FOOD INDUSTRY NEWS JANUARY 2024
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Fifty/50 Opens Chicagoland’s First Cannabis Consumption Lounge Fifty/50 Group opened the first location of Okay Cannabis Dispensary alongside West Town Bakery at 781 Milwaukee Avenue in Wheeling. The former Twin Peaks and Claim Jumper sits off the edge of Lake Cook and Milwaukee Avenue in Wheeling. It also boasts the first and only consumption lounge in Cook County, plus the country’s first cannabis dispensary with a bakery and cafe, cocktail bar, and consumption lounge in the same location. The idea behind the collaborative concept came from the group’s belief that a cannabis dispensary would add longevity and foot traffic to their more than 12 year-old concepts: Roots Handmade Pizza, Homestead on the Roof, and West Town Bakery on Chicago Avenue in the West Town neighborhood of Chicago. While the Wheeling location opened prior, they opened the second Okay Cannabis Dispensary
location in late May, and they are currently finishing construction on their third location with a West Town Bakery in Evanston which is slated for a late January open. Before launching in Wheeling, the Fifty/50 Group dedicated substantial effort to unify their vision, pioneering the nation's first loyalty program that marries cannabis purchases with rewards at their affiliated dining and drinking locales. "Embarking on one of our most inventive and forward-thinking endeavors, we've encountered a learning curve, particularly in Wheeling," admits Scott Weiner, Co-Founder of the Fifty/50 Group. "Our February opening brought unexpected insights; the anticipated morning coffee rush and bakery buzz didn’t meet our forecasts. We discovered a community misconception See “Fifty/50” on page 42
AROUND CHICAGO
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LOCAL NEWS
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BUYERS’ DIRECTORY
33-36 NATIONAL NEWS
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BUSINESSES FOR SALE/CLASSIFIEDS
37-39 NUGGETS
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CHEF PROFILES
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PEOPLE SELLING THE INDUSTRY
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DINING WITH MS. X
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TRAVEL
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Food Industry News® — January 2024
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Forza Meats (811 Glenview Road, Glenview, IL) is an old-time Butcher shop with a gourmet twist! In addition to offering a full selection of hand cut meats the shop offers homemade Italian specialties and gourmet foods. They even have pints of Homers Ice Cream! They also have a location in Skokie, Illinois.
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E. Formella and Sons Acquires Simply Salsa, Expanding Its Presence in Fresh Salsa Category As a privately held boutique firm,
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E. Formella and Sons, Inc. a leading company in the food manufacturing industry, recently announced the acquisition of Simply Salsa, a renowned fresh salsa company founded in 2011 by Jennifer Deless and her late husband, Charles. This strategic move marks a significant step in E. Formella and Sons commitment to delivering high-quality, innovative, fresh, healthy products to consumers and foodservice operations. Simply Salsa has earned a reputation for its premium, handcrafted salsa offerings that captivate taste buds with vibrant flavors and the finest, freshest ingredients. The acquisition aligns seamlessly with E. Formella and Sons’ dedication to excellence, ensuring a continued commitment to providing customers with top-tier products. Jennifer Deless, the founder of Simply Salsa, expressed her enthusiasm for the acquisition, stating, “I am thrilled to see Simply Salsa join forces with E. Formella and Sons. Their long-standing commitment to quality and innovation aligns perfectly with the values that have driven Simply Salsa since its inception.” Kathy Formella, the company president stated “This acquisition underscores E. Formella and Sons’ dedication to meeting the evolving tastes and preferences of consumers in the food industry and the need for every foodservice operator to save labor while enhancing quality. We plan to expand Simply Salsa’s retail and foodservice foot print, and are delighted to welcome this woman and familyowned company into the E. Formella and Sons family”. For more information, samples or ordering information for the delicious line of E. Formella or Simply Salsa products, see their ad on page 18 of this issue. Consumers can find Simply Salsa on the shelves of local Mariano’s stores. About E. Formella and Sons: E. Formella and Sons, Inc. is a Oak Forest, IL. based food manufacture committed to providing high-quality, innovative food products to consumers. With a rich history of over 100 years, the company continues to evolve and meet the ever-changing demands of the market. About Simply Salsa: Established in 2013 by Jennifer Deless, Simply Salsa has become synonymous with premium, handcrafted fresh salsa. Known for its vibrant flavors and the use of the finest, freshest ingredients, Simply Salsa has captured the hearts and taste buds of consumers seeking a delightful and authentic salsa experience. You can find Simply Salsa on the shelves of your local Mariano’s store.
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Independent Restaurant Sales Revival
Independent restaurants – those with five or fewer locations – saw a revival in sales last year as consumers fed pent-up demand for dining-out experiences, according to Restaurant Business’ ranking of the country’s Top 100 independent eateries. Joe’s Stone Crab Restaurant in Miami Beach, Fla., topped the list with $45.3 million in annual sales, and operators share recipes for success that include creativity, consistency and perks that make patrons feel special. – Restaurant Business
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DINING WITH January 2024 GANACHE BAKERY 9328 Waukegan Rd. MORTON GROVE, IL 847-410-7198. This is a cute bakery offering coffee, coffee cakes, cokkies. custom cakes, cupcakes, donuts, pies and pastries. I received the warmest greeting as I walked in. Everything in the display cases looked tempting, the cookies and cakes were decorated so beautifully. I picked up some donuts; a coconut cake donut, boston cream, chocolate sprinkle and a vanilla long john. Oh my gosh, they were so fresh and delicious! They also had a sweet roll with apricot, cheese and raspberry; the dough was perfect and light. Loved it! GUZMAN Y GOMEZ • 1519 N Naper Blvd, NAPERVILLE, IL 331-457-5991. This is a Mexican fast food restaurant with amazing decor and delicious sauces. They specialize in burritos, nachos, tacos and quesadillas. I had their traditional burrito with steak and black beans. It was filling and tasted great! They recommend you get a side of seasoned fries with your meal, and I agree—get the fries! I’ll be back to try more of their menu items. They have numerous locations. LA CONCHITA SUPERMARKET • 9709 Franklin Ave. FRANKLIN PARK, IL 847-455-9110. This is a Mexican grocery store offering all your ethnic favorites. Near the produce they had a large selection of chips and tostadas.I picked up some El Milagro Tortilla Chips (one of my favorites) and a package of Los Pericos Tostadas. Next to the chips they had prepared guacamole and sauces. I picked up some Green Salsa. The meat counter had a nice selection of meats and you could also find some carnitas. I found some Bimbo bread which I never tried, so I got a loaf of the soft white, and some strawberry and mandarin Jarritos sodas. SHAW’S CRAB HOUSE • 1900 E. Higgins Rd. SCHAUMBURG, IL 847-517-2722. If you love seafood then you definitely have to dine here; the choices are endless. This place is always busy and they have a nice bar area. The service was top notch and the food was fabulous. For an appetizer we started off with an order of the oysters on the half shell and an order of stone crab claws with hot mustard. Plus a cup of their Lobster Bisque soup, which was creamy. Followed by the wedge salad. And for my entrée I ordered the Seafood Platter which had garlic shrimp, crab cake, and canyon sea scallops. It was the perfect sampler. SONIC DRIVE IN • 10440 Grand Ave. FRANKLIN PARK, IL 847-288-1300. America’s Drive In. When I stopped by, I went through the Drive In window. They have all your fast food favorites; hot dogs, burgers chicken, and a big selection of drinks which include slushes, lemonade and limeades, and shakes. I ordered one of their strawberry shakes that had whipped cream and a cherry on top- it was so good! And for my meal I had an order of the chicken tenders with a side of bbq sauce and an order of pickle fries. The chicken was tender and those pickle fries were amazing; dill pickles cut in a fry shape and fried to perfection. Definetely a place worth checking out, they have numerous locations. SHINTO SUSHI • 1739 Freedom Dr #121, NAPERVILLE, IL 331-229-8197. This location has an amazing and beautiful floor which is lighted glass with sand and shells underneath. I had some traditional Japanese sushi rolls - California roll, Shrimp Tempura roll, and a Spicy Tuna roll. Served with soy sauce and wasabi, they were fresh, delicious and filling. Other menu items include noodle bowls, rice bowls. fried rice, and so much more. I’ll be back to try one of their Udon Noodle bowls. Dine-in, take-out and delivery.
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foodindustrynews.com Food Industry News and the North American Pizza & Culinary Academy recently held a Black-Tie Pizza Party for the area’s largest chain owners and operators. Guests were treated to a lavish selection of pizza and gourmet food, as well as top-shelf cocktails and big raffle prizes. The two organizations are in discussion to have a similar event next year, but for multi-unit and multi concept chain owners with three units or more. Stay tuned to Food Industry News for details.
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New Denny’s Menu Items Denny’s has added nine new items to its menu, including two versions of French toast made with brioche. Other new items include salads made with fried or grilled chicken, a Sweet Cream Cold Brew beverage and a Cobb salad made with prime rib and bacon. – Source: nrn.com
“You can never have too much butter.” – Julie Powell
Food Industry News® — January 2024
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Food Industry News® — January 2024
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
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Restaurant Recovery Concerns Include Safety Concerns about gun violence and other crimes are challenging some restaurant operators as they continue working to recover from the pandemic while dealing with rising costs and economic uncertainty. “It is a growing concern, and we’re hearing it nationwide,” the National Restaurant Association’s Sean Kennedy said, adding that restaurant employees and guests being concerned for their safety “puts unsustainable pressure on the nation’s second-largest employer.” – The Washington Post
United Hellenic Voters of America Presents the 2023 UHVA Awards Gala
The United Hellenic Voters of America presented their 2023 Awards Gala on October 15, 2023 at the Fountain Blue Banquets in Des Plaines, Illinois. Established in 1974, the United Hellenic Voters of America (UHVA) is a non-partisan grassroots political organization serving the Greek-American community in the Chicago metropolitan area. The UHVA is dedicated to addressing issues that are vital to GreekAmericans by providing a voice for the Hellenic community at the voting polls and by establishing close relationships with their elected officials.
It was a night honoring the UHVA Persons of the Year and Restaurant of the Year. This event was dedicated to Nicholas B. Kouruklis, former Vice Chairman and Past President who passed away earlier this year. • Person of the Year: Commissioner of Metropolitan Water Reclamation District, Mariyana Spyropoulos • Restaurant of the Year: Avli Greek Inspired Restaurants, Louie Alexakis
“ The secret of getting ahead is getting started.” – Mark Twain
This unifying event provided opportunity for elected officials and candidates from all parties along with business and community leaders to meet and exchange their views and ideas. Partial proceeds from benefit the Dr. Dimitrios Kyriazopoulos Scholarship Fund presented at the PanHellenic Scholarship Foundation Gala each year. For more information, visit:uhva.org/ annual-gala.html.
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Food Industry News® — January 2024
Technomic’s Expert Predictions for 2024
The Wild Ride Subsides The foodservice industry’s roller coaster of significant losses from the pandemic followed by substantial growth during recovery will start leveling out in 2024. Most restaurant segments should return to the low single-digit rates of real growth we saw in pre-crisis years. Watch for limited service to realize benefits from recent unit growth and consumers’ ongoing trade, down from full service. Success for sit-down restaurants will depend on the adoption of competitive price positions and availability of exceptional value and experiences that are different and enwgaging. The primary threat for all restaurants in 2024 and beyond: America’s aging consumer base and slowing population growth, making organic growth harder to come by.
Dining Habits to Shift Diners have always sought value in one form or another yet, amid stubborn historical inflation, the approach to stretching one’s foodservice dollar will differ from prior economically challenging periods. In 2024, consumers will scale back their delivery spend in favor of more takeout and drive-thru. A breakfast boom during the work week will have guests treating themselves to foodservice in the morning rather than lunch—as a satisfying yet more affordable restaurant occasion. And on the weekends, brunch will become the new dinner thanks to its equally appealing social aspects, large adult beverage selections and lower average checks.
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
“Compromise makes a good umbrella, but a poor roof.” — James Russell Lowell
Meet the Pioneer of Premium Light Canned Wine Canned wine spritzes are more popular than ever and one of them is the pioneer of the low abv in 12 oz. cans-Coastal Spritz. Their wine is sourced from vineyards in the Columbia Valley in Washington State and the result is a collection with sophisticated intensity and flavor. Unlike other canned winest, Coastal Spritz uses pure and natural ingredients. There are no artificial sweeteners and real fruit juice is mixed along with a hint of monk fruit as their sweetening agent. If you’re looking for a betterfor-you drink of choice, Coastal Spritz is your answer. All of their wines are 100 calories or less, and low sugar per 12 oz. serving and all are gluten-free, non-GMO and plant based. They offer drinkers four remarkable and affordable products: Pineapple Rosé Spritz, Watermelon Rosé Spritz, and Classic Rosé Spritz, as well as Wrigley Field’s favorite: Sauvignon Blanc Spritz . The goal of Coastal Spritz is to provide consumers with the highest quality wine spritz in a ready-to-drink can, and they don’t disappoint. Coastal Spritz products can be found across retailers, restaurants, country clubs and more throughout the U.S.Through their partnership with Lake Shore Beverages, they have been able to secure prime placement for Coastal products in Chicago’s most iconic sports venue, Wrigley Field. So whether you’re headed out to grab groceries or experiencing America’s favorite pastime, be sure to grab a Coastal and let the good times flow!
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Chicagoland’s Real Estate Auction Experts Dedicated to Helping Real Estate Owners Get the Highest Price for Their Properties Discover why educated property owners trust Rick Levin to auction off their properties! Call Rick today.
Food Industry News® — January 2024
The American Academy of Chefs, which is the honor society of the American Culinary Federation, recently held its annual dinner and presented Chef John Kaufmann with its Lifetime Achievement Award. Guests were treated to a delightful five-course meal prepared by Chef Michael Ponzio and his team at the Park Ridge Country Club. At least six national ACF and AAC officers were in attendance, including the national president of the ACF, who traveled to Chicago from Florida to be part of the event.
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Globally-inspired comfort foods like ramen and birria are expected to pop up on more restaurant menus next year as accessible avenues for consumers to try new flavors, according to the National Restaurant Association’s 2024 What’s Hot Culinary Forecast. “This year’s trends are dominated by consumer craving for comfort and community with a healthy side of curiosity influenced by social media,” said Hudson Riehle, the association’s senior vice president of research. – The Hartford Courant
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Food Industry News® — January 2024
Authentico Organic Tequila Authentico is everything you want in a tequila, and nothing you don’t. It’s made with agave, yeast, water, and that’s it. It’s additive-free, certified USDA Organic, and produced with solar power. And in an era of skyrocketing tequila prices, Authentico is high quality without a ridiculous price. Every drop is made at Tequilas del Señor in Tlaquepaque, Jalisco, Mexico. (NOM 1124) TDS is among the the oldest continuously operating tequila distilleries, and the family owners have made exceptional tequila for 80 years for the Mexico and European markets. Now, with Authentico, three new tequila varieties will be available in the United States. Blanco Tequila is a crisp symphony of cotton sheets, pine, and lilac in aroma, leading to a palate of fresh agave, sea water, and a hint of green pepper, finishing with subtle sweetness— perfect for ranch waters, palomas, and margaritas. Reposado Tequila brings childhood nostalgia with an aroma reminiscent of a family-run ice cream parlor featuring strawberry, waffle cone, and dulce de leche. Its flavor, reminiscent of fairground cinnamon almonds with a touch of white pepper, captivates the senses. Cristalino Tequila offers an aromatic escape to a pine forest with orange peels, while the flavor, though colorless, is vibrant—a fusion of lemon sugar cookie and hot cocoa. Notably, it stands out as one of the few additive-free cristalinos.
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Food Industry News® — January 2024
Bring Focus to Your Food Professional food photography is essential in your marketing strategy, and you could be overlooking a huge opportunity to connect with future clients. Well-crafted and appetizing food photographs can inspire customers to make purchases. Studies have shown that people are more likely to buy products that are visually appealing. If you’re not already using it in your marketing strategy, here are three reasons why you should consider doing so: 1. Good photography allows you to showcase your products in a professional way. This is especially important if you’re in a crowded market, as it helps your business stand out from your competitors. 2. It can boost your sales. Using quality food photography can make all the difference when it comes to increasing your sales. The right images can inspire people to buy, and they might share those images on social media! 3. It reinforces your branding. Food photography is a great way to boost your branding efforts. It helps you connect with your audience and build loyalty—and in turn, it will make them more likely to buy from you again in the future. — Check out FoodPhotoStudio.com’s ad on page 28.
Our December 4th Shmoozefest was a fun, wellattended and memorable event. Over 200 guests enjoyed the insights from Gregg Majewski, CEO of Craveworthy brands, as well as food and beverage tastings from companies offering on-trend or new products. Be sure to join us for our next event on March 4, 2024 at Moretti’s in Edison Park (Chicago). Special thanks to all of our sponsors, those who provided give-away items for our free raffles, and of course our attendees! Also, a big thank you to Moretti’s and their team for doing an outstanding job! We look forward to seeing you in March!
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Food Industry News® — January 2024
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Local News The mother and son team of Daniela Scafidi Tereza and Jaccobbe Tereza recently opened Lots-a-Knots Italian Bakery located at 106 N. Main Street in Wauconda, Illinois. The scratch bakery café offers homemade Italian bread on weekends along with a sumptuous selection of baked goods including their signature knot cookies. Be sure to stop by and visit!
Chicago’s Boating Show will be held at McCormick Place Jan. 10-14, 2024. The annual Discover Boating Chicago Boat Show, in partnership with Progressive Insurance, brings the best of boating indoors with sales on the newest boats, marine gear and nautical fun for everyone. Chicago Restaurant Week takes place January 19 - February 4, 2024 and offers visitors and local foodies a meaningful opportunity to experience some of the area’s most sought-after restaurants. For 17 consecutive, dining-packed days, participating dining establishments will showcase specially curated prix fixe menus. Chicago RV Show will be held at the Renaissance Schaumburg Convention C enter located at 1551 Thoreau Dr in Schaumburg, Illinois. Explore a wide variety of RVs, from sleek, high-end motor homes to cozy budget-friendly trailers, all conveniently located under one roof. Geneva Chamber of Commerce is pleased to highlight culinary excellence by offering the Geneva Restaurant Week from Jan. 20-28, 2024—a week of delicious discounted dining at some of Geneva’s finest restaurants. Hyatt Hotels Corporation headquartered in Chicago shared Hyatt’s strong development pipeline of more than 35 planned luxury hotels and resorts globally through 2025 across the Park Hyatt, Grand Hyatt, Miraval, Alila, Andaz, Thompson Hotels, and The Unbound Collection by Hyatt brands, as well as Inclusive Collection brands Zoëtry Wellness & Spa Resorts and Dreams Resorts & Spas. Portillo’s 46th restaurant opened in Algonquin, Il. The fast-casual food chain is best known for its Chicago-style hot dogs, Italian beef sandwiches,
char-grilled burgers, fresh salads and famous chocolate cake. The location is Portillo’s 46th restaurant in Illinois and the 81st restaurant overall, the company said. The Chicago Travel & Adventure Show will be held Jan. 13-14, 2024 at the Donald E. Stephens Convention Center in Rosemont, IL. Discover thousands of the newest vacation options from the top destinations from around the globe and meet the experts who are on-hand to help you personalize and book your trip. The Jean Banchet Awards for Culinary Excellence returns in 2024 and will be held on Jan. 28, 2024, at Venue SIX10 downtown. At the ceremony, Phil Vettel will receive the Culinary Excellence Award. Vettel worked as a food critic for the Chicago Tribune for over 30 years and was with the paper for 41 years total. The Tinley Park Golf Show is coming to the Tinley Park Convention Center located at 18451 Convention Center Drive in Tinley Park, Illinois Feb 2-4 ,2024. Enjoy great vendors, excitement, golf contests, drinks, and more. Tim Coonan of Big Shoulder’s Coffee says Chicago’s Big Shoulders Coffee was named Best Independent Coffee Shop in The U.S. by USA Today Readers Choice Awards. What began as a hobby roasting beans in his garage evolved into more than 10 years of award-winning coffee at six locations throughout Chicago. Treasurer Maria Pappas urges owners to pay late property taxes to avoid upcoming tax sale as 22,884 owe less than $1,000. the Annual Tax Sale will occur Jan. 9-12, 2024, for properties with unpaid 2021 property taxes due in 2022. The Annual Tax Sale occurs 13 months after the due date.
Pride, history, family and tradition are a few words to describe family-owned and operated V. Formusa, which recently celebrated its 125th anniversary with customers, colleagues, friends and family. It was a wonderful night celebrating the legacy that surrounds the Marconi brand. They are proud to be one of the oldest companies in Chicago manufacturing the original and best giardiniera along with other delicious food products. They attribute their success to quality ingredients, consistent recipes, a wonderful team of employees, along with partnerships with customers and vendors. 125 years is a long time, and they are looking forward to what the next 125 years will bring. The company is based in Des Plaines, Illinois.
“Give them quality. That’s the best kind of advertising.” — Milton S. Hershey
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Food Industry News® — January 2024
By Rick Cummisford, Director of Quality, Columbus Vegetable Oils
Foxtrot, Dom’s Announce Merger Chicago-based food retailers, Foxtrot Market and Dom’s Kitchen & Market (Dom’s), announce an agreement in principle to merge their two companies. With a shared vision to redefine food shopping and dining experiences for the local communities they serve, this merger is just the beginning of a prosperous partnership that will bring thoughtfully curated products and experiences to consumers. Upon closing, the merger of Foxtrot Market and Dom’s Kitchen & Market will fall under a new entity, Outfox Hospitality. Liz Williams will become the CEO, leading all day-to-day operations for the company, with Don Fitzgerald serving as Dom’s Kitchen & Market President & COO through a transition period. Mike LaVitola, Co-Founder of Foxtrot, Jay Owen,w Co-Founder and Co-Chairman of Dom’s, and Bob Mariano, Co-Founder and Co-Chairman of Dom’s, will continue to hold advisor and board roles within the organization.
You may have noticed a slightly higher price when purchasing olive oil. It started last spring with Europe clocking its hottest summer on record. Spain, one of the largest suppliers of olive oil, reported a 48% loss in olive oil production due to extreme heat, ongoing wildfires and a long-running drought. Italy faced crop damage from severe storms, and Turkey suspended exports, creating a surge in demand and a 130% spike in price. The long-term impact on future olive oil crops is unknown. Farmers are already warning this year’s harvest may be down as much as 40%. As a fourth generation, woman-owned company, Columbus Vegetable Oils is aware of the pressures involved in managing a business. A slight decrease in product availability or increase in price can have a dramatic impact on a restaurant, bakery or small business owner. With nearly 90 years as an oil supplier, Columbus Vegetable Oils has explored and tested a variety of olive oil alternatives. Canola, corn, vegetable oil and sunf lower oil work as a oneto-one substitute. They all have a neutral flavor and can be used from frying to salad dressings. Avocado, peanut and rice bran oils all have high smoke point, and can be an ideal substitute for frying, roasting, grilling and sautéing. Coconut Oil is a solid at room temperature and has a very light mouthfeel, making it excellent for use in some baked goods. Another option is custom blends. Columbus Vegetable Oils works with its customers to understand their challenges and develop a custom blend that fits their needs. According to global analysts, we will be feeling the effects of the olive oil shortage throughout 2024. Take the time now to experiment with alternative oils to perfect your new recipes. – See the Columbus Vegetable Oils ad on page 7.
Green City Market Opens in Avondale Green City Market (GCM), the nonprofit organization behind Chicago’s flagship sustainable farmers’ markets in Lincoln Park and the West Loop, will continue operating their indoor market location in Avondale located at 3031 N. Rockwell St, this winter. Additionally, Green City Market will expand from bi-weekly operations to a weekly marketplace for 25-plus local, sustainable farmers and food vendors throughout the winter season. “Folks urged us to hold the market every week after a successful season last winter and we’re thrilled to make it happen!” shares Mandy Moody, executive director of Green City Market.
Food Industry News® — January 2024
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CHEF PROFILE Tripp Rion 2041 N. Fraser Street Georgetown, SC 29440 Birthplace: Lyon, France. Current Position: Pitmaster. First Foodservice Job: Dish washer for James Beard Chef. Favorite Food: Cold smoked, hot-seared bone in Wagyu Porterhouse. Background/Bio: Tripp Rion is your essential chef consultant that’s trusted by the food industry. Tripp’s easy going, client-focused, presentation style and business acumen makes him one of the most sought after company ambassadors in the nation. Always available, Tripp’s food styling and food photography projects have been viewed by, and served to, national audiences in most every major U.S. city. His presentations have been viewed on ABC, NBC, Fox News, The Wall Street Journal, WGN America, and his Twisted Oak Catering service receives rave reviews on YELP and in the Craine’s business journal. Memorable Customers: Bo Jackson. Worst Part of Job: People who treat my servers like indentured servants. Then don’t tip for the service. Most Humorous Kitchen Mishap: Using salt instead of sugar in the cookie recipe. Favorite Food to Prepare: Grilled oysters, raw oysters, any oysters! What part of the job gives the most pleasure? Satisfied faces. If you couldn’t be a chef, what would you be and why? A bartender, so I could get the chef hammered every night until he was fired so I could apply for his job! Best advice you ever got was: Be a jack of all trades and don’t get caught up being a master of none. Where do you like to vacation? Tokyo for Ramen Fest What do you enjoy most about FIN? The news! Who was your greatest culinary influence? Chef John Folse.
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Four Generations of Supplying the Food Industry Federal Supply USA is a woman-owned and fourth-generation operated business that has been a cornerstone in providing top-notch restaurant equipment and supplies. With a rich history and a commitment to quality, this establishment stands out as a reliable source for all your culinary needs. Federal Supply USA, has continued the family legacy, offering a diverse range of products to support local restaurants and establishments with culinary kitchen needs. Customers rave about the excellent service and vast variety available, making it the go-to destination for restaurateurs. Claudia attests, “Excellent service and an excellent place for restaurants. They have a lot of variety!”
What sets the Federal Supply USA business apart is not just the extensive inventory but also the exceptional customer service. Moises shares his experience, “Excellent customer service, Marco, and in general all the staff are very attentive. They helped me with everything I needed. Everything was great; they have variety in everything.” Moreover, Federal Supply USA proudly caters to their diverse community by having staff fluent in Spanish. This welcoming environment ensures that every customer feels at home, creating a space where everyone can find the tools they need to make their culinary dreams a reality. Support local and experience the difference at this family-owned company.
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Food Industry News® — January 2024
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S &T Provisions Celebrates 64 Years: Home of the “Original Pizza Setup”
(L to R): Owners Brian and Scott Giaretta and Jeff Goworowski of Battaglia Foods
South Siders are very familiar with the “Original Pizza Setup” which was created as a fun way to bring the family together in the kitchen, by making a homemade pizza. The Original Pizza Setup was created by S & T Provisions, in the Mount Greenwood neighborhood of Chicago, at 3804 W 111th Street. Pizza Kits are available with 12” or 7” crusts and include the crust, pizza sauce, shredded cheese and choice of meats. A gluten-free, cauliflower crust option is also available. S&T has been operated for four generations by the Giaretta family, with the father and son duo of Scott and Brian at the helm. In addition to their Original Pizza Kits, S&T is famous for their fresh, lean, house-made sausage and meatball mix, a pre-seasoned, freshly ground bulk meat seasoned with their proprietary meatball seasoning, which can be used for meatloaf, meatballs, pasta dishes or lasagna.
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The company has continually expanded, first with retail butcher shop locations in Frankfort, Bolingbrook and Crown Point and now with their own line of fresh premade pizzas. Scott and Brian report traction with supermarkets as well as interest from ice rinks, concert venues and other institutions seeking high quality pizza to offer slices to their guests. When the company was founded in 1960, it was a wholesale supplier to pizzerias as well as a retail store, but with the retail store becoming a cornerstone of the neighborhood, it was so busy they decided to drop their wholesale accounts and focus on serving people in the growing community. S & T has earned its spot in South Side history. Stop in to discover why. Other S & T Locations: • 222 N Bolingbrook Dr in Bolingbrook, Illinois • 20214 S. LaGrange Ave, in Frankfort, Illinois • 101 W. Joliet Street in Crown Point, Indiana – For more information, visit: sandtprovisions.com.
Food Industry News® — January 2024
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ILLINOIS RE E STAU STAU R RA AN NT T R ASSOCIATION ASSOCIATION
What’s Next for Ice Cream? A focus on innovation and creating rich, indulgent new flavors is expected to drive growth of ice cream sales in retail and foodservice channels in the coming years, according to Cargill. “Consumers are drawn toward decadent flavors that signal premiumization, from double chocolate fudge to sea salt caramel brownie, eager to try combinations that promise to delight the senses,” said Mark Fahlin, Cargill’s business development manager. – Source: Cargill
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Food Industry News® — January 2024
Ken Volkening, President of Fox Valley Fire & Safety Retires After 57 Year Run
Imagine getting a part time job at 15 years old and never working anywhere else? That’s exactly what Ken experienced in his distinguished career. Ken started and kept working at Fox Valley Fire & Safety through high school, while attending Elgin Community College where he earned an associate degree and was “Male Student of the Year” in 1971, and while pursuing his bachelor’s degree from Northern Illinois University in 1973. Ken says it best in his own words; “When I started at Fox Valley Fire & Safety as a teenager in 1967 by washing trucks and sweeping floors, I could not have possibly foreseen that I would never have another employer. That coupled with becoming the President for the last 27 years of a company with now more than 350 employees was not even imaginable – especially when there were less than 10 employees when I first started. I have been truly blessed to be part of this. I grew up with the company and I am so very proud of the Fox Valley Fire & Safety family and what this company has grown to become. This is the right time for the next generation of leadership to move the company forward. Fox Valley Fire & Safety has so many talented and dedicated employees that it will continue to grow and succeed. I will be continuing on as an officer of the Board of Directors and also serve as a Fox Valley Fire & Safety Ambassador by maintaining some of the business relationships I have established over these many decades as I transition those relationships to the next generation of the Executive Team. I have a “BIG” bucket list so I don’t think I will have any problem keeping busy.” – You can find the Fox Valley Fire & Safety ad on page 16.
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Food Industry News® — January 2024
National News
Goldfish is unveiling new Goldfish Crisps, the brand’s next big snacking innovation. Goldfish Crisps combine the best of Goldfish and the best of chips into one irresistible snack that is light and airy, and always baked in the iconic Goldfish shape The new snack is available in three chip-inspired flavors: Sour Cream & Onion, Cheddar, and Salt & Vinegar.
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Illinois Restaurant Association Acknowledges Mary Kay Bonoma in Role as Chief Operating Officer The Illinois Restaurant Association proudly recognizes Mary Kay Bonoma for the profound impact she has on the restaurant industry throughout the state of Illinois in her role as the Chief Operating Officer. Mary Kay works tirelessly with the President, Chairman of the Board, Board of Directors, and Committees of the Board to set the overall organizational policies and priorities of the association. In this capacity, she leads and directs the Finance & Administration, Membership, Education, Educational Foundation and Special Events Departments, which include leadership in helping to strategize, plan and shape the large scale Chicago Gourmet, Taste of Chicago and the James Beard Award events in Chicago. Recently, Mary Kay joined the Executive Committee of Délice, an international network of cities celebrating gastronomy. Her efforts have been instrumental in elevating the food scene throughout the state of Illinois and her dedication to the future of the industry is unmatched.
According to a report from Allied Market Research, the global beef market generated $445,141.2 million in 2022 and is anticipated to generate $625,779.2 million by 2032, witnessing a CAGR of 3.5% from 2023 to 2032. Dot Foods, Inc., the largest food industry redistributor in North America announced it will make a $13.9 million investment in its Ardmore, Oklahoma distribution center. The company plans to break ground in February 2024 on a 33,157 square foot expansion of its frozen warehouse. Fort Wayne Farm Show will be held Jan.16-18, 2024 at 4000 Parnell Ave. in Fort Wayne, Indiana. The show will offer approximately 1100 booths. Exhibitors present the latest farm technology the industry has to offer along with the area’s largest variety of farm machinery equipment, in one location. Gummy Market to hit US$ 74.4 billion by 2033 amid Rising Health and Wellness Awareness among Consumers| FMI. The growing interest in CBD and hemp products for their potential health benefits will likely help expand the CBD gummy market. la Madeleine is expanding franchise opportunities throughout the U.S. as the brand carries on the tradition of serving approachable, French-cuisine fast casual dining across N.A. The brand is specifically seeking growth with qualified franchise candidates in states: Arizona, Colorado, Florida, Kansan, North Carolina, Ohio, Pennsylvania, Tennessee, Utah and Virginia. Madison, Wisconsin’s JBC Coffee Roasters receives Coffee Review’s Coveted Title as #1 Coffee of 2023. JBC Coffee Roasters, five-time Good Food Award winner, proudly announces that their Wilton Benitez Orange Bourbon was named the #1 Coffee of 2023. 2024 Michigan’s Great Beer State Conference & Trade Show, presented by Michigan Brewers Guild, Michigan State University Extension and Master
Brewers Association of the Americas - District Michigan will be held Jan. 10-12-2024 Kalamazoo Radisson Plaza Hotel & Wings Event Center. Pilot Travel Centers LLC, General Motors and EVgo Inc. announced the opening of the first 17 locations of their previously announced national electric vehicle fast charging network. Now available in 13 states, the network features an elevated charging experience, providing EV travelers access to the same amenities offered at existing Pilot and Flying J travel center locations Publix announced that effective January 1, 2024, CEO Todd Jones will become Executive Chairman, President Kevin Murphy will be promoted to CEO, and Senior Vice President John Goff will be promoted to President. Chairman of the Board Ed Crenshaw will remain on the board of directors as Chairman Emeritus. Signia by Hilton Atlanta, Atlanta’s Largest Downtown Ground-Up Development Project in 40 Years and Tallest Building on the Westside expected to open in Jan.2024. The 976-room hotel will offer direct access to the Georgia World Congress Center via a pedestrian walkway. Smoothie King, the world’s largest smoothie brand and the first health and fitness fast casual brand of its kind, announced the signing of a multiunit development agreement to bring three new stores to both Las Vegas and Chicago. Smoothie King’s latest signing continues the brand’s strong year of development having added 93 additional new store commitments since August. United Airlines expands in Houston with $2.6B Terminal B Project at George Bush International Airport, State-of-the-Art Baggage System, New Club and Thousands of New Jobs. The new United Club will be the largest in the nation and Early Bag Storage facility is only one of its kind in North America.
Food Industry News® — January 2024
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Casey’s Pizza Chain Announces New Trademark Casey’s and pizza fans alike already knew it, but now there is a trademark to prove it: “Casey’s is The Official Pizza and Beer Headquarters.” As the fifthlargest pizza chain and third-largest convenience store in the U.S., Casey’s is a unique one-stop shop for anyone looking for handmade, delicious pizza and refreshing, ice-cold beer. One thing that truly separates Casey’s is the convenience of ordering craveable, handmade pizza from a place where you can also buy fuel,
groceries and, of course, beer. We are The Official Pizza and Beer Headquarters because we are the only leading pizza chain in the country where you can also purchase a wide variety of beer, wine and liquor options,” said Tom Brennan, Chief Merchandising Officer at Casey’s. “Whether you're watching the big game, headed to a gettogether or having dinner with your crew, pizza and beer is the perfect pairing and there’s no easier place to get both than at Casey’s.”
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Gilly's Clubhouse and Rooftop announced its planned opening for the Spring of 2024. Operated by Josh Lang's 7OH2 Hospitality, in partnership with ROCK, Gilly's Clubhouse and Rooftop promises to revolutionize the downtown Detroit food and beverage scene. With its signature tagline – "What's not to like?" the elevated hospitality concept brings a multi-faceted dining and sports entertainment experience to the city, embodying the true spirit of Detroit and its love for food, drinks and sports. Located at 1550 Woodward Avenue, the three story space in the hevart of Downtown Detroit, the 10,000 square foot Gilly's will feature both indoor and outdoor bar concepts.
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Partnership Agreements Lease Negotiations Union Negotiations Vendor Agreement Reviews Buy/Sell Agreements Wage & Hour Issues
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The Indie Spirits Expo—one of the largest and longest running gathering of small, independent, family owned, handcrafted spirits and the distillers, importers, bottlers, distributors and representatives under one roof, was held at the Chicago Hilton and Towers. Guests were invited to sample some of the best of the boutique vodkas, gins, rums, tequilas, mezcals, whiskies and liqueurs from all around the world, while enjoying the opportunity to meet distillers, brand owners and other passionate people behind these small brands and taste their spirits.
Food Industry News® — January 2024
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Food Industry News® — January 2024
Cary Miller Presents:
PEOPLE SELLING THE FOOD INDUSTRY This month I am proud to be pictured with Chef Rene Marquis, President of the American Culinary Federation, the organization in the USA which certifies chefs, chef educators and culinarians. Chef Rene is an accomplished culinarian and sets a great example of what a chef should be. If you are an aspiring chef, look to the American Culinary Federation to help increase your knowledge and professionalism. The ACF has a chapter in Chicago which meets monthly and is led by Chef Mary Gorski. The chapter name is the ACF Chicago Chefs.
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Joe Leslie and Edward Honesty III are with Kikkoman Sales USA, the global leader in Asian Food Products. The goal of Kikkoman Sales USA, Inc. is to expand the use of traditionally brewed soy sauce by showcasing its magical versatility as a flavor enhancer in a wide variety of foods, from Asian to mainstream American. The company mission is to make this ancient yet contemporary ingredient an essential part of the fabric of American life. Through our constantly expanding selection of sauces and seasonings, we will bring new flavors to home cooks, professional chefs and food manufacturers in ways that are convenient, delicious, and in step with the times. If you’d like a sample of the fine Kikkoman products, you may find their phone number in our Buyers Directories under Food Products. Eli Babich is the Business Development Manager for Tierra Environmental, a firm serving all types of businesses in the greater Chicagoland food industry. Eli is an expert in solving problems for food businesses as they relate to grease traps, sewer line back-ups and other issues. Tierra has emerged as the leader is integrity and service when it comes to helping food businesses avoid downtime due to plumbing emergencies. If you are looking for a family owned and operated company to pump your grease traps while delivering great service, important insights and value, look to Tierra. You can see their ad on page 47. Curtis Newborn and Renee Zomaya are with Elk Grove Village based Food Photo Studio, leaders in food photography, styling and staging services for companies in the food industry. Every successful company knows that quality photography does not cost, it pays. Curtis and Renee work hard to deliver excellence and the WOW factor for their customers. If you are a restaurant, food producer, chef or food company, be sure to talk with Food Photo Studio to learn more about their photography and graphic services. The deliver exceptional value and are a pleasure to deal with. Yami Hu is the Head Brewer, Founder, CEO of Grayslake Illinois-based Three Legged Brewing Company. Yami has perfected the method of producing subtly-flavored cold brew and nitro coffees. Yami’s coffees are available in single service cans and also in bulk which are served on-tap, using a nitrogen system. The result is a creamy, satisfying cold brew coffee that makes you want to drink it all day. If you are not serving cold brew or nitro coffee, you are probably losing out on higher sales and high margin. Be sure to give her products a taste today.
Food Industry News® — January 2024
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Coca-Cola Philippines Acquisition
Wings Now Permanent for Popeyes
Social Marketing Should Not Overlook Boomers Baby boomers spend 68% more time on social media now than they did in 2013, and 53% will use social platforms next year, Meta recently found. Insider Intelligence forecasts that 22.1 million people 55 or older will make purchases via the format next year. – Insider Intelligence
Equipment Sales Have Increased Sales of foodservice equipment and supplies increased by 2.0% during the third quarter of 2023, per data from the Manufacturers’ Agents Association for the Foodservice Industry. This was 1.5% less than what reps had forecast for the period, according to the MAFSI Business Barometer.
The sale of Coca-Cola Beverages Philippines from Coca-Cola to Coca-Cola Europacific Partners and Aboitiz Equity Ventures has advanced with the signing of a definitive sale agreement. CCEP will serve as the majority owner after the $1.8 billion deal closes. – FoodBev
Popeyes has put five flavors of chicken wings on the permanent menu starting today, a lineup that includes three new varieties. The new flavors range from mild Honey BBQ Wings to spicy Signature Hot, and an order of six wings will sell for $5.99. – Restaurant Business
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Red Bull Mocktails: The Answer for Dry January Dry January has become a thing. Consumers want cocktail alternatives that are experimental. Here are some mocktails that will sell all year long while delivering high margins and customer satisfaction. Try out these simple recipes below where you just need to get the ingredients and toss them together for a delicious drink. • The Breeze: 10ml blue curacao syrup, juice of half an orange, ice, one can of Red Bull Energy Drink, orange wedges for garnish. • Flower Power: 10ml of elderflower syrup, juice of half a grapefruit, ice, one can of Red Bull Energy Drink, grapefruit wedges for garnish. • Bitter & Sweet: 5ml of vanilla syrup, 5ml of bitter syrup, juice of half an orange, ice, one can of Red Bull Energy Drink, orange wedges for garnish. • The Twist: 100ml soda, half a lemon, ice, one can of Red Bull Energy Drink, lemon wedges for garnish. • Berry Cooler: 10ml of raspberry syrup, juice of half a lemon, ice, one can of Red Bull Energy Drink, lemon zest for garnish.
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• Storm: 10ml of blackberry syrup, juice of half a lemon, ice, one can of Red Bull Energy Drink, lemon wedges for garnish. • Ginger Up: 10ml of ginger syrup, juice of half a lime, ice, one can of Red Bull Energy Drink, lime wedges for garnish. • Passion Sour: 10ml passion fruit syrup, juice of half a lime, ice, one can of Red Bull Energy Drink, lime wheels for garnish. • Desert Rose: Four or five dry leaves of hibiscus, 10ml rose water, juice of half a lemon, ice, one can of Red Bull Sugarfree, dry hibiscus leaves and lemon wedges for garnish. • Orange Cardamom Mojito: Two to four cardamom pods, 10ml of mint or mojito syrup, juice of half an orange, ice, one can of Red Bull Sugarfree, orange wedges for garnish. • The Twist (Red Bull Sugarfree): A few lemon wedges/slices, mint leaves, ginger slices, 100ml of club soda, one can of Red Bull Sugarfree. • Spice (Red Bull Sugarfree): A few lemon wedges/slices, 20ml lemon juice, one chilli, some rock salt, one can of Red Bull Sugarfree. • Tropical Sangria: Two-three wedges of fresh apple, two-three slices of fresh orange, one cinnamon stick, one can of Red Bull Yellow Edition.
Food Industry News® — January 2024
TUCKEY’S TIPS By Lauren N. Tuckey, Esq. and Megan A. Smith, Esq.
Navigating Chicago’s Paid Leave Ordinance In November, the Chicago City Council passed an Ordinance significantly extending the City’s existing paid leave Lauren N. Tuckey, Esq. requirements. On December 7, under intense pressure from our already-embattled business community, th e City made several concessions in favor of businesses as outlined herein. The amendments are expected to pass in the December City Council meeting. Given the penalties and nuances of the Ordinance, owners are strongly encouraged to consult with an attorney or HR to ensure compliance. The Ordinance exposes employers of all sizes to fines ranging from $500 to $3,000 for each offense, and provides for a Private Right of Action allowing employees to sue their employer for any violation of the Ordinance, however minor. An amendment introduces a cure period for the Private Right of Action for violations, giving employers 16 days from the date of a violation to fix the issue. The Ordinance also places a burden on businesses to implement entirely new systems for payroll, written policies and recordkeeping in a matter of months. Accrual: Beginning July 1, 2024 (extended 6 months from the original date), business in Chicago will be required to provide up to 10 total days of paid leave during a 12-month benefit period, including 5 days (40 hours) of sick leave and 5 days (40 hours) of paid time off for any reason (PTO), to all covered employees: anyone who works at least 2 hours in Chicago within a two-week span. The proposed amendment makes a major change to the definition of covered employees to exclude most business travelers coming to Chicago for conventions and meetings. Employees will accrue time at a rate of 1 hour of sick time and 1 hour of PTO for every 35 hours worked. Employees will be able to use sick time within 30 days of being employed and use PTO within 90 days of employment. Documentation: Sick leave can be used to recover from an illness, take care of a family member, address domestic violence and other limited situations. PTO can be used for any reason. Employers may not require employees to give a reason for using their PTO or submit documentation for using such leave. However, employers can require employees to give reasonable notice (up to seven days) and obtain reasonable preapproval. In addition, an employer may require documentation or certification that sick leave was used for a covered reason if the absence is more than three consecutive workdays. Carryover: Carryover of leave where an employer implements an accrual method entitles employees to carry over up to 80 hours of sick leave and up to 16 hours of PTO from one 12-month benefit period to the next. Severance Pay: Employers are not required to pay out sick leave upon separation of employment or transfer outside of the geographic limits of Chicago. However, certain employers are required to pay out PTO upon separation of employment or transfer outside of the geographic limits of Chicago depending on the size of the employer. Employers with 1-50 covered employees are not required to pay out unused PTO upon separation of employment or transfer. Employers with 51-100 covered employees are required to pay out up to 16 hours of unused PTO on separation of employment or transfer through December 21, 2024. Starting January 1, 2025, these same size employers, 51-100 covered employees, will be required to pay out all PTO on separation of employment or transfer. Employers with more than 100 covered employees must pay out all unused PTO upon separation of employment or transfer. – See the Tuckey Law ad on page 26.
Tuckey Law, LLC covers all of your legal needs for opening and operating your food, beverage and hospitality business.
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Food Industry News® — January 2024
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Amazon launches “AI Ready”, a new initiative aiming to provide free artificial intelligence (AI) skills training and education to two million people globally by 2025. Amazon intends to meet this commitment by launching new courses and learning initiatives in AI and scaling existing programs. Brides, the leading editorial wedding publication whwere every couple, every wedding, and every love is celebrated, in collaboration with Minted Weddings, the premium design marketplace of wedding goods for design-centric couples, announced that Marseille Bleu is the 2024 Wedding Color of the Year. During winter storms, the Illinois Tollway mobilizes a fleet of 196 snowplows to clear its 294 miles of roads and this year has stockpiled more than 110,000 tons of salt to help ensure that even during snowy winter weather its 1.5 million daily drivers can safely reach their destinations. For the first time, Chef Tiffany Derry joins Chef Anne Burrell to lead culinary boot camp and help pampered competitors trade in their silver spoons for spatulas in Worst Cooks in America: Spoiled Rotten. Two-Hour Season Premiere Airs Sunday, January 7th at 8pm ET/PT. Founded in 1969 in Cheyenne, Wyoming, Taco John’s has been serving bigger, bolder, and better flavors for more than 50 years. Now, Taco John’s operates and franchises nearly 400 restaurants in 23 states – making it one of the largest Mexican quick-service restaurant brands in America. Frostbite causes loss of feeling and color around the face, fingers and toes. Signs: Numbness, white or grayish-yellow skin, firm or waxy skin. Actions: Go to a warm room. Soak in warm water. Use body heat to warm. Do not massage or use a heating pad.
Gen Z set to outnumber baby boomers in the workforce in 2024, Glassdoor says HR and organization leaders face pivotal culture changes next year as Gen Z workers become a more dominant presence in the workplace. In the Southern United States, eating black-eyed peas or Hoppin’ John on New Year’s Day is thought to bring prosperity in the new year. The peas are typically cooked with a pork product for flavoring and diced onion, and served with a hot chili sauce or a pepper-flavored vinegar. NHTSA Tips - Carry items in your vehicle to handle common winter drivingrelated tasks, and supplies you might need in an emergency, including: a snow shovel, ice scraper; abrasive material (sand or kitty litter), in case your vehicle gets stuck in the snow; jumper cables, flashlight, and warning devices. Blankets for protection from the cold; a cell phone and charger, water, food, and any necessary medicine Staypineapple, the national boutique hotel brand, has been named a winner in Good Housekeeping’s 2024 Family Travel Awards. Staypineapple is recognized as the “Most Pet-Friendly Brand” in the award’s “Unique Urban Stays” category. Travel and Leisure has named Costa Rica as the 2024 Destination of the Year. Costa Rica’s commitment to a sustainable future coupled with its deeprooted connection to the land and its Indigenous communities make it a standout destination for travelers to visit in the year ahead. While many caregivers feel a sense of purpose in their work caring for individuals with physical disabilities, over 61% said that doing so has made their own health worse. This and more caregiver insights were uncovered in BraunAbility’s 2023 Drive for Inclusion Report Card.
Food Industry News® — January 2024
Classifieds / Buyer’s Directory
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ACCOUNTANTS Apple Growth Partners Page 12 AD DESIGN Food Photo Studio Page 28 ADVERTISING Food Industry News AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance AIR FILTERS-SALES & SERVICE Olympia Maintenance APPETIZERS Matador Foods Page 26 ARCHITECTS Sarfatty Associates ARIEL LIFTS Voss Equipment ARTIFICIAL INTELLIGENCE(AI) CONSULTANTS IT Impact Inc Page 09 ASIAN FOOD PRODUCTS Kikkoman Sales USA ASSOCIATIONS Illinois Restaurant Association Page 29 Wisconsin Restaurant Association Page 40 GARC ASSOCIATIONS & TRADES Illinois Pork Producers Association Specialty Food Show ATTORNEYS Reveliotis Law PC Page 25 AUCTIONS Rick Levin & Associates Page 12 AUCTIONS & LIQUIDATIONS K & L Liquidation Page 20
224-585-3315 630-283-0038 847-699-3300 708-344-0344 708-344-0344 405-485-3567 847-920-1100 708-596-7000 312-809-4456 630-954-1244 312-787-4000 608-216-2809 847-824-6941 217-529-3100 212-482-6440 312-230-0160 312-440-2000 847-854-9913
AWNINGS Hunzinger Williams Awnings AWNINGS & CANOPIES Chesterfield Awnings AWNINGS - SALES & SERVICE Thatcher Oaks Awnings BAGS-CUSTOM PRINTED Bulldog Packaging BAKERS-WHOLESALE Chad’s Cheesecake Il Mulino di Valenzano Bakery Lezza Spumoni & Desserts Eli’s Cheesecakes Ideal Bakery JR Dessert Bakery BAKERY-PRODUCTS Chef’s Kitchen/Dearborn Instantwhip Chicago BAKLAVA Libanais Sweets BANNERS & POSTERS Accurate Printing BAR STOOLS Chicago Booth Trendler Inc Waco Manufacturing BAR SUPPLIES Ramar Supply Co BATCH FREEZERS Kool Technologies BBQ SAUCE Ken’s Foods BBQ SAUCE- RUBS & SEASONINGS Pork Mafia Inc
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844-980-3135 773-239-1511
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630-833-5700 630-458-1152
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708-932-8982 847-671-5216 708-547-5969 773-736-7417 773-631-6897 773-465-6733 773-801-1600 773-235-5588 847-329-5060 708-824-0058
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773-378-8400 773-255-4407 312-733-0054
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708-233-0808
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630-483-2256
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800-633-5800
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312-543-5368
BEEF New S B L Inc BEER GAS MacCARB BEVERAGES Youth Juice BOOTHS Chicago Booth Waco Manufacturing BOOTHS-UPHOLSTERERS Chicago Booth BREAD & ROLLS Il Mulino di Valenzano Bakery Ideal Bakery BREADS - CONTRACT BAKING Ideal Bakery BROCHURE DESIGN Food Photo Studio BUSINESS BROKERS John Moauro/Realty Executives Nick Dibrizzi/Coldwell Bankers BUSINESS FOR SALE Ted Aretos/ Eatz & Associates BUTTER-CLARIFIED Danish Maid Butter Co BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co BUYING GROUPS/CO-OPS GARC CAKES & DESSERTS Chicago Sweet Connection Eli’s Cheesecake CALAMARI Fisherman’s Pride
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773-376-8280
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877-427-2499
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331-529-2717
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773-378-8400 312-733-0054
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773-378-8400
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847-671-5216 773-631-6897 773-631-6897
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630-283-0038 708-361-1150 708-562-9328 815-761-8334
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800-543-2110
Page 34 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts CARPET CLEANING Sexton Group Floor Care CARRY OUT PACKAGING Bulldog Packaging CARRYOUT & CATERING PACKAGING Alfa Restaurant Supply CASH & CARRY OUTLETS Chef’s Kitchen/Dearborn CBD PRODUCTS Wiscon - Caputo Cheese CHAIRS Trendler Inc CHAIRS-COMMERCIAL Chicago Booth Waco Manufacturing CHARCUTERIE ITEMS Specialty Food Show CHEESECAKES Chad’s Cheesecake Eli’s Cheesecakes CHEESES Wiscon - Caputo Cheese Miyoko’s Creamery Specialty Food Show CHICKEN-PROGRAMS FSI/Foodservice Solutions CHILI Bistro Soups (Div of Vienna Beef) CLASSIFIED ADVERTISING Food Industry News CLEANING PRODUCTS C-Soap/CSI SuperClean CO2 MacCARB COFFEE ROASTERS Tec Foods Inc Tugboat Coffee COLD STORAGE McCook Cold Storage Perishable Distribution Solutions COMPRESSED GAS MacCARB CONDIMENTS Texas Pete CONSTRUCTION COMPANIES Capitol Construction Solutions CONSULTANTS - BBQ Pork Mafia Inc CONTRACT LABOR SERVICES All About Personnel Atlas Employment Services CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) COOKING EQUIPMENT Ramar Supply Co CORNED BEEF-FRESH Vienna Beef CORPORATE GIFTS Vienna Beef CPA FIRMS Apple Growth Partners CRACKERS Specialty Food Show CREDIT CARD PROCESSING CardConnect-Clover Systems CREPE BATTER Tec Foods Inc DAIRY-DISTRIBUTOR Instantwhip Chicago DATABASE SOFTWARE CONSULTING IT Impact Inc
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708-547-5969
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847-827-1188 630-458-1152 773-588-6688
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773-801-1600
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708-450-0074
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773-255-4407
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773-378-8400 312-733-0054 212-482-6440
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708-932-8982 773-736-7417 708-450-0074 262-705-5284 212-482-6440 847-719-6088
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773-278-7800 847-699-3300 888-908-5600 847-361-0289
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877-427-2499 773-638-5310 630-390-6613
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708-357-2585 888-491-1641
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877-427-2499 716-913-7516
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630-717-8349
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312-543-5368
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630-336-6238 847-671-1557
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773-278-7800
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708-233-0808
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773-278-7800
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224-585-3315 212-482-6440 224-325-4466 773-638-5310
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773-235-5588
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312-809-5456
DELIVERY SERVICE Delivery First Page 08 DESSERT SUPPLIES Fox Valley Farms DESSERTS Chad’s Cheesecake Page 18 Chicago Sweet Connection Page 45 Eli’s Cheesecakes Fox Valley Farms DESSERTS-WHOLESALE Lezza Spumoni & Desserts Page 04 DIRECT MAIL PROGRAMS Food Industry News DISHWASHING & CHEMICALS C-Soap/CSI DISINFECTING SERVICES Sexton Group Floor Care Page 41 DISPOSABLE PACKAGING Wan Xing Lin Inc Page 28 DRAM SHOP INSURANCE Viti Insurance DRAPERIES-CLEANING Sexton Group Floor Care Page 41 DUCT CLEANING Enviromatic Corp of America Page 32 Olympia Maintenance EGGS Meadowbrook Egg & Dairy Company EMPLOYEE HANDBOOKS Employco USA Page 15 EMPLOYMENT ATTORNEYS Rob Bernstein - Laner Muchin EMPLOYMENT LAW Laner Muchin ENERGY BROKER Century Energy Solutions Page 42 ETHNIC FOODS Kikkoman Sales USA FILTERS-EXHAUST SYSTEMS Olympia Maintenance FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety Page 16 FLOOR INSTALLATION & MAINTENANCE Sexton Complete Floor Care Page 41 FOOD DISTRIBUTORS Chef’s Kitchen/Dearborn Page 20 Cugini Distribution Page 47 Devanco Foods Page 11 Anichini Brothers Chef’s Quality Meats Olympia Food Industries Performance Foodservice Tec Foods Inc Wilkens Foodservice FOOD MANUFACTURING EQUIPMENT DC Norris North Ameica FOOD PHOTOGRAPHY Create Inc Chicago Page 33 Food Photo Studio Page 28 FOOD PRODUCTS Devanco Foods Page 11 Matadorr Foods Page 26 Elohi Strategic Advisors Miyoko’s Creamery Neil Jones Food Company Olympia Food Industries Specialty Food Show Texas Pete FOODSERVICE EQUIPMENT Thunderbird Food Machinery Page 22 A D E Foodservice Equipment DC Norris North America Losurdo Inc Zink Foodservice
312-900-9868 630-231-3005 708-932-8982 773-283-4430 773-736-7417 630-231-3005 708-547-5969 847-699-3300 888-908-5600 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 630-954-1244 708-344-0344 847-695-5990 847-827-1188 773-801-1600 708-695-9471 847-228-7070 312-644-8004 708-333-0880 847-349-9358 630-896-1991 773-638-5310 708-235-0788 231-632-4462 773-664-4024 630-283-0038 847-228-7070 405-485-3567 559-663-8348 262-705-5284 800-543-4356 847-349-9358 212-482-6440 716-913-7516 866-451-1668 630-628-0811 231-632-4462 630-833-4650 630-515-9300
Food Industry News® — January 2024 FOODSERVICE EQUIPMENT-REPAIR CSI Cobblestone Ovens Ice Solutions 24 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 40 FORK LIFTS Voss Equipment FRANCHISE-CONSULTANTS Big Sky Franchising Team FREEZERS-ALL TYPES Custom Cooler & Freezer Page 18 FRYERS FSI/Foodservice Solutions FURNISHINGS i2i Design Page 22 GAMING TERMINALS Aces Up Gaming GELATO Lezza Spumoni & Desserts Page 04 Fox Valley Farms GELATO EQUIPMENT & SUPPLIES Kool Technologies Page 06 GIARDINIERA E Formella & Sons Page 18 V Formusa Company GOURMET FOOD PRODUCTS Specialty Food Show GOVERNMENT INFORMATION Cook County Tresurers Office GRAND OPENING PROMOTIONS LED Billboard Trucks GREASE REMOVAL SERVICE Kaluzny Brothers Inc Mahoney Environmental Inc GREASE TRAP PUMPING SERVICE Tierra Environmental Page 47 Kaluzny Brotherrs Inc GREASE TRAP SERVICE Tierra Environmental Page 47 GREASE-EXHAUST CLEANING Enviromatic Corp of America Page 32 Olympia Maintenance GREEK FOOD PRODUCTS Devanco Foods Page 11 Olympia Food Industries GYROS Devanco Foods Page 11 Olympia Food Industries H/R-HUMAN RESOURCE SERVICES Employco USA Page 15 HALAL FOOD PRODUCTS Devanco Foods Page 11 HAMBURGER PATTY MANUFACTURER Devanco Foods Page 11 HEALTH INSURANCE Employco USA Page 15 National Restaurant Association HELIUM MacCARB Page 29 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America Page 32 Olympia Maintenance HOT DOGS Vienna Beef Page 17 Crawford Sausage Red Hot Chicago
888-908-5600 847-635-0172 847-987-9738 630-254-6666 630-833-4650 847-920-1100 888-908-5600 847-635-0172 708-233-0808 708-596-7000 855-824-4759 630-879-3131 847-719-6088 847-890-9684 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 800-325-8476 708-344-0344 773-278-7800 773-277-3095 800-249-5226
Food Industry News® — January 2024 HOT SAUCE Texas Pete HVAC REPAIR & MAINTENANCE Giant Refrigeratioin ICE CREAM Homer’s Gourmet Ice Cream Page 32 Instantwhip Chicago Page 30 Fox Valley Farms ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies Page 06 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies Page 06 ICE CREAM-YOGURT Instantwhip Chicago Page 30 ICE MACHINE REPAIR & SANITIZING Major Appliance Service ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service Ice Solutions 24 INSURANCE Cacciatore Insurance Page 20 ISU Northwest Insurance Services Nick DiDiana (Power 3 Insurance) Society Insurance Viti Insurance WM Schwartz Insurance INSURANCE SERVICES Cacciatore Insurance Page 20 INSURANCE UNDERWRITTING Society Insurance INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance Page 20 INTERIOR DESIGNERS Perpetuum Designs Page 12 Sarfatty Associates INTERNET ADVERTISING Food Industry News ITALIAN BEEF Devanco Foods Page 11 Serrelli’s Foods Page 02 Red Hot Chicago ITALIAN FOOD SPECIALTIES E Formella & Sons Page 18 ITALIAN SAUSAGE Anichini Brothers JANITOR-SUPPLIES Ramar Supply Co Page 40 Kranz Inc Division of Imperial Dade JAPANESE-FOOD PRODUCTS Kikkoman Sales USA JUICER REPAIR & MAINTENANCE Up ‘N Adam Service and Supply Inc JUICERS-FRUIT & VEGETABLES Berkel Midwest JUICES Youth Juice Page 26 JUICES - FRESH SQUEEZED Youth Juice Page 26 KETCHUP Red Gold Page 13 KITCHEN EQUIPMENT A D E Foodservice Equipment KITCHEN FLOORING Sexton Complete Floor Care Page 41 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America Page 32 Olympia Maintenance LABEL PRINTERS Edwards Label Printing LABOR SAVING EQUIPMENT DC Norris North America LAW FIRMS Tuckey Law Page 26 Laner Muchin
716-913-7516 773-539-9629 847-251-0477 773-235-5588 630-231-3005 630-483-2256 630-483-2256 773-235-5588 708-447-4100 312-733-3900 847-987-9738 312-264-6055 847-310-0400 630-605-5699 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
Classifieds / Buyer’s Directory LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile LIQUOR LIABILITY INSURANCE Viti Insurance LOGISTICS COMPANIES Perishable Distribution Solutions MANUFACTURERS REPRESENTATIVES Zink Foodservice MATERIALS HANDLING EQUIPMENT Voss Equipment MAYONNAISE Columbus Vegetable Oils Page 07 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest MEAT-SPECIALTY Specialty Food Show MEAT-WHOLESALE Devanco Foods Page 11 New S B L Inc Page 46 Park Packing Company Page 21 Anichini Brothers Chef’s Quality Meats International Meat Company MEATS -WHOLE PIGS-GOATS-LAMB Park Packing Company Page 21 MEDITERRANEAN FOODS Olympia Food Industries MENUS-CUSTOM PRINTED Accurate Printing MILK Instantwhip Chicago Page 30 MOZZARELLA CHEESE Miyoko’s Creamery NEIGHBORHOOD MARKETING LED Billboard Trucks NITROGEN MacCARB Page 29 OILS & FATS-COOKING Columbus Vegetable Oils Page 07 OILS & SHORTENING Columbus Vegetable Oils Page 07 OILS & VINEGAR Pastorelli Foods OILS-COOKING/BULK Columbus Vegetable Oils Page 07 OLIVE OILS Columbus Vegetable Oils Page 07 ORGANIC FOODS Pastorelli Foods OUTSOURCED DELIVERY SERVICE Delivery First Page 08 OVENS-PIZZA Cobblestone Ovens North American Pizza & Culinary Academy OVENS-SALES & SERVICE Cobblestone Ovens PAINTING CONTRACTORS Sexton Group Floor Care Page 41 PALLET JACKS Voss Equipment PANCAKE-BATTER & MIX Tec Foods Inc PAPER-PRODUCTS Ramar Supply Co Page 40 Alfa Restaurant Supply PARTY-FAVORS & SUPPLIES Ramar Supply Co Page 40 PASTA-FRESH AND FROZEN Cugini Distribution Page 47 Pastafresh Home Made Pasta Page 28 PASTRIES Chicago Sweet Connection Page 45 PATIO ENCLOSURES Thatcher Oaks Awnings Page 08
773-254-6100 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 773-265-6500 773-265-6500 800-SOS-AUCY 773-265-6500 773-265-6500 800-SOS-AUCY 312-900-9868 847-635-0172 630-395-9958 847-635-0172 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
Page 35 PATIO HEATERS TNG Industries PATTY MACHINES/FOOD FORMERS Berkel Midwest PAYROLL SERVICES Employco USA Page 15 ADP Toast POS PEST CONTROL Rose Pest Solutions Page 06 PHOTOGRAPHY Food Photo Studio Page 28 All Events Photography PICKLES & RELISH Vienna Beef Page 17 PITA BREAD Olympia Food Industries PIZZA CONSULTANTS N.A. Pizza & Culinary Academy 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 21 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 46 PRESSURE WASHING Olympia Maintenance PRINTING-CUSTOM ITEMS Accurate Printing PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons Page 18 PROMOTIONAL MARKETING LED Billboard Trucks PROPERTY & CASUALTY INSURANCE Society Insurance PROPERTY - TAX - REAL ESTATE LAW Reveliotis Law PC Page 25 PUBLISHING Food Industry News RACKING-PALLET Voss Equipment RE-UPHOLSTERY Chicago Booth Page 26 REAL ESTATE LAW Reveliotis Law PC Page 25 REFRIGERATION EQUIPMENT REPAIR Kool Technologies Page 06 CSI REFRIGERATION SERVICE Ice Solutions 24
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Page 36 REFRIGERATION SERVICE & REPAIR Giant Refrigeration REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer Page 18 RESTAURANT CONSULTANTS Fork Lift Restaurant Consultants Page 22 Stanovich Hospitality RESTAURANT EQUIPMENT Wood Food Systems Page 03 DC Norris North America FSI/Foodservice Solutions Losurdo Inc RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer Page 18 Federal Supply USA Page 19 Ramar Supply Co Page 40 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 K & L Liquidation Page 20 March Quality Used & New Equip Page 12 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 ROOF TOP GREASE CONTAINMENT SYSTEMS Enviromatic Corp of America Page 32 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing Page 10 SALAD-DRESSINGS Ken’s Foods Page 48 SALAD-DRESSINGS & OILS Columbus Vegetable Oils Page 07 Tec Foods Inc SANITATION CERTIFICATION Illinois Restaurant Association Page 29 SATELLITE TV SYSTEMS All Sports Direct SAUSAGE Vienna Beef Page 17 Anichini Brothers Crawford Sausage Red Hot Chicago SCALES Berkel Midwest SEAFOOD Fisherman’s Pride Page 43 SEATING Trendler Inc Page 24 Waco Manufacturing
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Food Industry News® — January 2024 TOMATO PRODUCTS Red Gold Neil Jones Food Company Pastorelli Foods 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 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 Americaneagle.com 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 Employco USA Nick DiDiana (Power 3 Insurance) Society Insurance Viti Insuravnce YOGURT & SOFT SERVE EQUIPMENT Kool Technologies
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Classifieds / Businesses for Sale
Food Industry News® — January 2024
Food Industry News® — January 2024
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Food Industry News® — January 2024
6 Steps for Planning a Successful Opening Have you wondered what you would do with a potentially worthwhile location? Are you opening a restaurant, or do you have a hot new take on takeout? Is this your first time opening, or are you expanding? An idea, a great location, and a desire to create won’t automatically translate into instant success and a monetary windfall.
Bill Lecos
Owner/Founder: Forklift Restaurant Consulting
1. Don’t Go It Alone! • Bring in creatives to complement your skills; if you’re a chef, bring in the best front-of-house leader. A savvy business professional might need a talented culinary expert. Seek out what’s missing and bring it on board. • Retain a reputable and trustworthy accountant, business attorney, and building/equipment inspector. 2. Leverage UP Technology • Carefully vet several point-of-sale systems. • Identify beneficial applications. Be sure they are compatible. • Scrutinize the cost of technology over time including who will be processing your payments. 3. Engage a Location and Market Study • Are there plans for roadwork near the location? • Is parking available for your patrons? • Visit and analyze the competition within a half-mile radius. • Include facts about local tourism and consider the information with the “ideal” customer and marketing in mind. 4. Know Your Break-Even Point • What is the plate cost for everything on your menu? • Set expectations for each of your revenue centers: dining in, bar, takeout, delivery, catering, etc. • Keep accurate records of all one-time as well as reoccurring expenses. • How long will it take for the business to become profitable? • Know the difference between profit and available cash. 5. Listening For Gold • Put away your ego. You may be able to pick up an insight, morsel, or idea that could mean the difference between continued success or fast failure. • During the planning stage, trades people or even prospective customers might have questions, ideas, and criticisms. These can be gold! Inviting input may provide valuable returns. Listen to what they have to say. 6. Schedule a Discovery Meeting • Interview and thoroughly vet a business coach/ consultant to gauge the cost-benefit of bringing in an outside-assessment. • Make sure this consultant has extensive experience in new or expanding operations. The advice they provide could be the difference between a successful business and a broken dream.
“Don’t bunt. Aim out of the ball park. Aim for the company of immortals.” – David Ogilvy
There are hundreds, if not thousands of details to address for a vision to become a profitable, functioning reality. A restaurant can be a most rewarding and energizing experience when it is operationally sound, organized, and full of satisfied customers. Getting there takes focused planning and preparation from the very beginning. Seek the help you may need. – You can find the Forklift consulting ad on page 22.
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‘Fifty/50’ continued from cover
Guy Fieri is bringing his fervor for flavor and signature spikey hair to the adult beverage game with the launch of Flavortown Spiked, a new line of premium, flavored malt beverages. The line’s debut recipe, Flavortown Spiked Fruit Punch, is a next-level boozy refresher that delivers a liquid symphony of fruit sensations and bold, outof-this-world taste. Flavortown Spiked Fruit Punch is just the start, as the line will expand to include a variety pack of additional spiked punch and hard tea recipes in early 2024, all inspired by Fieri’s favorite drinks.
A Credible, Standardized Measure of Chef’s Skills, Knowledge, and Professionalism Employers, especially in the culinary industry, value American Culinary Federation (ACF) certification for several reasons. Firstly, ACF certification serves as a credible and standardized measure of a chef’s skills, knowledge, and professionalism. It signifies that the individual has undergone rigorous training and assessment, demonstrating a commitment to excellence in culinary arts. Employers can trust that an ACF-certified chef, or cook, possesses a solid foundation of culinary techniques and a comprehensive understanding of industry standards. Secondly, ACF certification enhances a candidate’s marketability by showcasing specialized expertise. Employers often seek chefs with specific skills, and ACF certification allows them to identify individuals who have excelled in areas such
as baking, culinary management, or education. This targeted proficiency aligns with the evolving demands of the culinary industry, making certified chefs and cooks attractive candidates for diverse roles within the industry. Additionally, ACF certif ication fosters a sense of professional community. Being part of a recognized culinary organization demonstrates a commitment to ongoing learning and industry networking. Employers appreciate candidates who actively engage with their professional development, as it signifies a proactive approach to staying current with culinary trends and innovations. Overall, ACF certification provides a valuable benchmark for employers, streamlining the hiring process and ensuring they bring skilled, committed, and well-rounded culinary professionals into their teams.
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Food Industry News® — January 2024
equating our bakery with cannabis-infused products, made worse by the gray area in the law created by the hemp act. This led to us creating a different marketing approach for the city property verse the Wheeling location. In Wheeling, we’ve begun promoting the entities distinctly to ensure everyone feels welcome and teach people that we are not an infused bakery by really telling the story about West Town Bakery in separate context from Okay Cannabis. Unlike Wheeling, our Chicago locations have enjoyed the cross-traffic we envisioned between the dispensary and our eateries, so there we continue to look for ways to cross promote each property. These lessons are shaping our marketing strategy for the upcoming Evanston opening by Howard Station." The Fifty/50 Group is also addressing the challenges and barrier to entry in Wheeling, and on the way they’ve grown their restaurant establishments: getting involved in the community and meeting their neighbors. West Town Bakery promotes at suburban farmer’s markets, charitable events, industry events, chamber meetings, and they even host craft markets or invite other restaurants such as Manny’s Deli to host pop-ups in their location, which introduces new people to the brand. Okay hosts educational events in the consumption lounge, works with and promotes craft growers that don’t sell to legacy cannabis dispensaries, and provides a strong hospitality and cannabis industry discount to the local restaurants to get their buy-in into the brand in hopes they will also send customers their way. “We are making great progress, yet we still have a long way to go,” adds Scott Weiner. “We have a unique concept that is literally one-of-a-kind; we are ahead of the curve. We need the curve to catch up a little and we are prepared to grind it out for as long as it takes, as we truly believe concepts like this are the future of hospitality.” Founded in 2008, The Fifty/50 Group is a funloving group of individuals responsible for creating several diverse restaurant and bar concepts across Chicago. Through hard work and innovation by the principals and partners, the group either owns or manages 19 establishments in its 15 year run including cannabis dispensaries as of 2023.The founding of The Fifty/50 Group was the result of the partnership between Scott Weiner and Greg Mohr, who became great friends and coworkers in 2003 when they began working together with Lettuce Entertain You. In 2007, as Chicago was about to implement a smoking ban in bars and restaurants, the duo recognized an opportunity to bring higher quality food and service into a sports bar environment. With the opening of The Fifty/50 in Wicker Park, they found themselves at the forefront of Chicago's growing restaurant and bar movement. Since then, they've invested in growing neighborhoods and communities across Chicago to become fixtures with unique concepts such as Roots Pizza and West Town Bakery. Along with the company's rapid growth, they've worked hard to build great company culture and infrastructure allowing them to maintain a high level of success and attention to detail.
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Food Industry News® — January 2024
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“Today’s restaurant is theater on a grand scale.” – Marian Burros
The Food Industry Loses a Legend On November 28, 2023 the industry lost an icon — Eugene Fontanini, the former CEO of Capitol Wholesale Meats/Fontanini Brand. Eugene along side his father Ori and sister Joanne built the family business into what was considered one highest quality brands of meatballs, Italian sausage and other items produced in the industry. The formulas used for their products were family recipes with origins in Lucca Italy. Eugene’s leadership, work ethic and passion is what led the company to greatness. Paulette Gagliardo, President of Columbus Vegetable Oils stated “Gene was like the spice in his products. He was on Fire, dynamic, innovative and a leader in his industry and unstoppable. He and his sister, Joanne took their fathers business to new heights. It was inspiring to watch them grow Fontanini Meats and a privilege to have known Gene. He and my late brother, Mike, bonded years and years ago while working and learning from their dads.” Eddie Greco of Greco and Sons stated “Gene was a true master in protein and an icon in the industry.” Long time employee and friend of Gene, Dean Depaoli stated “With less than a 10th grade education, he built an empire. If you met Gene, you remembered him. His persona was bigger than life! Cary Miller of Food Industry News stated, “Eugene’s passion was infectious. He knew where he wanted to go and was unstoppable. The stories of his life are ones that legends are made of.” He will be missed.
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Food Industry News® — January 2024
TRAVEL With VALERIE MILLER
Explore the Top Eight Ski Areas Near Major Metro Cities for Unforgettable, Close-To-Home Winter Fun As winter approaches, snow enthusiasts are gearing up to embrace the snow at some of the finest ski resorts conveniently located near major metropolitan areas. These ski destinations offer an ideal combination of accessibility, affordability, and abundant winter fun. Whether you are new or looking to learn or a seasoned skier and rider looking to get your legs warmed up for a mountain trip, here is a preview of the top eight ski resorts near major metro areas in the Northern and Southern Midwest and Ohio. "The Midwest ski culture is rich and vibrant, offering the perfect blend of accessibility, affordability, and genuine hospitality,” said Tim Harris, VP of the Midwest Region. “We are a great option for guests looking to try something new and also for our seasoned guests looking to for an excellent ski experience close to home.” Afton Alps: Celebrating 60 Years (Nearest Major City: Mpls/ St. Paul, MN) Located just 25 minutes from St. Paul, Minnesota, Afton Alps is the largest resort in the Twin Cities area, covering 300 acres of skiing paradise. Established in 1963, it started as a dream of local farmers and has become a cherished ski retreat. With breathtaking valley views, unique features like a tunnel run, and a welcoming small-town atmosphere. Mt. Brighton: How Detroit residents 'Brighton' winter (Nearest Major City: Detroit, Michigan) Mt Brighton provides winter fun for Detroit residents and beyond. As one of the highest points in Livingston County, it offers stunning sunset views from the top of chairs 2 or 3. Whether you prefer a coffee at Brighton Early Coffee Shop, a beer at Bruhn's Bar, or a burger at Ski Hill Grill, Mt. Brighton covers all your après-ski needs. Wilmot Mountain: The Heart of the Heartland (Nearest Major City: Chicago, Illinois) For 86 seasons, Wilmot Mountain has been the heart of the heartland, providing warmth and winter adventures to thousands. In addition to skiing and snowboarding, Wilmot Mountain offers 22 lanes of tubing, each over 1,000 feet long, ensuring exhilarating fun for all. Hidden Valley, MO: The Hidden Gem of St. Louis (Nearest Major City: St. Louis, Missouri) Hidden Valley is a true hidden gem located just a short distance from St. Louis. This regional destination provides family-friendly fun with state-of-the-art snowmaking to ensure a winter wonderland. Guests can also enjoy scenic views of the St. Louis Arch and skyline from the mountain's top. Paoli Peaks: Just North Enough (Nearest Major City: Louisville, Kentucky) Where the South looks for winter, to learn and play – Paoli Peaks is a great destination for skiing, riding, and tubing. This season Paoli Peaks is celebrating 45 years! New for the 2023-24 season, Paoli Peaks introduces a reimagined beginner area, making it even more welcoming for those new to the sport. Snow Creek: Gateway to the West (Nearest Major City: Kansas City, Missouri) Just a short distance from Kansas City, Snow Creek serves as a winter outpost for outdoor recreation. Nestled in Weston, MO, this resort celebrated its 35th season recently, offering a range of ski and snowboarding challenges, as well as the adrenaline-rushing Tornado Alley Tube Park. Boston Mills / Brandywine / Alpine Valley: (Nearest Major City: Cleveland, Ohio) Celebrating 60 years in 2023, Boston Mills and Brandywine are dual resorts located in the scenic Cuyahoga Valley National Park, one of the country's most highly visited national parks. A single lift ticket allows guests to visit both resorts in one day. Brandywine is also home to the Polar Blast Tubing Park. Mad River Mountain: The Largest Ski Resort in Ohio (Nearest Major City: Columbus, Ohio) Mad River Mountain is Ohio's largest ski resort, offering a range of on-snow challenges, from gentle beginner areas to steeper pitches and a terrain park. The Loft Bar features live music and spectacular ski hill views. Mad River Mountain's bubly Tubing Park is Ohio's largest, promising family-friendly thrills.
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About Vail Resorts, Inc. Vail Resorts is a network of the best destination and close-to-home ski resorts in the world including Vail Mountain, Breckenridge, Park City Mountain, Whistler Blackcomb, Stowe, and 32 additional resorts across North America; Andermatt-Sedrun in Switzerland; and Perisher, Hotham, and Falls Creek in Australia. For more info visit: VailResorts.com, or discover their resorts and pass options at-EpicPass.com.
Food Industry News® — January 2024
foodindustrynews.com
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Foodservice at Sports Venues
According to a report by Datassential, 78% of consumers ordered food the last time they were at a sports venue or concert arena. Specifically, 69% ordered non-alcoholic beverages, and just 37% ordered an alcoholic beverage, which shows the important role foodservice offerings play in the fiscal success of these venues. Indeed, consumers spend a pretty penny when they do go out to these venues: Datassential found that the average spending hovered around $32 per person. – Source: Datassential
Vegas Waldorf Astori Completes Phase One of Multi-Million Dollar Property-Wide Transformation
The award-winning, non-gaming and nonsmoking 389-room Waldorf Astoria Las Vegas announced the phase one completion of a multi-million dollar property-wide transformation which includes a floor-to-ceiling redesign of all guest rooms and suites; upgrades to all 15,000-plus square feet of meeting and event space; and a new arrival experience with the complete redesign and relocation of the 23rd-floor lobby and front desk to the ground floor. Phase two of the property-wide transformation is slated to begin in Spring 2024 and will be designed by internationally award-winning architecture and design firm Rockwell Group.
New Burger King Ordering Kiosks C ar r ol s Re s t au r an t Group will put ordering kiosks in 250 of its 1,020 Burger King restaurants in the coming months with the help of funding from Burger King’s Royal Reset program. Carrols, the biggest US Burger King franchisee, is also the operator of the first unit under the new Sizzle Burger King format, which debuted recently in North Carolina. – Source: Business Insider
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