Food Industry News: July 2024

4 Star Restaurant Group Opens Crosby’s Kitchen in Niles

Crosby’s Kitchen (6480 Touhy Ave, Niles, IL 60714.), the ninth restaurant concept by 4 Star Restaurant Group (Tuco and Blondie, Frasca, Remington’s, Smoke Daddy, The Perch, Ella Elli), recently opened in Niles at the intersection of Touhy and Caldwell. With culinary operations led by 4 Star Restaurant Group’s Executive Chef Dan Harris, the 220-seat, woodfired American concept will offer an inviting bar area, plenty of comfortable booth seating options, multiple private party areas, and a 2,700-squarefoot patio.

“We are thrilled by the overwhelming support we have received from Niles and the surrounding neighborhoods during our first few days of opening. The enthusiasm and excitement has far exceeded our expectations, and we couldn’t be more grateful,” says 4 Star Restaurant Group Co-Founder and Partner Derek Rettell. The Concept – the perfect location on the corner of Touhy and Caldwell, this restaurant is ready to be your everyday spot. Extra-large, U-shaped booths surround a 4-sided bar, ideal for your next happy hour. Crosby’s

See Crosby’s on page 43

Photos: Keni Rosales

Construction Begins on Henry Dorrbaker’s: Beloit’s Newest Entertainment Venue

Hendricks Commercial Properties, Geronimo Hospitality Group and community stakeholders held an honorary “first roll” ceremony to celebrate the start of construction and a new era for the Beloit, Wisonsin entertainment scene. Named after Beloit’s first bowling alley owner and inspired by the rich history and vibrant culture of the Ironworks Campus, Henry Dorrbaker’s will seamlessly blend vintage charm with modern excitement, offering an array of activities for guests of all ages.

The 20,000-plus square foot facility will reimagine vacant warehouse space on the Ironworks Campus where Spine Road meets the Rock River. Henry Dorrbaker’s plans to revolutionize downtown Beloit’s

entertainment scene with duckpin bowling, vintage arcade games, and a lively bar scene that will create an atmosphere unlike any other in the region.

Hendricks Commercial Properties, Geronimo Hospitality Group and community stakeholders held an honorary “first roll” ceremony to celebrate the start of construction and a new era for Beloit’s entertainment scene. Henry Dorrbaker’s plans to open by the end of 2024.

Bacchanalia Restaurant located at 2413 S Oakley Avenue, in Chicago Celebrates their 45th Anniversary this Year! Established in May 1979 and Still Family Owned and Operated, the Pieri Family has brought a Touch of Italy here to Chicago! Recipes handed down from family: from the Tuscan Region of Italy (Lucca & Pisa). Home Cooking and Old School Dining! Pictured right is the team working at Bacchanalia. Noemi, 90 years old still comes and oversees from time to time.

The Votes Are in and the Greatest Donuts in America for 2024 Have

Been Decided

The Underground Donut Tour, America’s Donut Tour, has completed their search for America’s Greatest Donuts

After putting out a call to every donut fan and donut shop in America, the fans have spoken with over 33,000 votes cast in our contest to crown America’s Greatest Donuts.

For the third year in a row, the Overall Fan Favorite with more votes than any other donut shop was Rise ‘n Roll Bakery of Indiana. Their Cinnamon Caramel Donut was voted far and away the most popular donut in America. As anyone who has tried it can tell you, it’s absolutely amazing! Along with winning Overall Fan Favorite, Rise ‘n Roll also won a number of other categories including Greatest Cider Donut, Greatest Cream Filled, Greatest Old-Fashioned and several more for a total of 10 categories!

Congratulations to D&D’s Donuts based in Chicago who won again this year for Greatest Fritter in America (along with 2 other categories) and some newcomers such as Donut Man of Glendora, CA, Bear Donut of New York City, and Beacon Doughnuts of Chicago.

@bandbfoodservice @bandbfoodservice jen@bandbfoods.com

815-834-2621 www.bandbfoods.com 17007 Prime Blvd., Lockport, IL 60441

DINING WITH

AMERICAN FAMILY FIELD • 1 Brewers Way MILWAUKEE, WI 414-902-4452. Home of the Milwaukee Brewers, this is one stadium you should put on your bucket list; it’s absolutely gorgeous. We started off with the Ultimate Brat served with golden German mustard, sauerkraut and onions. Next, we had an order of gourmet nachos with the works to be washed down with premium margaritas. For dessert had had some of the chocolate and vanilla custard. Other Wisconsin favorites not to be missed–beer, cheese curds and pretzels.

CHINATOWN RESTAURANT • 6121 Dempster St. MORTON GROVE, IL847-967-8992. This is another restaurant that has been around for a long time and known for their Chinese cuisine. Their menu is huge. I was in the mood for a lighter meal, so I picked up from here. I tried a couple of their vegetarian egg rolls; which were cooked to a crisp golden brown with a delicious filling and an order of their chicken fried rice. The fried rice was light and cooked perfectly as well. They give you plenty of sauce packets and fortune cookies with your order too.

FIRST WATCH • 302 W Army Trail Rd., BLOOMINGDALE, IL 224-955-2558. This is a breakfast and lunch-only restaurant with limited hours (Open until 2:30pm). They feature an award-winning breakfast, brunch, and lunch favorite that specializes in both traditional and innovative creations, all prepared to order. With a hefty focus on fresh and plenty of gluten-free options, their menu is sure to please. I started off with a plate of their signature “Million Dollar Bacon.” It was drizzled in syrup and had a little kick to it. Then I ordered the delicious Farmhouse skillet which came with two eggs, seasoned potatoes, bacon, avocado, house-roasted onions and tomatoes, cheddar and Monterey Jack cheese. What a treat!

OLLIE’S BARGAIN OUTLET • 4483 Northwest Highway CRYSTAL LAKE, IL 779-220-0317. They are a retailer of closeout merchandise and excess inventory selling good stuff cheap. I’ve never been in an Ollie’s before. Did you know that they have over 500 locations throughout the country? You can browse their store finding books, clothing, foods, housewares, sporting goods, stationery and so much more. They have plenty of munchies to pick including chips and candy. The prices can’t be beat. I was in the store for a long time because they have so much stuff to check out.

SAWA OLD WARSAW • 9200 W. Cermak Rd. BROADVIEW, IL 708-343-9040. This is a Polish Eatery that has been around since 1973. They offer a lovely buffet for a very reasonable price where you can have a smorgasbord of Polish delights. Their soups are all homemade, I started out with the split pea and ham soup followed by a fully loaded salad bar with every imaginable fixing. I tried their stuffed cabbage, the potato pancake with Hungarian Ghoulash on top and some pierogi’s and a Polska Kielbasa. For dessert I had their Polish Kolaczkis cookies which were delicious and some Jello.

WAHLBURGERS • 825 S Randall Rd, ST CHARLES, IL 60174 331-235-5200. This is a themed restaurant featuring members of the famous Wahlburg family (Notably, Mark and Donnie). Nostalgia pieces from their past and present entertainment accomplishments flood the walls of the restaurant and hanging TVs show past and current movies and videos with the actors/entertainers. On the menu, you’ll find Chef Paul Wahlburg’s specialties including the one I ordered: The Double Decker, which features two beef burger patties, government cheese, lettuce, tomato, onion, pickles and Paul’s signature Wahl Sauce. I also had a side of thin, crispy onion rings. The meal and the décor were both very satisfying.

Chefs Tap Soft-Serve Nostalgia

Fine-dining chefs are capitalizing on nostalgia and their own creativity for new takes on soft-serve ice cream , with flavors like purple sweet potato and labneh with pomegranate molasses and sesame brittle. Matcha green tea soft serve with Oreo crumbs and raspberry is on the menu at Maryland’s Ruse, where Executive Chef Michael Correll presents it as a “high end product, but in a fun and playful manner.”

– Source: Salon

Restaurant Spending Shift

Hybrid work trends have shifted the times when many consumers spend at restaurants, from weekday lunch to weekend brunch , according to data from Square. Weekend credit and debit card taps at eateries rose 4.2% last year from 2019, and weekday happy hour taps were up 0.3%.

Separate research from the University of Toronto found that foot traffic in US downtowns has been surging during weekends and evenings.

– Source: CNBC

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Aldi’s Continued Customer Growth

A quarter of US consumers are now shopping at Aldi, according to Aldi US CEO Jason Hart – a percentage that has doubled over the last six years, Hart said. The retailer recently lowered prices on more than 250 items for summer, including snacks and fresh meats and, as a result, fresh meat sales are up 30%, with boneless, skinless chicken breasts “up 50% in movement, and that’s just showing the popularity of low prices and the popularity of Aldi is as high as it’s ever been,” Hart said.

– Source: ABC News

Love’s and Naf Naf are committed to strategically expanding their partnership nationwide in the coming years , with market analysis identifying Tennessee, California, Illinois and beyond, as promising growth territories for both brands.

World’s First Gravy-Themed Roller Coaster

Now Open in Santa Claus, Indiana

Good Gravy! – a $10 million first-of-its-kind family roller coaster opened to the public at Holiday World & Splashin’ Safari in Santa Claus, Indiana. The family boomerang roller coaster takes riders in a train shaped like a giant gravy boat on a 1,500-foot journey through a giant cranberry sauce can and up a 72-foot spike, before repeating the whole ride backwards.

Holiday World theme park is divided into four holidays: Christmas, Halloween, Fourth of July, and Thanksgiving. Good Gravy! is an

At this year’s NRA Show, Rational showcased its new iVario and iCombi, innovative, intelligent cooking systems designed to transform professional kitchens worldwide. The iVario is known for its precision and versatility, combining the power of multiple cooking systems in one, allowing chefs to boil, fry, and steam with unparalleled efficiency, enhancing kitchen operations and culinary creativity. The iCombi, is a state-of-the-art combi oven that integrates intelligent cooking processes to consistently achieve the highest

addition to the park’s Thanksgiving section, including Plymouth Rock Café which serves Thanksgiving dinner every day, a tilt-a-whirl ride named Turkey Whirl, Mayflower swinging ship, and new this year: the Perky Turkey Coffee Shop. The Thanksgiving section also boasts The Voyage, a world-famous wooden roller coaster, which was just ranked in the top 10 roller coasters in the nation by USA Today, and is home to Thunderbird, America’s First Launched Wing Coaster.

quality results, increasing efficiency and production. Pictured above is Rational USA President Simon Lohse along with local dealer Nick Giagkou of Olympus Culinary Solutions and reps from Rational’s local rep firm, Culinary Equipment Group.

Thank you to all of the Food Industry News readers who attended our June Shmoozefest event. Huge thanks to special guest Scott Weiner, Co-Owner and Co-Founder of the Fifty/50 Restaurant Group & Okay Cannabis Dispensaries. Thank you to everyone who took time to Shmooze with restaurant, supermarket and food business owners, chefs and other industry professionals in attendance. Your participation made the event a big hit. Join us Monday, Sept. 9 at 5 p.m. for our next Shmoozefest event featuring Chef Corey Grupe: Executive Chef at HMS Host O’Hare Airport as our special guest.

RBI Buys Carrols Restaurant Group

Restaurant Brands International finalized acquisition of Carrols Restaurant Group in a deal worth around $1 billion. Carrols, the largest Burger King franchisee in the United States, operates 1,023 Burger King restaurants and 59 Popeyes restaurants. – Source: nrn.com

Summer’s Here... Nothing to Fear

New Concept, New Hospitality Group from the Team Behind the Graceful Ordinary

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Since opening doors in 2021, riverfront dining destination The Graceful Ordinary in St. Charles, IL has been met with both local and national recognition , being featured in The New York Times and selected by Chicago Tribune in its 2023 People’s Choice Food Awards for Best Suburban Restaurant, highlighting the team’s outstanding service and elevated menu centered around a wood-burning hearth. Husband-and-wife duo behind the concept, Executive Chef Chris Curren (Blue 13, Fifty/50 Group, Seven Lions) and Megan Curren brought their decades of experience working in the Chicago hospitality industry to their home in the Western Suburbs and paired it with powerhouse developers Conrad and Curt Hurst of St. Charles firm Frontier Development (Arcada Theatre, Riverside Building, Idle Hour Building) to transform a dated BMO Harris Bank into the now lauded restaurant. Assembling that same group, the team is now excited to build upon the momentum by announcing a second restaurant venture in Aurora, set to open in early 2025, and with this forthcoming project, the formation of Chris and Megan Curren’s official hospitality group, O&D Hospitality.

Supercenters in Alliance and North Canton

Meijer recently opened two new 159,000-square-foot

ers in Northeast Ohio , bringing

“As

Executive Chairman Hank Meijer said. “We’re excited to bring our unique shopping experience to customers in North Canton and Alliance while also investing in these communities.”

Meijer opened its first store in Ohio in 1981. By the end of 2025, the retailer will have invested nearly half a billion dollars into the area by opening and remodeling nearly 20 stores, creating nearly 4,000 jobs, and contributing to the missions of local nonprofits. Meijer employs more than 11,000 team members statewide at 55 stores and its distribution and manufacturing facilities in Tipp City. Meijer Opens New

Chris and Megan Curren

Photo courtesy, Matt Reeves

New Conference for Women in Wisconsin Restaurant and Hospitality Industry

The Wisconsin Restaurant Association is thrilled to announce the Women in Hospitality Conference taking place on September 10, 2024 in Madison, Wisconsin.

This one-day conference will connect and recognize women in Wisconsin’s hospitality industry and champion the next generation of leaders. From those starting their career to those already enjoying success in leadership and entrepreneurial roles, the goal is to lift up all women so they can continue to blaze trails in our dynamic industry.

This event is not just about networking and skillbuilding, it’s about empowering and celebrating the incredible women who are shaping the hospitality industry. Attendees can choose from over 11 sessions and enjoy a complimentary lunch paired with an inspiring speaker and recognition of the Top 20 Women to Watch.

This Conference is not just for the c-suite or just for women, it is for anyone in the industry who has leadership potential and wants to learn how to grow in their careers. We encourage both men and women to participate. And suppliers are encouraged to attend as well.

The Women in Hospitality Conference has sponsorship opportunities for companies that are serious about celebrating and empowering women in the restaurant and hospitality industry. A sponsorship package can be created to fit your company’s needs.

Monday, Sept. 9

5 - 9 p.m. Moretti’s Chicago 6727 N. Olmsted, Chicago

Free for Food Business Professionals, Chefs, Owners, and Buyers. Free to Attend, Learn and Network. Free Food Tastings and Raffle Prizes.

Chef Corey Grupe is Executive Chef at HMS Host O’Hare Airport. Corey oversees 58 restaurants at O’Hare and manages a large team of foodservice professionals . He has extensive experience as a chef, culinarian, leader and entrepreneurial owner of Bagels by the Book cafe. Join us for an informative and interesting interview with Corey to discover how he leads his team and manages vendors, who deliver more than 60 truckloads of product to him every week.

Sprinkles, the renowned dessert bakery, enters the retail space with its first line of CPG products: Sprinkles Chocolate Bars and Sprinkles Mini Chocolates . The Chocolate Bars are available in Red Velvet – a rich milk chocolate filled with cream cheese frosting flavored filling, Salted Caramel – smooth milk chocolate filled with salted caramel frosting flavored filling, Sprinkle - a sweet white chocolate loaded with rainbow sprinkles, and creamy Milk Chocolate. Mini Chocolates come in Red Velvet and Salted Caramel flavors and are now available exclusively at over 4,000 Walmart locations nationwide.

Sprinkles varieties photo by Audrey Ma

With many years of experience and multiple distribution facilities throughout the Midwest, MacCARB has developed a reputation as the most trusted beverage gas, and service fulfillment companies around. Whether you need beverage grade carbon dioxide, nitrogen, helium, blended gases or just plain service, MacCARB is your single one stop shop. For Personalized Service, Call us Today! Phone: 877– 427–2499

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Coffee Chains Enter a Growth Mode

Coffee shops are in growth mode in the US due to trends brewing for the past several years, according to a Technomic report finding that the top 20 chains added about 1,400 new units last year. Banners including Dutch Bros., Biggby Coffee, Scooter's Coffee and 7 Brew Drive Thru Coffee are all gaining a bigger following and gaining on leaders Starbucks and Dunkin'. – nrn.com

Soda Diversity Craved by Consumers

A revival of intense ginger sodas delivers non-alcoholic options with a history reaching to the 1800s, and small-batch products like Uncle Waithley's Vincy Brew lean into natural ingredients. "The intense flavors of ginger drinks are exciting, risky and a way to have a safe thrill," said Von Diaz, author of "Islas: A Celebration of Tropical Cooking." – Wall Street Journal

Cracker Barrel Old Country Store announces new seasonal menu offerings including Bee Sting Chicken Tenders and Bee Sting Chicken Sandwich, available now through Aug. 4. Featuring a new house-made sauce, with a flavor that’s a delicious balance of heat and honey sweet.

Aldi is on a Mission for

Rapid US Growth

Aldi is on a mission to deepen its U.S. presence, and that rapid growth is altering its supply chain. During its inaugural supplier summit last week, Aldi executives said that its store expansion across the U.S. is leading the company to change the ways it typically works with suppliers. Aldi used the hour-and-a-half event last Monday to update suppliers on its store growth plans, share its expectations for suppliers and discuss how the two sides can work together better. Over the next five years, Aldi is looking to grow its U.S. footprint by 30% with the addition of 800 new stores — the fastest growth rate in the company’s history.

– Source: Grocery Dive

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Tips for Generating More Summer Income

Warm weather wakes customers from winter hibernation and pushes them to search for restaurants with outdoor seating. What can operations with an outdoor option do to support this surge in business and help prepare for an improved 2025?

Maintain Outside Seating Area

1. A fully-setup outdoor dining area draws much needed attention to the restaurant.

Bill Lecos Owner/Founder: Forklift Restaurant Consulting

2. Power wash sidewalks, walls, and floors frequently.

3. Keep furniture clean and in good repair.

4. Plant fresh flowers as needed.

5. Replace burned out light bulbs.

6. If possible, provide access to shady and sun-drenched areas.

Create a Storm Game Plan

1. Where will guests be reseated?

2. Consider guest and employee safety first.

3. How will a POS system and other valuable items be protected?

Sufficient Staffing Levels

1. Indoor and outdoor schedules.

2. Consider employee-fairness through weather-induced schedule fluctuations.

3. Hire ahead of the employee back-to-school surge.

Evaluate and Reevaluate Menu Performance

1. What sells and what doesn’t?

2. Will items work with increasing outdoor temperatures?

3. Don’t be afraid to make changes.

Plan for Season 2025

1. Visit outdoor spaces of other operations to see what ideas can enhance what you might to next season.

2. Take note in a seasonal operations journal of what might help upgrade your space.

3. If you don’t have a seasonal operations journal, this can be a vital tool for restaurants.

4. When the season ends, plan ahead and design 2025’s outdoor seating area.

5. Add design-plan tasks to next year’s calendar.

Fall and Winter are Coming

1. As the season rounds the bend, share with outdoor guests the warmth waiting for them during the cooler months ahead.

2. Offer a fall incentive to tempt guests into returning.

3. Display inviting, cozy images of the restaurant on website and or promotional materials.

4. Make a slight fall menu change to pique customer interest. Each season brings the opportunity to remind guests what separates your restaurant from the heap. The sunny months before us put people in the mood to be outside. Give customers a welcoming environment to make the most out of their summer dining experience and your success.

Bari Beef Launches the Reuben Roll

Upon a successful launch of their Italian stallion Italian beef rolls, South Elgin based, Bari Beef is launching the Reuben Roll. This delicious simple to cook, easy to eat (egg roll style) roll is filled with house made premium corned beef, creamy “Grade A” Swiss cheese and a touch of sauerkraut.

Red Robin Makes Over Its Loyalty Program

Red Robin has revamped its loyalty program with input from customers who told the chain they want a way to earn rewards faster. Under the new Red Robin Royalty program, members will earn one point for every dollar they spend on a wider range of menu items and every 100 points will be worth a $10 reward toward future orders. – MediaPost Communications

Like the Italian Stallion Roll, the Reuben Roll is expected to be a popular item on fast food and quick service restaurant menus, sports bars, hot bars, concessions, pizzerias and colleges. Menu trend research indicates consumers want to try new items and experiment, which makes Reuben Rolls and great choice to satisfy your guests desires. – For samples and ordering information see the Bari Beef ad on page 41 and call them today.

Cha! by Texas Pete Sriracha Sauce

Texas Pete, a leader in the hot sauce industry, is pleased to assure their valued customers that they are fully equipped to meet the current demand for Cha! by Texas Pete sriracha sauce. They have implemented strategic measures to ensure the consistent supply of our beloved sriracha sauce, guaranteeing that existing customers will experience no disruptions in service along with the ability to add new customers.

our high standards of quality and meet the needs of our expanding customer base.

In response to the growing popularity of Cha! by Texas Pete and the increasing demand for our product, they have expanded our production capacity to meet demand. This proactive step enables them to maintain

“We understand the critical role our Cha! sriracha sauce plays in the kitchens of our operators and meals of our consumers,” said Marion Plumb, Senior Executive VP of Garner Foods, the makers of Texas Pete. “Our investments in production capabilities underscore our dedication to delivering the highest quality products consistently.”

Texas Pete remains committed to upholding the trust and satisfaction of their customers. They appreciate your continued support and look forward to bringing the heat to your meals for many years to come.

YOUR SIGNAGE EXPERTS

IFMA’s 2024 Gold Plate Award Goes to Chris Tomasso

Chris Tomasso, President and CEO of First Watch Restaurant Group, received the coveted 2024 Gold Plate Award from the International Foodservice Manufacturers Association (IFMA) at the close of their 70th Annual Gold & Silver Plate Awards Celebration. Tomasso was nominated in the “Chain, Full Service” category by Ecolab, Rich Products Corporation, and Royal Cup Coffee & Tea and selected from the nine honorees who took home 2024 Silver Plate awards.

and it got in my blood. Everybody in this room knows that once it’s in your blood, it’s in your blood. I love what I do every day ad I consider myself to be so lucky to lead this great company.”

National Restaurant Association Eyes Tech’s Potential to Enhance Dining

Restaurants will excel by balancing the use of technology to make the dining experience more efficient, convenient, and personalized, while still being attentive and customer-focused . This message was underscored by National Restaurant Association President & CEO Michelle Korsmo today during her keynote address delivered to attendees at the annual National Restaurant Association Show in Chicago.

Korsmo emphasized to the owners, operators, and suppliers present that restaurant operators will find success by knowing their target customers.

"Thinking about technology starts with understanding the value proposition you offer your customers, determining their needs, wants, preferences, and behaviors and then tailoring your technology and service accordingly. This is the high tech and high touch approach that is critical in the restaurant business today. It can build loyalty and ultimately lead to growth. Technology has developed significantly in the restaurant industry. Now, each of you are at the crossroads where you must figure out, what is that high tech – high touch balance for your business" said Korsmo during her remarks.

According to the National Restaurant Association's 2024 State of the Restaurant Industry report, the restaurant industry is on track to reach record high in sales. However, the industry isn't typically thought of as high tech. In reality, there is rapid and widespread adoption of new technologies in the industry, with 76 percent of operators say that technology gives them a competitive edge.

Korsmo also noted that the industry is chiefly reliant on its people and the services they provide, reinforcing the importance of remaining high touch and why the customer experience continues to be the paramount differentiator for restaurants.

"Ultimately, the experience you provide in real life is what keeps your customers coming back. How you use technology to interact with them is what converts new customers into regulars and regulars into high frequency guests. Our research shows today's customers demand new, tech-driven ways to interact with restaurants. You must get your technology strategy right for your restaurant. But remember, you can't have a technology strategy that is separated from your value proposition. Ultimately, it is your value proposition that sets you apart and makes you successful," Korsmo said.

In accepting the Gold Plate, Tomasso said, “I ended up in the restaurant industry

The IFMA Gold & Silver Plate Awards is the longest-running and most respected awards program in foodservice. Each year, a distinguished jury of industry experts weighs the merits of candidates who represent the best in the industry. Winners receive the Silver Plate Award and one is chosen by secret ballot to receive the Gold Plate Award for overall industry excellence.

Determining how investments in technology should evolve over time to meet those preferences are a crucial part of this balance, as is using new technologies to help recruit, train and retain employees. Korsmo reiterated that restaurants are facing labor challenges, with operators stating their most significant challenge in 2024 is recruiting and retaining employees.

Korsmo also stressed that rather than displacing workers, technology will enhance job functions across the workforce. Her final call to action to the industry: You do not have to choose between high tech and high touch, but you do need a balance in order to create the best possible experience for customers.

Winner of the IFMA 2024 Gold Plate Award, Chris Tomasso, President and CEO of First Watch Restaurant Group, with his wife, Melissa Tomasso.

An Evening of Icons: The Commodores, Pointer Sisters, and The Spinners will be performing July 11,2024 at the Credit! Amphitheatre 19100 Ridgeland Ave. in Tinley Park, Illinois. Beehive: The 60’s Musical - a Rockin’ Tribute to the Music of the 1960s will be playing at the Marriott Theatre located at 10 Marriott Drive in Lincolnshire, Illinois now through August 11, 2024. James Beard nominated Chef Rodolfo Cuadros opened The Basement in Chicago’s Logan Square neighborhood. The new cocktail lounge will be an ode to the late 90’s and early 00’s suburban life featuring rooms fitted with thrifted interiors, menus packed with nostalgic and classic cocktails, and a menu featuring MidwestAmerican cuisine. Highwood Days with Taco Fest will take place July 18-21,2024 at Highwood Station 317 Green Bay Rd in Highwood, Illinois. Featuring one of the area’s largest carnivals, live music and more! The addition of Taco Fest brings together the region’s best taco-centric restaurants, caterers, and food trucks. IFT means Food Improved by Research, Science and Technology. IFT’s response to the transformative nature of the global food system.

IFT First: Annual Event and Expo will return to McCormick Place in Chicago July 14-17, 2024. Rockin’ Rotary Ribfest will take place at Sunset Park in Lake in the Hills, Illinois July 11-14, 2024. This family-oriented event will feature nationally renowned professional ribbers and great family entertainment. The Rockin’ Ribfest is the signature fundraising event for the Lake in the Hills Rotary Club. Roscoe Village Burger Fest returns for its 17th Mouth Watering Year July 19-21, 2024. Two stages of rockin’ music, arts &

crafts, Kids Zone area and more. Visitors even have the opportunity to vote for Chicago’s Best Burger! Rosie’s Sidekick Sandwich Shop & Catering has opened a second location in the D. R. Horton building on Golf Road in Schaumburg, Illinois. RSSS has been providing Chicago’s Logan Square and west side neighborhoods with gourmet sandwiches, Italian specialties, keto bowls, pizza bread, cannoli and more for over ten years. The Chicago Triathlon, owned and operated by supertri, is the largest urban triathlon in the United States, hosting more than 8,500 athletes and thousands of spectators in the heart of the Windy City. This year, it is making its return to Chicago on August 24 and 25. This unique course starts in Lake Michigan, winds through the streets of the city and finishes in the middle of Grant Park. The Heart of Illinois Fair will take place July 16 - 20, 2024 at Exposition Gardens in Peoria, Illinois. This annual tradition features the best in outdoor entertainment including FREE SHOWS (with admission), Carnival Rides, Motor Sports, plus competitive exhibits and agricultural shows. The Taste of Westmont located on Cass Avenue in Downtown Westmont will take place July 11-14, 2024. Taste of Westmont features live music, two beer tents, carnival great food, Muddy Waters tribute & blues jam, craft show, commercial vendors and kids’ activities. The Village of Rosemont has relocated their Village Hall, Public Safety Department, Chamber of Commerce, RPSD Records Division, and as well as any other village related administrative to: 9501 Technology Blvd. Rosemont, IL 60018.

V&V Supremo Foods, Inc., a leading producer of authentic Mexican cheeses, cremas and chorizo, is proud to announce the launch of its newest product: chicken chorizo. This innovative addition to the company’s chorizo line offers consumers a delicious alternative to traditional pork and beef varieties while maintaining the same authentic flavor, texture, and quality that V&V Supremo is known for.

Redco Foodservice Equipment

Step into a world of culinary innovation and explore excellence at Redco’s state-of-the-art Culinary Center in Itasca , IL. As a trusted distributor of Hoshizaki Ice Machines and Refrigeration for over 30 years, Redco invites chefs, restaurateurs, food service directors, operators, and those in the industry to experience the ultimate in foodservice equipment firsthand.

At the Redco Culinary Center, guests gain invaluable hands-on experience with Hoshizaki equipment, allowing them to explore its features, functionality, and performance in a real-world setting. Our knowledgeable staff provides personalized guidance and recommendations tailored to each visitor’s unique needs, ensuring they find the perfect solution for their kitchen.

Join them for live product demonstrations, where you can witness the power and efficiency of Hoshizaki equipment in action. From ice production rates to energysaving features, guests can see firsthand how Hoshizaki elevates kitchen operations to new heights.

But the benefits don’t end there. Their Culinary Center also offers opportunities for menu development, training, and networking. Chefs can experiment with new recipes and techniques, while staff members receive valuable training on equipment installation, maintenance, and safety protocols.

Don’t miss this opportunity to elevate your culinary game and drive success in your operation. Visit Redco’s Culinary Center in Itasca, IL, and experience the difference quality makes. Schedule your tour today. – You can find the Redco ad on page 44

Is It Time for an Oil Change? Tips for Deep Fryer Oil Maintenance

By Ben Caffrey, Columbus Vegetable Oils

Officer

Proper handling of the oil in your deep fryer between cleanings is crucial to ensuritng the consistency, taste, smell and color of your fried foods . By practicing proper oil maintenance, it not only extends the longevity of the oil but also the lifecycle of your equipment and food safety overall.

Here are a few tips for deep fryer oil maintenance:

1. Avoid Polymerization: Foreign objects in your oil will speed its breakdown, causing the taste to deteriorate more quickly. Of course, this is unavoidable to a certain extent, but you can take steps to guard against it. Like load your fry baskets away from the vat so that loose particles of food and ice crystals don’t end up in the oil.

2. Cross Contamination: Using separate fryers for different foods is an effective way to prevent flavor crossover and maintain the quality and integrity of each dish. For instance, frying fish and then using the same oil for mozzarella sticks can lead to undesirable flavor transfer, as well as potential allergen cross-contact for those with seafood allergies.

3. Oil Degradation: Water can cause oil to break down more rapidly, leading to quicker degradation of the oil quality. This can result in off-flavors and potentially harmful compounds forming in the oil. Also, water and hot oil react violently, leading to splattering and eruptions that can cause burns and other injuries to kitchen staff.

4. Pick the Right Oil: Use high-quality frying oil with a high smoke point, such as peanut, canola, or vegetable oils. Lower temperature oils can break down more quickly and may not produce desirable results. Make sure the proper oil is being used for your dish.

5. Temperature Control: Maintain the proper frying temperature according to the type of food you are cooking. Overheating oil can accelerate its breakdown, while frying at too low a temperature can make food absorb more oil. By maintaining a consistent temperature.

6. Filtering: Regularly filter the oil to remove food particles and debris. This prevents the oil from breaking down quickly and keeps it clean for longer use. Use a fine mesh strainer or a commercial oil filter machine for this purpose.

7. Cooling and Storing: Make sure to place a cover on your fryer at night or during any long stretch of time during the day when it’s not in use. Allow the oil to cool down completely before storing it. Once cooled, strain it again to remove any remaining debris. Store the oil in a cool, dark place in a clean, airtight container to prevent oxidation.

8. Regular Cleaning: Clean the deep fryer frequently. Remove any food residue from the fryer basket and walls using a non-abrasive sponge and mild detergent. Rinse thoroughly and dry completely before refilling with oil.

9. Dispose of Used Oil Properly: Used frying oil should be disposed of responsibly. Many cities have recycling programs for used cooking oil, or you can dispose of it at designated collection points. By following these maintenance tips, you can ensure that your deep fryer oil remains in good condition, resulting in better-tasting fried foods and prolonging the life of your equipment. Columbus Vegetable Oils is a leading provider of oils, fats, dressings, dips and sauces to food service, food manufacturers, retail and private label markets. Starting with modest roots in 1936, today, Columbus operates two distribution centers in Des Plaines, IL., and Reno, NV. The fourth-generation family leads the business as a certified woman-owned company that prides itself on high quality products, superior service and fast delivery. Learn more at www.cvoils.com.

Ben Caffrey, Chief Operations

AROUND CHICAGO

With VALERIE MILLER

Frannie’s Beef & Catering, Inc.

In 1991 on a hot summer day, Vincent DiVincenzo Sr. was heading home from work when he came upon a vacant building on River Road in Schiller Park, Illinois . With his background in the beef business, he and his brother Joe thought about converting the building into a restaurant. Established in 1991, with the assistance of their mother and father (Franca and Rosario DiVincenzo) Frannie’s Beef and Catering became a reality. The restaurant was named Frannie’s after their mother.

For over 33 years, Frannie’s has been serving their famous Italian Beef and Sausage sandwiches, daily fresh cut fries, hot dogs and their very own steak Italian sandwich which is a Rib Eye Steak with marinated tomatoes on French bread or garlic bread. The menu includes appetizers, burgers, chicken sandwiches, a homemade meatball sandwich, a pork chop sandwich and a fish & shrimp dinner. They offer soups, pasta, fresh salads and so much more. They even make their own giardiniera. On the drink menu they offer fresh and homemade Italian Lemonade along with a selection of shakes served with whipped cream and a cherry. Homestyle Catering package are available. The catering menu showcases their delicious Lemon Garlic Chicken, pasta, salad and beef and sausage packages. Full trays feed 25-30 with choices of homemade meatballs, homemade ravioli, eggplant parmigiana, homemade roasted potatoes just to name a few. For an encore, their homemade Italian ice is a wonderful delight.

This is not your typical Chicago style fast food restaurant. In addition to friendly and fast service, they go the extra mile with high quality ingredients and many items, including their Italian Beef which is made in house. Vince’s two sons (Russ and Vince Jr) also assist in the day-to-day operations and thriving catering business.

Frannie’s is located at 4304 River Rd in Schiller Park, Illinois.

Open Monday to Friday: 10 a.m.- 8 p.m. Saturdays: 10 a.m. - 7:30 p.m. and Sunday: 10 a.m. - 6 p.m. For more info visit: franniesbeefandcatering.com

Thank you for being one of our readers.

Illinois Grocery Tax is Ending

Legislators in Illinois have approved a budget that eliminates the state’s 1% sales tax on groceries, according to local media reports. The Illinois Generaml Assembly passed the $53.1 billion spending plan for fiscal year 2025 early Wednesday morning, sending it on to Gov. J.B. Pritzker for his signature. On Sunday, the state Senate voted in favor of the budget, which would go into effect on July 1. The state temporarily suspended the tax starting July 1, 2022, but resumed collecting it last June 30. – Source: Grocery Dive

Fresh Takes on French Cuisine

Simple takes on French dining are relaxing the rules while upholding tradition in Detroit, from filet mignon au poivre in cognac peppercorn sauce at Le Supreme to ratatouille and other comfort food at The French Lady. Classic sauteed foie gras, accompanied by tangy cranberry relish and grape jelly toast points, is on the high-end menu at Cuisine, and roasted duck gets a sweet orange reduction with tangy kumquats at The Statler. – Source: Eater

Mason’s Lobster Rolls Opens 30th International Location

Mason’s Famous Lobster Rolls, the largest brick-andmortar franchise known for its indulgent yet accessible Maine-sourced seafood, recently opened its 30th location and first international location in Milan, Italy

Unlike the langostino lobster typically found in Europe, Mason’s offers the unique and superior quality of Maine lobster in a casual setting. This new location in Milan caters to the increasing European demand for premium lobster, further broadening access to the authentic taste of a cherished U.S. luxury.

“Our entrance into the European market represents a ignificant milestone for Mason’s Famous Lobster Rolls,” said Dan Beck, founder and CEO of Mason’s. “The response from our customers abroad has been incredible, and they specifically appreciate the unmatched quality of Maine lobster, celebrated for its fine texture and rich flavor. Our Milan location is just the beginning of our plans to expand throughout Europe.”

It’s Summer. Don’t Forget the Ice!

Gelato Flavors

Berry, Berry Raspberry, Butter Pecan, Cappucino, Chocolate Peanut Butter, Dark Chocolate, Cinnamon Vanilla, Coconut, Cookies & Cream, Hazelnut, Lemon, Mint Chocolate Chip, Peppermint, Pistachio w/ Nuts, Pumpkin, Roasted Banana, Salted Caramel, Spumoni, Strawberry, Strawberry Stracciatella, Tiramisu, Vanilla Bean

Italian Ice Flavors

Berry, Berry Raspberry, Blue Raspberry, Chocolate, Cherry, Grape, Kiwi Strawberry, Lemon, Lime, Mango, Orange, Passion Fruit, Peach, Pineapple, Pomegranate, Rainbow Sherbet, Strawberry, Watermelon

Located at Via Torino, 73, Mason’s Milan is set in a fastcasual dining atmosphere, inviting guests to indulge in the simplicity and sophistication of its menu. While it features the classic lobster rolls that Mason’s is celebrated for, the Milan menu boasts some local twists including While it features the classic lobster rolls that Mason’s is celebrated for, the Milan menu boasts some local twists including Campari and a new lobster roll “Diavolo” with local ‘Nduja sauce. For more info, please visit: www.masonslobster.com

More Americans Find Fast Food Too Expensive

A majority of Americans (62%) are eating fast food less frequently due to rising prices, while 78% of consumers said eating fast food is seen as a luxury, according to a LendingTree study of 2,000 U.S. adults completed in April. Sixtyfive percent said they were shocked by

the price of a fast food order within the past six months. Several chains, including McDonald’s and Wendy’s, noted a decline in traffic last quarter as lowincome customers have pulled back from spending. Many operators are planning value-oriented offerings this year to bring customers back. – Source: Restaurant Dive

•

• Free Quotes and Sample Pallets

• Made in Illinois

Check our quality and pricing. Call Matt Yoder Today!

Foodservice Updates at Three Major C-Store Chains

GPM Investments, the c-store arm of Arko, has switched to Nathan’s hot dogs at more than 450 locations, according to an announcement from the company. It will consider adding Nathan’s hot dogs to other sites in the future. Additionally, both 7-Eleven and Casey’s announced new food items on Wednesday – ultimate pepperoni pizza for the former and BBQ pulled pork pizza and King’s Hawaiian pulled pork sliders for the latter company. All three c-stores are among the cohort of convenience retailers looking to grow their foodservice sales and compete with QSRs.

– Source: C-Store Decisions

Keeping Cool

The best way to avoid a heat-related illness is limiting exposure outdoors on hot days. According to the CDC:

• Air conditioning is the best way to cool off.

• Drink fluids, even if you don’t feel thirsty, and avoid alcohol.

• Wear loose and lightweight clothing, and wear a hat if sunny.

• Replace the salt lost from sweating by drinking fruit juice or sports drinks.

• Avoid spending time outdoors during the hottest part of the day, from 11 a.m. to 3 p.m.

• Wear sunscreen –sunburn affects the body’s ability to cool itself down.

• Pace yourself when you run or otherwise exert your body.

Expect Big Changes in Service on Refrigeration Equipment

The government has consistently compelled refrigeration equipment manufacturers to alter their equipment and refrigerants to mitigate global warming. This equipment is, and will continue to be, highly sophisticated, making it necessary for service technicians to adhere to more stringent safety measures, undergo increased technical training, certifications, and gain expertise. Consequently, it will become increasingly challenging to find reliable, trustworthy contractors who grasp the importance of proper execution to prevent breakdowns and extend the lifespan of equipment.

For years, locally-based Mechanical24 has diligently trained its team of service specialists in cutting-edge technologies, resulting in a cadre of HVAC and refrigeration food service equipment maintenance and repair experts. This approach aids customers in operating with minimal or no service interruptions. The company’s mission is to provide customers with innovative solutions aimed at reducing equipment ownership costs, maintenance expenses, service charges, and energy consumption.

One example of this is that equipment buyers can now opt for equipment acquisition with minimal upfront costs, instead choosing ownership through low monthly payments inclusive of all maintenance and service for coolers, freezers, heating, ventilation, air conditioning equipment, and rooftop units. The company’s ice machine leasing division, Icesolutions24, has been leasing ice machines for nearly a decade, offering a fixed monthly expense covering all maintenance, service, and parts, including filter replacements. This successful leasing model is now being extended to refrigeration equipment sales.

– To discover how Mechanical24 save you money and reduce your breakdowns, see their ad on page 16

LEAD (Leadership, Exploration and Development), a branch of nonprofit GLEAM Network that provides affordable access to premier networking opportunities, expert insights and personal development resources to the next generation of hospitality industry leaders, hosted keynote speaker, McDonald’s USA Senior Vice President and Chief Development Officer, Tabassum Zalotrawala, at its networking event on Thursday, June 6 at Chicago’s Hayden Hall. Also speaking at the event was founding GLEAM board member and top food & restaurant industry executive Carin Stutz. Stutz has served as Native Foods president/CEO, Red Robin EVP and chief operating officer, McAlister’s Deli president, Cosi president and CEO, and more.

The Nobility of Service

When hiring someone that will deal with your customers, be sure to ask them how they feel about serving others. If they don’t know, they’re probably not the best fit for that position.

Ask any great manager, server or hospitality professional the same questions and you’ll get answers like “I love to make others feel special,” or, “It makes me feel good to give people what they like,” or, “It is very rewarding.” These are the right answers to this question.

Don’t risk hiring someone who is not eager to serve, as they will have less patience with your customers and will probably make their unwillingness apparent when dealing with your clientele. Hire happy people who love to serve!

Coke Bottler Goes to Paper Carriers

Philadelphia-based Liberty Coca-Cola Beverages has started delivering multi-packs for bottles that feature paper-based carriers in a bid to eliminate plastic ring use. The bottler is the first distributor in the world to use the PETCollar Shield Plus enclosures from WestRock, according to a Liberty statement. – Source: WCAU-TV

Michelin Launches Guide to Mexico

A 10-foot-wide taco stand in Mexico City called Taquería El Califa de Leon is one of 18 restaurants in the first Michelin Guide to Mexico, earning a star for its four-item menu of fresh corn tortillas and high-quality meat. Quintonil and Pujol, also in Mexico City, each received two stars. – Source: CNN

Amazon to Deploy Fleet of 50 EV Trucks

Amazon will be rolling out about 50 heavy-duty electric trucks in the Southern California area , the largest fleet in the nation, in its ocean freight operations. The battery-electric Class 8 Volvo VNR Electric trucks, with a range of up to 275 miles, are moving containers from the ports of Los Angeles and Long Beach to fulfillment centers and delivery stations.

– Chain Store Age

Congratulations to Mike Coker, founder of Coker Service Inc. (CSI) and C-Soap, which celebrated its 40th anniversary at this year’s NRA Show in Chicago. Mike’s companies have excellent reputations for providing quality service on foodservice equipment and refrigeration and providing the industry with cost-effective dish machine rental, leasing and chemical programs. The family-owned firm has branches serving the metro Chicago, Austin and Dallas Texas markets.

Auguste Escoffier School of Culinary Arts’ culinary arts degree program is now available in hybrid format for students in the Austin, Texas area . The new 60-week hybrid option incorporates online lecture courses with in-person, on-campus kitchen classes, Farm To Table Experiences, and a required 12-week in-person industry externship, for students interested in earning Escoffier’s Associate of Applied Science (AAS) degree in culinary arts.

Target Celebrates Food Strategy

Target generates 23% of its total sales from food and beverage and is leaning into the segment with its new value-focused dealworthy store brand while planning to introduce 2,000 new food and beverage items this year, leading a company shift “from not just selling food to actually celebrating food,” said Rick Gomez, chief food, essentials and beauty officer, said of the retailer’s grocery strategy. “We think of ourselves as curators, with a magical mix of big national brands, our own brands that are exclusive, but then also small emerging brands that are on track,” Gomez said.

– Source: AP

Bonchon’s New Chicken Sandwich Joins the Ranks

The chicken sandwich wars now has one more contender. The Korean-American concept Bonchon recently launched a new fried chicken sandwich for the first time as part of a “menu renovation” for the 435-unit chain, which is based in Dallas. For the 135 units in the U.S., the new sandwich is around $12 with fries, said U.S. CEO Suzie Tsai.

“This sandwich is huge. It almost puts our buns to shame,” said Tsai. “We don’t dare claim to be the next big chicken sandwich, but it’s very lunch friendly and we think we’re going to see good things coming out of

that. In tests, it does very well.” The star at Bonchon, however, remains the bone-in chicken, which is double fried and super crispy. And it’s served with Korean sauces, like the soy-garlic or spicy. Coming back this fall is the popular Yum Yum sauce, which falls into the “swicy” trend, with a little heat and a little sweet flavor, but “it won’t make your head sweat,” said Tsai. Chicken overall is about 70% of the menu mix at Bonchon, and tends to be the center of the plate, she said.

– Source: Restaurant Business

Auctions and Appraisals

and Max’s Chimichurri Seasoning.

Bakery Products Market size is set to grow by USD $234.68 billion from 2024-2028. Growth in demand for private-label bakeries boost the market. -Technavio Private-label bakeries in supermarkets and hypermarkets offer a wide range of baked goods, including healthier options. Foodworks is revolutionizing corporate dining with its innovative Celebrity Chef ALIST program, described by Foodworks President John Coker as a “personal concierge to the country’s best chefs.” This initiative brings America’s top culinary talents to hosted parties and events nationwide, offering cooking demonstrations, catering, and unique culinary experiences. Fiddleheads Coffee has been selected as the recipient of the esteemed “Best of the Burbs Coffee Shop” award by Milwaukee Magazine. This recognition celebrates Fiddleheads Coffee’s commitment to excellence in providing superior coffee, bestin-class food, and unparalleled community engagement. Four Seasons Hotel St. Louis, in collaboration with Horseshoe St. Louis, announces the opening of Ramsay’s Kitchen By Gordon Ramsay, the first restaurant in St. Louis from multi-Michelin-starred Chef Gordon Ramsay. Inspired by Chef Ramsay’s travels abroad, the Ramsay’s Kitchen concept takes guests on a global culinary journey. Hyatt Hotels Corporation doubles down on Latin American Growth with 30+ planned openings through 2027. Upcoming openings in Latin America & the Caribbean enhance Hyatt’s leadership in luxury, resort and lifestyle, creating unforgettable experiences in destinations that matter most to guests and World of Hyatt members. Pierogi Fest will be held June 26-28,2024 in Whiting, Indiana. The Fest provides an annual opportunity for people to return to their roots, celebrate their heritage, and have a lot of fun.

Numerous live music acts will be performing throughout the event, and dozens of food vendors will be serving up tasty eats to enjoy. The global beverage vending machine market , which was valued at US$ 22.77 billion in 2023 is projected to more than double to US$ 43.04 billion by 2032, registering a robust compound annual growth rate (CAGR) of 7.56% during the forecast period from 2024 to 2032. – Astute Analytica The Henry Ford Museum dives into the rich history of the American diner and its leading expert, Richard (Dick) Gutman with its new exhibition, Dick Gutman, DINERMAN, that opened in May, in the new Collections Gallery located in Henry Ford Museum of American Innovation in Dearborn, Michigan. The Kiwanis Club of Western Kenosha presents, Taste of Wisconsin July 26-28,2024, a one-of-a-kind festival celebrating the best food and beverages of the area. Celebration Place at Kenosha’s Harbor54th St, & 1st Avenue (East of the Museums) in Kenosha, The Ohio State Fair will be held July 24-August 24, 2024. Located in the heart of Columbus, OH, the Ohio State Fair is one of the longest-standing state traditions since it began in 1850. Immerse yourself in activities and exhibits including interactive educational displays, sporting competitions, fine arts show, youth agricultural competitions, horse shows and so much more. The Board of Trustees of the Culinary Institute of America announced the appointment of Michiel Bakker as the college’s sixth president, effective September 1, 2024. Bakker will further the CIA’s eightdecade legacy of leadership and excellence. Bakker succeeds Dr. Tim Ryan, the Institute’s longestserving president, who held the role since 2001 and who moves into the new role of chancellor.

McCormick Grill Mates announces its new Max The Meat Guy Seasoning Blends, three spice blends designed to give serious grillers ‘max-imum’ layered flavor. The new McCormick Grill Mates x Max The Meat Guy Seasoning Blends line includes: Max’s All Purpose Seasoning, Max’s Xtra Coarse Seasoning

Red Lobster Filed for Bankruptcy

Red Lobster filed for Chapter 11 bankruptcy protection with the U.S. Bankruptcy Court for the Middle District of Florida, the company said in a press release on Sunday. The company plans to use the proceeding to improve operations, reduce its number of locations to simplify its business and pursue a sale of “substantially all of its assets as a going concern.” As part of its filing, the chain said it has entered into a stalking horse purchase agreement with an entity formed and controlled by its existing lenders.

– Source: Restaurant Dive

veterans or currently

American offers a robust network of support for service members and veterans through its partner programs and offers generous benefits to service members and their families when traveling on both official orders and personal travel.

Invest in the Future of Hospitality: Support IRAEF Scholarships

Help Deserving Students Achieve Their Culinary Dreams

The high cost of continuing education can be a barrier for many talented students passionate about the hospitality industry. That’s why the Illinois Restaurant Association Educational Foundation (IRAEF) offers over $100,00t0 annually in scholarships. Make a lasting impact: Since its inception, IRAEF has awarded over $3.3 million in scholarships to high school students pursuing careers in hospitality. Your generous contribution can help bridge the financial gap and empower the next generation of culinary leaders.

Benefits of Donating $5,000 or more to a Named Scholarship:

• Leave a legacy: Name a scholarship after your company or a loved one.

• Personal connection: Present scholarships directly to recipients and learn about their aspirations.

• Recognition: Receive prominent logo placement and program listing online and in print, along with a podium mention.

• Engagement opportunities: Provide mentorship, judging expertise, or volunteer support to students.

• Contribute to student success: Help us fill student goodie bags for a memorable experience.

Donors can join us in celebrating the future of hospitality at the Scholarship Luncheon Ceremony on Saturday, July 13, 2024

Visit: illinoisrestaurants.org/page/IRAEFGetInvolved to learn more about the foundation’s program, please contact jblomquist@illinoisrestaurants.org Invest in tomorrow’s culinary stars.

Gratitude to Stephen Sexton Family Memorial Foundation for their significant gift to the Scholarship Fund. Donate to IRAEF scholarships today.

Citrus Flavors Added to Beverages is Trending

With flexibility and functionality driving increased beverage purchases, citrus flavors are growing across beverage categories due to their perceived health benefits , said Jennifer Zhou, ADM’s global

BOOKSHELF

Bourbon

Land

Author: Edward Lee

product marketing and senior director of flavors. Innovative pairings such as jalapeno with blood orange and honeydew lemonade help pique consumer interest, Zhou added.

– Source: Beverage Industry

Publisher: Artisan ISBN-13: 978-1648291531

In his highly anticipated follow-up to the James Beard Award-winning Buttermilk Graffiti, Edward Lee examines his favorite libation: bourbon – with recipes, essays, history, profiles, distillery tours, and more.

Knowledgeable, entertaining, and more than a little infatuated with his subject, award-winning food writer and chef Edward Lee gives us his insight into bourbon, telling us everything we should know about the mellow honey-brown treasure that’s put Kentucky on the global map:

how bourbon is made, its history, and how to read a label. A look inside the famous distilleries. The influence of oak. Tours of Kentucky’s bourbon regions. How to taste bourbon like a professional. And, in the most delicious surprise, how to cook with bourbon, with 50 recipes from Bourbon-Glazed Chicken Wings and Blackened Salmon with Bourbon-Soy Marinade to a Bourbon and Butterscotch Pudding. Plus the best Old-Fashioned you’ll ever mix.

Playa Bowls Signs 14 Multi-Unit Locations for First Quarter, 2024

Playa Bowls, the nation’s leading superfruit bowl shop specializing in acai, pitaya, mango, green and coconut bowls, juices, smoothies, cold brew and more, has announced the signing of 14 multi-unit franchise commitments during the first quarter of 2024. These commitments will introduce 63 new shops in key markets, including Manhattan, Sarasota, Phoenix, and Miami among other regions. Playa Bowls also signed 9 additional single unit franchises in the first quarter. With 20 new locations already opened since the start of the year, Playa Bowls is on track to open 75 locations and secure more than 100 franchise commitments.

Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY

Vikram Singh is the owner of Kama Bistro , a collaboration between him and his Hall of Fame chef father, Manmohan Singh, which brings traditional Indian recipes and techniques to diners. Everything in the kitchen is made fresh from scratch and combines authentic recipes with cuisines from other cultures to create a unique and progressive dining experience. The fusion favorites include dishes such as Tandoori Chilean seabass, BBQ Ribs Namaste, and Charcoal Grilled Prime Ribeye, all cooked using traditional techniques such as the charcoal tandoor grill and sous vide. They currently have two locations in La Grange and Wicker Park (Chicago).

Allison Collins is president of Select Brands LLC, producers and purveyors of Mumbo BBQ Sauce, a Chicago Style BBQ Sauce that has been popular since 1950. The sauce was crafted by her father, Argie B. Collins, who was a well-respected South Side of Chicago restaurateur and pit master. During his restaurant’s heyday, a wholesale division was launched which offered his sauces to retailers and other restaurants. Today, the restaurants are gone but the sauce business remains strong, headed by Allison who is carrying on the family tradition by offering the sauce which contains no preservatives, no high fructose corn syrup, no artificial colors or flavors, and is gluten-free. If you are ready to upgrade the flavor of your food, contact Allison today for a free sample of her delicious sauce. You can see her ad on page 16

Ken and Lynn Wier own i2i Design, a company building hospitality furniture just for you. Their locally based company handcrafts and affordably manufactures interiors that reflect the individuality of each of their clients’ businesses to help set them apart. And, since everything is custom, you’ll get the opportunity to maximize your space while creating efficiency and beauty, all delivered on time and on budget. If you are in the market for wood tables, wall units, server or host stations, bars, wood walls, or other furnishings, check out i2i Design. They deliver excellence the way that only a family-owned and operated company can.

Tom Zarlingo is the second generation of leadership at Chicago Heights, IL-based Zarlengo’s Italian Ice and Gelato. Among other items, Zarlingo is famous for their delicious “Italian Ice Tubes” which are sold at restaurants and retailers across the Midwest. Because they manufacture everything in-house, they have the ability to produce product to order and deliver on time both directly and through distributors.

Amy Sherman is the founder and owner of The Faucet Professionals, a certified woman-owned company dedicated to simplifying the distribution and procurement of commercial plumbing supplies. Amy’s company has fixtures and replacement parts for almost every major brand of plumbing fixture and faucets used in food businesses. Her 18 years of experience in serving food business owners like you give her the ability to understand your needs and save you time and money. She will only deal with quality manufacturers to help clients avoid issues. When you are ready to replace your faucets or plumbing fixtures, contact Amy. You’ll receive fast, knowledgeable service.

Rich Smice is with Woodland Gourmet, a Waukegan, Illinoisbased company that has been cultivating culinary passion for over 30 years. Woodland Gourmet, formerly Woodland Foods, has been a trusted source of culinary inspiration, deeply rooted in global flavor knowledge and exploration of specialty and dry ingredients. With an unparalleled passion for innovation, partnership with customers to craft custom solutions, responsible ingredient sourcing, and operational excellence, Woodland Gourmet cultivates lasting partnerships through collaborative efforts that cater to the diverse needs of foodservice, industrial, and retail customers for all of their dry foods, including spices, grains, noodles, and more. If you are looking for a supplier that can deliver excitement and excellence to your menu, look to Woodland Gourmet.

Jones Soda: First National Craft Soda Brand to Launch 7.5 Ounce Cans with Jones Minis

Jones Soda Co. announces the launch of 7.5 ounce mini cans with its new Jones Mini product . Jones, the original craft soda known for its great taste, unconventional flavors and iconic brand, is selling Jones Mini in 700 Walmart stores nationwide, with more retailers to follow.

In addition to the launch of Mini Jones, Jones Soda has branched into alcohol and food service, including distribution through Dot Foods. The company also recently announced a multi-year partnership with Street League Skateboarding (SLS) to champion action sports and amplify the innovative spirit of SLS events, while expanding the Jones crossover cannabis brand, Mary Jones, into the ultra-popular HD-9 market.

Foodservice Updates at Three Major C-Store Chains

GPM Investments, the c-store arm of Arko, has switched to Nathan’s hot dogs at more than 450 locations, according to an announcement from the company. It will consider adding Nathan’s hot dogs to other sites in the future. Additionally, both 7-Eleven and Casey’s announced new food items on Wednesday – ultimate pepperoni pizza for the former and BBQ pulled pork pizza and King’s Hawaiian pulled pork sliders for the latter company. All three c-stores are among the cohort of convenience retailers looking to grow their foodservice sales and compete with QSRs.

– Source: C-Store Decisions

The Dyrt Announces Best Places to Camp, 2024: Top 10 in Midwest Region

Each year, The Joint civic Committee of Italian Americans presents the Dante Awards, recognizing integrity in the media and public service. The 2024 recipients were Phil Ponce of WTTW and Chicago Vice Mayor Walter Brunette Jr. The chairman of the JCCOIA is Ron Onesti, owner of the Arcada and Des Plaines Theaters as well as several restaurants.

U.S. News Releases 2024-2025 Best Places to Live Rankings

Indiana Dunes State Park: Indiana

9. Lamb’s Resort: Minnesota

10. Johnson’s Shut-Ins State Park: Missouri

U.S. News & World Report, the global authority in rankings and consumer advice, unveiled the 2024-2025 Best Places to Live in the U.S. The new list ranks 150 major U.S. cities based on value, desirability, job market and quality of life. Naples, Florida, took No. 1 this year due to its strong job market and quality of life scores. New data considerations – including a shift from metropolitan area-based data, used in previous editions of the rankings, to city-based data – resulted in many new appearances in the top 25 from places located in the Midwest and South.

Healthier Ingredients Will Peak Consumer Interest

Consumer desire for better-foryou foods will drive the ingredient market in coming years, leading to an increased interest in omega-3 fatty acids, antioxidants, probiotics, soy protein and beta-carotene, according to research from Business Research

Growth of the Top 500 Chains

The Top 500 U.S. restaurant chains grew sales by 7.5% last year to over $417 billion , according to a preview of Datassential’s annual top 500 chains report, The Datassential 500. Price increases helped grow sales despite a slower year for unit growth. These chains increased units by 2% to 238,152, per the report preview that was released Wednesday. Despite closing thousands of units in recent years, Subway remained the top chain by unit count with 20,133 locations. Starbucks came in second with 16,346 units and McDonald’s in third with 13,449 units.

– Source: Restaurant Dive

La

Company. MycoTechnology has discovered a natural sweetener in honey truffles and Kerry has introduced a nosodium salt replacement while other companies are focusing on natural food colors, facility expansions, and innovating alternative proteins. – Food Dive

Preferida: Chicago-Based and Family-Owned Since 1949

This year marks a significant milestone for the iconic Mexican food brand that has been delighting taste buds for 75 years. Since its inception in 1949, La Preferida (meaning “the preferred’) has not only become a household name in the Midwest, but has also carved a special place in the hearts of food enthusiasts nationwide.

Even from its humble beginnings as a small storefront, La Preferida has always maintained its passion for bringing the vibrant flavors of Mexico & Latin America to American kitchens. This landmark celebration stands as a testament to the enduring legacy of evolution, flavor adventure, and trust the brand has built with its committed followers.

“We are thrilled to mark this incredible milestone and reflect on the journey that has brought La Preferida to where it is today,” said David Steinbarth, President of Branded and grandson of the brand’s founder. “Our commitment to delivering the most authentic Mexican flavors remains unwavering, and we are grateful for the loyal customers who have made La Preferida a beloved part of their family traditions.”

KEEP RESTAURANTS SAFELY OPEN

PASS & REPLENISH THE RESTAURANT REVITALIZATION FUND (RRF)

EXPAND OUTDOOR DINING

LEGALIZE COCKTAILS TO GO

CAP FEES FROM DELIVERY SERVICES

SUPPORT FOODSERVICE WORKERS WITH OUR RESTAURANT EMPLOYEE

RELIEF FUND GRANTS

PROVIDE BREAKING UPDATES & GUIDANCE

Craveworthy Brands (“Craveworthy”,) the innovative fast casual restaurant platform company that is home to leading food and dining concepts such as BD’s Mongolian Grill, Dirty Dough, Flat Top Grill, Genghis Grill, Krafted Burger Bar + Tap, Lucky Cat Poke Co., Pastizza Pizza & Pasta, Scramblin’ Ed’s, Sigri Indian BBQ, Soom Soom Mediterranean (“Soom Soom”,) The Budlong Southern Chicken (“Budlong”,) and Wing It On!, has announced that it has completed the acquisition of Untamed Brands (“Untamed”,) the multi-brand operator and parent company of taim Mediterranean Kitchen (“taim”) and Hot Chicken Takeover (“HCT”.)

C

“ The word abbreviation sure is long for what it means. ” – Zach Galifianakis

How It’s Made: Trendler Seating

Chicago-based Trendler, Inc. is a family-owned manufacturer of high-quality swivels, chairs, and barstools, serving the food industry since 1932. Known for their short turn-around times and in-house manufacturing, Trendler ensures stringent quality control and exceptional customization capabilities. This approach allows them to meet client-specific needs on time and within budget.

Trendler’s legacy of excellence stems from generations of knowledge and a steadfast commitment to quality. By producing everything in-house, they maintain rigorous standards and offer unparalleled flexibility, making them a trusted name worldwide.

In the current market, buyers are more open to exploring new vendors, presenting an opportunity for Trendler to showcase their superior craftsmanship and bespoke solutions. Their manufacturing plant, located on Chicago’s Southwest side, exemplifies their meticulous production process, ensuring each piece meets the highest standards of durability and aesthetics.

Trendler’s deep understanding of the food industry's unique demands positions them as a reliable partner for custom furniture solutions. With a focus on quality and customization, Trendler continues to deliver products that enhance both functionality and visual appeal in dining spaces.

A new study published in the Journal of Nutrition showed that eating 100 grams of prunes daily may help prevent changes in fat distribution around the central region of the body, especially belly fat. Prunes are a nutritional powerhouse that may benefit gut microbiome health, bone health, heart health and more. Avalanche Bay Indoor Waterpark Hotel is located in Boyne Falls, Michigan, 14 miles south of Petoskey, Michigan. The park is located within the Boyne Mountain Resort property making it part of a top family vacation spot in Michigan and the Midwest. Avalanche Bay is the largest indoor water park in Michigan. A visit to the Liberty Bell Center is one of the 10 most essential things to do on your first visit to Greater Philadelphia. The Liberty Bell Center is also one of 26 sites that make up Independence National Historical Park. The Liberty Bell shines as one of the world’s most recognizable symbols of freedom. One of the best ways to practice UV safety is to wear sunscreen every day.

The “Teaspoon and Shot Glass Rule” recommends using one teaspoon of sunscreen to the face and neck, and enough sunscreen to fill a shot glass, approximately one ounce for all other exposed areas on the body. Research shows that school meals are the most nutritious food source for American schoolchildren, thanks in large part to the work of school nutrition professionals, parents, school meal partners, the food industry, and U.S. Department of Agriculture to make school meals healthier over the past decade. Strawberries are rich in plant compounds, antioxidants and Vitamin C. Wash your strawberries before eating. Place in a colander and rinse with cold running water, pat dry. Store in an airtight glass container on top of a paper towel in the refrigerator. The Florida Keys Overseas Highway, the

southernmost leg of U.S. Highway 1, is sometimes called the Highway That Goes to Sea. When you leave mainland Florida, the highway stretches for more than 100 miles through the island chain. On your left side, the Atlantic Ocean and on your right lies Florida Bay and, farther south, the Gulf of Mexico. The Institute of Culinary Education is one of the largest and most diverse culinary schools in the world with campuses in New York and Los Angeles. Established in 1975, ICE offers six- to 16-month in-person and online career training programs in Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts, Restaurant & Culinary Management and Hospitality & Hotel Management. The median-priced home in the U.S. now costs a staggering $332,494, meaning prospective buyers need an annual income of at least $119,769 to afford it with a 10% down payment, according to a new survey from Clever Real Estate, a St. Louis-based real estate company. The Quaker Oats Company, headquartered in Chicago, is a unit of PepsiCo, Inc. one of the world’s largest consumer packaged goods companies. For more than 140 years, Quaker’s brands have served as symbols of quality, great taste and nutrition. Tongs are an essential tool needed for grilling. The most common tong size is 16 inches. Using tongs prevents your hands from getting burned by the heat and make it easier to move, flip and grab the food off your grill. Trunk Bay in St. John, U.S. Virgin Islands, was named the #1 Beach by The World’s 50 Best Beaches (Presented by Banana Boat). This annual list, curated by a panel of travel experts, influencers, and enthusiasts, showcases the most breathtaking and soughtafter beaches around the globe.

Gordon Ramsay Becomes First-Ever Welchs Fruit Snacks Chief Fruit Officer Underscoring Brand Commitment to Using Whole Fruit as Its Main Ingredient

The Culinary Icon Appears as New Face of the Brand in Welch’s Fruit Snacks First Television Commercial and Biggest Campaign in Brand History, Titled ‘Wholly Fruit’

Starving for more online sales?

Apple Growth Partners Page 12

AD DESIGN

Food Photo Studio Page 24

ADVERTISING

Food Industry News

AIR CONDITIONING-SYSTEMS CLEANING

Olympia Maintenance

AIR FILTERS-SALES & SERVICE

Olympia Maintenance

APPETIZERS

224-585-3315

630-283-0038

847-699-3300

708-344-0344

708-344-0344

Bari Beef Page 41 847-895-7555

ARCHITECTS

Sarfatty Associates

ARIEL LIFTS

Voss Equipment

ARTIFICIAL INTELLIGENCE(AI) CONSULTANTS

847-920-1100

708-596-7000

IT Impact Inc 312-806-7438

ASIAN FOOD PRODUCTS

Kikkoman Sales USA

ASPHALT SERVICES

630-954-1244

WPC Asphalt Services Page 04 847-923-8635

ASSOCIATIONS

GARC Page 18 847-824-6941

Illinois Restaurant Association Page 31 312-787-4000

Wisconsin Restaurant Association 608-216-2809

ASSOCIATIONS & TRADES

Illinois Pork Producers Association 217-529-3100

Specialty Food Show 212-482-6440

ATTORNEYS

Reveliotis Law PC Page 26

AUCTIONS

312-230-0160

Rick Levin & Associates Page 21 312-440-2000

AUCTIONS & LIQUIDATIONS

K & L Liquidation Page 24 847-854-9913

Chesterfield Awnings Page 28

AWNINGS - SALES & SERVICE

Thatcher Oaks Awnings Page 10

BAGS-CUSTOM PRINTED

Bulldog Packaging

BAKERS-WHOLESALE

Il Mulino di Valenzano Bakery Page 12

Lezza Spumoni & Desserts Page 21

708-596-4434

630-833-5700

630-458-1152

847-671-5216

708-547-5969

Eli’s Cheesecakes 773-736-7417

Ideal Bakery 773-631-6897

JR Dessert Bakery 773-465-6733

BAKERY-PRODUCTS

Chef’s Kitchen/Dearborn Page 42

773-801-1600

Instantwhip Chicago Page 30 773-235-5588

BAKLAVA

Libanais Sweets

BANNERS & POSTERS

Accurate Printing

BAR STOOLS

Chicago Booth Page 40

New SBL Inc Page 46

773-376-8280

BEER GAS MacCARB Page 10 877-427-2499

BEVERAGES

Boba Direct Page 06

BOBA DRINK SUPPLIES

Boba Direct Page 06

866-4US-BOBA

866-4US-BOBA BOOTHS

Chicago Booth Page 40

773-378-8400 Waco Manufacturing 312-733-0054

BOOTHS-UPHOLSTERERS

Chicago Booth Page 40 773-378-8400

BREAD & ROLLS Il Mulino di Valenzano Bakery Page 12

847-329-5060

708-824-0058

773-378-8400

Trendler Inc 773-255-4407

Waco Manufacturing 312-733-0054

BAR SUPPLIES

Ramar Supply Co Page 16

708-233-0808

Schultz Supply 708-652-2020

BATCH FREEZERS

Kool Technologies Page 30 630-483-2256

BBQ SAUCE

Mumbo BBQ Sauce Page 22 773-994-8889

Ken’s Foods 800-633-5800

BBQ SAUCE- RUBS & SEASONINGS

Pork Mafia Inc Page 13 312-543-5368

CALAMARI

Fisherman’s Pride Page 48

CANNOLI & CANNOLI PRODUCTS

800-543-2110

Lezza Spumoni & Desserts Page 21 708-547-5969

CARPET CLEANING

Sexton Group Floor Care Page 47 847-827-1188

CARRY OUT PACKAGING

Bulldog Packaging

CARRYOUT & CATERING PACKAGING

Alfa Restaurant Supply

CASH & CARRY OUTLETS

DELIVERY SERVICE

Delivery First Page 02 312-900-9868

DESSERT SUPPLIES

Fox Valley Farms 630-231-3005

DESSERTS

Chicago Sweet Connection Page 45 773-283-4430

Eli’s Cheesecakes 773-736-7417

630-458-1152

773-588-6688

Chef’s Kitchen/Dearborn Page 42 773-801-1600 CHAIRS

Trendler Inc

CHAIRS-COMMERCIAL

773-255-4407

Chicago Booth Page 40 773-378-8400

Waco Manufacturing 312-733-0054

CHARCUTERIE ITEMS

Specialty Food Show 212-482-6440

CHEESECAKES

Eli’s Cheesecakes 773-736-7417

CHEESES

Wiscon - Caputo Cheese Page 09 708-450-0074

Specialty Food Show 212-482-6440

CHICKEN-PROGRAMS

FSI/Foodservice Solutions 847-719-6088

CHILI

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

CLASSIFIED ADVERTISING

Food Industry News

CLEANING PRODUCTS

CO2

847-699-3300

C-Soap: A div of CSI Coker Service Page 22 888-908-5600 SuperClean 847-361-0289

MacCARB Page 10 877-427-2499

COFFEE ROASTERS

Tec Foods Inc 773-638-5310

Tugboat Coffee 630-390-6613 COFFEE SHOP PRODUCTS

Boba Direct Page 06 866-4US-BOBA COLD STORAGE

Perishable Distribution Solutions Page 29 888-491-1641

McCook Cold Storage 708-357-2585 COMPRESSED GAS

MacCARB Page 10 877-427-2499

CONSULTANTS - BBQ

Pork Mafia Inc Page 13 312-543-5368

CONTRACT LABOR SERVICES

All About Personnel Page 08 630-336-6238

Atlas Employment Services Page 32 847-671-1557

CONTRACT MANUFACTURING

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

Ramar Supply Co Page 16 708-233-0808

COOKING EQUIPMENT-REPAIR

Mr Appliance of West Loop Page 23 312-626-5467

CORNED BEEF-FRESH

Vienna Beef Page 17 773-278-7800

CORPORATE GIFTS

Vienna Beef Page 17 773-278-7800

CPA FIRMS

Apple Growth Partners Page 12 224-585-3315

CRACKERS

Specialty Food Show 212-482-6440

CREDIT CARD PROCESSING

CardConnect-Clover Systems 224-325-4466

CREPE BATTER

Tec Foods Inc

DAIRY-DISTRIBUTOR

773-638-5310

Instantwhip Chicago Page 30 773-235-5588

DATABASE SOFTWARE CONSULTING

IT Impact Inc 312-806-7438

DECOR

Zap Props

Fox Valley Farms 630-231-3005

DESSERTS-WHOLESALE

Lezza Spumoni & Desserts Page 21 708-547-5969

DIRECT MAIL PROGRAMS

Food Industry News 847-699-3300

DISHWASHING & CHEMICALS

C-Soap a div of CSI Coker Service Page 22 888-908-5600

DISINFECTING SERVICES

Sexton Group Floor Care Page 47 847-827-1188

DRAM SHOP INSURANCE

Heil & Heil Insurance Agency Page 17 847-866-7400

Viti Insurance 847-432-1000

DRAPERIES-CLEANING

Sexton Group Floor Care Page 47 847-827-1188

DUCT CLEANING

Enviromatic Corp of America Page 14 800-325-8476

Olympia Maintenance 708-344-0344

EGGS

Meadowbrook Egg & Dairy Company 773-523-8861

EMPLOYEE HANDBOOKS

Employco USA 630-920-0000

EMPLOYMENT ATTORNEYS

Rob Bernstein - Laner Muchin 312-342-7778

EMPLOYMENT LAW

Laner Muchin 312-467-9800

ENERGY BROKER

Century Energy Solutions Page 20 630-817-3164

ETHNIC FOODS

Kikkoman Sales USA 630-954-1244

FILTERS-EXHAUST SYSTEMS

Olympia Maintenance 708-344-0344

FIRE SUPRESSION SYSTEMS

Fox Valley Fire & Safety Page 19 847-695-5990

FLOOR INSTALLATION & MAINTENANCE

Sexton Complete Floor Care Page 47 847-827-1188

FOOD DISTRIBUTORS

B & B Food Services Page 04 815-834-2621

Chef’s Kitchen/Dearborn Page 42 773-801-1600

Devanco Foods Page 25 847-228-7070

Anichini Brothers 312-644-8004

Chef’s Quality Meats 708-333-0880

Cugini Distribution 708-695-9471

Olympia Food Industries 847-349-9358

Performance Foodservice 630-896-1991

Tec Foods Inc 773-638-5310

Wilkens Foodservice 708-235-0788

FOOD MANUFACTURING EQUIPMENT

DC Norris North Ameica 231-632-4462

FOOD PHOTOGRAPHY

Create Inc Chicago Page 09 773-664-4024

Food Photo Studio Page 24 630-283-0038

FOOD PRODUCTS

Devanco Foods Page 25 847-228-7070

Wiscon - Caputo Cheese Page 09 708-450-0074

Neil Jones Food Company 800-543-4356

Olympia Food Industries 847-349-9358

Specialty Food Show 212-482-6440

FOODSERVICE EQUIPMENT

Redco Foodservice Equipment Page 44 800-722-5460

Thunderbird Food Machinery Page 43 866-451-1668

A D E Foodservice Equipment 630-628-0811

DC Norris North America 231-632-4462

Losurdo Inc 630-833-4650

FOODSERVICE EQUIPMENT-REPAIR

CSI Page 08 888-908-5600

Cobblestone Ovens 847-635-0172

FOODSERVICE PACKAGING & DISPOSABLES

Kranz Inc Division of Imperial Dade 630-254-6666

FOODSERVICE- LAYOUT & DESIGN

Losurdo Inc

630-833-4650

Sarfatty Associates 847-920-1100

FOODSERVICE-EQUIPMENT PARTS

CSI Page 08

888-908-5600

Cobblestone Ovens 847-635-0172

FOODSERVICE-SUPPLIES

Ramar Supply Co Page 16 708-233-0808

FRANCHISE-CONSULTANTS

Big Sky FranchiseTeam 855-824-4759

FREEZERS-ALL TYPES

Custom Cooler & Freezer Page 02

773-376-2278

Ice Solutions 24 847-987-9738

HOT DOGS

Vienna Beef Page 17 773-278-7800

Crawford Sausage 773-277-3095

Red Hot Chicago 800-249-5226

ICE CREAM

Capannari Ice Cream Page 11 847-392-2277

Homer’s Gourmet Ice Cream Page 13 847-251-0477

Instantwhip Chicago Page 30 773-235-5588

Fox Valley Farms 630-231-3005

ICE CREAM EQUIPMENT REPAIR & SUPPLY

Kool Technologies Page 30 630-483-2256

ICE CREAM-EQUIPMENT & SUPPLY

Kool Technologies Page 30 630-483-2256

ICE CREAM-YOGURT

Instantwhip Chicago Page 30 773-235-5588

ICE MACHINE REPAIR & SANITIZING

Major Appliance Service 708-447-4100

ICE MACHINES

Redco Foodservice Equipment Page 44 800-722-5460

ICE MACHINES-SALES-RENTAL OR LEASING

Empire Cooler Service Page 05 312-733-3900

Ice Solutions 24 847-987-9738

INSURANCE

Cacciatore Insurance Page 43 312-264-6055

Heil & Heil Insurance Agency Page 17 847-866-7400

ISU Northwest Insurance Services 847-310-0400

Society Insurance 888-576-2438

Viti Insurance 847-432-1000

WM Schwartz Insurance/Gus Romas 847-525-2846

INSURANCE SERVICES

Cacciatore Insurance Page 43 312-264-6055

INSURANCE UNDERWRITTING

Society Insurance 888-576-2438

INSURANCE-INDUSTRIAL & COMMERCIAL

Cacciatore Insurance Page 43 312-264-6055

Heil & Heil Insurance Agency Page 17 847-866-7400

INTERIOR DESIGNERS

Sarfatty Associates 847-920-1100

INTERNET ADVERTISING

Food Industry News 847-699-3300

INTERNET PROVIDERS - COMMERCIAL

Astound Broadband 312-270-5408

ITALIAN BEEF

Bari Beef Page 41 847-695-7555

Devanco Foods Page 25 847-228-7070

Serrelli’s Foods Page 18 877-385-BEEF

Red Hot Chicago 800-249-5226

ITALIAN FOOD SPECIALTIES

E Formella & Sons Page 26 877-598-0909

ITALIAN SAUSAGE

Anichini Brothers 312-644-8004

JANITOR-SUPPLIES

Ramar Supply Co Page 16 708-233-0808

Kranz Inc Division of Imperial Dade 630-254-2666

JAPANESE-FOOD PRODUCTS

Kikkoman Sales USA 630-954-1244

JUICER REPAIR & MAINTENANCE

Up ‘N Adam Service and Supply Inc 877-876-2326

JUICERS-FRUIT & VEGETABLES

Berkel Midwest 800-921-9151

KETCHUP

Red Gold 765-557-5500

KITCHEN EQUIPMENT

A D E Foodservice Equipment 630-628-0811

KITCHEN FLOORING

Sexton Complete Floor Care Page 47 847-827-1188

KITCHEN-EXHAUST SYSTEMS/CLEANING

Enviromatic Corp of America Page 14 800-325-8476

Olympia Maintenance 708-344-0344

KNIFE-SHARPENING SERVICE

Cozziini Brothers Inc Page 03 888-846-7785

LABEL PRINTERS

Edwards Label Printing

LABOR SAVING EQUIPMENT

LAW FIRMS

Tuckey Law Page 24 312-701-2200

Laner Muchin 312-467-9800

LINEN SUPPLY & RENTAL SERVICE

Cosmopolitan Textile 773-254-6100

LIQUOR LIABILITY INSURANCE

Heil & Heil Insurance Agency Page 17 847-866-7400

Viti Insurance 847-432-1000

LOGISTICS COMPANIES

Perishable Distribution Solutions Page 29 888-491-1641

MATERIALS HANDLING EQUIPMENT

Voss Equipment 708-596-7000

MAYONNAISE

Columbus Vegetable Oils Page 15 773-265-6500

MEAT DISTRIBUTORS

Wagyu Stars Page 05 312-866-4712

MEAT PROCESSING EQUIP SALES & SERVICE

Berkel Midwest 800-921-9151

MEAT-SPECIALTY

Specialty Food Show 212-482-6440

MEAT-WHOLESALE

Devanco Foods Page 25 847-228-7070

New S B L Inc Page 46 773-376-8280

Park Packing Company Page 42 773-254-0100

Anichini Brothers 312-644-8004

Chef’s Quality Meats 708-333-0880

International Meat Company 773-622-1400

MEATS -WHOLE PIGS-GOATS-LAMB

Park Packing Company Page 42 773-254-0100

MEDITERRANEAN FOODS

Olympia Food Industries 847-349-9358

MENU DEVELOPMENT

Bottomline Profits Consulting Page 08 773-470-8239

MENUS-CUSTOM PRINTED

Accurate Printing 708-824-0058

MEXICAN FOOD PRODUCTS

B & B Food Services Page 04 815-834-2621

MILK

Instantwhip Chicago Page 30 773-235-5588

NEIGHBORHOOD MARKETING

LED Billboard Trucks 312-924-7979

NITROGEN

MacCARB Page 10 877-427-2499

OILS & FATS-COOKING

Columbus Vegetable Oils Page 15 773-265-6500

OILS & SHORTENING

Columbus Vegetable Oils Page 15 773-265-6500

OILS & VINEGAR

Pastorelli Foods

OILS-COOKING/BULK

800-SOS-AUCY

Columbus Vegetable Oils Page 15 773-265-6500

OLIVE OILS

Columbus Vegetable Oils Page 15 773-265-6500

ORGANIC FOODS

Pastorelli Foods

OUTSOURCED DELIVERY SERVICE

847-663-6600

DC Norris North America 231-632-4462

800-SOS-AUCY

Delivery First Page 02 312-900-9868

OVENS-PIZZA

Cobblestone Ovens 847-635-0172

North American Pizza & Culinary Academy 630-395-9958

OVENS-SALES & SERVICE

Cobblestone Ovens 847-635-0172

PAINTING CONTRACTORS

Sexton Group Floor Care Page 47 847-827-1188

PALLET JACKS

Voss Equipment

PALLETS - ALL TYPES

PASTA-FRESH AND FROZEN

Cugini Distribution

708-596-7000

Walnut Grove Packaging Page 22 217-268-5112

PANCAKE-BATTER & MIX

Tec Foods Inc 773-638-5310

PAPER-PRODUCTS

Ramar Supply Co Page 16

708-233-0808

Alfa Restaurant Supply 773-588-6688

PARTY-FAVORS & SUPPLIES

Ramar Supply Co Page 16 708-233-0808

708-695-9471

Pastafresh Home Made Pasta 773-745-5888

PASTRIES

Chicago Sweet Connection Page 45 773-283-4430

PATIO ENCLOSURES

Thatcher Oaks Awnings Page 10 630-833-5700

PATIO HEATERS

TNG Industries 708-449-1100 PATTY MACHINES/FOOD FORMERS

REFRIGERATION EQUIPMENT REPAIR

CSI Page 08 888-908-5600

Kool Technologies Page 30 630-483-2256

Mechanical 24 Page 16 847-987-9738

REFRIGERATION SERVICE

Ice Solutions

SCALES

Berkel Midwest

SEAFOOD

847-987-9738

Ice Solutions 24 847-987-9738

REFRIGERATION-EQUIP/COMMERCIAL

Custom Cooler & Freezer Page 02

630-879-3131

Schultz Supply 708-652-2020

RESTAURANT CONSULTANTS

Bottomline Profits Consulting Page 08 773-470-8239

Forklift Restaurant Consulting Page 20 312-493-6310

Stanovich Hospitality 708-359-1911

RESTAURANT EQUIPMENT

Wood Food Systems Page 42 847-949-9663

DC Norris North America 231-632-4462

FSI/Foodservice Solutions 847-719-6088

Losurdo Inc

630-833-4650

Schultz Supply 708-652-2020

RESTAURANT EQUIPMENT & SUPPLIES

Custom Cooler & Freezer Page 02 630-879-3131

Federal Supply USA Page 11 847-623-1310

Flat Page 27 855-999-3528

Ramar Supply Co Page 16 708-233-0808

Alfa Restaurant Supply 773-588-6688

Berkel Midwest 800-921-9151

Schultz Supply 708-652-2020

RESTAURANT EQUIPMENT PARTS

CSI Page 08 888-908-5600

RESTAURANT EQUIPMENT REPAIR

CSI Page 08 888-908-5600

RM Services Page 12 331-300-7955

Up ‘N Adam Service and Supply Inc 877-876-2326

RESTAURANT EQUIPMENT REPAIR SERVICE

Mr Appliance of West Loop Page 23 312-626-5467

Berkel Midwest 800-921-9151

Cobblestone Ovens 847-635-0172

Major Appliance Service 708-447-4100

RESTAURANT EQUIPMENT-NEW & USED

K & L Liquidation Page 24 847-854-9913

March Quality Used & New Equip Page 44 800-210-5895

RESTAURANT INSURANCE

Society Insurance

RESTAURANT MANAGEMENT SOFTWARE

Toast POS

RESTAURANT REAL ESTATE SALES

John Moauro/Realty Executives

800-921-9151

Fisherman’s Pride Page 48 800-543-2110

SEATING

Trendler Inc

773-255-4407

Waco Manufacturing 312-733-0054

SELF-SERVICE ORDERING KIOSKS

Infi Kiosks

SEWER(MAINT)-RODDING & JETTING

888-857-9831

Tierra Environmental Page 43 888-551-1998

SHAKE MIX

Fox Valley Farms

SHIPPING-REFRIGERATED & FROZEN

630-231-3005

Perishable Distribution Solutions Page 29 888-491-1641

SHORTENING

Columbus Vegetable Oils Page 15 773-265-6500

SIGNAGE-INDOOR & OUTDOOR

American Graphics & Signs Inc Page 14 888-774-6270

SLICERS - AUTOMATED

CES Nationwide 773-533-3333

SLICERS-SALES & SERVICE

Berkel Midwest 800-921-9151

SOCIAL MEDIA MARKETING

Create Inc Chicago Page 09 773-664-4024

SOFT DRINKS

PepsiCo Foodservice 773-893-2319

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies Page 30 630-483-2256

SOFT SERVICE MIX

Fox Valley Farms 630-231-3005

SOFTWARE PROGRAMS - CUSTOM

IT Impact Inc 312-806-7438

SOUP BASES

Tec Foods Inc 773-638-5310

SOUPS

Vienna Beef Page 17

773-278-7800

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

SOUS - VIDE COOKING EQUIPMENT

DC Norris North America 231-632-4462

SPECIALTY FOODS DISTRIBUTOR

Specialty Food Show

SPICES

888-576-2438

857-301-6002

708-361-1150

Nick Dibrizzi/Coldwell Banker 708-562-9328

Ted Aretos/ Eatz & Associates 815-761-8334

Vince Ferraro/Pontarelli & Associates 847-778-3571

RESTAURANT-DESIGNERS

Losurdo Inc

212-482-6440

Tec Foods Inc 773-638-5310

SPIRITS

R Jelinek Midwest 708-691-3895

STAFFING-SERVICES

All About Personnel Page 08

630-336-6238

Atlas Employment Services Page 32 847-671-1557

STEAM CLEANING

Olympia Maintenance

SUPERMARKET EQUIPMENT

630-833-4650

Sarfatty Associates 847-920-1100

RESTAURANT-MANAGEMENT SYSTEMS

Chef Tec Page 27 800-447-1466

ROOF TOP GREASE CONTAINMENT SYSTEMS

Enviromatic Corp of America Page 14 800-325-8476

ROOFS-SALES-REPAIR & MAINTENANCE

Care Sheet Metal & Roofing Page 07 708-387-9784

SALAD-DRESSINGS

Ken’s Foods

SALAD-DRESSINGS & OILS

THIRD PARTY DELIVERY SERVICE Delivery First Page 02

TOMATO

800-633-5800

Columbus Vegetable Oils Page 15 773-265-6500

Tec Foods Inc 773-638-5310

SANITATION CERTIFICATION

Illinois Restaurant Association Page 23 312-787-4000

SATELLITE TV SYSTEMS

All Sports Direct

SAUSAGE

630-918-3000

Vienna Beef Page 17 773-278-7800

Anichini Brothers 312-644-8004

Crawford Sausage 773-277-3095

Red Hot Chicago

800-249-5226

708-344-0344

CES Nationwide 773-533-3333

SUPERMARKET EQUIPMENT REPAIR

Up ‘N Adam Service and Supply Inc

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest

TABLE ACCESSORIES

877-876-2326

800-921-9151

Flat Page 27 855-999-3528

TABLE LEVELING DEVICES

Flat Page 27 855-999-3528

TABLES - DINING ROOM

i2i Design

TABLES-ALL TYPES

Chicago Booth Page 40

847-890-9684

773-378-8400

Waco Manufacturing 312-733-0054

TAMALES

Supreme Frozen Products

TAX APPEALS (PROPERTY)

773-622-3777

Reveliotis Law PC Page 26 312-230-0160

TAX PAYMENTS

Cook County Treasurers Office 312-443-5100

TEMPORARY STAFFING

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Phil Wingo, owner of PM International, our areas leading BBQ and Live Fire Cooking Expert recently was invited to travel to Vilnnius Lithuania to compete in a BBQ competition and to do a whole hog cooking demonstration for chefs and BBQ Competition Teams . The event was sponsored by Kamadobono Grills and attracted chefs from across Europe and attracted 5000 attendees. This is Phil’s fifth time being invited to participate in the event.

Schedule your live demo.

United Sodas on Track for 60% Gain

Low-sugar, clean-label soda brand United Sodas of America expects to grow at least 60% in 2024 as it seeks “good partners who want to build a solid business with us, not just grab the next hot thing,” said Dan Herndon, president of United Sodas. Herndon describes the brand’s proprietary sugar-stevia formulation as its “secret sauce.”

– Source: FoodDive

Longbottom & Co. – Serving The World’s Finest Tomato Drinks

If you’re not thinking, “Yum, tomato juice” – we don’t blame you. The world has been consuming stuff made from concentrates and other junk since 1928. Made with fresh-pressed tomatoes, and real ingredients you can pronounce, Longbottom is here to shake up the tomato drink scene. It’s about bloody time!

Why Longbottom’s Bloody Mary Mix Stands Out:

• Real Ingredients: Contains only natural ingredients, avoiding artificial additives. It’s Gluten free, GMO free and is vegan-friendly, making it a wholesome choice for your Bloody Mary.

• Award-Winning Flavor: Squeezed and blended to perfection, our Bloody Mary mix has received praise for its impeccable flavor and complexity.

• Versatility: Breakfast, brunch or anytime cocktail, the perfect mocktail, a spiked Bloody Mary or add a beer for a Michelada.

We encourage creativity with our virgin mary mixer – try these variations:

• Red Snapper: Replace vodka with gin and mix with Longbottom Virgin Mary. Garnish with olives for a twist on the classic.

• Bloody Maria: Add a splash of tequila to Longbottom Virgin Mary. Squeeze in some lime for an extra kick.

• Classic Bloody Mary: Mix vodka with Longbottom Virgin Mary, serve over ice, and garnish with a stick of celery.

• Virgin Mary: A non-alcoholic option, Longbottom’s Virgin Mary mix is perfect for picnics, designated drivers, or anyone who wants a grown-up drink without alcohol.

Availability:

Longbottom Virgin Mary is available for purchase in the Chicago metro area and is currently distributed by Breakthru Beverage Group, LLC. Contact us for direct-ship opportunity. Whether you’re hosting a brunch, picnic, or simply want a refreshing drink, Longbottom & Co.’s Fresh-Pressed Tomato Juice and Bloody Mary Mix is your new go-to.

correctness is tyranny with manners.”

Charleton Heston

Crosby’s continued from cover

patio features an inviting fire pit, outdoor bar, and plenty of seating to enjoy beautiful summer days. The menu is straightforward American cuisine, enhanced with the flavors that come from a woodfired grill and rotisserie. Familiar signature dishes include Rotisserie Prime Rib and Chicken, Iron Skillet Cornbread, Lobster Deviled Eggs, and of course, their signature Wrightwood Salad. The Menu - 4 Star’s Executive Chef, Dan Harris, has perfected the popular menu from the original Crosby’s over the last 8 years. The menu highlights longtime favorites along with a heavy appetizer section featuring: Lobster Deviled Eggsperfectly prepared deviled eggs, with lobster tossed in a sesame aioli, Center Cut Filet Sliders- woodfire grilled, with blue cheese and caramelized onions, Fire Roasted Artichokes – seasonal, grilled artichokes, brushed with butter and served with a house made remoulade sauce. Sandwiches, Salads, and entrées are the standouts at Crosby’s Kitchen. Their Woodfired Rotisserie is the workhorse of the kitchen, putting out delicious favorites like: Prime Rib- seasoned with a porcini

mushroom rub and served with beef au jus and horseradish cream, Rotisserie Half Chicken - slow roasted, seasoned with their signature spice rub, served with buttery mashed potatoes and roasted chicken jus, Chicken Dip Sandwich – chicken fresh off the rotisserie, jack cheese, tomatoes, arugula on a toasted baguette with chicken au jus. Wrightwood Salad- mixed greens tossed with cornbread croutons, rotisserie chicken, avocado, tomatoes, craisins, almonds, goat cheese, and red peppers will be your new favorite. Desserts round out the menu and include: The Iron Skillet Cookie- a gooey chocolate chip cookie made in house, topped with vanilla bean ice cream and caramel sauce, Nana’s Carrot Cake – warm carrot cake with cream cheese frosting and pecans, Uncle’s Key Lime Pie – hand squeezed lime juice custard with a graham cracker crust, topped with whipped cream and fresh lime zest. Crosby’s Kitchen is open seven days a week for Lunch and Dinner, and Brunch on the weekends.

CROSBY’S OPERATING HOURS

Monday – Thursday: 11:30 a.m. – 10 p.m.

Friday: 11:30 a.m. – 11 p.m.

Saturday: 10 a.m. – 11 p.m.

Sunday: 10 a.m. – 9 p.m.

4 Star Restaurant Group was founded in 2003 by Doug Dunlay, Michael Dunlay, Derek Rettell and Josh Rutherford, who have 100+ years of combined restaurant industry experience. The Chicago-based restaurant group consistently strives to create friendly neighborhood concepts that serve as cornerstones of the communities in which they reside. Infusing a modern approach to classic American dishes, 4 Star continues to be an integral part of Chicago and its vibrant food scene. Crosby’s Kitchen Niles will be the group’s ninth Chicagoland restaurant.

Do you sell sandwiches? If so, you may want to consider offering Wagyu Italian Beef either as a permanent item or limited time offer. Wagyu Stars makes it easy, profitable and delicious to tap into the trend of consumers wanting to try and willing to pay more for premium quality, high end menu items, especially those that have not had before. – See page 5 for details.

No Bones Cauliflower Wings for Your Menu

Introducing Lemon Pepper Wing Sauce

Introducing No Bones Naked Cauliflower Wings: a woman-owned venture offering a culinary breakthrough. Crafted by a chef for chefs, these crispy wings redefine convenience and taste. Made from fresh cauliflower directly sourced from farmers, they are gluten-free, soy-free, nut-free, and vegan, embodying a clean label ethos and whole food goodness. Streamlining kitchen operations, they eliminate labor, sourcing, and food safety concerns. Simply air fry or bake for 10-15 minutes in an air fryer or 15-20 minutes in a conventional oven, customize with your preferred sauce, and savor the deliciousness. These allergen-free wings are a testament to innovation and inclusivity, providing a delightful option for all diners to enjoy. The bites offer a simple and versatile way to get super tasty, custom-prepared plant-based options on your menu. Sold frozen, packaged in 4-pound bags and 20 lb cases, they ensure ease of use and storage for culinary professionals seeking excellence in every dish. – Find the No Bones ad on page 6.

OVER 30,000 SQ FT. OF QUALITY USED & NEW EQUIPMENT

New from Sweet Baby Ray’s is their Lemon Pepper Wing Sauce , perfectly balances its slightly tart, acidic citrus kick with a peppery punch, for wings that will fly off your menu. Pair it with broiled shrimp, grilled chicken or pasta for surprisingly versatile flavor combos that make it a must-have in any kitchen. Be sure to ask your distributor for samples and more information.

All-Clad Metalcrafters is thrilled to welcome chef Marcus Samuelsson to its Chef Ambassador program. He joins an impressive roster of culinary talent established to showcase the brand’s dedication to the culinary community. Award-winning chef, restaurateur and author lends his talents to leading cookware brand to extend its Bonded for Life mission.

Chef Carlos Gaytán Earns Michelin Star Mexico

Fullerton Ave.,

Sé Habla Espanol • www.marchfoodequip.com

Advice from a Seasoned Franchisee

Jim Balis, CEO of Sizzling Platter, who has spent two decades in franchising and has helped his company grow to $1.2 billion in annual revenue, was honored with an award. Balis, whose company operates hundreds of restaurant franchises from brands ranging from Little Caesars to Jamba, said the best advice he ever received was, "Don't be frustrated by what you can't control." – Source: Franchise Update

How About a Footlong…Cookie?

Subway is bringing back the footlong chocolate chip cookie that launched in January to so much demand, it caused the chain to pull it from most menus after two weeks. The cookie was one of three items on Subway’s new Sidekicks menu, and was that menu’s second most popular item. – Source: CNN

Somos Hospitality Group is thrilled to share the news of Chef Carlos Gaytán and Restaurante Ha’ on the achievement of receiving a Michelin Star on behalf of Michelin Guide Mexico. The accomplishment sets Chef Gaytán apart as one of the few chefs to receive a Michelin Star in both the United States and Mexico.

The news comes off the heels of the launch of three new highly anticipated Mexican dining concepts from Chef Gaytán and Somos Hospitality Group – Paseo, Céntrico, and Tiendita – to the Downtown Disney District at the Disneyland Resort in partnership with Patina Restaurant Group. A well-respected and world-renowned figure in the industry,

Gaytán is ushering in a new wave of authentic, yet refined Mexican cuisine to Anaheim for his first professional venture on the West Coast. “We are honored to receive this recognition from Michelin Guide Mexico,” shares Chef Carlos Gaytán. “ It’s inspiring to see Mexican cuisine acknowledged at this level in the hospitality industry.”

Chef Gaytán was the first Latin Chef to receive a Michelin Star in the United States for his restaurant Mexique in 2013. A trailblazer in the industry, Gaytán is passionate about raising awareness about authentic Mexican cuisine which is evident through his most recent venture opening three new concepts in California’s Disneyland Resort.

Good Time for Premium Ice Cream, Desserts

With mid-2024 research indicating that consumers are spending less on fast food , they may be replacing those purchases with decadent splurges such as premium ice cream and other desserts. And 2024 may be an excellent time to ramp up your dessert menu and offerings. Give your customers premium “restaurant quality” that will bring them back.

• Offering Beautiful and Delicious Desserts for Every Menu.

• On-Trend Innovative Desserts.

• Delivered Fresh, Directly to Your Kitchen!

• Cakes, Pastries, Grab-and-Go, and Savory Items.

• Direct-to-Store Delivery in the following States and Areas: Illinois, Wisconsin, Michigan, Indiana, Iowa, Missouri, Kansas City, Cleveland, Ohio, Kentucky

• Mile-High Family-Style Restaurant Cakes and over 300 other items available, many pre-sliced.

With VALERIE MILLER TRAVEL

Marriott Bonvoy Luxury Resorts Lead Fitness and Wellness Tourism

In response to the increased demand for wellness-focused travel experiences, Marriott International luxury properties located across the Caribbean, are keeping pace with the growing fitness and wellness space within the hospitality industry. For more information about Marriott Bonvoy, visit: marriottbonvoy.com.

According to recent industry trends reported by Core Health & Fitness, hotel wellness amenities contribute to 38% of overall guest satisfaction rates. Additionally, Mabrian, the world leader in travel intelligence, after reviewing 6.7M TripAdvisor reviews for on-demand destinations has identified key demand drivers for active well-being which include sports, excursions, slow cardio classes, water sports, spa offerings and mindful activities with exposure to nature.

This significant shift emphasizes the importance of tailored offerings that cater to guests’ well-being and overall style of traveling.

Dorado Beach, a Ritz-Carlton Reserve – Dorado, Puerto Rico: Nestled along 50 acres of the Rockefeller estate, this resort offers an array of bespoke active experiences against a stunning Caribbean backdrop. Including yoga, pickleball, live ball and an 11-mile tree-shaded forest trail that can be explored on foot or by bike. As dusk falls, guests can join the Night Walk, a serene exploration under the stars.

The Ritz-Carlton, Turks & Caicos – Grace Bay, Turks & Caicos Islands: At this elegant retreat, guests can indulge in spa treatments designed to alleviate muscle tension and promote overall healing. Signature offerings like the Muscle Recovery Massage and Relaxation Massage provide guests with pure bliss comfort from daily stressors and summer activities. Slow cardio aficionados are invited to explore Grace Bay while cruising with one of the resort’s bikes.

The Ritz-Carlton, Grand Cayman – Grand Cayman, Cayman Islands: This resort combines a plethora of physical activity with serene wellness offerings to thrilling ocean adventures. Fitness enthusiasts can enjoy several tennis and pickleball facilities at this resort, with professional coaching available for all skill levels. Additionally, guests can enjoy mangrove kayaking and guided electric scooter snorkeling with Jean-Michel Cousteau’s Ambassadors of the Environment program. The nine-hole course at The Ritz-Carlton Golf Club offers challenging play amid natural beauty.

The St. Regis Bahia Beach Resort – Rio Grande, Puerto Rico: Anticipating guests’ wellness pursuits while they travel, The St. Regis Bahia Beach Resort offers a wealth of opportunities to stay on track with personal fitness goals. A newly reimagined Athletic Club offers state-of-the-art equipment and trainer-guided classes, while the natural setting provides exceptional opportunities to exercise in the great outdoors. A jogging trail, tennis courts, seaside pool, kayaking or nature walks with the resident Naturalist are perfect for those maintaining active lifestyles. The resort’s Iridium Spa provides specialized recovery treatments and yoga classes to promote relaxation and rejuvenation. The St. Regis Bermuda Resort – St. George’s, Bermuda: In Bermuda, the St. Regis Resort offers exclusive yoga experiences led by certified instructors. From private sessions to Vinyasa flows, guests can personalize their journeys amidst the island’s natural beauty. The Five Forts Golf Club offers a unique experience against Bermuda’s stunning backdrop. With a tailored layout and exceptional service, the club caters to golfers of all levels seeking a premier golf experience.

Tennis Courts at The Ritz-Carlton, Grand Cayman

SoyStep is a superior composition of quartz chips blended with our proprietary epoxy resin. The odorless mixture gets troweled to a 3/16” layer over existing tile, wood or concrete surfaces. The finished surface is slip resistant, waterproof, non-porous and very durable. A floor will not trap odors, and eliminates the need to clean or repair grout.