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FOOD INDUSTRY NEWS

Happy New Year!

JANUARY 2018

FOOD

36 CELEBRATING

YEARS

INDUSTRY NEWS FOLLOW US ON FACEBOOK AND TWITTER!

FOUNDED 1982

YOUR TRUSTED BUYING REFERENCE TOOL FOR FOOD BUSINESSES SINCE 1982 SEE PAGE 12 FOR UPDATES

JANUARY 2018

BOOTH ONE AND THE MELMAN MYSTIQUE

Photos: Christina Slaton

AROUND CHICAGO: NICK’S PIZZA .......................... 39 CHEF PROFILES ..................................... 18, 25, 40 CHICAGOLAND NEWS .......................................... 8 CLASSIFIEDS ............................................. 36-38 DINING WITH MS. X ......................................... 46 DIRECTORY ............................................... 33-35 NATIONAL NEWS ............................................. 19 PEOPLE SELLING THE INDUSTRY .......................... 45 TRAVEL: BOYNE MOUNTAIN ................................ 41

Businessman, Showman, Melman: How A Legend Keeps Rollng

“Lettuce Entertain You started because of ideas. We are a group of entrepreneurs who work under one umbrella and it’s our culture of caring that bonds us; caring about the food, the service, our people and our guests.” - Richard Melman, Founder & Chairman of Lettuce Entertain You Enterprises

Lettuce opened on Earth Day, June 10, 1971 with the opening of RJ Grunt’s in Chicago’s Lincoln Park. R.J. Grunts opened in Lincoln Park on June 10, 1971 and soon became one of the hottest restaurants in Chicago and then the nation. lt was unprecedented in its day and is still considered a forerunner in the trend towards dining out as entertainment. Continues on page 24

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Booth One, 1301 N. State Parkway, is a classic Chicago restaurant reinvented by the Lettuce Entertain You team of partners Molly Melman, Sue Kim-Drohomyrecky, Doug Psaltis and Rich Melman recently opened at the Ambassador Chicago in the Gold Coast. The restaurant is being reintroduced into one of the most storied dining spaces in the history of Chicago. “The first time we owned the space, we had five restaurants,” says Rich Melman. “I didn’t know what I was doing; I would read a book about service one night and come back the next day and teach what I learned. Coming back into the space today, knowing what I know now, I really feel we have a chance to do it better than ever.” How it’s lookin? Booth One, though iconic, has been updated to feel youthful and social. The restaurant seats approximately 225 guests

and has more than a half dozen different private dining spaces. The design is simple yet elegant with sophisticated neutral tones of cream and pops of gold, giving the space a dreamy, mystical feel. The modern elegance of Booth One serves as a chic back-drop for the “wow” food presentations, entertainment and see-and-be-seen guests. The lighting of Booth One feels approachable and comfortable for an all-day restaurant, with white drapery and natural light that makes the space feel inviting. One of the most notable changes is the bar area with lounge seating and hightop tables perfect for an after-dinner glass of champagne, a cocktail or dessert. The team took great care in the acoustics of the space, ensuring that while it’s a lively, social restaurant, guests will always be able to hear friends and family at the table. Continues on page 42

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Food Industry News® January 2018

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847-699-3300 Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller, Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Bob Zimmerman Independent Advertising Consultant 312-953-2317 Davy Kusta Independent Advertising Consultant (708) 439-1155 James Contis 1927-2013 Food Industry News Issue 1, January 2018 (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 © 2018 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America

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Caffé Umbria Debuts Logan Square, Chicago

Seattle-based Italian coffee roaster Caffè Umbriaarrived at 2545 W. Armitage in Chicago’s trendy Logan Square with “trio of coffee experiences” featuring a roastery, coffee training lab and café. Caffè Umbria opened their first Midwest café in Chicago’s River North in October 2015. Master Roaster Emanuele Bizzarri says, “We saw a need for a new state of the art training lab, roastery and second, larger café. For us, providing an authentic experience and consistently superior service is equally important; it’s what sets Caffè Umbria apart from other roasters.” Located in an early 1900s-era warehouse that used to house streetcars, the 9,000 square foot location has been transformed with the help of design firm Studio Modernista. The 2,500 square foot roastery houses a red, 30-kilogram Italian-made STA Impianti roaster. Patrons enter the 2,000 square foot café through the end of a converted shipping container. Suspended above the café, a shipping container will house the coffee research and training lab. This dedicated space will provide focused, hands-on coffee education for employees and wholesale customers.

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Chef and Momofuku founder David Chang has been named to the NBC Sports team covering the 2018 winter Olympics in Pyeongchang, South Korea. Chang will tell stories and share insights into Korean food and the country’s traditions and culture. – Adapted from Eater

Give your customers what they want.

Chicagoland’s locally based Alef Sausage Inc., was founded in 2000 by European-born Alec Mikhaylov. Although his new country offered a broad range of ethnic foods, Mikhaylov noticed that no one in the United States was making smoked, dry-cured salami — one of the traditional delicacies he remembered from Eastern Europe. As a result, Alef Sausage was born — making traditional European-style artisan meats available to all. Dedicated to preserving the traditional Old World flavor and character of sausage and meat delicacies, Alef uses the best natural ingredients…high quality meat, salt, sugar and fresh spices to produce authentic, traditional sausages and meat products. The all-natural products are uncured, dairy-free, MSG free, glutenfree, nitrate and nitrite-free. “We offer a complete line of natural products that are made acccording to timehonored traditions,” notes Mikhaylov. “We only use the freshest, minimally processed meats — no chemicals, preservatives or fillers. Everything is naturally smoked with wood chips delivering the highest quality meat products available. Our spices are custom-ground on the day we order them, and only honest natural spices are used.” In its complete product line, Alef offers more than 40 different types of sausages and meat delicacies distributed throughout America and Canada. It’s the ideal blend of quality and value — a successful combination for distributors and consumers. For more information, visit alefsausage.com

Food Safety Undermined by Budget Cuts? Research shows a measurable decline in foodsafety measures because of state and federal budget cuts. “Preparedness had been on an upward trajectory, but now some of the most elementary capabilities -- including the ability to identify and contain outbreaks, provide vaccines and medications during emergencies and treat people during mass traumas-- are experiencing cuts in every state across the country,” said Jeff Levi, executive director of Trust for America’s Health, which conducted the study with the Robert Wood Johnson Foundation.

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Food Industry News® January 2018

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Leadership experts know that you can’t be an effective leader unless you get close to your followers. One way to make a personal connection with an employee is to memorize the occupation of his or her particular spouse (or significant other. Keep a personal, and nonjudgmental, rolodex or files on an employee’s spouse and children’s names, anniversaries, pets, hobbies, interests. Setting up electronic files may allow you to set alarms for those events. Being remembered is strong medicine. First, you’ll demonstrate that you’re interested in the employee as a person. Second, that knowledge may help you anticipate the impact of certain decisions the employee has to make.

Harassment of Hotel and Casino Workers: The Numbers Last year, Unite Here surveyed roughly 500 of its Chicago area members who work in hotels and casinos as housekeepers and servers, many of them Latino and Asian immigrants. The results were disturbing: 58 percent of hotel workers and 77 percent of casino workers said they had been sexually harassed by a guest. 49 percent of hotel workers said they had experienced a guest answering the door naked or otherwise exposing himself. 56 percent of hotel workers who’d reported harassment said they didn’t feel safe on the job afterward. 65 percent of casino cocktail servers said a guest had touched or tried to touch them without permission. Nearly 40 percent of casino workers said they’d been pressured for a date or a sexual favor.

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Zinc Cuts Colds

But what really motivates me to stay married is how much weight I’d have to lose to date again.

Zinc isn’t the cure for the common cold, but evidence indicates it can be a big help. An analysis of three randomized controlled trials found that 70 percent of patients who had taken zinc acetate lozenges (80 to 92 mg per day) within 24 hours of noticing cold symptoms had recovered on the fifth day, compared with 27 percent of patients who had received a placebo. While that dosage is higher than the daily recommended amount, no serious side effects were observed.

Dumber Drivers

In a study of people between ages 37 and 73, researchers found a drop in intelligence and memory among those who drove for more than two hours each day. If you must drive long distances to work, consider adding a mentally stimulating activity to your commute, such as listening to language lessons; learning a second language has been shown to keep your brain sharp.

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Food Industry News® January 2018

Local News Bridal Expo Chicago is a one day event being held Jan. 21st, 2018 at Chicago Marriott O’Hare in Chicago. Chicago Ale Fest—a celebration of American Craft Beer in the heart of Chicago—will take place Jan. 20, 2018 at the Grand Ballroom at Navy Pier. Chicago Boat and RV Show will be held at McCormick Place Jan. 10-14. Chicago Restaurant Week will be going on from Jan. 26 through Feb.8, 2018. Chicagoland Fishing, Travel & Outdoor Expo will take place Jan. 25-28, 2018 at the Schaumburg Convention Center in Schaumburg, IL. Del Frisco’s Double Edge Steakhouse opens Esquire Champagne Room at 58 E. Oak St. in Chicago. The luxurious lounge will feature an extensive list of 50 champagne and sparkling wines in addition to a range of wine spirits and a full wine collection boasting more than 1700 labels. Disney on Ice “Dare to Dream” will be performing at the Allstate Arena in Rosemont, Il from Jan. 25-28. Dozing with the Dino’s is an overnight stay at the Field Museum. check for dates and availability at fieldmusuem.org. Healthy Living Expo will be held Jan. 13 at the Tinley Park Convention Cen-

Crown Royal has been offering custom bags and labels for their premium Canadian whiskey for some time now. This one was just seen recently at Walmart by Ms. X on her way to one of her favorite eateries. The Chicago Blackhawks Limited Edition Pack features a custom box and custom red bag with the Chicago Blackhawks logo emblazoned on the front. Any Blackhawks hockey fan would be overjoyed to receive this as a gift.

ter. Illinois Bridal & Wedding Expo will be held at Donald E. Stephens Convention Center in Rosemont, IL Jan. 6-7. Polar Bear Plunge at Oak Street Beach will take place Jan. 20, 2018. Shakira, El Dorado World Tour will be making a stop in Chicago at the United Center Jan. 23. The Pink Squirrel—a Midwestern cocktail lounge opens at 2414 N. Milwaukee Ave. in Chicago. The Rat Pat is Back will be playing at the Rosemont Theatre in Rosemont, IL Friday. Jan. 26, 2018. Truluck’s Seafood, Steak and Crab House offers a notably refined dining experience at its first Midwest location at 41 E. Chestnut in Chicago.

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This Info May ‘Bug’ You

This information isn’t for the squeamish, but you might want to know it anyway. According to an article on the Huffington Post website, insects are so ubiquitous that the FDA allows a certain amount of bugs and insect fragments in the food we eat. Insect control organization Terro released data on just how much you might be eating in a year: u Coffee beans 136,080 (fragments) u Wheat flour 91,650 (fragments) u Macaroni/noodle products 7,031 (fragments) u Chocolate 5,988 (fragments) u Broccoli (frozen) 1,660 u Peanut butter 408 (fragments) u Mushrooms 254 u Berries (canned or frozen) 84 u Brussels sprouts (frozen) 54

Strong Projections for Coca-Cola Brands The North American market remains a stronghold for Coca-Cola, with big growth projected in tea and coffee, as well as for the brand’s sparkling beverages, said incoming Coca-Cola North America President Jim Dinkins. “North America is a big market with big opportunity,” he said. – Adapted from BeverageDaily

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restaurant apps that lead the industry Many large restaurant chains have their own apps, something started by Pizza Hut with the 2009 launch of its smartphone application. Soon after, Domino’s Pizza and Starbucks took the plunge, and continue to lead the way in online ordering. Since then, apps keep coming that are created to the booking and running of a restaurant essential to success: GrubHub and Seamless, which merged in 2013 but still operate as separate apps. Orderly, an invoicing and inventory system that lets operators take pictures of their invoices and manage and store them online. Open SimSim is a scheduling tool with features such as alerts that let workers know when they’re supposed to show up for their shift. It also allows staff to update their availability, swap shifts and ask for extra hours. Jobletics is for temporary workers. The company that owns Jobletics screens potential workers and performs background checks, allowing operators to have their own rotating pool of short-term workers that Jobletics claims can show up to work with as little as three hours’ notice. Waitlist Me takes care of that. It lets operators manage tables, create waitlists and contact guests when their tables are ready. It also allows restaurateurs to create individual profiles for guests with information such as their preferred tables. Free Bookings is a sort of discount version of OpenTable. It doesn’t have the more established company’s analytics, nor the database that consumers can search to find restaurants in their area. But it does allow restaurateurs to set up an online reservation book so they can receive and manage reservations from their restaurant’s website, Facebook page, or both. –nRn.com

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About 300,000 veterans work in the restaurant industry, according to data analysis from the National Restaurant Association, and chefs who got their start in the military are finding success in top US restaurants. “In this business, you must have a strong work ethic, be organized and show strong leadership -- and those are the same characteristics that the military ingrains into veterans that make them successful,” said Michelle Mullooly, director of admissions at The Culinary Institute of America. – Adapted from KCET-TV

The Benefits of a Bath

What’s more relaxing than a long hot bath? Jacuzzi Luxury Bath commissioned a survey to explore Americans’ bathing habits, and found that 38 percent of us take baths at least once a week. Frequent bathers take an average of 3.3 baths weekly for an average of 28 minutes. Among other results: l Timing. The most popular times for taking a bath are weekend evenings and Monday mornings. l Demographics. Bathing breaks down 50-50 between men and women. Younger people are more likely to be frequent bathers: 48 percent of people 25-44 said they bathe on a regular basis. l Benefits. Women tend to take baths because it helps them relax, while men feel baths lead to better mental acuity. Bathers 18-44 said baths make them feel more alert. l Exercise. Baths are popular for relieving soreness and fatigue caused by exercise. Forty-three percent of runner or joggers take a bath to recover after their workout, along with 34 percent who take exercise classes and 33 percent of weightlifters, followed by basketball players, bikers, and swimmers.

Consumers Drive Brand Messaging

In today’s socially connected world, it’s consumers -- not brands -- that are in control of product messaging, said Linda Eatherton of Ketchum’s food and beverage practice. Whereas the previous way of marketing highlighted brands’ spotless images, companies must now demonstrate the steps they are taking to improve before they can gain permission to enter consumers’ lives, she said. – Adapted from FoodNavigator

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Craving a Real Chicago Dog? Are you tired of paying over $4 a pound for hot dogs? Greco & Sons offers an exclusive product—Joey’s All Beef Angus Hot Dogs for as low as $2.99/lb. They come in two sizes—Standard 8 to 1 lb. and Jumbo 6 to 1 lb., refrigerated 2/5# case. Made from the finest cuts of U.S.D.A. inspected domestic angus beef, seasoned with fresh spices and delicately smoked, this is the traditional Chicago Style Hot Dog. Made without phosphates, MSG, fillers or bi-products, this hot dog is perfect for steaming, boiling or grilling. Ask your Greco sales representative for a sample.

More Cocktails Go Royale

Bartenders are turning more and more drinks into Royales by adding sparkling wine. The Donna Reed, a Negroni variation that gets the addition of a side of Champagne, is served at the Pig Bleecker in New York City, while Sauvage in Brooklyn is adding a full Royale menu. – Adapted from Wine Enthusisast Magazine Online

Trending: Rose Champagne

Rose Champagne brings together two of the hottest trends in wine, so it’s not surprising that sales of it are climbing briskly. Sales of the pink Champagne were up 20% last year at New York City’s The Modern, said Master Sommelier Michael Engelmann. – Adapted from VinePair

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Fighting Back From Heart Attacks It was just 50 years ago that the standard prescription for a heart attack was a life of bed rest and morphine. Today, the management of life has changed significantly for post-heart attack patients: New heart treatments are in development. among the most promising: REGENERATIVE MEDICINE. Stem cells could be used to repair damage to the heart muscle. At present, this damage cannot be reversed, but advances are rapidly changing that in trials, Entresto (sacubitril valsartan) was shown to reduce cardiovascular death by 20 percent compared to the standard treatment, hospitalization for heart failure by 21 percent, and death from any cause by 16 percent. GENETIC DIAGNOSIS and STRATIFIED MEDICINE. By identifying gene mutations that cause premature heart disease and death, early treatment can be offered. treatments can be targeted to patients. TECHNOLOGY. Advances in wearable technology allow more monitoring out of hospital, and enable patients to take charge of their condition. CATHETER ABLATION is used to treat heartrhythm disturbances (arrhythmia) using fine wires threaded into the heart through blood vessels to burn or freeze small areas and create a scar that blocks abnormal electrical signals. It’s used on people with atrial fibrillation (AF)—a heart rhythm disorder that can cause stroke or coronary heart disease—whose heart rhythm remains abnormal in spite of drug treatment.

The American Academy of Chefs and the Chefs and Culinary Professionals of Chicagoland recognized Elizabeth Bergin, HAAC as Honoree of the 36th Regional Gala Dinner, for her years of exemplary dedication and outstanding contributions to the culinary industry. She was also presented the AAC Service Award pin by Chairman Mark Wright CEC, AAC and Vice-chair Rico DiFronzo CEC, CCA, AAC. She was joined by more than 100 friends, family and colleagues at the dinner held November 11 at the W Lakeshore Hotel in Chicago.

OAP, old age pensioners, have a new label with Baby Boomers. Call them “seenagers”: senior in age, wearing jeans, listen to rock, frequent dining out and embracing life like a teenager.

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Food Industry News® January 2018

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Call Center Reps Call center representatives are the first line of defense for a classic customer service outlet: a phone number that customers can call for questions or issues. These representatives may work in a physical call center (think of a bullpenstyle room with lots of phone booths) or remotely from the rep’s home. Call centers may also task their reps with, handling email or online chat apps as well as phones. Concierge A concierge is the person who puts that personal touch on a customer experience. Concierges can work for any company that offers an individualized experience, but primarily in the hospitality and tourism industry. Concierges work with clients to book trips, suggest activities, help get tickets, make reservations, and ar-

jan 2018 9-16.indd 13

range transportation. This can be a great role for someone who’s in the know about the best things to do in town and has a passion for helping make someone’s vacation or trip more enjoyable. Concierges may work directly with clients (like at a hotel), or may communicate and make arrangements online as a “virtual” concierge. Client Relations These customer service professionals are kind of the closers when it comes to clients. They focus on the client experience and making sure that clients are satisfied with the level of service they’re receiving. These associates may work with a number of different teams inside and outside the company to ensure that the client is happy. It’s a more focused role—instead of fielding general queries, these coordinators build and maintain relationships with specific clients. Client Services Manager Rather than specific prod-

ucts or services, client services managers are tasked with managing relationships with clients and customers. You may see this kind of job under similar titles, like “customer success manager,” “account manager,” or “relationship manager,” but the duties are pretty much the same—the client services manager works with specific clients to ensure that all of their needs are being met. Client services managers provide next-level customer care. Customer Service Reps Customer service representatives, sometimes also known as customer care representatives, are responsible for helping customers in every industry (retail hospitality, healthcare, etc.). They may answer questions in person, on the phone, via email, or via chat They take reports from users or customers, help troubleshoot if necessary, or provide product information. The job may include follow-up

investigation or escalation of customer issues to other parts of the company, as well as reaching back out to customers for resolution. Customer service reps may also be responsible for keeping detailed records, processing payments and refunds, generating sales leads, and helping to meet sales goals.

Customer Service Manager Customer service managers are responsible for managing teams of customer service representatives, handling queries or complaints that have been escalated, customers, and ensuring that the company’s met. This role requires only stellar, empathic, problem-solvers. — Adapted from an article by Kate Lopaze, The Job Network

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Food Industry News® January 2018

Independent Grocers in the Changing Landscape of the U.S. Food Retail Industry

Independent grocery stores are food retail establishments whose owners operate fewer than four outlets simultaneously. These stores captured 11 percent of all U.S. grocery sales in 2015, according to Independent Grocery Stores in the Changing Landscape of the U.S. Food Retail Industry, a new report from USDA’s Economic Research Service (ERS). Independent grocery stores generated $70 billion in sales in 2015. These stores help ensure food access in areas that may not be served by chain grocery stores, including rural counties and counties with a high percentage of lowincome households. They also provide employment opportunities and generate tax revenue for these areas. This study examines the performance of independent stores and changes in their performance over 2005-15, particularly in relation to chain stores. The findings in this study lay the groundwork for future research on the economic impacts of independent grocery stores. – Source: USDA.gov

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Food Industry News® January 2018

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A standard pour of wine is about five to six ounces. Beetroot juice is one of the richest dietary sources of antioxidants. Bonmore is the oldest licensed distillery on Islay, one of the Scottish isles which make up the region known as the “Islands in the lexicon of Whiskey.” Castle Brands introduces Jefferson’s Presidential Select 16 Year Old. This exceptionally rare expression of Jefferson’s Bourbon is a tribute to the brand’s namesake, Thomas Jefferson. Cottage cheese helps to strengthen bones and improve digestion. Feeling a cold coming on, drop a halls cough drop into your hot tea, the results are amazing. Illinois boasts the highest number of personalized license plates, more than any other states. One cup of lentils contains almost 100% of your daily diet requirements. Lentils are high in folic acid. Prosecco House, the first Prosecco Bar in England plans to open near “tower Bridge in south England Feb. 2018. Run an empty load in the washing machine with ½ cup Clorox®Regular bleach to kill bacteria and viruses spread by contaminated clothing. Some of the top New Year’s Resolutions include eating healthier, losing weight and spending more time with family. Soothe a sore throat with a

MasterChef Junior Cookbook: Bold Recipes and Essential Techniques to Inspire Young Cooks offers everything that it takes to cook like a master. Beloved television competition show MasterChef Junior fosters all of this within each of its pint-size home cooks, and what they whip up is truly impressive. This book aims to give any aspiring young chef the tools he or she needs to hone essential cooking skills, with 100 recipes inspired by dishes that the contestants served in the first five seasons, as well as timeless techniques, tips, and advice. With this book, anyone can become an excellent cook. Amazon, paperback: $13.59; Kindle: $11.99; Spiral-bound: $33.95

saltwater gargle using a ½ teaspoon of salt dissolved into an eight ounce glass of warm water. The three P’s of safe winter driving are – Prepare for the trip; Protect yourself; and Prevent car crashes. The state of Indiana known as the Cross Roads of America has more miles of interstate highway per square mile than any other state. U.S. Passports are valid for 10 years from the date they are issued. Renew your passport at least nine months ahead, before your passport expiration date. When shoveling snow it is recommend to push the snow instead of lifting it. By doing this you will prevent injury to your body.

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Food Industry News® January 2018

Page 17

Latest Tactics for Restaurant Marketing We have seen a lot of new trends in the restaurant industry over the past year or so. Most of them revolve around visibility tactics to let people know A.) You’re here, and B.) You’re serving great food that people want to eat. At a base level, this is restaurant marketing. Different platforms work best for different restaurants, but there are several factors which contribute to that. Do you have a dedicated social media staff member, or are you dedicating a host/hostess to throw up some posts in their free time? Are you giving your patrons incentive to share posts about you and give solid reviews? Before you even answer all that, are you maintaining an updated social media presence with which your patrons can connect with and reach you? The latest tactics shouldn’t revolve solely around the newest craze in social media, but rather what we have established as functional and fruitful. Facebook, Twitter, and Instagram are those core platforms. LinkedIn is also viable and depending on the size and classification of your restaurant, you will be able to source some great talent from the site as well. The main thing here is not overloading yourself with work you cannot handle and letting your social media profiles go long periods without updates. Incentivize your patrons to leave reviews on your Facebook page (it goes a long way). Host giveaways in exchange for page likes and post shares. Use Instagram to share HQ images of your restaurant and feed them directly to the Twitter profile. Focus on improving internal operations and find the right tools to do it. Get rid of the pen and paper waitlist and switch to digital waitlist solutions like NextME, the only digital waitlist app that diners themselves won’t need to download and the only one that lets you advertise internally. Digital waitlist solutions like NextME allows diners to use their cell phone number to hold their place in line. The app sends out text notifications to confirm they’ve been added to the list, and sends out a direct link to a countdown page which lets them know their place in line. The countdown page allows restaurants to host their menu in digital form but also links to social media profiles and email collection forms which all help to increase restaurant visibility, table turns and patron satisfaction. For more information, visit nextmeapp.com.

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A graduate of The Culinary Institute of America will be defending the gold medal The winning meat platter from CIA graduate Matthew Kirkley that led to his selection as head chef for Team USA at the 2019 Bocuse d’Or. (Photo credit: Ken won by the United States at the 2017 Bo- Goodman) cuse d’Or, the world’s most prestigious gastronomic competition. Matthew Kirkley is head chef of Team USA 2019 after recently winning a cookoff in Las Vegas, NV that mirrors the format of the Bocuse d’Or. Chef Kirkley and the other finalists had five hours and 35 minutes to prepare and present a platter composition and a plated dish to a panel of judges. Kirkley, executive chef of Coi in San Francisco, will now spend the next 14 months preparing for the global competition to be held in January 2019 in Lyon, France. “We are proud of Matthew and wish him the very best as he defends the USA’s title in the Bocuse d’Or,” said CIA President Dr. Tim Ryan. Also in Las Vegas, CIA senior Ethan Hodge won the Ment’or Commis competition and will have an opportunity to stage with Team USA 2019, spending four weeks with the chefs at The French Laundry as they prepare for the Bocuse d’Or. –ciachef.edu.

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Every career calls for a degree of sales skill. Whether you’re selling products to customers or ideas to your boss, remember these tips: n Know your “customers.” Get into the mind of your buyer—what does he or she really want? n Solve their problems. Match whatever you have to contribute to your buyer’s biggest problems and show you can solve them. n Stay close. Customers buy on their schedule, not yours. Your best bet is to contact them frequently (without getting annoying) so they learn to think of you when they have a problem you can help them solve.

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Etiquette is one of the most powerful forms of communication between people. Etiquette expert Christine Nolan-Taylor shares these pet peeves that can hurt you: Failure to perform introductions. Always introduce visitors to members of the group. Failure to rise and offer a hand when being introduced. Inconsistency in addressing colleagues of equal rank. For example, referring to a male client as “Mr. Smith” and a female client of the same rank as “Chrissie.” Failure to respond to a business letter. As a rule, a reply should be received within 4 days if the matter is important, and within 2 weeks at the outside if less vital. Inappropriate attire. For example, failure to put on your jacket for a meeting with your supervisor or when greeting visitors. Rudeness in business meetings, such as lateness, not sticking to the meeting’s agenda, and drinking a soft drink directly from the can (pour it into a glass). Failure to identify yourself when you answer the phone. Don’t force the caller to guess your name. Failure to return calls promptly. Call back the same day, if possible, or early the following day. Interrupting a phone call for another conversation. The person you’re speaking with first should take precedence, especially if you have call waiting. Using a speakerphone unnecessarily. This is an invasion of privacy, since the outside party doesn’t know who might be in the room and able to listen. Failure to unlock your guest’s car door before your own. Even if your car has power locks, a considerate guest will unlock your door for you. Failure to hold a door first. Failure to write a thank-you note for a luncheon, gifts, etc. If you’re unsure of whether a thankyou is required, send one anyway. Unawareness of etiquette in a foreign culture. Knowing the local customs is your responsibility. Criticizing others in public. If you absolutely must chastise an associate, do so in private to keep embarrassment to a minimum.

Food Industry News® January 2018

Chef Profile Kevin Crouse Fifolet

1942 W Division St.,Chicago Birthplace: Naperville, IL Current Position: Executive Chef First Foodservice Job: I sold hot dogs outside City Meat Market in downtown Naperville, IL Favorite Food: Crawfish Étouffée. Crawfish Étouffée was what led me to culinary school. I remember when I was younger, looking at a recipe for étouffée and not understanding what I was looking at, it bothered me. At Fifolet we serve our étouffée over Fried Alligator and Dirty Rice. Memorable Customers: Marriage proposals are always memorable, but the customers that mean the most to me are the people from my past that come by to see what new dishes I’m creating these days. I love having a job where my friends can pop-in at any moment. Worst Part of Job: The physical pain that comes from working the line everyday. It really takes a toll on your feet and joints. Most Humorous Kitchen Mishap: In my kitchen hangs a sign that reads “My thought process is under no obligation to make sense to you -Chef” It’s more to prevent employee “mishaps”, but I think it’s funny. Favorite Food to prepare: My favorite has always been Cajun cuisine, but my fiance is Haitian, so recently I have been learning her family recipes so I can carry on the Caribbean Creole traditions. That’s my job security in our relationship. What part of the job gives the most pleasure: The instant gratification of watching someone enjoy your hard work right in front of you. If you couldn’t be a chef, what would you be and why: I would love to make a living writing and performing comedy. I used to emcee a circus in Seattle and I loved every minute of it. I think that both good food and good comedy have the power to lift someone’s spirits, no matter what’s bothering them. I consider them important factors in maintaining a high ‘quality of life’. Best advice you ever got was: Find someone who knows what you want to learn, get them to teach you as much as they can, then move on. Where do you like to vacation: New Orleans is my favorite place to visit. The culture and the character of the people there has always held a special place in my heart, plus the food and the brass bands...there’s always a good time to be had in NOLA. What do you enjoy most about FIN: I always flip right to the Chef Profiles.

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Food Industry News® January 2018

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National News Slapfish, a Modern Seafood Shack serving up bold, crave-worthy dishes in a fast casual setting, announces the opening of its newest location in Park City, Utah. Price Chopper and Market 32 stores in New York will turn to Instacart for grocery delivery instead of its in-house operation, the company said. - Progressive Grocer Dollar General’s low-price model is gaining ground in rural communities where residents are struggling financially, and the 14,000-store retailer plans to open thousands more locations. The Wall Street Journal Del Frisco’s Restaurant Group announces partnership with Veteran Roaster Cup O’ Joe, a company founded to help end homelessness and chronic unemployment in the veteran community. Beginning Jan. 31, 2018, all Del Frisco’s Restaurant Group locations will serve Veteran Roaster Cup O’Joe coffee. Great Lakes Trade Exposition presented by the Michigan Nursery and Landscape Association will be held Jan. 22-24 in the Lansing Center in Lansing, MI. The event offers educational programming and certification for segments of the green industry. Hiland Dairy Foods Company recently received awards in 17 product

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Under federal law, the standard for sexual harassment is that it has to be unwelcome, it has to impact work and it must be severe or pervasive. Here are 10 things you can do to avoid sexual harassment claims and to better defend your business if such claims occur. 1. Make a respectful workplace part of your company culture. This means having a clear anti-harassment policy that makes jokes and banter with sexual innuendo off limits, said Grumer, a Davis Wright Tremaine partner in the firm’s Los Angeles office. The person who tells the joke may not have meant harm, but, in the event of a claim, it’s more about the impact of the joke on those who hear it. 2. Make it easy to report harassment and potential harassment. Don’t require it in writing. Don’t require formal complaints. Try to resolve it quickly. If you see someone who appears uncomfortable — even if they don’t want to raise a formal complaint — as a company, you’re on notice to resolve it. 3. Investigate every claim. The law requires you to investigate and promptly take appropriate corrective action. In some states, like California, employers can be penalized for failing to investigate. Calendar a follow up. Go back to the employee who complained and say, “Hey, it’s been a few weeks since you brought this up. Is everything okay?” 4. Remove the risk of retaliation. Adopt a

A Better Tone Gets Better Results

When you give orders, remember that you’re more likely to get results with a positive turn of phrase. A negative approach may cause resentment, and work won’t get done. For example: Negative: “If you can’t get the project done on time, our entire schedule will be thrown off.” Positive: “We can stay on schedule if you’re able to finish the project on time.” Negative: “Don’t get lost on your way to the meeting.” Positive: “Follow these directions to the meeting site carefully so we can begin on time.” (Pamela S. Beeson and Patricia A. Williams, Technical Writing for Business and Industry, Scott Foresman & C0., Glenview, IL)

policy that forbids management from dating or hanging out during off-duty hours with non-management personnel. 5. Make sure managers know they could be personally liable for harassment or retaliation claims. Juries sometimes make the perpetrators pay along with the company, the attorneys said, which is why managers should not consider the staff their personal dating pool. 6. Eliminate body contact. Maybe you think hugs are good for team building or bring people closer, but personal space is vital. Handshakes, yes; hugs, no. 7. Train your assistant managers before you promote them. It’s challenging to go from being one of the gang to being in charge. 8. Add training about inappropriate behavior at work into other meetings or training sessions to make sure preventive practices are institutionalized. 9. If you sell alcohol, consider prohibiting employees from drinking at their work location. Tell managers and supervisors to skip drinks with the staff, or to have one drink and exit — alone. 10. Remove the manager’s office couch Management is legally obligated to investigate sexual harassment claims. Of course, the crazy thing is, sexual behavior only qualifies as harassment if it is unwanted. If you’re thrilled that big star is pinching your behind, it’s not sexual harassment. If no one complained, the company’s liability is much different than if someone complained and they didn’t act. –INC and NRN..

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Food Industry News® January 2018

Page 21

Consumers and Food: New Statistics

Younger consumers are far more likely than their older counterparts to prefer chains to independent restaurants, according to an annual global consumer survey from consulting firm AlixPartners. “We were surprised to see that,” AlixPartners Managing Director Kurt Schnaubelt said in an interview. “The Baby Boomer wants independents and wants full-service restaurants.” The results came in a global survey of more than 8,000 consumers in a dozen countries, including the U.S. According to the survey, 28 percent of consumers 18 to 24 prefer chains, while 31 percent of consumers 25 to 34 prefer chains. That number drops as consumers get older — only 13 percent of worldwide consumers over 55 prefer chains. Schnaubelt believes that younger consumers are considering younger brands, like Starbucks Corp. and Panera Bread, rather than the older legacy chains. To be sure, consumers both in the U.S. and globally are more likely to prefer an independent to a chain restaurant. But a surprising number simply don’t care. In the U.S., for instance, 46 percent of consumers are indifferent as to whether a restaurant is a chain or an independent. As such, two thirds of consumers either prefer a chain restaurant, or it just doesn’t matter. “We trust a brand that has more than a couple of units open,” Schnaubelt said. “We know these units are this particular brand because of the technology or the food or both.” The results are good news for chain restaurants, which are eager to attract younger consumers. Are consumers willing to spend more? One bit of good news from the study: Consumers were more likely to say they plan to eat out more often in the coming year. Globally, consumers were more likely to say they plan to dine out more in the next 12 months than they were to say they would dine out less (34 percent to 19 percent) and they were also slightly more likely to say they would spend more than they would spend less (28 percent to 26 percent). The survey found that restaurants compete with other industries for spending. According to the survey, 40 percent of consumers who said they plan to spend less will reallocate that money to travel, while 37 percent said they’ll spend it on retail purchases other than food. Delivery potential Consumers clearly love delivery, given its current growth both in the U.S. and globally. But they also prefer companies that do it themselves over third-party providers. On average, three-quarters of consumers say chains need to offer more delivery options. Yet 49 percent said they prefer to order delivery directly from restaurants, while just 12 percent said they prefer a third-party provider. And 40 percent said they would order from a virtual restaurant that has no pick-up or dine-in service. –NRN, abridged

jan 2018 17-25.indd 21

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Strategic Tips for Lessening Anxiety Anger is stress wrapped in anxiety and blame; walk away from arguments and refocus on what the root of the conflict is. Once fixed, you’ll be the hero, not the villain. Don’t do anything which, afterwards, might lead you to tell a lie. A lie eventually is revealed, and dminishes your value as an honest person regardless of the reason why. Write it down. “The palest ink is better than the most retentive memory,” says an old Chinese proverb. Write down apWhat we do: 1. We come to you, give you a free estimate, take pointment, plans, ideas... exact measurements. anything you want to be 2. We exactly match your fabric or vinyl and cussure to remember later. tom sew a booth seat or back replacement. 3. Within 10 days we come to you early in the Take the time to morning before you open, install the new covers ask questions or reand your booths look new! peat directions. Our replacements save you over 90% over the cost of buying new seating depending on the Know the differvinyl. We work around your schedule and work ence between needs and quickly, quietly and neatly. With our service, you preferences. Don’t let are never without seating! Over 98% of our customers become repeat customers. yourself get too attached For a free estimate, call Bill today, to the latter. (877) 321-7372 (Connections, Herman Miller, Inc., 8500 Byron Rd., Zee-

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Daily snacking is a lifestyle Nearly half of consumers (49%) snack at least twice a day, up from 25% in 2017. Snacking is playing a larger role in consumers’ daily lifestyle now than it was two years ago. More consumers today than in 2010 say they are used to snacking between meals and that doing so is part of a healthy diet.

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Food Industry News® January 2018

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– From Technomic’s Snacking Consumer Trend Report

Costco

In addition to being the South Side’s premier food and equipment cash and carry outlet for food businesses, the Costco Business Center located 7300 S. Cicero Avenue in Bedford Park has now become a major supplier to local jobbers , food distributors, food manufacturers, caterers and equipment dealers across Chicagoland because of their large inventory and discounted pricing. As Costco Business Center’s tremendous buying power grows, it enables them to sell at prices below what most suppliers often pay. This location offers leading brands of restaurant equipment and supplies, dry, refrigerated and frozen food products as well as a full line of meats, dairy and packaging products. This location even has a large selection of Halal, natural and organic food products and packaging. Costco often saves its customers 15% to 30% from what they may pay elsewhere. Because of Costco’s traditionally low mark up and large inventory, many suppliers now

find it more cost effective to visit the business center for items needed for orders versus buying large quantities and warehousing the inventory. This enables these resellers to be more profitable by limiting inventory, waste and tying up cash flow. Just like other Costco’s, members receive a rebate on everything they purchase whether it is food, packaging, tobacco, heavy equipment or allied items. This Costco business center is open Monday through Saturday and is open to all Costco members. If you have not visited the location, contact Christopher Fuentes for a tour and receive a $25 Costco gift card just for visiting. To learn more, and to start saving, see their ad on page 29 or call 708-552-9017.

Hit The road, Jack

n According to a study by Dunkin’ Donuts, 59 percent of U.S. consumers who take road trips stop to eat and/or drink at least two times during the drive. n 31 percent of those that were surveyed stop three or more times, the research showed. n 74 percent of those surveyed said they stop spontaneously to fulfill their food and beverage needs while driving on vacation. n 15 percent plan their stops before they hit the road, the study found. n 36 percent of road travelers in the study said they use a GPS device to find food and beverage locations. n 20 percent of consumers said they sometimes or frequently argue with tripmates about where to stop for a bite. – Results according to a study by Dunkin’ Donuts. Adapted from Nation’s Restaurant News

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Food Industry News® January 2018

Creativity Solves The Toughest Problems Everyday problems usually respond to triedand-true solutions. But sometimes you need to go beyond the obvious. Try these tactics when you need to take a more creative approach to problem-solving: ● Do some extra research. Don’t assume you have all the facts you need. Before trying to solve the problem, dig deep into the background and the issues surrounding it. You may uncover something new that will lead to a fresh approach when nothing else has worked. ● Set up the problem correctly. In your rush to find a solution, you might treat the symptoms and not the underlying cause. Seek opinions and perspectives from other people, and keep an open mind about what’s really going on. ● Consider the impact. Who else does the problem affect? You may gain valuable insight by including others in your analysis and solution. You’ll also build support for your solution by drawing in your co-workers and other interested parties to help you implement it. ● Try a lot of solutions. Instead of zeroing in on one approach and hoping it works, experiment with as many different options as you can. Keep track of what you’re doing so you can identify what worked or combine promising aspects of different attempts.

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Diverse, highly educated, open to new experiences and eager to explore, the Millennial demographic group is already having a significant impact on the adult beverage industry. All members of the largest generation since the Baby Boomers comes will be of legal age to consume alcohol by 2018, and these consumers are already making their mark on the adult beverage industry, driving trends such as craft beer, boutique spirits and sweeter flavor profiles in wine. – Source: Technomic, Inc.

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Melman Continued from page 1 Lettuce Entertain You Enterprises, lnc., one of the most influential restaurant organizations in the country, currently owns, licenses or manages more than 60 brands and 100 establishments in Illinois, Arizona, Minnesota, Nevada, California, Maryland, Washington D.C. and Virginia. Lettuce was founded as a result of joining Richard Melman’s innovative ideas with the business acumen of Jerry A. Orzoff, Melman’s first partner. A successful realtor, Orzoff (who died in 1981 at the age of 45), played a crucial role in Melman‘s life as a friend and mentor. “Jerry was a guy I respected and related to. He believed in my ideas. Meeting him in 1970 was the turning point in my life.” Melman and Orzoff became business partners and created a hip burger joint geared toward young singles interested in rock music, casual clothes, healthy food and fun drinks. The menu was designed to appeal to a variety of tastes and included everything from vegetarian and macrobiotic foods to hamburgers, sandwiches, milkshakes and the first salad bar in Chicago. More unique concepts followed, and with each new restaurant the

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Food Industry News® January 2018

Photos: Christina Slaton

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company grew and Melman‘s style continued to evolve. Since 1971, Lettuce has created high quality, successful restaurants that range from Michelin-starred fine dining to fast casual burger joints, from quickserve Asian fare to upscale Italian cuisine, from sushi to Spanish tapas, and much more. In addition to these brick and mortar restaurants, Lettuce concepts and cuisine can also be found in sports stadiums, airports around the country and grocery stores. Melman and Lettuce Entertain You show no signs of stopping. “We’re a very disciplined organization. We run restaurants weIl,” says Melman, who was honored with the James Beard Outstanding Restaurateur Award in 2011 and the Lifetime Achievement

Award in 2015. “People think of us as creative-and l do believe we possess creativity, but more importantly, we play good solid ball. We surround ourselves with good people and we train them well. And, we work very hard.” Adds Melman of Lettuce’s success, “We’ve had the ability to give people what they want almost before they know they want it. You can call it trendsetting. I prefer to call it the ability to listen to people.” In 2017, Richard Melman announced that his son, R.J. Melman will be taking over as President of the private restaurant group. Kevin Brown, current CEO and President will remain on as Chief Executive Officer. Richard Melman will remain as Founder and Chairman and will still be involved in the company.

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Food Industry News® January 2018

CHEF PROFILE

Eric Olson Maize + Mash 430 N Main St. Glen Ellyn, Illinois Birthplace: Aurora, IL Current Position: Executive Chef at Maize + Mash, Barrel + Rye, and The Burger Local First Foodservice Job: When I was 19 I started out as a pantry cook at Jason’s Steakhouse in Montgomery, IL. Favorite Food: Any food at all that has been prepared with love and care, but if I had to choose, it’s probably sushi. Awards/Honors: I’ve been featured on Chicago’s Best if that counts! Memorable Customers: I’ve cooked for several celebrities throughout the years- Tiger Woods and Lindsey Vonn, Jack Hannah, Chris Rock, the entire New Kids on the Block, Pat Benetar, Dr. John...but my most memorable customer would have to be my curmudgeony regular, John, who has followed my career wherever it has taken me. Worst Part of Job: The hours of a chef can be very demanding and I don’t always get to spend as much time with my family as I would like. Most Humorous Kitchen Mishap: We once had a bear try to crawl through a window into our kitchen when I was a Sous Chef at Osprey Resort in Beaver Creek. We had the entire staff banging on pots and pans before it finally got scared and left! Favorite Food to prepare: Braised short rib. Every time we cook up an order of short rib at Maize + Mash, the aroma fills the entire restaurant and I never, ever get sick of it. What part of the job gives the most pleasure: I love being able to take raw ingredients, the same ingredients that anyone could buy at any grocery store in the world, and then create something truly unique and delicious out of them. If you couldn’t be a chef, what would you be and why: I think I would have made a great construction worker, or really any job where I get to work with my hands and create something new. Best advice you ever got was: When I was young my dad gave me a stone that was engraved with the phrase “Persistance prevails when all else fails.” That has really stuck with me throughout my life and career and I still have the stone on my desk to this day. Where do you like to vacation: Anywhere if I could actually take some time off! What do you enjoy most about FIN: Keeping up with all the latest food trends and learning about local restaurants that I haven’t yet had a chance to try out.

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year than someone who doesn’t use the site— and that people who accepted the most friend requests lived the longest. This doesn’t mean you should say sayonara to all your non-virtual friends. According to the study, interacting on Facebook seems to be healthy only when it is used to maintain real-life relationships: The online activities that correlate with reduced mortality (such as posting photos) also indicate an offline social life.

Dairy Helps Fight Early Menopause

Calcium and vitamin D have long been known to work together to build strong bones. Now scientists have discovered that they may also play a role in preventing early menopause, which is associated with an increased risk of osteoporosis, heart disease, and other health issues. In a study of 116,430 premenopausal women, those who got the most calcium and vitamin D from food—especially dairy—had the lowest risk of early menopause. Supplements did not have any beneficial effect, perhaps because they lack the other vitamins, fats, and hormones (such as progesterone and estrogen) found in dairy.

Whiners just point out a problem; winners point out the best solution.

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Food Industry News® January 2018

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To this day, there is no patent for WD-40. Filing for one would require the manufacturer to disclose its top secret recipe. Source: New York Times

4 New Ways to Look for Ideas

If you really want better ideas, don’t gather your team around a whiteboard, writes Inc.com columnist Annabel Acton. Try one of these exercises instead: 1: Give a pop quiz about your business’ core values. Ask questions like “Why is our primary customer defined this way?” and “Why does our product come packaged like this?” 2; Take a field trip. Send your team to a place they don’t normally go— a party or a discount store—and have them get souvenirs to drum up inspiration. 3: Study the competition. Ask your team to list changes they think a competitor would make if it were suddenly in charge of your business. 4: Go on a hashtag hunt. Have all your employees (not just the marketing team) see what customers are saying about your brand on Facebook, Twitter, and Instagram. Source: INC.

Business By The Numbers

67%: Projected amount of health insurance rate increases that will be due to uncertainty. 18%: Predicted increase in health care premiums in 2018 for the most popular type of health care exchange plan. 40%: Current highest tax rate small business owners can pay. Trump administration proposals could lower this to 15%. 76% of CEOs used their personal savings as startup capital. And if that’s not bootstrappy and daring enough for you, the next most common source for founders’ capital was credit cards. And most CEOs didn’t look too far when it came to starting their companies: 35% of survey respondents said partners and co-founders had been work colleagues, followed by 33% saying they started up with a close friend. When did you start paying yourself a salary and how much? LESS THAN $50,000 40% IMMEDIATELY 25% $50,000–$100,000 33% WITHIN A YEAR 32% $100,000–$150,000 13% WITHIN TWO YEARS 20% $150,000–$200,000 6% WITHIN THREE YEARS 12% MORE THAN $200,000 8% WITHIN FOUR YEARS 9% STILL NO SALARY 2%

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Food Industry News® January 2018

Seafood for Breakfast?

Seafood is beginning to appear in more commercially made breakfasts, despite it being the part of the day where it has been least prevalent, according to a report by Datassential. One hot product is Hawaiian-style poke bowls, with 27% of those polled now saying they are familiar with the dish. – Adapted from Supermarket News

Quesadilla Ingredient Swap

Roasted mashed sweet potatoes makes for an unexpected but delicious alternative to cheese in quesadillas, writes J. Kenji Lopez-Alt. Sweet potatoes can pair well with cilantro, Hatch chilies, sauteed chicken and more in any quesadilla recipe, he writes. – Adapted from Serious Eats

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Around Half of U.S. Shop- Arby’s - They the...Wings? pers Buy Energy Products Have Fast-food chain Arby’s ResMarket research firm Packaged Facts is predicting that retail sales of nutritional bars and beverages will grow by 8.3% annually over the next four years. Currently, around 49% of US shoppers purchase nutritional drinks, bars or both, the company said. – Adapted from NutraIngredients

jan 2018 25-32.indd 28

taurant Group said it reached a deal to acquire Buffalo Wild Wings, which promotes the slogan “wings, beer, sports” in its advertisements, for $2.4 billion in cash. – Adapted from USA TODAY

ease and dementia could reach 141 million people by 2050, but a new study reported in The Lancet says that one-third of such cases could be prevented through better lifestyle management, including: ■ Getting an education (staying in school until over age 15) ■ Reducing high blood pressure, obesity, and diabetes ■ Avoiding or treating hearing loss in mid-life ■ Not smoking ■ Physical exercise ■ Reducing depression and social isolation later in life.

PepsiCo Sees Non-Carbonated Drink Increase The Pepsi-Cola Bottling Co. of Central Virginia is reporting a significant increase in the percentage of noncarbonated drinks delivered as part of its distribution portfolio. Water and other noncarbonated beverages currently make up around 45% of the delivery lineup for the firm’s Warrenton Distribution Center, up from about 5% in 1993, said staff member Mark Pence. – Adapted from Fauquier Times

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Food Industry News® January 2018

Brand Licensing from Chefs

Restaurant brands, kitchenware and packaged foods bearing the names of chefs are on the rise and present an opportunity for chefs to grow their personal brand, according to brand-licensing executive Jeff Lotman. Meal-kit delivery services offer another opportunity for chefs, and Dominique Crenn and Fabio Viviani have both signed on to curate meals for California-based meal-kit company Chef’d. – Adapted from Eater

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Chipotle CEO Steps Down

Chef Steve Ells unintentionally launched a fast-casual burrito empire when he opened the first Chipotle Mexican Grill unit in Denver in 1993. Ells, who said he’ll step down as Chipotle CEO, built the concept that was meant to fund his fine-dining dreams into a chain with almost 2,300 units. – Adapted from CNBC

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CDC Report on Produce Consumption

According to a new study issued by the Centers for Disease Control, consumption of fruits and vegetables continues to be stagnant with only one in 10 Americans eating enough on a daily basis. You may not have heard about the CDC announcement because this is yet another government report that surprisingly received little media coverage. The CDC report, which broke out groups of Americans by state, income, race and gender, found some subgroups were even less likely to eat enough produce. Men, young adults and people living in poverty all had especially low rates of fruit and vegetable intake. “The study confirms years of data demonstrating that Americans do not eat their veggies,” said Marion Nestle, a professor of nutrition and food studies at New York University, in the Guardian. – Adapted from the Centers for Disease Control

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Food Industry News® January 2018

New Food Brokerage Firm Helps Unite Operators, Distributors and Manufacturers

Wait Staff Rules

Bill Anastos has been in the food industry for longer than he would care to admit. He has done many jobs including working in restaurants, working for food manufacturers and working as a food broker. It is this experience that led him to start his own brokerage firm, which will be different from others. He understands that today, operators need several competitive edges to help them succeed. He is assembling a portfolio of food manufacturers, each with a quality and value edge that will help those in the market to be more successful. The firms that Anastos & Associates is working with are: l Girard’s Dressings / Plochman’s Mustard – Refrigerated salad dressings and locally made mustard in Manteno, IL. l Vitner’s / Snack King – A Chicago made favorite, variety of chips and snack products. l Purnell Sausage – Whole Hog sausage products. l Shining Ocean – Surimi products. l Makowski’s Real Sausage Co. – Another Chicago made favorite. Hot dogs, Polish, Italian Beef. l C & F Packing – Locally manufactured Meatballs and Chicken products made in Lake Villa. l Divella Pasta – Imported dry pasta from Italy, Olive Oil and Italian cheeses. Bill Anastos says, “I have been in the food service business for 30 years. Having worked for Wendy’s, Carnation, Best Foods and being a partner in a national brokerage company. I believe I now have the tools to successfully start my own food brokerage company.” Bill Anastos’ tips for Foodservice Operators to succeed in 2018: 1. Operators are the lifeblood of our industry. It’s their talent, perseverance, imagination, tireless hours worked and sheer guts that make ours the best food city in the U.S. 2. Operators are so busy in their day to day operations that they are begging for help with: Labor saving products, How to tap into trends such as Organic, Gluten free, Antibiotic Free, All Natural and others, Generational preferences including how to appeal to the widest ranges of audiences, from the retired grandparents to the youngest kids. 3. Technology – Facebook, Twitter and how to use these platforms to advertise and attract new, loyal customers. 4. How to partner with manufactures and distributors instead of having an adversarial relationship. 5. Suppliers should stop trying to “sell” operators and work on consulting with them to solve their problems to help them be more successful.

n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n

- Anastos and Associated is based in Franklin Park, Illinois

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Excellence in serving guests begins with the basics. Provide consistent service.

For The Bulletin Board

Move with the speed of the room. Be seen and available. Don’t get stressed. Stay in control at all times. Always bring what the guest requests. Bring a full item; take the empty one away. Remove extra place settings. Be able to answer basic menu questions. Know the brands served at the bar. Put down cocktail napkins right side up. Warn patrons about hot plates or beverages. Present plates on tables; don’t drop them. Bring all serviceware for the menu item ordered. Watch your elbows! Watch the way in which you serve. Refill water or coffee constantly. Report inappropriate or intimidating managers. Check back a few minutes after serving the meal. Check each of your tables regularly. Clear one course completely before serving the next. Wait until guests are finished before removing plates. Get permission to clear plates. Clear plates promptly. Keep servicing the table after presenting the check. Leave while guests complete the credit card slip. Be extra careful while pouring wine. Don’t rest the wine bottle on the rim of the glass. Be careful of spilling food or beverages. Don’t give wet, stained, or incorrectly added checks. The better you present yourself, the better the tip. Don’t stand around doing nothing. Use proper grammar while speaking with guests. Keep pocket change from rattling. Pick up items dropped on the floor. Don’t answer a question with a question. Keep your uniform clean and make sure it fits. Clean your shoes. Don’t slouch. Poor posture sends a message. Don’t wear too many accessories. Have bandages on hand. Offensive smells? Soap and water! Don’t make excuses; fix the problem. Douse the loud personal conversations. Don’t whine and complain. Never argue or display anger in front of guests. Don’t flirt with guests. Speak in complete sentences. Serve hot food hot; cold food cold. Present a fresh basket of bread or rolls. Present drinks with a stirrer or straw. Always have the proper glassware.

– Source: “On the Line,” written by La Bernardin chef Eric Ripert with Christine Muhlke

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Food Industry News® January 2018

Page 31

Shaping the Best Customer Experience

The luxury of dining out battled the cost savings from eating at home. This shift brought about long-lasting impacts that are affecting foodservice in various ways — from negative reviews online to restaurants being asked to explain each increase on menu prices. Every business process, new hire and menu change should have one end in mind: provide a positive, memorable customer experience. Studies show 80% of people repeat their business because of the experience rather than price or quality. The new goal is for restaurant owners to provide an experience that sets their restaurant above competitors. But how does one ensure customers wanting to blog, tweet and talk about their experience? More than 50% of consumers like to customize their food orders. Fast casual and quick-service restaurants have picked up on this and show a growing trend in handing control of the meal over to individual diners. Technology allows consumers to be more involved in the experience. Ultimately, what determines good customer experience is the level of service your employees deliver. Leave a positive lasting impression and you’ll generate repeat business. But it is important to realize that customer service isn’t merely an employee having a smile on his face. It’s all about the employee exhibiting a true passion for helping a customer enjoy the full experience at your restaurant. HR efforts need to be focused not only on attracting top quality hires, but also on retraining them. In 2011, turnover rates rose for more than half of service-industry businesses. Listen to your team and work to meet their

jan 2018 25-32.indd 31

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EverythingFoodservice.org/RMS needs in the same way you want them to work with your customers. Fine dining has always focused on providing a leisurely experience for diners. The focus isn’t on fast food but on a quality experience. Not to say that quickservice shouldn’t be quick or that fast casual should expect customers to be okay with sitting at the table for more than an hour. However, consumers should feel that the restaurant has put time and effort into their experience. According to Mintel’s survey, words

like “fresh,” “made from scratch” and “handmade” are all cues to diners that your restaurant is taking time to provide quality service. Corvirtus reports that loyal customers make approximately 70% of all purchases. And increasing customer loyalty by a mere five percentage points can actually increase profits by more than 65% and growth by more than 100%. Now is the time to look for ways to keep customers coming back by making their day just a little better or easier. Source: www.qsrweb.com

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Page 32

foodindustrynews.com

Everything you Need To Get Connected To Buyers

Your opportunities are limited only by your desire to work and your imagination. Once you come through this crucible, you can guide your own life course. –MB

Food Industry News Magazine

For over 30 years Belmont Sausage has been making high quality hand made products smoked over natural hardwoods. They are now very proud to introduce Salamini Jerky sticks, which combine Old World craftsmanship with the finest spices and herbs from around the world. Dry aged for 30 days until they reach the peak of their flavor and texture. they have a wide range of styles from Original, Asiago, Dark Chocolate/Chili to XXX Spicy Indian Teja Pepper, Salaminis go great with a nice pint of beer (their booth at the recent Great American Beer Festival in Denver was as busy as any one there) or a good Bloody Mary(the Teja Pepper is a wonderful garnish). Salamini’s are shelf stable, high in protein and Gluten & Dairy Free (except for the Asiago and Parmesan cheese flavors). They are available in either 3 1oz stick packages for retail or 10 lb bulk cases for bars, brewpubs or restaurants. For more information or to arrange to receive samples, please go to Salaminis.com

With over three decades of readership, Food Industry News dominates the industry! n Published Monthly n Used for Buying & Training n Rich With Ads and Content n All Glossy, Color Format n Useful & Interesting Editorial

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Stay on top of new openings, units changing hands and new sales opportunities with this monthly 8 page report. Also contains lists of new incorporations, market activity, insider information and more. One Buyers Directory listing is included in this program. One year Hot Leads Report program: $375 + $60 each for additional categories

Let Us Mail Your Brochure or Catalog To New Businesses and New Owners Each month we send our directories and magazine to new openings, new owners, new incorporations and liquor license applicants across the Chicagoland market. Let us include your information in our “Welcome Packet” to reach these buyers in need. $1 Per location, 250 piece minimum, rate based on weight

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To advertise, call 847-699-3300

jan 2018 25-32.indd 32

Food Industry News® January 2018

FORTUNE’s Top 3 Things That Really Ought To Be Banned

1. Texting while walking: Pedestrians absorbed in their Fruit Ninja games aren’t just annoying, they’re dangerous. Next year, more states will copy Honolulu’s “Distracted Walking” law. Want to get mugged in Chicago? Pay no attention to the 4 hooded youths running up behind you during Candy Crush. 2. Electric bikes: Beloved of deliverymen, the zippy cycles have become a regulator target in New York City, Chicago and everywhere these weaving devices cut off pedestrians and cars alike. 3. Vaping: Safer alternative to cigarettes, or gateway to addiction? The latter, say states like New York, which are increasingly banning e-cigs in regular nonsmoking zones. They’re a wink-wink delivery method to inhale hash oil and various brain-numbing opiates, as well as being a good reason to punch the guy in front of you producing clouds of mist during your recent $300-aseat concert that you sort of didn’t see because some hipster was playing mouth locomotive.

Undertrained U.S. Can’t Compete With India

Ricky Rockets Fuel Center is an inviting gas station, c-store, restaurant, car wash and much more. The 10,800 sqft. This location boasts a 130’ car wash tunnel and is situated on 6.5 acres at 147th and Cicero Avenues in Midlothian. Watch for this chain to open more locations, both in the local market and in Texas. This is the largest business of its type in the region.

The American GDP (Gross Domestic Product) is expected to grow an anemic 2.5% for the year. President Trump and the GOP-led Congress have been able to enact some corporate tax reforms, but will likely find that tax cuts alone can’t quickly compensate for an aging population and an underskilled middle class. Americans have produced a generation of people without specialized skill sets, and that will result in low paying positions that will not sustain revenue-driven services like social security and health insurance. The world economy should grow modestly in 2018, but India will boom. After 7.1% growth in 2016 and a 6.7% uptick in 2017, the Indian economy is expected to balloon 7.4% in 2018, thanks in part to its demonetization reforms starting to bear fruit. (China, by contrast, is expected to grow 6.5%.) While economic risks linger and more reforms are needed, India will be the fastest-growing major economy the IMF tracks. –Excerpted from FORTUNE

12/13/17 11:17 AM


Food Industry News® January 2018

ACCOUNTANTS BDO (Formerly SS&G).......................................... 312-863-2320 Chamlin P C .......................................................... 847-583-8800 ACCOUNTING FIRMS Parhas & Associates .......................... Page 22..... 708-430-4545 AD-SPECIALTIES U Keep Us In Stitches ........................ Page 40..... 773-230-4322 ADVERTISING Food Industry News .............................................. 847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ........................................... 708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ........................................... 708-344-0344 ARCHITECTS Dearborn Architects .............................................. 312-939-3838 Sarfatty Associates ............................................... 847-920-1100 Studio West Architects .......................................... 312-965-8133 ASIAN FOOD PRODUCTS Kikkoman Sales USA ............................................ 630-954-1244 ASSOCIATIONS Chefs and Culinary Professionals ...... Page 44... 872-256-CHEF Illinois Restaurant Association ........... Page 27..... 312-787-4000 GARA .................................................................... 847-824-6941 Illinois Dept of Agriculture ..................................... 217-782-5809 ASSOCIATIONS & TRADES Illinois Food Retailers Assoc ................................. 800-624-6712 ATM MACHINES Meirtran ATM ...................................... Page 16..... 815-874-7786 ATTORNEYS Scharf Banks Marmor ........................................... 312-662-4897 Tabahi Law ............................................................ 847-260-8182 AUCTIONEERS Bob King Auctions .............................. Page 22..... 847-363-2268 AWNINGS & CANOPYS Chesterfield Awnings ......................... Page 19..... 312-666-0400 Universal Awnings & Signs ................................... 773-887-3935

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BAKERS-WHOLESALE Gonnella Baking Co ........................... Page 29..... 312-733-2020 Lezza Spumoni & Desserts................ Page 06..... 708-547-5969 Eli’s Cheesecakes................................................. 773-736-3417 Il Mulino di Valenzano Bakery ............................... 847-671-5216 JR Dessert Bakery ................................................ 773-465-6733 Labriola Baking Company ......................................708-371-1119 Milano Baking Company ..................................... 800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist............... Page 03..... 815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago........................... Page 09..... 800-933-2500 BAKLAVA Libanais Sweets .................................................... 847-329-5060 BANNERS Universal Awnings & Signs ................................... 773-887-3935 BANNERS & POSTERS Accurate Printing................................................... 708-824-0058 BAR SNACKS Belmont Sausage............................... Page 11 ..... 847-357-1515 BAR STOOLS Chicago Booth ................................... Page 04..... 773-378-8400 Richardson Seating-Fse Division .......................... 312-829-4040 Waco Manufacturing ............................................. 312-733-0054 BAR SUPPLIES Ramar Supply Co............................... Page 26..... 708-233-0808 Alfa Restaurant Supply ......................................... 773-588-6688 BASSET (LIQUOR) CERTIFICATION Step Solution of Illinois.......................................... 630-787-1002 BATCH FREEZERS Kool Technologies ................................................. 630-483-2256 BBQ SAUCE Ken’s Foods ....................................... Page 48..... 800-633-5800 BEEF New S B L Inc ....................................................... 773-376-8280 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage............................... 847-928-0026 BEVERAGES Lifestyle Beverages............................................... 630-941-7000

Page 33

BLOODY MARY GARNISHES Belmont Sausage............................... Page 11 ..... 847-357-1515 BOOTHS Chicago Booth ................................... Page 04..... 773-378-8400 Waco Manufacturing ............................................. 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ................................... Page 04..... 773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box .................................................... 312-829-4545 BREAD & ROLLS Gonnella Baking Co ........................... Page 29..... 312-733-2020 Il Mulino di Valenzano Bakery ............................... 847-671-5216 BREAKFAST-FOODS Menza Foods ..................................... Page 25..... 630-230-0332 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ................................. 773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co ....................... Page 10..... 773-731-8787 Grassland Dairy Products ..................................... 715-267-7767 BUTTER-NON-GMO Grassland Dairy Products ..................................... 715-267-7767 BUTTER-ORGANIC Grassland Dairy Products ..................................... 715-267-7767 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ....................... Page 10..... 773-731-8787 BUYERS GROUPS/CO-OPS GARA .................................................................... 847-824-6941 CABLE TV-SALES & INSTALLATION All Sports Direct .................................................... 630-918-3000 CALAMARI Fisherman’s Pride .............................. Page 07..... 800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts................ Page 06..... 708-547-5969 CASH & CARRY OUTLETS GFS Marketplace .................................................. 800-968-6525 CASH & CARRY WHOLESALERS Costco Business Center .................... Page 29..... 708-552-9017 CASH REGISTERS Advanced Data Systems Chicago .........................708-388-6111

CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ........................... 847-675-6066 CATERING-SUPPLIES Dishco SF .......................................... Page 06..... 510-823-2224 CATERING-VEHICLES DCI Central ........................................ Page 20..... 800-468-7478 CENTER OF THE PLATE ITEMS (COP) US Foods .............................................................. 630-595-1200 CHAIRS-COMMERCIAL Chicago Booth ................................... Page 04..... 773-378-8400 Richardson Seating-Fse Division .......................... 312-829-4040 Waco Manufacturing ............................................. 312-733-0054 CHARCOAL Charcoal Supply Company ................................... 312-642-5538 CHEESECAKES Eli’s Cheesecakes................................................. 773-736-3417 CHICKEN-PROGRAMS FSI/Foodservice Solutions .................................... 847-719-6088 CHILI Bistro Soups (Div of Vienna Beef) ..... Page 17..... 773-278-7800 Captain Ken’s Foods.......................... Page 24..... 800-510-3811 CHINA & DISHWARE Dishco SF .......................................... Page 06..... 510-823-2224 CHOCOLATES Dessert Concepts ................................................. 773-640-4727 CHOCOLATES-BULK Mellos Snacks ....................................................... 312-550-1911 CIGARS Pacific Cigar Company ...................... Page 46..... 630-972-1189 CLASSIFIED ADVERTISING Food Industry News .............................................. 847-699-3300 CLEANING PRODUCTS SuperClean ........................................................... 847-361-0289 CO-PACKERS T F Processors ...................................................... 847-709-2600 COFFEE Farmer Brothers Coffee ........................................ 312-437-1818 COFFEE & TEAS Royal Cup Coffee............................... Page 23..... 630-254-3365

12/13/17 8:40 AM


Page 34 COFFEE ROASTERS Tec Foods Inc..................................... Page 28..... 773-638-5310 Tugboat Coffee ..................................................... 630-390-6613 COLD STORAGE Perishable Distribution Solutions ....... Page 26..... 888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage........................ Page 06..... 800-535-2445 COMBI-STEAMERS Rational USA......................................................... 888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction............... Page 08..... 773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment .............................. 630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services ............... Page 21..... 847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ..... Page 17..... 773-278-7800 COOKING EQUIPMENT Ramar Supply Co............................... Page 26..... 708-233-0808 CORNED BEEF HASH Menza Foods ..................................... Page 25..... 630-230-0332 CORNED BEEF-FRESH Vienna Beef ....................................... Page 17..... 773-278-7800 EX-Cel Corned Beef ............................................. 312-666-2535 CORPORATE GIFTS Vienna Beef ....................................... Page 17..... 773-278-7800 CRAFT BEVERAGES Deutsch Family Wine & Spirits........... Page 45..... 708-687-9870 CREDIT CARD PROCESSING Advanced Data Systems Chicago .........................708-388-6111 Heartland Payment Systems ................................ 414-699-3097 DAIRY-PRODUCTS Instantwhip Chicago........................... Page 09..... 800-933-2500 DELI-MEATS Skyline Distributors ............................ Page 13......630-834-1111 DELIVERY-VEHICLES DCI Central ........................................ Page 20..... 800-468-7478 DESSERTS Algelato Chicago ................................................... 847-455-5355 Dessert Concepts ................................................. 773-640-4727 Eli’s Cheesecakes................................................. 773-736-3417 DESSERTS-WHOLESALE Lezza Spumoni & Desserts................ Page 06..... 708-547-5969 DIGITAL MARKETING Food Marketing Services ...................................... 224-801-1388 DIGITAL MENU BOARDS Advanced Data Systems Chicago .........................708-388-6111 DIRECT MAIL PROGRAMS Food Industry News .............................................. 847-699-3300 DIRECTV All Sports Direct .................................................... 630-918-3000 DISHWASHER-LEASING & RENTAL Lee’s Foodservice .............................. Page 16..... 800-728-1102 Cintas Corporation ................................................ 630-543-3666 DUCT CLEANING Black Diamond Plumbing & Mech...... Page 22..... 866-855-2932 Enviromatic Corp of America ............. Page 14..... 800-325-8476 Olympia Maintenance ........................................... 708-344-0344 DVR (DIGITAL VIDEO SURVEILLANCE) Advanced Data Systems Chicago .........................708-388-6111 EGGS Meadowbrook Egg & Dairy Company Page 15..... 312-738-2228 ELECTRICAL REPAIR & MAINTENANCE Black Diamond Plumbing & Mech...... Page 22..... 866-855-2932 Mackay Heating & Mechanical........... Page 09..... 847-381-0448 EMBROIDERY U Keep Us In Stitches ........................ Page 40..... 773-230-4322 ENERGY BROKER Century Energy Solutions .................. Page 23..... 630-817-3164 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage............................... 847-928-0026 ETHNIC FOODS Kikkoman Sales USA ............................................ 630-954-1244 FAUCETS Faucet Shoppe The ........................... Page 18..... 773-478-3890 FILM-CUSTOM PRINTED Prairie State Group ............................................... 847-801-3100 FILTERS-EXHAUST SYSTEMS Olympia Maintenance ........................................... 708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection ............................................ 630-761-3168 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety........................................ 847-695-5990

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foodindustrynews.com FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service ...................................... 847-322-9185 FLATBREADS Grecian Delight Foods .......................................... 847-364-1010 FLEXIBLE PACKAGING Prairie State Group ............................................... 847-801-3100 FOOD DISTRIBUTORS 86 Foodservice .................................. Page 15..... 773-523-8861 B & B Foodservice ............................. Page 23..... 815-834-2621 Costco Business Center .................... Page 29..... 708-552-9017 Cugini Distribution .............................. Page 09..... 708-695-9471 Dearborn Wholesale Grocers Mktplace ......................... Page 15 773-487-5656 Devanco Foods .................................. Page 02..... 847-228-7070 Tec Foods Inc..................................... Page 28..... 773-638-5310 Alfa Restaurant Supply ......................................... 773-588-6688 Anichini Brothers ................................................... 312-644-8004 Chef’s Quality Meats ............................................. 708-333-0880 Christ Panos Foods .............................................. 630-735-3232 GFS Distribution.................................................... 800-968-6391 Grecian Delight Foods .......................................... 847-364-1010 Kronos Foods........................................................ 800-621-0099 US Foods .............................................................. 630-595-1200 FOOD EQUIPMENT Bob King Auctions .............................. Page 22..... 847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ........................................................ 224-307-2232 FOOD PRODUCTS Devanco Foods .................................. Page 02..... 847-228-7070 Menza Foods ..................................... Page 25..... 630-230-0332 Tec Foods Inc..................................... Page 28..... 773-638-5310 GFS Marketplace .................................................. 800-968-6525 Grecian Delight Foods .......................................... 847-364-1010 Neil Jones Food Company.................................... 800-543-4356 Riverside Foods .................................................... 800-836-8303 FOOD PRODUCTS-PREPARED Captain Ken’s Foods.......................... Page 24..... 800-510-3811 FOODSERVICE DISTRIBUTORS GFS Distribution.................................................... 800-968-6391 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman ....................... Page 27..... 847-232-4474 FOODSERVICE EQUIPMENT Leach Food Equipment Dist............... Page 03..... 815-712-7707 March Quality Used & New Equip...... Page 09..... 800-210-5895 Thunderbird Food Machinery ............. Page 24..... 866-451-1668 Losurdo Inc ........................................................... 630-833-4650 Rational USA......................................................... 888-320-7274 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ......................................... 773-588-6688 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical........... Page 09..... 847-381-0448 CSI - Coker Service Inc ........................................ 888-908-5600 Cobblestone Ovens .............................................. 847-635-0172 FOODSERVICE JOBS Industry.co ............................................................. 800-741-4419 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .............................. 630-628-0811 Losurdo Inc ........................................................... 630-833-4650 Sarfatty Associates ............................................... 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ........................................ 888-908-5600 Cobblestone Ovens .............................................. 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co............................... Page 26..... 708-233-0808 GFS Marketplace .................................................. 800-968-6525 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage........................ Page 06..... 800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer .................. Page 08..... 630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp ........................................................ 224-307-2232 FRYERS FSI/Foodservice Solutions .................................... 847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products .......................................... 800-325-7093 GELATO Palazzolo’s Artisan Dairy ................... Page 28...800-4GE-LATO Algelato Chicago ................................................... 847-455-5355 GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy ................... Page 28...800-4GE-LATO Kool Technologies ................................................. 630-483-2256 GENERAL CONTRACTORS Walter Daniels Construction............... Page 08..... 773-775-0170

Food Industry News® January 2018

GIARDINIERA Authentic Brands................................ Page 19..... 708-749-5430 E Formella & Sons ............................. Page 15..... 630-873-3208 V Formusa Company ............................................ 847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical........... Page 09..... 847-381-0448 GREASE REMOVAL SERVICE DarPro Solutions/Darling Int’l ................................ 708-388-3223 Kaluzny Bros Inc ................................................... 815-744-1453 GREASE TRAP CONSULTANT Grease Traps Inc ................................................. 844-550-7708 GREASE TRAP PUMPING SERVICE Tierra Environmental .......................... Page 08..... 888-551-1998 DarPro Solutions/Darling Int’l ................................ 708-338-3223 Kaluzny Bros Inc ................................................... 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ............. Page 14..... 800-325-8476 Olympia Maintenance ........................................... 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods .................................. Page 02..... 847-228-7070 Grecian Delight Foods .......................................... 847-364-1010 Kronos Foods........................................................ 800-621-0099 Olympia Food Industries ....................................... 773-735-2250 GYROS Devanco Foods .................................. Page 02..... 847-228-7070 Grecian Delight Foods .......................................... 847-364-1010 Kronos Foods........................................................ 800-621-0099 Olympia Food Industries ....................................... 773-735-2250 HAMBURGER PATTY MANUFACTURER Devanco Foods .................................. Page 02..... 847-228-7070 HANDYMAN SERVICES Restaurant Handyman ....................... Page 27..... 847-232-4474 HEATING & AIR CONDITIONER SERVICE & REP Black Diamond Plumbing & Mech...... Page 22..... 866-855-2932 Mackay Heating & Mechanical........... Page 09..... 847-381-0448 Mechanical 24 .................................... Page 04..... 847-987-9738 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration ................................................ 630-670-6890 HIRING SOLUTIONS Industry.co ............................................................. 800-741-4419 HISPANIC FOOD DISTRIBUTION B & B Foodservice ............................. Page 23..... 815-834-2621 HOOD & DUCT CLEANING Hoodz of Schaumburg ....................... Page 20..... 847-620-2608 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ................................... 312-666-5222 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ............. Page 14..... 800-325-8476 Olympia Maintenance ........................................... 708-344-0344 The Best Touch ..................................................... 708-369-4958 HOT DOGS Authentic Brands................................ Page 19..... 708-749-5430 Vienna Beef ....................................... Page 17..... 773-278-7800 Crawford Sausage ................................................ 773-277-3095 Red Hot Chicago................................................... 800-249-5226 HUMAN RESOURCES ADP....................................................................... 847-507-4210 HUMMUS & SPREADS Grecian Delight Foods .......................................... 847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman ....................... Page 27..... 847-232-4474 ICE CREAM Chocolate Shoppe Ice Cream ............ Page 18..... 608-221-8640 Fox Valley Farms ............................... Page 04..... 630-231-3005 Homer’s Gourmet Ice Cream ............. Page 21..... 847-251-0477 Instantwhip Chicago........................... Page 09..... 800-933-2500 Palazzolo’s Artisan Dairy ................... Page 28...800-4GE-LATO Algelato Chicago ................................................... 847-455-5355 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ................................................. 630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago........................... Page 09..... 800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 .................................................... 847-987-9738 Major Appliance Service ....................................... 708-447-4100 ICE MACHINES Jay Mark Group .................................................... 847-545-1918 ICE MACHINES-SALES-RENTAL OR LEASING Easy Ice ................................................................ 866-327-9423 Empire Cooler Service .......................................... 312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical........... Page 09..... 847-381-0448

ILLINOIS FOOD PRODUCTS Illinois Dept of Agriculture ..................................... 217-782-5809 INSURANCE Jos Cacciatore & Company ............... Page 13..... 312-259-8200 Caro Insurance Services....................................... 708-745-5031 Concklin Insurance Agency................................... 630-268-1600 ISU Northwest Insurance Services ....................... 888-366-3467 Society Insurance ................................................. 888-576-2438 The Horton Group ................................................. 312-989-1410 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ............... Page 13..... 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ............................................... 847-920-1100 INTERNET ADVERTISING Food Industry News .............................................. 847-699-3300 INVENTORY CONTROL Sculpture Hospitality ............................................. 773-454-1300 ITALIAN BEEF Authentic Brands................................ Page 19..... 708-749-5430 Devanco Foods .................................. Page 02..... 847-228-7070 Serrelli’s Foods .................................. Page 14....877-385-BEEF Grecian Delight Foods .......................................... 847-364-1010 Red Hot Chicago................................................... 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ............................. Page 15..... 630-873-3208 ITALIAN SAUSAGE Devanco Foods .................................. Page 02..... 847-228-7070 Anichini Brothers ................................................... 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co............................... Page 26..... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ............................................ 630-954-1244 JOB SITES (FOODSERVICE) Industry.co ............................................................. 800-741-4419 JUICERS-FRUIT & VEGETABLES Berkel Midwest...................................................... 800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ............. Page 14..... 800-325-8476 Olympia Maintenance ........................................... 708-344-0344 KNIFE-SHARPENING SERVICE Maestranzi Brothers .............................................. 708-867-7323 LABELS-ALL TYPES Prairie State Group ............................................... 847-801-3100 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ............................................. 773-254-6100 Mickey’s Linen....................................................... 773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits........... Page 45..... 708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ................................................... 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ....... Page 26..... 888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ............................... 847-899-8146 MARKETING-SERVICES Qwikdesign.com................................. Page 31..... 847-227-7412 Illinois Royalty ....................................................... 630-487-1485 MAYONNAISE Columbus Vegetable Oils................... Page 05..... 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest...................................................... 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ...................... 800-382-2266 MEAT-WHOLESALE Devanco Foods .................................. Page 02..... 847-228-7070 Grant Park Packing ............................ Page 16..... 312-421-4096 Anichini Brothers ................................................... 312-644-8004 Chef’s Quality Meats ............................................. 708-333-0880 International Meat Company ................................. 773-622-1400 New S B L Inc ....................................................... 773-376-8280 MEATBALLS Authentic Brands................................ Page 19..... 708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service ...................................... 847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods .......................................... 847-364-1010 MENUS-CUSTOM PRINTED Accurate Printing................................................... 708-824-0058 MEXICAN FOOD PRODUCTS B & B Foodservice ............................. Page 23..... 815-834-2621 MILK Instantwhip Chicago........................... Page 09..... 800-933-2500

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Food Industry News® January 2018 MUSSELS-FRESH Artic Blue Mussels ............................. Page 03..... 773-940-1390 OIL FILTRATION DEVICES Vito Fryfilter ........................................................... 847-859-0398 OILS & FATS-COOKING Columbus Vegetable Oils................... Page 05..... 773-265-6500 OILS & SHORTENING Columbus Vegetable Oils................... Page 05..... 773-265-6500 Super Golden Fry Oil ......................... Page 10..... 630-359-5614 OILS & VINEGAR Pastorelli Foods ................................. Page 47..800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils................... Page 05..... 773-265-6500 Salad Oils International Corp ................................ 773-261-0500 OLIVE OILS Columbus Vegetable Oils................... Page 05..... 773-265-6500 Salad Oils International Corp ................................ 773-261-0500 ORGANIC FOODS Pastorelli Foods ................................. Page 47..800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical........... Page 09..... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .............................................. 847-635-0172 PACKAGING SPECIALISTS Wertheimer Box .................................................... 312-829-4545 PACKAGING-FOOD & PRODUCTS Prairie State Group ............................................... 847-801-3100 PAINTING & HANDYMAN SERVICES Restaurant Handyman ....................... Page 27..... 847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc..................................... Page 28..... 773-638-5310 PAPER-PRODUCTS Ramar Supply Co............................... Page 26..... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co............................... Page 26..... 708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution .............................. Page 09..... 708-695-9471 Pastafresh Home Made Pasta .............................. 773-745-5888 PATTY MACHINES/FOOD FORMERS Berkel Midwest...................................................... 800-921-9151 PAYROLL SERVICES ADP....................................................................... 847-507-4210 Heartland Payment Systems ................................ 414-699-3097 PEANUTS-BULK(IN THE SHELL) Mellos Snacks ....................................................... 312-550-1911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ................................................ 800-332-7805 Orkin Commercial Division.................................... 773-431-7512 PICKLES & RELISH Vienna Beef ....................................... Page 17..... 773-278-7800 PITA BREAD Grecian Delight Foods .......................................... 847-364-1010 PIZZA CRUST CRISP ADDITIVES Krisp-It................................................................... 800-574-7748 PIZZA PRODUCTS Krisp-It................................................................... 800-574-7748 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ................................................... 312-644-8004 PLUMBING SERVICES Black Diamond Plumbing & Mech...... Page 22..... 866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The ........................... Page 18..... 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ........................... 847-675-6066 POINT OF SALE SYSTEMS Retail Control Solutions ........................................ 630-521-9900 Schmaus Cash Register & POS ........................... 847-675-6066 POPCORN BULK-POPPED & RAW Mellos Snacks ....................................................... 312-550-1911 POS SYSTEMS Advanced Data Systems Chicago .........................708-388-6111 POULTRY-FRESH New S B L Inc ....................................................... 773-376-8280 PRESSURE WASHING Olympia Maintenance ........................................... 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing................................................... 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ............................. Page 15..... 630-873-3208 Milano Baking Company ..................................... 800-495-BUNS T F Processors ...................................................... 847-709-2600 PROCUREMENT SERVICES VGM Client Rewards ............................................ 815-603-2289

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PRODUCE DISTRIBUTORS Premier Produce ................................................... 847-678-0780 PRODUCE-WHOLESALE US Foods .............................................................. 630-595-1200 PROPANE Pinnacle Propane.................................................. 224-754-1213 PROPANE SERVICE Propane Pete ........................................................ 847-754-7662 PUBLISHING Food Industry News .............................................. 847-699-3300 RE-UPHOLSTERY Chicago Booth ................................... Page 04..... 773-378-8400 RECRUITING(SITES & APPS) Industry.co ............................................................. 800-741-4419 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage........................ Page 06..... 800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & Mechanical........... Page 09..... 847-381-0448 Mechanical 24 .................................... Page 04..... 847-987-9738 CSI - Coker Service Inc ........................................ 888-908-5600 Climate Pros ......................................................... 888-463-8159 REFRIGERATION SERVICE Temperature Pros ................................................. 630-470-7664 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .................. Page 08..... 630-879-3131 REFRIGERATION-INSTALLATION & REPAIR Polar Refrigeration ................................................ 630-670-6890 REMODELING & NEW CONSTRUCTION Walter Daniels Construction............... Page 08..... 773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ........................................................ 224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .................................... 847-719-6088 Losurdo Inc ........................................................... 630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer .................. Page 08..... 630-879-3131 Olympic Store Fixtures....................... Page 10..... 773-585-3755 Ramar Supply Co............................... Page 26..... 708-233-0808 Berkel Midwest...................................................... 800-921-9151 TriMark Marlinn Equip & Supplies ......................... 708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical........... Page 09..... 847-381-0448 Berkel Midwest...................................................... 800-921-9151 CSI - Coker Service Inc ........................................ 888-908-5600 Cobblestone Ovens .............................................. 847-635-0172 Major Appliance Service ....................................... 708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions .............................. Page 22..... 847-363-2268 March Quality Used & New Equip...... Page 09..... 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ........................... 708-361-1150 Kudan Group Inc ................................................... 312-575-0480 Marcus Cook-Baum Realty Group ........................ 312-275-3112 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 Pita Inn Restaurants ............................................. 847-677-0211 SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products ...................... 847-678-8250 SALAD-DRESSINGS Authentic Brands................................ Page 19..... 708-749-5430 Ken’s Foods ....................................... Page 48..... 800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils................... Page 05..... 773-265-6500 Tec Foods Inc..................................... Page 28..... 773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association ........... Page 27..... 312-787-4000 SATELLITE TV SYSTEMS All Sports Direct .................................................... 630-918-3000 SAUSAGE Belmont Sausage............................... Page 11 ..... 847-357-1515 Vienna Beef ....................................... Page 17..... 773-278-7800 Anichini Brothers ................................................... 312-644-8004 Crawford Sausage ................................................ 773-277-3095 Red Hot Chicago................................................... 800-249-5226 SAUSAGE MANUFACTURER Grant Park Packing ............................ Page 16..... 312-421-4096

Page 35 SCALES Berkel Midwest...................................................... 800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company .................. Page 20..... 773-847-1820 SEAFOOD Artic Blue Mussels ............................. Page 03..... 773-940-1390 Fisherman’s Pride .............................. Page 07..... 800-543-2110 SEATING Richardson Seating-Fse Division .......................... 312-829-4040 Waco Manufacturing ............................................. 312-733-0054 SEATING REPAIRS Express Seating ................................. Page 21..... 630-985-7797 SERVING PLATTERS Dishco SF .......................................... Page 06..... 510-823-2224 SEWER(MAINT)-RODDING & JETTING Black Diamond Plumbing & Mech...... Page 22..... 866-855-2932 Tierra Environmental .......................... Page 08..... 888-551-1998 DarPro Solutions/Darling Int’l ................................ 708-338-3223 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ....... Page 26..... 888-491-1641 SHORTENING Columbus Vegetable Oils................... Page 05..... 773-265-6500 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ............................... 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest...................................................... 800-921-9151 Maestranzi Brothers .............................................. 708-867-7323 SNACK FOODS Belmont Sausage............................... Page 11 ..... 847-357-1515 SOAPS & DETERGENTS Lee’s Foodservice .............................. Page 16..... 800-728-1102 SOFT DRINKS PepsiCo Foodservice ............................................ 773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ................................................. 630-483-2256 SOUPS Bistro Soups (Div of Vienna Beef) ..... Page 17..... 773-278-7800 Vienna Beef ....................................... Page 17..... 773-278-7800 SOUS-VIDE COOKERS Sammic Corp ........................................................ 224-307-2232 SPECIALTY FOODS Artisan Specialty Foods ........................................ 708-762-5238 STAFFING-SERVICES Atlas Employment Services ............... Page 21..... 847-671-1557 STEAM CLEANING Olympia Maintenance ........................................... 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist............... Page 03..... 815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest...................................................... 800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery ...................................... 847-593-5957 TABLES-ALL TYPES Chicago Booth ................................... Page 04..... 773-378-8400 RestaurantWoodTables.com ................................. 773-599-6200 Waco Manufacturing ............................................. 312-733-0054 TABLEWARE Dishco SF .......................................... Page 06..... 510-823-2224 TAMALES Supreme Frozen Products .................................... 773-622-3777 TEA-GREEN Dewdrop Tea ......................................................... 630-335-7806 TEMPORARY STAFFING Atlas Employment Services ............... Page 21..... 847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty ....................................................... 630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean........................................................ 773-784-2503 TOMATO PRODUCTS Pastorelli Foods ................................. Page 47..800-SOS-AUCY TRADE PUBLICATIONS Food Industry News .............................................. 847-699-3300 TRUCK-BODIES Morgan Corporation ........................... Page 44..... 608-436-4177 TRUCK-REFRIGERATED DCI Central ........................................ Page 20..... 800-468-7478 TRUCK-SALES & SERVICE DCI Central ........................................ Page 20..... 800-468-7478 Mercedes Benz of Chicago ................................... 312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center ............................ Page 25..... 708-352-5551 M & K Truck Centers (Hino) ............... Page 14..... 708-793-5251 M & K Truck Centers (Isuzu) .............. Page 15..... 708-793-5251

VENTILATING-SYTEMS CLEANING

Enviromatic Corp of America ............. Page 14..... 800-325-8476 Olympia Maintenance ........................................... 708-344-0344

VIDEO GAMING TERMINALS

Illinois Gaming Systems........................................ 312-544-9856

WALK IN COOLER- MOBILE- RENTAL/LEASING

Portable Cold Storage........................ Page 06..... 800-535-2445

WALK-IN COOLER REPAIR & MAINTENANCE

Mackay Heating & Mechanical........... Page 09..... 847-381-0448 Mechanical 24 .................................... Page 04..... 847-987-9738

WALK-IN COOLERS AND FREEZERS

Custom Cooler & Freezer .................. Page 08..... 630-879-3131

WAREWASHING PROGRAMS

Lee’s Foodservice .............................. Page 16..... 800-728-1102

WEBSITE DESIGN

Americaneagle.com ........................... Page 33..... 847-699-0300

WEBSITE DESIGN SERVICES

Stick Out Social.................................. Page 40..... 312-655-9999

WELDING & FABRICATING

KOP Ind. Welding & Fabrication ........ Page 04..... 630-930-9516

WHIPPED CREAM

Instantwhip Chicago........................... Page 09..... 800-933-2500

WINE & SPIRITS

Deutsch Family Wine & Spirits........... Page 45..... 708-687-9870

YOGURT & SOFT SERVE EQUIPMENT

Kool Technologies ................................................. 630-483-2256

To Be Added To Our Directory: Call today: 847-699-3300 Your listing will be seen by qualified readers and motivated buyers every month, in print and online

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foodindustrynews.com

Food Industry News® January 2018

CLASSIFIEDS

PONTARELLI

Happy A S S O C I A T E S ear! R E A L E S T A T E S E R V I C E S Y w e N

Chicago’s Premier Hospitality Real Estate Brokers

*Restaurant Brokerage Division*

For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. Kudan Group twitter.com/RestaurantRE

Vince Ferraro

GREAT FOOD...FAST!: Rave reviews! Unique menu featuring “comfort food.” High volume. Favorable lease. Licensing agreement. Seats 40. Parks 12. Signalized, busy intersection, NW side of Chicago. BIZ, FF&E @ $165K TAVERN: Coveted Chicago Tavern License! Great NW side neighborhood. Est. 1959!! Mature crowd. 7 tap. XL condition. BIZ @ $125K

DELLS AREA: Freestanding patio. Seats 100. Paved lot. Family-style with liquor license! Est. 1988. Pristine “Turn-Key.” REAL ESTATE, BIZ, FF&E @ $395K

NEW LISTINGS Gurnee, IL- 4821 Grand Ave. - Restaurant with Real Estate for Sale LI NE ST W IN G!

ITALIAN CAFÉ: Est. 20 years! Area favorite. Nights only. Seats 50 in nostalgic dining room. Harlem & Irving area. Great lease. BIZ, FF&E @ $99K

312.575.0480 www.kudangroup.com

BA RM EDAPRCIK URCKCEON EEDT! !

YOU CONCEPT: Mt. Prospect. Freestanding. Best for breakfast/lunch or dinner. Lease w/ option on REAL ESTATE. New Price = $60K!! LOCATION: River and Oakton, Des Plaines. Former restaurant site. 2,600 sf. building, 13,200 sf. lot. Signalized intersection. RE @ $495K

WILMOT: Banquet hall / Restaurant. Est. 26 years. Seats 280. Parks 100+. Bonus: Apartment! Growing area. RE, BIZ, FF&E @ $585K LI NE ST W IN G!

DEVELOPMENT SITE: Des Plaines, just North of Rivers Casino in Rosemont! Soft corner. Signalized. +/- 26,000 sf. $1M FAST FOOD: NW Suburb. Got it all + Beer & Wine! New price...Must Sell! $59K

LI NE ST W IN G!

FORMER “RIGGIO’S”: Corner, Milwaukee & Oakton, Niles! Fully equipped. Freestanding. 7,250 sf. Brick. 52,966 lot. Seats 202. Parks 107. Lease or sale @ $2.350M PIZZA: Just listed! NW side. Est. 1982!! Carry-out & delivery only. Great lease. BIZ, FF&E @ $85K

LI NE ST W IN G!

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@PontarelliAssociates.com

!

CALL 847-778-3571

LI NE ST W IN G!

MEMBER: CRBA

REALPOUL REALTY RE P DU RI CT CE IO N!

“Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com RLE PNR IDS EICW UTICN E EGD! !

Peter J. Poulopoulos, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin

2) FREE Market Evaluation of your business, 3) FREE FARMERS insurance quote, 4) Story of your business in Estiator magazine

TM

MEMBER: CRBA

jan 2018 33-40 classifieds.indd 36

RRE PP EDD RRI UUC ICCE CTE E IOD N! ! LI NE ST W IN G! LI NE ST W IN G!

START 2018 CORRECTLY! ATTRACTIVE LIST OF OPPORTUNITIES BAR / TAVERN HOME PROP. FS 1.5 Ares, Bar-Tavern w/Apt above + 3-bed House / or Business only $735,000 BREAKFAST-LUNCH Breakfast-Lunch / Fast Food 6am to 3pm $80,000 FAST FOOD Fast Food - Well Known & Long Established - Close to Lincoln Park Zoo $155,000 FAST FOOD Fast Food - Hot Dogs Free Standing - Property - Opportunity $249,000 FAST FOOD Free Standing Fast Food - W/Property $1.375M - Outstanding! $280,000 FAST FOOD Fast Food, FS, Corner, Drive-Thru, 65 Seats, W/Prop.-Video Poker $675,000 FAST FOOD Fast Food - Free Standing - W/Property - Drive Thru - Goldmine $1,199,000 FAST FOOD Free Standing Fast Food - Business and Property - Outstanding! $1,375,000 LAND 7.5 Acres Zoned C2 - Extend to Stop Light at Extra $’s $1,595,000 RESTAURANT Restaurant-Free Standing-Same Owners for 25 Years! Business Only $625,000 RESTAURANT Free Standing Family 185-Seat Restaurant, 5,500 sq. ft. W/Property $849,000 RESTAURANT Restaurant-Free Standing-Same Owners for 25 Years! Bus + Prop $1,575,000 RESTAURANT BAR Restaurant with Property of 2 Acres -Spectacular offering! - Video Poker $1,595,000 RESTAURANT-BAR-PIZZA Free Standing - Italian Restaurant - Bar - Pizza - Business Only $295K $295,000 RESTAURANT-BAR-PIZZA Free Standing - Italian Restaurant - Bar - Pizza - Bus + Prop $1.25M $1,250,000 RESTAURANT-BAR-PIZZA Restaurant-Bar-Pizza-Free Standing - 3.5 Acres - W/Property! $1,795,000 SPORTS BAR + 18K STRIP MALL Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall - Bus + Property $993,000 Call us at (773) 743-2100 for: 1) Property Management,

RRE PPR EDD RI UUC ICCE CTE E IOD N! !

Wishing You and Yours a Happy and Prosperous New Year 2018

All brick building, formerly a breakfast house/diner, on large 1.5 acres lot. Located less than one mile away from Six Flags, Key Lime Cove Resort & Gurnee Mills Shopping Mall. Size: 7,400 SF Building 1.5 Acres Lot Price: $1.2m (R.E.) Agent: Chad 815.404.9171

Lincoln Park- 2201 N. Lincoln Ave. - Retail/Restaurant Sublease

Retail/restaurant space available for lease on high traffic six-corner intersection. Great exposure + located just across the street from Oz Park. Sublease term flexible. Size: 2,386 SF + Full Basement Rental Rate: $7,246/Mo. (NNN) Agent: Georg

Logan Square- Confidential #M722 - Assets, Licenses & Lease Assignment Restaurant/bar with 15’ ceilings and large outdoor beer garden. Indoor occupancy of 146; outdoor 110. Beer garden, incidental liquor, retail food & outdoor patio licenses included. Size: 3,000 SF Interior Rental Rate: $7,691/Mo. (Net) Price: $359K Agent: Jarrett

Loop (West)- Confidential #1063- Business for Sale

Restaurant and bar for sale in desirable West Loop neighborhood. Features a large kitchen and sizable private beer garden. Possibility of expansion into adjacent space (2,177 SF). Size: 5,615 SF Interior Rental Rate: $30/SF (NNN) Price: $500K Agent: Juan Carlos

Loop (West)- Confidential #1064- Business for Sale

Restaurant/bar for sale in the West Loop. Includes PPA, Incidental Liquor & Retail Food licenses. 500 SF lower level bar is expandable for additional occupancy. Size: 2,000 SF (Interior) Rental Rate: $34.75/SF (NNN) Price: $375K Agent: Juan Carlos

Loop- Confidential #1065 - Business for Sale

Quick-serve restaurant in bustling Loop location, steps from Michigan Ave., tourist attractions and hotels. Near major transportation with high pedestrian traffic. Size: 1,034 SF Rental Rate: $5,485/Mo. (NNN) Price: $150K Agent: Juan Carlos

Ravenswood- 1964 W. Lawrence Ave - Vidalia - Business for Sale

Beautifully redesigned restaurant space available. Enormous kitchen with 20’ hood and two walk-in coolers. Currently seats 44 but can accomodate more. All FF&E included. Size: 3,000 SF Rental Rate: $4,200/Mo. (Gross) Price: $99K Agent: Bob

Roscoe, IL- 4866 Bluestem Rd. - Restaurant with Real Estate for Sale

Immaculate condition restaurant available for sale on 1.76 acres lot. New FF&E throughout. Includes large parking area, banquet hall with separate entrance, and outdoor patio. Size: 9,200 SF Building 1.76 Acres Lot Price: $1,750,000 (Real Estate) Agent: Adam

Schaumburg, IL- Confidential #C107- Business for Sale

Longstanding live music venue and sports bar for sale. Operating for over 25 years. Bar seats 45. Full in-house PA system & Behringer board included. Parking for 300. Size: 7,300 SF Rental Rate: Negotiable Price: $225K Agent: Chad 815.404.9171

Tinley Park, IL- 9501-R W. 171st St. - Tribes Alehouse Beautifully built tavern/restaurant located in a busy strip mall with outdoor patio and bar. Seats 187+ inside and 100+ outdoor patio. All FF&E included. Operating. Do not disturb. Size: 6,200 SF Rental Rate: $9,000/Mo. (NNN) Price: $1,299,000 (Bus./Assets) Agent: Chad

Westmont, IL- Confidential #C123- Restaurant with Real Estate for Sale

Elegant fine dining Italian restaurant located in an affluent suburb. Established in 1998, the business also does catering and has a banquet room for private party events. Size: 3,200 SF Price: $1.6M (R.E.+ Bus.) $950K (Bus. Only) Agent: Chad 815.404.9171

Wheeling, IL- Confidential #C124 - Business & Assets for Sale

Restaurant/bar with outdoor patio located in a new strip mall. Live music on weekends with a private room available. Seats 180 for dining and 25 at bar. All FF&E included. Size: 5,765 SF Interior + 824 SF Patio Price: $990K (Bus.+Assets) Agent: Chad 815.404.9171 REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM

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

MEMBER: CRBA

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Food Industry News® January 2018

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CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

NEW! RETAIL CENTER FOR SALE/LEASE

Nick Di Brizzi 888-317-7721

NEW! CHICAGO/SOUTH SUBURBS

NEW! BLOOMINGDALE STRATFORD SQUARE MALL

Restaurant-bar-banquets-drive thru-catering. Specializes in ribs, steaks, chicken & fish. Established for 43 years. 4 million in sales a year verifiable. 16,000 SF building/seats 200 in dining room, 200 in banquet rooms plus sit down bar 22 seating. Carry out with drive-thru window, catering service with 2 delivery trucks. Parking for 155 vehicles. Five slot machines $120,000 gross monthly. Owner retiring after 43 years. Possible owner financing to qualified buyer with $400,000 down. For Sale-New Price: $999,000.

6,500 SF turn-key restaurant. Bar seats 250. Call for more information.

NEW! DOWNTOWN RIVERSIDE BY TRAIN STATION

NEW! WESTERN SUBURBS

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

NEW! HOT LOCATION FOR YOUR NEW FOOD CONCEPT 640 Ogden Avenue, Downers Grove. 1,360 to 7,440 SF available 18’ feet clear ceiling height. FOR LEASE Class “A” Retail Center available June 2017. High traffic counts and excellent demographics.

Established for 30 years Turn-Key Eastern European Restaurant. 1,300 SF plus Lower Level. Seats 50, Real $$$ Maker. Owner retiring. Serves beer & wine. Rent $1,500 per month. Selling Business for $69,500 NEW! CHICAGO SOUTH

NEW! PALATINE, DUNDEE ROAD & ROUTE 53 10,000 SF Restaurant-Pizzeria with separate entrance-Bar-Banquet & Catering plus 12,000 SF lower Level with high flexicore ceilings with five walk in cooler-freezers. Turn-key. Must see to appreciate. Former owner invested more than $1.5 million in leasehold improvements, fixtures & equipment. For Lease: $10,000 per month. Qualified tenants only.

NEW! NORTH SHORE SUBURBS

For Lease/Sale. 3,783 SF building with 79,715 SF lot. Quick service restaurant with drive-thru window. Existing furniture, fixtures and equipment in place. Next to CVS Pharmacy. Surrounding retailers include CVS Pharmacy, KFC, Walgreen’s, Culver’s Burgers, Applebee’s, Burger King, etc.

NEW! WESTERN SUBURBS - LISLE For Lease-free standing former restaurant. 2,520 SF plus 1,000 SF lower level brick building. Lot 22,850 SF, Hard corner stoplight intersection SEC of Main Street (Route 53) and Maple Ave. National Tenant location by Benedictine University. Next to major national tenants, high traffic counts, great demographics. Lease type: NNN/$30 per SF NNN. Real Estate Taxes: $5.60 per SF

NEW! WESTERN SUBURBS-DOWNTOWN HOT WESTERN SUBURB BY TRAIN STATION Lease NNN $21 per SF; Real Estate taxes $2.81 per SF. Turn key 4,000 SF fully equipped restaurant-bar. Selling leasehold improvement, fixtures and equipment.

NWC stoplight intersection of 47th Street and Damen Avenue. Located in the outlot of “The Yards” Plaza. For Sale/Lease. 3,750 SF building with 27,557 SF Lot. Brand New quick service restaurant with drive-thru window. Existing furniture, fixtures and equipment in place. Located next to Burger King, Pizza Hut & Wings in the same shopping center. Surrounding retailers include Checkers Burgers, McDonald’s, Home Depot, Walgreen’s, Food For Less.

MEMBER: CRBA

Orland Hills. Just south of 159th Street on 94th Avenue By Walmart, on the borders of Orland Park. 13,133 +/- SF Building/45,000 SF Lot/Parks 40 Cars.Tenants-Tobacco, Phone, Bakery Café, Men’s Salon, Grocery Store. There are 1,917 SF and 1,990 SF Available. Combined 3,907 SF perfect for any restaurant concept. Call for More Information.

Only From

NEW! SOUTHWEST SUBURBS-MIDLOTHIAN ON CICERO AVE.

Just one door south of the SEC stoplight intersection of 147th Street and Cicero Avenue. For Sale/Lease. 4,200 SF building with 46,590 SF lot. Brand New Quick Service Restaurant with drive-thru window. 49,000 VPD traffic count on Cicero Avenue and 29,000 VPD traffic count on 147th Street. Next to Fannie May and across from Walgreen’s, major development NWC of 147th Street and Cicero Avenue. Surrounding retailers include, Mariano’s, Cooper’s Hawk, McDonald’s, Pepe’s Mexican Restaurant, Popeye’s Chicken, Panda Express, Taco Bell.

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.

CENTRAL LAKE COUNTY

Restaurant/Bar. After 25+ profitable years, owner is ready to pass the “controls” to the next hospitality enthusiast. Seats approx. 120, plenty of newly re-paved parking and two beautiful rental units that subsidize the rent. New roof, updated plumbing, mostly newer compressors, low rent and nice lease terms. AADT approx. 25,000. Value added: Gaming. Business: $190,000. John Pantelopoulos

(224) 730-1953 CBS Realtors

Happy New Year 2018 to You and Yours! jan 2018 33-40 classifieds.indd 37

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! HIGH VOLUME PIZZERIA TAKEOUT PANCAKE HOUSE Established over 50 years. Limited hours. Includes real estate. Priced to sell quickly. Recently reduced. Call for details.

LONG ESTABLISHED SPORTS BAR/PUB In full operation with gaming. Approx. 2,5003,000 sq. ft. w/ parking. Located in SW suburbs. Additional rental income from retail space & apartment. Adjacent to bar. Priced to sell. Call for details.

Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease. Limited hours. Possible owner financing. Call for details.

ITALIAN RESTAURANTS W/ BANQUETS & PIZZERIA

Multiple locations. Long established, over 50 years of history. Has gaming! Will separate.

Seller retiring. EXTREMELY CONFIDENTIAL!

Call for details.

CATERING BUSINESS FOR SALE

OLD

S

NW Suburbs Downtown area. Newly remodeled. High volume. Reasonable lease. Call for details!

Community favorite. Many years in business with base established. Limited hours. Very profitable. Easy takeover. Sellers will train. Call for details.

RESTAURANT/BANQUET FACILITY

Located in SW burbs, adjacent to a golf course community; great for banquets. Seating 400 plus. Apx. 58,000 Sq Ft site, building w/ walk out lower level. Over 13,000 Sq Ft. Low RE taxes, being offered below current appraisal. Bank owned w/ possible financing available. Call for details.

SPORTS BAR AND GRILL

SHRIMP HOUSE

Freestanding 2,500 sq. ft. restaurant. A community favorite! High volume sales. Seats 60. Abundant parking. 4-5 star reviews on Facebook, TripAdvisor and Yelp. SW Suburban location. Call for details.

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

HAVE A HAPPY AND PROSPEROUS NEW YEAR!

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Food Industry News® January 2018

foodindustrynews.com

RESTAURANT FOR SALE

McHenry, over 7,000 sq. ft. Complete package; Building Business & Land. Great location over an acre of land! Turn key operation. Income producing slot machines & off-track betting on site. A Must See! Contact Jay at NALLEY REALTY

CAMBRIDGE REALTY & BROKERAGE

with 30 yrs of Hospitality Experience, proudly presents: • DOWNTOWN PUB, Chicago 3,600 sq ft, seating for 150, plus 20 Bar Stools, walking distance to City Hall, rent only $5,000 month Gross. 13 yrs left on Lease asking: $500,000 business only. • BANQUET HALL, NW Suburbs, $4 Million in Sales, 35 yrs in business, owner retiring,seating for 900 guests, asking $5.8 Million with two commercial parcels. Call for details, too good to pass up.

(815) 354-4321 www.nicolinosmchenry.com

ITALIAN RESTAURANT FOR SALE

Over 4,100 sq. ft. two different dining rooms with a big outdoor patio for a total of more than 200 seats. All fixtures and furniture included but not inventory. Attractive lease terms available. Asking $250,000 for business only. BROKERS WELCOME Call or text 708-304-3448

• GREEK THEME RESTAURANT, Chicago, 40 seats inside, 26 outside café, ALL NEW. BUILDOUT, New Electric, New Equipment, New Furniture 2 months old asking…$145,000 Business only • SPORTS BAR OR DINER, Des Plaines, 6,000 sq feet, with Huge Bar, Outside Patio, recently remodeled, turnkey operation, asking $350,000 Business only • STEAKHOUSE, Oak Brook Area, $2.5 Million in Sales, 8,200 sq feet, ample parking, upscale buildout with banquets and outdoor seating, and enclosed patio asking:$3.5 Million w/ property • BREAKFAST RESTAURANT, Gurnee, Hard Stop Light Corner, OWNER WILL BUILD TO SUIT, up to 10,000 sq feet. Call for information.

CALL PATRICK: (847) 710-9233 OR EMAIL: Patrick.haris@gmail.com

COMMERCIAL/RESIDENTIAL BUILDING 7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Tavern license. Lot 50 x 125. Occupancy: 98 Some financing available.

$675,000

Call Wesley at 773-671-1273

Successful 40 Year Business

NRT

WESTERN LAKE COUNTY

Outstanding Turnkey Opportunity

Banquet Hall

Available in Time for Busy Spring Season

Attractive,

9900 S. Pulaski Road // Evergreen Park, Illinois

free-standing facility,

BUILDING SIZE 3,200 SF

fully equipped with

LOT SIZE 7,800 SF SEATING 54 (18 booths)

HIGHLIGHTS • Mixed-Use Zoning • Signalized Intersection • Includes 2-Bedroom Home • Dense Neighborhood • SBA Financing Available

Includes all equipment, fixtures and inventory. Additional income from attached two-bedroom home. Can be a work / live situation.

PRICE REDUCED FOR QUICK SALE! Terry Canning // 630-202-7098 Cell tcanning@cbcworldwide.com

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Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in real estate

Scottsdale / Phoenix Area 8388 East Hartford Suite 100 REALTOR® Scottsdale, AZ 85255

MICHAEL YERGIN 312.952.5683 O: 602.230.7600 E: dryergin@aol.com www.homesmart.com

Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in real estate

BERWYN

Bar & Grill For Sale. Updated Turn-Key 2,200 sq. ft. High visibility. Video gaming. Great lease! Contact Sean Glascott - @properties

773-551-7168

a seating capacity of 250 and plenty of parking. Elegant interior and convenient location.

$725,000 John Pantelopoulos (224) 730-1953

CBS Realtors

Doyan PIZ3G Jet Air Pizza Oven w/ Cart $8,000 LP Gas, 3 decks, stainless steel interior & exterior 18 month new gas pizza oven, custom cart included! Pick up only, no delivery - Palatine IL Need more detail? Call 847-370-6131 or email SplintersSportsPub@yahoo.com

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Food Industry News® January 2018

Brand Yourself For Success

Brand names tell consumers about the products they buy. A personal brand tells other people about you: your strengths, goals, and commitment to success. The good news: You don’t need to tattoo a logo across your forehead. But you do need to put some work into defining and establishing your brand so it reflects the image you want. Here’s what to do: Talk to your co-workers and your manager about what you’re known for—the strengths they depend on, the tasks you’re the “go-to” person for, and so on. Decide which of these to emphasize (by volunteering for specific projects more often, for example) and focus on those areas and tasks. Be authentic. You can’t fake your personal brand—not for long, anyway. The key to making it work is being honest about who you are and what you can do. Don’t pretend to enjoy helping customers when you’d rather be designing new products. You can’t get out of unwanted work just because it doesn’t fit your brand, naturally, but you can position yourself for assignments that match your strengths by focusing on what you do best. Adopt a unique style. You want to stand out, so do something different. It can be as simple as wearing a bow tie instead of a standard necktie, or as challenging as developing a reputation for volunteering for the toughest assignments. Just stay professional: Wearing a dirty T-shirt to the office every day won’t send the right message even if you think it demonstrates your “difference.”But be wary of overding the flair; a few steps in the wrong direction can make you appear as a buffoon, not unique. Leave that coonskin cap off when going into a presentation; you’re not Daniel Boone, and the perception of your using it as an attention-getting device lessens your authenticity.

Collecting Our Wits

a Words do not a warrior make; prizes you win are the prizes you take. a Success has a reason; b.s. has an alibi. a Excuses are what we use to avoid saying “I wasn’t prepared for the tough stuff.” a Turn off your texting, put on your best behavior and focus; you get paid to work. a There is only one diet that works: Eat breakfast like a king, lunch like a prince, and dinner like a pauper. a When you put aside envy for other people’s successes, you open yourself up to your own success. a Regardless of who you are or what you have been, you can be what you want to be. — W. Clement Stone a Plan your 2018 B 2 B advertising now. Let Food Industry News help you get in front of Chicagoland’s biggest buyers of food, equipment and supplies. Call today for help in getting started: 847699-3300

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AROUND CHICAGO With Valerie Miller NICK’S PIZZA & PUB

Pizza on Purpose!

Nick Sarillo, CEO and Founder of Nick’s Pizza & Pub, recently opened his first Chicagoland restaurant at 2434 W. Montrose in Chicago. Nick’s Pizza & Pub is a purpose and values driven company. Nick’s personal mantra is that there is meaning and purpose in everything you do and this is showcased in his restaurants. Working for Nick is not only a job but a learning experience that could be helpful throughout one’s journey in life. His philosophy is to build a team that not only wants to work but gets the opportunity to advance within the company. By honoring the people you work with, it has allowed them to maintain an extremely low turnover and create a fun, open work environment. The new restaurant in Chicago has a log cabin-esque atmosphere with a beautiful fireplace in the center of the room, full bar, game room for the kids and plenty of dining space. Baskets of peanuts are given out at the tables, allowing guests to indulge in this treat and throw the peanut shells on the floor. On the menu you will find some of their most popular items like the Awesome Blossoming Onion, Bruschetta and the Moose Wings which are first baked then fried served with” made from scratch” wing sauce. The Italian beef is Nick’s dad signature recipe that they still use today. That’s one flavorful sandwich! They offer salads, burgers, sandwiches and wraps too. Pizza -they serve thin crust and double decker pizza. Their dough and sauce are 50-year old family recipes made each day. The Double Decker pizza is two layers of thin crust, two layers of meat and two layers of cheese topped with all other ingredients. I recommend trying the Nick’s Special Signature Pizza. It comes with mozzarella cheese, sausage, mushrooms, onions and green peppers. The crust is nice and crisp. Nick’s Pizza and Pub also has two highly successful locations in Elgin and Crystal Lake, Illinois. Their goal at all locations is to provide the community with an unforgettable place to connect with family and friends, to have fun and feel at home. For more info visit- nickspizzapub.com Nick Sarillo has written a book called “A Slice of the Pie “How to Build a Big Little Business

Nick’s Pizza and Pub‘s Values

We treat everyone with dignity and respect. We are dedicated to the learning, teaching and ongoing development of each other. We have fun while we work! We provide a clean and safe environment for our guests and team. We honor individual passions and creativity at work and at home We communicate openly, clearly and honestly. We honor the relationships that connect our team, our guests, and community. We take pride in our commitment to provide quality service and a quality product. We celebrate and reward accomplishments and “A+” players. We support balance between home and work Health: We are a profitable and fiscally responsible company. We support the physical and emotional well-being of our guests and team members. Our team works through support and cooperation

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Do Winter Like Scandinavians Since daylight is getting shorter and the weather’s worse than ever, we’d be forgiven for feeling a little down. Scandinavian winters are even darker and colder than ours, but Nordic people are among the world’s happiest. So what can we Midwesterners learn from our Nordic neighbors? SOCIALIZE. Swedes embrace the concept of “fika”, which translates as “to have coffee.” It means connecting with others. So sit down, put your phone away and really focus on the conversation. BIKE. About a quarter of trips in Copenhagen involve a bike; it’s an excellent cardio workout that will help develop core and lower body strength. An added bonus: studies show it’s good for your mental health too.

foodindustrynews.com SERVE UP NORDIC NOSH. You’ve heard of the Mediterranean diet, but now it seems that the Nordic diet can bring health benefits too. It’s all about whole grains and seasonal, regional food—think rye bread, berries, root vegetables, yogurt, seafood and free-range organic lamb, beloved in Iceland. EMBRACE “HYGGE”. There’s no direct translation, but it describes a warm, cozy and relaxing atmosphere. How to achieve it? Try sharing a home-cooked meal, lighting candles for dinner or enjoying a walk after work. GO OUTSIDE. Scandinavians believe it’s good to be outside in the fresh air— whatever the weather. So create as many opportunities as you can to wrap up and enjoy nature.

Suppliers: Replace Your Bad Accounts with Better Ones. Advertise In 847-699-3300 Simple Rules That Work

Appearance is key to success. Press uniforms, shine shoes, and keep your hair neat and short. Look better than the average, and you’ll be treated better than the average. Bosses will take notice. When you are tired and frustrated, keep telling yourself, “I can do anything for six weeks.”

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Always volunteer. They’re going to pick someone, so look motivated and helpful. If there is something you truly can’t do, don’t volunteer again. They probably won’t pick you, since you are always volunteering first. You are smart but no better than anyone else until you prove yourself. Conversely, no one is better than you, so take a back seat to no one. You will be as good as you choose to be.

Food Industry News® January 2018

CHEF PROFILE

Executive Chef Derek Intapura Bite’s Asian Kitchen & Bar 3313 N. Clark, Chicago, IL Birthplace: Chicago, IL

First food service job: Dishwasher. My parents owned a restaurant when I was in high school. I would help wash dishes after school and on the weekends. Favorite food: Pepperoni pizza. Thin or thick crust. But it’s got to be a good crust. Lots of sauce, cheese and pepperoni. It was always my favorite food growing up. Memorable customers: There is a cool couple who are regulars at the bar, and the boyfriend, Pedro, inspired us to create a cocktail. We eventually put it on our drink menu and named it The Rise and Fall of Don Pedro. We joke that you can almost see him rise and fall as the night goes on. He really has a good time, every time, and always brings his friends in for that drink. Worst part of job: The intensity of a busy night. When the wave of orders start to come in, and you can hear the tickets printing constantly while you are scrambling to keep up. Most humorous kitchen mishap: One of my cooks is of Thai decent and she has trouble pronouncing the word “prawn”. So every time we have an order for Basil Butter Prawns come up, she would call out “butter porn!” instead. Favorite food to prepare: Anything on the charcoal grill. I love barbecues and grilling out. What part of the job gives you the most pleasure: Getting through an intensely busy night and all the customers went home happy. Knowing that your customers really enjoyed their experience brings a sense of accomplishment at the end of the night. Then we clean it all up to do it all over again the next day. If you could not be a chef, what would you be and why: Ever since I was a little kid, I always wanted to be a race car driver. Maybe I’ll give it a shot one day. Best advice you ever got: When I was about five years old, I remember my Mom saying, “When you play, you play hard. But when you work, you don’t play at all. “ Where do you like to vacation: I love going to Thailand. I try to go back every couple of years. I visit friends and family while I’m there. I love searching for new foods to try. Street vendors are everywhere with some of the most amazing and honest food. I recommend that everyone go to Thailand and eat their hearts out! What do enjoy most about Food Industry News magazine? I really enjoy all the tips and advice you can get about the restaurant industry. It’s very informative and useful.

12/13/17 11:45 AM


Food Industry News® January 2018

TRAVEL With Valerie Miller DESTINATION: BOYNE MOUNTAINBOYNE FALLS, MICHIGAN

Getting There: 370 miles north of Chicago (approximately a five hour drive) Boyne Mountain located in Northern Michigan is a ski resort with a collection of accommodations. Boyne is compromised of three resorts; Boyne Mountain Resort in Boyne Falls, MI, Boyne Highland Resort in Harbor Springs, MI and the Inn at Bay Harbor in Bay Harbor, MI. For more info visit- boyne.com Accommodations include cabins, condos, mountain villas and hotels The Avalanche Bay Indoor Waterpark is the largest indoor waterpark hotel in Michigan offering huge amounts of water fun for every age. The waterpark is open year-round. Centrally located at the heart of Boyne Mountain Resorts. Mountain Grand Lodge and Spa boasts 220 hotel rooms and seven-one, two and three bedroom suites all connected to the Avalanche Bay Indoor Waterpark. Full service spa, fitness center, indoor/outdoor heated pool. Inn at Bay Harbor- combines the tradition of a grand hotel with an endless list of modern amenities, located close to Boyne Highlands Resort and Boyne Mountain Resort. This is a four season destination. Winter is a skiers and snowboarders paradise. With two of the largest resorts in lower Michigan Boyne Mountain has 60 downhill runs, 10 chair lifts, including a 6-place high speed and 2 surface lifts. They have an average snowfall of 140 inches. They have seven terrain parks, including their Skier/Boardcross Course. Boyne Highlands has 55 downhill runs. Boyne Highlands is hosting a Great Lakes Snow Series Slopestyle and Pipe Event on Feb. 24-25, 2018. For more info visit boynehighlands.com Gearing up for some winter skiing, or outdoor activities, be sure you are dressed properly. Winter activities include: cross country skiing, fat tire snow biking, ice skating, snow shoeing, snow tubing and zip line adventures. Ski and snowboard lessons are available. Ski camp is offered for kids and teens. If you don’t have your own equipment, they do have rentals Even if you don’t want to ski or snowboard you still have the opportunity to enjoy this beautiful landscape in the village. Take a walk. Sit in front of the fireplace and have a hot chocolate. Take a sleigh ride. Spend your day being pampered at the spa, or spend the day at the indoor waterpark. Boyne Mountain is a big golf destination and offers an abundance of outdoor fall, spring and summer activities. For more info visit Michigan.org or boyne.com

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Waitstaff Essentials SERVER’S RESPONSIBILITIES: Serving The Customer 1. Hospitality means to receive and entertain sincerely and graciously. The customer is in effect your guest. When you meet guests, greet them with a heartwarming smile and a very pleasant “Hello Mary, welcome to this restaurant.” Remember, nothing is more welcoming than a smile. To a perfect stranger, it is the symbol of friendship. 2. If possible, greet people by name. This will bring them back repeatedly to the restaurant and to your station in particular. B. After a warm greeting, ask patrons how many are in their group. List the number on the seating list at the host station. When you can seat them, seat the customers from the perimeter or outside of the room first, then seat later parties in toward the center of the room. This avoids traffic and confusion for those who are already seated. C. Seat guests with a menu for each person placed on the table at each place setting. If the customer isn’t ready to order, tell them you’ll be right back, then return as soon as possible. Bring water at once, unless a bus person will do so and be prepared to take the order. Let the guests get settled and then approach the table for the beverage order. Suggest a preliminary beverage order. 1. Say something pleasant as you approach the table. 2. Be gracious and poised with your check at the ready. 3. Ask, “May I get you a cocktail ? wine ? beer?” 4. Write the order with correct abbreviations on the guest pad from line one on, using each line if you are ordering manually. You may use a note pad if you are entering the actual order into the system. 5. If you don’t understand what the guest wants, ask for a repetition or explanation of the order. Never leave the table without being confident that you heard and understood exactly what items are desired. 6. Transfer the information from your guest pad to the computer terminal accurately. Follow the procedures outlined in the register vendors operations manual. 7. Never call an order aloud to the bartender! Never, no never ever. D. Learn the table numbers (including counter stools). You may be assigned a station with certain tables, booths, and counter stools. KNOW your station so that you can place the proper table number on their service check. E. Know your menu and all special items, such as entrees of the day, soup, and vegetable. Know your regulations on substitutions. Know how the foods taste if possible. You must be thoroughly familiar with the menu and be able to answer all questions. F. If customers have certain food prohibitions, you should advise them as to the foods they should avoid in ordering. 1. Stand erect. NEVER lean on the table when taking the order. 2. Take the order, making sure that you understand what the guest is saying. Write it down correctly. 3. If the guest is in a hurry, suggest a quick service item. 4. Tell the guest of choices/she may make, and about extra charges so they don’t get displeased. 5. Read the order back if in doubt, to avoid mistakes. 6. Always say “Thank you” before leaving the table. 7. When taking the order from more than one person, ask if they would like separate checks. If they do, you insure that all orders will come up together, if you the checks down together at the upper left corner before placing them on the wheel when using a manual system. 8. Orders to take out must be designated as such. 9. Before leaving the table, ask if the guests would “like another beverage now, or wine with your meal.” G. Deliver order as soon as possible. Check the quality of the foods carefully before serving them. Never serve any food you believe to be spoiled, soured, or tainted, that you think might be dangerous to the customers.

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Booth One Continued from page 1 The famed Booth One will be reserved for select VIP and celebrity guests as it has been in years past. If you’re lucky enough to score a seat in the actual Booth One and happen to forget your cell phone, no problem: The vintage rotary white phone will be right there at your disposal.

It always starts with the food. “Every project we’ve ever done starts with the food. I thought Doug and his team outdid themselves with this menu,” says Melman. Created by chef / partner Doug Psaltis, the menu at Booth One utilizes top quality, sea-

Secrets to Longevity Want to live a good long time? Eating right and getting lots of exercise are essential, but so is the right attitude. At least that’s what one study suggests. Researchers at the Institute for Aging Research at Albert Einstein College of Medicine questioned 243 people age 100 or older. They found that centenarians tend to share certain personality traits (in addition to other factors, like genetics). In general, these long-lived people are . . . l Outgoing l Positive about others, life, future

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foodindustrynews.com

Food Industry News® January 2018

sonal ingredients and focuses on simple dishes done well. The menu also features modern interpretations of throwback dishes. Booth One’s beverage program boasts classic, straightforward cocktails and a wine menu focusing on French and American bottles that complement the modern cuisine. Booth One is open for dinner, with breakfast, lunch and weekend brunch service to follow. Booth One is located in the Ambassador Chicago (1301 N. State Parkway, Chicago, IL 60610). Hours are dinner Sunday – Thursday 4PM – 11PM and Friday and Saturday 4PM – 12AM. The Library Bar is open all day Sunday – Thursday 6AM – 12AM and Friday and Saturday 6AM – 1AM. Room Service is available for hotel guests daily from 6AM – 11AM for breakfast and 4PM – 12AM for dinner. l Full of laughter l Open with their emotions and feelings l Conscientious and disciplined l Unlikely to obsess about anxieties or guilt The scientists point out that these characteristics don’t necessarily represent a cause and effect relationship. In many cases the personality traits they observed weren’t necessarily lifelong tendencies, but behaviors their subjects learned as they grew older. Focusing on the good and not worrying about the negatives may have a positive impact on overall life expectancy.

Bedford Park, Illinois based TriMark Marlinn recently unveiled a state of the art test kitchen to help its clients try, use and test various types of cooking and preparation equipment before they buy. This test kitchen is a fully functional foodservice kitchen, complete with a prep area and dining space. The firm recently held a vendor appreciation event to thank all of the factories and rep firms who helped plan this facility.

Winter Meal Wine Pairings Cabernet provides a robust pairing for the hoisin sauce in a holiday meal of Peking duck, according to Great China owner James Yu. For ham or turkey, Flight owner Swati Bose prefers a Seebrich Niersteiner Oelberg Riesling Spatlese for its flavors of late-harvest fruit. – Adapted from Wine Spectator

Think for the immediate range. Work in the present. Focus on the future. Succeed in the long range.

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Food Industry News® January 2018

Buona Opens Their 21st Location Buona, The Original Italian Beef, announces the opening of its newest restaurant location in Oak Lawn, Illinois. The last of the family-owned Italian beef restaurant groups has opened its 21st location on December 6th at 6235 95th Street in Oak Lawn. The restaurant marks the group’s third new opening in 2017, a year that also saw Buona open its first downtown location near Chicago’s Gold Coast, expand its deep connections with Chicago sports, celebrities, grocers, local charities and more. Buona celebrated the new opening by giving away free Italian beef sandwiches, adding to the over 100,000 free sandwiches the company has given to its customers or donated to charitable causes and events benefitting organizations like JDRF (Juvenile Diabetes Research Foundation), the Anthony Rizzo Family Foundation, Misericordia Heart of Mercy, Easter Seals Chicago, the United Rescue Mission (Los Angeles), and many more. Buona is the last of the 100 percent family-owned restaurant groups serving Chicago’s original Italian beef. The first Buona restaurant began erving Chicago’s original Italian beef in Berwyn, IL in 1981. The Official Italian Beef of the Chicago Cubs and the Chicago White Sox, Buona has direct ties to the origination

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of Chicago’s iconic Italian beef sandwich, which they h e l p e d bring into the national spotlight by spearheading the creation of National Italian Beef Day. Founded by Buonavolanto patriarch Joe Buonavolanto, Sr., the group is the last standing 100 percent family-owned Italian beef chain. Buona restaurants feature a perfect blend of old-school indulgence and next-generation menu choices – made with a focus on fresh, scratch-made food. While the menu has expanded, the original Italian beef recipe has not been compromised – for the three generations of Buonavolantos who are active in the company, compromise and quality are never uttered in the same breath. Buona’s Italian beef sandwich has won numerous awards and accolades since its inception, and are sold at Target, Jewel, Mariano’s, Aldi and Peapod.

Learn to Disagree Tactfully When you disagree with a coworker, remember that one of the most constructive ways to handle disagreement is to try to agree. Encourage others to explain their opinions. Ask questions that will help you understand their point of view. If you still don’t agree, try asking if there’s any more information available that might help you change your mind. People won’t be offended by your disagreement as long as you’re openminded and considerate of their feelings. –The Roadrunner, Nebraska Department of Roads

Shmoozefest, Wednesday March 7th, Moretti’s Chicago (Edison Park) 2018’s first successful networking event See page 12 for details jan 2018 41-48.indd 43

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Food Industry News® January 2018

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Bounce Chicago is located 324 W. Chicago Ave. in Chicago’s River North area, and is the most recent venture from 13-year industry veterans BrandIt Hospitality Group, the nightlife impresarios behind celebrated concepts Bounce Sporting Club and Vero in New York City. Making its mark on Chicago, Bounce brings an unparalleled and iconic nightclub-meets-sportsbar to the city, with the hottest music entertainment, upscale sports bar fare prepared by Executive Chef Sean Olnowich, and a sophisticated atmosphere boasting vintage athletic equipment and Chicago pride with local sports teams incorporated throughout the space.

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“I just got to take a look at the article in the December Issue. Thank you so much this is amazing! I truly appreciate you positioning yourself as a partner instead of a vendor. We received several calls as a direct result of this article. Thank you, Food Industry News!” Steve Schreiner HOODZ of Schaumburg and Barrington

Al Gelato Chicago recently expanded its production plant, moving to a brand new state of the art facility in Franklin Park, Illinois. They lovingly make Gelato and Sorbet in small batches honoring the tradition of Claire Sisco who learned the art of making Gelato in Calabria Italy. The firm uses all natural ingredients and hormone free milk from local cows, resulting in artisan style gelatos, sorbet, and premium frozen desserts that a 30 year tradition of excellence. Al gelato is served in some of the finest restaurants, retail grocers, airlines and e-commerce sites. They even accept online orders and ship their popular frozen treats on dry ice to locations within the continental U.S. All products are naturally gluten-free, certified Kosher and Halal and are free of preservatives and artificial colors.

Big Pauly’s Wood Fired Pizza recently opened its doors at 15412 S. Rt. 59 in Plainfield, Illinois. According to owners Paul and Christine Horwath, “Our secret pizza dough recipe rises slowly for 24 to 48 hours, giving it a rich natural flavor and hearty texture that customers are coming back for.” The restaurant is the first for the couple, who have dreamed about opening a restaurant utilizing their family’s recipes which have been handed down to them from previous generations. The restaurant opened to long lines and with much anticipation. Big Pauly’s offers carry-outs and dine in seating. The light, airy, artisan pizza takes only 90 seconds to bake. 12/13/17 1:16 PM


Food Industry News® January 2018

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People Selling McD’s Reverts to the Industry Bargain Menus With Cary Miller

This month I am proud to be pictured with Kevin Vaughan, of Vaughan Hospitality. His firm operates 6 Irish Bars/Restaurants in Chicago including Corcoran’s Grill & Pub, Emerald Loop Bar & Grill, Monty Gaels Tavern & Grill, Square Celt Alehouse & Grill, Vaughan’s Pub & Grill & Vaughan’s Pub (Lakeview). Be sure to visit one of Kevin’s venues for true Irish hospitality! Frank Perez III is with M & K Trucks, one of the leading suppliers of commercial trucks to Chicagoland’s food industry. Frank has been selling commercial trucks since 2006, so he is able to offer valuable advice and expertise when it comes to making the right truck decision for any business. Frank is a US Navy Combat Veteran who serviced in the Persian Gulf/Desert Storm/Deseret Shield, so you know he has the drive and determination to serve. You can see the M & K ad on page xx of this issue. Sean Granahan are with Foodservice Solutions Inc., an independent, foodservice master distributor and sales/marketing agency, based in Lake Zurich, IL. They represent such fine brands as Henny Penny and provide state-of-the-art equipment and programs; consultation, training and menu development; test kitchen access; supplies, replacement parts, and service. They have extensive after-sale training to insure proper use and successful implementation. The Henny Penny system is the worldwide leader in pressure fryers for fried chicken. If you are interested in saving labor and improving the fried chicken you service, contact FSI or see them at our March 7th Shmoozefest at Moretti’s in Edison Park. Matt Blaum and John Stevenson are with Blaum Bros. Distilling Co. in Galena, Illinois. Two brothers who found that the only way they could get along was to drink whiskey with each other founded the firm in 2013. This love for the magical brown spirit led the brothers down the path less traveled; one where they ended up quitting their careers to distill fine spirits that would be enjoyed by all. Their firm produces several outstanding products including several varieties of gin, vodka, bourbon, moonshine and whisky. You will be amazed at the smoothness of their products. Tony Sarillo is founder and President of Sarillo Development LLC. Over the past decade he has completed numerous construction and real estate development projects with a special niche in the hospitality industry. Tony began his career in construction as a carpenter in 1984, moving on to start a home building business with his brother in 1986. Tony has Masters of Architecture and Masters of Business degrees. Tony is currently a licensed architect and a licensed general contractor in Chicago, which enables him to give you an “all in one” approach resulting in time and financial savings for your next project. His firm has offices in Chicago and Crystal Lake, Illinois. Scott Holstein is the founder and CEO of locally based Industry Juice, a company offering fresh citrus juices for handcrafted cocktails. True cocktail connoisseurs demand the bright flavors that only fresh juice can deliver. This line offers pure 100%, all-natural, fresh-squeezed, micro-filtered, cold pressed juice. Unlike others, it is never frozen, not from concentrate and no additives or preservatives. The product is available through several distributors.

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It’s back to the McDrawing board for cheap menu items. Starting Jan. 4, McDonald’s will launch its $1, $2, and $3 Dollar Menu nationally, replacing its McPick 2 Menu. This is the burger giant’s latest step in trying to gain back customers lost to competitors in recent years. McDonald’s has been trying to figure out how to strike a balance between quality and value in its latest initiatives; this incarnation of their value menu tries to do it all. For $1, McDonald’s customers will be able to buy a sausage burrito, a McChicken sandwich, a cheeseburger or, as is the case now, any size soft drink. For $2, they can buy a Sausage McGriddle, two-piece Buttermilk Crispy Tenders, a Bacon McDouble or a small McCafe drink. And for $3, one can purchase a Sausage McMuffin with Egg, a triple cheeseburger, a Happy Meal or, new to the menu, a Classic Chicken Sandwich. According to the Chicago Tribune, value menus remain a losing proposition for franchisees, who have seen their profits and their voice within the company diminish in recent years. That’s not the case with fast-casual restaurants, such as Chipotle and Panera, which continue to charge customers full cost for their meals.

JOSH CELLARS IS THE OFFICIAL SPONSOR OF CHICAGO RE STAURANT WEEK January 26th – February 8th

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Bosses Can Now Take Your Tips

Look, I’m no expert (well actually, we ARE pretty savvy about this stuff), but when we tried the pasta and soup plate (12”) from Dishco, it certainly surpassed anything in its class for under $4. Their dishware compares to settings at more than twice, and sometimes more than three times, the savings. Cut your overhead and be proud of how good it all looks. Recommended. –MB Dishco’s ad appears on page 6.

In case the routine sexual harassment tipped workers endure and the low pay aren’t bad enough, the feds want to allow bosses to seize their tips. The Department of Labor released a proposed rule rescinding portions of its tip regulations, including current restrictions on “tip pooling”—which would mean that restaurants would be able to pool the tips servers receive and share them with untipped employees such as cooks and dishwashers. But, crucially, the rule doesn’t actually require that employers distribute pooled tips to workers. Under the administration’s proposed rule, as long as the tipped workers earn minimum wage, the employer can legally pocket those tips. –Excerpted from the Daily Kos

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foodindustrynews.com

The Wealthiest And Their Education

The Biggest Donors... By Millions Pledging is one thing, plunking down actual cash is another. Our annual list of America’s top philanthropists, compiled in partnership with Shook Research, makes that important distinction: It tallies who gave away the largest amount last year in dollar terms, not who merely pledged the most. The top 20 are below: MILLION 1. WARREN BUFFETT ....................................... $2,861 2. BILL & MELINDA GATES .................................2,142 3. MICHAEL BLOOMBERG .....................................600 4. GEORGE SOROS .................................................. 531 5.CHUCK FEENEY .................................................... 482 6. WALTON FAMILY ...............................................454 7. PAUL ALLEN ........................................................ 341 8. JAMES & MARILYN SIMONS .............................293 9. GORDON & BETTY MOORE ..............................289 10. JOHN & LAURA ARNOLD ...............................277 11. HANSJOERG WYSS ...........................................276 12.CHARLES BUTT ................................................. 183 13.CHARLES KOCH ................................................180 14.PIERRE OMIDYAR ..............................................173 15. ELI & EDYTHE BROAD ......................................169 16. GEORGE KAISER ...............................................165 17. IRWIN & JOAN JACOBS ...................................162 18. JULIAN ROBERTSON JR. .................................140 19. LYNN SCHUSTERMAN .....................................139 20. RAY DALIO ........................................................ 138

Remind the workplace busy-body that you don’t support slackers, and only pay “busy” bodies.

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How much schooling do you need to succeed? If The Forbes 400 is any measure, just a Bachelor’s degree. Most of the 400 got nothing more than an undergraduate degree (although 84% have a 4-year degree, compared with just 33% of American adults). America’s wealthiest are also far more likely to have graduated from a super-elite university. A full 23% of The Forbes 400 have an undergraduate degree from an Ivy League institution, a feat achieved by less than 0.8% of the U.S. class of 2015. Many of the 400 (Bill Gates and Mark Zuckerberg most famously) dropped out of college to start their careers. In all, there are 47 high school and college dropouts on this year’s rich list. –Forbes

Food Industry News® January 2018

Dining With Ms X January, 2018

ARBY’S 7001 W. Dempster NILES, IL 847-967-1245. Too bad they are only serving the deep fried turkey sandwich for a limited time because that sandwich was fantastic. They do have other turkey options which include a turkey club or the turkey gyros sandwich. Their signature roast beef sandwich is still one of my favorites too and with their Arby’s sauce it’s the best! For my side, I skip the fries and usually get an order of their potato cakes. BIG BUTT BBQ –CARLOS PIZZERIA & SPORTS BAR 13231 Wicker Ave. CEDAR LAKE, IN 219-374-5500. This place comes highly recommended by one of my friends that dine in here almost every day. First off, they offer thin and stuffed pizza. Their BBQ stands out with smoked turkey, smoked brisket, and bbq ribs. Their sides include Big Butt Mac Bowl which can be topped with pulled pork or chili. They sell their meats by the pound and the have Big Butt Family Packs. They have friendly service and great food! BOB O RINO’S 3435 N. Central Ave. CHICAGO, IL 773-545-7827. Place your order and they’ll call you when it’s ready. They are known for their deli sandwiches which include Panini and subs. They even have Italian beef and sausage. I tried the Italian sub which had salami, capicola. ham, provolone cheese and their signature Italian dressing which is homemade. The quality of the bread and meats was so fresh and the portions were a good size. Also on the menu they have homemade soups and homemade chili. CIGARS AND STRIPES BBQ LOUNGE 6715 W. Ogden Ave. BERWYN, IL 708-484-1043. This is a restaurant and lounge with a rock ‘n’ roll vibe featuring barbeque, beer and a cigar store all in one place. On the menu they have some incredible smoked chicken wings served with corn salsa and garlic bread. They have rib tips, burgers and hott links. They grow their own peppers. The offer some unique flavors of sauces. They describe their “Sweet Pea Mummy Sauce” as sweet & hot “just enuff to make ya want more.” Made with real honey, we name this one after or beloved mummy.” Other flavors include Route 666 Death Sauce and The Smoker Sauce. This place rocks their flavors! JOHNNIE’S BEEF 7500 W. North Ave. ELMWOOD PARK, IL 708-452-6000. This place is very well known for their Italian Beef. It’s a small place that packs them in. The line moves very quickly because they are fully staffed. There were five guys working behind the counter when I stopped in. I tried the Italian Beef sandwich with hot giardinera. The meat was tender, the bread was perfect and it was juicy. I also got an order of fries which were served hot. FYI – bring cash because they don’t accept credit cards and there is no seating. They do have counter space where you can stand and enjoy your meal. MARIANO’S FRESH MARKET 5353 N. Elston CHICAGO, IL 773-481-6731. This is a good sized grocery store with 17 checkout lanes. If you don’t feel like cooking they do offer a large selection of ready to eat meals. They have a big Hot Bar and impressive salad and olive bar. You can select your choice of meat from the meat department and they have a grill station where they can cook it for you. They also have a big bakery department and they offer fresh loaves of bread sliced to order. ORLAND PARK BAKERY 14850 S. Lagrange Rd. ORLAND PARK, IL 708349-8516. I was in the neighborhood so I had to check this place out. It’s an old fashioned bakery with all the goodies you could think of. They had fresh made bread, butter cookies, decorated cookies, cupcakes and a big selection of doughnuts, pastries and coffee cakes. I picked up of one of their pecan coffee cakes, a few of their sweet rolls and some butter cookies. Also, in the display case they had a good assortment of cakes. Very reasonable prices and a great and friendly staff!

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Food Industry News January 2018 web edition  

Complete online version of the print edition.

Food Industry News January 2018 web edition  

Complete online version of the print edition.