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MOWA | DTN offers museum-caliber exhibitions of Wisconsin art and performances to travelers and the public in Milwaukee’s newest arts hotel. The Museum of Wisconsin Art (MOWA) opened their new location within Saint Kate—Wisconsin’s first-of-its-kind arts hotel in Milwaukee. Officially called MOWA | DTN, a reference to the downtown Milwaukee location, it consists of a 1,700-square-foot gallery located on the first floor of Saint Kate, offering travelers and guests from across the globe access to the highest caliber of Wisconsin art in Milwaukee’s newest experiential artistic platform. Since opening in 2019, Saint Kate is the premium place to create discussion and drive collaboration among visitors and artists, allowing guests to see things from a beautiful new perspective. With a strong commitment to supporting Wisconsin art and artists, MOWA | DTN, an extension of MOWA’s 32,000 square-foot facility located in West Bend, offers a museum experience right within the hotel. Travelers and art enthusiasts thrill to see emerging and contemporary artists in new media through changing exhibitions, artist talks and curator talks, as well as shuttles to and from the museum. Exhibitions there are free and open to the public. Named after Saint Catherine, the patron saint of artists, Saint Kate showcases an experience unlike any other hotel through the celebration of the arts—in particular, Wisconsin art. Saint Kate blends exceptional hospitality with artistic expression. The 219-room hotel features art-inspired guestrooms, a theatre for plays, lectures, classes, and performances, bars and lounges, an artist-in-residence studio, special event space, and more. Continues on page 32
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Food Industry News® February 2020
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Chipotle Mexican Grill announced that it’s testing a new restaurant design to better support its billion-dollar digital business. The evolved design will be trialed in four new restaurants of the following types: an urban store front, a standalone restaurant with a Chipotlane and an endcap unit with a Chipotlane, in Chicago, Cincinnati, and two locations in Phoenix. Additionally, the new restaurant design
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will be trialed in two retrofits in Newport Beach and San Diego. As 1/2/20 part 2:56 of PM its stage gate process, Chipotle will assess the performance of each restaurant for transactions, guest feedback, and ability to incorporate future menu innovations, among other metrics, before determining which design will roll out nationally. With Chipotle’s digital business increasing in size to $1 billion dollars, new in-restaurant features are being installed to help reduce friction and increase convenience for customers and delivery drivers alike. Walk-up windows and premium placement for digital built in pick-up portals will allow customers to receive their food more efficiently than ever. “By better suiting our restaurants to accommodate the digital business, we’re able to finalize orders more effectively and provide a better overall experience for our guests,” said Curt Garner, Chief Technology Officer. The new restaurant design will emulate Chipotle’s commitment to transparency. Open views and front row seating provide direct lines of sight into the kitchen, where crew members hand prepare fresh food with real ingredients every day. The openness of this design will aim to increase communication and foster a sense of community with the restaurants. Additionally, bottled beverages will be more accessible with a customer-facing reach in cooler built into the serving line. “While we are staying true to Chipotle’s heritage, we are also excited to integrate new, innovative physical features into the restaurant that complement our growing digital business,” said Tabassum Zalotrawala, Chief Development Officer of Chipotle. “Our eco-friendly, natural aesthetic and locally sourced approach to this design builds on our strong brand values and mission of cultivating a better world.” a
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Food Industry News® February 2020
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Coca-Cola plans to pilot a six-month subscription program, with the first 1,000 subscribers earning the chance to taste more than 20 new products the company plans to debut first. The Coca-Cola Insiders Club service starts next month and carries a $10 monthly fee. – Adapted from Fox Business
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ANDY’S FROZEN CUSTARD 14855 S. Lagrange Rd. Orland Park, IL 708-981-1599. This is a shop known for their frozen custard. When you drive up you might be confused because they have a drive thru where they take your order at the window. I saw a couple of cars go around the building, and they ended up getting out of their cars to walk up to the front of the building. They have a walk up window there where you can place your order. There’s no seating in the building. Their custard is smooth and creamy and oh so good. I tried one of their seasonal treats which was frozen custard topped with hot fudge and crushed candy cane pieces, topped with a cherry. On the menu they have shakes, malts, floats, concretes and sundaes as well. MCDONALD’S 1032 N. Northwest Hwy. PARK RIDGE, IL 60068. One thing I love about McDonald’s is that they have so many choices and the food is always spot on. My go to staple there is the Egg McMuffin. It’s just the perfect size meal or snack and it goes well with a cup of their coffee. There’s always some kind of value meal on the menu board and the price for a soft drink last time I was there was $1.00 for any size. That’s a really good deal. Burgers, fries and chicken nuggets are good; I’ve tried them all. Even their yogurt parfait and strawberry sundaes are good. They have fast and efficient service and the guy working the drive thru mid-day there is always so nice and pleasant. MIDWAY SUB 6421 W. Archer Ave., CHICAGO, IL 773-586-4835. I stopped in to try one of their sub sandwiches which can be ordered hot or cold. The lady working there that day was so nice and friendly. Sub selections include, ham, salami, turkey, BBQ beef, tuna to name a few. I ordered the roast beef & corned beef sub with the works; lettuce, tomato, onion, mustard and their secret sauce. It was so good. I also tried an order of their chicken tenders with hot sauce, fries and an order of Cole slaw. They have hot dogs, pizza puffs, wings and gyros sandwiches on the menu too. There’s also a case by the counter where you can get some ice cream bars. PETE’S FRESH MARKET 10280 S. Harlem Ave. BRIDGEVIEW, IL 708-237-7800. I was very impressed with the selection at this store. They have a huge inventory. Their produce department is magnificent. For as busy as it was in that department, their staff had the place in order with the products displayed and stacked perfectly. I’ve never seen such a large selection of Medrol Dates in a grocery store. They have a Halal Meat Department, a large selection of fresh seafood, an olive bar, salad bar and so much more. Their hot bar offers meals that will please any palate. There’s even a café in the front of the store where you can sit and have coffee or tea it’s definitely a store to check out. P & S MEATS 7544 N. Milwaukee Ave. NILES, IL 773-775-1503. This is a family owned retail butcher shop and market plus they are a neat wholesaler. The shop has some grocery items including Greek pastas, olive oils, seasonings, fresh breads and pastries. They offer prepared meals, spinach and cheese pies, homemade pastichio and Greek sausage. In the freezer you will find a big selection of marinated kabobs. The kabobs come four to a package and are already seasoned and marinated. Just cook them up. It’s so easy and they taste great. Selections include; pork, beef, gyros and my favorite, the chicken kabobs. RICKY ROCKETS FUEL CENTER 2590 Golf Rd. HOFFMAN ESTATES, IL 630-9122197. This is a gas station, car wash and a convenience grocery store. It’s a big space. Gas up and get a quick car wash. Then load up on some snacks. It’s so convenient; everything is in one place. I picked up some of Mrs. Freshley’s chocolate mini donuts and some of Mrs. Fishers Potato Chips along with some candy to snack on. They had a separate room to pick up some beer and there was an area where you could sit down to eat and drink. STAX CAFÉ 522 N. Milwaukee Ave. CHICAGO, IL 312-877-5055. Breakfast specialties include crepes, benedicts, omelets and pancakes. Pancake choices included; chocolate chip bacon pancakes, chocolate chip peanut butter and banana pancakes or pancakes with fresh raspberries and white chocolate chips. I ordered the Denver omelet which was very filling. It had poblano peppers, onions & cheddar in it and it came with their house potatoes which were big chunks of potatoes with red and green peppers and onions. Yum! The entrée came with choice of toast, mini pancakes or mini waffles. I was sitting by the kitchen, so I saw a lot of good looking plates come past me.
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Food Industry News® February 2020
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Food and Beverage Brands Led by Women
In the competitive category of emerging food and beverage brands, nine womenled companies are positioned for growth in the coming year, Julia Olayanju writes. Among them are Uplift Food, a prebiotics-focused startup led by registered dietitian Kara Landau, and Partake Foods, an allergy-free snack-maker helmed by former Coca-Cola executive Denise Woodard.
– Adapted from Forbes
Family-Owned And Operated in Chicago Since 1939
9 in 10 restaurants have fewer than 50 employees.
Amy Morton’s newest eatery brings her signature fare and passion to Chicago’s western suburbs.
Stolp Island Social is a seasonal kitchen and steakhouse from restaurateur Amy Morton. Located in historic downtown Aurora on Stolp Island, the 4,500 squarefoot space is situated along the Fox River and next to Paramount Theatre. Offering pre- and post- show lunch, dinner and weekend brunch, Stolp Island Social is a dining destination in the western suburbs. “The vibe is 1920s Aurora meets Coco Chanel today!” says Morton. The eatery located in the fabled Block and Kuhl department store, famous during the days of prohibition, will once again be front and center as the “be and be seen” place to drink, dine and gather. “The city of Aurora, on the verge of a massive downtown revitalization, is thrilled to have a top-notch restaurateur such as Amy Morton coming to town,” says Aurora Mayor Richard Irvin. The once historic 4,500 square-foot space next to Paramount Theatre is an open and light-filled space with floor to ceiling windows. Paramount Theatre has been open since 1931 and is iconic to downtown Aurora with its Art Deco architecture and critically acclaimed world-class entertainment. More than 41,000 subscribers from the city and suburbs enjoy Broadway-quality productions and internationally known entertainers at Paramount, now the second largest subscription house in the nation. With a background spent on the stage, Morton is fully embracing her new neighbor and the artistic Aurora community. “I feel like I’m back to my theater roots and that this is the ultimate synergy,” says Morton. a
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Food Industry News® February 2020
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V&V Supremo - Authentic Mexican Products V&V Supremo is a Chicago based company founded by Mexican (Michoacán) natives Gilberto Villaseñor Sr. and Ignacio Villaseñor in 1964. They’ve provided a full line of dairy and meat products to the Hispanic community and well beyond for four generations, making them the oldest family run business of their kind in the U.S. They have built their reputation through the years by paying attention to the lessons of their elders and offering the highest quality products in the market, crafted with a devout respect for their heritage. Their product is essential for Hispanic operations, but it’s versatile enough to complement almost any cuisine such as international concepts, specialty pizza, and national chains. V&V Supremo has over 50 years of experience to help navigate their line of premium products. They offer national support from a direct salesforce, their chef team, and foodservice brokers. For more information, visit www.vvsupremo.com.
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Golden Corral recently announced an industryleading incentive for franchisees to remodel their current restaurants to the Golden Corral brand’s new Gateway design package. The comprehensive incentive program will support franchise owners with a reinvestment credit, a local marketing credit, and a people hiring and training credit. Golden Corral first introduced the new Gateway restaurant design in December 2017, featuring a contemporary appearance with oversized windows, stacked stone fireplaces, redesigned buffet service areas, and multiple seating areas to give customers a more relaxed dining experience. The prototype was created with the input of experienced franchise owners. Golden Corral currently has 17 restaurants that have completed the Gateway remodel, with another 34 locations in the remodel pipeline. They plan to remodel a total of 60 franchise restaurants in 2020. For more information about Golden Corral, please visit https:// www.goldencorral.com.
Craft Brewer Kings & Convicts Brewing Co. to Acquire Ballast Point Chicagoland-based Kings & Convicts Brewing Co. and Constellation Brands, Inc., a leading beverage alcohol company, announced that Kings & Convicts has signed an agreement with Constellation to acquire the Ballast Point brand and a number of its associated production facilities and brewpubs, excluding Constellation’s Craft & Specialty operations in Daleville, Virginia. The transaction is expected to close by the end of Constellation’s fiscal 2020. – Adapted from News Source
We learn as much from bad bosses as we do from from the decent ones.
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Food Industry News® February 2020
PROFILE: CARMEN ROSSI
Carmen Rossi was born and raised in Frankfort, Illinois. He received four collegiate and post colligate degrees while owning and operating five profitable companies. After graduating law school, he acquired and developed a number of hospitality venues in the Chicagoland area and currently owns and operates over ten such businesses like Joy District, Hubbard Inn, Old Grounds Social, LiqrBox and more.
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The generation that loves to dine out, is also the generation that doesn’t like to tip servers as much as older diners do. According to a new YouGov poll, 63% of millennials always tip servers at full-service restaurants, compared with 89% of baby boomers and 81% of Gen Xers. Boomers also lead with tips of 20% or more. Then again, millennials appear to feel worse than other generations about their tipping habits. When YouGov asked, “How frequently, if at all, do you worry about improperly tipping someone for a service provided?” 55% of millennials said they often or occasionally fret about it. By contrast, 38% of Gen Xers and 29% of boomers felt the same way. In the United States, waiters and waitresses in 43 states and the District of Columbia rely on diner tips to cover a substantial part of their income.The YouGov poll jibes with a 2018 survey that painted millennials as “the worst tippers in the U.S.”
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In 2013, Mr. Rossi proudly introduced “8”, a hospitality man-CY agement company that manages and employs over 900 individu-CMY als. “A commitment to hospitality includes a series of promises K to our communities as we seek to enrichen the neighborhoods by providing quality food and beautiful spaces to accommodate groups and events of all kinds,” says Rossi. In 2014, he started “Chicago Knight Life”, a company he built to involve his hospitality portfolio with local Chicago charities. Chicago Knight Life reaches out directly to Chicago organizations and charities to provide a warm meal and companionship. All employees of his hospitality portfolio are encouraged to volunteer for weekly visits to charities. These calls range in purpose from passing out food, helping serve and engaging in conversation to enhance life. Chicago Knight Life has worked with Little Black Pearl, Sarah’s Circle, Ronald McDonald House, Asian Youth Services and many others. In 2018, he launched City Lake Law, a Chicago base law firm in which Carmen serves as Managing Partner. City Lake Law specializes in navigating local and municipal governments for the interest of private business. In addition, Carmen was appointed by Mayor Rahm Emanuel and serves as a Commissioner on the City of Chicago Landmark Commission. He is a board member to the Chicagoland Chamber of Commerce PAC and serves on the Board of Directors and Finance Chair for the Illinois Restaurant Association. In April 2016, Carmen was appointed by Governor Rauner to serve as a board member on the Illinois Economic Development Board (now “Intersect”). “Over the years I have also been fortunate to interact and work with many people. Any success I have experienced has wholly been a product of my dynamic network and persistent work ethic. It’s all about making a mark with the time you have. My involvement in academic, charitable, community and professional endeavors has been quite diversified and, as a result, I
stand in a stronger position to make a difference in the greater Chicagoland community.”
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McDonald’s Tests Crispy Chicken Sandwich McDonald’s has begun testing two crispy chicken sandwiches at eateries in Knoxville, Tenn., and Houston with an eye toward a potential nationwide rollout. Quickserve chicken concepts have seen major growth in recent years, led by Chick-fil-A, and chicken sandwich competition heated up further this year with the success of Popeyes’ new chicken sandwich. – Adapted from USA Today
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Food Industry News® February 2020
Chipotle’s Commitment to Real Food Drives the Future Of Farming
Chipotle Mexican Grill announced its financial commitment to help drive the future of farming for younger generations. With the average age of farmers at about 58* and more than half of U.S. farms losing money last year, Chipotle recognizes that the future of real food depends on cultivating the next generation of farmers. The brand is implementing a scalable solution via three-year contracts, seed grants and increased local purchasing, which will significantly impact the lives of young farmers and their communities so they can make a living during a period of steep agriculture downturn. Over the last five years, U.S. agriculture lost over 40 times more farmers than it gained, challenging the future of small and midsized farms throughout the country. According to the U.S. Department of Agriculture, farm debt is projected to hit a record $416 billion this year, up almost 40% since 2012. Fewer farms means less real food and trouble for the communities that depend on them. To help drive change, Chipotle will deploy various tools to help reinvigorate the industry and help bridge one of the largest economic challenges. Chipotle will commit to helping the next generation of farmers by paving a path to profitability through Three-Year Contracts to buy product from farmers under the age of 40 who meet its Food with Integrity standards starting with beef, pork and dairy. Chipotle will support young farmers through various approved livestock and dairy networks, including Niman Ranch, and its own Local Growers Initiative, which increases the chances of profitability despite market fluctuations. Further, Chipotle is also committing to increase its local sourcing across the country in 2020, serving more local ingredients in every Chipotle restaurant than ever before. According to its Sustainability Report, 29 million pounds of all produce purchased last year was grown locally. – Source: chipotle.com
2020 Trend Predictions
Tech innovations and the ongoing rise of plantbased dining are among the top trend predictions for 2020, according to a report from Technomic and feedback from restaurateurs. Minimizing food waste, developing talent and recruiting and retaining staff in a tight labor market will also be hot topics this year. – Adapted from SmartBrief
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Common Sense Spending: Want or Need? Saving money is hard, especially with so much temptation to buy things online, at the grocery store, in a mall, or just walking down the street. Financial expert Suze Orman, on the Refinery29 website, recommends asking yourself one simple question before spending any money: Is this a want, or a need? Repairing your car so you can get to work is a need. So are groceries and paying your health insurance premiums and other necessary bills. Buying a brand-new car when your current one still runs fine is a want, as is eating out every other night. Learn to distinguish between your wants and your legitimate needs before making a purchase, and you’ll handle your money more effectively and have more left to show for it at the end of the month.
Your public library just might be one of the most underused resources in your community. That’s because libraries are more than just repositories for books and other media. Libraries in municipalities both large and small are filled with treasures just waiting to be collected or lent out. Here are examples of some of the unusual items you might find: ■ Bakeware. There’s no need to invest in fancyshaped cake pans that you’ll use once. If you need to bake a Power Ranger cake or one in the shape of Cinderella’s princess carriage, chances are they might be on a shelf in a storage closet of your library, along with other kitchenwares. ■ Equipment. Depending on the geography in your area, you might find anything from fishing poles to hiking gear to snow shoes, sleds, tennis rackets, and other sports apparatus. ■ Humans. Having a “living library” has been gaining in popularity since the idea was introduced in Denmark in 2000. Nurses, social workers, and knowledgeable people from various fields offer their time and expertise to educate patrons, during operating hours, in the library. ■ Museum passes. Public libraries in Chicago let patrons check out passes that allow for free entry to various museums throughout the city. ■ Musical instruments. If your library has a wellstocked music and arts department, you might be able to borrow a banjo, bongos, dulcimer, kalmia, or mandolin. Local residents can check out all these instruments and others at Forbes Library in Massachusetts. ■ Tools. Libraries in Oakland, California, lend out drills, tape measures, saws, and many other items for quick projects. They also take donations of unwanted tools that are in good shape. ■ Toys. Board games, building blocks, and even dolls are waiting to be borrowed and shared. ■ Seeds. Seed libraries are growing in popularity in communities with active gardeners. Libraries offer the seeds free of charge to patrons, who in turn donate seeds at the end of the season from the plants they’ve cultivated. This weekend, make a trip to your local library, and discover what useful items are available for you to use.
Cold Brews Selling in Wintertime
Starbucks launched their limited-time Irish Cream Cold Brew for the holidays, as the popularity of cold and iced drinks keeps rising even as winter weather is upon us. The company said cold beverages now generate more than half of its US drink sales. – Adapted from CNBC
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Food Industry News® February 2020
Email Up, Sales Down? What’s Wrong?
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Fried Chicken Thrives Fried chicken is popular at big-name quickservice brands such as KFC and Popeyes as well as at a number of upstarts. Restaurants are adding new sauces, flavor profiles, breading methods and drink pairings for fried chicken -- or its plantbased alternatives. – QSR magazine
Well, a few things. One reason is that a lot of users use automated filters to weed out emails with certain keyboards or attributes. For example, a user could filter emails from a specific sender or any email that contains a certain keyword or phrase in its subject line. Gmail and Microsoft Outlook map out this process clearly, as will most email servers. Next is the dreaded unsubscribe, where a customer is so fed up with your emails that he or she sends a direct request to be removed from your mailing list. Although disappointing, you do have the ability to track and react to unsubscribe requests. So what’s causing your contacts to lose interest? Here are four common email marketing mistakes that can cause unsubscribe rates to soar: 1. Your content isn’t valuable. There are lots of different reasons, but if there’s one thing everyone can agree on, it’s that we expect to receive relevant and interesting content. Your content may be too long for readers who prefer to skim. You only have about 8 seconds to grab a reader’s attention, so make your content as clear, concise and easy to scan. Bullets and headings are often helpful for these purposes. Next, is your content targeted and personalized? Personalization has been shown to increase unique open rates by 29 percent and unique click rates by 41 percent. 2. You’re over-sending too many emails. How often should you send emails? Depending on the size of your contact list, it can be helpful to segment customers into different mailing groups. That way, if a customer specifically requests monthly newsletters, he or she won’t be lumped into the group receiving weekly updates. This can also help drive engagement, as open rates are 14.3 percent higher for segmented campaigns (versus non-segmented campaigns). The last thing you want to do is make loyal customers feel like you’re spamming them with junk mail, so break down your opt-in options accordingly. As a general baseline, we find that sending one to four emails per month is usually enough to keep customers top of mind without wearing out our welcome. 3. You’re missing mobile. But here’s the real danger: Recipients don’t respond well to emails that don’t show up on their smartphones. 51 percent of consumers have unsubscribed from a mailing list altogether, and 43% have marked the email as spam. Yikes. There’s no way around it: When it comes to email marketing, always make it mobile. 4. You’re not paying attention to responses. Do you know how effective your marketing campaigns are? Metrics like open rates, click-through rates, unsubscribe requests and spam reports are essential for every email marketer to track, as they provide a high-level view of campaign performance. A spike in unsubscribe requests is a great indication to reexamine your marketing strategy.
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Food Industry Tech Statistics The majority of restaurants agree tech will improve the business. This statement is no clearer than when we look at the tech investments in this industry from mobile ordering to waiting tables to digital registries. Central to this is the adoption of software solutions for restaurant management, which provide support from point-of-sale transactions to staffing. 80% of restaurants are turning to technology to reach more customers (restaurant.org) 6% of orders placed in restaurants are made via smartphones (Fortune) 68% of customers say that a server tablet improves their experience (Fast Casual) Online grocery shopping is expected to be a $100 billion industry by 2020 (Supermarket News) 37% of restaurant operators consider customer orders as the most crucial area of technology development. (restaurant.org) 81% of restaurants use an electronic register system (restaurant.org) Digital ordering and delivery saw a 300% increase since 2014. (nrn 2019) 45% of consumers agree that mobile ordering and loyalty programs make them more likely to do business with a store often. (nrn 2016) 47% of restaurant owners say that if they had the resources, they would update or repair their current equipment (Toasttab) 73% of diners say
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that restaurant technology helps improve their dining experience. (Toasttab) Customers listen more to their peers than critics when deciding to visit restaurants for themselves. Furthermore, it’s important for restaurant owners to provide good service and food. As the customer’s experience will play a big role if they will return or not. Promoting your business through social media is easier than ever. More people are checking their social media accounts daily, and so, posting relevant photos and posts about your service can help bring attention to your store. So, keep social media accounts active and answer any messages that come your way. Lastly, to ensure customer satisfaction, offer the latest technology at your stores and place of business. Offer digital options that offer convenience to customers. For
one, getting a top restaurant management system can go a long way in terms of faster service, smoother kitchen-waiting operation and more accurate reporting.
California Pizza Kitchen has really excelled with its Pizza Dough Rewards payment app, with staff seeing tips increase by 40 percent for in-app payments (such as Pay-at-the-table options) versus credit/cash.
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Top Three Reasons Your Establishment Should Add Mobile Payments
Fast Food Stats
The fast food industry keeps growing despite the general public’s newfound surge to go organic and healthy. McDonald’s is the most popular in this field, no surprise there, although one data below puts it in an interesting perspective. ■ The fast food industry revenue in the US alone makes about $110 billion annually. (Staticbrain) ■ 50 million Americans eat fast food every day (Staticbrain) ■ A complete fast food meal is 37% of your daily calories (Static Brain) ■ McDonald’s is more recognized than the Christian Cross. (Marketingweek)
1.Turn Tables More Quickly. When using mobile payment technology, tables turn an average of 15 minutes more quickly. Splitting the bill between parties used to involve lots of small bills, now it involves lots of credit cards, which is a pain for your server and time consuming to stand there swiping multiple cards. Make it easier for your guests to split the bill by letting them take care of it themselves. Using an app, customers can get their bill, split it between friends, and pay for it, all with a few taps and swipes right from their phones. They no longer need to wait for their server to come back to the table, ask for their bill, and wait for credit cards to process. Skipping this step entirely means that the server doesn’t even need to be involved in cashing out the transaction and can focus instead on excellent customer service. Tables are cleared more quickly and ready for another party in record time. 2. Your Customers Want It. If your customers are already using this technology, then it’s time to get on board. People travel much lighter these days and are not carrying as much cash, if any at all. More and more, apps in their phones are even replacing credit cards. (Think Uber.) The next frontier for this convenience is dining out and barhopping around town. Picture a crowded bar, your customers can now finish their drinks, settle up and leave, without elbowing their way back to the bar. The faster you can be a leader in mobile payments, the faster you’ll be getting their business. 3. Real-Time Data. Mobile payments offer a lot of valuable data to the restaurateur, in real time. Restaurateurs can get a snapshot of the restaurant in real time, whether or not they’re physically there. See which servers have how many tables, how much money has come in so far that night, and how many people are waiting for tables. Real time data helps see if problems are isolated incidents, or recurring problems that need to be addressed. Mobile payments also allow for real time feedback, as payment prompts a review (that isn’t public) then and there. You can see a negative review before the guest has left your restaurant, giving you an opportunity to make it right before that person even leaves.
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Food Industry News® February 2020
Without Customer Trust Nothing Else Matters
By John Graham When the contractor didn’t deliverer the proposal as promised, the homeowner called to find out when to expect it. “Sorry about that,” was the reply. “You’ll have it later today or tomorrow.” When it arrived, what passed for a proposal was a “cost estimate” and a hand-drawn layout lacking specifics. It appeared to have been dashed off on the way over. The contractor came recommended, but the homeowner chose another company due to a lack of trust. Hands down, customer experience is today’s #1 marketing hot issue—and for good reason. Up to 82% of customers who leave do so because of a bad experience. While businesses keep trying to plug up the customer experience holes, it’s never enough. There’s a lesson here: it’s over and done if trust isn’t established as early as possible. Without a reservoir of goodwill available to recover from a bad customer experience, customers bail. Even though winning sales is the goal, the first objective is winning customer trust. Credibility matters since the doubt meter is always running with prospects and customers. This is why bulletproofing customer relationships is the number one task. Today’s customers don’t automatically trust brands, businesses, or salespeople. It’s earned by actions, experience, and attitudes that develop over time. And here are ways to establish it: Follow through. When contacting a business, a lack of follow through may be customers’ greatest fear. Allay their worries by acknowledging how they feel: “I know how important this is to you… I’ll be back to you about 3:00 pm today.” or “You have my word…but should you want to contact me here’s my email address and cell number.” Solve problems fast. “Will-they-or-won’tthey take care of it?” is what every customer is thinking when they have a problem. What they’re looking for is a clue as how a business will respond. Surprise them by letting them know you understand and will take care of it now. If you can’t do it, change the policy! Be candid. “Why didn’t you tell me?” are words no salesperson wants to hear from a customer. It happens because there’s often a wide gulf between what customers think they want to buy and what’s going to best serve their needs. To assure satisfaction be candid with them to make sure they will be satisfied. Encourage feedback. Companies may say they want to hear from their customers, but make it difficult, at times nearly impossible, to do so. If you’re serious about getting feedback, make it easy
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Page 19 for customers to contact you and then respond promptly. Personalize content. And not by dropping in the customer’s name a couple of times. Imagine having a cup of coffee with someone and keep that picture in your mind as you write. It’s how you say it—with empathy, openness and understanding that makes it personal. Make relevant recommendations. Let customers know you “get it” by giving them specific ideas and suggestions that fit them. General offers have a negative effect; they make customers feel you don’t know them. Test ideas and initiatives first. Before making changes affecting customers ask them to comment and express their views. Don’t bother if you’re afraid you’ll learn something you don’t want to hear. Taking customers into your confidence avoids mistakes—and creates trust. Respond quickly. When customers contact businesses today, they either don’t expect a response or assume it will take a day or longer. This is no way to build trust. Response Rule: best within 15 minutes… repeat, within 15 minutes. Acknowledge mistakes. Desensitize tense situations by offering an apology and do it in a way so customers know you care— and not just trying to appease them. Then, resolve it to the customer’s satisfaction. Keep your promises. Many “one star” customer comments, those that inflame customers the most, have to do with “broken promises.” Solution: do what you said you would do when you said you would do it. If you don’t, be prepared to suffer the customer’s wrath! In their mind, you have disrespected them. Give meaning to “valued customer.” These two words are useless unless they translate into value for customers. Examples: a higher credit limit, loyalty options, a direct phone number, an assigned CSR, or some special service. Find out what they expect. Even though trust is the critical component of customer relationships, its meaning can be highly individual. To avoid customer dissatisfaction and disappointment, ask them what they expect from you. Be up front. Bad customer experiences make consumers wary and doubtful. They’ve heard it all before so they’re ready to do battle when someone says, “We put customers first.” Being transparent in dealing with customers helps boost their trust. Is it worth the effort to build customer trust? It is if you believe that new customers come with built-in skepticism, waiting for the other shoe to fall. This won’t change unless trust is the basis of the customer relationship. John Graham publishes a free monthly eBulletin, “No Nonsense Marketing.” Contact him at jgraham@ grahamcomm.com.
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Food Industry News® February 2020
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The Chicago Firehouse restaurant recently appointed Greg Biggers as Executive Chef-Partner. Matthew and Laura O’Malley welcome the lauded chef’s innovative take on classic Chicago steakhouse fare. Housed in a historic landmark building in the South Loop (former Engine Company 104), The Chicago Firehouse will celebrate its 20th anniversary in 2020. Chef Greg Biggers is a leader in his field, Biggers has been granted numerous specialized food program certifications, allowing him to make a variety of cave aged cheeses, cured meats and salumis, house made vinegars, fermented mustards and canned jams and pickles. His launch of Chestnut Provisions within the Sofitel Chicago was the first and only cheese-making certification given to a restaurant in the state of Illinois. He is a top trainer for HACCP approved food programs and has worked to certify some of the best chefs and restaurants in Chicago, including Stephanie Izard’s Duck Duck Goat, Paul Kahan’s Publican Quality Bread, BOKA, North Pond and more. Biggers’ talents were recognized by StarChefs when given the “Rising Star” Award.
Hot Dining Trends Continuing This Year
Plant-based meat alternatives grew in popularity and diversity in 2019 and that’s on track to continue this year, according to reports from Whole Foods Market and Baum + Whiteman. Other hot trends expected to stay on the front burner in 2020 include alcohol-free cocktails and the increasing sophistication of kids’ menus. – Adapted from SmartBrief Food/Travel
1/14/20 2:17 PM
Food Industry News® February 2020
How To Keep Yourself Fit... Forever
In the service industries, we are 100% dependent on being able to lift, move, carry, think, dissect problems and make quick, smart changes on the fly. It’s a gift... and a set of skills that need our very best attention. At age 21, we may be able to stretch ourselves thin on less sleep and overindulgences, but after age 50, not only do our bodies require more time to recuperate but also to handle much more responsibility that comes with time and job positions. Consider these tips for exercise over the age of 50. 1: MOVE. A body in motion will age better than one on the sofa. In recent years, high-intensity interval training has generated considerable attention. This type of workout, typically lasting less than 15 minutes, and including a warm-up and cool-down, but has been shown in multiple studies to provide health and fitness benefits that are the same as or greater than an hour or more of continuous and relatively moderate exercise. A Mayo Clinic study published in 2017 found that interval training led to changes in muscles at the cellular level, essentially reversing the natural decline that occurs with ageing. Even if you’re not an exerciser, it’s not too late to start. In the study, older people’s cells responded more robustly to intense exercise than the cells of the young did. Weight lifting can help you maintain muscle mass and stronger bones as you age. And the good news is you don’t have to lift weights like a body builder to reap the benefits. –Readers Digest 2. LIFT. Scientists have found that a light weight-lifting routine is equally as effective at increasing muscle mass and strength, as lifting very heavy weights. The key is lifting the weight enough times to grow tired, not the heaviness of the weights themselves. Strength training can also help keep you from slowing down. Focus on strengthening muscles in the calves and ankles. During a 2017 study, researchers looked at the neurological effects of country dancing with those of dance choreography. Each participant learned and alternated between two roles for each dance, increasing the cognitive challenge. After six months, scans showed that while cerebral white matter ( a major factor in brain ageing) had decreased in the other groups, it had actually increased in the cognitivelychallenging dance group, suggesting that activities that involve moving and socialising and thinking have the potential to perk up an aging brain. 3. STRETCH. REFLECT. If you don’t
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Page 21 have the ability to take part in vigorous activity, a routine of yoga and meditation may strengthen thinking skills and help to stave off ageing-related mental decline. One study compared people who took part in a yoga program that included meditation with those using memory enhancement exercises. Those who practised yoga and meditation did better on a test of visuospatial memory, a type of memory that is vital for navigating while walking or driving and recalling locations. In reviewing the brain scans, researchers found those who had practised yoga had increased their brain connectivity and, thus, had more communication between different parts of the brain. 4. KEEP LEARNING. Most of what we do to keep our bodies fit is also good for the brain. Learning while moving may be a potent way to slow the effects of aging, strengthening both the body and the mind at the same time. 5. CREATIVE EXPERIMENTATION. Art can inspire an aging body and mind but there is evidence of the benefit of art for aging. However, that does no cement a senior into a communiy arts and crafts group. The seniors of the 21st century have far-greater longevity and higher intellect than preceeding generations, so with that come greater intellectual involvement for as long as the brain stays fit. Expect to be divded when you retire: RElx at home or take on the world? THe greater one’s academic background and harder our occupations were, the more likely that you will be on a “next life chapter” rather than going into a Lazyboy recliner. 6. SOCIALIZE. Staying in touch with family and friends-and forming new relationships-can keep you healthier longer and may add years to your life. A large body of scientific research shows that social interaction-having strong, happy relationships with family, friends and community members-is an important factor in good health and longevity. Friendships can get you through the inevitable health setbacks that occur with ageing. Friends and family give us emotional support that can help us cope with stress. Perhaps most important: as we age, our friends and family give us a sense of purpose and a reason to keep getting up in the morning. 7. WORKING. Studies show that people who keep working past retirement age, tend to have better health and stay morealert because our brains are wired for stimulation. Acheivers are always the first to be tapped for input and guidance. Remember that it’s an honor to recognised... and to serve.
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Americans are spending 48 percent of their total food budget on restaurants, as opposed to 25 percent in 1955. There are 15.1 million restaurant industry employees in the United States. 1.6 million new restaurant jobs will be created by 2028.
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Food Industry News® February 2020
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There are over 200 viruses that can cause the good ol’ American cold, according to Stanford Children’s Health. Best cure: seclusion; rest; hydration (xchicken soup) and a very good book fir between-nap breaks. Give it 10 full days.
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Tell that idiot next to you to shut up about recessions. FORTUNE just pubished this: We’re now in the longest expansion in American history. But all good things must come to an end, and after the Great Recession, you might be bracing for catastrophe. Stanford economist Matthew Jackson has even floated the Forest Fire theory: that long expansions produce lots of marginally productive “deadwood” relationships that go up in flames when a recession hits, making the downturn worse. But a recent study from the Cleveland Fed found no historical evidence that long expansions produce deep recessions. So, barring another unpredictable shock, there’s no reason to think the next recession will be as bad as the last one.
If you find yourself sniffling as you snuggle in for the night, it might be a sign that it’s time to clean your mattress. Microscopic bugs that feed off the dead skin cells of humans and pets take up residence in bedding. Giving the mattress a thorough cleaning will reduce these and other offending allergens, such as pet dander. Those with sensitivities to indoor allergens, such as to pet hair, dander, and house dust mites, will feel better. Regardless, you’ll Trending: extend your mattress twice a BANANAMILK year can help extend its life. Not banana milk, but Bananamilk. The latest Internet B.S. May Become Lawsuit-Worthy faddy plant-based milk Not that long ago, the 23-year-old law known as Section 230 is made with bananas, was hailed as a pillar of the U.S. Internet economy for pro- sunflower seeds, and tecting any “interactive computer service” from being sued becinnamon. And, yes, it cause of the bad behavior of its users. This legal shield meant tastes like bananas, if online publishers like Reddit and Yahoo could host freewheeling discussions with few repercussions. But in recent years, you were wondering.
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Section 230 has been blamed for enabling the worst aspects of the tech industry—be it fake news on Facebook, terrorist propaganda on Twitter, or websites that traffic in revenge porn. In August, the law gained further notoriety when Amazon invoked it to argue that it had no legal responsibility for dangerous and defective products sold on its site. Sen. Josh Hawley (R-Mo.) introduced a bill that would strip companies of that Section 230 protection. Only sites found by the Federal Trade Commission as all-clear of bias would be shielded. The bill, which legal experts have suggested is unconstitutional, is stalled for now. But it’s notable that the idea of modifying or abolishing Section 230 has bipartisan support.
Losing Favor: ALMOND MILK
Like soy milk before it, buyers of nondairy milks will abandon the watery and tasteless almond milk, flocking instead to the more pleasing texture of newer alternatives.
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Food Industry News® February 2020
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Survive A Midwest Chill With The Best of The East... and South!
Pictured here is the Gyros Sandwich and Hercules Platter at Gyros Grill, a fast casual Greek -American Kitchen located at 15960 S. Harlem in Tinley Park, Illinois. Gyros Grill has been open for a few months under the direction of Chef and Co-Owner Michael Vasilas Michael was raised in the restaurant business. As a family they owned a bakery in Chicago and several family restaurants in Florida.The menu includes a nice selection of Greek favorites including; dolmathes, spinach pie, spicy feta spread, saganaki bites along with fresh salads, kabobs and gyros.Desserts include homemade rice pudding, a bougatsa which is a homemade custard wrapped in filo topped with sugar & cinnamon, baklava and more.
Ease Winter’s Chill With Peppermint
Peppermint has been shown to quell a queasy stomach, ease headache pain, clear a stuffy nose thanks to mucus-loosening menthol, and fight fatigue (the scent stimulates the nervous system). Add a few drops of peppermint essential oil to a diffuser for an aromatherapy– air freshener combo, dab a drop or two of topical essential oil on your temples when your head hurts, suck on a candy cane if you feel icky, or add fresh or dried peppermint leaves to a bowl of hot water and treat yourself to a steamy facial.
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Vegetable Ramen with mushrooms and Bok Choy are the perfect winter-busting buzz for higher nourishment, healthy eating. Aromatics like garlic, ginger, and scallions create the foundation for many Asian dishes— and besides being an easy way to impart big taste, they also contain valuable antibacterial and antiinflammatory properties that are a necessity in our midwest icy evenings. If you like things like Creole-soul, try adding chile peppers to the mix, which may support heart health and fight inflammation. Shitrataki (Koniac) noodles after the Japanese yam they’re made from, they look and behave like glass or rice noodles but are full of fiber and super low in carbs and calories—most brands are about 10 calories per serving. Try them in your favorite noodle dish for a nutritious and filling bite. Mushrooms provide a meaty effect, making plantbased eating easier. Load up a veggie stir-fry with various kinds (try shiitake and wood ear mushrooms) and pile it on top of brown rice. Add sesame, whether in oil or seed form, sesame is the perfect flavor note to hit when trying to limit salt. Use sesame oil in a salad dressing or marinade, or drizzle it over a stir-fry (just be careful: a little goes a long way!). Or toast the seeds and sprinkle them over roasted veggies or eggs. The extras give them character: snow peas (thinly sliced), low-sodium soy sauce and rice vinegar bring out added tastes; try topping with half of a soft-medium boiled egg (peeled), sliced scallion, sliced red chile, and cilantro. (Find many of the ingrediants to make your establishment a legend at kikkoman, page 42)
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At mealtime, do you gather around the table with family or friends, or grab a quick bite by yourself? More and more of us are doing the latter. Market research firm NPD Group found that 57 percent of meals are eaten alone. A continual movement away from a focus on taking time to consume foods. In modern culture, many meal occasions, especially those that are solitary, are now characterized by the mechanics of eating and not the celebration of food occasions. A common example is the now-pervasive practice of Americans eating alone at their desks while they work. According to Forbes, the rise of alone eating has emerged from several trends: Transitions within households post-World War II. The decades after WWII saw the movement of mothers into the workforce, the rise of single-parent households and the rise of technology (e.g., television), all of
Food Industry News® February 2020
which made inroads into traditional, social, sit-down “family meals.” A gradual loss of focus over the past fifty years on the importance of dining communally during specific meal occasions. Consider the now nearly forgotten practice of workers and schoolchildren returning home midday for family lunches or the increasingly rare “family dinner.” The snackification of meals. America is now a snacking culture where eating any time of day is a personal right and satiety is often the goal. Consumers increasingly believe that eating smaller meals more frequently is healthier and that snacking bridges gaps between meals due to long work and commute times. Shifts in shopping behavior. Consumers today shop more channels and more stores to satisfy a number of needs, to explore and to get value. Thus they are assigning specific roles to stores that are well-positioned to meet “in-the-moment desires” (e.g., ‘grab-n-go’). Overall, stock-up grocery shopping trips are declining as consumers try to “shop fresh.”
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Food Industry News® February 2020
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Your Online Accounts May Outlive You In today’s digital age, much of our social and financial lives are played out in the cloud(s). That means that our digital footprints will eventually outlive us, leaving family and estate executors to sift through the virtual remains—photos and videos, social media accounts, subscriptions, online bills—to access items of financial and personal value, pay final bills, and close accounts. What happens to your online accounts after you die depends on the laws in your state, the types of accounts involved and the terms of service governing the accounts. An executor does not automatically gain access to the accounts unless the deceased person has made specific arrangements. And heirs often find that they don’t have clear authority to access or manage a family member’s accounts. You’ll need to make a list of what
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cacciatoreinsurance.com you have, name someone to act on your behalf, and provide your designee with access and instructions. Start by creating an inventory of your digital assets, including all of your online accounts. As you create a list of the accounts and their passwords, note your wishes or instructions for any you would like handled in a specific way. For example, you may request that your social media accounts be deleted or that digital photos stored in the cloud be shared with specific people. But despite your best efforts, complications may still arise. A website’s terms of service agreement may prohibit anyone other than the original user from accessing the account. Many sites delete accounts upon receiving notice that a user has died. In recent years, most states have adopted the Revised Uniform Fiduciary Access to Digital Assets Act, which allows you to designate a legal representative to access your
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digital assets after death. You can provide that access through a will, power of attorney or trust, but you will need to update your documents and work with an estate planner so your plans conform with the law. A small but growing number of online services have started to offer users a way to allow access to their accounts after they die. Facebook, for example, allows users to have their accounts deleted upon death or to designate a digital heir with the right to manage portions of the account, which will be turned into a memorial page. (Visit the general account settings page and select “Memorialization Settings.”) Google will let you select up to 10 trusted contacts who can access your Gmail, photos and more if your account is inactive for several months. So far, other services have been slow to roll out such features, but more will likely create their own tools. Even so, she says, the feature may be buried in the settings menu. –Kiplinger
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Learn from the mistakes of others, particularly your competition. If they’re ahead of you, learn what works. If they’re behind you, learn what to avoid.
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Food Industry News® February 2020
Where Are Americans Moving?
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North American Van Lines, Inc. has released its latest migration map, updated through 2019, showing where Americans have moved throughout the years. According to the latest information published by the U.S. Census Bureau, the percentage of people that move every year equates to 14% of the population (or roughly 40 million). People move for a variety of reasons: housing, jobs, family, etc. Being aware of crosscountry moving migration patterns can give you a better idea of the behavior of Americans. The following historical U.S. migration study will provide you the states with the largest influx of moves and the states that have the most outbound moves. The top three states for outbound moves in 2019 were Illinois, California, and New Jersey. Minnesota re-emerged as the sixth highest state for outbound moves after not being in the top eight the year before. Connecticut, which also was not in the top 8 last year, moved up to #8 for the states with the most outbound moves in 2019. For inbound moves, the top five states in 2019 were identical to 2018, with Idaho first followed in order by Arizona, South Carolina, Tennessee, and North Carolina. The northeastern states rank high for outbound moves and have not placed within the top eight states for inbound moves since the study began in 2015. Illinois came in first for outbound moves in 2019. This is the 5th time in the last 6 years where Illinois has led that category. Connecticut ranked fifth in 2015, sixth in 2016, second in 2017, completely fell out of the Top 8 last year, until moving back in 2019 at eight. Both Pennsylvania and New Jersey have consistently been in the Top 8 of outbound moves since the study began in 2015. Data suggests that Americans move out of the Northeast for a few reasons: They are some of the least tax friendly states. The weather, to escape from the bone-chilling temperatures. Many companies are moving to warmer climates where the costs are lower.
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Making offers and initiating contact on your customer receipts proves to be a good investment. 50% of shoppers and diners say they prefer printed receipts, 36% digital receipts. Receipts in any form are the ideal “thank you” for further visits and future sales. (Toasttab)
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Food Industry News® February 2020
Kraft Wants America’s Most-Spirited Hockey Communiities Kraft Hockeyville™ USA is back again this year to find America’s most-spirited hockey community. Together with the National Hockey League (NHL) and the National Hockey League Players’ Association (NHLPA), Kraft Heinz is looking to crown one hockey community in America with the Kraft Hockeyville™ USA 2020 title, award $150,000 in rink upgrades along with $10,000 worth of hockey equipment through the NHLPA Goals & Dreams program, and provide the chance to host an NHL® Pre-Season Game in their community rink. Hockey communities hoping to become the next Kraft Hockeyville™ winner can kick off their chance during the nomination phase, where they can share unique stories about their local rink, teams and passion for hockey. Throughout the submission process, hockey towns need to rally their fans on the mobile-friendly platform at www.KraftHockeyville.com, where communities earn Rally Points by adding notes, uploading photos and videos, and tweeting from the community page. Finalists will be selected based on the best stories and their community’s total Rally Points through three periods: Period 1 (January 1 – February 29, 2020) – Local communities head to www.KraftHockeyville.com to submit their story on why their rink should be crowned Kraft Hockeyville™ 2020. Once submitted, it’s up to the fans and hockey community to engage with the story online to boost their digital Rally Points. Communities are judged based on a combination of total Rally Points and the best story. Period 2 (March 22 – 27, 2020) – Once the judges read through each rink’s story and calculate the total Rally Points of each submission, the top four finalists will be announced on March 22, 2020. After the official announcement, the weeklong rally begins for each of the four finalists to bring their community and supporters nationwide together in preparation for the live voting event. Period 3 (March 28 – 29, 2020) – The four finalist communities will compete to receive as many votes as possible at www.KraftHockeyville.com from 7 a.m. ET on March 28 until 11 a.m. ET on March 29. The winner of Kraft Hockeyville™ USA 2020 will be announced on March 29, 2020 during an intermission of an NHL game on NBCSN. This year, one lucky fan will also win a trip for two to a Stanley Cup® Game from Kraft Heinz. Starting March 22 through 29, fans can register online at www.krafthockeyville.com to be entered. Additionally, each vote cast during the 28-hour voting phase from March 28 to 29 equals one entry into the sweepstakes, so fans are encouraged to vote multiple times for their favorite community. Since launching in Canada in 2006, Kraft Hockeyville™ has positively impacted more than 120 communities with more than $5 million awarded in rink upgrades across Canada and the U.S. During the program, Kraft Heinz will feature its diverse portfolio of products to unite hockey fans in their celebrations of the sport and their communities, including Planters, Kraft Natural Cheese, Maxwell House, Oscar Mayer, Heinz Ketchup and Kraft Macaroni & Cheese. For complete contest rules and nomination applications, visit www.KraftHockeyville.com.
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With the new year officially here and everyone vowing to restrictive resolutions, Pepsi wants to usher in the new decade a bit differently - by encouraging consumers to unapologetically do what they enjoy, even in the face of others’ judgement. The new TV ads, “Glow Up,” “Fade Away,” “DJ BBQ,” “Subway,” and “La Lavandería,” spotlight various everyday people getting lost in a moment and finding themselves dancing in unexpected places or situations, despite the amused gaze of onlookers. Each spot is underpinned by a variety of upbeat music spanning hip-hop, dance hall, Latin pop tracks and more. The spots will air across English and Spanish-speaking properties to reach Pepsi’s ever-growing fusionista fans, Latinos cel-
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Food Industry News® February 2020
Accepting Failure As A Powerful Teacher
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Analyze These... Now 1. The end of the year doesn’t mean anything if you don’t do what you need to in order to change your current situation. There’s always so much hope for a new We are a beginning. Today is your new beginning. Today can be full-service accounting your fresh start. and tax firm with 2. You don’t owe anyone an explanation or justification practical solutions for how you think. for real issues. 3. When you disagree with someone, that’s okay. You Let us be your don’t have to cater to someone else’s identity if you’re all-in-one resource running your own. You have opinions, goals, and past exto help you succeed. periences. It all counts. Contact Christian Ortiz 4. Don’t take ownership for everything. for a free consultation 5. Analyze your business relationships in 2020. Just because you have a history with someone (like a marginally( ) Si Habla Esponol responsible employee) or something (like a bad broker) doesn’t mean that you have to fix the relationship to CLASSIFIEDS thrive if it has already started to die. relationships are and Directory begin on meant to bring us satisfaction – not judgment, anger or page 33. resentment.
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It’s a cliché to say that we cannot dodge failure. You’ve heard it so many times. But how much and how deep can you accept it? Remind yourself that failure is part of the process, because it has a significant purpose in the process. Imagine two scenarios: being successful at one goal after only one attempt and being successful at another goal after several attempts. Which success would mean more to you? Failure is inevitable because it can make you cherish every success and appreciate yourself more. It’s not really made to make you feel inferior, it’s meant to let something wrong drop... and showing you why.. Remember the people who believe in you. Remember the words they’ve told you. The encouragement they’ve given you and the affirmations they cheer you with. These people look forward to your success because they know you can do it. Most probably, these are the people you have inspired in the first place. They have witnessed your other achievements and so they know that you can do it again. Keep their words of encouragement in your heart. Recite them in your head over and over again. Those people are waiting to see you on the zenith. Realize that successes and satisfaction are within your grasp. The harder it becomes, the closer you get. You’re on the point of doubting yourself because it has been more difficult now. Every gamer or athlete knows this: you experience a higher level of difficulty as you progress. It means you’re closer to the prize. You have come this far and you just don’t wanna waste every effort and energy you spent all throughout your pursuit, do you? Don’t give up. The pain of difficulties and failures makes you more worthy of the prize. Last, have faith in your own decisions and abilities. Trusting yourself again after a series of failures is a helpful tool for personal development. It makes you more mature and it broadens your horizons. It makes you ponder about your very own existence and purpose. So go, reach that goal. Let your failure be the ladder to your dreams.
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Food Industry News® February 2020
A Chicago-Style Valentine’s Day Portillo’s Locations throughout Chicagoland Chicago’s favorite restaurant brand is offering a sweet treat for Valentine’s Day - a Heart-Shaped version of the restaurant’s Famous Chocolate Cake ($15.99). Baked fresh daily, the singlelayer chocolate iced cake will be available at locations across Chicagoland. As part of the promotion, Portillo’s will donate 100% of the purchase price of each Portillo’s Heart-Shaped Chocolate Cake (up to $25,000) sold between January 14 and February 16 to the American Red Cross. Portillo’s is supporting the American Red Cross Biomedical Services, helping to ensure a safe and reliable blood supply is available for patients in need. Heart-Shaped cakes will be available for purchase in-store February 7-16. Guests are encouraged to pre-order the cakes beginning on January 14 by visiting portillos.com The Signature Room (875 N. Michigan Ave.) Spend the holiday at one of Chicago’s most romantic restaurants with unparalleled views of the city, where Executive Chef Cardel Reid offers a four-course prix fixe menu from 5-11 p.m. Dinner begins with a choice of a Raw Bar For Two, Braised Short Rib, or Roasted Vegetable Platter; followed by soup or salad – Lobster Bisque or Tuscan Kale Salad; entrée choices include Pan Seared Sea Bass, Seared Scallops, Half Roasted Chicken, Grilled Filet of Beef, Roasted Lamb Shank, or Butternut Squash & Sage Ravioli; finished with a chefs’ Valentine Cookie for two. The Valentine’s Day menu is available on Friday, February 14 for $125 per person, excluding tax and gratuity. Pricing includes one glass of Signature Room Sparkling Wine or sparkling grape juice. Reservations are required, and can be made by calling 312.787.9596. The Signature Room also offers the Ultimate Romance Dinner Package throughout the entire month of February. It provides an exclusive, private dining experience for couples, complemented by Dom Perignon Champagne and live musical entertainment. The package is perfect for couples seeking an incomparable night of gourmet cuisine and wine, plus a dozen roses and their own butler service— not to mention floor to ceiling windows and sparkling views of the city of Chicago. The cost is $2,000, excluding tax and gratuity. JW Marriott Chicago (151 W. Adams St.) Get the girlfriends together and spend some quality, relaxing time with some of the most important people. The gals are all invited to the landmark, luxury hotel, JW Marriott Chicago for Galentine’s Day. For the fabulous single ladies, choose the Gal-entine’s Mini-Celebration package, which offers a choice of one 50-minute Signature Spa Service along with culinary and wine offerings to enjoy within a private suite. For a little something extra special this Valentine’s Day, choose the Luxurious Gal-entine’s Celebration, which includes choice of one elevated 80-minute Signature Spa Service inclusive of one enhancement followed by a luxurious Spa Manicure and Pedicure along with culinary and wine offerings to enjoy in a private suite. Contact Spa at JW Chicago for more information by calling 312.660.8250 to make a reservation.
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Olympic Store Fixture, located 4758 S. Cicero Ave. in Chicago recently remodeled its showroom to accommodate their larger selection of new and preowned cooking equipment. In addition to the selection of equipment ready for immediate delivery, Olympic also has a full selection of small wares and supplies for every type of food business. To serve their customers better, the company recently added a parking lot entrance on the north side of their building which accommodates 70 cars. You can see their ad on page 10 of this issue.
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Don’t surrender all your joy for an idea you used to have about yourself that isn’t true anymore. –CHERYL STRAYED, AUTHOR
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Food Industry News® February 2020
Chick-fil-A Trims Menu
Chick-fil-A is testing modified menus in a bid to streamline operational costs and labor further while determining whether a chainwide shift to trimmed-down options would create too much upset among its customer base. The brand has been busy offering guests a number of other innovations recently, including allowing guests to order from their table and delivering out of virtual kitchens. As brands offer more innovations that dig into their financial and labor resources, finding other areas to cut costs will become more crucial.
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Why People Love Horrible Restaurant Reviews
Most people turn to the Mark Twains and Charles Dickenses of the world when they need a bit of writing inspiration. But most of us read negative restaurant reviews, and the more scathing, the better. The ability to convey pure disgust and disappointment in solid prose is a skill, and those reviewers around the world who routinely rant about truly awful experiences draw multitudes of readers who may be on the lookout for an honest or professional eye on whether a restaurant is honestly good. One international favorite critic, The Guardian’s Jay Rayner, writes with the type of acerbic wit that almost brings tears to your eyes. He once famously wrote that the dining room of gourmet palace Le Cinq, in Paris, was ‘a broad space of high ceilings and coving, with thick carpets to muffle the screams’, and that it was decorated in ‘various shades of taupe, biscuit and f**k you’. When describing a starter of gratinated onions, he wrote: ‘It is mostly black, like nightmares, and sticky, like the floor at a teenager’s party.’ This particular review of the Michelin-starred restaurant was so brutal that it made international headlines from Mumbai to New York, and was the most viewed story across the entire news site. So why negative reviews? Because, as Rayner puts it: ‘All evenings out tend to be nice in a similar way. But terrible experiences tend to be uniquely terrible.’ Whether you want to admit it or not, we all love to ‘luxuriate in vicarious displeasure’. So be extra vigilant of the details and conservative in self-generated praise; the awful truth is in professional reviews. –Adapted from Fairlady
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Restaurants and Valentine’s Day
If your business has anything to do with serving the public, you already know the holidays from Hell, and February 14th is one of the worst. Research from OpenTable and Toast projects that restaurant bookings will double prior to Valentine’s Day, and sales on the actual day will jump by 32% compared to a typical evening (checks tend to run about 18% higher as well). The research further predicts that reservations will increase by 433% compared to non-holiday Fridays. Bookings for tables for two are expected to jump by 764% compared to a typical night. Valentine’s Day is a marketing goldmine for good reason. Timingwise, the holiday is advantageous, offering people a chance to leave their homes after an often-brutal weather month and post-holiday frugality. Date-night romanticism helps too, of course. According to the National Restaurant Association, Valentine’s Day is the second busiest holiday for restaurants (behind Mother’s Day), with about 25% of Americans dining out. As a result, restaurants pull out all the stops to attract the eager audience. White Castle has long focused on this holiday, taking reservations for its annual Valentine’s Day celebration, which includes table service and themed décor. Papa Murphy’s sells a heart-shaped pizza, while Krispy Kreme usually does the same with its doughnuts. But typically it’s fine dining that tends to benefit most from this holiday. The Open House/Toast study finds that upscale restaurants will experience a 105% jump from their normal business. But plenty of casual dining chains step up their games for the holiday either with prix fixe menus and other two-for-one opportunities, as well. Last year for example, Houlihan’s offered a fourcourse meal for $50, while Joe’s Crab Shack featured a three-course prix-fixe dinner for $35. Both added drink promotions for the occasion. For operators, however, the challenge with these types of promotions is that it’s difficult to upsell customers. Throughout all segments, operators clearly need to have a plan in place — including extra wait and kitchen staff on that night — to handle the influx. Good customer service provides an opportunity to translate Valentine’s Day occasion diners into more loyal diners. At Lucy’s Restaurant & Bar in California, for example, the call staff puts private notes in guests’ OpenTable reservation to let the wait staff know whether or not a diner has a specific request.
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Food Industry News® February 2020
Café Selmarie Announces ‘Chopped Sweets’ Winner Kyleen Atonson as New Pastry Chef Café Selmarie, longtime dining destination and bakery in Lincoln Square, announced this week the addition of Kyleen Atonson to the bakery team as Executive Pastry Chef. The announcement came just before the episode ‘Chopped Sweets: Winter Celebration’ aired on the Food Network Monday, December 30th. Kyleen appeared as a contestant on that episode and was declared the first ever, Chopped Sweets winner. Even before the win on Chopped, Kyleen was already carrying a distinctive culinary pedigree. The early years of her career in Chicago included Assistant Pastry Chef at Michelin starred Everest, and working the line and pastry at GT Fish & Oyster Bar. Later, she moved on to the position of Executive Pastry Chef at Honey’s, and then on to Executive Pastry Chef at two Michelin starred ACADIA. She was awarded the Jean Banchet Rising Pastry Chef of 2018. Finally, she took an Executive Pastry Chef position at Coda di Volpe for a short time before moving on to Selmarie at the end of 2019. Café Selmarie has been a steadfast landmark in Lincoln Square for over 36 years. Birgit Kobayashi co-founded the café with her late business partner, Jeanne Uzdawinis, in its current location in 1983. Birgit is now the sole owner/operator working alongside the rest of the Selmarie team every day. “We are so excited to have Kyleen join the team,” Kobayashi said, “She is incredibly talented and intuitive. I’m looking forward to seeing how she can bring her creativity, experience and refined technique to the classic Selmarie repertoire.” About Café Selmarie, Atonson said, “I am thrilled to be at a place with so much history and such deep roots in the neighborhood. I am looking forward to both learning from Birgit as well as adding my own unique flavors to the [pastry] menu.” Kyleen’s Coconut Cream Cake, Nutella Cream Brioche and Apple Crostata have already been a hit at Café Selmarie in December. In addition to some new items in the pastry case on a daily basis, Selmarie customers can also look forward to seeing Kyleen’s beautifully plated desserts on the prix fixe dinner menu for Valentine’s Day as well as decorated cakes available to order. She will be making many, many pies for Pi Day on March 14th, and custom cake designs for wedding and celebrations.
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Food Industry News® February 2020
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Lipstick or Gum Stain on Fabric? Weird Tricks Get Them Out
Lipstick: Blot with acetone-based nailpolish remover. Then try a store-bought cleaning solvent, such as Alba or Goo Gone. If that doesn’t work, try straight, concentrated detergent, then rinse. Gum: You can’t wash out gum, and freezing then scraping it from a garment can damage the fabric. Believe it or not, Ultra Strength Bengay is what you need. This analgesic rub contains methyl salicylate, which will dissolve the gum base. Heat gum with a hair dryer, scrape off as much as possible with a plastic knife, work in a dab of Bengay, then use a ziplock bag to pick off the resulting goo that’s chemically more attracted to the plastic than to a paper towel.
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Food Industry News® February 2020
ACCOUNTANTS The Dolins Group ................................. Page 28.....847-498-1040 Chamlin PC .............................................................847-583-8800 ACCOUNTING FIRMS Parhas & Associates ............................ Page 12.....708-430-4545 ADVERTISING Food Industry News ................................................847-699-3300 AIR COFFEE ROASTERS Java Master International ........................................224-848-2070 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance .............................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance .............................................708-344-0344 ARCHITECTS Dearborn Architects ................................................312-939-3838 Sarfatty Associates .................................................847-920-1100 ARCHITECTURAL METAL ACCENTS Progressive Dynamics ......................... Page 29.....630-289-3421 ASIAN FOOD PRODUCTS Kikkoman Sales USA ........................... Page 42.....630-954-1244 ASSOCIATIONS Illinois Restaurant Association ............. Page 20.....312-787-4000 ACF Chicago Chefs ..............................................872-256-CHEF ASSOCIATIONS & TRADES For the Love of Chocolate Foundation ....................773-972-1927 Illinois Food Retailers ..............................................800-624-6712 Midwest Food Expo WRA .......................................608-216-2817 ATM MACHINES Meirtran ATM ........................................ Page 31.....815-275-8031 ATTORNEYS Scharf Banks Marmor .............................................312-662-4897 AWNINGS & CANOPIES Chesterfield A nings............................ Page 03.....312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings ....................... Page 30.....630-833-5700 BAGS-CUSTOM PRINTED Bulldog Packaging ..................................................630-458-1152
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BAKERS-WHOLESALE Gonnella Baking Co ............................. Page 17.....312-733-2020 Ideal Bakery ............................................................773-631-6897 Il Mulino di Valenzano Bakery .................................847-671-5216 JR Dessert Bakery ..................................................773-465-6733 Milano Baking Company .......................................800-495-BUNS BAKERY & DESSERT CONSULTING Sweet Bee ...............................................................847-828-4812 BAKERY EQUIPMENT Hobart Mixer Repair ................................................630-613-8535 BAKERY-PRODUCTS Chef’s Kitchen Dearborn ...................... Page 16.....773-801-1600 Instantwhip Chicago ............................. Page 20.....800-933-2500 Central Baking Supplies ..........................................312-243-0888 BAKLAVA Libanais Sweets ......................................................847-329-5060 BANNERS & POSTERS Accurate Printing .....................................................708-824-0058 BAR CONSULTANTS Chicago Bar Shop ...................................................312-473-2277 BAR MANUFACTURING & DESIGN Chicago Bar Shop ...................................................312-473-2277 BAR STOOLS Chicago Booth ..................................... Page 14.....773-378-8400 Waco Manufacturing ...............................................312-733-0054 BAR SUPPLIES Ramar Supply Co ................................. Page 27.....708-233-0808 Schultz Supply ........................................................708-652-2020 BATCH FREEZERS Kool Technologies ...................................................630-483-2256 BBQ SAUCE Ken’s Foods ......................................... Page 48.....800-633-5800 BEEF New S B L Inc ...................................... Page 23.....773-376-8280 BEEF PRODUCTS Steinbach Provision ............................. Page 22.....773-538-1511 BEER GAS MacCARB ............................................ Page 22.....877-427-2499
BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage .................................847-616-0711 BEVERAGE PROGRAMS Brew Smart Beverage .............................................847-437-5757 BEVERAGES Lifestyle Beverages .................................................630-941-7000 BOOTHS Chicago Booth ..................................... Page 14.....773-378-8400 Waco Manufacturing ...............................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ..................................... Page 14.....773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box ......................................................312-829-4545 BRANDING-LICENSE OPPORTUNITIES Los Comales Licensing ........................ Page 21.....773-457-1784 BREAD & ROLLS Gonnella Baking Co ............................. Page 17.....312-733-2020 Ideal Bakery ............................................................773-631-6897 Il Mulino di Valenzano Bakery .................................847-671-5216 North Shore Baking Corp ........................................773-655-3485 BROILERS & STEAMERS EmberGlo-A Division of Midco Int’l ..........................773-604-8700 BURGLAR ALARM SYSTEMS Alarm Detection Systems Inc ............... Page 47.....630-844-5318 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ...................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co ......................... Page 10.....773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ......................... Page 10.....773-731-8787 CALAMARI Fisherman’s Pride ................................ Page 15.....800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts .................. Page 20.....708-547-5969 CARRY OUT PACKAGING Bulldog Packaging ..................................................630-458-1152 CARRYOUT & CATERING PACKAGING Alfa Restaurant Supply ...........................................773-588-6688
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Page 34 CASH & CARRY OUTLETS Chef’s Kitchen Dearborn ...................... Page ..... CASH AND CARRY OUTLETS Angelo Caputo’s Fresh Markets .............................. CATERING-VEHICLES DCI Central .......................................... Page ..... CBD Food & Beverage Products Mr CBD Chicago ..................................................... CCTV SYSTEMS Alarm Detection Systems Inc ............... Page ..... CHAIRS & FURNISHINGS Vista Chair............................................................... CHAIRS-COMMERCIAL Chicago Booth ..................................... Page ..... aco Manufacturing ............................................... CHARCOAL Charcoal Supply Company ..................................... CHICKEN-PROGRAMS FSI Foodservice Solutions ...................................... CHILI Bistro Soups Div of Vienna Beef ........................... Captain Ken’s Foods ............................................... CLASSIFIED ADVERTISING Food Industry e s ................................................ CLEANING CHEMICALS acor C ............................................. Page ..... CLEANING PRODUCTS SuperClean ............................................................. CO2 MacCARB ............................................ Page ..... COCKTAILS Puerto De Indias Gin ............................................... COFFEE Farmer Brothers Coffee .......................................... COFFEE & TEAS Royal Cup Coffee ................................. Page ..... Bre Smart Beverages ........................................... COFFEE ROASTERS ec Foods Inc ....................................... Page ..... ava Master International ........................................ ugboat Coffee ....................................................... COLD BREW COFFEE & TEA Bre Smart Beverage ............................................. COLD STORAGE Perishable Distribution Solutions ......... Page ..... COLD STORAGE-PORTABLE Portable Cold Storage ............................................. COMPRESSED GAS MacCARB ............................................ Page ..... CONDIMENTS e as Pete ........................................... Page ..... CONSTRUCTION COMPANIES alter Daniels Construction................. Page ..... CONTRACT LABOR SERVICES Atlas Employment Services ................. Page ..... CONTRACT MANUFACTURING Bistro Soups Div of Vienna Beef ........................... COOKING EQUIPMENT Ramar Supply Co ................................. Page ..... CORNED BEEF Bea’s Best City Foods .......................... Page ..... CORNED BEEF-FRESH Vienna Beef.......................................... Page ..... CORPORATE GIFTS Vienna Beef.......................................... Page ..... CREDIT CARD PROCESSING eff Bruce PS ..................................................... CREDIT CARD PROCESSORS Menio Global ........................................................... DAIRY-PRODUCTS Instant hip Chicago ............................. Page ..... e Dairy ............................................................... DEGREASERS acor C ............................................. Page ..... DELI-MEATS Bea’s Best City Foods .......................... Page ..... DELIVERY-VEHICLES DCI Central .......................................... Page ..... DEMO SERVICES-FOOD & BEVERAGE Custom Merchandising Services ............................ DESSERTS Algelato Chicago .................................. Page ..... S eet Bee ...............................................................
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DESSERTS-WHOLESALE e a Spumoni & Desserts .................. Page ..... DIGITAL MARKETING Munch Ado .............................................................. DIRECT MAIL PROGRAMS Food Industry e s ................................................ ntime Envelopes and Printing .............................. DIRECTV All Sports Direct ...................................................... DUCT CLEANING Enviromatic Corp of America ............... Page ..... lympia Maintenance ............................................. EGGS Farmers en ouse ............................. Page ..... K M Sales & Marketing ....................... Page ..... Meado brook Egg & Dairy Company ..................... ELECTRIC & GAS STEAMERS EmberGlo-A Division of Midco Int’l .......................... ELECTRICAL REPAIR & MAINTENANCE Mackay eating & Mechanical ............. Page ..... EMPLOYEE HANDBOOKS Employco SA ..................................... Page ..... EMPLOYMENT ATTORNEYS Rob Bernstein - aner Muchin ................................ ENERGY BROKER Century Energy Solutions .................... Page ..... ESPRESSO-CAPPUCCINO MACHINE PROGRAMS Bre Smart Beverage ............................................. ETHNIC BREADS-ROLLS & PASTRIES Ideal Bakery ............................................................ ETHNIC FOODS Kikkoman Sales SA ........................... Page ..... FACILITY MAINTENANCE mbrella ne ational Facility Services .................. FAUCETS Faucet Shoppe he.............................. Page ..... FILTERS-EXHAUST SYSTEMS lympia Maintenance ............................................. FIRE ALARM MONITORING Alarm Detection Sytems Inc ................. Page ..... FIRE ALARM REPAIR & TESTING Alarm Detection Systems Inc .............. Page ..... FIRE SUPRESSION SYSTEMS Fo Valley Fire & Safety .......................................... FIRE-EXTINGUISHERS enrichsen’s Fire & Safety E uipment ................... FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service ........................................ FLATBREADS Grecian Delight Foods ............................................ FLOOR-NON-SLIP TREATMENT Step Advantage .................................... Page ..... FOOD & ALCOHOL SAFETY TRAINING Santa ucia Food Safety raining ........................... FOOD DISTRIBUTORS B & B Foodservice ............................... Page ..... Chef’s Kitchen Dearborn ...................... Page ..... Cugini Distribution ................................ Page ..... Devanco Foods .................................... Page ..... Sysco Food Services Chicago ............. Page ..... ec Foods Inc ....................................... Page ..... Angelo Caputo’s Fresh Markets .............................. Anichini Brothers ..................................................... Chef’s uality Meats ...............................................708-333-0880 GFS Distribution ...................................................... Grecian Delight Foods ............................................ Kronos Foods .......................................................... lympia Food Industries ......................................... FOOD EQUIPMENT MANUFACTURERS Sammic Corp .......................................................... FOOD PRODUCTS Devanco Foods .................................... Page ..... eil ones Food Company ................... Page ..... ec Foods Inc ....................................... Page ..... e as Pete ........................................... Page ..... Grecian Delight Foods ............................................ lympia Food Industries ......................................... FOOD PRODUCTS-PREPARED Captain Ken’s Foods ............................................... FOODSERVICE EQUIP REP & MAINTENANCE Restaurant andyman ............................................ -
Food Industry News® February 2020 FOODSERVICE EQUIPMENT osurdo Inc ............................................................. hunderbird Food Machinery .................................. FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ....................... Page ..... Mackay eating & Mechanical ............. Page ..... Cobblestone vens ................................................ nited Fast Food & Beverage ................................. FOODSERVICE- LAYOUT & DESIGN A D E Foodservice E uipment ................................ osurdo Inc ............................................................. Sarfatty Associates ................................................. FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ....................... Page ..... City Food E uipment .............................................. Cobblestone vens ................................................ FOODSERVICE-SUPPLIES Ramar Supply Co ................................. Page ..... FRANCHISE-CONSULTANTS Big Sky Franchising ................................................ FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage ............................................. FREEZERS-ALL TYPES Custom Cooler & Free er .................... Page ..... FRENCH FRIES Cavendish Farms .................................................... FRESH CUT FRY EQUIPMENT Sammic Corp .......................................................... FRIED CHICKEN BREADING MIX ouse-Autry Mills .................................................... FRYERS FSI Foodservice Solutions ...................................... FURNITURE/FIXTURES/DESIGN Vitro Seating Products ............................................ GAMING TERMINALS Aces p Gaming ..................................................... GELATO Algelato Chicago .................................. Page ..... Pala olo’s Artisan Dairy...................................... GELATO EQUIPMENT & SUPPLIES Kool echnologies ................................................... Pala olo’s Artisan Dairy...................................... GENERAL CONTRACTORS alter Daniels Construction................. Page ..... GHOST KITCHENS Amped Kitchens ...................................................... GIARDINIERA E Formella & Sons .................................................. V Formusa Company .............................................. GIN Puerto De Indias Gin ............................................... GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay eating & Mechanical ............. Page ..... GOURMET FOODS e Dairy ............................................................... GRAND OPENING PROMOTIONS ED Billboard rucks .............................................. GREASE REMOVAL SERVICE Kalu ny Bros Inc ..................................................... Mahoney Environmental Inc ................................... GREASE TRAP PUMPING SERVICE ierra Environmental ............................ Page ..... Kalu ny Bros Inc ..................................................... GREASE TRAP SERVICE Mahoney Environmental Inc ................................... GREASE-EXHAUST CLEANING Enviromatic Corp of America ............... Page ..... lympia Maintenance ............................................. GREEK FOOD PRODUCTS Devanco Foods .................................... Page ..... Grecian Delight Foods ............................................ Kronos Foods .......................................................... lympia Food Industries ......................................... GROCERY MANUFACTURERS MEMBERSHIP e a Spumoni & Desserts .................. Page ..... GYROS Devanco Foods .................................... Page ..... Grecian Delight Foods ............................................ Kronos Foods .......................................................... lympia Food Industries ......................................... H/R-HUMAN RESOURCE SERVICES Employco SA ..................................... Page .....
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Food Industry News® February 2020 HAMBURGER PATTY MANUFACTURER Devanco Foods .................................... Page 08.....847-228-7070 HANDYMAN SERVICES Restaurant Handyman ............................................847-232-4474 UmbrellaOne National Facility Services ..................773-383-6826 HEALTH INSURANCE Employco USA ..................................... Page 09.....630-920-0000 Gallagher ............................................. Page 46.....630-285-3686 National Restaurant Association .............................312-715-5363 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical ............. Page 12.....847-381-0448 Mechanical 24 .........................................................847-987-9738 HELIUM MacCARB ............................................ Page 22.....877-427-2499 HISPANIC FOOD DISTRIBUTION B & B Foodservice ............................... Page 18.....815-834-2621 HOOD & DUCT CLEANING Hoodz of Schaumburg ......................... Page 14.....847-620-2608 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ............... Page 16.....800-325-8476 Olympia Maintenance .............................................708-344-0344 HOOD SYSTEMS-FIRE enrichsen’s Fire & Safety E uipment ...................800-373-9714 HOT DOGS Vienna Beef.......................................... Page 28.....773-278-7800 Crawford Sausage ..................................................773-277-3095 Red Hot Chicago .....................................................800-249-5226 HOT SAUCE Texas Pete ........................................... Page 05.....716-913-7516 HOT SAUCES Gindo’s Spice of ife ot Sauce .............................855-444-6367 HUMMUS & SPREADS Grecian Delight Foods ............................................847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman ............................................847-232-4474 ICE CREAM Algelato Chicago .................................. Page 29.....847-455-5355 Chocolate Shoppe Ice Cream .............. Page 10.....608-221-8640 Fox Valley Farms ................................. Page 29.....630-231-3005 omer’s Gourmet Ice Cream ............... Page 30.....847-251-0477 Instantwhip Chicago ............................. Page 20.....800-933-2500 Pala olo’s Artisan Dairy...................................... - GE- A ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies ...................................................630-483-2256 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ...................................................630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago ............................. Page 20.....800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ......................................................847-987-9738 Major Appliance Service .........................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ......................... Page 17.....312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical ............. Page 12.....847-381-0448 INSURANCE Cacciatore Insurance ........................... Page 25.....312-264-6055 Society Insurance ................................ Page 02.....888-576-2438 Caro Insurance Services .........................................708-745-5031 Concklin Insurance Agency .....................................630-268-1600 ISU Northwest Insurance Services .........................888-366-3467 INSURANCE SERVICES Cacciatore Insurance ........................... Page 25.....312-264-6055 Gallagher ............................................. Page 46.....630-285-3686 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance ........................... Page 25.....312-264-6055 INTERIOR DESIGNERS Sarfatty Associates .................................................847-920-1100 INTERNET ADVERTISING Food Industry News ................................................847-699-3300 ITALIAN BEEF Devanco Foods .................................... Page 08.....847-228-7070 Serrelli’s Foods .................................... Page 27... 877-385-BEEF Grecian Delight Foods ............................................847-364-1010 Red Hot Chicago .....................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ..................................................630-873-3208 ITALIAN SAUSAGE Devanco Foods .................................... Page 08.....847-228-7070 Anichini Brothers .....................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co ................................. Page 27.....708-233-0808
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Page 35 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ........................... Page 42.....630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest ........................................................800-921-9151 KEYLESS ACCESS CONTROL Alarm Detection Systems Inc ............... Page 47.....630-844-5318 KITCHEN FLOOR NON-SLIP TREATMENTS Step Advantage .................................... Page 20.....312-801-4123 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ............... Page 16.....800-325-8476 Olympia Maintenance .............................................708-344-0344 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ...............................................773-254-6100 Mickey’s inen.........................................................773-545-7211 LIQUOR Puerto De Indias Gin ...............................................305-934-0803 LIQUOR-WHOLESALE Peerless i uors .....................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ......... Page 26.....888-491-1641 MAILING PROGRAMS On Time Printing .....................................................708-544-4500 MAYONNAISE Columbus Vegetable Oils ..................... Page 13.....773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest ........................................................800-921-9151 City Food E uipment ..............................................630-613-8535 MEAT-ORGANIC-NATURAL-ABF Fox Deluxe Stap .....................................................847-520-8300 MEAT-SMOKED Nueske Applewood Smoked Meats ........................800-382-2266 MEAT-WHOLESALE Devanco Foods .................................... Page 08.....847-228-7070 K M Sales & Marketing ....................... Page 24.....310-245-7703 e S B Inc ...................................... Page 23.....773-376-8280 Angelo Caputo’s Fresh Markets ..............................630-514-1338 Anichini Brothers .....................................................312-644-8004 Chef’s uality Meats ...............................................708-333-0880 Fox Deluxe Stap .....................................................847-520-8300 International Meat Company ...................................773-622-1400 MEDICAL SUPPLIES Affirmed Medical Service ........................................847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods ............................................847-364-1010 Olympia Food Industries .........................................847-349-9358 MENU PRINTING Ontime Envelopes and Printing ..............................630-205-6667 MENU-DESIGN Pinata Graphics ................................... Page 41.....312-929-6805 MENUS On Time Printing .....................................................708-544-4500 MENUS-CUSTOM PRINTED Accurate Printing .....................................................708-824-0058 MERCHANT PROCESSING Menio Global ...........................................................855-641-8326 MEXICAN FOOD PRODUCTS B & B Foodservice ............................... Page 18.....815-834-2621 MEXICAN FOODS os Comales icensing ........................ Page 21.....773-457-1784 MILK Instantwhip Chicago ............................. Page 20.....800-933-2500 MINI PASTRIES Ideal Bakery ............................................................773-631-6897 NEIGHBORHOOD MARKETING ED Billboard rucks ..............................................312-924-7979 NITROGEN MacCARB ............................................ Page 22.....877-427-2499 OILS & FATS-COOKING Columbus Vegetable Oils ..................... Page 13.....773-265-6500 OILS & SHORTENING Columbus Vegetable Oils ..................... Page 13.....773-265-6500 Chef Mac Culinary Cooking Oils .............................708-945-9150 OILS & VINEGAR Pastorelli Foods ................................... Page 11 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils ..................... Page 13.....773-265-6500 OLIVE OILS Columbus Vegetable Oils ..................... Page 13.....773-265-6500 ONLINE ORDERING PLATFORM Munch Ado ..............................................................312-694-5942 ORGANIC FOODS Pastorelli Foods ................................... Page 11 800-SOS-AUCY
ORGANIC MEAT & POULTRY Fox Deluxe Stap .....................................................847-520-8300 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical ............. Page 12.....847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ................................................847-635-0172 PACKAGING MATERIALS Barrington Packaging Systems ...............................888-814-7999 PACKAGING SPECIALISTS Wertheimer Box ......................................................312-829-4545 PACKAGING SYSTEMS Barrington Packaging Systems ...............................888-814-7999 PAINTING & HANDYMAN SERVICES Restaurant Handyman ............................................847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc ....................................... Page 32.....773-638-5310 PAPER-PRODUCTS Ramar Supply Co ................................. Page 27.....708-233-0808 Alfa Restaurant Supply ...........................................773-588-6688 PARTY-FAVORS & SUPPLIES Ramar Supply Co ................................. Page 27.....708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ................................ Page 16.....708-695-9471 Pastafresh Home Made Pasta ................................773-745-5888 PASTRY CONSULTING Sweet Bee ...............................................................847-828-4812 PATIO ENCLOSURES Thatcher Oaks Awnings ....................... Page 30.....630-833-5700 PATTY MACHINES/FOOD FORMERS Berkel Midwest ........................................................800-921-9151 PAYROLL SERVICES Employco USA ..................................... Page 09.....630-920-0000 ADP .........................................................................847-507-4210 PEST CONTROL Rose Pest Solutions .............................................800-GOT-PEST PEST CONTROL/PEST ELIMINATION Mc Cloud Services ............................... Page 46.....800-332-7805 PICKLES & RELISH Vienna Beef.......................................... Page 28.....773-278-7800 PITA BREAD Grecian Delight Foods ............................................847-364-1010 Olympia Food Industries .........................................847-349-9358 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers .....................................................312-644-8004 PLANT BASED FOOD PRODUCTS Ruth’s Vegetarian Gourmet .....................................218-343-8858 PLANT-BASED FOODS VEGAN Phoenix Bean ..........................................................773-784-2503 PLUMBING SUPPLIES Faucet Shoppe The.............................. Page 06.....773-478-3890 POINT OF SALE SYSTEMS Alpha POS Services Inc ..........................................630-690-2870 Retail Control Solutions ..........................................630-521-9900 Revel Systems ........................................................415-744-1433 PORK PRODUCTS Steinbach Provision ............................. Page 22.....773-538-1511 Peer Foods .............................................................773-927-1440 POS SYSTEMS Revel Systems ........................................................415-744-1433 POS SYSTEMS-CLOUD BASED Jeff Bruce (HPS) .....................................................773-398-1013 POULTRY PRODUCTS Steinbach Provision ............................. Page 22.....773-538-1511 POULTRY-FRESH e S B Inc ...................................... Page 23.....773-376-8280 POULTRY-WHOLESALE & PROCESSORS Fox Deluxe Stap .....................................................847-520-8300 PRESSURE WASHING Olympia Maintenance .............................................708-344-0344 PRINTERS On Time Printing .....................................................708-544-4500 PRINTING-CUSTOM ITEMS Accurate Printing .....................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ..................................................630-873-3208 Milano Baking Company .......................................800-495-BUNS PRODUCE-WHOLESALE Angelo Caputo’s Fresh Markets ..............................630-514-1338 Midwest Foods ........................................................773-927-8870 PROMOTIONAL MARKETING ED Billboard rucks ..............................................312-924-7979
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Page 36 PROPANE SERVICE Propane Pete ....................................... Page 14.....847-754-7662 PUBLIC RELATIONS-MARKETING SERVICES IMR Chicago ...........................................................312-878-1222 PUBLISHING Food Industry News ................................................847-699-3300 RE-UPHOLSTERY Chicago Booth ..................................... Page 14.....773-378-8400 REAL ESTATE-BUY & SELL Stan Rivas/Flex Properties .....................................312-685-8585 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage .............................................800-535-2445 REFRIGERATION EQUIPMENT REPAIR CSI - Coker Service Inc ....................... Page 40.....888-908-5600 Mackay Heating & Mechanical ............. Page 12.....847-381-0448 Kool Technologies ...................................................630-483-2256 Mechanical 24 .........................................................847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Alphafoodequip.com ............................ Page 25.....888-878-4964 Custom Cooler & Freezer .................... Page 42.....630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction................. Page 03.....773-775-0170 REPUTATION MANAGEMENT Restaurant Marketing - 30 Days Free! ....................312-872-8050 RESTAURANT CONSULTANTS Stanovich Hospitality ...............................................708-359-1911 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ..........................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ......................................847-719-6088 Losurdo Inc .............................................................630-833-4650 Revel Systems ........................................................415-744-1433 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer .................... Page 42.....630-879-3131 Olympic Store Fixtures ......................... Page 10.....773-585-3755 Ramar Supply Co ................................. Page 27.....708-233-0808 Alfa Restaurant Supply ...........................................773-588-6688 Berkel Midwest ........................................................800-921-9151 City Food Equipment ..............................................630-613-8535 Flattech.com ...........................................................855-999-3528 Schultz Supply ........................................................708-652-2020 TriMark Marlinn Equip & Supplies ...........................708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ....................... Page 40.....888-908-5600 Mackay Heating & Mechanical ............. Page 12.....847-381-0448 Berkel Midwest ........................................................800-921-9151 City Food Equipment ..............................................630-613-8535 Cobblestone Ovens ................................................847-635-0172 Emerald Service Inc ................................................888-696-7317 Major Appliance Service .........................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED March Quality Used & New Equip ........ Page 22.....800-210-5895 RESTAURANT MARKETING Restaurant Marketing - 30 Days Free! ....................312-872-8050 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives .............................708-361-1150 Kudan Group Inc .....................................................312-575-0480 Nick Dibrizzi/Coldwell Banker .................................708-562-9328 Pontarelli & Company .............................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ................................630-628-0811 Losurdo Inc .............................................................630-833-4650 Sarfatty Associates .................................................847-920-1100 RESTAURANTS La Scarola Restaurant ......................... Page 40.....312-243-1740 ROOF TOP GREASE CONTAINMENT SYSTEMS Enviromatic Corp of America ............... Page 16.....800-325-8476 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing ................ Page 31.....708-387-9784 SAFETY TREATMENT FOR FLOORS Step Advantage .................................... Page 20.....312-801-4123 SALAD-DRESSINGS Ken’s Foods ......................................... Page 48.....800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils ..................... Page 13.....773-265-6500 Tec Foods Inc ....................................... Page 32.....773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association ............. Page 20.....312-787-4000
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foodindustrynews.com SANITATION CLASSES Santa Lucia Food Safety Training ...........................773-502-5262 SATELLITE TV SYSTEMS All Sports Direct ......................................................630-918-3000 SAUSAGE Vienna Beef.......................................... Page 28.....773-278-7800 Angelo Caputo’s Fresh Markets ..............................630-514-1338 Anichini Brothers .....................................................312-644-8004 Crawford Sausage ..................................................773-277-3095 Red Hot Chicago .....................................................800-249-5226 SCALES Berkel Midwest ........................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company .................... Page 41.....773-847-1820 SEAFOOD Fisherman’s Pride ................................ Page 15.....800-543-2110 SEASONINGS & SEASONING BLENDS Famar Flavors ...................................... Page 02.....708-926-2951 SEATING Waco Manufacturing ...............................................312-733-0054 SEATING REPAIRS Express Seating ................................... Page 06.....630-985-7797 SELF-SERVICE ORDERING KIOSKS Revel Systems ........................................................415-744-1433 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ............................ Page 41.....888-551-1998 SHEET METAL Progressive Dynamics ......................... Page 29.....630-289-3421 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ......... Page 26.....888-491-1641 SHORTENING Columbus Vegetable Oils ..................... Page 13.....773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics .............................. Page 26.....888-774-6270 SIGNS Pinata Graphics ................................... Page 41.....312-929-6805 SLICER SERVICE City Food Equipment ..............................................630-613-8535 SLICERS-SALES & SERVICE Berkel Midwest ........................................................800-921-9151 SLOT MACHINES Illinois Gaming Systems ..........................................312-544-9856 SOAPS & DETERGENTS Jacor LLC ............................................. Page 14.....847-865-3189 SOCIAL MEDIA MARKETING The Digital Restaurant ......................... Page 27.....630-768-9313 Munch Ado ..............................................................312-694-5942 SOFT DRINKS PepsiCo Foodservice ..............................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ...................................................630-483-2256 SOUP BASES R L Schreiber Inc ....................................................954-972-7102 SOUPS Vienna Beef.......................................... Page 28.....773-278-7800 Bistro Soups (Div of Vienna Beef)...........................773-278-7800 SOUS-VIDE COOKERS Sammic Corp ..........................................................224-307-2232 SPECIALTY FOODS DISTRIBUTOR Artisan Specialty Foods ..........................................708-762-5238 SPICE BLENDS Famar Flavors ...................................... Page 02.....708-926-2951 ST PATRICK’S DAY ITEMS Bea’s Best City Foods .......................... Page 06.....773-523-1566 STAFFING-SERVICES Atlas Employment Services ................. Page 04.....847-671-1557 STEAM CLEANING Olympia Maintenance .............................................708-344-0344 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest ........................................................800-921-9151 SWEEPSTAKES MACHINES Collage LLC ......................................... Page 14.....312-593-8084 SWEET GOODS North Shore Baking Corp ........................................773-655-3485 TABLE ACCESSORIES Flattech.com ...........................................................855-999-3528 TABLE LEVELING DEVICES Flattech.com ...........................................................855-999-3528
Food Industry News® February 2020 TABLE TOP AND COOKING EQUIPMENT EmberGlo-A Division of Midco Int’l ..........................773-604-8700 TABLES-ALL TYPES Chicago Booth ..................................... Page 14.....773-378-8400 RestaurantWoodTables.com ...................................773-599-6200 Waco Manufacturing ...............................................312-733-0054 TAMALES Supreme Frozen Products ......................................773-622-3777 TEA-GREEN Dewdrop Tea ...........................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services ................. Page 04.....847-671-1557 THEATERS AND VENUES Onesti Entertainment Corporation ..........................630-962-7000 TOFU AND BEAN SPROUTS Phoenix Bean ..........................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods ................................... Page 11 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ................................................847-699-3300 TRADE SHOWS & EVENTS Midwest Food Expo WRA ......................................608-216-2817 TRUCK BODIES-SALES & REPAIR Paramount Truck Body ........................ Page 45.....312-666-6441 TRUCK GRAPHICS American Graphics .............................. Page 26.....888-774-6270 TRUCK-BODIES Morgan Corporation ................................................608-436-4177 TRUCK-REFRIGERATED DCI Central .......................................... Page 18.....800-468-7478 TRUCK-SALES & SERVICE DCI Central .......................................... Page 18.....800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center .............................. Page 12.....708-352-5551 UPCOMING EVENTS Wisconsin Restaurant Association ..........................800-589-3211 VEGAN FOOD PRODUCTS Ruth’s Vegetarian Gourmet .....................................218-343-8858 VEHICLE WRAPS Paramount Truck Body ........................ Page 45.....312-666-6441 VENDING MACHINES Collage LLC ......................................... Page 14.....312-593-8084 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ............... Page 16.....800-325-8476 Olympia Maintenance .............................................708-344-0344 VIDEO GAMING TERMINALS Illinois Gaming Systems ..........................................312-544-9856 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage .............................................800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical ............. Page 12.....847-381-0448 Mechanical 24 .........................................................847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .................... Page 42.....630-879-3131 WEBSITE DESIGN Americaneagle.com ............................. Page 33.....847-699-0300 The Digital Restaurant ......................... Page 27.....630-768-9313 Munch Ado ..............................................................312-694-5942 WEBSITE DESIGN SERVICES Buildthis.com ........................................ Page 44.....312-655-9999 WEDDING CAKES Ideal Bakery ............................................................773-631-6897 WELDING & FABRICATING KOP Ind. Welding & Fabrication .......... Page 19.....630-930-9516 WHIPPED CREAM Instantwhip Chicago ............................. Page 20.....800-933-2500 WI-FI SYSTENS FOR RESTAURANTS Restaurant Marketing - 30 Days Free .....................312-872-8050 WILD GAME Fox Deluxe Stap .....................................................847-520-8300 WIND SCREENS Thatcher Oaks Awnings ....................... Page 30.....630-833-5700 WORKERS COMP INSURANCE Employco USA ..................................... Page 09.....620-920-0000 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ...................................................630-483-2256
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Food Industry News® February 2020
Page 37
CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Only From
Email—nick.dibrizzi@cbexchange.com
NEW-RISTORANTEPIZZA-PASTA, ETC. WITH REAL ESTATE
Homemade I talian food/ Hot R estaurant R ow. $ 3 0 0 , 0 0 0 C ash Flow/ 2 0 0 covers on S aturday nigh t. 1 0 0 Deliveries a nigh t/ S h ort h ours. Dinner only/ C losed M onday. C h icago N orth west. Full liq uor license with sit down bar-Video Gaming Allowed SPORTS BAR-PIZZERIA WESTERN SUBURBS - PLAINFIELD 5 , 0 0 0 S F sp orts bar-p iz z eria with p lenty of p ark ing. N ational tenant location. G ross sales $ 1 , 5 0 0 , 0 0 0 ; big bar business. C lass A turn-k ey. R ent $ 1 0 , 0 0 0 p er month .
NEW: NATIONAL TENANT LOCATION-DRIVE THRU WINDOW VIDEO GAMING ALLOWED
CHICAGOLAND AREA! PIZZERIA BUSINESS ONLY: 200+ DELIVERIES PER DAY WITH 10-12 DELIVERY DRIVERS ONSITE/VERY LOW RENT
Lak e C ounty/ R ound Lak e B ldg 2 , 9 1 0 ; lot 2 2 , 1 0 4 S F For S ale/ Lease.
E stablish ed for 3 5 years, owner retiring. C orner location 3 , 5 0 0 S F p lus full basement, seats 8 0 P ick up / carry out/ two dining areas with sep arate entrances. O utdoor p atio. Full liq uor license & p atio license. A lways busy, never emp ty. I ncludes B usiness, Furniture, Fix tures and E q uip ment.
SW SUBURBS-BURBANK-79th & HARLEM-CORNER FREE STANDING 2,000 SF TURN-KEY PIZZERIA OR FAST FOOD RESTAURANT WITH DRIVE THRU WINDOW. FOR SALE OR LEASE
S eats 5 0 p lus 3 0 outdoor p atio. P ark s 2 0 . R ent $ 2 , 0 0 0 p er month p lus $ 2 , 1 0 3 month real estate tax es. For R eal E state: $ 3 4 9 , 5 0 0 .
restaurant/ sp orts bar/ banq uets. W ell establish ed. For S ale/ Lease.
NEW - STEAKHOUSE-BAR-BANQUETS & VIDEO GAMING, MOST FAMOUS IN WILL COUNTY, CORNER STOPLIGHT INTERSECTION, SEATS 400+/-, PARKS 130+/- E stablish ed for 4 6 years, R eal $ $ $ M ak er. 3 million in sales a year, cash flow , per year veri able. elling R eal E state & B usiness - P rice U p on R eq uest.
NEW PIZZERIAS AVAILABLE:
RISTORANTE-PIZZERIA-BARVIDEO GAMING PLUS OUTDOOR DINING EAT-DRINK-WIN
CHICAGO MIDWAY
Dine in-carry out-delivery-catering; E stablish ed since 1 9 8 7 . N ewly remodeled 4 , 3 0 0 S F building with unlimited p ark ing. S eats 1 5 0 p lus 8 0 outdoor dining. Located in th e N W S uburbs on th e Hottest R estaurant R ow. S erving O ak P ark , R iver Forest, E lmwood P ark , etc. S elling R eal E state and B usiness or bring in your own concep t.
WESTERN SUBURBS: DOWNTOWN DOWNERS GROVE, TURN-KEY FAST FOOD CASUAL Hot Location; 1 , 5 0 0 S F; seats 4 0 . S elling A ssets only.
From 5 , 0 0 0 -8 , 0 0 0 S F building siz es. P ok er mach ines generate from $ 8 , 0 0 0 -$ 1 5 , 0 0 0 p er month . For S ale as p ack age or individually.
NEW: DOWNTOWN DEKALB BY NORTHERN IL UNIVERSITY - VIDEO GAMING ALLOWED C orner 7 , 0 0 0 S F
E stablish ed since 1 9 8 7 ; 6 0 % p ick up ; 4 0 % delivery. Real $$$ Maker; owner retiring. S elling R eal E state and B usiness.
CHICAGO BEVERLY-ROSELAND
P ick up , delivery, dine-in. Free standing 4 , 0 0 0 S F bldg. on 2 4 , 0 0 0 S F lot. Real $$$ Maker. S elling B usiness and R eal E state.
SW SUBURBS-LA GRANGE
E stablish ed for 1 7 years; owner retiring. 1 , 8 0 0 S F, seats 3 0 . Hard corner location, tremendous traf c flow. pic up 2 0 % delivery; 3 0 % dine in. Very profitable, caters to a large residential, retail and industrial park. S elling business only.
MEMBER: CRBA
NEW-SPORTS BARSPIZZERIAS & VIDEO GAMING/SIX (6) LOCATIONS, THREE (3) WITH REAL ESTATE & BUSINESS, THREE (3) BUSINESS ONLY. SW SUBURBS: TINLEY PARK, EVERGREEN PARK, PALOS HILLS, MIDLOTHIAN, BURBANK & BRIDGEVIEWEAT-DRINK-WIN Family owned and op erated since 1 9 8 6 .
Nick Di Brizzi 888-317-7721
We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! DRIVE-THRU NEW ON MARKET!
REALPOUL REALTY “Commerce With Morality™”
2731 W. Touhy Ave. Chicago, Illinois 60645
THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com
Peter J. Poulopoulos, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
BUSINESS - TYPE / DESCRIPTION / PRICE BAR / GRILL Bar and Grill. Profitable and Well-Known. VIDEO GAMING. Many $’s!
$225,000
BAR / TAVERN Bar-Tavern - Successful On Going Business Opportunity - Priced Right!
$79,000
BREAKFAST-LUNCH ONLY Three (3) Fantastic Places with or without Property and prices ranging from $195,000 to $2,600,000
FAST FOOD Six (6) Excellent Places with or without Property and prices ranging from $69,500 to $650,000
RETAIL STORES / STRIP MALL 4-Store Strip Mall - Corner - Fully Leases - Well Maintained
$379,000
Great Investment, 9% Return, Single Tenant, Corner, New Roof, HVAC, Plumbing $650,000
Call or Email our office for FREE: 1) Market Evaluation of your business, 2) FARMERSTM insurance quote, 3) Property Management quote
MEMBER: CRBA
feb 2020 33-40 classifieds.indd 37
Fas t f ood w / d riv e t h ru . B u s ines s o e i a i ional ca e ing i c en in lo e level. o . . Sea . ig vol me nea b in e ec ion. all o e ail .
POPULAR SPORTS BAR & GRILL
Legendary sports bar, restaurant & banquet facility. Total package. 6,450 sq. ft. bldg. on 11/2 acres of property. Seats over 300. Located in Western burbs near shopping, offices and residential. Includes video gaming. Call for details. $1,799,000.
a
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acili . ee S an ing l g. . . i a ing. eal o an conce . ll e i e . C u rrent l y p iz z a res t au rant w it h g am ing . om le e ac age. all o e ail .
SUBURBAN LOCATION
amil e a an available. abli e ove 4 0 y ears . A p p rox . 4 , 5 0 0 s q . f t . Frees t and ing b il ing len o a ing ea l . len o a ing. ig vol me ale . ea onable lea e. ine onl . ing .
COMMUNITY FAVORITE
Pizzeria w/ bar and dining. SW suburban location in central business district. Plenty of parking, available on-site. Asking 174,900.
NEW ITALIAN BEEF & PIZZA RESTAURANT Recently remodeled. Business & property. Very confidential. Approx. 6,000 sq. ft. with additional tenant. Located in Western suburbs near Oak Brook. Busy thoroughfare. Asking mid $4Ks. Call for details. Includes video gaming. Call for details. $1,799,000.
LEMONT LOCATION
G
acan o e . a cel . o ima el ac e on S a e S ee . o en ial comme cial can be e one o comme icial e ail. ice o ell. ing .
N PENDI
CATERING BUSINESS FOR SALE
C om m u nit y f av orit e. M b u s ines s w it h b as e es t ab o . e ofi able. S el l ers w il l t rain. C al l
any y ears in l is h ed . L im it ed a a eove . f or d et ail s .
AMBASSADOR
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johnmoauro.com
1/13/20 4:26 PM
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foodindustrynews.com
Chicago’s Premier Hospitality Real Estate Brokers Visit our website or contact us. www.kudangroup.com | 312-575-0480 Chicago Suburbs - Restaurant Group for Sale - Taco Madre
Four profitable restaurants in great Chicago Suburbs; Naperville, St. Charles, North Aurora & Montgomery. Inquire with broker for details. Total Sale Price: $750,000 (Business Only) Agent: Juan Carlos / Georg
Batavia - 1900 Mill St. - Restaurant Real Estate for Sale Only
LI NE ST W IN G!
Freestanding restaurant for sale. Three dining rooms, seating for 200+, full bar and screened-in patio with full service kitchen. Currently Tribella Grill. Size: 6,000 SF Building on 1.79 Acres Lot Price: $1,799,000 Agent: Chad
Buffalo Grove- 1178 McHenry Rd. - Assets for Sale
Well-appointed, low-priced, great lease-rate restaurant in Buffalo Grove. Perfect for deliveries and casual QSR concepts. Turn-key opportunity. Size: 1,750 SF Base Rent: $1,673.47/Mo. Price: $100K Agents: J.C. / Daniel
Evanston- 1710 Orrington Ave.- Hilton Orrington Hotel
Fully built-out flagship restaurant space for lease. Includes 35’ L-shaped marble bar, private dining area & 2 large dining rooms. Outdoor seating 1,200 SF. Size: 4,730-7,480 SF Rental Rate: $25/SF Net + $10/SF Taxes & CAM Agent: Jarrett
LaGrange- 56 S. LaGrange Rd. - Palmer Place - Restaurant with R.E.
LI NE ST W IN G!
RE P DU RI CT CE IO N!
RE P DU RI CT CE IO N!
RE P DU RI CT CE IO N!
LI NE ST W IN G!
LI NE ST W IN G!
RE P DU RI CT CE IO N!
LI NE ST W IN G!
Part two-story freestanding restaurant with outdoor seating in LaGrange, IL. Longstanding community staple. Seats 200+ Indoors, 10 at Bar & 220 Outdoors. Size: 5,480 SF Bldg. on 10,979 SF Lot Price: $2,699,000 Agent: Chad
East Lakeview- 434 W. Diversey Ave.- Miss Asia Cuisine- Business for Sale
Food Industry News® February 2020
PONTARELLI ASSOCIATES REAL ESTATE SERVICES
*Restaurant Brokerage Division*
Vince Ferraro
TAVERN: Mixed-use building. NW Chicago, totally remodeled bar with excellent clientele...class act. 50 capacity. 2am/3am rare Chicago tavern license. Includes 3 apartments, 2 car garage and patio. Beautiful building/ big income. Real Estate & Biz @ NEW PRICE: $645K. MEXICAN: High volume. Seats 90. Liquor license. NW Suburb. Famous name. Authentic cuisine. Family owned. 29 years. Good lease. Keep franchise or change name. Opportunity! Biz, FF&E @ $89K. PIZZERIA: Outstanding opportunity to own this renowned pizzeria and full service restaurant. NW Suburb. Established 1973. Home of Chicagoland’s original stuffed pizza! Seats 125. Plenty of parking. Full liquor license. BONUS: Big $$$$$$ from Video Gaming! Priced right @ $249K. FORMER KATHY’S LAKESIDE INN: Opportunity knocks! Located on Forest Lake in Lake Zurich. 4,200 sf building w/ apartment, parking lot, 82’ pier for boats. Owner will assist tenant to rehab and re-establish this once popular venue until free rent subsides. Call!! BAR & GRILL: Elmwood Park. Short hours, but 2am license. 12 taps. Seats 44. Menu well-reviewed on social media. 4 gaming machines. Kitty-corner from new legalized marijuana dispensing!! $75K w/ great lease or $245K w/ Real Estate. BREAKFAST/LUNCH: Well established neighborhood icon in upscale community on Chicago’s NW side. Seats 90 plus. 20 on sidewalk patio. Parking lot. Sound lease. Corner location access from park and train station. Excellent condition...needs “hands-on” owner. Biz, FF&E...NEW PRICE @ $79K. IRISH PUB: Prime NW Chicago. Tavern License! Freestanding 3,000 sf brick building. Parking lot. Kitchen. Surrounded by commercial industrial and residential. Profit from day one! True “turn-key.” Great lease with renewal options. Biz, FF&E @ $195K. PIZZA: Just listed. Edison Park!! Call!!
Busy, turn-key Thai restaurant (12+ years) surrounded by residential/office buildings with strong day/night population. Includes large hood & sidewalk cafe. Size: 2,600 SF Rental Rate: $3,675/Mo. Gross Price: $125K Agents: Brian
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
Lincoln Park- 2523 N. Clark St. - Cafe Vienna - Business for Sale
CALL 847-778-3571
High income, completely-turn-key restaurant/bakery in operation for over 9 years. Includes full basement, sidewalk cafe, updated hood, black iron & more. Size: 1,200 SF Rental Rate: $4,595/Mo. Net Price: $149K Agent: Brian
Lincoln Square- Confidential #G129- High Grossing Business for Sale
High grossing neighborhood restaurant located in the heart of Lincoln Square. All FF&E, inventory and licenses included. Seats 106 indoors + sidewalk cafe. Size: See Agents Rental Rate: $11,268.53/Mo. Price: $449K Agents: J.C. / Georg
Logan Square- Confidential #B132 - Business for Sale
Neighborhood restaurant with A+ location in hot Logan Square. Turn-key opportunity with exposed brick, sidewalk cafe and basement. Size: 1,900 SF Rental Rate: $6,247/Mo. Price: $229K (Business) Agent: J.C. / Brian
Logan Square- 2023 N. California Ave. Units A&B - La Strada Cafe for Sale
Profitable cafe and sandwich restaurant plus vacant corner space for sale. Large area for corner outdoor patio. Landlord is installing new black iron & hood. Size: 2,000 SF Price: $129,127 Bus. + $651,270 R.E. Agent: Brian
West Loop- 171 N. Aberdeen St.- Assets for Sale
Newly built-out restaurant with open kitchen and 18’ black iron hood. Opportunity to add sidewalk cafe & Incidental Liquor License. Size: 2,115 SF Rental Rate: $45/SF NNN Price: $149,900 Agent: Jarrett
Rogers Park- 6808 N. Sheridan Rd. - SP Kebab - Business for Sale
Great quick-service restaurant in the heart of Rogers Park. Space includes hood, walk-in cooler and all FF&E. Full basement and outdoor patio seating for 16. Size: 847 SF Rental Rate: $23/SF NNN Price: $74,900 Agent: Adam
Uptown- 942 W. Montrose Ave. - Coffee Shop Assets for Sale
Charming coffee shop with strong lease terms. Located near busy intersection of Montrose/Sheridan/Broadway. Turn-key condition with all FF&E included. Size: 727 SF Rental Rate: $1,950/Mo. Gross Price: $39,900 Agent: Adam
REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 kudangroup.com
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feb 2020 33-40 classifieds.indd 38
VinceF@PontarelliAssociates.com MEMBER: CRBA Thriving well-known & successful pizza and fast food business for 45 years, currently in operation, Prime Location on LaGrange Rd. Turn Key operation. All Fixtures and equipment. Reasonable rent. Good income. $325,000
Call 708-349-1111
Ask for Robert Shutay COMMERCIAL/RESIDENTIAL BUILDING
3 Building Portfolio in 9 , 8 0 0 s q f t l ot . 7 ap art m ent s , 4 s t ores . C ent ral air in al l u nit s . G reat rent al incom e. R og ers P ark , nex t t o M et ra S t at ion. 1 u nit is 1 , 2 0 0 s q . f t . t av ern w it h 4 : 0 0 L ic and P P A l icens e. Some financing available. Call Wesley at 773-671-1273
4” x 6” ........................ $297 2” x 2” .......................... $50 4” x 8” ........................ $397 4” x 2” ........................ $100 4” x 10” ...................... $497 10” x 6” ............... $662 6” x 2” ........................ $150 FULL PAGE ...........call 4” x 4” ........................ $200 847-699-3300 4” x 5” ........................ $250 CLASSIFIED RATES
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375 Acquires Cutty Sark
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Brand-building specialist, 375 Park Avenue Spirits, has come to an agreement with Glen Turner Company Ltd, the Scottish subsidiary of French group La MartiniquaiseBardinet to act as the US importer for Cutty Sark Blended Scotch Whisky effective February 7, 2020. Cutty Sark was developed in London in 1923— just before Prohibition began. The whisky takes its name from the famous drawing of the Cutty Sark sailing ship, and the iconic label got its color due to a printing error, but the company went with it! Once Prohibition took hold, the company had to get creative in how it shipped its product. Captain Bill McCoy, a smuggler of liquor to the US, was the main distributor for Cutty Sark at that time. The liquor became known as “The Real McCoy” in honor of the captain because he only dealt in the finest whisky products. Once Prohibition ended the sales of the liquor took off, and eventually became the first Scotch whisky to sell 1 million cases in the US. “Joining the 375 Park Avenue Spirits portfolio is a fantastic opportunity for Cutty Sark” said Christophe Pichambert, international director for La Martiniquaise-Bardinet. Cutty Sark will be available from 375 Park Avenue Spirits beginning on February 7, 2020. Available SKUs include the following: Cutty Sark 1.75L, 1L, 750ml and 375ml and Cutty Sark Prohibition 1L & 750ml.
Food Industry News® February 2020
Local News
G uests can enj oy dinner with th eir sweetie and indulge in a month -long V alentine’s Day dessert sp ecial at M astro’s ( 5 2 0 N orth Dearborn C h icago) . T h e decadent dessert features ch ocolate devils food butter cak e bak ed with a cocoa and cream ch eese top p ing with ch ocolate ice cream and driz z led with rasp berry sauce and wh ite ch ocolate ganach e. G uests can also treat th emselves to M astro’s cutting edge menu of p rime steak s and fresh seafood including N ew Z ealand K ing S almon Filet, B ig E ye T una sash imi style, A lask an K ing C rab Legs, J ap anese A 5 W agyu, B roadleaf W agyu T omah awk C h op and more.
The Chicago Auto Show, the nation’s largest auto show will be held Feb. 8-17, 2020 at McCormick Place Convention Center. Chicago Travel & Adventure Show will be held at the Donald E. Stephens Convention Center in Rosemont, IL Feb. 8-9, 2020. Cider Summit Chicago returns to Navy Pier Grand Ballroom Feb. 22, 2020. CityGate Hospitality names Cynthia Bloc VP Sales & Marketing. Block is focused on increasing exposure of the CityGate campus located in Naperville, IL and making it a true destination for locals, meeting planners and those looking for the perfect place to eat, sleep and meet. Comic and Entertainment Expo C2E2 Convention for fans of comics, graphic novels, movies, and more will be held at McCormick Place, South Building on Feb. 28 - Mar. 1, 2020. IAHP Conventions - The Illinois Association of Meat Processors 2020 Convention will be held at the Keller Convention Center and Holiday Inn, Effingham, IL Feb. 27-29, 2020, trade show, demos, educational seminars. The International Motorcycle Show will be held at the Donald E. Stephens Convention Center in Rosemont, IL Feb. 7-9, 2020. Joliet Restaurant Week will be
going on Feb. 1-13, 2020. Midwestern Herb & Garden Show will be held at the Times Square Mall in Mt. Vernon, IL Feb. 14-16, 2020. Nearly $3.2 million of pot products sold on 1st day of legal sales in Illinois. There were 77,128 transactions on New Year’s Day when the legalizing marijuana for recreational purposes took effect according to Toi Hutchinson, senior advisor to Gov. J.B. Pritzker on cannabis control. QSC Purchasing, based in Warrenville, IL names Ken Lug as New CEO. Lug will oversee all operations for QCS Purchasing which provides Supply-Chain solutions to the food and beverage industry. The 52nd annual Chicago RV & Camping Show will held Feb.13-16, 2020 at the Donald E. Stephens Convention Center in Rosemont, IL. The Orchid Show will be held at the Chicago Botanic Garden Feb. 8 - Mar. 22, 2020. Tickled Pink for Bright Pink, one of the most anticipated charity events of the year will be held Feb. 28, 2020 at 3057 N. Rockwell in Chicago. Chef stations, live music, dancing, open bar and more. Tinley Park Golf Show will be held at the Tinley Park Convention Center Feb. 7-9, 2010. Driving range, demos, equipment, apparel and accessories.
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Food Industry News® February 2020
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TRAVEL With Valerie Miller SUBARU WINTERFEST BRINGS MUSIC, FOOD AND ADVENTURE TO NINE SKI RESORTS IN 2020 Subaru of America Inc. announces the return of Subaru WinterFest presented by Harman Kardon®, the automaker’s highly anticipated music and lifestyle tour offering one-of-a-kind experiences for winter warriors across the country. Featuring weekend stops at nine of the nation’s top mountain resorts, the 2020 Subaru WinterFest tour will feature live music, complimentary snacks and refreshments, dog activities (at select resorts) daily giveaways and gear demos to create a truly unique experience for outdoor enthusiasts and Subaru owners alike. To eliminate and divert waste from landfills, the automaker will again implement green event practices including expanded recycling collection with TerraCycle® and waste reduction education with Leave No Trace Center for Outdoor Ethics. In partnership with POWDR, one of the last family-owned adventure lifestyle companies with multiple mountain resort destinations, each stop on the Subaru WinterFest tour will include live music sponsored by Harman Kardon®, the premium audio-partner for Subaru vehicles. Subaru WinterFest will include shows from national touring bluegrass, Indie and American bands such as Shakey Graves, Billy Strings, The Infamous Stringdusters, Railroad Earth, The Lil Smokies, Fruition and more. Attendees are encouraged to demo the latest gear from top brands such as Nordica, Lib Tech, SHRED, Thule, and other partners offering daily giveaways on-site. Mountain-goers are invited to Stove, while enjoying winter comforts from Chocolov, KIND Healthy Snacks, La Colombe Coffee Roasters and SMASHMALLOW. The latest Subaru vehicles will be on hand for exploration including the all-new 2020 Outback. Subaru Loves Pets. Dogs and their people are welcomed at select Subaru WinterFest locations, where they will find games, guided training session, photo ops and giveaways at the Super Chewer Outpost by BARK. These basecamps for dog adventures are built at select tour stops (excludes Snowshoe Mountain, WV and Snowbird UT) in partnership with BARK, the makers of BarkBox. In collaboration with longtime partner the National Ski Patrol®, Subaru will continue to put a spotlight on outdoor safety by celebrating the mountain communities’ canine heroes.
2020 TOUR DATES
February 1st-2nd February 8th-9th February 21st-23rd Feb.28th –Mar 1st March 6th -8th March 14-& 15th Macch 20-22nd March 27-29th April 3rd -5th
Jack Frost/Big Boulder, PA Snowshoe Mountain, WV Killington Mountain Resort, VT Copper Mountain Resort, CO Snowbird Ski Resort, UT Sierra at Tahoe Resort, CA Boreal Mountain Resort, CA Eldora Mountain Resort, CO Mt, Bachelor, OR
For more information on a Subaru WinterFest stop near you, visit www.subaru.com/winterfest and follow #SubaruWinterFest.
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February 2020
Nuggets
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sive membership growth has translated to increased store visits and a larger, more loyal customer base for the world’s largest convenience retailer. The first reference to the “brownie” in America appears in the Sears Roebuck Catalog published in Chicago 1898. Specifically at the direction of Bertha Palmer to be served at the Columbian Exposition World’s Fair in 1893, the brownie was created in the Palmer House Kitchen in the late 19th century. The recipe is the exact same one used for the brownie served in the Palmer House Hilton today. The Old Fashioned, a cocktail made by muddling sugar with bitters, adding whiskey or less commonly brandy and garnishing with a twist of citrus is one of many cocktails selected by the IBA International Bartenders Association for use in the annual world cocktail competition in bartending. Valentine’s Day, a day of love and romance is a very popular day to get engaged. The average size of a diamond in an engagement ring is around one carat and the most popular cut of the diamond is round. The wedding band is a universal symbol of love and is worn closest to the heart.
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PHOTO: JOHN STOFFER
New legislation requires restaurant and bar employers to have a written sexual harassment policy. By the end of 2020, all Illinois employers must provide sexual harassment prevention training to all employees on an annual basis, regardless of employment classification. There is no time frame specified in which the training must be provided to a new hire, but just that training must be provided annually. Approved online training is available through ServSafe’s Sexual Harassment Prevention for the Restaurant Industry program in English and Spanish. Questions? Contact Mary Wilkie, IRA Director of Education, at (312) 380-4121 or mwilkie@ illinoisrestaurants.org with any questions.
Family O wned & O p erated S . M artinelli & C omp any based in W atsonville, C A h as been p roducing its p remium q uality sp ark ling cider and ap p le j uice for over 1 5 0 years. I ts ap p le sh ap ed and ch amp agne style glass bottles are iconic h allmark s of th e brand. C elebrate V alentine’s Day with a bottle of th eir S p ark ling B lush , made from U . S . grown fresh ap p les and a h int of rasp berry j uice.
PHOTO: LETTUCE ENTERTAIN YOU ENTERPRISES
Get Compliant
Aire Ancient Baths, located in an industrial historic building at 800 W. Superior in Chicago, offers experiences for absolute relaxation of body & mind on the thermal bath traditions. Edible Arrangements has a collection of gourmet chocolate covered strawberries to incredible fruit baskets for any occasion. Every 4-oz of Welch’s 100% Grape Juice is made with more than 20 Concord grapes and counts as 1 serving (1/2 cup) of fruit. Welch’s 100% Grape Juice helps support a healthy heart. King Spa & Sauna is a Korean Spa open 24 hours a day, 7 days a week and is located at 800 Civic Center Dr. in Niles, IL. The spa offers great relaxation to relive stress from the body and mind The Ancient Asian treatment that King Spa uses originates from the Earth’s natural elements of crystals, salt, soil and wood. Services include massage, facial, body scrub, acupressure and more. Red roses are the traditional symbol for romance and love, pink roses can stand for elegance and sweetness and yellow roses can create happiness. To keep your roses longer, remove the leaves that fall before the water line in your vase and cut the stems of the roses on a diagonal. See’s Candies, with over 200+ shops makes over 26 million pounds of candy every year. Customize your own 1 pound heart shaped box for your Valentine online at sees.com. They even carry some kosher chocolates. Since expanding its 7Rewards loyalty program two years ago, 7-Eleven, Inc. has seen membership in the app-based platform almost triple (278 percent) from 9 million to 25 million members. This explo-
AROUND CHICAGO With Valerie Miller LETTUCE ENTERTAIN YOU EVENTS
FEBRUARY EVENTS, 2020 Tuesday Tasting Tour at Bar Ramone Tuesday, February 4, 6:00 PM – 7:00 PM
Food Industry News® February 2020
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Kikkoman Ramen Soup Mixes
As trendy Asian noodle shops continue to spring up across Chicago and the nation, America’s rediscovering ramen. Once known only as a quick, conve-
Whether you’re a wine enthusiast, or an entry-level-sipper, grab a glass at Bar Ramone for an exploration of wine from famed regions at their “Tuesday Tour”. Join them the first Tuesday of each month at 6:00 PM as their in-house Sommelier pours favorites from a featured region, while getting an education on the history of the wine, how to sip it, what to sip it with, and more! Take a trip down the Oregon Trail of wine and taste Pinot Gris, Chardonnay, and Pinot Noir from one of the premier wine producing areas in the world. As you sip, enjoy perfectly paired snacks like Pork Belly and sample three 3oz pours of red and white wine. Reserve your tickets, limited space available. For more info visit –barramone.com PHOTO: LETTUCE ENTERTAIN YOU ENTERPRISES
Sweetheart High Tea at Mon Ami Gabi- Oak Brook Tuesday, February 11 from 3:00-5:00 pm Stop in the name of love and make your way to Mon Ami Gabi Oak Brook for Sweetheart High Tea! On their Valentine’s Day inspired High Tea they bring you a decadent presentation of the finest French offerings in their cozy bistro. Take your pick from a wide range of hand-selected brews, tea sandwiches and holiday appropriate pastries made by their talented chef team. Reserve your tickets. For more info visit-monamigabi.com.
Winter Beef Series-Flannery Beef at the RPM Steak
PHOTO: JOHN STOFFER
Monday, February 17-Join RPM Steak for its third annual Winter Beef Series: a three -part educational class and dining experience. Learn and taste your way through several courses of RPM’s exclusive collection of beef, with wine pairings to match, including: Second in the series, Dry-Aged Beef featuring Flannery Beef. Coming from Flannery Beef out of San Francisco this dinner includes 28-day “Jorge” Rib Chop with béarnaise, Classic Wellington with seared foie gras and bordelaise and Texas-Style Beef Ribs with truffle mac & cheese. Reserve your tickets. For more info visit-rpmrestaurants.com
Encore French Winter Classic Cooking Class at Mon Ami Gabi – Oak Brook
Saturday February 22, 10:00 AM -12:00 PM -Join Executive Chef Bruce Williams as he shares insider tips on how to prepare three soulful winter dishes at the French Classic’s Cooking Class. Throughout the class, guests will enjoy each course for lunch, paired with French wines. A recipe booklet will be given out so you can prepare the dish at home. Advance tickets required, as space is limited. For more info visitmonamigabi.com
PHOTO: LETTUCE ENTERTAIN YOU ENTERPRISES
MARCH EVENTS Green High Tea at Mon Ami Gabi –Oak Brook Tuesday, March 10, 3:00-5:00PM- Make your way to Mon Ami Gabi, Oak Brook for High Green Tea. A St. Patrick’s Day inspired event, it will bring you a decadent presentation of the finest French offerings in a cozy bistro. Take you pick from a wide range of hand-selected brews, tea sandwiches, and holiday–appropriate pastries made by their talented chef team. Can’t make it to High Tea in March? Save the date for their Easter High Tea taking place on April 7th, 2020. For more info visit-monamigabi.com
Winter Beef Series –Australian Wagyu at RPM Steak
Monday, March 9- Join RPM Steak for its third annual Winter Beef Series: a three-part educational class and dining experience. Learn and taste your way through several courses of RPM’s exclusive collection of beef and wine pairings to match. This is the third and final dinner in the Winter Beef Series and is all about Australian Wagyu-some of the world’s rarest and most exquisite type of beef prized for its rich marbling and dense meaty flavor. Indulge in Black Onyx Nigiri with Australian umi and Kaluga caviar, Westholme Kushiyaki with sesame and miso and Cape Grim Short Rib with confit trumpet mushrooms and beef-fat vinaigrette. Reserve your tickets. For more info visit –rpmrestaurants.com
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nient snack in a bag, ramen today is all about satisfying noodles and fresh, wholesome ingredients in a rich, hearty broth. Now that menu instances are up 92% in commercial operations from 2012, it’s a great way to attract diners of all ages, especially millennials and Gen Z. Similar to barbecue in the US, ramen is the soulfood of Japan and diners are in on the secret. Produced at an USDA Approved Facility, Kikkoman uses real meats! These ramen bases use Pork Extract & Fat cooked from the freshest bones for a fragrant, rich, creamy broth. If you already make your own soup, these soup bases can be used to strengthen your broth and achieve consistent quality. TonkotsuRamen Soup Mix: Made with USDA-certified pork and chicken, this umami-rich broth brings the authentic flavors of ramen soup to your menu. TonkotsuRamen Soup Mix (Green Label): Made with a formulation similar to that of Kikkoman TonkotsuRamen Soup Mix—all the traditional flavor with no added MSG. ShoyuRamen Soup Mix (Green Label): Kikkoman ShoyuRamen Soup Mix uses traditionally brewed Kikkoman Soy Sauce and chicken broth to bring Tokyo-style ramen to your menu with no added MSG. Miso Ramen Soup Mix (Green Label): Vegetarians can now enjoy Kikkoman Ramen Soup Mix too! This lighter alternative to pork/chicken broth has less fat and the full-bodied miso flavor that consumers crave with no added MSG. With four flavors, Kikkoman’s Ramen Soup Mixes offer unlimited combinations. See their ad on page 42 of this issue.
Before you berate employees, look in the mirror at the dummy who hired them.
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Food Industry News® February 2020
National News
Hot stuff is now available from Frito-Lay—introducing Doritos Flamin’ Hot Limon and Doritos Amped-Up Cool Ranch flavor. Also, Cheetos introduces Cheetos’ new ready-to-eat Popcorn, bringing the legendary taste of the iconic Cheetos seasoning — Cheddar and Flamin’ Hot. All four flavors are now available nationwide.
Bake located at 2246 W. North Ave. in Chicago, IL is the vision of husband and wife pastry chefs Eric and Jennifer Estrella. Bake is a combination of their combined 30 years of experience working in luxury hotels, bakeries and restaurants from California to New York and everywhere in between. The shop is so cute and cheerful. Their motto is “Fresh is Always Best.” Once you try one their scrumptious treats you will agree.
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Annual Organic Farming Conference will be held at the Lacrosse Center Feb. 27-29, 2020 in Lacrosse, WI. Benihana announces a strategic restaurant development and growth plan. The plan is centered around four key initiatives which include, new restaurant development in the U.S, select U.S. acquisitions, U.S Franchise development, and International development in the Caribbean, Central America and South America. Dunkin brings back beloved Girl Scout Cookie inspired coffee flavors; Coconut Caramel and Thin Mints—available from now through the beginning of spring 2020 at participating Dunkin restaurants nationwide. Food Network South Beach Wine & Food Festival presented by Capital One will be held Feb. 19-23, 2020. High Peaks Plant Based Sausage announces launch in the United States. The sausage brand will introduce four flavors in multiple regions across the country, with plans to continue retail expansion through 2020. A new ValuePenguin.com survey found that 56% of Americans who flew on an airplane in the past 12 months said airline customer service is declining. Lowe’s Companies
Inc. will hire more than 53,000 full-time, part-time and seasonal associates across its more than 1,700 U.S. stores. Milwaukee RV Show, Wisconsin’s largest RV Show will be held at the Wisconsin Exposition Center 8200 W. Greenfield in West, Allis, WI on Feb. 22 - Mar. 1, 2020. Mountain High Organics, Inc. breaks ground on new state-ofthe-art distribution facility in New Milford, Connecticut. The new 28,000 distribution center is scheduled to open in the second quarter of 2020. Oaklawn Racing Casino in Hot Springs, AR, selected Intelity as part of a $100 million expansion project. This includes the construction of a new event center, expanded gaming and additional restaurants, luxury hotel, pool and spa. Southwest Airlines was ranked No.1 by J.D. Power website satisfaction studies. Over the last year, Southwest has made several digital enhancements to Southwest.com, and the mobile app to improve the customer experience. The Mid America Restaurant Expo will be held at the Greater Columbus Convention Center in Columbus, Ohio Feb. 23-4, 2020.
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Food Industry News® February 2020
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PEOPLE SELLING THE INDUSTRY WITH CARY MILLER
Ron Woerman is with Spartan House, located 1032 Prairie Street in Peoria Illinois. Spartan House is a very busy, successful restaurant, with a craft forward menu and interesting cocktails. Portions are generous and the prices are affordable. Dine there and you’ll quickly notice that the staff is warm, friendly and welcoming. They are open 7 days for lunch, dinner and late-night dining, as well as breakfast on the weekend. Donald Pfleiderer is the president of enVIROmatic Corporation, one of our industry’s leading hood and duct cleaning companies. Don’s accomplishments include various product patents and innovative programs for kitchen exhaust systems. Don is the founder of Envirospection® National Inspection program, inspecting kitchen grease exhaust systems for some of North America’s largest restaurant chains. Because of Don’s vast fire protection and fire prevention expertise, his opinion is often requested by municipalities, fire marshals, insurance companies and restaurant chains. You can see the enVIROmatic ad on page 16 of this issue. Erik Barkley is with Tugboat Coffee, an awardwinning local coffee roaster supplying coffeeshops and restaurants. In a handful of years, Erik has earned the accolades of coffee lovers across the local region because of Tugboat Coffee’s smooth, soft character. Erik uses a proprietary method for roasting beans which results in consistent, smooth batches of coffee every time. Tugboat also collaborates with several breweries to create delicious coffee infused beers which have also won numerous awards. You can find Tugboat’s phone number listed in our directories under Coffee Roasters. Raz Maliach, Amanda Hughes and Bob Zehr are with InVision Systems, a local firm offering a full selection of security, access control, CCTV and alarm solutions for the food and hospitality industries. InVision consults, designs and installs customized security systems for every application. Over the past 18 years they have earned a reputation for value, service and integrity. Tom Bairaktaris is the owner of Park Packing, one of the City of Chicago’s last slaughterhouse, processing and retail butcher shop operations. For three generations, Park Packing has been slaughtering fresh pork, goat and lamb which is sold to butcher shops, retailers, further processors, jobbers and distributors. They are conveniently located in the Chicago Stockyards area, at 41st and Ashland Avenues. Wholesale and retail cash and carry is available 7 days a week.
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Scott Conant Hosts as Chefs Compete to Make Sweet Masterpieces Food Network’s celebrated culinary battle sweetens the competition with new primetime series Chopped Sweets, premiering Monday, February 3rd at 10pm ET/PT. Hosted by Chopped judge Scott Conant, each episode features four bold chefs competing to take on the toughest test of their lives. Faced with baffling ingredients and an unrelenting clock, these sensational sugar-savvy chefs must utilize a sweet-themed ingredient within their mystery baskets through three rounds to create different dessert iterations to impress Scott and a rotating panel of culinary experts who determine which chef will be chopped, and who will achieve sweet success and walk away with $10,000! “Chopped Sweets takes viewers on a sweet and exhilarating culinary ride, pushing some of the most talented chefs to their limits to create beautifully crafted desserts from eccentric mystery ingredients,” said Courtney White, President, Food Network. “Scott Conant brings his culinary and judging acumen as host to all the action, making Chopped Sweets a welcome addition to the Chopped family.” In the premiere episode the chefs find adult beverages in every basket as they must figure out a way to balance booze with pastry perfection. A special beer and a frozen treat are part of the puzzle in the first round, while a potent pop and a festive frosting meet in the second basket. In the third and final basket, will the larger than life cocktail win over the judges who are thirsting for truly fantastical desserts? Other episode themes feature the chefs taking on carnival ingredients as they set out to make whimsical desserts and creating miniature sweet concoctions that prove to be delectable little works of art. And see what happens when the chefs learn they will have to make breakfast-themed desserts each round with the baskets full of reminders of the most important meal of the day, including a coffee drink, a cleverly designed candy and waffle dough. For more of Chopped Sweets, visit FoodNetwork.com/ChoppedSweets to go behind the scenes of the competition, including a tour of the sweet new set, and learn the judges’ best baking tips. Join the conversation on social media using #ChoppedSweets.
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foodindustrynews.com
Food Industry News® February 2020
CHEF PROFILE Eric Babula
How To Get Fired in 120 Characters Or Less
When will your employees learn? When a Greeley, Colorado waitress got stiffed one-too-many times, she took to social media to deride not just the customers but denigrated their ethnicity. The restaurant quickly did damage control by firing her. Apology posted, but after the post, it was too late. If you are going to say horrible things on social media about your customers, nine times out of ten, you’re going to get fired for it. The server learned a valuable lesson (and we would imagine she had a hard time finding another job for a while). The first thing an employer does when looking at a potential new hire is Google them. It’s a smart warning to employees to either stay off the profanity online or at least set those rants to “private” first.
2020-2021 Food Predictions
Simplicity and elegance in cooking and plating will showcase clean, bright and There will be an emphasis on healthier bold flavors. plant-based options that will focus on The hearty vegetables will continue to the connection between what we eat and take over the world and most likely rehow it fuels the mind, body and soul. Wild place a lot of the main courses. food, foraging and vegetables will take a Keto options and attention to dietary front seat in the kitchen in 2020. restrictions will push forward at fast food and quick PROVIDING GROCERY, FOOD MANUFACTURING AND service. RESTAURANT INSURANCE SOLUTIONS FOR OVER 24 YEARS! Younger generations, Coverages may include — but are not limited to: who are dining out in larger • Food and drug regulatory compliance groups and more frequent• Health, dental and vision benefits ly than ever, are placing • Food spoilage value on restaurants that • Commercial auto will adapt their offerings • Workers compensation to match a more social and • Liquor liability communal style of eating, For more information or a no cost/no-obligation free policy audit, please using international dining cultures (like Israeli and contact: Steve Gabinski steve_gabinski@ajg.com | 630.285.3686 Korean) as inspiration.
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Executive Chef, Hubbard Inn 110 W. Hubbard St. Chicago, IL 60654 BIRTHPLACE: Pensacola, FL, but grew up in Foristell, MO out in the woods. FIRST FOODSERVICE JOB: Busboy at the one Chinese restaurant in my hometown at 15 years old. FAVORITE FOOD: To cook, anything I haven’t cooked before. To eat, anything I didn’t cook. I’m too critical of my own work. AWARDS/HONORS: I took 2nd place in the 3rd grade spelling bee. MEMORABLE CUSTOMERS: I was working at an Austrian restaurant and we had a regular guest who was very difficult to please. I offered her some hardboiled eggs at the end of service one night, and while placing them in her purse, she complained “Great, now I have to make egg salad”. WORST PART OF JOB: The physical and mental toll but do your best and you’ll always walk away with your head held high. MOST HUMOROUS KITCHEN MISHAP: Not humorous at the time, but I had to work at a restaurant in downtown Minneapolis during the Super Bowl. We were bought out by the NFL host committee for the entire event. On the first day, I slipped on fresh ice and shattered my collarbone. The ER doctor gave me a sling, some Ibuprofen and best wishes, and I went straight to work. I worked for almost 2 weeks with my hand in my chef coat like Napoleon. When I got home, a surgeon consult literally said “gross” when he looked at my x-ray then gave me a titanium collarbone. WHAT PART OF YOUR JOB GIVES YOU THE MOST PLEASURE: Teaching. Showing a novice cook or server how and explaining why to do something they haven’t done before then coming back to find them explaining it to someone else. Priceless. IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY? Cinematographer. I’ve loved film from a very young age. BEST ADVICE YOU EVER GOT WAS: It doesn’t matter what you do, do it well and you’ll never have a bad day. WHERE DO YOU LIKE TO VACATION? My backyard. I have a small garden of vegetables and flowers that I love to tend while I spend time with my wife. WHAT DO YOU ENJOY MOST ABOUT FOOD INDUSTRY NEWS? I like that FIN covers all aspects of the industry. One source for fine dining, tech trends, big box business and everything in-between OTHER THAN FAMILY, WHO WAS YOUR GREATEST CULINARY INFLUENCE: Anthony Bourdain. Not for his food, but for his view and understanding of what we do and how hard we strive for greatness. Or even just appreciation.
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Food Industry News® February 2020
Page 47
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