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FOOD INDUSTRY NEWS SEPTEMBER 2019

37 CELEBRATING

YEARS

FOOD

Reserve Your Trade Show ILLINOIS FREE TUESDAY, Booth Space Now September FOOD INDUSTRY 17, 2019

Trade Show

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INDUSTRY NEWS FOLLOW US ON FACEBOOK AND TWITTER!

Tuesday September 17, 2019

FOUNDED 1982

The Second Annual Illinois Food Industry Trade Show brings together grocers, restaurant operators and other purveyors of food service to taste and learn about a wide array of products and services. EXHIBIT SPACE $875.00

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AROUND CHICAGO: BIG SAMMY’S .................... 30 CHEF PROFILES ......................................... 45 CHICAGOLAND NEWS ....................................25 CLASSIFIEDS .........................................36-38 DINING WITH MS. X ...................................... 4 DIRECTORY ...........................................33-35 NATIONAL NEWS ......................................... 8 NUGGETS ................................................. 16 PEOPLE SELLING THE INDUSTRY...................... 28 TRAVEL: NASHVILLE .................................... 23 Introducing the Silver Platter Savings Program, where select vendors will offer Food Industry News readers special pricing, discounts or rebates on their purchases. See page 31 for details.

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Rouxster’s Cookhouse Serves Mariano’s Locations With the opening of Rouxster’s Cookhouse, Mariano’s customers will now be able to enjoy a Nashville-style chicken and fish concept with an emphasis on fun comfort food, fresh ingredients and lots of flavor, helmed by local chef John Meyer. “At Mariano’s we are all about the experience, and Rouxster’s Cookhouse will provide just that,” said Michael Marx, President, Roundy’s Division. In addition to Cookhouses within Mariano’s in Bronzeville and Park Ridge, there’s their newly-opened South Halsted location with more stores planned for the future. At Rouxster’s, customers can order from a great selection of sandwiches

like the oven-roasted or Nashville Hot Chicken and Fried Catfish. There is a grilled Jamaican Jerk Chicken sandwich with Chef Meyer’s special jerk sauce and Shrimp Po Boy. All sandwiches will feature a special sauce, coleslaw and pickles in true Southern style. All seasonings, batters and breading are created by Chef Meyer. Turkey Chili and freshly made Chicken Gumbo, along with sides such as Smoked Gouda Mac & Cheese, Potato Salad and Collard Greens round out the savory section of the menu! Don’t miss dessert as Chef Meyer is famous for his Banana Pudding, Bread Pudding and Sweet Potato Pie. Continues on page 13

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Food Industry News® September 2019

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Gloria Cacciatore Turan with Dennis Anthony Levy

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

312-264-6055 FOOD INDUSTRY NEWS 1440 Renaissance Drive, Park Ridge, IL 60068

847-699-3300 Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller, Advertising/Vice President 847-699-3300 x12 Nick Panos, Corporate Counsel Davy Kusta Independent Advertising Consultant (708) 439-1155 James Contis 1927-2013 Food Industry News Issue 8, August 2019 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________

For advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 20198 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America

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“We take great pride in our spicy Jamaican food. But we want our insurance to be the exact opposite of spicy: Predictable, reliable and rock solid. And that’s exactly what Gloria Cacciatore Turan and her team at Jos. Cacciatore Insurance have done for over ten years. Our food is exciting. Our insurance is perfectly boring. Which is exactly what we count on! Thank you, Gloria, for your consistency, thoughtfulness and professionalism!” Dennis Anthony Levy, Owner Good To Go Jamaican Cuisine 711 Howard Street • Evanston, IL 60201

Prioritize Prioritizing tasks takes a lot of mental effort, so you should plan to think about your day or week when your brain is the freshest. Then, organize your time considering which tasks are most important, how much time you’ll need for each, and the best time of the day or week to complete them based on your body’s rhythms. Establishing routines around the way you carry out regular tasks makes you more efficient and productive. Stick to set routines for starting and completing new projects or delegating tasks to others.

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Food Industry News® September 2019

DINING WITH

MS. X SEPTEMBER, 2018

7-ELEVEN 2579 BALLARD RD. DES PLAINES, IL 847-297-5428. I must say

that no matter when I stop in this store, I am always greeted in a friendly manner. The guys that work there are so nice and helpful. I was having a brownie craving and right on the counter to the left of the checkout, they had some of their own brand of brownies and cookies. I tried a walnut and a plain brownie which were really good. One thing good about 7-Eleven is that it is convenient, quick and they have all sorts of snacks, drinks and essentials for you to choose from.

We offer six different brands incuding Halal. Each recipe is made with a unique taste, texture and flavor profile. Cones • Cooked & Sliced • IQF Strips

ANGELO CAPUTO’S FRESH MARKET 560 E. North Ave. CAROL STREAM, IL 630480-8200. First of all, the store itself is stunning and tremendously large. Take your time browsing the aisles and looking at all the different products they offer. As you enter, check out the hot bar, salad bar, gelato bar, coffee bar and the prepared meal section. Their prepared food section was incredible. Why cook when you can pick up? They have a full in-house bakery, a beautiful produce department and deli. My sister spent so much time in their cheese department checking out all the cheeses and talking to the staff. If you like Italian sausage, pick some up here because it’s homemade. Check out all the Italian specialties they have to offer too. This is an excellent place to shop!

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THE BLUE GATE RESTAURANT & BAKERY 105 E. Middlebury St., SHIPSHEWANA, IN 260-768-4725. Located in the heart of Amish country, The Blue Gate is famous for serving homemade, satisfying meals—from farm-fresh breakfasts, to all-you-can-eat family-style meals, to buffet style. You can’t go wrong with any option you choose. Choose your main courses and sides featuring their famous fried chicken, Amish beef & noodles, homestyle meatloaf, roast beef, mashed potatoes & gravy, dressing, green beans and more. I had the familystyle meal with all of the above and it was more food than I could even handle. But, I still took home a complimentary piece of their famous Sugar Cream pie for dessert. COUNTRY HOUSE 241 W 55th St. CLARENDON HILLS, IL 630-325-1444. I stopped in this place for a bite to eat while running errands. It was dimly lit, but cozy. The server recommended a burger they had on special that day, which was ½ pound and served with grilled onions on garlic bread. Since I wasn’t planning on breathing on anyone that evening, I ordered some onion rings and potato salad to go with my burger. The burger was cooked to perfection. It was so juicy and tender. The garlic bread just complimented it even more. Great food; I will be back to try their other menu offerings.

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THE HOWARD STREET INN 6700 Howard St. NILES, IL 847-583-0795. I had a beautiful dinner here on their patio overlooking the golf course. It was fun watching everyone zip around the parking lot in their golf carts. This is a restaurant and bar offering sandwiches, burgers, salads, pizza and some of the biggest beer battered onion rings I’d ever seen. You will definitely want to try them. They also have space where they host private parties and events. I recently attended a private party there and they did a very nice job. Everyone enjoyed the food and the venue. Stop in anytime; they are open year-round.

Devanco Label, All Natural, Oven Roasted Italian Beef. All are available cooked and sliced with Gravy or cooked whole with or without Gravy.

PALACE GRILL SANDWICH SHOP 1408 W. Madison Ave. CHICAGO, IL 312-2669529. This is a classic diner with the red, white and black décor. The place is also decked out with Blackhawks memorabilia. The staff there is great. Our friendly waitress sat down at our table with us to take our order. I ordered the Denver omelet; it was huge, loaded with ham, green peppers and onion, and choice of cheese. Breakfast dishes come with choice of hash browns, grits or fruit and choice of French toast, pancakes or toast. On the menu they have some cleverly named items which include the Blackhawks “Heart Stopper” Sandwiches and the “Power Play” Appetizer Platter. I loved the vibe in this place!

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RISE’N ROLL BAKERY & DELI 1065 N 1150 W, MIDDLEBURY, IN 574-825-4032. When you walk in this bakery/deli you’ll be greeted by stacks of freshly made, preservative-free powdered cinnamon donuts, cinnamon caramel donuts, cookies, pies, jams, chocolate almond brittle, soft cranberry granola bars and so much more! I had a roast beef sandwich with arugula on artisan bread for lunch, which was delicious. I had to take home some baked goods, so I opted for cinnamon rolls, donuts, granola bars, and a variety of jams. They let you sample some of their items as well. It was well worth the stop.

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Costco has grown to 770 global stores and more than $140 billion in 2018 sales with a business model that breaks with tradition in many ways. The warehouse retailer buys in bulk and keeps markups lower than the industry average, charges shoppers a membership fee and keeps its share price growing by prioritizing consumers and employees over shareholders. – Adapted from The Hustle

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Food halls appeal to diners looking for a wide range of cuisines that fit their individual needs, and restaurants can apply some of these same concepts. Offering a wide variety of dishes, tapping into the popularity of Asian cuisine and having options that are portable can work for food halls and full-service eateries alike. – Adapted from Food Newsfeed

Food Industry News® September 2019

IHLA Announces 2019 Annual Scholarship Awards Winners The Illinois Hotel & Lodging Association Educational Foundation (IHLAEF), the non-for-profit educational arm of the Illinois Hotel & Lodging Association (IHLA), has awarded 23 college students a total of $56,000 in scholarship funding for the 2019-2020 academic year. The IHLAEF awards annual academic scholarships to deserving Illinois college students pursuing hospitality management degrees throughout the country and has been a primary source of scholarship assistance awarding more than $550,000 to Illinois students across colleges and universities. The 2019 winners are as follows: Shalinee Abraham, DePaul University (Bolingbrook, IL); Tamika Bobo, University of Illinois at Urbana-Champaign (Homewood, IL); Keegan Davis, University of Nevada - Las Vegas (Galesburg, IL); Jasmine Dinkins, Johnson and Wales University (Hanover Park, IL); Rebecca Doman, University of Central Florida (Northbrook, IL); Kristin Dula, The French Pastry School (Saint Charles, IL); Bridget Ferguson, DePaul University (Argenta, IL); Brady Furleigh, DePaul University (Chicago, IL); Martha Gomez, DePaul University (McHenry, IL); Brendan Kempff, Cornell University (Campton Hills, IL); Trinity Kim, University of Illinois at UrbanaChampaign (Chicao, IL); Mia Lanzillotti, Florida Gulf Coast University (Gumee, IL); Malikha Long, Kendall College at National Louis University (Evergreen Park, IL); Grace Murphy, Purdue University (Palatine, IL); Veronica Nunez, Roosevelt University (Elgin, IL); Tess O’Callaghan, Pennsylvania State University (Naperville, IL); Clara Pauker, Purdue University (Glenview, IL); Todd Pinta, DePaul University (New Lenox, IL); Elizabeth Redhead, DePaul University (Morton, IL); Jennifer Romanchek, Purdue University (Lake Forest, IL); Elena Sanchez, University of Nevada – Las Vegas (Belvidere, IL); Sam Tucker, Cornell University (Champaign, IL); Courtney Zajac, Northern Illinois University (Herscher, IL).

Chicago Culinary Museum and Chefs Hall of Fame Honor Inspirational Women in the Hospitality Industry The Chicago Culinary Museum and Chefs Hall of Fame [thechicagoculinarymuseum.org], under the umbrella of the American Culinary Federation Chefs and Culinary Professionals of Chicagoland [ccpchicagoland.org], is pleased to announce its thirteenth event with the induction of four inspirational women in the Chicago hospitality industry. The following women will be honored for 2019: Chef Sarah Grueneberg as Chef of the Year, Chef Meg Galus as Pastry Chef of the Year, and Chef Ina Pinkney as Legendary Chef, and Mary Kay Bonoma as Industry Leader. The induction ceremony and event, open to the public, will take place at Joe’s Live located at 5441 Park Place in Rosemont, Illinois on Wednesday, October 16, 2019. After the induction ceremony, the evening will feature a wandering feast prepared by top local restaurants, and current and past inductees will attend. Tickets are now on sale for $75 per person. Tickets may be purchased atwww.thechicagoculinarymuseum.org. Previous inductees into the Chefs Hall of Fame include the late Chef Charlie Trotter in 2006, Chef Jimmy Bannos in 2007, Chef Rick Bayless in 2008, Chef Carrie Nahabedian in 2009, Chef Art Smith in 2010, Chef Priscilla Satkoff in 2011, Chef Graham Elliot with Chef Jacquy Pfeiffer in 2012, Chef Paul Kahan, Chef Alain Roby, Richard Melman, Chef Hans Aeschbacher, the late Chef Jean Banchet, and the late Chef Louis Szathmary in 2013, Chef Stephanie Izard, Chef Gale Gand, Chef Michael Kornick, Phil Stefani, and Larry Levy in 2014, and Chef Tony Mantuano, Chef Judy Contino, Chef J. Joho, Georges “Kiki” Cuisance, Steve Lombardo, and Hugo Ralli in 2015, Chef Fabio Viviani, Chef Sébastien Canonne, Chef Pierre Pollin, Jim Kallas, and Charlie Mok in 2017, Chef John Hogan, Chef Mindy Segal, and Fred Hoffmann in 2018. What: Chefs Hall of Fame 2019 Induction Ceremony When: Wednesday, October 16, 2019, 6:00 PM Where: Joe’s Live, 5441 Park Place, Rosemont Tickets: thechicagoculinarymuseum.org Link to chef biographies: thechicagoculinarymuseum.org/2019-chefs-hall-of-fame-event.html

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Food Industry News® September 2019

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Pilot Flying J Travel Centers - The Comfort Connection

Pilot Flying J, the largest operator of travel centers in North America, is committed to connecting people and places with comfort, care and a smile at every stop. Headquartered in Knoxville, Tennessee, Pilot Flying J has more than 750 retail locations in 44 states, Roadside assistance available at over 135 locations nationwide and growing as part of its Truck Care program, 44 Goodyear Commercial Tire and Service Centers, and 34 Boss Shops. The Pilot Flying J network provides drivers with access to more than 72,000 parking spaces for trucks with Prime Parking at more than 400 locations, 5,200 deluxe showers and more than 6,200 diesel lanes with 5,200 offering Diesel Exhaust Fluid (DEF) at the pump. Pilot Flying J is currently ranked No. 14 on Forbes’ list of America’s Largest Private Companies.

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Pros Use Procrastination

One of the reasons people often procrastinate is that they find a task boring and have trouble motivating themselves to do it. But those tasks still need to get done. Make the routine work more fun, perhaps by listening to music or trying a new environment. Have your team meeting in the park or during lunch, for example. Believe it or not, procrastination is not always the enemy of productivity. It sends an important signal. If you’re procrastinating, ask yourself why. Is the idea not yet fully formed? Is the task even worth completing at all? Is the project out of alignment with your goals or skills? Use the information to cull your to-do list and focus on what’s really important.

Bardstown Bourbon Company is now offering bourbon in six markets which include; California, Florida, Illinois, Indiana and Tennessee in addition to its home state, Kentucky. Chesterton Brewery recently opened at 1050 Broadway in Chesterton, Indiana “Veteran’s Brewing for Veteran’s.” Dean Foods appointed Eric Beringause as President and CEO. DoorDash, the fastest growing lastmile logistics platform in the U.S. signs definitive agreement to acquire Caviar, Square’s food ordering platform. Food 4 Less launches Home Delivery Service offered via Instacart to all 129 Food 4 Less/ Foods Cp. locations in California, Illinois and Indiana. Hilton Garden Inn at 10920 Ambassador Drive opens at Kansas City Airport in Kansas City, Missouri. Peapod—the country’s leading online grocer and Stephanie Izard’s “This Little Goat” team is launching a chef-inspired meal kit line for home delivery. Sodexo, a food service and facilities management company committed to improving quality of life, was recognized by Professional Woman’s Magazine as a 2019 Best of the Best Company. Starbucks continues expansion in partnership with Uber Eats to address the $24 billion U.S. online food deliver category. Starbucks Coffee Company announces plans to make Starbucks Delivers available throughout the U.S in early 2020. Subway Restaurants to expand its New

Wynne Las Vegas and Encore named the two highest rated casinos in the United States. The Luxury Resort Company earned more fivestar reviews than any other casino in America. Wynne and Encore Las Vegas consists of two luxury hotel towers with a total 4,748 spacious hotel rooms, suites and villas.

look with a new exciting design and décor to nearly half of its U.S. Restaurants by the end of 2020. The Embassy Suites by Hilton Convention Center in Las Vegas completes MultiMillion Dollar Modernization. Guests will now experience a fresh and modern lobby, pool, fitness center, restaurant, bar and guest suites. The Comfort hotels brand, franchised by Choice Hotels International Inc., welcomed a new Comfort Suites just outside of Columbus, Ohio, as it announced that the brand is on pace to open more than one hotel per week this year. Topgolf Swing Suite is coming to Potawatomi Hotel & Casino in Milwaukee, WI this fall. The two Topgolf Swing Suite Bays will offer the Topgolf target game along with interactive gaming. Chef Christine Ha had to put her dream of opening a restaurant on hold for seven years after winning $250,000 on Season 3 of “MasterChef.” Ha, who is blind, recently opened The Blind Goat, a Vietnamese gastropub concept in the Bravery Chef Hall in Houston.

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Food Industry News® September 2019

Forward Electricity and Natural Gas Prices Trade at 20 Year Lows

by Century Energy Solutions Forward electricity prices all the way out through 2023 are currently just off their historical trading lows. This a direct result of forward natural gas prices trading near 20 year lows. If the past is any indication, we feel that at these levels a ‘floor’ is forming for the forward markets (2020 and beyond) and the only question is how long prices meander along that floor. The shortterm market (balance of 2019) could move lower since the short-term market is impacted more by seasonal temperatures while the long-term market incorporates a higher level of speculation. So is this the new norm or an opportunity to hedge your future electricity price at near 20 year lows? We believe that it is an opportunity to hedge your future cost for electricity. While this may also be the new norm, the future always has some level of uncertainty to it. In 2013, hourly electricity prices averaged $0.034/ kwh and natural gas prices averaged $0.39/therm. No one could have imagined that hourly electricity prices in Jan-Feb 2014 (Polar Vortex) would average $0.063/ kwh and natural gas prices Jan-Mar 2014 would average around $0.80/therm. So, current forward market prices for natural gas present an opportunity to consider longer-term price hedges against market volatility. You can even consider a price hedge just for the winter months. This especially holds true for customers with a heavy heating load. Our Recommendation –.At current price levels and depending on your appetite for risk, we recommend that companies/organizations consider locking in a fixed price for some percentage of future energy consumption (electricity and natural gas). Both forward electricity and natural gas prices are trading at near 20 year lows and have in the past rebounded to higher levels under these circumstances. For more information, please visit centuryengergysolutions.com.

Wake ‘N Bacon to Open

Chicago’s North Side will hit the jack“pot” this summer with the debut of Wake ’n Bacon, a brand new boozy cafe with an over-the-top food and drink menu which can be completely customized with CBD add-ons. From husband and wife duo and Chicago industry veterans Gabriel Ayala (Dragonfly, SafeHouse, Blackfinn) and Sarah Ayala (Jalapeno, Dragonfly, NY Lounge), Wake ’n Bacon will open doors later this summer at the meeting point of the Lakeview and Boystown neighborhoods, appropriately located at 420 West Belmont Avenue.

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Food Industry News® September 2019

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Working Paycheck to Paycheck

Work without interest is imprisonment. Even if you aren’t passionate about your work, you’ve got to at least be interested in it. When you design a lifestyle in which your work is something you suffer through daily strictly to pay your bills, you end up spending your entire life wishing you had someone else’s. Think about it. This is your life; your work will fill a large percentage of it. It’s not all about the money; it’s about you. Ignore the propaganda, especially from people who say, “Don’t let your work define you.” Reverse this message and mediate on it: “I will do work that defines me.” When the essence of who you are defines at least some slice of the work you do for a living, that work generates fulfillment. Bottom line: Interest in your work puts quality in your output and happiness in your mind. Don’t settle for a paycheck. Shuffle around until you find work that interests you.

taurant Holdings amid a restructuring program designed to save costs as the big Buffalo Wild Wings franchisee works to avoid falling short of financial requirements in its lending agreements. David Burke, who had been CEO of the company since 2016, resigned along with CFO Phyllis Knight, who had been in that position since 2016. Michael Ansley, Diversified’s founder and executive chairman, has been named interim CEO. Toni Werner, the company’s controller, has been named interim CFO. The 64-unit operator also announced a restructuring program designed to save $1.5 million in annual costs. The changes come despite improving sales for the Southfield, Mich.based company, which last month said that its quarter-to-date samestore sales are up 7.2% as its brand regains customers following a difficult 2018. – Adapted from Restaurant Business

By: Kerry Lavelle If you have a place of public accommodation, like a restaurant or grocery store, you know that you will be a defendant in a lawsuit eventually. Think ahead and implement a plan to mitigate or eliminate the most common types of lawsuit producing accidents. 1) Install cameras. Sure, cameras may record negligence on your part, but if you implement a loss prevention program, more likely than not, the cameras will form the basis for your defense. 2) Implement a loss prevention program. Make sure employees clean up spills, are trained in handling sharp objects, and hold regular training sessions on all aspects of safety. 3) Lead by example. When a supervisor walks around and sees a potential hazardous area, he or she must act immediately to mitigate the potential problem. 4) Have a log for repetitive clean ups and maintenance. If someone needs to mop up the area by the bloody mary bar, or fresh fruit display, make sure it is logged (such records are useful in the defense of a lawsuit), and it is actually being done. 5) Train backroom protocol. Sometimes outside of the customer’s view, safety measures are relaxed, and to expedite backroom work shortcuts are taken. Establish a backroom protocol. 6) Delivery/receiving. Usually large, heavy pallets or carts are being brought in the store or restaurant through the back door, sometimes off of a hydraulic lift. Protocols must be established, and instituted to minimize serious accidents. 7) Create a safety culture. In words and in actions, team meetings, and ongoing repetition, the employee team needs to understand that the company stands for safety for both its employees and its customers in every aspect of its business. 8) Reward good behavior. Reward team members monthly or quarterly if there have been no job related accidents at the site, and no customer accidents. 9) Solicit loss mitigation information from your insurance carrier. Insurance carriers want to be your partner in reducing injuries and liabilities. Talk to them on implementing a plan at your business. Have their representatives meet and speak to your employees. 10) Walk through your parking lot monthly. Many accidents occur in the parking lot of your place of business. Snow plows in the Midwest tear up parking lots and leave them in a condition that can cause harm to your customers and employees. Talk to your landlord about parking lot repairs and put your concerns in writing to your landlord. For any further discussion, please reach out to Kerry Lavelle at klavelle@ lavellelaw.com to schedule an appointment. See their ad on this page.

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Food Industry News® September 2019

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Essential Etiquette Rules for the Workplace

Rouxster’s Cookhouse Continues from page 1 John Meyer, Chef/Owner of BJ’s Market & Bakery, is a graduate of Chicago State University and the Culinary Arts Program at Washburne Trade School in Chicago, where he was classically trained in French-American cuisine. After graduation, he worked at the prestigious University Club of Chicago to hone his culinary skills. In 1992, Chef Meyer then committed himself to opening a white tablecloth restaurant on Chicago’s South Side. The Retreat Restaurant was housed in a renovated Victorian mansion in the historical Pullman area, and was open for seven years. John’s second venture combined an upscale atmosphere, comfort food and great customer service. The result was BJ’s Market & Bakery. Opened in May 1997, BJ’s Market has been acclaimed by several food critics and was named one of the “Top Ten Restaurants in Chicago” by WLS-TV food critic James Ward. Since opening, BJ’s Market has expanded its services to include catering and delivery. In 2016, John with his partners started blueprint foods, a food production facility for hot bars in grocery stores. March 2019 began a new chapter as John and his partners opened Rouxster’s Cookhouse, a Nashville-style chicken and fish concept located inside Chicago-area Mariano’s grocery stores with an emphasis on fun, flavor and freshness. Rouxster’s Cookhouse is open from 10 a.m-8 p.m. daily.

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n Be prepared. Try not to be caught off-guard for meetings, discussions, etc. Dress appropriately. n Don’t use slang, buzzwords, or clichés—and never indulge in profanity. n Follow proper phone etiquette. Don’t speak too loudly nor put calls on speakerphone without a good purpose. n Respect people’s space. Ask whether they have time to talk before launching into a conversation. n Leave personal problems at home. Bosses and co-workers may be sympathetic (up to a point), but don’t drone on about your personal life. n Don’t gossip. Refrain from sharing secrets about your co-workers, and refuse to engage in gossipy conversations at work. n Be discreet. If you have a problem with a co-worker, address it directly and confidentially instead of complaining to others.

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Food Industry News® September 2019

THREE EMBERS RESTAURANT RECEIVES 2019 AWARD OF EXCELLENCE FROM WINE SPECTATOR

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Three Embers restaurant, located inside the Lincolnshire Marriott Resort, is pleased to announce that it is a proud recipient of the Wine Spectator 2019 Award of Excellence for its American focused wine program. The prominent wine and wine culture publication has revealed its list of nearly 3,800 restaurants that have earned awards from Wine Spectator this year. The award-winning wine programs hail from all 50 states and 79 countries and territories, and were given awards across three categories: Award of Excellence, Best Award of Excellence, and Grand Award. The Award of Excellence recognizes restaurants whose wine lists feature a well-chosen assortment of quality producers along with a thematic match to the menu in both price and style. Ranging in size from 90 selections to several hundred, these lists are well-focused and tend to emphasize discovery. This year, 2,447 restaurants achieved the Award of Excellence. Being on the edge of the Chicago city limits, Three Embers was able to take advantage of the growing craft brewing and distilling market to develop a beverage program that fits the restaurant’s vision. And although Illinois, Wisconsin and Indiana have wineries, when it came to developing the wine list, director of restaurants and Brent Mulvey knew that staying locally focused would fit the restaurants vision of supporting local artisans. However, he could not create a wine list that would be to the high culinary standards of Chef de Cuisine Chuy Medina and Three Embers and stay local or even regional. “Receiving this award alongside some of the best in the business is incredibly humbling and reinforces how our staff strives for excellence every single day,” says Brent Mulvey, director of restaurants for Lincolnshire Marriott Resort. “When curating our wine program, we looked to re-define “local” and expanded our selections to be from the United States so we created a wine list that would be approachable and also satisfy the most discerning palates.” At any given time, Three Embers has more than 2,000 bottles of wine in its inventory that is continuously stocked to satisfy guests’ requests. And while the program meets guests’ specific tastes, it also compliments Three Embers’ seasonally rotating menu. Whether a dish calls for a bold red, crisp rosé, or smooth whites, the restaurant’s wine program rises to the occasion to bring full-flavor experiences to guest’s plates and glasses.

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Food Industry News® September 2019

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Specialty Foods and the Consumer

The consumer makeup of the specialty food industry has increasingly changed to include higher percentages of Generation X and older millennials, Mintel’s David Lockwood said at the Specialty Food Association’s Summer Fancy Food Show. This change indicates that trends in the fancy food sphere will now be dictated by Gen X and millennials, as opposed to baby boomers. – Adapted from SmartBrief Food & Beverage

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WHEELING WELCOMES CITY WORKS EATERY & POUR HOUSE Chicago-based Bottleneck Management announces the forthcoming opening of City Works at 365 W. Dundee Rd. in Wheeling. This will be the second location of City Works in Illinois, following the first which opened in Schaumburg in February. There are seven additional locations of the eatery and pour house throughout the country. The restaurant invites the public in to get a sneak peek at its “First Draft” soft opening charity event on Saturday, August 17 with 100% of proceeds benefiting Scholarship Assistance Fund Dollars for Scholars. Helmed by General Manager Nicole Boykin and Executive Chef Jacob Smith, the new restaurant offers an extensive craft beer list of over 90 local, regional, and global craft brews, complemented by classic American cuisine with chef-driven twists. The sprawling interior, which can accommodate semi-private events, features 8,228 square foot of space with two 100” HDTVs, nine 65” HDTVs, and one 55” HDTV. The restaurant’s patio offers 1,610 square feet of space with around 55 seats. City Works is ideal for game-day viewing, social events, business gatherings, and more. Diners can find a beer for every taste at City Works, with a massive draft selection to choose from, including 12 rotating handles for rare, limited, and seasonal brews. Roughly 40% of the vast draft selection is sourced from breweries around the Chicagoland area, including Forbidden Root, Spiteful Brewing, Half Acre Beer Co., Off Color

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Brewing, and many others. Guests can sample and enjoy a wide array of beers in 6 oz. tasting portions as well as full-sized portions. Pre-selected flights are on the menu, as well as a build-yourown flight option. City Works’ draft system also extends to wine, showcasing eight varietals of draft wine which offer the benefits of fresh, consistent flavor and a more environmentally conscious way to serve wine. Providing wine on tap contributes to zero waste, as the draft provides no oxidation and no corkage, therefore reducing spoilage. One steel keg of wine saves the CO2 equivalent to that sequestered by 28 trees. The food menu focuses on fresh ingredients and brilliant flavors and offers guests a wide selection of options for a business lunch, a dinner date, or game-watching snacks and bites. The menu includes shareable options such as the Buffalo Shrimp, Duck Nachos, and Smoked Chicken Wings, an assortment of tacos including Ahi Tuna and Short Rib, along with handhelds such as the Nashville Hot Chicken Wrap made with buttermilk breaded crispy chicken breast, hot cayenne pepper, romaine, cucumbers, tomatoes, red onion, and ranch dressing in a flour tortilla, and the signature City Works Burger made with a short rib/brisket blend, topped with aged white cheddar, shredded iceberg, vine-ripened tomato, red onion, and a dill pickle served on a toasted brioche bun. The menu features a number of gluten free, vegetarian and vegan options suiting all dietary needs and the health-conscious guest.

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Adding Delicious Heat to Grilled Cheese Homemade harissa works well as a condiment to accompany grilled foods, or it can be mixed with Greek yogurt as a marinade, writes JeanMarie Brownson. She also uses the Northern African spice on eggs, sandwiches and stirred into soups, and sometimes adds fire-roasted red bell peppers to tame the heat. – Adapted from The Chicago Trubune

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Pantone Color Institute’s upcoming Cafe OLED pop-up in Manhattan highlights four eye-popping hues as identified in its summer trend report: pink peacock, turmeric, Aspen gold, and yellowgreen “pepper stem.” Treats like the turmeric latte dramatize the trends in color, which in turn reflect “the relationship between color trends we are seeing in fashion with color trends being shown for food,” said Laurie Pressman, the Institute’s vice president. – Adapted from Bloomberg

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Food Industry News® September 2019

Nuggets Apples are the largest and most valuable fruit crop in Michigan. There are more than 11.3 million apple trees in commercial production covering 35,500 acres on 825 family-run farms in Michigan. Bacon Capital USA in Martin County, Minnesota is the #1 pork producer in Minnesota and consistently one of the top producers in the United States with 150 pig farms and produces 40 million pounds of bacon each year. Cape Cod Potato Chips is reopening its iconic Hyannis Factory Tour in Cape Cod, spotlighting renovations, visitor experiences and behind the scenes opportunities for the whole family. The Cape Cod Potato Chip Factory is one of the top tourist destinations in Cape Cod with more than 250,000 visitors. Charleys Philly Steaks & Wings has over 600 locations in 47 states and 16 countries in North America, South America, Asia and Europe. Ernie Stack and Nick Van Til owned separate grocery stores in Northwest Indiana. Drawn together by a common ambition to create a more exciting shopping experience for customers, they joined forces in 1959 to create Stack & Van Til. Feeding America is the largest hunger relief organization in the United States. Through a network of 200 food banks and 60,000 food pantries and meal programs, they provide meals to more than 46 million people each year. Honey is the only food that never spoils and the only food source produced by an insect that humans eat. IHOP, celebrating 61 years, offers 65 different signatures, fresh,

The U.S. Postal Service issued Forever stamps recognizing Military Working Dogs, the four-legged heroes of the nation’s military. The first-day-of-issue event took place during the American Philatelic Society Stamp Show in Omaha. In the booklet of 20, each block of four stamps features a stylized geometric illustration of one of the canine breeds — German shepherd, Labrador retriever, Dutch shepherd and Belgian Malinois — that commonly serve in America’s armed forces. News of the stamp is being shared using the hashtag #MilitaryDogsStamps.

made-to-order breakfast options, a wide selection of popular lunch and dinner items as well as meals under 600 calories. Joe Heinen started Heinen’s in 1929 as a small butcher shop on the east side of Cleveland, Ohio. Today, Heinen’s is celebrating their 90th anniversary with 23 neighborhood Heinen’s Grocery Stores that serve various communities throughout Northeast Ohio and the Greater Chicago area. Labor Day was created by the Labor Movement in the late 19th century and became a federal holiday in 1894. Uno ColorADD is a card game optimized for the color blind. The code is based on three graphic symbols representing three primary colors. WeddingWire Couples Choice Awards recognize local wedding professionals who demonstrate excellence in availability, service, responsiveness and professionalism. Winners are determined by the reviews from more than one million wedding wire couples.

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New Mom Molly Returns with Baby in Tow on Sunday, September 8th Food Network has signed an exclusive deal with Molly Yeh for new episodes of daytime series Girl Meets Farm and multiplatform content across all digital platforms, it was announced by network president Courtney White. Molly is a critically-acclaimed food blogger, best-selling cookbook author and the Daytime Emmy® and James Beard Awardnominated host of the series, and she recently added another title to her impressive resume: mom to her baby daughter Bernie. In the return of Girl Meets Farm, currently in production and scheduled to premiere on Sunday, September 8th at 11am (all times ET/PT), Molly welcomes viewers into her cozy Midwest farmhouse for a season filled with quick and easy recipes, irresistible treats and family favorites. “Molly is truly a star on the rise - from this year’s award nominations and her millions of digital views to her devoted social media following, she has quickly made her mark in the food entertainment world,” said Courtney White, President, Food Network. “Girl Meets Farm has become Sunday’s highest-rated daytime show and there’s a lot more Molly to come - we couldn’t be happier to share her joyful personality and irresistible food with our audience across all platforms.” Planned episode themes for the upcoming season of Girl Meets Farm include new mom life, Oktoberfest, Halloween, Midwest potluck, Friendsgiving and party bites. Molly Yeh is the author of the International Association of Culinary Professionals award-winning cookbook “Molly on the Range.” She is the creator of the critically-acclaimed and highly popular food and lifestyle brand “my name is yeh,” which has been recognized by the likes of the New York Times, Food & Wine, New York Magazine, Saver (“Blog of the Year”) and Yahoo (“Food Blog of the Year”). She was also on Forbes’ “30 Under 30” list for 2017. Molly grew up in the Chicago suburbs with a Chinese father and Jewish mother, followed by a post-high school life in New York City studying percussion at Juilliard. She then got married and started her food blog, relocating with her husband to a sugar beet farm in the upper Midwest where she currently resides with their four-month-old daughter.

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O n w a r d 6580 N Sheridan Rd.,Chicago; www.onwardchi. com) in Rogers Park has unveiled a new doggie dining menu in conjunction with the recently opened patio, available now. The restaurant will offer a special PROVIDING GROCERY, FOOD MANUFACTURING AND “Bone Appetite” RESTAURANT INSURANCE SOLUTIONS FOR OVER 24 YEARS! Coverages may include — but are not limited to: menu consisting • Food and drug regulatory compliance of Sweet Potato Photo credit: Erik Marthaler • Health, dental and vision benefits Strips ($4), Frozen • Food spoilage Peanut Butter & Banana ($4) and Chicken and Rice for • Commercial auto diners’ pets to enjoy on Onward’s dog-friendly patio. • Workers compensation A portion of proceeds from the dog menu sales will • Liquor liability benefit One Tail at a Time Dog Rescue. Debuting this summer, the sidewalk patio at OnFor more information or a no cost/no-obligation free policy audit, please ward features seating for 24 guests. The cozy space contact: Steve Gabinski steve_gabinski@ajg.com | 630.285.3686 is simple and warm with ambient string lights and lush greenery. Executive Chef Patrick Russ has created special al fresco menu selections including There would be a lot less job burn-out if more Salmon Rillettes featuring King salmon smoked managers listened and utilized their staff in-house, Southern Crawfish Arancini, Beef & Pork leaders instead of leaning on mediocrity. Kofta and more.

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Food Industry News® September 2019

Fast Growing Dealing With Intoxicated Small Restaurant Patrons Chains By Lee J. Roupas, ILCC BASSET Program Manager

ily Famned Ow

U InspSeDA cted

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1. Burgerim 2. 110 Grill 3. Pokeworks 4. The Simple Greek 5. By Chloe 6. Maple Street Biscuit Co. 7. The Lost Cajun 8. Wahlburgers 9. Bibibop Asian Grill 10. Bulla Gastrobar 11. Flower Child 12. Slapfish 13. Your Pie 14. The Pizza Press 15. 85C Bakery Cafe 16. Blue Bottle Coffee 17. Rapid Fired Pizza 18. Willie Jewell’s Old School Bar-B-Q 19. Sugarfire Smokehouse 20. Famous Toastery 21. Duck Donuts 22. Apple Spice 23. Rusty Taco 24. Bluestone Lane 25. Slater’s 50/50 26. Punch Bowl Social 27. 1000 Degrees Neapolitan Pizza 28. Tacos 4 Life 29. Honeygrow 30. &pizza 31. Mendocino 32. Ahipoki Bowl 33. LA Crawfish 34. Roti Modern Mediterranean 35. The Flying Biscuit Cafe 36. Arooga’s Grille House & Sports Bar 37. Clean Eatz 38. Philz Coffee 39. Cafe Zupas 40. Dog Haus 41. Insomnia Cookies 42. Dig Inn Seasonal Market 43. Snappy Salads 44. Pinstripes 45. Spitz 46. Creamistry 47. Vapiano 48. Joe & the Juice 49. Eggs Up Grill 50. Sunny Street Cafe

– Adapted from Restaurant Business Online

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Even for the most experienced bartenders and servers, dealing with intoxicated customers can be a challenging, unpleasant task. Refusal to serve alcohol or “cutting off” someone is a confrontational situation most would prefer to avoid Illinois law states “No one may sell, give, or serve alcoholic beverages to an intoxicated person.” (See 235 ILCS 5/6-16(a) (i).) Servers and bartenders are responsible for complying with this law. By “cutting off” an intoxicated person you assure customer and public safety. One reason servers have a difficult time with refusing to serve intoxicated patrons is fear. Servers want to avoid confrontation, they risk losing a tip, or risk a customer complaint to their employer. Intoxicated patrons are often difficult to deal with because of impaired judgement and an irrational thought pro-

cess. Servers, bartenders and security personnel can receive proper training in the Beverage Alcohol Sellers and Servers Education and Training (BASSET) program to effectively deal with intoxicated patrons. If de-escalation techniques and the skills in handling situations are applied, they can better handle a customer’s behavior. Here are some ways to deal with intoxicated patrons: 1. Maintain a professional demeanor. 2. Communicate what the law says. 3. Let them know that their safety is your responsibility. 4. Ask for help. Get a manager involved as the authority figure. Cutting off intoxicated patrons can be difficult and awkward, but it is necessary. An establishment and server can be sued for the damages caused by an impaired patron inside and outside of their business. Refusing service can reduce the risks of lawsuits and loss of livelihood, expensive attorney fees, fines, and possible jail time. The risks involved for not refusing service greatly outweigh the desire to avoid confrontation. Simply - it is your responsibility. It is the law. – From the Illinois Liquor Control Commission Newsletter

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Compliance Checklist For Illinois Liquor Licensees

The state and local liquor licenses are framed, displayed, and easily visible to patrons. 4 Pregnancy Warning sign is posted in the establishment. 4 Illinois Business Tax (IBT) certificate is displayed. 4 Taps are clean and tap cleaning record is available. 4 Brands and taps agree, what you have on the tap matches what you are serving. 4 90 days of invoices or waiver immediately available. 4 Purchase alcohol from a distributer or manufacturer with self distribution privileges. 4 Bottles are clean, no contaminated liquor. 4 Access to all areas within the licensed premesis is available. 4 Schedule of drink prices. 4 Avoid marrying brands. 4 Advertised brands available. 4 All liquor is labeled. 4 Happy Hour compliance 4 Employees have their BASSET cards or their name is in the system. – From the Illinois Liquor Control Commission Newsletter

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[235 ILCS 5/6-24] • Every retail license holder must hand a sign that reads: A Government Warning: According to the Surgeon General, Women Should not Drink Alcoholic Beverages During Pregnancy Because of the Risk of Birth Defects. [235 ILCS 5/6-24a(b)] o The Pregnancy warning signs are provided by the ILCC, to order go to the Commission’s website at www.illinois.gov/ilcc. – From the Illinois Liquor Control Commission Newsletter

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Halloween requires the right wall decor to keep your establishment a step ahead of being “blah.” Retro-a-go-go has licensed wall decorations featuring TV’s Munsters as well as classic General Mills characters (Count Chocula Vactastic Plastic Mask!) And a hipper tiki glass made for Creature From The Black Lagoon monster fans. Your patrons will love them! From retroagogo.com

Rah Rah Rah For Oyster Bah!

Oyster Bah in Lincoln Park is now Quality Crab & Oyster Bah, a neighborhood crab house and raw bar from the team behind Shaw’s Crab House. The menu is centered around quality crab, fresh oysters and seafood flown in daily. Quality Crab will also feature non-seafood items, like the Prime Burger, Fried Chicken and Baby Back Ribs as well as some of Oyster Bah’s signatures like the Seafood Roll, Aloha Mussels and Clam Chowder, but now highlights crab house dishes. A few new highlights: n The King Crab Combinations You can now order these combo plates and enjoy a little bit of this and a little of that all at once. Pair Alaskan King Crab with our signature Fried Chicken, Crab Cakes or Baby Back Ribs. Prefer all crab? Order up a pound of fresh Alaskan King Crab Legs served with housemade cheese garlic bread, fries and drawn butter – all for under $50. n Maryland Style Crab Dip Made with Blue Crab, lemon, shallot and topped with toasted panko n Louisiana Style Crab Cake “We use the region’s number one crab supplier, Randall’s Seafood in Lafayette provides us the freshest, hand-picked backfin crab meat from Louisiana’s Blue Crab,” says Bill Nevruz, Vice President & Executive Partner of Quality Crab & Oyster Bah. For more info visit www.qualitycrabandoysterbah.com. Photo credit: Christina Slaton

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Food Industry News® September 2019

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Food Industry News® September 2019

In-Vehicle Infotainment Systems Especially Distracting to Older Drivers

Photo credit: Christina Slaton

New in-vehicle infotainment technology has the potential to increase comfort and extend mobility for older drivers, but first it has to stop distracting them. On average, older drivers (ages 55-75) removed their eyes and attention from the road for more than eight seconds longer than younger drivers (ages 21-36) when performing simple tasks like programming navigation or tuning the radio using in-vehicle infotainment technology, according to new research from the AAA Foundation for Traffic Safety. Taking your eyes off the road for just two seconds doubles a driver’s risk of a crash. “Voice-command functions found in new invehicle technology are intended to help drivers by keeping their eyes and attention on the road,” said Dr. David Yang, Executive Director of the AAA Foundation for Traffic Safety. “Unfortunately, the complexity and poor design of some of these systems could cause more harm for older drivers, in particular, instead of helping them.” By 2030, more than one in five drivers on the road will be over the age of 65. With seniors becoming the fastest growing demographic in the U.S., finding ways to design technology to improve their comfort and safety is critical and may hold the key to enhancing the safe use of this technology for all drivers. The AAA Foundation for Traffic Safety partnered with researchers from the University of Utah to test the visual and cognitive demand created by the infotainment systems in six 2018 vehicles. Study participants in two age groups (21-36 and 55-75) were required to use voice commands, touch screens and other interactive technologies to make a call, send a text message, tune the radio, or program navigation, all while driving. Researchers found that the technology created potentially unsafe distractions for all drivers, though this safety risk is more pronounced for older adults, who took longer (4.7-8.6 seconds) to complete tasks, experienced slower response times, and increased visual distractions.

Don’t Ask for Opinions, Ask For Advice When we ask people for coworkers for advice, it encourages them to see themselves as members of the team, increasing the odds that they will support whatever cause we ask for advice about. But be sure to use the word “advice.” When you ask people for their “opinions,” it tends to have the opposite effect, encouraging them to see themselves as separate from you, decreasing the odds that they will support the cause you mention.

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Ben Feldman was the greatest life insurance salesman of his era. In the 1970s and 1980s, he personally sold more insurance than many insurance agencies. When Feldman suffered a debilitating cerebral hemorrhage, his employer, New York Life, honored him by declaring it “Feldman February” and offering a prize to the agent who sold the most insurance that month. The prize was won by Feldman himself. The 80-year-old closed $15 million in new policies from his hospital bed. Feldman’s secret? Before he began his sales pitch, he would say, “When you walk out of life, your insurance will walk in.” “Walking out of life” was a powerful metaphor for dying—it stirred listeners’ emotions and created the image of death leaving a gap. If something we do leaves a gap in our family’s protection, then we clearly have a moral responsibility to fill that gap—by buying insurance. To craft an effective metaphor that will help you persuade people, find a way to equate whatever it is you are proposing with something that is widely considered desirable or correct...or to equate the alternative to what you are proposing with something widely considered frightening or incorrect. Example: If your goal is to encourage your listeners to accept a change, you might preface your remarks with novelist L. P. Hartley’s famous line, “The past is a foreign country: they do things differently there.” People often avoid change because it seems frightening. This metaphor instead makes the way things were done previously seem like the foreign and frightening option.

Consider Electronic Air Purification. Here’s Why

Following the demise of cigarette-friendly bars and restaurants, many establishments employed electronic air purifiers to pull anything that could trigger a negative reaction from patrons. It’s just as important for every home. The air inside virtually every house contains at least some fine particulate matter that can and will affect your health; it could be as small as dust, or as hazardous as leaking fumes. Coming from sources such as mold, fireplaces or cooking smoke, these microscopic particles increase the risk of respiratory and cardiovascular problems— especially in older people. In a JAMA Internal Medicine trial of seniors in Detroit, plugging in an air purifier at home not only reduced participants’ exposure to the noxious particles by roughly 30 to 50 per cent (depending on the filter), it also lowered their systolic blood pressure by a modest but meaningful average of 3.2 mm Hg. Available for as little as $100, these appliances could be an affordable way of reducing people’s health burdens. Researchers looked at treatment of patients who came to the emergency room for abdominal pain, and observed that women were 13 to 25 per cent less likely than men to be given opioids and waited 16 minutes longer to receive them.

8/14/19 3:40 PM


Food Industry News® September 2019

TRAVEL With Valerie Miller DESTINATION: NASHVILLE, TENNESSEE Getting There: Fly/Drive American and United Airlines offer nonstop flights out of Chicago O’Hare to Nashville. Nashville is home to country music. Downtown Nashville has rows of Honky Tonks on lower Broadway. As you walk down the street you can enter one establishment after the other and enjoy some live music. There’s no cover charge, so just go on in listen to the music and be sure to drop a tip in the tip jar for the band. You’ll see some of country’ s hottest artists’ places like Jason Aldean’s Kitchen & Rooftop Bar and Luke Bryan’s 32 Bridge in the downtown area. I hung out on the rooftop at FGL House (Florida Georgia Line) it was great! Tours/Attractions ■ Country Music Hall of Fame Museum- the home of American Music with more than two million artifacts, photographs, costumes and musical instruments ■ General Jackson Showboat - scenic cruise on the Cumberland River on one of the largest showboats ever built, offering delicious dining options and entertainment ■ Grand Ole Opry –what began as a simple radio broadcast in 1925 is today a live entertainment phenomenon. Showcases a mix of country legends and the contemporary chart toppers who have followed in their footsteps. Take a tour or see a show ■ Home of the Stars-see the homes of many of Nashville’s biggest stars while driving through some of the city’s most scenic, upscale and secluded areas and neighborhoods. For complete tour details visit graylinetn.com ■ Johnny Cash Museum – features the largest memorabilia collection from the life of Johnny Cash ■ Old Town Trolley Tours –fully narrated Hop On & Off Trolley Tour with 15 stops. It’s up to you where you decide to get off. You can also stay on the trolley for the entire tour and not get off. If you get off at Stop 11 you can get yourself some Hot Chicken at Hatie B’s but prepare to wait, as the line was pretty long. Visit- trolleytours.com ■ Ryman Auditorium- the historic Venue is well known as the Mother Church of Country Music and is the most famous former home of the Grand Ole Opry. Part working venue, part iconic museum and 100 % Music City magic Accommodations include; Holiday Inn, Hampton Inn & Suites, Hyatt, Renaissance, Sheraton Grand and the Westin just to name a few. It depends what area you want to stay in. My choice: GAYLORD OPRYLAND RESORT & CONVENTION CENTER “Everything in One Place” The Gaylord Opryland Resort & Convention Center is the largest non-gaming hotel property in the United States with 2,888 rooms and more than 700,000 square feet of meeting space. The luxurious resort is enclosed in a glass atrium allowing you to stay in a temperature controlled environment. There are nine acres of lush indoor gardens and cascading waterfalls, 19 restaurants and bars, indoor pool, 2 outdoor pools, spa, shopping and a river boat tour on the property. I spent a day at Sound Waves - a water experience, hanging out at the wave pool, going on the water slides and tubing my way on the lazy river. Check with the hotel to see what dates this will be open. .There’s something here for everyone. If you follow the path outside the resort you can walk to the Grand Ole Opry or the Opryland Mills Mall. Both are very close. Some of the foods of Nashville include fried pickles, corn bread, biscuits and gravy, catfish. BBQ and Nashville Hot Chicken. Prince’s Hot Chicken, the first and perhaps most well-known hot chicken restaurant began when Thornton Princes’ girlfriend suspected him of cheating on her, so she put extra pepper in his fried chicken. Thornton liked it so much that he opened the BBQ Chicken Shack in the mid -1930’s, which would later become Prince’s Hot Chicken. Another place I found in the downtown area was the Goo Goo Shop. Standard Candy Company, founded in 1901, created Goo Goo - a true Nashville delight marrying peanuts, caramel, marshmallow and milk chocolate together for a tasty cluster of candy. Once you try one of these, you will be hooked. You can order them online. Near the Goo Goo store is a good place to dine; a 6 story restaurant called The Diner which is open 24 hours. For more info on Nashville -visitmusiccity.com

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HR Matters – Employee Engagement Employee engagement is the degree of an employee’s commitment and connection to a company. Engaged employees are more than just satisfied with their jobs; they are committed to the company and its goals. Local human resources expert Rob Wilson, President of Employco USA, is here to provide us with answers to some interesting questions: Q: How can companies improve employee engagement? A: I’ve found the following 6 ways to engage employees Rob Wilson, President of to be extremely effective: Employco USA 1. Listen to employee feedback through surveys, meetings and focus groups. 2. Share success stories to explain the impact employees have on your customers. 3. Reward employees for their hard work. 4. Interact one-on-one with employees. 5. Organize a mix of all-employee and voluntary social events. 6. Encourage employees to train for additional roles and responsibilities. Q: What is involved in an employee survey? A: An anonymous employee engagement survey is a great starting place for addressing this issue. Many outsourced HR organizations such as ours, offer such surveys, but you can also create and conduct one on your own. In order to be effective, it is important to examine all aspects of the worker’s job, environment and involvement with the organization, including their opinions on management, direct supervisors, co-workers, safety, employer-employee communication, opportunity for advancement, job characteristics, total compensation and HR policies. Q: What happens after an employee survey? A: It’s important to remember that measuring these factors is not enough. Once a survey is conducted, you must analyze the results and tie them to strategic initiatives to address problem areas. Consider facilitating employee focus groups to brainstorm ideas for improvement. By identifying areas that are hindering employee engagement, your company can focus on improving those areas to strive toward a more engaged, productive and profitable workforce. Q: What will I see with an engaged workforce? A: Engaged employees have passion, pride and energy for their work and their organization, and are willing to go the extra mile on a regular basis. Employees who are truly engaged stay because they enjoy their work and support the company. See Employco’s ad on page 11 of this issue.

8/14/19 10:29 AM


Food Industry News® September 2019

Local News The 28th Annual Apple Fest to kick off autumn in Chicagoland will take place in historic downtown Long Grove, IL Sept. 20-22, 2019. Bon Appetite presents Chicago Gourmet, the nation’s premier food & wine event that will be held in Millennium Park Sept. 27-29, 2019. Chicago Bourbon & Barbeque Festival will be held Sept. 14-15, 2019 at Damen & Roscoe St. featuring barbeque, bourbon and music. Congratulations to this local chef John Coletta, whose cookbook Risotto & Beyond is the first place award winner in the Italian category and the second place award winner in the rice category at the Gourmand World Cookbook Awards that were held at the UNESCO headquarters in Macao July 3-7, 2019. Country Superstar Jason Aldean will be performing at the Hollywood Casino Amphitheatre in Tinley Park, IL Sept. 27, 2019. Elmhurst Craft Beer Week Fest with more than 100 craft beers, ciders, music and more will be held on the grounds of Elmhurst History Museum on Sept. 14, 2019. Festival de La Villita with Authentic Mexican cuisine, music, and family entertainment will be held Sept. 6-8, 2019 at 26th and Kostner. Franchise Expo Midwest, the largest franchise expo in the Midwest will be held at the Donald E. Stephens Convention Center in Rosemont, IL Sept. 1314, 2019. Lisle Ale Fest will take place Sept. 21, 2019 featuring 80 unique craft beers, live music and local food. Ravenswood Art Walk: Tour of Arts & Industry will take be held Sept. 14-15, 2019 along

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Fry the Coop owner Joe Fontana (pictured above) recently opened his first Nashville Hot Chicken hotspot Wells Street Market at 205 West Wacker Drive in Chicago, Illinois. Fry the Coop features their signature special: The Nashville Fried Chicken Sandwich. A new West Town location is coming this Fall!

Ravenswood Ave from Irving Park Rd. to Leland Ave. Renegade Craft Fair will be held Sept. 7-8, 2019 on Division St. from Ashland Ave. to Damen with workshops, art installation, food trucks, craft beers and more. Sweet Basil Café plans to open in the Hampton Inn & Suites at 5201 Old Orchard Rd in Skokie, Illinois. The Sandwich Fair in DeKalb County will be held at the fairgrounds 15730 Pratt Rd. in Sandwich, IL on Sept. 4-8, 2019 with carnival rides, food, exhibits and vendors from all over the Midwest. The St. Jude Walk/Run will take place during childhood Cancer Awareness Month to raise money for the kids of St. Jude, where families never receive a bill for anything. Location –Soldier Field 1410 Museum Campus in Chicago on Sept. 21, 2019. Ukranian Village Fest will be on Superior St from Oakley to Leavitt on Sept. 7-8-2019.

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Kale is great, but only in moderate amounts. Can you overeat kale? Yes. For many people, eating too much raw kale (more than three servings a week) can interfere with the production of thyroid hormone, leading to the formation of a goiter. And because kale is such a rich source of vitamin K, anyone taking warfazrin (Coumadin), an important anticlotting drug that interacts with this vitamin, should consult a doctor before eating kale or any leafy greens.

Go “Green” for a Sharper Brain

People who ate the most leafy greens daily (just over one serving, such as one cup of raw spinach or one-half cup cooked) over a 10-year period had brains that were roughly 11 years “younger” in terms of memory and cognition than people who reported rarely or

tion in the risk of developing dementia, according to a study involving 957 people over age 55. Why? These teas are made from the Camellia sinensis plant and are full of catechins and theaflavins-both of which –Martha Clare Morris, ScD, director have anti-inflammatory and of nutritional epidemiology, Rush Uni- antioxidant properties that versity Medical Center, Chicago. appear to protect against vascular damage and neurodegeneration. While tea bags are OK, the tea should A single cup of black, be freshly brewed. green or oolong tea daily –Feng Lei, PhD, assistant professor, was linked to a 50% reduc- Yong Loo Lin School of Medicine, never eating greens, according to a study of 960 adults ages 58 to 99 without dementia. Whether cooked or raw, spinach, kale and other leafy greens are rich in vitamins E and K, lutein and other substances that may slow cognitive decline. »

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National University of Singapore.

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smartphone overdependence changes the Brain

Teenagers considered to be addicted to their phones and the Internet—based on a test of their usage habits—had an imbalance of brain chemicals similar to that seen in people experiencing anxiety and depression. They tended to say that Internet and smartphone dependence interfered with their daily activities, productivity, sleep and social lives. . .and they had significantly higher scores on scales of depression, anxiety, insomnia and impulsivity than teens whose test scores did not indicate addiction. The addicted teens had an overabundance of the neurotransmitter gamma-aminobutyric acid (GABA) in their brains’ emotional control center. Addictive substances such as alcohol are already known to alter GABA levels. –Hyung Suk Seo, MD, professor of neuroradiology, Korea University, Seoul, and leader of a study presented at a recent meeting of the Radiological Society of North America

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Food Industry News® September 2019

Page 27

Put Down That Text. Here’s Why...

When you’re trying To get something accomplished, you’re probably keeping one eye open as you’re surfing the web With Spotify or radio or TV on as a constant backdrop; Worse, you could be doing all of them at once while only being physically present at work. No wonder it’s harder to concentrate for any length of time than it used to be. While it’s great to connect with old friends on social media or be able to look up sports or movie trivia any time, the impact this has on ability to think clearly is terrible. Cognitive decline is real cognitive disease but also to to reach you instantly, set and can begin as young improve your ability to ac- your phone and other deas age 45 even if you are complish more and feel less vices to “do not disturb” “Call MaCkay away!” healthy. We’re not talking stress from perpetualRight dis- but program in exceptions about dementia, either- tractions...immediately. for those people. Build up —-smaller problems, such You probably expect this your digital tolerance. as forgetting someone’s to tell you to stop using Digital withdrawal can name, can be a normal technology so much. Well, be very difficult, so take part of aging. Research has that works, but few of us can a lesson from Specializing Fast, Expert Repairs Of Refrigeration, Ovens,behaviorshown that continuing to resistInits lure for long, and modification therapy and HVAC and All Types of Cooking and Food Prep Equipment learn is key to minimizing the speed of information in reward yourself for small call2019 John won’t mackay: this decline—but to learn, slow down, and successes. Set certain times , SCHAumBuRg BARRIngTOn & SHOPPIng you need to focus. information junkies know mAllS In nW SuBuRBS Brain health expert Cyn- that; no one wants to miss of day when you’ll check thia Green, PhD. explained that important texts, email e-mail, etc., and don’t look it easily: I am the client or a breaking news flash. In- in-between. Start by 15 minwithout checking a you just met. If I tell you stead, “Call Right utes away!” youMaCkay need to exercise device, and then when the my name at the same time better control over the disthat your phone starts vi- ruptions, put technology to time is up, give yourself five brating in your pocket and work for you and engage in minutes to glance at texts, you glance at the screen, activities that strengthen at- messages, etc. Next, extend your uninterrupted time to you’re not going to hear tention. Try this: In Fast, Repairs Of Refrigeration, what I said. Later, Specializing you’ll Stop beingExpert so available. 30 minutes Ovens, before checkHVAC and All Types of Cooking and Food Prep Equipment think you forgot my name, You don’t have to answer ing, then 45 minutes, then JoHn mackay: contact the minute an hour. And experiment but you never learned itcall in every you , SCHAumBuRg receive it—and the mAllS the first place! Constantly BARRIngTOn & SHOPPIng nW SuBuRBS with In rewards that don’t enswitching between activities truth is, you don’t even tail going online, such as and attempting to multitask have to know about every having a coffee break... And (which no one is actually call, text or clever meme; a walk. good at) is exhausting for they are not essential to No one, ever, gets a raise the brain, draining it of the your success, either. When or promotion or praise in energy needed to focus. Re- you’re working on a mustany way for paying more sult: We make mistakes big do or should-do task, elimiattention to their online and small and are less pro- nate distractions. Turn off profile than their career ductive, more forgetful and the TV, and quit email, text Facebook, responsibilities. The only just slower at everything. notifications, It’s time to rebuild your at- Twitter and news app noti- weapon you need to stay tention span and your abil- fications until you get your focussed, stay professional, and bring a level of maturiity to focus. Like any skill, task done. If there are certain people ty that can compete at your it takes practice. The point isn’t only to ward off future who you feel must be able daily responsibilities.

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Nationwide James Beard Blended Burger Contest Restaurants in every state are participating in the James Beard Foundation’s Blended Burger Project this month, serving their version of blended burgers that contain at least 25% chopped mushrooms mixed with beef or other ground meat. Diners can vote for their favorite burger at more than 400 US eateries, and a judging panel will choose five finalists who will each receive $5,000 and a chance to serve their burger at the James Beard House in New York City. – Adapted from The Packer

Keeping Jerks At Bay Many of us spend most of our waking hours on the job, where hierarchies and egos can result in the work jerk. There are the backstabbers, the condescenders, the credit stealers and, of course, those who act like angels when the boss is around and turn sour as soon as she’s gone. Robert Sutton, author of 2018’s The A**hole Survival Guide, says to limit contact and slow response time to frequent emails and demands. A jerk can only push something if it is there to push on; save copies of off-hour demands and document or record verbal situations. When the workplace jerk attempts to flip blame on you for not doing it their way, pass the jerk’s demands to the boss.

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Known medically as “contusions,” bruises are usually caused by capillaries (small blood vessels) breaking and bleeding under your skin. With age, your capillaries naturally grow more fragile, and your skin and fat tissues get thinner and less effective at cushioning them against thumps and bumps. Although bruises are usually no cause for alarm, there are exceptions. At any stage of life, the vast majority of bruises are harmless and don’t require treatment: your body will reabsorb the spilled blood, usually within a few weeks. Placing an ice pack against a new contusion can reduce its spread. Once the bruise has been there for more than 48 hours, applying warm compresses can help speed healing. If you have one that’s severely swollen and painful, rather than just mildly puffy and sore, your injury might be a sprain or fracture that requires attention. You should also talk with your family doctor if you suddenly get a lot of bruises, if they don’t fade away with time or if they keep showing up for no apparent reason—especially if it’s in less injury-prone areas, such as your back, torso or face. They could be a sign of medical problems such as leukemia, kidney disease or liver failure. In short, follow the same rule that applies to any other bodily change: when in doubt, check it out.

Not everyone who steps up to the plate knows how to hit it out of the park.

Food Industry News® September 2019

People Selling the Industry With Cary Miller

This month I am proud to be pictured with Chef Sarah Grueneberg, chef/owner of the award winning Monteverde Italian restaurant. Located in Chicago’s West Loop neighborhood, Monteverde offers a new way to experience Italian food, highlighting some dishes that are deeply rooted in tradition while others have adventurous new flavors. This is achieved through the use of global ingredients and cooking methods not usually seen in the Italian kitchen. Monteverde is located 1020 W. Madison Street in Chicago. Ryan Miller (L) is president of Farmers Hen House, a company founded in 1997 with an Amish man’s idea that producing organic eggs could be a way to keep small farms in the Kalona, Iowa area sustainable. Today, Farmers Hen House works with a network of family owned farms which only produce Organic Eggs, Pasture-Raised Organic Eggs, Free Range Eggs and Cage Free Eggs. Their products are available through better food distributors. They are represented locally by Irv Flangel and Results Marketing, who is pictured with Ryan. Thomas Floyd and Chris Douglass are with Berkel Midwest, a firm selling and servicing many brands of supermarket, food processing and foodservice equipment. Because the company services what it sells, help is always available, resulting in minimal downtime, should an employee abuse the equipment. Ted Lagios is the president of Ex-Cel Meats, manufacturers of Italian Beef and Chicago’s own Crown Corned Beef. New for the Crown brand is their pre-sliced packages of corned beef. This product is very thinly sliced to give you a light, airy sandwich which your customers will love. Their product is available through most food distributors and jobbers. Steve Sorensen and Tina Van Aernum are with Ruth’s Vegetarian Gourmet, a manufacturer of upscale plant-based proteins. With vegetarian items being all the rage these days, Ruth’s Vegetarian Gourmet’s product is different using ingredients like pecans and cannellini beans. Pecans are an absorbable protein, full of manganese and potassium which helps with digestion and reduces blood pressure and reduces chances of stroke. Cannellini beans are a great source of fiber, iron, vitamin C, vitamin K, and calcium. If you are looking for plant-based foods which are better than what the fast food guys offer, try Ruth’s Vegetarian Gourmet. Their products are packaged for retail and foodservice.

8/14/19 10:42 AM


Food Industry News® September 2019

Using Contracts to Protect Your Business: Certificates of insurance, Hold Harmless and indemnification Agreements

As a business owner, you know the importance of relationships with outside contractors and experts who help your business run smoothly. To learn more about protecting your business in these relationships, check out these brief insurance explanations. Certificate of Insurance When entering a contract with another party, a certificate of insurance — which provides businesses with proof of their insurance coverage and limits — should be acquired first.This insurance protects businesses if a claim is filed and the business is found liable. Be wary of businesses or contractors that have inadequate insurance coverage. Liability Limits Liability limits are a part of the certificate of insurance that determines how much coverage is enough for the service you are hiring. Additional Insured Take steps to stay up to date on your certificate of insurance by asking to be notified when the policy is being changed or cancelled. Ask to be listed as an additional insured on the contractor’s policy. Hold Harmless and Indemnification Agreements When properly written, these agreements place full responsibility on one party in the agreement. These have a dangerous amount of power, so always read the full document carefully and contact legal counsel. Require a certificate of insurance and being named as an additional insured on the contractor’s insurance policy. Take precautions when renting out space in yor building, when a contractor is working on your site and when hiring a delivery service.

The guidelines above are recommendations from Society Insurance based on our company expertise in the markets we serve. Society’s team of risk control experts takes a collaborative approach to help business owners avoid catastrophic losses, and keep their customers, employees and businesses protected. For more helpful insurance tips, visit societyinsurance.com

interview no-nos

You don’t need a degree in negotiation to successfully navigate an interview. Mostly, it means not saying things that are akin to shooting yourself in the financial foot. Here are three phrases likely to sabotage any chance of getting paid what you think you deserve: “What does this position typically pay?” Whatever. Stay focussed on what you can bring, and then explain your value to hit a price. “Yes, that sounds good.” Maybe, but negotiate or find yourself working for less. “...but I’m flexible on that.” You might be, but make your case and if they can’t come closer, ask about bonuses or stock options that might be on the table.

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TASTE OF CHICAGO

Get a Top Company Exec to Solve Your Service Problem Trying to get help from a customer service rep often is frustrating and too often problem-solving end up with a fruitless waste of time. As a business owner, any loss of customer satisfaction today will end up on social media or worse, filter across to your competitors. Yes, rules are rules and procedures are there for a purpose, but rules without carefully examining the details of a disgruntled patron are just an excuse to do nothing. But a company can cut through red tape and, in some cases, “bend the rules” if you know how to get through to the right contact. Here is how: 1. Locate the names and email addresses of company executives whose roles likely involve customer satisfaction. This might include customer service managers, directors or VPs of customer service (or customer support)...and even the president or CEO of the company. At many companies, everyone’s email address follows the same format, so if you find any employee’s address, try that format with the name of the exec Upgrade your ATM you want to reach. If an address is not correct, your to be EMV card email likely will just be bounced back to you. compatible as reverse 2. Write a brief, polite and unemotional email liability is now message to the executive. In just a few sentences, in effect! explain what went wrong with the product or serUpgrade before vice and what you suggest as a reasonable step that the end of 2019 or would set things right, such as replacing a defective you could be at risk! item. Mention that you tried the normal customMake an ATM your er service channels but that they “let me down.” next great profit center. If you identify multiple execs who might be worth CAll DAViD HAYEnGA, VP & CFO contacting, start with the lowest-level one and work your way up until you find someone who is willing www.MEiRTRAn.COM to help. –Bottom Line/Braun

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foodindustrynews.com

AROUND CHICAGO With Valerie Miller

BIG SAMMY’S HOT DOGS Big Sammy’s Hot Dogs is celebrating its 23rd year of serving great food with 3 locations, one in Elgin and two in Elk Grove Village, Illinois. Big Sammy’s philosophy is to have customers leaving happy, having enjoyed some of the best homemade food in town. The menu includes hot dogs, polish and a Sheboygan Bratwurst. Italian specialties include chicken parmesan, Italian sausage, homemade Italian beef and a meatball sandwich. They also have burgers, gyros, chicken, ribs, wings, a pork chop sandwich as well as a steak sandwich and so much more. Combo meals are available too. Depending on which location you dine at, there might be a possibility Big Sammy will be the one taking your order. You will see him at the counter ringing people up. He has a larger than life personality and a great rapport with the customers. He just makes everyone feel good! If Big Sammy is not in the restaurant, Don’t Worry. There will be a cut out with his picture and his favorite saying “Eat More Hot Dogs!” on display. When you visit Big Samm y ’ s stores, you’ll notice happy, neat employees that work extra hard to make sure you have an enjoyable dining experience. Big Sammy’s even has his own coloring book for the kids; it’s adorable. Party Packs are available for any occasion. For more info visit –bigsammyshotdogs.com

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Food Industry News® September 2019

Chef Carlos Gaytan Returns with 3 New Restaurants Chef Carlos Gaytan, a worldwide ambassador of Mexican cuisine and widely known as the first Mexicanborn chef to earn a coveted Michelin star, returns to downtown Chicago with three restaurant experiences opening at 720 N. State St. before the end of this year. While each distinct in its own concept and offering, all honor the robust traditions of his homeland while playing to his impressive culinary range. They are: Tzuco, Tales of Carlos Gaytan and Panango. Tzuco, short for Chef Gaytan’s birth city of Huitzuco, is derived from the Nahuatl huixochin, meaning “plants with abundant thorns”. The first of his three concepts – opening fall 2019 – Tzuco presents Mexico’s imaginative flavors while connecting to the preparation techniques of French cuisine. With 110 seats indoors (25 of those in an expansive bar area) and 34 seats al fresco, guests will enjoy dishes showcasing bright ceviche preparations; delicate flavors of shrimp, clams, octopus and salmon; and the richness of chicken tinga, pork, tortilla and lentils – all brought together with the zest of aromatic spices and chile. “Tzuco is a love letter to my homeland,” says Gaytan. “I fell in love with food while learning to prepare heirloom recipes alongside my mother, Doña Teté. At heart, this menu honors the soulful and honest cooking she taught me, while allowing me to express my vision as a chef today.” Tales of Carlos Gaytan, opening several weeks after Tzuco in late fall 2019, reveals an intimate, 16-seat chef tasting room, presenting an even more elevated opportunity to experience the Mexican-French haute cuisine for which Chef Gaytan has been extolled. Joining the kitchen at both restaurants is Chef de Cuisine Andrew Kim (avec, The Dearborn, Acadia, Takashi). Chef Gaytan has additionally assembled an all-star international team that includes Pastry Chef Jesús Escalera, heralded as Latin America’s Best Pastry Chef in 2018 by San Pellegrino’s list of the World’s 50 Best Restaurants. It also includes international spirits talent Mica Rousseau, named Mexico’s finest mixologist in 2016 after placing first in World Class Mexico. Panango, opening fall 2019, completes the trio at 720 N. State St. Derived from pan (bread), the fast-casual/grab-and-go concept is rooted in the Mexican tradition of artisan bread-making. In additional to hearty sandwiches, the menu includes nourishing salads, healthy bowls, comforting soups and an exceptional offering of heritage pastries. A modern, airy space is accented with bright colors and filled with the effervescent energy for which Mexico is celebrated, welcoming those who wish to eat in the 18-seat dining room or outside on the 15-seat terrace. Quick preparation and the option to carry out for breakfast, lunch and dinner makes Panango equally convenient for those searching for their new daily stop.

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Food Industry News® September 2019

Page 31

New News From Food Industry News!

It’s always been our goal to help food business buyers work with the best vendors and get the best overall value for their dollar. This is evident by seeing the quality and stature of the companies we promote to our readers each month. With every food, beverage and hospitality business facing lower margins due to increased labor and occupancy costs, we feel the time is right for this program. With this in mind, we are launching the Silver Platter Savings Program, where select vendors will offer Food Industry News readers special pricing, discounts or rebates on their purchases. Food Industry News will have no involvement rebating our readers these funds, this will be handled directly between the vendor and the buyer. We hope you will look for ads featuring the Silver Platter Savings logo and explore the savings these vendors are offering. If you are a vendor interested in working with us to help our readers save money, please contact Cary Miller, VP at 847-6993300.

Pizza Hut To Close 500 Locations According to NRN, Yum! Brands executives said Pizza Hut will” likely see domestic locations decrease by nearly 500 stores over the next two years as the brand closes underperforming dine in restaurants and swaps them out for modern express stores.” In 2018, Pizza Hut closed its fiscal year with 7,482 U.S. restaurants, according to NRN’s Top 200 research. The closures come as the chain has been struggling with domestic same-store sales, which took a turn for the better in the second quarter. In the U.S., same-stores sales at the Plano, Texas-based brand rose 2%. Yum CEO Greg Creed said he was pleased with the Pizza Hut results, which was driven by value promotions. However, to truly succeed the brand needs to pivot away from dinein locations, he said.

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foodindustrynews.com

Food Industry News® September 2019

Save Labor, Time and When Bigger Was Once Better: How Big Stay on Top Money With Our Authentic Restaurants Founder of Third Coast Hospitality ered the largest crawl in Chicago, the ocPrepared Mexican Products Group and Vice Chairman of the Illinois casion drew 15,000 people and included

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Restaurant Association, Sam Sanchez has led the charge of Chicago’s hospitality industry for over 30 years. The success of his current ventures stem from intense attention to detail in all facets of the restaurant business from expansion, to operations and business development. When Sanchez first got into the business, bigger was better. “At one time the larger the square foot, the more profitable it was for restaurants. Things have changed.” Large restaurants with wide open communal spaces consistently succeeded throughout the industry. Now, consumers are scaling back and demanding smaller, cozier establishments that offer a more intimate experience. Sanchez, who owns five of the largest restaurants in the city, and other largecapacity restaurant owners have had to adjust the way they do business to meet the ever-changing demands of hungry Chicagoans. Large venues take time to fill up—100 people looks empty in a 7,000 square foot dining room which can drastically affect the vibe of a restaurant. Maintaining foot traffic and brining in new people helps to fill the space, but doing so involves adjusting to the pace and aesthetics of the consumer’s desires. “We started dividing our restaurants into many party rooms.” Having the flexibility of cutting back larger spaces to design smaller, more inviting settings is a way of fighting the downhill on big spaces. Building walls and partitions allows for the entertainment of a small group of 50, and a large group of 1,000. Maintaining that flow of traffic from new people and seasoned regulars is constantly at work. Sanchez began consulting with founder and owner of Chicago Twenty Something Inc., Freddie Kole. The event company produces and hosts over 300 social gatherings a year, many of which are pub crawls the hospitality group is heavily involved in producing. The most recent event was The Mustache Crawl, which benefited Lakeview East Chamber of Commerce. Now consid-

over 20 bars along North Clark Street. “We found a way of how to occupy the whole street with thousands of customers and special events,” states Sanchez, making pub crawls a lucrative and successful addition to the hospitality group’s flow of traffic. “By doing this we stopped a lot of the illegal promotions and pub crawls in the city of Chicago.” Paying taxes on the tickets sold, as well as obtaining the proper permits, insurance, and licensure insures a smooth flowing and safe event in which every participant benefits. “This is essential to the city of Chicago. It is essential to many cities as people are starting to learn that organizers can help if it’s run correctly.” Restauranteurs can simultaneously increase business, and build a healthy partnership with the city, which in turn facilitates progressive change for the hospitality industry and its relationship to the City of Chicago. Sanchez has actively worked with the city to ensure that the event planners who are selling tickets to host events at Sanchez’s restaurants operate under the rules. The pub crawls participate in not only pay their amusement taxes, where 100% of that money goes back to the city, but have also been able to donate over $20,000 to the Chamber of Commerce, directly aiding in the advancement of the community. Constructing smaller venues within a larger space like Sanchez did within Moe’s Cantina and Old Crow Smokehouse by opening Cava and Tunnel allows for multiple rooms and concepts to attract a wide array of visitors. Having a large space has invited the opportunity for buyouts, beer, wine, and whiskey fests, taco fests, and even more popular events out of Chicago’s fickle Midwestern weather. The flexibility and willingness to change the layout of a space, and enthusiasm to create a partnership with event planners, ultimately makes for a closer, more familiar space that Chicago has been calling for. “Every big space is not only a chance to fill up, it’s also a chance to showcase your restaurant.”

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Food Industry News® September 2019

ACCOUNTANTS Chamlin P C .................................................................847-583-8800 ACCOUNTING FIRMS Parhas & Associates ...............................Page 12 .......708-430-4545 ADVERTISING Food Industry News .....................................................847-699-3300 AIR COFFEE ROASTERS Java Master International.............................................224-848-2070 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ..................................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ..................................................708-344-0344 APPETIZERS Via Pizzeria 1 2 3 .........................................................847-727-6200 ARCHITECTS Dearborn Architects .....................................................312-939-3838 Sarfatty Associates ...................................................... 847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA ...................................................630-954-1244 ASSOCIATIONS Illinois Restaurant Association ................Page 39 .......312-787-4000 ACF Chicago Chefs ................................................... 872-256-CHEF GARA ...........................................................................847-824-6941 ASSOCIATIONS & TRADES For the Love of Chocolate Foundation ...Page 03 .......773-972-1927 Illinois Food Retailers..............................Page 47 .......800-624-6712 Illinois Department of Agriculture .................................217-782-5809 ATM MACHINES Meirtran ATM...........................................Page 29 .......815-275-8031 ATTORNEYS Scharf Banks Marmor ..................................................312-662-4897 AUCTION COMPANIES The Local Auction Company ...................Page 12 .......630-688-6824 AWNINGS & CANOPIES Chesterfield Awnings ..............................Page 22 .......312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings ...............................................630-833-5700 BAGS-CUSTOM PRINTED Bulldog Packaging ....................................................... 630-458-1152 BAKERS-WHOLESALE Eli’s Cheesecakes...................................Page 14 .......773-736-3417 Gonnella Baking Co ................................Page 15 .......312-733-2020 Lezza Spumoni & Desserts.....................Page 21 .......708-547-5969 Ideal Bakery .................................................................773-631-6897 Il Mulino di Valenzano Bakery ......................................847-671-5216 JR Dessert Bakery .......................................................773-465-6733 Milano Baking Company ............................................800-495-BUNS BAKERY & DESSERT CONSULTING Sweet Bee....................................................................847-828-4812 BAKERY EQUIPMENT MGM Industries............................................................847-814-7715

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BAKERY-PRODUCTS Instantwhip Chicago................................Page 21 .......800-933-2500 Central Baking Supplies...............................................312-243-0888 BAKLAVA Libanais Sweets ...........................................................847-329-5060 BANNERS & POSTERS Accurate Printing..........................................................708-824-0058 BAR CONSULTANTS Chicago Bar Shop ........................................................312-473-2277 BAR MANUFACTURING & DESIGN Chicago Bar Shop ........................................................312-473-2277 BAR STOOLS Chicago Booth ........................................Page 21 .......773-378-8400 Waco Manufacturing ....................................................312-733-0054 BAR SUPPLIES Ramar Supply Co....................................Page 19 .......708-233-0808 Alfa Restaurant Supply ................................................773-588-6688 Schultz Supply .............................................................708-652-2020 BATCH FREEZERS Kool Technologies ...................................Page 39 .......630-483-2256 BBQ SAUCE Ken’s Foods .................................................................800-633-5800 BEEF New S B L Inc .........................................Page 18 .......773-376-8280 BEER GAS MacCARB ...............................................Page 27 .......877-427-2499 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage...................................... 847-616-0711 BEVERAGE PROGRAMS Brew Smart Beverage ..................................................847-437-5757 BEVERAGES Lifestyle Beverages......................................................630-941-7000 BOOTHS Chicago Booth ........................................Page 21 .......773-378-8400 Waco Manufacturing ....................................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ........................................Page 21 .......773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box ......................................Page 16 .......312-829-4545 BRANDING-LICENSE OPPORTUNITIES Los Comales Licensing ...........................Page 32 .......773-457-1784 BREAD & ROLLS Gonnella Baking Co ................................Page 15 .......312-733-2020 Ideal Bakery .................................................................773-631-6897 Il Mulino di Valenzano Bakery ......................................847-671-5216 North Shore Baking Corp .............................................773-655-3485 BROILERS & STEAMERS EmberGlo-A Division of Midco Int’l...............................773-604-8700 BURGLAR ALARM SYSTEMS Alarm Detection Systms Inc .........................................630-844-5318

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BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ........................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co ............................Page 28 .......773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ............................Page 28 .......773-731-8787 BUYING GROUPS/CO-OPS GARA ...........................................................................847-824-6941 CALAMARI Fisherman’s Pride ...................................Page 48 ....... 800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts.....................Page 21 .......708-547-5969 CARRY OUT PACKAGING Bulldog Packaging ....................................................... 630-458-1152 CASH AND CARRY OUTLETS Angelo Caputo’s Fresh Markets...................................630-514-1338 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ..................................847-675-6066 CATERING-VEHICLES DCI Central .............................................Page 22 .......800-468-7478 CCTV SYSTEMS Alarm Detection Systems Inc .......................................630-844-5318 CHAIRS & FURNISHINGS Vista Chair ...................................................................773-253-4883 CHAIRS-COMMERCIAL Chicago Booth ........................................Page 21 .......773-378-8400 Waco Manufacturing ....................................................312-733-0054 CHARCOAL Charcoal Supply Company ..........................................312-642-5538 CHEESECAKES Eli’s Cheesecakes...................................Page 14 .......773-736-3417 CHICKEN-PROGRAMS FSI/Foodservice Solutions ...........................................847-719-6088 CHILI Captain Ken’s Foods...............................Page 25 ....... 800-510-3811 Bistro Soups (Div of Vienna Beef) ...............................773-278-7800 CHOCOLATES Dessert Concepts ........................................................773-640-4727 CLASSIFIED ADVERTISING Food Industry News .....................................................847-699-3300 CLEANING PRODUCTS SuperClean ..................................................................847-361-0289 CO-PACKERS T F Processors.............................................................847-709-2600 CO2 MacCARB ...............................................Page 27 .......877-427-2499 COCKTAILS Puerto De Indias Gin....................................................305-934-0803 COFFEE Farmer Brothers Coffee ...............................................888-542-9298

COFFEE & TEAS Royal Cup Coffee....................................Page 23 .......630-254-3365 Brew Smart Beverages ................................................847-437-5757 COFFEE ROASTERS Tec Foods Inc..........................................Page 07 .......773-638-5310 Java Breeze .................................................................773-235-9356 Java Master International.............................................224-848-2070 Tugboat Coffee ............................................................630-390-6613 COLD BREW COFFEE & TEA Brew Smart Beverage ..................................................847-437-5757 COLD STORAGE Perishable Distribution Solutions ............Page 06 .......888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage.............................Page 17 .......800-535-2445 COMBI-STEAMERS Rational USA................................................................888-320-7274 COMPRESSED GAS MacCARB ...............................................Page 27 .......877-427-2499 CONSTRUCTION COMPANIES Walter Daniels Construction ...................Page 16 .......773-775-0170 CONTRACT LABOR SERVICES Atlas Employment Services ....................Page 24 .......847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ...............................773-278-7800 COOKING EQUIPMENT Ramar Supply Co....................................Page 19 .......708-233-0808 CORNED BEEF-FRESH Eisenberg-Kelly Corned Beef.......................................773-588-2882 Vienna Beef .................................................................773-278-7800 CORPORATE GIFTS Vienna Beef .................................................................773-278-7800 CRAFT BEVERAGES Deutsch Family Wine & Spirits................Page 31 .......708-687-9870 CREDIT CARD PROCESSING Jeff Bruce (HPS) ..........................................................773-398-1013 CREDIT CARD PROCESSORS Menio Global ...........................................Page 09 .......855-641-8326 DAIRY-PRODUCTS Instantwhip Chicago................................Page 21 .......800-933-2500 New Dairy ....................................................................312-421-1234 DELI-MEATS Greenridge Farms ........................................................847-434-1803 DELIVERY-VEHICLES DCI Central .............................................Page 22 .......800-468-7478 DEMO SERVICES-FOOD & BEVERAGE Custom Merchandising Services .................................630-814-3679 DESSERTS Eli’s Cheesecakes...................................Page 14 .......773-736-3417 Algelato Chicago ..........................................................847-455-5355 Dessert Concepts ........................................................773-640-4727 Sweet Bee....................................................................847-828-4812

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Page 34 DESSERTS-WHOLESALE Lezza Spumoni & Desserts.....................Page 21 .......708-547-5969 DIGITAL MARKETING Munch Ado ...................................................................312-694-5942 DIRECT MAIL PROGRAMS Food Industry News .....................................................847-699-3300 Ontime Envelopes and Printing ...................................630-205-6667 DIRECTV All Sports Direct ...........................................................630-918-3000 DUCT CLEANING Enviromatic Corp of America ..................Page 08 .......800-325-8476 Olympia Maintenance ..................................................708-344-0344 EGGS Farmers Hen House................................Page 31 .......319-683-2206 KLM Sales & Marketing ..........................Page 28 .......310-245-7703 Meadowbrook Egg & Dairy Company ..........................773-523-8861 ELECTRIC & GAS STEAMERS EmberGlo-A Division of Midco Int’l...............................773-604-8700 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical................Page 27 .......847-381-0448 EMPLOYEE HANDBOOKS Employco USA ........................................Page 11 .......630-920-0000 EMPLOYMENT ATTORNEYS Rob Bernstein - Laner Muchin .....................................312-342-7778 ENERGY BROKER Century Energy Solutions .......................Page 23 .......630-817-3164 ESPRESSO-CAPPUCCINO MACHINE PROGRAMS Brew Smart Beverage ..................................................847-437-5757 ETHNIC BREADS-ROLLS & PASTRIES Ideal Bakery .................................................................773-631-6897 ETHNIC FOODS Kikkoman Sales USA ...................................................630-954-1244 FACILITY MAINTENANCE UmbrellaOne National Facility Services..Page 10 .......773-383-6826 FACILITY SERVICES Cintas Corporation .......................................................630-543-3666 FAUCETS Faucet Shoppe The ................................Page 25 .......773-478-3890 FILTERS-EXHAUST SYSTEMS Olympia Maintenance ..................................................708-344-0344 FIRE ALARM MONITORING Alarm Detection Sytems Inc.........................................630-844-5318 FIRE ALARM REPAIR & TESTING Alarm Detection Systems Inc ......................................630-844-5318 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety...............................................847-695-5990 FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment ........................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .............................................847-322-9185 FLATBREADS Grecian Delight Foods .................................................847-364-1010 FLOOR TILE & GROUT CLEANING Enviro-Master Chicago North.......................................847-305-2990 FLOORS-SALES-SERVICE & REPAIR Sexton Complete Care................................................. 800-827-1126 FOOD & ALCOHOL SAFETY TRAINING Santa Lucia Food Safety Training................................772-502-5262 FOOD DISTRIBUTORS Cugini Distribution ...................................Page 22 .......708-695-9471 Devanco Foods .......................................Page 04 .......847-228-7070 Tec Foods Inc..........................................Page 07 .......773-638-5310 Alfa Restaurant Supply ................................................773-588-6688 Angelo Caputo’s Fresh Markets...................................630-514-1338 Anichini Brothers ..........................................................312-644-8004 Chef’s Quality Meats ....................................................708-333-0880 Christ Panos Foods .....................................................630-735-3200 Dearborn Wholesale Grocers Mktplace .......................773-523-8861 GFS Distribution...........................................................800-968-6391 Grecian Delight Foods .................................................847-364-1010 Kronos Foods...............................................................800-621-0099 Olympia Food Industries ..............................................847-349-9358 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ...............................................................224-307-2232 FOOD PLANT RENTAL Gung Ho..................................................Page 06 .......708-369-8159 FOOD PRODUCTS Devanco Foods .......................................Page 04 .......847-228-7070 Tec Foods Inc..........................................Page 07 .......773-638-5310 Grecian Delight Foods .................................................847-364-1010 Neil Jones Food Company...........................................800-543-4356 Olympia Food Industries ..............................................847-349-9358 FOOD PRODUCTS-PREPARED Captain Ken’s Foods...............................Page 25 ....... 800-510-3811 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman .................................................847-232-4474 FOODSERVICE EQUIPMENT Thunderbird Food Machinery ..................Page 13 .......866-451-1668 Losurdo Inc ..................................................................630-833-4650 MGM Industries............................................................847-814-7715 Rational USA................................................................888-320-7274 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ................................................773-588-6688 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical................Page 27 .......847-381-0448 CSI - Coker Service Inc ...............................................888-908-5600 Cobblestone Ovens .....................................................847-635-0172 General Parts Group ....................................................630-595-3300 United Fast Food & Beverage...................................... 847-616-0711 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ..................................... 630-628-0811 Losurdo Inc ..................................................................630-833-4650 Sarfatty Associates ...................................................... 847-920-1100

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foodindustrynews.com FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ...............................................888-908-5600 Cobblestone Ovens .....................................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co....................................Page 19 .......708-233-0808 FRANCHISE-CONSULTANTS Big Sky Franchising .....................................................855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage.............................Page 17 .......800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer .......................Page 13 .......630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp ...............................................................224-307-2232 FRIED CHICKEN BREADING MIX House-Autry Mills .........................................................847-770-7510 FRYERS FSI/Foodservice Solutions ...........................................847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products .................................................800-325-7093 GAMING TERMINALS Aces Up Gaming ..........................................................773-209-4800 GELATO Palazzolo’s Artisan Dairy ........................Page 17 .....800-4GE-LATO Algelato Chicago ..........................................................847-455-5355 GELATO EQUIPMENT & SUPPLIES Kool Technologies ...................................Page 39 .......630-483-2256 Palazzolo’s Artisan Dairy ........................Page 17 .....800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction ...................Page 16 .......773-775-0170 GIARDINIERA E Formella & Sons .......................................................630-873-3208 V Formusa Company ...................................................847-813-6040 GIN Puerto De Indias Gin....................................................305-934-0803 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical................Page 27 .......847-381-0448 GOURMET FOODS New Dairy ....................................................................312-421-1234 GRAND OPENING PROMOTIONS LED Billboard Trucks ...................................................312-924-7979 GREASE REMOVAL SERVICE Kaluzny Bros Inc ..........................................................815-744-1453 GREASE TRAP PUMPING SERVICE A&P Grease Trappers Inc .......................Page 46 .......630-231-0905 Tierra Environmental...............................Page 16 .......888-551-1998 Kaluzny Bros Inc ..........................................................815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ..................Page 08 .......800-325-8476 Olympia Maintenance ..................................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods .......................................Page 04 .......847-228-7070 Grecian Delight Foods .................................................847-364-1010 Kronos Foods...............................................................800-621-0099 Olympia Food Industries ..............................................847-349-9358 GYROS Devanco Foods .......................................Page 04 .......847-228-7070 Grecian Delight Foods .................................................847-364-1010 Kronos Foods...............................................................800-621-0099 Olympia Food Industries ..............................................847-349-9358 H/R-HUMAN RESOURCE SERVICES Employco USA ........................................Page 11 .......630-920-0000 HAMBURGER PATTY MANUFACTURER Devanco Foods .......................................Page 04 .......847-228-7070 HANDYMAN SERVICES UmbrellaOne National Facility Services..Page 10 .......773-383-6826 Restaurant Handyman .................................................847-232-4474 HEALTH INSURANCE Employco USA ........................................Page 11 .......630-920-0000 Gallagher ................................................Page 17 .......630-285-3686 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical................Page 27 .......847-381-0448 Mechanical 24 .........................................Page 31 .......847-987-9738 HELIUM MacCARB ...............................................Page 27 .......877-427-2499 HOOD & DUCT CLEANING Hoodz of Schaumburg ............................Page 15 .......847-620-2608 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ..................Page 08 .......800-325-8476 Olympia Maintenance ..................................................708-344-0344 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment ........................800-373-9714 HOT DOGS Crawford Sausage .......................................................773-277-3095 Eisenberg-Kelly Corned Beef.......................................773-588-2882 Red Hot Chicago..........................................................800-249-5226 Vienna Beef .................................................................773-278-7800 HOT SAUCE US Hot Sauce Inc ........................................................630-762-8880 HOT SAUCES Gindo’s Spice of Life Hot Sauce ..................................855-444-6367 HUMMUS & SPREADS Grecian Delight Foods .................................................847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman .................................................847-232-4474 ICE CREAM Chocolate Shoppe Ice Cream.................Page 23 .......608-221-8640 Homer’s Gourmet Ice Cream ..................Page 08 .......847-251-0477 Instantwhip Chicago................................Page 21 .......800-933-2500 Palazzolo’s Artisan Dairy ........................Page 17 .....800-4GE-LATO Algelato Chicago ..........................................................847-455-5355 ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies ...................................Page 39 .......630-483-2256 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ...................................Page 39 .......630-483-2256

Food Industry News® September 2019

ICE CREAM-YOGURT Instantwhip Chicago................................Page 21 .......800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ...........................................................847-987-9738 Major Appliance Service ..............................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ............................Page 10 .......312-733-3900 ICE SCULPTURES Artbelowzero.net ..........................................................847-746-3673 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical................Page 27 .......847-381-0448 INSURANCE Cacciatore Insurance ..............................Page 03 .......312-259-8200 Caro Insurance Services..............................................708-745-5031 Concklin Insurance Agency..........................................630-268-1600 ISU Northwest Insurance Services ..............................888-366-3467 Society Insurance ........................................................888-576-2438 INSURANCE SERVICES Gallagher ................................................Page 17 .......630-285-3686 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance ..............................Page 03 .......312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ...................................................... 847-920-1100 INTERNET ADVERTISING Food Industry News .....................................................847-699-3300 INVENTORY CONTROL SYSTEMS BevSpot .......................................................................617-658-3123 ITALIAN BEEF Devanco Foods .......................................Page 04 .......847-228-7070 Serrelli’s Foods .......................................Page 40 ......877-385-BEEF Grecian Delight Foods .................................................847-364-1010 Red Hot Chicago..........................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons .......................................................630-873-3208 ITALIAN SAUSAGE Devanco Foods .......................................Page 04 .......847-228-7070 Anichini Brothers ..........................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co....................................Page 19 .......708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ...................................................630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest.............................................................800-921-9151 KEYLESS ACCESS CONTROL Alarm Detection Systems Inc .......................................630-844-5318 KITCHEN FLOOR & WALL CLEANING Enviro-Master Chicago North.......................................847-305-2990 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ..................Page 08 .......800-325-8476 Olympia Maintenance ..................................................708-344-0344 LAW FIRMS Lavelle Law .............................................Page 12 .......847-705-7555 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ....................................................773-254-6100 Mickey’s Linen ............................................................. 773-545-7211 LIQUOR Puerto De Indias Gin....................................................305-934-0803 LIQUOR & SPIRITS Deutsch Family Wine & Spirits................Page 31 .......708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ..........................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ............Page 06 .......888-491-1641 MAILING PROGRAMS On Time Printing ..........................................................708-544-4500 MARKETING PARTNERSHIPS Dinova Inc .................................................................... 630-487-9119 MAYONNAISE Columbus Vegetable Oils........................Page 05 .......773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.............................................................800-921-9151 MEAT-ORGANIC-NATURAL-ABF Fox Deluxe Stap ..........................................................847-520-8300 MEAT-SMOKED Nueske Applewood Smoked Meats .............................800-382-2266 MEAT-WHOLESALE Devanco Foods .......................................Page 04 .......847-228-7070 KLM Sales & Marketing ..........................Page 28 .......310-245-7703 New S B L Inc .........................................Page 18 .......773-376-8280 Angelo Caputo’s Fresh Markets...................................630-514-1338 Anichini Brothers ..........................................................312-644-8004 Chef’s Quality Meats ....................................................708-333-0880 Fox Deluxe Stap ..........................................................847-520-8300 Grant Park Packing ......................................................312-421-4096 International Meat Company ........................................773-622-1400 MEDICAL SUPPLIES Affirmed Medical Service .............................................847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods .................................................847-364-1010 Olympia Food Industries ..............................................847-349-9358 MENU PRINTING Ontime Envelopes and Printing ...................................630-205-6667 MENU-DESIGN Pinata Graphics ......................................Page 44 .......312-929-6805 MENUS On Time Printing ..........................................................708-544-4500 MENUS-CUSTOM PRINTED Accurate Printing..........................................................708-824-0058 MERCHANT PROCESSING Menio Global ...........................................Page 09 .......855-641-8326 MEXICAN FOODS Los Comales Licensing ...........................Page 32 .......773-457-1784 MILK Instantwhip Chicago................................Page 21 .......800-933-2500

MINI PASTRIES Ideal Bakery .................................................................773-631-6897 NATURAL FOOD PRODUCTS Greenridge Farms ........................................................847-434-1803 NEIGHBORHOOD MARKETING LED Billboard Trucks ...................................................312-924-7979 NITROGEN MacCARB ...............................................Page 27 .......877-427-2499 OILS & FATS-COOKING Columbus Vegetable Oils........................Page 05 .......773-265-6500 OILS & SHORTENING Columbus Vegetable Oils........................Page 05 .......773-265-6500 Chef Mac Culinary Cooking Oils ..................................708-945-9150 OILS & VINEGAR Pastorelli Foods ......................................Page 02 ... 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils........................Page 05 .......773-265-6500 OLIVE OILS Columbus Vegetable Oils........................Page 05 .......773-265-6500 ONLINE ORDERING PLATFORM Munch Ado ...................................................................312-694-5942 ORGANIC FOODS Pastorelli Foods ......................................Page 02 ... 800-SOS-AUCY ORGANIC MEAT & POULTRY Fox Deluxe Stap ..........................................................847-520-8300 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical................Page 27 .......847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .....................................................847-635-0172 MGM Industries............................................................847-814-7715 PACKAGING MATERIALS Barrington Packaging Systems ....................................888-814-7999 PACKAGING SPECIALISTS Wertheimer Box ......................................Page 16 .......312-829-4545 PACKAGING SYSTEMS Barrington Packaging Systems ....................................888-814-7999 PAINTING & HANDYMAN SERVICES Restaurant Handyman .................................................847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc..........................................Page 07 .......773-638-5310 PAPER-PRODUCTS Ramar Supply Co....................................Page 19 .......708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co....................................Page 19 .......708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ...................................Page 22 .......708-695-9471 Pastafresh Home Made Pasta .....................................773-745-5888 PASTRY CONSULTING Sweet Bee....................................................................847-828-4812 PATIO ENCLOSURES Thatcher Oaks Awnings ...............................................630-833-5700 PATTY MACHINES/FOOD FORMERS Berkel Midwest.............................................................800-921-9151 PAYROLL SERVICES Employco USA ........................................Page 11 .......630-920-0000 ADP..............................................................................847-507-4210 PEST CONTROL Platinum Pest Solutions ...............................................708-206-2847 Rose Pest Solutions..................................................800-GOT-PEST PEST CONTROL/PEST ELIMINATION Mc Cloud Services .......................................................800-332-7805 PICKLES & RELISH Vienna Beef .................................................................773-278-7800 PITA BREAD Grecian Delight Foods .................................................847-364-1010 Olympia Food Industries ..............................................847-349-9358 PIZZA CRUST MIX Via Pizzeria 1 2 3 .........................................................847-727-6200 PIZZA SAUCE SEASONINGS Via Pizzeria 1 2 3 .........................................................847-727-6200 PIZZA SUPPLIES Russo Pizza Supplies ..................................................708-385-0500 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ..........................................................312-644-8004 PLANT BASED FOOD PRODUCTS Ruth’s Vegetarian Gourmet..........................................218-343-8858 PLANT-BASED FOODS VEGAN Phoenix Bean...............................................................773-784-2503 PLUMBING SUPPLIES Faucet Shoppe The ................................Page 25 .......773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ..................................847-675-6066 POINT OF SALE SYSTEMS Alpha POS Services Inc...............................................630-690-2870 Retail Control Solutions ...............................................630-521-9900 Revel Systems .............................................................415-744-1433 Schmaus Cash Register & POS ..................................847-675-6066 PORK PRODUCTS Peer Foods ..................................................................773-927-1440 POS SYSTEMS Revel Systems .............................................................415-744-1433 POS SYSTEMS-CLOUD BASED Jeff Bruce (HPS) ..........................................................773-398-1013 POULTRY-FRESH New S B L Inc .........................................Page 18 .......773-376-8280 POULTRY-WHOLESALE & PROCESSORS Fox Deluxe Stap ..........................................................847-520-8300 PRESSURE WASHING Olympia Maintenance ..................................................708-344-0344 PRINTERS On Time Printing ..........................................................708-544-4500 PRINTING-CUSTOM ITEMS Accurate Printing..........................................................708-824-0058

8/14/19 10:04 AM


Food Industry News® September 2019 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons .......................................................630-873-3208 Milano Baking Company ............................................800-495-BUNS T F Processors.............................................................847-709-2600 PRIVATE LABEL PRODUCTS US Hot Sauce Inc ........................................................630-762-8880 PRODUCE-WHOLESALE Angelo Caputo’s Fresh Markets...................................630-514-1338 Midwest Foods .............................................................773-927-8870 PROMOTIONAL MARKETING LED Billboard Trucks ...................................................312-924-7979 PUBLIC RELATIONS-MARKETING SERVICES IMR Chicago ................................................................312-878-1222 PUBLISHING Food Industry News .....................................................847-699-3300 RE-UPHOLSTERY Chicago Booth ........................................Page 21 .......773-378-8400 REAL ESTATE-BUY & SELL Stan Rivas/Flex Properties ..........................................312-685-8585 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage.............................Page 17 .......800-535-2445 REFRIGERATION EQUIPMENT REPAIR Kool Technologies ...................................Page 39 .......630-483-2256 Mackay Heating & Mechanical................Page 27 .......847-381-0448 Mechanical 24 .........................................Page 31 .......847-987-9738 Service Refrigeration ..............................Page 20 .......773-775-4777 CSI - Coker Service Inc ...............................................888-908-5600 General Parts Group ....................................................630-595-3300 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .......................Page 13 .......630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ...................Page 16 .......773-775-0170 REPUTATION MANAGEMENT Restaurant Marketing - 30 Days Free! .........................312-872-8050 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ...............................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ...........................................847-719-6088 Losurdo Inc ..................................................................630-833-4650 Revel Systems .............................................................415-744-1433 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer .......................Page 13 .......630-879-3131 Olympic Store Fixtures............................Page 40 .......773-585-3755 Ramar Supply Co....................................Page 19 .......708-233-0808 Berkel Midwest.............................................................800-921-9151 Flattech.com ................................................................855-999-3528 Schultz Supply .............................................................708-652-2020 TriMark Marlinn Equip & Supplies................................708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical................Page 27 .......847-381-0448 Berkel Midwest.............................................................800-921-9151 CSI - Coker Service Inc ...............................................888-908-5600 Cobblestone Ovens .....................................................847-635-0172 General Parts Group ....................................................630-595-3300 MGM Industries............................................................847-814-7715 Major Appliance Service ..............................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED March Quality Used & New Equip...........Page 13 .......800-210-5895 RESTAURANT MARKETING Restaurant Marketing - 30 Days Free! .........................312-872-8050 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives .................................. 708-361-1150 Kudan Group Inc ..........................................................312-575-0480 Marcus Cook-Baum Realty Group ............................... 312-275-3112 Nick Dibrizzi/Coldwell Banker ......................................708-562-9328 Pontarelli & Company ..................................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ..................................... 630-628-0811 Losurdo Inc ..................................................................630-833-4650 Sarfatty Associates ...................................................... 847-920-1100 RESTAURANTS La Scarola Restaurant .................................................312-243-1740 RESTROOM & JANITORIAL SUPPLIES Enviro-Master Chicago North.......................................847-305-2990 RESTROOM CLEANING & SANITIZING Enviro-Master Chicago North.......................................847-305-2990 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing ...................Page 24 .......708-387-9784 SALAD-DRESSINGS Ken’s Foods .................................................................800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils........................Page 05 .......773-265-6500 Tec Foods Inc..........................................Page 07 .......773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association ................Page 39 .......312-787-4000 SANITATION CLASSES Santa Lucia Food Safety Training................................773-502-5262 SATELLITE TV SYSTEMS All Sports Direct ...........................................................630-918-3000 SAUSAGE Angelo Caputo’s Fresh Markets...................................630-514-1338 Anichini Brothers ..........................................................312-644-8004 Crawford Sausage .......................................................773-277-3095 Red Hot Chicago..........................................................800-249-5226 Vienna Beef .................................................................773-278-7800 SAUSAGE MANUFACTURER Grant Park Packing ......................................................312-421-4096 SCALES Berkel Midwest.............................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company .......................Page 15 .......773-847-1820 SEAFOOD Fisherman’s Pride ...................................Page 48 ....... 800-543-2110

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SEASONINGS & SEASONING BLENDS Famar Flavors .........................................Page 06 .......708-926-2951 SEATING Waco Manufacturing ....................................................312-733-0054 SEATING REPAIRS Express Seating ......................................Page 41 .......630-985-7797 SELF-SERVICE ORDERING KIOSKS Revel Systems .............................................................415-744-1433 SEWER(MAINT)-RODDING & JETTING Tierra Environmental...............................Page 16 .......888-551-1998 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ............Page 06 .......888-491-1641 SHORTENING Columbus Vegetable Oils........................Page 05 .......773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics .................................Page 20 .......888-774-6270 SIGNS Pinata Graphics ......................................Page 44 .......312-929-6805 SLICERS-SALES & SERVICE Berkel Midwest.............................................................800-921-9151 SLOT MACHINES Illinois Gaming Systems...............................................312-544-9856 SOCIAL MEDIA MARKETING The Digital Restaurant ............................Page 44 .......630-768-9313 Munch Ado ...................................................................312-694-5942 SOFT DRINKS PepsiCo Foodservice ...................................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ...................................Page 39 .......630-483-2256 SOUPS Bistro Soups (Div of Vienna Beef) ...............................773-278-7800 Vienna Beef .................................................................773-278-7800 SOUS-VIDE COOKERS Sammic Corp ...............................................................224-307-2232 SPICE BLENDS Famar Flavors .........................................Page 06 .......708-926-2951 STAFFING-SERVICES Atlas Employment Services ....................Page 24 .......847-671-1557 STEAM CLEANING Olympia Maintenance ..................................................708-344-0344 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest.............................................................800-921-9151 SWEEPSTAKES MACHINES Collage LLC ............................................Page 44 .......312-593-8084 SWEET GOODS North Shore Baking Corp .............................................773-655-3485 TABLE ACCESSORIES Flattech.com ................................................................855-999-3528 TABLE LEVELING DEVICES Flattech.com ................................................................855-999-3528 TABLE TOP AND COOKING EQUIPMENT EmberGlo-A Division of Midco Int’l...............................773-604-8700 TABLES-ALL TYPES Chicago Booth ........................................Page 21 .......773-378-8400 RestaurantWoodTables.com ........................................773-599-6200 Waco Manufacturing ....................................................312-733-0054 TAMALES Supreme Frozen Products ...........................................773-622-3777 TEA-GREEN Dewdrop Tea ................................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services ....................Page 24 .......847-671-1557 TOFU AND BEAN SPROUTS Phoenix Bean...............................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods ......................................Page 02 ... 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News .....................................................847-699-3300 TRUCK BODIES-SALES & REPAIR Paramount Truck Body ...........................Page 19 .......312-666-6441 TRUCK DEALERS Sherman Dodge ...........................................................847-565-2704 TRUCK GRAPHICS American Graphics .................................Page 20 .......888-774-6270 TRUCK-BODIES Morgan Corporation .....................................................608-436-4177 TRUCK-REFRIGERATED DCI Central .............................................Page 22 .......800-468-7478 TRUCK-SALES & SERVICE DCI Central .............................................Page 22 .......800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center .................................Page 45 .......708-352-5551 UPCOMING EVENTS Wisconsin Restaurant Association ............................... 800-589-3211 VEGAN FOOD PRODUCTS Ruth’s Vegetarian Gourmet..........................................218-343-8858 VEHICLE WRAPS Paramount Truck Body ...........................Page 19 .......312-666-6441 VENDING MACHINES Collage LLC ............................................Page 44 .......312-593-8084 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ..................Page 08 .......800-325-8476 Olympia Maintenance ..................................................708-344-0344 VIDEO GAMING Awesome Hand Gaming ..............................................847-704-7608 VIDEO GAMING TERMINALS Illinois Gaming Systems...............................................312-544-9856 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage.............................Page 17 .......800-535-2445 WALK IN COOLERS-SALES & SERVICE Service Refrigeration ..............................Page 20 .......773-775-4777 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical................Page 27 .......847-381-0448 Mechanical 24 .........................................Page 31 .......847-987-9738

Page 35 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .......................Page 13 .......630-879-3131 MGM Industries............................................................847-814-7715 WEBSITE DESIGN Americaneagle.com ................................Page 33 .......847-699-0300 The Digital Restaurant ............................Page 44 .......630-768-9313 Munch Ado ...................................................................312-694-5942 WEBSITE DESIGN SERVICES Buildthis.com...........................................Page 41 .......312-655-9999 WEDDING CAKES Ideal Bakery .................................................................773-631-6897 WELDING & FABRICATING KOP Ind. Welding & Fabrication .............Page 20 .......630-930-9516 WHIPPED CREAM Instantwhip Chicago................................Page 21 .......800-933-2500

WI-FI SYSTENS FOR RESTAURANTS Restaurant Marketing - 30 Days Free ..........................312-872-8050 WILD GAME Fox Deluxe Stap ..........................................................847-520-8300 WIND SCREENS Thatcher Oaks Awnings ...............................................630-833-5700 WINE & SPIRITS Deutsch Family Wine & Spirits................Page 31 .......708-687-9870 WORKERS COMP INSURANCE Employco USA ........................................Page 11 .......620-920-0000 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ...................................Page 39 .......630-483-2256

CLASSIFIEDS Chicago Northwest Suburbs

Popular Chinese restaurant. 3,900 sf. Established over 15 years. Seats 140. Full liquor license. Plenty of parking. $1.5 million gross sales annually. Open 6 days a week. You will have your investment back in two years. No competition close by. Owner retiring.

Call 847-217-4541

Possible Owner Financing!

Great Opportunity to purchase a thriving and currently operating Restaurant & Lounge on 15 Acres located in the Village of Limestone, just 7 miles from Kankakee on Rte 17. Full Commercial Kitchen complete with Pizza Oven. Bar Area seats 52 and the Dining room seats 64. Including Five Video Gaming machines. 1460 sq. ft. apartment above the business. 40x72 outbuilding, 30x40 pavilion, 24x30 garage. Same owners for the past 23 years. Business and Property at $500,000. Access Complete Listing Details and more photos @ https://bit.ly/2zoZmnF or Contact Greg or Ronda Wallace for more info at

D E T A V I T LER O M EL S

708-308-1212

RE/MAX 10 In The Park 9658 W. 131st St. Palos Park IL

Each Office Independently Owned and Operated.

CLASSIFIEDS CONTINUE ON NEXT PAGE

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Food Industry News® September 2019

Page 36

CLASSIFIEDS

Chicago’s Premier Hospitality Real Estate Brokers

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Visit our website or contact us. www.kudangroup.com | 312-575-0480 Batavia- 1900 Mill St. - Restaurant Real Estate for Sale

Restaurant with 1.79 acres for sale. Includes 3 dining rooms, seating for 200+, full service bar & kitchen, and screened in patio with 48+ seats. Size: 6,000 SF Building on 1.79 Acres Price: $1,799,000 Agent: Chad

Countryside- 6201 Joliet Rd. - Holiday Inn - Restaurant for Lease

Newly renovated Holiday Inn in Southwest suburbs looking for a flagship bar/restaurant/nightclub to service guests. Large outdoor patio. Size: 6,669 SF Taxes/CAM/Ins.: $5/SF Rental Rate: $25/SF NNN Agent: Adam

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Restaurant with 340’ of frontage along busy Milwaukee Ave. Large full kitchen, several separate dining areas & banquet room on second level. Size: 8,963 SF Building on 39,341 SF Lot Price: $1,120,375 (R.E.) Agent: Daniel

Dolton- 15399 Chicago Rd. - Corner Commercial Building for Sale

Corner retail/office/industrial building for sale. Previously a dry cleaning business. Solid brick building with 20 parking spaces. Priced to Sell! Size: 5,000 SF Building on 12,000 SF Lot Price: $185,000 (Real Estate) Agent: Brian

Lakeview- 3032 N. Lincoln Ave. - Land on Lincoln - Business for Sale

Turn-key bar & grill in dense commercial & residential district of Lincoln, Belmont & Ashland. Ideal for start up or second location! Potential to add sidewalk cafe. Size: 1,400 SF Rental Rate: $3,502/Mo. Mod. Gross Price: $114,000 Agent: Adam

Lakeview- 3443-45 Broadway St. - Revolucion Steakhouse

Hard corner straight lease opportunity for qualified operators, only half a mile from Wrigleyville. Two levels with a full basement and large outdoor patio. Size: 3,725 SF Rental Rate: $14,500/Mo. Mod. Gross Agent: Jarrett

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

Corner restaurant for sale or lease at California & Armitage with new Black Iron & hood and large sidewalk patio. Business for Sale -or- Business with Real Estate. Size: 2,000 SF + Basement + Patio Price: $651,270 (RE) $169,127 (BU) Agent: Brian

Logan Square- 3056 W. Diversey Ave. - For Lease

Corner location with an extra wide sidewalk, perfect for large outdoor patio. Just steps away from Fat Rice, Lost Lake, Superkhana and Cellar Door Provisions. Size: 2,000 SF Rental Rate: Ask Agent Agent: Brian

Logan Square- 3435 W. Fullerton Ave. - For Lease

Corner retail space for lease with numerous updates. Ideal for restaurant or retail. Located near Park and Field in a fast developing area. Size: 1,600 SF Rental Rate: $21.50/SF NNN Agent: Brian

Old Town- 1551 N. Wells St. - Dinotto Pizza e Vino - Business for Sale

Iconic restaurant anchoring Old Town’s restaurant and nightlife scene for over 30 years. Full basement + 400 SF patio. Size: 1,500 SF Rental Rate: $7,600/Mo. Net Price: $149,900 Agent: Jarrett

Tinley Park- Confidential #C137- Business & Assets

Beautifully built tavern and restaurant in a busy strip mall with outdoor patio and bar. Seats 187 indoors and 150 on outdoor patio. All FF&E included. Size: 6,200 SF Rental Rate: $9,000/Mo. NNN Price: $579K Agent: Chad

West Loop- Confidential #G124 - Business for Sale

Beautiful West Loop restaurant with outdoor seating and finished basement. Highly Confidential. NDA & pre-qualification required. Size: 3,000 SF Rental Rate: $14,000/Mo. Gross Price: $599K Agent: Georg

Wheaton- 133 W. Front St.- Muldoon’s Irish Pub- Business for Sale

Authentic cottage-style Irish pub & eatery that is the centerpiece of downtown Wheaton. In operation since 2002. Seats 185. 350 SF Patio. Size: 6,000 SF Annual Rental Rate: $141,728 (NNN) Price: $299K Agent: Chad

REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 kudangroup.com

ASSOCIATES REAL ESTATE SERVICES

*Restaurant Brokerage Division*

Vince Ferraro

BAR & GRILL: New! Elmwood Park. Short hours, but 2 A.M. license. 12 taps. Seats 44. Menu well reviewed on social media. 4 gaming machines. $75K w/ great lease or $295K w/ Real Estate. BREAKFAST/LUNCH: Just listed! Well established neighborhood icon in upscale community on Chicago’s northwest side. Corner location across from park and train station. Seats 90 plus 20 on sidewalk patio. Parking lot. Solid lease. Pristine condition. Biz, FF&E @ $98K FAST FOOD: Located in active strip center in affluent N.W. suburb. Seats 42 and 38 in party room. Hours: Mon. - Sat., 11am to 9pm. Closed Sundays. Substantial volume. Most popular in area... Surrounded by factories, offices and residential! Low, below market value rent with lease renewal options. Video gaming available! Fully equipped. Family run... Pristine condition... Quality products! Don’t miss this one!! Biz, FF&E... Reduced to $150K IRISH PUB: 1st offer! Prime NW Chicago. Tavern license! Freestanding, 3,000 sf brick building. Parking lot. Surrounded by commercial, industrial and residential. Great lease with renewal options. Profit from day one. True “Turn-key”. Biz, FF&E @ $195K PIZZERIA: Outstanding opportunity to own this renowned pizzeria...home of Chicagoland’s “Original Stuffed Pizza!” Established 1973. NW Suburb. Dining room seats 125. Plenty of parking. Full liquor license. Bonus: Big $$$$$$ from Video gaming! “Turn-key.” No royalties, no over-rides! Great lease. Biz, FF&E... NEW PRICE... $349K FAST FOOD: Look! Freestanding. Brick. 950 sf. Bus stop corner with walkup window. Seats 12 plus 30 on patio. Easy to operate with minimal help.... Kitchen built for speed. Good volume/lease. Hours: 11am – 8:30pm, Monday thru Saturday. No Sundays! This is the one you’ve been looking for! NEW PRICE...Biz, FF&E @ $99K! FAMILY STYLE: NW Suburb. Freestanding. Busy street. Seats 160. Parks 53. Excellent condition. Owner retiring. Keep as is or convert to your concept. NEW PRICE: Biz, FF&E @ $195K w/ below market lease or total package with Real Estate @ $875K. TAVERN: Just Listed! NW Chicago. Totally remodeled bar with excellent clientele....class act! 50 capacity. 2 A.M. / 3 A.M. tavern license. Plus: 3 apartments, 2 1/2 car garage and patio. Beautiful building/big income. Real Estate & Biz @$695K.

MEMBER: CRBA

Buffalo Grove- 301 Milwaukee Ave. - Potential Development Oppty.

PONTARELLI

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@PontarelliAssociates.com

CALL 847-778-3571

Excellent Opportunity to own a long established Bar & Grill in wonderful Lincoln Square location. Corner property with great exposure. All Licences and FF&E included. Two outdoor patios for additional seating. Money Maker! Business Only, but very fair lease terms available. Call Sean Glascott with @ Properties for details. 773-551-7168

PROFITABLE FOOD TRUCK FOR SALE

This not your ordinary food truck business. The primary focus is catering for corporate accounts, weddings and social events. Owners have working relations with well know clients like Allstate, Walgreens, Northwestern, and Arlington Racetrack just to name a few. Menu features flame grilled chicken and slow smoked pulled pork all grilled and prepared on site. Truck is housed in Schaumburg in indoor warehouse in walking distance to their commissary kitchen where food prep begins each day. Truck is in excellent shape. Truck’s kitchen area includes hood with flame grill, flat grill, plenty of refrigeration and prep area. Asking $179K Sales: $180K Cash Flow: $80K Sale price includes truck, all equipment, training, introductions and transition to corporate clients.

SIGNATURE BUSINESS GROUP Contact: Joe Marley 708-702-2726 jmarley@signaturebusinessgroup.com

MEMBER: CRBA

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Food Industry News® September 2019

Page 37

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

CHICAGOLAND AREA! PIZZERIA BUSINESS ONLY: 200+ DELIVERIES PER DAY WITH 10-12 DELIVERY DRIVERS ONSITE/VERY LOW RENT

SPORTS BAR-PIZZERIA WESTERN SUBURBS - PLAINFIELD

5,000 SF sports bar-pizzeria with plenty of parking. National tenant location. Gross sales $1,500,000; big bar business. Class A turn-key. Rent $10,000 per month.

SPORTS BAR-PIZZERIA-VIDEO GAMING SW SUBURBS – 147TH & CICERO EAT-DRINK-WIN

RISTORANTE-PIZZERIA-BAR-VIDEO GAMING PLUS OUTDOOR DINING EAT-DRINK-WIN

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

OAK PARK ON NORTH AVENUE! TURN-KEY NEWLY REMODELED FULLY EQUIPPED RESTAURANT BAR WITH PRIME REAL ESTATE

Free standing building, 3,900 SF. Lot size 18,760 SF. Hard corner with 150 ft. of frontage on North Avenue. National tenant location. Other tenants-Starbucks, Buona Beef, 7-Eleven, Jiffy Lube, etc. Lease: $10,200 per month. Price: $1,100,000 For Real Estate & Business; $150,000 For Business Only.

Established for 35 years, owner retiring. Corner location 3,500 SF plus full basement, seats 80 Pick up/carry out/two dining areas with separate entrances. Outdoor patio. Full liquor license & patio license. Always busy, never empty. For Business, Furniture, Fixtures and Equipment: $1,299,000. PIZZERIA RESTAURANT-CHICAGO’S BEVERLY-ROSELAND NEIGHBORHOOD – REAL ESTATE - NATIONAL TENANT LOCATION

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

PIZZA!! PIZZA!!

Pick up & Delivery. Chicago-Midway Area, est. since 1987. 60% pick up/40% delivery. Real $$$ maker. 40 deliveries per night avg. Selling Real Estate & Business. Owner Retiring. Qualified buyers only. Must sign confidentiality agreement and have proof of funds.

OAK PARK DOWNTOWN

4,000 SF turn key pizzeria-restaurant plus full basement. Established for 40 years. For business, fixtures & equipment $99,500.

SPORTS BAR-PIZZERIA WITH VIDEO GAMING SW SUBURBS-PALOS HILLS

5,300 SF plus outdoor patio; seats 180 plus 70 in the outdoor patio with unlimited parking Family owned since 1987. Dine in-carry outdelivery-catering-live entertainment-dancing etc. Selling Business Only. Very low rent.

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

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

LISLE - MAIN (ROUTE 53)

NATIONAL TENANT LOCATION

For Lease / For Sale. Free standing 2,520 SF plus 1,000 SF lower level. Second generation restaurant. Lot size 22,850 SF. One door south SEC stoplight intersection of Main Street (Rte 53) and Maple Ave. NNN Lease $24 per SF; Real Estate taxes $5.60 per SF. Sale: $899,000

FINE DINING JAPANESE RESTAURANT WITH LARGE SUSHI BAR, DOWNTOWN NAPERVILLE

MEMBER: CRBA

MEMBER: CRBA

Free standing sports bar-pizzeria with video gaming. National Tenant location. 5,000 SF bldg.; 30,000 SF lot. $100,000 a year net profit in video gaming. Real $$$ maker; seats 300 indoor & outdoor. Separate carry out & delivery pizza business. DJ & live music. For Business & Real Estate: $895,000.

Nick Di Brizzi 888-317-7721

2,906 SF, seats 100 plus outdoor patio. Large modern Sushi bar, plus sit down bar. Free city parking next door. Established for 20 years; owner retiring or bring your own food concept. Location, Location, Great Business Opportunity. Business Only: $99,500 includes fixtures and equipment.

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

REALPOUL REALTY “Commerce With Morality™” 2731 W. Touhy Ave. Chicago, Illinois 60645

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

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

AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES BAR / GRILL Bar and Grill. Profitable and Well-Known. VIDEO GAMING. Many $’s! $225,000 BAR / TAVERN Bar-Tavern - Successful On Going Business Opportunity - Priced Right! $79,000 BAR-RESTAURANT Breakfast-Lunch only, or Sports Bar & Grill or something else! $145,000 BREAKFAST-LUNCH ONLY Four (4) Fantastic Places with or without Property and prices ranging from ................................................................. $125,000 to $2,700,000 FAST FOOD Seven (7) Excellent Places with or without Property and prices ranging from ...................................................... $110,000 to $575,000 GREEK RESTAURANT Greek Cuisine 5,500 SF, 300 Seats, Plenty of Parking, Corner $649,000 RESTAURANT Two (2) Attractive Places with or without Property and prices ranging from ........................................................ $55,000 to $475,000 SPORTS BAR & 18K STRIP MALL Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!) .................................................. $993,000 Call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! DRIVE-THRU NEW ON MARKET! Restaurant facility. Free Standing Bldg. approx 4,500 + sq. ft. with parking. Ideal for any concept. Fully equipped. Currently pizza restaurant with gaming. Complete package. Call for details.

SUBURBAN LOCATION

Family restaurant available. Established over 40 years. Approx. 4,500 sq. ft. Freestanding building, plenty of parking, seats 150 plus. Plenty of parking. High volume sales. Reasonable lease. Business only. Asking $399K.

COMMUNITY FAVORITE

Pizzeria with bar and dining. Located SW subs in central business district. Plenty of parking, available onsite. Asking 174,900.

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

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

G N I D N PE

NEW TURN-KEY

Fast food rest. businesses. 2 locations available. 1200 - 1500 sq ft. with seating. SW burbs. Great location. Good sales and leases in place. Priced at $98,900 ea. Package deal available. Very confidential. NDA required. Call for details.

LEMONT LOCATION

Vacant property. 4 parcels. Approximately 1 acre on State Street. Potential commercial—can be rezoned for commerical retail. Priced to sell. Asking $499,500.

CATERING BUSINESS FOR SALE

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

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

MEMBER: CRBA

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FOOD INDUSTRY NEWS CLASSIFIED RATES

2” x 2” ............ $50 4” x 2” .......... $100 6” x 2” .......... $150 4” x 4” .......... $200 4” x 5” .......... $250

REFRIGERATED FOOD DISTRIBUTION

BUILDING FOR SALE!

20,000 SQ FT. warehouse with walk-in coolers. Located in Cicero, IL. 8,500 sq. ft. of walk-in coolers. (+450 pallets) offices, 16’ clear height, 3-phase power, floor drains, loading dock. Trailer storage in rear. Asking $1,200,000. Call!

312-927-2430 | Chicago Industrial Real Estate

4” x 6” .......... $297 4” x 8” .......... $397

4” x 10” ........ $497 10” x 6” ........ $662

FULL PAGE .... call

CALL TERRY:

847-699-3300 Well Established Pizza & Fast Food Restaurant Turn-key operation, all fixtures and equipment, Prime location, reasonable rent, good income.

$350,000

Call 708-349-1111

Ask for Robert Shutay

ADD NEW LOCATIONS ON US! “CREATING POSSIBILITIES IN THE RESTAURANT INDUSTRY” Exclusively Brokering Restaurants since 2003.

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

847-651-3834 Eatz-associates.com

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

Long Established, McHenry County Gourmet Café and Deli Established charming fast casual café deli with great reputation over the years. Serves breakfast, lunch and light dinner menu. Private banquet room. Catering. Classic subs and sandwiches, hot Panini, wraps, burgers, homemade chili and soups. Real estate available separately. Business only: $198,000.

Call: 312-953-2873

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We Pay To Build And Equip Most Restaurant Types & Lease To Successful Restaurant Operators. Rent Equal To Half The Profits. Call (847) 719-3499

The Italian Café, LLC. (Brokers Welcome)

COMMERCIAL/RESIDENTIAL BUILDING 3 Building Portfolio in 9,800 sq ft lot. 7 apartments, 4 stores. Central air in all units. Great rental income. Rogers Park, next to Metra Station. 1 unit is 1,200 sq. ft. tavern with 4:00 Lic and PPA license. Some financing available. Call Wesley at 773-671-1273

FOR SALE

7,200 Square Foot USDA Approved Food Processing Facility. Turn key Low Taxes, Located in an opportunity zone for even additional benefits. Near Expressways. 4 offices, 2000+ sq chilled production room + 5 Walkin freezers/coolers, loading dock and Parking for 19 cars, 800 Amps Power and Alternative Fuel CNG Fueling Station. Building built in 2005. For sale: $799,000. Rent at $7,900.

For more info, please call Bob:

773/960-5642

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Food Industry News® September 2019

Page 39

Need your sanitation certification? IRA offers:

Get Certified with the Illinois Restaurant Association

• • • • • •

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

ILLINOIS

R E STAU R A N T ASSOCIATION

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

A Taste of the Old Country

For centuries people have enjoyed slow rise egg bread. This is great for sandwiches, French toast or any other recipe that involves bread. What people love is its light/airy texture and the soft, crunchy and chewy crust. One such Chicago bakery, famous for their egg bread over the past 32 years is North Shore Kosher Bakery which sells their egg bread (Challa) to neighborhood residents as well as distributing it to area restaurants, Jewel Grocery Stores and other retail outlets. Ayellet Benezra, 2nd generation owner of the bakery says, “We have constantly improved the recipe to give customers something that is outstanding and memorable. Over the years, our suppliers have even offered us lesser quality ingredients, but we always decline, because quality and fl avor always come fi rst. We offer a gourmet bread that just happens to be Kosher. All of our customers love it and say it’s different than every other challa or egg bread they’ve tasted and it keeps them coming back for more. Some even say our bread is different than all others.” The bakery owners are always pleased and excited when given the opportunity to have restaurant owners and chefs try their products because of its rich fl avor and dramatic presentation. North Shore Kosher Bakery is located at 2919 W. Touhy Avenue in Chicago. For more information, visit northshorekosherbakery.com.

OC&C Global 50

Now in its 17th year, the OC&C Global 50, produced by OC&C Strategy Consultants, examines the financial performance of the world’s largest consumer goods companies. It is the industry authority on the statistics and big themes that drive the FMCG sector. ● Profitability of the top Global 50 FMCGs reached 18.2% in 2018, the highest level since the Global 50 began in 2002 ● Organic growth increased by 3.2% year on year, demonstrating a remarkable comeback since the financial crisis ● M&A deal value fell 48% from 2017, decreasing by $70bn as no megadeals matched the 2017 BAT deal, but deal volumes remained high at 55 versus the record high of 60 in 2017 ● Chinese spirits producer Kweichow Moutai entered the Global 50 leader board for the first time, knocking out Brazil Foods Nestlé; while Procter & Gamble and PepsiCo retained their podium positions ● 2018’s star players that outperformed their peers are Coca Cola, Estée Lauder, Yili, Kweichow Moutai and Shiseido For more info about OC&C Strategy Consultants, please visit www.occstrategy.com

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THANK YOU TO SHMOOZEFEST RAFFLE PRIZE DONORS

ACF Chicago Chefs Algelato Angelo Caputo’s Fresh Markets Anichini Brothers Arthur J. Gallagher Artisan Specialty Foods Aurelio’s Pizza Big Fat Hot Sauce Big Shoulders Coffee Chef Bert Cutino – The Sardine Factory Restaurant Clemens Profit Group/Lodge Chris Smith-Lueders CSI Coker Service Dececco Pasta Dessert Concepts Devanco Foods E-Interactive Solutions El Naciemento Tequila Flat Tech Foodservice Solutions Inc. For the Love of Chocolate Gibsons Restaurant Group John Coletta Gindo’s Hot Sauces Honestly Cranberry J Mark Enterprises /Working Chef.com Kool Technologies Kudan Group Lezza Bakery & Desserts Los Comales

Lynfred Winery L Woods – Lettuce Entertain You MacCarb Mettler Toledo M & K Truck Centers Mojo Bricks Moretti’s -Ala Carte Entertainment Onesti Entertainment Pastorelli Foods Pita Inn Restaurants Propane Pete’s Proven IT Puerto De Indias Gin Rational USA Real McCoy Spirits Retail Control Solutions Sausages by AmyLu Serrelli’s Shire City Herbals/Fire Cider Stanovich Hospitality/Firehouse Sub’s Step Solutions South African Consulate -Wines Tanduay Rum Texas de Brazil The Boston Beer Co. The Patio Restaurants Tommy Olsen Trimark Marlin Triton College Hospitality Program US Foods Vienna Beef V. Formusa Volare Ristorante

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

REFRIGERATION SALES & SERVICE

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

KOOL TECHNOLOGIES 630-483-2256 7 Day/24 Hour Service kooltechnologies.com

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foodindustrynews.com

Food Industry News® September 2019

MsPsGFree Offers Products in all Whole Foods Stores

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

WHOLESALE CASH & CARRY • CALL FOR SAMPLES: 773-237-7530 In whatever you do, strive to be the best at it. — Aliko Dangote

Move Forward

Past relationships, ancient guilt and old mistakes can ruin your future if you don’t let them go. Don’t let something that didn’t fit into your life continue to hurt you. If you do, you’re still giving a portion of your life to something that no longer exists outside of your own misery: Put it away. Release the pain, remember the lesson but move forward. Scars remind us of where we have been, not who we’ll be tomorrow.

How to Sell to Food Business Buyers by Cary Miller, VP Food Industry News

Foodservice, chefs and food industry buyers don’t just need news, they need explanation. They need to understand the “why’s and How’s” the most complicated challenges swirling around them every day; which vendors to use and who will provide the best value and support to help them to thrive. And, which vendor will consistently act with integrity and honesty, in a world where they don’t have time to check their vendors work. On the Internet, all things are equal, and unfortunately, buyers don’t really know who the most trusted suppliers are. The food industry is abundant with suppliers, some of which are crooks. For 37 years, Food Industry News has given buyers clarity by helping them to understand which suppliers to use, and arming them with insights to help lead them switching to a better supplier (who advertises with us). We have harnessed a proven format of storytelling, education and messaging for brands, connecting suppliers and buyers. This is why local buyers have flocked to Food Industry News for 37 years. Blending research, insight, personality and great ads, our editorial format has proved successful in helping to move business forward, both for our readers and advertisers. We have experience in helping our advertisers to tell a story that amplifies their brand essence, delivered in a clear, easy to understand format, designed to pull buyers through the buying cycle and helping buyers to understand why it is that a particular vendor would be the right solution for their needs. If your goal is to drive new business, higher margin accounts and educate buyers as to why you are the best choice for them, you would be an excellent candidate to advertise in Food Industry News. Please contact us today to discuss your needs and goals to see how we can help. Call Cary at 847-699-3300.

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Whole Foods announced that MsPsGFree Inc. (MsPsGFree) is now authorized to provide their delicious products in all twenty-six Chicagoland stores. MsPsGFree has a snack and dessert line that is quite unique. While focus is on gluten-free, this company offers a refreshing, and delicious twist that consumers crave. MsPsGfree uses natural ingredients that are many times organic, and are currently selling out at the three stores that carry the products. MsPsGFree is currently in Whole Foods Market in the following locations: Chicago Hyde Park, Chicago Englewood and Naperville IL. The plans are to expand into the remaining 23 Chicago-land Whole Foods Market stores with the next targeted stores being South Loop, and Evergreen Park. According to the American Academy of Allergy, Asthma & Immunology – A condition identified as either Celiac Disease or Non-Celiac Gluten Sensitivity can produce symptoms such as abdominal pain, bloating, gas, diarrhea, foggy mind, lethargy, or fatigue. These symptoms improve when gluten (Wheat, Rye and Barley) are eliminated from the diet.

Amazon Sells JR Desserts on Their Treasure Trucks Nationwide

Amazon and JR Dessert Bakery have teamed up to sell specialty desserts on their Treasure Trucks nationwide. Chicago’s well-known JR Dessert Bakery has been providing handmade and all-natural desserts to food service businesses around the Chicagoland area since 1979. They cater to some of the city’s most popular restaurants, cafes, grocery stores and event venues. Since the JR team primarily focuses on wholesale they are ecstatic to partner with Amazon on this huge retail deal. The Treasure Truck is one of Amazon’s newest ways to shop. Here’s how it works: Amazon hand picks what they want to sell on their trucks, millions of customers signed up for the app get a text revealing that day’s specific offer, then they buy it online and pick it up from the trucks. The concept is supposed to be like finding a hidden treasure. For their first offer in 2018 JR made a custom cheesecake - ½ plain and ½ chocolate chip - for the big event. The offer went live on trucks in 18 different cities around the country including Chicago. Then this March they partnered for a second deal selling huge chocolate chip brownies. That deal went live in 25 cities, quickly selling out in the majority of them within hours. Amazon announces what is on the Treasure Truck the morning of the big sale, so you never know what is coming up next!

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“Look at your waiter’s face. He knows. It’s another reason to be polite to your waiter: he could save your life with a raised eyebrow or a sigh.” – Anthony Bourdain

CraCked, Torn, ripped BooThs? BEFORE

SUPERKHANA INTERNATIONAL OPENS IN LOGAN SQUARE A joint venture between chefs Yoshi Yamada (Lula Cafe, Blackbird, Babbo), Zeeshan Shah (The Biscuit Man, Old Town Social, The Bristol) and Jason Hammel (Lula Cafe, Marisol, Pilot Light), Superkhana International (3059 W Diversey Ave) opened July 16. Located in one of Chicago’s newest burgeoning pockets of eclectic shops and restaurants emerging in the Logan Square neighborhood, Superkhana International is a unique restaurant celebrating Indian flavors, local cooking and the delicious culinary connections between India and America. Superkhana International reflects the culinary sensibilities of Yamada and Shah and is a natural evolution of their popular pop-up, Bombay Breakdown. The pair met while cooking at a James Beard House dinner and soon after launched their successful pop-up in 2014. Superkhana International is a culmination of this exploration and celebrates the unison through texture, brightness, lightness, depth and deliciousness. Designed by Charlie Vinz, bright traditional Indian colors are used with a joyful, surprising touch, with patterns and palettes. Limewashed brick and light wood paneling keeps the modern interior warm and inviting. The unique space features a Haveli style courtyard inside the restaurant, which opens up to the sky. The vibrant restaurant has 74 traditional seats, including 12 of those at the bar for dining and drinking and a semi-private dining room. Superkhana International’s operating hours will be 5 p.m. - late Tuesday through Saturday for dinner service. Reservations are available on resy.com. For more information, please visit www.superkhanachicago. com.

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AFTER

Troy Jorge Joins Temporis as Executive Chef Temporis, the 20-seat, Michelinstarred restaurant in West Town, welcomes Troy Jorge as Executive Chef. Jorge, who has worked alongside such celebrated chefs as Curtis Duffy at Grace and Ryan McCaskey at Acadia, joins Temporis proprietor Sam Plotnick in this next stage of the restaurant’s journey of excellence. Temporis, 933 N. Ashland Ave. earned its first Michelin star last year—the only new star in the Michelin Guide Chicago 2019—as well as the 2019 Jean Banchet Award for best service. Jorge mines the seasons and micro-seasons for inspiration, driven by colors, contrasts and layers of flavor. His vivid style comes together with playful, beautiful precision in an 11-course tasting menu. “I want every dish to be as visually engaging as it is delicious,” he says. Jorge leads a small kitchen at Temporis that includes Sous Chef Wyl Lima, who worked with him at both Grace and Acadia. Together, the team creates a dining experience where the passage of time (“temporis” in Latin) flows seamlessly and playfully from course to course. Guests can expect a tasting menu from Jorge that will change several times throughout the year, which speaks to Temporis’ celebration of time: through seasons shifting and the restaurant evolving.

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

express seating

For a Free estimate, call Bill today, (877) 321-7372

Legendary Chicago soft drink producer Filbert’s Root Beer is introducing 6 new flavored sparkling waters, and a plain sparkling water. The flavored sparkling waters have all natural flavoring with no sugar or preservatives added. They are in 12oz glass bottles, and are packed 24 bottles per case. The flavors are Lime, Black Cherry, Lemon, Grapefruit, Orange Cream and Pomegranate. The company, located in Chicago’s Bridgeport neighborhood offers free delivery to food businesses.

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Food Industry News® September 2019

SHMOOZEFEST July 24, Moretti’s Edison Park

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New Eli’s Desserts Debut for 2019

Basque Cheesecake Eli’s #480501/8”/10 Cut/32 oz./4 pack Eli Schulman created Chicagostyle cheesecake almost 40 years ago by breaking all the rules: no water bath and baking hot and fast. His golden brown caramelized top acted as a heat shield, allowing the rich custard below to soufflé. Fast forward to 2019...Here we are using the same technique to make Basque Cheesecake, this year’s “It” dessert from Spain, which is also a rule breaker. It’s a little darker on top than Eli’s original: It’s baked in a striking flutter of burnt parchment paper, and the inside reveals such a rich creamy texture, we think that Basque might be Eli’s Spanish cousin. Japanese-style Cheesecake Eli’s #480500/8”/12 Cut/43 oz./4 pack Eli’s rich cream cheese batter is whipped to a chiffon like consistency and baked in a very hot oven to achieve a soufflé like sponge cake texture and golden crust. The result is a delicious fuwa-fuwa or fluffy cheesecake that is known for its jiggle when it comes out of the oven. Goat Cheese Cheesecake Eli’s #480502/8”/14 Cut/42 oz./4 pack It’s unbaaa-lievable! Tangy, rich, and not too sweet, this cheesecake is made with goat cheese and cream cheese, baked on a vanilla crumb crust and topped with goat cheese crumbles. It’s sweetened with honey produced by student bee keepers at the Chicago High School for Agricultural Sciences. Confetti Cheesecake Eli’s #295147/9”/14 cut/63 oz./2 pack It’s a double celebration with a housemade layer of yellow confetti cake topped with birthday cake confetti cheesecake and hand-piped vanilla mousse with more sprinkles. Dairy-Free Vegan Lemon Raspberry Cheesecake Eli’s #885529/20 cut/48 oz./4 pack Refreshing lemon cheesecake made with non-GMO tofu from Chicago’s Phoenix Bean makes this dessert cholesterol free! It’s baked on a layer of lemon cake and finished with housemade raspberry gelee and a dusting of raspberry powder. Cheesecake Cubies™ 1/2 inch cubes/14 lb. bag/2 pack; Original Plain: Eli’s #120302 Strawberry: Eli’s #120303 Tiny half-inch cubes of Eli’s rich and creamy cheesecake, perfect to use as mix-ins, dessert components, or for snacking. The Eli’s Cheesecake Company is located at 6701 W. Forest Preserve Drive, Chicago, IL 60634 See their ad on page 14.

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foodindustrynews.com

Food Industry News® September 2019

Say Hello To Your Newest Profit Center!

No Investment • Generates Cash For Your Business • No Liquor License Required Although winnings are paid in cash, these are sweepstakes machines. How it works: Inserting $10, rewards the customer with $20 in coupon value. This then can be used on www.collagekiosk.com. These machines are completely legal under the Illinois Prize and Gift Act.

To start making more money at your location, call COLLAGE LLC today!

(312) 593-8084

The Three Grades of Eggs from Farmers Hen House

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Loose Produce at Trader Joe’s Jack Salamon, the category manager for produce at Trader Joe’s, announced on the grocery chain’s official podcast that its stores will be stocking more loose produce, such as apples, potatoes and onions. Salamon also said that Trader Joe’s is developing recyclable and biodegradable packing to use in the future for produce that can’t be stocked loose, like berries. – Adapted from AndNowUKnow

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quality eggs. They use local small family farms thought the community to produce all their eggs. All their farmers follow the certified humane and USDA Organic guidelines. Looking out for the welfare of the chickens isn’t the only thing they pride themselves on, they also focus on leaving a small environmental footprint. All of the eggs go through a 100% solar powered facility and are packaged in 100% recycled cartons that are bio degradable. There are 3 different kinds of eggs that Farmers Hen House farmers produce: ● A basic egg for them is a Free Range egg. For an egg to be considered a Free Range the chickens need to be able to have access to the outdoors. There must be a minimum of 2 square feet per chicken outside to play around in. ● The next step up from Free Range is Free Range Organic. Like the Free Range egg the chickens must have outside access and a minimum of 2 square feet outside per chicken. However, the chickens eat organic Non-GMO feed instead of regular feed. ● The highest quality of egg is the Organic Pasture Raised egg. These chickens are given organic grain to eat and have acres to run around on. There is 108 square feet outside per chicken. These chickens run around all day chasing bugs outside. Farmer’s Hen House, is represented in Chicagoland by Results Sales. You can see their ad on page 31

Sweepstakes Machines

In an ultra-competitive industry like restaurants with razor-thin profit margins, any extra appeal you can offer to customers may help you stay in business. With higher minimum wage standards, property tax increases, and new regulations on the industry, it’s become harder to operate successfully without new revenue sources to offset these challenges. Sweepstakes kiosks are one such area of opportunity that can allow restaurant operators to bolster their sales, create jobs, and expand their businesses. Restaurants, bars, and entertainment venues across the state are implementing sweepstakes kiosks. We’re all familiar with traditional sweepstakes – McDonald’s Monopoly, radio stations’ “enter to win” concert tickets, beverage companies’ “check under the cap” promotions, etc. Sweepstakes kiosks are digital versions of traditional sweepstakes that businesses use on a daily basis. They use touch screens to sell coupons to consumers which are redeemable for cash and prizes. For restaurants that don’t have liquor licenses, sweepstakes machines are an attractive revenue opportunity that require no investment from local businesses. By creating a new profit center for your business, an entertainment option for your guests, and sales tax revenue for local municipalities, sweepstakes are a winning investment for everyone involved.

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Food Industry News® September 2019

Page 45

CHEF PROFILE Mike Johnson

Sugarfire Smoke House 9200 Olive Blvd., St. Louis, Missouri Birthplace: Biloxi, Mississippi Current Position: Chef/founder of Sugarfire Smoke House First Foodservice Job: My first job in the industry was a dishwasher in St. Louis. Favorite Food: Cheetos! For sure cheetos! Awards/Honors: Sugarfire has been ranked best barbecue in St. Louis, and USA Today, St. Louis Magazine, Sauce Magazine and St. Louis Post-Dispatch have talked about us this year. We took home first place for the World’s Best Sandwich in the 2018 World Food Championship, which was really cool for us to be recognized on an international level. In 2018, we helped break the Guinness World Record for most people simultaneously grilling at one time at the Budweiser Big Bud Sizzle. We were also given a Patriot Award from the U.S. Department of Defense for hiring veterans – that’s one that’s really important to everyone at Sugarfire. Memorable Customers: We’ve had some big names come in our doors, but some of my favorite customers were Snoop Dogg and the original Hulk Lou Ferrigno. And Cheap Trick’s Rick Nielsen – I’m a huge fan. Worst Part of Job: The travel – I’m constantly trying to be two places at once! Most Humorous Kitchen Mishap: I was in Buenos Aires, Argentina cooking for over 400 people when I was handed my smoker, and it looked nothing like the picture I was sent. The smoker was no bigger than the size of a football and couldn’t fit more than a chicken breast – needless to say, we found a way to pull it off. Favorite Food to prepare: Ribs! I eat ribs all day, every day and can’t ever get enough of ‘em. What part of the job gives the most pleasure: Easy – the cooking! If you couldn’t be a chef, what would you be and why: I’ve always dreamt of being a pirate. Best advice you ever got was: When I went to college my dad wrote me a letter that said ‘How hard you work for the next four years will determine how hard you will work for the rest of your life.’ I barely made it a month in college, but look how hard I’ve had to work! Where do you like to vacation: The Caribbean – it’s so relaxing out there! What do you enjoy most about FIN: There’s so much going on in the industry and everything is always changing – there’s always a challenge – but FIN keeps me in the loop. Other than family, who was your greatest culinary influence?: Daniel Joly taught me a lot about the industry, so I owe a lot of my success to him.

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Economical V8 gasoline and turbocharged diesel engines, offer driver-friendly design, one of the strongest frames in their class. No wonder Mitsubishi Fuso trucks are the right choice for your business.

Avoiding Kitchen Emergencies Founded in 1999, Tierra Environmental has emerged as the service leader and best friend of restaurant and food plant operators in the Greater Chicagoland area because they are the company that owners call when paralyzing drainage emergencies arise. From inside grease trap backups to sewer and storm basin backups, Tierra has the expertise and experience to solve these problems, 24/7/365. “With today’s labor issues, restaurant and food plant maintenance often gets neglected, which is why our customers have remained loyal and appreciate our services” says the company’s founder and president, Ron Holmes. “We encourage all of our customers to get on a scheduled maintenance program which takes the responsibility of avoiding backups and floods off their plate”, Holmes continued. In an age when many companies are having a hard time retaining and attracting employees, Tierra’s family-owned and operated culture has proudly resulted in low employee turnover and a steady flow of applicants eager to join the Tierra team. Another difference Tierra Environmental has over all of their Midwest competitors is their large fleet of the highly specialized equipment designed to solve any drainage issue food businesses face. “Our large fleet enables us to take care of our scheduled maintenance clients and emergency situations every day, without disruption, because when backups occur, it’s always an emergency” Holmes added. In today’s highly regulated business climate, it’s best to avoid unwanted notoriety which can lead to fines, shutdowns, or public embarrassment which is why so many food businesses rely on Tierra. You can see the Tierra Environmental ad on page 16 of this issue.

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foodindustrynews.com

Food Industry News® September 2019

Make Fresh Baked Pizza As Easily As Frozen With Gonnella Pizza Dough

Booking is easy! Call: 630-231-0905 Text: 630-674-6928

Or schedule your service ONLINE! A&P Grease Trappers is a full service grease trap pumping, UCO recycling, plumbing, hydrohydro jetting, and rodding company specializing in preventative maintenance and 24/7 emergencies!

Chicago pizza is legendary. And so is Gonnella bread. Now, the two come together with Gonnella Baking Company’s frozen pizza dough, available for sale to pizzerias as well as grocers, quick-serve restaurants and food service. “Gonnella’s frozen pizza dough solves a number of issues the industry is facing today,” said Dave Gonnella, the company’s vice president of sales. For example, the current labor shortage has restaurants and pizzerias struggling to find qualified talent. Many have turned to buying premade pizza dough such as Gonnella’s as an alternative to finding skilled pizza makers. Not only does Gonnella’s frozen dough make it easy for anyone to create and bake a pizza, the crust will always taste the same. Consistency in flavor is especially important for restaurant chains or franchises. Using high quality Gonnella frozen pizza dough can ensure a delicious crust for every single pizza, every single slice. Sales for ready-made food items—including pizza—also are on the rise in convenience and grocery stores across the country. With Gonnella’s pizza dough, proprietors can offer their customers a fresher choice than frozen pizza. Plus, they can customize toppings based on their clientele’s preferences. “Why offer frozen when you can offer fresh baked just as easily?” said Gonnella. “Just roll out the dough, pile on the toppings, and bake.” To learn more about Gonnella’s frozen pizza dough options, call (800) 2623442 ext. 5119 or go online at www.Gonnella.com. See their ad on page 15.

It’s Not Pink, It’s Puerto

There’s a movement afoot in fashionable places throughout Europe and it’s gaining traction right here in Chicago. Affectionately known as the ‘ginassance’, it is the sudden fascination with all things gin but more specifically, with fruit flaIn 2018, 35 to 49 year old customers accounted vored gin. for 27 percent of all full-service restaurant Where did it all start? Two brothers, Jose Ancustomer share and 30 percent of the limited tonio and Francisco Rodriguez Fernandez from service share in the United States. Seville, Spain, were busy crafting traditional liqueurs when the ‘ginvolution’ took hold. As the category gained attention, the brothers noticed that people were drinking gin but they didn’t necessarily like its taste so they set out to create a delicious and easy to drink alternative. Puerto de Indias Strawberry Gin was born and it would soon inspire a whole new category. It’s the only gin made with distilled fresh strawberries versus others who add strawberry flavor after distillation. “Our gin truly stands apart,” notes Jose Sedano, International Development Director. “Its authentic fresh, fruit-forward taste pairs well with everything from simple, premium mixers to on-hand ingredients like citrus, herbs, spices or bitters. It provides bartenders with great flexibility to create the most delicious, eye-catching and easy to make Perfect Serve cocktails, such as those featured at The Rose Hotel, including the Rose GinTonic made with premium tonic, lemon juice, sliced strawberries and lemon & lime garnish. Puerto de Indias Strawberry Gin has catapulted to become one of the top selling gins in Spain and around the Join us in celebrating a gala event honoring women in the culinary industry world. Now, this distinctly fresh and Date: Wednesday, October 16, 2019 Time: 6:00-9:00pm Place: Joe’s Live 5441 Park Place, Rosemont, IL delicious, fruit forward elixir is available 60018TICKET PRICE: $75 (Includes 1 drink ticket and all food stations)PURCHASE TICKETS AT:www.thechifor Chicago’s gin and non-gin drinkers cagoculinarymuseum.org For further information or questions, contact: Carmella Anello @ 630-200-8414 alike to experience and enjoy. Chef Kyle Richardson @ 815-207-9401

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A Taste of What’s New ILLINOIS

FOOD INDUSTRY Trade Show

FREE Registration! Show only open to end user buyers. Only exhibiting suppliers will be admitted.

Tuesday, September 17, 2019 Calling all grocery retailers and restauranteurs!

Be sure to attend this spectacular all-industry retail grocery and restaurant/food service expo. View informative educational programs and an array of vendors showcasing the latest in food and beverage trends, technology, equipment and services to improve your day-to-day operations.

Limited show hours and manageable size

No need for business owners and managers to spend the whole day.

FREE REGISTRATION!

Go to www.ifraevents.com for your complimentary registration form. All welcome!

Taste and learn about a wide variety of products and technology!

Illinois Food Retailers Association Grocery Merchandising Association

Rob Bernstein

10:30 A.M. OPENING GENERAL SESSION “Navigating New Employment Laws” Speaker: Robert Bernstein; Laner, Muchin, LTD. This session takes a look at the impact that the new employment laws will have on businesses.

11:15 A.M. – 11:30 A.M. LEGISLATIVE AND REGULATORY UPDATE Speaker: Tanya Triche Dawood; IRMA Vice President and General Counsel

Tanya Triche Dawood

12:00 P.M. – 3:30 P.M. TRADE SHOW Fully integrated retail grocery, restaurant and food service show. See the latest in industry products, services and activities on the show floor. 3:30 P.M. – 5 P.M. ALL-INDUSTRY CLOSING RECEPTION State Bagging Championship Industry Recognition

Drury Lane Conference Center Oakbrook Terrace, IL Show Hours 12:00 - 3:30 p.m.

Food Industry News

Illinois Food Retailers Association Grocery Merchandising Association Join your Food Industry Partners! Phone: 630-627-8100 FAX: 630-627-8106 ddurkin@ilfood.org

www.ifraevents.com sept 2019 41-48 47

Booth Spaces Still Available! Call Today!

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Profile for FoodIndustryNews

Food Industry News September 2019 web edition  

Full contents of the print edition with updated Classifieds and directory of businesses

Food Industry News September 2019 web edition  

Full contents of the print edition with updated Classifieds and directory of businesses