Food Industry News August 2017 Web Edition

FOOD INDUSTRY NEWS AUGUST 2017

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AUGUST 2017

COZY CORNER’S DELICIOUS MENU FOR SUCCESS

A typical day for Chicago’s Cozy Corner Restaurants has lines of patrons waiting for a seat and a meal. It’s a good problem to have. These typical Chicago neighborhood pancake diners deliver a delicious and hearty meal in a comfortable atmosphere. “Our goal is to provide this experience for every customer we serve,” said owner Peter Latrides. “Our menu has something for everybody. We pride ourselves on great customer service along with a clean restaurant environment.”

Peter Latrides established Cozy Corner in 1977. Peter says, “There is a need for quality, value and a diner concept in the Chicagoland area.” Forty years later they still line up and wait to dine in his restaurants. Their diverse breakfast and lunch menu has something for everybody. Featuring the highest quality and freshest ingredients such as hash browns shredded daily, freshly mixed pancakes, hand packed burgers, large salads, and bold coffee. They pride themselves on great customer service along with a clean restaurant environment.

Cozy Corner Restaurant & Pancake House currently operates three Chicagoland locations in Logan Square, Hermosa Park and Edgewater. All locations are open from 6:00 am until 4:00 pm daily. A fourth location will open January 2018 in Harwood Heights at the location previously owned by Sally’s Pancake House.

On the menu you will find Early Bird Specials Monday thru Friday from 6:00 am to 9:00 am, All Day Breakfast and Lunch Specials. Having a smiling face take your order, pour you a cup of coffee and check on you to see if everything is okay, plays an important part in serving the customer and keeping the customer coming back.

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DIRECTORY ............................. 33-35 PEOPLE SELLING THE INDUSTRY ........ 16 RESTAURANTS FOR SALE ............. 36-38 TRAVEL: DENVER .......................... 46

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Food Industry News® August 2017

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The Art of Restaurant Upselling

Restaurants can arm servers with knowledge and inspire them to be enthusiastic sellers, hospitality expert Bob Brown told attendees at the BAR 17 expo at NRA’s annual show in Chicago. Servers can sell more by making suggestions, walking patrons through the menu and offering a selection of premium brands. – Adapted from SmartBrief/Food & Beverage

Wine Regions Still Underrated Wine experts have strong feelings about their favorite vintages, particularly when it comes to winemaking regions that deserve more attention. Somask your distributor melier Kimberly Prokoshyn cites Baden, Germany, 773-731-8787 when asked about underrated wine-producing regions of the world, while Beverage Director Victoria daNisH Maid butter coMPaNy James names the Alsace region as one of the best values for French vintages. – Adapted from VinePair Less Waste • great taste aLL NaturaL • FresH Pure • Made LocaLLy

C-Stores Find Success Formula Retailers are finding success by focusing on the customer, playing to their strengths and keeping their brand identity in focus—all while taking the calculated risks necessary to advance. C-Store chains are finding success in doing more madeto-order options. From customizable wood-fired pizzas to freshly made street tacos with shredded meat and crumbled Mexican cheese—the stores that cater to the everyday customer needs are the ones winning at the register. – Adapted from cspdailynews.com

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Food Industry News® August 2017

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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

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Innovative Effort to Feed Immigrants Across the World A new Washington, D.C., eatery called Falafel Inc. will donate enough to the World Food Programme to feed a refugee for one day for every $10 spent by customers. Founder Ahmad Ashkar, the son of Palestinian immigrants, is also CEO of social entrepreneurship organization the Hult Prize Foundation.

– Adapted from WTOP-FM

Serving Sustainable Seafood Chef and restaurateur Michael Cimarusti shares his guide to which seafood chefs should avoid and the sustainable options that they should highlight on menus instead. He suggests forgoing farm-raised salmon in favor of sustainable king salmon; wild striped bass, softshell crab and swordfish are also on the green-light list. – Adapted from the Los Angeles Times

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Food Industry News® August 2017

CHEF PROFILE

Kris Delee, Executive Chef at The Duck Inn, 2701 S Eleanor, Chicago First foodservice job: I got my feet wet in this industry as a graveyard shift line cook when I was only 16-years old -- I had absolutely no idea what i was doing. I thought guacamole was made with avocados and mayonnaise!

Favorite food: I’m a simple man who will never say no to a good sandwich. I love them, they are the perfect food -- meat, cheese, bread and a salad! What more could you want? I love them so much that I actually have a sub sandwich tattooed across my shoulders.

Memorable customer: I once cooked for Chef Omar Cantu whose restaurant, Moto, I had applied to years before but didn’t get the job. When he came into another venue I was working at and asked to meet me to say thanks for a great meal, I told him the story and we laughed about it together. It was a big moment for me.

Worst part of job: It’s the hours, long days, putting our lives and selves last. As chefs, we work rain or shine. Personal time and relationships are a precious thing and since we give our all to our kitchens, crews, and most importantly to our guests. sometimes there’s not much left over.

Most humorous kitchen mishap: When I worked at Alize at the top of The Palms Hotel in Las Vegas, our walk-in cooler was in the basement -- 56 floors beneath the restaurant. Every morning I would bring a five-gallon bucket of lobster bisque all the way upstairs and of course, one day, I rested the bucket on the edge of a wall and it dropped straight to the ground! It created a tidal wave of ice cold soup that covered me head to toe -- my clogs even overflowed!

Favorite food to prepare: I love seafood -- cooking it, cleaning it, eating it, etc. I’ve always had an obsession with the ocean and all the mysteries down in the briny deep! I cant go a week without enjoying oysters or sushi.

It’s an expensive problem.

Best part of the job: I love walking into the kitchen and feeling like I’m right where I am supposed to be -- it’s a feeling that rushes over me every day when I step into “my office”. I’ve also had the pleasure of working with so many interesting people -- all little snowflakes with totally unique sets of personalities and cooking techniques that have taught me so many things -- about life and about cooking-- over the years.

If you couldn’t be a chef, what would you be and why? If I wasn’t a chef there’s a good chance I would be a tattoo artist. I think it’d be a lot like cooking in that you’re creating a product for people who are excited to see it!

Best advice you ever received: My grandmother once told me, “The three things you should always take care of are your feet, your bedding, and your food.” I think about that advice a lot and always make sure my bed is comfy, my toes are on point, and the food I go out for and make is always done right!

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Food Industry News® August 2017

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This summer, Beatrix Market will open its first stand-alone location in the loop (155 N. Wacker) and will be the third of its kind in Chicago. The grab-andgo market experience originated in Streeterville in 2015 as a part of Beatrix, the neighborhood coffeehouse and restaurant, and most recently opened this summer in Fulton Market.

The concept was created by Lettuce Entertain You Enterprises’ Founder Rich Melman, Executive Partner and Divisional President Marc Jacobs and Chef Partners John Chiakulas and Janet Kirker.

Beatrix Market will feature a large self-serve salad, soup and hot food bar, rotating chef-prepared salads, sandwiches and snacks.

Shore Club Offers a Unique Beachside Dining Experience

Chicago residents and beachgoers will have a new upscale dining option opening in this month, with the arrival of Shore Club, a venue that will evoke a coastal vacation-like mindset. Nestled between the bustling Lakeshore Trails on the edge of North Avenue Beach at 1603 North Lakeshore Drive, the new multi-million-dollar seasonal restaurant, bar, and breezy hangout will provide guests with a new, and one-of-a-kind, beach-front dining destination in the Windy City. Made up of three unique spaces, Shore Club aims to be a sought after destination for those looking to enjoy North Avenue Beach.

In honor of the 59th Annual Chicago Air & Water Show, Shore Club will be celebrating by providing spectators with front row beachside seats all weekend long. On Saturday, August 19th and Sunday, August 20th, guests can purchase tickets to gain entry to Shore Club’s patio with exclusive access to the restaurant. Tickets, which range from $125 to $750, are available for purchase at www. airwatershow.com.

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Traits of The Best Restaurants

Fast-casual eateries are leading restaurant growth, and the fastest growing concepts share certain traits, starting with giving guests the ability to customize their meals, writes Technomic’s Darren Tristano. Successful chains boast strong unit sales, invest in digital technology, stand out with signature dishes and seek investor funding for growth, he writes. – Adapted from Forbes

Management Research For the second consecutive year, Dinova, Inc., and The BTN Group have partnered on a joint industry research study, and today announced the results. Once again, the research finds that business dining is one of the more undermanaged areas of the corporate expense budget.

According to the survey, 49% of respondents reported that their company spent $1 million or more on meals and entertainment in 2016. This number increased 9% over 2016 survey results.

When asked to choose restaurant types most frequented by business employees, the following came up: ● 45% said fast-casual ● 26% said independent restaurants ● 18% said chain-dining establishments ● 15% said quick-service restaurants When asked what percentage of meals and dining expenditures occur in employees’ home market(s) versus business travel, only 10% of respondents indicated that 50% or more meal expenses are at home while 24% indicate less than 10% of meal spend is in home markets.

Similar to last year, 46% of respondents reported they have yet to focus on dining spend as an area of savings significance. And when it came to how often meal expenditures are reported to management: ● 42% said as requested by management ● 27% said monthly ● 16% said quarterly ● 7% said annually ● 18% said never Consumer traffic softened in the first quarter of 2017, but business dining increased yearover-year from 2015 to 2016, so business travel and meal expenditures as a percentage of overall T&E are on the rise. But less than one-third of those surveyed have taken steps to better manage this spend category. For more information, visit www.dinova.com – Source: Dinova

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Food Industry News® August 2017

Beefing Up Burgers

A growing number of restaurants are adding new flavors and textures to burgers by mixing in ingredients including mushrooms, grains and cured meats. The menu at Minneapolis-based New Bohemia’s eight restaurants features burgers made with beef ground with other meats including corned beef, bacon and pork belly.

– Adapted from Restaurant Hospitality online

Amazon to Buy Whole Foods

Amazon has agreed to buy the upscale grocery chain Whole Foods for $13.4 billion, as the online retailer looks to conquer new territory in the supermarket aisle.

The grocery business accounts for around $700 to $800 billion in annual sales in the US. Objectives of the deal are as follows: ■ Amazon will acquire Whole Foods for $42 a share, in a deal valued at $13.7 billion.

■ John Mackey will remain CEO of the grocery store chain.

■ The deal is expected to close in the second half year. – Adapted from cnbc.com

Noodles & Co. Goes Global with New Name Noodles & Company is testing the new name Noodles World Kitchen in select markets to reduce confusion about the Colorado-based chain’s international flavors, said CEO Dave Boennighausen. In a push to reverse slowing unit sales, the chain trimmed its menu from 26 to 18 entree items, with a focus on core dishes including noodles, soups and salads. – nrn.com

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Food Industry News® August 2017

Page 9

PepsiCo’s Food for Good

Food for Good was created in 2009 when employees — inspired by the company’s Performance with Purpose vision — began exploring how they could make a meaningful impact in urban communities. Since that time, Food for Good has expanded from being a summer meal program to offering meals year round!

Unlike most non-profits, FFG is able to use the logistical expertise and technological know-how of a Fortune 50 food and beverage company to help make healthy food more accessible for lowincome families. This unique model, a purposedriven business initiative, has enabled PepsiCo to deliver over 12 million meals to children who weren’t being reached by other services through the FFG program.

Additional details: ● FFG served 100,000 kids 4.2 million healthy meals in 2016 alone. PepsiCo and its partners also provide safe and supervised physical activities and games at our meal sites so that children can continue to learn, play, and grow when schools are not in session. ● FFG has also created more than 150 jobs, as of 2016 – and the program aims to hire from the same communities it serves. ● FFG uses PepsiCo’s resources and scale for good. Operating at breakeven, FFG uses PepsiCo’s reach, brands and supply chain expertise to carry out FFG’s mission. ● FFG has spurred the creation of several products in PepsiCo’s Everyday Nutrition product portfolio, including a new Quaker Chewy Bar, Life cereal “bowl pack,” and a 4 oz. Tropicana juice box. ● Cross-sector partnerships and locally-tailored programs are key. FFG collaborates across PepsiCo’s brands, external community and nonprofit organizations, and local, state, and federal government organizations, including the USDA, Share Our Strength, and YMCA. For more information, visit pepsicofoodforgood.com.

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3rd Hand Residue Dangers According to the Mayo Clinic, third-hand smoke residue reacts with common indoor pollutants to create a toxic mix containing cancer-causing substances, posing a potential health hazard to nonsmokers who are exposed to it, especially children. A recent study in the journal Tobacco Control found high levels of nicotine on the hands of children of smokers, raising concerns about third-hand smoke, a name given to the nicotine and chemical residue left behind from cigarette and cigar smoke that can cling to skin, hair, clothes, rugs and walls. Researchers examined 25 children who arrived at an emergency room with breathing problems associated with secondhand smoke exposure. As an employer,

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this is a liability. They discovered the average level of nicotine on the children’s hands was more than three times higher than non-smoking adults who live with smokers. Children face a higher risk of developmental health complications from third-hand smoke. Infants spend more time surrounded by contaminated objects like rugs and blankets, according to a study written by Georg Matt, a professor of psychology at San Diego State University. As they grow, an infant’s propensity to place their hands in their mouth increases the likelihood of the young ingesting the toxic residue.

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Food Industry News® August 2017

The 9 Things You’re Hated For At Work 9. Sharing too much, too early. Over-sharing comes across as self-obsessed and insensitive to the balance of the conversation. Think of it this way: if you’re getting into the nitty gritty of your life without learning about the other person first, you’re sending the message that you see them as nothing more than a shrink for your problems.

8. Having a closed mind. If you want to be likeable, you must be open-minded, which makes you approachable and interesting to others. This doesn’t require that you believe what they believe or condone their behavior; it simply means that you quit passing judgment long enough to truly understand what makes them tick.

7. Gossiping. Wallowing in talk of other people’s misdeeds or misfortunes may end up hurting their feelings if the gossip ever finds its way to them, but gossiping is guaranteed to make you look negative and spiteful every time.

6. Name-dropping. When you connect everything you know with who you know (instead of what you know or what you think), conversations lose their color.

5. Whipping out your phone. When you commit to a conversation, focus all of your energy on the conversation.

You’ll find that conversations are more enjoyable and effective when you immerse yourself in them.

4. Emotional hijackings. An emotional hijacking demonstrates low emotional intelligence. As soon as you show that level of instability, people will question whether or not you’re trustworthy and capable of keeping it together when it counts.

Exploding at anyone, regardless of how much they might “deserve it,” turns a huge amount of negative attention your way. You’ll be labeled as unstable, unapproachable, and intimidating. Controlling your emotions keeps you in the driver’s seat. When you’re able to control your emotions around someone who wrongs you, they end up looking bad instead of you.

3. Not asking enough questions. People like to know you’re listening, and something as simple as a clarification question shows that not only are you listening but that you also care about what they’re saying. You’ll be surprised how much respect and appreciation you gain just by asking questions.

2. Being too serious. People gravitate toward those who are passionate. That said, it’s easy for passionate people to come across as too serious or uninterested, because they tend to get absorbed in their work. Likable people balance their passion for their work with their ability to have fun.

1. Humble-bragging. We all know those people who like to brag about themselves behind the mask of selfdeprecation. For example, the gal who makes fun of herself for being a nerd when she really wants to draw attention to the fact that she’s smart or the guy who makes fun of himself for having a strict diet when he really wants you to know how healthy and fit he is. While many people think that self-deprecation masks their bragging, everyone sees right through it. This makes the bragging all the more frustrating, because it isn’t just bragging; it’s also an attempt to deceive.

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Food Industry News® August 2017

STAFFING DONE RIGHT

Page 11

Short Term • Long Term • Contract-To-Permanant

National News The Greek National Tourism Organization announces that it expects a record-breaking 30 million international visitors to Greece for 2017. This represents a growth rate of 7% from last year. Chickfil-A, the Atlanta-based quick-service chicken concept, continues to grow at a rate almost too astounding to believe. Over the past five years, Chick-fil-A’s systemwide sales have increased nearly 73 percent, to nearly $7.9 billion from $4.6 billion - nrn.com Buffalo Wild Wings announces it will pilot B-Dubs Express, two new small-format locations in the Minneapolis metro market this summer inspired by consumers’ growing interest in take out and in home dining. Kalamazoo Ribfest will be held Aug. 3-5th at Arcadia Creek Festival Place in downtown Kalamazoo, Michigan. Music City Food & Wine Festival will be held in downtown Nashville from Sept. 15-17. Pick “N Save closes two of its Wisconsin grocery stores. The stores are located at 1901 63rd St. in Kenosha and 2625 S. Business Dr. in Sheboygan. Red, the Steakhouse with locations in Cleveland, Indianapolis and Miami is opening another location in Pittsburgh. Schnucks, the third generation

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Food Industry News® August 2017

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■ Inboxication ■ Emailaise ■ Attn: Deficit Disorder ■ RE: RE: RE: lapse ■ Pessimistic Outlook ■ E-nertia ■ Inflowenza ■ Reaching the Point of No Reply.

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Food Industry News® August 2017

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In more than one presentation, you’ve probably seen a number and wondered where it came Quality Used and New Foodservice Equipment KOP 312_Layout 1 3/27/12 3:40 PM Page 1 from, what it meant, and what you were expectTHE MOST RESPECTED QUALITY Hours: ed to do with it. Follow USED & NEW EQUIPMENT DEALER 8:30 a.m. to IN THE MIDWEST these guidelines and you 5 p.m. Daily will have won the battle Saturday of figure frustration!

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Kidney Stones: Prevention

If you’ve suffered one bout of kidney stones, you have as high as a 50 percent chance of having another. Some people just leak too much calcium into their urine and it combines with other elements to cause crystals, which become bigger and bigger and cause a stone. High levels of uric acid are also more likely to cause crystals to form, You should also eat a balanced diet, with plenty of calcium – which actually means you’re less likely to develop calcium stones – plenty of fi bre, low salt and low protein. If you tend to form calcium oxalate stones, you may need to eat fewer foods containing oxalates, such as rhubarb, beetroot, spinach, sweet potato, nuts, tea, chocolate and soy-based foods.

aug 9-16.indd 13

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World Record Longest Pizza to JB Alberto’s

Tony Troiano owner of J.B. Alberto’s Pizza in Chicago (Rogers Park) with his son Nick plus Tony Gemignani, Fash Asvadi Director of www.Pizzaovens.com and Italforni USA Ovens and a team of top names in the pizza industry including Giulio Adriani, Tom Leehman John Arena, Fred Mortati, Massimo Balacchi and Jimmy DeSisto are excited to announce they successfully broke the record for world’s longest pizza ever created.

After 22 hours, a team of more than 100 pizza makers from all over the country worked together to create a 6,333 foot pizza (1.19 miles) at Auto Club Speedway of California, Official sponsors of the Longest Pizza World record challenge included Pizzaovens.com, Doghouse Carts, Italforni ovens, Orlando Foods distributors for the Cupoto and Ciao brands, Scaffold Works, SoCal Gas, Sysco who provided the Riserva Cheese by Arrezio, TFX Non-Stick and Venice Bakery who contributed the dough preparation for the event.

Libbey opened a new product showroom on Saturday, May 20, in Chicago, providing a forum for Midwest foodservice distributors, and hospitality and foodservice buyers, restauranteurs and hoteliers to explore Libbey’s tableware portfolio. The new, 2300 sq. ft. showroom is located at 324 W. Huron in the popular River North neighborhood near

aug 9-16.indd 14

the Gold Coast area in Chicago. “Within 20 minutes of the showroom are dozens of the largest, most influential and dynamic hotels, restaurants and foodservice distributors in the Midwest,” said Susan J. Dountas, Director, Foodservice Marketing. “This showroom puts Libbey product within easy access of their daily lives and purchasing processes.”

7/13/17 8:14 AM

Food Food Industry Industry News® News® August August 2017 2016

Top 2016 Liquor Food Halls Trends in Increase 1 Craft/artisan spirits ............... 77% Number 2 Locally produced beer/wine/spirits

Page Page 15 27

77% Chicago is home to a 3 Onsite barrel-aged drinks 71% growing number of...... food

4 Culinary cocktails (e.g.growing savory, halls that feed fresh ingredients) ..................... 70% consumer demand for 5 Regional signature cocktails . 69% unique restaurant expe6 Food-beer pairings ................ 66% riences and diverse food 7 Edible cocktailsThe .....................

63% offerings. number 8 House-brewed 63% of food hallsbeer in...............

US cities pairings is9 Food-liquor/cocktail on track to hit 200.. 59% by 10 Non-traditional liquors 2020, up from about 40 (e.g. soju/sochu, ....... 59% today, saidcachaca) consultant 11 Craft beer ............................ 58% Aaron Allen.

12 Organic beer/wine/spirits ....Tribune 57% – Adapted from The Chicago

To Grill cocktails or Not 15 Prohibition-era (e.g. Gin Rickey, Mint Julep, French to Grill 75, Sidecar) ............................. 51% 13 Beer-based cocktails ........... 55%

heating 16Uneven Gluten-free beer ..................and 50% lost fat are the main rea17 Infused/flavored tequila ....... 50% sons why chefs recom18 Herbal/botanical liqueurs mend steering clear of (e.g. absinthe, Chartreuse, Benedictine, Campari) ...........................

49% the grill when it comes 19 Hard cider ...........................

48% to cooking pizza, filet 20 Flower essence in cocktails and mignon, burgers (e.g. elderfl ower, lavender, hibiscus) fish.

“Burgers should be 47% cooked on a plancha, full 21 Wine onsaid tap/draft wine ........

46% stop,” chef Daniel 22 Spicy cocktails ....................

42% Herget of Little Octopus 23 Moonshine ..........................

42% in Nashville, Tenn., who 24 Vaporized cocktails 40% explained that ............. cooking 25 Low-alcohol cocktails .........

39% on a solid surface allows 26 Sharableto cocktails ...............

35% burgers develop a car27 Shrubs ................................

32% amelized crust.

Ever notice that forgiveness is only asked for by the people who do you wrong?

NRA’sBlow Top Twenty Food Trends RestauRant equipment RepaiR Don’t Up 1 Locally sourced meats and seafood PROTECT YOUR BUSINESS FROM HIGHRight ENERGY COSTS “Call MaCkay away!”

Your Pet 2 Chef-driven fast-casual concepts It’s very common for an

Mackay

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3 Locallyowner grown produce overweight to raise an pet. sourcing Excess 4 overweight Hyper-local Heating & mecHanical weight in cats and dogs can Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, 5 Minimally processed food lead to serious health probHVAC and All Types of Cooking and Food Prep Equipment including diabetes, Electric n Natural Gas n Demand Response 6 Environmental sustainability 28 Bitter cocktails .................... 32% lems call John mackay: 847-381-0448 joint and ligament damFuels n Renewable Energy Credits 29 Mules .................................. 32% 7 Healthful kids’ meals BARRIngTOn, SCHAumBuRg & SHOPPIng mAllS In nW SuBuRBS age, heart disease, breath–NRA 2016 Trends Report The Sandwich Increase Your Profits and Save Money 8 New cuts of meat ing problems, decreased To See How Much You Save, function, increased Endures NRA’s Top 18Can Small PlateRepaiR Trends 9 Sustainable seafood Grab & Go Trend liver RestauRant equipment Call Mike Hyman, Owner, risk of cancer, decreased 630-817-3164 1 Fresh/house-made 8 Poke/ceviche .................. 33% Grocers are on lookSandwiches the 10 House-made/artisan ice cream “Call MaCkay Right away!” immune system, skin/coat Sausage ............................. 67% 9 Bone marrow ................. 32% ing toatthe for menu 69%deli of case US resproblems andcondiments/spices decreased 2 House-made charcuterie 59% 10 Jerky (e.g. beef, fish, turkey, 11 Ethnic ways to and get many even conmore taurants quality and length of life.

3 Vegetarian appetizers ..... 59% boar, bison) ........................ 32% of the eat growing market 12 Authentic ethnic cuisine sumers sandwiches Make sure your pet is be4 Ethnic/street foodinspired 11 Flatbread appetizers ..... 30% for healthy regularly eachgrab-and-go week, ac- ing fed the recommended appetizers ...........................& 53%mecHanical 12 Oysters ......................... 25% Heating snacks, toSamantha Bom- 13 Farm/estate branded items cording Datassential’s 5Specializing Seafood charcuterie 52%Repairs 13 Sliders/mini-burgers .... 24% In Fast,.......

Expert Of Refrigeration, Ovens, daily nutrition allowance, kamp writes.

Two ways 14 given Artisan butchery HVAC and All Types of Cooking and Food Prep Equipment 2017 Sandwiches Key-to and 6 Amuse-bouche/bite-size ap14 Mussels .......................

23% enough exercise get in on the trend, which petizers ..............................

51% 15 Skewers ....................... note Report. The sand- for call JoHn mackay: 847-381-044816% 15itsAncient grains breed. is especially popular with 7 BARRIngTOn Ethnic dips (e.g. hummus, & SHOPPIng 16 Wedge salads ...............

15% , SCHAumBuRg wich market has immense mAllS In nW SuBuRBS Don’t smoke around millennial shoppers: use 16 Ethnic-inspired breakfast items baba ganoush, tzatziki, dukkah) 17 Chicken wings ..............

14% potential for growth and pets. Nasal and lung cancer About CES: We Are Your Local Food Industry Specialists. restaurant brands that 17 Fresh/house-made sausage ...........................................

41% 18Energy Deviled eggs ................. 13% can form in dogs and lyminnovation We are nimble, efficient and service oriented. consumersbecause alreadysandknow phoma in cats. Birds can wiches are versatile and Our hallmarks are honesty, integrity, service and value 18 House-made/artisan pickles and make to-go items usPractical men who believe themselves develop pneumonia, lung easily customizable, the ing products already in 19 Food waste reduction/management “We look out for you, from we know the market, exempt intellectual influence, are cancer and eye, skin, heart report found. the store. and no account is too small or too large for us to in serve.” usually the slaves of madmen authority. and 20 fertility Streetproblems. food/food trucks – Adapted from Bloomberg

Mackay

– Adapted– from SmartBrief Food & Beverage Adapted from The Chicago Tribune

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#

CELEBRATING 50 YEARS!

Food Industry News® August 2017

Page 16

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If you can’t include everyone, make exceptions for no one.

This month I am proud to be pictured with our friend and loyal 30 year reader of Food Industry News, Benny Siddu. Benny is the owner of Chicago’s iconic Volare’ Restaurant located just west of Navy Pier and Benny’s Chophouse, located across from Trump Tower. For success, Benny insists on training his employees with the mindset of “Benny’s Way” which is their shorthand for excellence. This refers to the lengths that they go to create what they believe is the finest dining experience in Chicago.

Cliff Higley and Berny S. Kamenear are with U Keep Us In Stitches, a firm offering all types of advertising specialties and giveaways to food industry businesses. These gentlemen understand that to build a brand you must be constantly visible in front of your customers and prospects. They help their clients achieve this through the selection of over 100,000 products they offer which include custom pronted shirts, jackets and aprons, customized drinkware, magnets, key chains, rulers and other knickknacks people love. To strengthen your brand and sales, consider ad specialties from U Keep Us In Stitches. You can see their ad on page 43 of this issue.

Chef Brandy Beaver is with Roland Foods, The Global Experts in Specialty Foods. Brandi works closely with chefs and foodservice operators to help them improve quality, develop new, on trend menu items, save labor and increase employee efficiency. Roland Fodos has been a leader in the specialty category for over 80 years. Their products are available through better foodservice suppliers.

Anthony Granatelli and Tonya Wheeler are with Libbey, Inc. Libbey is the No. 1 glassware company in the Americas and one of the largest tableware suppliers in the world. Libby recently opened a showroom in Chicago’s River North area which was designed to give chefs and foodservice operators ideas and inspiration in creating memorable tabletops and striking presentation for the food and drinks served. If you are interested in working with a company that cares about delivering quality, value and selection, ask your equipment dealer to bring you to the new Libbey Showroom.

Brian Golinvaux is with Lillie’s Q Sauces & Rubs a firm spawned off of the wild success of The original Lillie’s Q, nestled in Chicago’s Bucktown neighborhood. This division offers authentic foodservice and retail products which have proved to be winning favorites with consumers, chefs and judges on the country’s BBQ circuit.

Each of the Lillie’s Q sauces is made from a unique blend of all natural ingredients and pays homage to a specific Southern region. Lillie’s Q has a sauce to fit every mood, and every dish this side of the Mason Dixon. The company also offers a line of award winning spices and rubs.

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Declan Morgan and Dave Bowarchuk are with Chicago Bar Shop, commercial bar and restaurant designers offering turn key solutions for locations with bars. This firm’s services includes everything imaginable, from articture and design to premium custom gold leaf wooden signs, digital signage, repurposed furnishings and decor from reclaimed materials, custom millwork, and exquisitely finished tin ceilings.

Their team has over 100 years of experience in hospitality, bars, restaurants and clubs. They produce their bars in the USA, and stand behind their work.

7/13/17 10:15 AM

Food Industry News® August 2017

The Legendary Licor 43 - Over 2,000 Years in the Making Licor 43 origins stretch back to 209 BC. Legend has it that when conquering Roman armies arrived in the ancient city of Cartagena they encountered a liqueur made from secret ingredients that was so divine they prohibited its production and destroyed the premises where it had been crafted. Still, the people of the region carried on making it in secret and it became popular among elite society at the height of the Roman empire. It was known as “Licor Mirabilis,” which means “marvelous liqueur.”

Made from 43 all natural ingredients, Licor 43 has a seductive bouquet and an attractive golden color that stimulates your many senses and brings the true spirit of Spain to life. The aroma of citrus and orange blossom is enhanced by a subtle touch of vanilla. Not only is it smooth and versatile, it mixes with everything, including juice, soda, coffee, milk and other spirits.

old-School Faxes Get noticed

Text messages? One glance, if you’re lucky and the recipient isn’t blocking you, is all you get. Phone messages tend to get buried, but there’s something about a fax message says “Read me!” A piece of paper bearing a message is a document, and people still tend to take tactile, real paper seriously. When you urgently need for someone to return a phone call, enlarge the phone message on your copier, then fax the gigantic copy to the other party.

aug 17-24.indd 17

Page 17

Filters of Selective perception

Despite our best efforts, we sometimes can’t help seeing the world from a narrow viewpoint. This is selective perception, which can cause us to neglect ideas and opportunities. We filter out information in a number of ways: Avoidance. We find ways to avoid listening to viewpoints, ideas, and statements that we don’t agree with.

Listening filter. We “tune out,” and don’t hear parts of a conversation or letter that don’t support our own points of view.

Distortion. Sometimes we distort information that doesn’t fit our ideas of how things should be done, changing it so that the information seems to fit or reshaping it in such a way that the information seems totally unacceptable and is discarded.

Memory filter. We tend to remember only facts and ideas that reinforce our opinions or attitudes.

—Bottom Line Communicator

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How To Complain... And Win Americans are not great defenders of their consumer rights. Two-thirds of the respondents in a major survey admitted to living with shoddy goods, incompetent services and bad deals.

Give reasonable deadlines for action you expect to be taken, such as a week for store personnel to look into a problem. Deadlines move the action along.

Send copies of receipts. Keep the originals for your records. File copies of all correspondence and notes (with dates) on any telephone dealings.

Those records may be the pivotal factor if negotiations are prolonged or you must take your complaint elsewhere.

Be businesslike in your attitude and project an expectation of a businesslike response.

Find out where you can go if the seller fails to make good, and indicate your intention to follow through.

Government agencies, such as a state attorney general’s office, may need the very kind of evidence that your case provides to move against chronic offenders. Licensing boards or regulatory bodies are good bets for complaints against banks, insurance companies or professionals.

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RETURNING DAMAGED GOODS

If damage is obvious, write “refused” on the unopened package and send it back. If damage is discovered after you open the package, repack it, explain the problem in an accompanying letter and send it back by certified or insured mail.

aug 17-24.indd 18

Food Industry News® August 2017

Additional recourse: Consumer-action centers sponsored by local newspapers and radio and television stations often get swift results.

Small claims court. If you can put a monetary value on your loss, you may get a judgment by suing in small claims court. Collecting can be a problem (you must take the initiative yourself), but the law is on your side and the psychological benefits are enormous.

Trade associations can be effective with their member organizations but not with outside companies.

Online consumer boards like Yelp and many other search engines (Google, Yahoo) allow ratings. Advise your seller that you’ll be posting. Additionally, Amazon and Ebay offer buyer protection; use it.

Protect yourself before making large purchases or contracting for expensive services by dealing with reputable sellers. Companies that have been in business a long time have a vested interest in keeping their customers happy. Think about what recourse you will have if something does go wrong. A company with only a post-office address, for example, will be impossible to trace.

How To Set Up Your Hobby As A New Business You can set up a hobby as a business and deduct your losses. However, you must be able to prove that the hobby is a for-profit business. If you realize some profit in at least three out of the most recent five consecutive years, it is presumed that the business is for profit. But even if you don’t show a profit, you may be able to prove that the business is intended to make a profit. To prove that you have a profit motive in conducting your business, keep detailed records. Present evidence of your advertising campaigns, attempts to generate new business and sales analyses.

It’s not necessary to show that you run a big business, reaping huge profits, but only that you have genuine intentions of running the business in a businesslike manner.

Source: New Tax Traps/New Opportunities by Edward Mendlowitz.

Boardroom Special Reports.

Your Rights When You Buy “As Is” Buying “as is” doesn’t mean the buyer has no rights at all. “As is” clauses relate to quality, not to general class or description. Example: If the buyer contracts to buy boxes of bolts as is, sight unseen, he/she won’t be obligated if the boxes turn out to contain screws, not bolts.

Also, “as is” clauses don’t override express warranties.

They don’t bar claims of fraud or misrepresentation.

And they don’t stop tort claims (personal injury actions if someone is injured by a defective product).

Source: Dr. Russell Decker, professor emeritus of legal studies, Bowling Green State University, Bowling Green, OH

7/12/17 1:24 PM

Food Industry News® August 2017

Page 19

Want More Business?

Build Your Vocabulary!

Words are instruments that help you grasp the thoughts of others. And chances are, you probably do most of your own thinking with words.

The best way to develop your mind is by reading, listening to, and writing words. A large vocabulary means more than knowing difficult words.

It means understanding easier words thoroughly and developing the ability to use words with greater precision. Your vocabulary offers you the opportunity to tailor your talk to the level of the person with whom you are dealing at the moment.

An extensive vocabulary is important in business because successful coworker relationships require dialogue—a special, easy, dignified conversation between colleagues. Dialogue is important in determining the needs of you and your coworkers. Only then can you work together to accomplish your goals. Something to remember—a successful interchange of ideas between coworkers requires vocabularies that are nearly equal.

When one person’s ability to express ideas is much lower than the other person’s, it will be difficult to communicate concepts effectively. Words, therefore, are communication tools that must be carefully chosen for each conversation. They are comparable in importance to other communication tools. It follows then, that a good vocabulary is important to your business success. That success includes immediate rewards in terms of employee relationships and then promotion re- wards to higher management.

Have a fine point pen (or a highlighter pen) readily at hand as you read newspapers, magazines, and other publications. Be alert to unfamiliar words and mark them. Make note of them.

A thesaurus, a book on synonyms and antonyms, can be helpful. Practice the pronunciation—preferably with a tape recorder. Write sentences to include the words. Use them in speaking and writing and continue to explore more and more words. As a business professional you are “on-stage” at your office.

Everything you do and say influences the success or failure of your relation- ships. It makes sense to consider words as tools and use them in your daily conversation. The words you choose can enhance or detract from your professional impact. Just follow these tips to help build an effective vocabulary: Use your dictionary. If someone uses a word you’ve never heard before—look it up in the dictionary. Commit it to memory.

Use new words—often. This will help you memorize new words faster. Soon, they will come naturally.

Read as much as possible. Reading is the most effective way to broaden your vocabulary. Do it often. A good vocabulary is one of the best business assets you can acquire. By devoting a little spare time to a vocabulary “workout” every day, you’ll find yourself growing mentally stronger with each word. –Working Together

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Ask For A Bargain...

And Get It!

The biggest problem most shoppers have with bargaining is a feeling that nice people don’t do it. Before you can negotiate, you have to get over this attitude.

Some ammunition: Bargaining will not turn you into a social outcast. All a shopkeeper sees when you walk in is dollar signs. If you are willing to spend, he/ she will probably be willing to make a deal. He knows that everybody is trying to save money these days.

Bargaining is a business transaction. You are not trying to cheat the merchant or get something for nothing. You are trying to agree on a fair price. You expect to negotiate for a house or a car, so why not for a refrigerator or a winter coat?

You have a right to bargain, particularly in small stores that don’t discount. Reasoning: Department stores, which won’t bargain as a rule, mark up prices l00% to 50% to cover high overhead costs. Small stores should charge lower prices because their costs are less.

The savvy approach: Set yourself a price limit

for a particular item before you approach the storekeeper. Be prepared to walk out if he doesn’t meet your limit.

(You can always change your mind later.) Make him believe you really won’t buy unless he comes down.

Be discreet in your negotiations. If other customers can overhear your dickering, the shop owner will feel obliged to remain firm.

Be respectful of the merchandise and the storekeeper. Don’t manhandle the goods that you inspect. Address the salesperson in a polite, friendly manner. Assume that he will want to do his best for you because he is such a nice, helpful person.

Shop during off hours.

You will have more luck if business is slow.

Look for unmarked merchandise. If there is no price tag, you are invited to bargain.

Tactics that work: Negotiate with cash. In a store that takes credit cards, request a discount for paying in cash.

(Charging entails overhead costs that the store must absorb.)

Buy in quantity. A customer who is committed to a number of purchases has more bargaining power. When everything is picked out, approach the owner and suggest a total price about 20% less than the actual total.

Variation: If you are buying more than one of an item, offer to pay full price on the first one if the next one or more can be marked down.

7/12/17 1:24 PM

Food Industry News® August 2017

Page 21

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Your Time Is Money

If time is scarcer than money for you, you might be willing to pay to add the equivalent of a twenty-fifth hour to your day. If a museum offers free admission from, say, 6 pm to 8 pm one evening a week, you’ll have the museum to yourself if you go from 5 pm to 6 pm that night. Similarly, if your watering hole reduces the price of drinks during its happy hour from 5 pm to 7 pm, go after 7. (But if you hope to meet someone, go when it’s most crowded).

Movies are semi-deserted on Mondays, since most

people go out over the weekend. If it’s a really hot film, the showing immediately after work is less likely to be crowded than the 8 pm or 10 pm show.

Bakeries are also almost empty on Mondays.

(People start their diets promptly on Monday morning and forget them by Tuesday morning).

Banks are least busy before payday, and even with direct deposit, people flock to banks on payday. So go Thursdays if Fridays are payday where you live. Post offices aren’t crowded on Thursday afternoons.

Supermarkets have long lines 15 minutes before closing time but no lines 15 minutes after opening.

Make your next appointment as you leave your doctor’s office. Make your next reservation as you leave a restaurant. Do the same thing with your lunch companion or golf cronies as well.

If you hate being placed on hold, calling before 9 or after 5 almost guarantees that you won’t be intercepted by a protective secretary.

Source: Dr. Marilyn Machlowitz, author of Workaholics: Living with Them, Working with Them, New American Library, New York.

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Food Industry News® August 2017

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Show many employees how to do a task and wait 24 hours; how many will remember? All of them... If they’re dogs. Researchers at Eötvös Loránd University in Budapest, Hungary, recently did a study to discover whether dogs have “episodic-like” memory. This means the dogs would be able to remember actions they haven’t been told to remember. Even dogs which had been trained not to pay attention to their owners’ actions, the owners did actions and then the dogs were told to “do it.” Dogs remembered. Not only were most of them able to copy the action a minute after seeing it, they could sometimes even copy it a whole hour later –all without knowing they had to pay attention.

Hint water infuses flavor using only natural fruit oils.

The brand was inspired in part by a rebuff from a Coke executive. Hint is now expanding to sunscreens made with no harmful ingredients.

In 2004 in San Francisco, Kara Goldin was a “new media” executive with three kids and another on the way when she vowed to kick her Diet Coke habit. Eager to lose weight and plagued by acne, Goldin started drinking water that she flavored with berries and slices of fruit. She lost 45 pounds in three months and saw her skin clear up. When she tried to find a similar water product in stores, it didn’t exist, so she decided to make a prototype. The day Goldin gave birth to her fourth child, in 2015, the first Hint bottles appeared on shelves at a San Francisco Whole Foods.

Goldin was six months into her business when she got another inadvertent boost — from Coke.

Through a friend, she contacted a Coke executive she thought might help her scale Hint and expand beyond the San Francisco Bay Area. Goldin was midway through her spiel when the man interrupted and said, “Sweetie, Americans love sweet.” That was exactly the nudge Goldin needed to build a brand that is now on shelves across the country in Whole Foods, Target, Wal-Mart and elsewhere.

One solution is to avoid stores completely. Going online gives Hint unlimited “shelf space” and allows two-way engagement with customers who tend to see Hint as more than just another drink. Online sales represent almost 40 percent of Hint’s overall business, Goldin says, who adds that offline growth was 200 percent last year over 2015. The company has raised $35 million over several rounds of funding from investors that include singer and brand ambassador John Legend, who discovered the Hint beverage at Whole Foods and Starbucks and then called the company to learn more about the founders and their mission.

Even with 65 employees, Hint is stretching to meet consumer demand. The company recently added a sunscreen line that contains no parabens or oxybenzones (which have been linked to cancer). But according to Goldin, “the goal isn’t to be the next Honest and have 5,000 products. Our plan is to bring essentials to the markets and disrupt categories we think are broken in cases where companies don’t have the consumer’s back.”

–Portions from CNBC

7/13/17 10:11 AM

Food Industry News® August 2017

Burger King Beats Wendy’s In Satisfaction Survey For the first time in 20 years, Wendy’s Co. lost its top ranking in the annual American Customer Satisfaction Index. Burger King bested its rival in the 2017 survey released Tuesday with a score of 77, topping Wendy’s by a point.

The new flagship Wendy’s is across the street from the company’s worldwide headquarters.

The chains were tied at 76 last year in the annual industry evaluation, and Wendy’s stayed at that mark this year.

Wendy’s likely isn’t sweating the loss. The brand continues to ride a wave of sales increases and has said it feels good about how it is resonating with customers.

McDonald’s Corp. ranked the lowest of the four burger brands and at the bottom of the 17 limited-service chains in the index with a score of 69, also flat to last year. Satisfaction with limited-service brands (quick service, fast casual and pizza) was flat overall at 79.

Chick-fil-A continues to hold the top overall spot with a score of 87, which was flat to 2016. The Atlanta-based chicken chain has topped the survey every year since it was added in 2015. Panera Bread Co. and Papa John’s International Inc. rounded out the top three.

According to the Ann Arbor, Michiganbased survey, customer service, order accuracy, restaurant cleanliness and food quality all have improved in the eyes of consumers.

Food and beverage variety and website satisfaction both are down. That second point is interesting since it comes at a time when many brands are trying to generate more sales from web and mobile ordering.

The news isn’t better on the full-service side. As casual and family dining establishments face declines in customer visits and sales, its satisfaction score posted a 3.7 percent drop as well.

For the first time in the survey’s history, limited service surpassed full service, which scored a 78.

The full-service segment includes 12 chains, a mix of classic casual dining like Applebee’s and Red Lobster and family-segment names like Cracker Barrel and Denny’s. The ACSI report was based on 5,557 customer surveys. –Columbus Business First

aug 17-24.indd 23

Page 23

Grab-N-Go Coffee Wars Rage On

The morning coffee rush may be smooth sailing for Dunkin’ Donuts, but when it comes to selling cups of Joe later in the day, the chain is struggling.

Competitors like McDonald’s and Burger King have taken a toll on afternoon sales, Dunkin’s CEO Nigel Travis said during the Jefferies Consumer Conference.

Since jumping into the coffee fray, McDonald’s has benefited from pricing its beverages far lower than its direct coffee competitors like Starbucks and Dunkin. The chain has doubled down on its value offerings, serving up $1 soft drinks and $2 McCafe beverages that include coffee, Frappes and lattes.

Dunkin’ has gained some steam in the coffee space by offering customers highly coveted items like cold brew and upscale coffee beverages. However, its sales have been largely buoyed up in recent quarters by increased franchise fees and royalty income.

Dunkin’ sold off its remaining company-operated stores during the fourth quarter and is now 100 percent franchised.

And that in itself poses some trouble for the company.

The brand will be offering more value offers for the rest of the year in addition to the chain’s current $1.99 Frozen Coffee promotion.

McDonald’s Drops Olympics Support McDonald’s has ended its 41-year-long Olympic Games sponsorship deal three years early. The fast-food giant had a contract running through the 2020 Tokyo summer Olympics.

McDonald’s has been a sponsor since 1976 and is part of the IOC’s top sponsors program that contributes more than $1 billion in every fouryear cycle for the Games.

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Food Industry News® August 2017

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A CPA deducted the expenses he incurred while visiting clients to see if they would retain him if he went into business for himself. The IRS disallowed the deduction, holding that his travel costs were really capital expenses in connection with setting up a new business. Tax Court: The expenses were deductible costs of seeking employment in the same trade or business. The taxpayer, the court said, was trying “to improve his employment opportunities in his profession as a CPA.” Since the nature of the employment was the same, it was immaterial that he would be self- employed rather than employed by another. Source: Howard L. Comutt, TC Memo 1983-24.

Commuting

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Personalized Service the first job to the second one is deductible as an itemized miscellaneous deduction (subject to a 2%-of-adjusted-grossincome floor). He/she still can’t deduct travel from home to the first job or from the second job back home.

Education-Related Living Expenses An official temporarily moved to another state to take a nine-month course in his specialty. Afterwards he intended to go back to his old job. IRS: He may deduct all expenses related to the course, including his personal moving and living expenses, but he may not deduct expenses incurred by other members of his family. Source: IRS Letter Ruling 8307067.

Unreturned Security Deposit A taxpayer who was transferred to another city lost the security deposit on his old apartment. Can he get a tax deduction?

Yes. Deductible moving expenses include the cost of getting out of any leases on his previous residence—as well as the cost of finding a new one, such as real-estate brokers’ fees. (But not the security deposit on the new apartment; presumably he’ll get that back someday.)

Withdrawal Penalties A couple cashed in a certificate of deposit before maturity and the bank charged a penalty. Is it deductible on their tax return? Yes. Early-withdrawal penalties are deductible and are subtracted from gross income to arrive at adjusted gross income.

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Food Industry News® August 2017

arounD cHicago With valerie Miller HorSe tHief HoLLoW reStaurant & BreWery

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(Handcrafted from farm to plate) Neil Byers opened Horse Thief Hollow in 2013 envisioning a place where people could come for hand crafted beer and flavorful cooking with a Southern accent. Gumbo, crab cakes and slow smoked BBQ on the menu reveal Neil’s culinary influence.

He worked as a Chef for eight years honing his craft in Charleston, SC before returning to Chicago and developing an interest in brewing.

Brews – “Brewed in Beverly” Handcrafted Brews everyday including at least one unique seasonal item Beer Flights give you the option of choosing six varieties of what’s on tap Whiskey Flights –pick three 1 oz. tasting They have an extensive cocktail menu including a good selection of Bourbon, Rye and Irish whiskey Menu: (specialty dishes include) Buffalo Walleye Wings –Canadian Walleye wings, house made Buffalo sauce Grass Fed Burger- hand-farmed local grass fed beef Pulled Pork Sandwich- hand pulled pork Fat Chef –pulled pork, house made links, buttermilk slaw Scottish Salmon – fresh Scottish Salmon w/choice of whole grain mustard sauce or maple bacon jam Pictured here: 3 Lieutenant Dan – fried Gulf shrimp, sriracha mayo, pickled veggies, ci-

lantro, and jalapeno 4 24 Hour Pork Cheek – sous vide and pan seared pork cheeks, peach and sweet tea reduction, collard green slaw, and Carolina Gold rice Horse Thief Hollow has a very diverse menu. They provide the very best quality food, beer, service, entertainment and hospitality. They take the long road to produce everything possible from scratch.

Horse Thief Hollow is located at 10426 S. Western Ave. in Chicago, Illinois. For more info visit -horsethiefbrewing.com history – During the 1850’s, Beverly was known as the “horse thief hollow”. the specific location seems to have been in the vicinity of 108th Place between Longwood and hoyne, but remains up for debate. horses stolen from missouri brought for market in Chicago were hidden in the dense forest growth of the area. with its elevation and draws, areas such as “Point Lookout” and “Robbers woods” were used by the bandits to keep watch on encroaching traffic. A large landowner named thomas morgan is given credit for having the state militia clear out the criminal activity, either killing or capturing and imprisoning several of the culprits during the 1860’s.

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graham elliot rocks Lollapalooza “chow town”

by Julia shell Entering its 26th year, one of the world’s most notable music festivals, Lollapalooza www.lollapalooza.com, returns to Chicago’s Grant Park August 3rd through the 6th. with a hefty ticket price and duly noted top-notch musical acts, festival-goers have come to expect more from the experience, including exceptional food featuring vegan, vegetarian, and glutenfree options. Lollapalooza’s “Chow town” has been curated by awardwinning chef Graham Elliot for many years, and he’s back again to ensure the food choices are delicious and diverse. two Chicago Culinary museum and Chefs hall of Fame inductees will be vendors this year: Graham Elliot will have a booth and Phil stefani will have two with his restaurants mAD social and Broken English taco Pub. A total of 34 Chicago area establishments will participate including: Bella Bacinos, Billy Goat tavern, BJ’s market & Bakery, Broken English taco Pub, Cheesie’s Pub & Grub, Chubby wieners, Connie’s Pizza, County BBQ, Dia De Los tamales, Edzo’s Burger shop, Graham Elliot, harold’s Chicken, Kamehachi, Kuma’s Corner, Leghorn Chicken, Lou malnati’s Pizzeria, mAD social, m Burger, mrs. murphy & sons irish Bistro, Pizano’s Pizza & Pasta, Pork & mindy’s, Robinson no. 1 Ribs, sausage haus, tallboy taco, tank noodle, the Goddess And Grocer, the smoke Daddy, wow Bao hot Asian Buns, Dark matter Coffee, harris ice, Kilwins Chocolates, Fudge & ice Cream, original Rainbow Cone, the Lifeway Kefir shop, and windsor ice Cream shoppe.

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Midwest-Grown Produce In Retail Products

Here, a food company advocating for regional farmers, has officially launched an all-new retail model for selling local clean label food products made with Midwest-grown produce. The new line of value-added items will hit grocery store shelves across the region this June, and will directly impact the entire local food economy by creating an increased demand for Midwestern farm-sourced product.

With this rollout, Here introduces three categories—bean dips, dressings, and cold-pressed juices manufactured in small batches 25 miles outside Chicago in Carol Stream, IL. “In order for food to scale, we need to create demand for more product, and that demand has to be there 365 days a year,” says Here CEO Nate Laurell. It’s Laurell’s belief that by using local produce to create retail products specifically, this business model will solve a problem that has long plagued the local food industry. It will create a longer shelf life, which will in turn allow Here to purchase a much larger quantity of product from Midwestern farms—a win/win scenario for all involved.

“By using Midwestern fruits and vegetables from Illinois, Indiana and Michigan in a retail capacity year-round, this line of products will allow us to reach thousands more stores than by just selling seasonal produce alone. It seems so simple, and yet it’s something that has not been done. This is a footprint we plan to replicate over the next five years in markets around the country, and we hope to impact other local growing regions on a national scale. Ultimately, we want real food grown everywhere for everyone.” – Adapted from News Source

Grilled Chicken Wine Pairings Insomniacs are almost 150 percent more likely to encounter back pain than healthy sleepers according to a new University study. Insomnia is known to increase pain sensitivity and affects around half of back pain sufferers.

aug 25-32.indd 26

Grilled chicken is often cooked with a lemon marinade so wine pairings should either harmonize with lemon or contrast it. Sommelier Alan Beasey of The Purple Pig suggests wines with sweet notes, such as Austria’s Weingut Tegernseerhof Federspiel Terrassen Riesling or Italy’s Bastianich Vespa Bianco for pairing. – Adapted from The Chicago Tribune

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Food Industry News® August 2017

Page 27

Fox Valley Fire & Safety Honors 50 Year Employee Dedicating an entire career to one company is somewhat rare, dedicating 50 years to the same company is quite an accomplishment for the individual and the company.

“It’s been quite a ride”, said Ken Volkening, President of Fox Valley Fire & Safety. “Many of our employees were not even born when I started as a teenager here.”

Ken got his opportunity when one his neighbors recommended him for a job at Fox Valley Fire, then located at 313 W. Highland Ave. Elgin. Ken was 15 when he started working in the shop, servicing fire extinguishers, washing company trucks, and doing odd jobs for the founders, Dale Tatge and Keith Kellenberger. This was the only job application Ken would ever fill out.

Ken earned his Bachelor’s degree in Business from Northern Illinois University all while working at Fox Valley Fire & Safety. Ken worked his way up from shop technician, to a role in sales, and eventually becoming VP of Sales.

As the company grew so did the opportunities. In 1977 the company moved to a larger location at 1730 Berkely Ave. Elgin. In 1997, the founders sold a majority of the business to five key long term employees.

Ken Volkening became a major owner and President. Under Ken’s leadership the company has experienced more growth.

In 2005 the company moved to its current location, 2730 Pinnacle Dr., Elgin.

aug 25-32.indd 27

Organics Sales Increase

According to the most recent Q1 2017 FreshFacts® on Retail Report, foodservice produce trends continue to influence increased retail product availability and sales. A spotlight on organic produce purchasing trends highlights that organics contribute to just shy of 10% of all produce sales, with all of the top ten organic commodities seeing increased sales in Q1. – Source: United Fresh Produce Association

D.C. Restaurant Prices Rising Washington, D.C.’s restaurant scene grew substantially between 2001 and 2015, according to NRA data, and the array of diverse dining options came with a rise in average check size. Dinner for two can easily top $100, writes Becky Krystal, driving many to less-expensive suburban eateries.

– Adapted from The Washington Post

7/12/17 2:29 PM

Page 28

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The impending Amazon-Whole Foods Market merger brings new urgency to the grocery industry’s task of modernizing stores and making food shopping a more personal experience, experts say. “Grocers that are customer-centric are going to win,” Capgemini Consulting’s Shannon Warner said, adding that the key to success will be using customer data that traditional grocery players already have.

– Adapted from Bloomberg

Why Is MY PC So Slow?

Browers, especially Chrome, are memory hogs. Firefox, if left running, can slow down your system and even crash it. To fix this, look for add-ons you no longer need and delete them.

Junk files. Those temporary files left by programs and daily PC use are pretty harmless in isolation, but can seriously slow down the speed of system. Consider running a utility like Windows’ own Disc Cleanup to delete them.

Updates inevitably leave users cursing because changes may affect hardware and software already installed. You can view your updates in the control Panel and uninstall them if needed.

Anitvirus apps can slow down the speed of your machine more than the problems they are watching for. Solution: Switch to one that works better.

Walmart Leads Grocery Paid Search Advertising

Champagne Mousse with White Chocolate Ruffles

FOR PRICING AND ORDERING INFO, CALL

Experts Say Grocers Must Modernize

Patio Partner now has tough, sleek seating that stands up to Midwest challenges. Powder-coated metal resists rust and scuffs. They’re the best we’ve ever seen and in a selection of colors – including anything you want to customize. Add modern, durable beauty to your operation at an excellent price. See their ad on page 3.

According to AdGooroo, Walmart, the nation’s largest grocery retailer, led all paid search advertisers in the grocery category, spending $850,000 over a 12- month period. Additional findings from the AdGooroo analysis include: ■ Aldi ranked second among all advertisers in the grocery category, spending $441,000 from June 2016 to May 2017, up from $40,000 during the preceding period. Notably, from March to May 2017, the grocer spent an average of $119,00 per month, up from an average of $9,000 per month, suggesting the company was ramping up its online presence in preparation of its US expansion.

■ Safeway ($365,000), Kroger ($283,000) and Fry’s ($232,000) rounded out the top five among advertisers in the category.

■ Walmart also led among all advertisers in click-share, capturing a 19.1% share of total clicks on the 124 category keywords over the 12-month period.

■ Aldi again ranked second, with an 11.6% click-share, followed

by Kroger, which captured 7.6% of all clicks.

■ Amazon ranked 9th in click-share, capturing 2.8% of all clicks while Whole Foods ranked 19th with a 1.2% click-share.

– Adapted from AdGooroo

7/13/17 10:12 AM

Food Industry News® August 2017

Page 29

Local News Jamba Juice franchisee SuSu Hospitality Group LLC has acquired 13 company-owned locations and signed a 10-unit development agreement.

Upon completion of the deal, SuSu Hospitality Group will have 25 units across Illinois and Ohio. vendingmarketwatch.com Chicago White Sox - Star Wars Night WITH White Sox Stormtrooper bobbleheads for the first 15,000 fans on Aug. 26th at Guaranteed Rate Field. Florida Georgia Line “The Smooth Stadium Tour 2017” featuring the Backstreet Boys, Nelly and Chris Lane will be held at Wrigley Field Stadium on Aug. 24th. Fiesta Italian will be held along Taylor St. between Ashland and Racine Aug. 18-20th. Ginza Holiday 2017 Japanese Cultural Festival will be held Aug. 11-13th at the Midwest Buddhist Temple at 435 Menomonee St. in Chicago. Homestretch for Heroes 5K Run/Walk will be held at the Arlington International Racecourse on August 8th. All proceeds benefit SALUTE Inc. direct assistant programs.

Lady Antebellum – You Look Good Tour 2017 will be held at The Hollywood Casino Amphitheatre in Tinley Park, IL on Sat. Aug. 19th, 2017. Naperville Wine Festival will be held at Naper Settlement 523 S. Webster St. in Naperville, IL Aug. 25-26th, 2017.

Nick’s Pizza & Pub 2434 W. Montrose Ave. by Nick Sarillo. New Rest., coming

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PACKING

Hellenic pride will take center stage when Taste of Greektown, food and music takes place this month. The acclaimed annual culinary fest at 400 S. Halsted at Van Buren, Aug. 25-27th on Halsted Street in Chicago’s returns for its 28th year. As most Chicagoans know, this strip of Halsted has been the epicenter of the city’s acclaimed Greek restaurant scene for decades. Quite simply, Taste of Greektown is a romantic weekend celebration for lovers of Mediterranean culture. Photo credit: Mike Lyons

soon! This will be their third location. They have locations in Crystal Lake and Elgin, IL. Real Urban Barbeque opens its fourth restaurant at 5238 W. Touhy in Skokie, IL. They have locations in Highland Park, Oak Brook and Vernon Hills, IL. Rock of Ages, the musical will be playing at Drury Lane Theatre in Oakbrook, IL. Aug. 24th – Oct. 15th. Stamp & Scrapbook Expo will be held at the Renaissance Schaumburg convention Center 1551 N. Thoreau Dr. in Schaumburg, IL Aug. 18-19th. The Chicago Defender Charities 88th annual Bud Billiken Parade will be held Aug. 12, 2017 at King Drive and Oakwood Blvd. The Illinois State Fair runs from Aug. 10-20th, 2017 in Springfield, IL. The fairgrounds are located 2 miles from I-55’s Sangamon’s exit.

Wheaton Brew Fest will be held Aug. 5th, 2017 in Memorial Park at 208 W. Union in Wheaton, IL.

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When Andy’s Frozen Custard opens a new store, they count on Chicago’s Dessert Experts Lezza Spumoni & Desserts to create something spectacular. Planning their next cake, from Andy’s Frozen Custard are (L to R) Eric Swik, Travis Leaming and Chad Wilke, with Louis Lezza, VP of Lezza Spumoni & Desserts. The Andy’s Frozen Custard tradition started in Osage Beach, Missouri when John & Carol Kuntz embarked on a new frozen custard endeavor. Their treat quickly became a legend. Today the chain operates more than 50 units in 10 states. 4 The Solitaire Sangria Cocktail is a new 007-themed cocktail at SafeHouse Chicago. Drink one like a Bond femme fatale and they’ll make donations to United Way Safehouse Chicago is at 60 E Ontario Street.; Whether you’ve got a license to kill or going Solo, it’s a fun blast of iconic spies in a retro-techno environment that Austin Powers would approve of. Photo courtesy of Heron Agency 4

7/13/17 12:42 PM

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First Aid Kits Refills and supplies

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847-322-9185 Bai Brands New CEO

Dr Pepper Snapple Group has named company veteran Lain Hancock the new CEO of Bai Brands in the wake of news that Bai founder Ben Weiss has left the company. Weiss started Bai in 2009 and continued to run the firm for seven months following Dr Pepper Snapple Group’s November 2016 purchase of the brand for $1.7 billion. – Adapted from Food Business News

SuCCeSS requires constant effort to stay “is” rather than “was.”

The Valley Inn

Food Industry News® August 2017

Is Your Gelato Real?

In our ongoing pursuit of promoting excellent food standards we like to focus this time on Gelato.

It has come to our attention that some Gelato suppliers are not delivering on their promises. As with all foods, some are prepared in better plants while others cut corners. “Corner cutting” may include improper sanitation practises, misstating information on labels, not using the ingredients on labels, not using the ingredients you promise, mistreating employees and not paying your suppliers. Some of the important features to consider: Consistency of Taste and Texture, Claims such as “All Natural”, Kosher and Food Safety.

If your supplier’s Gelato varies in taste and texture it may be the result of lack of supervision or changing to low cost ingredients. It may also be the function of varying degrees of overrun which is the amount of air in the product. Lax production supervision is an early indicator of food safety problems. Have you asked your supplier to give you a plant tour? Are they reluctant or happy to let you visit their facility?

What about claims such as “All Natural”? Again this can be verified during a plant tour. Are the food colors artificial or natural? Is the product Kosher? A Kosher certification symbol must appear on the label.

When it comes to Gelato our advice: “Buyer beware,” and go with the safe choices advertised in Food Industry News. – Michael K. Hahn, Owner, Al Gelato Chicago

Dennis and Becky Ristucci keep the family tradition alive at The Valley Inn. It all began 44 years ago when their family opened The Valley Inn, it was located in the middle of a residential area. Everything has been built up around the restaurant ever since. Their customers are families with kids, and their kids grow up and bring their kids there and it continues on and on. The restaurant has a bar and comfortable dining area. If you’re sitting at the bar around 6:30 pm don’t ask if you can watch sports or anything else on the TVs because it is Wheel of Fortune time. They have a loyal following that come there specifically for this. On some nights you can play Bingo. It’s just a fun place to hang out. The menu is American and Italian Cuisine. Specials are offered throughout the week. The night I was there they had a fried chicken special- fried chicken with fries and cole slaw at an unbelievable price. Pizza, pasta and burgers are on the menu, also.

The Valley Inn is located at 8300 W. 107th St. in Palos Hills, IL. vM

Dunkin’ Donuts Summer Survey A new survey commissioned by Dunkin’ Donuts, a summer beverage destination, shows that twothirds (67%) of adults are looking forward to summer more this year than in previous years. In fact, nearly 40% say they would actually take a pay cut in exchange for more time off this summer. Rising temperatures can also equal rising FOMO, as nearly 40% also claim their “Fear of Missing Out” increases during the summer. n Why are people so psyched for summer?

Top reasons include lack of time to see friends and family this year, working harder this year than in past years, and poor weather this spring. n What quintessential summer activities do Americans want to do most this season? Number one is a road trip with friends or family, with spending time at the beach or pool a close second, followed by summer barbecues or picnics. n Will coffee fuel folks’ fun this summer? Nearly two-thirds (65%) agree that a great cup of coffee makes their summer activities more enjoyable. n Sometimes summer fun is replaced by summer guilt, as more than one-third (34%) of adults admit always or sometimes feeling sorry about taking time off from their jobs during the summer. n Can you have summer fun without photos?

One in six adults (17%) claim they would actually cut their vacation short if they couldn’t take or post photos from it. – Adapted from dunkinpromotions.com

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7/12/17 2:30 PM

Food Industry News® August 2017

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Arby’s Launches Major Initiative with Kronos Arby’s is now featuring three types of gyros, with Kronos supplying the meat for their traditional gyros sandwich with a price point of 2 for $6.

Instead of requiring traditional cones, Kronos introduced KRONOBROIL gyros meat which provides the authentic gyros experience in portion controlled packages, with the same taste profile and most importantly texture for the food service industry like Arby’s.

Expanding the Gyros category is a major initiative for Kronos. Last summer, The Purple Pig (part of the Banos/ Seven on Heaven group) use this product at last year’s Lollapalooza concert and and Photo’s a small fast casual chain in Mt. Prospect and Palatine is

another user, both are non-traditional users of gyros meat.

Kronos CEO Howard Eirinberg’s goal is to make gyros and other Mediterranean food as ubiquitous as hot dogs.

And he should know, having joined Kronos after a long stint as president of Vienna Beef. He has worked for the past 3 years to develop this technology, which includes using laser guided knives to painstakingly shave meat off the cone and package it accordingly.

Popularity of ethnic street food has been highlighted in the food service industry as of late, ranking high with 70% of survey respondents saying it is a trend, and 68% saying ethnic foods continue to be a leading trend.

Infectious Personality

People who get their energy from other people may be less likely to suffer infections than those who replenish in private. A study has found that greater extraversion correlates with more resilient immune systems due to immune cell gene expression. People who ranked high on openness – one of the big five personality factors – also had greater illness resistance.

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Hold It To 5 Cups

That’s the tipping point for coffee consumption likely to cause greater retention of fat cells according to Western Australian researchers. High doses of polyphenols known as CGAs found in your morning latte correlated with greater retention of fat cells in mice. Overweight mice that consumed coffee also showed higher glucose intolerance and insulin resistance than abstinent peers.

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7/12/17 2:30 PM

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Communication Ps & Qs

Adversity arrives wrapped in grief and once we regroup, exits beaten.

The “Ps and Qs” of communication are worthwhile burning into your mind whether you’re using them in email, letters, texts, online posts or on the telephone: 1. Promptness-vsWaiting is often inconvenient and unpleasant for your customers.

They will appreciate quick response to their problems and inquiries.

2. Precision—Check your information, then double check it, before communicating it to the customer. And remember that in writing, accuracy in spelling and punctuation as well as neatness count.

3. Politeness—Even if criticism or disagreement are involved, never forget that the customer is always right, and always entitled to courteous treatment.

4. Quiet—There’s a time to speak and a time to pipe down. Don’t lose sight of one of the most important rules of good business communication: Effective listening is usually more valuable than glib talking.

5.

Questions— Guesswork is risky and unprofessional. If you don’t know, ask. If you’re not sure, ask.

How To Handle–and Stop–Mistakes At Work 1. Own it. “No persons are more frequently wrong,” the French philosopher Francois Rochfoucauld wrote, “than those who will not admit they are wrong.”

2. Track down the cause. Unless you follow this vital tenet, you will be doomed to repeat your mistakes until the reason you made them, or the condition that caused you to make them, is uncovered.

3. Make every possible effort to correct the condition or cause of the error if it is correctible. In the workplace, a simple change or addition to a procedure can prevent repeat mistakes, and if you’ve made or found this one, chances are that it has been made before... And you never knew!

aug 25-32.indd 32

Food Industry News® August 2017

CHEF PROFILE Evan Sheridan Sixteen 401 N. Wabash, Chicago, Illinois

Birthplace: New Hampton, IA Current Position: Executive Pastry Chef at the Trump International Hotel and Sixteen Restaurant First Foodservice Job: I waited tables at a small diner in Waukon, IA my sophomore year in high school. We did everything from mixing salads, to washing dishes, waiting tables, and bussing for around $10 in tips.

Favorite Food: Anything cooked by somebody who puts their heart into the craft. That being said; I love ramen, Thai and Vietnamese cuisine, street food, elotes, burgers, and anything my wife leaves out on the stove for me to eat when I roll in late after a long day.

Awards/Honors: 2011 For Love of Chocolate Scholarship recipient.2012 participant in the World Chocolate Masters National Selections. 2014 participant in the Chicago Restaurant Pastry Competition.

Memorable Customers: The bakery I worked at in Iowa had a very memorable group of locals. It was tucked into a neighborhood, so I got to get to know all of the people who lived around us. One of my favorite parts of the job was getting to see the faces of the guests I was serving.

Worst Part of Job: There is no worst part; I sincerely enjoy what I do.

Most Humorous Kitchen Mishap: I don’t remember any seriously “humorous” moments. To be honest I tend to put an emphasis on allowing and encouraging mistakes to create growth and learning opportunities. Plus I keep a pretty open kitchen where conversation is concerned, so one might think everything we do is hilarious.

Favorite Food to prepare: When I cook at home I like to make light food with an emphasis on protein, herbs, and flavor. One of my favorite things to cook and eat at home is lettuce wraps with beef, Thai sticky rice, and fresh herbs.

What part of the job gives the most pleasure: Seeing the growth in the team. Having moments where we are all gelling in the kitchen whether it’s on the line in Sixteen or in the pastry kitchen prepping for the rest of the hotel.

I like quiet moments too where there is only one thing to focus on and a clear path. These moments are like clearings in a forest and should be treated as special.

If you couldn’t be a chef, what would you be and why: I enjoy music and play a little bit (the only semblance of a hobby I have) so I suppose I’d want to be a traveling singer songwriter; but I’m also an impatient person so I’d probably quit, pick up a knife, and start cooking.

Best advice you ever got was: Slow down. Take your time.

Where do you like to vacation: Ha. Vacation...

What do you enjoy most about FIN: The up to date information on all of the moves in the industry.

7/12/17 2:30 PM

Food Industry News® August 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 Parhas & Associates ............................Page 11 ...708-430-4545 Mazars USA LLP...................................................312-863-2400 AD-SPECIALTIES U Keep Us In Stitches ..........................Page 43 ...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 20 ...630-954-1244 ASSOCIATIONS Chefs and Culinary Professionals ........Page 45 .872-256-CHEF Illinois Restaurant Association .............Page 26 ...312-787-4000 GARC....................................................................847-824-6941 Illinois Dept of Agriculture .....................................217-782-5809 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 22 ...847-363-2268 AWNINGS & CANOPYS Chesterfield Awnings ...........................Page 03 ...312-666-0400 Universal Awnings & Signs ...................................773-887-3935 BAKERS-WHOLESALE Gerhard’s European Desserts .............Page 28 ...847-234-0023 Gonnella Baking Co .............................Page 28 ...312-733-2020

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Lezza Spumoni & Desserts..................Page 11 ...708-547-5969 Eli’s Cheesecakes.................................................773-736-3417 JR Dessert Bakery ................................................773-465-6733 Labriola Baking Company .....................................708-371-1119 Milano Baking Company .....................................800-495-BUNS Silverland Bakery ..................................................708-488-0800 BAKERY EQUIPMENT Leach Food Equipment Dist.................Page 17 ...815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago.............................Page 25 ...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 14 ...847-357-1515 BAR STOOLS Chicago Booth .....................................Page 25 ...773-378-8400 Richardson Seating-Fse Division .........Page 48 ...312-829-4040 Waco Manufacturing .............................................312-733-0054 BAR SUPPLIES Ramar Supply Co.................................Page 40 ...708-233-0808 Alfa Restaurant Supply .........................................773-588-6688 BATCH FREEZERS Kool Technologies ................................Page 20 ...630-483-2256 BBQ SAUCE Ken’s Foods .........................................Page 47 ...800-633-5800 BEEF New S B L Inc ......................................Page 23 ...773-376-8280 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage...............................847-928-0026 BEVERAGES Lifestyle Beverages...............................................630-941-7000 BLOODY MARY GARNISHES Belmont Sausage Company ................Page 14 ...847-357-1515 BOOTHS Chicago Booth .....................................Page 25 ...773-378-8400 Waco Manufacturing .............................................312-733-0054

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BOOTHS-UPHOLSTERERS Chicago Booth .....................................Page 25 ...773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box ...................................Page 24 ...312-829-4545 BREAD & ROLLS Gonnella Baking Co .............................Page 28 ...312-733-2020 BREAKFAST SAUSAGE Fontanini ...............................................................708-485-4800 BREAKFAST-FOODS Menza Foods .......................................Page 19 ...630-230-0332 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com .................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co .........................Page 02 ...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 02 ...773-731-8787 BUYERS GROUPS/CO-OPS GARC....................................................................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 11 ...708-547-5969 CASH & CARRY OUTLETS GFS Marketplace ..................................................800-968-6525 CASH & CARRY WHOLESALERS Costco Business Center ......................Page 10 ...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 31 ...510-823-2224

CATERING-VEHICLES DCI Central ..........................................Page 39 ...800-468-7478 CCTV SYSTEMS Chicago Cardinal Communication ........................708-424-1446 CENTER OF THE PLATE ITEMS (COP) US Foods .............................................Page 04 ...800-323-1004 CHAIN RESTAURANT DATABASES Foodservice Database Company.........Page 28 ...773-745-9400 CHAIR REFINISHING Wehrli Woodworks ...............................Page 24 ...630-357-9663 CHAIR/BARSTOOL REPAIRS Restaurant Chair Repair .......................................630-424-0424 CHAIRS-COMMERCIAL Chicago Booth .....................................Page 25 ...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.................................................773-736-3417 CHICKEN-PROGRAMS FSI/Foodservice Solutions ....................................847-719-6088 CHILI Captain Ken’s Foods............................Page 16 ...800-510-3811 Bistro Soups (Div of Vienna Beef) ........................773-278-7800 CHINA & DISHWARE Dishco SF ............................................Page 31 ...510-823-2224 CHOCOLATES Dessert Concepts .................................................773-640-4727 CHOCOLATES-BULK Mellos Snacks .......................................................312-550-1911 CHORIZO Quay Corp.............................................................847-800-8567 CIGARS Pacific Cigar Company ........................Page 46 ...630-972-1189 CLASSIFIED ADVERTISING Food Industry News ..............................................847-699-3300

7/11/17 10:48 AM

Page 34 CLEANING PRODUCTS SuperClean ...........................................................847-361-0289 CO-PACKERS T F Processors.....................................Page 43 ...847-709-2600 COFFEE Farmer Brothers Coffee ........................................312-437-1818 COFFEE & TEAS Royal Cup Coffee.................................Page 46...630-254-3365 COFFEE ROASTERS Tec Foods Inc.......................................Page 10 ...773-638-5310 Tugboat Coffee .....................................................630-390-6613 COLD STORAGE Perishable Distribution Solutions ..........................888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage..........................Page 22 ...800-535-2445 COMBI-STEAMERS Rational USA.........................................................888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction ................Page 18 ...773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment ..............................630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services .................Page 11 ...847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ........................773-278-7800 COOKING EQUIPMENT Ramar Supply Co.................................Page 40 ...708-233-0808 CORNED BEEF HASH Menza Foods .......................................Page 19 ...630-230-0332 CORNED BEEF-FRESH EX-Cel Corned Beef .............................................312-666-2535 Vienna Beef ..........................................................773-278-7800 CORPORATE GIFTS Vienna Beef ..........................................................773-278-7800 CRAFT BEVERAGES Deutsch Family Wine & Spirits.............Page 32 ...708-687-9870 CREDIT CARD PROCESSING Advanced Data Systems Chicago ........................708-388-6111 Heartland Payment Systems ................................414-699-3097 DAIRY-PRODUCTS Instantwhip Chicago.............................Page 25 ...800-933-2500 Quay Corp.............................................................847-800-8567 DELI-MEATS Skyline Distributors ..............................Page 14 ... 630-834-1111 DELIVERY-VEHICLES DCI Central ..........................................Page 39 ...800-468-7478 DESSERTS Algelato Chicago ..................................Page 16 ...847-455-5355 Gerhard’s European Desserts .............Page 28 ...847-234-0023 Dessert Concepts .................................................773-640-4727 Eli’s Cheesecakes.................................................773-736-3417 DESSERTS-WHOLESALE Lezza Spumoni & Desserts..................Page 11 ...708-547-5969 DIGITAL MENU BOARDS Advanced Data Systems Chicago ........................708-388-6111 DIRECT MAIL PROGRAMS Food Industry News ..............................................847-699-3300 DIRECT TV BKS Enterprises....................................................847-352-1118 DIRECTV All Sports Direct ....................................................630-918-3000 DISHWASHER-LEASING & RENTAL Cintas Corporation ................................................630-543-3666 Lee’s Foodservice .................................................800-728-1102 DISTRIBUTOR SALES REPS Jeff Goworowski....................................................773-851-7833 DUCT CLEANING Black Diamond Plumbing & Mech........Page 17 ...866-855-2932 Enviromatic Corp of America ...............Page 21 ...800-325-8476 Olympia Maintenance ...........................................708-344-0344 DVR (DIGITAL VIDEO SURVEILLANCE) Advanced Data Systems Chicago ........................708-388-6111 ELECTRICAL REPAIR & MAINTENANCE Black Diamond Plumbing & Mech........Page 17 ...866-855-2932 Mackay Heating & Mechanical.............Page 09 ...847-381-0448 EMBROIDERY U Keep Us In Stitches ..........................Page 43 ...773-230-4322 ENERGY BROKER Century Energy Solutions ....................Page 15 ...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 20 ...630-954-1244 FAUCETS Faucet Shoppe The .............................Page 13 ...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 .....................Page 30 ...847-322-9185 FLATBREADS Grecian Delight Foods ..........................................847-364-1010 FLEXIBLE PACKAGING Prairie State Group ...............................................847-801-3100 FOOD DISTRIBUTORS B & B Foodservice ...............................Page 12 ...815-834-2621 Costco Business Center ......................Page 10 ...708-552-9017 Devanco Foods ....................................Page 27 ...847-228-7070 Tec Foods Inc.......................................Page 10 ...773-638-5310 US Foods .............................................Page 04 ...800-323-1004 Alfa Restaurant Supply .........................................773-588-6688 Anichini Brothers ...................................................312-644-8004 Chef’s Quality Meats .............................................708-333-0880 Christ Panos Foods ..............................................630-735-3232 Cugini Distribution .................................................708-695-9471 GFS Distribution....................................................800-968-6391 Grecian Delight Foods ..........................................847-364-1010 Kronos Foods........................................................800-621-0099 FOOD EQUIPMENT Bob King Auctions ................................Page 22 ...847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ........................................................224-307-2232 FOOD PRODUCTS Devanco Foods ....................................Page 27 ...847-228-7070 Menza Foods .......................................Page 19 ...630-230-0332 Tec Foods Inc.......................................Page 10 ...773-638-5310 GFS Marketplace ..................................................800-968-6525 Grecian Delight Foods ..........................................847-364-1010 Neil Jones Food Company....................................800-543-4356 Riverside Foods ....................................................800-836-8303 FOOD PRODUCTS-PREPARED Captain Ken’s Foods............................Page 16 ...800-510-3811 FOODSERVICE DISTRIBUTORS GFS Distribution....................................................800-968-6391 FOODSERVICE EQUIPMENT Leach Food Equipment Dist.................Page 17 ...815-712-7707 March Quality Used & New Equip........Page 13 ...800-210-5895 Thunderbird Food Machinery ...............Page 21 ...866-451-1668 Losurdo Inc ...........................................................630-833-4650 Rational USA.........................................................888-320-7274 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply .........................................773-588-6688 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc .......................Page 25 ...888-908-5600 Mackay Heating & Mechanical.............Page 09 ...847-381-0448 Cobblestone Ovens ..............................................847-635-0172 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 25 ...888-908-5600 Cobblestone Ovens ..............................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co.................................Page 40 ...708-233-0808 GFS Marketplace ..................................................800-968-6525 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage..........................Page 22 ...800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ....................Page 08 ...630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp ........................................................224-307-2232 FRYERS FSI/Foodservice Solutions ....................................847-719-6088

Food Industry News® August 2017

FURNITURE/FIXTURES/DESIGN Vitro Seating Products ..........................................800-325-7093 GELATO Algelato Chicago ..................................Page 16 ...847-455-5355 Palazzolo’s Artisan Dairy .....................Page 15 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ................................Page 20 ...630-483-2256 Palazzolo’s Artisan Dairy .....................Page 15 800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction ................Page 18 ...773-775-0170 GIARDINIERA Authentic Brands..................................Page 12 ...708-749-5430 E Formella & Sons ................................................630-873-3208 V Formusa Company ............................................847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical.............Page 09 ...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 Tierra Environmental............................Page 18 ...888-551-1998 DarPro Solutions/Darling Int’l ................................708-338-3223 Kaluzny Bros Inc ...................................................815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ...............Page 21 ...800-325-8476 Olympia Maintenance ...........................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ....................................Page 27 ...847-228-7070 Olympia Food Industries ......................Page 22 ...773-735-2250 Grecian Delight Foods ..........................................847-364-1010 Kronos Foods........................................................800-621-0099 GYROS Devanco Foods ....................................Page 27 ...847-228-7070 Olympia Food Industries ......................Page 22 ...773-735-2250 Grecian Delight Foods ..........................................847-364-1010 Kronos Foods........................................................800-621-0099 HAMBURGER PATTY MANUFACTURER Devanco Foods ....................................Page 27 ...847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Black Diamond Plumbing & Mech........Page 17 ...866-855-2932 Mackay Heating & Mechanical.............Page 09 ...847-381-0448 Mechanical 24 ......................................Page 11 ...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 12 ...815-834-2621 HOOD & DUCT CLEANING Hoodz of Schaumburg .........................Page 40 ...847-620-2608 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ...................................312-666-5222 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ...............Page 21 ...800-325-8476 Olympia Maintenance ...........................................708-344-0344 The Best Touch .....................................................708-369-4958 HOT DOGS Authentic Brands..................................Page 12 ...708-749-5430 Crawford Sausage ................................................773-277-3095 Red Hot Chicago...................................................800-249-5226 Vienna Beef ..........................................................773-278-7800 HUMAN RESOURCES ADP.......................................................................847-507-4210 HUMMUS & SPREADS Grecian Delight Foods ..........................................847-364-1010 ICE CREAM Algelato Chicago ..................................Page 16 ...847-455-5355 Chocolate Shoppe Ice Cream ..............Page 02 ...608-221-8640 Fox Valley Farms .................................Page 24 ...630-231-3005 Homer’s Gourmet Ice Cream ...............Page 09 ...847-251-0477 Instantwhip Chicago.............................Page 25 ...800-933-2500 Palazzolo’s Artisan Dairy .....................Page 15 800-4GE-LATO ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ................................Page 20 ...630-483-2256

ICE CREAM-YOGURT Instantwhip Chicago.............................Page 25 ...800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ....................................................847-987-9738 Major Appliance Service .......................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service .........................Page 26 ...312-733-3900 Easy Ice ................................................................866-327-9423 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical.............Page 09 ...847-381-0448 ILLINOIS FOOD PRODUCTS Illinois Dept of Agriculture .....................................217-782-5809 INSURANCE Jos Cacciatore & Company .................Page 03 ...312-259-8200 Society Insurance ................................Page 02 ...888-576-2438 Caro Insurance Services.......................................708-745-5031 Concklin Insurance Agency...................................630-268-1600 ISU Northwest Insurance Services .......................888-366-3467 The Horton Group .................................................312-989-1410 INSURANCE SERVICES Clermont Specialty Managers ...............................312-881-1457 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company .................Page 03 ...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 12 ...708-749-5430 Devanco Foods ....................................Page 27 ...847-228-7070 Serrelli’s Foods ....................................Page 13 . 877-385-BEEF Fontanini ...............................................................708-485-4800 Grecian Delight Foods ..........................................847-364-1010 Red Hot Chicago...................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ................................................630-873-3208 ITALIAN SAUSAGE Devanco Foods ....................................Page 27 ...847-228-7070 Anichini Brothers ...................................................312-644-8004 Fontanini ...............................................................708-485-4800 JANITOR-SUPPLIES Ramar Supply Co.................................Page 40 ...708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ...........................Page 20 ...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 21 ...800-325-8476 Olympia Maintenance ...........................................708-344-0344 KITCHEN-RENTALS Spark Shared Kitchen ...........................................312-399-2084 KNIFE-SHARPENING SERVICE Maestranzi Brothers ..............................................708-867-7323 LABELS-ALL TYPES Prairie State Group ...............................................847-801-3100 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 32 ...708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ...................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ..........................888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ...............................847-899-8146 MARKETING-SERVICES QwikDesign.com ..................................Page 46 ...847-227-7412 Illinois Royalty .......................................................630-487-1485

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Food Industry News® August 2017 MAYONNAISE Columbus Vegetable Oils.....................Page 05 ...773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest......................................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ......................800-382-2266 MEAT-WHOLESALE Devanco Foods ....................................Page 27 ...847-228-7070 Grant Park Packing ..............................Page 29 ...312-421-4096 New S B L Inc ......................................Page 23 ...773-376-8280 Anichini Brothers ...................................................312-644-8004 Chef’s Quality Meats .............................................708-333-0880 International Meat Company .................................773-622-1400 R Whittingham & Son Meats .................................708-371-1650 MEATBALLS Authentic Brands..................................Page 12 ...708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service .....................Page 30 ...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 12 ...815-834-2621 MILK Instantwhip Chicago.............................Page 25 ...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 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 09 ...847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ..............................................847-635-0172 PACKAGING SPECIALISTS Wertheimer Box ...................................Page 24 ...312-829-4545 PACKAGING-FOOD & PRODUCTS Prairie State Group ...............................................847-801-3100 PAINTING & HANDYMAN SERVICES Schubert Painting..................................................847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc.......................................Page 10 ...773-638-5310 PAPER-PRODUCTS Ramar Supply Co.................................Page 40 ...708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co.................................Page 40 ...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 28 ...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 09 ...800-332-7805 Orkin Commercial Division....................................773-431-7512 PICKLES & RELISH Vienna Beef ..........................................................773-278-7800 PITA BREAD Grecian Delight Foods ..........................................847-364-1010 PIZZA CRUST CRISP ADDITIVES Krisp-It..................................................Page 41 ...800-574-7748 PIZZA PRODUCTS Krisp-It..................................................Page 41 ...800-574-7748

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PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ...................................................312-644-8004 PLUMBING SERVICES Black Diamond Plumbing & Mech........Page 17 ...866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The .............................Page 13 ...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 POKER MACHINES Gold Rush Amusements ......................Page 08 ...847-641-1002 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 23 ...773-376-8280 PRESSURE WASHING Olympia Maintenance ...........................................708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing...................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS T F Processors.....................................Page 43 ...847-709-2600 E Formella & Sons ................................................630-873-3208 Milano Baking Company .....................................800-495-BUNS PROCUREMENT SERVICES VGM Client Rewards ............................................815-603-2289 PRODUCE DISTRIBUTORS Premier Produce ...................................................847-678-0780 PRODUCE-WHOLESALE US Foods .............................................Page 04 ...800-323-1004 PROPANE Pinnacle Propane..................................................224-754-1213 PUBLISHING Food Industry News ..............................................847-699-3300 RE-UPHOLSTERY Chicago Booth .....................................Page 25 ...773-378-8400 Wehrli Woodworks ...............................Page 24 ...630-357-9663 RECRUITING(SITES & APPS) Industry.co.............................................................800-741-4419 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage..........................Page 22 ...800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc .......................Page 25 ...888-908-5600 Mackay Heating & Mechanical.............Page 09 ...847-381-0448 Mechanical 24 ......................................Page 11 ...847-987-9738 Climate Pros .........................................................888-463-8159 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 18 ...773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ........................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ....................................847-719-6088 Losurdo Inc ...........................................................630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ....................Page 08 ...630-879-3131 Olympic Store Fixtures.........................Page 19 ...773-585-3755 Ramar Supply Co.................................Page 40 ...708-233-0808 Berkel Midwest......................................................800-921-9151 TriMark Marlinn Equip & Supplies.........................708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc .......................Page 25 ...888-908-5600 Mackay Heating & Mechanical.............Page 09 ...847-381-0448 Berkel Midwest......................................................800-921-9151 Cobblestone Ovens ..............................................847-635-0172 Major Appliance Service .......................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ................................Page 22 ...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

Page 35 RESTAURANT-DESIGNERS A D E Foodservice Equipment ..............................630-628-0811 Losurdo Inc ...........................................................630-833-4650 Sarfatty Associates ...............................................847-920-1100 RESTAURANTS La Scarola Restaurant .........................Page 18 ...312-243-1740 Pita Inn Restaurants .............................................847-677-0211 SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products ......................847-678-8250 SALAD-DRESSINGS Authentic Brands..................................Page 12 ...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 26 ...312-787-4000 SATELLITE TV SYSTEMS All Sports Direct ....................................................630-918-3000 SAUSAGE Belmont Sausage Company ................Page 14 ...847-357-1515 Anichini Brothers ...................................................312-644-8004 Crawford Sausage ................................................773-277-3095 Red Hot Chicago...................................................800-249-5226 Vienna Beef ..........................................................773-278-7800 SAUSAGE MANUFACTURER Grant Park Packing ..............................Page 29 ...312-421-4096 SCALES Berkel Midwest......................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company ....................Page 31 ...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 40 ...630-985-7797 SECURITY CAMERA SYSTEMS Chicago Cardinal Communication ........................708-424-1446 SERVING PLATTERS Dishco SF ............................................Page 31 ...510-823-2224 SEWER(MAINT)-RODDING & JETTING Black Diamond Plumbing & Mech........Page 17 ...866-855-2932 Tierra Environmental............................Page 18 ...888-551-1998 DarPro Solutions/Darling Int’l ................................708-338-3223 SHARED KITCHEN Spark Shared Kitchen ...........................................312-399-2084 SHIPPING SERVICES Perishable Distribution Solutions ..........................888-491-1641 SHORTENING Columbus Vegetable Oils.....................Page 05 ...773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ..............................Page 16 ...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 14 ...847-357-1515 SOAPS & DETERGENTS Lee’s Foodservice .................................................800-728-1102 SOCIAL MEDIA SERVICES Stick Out Social....................................Page 45 ...312-655-9999 SOFT DRINKS PepsiCo Foodservice ............................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ................................Page 20 ...630-483-2256 SOUPS Bistro Soups (Div of Vienna Beef) ........................773-278-7800 Vienna Beef ..........................................................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 11 ...847-671-1557 STEAM CLEANING Olympia Maintenance ...........................................708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist.................Page 17 ...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 25 ...773-378-8400 RestaurantWoodTables.com .................................773-599-6200 Waco Manufacturing .............................................312-733-0054 TABLEWARE Dishco SF ............................................Page 31 ...510-823-2224 TAMALES Supreme Frozen Products ....................................773-622-3777 TEA-GREEN Dewdrop Tea .........................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services .................Page 11 ...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 16 ...888-774-6270 TRUCK-REFRIGERATED DCI Central ..........................................Page 39 ...800-468-7478 TRUCK-SALES & SERVICE DCI Central ..........................................Page 39 ...800-468-7478 Mercedes Benz of Chicago ...................................312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center ..............................Page 06 ...708-352-5551 M & K Truck Centers (Hino) .................Page 42 ...708-793-5251 M & K Truck Centers (Isuzu) ................Page 43 ...708-793-5251 TV SALES, SERVICE & INSTALLATION BKS Enterprises....................................................847-352-1118 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ...............Page 21 ...800-325-8476 Olympia Maintenance ...........................................708-344-0344 VIDEO GAMING TERMINALS Gold Rush Amusements ......................Page 08 ...847-641-1002 VIDEO SURVEILLANCE SYSTEMS Chicago Cardinal Communication ........................708-424-1446 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage..........................Page 22 ...800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical.............Page 09 ...847-381-0448 Mechanical 24 ......................................Page 11 ...847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ....................Page 08 ...630-879-3131 WAREWASHING PROGRAMS Lee’s Foodservice .................................................800-728-1102 WEBSITE DESIGN Americaneagle.com .............................Page 33 ...847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ..........Page 13 ...630-930-9516 WHIPPED CREAM Instantwhip Chicago.............................Page 25 ...800-933-2500 WINE & SPIRITS Deutsch Family Wine & Spirits.............Page 32 ...708-687-9870 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ................................Page 20 ...630-483-2256

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LOCATION: River and Oakton, Des Plaines. Just north of Rivers Casino and Rosemont! Former restaurant site. 13,200 sf lot/2600 sf building. New price!!

REAL ESTATE @ $495K FAST FOOD: Specializes in broasted chicken and popular “southern

PLOVER, WI: Family style with liquor license. Freestanding. Paved lot. Patio.

Seats 100. Pristine. “T-key.” Est. 1988. REAL ESTATE, BIZ, FF&E @ CALL!

LI NE ST W IN G!

Operating music venue/bar with high revenue video gaming located in a strip mall. Fullyequipped kitchen with Black Iron/Hood. All FF&E included in asking price. Space divisible.

Size: 5,300 SF Rental Rate: $3,000/Mo. (Gross) Price: $99K Agent: Chad 815.404.9171

Glenview, IL- 1839 Tower Dr.- Formerly Mooyah Burger- Straight Lease

Former fast casual burger concept; turn-key ready. Full kitchen with all kitchen equipment included and two ADA bathrooms. Located in Glen Town Center of affluent Glenview.

Size: 2,016 SF Rental Rate: $36/SF (NNN) Agents: Daniel/Jerrod

Glenview, IL- 1831 Tower Dr.- Formerly Ted’s Montana Grill- Straight Lease

YOU CONCEPT: Affluent NW Suburb, just off I-90 Tollway. Freestanding, brick

Lakeview- 1621 W. Belmont Ave. - Retail/Office for Lease

building on 1+ acre. Seats 175. Parks 200. Fully equipped “T-key.” Pristine.

Ready for your concept. REAL ESTATE, FF&E @ $1.225M

LI NE ST W IN G!

complete kitchen. Corner location NW suburb. Also suitable for upscale casual or pub. FF&E @ $125K

Former restaurant and bar with large kitchen, ADA bathrooms and full bar. Located in open air mall near housing, major transportation and successful retailers.

Size: 5,240 SF Rental Rate: $33/SF (NNN) Agents: Daniel/Jerrod

SPORTS BAR: Video gaming! Great lease. Fully equipped restaurant/bar with

HOT DOG: NW Suburb. Location established 40 years. Seats 36. Plenty

DEVELOPMENT SITE: North suburb. 69,934 sf. REAL ESTATE parcels with established tavern, patio, picnic area, apartment, garages, paved lot, volleyball courts and... a 3 bedroom house! Across from planned development, TIF area near Great America! Package @ $749K

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

!

Wood burning pizza oven. Seats 50. Short hours. BYOB. Tenant favorable lease.

True “Turn-Key.” BIZ, FF&E @ $160K

RE PR DU IC CE E D!

of parking. All new FF&E...built for speed. BIZ, FF&E @ $140K

TRATTORIA: Just listed! Famous NW side “NAME” established 20 years.

LI NE ST W IN G!

MEMBER: CRBA

comfort food.” Highly visible at busy signalized intersection in NW Chicago.

Freestanding! Seats 40. Parks 15. Dine-in, carry-out and delivery. BYOB. Tenant favorable lease. Rave reviews! BIZ, FF&E @ $159K

FEATURED LISTINGS Crest Hill, IL- 802 Theodore St. - Business & Assets for Sale

RLE PNR IDS EICW UTICN E EGD !!

TAVERN: Established over 20 years, this popular spot has is it all... Tavern, Videos, TVs, ATM, Juke Box, Pool Table. VIDEO GAMING is approved and should be added. Outside patio, picnic area, sound system and $$ making volleyball courts. Rent includes a 2 bedroom apartment with private deck! Owner confident of continued success...offers financing to qualified buyer. $125K

312.575.0480 www.kudangroup.com

LI NE ST W IN G!

RESTAURANT & BANQUET HALL: Just over the border in a quaint Wisconsin town. Established 25 years, both venues draw patrons from IL and Wisconsin. Restaurant seats over 80 in vintage dining rooms. Banquets seat +/200 in adjacent 3,000 sq. ft. room...(with bookings into 2018). Fully fixtured kitchen services both! Bonus: Apartment...3 bedrooms, 2 bath! Parking for over 100 on picturesque grounds. Business is stable and profitable. Evenings only, with a 2am liquor license in a growing area. REAL ESTATE, BIZ, FF&E @ $585K

Food Industry News® August 2017

VinceF@PontarelliAssociates.com

(815) 354-4321 Jay@jaynalley.com

WELL ESTABLISHED ITALIAN RESTAURANT WITH HEALTHY SALES INCOME READY FOR A NEW OWNER 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 $299,000 for business only.

BROKERS WELCOME Call or text 708-304-3448

Great fast casual restaurant available in the heart of Lakeview. Space comes complete with a large Black Iron/exhaust system and a full basement for storage. All FF&E included.

Size: 1,250 SF Rental Rate: $45/SF(Net) Price: $174K (Business) Agent: Adam

Lincoln Square- 5507 N. Lincoln Ave. - Retail/Office for Lease Retail/office space available for lease in location with great foot traffic, surrounded by several bus stops and other retail components.

Size: 1,050 SF Price: $1,200/Mo. (Gross) Agents: Jarrett/Anthony

RE PR DU IC CE E D!

RLEI PNRE DSTU IW ICNCE EGD! !

Established, fully-fixtured sports bar & grill with real estate for sale. Family owned and operated for over 40 years. Located in a high traffic area with great visibility.

Size: 2,000 SF + Basement Price: $699K (R.E./Business/Assets) Agent: Chad 815.404.9171

RE PR DU IC CE E D!

McHenry County. 5,500 sq. ft. building, land & business, OTB, Slots.

Great location! Priced to sell!

Contact Jay Nalley

Lakeview- 905 W. Belmont Ave. - Gyro Mena - Business for Sale

Oak Lawn, IL- 5130 W. 95th St.- Krauss Gaslite Lounge

CALL 847-778-3571

RESTAURANT FOR SALE

Single story corner space attached to an apartment complex. Surrounded by retail near 6 corner intersection of Belmont/Lincoln/Ashland. Walgreens and Whole Foods nearby.

Size: 935 SF Rental Rate: $1,345 per Month (Gross) Agents: Anthony/Jarrett

Portage Park- 4410 N. Milwaukee Ave. - Straight Lease Opportunity

Existing Black Iron with open floor plan and loading dock. Previously takeout deli with smoked meats catering to locals. New LL will deliver modifications. Ideal for any retail use.

Size: 2,265 SF Rental Rate: $2,450/Mo. (Gross) Agent: Jarrett

Tinley Park, IL- Confidential #C112- Business & Assets for Sale

Beautifully built brewery and grill restaurant with 55 handles. Great location in a strip mall with outdoor patio. All FF&E and inventory included in the asking price.

Size: 6,200 SF + Patio & Patio Bar Price: $1,900,000 Agent: Chad 815.404.9171

Uptown- 4656 N. Clark St. - Business for Sale

Recently redesigned cafe/restaurant and bar. Allows for expansion to adjacent space for addtional occupancy. Corner location with sizeable sidewalk cafe fronting Chase Park.

Size: 2,021 SF Rental Rate: $3,368.33/Month (Gross) Price: $99K Agent: Juan Carlos

West DePaul- Freestanding Restaurant Near Busy Intersection for Sale

Great restaurant with a large kitchen, bar area and full basement. All furniture, fixtures and equipment included with the real estate. Property sold “as is”.

Size: 2,625 SF (Building) 2,700 SF (Lot) Price: $639K (Real Estate & Assets) Agent: Adam

Wrigley- 3801-09 N. Clark St. - Mixed-Use Real Estate for Sale

Fully-leased mixed-use building with 5,200 SF restaurant and 5 apartments. Located on the hard corner of Clark/Grace steps from historical Wrigley Field. Large outdoor beer garden.

Size: 11,168 SF (Building) 6,884 SF (Land) ~.16 Acres Price: $3,400,000 Agent: Jarrett REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM

27

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

2) FR insu

MEMBER: CRBA

aug 33-40 classifieds.indd 36

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Food Industry News® August 2017

Page 37

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

NEW! RETAIL CENTER FOR SALE/LEASE

NEW! WESTERN SUBURBS

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

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.

NEW! NORTHWEST SUBURBS

NEW! WESTERN SUBURBS-LOMBARD Turn-key free standing restaurant bar-banquets 6,900 SF building, seats 270+/-, Lot 70,000 SF parks 100+/-. Low Real Estate taxes $24,000 a year or $3.47 per SF. For Sale/Lease. Lease type: Triple Net. Lease price per SF: $15 NNN Asking price: Upon Request

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.

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! 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-OAK BROOK AREA

Hot!!! Sports Bar-Brewery. 14,000 SF building seats 500. Lot 60,000 SF; parks 100+/-.

Established for 20 years; Real $$$ Maker. Selling Business Only. Owner retiring-possible owner financing to a qualified buyer. Lease $14 per SF NNN, Real Estate taxes $2.71 per SF.

Established Bar-Pub-Grill Video gaming netting $9,250 per month. Cash flow $110,000 per year; verifiable, 3 years income tax returns available. 3,000 SF with oval shaped bar/ seats 100+/- plus 45 outdoor patio. Sales are 55% liquor and 45% food. Rent: $17.60 per SF NNN Selling business only, possible 50% owner financing to qualified buyers.

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

NEW! CHICAGO SOUTH

MEMBER: CRBA

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

Nick Di Brizzi 888-317-7721

Only From

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.

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

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

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! FAST FOOD HIGH VOLUME PIZZERIA TAKEOUT Established over 50 years.

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

Call for details.

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

A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE FAST FOOD FAST FOOD FAST FOOD BAR-RESTAURANT RESTAURANT-BAR-PIZZA FAST FOOD RETAIL STORE(S) RESTAURANT FAST FOOD RETAIL STORE(S) RESTAURANT FAST FOOD RESTAURANT-BAR-PIZZA RESTAURANT RETAIL STORE(S) RESTAURANT-BAR-PIZZA SPORTS BAR + 5 STORES

Fast Food - Well Known & Long Estab. - Close to Lincoln Park Zoo $155,000 Fast Food - Ribs - 6 Days - Award Winning Opportunity $159,000 Fast Food - Hot Dogs Free Standing - Property - Opportunity $249,000 Bar - Fantastic - 4 AM License- Sales are: liquor 80%; food 20% $295,000 Free Standing - Italian Restaurant - Bar - Pizza - Business Only $375,000 Free Standing Fast Food - 120 Seats - 82-car Parking - Huge Gross $495,000 Buy or Lease - Corner - Est. For May Years - New Roof and HVAC $545,000 Restaurant-Free Standing-Same Owners for 25 Years! Business Only $625,000 Fast Food, FS, Corner, Drive-Thru, 65 Seats, W/Prop.-Video Poker $675,000 Corner Location - 7 Stores - Fully Leased - Annual Net $70,637 $715,000 Free Standing Family 185-Seat Restaurant, 5,500 sq. ft. w/Property $849,000 Fast Food - Free Standing - W/Property - Drive Thru - Goldmine $1,199,000 Free Standing - Italian Rest. - Bar - Pizza - Business & Property $1,250,000 Restaurant-Free Standing-Same Owners for 25 Yrs! Bus. and Property! $1,575,000 Strip Mall - 6 Stores - Fully Leased - Annual Net $141,958 $1,650,000 Rest-Bar-Pizza-Free Standing - 3.5 Acres - w/Prop.-Owner Financing $1,795,000 Outstanding Sports Bar and Grill w/ 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

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.

Restaurant + property for sale. Fully leased & income producing.

Will separate.

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

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.

PEN

G N I D

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.

SPORTS BARS/GRILLS • Approx. 4,500 sq. ft. w/ patio. Seats up to 200 plus.

Paved parking. Located in strip center community.

SW burbs! Priced in the mid $180s. Long-term lease.

SELLER FINANCING AVAILABLE! ---------------------------------------------------• 8,000 sq. ft. + facility located on 2 acres. With or w/o property. High volume sales.

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

MEMBER: CRBA

aug 33-40 classifieds.indd 37

7/11/17 1:34 PM

Page 38

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

Food Industry News® August 2017

www.foodindustrynews.com

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!

YOUR AD GETS SEEN IN OUR ONLINE EDITION, TOO!

Breakfast Bar And Grill

RESTAURANT EXCHANGE EVANSTON RESTAURANT FOR SALE

Located in Channahon, IL. Free standing 4,250 sq ft building with extra rental income from 2-bedroom and 3-bedroom apartments.

Recently added poker machines, outdoor beer garden and complete renovation. Lot size is 21,000 sq ft.

Asking $550,000 for building and business.

Contact: Angel 708-595-6915

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

Tavern license.

Lot 50 x 125. Occupancy: 98 Some financing available.

$675,000

Call Wesley at 773-671-1273

N.E. LAKE COUNTY

Established for more than 30 years!!!

Family style. Free standing.

Signalized corner.

Seats: 100+. Ample parking.

40 + yrs of profitable history.

Business and real estate: $595,000

GROSS SALES: $1.3 million

John Pantelopoulos (224) 730-1953 CBS Realtors

AVAILABLE WITH THE REAL ESTATE (which includes a 2 bedroom apartment).

FOR SALE

PRICE FOR BOTH BUSINESS AND REAL ESTATE: $1 Million.

Rare, successful, proven long term winner.

Serious inquiries only.

Call Doug at 312.804.1900

aug 33-40 classifieds.indd 38

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

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

Fast Food Restaurant For Sale

Located in Woodstock, IL. One block off the Historical Square. Free-standing building, 6 years old, 1476 sq. ft. ground floor. 790 sq. ft. basement. Inside seating capacity 36, outside has 6 picnic tables.

Drive-thru window. Specializing in hot dogs, Italian beef, Italian sausage, French fries, soft serve ice cream, sundaes, shakes, cones and more.

Concession trailer included. Micros POS System also included. Owner retiring!

PRICE TO SELL!

Call Steve at 815-715-3142

7/11/17 10:49 AM

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Food Industry News® August 2017

three Reasons Why You Need to stay Home When sick

Working while still sick will make it harder for the body to recover and could lead to more intense illness that could keep a worker out of commission for a long time (with doctor bills).

While a company doesn’t want healthy employees calling out sick, it also doesn’t want sick workers showing up and infecting co-workers.

No one wants to sit next to the person coughing all over the place, or sharing a conference table with someone constantly blowing their nose.

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Cantina Laredo Hosts shareable small Plates

Cantina Laredo in River North has revamped their menu, now offering daily lunch features and an expanded selection of shareable small plates.

Daily lunch specials, available weekdays from 11:30 a.m. to 3 p.m., feature a special dish each day (Crispy Carnitas Bowl; Taco Salad; Quesadilla y Avocado Tostada ; Sopa y Mango Ensalada ; Stacked Pollo Tinga Enchiladas ) ranging from $7.99-$8.99. The dishes are detailed below.

Chef Cruz Almanza’s new tapas section of the menu is perfect for sharing and sampling small plates. New items include Flautitas (chicken tinga flautas drizzled with poblano sauce, under shredded lettuce, diced tomato, fresh jalapeño, red onion, avocado, chopped cilantro and queso fresco $7.99), Camaron y Chorizo Empanadas (filled with chorizo, shrimp, jack cheese and queso fresco, served with chipotle wine sauce $7.99) and Carnitas Sliders (two sliders of seasoned pulled pork with goat cheese and apricot jam served with jalapeño laced Mexican fries $8.49), along with Sopes de Barbacoa, Quesadillas, Nachos, Ceviche, Ahi Tuna Tacos and more. dci oct 2016.indd 1 Daily Lunch Features are from 11:30 a.m.-3 p.m.

Monday: Crispy Carnitas Bowl Pork carnitas on cilantro lime rice, layered with black beans, corn, jalapeno, pico de gallo and Monterey Jack covered in chipotle wine sauce with queso fresco, chopped cilantro and sour cream drizzle $7.99 Tuesday: Taco Salad Crispy flour tortilla shell filled with refried beans, seasoned ground sirloin, mesclun salad mix, tomato and cheddar. Served with cilantro vinaigrette dressing $7.99 Wednesday: Quesadilla y Avocado Tostada Corn tostada topped with avocado, black bean, mesclun salad mix, pico de gallo and queso fresco combined with chicken fajita quesadilla with green onion, tomato, sour cream and chopped cilantro $8.49 Thursday: Sopa y Mango Ensalada Chicken tortilla soup served with mesclun salad mix with mint leaves, jicama, red grapes, mango, pumpkin seeds and queso fresco with honey vinaigrette $8.99 Friday: Stacked Pollo Tinga Enchiladas Poblano chicken tinga, sunny side up egg, avocado, roasted red bell pepper, chorizo and sour cream sauce layered between corn tortillas, topped with tomatillo salsa. Served with black beans and rice $8.99 Cantina Laredo is at 508 N. State St., Chicago, IL

aug 33-40 classifieds.indd 39

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468-7478

An 8-step Plan to Problem-solving The best guide to solving big or small problems is to rely on your organizational skills; that is, after all, what makes your income run. In their book, Sales Promotion Management, Don Schultz and Bill Robinson provide an excellent process for solving sales promotion problems: 1. Identify the problem.

2. Isolate the cause of the problem.

3. Set the objectives you want to accomplish in solving the problem.

4. Identify the potential solutions to the problem.

5. Evaluate the alternative solutions.

6. Develop a system of budget and control and a system for monitoring the problem-solving process.

7. Implement the program to solve the problem.

8. Measure the results.

7/11/17 10:49 AM

Page 40

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Our replacements save you over 90% over the cost of buying new seating depending on the vinyl. We work around your schedule and work quickly, quietly and neatly. With our service, you are never without seating! Over 98% of our customers become repeat customers.

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Food Industry News® August 2017

Dining with MS x

AUgUSt, 2017 EL PUEBLitO 5152 Cicero ChiCAgO, iL 773-205-0917. If you talk to anyone in the neighborhood they’ll probably tell you that they have ordered from here on Grub Hub. The restaurant is tucked away in the corner of a strip mall so you might just pass it up. We picked up an order to go. The service was fast and friendly and the food was hot and fresh. I had the carne asada tacos which were topped with onions and cilantro, which were really tasty. We also got an order of guacamole and chips and a taco salad.

FLiRtY CUPCAKE DESSERt gARAgE 4631 n. Lincoln Ave. ChiCAgO, iL 312-852-4441. This is an adorable bake shop specializing in cupcakes, cookies and other treats. They have coffee and espresso and plenty of seating. I picked up some mudslide and vanilla sprinkle cupcakes which were both moist and delicious. Then I spotted some cookies on the counter, so I got a salted chocolate chip one. That was a good combo of sweet and salty.

They even had cookie ice cream sandwiches. hARVEStiME FOODS 2632 w. Lawrence Ave. ChiCAgO, iL 773-989-4400.

This is a good sized grocery store offering all your grocery needs along with specialty products. They have a very nice deli with so many choices of lunchmeats, cheeses, prepared foods and salads. The meat counter is beautiful. Their prices are good. They pride themselves in offering the freshest products along with a great staff to serve you. It was a pleasant shopping experience. hEAVEn On SEVEn 224 S. Main St. nAPERViLLE, iL 630-717-0777. Cajun cuisine is the specialty of the house. First off, get the gumbo. If you like fried foods, then you’re in the right place. They have fried green tomatoes, chicken fried steak, fried catfish, fried Southern chicken and fried oysters.

If you’re not at fan of fried food, they have salads, sandwiches and some killer shrimp dishes along with so much more. I had the Shrimp Angry over rice. Beware, this really has a kick to it. Be daring and taste some of their sauces.

MiCKEY’S DRiVE in 635 Mannheim Rd. BELLwOOD, iL 708-547-7866. I spotted this place when I was driving down Mannheim Road. They have been around forever, but this was my first time there. It’s a small place where you order and take it to go. The guys working behind the counter were friendly, fast and efficient. I ordered a chili dog with cheese & onions and a double sausage sandwich. You have your choice of red sauce on the sausage or plain. I got some fries too; they give you an enormous portion.

SKiPPY’S gYROS 2121 Butterfield Rd. OAKBROOK, iL 630-884-4976.

This is a cheerful fast food place. They have a couple of TVs in the dining area. The night I was there, they were watching softball. The staff was very friendly. You place your order and they bring the food to your table. On the menu they have all the fast food staples; gyros, burgers, beef, hot dogs, chicken. I tried the Athenian chicken pita; it was grilled chicken with lettuce, tomato, house dressing served on a pita along with an order of Greek fries. wiLDBERRY PAnCAKES AnD CAFÉ 1386 n. Meacham Rd. SChAUMBURg, iL 847-517-4000. This is a great breakfast spot. It was a hard choice deciding what to get. I started off with a 100% organic cold brew coffee. The flavor was smooth, nutty and rich but not overpowering. Then I ordered their Signature Berry Bliss French Toast. Yum! You can also get this with pancakes. They also have skillets, specialty benedicts, crepes and sandwiches. Open daily from 6:30 am -2:30 pm. They have numerous locations; put them on your dining list of places to check out.

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Food Industry News® August 2017

CHEF PROFILE

Arun Sampanthavivat Arun’s 4156 N. Kedzie, Chicago, IL Birthplace: Trang, Thailand Current Position: Chef and owner First Foodservice Job: Siam Inter-Continental Hotel, Bangkok, Thailand in 1968 Favorite Food: Southern Thai curries Awards/Honors: Ivy Awards, Fine-Dining Hall of Fame, James Beard’s 2000 Best Chef: Midwest.

Memorable Customers: My first customer and first teacher would be my most memorable customer, Mrs. Barbara Wollman, I’ll always be thankful for her.

Worst Part of Job: Trying to talk and have conversations while you’re cooking Most Humorous Kitchen Mishap: One time we had a customer who didn’t know he lost a tooth in our sticky rice, he was too busy enjoying! (Everything turned out okay!)

Favorite Food to prepare: Thai Curry; it’s my favorite food to eat and also my favorite to prepare, it’s that good!

What part of the job gives the most pleasure: I love designing the menu, that’s why at Arun’s every day is a chef’s menu, I take away the hassle of you having to decide and I cater the menu to your dietary needs and preferences. Getting to cater to our guests’ needs is something very special and I enjoy doing for our patrons.

If you couldn’t be a chef, what would you be and why: My educational background was in poetry, and it still remains my favorite thing, while I write poetry on the side, if I wasn’t a chef, I’d devote all my time to being a poet.

Best advice you ever got was: Whether you’re running a kitchen, business or household, the most important skills to possess and utilize is concentration and organization. My daily meditations also help to enforce my ability to concentrate, especially while carving the vegetables.

Where do you like to vacation: Thailand of course!

What do you enjoy most about FIN: I love that it’s so informative and a great resource for us in the industry, but it’s also incredibly insightful into the business of running a business.

1st Annual Craic Oyster Festival Saturday, September 9, 2017

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Acupuncture Boosts Effectiveness of Meds

If you’re suffering from chronic pain or depression, consider a course of acupuncture to supercharge any conventional medication you’re taking.

It makes medications more effective across a range of health problems, from chronic pain and osteoarthritis to headaches and migraines.

People who use acupuncture alongside their medications are seeing a significant lowering of pain while enhancing movement if they have osteoarthritis—so much so, in fact, that many were able to reduce or stop the anti-inflammatories they were taking. It also works for people with depression.

Combining acupuncture with counselling lowered the severity of depressive episodes. It’s a new way to treat a condition that’s only partly helped by antidepressants.

“The human body has the ability to heal itself, that it can be supported and enhanced through this process utilizing acupuncture, massage, nutrition, meditation and other modalities.

“In our busy lives, we don’t always take enough time for selfcare, until our bodies start giving us not-so-subtle signals that’s something is off,” said Katherine Molitor of Chicago’s Sangha Acupuncture. “Patients need to consult their doctors before thinking about changing or stopping medications. People often seek acupuncture as an alternative therapy before starting a prescription Smashburger, Quiznos and Mod drug regimen and have seen sig- Pizza Accept Apple Pay nificant results without ever goSandwich chain Quiznos, Mod Pizza and Smashing on medication.” For more information burger announced that it will begin accepting Apple on acupuncture visit sanghaacupuncture.com

Siobhan and Brendan McKinney are thrilled to announce that Chicago’s Chief O’Neill’s Pub & Restaurant, 3471 N. Elston Ave., will host the 2017 Craic Oyster Fest in their picturesque 2,000 square foot garden.

Tickets: $45 per person; purchase online at www.eventbrite.com/e/craic-oyster-festchicago-chief-oneills-pub-tickets-34954066554 Presented by Guinness, the fest features three hours of Oysters, Guinness and Music.

The Oyster raw bar will have two varieties available—Blue Island Oysters (from Sayville) and Maryland Oysters.

The festival will also offer samplings of Tullamore Dew and Reyka Vodka (included in the ticket price).

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Pay later this year. Patrons will be able to tap-to-pay just as you would at any other business or retailer that takes Apple. Apple Pay will also be integrated with Smashburger’s loyalty program. Following the first transaction, your phone will prompt you to join the restaurant’s loyalty program which earns discounts and credit toward future orders. Apple’s Wallet app will keep tabs on loyalty points.

The list of national restaurant chains that support Apple Pay is still short as restaurants were slow to adopt the NFC technology necessary for Apple Pay than retailers, or simply because there hasn’t been much incentive for them to do so until now. But by adding loyalty programs into the mix, there is a big impact on drawing in new customers.

7/12/17 3:32 PM

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Food Industry News® August 2017

www.foodindustrynews.com

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3 Virtue Cider Releases Michigan Cherry and Michigan Honey Craft Ciders Virtue Cider introduces two new ciders this summer: Michigan Cherry and Michigan Honey. Both ciders are being introduced this month in draft, and 12-ounce bottle six-packs will be available in August 2017.

“Michigan Cherry and Michigan Honey show off the best parts of our local market,” says Virtue founder Gregory Hall. “Michigan leads the nation in tart cherries; in production, as well as growing the best ones. We also used locally sourced wildflower honey. It smells fantastic and makes a delicious cider.”

Michigan Cherry Style: Cider with cherries Description: Michigan Cherry highlights two of our favorite fruits grown in Michigan: crisp apples and tart cherries. Michigan is the top tart cherryproducing state in the United States. Our cherry cider blends last year’s harvest of Michigan apples from local orchards that is aged in French oak barrels. We then add juice pressed from Michigan cherries to create a cider version of a rosé; fruity up front, with a tart finish.

ABV: 5% Package availability: on draft and 12-ounce bottle six-packs Michigan Honey Style: Cider with honey Description: Michigan Honey is our homage to the bees, which are imperative for pollinating the new blossoms on fruit trees in the spring.

Our honey cider is a blend of hand-pressed heirloom Michigan apples that is aged in French oak barrels, and local wildflower honey. The final cider is floral with the scent of honeysuckle and apple.

ABV: 5% Package availability: on draft and 12-ounce bottle six-packs Michigan Cherry and Michigan Honey will join Michigan Brut and Michigan Harvest as part of the Michigan Series of cider. In late August, Virtue will release the Michigan Series in six-packs of 12-ounce bottles, including an updated look for Michigan Brut, and relaunching Michigan Harvest as Michigan Apple. The official line up will include: Michigan Brut, Michigan Apple, Michigan Cherry, and Michigan Honey.

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Food Industry News® August 2017

Grow Your Customers for Increased Success As you probably know, our local food industry is now experiencing unprecedented growth and expansion. We are seeing restaurants expand with the help of private equity and low interest rates. Small single-unit operators are turning into multi-unit operators and small chains are turning into large ones, as evidenced by the homegrown operators which have been featured on our front page in recent months.

With this increase in prosperity comes increased competition. The flurry of activity has caused more out-of-town vendors to enter the market and more small vendors cutting prices and getting very aggressive to steal your accounts. Being proactive with your sales and marketing is one strategy to ensure you will keep what you have and continue to cultivate new accounts. An important consideration would be the value of surrounding your customers.

We help you with this by offering several tools including our Welcome Packet mailers to new owners, new chefs and new openings. These are low cost and low risk with an investment of $250 for your brochure to reach 250 locations. Now, our Shmoozefest event cosponsorships are only $500 and give you the ability to meet face-to-face with buyers and key influenc-

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ers in the industry which can help refer you business and help you get new accounts.

One important consideration to remember is that restaurateurs do not have time to sit on the Internet to watch videos, answer endless emails and look for things they don’t know they need. Our eblast programs enable you to control your message and distribution to our ten thousand Internet subscription recipients. Internet advertising and marketing is very attractive because of the low rates. Our industry labor shortage continues to become a bigger issue, as does the high minimum wage in the state of Illinois.

Our Buyers Directory category listings continue to be only $5 each per month so that you

can affordably spread your name and telephone number around the directory. Now, whenever buyers are looking for reliable suppliers they can see you listed in your proper categories. While tracking advertising response is never easy, engaging the return can be even more challenging. The smart money is on surrounding your customers, being in publications and using tools that they use everyday to find suppliers so that you can build name recognition brand awareness, goodwill, trust and accessibility by those in the industry that you serve. We are proud to be your solution and will continue to work hard to deliver value and service. We appreciate your business.

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■ 24 Hour/ 6 day Service Department ■ 24/7 Mobile Repair ■ Rental Vehicles

Fore the Kids

Fore The Kids Golf Outing will be held this year on Aug 7th at Old Orchard Country Club at 700 West Rand Rd., Mt. Prospect IL. This outing has been held for the past four years to support Christian Education at Grace Lutheran School in Chicago. The outing features over One Million Dollars in prizes to be won. The list includes three holes for $10,000 and another for a new Ford! Two golfers will have a chance for a One Million Dollar annunity. There is a helicopter ball drop, a cannon shot and numerours other contests. Come and join them for a day of fun! The day includes Lunch, Golf and Dinner. Beverages will be provided throughout the day. Visit graceenglish.org and click on “Support Us” for more info.

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www.foodindustrynews.com

Food Industry News® August 2017

SHMOOZEFEST WRAP-UP!

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Food Industry News® August 2017

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Nuggets Air Canada has been named “Best Airline in North America” by Skytrax World Airline Awards at the Paris Air Show. Air Canada flies to nearly 60 countries worldwide and is one of a handful of airlines in the world flying to six continents. Dells Timberland Camping Resort is a family friendly campground located four miles north of Wisconsin Dells. They offer RV and tent campsites; open seasonally; check for availability. The Little Sheep Restaurant chain is introducing Mongolian culture and food to North America, with over 30 locations throughout the U.S. Hot Pot Cuisine features tabletop cooking served in a metal pot filled with herbs and spices. McDonald’s has 36,000+ restaurants worldwide.

1.9 billion people work for McDonald’s and its franchises. North Shore Distillery in Green Oaks, Illinois offers a Geek Out Tour the first Saturday of the month led by their Master Distiller. Plum Market at 1233 N. Wells in Chicago is celebrating 10 years. This is their only Illinois location; they are based in Michigan. Rub mayonnaise on sunburned skin. The mayonnaise will moisturize your skin and relieve the pain. The Hertz Corporation is one of the largest worldwide airport general use ve-

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The Doctor’s Kitchen: A Taste of Summer (HarperCollins Publishers; ASIN: B01MU8SI4G) Dr Rupy is an NHS doctor with a passion for showing his patients and colleagues the incredible health benefits of food. This e-short will highlight seasonal eating as we approach the summer. Dr Rupy’s aim is to teach everybody the immense value of nutrition to combat some of the most common and preventable diseases. His book will take you on a journey of colour, flavour and cultures that makes healthy eating enjoyable and deliciously accessible to everyone.

Available for the Kindle app on Amazon.

hicle rental companies, and the Hertz Brand is one of the most recognized in the world. The Idaho Potato Museum is located at 130 NW Main St. in Blackfoot, Idaho.

The average American eats about 124 pounds of potatoes per year.

The Oreo cookie is the worlds’ best-selling cookie. Weight Watchers is one of the most recognized and trusted brand names among weight conscious consumers. Wet your hair before you go swimming and rinse your hair off after you get out of the pool to prevent chlorine build-up. If you can’t find any kindling for a fire, use tortilla chips.

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Call: (872) - CHEF (2433) Visit: ccpChicagoland.org Palazzolo’s Artisan gelato opened (for the second year) a factory store in Saugatuck, Michigan. According to Pete Palazzolo, the company founder, “this is a way that we can help vacationers experience our lcoally make, hand crafted artisan gelato while visiting Saugatuck.”

The Artisan Dairy Factory Outlet store is located on the bridge of the Kalamazoo River as you head into Saugatuck. The store is offering over 100 flavors as 4oz, 6oz, pints, quarts and our brand new signature line of 24oz keepsake tins. They also have party tubs of gelato and sorbetto, as well as new vegan flavors made from cashew butter or almond milk, along with and sundaes and shakes. Be sure to visit the factory store on your next trip to Michigan.

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Kroger sold 8.2 billion units of private label goods last year, marking a record for the retailer, and it will look to build on that success by adding more exclusive products to its 30,000-SKU private label lines, the company said. The retailer has expanded its private label lines by about 60 items per month for the last year and a half and has added about 1,000 products to its private label offerings so far this year. – Adapted from Progressive Grocer

Dinova Receives D E S I GAward N ACG Georgia Dinova, Inc., the innovative proprietary marketplace exclusively focused on connecting business diners to restaurants nationwide, was recognized at the Association for Corporate Growth® (ACG) annual Atlanta Chapter Georgia Fast 40 Awards Gala. ACG is a global professional organization with the mission of Driving Middle-Market Growth®.

At the gala, CEO Vic Macchio, took the stage to accept the award on behalf of the entire company.

“Dinova’s success starts, proceeds and ends with people,” said Macchio. “We have employees who are passionate about the work we do.”

Applicants were required to submit three years of verifiable revenue and employment growth records, which were validated by national accounting firm and founding Diamond sponsor, Cherry Bekaert LLP. An ACG Selection Committee evaluated each application and conducted in-person interviews with all qualified applicants. All companies on the list are for-profit, headquartered in Georgia and reported 2016 annual revenues ranging from $15 to $500 million.

“These 40 companies represent 9,574 new jobs and $2.03 billion in revenue growth over the last two years alone,” said Justin Palmer, chairman of the 2017 Georgia Fast 40 Awards and Vice President at Genesis Capital, LLC. – dinova.com

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Food Industry News® August 2017

TRAVEL WITH VALERIE MILLER DESTINATION: DENVER, COLORADO Getting There: Fly/Drive United Vacations offers vacation packages out of Chicago O’Hare Customized packages can include air, hotel and car (For more info log on to unitedvacations.com) The city of Denver is located in the Colorado Front Range Region of the Rocky Mountains.

Denver got its nickname, “Mile High City” because the 13th step on the west side of the Colorado State Capitol Building is exactly 5280 feet above sea level, one mile high. In summer, Denver enjoys relatively low humidity, making for beautiful weather. A few high altitude tips include drinking plenty of water and dressing in layers.

Things to Do: 16th Street Pedestrian Mall – a mile long tree lined prom-

enade with bistros, restaurants, shops and entertainment Cherry Creek Shopping Center – in the heart of Denver, dining and upscale shopping Denver Firefighters Museum –located in historic Denver Fire Station No. #1. Kids can slide down the pole; ride on a fire truck specifically designed for kids Dinosaur Ridge – a spot where millions of years ago huge reptiles roamed the earth. Take a free self-guided tour that includes 16 interpretive signs that describe the fossil remains and other relevant factors of the ages Downtown Aquarium – more than a million gallons of fresh and seawater exhibits Georgetown Loop Railroad – the beauty of the Rocky Mountains surrounds you as an old time locomotive chugs its way up the canyon hauling your train past the remains of several gold and silver mines Lodo – this is a historic 28-square block of restored Victorian buildings and renovated turn –of –thecentury warehouses Union Station – a landmark building turned into transportation, dining, shopping and entertainment hub and hotel. The historic 1914 train terminal is a foodie destination with a dozen restaurants and bars

Wilderness Adventures Rafting – Colorado river rafting adven-

ture. Base you tour on your skill level Accommodations: Chain hotels include Courtyard by Marriott, Embassy Suites, Hilton, Hyatt, Sheraton and Westin; it’s all a matter of choice.

Denver is the ideal outdoor recreation year round vacation destination. They have biking, hiking, fishing, golf, ATV tours, horseback riding, skiing, zip lining and more. If you’re planning a winter ski vacation the season stats midlate October. Denver is also home to Coors Brewery and has a large

number of craft breweries. For more info visitdenver.com

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T:10.5”

A few thoughts on f lavor.

Like,

202 OF THEM.

T:13”

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

We’ve got a guy working on that right now. Ken’s will create flavors Ken’s is always thinking up new flavors. And new ways to use them.

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

We’re available everywhere. Just ask.

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

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