Food Industry News Feb 2014 web

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FEBRUARY 2014

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FEBRUARY 2014

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PUBLISHER’S INSIGHT: PROMOTIONS THAT WORK ..... 4 DINER X ........................................................ 9 TRAVEL: WISCONSIN ........................................15 PEOPLE SELLING THE INDUSTRY ..........................19 AROUND CHICAGO: BARBAKOA ............................24 CHEF PROFILE: NORMAN HARGROVE .....................24 CHEF PROFILE: GUILLERMO TELLEZ.......................37 LOCAL NEWS .................................................39 DIRECTORY/CLASSIFIEDS...............................41-47

There’s no shortage of Valentine’s Day happiness at Gerhard’s Elegant European Desserts, 720 N. Western Avenue, Lake Forest, IL. Established in 1994, Gerhard’s Elegant European Desserts was designed to be an experience of elegance and quality. See more about Garhard’s on page 10.

When the going gets tough, the boss jumps on board: On January 6th, the windchill hit a business-staggering -47 degrees, officially the coldest day of the year. FIN’s Cary Miller was waiting to meet a client at Golden Nugget Restaurant in Chicago, and ran into Dan Gilroy, President of US foods, who was helping his driver deliver orders. “I asked Dan if he did this often, he commented that some of his people were struggling to make it to work, so he jumped on a truck and helped his driver so that their customers would be served better.” WOW! Talk about leading by example!

Culinary Trends and Predictions Beginning on page 3 of this issue, we feature what industry experts see as leading changes in foodservice.

Additionally, our HOT LIST of regional dining destinations continue with Lake County. Watch for our Chicago-area dining recommendations throughout 2014.

C-Stores Make Headway Into Foodservice

Almost one-third of consumers who have purchased prepared food at a convenience store say it prevented them from going to a restaurant, and more than a quarter say it would have been a fast-food restaurant, according to a survey from Technomic.

The survey of 4,000 c-store shoppers found that 53% buy food from c-stores at least once a week and 57% go to restaurants weekly. “Due to location and speed of service, c-stores are always going to be a dining option,” said Darren Tristano, executive vice president of Technomic. “Recently, however, we’ve seen a concerted effort to improve the quality of food and service provided at these locations.” – FoodBusinessNews.net

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Dining Options Forecast ln their quest for delicious dining options, consumers may list emptycalorie processed foods as their top choices-- until compelling menu descriptions of healthier options catch their eye, according to research from Culinary Visions Panel. The forecasting firm outlines trends that will increasingly drive dining-out decisions, including a demand for choices that let customers strike a balance between healthy dining and indulgence. – Restaurant-Hospitality.com

Economic Forecasts l GDP Growth - Averaging about 2.6% in ‘14, up from 1.7% in ‘13 l Inflation - Rising to 1.8% this year. l Unemployment Hovering between 7.2% and 6.9% through mid’14 l Retail Sales GrowthSales up 5.2% - 5.7% in – Adapted from The Kiplinger Letter ‘14

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Food Industry News Valerie Miller President and Publisher Mark Braun Associate Publisher Terry Minnich Editor Cary Miller Advertising/Vice President Paula Mueller Classifieds/Office Management Nick Panos Corporate Counsel ––––– James Contis 1927-2013 Food Industry News Issue 2, February 2014 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call (847) 699-3300; Fax (847) 699-3307, or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein.

Copyright © 2014 Foodservice Publishing Co., Inc.

Probiotics Growth

The probiotic market is predicted to hit global sales of $23.9 billion by 2017, according to MarketsandMarkets.

The largest consumer market will be Europe and Asia-Pacific, but the North American market, which has gradually embraced probiotics, is expected to grow at a rate of 7%.

– Source: Drug Store News

Only around 7% of Americans can name the first 4 Presidents of the USA: Washington, Adams, Jefferson and Madison. A CBS poll in 2011 found that over 70% of Americans didn’t know all of the GOP candidates for President.

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Dismal winter conditions all but shut down many of us in January. So, creativity is needed more than ever.

Want to boost traffic this Valentine’s Day? Here are a few tips that drive in customers while building positive buzz for your operation: 1. Hold a contest. Make it easy and make it fun. With social media at everyone’s fingertips, ask couples to post a picture or themed content to win something. A photo of a winning couple at your restaurant is a positive magnet for their friends and other couples looking for a nice place to go. Nothing opens a new door like following your friends at a new destination.

2. Include the family. Valentine’s Day should always include the children, too. A son can always give his mom a flower courtesy of your operation... with a reservation and some planning. A young daughter would love a special soft drink concoction or dessert with a valentine theme. Extending the event to include seniors and kids makes wonderful sense. Offering something special for the longest anniversary, oldest or youngest guests never fails.

3. Bundle the night. Offer something with something to enhance the evening: Is there a local theater or florist who is interested in combining something for a package deal? Ask. 4. Hold a class. Design your own pizzas, learn to make pasta, bartend, tour the kitchen. Teach something, earn loyalty.

5. Offer some promotions for their next visit. A free appetiser, 1/2 off a 2nd meal or a free drink. This will get them back to try more of your menu.

6. Mock wedding. For anyone who ever attended “Tony and Tina’s Wedding”, there’s nothing like an Italian wedding. So stage one and guests literally become wedding guests. When Uncle Milton takes the karaoke mike and sings to you at tableside as his “favorite cousins from... where’d you say you came in from?” the laughs and fun becomes an Instagram/ FourSquare moment.

7. Host a local celebrity. Every city has news anchors hungry for free PR; invite a few to dinner. Diners go to places where they see famous faces.

8. Turn off the sports channels for the night and run hearts and warm messages on your monitors. Just as most people can’t write a card like Hallmark can, nobody can improve on a posted message that gets seen on the screens.

9. Oldies, a DJ and song dedications. You don’t have to be old enough to know the 60s to appreciate hearing Bobby Vinton’s BLUE VELVET, but throw in dedications during dinner and you’ll build a winning event every year.

10. A rose is a rose: Give ‘em out.

Productivity killers in your business: Stand around talking or gossip.

Texting, gaming on cell phones Poor hygene, improper wearing of uniform Attitude Customers see informality in your operation as being slow.

Remember this with your staff: If you’ve got 15 minutes to lean back and relax, you might have 15 minutes less of a paycheck. You’re in charge; be fair, but be firm in expectations.

Valerie Miller, Publisher

Food Industry News® February 2014

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NRA’s 2013-2014 Restaurant Operations Report Overview 10/9/09

Food and labor are the two largest general cost categories for a typical restaurant. The cost of food and beverage is about one-third of the sales dollar, while salaries and wages account for another third.

The median total sales per full-time-equivalent employee ranged from $53,448 (in fullservice restaurants with an average check per person under $15) to $60,606 (average check $15 to $24.99) to $65,413 (average check $25 and over). For limited-service restaurants, median total sales per full-time equivalent employee was $68,571.

Median income before taxes for fullservice restaurants was 4.1 percent of total sales in operations where the average check is under $15; 5 percent for restaurants with an average check of $15 to $24.99; and 4.5 percent for fullservice operations with average checks of $25 and over. For the limited-service restaurants surveyed, median income before taxes was 6.3 percent.

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Two people meet, fall in love, get married and immediately start fighting about money. That last part doesn’t have to happen, but combining finances is a tricky proposition. You can live happily ever after by following some basic financial advice before and after saying “I do”: l Commit to honesty.

Discuss your debts, obligations, and general spending habits as soon as you realize that your relationship is likely to endure. Finding out after moving in together that one partner has $100,000 in student loans is likely to bring the “honeymoon phase” to an abrupt halt. l Establish a system you both can live with. Start out by making some key decisions about how you’ll handle your finances. Will you have joint savings, or maintain separate accounts? Who is responsible for making sure specific expenses are paid? Do you have a savings goal? Don’t make up a system as you go along. l Resist the lure of credit. As you’re starting out, try to avoid using credit cards for anything except major necessities. Learning some fiscal discipline will help you keep expenses under control and prevent endless arguments about bills and spending habits. l Set up an emergency fund. As soon as possible, start putting some money away for emergencies. Living paycheck to paycheck will only increase your stress and get in the way of learning to live together enjoyably. l Cut each other some slack. Nobody in a marriage is perfect, and no system is either. Don’t get into arguments about trivial expenses. Focus on the big picture: your lifetime goals and how you can achieve them.

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Food Industry News® February 2014

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Take & Bake Over 30,000 Sqft. of Quality Used and New Equipment and Delivery Pizza Trend Consumers undeniably want convenience and, for pizza, that means either buying a pre-made pizza and baking it at home when time permits, or picking up a cooked pizza en route home. The growth of the Take ‘N Bake model has been a boon for Papa Murphy’s, which marked its 1,400-unit opening this year and added about $30 million more in sales in 2012 compared to 2011, according to Technomic.

Noble Roman’s is also taking advantage of the growing category. According to CEO Paul Mobley, the brand’s first standalone Take ‘N Bake franchise generated an operating profit margin of 26.5 percent within the first month.

A smaller Take ‘N Bake concept, Mama Mimi’s, expanded its footprint beyond its hometown of Columbus, Ohio, for the first time this year, planting a flag in Cincinnati.

To fit the carryout trend, CiCi’s added a togo option for its signature buffet. After years of contracting, Pizza Hut experienced new net unit growth for the second year in a row on the back of its Delco (delivery/carryout) model. And, a Pizza Inn franchisee announced expansion plans of the brand’s Express model.

– Adapted from PizzaMarketplace.com

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Bringing Gourmet to Fast Casual

Top U.S. chefs such as Rick Bayless and CIA graduate Bradford Kent are opening fast-casual restaurants in order to reach the masses with high-quality, customizable fare that is also affordable. “Every chef wants to make a difference and wants people to eat well,” says Kent, who helped launch Blaze Pizza, where every pizza costs less than $8. “There’s nothing cooler for a chef than seeing tens of thousands of people eating their food and blogging about it. It’s way more exciting than making 30 plates per night.

This is more important, and most chefs want to be a part of something like that.” – Adapted from Entrepreneur Online

Sparkling Wines Move Onto the Menu

Burgers are our downfall, and a great one is made from 100% turkey. The Great American Burger is one of those meals that makes any bun or black bread grateful for what’s on it. This turkey burger is served in top operations around Chicago. To see what all the fuss is about, see their ad on page 34.

Sparkling wines are making their way onto more everyday-occasion menus, finding a home next to fine dining and finger foods alike. Prosecco and Cava are both natural companions to snack foods, with Prosecco’s high sugar level matching up with both spiced courses and lighter items. – Wall Street Journal

NRA Ethanol Mandate Challenged

The National Restaurant Association is supporting legislation that would eliminate the federal government’s corn ethanol mandate. A repeal of the mandate would help stabilize food prices, which has been a top business challenge for the restaurant industry, the Association said. – Source: www.restaurant.org

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Food Industry News® February 2014

Proven Rules for Success

McDonald’s Coffee Hits Supermarket Shelves McDonald’s plan to launch supermarket sales of its bagged coffee next year is likely to reap additional revenue, but the main goal is to raise brand awareness and spur additional restaurant sales of its McCafe beverage line, said U.S. Chief Brand and Strategy Officer Kevin Newell. The chain also plans to introduce a new customer-feedback system at its restaurants next year, as part of a push to improve the customer experience, he said. The packaged McCafe line will be sold under a partnership with Kraft, which worked with Starbucks until the coffee chain ended the deal in 2011. – Advertising Age

Successful businesspeople like Sam Walton understand that success is as much a result of treating people with respect as it is of managing costs and inventory. Here are 10 of the key principles Walton followed, as recounted in Sam Walton: Made in America, My Story, by Sam Walton, co-authored with J. Huey (Doubleday): l Believe in what you do. If you dedicate yourself to work that you love and doing the best you can, your enthusiasm will be contagious. l Treat your workers like partners. Share your profits fairly and team up with everyone in your company to perform and excel together. l Motivate with more than money. People respond more powerfully to other incentives.

Set ambitious goals, and encourage friendly competition between team members. l Communicate everything. The more your team members know, the more they’ll be able to do for the company and the better they’ll be able to do it. l Show your appreciation. There’s no replacement for sincere praise, and no more cost-effective motivational tool. l Lighten up. Don’t take yourself too seriously. Take some time to have fun and let others have fun along with you. l Listen to your partners. Look for ways to encourage your employees to talk to you. You can learn everything about improving your business that you need to know from the workers on the front lines who deal directly with customers. l Surprise your customers. Give them something extra to show your appreciation for their business. Listen to their complaints and correct them promptly and cheerfully. Guaranteeing and delivering satisfaction will keep people coming back. l Watch your expenses. You can overcome almost any setback if you’re using your money efficiently and not wasting any. l March to your own beat. Don’t follow conventional wisdom. l Live below your means. Warren Buffett, financial wizard to Presidents, was ranked

by Forbes as the richest person in the world with an estimated net worth of approximately $62 billion dollars. He drives an older car and lives a frugal, comfortable lifestyle. Like many wealthy people, he knows what he has to have, and what he doesn’t. So should everyone.

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Food Industry News® February 2014

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Dining With

Ms. X

February 2014

CHOCOLATE BAR AT THE PEN 108 E. Superior CHICAGO, IL 312-337-2888. Located in the lobby of the Peninsula Hotel.

Great place for people watching.

Every Friday and Saturday from 9:00 pm to midnight, chocolates, coffee, a full chocolate bar and chocolate martini’s are served.

DINKEL’S BAKERY 3329 N. Lincoln Ave. CHICAGO, IL 773-2817300. I love sweet rolls, especially when they come from a bakery.

My favorite here is the raspberry danish. Plus, they have chocolate fudge brownies topped with nuts that are to die for. If that’s not enough they have a nice selection of butter cookies too.

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ELI’S CHEESECAKE STORE & CAFÉ 6701 W. Forest Preserve Dr. CHICAGO, IL 773-205-3800. They offer a huge selection of cheesecakes and desserts. My favorite is their strawberry cheesecake, so smooth and creamy. Send your special Valentine their own cheesecake. Eli’s ships throughout the US. Visit shop.elicheesecake.com HOOSIER MAMA PIE 749 Chicago Ave. EVANSTON, IL 847868-8863. Who wants pie? They have an extensive menu of pie to choose from; sweet or savory. Stop in for a slice and a cup of coffee or get a pie to go. They recommend a two day advance call in order to reserve the pie of your choice. They also have a location at 1618 ½ W. Chicago Ave. in Chicago, IL. JOHNNY ROCKET’S 4999 Old Orchard Ctr. SKOKIE, IL 847677-6039. This is such a fun place. I think it has a lot to offer for Valentine’s Day. Start off with an original burger, fries and wash it down with a strawberry shake. After dinner, take in a movie which is right across from the restaurant.

PORTILLO’S 2306 E. Lincoln Hwy. NEW LENOX, IL 815-4858301. Of course when you think of Portillo’s you think of burgers, hot dogs, beef and fries. I discovered that they have the most amazing chocolate cake topped with chocolate frosting; so simple yet so delicious. This cake can be purchased whole or by the slice.

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SEE’S CHOCOLATES 128 Ogden DOWNERS GROVE, IL 630-6699158. Chocolates are always number one in my book. Choose from the made up assortments, or make your own mix. The dark chocolate covered cherries are my choice for Valentine’s Day. A pound of those will keep a girl happy!

THE FUDGE POT 1532 N. Wells CHICAGO, IL 312-943-1777. This place is outstanding! They have suckers which you can personalize, hand dipped strawberries, a large assortment of candy including white chocolate almond bark (my favorite). They offer hand dipped taffy apples and homemade fudge. Everything is so fresh.

THE LATEST CRAVE CUPCAKE SHOP 227 S. 3rd St. GENEVA, IL 630-262-8200. This place is not only known for their outstanding cupcakes but also for their English Toffee. You can pick up red velvet cupcakes, strawberry shortcake cupcakes and a cupcake called Pinkie which is a cupcake filled with pink filling and topped with pink butter cream frosting. Perfect anytime and for a Valentine’s treat.

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Food Industry News® February 2014

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Chicagoland Neighborhood Dining Destination HOT LIST!

Get Your Business Up To Date

It’s now 2014. Any references to 2013 will make you appear out-of-date and may leave a negative imLake County, pression that you’re not paying close attention to Highland Park, Highwood your business. It’s also a good time to check on a couple of important dates that you can’t afford to Isaac’s & Moishe’s Deli forget. Here’s a short list of things to note as you focus on this year.

Jade Restaurant Change the copyright date on your website to Jamba Juice 2014. Don’t let potential customers get the impression that the last time you attended to your website Judy’s Pizzeria was years ago.

Speaking of websites, check to see if your domain Koya name expires in 2014. To find out your website’s exLas Palmas Restaurant piration date, type in your domain name at http:// www.internic.net/whois.html or login to your doLongitud315 main register account.

Lou Malnati’s Pizzeria It’s a good idea to keep your domain name renewal several years in the future and to make sure your Love’s Yogurt Highland Park credit card / payment information is up to date at Madame Zuzu’s Tea House your domain service provider. With the importance and value of your restaurant’s website, don’t risk Max’s Deli & Restaurant losing it by neglecting your domain name expiration date.

Michael’s Chicago Style Update any sales or marketing materials with Red Hots 2013. Any references to a year other than 2014 will weaken your message, offer and image.

Mee Jun Chop Suey If you have a blog, now is a good time to add someMirabelle thing new so you look current and on top of the New Year.

Miramar Bistro Does your building lease expire in 2014? Now is a good time to check. More than one operator has Mizrahi Grill failed to contact their landlord in advance of their Moccio’s Pizza lease expiration date and lost their lease to some other business well before their option periods Moderno would have expired. – RestaurantOwner.com New China Chop Suey New York Slices Nieto’s Nite ‘N Gale Norton’s Restaurant Now We’re Cookin’ Grill

In every operation there is someone doing the work of four.

Gerhard’s Sends One From The Heart

There’s no shortage of Valentine’s Day happiness at Gerhard’s Elegant European Desserts, 720 N. Western Avenue, Lake Forest, IL. Established in 1994, Gerhard’s Elegant European Desserts was designed to be an experience of elegance and quality. Gerhard’s uses the very best ingredients, with no artificial coloring or preservatives. Gerhard’s wants you to enjoy his quality products made with his European philosophy.

“Our kitchen is enriched by all that is fresh and available to us,” they said. “We combine the freshest of ingredients in a creative way as we hope to please the most de-

manding of gourmet palates.”

Gerhard’s Caramel Feuilletine was voted Best Dessert

by Chicago Magazine. Their Signature Dessert is Chocolate Marjolaine, made with Swiss Toblerone. Their best selling cake is Dark Chocolate Mousse. Any dessert can be personalized for an unforgettable, special message.

Gerhard’s strives for excellence and their fans, from coast-to-coast, return to appreciate old-world quality in presentation and luxurious desserts. Their products are made with fresh and selective raw materials, so every bite is guaranteed to impress sweetlovers... and lovers.

See their ad on page 25.

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Food Industry News® February 2014

Mintel announces five key US foodservice trends for 2014 The U.S. restaurant industry can expect a 5.9% increase in sales in 2014, from $438 billion in 2013, spurred by five trends to hit foodservice in the coming year, according to Mintel.

The trends, identified by Julia Gallo-Torres, category manager, U.S. foodservice reports at Mintel, predict: 1. Fast Casual Pulls Ahead—The impressive growth of the fast casual segment demonstrates consumers, who are still focused on price, are willing to pay more for foods they consider to be of better quality or healthier. A slew of new concepts focusing on customization, speed of service and convenience, have sprouted.

These include higher quality burger chains; concepts more firmly focused on health and a rash of pizza restaurants that can deliver a fully-cooked, customized pizza in a matter of minutes.

2. Premium Proves Practical—Not to be left behind, fullservice concepts are mimicking the winning ways of fast casual restaurants. For example, several full-service brands are testing or have launched concepts that utilize the speedier fast casual service model. This is important especially during the lunch rush, when consumers don’t have the time to wait. Other tactics include launching healthier, more flavorful menu items and employing technology to speed up the dining experience.

3. Open Book Business Practices—More than ever, foodservice consumers are questioning the origin of their foods and they are demanding transparency not only in ingredient sourcing, but in general business practices, including the treatment of animals and employees. Consumers are interested in patronizing restaurants and buying brands that reflect their own values. Concepts that understand this and offer more information about their green practices or the causes they support stand to reap the rewards of increased loyalty.

4. Due Demographic Diligence—Operators have been obsessed with Millennials. It’s understandable, as they are the ones most likely to dine out in almost every restaurant segment. However, other demographics also present growing opportunities: Hispanics tend to dine out in larger groups and their population is increasing. Their spending power is expected to reach nearly $1.7 trillion by 2017, meaning serving this rapidly expanding community will be key to growth.

Women visit restaurants less than men and this is likely due to their being more health- and budget-conscious. This indicates restaurants need to do more in terms of pricing, atmosphere and menu to gain momentum with this group.

Baby Boomers enjoy dining out and have more disposable income than other demographics, but few marketing campaigns specifically target them.

5. Technology Interface Revolution—Restaurants are increasingly using technology to cut service times, and to offer loyalty programs, promotions and discounts electronically. Furthermore, in-store tabletop tablets and menu boards offer nutritional and other information, while reducing order, wait and check out times.

Brands are redesigning their websites to allow consumers to gain all the information they want with as few clicks as possible. This includes making their sites more attractive and useful via smartphones, which consumers rely on more and more for staying organized and gaining information. – PR Newswire

Page 11

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Protect Your Feet at Work

Former Competitor Offers Discounts

Wisdom of Wine

Whole Foods Market in Chicago is offering discounts to DomiAccording to Bill St. John, a contributor to Trinick’s customers after the Safeway-owned chain closed its doors. bune newspapers who has been writing and teaching Shoppers can receive $15 off a $50 purchase at Whole Foods if they present their mailed flier or Dominick’s loyalty card at check- about wine for more than 40 years, these tips should help you with your choice and storage of wine for out before Feb. 15. – Adapted from Chicago Sun Times most any occasion.

Serving temperature— In general, white wine is served too cold and red wine is served too warm.

Most white wines taste their best at 50 to 55 degrees Farenheit, slightly warmer than the average refrigerator. Red wines taste best below 70°F, and light red wines 55° to 60°F. At the restaurant— If it falls to you to choose the wine from a list, opt to ask for a recommendation from the wine server instead. If you have time to call ahead, consult the wine list and ask if it offers “corkage,” a fee exacted by the restaurant for wine brought in by the diner.

Saving leftovers— The easiest way to keep partially-filled bottles of wine from spoiling is to use smaller bottles to limit the amount of air in contact with it. Keep any leftover wine in the refrigerator, and to save a regular half-filled bottle of wine for more than a week, freeze it.

Best value— The wines with the most flavor, arow e N ma and acidity may not be easy to spot for a low try our f e e cost, but wines with the lowest occurrence of failure b signature in the transaction these days come from Portugal, Spain, Chile, Argentina and southern France.

Foodservice • retail available through Most distributors Storing wine— The best way to store wine is to call Now For a Free saMple preseNtatioN: keep it downstairs on its side in a cool, dark place, free of vibration. If you don’t have a “downstairs,” the bottom of a closet should do.

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About 10 percent of the 12 million or so workplace injuries in the U.S. every year are foot- and ankle-related, according to the Department of Labor.

If you don’t want to be left without a foot to stand on, follow these basic guidelines: l Pick the right footwear. Don’t wear shoes that are thin or flimsy in a workplace filled with potential hazards. l Stay dry. Select footwear that will keep your feet warm and dry to guard against frostbite and other problems in cold conditions and wet areas. l Get a good fit. Buy shoes in the right size so your feet don’t slide or slip inside them.

Make sure they fit comfortably so they don’t cause blisters or distract you while working. l Talk to your manager. Employers have a responsibility to keep their workers safe. Discuss hazards with your supervisor and consult on the right kind of footwear. In some cases, the employer may have a legal duty to provide you with the shoes (and other safety equipment) you need. l Practice safety at all times. Remember that you can injure your feet when you’re off the clock or just visiting a worksite. Always wear the right shoes in the workplace no matter what your duties are or how little time you plan to spend there.

Food Industry News® February 2014

What you need to know about your Business Insurance for 2014 Lets’ face it, Business Insurance isn’t at the top of the “To Do” list for most in the Food Industry, unless you have experienced a claim.

Keeping on top of your Insurance Program will help your business in the event of an incident that may result in a claim.

If you are a new business, your sales and payroll have been estimated, so it is ideal to review them 4-6 months after opening. As most General Liability and Workers’ Compensation policies are audited at year end, the adjustments you make mid-year, will help you spread out payments before the end of the year, when the dreaded audit appears and a large annual premium is due in full.

If you are an existing business, reviewing your policies may bring to light discrepancies that you would not have seen, since you may be the type to continue to renew your policies, and file them away in a drawer without much thought.

“I OVERSERVICE my Clients, and am often found in their office, sifting through their insurance papers, shredding what is old and organizing what is current,” says R.W. Troxell’s Rosanne Boik.

What You Need To Watch For You should meet with your Agent twice a year, as things in business change regularly. n Does your Agent call/meet with you? n Do you feel confident that your Agent has reviewed your program on an annual basis? n Have you made any changes to your business in the past year? n Are you considering consolidating or expanding your business? n Do you have any claim issues that have not yet been resolved?

Another important reason why an Independent Agent is an invaluable part of your business team is that when you have an issue, a claim, a question or a problem, they will ensure that it gets resolved as quickly as possible. They represent many insurance companies, but are not employed by any of them. They work for YOU and your business, almost like a consultant. This is an important point, as many Prospects may have their insurance coverages with a “direct writer,” such as State Farm, Farmers, Allstate, American Family. They need to understand that with an Independent Agent comes INDEPENDENT SERVICE. They liken themselves to working for YOU, and therefore, when an issue arises, they solve the problem for YOU, not what is best for the Insurance Company. Sure, the relationships they have with various Insurance Companies are very important to the Independent Agent, but the big difference here is that they do not work for them.

See R W Troxell’s ad in this issue, page 10

Page 13

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Food Industry News® February 2014

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Growth Predicted for Restaurants This Year After several tough recessionary years, the U.S. restaurant industry has seen modest growth for the past few years — and assuming continued (if slow) economic improvement, the industry’s second-half 2013 momentum should continue into 2014.

While the National Restaurant Associa-

States With Most Violent Crime Rates Although violent crime has been steadily decreasing over recent years, danger still lurks in many corners of the country. The Delaware-based news and opinion firm 24/7 Wall Street recently identified the 10 states with the highest rates of violent crime. The findings may surprise you:

State Violent crimes per 100,000 residents Tennessee 643.6 Nevada 607.6 Alaska 603.2 New Mexico 559.1 South Carolina 558.8 Delaware 547.4 Louisiana 496.9 Florida 487.1 Maryland 476.8 Oklahoma 469.3

places through 2013’s first 11 months put sales at $504.9 billion, up 4% versus the same period in tion (NRA) has not yet 2012. – Adapted from mediapost.com released its 2014 industry forecast, Mintel estimates that 2013 As consumers’ tastes evolve, BeverageDaily.com looks at trends that will restaurant/foodservice industry sales will total have the greatest impact next year in the beverage market. Soft drinks will still $438 billion, and that be king among those older than 30 but suffer from an abundance of competisales will increase by a tion, and the future lies in moving upmarket. Tea will undergo a revolution healthy 5.9% in 2014. and be reinfused. Millennials are a cynical crowd, so hype must be kept to a The U.S. Census Bu- minimum. The key to energy drinks, caffeine, might also be the category’s reau’s preliminary es- downfall as manufacturers continue to tinker. Snacking is growing, and bevertimates for food serage-makers can’t ignore that. – BeverageDaily.com vices and drinking

Trends for the Beverage Market

Food Industry News® February 2014

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When skiing all day be sure to have on the right clothes. Get yourself a pair of ski pants, a warm ski jacket along with some ski gloves. After a few wipeouts, you will be so happy that your outfit can withstand the elements. If you don’t have your own skis, you can rent equipment.

Lift tickets and passes for skiing can be purchased at the resort. n Alpine Valley Ski Resort is set in the beautiful sugar Creek Village.

There are over 90 skiable acres with 20 runs, a vertical drop of 388 feet and the longest run is 3000 feet. Located in Elkhorn, Wisconsin, approximately a 2 hour drive from Chicago. Alpinevalleyresort.com n Cascade Mountain hosts 36 runs, 4 terrain parks and 800 foot long chute for snow tubing. All you have to do is get on your tube and slide down the mountain. Located in Portage, Wisconsin, approximately a 3 hour drive from Chicago. Cascademountain.com n Devil’s Head Ski Resort remains one of the area’s best full service resort nestled in the Baraboo Bluffs. They have 30 runs, the longest being 11/2 miles. Great for downhill skiing and snowboarding.

Stay at the lodge on the property. Located in Merrimac, Wisconsin, approximately 3.5 hours from Chicago. Devilsheadresort.com n Eagle River Snowmobile Trails is snowmobile capital of the world with good reason; Eagle River boasts some of the best snowmobiling in the world. The numerous area snowmobile clubs groom and maintain a 500 mile trail network that is known as the “Eagle River 500”. These trails wind through beautiful forests and across lakes. Approximately a 5 hour drive from Chicago. Eagleriver. com n Wausau positions itself as the best place in Wisconsin to play in the snow. Rib Mountain State Park is home to the Granite Peak Ski area offering 74 runs, 7 new chair lifts and state of the art snowmaking. The nine mile forest is a premier cross-country skiing facility with groomed trails including lighted trails for nighttime skiing. Sylvan Hill is home to the longest tubing hill in the state with 6 runs, 2 towlines and a comfortable chalet. Nearby you can snowshoe the Ice Age Trail and explore over 750 miles of snowmobile trails.

Wausau is approximately a 3-4 drive from Chicago. Travelwisconsin.com There are so many options when taking a ski or winter vacation to Wisconsin. You can plan a trip for the day, or make it longer where you would need hotel accommodations.

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Gluten Free–Not a “Guarantee?”

Restaurants want to cater to patrons with celiac disease and other gluten-intolerant diners, but stricter Food and Drug Administration labeling rules and the high likelihood of crosscontamination in the kitchen have many hanging back. California Pizza Kitchen has created an elaborate preparation system to guarantee “glutenfree” options, while other chains are going with less strict “gluten-friendly” labels and warnings that the final product many not be completely gluten-free. – Wall Street Journal

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Coffee Prices Drop Global coffee production is on track to rise for the fourth consecutive year, a trend that continues to push down prices as supply is expected to outstrip demand by 6.04 million bags, according to the Agriculture Department. Wholesale coffee prices are down 49% from 2011, while retail prices for bagged coffee, lattes and other prepared coffee drinks have remained relatively steady, boosting margins for retailers and restaurants. – Adapted from Bloomberg Businessweek

n Socially responsible companies take the lead.

According to a survey by ConAgra Foods, 62 percent of consumers “appreciate, and want to support, companies that donate to important social causes.”

Brands have become more transparent, and with that comes adhering to a certain amount of social responsibility. Consumers will be drawn to those brands that deliver a consumer-friendly product, while also supporting initiatives that align with their particular beliefs and views. n Responsible/edible food packaging. Consumers are becoming more educated about what’s lining the shelves at their supermarkets, including an increased awareness of not only what’s in the product, but also what it’s packaged in. In fact, some companies have taken this a step further through the use of new technologies to create edible wrappers. According to JWT, a global marketing and advertising agency that compiles a trend report every year, Bob’s -- a burger chain in Brazil -- now serves its burgers in packaging you can eat, while Los Angeles-based ice cream truck brand Coolhaus wraps ice cream sandwiches in edible material. Could these new wrappers become a low-calorie, high-fiber side dish to packaged meals? n Tech-savvy shoppers. Grocers recognize that online food shopping and technology-involved shopping is the future. Look out for more online ordering from your local stores and even a drive-through window for easy pick up. Additionally, apps on your phone will allow consumers to “learn more about an ingredient or health claim [on a food package] by simply focusing the mobile device on the product’s label.” Fast food may become even faster through the use of an E-ZPass. n Jet-setting around the world—at home. International flavors are going to make appearances in our own kitchens. Seasonings and spices not only jazz up a dish, but they also offer an array of health benefits. n Snack happy. Several consumer reports this past year highlighted Americans’ 24/7 snacking habits, and supermarkets will make it a point to showcase healthier options loaded with health benefits.

“Look for supermarkets to capitalize on the healthier snacking trend in 2014 by replacing traditional higher-sugar, higher-fat snacks at the checkout with better-for-you on-the-go offerings,” says “Supermarket Guru” Phil Lempert. This goal will also jive with the FDA’s new trans-fat ban.

Continues on page 20

Food Industry News® February 2014

Page 17

Restaurant to Adjust to Meat Prices This Year The outlook for the restaurant industry will improve in 2014 as real disposable income is forecast to grow, inflation will remain moderate, and unemployfeb 17-24_Layout 1 2/28/12 4:24 PM Page 19 ment will continue to inch downward, according to the foodservice research firm NPD Group.

“While consumers’ mindset for cautious, controlled spending is expected to remain in place for some time, our forecast of traffic and dollar growth for 2014 shows improved performance compared to 2013,” the firm predicted. Here are some key trends to watch for: Less beef, more chicken: The expected rise in beef prices and lower chicken prices will be reflected in menu offerings. New and different non-beef parings of foods will result in overall growth for chicken products and a dampening of beef orders resulting from expected price increases.

Conveniently yours: Convenience stores are likely to experience traffic growth as they take advantage of consumers’ current tendency to “trade-down” from more expensive options. Food retailers offering convenient meal solutions make up another market segment projected to see continued growth, and it should capture more visits from traditional restaurants.

Ethnic flavors: Growing Hispanic and Asian populations will play out on menus.

Here come the boomers: Baby boomers and seniors continue to visit restaurants at an ever-increasing rate.

I have a coupon: Expect operators to find new ways to get customers to visit their restaurants including coupons and loyalty rewards. Rotating offers and creating new ways to entice consumers to visit must be a part of any operator’s marketing plan, according to NPD. Healthy items: Watch for growing interest in access to healthy menu offerings. One place NPD sees this playing out is in customer requests for gluten-free foods, not because of required dietary restrictions, but because of the benefits of overall healthier eating.

Fine dining: NPD predicts fine dining restaurants will continue to fare well, having fully recovered from the recession and now growing.

New concepts: NPD also predicts new restaurant concepts will emerge as the industry seeks to find the next new niche – i.e. the next “fast casual.”

®

– Adapted from Restaurants will continue to adjust to expensive beef in 2014

by Rita Jane Gabbett on meatingplace.com

Indian is influencing a wide range of dishes, restaurants and TV cooking shows. In the UK and South Africa—where Indian fast casual is as common as pizza—we’re seeing local favorites taking on modern twists. This can be as simple as adding a blend of masala to marinate venison. Meanwhile, people in the U.S. are exploring Indian flavour profiles in approachable everyday fare such as salads and sandwiches.

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Getting Your Name In The News The need for publicity is essential to your business, but do you know four essential rules?

1: Send out news releases 4-6 weeks before the next issue drops for monthly magazines. Blogs and websites move faster.

2: Write releases in third person: “They” not “We.” 3: Photos, contact information and clips must be attached or easily accessed. Hard to find? Easy to discard.

4: Have a story. Keep it short and relevant.

5: Spellcheck it, with single spaces after a period, unformatted.

“Stealth Health” Some restaurant chains are working to improve the quality and nutrition of their offerings—cutting back on sodium and preservatives, for instances—but instead of trumpeting efforts that will help appease critics, they’re hoping diners don’t notice.

“We call it stealth health,” explains a Chick-fil-A dietitian. “We didn’t necessarily want the customer to know we’ve tweaked their favorite product.” And given the sad reputation of traditional “health food,” even health-oriented chains like Lyfe Kitchen and Seasons 52 are downplaying their unique selling proposition. “We don’t sell health, we sell taste,” says a Lyfe spokesman.

Ugly Produce In line with one of our 10 Trends for 2014, Proudly Imperfect, the lumpy form of an heirloom tomato or gnarled carrots at a farmers market are gaining more appeal than the prettier produce commonly seen at supermarkets. And in Europe, there’s a movement afoot to reduce food waste by selling rather than discarding imperfect produce.

Austrian chain Billa now sells a private-label line of “nonconformist” produce dubbed Wunderlinge, a made-up word that combines the terms for “anomaly” and “miracle.”

German retailer Edeka has tested selling ugly produce at a discount, branded as “nobody is perfect.”

U.K. magazine Delicious is encouraging readers to buy imperfect produce and speaking out against regulations governing the appearance of produce sold in stores.

Vegetable Co-Stars Veggies are gaining a higher profile on restaurant menus, thanks to the broadening emphasis on farmers-market ingredients, consumers’ rising inclination to eat less meat, and chefs who see new opportunities to get creative. From fast casual chains (Tender Greens in California, Snap Kitchen in Texas) to upscale establishments, vegetable-focused dishes are getting easier to find. And increasingly they’re becoming more creative, like a Smoked Coconut Club sandwich with tofu (Philadelphia’s Memphis Taproom) or a saltbaked celery root with apple confit (DB Bistro Moderne in New York).

–JWTIntelligence

ABC Travel Guides for Kids Names Top 7 US Family Destinations for 2014 Thumbs Up for Milwaukee as Cream City and the Bronze Fonz take the top spot and Mid-Atlantic destinations feature prominently in ABC Travel Guides for Kids annual list.

1. Milwaukee, WI – Nicknamed Cream City because of its cream colored brick buildings, families can kayak through downtown, ride on a Harley and step back in time on the Streets of Old Milwaukee at the Public Museum.

Kids will enjoy a Milwaukee Food Pizza Bus Tour and visiting the Palermo Pizza Factory tour. Check out Melthouse Bistro too for gourmet grilled cheese sandwiches and make sure to save room for Leon’s and Kopp’s frozen custard.

2. Washington DC – Three years in a row on our list for our Nation’s Capital for the simple reason the city offers so much history, culture and free family fun. Start a new tradition this year and visit the Smithsonian Museums on New Year’s Day – they are open! We love the DC Grand Hyatt.

3. Miami, FL – Adventure, art, food and culture. Start with a Grace Della food tour and then venture out of the City to attractions like Monkey Jungle and Coral Castle.

Circle back to South Beach and soak in the sun and atmosphere of fun on the beach. We only stay at The Palms Hotel & Spa in Miami Beach.

4. Philadelphia, PA – Kids love walking through the giant heart at the Franklin Institute. Take your picture next to Rocky then run to the top of the steps of the Art Museum.

Visit Magic Gardens and Jim’s Steaks on South Street. We love both Kimpton properties and Le Meridien for lodging.

5. North of Boston region, MA – Visit Cape Ann, Gloucester, Rockport and Salem. Take mansion tours at Hammond Castle and Beauport and walk to the end of Bearskin Neck in Rockport. Joe’s Playland in Salisbury is old school arcade fun. We love Woodman’s for great seafood. The Yankee Clipper and Rockport Inn and Suites are two great lodging options.

6. Times Square, NY – Start at the Times Square Museum & Visitors Center and then ride the giant Ferris Wheel inside the ginormous Toys R Us. Admire the Wall of Chocolate and learn your Color Mood at the M&M superstore.

We love Ripley’s New York at Times Square. See Newsies on Broadway.

7. Baltimore, MD –Visit Inner Harbor’s National Aquarium, Science Center and Ripley Attractions. Foodie kids will love McCormick’s World of Flavors; all kids will love the Visionary Art Museum. Take a water taxi to Fells Point and then walk to Little Italy for sweet treats. The Shot Tower, Star-Spangled Banner Flag House and African American Museum are all nearby too. The Inner Harbor Hyatt with skywalk is the perfect spot near all the action.

ABC Travel Guides for Kids is the premier producer and publisher of all-in-one alphabet, activity and souvenir guides specifically designed for kids.

Food Industry News® February 2014

Cary Miller Presents

This month I am proud to be pictured with the Chefs and Program Coordinator from Triton College, a locally based 2 year college offering a large selection of degrees and certificates in Hospitality Industry Administration. Chefs Jerome Drosis and Denise Smith-Gaborit head up the program. These fine individuals lead culinary and hospitality industry administration students through the process of working in all aspects of a live, fully functioning foodservice operation and retail bakery at the college. Triton established its HIA department in the 1970’s. I am a proud alumnus of this program.

People Selling the Industry

Dave Shannon is the President of Buedel Fine Meats.

Buedel helps their customers achieve stable food costs and predictable margins through profit-driven ideas with quality and consistency. Wet & Dry Aging, Portion Cuts, Product Development, Private Label, E-Commerce, Education and Training are the hallmarks of Buedel. The company provides hand selected fine and properly aged meats cut by master butchers: USDA Prime and Choice Beef, Gourmet Burgers, Butcher Type Pork, No.1 Special Fed Veal, Domestic and Imported Lamb, and Grass Fed, All Natural, Antibiotic and Hormone-free Proteins. You can fine their phone number in our directory under Meat-Wholesale.

Bernard S. Kamenear is with Petritis Group Inc.. The reason you can’t see his face is because he operates with anonymity, because his profession is observing staff to identify and uncover issues related to theft, employee behavior, waste and training opportunities. If you are interested in improving your profitability and service, contact Bernie today. He is in our Buyers Directory listed under Mystery Shopping/ Hospitality & Grocery.

Jim Clemens is with The Clemens Profit Group, Manufacturers Representatives for Supplies and Equipment for the foodservice and hospitality industry in the Midwest. Since 1965, and now into their second generation, the Clemens Profit Group continues to support manufacturers initiatives by providing unparalleled knowledge of foodservice equipment and supplies, and how to sell and merchandise these products to equipment and food supply companies across the Midwest. The firm represents such fine companies as Vita Mix, Taylor, Nemco, Mercer Cutlery, John Boos and others.

Dave Powell is the Warewash Service Manager for Cintas’ Warewashing Program in the Chicago market, and Christine Houlihan is a Warewash Sales Spe-

cialist. In Chicagoland, Cintas offers complete solutions for your Warewashing needs.

Their program provides chemicals, equipment and service to meet your manual and mechanical warewashing needs. Professional installation and maintenance of dish machine and chemical dispensing equipment helps ensure maximum efficiency in your kitchen. In the local market, Cintas has many quality individuals like Dave and Christine supporting the food industry. Cintas operates more than 430 facilities in North America, Europe, Latin America and Asia, including six manufacturing plants and nine distribution centers. The company employs approximately 30,000 people. Cintas has the strength of a large company while focused on providing excellence in customer service and value like the finest small companies do. You can see their ad on page 33 of this issue.

George Kanavos is a district sales manager for Devanco Foods, a leading local manufacturer of gyros, sausage, hamburgers, Italian beef, French dip and Marathon Chicken Burgers. George works closely with retail and foodservice operators to help them improve their sales, quality and consistency by providing solutions with the products the company produces. Devanco products are available through better foodservice distributors and cash and carry outlets.

You can see their ad on page 11 of this issue.

Jay Liddell is with Clyde May’s Alabama Style Whiskey. After serving in World War II, Clyde returned to Alabama to farm his land and raise a family. Though Clyde reared eight children, his farming endeavors were not as successful. Following in the well-worn footsteps of many before him, he turned to the illegal trade of whiskeymaking, or “branch-farming” as he liked to call it, to help supplement his income. May sold much of his whiskey unaged, right from the still, but some he put down in barrels. He spent a large portion of his life perfecting the art of small batch whiskey-making and continued to experiment with different methods until he finally developed what came to be known as “Mr. Clyde’s Special Reserve. Today, the brand is considered one of the finest whiskeys available. If you have not tried it, be sure to. It’s delicious. The brand is distributed locally by BC Merchants.

Page 19

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Continues from page 16 n Waste not, want not. Good Housekeeping magazine reports that nearly 40 percent of the food in this country goes uneaten. GH highlights the importance of trying to make the most of leftovers and not over-buying. Make a shopping list and check it twice so you don’t bring home items already in your pantry. n Tea time. We may not be located in England, but the tea craze is for real here in the United States, too. In fact, tea is the most global-friendly beverage. Consider that Starbucks paired with Teavana to open its first Tea Bar – I attended the grand opening in New York a few months ago, and from the looks of it, I’d say tea sets are gong to be a hot item this holiday season. n New superfoods. Every year, claims emerge labeling different foods as “super.” While some deserve the title, others fall short. We’ve seen the kale trend and quinoa craze, and cheers for chia. This year, get ready for new super grains like freekah and teff to take center stage. And prepare to shine a light on the year’s hot veggie: cauliflower. You’ll see colorful cauliflowers and find them in places you wouldn’t think of looking, like mashed potatoes. n “Free-from” foods. Look out for increased competition among allergy-friendly foods. As allergies are on the rise, more companies are producing products that are free from gluten, soy, nuts, dairy and so on. Experts predict we’re about to see more products made from coconut and, yes, even more gluten-free flours. But don’t be fooled by the word “free,” because it could actually be costly -- a gluten-free donut is still a donut with just as much fat, sugar and calories as it’s regular counterpart. n The new culinary school. Experts predict that supermarkets will become the new culinary mecca.

Many stores already offer cooking demos or “community cooking centers” that allow shoppers to come together and learn from one another. The supermarket is a classroom for adults, and I implore you to bring along the kiddies to teach them how to find foods that will help them grow and flourish. – Adapted from US News & World Report via www.cbsnews.com

A broken heart is worth more than one that has never been tested.

Understand Your Own Life Signals n Understand that letting go and moving on means slowly moving in the direction of which you’d like to reach. n Make yourself your first priority. You’ll do everything better when you do. n Get dressed everyday, just for yourself. n Carve out time to do nothing but be with yourself. n Stop shaming yourself for doing things that are perfectly, normally human, but happen to be deemed imperfect in society. n Read more. It stimulates the imagintion and exercises the brain, which as we age is essential. n Reach out to people and watch how eagerly they jump in and do the same.

Food Industry News® February 2014

Top Flavors

Emerging flavors highlighted in the McCormick Flavor Forecast 2014 are as follows: 1. Aji Amarillo - A hot Peruvian yellow chile with bold, fruity flavor.

2. Kashmiri Masala - An often homemade blend of spices from northern India featuring cumin, cardamom, cinnamon, black pepper, cloves and ginger.

3. Tea - Not just for sipping anymore, this natural ingredient is making its way into rubs, broths and marinades.

4. Chamoy Sauce - A unique Mexican condiment—made from apricot, lime, chilies and spices—just beginning to gain a following in the U.S. 5. Cassava Flour - Also known as manioc or tapioca flour, this gluten-free alternative is a Brazilian staple prized for its versatility.

– Adapted from McCormick Flavor Forecast 2014

Chinese Wines

China is already the world’s fifth largest wine producer, and its wine will start to gain a higher profile as quality improves and output rises. A report from France’s National Center for Scientific Research says China will double its current wine production within five years. And 20 Chinese wines were recognized at the Decanter World Wine Awards in May 2013. The nation’s largest wine producer, Changyu Pioneer Wine Company, is building a “winetropolis” in the city Yantai—featuring a research center, a production center, a vineyard and tourist facilities— slated to open in 2016. – JWTIntelligence

Page 21

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McCormick recently released their Flavor Forecast for 2014. These insights reflect emerging trends and key cultural influences that are shaping the tastes of tomorrow. Together, they tell an exciting story about how people everywhere are coming together for more diverse, colorful and flavorful meals than ever before.

Chilies Obsession—The world is craving heat in a big way. Beyond just discovering new chile varieties, this obsession has extended into using techniques like grilling, smoking, pickling, fermenting and candying to tease out their flavor potential.

Modern Masala—Indian food is finally having its global moment. Already familiar with basic curries, people around the world are taking their appreciation for this richly-spiced cuisine to the next level, exploring more flavors in new contexts, from food trucks to fine dining.

Clever Compact Cooking—Big flavor can come from small spaces. As the movement toward more efficient compact kitchens grows, inventive urban dwellers are discovering creative, cross-functional ways to prepare flavorful meals making the most of what’s available.

Mexican World Tour—Mexican flavors are on the move. From a growing taste for regional Mexican fare in North America to early exploration in China, cultures across the world are embracing authentic elements of this bright, bold and casual cuisine.

Charmed by Brazil—The world is about to shine its spotlight on Brazil, illuminating the vibrant flavors and traditions of a dynamic melting pot culture that includes European, African, Asian and native Amazonian influences. Brazilian tastes are poised to emerge as a powerful influence in cooking around the globe.

– Adapted from McCormick Flavor Forecast 2014

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Food Industry News® February 2014

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Most people hungering for General Mills Inc. snacks are probably headed for the grocery store.

But the company is experimenting with a concept that ships snacks directly to consumers via a subscription service.

The Nibblr service, mails subscribers a regular snack shipment that cost about $6 each time. Snackers then rate what they tasted and future shipments are based off customer tastes. (The idea is similar to how Netflix or Pandora offer suggestions on movies or music.)

Nibblr snacks aren’t General Mills-labeled and are mostly fruits, nuts and trail mixes.

– Adapted from bizjournals.com

Global Food Trend Watch Food trend watchers predict that cauliflower, flavor-infused salts, burgers and doughnuts will be at the center of culinary and food trends in 2014, along with coconut- and salted-caramel-flavored items.

Consumer demand is trending toward food customization, whether it is in a restaurant setting, grocery store or at home, says Christine Couvelier, global culinary trendologist.

– Adapted from canadiangrocer.com

Food Industry News® February 2014

Page 23

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Caffeinated Club Launches in Chicago Caffeinated Club is a crisp, clean, clear, lightly flavored soda water with caffeine, the equivalent to a can of cola, about 34 milligrams per serving. It is the perfect alternative for health conscious individuals to get the caffeine boost they crave without any sugar, calories or artificial sweeteners.

Each single-serving BPA-free bottle of Caffeinated Club contains 12-ounces of filtered carbonated water, and is currently offered in four flavors: Lemon, Raspberry, OrangeGrapefruit, and Clear, which is unflavored. Each bottle contains no sugar, no calories and no artificial sweeteners. Caffeinated Club is also low in sodium, free from gluten and castoreum, and Caffeinated Club is kosher certified and vegan friendly. The recommended retail price of each bottle is 99-cents, making it more affordable than a morning latte or energy drink.

The idea for Caffeinated Club was born from entrepreneur Rocky Mosele’s exhaustion and ingenuity. “I wanted a pick-me-up, but I’m not a fan of the sugar and additives in energy drinks, and I don’t always have time for coffee or tea. I thought, “Why doesn’t my club soda have caffeine in it? Since there wasn’t, I decided to create one,” Mosele said.

Mosele realized it would be most cost-effective to manufacture and bottle his creation himself. After six months of research, development and construction, he settled on the perfect recipes and opened his bottling plant. Currently launching in the Chicago market, Caffeinated Club will expand into top markets across the nation in 2014.

Caffeinated Club is owned and operated by Rocky’s Beverages, LLC. Manufacturing facilities are located in Glenview, Illinois.

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A List of Life Changers n Learn to be okay with not being okay. n Learn to have conversations that do not consist of lambasting someone else, especially when that someone is you. n Give the most kindness to those who seem like they least deserve it. n Learn to define and describe people without initially reaching for their sex or appearance as key adjectives. n Realize that perspective determines everything. n Understand that when something upsets you, it’s striking a nerve of truth. n Understand that when someone upsets you, the best thing to do is understand where they’re coming from. n Know that no matter how far you’ve come, there’s no point at which it’s appropriate to remain sedentary. n Be radically, sincerely honest. Be shocked at how deeply you can connect with people when you are. n Know that if you want to have a conversation about something that upsets you, insulting someone is only the by-product of your own defenses, and will ultimately raise theirs as well, not open lines of understanding and communication. n Realize that selflessness is one of the most predominantly wonderful qualities a person can have. n Learn to actually feel happy for other people. n Go into everything with the knowing that you don’t know it all, and that every experience is valid. n Invest in extra linens, donate what you don’t use, and keep extra Tylenol on you because people tend to need it and be without it rather frequently. n Call your siblings more. n Be present in what’s at hand. You owe it to the people in your life and to the things you’ve built for yourself.

Food Industry News® February 2014

Page 24

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Norman Hargrove Nouveau Tavern 358 W Ontario St, Chicago, IL 60610 BIRTHPLACE: Washington, DC CURRENT POSITION: Executive Chef of Nouveau Tavern FIRST FOODSERVICE JOB: Worked as a brunch attendant at Georgia Brown’s in Washington DC

FAVORITE FOOD: I love Asian cuisine, I would have to say Pho is my favorite

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MEMORABLE CUSTOMERS: Phylicia Rashad, while cooking at Paolo’s Georgetown in Washington DC, she said I cooked the best calamari she had ever had

Smokey Joe – Chef Nieto’s cherry and applewood smoked extra anejo Tequila, caramelized pineapple, sweet peppers, smokey chorizo, and BBQ salt

WORST PART OF JOB: Not spending holidays with family, but I do enjoy making others’ holidays special

$5 Bar Eats –Offered daily from 3-7 pm and 10pm – close

MOST HUMOROUS KITCHEN MISHAP: I don’t find mishaps in the kitchen to be funny, it is a time to learn for the mistakes made and move on.

BBQ Pork Rib – With marita tamarind Barbakoa sauce

FAVORITE FOOD TO PREPARE: I really enjoy baking, no matter if it’s bread, cakes. or cookies

Spicy Meatball – With smoky chipotle tomato sauce and shaved Mancehego cheese

PART OF JOB THAT GIVES MOST PLEASURE: Knowing what I do brings joy to so many people, and also the ability to teach and guide others on their journey of becoming a chef

5 LITER PLASTIC PANS

Barbakoa is a modern Latin bistro that brings casual fine dining with an urban vibe to the Western suburbs. The concept is a result of a partnership between Jerry Kleiner and the Buonavolanto family, who recruited award-winning Chef Dudley Nieto and Mixologist Adam Seger. The restaurant features a refreshing new approach to modern Latin cuisine in an inviting upbeat atmosphere with a lively bar at the epicenter of several distinctive and colorful dining spaces. Bright, fresh ingredients and traditional regional influence come together with other Latin American flavors in a variety of vibrant dishes and authentic cocktails made with top shelf tequilas.

Barbakoa also offers a host of innovative Latin influenced cocktails and an enviable wine list.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: It would be a job using my hands, like building, landscaping, or hand-assembling something. Possibly teaching.

Menu items include: Deviled Eggs-Spanish Cabrales cheese & Serrano ham or roasted beets & Fresco cheese

Torta Sliders –Choice of short rib, carne asada, roasted chicken or roasted pork. Sliders are served with spicy guacamole On the lunch menu: Chef Dudley’s Shared Tasting Menu Choice of 2 guacamoles, 2 salsas, 3 types of tacos, 2 sides and 1 desert tasting

FAVORITE VACATION SPOT: Wherever my sister and her children are

Barbakoa is now offering Brunch Saturdays and Sundays throughout 2014. Brunch will be offered every Saturday and Sunday from 11am to 3 pm. The brunch menu created by Chef Dudley Nieto, features dishes inspired by cuisine from Argentina to Peru, Mexico to Spain.

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Lots of information about the current industry trends

Barbakoa is located at 1341 Butterfield Rd. in Downers Grove, IL. Open at 11:30 daily. Happy Hour 3-7 daily. For more info log on to barbakoa.com

BEST ADVICE RECEIVED: Don’t take this so serious,

Food Industry News® February 2014

Nuggets Imperial is the crown of Tavria’s brandy masters. It is prepared from very old brandy spirits, aged in oak barrels for 25 years and beyond. The brandy possesses dark-gold color, and a compound bouquet, which perfectly combines aromas of exotic spices, chocolate and cigar. Alcohol content is 40% vol. Bottle capacity: 750 ml.

In 2013, home prices since 1990, according to nationwide shot up by a Bowling Green Univer10.9%. A sense of ur- sity analysis of census gency has driven tra- data. The U.S. Census ditional buyers hoping Bureau’s American Comto take advantage of munity Survey tracks an still-affordable home upward trend as well: prices and historically In the mid-20th centulow mortgage rates. It’s ry, only 2.8 percent of widely expected that Americans over age 50 home prices will con- were divorced, a figure tinue to rise in 2014, but that rose to 11.8 percent at a slower, more steady in 2000. By 2011, 15.4 pace. Kiplinger expects percent were divorced, and increase of 4%. – The with another 2.1 percent Kiplinger Letter Blue Diamond separated. This makes Growers’ global almond 2011 the first time the sales soared to $1.2 bil- number of divorced oldlion, up $189 million er Americans exceeded in fiscal year 2012-13. the number of widows Value-added sales vol- and widowers (13.5 perume increased by 14 cent). The number of percent, even with a Italian restaurants in crop that was 7 percent the 10 most popular citsmaller, according to ies is around 16,783; this President and CEO Mark number is higher than Jansen who addressed Mexican and Chinese. the cooperative’s grower Around 10,000 Italian owners at their 103rd restaurants were estabannual meeting. Value- lished in New York City added sales now rep- by the 1930’s, and most resent more than 60 of these restaurants percent of the co-op’s were simple and undecrevenue, including man- orated. Italian dishes beufactured ingredients came popular in the U.S. and consumer retail after the 1970s. Tea is products. More older catching on in a big way, Americans are getting especially matcha (green divorced. The divorce tea powder). This and rate for Americans 50 green tea smoothies are and older has doubled becoming trendy items.

Page 25

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Demonizing Food Dyes

The list of ingredients that consumers are trying to avoid is getting longer and longer—and now add to the list synthetic food dyes, linked with hyperactivity in children, among other things. Already a range of dyes (dubbed a “rainbow of risk” by the Center for Science in the Public Interest) are banned or require warning labels in the U.K. and the EU. Following a Change.org petition from Food Babe blogger Valerie Hari, Kraft will replace two artificial yellow hues in

some Mac & Cheese products with spice coloring in 2014. Another Change.org petition is asking Mars to use natural dyes for M&Ms. –JWT

In dealing with customers, there is no substitute for courtesy.

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now Entering 2014 at Chicago’s DMk Burger Bar

2014 marks another year to discover the best of what’s served on a bun at DMK Burger Bar, the first brainchild from DMK Restaurants’ David Morton and Chef Michael Kornick. For the fifth year, burger lovers will flock to DMK Burger Bar’s Lakeview and Lombard locations to dig into a menu of creative comfort food, including the out-of-the-box burgers the Chicago area - and fanatics all across the country - have come to know and love.

This burger hot spot - which was featured on the Food Network’s “Diners, Drive-Ins and Dives” - combines diners’ love for classic patties with totally unique toppings and flavor profiles.

Always utilizing grass-fed beef, naturally raised turkey, Colorado lamb, artisan cheese and freshly baked buns, DMK’s are burgers that guests will feel good about eating. The current burger offerings are as follows: #1 Aged Cheddar, Smoked Bacon, Charred Balsamic Red Onions, Rufus Teague’s BBQ Sauce #2 Chili-Rubbed Onion Strings, Amish Blue, Spicy Chipotle Ketchup #3 NY Pastrami, French Gruyere, Sauerkraut, Leroy’s Remoulade #4 Roasted Hatch Green Chile, Fried Farm Egg, Sonoma Jack, Smoked Bacon #5 Bison Burger - Fresh Goat Cheese, Pickled Red Onions, Blueberry BBQ Sauce #6 Chorizo, Guacamole, Sonoma Jack, Chipotle Aioli, Cilantro, Onions #7 The Big DMK - Triple Decker, Special Sauce, Get it? #8 Iceberg Lettuce, Tomato, Raw Onion, Bread & Butter Pickles, Mayo, Choice of Cheese #9 The Patty Melt - Smoked Bacon, Burnt Onions, Leroy’s Remoulade, Smoked Swiss, Grilled Rye #10 Turkey, Smoked Swiss, Tomato, Arugula, Dijonnaise #11 Grass-Fed Lamb, Sheep’s Milk Feta, Olive Tapenade, Greek Salad, Tzatziki #12 House Veggie & Grain, Aged Cheddar, Eggplant, Tomato, Pesto Mayo #13 Crispy Portobello, Fontina Cheese, Arugula, Marinated Tomatoes, Horseradish Sauce #14 Fresh Salmon, Ginger & Scallion, Asian Slaw, Red Thai Curry Sauce #15 Listen up, we’re saving paper (new and rotating monthly specials) In addition to the celebrated burgers, hot & crispy snacks, avant-garde salads, delicious takes on great Chicago fries, loaded mac & cheeses and grilled cheeses are created year-round in the DMK Burger Bar kitchen. David Morton and Michael Kornick’s goal is to provide playful burgers and other bites where guests can savor favorite classic flavors with a twist, as well dig into brand new, inventive items they’ll keep craving for years to come.

Superdawg’s Hot Dog Emoji

There is no hot dog emoji on your cellphone. Just in case you’re still in the 20th century, emoji, like emoticons, can be used in electronic messages. In Japan, there are emoji for popular foods. In the USA, there are emoji for burgers and other food, but not hot dogs.

Laura Ustick, general manager of Superdawg half-jokingly tweeted about the oversight to hot dog icons on Dec. 26 and the call for #HotDogEmoji spiked. “We started a petition,” Ustick said. “There’s definitely high demand. We’re trying to speak for all hotdogdom,” she added, noting that America’s Dog, Hot Doug’s and the beer community have been especially supportive.

“Emoji is a universal lang, and hot dogs are a universal food ...

As long as there’s no ketchup,” Ustick said.

Superdawg’s hot dog emoji was designed by Jenny Pfäfflin, who was having a separate conversation about #hotdogemoji until joining forces with Superdawg. The design is a hot dog over a green ribbon. Green “to represent the neon green relish.”

–Adapted from DNAChicago

Creative Cocktails For 2014 Cocktails on Tap We’ve seen wine moving into taps, and now cocktails are being mixed and stored in kegs. It saves bartenders time and can lower the price tag for imbibers, who get the added bonus of being able to ask for sample tastes.

With many cocktails, premixing doesn’t compromise quality—and may enhance it by enabling ingredients to mesh over time—though it only works well for some concoctions.

Craft Mocktails Creative cocktails have primed drinkers for innovative options; meanwhile, nondrinkers have been stuck with the same boring choices. A new wave of craft mocktails incorporate syrup infusions, fresh juices, homemade sodas and an array of creative add-ins. Offerings range from the Orange Julius at New York’s NoMad (orange juice, cream and orange blossom water) to the seasonal Jardin de Fraises at Fig & Olive in L.A. and NYC (kefir clover, muddled strawberries and fig, clover honey and fig balsamic) and the Eden at London’s HKK (grapes, rose syrup, lychee juice and soda water).

Orange Wine The result of using red-wine techniques with white-wine grapes, an ancient technique from the Caucasus region, orange wine offers the best of both worlds, according to its proponents. (The color isn’t exactly orange; it’s more in the range of light gold to amber.)

While this wine will likely remain a niche product, we’ll be seeing it more often thanks to the efforts of vintners in Italy, France, California and beyond.

Food Industry News® February 2014

Page 27

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Gorilla Tango Lampoons the Oregon Trail

Get your wagons ready, someone’s dead on the Oregon Trail and it ain’t from dysentery! It’s been over 42 years ago since the original Oregon Trail video game debuted in Don Rawitsch’s Minnesota 8th grade history class on December 3, 1971. Now Gorilla Tango Burlesque is poised to add to that legacy with its all-female comedic parody: “The Oregon Tail Burlesque”. After praise-winning R-rated takes on Star Wars, Indiana Jones, hobbits and heroes, they’re taking on the classic game of survival.

Producer Kelly Williams said, “We based our show off the original game which was designed to teach school children about the realities of 19th century pioneer life on the Oregon Trail. We thought it was ripe for parody because of the over-the-top tragedy (starving of hunger because you can only carry 200 pounds of meat or constantly getting your oxen stolen along the way and dying of frostbite) and the silly stereotypes.

We then added in a dash of murder mystery - and of course sexy burlesque ladies - to shake things up.” It is directed by Sabrina Harper of Second City, Annoyance Theater, and The Improv Inferno.

“The Oregon Tail Burlesque: You Have Died of Sexy” performs Fridays at 9pm, through April 11, 2014 at Gorilla Tango Theatre Bucktown (1919 N. Milwaukee Avenue, Chicago IL 60647). For more info visit www.gorillatango.com/oregon.

Edible Packaging To make their goods more sustainable, marketers are harnessing new technologies to create edible wrappers.

The Bob’s burger chain in Brazil now serves its burgers in packaging you can eat, while L.A.-based ice cream truck brand Coolhaus wraps ice cream sandwiches in edible material. And Harvard bioengineer David Edwards is behind WikiPearl, whose edible packaging can enclose any food or beverage, “like a grape skin,” he says. In 2013 the company launched a mochi-like ice cream and eggshaped yogurt servings; no-foil cheese cubes and coffee servings are coming next.

–JWTIntelligence

Homemade Baby Food Delivery Leveraging the trend of parents making their own baby food, a crop of relatively new services deliver refrigerated homemade food on a weekly basis for parents who like the idea but lack the time to make healthy purees, blends and snacks for their infants and toddlers. Petit Organics delivers in New York City and Chicago and is expanding to Indianapolis; Junior’s Fresh operates in New York City; and MyMummyMadeIt operates in London and Hertfordshire.

Food Industry News® February 2014

Page 28

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

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MARCH Mondays – Spanish _________________ 3, 10 Monday-Tuesday ___________________ 24, 25 Tuesday-Wednesday ___________________ 4, 5 Wednesdays _______________________ 12, 19 Thursdays _________________________ 20, 27 Saturdays _________________________ 8, 15

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Cristiano Bassani opens Big Chef Burgers in Schaumburg

Chef Cristiano Bassani, owner of the popular Bapi Ristorante in Arlington Heights, opened Big Chef Burgers, a new gourmet burger and pizza restaurant in Schaumburg, a casual and relaxed full-service restaurant that features fresh gourmet burgers, wood-fired Neapolitan pizza, homemade gelato milkshakes, artisan salads and desserts.

Big Chef Burgers’ décor is modern and comfortable. The restaurant has a dining bar that overlooks the open kitchen and a main dining room with plentiful table seating. There also is a bar/lounge area with high-top tables, serving original cocktails, “adult-fortified” milkshakes, wines and craft beers.

Big Chef Burgers are a full half-pound of fresh 75% lean ground hormone-free Angus beef. Guests can choose their choice of bunregular, pretzel, or onion-and each burger comes with a generous side, choice of fresh cut French fries, fresh cut sweet potato fries, fresh cut homemade potato chips, onion rings, mashed potatoes or cole slaw.

Sides can also be ordered separately for $3.50.

Bassani has created a varied menu of burgers that reflects his inspired culinary passion. The Truffle Burger ($12) comes with Swiss Cheese, Truffle Oil, Fried Egg, Tomato, Lettuce and Onion. The Italian Burger ($10) features buffalo mozzarella, Arugula, Sun Dried Tomatoes and Onions. The Spicy Burger ($9) includes Jalapeño, Guacamole, Tomato, Onion, Lettuce and Spicy Mayonnaise.

The Turkey Burger ($10) is made from ground turkey with Provolone cheese, caramelized onion, lettuce, tomato and mayonnaise. The Paradise Burger ($12) is an Angus beef burger with grilled shrimp, cream cheese, lettuce, tomato, and tarragon mayo. .

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JWT: What’s About To Be Hot

bagel chips). Noted New York restaurateur JWTIntelligence is a center for provocative Dan Barber has started a retail line of yothinking that focuses on identifying shifts in or- gurts that incorporate puréed seasonal vegeder to identify emerging opportunities so they tables including beets and butternut squash. can be leveraged for business gain. As a part of And tiny New York startup Sohha tops its JWT, the world’s best-known marketing com- yogurts with, among other things, harissa munications brand, JWTIntelligence has been hot salsa and beets with walnuts. monitoring new trends in food:

Regional Ethnic Cuisine Now that many diners have grown accustomed to ethnic cuisines once seen as exotic, and with foodies acquiring a sophisticated understanding of various cuisines, more restaurants will go beyond a country’s stereotypical basics. We’ll see more restaurants focused on regional specialties that are largely unfamiliar to diners—say, the moles and empanadas of Oaxaca in Mexico or the lamb dishes and fermented foods unique to Northern China—as well as new restaurant formats.

For instance, Japanese izakayas, which are more like tapas bars than sushi joints, have started opening up around the U.S.

Savory Yogurt Yogurt complements savory flavors just as well as the typical sweet flavors, especially tart Greek yogurt. The Pinkberry chain now offers fresh (not frozen) Greek yogurt in several savory combinations—for instance, with chopped cucumber, sunflower seeds and chili powder. And Chobani’s retail outlet in New York City makes “yogurt creations” that include savory themes (e.g., with smoked salmon, lemon juice, dill and

Silent Meals In an effort to help diners eat more mindfully, we’ll see some restaurants hold silent meals. The Brooklyn restaurant Eat has been doing this periodically, asking patrons to remain quiet and focus on the taste of the food, sounds of the food prep and details of the room. In Mexico City, “anti-restaurants” have popped up where people eat in silence—no music, noise or waiter haranguing you. In the corporate world, Google holds silent “mindful lunches” bimonthly, implemented after a visit from the Buddhist monk Thich Nhat Hanh in 2011.

Soju This distilled spirit usually made from rice has a slightly sweet taste and has a low alcohol content and relatively low price for the category. Soju is so big in its native South Korea and some other Asian markets that the most popular brand, Jinro, has been the world’s top-selling spirit for some time. Now Jinro is looking to find global fans, hiring K-pop star Psy as part of a marketing push that seems likely to raise the profile of soju as drinkers look to expand their palates.

Food Industry News® February 2014

Tablet Shopping Takes Off In the latest 100 Things to Watch list, tablet commerce is taking off as a wider array of consumers adopted tablets and more retailers embraced the platform’s opportunities.

Recent research points to an additional driver, as noted by the Boston Globe: “Consumers feel a deeper affinity for products they touch on a screen than those selected using a laptop touchpad or a mouse.” eMarketer expects tablet commerce in the U.K. to triple this year, while Business Insider reports that tablets accounted for half the nearly $30 billion in U.S. retail sales made via mobile in 2013.

With tablets as a popular 2013 holiday gift (40 percent of tech shoppers polled by CNET bought one or more) expect further rapid growth in 2014. Many brands have been slow to keep pace: The Internet Advertising Bureau UK reported in June that only 8 percent of the Top 50 British retailers had tablet-optimized sites. Stateside, convenience and retail adaptation of tablets for the workplace put the devices far in front of laptops for ease and fast connectivity in sales, stock searches and visual referencing.

Periodical distributor Zinio looks to become the global leader in hard-to-find publications that are formatted to Kindle and tablet use. with the addition of wireless keyboards and peripherals, that old boxy PC in the office has become a massively outdated clunker, and mobility has become the new champion for faster, ever-ready business.

–adapted from research by Marian Berelowitz, JWT

The 4-Step Way to Sell Your Way to Success

To some extent, you’re always selling something no matter what job you have. That “something” may be a product, a service, or your expertise, but you’ll need the skills of a professional salesperson to win the support you need. Keep these tips in mind to become a master of sales in any area: n Target a clear outcome. Before approaching a customer, be certain of what you want to achieve.

In some cases you may not be after an immediate sale, but more information about what the customer wants. In any event, you’ll appear disorganized and unprofessional if you don’t walk in with a clear plan (and maybe one or two backup options). n Listen to people. Successful selling isn’t about talking to customers but listening to their needs so you can find out how your “product” can help.

Ask questions and pay attention without obsessing over what you want. Show genuine interest in the other person’s problems before offering your solution. n Get to the point quickly. Once you determine that you’ve got what the customer needs, resist the urge to launch into a lengthy lecture about what you’ve got to offer. Pick one or two of the customer’s most important needs and briefly demonstrate how you can help. Let the customer decide to buy without any pressure. n Measure your results. Keep track of successes and failures. Analyze what helped you succeed and where you may have slipped up. Identify some best practices that have led to success, and incorporate them into every customer interaction.

Keeping score of your record can help you stay motivated and productive during dry spells, and reinvigorate you when you’re doing well.

Page 29

Sounds like a plan

Making a sales call without a plan is like driving your car without a destination in mind: You might enjoy a pleasant ride, but do you know if you got anywhere? I use a miniplan that asks just two simple questions: In this sales call, (1) what am I going to do for the customer, and (2) What is the customer going to do for me?

For each customer, make a list of answers to both questions.

Despite its simplicity, the miniplan sets an objective for the call so you use your time wisely. It proves you are a person who adds value and ensures that the customer is actively involved in the exchange of value.

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What advice would I give new salespeople? Get educated.

Gather as much information as possible on the products and services you sell. This will help you answer the many questions customers will have for you. Don’t become frustrated if you find yourself having to research the answer to nearly every question at first. Every unknown answer is an opportunity for you to learn more. If you read up, you will soon find that you have the answers on the tip of your tongue.

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Page 30

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Carelessness Is Costly

By Lee J. Roupas, Illinois Liquor Control Commission BASSETT Program Manager Carelessness is a contributing factor in the failure of a business. Fines, suspension of a liquor license and lawsuits have been caused by carelessness. This observation was evident during my lZ years working in the hospitality industry. As a former server, manager and security personnel l saw firsthand how costly carelessness is to a business owner.

The same observation is still prominent now as a regulator and industry educator.

Carelessness has cost business owners and employees their livelihood. Fines are issued when a server/clerk gets careless when checking IDs. All security features, descriptions and information on the card must be thoroughly checked.

It is prudent to check the back of the card for any tampering and to see if card features are present.

Lawsuits and deaths can also result due to the careless practice of overserving alcohol. By not demonstrating intervention and prevention techniques, alcohol~related incidents can land someone in court, out of a job, or both.

Chances are that carelessness in job duties can be carried over to their job performance and not providing prompt customer service. Careless customer service can give an establishment a bad image. Poor customer service can give a business an unfavorable reputation that would deter new customers from patronizing the business. After a period of time poor customer service will convince regular customers to take their business elsewhere.

Proper training is an incentive for servers to be more at-

tentive to their customers.

Customers should not wait long to be served food or drink. Servers should always tend to their area and watch their customers to see if they would like to place another order or pour the desired refills of coffee or water.

One sure proof way to prevent carelessness is training.

Training is paramount to practice responsible beverage service and customer service. The ramifications for not training can be the fines for serving minors which can lead to a suspension of a license, ultimately a loss of revenue.

Untrained staff can be poor business and loss of profits.

Responsible beverage training will make an owner and employee more cognizant of their surroundings. Training has kept places in compliance with the laws. More attentiveness to detail and customer service make businesses more successful.

It is recommended to train new hires before they begin their employment duties.

Continued training courses for current employees will make them better practitioners in the skills and techniques taught to prevent carelessness. The practices taught in training will eventually become habit.

Training will keep owners and staff informed of new laws being written, new trends in the industry and the cyclical changes of state driver’s licenses and identification cards.

Give your customers a great experience and don’t be careless.

To ensure you are running a profitable and lawful operation, it is critical that you enroll your entire staff in a Beverage Alcohol Seller/Server Education and Training (BASSET) class. Please visit ILCC.illin0is.gov/basset and click on “Training Class Directory” for a class near you.

Sooner or later almost every salesperson will hear those five little words: “Your prices are too high!” One effective response convinces prospects to admit that high quality often costs a little more. When you hear the all-too-familiar price objection, try to respond with, “Our prices are too high compared to what?” Asking that question in a serious, calm manner (without sounding or getting defensive) makes your prospects think about what they’ve said. If you sell to a business that prides itself on its quality products and prices its products accordingly point that out.

On a sales call to a fine restaurant, compliment the buyer on a specific dish and say “For the price you charge for that item, I am sure you use the best quality ingredients that warrant that price, right? What we offer (mention your product’s attributes and how the prospect benefits) also warrants this price.”

This technique is applicable to most businesses and may change the way your prospects think about your product and price.

More and more, both consumers and businesses want to be associated with quality, and will look for bargains that support that. How often do shoppers pick up essential groceries at sale prices and then use their perceived savings to buy a better quality item? As sales professionals, we expect to be asked about our best price –that’s what we are there to negotiate.

But top quality rarely budges for bargain-hunters. It is up to buyers to either step up to a higher-priced, top quality purchase, or go home with something less.

Food Industry News® February 2014

The Evolution of Snacking

Snacking is ever changing, and the “snackification of everything” is expected in 2014, according to New Nutrition Business. Snack companies must react quickly because consumers are “increasingly open to experimenting in snacks in a way they aren’t ready to in other food groups,” said New Nutrition Business’ Julian Mellentin. He says snack companies should continue to promote established brands but also innovate with ingredients that have health halos, such as popped chips, a potato chip with half the fat and calories. – Adapted from News Nutrition Business & BakeryAndSnacks.com

Feed the Hungry and Cut Food Waste at the Same Time Many supermarkets and restaurants are making strides to cut food waste and feed those in need. As much as 40% of food produced in the U.S. is never eaten, according to the Food Waste Reduction Alliance. Meanwhile, 50 million Americans suffer from food insecurity, according to the USDA. To alleviate the problem, Darden Restaurants locations are aligned with food banks and have donated more than 67 million pounds of food in 10 years. Several grocery chains also are working on initiatives, including clearing up consumer confusion about “sell by,” “use by” and “best by” dates.

– Source: SmartBlog on Food & Beverage

Nobody minds too much what you know about them as long as you respect them, respect what they do and respect who they are.

Gold-Call Thaw To reduce cold-call jitters and increase your odds of getting an appointment, fax or email your prospect a short, personalized letter introducing yourself, your company, and your product, stating that you will call in a few days just to follow up. A day or two later, call in the early morning or late evening when you can be sure the prospect won’t be in.

Leave a message stating that you’re calling as promised to confirm that the prospect received your message, then briefly summarize the initial letter and say you’ll call again.

This message gets your name in front of the prospect a second time before the final step: another phone call placed when you hope to find him or her at work.

By this time the prospect has seen your name at least once, so you’re no longer a stranger. Explain that you are calling again to confirm that the prospect got the message, and to see whether you can set up a time to meet.

You can be much more comfortable when you first speak to contacts knowing that you’ve already provided the general introductory information.

Page 31

Deconstructed Dinners

Targeting busy would-be chefs, various services are delivering dinner kits that provide all the ingredients, in just the right amounts, to make gourmet meals at home. The price per meal ranges between $10 and $15. Plated, Blue Apron and HelloFresh have been competing to get a stronghold on this emerging market.

Blue Apron and Plated are based in the U.S., while HelloFresh delivered more than three million meals in Europe and Australia in 2012 and has landed $7.5 million in funding to help its expansion into the States. Watch for more of these services to expand to new markets.

It never Hurts to Ask

A local firm produced semi-custom promotional newsletters and postcards for retail flower shops, greenhouses, and garden centers throughout the country. They would respond to requests for literature by sending a comprehensive literature packet containing a cover letter, samples of their work, explanatory information on how the programs work, pricing and ordering information, and a copy of their newsletter. When they called prospects to make certain they had received the material, the rep jumped right in with a nonthreatening icebreaker certain to engage them in dialogue: “So, did you like it? Hate it? What did you think?” When prospects realize that they were more interested in hearing what they had to say than making a sales pitch, they usually started talking. Even if they said that they were still months away from making a purchase, they always told their opinion about what they had been asked about.

As a result, both would benefit from a productive conversation, and you get important feedback from prospects on a daily basis.

Meat Trends for 2014 Chicago’s dining scene, with its many diverse and creative chefs, is the perfect place to feature specialty and exotic meat dishes for adventurous restaurant patrons. Sales of game meats are growing rapidly, and cutting edge chefs are using non‐conventional proteins to delight their customers. Even the traditional steakhouse menu is evolving. Trends include using all parts of the animal vs. the middle meat cuts, the popularity of boutique farms and suppliers vs. commodity proteins, and menus detailing the story behind the offering. There is also an increased responsiveness to natural meats across the country and consumers are interested to learn more about the animal, its diet, how it was raised, and if antibiotics or hormones were administered.

“We are experiencing increased inquiries from foodservice distributors across the country for specialty meats like Durham Ranch’s Wild Boar, Bison and Berkshire Pork” says Barb Zuro, Midwest Regional Manager of Sierra Meat. “ Chefs are inspired by our full line of natural and sustainably raised species and appreciate that many of our products originate from family farms.”

Non‐traditional menu applications of unusual proteins are also on the rise. An example of this outside-the‐box thinking is the “Bison Canoe” produced in the Sierra Meat plant. It is a bison femur bone cut lengthwise to expose the marrow.

As demand for the creative food experience continues to rise, it will be interesting to see what the culinary experts in Chicago unveil for menu specials. Keep an eye out for the un‐ordinary and take a walk on the wild side.

Food Industry News® February 2014

Page 32

The Ins and Outs of Coaching Employees

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When you take on the job of coaching employees, you may need to learn some new approaches and attitudes. Here’s what to embrace: l Flexibility. The basic question to ask yourself is, “What has to happen so this learner gets what he or she needs?” You need to keep trying until you find a technique that works—and remember that you’ll have to find new techniques for each new person you coach. l Responsibility.

Finding the right way to teach and coach each person is your responsibility alone.

So is setting a good example. If you blame other people for your failures, others will blame you for theirs.

Remember to model the behavior you want to teach, and act like the person you want your learner to become. l Confidence. You must assume that your people have the ability to learn what you need to teach. If they lack skills, it’s your responsibility to make sure they receive the proper training. Remember that your confidence can inspire and motivate your learner to succeed.

Top 10 All-Inclusive Resorts for 2014

Travelchannel.com recently announced the “Travel’s Best” Top 10 All-Inclusive Resorts” for 2014 (in alphabetical order): 1. Amanyara - Turks and Caicos 2. Hermitage Bay – Antigua 3. Beaches – Turks and Caicos 4. Grand Resort and Spa – Fort Lauderdale, Florida 5. Hayman Island – Great Barrier Reef, Australia 6. Howie’s Homestay – Chiang Mai, Thailand 7. ME Cancun – Cancun, Mexico 8. Mii amo Spa – Sedona, Arizona 9. Nizuc Resort and Spa – Cancun, Mexico 10. Travaasa Hana – Maui, Hawaii – Source: travelchannel.com

Infused Ice Cubes Taking cocktail culture to yet the next level, mixologists are starting to push the flavors of their concoctions with infused ice: cubes of different shapes and sizes that are made with juices, fruits, syrups and herbs. They enhance the look of the beverage, and as they melt, rather than dilute the cocktail, the cubes add complementary flavors. They also up the cost. At Chicago’s Trump hotel, for instance, the signature Opulence 5 includes five differently flavored ice cubes and can be had for $55; reportedly the taste changes completely by the last drop.

Food Industry News® February 2014

National News Several new grocery stores opened in Asheville, N.C., this year, including a Trader Joe’s, Harris Teeter, Katuah Market and an Ingles. Additional grocers are expected to open Asheville-area stores in 2014, such as The Fresh Market, Publix Super Markets, ALDI and Whole Foods Market. - Asheville Citizen-Times Whole Foods Market will open a store in The Domain this month in Austin, Texas, which will include several distinctive features, such as an outdoor beer and bratwurst bar, a live music venue, a Texas Ramen bar, 11 seating areas, a plaza with fireplace, an indoor oyster bar with 45 beers on tap and an indoor community meeting space.

The 63,000-square-foot store will also display various pieces created by local artists. - American City Business Journals Marriott International has more than 3,800 properties in over 74 countries and territories around the world. Chili’s is spicing things up with a bold new look. They are creating fresh, spacious atmospheres and highlighting their Southwestern heritage at multiple locations, as they revamp their establishments around the country. Pizza Hut, which received its first online order 20 years ago, now gets half its digital orders from mobile devices, said senior

The New York Brick Oven Co. introduces its Inferno Series Revolving Deck Brick Ovens.

Pizza has become one of the fastest-growing segments in the Fast Casual market with gourmet brick oven pizza leading the way. Industry leaders such as 3-time International Champion Goodfella’s Brick Oven Pizza of Staten Island, New York is at the forefront of this new technology, replacing their existing 8 ft. traditional brick oven with a revolving deck oven.

eCommerce Technology manager Kevin Fish.

Recently, the chain introduced revamped mobile applications and an optimized site to meet growing demand.

- Source: PizzaMarketplace.com General Mills announced it has removed genetically modified organisms (GMOs) from its iconic Cheerios cereal brand. When Restaurateur James Martin purchased the Gray Gables property in Springfield, Mo., which included Gilardi’s, a fine-dining Italian restaurant, he ripped up all the grass and planted a massive garden to supply the kitchen with fresh greens, tomatoes, potatoes and more, a move that led to a 200% increase in revenue. In the next three years, Martin plans on installing solar panels to the restaurant’s roof, composting food waste and establishing as many as a dozen greenhouses in the community.

– Adapted from news-leader.com

Page 33

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Winning The Comparison Game When you know your customers have been using a competitors’ products and are used to their item numbers and product names, breaking a habitual use of a product number is sometimes an unwelcomed switch... and a reason to shut down competition.

Since most customers don’t have the motivation to learn another manufacturer’s names of items and item numbers, you’ve got to make it easy for them.

In the margin of a price list, add a column and use it to place your competitor’s item numbers next to your company’s equivalent products. This tactic helps your customers understand just what they’re getting for their money and how your products compare (favorably) to what they already have.

Customers do comparisons, and having them spelled out, literally side-by-side, is often the best thing you can do to earn more of their business.

The clearest way to point out your advantages over competition is by comparing features on paper. In any presentation, big or small, a hard copy is proof.

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How To Call Back Later... and Win You’ve made an inroad to a prospective client, laid the groundwork with a promise to call back at a later time to go over details. Then when you call again, the prospect is often out of the office or busy. When this happens, you either feel frozen out or get the sense that this prospect is important and also very busy. A good way to pry that stonewall apart is with a small token: Send an inexpensive gift; it could be a coffee gift card, it could be a book or even a credit for an ebook that applies to what you both were talking about.

Write that note that opens the dialogue once again. “I realize you are busy. I think my services would help alleviate some of your problems.” A sincere gesture usually elicits a thank-you call, and then set up the appointment.

Page 34

Food Industry News® February 2014

Casey Moran’s Kellerman Sues Alhambra Palace Owner

Dave March on 25 Years of Business

March Equipment celebrates a quarter century this year for one of the largest and most successful used equipment dealers in the tristate area.

“Twenty six years ago, we were originally a division of Schweppe on (Chicago’s) North Avenue, “ said Dave March. “In 1989, Bud had decided that he had been spending a lot of time on used equipment and his brother Ralph had been spending a lot of time at North Avenue.

They decided to do a friendly split and Bud formed UEQ Corporation (dba UEQ Schweppe Used Equipment).”

After more than fifty years in business, Bud sold UEQ to long time General Manager, Dave March, who had been with them for almost three decades.

“It was 2002 that Bud decided to retire; that’s when I purchased the company,” Dave related.

“Providing the industry with quality used equipment” has been Dave’s proudest accomplishment for March.

Above: Bud and Marleah Schweppe (left) with Dave and Debbie March (center) and March joined the Better Business Bureau in 2004 and has GM Mike Wolf (left). zero complaints in all that time.

When asked what he’d learned after so many years of service and what he’d like to be remembered for, Dave reflected on what business’ reputation means on a personal level. “What I’ve learned is just be fair. It all comes back to you. Be fair with your people, be fair with your customers. Just run an honest business; that’s worth it alone.”

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North Side restaurateur Kevin Killerman, whose eateries include Casey Moran’s in Wrigleyville and Kelsey’s in Lincoln Park, sued the owner of the Alhambra Palace alleging he wrongfully terminated a $1.3 million contract to sell a 6,900-sqft site on West Randolph Street.

Killerman alleges Dr. Naser Rustom backed out of a deal to sell a building at 1340 W. Randolph St., about a block west of Dr. Rustom’s Middle Eastern restaurant.

Dr. Rustom terminated the contract because Mr. Killerman failed to provide information about his ability to finance the acquisition, according to the complaint.

WINGFEST 2014

Chicago’s WingFest returns for its 50th year on Sunday, February 23, 2014, Held at the Bailey Auditorium (1340 W Washington), WingFest is a nearly endless supply of the midwest’s best chicken wings, five categories of competition, and fun. The first block of tickets sold out within minutes.

Participating establishments may enter their wings of choice into two of the following categories: Mild Wings, Hot Wings, BBQ Wings and Exotic Wings. The following were proclaimed winners in 2013, in a double-blind judged competition: Best Mild Wing: Gators Wing Shack, Best Hot Wing: Mahoney’s Pub & Grille, Best BBQ Wing: Mahoney’s Pub & Grille, Best Exotic Wing: Tap House Grill and earning the most cumulative points for the coveted Best of the Fest: Tap House Grill.

It’s all for a good cause; WingFest has raised over $140,000 for various charities Returning again this year to host and celebrity judge is 93XRT’s Lin Brehmer.

General admission tickets will be $30. This price includes all the wings one can eat, live music from Cadillac Dave and the Chicago Redhots, a raffle ticket, continuous sponsor giveaways and loads of surprises. There will also be VIP tickets available for $65 which will include all of the above plus a limited drink package, parking pass, goody bag, and access to the VIP area.

Food Industry News® February 2014

Page 35

Cost-Cutting Tips: Establish Daily Prep Level Pars To control freshness, waste and spoilage, you need to know the amount of food to prepare for each shift based on anticipated sales. Kitchen managers and chefs who shoot from the hip when it comes to deciding how much and what needs to be prepared oftentimes end up shooting you in the foot. Too much product on hand results in nibbling, waste and spoilage. Too little results in running out of needed supply on the line, which in turn means the occasional comp to make it up to the guest.

By establishing and constantly re-evaluating par levels for all prepped items, you help to reduce Drive-By Sales In any territory, salesreps excessive waste. To learn more, visit “How to Profit do a driveby while we are out From Proper Prep Work” making sales calls. A drive-by at www.restaurantowner. is an unscheduled visit to a com/prep.

pany that you do not know anything about. These visits help keep you fresh in the minds of clients, plus they help you discover new prospects in the area that you prospect, a client, or a commay not otherwise have been aware of. Whatever you call a Three’s The Charm drive-by in your territory, it is Sales reps on the road have three very important ways something that all successful to keep their clients informed: visiting, calling, and mailing. (E-mail is a popular communication, but is not sales reps do. However, when as effective, as it is too easily disposable.) Visits, phone you have been on the road for calls, and mailings are all excellent ways to communia while and all you can think cate, and they work especially well in a combination of about is that next appointall three, which will guarantee successful sales. Your visits ment or getting back to the put a face with your voice, and in most cases your cusoffice, motivating yourself tomer can see the products. Your phone calls take less of to make an extra stop can be the customer’s time, but they keep both of you informed quite a challenge. and in touch. Mailings let you show you creative side Let these words of wisdom and deliver a huge amount of information. The combihit you like a big bug splatnation of these three forms of communication will put tered across the windshield: you at the top of your game and will boost your selling “Any old bug can hit the power. windshield, but it takes one with guts to stick to it.” AlLabor disgraces no man, but ways keep going. Your next occasionally men disgrace labor. big sale could be from that — Ulysses S. Grant one extra drive-by.

Avoid “Code Red”

problem somewhere else. Also realize that when you promise a lightning-fast delivery date, if you’re one minute late (even if it’s in world-record speed) you have failed in the customer’s eyes.

When a client asks, “When can you have it ready?” we sellers immediately go into “code red” to come up with the earliest, and usually unreliable, time we can deliver the product. But why go there? Instead, if you The way to get started simply ask the client, “Is time is to quit talking and a problem for you?” you will begin doing. know the real time frame that — Walt Disney will make the client happy. In most oases, the client will respond with a much more reasonable time of delivery than Meirtran is a provider you have imposed on yourself. of more than 750 ATMs On the other hand, if the cliin northern Illinois, ent does expect an unreasonable working with all brands delivery date, you can decide of ATMs. In addition to stand alone units, whether you want to break your we also sell and install neck to get it done. wall mounted and Keep in mind that whenever drive-up ATMs. you take on an unreasonable Make an ATM your delivery date, someone in pronext great profit center. duction and shipping will often Call Mike Boyd, President: have to drop what they are doing, which may create a delivery

ATM Placements in Qualified Locations

800-382-5737

Page 36

Food Industry News® February 2014

Restaurant Rookies Go On The Hunt For The Perfect Property In New Series BUY THIS RESTAURANT

Don’t Drink Your Coffee – Absorb It!

Don’t have time for a cup of coffee? Or you just can’t stand the taste of the stuff? A new product developed by a Harvard undergraduate in partnership with an Internet entrepreneur may let you get your fix through the skin. “Sprayable Energy,” as it’s called, is a topical caffeine spray that permeates the skin and seeps into your bloodstream. Four doses of the spray supply the same jolt of energy and wakefulness as a standard cup of coffee. The product is currently unscented, but its developers are considering the possibilities of adding mouthwatering aromas as well.

There’s nothing like Supreme’s tamales for a taste of Chicago After we tested and fast food goodness. Supreme loved Taft Foodser- got its start in a factory at Chivice’s vegetarian cago and Washtenaw in 1950 gyros at Shmooze- and then moved to the Belmont fest, we knew that Cragin neighborhood. They you don’t have to may be a newer addition to Elk be a vegetarian to Grove Village, having moved love eating like one. into its facility at 1495 Brummel Above, Taft Food- Avenue in 2012, but they sure masters unveils aren’t newcomers in the food their new sausage industry. “The Chicago Tamale” links in a pasta dish. The new SKU will be available for foodservice at is popular across the United this year’s NRA show. This is in addition to selling as a loaf, ground, States, 3rd party audited and or sliced. Taft will be adding new seasoning profiles to expand the available in many retail stores ethnic versatility of this delicious vegetarian wheat-based plant pro- and foodservice distributors; tein. It’s pre-cooked, kosher, vegan and Non-GMO Verified! Just heat- their foodservice operation is n-eat. See their ad in this issue on page 6. distributed by Al’s.

Aspiring restaurant owners take the first steps toward achieving their dreams in new Food Network series Buy This Restaurant premiering Wednesday, February 5th at 9pm ET/ PT. With the help of commercial real estate expert Keith Simpson, each hopeful restaurateur searches to find the ideal space to launch their new business. In each episode, Keith shows each novice three different properties that could work for their restaurant concept and helps them visualize how the space can work for their business. From a turn-key operation complete with supplies but little room for creativity to a vacant, dilapidated space that needs renovation but has tons of potential, Keith helps the newbies secure the foundation to run the restaurant of their dreams.

“Owning a restaurant is the new American dream and we wanted to capture the exciting, yet crucial first steps of launching that dream into reality,” said Bob Tuschman, General Manager and Senior Vice President, Food Network.

In one episode, Keith helps Texas native, Joanie, find the best space to launch her new juice business. Currently operating out of a mobile trailer, Joanie is looking for a brick and mortar that will not be a huge financial risk. Keith pushes her outside her comfort zone by showing her a variety of spaces in Austin including a bar and restaurant on popular 6th street, a former music store and an abandoned Thai restaurant. Each property is more different than the next but with Keith’s skilled eye he is able to map out the transformation so Joanie can envision her future and make the final decision that will determine the success of her business. In another episode, Keith heads to Minneapolis to guide Kelly and her sister Lisa as they search for the perfect space to launch their café. Keith shows these first-time buyers a charming café in a lakeside community, a busy downtown coffee shop and a rundown bakery in the suburbs. Kelly and Lisa are overwhelmed as they make one of the biggest decisions of their career.

Keith Simpson is a commercial real estate expert specializing in restaurant businesses and properties. He began his career in the UK as a chef in 1973 graduating from a London college for Hotel and Catering. His career led him to graciously cater for the British Royal Family which developed his taste not only for fine wine but also his desire to share food with others. Keith purchased his first restaurant in California in 1996 and in 2006 - at the height of the economy - he sold it for over three times what he paid. This initial deal piqued his interest in real estate and Keith became a full-time restaurant broker. Over the course of his career, Keith has owned three restaurants and one catering company in addition to his many successful property deals. His deals run the gamut from small family-owned pizza joints to fine dining establishments. Keith resides in Sacramento, California.

Buy This Restaurant is produced by Magnetic Productions.

Food Industry News® February 2014

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Foodservice

BEST ADVICE RECEIVED: Find something that you love to do and you will never work a day in your life.

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– Adapted from The Washington Post

A renovated White Castle restaurant in Columbus, Ohio, boasts two CURRENT POSITION: Mercadito Hospitality Chef/Partner touch-screen kiosks that customers can use to perFIRST FOODSERVICE JOB: IHOP (International House of Pancakes) sonalize their orders at FAVORITE FOOD: Spicy Indian Food their own pace. In Laguna AWARDS/HONORS: First recipient of the Felipe Rojas Lombardi scholar- Niguel, Calif., a McDonald’s restaurant is testing ship from the James Beard Foundation awarded to Latinos that influence tablets on each table that others in the high end cuisine category provide the same kind of MEMORABLE CUSTOMERS: Michael Jordan, Prime Minister Tony Blair, service. Similar systems Dustin Hoffman, inner city kids from Cabrini Green, are increasingly availFerran Adria able in Europe and other WORST PART OF JOB: Scrambling to cover a shift when someone calls countries, feeding youngout. er consumers’ higher expectations, Technomic’s MOST HUMOROUS KITCHEN MISHAP: Getting my hand stuck Darren Tristano said. “It inside a big wild striped bass trying to get the hook out. also creates better effiFAVORITE FOOD TO PREPARE: Spit Roasted Lamb ciency between the cusPART OF JOB THAT GIVES MOST PLEASURE: The instant gratifica- tomer and the back of tion of the smile of a satisfied guest. You know when you have done your best. the house, and reduces order errors,” he said. – IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND Adapted from QSR Magazine WHY: I would be a farmer. That occupation would allow me to be creative in ways in which I can help the community at the same time.

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Gluten Free

– Adapted from San Diego Union-Tribune

California will continue to lead U.S. wine production, but the spread of its influence and wineries to other states will make 2014 a vital year for the evolution of the new American wine.

American wines have less alcohol and are less ripe than their imported counterparts and move away from traditional categories to represent local tastes and lands.

~

Distributors of Sriracha sauce cut deliveries to restaurant suppliers, sometimes by as much as half, to conserve supplies of the popular condiment during a 30-day pause in shipments from California manufacturer Huy Fong Foods. “I think we have plenty of Sriracha to make it through the next month, but if there is a Srirachapocalypse, we’ll probably have to lock the front gates and hire security,” said Scott Slater, owner of Slater’s 50/50, which launched a limited edition Sriracha Burger earlier this month.

The Influence of the new American Wine

Low Sodium

Sriracha Shortage?

Page 37

See All Products at SOUPBASE.COM CALL David for Foodservice Pricing 800-827-8328 - M-F 10am-5pm EST

INTERNATIONAL

Johnny Rockets to Open Locations in Pakistan As part of a strategic plan to introduce 10 Johnny Rockets in Pakistan within the next nine years, Johnny Rockets franchise partner and CEO of Hamdan International Monavar K. Ahmad unveiled his company’s first location at Dolmen Mall, Pakistan. – Restaurant News Resource

Food Industry News® February 2014

Page 38

Emerald Coffee Introduces New Coffee Blends

INTERNATIONAL

Toronto Sous Chef Shortage

Ask For Referrals

Every salesperson recognizes the power of referrals. The problem is remembering to ask for them. Some salespeople hesitate to ask for referrals if the prospect doesn’t buy.

This is the wrong thing to do, because if a good presentation was made, prospects may feel obligated –since they didn’t buy– to help the salesperson.

After asking for a referral, inquire, “What do you admire most about the person you are referring?’ Then, when you meet with referrals, start off by telling them about the good traits their friend admires them for.

Toronto, Canada’s restaurateurs and executive chefs are scrambling to fill sous-chef positions in a market with plenty of new eateries but too few experienced chefs, writes Sarah Spitz. Veterans in the industry are luring and keeping highquality staff with higher pay, perks like staff dinner outings and executive chefs that are keen on long-term training.

– Adapted from National Post (Canada)

Real integrity is doing the right thing, knowing that nobody’s going to know whether you did it or not.

— Oprah Winfrey

Jorge Garces, owner of Addison IL based Emerald House Coffee Roastery recently announced its new coffee blends. Emerald House Coffee Roastery is the exclusive coffee roaster for The Garces Group, headed by Iron Chef Jose Garces. The firm roasts coffees for Jose’s restaurants, which are under the Garces Trading brand.

New blends from Emerald House Coffee Roastery available to the local market include: 1. Carlito’s Way Blend. A bold Cuban style espresso blend. It has been designed to be sweet, not bitter with balanced acidity.

The beans used include Colombian, Guatemalan and Sumatra.

2. Fresh Brew Latino Blend. This full bodied, bold medium roast is best enjoyed when brewed traditionally or using the French Press method. This is a full body coffee without being over roasted which can result in an acidic, bitter flavor profile. The Latin blend has been designed to have a great aroma, nice taste and a smooth finish.

3. Canoa Blend. This is a 100% Colombian decaf, medium roasted coffee which is blended and roasted to bring out the fruit notes and aroma, while maintaining a character in a decaf blend.

4. Sunshine Blend. This blend uses 100% Guatemalan beans and is a medium, light roast, with chocolaty, nutty, sweet undertones, with a smooth flavor, light acidity and full, bright finish.

5. These blends are in addition to the Emerald House Blend, which is a light roast of two different Colombian beans and a secret mixture of other South American beans. This blend is the firm’s signature blend which is known for its smooth taste, great flavor and generous aroma.

Emerald House Coffee roasts to order, private labels and creates custom blends for its customers locally and nationally. The firm has very low minimums and several different packaging options. The firm also offers machine rental programs for its customers. For more information see their ad on page 21 of this issue.

The Salary Gender Gap The gender gap between the salaries of men and women doing comparable work is a controversial issue. Its causes and cures are a source of debate, but an analysis of data from the Bureau of Labor Statistics (conducted by the 24/7 Wall Street website) identified the occupations with the widest disparity between male and female salaries: n Insurance agents. Females in the profession earn a weekly median salary of $641, or 62.5 percent of the male median, $1,026. n Retail salespersons. Females’ weekly median salary: $436, or 54.3 percent of men’s ($678). n Real estate brokers/sales agents. Women earn a weekly median of $680, 66 percent of the male median, $1,031. n Personal financial advisors. Women: $1,016 weekly median, compared to men’s $1,532, or 66.3 percent. n Educational administrators. Women: $1,052 weekly median, 67.2 percent of the male $1,566.

Food Industry News® February 2014

Page 39

Local News GFS Marketplace is opening a new store at 301 N. Bluemound Dr. in Appleton, Wisconsin. Grocers in central Indiana received large crowds of shoppers getting ready for extreme cold and several inches of snow in preparation for last month’s blizzard-like conditions. A Marsh Supermarkets store in Indianapolis expected record sales during that weekend, and at least 70 employees worked to keep shelves stocked and customers moving through checkout. “I could sell water to a fish today,” Manager Larry Schultz said. - Indianapolis Star Chicago Restaurant Week runs through February 6, 2014. Diners can enjoy value pricing for lunch and/or dinner at dining establishments throughout the city and surrounding suburbs. For more info, go to choosechicago.com. The Hilton Indian Lakes Resort at 250 W. Schick Rd. in Bloomingdale, IL is undergoing a renovations of their public areas.

The Naperville Winter Ale Fest takes place on Saturday, February 22nd and will be the city’s first outdoor winter beer festival. Situate on the frozen tundra of Naperville’s Frontier Park, the festival will feature over 120 unique

American Academy of Chefs 2013 Midwest Chapter Dinner

Energems is a great tasting energy supplement made with a special blend of B-vitamins, caffeine and real milk chocolate.

The hard-coated gems are 15 calories each and come in three flavors; milk chocolate, peanut butter chocolate and mint chocolate. Three Energems are equivalent to one strong cup of coffee, with nine gems per box.

beers from craft breweries around the country. The festival will also feature food from some of Chicagoland’s favorite food trucks. Perry’s Steakhouse

&

Grille,

which opened this past November at Oakbrook Center, is offering a Pork Chop lunch on Fridays with their Famous Pork Chop, a seven finger high chop that is dried, cured and roasted,

then

caramelized

and topped with Perry’s signature

herb-garlic

butter. Drink domestic at Tokio Pub in Schaumburg. On February 24, 2014, the restaurant will host a special fourcourse dinner pairing up a spectacular menu from Chef Peter Balodimas with the delicious American craft brews of Samuel Adams. The price for the evening is $35 per person.

Small plates to gourmet hand-held foods to appetizers or upscale fast food item, Empanadas are the perfect fit. When Empanadas Patagonia opened their first bakery in Buenos Aires, Argentina, it offered pizza and empanadas. Now Empanadas Patagonia makes it possible to bring a bit of Buenos Aires to your pizzeria. But the popularity is not stopping there. These items work well for small plates on any type of menu. They also work well for grab and go or as a quick serve gourmet fast food item. And, since they are fully prepared, there is no waste and easy cost control. Add empanadas to your menu today, and taste the best culinary fusion in the Americas. Pictured above are Carol and Stefan Lyman, 2nd and 3rd generation empanada specialists. After WWII, more than 6 million Italians moved to Argentina, creating a fusion of cultures and delicious food. Similar to Italian calzones, but with thinner, flakier crusts, the new immigrants adopted empanadas as their own and over time, empanadas became a staple in pizzerias all over Argentina. Today, across Europe, empanadas are typically enjoyed by pizzeria customers while they wait for their pizza to finish baking. The new immigrants found that the high heat of their pizza ovens were ideal for making the empanadas nice and crispy…and for stimulating appetites as well. See their ad on page 22

Food Industry News® February 2014

Page 40

Sump Pumps

Sarah Cocco, daughter of LPS Corporation’s Kerry Cocco, dropped in for an afternoon to see how Food Industry News creates an issue. Mark Braun, Associate Publisher shared a few design secrets and showed how pages are written, assembled and uploaded directly to press. Sarah is a student at St. Norbert College. LPS appears on page 29 of this issue.

Pastry Ingredients

Maine Lobster Exchange Portland, ME

(708) 253-7728 sales@mainelobsterexchange.com

Tart Shells & Puff Pastry Shells Chocolate Cups & Shells Chocolate Pencils, Curls & Decorations Flavoring Oils & Extracts

Sotiros Foods Inc. 708.371.0002

Sump pumps are small pumps that get rid of the ground water out of a basement or a lower level. It is a great idea to install a sump pump that plugs into the float plug and then into the socket. A float plug will automatically control the rate that the pump runs If your float plug goes out. you will be able to plug the pump directly into the wall socket and run the pump manually until the pump can be fixed.

If your sump pump goes out, do this: 1. Check the power source. ls it plugged in?

2. Does the circuit breaker need to be switched?

3. If it’s plugged in and the circuit breaker is working and the sump pump is still not operating, call your plumber.

Here are a couple of hints on how to minimize this problem in the future: n Be sure to maintain and monitor your sump pump with frequent inspections. n Purchase a battery powered sump pump as a backup for when there is no power.

This is an excellent preventive approach, especially if you have frequent power outages in your area.

5 Basic Principles to Prove You’re Not a Rotten Boss

1. Don’t devalue an employee’s worth. In addressing an action or behavior that needs to change, always take the salesperson aside for a private talk. Dressing down a rep in front of his or her peers, whether warranted or not, hinders progress and is counterproductive to building a better relationship and stronger sales ability.

Every employee has family and friends, a few enemies and a few on the sidelines who live for gossip; don’t feed any of them with a public display of anything but stalwart leadership. They will look to you for either help or a chewing out, but in the greater scheme of accomplishments, the outstanding mentor will be respected, while the screaming hothead is a target for anger... and worse.

2. Listen with understanding. When an employee wants to discuss something, make yourself available both mentally and emotionally. Listen to understand all the issues involved, not just the ones you find relevant. This may be difficult, but it will be rewarding—for both of you.

3. Talk to sales staff with compassion. When you have something to say to a salesperson, be honest but respectful. By respecting your salespeople, you build a team of people who can be open and honest with you and with their customers.

Sales is the toughest job, the point man’s dilemma of being always in the line of fire, and always trying to bring home profit, but often falling short. It is discouraging work, and requires guidance to steer even the best through sometimes barren slumps. When you open a dialogue, you can usually open up new approaches and try new techniques. When a tough sale closes, it is sweet victory over adversity, and let them know you’re glad for their effort.

4. Acknowledge positive efforts and good intentions. Whenever a person on your team invests time and energy into improving performance, acknowledge it in a positive way. In other words, recognize effort as well as solid job performance.

Discipline is learned, it is never inherent. Discipline requires skills, and skills always need to be learned. When employees come to work, they come for a variety of reasons; one thing they do not want a handout. So, applaud effort.

6. Help uncover the talent in every member of your team. It is a popular tale: a gifted worker is admonished for doing a bad job. GE –From the Mahoney Environmental would love to erase the day they fired a copywriter named Kurt VonneTroubleshooting Guide To get your gut. Talent, and those things that motivate talented people, always have copy, see their listing in our directory to be unearthed.

Break Down Cost, Break Down Objections Look for ways to help your If you wouldn’t consider giving the same canned presentation people uncover their talents. to all your prospects, be sure to customize the information you Motivate them to reach higher. send them as well. Because prospects often just want to know Set little goals in small steps that, what they’ll have to pay and what they’ll get out of your prodin achieving these small goals, uct, think twice before sending them long case studies, statistics, will give them a feeling of accomor other highly detailed info they don’t want or need. Instead, save their time by providing several specific monthly payment plishment and growth. If you options, then briefly recapping what they get in return: “For less gain the reputation for fostering than $1,000 a month we can provide your organization with a future stars, your operation will system that will protect you from losses that would more than attract bright, motivated people triple this monthly expense if you didn’t have this protection.” to strut their best... and your This gives your prospects realistic, concrete figures to show customers will be proud to be a them that your product is a wise investment. part of it all.

Food Industry News® February 2014

Page 41

DIRECTORY BUTTER-CLARIFIED

CORPORATE GIFTS

FOOD PROCESSING EQUIP SALES & SERVICE

BUTTER-PREPORTIONED-WHIPPED

CREDIT CARD PROCESSOR

FOOD PRODUCTS

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

CABLE TV-SALES & INSTALLATION

DAIRY-PRODUCTS

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

CASH & CARRY-WHOLESALE

PFG-Fox River ............................Page 03 ...630-896-1991

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

CASH REGISTERS & SUPPLIES

DELIVERY-VEHICLES

Tec Foods Inc..............................Page 14 ...773-638-5310

CATERING-VEHICLES

DESSERTS

FOOD PRODUCTS-PREPARED

Gerhard’s European Desserts ....Page 25 ...847-234-0023

FOOD SAFETY TRAINING

ACCOUNTANTS Baker Tilly ....................................................312-729-8100 SS&G ...........................................................847-824-4006

ADVERTISING

AIR CONDITIONING-SYSTEMS CLEANING AIR FILTERS-SALES & SERVICE

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

ANTIQUES & FURNISHINGS

Jans Antiques...............................................312-563-0275

APPETIZERS

PFG-Fox River ............................Page 03 ...630-896-1991

ARCHITECTS

Dacre & Youngquist LLC Architects .............312-477-0773 Dearborn Architects .....................................312-939-3838 Sarfatty Associates ...................................... 847-920-1100

ASIAN FOOD PRODUCTS

Kikkoman Sales USA ..................Page 25 ...630-954-1244

ASSOCIATIONS

Illinois Restaurant Association ....Page 28 ...312-787-4000

ATM MACHINES

Meirtran ATM...............................Page 35 ...800-382-5737 Payment Alliance International.....................630-368-1833

AUCTIONEERS

Bob King Auctions .......................Page 16 ...847-458-0500

AWARDS

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

AWNINGS & CANOPYS

Chesterfield Awnings ..................Page 18 ...312-666-0400

AWNINGS - SALES & SERVICE

Thatcher Oaks Awnings ..............Page 38 ...630-833-5700

BAKERS-WHOLESALE

Gerhard’s European Desserts ....Page 25 ...847-234-0023 Gonnella Baking Co ....................Page 30 ...312-733-2020 IL Mulino di Valenzano Bakery ....Page 26 ...773-934-1625 Forno Palese Baking Company ...................630-595-5502 JR Dessert Bakery .......................................773-465-6733 Red Hen Bread ............................................312-433-0436

BAKERY-PRODUCTS

Instantwhip Chicago....................Page 18 ...800-933-2500

BAR SPOTTING/HOSPITALITY SECURITY

Petritis Group Inc IL Lic 117001002 .............847-705-6619

BAR STOOLS

Chicago Booth ............................Page 20 ...773-378-8400 Waco Manufacturing ....................................312-733-0054

BAR SUPPLIES

Ramar Supply Co........................Page 36 ...708-233-0808

BATCH FREEZERS

Kool Technologies .......................Page 31 ...630-483-2256

BLENDERS

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

BOOTHS

Danish Maid Butter Co ................Page 08 ...773-731-8787 Danish Maid Butter Co ................Page 08 ...773-731-8787

Instantwhip Chicago....................Page 18 ...800-933-2500

GFS Marketplace ........................Page 27 ...800-968-6525

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

Schmaus Cash Register & POS ..................847-675-6066 DCI Central (Hotshot) .................Page 12 ...800-468-7478

CEILING CLEANING

Skyline Building Services ............Page 16 ...312-454-4545

CHAIR/BARSTOOL REPAIRS

Restaurant Chair Repair .............Page 18 ...630-424-0424

CHAIRS-COMMERCIAL

Chicago Booth ............................Page 20 ...773-378-8400 John Manson & Associates ..........................773-278-8280

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

CHARCOAL

Apache Supply .............................................708-409-1040

Charcoal Supply Company ..........................312-642-5538

CHEESE

PFG-Fox River ............................Page 03 ...630-896-1991

Forno Palese Baking Company ...................630-595-5502 Red Hen Bread ............................................312-433-0436

PFG-Fox River ............................Page 03 ...630-896-1991 Eli’s Cheesecakes........................................773-736-3417

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

DIRECTV

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

DISHWASHER-LEASING & RENTAL

Cintas Facility Services ...............Page 33 ...630-543-3666

DISWASHING COMPOUND, DETERGENTS & SOAPS

Cintas Facility Services ...............Page 33 ...630-543-3666

DUCT CLEANING

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

Averus ..........................................................800-393-8287 Olympia Maintenance ..................................708-344-0344

GFS Marketplace ........................Page 27 ...800-968-6525

Love Me Tenders, LLC ................Page 34 ...773-502-8000 Soupbase.com ............................Page 37 ...216-381-9916 Taft Foodmasters ........................Page 06 ...212-644-1974

Grecian Delight Foods .................................847-364-1010 Captain Ken’s Foods................... Page 11 ... 800-510-3811 Food Industry Training .................................630-690-3818

FOODSERVICE EQUIPMENT

Leach Food Equipment Distributor . Page 33.....815-712-7707 March Quality Used & New EquipPage 07 ..800-210-5895 Zepole Restaurant Supply ..........Page 19 ...630-783-1239 Losurdo Inc ..................................................630-833-2828

Thunderbird Food Machinery .......................866-451-1668

FOODSERVICE EQUIPMENT-REPAIR

CSI - Coker Service Inc ..............Page 17 ...888-908-5600 Cobblestone Ovens .....................................847-635-0172

FOODSERVICE- LAYOUT & DESIGN

A D E Foodservice Equipment ..................... 630-628-0811 Losurdo Inc ..................................................630-833-2828

Eli’s Cheesecakes........................................773-736-3417

ETHNIC FOODS

CSI - Coker Service Inc ..............Page 17 ...888-908-5600

EXHAUST FAN REPAIR

FOODSERVICE-SUPPLIES

FSI/Foodservice Solutions ...........................847-719-6088

FANS-VENTILATING & EXHAUST

PFG-Fox River ............................Page 03 ...630-896-1991

Captain Ken’s Foods................... Page 11 ... 800-510-3811

FAUCETS

FREEZERS-ALL TYPES

Pacific Cigar Company ...............Page 40 ... 630-972-1189

FILTERS-EXHAUST SYSTEMS

FROZEN FOODS

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

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

FRYERS

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

GASKET REPLACEMENT SERVICE

CHICKEN TENDERS

Love Me Tenders, LLC ................Page 34 ...773-502-8000

CHICKEN-PROGRAMS CHILI

CIGARS

Mackay Heating & Mechanical....Page 27 ...847-381-0448 Kikkoman Sales USA ..................Page 25 ...630-954-1244

Hoods Chicago ...........................Page 16 ...773-552-9200 AWR Welding ..............................Page 08 ...773-491-5353 Faucet Shoppe The ....................Page 10 ...773-478-3890

FOODSERVICE-EQUIPMENT PARTS

Cobblestone Ovens .....................................847-635-0172 GFS Marketplace ........................Page 27 ...800-968-6525

Ramar Supply Co........................Page 36 ...708-233-0808 Custom Cooler & Freezer ...........Page 06 ...630-879-3131 Taft Foodmasters ........................Page 06 ...212-644-1974

CLASSIFIED ADVERTISING

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

CLEANING PRODUCTS

FIRE SUPRESSION SYSTEMS

CLEANING SERVICES

FIRE-EXTINGUISHERS

COCKTAIL BLENDERS

Henrichsen Fire & Safety Equip ...................800-373-9714

GELATO

Affirmed Medical Service .............................847-322-9185

Palazzolo’s Gourmet Ice Cream .Page 35 ...269-561-2000

SuperClean ..................................................847-361-0289 Skyline Building Services ............Page 16 ...312-454-4545 Blendtec .......................................................800-253-6383

COFFEE & TEA

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

Java Breeze Coffee & Tea ...........................773-235-9356

COFFEE HOUSE PRODUCTS

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

COFFEE ROASTERS

Emerald House Coffee Roastery Page 21 ...630-506-2540

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

COFFEE-GOURMET & SPECIALTY

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

COLD STORAGE

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

CONSULTING & DESIGN

IL Mulino di Valenzano Bakery ....Page 26 ...773-934-1625

Algelato .......................................Page 24 ...847-455-5355

Empanadas Patagonia................Page 23 ...630-568-3964

ELECTRICAL REPAIR & MAINTENANCE

Chicago Booth ............................Page 20 ...773-378-8400 Gonnella Baking Co ....................Page 30 ...312-733-2020

DCI Central (Hotshot) .................Page 12 ...800-468-7478

LPS Corp ....................................Page 29 ...847-451-2222

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

CHEESECAKES

CONCESSION EQUIPMENT & SUPPLIES

BREAD & ROLLS

Payment Alliance International.....................630-368-1833

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

Chicago Booth ............................Page 20 ...773-378-8400

BOOTHS-UPHOLSTERERS

Vienna Beef ................................Page 17 ...773-278-7800

Gold Medal Products ...................................800-767-5352

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

FIRST AID-EQUIPMENT & SUPPLIES

FLOOR CLEANING-REFINISH & REPAIR

FSI/Foodservice Solutions ...........................847-719-6088

Hands on Gaskets & Hardware ...................708-641-7007 Just Gaskets And Hardware ........................708-758-1289 Algelato .......................................Page 24 ...847-455-5355 New Dairy ....................................................312-421-1234

Sexton Complete Care................................. 800-827-1126

GELATO EQUIPMENT & SUPPLIES

Mr Floor Companies ...................Page 03 ...847-674-7500

GIARDINERA

FLOORS-SALES & INSTALLATION FOOD BROKERS

Sip & Company ............................................708-452-8828

FOOD DISTRIBUTORS

Christ Panos Foods ....................Page 04 ...630-735-3200

Devanco Foods ........................... Page 11 ...847-228-7070 PFG-Fox River ............................Page 03 ...630-896-1991

Sotiros Foods ..............................Page 40 ...708-371-0002 Tec Foods Inc..............................Page 14 ...773-638-5310

US Foods ....................................Page 13 ...800-942-9470 Anichini Brothers ..........................................312-644-8004 GFS Food Service Distribution ....................800-968-6515

Kool Technologies .......................Page 31 ...630-483-2256

E Formella & Sons ......................Page 24 ...877-598-0909 V Formusa Company ...................................312-421-0485

GLYCOL REFRIGERATION SYSTEM & REPAIR

Mackay Heating & Mechanical....Page 27 ...847-381-0448

GOURMET-FOOD PRODUCTS

PFG-Fox River ............................Page 03 ...630-896-1991

Chicago Importing Company .......................800-828-7983 New Dairy ....................................................312-421-1234

GREASE REMOVAL SERVICE

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

Grecian Delight Foods .................................847-364-1010

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

Manny’s Food Products ..............Page 06 ...312-939-2855

FOOD EQUIPMENT

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

Vienna Beef ................................Page 17 ...773-278-7800

Gold Medal Products ...................................800-767-5352

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

CORNED BEEF-FRESH

Papa Charlie’s.............................Page 12 .. 877-522-PAPA

Reinhart Foodservice ...................................866-961-5885

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

Bob King Auctions .......................Page 16 ...847-458-0500

GREASE TRAP PUMPING SERVICE

Tierra Environmental ...................Page 07 ...888-551-1998

Food Industry News® February 2014

Page 42 American BioFuels Corp ..............................630-631-5714

The Horton Group ........................................312-917-8610

MEDICAL SUPPLIES

POINT OF SALE SYSTEMS

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

INSURANCE SERVICES

Affirmed Medical Service .............................847-322-9185

Resource Point of Sale ...............Page 15 ...773-252-5500

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

Northern Illinois Insurance ..........Page 02 ...815-226-9353

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

R W Troxell & Company..............Page 10 ...312-948-5228

GREASE-EXHAUST CLEANING

Farmers Insurance-Mark Holihan ................847-823-6800

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

INTERIOR DECORATORS & DESIGNERS

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

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

Enviromatic Corporation of America ............847-729-8000

ITALIAN BEEF

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

Devanco Foods ........................... Page 11 ...847-228-7070

GREEK YOGURT Grecian Delight Foods .................................847-364-1010 GYROS

Papa Charlie’s.............................Page 12 .. 877-522-PAPA Serrelli’s Foods ...........................Page 15 ..877-385-BEEF Red Hot Chicago..........................................800-249-5226

Devanco Foods ........................... Page 11 ...847-228-7070

ITALIAN FOOD SPECIALTIES

Taft Foodmasters ........................Page 06 ...212-644-1974

E Formella & Sons ......................Page 24 ...877-598-0909

Grecian Delight Foods .................................847-364-1010

ITALIAN SAUSAGE

HAMBURGER PATTY MANUFACTURER Devanco Foods ........................... Page 11 ...847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical....Page 27 ...847-381-0448 HOOD & DUCT SYSTEMS AWR Welding ..............................Page 08 ...773-491-5353 HOOD & EXHAUST-CLEANING

Devanco Foods ........................... Page 11 ...847-228-7070 Papa Charlie’s.............................Page 12 .. 877-522-PAPA Anichini Brothers ..........................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co........................Page 36 ...708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ..................Page 25 ...630-954-1244

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

JUICERS-FRUIT & VEGETABLES

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

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

Enviromatic Corporation of America ............847-729-8000

KITCHEN-DESIGNERS

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

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

HOOD & EXHAUST-SYSTEMS

KITCHEN-EXHAUST SYSTEMS/CLEANING

Belvin/J&F Sheet Metal Co ..........................312-666-5222

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

HOOD SYSTEMS-FIRE

Enviromatic Corporation of America ............847-729-8000

Hoods Chicago ...........................Page 16 ...773-552-9200

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

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

KNIFE-SHARPENING SERVICE

Henrichsen Fire & Safety Equip ...................800-373-9714 HOT DOGS Vienna Beef ................................Page 17 ...773-278-7800 Crawford Sausage .......................................773-277-3095 Red Hot Chicago..........................................800-249-5226 ICE COMPANIES Tinley Ice Company .....................................708-532-8777 ICE CREAM Algelato .......................................Page 24 ...847-455-5355 Homer’s Gourmet Ice Cream ......Page 10 ...847-251-0477 Instantwhip Chicago....................Page 18 ...800-933-2500 Palazzolo’s Gourmet Ice Cream .Page 35 ...269-561-2000 New Dairy ....................................................312-421-1234 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies .......................Page 31 ...630-483-2256 ICE MACHINES SALES & LEASING LPS Corp ....................................Page 29 ...847-451-2222 Grove Ice Machines .....................................630-969-5199 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ................Page 32 ...312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Grove Ice Machines .....................................630-969-5199 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ......................708-366-3333 INSURANCE Heil & Kay Insurance Agency......Page 38 ...847-259-1421 Northern Illinois Insurance ..........Page 02 ...815-226-9353 Oxford Life Insurance..................Page 05 ...630-590-6150 Professional Consultants Inc ......Page 21 ...630-369-0013 Caro Insurance Services..............................708-745-5031 Concklin Insurance Agency..........................630-268-1600

Cozzini Inc ...................................................888-846-7785 Maestranzi Brothers .....................................708-867-7323 KNIVES-FOOD PREP Mercer Cutlery .............................................773-844-7256 LIFE INSURANCE Oxford Life Insurance..................Page 05 ...630-590-6150 LINEN SUPPLY & RENTAL SERVICE Ajax Linen & Uniform ...................................800-244-4000 Cosmopolitan Textile ....................................773-254-6100 Mickey’s Linen ............................................. 773-545-7211 Valley Linen Supply......................................630-897-4474 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ..........Page 02 ...815-226-9353 LIQUOR-WHOLESALE Peerless Liquors ..........................................773-378-3908 LOBSTERS Maine Lobster Exchange ............Page 40 ...708-253-7728 LOGISTICS COMPANIES Perishable Distribution Solutions .................888-491-1641 MEAT PROCESSING EQUIP SALES & SERVICE LPS Corp ....................................Page 29 ...847-451-2222 Berkel Midwest.............................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .............800-382-2266 MEAT-WHOLESALE

MENUS-CUSTOM PRINTED

Menu’s To Go ...............................................630-483-0848

MILK

Instantwhip Chicago....................Page 18 ...800-933-2500 New Dairy ....................................................312-421-1234

MODELS-TRADE SHOWS

Schmaus Cash Register & POS ..................847-675-6066 SilverWare POS ...........................................888-510-5102

PRESSURE WASHING

NACHO-EQUIPMENT & SUPPLIES

Gold Medal Products ...................................800-767-5352

NAME-PLATES & TAGS

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

OIL & SHORTENING

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

OIL RECOVERY & RECYCLING

Northern Light Energy ..................................708-695-5042

OILS & FATS-COOKING

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

OILS & VINEGAR

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

OILS-COOKING/BULK

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

OLIVE OILS

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

ORGANIC FOODS

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

OUTDOOR FURNITURE

John Manson & Associates ..........................773-278-8280

Gold Medal Products ...................................800-767-5352 Mahoney Environmental ..............................800-892-9392 Olympia Maintenance ..................................708-344-0344 PRINTERS Menu’s To Go ...............................................630-483-0848 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ......................Page 24 ...877-598-0909 PRODUCE DISTRIBUTORS PFG-Fox River ............................Page 03 ...630-896-1991 Premier Produce ..........................................847-678-0780 PUBLISHING Food Industry News .....................................847-699-3300 RE-UPHOLSTERY Chicago Booth ............................Page 20 ...773-378-8400 REACH IN COOLERS United Fast Food & Beverage.....Page 14 ... 847-616-0711 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ..............Page 17 ...888-908-5600 Mackay Heating & Mechanical....Page 27 ...847-381-0448 Accu-Tech ....................................................847-658-8440

OVEN REPAIR & MAINTENANCE

REFRIGERATION UNITS

Mackay Heating & Mechanical....Page 27 ...847-381-0448

United Fast Food & Beverage.....Page 14 ... 847-616-0711

OVENS-SALES & SERVICE

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

PAINTING & HANDYMAN SERVICES

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

PANCAKE-BATTER & MIX

Tec Foods Inc..............................Page 14 ...773-638-5310 Gust John Foods & Products Corp ..............630-879-8700

PAPER-PRODUCTS

Ramar Supply Co........................Page 36 ...708-233-0808

PARTY-FAVORS & SUPPLIES

Ramar Supply Co........................Page 36 ...708-233-0808

PASTA-FRESH AND FROZEN

Pastafresh Home Made Pasta .....................773-745-5888

PASTRIES-WHOLESALE

Gerhard’s European Desserts ....Page 25 ...847-234-0023

PASTRY INGREDIENTS

Sotiros Foods ..............................Page 40 ...708-371-0002

PATTY MACHINES/FOOD FORMERS

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

PEST CONTROL/PEST ELIMINATION

Mc Cloud Services ......................Page 20 ...800-332-7805

REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ...........Page 06 ...630-879-3131 RENDERER-RECYCLING Mahoney Environmental ..............................800-892-9392 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ...........................847-719-6088 Losurdo Inc ..................................................630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES C & R Restaurant Service ........... Page 11 ...312-850-1818 Custom Cooler & Freezer ...........Page 06 ...630-879-3131 Olympic Store Fixtures................Page 37 ...773-585-3755 Ramar Supply Co........................Page 36 ...708-233-0808 Trimark Marlinn ...........................Page 09 ...708-496-1700 Zepole Restaurant Supply ..........Page 19 ...630-783-1239 Berkel Midwest.............................................800-921-9151 Mercer Cutlery .............................................773-844-7256 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ..............Page 17 ...888-908-5600 Mackay Heating & Mechanical....Page 27 ...847-381-0448 Accu-Tech ....................................................847-658-8440

Presto X Pest Control ..................................888-627-5772

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

Vienna Beef ................................Page 17 ...773-278-7800

Hobart Corporation ......................................847-631-0070

PICKLES & RELISH

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

PFG-Fox River ............................Page 03 ...630-896-1991

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

Petritis Group Inc IL Lic 117001002 .............847-705-6619

PIZZA SUPPLY DISTRIBUTORS

MEATS

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

POPCORN-EQUIPMENT & SUPPLIES

MYSTERY SHOPPING/HOSPITALITY SECURITY

Anichini Brothers ..........................................312-644-8004 Sierra Meat & Seafood.................................800-444-5687

HotSauce Technologies ...............................312-623-6007

Enve Models ................................................312-929-2791

Devanco Foods ........................... Page 11 ...847-228-7070 Buedel Fine Meats & Provisions ..................708-496-3500

United Video Systems.................Page 07 ...708-780-1200

PLAQUES

Cobblestone Ovens .....................................847-635-0172 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions .......................Page 16 ...847-458-0500 March Quality Used & New EquipPage 07 ..800-210-5895

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

RESTAURANT REAL ESTATE SALES

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

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

PLUMBING SUPPLIES

John Moauro/Realty Executives .................. 708-361-1150

ISU Northwest Insurance Services ..............888-366-3467

MEATS-SPECIALTY & EXOTIC MEATS

POINT OF SALE SUPPLIES

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

ISU-WM Schwartz & Co...............................847-996-0002

Sierra Meat & Seafood.................................800-444-5687

Schmaus Cash Register & POS ..................847-675-6066

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

Food Industry News® February 2014 RESTAURANT-DESIGNERS

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

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

SUPERMARKET & DELI EQUIPMENT

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

Leach Food Equipment DistributorPage 33 .815-712-7707

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

SUPERMARKET EQUIP SALES & SERVICE

RESTAURANTS

LPS Corp ....................................Page 29 ...847-451-2222

La Scarola Restaurant ................Page 15 ...312-243-1740

SUPERMARKET- EQUIPMENT/ NEW & USED

SALAD-DRESSINGS & OILS

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

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

SYRUP-PANCAKE & WAFFLE

Tec Foods Inc..............................Page 14 ...773-638-5310

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

SANITATION TRAINING

SYRUP-SUGAR FREE

Illinois Restaurant Association ....Page 28 ...312-787-4000

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

SATELLITE TV SYSTEMS

T-SHIRTS-CUSTOM PRINTED

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

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

SAUSAGE

TABLE TOP REFINISHING/REPAIR

Vienna Beef ................................Page 17 ...773-278-7800

Restaurant Chair Repair .............Page 18 ...630-424-0424

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

TABLES-ALL TYPES

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

Chicago Booth ............................Page 20 ...773-378-8400

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

John Manson & Associates ..........................773-278-8280

SAUSAGE MAKING EQUIP SALES & SERVICE

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

LPS Corp ....................................Page 29 ...847-451-2222

TAMALES

SCALES

Supreme Frozen Products ...........................773-622-3777

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

TOFU PRODUCTS-ALL TYPES

SEAFOOD-WHOLESALE

Phoenix Tofu ...............................Page 18 ...773-784-2503

Maine Lobster Exchange ............Page 40 ...708-253-7728

TOMATO PRODUCTS

SEATING

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

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

TRADE PUBLICATIONS

SEWER(MAINT)-RODDING & JETTING

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

Tierra Environmental ...................Page 07 ...888-551-1998

TRUCK GRAPHICS

SHEET METAL FABRICATION

American Graphics .....................Page 20 ...888-774-6270

C & R Restaurant Service ........... Page 11 ...312-850-1818

TRUCK-REFRIGERATED

SHIPPING SERVICES

DCI Central (Hotshot) .................Page 12 ...800-468-7478

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

TRUCK-SALES & SERVICE

SHORTENING

DCI Central (Hotshot) .................Page 12 ...800-468-7478

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

TRUCK-SALES NEW & USED

SIGNAGE-INDOOR & OUTDOOR

D & S Truck Center .....................Page 08 ...708-352-5551

American Graphics .....................Page 20 ...888-774-6270

TV SALES, SERVICE & INSTALLATION

SIGNS

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

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

UNIFORMS-ALL TYPES

SILVERWARE & DINNERWARE

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

John Manson & Associates ..........................773-278-8280

Valley Linen Supply......................................630-897-4474

SLICERS-SALES & SERVICE

VEGETARIAN FOODS

LPS Corp ....................................Page 29 ...847-451-2222

Taft Foodmasters ........................Page 06 ...212-644-1974

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

VENTILATING-SYTEMS CLEANING

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

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

SMOOTHIE MACHINES

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

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

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

SOAPS & DETERGENTS

VIDEO SURVEILLANCE SYSTEMS

Cintas Facility Services ...............Page 33 ...630-543-3666

United Video Systems.................Page 07 ...708-780-1200

SOCIAL MEDIA SERVICES

WALK-IN COOLER REPAIR & MAINTENANCE

Stick Out Social...........................Page 16 ...312-655-9999

Mackay Heating & Mechanical....Page 27 ...847-381-0448

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

WALK-IN COOLERS AND FREEZERS

Kool Technologies .......................Page 31 ...630-483-2256

Custom Cooler & Freezer ...........Page 06 ...630-879-3131

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

WEBSITE DESIGN

SOUP BASES

Americaneagle.com ....................Page 22 ...847-699-0300

Soupbase.com ............................Page 37 ...216-381-9916

WELDING & FABRICATING

SOUPS

KOP Ind. Welding & Fabrication .Page 32 ...630-930-9516

Vienna Beef ................................Page 17 ...773-278-7800

WHIPPED CREAM

SPICE BLENDS

Instantwhip Chicago....................Page 18 ...800-933-2500

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

WORKERS COMP INSURANCE

STAINLESS STEEL EQUIPMENT & REPAIR

Northern Illinois Insurance ..........Page 02 ...815-226-9353

C & R Restaurant Service ........... Page 11 ...312-850-1818

Farmers Insurance-Mark Holihan ................847-823-6800

STEAM CLEANING

ISU-WM Schwartz & Co...............................847-996-0002

Skyline Building Services ............Page 16 ...312-454-4545

YOGURT & SOFT SERVE EQUIPMENT

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

Kool Technologies .......................Page 31 ...630-483-2256

Page 43

HELP WANTED MEAT SALES

You have successful experience calling, contacting, selling and having relevant conversations with decision makers. You excel in a rapid pace environment that requires multitasking, attention to details and account management. You should have experience managing multiple transactions at a time. Your persistence and charm keep you from being a pest. You love the thrill of the hunt and prospecting is one of your greatest strengths, surpassed only by your ability to create instant rapport. The phone is your weapon and you are comfortable selling from inside to national locations.

You are a fast learner and have the ability to communicate with grace, poise an ease. You are proud to track your activity as a sign of progress and success. You excel at follow up when appropriate but don’t waste time chasing junk. You are familiar with Windows and know the value of keeping accurate notes and records. You are a self-starter and highly motivated and you are looking for a fast paced environment with potential to reach yours. Experience with perishable goods, commodities and the food industry helpful but not required. You must have made $60k in a variable compensation plan in an inside sales position and want to make at least $80k.

Send your resume to sales@weinsteinmeats.com

❋

Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com www.eatz-resales.com Liquor & Tobacco Store - Far North Subs • Sales $705k • Rent $1265 • Price $120k + Inv Pizzeria - South Suburbs • Sales $690k • Rent $3,500 • Price $239k

NEW

NEW

Independent Fast Food • Sales 1MM • Rent $3,900 • Profit $260k • Price $699K

(Far West)

Breakfast Lunch Restaurant (SW Subs) - NEW • Sales $252k • Hours 6am-3pm • Rent $2,750 • Asking $69k

Independent Quick Serve PRICE REDUCED! • European Style Kebabs sandwiches • Sales $250k • Asking $119k Pizzeria (SW Suburbs) • Rent $750/mth • Sales $15k/mth • Asking $35k Sandwich Franchise (West Loop) • 2012 net sales $501k • Rent $3,800 • Asking $175k Jamba Juice Smoothie Franchise • Madison, WI Asking $275k • Merrillville, IN Asking $175k Franchise Re-Sale Opportunities • Subways (17) • Cold Stone Creamery (2) • Pockets (1) • Papa Johns (3) • Luke’s Beef (WI) (1) • Red Mango Yogurt (3)

FOR RENT OR LEASE YOUR OWN CONCEPT! Southwest Suburbs, Palos area.

4000 sq ft. dining room, bar and banquet room. Fully furnished with large kitchen. Well maintained!

Fixtures, and equipment included.

POS system, liquor license, turn-key!

Self Parking, near busy throughway.

Ready for immediate occupation!

Call Vince Ferraro (Broker)

847-778-3571

Food Industry News® February 2014

Page 44

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

NATIONAL TENANT LOCATION Free standing with drive thru’s; * Joliet, *Niles, *Mundelein, *Maywood, *Chicago-Midway WESTERN SUBURBS DOWNTOWN HINSDALE 3,600 SF turn-key fully equipped restaurant with sit down bar Available for lease only.

Qualified operators only.

NEW! CHICAGO - TAYLOR STREET Come & join famous Taylor Street corridor Home of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery. Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4.

Everything new and shiny, must see to appreciate. Available real estate.

Owner motivated to sell!

CHICAGOLAND AREA American Style Pancake House Breakfast/ Lunch Concept, Part of a national chain $20,000 per week verifiable Highly Confidential NORTHWEST SUBURBS - SKOKIE Skokie Restaurant/Business For Sale Rare transferrable Skokie liquor license Turn key restaurant, 2,900 SF + 900 SF outdoor patio, 33 parking spaces Proof of funds required owner motivated to sell Rent $24 per SF all included CHICAGO NORTHWEST - JEFFERSON PARK Hot Business Opportunity. Turn-key 1,209 SF fully equipped fast food restaurant. Seats 30, 2 handicapped restrooms. Located in Veteran Square Plaza. Next to Blue Line, Metra Station, 7 Eleven & Dunkin Donuts; open 24 hours a day.

Asking price: $25,000 FFE. Rent $27 per SF NNN plus $2.50 CMA & $5.60 RE taxes.

WEST SUBURBS - BROOKFIELD Former Villa Maria-Closed 9237 W. Ogden Avenue, East of I-294; corner, free standing 5,000 SF bldg., plus full basement on 22,000 SF lot. $695,000 with 10% down NEW! PIZZA!!! PIZZA!!! PIZZA!!!

Real $$$ Maker.

Very well established Lisle– very good cash flow Rosemont– excellent cash flow, low rent Roselle– drive-thru

BENSENVILLE ON IRVING PARK ROAD National Tenant Location

Corner, turn key free standing fast food restaurant with drive-thru. Presently operating as Brown’s Chicken & Pasta. Site was approved for a Popeye’s Chicken. 2,100 SF bldg., seats 40 on 97.47x150, 14,620 SF lot For Sale $495,000; For Lease $18 per SF NNN Real Estate taxes $6.29 per SF

SOUTHEAST SUBURBS Turn key free standing with drive-thru 2,150 SF restaurant with drive-thru Seats 75, plus 35 in outdoor patio. 18,750 SF lot, parking for 40 cars. 50’s style restaurant, looks like a Johnny Rockets motif.

Must see to appreciate. Possible seller financing with 30% down.

CHICAGO LOOP Clark and Lake Fast food restaurant 1,000 SF. Turn key-fully equipped. Rent $5,273 per month gross Food Court-next to McDonald’s, Dunkin Donuts, Subway, etc. For Fixtures, Equipment and Leasehold improvements $99,500 ELGIN - NW SUBURBS For Lease - National Tenant Location Free standing fast food restaurant, turn-key with drive-thru.

2,732 SF building on 18,738 SF lot LOMBARD Free standing 7,000 SF plus 3,000 SF lower level on 1.5 acres. Seats 300, parks 150.

Turn key everything new & shiny.

Offered at $16 per SF NNN

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

Upscale Diner – West Suburbs Very busy corner. Free standing.

Breakfast, Lunch, Dinner.

60+ parking. 100% remodeled.

Turn key. 132 seats.

All new equipment. Brokers welcome.

847-738-1091 FOR SALE

Family-owned neighborhood tavern, Streator, IL Turn-key business includes kitchen and Illinois video gaming.

Building also houses 2 bedroom apartment and full basement.

Apartment can be converted for business use.

Large 3 lot corner property with off-street parking adjacent to high school athletic complex. $165,000 Ph. 815-257-2058

Financially Secure Buyer Looking to acquire a locally based established Chicagoland distributor in the $4 million to $10 million dollar range. The firm may or may not have real estate attached to the acquisition.

Please contact the agent for a confidential discussion about this. 224/520-0185.

Thank you. ❋

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 Peter J. Poulopoulos, MBA Licensed Illinois & Indiana Real Estate Broker

Visit us at www.realpoul.com

BUSINESS OPPORTUNITIES, ETC.

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

DESCRIPTION ASKING BANQUETS-FINE DINING-CATERING - Property and Business - Donʼt Miss it! $1,095,000 BREAKFAST LUNCH only - 6 Days Only; Excellent Potential $119,000 COMMERCIAL - Offices and 3 Apartments - Sit Back and Relax - Just Collect Rents $425,000 FAST FOOD - Free Standing - Great Business and Profits $225,000 FAST FOOD - Free Standing - Long Established $130,000 FAST FOOD - New Fixtures and Equipment - Small but Great! $69,000 FOR RENT - 1,200 sq. ft. - Ideal for Any Type of Store / Office - High Visibility Area $ Call FRUIT MARKET - Long Established and Profitable - Partnership Challenges $895,000 RESTAURANT - Free Standing - Well Known - Same Owners Over 40 Years $995,000 RESTAURANT Plus Mixed Use - Includes House, Commercial - a whole block! $1,370,000 RESTAURANT With 6-Apartments! - A Fantastic Deal - Super Opportunity $650,000 RESTAURANT With Property - Free Standing - Well Known - Excellent Business $2,250,000 RESTAURANT with Property - Well Known - Opportunity - You Must Qualify $820,000 SPORTS BAR With PROPERTY - 1.3 Acres Strip Mall - Same Owner for 30+ Years $995,000 SPORTS BAR With PROPERTY- Well Known Place; a Popular Destination $795,000 SPORTS BAR With PROPERTY-1.5 Acres, An Unbelievable Deal! $1,500,000 SPORTS BAR, RESTAURANT, PIZZA - With 3.5 Acres Property - A Super Deal $2,100,000

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

MEMBER: CRBA

WEST SUBURBS-LAGRANGE PARK BROOKFIELD AREA Former Brunetti’s Restaurant-Closed 9022 W. 31st Street, 9,000 SF restaurant on 20,000 SF lot. Banquet, plus full basement; 2 kitchens, 2 bars & 4 bathrooms.

For Real Estate: $309,000 VILLA PARK ON ST. CHARLES ROAD Free standing 1,663 SF fast food bldg.

Diner, drive-in on 10,000 SF lot. Seats 60; parks 25. Completely remodeled in 2010 For Real Estate, Fixtures & Equipment $369,500. Also avail. for lease $16/SF NNN

Nick Di Brizzi 888-317-7721

Page 45

CLASSIFIEDS

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

Vince Ferraro

Chicago’s Premier Hospitality Real Estate Brokers

FAST FOOD

If you would like to speak with a consultant to buy, sell or lease your business or propertyǢ please call us at 312.575.0480 or visit us online: www.kudan‰roup.com

NW Chicago. 950 sf. 3 years “New�! Pristine!

Carry-out w/ interior seating for 12 plus 30 on patio.

Excellent exposure and signage at signalized bus stop corner.

EZ operation. BIZ, FF&E @ $129K

FAMILY RESTAURANT

The one everyone wants! 7AM - 3PM! High volume.

Freestanding. Brick. Basement. Parking lot. Signage. Signalized corner. Seats 136. Parks 56. Great kitchen. Beautiful decor.

Established 30 years. Well maintained... Pride of ownership shows!! REAL ESTATE, BIZ, FF&E, PRICE REDUCTION $395K!!

FEATURED LISTINGS

CommerÂ…ial Â…ondo ™itŠ ˆ—lly-Ƥšt—red b—ilt-o—t resta—rant. Corner loÂ…ation ™itŠ ‰reat visibility.

Feat—res ˆ—ll basement ™itŠ …oolers and …omplete e“—ipment pa…ka‰e.

Size: 3,100 SF (Bus.) + Full Basement Price: $125,000 (Key Money) Rent: $35/SF (NNN) A‰ent: eremy (Code: 1101)

Belmont-Central - 5805 W. Diversey Ave. - Mom’s BBQ

Re Pr duc ic ed e!

Family run BBQ restaurant. Storeˆront restaurant space ˆor sale ™itŠ corner location and ‰reat

Sandwich shop close to DePaul University and z Park. Many new updates made to establishment. Stron‰ foot and vehicle counts. olds Retail Food license.

Size: 680 SF (Approš. - Business) Price: $99,000 (Bus. Sale) Rent: $2,608/Mo. (Net) A‰ent: arrett (Code: 643)

Lincoln Park - ip Loun‰e on Clybourn ntertainment Corridor Chic, intimate loun‰e/tavern located on Clybourn ntertainment Corridor. Attracts shoppers, after work crowds, and DePaul students. Rental rate ne‰otiable. olds Tavern License.

Size: 1,100 SF (Approš. - Business) Price: $119,000 (Bus. Sale) Rent: Ne‰otiable A‰ent: arrett (Code: 468)

Northwest suburban tavern with 2am liquor license!

Borders Chicago!! Freestanding, mixed-use building with 2 apartments, 2 garages and parking!

TVs, pool table, videos, darts, ATM...got it all!

ConďŹ dential. Just listed.

BIZ & REAL ESTATE. CALL FOR DETAILS.

North Center - 1840 W. Irvin‰ Park Road - Crepes a Latte Fully Ƥštured restaurant space with ‰reat visibility ˆrom Irvin‰ Park Road, ample ˆronta‰e, and

Re Pr duc ic ed e!

restaurant inˆrastructure in place. Includes Black Iron and completely up‰raded kitchen.

Size: 1,910 SF (Business) Price: $474,900 (Commercial Condo & Bus.) A‰ents: arrett/ errod (Code: 509)

Former “Platek’sâ€?. Semi ďŹ xtured restaurant in Richmond!

Ready to re-open with minor investment.

Freestanding. Parking. Patio. Signage.

Liquor license available. Inclues a 3 bedroom apartment!

Lease @ $3,800/month!

Or, Buy REAL ESTATE @ $329K...OBO!!

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571

MEMBER: CRBA

rland Park - Freestandin‰ Restaurant Buildin‰ with nsite Parkin‰ Short Sale or Lease Currently operatin‰ as an American, ˆamily style restaurant. Good visibility ˆrom street, close to shoppin‰, hotels and other attractions. Shares parkin‰ lot with nearby movie theater.

Size: 7,100 SF (Buildin‰) 51,689 SF (Lot) Price: $1,795,000 (Real state Short Sale) A‰ent: Frank (Code: F84)

River North - Completely Remodeled Ni‰htclub with Tavern & PPA Licenses Available Bi-level ni‰htclub in River North, Chica‰o’s hottest entertainment district. Completely remodeled 3 years a‰o with brand new sound system. ccupancy oˆ 405. Great lease terms.

Size: 3,793 SF (Floor 1) 3,793 SF (Basement) Price: $1,675,000 (Business Sale) A‰ent: Scott (Code: 358) Re Pr duc ic ed e!

SNACKS

TURN KEY

Turn-key bar/‰rill in dense Lincoln-Belmont-AsŠland district. ver $25K in recent remodelin‰. Low

Lincoln Park - 2273 N. Lincoln Ave. - Fat Sandwich Co.

TAVERN

Beautiful restaurant facility. Fully equipped.

State of the art build-out and FF&E package.

Dining Room, Bar and Banquet Room.

Seats 120 plus 20 on Patio. Paved lot.

Liquor license. POS system. Digital sign.

SW Suburb. Your concept works here.

ConďŹ dential. Great Lease. Key $99K!!

Lakeview - 3032 N. Lincoln Ave. - Grand River Bar & Grill (Includes Tavern License) overŠead, FF& and licenses included in askin‰ price. Seller Financin‰ is an option.

SW Suburbs’ premier entertainment venue. GAMING MACHINES!!

Big name. Draws from miles around. Got it all: 2 bars, pool tables, at screens, video games, and ... a large live band room complete with stages, lighting and sound system.

Capacity 400. Fully equipped kitchen. Parks over 100.

REAL ESTATE, BIZ, FF&E, REDUCED TO $895K...OFFERS!!

Just listed. In line “store� at major NW mall.

Established 20 years. If you want to be a “hands on� owner/operator, this is for you!

Won’t last @ $49K!!

Lovely sushi restaurant in heart oˆ d‰ewater. Steps ˆrom Red Line Bryn Mawr Station,

Size: 1,650 SF (Approš.) Price: $149,000 (Bus. Sale) Rent: $4,189/Mo. (ModiƤed Gross) A‰ent: Adam (Code: A111)

SPORTS BAR / CLUB: JOLIET AREA!!

HOT AREA

ešposure on Diversey Avenue. šcellent si‰na‰e and ample street parkin‰ in tŠe area.

Size: 1,000 SF (Business) Price: $49,500 (Asset Sale) Rent: $1,000/Mo. (Gross) A‰ent: Adam (Code: A108) d‰ewater - 1131 W. Bryn Mawr Ave. - Yokozuna shoppin‰, and dinin‰. i‰h pedestrian traƼc, ‰reat visibility, and si‰na‰e with FF& included.

Size: 1,473 SF (Bus.) Price: $85,000 (Bus. Sale) Rent: $28.51/SF (ModiƤed Gross) A‰ent: Adam (Code: A109)

Re Pr duc ic ed e!

YOU CONCEPT

Totally re-habbed vintage building on Main Street (Rte # 72!) in West Dundee. FULLY EQUIPPED! Fantastic build-out with dining room/bar/banquets/patios...on the river!! Great lease.

Key $ = $150K or REAL ESTATE @ $995K.

Kudan Group twitter.com/RestaurantR

Andersonville - 5101 N. Clark St. - Formerly Tapas Las Ramblas

PUB

Just listed! Famous near west suburban pub.

Freestanding building with parking. Named in “100 BEST BARS� by Chicago Magazine.

Fully equipped kitchen. Antique bar. Dining room.

Patio. Capacity = 130. Liquor license = 2am/3am.

Lease w/ renewal options. Owner retiring...

Need enthusiastic new operators!!

BIZ, FF&E @ $149K

MEMBER: CRBA

BA

Food Industry NewsÂŽ February 2014

Skokie - Chun‰ Kin‰ Lo Restaurant ne-story restaurant buildin‰ for sale. Restaurant operates in half of buildin‰ while other half is vacant. Sale includes all e“uipment. ery motivated sellerǨ Contact a‰ent for additional photos.

Size: 1,625 SF (Buildin‰) 2,950 SF (Lot Size) Price: $119,000 (Real state Sale) A‰ent: Rick (Code: 733) niversity illa‰e - 1132 W. Taylor St. - SoƤa’s Pizza stablished pizza restaurant with ešistin‰ Black Iron and below market rent. Includes a parkin‰ space, ˆull basement and lar‰e kitchen. In densely populated area with heavy ˆoot traĆĽc counts.

Size: 1,200 SF (Approš.) Price: $84,900 (Business Sale) Rent: $2,700/Mo. (Gross) A‰ent: arrett (Code: 642)

Uptown - 4832 N. Broadway St. - Theater Space with Bar Surrounded by music venues, restaurants and bars. i‰h ceilin‰s, hardwood ƪoors, second ƪoor mezzanine for oƼce and chan‰in‰ rooms. Alderman workin‰ closely to renovate theater.

Size: 4,561 SF (Approšimate Total) Rent: $5,325/Mo. (NNN) A‰ent: uan Carlos (Code: 1027)

Willow Sprin‰s - 8989 Archer Ave. - Courtri‰ht’s Four-star restaurant set on two acres of woodland. Features custom redwood wine cellar, two event spaces, two Ƥreplaces, ƪoor to ceilin‰ windows, outdoor ‰arden and ‰azebo.

Size: 11,188 SF (Business) 88,905 SF(Lot) Price: $2,100,000 (Real state Sale) A‰ent: Frank (Code: F90) —†ƒÂ? ”‘—’ǥ Â?…Ǥ Í™Í?Íž Ǥ ‡ƥ‡”•‘Â? –Ǥǥ –‡Ǥ ͚͙͘ ÂŠÂ‹Â…ÂƒÂ‰Â‘ÇĄ ͙͘͞͞͞ ͙͚͛ǤÍ?Í&#x;Í?Ç¤Í˜ÍœÍ Í˜ Â?—†ƒÂ?‰”‘—’Ǥ…‘Â?

MEMBER: CRBA

BUSINESS OPPORTUNITIES

Food Industry News® February 2014

Page 46

JUST LISTED

• Italian café in the Western burbs.

Free standing. Approximately 2,500 sq. ft. plus basement. High volume sales. Low rent.

Property & business available. Business only Asking upper $200Ks. Possible seller financing.

Call for details.

GREEK FOOD SALES POSITION AVAILABLE

FAST FOOD

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

NATIONAL vICE PRESIDENT OF SALES NEW LISTING FAMILY PANCAKE HOUSE

• 4,500 sq. ft. free standing facility.

Seating for 150. very favorable lease.

Long time established. Western burbs location. Business only. Onsite parking for 50+ vehicles. Asking $249,900

RESTAURANT W/ BANqUETS • Located in Western burbs. Est. 30 yrs.

6,000 sq. ft. Offered w/ or without property.

Seating for approx. 250+ w/ banquet room.

Possible seller financing. Call for details.

JUST LISTED

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

A critical leadership position that is in charge of aggressively planning, organizing and leading the sales efforts of Big City Gyros & Pita.

Responsibilities:

• Expand the company’s presence into the Foodservice arena and penetrate market segments

• Maintenance of potential customer lists and sales forecasting for accounts and data • Facilitate successful new programs and sales initiatives for continuous improvement and pricing and marketing strategies

• Ensure customer satisfaction stays high by exceeding customers’ expectations and develops lasting relationships with existing customers and creates new relationships • The ability to represent the company at regional and national trade shows • Secure appointments with potential clients to review their direction and needs Qualifications:

• 5 years Food Industry sales and managerial experience with college degree • “GRILL W/ BAR” 4-Star rated upscale restaurant with casual flare. Approx. 7,000 sq. ft., seats 230 w/ parking. Real cash cow.

Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Upper $600K’s

• Exceptional interpersonal, communication, presentation and relationship building abilities

• A result driven, self-starter, highly motivated individual • Proven track record of sales planning and organizational skills • Ability to work independently and travel

INvESTOR WANTS TENANTS!

•

A Former KFC Restaurant, that has been converted! Complete Package including Real Estate!

Drive-Thru Window. Good income! Possible Seller

800-655-1488 info@bigcitygyros.com

(All inquiries are kept strictly confidential)

PAPPAS REAL ESTATE INC. 1) INVESTMENT PROPERTY - Two tenant 9,000 sf industrial building in mint condition on Busse Hwy. in DesPlaines, Il. Net Operating Income $54,000.00 Cap Rate 8.3%, Long-term tenants - good investment property with no deferred maintenance.

2) OFFICE/WAREHOUSE - Single tenant 10,000 sf building in excellent condition on Colfax Avenue in Palatine, Il. 1,725 sf of modern showroom, 2,500 sf offices and 6,215 sf of warehouse with drive-in door. Asking Price $549,000.00 3) DEVELOPMENT SITE - Downtown Arlington Heights, on busy Dunton Avenue, one block from train and shopping. Site was approved for 49 condos plus retail. Asking $900.000.00 4) OFFICE/RETAIL - Prospect Heights, Il. 4,911 sf center with 4 tenants. Located next to Village Hall, building is in excellent condition, 3 units are occupied, 1 vacant. Asking Price $575,000.00 5) OFFICE/RETAIL - Mt. Prospect, Il. new listing 5,400 sf. 2 tenants currently occupy 2,700 sf and the vacant unit of 2,700 sf is fully built-out for medical.

Asking Price $625,000 Call Dean Pappas Cell: 847-809-2605

pappasrealestate@gmail.com

OUTSTANDING 2,775 SF RESTAURANT LOCATION (FORMER PIZZA HUT) WITH APPROX. 20,000 CARS/ DAY (ILLINOIS RT. 9/COURT ST). PARKING LOT APPROX. 26,571 SF. ADJACENT TO K-MART AND BURGER KING AND CLOSE TO CONCORDE HOTEL, MENARDS, BIG R.

RICK SIMPSON, BROKER, REALTOR, SFR (23 YRS EXPERIENCE) WWW.RICKSIMPSONREALTOR.COM RSIMPSON@MALOOFREALTY.COM

309.202.8148 FULL SERvICE RESTAURANT/ CATERING/BAR AvAILABLE

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

CALL 773-848-1078

Financing! Asking $159,000

SPORTS BARS

• Sports Bars with gaming available from 5,000 to 9,000 sq. ft. Both with patios. High volume sales, favorable lease terms. Both with full kitchens, etc.

Seating from 200 to over 350. Very confidential.

Priced from $299,000 to $599,000.

RESTAURANT FACILITY NEW ON MARKET • Restaurant 15,000 sq. ft. on 10 acres with small private lake & waterfall. Indoor seating for 450-500. Outdoor deck seats approximately 300.

Business & property. Will separate. Call for details.

FAST FOOD - NEW PRICE

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

Thinking of Buying or Selling?

Call John Moauro!

DELI-STYLE RESTAURANT

Ambassador

Broker/Appraiser Always Confidential

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

At @properties PRESENTS:

West Suburban Office Building 2,400 sq ft, fully equipped & operational. very low overhead. M thru Fri + Catering Opportunities $49K or Offer & Fran Fee

Take over lease or buy building.

Chicago - 5318 N. Broadway only.

www.elliottsoffbroadway.com

www.porterhouseproperties.com

Call 630-279-9809

FOR SALE

9999 West 143rd Street Orland Park, IL 60462

Porter House Properties

Banquet Hall. SW Suburb.

Well established.

Busy location.

Seating 300+ 7,000 sq. ft. building on 1 acre lot.

Property and business.

Confidential.

708-543-4607

Highwood

Dan Porter 847.942.2291

Tavern w/RE in Lakeview

2 flat, corner property w/ 3 bdr apt. Classic bar renovated in 2006. Tavern, food & package good licenses.

Price: $999,995

Jeff Bernard - Agent/Owner (312) 464-0100 REIS, INC. bernard.ja@gmail.com

COMMERCIAL/RESIDENTIAL BUILDING

Tavern with Real Estate.

Corp. license with 4am and public place of amusement license.

Total of 11 units in 3 adjoining buildings.

7000 N. Clark area, Rogers Park.

Property is 100x100. All brick. Has driveway and 3 car garage.

Tavern is 1,200 sq ft. $975,000 ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• 10,400 sq. ft. warehouse 5 parking spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric. 600 amp service - 3-phase.

Beautiful area / Residential 150 ft. to scenic Chicago River $975,000

Call Wesley at 773-671-1273

FOR SALE BY OWNER!

Food Industry News® February 2014

Page 47

PROPERTY, TURN-KEY, BANQUET FACILITY/RESTAURANT

SMALL INVESTMENT, HIGH EARNING POTENTIAL!

Northern McHenry County.

Includes real estate, building, business. Newly remodeled.

POSSIBLE USE AS CHURCH, REC CENTER, STORAGE FACILITY, ETC. ENDLESS POSSIBILITIES!

BUYERS DREAM!

Seats 200. Parks 100+ cars. Fully equipped 1,200 sq. ft. kitchen.

Liquor license. 8,000 sq. ft. + building. 250 ft. of street frontage. Owner Retiring.

OWNER FINANCING AVAILABLE!

NO REASONABLE OFFER REFUSED!!

ONLY $129,000!!!

(THIS IS THE REAL PRICE — NOT A MISPRINT!)

CALL! 815-219-3801 RICHARDKUSZ@COMCAST.NET