Food Industry News January 2020 Web Edition

FOOD INDUSTRY NEWS

FOLLOW US ON FACEBOOK AND TWITTER!

38 CELEBRATING

JANUARY 2020

FOOD

Tuesday, March 24, 2020; Moretti’s Chicago, (Edison Park) Guest Speakers • Raffles Direct Vendor Contacts See Page 40

INDUSTRY NEWS YEARS

FOUNDED 1982

YOUR LOCAL MARKETPLACE FOR ALL OF THE BEST SUPPLIERS AND BRANDS

JANUARY 2020

INSIDE THE FANTASTIC, FABULOUS FAT RICE

AROUND CHICAGO: SWEET BASIL CAFE .................. 39 CHEF PROFILE ............................................... 10 CHICAGOLAND NEWS .......................................... 6 DIRECTORY & CLASSIFIEDS ................................ 33 DINING WITH MS. X ........................................... 4 NATIONAL NEWS ............................................. 44 PEOPLE SELLING THE INDUSTRY .......................... 45 TRAVEL: CELEBRITY CRUISES ............................. 46 Introducing the Silver Platter Savings Program, where select vendors will offer Food Industry News readers special pricing, discounts or rebates on their purchases. Look for ads with this logo for special pricing and value added services.

jan 2020 1-8.indd 1

Fat Rice is a global exploration of homestyle comfort food that focuses on unique dishes inspired by global Portuguese and Asian heritage recipes from Madeira to Macau. Opened in 2012 in Chicago’s Logan Square neighborhood by partners Abe Conlon and Adrienne Lo, this casual eatery features a lively atmosphere, vibrant décor, and family-style service that belies its unique food and wine menu.

In addition to Abe being honored as the 2018 James Beard award winner for Best Chef: Great Lakes and named a “Rising Star” by StarChefs in 2015, Fat Rice has been recognized by Bon Appetit (Top 10 Best Restaurants in America, 2013), Jean Banchet (2013 Best New Restaurant winner/2015 Restaurant of the Year), as well

as a recipient of The Michelin Guide’s Bib Gourmand (2014-2020). In July 2016, Abe and Adrienne opened two adjoining concepts, The Bakery at Fat Rice, a Chinese Bakery and evening snack bar, as well as The Ladies’ Room, an intimate craft cocktail lounge inspired by the fan tan (Chinese gambling halls) and red light districts that proliferated around Macau in the mid 19th and 20th centuries.

The duo also released their first cookbook, The Adventures of Fat Rice, a compilation of recipes that explores the vibrant food culture of Macau. After seven years of business, Lo and Conlon expanded The Bakery at Fat Rice to The Bakery & Café at Fat Rice to highlight a new, savory side of The Bakery in September of 2019.

Located at 2957 W. Diversey Avenue, Fat Rice is open for dinner Tuesday-Saturday (5:30pm to 10pm), for lunch service Wednesday-Saturday (11am to 2pm) and Sunday (11am to 3pm) Continued on page 44

12/12/19 2:39 PM

P| 847-699-4839

jan 2020 1-8.indd 2

12/12/19 2:39 PM

Food Industry News® January 2020

Page 3

Prediction: Many Americans will be Using Copper Water Bottles by 2022

Stainless steel and glass water bottles provide the perfect environment for bacteria to thrive. If we do not frequently clean these bottles, we will ingest loads of bacteria. Did you know copper combats bacteria by nature? Hospitals are even starting to incorporate copper into their equipment and facilities as a result.

Berigora’s pure copper water bottles exploit these germfighting properties.

But why pure copper? Copper has many benefits: It is an essential trace mineral for cell growth and other bodily functions, it enriches water with ions, and it fights bacteria. It’s perfect for cold season! We can also reduce plastic consumption by switching to a reusable copper water bottle. Isn’t copper toxic?

Anything that’s over-consumed may become toxic.

The recommended daily intake of copper is 2mg. Toxicity occurs at 200 times that! Our bottles only released a maximum of 0.5mg over an eight-hour period. Use only water in our bottles to experience the benefits adding acidic fruits or other beverages can cause excessive leaching of copper.

Berigora was created because many copper water bottles use lacquer coating, plated copper, or simply not a pure copper alloy. They use high-grade, pure copper. You can tell an authentic copper water bottle by the way it oxidizes. The outer surface will oxidize after the first day - in time it will develop a beautiful patina, just like the Statue of Liberty! – SOURCE Berigora

A job is not some transient shelter; its heart is in the personalities of the people who invest their sweat to make it successfful.

Global Fine Wine Sales Dipped Last Quarter Worldwide auction sales of rare and fine wine were RestauRant equipment RepaiR down 16% in the third quarter this year, dropping

Food INdustry News 1440 Renaissance Drive, Park Ridge, IL 60068

847-699-3300 Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller, Advertising/Vice President 847-699-3300 x12 Davy Kusta Independent Advertising Consultant (708) 439-1155 James Contis 1927-2013

MaCkay Right to “Call $59.9 million from $70.4away!” million. The decline reflects the smaller number of auctions in Hong Kong and London compared with the same period in 2018, but the third quarter is also typically the slowest for wine auctions, Peter Meltzer writes. – Adapted from Wine Spectator

Mackay Heating & mecHanical

Food Industry News Issue 1, January 2020 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

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

Copyright © 2020 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America

Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, HVAC and All Types of Cooking and Food Prep Equipment

Anthony Bourdain Auction Benefits CIA callScholarship John mackay: 847-381-0448

, SCHAumBuRg The auction of AnthonymAllS Bourdain’s personal beBARRIngTOn & SHOPPIng In nW SuBuRBS longings brought in more than $1.8 million, a portion of which will benefit a travel scholarship in the late chef’s name. “We are tremendously grateful that “Call MaCkayportion Rightofaway!” such a generous these auction proceeds will support the Anthony Bourdain Legacy Scholarship at The Culinary Institute of America,” CIA president Tim Ryan said in a statement. – Adapted from NBC News

RestauRant equipment RepaiR

Mackay Heating & mecHanical

jan 2020 1-8.indd 3

RestauRant equipment RepaiR

Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, HVAC and All Types of Cooking and Food Prep Equipment call JoHn mackay:

847-381-0448

“Call MaCkay Right away!”

Mackay Heating & mecHanical

Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, HVAC and All Types of Cooking and Food Prep Equipment call John mackay:

847-381-0448

BARRIngTOn, SCHAumBuRg & SHOPPIng mAllS In nW SuBuRBS Growing consumer concern about climate change, plastic waste and other environmental problems has businesses taking serious steps to address sustainability issues, The Hartman Group CEO Laurie “Call MaCkay Right away!”

Demeritt writes.

“The moral, even spiritual, overtones evident in consumers’ relationship to sustainability stem not just from a search for hope and resilience but also a sense that collective action and even sacrifice is necessary for progress,” she writes. – Adapted from SmartBrief

1 in RestauRant equipment RepaiR

#

Mackay Heating & mecHanical

Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, HVAC and All Types of Cooking and Food Prep Equipment call JoHn mackay:

12/12/19 2:39 PM

Food Industry News® January 2020

Page 4

DINING WITH

MS. X JAUNARY, 2020

When Unknown Callers Try to Get you To Say “Yes”

Scam phone callers may be trying to record you saying “yes” and then using that as an acknowledgement to push through some sort of order that sounds as if you’d approved it. When answering an unknown caller who asks, “Is this...?”

Simply respond “speaking,” “what is this in regards to?”or “no.” Many scams originate outside the U.S. and use robo-technology without live operators.

Architectural Metal Work Stainless, Copper, Aluminum, Steel, Bronze Interior and Exterior Installations

■ Bars ■ Walls ■ Tables ■ Ornamental Hoods ■ Railings ■ Shelving ■ Counter Tops ■ Cabinets ■ Decorative Finishes Our expert craftsmen will beautify your space and bring your vision to life, on-time and on-budget. We’re an architectural sheet metal company with Old World quality for the New World economy.

To learn more or for a free quote call us today at (630) 289-3421

jan 2020 1-8.indd 4

ALEF SAUSAGE & DELI 354 Townline Rd. MUNDELEIN, IL 847-55-0008. This is a small deli and grocery shop offering a good selection of European specialties. I went there to pick up some of their all natural beef salami. Once you try it you will be hooked. They also have homemade sausages and a good selection of salami and cheeses in the case. I also picked up some of their Hungarian salami. You can also find some interesting cookie and biscuit selections . Somef the designs on the packages were so cute. They have prepared soups and meal items too. When you get to the counter to pay they had a big display of chocolate bars on the counter with a lot of interesting flavors. If you can’t make it out here you can find some of their products in some select grocery stores.

CAFÉ ZUPAS 1422 E. Golf Rd. SCHAUMBURG, IL 630-259-4062. They’re known for their soups, protein bowls chef crafted salads and sandwiches. It’s a gorgeous, clean, sleek ,modern looking restaurant. I decided to get a soup and a salad combination. The southwestern potato & green chili soup was light and creamy and it came topped with tortilla chips. It was so good! If you are soup lover, you have to try them out. For my salad I tried the Thai steak salad which was a mixture of lettuces, cucumbers, tomatoes and topped with chopped cashews. They use high quality ingredients in their cuisine. My meal came with some bread and they gave me a chocolate covered strawberry.

KURA REVOLVING SUSHI BAR 1719 E. Golf Rd. SCHAUMBURG, IL 630-283-0654.

They are located in the lot outside of Woodfield Mall. Once you are seated, you will be able to place your order on a touch screen tablet located above the table. They have pictures of the food items on the screen to help make your selection easier.

Pick your item and quantity. I ordered a couple kinds of sushi rolls and some of the crispy chicken. The food comes directly to where you are sitting on a conveyor belt and stops right in front of you. Once you are finished with your plate, there is a slot where you can insert the used dish. If you order 15 plates you can win a prize.

MEXICAN REPUBLIC 7404 W. Madison FOREST PARK, IL 708-689-0850. Located along Forest Park’s colorful Madison Street row of bars, restaurants, shops and bookstores, MR offers Mexican fare and discounted drinks with a revolving menu of gorgeous meals. The excellent Enchiladas con Mole Coloradito is corn tortillas filled with choice of roasted chicken or beef picadillo and topped with mole coloradito, onions, cilantro, pinto beans, and Mexican rice. We loved the Shrimp Fajitas; sauteed shrimp with bell peppers, onions, tomato, guacamole, sour cream, and jalapeno salsa, Mexican rice, and pinto beans. They have an amazing beef brisket in mole coloradito, black beans, Mexican rice, grilled corn, and Morita mayonnaise. Stop in for drinks and tacos or empanadas if on-the-run; this place is a great find with flair!

It’s a bit hard to pick just one thing, so ask for a recommendation.

NIKKO’S 1421 N. Rand Rd. Arlington Heights, IL 847-870-0180. This is a fast food restaurant with plenty of seating inside. They have a couple stalls outside where you can place your order on the menu board. I ordered outside and one of their employees brought my order to the car. They have burgers, hot dogs, beef, gyros, chicken, sausage ribs and so much more. The prices were very reasonable. Their bratwurst with the works was delicious, so was the bun it was served on; steamed and fresh. I also got an order of their crinkle cut fries and an order of the fried mushrooms, which were so good!

SARPINO’S PIZZERIA 4830 N. Pulaski Rd. CHICAGO, IL 773-205-1111. Pizza is the specialty of the house and they make their dough from scratch every day. Create your own pizza with choice of toppings or choose one of their specialty or gourmet pizzas. They also have calzones and sandwiches. I tried one of their Ham & Cheese Calzones. It was made fresh and served hot. The cheese was gooey and the dough was a golden brown, brushed with garlic butter which smelled heavenly. You can order ahead, but if you choose to stop in they do have a couple tables where you can sit and eat. If you’re looking for a late night snack they are open unit 3AM every day.

THE BAD APPLE 4300 N. Lincoln Ave. CHICAGO, IL 773-360-8406.This is a bar and restaurant serving up an incredible selection of beer and burgers. I’ve never had a burger with peanut butter on it so I ordered the Elvis’s Last Supper which was a burger topped with bacon and a big dollop of peanut butter. The creaminess of the peanut butter along with bacon and the flavor of the burger all worked well together.

It came with a generous portion of house cut fries and to go with your fries they had their own house made ketchup on the table. I definitely have to return to try some of their other burgers. This is a great place for everyone including kids and they do an awesome job serving you.

12/12/19 2:39 PM

jan 2020 1-8.indd 5

12/12/19 2:39 PM

Page 6

foodindustrynews.com

Food Industry News® January 2020

Local News

Economical V8 gasoline and turbocharged diesel engines, offer driver-friendly design, one of the strongest frames in their class.

No wonder Mitsubishi Fuso trucks are the right choice for your business.

www.fusotrucksofchicago.com

Don’t Risk It: Is Your Restaurant Website ADA Compliant?

If you have been following the news recently, the U.S. Supreme Court rejected an appeal by Domino’s about whether a blind man’s failure to be able to order a pizza from its website violated the Americans with Disabilities Act (ADA).

This has far-reaching implications for all restaurants because not only must their physical locations be ADA compliant, but their websites and mobile apps must be disabled friendly. With no official guidelines, exactly what can restaurants do make sure they don’t fall foul of a lawsuit?

Unfortunately, restaurants are especially vulnerable to ADA lawsuits because of the nature of their business. For many restaurants, their website isn’t just a menu, it is a way of ordering food, too. Because the “goods and services” offered online are the same in store, the website will be held to the same standard as the restaurant’s physical location.

How to make Restaurant website ADA compliant? Here are 10 ways to make your restaurant website disability-friendly that follow the Web Content Accessibility Guidelines (WCAG).

1. Underline or describe your links.

2. Underline navigation links on top menu and footer 3. Button color contrast 4. Content Added in Color is Appropriately Contrasted 5. All media needs subtitles / transcripts (audio and video).

6. Links Have Accurate and Unique Descriptions 7. Headings Are Correctly Structured 8. Images Have Alternate Text 9. Consumers should be able to navigate the website using only a keyboard.

10. Consider a Skip Navigation Link Making sure that your website is accessible is not a one-time deal. Every time you make a change to your website or add a new feature, you’ll need to re-establish that your website is still accessible. Yes, this is a pain but it’s a lot less painful than getting slapped with a lawsuit.

The Digital Restaurant team is helping restaurants build restaurant website with ADA-compliance guidelines. The Chicago-based company also provides digital marketing services including custom web and mobile app design, social media, email and mobile marketing. More information is available at thedigitialrestaurant.com or see their ad on page 11.

jan 2020 1-8.indd 6

The Jel Sert Company introduces Starburst Gelatin and Hostess Dessert Kits. Starburst Gelatin gives Starburst fans a new way to enjoy their favorite candy flavors and create new recipes. They are available in iconic flavors - All Pink (Strawberry), Cherry, Lemon and Blue Raspberry. Hostess Dessert Kits are an easy-to-make layered parfait available in Twinkies, Ding Dongs and Orange Cupcakes. Visit hostessdessertrecipes.com for recipes such as Ding Dong Campfire Smores Pudding Pops, Orange Cupcakes Pudding Eclairs, Twinkies Birthday Cake Waffles and many more. They are available at leading national and regional retailers.

The 36th Annual Chicago Motorcycle Show & Swap Meet will be held Jan. 31-Feb.1, 2020 at the Tinley Park Convention Center in Tinley Park, IL. B4 Festival – Bourbon, Brews, BBQ & Blues and local restaurants will be held on Jan. 25, 2020 at the Grossinger Motors Arena in Bloomington, IL. Bridal & Wedding Expo will be held at the Donald E. Stephens Convention Center in Rosemont, IL Jan. 4-5, 2020. Cash for Kids, Chicago’s only Johnny Cash Festival and Fundraiser for the Pediatric Brain Tumor Foundations features music on three different stages will be held at the Irish American Heritage Center in Chicago on Jan. 25, 2020. Champaign Country Restaurant Week will be going from Jan. 24-Feb. 1, 2020. Chicago Boat & RV & Sail Show will be held at McCormick Place South in Chicago Jan. 8-12, 2020. Chicago Restaurant Week will be going on Jan. 24Feb. 9, 2020, a 17 day celebration of the city’s award winning culinary scene. During Chicago Restaurant Weekend diners can enjoy special prix fixe menus at nearly 400 restaurants throughout Chicago and nearby suburbs.

Cooper’s Hawk Winery & Restaurants is opening a new loca-

tion at 6731 Dempster in Morton Grove, IL. Corelle Brands, a leading manufacturer and maker of iconic houseware brands such as Pyrex, Corelle, Instant Pot and SnapWare plans to open Creative Kitchen Studio in Chicago’s Merchandise Mart. Cosmic Comic Con will held at the Pheasant Run Resort 4051 E. Main St. in St. Charles, IL on Jan. 4, 2020. Cubs Convention will be held at the Sheraton Grande in Chicago Jan. 17-19, 2020. Deli 4 You m a European grocery store is planning on opening their fourth location on S. Randall Rd. and County Line Rd. Disney on Ice presents Road Trip Adventures will be held at the Allstate Arena in Rosemont, IL on Jan. 23-26, 2020. Enchanted Railroad at The Morton Arboretum, 4100 Route 53 in Lisle, IL. displaying miniature model railroads will be held Jan. 17-Feb. 23, 2020. iLandscape – The Illinois & Wisconsin Landscape Show will be held at the Renaissance Schaumburg Convention Center in Schaumburg, IL on Jan. 29-31, 2020.

Oak Park River Forest Chamber of Commerce Bite Nite will be held on Jan. 31, 2020 at the Nineteenth Century Club. White Sox Festival will be held at McCormick Place West Jan. 24-25, 2020.

12/13/19 2:32 PM

Available in: CARVED “OFF THE CONE” (100% Yield) Gyro Cones Gyro Strips

Our Gyros are proving to be the customer‘s choice from coast to coast Give us a call today and find out why we are not only Chicago’s Favorite, but why we will be your favorite too.

847-228-7070 www.devancofoods.com jan 2020 1-8.indd 7

12/12/19 2:40 PM

Page 8

foodindustrynews.com

Food Industry News® January 2020

Wine Increasingly Shaped by Millennials Current wine consumption patterns show continued growth for cabernet, sparkling wine, rose, prosecco and sangria, along with increasing growth for private wines and those offering alternative packaging, according to Silicon Valley Bank Wine Division founder Rob McMillan. But wine consumption habits are constantly evolving, particularly in response to the increasing marketing power yielded by millennials, who tend to be frugal, to favor spirits versus wine and to prefer drinking in moderation or even abstinence, he adds.

– Adapted from Forbes

New Cutter Mixer from Thunderbird Available From Fox Valley Farms (630) 231-3005

Bewildered is the fox who lives to find that grapes beyond reach can be really sour. — Dorothy Parker

jan 2020 1-8.indd 8

Kroger Opens CFC in Wisconsin The Kroger Co. America’s favorite grocer, and Ocado, one of the world’s largest dedicated online grocery retailers, today announced Pleasant Prairie, WI, as the sixth location for a Customer Fulfillment Center (CFC).

“Kroger is incredibly excited to construct one of our industry-leading Customer Fulfillment Centers in Pleasant Prairie, WI, in relationship with Ocado to bring fresh food to our customers faster than ever before,” said Robert Clark, Kroger’s senior vice president of supply chain, manufacturing and sourcing. “Through our strategic partnership, we are engineering a model for the region, leveraging advanced robotics technology and creative solutions to redefine the customer experience for our customers in Wisconsin and Illinois.”

The CFC will become operational 24 months after the site breaks ground and will serve customers in Wisconsin, northern Illinois and northwest Indiana. – SOURCE: The Kroger Co.

Thunderbird introduces its new VCM-60 Vertical Cutter Mixer with double blades cutting system which combines the cutting, mixing, blending and kneading in one machine.

Other features include a 3-phase 12.5Hp powerful motor, 99 minute digital timer, strong stainless steel cover with clear window to see operation and a 60 qt. mixing bowl. For more info, see Thunderbird’s directory listing under Food Service Equipment.

12/12/19 2:40 PM

jan 2020 9-16.indd 9

12/12/19 2:50 PM

Page 10

Food Industry News® January 2020

foodindustrynews.com

BUY u SELL u TRADE

NEW & USED EQUIPMENT LEASE To own wiTh

EQUIPMENT SPECIalS

Chef Profile

$1.00 BUY oUT!

3 YEAR FinAnCing AvAiLABLE! oR 90 DAYS DEFERRED inTEREST!

PARTS- Fast Service

FUll SERVICE DESIGN & laYOUT aSSISTaNCE aVaIlaBlE

Best Prices On All Brands!

ICE MAKERS AS LOW AS $95.00 PER MONTH

Visit Our Showroom 8223 S. Harlem Burbank, IL

(708) 233-0808 “Daily Delivery to Chicago and All Suburbs” www.ramarsupply.com 3 Year Financing With No Interest! Or 90 Days, No Payments, No Interest!!!

CALL ToDAY FoR oUR CURREnT SALE FLYER

Together, Celebrating 60 yearS in business!

Distribution & Processing

Perishable logistics

• Retail Co-Packing and Distribution • Full-Service Cutting and Processing • Servicing: Chains, Wholesale & Distributors • Beef, Pork, Chicken, Lamb and Veal • 65k SqFt Facility, 10k SqFt Processing Room • 5 Temp Zone Cold Storage

• Refrigerated or Dry LTL • Brokerage Services • FSIS Compliant • Inventory Tracking • Pick and Pack Capabilities • P&D Cross Dock Services

weinsteinmeats.com

pdsli.com

7501 Industrial Drive • Forest Park, IL 60130 866.226.5196

jan 2020 9-16.indd 10

Gabriel Rosado Hartsfield Village Retirement Community 10000 Columbia Ave., Munster, Indiana Birthplace: Chicago, IL. Current Position: Executive Chef / Director First Foodservice Job: Portillo’s Hot Dogs Favorite Food: Authentic Italian, Barbecue and Caribbean Awards/Honors: Certified Executive Chef, CEC from the ACF Excellence in Management-2017 Chili Champion -2015 1st-Chef’s Choice & People’s Choice Chili Champion-2017 1st-People’s Choice & 2nd Chef’s Choice Taste of Care-Best Presentation Award-2015 Taste of Care-Best Appetizer Award-2016 Taste of Care-Best Appetizer Award-2017 Worst Part of Job: Managing shortage of labor.

Most Humorous Kitchen Mishap: April Food’s prank on myself, staff had a White Chocolate Crème Brulee that was actually bruleed mayo. Yuck!

Favorite Food to prepare: Any What part of the job gives the most pleasure: When residents, patients and guests expectations are exceeded.

If you couldn’t be a chef, what would you be and why: A leader in some fashion or another.

Best advice you ever got was: Never ask someone to do something that you wouldn’t yourself.

Where do you like to vacation: Somewhere tropical What do you enjoy most about FIN: Keeping up with community and that is shows continuous support to the industry and the ACF. Other than family, who was your greatest culinary influence?: Jose Garces, indirectly worked for him and his drive to be great and successful was truly an inspiration.

12/12/19 2:50 PM

Food Industry News® January 2020

Page 11

How Managers Can Support Workplace Safety Safety in the workplace is everyone’s responsibility, but managers have to do their part to ensure their workforce stays healthy, whatever industry they’re in. Here are five pieces of advice from the EHS Today website for creating an atmosphere dedicated to everyone’s well-being: ■ Champion safety from the top. You and your fellow managers should talk about safety issues often. Your senior executives should, too. When employees see their leaders taking safety matters seriously, they will, too.

■ Conduct safety surveys. Don’t wait for employees to bring up problems and concerns. Survey them about potential hazards in your workplace, and ask for suggestions on how to make work safer.

■ Huddle before shifts. In a manufacturing or retail environment, it makes sense to meet briefly with your team before the start of every shift to check in on what’s happening that day, ask whether employees have any safety concerns, and issue instructions for staying healthy and safe.

■ Talk one on one. Make a point of talking to employees individually—not just during their performance reviews, but as often as possible. Ask about any concerns they have. Then act on them.

■ Perform ongoing training. You can’t just spend a few minutes on safety training during orientation and expect it to stick. Provide regular training to reinforce safety skills and teach new ones—when you get a new piece of equipment, for example.

GROW YOUR BUSINESS WITH

Build Brand Awareness With Fleet Graphics & Signage!

GREAT FOR ANY SIZE BUSINESS • • • • • • •

CALL TODAY!

Most Trusted Food Retailers in the U.S. H.E. Butt Grocery was named America’s most-trusted grocery retailer in a market study by Winsight Grocery Business, followed by Kroger, Publix and ShopRite.

Walmart was the nation’s most widely

Saving Time and Money on Your Printing, Signage, Apparel and Promo Products Accurate Printing provides a wide array of print communications, related services, and promotional products to fulfill their customers’ operational and marketing needs. PRINTING, SIGNAGE, APPAREL AND PROMOTIONAL PRODUCTS. They pride themselves in establishing long-term relationships with clients from Fortune 500 corporations, national restaurant chains, to local family-run operations. Accurate Printing has achieved success by continually tailoring its products and service offerings to meet the ever-changing needs of their clients.

Two of the popular products and services for the restaurant industry right now are poly-paper menus and EDDM Mailings. The menus are printed on a synthetic stock that is water and tear resistant, providing a lightweight high-end look and feel for a menu that will stand the test of time. EDDM Mailings (Every Door Direct Mailing) is a great cost-effective option to reach all of your local current and future customers.

Their fulfillment and distribution capabilities deliver complete custom solutions for all your business needs. Accurate Printing is an innovative resource utilizing cutting-edge technology to streamline print procurement and distribution, while maintaining the highest level of brand identity. They develop custom website portals for online ordering to many restaurant chains for easy ordering.

Their business focus is simple: to help their clients obtain the greatest value for each dollar spent and they proudly stand behind their commitments at all times. You can find them listed under Printing-Custom Items in our Buyers Directory on page 35 of this issue.

jan 2020 9-16.indd 11

Vehicle Graphics Interior & Exterior Signage Window Graphics Wall Murals Floor Graphics POP Graphics Banners

AmericanGraph.com | 888-774-6270 shopped food retailer, and ALDI has risen up the ranks to be the sec-

ond-most shopped.

– Adapted from Winsight Grocery Business

ITALIAN BEEF All Natural Flavor Since 1934 ■ ONLY NATURAL INGREDIENTS ■ HOT & MILD ITALIAN SAUSAGE

WHOLESALE CASH & CARRY • CALL FOR SAMPLES: 773-237-7530

Specialty Distributor Specializing in ■ Customer Service Excellence ■ Frozen, Dry, Refrigerated Items ■ We Stock Your Freezers

Call today to have a salesperson visit you.

708-695-9471

12/12/19 2:50 PM

Page 12

Food Industry News® January 2020

foodindustrynews.com

Call Us Now To Start Saving Money! Chefs Anticipate Future

Lock in Low Energy Prices Now, Before They Increase Increase Your Profits & Save Money Electric ■ Natural Gas ■ Demand Response Solar Power and Lighting Upgrades

About CES: We Are Your Local Food Industry Energy Specialists.

We are small, nimble, efficient and service oriented.

Our hallmarks are honesty, integrity, service and value.

Menus

Ten New York City chefs thought about what dinner might look like in 2029 and came up with a creative slate of dishes that lean heavily on vegetables, seafood and ingredients rescued from the scrap pile. Chef Dan Barber’s zucchini steak with a side of sirloin points to a future when meat is no longer the star of the plate, while chef Kia Damon reimagined chicken tenders with environmentally friendly frogs’ legs.

Anticipation for Amazon’s New Grocery Concept

Amazon has yet to disclose details on its plans for a new grocery concept set to launch in Los Angeles next year, which has industry watchers speculating. Some guess the spaces will double as fulfillment centers with robots quickly picking and packing orders while others guess the format could be more like no-frills, low-priced German grocery chain Lidl. – Adapted from The Seattle Times

– Adapted from Grub Street

To See How Much You Can Save, Call Mike Hyman, Owner, 630-817-3164 “We look out for you, we know the market, and no account is too small or too large for us to serve.”

4500 S. 1st Avenue, Lyons, IL (773)847-1820 accuratescalecompany.com

FOOD INDUSTRY SALES SERVICE

Illinois’s largest scale showroom featuring Adam Equipment, and many others!

Grease Trap Pumping And Water Jetting Serving The 13 County Chicago/Indiana Industry Environmental and Industrial Services

The Industry’s Lowest Rates and Best Service

LICENSED AND APPROVED TO HAUL AND DISPOSE OF ALL TYPES OF LIQUID WASTE

Family Owned & Operated ■ 7 Day/24 Hour Emergency Service ■ Sewer Back Up Experts Largest Fleet of Pumping Vehicles To Insure The Best Service All Work Guaranteed, 24 Hour Service

Call Now For A Free Estimate: (888) www.tierra-environmental.com

551-1998

Save Big $ With Our Money Saving Preventative Maintenance Programs

jan 2020 9-16.indd 12

Fashion Outlets of Chicago is First Chicagoland Area Shopping Center To Allow Alcoholic Beverages in Common Areas Macerich’s Fashion Outlets of Chicago, located at 5220 Fashion Outlets Way in Rosemont, today announced Tapville Social is now open in the shopping center’s Food Court.

Tapville Social offers guests an opportunity to purchase local and regional beers and ciders as well as wine selections from some of the top wine regions in the country. Guests will have the option to bring their beverages with them throughout the shopping center and into select stores, making the Fashion Outlets of Chicago the only shopping center in the Chicagoland area to allow alcoholic beverages throughout its common areas.

“Fashion Outlets of Chicago prides itself on consistently providing our visitors with new and innovative offerings,” said Katie Walsh, Senior Marketing Manager of Fashion Out-

lets of Chicago. “Just in time for the holiday season, Tapville Social brings an elevated and fun experience to our shopping center that can’t be found anywhere else in the Chicago area.”

Located in Fashion Outlets of Chicago’s Food Court on Level One of the shopping center, Tapville Social’s new self-pour concept will create an exciting and casual experience.

Guests ages 21+ will be issued a Pour Pass (linked to their credit card or pre-paid with cash) and will be able to pay by the ounce and curate their own experience, from sampling several beverages to filling up with their favorite. Tapville Social will also offer a loyalty program on its mobile app which will allow patrons to collect rewards points and prizes.

“At its core, Tapville Social was built on connecting people over a great drink, and what could be more social than a shopping center?” said founder and CEO Joseph Tota.

“I can’t think of a better partner to launch this new concept than Fashion Outlets of Chicago.”

Survey: Millennials Care Less About Fat than the Rest of Us

Millennials are less concerned about fat and calories in their diets and more likely to use technology to track their health than the general population, according to the International Food Information Council’s 2015 Food and Health Survey. Fifty-four percent of millennials said they reduced consumption of solid fats, compared to 61% of the general population, and 20% of millennials believed all sources of calories have an equal effect on weight gain, compared to 27% of the general population. – Adapted from FoodBusinessNews.net

We are told that talent creates its own opportunities.

But it sometimes seems that intense desire creates not only its own opportunities, but its own talents.

–Eric Frommer

12/12/19 2:50 PM

Food Industry News® January 2020

Page 13

Avoid Money Mistakes You don’t have to be a financial genius to handle your money successfully. Just avoid simple mistakes, as are spelled out on the CNBC Make It website: n Investing in trendy stocks.

If you’re investing, don’t put your money into the latest stock market darling. Your best bet is to invest a specific amount every month into low-risk options, such as index funds. Index funds are both inexpensive and diversified, and unlike individual stocks, they historically earn a steady, predictable rate of return. n Buying a new car.

Cars start to depreciate the moment you drive them away from the dealership. To get the most for your money, financial experts recommend purchasing an almost-new car that’s coming off the end of a two- or threeyear lease. Such vehicles are usually in good condition with few miles on the odometer, so you can get a good discount. n Forgetting closing costs. When buying a house, remember that you’ll be paying for more than the structure itself.

Closing costs like property taxes, homeowners insurance, inspection fees, and application fees can add up to 2–5 percent of the total, so budget for those when you decide how much house you can afford.

jan 2020 9-16.indd 13

The Council of Whiskey Masters: Advisory Board Members Named

The Council of Whiskey Masters, a U.S. education and certification body for expertise in whiskey, has published the full list of individuals joining the organization’s Advisory Board.

THE COUNCIL OF WHISKEY MASTERS has recently launched a 4-level study & certification program for aspiring and established whiskey professionals. Level 1 of the program provides an introduction to the world of whiskey, via a Scotch track or a Bourbon track. After earning either the “Certified Scotch Professional” (CSP) or “Certified Bourbon Professional” (CBP) designation of Level 1, candidates can pursue comprehensive and global whiskey knowledge by sitting for the Level 2 exam leading to the “Certified Whiskey Specialist” (CWS) designation. Level 2 will provide a detailed treatment of Irish, Canadian and Japanese whiskey, in addition to full coverage of Scotch and American whiskey. From there, candidates can move to the “Master of Scotch” (SM) and “Master of Whiskey” (WM) levels to demonstrate their lifetime dedication and highest competence in the beverage class.

The inaugural Advisory Board consists of the following individuals, in alphabetical order. The list can also be found at www.whiskeymasters.org/whiskeymasters: Steve Beal, Dave Broom, Lew Bryson, Martin Duffy, Rick Edwards, Sr., Sebastien Gavillet, Tobias Gorn, Monique Huston, Davin deKergommeaux, Charles MacLean, Joseph V. Micallef, Andrew Moldenhauer, Peter Mulryan, Arthur Nägele, Eddie Nara, Fionnán O’Connor, Hans Offringa, Marcy Rudershausen, Bernhard Schäfer, and Jack W. Smith, Jr. To learn more about THE COUNCIL OF WHISKEY MASTERS visit www.whiskeymasters.org, or write to Office@ScotchMasters.org.

The one permanent emotion of the inferior man is fear—fear of the unknown, the complex, the inexplicable. What he wants above everything else is safety.

— H. L. Mencken

INTERNATIONAL

Sweden Gets 100% Recyclable

All of Coca-Cola’s plastic bottles in Sweden will be recyclable in 2020, according to the beverage company. The move will reduce the company’s use of virgin plastic by 3,500 tons a year, according to a statement by Coca-Cola European Partners. – Adapted from Bloomberg

Food Waste Increased Fiber in Tortilla Campden BRI (EU) has successfully used food waste to double the fiber content of a tortilla, helping it achieve a ‘high fiber’ claim. The team working on the project replaced 20% of the tortilla’s wheat flour with butternut squash peel powder.

– Adapted from Food News International

12/12/19 2:50 PM

Page 14

FROZEN DESSERT EQUIPMENT SALES & SERVICE ■ Soft Serve ■ Shakes ■ Batch Freezers ■ Custard ■ Gelato ■ Ice Cream

REFRIGERATION SALES & SERVICE

On Time • Fair Pricing All Work Guaranteed Ice Cream Freezers Walk - Ins Reach- Ins Frozen Beverage Beer Systems Prep Tables Soft Serve Equipment

We Service All Brands Call Today!

KOOL TECHNOLOGIES 630-483-2256 7 Day/24 Hour Service kooltechnologies.com Now Servicing Commercial Heating & Air Systems

We are a full-service accounting and tax firm with practical solutions for real issues.

Let us be your all-in-one resource to help you succeed.

Contact Christian Ortiz for a free consultation

(847) 498-1040 Si Habla Esponol

An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it will also make better soup.

jan 2020 9-16.indd 14

foodindustrynews.com

Executive Chef Elizabeth Sweeney and Executive Pastry Chef Thomas Gorczyca Join LondonHouse Chicago Culinary Team

LondonHouse Chicago (85 E. Upper Wacker Dr.), the luxury lifestyle property on the corner of Michigan Avenue and Wacker Drive, announces the appointment of Elizabeth Sweeney as executive chef and Thomas Gorczyca as executive pastry chef.

Originally from North Dakota, Executive Chef Elizabeth Sweeney began her culinary career by studying at the Western Culinary Institute in Portland, OR, where the school’s proximity to wine country and the Pacific Ocean contributed to the cuisine and curriculum. Afterwards, Sweeney studied culinary arts, nutrition, and food science at the University of NebraskaLincoln. She continued her education at Roosevelt University in Chicago, achieving a master’s degree in Hospitality and Tourism Management. The school’s hospitality program emphasized lodging management; food and beverage management; and meeting, events, convention, and exhibition management.

From there, Sweeney developed her expertise with experiences at restaurants throughout Chicago, working at Lettuce Entertain You’s Spanish tapas restaurant Café Ba Ba Reeba as sous chef, and then at French bistro Mon Ami Gabi as chef de cuisine. She then accepted a position at The Illinois Institute of Art as adjunct chef instructor in the A la Carte Kitchen/The Backstage Bistro, the student-run restaurant with a focus on seasonality. After six years there, Sweeney left and worked as executive chef and catering chef throughout the Chicagoland area before returning to The Illinois Institute of Art, assuming the role of culinary director, taking charge of operations for the culinary academic department. After four years, in search of a new destination, she left for Kauai, HI and worked as chef de cuisine at Merriman’s Hawaii.

Sweeney is now excited to return to Chicago and lead the LondonHouse culinary team utilizing local, seasonal ingredients.

“We are so pleased to have Chef Sweeney on our team to bring her creativity and leadership in the kitchen to the hotel,” says LondonHouse Chicago Director of Food and Beverage John Belter. “We are excited to have her in this role, where she can enrich the legendary guest experiences we are known for.”

Hailing from just outside of Philadelphia, Executive Pastry Chef Thomas Gorczyca attended Balti-

Food Industry News® January 2020

more International College, where he studied professional cooking, baking, and pastry. After school, he worked as lead pastry cook at The Hotel Hershey in Hershey, PA and as baker at the Sheraton Harrisburg-Hershey in Harrisburg, PA. Six years ago, Gorczyca moved to Chicago and accepted a role at the Intercontinental as pastry chef, managing all day-today pastry operations.

Gorczyca has won a wide variety of awards, including the People’s Choice Award at the World of Chocolate Gala in 2015 and 2016, First Place for Tastiest Cake at Hershey Chocolate Fest 2008, and more.

“The LondonHouse culinary team is proud to welcome Pastry Chef Gorczyca,” says Belter. “We look forward to introducing his original creations to our guests throughout the hotel establishments.”

Sweeney and Gorczyca work side by side to create reimagined dishes and pastries for guests to savor at two LondonHouse establishments: LH Rooftop – the hotel’s tri-level rooftop bar and restaurant on floors 21, 22, and 23 – and Bridges, LondonHouse Chicago’s mezzanine-level lobby lounge where guests can enjoy the hotel’s afternoon tea service and all-day menu.

They will also support the current offerings and creation of new ones for the hotel’s meetings, events, and weddings packages. Guests staying at LondonHouse Chicago can enjoy their menu creations from the comfort of their guestrooms via in-room dining.

LH Rooftop opens at 11 a.m. Monday-Friday and 10 a.m. Saturday-Sunday. To make a reservation at LH on 21 or 22, guests can call 312.253.2317, email RSVP@londonhouse.com, or visit Tock. Bridges lobby lounge serves an all-day menu of food and drink 11 a.m.-10 p.m. LondonHouse Tea is available at Bridges from 1 to 4 p.m. daily. .

Opened in summer 2016, LondonHouse Chicago offers 452 luxury guest rooms and suites featuring scenic views of Michigan Avenue and Wacker Drive, the Chicago River and many city landmarks. Hotel amenities include Chicago’s only tri-level rooftop venue featuring private dining spaces, an indoor bar, outdoor rooftop terrace, and private LH Cupola, a chef-driven restaurant and lobby bar, retail outlets and 25,000 square-feet of meeting and event space including two ballrooms that can hold more 350 guests. Additional features include a full-service spa, 24-hour fitness center and state-ofthe-art-technology. LondonHouse Chicago is affi liated with the Curio Collection Hotels by Hilton Worldwide. Guests also have the added benefit of earning and utilizing Hilton HHonors® points during their stay. For information, visit londonhousechicago.com.

12/12/19 2:50 PM

Food Industry News® January 2020

Page 15

Thank you to our suppliers! especially:

from:

Girl Scout Cookie Championship, Food Network Launch Limited Series

Food Network and Girl Scouts of the USA have teamed up to celebrate one of the most-anticipated times of year with Girl Scout Cookie Championship, a four-episode primetime event that captures the country’s obsession with the iconic cookies. Cookies are only available for a few short months each year, making Girl Scout Cookie® season a nationwide phenomenon. Hosted by Alyson Hannigan (How I Met Your Mother), each episode challenges five accomplished bakers to transform Girl Scout Cookies into showstopping edible pieces of art and takes viewers behind-the-scenes for an up-close look at how the treats are made. Judges Nacho Aguirre and Katie Lee are joined by a rotating third judge, including panelist Carla Hall, to ultimately determine which competitor made the most stunning creation. The results include a giant double barrel toasted marshmallow cake made with Girl Scout S’mores®, a ten-layer Do-si-do®/Peanut Butter Sandwich red velvet globe cake complete with peanut butter buttercream and Thin Mints® transformed into a three-tiered blueberry mint glacier cake.Girl Scout alums Hannigan, Lee and Hall are joined by current Girl Scouts each week. The series kicks off Monday, February 3rd at 8pm ET/PT. “We’re excited to celebrate Girl Scout Cookie season with Food Network!” said Girl Scouts of the USA CEO Sylvia Acevedo. “These beloved treats are part of the largest girl-led entrepreneurial program in the world-each purchase helps girls learn important business skills and have impactful leadership experiences. As Girl Scout Cookie Championship shows, there are many exciting things girls do in Girl Scouts, from the cookie program to space exploration to outdoor adventures to incredible travel opportunities.

There’s something for every girl!”

“I’m thrilled to be hosting Girl Scout Cookie Championship,” said Hannigan. “The creativity of these bakers is amazing - I can’t wait to share the show with my girls.”

In each episode, five talented bakers go head-to-head to determine who will be named Girl Scout Cookie champion. The competitors must make a large amount of creative and delicious treats using Girl Scout Cookies and then flex their business skills, tap into their inner entrepreneur and sell their creations, just like Girl Scouts do. The sweets are tested by host Alyson Hannigan, the judges and a crowd of hungry tasters who decide who stays and who goes. The remaining contestants must then make a themed, mindblowing creation that transforms Girl Scout Cookies into an edible masterpiece and only the most impressive baker is left standing.

Viewers can head to Food Network’s social pages to catch up with host Alyson Hannigan, get to know the judges’ favorite Girl Scout Cookies and watch as they attempt a blindfolded taste test. Plus, take the Girl Scout Cookie quiz to see if you can identify these famous treats. Join the conversation using #GirlScoutCookieChampionship and tell us which Girl Scout Cookie you’re obsessed with.

jan 2020 9-16.indd 15

JEREMY KUDAN It is with profound sadness that the Kudan Group announces the death of its friend and founder Jeremy Kudan, on November 27, 2019. Jeremy was acknowledged as a leader in the real estate industry with a reputation for honesty, humanity and eagerness to provide the highest level of service to all. The Kudan Group pledges itself to continue to honor Jeremy’s memory by following his example into the future.

As they have in the past 20 years of the firms existence, they will continue to serve those who turn to them with the expertise that Jeremy fostered in their company. It is their pledge that every member of the Kudan Group team will strive in every way possible to further the ideals that their founder espoused- “To always do our best for our clients in every way possible”. They are very grateful to all those in the food and real estate industries who expressed their condolences and respect for Jeremy. May Jeremy’s memory continue as a source of blessing. –The Kudan Group

Remembering Abby Mandel

December 12 would’ve been the birthday of Abby Mandel (1932-2008). Sarah Stegner, co-owner/cochef of Prairie Grass Cafe (601 Skokie Blvd., Northbrook and founding board member of Green City Market, wants to keep her vision alive. Prairie Grass Cafe is raising money for the market’s The Edible Gardens in honor of its founder Abby’s birthday and the 20th Anniversary of the Green City Market.

Guest donations will go directly to The Edible Gardens, located in the Lincoln Park Zoo and run by Green City Market.“It reaches so many inner-city children and helps them understand where their food comes from. It’s an interactive garden that the children either plant or harvest depending on the season. It’s free and open to the public,” Stegner said.

12/12/19 2:50 PM

Page 16

foodindustrynews.com

Food Industry News® January 2020

Qdoba Selling Again?

Qdoba Mexican Eats could be put up for sale less than two years after its sale to Apollo Global Management as the market for mergers and acquisitions in the restaurant space intensifies. A Bloomberg story confirmed that Apollo is con- Above: Janet Angel was invited to speak about EcoBioClean’s patented sidering a sale of the chain, which it acquired from Jack in the Box in 2018 for technology to clean the ocean after an oil spill. Her addressed for the $305 million. Franchisees were recently notified of the possible sale.

Maritime Alliance International Oceanic Blue Tech Week, took place in – Adapted from Bloomberg

jan 2020 9-16.indd 16

San Diego, California. See their ad on page 47.

12/12/19 2:50 PM

Food Industry News® January 2020

What’s the Best Pizza Hot Bag? For both catering and delivery, many of today’s bags feature better insulation to meet demand for piping-hot, nonsoggy pies from pizzeria owners and customers alike.

The exteriors are breathable, allowing moisture to escape, while layers of insulation make sure the bag retains heat.

White- or silver-lined, leak-proof bags are also available for sauces or anything that might spill, and silver-lined bags can be used for cold items, such as salads, as well.

Additionally, hot bags’ handles, stitching and closures have improved over the years, making them more durable. But proper insulation is a must to keep foods hot for up to 45 minutes or more. Some manufacturers offer bags with

5”-thick compressed insulation, which keeps the bags from puffing up.

Nylon interior lining lets steam escape while retaining heat so pizzas don’t get soggy.

Some bags include a heating element that’s charged beforehand to maintain hot food temperatures during the drive—technology that has also improved over the years. Though heated options are pricier, operators can rely on them to maintain temperature for 30 to 45 minutes. The best features are these: ■ Fabrics that keep moisture out.

■ Six-sided insulation.

■ Stain-resistance.

■ Strong handles.

■ Sizes that accommodate your pizzas and side orders.

■ Cost, value.

■ Branding and customization options. –PMQ

Page 17

QUALITY PRODUCTS | EXCEPTIONAL SERVICE COFFEE & FOODS -Since 1973-

WARM UP CUSTOMERS WITH

OUR NEW LINE OF GRAVY MIXES!

MR LEE’S FAMOUS, GENUINE SOUTHERN-STYLE GRAVY YOUR CUSTOMERS WILL LOVE!

Cash Remains King. Here’s Why

The lure of plastic made way for apps, virtual currency and a slew of problems that people who orinarily have common sense just shouldn’t have fallen for. How did we get so stupid with our money. Simple: all of those marvelous methods made it easy to act fast and think less; credit, and the appeal of infinite amounts of it, made us forget some simple truths about long green: Hamiltons can’t get hacked. With data breaches of major retailers becoming common, some consumers have turned to cash payments to prevent hackers from obtaining their credit card information. But plastic carries one big benefit that cash doesn’t: If a thief racks up charges on your credit card, you’re protected by the card networks’ zeroliability policies. And banks will most often reimburse you for fraudulent debit card charges.

It’s a great budgeting tool. If you have trouble controlling your spending when you pay with credit cards, then favoring cash or a debit card is best for your finances. With cash, you can spend only what you have, so you may treat your money more carefully if you see real dollars leaving your hands. Divide the cash into envelopes labeled for each category of your monthly budget—or at least for discretionary purchases such as eating out and shopping.

jan 2020 17-25.indd 17

COFFEE & ESPRESSO • FLOUR MIXES • SYRUPS • SAUCES DRESSINGS & MAYONNAISE • SOUP BASES • AND MORE

www.tecfoodsinc.com

CALL US TODAY FOR SAMPLES & INFO

Ask, It’s OK

773.638.5310

and if the time is right.

Say thank you and close the loop. Don’t underestimate the power of gratitude.

Cultivate a buddy. Many newcomers discover that finding a colleague who’ll agree to be their initial “go-to” person makes it much easier to ask questions.

Why are we loath to ask questions? According to several studies, the more questions new employees ask and the more help they seek, the better they perform.

Research shows that question askers are also more satisfied in new jobs and more committed to new organizations. But when interviewed about what in hindsight they got wrong in starting a new AWARD-WINNING MICRO-ROASTER role, executives most commonly say, “I didn’t ask enough questions.”

COLD BREW COFFEE COMMITMENT TO QUALITY & SERVICE Ask short, to-the-point questions. Avoid multipart questions that are hard to understand, much less answer.

Determine whom to ask

–Harvard Business Review

FLAVORED ICED TEAS

630-254-3365 ARTISAN LOOSE LEAF TEA

12/12/19 3:03 PM

Chicagoland’s Beef Specialists Boxed Beef • Custom Trimming • Patties PORTION CUTTING • ALL GRADES FROM UTILITY TO PRIME

Aggressive Pricing • USDA Inspected • Halal Products CALL NOW TO CHECK TODAY’S PRICING

(773) 538-1511 www.steinbachpro.com

$150.00 Off A&P PLUMBING AND SEWER

Tel: 630-231-0905 Indoor Grease Trap Replacement. Call the office for more information.

Hydro-Jetting Emergency!

Grease Trap Pumping

10% Off

$495.00/HR

Includes backed-up bathrooms, floor drains, grease trap, and sewer!

A&P Grease Trappers, Inc.

Emergency service within 24 hours. Holidays excluded.

Tel: 630-231-0905

A&P Grease Trappers, Inc.

Current Route Customers Take an Additional 5% Off! Tel: 630-231-0905

Restrictions Apply. Call for details.

Must be scheduled in advance. Call for details.

A&P Plumbing & Sewer is a Licensed Illinois Plumbing Contractor #055-044513

Am I Boring You? The Real Reasons Why We Yawn Until recently, we thought yawning increased the supply of oxygen to the brain. However, there is mounting scientific evidence to suggest that yawning has more to do with temperature than oxygen. As brain temperature rises, concentration and memory suffer, and a number of tests in humans and animals have shown that yawning is linked to heat, and increases when our brains are getting too warm. By taking a deep breath of cool air, brain temperature drops back down, increasing alertness. –Brain Dump

OVER 30,000 SQ FT. OF QUALITY USED & NEW EQUIPMENT

MARCH Quality Used and New Foodservice Equipment

THE MOST RESPECTED QUALITY USED & NEW EQUIPMENT DEALER IN THE MIDWEST

Visit Our Showroom 930 Fullerton Ave., Addison, IL 60101

630-627-3031 • 800-858-3931

Sé Habla Espanol • www.marchfoodequip.com

jan 2020 17-25.indd 18

Food Industry News® January 2020

Sleep or Work Out? Work outs are best. An extra hour after a full night’s sleep is not going to be as beneficial as a morning sweat session. A single workout can reduce depressive symptoms and lower blood pressure for hours, even in people without hypertension, studies have found. What’s more, workouts can be energizing. A 2006 review of studies by scientists at the University of Georgia found a strong link between physical activity and a reduction in fatigue. Randomized controlled experiments done by the same researchers in 2008 and 2010 confirmed: Working out doesn’t zap energy—it builds it.

Which Diet is More Effective: Low Fat or Low Carb?

We also video and camera lines & replace grease traps. Call today for a quote!

Grease Trap Replacement

Page 18

HOURS:

8:30 a.m. to 5 p.m. Daily Saturday 8:30 a.m. to Noon WE DELIVER QUALITY, VALUE & SERVICE!

Winner: Low carb. Researchers have been bickering over this diet dilemma for decades, but last year, a randomized study funded by the National Institutes of Health firmly tipped the scales in favor of low-carbohydrate diets. At the end of 12 months, low-carb eaters lost more weight than did low-fat dieters (about eight pounds more). But a low-carb diet doesn’t mean no carb, points out Melina Jampolis, MD, president of the National Board of Physician Nutrition Specialists. Low carbers in the NIH study, for example, took in about 30 percent of their calories from carbohydrates— about 110 grams of carbs a day for a 1,500-calorie diet. So, count carbs, don’t cut out your favorite foods. Much of any diet is simple self-control: Eat well, and enjoy a variety of dishes to supply and balance nutritional needs with those things that are yummy. Do it well and there’s plenty of wiggle room for bread, dessert and pasta lovers.

The Surprising Perk of Sarcasm

A caustic coworker could improve your creativity.

Participants solved problems after hearing sarcastic phrases, like an insincere “I am sorry,” in a study in the journal Organizational Behavior and Human Decision Processes. The use of sarcasm helped people to be sharper. Test subjects were three times more creative than a group hearing sincere messages. Sarcasm forces the brain to think abstractly, boosting innovation.

A New Year’s Resolution ■ I will try to make new friends without using Facebook.

■ I will avoid eating anything that my coworkers eat: they’re all fat.

■ I will give up smoking anything but ribs.

■ I will work to find the goodness in everyone, even if they’re all a bunch of lowlifes and liars.

■ I will show motivation to get out the door every day before my managers wake up and find something to steal my personal time.

■ I will respect all denominations, especially tens, twenties and fifties.

■ I will continue to study to continue my education in an effort to improve over the goofballs I deal with daily.

12/12/19 3:03 PM

Food Industry News® January 2020

The Real Reasons So Many New Year’s Diets Fail In a national survey of more than 1,000 Americans, 31 percent of respondents said they believe lack of exercise is the biggest hurdle to achieving weight loss, followed by 26 percent who believe it’s what food you eat and 17 percent who pointed to the financial expenses of a healthy lifestyle. Only one in 10 of the respondents mentioned psychological wellness as a barrier.

“When you talk to anyone about weight loss, they will tell you they don’t exercise enough and that they eat poorly,” Diane Robinson, a neuropsychologist and program director of Integrative Medicine at Orlando Health, told The Huffington Post. “But we also need to understand why we’re eating.” “If we’re aware of it or not, we are conditioned to use food not only for nourishment, but for comfort,” Robinson said.

“That’s not a bad thing, necessarily, as long as we acknowledge it and deal with it appropriately.”

After devouring a delicious meal, the brain releases dopamine, a chemical that’s associated with pleasure. Your body is satisfied, and you feel good. But emotional attachment to food becomes problematic when people heavily rely on food for that feeling. As the Mayo Clinic puts it, “Sometimes the strongest food cravings hit when you’re at your weakest point emotionally.”

Understanding the emotional aspect of our food behaviors is key to maintaining holistic health. Previous studies, including one published in the journal Frontiers in Psychology, underscore the complex relationship between mood, food and overeating. Hunger and food intake are regulated by much more than our biology: Emotion plays a critical role in determining what and how much we eat.

So many of us overlook the mental health aspect of weight loss because while we prioritize our physical health -- you’d go to the doctor for a broken arm or virus -- our emotional well-being is much more abstract: How do you know if you’re “sad enough” to see a therapist?

While there’s more research to be done on the relationship between mental health and weight loss, Robinson said there are things people trying to lose weight can do today to get the brain to work in tandem with other weight loss efforts. Keep a food journal to track unhealthy patterns. Check in with yourself: Are you eating for hunger, enjoyment or for another reason?

For some, working with a therapist may be the key to unlocking some of the emotional aspects behind food behavior. –Excerpted from the Huffington Post

jan 2020 17-25.indd 19

Page 19

GOT ROOF LEAKS? PREVENT ROOF LEAKS BEFORE THEY OCCUR WITH PROPER ROOF MAINTENANCE! Est in 1975, family owned and operated, we specialize in commercial roofing, roof maintenance, sheet metal, skylights, siding, gutters, and tuckpointing.

PROUDLY SERVICING ALL MAJOR CHICAGOLAND RESTAURANTS AND FOOD INDUSTRY BUILDINGS FOR OVER 40 YEARS!

SATISFIED CUSTOMERS INCLUDE: Buona Beef + Four Corners Tavern Group + Bravo Restaurants (Ginos East) Best Foods (Unilever) + Pompei Bakery + Turano Bakery + Phil Stefani Restaurants Chicago Prime and Avante Banquets + Devanco Foods + Angelo Caputos Brookhaven Marketplace + Gene and Georgetti + Burrito Parilla + Chicago Pastry Mission Barbeque + Starbucks + Paisans Pizza + Wrigley Rooftops + Scatchell’s “NOT ONLY DO WE STAND BEHIND OUR WORK, WE ALSO STAND ON TOP OF IT!” PAST

CALL FOR A FREE ESTIMATE

708-387-9784

PRESENT

20,000 SQ. FT AMERICAN FLAG ROOF

www.CareRoofing.net 9536 W. 47th St, Brookfield, IL

Keep Clean Air Flowing In Your Operation

Air quality is important in any workplace. Inadequate ventilation can cause headaches, dizziness, sinus problems, itchy or watery eyes, scratchy throats, and difficulty concentrating on one’s work. Take these steps to keep fresh air flowing (and avoid costly penalties): ■ Keep air vents clear. Don’t block vents with boxes, books, or anything else that might impede air flow.

■ Eliminate odors. Keep your lunch area clean.

Avoid air fresheners that try to mask odors with other strong scents. Wipe down plants to remove dust and help them produce more oxygen.

■ Open windows and doors. Keep windows open as much as possible to bring in fresh air. Don’t close office doors unless privacy is needed.

■ Install fans. Fans in kitchens and bathrooms will clear out odors and mildew and will improve air quality around your workplace.

■ Clean regularly. Employees or a cleaning crew should take care of areas where odor-causing bacteria, mold, and other substances may build up.

■ Store chemicals properly. Make sure any potentially toxic cleaners or other chemical products are locked away where they can’t spread fumes throughout your workplace.

Stress Hates Humor

Stress can be overcome in a few natural ways. After viewing 20 minutes of comedy, participants in a Loma Linda University study had significantly decreased levels of cortisol, the stress hormone that hinders focus.

ATM Placements & EMV Kit Conversions Upgrade your ATM to be EMV card compatible as reverse liability is now in effect!

Upgrade before the end of 2020 or you could be at risk!

Make an ATM your next great profit center.

CALL DAVID HAYENGA, VP & CFO

815-275-8031 WWW.MEIRTRAN.COM

12/12/19 3:03 PM

Page 20

foodindustrynews.com

Food Industry News® January 2020

Latex Gloves Ban Growing Heartbeat of the Operation: A Tour of the Celebrity Infinity’s Galley On a recent guided tour of Celebrity Infinity’s foodservice facilities, Food Industry News was given some fascinating facts.

Below is a fact sheet from the Heart of the Operation that we hope you find informative as well as interesting in context.

The Executive Chef on the Celebrity Infinity Above: One of Celebrity Infinity’s Sous Chefs explained has Brigade of how they feed guests on an average 7 day cruise.

120 chefs working 24/7 to prepare your meals. The brigade is managed by a team of 5 Chef de Cuisine and Sous Chefs. In addition, each area of the Galley has: Pastry Shop 15, Bakery 7, Main Galley 63, Crew Galley 5, and Preparation Rooms (Butchers, Fish Cooks) 7; Pantry Galley 25 including Sushi Cook.

On an average day at sea they prepare and serve over 16,000 dishes for their guests and crew.

Throughout the voyage their staff will prepare many taste tempting exciting dishes. Below they have summarized some consumption figures based on an average 7 day cruise, for your information: Pounds of beef 16,300 Liters of beer 17,500

ily m a F ned Ow

U InspSeDA cte

d

Halal Products Available

jan 2020 17-25.indd 20

Pounds of pork 4,175

Pounds of lamb 6 2,500

Pounds of sausage 1,590

Pounds of veal 3,475

Pounds of turkey 1,900

Pounds of chicken 6,550

Pounds of crab 750

Pounds of fish 14,550

Pounds of potatoes 11,450

Pounds of lobster 1,450

Pounds of fruit 35,600

Pounds of vegetables 37,400

Quarts of cream 1,061

Liters of milk 61,450

Fresh eggs 9,675

Gallons of ice cream 425

Pounds of rice 5,500

Pounds of sugar 7,650

Pounds of jelly 160

Pounds of cereal 1,375

Pounds of cookies 1,568

Pounds of coffee 2,750

Pounds herbs/spices 160

Tea bags 12,025

Bottles of champagne 230

Bottles of gin 125

Bottles of vodka 275

Bottles of sherry 28

Bottles of rum 158

Bottles of liquors 313

Bottles of wines 9,225 Bottles of whiskey 108

Effective January 1st of this year, California began banning latex gloves in restaurants and other foodservice locations, joining a growing number of states that are barring the products because of allergies.

Ohio barred rubber latex gloves in March, joining Arizona, Connecticut, Hawaii, Oregon and Rhode Island in enacting bans in foodservice.

Hawaii also bans latex gloves for first responders and requires medical and dental workers to inquire whether patients have a latex allergy.

The California bill noted that foodservice workers can wear alternatives to latex gloves that including those made from nitrile, vinyl and polyethylene.

Incidences of latex allergies have increased due to widespread exposure to products containing natural rubber latex, according to California Senate Bill No. 677.

Symptoms include itching, flushing, hives, rashes, swelling, asthma symptoms such as choking, shortness of breath, wheezing and coughing, gastrointestinal reactions such as severe vomiting and diarrhea, confusion from hypoxia and life-threatening anaphylactic reactions, which can include severe airway swelling, respiratory failure, a severe decline in blood pressure and potentially death if not treated immediately.

–Ron Ruggless/NRN

12/12/19 3:03 PM

Food Industry News® January 2020

Page 21

Scheduling and Onboarding Essentials Managing a restaurant staff comes with a range of responsibilities, including scheduling and onboarding (bringing in a new hire to learn the job and workplace culture). As new legislation leads to rising labor costs, restaurant operators today are looking to handle day-to-day management tasks more efficiently (and at a lower cost) with new scheduling and onboarding processes. However, this must be achieved while still accommodating employee needs. As restaurant operators entrust the task of bringing in a new hire and scheduling to their floor managers, the following factors should be kept in mind: n Both the front and back of house employees will request time off, so be sure to establish an expectation for shift coverage. n Be prepared for sick days and no-shows. n Servers and bartenders are likely to desire specific shifts, as the tips might be more lucrative during certain times. n Restaurant operators often turn to schedule templates to help them coordinate with their staff members. You can create one in an excel grid, or you can find a free version online.

Here are some key tips for restaurant scheduling and onboarding your staff: n Be aware of the labor laws in your state, to ensure compliance. n Work out a predictive scheduling plan that makes sense for your restaurant staff. n When bringing in a new hire, plan for health care and other benefits, as some employees might be eligible, and certain states require it. n Allow enough time for side work. While this might seem like a no-brainer, it’s not always as simple as it sounds. There will be days when your servers are slammed and can barely get to their side work, which means you will need to adjust. Splitting up the side work into smaller increments might make it easier for those busy days. n Have an open door policy when it comes to questions about scheduling or shift coverage. By giving your team access to you, you’re making it easier for them to adjust to the current scheduling template that is in place. Some members of your team might want open shifts. Allowing your staff to make changes to their schedules will leave them feeling empowered and engaged.

With the help of these tips, you will make it easier for your restaurant staff members to work without the issue of unnecessary overtime pay. Make the most of your restaurant schedule by maximizing your efficiency and inspire your employees to engage and prepare. –NRN/ShiftPixy

jan 2020 17-25.indd 21

Toxic Turnover and Its Impact on Restaurant Operators Today, turnover is a costly challenge plaguing restaurants, making both hiring and scheduling exceedingly difficult for managers With this in mind, operators should create a fair scheduling process that incentives employees to show up to their shifts, and remain with their establishment as long as possible.

How can turnover impact scheduling?

While many employees will abide by the “two weeks notice” standard, managers will undoubtedly have to deal with the consequences of other employees that quit suddenly, and sometimes, right before a shift. If an employee leaves without giving notice, be sure to stay calm. If you’ve done your due diligence and have company protocols in place, you can coordinate with your staff for shift coverage.

Hand Washing Is Essential

Is hand sanitizer just as good as washing with soap and water? According to the Centers for Disease Control and Prevention, your first choice should always be to wash hands with soap and water. It does a better job of getting rid of dirt; harmful chemicals, such as pesticides; and certain types of germs, such as the highly contagious norovirus, Cryptosporidium (which causes diarrhea and vomiting), and the potentially deadly infection C. difficile. A recent study also found that hand-washing may be better than sanitizer at eliminating flu virus (though the study didn’t account for rubbing sanitizer in, which improves its performance). When you wash your hands, scrub for at least 20 seconds, making sure to wash the fronts and backs, under your nails, between fingers, and under jewelry. Water temperature doesn’t matter, and plain old soap will do. But if you can’t get to a sink, or you need to quickly protect your hands often while at work (healthcare providers are a good example), hand sanitizer is a good choice. Though not as effective as washing in some situations, sanitizer still kills many bacteria and viruses, such as those that cause colds, and can be gentler on skin than repeated soapand- water scrubbing.

Make sure to use a product that’s at least 60 percent alcohol—the ingredient that kills germs. Use enough to cover the backs and fronts of your hands, and rub it in until your skin is dry.

12/12/19 3:03 PM

Page 22

foodindustrynews.com

Food Industry News® January 2020

On-Site Welding & Fabrication

39 Years of Serving the Food Industry FULLY INSURED RELIABLE SATISFACTION GUARANTEED

REPAIRS IN: ■ Steam Tables ■ Shelving ■ SS Tables ■ Sinks ■ Oven Doors ■ Counters ■ Fry Baskets ■ Back Splashes ■ Kitchen Utensils ■ Custom Fabrication and More!

KOP Industries Art Kopacek

(630) 930-9516

KOP Industries On-Site Welding & Fabrication kopindustries.com

Dizziness After Standing May Signal Bigger Issues If you often experience dizziness after standing, it’s a good idea to tell your doctor. Harvard researchers studied 165 people with orthostatic hypotension (OH), a drop within three minutes of standing, or delayed OH (DOH), a drop after three minutes— both of which can cause dizziness. Those with OH had a death rate of 64 percent over ten years; DOH patients had a death rate of 29 percent. (Only 9 percent of a control group died over the time period.) Patients were likelier than healthy adults to have a number of underlying health conditions, such as Parkinson’s disease or diabetes, that might play a role in dizziness.

Chicago’s Top Italian Desserts

Chefs Kitchen, 86 Foodservice, Meadowbrook Egg and Dearborn Marketplace recently opened Chicagoland’s largest wholesale cash and carry outlet serving all segments of the food industry. The 100,000+ square foot cash and carry facility is located 1455 W 43rd Street in Chicago, and has products for foodservice, bakery production, c-stores, supermarkets and food manufacturers. They have better pricing than other cash and carry outlets and personalized service, so check them out today.

SPUMONI • CANNOLI • TIRAMISU • SFOGLIATELLE GELATO • ITALIAN COOKIES Taste Why Lezza Has Been Chicago’s Dessert Specialists Since 1905.

For Samples and Ordering Information, Call us Today, 708-547-5969

Request Our 2020 Media Kit! 847-699-3300

jan 2020 17-25.indd 22

CSI Coker Service celebrates its 35th year of “keeping kitchens cooking” with the opening of its new Training, Dispatch and Distribution Facility on 4 acre Villa Park Campus. This is one more step CSI is taking to lead the fi eld in attracting and retaining the fi nest equipment repair technicians in the industry, and offering service excellence to its customers. In addition to full service equipment repairs and maintenance, they also offer short term equipment rentals for festivals and events.

12/12/19 3:04 PM

Food Industry News® January 2020

To Meet Your Goals Keep Them Private

Shouldn’t you announce your goals, so friends can support you? Isn’t it good networking to tell people about your upcoming projects? Doesn’t the “law of attraction” mean you should state your intention, and visualize the goal as already yours? Nope.

Tests done since 1933 show that people who talk about their intentions are less likely to make them happen. Announcing your plans to others satisfies your self-identity just enough that you’re less motivated to do the hard work needed.

In 1933, W. Mahler found that if a person announced the solution to a problem, and was acknowledged by others, it was now in the brain as a “social reality,”even if the solution hadn’t actually been achieved.

Four different tests of 63 people found that those who kept their intentions private were more likely to achieve them than those who made them public and were acknowledged by others.

You have “identity symbols” in your brain that make your self-image. Since both actions and talk create symbols in your brain, talking satisfies the brain enough that it “neglects the pursuit of further symbols.”

In an age of everyone posting and sharing every aspect of our lives, it may seem unnatural

jan 2020 17-25.indd 23

Page 23

NOTHING’S BETTER THAN Try Our Raw and Cooked Products!

• Pastrami

Delicious Flavor That Corned Beef Customers Return For!

• Turkey Pastrami • Roasted Turkey • Roasted Chicken Breast • Hickory Smoked Beef Bacon • Smoked Brisket • Smoked Turkey Breast • Roast Beef • Italian Beef • Halal Breakfast Beef • Natural Corned Beef and Pastrami • All items available Halal-certified

Call Now For Ordering Information And Ask About Special Discounts

773-523-1566

WWW.BEASBEST.COM • SALES@BEASBEST.COM

• Allergen-free items • Gluten-free items

Family-Owned And Operated in Chicago Since 1939

With many years of experience and multiple distribution facilities throughout the Midwest, MacCARB has developed a reputation as the most trusted beverage gas, and service fulfillment companies around. Whether you need beverage grade carbon dioxide, nitrogen, helium, blended gases or just plain service, MacCARB is your single one stop shop.

For Personalized Service, Call us Today!

Phone: 877-427-2499 http://www.maccarb.com

to keep your intentions private, but success demands discipline. If you do tell a friend, make sure not to say it as a satisfaction (“I’ve joined a gym and bought run-

ning shoes. I’m going to do it!”), but as dissatisfaction (“I need to drop my weight, so if you see me screwing up, kick my ass if I don’t, OK?”) – Derek Sivers

Never try to delegate any task you would not do yourself. Make sure your staff sees you digging in. Be a good example.

True leadership uses teaching moments to create the best team.

12/12/19 3:04 PM

Page 24

foodindustrynews.com

Food Industry News® January 2020

Retrain Your Body to Burn Fat Naturally. Do This...

A new study finds that time-restricted eating helped overweight people who were at high risk of developing Type 2 diabetes lose about 3% of their body weight, reduce belly fat and feel more energetic.

There’s a lot of enthusiasm for intermittent fasting — a term that can encompass everything from skipping a meal each day to fasting a few days a week.

Or, how about this approach: Simply limit your daily eating window to 10 hours. This means that if you take your first bite of food at 8 a.m., you’d need to consume your last calorie of the day by 6 p.m.

A new study published in Cell Metabolism offers some evidence that the approach can be beneficial.

Researchers tracked a group of overweight participants who followed this approach for about three months. “Typically, people would go for an 8 a.m. to 6 p.m. eating window,” explains Dr. Pam Taub, a cardiologist at the University of California, San Diego’s School of Medicine, and an author of the study.

During the fasting period, participants were encouraged to stay hydrated with water. Each day, they logged the timing of their meals and their sleep in an

app.

“We saw a 3% reduction in their weight and a 4% reduction in abdominal visceral fat,” says Taub.

“We didn’t ask them to change what they eat,” she explains, though participants consumed about 8.6% fewer calories — likely as a result of the limited eating window.

Our bodies are timekeeping machines. Not only do we have a master clock in our brains, but there are also clocks in all the organs of our body — from the pancreas to the stomach and liver.

Daylight is a main cue to reset our master clock each day, but it’s the first bite of food we take in the morning that may be an important cue to reset other clocks in our organs.

“We are surprised that this small change in eating time would give them such a huge benefit,” says Satchidananda Panda, a professor at the Salk Institute for Biological Studies and a co-author of the study.

Panda and Taub have some theories that may help explain the reduction in belly fat and weight loss.

“When you go into a fasting state, you start to deplete the glucose stores in your body and you start to use fat as your energy source,” Taub explains.

“You can enter a low-grade state of ketosis.”

And once stored fat is fueling your body, “that can lead to a good amount of weight loss,” Panda says.

There are still lots of unanswered questions when it comes to fasting, such as: Are shorter windows of fasting effective? “There is recent data to show that time-restricting [eating to] even 12 hours has beneficial effects,” says Dr. Phyllis Zee, the director of the Center for Circadian and Sleep Medicine at Northwestern University’s Feinberg School of Medicine.

She was not involved in the new study, but we asked her to take a look at it.

“What is interesting is the result on weight loss within 12 weeks,” Zee says.

The study’s participants were overweight and had a cluster of risk factors (elevated blood sugar, elevated cholesterol levels and high blood pressure) that put them at higher risk for Type 2 diabetes and heart disease.

“When you’re constantly giving the body calories, you’re constantly making your cells work,” she says.

Just as your body and brain feel refreshed after a good night’s sleep, the researchers say fasting can help restore and rejuvenate your organs. –NPR

3

Time Out Market Chicago opened to the public on November 21. Located at 916 W Fulton Market, the highly anticipated food and cultural market brings the best of the city under one roof, including 18 of Chicago’s most outstanding chefs and restaurateurs, exciting craft cocktails, culinary and cultural experiences from local talent and more—all handpicked by Time Out Chicago’s editorial team. Spanning 50,000 square feet and three floors, Time Out Market Chicago celebrates the very best the city has to offer with its 18 kitchens, demonstration kitchen, event kitchen, three bars, entertainment platform with bleacher seating and an allseason rooftop bar complete with impressive skyline views. Time Out Market Chicago is open Sunday through Thursday from 8am to 10pm and Friday through Saturday from 8am to 11pm. Select eateries serve breakfast items in the morning, while most others open at 11am; bars stay open until midnight on Friday and Saturday.

“Time Out Market Chicago is excited to welcome our guests to this spectacular space” said Didier Souillat, CEO of Time Out Market. “We created this place to showcase the outstanding talent of which Chicago is so rich. Every day of the week from morning to night, our guests get to enjoy some of the city’s best food, see top chefs in action, sip cocktails created by leading local mixologists and come together around communal tables—and if this wasn’t enough, there are also exciting cultural activations. This year, we have opened five Time Out Markets in North America and the one in Chicago is the largest of them—it’s a big celebration of this fantastic city and it is dedicated to democratizing fine dining. We are making fine dining casual, and casual extraordinary.”

jan 2020 17-25.indd 24

12/12/19 3:04 PM

Plant-based Desserts

Say Hello To Your Newest Profit Center!

Vegan desserts can still No Investment • Generates Cash For Your Business • No Liquor License Required be hard to find on mainAlthough winnings are paid in cash, these are sweepstakes machines. stream restaurant menus How it works: Inserting $10, rewards the customer with $20 in coupon value. and plant-based eaters are This then can be used on www.collagekiosk.com. often limited to a bowl of These machines are completely legal under the Illinois Prize and Gift Act. berries while the omnivores at the table indulge.

But specialty vegan bakeries and ones that boast vegan sections aren’t as uncommon as they were a few years ago, and sweet plant-based treats at the retail level abound. The trend has been growing faster at the retail level, as long-standing brands and startups create new options.

Sales of plant-based ice cream and other vegan froTo start making more money at your location, call COLLAGE LLC today! zen treats hit $304 million in 2018, up 26.5% from the previous year, according to a joint report from the Good Food Institute and the Plant Based Foods Association.

Early entries in the category included So Delicious and Tofutti, and growing demand spurred traditional ice cream companies including Ben & Jerry’s, Haagen-Daz and Breyer’s to add non-dairy options.

Early offerings were typically soy based, followed by products made from coconut milk, rice milk or cashews.

Now, oat milk’s rising popularity is spreading to the frozen dessert case.

Popular oat milk brand Oatly debuted an ice cream line with seven flavors at US retailers this year.

(312)459-3732

Top Factors to Consider in a Point of Sale Designed to Grow as You Do

As your business grows, make sure your point of sale (POS) can scale with you. A benefit of cloudbased platforms for multi-location businesses is the aggregation of all your data within a single management console. From one place you can access enterprise-level reporting for insights into your top selling items, details on how locations are performing against one another, and more. A cloud-based POS makes multi-location management accessible anytime, from anywhere.

Real-time reporting is a non-negotiable feature for Revel Systems client Rosemary Diaz at Xochimex Cantina. “Real-time reporting is a feature I can’t live without anymore,” she says. “As we grow, I’m not able to travel to each store every day. Knowing that I can keep track of every store’s lunch rush or dinner traffic is invaluable.”

For smooth scaling, a POS should also offer global products, settings, and employee management.

This allows you to centralize products and menu items and create universal settings for consistency across locations. It will also help you optimize staff schedules and updates for maximum operational efficiency.

–Revel Systems

jan 2020 25-32.indd 25

Cold weather and damage from Hurricane Dorian have taken a toll on potato crops in the US and Canada, which could result in a shortage of french fries. This year’s US crop is forecast to dip 6.1%, according to the Agriculture Department, and the potatoes are expected to be smaller than those normally used by french fry suppliers.

12/12/19 3:50 PM

Page 26

foodindustrynews.com

OUR nd

32

ANNIVERSARY

Food Industry News® January 2020

Increase Quality and Profits on Catering and Deliveries with DCI!

Offering a Full Selection of Food Delivery & Catering Vehicles: ■ Mobile Cooking Kitchens ■ Insert Ovens & Refrigerators ■ Insulated Vehicle Conversions ■ Refrigerated Trailers ■ Hot Shot Vehicles ■ Food Trucks ■ Vending Vehicles ■ Polyurea Spray Interiors

www.deliveryconcepts.com

Call Today to See How You Can CA$H IN On This Opportunity: (800)

CRACKED, TORN, RIPPED BOOTHS? BEFORE

AFTER

We give you a free estimate, take exact measurements and exactly match your fabric or vinyl and custom sew a booth seat or back replacement! Save over 90% over the cost of buying new seating depending on the vinyl. We work quickly, quietly and neatly around your schedule. With our service, you are never without seating! Over 98% of our customers become repeat customers.

EXPRESS SEATING

FOR A FREE ESTIMATE, CALL BILL TODAY, (877) 321-7372

468-7478

The Walk-Away Point: Winners DO Quit

Safe Winter Driving Here are some tips to help you drive safely during cold winter months: ■ Stopping on slippery surfaces requires longer stopping and following distances. The stopping distance on ice can vary greatly with conditions. Sun, shade, wind, temperature and road surface can all impact traction and make for challenging driving.

■ Stay in the lane that has been cleared out most recently. Avoid changing lanes because of potential control loss when driving over built-up snow between lanes.

■ If you get stuck, use traction mats or spread some sand, salt or other abrasive surface in front on and in back of the drive wheels. If someone is pushing your car, do not let anyone stand directly ahead or behind the wheels as they may be injured by objects thrown by spinning tires.

Stop if the wheels continue to spin and create a deeper rut.

■ Do not use cruise control when driving on wet, snowy or icy roads.

When are workers most likely to leave their companies? Surveys show a dramatic shift in power from employers to job seekers, while an analysis of résumés by the recruiting-software firm Entelo upends the conventional wisdom that workers typically look to move on after four years. Some takeaways from Entelo’s analysis: ■ To avoid an early exodus, employers should strive for a good first year.

■ Recruiters may find workers open to a change sooner than in the past.

■ Short stints have lost their stigma.

– Adapted from AAA Living ■ Ten times as many people leave at one year as at five years ■ Quitting peaks around anniversaries, perhaps influSome of the costliest misenced by vesting schedules and the psychological ap- takes in negotiations take peal of round numbers place when deal makers tend to focus too much on substance—offers, counteroffers, concessions—and not enough on process.

Half of all respondents list hiring, training, and reThree strategies can help taining restaurant staff as their #1 challenge. The top three challenges restaurants are facing today are: hir- set the stage for a successing and training staff, speed to sale, and low profit ful negotiation. margin. Finally, restaurant owners know that simply ■ Negotiators must set real“filling a position” is not the goal; the goal is to fill that istic expectations. position with the right person who embodies the val- ■ They need to clearly idenues of your restaurant, and creating a culture that em- tify all players that will inphasizes training and retaining restaurant staff. This fluence or be influenced by is an overwhelmingly universal and human challenge the deal. that restaurants face. Technology can serve as a tool ■ And they must set to train your staff, and can help out with speed to sale, the psychological frame low profit margin, and many of the other challenges through which the deal will on this list, but the culture of your restaurant comes be viewed.

–Adapted from Harvard Business Review from you.

Negotiate To Win

“What is the biggest challenge for your restaurant?”

To Do This Year ■ Find the best new hires and weed out the ones you’ll mentor-up in your shadow. Excellence isn’t an innate knowledge, it is an acquired ability; make it grow in your operation.

■ Know when to invest, know when to hold. Improvements and small fluoresces make every customer’s experience a little happier. – Phillip Sheldon

jan 2020 25-32.indd 26

12/12/19 3:50 PM

jan 2020 25-32.indd 27

12/12/19 3:50 PM

Page 28

foodindustrynews.com

Food Industry News® January 2020

Leading The Artisan Bread Movement Since 1886

Call Bob Nasshan to Taste and Experience Our Full Line of Traditional and Artisan Breads, Buns, Rolls and Bread Crumbs.

312-733-2020 EXT 1150

CAPtAIN kEN’S fOOdS

Making preMiuM proDucts For over 50 years!

SPANISH RICE

MAC & CHEESE

Try Our Products Including: Chili with Beans, Taco Meat, Tater Tot Casserole, Grandma D’s “Calico” Beans, Chicken Pot Pie Filling

Contact Pacific Coast Marketing

BBQ BEANS

630-820-1170

Or Call Us Direct:

800-510-3811

www.captainkens.com

jan 2020 25-32.indd 28

CHEESY HASH BROWNS

Google has again caused alarm by hoovering up medical data, this time via a partnership with a US hospital chain that involves the health records of 50 million people being shared with the search giant.

Known as Project Nightingale, the plans entail data held by the American medical company Ascension being passed to Google to help build an artificial-intelligence tool for clinicians. Unlike previous medical data-sharing projects, there’s been no effort to anonymize patient data and, worryingly, patients weren’t even told that their data was being shared. Google is able to see full health records including medical diagnoses, along with patients’ names and addresses. The project’s details were revealed by journalists at the Wall Street Journal, and it is now under investigation by the US Department of Health following criticism from politicians. Google said it was “happy to cooperate” with the federal inquiry into its medical work.

MOJOBRICKS INTRODUCE REVOLUTIONARY BAR-B-QUBES!

Mojobricks Bar-B-Qubes are compressed wood chunks that burn slower, cleaner, and impart unparalleled flavor to meats, fish, and vegetables, turning any oven or grill into a veritable smoker.

Chicago, Illinois/December 1, 2019: Mandeo LLC is a trailblazing manufacturer of compressed wood chunks called “Bar-B-Qubes,” which come in various flavors and that are used to impart slow, clean, delicious taste to meats, fish, and vegetables.

Bar-B-Qubes are far superior to wood chips/chunks in that they burn cleaner and release significantly less particulates into the air. The aroma BarB-Qubes produce as they slowly burn is enticing, inviting and promises a pleasant feasting experience for all to enjoy and savor. Bar-BQubes come in many flavors, such as hickory, cherry, apple, Vanilla Bourbon etc.

Bar-B-Qubes by Mojobricks are catching fire in the food world: restaurateurs, chefs, home cooks, and backyard barbeque enthusiasts are fast becoming devoted to these chunks.

Food Network’s Chopped Champion, Chef Phillip Dell says “Mojobricks Bar-B-Qubes are my go-to seasoning when cooking BBQ in any grill or oven.

I use them to win over the judges, the most important kind are friends and family.” The awards keep piling up and Mojobricks products have won many Jack Daniel’s BBQ Invitationals, the most prestigious competition in the nation if not the entire world.

12/12/19 3:51 PM

Food Industry News® January 2020

Page 29

Gloria Cacciatore Turan and Roman & Maricela Rojas

Chicagoland’s Insurance Experts Since 1906 Contact us for the most competitive rates and learn why Chicagoland loves Jos. Cacciatore & Co.

312-264-6055

cacciatoreinsurance.com

4 FAQ’s ABOUT THIRD PARTY AUDITS

What is a 3rd party audit?

Third party audits like AIB and SQF are prestigious evaluation systems for food manufacturing and warehouse facility documentation to ensure that the best operational practices are being followed. A maximum of 1000 points is divided into 5 categories (200 points each) and awarded to the facility.

Integrated Pest Management (IPM) is one of them.

What are some of the things a facility can expect during or while preparing for an audit?

AIB and SQF auditors expect to be provided with documentation they can look through to see if positive or negative trends are occurring within a facility. Some of the things they look for in the pest management category include the presence and quantities of equipment, accurate equipment maps; and up-to-date reports on pesticide usage, and activity history.

Do surprise inspections or audits ever happen?

SQF and AIB usually notify facilities at least a day ahead of time with a specific date that they will be out to complete an audit. However, they may sometimes give a date range of up to two months. Always notify your pest professional of your audit date to

jan 2020 25-32.indd 29

“Our Mexican food is delicious. But it takes more than great food to have a loyal following of customers these days. Which is why we have Karaoke and a DJ! And Salsa dancing classes on Monday nights! Just like our clients are loyal to us, we’ve been loyal to Jos. Cacciatore Insurance since 2003. They know it takes extra effort. And when we needed our insurance to settle a claim, Gloria and her team were there for us. Stop by for dinner & dancing!”

—Roman & Maricela Rojas Aquarius Club & Restaurant 2457-2459 North Pulaski Street, Chicago, Illinois 60639

ensure everything is in tip-top shape prior to their arrival.

What should audited facilities look for when hiring a pest professional?

First of all, are they good communicators? That is the ultimate key to scoring a perfect 200 in the IPM category. Also, can they keep pests out of your facility? Pest issues should not interfere with operations in any way. Finally, is all pest work documented on site and well maintained? That is, after all, what is being evaluated.

This information is provided as a courtesy by Rose Pest Solutions, America’s oldest and most experienced residential and commercial pest management company, since 1860. Rose provides expert Integrated Pest Management solutions to food industry facilities throughout Chicagoland and Milwaukee, Wisconsin.

Rose’s sister company, Franklin Pest Solutions, serves Northwest Indiana, Lafayette, Indianapolis, Southern Indiana and Louisville, Kentucky. For more information, you can find them listed in our Buyers DIrectories under Pest Control.

Buy Direct & Save!

Prices include Curbside Delivery!

• Cooking Equipment • Refrigeration Equipment • Slicers & Grinders • Food Prep Equipment Click Now For Pricing and Free Delivery! www.alphafoodequip.com

Don’t Overfill Your Inbox

Clearing out old emails is essential because that online storage and the space provided is capped. Both Google and Microsoft limit you to 15GB of free storage, and you can end up using it all for emails, particularly if you receive a lot of attachments. When this happens, you’ll no longer receive any messages because they’ll be deleted on arrival. What’s more, you might not realize this is happening. Go to outlook.com and click the cog icon at the top. Click ‘View all Outlook settings’, then select General and Storage to see the amount of space used. Unlike Google’s services, where Drive, Gmail and Photos share the same pool, email storage is kept separate in OneDrive. Check the amount of storage used. Go to drive.google.com and click the Upgrade Storage link on the left. Ignore the sales pitch at the top and scroll down to the bottom to see your Google Drive usage. The overall space used and the amount used individually by Gmail, Drive and Photos is listed.

12/12/19 3:51 PM

Page 30

foodindustrynews.com

The Flavor Experts!

SPICES • SEASONINGS • MARINADES • RUBS

Seasonings For All Types of Sausages, Meats, Poultry, Vegetarian and Culinary Products.

Proprietary Blends and Private Label BRC Certified • FDA Inspected • Shortest Lead Times In The Industry Discover the value and expertise • Aggressive, Fair Pricing we can bring to your business.

• Most Responsive Call us today, (708) 926-2951 • Food Technologist On Staff • Just In Time Delivery For Maximum Freshness & Flavor www.famarflavors.com

CHICAGOBOOTH CHICAGO BOOTH MANUFACTURING

5000 W. ROOSEVELT ROAD CHICAGO, IL 60644 773.378.8400 CHICAGO’S LEADING CONTRACT FURNITURE MANUFACTURER FOR OVER 40 YEARS - SHIPPING NATIONWIDE!

ALL OUR BOOTHS AND TABLETOPS ARE PROUDLY MADE IN THE USA

CALL TODAY! 773.378.8400

UNPARALLELED 10 YEAR WARRANTY!!!

WWW.CHICAGOBOOTH.COM

Boomers Leave Fortunes To Heirs $30 trillion dollars in inheritances is expected to pass from baby boomers to heirs over the next 30 to 40 years. The average American saves 50% of inheritances. The average inheritance for the wealthiest 5% of households is $1.1 million dollars with the next 45% leaving $183,000, and a bottom half leaving $68,000.

jan 2020 25-32.indd 30

Rehiring Past Employees A new study by HR consultants Kronos and WorkplaceTrends.com found that managers are increasingly eager for ex-employees who “boomerang” back to their old firms. Why? Former employees are familiar with the company and cost about 10% less to train than new hires, says workplace expert Steve Viscusi.

Keep these tips in mind if you might want to get rehired someday: –Money

Food Industry News® January 2020

Consumers Turn To Apps, Digital Ordering

Restaurants are doing away with dining rooms as consumers increasingly order food deliveries through apps such as Uber Technologies Inc’s Uber Eats and GrubHub Inc. The newest Chopt Creative Salad Co location, which opened Tuesday in New York, is unlike any of the chain’s other 61 sites.

It has no cash registers or tables for customers.

Atlanta-based Chick-fil-A Inc has similar sites in Nashville and Louisville, where customers order and prepay online with the option for delivery or pickup.

Chick-fil-A is also trying something different, opening three pilot “delivery kitchens” this year - in Chicago, Los Angeles and near San Francisco. The latter is run by delivery platform DoorDash Inc. At those sites, the chicken chain shares kitchens with other restaurants to prepare food for delivery only.

Off-premise digital orders are a major growth area for fastfood and fast-casual chains. More are turning to these so-called dark, virtual or ghost kitchens, which can also save labor and real estate costs.

Workers prepare orders in the kitchen at a Chopt Creative Salad Co., location in midtown Manhattan, in New York City, U.S., November 12, 2019. REUTERS/Brendan McDermid Wendy’s Co said during its Oct. 11 investor day it aimed to open two “dark kitchens” by year’s end in high-delivery markets.

Its franchisee in the Dominican Republic opened one there last month.

A Wendy’s spokeswoman said she could not yet disclose locations for its next dark kitchens.

Some delivery-only locations by startups, independents and celebrity chefs in New York and San Francisco have flopped in recent years.

But in 2019, Uber co-founder Travis Kalanick’s CloudKitchens got a $400 million investment from Saudi Arabia’s sovereign wealth fund, according to a source familiar with the matter. The Wall Street Journal first reported the investment last week.

CloudKitchens, founded in 2016 and based in Los Angeles, builds shared kitchens for delivery-only restaurants to rent. It did not respond to a request for comment.

At the new Chopt location in New York, shelves hold salads ready for pick up, while delivery workers shuttle other orders through the front door. Greeters inside help customers place orders.

In the kitchen, a central prep table stocked with ingredients is flanked by a row of employees on each side who assemble orders.

Privately held Chopt offered pick-up and delivery orders soon after it opened 18 years ago, but today, those orders make up nearly half of its business at larger locations, said Chief Marketing Officer Julie Atkinson.

Slideshow (14 Images) “We are sensing a really huge customer need for speed, for convenience,” she said. “We’re hopeful that this concept really raises the bar on customer convenience.”

Connecticut-based private equity firm L Catterton and consumer company The Hain Celestial Group Inc invested an undisclosed amount of money in Chopt in 2015.

GrowthPoint Restaurants, a fund raised by Chopt CEO Nick Marsh, is Chopt’s original outside investor.

An initial public offering is “an absolute possibility” though not the only course to finance growth, Marsh said.

On Nov. 5, Starbucks Corp opened its first Starbucks Pickup location in the United States for online orders. The midtown Manhattan location is similar to some new Starbucks stores in China, where digital ordering and delivery is more common. –Reuters

12/12/19 3:51 PM

Food Industry News® January 2020

Page 31

Need your sanitation certification?

IRA offers:

Get Certified with the Illinois Restaurant Association

• • • • • •

ServSafe sanitation classes approved in all IL municipalities Classes every week, year-round at the IRA office Bi-lingual instruction - English and Spanish Private classes for groups of 10 or more at your location The most experienced staff in the industry Special pricing for IRA members

ILLINOIS

R E STAU R A N T ASSOCIATION

The certification training you need, at an affordable price. View Schedule and Register Today at illinoisrestaurants.org, or call 312.787.4000.

Get Organized NOW For Your Taxes!

You may think you have months to go before you have to get serious about your taxes. Congress often doesn’t nail down the final tax rules until December. Your W-2 and 1099s won’t show up in the mail until this month.

But once the calendar flips to another year, you have few ways to trim your tax bill. So to avoid unnecessary pain next April, use the rest of 2020 wisely.

Profit from your losses. The fall stock rally may have wiped out any investment losses you were sitting on.

Still, use losses to offset capital gains, write off up to $3,000 of what’s left against ordinary income, and save the remainder for future years.

Shrink your paycheck. You have until next April to top of an IRA or health savings account, but Dec. 31 is the deadline to shelter the max in your 401(k): $18,000, or $24,000 if you’re 50 or older. But you’ll have to up your contribution rate quickly to squeeze more out of your last paycheck or two.

Don’t let a banner year hurt you. If a juicy bonus or home sale pushed you up the income ladder in 2019, you could face a larger than- expected tax bill next spring due to the alternative minimum tax, a parallel tax system that curtails certain write-offs, such as mortgage interest and taxes. And with an adjusted gross income of $309,900 for married couples filing jointly ($258,250 for singles), your deductions could be phased out. To see if you’re at risk, pull out your pay stubs and brokerage statements and use last year’s tax software to get a preview of your taxes. If AMT or phaseouts will be a one-time thing, delay some deductible payments, such as property taxes, until January, says Mark Luscombe, principal federal tax analyst for Wolters Kluwer. That way you’ll get the full benefit of those write-offs when your income falls next year. Or look for ways to reduce your AGI, such as seeing if your boss will delay a bonus.

jan 2020 25-32.indd 31

TWICE THE QUALITY

More Awards Than Any Other Ice Cream

and Half The Price! ___________________________________________________ All Natural • Seasonal Flavors • Full Selection Discover why the country’s finest establishments serve Homer’s.

Taste Homer’s Today!

For Samples and Ordering Information Call Andrew: 1-847-251-0477 ext 102 andrew@homersicecream.com www.homersicecream.com

What’s An Average Job Search?

The average job search takes about six weeks—43 days, to be exact. But wait times vary a good deal depending on the job.

According to recent data, jobs are fi led l most quickly in hospitality (20 days) and retail (30 days). Health care applicants wait 60 days on average. Higher level positions require even more patience. Jobs with “vice president” or “director” in the title take 76 days to fi l on average. Jobs are fi led most quickly in hospitality (36 days) and Healthcare applicants wait 65 days on average.

One thing to do after you’ve dropped off your résumé and had an interview: follow up. A short thank-you email to the interviewer keeps you top of mind. Friendly persistence is key.

12/12/19 3:51 PM

Page 32

foodindustrynews.com

How to Take Control During A Crisis

Mix & Match Cuts

Of Boxed Beef and Portion Controlled Steaks, Chops, Patties, Roasts.

-All Grades-

Delivery and Will Call Available From Our Chicago Cross Dock.

We Supply Supermarkets, Restaurants, Hotels, Clubs, Banquet Halls, Food Manufacturers and Distributors

For Pricing Call David Weinberg

310-245-7703

KLM Sales & Marketing Email us: Eggs@KLMSM.com

DAIRY AND SPECIALTY MANUFACTURING & DELIVERY

HALF & HALF Serving Operators, Distributors & Processors Since 1934

Dairy and Specialty Solutions Custom Products Available CALL FOR OUR COMPLETE PRODUCT LIST

800-933-2500 INSTANTWHIP.COM

Upgrade To Free-Range Eggs Better For The Hens; Better For YOU! For Samples and Ordering Info:

Call 319-683-2206

End a Hangover With Water? Not Likely Sorry, New Year’s revelers, but a jug of water won’t help you after too many cocktails. In a Dutch and Canadian study, researchers surveyed 826 Dutch students on methods of relieving hangovers. More than half drank water before sleeping or during the next-day recovery. Water can prevent dry mouth, but the study found it didn’t lessen the severity of hangover symptoms.

jan 2020 25-32.indd 32

When things go awry, don’t let fear of saying or doing the wrong thing prevent you from taking action. It’s important to remember that some gesture, whether big or small, is better than doing nothing at all.

If you find yourself unsure of how you can lend a hand in a time of need, start by envisioning what you might find helpful if you ever found yourself in the same situation. Channeling that energy into action can be a challenge when times are tough, but these ideas will help give you the inspiration to get started: Sometimes the greatest help can be hearing that you’re not alone. Simple communication: email or a call or a card lets someone know that you’re thinking of them is an important gesture in a time of need. A support system that helps chase away a sense of isolation is important.

Relying on the vastness of social media is a smart strategy for gaining financial support, whether it’s

Food Industry News® January 2020

helping defray expenses or raising funds in honor of a special person or cause. For example, iPads from Isaac, a crowdsourcing campaign through Move Your Mountain, has raised more than $10,000 in a little over six months to fund iPads for non-verbal children like Isaac, who passed away at the age of 7. Choosing the right platform can help ensure the success of your campaign.

Move Your Mountain offers mentors to support new users via email and live chat, helping tell a compelling story and even select impactful photos and videos. The service also offers the lowest fees currently available with no campaign time limits.

When crises occur, day-to-day concerns get pushed aside. Work together to create a task list, then enlist help from others to tackle the list and eliminate unnecessary baggage.

Taking charge and taking action can help you constructively manage through a time of need, encourage others to do the same and make a meaningful difference in your community. –Excerpted from moveyourmountain.org

Company Profile: A&P Grease Trappers It takes a special sort to open, scrape, and pump a grease trap 12-15 times a day… and do it with a smile! A&P Grease Trappers has taken pride in doing just that since 2007. Patrick Sliger, owner of A&P, started the grease pumping side of his business with the idea of becoming a one stop resource for Chicago restaurateurs’ plumbing needs. A&P Grease Trappers is a family owned and operated and everyone who works there specializes in specific areas to serve their customers to the fullest.

“Building a company that is nimble enough to meet a restaurant plumbing emergency in under an hour has been the key to A&P’s success.” said Nicole Sliger, Patrick’s wife. “We serve multi-national chains as well as single locations and both require the same response time when sinks or grease traps are backing up.” Nicole is the National Sales and Marketing Manager and is also a licensed septic installer with the Illinois Department of Public Health.

Melissa Campos, Patrick’s sister, heads Ability Septic, which is the septic, mud, and parking lot basin pumping arm of A&P Grease Trappers. Melissa came to A&P with 18 years of restaurant management experience and understands overall kitchen and building maintenance plumbing needs. While Melissa might be the first person to diagnose a septic issue over the phone, she’s also not afraid to get her hands dirty in the field!

Both of Patrick’s sons, Jared and Justin, are lead technicians in the field. Jared specializes in septic repairs and general pumping and hydro-jetting, while Justin is an Apprentice Plumber with A&P Plumbing & Sewer. This arm specializes in replacing grease interceptors, rodding, hydro-jetting, and any restaurant plumbing needs.

Everyone who works at A&P Grease Trappers is treated like family. Patrick takes the company on retreats to say thank you a couple of times a year. Most recently, A&P went to Milwaukee, WI for Oktoberfest. See their ad on page 18

12/12/19 3:51 PM

Food Industry News® January 2020

ACCOUNTANTS The Dolins Group ...................................Page 14 ...847-498-1040 Chamlin PC .............................................................847-583-8800 ACCOUNTING FIRMS Parhas & Associates ..............................Page 03 ...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 04 ...630-289-3421 ASIAN FOOD PRODUCTS Kikkoman Sales USA ..............................................630-954-1244 ASSOCIATIONS Illinois Restaurant Association ...............Page 31 ...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 19 ...815-275-8031 ATTORNEYS Scharf Banks Marmor .............................................312-662-4897 AWNINGS & CANOPIES Chesterfield Awnings ..............................Page 25 ...312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings .........................Page 13 ...630-833-5700 BAGS-CUSTOM PRINTED Bulldog Packaging .................................................. 630-458-1152

jan 2020 33-40 classifieds.indd 33

Page 33

BAKERS-WHOLESALE Gonnella Baking Co ...............................Page 28 ...312-733-2020 Lezza Spumoni & Desserts ....................Page 22 ...708-547-5969 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 Instantwhip Chicago ...............................Page 32 ...800-933-2500 Central Baking Supplies ..........................................312-243-0888 Chef’s Kitchen/Dearborn .........................................773-801-1600 Distinctive Foods .....................................................847-459-3600 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 30 ...773-378-8400 Waco Manufacturing ...............................................312-733-0054 BAR SUPPLIES Ramar Supply Co ...................................Page 10 ...708-233-0808 Schultz Supply ........................................................708-652-2020 BATCH FREEZERS Kool Technologies ..................................Page 14 ...630-483-2256 BBQ SAUCE Ken’s Foods ............................................................800-633-5800 BEEF New S B L Inc.........................................Page 20 ...773-376-8280

BEEF PRODUCTS Steinbach Provision ...............................Page 18 ... 773-538-1511 BEER GAS MacCARB ..............................................Page 23 ...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 30 ...773-378-8400 Waco Manufacturing ...............................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ........................................Page 30 ...773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box.......................................................312-829-4545 BRANDING-LICENSE OPPORTUNITIES Los Comales Licensing ..........................Page 43 ...773-457-1784 BREAD & ROLLS Gonnella Baking Co ...............................Page 28 ...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 Systms Inc ....................................630-844-5318 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ...................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co ...........................Page 44 ...773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ...........................Page 44 ...773-731-8787 CALAMARI Fisherman’s Pride ..................................Page 48 ... 800-543-2110

12/12/19 4:21 PM

Page 34 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts ....................Page 22 ...708-547-5969 CARRY OUT PACKAGING Bulldog Packaging .................................................. 630-458-1152 CARRYOUT & CATERING PACKAGING Alfa Restaurant Supply ...........................................773-588-6688 CASH & CARRY OUTLETS Chef’s Kitchen/Dearborn .........................................773-801-1600 CASH AND CARRY OUTLETS Angelo Caputo’s Fresh Markets ..............................630-514-1338 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS .............................847-675-6066 CATERING-VEHICLES DCI Central ............................................Page 26 ...800-468-7478 CBD Food & Beverage Products Mr CBD Chicago .....................................................630-802-6232 CCTV SYSTEMS Alarm Detection Systems Inc ..................................630-844-5318 CHAIRS & FURNISHINGS Vista Chair ...............................................................773-253-4883 CHAIRS-COMMERCIAL Chicago Booth ........................................Page 30 ...773-378-8400 Waco Manufacturing ...............................................312-733-0054 CHARCOAL Charcoal Supply Company .....................................312-642-5538 CHICKEN-PROGRAMS FSI/Foodservice Solutions ......................................847-719-6088 CHILI Captain Ken’s Foods ..............................Page 28 ... 800-510-3811 Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 CHOCOLATES Dessert Concepts ....................................................773-640-4727 CLASSIFIED ADVERTISING Food Industry News ................................................847-699-3300 CLEANING CHEMICALS Jacor LLC ...............................................Page 47 ...847-865-3189 CLEANING PRODUCTS SuperClean .............................................................847-361-0289 CO2 MacCARB ..............................................Page 23 ...877-427-2499 COCKTAILS Puerto De Indias Gin ...............................................305-934-0803 COFFEE Farmer Brothers Coffee...........................................888-542-9298 COFFEE & TEAS Royal Cup Coffee ...................................Page 17 ...630-254-3365 Brew Smart Beverages ...........................................847-437-5757 COFFEE ROASTERS Tec Foods Inc .........................................Page 17 ...773-638-5310 Java Master International ........................................224-848-2070 Tugboat Coffee ........................................................630-390-6613 COLD BREW COFFEE & TEA Brew Smart Beverage .............................................847-437-5757 COLD STORAGE Perishable Distribution Solutions ...........Page 10 ...888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage .............................................800-535-2445 COMPRESSED GAS MacCARB ..............................................Page 23 ...877-427-2499 CONDIMENTS Texas Pete ..............................................................716-913-7516 CONSTRUCTION COMPANIES Walter Daniels Construction ...................Page 13 ...773-775-0170 CONTRACT LABOR SERVICES Atlas Employment Services ...................Page 03 ...847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 COOKING EQUIPMENT Ramar Supply Co ...................................Page 10 ...708-233-0808 CORNED BEEF Bea’s Best City Foods ............................Page 23 ...773-523-1566 CORNED BEEF-FRESH Vienna Beef ............................................Page 04 ...773-278-7800 CORPORATE GIFTS Vienna Beef ............................................Page 04 ...773-278-7800 CREDIT CARD PROCESSING Jeff Bruce (HPS) .....................................................773-398-1013 CREDIT CARD PROCESSORS Menio Global ..........................................Page 09 ...855-641-8326 DAIRY-PRODUCTS Instantwhip Chicago ...............................Page 32 ...800-933-2500 New Dairy ................................................................312-421-1234 DEGREASERS Jacor LLC ...............................................Page 47 ...847-865-3189

jan 2020 33-40 classifieds.indd 34

foodindustrynews.com DELI-MEATS Bea’s Best City Foods ............................Page 23 ...773-523-1566 DELIVERY-VEHICLES DCI Central ............................................Page 26 ...800-468-7478 DEMO SERVICES-FOOD & BEVERAGE Custom Merchandising Services .............................630-814-3679 DESSERTS Algelato Chicago .....................................................847-455-5355 Dessert Concepts ....................................................773-640-4727 Distinctive Foods .....................................................847-459-3600 Sweet Bee ...............................................................847-828-4812 DESSERTS-WHOLESALE Lezza Spumoni & Desserts ....................Page 22 ...708-547-5969 DIGITAL MARKETING Munch Ado ..............................................................312-694-5942 DIRECT MAIL PROGRAMS Food Industry News ................................................847-699-3300 Ontime Envelopes and Printing ...............................630-205-6667 DIRECTV All Sports Direct ......................................................630-918-3000 DUCT CLEANING Enviromatic Corp of America ..................Page 30 ...800-325-8476 Olympia Maintenance .............................................708-344-0344 EGGS Farmers Hen House ...............................Page 32 ...319-683-2206 KLM Sales & Marketing ..........................Page 32 ...310-245-7703 Meadowbrook Egg & Dairy Company .....................773-523-8861 ELECTRIC & GAS STEAMERS EmberGlo-A Division of Midco Int’l ..........................773-604-8700 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical ...............Page 03 ...847-381-0448 EMPLOYEE HANDBOOKS Employco USA .......................................Page 05 ...630-920-0000 EMPLOYMENT ATTORNEYS Rob Bernstein - Laner Muchin ................................312-342-7778 ENERGY BROKER Century Energy Solutions ......................Page 12 ...630-817-3164 ESPRESSO-CAPPUCCINO MACHINE PROGRAMS Brew Smart Beverage .............................................847-437-5757 ETHNIC BREADS-ROLLS & PASTRIES Ideal Bakery ............................................................773-631-6897 ETHNIC FOODS Kikkoman Sales USA ..............................................630-954-1244 FACILITY MAINTENANCE UmbrellaOne National Facility Services .Page 16 ...773-383-6826 FAUCETS Faucet Shoppe The ................................Page 26 ...773-478-3890 FILTERS-EXHAUST SYSTEMS Olympia Maintenance .............................................708-344-0344 FIRE ALARM MONITORING Alarm Detection Sytems Inc ....................................630-844-5318 FIRE ALARM REPAIR & TESTING Alarm Detection Systems Inc .................................630-844-5318 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety ..........................................847-695-5990 FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment....................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service ........................................847-322-9185 FLATBREADS Grecian Delight Foods ............................................847-364-1010 FLOOR TILE & GROUT CLEANING Enviro-Master Chicago North ..................................847-305-2990 FLOOR-NON-SLIP TREATMENT Step Advantage ......................................Page 40 ...312-801-4123 FOOD & ALCOHOL SAFETY TRAINING Santa Lucia Food Safety Training ...........................772-502-5262 FOOD DISTRIBUTORS B & B Foodservice .................................Page 24 ...815-834-2621 Cugini Distribution ..................................Page 11 ...708-695-9471 Devanco Foods ......................................Page 07 ...847-228-7070 Sysco Food Services Chicago ...............Page 02 ...847-699-4839 Tec Foods Inc .........................................Page 17 ...773-638-5310 Angelo Caputo’s Fresh Markets ..............................630-514-1338 Anichini Brothers .....................................................312-644-8004 Chef’s Kitchen/Dearborn .........................................773-801-1600 Chef’s Quality Meats ...............................................708-333-0880 Christ Panos Foods .................................................630-735-3200 GFS Distribution ......................................................800-968-6391 Grecian Delight Foods ............................................847-364-1010 Kronos Foods ..........................................................800-621-0099 Olympia Food Industries .........................................847-349-9358

Food Industry News® January 2020 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ..........................................................224-307-2232 FOOD PRODUCTS Devanco Foods ......................................Page 07 ...847-228-7070 Tec Foods Inc .........................................Page 17 ...773-638-5310 Grecian Delight Foods ............................................847-364-1010 Neil Jones Food Company ......................................800-543-4356 Olympia Food Industries .........................................847-349-9358 Texas Pete ..............................................................716-913-7516 FOOD PRODUCTS-PREPARED Captain Ken’s Foods ..............................Page 28 ... 800-510-3811 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman ............................................847-232-4474 FOODSERVICE EQUIPMENT Thunderbird Food Machinery .................Page 16 ...866-451-1668 Losurdo Inc .............................................................630-833-4650 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical ...............Page 03 ...847-381-0448 CSI - Coker Service Inc ...........................................888-908-5600 Cobblestone Ovens .................................................847-635-0172 United Fast Food & Beverage ................................. 847-616-0711 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ................................ 630-628-0811 Losurdo Inc .............................................................630-833-4650 Sarfatty Associates .................................................. 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ...........................................888-908-5600 City Food Equipment ...............................................630-613-8535 Cobblestone Ovens .................................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co ...................................Page 10 ...708-233-0808 FRANCHISE-CONSULTANTS Big Sky Franchising ................................................855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage .............................................800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ......................Page 08 ...630-879-3131 FRENCH FRIES Cavendish Farms ....................................................630-833-3000 FRESH CUT FRY EQUIPMENT Sammic Corp ..........................................................224-307-2232 FRIED CHICKEN BREADING MIX House-Autry Mills ....................................................847-770-7510 FRYERS FSI/Foodservice Solutions ......................................847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products.............................................800-325-7093 GAMING TERMINALS Aces Up Gaming .....................................................773-209-4800 GELATO Palazzolo’s Artisan Dairy ........................Page 08 .800-4GE-LATO Algelato Chicago .....................................................847-455-5355 GELATO EQUIPMENT & SUPPLIES Kool Technologies ..................................Page 14 ...630-483-2256 Palazzolo’s Artisan Dairy ........................Page 08 .800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction ...................Page 13 ...773-775-0170 GHOST KITCHENS Amped Kitchens ......................................................323-384-3631 GIARDINIERA E Formella & Sons ..................................................630-873-3208 V Formusa Company ..............................................847-813-6040 GIN Puerto De Indias Gin ...............................................305-934-0803 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical ...............Page 03 ...847-381-0448 GOURMET FOODS New Dairy ................................................................312-421-1234 GRAND OPENING PROMOTIONS LED Billboard Trucks ...............................................312-924-7979 GREASE REMOVAL SERVICE Kaluzny Bros Inc .....................................................815-744-1453 Mahoney Environmental Inc ....................................815-730-2088 GREASE TRAP PUMPING SERVICE A&P Grease Trappers Inc ......................Page 18 ...630-231-0905 Tierra Environmental ..............................Page 12 ...888-551-1998 Kaluzny Bros Inc .....................................................815-744-1453 GREASE TRAP SERVICE Mahoney Environmental Inc ....................................815-730-2088 GREASE-EXHAUST CLEANING Enviromatic Corp of America ..................Page 30 ...800-325-8476 Olympia Maintenance .............................................708-344-0344

12/12/19 4:21 PM

Food Industry News® January 2020 GREEK FOOD PRODUCTS Devanco Foods ......................................Page 07 ...847-228-7070 Grecian Delight Foods ............................................847-364-1010 Kronos Foods ..........................................................800-621-0099 Olympia Food Industries .........................................847-349-9358 GYROS Devanco Foods ......................................Page 07 ...847-228-7070 Grecian Delight Foods ............................................847-364-1010 Kronos Foods ..........................................................800-621-0099 Olympia Food Industries .........................................847-349-9358 H/R-HUMAN RESOURCE SERVICES Employco USA .......................................Page 05 ...630-920-0000 HAMBURGER PATTY MANUFACTURER Devanco Foods ......................................Page 07 ...847-228-7070 HANDYMAN SERVICES UmbrellaOne National Facility Services .Page 16 ...773-383-6826 Restaurant Handyman ............................................847-232-4474 HEALTH INSURANCE Employco USA .......................................Page 05 ...630-920-0000 Gallagher .................................................................630-285-3686 National Restaurant Association .............................312-715-5363 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical ...............Page 03 ...847-381-0448 Mechanical 24 .........................................................847-987-9738 HELIUM MacCARB ..............................................Page 23 ...877-427-2499 HISPANIC FOOD DISTRIBUTION B & B Foodservice .................................Page 24 ...815-834-2621 HOOD & DUCT CLEANING Hoodz of Schaumburg ...........................Page 22 ...847-620-2608 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ..................Page 30 ...800-325-8476 Olympia Maintenance .............................................708-344-0344 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment....................800-373-9714 HOT DOGS Vienna Beef ............................................Page 04 ...773-278-7800 Crawford Sausage ..................................................773-277-3095 Red Hot Chicago .....................................................800-249-5226 HOT SAUCE Texas Pete ..............................................................716-913-7516 HOT SAUCES Gindo’s Spice of Life Hot Sauce..............................855-444-6367 HUMMUS & SPREADS Grecian Delight Foods ............................................847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman ............................................847-232-4474 ICE CREAM Chocolate Shoppe Ice Cream ................Page 21 ...608-221-8640 Homer’s Gourmet Ice Cream .................Page 31 ...847-251-0477 Instantwhip Chicago ...............................Page 32 ...800-933-2500 Palazzolo’s Artisan Dairy ........................Page 08 .800-4GE-LATO Algelato Chicago .....................................................847-455-5355 ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies ..................................Page 14 ...630-483-2256 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ..................................Page 14 ...630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago ...............................Page 32 ...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 ............................................312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical ...............Page 03 ...847-381-0448 INSURANCE Cacciatore Insurance .............................Page 29 ...312-264-6055 Caro Insurance Services .........................................708-745-5031 Concklin Insurance Agency .....................................630-268-1600 ISU Northwest Insurance Services .........................888-366-3467 Society Insurance ....................................................888-576-2438 INSURANCE SERVICES Cacciatore Insurance .............................Page 29 ...312-264-6055 Gallagher .................................................................630-285-3686 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance .............................Page 29 ...312-264-6055 INTERIOR DESIGNERS Sarfatty Associates .................................................. 847-920-1100 INTERNET ADVERTISING Food Industry News ................................................847-699-3300

jan 2020 33-40 classifieds.indd 35

Page 35 ITALIAN BEEF Devanco Foods ......................................Page 07 ...847-228-7070 Serrelli’s Foods.......................................Page 18 . 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 07 ...847-228-7070 Anichini Brothers .....................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co ...................................Page 10 ...708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ..............................................630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest ........................................................800-921-9151 KEYLESS ACCESS CONTROL Alarm Detection Systems Inc ..................................630-844-5318 KITCHEN FLOOR & WALL CLEANING Enviro-Master Chicago North ..................................847-305-2990 KITCHEN FLOOR NON-SLIP TREATMENTS Step Advantage ......................................Page 40 ...312-801-4123 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ..................Page 30 ...800-325-8476 Olympia Maintenance .............................................708-344-0344 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ...............................................773-254-6100 Mickey’s Linen ......................................................... 773-545-7211 LIQUOR Puerto De Indias Gin ...............................................305-934-0803 LIQUOR-WHOLESALE Peerless Liquors .....................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ...........Page 10 ...888-491-1641 MAILING PROGRAMS On Time Printing .....................................................708-544-4500 MAYONNAISE Columbus Vegetable Oils .......................Page 27 ...773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest ........................................................800-921-9151 City Food Equipment ...............................................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 07 ...847-228-7070 KLM Sales & Marketing ..........................Page 32 ...310-245-7703 New S B L Inc.........................................Page 20 ...773-376-8280 Angelo Caputo’s Fresh Markets ..............................630-514-1338 Anichini Brothers .....................................................312-644-8004 Chef’s Quality 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 ..........................................Page 09 ...855-641-8326 MEXICAN FOOD PRODUCTS B & B Foodservice .................................Page 24 ...815-834-2621 MEXICAN FOODS Los Comales Licensing ..........................Page 43 ...773-457-1784 MILK Instantwhip Chicago ...............................Page 32 ...800-933-2500 MINI PASTRIES Ideal Bakery ............................................................773-631-6897 NEIGHBORHOOD MARKETING LED Billboard Trucks ...............................................312-924-7979 NITROGEN MacCARB ..............................................Page 23 ...877-427-2499 OILS & FATS-COOKING Columbus Vegetable Oils .......................Page 27 ...773-265-6500

OILS & SHORTENING Columbus Vegetable Oils .......................Page 27 ...773-265-6500 Chef Mac Culinary Cooking Oils .............................708-945-9150 OILS & VINEGAR Pastorelli Foods .................................................. 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils .......................Page 27 ...773-265-6500 OLIVE OILS Columbus Vegetable Oils .......................Page 27 ...773-265-6500 ONLINE ORDERING PLATFORM Munch Ado ..............................................................312-694-5942 ORGANIC FOODS Pastorelli Foods .................................................. 800-SOS-AUCY ORGANIC MEAT & POULTRY Fox Deluxe Stap ......................................................847-520-8300 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical ...............Page 03 ...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 17 ...773-638-5310 PAPER-PRODUCTS Ramar Supply Co ...................................Page 10 ...708-233-0808 Alfa Restaurant Supply ...........................................773-588-6688 PARTY-FAVORS & SUPPLIES Ramar Supply Co ...................................Page 10 ...708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ..................................Page 11 ...708-695-9471 Pastafresh Home Made Pasta ................................773-745-5888 PASTRY CONSULTING Sweet Bee ...............................................................847-828-4812 PATIO ENCLOSURES Thatcher Oaks Awnings .........................Page 13 ...630-833-5700 PATTY MACHINES/FOOD FORMERS Berkel Midwest ........................................................800-921-9151 PAYROLL SERVICES Employco USA .......................................Page 05 ...630-920-0000 ADP .........................................................................847-507-4210 PEST CONTROL Rose Pest Solutions .............................................800-GOT-PEST PEST CONTROL/PEST ELIMINATION Mc Cloud Services ..................................................800-332-7805 PICKLES & RELISH Vienna Beef ............................................Page 04 ...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 26 ...773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS .............................847-675-6066 POINT OF SALE SYSTEMS Alpha POS Services Inc ..........................................630-690-2870 Retail Control Solutions ...........................................630-521-9900 Revel Systems ........................................................415-744-1433 Schmaus Cash Register & POS .............................847-675-6066 PORK PRODUCTS Steinbach Provision ...............................Page 18 ... 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 18 ... 773-538-1511 POULTRY-FRESH New S B L Inc.........................................Page 20 ...773-376-8280 POULTRY-WHOLESALE & PROCESSORS Fox Deluxe Stap ......................................................847-520-8300

12/12/19 4:21 PM

Page 36 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 LED Billboard Trucks ...............................................312-924-7979 PUBLIC RELATIONS-MARKETING SERVICES IMR Chicago ...........................................................312-878-1222 PUBLISHING Food Industry News ................................................847-699-3300 RE-UPHOLSTERY Chicago Booth ........................................Page 30 ...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 Kool Technologies ..................................Page 14 ...630-483-2256 Mackay Heating & Mechanical ...............Page 03 ...847-381-0448 CSI - Coker Service Inc ...........................................888-908-5600 Mechanical 24 .........................................................847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Alphafoodequip.com ..............................Page 29 ...888-878-4964 Custom Cooler & Freezer ......................Page 08 ...630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ...................Page 13 ...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 08 ...630-879-3131 Olympic Store Fixtures ...........................Page 21 ...773-585-3755 Ramar Supply Co ...................................Page 10 ...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 Mackay Heating & Mechanical ...............Page 03 ...847-381-0448 Berkel Midwest ........................................................800-921-9151 CSI - Coker Service Inc ...........................................888-908-5600 City Food Equipment ...............................................630-613-8535 Cobblestone Ovens .................................................847-635-0172 Major Appliance Service ..........................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED March Quality Used & New Equip ..........Page 18 ...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 ............................................312-243-1740 RESTROOM & JANITORIAL SUPPLIES Enviro-Master Chicago North ..................................847-305-2990 RESTROOM CLEANING & SANITIZING Enviro-Master Chicago North ..................................847-305-2990 ROOF TOP GREASE CONTAINMENT SYSTEMS Enviromatic Corp of America ..................Page 30 ...800-325-8476 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing ..................Page 19 ...708-387-9784

jan 2020 33-40 classifieds.indd 36

foodindustrynews.com SAFETY TREATMENT FOR FLOORS Step Advantage ......................................Page 40 ...312-801-4123 SALAD-DRESSINGS Ken’s Foods ............................................................800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils .......................Page 27...773-265-6500 Tec Foods Inc .........................................Page 17 ...773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association ...............Page 31 ...312-787-4000 SANITATION CLASSES Santa Lucia Food Safety Training ...........................773-502-5262 SATELLITE TV SYSTEMS All Sports Direct ......................................................630-918-3000 SAUSAGE Vienna Beef ............................................Page 04 ...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 12 ...773-847-1820 SEAFOOD Fisherman’s Pride ..................................Page 48 ... 800-543-2110 SEASONINGS & SEASONING BLENDS Famar Flavors ........................................Page 30 ...708-926-2951 SEATING Waco Manufacturing ...............................................312-733-0054 SEATING REPAIRS Express Seating .....................................Page 26 ...630-985-7797 SELF-SERVICE ORDERING KIOSKS Revel Systems ........................................................415-744-1433 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ..............................Page 12 ...888-551-1998 SHEET METAL Progressive Dynamics ...........................Page 04 ...630-289-3421 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ...........Page 10 ...888-491-1641 SHORTENING Columbus Vegetable Oils .......................Page 27 ...773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics .................................Page 11 ...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 47 ...847-865-3189 SOCIAL MEDIA MARKETING The Digital Restaurant ...........................Page 11 ...630-768-9313 Munch Ado ..............................................................312-694-5942 SOFT DRINKS PepsiCo Foodservice ..............................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ..................................Page 14 ...630-483-2256 SOUP BASES R L Schreiber Inc.....................................................954-972-7102 SOUPS Vienna Beef ............................................Page 04 ...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 30 ...708-926-2951 ST PATRICK’S DAY ITEMS Bea’s Best City Foods ............................Page 23 ...773-523-1566 STAFFING-SERVICES Atlas Employment Services ...................Page 03 ...847-671-1557 STEAM CLEANING Olympia Maintenance .............................................708-344-0344 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest ........................................................800-921-9151 SWEEPSTAKES MACHINES Collage LLC ...........................................Page 25 ...312-593-8084 SWEET GOODS North Shore Baking Corp ........................................773-655-3485

Food Industry News® January 2020 TABLE ACCESSORIES Flattech.com ............................................................855-999-3528 TABLE LEVELING DEVICES Flattech.com ............................................................855-999-3528 TABLE TOP AND COOKING EQUIPMENT EmberGlo-A Division of Midco Int’l ..........................773-604-8700 TABLES-ALL TYPES Chicago Booth ........................................Page 30 ...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 03 ...847-671-1557 THEATERS AND VENUES Onesti Entertainment Corporation ..........Page 15 ...630-962-7000 TOFU AND BEAN SPROUTS Phoenix Bean ..........................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods .................................................. 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 25 ...312-666-6441 TRUCK GRAPHICS American Graphics .................................Page 11 ...888-774-6270 TRUCK-BODIES Morgan Corporation ................................................608-436-4177 TRUCK-REFRIGERATED DCI Central ............................................Page 26 ...800-468-7478 TRUCK-SALES & SERVICE DCI Central ............................................Page 26 ...800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ................................Page 06 ...708-352-5551 UPCOMING EVENTS Wisconsin Restaurant Association .........Page 41 ... 800-589-3211 VEGAN FOOD PRODUCTS Ruth’s Vegetarian Gourmet .....................................218-343-8858 VEHICLE WRAPS Paramount Truck Body ...........................Page 25 ...312-666-6441 VENDING MACHINES Collage LLC ...........................................Page 25 ...312-593-8084 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ..................Page 30 ...800-325-8476 Olympia Maintenance .............................................708-344-0344 VIDEO GAMING Awesome Hand Gaming .........................................847-704-7608 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 03 ...847-381-0448 Mechanical 24 .........................................................847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ......................Page 08 ...630-879-3131 WEBSITE DESIGN Americaneagle.com ...............................Page 33 ...847-699-0300 The Digital Restaurant ...........................Page 11 ...630-768-9313 Munch Ado ..............................................................312-694-5942 WEBSITE DESIGN SERVICES Buildthis.com ..........................................Page 42 ...312-655-9999 WEDDING CAKES Ideal Bakery ............................................................773-631-6897 WELDING & FABRICATING KOP Ind. Welding & Fabrication.............Page 22 ...630-930-9516 WHIPPED CREAM Instantwhip Chicago ...............................Page 32 ...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 13 ...630-833-5700 WORKERS COMP INSURANCE Employco USA .......................................Page 05 ...620-920-0000 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ..................................Page 14 ...630-483-2256

12/12/19 4:21 PM

Food Industry News® January 2020

“CREATING POSSIBILITIES IN THE RESTAURANT INDUSTRY” Exclusively Brokering Restaurants since 2003.

EatZ & Associates Tom Traina Tom@eatz-associates.com

847-651-3834 Eatz-associates.com

Looking to sell or buy a restaurant? Gives us a call!

Page 37

Food Industry News

CLASSIFIEDS For help placing your ad, call: 847-699-3300

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

7,200 SQUARE FOOT USDA APPROVED FOOD PROCESSING FACILITY. TURN KEY. LOW TAXES. LOCATED IN AN OPPORTUNITY ZONE FOR EVEN ADDITIONAL BENEFITS. NEAR EXPRESSWAYS. 4 OFFICES, 2000+ SQUARE FEET CHILLED PRODUCTION ROOM + 5 WALK-IN FREEZERS/ COOLERS, LOADING DOCK AND PARKING FOR 19 CARS. 800 AMPS POWER AND ALTERNATIVE FUEL CNG FUELING STATION. BUILDING BUILT IN 2005. GREAT FOR A FOOD PROCESSING INCUBATOR OR FOOD TRUCK CORRAL. ASKING PRICE: $649,000. RENT $6,900.

FOR MORE INFORMAITON PLEASE CONTACT MICHAEL ELWOOD RE/MAX 1ST SERVICE 630-707-0194 DIRECT MICHAELELWOOD1@GMAIL.COM MICHAELELWOOD.ILLINOISPROPERTY.COM

PRICED TO SELL! $649,000

3 Building Portfolio in 9,800 sq ft lot.

7 apartments, 4 stores.

Central air in all units.

Great rental income.

Rogers Park, next to Metra Station. 1 unit is 1,200 sq. ft. tavern with 4:00 Lic and PPA license.

Some financing available.

Call Wesley at 773-671-1273

FOOD INDUSTRY NEWS CLASSIFIED RATES

2” x 2” .................. $50 4” x 2” ................ $100 6” x 2” ................ $150 4” x 4” ................ $200 4” x 5” ................ $250 4” x 6” ................ $297 4” x 8” ................ $397 4” x 10” .............. $497 10” x 6” ........ $662 FULL PAGE ....call ALL MAJOR CREDIT CARDS ACCEPTED.

847-699-3300

jan 2020 33-40 classifieds.indd 37

12/12/19 4:21 PM

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

NEW-RISTORANTEPIZZA-PASTA, ETC. WITH REAL ESTATE

MEMBER: CRBA

Homemade Italian food/Hot Restaurant Row. $300,000 Cash Flow/200 covers on Saturday night.100 Deliveries a night/Short hours.

Dinner only/Closed Monday.

Chicago Northwest. Full liquor license with sit down bar-Video Gaming Allowed SPORTS BAR-PIZZERIA WESTERN SUBURBS - PLAINFIELD

5,000 SF sports bar-pizzeria with plenty of parking. National tenant location.

Gross sales $1,500,000; big bar business.

Class A turn-key. Rent $10,000 per month.

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 operated since 1986.

Only From

Nick Di Brizzi 888-317-7721 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

Lake County/Round Lake Bldg 2,910; lot 22,104 SF For Sale/Lease.

Established for 35 years, owner retiring. Corner location 3,500 SF plus full basement, seats 80 Pick up/carry out/two dining areas with separate entrances. Outdoor patio. Full liquor license & patio license. Always busy, never empty.

Includes Business, Furniture, Fixtures and Equipment.

PIZZERIA RESTAURANT-CHICAGO’S BEVERLY-ROSELAND NEIGHBORHOOD – REAL ESTATE - NATIONAL TENANT LOCATION

NEW: NATIONAL TENANT LOCATION - NW SUBURBS ROLLING MEADOWS VIDEO GAMING ALLOWED

Free standing, turn-key 4,000 SF bldg. on 20,398 SF lot For Sale/Lease. $379,000

Business with Real Estate. Business: Real $$$ Maker. Sunday-Thursday, 50 deliveries per day; Friday & Saturday, 100 deliveries per day with 10 delivery drivers onsite. 4,000 SF Free standing restaurant turn key, fully equipped. Corner lot location with 225 ft. of frontage by 108 ft of depth or 24,700 SF. For Real Estate & Business: $899,000.

NEW: DOWNTOWN DEKALB BY NORTHERN IL UNIVERSITY - VIDEO GAMING ALLOWED Corner 7,000 SF restaurant/sports bar/ banquets.

Well established.

For Sale/Lease.

RISTORANTE-PIZZERIA-BARVIDEO GAMING PLUS OUTDOOR DINING EAT-DRINK-WIN

Dine in-carry out-delivery-catering; Established since 1987. Newly remodeled 4,300 SF building with unlimited parking. Seats 150 plus 80 outdoor dining. Located in the NW Suburbs on the Hottest Restaurant Row. Serving Oak Park, River Forest, Elmwood Park, etc. Selling Real Estate and Business or bring in your own concept.

NEW-STEAKHOUSE-BAR-BANQUETS & VIDEO GAMING, MOST FAMOUS IN WILL COUNTY, CORNER STOPLIGHT INTERSECTION, SEATS 400+/-, PARKS 130+/- Established for 46

NEW: AMERICAN-POLISH DELIBUSINESS ONLY-NW SUBURBS ALGONQUIN-LAKE IN THE HILLS AREA

years, Real $$$ Maker.

3 million in sales a year, cash flow $350,000 per year verifiable.

Selling Real Estate & Business Price Upon Request.

1,955 SF with plenty of parking. Established for 15 years; short hours. $900,000 gross sales a year/$100,000 cash flow-net profit a year. Asking Price: $120,000.

From 5,000-8,000 SF building sizes. Poker machines generate from $8,000-$15,000 per month. For Sale as package or individually.

Happy New Year! Thank You For Your Business!

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

Restaurant facility. Free Standing Bldg. approx 4,500 + sq. ft. with parking. Ideal for any concept. Fully equipped.

Currently pizza restaurant with gaming.

Complete package. Call for details.

THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com

Peter J. Poulopoulos, MBA

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

Wishing You and Yours a Happy and Prosperous New Year 2020

AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES BAR / GRILL

Bar and Grill. Profitable and Well-Known. VIDEO GAMING. Many $’s!

BAR / TAVERN

Bar-Tavern - Successful On Going Business Opportunity - Priced Right!

BREAKFAST-LUNCH ONLY Breakfast Lunch – 160 Seats – Profitable - Newer

$225,000 $79,000 $155,000

BREAKFAST-LUNCH ONLY Breakfast Lunch Only - Huge Parking Lot - Great Business - Rare Opportunity

$195,000

BREAKFAST-LUNCH ONLY Breakfast Lunch Only - Free Standing - Impressive - Profitable! W/Prop $2.7M

$650,000

BREAKFAST-LUNCH ONLY Breakfast-Lunch Only - Impressive Interior! 185-Seats, 5,500 sq. ft. W/Property

$695,000

FAST FOOD

Well Known, Long Established, Popular Destination, Great Opportunity

FAST FOOD

Fast Food in the Heart of Chicago - Well Known - Long Established

$130,000

FAST FOOD

Free Standing Fast Food - 120 Seats-82-Car Parking - Huge Gross-Video Games

$475,000

FAST FOOD

Outstanding Fast Food, Video Gaming, With Property. Looking Sharp!

$549,000

FAST FOOD

Very profitable and free-standing fast food restaurant with Drive Thru!

$575,000

RESTAURANT

Restaurant 2,000 sq. ft. 90-seat - Middle-Eastern Cuisine - Ownership 30 years

RETAIL STORE(S)

Great Investment, 9% Return, Corner, New Roof, H VAC, Plumbing

RETAIL STORES / STRIP MALL 4-Store Strip Mall - Corner - Fully Leased - Well Maintained

$90,000

$55,000 $650,000 $359,000

Call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote

MEMBER: CRBA

jan 2020 33-40 classifieds.indd 38

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.

Fast food w/ drive thru. Business & property with additional catering kitchen in lower level. Approx 2,500 sq. ft. Seats 60. High volume, near busy intersection. Call for details.

COMMUNITY FAVORITE

Pizzeria w/ bar and dining. SW suburban location in central business district. Plenty of parking, available on-site. Asking 174,900.

SUBURBAN LOCATION

Family restaurant available. Established over 40 years. Approx. 4,500 sq. ft. Freestanding building, plenty of parking, seats 150 plus.

Plenty of parking. High volume sales. Reasonable lease. Business only. Asking $399K.

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.

CATERING BUSINESS FOR SALE

Community favorite. Many years in business with base established. Limited hours. Very profitable. Easy takeover.

Sellers will train. Call for details.

LEMONT LOCATION

NG

Vacant property. 4 parcels.

Approximately 1 acre on State Street. Potential commercial—can be rezoned for commericial retail.

Priced to sell. Asking $499,500.

PENDI

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

HAVE A HAPPY AND PROSPEROUS NEW YEAR!

12/12/19 4:21 PM

Food Industry News® January 2020

Page 39

Chicago’s Premier Hospitality Real Estate Brokers Visit our website or contact us. www.kudangroup.com | 312-575-0480 Countryside- 6201 Joliet Rd.- Holiday Inn Seeking Flagship Restaurant

LI NE ST W IN G!

Hotel seeking restaurant, bar and/or music venue to service customers.

Features vaulted ceilings with skylights, large outdoor patio and a 30’ bar.

Size: 4,500 SF Rental Rate: $18.50/SF NNN Agent: Adam

Fulton Market- Confidential #M751- 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: $199,900 Agent: Jarrett

Hoffman Estates- Confidential #C145 - Business for Sale

Longstanding restaurant opportunity with loyal clientele. Space can be divided into many rooms for multiple events at one time. Brand new video gaming.

Size: 4,500 SF Rental Rate: $4,785/Mo. NNN Price: $349K Agent: Chad

Joliet- 22 W. Cass St. - The Forge - Business for Sale

Two-story, multi-room nightclub/live music venue opportunity in Joliet, IL. Hosts live rock bands and acts for all ages. Excellent cash flow.

Size: 10,634 SF Rental Rate: $11,500/Mo. Gross Price: $699K Agent: Chad

LaGrange- Confidential #C147 - Restaurant with Real Estate

RE P DU RI CT CE IO N!

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

Lincoln Square/North Center- Confidential #A161- Business for Sale Corner of Lincoln and Montrose with a large outdoor patio in bustling neighborhood. Full basement with walk-in coolers. Turn-key opportunity.

Size: 1,500 SF Rental Rate: $7,488/Mo. Price: $129,900 Agent: Adam

Logan Square- 2023 N. California Ave. Units A&B - La Strada Cafe for Sale

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!

RE P DU RI CT CE IO N!

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: $169,127 Bus. + $651,270 R.E. Agent: Brian

North Center- 3832 N. Lincoln Ave.- Big Bricks- Business w/ Real Estate Freestanding two-story restaurant/bar with established Pizza & BBQ business.

Includes large private event room on 2nd floor and private outdoor patio.

Size: 5,849 SF Interior 4,798 SF Lot Price: $1,399,000 Agent: Georg

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: $89K Agent: Adam

Southport Corridor- 3747 N. Southport Ave.- Grassroots - Business for Sale Fully equipped restaurant with long term below market lease. Large outdoor patio. Space can be modified to accommodate variety of concepts.

Size: 3,848 SF Rental Rate: $8,666/Mo. Gross Price: $199K Agent: Jarrett

West Town- Confidential #G117 - Business for Sale

Established neighborhood bar/restaurant with excellent location near cafes, bakeries, restaurants and retail. Seats 150+. Includes large basement.

Size: 4,400 SF Rental Rate: $9,518/Mo. Net Price: $199K Agents: Georg

Wicker Park- 1942 W. Division St. - Fifolet - Business for Sale

Fully built out, turn-key restaurant on busy Division Street. Features original brickwork, sidewalk cafe, full bar and kitchen.

Size: 1,930 SF Rental Rate: $36.68/SF Gross Price: $150K Agent: Daniel

Wrigleyville- 3511 N. Clark St. - Irish Oak Business for Sale

Pub/restaurant with large dining room, 2 bars and stage for live music. Wide frontage with excellent visibility in high traffic area. Partial basement 1,628 SF. Size: 2,760 SF Rental Rate: $11,964/Mo. NNN Price: $399K Agents: Georg/JC 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

MEMBER: CRBA

jan 2020 33-40 classifieds.indd 39

althy e H & appy

PONTARELLI

r!AR E SA L SE SOT ACT E IS AE RTV I EC ESS a e Y w Ne

H

*Restaurant Brokerage Division*

Vince Ferraro

IRISH PUB: Prime NW Chicago. Tavern license! Freestanding, 3,000 sf brick building. Parking lot. Surrounded by commercial, industrial and residential. Great lease with renewal options. Profit from day one.

True “Turn-key”. Biz, FF&E @ $195K BREAKFAST/LUNCH: Well established neighborhood icon in upscale community on Chicago’s northwest side. Corner location across from park and train station. Seats 90 plus 20 on sidewalk patio. Parking lot. Solid lease. Pristine condition. Biz, FF&E... NEW PRICE $79K

DING

FAST FOOD: Look! Freestanding. Brick. 950 sf. Bus stop corner with walkup window. Seats 12 plus 30 on patio. Good volume/lease. No Sundays!

NEW PRICE...Biz, FF&E @ $99K!

PEN

FORMER KATHY’S LAKESIDE INN: Opportunity knocks! Located on Forest Lake in Lake Zurich. 4,200 sf building, parking lot, 82’ pier apartment. Owner will assist tenant to re-hab and re-establish this once popular venue! Call!!!

BAR & GRILL: New! Elmwood Park. Short hours, but 2 A.M. license. 12 taps. Seats 44. Menu well reviewed on social media. 4 gaming machines. $75K w/ great lease or $295K w/ Real Estate.

FAST FOOD: Located in active strip center in affluent N.W. suburb. Seats 42 and 38 in party room. Hours: Mon. - Sat., 11am to 9pm. Closed Sundays.

Substantial volume. Most popular in area... Surrounded by factories, offices and residential! Low, below market value rent with lease renewal options.

Video gaming available! Fully equipped. Family run... Pristine condition...

Quality products! Don’t miss this one!! Biz, FF&E... Reduced to $150K

DING

PEN

PIZZERIA: Outstanding opportunity to own this renowned pizzeria...home of Chicagoland’s “Original Stuffed Pizza!” Established 1973. NW Suburb. Dining room seats 125. Plenty of parking. Full liquor license. Bonus: Big $$$$$$ from Video gaming! “Turn-key.” No royalties, no over-rides! Great lease. Biz, FF&E... * Reduced $100K due to illness! $249K*

DING

FAMILY STYLE: NW Suburb. Freestanding. Busy street. Seats 160. Parks 53.

Excellent condition. Owner retiring. Keep as is or convert to your concept.

NEW PRICE: Biz, FF&E @ $195K w/ below market lease or total package with Real Estate @ $875K.

PEN

MEXICAN: NW Suburb. Same family, 29 years. High volume. Seats 90.

Liquor license. Authentic cuisine. Famous name. $89K. TAVERN: Just Listed! NW Chicago. Totally remodeled bar with excellent clientele....class act! 50 capacity. 2 A.M. / 3 A.M. tavern license. Plus: 3 apartments, 2 1/2 car garage and patio. Beautiful building/big income. Real Estate & Biz @$695K.

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@PontarelliAssociates.com

CALL 847-778-3571 MEMBER: CRBA

BUSINESSES FOR SALE

FAMOUS POOPY’S BAR & LIVE MUSIC VENUE

1030 VIADUCT RD., SAVANNA, IL 61074 5.5 ACRES (REAL ESTATE INCLUDED IN PRICE) 4 BARS, OUTDOOR CONCERT VENUE, SLOT MACHINES, 2 BEER GARDENS, 300+ PARKING SPACES; WWW.POOPYS.COM PRICED TO SELL: $2,300,000

MANNY’S PIZZA

312 LOCUST ST, STERLING, IL 61081 4,500 SF (REAL ESTATE INCLUDED IN PRICE) TURN-KEY, SLOT MACHINES, METICULOUS CASH-FLOWING PROPERTY! $90,000/YEAR WITH UPSIDE!!

PRICED TO SELL: $350,000

Sean Dailey

Cell: 773-954-0942 The Perotti Group COMPASS COMMERCIAL 807 W. DICKENS AVE., CHICAGO, IL 60614 Sean.dailey@compass.com www.sean-dailey.com

12/12/19 4:21 PM

Page 40

www.foodindustrynews.com

Make ALL of Your Floors Safe!

■ ■ ■ ■ ■ ■

Prevent Slip & Fall Injuries/Liabilities Protect Your Customers & Your Business Applied To Your Existing Floor Retains Floor Color and Texture No Downtime For Your Business Very Affordable, We Do It All!

Get A Free Onsite Demonstration Today!

312-801-4123

Tuesday, March 24, 2020; Moretti’s Chicago, (Edison Park)

Guest Speakers • Raffles • Direct Vendor Contacts Tuesday March 24, 2020 will be our next Shmoozefest event. This free industry-only event will feature a panel of experts discussing best practices to stay profitable and overcoming challenges associated with third party delivery orders.

These relationships often become unprofitable due to high commissions charged by companies like GrubHub, Doordash, UberEats and others.

Join us as our panel discusses how to overcome increasing delivery order food and labor costs, increasing regulations impacting food handling and delivery, increased competition from delivery-partners and the solutions to manage your delivery services. Cosponsorships for this event are now available.

Call Cary Miller, at 847-699-3300 to reserve your spot.

CO-SPONSOR OUR NEXT EVENT!

Network, Strengthen Your Brand and Increase Your Visibility For Stronger Sales In 2020!

To reserve your cosponsorship table at this event, call Cary Miller at 847-699-3300 or Davy Kusta: 708-439-1155

jan 2020 33-40 classifieds.indd 40

Facebook App Opens Your IPhone To Spy Back

Anyone worried about the privacy implications of using social-media apps such as Facebook now has even greater cause for concern because the app has been discovered activating users’ cameras without their knowledge. A handful of iPhone users have taken to Twitter to share evidence that their phone’s camera started running in the background, and was automatically activated while they were scrolling through their Facebook news feed.

First reported on in early November, several people have now discovered the same bug affecting their device. It appears as though the camera can be inadvertently activated when you’re looking at photos or watching videos in your feed. Because of a glitch that meant the Facebook screen was shunted slightly to the right after viewing an image or clip in full screen, several people were able to see that the camera had been opened and was running behind their Facebook app.

Failure is nature’s way of weeding out mistakes. It is also the catalyst to success down the road.

Food Industry News® January 2020

Human Resources New Year Checklist Overtime Law – Starting January 1st, the minimum salary threshold (necessary to exempt certain employees from overtime pay) is increasing from $455 per week ($23,660 per year) to $684 per week ($35,568 per year). Rob Wilson, President of Employco USA Most employees paid below the new threshold will be categorized as hourly workers and eligible for overtime pay.

■ Review an employee list and job descriptions of workers currently classified as exempt / salaried who are being paid between $23,660 and $35,568 – this is your group of employees who are likely to become eligible for overtime pay. As long as the employee’s duties meet certain tests, you may want to increase the salary of a worker to the new threshold if you would like the person to be exempt from overtime pay.

Harassment Training – Illinois employers will be required to provide annual sexual harassment prevention training to all employees. Restaurants and bars will also be required to create supplemental training and provide a written harassment policy to all new employees within their first week of employment.

■ Keep an eye out for the model training and additional requirements to be released by the Illinois Department of Human Rights (IDHR). Employers have until December 31, 2020 to complete the first annual training.

Recreational Marijuana - Under the new Cannabis Regulation and Tax Act (effective January 1, 2020), Illinois residents at least 21 years old may legally purchase and possess 30 grams of cannabis flower and 5 grams of cannabis concentrate for their personal use.

■ Treat marijuana like you do alcohol – if you believe an employee is under the influence at work, get a second person to support the observations and consider sending the employee for a drug test to confirm your suspicion.

State Minimum Wage - Several states, including Illinois, Arizona, Colorado, and Florida will see minimum wage hikes in 2020. The minimum wage in Illinois is increasing to $9.25 per hour on January 1st and will continue to increase until it reaches $15 in 2025. The law does not change the way tipped employees can be paid - tipped employees may be paid 60% of the hourly minimum wage.

■ Ensure your employees are paid at least at the new January 1st minimum level – including any tipped employees - and create a reminder for yourself to review it again at each of the scheduled change points in the future.

See Employco’s ad on page 5 of this issue.

12/12/19 4:22 PM

Food Industry News® January 2020

U.S. Restaurant Transaction Performance The post-summer back to business and school as usual kept U.S. restaurant transactions flat in September compared to year ago, reports The NPD Group. The month started out with transactions up but flattened as the month went on, according to NPD’s CREST Performance Alerts, which provides a rapid weekly view of chain-specific transactions and share trends for 73 quick service, fast casual, midscale, and casual dining chains.

Transactions at quick service restaurant (QSR) chains, which represent the bulk of industry transactions, were flat in September compared to a year ago. The full service segments of casual dining and midscale/family dining chains each saw transactions decline by 2% in the month from same period last year.

In August a well-publicized chicken sandwich war and summer travel helped to drive a 2% increase in QSR visits, while a 3% decline in full service restaurant traffic kept total industry traffic flat. Consumer spending in August was supported by gains at QSR of 4% and at FSR of 1% versus same period year ago, according to NPD’s ongoing foodservice market research.

“Historically, September is a slower month for the restaurant industry and this September there wasn’t any one promotion driving transactions,” says David Portalatin, NPD food industry advisor and author of Eating Patterns in America. “We’re forecasting the year will end with restaurant visits flat and dollars up by 3%, but forecasts aren’t set in stone. Innovative promotions, popular menu offerings, and any efforts that engage and excite restaurant consumers could change the outcome.” – Adapted from NPD Group

Whatever will satisfy hunger is good food.

— Chinese proverb

jan 2020 41-48.indd 41

Page 41

Foodservice. It’s Our Thing.

GET INSPIRED BY EMERGING TRENDS Visit 300+ trendsetting vendors • Action-packed demonstrations • Tastings at every turn • Business-driving ideas • Energizing educational seminars and so much more!

ONE BADGE PROVIDES ACCESS TO BOTH EVENTS!

March 9-11

2020 MILWAUKEE

Find Your Next Big Thing Just a quick drive up I-94

EverythingFoodservice.org

Americans’ Financial Smarts Increasingly Precarious food_industry_news_ad.indd 2

The stock market goes up and down, but many Americans aren’t sharing in the upswings. A survey by Bankrate of 1,004 adults found that just 44 percent have more money in their emergency savings than they owe in credit card debt—down from 58 percent in 2018.

On the flip side, 29 percent reported more credit card debt than emergency cash, up from 21 percent last year, and the highest amount in nine years.

The survey found that just 40 percent of respondents said they could cover a $1,000 financial emergency through their savings. One possible reason: Only 43 percent said they were working on increasing their emergency savings fund, down from 53 percent in the previous year.

12/3/19 10:19 AM

Signs • Canopies Banners • LED Signs Channel Letters LOGOS, PRINTING, WEBSITES, GRAPHICS DESIGN, SILK SCREEN, EMBROIDERY, AWNINGS

PINATA MARKETING INC

312 929 6805

VIP SERVICE

www.facebook.com/pinataprinting/ • pinatagraphics.com 1749 West 18th Street - Chicago Il 60608

12/12/19 4:30 PM

Page 42

foodindustrynews.com

Food Industry News® January 2020

Nuggets Kellogg Company announced the launch of their new Pop-Tarts Pretzel. Imagine the classic Pop-Tarts toaster pastries combined with a slight saltiness from a pretzel crust. It’s the best of both flavor worlds in two delicious varieties: Chocolate and Cinnamon Sugar.

Life-Saving Suspended Animation

At least one patient has been treated using an experimental technique called emergency preservation and resuscitation (EPR), which cools down the body and gives doctors longer to operate. EPR is being carried out at the University of Maryland Medical Centre in Baltimore with an acute trauma. In cases like these, there are only minutes to operate, with a less than 5 per cent chance that the patient would normally survive.

EPR involves rapidly cooling a person to around 10 to 15°C by replacing all of their blood with ice-cold saline. The patient’s brain activity almost completely stops. They are then disconnected from the cooling system and their body – which would otherwise be classified as dead – is moved to the operating theatre.

A surgical team then has 2 hours to fix the person’s injuries before they are warmed up and their heart restarted.

Char Broiled Gyros Over Open Flame, Carved Off The Spit.

Olympia’s beef and lamb products are prepared with our own special blend of Greek spices, which is the authentic taste that our customers prefer.

Great for sandwiches, pizza, omelets, skillets and bowls. The OFF THE SPiT is fully cooked and Carved product from the traditional Olympia Gold Label Cone. This item can be prepared using standard equipment such as a flat top grill, oven, microwave, steam table, turbo oven, etc. Off The Spit is an excellent option for large volume accounts and accounts without the capability of using a gyro broiler. This keeps the same taste and profile as the traditional broiled gyros.

Top Factors to Consider in a Point of Sale Designed to Grow as You Do As your business grows, make sure your point of sale (POS) can scale with you. A benefit of cloud-based platforms for multi-location businesses is the aggregation of all your data within a single management console. From one place you can access enterprise-level reporting for insights into your top selling items, details on how locations are performing against one another, and more. A cloud-based POS makes multi-location management accessible anytime, from anywhere.

Real-time reporting is a non-negotiable feature for Revel Systems client Rosemary Diaz at Xochimex Cantina. “Real-time reporting is a feature I can’t live without anymore,” she says. “As we grow, I’m not able to travel to each store every day. Knowing that I can keep track of every store’s lunch rush or dinner traffic is invaluable.”

For smooth scaling, a POS should also offer global products, settings, and employee management. This allows you to centralize products and menu items and create universal settings for consistency across locations. It will also help you optimize staff schedules and updates for maximum operational efficiency.

jan 2020 41-48.indd 42

19 Crimes Wines has living wine labels on their bottles of wine. Each rogue picture comes to life to tell their unique story through the living wine labels app.

Download the living wine labels app to watch as your favorite wines come to life.

A common cure for a hangover is a drink called a Prairie Oyster which contains one raw egg, mixed with one teaspoon of Worcestershire, salt & pepper and two dashes of hot sauce. According to Uber Eats, 2019’s most searched and ordered foods were pizza, sushi, wings and ramen across the country. Boyne Mountain Resort in Boyne Falls, Michigan is a winter paradise with 60 trails of downhill skiing, snowshoe trails, horse drawn sleigh rides, tubing, ice skating, fat tire snow biking and more. The resort also boasts Michigan’s largest indoor waterpark, Avalanche Bay which is open year round.

Chestnut Mountain Resort, the Midwest’s premier year round resort is located near historic Galena, Illinois nestled neatly amongst the hills overlooking the Mississippi.

The resort has 19 ski slopes and snowboard trails and a seven acre terrain park.

The simple gesture of offering a warm chocolate chip cookie at check-in at the Double Tree by Hilton has become synonymous with the brand’s commitment to provide guests with a warm welcome and comfortable stay. For more than 30 years, the cookie has played a starring role in differentiating

the brand’s hospitality from the competition. “Hair of the dog”—short for “Hair of the dog that bit you”—is a colloquial expression in the English language predominantly used to refer to alcohol that is consumed with the aim of lessening the effects of a hangover. McDonald’s unveils a new online Merchandise Shop, “Golden Arches Unlimited,” exclusively for fans. For the first time, U.S. customers can access fun and functional items yearround that aren’t available anywhere else. New Year’s Resolutions include; eating healthier, exercising more, taking better care of yourself and getting out of debt and spending more time with your family. Only one hotel has maintained the Five Diamond Rating for 43 consecutive years, since 1976 when the Diamond Ratings were first introduced: The Broadmoor in Colorado Springs.

Protect your skin in the cold weather and prevent frostbite. Frostbite occurs when the skin and sometimes the tissue beneath the skin freezes due to prolonged exposure to cold temperatures.

Keep your skin covered. UPS projects holiday returns will peak on Jan. 2, 2020 with 1.9 million returns taking place — a 26 percent increase from last year’s peak returns day.

Record breaking return volume illustrates how e-commerce is changing the way consumers buy during the holidays.

12/12/19 4:30 PM

Food Industry News® January 2020

Page 43

AROUND CHICAGO With Valerie Miller

SWEET BASIL CAFé Sweet Basil Café recently opened their fourth location in the Hampton Inn & Suites Hotel located at 5203 N. Old Orchard Rd. in Skokie, Illinois. The space was formerly occupied by a Ruby Tuesday restaurant. That part of Skokie was in need for a restaurant that would be open for breakfast, lunch and dinner.

The neighborhood recently lost two local favorites with the closing of The Bagel restaurant and Baker’s Square.

Husband and wife team Dimitri and Denise Karanas transformed the space into a light and airy, country motif. They did a complete remodel of the front and back of the house. The dining room can seat 300 guests; it’s a very comfortable space.

On the menu you will find over 300 items. With such a large menu they are able to please every palate. They use only the freshest and highest quality ingredients.

Dimitri’s philosophy is, if you can’t finish your meal then you should take it home with you. The portion sizes are huge.

Breakfast favorites include; homemade biscuits & gravy, omelets, skillets, waffles and crepes. The lineup of French toast includes plain, stuffed, chocolate custard or a homemade pound cake French toast.

Pancake choices include, blueberry, the chocolate lovers, homemade potato pancakes or the cranberry nut pancakes just to name a few. They also have salads, flat bread pizza, sandwiches, seafood, burgers and chicken, steaks and wraps. They have prime rib pasta on the menu too. Another specialty of the house is something called “Horse Shoe”. The Horse Shoe is an open faced sandwich originating in Springfield, Illinois. It consists of thick-sliced toasted bread, a hamburger patty, French fires and cheese sauce. Dimitri’s versions of the Horse Shoe include a Buffalo Chicken Horse Shoe and a Roast Beef Horse Shoe served on Texas toast topped with fries and cheese.

That sounds so good! On the dessert menu they have Baklava Cheesecake. Are you getting hungry?

Sweet Basil Café is a family-owned and operated business with locations in Palatine, Peoria, Skokie and Riverwoods, Illinois. They are planning to open more locations soon. For more info visit sweetbasilcafes.com 3

jan 2020 41-48.indd 43

Save Labor, Time and Money With Our Authentic Prepared Mexican Products

n Proven Concept n Low Food Cost Products n Proven, Popular Recipes n Low Licensing Fees n Prepared Foods To Ease Labor Issues n Quick Service, Dine-In or Delivery Only n Great As An “Add On” To Your Concept n Foodservice/Retail Products Available

To discuss purchasing our wholesale food products for your foodservice or retail business, or to discuss becoming a Los Comales licensee, please contact Larry Gonzalez today.

(773) 457-1784 LARRy@LOSCOMALES.COM www.loscomales.com

At some time in the life cycle of every business, its ability to succeed in spite of itself runs out. Too many operations collapse when effort is expected from lackluster staffers. Make sure that your people are not telling customers “The less you bother me, the sooner we’ll get this over with.”

12/12/19 4:30 PM

Page 44

Food Industry News® January 2020

Danish MaiD Butter CoMpany 8512 S. Commercial Ave. Chicago, IL 60617

773-731-8787 danishmaid.com

Premium Quality Whipped Butter

The Power of Pinto Beans

Pinto beans are rich in essential vitamins and minerals, fiber and antioxidants, and they are inexpensive and easy to prepare, writes registered dietitian Kaitlyn Berkheiser. However, some canned pinto beans might contain added salt, sugar and preservatives, so choose wisely. – Adapted from Healthline

Fat Rice Continued from page 1 Located just a few doors east of its namesake Chicago restaurant, The Bakery & Café at Fat Rice by James Beard Award winner Abe Conlon and partner Adrienne Lo is a colorful, grab-n-go spot offering sweet treats such as Portuguese Egg Tarts, the Macau Rice Crisp, Ceylon Snickerdoodles as well as inventive savory (and several gluten-free!) items such as The Mega Maki, Cashew-Carrot Sannas + Chutney, and Zigi Toast along with more day-friendly drink options such as Vermouth-spiked Mango Mimosas and seasonal Sangria. The team included an option to add CBD in “chill” (.25ml) and “supes chill” (.5ml) doses to their existing coffee menu. The Bakery & Café Ashley Robinson at Fat Rice is located at 2951 W. Diversey Avenue, and is open Wednesday – Saturday 8am – 5pm and Sunday 8 am - 3 pm. For more information, please visit eatfatrice.com, call 773.661.9544 or connect through Facebook, Instagram, and Twitter.

Ashley Here, she worked as a Pastry Cook R o b i n at Japonais by Morimoto, where son is the she learned to treat food as a reHead Chef spected art form, and honed in on at the Bakthe virtues of fine dining. As an ery & Cafe at Fat Rice. Growing up avid traveler, Robinson embarked in Portland, Maine, Ashley Robinon many international culinary son was first introduced to her love journeys to South Korea, Morocco, for cooking and baking through the India and Southeast Asia to see and matriarchs in her family. While attaste the world. She later returned tending Harvard University, her into Chicago and continued to develterest in professional baking was op both her culinary and leadership sparked at the campus cooperative skills as the pastry sous chef at house where she spent much of Michelin-starred modern Italian her free time making bread. After restaurant, Spiaggia, followed by a graduating with a degree in Govrole as sous chef at beloved local ernment, she took a summer to café, Spinning J Bakery. Now, in her work as a baker on a ranch in Colnew role as Head Chef of The Bakorado, and soon realized her pasery at Fat Rice…and Café, she will sions were taking her career in an help the counter-service bakery of entirely different direction. Ashley the critically acclaimed restaurant then immersed herself into hospievolve in a new way, offering clever tality at several regarded bakeries items, both sweet and savory, to throughout Idaho, Boston and New provide guests with a casual and York before moving to Chicago. fun, day-time dining experience. a

jan 2020 41-48.indd 44

National News The 31st Annual Fort Wayne Farm Show will be held at 4000 Parnell Ave. in Fort Wayne, Indiana Jan. 14-16, 2020. Apple announces the start of construction on its new campus in Austin, Texas as part of its broad expansion city. Canopy Growth announces David Klein as new Chief Executive Officer effective Jan. 14, 2020. Domino’s CPS delivery tracking technology expands into stores across the U.S. Customers who order from stores that have these capabilities will be able to see the location of their order and delivery expert on an interactive map found on their order confirmation page.

Hyatt Place New York City/Times Square recently opened. With 520 guestrooms, Hyatt Place New York/Times Square is the largest Hyatt Place hotel in the world. IHOP and TravelCenters of America announce plans to open nearly 100 restaurants at Travel Centers in the next five years. Isthmus Beer and Chasse Fest will be held on Jan. 18, 2020 at the Alliant Energy Center in Madison, Wisconsin. Kroger launches Dark Kitchen partnership with Cluster Truck in Columbus, Denver and Indianapolis. By offering multiple menu items from one Central Scratch Kitchen, Kroger Delivery Kitchen will deliver fresh and delicious meals-on-demand without service of delivery fees. Ocean Spray expands its pure portfolio of unsweetened fruit juices, continuing its focus on Health and Wellness.

Marriott International expected to debut more than 30 luxury hotels in established and emerg-

Two of America’s beloved brands are getting even more awesome. Nestlé is launching new meatless DIGIORNO® and STOUFFER’S® offerings made with SWEET EARTH™ Awesome Grounds, a plant-based ground beef alternative. DIGIORNO Rising Crust Meatless Supreme with SWEET EARTH Awesome Grounds and STOUFFER’S Meatless Lasagna with SWEET EARTH Awesome Grounds will help satisfy consumers looking for convenient and meat-free options from brands they know and trust. Similar to the original offerings with real meat, these new recipes have the same high product quality, taste and texture.

ing global hotspots in 2020. Snickers White will begin rolling out nationwide in January, 2020. The new product joins other Mars Wrigley Brands embracing the popular white chocolate trend. The Guinness Open Gate Brewery in Baltimore, MA announces the newest addition to their award-winning beers-Guinness Over The Moon Milk Stout, a dark and luxurious milk stout that brings 250 years of brewing expertise in an exciting new beer. RiRa Las Vegas at Mandalay Place, is lucky enough to be the ONLY bar/restaurant selling this on the Las Vegas Strip. Tropical Smoothie Café, a fast casual café concept known for its better for you smoothies and food with a tropical twist to develop more than 30 cafes in the state of Colorado.

Woodland Corner Market, a new neighborhood grocery store by Meijer plans to open Jan. 29, 2020 at 30955 Woodland Ave. in Royal Oak, Michigan.

12/12/19 4:30 PM

Food Industry News® January 2020

PeoPLe SeLLIng The InDuSTRy WITh CARy MILLeR

Page 45 This month I am proud to be pictured with Chef Abe Conlon and Adrienne Lo with the award-winning Chicago restaurant, Fat Rice. 500 years ago, Portuguese explorers, sailed to the far reaches of the globe in search of riches and spices. Over time in India, Southeast Asia, Africa, Brazil, and Southern China, unique cultures and cuisines emerged blending ingredients, techniques, and traditions. Chef Abe explores the same spirit with boldly flavored heritage recipes in a convivial and boisterous setting. Fat Rice has two Chicago locations, 2957 W Diversey Avenue, and in the new Time Out Market located 916 W. Fulton Street.

Still not over It: Many Men Really, Really need To Be Breadwinner

Married straight men feel most comfortable when they earn 50 percent more than their wives, according to a recent study of data. Over the past few decades, more and more women have started to out-earn men. Joanna Syrda at the University of Bath in the UK wanted to investigate the psychological effects of this change. She analyzed data from a US survey of more than 6,000 married heterosexual couples that included questions about income and emotional well-being. So far, she has focused on the effects in men. She found they tended to be unhappier when their wives earned more than them, becoming gradually more so as their wives’ earnings grew relative to their own. This was unrelated to total household income, the amount of housework Dave Asuma is the 2nd generation president of family-owned and operated Chesterfield Awning. Chesterfield has been custom-building the men did, or the hours their wives worked. and installing awnings for the Chicagoland area since 1958, always with Men who were the sole breadwinners were also relatively untheir own people, never with sub-contractors. In addition to new awnings, happy, perhaps due to the stress of being the family’s only fithe company also provides awning cleaning, maintenance and storage. nancial source. But they weren’t as unhappy as men who earned Chesterfield also offers patio enclosures, canopies, windscreens and less than their wives. The men who were happiest were those smoking huts. You may see the Chesterfield ad on page 25 of this issue. who earned 60 per cent of their households’ total income and Mitchel Schwartz and Laura Barnes own Step Advantage, a whose wives earned 40 percent. This is probably the point at local firm helping to make all of the floors safe in every type of which wives earn enough money to minimise financial strain food business. Their firm offers a revolutionary treatment for floors which helps prevent slip and fall accidents and reduces on their families without challenging the traditional stereotype workman’s comp injuries and liabilities. This treatment of the male breadwinner, says Syrda (Personality and Social is applied to existing floors of any age. Floors retain their Psychology Bulletin, doi.org/ggb5mk). “The male breadwinner color and texture, but are much safer, even when wet. With identity – the idea that a man must take care of his family – has insurance claims and injuries on the rise it is a great time to been incredibly durable despite many other changes to gender use this very affordable floor treatment. This service costs a fraction of what an insurance deductible or claim could cost you. And they perform all of the work norms,” says Syrda. “These findings show that it can actually be with no downtime to your business. You may see their ad on page 40 of this issue. Call them harmful to men’s mental health because they feel emasculated today for a dree demo. if their wives earn more than them.” –New Scientist, Nov 2019 John Paklian is the owner of Supreme Tamale, The Chicago Tamale™.

Since 1950 the product has been made with secret family recipes that have delighted generations of tamale lovers. They are made in small batches to ensure quality. There are many varieties available, including Beef Tamales, Hot & Spicy Beef Tamales, Beef with Mild Jalapeño, Corn Roll Tamales, Beef Bunch Tamales, Corn Bunch Tamales and Chicken Tamales. Their products are heat and serve and are sold into all channels including retail, foodservice, c-store, ethnic and institutional segments.

You may find them listed in our directories under Tamales.

Chuck Burtell and Brent Samano are with Fox DeLuxe Foods. For over forty years this company has been Chicagoland’s largest wholesale supplier of fresh poultry, pork, beef and seafood. They are USDA certified and trained to provide the highest quality gluten free, organic and safe products available with same day delivery service across the Chicagoland region. The firm has two locations, one in Wheeling and the other in Chicago’s Fulton Market area. In addition to their delivery services, they also offer cash and carry orders. Discover why thousands of loyal customers choose Fox DeLuxe for freshness and great pricing. You may find them listed in our directories under Poultry-Wholesale.

Chris Beykirch and Tim Watson are with Aurora Illinois based Alarm Detection Systems, Inc. (ADS), which has been protecting food businesses for more than 50 years. They supply state-of-the-art alarm systems combined with the industry’s best customer service to keep your assets, employees and business safe. Reasons many companies switch and stick with ADS include the fact that they have been ranked within the top 25 U.S. alarm companies by SDM Magazine, they have their own central monitoring station, same day/next day service, they have a team of more than 100 trained and certified technicians. Their systems offer smartphone access and control, municipal code compliance, one vendor for many security services and the fact that a live person will answer when you call. If you want a higher level of service, contact Chris at ADS. You may find their number in our directories under Burglar Alarm Services.

jan 2020 41-48.indd 45

Breaking The Cycle of Phony news There may be a simple solution to stop people sharing incorrect information online: just ask them to think about accuracy.

Researchers at the University of Regina in Canada showed 2,500 Americans real headlines and images taken either from mainstream news stories or from a cache of stories that had been debunked by independent fact-checkers. Some participants were asked to indicate if they would consider sharing the headlines on social media. Many said they would, and this wasn’t influenced by whether the headlines were true or not.

In a follow-up study, the team asked another group of people to judge the accuracy of headlines before asking them whether they would consider sharing them on social media. People who were given this accuracy prompt were significantly less likely to say they would share false headlines.

Researchers explored whether Twitter users could be encouraged not to share stories that they suspect to be fake. The researchers used Twitter bots to message 5500 users who had shared news from potentially misleading websites. They asked these people to rate the accuracy of a non-political headline. Afterwards, the team measured the trustworthiness of the news shared by these users, with a trustworthiness scale developed by independent factcheckers. The team found that the news the Twitter users shared in the 24 hours after they received the message was 3.5 per cent more trustworthy than the news shared before they had been contacted. This suggests people are more likely to spread misinformation because they aren’t thinking about accuracy.

12/12/19 4:30 PM

Page 46

foodindustrynews.com

Alarm Detection Systems

Food Industry News® January 2020

TRAVEL With Valerie Miller CELEBRITY CRUISES SHIP - INFINITY

We recently took a guided tour at Alarm Detection Systems, Inc. (ADS), a locally owned business that treats its customers like family. They have been a one-stop security shop for over 50 years. Robert Bonifas started Alarm Detection Systems (ADS) after working alongside his father in a family-owned grocery business in Aurora. Today the Bonifas family still runs the company. It is growing year-after-year.ADS offers expert security and fire safety services, cameras, card access, and locksmith services to businesses and homes. The company has more than 35,000 accounts throughout Northern Illinois, Southern Wisconsin, and Colorado. It ranks in the top 20 of 14,000 alarm companies in the country. ADS operates an award-winning, certified monitoring centers in Aurora, Illinois. They offer personal alarm verification to accounts near the facility, sending an employee to check on an active alarm or meet with the police. When someone attempts a break-in, it is essential to have prompt detection and alert the authorities.

With over 100 qualified technicians out and about every day, this is a company that has the food industry covered. Pay close attention the next time you are entering a restaurant, grocery store, or office building in Illinois. Chances are ADS protects them.

Olympia’s Chicken Shawarma “Off The Spit” is a Halal certified whole muscle chicken which is prepared with our own special blend of Mediterranean spices, which is the authentic taste that our customers prefer. Great for sandwiches, pizza, omelets, skillets and bowls. The OFF THE SPIT is fully cooked and carved product from Olympia Hand Stack Chicken Shawarma Cones. This item can be prepared using standard equipment such as a flat top grill, oven, microwave, steam table, turbo oven, etc. To enhance moisture add two teaspoons of water. The Off the Spit product gives any volume user the taste and profile of an authentic gyro cone. From OLYMPIA FOODS, Franklin Park IL.

jan 2020 41-48.indd 46

4 Nights Bahamas Cruise Day 1 - Depart from Miami Day 2 -Key West, Florida Day 3 – At Sea Day 4 – Nassau, Bahamas Day 5 –Miami, Florida Celebrity Cruises has made it very simple for you to have the best cruise vacation ever. You can book your flights directly with the cruise line. Select the perfect stateroom to fit your budget and your needs. On this cruise I booked the Concierge Class, it had a few perks, which included priority check-in and debarkation access along with some extra room amenities.

Having a stateroom with a balcony is wonderful. Sitting outside and watching the water is mesmerizing as well as having the door open to your cabin letting the fresh air in. Ship life is great because everything is one place.

On the first day of the cruise there is a life boat drill. This is mandatory and for your safety. This must be taken seriously in case of an emergency.

Each day a program called “Today” is placed in your cabin with a list of all the activities going on the ship. The daily planner lists the time and place of these events. There are game shows, bingo, dance classes, galley tour and port shopping talks. There are lounges/bars with live music throughout the ship to unwind with a cocktail or tropical drink. The Celebrity Showtime Theater had live performances. There was a casino onboard with table games and slot machines. Amenities included a fitness center and spa for pampering. The pool deck was a happening place. And for those that wanted some quiet time to relax they could at the Solarium Pools where it was for 16+years only. There is something to do for everyone.

Dining- One thing you will learn when you take a cruise is that food is in abundance. There is no shortage and you can eat as much as you like. Warning – there is a possibility you could gain some weight on your cruise. Choices included being seated in the dining room where you are served. The Oceaview Café on Deck 10 was our go- to place. It had a huge variety of cuisine served buffet style. Open for breakfast, lunch, afternoon tea and dinner. Coffee and tea was always available along with iced tea and lemonade. For those craving a burger there was a grill by the pool with hot dogs, burgers and fries. The spa café had some healthier options.

Shore excursions can be booked online before your cruise. If you prefer, you could always make your plans on the ship at the Shore Excursions desk. When we docked in Key West, Florida, there was a shuttle bus that took us from the ship to town and back to the ship. Key West is a beautiful beach town and famous for Key Lime pie. Nassau, Bahamas is a watersports paradise. The ship docked in the downtown area with a short walk into town. There was plenty of shopping there.

Celebrity Cruise iconic “X” is the mark of modern luxury with its cool contemporary design and warm spaces, dining experiences where the design of the venue is as important as the cuisine, and the amazing service that only Celebrity can provide, all created to provide an unmatchable experience for vacationers’ precious time. For reservations and more info visit –celebritycruises.com

12/12/19 4:31 PM

Food Industry News® January 2020

Page 47

Prepare to be Amazed

by Illusion Vodka

Pasta Fresh, producers of homemade fresh pasta and accompaniments recently held a Customer Appreciation Event welcoming guests with free food, samples and a presentation on Authentic Italian Food by Iron Chef judge Mario Rizotti. Pasta Fresh is located 3417 N. Harlem Avenue in Chicago.

jan 2020 41-48.indd 47

A NEW BRAND: ILLUSION VODKA took center stage at this year’s “Shmoozefest” and all agree that ILLUSION VODKA is amazing! “It really was scary smooth,” said Cary Miller, VP, of Food Industry News Magician Bob Kavooras created the most amazing designs with real magical illusions right on the bottle.

Just looking through the front of the bottle, objects on the back label appeared to change: the gold coin changed into a quarter, the spider jumped to its web, the bills changed denominations and playing cards changed places. Everything on this unique bottle appeared to change before our very eyes, and with the wave of a hand we became magician. It was amazing to change $20 dollar bills into $100’s. ILLUSION VODKA’s bottle is wonderfully creative, original and it is the definition of art. Handcrafted by a master Distiller using the finest midwestern grains, you can taste the true craftsmanship and the quality of this Premium vodka. Your bartenders will be the star with ILLUSION VODKA. Amaze customers, friends, family and vodka lovers with the bottle’s cool tricks and its delicious spirits inside. But its best trick is how quickly it disappears!

12/13/19 2:33 PM

jan 2020 41-48.indd 48

12/12/19 4:31 PM