Food Industry News May, 2017 Web edition

FOOD INDUSTRY NEWS MAY 2017

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FOOD

MAY 20-23 McCormick Place, Chicago

Shmoozefest

Wednesday June 14th, 5 pm, Moretti’s Edison Park Co-host: George Lemperis, Palace Grill. See Page 40

35 CELEBRATING

YEARS

INDUSTRY NEWS SERVING THE CULINARY CAPITOL OF THE US, CHICAGOLAND

FOUNDED 1982

MAY 2017

BOKA RESTAURANT GROUP CONTINUES EXPANSION

Boka Restaurant Group was founded by Rob Katz and Kevin Boehm in 2002 and has become one of the premier chef-driven restaurant groups in the country. Swift & Sons opened in 2015. The team of Boka Restaurant Group, B Hospitality, Executive Chef Chris Pandel, and world renowned designers Avroko, have created Swift and Sons, a place that not only elevates what has already been done, but evolves the American Steak House for the modern diner. Swift & Sons was named as the #1 Steakhouse in Chicago by Time Out Chicago. It garnered a 3 star review from the Chicago Tribune, with the tagline, “Best Beef Wellington. Ever.” Swift & Sons also won the category of ‘Best Upscale Restaurant’ at the 2016 Hospitality Design awards.

GT Prime opened in September 2016 and has been quickly met with critical acclaim, most recently garnering a 3 star review from the Chicago Tribune and a 3.5 star review from Red Eye Chicago. With an emphasis on sourcing from local farms and cuisine highlighted by seasonal ingredients, Executive Chef/Partner Giuseppe Tentori has curated a meat-centric menu indicative of his signature sharable plates at sister restaurant, GT Fish & Oyster. Designed by Karen Herold of Studio K, the motif of a modern day fairy tale inspires the refined main dining space, and carries into the private dining room on the second level.

In addition to GT Prime and GT Fish & Oyster, Tentori is the executive chef of BOKA Catering Group, which provides restaurant quality service and cuisine to a variety of both social and corporate events.

In partnerships with six of America’s top chefs, Stephanie Izard, Giuseppe Tentori, Chris Pandel, Lee Wolen, Mark Pictured above: The stunning interior and steaks of Swift & Sons.

Hellyar, and Jimmy Papadopoulos, BRG’s other entities include: Duck Duck Goat, MoAROUND CHICAGO: MELLO’S ...............................43 motaro, The J. Parker, Elaine’s CARY MILLER: PEOPLE SELLING THE INDUSTRY ....... 46 Coffee Call, Little Goat Diner, CHEF PROFILES ......................................... 13/23 Balena, GT Fish & Oyster, CHICAGOLAND NEWS ......................................... 4 Girl & The Goat, Boka CaterDINING WITH MS. X ........................................ 25 ing Group, and Boka, their DIRECTORY & CLASSIFIEDS ................................34 first restaurant, which has RESTAURANTS FOR SALE .................................. 36 received a Michelin Star every TRAVEL: GRACELAND ...................................... 32 year since its inception.

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Food Industry News® May 2017

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Meatheads Chain Launches Catering Program With 17 locations and growing, Meatheads’ all-natural burger chain has expanded their operation to include catering to school, work, and private events with their trademark never-frozen 100% Certified Angus Beef® burgers, to chicken, and even vegetarian and gluten-free options.

With over ten years in the business, all-natural burger chain Meatheads has numerous locations throughout the Midwest. With the launch of their new catering program, you don’t have to visit a Meatheads restaurant when you need your burger fix—they’ll come to you and your party.

Fresh-cut, 32 step Belgium-blanched potato chips (cajun and original flavors), salads, and other sides are also available to order. Their bistro sauce, potato buns and fries are exclusive to Meatheads. Meals can be served either buffet-style or as boxed lunches—and because Meatheads uses only natural ingredients, everything is of the best quality. Meatheads caters to all events, literally and figuratively. From private parties, to school lunches, graduations, bar mitzvahs, meetings, company events, and even weddings—they’ll customize a menu that fits your party’s needs and budget, and deliver it with thought and care. Find them online: meatheadsburgers.com or eatatmeatheads.com

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Food Industry News® May 2017

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Copyright © 2017 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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Buona Brings Chicago Italian Beef, Sausage, Meatballs and More to Select Retail Stores

Chicagoans can now prepare some of Chicago’s original street food in their home kitchens. With the introduction of pre-cooked 100% natural Buona Beef in tubs at select Illinois, Northwest Indiana and Southeast Wisconsin retailers including Target, Jewel, Mariano’s and Aldi stores, consumers can enjoy this iconic sandwich at home - bypassing the 8-plus hours of roasting time!

Each retail container of Buona Beef includes fully cooked seasoned beef and gravy. The company is also offering its popular meatballs in classic marinara sauce and both items are available in the frozen foods section of the retail stores. For those looking to go all-out with Chicago’s famous Italian-beef-and-sausage combo, Buona is now selling its sausage at the meats department of local Jewel stores.

Consumers can choose from mild and hot varieties. The company is also planning on making the family’s take on giardiniera available at select retailers.

Buona, a family owned restaurant group with 19 locations, is the official Italian beef and Italian Sausage of the Chicago Cubs, the official Italian beef of the Chicago White Sox, and both are served alone or in combination at Wrigley and Guaranteed Rate fields.

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Four Keys To Your Success The secret lies in learning how to grow your business effectively. There are several strategies you can use to grow your business, but they all fall under four categories.

1. Attract more new customers.

2. Increase the average sales amount.

3. Make your customers buy from you more often.

4. Make every effort to hold on to your customers for life.

Chicago’s first modern-era distillery opened in 2004, and now the city has 17 craft distilleries fighting for the attention of customers and store owners. Distillers must produce a liquor that is out of the ordinary and then get it onto shelves, Zak Stambor writes. - Chicago Tribune Takito Kitchen— at 2013 West Division Street in Chicago, IL is celebrating 4 years of being in business. Cupitol Announces Second Location in Streeterville— Owner Sellia Georges is excited to announce the second location of Cupitol opening in the near north side neighborhood at 455 E. Illinois, bringing her European-style café and lounge to the heart of downtown Chicago.

Westmont Lions Club Memorial Day Weekend – Red, White & BBQ Festival & Competition will take place May 28 at Ty Warner Park at 700 Blackhawk Drive in Westmont.

7th Annual Dash for the Dogs will be held at Citizens Park, 511 Lake Zurich Rd. in Barrington on May 21. 2017 Komen Chicagoland Mother’s Day Race for the Cure will be held Sun. May 14, Montrose Harbor. Ala Carte Entertainment closes the Schaumburg Snuggery and re-opens as the Alumni Club at 1540 N. Roselle Rd. in Schaumburg. They will be featur-

Frankie’s Pizza recently opened in Elk Grove Village. Frank Cristia opened this venue, specializing in deep dish pizza; it’s bound to be a family favorite.

ing Moretti’s thin crust pizza. Carson’s, The Place for Ribs plans on opening a new location at 465 E. Illinois in Chicago.

Chicago Cubs “Pink Out” T- Shirt at Wrigley Field presented by Advocate Health Care - up to 5000 early arriving Budweiser Bleacher fans on May 6, 2017. Chicago White Sox Italian Heritage Night and Fireworks on May 12, presented by Beggars Pizza at Guaranteed Rate Field on May 12. Food Safety Summit—Solutions for Today, Planning for Tomorrow will be held at the Donald E. Stephens Convention Center in Rosemont, IL May 8-11th. Jason Aldean—They Don’t Know Tour with Chris Young and Kane Brown will be held May 13 at the Hollywood Amphitheatre Chicago. Lincoln Park Zoo’s Food Truck Social will be held at 2001 N. Clark on May 13. Butera Market just recently opened at 815 Center St. in Grayslake, IL.

When Javier Baez was honored with his own street, the cake for the occasion was made by Roeser’s Bakery 3216 W North Ave Chicago, IL. The Humbolt Park bakery is Chicago’s oldest, since 1911.

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Food Industry News® May 2017

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Is customer service important? Absolutely.

Are keeping your finances important? Absolutely.

But NONE are more important than your marketing efforts.

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More than other generations, Gen Z is drawn to restaurants offering healthy options: 38% of Gen Zers (compared to 33% of the overall population) say they would be more likely to visit restaurants if they offered healthier options.

– Source: Technomic Breakfast Consumer Trend Report

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4 Little Known Facts About the Business Diner It’s no secret that consumer traffic for restaurants is soft, but targeting business diners continues to increase traffic to restaurants, despite the consumer downturn.

Business diners come in many shapes and sizes, and they are eating on a corporate credit card. But, how could a restaurant cash in on a guest like that? Participating in a business dining marketplace, of course.

Dinova, the only company exclusively focused on connecting business diners to quality restaurants nationwide, is that business dining marketplace. And, when it comes to targeting the business diner, there may be a few things restaurants didn’t know.

1. Business diners spend 25-100% more than the average ticket, 2. dine primarily mid-week, 3. order high margin menu items, and 4. 70% of business diners in Dinova’s marketplace are out of town visitors.

Dining spend is the third highest T&E expense for corporations and accounts for $60 billion annually in the U.S. alone. Corporations are always looking for ways to save money on the overall T&E budget, and Dinova helps them manage meals and entertainment spend.

The reason employees dine on their corporate credit card could vary, but it includes conventions, business meetings, and catering in-office holiday parties. Employees on the road looking for a cup of coffee and a muffin will use their corporate credit card, as will the administrative assistant ordering lunch for the Vice President of Operations’ big meeting.

If you’re looking for a new guest segment that brings more profit, it’s time to market your restaurant to the business diner. See Dinova’s ad on page 11

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Food Industry News® May 2017

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Food Industry News® May 2017

by Don Zajac, Executive Chef Hilton Chicago/Oak Lawn

Do you feel as though your career or future career is like a puzzle, a word search? What am I looking for?

How will I fit in? What do I want? How will I get there?

Who can help me? Where will I get hired? Your answer can be as close as your local American Culinary Federation Chapter such as the one we have in Chicago, the Chefs and Culinary Professionals of Chicagoland.

The ACF is representative of many things such as the example of the word search above. Speaking from my own experience, you’ll find opportunities such as: ■ Being an active Board member in my chapter, first starting as a volunteer.

■ A trip to Ireland celebrating food and music ■ Earning multiple medals in competitions after many failures ■ Continuing education, enabling myself to be a better professional ■ Bringing a former workplace to the level of earning a ACF Achievement of Excellence Award are just a few examples.

The honor of an ACF award proves skill, knowledge and professionalism. Without be engaged, this would not have been possible.

Engagement is a key for a successful career.

Whether you are in school, have graduated, went to the school of hard knocks or are on a progressive career path, if you are not engaged the probability of reaching your ultimate goal is far less likely. When engaged, the clarity of your career path becomes evident.

A career is not a spectator sport, get involved and be engaged. Your peers will be cheering you on!

Keep Seniors in Mind with Food Packaging

Food and beverage manufacturers should design product packaging in a way that ensures easy access to elderly and limited-mobility consumers, said John Brown, vice president with the Selig Group. “With an ever-increasing aging population, it is a genuine challenge to try and ensure that food product packaging is visually appealing, easily accessible and can be opened by everyone while still protecting the product,” Brown said. – Adapted from Food Engineering Magazine online

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Food Industry News® May 2017

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New Logo for ALDI

Aldi Sud, the parent of Aldi’s U.S. stores, has updated its logo as the retailer continues its $1.6 billion store remodeling initiative in the US. ALDI will debut the new logo in the US and other markets in June, after launching it in China along with a new e-commerce service.

The branding follows the announcement last month of a $1.6 billion remodeling program for U.S. stores and is conspicuously timed to meet the U.S. arrival of its German rival Lidl, set to open its first 100 stores beginning this summer.

– Adapted from Supermarket News

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Amazon Seeks Brick-and-Mortar Hybrid

BK Updates Chicken Welfare Policy

Burger King has just announced vastly improved welfare for chickens supplied to the company’s 15,000+ locations, thanks to a collaboration with animal protection nonprofit Mercy For Animals. Under the new policy, Burger King is committing to only source chickens from farms meeting Global Animal Partnership standards, including living conditions and slaughter practices. MFA says this change will reduce the suffering of millions of animals a year.

– Adapted from www.rbi.com

Online grocery sales are still lagging behind other ecommerce areas and Amazon has faced numerous challenges including significant food waste and customer disappointment. The retail giant aims to overcome those hurdles with new brick-andmortar hybrid concepts that aim to combine the most popular features of physical and digital grocery shopping, including a drive-in grocer and a convenience store.

– Adapted from Bloomberg

10 percent of the people you cross paths with are worth listening to for criticism. the other 90 percent are usually motivated by envy, malice, stupidity, or just plain bad manners—all of which can damage your morale.

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Food Industry News® May 2017

Page 13

CHEF PROFILE

Chef Andrew Gruel

Restaurant: Two Birds, Butterleaf 19696 Beach Blvd.

Huntington Beach, California Birthplace: New Jersey Current Position: CEO, Head Chef First Foodservice Job: Growing up working in kitchens, his passion for the intensity and long hours ultimately took him to Johnson & Wales University in Denver CO, and Providence RI, where he completed degrees in Culinary Arts and Food Marketing while simultaneously staging over 80 hours a week in kitchens.

Favorite Food: Any sandwich. Anything between two slices of bread with dijon mustard.

Awards/Honors: 2017 NRN Power List, Restaurant Hospitality’s 18 Innovators to Watch in 2017 Most Humorous Kitchen Mishap: Mayonnaise over cold pizza Favorite Food to prepare: Soup What part of the job gives the most pleasure: Teaching people how to cook.

Best advice you ever got was: Learning how to say no.

Where do you like to vacation: Jersey Shore What do you enjoy most about FIN: Endless content to help grow my restaurants and stay ahead of trends.

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Grocery Turnaround Efforts Underway for Target

Target has hired 30-year Kroger veteran Jeff Burt to lead a turnaround in its grocery business.

Burt has held several positions at Cincinnati-based Kroger, and he currently serves as head of the morethan-130-store Fred Meyer chain. He spent 30 years at Kroger, most recently overseeing the Cincinnatibased retailer’s more than 130 multi-department stores in Alaska, Idaho, Oregon and Washington.

Based in Portland, Oregon, Fred Meyer stores sell both groceries and general merchandise, similar to Target’s business model. – Adapted from the Cincinnati Enquirer

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Food Industry News® May 2017

HEALTH TIPS Drinking just two cans of sugary beverages a day can leave you “type 1.5 diabetes,” known as latent autoimmune diabetes. There is no benefit to drinking artificial sweetened drinks, either.

People with periodontal problems are nearly three times more likely to suffer from heart disease.

Garlic breath? Chew lettuce, raw mint or raw apples.

To combat jet lag, don’t immediately hit the sack. Instead, eat when the locals do to pull your metabolism in sync.

Red wine can be effective in combating depression, asthma and lung diseases. However, hitting the vino can alter the heart’s beats, possibly leading to strokes.

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Restaurant Managers Notebook: 6 Essential Tips for Success Waitstaff must be well-groomed and in clean uniforms. Make eye contact with residents. Greet them as they enter, and check on them during the meal to see if they need anything. And don’t forget the most obvious nonverbal cue, a smile. It also means no unnecessary sidebar conversations with other staffers.

Listen to customer concerns and respond to their questions. Treat customers like you would treat your own grandmother or grandfather. If your staff is good, they’ll know Mr. and Mrs. Smith, what their background is and where their grandchildren live, as well as what foods they like and don’t like, and even what they might be allergic to.

Watch words. There’s a big difference in communication styles between the older residents’ generation and those of the often-younger waitstaff. Saying “It’s my pleasure to serve you” is much more appro-

–What Doctors Won’t Tell You, January, 2017

priate than saying “No problem,”or “Back at ya,” And be specific: Not just “How is everything” but “How is your pork chop?”

If your people are doing a great job, reward them. It’s how you develop your staff. They’ll feel better and go the extra mile. If your servers enjoy their jobs, they’ll feel fulfilled and are more apt to stay.

Managers should personify the behavior they expect. The strongest tool for teaching staff how to do it correctly is to model that behavior yourself. Show them what you want by doing it the right way.

Invest in your team. Train them thoroughly before they start working the floor. Pair new hires with your best servers to help them learn the ropes. Being introduced to a new server by one they already know and like will give residents an extra level of comfort. Make training continuous with ongoing refreshers about key service points.

–Excerpted from gfs.com

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Food Industry News® May 2017

Defuse Customer Problems Customers complain because they want satisfaction and plan to return. Most unhappy customers don’t complain and don’t return, so view complaints as opportunities for growth, repeat business and resolving problems in the restaurant. Busy restaurants generate occasional problems, both real and imagined. If customers aren’t complaining, then managers have no way of correcting problems or diners’ misinterpretations, so a restaurant that treats complaints as a way to win over customers is better positioned to earn a reputation for great customer service.

Normally, customers complain because they want attention and respect more than financial reimbursement.

Don’t automatically offer a free meal or financial incentive to placate the customer. In fact, if it does not directly relate to the complaint, customers may be turned off by a discount.

Of course, if the complaint involves food that the diner couldn’t eat, then removing the item from the bill is appropriate. However, overly generous gestures could generate unfounded complaints in the future, nor can they engender good will. Managers can determine what complainers want done by asking how they can resolve issues for the guests’ satisfaction.

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n Provide what the customer asks if reasonable, and exceed the complainer’s expectation by offering more than requested and checking to see if the solution is satisfactory. n Most people don’t bother complaining because they don’t want to take the time or fear that their complaints will only reach harried, apathetic employees. Creating an atmosphere where it’s easy to complain includes getting servers, managers and cashiers to ask sincerely about each customer’s dining experience. n Provide complaint cards or online surveys for people who prefer to remain anonymous or don’t like personal confrontations. By encouraging customers to share their opinions and attitudes, managers get information that helps to resolve problems for those customers who don’t complain. n Complaints are often made anonymously through online reviews, surveys, blog posts and

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(847) 987-9738 shaun@mechanical24.com www.mechanical24.com other forums. Make sure that the restaurant has tools in place to monitor the social media networks and digital media for complaints and negative information. n A restaurant’s online reputation can change quickly and affect inhouse dining because many people rely on mobile searches for restaurants. Resolving problems online provides the same benefits as handling complaints at brick-andmortar locations.

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Most of us tend to forget how different we all are—how differently each individual’s mind functions, the great variety of personality and character traits we all possess.

A wise administrant of criticism never forgets it; he knows one man’s rose is often another man’s dandelion, and he assesses painstakingly both the recipient and the criticism before he communicates his remarks. We are all different and most of us are thin-skinned.

Being different invites criticism; being thinskinned invites it to hurt and sink in too deeply sometimes.

Country Archer Jerky Co. is poised to debut the company’s newest product innovation—paleo meat sticks—as the brand continues to disrupt the surging meat snacks category with their better-for-you product formulations that tout “more meat, less bull and no junk”. Country Archer’s highly-anticipated meat stick launch will coincide with the unveiling of a new brand logo and updated packaging for their top-selling jerky line.

Japanese whiskymakers have become recognized as some of the world’s best, in part because of careful attention to detail, impressing whisky lovers such as Wes Barbee of Houston. “They have a lot more earthiness to them. They are much more a product of their environment,” Barbee said. - The Salt Lake Tribune CKE Restaurants Holdings Inc., parent company of Carl’s Jr. and Hardee’s, has named Jason Marker as CEO, succeeding Andy Puzder, the company said. Pie Five has closed 9 restaurants amid a lawsuit, as a franchisee has sued over disclosures regarding sales and profits. Darden Restaurants buys Cheddar’s Scratch Kitchen for $780M. Cheddar’s Scratch Kitchen has 165 locations across 28 states, and would become Darden’s third biggest brand. Jeff Burt was appointed Senior vice President of Grocery, Fresh Food & Beverage at Target.

Princess Cruises just completed its largest food and beverage innovation to ever take place on the Caribbean Princess during a dry dock and guests will delight in seven new dining destinations.

Wal-Mart announces new capabilities in the Wal-Mart app that creates a faster, easier and more convenient experience for Pharmacy and Money Service customers. Wal-Mart will create a new store experience that allows customers to skip traditional service lines using “express’ lanes” in these areas. Wisconsin Restaurant Association names Mark and Jean Landreman, owners of Landreman’s Family Restaurant in Kaukauna the 2017 Restaurateur of the Year. Whole Foods Market earned a spot on FORTUNE Magazine’s annual “100 Best Companies to Work For” list, marking the 20th consecutive year the company has received the recognition.

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Mobile Pay Options Starbucks Touts 240,000 for Coca-Cola Future Jobs Coca-Cola is debuting the Coke Vending Pass, a touchless system compatible with 50,000 Coke-branded vending machines that allows consumers to use their phones to pay for beverages and collect loyalty points. Those who have the virtual pass stored on their phones will be prompted to buy a Coke product when they walk within three feet of a participating vending machine, said Coca-Cola’s Scott Ryan.

– Adapted from GeoMarketing

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Starbucks will open 12,000 new shops worldwide and create 240,000 new jobs around the globe during the next five years, CEO Howard Schultz told attendees at the

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Food Industry News® May 2017

Essential Questions for Your Business

1. Do you have a technology that you can deploy into your customer’s business?

2. Can you take over or manage a portion of your customer’s business operations?

3. Can you house or manage your customer’s data or assets at your place of business?

4. Can you create a brand so “cool” or popular that to not use it would be embarrassing?

5. Can you offer your significant customers an opportunity to financially invest in your business?

6. Can you lock your customer into a long-term contract with penalties attached for breaking the relationship?

7. Can you hire influential people in your industry that already have very close relationships with target customers?

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Pan-Asian menus that meld the cuisines of various countries into inventive dishes geared toward US diners are making a comeback.

David Chang’s Momofuku restaurants and Wolfgang Puck’s Washington, D.C., restaurant The Source offer modern takes on the pan-Asian concept, and the influence of Asian ingredients can be seen on countless menus across the country. – Adapted from The Washington Post

Marketers spend a lot of time—and money— trying to delight consumers with ever-fresher, evermore-appealing products. But their customers, it turns out, make most purchase decisions almost automatically. They look for what’s familiar and easy to buy.

Performance is sustained not by offering customers the perfect choice but by offering them the easy one. So even if a value proposition is what first attracted them, it is not necessarily what keeps them coming. Holding on to customers is not necessarily a matter of continually adapting to changing needs in order to remain the rational or emotional best fit. It’s about helping customers avoid having to make yet another choice. It’s “cumulative advantage.”

Customer disloyalty has power as well. If consumers are slaves of habit, it’s hard to argue that they are “loyal” customers in the sense that they consciously attach themselves to a brand on the assumption that it meets rational or emo-

tional needs. In fact, customers are much more fickle than many marketers assume: Often the brands that are believed to depend on loyal customers achieve the lowest loyalty scores. For example, Colgate and Crest are the leading toothpaste brands in the U.S. market, with about 75% of it between them. Tom’s toothpaste, a niche “natural” brand based in Maine, has a 1% market share and is thought to have a fanatical customer following.

One expects that the 1% are repeat buyers.

But Tom’s customers are loyal only 25% of the time, half the rate of the big brands. So why do fringe brands like Tom’s survive? The answer, perhaps perversely, is that with big-brand loyalty rates at 50%, just enough customers will buy small brands from time to time to keep the latter in business. But the small brands can’t overcome the familiarity barrier, and although entirely new brands do enter categories and become leaders, it is extremely rare for a small fringe brand to successfully take on an established leader.

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Pepsi Pulls Product in Philly Over Soda Tax Pepsi is pulling 2-liter bottles and 12-packs of its products from Philadelphia grocery store shelves over the city’s new tax on sweetened drinks. The company says it wants to offer products and package sizes working families can better afford. The 1.5-cent-per-ounce tax on sweetened and diet beverages is imposed at the distributor level. If fully passed on to the consumer it amounts to $1.44 on a six-pack of 16-ounce bottles.

The company’s decision affects sodas including Pepsi and Mountain Dew and other sweetened drinks like Gatorade and Lipton Iced Tea. Democratic Mayor Jim Kenney’s office says the industry was trending toward smaller sizes well before the tax passed. Earlier this month, Purchase, New York-based PepsiCo Inc. cited the tax when announcing layoffs of 80 to 100 workers at distribution plants serving Philadelphia. – Source: AP

IS CHICAGO NEXT?

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Food Industry News® May 2017

Page 23

CHEF PROFILE Corey Laub

Position: Executive Chef, Novo Restaurant Novo 734 Lake Street Oak Park, IL 60301 NovoOakPark.com Birthplace: Columbia, Maryland Frst food service job: Server at El Hidalgo in Elkridge, Maryland. 2007

Gerhard’s®

Favorite food: Sandwiches Worst part of job: The office work of managing a small business Most humorous kitchen mishap: Slipping and falling while trying to help a cook during service and getting covered head to toe in soup Favorite food to prepare: gnocchi What part of the job gives you the most pleasure: Making our guests happy and providing them a unique experience If you could not be a chef, what would you be and why: Something still in hospitality. I love the industry, so probably a bartender or hotel manager. I honestly couldn’t imagine being in another line of work.

Best advice you ever got: Don’t make mistakes other people have already made for you Where do you like to vacation: Anywhere with a beach and great places to eat What do enjoy most about Food Industry News magazine? How it promotes our industry and provides information and support for restaurants in the Chicago area.

The Lifetime Revenue of a Customer

To begin to estimate your new customer acquisition costs, you need to look at your “lifetime revenue of a customer.” Before we do that though, you need to answer some basic questions about your business. Supposing you own a hot dog shop, these are the questions you should ask yourself: ■ How much is the average hot dog sale?

■ What is the average side order sale?

■ How often does a customer make a purchase?

■ How often does a customer purchase sides?

■ On the average, how many referrals does one of your customers make that results in a sale?

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Dining With

Ms. X MAY, 2017

115 BOURBON STREET 3359 W. 115th MERRIONETTE PARK, IL 709-388-9881. There is so much going on in this place. It’s the Southside’s largest entertainment complex with 51,000 square feet of space. It’s a sports bar and a restaurant, plus they have live concerts and they can host private parties. It’s a place for everyone and it’s very crowded. I dined at their restaurant. They had some New Orleans specialties on the menu that I enjoyed; the jambalaya and an order of beignets. My friends tried the ribs and the Bourbon Street “build a burger” and some garlic chips.

AJ BOMBERS 1247 N. Water St. MILWAUKEE, WI 414-221-9999. This venue has burgers, beers and peanuts. You are served a bowl of peanuts at your table and you can drop the shells on the floor. They have a couple tracks on the ceiling where they launch a bomb which is filled with peanuts and it crashes into the wall and the peanuts are unloaded into a bowl. I tried the Milwaukee burger served with cheese, which was fantastic and an order of fried pickles. Those pickles were pretty tasty too. This is a fun place.

GIBSONS BAR & STEAKHOUSE 1028 N. Rush CHICAGO, IL 312-2668999. This is an outstanding restaurant. They go above and beyond for their guests. Everything I’ve eaten there has been fabulous; the steaks, the burger, the prime rib French dip sandwich and the Gold Coast filet sliders. They have something new on the menu; a fried chicken sandwich with cheese sauce, arugula & prosciutto. Loved it! For dessert you have to try the carrot cake. It’s a supersize piece, so you can share.

PARK TAVERN 5433 Park Place ROSEMONT, IL 847-349-5131. They are located in the MB Financial Plaza. Stop in for drinks, lunch, dinner or brunch on the weekend. They have burgers, BBQ, fried chicken, salads and a ton of specialties. We started off with a couple of Peach Sangrias followed by an order of the Deviled Eggs which had buffalo sauce and bacon. Then, I ordered the Tuna Poke which was tuna, avocado, jalapeno and a soy honey glaze and an order of Vietnamese shrimp. The combination of sweet and heat worked well together.

PERKINS RESTAURANT & BAKERY 130 W. Layton Ave. MILWAUKEE, WI 414-294-0448. This is a family friendly place to dine. They offer a lot of breakfast choices including meals for those with a bigger appetite. I tried their spinach & mushroom scramble with sausage. Their service and coffee was good. They did mention they had some fresh pies. It was pie day when I stopped in, so they offered me a slice to go.

PEPILLOS TAQUERIA 476 Chicago Ridge Mall CHICAGO RIDGE, IL 708422-0012. Sometimes you can find the best food in the food court at the mall. This place specializes in Mexican cuisine. My favorites include tacos, burritos, quesadillas, tortas, nachos and guacamole. My meal could have just been an order of the Mexican corn. It was so good!

Seeking the Best Steakhouses?

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Food Industry News® May 2017

It’s Science: Weather Pain, Smells to Induce Sleep, IQ and Left-Handedness

Savings until 6/30/18; then $60/mo. for line 1, $40/mo. for line 2 & $30/mo. for lines 3-4. Pricing shown with $5/mo./line AutoPay discount applied w/in 2 inv. Other mo. charges apply.

People who claim the weather affects their joints do feel more pain than those who don’t make these claims.

If weather sensitivity was a purely physical phenomenon, then people would be affected whether they believed that the variability was related to the weather or not. But a 2007 study also found that every 10°C drop in temperature resulted in worse arthritis pain. This may be because cold weather causes changes in the fluid that lubricates each joint Why does the smell of lavender help you sleep? It’s not just because it reminds you of the comforting smell of your granny’s house. Lavender oil is mainly linalyl acetate and linalool, which are chemicals that are both rapidly absorbed into the bloodstream. Studies on mice have shown that these compounds inhibit several neurotransmitters and have a sedative and pain-relieving effect. In humans, lavender also lowers the heart rate and reduces anxiety.

Are left-handed people dumber or smarter than righthanded people? In 2015, Dutch researchers combined the results from over 30 previous studies involving over half a million people and found no link between handedness and verbal ability and a small advantage for righthanders in terms of spatial ability. Another recent study based on data from tens of thousands of people actually found that left-handedness was more common among people with low IQ than among people with typical IQ.

Behave in life as you would at a banquet. As something is being passed around it comes to you; stretch out your hand, take a portion of it politely. It passes on; do not detain it. Or it has not come to you yet; do not project your desire to meet it, but wait until it comes in front of you. So act toward children, so toward a wife, so toward office, so toward wealth.

– Epictetus, ca. 50-120 A.D.

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Food Industry News® May 2017

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Handle Drink Garnishes Safely According to the National Restaurant Association’s website, polished food and beverage presentation contributes to positive guest experiences, which is why many bartenders top off drinks with aesthetically pleasing, edible garnishes.

While the fruits, vegetables, herbs and other flavorful bites commonly accompanying cocktails and beers may be decorative, they are classified as ready-toeat food and should be handled safely. To help protect your guests from foodborne illness, ServSafe Alcohol shares these four drink-garnish food-safety tips: Prep: Many bar areas are not designed for food preparation. Produce handling should take place on approved food-contact surfaces that have been cleaned and sanitized. For example, citrus and celery should be sliced on a clean, sanitized cutting board, not the bar countertop. Garnishes that are TCS food, such as bacon or roasted vegetables, should be cooked to minimum internal temperature requirements.

Refrigeration: When garnish prep is complete, cover and store product you will not immediately use in the refrigerator at 41°F (5°C) or lower. TCS food should not sit at room temperature for more than four hours. Beyond that window, discard the items. If you prep a large quantity of garnishes at once, avoid placing them in one big vessel; spreading the supply across several smaller containers allows you to keep more product in the refrigerator for longer, which lessens the po-

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tential for waste.

Product access at the service area: To reduce contamination threats, cover garnish containers and place them within the interior area of the bar, out of customers’ reach. If you allow customers to top their own

drinks at a designated self-service area, reference ServSafe’s selfservice food-safety tips.

Tongs or skewers must be utilized in either setup to access the garnishes.

Bartender hand hygiene: Handwashing

helps prevent the transfer of pathogens to food and surfaces. For this reason, don’t bounce between handling edible garnishes and handling money, cleaning surfaces or glassware, or completing other duties without washing your

hands. Say you’re cleaning used glassware and a customer sits down and orders a drink. Before reaching for a clean glass and starting to make the drink, wash your hands to reduce contamination.

– Adapted from restaurant.org

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Food Industry News® May 2017

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The SafeHouse Chicago, a place for hungry and thirsty spies to seek refuge, has offi cially opened its Windy City location to the public. Featuring a modern industrial design by Chicago’s own awardwinning fi rms, The Gettys Group and Epstein Global, it is covertly located in the vicinity of 60 E. Ontario Street. Visiting spies will be tasked with locating the top-secret entrance marked only with a sign for International Exports Ltd. flanked by a gaslight and an iconic red door.

Agents can enjoy drinking spycialty handcrafted cocktails and eating furtively fresh edible entrees, sandwiches, burgers, and tasty apps.

In addition to fun technology, the SafeHouse Chicago integrates upgraded entertainment and experiences. The design of the SafeHouse was led by award-winning fi rms, The Gettys Group and Epstein Global. Control also engaged Agent Fudd, (aka: Paul Daurio), to help create the look and feel of SafeHouse attractions and experiences. Original espionage artifacts were sourced as an integral part of the décor, including the flight deck from an authentic spy plane donated by the man who flew it in WWII, as well as a Cold War era piece of the Berlin Wall secured from covert operatives. From the sleek Interpol Bar to the Spybrary, to the Seduction Lounge and the Interrogation Room, every aspect of the design has been tinkered, tailored, soldiered, and spied. Interactive elements such as a Gadget Bar featuring a nightly magician, and “futuristic” technology, fuse seamlessly in an action-packed atmosphere where food and signature drinks unite guests as they embark on their mission.

Control directs technology loving agents to download a new interactive SafeHouse App, available in the iTunes and Android app stores. Once a clearance test is passed (with the app’s fi ngerprint detecting software), agents will embark on a series of assignments under order from Control to uncover the secrets of SafeHouse. SafeHouse Chicago is open SundayFriday 11:00 a.m. to 2:00 a.m. and Saturday from 11:00 a.m. to 3:00 a.m. Every Friday and Saturday, a Shagadelic dance party begins at 10:00 p.m.

4/12/17 2:13 PM

Food Industry News® May 2017

Optimism Rocks Your Earnings Potential Martin Seligman, a psychologist at University of Pennsylvania, believes a person’s level of optimism is the best indicator of success. In fact, he convinced a life insurance company to identify upbeat job candidates by giving them a 20-minute written exam. Within months, reports Success! magazine, the new recruits— who tested as “optimists”—were dramatically outselling those hired the traditional way. The major difference between upbeat people and those who tend to be down, says

Referrals Rock

Referrals are valuable because most of the time they are completely free. Research shows the importance of referrals. According to Paul and Sarah Edwards, authors of Getting Business to Come to You, up to

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Seligman, is that the upbeat believe they are masters of their fate, whereas the depressed feel they have no control over it. In addition, optimists believe their windfall is proof of their success in life. But to the pessimist, success is a lucky fluke. With a bad event, however, the tables turn. Optimists dismiss it as an isolated case, while pessimists cling to the negative and allow it to cast a dark shadow over their lives.

But there is good news for the pessimist: Optimism is learned, says Seligman. By changing your outlook on bad events, you can learn to become an optimist.

45% of most service businesses are chosen by customers based on the recommendations of others. A Dun and Bradstreet survey found referrals to be one of the two most popular small-business marketing methods.

The other one is advertising.

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Jay Leno Hosts Ingalls Benefit

Jay Leno makes his record third appearance for Ingalls on Saturday, May 20, at the 45th Annual Benefit Show. New this year is the location, The Venue at Caesar’s Horseshoe Casino in Hammond, IN. This show draws Ingalls supporters from throughout the Chicago Southland area and northwest Indiana. The goal this year is to raise $600,000 for Ingalls Hospital, a nonprofit community hospital.

Also new this year is the designation of a portion of show proceeds to fund the renovation of the final two rooms in Labor & Delivery. “We’re thrilled to have our new mothers at Ingalls benefit from the generosity of our Benefit Show patrons, says Kathy Mikos, Vice President for Patient Care Services and Chief Nursing Officer. Ad-

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ditional programs that benefit from a portion of the show proceeds are scholarships for employees and children of employees.

“There is nothing more rewarding than when your patient says, I love that you are my nurse,” says one scholarship recipient.

“Not only am I impacting their lives as a healthcare professional, but they are also impacting mine.”

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Lobster Decline?

Three-fifths of consumers (62%) would order lobster at least occasionally if offered by restaurants, compared to 68% of consumers in 2014. This decline may correlate with recent allegations that some restaurant chains have been mislabeling langostino as lobster on menus.

Nevertheless, lobster grew 2.3% on entree menus at restaurant chains (measured by operator incidence) over the past year, according to MenuMonitor data.

– Adapted from restaurantbusinessonline.com

ident of the Ingalls Development Foundation, estimates proceeds from this year’s benefit show will surpass $17 million in total fundraising for Ingalls Memorial Hospital! “The success of the benefit show is the result of many years of outstanding support from our business partners, our physicians, employees, patients and community,” he said. For more information, visit www.Ingalls.org/Foundation.

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No Denial Foods offers a whole line of low-sugar, grain-free treats including chocolate-raspberry cake pops, chocolate nut butter cups, pies and three flavors of what CEO Debbie Wood calls her “decadent” nut mix. By using limited amounts of natural sweeteners, like honey and maple syrup, and avoiding grains entirely, the company’s snacks and desserts minimize sugar and eliminate gluten. No Denial Foods also relies on a variety of nuts and seeds, which are rich in healthy fats. The result? Flavorful treats that everyone – even those with health restrictions – can enjoy. Debbie should know: She was diagnosed with type 1 diabetes at age 9 and celiac disease in 2009.

For those of us both blessed with a love for food and cursed by diabetes and food sensitivities, these Chicago-made desserts are wonderful. –MB

4/12/17 2:13 PM

Food Industry News® May 2017

WRA MFE Show 2017

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Visit our booth 9802 at the NRA Show, Lakeside Building May 20 to 23.

Ken’s Diner, 3353 W Dempster, Skokie, IL is home of the “burger buddy” and celebrates their 41st year in business. The menu is all kosher and known for their homemade Italian beef from the shoulder.

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The rise of rose wine will continue into 2017, when it will graduate from a warm weather wine to a year-round staple, according to consulting group Andrew Freeman & Co. Wine flights, inventive takes on classic cocktails and stepped-up beverage programs with culinary consultants are also expected to be big this year.

– Adapted from Hotel Management Online

I have been rich, and I have been poor-and I want to tell you, being rich is better. But it is lonelier, too, and tougher to keep your true friends or develop honest and loyal new ones.

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Photos courtesy: guesthousegraceland.com

Modern Design, Multiple Colors

Getting There: Drive/Fly American and United Airlines nonstop from Chicago O’Hare Elvis Presley’s Memphis recently completed a major $130 million enhancement & expansion of Graceland’s Visitor Experience.

The largest entertainment complex of its kind, exponentially larger than Graceland’s previous visitor center, Elvis Presley’s Memphis enables music fans, pop culture enthusiasts, and Memphis visitors to follow the path that Elvis took, surround themselves with the things that he loved, and experience the sights and sounds of the city that inspired him.

While the acclaimed Graceland Mansion tour will continue to present the personal and family side of Elvis’ “life,” Elvis Presley Memphis will tell the rest of the story, exploring the beginning of the incredible music and pop culture explosion that all started in Memphis, with the greatest entertainer of all time.

The opening of the expansive entertainment complex follows the tremendously successful grand opening of The Guest House at Graceland resort in October. 2016. The Guest House at Graceland is the largest hotel to open in Memphis in 90 years and has received the prestigious Four Diamond rating from AAA. The 450 room full service world class resort offers luxurious accommodation and amenities with truly southern hospitality and service. The hotel is located steps away from Elvis Presley’s Graceland Mansion. For more info log on to –guesthousegraceland.com Elvis Presley’s Graceland in Memphis is music’s most important and beloved landmark, with hundreds of thousands of fans visiting the historic home each year. Each August, Elvis fans from around the world gather for Elvis Week. Elvis Week always includes traditional events such as the Elvis Fan Club, Graceland Insiders Event, and an Elvis Candlelight vigil plus special concerts and more.

Elvis Week 2017 will mark the 40th anniversary of Elvis passing.

This will take place in Memphis August 11-19, 2017 celebrating the music, movies and legacy of Elvis Presley. For more info: graceland.com Other tour highlights in Memphis include: Blues Hall of Fame, Sun Studio, Memphis Riverboats, Memphis Zoo and the National Civil Rights Museum. Be sure to visit the Memphis Rock N’ Soul Museum an exhibition of the birth of rock and soul music, created by the Smithsonian Institution. The museum offers a comprehensive music experience through seven galleries featuring 3 audio visual programs, more than 30 instruments, 40 costumes and other musical treasures. One of the top tourist attractions is a visit to historic Beale Street, Home of the Blues with bars, clubs, restaurants and shops. Plus, you have to chow down on some of their world famous barbeque. The World Championship Barbeque Cooking Contest will take place in downtown Memphis May 17-20th, 2017 in Tom Lee Park.

For more info visit memphistravel.com

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Food Industry News® May 2017

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..................Page 23 .....847-234-0023 Dessert Concepts ........................................................773-640-4727 Eli’s Cheesecakes........................................................773-736-3417 DESSERTS-WHOLESALE Lezza Spumoni & Desserts.......................Page 03 .....708-547-5969 DIGITAL MENU BOARDS Advanced Data Systems Chicago ............................... 708-388-6111 DIRECT MAIL PROGRAMS Food Industry News .....................................................847-699-3300 DIRECT TV BKS Enterprises........................................................... 847-352-1118 DIRECTV All Sports Direct ...........................................................630-918-3000 DISHWASHER-LEASING & RENTAL Lee’s Foodservice .....................................Page 04 ..... 800-728-1102 Cintas Corporation .......................................................630-543-3666 DISTRIBUTOR SALES REPS Jeff Goworowski...........................................................773-851-7833 DUCT CLEANING Black Diamond Plumbing & Mech.............Page 06 .....866-855-2932 Enviromatic Corp of America ....................Page 23 .....800-325-8476 Averus ..........................................................................800-393-8287 Olympia Maintenance ..................................................708-344-0344 DVR (DIGITAL VIDEO SURVEILLANCE) Advanced Data Systems Chicago ............................... 708-388-6111 ELECTRICAL REPAIR & MAINTENANCE Black Diamond Plumbing & Mech.............Page 06 .....866-855-2932 Mackay Heating & Mechanical..................Page 08 .....847-381-0448 ENERGY BROKER Century Energy Solutions .........................Page 44 .....630-817-3164 ENTREES-PREPARED Bonewerks-Culinarte.................................Page 44 .....800-542-3032 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage......................................847-928-0026 ETHNIC FOODS Kikkoman Sales USA ...................................................630-954-1244 EVENTS Baderbrau Tap & Brewery .........................Page 28 .....773-386-2337 FAUCETS Faucet Shoppe The ..................................Page 46 .....773-478-3890 FILM-CUSTOM PRINTED Prairie State Group ......................................................847-801-3100 FILTERS-EXHAUST SYSTEMS Averus ..........................................................................800-393-8287 Olympia Maintenance ..................................................708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection ...................................................630-761-3168 FIRE SUPRESSION SYSTEMS Averus ..........................................................................800-393-8287 Fox Valley Fire & Safety...............................................847-695-5990 Henrichsen Fire & Safety Equip ...................................800-373-9714 FIRE-EXTINGUISHERS Averus ..........................................................................800-393-8287 Henrichsen Fire & Safety Equip ...................................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .............................................847-322-9185 FISH ChiTown Fish & Seafood...........................Page 30 .....800-574-7748 FLATBREADS Grecian Delight Foods .................................................847-364-1010 FLEXIBLE PACKAGING Prairie State Group ......................................................847-801-3100 FOOD BROKERS Quality Food Brokers ...................................................847-797-1006 UJ Marketing ................................................................847-668-9068 FOOD DISTRIBUTORS Christ Panos Foods ..................................Page 45 .....630-735-3232 Costco Business Center ...........................Page 31 .....708-552-9017 Devanco Foods .........................................Page 27 .....847-228-7070 Tec Foods Inc............................................Page 24 .....773-638-5310 Alfa Restaurant Supply ................................................773-588-6688 Anichini Brothers ..........................................................312-644-8004 Chef’s Quality Meats ....................................................708-333-0880 Cugini Distribution ........................................................708-695-9471 GFS Distribution...........................................................800-968-6391 Grecian Delight Foods .................................................847-364-1010 Kronos Foods...............................................................800-621-0099 US Foods .....................................................................800-323-1004 FOOD EQUIPMENT Bob King Auctions .....................................Page 43 .....847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ............................................Page 26 .....224-307-2232 FOOD PROCESSING EQUIPMENT CONTROLS Lumenite Control Technology ...................Page 20 .....847-455-1450

FOOD PRODUCTS Devanco Foods .........................................Page 27 .....847-228-7070 Menza Foods ............................................Page 33 .....630-230-0332 Tec Foods Inc............................................Page 24 .....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 42 ..... 800-510-3811 FOODSERVICE DISTRIBUTORS GFS Distribution...........................................................800-968-6391 FOODSERVICE EQUIPMENT Leach Food Equipment Dist......................Page 43 .....815-712-7707 March Quality Used & New Equip.............Page 15 .....800-210-5895 Thunderbird Food Machinery ....................Page 31 .....866-451-1668 Losurdo Inc ..................................................................630-833-4650 Rational USA................................................................888-320-7274 FOODSERVICE EQUIPMENT & SUPPLIES Boelter Foodservice Equip & Supply ........Page 28 .....888-263-5837 Alfa Restaurant Supply ................................................773-588-6688 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical..................Page 08 .....847-381-0448 CSI - Coker Service Inc ...............................................888-908-5600 Cobblestone Ovens .....................................................847-635-0172 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 06 .....708-233-0808 GFS Marketplace .........................................................800-968-6525 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage...............................Page 14 .....800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer .........................Page 08 .....630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp ............................................Page 26 .....224-307-2232 FRYERS FSI/Foodservice Solutions ...........................................847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products .................................................800-325-7093 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware ...................................708-641-7007 GELATO Algelato Chicago .......................................Page 25 .....847-455-5355 Palazzolo’s Artisan Dairy ..........................Page 14 ...800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies .....................................Page 19 .....630-483-2256 Palazzolo’s Artisan Dairy ..........................Page 14 ...800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction .....................Page 32 .....773-775-0170 GIARDINIERA Authentic Brands.......................................Page 04 .....708-749-5430 E Formella & Sons .......................................................630-873-3208 V Formusa Company ...................................................847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical..................Page 08 .....847-381-0448 GPS VEHICLE TRACKING Air Corp Wireless ......................................Page 26 .....630-514-9333 GREASE REMOVAL SERVICE DarPro Solutions/Darling Int’l .......................................708-388-3223 Kaluzny Bros Inc ..........................................................815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental.................................Page 16 .....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 23 .....800-325-8476 Averus ..........................................................................800-393-8287 Olympia Maintenance ..................................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods .........................................Page 27 .....847-228-7070 Olympia Food Industries ...........................Page 12 .....773-735-2250 Grecian Delight Foods .................................................847-364-1010 Kronos Foods...............................................................800-621-0099 GYROS Devanco Foods .........................................Page 27 .....847-228-7070 Olympia Food Industries ...........................Page 12 .....773-735-2250 Grecian Delight Foods .................................................847-364-1010 Kronos Foods...............................................................800-621-0099 HAMBURGER PATTY MANUFACTURER Devanco Foods .........................................Page 27 .....847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Black Diamond Plumbing & Mech.............Page 06 .....866-855-2932 Mackay Heating & Mechanical..................Page 08 .....847-381-0448 Mechanical 24 ...........................................Page 15 .....847-987-9738 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration .......................................................630-670-6890 HOOD & EXHAUST-CLEANING Enviromatic Corp of America ....................Page 23 .....800-325-8476 Averus ..........................................................................800-393-8287 Olympia Maintenance ..................................................708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ..........................................312-666-5222 HOOD SYSTEMS-FIRE Averus ..........................................................................800-393-8287

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HOT DOGS Authentic Brands.......................................Page 04 .....708-749-5430 Vienna Beef ..............................................Page 10 .....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 ICE CREAM Algelato Chicago .......................................Page 25 .....847-455-5355 Chocolate Shoppe Ice Cream...................Page 30 .....608-221-8640 Fox Valley Farms ......................................Page 18 .....630-231-3005 Homer’s Gourmet Ice Cream ....................Page 24 .....847-251-0477 Instantwhip Chicago..................................Page 20 .....800-933-2500 Palazzolo’s Artisan Dairy ..........................Page 14 ...800-4GE-LATO ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies .....................................Page 19 .....630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago..................................Page 20 .....800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ...........................................................847-987-9738 Major Appliance Service ..............................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ..............................Page 22 .....312-733-3900 Easy Ice .......................................................................866-327-9423 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical..................Page 08 .....847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ......................................708-366-3333 ILLINOIS FOOD PRODUCTS Illinois Dept of Agriculture ............................................217-782-5809 INSURANCE Jos Cacciatore & Company ......................Page 03 .....312-259-8200 Society Insurance .....................................Page 02 .....888-576-2438 Caro Insurance Services..............................................708-745-5031 Concklin Insurance Agency..........................................630-268-1600 ISU Northwest Insurance Services ..............................888-366-3467 The Horton Group ........................................................312-989-1410 INSURANCE SERVICES Clermont Specialty Managers ......................................312-881-1457 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ......................Page 03 .....312-264-6055 INSURANCE-RESTAURANT Heil & Kay Insurance Agency.......................................847-258-5310 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 04 .....708-749-5430 Devanco Foods .........................................Page 27 .....847-228-7070 Fontanini ...................................................Page 07 .....708-485-4800 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 .......................................................630-873-3208 ITALIAN SAUSAGE Devanco Foods .........................................Page 27 .....847-228-7070 Fontanini ...................................................Page 07 .....708-485-4800 Anichini Brothers ..........................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co......................................Page 06 .....708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ...................................................630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest.............................................................800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ....................Page 23 .....800-325-8476 Averus ..........................................................................800-393-8287 Olympia Maintenance ..................................................708-344-0344 KITCHEN-RENTALS Spark Shared Kitchen ..................................................312-399-2084 KNIFE-SHARPENING SERVICE Maestranzi Brothers .....................................................708-867-7323 LABELS-ALL TYPES Prairie State Group ......................................................847-801-3100 LAW FIRMS Dregerlaw.....................................................................312-322-0955 LED-Menus-Lighting Ecolit, Inc .....................................................................312-492-7010 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ....................................................773-254-6100 Mickey’s Linen ............................................................. 773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits..................Page 29 .....708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ..........................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions .................................888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ......................................847-899-8146 MARKETING PARTNERSHIPS Dinova Inc .................................................Page 11 .....678-684-2257 MARKETING-SERVICES QwikDesign.com .......................................Page 29 .....847-227-7412 Illinois Royalty ..............................................................630-487-1485 MAYONNAISE Columbus Vegetable Oils..........................Page 05 .....773-265-6500

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MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.............................................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .............................800-382-2266 MEAT-WHOLESALE Devanco Foods .........................................Page 27 .....847-228-7070 Grant Park Packing ...................................Page 09 .....312-421-4096 Anichini Brothers ..........................................................312-644-8004 Chef’s Quality Meats ....................................................708-333-0880 International Meat Company ........................................773-622-1400 R Whittingham & Son Meats ........................................708-371-1650 MEATBALLS Authentic Brands.......................................Page 04 .....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 MILK Instantwhip Chicago..................................Page 20 .....800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .............................847-705-6619 OIL FILTRATION DEVICES Vito Fryfilter ..................................................................847-859-0398 OIL-FRYING Chef Mac Culinary Cooking Oils ...............Page 19 .....708-945-9150 OILS & FATS-COOKING Columbus Vegetable Oils..........................Page 05 .....773-265-6500 OILS & SHORTENING Chef Mac Culinary Cooking Oils ...............Page 19 .....708-945-9150 Columbus Vegetable Oils..........................Page 05 .....773-265-6500 OILS & VINEGAR Pastorelli Foods ........................................Page 17 . 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 17 . 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical..................Page 08 .....847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .....................................................847-635-0172 PACKAGING-FOOD & PRODUCTS Prairie State Group ......................................................847-801-3100 PAINTING & HANDYMAN SERVICES Schubert Painting.........................................................847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc............................................Page 24 .....773-638-5310 PAPER-PRODUCTS Ramar Supply Co......................................Page 06 .....708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co......................................Page 06 .....708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ........................................................708-695-9471 Pastafresh Home Made Pasta .....................................773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ..................Page 23 .....847-234-0023 Julius Meinl Coffee N Tea .........................Page 13 .....773-954-7571 PATTY MACHINES/FOOD FORMERS Berkel Midwest.............................................................800-921-9151 PAYROLL SERVICES ADP..............................................................................847-507-4210 PEANUTS-BULK(IN THE SHELL) Mellos Snacks .............................................................. 312-550-1911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ....................................Page 16 .....800-332-7805 Orkin Commercial Division...........................................773-431-7512 Presto X Pest Control ..................................................888-627-5772 PHONES-CELLULAR Air Corp Wireless ......................................Page 26 .....630-514-9333 PICKLES & RELISH Vienna Beef ..............................................Page 10 .....773-278-7800 PITA BREAD Grecian Delight Foods .................................................847-364-1010 PIZZA CRUST CRISP ADDITIVES Krisp-It..........................................................................800-574-7748 PIZZA DOUGH & CRUST-FRESH IL Mulino di Valenzano Bakery..................Page 12 .....773-934-1625 PIZZA PRODUCTS Krisp-It..........................................................................800-574-7748 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ..........................................................312-644-8004 PLUMBING SERVICES Black Diamond Plumbing & Mech.............Page 06 .....866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The ..................................Page 28 .....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 .......................................................630-873-3208 Milano Baking Company ............................................800-495-BUNS T F Processors.............................................................847-709-2600 PROCUREMENT SERVICES VGM Client Rewards ...................................................815-603-2289 PRODUCE DISTRIBUTORS Premier Produce ..........................................................847-678-0780 PRODUCE-LOCALLY GROWN Nichols Farm & Orchard ..............................................815-236-1615 PRODUCE-WHOLESALE US Foods .....................................................................800-323-1004 PUBLISHING Food Industry News .....................................................847-699-3300 RE-UPHOLSTERY Chicago Booth ..........................................Page 25 .....773-378-8400 Wehrli Woodworks ....................................Page 46 .....630-357-9663 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage...............................Page 14 .....800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & Mechanical..................Page 08 .....847-381-0448 Mechanical 24 ...........................................Page 15 .....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 32 .....773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ............................................Page 26 .....224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ...........................................847-719-6088 Losurdo Inc ..................................................................630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Boelter Foodservice Equip & Supply ........Page 28 .....888-263-5837 Custom Cooler & Freezer .........................Page 08 .....630-879-3131 Olympic Store Fixtures..............................Page 10 .....773-585-3755 Ramar Supply Co......................................Page 06 .....708-233-0808 Berkel Midwest.............................................................800-921-9151 TriMark Marlinn Equip & Supplies................................708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical..................Page 08 .....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 43 .....847-363-2268 Gatorchef.com ..........................................Page 42 .....888-944-2867 March Quality Used & New Equip.............Page 15 .....800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives .................................. 708-361-1150 Kudan Group Inc ..........................................................312-575-0480 Nick Dibrizzi/Coldwell Banker ......................................708-562-9328 Pontarelli & Company ..................................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ..................................... 630-628-0811 Losurdo Inc ..................................................................630-833-4650 Sarfatty Associates ...................................................... 847-920-1100 RESTAURANTS La Scarola Restaurant ..............................Page 25 .....312-243-1740 Pita Inn Restaurants .................................................... 847-677-0211 Zad by Pita Inn Restaurants ........................................312-340-7893 SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products .............................847-678-8250 SALAD-DRESSINGS Authentic Brands.......................................Page 04 .....708-749-5430 Ken’s Foods ..............................................Page 47 .....800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils..........................Page 05 .....773-265-6500 Tec Foods Inc............................................Page 24 .....773-638-5310 SANITATION TRAINING Illinois Restaurant Association ..................Page 40 .....312-787-4000 SATELLITE TV SYSTEMS All Sports Direct ...........................................................630-918-3000 SAUSAGE Belmont Sausage Company .....................Page 08 .....847-357-1515 Vienna Beef ..............................................Page 10 .....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 09 .....312-421-4096 SCALES Berkel Midwest.............................................................800-921-9151 SEAFOOD ChiTown Fish & Seafood...........................Page 30 .....800-574-7748 Fisherman’s Pride .....................................Page 21 ..... 800-543-2110 SEATING Richardson Seating-Fse Division ..............Page 48 .....312-829-4040 Waco Manufacturing ....................................................312-733-0054 SEATING REPAIRS Express Seating ........................................Page 02 .....630-985-7797 SECURITY CAMERA SYSTEMS Chicago Cardinal Communication ...............................708-424-1446 SERVING PLATTERS Dishco SF .................................................Page 22 .....510-823-2224 SEWER(MAINT)-RODDING & JETTING Black Diamond Plumbing & Mech.............Page 06 .....866-855-2932 Tierra Environmental.................................Page 16 .....888-551-1998 DarPro Solutions/Darling Int’l .......................................708-338-3223

SHARED KITCHEN Spark Shared Kitchen ..................................................312-399-2084 SHIPPING SERVICES Perishable Distribution Solutions .................................888-491-1641 SHORTENING Columbus Vegetable Oils..........................Page 05 .....773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ...................................Page 23 .....888-774-6270 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 Company .....................Page 08 .....847-357-1515 SOAPS & DETERGENTS Lee’s Foodservice .....................................Page 04 ..... 800-728-1102 SOCIAL MEDIA SERVICES Stick Out Social.........................................Page 45 .....312-655-9999 SOFT DRINKS PepsiCo Foodservice ...................................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies .....................................Page 19 .....630-483-2256 SOUPS Vienna Beef ..............................................Page 10 .....773-278-7800 Bistro Soups (Div of Vienna Beef) ...............................773-278-7800 SOUS-VIDE COOKERS Sammic Corp ............................................Page 26 .....224-307-2232 SPA King Spa & Sauna........................................................847-972-2540 SPECIALTY FOODS Artisan Specialty Foods ...............................................708-762-5238 STAFFING-SERVICES Atlas Employment Services ......................Page 43 .....847-671-1557 STEAM CLEANING Olympia Maintenance ..................................................708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist......................Page 43 .....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 25 .....773-378-8400 RestaurantWoodTables.com ........................................773-599-6200 Waco Manufacturing ....................................................312-733-0054 TABLEWARE Dishco SF .................................................Page 22 .....510-823-2224 TAMALES Supreme Frozen Products ...........................................773-622-3777 TEA-GREEN Dewdrop Tea ................................................................630-335-7806 TEA-HOT & ICED Ronnoco Coffee ...........................................................630-669-2885 TEMPORARY STAFFING Atlas Employment Services ......................Page 43 .....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 17 ..800-SOS-AUCY TRADE PUBLICATIONS Food Industry News .....................................................847-699-3300 TRUCK GRAPHICS American Graphics ...................................Page 23 .....888-774-6270 TRUCK-REFRIGERATED DCI Central ...............................................Page 30 .....800-468-7478 TRUCK-SALES & SERVICE DCI Central ...............................................Page 30 .....800-468-7478 Mercedes Benz of Chicago ..........................................312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center ...................................Page 32 .....708-352-5551 M & K Truck Centers (Hino) ......................Page 18 .....708-793-5251 M & K Truck Centers (Isuzu) .....................Page 19 .....708-793-5251 TRUCK-VEHICLE GPS TRACKING UNITS Air Corp Wireless ......................................Page 26 .....630-514-9333 TV SALES, SERVICE & INSTALLATION BKS Enterprises........................................................... 847-352-1118 VEHICLE TRACKING DEVICES Air Corp Wireless ......................................Page 26 .....630-514-9333 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ....................Page 23 .....800-325-8476 Averus ..........................................................................800-393-8287 Olympia Maintenance ..................................................708-344-0344 VIDEO SURVEILLANCE SYSTEMS Chicago Cardinal Communication ...............................708-424-1446 WALK IN COOLER, MOBILE, RENTAL/LEASING Portable Cold Storage...............................Page 14 .....800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical..................Page 08 .....847-381-0448 Mechanical 24 ...........................................Page 15 .....847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .........................Page 08 .....630-879-3131 WAREWASHING PROGRAMS Lee’s Foodservice .....................................Page 04 ..... 800-728-1102 WEBSITE DESIGN Americaneagle.com ..................................Page 33 .....847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ...............Page 18 .....630-930-9516 WHIPPED CREAM Instantwhip Chicago..................................Page 20 .....800-933-2500 WINE & SPIRITS Deutsch Family Wine & Spirits..................Page 29 .....708-687-9870 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies .....................................Page 19 .....630-483-2256

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312.575.0480 www.kudangroup.com FEATURED LISTINGS Andersonville- 1463 Leland Ave. - Business for Sale

RE PR DU IC CE E D!

Restaurant and catering business with below market rent & all FF&E included. Retail food, incidental liquor & catering liquor licenses included. Make an offer!

Size: 2,090 SF Rental Rate: $2,250/Mo.(Gross) Price: Negotiable Agent: Adam

Bucktown- 2010 W. Armitage Ave. - Rio’s D’Sudamerica

Upscale restaurant available for sale with real estate. Freestanding building with high ceilings, large open bar, 2nd floor mezzanine, and full basement.

Size: 4,652 SF (Bldg.) 5,500 SF (Lot) Price: $1.45M (R.E.) $98,000 (Business) Contact: Bob

Deerfield- 483 Lake Cook Rd. - Straight Lease with No Key Money!

RE PR DU IC CE E D!

Fully-equipped restaurant/bar in Lake Cook Plaza. High volume production kitchen, separate bar/lounge area, spacious dining room and large private party room.

Size: 6,700 SF Rental Rate: $19.25/SF(Net) Agent: Jarrett

West DePaul- Confidential Code #A148- Real Estate and/or Business Longstanding restaurant near busy intersection. Features a large kitchen, bar area and full basement. All FF&E included- food and incidental liquor licenses.

Size: 2,626 SF (Bldg.) 2,700 SF (Lot) Price: $649,000 (R.E.) $99,000 (Bus.) Agent: Adam

!

Evergreen Park & Midlothian- Durbin’s - Two Businesses with Real Estate Classic Irish pubs with large patios. Operating. Do not disturb. Agents: Bob/Chad Evergreen Park - Size: 2,300 SF (Bldg) 3,128 SF (Lot) Price: $650,000 (R.E.) $100,000 (Bus.) Midlothian - Size: 5,029 SF (Bldg.) 29,787 SF (Lot) Price: $1,250,000 (R.E.) $310,725 (Bus.)

Greektown & Lakeview- Gyro Mena - Two Businesses for Sale

Two fast casual restaurants with Black Iron. All FF&E included. Agent: Adam 769 W. Jackson Blvd. - Size: 3,840 Rental Rate: $26/SF (Net) Price: $129,900 (Business) 905 W. Belmont Ave. - Size: 1,250 Rental Rate: $45/SF (Net) Price: $199,000 (Business)

West Loop- Morgan Street Cafe & M2 Cafe - Two Businesses for Sale

RLE NPR ISD EW TUI ICE NCGE D! !

Two beautifully remodeled cafes available. Open for a combined 15 years with loyal customer base. Price includes both locations; can be purchased separately.

Sizes: 1,010 SF (Morgan) 1,625 SF (M2) Price: $300K (Two Businesses) Agents: Jerrod/Anthony

Logan Square- 2515 N. Milwaukee Ave. - Business for Sale

Restaurant with private outdoor dining. Join recent commercial development and new restaurants in the area including Furious Spoon, Deadbolt and Jewel/Osco.

REL PNR IDSU EICW TCI E NEG D!!

RE PR DU IC CE E D!

Size: 2,000 SF Rental Rate: $5,932/Mo. (Gross) Price: $150,000 (Bus.) Agent: Juan Carlos

Oak Lawn- 5130 W. 95th St. - Krauss’ Gaslite Lounge

Sports bar and restaurant for sale with real estate. Family owned and operated for over 40 years. Located in high traffic area on 95th and Tulley Avenue with great visibility.

Size: 2,000 SF Price: $699,900 (Real Estate, Business, Assets) Agent: Chad/Anthony

Old Irving Park- 3746-50 N. Cicero - Industrial/Warehouse/Office/Retail Clear span warehouse space in substantial freestanding building with adjacent vacant land. Located on Near North Side of Chicago; .25 miles from I-94.

Size: 10,000 SF (Building) .25 Acre (Lot) Rental Rate: $10.85/SF (Net) Agent: Jarrett

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

Vince Ferraro

PUB: Heart of downtown, across from train station. Mixed-use “Trophy Building.” Includes fully equipped restaurant/bar and 3 income apartments. Well maintained and ready to concept.

REAL ESTATE, FF&E @ $495K. ITALIAN: Just listed! NW suburb. Seats: 100, dining room; 2- 50 seat party rooms; patio seats 30, plenty of parking. Established over 20 years. Excellent reputation –area’s most popular ristorante.

Highly confidential. Call!!

TAVERN: Get ready for spring! Near Great America! Includes apartment, volleyball courts and picnic area. Financing! BIZ, FF&E... REDUCED to $125K! LOCATION: River & Oakton!! Former restaurant site. 13,200 sf lot/2,600 sf building. REAL ESTATE @ $575K. DEVELOPMENT SITE: North suburb. 65,934 sf. REAL ESTATE parcels with bar, patio, apartment, garages, paved lot and... a 3 bedroom house!! Across from planned development. Package @ $749K. COUNTRY RESTAURANT: Just over WI border. Seats over 275.

Plenty of parking. Includes 3 bedroom, 2 bath apartment.

All housed in a beautiful, elegant Victorian building nestled in Oak trees on 2.5 acres! Owners retiring after 25 successful years.

REAL ESTATE, BIZ, FF&E @ $585K. CASUAL: Affluent NW suburb, just off I-90. Freestanding brick building on +/- 1 acre. Seats 175, parks 200. Fully equipped T-key. REAL ESTATE @ $1.2M. PLOVER, WI: T-key, family-style with liquor license.

Freestanding. Living quarters. Paved lot. Est. 1988.

REAL ESTATE, BIZ, FF&E @ CALL!!!

FAST FOOD: NW Chicago. Highly visible at busy signalized intersection. Freestanding. Seats 40. Parks 12. Unique menu... popular “southern comfort food” ... specializes in broasted chicken. Rave reviews! Tenant favorable lease. BIZ, FF&E @ $159K. SPORTS BAR: Corner, NW suburban location. Great lease.

Video gaming! Fully fixtured with complete kitchen. Upscale casual or pub will work here also. FF&E @ $125K

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847-778-3571 MEMBER: CRBA

Successful 39 Year Business

Available in Time for Busy Spring Season 9900 S. Pulaski Road // Evergreen Park, Illinois Building Size 3,200 SF Lot Size 7,800 SF

Vanilla box space with Black Iron. Located on busy North Avenue between Wells & LaSalle.

25 feet of frontage ideal for retail or fast-casual restaurant use.

Seating 54 (18 booths)

Uptown- 4656 N. Clark St. - Business for Sale

Recently redesigned cafe, restaurant & bar on a corner location. Includes a sizable sidewalk cafe fronting Chase Park. Allows for expansion to adjacent space for additional occupancy.

Size: 2,021 SF Rental Rate: $3,368/Mo. (Gross) Price: $149,000 Agent: Juan Carlos REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM

Kudan Group, Inc. 566 W. Lake St. Suite 320 Chicago, IL 60661

NRT

Outstanding Turnkey Opportunity

Old Town- 163 W. North Ave. - Commercial Space for Lease Size: 1,198 SF + Basement Rental Rate: $43.50/SF (Net) Agent: Brian

LI NE ST W IN G!

Food Industry News® May 2017

Highlights - Mixed-use zoning - Signalized intersection - Includes 2-bedroom home - Dense neighborhood

Includes all equipment, fixtures and inventory.

Additional income from two-bedroom house attached. Can be a work / live situation.

Owner will consider ALL offers!

Terry Canning // 630-202-7098 Cell tcanning@cbcworldwide.com

MEMBER: CRBA

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Food Industry News® May 2017

Page 37

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

NEW! WESTERN SUBURBS ON MANNHEIM ROAD

NEW! SOUTHWEST SUBURBS Hard corner, National Tenant Location

Route 83 & Cal Sag Road; High traffic counts 2016 IDOT reports 40,000+/- at the intersection of Cal Sag and 127th Street; Free standing 3,600 +/- bldg. on 30,000 SF lot; Available For Sale & Lease; Call for more information.

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! NORTH SHORE SUBURBS

NEW! CARBONDALE, IL National tenant location. Free standing 3,754 SF brick building with drive thru window on 28,200 SF lot. Parks 30+/-. For Lease triple net lease $20 per SF NNN. Real Estate taxes $3.20 per SF. Other tenants including Panda Express, Panera Bread, Auto Zone, Fazoli, Chipotle, Burger King, McDonald’s just a few doors down from the Mall include Macy’s, JC Penney, etc.

NEW! EVANSTON NEAR NORTHWESTERN UNIVERSITY

PRICE REDU

Hot restaurant location, turn-key in downtown Evanston Free standing 3,500 SF building plus 1,500 SF basement. Seats 140; parks 17 cars. National tenant location. Call for more information.

NW SUBURBS Hot Suburb-Downtown Location. Turn-key brand new restaurant–sit down bar–banquets. Water view patio with covered bar area.

4 room apartment and full basement. Low Real Estate taxes. 5,500 SF building plus basement. Fully sprinkled, with plenty of parking.

Available For Sale: $749,500 includes Real Estate Business Fixtures & Equipment. Available for Lease: $14 per SF Triple Net NNN or $6,350 per month.

Real Estate taxes $1.14 per SF or $657.00 per month.

CTION

NEW! OAK BROOK

For Sale established deli with catering in office building. 1,500 SF, seats 50. Rent only $400 per month No utilities; No evenings or weekends Open 8:00 am – 3:00 pm. Call For More Information.

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.

NEW! CHICAGO NW/NORRIDGE AREA ON IRVING PARK ROAD

Family style bar-grill & pizzeria. Corner free standing mixed use 4,055 SF bldg. 1st floor-3,125 SF bar-grill seats 100 +/-, 30 ft. sit down bar. 2nd floor-4 bedroom apartment.

Low Real Estate taxes. Parking for 30 +/- cars.

Established for 20 years, owner retiring. Open from 4pm to Midnight, potential for longer hours. Profitable business, 3 years Federal Income Tax returns available. Clean incidental liquor license & PPA license. Selling Real Estate & Business.

NEW! CHICAGO SOUTH

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

NEW! CHICAGO/SOUTH SUBURBS Restaurant-bar-banquets-drive thru-catering. Specializes in ribs, steaks, chicken & fish. Established for 42 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. Carryout with drive-thru window, catering service with 2 delivery trucks. Parking for 155 vehicles. Five slot machines $120,000 gross monthly. For Sale/For Lease Qualified Buyers Only.

NEW! WESTERN SUBURBS-LOMBARD Turn-key free standing restaurant bar-banquets 6,900 SF building, seats 270+/-, Lot 70,000 SF parks 100+/-. Low Real Estate taxes $24,000 a year or $3.47 per SF. For Sale/Lease. Lease type: Triple Net. Lease price per SF: $15 NNN Asking price: Upon Request 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

Turn key, fully equipped fast food restaurant with drivethru window All new & shiny. 1370 SF plus 1,200 SF lower level with high flexicore ceiling. Building 13,304 SF; lot parks 17 cars plus additional parking. Next to Dunkin Donuts & CVS Pharmacy. High density traffic.

FOR LEASE/FOR SALE. Call for more information.

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.

Nick Di Brizzi 888-317-7721

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.

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

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

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

Peter J. Poulopoulos, MBA

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

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! FAST CASUAL

Property with restaurant & additional tenant units. Fully leased and income producing.

Priced to sell in mid $3Ks. Call for Details!!!

ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES

FORMER CHECKERS LOCATION

Free standing building w/ drive thru in the Western burbs. Near stoplight intersection.

1,200 sq. ft. on approx 1/4 acre site. Low property taxes. Priced to sell. Call for details.

(1) in IL * BAR - RESTAURANT 4 AM LICENSE 30% Liquor 20% Food (2) in IL * BREAKFAST-LUNCH PLACES $80K - $250K (6) in IL 1 in IN * FAST FOOD W/Property – Drive Thru $40K – $1,250K (1) in IL * RESTAURANT FOR LEASE; Monthly Rent Low: $ CaIl (1) in ||. * PIZZA OPERATION Only $75K (1) in IL * ITALIAN RESTAURANT $295K – Option for Property (1) in IN * RESTAURANT and 6 Apartments $495K (4) in IL * RESTAURANT-BAR-PIZZA $375K – S1,795K (2) in IL 1 in WI * SPORTS BARS RESTAURANTS $475K – S1,695K (1) in IL * SPORTS BAR and 5 STORES S2,875K Call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote, 4) Story of your business in Estiator magazine

ITALIAN RESTAURANTS, W/ BANQUETS & PIZZERIA Multiple locations. Starting from mid 400Ks. Long established, over 50 years of history.

Has gaming! Seller retiring.

EXTREMELY CONFIDENTIAL Call for details.

PANCAKE HOUSE

Chicago location.

3,000 sq. ft.

Seats 120.

Long term, favorable lease Limited hours. Possible owner financing. Asking $99,000 OBO.

RESTAURANT/BANQUET FACILITY SPORTS BAR/GRILL Located in SW burbs, adja-

cent 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.

Approx. 4,500 sq. ft. w/ patio. Seats up to 200 plus. Paved parking. Located in strip center community.

SW burbs! Priced in the mid $180s.

Long-term lease.

SELLER FINANCING AVAILABLE!

SHRIMP HOUSE Freestanding 2,500 sq. ft. restaurant. A community favorite! High volume sales.

Seats 60. Abundant parking. 4-5 star reviews on Yelp, Facebook and TripAdvisor. 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

MEMBER: CRBA

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Page 38

FOOD INDUSTRY NEWS

CLASSIFIED RATES 2” x 2” ............................................. $50 4” x 2” .............................................. $100 6” x 2” .............................................. $150 4” x 4” .............................................. $200 4” x 5” .............................................. $250 4” x 6” .............................................. $297 4” x 8” .............................................. $397 4” x 10” ............................................ $497 10” x 6” ............................................ $662 FULL PAGE ......................................... call CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!

Fully Equipped Production Kitchen for Lease

Spark Shared Kitchen, available immediately. Perfect for caterer or food production. 8,200 to 12,000 sq. ft. $14 - $16 per sq. ft.

1,900 sq. ft. cooler with prep & hand sinks, 900 sq. ft. freezer.

500 sq. ft. refrigerated production room with blast chiller & prep and hand sinks. Option to purchase existing equipment (4 convection ovens, combi-oven, 6 burner stove, tilting skillets, etc.)

Two refrigerated loading docks with levelers. 600 sq. ft. cook room with 24” hood. Dish room with dishwasher & 3 basin sinks.

M & F bathrooms. Offices and conference room.

McKinley Park location (near 39th & Western).

Located on private street.

Ample parking with secure truck parking available.

Call Richard Mott (312) 399-2084 or rmmott@gmail.com

Chef Position Available

Chef partner Armondo Vasquez is currently seeking Chefs for the position of Sous Chef.

Successful candidates must be willing to learn the La Scarola ways. Successful high volume restaurant/leadership experience is required. We’ve built a business to a packed house seven nights a week and will only give our customers the very best in consistently exceptional food and service.

La Scarola restaurant in Chicago has accommodated guests from around the world for 19 years.

For consideration, email Armondo at Lascarola721@gmail.com

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Food Industry News® May 2017

DIRECTORY

BUSINESS FOR LEASE

Thinking about starting your own business? Completed in December of 2013, Hill Country Market is a fully furnished deli, café and market featuring full kitchen, café seating, retail floor space, outdoor patio/seating and outdoor kitchen/bar seating. Located on the busy intersection of Hwy. 50 and Hwy. B between Kenosha, WI and Lake Geneva, WI. Unique and quality craftsmanship on both interior and exterior including hardscaping, patios, stonework and cedar pergola. Patio featuring working waterfall and fire pit. Has an existing customer base, parking and available road signage. 2880 SF. $12/SF/Month.

Contact: 262-620-2111

FOR SALE

1334 N. CICERO AVENUE READY TO OPEN BEEF STAND. INCLUDES BUILDING, EQUIPMENT & LOT. GREAT OPPORTUNITY WITH FINANCING IN PLACE.

FOR SALE

Great business opportunity in Northern Wisconsin, near Antigo. MILLER’S NUTSHELL SUPPER CLUB has been in continuos operation since the 1940s. The current owners, Jerry and Vickie Miller have owned the club since 1998.

Jerry, a retired police officer, wants to retire permanently.

This profitable business has a loyal customer base and a reputation for great food, excellent service, and a warm, traditional supper-club atmosphere. This extremely well cared-for facility is 1,973 sq. ft.; dining room seats 28; bar area accommodates an additional 31 guests.

CALL GEORGE @

The unattached house is steps away, and is 2,528 sq. ft., with 4 bedrooms, 21/2 baths, a 21/2 car garage, and a beautiful deck complete with hot tub!

COMMERCIAL/ RESIDENTIAL BUILDING

The 11/2 acre property includes 2 modern out-buildings and a large asphalt parking lot.

773-213-3333

7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food.

Tavern license.

Lot 50 x 125. Occupancy: 98 Some financing available.

SEE PHOTOS ON CRAIGSLIST * OWNERS WILL TRAIN Asking $489,000 O.B.O. • Call (715) 489-3306

BERWYN

$675,000

Bar & Grill For Sale.

Updated Turn-Key 2,200 sq. ft.

High visibility.

Video gaming. Great lease!

Call Wesley at 773-671-1273

773-551-7168

Contact Sean Glascott - @properties

Fast Food Restaurant For Sale

Located in Woodstock, IL. One block off the Historical Square.

Free-standing building, 6 years old, 1476 sq. ft. ground floor.

790 sq. ft. basement. Inside seating capacity 36, outside has 6 picnic tables.

Drive-thru window. Specializing in hot dogs, Italian beef, Italian sausage, French fries, soft serve ice cream, sundaes, shakes, cones and more.

Concession trailer included. Micros POS System also included.

Call Steve at 815-715-3142

4/12/17 2:04 PM

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All-star lineup

Pretzel buns. French rolls. And the fan favorites—hot dog and hamburger buns. They make up Gonnella’s winning team of products and they’re all bursting with big league flavor. Choose the perfect base for your sandwich build or let Gonnella design a custom changeup.

gonnella.com

Sign your draft picks today–call Bob Nasshan:

(800) 262-3442 x1150

FROZEN DOUGH • BAKED FROZEN • THAW ‘N’ SELL • FRESH

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Page 40

Food Industry News® May 2017

SHMOOZEFEST/IRA

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O N L I N E . S T A T E A P P R O V E D . AVA I L A B L E 2 4 / 7 . ©2017 National Restaurant Association (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are registered trademarks of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association.

Take the train; easy parking!

FOOD

INDUSTRY NEWS Shmoozefest FOUNDED 1982

PRESENTS

FrEE*

Food and Liquor TasTing

Wednesday, June 14th, 2017 Morretti’s Edison Park, 6727 Olmsted, Chicago • 5pm to 9pm

Special Co-Host:

George Lemperis, Palace Grill

Prize Raffles • Food Samples •Cash Bar Free! No RSVP Needed *Business Card Required.

For sponsorship information, call today: Cary Miller, VP: 847/699-3300

Please join us at this event to network with your friends and peers in the industry, and to taste new items and to meet great vendors who want to serve you.

may 33-40 classifieds.indd 40

4/13/17 9:35 AM

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4/12/17 2:18 PM

CELEBRATING 50 YEARS!

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Food Industry News® May 2017

Nuggets Franchises are set for strong gains in 2017, nearly matching 2016’s rise. Higher spending on personal services and eating out is driving growth. Personal services, the fastest-growing segment, will lead the way for new business and job creation. Higher labor, fuel and maintenance costs figure to dampen airline profits this year. - Kiplinger AAA publishes 33 regional Tour Book guides covering the United States, Canada, Mexico and the Caribbean available to members at AAA and CAA club offices. Memorial Day is a federal holiday in the United States for remembering the people who died while serving in the country’s armed forces. It is observed the last Monday in May. Mother’s Day is the third largest cardsending holiday in the United States with 113 million cards exchanged annually. One wish from Make A Wish is granted every 34 minutes on average. The biggest wish request is going to a theme park.

Peggy Paul Casella’s new cookbook called The Teenage Mutant Ninja Turtle Pizza Cookbook comes out in May. Spray the bottom of your shoes with Lysol; you don’t realize all the germs you pick up walking. The state of Michigan has more lighthouses than any ocean state, 116 on the shores

New York Times best-selling author Joanne Fluke’s new book, Banana Cream Pie Murder is a Hannah Swensen mystery with recipes inside!

This is just one of Fluke’s popular series of cozy mysteries. Each book is packed with a great story and formulas for delicious desserts.

of the Great Lakes. The Wisconsin Spudmobile is the country’s most advanced and most remarkable mobile education and entertainment center. The Spudmobile makes appearances at schools, festivals, restaurants, retail stores throughout Wisconsin and the Midwest. Twining Teas has introduced a limited edition Beauty and the Beast collection.

The line of teas coincides with the live action Beauty and the Beast film. The collection will be sold in stores and online through Dec. 2017.

MB Bike the Drive will be held Sun. May 28, 2017. Fifteen mile bike ride along Lake Shore Drive. Bobby Bike Hike offers Bicycle Tours, Walking Tours, Rentals & Service. Tours include: Bikes, Bites & Brews, Lake Front Neighborhoods and City Lights at Night Tour.

4/12/17 2:18 PM

Food Industry News® May 2017

Page 43

STAFFING DONE RIGHT

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Remove the burden of hiring, firing and retaining staff by working with us.

Our Employees Are Focused, Reliable and Work as A Team.

(Made in Chicago)

A Chicago tradition since 1946, Mellos Peanuts and Popcorn products have been enjoyed by generations of Chicagoans.

Family owned since the beginning, their fresh roasted Elephant Brand peanuts in the famous red and white striped bags and their exclusive popcorn have been the secret ingredient of Chicago’s gourmet popcorn shops.

The popcorn is popped daily in small batches, the old fashioned way. Varieties include: Buttery Flavored Popcorn, Caramel Popcorn, Cheezy Popcorn and Cheezy Caramel Mix. Peanuts include Jumbo Salted Peanuts and Jumbo Roasted Peanuts.

Mellos Snacks specializes in wholesale manufacturing and the distribution of peanuts, popcorn and candy. They are committed to providing excellence in product quality and exceeding their customers’ expectations. Mellos Gourmet Snacks has private labeling, fundraising opportunities and corporate & holiday gifts. For more info visit chicagoconfections.com or shop online at mellossnacks.com You can visit their factory store at 1880 Fullerton in Chicago. The shop specializes in old fashioned candies, chocolates, popcorn, snacks and has a big selection of gummy candies. On display throughout the store, they have an impressive selection of Lego displays. It’s a unique place.

may 41-48.indd 43

Our reputation is for providing dependable personnel who demonstrate a quality, a strong work ethic and a superior level of productivity. Each team member is carefully graded for a positive attitude and desire to work. Our staff members are conscientious and experienced. The culture we foster with our employees is to help them have a genuine desire to meet Offering You and exceed customer expectations. Our people bring a long Trained & Motivated term outlook to every assignment.

Workers,

Atlas Employment Services Places In: Including: n Food Manufacturing n Beverage Processing, n Food Line Operator n Wholesale/Private Label Manufacturing n Clerical n General Labor

n Our team of recruiters are immersed in our four business divisions. Our recruiters are skilled in searching for candidates that meet your specific requirements. n We keep your labor & staffing budget on track with innovative, cost effective programs for our customers. n We recruit, screen and place all levels of talent. n We match employees to specific client positions.

To learn more and to discover how we can help you increase your profitability and productivity, contact Atlas Employment today, at 847-671-1557 www.atlasemployment.com

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SOLD!

By BoB King Auctions

“Silence is golden,” someone said, and in a #1 In The Food Service Industry For 27 Years! new hire’s case, a pound ViSit OUR 25,000 SQ. Ft. WAREhOUSE At: of listening to an ounce 150 Corporate Dr, UNIt B, elgIN, Il • 847-363-2268 ViSit OUR WEBSitE FOR UPCOMiNG AUCtiONS: of speaking is about the WWW.BoBKINgaUCtIoNS.CoM ratio one would recomLooking For New & Used Fixtures, Equipment or Smallwares? mend during the initial OUR LiQUiDAtiON CENtER iS OPEN MONDAy–FRiDAy, 8 AM–4 PM first six month period of time with a company.

Aside from your knowledge of our business-which must be instilled in your mind the leach Food equipment Distributors, llC minute you set foot on Deli • Bakery • Meat • Produce • Grocery • Seafood • More our premises, must be the conviction that we offer better, far better, service to our customers than our competition does. Only half of our job is selling our servicFEATURING es; the other half is servicing our customers to our death. Otherwise we distribute premium brands of Food Retail Equipment in eleven Midwest states through equiphave to keep finding new We ment dealers and a network of authorized resellers. We offer equipment for: supermarkets, food stores, butcher shops, delis, cafeterias, c-stores, wholesale, retail and specialty retailers. customers to replace the ones leaving us due to Available from Leach Food Equipment Distributors lack of service.

Integrity is a way of life that is strong in moral principles-characteristics such as sincerity, honesSaleS • leaSing • Financing • www.lFeD-mw.com ty, and straightforwardness in your daily living WHeN YoU HIre, look at the applicant’s academic patterns. In the business history. an annual seven months of honest endeavor is world, ownership of such not too much to ask of anyone. If it is, and all this person characteristics is the life- graduated with is a C- average, then pass. any business blood of any long-term demands eleven-and-a-half months of honest endeavor, and only a’s are accepted. success.

847-458-0500

retaIl FooD eqUIpMeNt SpeCIalIStS

800-544-9410

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Keep your standards high and your savings higher.

Your kitchen staff might be slim, but Bonewerks’ premium products give you greater consistency and savings for every dish.

Our full line of fully-prepared, oven-seared Sous Vide entrees provide 100% yield, and our masterfully crafted demi-glace and glace are available in convenient 1#, 2#, 5# and 16# tubs.

Available Now!

• Our entire line is gluten & dairy free • New packaging & increased shelf life

Find a distributor near you 800.542.3032

Learn more bonewerksculinarte.com

Stock your kitchen with Bonewerks.

An American owned and operated company.

PROTECT YOUR BUSINESS FROM HIGH ENERGY COSTS

Lock in Low Energy Prices Now, Before They Increase Electric n Natural Gas n Demand Response Fuels n Renewable Energy Credits Increase Your Profits and Save Money To See How Much You Can Save, Call Mike Hyman, Owner, 630-817-3164

Boosting Handheld Food Sales

Handheld foods account for a quarter of foodservice spending by consumers, with burgers proving the most popular, according to a Technomic report. Restaurants can expand their sandwich efforts with new breakfast and snack options and incorporate sriracha, wasabi and other flavors popular with younger consumers. from FoodBusinessNews.net

“We look out for you, we know the market, and no account is too small or too large for us to serve.”

Cut Shipping Cost, Problems with IBCs

Wood crates and containers that must be destroyed when opened, or require replacing of damage or warped wood to be re-used, increase waste and cost.

Durable IBCs (International Bulk Containers) that can be re-used for thousands of deliveries dramatically reduce the number of containers that must be manufactured.

Fully collapsible, these containers can be erected or dismantled in less than a minute and require a fraction of the return storage space, reducing costs.

Coated steel IBCs are designed to be resistant to forklift impact and is non-porous so there is no chance of mold, rot, fungi or insects like with wood.

With reusable Green Fleet crates, for instance, the 58”x45”x43”containers collapse flat to about 7”, a ratio of about 6:1, which allows 192 to be returned empty in a 40’ container.

To prevent theft, each container is equipped with a safety lock system.

For more info, visit www.murphyindustrialproducts.com

New CEO for Fiesta Restaurant Group

Chick-fil-A ranked highest in a customer experience survey of limited-service restaurant chains by the Temkin Group. Chipotle Mexican Grill and Hardee’s tied for second place in the survey of 10,000 consumers, and Subway and Arby’s rounded out the top five.

Richard Stockinger has been appointed as Chief Executive Officer of Fiesta Restaurant Group, Inc. Mr. Stockinger served as President and Chief Executive Officer of Benihana Inc. from 2009 to 2014, a member of the Board of Directors of Benihana from 2008 to 2014, a member of the Audit Committee of Benihana from 2008 to 2009 and Chairman of the Board of Directors of Benihana from 2010 to 2012.

– Adapted from QSRMagazine.com

– Adapted from streetinsider.com

Ranking LSRs

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

We are small, nimble, efficient and service oriented.

Our hallmarks are honesty, integrity, service and value

May 2017

When you mix Ramen noodles with hot sauce, it tastes like poverty. –Anonymous

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Food Industry News® May 2017

Page 45

Train Your People How To Talk with Clients

Many young professionals entering the workplace have had little experience communicating with clients. Millennials often are more comfortable communicating via text message or social media, and some may struggle with basic conversation techniques.

Outline your expectations about what is appropriate when speaking with clients. Suggest conversation starters like, “How is business lately?” and have them keep up with industry trends so that they have topics prepared to discuss with clients. Offer subscriptions to local business journals or trade newspapers, and have them available in the office or sent to your team’s inbox so they can be read by everyone.

Email Proficiency

Chances are many of your employees are going to communicate with your clients and customers via email more than any other method. What happens if you discover that their email habits reflect poorly on your company?

Save yourself the potential embarrassment of any email faux-pas and create a writing manual for your business that covers email etiquette, tone and style for different groups with which they might communicate. It should include points and material that is specific to your business and any messages or offers you want to convey.

You may even want to implement a short “probationary period” where you approve emails or are

may 41-48.indd 45

Plan To Attend Our 1st Annual “Old School ” Buying Show ATTEND TO SAVE BIG MONEY ON THOUSANDS OF ITEMS FROM OUR HUGE INVENTORY.

 75+ Vendors  Dozens of New Products  Special Incentives For Buying New Items

You Must Attend To Qualify For The Special Show Prices We Will Be Offering June 6th • 10:00 am to 3:00 PM Venuti’s Banquet Hall 2251 W. Lake St. Addison, IL 60101 Ask Your Sales Rep To Register You, Or Call 630-735-3200 today to register.

Christ Panos Foods Has Been Chicagoland’s Premier Family Owned and Operated Full Line Food Distributor, Offering Hands On Service, Customer Attention and Value Pricing Since 1970.

copied on client communications so you can give feedback when needed.

Being proactive in sticky situations is key in retaining great workers and creating a workplace where everyone is comfortable. It’s impossible to plan for all potential circumstances that may occur, but addressing awkward situations like these before they happen can save you a lot of time—and uncomfortable conversations—in the future.

4/12/17 2:18 PM

Page 46 RESTORATION | UPHOLSTERY | PAINTING | DESIGN

Food Industry News® May 2017

ATM Placements & eMV Kit Conversions

PeoPle Selling The induSTry with Cary Miller

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

Upgrade before the end of 2017 or you could be at risk!

For 33 years we have helped hospitality businesses save time and money. There is no need to replace furniture every time it gets beaten up. Regularly having damaged furniture refinished, upholstered or touched up is an affordable way to extend the life of the valuable furniture you already have. Call or email for a free estimate.

576 W. 5th Ave., Naperville, IL 60563

www.foodindustrynews.com

Make an ATM your next great profit center.

Call Mike Boyd, President:

800-382-5737

|

wehrlifurniture.com | 630-357-9663

ATM growth

New research from RBR, a London-based consultancy, shows that ATM cash withdrawals grew by 10% worldwide in 2015, the fastest rate since 2011. According to the study, 99 billion cash withdrawals were made around the globe in 2015, with the number of withdrawals rising in all regions.

China accounted for a staggering 24 billion withdrawals, almost a quarter of 2015’s total. RBR also reported similar factors at play across other developing markets; Egypt, India, Indonesia, Malaysia, Pakistan and Saudi Arabia, for the same reasons as in China, saw strong increases in ATM transactions. –Vending Times

even the best ideas have been stepped Casual dress Code on at least once.

Even if you have a dress

code in place, constantly changing fashion trends can make it difficult to define what is appropriate.

The leggings and athleisure pant trend sneaked up on employers everywhere, and you might soon have an awkward conversation about why they don’t count as dress pants. Avoid this problem by being specific about what is appropriate workplace attire. Consider trends and your workplace atmosphere. If jeans are allowed, does that mean skinny jeans and ripped styles are acceptable? Add visuals in your handbook so that new hires can see what types of clothing are appropriate in your office for men and women.

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This month i am proud to be pictured with greg Marcus, president and Ceo of The Marcus Corporation. This firm has two divisions, Marcus Theatres and Marcus hotels and resorts. Marcus currently owns or manages nearly 700 screens across the Midwest and their full-service lodging division owns or manages nearly 20 hotels and resorts in nine states.

The company recently opened the Ace hotel and The Safe house, both located in Chicago.

Mitch dulin (l) is with Just Turkey healthy Farms and Michael Mulica is with Belmont Sausage Company. Together, these gentlemen are marketing a premium quality, delicious all natural turkey “Italian Beef.” If you have not tried this product, you should. It is spectacular. And since it is turkey, it is a great and different option for fast food and all other types of restaurants. It would even be excellent presented as a “Turkey French Dip.” You may see their ad on page 8 of this issue.

Alli derth is a district sales representative for reinhart Foodservice. Alli is an expert in helping foodservice operators get exactly what they need to improve quality, reduce costs and increase consistency. Reinhart is dedicated to helping operators flourish in the business we all treasure. noreen herron is the founder and owner of the Chicago based herron Agency, a full service public relations and social media promotion services firm. Because Noreen has extensive experience working in the hospitality industry, she understands the needs of those in our industry.

If you are interested in increasing your visibility and relevance with your target customers, contact Noreen.

Angela Connor is an account specialist with Testa Produce, a local firm dating back to 1912. Today, the company operates out of a Leed Certified 91,300 square foot facility offering its customers a full range of domestic and imported produce and related items.

Fred grosse is the founder and owner of MojoBricks, all natural, real hardwood blocks which enhance the flavor of meats, vegetables and seafood.

This product can turn any oven, broiler or grill into a smoker. The flavor and aroma is unbelievable. Several championship BBQ competition teams use MojoBricks, as do many of the country’s top hotels and chefs.

If you would like to improve the smoked flavor of the foods you serve or add delicious smoked aroma to your restaurant, check out MojoBricks.

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T:10.5”

A few thoughts on f lavor.

Like,

202 OF THEM.

T:13”

THE CHEFS at Ken’s spend their days crafting delicious dressings, sauces and recipes. It’s all they do. They currently have 202 flavors, including 18 kinds of Ranch. What’s the next Sriracha?

We’ve got a guy working on that right now. Ken’s will create flavors Ken’s is always thinking up new flavors. And new ways to use them.

for you that are loaded with off-the-chart tastiness and will keep customers coming back for more.

We’re available everywhere. Just ask.

Then get a taste of what’s to come at kensfoodservice.com. Or order by calling 800-633-5800.

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