Food Industry News: December 2023

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Don’t miss it...

Monday, Dec. 4 – See page 9


Avli Inspired Greek Restaurant Opens in Milwaukee’s Brewer’s Hill Avli Inspired Greek, known for pioneering a Greek dining renaissance at restaurants in Chicago, opened its doors to its first Avli Inspired Greek location outside of the Chicagoland area at 1818 N. Hubbard St., Milwaukee, Wisconsin in the Brewer’s Hill neighborhood. The restaurant, which will open for daily dinner service to start, features two floors of dining space with 90 indoor seats, 155 seats on the deck and outdoor terrace overlooking the

Milwaukee River and downtown skyline. It also feature bar seating on both levels for six to ten guests each. The newly renovated space, which formerly housed The View MKE, features clean and contemporary decor with whites, wood, and earth tones that evoke the experience of summer in Greece with a fun and festive atmosphere. “Avli’s decision to come to Milwaukee was easy, as we feel there has never been a better


time to eat and drink here,” stated Avli Founder and CEO Louie Alexakis. “We are thrilled to join Milwaukee’s hospitality community, and to bring our contemporary, yet approachable Greek cuisine out-of-state for the first time.” The menus, by Executive Chef Babis Tsotras (formerly of renowned Grand Resort Lagonissi in Athens, Greece and Avli on The Park in Chicago, Illinois), will craft everything in-house See “Avli” on page 22




















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Food Industry News® — December 2023

Is your entrance or patio ready for the Chicago winter? Why should I add a Temporary Vestibule? Winters can be harsh in Chicago. It’s essential to keep your patrons happy and comfortable inside your building by preventing unnecessary drafts and cold air from entering when your doors open. A temporary winter vestibule is the perfect solution for your drafty building, restaurant, store or office. Call Now for a Free Quote


Serrelli’s Celebrates 90 Years with 90¢ Beef Sandwiches

Brunch has officially arrived at Sifr, a modern Middle Eastern restaurant located at 660 N. Orleans St. in Chicago by Chef Sahil Sethi and the award-winning team behind Chicago’s Indienne. Now available every Sunday beginning at 11 a.m., the new brunch menu features vibrant flavors, quality ingredients, and a dining experience that gathers friends, family, and newcomers around the table in a way a meal is meant to be shared. “We’ve received such a warm welcome from Chicago during our first few months being open,” shares Chef Sahil. “We’re grateful to all of the support we’ve received from the community and look forward to bringing brunch to the table with a Middle Eastern twist.”

Serrelli’s Italian Beef is said to be Chicago’s oldest Italian Beef recipe dating back 90 years. Originally started by Danny Serrelli, the authentic italian deli, located 6454 W. North Avenue in Chicago, is run by his daughter Patti Serrelli. In addition to their famous italian beef, the deli also offers multiple homemade items, cheeses, specialty italian foods and house made giardiniera. To celebrate the milestone of 90 years in business, Serrellis will be offering $0.90 Italian Beef sandwiches on December 9th, from 9 to 5 at their beef stand located inside their deli. Be sure to stop by to discover the beef that’s kept them in business and growing for 90 years! – You can find Serrelli’s ad on page 32.

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Chicago’s Pop-Up Restaurants

H ig h operat i ng costs and strict food truck regulations are fueling Chicago’s pop-up restaurant scene, with some chefs combining catering gigs, food deliveries and restaurant residencies. The income from catering private parties and doing events hosted at other restaurants allows mobile raw bar Motorshucker to “take a little more creative risk” with other parts of the business, co-founder Mico Hillyard said. – Source: WBEZ-FM

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Food Industry News Issue 12 XX- -December Month XXXX 2023 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Dr., Ste. 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 Dr., Ste. 210, Park Ridge, IL 60068-1452.

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Food Industry News® — December 2023

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Technomic’s Expert Predictions for 2024

Foodservice: What’s in Store for 2024

Foodservice is an industry known for being feisty and innovative. Over the last few years, it has been forced to display an even higher level of resiliency and an ability to evolve quickly. Those efforts have paid off, as foodservice has returned to enjoying a greater share of the consumer’s food dollar (versus retail) in 2023. But next year promises to bring its own challenges, with high prices and sagging consumer confidence impacting consumer behavior. Foodservice stakeholders once again need to tap into their reserves of creativity to thrive. They will need to be ready for hurdles and develop contingency plans. Operators must lean into technology, menu and service innovation that avoids disruption of the consumer experience and, when possible, takes advantage of existing ingredients or resources. – Source:

Tech-Enabled Hospitality for Restaurants

The type of wow-factor restaurant technology launched over the pandemic will settle into more practical applications. In the coming year, we’ll see technologies get implemented using the kitchen as the central hub for the purpose of freeing up staff time to enhance the customer and employee experience. Online ordering systems will be integrated with kitchen systems to ensure a seamless takeout experience and facilitate order-ahead drive-thru service. Sales data will combine with supply chain management and marketing software to better predict supply, demand and proper staffing levels, as well as deliver data to drive loyalty. Kitchen equipment will automate dangerous and repetitive tasks that allow for staff to redeploy their efforts elsewhere. And each technology will be increasingly supported by artificial intelligence, some of it generative in the case of drive-thru chatbots and some of it predictive in the form of labor, supply and marketing-mix management. – Source: – See more industry forecasts on page 12.

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Food Industry News® — December 2023

Edible Art The Modern at The Museum of Modern Art in New York City is among the museum restaurants that have been awarded Michelin stars, and chef Thomas Allan creates six-course tasting menus for lunch and dinner that change with the seasons. Le Jules Verne restaurant showcases French flavors on the second floor of the Eiffel Tower, while Mira Mira in the World of Wine Museum in Portugal offers a menu from Ricardo Costa of Michelinstarred restaurant The Yeatman and views of the Douro River. – Source: Michelin Guide

New to Chicago: Mama’s Famous Cannoli Chips Company

“Nothing goes perfectly, especially when you’re opening a restaurant.” – Bobby Flay

Mama’s Mariella’s story starts over 70 years ago in Palermo Sicily. Mama’s had a love for baking ever since her Mama and Nona taught the family recipes from a very young age. Although she loved making all the traditional Sicilian dishes one stood out as her favorite and over the years proved to be her masterpiece…Cannoli. Some say this traditional Italian dessert dates back over 1000 years and has its origins in Palermo. Fast forward several years to Tampa Florida and Mama’s and her son, Tony thought there must be a better more convenien t and fun way to eat this delicious dessert and share Mama’s Cannoli with the world and Mama’s Famous Cannoli Chips Co. was born. They spent endless hours in the kitchen and finally had three unique, fun options. Cannoli snack packs, Cannoli Pie and finally the first ever Cannoli Push-up Pop. With the family having originally immigrated from Sicily to Chicago, they have a love for the Chicago area and will soon have these delectable goodies available to foodservice and retail locations throughout the area.

Food Industry News® — December 2023


Rule #1 for success: If you don’t take care of your customers, someone else will.

December 2023 BUTTERMILK CAFE 385 Old Germantown Rd. GERMANTOWN HILLS, IL 61548, IL 309-383-2900. This restaurant serves many delightful breakfast and lunch creations. It was later in the day and I had my mind set on lunch. So, I ordered their Philly cheesesteak which consisted of tender slices of roast beef, sautéed green peppers, onions and mushrooms and melted mozzarella cheese, served on an Italian roll that held it all together nicely. It was steaming hot, and tasted amazing. I ordered fries on the side, and they were crispy and delicious. Bravo to small-town goodness! DENGEOS • 2131 Willow Rd. GLENVIEW, IL 847-834-0411. I have dined here numerous times and the food is always perfect. The staff here is quick and very accommodating. Sometimes I order the gyros sandwich which is very tasty with onions, tomato and sauce or the skirt steak sandwich on garlic bread - so good and filling with fries. They also have these amazing salads; my first choice is the Greek salad but if I don’t want the lettuce, I get the Village salad, They have chicken dishes, kabobs, burgers, pasta, ribs and so much more. They have two more locations as well. With their generous portions, Dengeos is a great value.

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ROMA’S ITALIAN BEEF, SAUSAGE & PIZZA • 4237 N. Cicero Ave. CHICAGO, IL 773-725-5715. This is an old-school place with black stools and counter seating. They make their own Italian beef, so I ordered one with hot giardiniera. It had so much flavor, the beef was tender and the bread they were using was delicious. I also ordered a meatball sandwich with red sauce, it had just the right amount of sauce.The meatball was a good siza and seasoned perfectly. To go with the sandwiches I ordered some of their hand-cut fries too. These fries were skinny and very good. THE ELEPHANT THAI • 5353 W. Devon Ave. CHICAGO, IL 773-467-1168. This place is on my family’s radar for pick up, which we’ve done many times. Our orders include crab rangoon, potstickers, edamame, and the chicken satay with peanut sauce. For our entrées their Pad Thai noodles with chicken or the Cashew chicken is always my choice. Both are very good. I love the sauce in which they prepared. They also have a Hawaiian Fried Rice on the menu which has carrots, egg, onion, peppers, pineapple, raisins and cashews; another favorite of mine. They do a nice job here. WALGREEN’S • 9000 N. Greenwood Ave. NILES, IL 847-298-3050. This location is open 24-hours. It is so convenient to stop in here, you get in and out so quickly. The staff here is so nice! You can pick up beverages, candy chips, groceries, ice cream, snacks and household items. They always have an aisle of whatever holiday is coming up stocked with special items. You can pick up a greeting card, gift cards and wrapping paper too. Walgreen’s has everything and there are so many locations to choose from, which makes shopping easy! WESTTOWN BAKERY • 781 N. Milwaukee AVE. WHEELING, IL 847-305-4100. Located with Okay Cannabis Dispensary; if you go to the left you have the Dispensary and to the right is Westtown Bakery. It’s the perfect combination. I stopped in the Bakery to pick up some of their pastries. They had jumbo size croissants and cinnamon rolls that were amazing. They also have cake balls in different flavors that are very delicious. Flavors include red velvet, vanilla with sprinkles, chocolate and French toast just to name a few. They also offer coffee, espresso, tea and sandwiches here as well.

“When you focus on problems, you get more problems. When you focus on possibilities, you have more opportunities.” – Zig Ziglar

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Food Industry News® — December 2023

Giovanni Labbate Wins Plant-Forward Category in Fifth Annual Real California Pizza Contest

Following a live bake-off competition where 12 professional chefs crafted innovative pizzas highlighting California cow’s milk cheeses, the California Milk Advisory Board (CMAB) crowned three new pizza champions in the 2023 Real California Pizza Contest, the premiere national search for the best pizza recipes that feature Real California Cheeses. The Plant-Forward category winner was Giovanni Labbate, owner of Tievoli Pizza Bar in Palatine, Ill. Labbate took home the $5,000 prize for his Sunset in Sonoma recipe, which is a colorful ode to Northern California’s wine country and features a garlic confit cream sauce, sharp California Cheddar, purple potato slices, caramelized onions and mushrooms. It is topped with pesto-whipped Real California Ricotta and Parmesan cheeses. The 5th Real California Pizza Contest, held at The Culinary Institute of America (CIA) at Copia in Napa, Calif., was open to professional chefs and culinary students across the United States. A record number of participants entered the 2023 contest, which led to the most competitive finalist selection in event history. The competition was judged by a renowned panel of judges including 13-time World Pizza Champion and owner of 22 culinary concepts, Tony Gemignani; certified pizzaiolo and award-winning executive chef Glenn Cybulski; and professional chef and 2022 Real California Pizza Contest Grand Prize Winner David Jacobson. Judges based scores on a range of factors including taste, texture and the inventive use of cheeses made with Real California Milk.

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Wreaths Across America and Mission BBQ announce the national kick-off of the “American Heroes Cup” campaign to raise funds to sponsor veterans’ wreaths to be placed on the headstones of our nation’s heroes during the 2024 National Wreaths Across America Day events. Now through the end of 2023, for every American Heroes Cup purchased at any of Mission BBQ’s 131 locations for $4.99, $2 will be donated to WAA to sponsor veterans’ wreaths. In 2022, Mission BBQ customers raised $369,590 for WAA through its American Heroes Cup campaign, sponsoring the placement of more than 24,600 veterans’ wreaths in memory of our nation’s servicemembers – these wreaths will be placed by volunteers at more than 90 participating locations this year on National Wreaths Across America Day – Saturday, December 16, 2023.

Dunkin’ Expands It’s Range of Creamers Danone has expanded its creamer partnership with Dunkin’ to roll out a variety inspired by the latter’s salted caramel cold brew coffee. The Dunkin’-branded Salted Caramel Creamer is a permanent addition to the lineup. – Source: FoodBev

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Food Industry News® — December 2023

Local News

The Food and Beverage Equipment Executives Club of Chicago recently selected Tufano’s Vernon Park Tap as its 2022/2023 restaurant of the year. 3rd generation owner Joe DiBuono received the plaque commemorating the award. Cary Miller of Food Industry News is this year’s FBEE president and was proud to present the award. Tufano’s is located 1073 W. Vernon Park Place in Chicago. The FBEE dates back to 1940 and is comprised of non-competing Chicagoland F&B Suppliers and service firms.

Can’t find what you’re looking for? We can help. Call 847-699-3300.

After building a cult-like following of superfans and creating a protein-powered movement in Chicago ahead of its time, Protein Bar & Kitchen, a better-for-you, fast casual restaurant brand with $1.2M Average Unit Volumes is primed to bring 100 locations nationwide over the next five years through franchising. Always the perfect gift for the foodie on you listTastes of Chicago & Lou Malnati’s Pizzeria. They have been shipping Chicago’s most iconic foods nationwide for over 20 years, and Lou Malnati’s pizzas for over 30 years. To view all the offerings, visit - Celebrate the holidays and marvel at how light transforms a magnificent landscape at the 11th annual edition of Illumination: Tree Lights at The Morton Arboretum, now through Jan. 6, 2024. Explore 50 acres of the Arboretum’s majestic trees during this one-of-a-kind spectacle of color, light, and sound. Dr. Seuss-How the Grinch Stole Christmas! The Musical will be playing at the Cadillac Palace located at 151 W. Randolph in Chicago from Dec.19-31, 2023. Experience over one million Christmas lights at the Northern Lights over Grundy County Christmas Drive-Thru Light Show. Located at Grundy County Fairgrounds in Morris, Illinois. Open now through December 31st, 2023. Hyatt Hotels headquartered in Chicago announced the continued strategic growth of the Hyatt Place and Hyatt House brands throughout 2023. This growth includes expanding the brand’s footprint in the U.S. in new markets where there are no Hyatt hotels and the thoughtful expansion of airport locations in key markets. iHeart-

Media will celebrate the holiday season across the nation with its annual “iHeartRadio Jingle Ball Tour Presented by Capital One” .103.5 Kiss FM Jingle Ball will be held at the Allstate Arena in Rosemont, Illinois on Dec.4,2023. Lake County visitor spending increased $1.8 billion, a 34.4% surge, while employment rose 8.4 percent. Tourism-related jobs have jumped from 13,322 to 15,344. Lake County continues to rank as one of the top three counties in Illinois for visitor expenditures behind Cook and DuPage County. Navy Pier is excited to present reimagined Light Up The Lake, the largest indoor and outdoor holiday experience in Chicago now through December 31, 2023. Explore the Pier’s dazzling outdoor lakefront light displays. Experience the joy of outdoor ice skating. Enjoy live music every weekend from local performers. Puttshack—a Tech Infused Mini/Golf Food & Drink venue will be opening in Westfield Old Orchard Shopping Center. In the space that was formerly Lord & Taylor. Opening 2024. Sparkle Light Festival at Impact Field in Rosemont is the premier holiday destination for families going on now- Dec. 31st, 2023. Guests can immerse themselves in millions of sparkling lights. Take a ride on the two-story ice slide, enjoy free train rides, and celebrate the holidays with a menu of festive food and beverages. World of Illumination is hosting Arctic Adventure, a drive-through audio visual experience at Six Flags Great America in Gurnee, Illinois on select nights now December 31, 2023. On select nights, step into the park after your drive-through experience to enjoy Carousel Lights & Market.

Food Industry News® — December 2023

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Coming Up Soon! FREE Networking, Tasting and Educational Event: Dec. 4 Monday, December 4

Event Co-Sponsors

5 - 9 p.m.

Moretti’s Chicago (Edison Park) 6727 N. Olmsted, Chicago, IL 60631

Special Guest: Gregg Majewski, Craveworthy Brands

Open to all Food Industry News readers. No RSVP needed. Our next Shmoozefest will feature Gregg Majewski, former CEO/COO/CFO of Jimmy John’s, and founder of Craveworthy Brands. Craveworthy boasts a growing array of brands including Wing It On!, The Budlong, Krafted Burger and Tap, Lucky Cat — on top of legacy lines for which Majewski served as CEO: Genghis Grill, BD’s Mongolian Grill, and Flat Top Grill. In his time at Jimmy John’s, the company expanded from 33 restaurants to 300, with another 600 sold. He implemented and restructured operational standards for all 300 locations, introduced new systems, procedures, management incentives and training programs, as well as franchisee enablement. A senior executive with over 23 years in Food & Beverage, Majewski has played pivotal roles in developing and guiding leaders to restructure work relations, revitalize company ethos and conceptualize concepts resulting in multimillion-dollar growth. Make sure not to miss this insightful presentation.

Edward Don & Company Announces Sale to Sysco Edward Don & Company (“Don”), a leading distributor of foodservice equipment and supplies since 1921, announced today that it has entered into an agreement to be acquired by Sysco Corporation. This partnership will allow Don to enhance its product offerings, expand strategic capabilities and provide even greater value to our customers while creating new and exciting opportunities for our associates. Upon completion of the transaction, Don will operate as a standalone specialty division within Sysco. Steve Don will continue to manage the business along with the Don leadership team. All of Don’s current employees will continue business as usual across North America, providing customers with the great level of service and products that they have come to expect from Don. “Since 1921, Don has put customers first, delivering everything but the food,” said Steve Don, CEO & President. “In Sysco, we found a partner who not only understands our business but also has a deep appreciation for the customers, employees, and culture that have made us who we are today. Customers can expect the same high level of foodservice expertise, customer service, innovation and a deeper product selection from Don as we move forward as a specialty division within Sysco.” The acquisition is subject to regulatory approval and other customary closing conditions. J.P. Morgan Securities LLC and William Blair served as joint lead financial advisors to Edward Don & Company and Vestar Capital Partners.

To Reserve Your Co-Sponsorship, Call Cary Miller: 847-602-9620

Yum Brands Touts a Strong Quarter

Vegetarians Crave Buffalo Cauliflower

– Source: Restaurant Business

– Source:

Taco Bell led growth at Yum Brands in the third quarter as a $5 Box promotion and digital features fueled an 8% jump in same-store sales at the chain. Sibling banner KFC was in global growth mode during the quarter, adding 664 new units, bringing the total worldwide to 29,051.

Buffalo caulif lower is on 1.4% of menus in the United States, which is a 219% gain during the past four years, according to a report by Datassential. As vegetarian and vegan options become more popular, restaurants are looking for new takes on old classics.

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Food Industry News® — December 2023

Tips For a Fresh Eye Perspective It’s easy to stop “seeing” the condition of a place of business. The trash goes out, the floors are swept, and it can feel as if that’s enough. However, does your restaurant have the same “oomph” it did as when it first opened? Tips for a fresh eye perspective: 1. Break your restaurant down into defined zones: entry/host area, bar, server stations, expo, line, storage, office, etc.

Bill Lecos

Owner/Founder: Forklift Restaurant Consulting

2. Start left to right and then top to bottom and identify and document in extreme detail what cleaning, maintenance, or stocking levels would be optimal, creating new standards when necessary. In the assessment, include corners and surfaces that aren’t easy to view. Fruit flies are attracted to the sticky stuff that’s easily transmitted in a bar and often times out of view.

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4. If needed, and it’s generally needed in every operation, conduct a thorough deep cleaning of all zones to reset your restaurant’s “oomph” standard. 5. Identify the cleaning or maintenance frequency and level of detail necessary for each of the detailed areas identified, whether it be daily, weekly and monthly, etc. 6. Assign tasks to team members who will ensure action is taken on with the frequency you’ve established. 7. Incorporate this level of “fresh-eye” assessment with the management team as part of their daily facility walk throughs.

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3. Take the assessment several times over a week to include most service conditions. Washrooms can start out clean while being inaccurately stocked or become dirty midway through a shift.

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Attention to this level of detail will not only yield a much cleaner restaurant, but can also increase the level of organization throughout the business. Consider utilizing the “fresh eye” approach in other areas and elevate the ability for employees and managers to see past what may currently be a tired-normal. Take a wander through your restaurant with the fresh eyes of a customer and bring back the “oomph” of a youthful and vibrant business. – You can find the Forklift consulting ad on page 3.

The Seven Ingredients of a Chicago Dog in One Sauce, and There Are Three More Varieties Big Fork Brands offers Chicagoland a range of four flavorful sauces, each with its own unique flavor profile. Chicago Sauce: A versatile vegan condiment that captures the classic Chicago hot dog flavor with pickles, mustard, sweet relish, sport peppers, onions, tomatoes, and celery salt. It’s a handy alternative to mustard in various recipes. Chicago Fire Sauce: The world’s first hot sauce with sport peppers, delivering a bold and possibly the most flavorful hot sauce experience. Fry Sauce: This zesty sauce, often comptared to Big Mac sauce, is perfect for burgers and more, offering a unique twist to your favorite dishes. Gangster Sauce: A flavorful aioli that combines Chicago Sauce, Giardiniera, mayo, and a touch of truffle oil. It’s designed to elevate your meals. These sauces elevate a variety of dishes, and 2.5% of Chicago Sauce’s profits support the Greater Chicago Food Depository. Learn more at:

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Food Industry News® — December 2023

More Technomic Predictions for 2024

Extreme Weather Takes Restaurants by Storm

The growing frequency and intensity of extreme weather events, such as heat waves, storms and cold snaps, will continue to affect restaurant sales and traffic. These unpredictable happenings, exacerbated by El Niño in 2024, will require operators to increasingly factor weather scenarios into their budgets and planning across key business areas, as well as run more nimble operations that cater to conditions. Considerations will include kitchen reconfigurations, energy-saving equipment, misters and fans to combat high heat and humidity, and upgraded HVAC systems and windows to assist come snow, rain or shine. For the menu, preparations requiring little to no heat will provide a more comfortable setting for back-of-house staff, while lighter dishes will better appeal to guests dining in sweltering temps. And changing climates will require operators to anticipate an impact on item availability, taste and quality, which will lead to diversifying sources and products. – Source:

The Incredibly Versatile Tomato

and Blends in Glass Bottles

2024 will be the year of the tomato. This not-so-rotten ingredient has vast applications, appeal and health benefits. Next year, expect more non-traditional uses of tomatoes, such as in desserts and as a meat replacement, along with jam, fermented, frozen and clarified preparations. Global tomato- based sauces and dips such as Mayan sikil pak, Libyan chraimeh sauce and Japanese yum yum sauce, as well as dishes suchas Philippine sarsiado and West African mafe stew will gain ground. And beyond bloody marys, tomato will blossom in adult beverages, like caprese- inspired vodka drinks and Chavela beer cocktails. – Source:

Dozens of Flavors and Blends to Refresh, Cleanse and Energize Your Customers!

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Sysco Chicago’s Turn of The Seasons Showcase provided an opportunity for customers to not only sample and taste some of the best products in the industry, but to collaborate and learn with their peers. Sysco offered a deep dive into the Home Grown program, focusing on connecting chefs and operators with their local community of farmers and producers. Showcasing 12-plus local producers with 40-plus products, to help them grown their operation. The total assortment of over 300 items, all available on a Sysco truck. They also showcased products for their sister companies: Buckhead, Supplies on The Fly, European Imports and Greco. Finally involving the product broker community, showcasing great items for the fall and winter months. If you are interested in an impactful experience in the near future, look out for Sysco Chicago’s Bring Back the Summer Showcase in the month of March.”

Food Industry News® — December 2023

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Lake Forest-Based Hungry Monkey Baking Announces Partnership with Jewel Food Stores

Hungry Monkey Baking, the premier fromscratch baking company based out of Chicagoland’s Lake Forest and baked in Chicago’s Kinzie Industrial Corridor, announced its partnership with Jewel Food Stores. Hungry Monkey’s mouthwatering banana breads are on Jewel shelves now. In addition to Jewel’s 188 locations. Hu ng r y Mon key Baking was founded by accident by Cindy Kienzle in 2010, due in part to Cindy’s innate baking talent and an unfortunate layoff. Known for her delicious confections, it wasn’t until she lost her job, which had been heading up the Chicago Transit Authority’s Marketing and Customer Communication Department for more than a decade, that a friend suggested she sell her decadent chocolate chip banana bread at a charity event benefitting children with learning disabilities, a cause dear to Kienzle’s heart since her daughter Lily had been diagnosed with a learning disability. Her bakery business began booming overnight as people needed their Hungry Monkey fix.

Guzman Y Gomez Mexican Opens Fourth Restaurant Guzman y Gomez , one of the world’s fastest-growing fast-food restaurants, opens its fourth restaurant in Buffalo Grove, as expansion continues throughout Chicagoland. GYG Buffalo Grove is located at 120 McHenry Road. Guzman y Gomez Founder and Co-CEO Steven Marks always knew he wanted to bring the brand ‘home’ to the US. The native New Yorker, who in 2006 founded Guzman y Gomez Mexican Kitchen in Australia, has built an incredibly impressive business dominating the Mexican fast-food category internationally and has over 200+ restaurants across Australia, Singapore, and Japan and the US. Since January 2020 with the opening of GYG’s first US drive-thru location in Naperville, the company has continued to go from strength to strength. In 2023 GYG

opened two new restaurants in Schaumburg (January) and Crystal Lake (May). GYG Buffalo Grove will offer the local community the same authentic Mexican flavors with a made-to-order menu including; burritos, bowls, nachos, tacos, nacho fries, and their famous Cali burrito (a burrito with fries in it). Steven Marks Guzman y Gomez Founder and co-CEO said that 2023 is set to be the biggest year for the company. “2023 has been an incredible year for GYG, we opened 27 restaurants across the world including our 200th restaurant in Cairns (Australia). We are so excited to open our fourth restaurant in the Chicagoland area, introduce the Buffalo Grove Community to our incredible authentic Mexican flavors and show everyone our GYG energy and love!”

Join us for the December 4th Event. 847-699-3300 See page 9 for details.

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Food Industry News® — December 2023

CHEF PROFILE Darrick H. Tucker, Jr Southern Roots, LLC 119 East Glen Park Ave. Griffith, IN 46319

Birthplace: Gary, Indiana. Current Position: Executive Chef/Owner. First Foodservice Job: Buffet Attendant at Ponderosa. Favorite Food: Fried Chicken any way that I can get it. Awards/Honors: I am the Vice President of of local ACF chapter, last school year I was awarded the Hero in Education for my school which is equivalent to teacher of the year. The biggest honor is being asked and chosen to teach the Culinary class that I went through in high school and 18 years later coming back and teaching it with a recommendation from my previous instructor. Memorable Customers: When working the Miss USA pageant we had the pleasure of serving Deion Sanders, Tom Brady (his rookie year), Donald Trump, etc. Worst Part of Job: Long hours and missing family events. Most Humorous Kitchen Mishap: Last year my class along with our local ACF chapter (ACF Chefs of NWI) worked a feed the needy event around Thanksgiving. As I’m we are getting ready to serve I burned my hand on a dry well that was turned on and I didn’t realize it until I had to peel my fingertips off of it. The rest of that day any picture that I was captured in my hand was in a bowl of ice water.

SATISFIED CUSTOMERS INCLUDE: Buona Beef + Four Corners Tavern Group + Bravo Restaurants + Gino’s East + Pompei Bakery Turano Bakery + Chicago Pastry + Phil Stefani Restaurants + Scooby’s Drive-In + Devanco Foods Angelo Caputos + Brookhaven Marketplace + Gene & Georgetti’s + Burrito Parilla + Taco Bell Mission Barbecue + Starbucks + Chipotle + Paisan’s Pizza + Jim’s Original Lucca Osteria & Bar + Rosati’s Pizza + Ala Carte Entertainment Group

Favorite Food to Prepare: My favorite food to prepare is anything that had to do with Southern comfort. It takes me back to cooking over the bbq pit with my great grandfather and heading to church with my nana only because I wanted to go home with her after and eat whatever amazing meal she prepared. What part of the job gives the most pleasure? I think that teaching gives me the most pleasure and when I see the students actually use whatever I’ve taught them in the field and even explain what they are doing to someone else. It truly makes my heart happy knowing that I’m creating chefs and bakers of the future. If you couldn’t be a chef, what would you be and why? I would probably teach, which is why I have the best of both worlds teaching culinary and owning my own catering and personal chef business. Best advice you ever got was: Learn any and everything that you can and take advantage of all opportunities that may arise. Where do you like to vacation? Anywhere that I can take advantage of learning how they prepare a dish and recreate it at home as authentic as possible – without the airports trips.

“Before anything else, preparation is the key to success.” — Alexander Graham Bell

What do you enjoy most about FIN? That it shows the new and exciting things in the industry and it’s cool to learn about other chefs and their journeys. Who was your greatest culinary influence? Julia Child and Justin Wilson.

RE󰉝󰉝󰉝󰉝󰉝󰉝󰉝 SE󰈜󰈜󰈜 TO-󰉂󰉂󰉂󰉂󰉂 With nearly 30 dressings, sauces and dips to choose from, Butcher Boy single-serving dressing cups offer on-the-go flavor that pairs perfectly with all your customers’ favorite foods. Save time and cleanup for yourself while providing your customers with the quality they demand and the safety they need. • Featuring BBQ, Hot Sauce, Ranch, Mayonnaise, Pancake Syrup, and many more! • Gluten-free and nut-free • Private labeling also available For more information contact Columbus Vegetable Oils: 847-257-8920

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Food Industry News® — December 2023


The Lumistella Company’s The Elf on the Shelf is a Christmastime tradition for millions of families all over the world, with more than 25 million The Elf on the Shelf Scout Elves, Elf Pets and Elf Mates adopted globally. This holiday season, Pillsbury Baking’s, The Fun & Only Funfetti, is debuting three Funfetti The Elf on the Shelf Cookie Mixes including: Sugar Cookie Mix with Candy Bits, Hot Cocoa Cookie Mix and Sugar Cookie Mix with Peppermint Candy Cane Sprinkles. The limited-edition Funfetti The Elf on the Shelf Cookie Mixes are available at retailers nationwide from now to December 2023.

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Americans are struggling to cope with high costs for everything from housing and utilities to gasoline and travel. Food prices have been affected as well, and according to the U.S. Department of Agriculture’s Economic Research Service, food spending in the U.S in 2022 was the highest level recorded, even after adjusting for inflation. Bronner’s CHRISTmas Wonderland, the world’s largest Christmas store, celebrates the joy of the season 361 days a year! Located in Frankenmuth, Michigan it is the place to enjoy the site and sounds of Christmas year-round. Bronner’s features a fantastic selection of Christmas ornaments, trims, trees, Christmas lights, collectibles and so much more. Holiday shoppers are back in the spirit of spending. Nearly all consumers (95%) plan to shop for the holiday season this year, up from 92% in 2022 and 88% in 2021. Gift cards gained ground on other gift categories perceived as having higher prices, like apparel, food and beverage. The average consumer plans to spend $300 on gift cards, up from $217 in 2022. Grocery TV announced that its network has reached 4,000 grocery stores with 20,000 displays at the entrance, front end, and pharmacy. During the last year, they’ve partnered with a number of grocery retailers including Schnucks, Smart & Final, and Coborn’s, while expanding their network to new in-store locations. Hanukkah is also known as the Festival of Lights and is celebrated for eight days and nights; it runs Dec. 7-Dec.15,2023. The festival is observed by lighting the candle of a candelabrum with nine branches called a menorah. The menorah is lit every night after sundown. In 1931, during the Great Depression, workers at the Rockefeller Center construction site erected

and decorated a small tree, and then lined up at the tree to receive their paychecks, thankful to be working at that time. The tree became an annual tradition in 1933, when Rockefeller Center held the first official lighting ceremony. This festive season is sure to be a big one, as new data from leading economy lodging brand Motel 6 reveals that Americans who are celebrating a winter holiday are planning to enjoy an average of 10 or more gatherings this year. 84% will travel for holidays, according to new data from Motel 6. The primary goal of Marine Toys for Tots is through the gift of a new toy; help bring the joy of Christmas and send a message of hope to America’s less fortunate children. In order to better execute the Program, in 1991 the Marine Toys for Tots Foundation was created at the behest of the Marine Corps. U.S. consumers spent nearly $110 billion on coffee and related goods in 2022 (equivalent to about $301 million every day), and coffee accounted for more than 8% of the value of the entire food service industry, according to a landmark new study of coffee’s economic impact in the United States. WinterFest is a holiday experience where Kings Island transforms into 11 enchanting winter wonderlands. The annual event features ice skating on the Royal Fountain, the Eiffel Tower turned into a magical Christmas tree and more than five million lights and live entertainment throughout the park. Cincinnati’s premier holiday event is open select nights in December. Woodfield Mall, with more than two million square feet of retail shops, restaurants, and amenities, has a unique mix that creates completely new and refreshing experiences with every visit. It’s located in Schaumburg, Illinois and features nearly 300 stores, specialty shops and restaurants.

Food Industry News® — December 2023

Page 17

As a privately held boutique firm,

Atlas Employment Services

Employco USA and Tuckey Law, in collaboration with Food Industry News, provided a free HR and legal seminar for registered guests at Employco’s corporate office in Westmont, IL. A wide array of essential HR and legal topics we covered and discussed, all geared toward helping employers stay on the right track when it comes to compliance. With changing HR regulations in the state of Illinois every employer needs to stay ahead of these changes to avoid embarrassment and legal issues. Employco USA, Tuckey Law and Food Industry News are committed to providing valuable employer insights while fostering a strong professional community in Chicagoland’s $34 billion dollar food industry.

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Reba McEntire: Not That Fancy

Types of positions we fill in the Food and Beverage sector:

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• Food Manufacturing • Food Packaging • Sanitation • Beverage Processing • Food Processing • Shipping / • Food Line Operator • QA/QC Specialist Receiving

Publishers: Harper Celebrate ISBN-13: 978-1400238255 The best things in life are really not that fancy. This photo-driven book featuring all-things-Reba invites you to get back to the basics of life: fun, food, friends, and family. In her first book in over two decades, actress and country music legend Reba McEntire takes you behind the scenes and shares the stories, recipes, and Oklahoma-style truths that guide her life.

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Not That Fancy Includes: • Nearly 200 photographs from Reba’s childhood, career, and personal life – many of which are straight from Reba’s phone. • Never-before-told stories from rodeoing with her family to pranks with Brooks & Dunn to falling in love over a plate of tater tots. • Behind-the-scenes anecdotes from her music and acting career, with inspiration on how to follow your passion, trust your gut, and take a chance on yourself. • More than 60 recipes of appetizers, mains, sides, desserts, and cocktails from Reba’s personal kitchen, from friends and family, and from her restaurant, Reba’s Place. • Lighthearted lifestyle tips on how to achieve Reba’s signature hairstyle, plan a down-to-earth date night, throw an effortless dinner party, and more. Not That Fancy is the perfect deluxe gift for Christmas, birthdays, Mother’s Day, Father’s Day, and special occasions. This keepsake book is ideal for Reba fans, country music lovers, or anyone who enjoys an easygoing Western lifestyle.

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Page 18

Gluten-Free Sriracha Hot Chili Sauce

Food Industry News® — December 2023

The Power of Relationships in the Restaurant Industry

Introducing Kikkoman® Gluten-Free Sriracha Hot Chili Sauce, a spicy condiment and cooking ingredient that adds the heat and sweetness your customers crave. The new and improved formula is made using Kikkoman Gluten-Free Tamari Soy Sauce and adds a dash of umami flavor! The product is now certified gluten-free! The sauce can add the distinct flavor of marinated chili peppers and Asian spices to a wide variety of meals.

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• Sandwiches, wraps, pasta, noodles, sushi and poke. • Dipping sauce for finger foods or salad dressings. • Base for sauce combo creations: (Sriracha Mayo, Sriracha Aioli and Sriracha Ketchup.) • Marinades and stir-fries. • Fiery mix in cocktails like Bloody Mary.

In the restaurant industry, success isn’t just about the food but the relationships you cultivate with employees, customers, and vendors. These connections are often vital to your establishment’s prosperity.

Rick Fazio

Employco USA Former Restaurant Owner

Employees: The Heartbeat of Your Restaurant Your staff is the lifeblood of your restaurant. Take Maria, a seasoned chef with years of service. Your investment in her professional growth fosters loyalty and innovation. Her proposal for a new pasta dish, born from her dedication, became a customer favorite, boosting revenue. Customers: The Lifeline of Your Restaurant Customers are more than patrons; they’re your advocates. Consider David and Sarah, regulars who’ve celebrated special occasions with you. Their positive experiences led them to introduce your restaurant to friends from out of town. Strong customer relationships not only ensure returns but also attract new business. Vendors: The Backbone of Your Supply Chain Vendors are unsung heroes. Imagine a relationship with a local organic farm like James. Trust ensures a consistent supply of top-quality ingredients, even during shortages. This reliability sustains your reputation for fresh, seasonal dishes. These examples show solid relationships drive innovation, customer loyalty, and ingredient quality. In the restaurant industry, it’s about more than just food; it’s about the people behind it. Nurturing these bonds isn’t just good business; it’s a recipe for success. Employees, customers, and vendors aren’t just stakeholders but essential partners. Their satisfaction and trust directly impact revenue and cultivate loyal, repeat customers. By fostering these relationships, your restaurant thrives, leaving a lasting mark in the culinary world. – Find Employco in our directory under Health Insurance

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Pepperidge Farm is giving the Chessmen cookie, its’ most popular variety, a delicious holiday twist. New Pepperidge Farm Holiday Nog is a modern interpretation of the classic seasonal drink eggnog. Holiday Nog cookies marry the buttery, creamy taste of the Chessmen cookie with the smooth, warm seasonal spices of eggnog flavor. Dressed for the occasion, Holiday Nog cookies are adorned with holiday shapes like pine trees, wreaths, and candy canes.

Food Industry News® — December 2023

Page 19

KOP Industries: Passing of the Welding Torch After over 40 years of Art Kopacek providing excellent and reliable service to the food industry he is proudly passing the torch to his daughter Jorie and son-in-law Mario – the second generation of his family business. For decades KOP Industries has been the leader in on-site stainless, aluminum, and carbon steel custom fabrication and welding, specializing in hospitality industry with creative on-site solutions for all kitchen metal work, such as kitchen equipment customization, cooler floor repair and replacement, wall cladding, and custom parts, plus exterior solutions such as fixing or creating custom railings, outdoor patio planters, fences, staircases and safety barriers. Welding is not only a technical skill, but an art in the hands of an experienced, skilled, and knowledgeable master welder. Jorie and Mario are honored to carry the welding torch with, integrity and hard work that Art has cemented in this industry as they will continue to serve Chicago, its suburbs in Illinois and surrounding states with all metal fabrication needs. – You can find the KOP Industries ad on page 28 of this issue.

Bobby’s Triple Threat Season Two Wraps Up with Double-Digit Gains Season Three Picked Up For 2024

Food Network has ordered a season three pickup of Bobby’s Triple Threat, it was announced by Betsy Ayala, Head of Content, Food, Warner Bros. Discovery. Hosted by Bobby Flay and featuring his three culinary titans, Tiffany Derry, Michael Voltaggio and Brooke Williamson, Bobby’s Triple Threat second season debuted August 22nd and wrapped October 24th, reaching more than 11 million total viewers (across Food Network/Max/Discovery+) and averaging a .52 P25-54 and .65 W25-54 L+3 rating, up 11% and 16% respectively from season one and up +53% and +51% respectively vs. prior six-week benchmarks. The season resonated online as well, generating a total of 39M social impressions and 26M video views, +44% and +189% respectively vs. season one. Season three will air in 2024.

Jook Sing inspired by the lively atmosphere of night markets and street food in Southeast Asia will offer a culinary experience that celebrates the region’s diverse flavors, tastes, and texture opens at 1329 W. Chicago Ave. in Chicago. With its casual and comforting ambiance, Jook Sing will envelop guests in a warm, energetic atmosphere amidst a symphony of colors. The neon lights, paper lanterns, and string lights come together to create a tableau that blends an ever-changing tapestry of hues.

ATTENTION CHEFS We want to support you and tell your story. Fill out our chef profile:

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Page 20

Food Industry News® — December 2023

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Eagle Ridge Resort & Spa continues to help family and friends build traditions and memories with Photos: Eagle Ridge Resort and Spa festive Midwest winter and holiday programming. Located in The Galena Territory, just two and half hours from Chicago, 30 minutes from Dubuque, and one hour from Milwaukee, the resort is excited to announce its 2023 and 2024 winter programming. Now through February 2024. From Winter Sports to BYOT Stargazing If there’s snow on the ground, there’s fun at Eagle Ridge’s Nordic Center. Cross-country skiing, sledding, ice-skating, and sleigh rides at the nearby Shenandoah Riding Center promise fun for the whole family. The Nordic Center offers everything from winter wear for sale to sleds, snow shoe rentals and ice skate rentals. Eagle Ridge offers complimentary transportation for resort guests to and from one of Illinois’ top downhill ski and snowboarding areas at Chestnut Mountain Resort. Celestial Events and Stargazing Year-Round (BYOT): Bring your own telescope and Eagle Ridge will take care of the rest including providing one of the best stargazing locations in the nation, according to the International Dark-Sky Association (IDA). Dark-Sky fans of all ages are invited to stay at the resort and create a new stargazing adventure. With weekday rates starting at $139, all guests need to do is walk outside and gaze upwards to see a major show almost any night of the year. Specific winter celestial events can be particularly spectacular in and around the resort. The brand-new and award winning 12,000 square-foot Stonedrift Spa offers a tranquil winter retreat from the outside world. The new spa encompasses 13 private treatment rooms, including couple’s suites, a Vichy shower room, breathe and detox rooms, hair salon, barbershop, saunas, and more. Popular Galena 2023/2024 Winter Events Winter in Galena is full of Christmas in the County events that put people in the holiday spirit. Popular events include Galena Holidaze Festival and Holiday Fire in the Sky (December 2), Night of the Luminaria and Living Windows (December 9), Snowflakes & Sweet Strolls (December 16). Eagle’s Ridge’s Annual Winter Carnival during President’s Day weekend (February 16 through February 19) is always a popular winter event. Guests enjoy all types of indoor and outdoor winter activities, from hot air balloon glow shows and cozy bonfires to sledding and ice-skating. Guests can also try ice turkey bowling or compete in the Sasquatch Shuffle, a 2K snowshoe race (February 17). Holidays and Traditions The resort celebrates Christmas Eve (December 24) and Christmas Day (December 25) with special restaurant menus Locals and resort guests will ring in the New Year (December 31) with a prime rib dinner at Woodlands restaurant, open bar and live music. Families are also invited to the annual New Year’s Eve Family Party featuring a DJ, food, drinks, kid activities. and a midnight toast. The New Year’s Eve Extravaganza Package. Eagle Ridge honors Martin Luther King Jr. Weekend (January 12 through January 15) with winter getaway packages and a family-filled weekend of events. With weekday packages starting at $129 per night, the resort offers a wide range of experiences to suit a spa, golf, family, romance, workaction, and any other type of winter getaway. For more info on specials and packages, guests can visit: Eagle Ridge Resort & Spa is located at 444 Eagle Ridge Drive within The Galena Territory, a 6,800-acre recreational, residential and resort community six miles southeast of the historic town of Galena, Ill. The resort’s grounds include 63 holes on four award-winning golf courses, and accommodations that range from quaint Inn rooms to over 100 villas and distinctive homes.

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Food Industry News® — December 2023

‘Avli’ continued from cover

CRG Brings New Concept to The Shops at Perry Crossing with Theo’s Italian

Theo’s Italian, a Cunningham Restaurant Group concept, just opened in The Shops at Perry Crossing, 2498 Perry Crossing Way #105 In Plainfield Indiana. A brand new concept in the CRG repertoire of restaurants, Theo’s Italian is a pizza and pasta concept offering dining for all ages. Serving a wide variety of Roman Style Pinsa (a lighter healthier version of Italian Pizza), Pasta, Salads, Appetizers, and Sandwiches. There will be something for everyone in this casual upscale restaurant in the heart of Perry Crossing. “We are very excited to continue our growth in Hendricks County with a brand new concept to round out The Shops at Perry Crossing,” said CRG President and CEO, Mike Cunningham.

and made-from-scratch including Greek mezes (small plates meant to be shared amongst the table), a selection of spreads, salads, vegetarian-friendly options, authentic Greek entrees, and rotating desserts. The beverage program is playful and educational, while Succulent prawns, one of Avli’s many offerings. featuring drinkable familiar favorites. The curated Greek wine selections will invite guests to explore Greece from crisp whites from Santorini, rosé from ancient Nemea, and reds from north of Mount Olympus. The cocktail menu features creative takes on the classics including Avli’s signature Teach Me To Dance with Greek wild mountain tea infused vodka, bergamot orange, thyme, honey, and lemon juice. “Avli Inspired Greek aims to be a fun neighborhood restaurant and dining destination for friends, families, and colleagues to gather for everyday meals, celebrate life moments, or just hang out at the bar and get to know our staff,” said Alexakis. “The community greeted us with such a warm welcome as we approached opening and we can’t wait to offer an environment where even those new to Greek cuisine can have an exceptional introduction to it.” Lunch, brunch, happy hour, to-go, and a private events program in the coming months. The lunch menu, which will be perfect for an office outing or work-fromhome lunch break, will feature a selection of lighter and protein-packed options including Gyro Wraps with the choice of pork or chicken; Protein Bowls with various protein and vegetable options; and traditional Greek Souvlakia skewers. Avli pays homage to Greek traditions and mythology. Avli restaurants evoke philoxenia, a welcoming of strangers and an eagerness to show hospitality; present meraki, putting the best of one’s self into work; and offer the experience of kefi, living life joyfully. Avli locations feature contemporary and Greek-inspired dishes, a lively beverage program, and an ambiance and warm service that reflects life in Greece. Avli, founded in 2009 with the opening of Avli Estiatorio in Winnetka by Louie Alexakis, currently operates five Chicagoland locations, a Chicago-based event venue Morgan’s on Fulton, and one newly opened location in Milwaukee at 1818 N. Hubbard Street. Select Avli offerings are also available at Chicago-based grocer Dom’s Kitchen as well as on select non-stop flights on American Airlines from Chicago O’Hare to six European cities. The group’s founding partners are veteran Greek restaurateur Louie Alexakis, celebrated Chicago sportscaster Lou Canellis, and seasoned investor William V. Glastris, Jr. For more information, visit:

Cheesecake Factory Opens Baking Facility The Cheesecake Factory will add capacity with the opening of a new baking facility and distribution hub in southern Indiana. It will be the third bakery for the 211-unit restaurant chain, which operates one facility each in California and North Carolina that produce more than 60 kinds of cheesecakes and other desserts for its namesake restaurants and wholesale partners like Fazoli’s. – Restaurant Business

More Private Label Sales Private-label food and beverage products are winning a bigger share of grocery spending as shoppers seek less-expensive alternatives to big-name brands. Store brands typically generate higher profits for retailers than national brands, and merchants stress that the quality of private-label products has improved over the years and the category no longer deserves the “generic” label. – The New York Times

Food Industry News® — December 2023

Page 23

Tips for Reducing Food Waste Foodservice operations can cut food waste by scrubbing root vegetables instead of peeling them, crossutilizing ingredients, finding creative uses for leftovers and engaging the full team on sustainable goals, according to Alexandra Ceribelli, who manages Harvest Cafe at Rutgers University. "Not only is reducing food waste better for climate change and our overall greenhouse gas emissions, but it's better for our pockets and our bottom dollar as well," Ceribelli said. – Foodservice Director

Walmart’s Grand Re-Opening of 117 Stores Recently, Walmar t unveiled the results of its more than $500 million investment in 117 store remodels across 30 states -- an effort that is part of a twoyear, $9 billion initiative that includes updates to more than 1,400 locations. The upgraded locations feature more space for online pickup and delivery orders, more shopping carts and checkout lanes, expanded pharmacies, Dollar Shop sections showcasing seasonal products, a wider grab-and-go assortment and interactive displays. - Source: USA Today

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Celsius Energy Drinks on the Menu Energy drink brand Celsius is breaking into restaurants in new distribution deals with select Dunkin' and Jersey Mike's locations. PepsiCo invested $550 million in the brand last year and the funding is giving Celsius a leg up in its plan to expand into foodservice channels. – Source: Modern Retail

Page 24

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Food Industry News® — December 2023

Are Automated Sous Vide Systems a Savvy Solution to Labor Cost Challenges in Illinois?

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Kranz Adds Food Service Products Kranz, a division of Imperial Dade, has expanded its product offering to include food service products. Based in Racine, Wis., Kranz has embraced and leveraged the breadth of food service product knowledge of Imperial Dade, its parent company to better serve Wisconsin and the Chicagoland area. Imperial Dade operates as an independent distributor of food service products and janitorial supplies within the United States, Canada, and Puerto Rico. Established in 1935, the company has consistently served a wide array of industries, including restaurants, healthcare facilities, schools, and other markets. Imperial Dade is recognized for its commitment to providing quality products and services to its customers. Their inventory covers over 60,000 items, including food packaging, kitchen sanitation supplies, and cleaning products, to name a few. More than just quality products and services, Imperial Dade is also committed to sustainability. The company offers a range of sustainable products, including compostable food packaging and eco-friendly cleaning supplies. A key aspect of Imperial Dade’s approach is its focus on personalized customer service and cultivating long-term relationships with both customers and suppliers. This strategy has contributed to the company’s expansion across North America, acquiring sixteen businesses in 2023. – Find Kranze listed in our directory under Packaging.

Chicagoland’s restaurant industry, like many across the U.S., faces a persistent challenge – rising labor costs. With increased minimum wages and growing attention to employee benefits, restaurant owners in Illinois are creatively seeking ways to maintain profitability while upholding quality and safety. A groundbreaking solution gaining traction in the state is the use of automated commercial sous vide systems, like the CT-1 offered by DC Norris North America. Sous vide, a highly-praised cooking technique, involves vacuum-sealing food and immersing it in a precisely controlled water bath at a consistent, low temperature for an extended period. This method was once a challenge for restaurants due to food safety concerns, but it’s now proving to be a lifeline for Illinois establishments looking to balance labor costs and consistently deliver exceptional dishes. Here’s how automated commercial sous vide systems, such as the CT-1, are reshaping the restaurant industry in Illinois: 1. Labor Efficiency & Safety: Managing rising labor costs is a primary concern for Illinois restaurants. Automated sous vide systems empower chefs to pre-cook, vacuum-seal, and refrigerate a wide array of ingredients, streamlining the preparation process. With precise time and temperature control and data recording, these systems reduce the need for constant monitoring, freeing kitchen staff to focus on other essential tasks. 2. Enhanced Flavor and Texture: Sous vide cooking retains the food’s flavors and juices, resulting in tender, mouthwatering outcomes. This elevates the dining experience, increases average guest check sizes, and fosters customer loyalty. 3. Ingredient & Resource Savings: By reducing labor-intensive cooking methods and minimizing waste, sous vide systems contribute to overall cost savings. Chefs can allocate more time to perfecting recipes, maintaining food safety, and ensuring the highest quality dishes. 4. Adaptability to Various Cuisines: Automated sous vide systems are versatile and adaptable to a wide range of culinary styles, from fine dining to fast casual. Restaurants in Illinois can leverage this technology to cater to diverse customer preferences, remaining competitive in a dynamic market. The adoption of automated commercial sous vide systems in Illinois embodies the innovative spirit of the state’s chefs and business owners. By embracing this precise and efficient cooking technique, they are effectively addressing labor cost challenges while consistently delivering the high-quality culinary experiences that Illinois is renowned for. To learn more about the CT-1 from DC Norris North America, visit: – You can find DC Norris’s ad on page 19.

Global Commercial Kitchen Appliances Market Reached $93.1 Billion Last Year

The “Commercial Kitchen Appliances Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2023-2028” report has been added to’s offering. The global commercial kitchen appliances market has achieved remarkable growth, reaching USD 93.1 billion in 2022, and it is poised to continue its upward trajectory with a steady compound annual growth rate (CAGR) of 6.4% during the forecast period from 2023 to 2028. Commercial kitchen appliances serve as essential tools for a wide range of establishments, including resorts, hotels, hospitals, railway dining, institutional canteens, and full-service restaurants.

Food Industry News® — December 2023

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CES Acquires Wilson Restaurant Supply Chicagoland Equipment & Supply (CES), a portfolio company of Cooper Management, LLC, and a leading supplier of Food Equipment, Supplies, and Service, has acquired Wilson Restaurant Supply, a leading seller of Food Equipment and Service to restaurants. The transaction closed on Oct 31st, 2023, and an official announcement was made to Wilson’s employees at the Company’s Cedar Falls headquarters November 1st. The acquisition is a continuation of CES’ efforts to expand its Food Industry offering. Cook M&A (, PFS (, and Miller Cooper ( were advisors to the transaction. “Wilson Restaurant Supply is an impressive business serving much of Iowa. The Wilson brothers, Jeff and Jamie, along with their spouses Jill and Nikki, have built a large and respected business. We are honored to welcome the Wilson team to our CES Family of Companies,” said Tyler Jeffrey, CEO of CES. “We are extremely excited for the Wilson employees. The combination with CES creates opportunities for growth. Combining Wilson and the other Food Service Dealers in the CES Family will make a powerful company going forward. We like the strategy

of providing family company service with the buying power, resources, and training a larger company like CES provides” said Jamie Wilson, Vice President of Wilson. “The CES Family of Companies has over 60 Field Service Technicians. It is an exciting time for our service department and a real opportunity to bring more value to our customers.” said Jeff Wilson, President of Wilson. The acquisition of Wilson fits into CES’ strategy to be the regional leader in food Equipment, Supplies, and Service. Through the acquisition, CES grows its network of Food Service Dealers and expands our footprint to the state of Iowa. As our seventh acquisition in 2.5 years, we continue to provide opportunities for employees and better value for customers. Elliot Wheeler, Chief Investment Officer of Cooper Management LLC, said “We are thrilled to welcome the Wilson’s and the entire Wilson team to the CES family. We remain steadfast in growing the business to create a special community for customers, vendors, and most of all, our talented employees. The acquisition of Wilson is a continuation of this strategy and our longterm vision.” – For more information, visit:

No. 14 Bourbon: A Vermont Original No. 14 Bourbon, a tribute to Vermont, the fourteenth state, combines the rich heritage of bourbon whiskey with the pure essence of Vermont maple syrup. This small-batch, handcrafted spirit is created at Vermont’s oldest distillery, where a high corn, mid-rye mash bill is aged in new American oak and expertly blended with Vermont maple syrup. The result is a smooth whiskey with a subtle sweetness that complements the bourbon’s natural flavors. Ideal for a wide range of palates, No. 14 Bourbon offers a versatile and unique American spirit that can be enjoyed over ice, in classic cocktails like a Manhattan, or in your favorite whiskey concoctions. The growth of whiskey and bourbon in the United States has been remarkable, with a 6.1% annual increase from 2016 to 2021. Craft spirits, like No. 14 Bourbon, have outperformed this trend, averaging a 30% annualv growth rate since 2013. The data from the Distilled Spirits Council of the United States highlights a 7% increase in American whiskey sales volume in 2020, accompanied by an 8.2% revenue rise, driven in part by super-premium bottles. Notably, No. 14 Bourbon maintained an imvpressive 58% growth rate during the pandemic. The landscape of bourbon drinkers has now evolved, transcending age, gender and ethnicity. Bourbon’s authenticity and the opportunity for distillery visits contribute to its enduring appeal, making No. 14 Bourbon a true embodiment of American craftsmanship. – For more information, visit:

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Food Industry News® — December 2023

BOOKSHELF Simply Symon Suppers Authors: Michael Symon, Douglas Trattner Publishers: Clarkson Potter ISBN-13: 978-0593579688 Michael Symon, star of Symon’s Dinners Cooking Out and creator of the viral social media trend “Symon Dinners”, shares simple menus and dinnertime inspiration for every week of the year, paired with 150 stunning photographs. In Simply Symon Suppers, Michael utilizes pantry staples and accessible ingredients to create simple menus of main dish plus two sides for hearty, healthy, comforting meals. Michael’s biggest collection of recipes to date, Simply Symon Suppers offers mains and sides strategically paired for every week of the year to keep dinner deliciously streamlined and beginner-friendly. The chapters curate plates based on the season—like Crisp and Cozy (PanRoasted Pork Chops with Spring Onion Gravy and a Shaved Spring Onion Salad), Turning Brisk (Stovetop Mac and Cheese with a Bitter Greens Salad), Hot and Easygoing (Swordfish Kebabs with a Radish Cucumber Salad and Yogurt Lemon Sauce), and Holidays (Smoked Prime Rib with Brown Butter-Whipped Potatoes and Charred Brussels Sprouts with Horseradish Sauce). You’ll also find decadent desserts (Miso Chocolate Cake and No Bake Blueberry Lemon Pie), and Batch Cocktails too that are easy and celebratory (Campari Spritz and Cold Brew Martinis). Fix it with Food fans will be happy to know that Michael has included an index in the back of the book (detailing which recipes are flour free; dairy free; meat free) so fans of Michael’s previous books and those with autoimmune tailored diets can easily find plenty of suppertime inspiration.

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National News

For the first time ever, an American distillery has taken home the highest honor in whisky. Michter’s, a Louisville, Kentucky-based bourbon and rye producer, eclipsed the biggest names from Scotland, Japan, Ireland, and beyond to rank first overall in the newly-released 2023 World’s Most Admired Whiskies top 50 list published by Drinks International.

According to a report from Allied Market Research, the global canned sardines industry generated $7.9 billion in 2020, and is anticipated to generate $15.8 billion by 2031, witnessing a CAGR of 6.3% from 2022 to 2031. Sardines are considered as one of the healthiest sea foods and the omega-3 fatty acid present in the sardines spurs its consumption owing to the vivid health benefits. Coffee Fest New York is your hub to network with coffee professionals who share your dedication to the coffee and beverage world. Mark your calendar, bring your friends along, and prepare for an unforgettable experience March 3-5,2024 at the Javis Convention Center. Craft whiskey distiller Infamous Whiskey announced the purchase of a 22,120 sq. ft. building at 208 East Broad Street, Greensboro, Georgia for their distillery and company headquarters. The property includes 153 feet of street front windows and is located in the heart of Greensboro’s downtown historic district. Ecolab, Inc., the global leader in water, hygiene and infection prevention solutions and services, has again been named to the 3BL 100 Best Corporate Citizens list, ranking first in the materials industry and fourteenth overall in 2023. The ranking recognizes outstanding environmental, social and governance transparency and performance among the 1,000 largest U.S. public companies. Indy-Based Coffee Company, Java House, a beloved café known for its exceptionally smooth coffee and welcoming atmosphere, is thrilled to announce its expansion into West Lafayette, Indiana with four new locations. The meat packaging market is expected to grow by USD 2.45 billion from 2023 to 2028, according to Technavio. In addition, the growth momentum of the market will accelerate at a CAGR of 4.98% during the forecast period. Rising awareness of the high nutritional

value of meat products is notably driving the market. Modern golf entertainment leader Topgolf a sports entertainment complex that features high-tech golf, food, drinks and a good time opens at 777 Dedham St. in Canton, Massachusetts. This will be Topgolf’s first venue in Massachusetts marking the 84th outdoor venue in the U.S and 94th globally. Ted’s Montana Grill, a classic American restaurant known for its made-from-scratch, elevated comfort food, launched a dine-in fundraising program from now – Dec. 31, 2023. Ted’s will also debut hand-crafted cocktails, chef features, gluten-free menu selections, and top-shelf tequilas for its 21st anniversary. The desire for luxe vacations is stronger than ever as Apple Vacations unveils a new survey, revealing a resounding surge in Americans’ desire for luxury travel. The survey reveals that 59% say they are in different phases of planning to travel internationally for leisure within the next 24 months, regardless of income. The International Luxury Hotel Association is thrilled to unveil more on the most anticipated gathering of the year – the INSPIRE Luxury Hospitality Conference, happening on December 11 & 12, 2023, at the iconic Eden Roc Miami Beach. The Hotel del Coronado, part of Curio Collection by Hilton, announced plans to restore and revitalize the hotel’s historic Victorian building with a more than $160 million investment, marking the next and final phase of Blackstone Real Estate’s more than $550 million development plan to preserve and enhance the National Historic Landmark property. The Kroger Co. announced it now accepts EBT payment for digital Pickup and Delivery orders across Kroger Family of Stores, expanding customer access to fresh, healthy foods under the Supplemental Nutrition Assistance Program (SNAP).

Post Malone, Dallas Cowboys Partner with Raising Cane’s to Open First-of-Kind Restaurant Post Malone’s partnership with Raising Cane’s continues with the opening of a Post Malone x Dallas Cowboys-themed restaurant right in the heart of

Exterior of Post Malone x Dallas Cowboys restaurant located in Dallas.

Cowboys Country: a place and a team that had lasting impact on Post from an early age. A true Texan at heart, Post was raised under the bright lights of the blue and silver and is a die-hard Cowboys fan. He took that love for “America’s Team” and used it as inspiration when designing the Restaurant, which is marked by a 32-feettall Cowboys star greeting customers as they enter the drive-thru, proving everything really is bigger in Texas. – Source: PR Newswire

Fans will find iconic Post Malone outfits on display as well as a digital screen featuring his content.

Miles of Smiles: Frito-Lay Honors its 2022 Class of Million Milers Frito-Lay North America is proud to unveil its newest class of Million Milers – 78 over-the-road (OTR) truck drivers from the United States and Canada who have driven one million, two million or even three million miles without a preventable accident. In total, these road warriors have safely driven more than 111 million miles – equal to more than 232 accident-free round trips from Earth to the Moon! Reaching the legendary status of a Frito-Lay Million Miler is not an easy feat. It often takes more than a decade of vigilant, accident-free driving to hit the one-million-mile mark.

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This month I am proud to be pictured with Chef D’Andre Carter, Chef/Owner of Soul & Smoke Restaurants located in Evanston and Chicago. D’Andrea is a creative, gifted chef who, after graduating from his grandma’s kitchen, went on to Le Cordon Bleu College of Culinary Arts. Next, he spent 15 years in fine dining where he perfected his skills, techniques and flavor profiles while launching a catering company which has now been in been in business over 10 years. Soul and Smoke opened its first location in 2020. If you love great BBQ and memorable sides, visit Soul & Smoke. Vito Ungaro is a Director of Sales at Atlas Employment Services based in Schiller Park, Illinois. Atlas Employment Services understands the requirements necessary to help food manufacturers, Industrial, and other suppliers attract qualified, trained employees to work in their plants while helping the employer to stay compliant with issues in this complicated ever-changing world of labor and employment laws and requirements. If you are interested in reducing labor headaches in your plant or warehouse, or need temp employees who can help you to scale as needed, contact Vito today. You can see his ad on page 17. Chef Klaus Mandl is a Culinary Specialist at Sysco Chicago. Klaus is an expert in helping Sysco customers in a wide range of areas, including menu development, menu engineering, staff training and maintaining budgetary goals. Klaus is joined by Felipe Ospina, Great Lakes Region New Business Developer for Sysco Chicago. Felipe is a well-known and admired food business professional with experience in hospitality which includes culinary, wine and operational leadership. He has been involved with opening more than 22 restaurants. Chef Lance Avery is the chef founder and owner of Big Fork Brands, a locally-based company dedicated to creating, developing and selling food products that “check all of the boxes” that consumers want. Big Fork’s large selection of products are all natural, minimally and locally processed with no preservatives, no MSG, no nitrates, hormones or antibiotics, without artificial flavors or colors. Lance even sources local farms for his protein and sausage products, and Keto-Friendly jerky line. Lance’s products are sold into retail, foodservice and e-commerce channels. Mary Cacioppo is Illinois, Indiana and Michigan District Sales Manager for The Vollrath Company. For nearly 15 years, Vollrath Foodservice has been providing high-quality, commercial cooking and serving equipment that provides efficiency and ease of use in the demanding environment of commercial kitchens and foodservice operations. Their legacy and continued success is based on providing value with innovative high-quality products that stand the test of time and are trusted by chefs around the world. Vollrath’s products are available through foodservice equipment dealers everywhere. Buying high quality equipment has the lowest cost per use, so be sure to look to Vollrath. It will save you money in the long run.

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prefer or require ACF-certified The Importance of establishments chefs, making it a valuable asset in securing culinary positions. ACF Certification topAdditionally, ACF certification enhances American Culinary Federation (ACF) certification is paramount for chefs and cooks in the culinary world. It serves as a prestigious validation of an individual’s culinary skills and expertise, offering numerous benefits to those who attain it. First and foremost, ACF certification signifies a commitment to excellence. Achieving ACF certification requires rigorous training, practical experience, and a deep understanding of culinary techniques. This commitment to continuous learning and improvement ensures that certified chefs and cooks consistently deliver high-quality dishes and uphold culinary standards. Furthermore, ACF certification provides a competitive edge in the culinary industry. In an increasingly crowded job market, it differentiates certified professionals as experts in their field. Many employers and

professional credibility. It demonstrates to peers, colleagues, and the public that the chef or cook has met and maintained high standards in the culinary arts. This can lead to increased respect and recognition within the culinary community. Lastly, ACF certification fosters a culture of continuous improvement. To maintain certification, chefs and cooks must stay current with industry trends and best practices, promoting a lifelong commitment to learning and growth. In conclusion, ACF certification is essential for chefs and cooks as it elevates their skills, career prospects, and professional standing in the culinary world, making it a vital step in their culinary journey.

Food Industry News® — December 2023

A New Kind of Coffee Hits the Market Yami Hu, formerly entrenched in the corporate world, embarked on a new path driven by her lifelong passion for coffee. After surviving cancer she began a quest for healthier flavored coffee options. Her search yielded no satisfactory results, which is why she launched Three Legged Brewing (3LB). Their mission is to craft exquisite cold brews that deliver a delightful taste without compromising on health. Years of meticulous experimentation and reformulation led Yami to her breakthrough of creating cold brew coffees with unparalleled flavor, boasting the cleanest label to accommodate diverse dietary preferences. At 3LB, the entire cold brew production process, from brewing, to canning, everything is done locally, in-house. In addition to their single serve cans, they also offer kegs of draft nitro cold brew coffee for foodservice, elevating the guest experience with trendy nitro cold brew for coffee lovers. – Experience 3LB coffee at Shmoozefest on December 4, and meet Yami Hu. She has a dedication to redefining the coffee industry.

Food Industry News® — December 2023


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Birthplace: Athens, Greece. Current Position: Executive Chef. First Foodservice Job: Hyatt Regency Chicago. Favorite Food: Moussaka. Awards/Honors: • Chicago Gourmet: Guest Chef 2023. • Avli on the Park: Michelin 2023 Honoree.

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• First-Place Winner: Good Taste Series Competition, 2018. Award for Excellence: Hyatt for the Midwest – Regional Round representing Hyatt Regency Chicago. • Head Chef: 2016 Annual International Distributors Congress for Coca-Cola. • Head Chef: Princess Lalla Meryem HRH of Morocco during her stay at Grand Resort Lagonissi. • Head Chef for musicians including Aerosmith, Bon Jovi, Depeche Mode, Scorpions, Foo Fighters, Red Hot Chili Peppers, Jennifer Lopez, and Kylie Minogue. • Hosted The Economist Roundtable with the government of Greece four times. • Worked under Michelin chefs: Jerome Serres, Edgar Bovier, Reto Lampart, Yiannis Baxevanis, Denio Bruci. • Member of the Chef’s Club of Greece – Member of World Association of Chefs Societies.

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Food Industry News® — December 2023

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Pizza Hut has extended its hours and is now open until midnight or later at thousands of locations nationwide. Several restaurants will stay open as late as 2 a.m., according to a press release. “We saw a clear need from our guests to satisfy their cravings for Pizza Hut late at night. So, we decided to meet them where they are by keeping our doors open longer,” Chequan Lewis, COO of Pizza Hut U.S., said in the release. “We’re excited to provide our full menu for delivery or carryout well into the late hours, making it more convenient than ever to enjoy Pizza Hut, no matter the time. It’s all about enhancing the dining experience and ensuring that our guests can savor their favorite flavors whenever they please.” Pizza Hut operates more than 19,000 restaurants in more than 100 countries. – Source:

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Nestlé is bringing its popular Coffee mate creamer brand into iced coffee, the food and beverage giant said. The product will be sold in two flavors: French vanilla and caramel. The Coffee mate Iced Coffee, which is available in retailers across the U.S., is the first major innovation for the brand since its inception more than 60 years ago. The move into the iced coffee space by Nestlé is the latest effort by a CPG company to take strong equity with an existing brand and use it to enter a nearby category to grow sales and boost consumer recognition of a product. – Source: Food Dive

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Innovation is ongoing in the coffee and tea categories and includes a new shelf-stable boba tea kit from startup Frazy. “Increased interest in premium at-home coffee experiences will drive retail coffee sales and offer both coffee brands and complementary coffee categories key growth opportunities,” said Caleb Bryant, Mintel’s associate director of food and drink. – Source: Food Business News

Food Industry News® — December 2023

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DESSERT SUPPLIES Fox Valley Farms DESSERTS Chad’s Cheesecake Page 10 Chicago Sweet Connection Page 29 Eli’s Cheesecakes Fox Valley Farms DESSERTS-WHOLESALE Lezza Spumoni & Desserts Page 31 DIRECT MAIL PROGRAMS Food Industry News DISHWASHING & CHEMICALS C-Soap/CSI DISINFECTING SERVICES Kleen Teem Group Sexton Group Floor Care DISPOSABLE PACKAGING Wan Xing Lin Inc Page 46 DRAM SHOP INSURANCE Viti Insurance DRAPERIES-CLEANING Sexton Group Floor Care DUCT CLEANING Enviromatic Corp of America Page 18 Olympia Maintenance EGGS Meadowbrook Egg & Dairy Company EMPLOYEE HANDBOOKS Employco USA EMPLOYMENT ATTORNEYS Rob Bernstein - Laner Muchin EMPLOYMENT LAW Laner Muchin ENERGY BROKER Century Energy Solutions Page 20 EQUIPMENT & SUPPLIES Warehouse Direct ETHNIC FOODS Kikkoman Sales USA Page 18 FILTERS-EXHAUST SYSTEMS Olympia Maintenance FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety FOOD DISTRIBUTORS Chef’s Kitchen/Dearborn Page 12 Cugini Distribution Page 20 Devanco Foods Page 23 Olympia Food Industries Page 08 Anichini Brothers Chef’s Quality Meats Performance Foodservice: Chicago Performance Foodservice: Milwaukee Tec Foods Inc Wilkens Foodservice FOOD MANUFACTURING EQUIPMENT DC Norris North Ameica Page 19 FOOD PHOTOGRAPHY Create Inc Chicago Page 09 Food Photo Studio Page 47 FOOD PRODUCTS Devanco Foods Page 23 Matadorr Foods Page 25 Olympia Food Industries Page 08 Elohi Strategic Advisors Miyoko’s Creamery Neil Jones Food Company Specialty Food Show Texas Pete FOODSERVICE EQUIPMENT DC Norris North America Page 19 A D E Foodservice Equipment Losurdo Inc Thunderbird Food Machinery Zink Foodservice FOODSERVICE EQUIPMENT-REPAIR CSI Cobblestone Ovens Ice Solutions 24

630-231-3005 708-932-8982 773-283-4430 773-736-7417 630-231-3005 708-547-5969 847-699-3300 888-908-5600 888-717-0360 847-827-1188 773-648-0766 847-432-1000 847-827-1188 800-325-8476 708-344-0344 773-523-8861 630-920-0000 312-342-7778 312-467-9800 630-817-3164 847-631-3470 630-954-1244 708-344-0344 847-695-5990 773-801-1600 708-695-9471 847-228-7070 847-349-9358 312-644-8004 708-333-0880 630-896-1991 800-775-9030 773-638-5310 708-235-0788 231-632-4462 773-664-4024 630-283-0038 847-228-7070 405-485-3567 847-349-9358 559-663-8348 262-705-5284 800-543-4356 212-482-6440 716-913-7516 231-632-4462 630-628-0811 630-833-4650 866-451-1668 630-515-9300 888-908-5600 847-635-0172 847-987-9738

Food Industry News® — December 2023 FOODSERVICE PACKAGING & DISPOSABLES Kranz Inc Division of Imperial Dade FOODSERVICE-LAYOUT & DESIGN Losurdo Inc Sarfatty Associates FOODSERVICE-EQUIPMENT PARTS CSI Cobblestone Ovens FOODSERVICE-SUPPLIES Ramar Supply Co Page 05 FORK LIFTS Voss Equipment Page 32 FRANCHISE LAWYERS Judd Lofchie & Associates FRANCHISE-CONSULTANTS Big Sky Franchising Team FREEZERS-ALL TYPES Custom Cooler & Freezer Page 12 FRYERS FSI/Foodservice Solutions FURNISHINGS i2i Design Page 28 Zap Props GAMING TERMINALS Aces Up Gaming GELATO Lezza Spumoni & Desserts Page 31 Fox Valley Farms GELATO EQUIPMENT & SUPPLIES Kool Technologies Page 40 GIARDINIERA E Formella & Sons Page 20 V Formusa Company GOURMET FOOD PRODUCTS Specialty Food Show GOVERNMENT INFORMATION Cook County Tresurers Office Page 05 GRAND OPENING PROMOTIONS LED Billboard Trucks GREASE REMOVAL SERVICE Kaluzny Brothers Inc Mahoney Environmental Inc GREASE TRAP PUMPING SERVICE Tierra Environmental Page 22 Kaluzny Brotherrs Inc GREASE TRAP SERVICE Tierra Environmental Page 22 GREASE-EXHAUST CLEANING Enviromatic Corp of America Page 18 Olympia Maintenance GREEK FOOD PRODUCTS Devanco Foods Page 23 Olympia Food Industries Page 08 GYROS Devanco Foods Page 23 Olympia Food Industries Page 08 H/R-HUMAN RESOURCE SERVICES Employco USA HALAL FOOD PRODUCTS Devanco Foods Page 23 HAMBURGER PATTY MANUFACTURER Devanco Foods Page 23 HEALTH INSURANCE Employco USA National Restaurant Association HELIUM MacCARB Page 23 HISPANIC FOOD PRODUCTS La Criolla HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America Page 18 Olympia Maintenance HOT DOGS Vienna Beef Page 13 Crawford Sausage Red Hot Chicago HOT SAUCE Texas Pete

630-254-6666 630-833-4650 847-920-1100 888-908-5600 847-635-0172 708-233-0808 708-596-7000 630-236-3600 855-824-4759 630-879-3131 847-719-6088 847-890-9684 773-376-2278 773-209-4800 708-547-5969 630-231-3005 630-483-2256 877-598-0909 847-813-6040 212-482-6440 312-443-5100 312-924-7979 815-744-1453 815-730-2088 888-551-1998 815-744-1453 888-551-1998 800-325-8476 708-344-0344 847-228-7070 847-349-9358 847-228-7070 847-349-9358 630-920-0000 847-228-7070 847-228-7070 630-920-0000 312-715-5363 877-427-2499 312-243-8882 800-325-8476 708-344-0344 773-278-7800 773-277-3095 800-249-5226 716-913-7516

Food Industry News® — December 2023 HVAC REPAIR & MAINTENANCE Giant Refrigeratioin Page 41 ICE CREAM Homer’s Gourmet Ice Cream Page 05 Instantwhip Chicago Page 40 Chocolate Shoppe Ice Cream Fox Valley Farms ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies Page 40 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies Page 40 ICE CREAM-YOGURT Instantwhip Chicago Page 40 ICE MACHINE LEASING PROGRAMS Easy Ice ICE MACHINE REPAIR & SANITIZING Major Appliance Service ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service Ice Solutions 24 INSURANCE Cacciatore Insurance Page 06 Nick DiDiana (Power 3 Insurance) Page 24 Concklin Insurance Agency ISU Northwest Insurance Services Society Insurance Viti Insurance WM Schwartz Insurance INSURANCE SERVICES Cacciatore Insurance Page 06 INSURANCE UNDERWRITTING Society Insurance INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance Page 06 INTERIOR DESIGNERS Perpetuum Designs Page 10 Sarfatty Associates INTERNET ADVERTISING Food Industry News ITALIAN BEEF Devanco Foods Page 23 Serrelli’s Foods Page 32 Red Hot Chicago ITALIAN FOOD SPECIALTIES E Formella & Sons Page 20 ITALIAN SAUSAGE Anichini Brothers JANITOR-SUPPLIES Ramar Supply Co Page 05 Kranz Inc Division of Imperial Dade JAPANESE-FOOD PRODUCTS Kikkoman Sales USA Page 18 JUICER REPAIR & MAINTENANCE Up ‘N Adam Service and Supply Inc JUICERS-FRUIT & VEGETABLES Berkel Midwest JUICES Youth Juice Page 28 JUICES - FRESH SQUEEZED Youth Juice KETCHUP Red Gold KITCHEN EQUIPMENT A D E Foodservice Equipment KITCHEN FLOORING Sexton Complete Floor Care KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America Page 18 Olympia Maintenance LABEL PRINTERS Edwards Label Printing LABOR SAVING EQUIPMENT DC Norris North America Page 19 LAW FIRMS Tuckey Law Page 41 Laner Muchin LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile

773-539-9629 847-251-0477 773-235-5588 608-221-8640 630-231-3005 630-483-2256 630-483-2256 773-235-5588 866-327-9423 708-447-4100 312-733-3900 847-987-9738 312-264-6055 630-605-5699 630-268-1600 847-310-0400 888-576-2438 847-432-1000 847-525-2846 312-264-6055 888-576-2438 312-264-6055 312-523-0872 847-920-1100 847-699-3300 847-228-7070 877-385-BEEF 800-249-5226 877-598-0909 312-644-8004 708-233-0808 630-254-2666 630-954-1244 877-876-2326 800-921-9151 331-529-2717 331-529-2717 765-557-5500 630-628-0811 847-827-1188 800-325-8476 708-344-0344 847-663-6600 231-632-4462 312-701-2200 312-467-9800 773-254-6100

Classifieds / Buyer’s Directory LIQUOR LIABILITY INSURANCE Viti Insurance LOGISTICS COMPANIES Perishable Distribution Solutions MANUFACTURERS REPRESENTATIVES Zink Foodservice MATERIALS HANDLING EQUIPMENT Voss Equipment Page 32 MAYONNAISE Columbus Vegetable Oils Page 15 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest MEAT-SPECIALTY Specialty Food Show MEAT-WHOLESALE Devanco Foods Page 23 New S B L Inc Page 43 Park Packing Company Page 32 Anichini Brothers Chef’s Quality Meats International Meat Company MEATS -WHOLE PIGS-GOATS-LAMB Park Packing Company Page 32 MEDITERRANEAN FOODS Olympia Food Industries Page 08 MENUS-CUSTOM PRINTED Accurate Printing MILK Instantwhip Chicago Page 40 MOZZARELLA CHEESE Miyoko’s Creamery NEIGHBORHOOD MARKETING LED Billboard Trucks NITROGEN MacCARB Page 23 OFFICE-SUPPLIES Warehouse Direct OILS & FATS-COOKING Columbus Vegetable Oils Page 15 OILS & SHORTENING Columbus Vegetable Oils Page 15 OILS & VINEGAR Pastorelli Foods OILS-COOKING/BULK Columbus Vegetable Oils Page 15 OLIVE OILS Columbus Vegetable Oils Page 15 ORGANIC FOODS Pastorelli Foods OUTSOURCED DELIVERY SERVICE Delivery First Page 25 OVENS-PIZZA N. American Pizza & Culinary Academy Page 42 OVENS-SALES & SERVICE Cobblestone Ovens PACKAGING Warehouse Direct PAINTING CONTRACTORS Sexton Group Floor Care PALLET JACKS Voss Equipment Page 32 PANCAKE-BATTER & MIX Tec Foods Inc PAPER-PRODUCTS Ramar Supply Co Page 05 Alfa Restaurant Supply PARTY-FAVORS & SUPPLIES Ramar Supply Co Page 05 PASTA-FRESH AND FROZEN Cugini Distribution Page 20 Pastafresh Home Made Pasta Page 13 PASTRIES Chicago Sweet Connection Page 29 PATIO ENCLOSURES Thatcher Oaks Awnings Page 20 UnderCover Outdoors PATIO HEATERS TNG Industries

847-432-1000 888-491-1641 630-515-9300 708-596-7000 773-265-6500 800-921-9151 212-482-6440 847-228-7070 773-376-8280 773-254-0100 312-644-8004 708-333-0880 773-622-1400 773-254-0100 847-349-9358 708-824-0058 773-235-5588 262-705-5284 312-924-7979 877-427-2499 847-631-3470 773-265-6500 773-265-6500 800-SOS-AUCY 773-265-6500 773-265-6500 800-SOS-AUCY 312-900-9868 630-395-9958 847-635-0172 847-631-3470 847-827-1188 708-596-7000 773-638-5310 708-233-0808 773-588-6688 708-233-0808 708-695-9471 773-745-5888 773-283-4430 630-833-5700 630-637-8474 708-449-1100

Page 35 PATIO ROOFS - RETRACTABLE UnderCover Outdoors PATTY MACHINES/FOOD FORMERS Berkel Midwest PAYROLL SERVICES ADP Employco USA Toast POS PEST CONTROL Rose Pest Solutions Page 42 PHOTOGRAPHY Food Photo Studio Page 47 All Events Photography PICKLES & RELISH Vienna Beef Page 13 PITA BREAD Olympia Food Industries Page 08 PIZZA CONSULTANTS N. American Pizza & Culinary Academy Page 42 PIZZA SAUCE Neil Jones Food Company PIZZA SAUSAGE Anichini Brothers PIZZA SUPPLY DISTRIBUTORS Anichini Brothers PLANT BASED FOOD PRODUCTS Elohi Strategic Advisors POINT OF SALE SUPPLIES Alpha POS Services Inc POINT OF SALE SYSTEMS Alpha POS Services Inc Shift4 Toast POS PORK PRODUCTS Park Packing Company Page 32 Illinois Pork Prodcers Association Peer Foods POS SYSTEMS Alpha POS Systems Inc CardConnect-Clover Systems Shift4 SpotOn Inc TEEPOS POS SYSTEMS-CLOUD BASED Alpha POS Services Inc Shift4 Toast POS POULTRY-FRESH New S B L Inc Page 43 PRESSURE WASHING Olympia Maintenance PRINTING-CUSTOM ITEMS Accurate Printing PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons Page 20 PROMOTIONAL MARKETING LED Billboard Trucks PROPANE SERVICE Kangaroo Propane Pete PROPERTY & CASUALTY INSURANCE Society Insurance PROPERTY - TAX - REAL ESTATE LAW Reveliotis Law PC Page 47 PUBLISHING Food Industry News RACKING-PALLET Voss Equipment Page 32 RE-UPHOLSTERY Chicago Booth Page 06 REAL ESTATE LAW Reveliotis Law PC Page 47 REFRIGERATION EQUIPMENT REPAIR Kool Technologies Page 40 CSI REFRIGERATION SERVICE Ice Solutions 24

630-637-8474 800-921-9151 630-670-5460 630-920-0000 857-301-6002 800-GOT-PEST 630-283-0038 312-543-2100 773-278-7800 847-349-9358 630-395-9958 800-543-4356 312-644-8004 312-644-8004 559-663-8348 630-690-9232 630-690-9232 630-521-9900 857-301-6002 773-254-0100 217-529-3100 773-927-1440 630-690-9232 224-325-4466 630-521-9900 937-830-0828 773-862-9181 630-690-9232 630-521-9900 857-301-6002 773-376-8280 708-344-0344 708-824-0058 877-598-0909 312-924-7979 847-754-7662 888-576-2438 312-230-0160 847-699-3300 708-596-7000 773-378-8400 312-230-0160 630-483-2256 888-908-5600 847-987-9738

Page 36 REFRIGERATION SERVICE & REPAIR Giant Refrigeration Page 41 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer Page 12 RESTAURANT CONSULTANTS Fork Lift Restaurant Consultants Page 03 Stanovich Hospitality RESTAURANT EQUIPMENT DC Norris North America Page 19 Wood Food Systems Page 46 Easy Ice FSI/Foodservice Solutions Losurdo Inc RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer Page 12 Federal Supply USA Page 27 Ramar Supply Co Page 05 Alfa Restaurant Supply Berkel Midwest Schultz Supply RESTAURANT EQUIPMENT PARTS CSI RESTAURANT EQUIPMENT REPAIR CSI Up ‘N Adam Service and Supply Inc RESTAURANT EQUIPMENT REPAIR SERVICE Berkel Midwest Cobblestone Ovens Major Appliance Service RESTAURANT EQUIPMENT-NEW & USED March Quality Used & New Equip Page 24 RESTAURANT INSURANCE Society Insurance RESTAURANT MANAGEMENT SOFTWARE Toast POS RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives Nick Dibrizzi/Coldwell Banker Ted Aretos/ Eatz & Associates Vince Ferraro/Pontarelli & Associates RESTAURANT-DESIGNERS Losurdo Inc Sarfatty Associates RETRACTABLE WALLS - ROOFS UnderCover Outdoors ROBOTIC RUNNERS & SERVERS M-S Cash Drawer ROOF TOP GREASE CONTAINMENT SYSTEMS Enviromatic Corp of America Page 18 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing Page 14 SALAD-DRESSINGS Ken’s Foods SALAD-DRESSINGS & OILS Columbus Vegetable Oils Page 15 Tec Foods Inc SANITATION CERTIFICATION Illinois Restaurant Association Page 04 SATELLITE TV SYSTEMS All Sports Direct SAUSAGE Vienna Beef Page 13 Anichini Brothers Crawford Sausage Red Hot Chicago SCALES Berkel Midwest SEAFOOD Fisherman’s Pride Page 21 SEATING Trendler Inc Page 44 Solo Seating LLC Waco Manufacturing

Classifieds / Buyer’s Directory 773-539-9629 630-879-3131 312-493-6310 708-359-1911 231-632-4462 847-949-9663 866-327-9423 847-719-6088 630-833-4650 630-879-3131 847-623-1310 708-233-0808 773-588-6688 800-921-9151 708-652-2020 630-941-7070 888-908-5600 877-876-2326 800-921-9151 847-635-0172 708-447-4100 800-210-5895 888-576-2438 857-301-6002 708-361-1150 708-562-9328 815-761-8334 847-778-3571 630-833-4650 847-920-1100 630-637-8474 682-239-3440 800-325-8476 708-387-9784 800-633-5800 773-265-6500 773-638-5310 312-787-4000 630-918-3000 773-278-7800 312-644-8004 773-277-3095 800-249-5226 800-921-9151 800-543-2110 773-255-4407 231-284-9996 312-733-0054

SELF-SERVICE ORDERING KIOSKS Alpha POS Services Inc SEWER(MAINT)-RODDING & JETTING Tierra Environmental Page 22 SHAKE MIX Fox Valley Farms SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions SHORTENING Columbus Vegetable Oils Page 15 SIGNAGE-INDOOR & OUTDOOR American Graphics & Signs Inc Page 17 SLICERS - AUTOMATED CES Nationwide SLICERS-SALES & SERVICE Berkel Midwest SOCIAL MEDIA MARKETING Create Inc Chicago Page 09 SOFT DRINKS PepsiCo Foodservice SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies Page 40 SOFT SERVICE MIX Fox Valley Farms SOFTWARE PROGRAMS - CUSTOM IT Impact Inc Page 45 SOUP BASES Tec Foods Inc SOUPS Vienna Beef Page 13 Bistro Soups (Div of Vienna Beef) SOUS - VIDE COOKING EQUIPMENT DC Norris North America Page 19 SPECIALTY FOODS DISTRIBUTOR Specialty Food Show SPICES La Criolla Tec Foods Inc SPIRITS R Jelinek Midwest STAFFING-SERVICES All About Personnel Page 07 Atlas Employment Services Page 17 STEAM CLEANING Olympia Maintenance SUPERMARKET EQUIPMENT CES Nationwide SUPERMARKET EQUIPMENT REPAIR Up ‘N Adam Service and Supply Inc SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest TABLES - DINING ROOM i2i Design Page 28 TABLES-ALL TYPES Chicago Booth Page 06 Waco Manufacturing TABLES-MODULAR-MAGNETIC Solo Seating LLC TAMALES Supreme Frozen Products TAX APPEALS (PROPERTY) Reveliotis Law PC Page 47 TAX PAYMENTS Cook County Treasurers Office Page 05 TEMPORARY STAFFING All About Personnell Page 07 Atlas Employment Services Page 17 THEATERS AND VENUES Onesti Entertainment Corporation THIRD PARTY DELIVERY SERVICE Delivery First Page 25

630-690-9232 888-551-1998 630-231-3005 888-491-1641 773-265-6500 888-774-6270 773-533-3333 800-921-9151 773-664-4024 773-893-2319 630-483-2256 630-231-3005 312-809-5456 773-638-5310 773-278-7800 773-278-7800 231-632-4462 212-482-6440 312-243-8882 773-638-5310 708-691-3895 630-336-6238 847-671-1557 708-344-0344 773-533-3333 877-876-2326 800-921-9151 847-890-9684

Food Industry News® — December 2023 TOMATO PRODUCTS Neil Jones Food Company Pastorelli Foods Red Gold TRADE PUBLICATIONS Food Industry News TRADE SHOWS & EVENTS Winter Fancy Food Show Specialty Food Show TRUCK BODIES-SALES & REPAIR Paramount Truck Body TRUCK GRAPHICS American Graphics & Signs Inc TRUCKS Freeway Ford UPHOLSTERY CLEANING Sexton Group Floor Care VEGAN CHEESE Miyoko’s Creamery VEGAN FOOD PRODUCTS Miyoko’s Creamery VEGETABLES-FIRE ROASTED Neil Jones Food Company VEHICLE WRAPS Paramount Truck Body VENTILATING-SYTEMS CLEANING Enviromatic Corp of America Olympia Maintenance WAFFLE-BATTER & MIX Tec Foods Inc WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer WATER HEATERS / BOILERS U S Water Heating Solutions WEBSITE DESIGN WEDDING CAKES Ideal Bakery WELDING & FABRICATING KOP Ind. Welding & Fabrication WHIPPED CREAM Instantwhip Chicago WIND SCREENS Thatcher Oaks Awnings WOOD FLOOR CARE Sexton Group Floor Care WORKERS COMP INSURANCE Nick DiDiana (Power 3 Insurance) Employco USA Society Insurance Viti Insurance YOGURT & SOFT SERVE EQUIPMENT Kool Technologies

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Food Industry News® — December 2023

Classifieds / Businesses for Sale

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Classifieds / Businesses for Sale

Food Industry News® — December 2023

Food Industry News® — December 2023

Classifieds / Businesses for Sale

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Bulk Yogurts

Sour Dressings

Lactose-Free Items

Sour Cream

Coffee Creamers


Paleta Mixes

Frozen Yogurt Mixes

Ice Cream Bar Mixes

Soft-Serve Mixes

Shake Mixes

Soft-Serve Custard

Coffee House Supplies

Smoothie Bases

Whole Milk and Dairy Products

Cake Frosting Aerosol Whip Cream Aerosol Dessert Topping

Almond, Soy and Oat Milk Dairy Alternatives



Industries served include: food manufacturing, food service, bakeries and distributors. Private labeling available.


On Time • Fair Pricing All Work Guaranteed Ice Cream Freezers • Walk-Ins • Reach-Ins Frozen Drinks • Beer Systems Prep Tables • Soft Serve Heating & AC Systems

We Service Most Brands 7 Day / 24 Hour Service


CHEF PROFILE Rene Marquis ACF National President 8450 White Poplar Dr. Riverview, FL 33578

Birthplace: Lewiston, Maine Current Position: Corporate Executive Chef for Land O’ Lakes. First Foodservice Job: Dishwasher in chinese restaurant at 13-years old. Favorite Food: Asian, lndian, Thai and of course lobster and clams. Awards/Honors: ACF Presidents Medallions, AAC Chairs Medal and LTG John Mclaughlin Award. Memorable Customers: The great customers in the world were the service members I cooked for when I was in the Army! Real Heros! Worst Part of Job: Nights, weekends, Holidays and long hours away from loved ones. Most Humorous Kitchen Mishap: Over feeding a dough starter that eventually grew so large it overflowed out of the extra-large mixing bowl onto the table and the floor. Favorite Food to Prepare: Seafood, Classical Dishes. What part of the job gives the most pleasure? The best part of the job is putting great food on a plate and knowing that you won when the plate comes back empty! If you couldn’t be a chef, what would you be and why? lf I was not a chef I would have been a Hockey player because those were my only two passions when l was growing up. Best advice you ever got was: The best advice I ever got was from Fritz Sonnenschmidt (CMC, AAC, HOF) – he told me to stay in the American Culinary Federation and get certified. Where do you like to vacation? Depends on the Season, Beach in the summer, Mountains in the Winter and wherever there is a lake in the Spring and Fall. What do you enjoy most about FIN? The content and the customers it serves.

Supporting the industry since 1982.

Who was your greatest culinary influence? My grandmother was my only culinary influence but the three chefs that recruited me to the Culinary lnstitute of America were the late Joe Amendola, Anton Flory, Noble Masi, and the great Chef Sonnensch.

Food Industry News® — December 2023

Columbus Hires R&D Lead Columbus Vegetable Oils, a leading supplier of high-quality oils, shortenings, sauces and dressings, announced today the hire of Jenn Farrell as director of research & development and quality. Farrell is tasked with leading all research and development efforts and quality assurance initiatives for the company. Her responsibilities include steering new product innovation, working closely with the sales team and customers to provide support while ensuring that products meet the highest quality standards. She is also tasked with overseeing nutritional specifications and labels as well as managing the research and development team. “Columbus Vegetable Oils is thrilled to welcome Jenn to the family,” said Paulette Gagliardo, president, Columbus Vegetable Oils. “For the last 80 years, our philosophy has remained the same – offering our customers great prices, always-there service and reliable technical support – and Jenn is a true representation of that philosophy. We are looking forward to evolving our R&D capabilities under Jenn’s leadership.” – Find the Columbus Vegetable Oils ad on page 15.

Year-Round Turkey Sales Growth Consumers are searching for nutritious lean protein options, and sales of fresh turkey grew 5.4% in the last year, according to data from Circana. Tapping into this growth potential requires offering a range of products that meet various consumer needs, and "reminding consumers about the wide variety of turkey options available and helping consumers quickly pull together flavorful meals the entire family will like are great ways to delight shoppers with turkey," said Rebecca Welch, director of brand management, retail and international for Butterball. – Source: Meat & Poultry Online

Ghirardelli Chocolate Company announced that official Peppermint Bark season is back with the return of its festive lineup of offerings, including two new products – a Peppermint Bark Squares Gift and Peppermint Bark Baking Mix-Ins available now at, Ghirardelli stores, and select retailers nationwide. Rich chocolate layers with festive peppermint in individually wrapped Squares; the perfect Holiday treat.

Food Industry News® — December 2023

Kikkoman’s New Gluten-Free Sriracha Hot Chili Sauce

Crafting Fresh Mint Cocktails

Introducing Kikkoman Gluten-Free Sriracha Hot Chili Sauce, a spicy condiment and cooking ingredient that adds the heat and sweetness your customers crave. The new and improved formula is made using Kikkoman Gluten-Free Tamari Soy Sauce and adds a dash of umami flavor. The product is now certified gluten-free! The sauce can add the distinct flavor of marinated chili peppers and Asian spices to a wide variety of meals. • Bold, spicy, garlickysweet flavor • Certified gluten-free • No artificial colors

• Has a preferred consistency • Low in calories • Packaged in the USA • Perfect for gluten-free meals

Versatile for multiple applications: Sandwiches, wraps, pasta, noodles, sushi and poke; dipping sauce for finger foods or salad dressings; base for sauce combo creations (Sriracha Mayo, Sriracha Aioli and Sriracha Ketchup); marinades and stir-fries; fiery mix in cocktails like Bloody Mary. The options are endless. – Find the Kikkoman ad on page 18.

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Partnership Agreements Lease Negotiations

To pre-batch mint cocktails without losing the freshness of the herb, Peter Altenburg of Copenhagen bar Bird skips muddling and uses two types of infusions instead. Altenburg crafts his version of a mojito, called “&thesea”, with one infusion of oleo saccharum, mint stems and mint leaves combined with rum and a second with Spanish vermut blanco blended with mint leaves, both strained through a coffee filter.

Color is key to helping beverage brands target a specific audience and convey a message about a drink’s functionality, and natural sources meet growing demand for clean-label options, according to ingredient industry representatives. “Consumers want bold and bright visual appeal that captivates their senses from the first look,” said Kelly Newsome, ADM’s

– Source: Punch

senior global marketing manager for colors. – Source: Beverage Industry

Union Negotiations Vendor Agreement Reviews Buy/Sell Agreements Wage & Hour Issues

Colors Keep Consumers Engaged

Call Today: 773-539-9629 Suburbs Call: 847-329-9150 4315 N. Elston Ave. Chicago, IL 60641

Walk-ins, Reach-ins, Under Counter and Ice Machines

Heating, Air Conditioning and Exhaust Hoods

Stoves, Fryers, Broilers, Microwaves and Steamers

All Brands and types

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North America’s Premier Culinary Academy for Pizza and Italian Cuisine Commercial Product R & D Pizzaioli Certification Traditional and Gluten-Free Recipe Development Equipment Consulting and Sales Professional Seminars and Group Training Corporate Team Building 1970 University Lane, Lisle, IL


Strong Impact for Coffee Industry The coffee industry created roughly $110 billion in consumer activity last year, generating more than $301 million in daily coffee sales, according to the National Coffee Association. The industry also creates $101.2 billion in wages and 2.2 million US jobs. – Source: Store Brands

Food Industry News® — December 2023

Enhancing the Guest Experience and Opinions Everyone knows that every guest’s first impression is a lasting one. A great first time impression makes a guest want to return. Guests loves an environment that feels and looks clean. The cleaner the better. Floors, kitchen floors, upholstery, carpet, drapes, it all matters. With high menu prices, guests dining out less and strong competition, owners need every advantage they can get. When selecting a vendor to do any work on your interior, be sure they are experienced, insured, and understand the needs of working with food businesses. Grease, humidity, dirt, high traffic and spills all add to the complexity of making an interior look new.

Chicagoland’s expert who is dedicated to serving the hospitality is Des Plaines, Illinois-based Sexton Group, now celebrating its 50th year. There is a reason countless chain and independent operators rely on Sexton Group’s expertise to keep their locations looking new. Taking care of what you have extends its life while strengthening your image, reputation, driving repeat sales and better profits. For a free quote on floor, upholstery or carpet maintenance or repairs, call the Sexton Group today. – You can find Sexton Complete Care in our directory under ‘Wood Floor Care’.

New Globally-Inspired, Prepared Menu Items from Ajinomoto Foods Ajinomoto Foods of North America is introducing new frozen food options to simplify menu preparation and enhance flavor variety. The Revel Eats Horchata Bite offers Latin-inspired flavors in a bitesized format, while the Posada Cruncheros Spinach Artichoke Rolled Taco provides a twist on a classic dish with its crunchy coating. The Golden Tiger Spicy Vegetable Spring Roll adds a spicy kick to the menu, and the new Posada Latin Rice complements Latin dishes. These products are designed for consistency and convenience, allowing operators to elevate their menus and keep customers coming back for more. Ajinomoto Foods North America offers a range of high-quality frozen appetizers, handhelds, entrées, and sides.

New Pepsi Beverage Facility

First Watch in Growth Mode

PepsiCo Beverages North America will

First Watch is in growth mode with plans

deliver 10 million cases a year from its

to open as many as 21 new locations of the

recently opened Pittsburgh, Pa., beverage

breakfast and lunch chain before the end of

distribution facility. “We look forward to

the year after adding 13 units last quarter.

future growth and strengthening our rela-

The 500-unit Florida-based chain has also

tionships within this market,” said Richard

been buying back franchised units and has

Glover, PBNA’s north division president.

the option to purchase 46 of its 97 existing

– FoodBev

franchised locations. – Restaurant Business

Food Industry News® — December 2023

Strive for Excellence Every Day

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They have built just about everything a designer, architect, or owner can dream up, and enjoy the challenge of creating a unique and functional environment. The i2i Design team is run by husband and wife, Ken and Lynn Wier and started as a garage side gig back in 2003. It has since grown to a full warehouse with several employees working with all types of materials including wood, steel, glass, laminates, modern plastics, and upholstery. They specialize in tables and custom millwork to perfectly finish off a look. – You can find the i2i-Design ad on page 28.

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Food Industry News® — December 2023

TUCKEY’S TIPS By Lauren N. Tuckey, Esq. and Megan A. Smith, Esq.

Hiring Migrant Workers

Properly Training Your Employees to Maintain Commercial Ice Machines

Properly trained employees can play a significant role in extending the lifespan of your commercial ice machine, minimizing breakdowns, and reducing costly repairs. Functional knowledge of maintenance procedures empowers your staff to promptly address minor issues before they escalate, ultimately preventing unexpected downtime. Training your employees also fosters a sense of ownership and responsibility, ensuring that they prioritize the care and maintenance of this critical equipment. Provide your employees with a clear understanding of the basic maintenance procedures required for the commercial ice machine. This includes regular cleaning, sanitization, and filter replacement. Emphasize the importance of following manufacturer guidelines and best practices. Encourage the establishment of a routine cleaning schedule to prevent the buildup of sediment, bacteria, and mold that can compromise the quality of ice and the efficiency of the machine. Equip your employees with the knowledge to identify and report any potential issues promptly. Teach them to recognize warning signs such as unusual noises, insufficient ice production, or inconsistent ice quality. Prompt reporting allows for timely intervention and prevents minor problems from progressing into major malfunctions. Encourage employees to communicate concerns to management or the designated maintenance personnel, ensuring swift action to rectify any problems. Remember, educating your employees on proper maintenance procedures is an investment that pays off in the long run, prolongs the life of your equipment, and guarantees uninterrupted service for your valued customers. – Fnd Empire Cooler Service in our directory under ‘Ice Machines’.

Thank you to our chains and sponsors who attended our Black-Tie Pizza Party on Nov. 9

The Chicago restaurant industry that has faced a labor shortage since the pandemic, seems primed to absorb many of the migrants arriving in Chicago. Migrants who have Lauren N. Tuckey, Esq. been granted Temporary Preferred Status (“TPS”) are provided a work permit and protection from deportation for at least 18 months as non-citizens. These individuals apply to receive an Employee Authorization Document (“EAD”). This is a plastic, credit card-sized document that shows proof of the individual’s authorization to work in the U.S. and contains a photograph of the individual. When securing employment in the U.S., TPS beneficiaries will be required to attest to their authorization to work in the U.S. by providing their EAD and I-9 form. Employers are reminded to avoid discriminatory practices while interviewing and hiring migrants:

• Illegal questions: Are you a U.S. citizen? You sound like you have an accent, where are you from? Where were your parents born? What is your native language? • Legal questions: Are you authorized to work in the U.S.? What languages do you speak (if relevant to the position)? Employers seeking information about accepting documents from TPS beneficiaries in a non-discriminatory manner may contact the Department of Justice, Immigrant and Employee Rights Section Employer Hotline at 1-800-255-8155 or visit: www. Employers looking for eligible individuals to hire can visit the Illinois workNet/ American Job Centers (www.illinoisworknet. com) which provides universal access to workforce services. These centers focus on helping job seekers across Illinois—including refugees and other eligible noncitizens authorized to work in the U.S.—access to training, employment and education opportunities. Employers can create an inclusive and supportive workplace through cultural sensitivity, clear communication, translation services, mentorship and support to enroll in English as a second language courses. – See the Tuckey Law ad on page 41. Tuckey Law, LLC covers all of your legal needs for opening and operating your food, beverage and hospitality business. Contact Lauren at lauren@ or 312-701-2200 for guidance on applying the FBLA and all other laws affecting the industry.

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Food Industry News® — December 2023

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Emeril’s Re-Opens After Renovations Emeril’s in New Orleans has reopened after three months of renovations with 20-year-old chef E.J. Lagasse, son of founder and restaurateur Emeril Lagasse, at the helm of the upscale establishment. In addition to a smaller dining room and a new wine bar, the restaurant features two seven-course tasting menus: a classic option with the restaurant’s favorites like oyster stew, smoked salmon cheesecake and banana cream pie and a seasonal menu including scorpion fish, Louisiana blue crab and quail with risotto. – Source: The Times-Picayune

Global Flavors and Steak Frites Some chefs are jazzing up classic steak frites with flavorful marinades and sauces inspired by global cuisines. Bar Peached in Austin, Texas, serves bulgogi-inspired steak frites with kimchi-miso compound butter and fries tossed with a seaweed called aonori, while the Pop-Up Chicken Shop in Bloomington, Ill., tops slow-smoked skirt steak with a red chimichurri for its carne asada steak truffle frites. – Source: Plate

Wishing Our Friends and Readers a Happy and Healthy Holiday Season and New Year

Cabo San Lucas a top tourist destination is located on the southern tip of the Baja California Sur state in Mexico, on what is known as the Baja California peninsula, separating the Pacific Ocean from the Sea of Cortez. The area is covered in the gently rolling Sierra de la Giganta Mountains, an extension of the Sierra Madre Mountains, and its climate is mostly a dry desert. Cabo San Lucas has 1,386 miles of coastline including the attractive bays of Sebastián Vizcaíno, San Juanico, Magdalena, La Paz, Asunción, Ballenas, Concepción and San Carlos. Accommodations include luxury resorts and hotels. It all depends on your style. My choice: Grand Velas Los Cabos – the most recognized resort in the destination awarded with Five Diamonds by the AAA, with a privileged location, Mexican culture and art meet contemporary design that’s nothing short of magical. With dramatic ocean views infusing every area of the resort, Grand Velas Los Cabos in Mexico has received countless international awards for its next generation of all-inclusive amenities and facilities. The first all-inclusive in Mexico to earn a Five-Star on the Forbes Travel Guide Star Rating list. The beachfront property features seven gourmet restaurants led by top chefs. Spa with Water Ceremony facilities; gorgeous pool area with multi -tiered infinity pools and beach. Technogym Fitness Center with personal trainers; a recreational activities program; separate Teens’ and Kids’ Club facilities; 24-hour personal concierge service. You never have to leave the resort. From the moment we arrived until the day we left we were treated with exceptional service. The staff here on a scale of one to 10 was an eleven! For reservations and more info visit Tours/Activities: • Camel Tours: Cabo Adventures, offers the best camel rides in Cabo, great for kids and adults. Staffed and supervised by expert local tour guides, their camel-riding desert safari tours are both safe and enjoyable. • Golf: The region offers world-class golf courses, breathtaking views, and a perfect climate for year-round play. As a result, Los Cabos has become a hotspot for golf events, attracting both amateur and professional players from around the world. • Shopping is pursued with a passion in Los Cabos as luxury is the standard. Various boutiques, downtown stores and retail centers attract tourists to sample goods in local markets boasting jewelry and wares. Malls are lined with clothing, accessory and houseware stores, and restaurants. Puerto Paraiso Mall and Luxury Avenue are top spots to find high-end items. • The Arch of Cabo San Lucas: the distinctive landmark of Cabo San Lucas is the rugged taffy-colored El Arco (The Arch) rock formation that erupts from the sea at the tip of the Baja Peninsula, where the Pacific Ocean meets the Sea of Cortez. A visit to Land’s End is undoubtedly one of the most popular things to do in Cabo San Lucas. • Watersports include: boating, fishing, kayaking, para sailing, sailing, snorkel, scuba diving, swimming with dolphins and whale watching. We went on a half day snorkel adventure with lunch and open bar. I highly recommend this tour; it’s so much fun! Cabo is the ideal year-round vacation destination. Whether you’re looking for a relaxing spa retreat at one of their luxurious resorts or if you want to check out all the sights and have a night on the town, you will find it here. It can also be a place for a destination wedding or a birthday celebration. For more info, visit:

Food Industry News® — December 2023

History was made at the NECA 2023 Convention and Trade Show in Philadelphia. In their first year competing in the Electrical Contracting Innovation Challenge (ECIC), the University of Wisconsin-Madison took home first place. Not only did the Badgers win in their first year competing, but they’re also the first majority female team to win the Challenge. – Source: PR Newswire

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Select brands to receive coaching, mentoring from 7-Eleven leadership and the chance to participate in an in-store test at 7-Eleven, Speedway, and Stripes stores. “At 7-Eleven, we’re proud to be a platform for new and innovative brands to introduce their products to the world”, said Adam Franks, director of Private and Emerging Brands at 7-Eleven. “Not only do these products taste great…but they’re doing great things, too. We can’t wait for our customers to see them on shelves across the country.”

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