for details.

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

9/12/17 12:57 PM

Page 38

www.foodindustrynews.com

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

Moving to the Valley of the Sun? IÕ m from Chicago and have over 45 years of experience in all facets of real estate.

Tavern license.

Scottsdale / Phoenix Area Michael Yergin

Lot 50 x 125. Occupancy: 98 Some

REALTOR¨

financing available. $675,000

312.952.5683

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

8388 East Hartford Suite 100 Scottsdale, AZ 85255

Call Wesley at 773-671-1273

ITALIAN RESTAURANT FOR SALE

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

Asking $275,000 for business only.

BROKERS WELCOME Call or text 708-304-3448

Bar & Grill For Sale.

Updated Turn-Key 2,200 sq. ft.

High visibility.

Video gaming. Great lease!

Call 773-616-0629

BERLIN WISCONSIN Bar/Restaurant

Berlin may need a taste of Chicago.

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

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

$ 179,900

John Pantelopoulos (224) 730-1953 JP Realty

MEMBER: CRBA

FOOD INDUSTRY NEWS CLASSIFIED RATES

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

oct 33-40 classifieds.indd 38

FOR SALE RESTAURANT & LOUNGE

Due to health reasons, owner must sell restaurant & lounge. 65 miles SW of Chicago on 15 acres. 3 are commercial, 12 are agricultural/planted. Dining room seats 64, bar 52. 5 video gaming machines.

1460 sq. ft. apartment above. 40x72 building, 30x40 pavilion, electric & concrete.

24x30 garage. Same owners for 23 years. $650,000 or best offer.

CALL FOR MORE INFO

815-932-6986 FOR SALE

BERWYN

Food Industry News® October 2017

Seeking new owner for small fastcasual Mexican restaurant located in shopping center. In business 20 years! 1,800 sq ft. Seats 65.

Unique menu. Liquor license!

Equipment and all recipes included!

Call Jake for more info.

847-652-8164

N.E. LAKE COUNTY

Family style. Free standing.

Signalized corner.

Seats: 100+. Ample parking.

40 + yrs of profitable history.

Business and real estate: $595,000

John Pantelopoulos (224) 730-1953 CBS Realtors MEMBER: CRBA

10” x 6” ............................ $662 FULL PAGE ........................call CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!

REQUEST OUR MEDIA KIT FOR ADVERTISING RATES AND INFORMATION ON HOW FOOD INDUSTRY NEWS CAN HELP YOUR BUSINESS THRIVE!

RESTAURANT FOR SALE

McHenry County. 7,000 sq. ft. building, land & business, OTB, Slots. Great location! Priced to sell!

Contact Jay Nalley at NALLEY REALTY

(815) 354-4321 jay@jaynalley.com

www.nicolinosmchenry.com

FANTASTIC 9,500 SQ. FT. SPACE

Unique combo of office/conference rooms/ display room/warehouse/cubicle space in Romeoville.

Amenities: Full commercial kitchen, enormous display room, large & small conference room.

24’ ceiling warehouse w/ pallet racking and 2 overhead doors, 3 executive offices, large “bullpen” cubicle area with room for 40 employees.

Two walk-in freezers,1 walk-in cooler, all furnishings and equipment w/ negotiable extras.

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Meat Company For Sale?

For the past 30 years I have privately helped my supplier contacts to sell or acquire companies.

This time, I’m searching for a Chicagoland area portion control steak cutting business. The ideal company will have an existing client base and generate approximately $20 million in sales.

The buyer is serious, ready and well-funded.

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Food Industry News® October 2017

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make Bold moves in your market.

Read Food industry news: 847-699-3300 preventing Foodborne illness: cleanliness and temperature Society Insurance recommends small, practical habits that support a safer working environment.

Background The Centers for Disease Control and Prevention (CDC) estimates that roughly 48 million Americans get sick due to foodborne illness every year. The food service industry has an obligation to do everything possible to mitigate these occurrences. Preventing foodborne illness comes down to two important areas: cleanliness and temperature.

Cleanliness Cleanliness is crucial to the prevention of food-related illness.

Cross-contamination is a huge concern. You can avoid cross-contamination by avoiding barehand contact with readyto-eat food. To prevent

oct 33-40 classifieds.indd 39

cross-contamination between food handling tasks, clean and sanitize food-contact surfaces frequently. Here are a few other important reminders: n Always wash hands for at least 20 seconds with warm, soapy water. n Use separate plates to prevent germs spreading from raw meat to cooked meat. n Remember to store fruits and vegetables above any meats. n DON’T wash raw meat, poultry or eggs.

Temperature In any kind of food preparation, temperature is critically important. Cooked food is safe only after it has been cooked to a temperature that will kill harmful bacteria. Use a reliable safe minimum cooking temperatures chart and a food thermometer. Here

are a few other important reminders: n Dangerous bacteria can grow in perishable foods within two hours at room temperature. n Thaw and marinate food safely in the refrigerator. n Food in a temperature range of 41 – 135 degrees is at high risk for bacterial growth.

While preventing foodborne illness is an ongoing battle, you can help by always keeping temperature and cleanliness top of mind. Society’s team of risk control experts takes care of the details that will help business owners avoid catastrophic losses, and keep their customers, employees and businesses protected. See more ways Society is helping with real business problems at www.societyinsurance.com.

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Food Industry News® October 2017

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Why Atlas Employment Services is the Food Industry's Leading Labor Source n Our team of recruiters are immersed in our four business divisions. Our recruiters are skilled in searching for candidates that meet your specific requirements. n We keep your labor & staffing budget on track, and provide innovative and cost effective programs for our customers. n We recruit, screen and place all levels of talent. n Provide relevant industry-matching employees to specific client positions.

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Little Island Honored

By Vienna’s Hall of Fame Sitting on a small triangle, not in Bermuda but the corner of Crawford, Gross Point, and Central in Evanston stands Little Island. It’s sometimes difficult to find the entrance, but once inside Kevin Craig remembers what most regulars order and greets everyone else with a warm smile. Kevin has been at the helm of this neighborhood gem for over 37 years now and has carried on the same quality standards the Siegel family created nearly 55 years ago.

Little Island has been featuring Vienna Beef hot dogs, polish sausages and more since day one from their extensive menu.

They have welcomed many generations of returning fans from all over the area. The presence of this iconic landmark and their 9:30 am to 8:30 pm hours has made almost any mealtime accessible. Kevin is proud to be a part of the neighborhood geography and continues to serve the community with great food, a little conversation, and a lot of nostalgia.

Vienna® Beef is equally as proud to have been part of the Little Island’s menu and landscape for decades. Therefore, it is with great pride that Vienna® welcomes Kevin and the Little Island into the Vienna® Beef Hot Dog Hall of Fame. Their induction was on Tuesday August 29th.

9/12/17 12:58 PM

Food Industry News® October 2017

Dining With Ms X OCT. 2017 ADOBE GILAS 5455 Park Place ROSEMONT, IL 847-233-0080. This is the place for Mexican cuisine, cocktails and fun. They have some incredible drink offerings. One to try is the Cerveza-Rita; it’s a huge margarita and it comes with two bottles of Corona which sit in the glass upside down. For an appetizer I started off with an order of loaded nachos. They have tacos, quesadillas, burritos and the best sizzling fajitas; I got the steak ones.

BUTERA MARKET 2070 N. Rand Rd. PALATINE, IL 847-708-7200.

Family-owned, full-service grocery store. When you walk in the produce section you will see a kiosk set up where you can pre-order your deli meats and pick them up at the deli counter. You get a receipt and time as to when your order will be ready. They have an impressive selection of international items including products from Raja Foods and Ziyad Brothers along with all the regular staples. You can find some exceptional values here.

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DELTA SONIC 1780 N. Aurora Rd. NAPERVILLE, IL 630-305-8397.

It’s a gas station and convenience store. They have all your favorite snacks, candy and drinks along with coffee. I found something that I have not seen around for a long time; they are called Andy Capp Hot Fries. These are not cooked fries, but a potato stick snack, so you can find them with the chips. I picked up a bag of Bugles chips there too.

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D.M. PRIME BURGERS 9441 Ackman Rd LAKE IN THE HILLS, IL 815-893-6107. Burgers are the specialty of the house. Go for the DM prime hamburger which is a ½ pound beef burger served on a fresh baked toasted brioche bun. The burger was fresh and juicy. Other menu items include salads, hot dogs, chicken tenders, wings and fish or shrimp baskets. They have great value along with friendly service.

They do offer salad and party trays too.

EDGE OF SWEETNESS 6034 N. Broadway CHICAGO, IL 773-5649683. Bakery-kitchen-coffee. This is an adorable local bakery offering a lot of goodies. Enjoy your treat there with a cup of coffee or take it to go. You can find cakes, breads, scones, pies and bars. I was eyeing the cookies so I picked up a few different kinds. I chose the oatmeal raisin, shortbread and a peanut butter sandies. Those cookies were so good, I will be back for some more.

LONG GROVE CONFECTIONARY 331 Lexington Dr. BUFFALO GROVE, IL 847-459-0269. This is their factory outlet store. You can find an abundance of candy and snacks to choose from. They have boxes of toffee, chocolate covered raisins, nuts, snack mix, pretzels and gummy candies. One of their signature items are their Myrtles which come in milk or dark chocolate. I bought a few of the dark chocolate Myrtles with pecans. These are a good sized piece of candy with gooey caramel, pecans then covered with dark chocolate.

RICH’S FRESH MARKET 3141 Thatcher Ave. RIVER GROVE, IL 708576-1111. They are celebrating their 2nd anniversary. They have a newsstand in the front of the store with Polish magazines, a large selection of fresh, packaged and frozen fish. There is a big focus on Mexican and Polish specialties and international items. Their deli department was extremely busy. Hanging above the deli counter, they offer a vast selection of sausages. They even have a buffet station restaurant next to the deli. They have an enormous liquor and produce department. It’s a very interesting place to shop.

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70% of us are now trying to eat healthy “most of the time,” with cutting back on between-meal snacking. Trust us, snacking is a smart way to keep overeating in check, so snack away...wisely.

Consumers are on the hunt for healthier snacking options. Turn snacks into powerful allies that fill nutritional gaps. Look for snacks with almonds for calcium, while dried apricots and cashews add energy-boosting iron.

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Food Industry News® October 2017

Eli’s NEW Peppermint Bark Cheesecake, refreshing peppermint cheesecake topped PRODUCTION S with a layer of housemade peppermint bark and crushed red peppermint candies sales@elicheesecake.com . foodservice.elicheesecake.com . 800.999.8300

DESIGN company should have when marketing their business is to communicate credibility.

Become the trusted source for consumers in Eyour D S I category G N and DESIGN you will win the market that you FAST TURNAROUNDS • FOR ANY BUDGET are in. Building your credibility and expanding on it is the surest way to keep a business growing throughout any kind of market.

YOUR DESIGN & MARKETING SOLUTION! Customers of all types like to do research when deciding on purchases or places to do business with. If a company’s message is inconsistent, the customer will move on to the next option. But GET STARTED TODAY TOM@QWIKDESIGN.COM if your business can become a is consistent across the 847.227.7412 • QWIKDESIGN.COM resource, board with branding, and comMarketing Your Credibility be sending? The answer to that municates clearly, that potential customer is much more likely to Today’s world is filled with infor- question is simple; Trust. engage and begin down the purThese days, marketing and mation. Cutting through the clutter chase funnel. and becoming a resource for new design is not just about having Analyze Your Marketing and current customer’s should be something “pretty” to hand out to Presence the goal of any business looking potential customers. The game has Consistency shows strength to grow. Marketing, and all that evolved. Consumers have more and foundation. It is important comes with it, is a business’ chance resources and options than ever to do an analysis of your busibefore to assist in making their de- ness and check its presence in the to communicate to their audience.

What is the message they should cisions. The most important goal a world. Look at it from an outsiders

BREAK THROUGH THE CLUTTER!

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perspective. See if you yourself would even choose it among the competition when doing objective research. Does your branding (tag line, logos, marketing materials) all have the same consistent feel, no matter what the medium is? If not, this needs to be fixed.

A customer should be able to look at a piece of material produced by your business and already recognize it is your brand before even getting a closer look at it.

Become A Resource For Your Customers Use your expertise to gain the edge on your competition. Becoming a resource for your potential and current customers only improves your value to them. Blogs, building social media presence and informational videos are all examples of ways to do this. These strategies increase engagement in your business and keep it at the top of consumers minds. This will also help your message spread organically when people find the information useful and share it with colleagues, friends, and family.

Don’t Get Stuck In The Past Digital & Mobile presence is now just as important as products and services a business sells. Whether you’re a small “Mom & Pop” restaurant or growing chain, it is important to keep up with trends and technology. As frustrating as it can be dealing with social media apps and our increasing mobile universe, a business is automatically losing high percentages of potential profits if they are not paying attention and adapting with current and future trends. Not long ago, business owners laughed at the idea of getting on Facebook or Instagram. Now, if a business doesn’t have at least one of these pages, consumers do not trust it. The same goes for websites. If a business doesn’t have a website or it hasn’t been refreshed in the last 5 years, consumers visiting this see a business that is not maintained.

They will assume it’s products and services are just as outdated as their web presence.

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COmPeTiTively PRiCeD with gReaT SeRviCe! PROFile: gloria lynn Cacciatore Turan Business: Joseph Cacciatore & Co. Insurance Where did you begin: I started my insurance career in 1991 after graduating from DePaul University with my Master of Business Administration Degree. I was commissioned by my father to work for his several companies as an Administrator. I quickly learned that the insurance agency was stagnant with only a handful of customers. At that moment, I made up my mind that I would grow the agency from this point.

How did you approach your business: I became licensed in insurance and heavily surrounded myself in insurance classes and experts. Since 1992, my agency has grown to over 892 customers to date. This is not a result of purchasing other agencies, it is simply hard work and dedication to my customers. I am so fortunate to have such a loyal following of customers and staff. wThe insurance policy alone is always changing and you need to constantly keep informed of these changes or you can make a mistake with you customer’s coverage. This is why I attend classes that are way beyond the mandatory requirement to hold your insurance license.

What associations do you belong to: I hold the following insurance licenses through the National Alliance for insurance Education and Research: Certified Insurance Counselor (CIC) Certified Risk Manager (CRM) Certified Insurance Service Representative (CISR) Certified Insurance Service Representative Elite (CISR Elite) Being part of Professional Insurance societies, l also have access to many insurance experts and consultants.

What do you take away from your career: Hard work and be honest. In over 25 years, we have never had a complaint with the Illinois Department of Insurance.

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Booth One? Sure, Right This Way…

Lettuce Entertain You Enterprises is excited to announce Booth One (1301 N. State Parkway), a classic Chicago restaurant being re-introduced in the heart of the Gold Coast neighborhood from founder Rich Melman. Drawing inspiration from the legendary restaurant at the former Ambassador East Hotel, the iconic restaurant featured one of the most famous booths in restaurant history, with the original Booth One being synonymous with celebrity and iconic dignitaries from Frank Sinatra, Judy Garland, Sammy Davis Jr., Bette Davis, Bill Murray, Phil Collins, Oprah, Eddie Murphy and John Belushi, to Mick Jagger and many more.

Booth one will be open for breakfast, lunch and dinner, making an all day affair for hotel guests, our Gold Coast neighbors and all of Chicago. Booth One is located in the Ambassador Hotel, 1301 N. State Parkway, Chicago, IL.

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Food Industry News® October 2017

AROUND CHICAGO With Valerie Miller

PINSTRIPES BISTRO BOWLING - BOCCE

In all our complexities, we are but dust in the cosmos.

Create Your Impression Wine Pairs Even With Fair Food CONTRACT FURNITURE & INSTALLATION Now representing Plymold in the Chicago area, providing all of your seating needs.

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Although fair food can be quite different from haute cuisine, consumers still enjoy pairing the right wines with the various offerings that fairs can provide. “If you have a deep-fried Twinkie or Oreo, you generally want to match it with a wine that has the same level of sugar or more,” said Master Sommelier Peter Neptune.

Founded in 2007 by Dale Schwartz, a former pharmaceutical and biotech entrepreneur, Pinstripes was the realization of Schwartz’s decades-long vision of creating a welcoming, country club-style venue in which guests could unwind and connect with the people in their lives over exceptional food, good wine and social gaming. Pinstripes has four locations in its hometown Chicago, along with locations in Overland Park, Kansas, Edina, Minnesota, Bethesda, Maryland and Washington DC’s Georgetown neighborhood. Pinstripes has amassed a solid following and best–in-class accolades in every community it serves.

The name “Pinstripes” came to Dale as a play on the bowling “pin” and to connote an upscale image given the association with the “pinstripe” formal attire.

Pinstripes features include exceptional Italian American Bistro fare, a curated wine cellar and craft beer selections, well-appointed bowling lanes, indoor and outdoor bocce courts, dynamic meeting space for groups of 20 to 600 and year-round patios that serve as a perfect gathering place for families and friends.

Pinstripes continues to expand. Slated 2018 openings to include first time entries into the markets of Cleveland, Fort Worth. Houston and San Mateo, California. Pinstripes can make any social gathering or event extraordinary.

For more info visit pinstripes.com.

– Adapted from The L.A. Times

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Food Industry News® October 2017

Page 45

Nuggets All Season’s Orchard is one of the largest Apple orchards in Woodstock, IL with over 15,000 apple trees and two apple orchards.

Check for hours. 7-Eleven sells more than 20 million pizzas a year and more than 20,500 fresh-to-go-salads every day.

Backroads—The World’s Active Travel Company offers 231 itineraries for all ages in 50 countries and territories around the world.

Trips include, biking, multi-sport, walking & hiking tours. Benihana Inc. is the nation’s leading operator of Japanese inspired Teppanyaki and Sushi restaurants with more than 100 nationwide Benihana, Haru Sushi, RA Sushi and Samurai restaurants. Invented in the 1880’s, candy corn is always a big treat around Halloween and is made of three colors; yellow end,

We at Food Industry News are saddened by the tragedies and losses caused by Hurricane Harvey and Irene. We encourage you to donate to a charitible organization such as the American Red Cross to help with disaster relief. The American Red Cross, is a humanitarian organization that provides emergency assistance, disaster relief and education in the United States.

You can donate from this website: www.redcross.org/donate

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Drew Garms Honored by ACF

Affy Tapple, “The Original Caramel Apple,” was created by the Kastrup family in 1948. Today, Affy Tapple apples are available in grocery stores all over Chicagoland and they have a factory store in Niles, IL.

orange middle and white tail. Cucumbers are a great snack because they are low in calories and rich in water and fiber.

Halloween is a time of superstition, celebration and trick or treating.

Pumpkins were believed to be hollowed out and carved with scary faces to ward off evil spirits.

Plan a fun-filled trip to Hershey Gardens in Hershey, PA for Pumpkin Glow. Walk the garden pathway with more than 150 carved illuminated pumpkins of various themes. Check dates in October. Rocky Mountain Chocolate Factory with locations throughout the Unites States is famous for its amazing candy and selection of old fashioned caramel apples. Check with your local store for apple varieties. The Stanley Hotel, a charming historic hotel in Estes Park, Colorado offers a “Spirits of History Night Tour Package” that runs from now through Dec. 31. Check for availability.

ITALIAN BEEF

Drew Garms, executive chef of The Everglades Club in Palm Beach, FL, All Natural Flavor Since 1934 earned the title of USA Chef of the Year at the recent ACF National Convention & Show. Another alumnus, Michael Beriau, was honored by the nation’s leading culinary association with the Hermann G. Rusch Chef’s Achievement Award.

■ ONLY NATURAL INGREDIENTS Chef Garms became a finalist for the ■ HOT & MILD ITALIAN SAUSAGE national Chef of the Year award after being honored as the Southeast Regional Chef of the Year in January. He then won a cook-off against his fellow regional winners to earn the highest honor bestowed by ACF. In addition to the Serving The prestige and title, Garms was awarded Food Industry With $5,000 for his achievement.

Personal Service “Winning the title of USA Chef of For 30 Years! the Year is an unbelievable honor, but CERTIFIED PUBLIC ACCOUNTANTS the knowledge and experience gained ■ Accounting Services ■ SBA Loan Assistance through countless hours of research ■ Financial Planning ■ Software Consulting and practice is the true reward,” Garms ■ Tax Planning and Preparation said.

For a free consultation, call George Parhas today, The ACF recognized Chef Garms www.parhascpas.com because he “demonstrates the highest standard of culinary skills, advances the cuisine of America, and gives back to the profession through the development of students and apprentices.”

Chef Beriau, who recently retired afPDS Delivers Your Freight Safely and On-Time ter a 48-year culinary career, earned his Refrigerated LTL • Refrigerated Truck Load • Freight Brokerage award for commitment to the ACF and From one pallet to one truckload, we treat your freight with the advancing the culinary profession. Prior same care and attention as our first delivery. to his retirement, Beriau was executive chef at White Cliffs Country Club in We specialize in shipping mutli-temp loads twice a week to Plymouth, MA. His brother Wilfred Be- our 33 state service area, focused on fresh product. We have a riau, also a CIA graduate, won the same 65,000 sq. ft. refrigerated facility with 5 temperature zones and a fleet of 40 new GPS traceable equipment. award in 2012.

Several other CIA alumni were recognized by the ACF for 2017. Peter Felton, Peter Salemno, and Stephen Afflixio Ready to move your business to the Cloud? received Cutting Edge Awards for their innovation and leadership; Felton, Kath- We are experts with over 50 years of Integrated Technology experience! leen Salemno, and Charlie Gipe received Call us to learn about the newest technologies and save money!

Presidential Medallions for contributions to the culinary profession; Gerard Molloy won the Chef Good Taste Award; and Roger Newell was the recipient of the Lawrence A. Conti Chair’s Achievement Award. Seven other alumni were www.soundinc.com 630-369-2900 inducted into the American Academy of Chefs—the ACF’s honor society.

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The Joy of the Supper Club: As you drive through Wisconsin, you will come across something special from the past, a hidden gem called The Village Inn Supper Club located at 10909 Sheridan Rd. in Pleasant Prairie, Wisconsin. From the road, the two story building looks like someone’s house. On the first floor they have a full bar and dining room; the second floor has dining also but is only open on Fridays and Saturdays. It’s a cozy place serving a great homemade meal. Their menu includes a lot of old favorites, new additions and the Saturday menu always has prime rib, lobster and snow crab in addition to specials. Visit villagesupperclub.com for hours and more info. -vm

ATM Placements & EMV Kit Conversions

Gen X Represents 1/4 of All Restaurant Visits

Forever in the shadow of Boomers and Millennials, Gen Xers can now take center stage as an important customer base for restaurants, finds The NPD Group, a leading global informaUpgrade your ATM tion company. Generation X, ages 36 to 52, now represents 23 to be EMV card percent of all restaurant visits, not a significant difference from compatible as reverse Boomers and Millennials, who represent 26 and 25 percent of liability is now visits respectively, according to a new foodservice study pubin effect! lished by NPD Group.

Upgrade before “Boomers and Millennials still make the most visits to restaurants and foodservice outlets, but Gen Xers aren’t far behind,” the end of 2018 or says Bonnie Riggs, NPD restaurant industry analyst. “Many Gen you could be at risk!

Xers are looking to the convenience and experience restaurants Make an ATM your offer because their kids are older and more independent.” next great profit center.

With restaurant traffic growth stalled for the last few years, Call Mike Boyd, President: restaurant operators are looking to increase their traffic share wherever they can, and a focus on Generation X, who represent 20 percent of the U.S. population, could be among the answers, finds the NPD study, What Matters Most To Key Generational Success always meets Groups, which is based on the company’s Checkout Trackings service, which analyzes real receipts from actual consumers and obstructionists. can follow the same consumer’s purchasing behavior over time.

The study, which details what’s key in targeting each generational group, points out that Gen Xers enjoy dining out and because they are more likely to have dual income have the money to do it. They place high importance on food quality, the ability to customize, and craving satisfaction.

“In a competitive environment it’s important for restaurant operators to understand how to gain the attention of important consumer groups,” says Riggs. “With a better understanding of what matters most to key generational groups, marketers can address the unique needs/behaviors of these consumers and create strategies to enhance engagement and increase sales by building loyalty among those groups most important to their business.” –Adapted from The NPD Group

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Food Industry News® October 2017

National News The Museum of Ice Cream announced its third location in San Francisco. Following an unprecedented demand in Los Angeles and New York City, Museum of Ice Cream opened its doors this past September at the historic 1 Grant Avenue in the heart of the city. 45 years ago, Dry Creek Vineyard Founder and California wine pioneer David Stare received the necessary permits to build the first new winery in Dry Creek Valley, Sonoma County, following Prohibition. Hormel Foods Corporation announced it has acquired Cidade do Sol, a growing, branded, value-added meats company in Brazil. The company offers more than 70 products in 15 categories. Kohler Food & Wine Experience will be held at The American Club Resort in Kohler, Wisconsin Oct. 19-22. The event will have celebrity chefs, tasting, wine experts, food, wine and more. The Michigan Brewers Guild presents the 9th Annual Detroit Fall Beer Festival, which will be held at the Eastern Market, Detroit on Oct. 27-28. Nathan’s Famous® is expanding its product portfolio in grocery stores across the country with the introduction of Nathans Famous® pre-cooked quarter pound steak patties.

The 14th Annual San Diego Bay Wine & Food Festival is an interaction showcase of the world’s premiere wine and spirits producers, chefs & culinary personalities

Wow Bao is headed west bringing its fresh, fast-casual cuisine to downtown Los Angeles with a delivery-only restaurant now open for lunch and dinner.

Wow Bao specializes in savory steamed buns, pan-seared potstickers, steamed dumplings and rice & noodle bowls.

Savory bao flavors include: Teriyaki Chicken, Whole Wheat Edamame, BBQ Pork, and Spicy Mongolian Beef; and sweet bao include: Coconut Custard and Chocolate with Ginger & Coconut.

Photo credit: Lettuce Entertain You

and gourmet foods. The event will be held Nov. 12-19. Trader Joe’s is celebrating its 50th anniversary. The business began as a small chain of convenience stores called Pronto Markets in 1967.

Their founder, the original Trader Joe changed the name to Trader Joe’s and the way they did business.

According to market research, 94 percent of Americans snack at least once per day, while 61 percent of consumers crave portable snacks. To provide a wholesome option for consumers to enjoy, Blue Diamond Nut-Thins is introducing a new 2-oz snack bag – a crispy, crunchy baked rice cracker made with the goodness of Californiagrown Blue Diamond almonds. The Nut-Thins flavors – Sea Salt, Cheddar Cheese and Sriracha – appeal to a wide range of consumers looking for better-for-you snacking choices at convenience stores. They’re rolling out at select 7-Eleven locations and additional convenience stores nationwide.

9/13/17 1:34 PM

T:10.5”

ONE KIND OF CHEF,

When they make

we’ll make one kind of Caesar.

EVERY CHEF is different. Each with his or her own unique style. That’s why Ken’s doesn’t just make one kind of Caesar dressing. We make 13. Unheard of in this business.

But we like to match the exact flavor and ingredient profile to

Every kind of Caesar to satisfy all kinds of chefs.

your customers’ tastes. Those customers, by the way, are always searching for a new food experience. So for an unmatched depth and breadth of quality dressings and sauces, it’s Ken’s.

We’re available everywhere. Just ask.

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

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9/13/17 1:34 PM

oct 41-48.indd 48

9/13/17 1:34 PM