Food Industry News March 2017 web by FoodIndustryNews

FOOD INDUSTRY NEWS MARCH 2017

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MARCH 2017

LEADING THE CRAFT BEER REVOLUTION

AROUND CHICAGO: DENGEO’S .............................. 4 CHEF PROFILES ........................................ 27, 45 CHICAGOLAND NEWS ....................................... 46 DINING WITH MS. X .......................................... 6 NATIONAL NEWS ............................................ 20 TRAVEL: LAWRENCEBURG, INDIANA ......................40 DIRECTORY & CLASSIFIEDS ............................33-38

Wednesday, March 8, 2017 Chefs Hall of Fame

Dinner Event Honoring Our 2016 Inductees Chefs Hall of Fame Culinary Experience Crystal Gardens, Navy Pier, 700 E. Grand, Chicago, 5:00 - 9:30 pm Purchase Tickets at: www.chicagoculinarymuseum.org Carmella Anello: 630-290-7008; chicagomuseumchof@yahoo.com

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Chicago’s legendary brands are icons: Vienna Beef and Garrett Popcorn bring the food, but Revolution Brewing has earned praise for outstanding craft beer in a city that’s tough on start-ups. Co-founder Josh Deth and his wife, Revolution CFO Krista Sahakian took the plunge in 2008 when they found amassive space with a tin ceiling for their brewpub in Chicago’s yet-unhip Logan Square neighborhood. After multiple banks turned them down, one bank had faith, and Deth, an alum of both Chicago’s Golden Prairie and Goose Island, built it... and kept building. Deth’s graduate degree in urban planning as well as experiences trying, failing, and learning built the brand that was a hit the minute it debuted, and later opened the brewery in Avondale. Evolving tastes of beer drinkers had demanded bigger flavors, more variety, and innovative concept, but they need to hit us out with excellence, and that’s where Revolution Brewing took the lead. Between the Brewery and Brewpub,

Revolution Brewing produces dozens of different beer styles every year. IPAs (Anti-Hero IPA, which accounts for more than 50% of its sales), Porters, Pilsners, Belgian-Style Ales (Bottom Up Wit), PaleAles (award-winning Cross of Gold). Barrel aged beers and the list goes on. It is a bustling meeting place for the community where you can get a table, drink and taste some of their fantastic dishes served up by Chef Charlie and his brewpub team. Revolution Brewery’s 90,000 square foot facility, located at 3340 N. Kedzie, is where they fill kegs, cans and bottles for distribution. The brewery also houses their German beer-hall-inspired Taproom. Tours bring their legend to visitors from around the world. In 2016, Revolution Brewing cracked into the Brewers Associations list of the top 50 craft brewing companies in the United States. The Revolution Brewpub is located in Chicago’s Logan Square neighborhood at 2323 N. Milwaukee in Chicago.

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Food Industry News® March 2017

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Wednesday, March 8, 2017 Chefs Hall of Fame

Dinner Event Honoring Our 2016 Inductees

Industry Leader Jim Kallas Eurest Dining Services

Industry Leader Charlie Mok Appetizer Company

Posthumous Homaro Cantu

Chefs Hall of Fame Culinary Experience Crystal Gardens, Navy Pier, 700 E. Grand, Chicago, 5:00 - 9:30 pm Purchase Tickets at: www.chicagoculinarymuseum.org Carmella Anello: 630-290-7008; chicagomuseumchof@yahoo.com

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Food Industry News Issue 3, March 2017 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL

French Cooking Approved Once Again Classic French food fell out of favor in the US for a time, but the James Beard Foundation predicted its return to prominence will be one of 2017’s biggest culinary trends. Three new Pittsburgh-area restaurants are embracing French techniques with a more laid-back ambiance that puts a modern spin on the classic cuisine. – Adapted from the Pittsburgh Post-Gazette

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Sweet Alternatives for NYC Restaurant New York’s Gramercy Tavern hasn’t had white sugar on the menu ever since pastry chef Miro Uskovic was diagnosed with Crohn’s disease almost two year ago and decided to switch refined sugar for organic sugar and other alternative sweeteners. Uskovic’s sweetener of choice for desserts changes with the seasons; he uses coconut sugar in the summer, sorghum and maple syrup come autumn. – Adapted from Saveur

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Papa Joe’s Celebrates its 35th Anniversary. Papa Joe’s Restaurant located 5900 W. 111th Street in Chicago Ridge Illinois Opened in 1982. They introduced a tradition of wonderful Italian food and generous portions. Serving homemade food prepared in-house is what they became known for. Everything from bread to pasta, and soup, everything is made in-house, hand crafted in the old world “Papa Joe” tradition. Something that makes this restaurant special is the very affordable prices. When asked why the prices are so reasonable, Papa Joe commented, “The South West side of Chicago is my home and I want to offer my neighbors the very best quality and value we can.”

Food Industry News® March 2017

AROUND CHICAGO With Valerie Miller DENGEOS RESTAUANT

Taste the Difference Two locations – Skokie and Buffalo Grove, IL

Being in business, since 1972 is quite the accomplishment. Dengeos restaurants are family owned and operated by the Theodosis family. Two expansions and four renovations have kept Dengeos up to date. They have two locations, one in Skokie which opened in 1972 and one in Buffalo Grove that opened in 2000. What’s their secret to success? First, it’s the high quality food they serve. The portions are very generous and the prices are reasonable. This is what keeps their customers coming back over and over again. Add in a friendly staff, great atmosphere, excellent customer service and a spacious dining room. Both locations can seat up to 150 guests. It’s a family and kid friendly place too. On the day I was at the Skokie location they were passing out balloons to the kids. The menu is homestyle Greek and American cuisine. It’s your typical fast food fare from hot dogs, burgers, Italian beef, skirt steak and everything in between. Their most popular item is the Gyros. Owner George Theodosis serves everything with love and ethnic perfection. You can get a gyros sandwich or the gyros plate served with onions, tomato and homemade tzatziki sauce. Some of their Greek specialties include; Greek chicken, chicken kabobs and my favorite- the pork kabob plate. Instead of fries get an order of the Greek potatoes. Dengeos Restaurants are located at 3301 Main St. in Skokie, Illinois and 195 W. Dundee Rd. in Buffalo Grove, IL. Catering and online ordering is available. For more info log on to www.dengeos.com

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Food Industry News® March 2017

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BIGGIE’S 6004 Oakton MORTON GROVE, IL 847-470-2444. This is a fast food restaurant and they have a separate game room in there where you can play video poker. The staff was friendly and they have a good size dining area. They offer all the fast food staples; hot dogs, burgers, gyros, chicken and hot wings. I tried the Spartan chicken sandwich on a pita with onions and tomato and an order of wMerkts cheddar tater tots. CHILL BUBBLE TEA 7154 Carpenter Rd. SKOKIE, IL 847-763-8888. The girls working there on the day I stopped in were so helpful. Not only did they explain the concept to me, but to a couple other guests that were in line. You can get cold or hot tea made to order. I tried the Chocolate Delight which was black tea, cocoa beans and vanilla with tapioca beads. This was served cold. They offer a lot of fruit selections too, which are very healthy. Everything is so fresh. DEVIL DAWGS 2147 N. Sheffield CHICAGO, IL 773-281-4300. They have two more locations, one in Wicker Park and one on South State St. This is a small place with no seating. I ordered the Chicago classics; a Chicago Dawg and the Chicago Polish. Both were so good. I had an order of their hand cut fries to go with it. I was eyeing the menu for my next trip in which I’m sure to try one of their burgers and the larger ¼ spicy hot dawg. I need to try their Devil sauce too.

European Pastries for Chicagoland’s Finest Hotels, Clubs, Caterers and Upscale Restaurants

PL-ZEN 1519 W. 18th St. CHICAGO, IL 312-733-0248. The food here is over the top. They have bone marrow, a few types of Mac-N- Cheese, burgers and tacos. I tried the tilapia tacos which were sesame crusted tilapia with soy jalapeno aioli. The flavor was incredible. They have a few specials during the week. Check out the B.B. B. which is burger, beer and bourbon. Brunch is available on Sat. & Sun. from 11 a.m-3:30 p.m. They sell art posters too.

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SEAFOOD CITY 5033 N. Elston CHICAGO, IL 773-295-1658. This is a supersize market with lots of Filipino products. Walk through the aisle and you will be astounded by the selection of Asian products they offer. In the dairy they had a container filled with pink eggs; these were salted hard boiled eggs. They have a big selection of cookies, crackers and snacks. I picked up some Skyflakes crackers, Ding Dong mixed nuts and Karamucho hot chili sticks. They have an enormous seafood counter with fresh fish. Your seafood selection can be cleaned and fried on site.

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SHAKE SHACK 4999 Old Orchard Center SKOKIE, IL 847-380-1240. I usually get the burger, which is so good. But this time, I went for the chicken sandwich. This was a good choice. The Chicken Shack is a crispy chicken breast, with a tasty crust, topped with lettuce, pickles and herb buttermilk mayo served on a potato bun. I loved it! To go with it, I got an order of their crinkle cut fries and a vanilla shake. They have regular shakes, specialty shakes and they also have beer and wine. SHOP & SAVE MARKET 229 Golf Mill NILES, IL 847-803-6590. This is a full service grocery store stocked with all the staples and a stellar selection of ethnic products. The aisles are categorized by country. You can find Indian, Asian, Bulgarian, German, and Greek just to name a few. If you do a price comparison on some of their products, they do have lower prices. I found some Ritter Sport chocolates at a super value. They even had a few flavors I’ve never seen, one being the Biscuits & Nuts bar. REPLAY ANDERSONVILLE 5358 N Clark St, Chicago, 773-654-1369 fills a retro gaming 80’s need to play, drink and eat to MTV vintage rock, and broadcast sports. Gamers can relive arcade thrills for free (except classic pinball is $1). Bar food is exceptionally higher caliber fare (their reuben is spicy and spirited). Do the Cubanos, any of the empanadas or signature panko and cornmeal breaded fried dill pickles. Try the craft offerings on tap. It’s lively, friendly, and you won’t want to leave… ever.

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The Purchasing Power of Many Working As One. “I’ve been a member of GARC since it started and it has been good for my business. Over the years I’ve saved thousands of dollars on the highest quality products.” Gus Couchell, Founder and Owner, Greek Islands Restaurants.

10 Reasons to Join

1. MONEY SAVINGS: Save an average of 10-40% on products and services that are used every day. We take a proactive approach to reducing costs up front. In many cases you will see an instant ‘off invoice’ rebate. 2. MEMBER OWNED: For the members by the members. Founded in 1986 with a small group of restaurant owners banding together to receive similar pricing as national chains. 3. IT’S EASY: Just order what you need from our contracted distributors and we’ll take care of the rest. 4. LOW COST: Our fee is a small percentage of new supplier rebates. You never receive a bill from us, we are open book and completely transparent. 5. TIME SAVINGS: Do more of the things you enjoy, while we take care of the rest! 6. FLEXIBILITY: You choose the products and suppliers from our portfolio of items that fit your needs, use the whole portfolio and expertise or just some parts. We offer diverse supplier programs across all categories. (Beverage, food distribution, seafood, bakery, linen, coffee, fountain soda, food, seafood, bakery/bread, linen, etc.).

“Growing up in the business and being a member of GARC for a long time has helped us to survive and thrive. The companies they work with are the companies I would be buying from anyway. Being a member gets me excellent pricing and rebates. This time savings enables us to focus on building our business and insuring that all of our customers are happy. George and Christina Lemperis, Owners, Palace Grill

“We have been in business and in GARC for 35 years. GARC has helped us to control our foodcost, save money and keep our menu prices low, so that we can compete with other restaurants and national chains.” George Mannos Exchequer Restaurant & Pub

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7. PROVEN RESULTS: Guaranteed savings, no obligations. GARC has a proven track record and if you’re not pleased with the results you can stop at any time. 8. MANUFACTURER REBATES: Negotiated rebates with over 300 manufacturers on 100,000+ items, many of which you are already purchasing. 9. PURCHASE WITH POWER: Collective buying power exceeding $70 million. 10. PERSONALIzED SERVICE: Call now: 847-824-6941

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Food Industry News® March 2017

PeoPle Selling The induSTry with Cary Miller This month i am proud to be pictured with my friend declan Stapleton, owner three restaurants including The harp and Fiddle in Park ridge, illinois. Declan is a native of Dublin Ireland where he learned the art of hospitality which he so carefully instills into his staff. If you love a warm inviting atmosphere, good drinks, and fine food, you’ll love Harp and Fiddle.

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KOVAL Gets Permanent Distillery Location

After three and a half years of looking for an industrial building, KOVAL Distillery signed and closed on their current building of residence. 4241 N Ravenswood, the distillery’s current location, is now the permanent home of KOVAL Distillery. When searching for a new property, founders Sonat and Robert Birnecker knew they wanted to keep it local for the reason they initially started KOVAL was so they could build a life in Chicago, the city they loved. After searching every corner of the city and getting close to closing on several properties that eventually fell through, the two finally managed to convince the owners of their current location to sell. As Sonat says, “As with many things, persistence is key.” With this deal, the facility will expand from 11,000 square feet to over 45,000 square feet, allowing them to eventually consolidate the other locations in the city. In the last five years, KOVAL has grown a great deal, going from only around 10 employees about five years ago to 40 full and part-time employees today. The new space will pave the way to create more jobs as the distillery expands. KOVAL also recently won Illinois Exporter of the Year, and this year the company will see even more export expansion with distribution to Taiwan, China, and South Korea. By staying in Chicago, the company hopes to underline its desire to remain an independent, family-owned and operated business – a legacy for their children and a way to remain a proud representative of what it means to be “made in Chicago.”

Justine Pretorius is with Mechanical24 and ice Solutions24, a new division for the company which leases ice machines to commercial and institutional food businesses. This company has taken service to a new level by carefully tracking repair and maintenance histories on the equipment they service, so that owners can better determine when it is time to replace units which are no longer cost effective to maintain. This approach is proving to save their customers money and help avoid downtime. You can see the Mechanical24 ad on page 28 of this issue. Brett lemajeur is the founder and owner of SuperClean, a small, family owned and operated business offering chemicals and cleaning supplies. Brett is trusted by his customers to provide the very best in personalized service and value pricing. Brett says that in his decades of serving Chicagoland’s food industry he has retained many of his more successful customers who enjoy having a supplier they can count on. You can find SuperClean listed in our Buyers Directories under Cleaning Products. Jimmy nakos and Andy Catemis are with Chef’s Quality Meats, a meat supplier to Chicagoland’s food industry. Jimmy is the second generation owner of the company which has built the reputation of offering personalized service with highly competitive prices. Jimmy tells me that new accounts often come for the excellent pricing but they stay for the quality, freshness and the service. Each day his trucks crisscross the local market serving local independents and chains with fresh meats and other items, including their signature hamburger patties which have been served at the last 10 Shmoozefest events. Bill Martinelli and rick Breeden are with natalie’s Juices, the leader in fresh squeezed juices sold to foodservice and retail channels. Natalie’s has a state of the art juicing plant located near the rich fields of Florida where their juices are fresh squeezed and rushed to market. With the demand for fresh juice on the rise, many foodservice operators are turning to Natalie’s because of labor issues. In addition to solving the labor problem, Natalie’s juices are far more consistent than house made juices because of their relationships with farmers and the consistent supply of crops they purchase. Ask your distributor for samples of Natalie’s Juices. Paul and Stephanie Wojcik operate Paul Wojcik & Associates, inc., a local Manufacturers Representitive firm bridging the gap in helping manufacturers to work closely with equipment and supply dealers. Their firm represents such fine lines as Vitro Seating Products, Revent Ovens and Grindmaster. The firm’s 30+ years of experience enables them to help dealers and end users to connect with the right equipment to best service their needs.

– www.kovaldistillery.com

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Food Industry News® March 2017

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When you first started the job, the orientation probably included a description of the visible, mechanical parts of your responsibilities. But you know now that there’s more to a job than meets the eye. At first, no one told you about the attitudes and behaviors that would help you get ahead. You might be at a loss as to why some people move up quickly while others lag behind. Movers and shakers realize there’s an entire set of unspoken performance expectations placed on every employee. It’s crucial to have the boss on your side if you plan to get ahead. But sometimes, that’s easier said than done. Here are some clues as to what expectations didn’t make it into the employee handbook. Bosses set time constraints. You can safely assume that your boss wants timely results, even if others don’t seem to care. The boss may not comment on tardiness, but don’t assume that makes it okay. Punctuality never hurts your image, but it can help. If you stay late, see how your manager reacts. Some value workers who come in early or stay late. Others think it’s an indication that workers aren’t competent enough to complete work during the workday. How does your boss feel? You’re smart to bring your dedication and concerns to his or her attention. If you don’t get a positive response, you may want to try a different strategy. Give results. Avoid excuses because most bosses don’t want to hear why work doesn’t get done. They want to see that it does get done. If you see a snag coming, notify the boss before you miss the deadline. He or she might provide some help. Weigh perfection against total performance. To some superiors, getting a job done well and on time is more important than doing it “perfectly.” Some people get so caught up in perfection that they lose sight of the big picture. For instance, a memo may contain one slightly noticeable error. You may not have to redo the entire thing. Perfect performance can prevent you from carrying your load. Exceed expectations. If you only do what you’re assigned, this sets you on par with everyone else. Managers notice who takes on those extras—especially at promotion time. Anticipate problems. Troubleshooters are invaluable to any organization. Get the facts. When others’ input is warranted, explore all options. A little foresight will make you a genius in the boss’s eyes. Study the organization. What are other successful coworkers doing to advance themselves? What were last year’s victories and failures? How do you fit into your company’s overall plans? Answers to these will help you set and prioritize your personal and professional goals. Don’t assume others share your thoughts. We all operate on our own sets of premises, standards, and rules. Don’t expect others to act as you would. An assumption that your boss or coworker is just like you could be deadly. Accept and explore the similarities—and the differences. –From 9 To 5

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University of Vermont researchers reported that people who regularly ate hot red chili peppers had a 13% lower overall mortality risk, possibly due to capsaicin, which is associated with obesity prevention and blood flow regulation and has antimicrobial properties. The study in PLOS ONE included data on more than 16,000 people over 23 years. – Adapted from United Press International

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JAMES BEARD FOUNDATION ANNOUNCES 2017 AMERICA’S CLASSICS AWARD HONOREES

The James Beard Foundation announced the five recipients of its 2017 America’s Classics award. They are: Bertha’s Kitchen (2332 Meeting Street Road, Charleston, SC; Owners: Julia Grant, Linda Pinckney and Sharon Coakley) Vibrant family portraits by Charleston muralist Charles DeSaussure line the walls. Today, her daughters Julia Grant, Linda Pinckney, and Sharon Coakley serve fried whiting, fried pork chops, red rice, prioleau rice, stewed chicken neck with gizzards and lima beans. Regulars queue the cafeteria line before eleven each morning. Construction workers exit with foam clamshells of Gullah excellence. Okra soup, a dark garlicky stew, thick with tomatoes, and clods of pork in a richly aromatic broth, is worth the trip alone. Gioia’s Deli (1934 Macklind Avenue, St. Louis, MO; Owner: Alex Donley) For a century, Gioia’s has been a fixture of the Hill, the neighborhood that is the heart of St. Louis’ Italian-American community. First it served the community as a grocery store, run by Marcallo, Italy, native Challie Gioia. Since Cathy Donley bought it in 1980, the building, built from brick and wood from the 1904 World’s Fair, has functioned as a lunch restaurant. Through it all, the recipe for Gioia’s signature hot salami hasn’t changed. The salami is hot as in temperature, not as in spice. That said, the (mostly) secret blend of pork-head meat, beef and seasonings packs a peppery bite. It’s a fresh, boiled sausage, with a texture like coarse pâté and a flavor that is porky, earthy, a little funky. Topped with the city’s beloved cheese, Provel, it’s a dish that has traveled from Italian to Italian-American to thoroughly St. Louisan. La Taqueria (2889 Mission Street, San Francisco, CA; Owner: Miguel Jara) Through the years, La Taqueria has stood out as a standard-bearer, and a barometer upon which to argue over other burritos. Jara is from villa Guerrero, Jalisco and grew up in Tijuana. The burritos he serves are not of any specific region of Mexico. At his counter-service restaurant, filled with simple wooden tables, Jara rejects the beans-and-rice approach, doubles down on the meat, and griddles his burritos golden-brown. Discussions about the merits and culture of the burrito form

always, at some point, lead to La Taqueria, where the line to eat gets more and more absurd as time goes by, but the quality stays high. Sahadi’s (187 Atlantic Avenue, Brooklyn, NY; Owners: Christina Sahadi Whelan and Ron Sahadi) Atlantic Avenue, between the waterfront and the terminal is Brooklyn’s fertile crescent, a cluster of Middle Eastern restaurants, groceries, bakeries and sundry shops. Sahadi’s, at the heart of this micro-neighborhood, has a New York root system that dates to the late 19th century, when Abrahim Sahadi first set up shop in downtown Manhattan. Charlie Sahadi and his brother Bob Sahadi, direct descendants of Abraham, ran the business for more than 50 years with help from Charlie’s wife Audrey before handing the reigns to Charlie’s daughter Christine Whelan and son Ron Sahadi in 2016. Today, Sahadi’s is a bulk bin wonderland, packed with locals scooping through glass jars of amaranth, pistachios, dried figs, spices, and roasted coffee, or loading their carts with pantry goods like pomegranate molasses and Middle Eastern cheeses. It all comes together in the deli, where the family stocks multiple varieties of rich, tangy labneh, vats of creamy hummus and delicious seasonal salads as well as stocking the bakery with flaky borekas and baklava, harissa-drenched lavash and Middle Eastern breads. Schultz’s Crab House (1732 Old Eastern Avenue, Essex, MD) is a quintessential Maryland crab house, opened in 1950 as a cafe and lounge, run by Mildred and William Schultz. Karen and Bob McKinney took over in 1969. Their children, led by son Steve McKinney, still operate the restaurant. Schultz’s resides in Essex, Maryland, a community flanked by estuaries of the Chesapeake Bay. An easy ten-mile drive from downtown Baltimore, the woodpaneled, nautical-themed dining room, where white butcher paper covers every table, sets the scene for a timeless seafood spread. In summer and fall, when Maryland crabs are at their finest, devoted regulars feast on locally caught swimmers plump with sweet meat and zinged with a house blend of spices. Winners will be honored at the 27th annual Gala on Monday, May 1, 2017 at the Lyric Opera of Chicago.

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Chicago Culinary Museum & Chefs Hall of Fame Host March 8 Fundraiser

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Organizational psychologists claim that everyone needs privacy to some extent to ensure efficiency and productivity. In many of today’s workplaces, however, privacy may be at a premium, especially if you are in the open all day. The clacking of equipment, ringing phones, and loud talking all provide their share of distraction. While these may be “legitimate,” routine interruptions, they can slow us down. Experts state that we can take certain steps in the workplace to retain a degree of privacy. Here are suggestions to get the peace to concentrate on your work. Work earlier or stay later. The minutes before and after the official workday are the quiet times in most workplaces. Take advantage of them. Working during these times once or twice a week will provide “catch-up” time to finish assignments without interruption. You’ll be amazed at the productivity this affords. Keep a pen in your hand when someone talks to you. This sends a signal that you’re in the middle of a task and that you’re eager to return to it. This subtle nonverbal cue can release you from office conversation without seeming rude. Stand when you speak to others. If someone enters your space, a standing position limits the conversation to the immediate subject because it is not conducive to idle chat. If the person still won’t leave, you’ve prepared yourself for a temporary escape by stating that you have an immediate as-

Taco Bell, El Pollo Loco and Burger King are among the restaurants debuting new menu items highlighting meat and downplaying carbs. Taco Bell’s Naked Chicken Chalupa features an outer shell made with antibiotic-free white-meat chicken, El Pollo Loco’s Double Chicken Avocado includes a double portion of chicken, and Burger King’s BBQ Bacon King contains two quarterpound flame-grilled burgers. – Adapted from FoodBusinessNews.net

signment to run. And you’re poised for action. Be accessible to others. If people know they can locate you easily, they will be less inclined to talk with you as often. Give coworkers the time they need, and they will give you space. Personalize your work area. Many workstations can seem cold and impersonal. Personal “bling” will make your space feel less like a cold environment. You’ll feel comfortable, and you’ll define the work space as your own. Go to others before they come to you. When you visit other work areas, you have an edge in ending the meeting or discussion. After all, you can just get up and leave with a statement like “This matter might require more discussion, but I am expecting an important call. I’ll talk to you later.” Walk with focus. Strolling around the place sends a message of casualness, and you invite others to detain you. If you walk with purpose, you’ll stop people from delaying you. Relinquish privacy selectively. You’re wise to be flexible at work because other priorities may demand that you temporarily give up your privacy for the “greater good.” Be straight with people, not polite. If you must have absolute privacy to work effectively on a project, say so. This might mean that you ask someone to leave your office if you face a tight deadline, or you put a sign on your desk or office door that simply says, “Quiet, please.” You might even ask the boss about arranging for set times designated for quiet work exclusively.

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Food Industry News® March 2017

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Food Industry News® March 2017

Black Kassel Expands Brand in the US The Black Kassel brand of deli meats is expanding its reach in the U.S., with new products and packaging. The Black Kassel brand, produced by Piller’s Fine Foods, uses old-world techniques and recipes, and includes salamis available at the Deli counter, specialty items, and pre-packaged sliced meats. Black Kassel products are rich in protein and are allergen free (free of all major allergens including milk, eggs, fish, tree nuts, peanuts, wheat, and soybeans). Black Kassel is particularly well known for its signature shapes, including Old Forest Salami and Picante Salami (flower shapes), Mustard Seed Salami (square) and D’Amour Salami (heart shape), which look especially pleasing on charcuterie platters. The brand is available at the deli counters at major grocery stores across the United States including Central Markets, select HEB stores, Bristol Farms, United Supermarkets and Giant Eagle. For more information, visit www.blackkassel.com.

Blues is Chicago’s most famous global cultural export. Last year, the Rolling Stones released one of their best-received albums, covers of songs by artists including Otis Rush, Magic Sam, Little Walter and Howlin’ Wolf—the Mount Rushmore of postwar Chicago blues. Ironically, many Chicagoans have never visited blues venues or know the music as well as fans everywhere throughout the world planet do!

According to Jeff Kiesel, CEO, Restaurant Technologies on fastcasual.com, the year 2016 was when policy took the driver’s seat in the restaurant industry, and it will continue to play out again this year. Virtually every other headline highlighted the concerns of minimum wage, overtime pay, food safety and food waste. In fact, many states implemented minimum-wage increases even though federal overtime regulations have been placed on hold. Aside from the cost increases in paying employees, the industry was also faced with hefty food-safety protocols. In addition, right in the spotlight was the estimated average annual food waste amounting to 30 to 40 percent of the total food supply. While these issues don’t come with a silver-bullet solution, they can be managed with technology initiatives during the year of the modern kitchen. Online scheduling platforms linked to known busy and quiet time frames can greatly help manage BOH staff and reduce unnecessary overtime hours and pay. Additionally, automated technologies and equipment in the BOH designed to eliminate manual labor enable staff to more efficiently spend their time on the clock. This year, restaurants will need to keep closer tabs on their food supply chain and safety management to avoid costly recalls projected to increase. Like many new year’s declarations, we hope for the best but often fail to fully implement them. By monitoring labor costs, operationalizing data, and managing regulations and policies in the BOH, fast-casual operations will be better equipped to see a more streamlined, organized and modern operation to support staff, attract customers and allow for evolvement in the market. It’s time to commit to the year of the smarter kitchen, for the inability to modernize your business could be its ultimate demise. – Adapted from fastcasual.com

Chefs Profile: We’re Looking For Your Story!

Each month, Food Industry News recognizes chefs who want to share their stories. Want to feature yourself or know a worthy chef with a good story or two? We’re listening. Please visit our website, www.foodindustrynews.com, and simply follow the online CHEF PROFILE form and attach a photo. You may fill it out online or print it out and mail to us at: 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068. We look forward to helping you promote your accomplishments, jokes, favorite dishes and your operation!

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STARTS WITH THE

Food Industry News® March 2017

Delivery Demand results in “ghost” restaurants

A new restaurant model that depends entirely on delivery is gaining popularity with consumers who crave convenience and restaurateurs looking to cut down on costs. Some of these “ghost” restaurants collaborate with delivery services such as Seamless/ Grubhub, while others employ their own inhouse delivery teams.

RIGHT BREAD

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Longevity in the workplace has all but become a thing of the past for many businesses, but not at Gonnella Baking Company. Recently, the bakery celebrated the anniversaries of 45 employees who have put in 10 or more years of service—including 13 who have worked at Gonnella for two to three decades. “For more than 130 years, Gonnella has been making a difference not only in the business community but also in the lives of the many employees who have found success here,” said tom marcucci, Gonnella’s vice president of sales and marketing. “it’s an honor to share our family values and history with all of them. they have been essential to our continued growth.” Gonnella has been designing original breads and rolls with legendary quality since its inception in 1886. But this long history of baking breads is not just the story of the Gonnella family…it also is the story of the individuals who devoted much of their professional careers to help shape the company into what it is today. still family owned and operated, Gonnella now employs more than 600 people including 34 family members as part of its workforce. “We are proud and grateful for the commitment and dedication of everyone, but especially those who have been a part of the Gonnella business family for 10 years or more,” said marcucci. “We’re pleased to share such a remarkable moment and wish them our deepest appreciation and warmest congratulations.”

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Hard to believe this is turkey! Belmont Sausage presents Just Turkey Healthy Farms’ turkey Italian-style meat, raised on Family Farms without any antibiotics. It’s slow roasted with Italian herbs and then sliced paper thin, tasting just like a classic Chicago-style Italian beef sandwich, but with the health benefi ts of lean turkey meat. There’s no processing, forming (think chicken nuggets) or additives. The meat is fully cooked, just warm the au jus, put the sliced turkey in it for 60 seconds and serve on a crusty roll. The meat is gluten and allergen free, and comes from humanely harvested turkeys, naturally low in fat with 0 grams of transfat. There’s no nitrates or MSG. We like it with hot giardinera. Available through Belmont Sausage; see their ad on page 21.

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We are often our own biggest obstacle when it comes to problem-solving. Our creative powers remain reined because we tend to define problems narrowly, to fear looking foolish, and to cling to longheld beliefs through force of habit. These suggestions can help overcome self-imposed limitations and unshackle inventiveness: Fight the fear of risk-taking. Ask yourself what the worst possible consequences of an action would be. You’ll realize that the world won’t come to an end. This will free you. Remember that you are smarter than you think. In pressure situations, people often surprise themselves with their “new-found” abilities. Try to avoid such self-fulfilling beliefs as “I am no good at math.” These negative perceptions will encourage you to turn off your attention whenever math-related prob lems come up. Break problems into small, manageable parts. You avoid being overwhelmed. Solve each part separately. Think in reverse sequence. Start with the end of the process (i.e., how a truck will be unpacked at its destination), and then move backwards until you’ve decided how to pack the truck at the factory. Don’t reinvent the wheel. Know what others in your situation have done and are doing. Ask questions. Put your ideas on paper. Conceptual devices such as flow charts and diagrams can help you see the big picture, keep records of your thoughts, and detail new inspirations.

A Study Shows non-GMO Upcharge Possible

Seventy-five percent of diners said they would be willing to pay as much as 13% more for menu items that are free of genetically modified organisms, according to a study led by Washington State University’s Dogan Gursoy. Because organic and non-GMO items are less common at limited-service restaurants, offering those choices can help quickserve and fastcasual eateries boost customer loyalty, Gursoy said. – Adapted from QSR Magazine

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Food Industry News® March 2017

National News

Industrial

Follow These Rules for Your IRA

Setting up an IRA for your retirement can be a good investment, but it’s not a simple process. Watch out for these common mistakes from the start: n Not getting professional advice. Don’t try to do it on your own. Accountants, financial planners, and lawyers have studied the complex financial and legal rules for retirement vehicles. n Naming the wrong beneficiaries, or not naming any at all. Making your minor child a beneficiary will require a court-

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appointed guardian to manage the money until the child turns 18. If you fail to name a beneficiary, it is likely the IRA will become payable to your estate upon your death. This unnecessarily subjects the IRA to estate taxes. n Confining yourself to the form. Most account agreements allow little space in which to name more than one beneficiary. Attach a sheet of paper with the information of all beneficiaries and exactly how you want the account to be distributed. n Thinking your fi-

nancial institution keeps records of everything. In this age of mergers and acquisitions, who knows where your records could be? Keep copies of your account agreement and beneficiary designations, and let your family know how to find them. – Adapted from News Source

“The ones who are crazy enough to think they can change the world, are the ones that do.”- Anonymous

The 2017 Nightclub & Bar Convention and Trade Show has confirmed a special keynote session with the industry’s leading tastemaker and president of Agave Loco Brands, Tom Maas, on Monday, March 27 at 12:45 p.m. at the Las Vegas Convention Center. The 7th Annual Southern Michigan Beer Festival will be going on March 11th at the American 1 Event Center and will be welcoming sponsors Grand River Brewery and Experience Jackson. Eggland’s Best eggs have been honored by Men’s Health for their superior quality, freshness, nutrition and taste. Eat Week La Crosse, WI will be Mar. 5-12th in Lacrosse, Wisconsin. Downtown Main Street and Explore LaCrosse have partnered together for the 3rd annual Eat Week La Crosse. Get a flavor for La Crosse by sampling the city’s top cafes, bistros, steakhouses and ethnic eateries. Hyatt Hotels Corporation will introduce a new global loyalty program “World of Hyatt” arriving March 2017. World of Hyatt will offer a new platform to deepen the understanding of guests, deliver meaningful benefits and inspire empathy. International Pizza Expo will be held in Las Vegas from Mar.27-30th at the Las Vegas Convention Center. Nightclub Bar Trade Show will be held at Exhibit Hall, Las Vegas Convention Center March 28-29th, 2017. The Loop at Forest Dunes, a premier international golf destination in northern Michigan, earns best new course honors from Golf Digest and golf Magazine. MB Financial Park at Rosemont is thrilled to host its first-ever Restaurant Week, March

5th - 12th, 2017. Ina Garten (Barefoot Contessa) is coming to the Rosemont Theater for an interview and an audience Q&A session. Enjoy the Perfect Pint Experience at the newly redesigned GUINNESS Store, located next to Rí Rá Las Vegas inside The Shoppes at Mandalay Bay.

On February 7, Moe’s Southwest Grills across America celebrated the lives of some of the most influential musicians of all time by honoring members of the 27 Club, a group of popular musicians who passed away at the far too early age of 27. Moe’s connection to music, entertainment and art runs deep within the brands roots – Moe’s literally stands for Musicians, Outlaws, and Entertainers, its founders inspired by pioneers who pushed the envelope on creativity. In Atlanta, local street artist Killamari created a mural painting, drawing inspiration from members of the 27 Club and Moe’s approach to food, flavor, and customer experience. 27 highquality prints will be created of the artwork, and given away through social media to fans. Locally, find Moe’s Southwest Grill in Skokie, Chicago and Hoffman Estates.

Dr. Tim Ryan, president of The Culinary Institute of America, addresses the sold-out crowd during the 2016 Menus of Change® conference, one of several initiatives co-produced by the CIA and Harvard T. H. Chan School of Public Health. (Photo credit: CIA/Phil Mansfield)

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Food Industry News® March 2017

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The editors at Food Technology magazine, which is published by the Institute of Food Technologists (IFT), announced their food trend predictions for 2017. Personalized Smart Bars: As Google develops needle-free blooddrawing technologies, we will have real time access to our micronutrient levels on smart phones and watches. These smart technologies will analyze our micronutrient needs each day and communicate them to novel home processing devices. These devices will then custom process smart bars containing personalized micronutrient levels in order to meet our daily needs. Intentional Snacking: Watch for nonconventional snack ingredients like sprouted grains, ancient grains like sorghum and teff, and alternative flours like pulse-based flours. Also, look for an increased interest in microalgae ingredients as they are an example of a whole ingredient that is both sustainable and a healthy source of beneficial fatty acids and protein. Food Waste in the Spotlight: Consumers will begin to move past the stigma surrounding imperfect produce and companies, especially startups, will debut creative efforts to make use of ingredients that would have otherwise gone to waste. Fast and Fresh: Better alignment with today’s food lifestyles—single-

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serve/on-the-go packaging, fresh snacks, health claims on fresh products, precooked/heat-and-eat meats and gourmet ingredients—will drive explosive incremental growth in the fresh food marketplace. Convenience: Expect even more meal kits and delivery services designed to target consumers’ individual tastes, diets and even microbiome. A Sweeter Balance: Expect to see continued interest from both consumers and food manufacturers in the amount of sugar used in formulations as scientists study the potential links between sugar intake and obesity and other diseases. Plant Popularity: The demand for plant-based foods will grow as consumers seek out foods that are minimally processed. Even Safer Food: Food companies in the United States and abroad will increase their efforts to comply with the Food Safety Modernization Act regulations, leading to improved safety of foods. Food Taxes: Many “junk” foods like sugary beverages may become a bigger target for local governments to raise revenue through special taxes. But don’t expect them to stop there. With red meat linked to cardiovascular disease and cancer and contributing to greenhouse gases and climate change, it’s probably only a matter of time before some well-meaning local legislator proposes a special tax on beef.

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More Quality at Bargain Prices.

Should shoppers pay more for fresh, top-quality groceries or opt for low prices and no-name brands? Now, discount grocery chains aim to deliver both quality and value. Look for bargains on fresh produce, organics and healthier foods free from artificial ingredients- goods previously seen as reserved for high spenders-—at a growing number of discounters, including Aldi, the soon-to-be-opened U.S. branch of Germany’s Lidl chain and Whole Foods’ budget offshoot, 365 by Whole Foods Market. Aldi, which plans to have nearly 2,000 U.S. stores by 2018, undercuts ordinary supermarket prices by 35% to 40%. The trade-off for a discounter’s low prices is typically smaller stores and fewer employees to help out. If you covet Kellogg’s cereal or Chobani yogurt, you may be out of luck; many products will be the store’s brand. (The quality of privatelabel foods is generally similar to national brands; they may be produced by the same manufacturers.) You’ll find staples, but a limited variety of each. Lidl plans to open locations along the East Coast by 2018. It will have larger stores than discount competitors, will likely offer a mix of national and private brands, and it could start a price war. –Excerpted from Kiplinger’s

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Food Industry News® March 2017

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How To Be Your Company’s Most Valued Employee

Is A Drone In Your Business future?

Drones have been a hot topic in the news for some time. Depending on what you’ve read, they’re devastatingly effective weapons of war, the next big threat to personal privacy, a revolutionary leap in video technology, or hazardous toys capable of chopping your fingers off. To be fair, there’s a measure of truth to all those statements. But you might be surprised to learn that drones will soon affect our everyday lives in a host of useful ways. People are already using them to deliver fast food to hungry teens in Virginia, improve the productivity of Midwestern farms, and even protect rhinos and elephants in Africa from poachers. In the next year, almost 2.3 million of the unmanned aircraft will be sold, according to market analysis firm Skylogic Research. And the vast majority will be the multi rotor models embraced by apple farmers, wedding photographers, and search-and-rescue workers. Here are a few industries that will utilize drones in 2017-2018: Package Delivery In an interview with CBS’s “60 Minutes,” Amazon CEO Jeff Bezos said about 86 percent of the orders the online retailer ships weigh less than 5 pounds. That’s lightweight enough to be delivered by drone. And it’s happening right now. Agriculture With special software, a farmer could spot crops beset by diseases, weeds, and flooding while there’s still time to save them. And they

could then use the drone to efficiently apply fertilizers and pesticides. Photos and Videos To get dramatic images without much liability, hire a drone: they can go where humans just can’t reach. Humanitarian Aid Some 1.3 billion to 2.1 billion people on the planet don’t have access to essential medicines, the World Health Organization says, because they live in hard-to-reach places. California drone

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FOUNDED 1982

By John Graham Differentiation makes the difference if you want to be known as your company’s most valuable employee. Getting there is quite simple: figure out what creates value—what sets you apart from others? Here are thoughts about personal differentiation: 1. Always be ready. Brand yourself as someone who comes through in the crunch. Be ready to step in. Be the one who’s always ready. 2. Make sense. Whether it’s in a meeting or in any situation, making sense is essential. Before saying anything, ask yourself how this would sound if someone else said it? Making sense makes a difference. 3. Never wing it. To wing it is to blow it by saying things we don’t mean, are incorrect, and don’t make sense. Here’s what to do when you’re put on the spot. “Give me three minutes.” Then, jot down three main talking points. Add a sentence for an introduction, and one at the end as a close. 4. Come up with solutions. “I’ll work on that” are the magic words. Don’t hold back just because you don’t have an instant answer. Not knowing can be an advantage—no baggage. If you work at it, you can find one that’s a good fit, and that gets positive attention. 5. See situations as they are. The picture in your head always needs to match what’s going in the real world. 6. Share everything you know. Be known as one who welcomes opportunities to share their knowledge and experience. 7. Write it to get it right. Good writing gets attention. To get it right, answer these four questions: 1) Why is this important? 2) What are the obstacles/problems? 3. How can they be overcome? 4. What action is needed? 8. Repurpose yourself. If others see you today the way you were two, five or more years ago, you’re expendable. How much has your knowledge base grown? What leadership opportunities have you taken? How often have you asked for additional responsibilities? 9. Develop a niche. Creating personal value is key and one of the best ways to do it is becoming a specialist in a particular area. Build a reputation so you’re the “go-to person.” Instead of finding leads, you can attract them. 10. Make presenting a priority. Good presenters are in short supply in every company. To hone your presentation skills, raise your hand every chance you get. But be sure you always have a crisp, clear, and compelling message that excites. 11. Help them get what they need or want. Every job—from top to bottom—has one implicit objective that is never found on a job description. It’s recognizing that every action throughout the day has immense value; it helps someone get what they need or want. 12. Keep your antenna up. Sense what’s happening, catch the nuances, recognize problems, and use this data to rise above the noise and stay focused.

maker Zipline signed a deal with the government of Rwanda last February to shuttle supplies to remote areas on demand. Safety Inspections Drones are exceedingly effective at finding structural flaws, not only because they can quickly and efficiently take high resolution images and laser scans but also because they can get up close in treacherous spaces. Insurance When damage is hard to spot from the ground, insurance firms now hire independent drone operators to access rooftops and sites that now turn around claims more John Graham of GrahamComm is a marketing and sales strategy consultant and business writer. He is the creator of “Magnet Marketing,” and publishes a quickly and accurately. free monthly eBulletin, “No Nonsense Marketing & Sales Ideas.” Contact him at –Excerpted from Consumer Reports

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Conewich Licenses Milano Conewich International, Inc. has just licensed Milano Bakery, Inc., in Joliet, Illinois to produce their entire line of great tasting soft, flexible bread cones. They are fully baked and come in 3 sizes – 4” Appetizer, 5” Standard, and 6” Large. They are made to be a truly CONEvenient way of eating almost all types of very moist creative fillings and are available in many flavors. Optional triangular holders will hold the filled bread cones upright. View them at www.conewich.com. Conewich bread cones are being served across the country at theme parks, stadiums, sports arenas, convention centers, speedways, festivals, mall food courts, and more. Ideally, Conewich bread cones should be warmed in a bun warmer or briefly steamed or lightly deep fried before being filled with foods. Once filled, they can be placed in a sleeve and holder to stand upright in a soft pretzel display case. This will allow vendors to have 50 to 100 of the filled Conewich bread cones ready to serve for their busy times. Have some creative fun using your imagination and Milano Bakery, Inc. will supply you with your Conewich needs. Contact Milano for ordering and pricing information (Milanobakery@comcast.net).

Did You Know This About Watches?

You probably have a device on you wrist that gives you time, connectivity to home, news and your blood pressure. The evolution of the personal timepiece was a marvel that used five century old mechanical skill and, 420 years later helped to win a World War. The portable clock was invented by Peter Henlein in Nuremberg, Germany, in 1500. Actually, what Henlein, a locksmith, invented was the mainspring, a mechanism that could be wound with a key. As the spring unwound, it produced a source of power that could drive a wheel. Henlein’s watch was so heavy that it had to be strapped to a belt. It had only an hour hand, but by 1560 there were quarter-hour hands; by

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1670, the minute hand was added. During the Industrial Revolution, however, all that changed. The watch had become an affordable and practical engineering marvel. During the Industrial Revolution, it was the first mass-produced item of a highly technical nature that a worker could actually own and enjoy. The wrist watch came along during World War One. Doughboys synchronized their watches for military maneuvers, and when Johnny came marching home there was a watch strapped snugly to his wrist. Soon such firms as Bulova, Cartier, and Rolex (in Europe) and Gruen, Hamilton, and Elgin (in the United States) were designing small, tailored timepieces for discerning wrists. Personal calculator giant Casio brought digital timepieces to the mass market in the 1970s.

Food Industry News® March 2017

Dramatize... And Sell!

When you dramatize your product your presentation is like a breath of fresh air to the prospect. You stand out against the horizon of numerous, uninteresting salespeople who preceded you. You make it easy for the buyer to concentrate on you and your proposition. You help your prospect understand because visual support material, combined with a well planned sales talk, will more than double retention. How do you dramatize? It takes much planning and preparation—and superb execution. Here is an effective pattern to follow for dramatizing: 1. List the key features of the product you intend to present. 2. List the benefits the good features will provide. 3. Develop selling sentences that will describe the benefits to be enjoyed by the use of the good features. 4. Concentrate on the physical action of those good features. Practice the actual handling and/or operation of those features. 5. Synchronize your delivery of selling sentences with your physical movements-as you handle and explain the use of the features. 6. Practice before a mirror and recorder. Practice until you get it perfect. Your laptop or cell phone’s camera options can make you a better speaker if you replay your pitch and polish your presentation. Some products are easier to dramatize than others. For example, a salesperson selling equipment can dramatize the keys that a prospect wants: speed, ease of operating, and profitability. He or she remembers that it is not the machine that’s being sold—it is the improvements on needs that the prospect is looking for. The salesperson dramatizes those features and benefits that are of most interest to the prospective buyer. It is more difficult to dramatize services or other propositions in which no physical devices can be demonstrated. Here it will take charts, documentation and easy to absorb facts. A smart business card/ flashcard that contains a USB portfolio or presentation delivers information as well as multiple ways to reconnect with you. Your imagination, and concern for the harassed prospect, will guide you to the most effective dramatization. Help your prospect understand, and he will respond with a faster and favorable decision.

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INDUSTRY NEWS FOUNDED 1982

2/13/17 1:33 PM

Food Industry News® March 2017

Workplace Grapevines Can Offer Rich Harvest

Workplace grapevines are a fact of life. Smart workers don’t contribute actively to workplace gossip via the grapevine, but they know that it can be a rich source of information. Every company has at least one grapevine-and maybe even more. But workplace grapevines can be positive forces when used correctly. Here’s some advice from the experts on how to use the workplace grapevine to your best advantage. 1. Admit that a grapevine exists. It’s there no matter how much you might think the contrary. You’re at a distinct disadvantage to be hanging on a distant limb. Be selective about information you offer. As you know, some information is not appropriate for all ears. Confidentiality figures into many jobs. If you’re unsure of the confidentiality of a piece of news, keep mum. The source of news on the grapevine is easy to trace. 2. Never say anything you don’t want repeated. Even a casual statement can grow out of proportion when passed along. And you might hurt someone, too. However, say everything you do want repeated. This can work to your advantage if you have a bright idea. However, document your ideas before releasing them to the grapevine—or they become ripe for theft by someone else. 3. Commit complex information to paper. Written communication is the best bet ‘for complicated messages. Grapevines are notoriously detail-resistant. And people tend to distort or change things they can’t remember. 4. Withhold personal criticism from the grapevine. No doubt you will hear about others’ personal digs on the grapevine. Rise above that. You can be sure that any critical comments you make will reach the target of your criticism. It’s a sure way to breed an office enemy—especially if the criticism becomes exaggerated along the way. 5. Go on record. If you have a stance or an opinion that you want to make public, the fastest way to achieve this is through the grapevine. But don’t state something that you wouldn’t say to anyone face-toface. Be absolutely sure of your stance because it will be hard to change once it passes through the channels. 6. Some news is time-sensitive. When news is good, most people want to know about it fast. If you or the boss needs to disseminate a small piece of information quickly, the grapevine works faster than any memo or other formal channel. However, the grapevine should never be used as a way to announce company or departmental policy. That should be committed to paper to avoid any misinterpretation. 7. Keep your ears open. Listen for information you hear on the grapevine. Most tidbits passed by word of mouth usually have some elements of truth. Pinpoint the most reliable sources in case you need to verily what you hear. –From 9 to 5 (Excerpted)

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Exercise: The Best Medicine

Remember those old movies with smiling starlets who tap danced their way to fame? The cynics among you probably thought, “She’s smiling for the camera and hating every minute of it.” Not so, say the experts. Exercise makes you feel better. Other benefits include: weight loss, greater stamina, strengthened muscles, and more efficient lung and heart functioning. In an extensive Gallup Poll among both men and women who exercise regularly, some interesting statistics emerged: n 57 percent of the women and 52 percent of the men reported less stress on the job. Exercisers said they’re better able to handle heavy workloads and stressful situations with co-workers. n Those who exercise more than three times a week consistently reported less stress than the occasional exercisers. The more time devoted to physical conditioning, the less stress suffered. n The majority of those surveyed noticed improved sleeping patterns. Exercisers talked about ”falling asleep easily” and “sleeping like a rock until morning.” n 37 percent of the respondents noticed an upswing in creativity. As one woman put it, “Since I started aerobics class, I’m able to think of new ways of coping with difficult jobs.”

Bad Etiquette Exposed in Survey What are the worst breaches of job protocol? To find out, Robert Half International, a consulting from in San Francisco, recently conducted a survey of top executives and personnel chiefs. Receiving the “worst etiquette” rating were: n Criticizing a worker in front of others: 45 percent. n Not allowing others to express their opinions: 28 percent. n Off-color jokes and other misguided attempts at humor: 15 percent. n Being late for appointments: 6 percent.

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Food Industry News® March 2017

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Rosenau Named to IKECA Consensus Body

Society Insurance Risk Con-

trol Director Mike Rosenau has been named to the International Kitchen Exhaust Cleaning Association (IKECA) Standards Development Committee Consensus Body. The IKECA Consensus Body is a volunteer group responsible for the development, approval and maintenance of IKECA standards. As an American National Standards Institute (ANSI) accredited organization, the IKECA Standards Development Committee Consensus Body meets throughout the year to review

ILLINOIS RESTAURANT ASSOCIATION ELECTS JIM KALLAS AS 2017 CHAIRMAN OF THE BOARD AND NAMES ANNUAL AWARD RECIPIENTS

STOP PROCRASTINATING TIP #1: THE (10 + 2) X 5 RULE

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The Illinois Restaurant Association (IRA) elected Jim Kallas as Chairman of the Board at its annual board meeting held at the Union League Club of Chicago. Kallas previously served as First Vice Chairman, and replaces outgoing Chairman Dan Costello of Home Run Inn Restaurant Group. He is the Division President, Central States at Eurest, a leading foodservice management company. Chicago Mayor Rahm Emanuel was the keynote speaker, emphasizing the foodservice industry’s crucial role in strengthening Chicago’s workforce and aiding in meeting the city’s tourism goals. The IRA also named its annual award recipients in three categories: Restaurateur of the Year, Vendor of the Year and Sara Rowe ProStart® Company of the Year. Kallas is a Chicago native who has worked in the industry since he was a teenager. He attended Washburne Culinary Institute, where the chef instructors were instrumental in shaping his love for the industry. Kallas has been a part of Compass Group for 27 years, and has served as a Division President in the business dining sector for the past 15 years. The company has grown significantly with over 240,000 associates in North America alone creating new opportunities for innovation and providing food and beverage services for some of the most respected and successful corporations in the world.

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Food Industry News® March 2017

standards related to kitchen exhaust cleaning, inspection and maintenance procedures. Rosenau joined Society Insurance in 2009 and served as risk control manager prior to being promoted to director in December 2016. Rosenau is also a member of the American Society of Safety Engineers and holds an MBA from Seattle Pacific University in addition to two degrees from Eastern Kentucky University – a Master’s of Science in Loss Prevention and Safety, and a Bachelor’s degree in Fire and Safety Engineering Technology. Headquartered in Fond du Lac, Wis., Society Insurance has been a leading niche insurance carrier since 1915.

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Scott Shulman Homestead on the Roof 1924 W. Chicago 773-332-2354 Birthplace: San Diego, CA Current Position: Executive Chef First Foodservice Job: Marble Slab Creamery Mixing Specialist Favorite Food: Sushi, SPAM musubi, pho, and ramen. Awards/Honors: I got a participation award in elementary school. Memorable Customers: I had one customer tell me my mole was better than her grandma’s. I still have a hard time believing that. Haha. But I’ll take it. Worst part of job: Never seeing friends, family, or the light of day. Most Humorous Kitchen Mishap: I once burned myself with a pan and had ‘All-Clad’ spelled backwards on my forearm. Favorite food to prepare: Either pasta or something raw. Carpaccio, crudo, tartare, poke, etc. What part of the job gives the most pleasure: I’m in the happiness business and I truly want to satisfy all of my customers during their visit. So I would say seeing someone smile after they take their first bite of a dish. If you couldn’t be a chef, what would you be and why: I would be a film director. I have a lot to express and would want to evoke emotion from people. Plus, I went to film school so I’d kinda know what I was doing. Best advice you ever got was: Always work as hard as you can because you never know who might be watching you. Where do you like to vacation: I’ve been to India, Morocco, Spain, Argentina, Brazil, Peru, Costa Rica, Greece, Italy, Denmark, Croatia, and a couple of others. Next on the list is all of Southeast Asia. What do you enjoy most about FIN: I like that it gives me a pulse of what’s going on around me. Because it’s easy to live in the small bubble of our own restaurant without taking a second to look around and appreciate the other hardworking people in our business.

march 25-32.indd 27

Four Motivation Essentials 1: If you allow indecision to actually get in the way of your decision, it’s going to be your ultimate downfall. Make a decision, move on it and see if it’s good. 2: Never start with a partner. Always start on your own. 3: Keep that extra hunger alive; that definitely helps define who you are and how you run our business. 4: Use referrals. Referrals may seem old-school, but Nielsen’s 2015 Global Trust in Advertising study found that 83 percent of consumers take action—investigate a brand or buy something—on recommendations from people they know.

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The Acronym That Launches Successful Sales

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Food Industry News® March 2017

UW-Fond du Lac to present Excellence Award to Rick Parks, March 30

Rick Parks, President and CEO of Society Insurance, will receive UW-Fond du Lac’s 2017 Spirit of Excellence Award. Parks will be recognized at the university’s annual dinner auction, Corks & Forks on March 30th. “Rick’s exceptional commitment of support is evident in his personal and professional support of education,” said Rhonda Stucky, UW-Fond du Lac Foundation executive director. “Through Rick’s leadership, Society Insurance has generously provided the Society Insurance Charitable Scholarship, which has inspired and enabled students to strive for academic success. Rick’s extensive community involvement includes the American Red Cross, the FDL Area Women’s Fund, the FDL Area Association of Commerce, and Rotary.” Corks & Forks has awarded more than $38,000 in scholarships to students for the 2016-17 academic year. The evening includes a four-course meal and will feature Spanish tapas-style cuisine paired with select wines this year. Individual reservations are $75 per person. Tables of eight and sponsorships are available. Advance reservations and payment are needed by March 16. Additional information is online at www.fdl.uwc.edu/corksandforks or call (920) 929-1335.

2/13/17 2:38 PM

Food Industry News® March 2017

The Art of Vodka

Van Gogh Vodka produces some of the finest vodka available. Incredibly smooth and exquisitely flavored, the vodkas are crafted by third generation Master Distiller Tim Vos into works of liquid art. Animating the brand’s connection to art and paying homage to its namesake, Van Gogh’s new design ensures the outside of the bottle suitably expresses the greatness found inside. The result – a collection of 16 masterpieces. “Van Gogh Vodka’s new eye-catching packaging is inspired by iconic works of Vincent Van Gogh,” said

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Vodka’s triple wheat base is an example where the sum is greater than the parts—the taste is nuanced and the smoothness is unparalleled. Van Gogh Vodka’s new design clearly indicates the quality of the awardwinning portfolio, all of which are distilled in small batches at the Distillery Cooymans International in Tilburg, NetherNorman Bonchick, Chairman & CEO of 375 Park Ave- lands. nue Spirits, importer of Van Gogh Vodka. “With this redesign, every drop of our award-winning spirit is now part of a finely crafted masterpiece.” Sunday, March 12 Known as a pioneer in the flavored vodka space, Get ready to lose Van Gogh plans to focus on its unflavored 80-proof vodka with the re-launch. One of the first to introan hour; duce terroir-specific vodka in 2009, the flagship Van it’s daylight Gogh Vodka is crafted from a blend of wheat from saving time France, Germany, and the Netherlands—each which again. provides distinct flavor characteristics, a result of local terroir and climate. When combined, Van Gogh

2/15/17 10:25 AM

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www.foodindustrynews.com

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for instance, designed an interactive tool that customers see as soon as they visit the support website. The tool asks two questions about the reason for their visit and then guides them to the optimal channel for solving the matter. This approach helped cut interactions via e-mail (a particularly high-cost and low-satisfaction channel) by a third. Preempt repeat calls. Don’t obsess about resolving customer issues in a single phone call or e-mail; instead, concentrate on “next-issue avoidance.” Customers often recontact companies when the fix for their original problem creates a new concern. So be proactive: Help with whatever people call about, but also address issues they’re apt to call back about. One of our clients, a utility provider, texts customers with status updates about how it’s handling their issues—a strategy that prevents repeat calls to check on work-order progress. – HARVARD BUSINESS REVIEW

Under the Influence Tens of thousands of social media influencers—people who develop followings in the thousands and are open to endorsing a product or service—are being hyped as the newest micro media channel. According to social media nalytics firm Captiv8, companies are shelling out an estimated $255 million per month for influencersponsored posts on Instagram alone. When it comes to cost, influencers’ fees typically correspond with the scale of their following. On average, per post, those with 50,000 to 500,000 followers charge $2,500 for YouTube, $1,000 for Instagram or Snapchat, and $400 for Twitter, according to Captiv8. 70 percent of consumers say hey would rather learn about a new product through content, such as an influencer post, than through a traditional ad. –INC.

2/15/17 10:07 AM

Food Industry News® March 2017

Page 31

IRA 2017 Honorees

The Illinois Restaurant Association applauded its annual award recipients in three esteemed categories: Restaurateur of the Year was awarded to Ivan Matsunaga, President of Madi Ty, Inc., a certified Minority Business Enterprise corporation that owns and operates Connie’s Pizza restaurants in Chicago. The long-standing, familyowned pizzeria has served iconic Chicago-style pizza for more than 50 years. Matsunaga was the Chairman of the Board for the IRA in 2006, he served on the Board of Directors for the National Restaurant Association (NRA) and he is a member of their Nominating Committee. He is also a leader on the NRA’s Pizzeria Industry Council. Vendor of the Year, which recognizes IRA members for their outstanding commitment and customer service to the hospitality industry, was awarded to two deserving organizations this year: Great Lakes Coca-Cola Distribution and PepsiCo Foodservice. The awards were accepted by Mike Carroll and Tim McGrail, respectively. For years, Coca-Cola and Pepsi have been fighting to stop legislators from targeting the restaurant industry and its products for taxation. Carroll and McGrail recognize the direct and indirect effects legislation has on their companies and the clients they serve, and were very active this year fighting beverage taxes at the local and state level. Sara Rowe ProStart® Company of the Year was awarded to Savor…Chicago a leader in convention center catering, concessions and special events, that manages McCormick Place foodservice operations. Savor… is a major partner of ProStart®, a national school-to-careers program that prepares high school students for employment in foodservice and hospitality management. ProStart® in Illinois is administered by the Illinois Restaurant Association Educational Foundation to over 4,000 students at 62 schools. Vice President of Culinary Douglas Bradley accepted the award.

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Food Industry News® March 2017

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Unless you live under a rock, especially in Chicago, you’ve watched the Bulls, the Sox, the Hawks or the Cubs in the midst of a winning streak. You’ve probably seen some funny things, like superstitious fans wearing unwashed, rancid or crazy club gear because the winning streak started when fans wore it during a cold spell. Certainly if you are enjoying a winning streak in selling, you want to keep it rolling. But wearing your lucky shirt day after day isn’t the answer. There are, however, certain steps you can take that just could—with dedicated application--sustain that winning streak and make it a life-long way of life for you. Let’s look at some of them: 1. Realize you aren’t doing it alone. No matter how good you are at selling, it takes a back-up team at the workplace to help you sustain that level of activity. So the first thing you might do is to let those people know you appreciate their efforts. Sometimes the best way to do this is to tell them and their bosses. You may even want to do this in writing. That way it could find its way into their database. 2. Thank your customers, too. The top auto salesman in the nation sends out thank-you notes to each customer that buys. And birthday cards, too. In fact,he makes it a point to send all his customers monthly messages of some sort, usually observing some holiday.

And it pays big, big dividends. 3. Do your best to keep from being rushed or forced. That means continually restocking your briefcase with selling materials. It means keeping your selling case neat and orderly. It means taking time out to get your hair cut, and your suits cleaned and pressed. It means keeping your vehicle clean, and in good mechanical order. 4. Don’t let your current success go to your head. Be the same person you always were. After all, your personality is part of what got you there at the start. Help the younger salespeople in your organization. 5. Resist the temptation to celebrate in excess. Certainly it’s wonderful that you’re “on a roll.” But don’t lose your head in the process, going over your head in debt, bragging excessively, etc. People who constantly gloat over their current success find they don’t have it too long. 6. Avoid many of the trappings of success. But not all. People like to deal with successful people. So now might be the time for a new car, if you don’t go overboard. An investment in a new, conservative wardrobe could pay off, too (just don’t visit your customers dripping with jewelry). These are just some of the ideas you can use to sustain a winning streak, perhaps until you retire—or to get one going!

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As many of you know, the Cook County Board of Commissioners passed a penny-per-ounce tax on sports drinks, juices, teas - even low- and no-calorie beverages. This will result in fewer jobs, lower incomes and higher grocery bills. Starting July 1, 2017 consumers and small businesses will have to pay the price and bear the burden of Cook County’s budget deficit. But Cook County isn’t prepared to implement this new regressive tax. The County has been unable to answer basic operational questions and consumers are only months away from seeing dramatic price increases. Cook County residents are fed up about this new tax. Can you imagine if the State of Illinois implemented a tax on top of Cook County? It would be a disaster. Let’s make sure our state lawmakers don’t make the same mistake twice. The Illinois Senate heard our concerns and decided to remove a proposed beverage tax from the Senate’s budget plan. Now Representative Robyn Gabel has introduced House Bill 2914, which imposes a penny-per-ounce tax on beverages such as sodas, juice drinks, teas and sports drinks. We strongly encourage you to continue to share your opposition with your lawmakers - visit noilbeveragetax.com to contact your local lawmakers. Also, tell your friends and family to sign up to join the coalition at noilbeveragetax.com. Your voice matters. Thank you to those of you who have taken action to stop Illinois from dramatically raising prices on beverages such as sodas, juice drinks, teas and sports drinks. Email your Illinois lawmakers today – Visit noilbeveragetax.com.

2/15/17 10:08 AM

Food Industry News® March 2017 ACCOUNTANTS

BDO (Formerly SS&G)..................................... 312-863-2320 Baker Tilly ........................................................ 312-729-8100 Chamlin, P C .................................................... 847-583-8800

WeiserMazars LLC .......................................... 312-863-2400

ACCOUNTING FIRMS

Parhas & Associates ....................... Page 15 .. 708-430-4545

WeiserMazars LLC .......................................... 312-863-2400

ADVERTISING

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

AIR CONDITIONING-SYSTEMS CLEANING

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

AIR FILTERS-SALES & SERVICE

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

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

ARCHITECTS

Dearborn Architects ......................................... 312-939-3838 Sarfatty Associates .......................................... 847-920-1100

ASIAN FOOD PRODUCTS

BAR SUPPLIES

CHEESECAKES

Ramar Supply Co............................ Page 31 .. 708-233-0808

Eli’s Cheesecakes........................... Page 29 .. 773-736-3417

Alfa Restaurant Supply .................................... 773-588-6688

CHICKEN-PROGRAMS

Kool Technologies ........................... Page 30 .. 630-483-2256

CHILI

Ken’s Foods .................................... Page 47 .. 800-633-5800

Bistro Soups (Div of Vienna Beef) ................... 773-278-7800

BATCH FREEZERS BBQ SAUCE BEEF

New S B L Inc .................................................. 773-376-8280

BEVERAGE DISPENSING-EQUIPMENT

United Fast Food & Beverage.......................... 847-928-0026

BEVERAGES

Lifestyle Beverages.......................................... 630-941-7000

BLOODY MARY GARNISHES

Belmont Sausage Company ........... Page 21 .. 847-357-1515

BOOTHS

Chicago Booth ................................ Page 11 ... 773-378-8400

Meirtran ATM................................... Page 43 .. 800-382-5737

ATTORNEYS

Dregerlaw.........................................................312-322-0955

Scharf Banks Marmor ...................................... 312-662-4897 Tabahi Law ....................................................... 847-260-8182

AUCTIONEERS

Bob King Auctions ........................... Page 14 .. 847-363-2268

AWNINGS & CANOPYS

Chesterﬁeld Awnings ...................... Page 44 .. 312-666-0400

Universal Awnings & Signs .............................. 773-887-3935

BAGS-ALL TYPES

Bulldog Packing ............................................... 630-458-1152

BAKERS-WHOLESALE

Eli’s Cheesecakes........................... Page 29 .. 773-736-3417

Gerhard’s European Desserts ........ Page 06 .. 847-234-0023 Gonnella Baking Co ........................ Page 17 .. 312-733-2020

Gonnella Baking Co ........................ Page 17 .. 312-733-2020 BREAKFAST SAUSAGE

Fontanini ..........................................................708-485-4800

BREAKFAST-FOODS

Menza Foods .................................. Page 39 .. 630-230-0332

BUTTER-CLARIFIED

Danish Maid Butter Co .................... Page 04 .. 773-731-8787 Grassland Dairy Products ................................ 715-267-7767

BUTTER-NON-GMO

Grassland Dairy Products ................................ 715-267-7767

BUTTER-ORGANIC

Grassland Dairy Products ................................ 715-267-7767

BUTTER-PREPORTIONED-WHIPPED

Danish Maid Butter Co .................... Page 04 .. 773-731-8787

CABLE TV-SALES & INSTALLATION

All Sports Direct ............................................... 630-918-3000

CALAMARI

Fisherman’s Pride ........................... Page 23 .. 800-543-2110

CANNOLI & CANNOLI PRODUCTS

Lezza Spumoni & Desserts............. Page 32 .. 708-547-5969

CASH & CARRY OUTLETS

JR Dessert Bakery ........................................... 773-465-6733

CASH & CARRY WHOLESALERS

Labriola Baking Company .................................708-371-1119

CASH REGISTERS & SUPPLIES

Silverland Bakery ............................................. 708-488-0800

CATERING-VEHICLES

Leach Food Equipment Dist............ Page 32 .. 815-712-7707

CCTV SYSTEMS

Julius Meinl Coffee N Tea ................................ 773-954-7571

Milano Baking Company ................................ 800-495-BUNS BAKERY EQUIPMENT BAKERY-PRODUCTS

Instantwhip Chicago........................ Page 17 .. 800-933-2500

BAKLAVA

Libanais Sweets ............................................... 847-329-5060

BANNERS

Universal Awnings & Signs .............................. 773-887-3935

BANNERS & POSTERS

Accurate Printing.............................................. 708-824-0058

GFS Marketplace ............................................. 800-968-6525 Costco Business Center .................................. 708-552-9017 Schmaus Cash Register & POS ...................... 847-675-6066 DCI Central ..................................... Page 13 .. 800-468-7478 Chicago Cardinal Communication ................... 708-424-1446

CELLULAR EQUIPMENT & SERVICE

Air Corp Wireless ............................ Page 04 .. 630-514-9333

CENTER OF THE PLATE ITEMS (COP)

US Foods .........................................................800-323-1004

CHAIR REFINISHING

Farmer Brothers Coffee ................................... 312-437-1818 COFFEE & TEAS

Julius Meinl Coffee N Tea ................................ 773-954-7571

Enviromatic Corp of America .......... Page 06 .. 800-325-8476 Averus ..............................................................800-393-8287 Black Diamond Plumbing & Mech.................... 866-855-2932 Olympia Maintenance ...................................... 708-344-0344

ELECTRICAL REPAIR & MAINTENANCE

BAR STOOLS

Richardson Seating-Fse Division .... Page 48 .. 312-829-4040

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

Chicago Booth ................................ Page 11 ... 773-378-8400

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

Mackay Heating & Mechanical........ Page 04 .. 847-381-0448 Black Diamond Plumbing & Mech.................... 866-855-2932 Century Energy Solutions ............... Page 44 .. 630-817-3164

TopshelfDS...................................... Page 16 .. 770-883-7441

Ronnoco Coffee ............................................... 630-669-2885

ESPRESSO COFFEE EQUIPMENT

Ronnoco Coffee ............................................... 630-669-2885

ETHNIC FOODS

COFFEE HOUSE PRODUCTS COFFEE ROASTERS

Tec Foods Inc.................................. Page 08 .. 773-638-5310 Ronnoco Coffee ............................................... 630-669-2885

United Fast Food & Beverage.......................... 847-928-0026 Kikkoman Sales USA ....................................... 630-954-1244

FAUCETS

Faucet Shoppe The ........................ Page 14 .. 773-478-3890

Tugboat Coffee ................................................ 630-390-6613

FILM-CUSTOM PRINTED

Julius Meinl Coffee N Tea ................................ 773-954-7571

FILTERS-EXHAUST SYSTEMS

COFFEE-GOURMET & SPECIALTY

Ronnoco Coffee ............................................... 630-669-2885

COFFEE-ICED & COLD BREWED

Prairie State Group .......................................... 847-801-3100

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

Ronnoco Coffee ............................................... 630-669-2885

FIRE ALARM REPAIR & TESTING

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

FIRE SUPRESSION SYSTEMS

COLD STORAGE

COLD STORAGE-PORTABLE

Portable Cold Storage..................... Page 32 .. 800-535-2445

COMBI-STEAMERS

Rational USA....................................................888-320-7274

CONSTRUCTION COMPANIES

Walter Daniels Construction............ Page 16 .. 773-775-0170

CONSULTING & DESIGN

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

CONTRACT LABOR SERVICES

Atlas Employment Services ............ Page 41 .. 847-671-1557

CONTRACT MANUFACTURING

Bistro Soups (Div of Vienna Beef) ................... 773-278-7800

CORNED BEEF HASH

Menza Foods .................................. Page 39 .. 630-230-0332

CORNED BEEF-FRESH

Vienna Beef .................................... Page 03 .. 773-278-7800 EX-Cel Corned Beef ........................................ 312-666-2535

CORPORATE GIFTS

Vienna Beef .................................... Page 03 .. 773-278-7800

DAIRY-PRODUCTS

Instantwhip Chicago........................ Page 17 .. 800-933-2500

DESSERTS

BAR SPOTTING/HOSPITALITY SECURITY

march 33-40-classifieds.indd 33

SuperClean ...................................................... 847-361-0289

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

CHAIRS-COMMERCIAL

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

CLEANING PRODUCTS

DELIVERY-VEHICLES

CHAIR/BARSTOOL REPAIRS

Richardson Seating-Fse Division .... Page 48 .. 312-829-4040

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

Wehrli Woodworks .......................... Page 13 .. 630-357-9663

BAR SNACKS

Belmont Sausage Company ........... Page 21 .. 847-357-1515

CLASSIFIED ADVERTISING

Jeff Goworowski............................................... 773-851-7833

DUCT CLEANING

ERP SOFTWARE-FOR DISTRIBUTORS

IL Mulino di Valenzano Bakery ........ Page 14 .. 773-934-1625 Lezza Spumoni & Desserts............. Page 32 .. 708-547-5969

Paciﬁc Cigar Company ................... Page 46 .. 630-972-1189

Cintas Corporation ........................................... 630-543-3666

DISTRIBUTOR SALES REPS

Royal Cup Coffee............................ Page 13 .. 630-254-3365

IL Mulino di Valenzano Bakery ........ Page 14 .. 773-934-1625

American Culinary Federation ........ Page 41 .. 800-624-9458

Mellos Snacks .................................................. 312-550-1911

CIGARS

Lee’s Foodservice ........................... Page 04 .. 800-728-1102

Chicago Booth ................................ Page 11 ... 773-378-8400

Illinois Restaurant Association ........ Page 12 .. 312-787-4000

ATM MACHINES

Dessert Concepts ............................................ 773-640-4727

CHOCOLATES-BULK

All Sports Direct ............................................... 630-918-3000

DISHWASHER-LEASING & RENTAL

ENERGY BROKER

BREAD & ROLLS

Illinois Dept of Agriculture ................................ 217-782-5809

CHOCOLATES

BKS Enterprises................................................847-352-1118

DIRECTV

Ronnoco Coffee ............................................... 630-669-2885

Chefs and Culinary Professionals ... Page 41 872-256-CHEF

ASSOCIATIONS & TRADES

Captain Ken’s Foods....................... Page 12 .. 800-510-3811

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

DIRECT TV

COFFEE

BOOTHS-UPHOLSTERERS

GARC.............................................. Page 07 .. 847-824-6941

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

DIRECT MAIL PROGRAMS

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

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

ASSOCIATIONS

Page 33

DCI Central ..................................... Page 13 .. 800-468-7478 Algelato Chicago ............................. Page 24 .. 847-455-5355 Eli’s Cheesecakes........................... Page 29 .. 773-736-3417 Gerhard’s European Desserts ........ Page 06 .. 847-234-0023 Dessert Concepts ............................................ 773-640-4727

Valley Fire Protection ....................................... 630-761-3168

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 21 .. 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

Devanco Foods ............................... Page 41 .. 847-228-7070 Tec Foods Inc.................................. Page 08 .. 773-638-5310 Alfa Restaurant Supply .................................... 773-588-6688

Anichini Brothers .............................................. 312-644-8004 Chef’s Quality Meats ........................................ 708-333-0880 Christ Panos Foods ......................................... 630-735-3232 Costco Business Center .................................. 708-552-9017 Cugini Distribution ............................................ 708-695-9471 GFS Distribution............................................... 800-968-6391 Grecian Delight Foods ..................................... 847-364-1010

CHARCOAL

DESSERTS-WHOLESALE

Kronos Foods................................................... 800-621-0099

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

Lezza Spumoni & Desserts............. Page 32 .. 708-547-5969

US Foods .........................................................800-323-1004

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FOOD EQUIPMENT

GLYCOL REFRIGERATION SYSTEM & REPAIR

Bob King Auctions ........................... Page 14 .. 847-363-2268

Mackay Heating & Mechanical........ Page 04 .. 847-381-0448

FOOD EQUIPMENT MANUFACTURERS

Sammic Corp ................................................... 224-307-2232

FOOD PROCESSING EQUIPMENT CONTROLS

Lumenite Control Technology ......... Page 20 .. 847-455-1450

FOOD PRODUCTS

Devanco Foods ............................... Page 41 .. 847-228-7070 Menza Foods .................................. Page 39 .. 630-230-0332 Tec Foods Inc.................................. Page 08 .. 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 12 .. 800-510-3811

FOOD-DISTRIBUTION SOFTWARE

TopshelfDS...................................... Page 16 .. 770-883-7441

FOOD-PRODUCTION SOFTWARE

TopshelfDS...................................... Page 16 .. 770-883-7441

FOODSERVICE DISTRIBUTORS

GFS Distribution............................................... 800-968-6391

FOODSERVICE EQUIPMENT

Leach Food Equipment Dist............ Page 32 .. 815-712-7707 March Quality Used & New Equip... Page 15 .. 800-210-5895 Thunderbird Food Machinery .......... Page 30 .. 866-451-1668 Losurdo Inc ......................................................630-833-4650 Rational USA....................................................888-320-7274

FOODSERVICE EQUIPMENT & SUPPLIES

Boelter Foodservice Equip & Supply ........................ Page 18 888-263-5837 Alfa Restaurant Supply .................................... 773-588-6688

FOODSERVICE EQUIPMENT-REPAIR

Mackay Heating & Mechanical........ Page 04 .. 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 31 .. 708-233-0808

GOURMET-FOOD PRODUCTS

Viola Imports .................................................... 847-690-0790

GPS VEHICLE TRACKING

GREASE TRAP PUMPING SERVICE

Tierra Environmental ....................... Page 30 .. 888-551-1998 DarPro Solutions/Darling Int’l ........................... 708-338-3223

Illinois Dept of Agriculture ................................ 217-782-5809

MEAT PROCESSING EQUIP SALES & SERVICE

INSURANCE

Jos Cacciatore & Company ............ Page 11 ... 312-259-8200 Caro Insurance Services.................................. 708-745-5031 ISU Northwest Insurance Services .................. 888-366-3467 The Horton Group ............................................ 312-989-1410

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

INSURANCE SERVICES

Devanco Foods ............................... Page 41 .. 847-228-7070

INSURANCE-INDUSTRIAL & COMMERCIAL

GREEK FOOD PRODUCTS

Grecian Delight Foods ..................................... 847-364-1010 Kronos Foods................................................... 800-621-0099 Olympia Food Industries .................................. 773-735-2250

GYROS

Devanco Foods ............................... Page 41 .. 847-228-7070 Grecian Delight Foods ..................................... 847-364-1010 Kronos Foods................................................... 800-621-0099 Olympia Food Industries .................................. 773-735-2250

HAMBURGER PATTY MANUFACTURER

Devanco Foods ............................... Page 41 .. 847-228-7070

HEATING & AIR CONDITIONER SERVICE & REP

Mackay Heating & Mechanical........ Page 04 .. 847-381-0448 Mechanical 24 ................................. Page 28 .. 847-987-9738 Black Diamond Plumbing & Mech.................... 866-855-2932

HEATING & COOLING-INSTALLATION & REPAIR

Polar Refrigeration ........................................... 630-670-6890

HOOD & EXHAUST-CLEANING

Enviromatic Corp of America .......... Page 06 .. 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

HOT DOGS

Crawford Sausage ........................................... 773-277-3095 HUMAN RESOURCES

ADP..................................................................847-507-4210

HUMMUS & SPREADS

Clermont Specialty Managers .......................... 312-881-1457 Jos Cacciatore & Company ............ Page 11 ... 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 10 .. 708-749-5430 Devanco Foods ............................... Page 41 .. 847-228-7070 Serrelli’s Foods ............................... Page 32 .877-385-BEEF Fontanini ..........................................................708-485-4800 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 41 .. 847-228-7070 Anichini Brothers .............................................. 312-644-8004 Fontanini ..........................................................708-485-4800

JANITOR-SUPPLIES

Ramar Supply Co............................ Page 31 .. 708-233-0808

JAPANESE-FOOD PRODUCTS

Homer’s Gourmet Ice Cream .......... Page 44 .. 847-251-0477

Kool Technologies ........................... Page 30 .. 630-483-2256

Palazzolo’s Artisan Dairy ................ Page 31 800-4GE-LATO

Instantwhip Chicago........................ Page 17 .. 800-933-2500

Palazzolo’s Artisan Dairy ................ Page 31 800-4GE-LATO

ICE CREAM-EQUIPMENT & SUPPLY

Walter Daniels Construction............ Page 16 .. 773-775-0170

ICE CREAM-YOGURT

GENERAL CONTRACTORS GIARDINIERA

Kool Technologies ........................... Page 30 .. 630-483-2256 Instantwhip Chicago........................ Page 17 .. 800-933-2500

Chef’s Quality Meats ........................................ 708-333-0880 International Meat Company ............................ 773-622-1400 R Whittingham & Son Meats ............................ 708-371-1650

MEATBALLS

Authentic Brands............................. Page 10 .. 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 17 .. 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 10 .. 708-945-9150

OILS & FATS-COOKING

Columbus Vegetable Oils................ Page 05 .. 773-265-6500

OILS & SHORTENING

Chef Mac Culinary Cooking Oils ..... Page 10 .. 708-945-9150 Columbus Vegetable Oils................ Page 05 .. 773-265-6500

OILS & VINEGAR

Pastorelli Foods .............................. Page 02800-SOS-AUCY

OILS-COOKING/BULK

Salad Oils International Corp ........................... 773-261-0500 Columbus Vegetable Oils................ Page 05 .. 773-265-6500 Salad Oils International .................................... 773-261-0500

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

ORGANIC FOODS

Spark Shared Kitchen ...................................... 312-399-2084

OVEN REPAIR & MAINTENANCE

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

OVENS-SALES & SERVICE

Prairie State Group .......................................... 847-801-3100

PACKAGING-FOOD & PRODUCTS

Dregerlaw.........................................................312-322-0955

PAINTING & HANDYMAN SERVICES

Ecolit, Inc .........................................................312-492-7010

PANCAKE-BATTER & MIX

Cosmopolitan Textile ........................................ 773-254-6100

PAPER-PRODUCTS

Fox Valley Farms ............................ Page 15 .. 630-231-3005

Palazzolo’s Artisan Dairy ................ Page 31 800-4GE-LATO

Grant Park Packing ......................... Page 19 .. 312-421-4096 Anichini Brothers .............................................. 312-644-8004

Monini North America....................................... 203-513-2763

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

Algelato Chicago ............................. Page 24 .. 847-455-5355 GELATO EQUIPMENT & SUPPLIES

Devanco Foods ............................... Page 41 .. 847-228-7070

Enviromatic Corp of America .......... Page 06 .. 800-325-8476

KNIFE-SHARPENING SERVICE

GELATO

Nueske Applewood Smoked Meats ................. 800-382-2266

MEAT-WHOLESALE

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

KITCHEN-EXHAUST SYSTEMS/CLEANING

Algelato Chicago ............................. Page 24 .. 847-455-5355 Chocolate Shoppe Ice Cream ......... Page 27 .. 608-221-8640

MEAT-SMOKED

OLIVE OILS

JUICERS-FRUIT & VEGETABLES

Hands on Gaskets & Hardware ....................... 708-641-7007

ICE CREAM

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

Columbus Vegetable Oils................ Page 05 .. 773-265-6500

KITCHEN-RENTALS

GASKET REPLACEMENT SERVICE

Columbus Vegetable Oils................ Page 05 .. 773-265-6500

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

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

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

Illinois Royalty .................................................. 630-487-1485

MAYONNAISE

Enviromatic Corp of America .......... Page 06 .. 800-325-8476 Averus ..............................................................800-393-8287

Vicki Righeimer & Associates .......................... 847-899-8146

AAA Nadeau’s Ice Sculptures .......................... 708-366-3333

Society Insurance ............................................ 888-576-2438

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

FRYERS

MARKETING-SERVICES

Concklin Insurance Agency.............................. 630-268-1600

Portable Cold Storage..................... Page 32 .. 800-535-2445 Custom Cooler & Freezer ............... Page 08 .. 630-879-3131

Mackay Heating & Mechanical........ Page 04 .. 847-381-0448

ICE-MAKING EQUIPMENT/REPAIR & SERVICE

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

GREASE-EXHAUST CLEANING

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

MANUFACTURERS REPRESENTATIVES

ILLINOIS FOOD PRODUCTS

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

LOGISTICS COMPANIES

Easy Ice ...........................................................866-327-9423

DarPro Solutions/Darling Int’l ........................... 708-388-3223

Vienna Beef .................................... Page 03 .. 773-278-7800

FREEZERS-ALL TYPES

Empire Cooler Service .................... Page 26 .. 312-733-3900

ICE-SCULPTURE

GFS Marketplace ............................................. 800-968-6525

FREEZER & REF TRAILER RENTAL/LEASING

ICE MACHINES-SALES-RENTAL OR LEASING

Air Corp Wireless ............................ Page 04 .. 630-514-9333

GREASE REMOVAL SERVICE

Food Industry News® March 2017

LABELS-ALL TYPES LAW FIRMS

LED-Menus-Lighting

LINEN SUPPLY & RENTAL SERVICE

Pastorelli Foods .............................. Page 02800-SOS-AUCY Mackay Heating & Mechanical........ Page 04 .. 847-381-0448

Cobblestone Ovens ......................................... 847-635-0172 Prairie State Group .......................................... 847-801-3100

Schubert Painting............................................. 847-606-9660 Tec Foods Inc.................................. Page 08 .. 773-638-5310

Authentic Barnds............................. Page 10 .. 708-749-5430

ICE MACHINE REPAIR & SANITIZING

E Formella & Sons ........................................... 630-873-3208

Ice Solutions 24 .............................. Page 28 .. 847-987-9738

LIQUOR-WHOLESALE

PARTY-FAVORS & SUPPLIES

Major Appliance Service .................................. 708-447-4100

Peerless Liquors .............................................. 773-378-3908

Ramar Supply Co............................ Page 31 .. 708-233-0808

V Formusa Company ....................................... 847-813-6040

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Mickey’s Linen ................................................. 773-545-7211

Ramar Supply Co............................ Page 31 .. 708-233-0808

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Food Industry News® March 2017 PASTA-FRESH AND FROZEN Cugini Distribution ............................................ 708-695-9471 Pastafresh Home Made Pasta ......................... 773-745-5888

PASTRIES-WHOLESALE

Gerhard’s European Desserts ........ Page 06 .. 847-234-0023 Julius Meinl Coffee N Tea ................................ 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 ........................................... 800-332-7805 Orkin Commercial Division............................... 773-431-7512 Presto X Pest Control ...................................... 888-627-5772

PHONES-CELLULAR

Air Corp Wireless ............................ Page 04 .. 630-514-9333

PICKLES & RELISH

Vienna Beef .................................... Page 03 .. 773-278-7800

PITA BREAD

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

PIZZA CRUST CRISP ADDITIVES

Krisp-It..............................................................800-574-7748

PIZZA PRODUCTS

Krisp-It..............................................................800-574-7748

PIZZA SUPPLY DISTRIBUTORS

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

PLUMBING SERVICES

Black Diamond Plumbing & Mech.................... 866-855-2932

PLUMBING SUPPLIES

Faucet Shoppe The ........................ Page 14 .. 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

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

PRODUCE DISTRIBUTORS

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 16 .. 773-775-0170

RESTAURANT EQUIP MANUFACTURERS

RESTAURANT EQUIPMENT & SUPPLIES

Boelter Foodservice Equip & Supply ........................ Page 18 888-263-5837 Custom Cooler & Freezer ............... Page 08 .. 630-879-3131 Olympic Store Fixtures.................... Page 03 .. 773-585-3755 Ramar Supply Co............................ Page 31 .. 708-233-0808 Berkel Midwest................................................. 800-921-9151 TriMark Marlinn Equip & Supplies .................... 708-496-1700

RESTAURANT EQUIPMENT REPAIR SERVICE

Mackay Heating & Mechanical........ Page 04 .. 847-381-0448 Berkel Midwest................................................. 800-921-9151 CSI - Coker Service Inc ................................... 888-908-5600 Cobblestone Ovens ......................................... 847-635-0172

Wehrli Woodworks .......................... Page 13 .. 630-357-9663

REFRIGERATED TRAILER RENTAL/LEASING

Portable Cold Storage..................... Page 32 .. 800-535-2445

REFRIGERATION EQUIP SERVICE & REPAIR

Mackay Heating & Mechanical........ Page 04 .. 847-381-0448 Mechanical 24 ................................. Page 28 .. 847-987-9738 CSI - Coker Service Inc ................................... 888-908-5600 Climate Pros .................................................... 888-463-8159

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TOMATO PRODUCTS

Tierra Environmental ....................... Page 30 .. 888-551-1998

Monini North America....................................... 203-513-2763

SEWER(MAINT)-RODDING & JETTING

DarPro Solutions/Darling Int’l ........................... 708-338-3223 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 06 .. 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 21 .. 847-357-1515

SOCIAL MEDIA SERVICES

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

Lee’s Foodservice ........................... Page 04 .. 800-728-1102 Stick Out Social............................... Page 22 .. 312-655-9999

SOFT DRINKS

PepsiCo Foodservice ....................................... 773-893-2319

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies ........................... Page 30 .. 630-483-2256

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

SOFTWARE-MEAT/SEAFOOD PRODUCTION

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

SOFTWARE-WHOLESALE DISTRIBUTION

RESTAURANT-DESIGNERS

Losurdo Inc ......................................................630-833-4650

TopshelfDS...................................... Page 16 .. 770-883-7441 TopshelfDS...................................... Page 16 .. 770-883-7441

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

SOUPS

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

Bistro Soups (Div of Vienna Beef) ................... 773-278-7800

RESTAURANTS

Vienna Beef .................................... Page 03 .. 773-278-7800

Pita Inn Restaurants ........................................ 847-677-0211

SOUS-VIDE COOKERS

Mennon Rubber & Safety Products ................. 847-678-8250

SPA

Ken’s Foods .................................... Page 47 .. 800-633-5800

SPECIALTY FOODS

Columbus Vegetable Oils................ Page 05 .. 773-265-6500

STAFFING-SERVICES

SAFETY PRODUCTS-INDUSTRIAL SALAD-DRESSINGS

SALAD-DRESSINGS & OILS

Tec Foods Inc.................................. Page 08 .. 773-638-5310

SAUSAGE

Chicago Booth ................................ Page 11 ... 773-378-8400

Chicago Cardinal Communication ................... 708-424-1446

SECURITY CAMERA SYSTEMS

Bob King Auctions ........................... Page 14 .. 847-363-2268

US Foods .........................................................800-323-1004

RE-UPHOLSTERY

TOFU AND BEAN SPROUTS

SOAPS & DETERGENTS

SATELLITE TV SYSTEMS

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

Express Seating .............................. Page 17 .. 630-985-7797

SEATING REPAIRS

Major Appliance Service .................................. 708-447-4100

RESTAURANT EQUIPMENT-NEW & USED

Illinois Restaurant Association ........ Page 12 .. 312-787-4000 All Sports Direct ............................................... 630-918-3000 Belmont Sausage Company ........... Page 21 .. 847-357-1515 Vienna Beef .................................... Page 03 .. 773-278-7800 Anichini Brothers .............................................. 312-644-8004 Crawford Sausage ........................................... 773-277-3095

Sammic Corp ................................................... 224-307-2232 King Spa & Sauna............................................ 847-972-2540

TRADE PUBLICATIONS

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

TRUCK GRAPHICS

American Graphics ......................... Page 06 .. 888-774-6270

TRUCK-REFRIGERATED

DCI Central ..................................... Page 13 .. 800-468-7478

TRUCK-SALES & SERVICE

DCI Central ..................................... Page 13 .. 800-468-7478 Mercedes Benz of Chicago .............................. 312-628-4101

TRUCK-SALES NEW & USED

D & S Truck Center ......................... Page 25 .. 708-352-5551 M & K Truck Centers (Hino) ............ Page 26 .. 708-793-5251 M & K Truck Centers (Isuzu) ........... Page 27 .. 708-793-5251

TRUCK-VEHICLE GPS TRACKING UNITS

Air Corp Wireless ............................ Page 04 .. 630-514-9333

TV SALES, SERVICE & INSTALLATION

BKS Enterprises................................................847-352-1118

UPCOMING EVENTS

Wisconsin Restaurant Association ................... 800-589-3211

VEHICLE TRACKING DEVICES

Air Corp Wireless ............................ Page 04 .. 630-514-9333

VENTILATING-SYTEMS CLEANING

VIDEO SURVEILLANCE SYSTEMS

Chicago Cardinal Communication ................... 708-424-1446

WALK IN COOLER, MOBILE, RENTAL/LEASING

Portable Cold Storage..................... Page 32 .. 800-535-2445

WALK-IN COOLER REPAIR & MAINTENANCE

Mackay Heating & Mechanical........ Page 04 .. 847-381-0448 Mechanical 24 ................................. Page 28 .. 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

Atlas Employment Services ............ Page 41 .. 847-671-1557 Olympia Maintenance ...................................... 708-344-0344

WHIPPED CREAM

Leach Food Equipment Dist............ Page 32 .. 815-712-7707

WINE PRODUCERS

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

YOGURT & SOFT SERVE EQUIPMENT

STEAM CLEANING

SUPERMARKET & DELI EQUIPMENT

SUPERMARKET- EQUIPMENT/ NEW & USED T-SHIRTS-CUSTOM PRINTED

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

TABLES-ALL TYPES

TAMALES

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

TEA-GREEN

ChiTown Fish & Seafood................. Page 21 .. 800-574-7748

TEA-HOT & ICED

Fisherman’s Pride ........................... Page 23 .. 800-543-2110

Pastorelli Foods ....................................Page 02 ... 800-SOS-AUCY

WELDING & FABRICATING

Grant Park Packing ......................... Page 19 .. 312-421-4096

SEAFOOD

Phoenix Bean................................................... 773-784-2503

Artisan Specialty Foods ................................... 708-762-5238

Chicago Booth ................................ Page 11 ... 773-378-8400

SCALES

Illinois Royalty .................................................. 630-487-1485

WEBSITE DESIGN

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

SAUSAGE MANUFACTURER

Atlas Employment Services ............ Page 41 .. 847-671-1557

TEXT MESSAGING PROGRAMS

SHARED KITCHEN

Losurdo Inc ......................................................630-833-4650

TEMPORARY STAFFING

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

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

Nichols Farm & Orchard .................................. 815-236-1615

PUBLISHING

Richardson Seating-Fse Division .... Page 48 .. 312-829-4040

Black Diamond Plumbing & Mech.................... 866-855-2932

SANITATION TRAINING

PRODUCE-WHOLESALE

SEATING

Sammic Corp ................................................... 224-307-2232

RESTAURANT EQUIPMENT

Premier Produce .............................................. 847-678-0780

PRODUCE-LOCALLY GROWN

Page 35

Waco Manufacturing ........................................ 312-733-0054 Supreme Frozen Products ............................... 773-622-3777 Dewdrop Tea .................................................... 630-335-7806 Ronnoco Coffee ............................................... 630-669-2885

Americaneagle.com ........................ Page 28 .. 847-699-0300 KOP Ind. Welding & Fabrication ..... Page 15 .. 630-930-9516 Instantwhip Chicago........................ Page 17 .. 800-933-2500 Ste. Michelle Wine Estates .............................. 630-302-5596

Kool Technologies ........................... Page 30 .. 630-483-2256

To Be Added To Our Directory: Call today: 847-699-3300

Your listing will be seen by qualified readers and motivated buyers every month, in print and online

2/10/17 2:48 PM

Page 36

www.foodindustrynews.com

CLASSIFIEDS

REALPOUL REALTY

Food Industry News® March 2017

Chicago’s Premier Hospitality Real Estate Brokers

“Commerce With Morality™”

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

2731 W. Touhy Ave. Chicago, Illinois 60645

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

312.575.0480 www.kudangroup.com

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

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

RE PR DU IC CE E D!

REL PRN DISUT IECW CINE E DG!! LI NE ST W IN G!

2 BREAKFAST LUNCH ONLY PLACES One in a strip mall the other free standing: $80K and $275K 6 FAST FOOD PLACES from $45K to 295K 1 RESTAURANT FOR LEASE; Monthly Rent Low: $ Call 1 PIZZA OPERATION Only $75K 1 ITALIAN RESTAURANT $295K - Option for Property 1 RESTAURANT and 6 Apartments $495K 4 RESTAURANT-BAR-PIZZA from $375K to $1,795K 3 SPORTS BARS RESTAURANTS from $475K to $1,695K 1 SPORTS BAR and 5 STORES $2,875K

NEW LISTINGS & PRICE ADJUSTMENTS! Andersonville- 1463 Leland Ave. - Business for Sale

LI NE ST W IN G!

A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE

Vince Ferraro

Real Estate Services Restaurant Brokerage Division

LI NE ST W IN G!

PONTARELLI ASSOCIATES

LI NE ST W IN G!

MEMBER: CRBA

SPORTS BAR: Corner, NW suburban location. Great lease. Video gaming! Fully ﬁxtured with complete kitchen. Upscale casual or breakfast/lunch will work here also. FF&E @ $125K RESTAURANT, BAR & BANQUETS: 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.

RE PR DU IC CE E D!

“Trophy Building.” Includes fully equipped restaurant/bar and 3 income apartments. Well maintained and ready to concept. REAL ESTATE, FF&E @ $495K.

RE PR DU IC CE E D!

NW SUBURB: Heart of downtown, across from train station. Mixed-use

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.

RLE PNR IDS EIW TUIC CE NEG D! !

FACILITY: Near west suburb. Full kitchen. Includes on site café or party room. Easy conversion to fast food or your concept. FF&E @ $50K...OBO

DELLS AREA: T-key, family-style with liquor license. Freestanding. Living quarters. Paved lot. Est. 1988. REAL ESTATE, BIZ, FF&E @ CALL!!! DES PLAINES: 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,

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847-778-3571 MEMBER: CRBA

march 33-40-classifieds.indd 36

LI NE ST W IN G!

patio, apartment, garages, paved lot and... a 3 bedroom house!! Across from planned development. Package @ $749K.

TAVERN: Get ready for spring! Near Great America! Includes apartment, volleyball courts and picnic area. Financing! BIZ, FF&E... REDUCED to $125K!

East Albany Park- 4456 N. Kedzie Ave. - Retail Space for Lease

Retail space for lease in heart of East Albany Park. Surrounded by retail shops, restaurants and only .2 miles from Kedzie Brown Line. Strong vehicular and pedsetrian traffic. Size: 800 SF Rental Rate: $1,000/Mo. (Gross) Contact: Anthony/Jarrett

Bridgeport- 234 W. 31st - Rocky’s Sports Bar & Restaurant Sports bar/restaurant with a Tavern License. Sizable outdoor patio and beer garden. Conveniently located blocks from Guaranteed Rate Field and Dan Ryan Expressway. Size: 3,300 SF (Indoors) Rental Rate: $4,000/Mo. (Net) Price: $195K Agent: Juan Carlos

West DePaul- Confidential Code #A148- Real Estate and/or Business Freestanding restaurant near busy intersection. Features a large kitchen, bar area and full basement. All FF&E included, along with Retail Food and Incidental liquor licenses. Size: 2,626 SF (Bldg.) 2,700 SF (Lot) Price: $695,000 (R.E.) $124,900 (Bus.) Agent: Adam

Evergreen Park- Confidential #C109 - Real Estate & Business for Sale

Longstanding South Side bar. Local hangout with large patio, multiple TVs. Pizza business with to-go pick-up window. 30 parking spaces. Size: 2,300 SF (Bldg) 3,128 SF (Lot) Price: $650,000 (R.E.) $100,000 (Business) Agent: Bob

Lakeview- 962 W. Belmont Ave. - Asset & Licenses Sale Only Located on hard corner of Belmont & Sheffield, .5 mile from Wrigley Field & steps from 5th busiest L-train. Fully-equipped with Incidental Liquor, Outdoor Patio & Retail Food licenses. Size: 2,645 SF (Indoors) 600 SF (Outdoors) Price: $194K (Assets + Licenses) Agent: Jarrett

Wrigleyville- 3555-57 N. Broadway Ave. - Business for Sale

Below market rent! Newly built-out restaurant with outdoor sidewalk seating. Profitable business just 3 blocks of Wrigley Field. Ideal space for delivery, carry-out and casual dining. Size: 1,900 SF (Interior) Rental Rate: $3,400/Mo. (Gross) Price: $125,000 (Bus.) Agent: Jarrett

West Loop- 820 W. Jackson Blvd. - Tapworks Bar/restaurant with brand new build-out. Beautiful decor with new windows, reclaimed wood and brick interior, full kitchen, large basement for storage, office and extensive draft system. Size: 4,741 SF (Ground Floor) 1,815 SF (Basement) Price: $199,000 (Business) Agent: Jerrod

Midlothian- Confidential #C108 - Real Estate & Business for Sale Classic pub with full bar and dining room, multiple patios and high revenue video gaming. Located in the Central Business District. Separate carry-out and to-go business. Size: 5,029 SF (Bldg.) 29,787 SF (Lot) Price: $1,250,000 (R.E.) $310,725 (Bus.) Agent: Chad

Lakeview- 905 W. Belmont Ave. - Gyro Mena

Great fast casual restaurant available in the heart of Lakeview. Space comes complete with a large black iron/exhaust system and a full basement. All FF&E included in sale. Size: 1,250 SF Rental Rate: $45/SF (Net) Price: $199,000 (Business) Agent: Adam

LI NE ST W IN G!

acre. Seats 175, parks 200. Fully equipped T-key. REAL ESTATE @ $1.2M.

RLE PNR IDS EICW UTIC E NEG D!!

CASUAL: Afﬂuent NW suburb, just off I-90. Freestanding brick building on +/- 1

Restaurant and catering business with below market rent & all FF&E included. Retail Food, Incidental Liqour & Catering Liquor licenses included with purchase of LLC. Size: 2,090 SF Rental Rate: $2,250/Mo. (Gross) Price: $74,900 (Business) Agent: Adam

Portage Park - 4354 N. Cicero Ave. - Retail Space for Lease

Corner retail space on very busy intersection of Montrose and Cicero. Building surrounded by four bus stops, the Mayfair Metra station and easy access to Kennedy Expressway. Size: 650 SF Rental Rate: $775/Mo. (Gross) Agent: Anthony/Jarrett

Tinley Park- 18305 S. LaGrange Rd.- Real Estate for Sale or Lease

Highly visible freestanding restaurant on 1.81 Acre lot. Prime location in front of two hotels with 270’ of frontage. Includes FF&E. Restaurant may be divided for the right tenant. Size: 7,923 SF (Bldg.) Rental Rate: $13/SF (NNN) Price: $1,450,000 (R.E.) Agent: Adam REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM

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

MEMBER: CRBA

2/10/17 2:49 PM

Food Industry News® March 2017

Page 37

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Only From

Email—nick.dibrizzi@cbexchange.com

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

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: $799,500 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.

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! NORTHWEST SUBURBS-DOWNTOWN ARLINGTON HEIGHTS Italian deli/Pizzeria. 1,900 SF, seats 40, plus outdoor patio. Real $$$ Maker, established for 30 years. Selling business, fixtures & equipment. Some owner financing to a qualified buyer.

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.

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! 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.

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.

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

Fast Casual Restaurant w/ bus, Property + Income Producing. Priced to Sell. Property & Restaurant Upper $3Ks. Call for Details!!!

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. Property repriced mid $3Ks.

PIZZERIAS WITH BANQUETS

Multiple locations. Starting from upper 400Ks. Long established, over 50 years of history. Has gaming! Seller retiring. EXTREMELY CONFIDENTIAL Call for details.

Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease Limited hours. Possible owner ﬁnancing. Asking $99,000 OBO.

RESTAURANT/BANQUET FACILITY

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

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PANCAKE HOUSE

PIZZA/DELI CONCEPT

Apx 2,500 Sq. Ft. Seating for approximately 65-80. Great Lease, Heavy Trafﬁc Area just outside of the Loop. Near Greek Town – a community favorite, limited hours. Pride of Ownership, Asking $119,900

SHRIMP HOUSE

Freestanding 2,500 sq. ft. restaurant. A community favorite! Seats 60. Abundant parking. 4-5 star reviews on Yelp, Facebook and TripAdvisor. Asking low 300Ks. Call for details.

SPORTS BAR/GRILL

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!

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

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

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

2/10/17 2:49 PM

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Food Industry News® March 2017

www.foodindustrynews.com

BERWYN

Ever Wanted to Run Your Own Business?

NRT

If You Answered “YES” Now Is Your Chance! Available in Time for Busy Spring Season 9900 S. Pulaski Road // Evergreen Park, Illinois Building Size 3,200 SF Lot Size 7,800 SF Seating 54 (18 booths)

Highlights - Mixed-use zoning - Signalized intersection - Includes 2-bedroom home - Successful 39 yr business - 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

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

773-551-7168

FAST FOOD BUSINESS –— FOR SALE ––

1,800 sq. ft. restaurant with drive-thru. Located in Hammond Indiana. Newer building on a busy street. Plenty of parking. Includes kitchen equipment, furniture, ﬁxtures and more. Will train new owner. Asking $100,000 Call Dino (219) 595-2005

FOOD INDUSTRY NEWS

4” x 2” .............................. $100

4” x 8” .............................. $397

6” x 2” .............................. $150

4” x 10” ............................ $497

4” x 4” .............................. $200

10” x 6” ............................ $662

CLASSIFIED RATES

4” x 5” .............................. $250

FULL PAGE ......................... call

2” x 2”.............................. $50

4” x 6” .............................. $297

FOR SALE

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

773-213-3333

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

$675,000

Call Wesley at 773-671-1273

march 33-40-classifieds.indd 38

The Importance of Knowing When To Shut Up There are times when it’s best to play it “close to the chest” and keep your candid opinion in check. Think first: 1: When you are talking to your boss’s boss. That’s not a time to be candid unless your boss has asked you to be. 2: When your boss has already gone on record. That’s another good time to be diplomatic, especially if you don’t agree with his or her assessment of the situation or problem. You owe the boss a certain degree of loyalty. 3: When you’re in a meeting. Unlike a one-on-one conversation, many people figure into the situation. They will recall what you say and hold you to it. 4: When your job is on the line. Just as you must tell the truth when your job is on the line, you must also be tactful and diplomatic. There’s room for both... if you think before you say it.

CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!

Rule #1

For Success If you don’t take care of the customers... Someone else will. Compliments of

847-699-3300

2/10/17 2:49 PM

Naked Passion…No Preservatives,

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The Sample is Free. You Won’t Be Disappointed ...And Your Customers Will Love It! Give Us A Try Today!

Quality Food Brokers (847) 797-1006 march 33-40-classifieds.indd 39

Fulton Market Distribution (312) 421-5566 2/10/17 2:49 PM

Page 40

www.foodindustrynews.com

Attention Suppliers Get Connected To Buyers

Food Industry News® March 2017

TRAVEL With Valerie Miller DESTINATION: PERFECT NORTH SLOPES LAWRENCEBURG, INDIANA

Food Industry News Magazine

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

Monthly Hot Leads Report Program

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

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

E-Blast Programs

Get your message directly into the hands of buyers on their mobile or desktop device by running an e-blast program. You control the content, the timing and the areas you wish to target. Series of 3 E-Blasts: $750.

Send Your Brochure to FIN Subscribers

We offer the most affordable and effective way for you to get your brochure, flyer, coupon or rebate form into the hands of qualified buyers. You provide us with the brochure and we insert it into the magazine which goes directly to decision makers. Price per piece: 8.5”x 11” flat insert 14¢ each 11”x 5” folded card insert: 12¢ each

march 33-40-classifieds.indd 40

Getting There: Drive (approximately a 4 1/2 hour drive from Chicago) (Approximately a 35 minute drive from Cincinnati) Perfect North Slopes is a ski resort in southwestern Indiana. You can ski, snowboard or go snow tubing. They have one of the largest tubing areas in the country. They have 23 lanes including their superlanes which allows for your entire group to go down together. Slide down a snowy 1200 ft. long run and then effortlessly ride one of two Magic Carpet conveyor lifts back to the top of the hill. The Magic Carpet is a stateof-the-art moving sidewalk; no need to climb back up the hill.

If you’re looking to ski or snowboard, they have some options for you. Daily Lessons include: n First Time Ski/Snowboard Lesson – The first time ski/snowboarding lesson is included with every lift ticket purchased. Take advantage of this lesson and learn the basics for a great day on the slopes. Lessons are 50 minutes long and taught on the hour. For ages 4 and up. n Green Chair Beginner Lesson - Learn the basics to move from the beginner area to slightly steeper slopes. For ages 9 and up. n Private Lesson – Private instruction. Take your skiing or snowboarding to the next level. n Adult Lesson Series – A great program for those who are looking to improve and advance their skills on the snow. Ski/Snowboard equipment is available for rental. You can also purchase gear at the Loft Shop located in the East Lodge on the property. Goggles are recommended and waterproof clothing. Don’t forget your gloves or mittens. Remember to dress accordingly. Take a break from skiing and tubing and head over to the Chow Corral located in the Main Lodge. Get something to eat or drink and unwind. Accommodations: It depends on how close you want to be to the ski area The two hotel properties closest to the resort are the Baymont Inn & Suites and the Comfort Inn & Suites. Chain hotels can be found along the way too. Since Cincinnati is so close, you could find a hotel there and take some extra time to explore the city. Have some winter fun with the family. Perfect North Slopes is located at 19074 Perfect Lane in Lawrenceburg, Indiana. For more info log on to- perfect north.com Tip: check the weather conditions and snow report before you go.

2/13/17 4:05 PM

Food Industry News® March 2017

Page 41

Mechanical24 and Ice Solutions24 Official Ribbon Cutting Event

STAFFING DONE RIGHT

Short Term • Long Term • Contract-To-Permanant Remove the burden of hiring, firing and retaining staff by working with us.

Mechanical24 recently celebrated in style at their official Ribbon Cutting event. This event was held on their premises and generously attended by their most loyal customers and friends as well as the Barrington Chamber of Commerce who officiated the Ribbon Cutting ceremony.

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

n Packaging n Sanitation n Line Workers n Packers/Pickers n Forklift Drivers n Light Assembly n Shipping/Receiving n QC Specialists n Clerical n Warehouse n Bakers

More Than Five Locations For Greater Access To Local Employees

Boost your Career Industry Recognized Certification Mechanical 24 is a full-service Heating, Ventilation, Air Conditioning and Refrigeration company that services the food industry in both the commercial and industrial realm. They pride themselves on superb customer service, conducting efficient and effective work the first time around and boasting extremely competitive pricing. 2017 has started off strong for the growing East Dundee based company. They launched their new division called Ice Solutions24, which leases ice machines to both the commercial and industrial industries. Ice Solututions24 offers a much more robust plan than its competitors, increasing customer savings in regards to their energy and water bills, as well as overall efficiency and productivity of each unit. The Ice Solutions24 team ensures that each machine they work on is in optimal working condition to meet customers’ needs as well as keeping health and sanitary standards as a top priority. For any HVAC, refrigeration, or ice machine needs ,you can contact the team at (847) 987-9738 or email any queries to info@mechanical24.com

The Modern Breakfast Daypart

Leader in Culinary Competitions Fun Educational Events Membership Benefits

Global Recognition Networking

Call: (872) - CHEF (2433) Visit: ccpChicagoland.org

McDonald’s Tests Delivery

McDonald’s launched its first large-scale test of a delivery partnership with UberEATS in four Florida markets. Customers can order online or via the UberEATS app and have their meals delivered for a $4.99 fee. – Adapted from The Miami Herald

Nearly two-thirds of Gen Zers (62%) like eating breakfast at nontraditional times, which is the highest response of all generations. These younger diners enjoy breakfast foods as a mid-morning snack, lunch, dinner and late-night snack or meal option. Gen Zers also respond highest to saying they would visit a restaurant not typically frequented if the venue offered breakfast fare beyond the morning hours (48% of Gen Z compared to 40% of the total population). Operators serving this demographic would do well to extend the availability of their morning menu into the afternoon and evening. Creating smaller snack-size portions of items such as biscuits and pancakes, and savory interpretations of sweeter breakfast dishes will really capitalize on Gen Z’s interest in breakfast at nontraditional times. – Source: Technomic Inc; Smuckers Foodservice Breakfast Brief

march 41-48b.indd 41

A True Delight In Every Bite! x 301

More Chicken on the Menu

Fried chicken is gaining popularity at quickserve eateries thanks to restaurants such as Chick-fil-A, KFC and chef David Chang’s Fuku. Even chains that don’t focus on chicken are getting on board; Taco Bell launched a Naked Chicken Chalupa with a fried chicken shell. – Adapted from Business Insider

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SHMOOZEFEST!

Food Industry NewsÂ® March 2017

2/13/17 4:11 PM

Food Industry News® March 2017

Thank You to Our Generous Shmoozefest Raffle Prize Suppliers

375 Park Avenue Spirits ACF Chefs & Culinary Professionals of Chicagoland AlGelato Alpha Baking Anichini Brothers Meats Big Shoulders Coffee Co. Bistro Soups Captain Ken’s Foods Caputo Fresh Markets Chefs Quality Meats Connie’s Pizza CSI Coker Service, Inc. Culinary Classics Devanco Foods Dessert Concepts E. Formella Eli’s Cheesecake Company El Naciamento Tequila Emporium of Balsamic En Fuego Restaurant Farmer Bros. Hilton Garden Inn Desplaines Illinois Casualty Company InstantWhip Chicago Jim Beam Brands Lezza Spumoni and Desserts LPS/ CRM Mechanical 24 Milano Baking Company Moretti’s Neil Jones Food Company Olympia Food Industries Original Juan Hot Sauces People’s Gas Promark Liquor Distributors Redco Foodservice Equipment Roland Foods R. Whittingham Meats Safe T Step Scharf Banks Marmor LLC Simply Baked Gluten Free The Faucet Shop The Patio Restaurants TriMark Marlinn Two Fat Guys Gourmet Sauces Vicki Reigheimer & Associates Vienna Beef Wondertucky

march 41-48b.indd 43

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“Thank-you” Inspires Work

Bosses who believe hard work is its own reward are in the minority, according to a nationwide survey. Adia Personnel Services asked 1,292 human resources professionals if they believed employees should be thanked for a doing a good job. An overwhelming 94 percent agreed that “frequent thank-you’s help motivate staff and reduce turnover.” One respondent added, “Telling them when they’re doing something right reinforces desired behaviors.” Four percent feel that “a performance review is the appropriate place for rewarding employees.” Less than 1 percent refuse to subscribe to the management philosophy “catch them doing something right.” These few respondents believe that employees do not need to be thanked for doing jobs they are paid to do.

Plan Safety Meetings Around These Pointers

Kindness is the language which the deaf can hear and the blind can see.

Regular safety meetings demonstrate the importance you and your organization place on safety. But to work, safety meetings have to address real issues and tackle them seriously. Here are some pointers: l Be short and specific. Employees will have an easier time remembering two or three specific ideas rather than a dozen or more. Pick a theme for the meeting—lifting, for instance, or computer ergonomics—and cover that. l Ask questions. This is your best opportunity to find out what works and what doesn’t from the people who deal with safety issues every day. Ask for their input and feedback on how their jobs can be made safer. l Answer questions. Always allocate time on your agenda for discussion and Q&A. If you don’t have an answer, say so—but then find out and communicate your commitment to safety. l Provide a handout. Always give team members something to take away with them. Even a one-page list of reminders they can post and refer to will help anchor your safety message in employees’ minds.

Successful Leaders Reflect on Success

“The real test is not whether you avoid this failure, because you won’t. It’s whether you let it harden or shame you into inaction, or whether you learn from it; whether you choose to persevere.” – Barack Obama

— Mark Twain

ATM Placements & EMV Kit Conversions Upgrade your ATM to be EMV card compatible as reverse liability is now in effect! Upgrade before the end of 2017 or you could be at risk!

Make an ATM your next great profit center. Call Mike Boyd, President:

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will be our doubts of today.” –Franklin D. Roosevelt

“People who succeed have momentum. The “Character cannot be more they succeed, the developed in ease and more they want to sucquiet. Only through exceed, and the more they perience of trial and suffind a way to succeed. fering can the soul be Similarly, when someone strengthened, ambition is failing, the tendency is “The only limit to our inspired, and success to get on a downward spi- realization of tomorrow achieved.” –Helen Keller ral that can even become a self-fulfilling propheMaximize Your Potential. cy.” –Tony Robbins

Advertise Here.

“If you really look closely, most overnight successes took a long time.” –Steve Jobs

FOOD

INDUSTRY NEWS FOUNDED 1982

2/13/17 4:11 PM

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PROTECT YOUR BUSINESS FROM HIGH ENERGY COSTS Act soon to lock in historically low power prices, even through 2020

Electric ■ Natural Gas ■ Demand Response ■ Fuels ■ Renewable Energy Credits Manage Your Energy Costs, Reduce Your Expenses, and Reduce Risk! To See How Much You Can Save, Call Mike Hyman, Owner, 630-817-3164

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

International

Ordering App - Canada

Customers of Tim Horton’s and Burger King in Canada will be able to place and pay for orders ahead of time using an app set to be rolled out this spring by parent company Restaurant Brands International. A trial of the app is being carried out at 25 Tim Hortons locations in Ontario and 25 Burger King locations in Miami. – Adapted from The Toronto Star

The man who views the world at 50 the same way he did at 20 has wasted 30 years of his life. –Mohammad Ali

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South American Spirits Make a Strong Showing in 2017 The rise of cachaca and pisco has paved the way for more South American spirits to enter the US market, and spirits and flavor profiles from the continent are expected to pop up on more cocktail menus this year, according to the 2017 Culinary & Cocktails Trend Forecast from Kimpton Hotels & Restaurants. Citrus fruits and singani, a Bolivian grape brandy similar to pisco, are likely to show up in more cocktails as the trend gains steam, Kimpton’s director of bars, Mike Ryan, said. – Adapted from SmartBrief Food & Beverage

Food Industry News® March 2017

Nuggets According to the Food and Agriculture Organization of the United Nations, street foods are ready-to-eat food and beverages prepared and sold by vendors on the street, in markets, from mobile carts and similar places. The organization estimates that street food is eaten each day by 2.5 billion people around the world. Four to 10 percent of food purchased by a foodservice operation is discarded before ever reaching a guest, according to LeanPath. By keeping tabs on and reducing waste, chefs and operators can cut food costs and increase profits. For more on food waste reduction, visit Conserve. Restaurant.org. Hunts Brothers Pizza, headquartered in Nashville, Tennessee is family owned and operated with over 50 years of industry experience. Their pizza is currently available in more than 7300 locations in 28 U.S. states. Girl Scouts of America is celebrating 100 years of Girl Scouts selling cookies by introducing new Girl Scouts Smores cookies in select markets during the 2017 cookie season. More than 59 million American women alive today participated in Girl Scouts during child-

Building on the recent success of the many new product introductions from Welch’s, Two Rivers Coffee has teamed up with the historically innovative company to produce a line of great tasting fruit ciders. Keeping with the Welch’s tradition, the ciders come in a wide range of fl avors that are fun and delicious.

hood. O’Hare International Airport (ORD) is United Airlines’ hometown hub and the fifth busiest airport in the world. Route 66 is one of the most well-known roads in the country. The road passes through eight states, Illinois, Missouri, Kansas, Oklahoma, Texas, New Mexico, Arizona and California. Stand anywhere in Michigan, and you are within 85 miles of a Great Lake. The state of Michigan has more than 11,000 inland lakes and 36,000 miles of rivers and streams. Storing bread in the refrigerator can cause it to dry out faster. The board game, Scrabble is sold in 121 countries and comes in 31 different languages. Merriam Webster has an Official Scrabble Players Dictionary. The top selling Little Debbie®varietes are oatmeal crème pies, Swiss cake rolls and nutty bar & wafer bars.

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Food Industry News® March 2017

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Peet’s Coffee Social Responsibility Effort

Monday April 3rd, Peet’s Coffee® announced its People & Planet™ effort, an initiative featuring curated coffees that highlight the 2017: The Charlie brand’s decades long heritage of caring for farmer comTrotter Food & Wine munities at origin and for the environment. By combining under Spring Festival! one umbrella a number of craft Galleria Marchetti, coffees that deliver social and en825 W. Erie in Chicago vironmental benefits, Peet’s aims (one block west of Halsted) to educate and empower consumers to make more impactful VIP Reception at 5.30 PM choices about coffee consumpCost: $99.00 tion. (Hors D’Oeuvres with Cham“In establishing People & Planet, we are not only able to pagne, greet and meet the showcase and expand the reach Chefs, the Sculptor, plus all of some of our favorite coffees, from General Admission) but we are also better positioned to share the stories of our longGeneral Admission at 6PM standing social responsibility Cost: $79.00 efforts,” said Doug Welsh, VP of (All 20 Restaurants Food, Coffee and Roastmaster, Peet’s Wines, Beers, Live music Coffee. “The coffees included as & Dancing, Silent auction part of the initiative underscore important components of the journey we are on to ensure, in equal measure, tables, Engraved souvenir wine glass, etc. that we are supporting our farmers and the environBe part of an historic moment while also providing remarkable quality coffees.” Find more information at peets.com/peopleandplanet.

Think Better Beef

With Simply Essentials™ beef, you can put tender, juicy beef back at the center of your plate and feel good about the choice you make. Simply Essentials is a revolution in beef processing that yields delicious cuts of All Natural Black Angus Beef that have up to 48% less cholesterol and nearly 400% more Omega-3 fatty acids (the nutrients that support brain health and proper metabolism). It’s time to stop compromising for protein in your diet. It’s time to pick up your steak knife and demand your beef back. It’s time for Simply Essentials: ■ Premium Black Angus Beef ■ All Natural and humanely raised in the heartland ■ Up to 48% lower cholesterol than conventional beef ■ Up to 400% more Omega-3’s than conventional beef (a nutrient that support brain health and proper metabolism). ■ Cooks up tender and juicy at lower heat (searing in the flavor) ■ More affordable than grass fed beef For more information, visit simply-essentials.com

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ment while sampling great food and wonderful cocktails, wines, beers & more from Chicago’s best restaurants throughout T he evening. Don’t miss the best part of the night when Chicago acclaimed sculptor, Mr. Virginio Ferrari unveils the bronze life-Size statue of Chef Charlie Trotter. Sponsors, ticket sale information & line up of participating restaurants to be announced. Enjoy being part of this amazing event to ensure that Chef Charlie Trotter’s impact on Chicago and the culinary world is never forgotten. Bust for Charlie Fund Committee Chef Didier Durand, Chairman

773-620-3986 chefdidierdurand@ yahoo.com

CHEF PROFILE

Kaushik Guha Hakka Bakka Kati Rolls 1251 W. Fullerton Ave. Chicago, IL 60614 872-802-3968 BIRTHPLACE: Roseau, Commonwealth of Dominica CURRENT POSITION: Chef/Owner of Hakka Bakka Kati Rolls FIRST FOODSERVICE JOB: My fi rst long term foodservice job is actually owning Hakka Bakka. Prior to this, I worked at a few quick serve restaurants to get a feel for how things work. FAVORITE FOOD: Kati Rolls!!! These are pan seared unleavened flat bread coated with an egg. The Kati Roll is filled with chicken (or any other protein), then onions, chilies, and cucumbers are added to it with a dash of lemon juice. AWARDS/HONORS: Chicago Eater has voted us as one of the best Indian restaurants in Chicago several times. MEMORABLE CUSTOMERS: One lady who un-fl inchingly took money out of my employee tip jar (saying she dropped it in there) to pay for her food. WORST PART OF JOB: Time away from my daughter. MOST HUMOROUS KITCHEN MISHAP: Once I was making a soufflé in the oven. Baking and confectionery are not my strong suits. So this souffl é batch was turning out to be beautiful. I looked into the oven and they looked glorious and risen. I opened the oven a little bit to check on the browning. When things looked satisfactory, I closed the oven door. Much to my horror, before my very eyes, most of the soufflés deflated like a burst balloon since I had closed the oven door too hard. FAVORITE FOOD TO PREPARE: Chicken Tikka Wings, which are a new product that we started at our restaurant. We make a Tikka Sauce on the frying pan in which we coat and fl ip the baked wings. WHAT PART OF YOUR JOB GIVES YOU THE MOST PLEASURE: My food seems to really strike a chord with babies and toddlers. And my restaurant has a cult following of little tykes. The best part of my day is when one of my regular pint size customers come in and can’t seem to get enough of the Chicken Tikka and Rice and their parents stop them from over eating. IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY? An applied economics consultant. I was an applied economics consultant for 8 years for various consulting firms before I started my restaurant. BEST ADVICE YOU EVER GOT WAS: Put your money where your mouth is (and I did it literally!) WHERE DO YOU LIKE TO VACATION? Lucerne, Switzerland WHAT DO YOU ENJOY MOST ABOUT FOOD INDUSTRY NEWS? The endless information about Chicagoland news and events in the restaurant industry.

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Mo taura (com woul fered

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Intro Gets Modern Dim Sum Menu

www.foodindustrynews.com

Coming off the success of the dim sum pop up at Intro last month, Chef Stephen Gillanders, Chef CJ Jacobson and Chef Aaron Martinez have returned to the kitchen to collaborate on the next iteration of the restaurant- a modern dim sum concept, which launched in time for the Chinese New Year. “For this new concept, we wanted to create a menu of things that we love to eat,” says Intro’s Executive Chef, Stephen Gillanders. “I have eaten so many amazing foods during my experience traveling in Asia and with this menu, I picked some of my favorites from certain categories: noodles, seafood, meat, vegetables, dumplings, and more.” The menu will be a collaboration between the three chefs, reflective of all their cooking styles. “There is a very natural harmony to the way the three of us cook. We all enjoy being around each other and being in the same kitchen provides us the ability to bounce ideas off of one another. Having that dynamic results in a better product because after all, two heads are better than one and we have three,” said Gillanders.

Nice Guys Finish First

Who says nice guys finish last? According to a study done by researchers, “nice guys” get the best results from their subordinates. Of the 16,000 executives studied, the 13 percent identified as “high achievers” tended to care about people as well as profits. On the other hand, average achievers concentrated on production, while low achievers were preoccupied with their own security. Here are some other ways high and low achievers differ: n High achievers viewed subordinates optimistically; low achievers showed a basic distrust of subordinates’ talents and skills. n High achievers sought advice from their subordinates; low achievers didn’t. n High achievers were listeners, whereas moderate achievers listened only to superiors, and low achievers avoided communication and relied on policy manuals.

Intro is located at 2300 N. Lincoln Park West in Chicago

Southside Smitti’s is a personal favorite. As Chicagoans, we have seen a lot of giardiniera that is cut too small, milky looking and just not fit for the Chicago palette. Southside Smitti’s Hand Crafted giardiniera delivers a superior taste and crunch. It is a nicely balanced mix of jalapenos, green and red bell peppers, celery, carrots, garlic, spices, vinegar and oil. Add it to anything, but in our house, its perfect on thick cuts of fresh, crusty bread. Find ‘em at southsidesmittis.com.

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Food Industry News® March 2017

Chicagoland News 18th Annual Wingfest takes place on Sun. Mar. 5th, 2017 from 1 p.m. – 5 p.m. at UIC Pavilion 525 S. Racine in Chicago. Hosted by WGN TV’s Pat Tomasullo and benefiting the Illinois Restaurant Association Educational Foundation. Café Billiards—a new bar, billiards, dining establishment with outdoor beer garden plans to open in the Spring 2017 at 1230 5th St. in Lincoln, IL. Celebrate St. Patrick’s Day at the James Joyce Irish Pub located at 7138 Windsor Ave. in Berwyn. The James Joyce opened in 2000 and was designed as a neighborhood Irish Pub brought here to the states through the vision of owners Colin and Chalky, who both hail from Ireland. Chicago Flower & Garden Show will be held at Navy Pier in Chicago from Mar. 1826. Chicagoland Pet Expo will be held at Arlington International Racecourse in Arlington Heights, IL from Mar. 17-19. Heroes & Villains Fan Fest will be held at the Donald E. Stephens Convention Center in Rosemont on Mar.25-26th. Lake County Restaurant Week—10 Days to Savor will be going on from March 2nd - 12th. Lettuce Entertain You will be opening Beatrix West Loop at 834 W. Fulton Market, a neighborhood coffeehouse, restaurant and market in spring 2017. This will be their third location. Current locations are 519 N. Clark and 671 N. St. Clair in Chicago. Macy’s Inc.— one of the nation’s premier retailers and Garrett Brands, owner of Garrett popcorn shops announced that Garrett brands will acquire Frango, a distinguished choc-

Above: One of the exquisite wedding cakes from Gerhard’s Desserts of Lake Forest, IL. Gerhard’s is the much-lauded and very loved gourmet European bakery featuring handcrafted breads and wedding cakes, plus pastries & espresso. See their ad on page 6.

olate brand from Macy’s Inc. O’Shaughnessy’s Public House located at 4557 N. Ravenswood in Chicago is an authentic Irish Pub serving Irish and American fare along with 28 beers on tap, Irish Whiskeys and spirits. Open for lunch, dinner and weekend brunch. St. Patrick’s Day dyeing of the Chicago River will take place at the Columbus Street Bridge on Mar. 11, 2017. Hot “G” Dog, 5009 N Clark, Chicago carries the Hot Doug’s model to Andersonville. Duck fat fries are alive and well there, as are exotic and very tasty sausages. Weekly specials offer awesome surprises.

The Frontera Farmer Foundation — which has given nearly $2 million in grants to Midwestern farmers — is engaged in a new philanthropic partnership with FamilyFarmed. A major fundraising event, scheduled for the Art Institute of Chicago on April 30, will celebrate the 30th anniversary of Rick’s Frontera Grill and raise money to support the Frontera Farmer Foundation and FamilyFarmed in their efforts to help farm and food entrepreneurs succeed and built the market for Good Food.

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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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