Food Industry News December 2015 web edition

33 Celebrating

FOOD INDUSTRY NEWS DECEMbER 2015

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decemBer, 2015

TrAvel: Omni resOrT .......................................................... 8 chicAgOlAnd news .......................................................... 18 nATiOnAl news................................................................ 19 cAry miller ................................................................... 20 nuggeTs ......................................................................... 21 dining wiTh ms. x ............................................................ 22 cheF prOFiles ........................................................ 4, 10, 30 ArOund chicAgO: whiTe pAlAce ........................................... 23 direcTOry & clAssiFieds ................................................... 44

Right: Tony Troiano owner of JB Alberto’s Pizza with Tony Gemignani.

J.B. Alberto’s celebrates their 50th Anniversary Located in Chicago’s vibrant East Rogers Park, J.B. Alberto’s 1324 W. Morse Ave., celebrated their golden anniversary on October 28, 2015.

Owner, Tony Troiano said, “This could never have been accomplished without our loyal customers. The celebration is to honor and thank them.” World Pizza Cup champion, celebrity chef and author Tony Gemignani appeared as guest of honor at the celebration. Gemignani is the chef and owner of several restaurants across the country featuring his award-winning pizzas. The U.S. Ambassador of Neapolitan Pizza to the city of Naples, Gemignani is proprietor of the International School of Pizza in San Francisco, where he certifies chefs from around the world.

J.B. Alberto’s Troiano was certified under Gemignani’s instruction.

The venue included a book signing of Tony Gemignani’s most recent book, The Pizza Bible, even as Gemignani demonstrated his awardwinning pizza tossing skills to the crowd.

Gemignani has been featured on The Tonight Show, Good Morning America, CNN, and in Forbes Magazine and USA Today, among numerous other publications, and is a Food Network Champion. J.B. Alberto’s was recently featured in Pizza Today magazine.

smokey hollow’s unique vaudeville-Themed venue Enter an era of glamour and intrigue at the intimate nightlife theater. Smokey Hollow, 343 W. Erie, has opened their doors and lifted their red velvet curtain, introducing a new wave of small stage nightlife entertainment.

Smokey Hollow will pull from elements of classic theaters in a raw, industrial setting. The tables, all facing inwards, will give all guests a front row view of the unique and ever-changing live entertainment. The performances will happen periodically through the night, keeping guests entertained and on the edge of their seats.

This dancehall meets theater concept elevates the idea of nightlife in Chicago and pays homage to the history of entertainment through the decades.

“As the nightlife scene evolves in Chi-

cago, guests are looking for something different,” said Robbie Schloss of Entertainment Machine, Smokey Hollow’s management company. “Our exclusive environment will provide guests with a nightlife experience unlike any other.” Business partner, Ben Foreman, has worked in nightlife venues such as Paris Club and American Junkie and saw a missing piece of the nightlife scene before he began working on the concept with Schloss.

“Nightlife theater brings an added element to the evening and we have seen this success in cities like New York, Los Angeles, and Las Vegas,” said Foreman.

Entertainment includes magicians, contortionists, impersonators and more. Smokey Hollow features a unique art installation by artist Jason Brammer.

On behalf of everyone at Food industry news, we thank you for your continued support and readership.

2015 promises to be an exciting new era for exciting venues and innovative foodservice. we wish you continued success and happy holidays!

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Food Industry News® December 2015

Happy Hanukkah!

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Beer By the Percentages

Where Did My Money Go?

Do you wonder where all your money went at the end of the month? Some financial experts say that most people spend about 20 percent more than they think they do. One of the first steps to financial stability is knowing how you spend your money. Here’s how to keep track: ■ Record all your expenditures for at least a month.

■ Save your receipts. If any purchase isn’t clearly identified, make a note detailing what you bought.

■ Write down all checks in your checkbook right away. Record ATM withdrawals in your register as well.

■ Give yourself and all members of the family a specific weekly allowance.

At the end of the month, analyze your spending to determine where most of your money goes. Are you surprised by how much you’re spending on certain types of purchases? Look for places where you can cut back easily.

Noncraft domestic beer still represents about 74 percent of taxable beer production as of last year (According to data from the Brewers Association).

Incredible change happens in your life when Craft beer accounts for you decide to take control of what you do have 11 percent, and imports power over instead of craving control over what make up almost 15 peryou don’t. — Steve Maraboli cent. – Adapted from The Chicago Tribune

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Food Industry News® December 2015

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River West Gets Upscale Tavern Black Iron Hospitality announced the opening of their flagship restaurant Black Iron Tavern in Chicago’s River West neighborhood. Black Iron Tavern, which is named for “the heart and soul of any restaurant.” Chicago’s newest tavern group is founded on five key principles: approachable fare, casual environment, friendly and superior service, upscale design, and a neighborhood atmosphere. Look for lots of craft beer, craft cocktails, and simple, chef-driven bar food.

Michael Shenouda, a Black Iron Tavern partner says this about his partners, ”We’ve all known each other for some time, and had the idea to leverage our differing skill sets along with our passion for

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Happy Hanukkah!

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Food Industry News® December 2015

Chef Profile NAME: Rick Gresh

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Virgin Hotels Chicago invites guests and locals alike to nosh, nibble and play at The Commons Club with new food and beverage menus. A space meant for work and play, The Commons Club provides a chic retreat for those looking to set up shop, sip cocktails, or dine any day of the week. Focusing on bar snacks and small plates, the new lunch and dinner menus incorporate fresh twists on classics, while maintaining a focus on globally inspired dishes. A space fueled by libations, The Commons Club menus are the perfect complement to the overall experience at the heart of Virgin Hotels.

Behind the bar, guests will also discover a new cocktail menu featuring drinks that are seasonal, fun and cheeky, yet intricately crafted, with many of them inspired

by Head Mixologist, Jon Harris. – virginhotels.com

ADDRESS: 203 N Wabash Ave, Chicago, IL 60601 BIRTHPLACE: Parma, Ohio CURRENT POSITION: Executive Chef at Virgin Hotels Chicago FIRST FOODSERVICE JOB: I started as a busboy at Marcalʼs in Middleburg Heights, Ohio – within four months I was in the kitchen and have never looked back.

FAVORITE FOOD: Strawberries AWARDS/HONORS: 2004 & 2006 Bocuse DʼOr USA Finalist, 2009 Chicago Magazine Men to Watch, 2011 Plate Magazine Chef Humanitarian of the Year, 2013 Chicago Magazine #1 Steakhouse, 2013 Food & Wine Top 9 Steakhouses in USA, 2013 Food & Wine Top Hamburgers in USA MEMORABLE CUSTOMERS: So many memorable but one favorite: I had a couple who spend time in Boston during the week and would bring me cannolis from Mikeʼs Pastries – I swear they are the best cannolis in the country!

WORST PART OF JOB: Dealing with mean, unhappy people MOST HUMOROUS KITCHEN MISHAP: Years ago, we were cooking a birthday dinner for one of my sous chefʼs fiancée, family and friends. We prepped this amazing menu and really pulled out all the stops. He had typed up the menu for her scrutinizing the details and making sure everything was worded correctly. During the dinner, she came back to the kitchen pretty upset…he spelled her name wrong on the menu! Iʼm pretty sure he was on the couch for a few days after that.

FAVORITE FOOD TO PREPARE: Seafood and Vegetables PART OF JOB THAT GIVES MOST PLEASURE: Making people happy, whether itʼs guests or the crew.

IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: I would restore classic/vintage cars and bikes. Todayʼs automobiles do not really interest me. I think they have lost character and are not an expression of style anymore. They have all the same bells and whistles but look the same. How boring? Snooze.

BEST ADVICE RECEIVED: When I took my first Executive Chef job, I was told “You are the Chef now. Cooks, dishwashers, servers are going to come and go. You are the rock that holds everything together because you are the CHEF!” FAVORITE VACATION SPOT: Anywhere quiet. Sometimes itʼs in my garage or woodshop working on one of my vintage cards or wood creations. I also like going for long rides on my Harley and exploring.

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: It helps me keep in touch with the industry without leaving my kitchen!

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Happy Hanukkah!

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Food Industry News® December 2015

Should A Business Add Surcharges to Cover Healthcare?

Last year, on the first day of October, several Los Angeles restaurants started adding a 3 percent surcharge to their guests’ bills in order to fund employees’ healthcare coverage. It was a strategic shift in policy, motivated in part by the burden insurance premiums would place on already thin profit margins.

The move raised more than a few eyebrows, but a year later it’s still in effect, and three Rustic Canyon restaurants—Rustic Canyon Wine Bar and Seasonal Kitchen, Huckleberry, and Milo & Olive, all located in Santa Monica, California.

While there was some initial controversy over the decision, Rustic Canyon owner Josh Loeb says his patrons have been supportive. Loeb adds that initially some people expressed concern over the policy, but the frequency of that has subsided. “If anybody has a real issue with the surcharge—for whatever reason—and they don’t want to pay it, we don’t question it. We just tell them we’ll take it off,” he continues. “I’d say that happens maybe once

every couple of weeks in our restaurants. We’re pretty high volume, so it’s not a huge thing.”

To provide transparency, the Rustic Canyon restaurant group offers a summary of the healthcare surcharges on its website.

It shows how much money each of the restaurants collected for healthcare and how much was spent on premiums.

It could be argued that— instead of placing the notice about the 3 percent surcharge on menus— restaurants could simply raise their prices. However, Loeb feels that having it listed on the menu helps customers understand the costs involved with running their businesses.

“There’s only so much you can put into your prices before your prices just look absurd to people.

And if you’re competing against other restaurants that aren’t using the same quality ingredients, and aren’t offering healthcare and so forth, people don’t always take time to digest what actually goes into the price of one restaurant versus another.” –.fsrmagazine.

com

Quotes of the Famous and Rich Discipline is doing the same thing the right way whether anyone’s watching or not.

MICHAEL J. FOX

Being a nerd just means there is something in the world that you care deeply about.

OLIVIA MUNN, actress

Dream, dream, dream. Dream transforms into thoughts. And thoughts result in action.

DR “A.P.J.” ABDUL KALAM, scientist and former Indian president

Most people do not listen with the intent to understand; they listen with the intent to reply.

If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

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STEPHEN R. COVEY, author

Chase two rabbits and you will lose them both.

NATIVE AMERICAN PROVERB

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Frozen Food Market is Expected to Reach $306 Billion, by 2020 According to a new report published by Allied Market Research titled, “World Frozen Food Market” - Opportunities and Forecasts, 2014– 2020,” the global frozen food Increase Your Beef Sales market would garner revand Profits, with enue of $306 billion by 2020, registering a CAGR of 4.1% Now during the forecast period available of 2015–2020. Ready meal through market encompassing ready US FOODS, Dutch Farms, to eat foods would account for the highest sales value of KAPS and $112.7 billion by 2020. North Sherwood America and Europe together Distributors account for nearly 72% of the Profit From The Grass Fed Beef total market revenue. However, developing markets Trend by Using Tallgrass as: would witness a significantly ■ A Daily Special ■ For Your Signature Items higher growth over the fore■ To Upsell Existing Items cast period.

■ The Cornerstone of Frozen ready meals acA Healthy Menu Section count for the largest share ■ No added Hormones, of the overall market sales No Administered Antibiotics; value and would continue No GMOs, Nitrates or to be the leading contribuNitrites Also Gluten Free tor over the forecast period ■ 10 times more Vitamin A (2015 – 2020). The segment than conventional Beef is forecast to witness a CAGR ■ A better ratio of Omega 3 of 3.8% during 2015 - 2020. to Omega 6 fatty acids Protein bars, healthy snacks Our animals are never and other such frozen food confined to feed lots products would continue to or small pens, they graze In Pastures freely gain popularity among consumers. Frozen bakery and Or, for more information, contact Ali Raza at Tallgrass Beef Directly: snacks’ market would witness a rapid growth in Asia Pacific region. Frozen potatoes and frozen vegetables & fruits together constitute CLASSIFIEDS WORK! To place yours, call: 847-699-3300 around 14% of the overall frozen food market revenue. Increasing sales of organic fries and snacks Providing Quality Dairy Mix & Service for Over 25 Years has created a ■ Frozen Yogurt and Hard Pack Ice Cream huge demand ■ Soft Serve, Shake, & Paleta of organic and ■ Toppings, Cones, & Packaging SERVING CHICAGO, sweet frozen NORTHWEST INDIANA, potatoes in ILLINOIS, & WISCONSIN the developed NEW Cold Storage Facility located in Aurora off I-88 markets. –alliedCall for Samples:

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Food Industry News® December 2015

Happy Hanukkah!

marketresearch.com/ frozen-food-market

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Miller

DESTINATION: OMNI HOMESTEAD RESORT HOT SPRINGS, VIRGINIA Getting There: Fly /Drive United Airlines has direct flights out of Chicago O’Hare to Roanoke (It is approximately a 1 ½ hour drive from the airport to Hot Springs) The Omni Homestead Resort is one of America’s most storied resorts, offering unparalleled hospitality and southern charm in a 2000-acre setting within the Allegheny Mountains of southwestern Virginia.

The resort has 483 guest rooms and suites, 72,000 square feet of meeting spa, a wide array of fine and casual dining choices.

Amenities include: ■ Full service spa with exclusive adults-only spa garden ■ Two –championship golf courses ■ Allegheny Springs – a two-acre family friendly water attraction complete with lazy river, waterslides, family pool and water play zone ■ Two major hot springs flow from the Allegheny Mountains onto their property, offering guests the opportunity to take in the mineral waters of their Jefferson Pools just as President Thomas Jefferson did in 1818 ■ The resort offers the South’s first downhill ski area with more than 45 acres of wide, well maintained trails.

Winter activities include ice skating, snowboarding and snow tubing Upcoming package: Winterfest Weekend at the Omni Homestead Resort – Jan. 29- Jan. 31-2016 Celebrate winter with a weekend filled with a magician, balloon artist, photo booth, DJ at the mountain lodge.

Ballroom dance clinics and fireworks. Activities include: skiing, ice skating, snow tubing, snowboarding and swimming in their Allegheny Springs heated pool The Omni Homestead Resort Celebrates 250 Years Throughout 2016 America’s first resort will turn back time in 2016 with a special midweek “1766” promotion. It will be offering travelers a chance to join in on the festivities with special midweek rates starting at $176.60 per night paying homage to its 1766 founding.

“Generations of travelers have been making memories here for almost 250 years, and next year, we want to celebrate those special moments in time, “said David Jurcak managing director. “We have so many activities and events planned, we couldn’t fit them all into just one weekend, or even one month, so we’re going to celebrate every day, and we invite guests and associates to share their stories with us.”

This is a year- round destination ideal for the whole family. Unwind at the spa and spend your time relaxing at the resort. Don’t forget to pack your bathing suit so you can take a soak in the natural spring waters of the Jefferson Pools.

For more info log on to omnihotels.com/hotels/homestead-Virginia

11/12/15 9:09 AM

Food Industry News® December 2015

How Steak Houses Stay Relevant

Among New York City’s 15 highest-grossing restaurants for business diners are eight steakhouses, and the state ranks fourth out of 50 in the number of steakhouses it boasts, reports say. Some steakhouses have addressed changing palates and newer concepts including STK, Quality Meats and Hunt & Fish Club, which have lightened up the decor and the menu to woo more women.

– Adapted from The Wall Street Journal

Vegas Embraces Farm-to-Table Las Vegas’ Bellagio Hotel is replacing its current restaurant with Harvest, a farm-to-table eatery. Head chef Roy Ellamar will serve up classic American dishes made with local and sustainable ingredients and will also draw on his childhood growing up in Hawaii, where he was surrounded by “farmers, foragers and fishermen.”

– Adapted from the L.A. Times

Faster Aging of Wine

It’s expensive to purchase oak barrels to age wine, but new technology is giving winemakers less expensive options when it comes to adding flavor.

The alternative methods can still add oak notes and are a viable alternate for wines that are only aged two or three years, advises Denise Gardner, a Pennsylvania state enologist.

– Adapted from The Patriot-News

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Don’t Put This Produce in the Fridge ■ Whole melons - The fridge can cut the number of antioxidants in half. A USDA study found that watermelons at room temperature develop nearly double the levels of compounds like beta-carotene (which promotes healthy skin and eyesight) than do refrigerated melons.

Cool air stunts the antioxidant growth that occurs after harvest. Chill sliced melons to prevent bacterial growth.

■ Basil - If this tropical plant is stored below 40°F, it turns black quickly. Keep on the counter in a shady place, and mimic placing flowers in a vase: Fill a glass with water and submerge the stems.

Place a zip-top plastic bag over the plant to allow it to breathe and stay moist.

■ Potatoes - Cold temperatures convert potato starch into sugar. This results in a gritty texture and a slightly sweet flavor. Potatoes do best at 45°F (most refrigerators are set from 35°F to 38°F). Store them in a paper bag in the cool pantry—sunlight causes chlorophyll to accumulate, turning potatoes green and sometimes bitter.

■ Onions - These vegetables need air circulation to stay fresh. Store whole onions in a hole-punched paper bag in the pantry. Don’t keep near potatoes; onions emit gas and moisture that can cause potatoes to spoil quickly. Refrigerate chopped onions.

■ Tomatoes - Cool air alters chemical pathways in tomatoes, slowing those that contribute to fresh flavor and accelerating others that dull flavor. Store whole tomatoes on the counter for more delicious taste. – Adapted from Readers Digest

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Food Industry News® December 2015

www.foodindustrynews.com

lunch Sales get Boosted by tim hortons

Chef Profile

NAME: Paul J Morrison RESTAURANT: Millers Pub 134 S Wabash St., Chicago, IL BIRTHPLACE: Pittsburgh, Pa POSITION: Executive Chef FIRST FOODSERVICE JOB: Line Cook at Chucks Lakeshore Inn (Fontana, Wi) FAVORITE FOOD: Tacos AWARDS/HONORS: Runner up in the Chicago Gourmet Hamburger Hop 2015 Mohegan Sun’s Casino Iron Chef Champion 2013 Kenmore Studio’s winner (Ugly Sweater and Casserole) 2012 MEMORABLE CUSTOMERS: By far my most memorable was when I met my childhood hero Michael Jordan. I’ve also cooked for Carmelo Anthony, Ray Allen, Ahmad Rashad, Michael Bay, Tyrese, and many other personalities.

I always enjoy when I just meet a regular person who works hard and enjoys a great dining experience though. That’s what fuels me.

WORST PART OF JOB: When you feel like you let someone down by not training them properly or not being able to get through to them.

MOST HUMOROUS KITCHEN MISHAP: When I was a line cook I was the king of coming in at 9 am when my shift started at 2. I thought I was showing drive, but my chef at the time just got tired of looking at me and asking questions!

FAVORITE FOOD TO PREPARE: All seafood and vegetables.

PART OF JOB THAT GIVES MOST PLEASURE: When I see a guest truly satisfied with their experience. Also, when I can teach young people a skill set that will give the ability to make a career for themselves. I think that teaching is fundamental.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I would be a musician. I was an aspiring emcee for years while cooking my way through the ranks. I love hip hop music!

BEST ADVICE RECEIVED:“Find the person who works the hardest and work three times harder than them!”

FAVORITE VACATION SPOT: Caribbean or Pittsburgh because I don’t get home as much as I’d like WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: It allows me to see new market trends, innovative ideas, and private events that I haven’t been invited to... Yet!

Tim Hortons Café & Bake Shop has beefed up its lunch menu with new and updated sandwiches aimed at convincing patrons to spend more in the afternoon. The new sandwiches at the chain’s 900 US eateries include a Chicken Salad Croissant, chefs get creative when Sourcing from a Mozzarella Pesto Pani- their gardens Some restaurants source up to 60% of their vegni and an Italiano Grilled etables from local gardens, and the shifting supBagel Sandwich.

– Adapted from nrn.com ply means chefs need to be flexible when weather conditions affect the harvest. “I’ve learned so much dealing with the ups and downs of farming. This No wealth can summer, cutting back on water caused a big drop ever make a bad in production,” said Trish Watlington, owner of The man at peace Red Door in San Diego. “But this is a long-term inwith himself. vestment that’s finally starting to pencil out in the — Plato bump in business we’ve seen recently.” – Adapted from The San Diego Union-Tribune

11/12/15 10:30 AM

Food Industry News® December 2015

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When it comes to saving for retirement, most Americans don’t even know how behind they are. What’s more, research shows that savings trends are getting worse, despite a decades-long push to enroll workers in 401(k) s and other employer plans. What gives? One of the problems is obviously procrastination— it’s hard to resist the immediate gratification you get from spending. The other, less obvious hurdle involves financial literacy.

Most people don’t grasp the power of compound savings.

A team of researchers found that the majority of people believe that savings grow in a straight line. Only 22% understand that the growth is exponential. As your savings compound, you earn interest on interest, so your money grows faster and faster. What that means is that while it can take a long time to save your first $1 million, it’s a lot quicker to get to $2 million. If more Americans understood that—and acted on it—there would be good reason to be optimistic about retirement.

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Top 20 food trends for 2016: 1. Locally sourced meats and seafood 2. Chef-driven fast-casual concepts 3. Locally grown produce 4. Hyper-local sourcing 5. Natural ingredients/minimally processed food 6. Environmental sustainability 7. Healthful kids’ meals 8. New cuts of meat 9. Sustainable seafood 10. House-made/artisan ice cream 11. Ethnic condiments/spices 12. Authentic ethnic cuisine 13. Farm/estate branded items 14. Artisan butchery 15. Ancient grains 16. Ethnic-inspired breakfast items 17. Fresh/house-made sausage 18. House-made/artisan pickles 19. Food waste reduction/management 20. Street food/food trucks The top trends in food also extend to the bar, with the hottest alcohol trends including locally produced and craft beer, wine and spirits.

When asked which current food trend has grown the most over that last decade, 44 percent of the chefs surveyed said local sourcing. Looking forward, 41 percent said the trend that will grow the most in the next 10 years is environmental sustainability.

Menu items that gained in trendiness since last year’s survey include African flavors, authentic ethnic cuisine, ethnic condiments/spices, house-made/artisan soft drinks, Middle Eastern flavors and non-traditional liquors. Items that lost momentum include underutilized fish, kale salads, fresh beans/peas, gluten-free cuisine, quinoa and flower essence in cocktails. –Source: NRA

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Food Industry News® December 2015

High Cost of Restaurant Rebranding

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Rebranding an aging restaurant concept has the potential to boost sales, but doing it properly means spending substantial sums on research and development even before making any changes, industry experts say. “There are all kinds of things that get associated with it once you start peeling back the onion,” said David Kincheloe, president of National Restaurant Consultants. – Adapted from QSR Magazine

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Food Industry News® December 2015

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oils available (see our listings in this issue under Oils and Shortenings), if you’re sticking to just one type of cooking oil, you’re missing out on a wealth of excellent choices. As well as their unique tastes, different oils have different properties. Here’s a rundown of cooking techniques and which widely available oils suits each best: FOR SEARING, BROWNING, AND DEEP-FRYING n Almond oil is a member of the healthy monounsaturated fat group, along with olive and macadamia nut oil. It has a high smoke point (450°C) so it can be used for all kinds of cooking and will add that allimportant extra nutty flavour. Store in a cool dry place. ■ Sunflower oil is a mildtasting oil well suited to hightemperature cooking and most commonly used in frying food. It is also a good substitute for butter in cakes for people with a dairy intolerance. Store in a cool, dry place, and discard 12 months after opening.

FOR BAKING AND STIR-FRYING n Macadamia nut oil gives any dish a rich buttery flavour and is full of antioxidants and monounsaturated fats. It can tolerate up to 230°C and will last up to three years if stored in a dry, cool place.

FOR LIGHT SAUTÉING, SAUCES, AND LOW-HEAT BAKING n Sesame oil is often described as the queen of oils and is widely used as a cooking oil in India and a flavour enhancer in Chinese and Southeast Asian cuisine. Unlike some cooking oils, sesame oil is delicate and will spoil after only a few months. Always store in the refrigerator.

FOR COLD SALAD DRESSINGS, DIPS AND MARINADES n Extra virgin olive oil is one of the world’s healthiest foods and loaded with flavor, which will vary depending on where the olives were grown. If stored in a dark bottle away from light and heat, extra virgin olive oil can last up to 12 months. ■ Walnut oil is available in both cold-pressed and roasted varieties and best used cold. Add it to salads or over cooked dishes, fish and vegetables just before serving. Walnut oil spoils quickly, usually 3-4 months after opening.

For the holiday offerings, drizzle your choice of oil over chunks of orange sweet potato, pumpkin, even carrots and red capsicum then roast until cooked through. Add to a bowl of mixed salad leaves and toss through a little balsamic or white wine vinegar.

11/12/15 10:30 AM

Food Industry News® December 2015

Pomp & Circumstance Opens

Carmen Rossi, multipreneur, restauranteur, dynamo, and practicing attorney, just opened his sixth restaurant in two years.

Carmen’s restaurants, in order of acquisition, are: 1. Hubbard Inn, 110 W. Hubbard, Chicago – Spring 2013 2. Barn & Company, 950 W. Wrightwood, Chicago – August 3013 3. L.A. Social, 2263 N. Lincoln, Chicago – April 2014 4. Juliet’s, 205 N. Chicago Ave., Joliet, IL – October 2014 5. HVAC (Heating & Cooling), 3530 N. Clark, Chicago – April 2015 6. Pomp & Circumstance, 1400 N. Wells, Chicago – September 2015 Located in the heart of the vibrant Old Town neighborhood on famed Wells Street, the handsomely renovated, two-story building is now home to Pomp & Circumstance.

The distinctive 1950s interior boasts contemporary furnishings set amidst the restaurant’s boutique archi-

dec 17-24.indd 17

tecture. On the first floor is the dining and bar area, the second floor is a lounge/private party space, and the patio garden displays the ceremonial grandeur and ornate formality of Pomp & Circumstance.

The menu features a mix of classics along with new dishes inspired by changing seasons with the finest, freshest, local ingredients. Emerging from Executive Chef Chad Mace’s farm to table kitchen is the aroma of these fresh ingredients accompanied by lively music, which caters to the senses of each and every guest.

Craft beers and updated old world cocktail/mixology lists are paired with tantalizing dishes such as: Bison Tartare and Crab Rangoon Garden offerings include Heirloom Tomato Salad and Sunflower Crusted Tofu.

Field offerings are Slagel Farm’s Pot Roast with Nichols Farm root veggies and fizzled onion; and Roasted Pork Belly with corn puree, fried okra, pickled Fresno peppers served with an apple glaze.

Stream dinners are: Blackened Trout Po’Boy with Creole slaw and green tomato chutney; Shrimp Succotash with grilled corn and smoked tomato puree.

Pomp & Circumstance is open seven days a week, 4 p.m. until closing Monday through Friday and on Saturday/ Sunday for brunch at 10 a.m. to 2 p.m. with dinner following.

Page 17

End Gas(oline) Pain

The average U.S. worker aged 20 to 54 drives 15,000 miles a year, spending $1,441 using a recent average of $2.69 per gallon. How to save: Take it down a notch. Speeding, rapid acceleration, and hard braking are the quickest ways to waste gas. Aggressive driving can lower gas mileage by 33% at highway speeds and 5% in town, according to Oak Ridge National Laboratory. Savings: 13¢ to 89¢ a gallon, for up to $477 a year, depending on your usual driving style.

Find the lowest gas price in your area by using the GasBuddy app or website, says Philip Reed of Edmunds. com— “but don’t drive out of your way to save. Instead, look for the cheapest station along your commute.” Savings: In downtown Minneapolis, for instance, the 30¢-pergallon difference among five nearby gas stations would yield $161 a year.

11/12/15 1:35 PM

Page 18

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Food Industry News® December 2015

Local News

Stan’s Donuts & Coffee opened its East Lakeview location at 2800 N. Clark St. in Chicago. This is the third location for the classic donut and coffee shop in the Chicagoland area. Other locations include 1560 N. Damen Ave., and 259 E. Erie St., Chicago.

Winpak has announced the launch of Hi-Bar, an innovative condiment packaging system for the QSR channel which uses the first fully recyclable material structure technology ever offered. - winpak.com Zazza Pizza Co. is opening a new location at Chicago Ave and LaSalle in Chicago. Ala Carte Entertainment is planning on opening a new restaurant called Sweet Caroline’s Crab n Que at 2525 W. Higgins Rd. in Hoffman Estates. Buona Beef opens a new location at 461 S. Randall Rd. in Algonquin, IL. Buca di Beppo Restaurants will be open on Christmas Day for authentic Italian cuisine. The musical version of A Charlie Brown Christmas is playing now through Jan. 3, 2016 at the Chicago Theater. Chef Art Smith is turning Table 52 into Blue Door Kitchen and Tavern 52 W. Elm in Chicago. Country Music Fans—Phil Vaser will be performing at Joe’s Bar Jan. 29th, 2016. The Cubs Convention at the Sheraton 301 E. North

Water St. in Chicago Jan. 15-17, 2016. Four Point

by Sheraton Arlington Down, 3400 Euclid Ave in Arlington Hts. IL plans to open in Oct. 2017. The Jingle Bell Run/Walk for arthritis 5k Race is on Sat. Dec. 5th at Cantigny Park in Wheaton.

Raise funds to help find a cure for arthritis. Onesti Entertainment’s Arcada Live at the Arcada Theatre in St. Charles on 12/12/2015 celebrates Frank Sinatra’s 100th Birthday.

Piggyback Tavern BBQ & Beer-Tacos & Tequila is planning on opening two new Chicagoland locations—one at 176 N. Wells and 500 W. Madison St. in Chicago. PNC Bank’s Winter Wonderfest happens at Festival Hall at Navy Pier, and becomes an indoor winter wonderland— Dec. 5 2015 through Jan. 10, 2016. Vienna Beef has inducted the Original Al’s Beef on Taylor St. in Chicago, IL. into the Vienna Beef Hot Dog Hall of Fame on Tuesday, November 3rd, 2015.

Andy Foo will be the Executive Wok Chef at the Imperial Lamian—6 W. Hubbard St. in Chicago, IL. This is their first location in the U.S. Grocery giant Kroger is buying Roundy’s, the Milwaukee-based parent of Chicago’s Mariano’s stores.

Mariano will remain in charge of not just their 34 namesake stores in the Chicago area, but also the 117 supermarkets in Wisconsin that operate mainly under the Pick ‘n Save name.

11/12/15 1:35 PM

Food Industry News® December 2015

Page 19

National News Naf Naf Grill revealed its first Minnesota unit. Located in Minneapolis, the 3,100-square-foot site is Naf Naf’s first location outside of Illinois.

Rembrandt Foods, the nation’s third largest egg producer announced that moving forward, “cage-free egg production will become standard.”

Choice Hotels announced that Comfort Inn will join Comfort Suites in implementing a 100% smoke-free policy. Each year more than 35 million in New York City and over 50 million people at home watch the Macy’s Thanksgiving Day Parade. Johnny Rockets restaurant chain opens its first-ever fast casual concept called Johnny’s Burger Factory in Buffalo, New York. Ritz Carlton unveils a newly designed brand logo and brand voice that will be implemented across all guest touch points. The San Diego Wine & Food Festival is an international showcase of the world’s premiere wine & spirits, chefs, culinary personalities and gourmet foods. It runs from November 15-22, 2015.

The National Restaurant Association is the largest foodservice trade association in the world supporting over 500,000 restaurant businesses. Catersource and Event Solutions Conference & Tradeshow takes place Mar.13-16, 2016

dec 17-24.indd 19

Knouse Foods, a leading growerowned fruit cooperative, is launching a new line of Musselman’s Smoothie-Mix for operators seeking an easy way to offer more ontrend, better-for-you beverages.

Strawberry Banana, Blueberry and Tropical flavors are available now in packs of four, four-ounce cups, all shelf stable with no preservatives. Nearly half of foodservice operators surveyed said they currently serve menu smoothies, and they agree that smoothie mixes are the best way to ensure consistency, minimize food waste and reduce prep times.

at the Miarge Hotel in Las Vegas. Chick Fil-A opened their first New York City restaurant in Manhattan at W 37th and 6th. Cosi Inc., the fast casual restaurant company has appointed Willy Nicolini as Vice President of Operations. Counter Culture Coffee, the North Carolina–based indie coffee roaster will be relocating their headquarters to a new facility in East Durham, set to open in spring 2016.

David’s Tea is expanding to new channels beginning with Air Canada. Forever Nuts and Cream of Earl Grey sachets are available on Air Canada and select Air Canada Express Flights. Food Network & Cooking Channel South Beach Wine & Food Festival presented by Food & Wine celebrates 15 years February 24-28, 2016.

Believe It or Not...

1. Your favorite song is likely associated with an emotional event.

You and everyone else.

2. Music impacts your perspective.

This one seems kind of obvious! A study at the University of Groningen showed that music has a dramatic impact on your perception.

3. The more you spend on others, the happier you are.

According to various studies. Be sure to give plenty this holiday season!

4. Spending money on experience instead of stuff also makes you happier.

Collect memories not things,.

5. Kids are more high strung today than the average psych ward patient in 1950. Which is pretty scary but not surprising.

About half the human population now suffers anxiety, depression, or a sort of substance abuse.

6. Certain religious practices lower stress.

“The American Psychiatric Publishing Textbook of Mood Disorders” shows that people who engage in meditation and prayer religiously are less stressed out.

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■ Keep your advertising presence current. Think of your ad as a business card you hand out to prospective customers, and take the time to ensure your print, digital and mobile presence is current and cohesive across all media.

■ Have you recently changed any contact information, such as phone number, email or address?

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Food Industry News® December 2015

Cary Miller: PEOPLE SELLING THE INDUSTRY This month I am proud to be pictured with the founders of Gerhard’s Elegant European Desserts in Lake Forest, Illinois, Mary and Gerhard Greub. This fi ne pastry shop produces handcrafted pastries created in the Swiss tradition.

In recent years, they have seen their wholesale demand soar as chefs realize there is a huge demand for premium desserts and a shortage of qualified pastry chefs.

Gloria Cacciatore Turan is the president of Jos. Cacciatore Insurance, a local fi rm specializing in serving the needs of food business and property owners in the Chicagoland market since 1906. Gloria and her team are proud of their reputation for delivering exceptional service and expertise to their customers. And because Gloria and her agents are experts in the hospitality industry, you can rest assured that your needs will be covered and that you will be protected. For a free quote contact Gloria today. She is often able to save many of her new clients thousands of dollars on their premiums. In addition to hospitality, she is also an expert in reducing commercial property insurance premiums. See her ad on page 9 and call her today for a free quote.

Jimmie Hart (L) and Chris Favia are with locally based Bari Beef. For four decades, Bari has started with the finest cuts of beef and imported ingredients for premium flavor and texture. They slow roast each batch, resulting in a flavor your customers will savor. In addition to their popular Italian Beef, they are also well known and respected for their Italian Sausage, Premium Meatballs, Burgers and Giardiniera. If you have not tried their products lately, you should. See their ad on page 16 of this issue and contact them today for a free sample presentation.

Tim Evans ( L ) and Chuck Twesten are with Retail Control Solutions, a Point of Sale system dealer supplying information technology solutions that enable Table Service, Fast Casual and Quick Service Restaurant, Bar and Nightclubs to run smoother and become more profi table. If you are now feeling “too small” for your POS provider and looking for a new vendor, contact Tim or Chuck.

You can fi nd their telephone number listed in our Buyers Directory under Point of Sale Systems.

Maribel Moreno-Musillami and Matt Pollack are with Purely Meat Company. This company Partners with the Midwest’s best farmers and ranchers, to source delicious and fl avorful heritage-bred, all-natural, ethically raised meats. The company is dedicated to preserving the traditions that made Chicago famous - quality meats, expert butchery and exceptional customer service. The company is based on the west side of Chicago.

Jeff Walsh is the founder of Wheeling, Illinois based Oppidan Spirits. Jeff produces hand crafted American Botanical Gin and Malted Rye Whiskey. His goal is to pay respect to one of the world’s oldest crafts while taking a distinctively modern perspective. Each product has a unique personality, and can be enjoyed alone or as the foundation for inspired cocktails. And unlike many other craft spirit producers, Jeff makes every product from scratch.

Mark and Lori Davis are with Xtreme Environmental, a fi rm dedicated to helping their customers reduce waste costs.

Their process is simple. They collect information relating to your current waste and recycling programs, analyze collected information and develop recommendations designed to reduce future waste and recycling expenses. This attention to detail and expertise has enabled them to work with some of the country’s largest restaurant and hospitality chains.

11/12/15 1:35 PM

Food Industry News® December 2015

Nuggets The most common items stolen in a supermarket are liquor, health and beauty aids, baby formula, meat and batteries. 97% of donations to Toys for Tots goes to their mission of providing toys, books and other gifts to less fortunate children. The 3% spent of support primarily covers fund raising expenses. Not one donated dollar goes to pay for salaries or any other manpower costs. #1 Driving tip— When coming to a stop in your vehicle, you are too close if you can’t see the license plate of the car in front of you.

Bob Evans restaurants owns and operates 549 family restaurants in 19 states. Cold Stone Creamery—based in Scottsdale, Arizona is a subsidiary of Kahala brands and operates 1500 locations in 26 countries. Award winning author J.K. Rowling recently released the first book of the Harry Potter series “Harry Potter and the Sorcerer’s Stone” fully illustrated by artist Jim Kay. Hannukkah gelt refers to money as well as chocolate coins wrapped in foil, given to Jewish children on the festival of Hanukkah. It is best to wash cutting boards and utensils with hot, soapy water after preparing each food item to avoid the potential for foodborne illness.

PASS – Fire extinguisher safety: Pull-Aim-

dec 17-24.indd 21

Page 21

Eli’s Book Launch Party

Serve Your Guests

a Little Love

White Castle President and COO Lisa Ingram was named National Restaurant Association 2016 Convention Chair. The great-granddaughter of founder E.W. “Billy” Ingram will advise the Association for the largest annual gathering of the restaurant and foodservice industry, taking place at Chicago’s McCormick Place May 21-24, 2016.

Squeeze-Sweep. Pumpkin seeds are rich in zinc, iron and minerals and a good source of protein. There are approximately 25-30 million real Christmas trees sold in the U.S. every year. Professional hockey players skate at average speeds up to 25 miles per hour. A survey of 13- to 24-yearolds by Defy Media found that Millennials watch an average of 11.3 hours of free online video a week, and 10.8 hours of subscription video—but only 8.3 hours of scheduled broadcast TV. A study reported on the Science Daily website found that adding just two minutes of walking per hour to your routine can extend your life expectancy. Daytime dramas are called soap operas because they were originally used to advertise soap powder.

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Food Industry News® December 2015

Dining With

ms. x December

1913 RESTAURANT AND WINE BAR 123 Main St. ROSELLE, IL 630582-3050. This is a beautiful, casual place offering authentic Italian and French cuisine. We stopped in for drinks and a light meal. We had the meatball sliders on ciabatta bread, some toasted bruschetta with honey and the Margherita pizza. Small plates are great for sharing, plus you can try a lot of things.

HARRY & DAVID 601 Wabash St. MICHIGAN CITY, IN 219-8749725. Located in the Lighthouse Place Premium Outlets Mall. This is the place to get some snacks and gifts. They can customize a gift basket for you while you wait. They offer candies, nuts and fruits.

They are also known for their famous Moose Munch gourmet popcorn. You can always find the perfect munchies for the holidays here or online.

JAKE’S DELI 1634 W. North Ave. MILWAUKEE, WI 414-562-1272.

You know you will be eating well when you stop in a deli. There are three things you have to order in this place. The first is soup. They have corned beef and cabbage soup with onions. Yum. Second is their World Famous Corned Beef sandwich and the third is an order of the potato salad.

LEAMINGTON FOODS 5467 W. Madison St. CHICAGO, IL 773-2613055. This is a full service family run supermarket. They have a very impressive butcher shop here along with all your favorite grocery staples. They have been around since 1923 and have two other locations; one at 3240 W. Roosevelt Rd. in Chicago and one at 550 Mannheim Rd. in Hillside, IL. If you’re in their neighborhood check them out.

MACY’S 111 N. State St. CHICAGO, IL 312-781-1000. Get some of your holiday shopping done here in the store. Make sure you go down to the lower level where they have their marketplace. You will find a huge assortment of holiday baskets and gifts decorated beautifully. They still carry Frango mints and sell bulk candies and nuts. This is really a treasure. My favorite candy item is the chocolate covered walnuts.

PUMP ROOM 1301 N. State CHICAGO, IL 312-229-6740. Classy, beautifully appointed restaurant, very attentive staff. You can order off the regular menu or off the Jean Georges signature Tasting Menu. We started off with an order of flatbreads with tomato, mozzarella and basil. Our waitress suggested the Fried Organic Chicken served over greens with a hot buttery sauce. It was amazing! For our sides we had Brussels sprouts and crunchy polenta. Take a minute and go downstairs to view their photo gallery of celebrities.

R. WHITTINGHAM AND SONS MEAT CO. 4134 W. 27th. St. ALSIP 708-371-1650. They are a full service wholesale meat company serving the Chicagoland area since 1947. You can stop by their old fashioned retail butcher shop to pick up some of your favorite cuts of beef. With the holidays coming you can get a Beef Tenderloin or my favorite the Bone in Rib Eye Roast. If you can’t make it in, you can order online at whittinghammeats.com. They even have gift cards which is the ideal gift for someone.

THE SHANTY 38985 N. Rt. 41 WADSWORTH, IL 847-336-0262.

Great food and atmosphere. They have quite the menu; you can get a charcuterie board, pulled pork, burgers, pork chops, steaks and seafood. I had the Whiskey Shrimp in a Jack Daniels cream sauce which was fabulous and the rib eye steak sandwich with Shanty fries, which are potato wedges. On Wednesdays & Fridays they have a fish fry and on Friday & Saturday they have live music.

11/12/15 1:35 PM

Food Industry News® December 2015

Page 23

AROUND CHICAGO With Valerie Miller WHITE PALACE GRILL White Palace Grill is a legendary, iconic restaurant which has been in business since 1939. A neighborhood staple for 76 years, they have served their neighborhood, families, politicians, reporters and all walks of life. It is an old school diner with cheerful red and white décor. With a great staff, the vibe in the place is priceless. It’s a place where you come to enjoy a great meal 24/7. You can’t find too many places that are open 24 hours.

They offer everything you would fi nd at a diner: old fashioned meatloaf & mashed potatoes, burgers and fries, homemade chili & soup, sundaes, milk shakes and pie. But, they have so much more. They offer breakfast anytime and believe me, it was some of the best breakfast I’ve ever had. I tried the meat lover’s skillet with bacon, sausage, ham and cheese and a stack of pancakes. Their buttermilk pancakes are fl uffy, light and delicious.

On the menu, they have something to please every palate.

They have a large selection of Mexican specialties including nachos, tacos, burritos and enchiladas. Everyone raves about the Mexican chorizo skillet. They offer a nice selection of salads, sandwiches, pork chops, steaks and seafood. They even have a fish fry dinner on Wednesday & Fridays.

For the chicken lover, they have fried chicken and chicken and waffl es as well as one of my favorites: Greek chicken served with rice.

Your mouth will water as you watch all the different entrees coming out of the kitchen and being served at the tables. You will wish you ordered what you see coming past you, but its alright; there’s always next time.

White Palace Grill has been featured on Guy Fieri’s- Diners, Drive Ins & Dives. It is located at 1159 S. Canal Street in Chicago. For more info whitepalacegrill.com

dec 17-24.indd 23

What Message is Your Bathroom Sending?

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Branson: Brass Tacks of Doing Business Richard Branson, founder of the Virgin Group pulls no punches: “One of my favorite tricks is to conduct most of my meetings standing up. I find it to be a much quicker way of getting down to business, making a decision, and sealing the deal. When given the opportunity, I often like to take things a step further--literally, with a walking meeting.”

“I think the number one thing that I take with me when I’m traveling is the notebook ... I could never have built the Virgin Group into the size it is without those few bits of paper ... If you have a thought but don’t write it down, by the next morning it may be gone forever.” Apparently, one time when he didn’t have his notebook with him, he scribbled the thought in his passport.

11/12/15 1:35 PM

Page 24

Food Industry News® December 2015

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BARRIngTOn, SCHAumBuRg & SHOPPIng mAllS In nW SuBuRBS You’re stuck on what to give someone. In a city like Chicago, you’d be hardpressed not to find unforgettable live performances, from concerts to live magicto comedy to store-front theater. A pair of Friday night subscriptions to the Steppenwolf Theatre will run $530 for five plays. A full night at the Uptown Underground offers three or more shows at one price: do one, stay for all. Then, walk a block north to hit up the Green Mill (Lawrence at Broadway) for live jazz.

dec 17-24.indd 24

11/12/15 1:35 PM

Food Industry News® December 2015

Michelin’s Bib Gourmand Restaurants Welcomes 10 Newcomers

Michelin announced the restaurants in Chicago that have earned the designation of Bib Gourmand in the 6th edition of the MICHELIN Guide for the Windy City.

The 2016 Guide features 24 different types of cuisine and with its many distinct neighborhoods. Chicago continues to offer a variety of very good dining options from the South Shore of Lake Michigan to the exciting international eats of Pilsen.

Michelin’s Bib Gourmands are selected by the company’s esteemed and anonymous food inspectors and represent restaurants that serve two courses and a glass of wine or dessert for $40 or less (tax and gratuity not included). Most important, they are the restaurants that the Michelin inspectors frequent themselves.

Joining the list are several new restaurants in Andersonville, Edgewater and Upton such as the Vietnamese family-owned Angry Crab and Sabri Nihari and Luella’s Southern Kitchen. Additionally, spots like MingHin and Via Lima have caught the inspectors’ attention and have quickly become favorites for their unique and authentic Chinese and Peruvian cuisine, respectively. Rounding out the list of new Bib Gourmands are: Bohemian House, Dove’s Luncheonette, Duck Inn (The), mfk and Yusho.

While the famous Michelin stars remain the most celebrated international distinction in the MICHELIN Guide, the Bib Gourmand is a highly desired honor among restaurateurs and one that is recognized by the many people who covet quality food at a reasonable price.– Adapted from michelinmedia.com

Page 25

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Steer Clear of These Risky Topics at Work

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In addition to l Your salary.

Whether you’re happyIn addition whentoyou’re stand alone units, Upgrade before alone units, with your salary orinstall think you’re under- alonelunits, Specific ambitions. Anstand interest in we also sell and the end of 2015 or we also sell and install we also sell and paid, keep exactandfigures to yourself. promotion is fine; announcing you want wallthe mounted you could be at risk! wall mounted and install wall mounted Envy and drive-up resentment to take over someone else’s job will get ATMs. can cause unneces- drive-up ATMs. and drive-up ATMs. Make an ATM your sary drama workplace.

If you have a you pegged as a troublemaker. Share your MakeinanaATM your Make an ATM your Make an ATM your next great profit center. problem discuss desire for development, and takenext advannextwith greatyour profitcompensation, center. next great profit center. great profit center.

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Food Industry News® December 2015

Buona Beef Opens #16

Photo credit: Mary E Braun

Get the Full Impact from These Healthful Foods

Certain foods have definite health benefits, but you have to eat them the right way to get their full impact. Here are some common foods you might be eating “wrong,” according to the CNN website: ■ Flaxseed. Full of fiber and omega-3, these little seeds may improve your heart health—as long as you grind them up first. Sprinkling them whole over your cereal or yogurt will keep their nutrients locked inside.

■ Broccoli. Eat this raw or steamed, not cooked, to receive the full dose of vitamin C, chlorophyll, and antioxidants this vegetable offers.

■ Strawberries. Slicing this delicious fruit exposes its healthful nutrients to light and oxygen, which can dilute their effects. Eat them whole, or hold off cutting them until the last minute.

■ Garlic. The enzyme allicin, found in garlic, may help ward off cancer, but its benefits are more pronounced when it’s exposed to air. Let garlic sit for about 10 minutes after chopping to release this enzyme fully.

■ Tomatoes. Fresh tomatoes are tasty, but you’re better off cooking them. The antioxidants in them increase in potency when they’re heated to about 190 degrees Fahrenheit.

dec 25-32.indd 26

Sugar Factory American Brasserie has a 9000 sq. ft. space offering both sweet and savory American classics. Upon entering Sugar Factory, guests are greeted by a dazzling retail store and ice cream shop offering an array of specialty candies, a café menu and gifts. Beyond the retail store space boasts a crystal chandelier, appointed dining room with full bar, table and booth seating.

They have an outstanding selection of cocktails. The show stopper is the Goblet. It is prepared tableside and steam comes off the top. Sugar Factory is located at 5445 Park Place in Rosemont, Illinois. Private parties and events are available.

Buona, the original Italian beef, opened their 16th location of the family-owned business at 7343 West Lawrence Ave., Harwood Heights, IL. The Harwood Heights location stands out with upscale warmth, wood and exposed brick industrial design, charging stations and a message board for updates on social media. Patrons can register for myBuona for points towards credit and exclusive offers and events.

The grand opening featured giveaways, freebies and politicians aplenty. As the staff prepped the location for their launch, over 200 people lined up for a chance to win free beef for a year (awarded to 100 lucky patrons).

Festivities included a prize wheel for Buona swag, gift cards and complimentary coffee.

Among Buona’s mouth-watering surprises are freshly-made sandwiches, panini, personal pizzas ($6) and a choice of fries or their parmesan chips, Nonna’s potato side salad, tortellini antipasto side salad and a variety of healthy choices ranging from fresh fruit to multigrain bread and low carb options. –MB

11/13/15 8:51 AM

Food Industry News® December 2015

Page 27

Confused about Saturated Fats and Cholesterol?

If you’re still eating a low-fat diet, you’re following outdated recommendations.

After decades of believing that one contributed to the other, there’s been an abrupt shift. USC School of Pharmacy Research Professor Roger Clemens, DrPH, CFS, CNS, FIFT, FACN, FIAFST, discussed the confusion this has created during the recent Palm International NutraCosmeceutical Conference.

Much of the current evidence relies on meta-analyses and systematic reviews of the clinical research, which can take years to develop. That’s the evidence that is now emerging related to the fats in our diets. And it’s changing our thinking about saturated fats, serum cholesterol and heart health.

He said there’s now strong evidence that replacing saturated fat with carbohydrates, a hallmark of low-fat diets, does not necessarily lower the risk of cardiovascular disease.

“Replacing saturated fats with carbohydrates reduces total and LDL-C cholesterol, but they may significantly increase triglycerides and reduce the good cholesterol, HDL-C,” he cautioned.

Low-fat diets don’t even produce weight loss. Clemens pointed out that, “The Women’s Health Initiative followed more than 20,000 women on lowfat diet for an average of seven years. They weighed only one pound less than the controls, and they had no improvements in heart health.”

So how should we be eating?

Clemens says even single foods often contain a complex nutrient mix. “Judging a food or an individual’s diet as harmful because it contains more saturated fatty acids, or beneficial because it contains less, is intrinsically flawed.

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The emphasis should be on optimizing the types of dietary fat we’re eating, not on reducing total fat. As we look forward to food and health, the real emphasis should be on the dietary patterns that are culturally appropriate.”

While diet is linked to health, there is a reason why there’s so much confusion about what to eat. The answer may be as unique as you are. Clemens concluded that, “Variations in your genetics, lifestyle and life stage can all influence how your body responds to your diet.”

The bottom-line message: Concentrate on eating a variety of foods, instead of getting your nutrients from a minimal number of sources. And weigh news about diet and health carefully, understanding that it can take years for the strongest evidence to emerge.

For additional information about the saturated fat debate, and how Malaysian sustainable palm oil fits into a varied, balanced diet, visit www.palmoilhealth.org.

FOR THE BULLETIN BOARD

20 Waitstaff Musts

A guest’s impression of your restaurant is entirely in the hands of your wait staff.

Use these tidbits to increase check averages, tips, profit and customer retention through an attitude of personal accountability.

1. Do not let anyone enter the restaurant without a warm greeting.

2. Do not make a singleton feel bad. Do not say, “Are you waiting for someone?”

Ask for a reservation. Ask if he or she would like to sit at the bar.

3. Never refuse to seat three guests because a fourth has not yet arrived.

4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.

5. Tables should be level without anyone asking. Fix it before guests are seated.

6. Do not lead the witness with, “Bottled water or just tap?” Both are fine. Remain neutral.

7. Do not announce your name. No jokes, no flirting, no cuteness.

8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.

9. Do not recite the specials too fast or robotically or dramatically. It is not a so-

liloquy. This is not an audition.

10. Do not inject your personal favorites when explaining the specials.

11. Do not hustle the lobsters. That is, do not say, “We only have two lobsters left.” Even if there are only two lobsters left.

12. Do not touch the rim of a water glass. Or any other glass.

13. Handle wine glasses by their stems and silverware by the handles.

14. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right.

15. Never say “I don’t know” to any question without following with, “I’ll find out.”

16. If someone requests more sauce or gravy or cheese, bring a side dish of the same. No pouring. Let them help themselves.

17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.

18. Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?”

19. Offer guests butter and/or olive oil with their bread.

20. Never refuse to substitute one vegetable for another.

— Adapted from 100 Things Restaurant Staffers Should Never Do by Bruce Buschel; NYTimes.co

11/12/15 3:12 PM

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Open Your Eyes Before You Close Your Doors You’ve spent your life savings to achieve your dream of having your own restaurant and the freedom to be your own boss—all in the spirit of entrepreneurism. Now, after years of not paying attention to your dream, you’re trying to figure out what went wrong.

Is it time to close the doors for good?

So, you have read the first paragraph, get up tomorrow morning, go to your restaurant and open the front door—all while trying to imagine it through the eyes of the customer. Is the counter staff rude or too busy updating their social media to acknowledge your customer? Do your employees smell like cigarettes?

Do they have knowledge of the menu, or are they more

dec 25-32.indd 28

concerned about getting the customer out than taking care of that person’s needs?

Next, look around. Is your place clean? Do your employees look presentable or do they have their armpits hanging out, haven’t shaved in a week, etc? How does the restroom look? People associate overall appearance, with the way the kitchen is maintained. Did you notice the parking lot and the front of the restaurant? Are they clean or are there cigarettes and litter all over the area? Remember, you get one shot at a first impression and the customer ‘eats with their eyes’ as the saying goes. I have heard from new owners how they are confident in the staff, confident in the daily operations, and the manager is the

greatest. Is your G.M. a family member, so you as the owner don’t come around as often as you should? The bottom line is, no one is going to take care of your life’s investment like you would.

Stay vigilant. Be aware that things don’t always look as good as they seem if you are there on a daily basis. You may not realize things need to be prioritized. For example: cleanliness, training and looking at current trends such as Gluten free, Vegan, etc. Do you offer a seasonal menu item? You’d better believe your competition is on top of his game, so OPEN YOUR EYES before you become another statistic in the food industry.

Regards, “SALES REP X”

11/12/15 2:22 PM

Food Industry News® December 2015

Aramark Seeks to Provide More Healthful Menus Aramark pledged to create more healthful menus systemwide. The company partnered with the American Heart Association on a program to cut fat and sodium from its meals by 20% by 2020. During the same five-year period, Aramark also plans to boost the amount of fruits, vegetables and whole grain in its meals by 20%. The company, which serves more than 2 billion meals a year, expects its produce needs to rise from 200 million pounds to 240 million pounds per year. In addition to the more healthful meals, the initiative will include community engagement programs, consumer health awareness and education, and health impact reporting along with thought leadership research. The community program—which includes cooking demonstrations and wellness workshops—will begin in Chicago, Dallas and Philadelphia.

Page 29

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Joe’s Seafood, Prime Steak & Stone Crab makes the list of Restaurant Business Top 100 grossing independent restaurants in Chicago (#11), Miami (#3), Las Vegas (#15) and Washington D.C. (#16).

JetCharters.com Names Telluride as 2015’s Top U.S. Ski Destination

JetCharters.com, the Worldwide Air Charter Marketplace, announced Telluride as the top ski destination in the United States for 2015.

“What was once a remote mining camp for silver and gold prospectors has become the top ski destination in the country,” said Robert Hart, president at JetCharters.com. “And JetCharters.com makes it easier than ever to get there, with non-stop direct routes to Telluride which cut out the time stuck trying to make connecting flights, layovers, cancelled flights, and long drives from airports with commercial service” Jet Charters nominated Telluride based on the following factors: Scenery, Population, Lodging, Dining, Activities, Location.

With a population of only 2,700 year round residents, Telluride’s pristine skiing and no lift lines are sure to make travelers want to come back year after year.

For more info, visit JetCharters.com.

– Adapted from Technomic, Inc.; PhillyVoice.com

Creative Gin and Tonic

The American gin and tonic does not leave much room for creativity, but a Spanish variation of the cocktail has endless possibilities, inspiring US bartenders to create flavor profiles that range from crisp and dry to citrusy, herbal, vegetal, sweet and warmly spicy. The variety comes from using New Western gins, rather than the typical London dry, as well as boutique tonic waters chosen to complement the flavors in the gin. – Adapted from The Kansas City Star

Character is a by-product; it is produced in the great manufacture of daily duty.

— Woodrow Wilson

dec 25-32.indd 29

11/12/15 2:22 PM

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Advertising Dissected

Here are five steps to successful advertising: n Know your target market n Create an informative message Bob Zimmerman, Advertising n Promote Strategist, Food Industry News the placement of your advertising n Run the advertising on a regular basis n Pick the right trade magazine Advertising is a very useful tool, but not as the word or term might imply. The mystery of advertising is that most advertisers feel it should produce quick results and convert right away to purchases or its intended message. The invisible side of advertising is its ability to inform, teach, brand and its usefulness as a reference guide. Another dynamic is that the advertiser can refer to the location of the advertising “as seen in” which will add to credibility, specifically if it’s published in a medium that is respected in the industry.

The yellow pages where a medium that everyone had to advertise in, even if one obtained results or not, was a must. Competition forced this movement so not to miss out on an opportunity.

When placing an ad in a specific magazine it makes it much easier to reach your target market and to obtain results over a period of time. It’s time that will product the results as long as one knows it takes that extra Wisconsin-based Wixon Inc. has un- effort “as seen in” to sometimes make veiled a new blend of natural flavors that the overall difference. can reduce the use of sugar by up to 50% in a variety of products, including desserts, cereals, granola bars, yogurt and Bartenders are finding new uses beverages. One ounce of the Mag-nifique for the bright yellow Italian liqueur Sweet Advantage ingredient can replace 16 ounces of sugar, offering a lower-cal- Strega, which is made with nearly orie, better-for-you product, said Wixon 70 different spices and herbs inexecutive Leda Strand. – Adapted from foodbusinessnews.net cluding cinnamon, white pepper, mint, nutmeg and juniper. It has a If work were so pleasant, sweet and savory flavor that sets it apart from other bitter Italian aperthe rich would keep it for itifs such as Aperol and Campari.

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— Mark Twain

– Adapted from punchdrink.com

Food Industry News® December 2015

Chef Profile

Sean Welker Restaurant: Coconutz 13 W Division Street Chicago, Illinois 60610 Birthplace: Louisiana Current Position: Executive Chef First Foodservice Job: Dishwasher Favorite Food: A lot of what inspires me in food is the connectivity between different food cultures, and how those mash-ups and reinterpretations produce surprising and wonderful results. I grew up eating food from the American South, Eastern Europe, and the Mediterranean.

My career path has let me explore Asian, Latin, and Caribbean foodways. I like to think all of them inform how I cook.

Worst Part of Job: Food is a source of joy and connection to my friends and neighbors in Chicago. I consider it a gift to be able to cook for a living, and to have the good fortune of exploring the flavors and ingredients that fascinate me. If there is a downside, it’s that I’m constantly scared of falling into the pitfall common to most chefs--boredom.

What part of the job gives the most pleasure: My favorite part of this job is connecting with people. It’s great to be able to celebrate global-inspired food with a receptive audience. Likewise, I find it very rewarding to attract younger talent and foster their palette and skills.

Best advice you ever got was: Intuition is the most powerful tool in a chef’s arsenal. That, and you must insist on greatness in every plate that leaves your kitchen.

Where do you like to vacation: I have spent significant time traveling through Southeast Asia, and the people and food cultures never fail to amaze and inspire me.

What do you enjoy most about FIN: It is industry-driven. I enjoy every issue.

Spicy Cocktails Hit the Mark This Holiday Season

Spicy spirits are finding the right balance between heat and flavor, and producers are aiming to build off the roaring success of Fireball Cinnamon Whiskey by launching other bold-flavored spirits, such as Jim Beam Kentucky Fire, Ancho Reyes Ancho Chile Liqueur, Rogue Chipotle Whiskey, Tijuana Sweet Heat, Wild Turkey American Honey Sting, St. George Green Chile Vodka and Uncle Val’s Peppered Gin. – Adapted from The Wall Street Journal

11/12/15 2:22 PM

Food Industry News® December 2015

Page 31

Happy Hour: New Laws, Same Liability With the implementation of the new Happy Hour laws that took effect in July, bars and restaurants across the state are once again able to use alcohol promotion specials and packages as part of their marketing strategy. This will, no doubt, have a positive financial impact on the bottom lines of many operations, and help drive a new wave of consumers to their favorite bars and eating establishments to take advantage of some great drink specials.

It’s also important to note however, that although it’s now legal to offer 2 drinks or a bottle of wine to a single customer, or have a no drink limit on a meal or private party package, the one thing the law has not changed is the issue of liability. Always remember: It is still illegal to serve alcohol to an intoxicated customer (.08 BAC or above) Bartenders, servers, retail clerks, and businesses that sell or serve alcohol to an intoxicated customer, are still legally liable (by law) for that customer when they leave their establishment.

Incidents involving injury, property damage, or death from an intoxicated customer can cost a bartender, server, clerk, or business owner everything they own and even send them to jail!

For more information about liquor liability and how to help protect your business, visit CPB Consulting’s website at www.charliebar.com or contact BASSET Instructor Charlie Mormino at 877884-2277.

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By Allison Grow & Antonia Scholz, franchise attorneys at Cheng Cohen, LLC At one point or another, most restaurant owners consider franchising. But, before you dive in, here are four key questions to consider: Does the brand have a record of success? To sell a franchise, you must show a prospective franchisee that your success can be duplicated. The best way to demonstrate this is through your own operations. Good rules of thumb: Does your company have at least two years of operating history? Does it have at least three locations?

Does your restaurant have a teachable “system”? If you decide to franchise, you will be required to teach each franchisee your “sys-

tem” of operations. Successful franchise brands have a system that is both recognizable and organized. Start by identifying the most important features of your brand, and then create a list of all the operational procedures that are necessary to maintain your brand’s authenticity. Remember, as your system grows, uniformity will be increasingly important.

Do you have the resources to HOURS HOURS support franchisees? Franchisees Hours/ 6/your 6Day DayService Service Department Hours Department will2424 expect continuous supMobileRepair Repair 2424/ 7/ 7Mobile port. You should consider whethRentalVehicles VehiclesAvailable Available Rental er you have the time and resources to invest in: training for your franchisees, visiting and inspect-

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ing franchised locations, maintaining and improving your “system,” and managing system-wide brand research and marketing.

Will your franchisees make money? Your franchisees will not necessarily have the same performance as you. In particular, their costs of operations will likely be higher than yours. For example, you may be receiving special pricing that will not be available to franchisees. And don’t forget about the royalties that franchisees will be paying you! After considering all of these factors, will the franchisees still have a healthy profit margin?

Green lentils

When you’re talking the tiny refined French variety of lentil, you’ve got a legume ready for prompt deployment.

Most dried legumes need to be soaked overnight, which rules them out for last-minute meals. Not so for French-style green lentils, known as vertes du Puy in France after the region where they’re grown (they’re now also grown in Italy, North America and Australia). These small, beautiful lentils have a slightly nutty flavor, don’t need soaking and are quick to cook, so you can have them on the table in next to no time. They have a great texture too; unlike red or brown lentils, they hold their shape and are less inclined to turn to mush. Lentils take up flavors easily and benefit from simmering in a flavorsome stock. Green lentils are happy dressed in a vinaigrette and served warm or at room temperature. They also make excellent bedfellows for smoky bacon, confit duck or pork – and they’re great for soaking up the juices of roast meats. – GOURMETTRAVELLER.COM.AU

11/12/15 2:22 PM

Page 32

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Food Industry News® December 2015

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Québec Partners With Roundy’s The Premier of Québec, Philippe Couillard, and the President and CEO of Roundy’s, Bob Mariano, unveiled a major partnership in the agricultural and food sector, as part of Premier Couillard’s mission to Chicago. This initiative is designed to increase the visibility of Québec’s agricultural products and food industry in the Midwest, and facilitate their distribution and access to market. Québec will work with Milwaukee-based supermarket Roundy’s to bring branded and private brand food and beverage products from Canada’s largest province to its Chicago Mariano’s Fresh Market stores in 2016.

In Wisconsin, Roundy’s (NYSE: RNDY) operates the Metro Market, Copps and Pick ’n Save grocery stores, many of which will eventually see the products and programs to be initially showcased at Mariano’s stores. Québec Premier Philippe Couillard joined with Roundy’s chairman, president and CEO Bob Mariano to announce the partnership.

“In order to stay on the path of growth, Québec’s economy must export its products. We have all the necessary tools at our disposal to conquer new markets and to grow the markets we currently serve. The stellar quality of Québec products can shine around the world and that is why today’s announcement is important for our food and beverage industry,” said Premier Couillard at the announcement.

468-7478

Frannie’s Beef Enters 25th Year in Business

In 1991 on a hot summer day, Vincent DiVincenzo Sr. was heading home from work when he came upon a vacant building at 4304 River Road in Schiller Park. With his background in the beef business, he and his brother Joe thought about converting the building into a restaurant. Established in 1991, with the assistance of their mother and father (Franca and Rosario DiVincenzo) Frannie’s Beef and Catering became a reality.

For over 24 years, Frannie’s has been serving their famous Italian Beef and Sausage sandwiches, daily fresh cut fries, hot dogs, and their very own Steak Italian. For an encore, their homemade Italian ice is a wonderful delight. That being said, Frannie’s Beef has broadened its horizons and developed Frannie’s Café at its new location at 623 south Wabash in Chicago.

This new concept in which their café provides fresh daily grab In the picture (Left to Right) and go products showcases Éric Marquis (Délégué, morning pastries, coffees, and Québec Government Office espresso which then transforms into a lunch menu with Chicago; Bob Mariano; daily soups, salads, wraps and Sicilian style pizza.

Joan Kimball (Business DeThey want to thank all of their patrons upon entering velopment Officer, Québec their 25th year in business in which Frannie’s Beef prides Government Office Chicago) and the Premier of itself on great food and customer service in hopes of anQuébec, Philippe Couillard. other 25 great years.

dec 25-32.indd 32

“The difference between successful people and very successful people is that very successful people say ‘no’ to almost everything.”

Warren Buffett, American business magnate, investor, and philanthropist:

Chopped: Impossible Restaurant Challenge

Sysco Corporation has partnered with celebrity chef Robert Irvine in the Chopped: Impossible Restaurant Challenge, a multi-faceted promotional campaign on Food Network’s broadcast and digital channels. It includes an online contest targeting restaurant professionals.

Chopped: Impossible Restaurant Challenge will ask restaurant professionals to submit recipes to be judged initially by Food Network culinary staff with 10 winners to be selected for a finalist round. A public vote then narrows the finalists to four, each of whom will fly with a guest to New York City to demonstrate their cooking skills for Chef Irvine with a grand prize winner receiving $10,000.

More information about the contest is available at FoodNetwork.com/ restaurantchallenge

You can’t climb the ladder of success with your hands in your pockets.

— Arnold Schwarzenegger

11/12/15 2:22 PM

Food Industry News® December 2015

Page 33

Just Sayin’...

After 20+ years in business I have noticed something. Two things can happen when we swallow our pride: We can use it as a bellyful of experience– learn and grow from it– or choke on it and die. All too often it’s just a choice we make.

We see countless “experienced” restaurateurs not wanting to change, not realizing that—as we all know—change is the only constant. We all need to change, to listen to our customers, to evolve, as the market does, to anticipate the next best thing and move in that direction. Now I’m not talking about just changing your prices, nor reinventing yourself and business every year; just somewhere in the middle.

The key here is to embrace change and look forward to new and exciting times. A small menu change from adding or even taking an item off may make a big difference. If you take an item off, it makes you that much more of a specialist with the items you have.

If you add an item, you signal to your customers that you are trying something new and something they may be demanding.

A restaurant owner should want to change, not feel the need to change.

Even the large chain restaurants that live on consistency, change to anticipate customer demand. On my last trip to McDonald’s, a group of seven people next to me ordered all breakfast items at 11:30 a.m. “Wow,” I thought, “We can never use that joke saying no breakfast after 10:30 a.m.” What a big change from such a simple idea.

We all need to realize that sometimes we are our own worst enemy. Excuses are made and blame is everyone else’s when it comes to our lack of success.

While there are some things beyond our control, imagine what we can control. Imagine what we can change and just didn’t because we have always done things a certain way. Those are some scary words if you think about it. What’s so important that we always stick to what we always did?

So, dare to be different. Applaud the new idea. Seek out change and the new. If we try something new and it doesn’t work out, it’s not a failure—it’s a learning experience. It’s fuel for the next time we try, and an opportunity to learn and grow. The only true failure is to not try, to not change at all.

Once I made a big menu change.

All the customers loved it; all the staff hated it, except for one older server.

She came up to me and said, “I’m glad you don’t have that ‘its fine’ mentality, because you know, if we rest, we rust.”

We learn by shutting down the ego, and honestly listening.

BIG Flavor Small PrIceS SInce 1983

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Embrace change. Growing older is a good thing. Think of the alternative.

Choose change. Dare to lead, not follow. Dare to follow through with the “idea” you have. Dare to make the choice to change. Dare to move forward…I dare you.

Pascalis Shiakallis; Food Service Representative, Farmer Brothers Coffee and Tea. Pshiakallis@farmerbros.com

2015 Chef Hall of Fame Event

Chicago Mayor Rahm Emanuel proclaimed Thursday, October 8, 2015, as “Hugo Ralli Day in Chicago”; Friday, October 9, 2015, as “Steve Lombardo Day in Chicago”; Monday, October 12, 2015, as “Georges ‘Kiki’ Cuisance Day in Chicago”; and Tuesday, October 13, 2015, as “Chef Judy Contino Day in Chicago”; Wednesday, October 14, 2015, as “Chef J Joho in Chicago”; andToThursday, October 2015, buyers as discover why15,more are switching to us, call now for free samples.

“Chef Tony Mantuano Day in Chicago”; your accountant will thank you and so will your customers! leading up to their inductions into the Chicago Culinary Museum’s Chefs Hall of Fame. All six culinary innovators were formally inducted at an event on Thursday, October 15, 2015, at the Crystal Gardens in Navy Pier. Previous inductees into the Chefs Hall of Fame include the late Chef Charlie Trotter in 2006, Chef Jimmy Bannos in 2007, Chef Rick Bayless in 2008, Chef Carrie Nahabedian in 2009, Chef Art Smith in 2010, Chef Priscilla Satkoff in 2011, Chef Graham Elliot in 2012 with Chef Jacquy Pfeiffer, in 2013 Chef Paul Kahan, Chef Alain Roby, Richard Melman, Chef Hans Aeschbacher, the late Chef Jean Banchet, and the late Chef Louis Szathmary, and in 2014, Chef Stephanie Izard, Chef Gale Gand, Chef Michael To discover why more buyers are switching to us, call now for free samples.

Kornick, Phil Stefani, and Larry Levy. your accountant will thank you and so will your customers!

SInce 1983

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11/12/15 3:25 PM

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Food Industry News® December 2015

Happy Hanukkah!

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Consumers Open to Menu Labeling Burger Alternatives Rules May

Burgers are a perennial favorite, and twists on this American classic have become more popular than ever. According to the recent Technomic report, breakfast burgers are one such trend-more than a third of millennials find them appealing. In addition, more than a third of consumers say they would like to see more alternative burger protein options, such as turkey.

Increase Sales

Restaurant chains that have created hearthealthy menu items and healthier kids menus may see upcoming menu labeling regulations as less of a challenge and more of a marketing opportunity, marketing experts said. “Those of you who have touted nutritional information as one of your pillars may be ahead of the curve,” said – For more info, visit ButterballFoodservice.com The Restaurant of Worldwide Hospitality Solutions President Hap the Future?

If current trends continue, the restaurant of the Herndon. – Adapted from nrn.com future will be almost entirely automated -- with comThe purpose puterized ordering kiosks and robotic chefs. The of life is a life restaurant will also incorporate eco-friendly touches of purpose. like bamboo construction and carbon neutral opera— Robert Byrne tion, industry experts say. – Adapted from eater.com

dec 33-40.indd 34

Take These Precautions for a Worry-Free Holiday Season

You don’t want to spend your holidays worrying about possible problems at home or on the road.

Still, catastrophes can strike at any time. The secret to surviving them is preparation. While planning your holiday, put these items on your to-do list: n Health insurance. Double-check your policy so you know what to do if you or a family member needs medical care while you’re out of town. n Homeowners policy. Look over the provisions for replacement of property in case of a theft or fire while you’re away. n Documents. Make sure all your important papers, such as your will, your durable powers of attorney for health and finances, and your life insurance policy are stored in a safe-deposit box and that each trustee has a copy. n Auto insurance. Review your policy to see if it covers you in the event of an accident when you’re driving a rental car. This will help you determine ahead of time whether you’re going to need the rental agency’s liability waiver.

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Food Industry News® December 2015

Page 35

Follow These Steps to Protect Your Corporation (Part 2)

The following highlights a number of formalities that must be followed, and a few that are simply good practice: (See steps 1-4 in the November, 2015 issue of FIN) 5. Keep Minutes of Shareholders’ and Directors’ Meetings. Prepare and keep minutes of every shareholder and board meeting, whether annual or special meeting. Every corporation must maintain records of the proceedings of its shareholders and board of directors. 805 ILCS 5/7.75(a).

There is no statutory guidance for the form or content of the records, although it is customary that minutes of each meeting be kept in a corporate minute book. Minutes should be as detailed and complete as possible, and should record all proceedings of the meeting, not just resolutions adopted.

6. Keep Written Record of Important DeciNow your customers can offer Chicago-style Italian beef that’s been made using a sions. The corporation’s business is generally to process that we’ve perfected over decades. After 34 years of preparing Italian Beef be run by the board of directors, and the Business for some of Chicago’s most successful chains, we are now offering USDA Choice Corporations Act contains many requirements Italian Beef products to food service operators and distributors. about the manner in which the board of direcJoey’s Italian Beef is slow-roasted USDA Choice beef with gravy made from beef and tors can act. It is recommended that the board natural flavors. From Joey’s All-Natural whole roasts to hand-sliced products with have a special meeting when matters of imporgravy, Authentic Brands has an option that will do Chicago and you proud. tance come up, such as entering into a new lease; entering into a substantial funding commitment; opening a new bank account or obtaining a loan; entering into a significant contractual agreement; BRANDS changing an officer’s salary; filling a vacancy on the board or appointing a new officer; considering the sale, in whole or in part, of business assets; or the dissolution of the business.

Quality Foods Products 7. Formalities for Shareholder or Board Food service and distributor inquiries welcome Decisions Without a Formal Meeting. Both the shareholders and directors of a corporation can take action by consent without a formal meeting. If this action is taken, however, the company must keep written records of all such actions. For small companies, sometimes all that needs to be done would be a yearly resolution approving, rat- Culinary Cooking Oils Free Delivery • Consistent Pricing * Personalized Service No Order Minimums ifying and adopting all actions taken by the CEO in the year. It is important to know that there are Let Chef Mac Culinary Cooking Oil Bring You Top Quality and Savings statutory requirements which must be followed OFFERING: in order for any of those actions to be valid.

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100% Corn Oil • Custom Blends Available It is recommended that each corporation, even Join the dozens of restaurants switching to Chef Mac to save time and small ones, have simple forms prepared and at labor. Call Chef Mac Now To Learn More (708) 945-9150 its disposal to use. Without following the proper formalities, a creditor may be able to “pierce the corporate veil” and reach the personal assets of the corporation’s shareholders. Also, the failure Restaurant beverage orders have fallen 4% in the past five years, led by soda to follow proper formalities can be grounds for various shareholder lawsuits. For these reasons, and milk which lost 4 billion servings between 2010 and 2015, according to NPD every business should make sure these formali- Group. Customers order drinks 70% of the time, and orders for specialty coffees, frozen drinks and tap and bottled water have risen, the report said. – Adapted ties are followed.

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– David M. Jenkins is the principal at The Jenkins Law Group, P.C. located in Chicago and servicing businesses in the Chicago area and surrounding suburbs.

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Page 36

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Allergen Poster

In case you missed the pull-out poster on pages 24-25 of the November issue issue of FOOD INDUSTRY NEWS, it is viewable at our website: foodindustrynews.com. It contains important information on dealing with food allergens and how to protect your customers and your business. In our print edition, this is a pull-out poster; if you’d like a PDF that’s print-friendly for your workplace, call in your request; we’re happy to email you a copy!.

Lou Malnati’s Heads to Phoenix

Famous Chicago deep-dish purveyor Lou Malnati’s plans on opening a Phoenix location. When Phoenix station KTAR-FM 92.3 first reported the move, Meggie Lindberg, a spokeswoman for the Malnati Organization Inc., confirmed it to the Phoenix Business Journal.

Following the Chicago Cubs and the region’s snowbirds, the 42-restaurant Northbrook-based pizza purveyor signed a lease in central Phoenix and plans to open a sprawling, 250-seat restaurant. It’s the start of what Lou Malnati’s CEO Marc Malnati hopes will be “a multistore expansion in the desert that could result in 10 restaurants.” They are aiming for a spring 2016 opening with no location disclosed so far, but the full Malnati’s menu is going with them to please Chicagoarea transplants longing for authentic deep-dish fare.

Malnati’s has 42 Chicago-area locations; this is its first operation outside of the Chicago-metro area.

When the menu moves to Arizona, so will some ingredients. A weekly delivery of cheese from a Wisconsin dairy will be trucked to Phoenix each week, and Malnati’s is working with two companies to replicate the pH of Chicago water to ensure a pie in Arizona has the same buttery and flaky crust as one baked in Chicago. –Portions from Crain’s

How To Make A Great Impression At Your Next Meeting Translate percentages into fractions: If someone says, “25% of people clicked on this button,” quickly chime in with, “So about one in four,” and make a note. Everyone will nod in agreement, secretly impressed.

Ask the presenter to go back a slide: Do this at any point in the presentation and you’ll look like you’re paying closer attention than anyone else.

Always bring a notepad with you. Take notes by writing down one word from every sentence you hear. Nod continuously while doing do.

Encourage everyone to “take a step back”: There comes a point in most meetings when everyone is chiming in, except you. This is a great point to say, “Guys, guys, can we take a step back here?” Followed by a quick, “What problem are we trying to solve?” You’ve just bought yourself another hour of looking clever. Source: sadanduseless.com

Chicago’s Lenny Rago wins “Best Pizza in America” Chicago’s Lenny Rago from Via Pizzeria 1-2-3 and his brother Gino Rago from Panino’s Pizzeria took home 1st and 2nd place respectively for the “Best Pizza in America” at the Groupon United States Pizza Team Northeast National Pizza Trials Oct. 26.

The event took place at Master Pizza in Medina, OH. Lenny earned top honors with his Artisan NeaAbove: Chianti Braised Beef Short politan pizza called “Burratina.” Gino’s secondRib Mezzaluna Ravioli is slowly braised Beef Short ribs with a Chiplace entry was a “Grandma Stuffed Green Pepper anti reduction and mirepoix then and Sausage Pie.” Leonardo Giordano, from Mona blended with parmesan and romaLisa Pizzeria in Staten Island, New York, placed 3rd no cheese for a rich and meaty ravioli. For product information or samples with his entry dubbed “The Mona Lisa.” Gino Rago’s of their pasta offerings, contact Anthony at Louisa Foods direct (708) 945efforts impressed his fellow competitors so much 8605 or contact Jeff Goworowski at Battaglia Dist. 773-851-7833 that they voted him the Competitor’s Choice Award.

Lenny Rago’s winning “Burratina” was made with fennel sausage, fresh ground pepperoni-flavored Chef and restaurateur John sausage, Sorrento Provolone cheese, Burrata cheese, Shields of Gertrude’s Restaushaved Parmesan cheese, and topped with fresh barant celebrates 25 years since sil and olive oil. his fi rst cookbook Chesapeake Bay Cooking first hit the shelves The event was organized by Groupon U.S. Pizza - he’s doing it with a 25th anTeam members Michael P. LaMarca, owner of Masniversary edition featuring old ter Pizza, and Jason Samosky, owner of Samosky’s favorites, new stories and a Homestyle Pizzeria. Sponsors were US. Foods, Sysco whole new section on libations.

Foods and Holiday Sausage. The grand prize is a trip Great gift for the cookbook to the World Pizza Championship in April 2016 in lover who loves to read stories along with the recipes. Seafood Parma, Italy.

Shmoozefest Returns Wed., February 3, Moretti’s Edison Park Co-sponsorships now available; call for details: 847-699-3300

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Food Industry News® December 2015

recipes galore along with other Chesapeake Bay staples like stuffed ham, chicken and dumplings and more. The 25th edition of Chesapeake Bay Cooking was just released and available for purchase. $32.95 from Amazon.com and johnshields.com. In full disclosure, John’s family. –MB

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Food Industry News® December 2015

Page 37

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Pretzel Rolls Continue to Increase in Popularity When it comes to pretzel rolls, consumers can’t seem to get enough. They’ve become mainstays on menus from QSR’s to upscale speciality burger places. However, buyers have come to realize that as with any artisan product, consistency is not guaranteed.

Until now.

Miller Baking Company has created a system to bake pretzel rolls consistently, every time. Their product is available under the Pretzilla brand.

Pretzilla has taken off at the Foodservice and retail levels and is now featured in many supermarket chains as well as available to restaurant chains and independents through many foodservice distributors.

As with any quality manufacturer, they are giving their customers what they need. For foodservice, they have several different bun shapes and sizes to suit any need and portion size.

If you’re considering adding a pretzel roll to your menu, be sure to taste Pretzilla brand products.

You may see their ad on page 3 of this issue.

dec 33-40.indd 37

When Stress and Negatives Overwhelm You, Disconnect If you’re often around negative people, or you watch upsetting TV, your health could suffer. “Fanatical stress creators are a major player in heart disease, depression, and obesity. Too much negativity is socially, physically and emotionally deadly.

Tune it out and you’ll better off.

Unlike other more obvious risk factors, like overindulging in junk food or not exercising, negativity subtly sneaks up on you over time, impacting your ability to think straight, rest, or stay positive.

You need to unplug from negative influences when: ■ Your responses to good things are negative ■ Your feelings and emotions are inappropriate to good moments and events ■ Unhappiness lasts an excessively long time ■ It overwhelms, overpowers, or overworks you Just as stress is contagious, happiness is contagious, too, and research proves it. A study examined the emotional content of one billion Facebook posts and suggested that while both positive and negative emotions seem to be contagious, positive emotions are actually more contagious than negative emotions. Happy, funny, heartwarming and positive influences even extends out to three degrees of separation: ■ A spouse has an eight percent increased chance of happiness ■ Your next-door neighbor has a 34 percent increased chance of happiness ■ A friend who lives within a mile has a 25 percent increased chance of happiness

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Happy Hanukkah!

Food Industry News® December 2015

Cyber Security

Dusek’s Honored 6-Time Michelin star winner and Chicago Executive Chef/Partner Jared Wentworth (Longmont & Eagle 20112016) became a two-star Michelin chef as his beer-centric Chicago restaurant, Dusek’s was also awarded with its first Michelin Star. Dusek’s is located in Pilsen’s Thalia Hall—a restored and architectural landmark, which was originally modeled after the Prague Opera House in the 1800s. Now a music venue for an eclectic array of artists to perform such as Estelle, John Hiatt, Interpol, Andrew W.K. and The Smashing Pumpkins, Joshua Radin, Andrew Belle, Cary Brothers, The Ting Tings, Dr. Dog and Dar Williams, Michelin has confirmed that Dusek’s is the only Michelin-starred restaurant in the U.S. to be located in the same venue as a live concert hall.

Executive Chef/Partner Jared Wentworth, Bruce Finkelman and Craig Golden opened doors to the unique property in 2013 within Thalia Hall, Pilsen’s restored and historic architectural landmark from the 1800s. Celebrating the enduring link between beer, food and hospitality, Dusek’s is a place to sample beer-centric cuisine, with each item specifically crafted to pair with one of the 24 rotating draught offerings. Wentworth, who is now a 6-time Michelin star recipient for his work at Logan Square’s Longman & Eagle, has now become a two-star chef with this added accolade for Dusek’s.

“We love the idea that you can catch a show by an artist like Estelle, Interpol, Andrew W.K., The Smashing Pumpkins or Joshua Radin, and enjoy a Michelin-star meal under the same roof. We’re incredibly humbled for the opportunity,” says Partner Bruce Finkelman.

Chef Jared Wentworth, Bruce Finkelman and Craig Golden opened Dusek’s as a place to sample beer-centric cuisine, with each item specifically crafted to pair with one of the 24 rotating draught beers. The venue, was named “Best New Restaurant” by both Chicago Magazine and Thrillist. Dusek’s is at 1807 S. Allport St, Chicago.

dec 33-40.indd 38

By: Clark Schweers and Matt Hanson Restaurant owners should understand what customer information they own, how it’s collected and where it’s stored in order to understand their potential exposure to a data breach. This is especially true if you use a third party for credit card processing or data storage. It’s important to remember that the party responsible for customer data is you, as the owner, and not your vendors.

You can manage these risks and mitigate potential costs in three simple steps: 1: Consider your current inventory of customer data and how well-secured it is.

An IT expert can help with this assessment and address vulnerabilities, such as others’ access to your data on a shared server or unnecessary entry points for vendors to access customer data. You can also minimize your risk exposure by developing a practice to routinely purge old or unnecessary records.

2: Consider adding language to relevant vendor agreements that would either indemnify you if the breach originated from their systems, or reimburse you for data breach recovery costs that result from the vendor’s own actions or negligence.

Consider whether cyber insurance is right for your business by speaking with your insurance agent. Cyber insurance won’t prevent a data breach, but it can help mitigate the costs associated with the investigation and remediation.

3: Employee Crime/Theft. A disgruntled current or former employee has the potential to hit you where it hurts—your bottom line. A frequently cited statistic from a National Restaurant Association survey says that employee theft accounts for 4 percent of a restaurant’s revenue. Employee theft can take many forms, including inventory theft, unauthorized comps, fraudulently applied discounts and untracked cash sales.

Restaurant owners should develop internal controls to prevent and detect employee theft. Examples include implementing employee background and work history checks, installing security cameras, using handheld EMV pay terminals, tracking sales through a POS system and controlling access to cash and higher value inventory such as alcohol. Additionally, managers should monitor sales activity to detect unusual patterns, such as a significant number of voids by an employee that could indicate employee theft. Large-scale restaurant operators can also consider obtaining insurance coverage on a fidelity or employee crime policy, which could cover losses associated with employee thefts.

USPS Changes

To compete with FedEx and UPS, the beleaguered U.S. Postal Service is testing enhanced services in select locations. Mail notification. This new service, which is expected to launch in New York City, will tell customers what’s coming to their mailbox every day by sending e-mails they can read on their mobile device. The service doesn’t include packages.

Sunday and same-day delivery. This holiday season, some customers can expect their gifts and packages to be delivered on some Sundays leading up to Christmas. Sunday delivery will be offered in most major U.S. cities with high package volume.

The USPS also has a pilot program for same-day delivery in New York City and for grocery delivery through Amazon in some locations in California and New York.

Alcohol delivery. Postmaster General Megan Brennan has said that delivering beer, wine and spirits would make the USPS more competitive. Current law prohibits U.S. mail carriers from delivering alcoholic beverages.

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Food Industry News® December 2015

Europe’s Shorter Work Days Grow The British Independent reports that Sweden is considering moving to a six-hour working day in a bid to increase productivity and make people happier.

Some employers across the country have already made the change, according to the Science Alert website, which said the aim was to get more done in a shorter amount of time and ensure people had the energy to enjoy their private lives.

Toyota centres in Gothenburg, Sweden’s second largest city, made the switch 13 years ago, with the company reporting happier staff, a lower turnover rate, and an increase in profits in that time.

Filimundus, an app developer based in the capital Stockholm, introduced the six-hour day last year.

“The eight-hour work day is not as effective as one would think,” Linus Feldt, the company’s CEO told Fast Company.

“To stay focused on a specific work task for eight hours is a huge challenge. In order to cope, we mix in things and pauses to make the work day more endurable. At the same time, we are having it hard to manage our private life outside of work.” Mr Feldt has said staff members are not allowed on social media, meetings are kept to a minimum, and that other distractions during the day are eliminated - but the aim is that staff will be more motivated to work more intensely while in the office.

He said the new work day would ensure people have enough energy to pursue their private lives when they leave work – something which can be difficult with eighthour days.

The French have been at 7 hours workday, compulsory, for quarter of a century, focussing on family and personal wellness. Germany (average annual wages: $40,000), Switzerland (average annual wages: $50,000) and Belgium (average annual wages: $44,000) average 35 hours a week. In Italy, the maximum work week for full-time employees is 40 hours, and overtime is limited to 8 hours on top of that. Employers can face fines if workers exceed that amount. Germany and Italy’s governments have encouraged work-sharing for decades.

The American work week is the longest in the organized world.

Page 39

Beautiful Websites. Right Price.

Missing Dollar Signs Dollar signs left off of the prices of a menu are gone for a reason; They remind consumers that they’re spending money. Restaurants that have left them off have seen higher sales, averaging as much as $5.55. –Cary Miller

Egg Prices Remain High Egg prices soared after an avian influenza outbreak decimated flocks earlier this year, and are likely to remain high as demand grows and production lags, analysts said. It’s expected to take egg producers 1218 months to return to pre-outbreak production levels, said United Egg Producers CEO Chad Gregory.

– Adapted from Restaurant-Hospitality

Digital Eye Damage!

Did you know your electronics emit a blue light that could be bad for your eyes? Sunlight is a source of blue light and it has many benefits, including regulating circadian rhythms, elevating mood and boosting alertness. That said, overexposure can have negative consequences, and our exposure is increasing due to our dependency on electronic devices. Nearly 70 percent of adults now experience digital eye strain – which includes symptoms like blurry vision, difficulty focusing, dry and irritated eyes, headaches and neck and back pain – due to prolonged use of electronic devices. Studies also suggest that overexposure to blue light can damage the retina, leaving the eye vulnerable to permanent vision loss. What can we do to protect our eyes without giving up TV and tablets? Reduce screen brightness and use the 20/20/20 rule, where every 20 minutes you take a 20-second break and focus your eyes on something 20 feet away. And remember to blink often to prevent dry eyes.

dec 33-40.indd 39

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SLEEP

Experts recommend an average of eight hours of sleep a night, Canada’s BEST HEALTH found that 60% of adults average only 6.5 hours per night and 30% get under six hours. There is a natural decline as we age, and stress causes a significant inhibition of melatonin production; a lack of sleep raises cortisol, creating a vicious cycle of sleeplessness and anxiety. Melatonin production is inhibited by many common drugs. Melatonin supplements are safe when used properly.

Plastic Solution To Cleaner Water Our waterways are teeming with plastic waste.

Some five trillion bits now clog the world’s oceans, ending up in everything from deep-sea sediments to plankton guts. Nobody wants all this rubbish – except chemist Abby Knight, that is. In fact, she’s adding more. Since 2011, the 26-year-old post-doc, now at the University of California, Santa Barbara, has been building a vast library of plastic microbeads – each the size of a grain of sand – with a range of special powers. One is the ability to pull hexavalent chromium out of groundwater.

Chromium is nasty. In high enough doses, the

industrial byproduct can cause cancer. “Currently we attempt to solve it by saying, ‘Don’t drink this water and eventually it will diffuse,’” Knight says. But her beads offer a solution.

They’re coated in peptoids, a class of synthetic molecule she has tweaked to target chromium.

When Knight dumps the beads into water, the peptoids’ “arms” grab on to the toxic metal, clearing up the contamination. Of course, some of us don’t want to hear that water needs more plastic, and researchers still need to find a way to scoop out these microbeads (along with the ones that originated in your face wash). But with a pinch of chemistry, Knight has turned a filthy pollutant into a potent purifier – a Brita filter for the planet.

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Page 40

Happy Hanukkah!

When Customers Stress Out... And Why

They’re called high-emotion services, those that trigger stress before the service even begins; birth, marriage, illness, and death fall into this category, as do airline travel, car and computer repair, event-planning and home fixes.

High-emotion services may elicit intense feelings for the following reasons: 1: Lack of familiarity with delivery. When people must quickly arrange something (funeral, dinner, event), there is uncertainty surrounding expenses and options.

2: Lack of control over the performance of the service.

Complaints about auto repair shops regularly top lists.

3: Consequences if things go wrong. Legal services for a divorce can have a huge effect on a client’s finances, child custody, and self-esteem.

4: Complexity that makes the customer feel dumb.

When a customer has no way to judge either the diagnosis or the suggested repair is real, they feel belittled.

5: Long duration across a series of events. Anything that involves extendWhat we do: 1. We come to you, give you a free estimate, take ed planning has plenty of exact measurements. opportunities for pitfalls.

2. We exactly match your fabric or vinyl and cusSatisfying anxious or tom sew a booth seat or back replacement. customers 3. Within 10 days we come to you early in the overwrought morning before you open, install the new covers who are contending with and your booths look new!

Our replacements save you over 90% over the these issues is a challenge cost of buying new seating depending on the for service providers. vinyl. We work around your schedule and work Respond early to intense quickly, quietly and neatly. With our service, you are never without seating! Over 98% of our cus- emotions, enhance customers’ control, and rigorously tomers become repeat customers.

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Not Blowing Smoke Half of all Americans don’t have a fire escape plan and a third don’t own a fire extinguisher. According to a Liberty Mutual Insurance survey of 1,021 adults, a majority of Americans have no fire safety plan or precautions.

The American Red Cross says that every two and a half hours someone is killed in a home fire. In a typical year, 20,000 people are injured in home fires.

Children and older adults are twice as likely to die in a home fire as the American population at large, and a working smoke alarm reduces one’s chances of dying in a fire by nearly half.

dec 33-40.indd 40

Food Industry News® December 2015

How Food and Beverage Companies Save on Film and Paper Banding

Food and beverage companies look to domestic, second source suppliers for banding film and paper consumables to cut costs and delivery time Google the word ‚“banding” and the top results are sure to be related to the industrial steel, poly and polyester bands used to secure pallets or other boxed goods for shipping.

Less well known is the ‚foodservice type of banding: poly film and paper used to secure lids to containers and products packaged in corrugated trays by food and beverage companies.

These banding film and paper are often used as a more economical, greener (less waste) alternative to shrink film and poly bags.

Available in a variety of roll sizes in clear or colored poly, or brown and white paper, these consumables appear to be standard items that could be supplied by just about any conventional packaging supply house.

However, this is not the case. Most packaging supply distributors offer conventional packaging materials (stretch film, bubble, foam, corrugated and Jan/San products etc.), but don’t have the converting capabilities to provide these films or paper, so they don’t offer them.

Only a rare combination of paper/film distributor and converter is qualified to provide this type of material, one that understands the specific details of the consumables required for the various overseas brands and the requirements such as thickness of the material, width, and other key details.

Unlike overseas suppliers, which can take weeks of lead-time to restock banding supplies including production and shipping, a domestic source can ship standard stock the same day and most special stock requirements within a few days.

Pacific Packaging, a U.S. film and paper manufacturer, distributor and converter, offers a variety of banding materials slit to the required widths that work on automatic and self-standing banding equipment from ATS, Felins, Wexler, Blumer USA, BandAll, PB 110, Polar Auto Cut, Busch, BL Products, MBO, Heidelberg and Akebono, among others. Pacific is also an authorized distributor of the Akebono line of banding equipment.

A domestic supplier has other advantageous programs as well. Stable pricing can be further achieved with contracted blanket orders and dated deliveries for up to one year. This eliminates the extremely high prices of foreign material and ensures meeting budgetary forecasts. Since consumables must be continually ordered, the savings go directly to the bottom line.

One attractive strategy being employed by Pacific Packaging Products, for example, is to offer consignment programs that allow the customer to only pay for the material they use on a monthly basis and also allows inventory and payment to be managed electronically. Consignment allows the customer to have 60-90 day supply in their warehouse. Should they suddenly get busy, the materials are readily available at their disposal. Furthermore, there are considerable transportation savings shipping 60-90 days compared to monthly shipments.

For further information visit filmandpaperbandingmaterials.com

11/12/15 3:35 PM

Food Industry News® December 2015 ACCOUNTANTS BDO (Formerly SS&G)...................................

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

847-824-4006

Chicago Booth ................................. Page 13

773-378-8400

Captain Ken’s Foods........................ Page 18

312-729-8100

Richardson Seating-Fse. Division ..................

312-829-4040

CHORIZO

Waco Manufacturing ......................................

312-733-0054

Quay Corp........................................ Page 10

ACCOUNTING FIRMS Parhas & Associates ........................ Page 20

708-430-4545

Plante Moran..................................................

312-207-1040

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

847-699-3300

AIR FILTERS-SALES & SERVICE Averus ............................................................

800-393-8287

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

708-344-0344

ALARM SYSTEMS Keyth Security Technologies ..........................

847-433-0000

ALLERGEN TRAINING Illinois Food Allergy Education Assoc ............

847-917-9117

ARCHITECTS Dearborn Architects ......................... Page 25

312-939-3838

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

847-920-1100

ASIAN FOOD PRODUCTS Kikkoman Sales USA ....................... Page 25

630-954-1244

Eastland Food Corporation ............................

630-633-2470

ASSOCIATIONS Illinois Restaurant Association ......... Page 37

312-787-4000

ATM MACHINES Meirtran ATM.................................... Page 25

800-382-5737

ATTORNEYS Judd Lofchie & Associates ............... Page 20

630-236-3600

The Jenkins Law Group ................... Page 16

312-726-0666

Dregerlaw.......................................................

312-322-0955

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

312-662-4897

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

847-260-8182

AUCTIONEERS Bob King Auctions ............................ Page 39

847-458-0500

AWARDS Classic Design Awards ..................................

847-470-0855

AWNINGS & CANOPYS Chesterfield Awnings ....................... Page 20

312-666-0400

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

773-887-3935

BAKERS-WHOLESALE Eli’s Cheesecakes............................ Page 21

773-736-3417

Gerhard’s European Desserts ......... Page 28

847-234-0023

Gonnella Baking Co ......................... Page 13

312-733-2020

IL Mulino di Valenzano Bakery ......... Page 33

773-934-1625

Miller Baking .................................... Page 03

414-347-2300

JR Dessert Bakery .........................................

773-465-6733

Milano Baking ................................................ 800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist............. Page 16

815-712-7707

BAKERY-PRODUCTS Instantwhip Chicago......................... Page 28

800-933-2500

Miller Baking .................................... Page 03

414-347-2300

BAKLAVA Libanais Sweets .............................................

847-329-5060

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

847-805-9520

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

dec41-48.indd 41

Ramar Supply Co............................. Page 24

708-233-0808

BASSET TRAINER CERTIFICATION CPB Consulting..............................................

877-884-0277

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

630-483-2256

BEEF New S B L INC ................................. Page 19

Chicago Booth ................................. Page 13

773-378-8400

Waco Manufacturing ......................................

312-733-0054

BOOTHS-UPHOLSTERERS Chicago Booth ................................. Page 13

773-378-8400

BREAD & ROLLS Gonnella Baking Co ......................... Page 13

312-733-2020

IL Mulino di Valenzano Bakery ......... Page 33

773-934-1625

BREAKFAST-FOODS Menza Foods ................................... Page 48

630-230-0332

BURGLAR ALARM SYSTEMS Keyth Security Technologies ..........................

847-433-0000

BUTTER-CLARIFIED Danish Maid Butter Co ..................... Page 34

773-731-8787

BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ..................... Page 34

773-731-8787

CABLE TV-SALES & INSTALLATION All Internet Now..............................................

312-335-9495

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

847-637-3500

CAMERA & VIDEO SYSTEMS Keyth Security Technologies ..........................

847-433-0000

CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care..................... Page 10

847-827-1188

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

Schmaus Cash Register & POS ....................

DCI Central ...................................... Page 32

Trinet ..............................................................

847-709-2600

LessThanComEd.com ...................................

312-437-1818 630-254-3365

ETHNIC FOODS

773-252-7000

Kikkoman Sales USA ....................... Page 25

773-638-5310

Passion House Coffee Roasters ....................

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

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

708-344-0344

630-390-6613

FIRE ALARM REPAIR & TESTING

773-252-7000

FIRE SUPRESSION SYSTEMS

Valley Fire Protection .....................................

Averus ............................................................

800-393-8287

Foster & Son Fire Extinguishers ....................

708-233-9505

Fox Valley Fire & Safety.................................

847-695-5990

800-767-5352

FIRE-ALARM SYSTEMS

773-529-6000

FIRE-EXTINGUISHERS

Keyth Security Technologies ..........................

CONSULTING & DESIGN 630-628-0811 630-230-0332

Averus ............................................................

800-393-8287

Foster & Son Fire Extinguishers ....................

708-233-9505

Affirmed Medical Service ................. Page 21

EX-Cel Corned Beef ......................................

312-666-2535

Sexton Complete Care..................... Page 10

Vienna Beef ...................................................

773-278-7800

FLOORS-SALES & REPAIRS

CORPORATE GIFTS

Instantwhip Chicago......................... Page 28

800-468-7478

Quay Corp........................................ Page 10

Customcrete LLC ...........................................

773-278-7800

847-827-1188 847-651-9699

FOOD DISTRIBUTORS Christ Panos Foods ......................... Page 06

312-421-6100

Devanco Foods ................................ Page 07

847-228-7070

Tec Foods Inc................................... Page 12

773-638-5310

800-933-2500

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

312-644-8004

847-800-8567

Artisan Specialty Foods .................................

708-762-5238

Kingdom Farms..............................................

312-226-4456

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

800-621-0099

Market Produce..............................................

312-666-3106

US Foods .......................................................

800-323-1004

708-476-5523

DECOR & DESIGN Zap Props ........................................ Page 30

847-322-9185

FLOOR MAINTENANCE

CORNED BEEF-FRESH

J & C Enterprises ...........................................

847-433-0000

FIRST AID-EQUIPMENT & SUPPLIES

CORNED BEEF HASH

Vienna Beef ...................................................

630-761-3168

888-491-1641

CONSTRUCTION-RESTAURANTS

Menza Foods ................................... Page 48

773-478-3890

312-733-3998

CONCESSION EQUIPMENT & SUPPLIES

A D E Foodservice Equipment .......................

Faucet Shoppe The ......................... Page 14

800-393-8287

COLD STORAGE

Chicago Builders & Contractors ....... Page 18

630-954-1244

Averus ............................................................

COFFEE-GOURMET & SPECIALTY

Gold Medal Products .....................................

770-883-7441

FILTERS-EXHAUST SYSTEMS

Tec Foods ........................................ Page 12

Perishable Distribution Solutions ...................

847-846-9823

FAUCETS 773-252-7000

COFFEE ROASTERS

True Brew Outfitters .......................................

888-874-6388

ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS.....................................................

COFFEE HOUSE PRODUCTS

888-874-6388

ENERGY BROKER (ELECTRIC & GAS)

True Brew Outfitters .......................................

True Brew Outfitters .......................................

847-381-0448

EMPLOYEE BENEFITS PROVIDERS

Royal Cup Coffee............................. Page 11

847-675-6066

773-376-2278

Chicago Booth ................................. Page 13

773-378-8400

Clear Chair Store ...........................................

773-253-4883

Richardson Seating-Fse. Division ..................

312-829-4040

Waco Manufacturing ......................................

312-733-0054

DESSERTS Algelato Chicago .............................. Page 17

847-455-5355

312-642-5538

Eli’s Cheesecakes............................ Page 21 Gerhard’s European Desserts ......... Page 28

708-450-0074 773-736-3417

DIRECTV

Menza Foods ................................... Page 48

630-230-0332

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

Tec Foods Inc................................... Page 12

773-638-5310

DISHWASHER-LEASING & RENTAL

GFS Marketplace ...........................................

800-968-6361

Cintas Corporation .........................................

630-543-3666

Grecian Delight ..............................................

847-364-1010

Lee’s Chemical Solutions...............................

844-550-5337

Riverside Foods .............................................

800-836-8303

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

CHEESE-WHOLESALE Wiscon Corporation .......................................

Eli’s Cheesecakes............................ Page 21 Lee’s Chemical Solutions...............................

844-550-5337

CHICKEN-PROGRAMS 847-705-6619

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

DAIRY-PRODUCTS

CHAIRS-COMMERCIAL

Mackay Heating & Mechanical......... Page 24

EMPLOYEE SERVICE OUTSOURCING

800-968-6361

CATERING-VEHICLES

ELECTRICAL REPAIR & MAINTENANCE 847-699-3300

847-361-0289

CUSTOM PLASTIC CUPS

CASH REGISTERS & SUPPLIES

800-393-8287 708-344-0344

SuperClean ....................................................

COFFEE & TEAS

847-729-8000

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

Trinet ..............................................................

T F Processors................................. Page 02

312-738-1111

Averus ............................................................

800-560-6619

630-320-1417

BOOTHS

Enviromatic Corp of America ........... Page 29

Reckitt Benckiser-Professional ........ Page 23

COFFEE

630-941-7000

630-972-1189

CLEANING PRODUCTS

847-676-9500

BEVERAGES Lifestyle Beverages........................................

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

Jeff Goworowski.............................................

DUCT CLEANING

847-800-8567

CLASSIFIED ADVERTISING

CO-PACKERS

BENEFITS-EMPLOYEE BenefitMall .....................................................

Pacific Cigar Company .................... Page 40

773-376-8280

BEER DISTRIBUTORS Louis Glunz Beer ............................. Page 02

DISTRIBUTOR SALES REPS 800-510-3811

CIGARS

CHEMICALS 708-824-0058

BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ...............

BAR SUPPLIES

CHEESECAKES 773-887-3935

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

Page 41 CHILI

BAR STOOLS

FSI/Foodservice Solutions .............................

847-719-6088

DELIVERY-VEHICLES DCI Central ...................................... Page 32

800-468-7478

FOOD EQUIPMENT Bob King Auctions ............................ Page 39

847-458-0500

773-736-3417

Gold Medal Products .....................................

800-767-5352

847-234-0023

FOOD PHOTOGRAPHY

DIRECT MAIL PROGRAMS

Al MacDonald Partners LLC ............ Page 17

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

847-699-3300

FOOD PRODUCTS

847-637-3500

630-283-0038

11/11/15 10:42 AM

Page 42

TO PLACE CLASSIFIEDS, CALL 847-699-3300 GREASE TRAP PUMPING SERVICE

Northern Illinois Insurance ............... Page 34

815-226-9353

LOCKSMITH & SAFES

800-510-3811

Tierra Environmental........................ Page 14

888-551-1998

Society Insurance ............................ Page 02

888-576-2438

Keyth Security Technologies ..........................

Kaluzny Bros Inc ............................................

815-744-1453

Caro Insurance Services................................

708-745-5031

LOGISTICS COMPANIES

770-883-7441

GREASE-EXHAUST CLEANING

Clermont Specialty Managers ........................

800-504-7012

Perishable Distribution Solutions ...................

FOOD PRODUCTS-PREPARED Captain Ken’s Foods........................ Page 18 FOOD-DISTRIBUTION SOFTWARE TopshelfDS.....................................................

FOOD-PRODUCTION SOFTWARE TopshelfDS.....................................................

770-883-7441

FOODSERVICE EQUIPMENT Leach Food Equipment Dist............. Page 16

815-712-7707

March Quality Used & New Equip.... Page 11

800-210-5895

Zepole Restaurant Supply ............... Page 04

630-783-1239

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

630-833-2828

Thunderbird Food Machinery .........................

866-451-1668

FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ................... Page 20

888-908-5600

Mackay Heating & Mechanical......... Page 24

847-381-0448

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

847-635-0172

FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .......................

630-628-0811

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

630-833-2828

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

847-920-1100

FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ................... Page 20

888-908-5600

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

847-635-0172

FOODSERVICE-SUPPLIES Ramar Supply Co............................. Page 24

708-233-0808

GFS Marketplace ...........................................

800-968-6361

FREEZER & REF TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries.............

847-350-9774

FREEZERS-ALL TYPES Custom Cooler & Freezer ................ Page 10

630-879-3131

FRYERS FSI/Foodservice Solutions .............................

847-719-6088

FURNITURE-COMMERCIAL Richardson Seating-Fse. Division ..................

312-829-4040

GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .....................

708-641-7007

GELATO Algelato Chicago .............................. Page 17

847-455-5355

Palazzolo’s Artisan Dairy ................. Page 27 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy ................. Page 27 800-4GE-LATO Kool Technologies ..........................................

Food Industry News® December 2015

630-483-2256

GIARDINERA

847-729-8000

Concklin Insurance Agency............................

630-268-1600

MANUFACTURERS REPRESENTATIVES

Averus ............................................................

800-393-8287

ISU Northwest Insurance Services ................

888-366-3467

Vicki Righeimer & Associates ........................

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

708-344-0344

The Horton Group ..........................................

312-917-8610

MEAT PROCESSING EQUIP SALES & SERVICE MEAT-SMOKED

INSURANCE SERVICES

GREEK FOOD PRODUCTS Kronos Foods.................................................

800-621-0099

Northern Illinois Insurance ............... Page 34

815-226-9353

Olympia Foods ...............................................

773-735-2250

Clermont Specialty Managers ........................

800-504-7012

INSURANCE-INDUSTRIAL & COMMERCIAL

GYROS Devanco Foods ................................ Page 07

847-228-7070

Jos Cacciatore & Company ............. Page 09

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

800-621-0099

INTERIOR DESIGNERS

Olympia Foods ...............................................

773-735-2250

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

BenefitMall .....................................................

630-320-1417

All Internet Now..............................................

Trinet ..............................................................

888-874-6388

INTERNET ADVERTISING

HAMBURGER PATTY MANUFACTURER Devanco Foods ................................ Page 07

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

847-228-7070

HAMBURGERS -FRESH & FROZEN Allen Brothers 1893 .......................................

773-890-5100

312-846-1361

847-920-1100

Allen Brothers 1893 .......................................

773-890-5100

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

312-644-8004

312-335-9495

Kingdom Farms..............................................

312-226-4456

R Whittingham & Son Meats ..........................

708-371-1650

847-699-3300

MEATBALLS

773-454-1300

ITALIAN BEEF Authentic Brands.............................. Page 35

708-749-5430

Mackay Heating & Mechanical......... Page 24

847-381-0448

Bari Beef .......................................... Page 16

847-305-0056

Mechanical 24 ................................................

847-987-9738

Devanco Foods ................................ Page 07

847-228-7070

Serrelli’s Foods ................................ Page 11 877-385-BEEF

Enviromatic Corp of America ........... Page 29

847-729-8000

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

Automated Cleaning (Foster & Son) .............

708-233-9505

ITALIAN FOOD SPECIALTIES

Averus ............................................................

800-393-8287

E Formella & Sons .........................................

630-873-3208

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

708-344-0344

Natali Brand ...................................................

847-668-6590

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

HOOD SYSTEMS-FIRE Averus ............................................................

800-249-5226

ITALIAN SAUSAGE 312-666-5222 800-393-8287

HOT DOGS

Devanco Foods ................................ Page 07

847-228-7070

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

312-644-8004

JANITOR-SUPPLIES Ramar Supply Co............................. Page 24

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

773-277-3095

JAPANESE-FOOD PRODUCTS

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

800-249-5226

Kikkoman Sales USA ....................... Page 25

Vienna Beef ...................................................

773-278-7800

JUICERS-FRUIT & VEGETABLES

ICE CREAM

Berkel Midwest...............................................

708-233-0808 630-954-1244 800-921-9151

Algelato Chicago .............................. Page 17

847-455-5355

KITCHEN-EXHAUST SYSTEMS/CLEANING

Chocolate Shoppe Ice Cream .......... Page 38

608-221-8640

Enviromatic Corp of America ........... Page 29

Fox Valley Farms ............................. Page 08

630-231-3005

Averus ............................................................

800-393-8287

Homer’s Gourmet Ice Cream ........... Page 22

847-251-0477

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

708-344-0344

Instantwhip Chicago......................... Page 28

800-933-2500

KNIFE-SHARPENING SERVICE

847-729-8000

847-668-6590 312-421-0485

Palazzolo’s Artisan Dairy ................. Page 27 800-4GE-LATO

Cozzini Inc .....................................................

888-846-7785

Nestle Ice Cream Company ...........................

Maestranzi Brothers .......................................

708-867-7323

Authentic Barnds.............................. Page 35

708-749-5430

ICE CREAM-EQUIPMENT & SUPPLY

E Formella & Sons .........................................

630-873-3208

Flexi Inc............................................ Page 13

312-842-8822

Sarica Foods ..................................................

847-671-9680

Kool Technologies ..........................................

800-531-2663

LAMB-WHOLESALE 630-483-2256

ICE MACHINE REPAIR & SANITIZING Major Appliance Service ................................

Allen Brothers 1893 .......................................

773-890-5100

LAW FIRMS 708-447-4100

Dregerlaw.......................................................

312-322-0955

ICE MACHINES

LINEN SUPPLY & RENTAL SERVICE

Apex Beverage Company ................ Page 19 877-901-APEX

Cosmopolitan Textile ......................................

773-254-6100

847-381-0448

ICE MACHINES-SALES-RENTAL OR LEASING

Mickey’s Linen ...............................................

773-545-7211

Empire Cooler Service ...................................

312-733-3900

Party Linens by DeNormandie .......................

773-731-9281

Artisan Specialty Foods .................................

708-762-5238

Mechanical 24 ................................................

847-987-9738

Valley Linen Supply........................................

630-897-4474

Market Produce..............................................

Viola Imports ..................................................

GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical......... Page 24 GOURMET-FOOD PRODUCTS 312-666-3106

ICE-MAKING EQUIPMENT/REPAIR & SERVICE

LIQUOR LIABILITY/AUTO/UMBRELLA

847-690-0790

Mackay Heating & Mechanical......... Page 24

Northern Illinois Insurance ............... Page 34

ICE-SCULPTURE

GRASSFED BEEF Tallgrass Beef Company .................. Page 08

312-846-1361

dec41-48.indd 42

AAA Nadeau’s Ice Sculptures ........................

708-366-3333

815-744-1453

Jos Cacciatore & Company ............. Page 09

Daniel Rubinow License Law Group ..............

Peerless Liquors ............................................

708-749-5430

Bari Beef .......................................... Page 16

847-305-0056

MEDICAL SUPPLIES Affirmed Medical Service ................. Page 21

847-322-9185

MENUS-CUSTOM PRINTED Accurate Printing............................................

708-824-0058

MILK Instantwhip Chicago......................... Page 28

800-933-2500

MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ...............

847-705-6619

NACHO-EQUIPMENT & SUPPLIES Gold Medal Products .....................................

800-767-5352

NAME-PLATES & TAGS Classic Design Awards ..................................

847-470-0855

OIL FILTRATION DEVICES Vito AG ...........................................................

847-859-0398

OIL-FRYING Chef Mac Culinary Cooking Oils ...... Page 35

708-945-9150

OILS & FATS-COOKING Columbus Vegetable Oils................. Page 05

773-265-6500

OILS & SHORTENING Chef Mac Culinary Cooking Oils ...... Page 35

708-945-9150

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 24

847-381-0448

OVENS-SALES & SERVICE Cobblestone Ovens .......................................

847-635-0172

Sunshine Supply Company.............. Page 10

773-927-2828

PAINTING & HANDYMAN SERVICES 773-809-5409

LIQUOR-WHOLESALE 312-259-8200

Authentic Brands.............................. Page 35

PACKAGING 815-226-9353

LIQUOR LICENSE ASSISTANCE

INSURANCE

GREASE REMOVAL SERVICE Kaluzny Bros Inc ............................................

847-381-0448

MEAT-WHOLESALE Tallgrass Beef Company] ................. Page 08

HEATING & AIR CONDITIONER SERVICE & REP

HOOD & EXHAUST-CLEANING

800-382-2266 847-228-7070

INVENTORY CONTROL Sculpture Hospitality ......................................

Nueske Applewood Smoked Meats ...............

800-921-9151

Devanco Foods ................................ Page 07

INTERNET ACCESS

H/R-HUMAN RESOURCE SERVICES

Berkel Midwest...............................................

847-899-8146

312-264-6055

V Formusa Company .....................................

GLASSWARE

888-491-1641

Enviromatic Corp of America ........... Page 29

Natali Brand ...................................................

GIARDINIERA

847-433-0000

Schubert Painting...........................................

847-606-9660

PANCAKE-BATTER & MIX 773-378-3908

Tec Foods Inc................................... Page 12

773-638-5310

11/11/15 10:42 AM

Food Industry News® December 2015 PAPER-PRODUCTS Ramar Supply Co............................. Page 24

PARTY-FAVORS & SUPPLIES

708-233-0808

Ramar Supply Co............................. Page 24

708-233-0808

Pastafresh Home Made Pasta .......................

773-745-5888

Leo’s Gluten-Free ..........................................

847-233-9211

PASTA-FRESH AND FROZEN PASTA-GLUTEN FREE

PASTRIES-WHOLESALE

Gerhard’s European Desserts ......... Page 28

847-234-0023

TNG Industries ...............................................

708-449-1100

Berkel Midwest...............................................

800-921-9151

Payville Usa The Hero’s of Payroll... Page 03

630-366-2600

BenefitMall .....................................................

630-320-1417

Trinet ..............................................................

888-874-6388

PATIO HEATERS

PATTY MACHINES/FOOD FORMERS PAYROLL SERVICE

PEST CONTROL/PEST ELIMINATION

Mc Cloud Services ........................... Page 22

800-332-7805

Presto X Pest Control ....................................

888-627-5772

PHONE & VOIP SERVICES

All Internet Now..............................................

312-335-9495

Keyth Security Technologies ..........................

847-433-0000

PHONE SYSTEMS

PHOTOGRAPHY-FOOD

Al MacDonald Partners LLC ............ Page 17

PICKLES & RELISH

Vienna Beef ...................................................

PIZZA OVEN RENTAL

Chicago’s Own Mobile Pizza Co ....................

PIZZA SUPPLY DISTRIBUTORS

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

PLAQUES

Classic Design Awards ..................................

PLUMBING SERVICES

Drip Drop Plumbing........................................

PLUMBING SUPPLIES

Faucet Shoppe The ......................... Page 14

POINT OF SALE SUPPLIES

Schmaus Cash Register & POS ....................

POINT OF SALE SYSTEMS

630-283-0038 773-278-7800 708-305-0236 312-644-8004 847-470-0855 630-412-1179 773-478-3890 847-675-6066

Alpha POS Services ......................................

630-690-2870

Retail Control Solutions .................................

630-521-9900

Schmaus Cash Register & POS ....................

847-675-6066

POLISH SAUSAGE

Harczak Sausage Company ..........................

POPCORN-EQUIPMENT & SUPPLIES

Gold Medal Products .....................................

POULTRY

Kingdom Farms..............................................

POULTRY-FRESH

New S B L INC ................................. Page 19

PRESSURE WASHING

773-631-8400 800-767-5352 312-226-4456 773-376-8280

Page 43

RE-UPHOLSTERY Chicago Booth ................................. Page 13 REFRIGERATED TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries.............

847-350-9774

REFRIGERATION EQUIP SERVICE & REPAIR

Ridgestone Bank............................................

847-805-9520

Neil Jones Food Company.............................

Berkel Midwest...............................................

800-921-9151

TRADE PUBLICATIONS

King & Prince Seafood ..................... Page 14

800-841-0205

Clear Chair Store ...........................................

773-253-4883

Waco Manufacturing ......................................

312-733-0054

Express Seating ............................... Page 40

630-985-7797

TRUCK-REFRIGERATED

Keyth Security Technologies ..........................

847-433-0000

TRUCK-SALES & SERVICE

SCALES

SEAFOOD PRODUCTS

CSI - Coker Service Inc ................... Page 20

888-908-5600

Lee’s Foodservice Parts & Repair ... Page 36

800-728-1102

Mackay Heating & Mechanical......... Page 24

847-381-0448

Accu-Tech ......................................................

847-658-8440

Mechanical 24 ................................................

847-987-9738

SEATING REPAIRS

708-597-2200

SECURITY CAMERA SYSTEMS

630-879-3131

SECURITY SYSTEMS

FSI/Foodservice Solutions .............................

847-719-6088

SEWER(MAINT)-RODDING & JETTING

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

630-833-2828

REFRIGERATION UNITS-MOBILE Kingtec Midwest ............................... Page 12 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ................ Page 10 RESTAURANT EQUIPMENT

RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ................ Page 10

630-879-3131

Olympic Store Fixtures..................... Page 23

773-585-3755

Ramar Supply Co............................. Page 24

708-233-0808

Zepole Restaurant Supply ............... Page 04

630-783-1239

Berkel Midwest...............................................

800-921-9151

RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ................... Page 20

888-908-5600

Lee’s Foodservice Parts & Repair ... Page 36

800-728-1102

Mackay Heating & Mechanical......... Page 24

847-381-0448

Accu-Tech ......................................................

847-658-8440

Berkel Midwest...............................................

800-921-9151

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

847-635-0172

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

708-447-4100

Mechanical 24 ................................................

847-987-9738

RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ............................ Page 39

847-458-0500

March Quality Used & New Equip.... Page 11

800-210-5895

RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ....................

708-361-1150

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

312-575-0480

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

708-562-9328

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

847-778-3571

RESTAURANT-DESIGNERS

SEATING

Keyth Security Technologies ..........................

Tierra Environmental........................ Page 14

SHIPPING SERVICES

Columbus Vegetable Oils................. Page 05

773-265-6500

American Graphics .......................... Page 19

888-774-6270

Vicki Righeimer & Associates ........................

847-899-8146

Berkel Midwest...............................................

800-921-9151

Maestranzi Brothers .......................................

708-867-7323

Lee’s Chemical Solutions...............................

844-550-5337

Stick Out Social................................ Page 39

312-655-9999

SHORTENING

SIGNAGE-INDOOR & OUTDOOR SILVERWARE & DINNERWARE SLICERS-SALES & SERVICE

SOAPS & DETERGENTS

SOCIAL MEDIA SERVICES

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

630-483-2256

Culinary Software Services .............. Page 30

800-447-1466

TopshelfDS.....................................................

770-883-7441

TopshelfDS.....................................................

770-883-7441

Vienna Beef ...................................................

773-278-7800

SOFTWARE-FOODSERVICE

SOFTWARE-MEAT/SEAFOOD PRODUCTION SOFTWARE-WHOLESALE DISTRIBUTION SOUPS

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

630-833-2828

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

847-920-1100

SPICE BLENDS

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

312-243-1740

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

847-677-0211

STEAKS-PORTION CONTROLLED

RESTROOM-SANITIZING & DEODORIZING 800-560-6619

SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products . Page 11

847-678-8250

SALAD-DRESSINGS & OILS Columbus Vegetable Oils................. Page 05

773-265-6500

Tec Foods Inc................................... Page 12

773-638-5310

SPA

King Spa & Sauna..........................................

Famar Flavors .................................. Page 19 Allen Brothers 1893 .......................................

STEAM CLEANING

D & S Truck Center .......................... Page 26

708-352-5551

M & K Truck Centers (Hino) ............. Page 29

708-793-5251

M & K Truck Centers (Isuzu) ............ Page 31

708-793-5251

TV SALES, SERVICE & INSTALLATION Prime Time Sports .........................................

Valley Linen Supply........................................

630-897-4474

Zee’s Apparel .................................................

773-699-1300

UPHOLSTERY CLEANING Sexton Complete Care..................... Page 10 Allen Brothers 1893 .......................................

Enviromatic Corp of America ........... Page 29

800-393-8287

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

708-344-0344

VERTICAL BROILERS XL Manufacturing ...........................................

Keyth Security Technologies ..........................

Black Star Kitchens & Commissaries.............

Mackay Heating & Mechanical......... Page 24

SAUSAGE Anichini Brothers ............................................

312-644-8004

Market Produce..............................................

312-666-3106

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

773-277-3095

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

800-249-5226

TOFU PRODUCTS-ALL TYPES

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

847-699-3300

Vienna Beef ...................................................

773-278-7800

Phoenix Tofu ..................................................

TEA-GREEN

847-381-0448

WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ................ Page 10

630-879-3131

WAREWASHING PROGRAMS Lee’s Chemical Solutions...............................

844-550-5337

WATER JETTING Drip Drop Plumbing........................................

773-784-2503

847-678-0780

847-350-9774

WALK-IN COOLER REPAIR & MAINTENANCE

630-335-7806

Premier Produce ............................................

TAMALES

847-433-0000

WALK IN COOLER, MOBILE, RENTAL/LEASING

Dewdrop Tea ..................................................

SATELLITE TV SYSTEMS

773-271-8900

VIDEO SURVEILLANCE SYSTEMS

773-622-3777

630-873-3208

847-729-8000

Averus ............................................................

Supreme Frozen Products .............................

E Formella & Sons .........................................

773-890-5100

VENTILATING-SYTEMS CLEANING

312-733-0054

630-690-3818

847-827-1188

VEAL

Waco Manufacturing ......................................

Food Industry Training ...................................

847-637-3500

UNIFORMS-ALL TYPES

773-378-8400

847-709-2600

dec41-48.indd 43

312-628-4101

Chicago Booth ................................. Page 13

T F Processors................................. Page 02

PUBLISHING

Mercedes Benz of Chicago ............................

847-593-5957

TABLES-ALL TYPES

800-468-7478

TRUCK-SALES NEW & USED

DLS Custom Embroidery ...............................

312-787-4000

888-774-6270

800-468-7478

800-921-9151

T-SHIRTS-CUSTOM PRINTED

331-642-4056

DCI Central ...................................... Page 32

Berkel Midwest...............................................

Illinois Restaurant Association ......... Page 37

PRODUCE-WHOLESALE

DCI Central ...................................... Page 32

WELDING & FABRICATING

SANITATION TRAINING

847-637-3500

American Graphics .......................... Page 19

815-712-7707

SUPERMARKET- EQUIPMENT/ NEW & USED

847-699-3300

TRUCK GRAPHICS

Leach Food Equipment Dist............. Page 16

708-824-0058

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

773-890-5100

Ultimate Taco Challenge ................................

708-344-0344

Accurate Printing............................................

PRODUCE DISTRIBUTORS

708-926-2951

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

TRADE SHOWS & EVENTS

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

SUPERMARKET & DELI EQUIPMENT

708-344-0344

PRIVATE LABEL FOOD MANUFACTURERS

847-972-2540

800-543-4356

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

WEBSITE DESIGN

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

PRINTING-CUSTOM ITEMS

888-551-1998 888-491-1641

630-628-0811

RESTAURANTS

847-433-0000

Perishable Distribution Solutions ...................

A D E Foodservice Equipment .......................

Reckitt Benckiser-Professional ........ Page 23

TOMATO PRODUCTS

SBA LOANS 773-378-8400

Americaneagle.com ......................... Page 47 KOP Ind. Welding & Fabrication ...... Page 18

630-412-1179 847-699-0300 630-930-9516

WHIPPED CREAM Instantwhip Chicago......................... Page 28

800-933-2500

WILD GAME Allen Brothers 1893 .......................................

773-890-5100

WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care..................... Page 10

847-827-1188

WORKERS COMP INSURANCE Northern Illinois Insurance ............... Page 34

815-226-9353

Trinet ..............................................................

888-874-6388

YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ..........................................

630-483-2256

11/11/15 10:42 AM

Page 44

TO PLACE CLASSIFIEDS, CALL 847-699-3300

PONTARELLI ASSOCIATES

Food Industry News® December 2015

CLASSIFIEDS

Real Estate Services Restaurant Brokerage Division

To place your ad, call: 847-699-3300

Vince Ferraro

Chicago’s Premier Hospitality Real Estate Brokers

Merry Christmas!

For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. (312) 575-0480 www.kudangroup.com

TAVERN

Just listed! Established 20 years. Look at what you get: Tavern, enclosed patio, picnic area, volleyball courts and a 2 bedroom apartment with private deck...all included in the below market-value rent! Confident that an experienced operator will succeed, owner offers financing to a credit worthy buyer.

Located on a busy avenue near Gurnee Mills and Great America.

BIZ, FF&E @ $149K. Package w/ REAL ESTATE @ $749K

ASSET SALE

Just listed! NW Suburb. The build-out, decor and ambiance of this venue are spot on for a “Pub” or “Sports Bar.” Dining rooms, bar and fully fixtured kitchen are in pristine condition.

Basement with walk-in coolers and office included in rent.

Lease: 5 years with 5 year option at below market value.

VIDEO GAMING allowed! FF&E @ $125K Mixed-use REAL ESTATE available!

NEW LISTINGS & PRICE REDUCTIONS Avondale - Confidential #A127 Successful bar and restaurant in turn-key condition. Strong delivery business. All Furniture, Fixtures & Equipment included. Incidental Liquor & Retail Food licenses.

Size: ~1,600 SF Rental Rate $2,550/Mo. (Gross) Price: $220,000 (Business) Agent: Adam

SITE

Buffalo Grove - Confidential #A128

Former “Cugino’s”, 1881 E. Oakton, Des Plaines.

Seated 120. Parks 36. No FF&E. Paved lot, 13,200 sf. Well maintained building, 2,600 sf.

Liquor license available. Fantastic location at Oakton & River!

New Price! REAL ESTATE @ $575K

Attractive restaurant with a new build-out. Fully-equipped, spacious kitchen with a large hood. Includes a separate bar area and a private party room.

Size: ~3,969 SF Rental Rate: $6,000/Mo. (Net) Price: $99,000 (Business) Agent: Adam

Buffalo Grove - 1659 N. Buffalo Grove Rd.

KITCHEN AND PUB

New! Fantastic opportunity to buy a new business doing substantial volume with monthly increases. Current operator, a restaurant veteran, specializes in creating concepts and moving on. This is another winner!! Freestanding building seats 175.

Unique decor. Parks 200. Signage. Patio. New FF&E with large kitchen. Liquor license. Bar room and...yes, VIDEO GAMING!!

Great lease. Possible financing. Affluent NW suburb.

Kane County. Biz, FF&E @ $250K

Quick-serve/pizza restaurant available. Enormous/existing Type II hood & ventilation with a two-rack pizza oven. Large walk-in cooler and plenty of prep area in rear, including an office.

Size: ~1,200 SF Rental Rate: $28/SF (NNN) Agent: Scott

Glenview - 2532 Waukegan Rd. - Fitness Cafe

Profitable restaurant operating in the Heatherfield Shops with a Jewel-Osco anchor.

Quick-service, healthy food concept. Features include a full kitchen and outdoor seating.

COUNTRY RESTAURANT

Size: ~1,814 SF Rental Rate: $3,779/Mo. (Net) Price: $149,000 (Business) Agent: Jerrod RE PR DU IC CE E D!

Just over the border! Elegant, intimate, updated restaurant & bar.

Seating over 75...banquet room seats 200 with bookings into 2016...Apartment is 1,400 sf with 3 bedrooms and 2 baths... all housed in a beautiful Victorian building nestled in oak trees on 21/2 acres! Plenty of parking. Established 1991.

Owners retiring. REAL ESTATE, BIZ, FF&E @ $625K.

Lincoln Park - 2445 N. Lincoln Ave.

Café with advantageous lease and liquor license. Intimate dining room seats 50 plus, 30 on the comfortable alfresco patio. Cooks love the fully fixtured, well designed kitchen. Owners wish to retire after 30x successful years. Verifiable, profitable books!!

Priced to sell! Biz, FF&E @ $169K.

Former bar space available for retail, office or restaurant. Located steps from the busy Lincoln Park intersection of Halsted/Lincoln & Fullerton. Black iron permitted.

Size: ~2,500 SF Rental Rate: $40/SF (Net) Price: Negotiable (Real Estate) Agent: Juan Carlos

Oak Park - 1111 W. Lake St. - Mancini’s

CASUAL AMERICANA

Unique fast food establishment serving “southern comfort food” and specializing in broasted chicken.

This freestanding building seats 40 and parks 12. It is highly visible at a busy, signaled intersection in NW Chicago.

Known for its delicious food and friendly service, this popular spot receives rave reviews. Tenant favorable lease has renewal options for long term. Illness forces sale. BIZ, FF&E @$99K

JUST LISTED

Cozy café seating 40 with plenty of parking.

Popular spot featuring authentic Italian comfort food. Fully fixtured kitchen...catering a specialty. BYOB—but liquor license available. Great lease with renewal options. Owners retiring near West suburb. BIZ, FF&E @ $79K

FAST FOOD

Stoplight corner in near West suburb. Established 15 years.

Seats 90. Parks 15. Patio. Solid lease.

BIZ, FF&E @ $150K

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571 MEMBER: CRBA

dec41-48.indd 44

Successful, profitable restaurant/bar with catering in downtown Oak Park. Turn-key opportunity with newly renovated bar, outdoor seasonal seating and fully finished basement.

Size: ~2,500 SF Rental Rate: $5,000/Mo. (Net) Price: $349,000 (Bus. & Assets) Agent: Jarrett

SO

LD !

Old Irving Park - 4219 W. Irving Park Rd.

RE PR DU IC CE E D!

Established 40 years! Seats 88. Newly remodeled.

Pristine condition. Located at stoplight corner with parking in affluent area of NW Chicago. Great lease with renewal options for a long term. Current owners are “absentee” due to other business.

This is a potential “GOLDMINE” for a hands-on operator.

NEW PRICE! BIZ, FF&E @ $125K

Nightclub, lounge & bar with kitchen located in the heart of Gold Coast and the Rush Street entertainment corridor. Business holds Tavern, Late Hour, Tobacco and PPA licenses.

Size: ~3,200 SF Rental Rate: $9,400 (Net) Price: $249,000 (Business) Agent: Jarrett

NORTH SHORE

FAMILY RESTAURANT

Gold Coast - Confidential #674

Brand new restaurant space with existing Black Iron. Less than a year old with a complete gut re-hab. Easy access just off the Kennedy Express with heavy vehicular traffic.

Size: ~2,000 SF Rental Rate: TBD Price: $99,000 (Business) Agents: Scott/Juan Carlos

River North - Confidential #377

One of Chicago’s top sports bars. Completely new construction. Features a sizable kitchen, two full bars, large patio and a full basement. State-of-the-art facility currently operating!

Size: ~5,000 SF Rental Rate: $21,500 (Net) Price: $1,175,000 (Business) Agent: Scott

Rogers Park - 6922 N. Clark St. Mixed-use property on a busy street. Well-maintained restaurant on the 1st Floor with two apartments above. Newer plumbing, electric and windows throughout property.

Size: ~2,650 SF Price: $449,000 (Real Estate) $60,000 (Business Only) Agent: Adam

Woodridge - 6315 Main St. - The Six-Thirty Bar + Restaurant

Upscale restaurant, bar and entertainment venue located in the Seven Bridges Shopping Center. Turn-key condition with a fully-equipped kitchen. Includes a stage area & large patio.

Size: ~6,511 SF Rental Rate: $15/SF (NNN) Price: $150,000 (Business) Agent: Adam twitter.com/RestaurantRE Kudan Group Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661

MEMBER: CRBA

11/11/15 10:42 AM

Food Industry News® December 2015

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

NORTHEAST SUBURBS - LINCOLNWOOD Very popular restaurant-bar-banquets with outdoor garden & catering Established for 29 years, 13 years at this location Completely remodeled 2 years ago. Hot corner, seats 300 with plenty of parking. Turn key, ready for any concept. Selling real estate and business, call for more information.

JOLIET - WILL COUNTY

NORTHWEST SUBURBS - O’HARE

National Tenant Location Free standing restaurant 3,500 SF with drivethru, POS systems, walk in coolers, etc on 1 acre lot. Selling Real Estate Fixtures and Equipment $200,000 Bank Owned.

SOUTHWEST SUBURBS - MOKENA Iconic 11,000 SF sports bar Established for 10 years with plenty of parking Completely remodeled 3 years ago.

Real $$$ Maker. Owner retiring.

Selling business only.

Call for more information.

SOUTHEAST SUBURBS - LYNWOOD Fast food restaurant, free standing on corner lot Established for 14 years, owner retiring 800 SF building on 30,000 SF corner lot For real estate & business $249,000

Nick Di Brizzi 888-317-7721

NEW - COOK CO. NW SUBURBS Pizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964.

Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly confidential, must sign confidentiality agreement and have proof of funds.

MONTCLARE - BELMONT & HARLEM

Bar with 2 am tavern license Lot size: 128’x25’ or 3,300 SF Building: 1,800 SF; seats 50 Established for 40 years Real $$$ Maker For Real Estate & Business: $349,500

LOOKING TO LIST A BANQUET HALL?

LISLE - DUPAGE COUNTY

I have a qualified client that is looking to buy a banquet hall. Chicago North side, Northwest Suburbs, Western Suburbs from 6,000-12,000 SF+/-

1650 Maple Avenue Free standing 3,834 SF retail building on 39,688 SF lot.

Available For Sale

WESTERN SUBURBS

NEW: WESTERN SUBURBS/ FOREST PARK

117 W. St. Charles Road, Villa Park, Il. Turn-key closed restaurant drive-in.1,663 +/- SF fast food restaurant building seats 64. Lot size: 80’x125’ or 10,000 SF, parks 20 cars. Completely remodeled in 2010.Traffic count 26,400 per day. Real Estate taxes: $9,479; Zoning: C2. For Sale: $359,000; owner financing available with 40% down. For Lease: $16 per SF or $2,200 per month NNN

Roosevelt & Harlem Avenue Turn-key fully equipped restaurant presently operating as pizzeria restaurant Corner lot with 115 ft. frontage; parks 20+/- cars 4,200 SF building seats 80 Built in 2010; everything new & shiny National or local tenant location Bring your own food concept Selling Real Estate, Fixtures & Equipment

NORTHWEST SUBURBS - STONE PARK

Bar-lounge, established for 25 years.

Real $$$ Maker. Four video poker machines, jukebox, pool tables, darts, etc. Free standing.

3,500 SF with full kitchen on 9,000 SF lot. Seats 80, parks 20. Selling Real Estate & Business.

MEMBER: CRBA

2301 W. Jefferson, U.S. Route 52, Hard corner stoplight intersection.

National Tenant Location.

Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot.

PRICE REDUCTION! Available for sale or lease.

Only From

CHICAGO - MONTCLARE/ ELMWOOD PARK AREA

Caffe Italia, 2625 N. Harlem Avenue Complete turn-key, brand new built in 2009 5,000 SF plus lower level Incidental liquor license available Available for sale at $595,000 and for lease at $9 per SF NNN.

RESTAURANT LOCATION FOR FAST FOOD OR PIZZA CONCEPT 103 N. Oak Park Avenue, Oak Park 1,250 SF space at $26 per SF NNN

z Happy Holidays! Thank You For Your Support! z FIN ad 715 S Main St.ai 1 11/10/2015 10:32:05 AM We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.

FOOD INDUSTRY NEWS

DRIVE-THRU RESTAURANT

2016 CLASSIFIED RATES

715 S. Main Street, Lombard

THE #1 BEST READ AND USED TRADE PUBLICATION IN THE INDUSTRY!

2” x 2” _____________________________ $50

C

4” x 2” ______________________________ $100

M

6” x 2” ______________________________ $150 4” x 4” ______________________________ $200 4” x 5” ______________________________ $250 4” x 6” ______________________________ $297

Y

CM

MY

CY

CMY

4” x 8” ______________________________ $397

K

For Sale Free-Standing Building Currently generating nice rental income.

Secure, stable tenant. Located in an area of good appreciation.

Tenant pays all property expenses.

Highly visible drive thru restaurant with indoor seating. 1,400 sf building on 10,450 sf lot.

Convenient Main Street location just north of Roosevelt Road. (please do not disturb tenant)

$399,000 For More Information Contact:

Keith Warpinski 630-602-6153

4” x 10” _____________________________ $497

keith.warpinski@coldwellbanker.com

FULL PAGE ____________________________call

HONIG-BELL

10” x 6” _____________________________ $662

CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!

www.cbchonigbell.com

MEMBER: CRBA dec41-48.indd 45

11/11/15 10:42 AM

Page 46

TO PLACE CLASSIFIEDS, CALL 847-699-3300

Happy Holidays!

REALPOUL REALTY

FAMILY BREAKFAST HOUSE

2731 W. Touhy Ave. Chicago, Illinois 60645

• This establishment has been serving its communities for 45 years.

Free standing 4,700 sq ft with 175 seats. Parking for 80. Great viability and easy access. Has living quarters for Mix Use Status, low property taxes. Property & Business asking $549K. Call for details.

REST/BAR/BANQUETS

• Western burbs. High volume.

6-days a week operation. 7,000 + sq. ft. with very favorable lease.

Sales exceed $2.5M firm.

Asking $699K. Business only.

Confidential! Call for details.

SPORTS BARS & PUBS

• Famous - 40 yrs. established restaurant chain. Looking to expand business for potential operators. Multiple locations available. High volume. Prices w/ property & business starting at $869K to $1.589K. Very confidential! Call for details.

PANCAKE HOUSES AVAILABLE

• Just listed - 4,000 sq. ft. pancake house, high sales, seating for 140, parking for 50, newly remodeled! Asking upper $300’s. Call for details!

• Chicago location. 3,000 sq. ft.

Seats 120. Long term, favorable lease Limited hours. Possible owner financing. Asking $99,000 OBO.

SOUTH OF THE BORDER

• Established 50 years. Mexican restaurant. Local chain. Approximately 5,900 sq. ft. Seats up to 300 w/ banquet hall.

Business only $199,990 w/ favorable lease. Property available. Call for details.

JUST LISTED

• Sports bar, free standing bldg, 7,000 sq. ft. plus, located on 2 acres. Great volume. Wellestablished. Business only.

Asking mid 3Ks. Property available.

ASIAN FLARE

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

Very confidential. Call for details.

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

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

Wishing You and Yours Happy Holidays and a Prosperous New Year A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE

BREAKFAST-LUNCH BREAKFAST-LUNCH DEVELOPMENT SITE FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD & PIZZA LEASE-OFFICE SPACE PIZZA-HIGHLY PROFITABLE RESTAURANT RESTAURANT RESTAURANT ITALIAN RESTAURANT ITALIAN RETAIL STORE(S) RETAIL STORE(S) SPORTS BAR SPORTS BAR & PIZZA SPORTS BAR & PIZZA SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR + 5 Stores

Free Standing - Business Only (With Property $350,000) PENDING Free Standing - Business Only (With Property $795,000) $350,000 37,500 sq. ft. - Busy Main Street - (25,000 sq. ft. $450K) PENDING Over 30 Years Fast Food Business with 50 Seats $60,000 Newer Fixtures and Equipment - Small but Great! $69,000 Free Standing - Same Owners 35 Years with Property $255K $75,000 Attractive Fast Food Business - 60 Seats - Able Parking $95,000 Business Only - Successful and Profitable Fast Food with Drive Thru. $110,000 6 Days, EZ to Run, Fantastic Location, 50 Seats $145,000 Free Standing - Same Owners 35 Years Business only $75K $255,000 With Property - Free Standing - Business Only? Let’s Talk $275,000 Lease office space within an office; Free Utilities Heat A/C Electric $1 Established for Decades - Well Known - Best in North Shore $495,000 Excellent Restaurant Since 1969 - Fantastic Possibilities $165,000 With 6 Apartments! - Same Owner 40 Years - (Business $170,000) $645,000 Business Only - Authentic Italian - Outside Patio - Private Rooms $275,000 With Property - Bar - Profitable - Well Known - Video Poker $995,000 2 Retail Stores Fully Occupied - A Good Investment Deal! $119,000 A Fine Retail Store; 2,600 sq. ft. All Mechanical in Great Shape. $169,000 With Property - Plus Rental - Owner Retiring After 29 Years PENDING With Property - Since 1965! - A Super Deal - Business only $195K $1,495,000 Restaurant - Bar - Pizza on 3.5 Acres Property - Reputable $2,250,000 With Property - Well Known Place; a Popular Destination $695,000 With Property - 1.3 Acres - 18,000 Sq. Ft. Strip Mall PENDING Outstanding Sports Bar and Grill with 5 Stores - A Truly Great Deal! $2,875,000

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

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

MEMBER: CRBA

Porter House Properties “A Cut Above”

119 S Barron Blvd.

TRADING POST SHOPPES

$475,000

Visible strip mall on heavily traveled route 83 (IDOT traffic count of 16200+ daily). Pre-cast concrete construction, lighted monument sign.

Six 1200 sq. ft. units divisible into 1200 -2400 sqft. Rubber membrane roof, individual roof mounted heat/ac.

Dan Porter 847.942.2291

dan@porterhouseproperties.com

FREEZER FACILITY FOR SALE

Broker/Appraiser Always Confidential Email: jmoauro@aol.com Web: www.johngmoauro.com

CUSHMAN & WAKEFIELD Sean Henrick • Senior Director 847-518-3215 • sean.henrick@cushwake.com

Ambassador

9999 West 143rd Street Orland Park, IL 60462

(708) 361-1150

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

“Commerce With Morality™”

5350 W. 38th Street • Cicero, Illinois ASKING PRICE: $949,000 PROPERTY HIGHLIGHTS: Site Size: 1.6 Acres Available SF: 7,200 SF Freezer Building 2,500 SF Modular Office Loading: 5 Docks in Freezer Building Zoning: M-2 Clear Height: 19’ Fenced, Lit & Secured Site. Immediate Access to I-55.

Less Than 1 mile to Cicero & Central Interchanges. Multiple Truck Plug-In’s Ideal for Outside Storage

Thinking of Buying or Selling?

Call John Moauro!

Food Industry News® December 2015

NEW LISTINGS Hot Dog & Beef – NW Subs • Est 30 Years (Same owner) • Ave $14k per week • Price $275k - Firm Breakfast/Lunch with Property Broadview • Est. 1975 • Asking $375K • Gaming Allowed Rest & Bar with Gaming – Prop available – Far NW Sub • Business $110k – Owner financing • Property $299k Full Service Rest with small Bar – NW Subs • Next to the largest industrial park in Lake County • 2650 SQFT • Asking $110k Cake and Cup Cake Shop – Rockford • Est. 2013 • Rent $930 • Asking $85k Pizzeria – NW Subs • Since 1985 • Rent $2k • Asking $50k

Pizza, Catering Pasta – NW Subs • Rent $1,400 • Picard Spitfire 24 pan Pizza oven • Asking $55k Independent Pizzeria – Far SW Subs • Gross Sales $550k • Rent $2,800 • Asking $219,900 PRICE REDUCED BBQ Rest and Bar w/ Gaming – NW Subs • Sales 75K per month • Rent $6,500 • Asking $199k – owner financing

Hot Dog, Beef Gyros – Far NW Sub • Rent $2,532 • Sales $220k • Asking $39k Quick Serve – OGILVIE TRAIN STATION • Salad and Sandwich • Asking $199k • Rent $4,600/mth • NO BLACK IRON • Must have Rest background and good net worth UNDER CONTRACT

Cold Stone Creamery • Naperville • Elmhurst Cold Stone Creamery – OK • 3 location package • Net income $450k • Asking $1.3MM LISTINGS Rosati’s Pizzeria – Far SW Subs (2 hours from Chicago) • Opened 2014 • Weekly net sales average $12k • Rent $1,800 Gross • Asking $319K Rosati’s Pizza – 2 store opportunity – NW Subs • Store 1 sales $448k rent $2,200 - $199k • Store 2 sales $412K Rent $2,700 -$169k Browns Chicken and Pasta – South Suburbs • Est. since 1994 • 2014 sales $362k • Rent $4,199 • Asking $110k

Rest Prop with Equip – Spring Grove High Volume Bar and Grill – South Suburbs Indian Restaurant and Bar – NW Subs High Volume BBQ Rest w/ Drive Thru Far SW Subs Pizza – Elmwood Park area Subway – Chicago Cold Stone Creamery - Multiple Pizzeria – Elk Grove Village Charley’s Grilled Subs – OH Charley’s Grilled Subs – NW Subs Red Mango – SW and NW Subs Subway – Multiple Rosati’s – SW Subs Seattle Suttons – NW Subs RECENTLY SOLD • Sandwich Shop Lincoln Park • Rest and Bar – Tinley Park • Asian Bistro - Chicago • Philly Cheese Steak – Vernon Hills • Hot Dog / Gyros - Chicago • Leaf Line – CT • Stewarts Root beer – NJ • Pizzeria – Lockport • Subway – Chicago • Cold Stone Creamery – MD SOLD YEAR TO DATE - 50

Sports Bar & Grill in Carol Stream

Good location - Everything stays. Pool tables, darts, video gaming. Ready for new owner - health issues.

REDUCED! $70,000

630-267-6694

FOR SALE - STILLMAN VALLEY AREA

Established 30+ years. Bar & grill with gaming. Sale includes business, building, rental home with tenant in place on approximately 4 acres. Also included is 7 years free water & sewer use that transfers to new owner (priceless) and new outdoor bar — just completed. Sale is confidential and requires a signed NDA. Serious inquiries only. Broker owned.

PRICE REDUCED! $475,000. 815-218-5828

11/11/15 10:42 AM

Food Industry News® November 2015

CLASSIFIEDS

To place your ad, call: 847-699-3300

Page 47

COMMERCIAL/RESIDENTIAL BUILDING Tavern with Real Estate Corp. lic. with 4am and public place of amusement licence.

Total of 11 units in 3 adj. buildings. 7000 N. Clark area, Rogers Park.

Property is 100x100. All brick. Has driveway and 3 car garage.

Tavern is 1,200 sq ft. $1,035,000

Swanson’s Beverly Ritz Catering and Deli

•••••••••••••••••••••••••••••

The Brandywine Is FOR SALE The Brandywine is a banquet hall that has hosted hundreds if not thousands of weddings, parties, and events throughout its almost 40 year history. The Brandywine is a historic landmark that sits on 2.5 acres just outside Dixon, Illinois and nestled into a hillside along Illinois Route 2. The Brandywine is ready for the right owner to take over. It is currently operating as a banquet hall that seats 400 upstairs and 225 down.

A new owner could easily add a restaurant to the mix.

The Brandywine has events currently booked through 2016 and 2017.

If this sounds like something you have dreamed about and you have vision, lets talk. I think you will be amazed at how inexpensively you can buy this property and if you are the right person special finance terms may even be worked out. (For sale under $595,000 for the building and business) Give me a call today and please be discreet when visiting the area as we are not promoting the sale locally.

441 Illinois Route 2, Dixon, IL Call Ken at 815-301-9699 www.brandywinedixon.com

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10,400 sq. ft. warehouse 5 pkg. spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric.

600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River. $1,025,000 •••••••••••••••••••••••••••••

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

Lot 50 x 125. Some financing available. $795,000

Call Wesley at 773-671-1273

— — FOR SALE — —

SPORTS BAR AND CAFÉ (Chicago, IL)

Owner retiring – Popular sports bar with adjoining 24-hour café. Includes all fixtures and equipment.

Includes PPA Entertainment License. Business only for sale. Building not for sale. 12 years remaining on lease.

Approximately 3,000 SF inside and 2,000 SF outside, private beer garden. Located on Irving Park Road, Northwest Side of Chicago. Asking $385,000 or best offer.

Call Gale Fabisch at Clark Fabisch Realty - 847-606-6309

Thriving business since 1959 complete with full kitchen, walk in coolers, display cases, service stations, seating for 22 plus basement storage and 2nd floor 2 bedroom apartment. True “Turn Key” Opportunity!

Call Bill Biros or Nancy Hotchkiss for details.

708-422-0011

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11/12/15 8:46 AM