Food Industry News: April 2026

The Rise of Pronto Italian Sandwiches

The rise of Pronto Italian Sandwiches stands as a compelling tale of family inspiration, authentic Italian heritage, and savvy expansion in Chicago’s competitive quick-service landscape. It all began during a memorable family trip to Italy. Peter Burdi, along with his wife Dana, traveled to visit their daughter Isabella, who was living there at the time. Eager to share her adopted home’s culinary treasures, Isabella guided her parents to one of her favorite local sandwich shops. There, amid the bustling streets and timeless Italian bakeries, the Burdis encountered schiacciata—the signature Tuscan flatbread

known for its crisp exterior, soft olive oil-infused interior, and subtle, irresistible chew.

Peter and Dana were instantly captivated. The bread’s texture and flavor elevated even the simplest fillings into something extraordinary, evoking the street-side panini and tramezzini that define everyday Italian eating. In that moment, they knew they had discovered something special. “We fell in love with this bread,” Peter later reflected in interviews, “and we knew right then and there that we needed to bring sandwiches made with it back home.”

Returning to the Chicago suburbs, the couple – already

Burl Brings Wood-Fired Cuisine to the Heart of Evanston

Burl, the highly anticipated debut from husband-and-wife duo Rachel Canfora-Carlin and Chef Tom Carlin, is now open on Central Street in Evanston. Rooted in close relationships with local farmers and producers, the restaurant offers wood-fired cooking and seasonal shared plates that highlight the best of Midwest ingredients. Guests can also enjoy a curated wine program with local and regional selections, a focused cocktail program, and a bright, wood-accented dining room with an open kitchen, where Midwestern flavors are served with warmth and hospitality.

“We’ve built Burl to celebrate the farmers, ingredients and people who inspire us,” said Chef Carlin. “We will strive to keep at least 80% of our menu sourced from our local food network so that the main component of each dish reflects our region and our guiding principles. The Midwest has incredible products hiding in plain sight and our job is to seek them out and cook with the same intention as they were grown.”

QUALITY MEATS TRADITION

BUSY CORNER 302 • Eureka St, GOODFIELD, IL 309-965-2361. This is a family restaurant serving breakfast, lunch and dinner entrees, daily specials and more. I was impressed with the dedicated and friendly service. I had one of their Sunday specials which was prime rib with your choice of two sides, so I chose the house salad and a baked potato. The prime rib was a generous portion, cooked just to my liking and it was absolutely delicious. I completed my meal by ordering a piece of one of their homemade pies. They have an entire menu dedicated to their pies, and the varieties are astounding. This is what Busy Corner is known for – always save room for a slice of pie!

DON JAVI TACO GRILL • 55621 LaGrange Rd. COUNTRYSIDE,IL 708-469-7167. While driving down the street, I noticed this place with a long line in the drive-thru, so I decided to check it out. Their menu is pretty extensive, offering burritos, tacos, tortas, quesadillas, and full dinner plates that come with rice and beans. I ordered a torta and chose steak as my meat. The sandwich was topped with lettuce, tomato, avocado, beans, cheese, and sour cream. It was huge. To go with it, I added an order of Mexican corn (elote), which was outstanding. Everything tasted fresh and well made. They have numerous locations.

KIRSHBAUM’S BAKERY • 825 Burlington Ave. WESTERN SPRINGS, IL 708-248-2894. This family-owned bakery has been around since 1953, and it’s easy to see why it’s been part of the community for so long. It’s a small shop with a great selection of baked goods – cookies, donuts, pastries, cakes, coffee cakes and fresh bread. I picked up a few treats: a chocolate chip cookie, a peanut butter cookie, a blueberry sweet roll, a twist donut, and a chocolate-covered pastry. Everything was delicious! There’s something really special about stepping into a place that has been around for generations.

POLLO CAMPERO • 4840 N. Pulaski CHICAGO, IL 833-226-7376. This fast food restaurant chain is known for their fried and roasted chicken. Wow! I was blown away by their fried chicken. The seasoned coating on the chicken was packed with bold, delicious flavors. It was incredible, and the skin was crispy. To go with my meal, I had an order of their coleslaw, which had a nice crunch, along with an order of yuca fries. Those came with a dipping sauce. I also had to try the plantains – fried bananas that were sweet and caramelized. The meal came with dinner rolls as well. With so many locations to choose from, this spot is definitely one to add to your dining list.

SHOP & SAVE MARKET • 518 Metropolitan Way DES PLAINES, IL 847-227-5800. I was very impressed with this store – it’s huge and very clean. When you walk in, the produce section is well stocked. To the right, there’s a selection of homemade meals and prepared foods, along with fresh soups. Everything looked so appetizing. The bakery department stood out, offering a large variety of breads, cakes, and desserts. The deli is impressive, and so is the fresh seafood department. The aisles are filled with an array of international products in addition to all the usual grocery staples. I picked up some bakery items and produce while I was there. Near the checkout area, they even had toys for kids, which was a nice touch. Check them out!

Gimme Seaweed, the pioneer and #1 organic seaweed snack brand in the U.S., announces the debut of K-Crisps, the first organic jaban-style seaweed topping in the United States. Inspired by Korea’s beloved pantry staple, jaban, K-Crisps transform lightly roasted organic seaweed into an airy, delicate crunch that delivers bold Korean flavor and effortless nutrition to everyday meals and snacks. It’s free.

WESTERN SPRINGS FRUIT STORE • 925 Burlington Ave. WESTERN SPRINGS, IL 708-246-0893. Stepping into this store reminded me of an old-school produce market. The place was cute and well stocked with a great selection of fruits and vegetables. They had fruit bowls and veggie platters ready to go, and everything in the cases looked incredibly fresh. They also carry some grocery items and make fresh smoothies on site. The tray of caramel apples on the counter immediately caught my attention – I grabbed one covered in caramel and peanuts, and it was so good! I also picked up a few produce items. The staff was very friendly.

Nestlé to Streamline Operations

Facing recent operational challenges, Nestlé is set to divest its icecream business as part of a strategic overhaul, aiming to streamline operations around four core categories: petcare, nutrition, food and coffee. The Swiss food giant aims for a leaner structure to enhance growth, with plans to integrate its nutrition and health-science divisions.

– The Wall Street Journal

Wheeling, Illinois based Today’s Temptations, bakers of high-quality foodservice and retail sweet goods and breads, has recently received Kosher certification from the Chicago Rabbinical Council (cRc).

The word kosher means “fit” or “proper” and refers to food prepared in accordance with Jewish dietary law. To earn kosher certification, a recognized agency must verify that all ingredients, equipment, and production processes meet strict kosher standards and are regularly inspected for compliance.

Achieving this certification is a meaningful milestone and is typically attained only by producers with a strong commitment to quality, transparency, and operational integrity. For customers, kosher certification provides added confidence in ingredient sourcing, food safety, and manufacturing practices; benefits valued well beyond the kosher-observant market.

This accomplishment, further underscores the company’s dedication to excellence and con

sistency across its product lines.

– You can find the Today’s Temptations’ ad on page 11.

From Catering Landmark to Community Kitchen: Cuomo Celebrates 46 Years

What began as a small family catering company in March of 1980 has grown into one of the western suburbs’ most trusted names in food service. Cuomo Catering is celebrating 46 years of serving the Chicagoland community, building its reputation one event, one family gathering, and one satisfied client at a time.

Two years after opening, the family relocated to their current home just off North Avenue in Northlake, where their catering operation flourished. Known for customized menus and the ability to handle every detail of an event, Cuomo became synonymous with reliability, hospitality, and memorable meals across the Chicago suburbs.

Nearly four decades later, the Cuomo family saw another opportunity to serve their neighbors in a new way. In late 2019, they opened Cuomo To Go (23 E. North Avenue, Northlake, IL) a retail storefront adjacent to their catering kitchens. What started as an extension of their culinary expertise quickly became a vital fresh-food destination for the Northlake community.

Offering homemade hot meals, fresh salads, soups, sandwiches, and desserts at affordable prices, Cuomo To Go remained open throughout the pandemic and has since become a staple for local seniors, police officers, and families looking for quality meals served with warmth and care.

From catering grand celebrations to serving everyday dinners, Cuomo continues to evolve, while staying rooted in family, flavor, and community.

SEASONINGS SPECIALTY RUBS MARINADES

For Food Manufacturers and Meat Processors

Contact Justyna Kos, Co-Founder 708-926-2951

Subway Touts Points-Based Loyalty

Subway will end its fourth-footlong-free Sub Club offer on April 1 and transition to a points-based loyalty system. The new approach will prevent customers from earning stamps on discounted subs or Fresh Value Meals. Existing earned rewards remain redeemable for a limited time, depending on when they were earned. The shift represents a move away from the aggressive rewards structure launched last December, as Subway seeks to balance customer appeal with program sustainability.

– Source: Restaurant Business

Fry the Coop Is Adding Wings to the Menu

The destination for Hot Chicken in Chicagoland, Fry the Coop has made its mark with a selection of chicken sandwiches, tenders, and nuggets – but this is the first time the fast-casual chicken shop has served wings!  Fry the Coop’s Wings are double-fried naked chicken wings in 100% beef tallow and seasoned to your choice of heat level. Just Wings. Just Rub. Just Tallow. The wings come in three sizes: 10-piece, 15-piece, and 20-piece. Wings will be available for a limited time at all ten Fry the Coop locations.

Founded by local Chicagoan Joe Fontana, all Fry the Coop locations are counter service and feature local memorabilia throughout the space to tell the story of the town it calls home. According to Fontana, Fry the Coop’s goal is to “deliver happiness every day, from being a local eatery ingrained in the community to bringing a smile to everyone’s face with our food.”

Chef’s Kitchen Relocates and Expands

Chicago’s premier wholesale food and restaurant supply warehouse, Chef’s Kitchen Food Service Supply, has officially relocated and expanded its operations to a new facility at 5230 South Cicero Avenue in Chicago.

The move marks an exciting new chapter for the family-owned business, allowing it to better serve its cash and carry and delivery customers across the region with more space, greater inventory, and enhanced service capabilities.

Chef’s Kitchen is a true one-stop shop for foodservice professionals, offering more than 10,000 products designed to meet the needs of virtually every type of kitchen. The expansive product mix includes bulk grocery items, bakery supplies and ingredients, frozen foods, dairy and eggs, beverages, disposables, and a wide range of restaurant and foodservice essentials, all offered at highly competitive prices.

The company’s diverse customer base spans ethnic and American supermarkets, convenience stores, wholesale and retail bakeries, full-service and quick-service restaurants, and operators seeking ethnic foodservice items. With such a broad and carefully curated inventory, Chef’s Kitchen continues to be a trusted resource for operators looking to streamline purchasing without sacrificing quality or value.

In addition to its expanded warehouse, Chef’s Kitchen operates a robust delivery fleet, providing reliable service to wholesale customers throughout the Midwest region. – To learn more about Chef’s Kitchen Food Service Supply and its expanded offerings, see their advertisement on page 20.

BOOKSHELF

Citrus, Illustrated

Author: George Geary

Publisher: Chronicle Books

ISBN-13: 978-1797235936

A brightly illustrated guide to all things citrus! Learn about these beautiful and practical fruits, why to cherish them, and how to put them to good use, including 35 sensational recipes.

From the ubiquitous navel orange to the lesser-known Fukushu kumquat to the straight-up-funky Buddha’s hand citron, citrus comes in many forms. Knowing exactly how and when to best harness their bright essences can be a challenge – until now. This handy little cookbook offers a fascinating exploration of over 25 citrus varieties and their many uses, from enriching simple dishes to the oils of the peel and juice of the fruit.

Citrus, Illustrated features 35 sweet and savory recipes that will help you use up a bumper crop or make the most of the brightest fruits of the season.

Charming citrus-bright illustrations throughout make this resource guide – also packed with historical background on each fruit, attributes, nutritional and health benefits, availability, and more – an inspiring gift for home cooks and bakers, fruit lovers, and anyone interested in maximizing their use and enjoyment of luscious citrus fruits.

ELECTRIC 10 MODELS LONG LASTING

Ideal for: Gyros, Shawarma, Al Pastor

Many sizes to fit your volume and space

Natural Gas, Propane 110v, 208v and 240v models

Made in the USA since 1972

Family owned and operated

UL Listed models available

Built for long-lasting durability under heavy use

Don’t Forget the Super Gyros Knife!

Two models to choose from for consistent slicing every time.

Gluten-Free Sriracha Hot Chili Sauce

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

Versatile for Multiple Applications

Gluten Free!

• Sandwiches, wraps, pasta, noodles, sushi and poke.

• Dipping sauce for finger foods or salad dressings.

• Base for sauce combo creations: (Sriracha Mayo, Sriracha Aioli and Sriracha Ketchup.)

• Marinades and stir-fries.

• Fiery mix in cocktails like Bloody Mary.

“ Isn’t it amazing how much stuff we get done the day before vacation?”

– Zig Ziglar

Aeroponic Growing with Living Roots Farm

Living Roots Farm is a family owned, modern, indoor aeroponic farm that is redefining how fresh food is grown locally at 104 Sayton Rd Fox Lake, IL. The farm utilizes vertical aeroponic towers to grow clean, fresh, nutrient-dense leafy greens and herbs year-round, regardless of season.

By delivering nutrients directly to plant roots through a trickle, aeroponics uses up to 90% less water than traditional agriculture while producing vibrant, nutrient-dense crops. Living Roots Farm grows 40+ varieties such as arugula, romaine, red oak lettuce, butter lettuces, basil and other herbs, and specialty greens, all harvested at peak freshness and delivered locally.

Living Roots Farm grows indoors in a highly controlled environment using filtered reverse-osmosis water, mined minerals and spectrum LED lighting, along with strict sanitation protocols. This approach reduces exposure to pests, environmental contaminants, and bacteria, resulting in produce that is consistently clean, safe, and high quality. Living Roots Farm does not use herbicides or pesticide chemicals.

By renovating and repurposing a 1965 mid-century building and growing vertically, Living Roots Farm dramatically reduces land use, food miles, and waste. The result is a dependable local food source that supports chefs, families, and the surrounding community.

New Global Ikea Study Finds Nearly 1 in 5 People Eat Dinner on the Sofa

Nearly one in five people now eat dinner

sofa, according

a new global study by Ikea that reveals how screens, space, and shifting routines are quietly transforming one of our most human rituals. The study, one of the largest Cooking & Eating surveys ever conducted

with 31,339 respondents across 31 markets, found that fewer than half (44%) eat dinner at a kitchen table, while 18% dine on the sofa, 4% eat in bed, and another 4% stand in the kitchen. In the UK, nearly half (48%) now eat on the sofa, while 31% eat at a kitchen table.

Restaurant Owners

Back Tech Company with $3M in Funding

The restaurant tech company Ovation, a specialist in actionable guest feedback, recently raised $3 million in a funding round backed entirely by its own customers. This unconventional “customer-pushed” round included investments from nearly a dozen restaurant owners and operators who use the platform daily. Funds from the round will be used to accelerate product innovation, expand Ovation’s AI-driven insights, and continue building tools that help restaurant teams turn guest feedback into measurable business outcomes – without losing the human connection at the heart of hospitality.

– Source: QSR

Prepare Your Roof for Spring Storm Season

As spring arrives, most restaurant owners are focused on patio openings, seasonal menus, and preparing for a busy season. But after a long winter, your roof deserves attention too.

Snow, ice, and freezing temperatures can take a toll on commercial roofing systems. Spring is the ideal time to inspect for damage like membrane separation, flashing issues, clogged drains, or ponding water before spring storms roll in.

A professional inspection from Care Roofing can catch minor issues before they turn into costly leaks that disrupt service. Even a small roof problem in a restaurant can create safety hazards, damage equipment, and impact your bottom line.

Care Roofing’s experienced team will ensure your roof is secure, properly draining, and ready for heavy spring rains, helping protect your building and maintain energy efficiency as temperatures rise.

Start the season strong. Schedule your spring roof inspection with Care Roofing and head into the busy months with confidence.

– See the Care Roofing ad on page 24.

Oak Mill Bakery Enters New Ownership

The Kowal and Klimek family, owners of Ideal Bakery and Jarosch Bakery, recently announced they will assume operations of Oak Mill Bakery’s three Chicagoland retail locations and their Des Plaines Commissary Bakery.

After more than 30 years of serving the community with traditional Polish breads and pastries, the owners of Oak Mill are preparing for retirement and have entrusted the future of their business to a family known for preserving bakery legacies.

The agreement allows Oak Mill’s employees and locations to remain intact, ensuring continuity for loyal customers who have come to rely on its authentic recipes and neighborhood presence.

The Kowal and Klimek family has a proven track record of honoring tradition while investing in growth. When they took over Jarosch Bakery, they preserved the integrity of its long-standing recipes while upgrading the retail experience, relocating to a new, modern store just across the parking lot from its original home of 1959, which continues to be located at Higgins and Arlington Heights Roads in Elk Grove Village, Illinois.

Operating a state-of-the-art bakery in Elk Grove Village, the Kowals and Klimeks will now also run a second large bakery in Des Plaines, where Oak Mill’s handcrafted specialties will continue to be produced.

Customers can expect the same beloved flavors, now supported by expanded resources and expertise. Under the Kowal and Klimek family’s stewardship, Oak Mill Bakery’s future looks bright, and Chicagoland just became a little sweeter.

USDA Proposals for Supply Chain

Effectiveness

The USDA has proposed regulatory updates to allow faster processing line speeds at federally inspected pork and poultry plants in a move designed to lower food costs and improve supply chain efficiency. The National Chicken Council, the Meat Institute and the National Pork Producers Council have expressed support for the proposal.

– Source: Meat & Poultry Online

Celebrating 100 Years of Classic Flavor Chicago Made • Time-Tested • Crowd Approved

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Customizable Plates for Just Salad

Just Salad has expanded its menu with Market Plates, positioning the brand as more than just a salad spot, with a focus on courting the dinner crowd. The Build Your Own Market Plates offer a balanced meal featuring a base, protein, side, garnish and a choice from 27 sauces. The initiative is part of Just Salad’s strategy to respond to customer demand for more meal flexibility and heartier options, keeping pace with competitors like Sweetgreen.

– Restaurant Business

Elevating Your Brand Through Professional Photography

In today’s world, every business faces rising costs – from materials to marketing budgets. In this environment, professional photography isn’t just a nice-to-have; it’s a strategic investment that can make a real difference. Highquality images tell your story in a way words alone cannot, creating an immediate sense of trust, professionalism, and desirability.

Amateur or low-quality photos may save money upfront, but they can cost more in the long run by failing to capture attention or misrepresenting your brand. Professional photography ensures every detail – lighting, composition, styling – is carefully considered, so your product or service shines in its best light. This precision translates into stronger engagement, higher conversions, and ultimately a better return on every dollar spent.

In a market where consumers are more discerning than ever, quality visuals set you apart. They communicate value, showcase craftsmanship, and elevate your brand above competitors who cut corners. When everything else costs more, your photography is one of the most effective ways to maximize the impact of every marketing dollar. Investing in professional imagery is investing in the perception, credibility, and growth of your business.

– Check out the Food Photo Studio ad on page 5.

Sycamore’s Tom & Jerry’s Rebuilds After Fire

Sycamore Tom & Jerry’s featuring Catering by Diann, is considered to be “The King of Gyros” for more than 50 years. They recently had a fire which devastated their building. Owners immediately felt they needed to reopen as quickly as possible, so they decided to move to a temporary location at 265 W. Peace Road in Sycamore and open in early March. This location is the former Eggsclusive Cafe location.

According to Tom and Jerry’s owner Diane Beaulieu “The restaurant was good option for us and gave us a head start on reopening. We saw this as the fastest way to again start serving our wonderful customers who have become family over the past 50 years. We’ve had generations of NIU students order catering and bring their kids and even grandchildren in for a taste of their college days. Many of those second and third generation customers have become regulars too.”

Besides being considered the “King of Gyros” Tom & Jerry’s is famous for their homemade Italian Beef sandwiches, all beef Red Hot Chicago hot dogs, homemade soups, salads, baby back ribs, fried chicken, wings, milk shakes and a growing catering business, which has more than 50 catering event commitments already scheduled for this summer. They will be rebuilding in their original location and hope to have it completed by the fall of 2026, in time for Pumpkin Fest.

Filbert’s: Chicago’s Handcrafted Soft Drinks Celebrate 100 Years

Filbert’s, producers of the famous old-time draft root beer, has been one of Chicago’s best-kept beverage secrets for a full century. Founded in 1926 in the Bridgeport neighborhood, this family-owned business has quietly supplied restaurants, retailers, and soda lovers with handcrafted soft drinks made the old-fashioned way.

The company’s roots began with something simple: milk delivery. Filbert’s originally delivered bottles of milk to local families by horseback. As the customer base grew during the height of Prohibition, the business expanded beyond dairy and into soft drinks, carving out a niche that would define the next 100 years. Today, Filberts bottles more than 20 different soda flavors, all produced in small batches to ensure consistent quality and taste. While the flagship remains its classic old-time draft root beer, the lineup has expanded to include black cherry, cream soda, lime, orange, blue raspberry, watermelon, ginger ale, and many other crowd favorites.

Filbert’s products are available throughout the Chicago area, sold directly to restaurants, retailers, and distributors, including Sysco Chicago. Consumers can also visit the bottling plant and cash-and-carry outlet at 3430 South Ashland Avenue in Chicago where one thing remains refreshingly unchanged, quality and flavor you can taste in every sip.

– You can find the Filbert’s ad on page 9.

Fresh-Baked Pita

Ethnic Breads

Sandwich Loaves

European Specialties

Challah Breads

Chocolate Toppings and Fillings

Buns and Rolls

French and Italian Breads

Dinner Rolls

Grease Trap Pumping and Water Jetting

Choosing the Wrong Hood and Duct Cleaner Could Result in Fatalities

Every foodservice operator appreciates vendors who compete on price. But when it comes to hood and duct cleaning, the lowest bid can come at the highest cost.

Not all contractors are created equal. Some cut corners, skip proper scraping, or fail to install and use access panels that allow the entire duct system to be thoroughly cleaned. When grease is left behind inside ductwork, it becomes fuel. One spark can turn that buildup into a fast-moving fire racing through your system. These are not rare occurrences; grease fires in commercial kitchens happen every year, and when they do, firefighters and first responders are the ones rushing in.

Choosing the wrong contractor could mean more than property damage. It could mean a firefighter, a first responder, or one of your own employees does not make it home after their shift. To protect your business, property and livelihood, it is always a good idea to take a flashlight and camera, look up into your system and check for yourself; or get an expert like Enviromatic to review pictures that your cleaning company shared with you to verify compliance.

Enviromatic has built its reputation over 55 years by refusing to cut corners. According to ownership, some operators have left for

lower-priced competitors, only to experience fires, insurance deductibles, business interruption, and ultimately higher long-term costs. Many of those operators return after learning that safety, compliance, and thoroughness matter far more than promises and low price.

Before you hire a hood and duct cleaning company, do your own investigation and research. Ask for references. Verify that the company has not changed names; sometimes low-cost outfits rebrand to escape bad reviews. Research whether any fires have been linked to their work. Look for insurance claims, lawsuits or citations where the contractor was named as responsible. Your due diligence could reveal safety lapses that a low price will never disclose.

When hiring a hood and duct cleaning company, look beyond price. Monitor their work. Demand full-system cleaning. Because in this business, low price is not always the best price, and the stakes are simply too high. The firm has even helped authorities write NFPA regulations, making them the gold standard of the hood and duct cleaning industry. The picture shown here is what hood, ductwork and fans should look like after they have been properly cleaned and degreased. – You can find the Enviromatic ad on page 16.

What the Inventor of the Polaroid Camera Can Teach Us

By Cary Miller

Edwin Land, inventor of the Polaroid camera, understood the power of informed feedback. He hired Ansel Adams, one of the most respected photographers of his time to serve as a paid critic of the Land Camera. Adams provided constant suggestions, technical insight, and honest evaluation. That relationship helped Land refine his product and accelerate innovation.

There’s a powerful lesson here for restaurant operators. While every guest is, in effect, a critic, most feedback is subjective and inconsistent. A knowledgeable, trusted advisor; someone who understands food, service, operations, and brand positioning can offer objective, strategic guidance.

A paid critic is not there to discourage, but to illuminate blind spots and uncover opportunities. The right voice can challenge assumptions, sharpen execution, and elevate standards. Constructive, informed criticism isn’t an expense. It’s an investment in excellence.

The Great Escape: Three Generations of Flavor

Grandpa John Great worked behind the counter of his small grocery store in 1920s Chicago, carefully curating the perfect blends of herbs and spices – flavors you can still taste today in the tender, slow-cooked ribs at The Great Escape Restaurant.

Grandpa later passed the treasured recipe to his son, Albin, who opened The Drift Inn with his wife, Marie. The Drift Inn quickly became known for two things: fall-offthe-bone ribs and perfectly broasted chicken, both prepared with the same care and secret blend of spices. The business thrived for decades, serving loyal guests until the couple retired in 1981.

In 1992, the next chapter began when Brian and Ron Great opened The Great Escape, bringing the family recipe home once more. Still open today, the restaurant stands as a tribute to three generations of hard work and heart. Every rack is cooked low and slow – just as Grandpa intended – carrying forward a legacy of flavor, family, and pride that continues to bring people together around the table.

Our USDA & FDA Certified Plant is Conveniently Located in Chicagoland

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Let us audit your current rates. If we can’t save you money, you pay nothing.

Owned and operated by Mike Hyman. Trusted. Proven. Straightforward.

Birthplace:

Current Position: Executive Chef

First Foodservice Job: I was a fry cook at Brown’s Chicken when I was 14 years old.

Favorite Food: My mother’s family is from the deep south and that has had a definite impact on the foods I enjoy. There are many different cultural influences for this style of cuisine: soul food, southern cuisine, creole, cajun, BBQ. I’ve fused these influences into my own style of southern cuisine and find that these are my favorite dishes to eat.

Awards/Honors: James Beard Mention 2007, Lincoln Square Rib Fest best ribs three years running 2012-2015

Memorable Customers: Pharrell, Magic Johnson, Kim and Kris Kardashian, Kevin Durant, Jay-Z & Beyonce and so many more. I’ve had many guests and clients who fit in the spectrum of fame and fortune, and I’ve enjoyed cooking for them all.

Worst Part of Job: Accounting meetings that run over into prep time.

Most Humorous Kitchen Mishap: I was cooking for a wedding for 300. Prime rib was on the menu. Shortly before service, I noticed that the pilot had failed to light, forcing me to get extremely creative on how to cook 15 prime ribs in 40 minutes. I was successful in producing a phenomenal meal for the guests and the hosts were none the wiser to the kitchen mishaps.

Favorite Food to Prepare: Texas Style BBQ. I owned a catering business in Orlando where BBQ was my specialty, and I developed a fondness for these dishes that I crave to this day.

What part of the job gives the most pleasure?

The look on someone’s face when you’ve fed them something extravagant and you can see in their smile how good it tastes.

If you couldn’t be a chef, what would you be and why? A lawyer. I love to argue.

What was the best advice you ever received? Never serve anything to anyone that you would not serve yourself or a member of your family. It developed a sense of pride in my work and an acute understanding of how personal it is to feed someone.

Where do you like to vacation? Anywhere warm with an oceanfront view. I am extremely fond of fresh catch seafood and I find myself gravitating to those destinations where I can fill that seafood urge.

“The way to get started is to quit talking and begin doing.” – Walt Disney

Who is your greatest culinary influence? Peter Madaringis. He ran a Greek style diner in Dekalb that was beyond busy. 80 item menu. Taught me about soups, sauces, and the basics. He mentored me in proper cooking techniques and how to work a busy line. I went off to culinary school after I worked for him.

What do you enjoy most about FIN? What I love about FIN is that it’s a wealth of information and helps me keep up on what’s trending. It’s practical, local, and celebrates the people behind the food, not just the headlines.

Nationwide Rollout of Matcha Drinks at Jack in the Box

Local News

Jack in the Box has introduced two matcha beverages nationwide as part of a beveragefocused innovation strategy. The Matcha Iced Latte and Oreo Matcha Shake aim to cater to younger, health-conscious consumers. Executive chef Ciaran Duffy emphasizes the importance of consistent flavor and performance in the matcha used. – Source: nrn.com

This spring, DineAmic Hospitality will unveil NAIA, a sweeping pan-Mediterranean riverfront destination poised to redefine dining along the Chicago River and mark one of the most anticipated hospitality openings in the city’s recent history. Spanning nearly an entire river-level city block at 300 N. LaSalle Street, from LaSalle Street to Wells Street, NAIA introduces a 12,000sq. foot indoor-outdoor experience that brings global Mediterranean culture, cuisine, and design to the heart of downtown Chicago. At the culinary helm is world-renowned chef Athinagoras Kostakos.

Ateema Media & Marketing presents the return of Chicago’s largest and most important hospitality and tourism event: The Summit will be held on April 28,2026. This annual gathering for hospitality, tourism and events professionals, as well as members of the public, will be hosted across multiple West Loop venues including RECESS, City Hall and Morgan Manufacturing. Congratulations to Dominion Designs a Chicago Based Video Production Company on their 10 Year Anniversary. They turn their followers into Clients with Video. Father of the Bride will be held at the Drury Lane Theatre 100 Drury Lane in Oakbrook Terrace, Illinois Apr. 8 - May 31, 2026. Based on the novel that inspired the Elizabeth Taylor and Steve Martin films, this hilarious yet bittersweet play reminds us that sometimes the greatest love a father can give to his daughter is to let her go. lllini Veterans Memorial 5K Run/Walk will be held April 19, 2026 at 908 W Nevada St, Urbana, Illinois This is the 12th Annual Illini Veterans Memorial 5K. and the event raises funds for the Illini Veterans club to support veteran programs and services.

Mahoney Environmental marks a significant milestone, celebrating 73 years of dedicated service to restaurants and food service operations of all sizes. Mahoney Environmental has grown from a local operation in the Chicagoland area to a trusted nationwide leader in used cooking oil collection and recycling, grease trap maintenance, and kitchen oil management solutions. Moo & Oink, the legendary Chicago-based meat brand known for its irresistible hot links, beloved jingles, and unforgettable personality, celebrates its 50th anniversary in 2026. Since 1976, Moo & Oink has been a staple at cookouts, block parties, and family gatherings throughout Chicagoland, earning generations of loyal fans with its high-quality meats and unmistakable flair. Northern Illinois Food Bank recognized Starbucks Food-

Share program’s 10-year milestone, 121M meals donated nationwide. For the past 10 years, Starbucks has led a nationwide effort to safely donate surplus food from U.S. companyoperated coffeehouses to local food banks and partner agencies. QCQuad Cities Restaurant Week will be going on April 6-12,2026. Enjoy the best the area has to offer with special menus. Sample the flavors that make the Quad Cities a perfect destination for food lovers. The Urgent Care Association (UCA) is proud to announce that registration is open for the 2026 Urgent Care Convention, taking place April 11-14, 2026, in Chicago, Illinois. This year’s theme, Amplify, reflects UCA’s commitment to elevating the voice, impact and future of Urgent Care as a critical access point in the U.S. healthcare system. The National Restaurant Association Show 2026 will be held from Saturday, May 16 to Tuesday, May 19, 2026, in Chicago, Illinois at McCormick Place. Experience the foodservice tradeshow that brings the industry together. The Purple Pig, the acclaimed Mediterraneaninspired restaurant known for its vibrant, shareable cuisine, creative cocktails, and curated wine selections, opened its second location in Oak Brook, Illinois. The main dining room and bar offers seating for 210 guests, complemented by an additional 60-seat patio slated to open in May. The Schaumburg Home Show will be held April 18-19, 2026 at the Schaumburg Convention Center, 1551 Thoreau Dr. N in Schaumburg, Illinois. This great event will allow smart and savvy homeowners, to connect with great home improvement businesses and experts in every industry. The annual Long Grove Craft Beer Fest is returning on Saturday, April 25 from 12:00 to 4:00 PM at Brothers’ Field in the heart of Historic Downtown Long Grove. This year’s festival will feature at least two dozen standout craft breweries, cideries, and distilleries from across the Chicagoland area and beyond.

seasoned restaurateurs through their long-running Hinsdale establishments Il Poggiolo and Nabuki – set out to recreate that magic. They sourced premium Italian wheat, perfected house-made schiacciata production, and built a menu around imported meats, cheeses, and bold condiments that honored traditional recipes. Along with Chef/Partner Saul Maya, they developed the sandwiches and brought the dream to life. What started as a carry-out window attached to Il Poggiolo in Hinsdale quickly grew into a standalone brand, Pronto Italian Sandwiches, and launched with a focus on fresh, made-to-order offerings that delivered genuine Italian taste without pretension.

Demand for the bread itself surged almost immediately. Customers couldn’t get enough of the authentic Tuscan schiacciata, leading to strong wholesale interest. Under the Pronto Panificio label, the bread began appearing on shelves at major regional grocers including Jewel-Osco, Pete’s Fresh Market, and Tony’s Fresh Market, allowing home cooks and other businesses to incorporate the same standout ingredient into their own meals.

From its humble Hinsdale origins, Pronto expanded rapidly to meet the growing appetite. Today, the brand operates in five locations across the western suburbs and beyond: the flagship in Hinsdale, outposts in Des Plaines, Naperville, and Elmhurst, as well as a high-traffic grab-and-go operation at Chicago O’Hare International Airport in Terminal 1 near Gate B14. The airport location has proven especially popular among travelers seeking elevated alternatives to standard concessions, with sandwiches prepared fresh to order. Nearby hotels and commuter hubs have also embraced the concept, turning Pronto into a convenient stop for authentic Italian flavors on the go.

Peter and Dana Burdi’s vision – sparked by a single family trip and a beloved loaf of bread – has transformed into a thriving mini-empire. With its emphasis on quality ingredients, generous portions, and approachable pricing, Pronto continues to capture the hearts (and appetites) of suburban diners, airport passengers, and now grocery shoppers alike. In an industry hungry for genuine stories and standout products, Pronto Italian Sandwiches proves that sometimes the best ideas are born far from home, over a simple, perfect sandwich.

Dunkin’ is bringing a new kind of energy to the menu. The brand introduces Dunkin’ Zero, a zero-sugar energy drink made for the in-between moments of the day, when coffee has done its job but the day is far from over. Available in six bold, fruitforward flavors, Dunkin’ Zero delivers 20 calories in a medium and zero grams of sugar. It’s a crisp, lightly carbonated sip made for moments when guests want to reset and keep moving.

“ The lessons employees learn in our industry don’t just teach skills they form character.”

Chef/Partner Saul Maya

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National Restaurant Association Show Names 20 Kitchen Innovations Award Recipients

The National Restaurant Association Restaurant, HotelMotel Show has selected 20 recipients of its 2026 Kitchen Innovations (KI) Awards, recognizing foodservice equipment and technology designed to support day-to-day foodservice execution through smarter automation, sustainability, and operational resilience.

This year’s class of awardees reflects the realities operators are managing on the ground, including workforce constraints, tighter margins, and limited room for disruption during service. The selected solutions focus on helping kitchens maintain consistency and speed during peak service, with equipment and systems designed for day-to-day use.

The 2026 Kitchen Innovations Award recipients are:

• Aqua-Pure: 3M ScaleGard High-Flux Reverse Osmosis System

• Blendtec: Ultra Jar

• BDGR LLC: SP Genix Bio-Degradeable Degreaser

• CNSRV Inc.: DC:02 Food Defroster & Chiller

• Ecolab: Pest Intelligence Powered by ECOLAB3D

• Electrolux Professional, Inc.: Randell HCI Drop-In Combination Well

• Hatco Corporation: 6-Burner Programmable Induction Range

• Hobart: FT2000 Flight-Type Dishmachine

• Hoshizaki: Pizza Prep Table with Refrigerated Catch Pans

• Imperial MFG: Pro Series Electric Wafer Plate Range

• Instafarm: Commercial Growing Unit

• JBT Marel: Fresh’n Squeeze 1800 Citrus Juicer

• SYPP: Marco Beverage Systems

• MEIKO USA, Inc.: M-iQ Cup Flight-Type Dishmachine

• Next Robot Inc.: Replenish A1 Dente AI-Powered Cooking System

• Replenish: Genesis Countertop Blender

• Southbend: Steam Shell Griddle

• Spring USA: PowerLuxe Battery Powered Buffet Equipment

• Waring Commercial Products: Planit POD Fermentation Chamber

– Hank Williams, Jr. “ If you mind your own business, you’ll stay busy all the time.”

• West Star Industries: Tri-Temp Pizza Prep Table

For more information on the Kitchen Innovations Awards or to register for the National Restaurant Association Show, visit nationalrestaurantshow.com.

Plant-Based and Cultivated Meat Has Potential

Executives at Tufts University’s Future of Food Innovation Day expressed optimism for plant-based and cultivated meat, citing government investments and progress in the sector. Bruce Friedrich of the Good Food Institute highlighted the role of these alternatives in addressing food security and supply chain issues. Companies like Wildtype and Lasso are pivoting to niche products, with Wildtype focusing on cell-cultured smoked salmon and Lasso exploring applications beyond meat alternatives.

– Source: Supermarket Perimeter

Emily Grace Jonathan Albert

Isabella Balthazar

Partnership Agreements

Lease Negotiations

Union Negotiations

Vendor Agreement Reviews

Buy/Sell Agreements

Wage

& Hour

Issues

Airport Institutes White Castle Kiosk

White Castle has introduced an automated kiosk at Southwest Florida International Airport in partnership with Just Baked and Evolvending. The kiosk, located in the newly renovated terminal food court, offers a limited menu of White Castle sliders, prepared hot and on demand, and uses a vending machine that stores products cold and steams them upon order. – Source: FoodService Director

AROUND CHICAGO With VALERIE MILLER

Cafe Ba-Ba-Reeba! Celebrates 40 Years!

Cafe Ba-Ba-Reeba! – Chicago’s iconic original tapas restaurant, is celebrating 40 years of bringing authentic Spanish cuisine and culture to Lincoln Park. Open since December 1985 at 2024 North Halsted Street in Lincoln Park, the restaurant, co-founded by Chef and Partner Gabino Sotelino and now overseen by his son, Partner Mark Sotelino, introduced the Windy City to traditional Spanish cuisine, including tapas, pintxos, paella, and sangria.

“On behalf of Lettuce Entertain You and the Sotelino family, we’re honored to have shared our Spanish heritage with the community for 40 years,” said Cafe Ba-Ba-Reeba! Partner Mark Sotelino. “I also want to thank our incredible team for making this restaurant a home and an institution. It gives me a tremendous sense of pride to have worked side-by-side with multiple generations of invaluable people. Together, we’ve hosted countless date nights, happy hours, dinners, brunches, and celebrations of all kinds, and we look forward to toasting this milestone with our guests, who have also become like family.”

Over its first 40 years, Cafe Ba-Ba Reeba! has become a neighborhood go-to, perfect for first dates, special occasions and everyday occasions, and along with its daily happy hour – among the most popular in the city – the pioneering restaurant is known for its lively atmosphere and events, such as pig roasts, live flamenco shows, and paella cooking demos, and a familial spirit that in 2024 earned it the distinction of the Chicago Tribune Readers’ Choice for Family-Friendly Restaurant of the Year.

The menu is designed to share, featuring tapas, pintxos (bitesized tapas) and the classic Valencian rice dish, paella. Pair the meal with sangria, craft cocktails, Spanish wine and local beers. Cafe Ba-Ba Reeba is located at 2024 N. Halsted St. in Chicago.

HOURS

Monday - Thursday: 4 p.m. – 9 p.m. Friday: 11:30 a.m. – 11 p.m.

Saturday: 10 a.m. – 11 p.m. Sunday: 10 a.m. – 9 p.m.

WEEKEND BRUNCH: Saturdays and Sundays: 10 a.m. – 3 p.m.

Photos: David Borkzowski

The Sotelino Family

Delicious and ready to use in any bakery product, and as a topping for tacos, burritos, potatoes, dips, cheesecakes, and salad dressings. Thicker and more versatile than sour cream.

Top potatoes and vegetables with Sour C®.

Substitute Sour C® for sour cream in recipes.

Create new sauces, dips, dressings.

May be thinned with buttermilk.

Use as a topper for spicy foods like chili, nachos, curries.

Long shelf life.

Your Local Dairy Manufacturer, Supplier and Distributor

• Family-owned since 1934.

•

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is a flat, rustic bread originating from Tuscany, made with simple ingredients resulting in a delicious crispy crust and a soft, chewy interior.

Perfect for: Sandwiches, Table Bread, Pizza and Flat-Bread Creations

Enjoyed plain or used as a base for sandwiches, pre-baked ready-to-top pizza crust, flat breads, bruschetta, appetizers or snacks.

Conveniently fresh frozen and available through all Greco houses, and Sysco

4-PACK SANDWICH BUNS IN 3 VARIETIES

Parmesan Pecorino Thyme Rosemary Plain

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Parmesan Schiacciata Thyme

Rosemary Schiacciata Grape Tomato Oregano Jalapeno Cheddar Plain

FOR SAMPLES AND ORDERING INFORMATION

Call Peter Burdi: 312-907-9448 Packaged for Foodservice and

Marco’s Pizza Targets 80+ New Stores in 2026 After Disciplined Growth and Innovation in 2025

Marco’s Pizza, one of the nation’s fastest-growing pizza brands, kicks off 2026 with deliberate development plans following a year of strategic expansion and systemwide investment. In 2025, Marco’s opened more than 60 new stores and this year, it plans to surpass 80 new store openings while continuing to accelerate growth across new domestic markets, international territories, and nontraditional venues.

Caputo Scores Big Wins at Cheese Championship

Caputo Cheese, was recently awarded at The World Championship Cheese Contest, placing First, ‘Best Of Class’, with their Bocconcini and Third Place with their Ovolini in the Fresh Mozzarella category.

Bocconcini, which means “little mouthfuls” in Italian, is a Fresh Mozzarella which is stretched and kneaded into small, bite-sized balls. Bocconcini are soft and chewy in texture and rich and creamy in flavor. These delicious Mozzarella bites lend themselves to many recipes like salads, pasta, and more. Ovolini, from the Italian word for “egg-sized” are larger format mozzarella balls which are known as the ‘workhorse’ of the fresh cheese. Delicate in texture, with a subtly firm exterior and softer interior, Ovolini capture more butterfat resulting in richness in every bite. These provide versatility in the kitchen, especially for caprese salads, or tearing for traditional Margherita pizza.

The 2026 World Championship Cheese Contest was hosted by The Wisconsin Cheese Makers Association on March 3-5 in Madison, Wisconsin. This has been the premiere cheese contest in the world since 1957, and Caputo Cheese has medaled in every competition since 2016, including Gold in 2020, 2018, and 2024 (Burrata and Fresh Mozzarella). They are thrilled to have placed amongst peers and other industry giants, showcasing their true Italian cheese making skills that have been passed down through generations. – You can find the Caputo ad on the back cover of this issue.

Schiacciata

Also Available: Grab-n-Go Products Fully Prepared and Individually Packaged Pre-Made Sandwiches and Salads

Tuscan Pizza Crust

Sourdough Tuscan Schiacciata Pizza Crust, Pre-Baked and full flavored. Easy to use, versatile and delicious!

SATISFIED CUSTOMERS INCLUDE:

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

BagelFest presented by King Arthur Baking Company, is expanding to the West Coast with the launch of BagelFest West. Taking place Sunday, April 12, at the Audrey Irmas Pavilion, in partnership with the Jewish Food Lab of Wilshire Boulevard Temple. Hosted in Koreatown, the culinary epicenter of Los Angeles. Hilton announced that Hampton by Hilton has been ranked the No. 1 hotel franchise on Entrepreneur’s Franchise 500 for the 17th consecutive year, extending the brand’s record-setting run at the top of the Lodging category. Huey Magoo’s, known for its premium, hand-crafted chicken tenders, has signed a development agreement totaling 12 restaurants, marking the brand’s entry into Texas and expanding its presence in Alabama. The deal includes eight restaurants across the North Dallas market and four in Birmingham, accelerating Huey Magoo’s nationwide expansion. Minnesota’s second-largest hotel receives a major upgrade as Treasure Island Resort & Casino reopens New Buffalo Tower. The renovated hotel tower, with remodeling led by Knutson Construction, reflects Treasure Island’s long-term commitment to continued evolution. Natural Grocers, the nation’s premier family-operated organic and natural grocery retailer, plans to open a new store in Lake Geneva, Wisconsin, this spring. The location, off North Edwards Boulevard, will be Natural Grocers’ first store in Wisconsin, marking a significant milestone for the growing retailer. Smithfield Foods, Inc, an American food company and an industry leader in valueadded packaged meats and fresh pork, announced it has initiated the approval process to build a new state-of-the-art packaged meats and fresh pork processing facility in Sioux Falls, South

Dakota. Society Insurance has been recognized by Employ Humanity as a 2026 Best Place to Work honoree, an award that highlights employers who demonstrate exceptional commitment to fostering a positive, supportive and employee-focused workplace. Society Insurance, headquartered in Fond du Lac, Wisconsin, is a mutual insurance company specializing in business insurance coverage. Soulcial Kitchen, the award-winning social enterprise that has served more than 381,000 free hot chefprepared meals to communities in need since 2021, has been awarded its fifth U.S. Department of Labor registered apprenticeship credential with the launch of its new Hospitality Leadership Development Program. The Bartolotta Restaurants, the premier restaurant and catering group in the Greater Milwaukee area, is expanding its awardwinning dining portfolio with the introduction of High Stakes by Bartolotta, a sophisticated and distinctive new Europeaninspired steakhouse experience opening at 1030 North Water Street in Summer of 2026. The Hospitality Industry Technology Exposition and Conference will be held June 15-18, 2026 in San Antonio, Texas. Produced by HFTP, HITEC gives attendees access to the latest hospitality technology, industry experts, essential education and the resources to find cost-effective ways to improve company bottom lines. Wynn Resorts once again received the highest ratings across its resort portfolio as part of this year’s Forbes Travel Guide’s Five-Star Awards, distinguishing itself as having the longest-running Forbes Travel Guide Five-Star Awards of all independent hotel companies in the world. Wynn Resorts received 18 Five-Star awards total for 2026.

Princess Cruises raised a salted-rim glass to National Margarita Day in record-breaking style, breaking a new Guinness World Records title for the Most Margaritas Sold in 8 Hours. The celebration aboard Regal Princess sold 3,410 handcrafted 24K Margaritas featuring Pantalones Organic Blanco Tequila, surpassing the previously held record of 2,728.

H-E-B’s Supply Chain Expansion

H-E-B is enhancing its supply chain by purchasing more than 600 acres in Valley View, Texas, to build facilities in multiple phases. This land acquisition is part of H-E-B’s broader investment in the DallasFort Worth area, where it has been opening new stores since 2022. The new facilities will support H-E-B’s operations across North and West Texas.

– The Dallas Morning News

McDonald’s Launches Big Arch Burger in US

McDonald’s launched its Big Arch Burger in the U.S. for a limited time, with the company calling it the “biggest and boldest burger yet.” The burger includes two quarter pound beef patties, three slices of melted white cheddar cheese, crispy and slivered onions, lettuce, pickles and toasted buns with sesame and poppy seeds. The launch is part of the chain’s strategy to improve food quality across its burger, beverage

and chicken categories. McDonald’s originally piloted the Big Arch burger in several international markets a year and a half ago. The burger did so well in the United Kingdom that McDonald’s added it to the core menu per the earnings call. While it is currently an LTO in the U.S., the chain said in an email that it will listen to its customers and won’t rule out adding the Big Arch to the core menu.

– Source: Restaurant Dive

Tired of Running Out of Gas?

Never run out of Beverage Gas with our “Auto-Refill” program. Streamline and save time. Leave the gas to us! Convenient! You don’t need to be present. We can refill you from outside your building.

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• Patio Heater Propane Tanks Also Available. For Personalized Service, Call us Today! Phone: 877– 427–2499 www.MacCarb.com

We Understand Food Businesses and Know How to Deliver the Protection Needed

You don’t have time to run a vendor training school. Our team of professional advisors has specific food industry experience to help food manufacturers, restaurants, grocers and suppliers avoid risk, protect assets and stay in business. Poor insurance advice could cost you your business. Commerical Specialist: Jack Benson, ACLC: 847-733-2694

Local Food Businesses Since 1885

From Front of House to Regional Powerhouse

Lisa Mendez’s leadership journey began as a young, single mother working as a hostess at IHOP. After a mentor planted the idea of advancement, she steadily climbed the ranks at franchisee Sunshine Restaurant Partners, eventually becoming regional director of operations for South Florida, overseeing more than 150 IHOP restaurants. Along with SRP executives Claudia Rodriguez and Ileana Hernando, Mendez is leading the company’s new Elevating Women initiative to increase the visibility of women in leadership and build a robust pipeline of female talent at the company. – Source: FSR Magazine

Sullivans Cove Releases

French Oak Ex-Tawny

$248.5B Forecast for Functional Beverages

The global functional beverage market is projected to reach $248.5 billion by 2030, driven by consumer demand for drinks that offer health benefits such as immune support, mood enhancement and digestive health. The trend towards functional beverages is shifting the market from single-benefit drinks to those that offer multiple health advantages, with a focus on clean labels and affordability. – Progressive Grocer

The Value of Shopping Around for Your Insurance Coverages

When you speak with any successful business leader, you’ll hear a consistent theme: loyalty to trusted vendors matters, but so does controlling costs. Managing expenses effectively frees up capital for expansion, allows you to invest in your employees to reduce turnover, and ultimately strengthens profitability.

One area that is often overlooked is reviewing your insurance coverages every few years. Long-term relationships with carriers can be valuable, but underwriters may grow comfortable with established accounts. Over time, premiums can quietly increase, leaving businesses paying more than necessary.

Working with a knowledgeable, independent agent who understands the specific risks facing food industry operators can uncover new savings opportunities. A thorough review may reveal more competitive pricing, stronger coverage terms, or carriers better suited to your current operation.

From the quiet warehouses of world-acclaimed distillery Sullivans Cove comes an extraordinary expression: 17 Year Old French Oak Ex-Tawny Single Cask (TD0297), bottled at 61.3% ABV cask strength. Filled in July 2008 and matured for over 17 years, this first-of-its-kind French oak release yielded only 343 bottles. The whisky is a slow conversation between spirit and oak – years of craftsmanship shaped by cool Tasmanian winters and quiet summers. Each bottle is presented in a handcrafted solid blackwood box and includes a letter from Distillery Manager Heather Tillott.

One such firm is Chicago-based Serpe Insurance, serving food business owners for more than 50 years. With expertise in insuring restaurants, bars, mixeduse building owners, manufacturers and other food businesses throughout the region, they specialize in aligning coverage with real-world industry needs.

Before your next renewal, consider shopping your policies. A careful review could confirm you’re properly protected and potentially uncover meaningful savings. To learn more about Serpe Insurance, see their ad on page 30.

White Castle Turns 105

White Castle, America’s first fast-food restaurant and the innovator of The Original Slider, is turning 105 and kicking off spring with a celebration rooted in what it does best: delivering hot, tasty Sliders and real value. From a birthday-inspired gift card deal to slam dunk savings for the college basketball tournament, the Castle is serving up fresh reasons to visit this spring.

“As we head into spring, people are ready to shed their winter coats, soak up a little more sunshine and find simple, budget-friendly ways to gather and celebrate,” said Jamie Richardson, chief marketing officer at White Castle. “Whether it’s honoring our 105th birthday or fueling game-day watch parties with a Crave Case, we’re delivering the kind of value and flavor in March and April to Cravers that’s been part of White Castle’s story since 1921.”

Two New Hotels Coming to Downtown Louisville

Big developments are underway in downtown Louisville. The iconic Humana Tower is being transformed into a 1,000-room, convention-style hotel, one of the largest in the city, just steps from the Kentucky International Convention Center, with plans for multiple ballrooms, over 100,000 square feet of meeting space, restaurants and flexible event venues to attract large-scale events and conventions.

At the same time, the highly anticipated JW Marriott Louisville is on track for a 2027 opening in the historic Fifth Third building, featuring 418 luxury rooms, 15,000+ sq. ft. of meeting space, five curated dining venues and a signature rooftop bar, all within Louisville’s vibrant, walkable district of bourbon distilleries, world-class restaurants, iconic attractions and entertainment.

The Mental Gap: Marketing Is Not a Light Switch

One of the biggest challenges suppliers face isn’t always operational, it’s mindset. Some see marketing as transactional: “If I spend X dollars, I should immediately see Y in sales.” And if that return isn’t instant, they question the investment. But in our industry, it’s not a light switch. It’s a long-term positioning strategy in a market with extended buying cycles, layered decision-makers, and relationshipdriven sales.

Right now, foodservice sales are softer across many segments. Consumers are cautious. Operators are watching costs. Revenue pressure is real. But when sales dip, it’s important to keep perspective. It’s not your sales team’s fault. They want to succeed. They want to grow your business. And it’s not that marketing “isn’t working.” It’s the broader economic environment.

In fact, during softer economies, marketing and sales support become even more critical. This is when customers are most tempted to “go cheap” or shift vendors without fully understanding the long-term value of staying with a trusted partner. Continuous marketing reinforces your strengths, educates buyers, and protects your position in the marketplace.

If sales are soft, don’t retreat. Support your team. Maintain your presence. Strengthen your message. When the market rebounds, you won’t be starting from scratch, you’ll be ahead. If conditions remain challenging, the marketing investments you made won’t look like expenses. They’ll look like golden eggs that helped you survive; positioning you to thrive.

Filling, Garnish, Cannoli Cakes

Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY

James Serpe is with Chicago based Serpe Insurance, a one stop agency for food business owners. James and his team have expertise in insuring all types of restaurants, bars, stores, suppliers and food businesses, including property, casualty, non-owned auto coverage for delivery vehicles, and other small business insurance needs. Shopping around your insurance coverages every couple of years makes sense to see if a different carrier or agent may be able to increase your coverage while saving you money. Jim and his team have the expertise to help accomplish both. You can see his ad on page 30.

Amazon’s

Second Illinois Big Box Store

Amazon has proposed building a 225,000-squarefoot retail store in Oak Brook, Ill., replacing existing office buildings. The proposal comes after Amazon received preliminary approval last month for a 229,000-square-foot store in Orland Park, Ill. – Source: Retail Touchpoints

Jennifer McGuire is a sales executive with V. Marchese Produce, a company offering wholesale produce since 1934. The company offers a full line of fresh fruits, vegetables, dairy products, spices and herbs, cheeses, and other gourmet food products. With 60 trucks, the company services accounts throughout the Chicagoland suburbs. Because the company is based in Wisconsin, they often operate with lower overhead than many locally based distributors. If you are looking for integrity while saving money without sacrificing value or quality, contact Jennifer. You can see her ad on page 19.

Brian Trelsted is with Gasket Guy Chicago. For more than 20 years, Gasket Guy has been living and breathing refrigeration gaskets. The company services all types of food businesses and can source and install gaskets for virtually every type and brand of refrigeration or foodservice equipment. Because Brian is based locally, he provides a high level of customer service and expertise to complete the job quickly. Brian offers a free, no obligation inspection of kitchens to see if he can help keep the health department off your back while increasing the efficiency of your refrigeration equipment. Brian is sponsoring our June 2nd Shmoozefest. Be sure to come to the event and meet him.

Michael Czapciak, along with award winning pastry chef and author Dana Cree, operates Chicago-based Pretty Cool Ice Cream. Launched in 2018, the company offers gourmet specialties and frozen novelties to restaurants and boutique grocers across Chicagoland. With Chicago being an all weather ice cream city, their products remain popular year round.

Dave and Darrell Ransom operate D&R Press, a Melrose Park based company that has been providing printing services to the food industry since 1972. The fullservice printer has the capabilities to produce everything a restaurant needs, from menus and catering brochures to gift certificates, mailers, letterhead, and advertising specialties. Because they are family owned, they take great pride in delivering high quality and dependable service. If your image could use a refresh, contact D&R Press. It is always a good time to promote and advertise your business.

“Michael

Scott Weiner, Principal The Fifty/50 Group

“For

Rich Melman, Founder Lettuce Entertain You Enterprises. Inc

Michael Sexton Second Generation

Crying Tiger, Chicago

Your Food Business Insurance Specialist Since 1975

Randy Waidner

The Patio Restaurant Group 7216 West 91st St.

Bridgeview, IL 60103

Current Position: Corporate Chef

First Foodservice Job: Line Cook at Chi Chi’s Mexican Restaurant.

Favorite Food: Regional BBQ, Sushi.

Awards/Honors: Chef of the Year Chicago ACF 2005, Cooked at the James Beard House, Les Amis d’ Escoffier Society, ACF Presidents Medallion.

Memorable Customers: Jennifer Aniston, Duncan Keith, Jane Fonda, Elvira.

Worst Part of Job: Long hours, equipment breakdowns and product shortages.

Most Humorous Kitchen Mishap: We had an intern try to whip 12 quarts of whip cream in a floor mixer. As I was trying to tell him, make sure it is set at speed one, he turned it on set at speed four. A wall of cream shot up and covered him head to toe.

Favorite Food to Prepare: I like to brine my own corned beef and pastrami, and also make the best corned beef hash. What part of the job gives the most pleasure?

Teaching and mentoring.

If you couldn’t be a chef, what would you be and why? I would be a professional drummer.

What was the best advice you ever received? Use all of your senses to cook and prepare food, knowing when whipped cream is ready by its sound, without even looking at it.

Where do you like to vacation? Greece, the most beautiful place with the freshest food I have ever had.

Other than family, who is your greatest culinary influence? I have two Chefs that forged my career, Michael Czech for the discipline of systems and controls and Neal Corman for the subtle nuances of food.

What do you enjoy most about FIN? I love the articles and the networking.

Pork processor Smithfield Foods will buy century-old Nathan’s Famous in a $450 million deal that adds the most iconic US hot dog name to its portfolio of brands, the company said. Smithfield will pay $102 per share, a nearly 10% premium. Nathan’s shares were up about 9% at $100.78. Smithfield already holds an exclusive license to manufacture and sell Nathan’s Famous products in the US and Canada and at Sam’s Club stores in Mexico.

– Source: New York Post

The Everytable@Work program, launched over 10 months ago, has rapidly expanded to serve more than 300 offices and school districts, including clients like Shopify and BMW. The service delivers hot, consolidated meals directly to workplaces, offering a streamlined lunch solution for employees. It currently represents 4% to 5% of the chain’s average unit volume and is expected to grow further as more organizations seek affordable meal options for their teams. – Source: Foodservice Director

Barilla, the world’s leading pasta maker, has announced that its Protein+ pasta was determined to be the best-tasting protein pasta based on blind comparisons among major U.S. brands.

Your Welding Shop On Wheels

We send a big thank you to the Moretti’s team for their outstanding hospitality and service, and to the companies that donated raffle prizes. Also, a thank you to the hundreds of people who joined us at our March Shmoozefest event at Moretti’s in Edison Park. The panel discussion, a Restaurant Marketing Boot Camp, was standing room only and was followed by gourmet food tastings, fun with industry friends, vendor introductions, and tons of free raffle prizes.

Don’t miss our next event on Tuesday, June 2 at Moretti’s in Edison Park, featuring a panel discussion on How to Monetize Your Restaurant Brand. Sponsorships for Shmoozefest are available and always fill up. Reserve yours today. Be sure to attend! See page 39 for details.

Photos by Jeff Brown

Sonic Sold 78 of its Restaurants

KBP Brands has acquired 78 Sonic Drive-in restaurants, expanding its footprint for the brand to 164 units. The units, which are located in Ohio, Kentucky, North Carolina, Tennessee and Virginia were previously owned by Sonic. KBP has worked with Inspire Brands, Sonic’s parent, since it added Arby’s to its portfolio in 2021. KBP Brands previously acquired 85 Sonic units from Boom Inc. in 2024, and now operates over 1,100 units. In addition to Sonic, the operator owns KFC, Taco Bell and Arby’s units across 32 states. – Source: Restaurant Dive

The U.S. Postal Service is honoring and celebrating the life of Chinese American martial artist, actor and filmmaker Bruce Lee with a new stamp featuring an eye-popping image of his iconic flying kick. The stamp was dedicated at a ceremony at the Nippon Kan Theater in Seattle.

BK Reformulates Its Whopper Sandwich

Burger King is making its first significant changes to the iconic sandwich in nearly a decade. The updated Whopper will feature higherquality ingredients, including a more premium, better-tasting bun. It will also be served in a box instead of a wrapper and include an improved mayonnaise recipe designed to enhance flavor.

“Over the past several years, we’ve focused on strengthening our operations and modernizing our restaurants to build a more consistent foundation across the system,” Burger King’s President Tom Curtis said. “With that work well underway, we’re now in a position to thoughtfully elevate our core menu. The Whopper is an icon, so we didn’t set out to reinvent it. Instead, we elevated it based on direct guest feedback.” Burger King operates more than 19,000 locations across over 120 countries and U.S. territories. – Source: qsrweb.com

Nuggets

Little Debbie, America’s number one snack cake brand, is officially inviting everyone to blow out the candles – no guest list required. The brand announced the launch of the Little Debbie Birthday Cake, a festive, grab-and-go single-serve treat designed to bring the joy of a party to any moment of the day.

A simple addition to the plate may help support both metabolic and brain health as we age. New research published in the British Journal of Nutrition found that adding red raspberries to a meal improved post-meal blood sugar responses and enhanced cognitive performance within hours. Booking.com was named the official travel partner of the Route 66 Centennial, spotlighting the great american road trip. The global travel leader is making it easier to experience one of America’s most iconic highways, with thousands of unique stays and unforgettable events along the Mother Road. Easter is celebrated by Christians to commemorate the resurrection of Jesus Christ from the dead, as described in the New Testament of the Bible. Easter eggs represent the empty tomb of Jesus, symbolizing the resurrection. The hard shell of the egg symbolizes the tomb and the cracking of the egg represents Jesus’s resurrection. Easter falls on April 5th. Easter Parade is a romantic musical film directed by Charles Walters, written by Sidney Sheldon, Frances Goodrich, and Albert Hackett from a story by Goodrich and Hackett, and starring Judy Garland, Fred Astaire, Peter Lawford, and Ann Miller. Easter Parade was the highest-grossing musical film of 1948.

Kikkoman Gluten-Free Panko Style Coating creates a unique coating that’s light and crispy. Along with the 3 grams of protein in each serving, this panko is free of gluten, soy, egg, and nuts. It browns quickly to give a professional finish to whatever you are coating or topping. Koulourakia or Koulouria, are a traditional Greek dessert, typically made around Easter to be eaten after Holy Saturday. They are a butter-based pastry, traditionally hand-shaped, in a twist

or round with egg glaze on top. Koulouria are more than just a delicious cookie; they carry cultural symbolism that reflects the spirit of Greek hospitality. Northgate Resorts announces that Camp Fimfo Texas Hill Country has been named the #1 Top Campground in the U.S. in the 2026 Campspot Awards. The annual awards highlight the best campgrounds across North America, recognizing destinations that stand out for their amazing locations, outstanding amenities, and unforgettable guest experiences. Passover begins before sundown on April 1, and ends after nightfall on April 9. The holiday commemorates the biblical story of the Exodus. The seder is a religious ritual set around a dinner table, where participants pray, eat, sing, and retell the story of the Exodus with the help of a Haggadah, a book that explains the seder. The Easter lily flower is associated with Easter symbolizing rebirth, purity, and hope, and is often used in Christian traditions to commemorate the resurrection of Jesus Christ. The flower has been associated with Easter celebrations for centuries and is often used in religious ceremonies and decorations. Uncrustables, the beloved brand known for its iconic frozen crustless sandwiches, has announced a brand evolution: the entire Uncrustables portfolio will become refrigerator friendly, with a full consumer rollout slated to begin this summer. Zillow has a newly released list of the most buyer-friendly housing markets of 2026. Indianapolis, Atlanta and Charlotte top the list of metros where buyers will find room to negotiate for relatively budget-friendly homes that have a combination of cooling prices now, with expected appreciation ahead.

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Pork Mafia Inc

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RTI Restaurant Technologies Inc 312-504-4565

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Tec Foods Inc

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773-638-5310

708-233-0808

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Thatcher Oaks Awnings Page 10 630-833-5700

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Ice Solutions 24

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847-987-9738

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Stanovich Hospitality

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708-359-1911

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847-719-6088

Losurdo Inc 630-833-4650

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Custom Cooler & Freezer Page 16 630-879-3131

Ramar Supply Co Page 32 708-233-0808

Alfa Restaurant Supply 773-588-6688

Berkel Midwest 800-921-9151

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CSI Page 11 888-908-5600

Berkel Midwest 800-921-9151

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CSI Page 11 888-908-5600

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Up ‘N Adam Service & Suppy Inc Page 27 877-876-2326

Berkel Midwest 800-921-9151

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Berkel Midwest 800-921-9151

Major Appliance Service 708-447-4100

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March Quality Used & New Equip Page 19 800-210-5895

Berkel Midwest 800-921-9151

K & L Liquidation 847-854-9913

RESTAURANT FURNITURE

Richardson Seating FSE Division Page 45 312-829-4040

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Society Insurance 888-576-2438

RESTAURANT REAL ESTATE SALES

Nick Dibrizzi/Coldwell Banker 708-562-9328

Ted Aretos/ Eatz & Associates 815-761-8334

RESTAURANT-DESIGNERS

Losurdo Inc 630-833-4650

Sarfatty Associates 847-920-1100

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Chicago Booth Page 28 773-378-8400

Joe’s Furniture Upholstery Page 02 773-965-4828

ROOF TOP GREASE CONTAINMENT SYSTEMS

Enviromatic Corp of America Page 16 800-325-8476

ROOFS-SALES-REPAIR & MAINTENANCE

Care Sheet Metal & Roofing Page 24 708-387-9784

RUBS

Char Crust Page 02 773-528-0600

SALAD-DRESSINGS

Ken’s Foods 800-633-5800

SALAD-DRESSINGS & OILS

Columbus Vegetable Oils Page 15 773-265-6500

Tec Foods Inc 773-638-5310

SALSA

E Formella & Sons Page 08 708-598-0909

SANITATION CERTIFICATION

Illinois Restaurant Association Page 40 312-787-4000

Badger Food Service Consulting 262-902-2947

SAUCES

Big Fork Brands Page 09 312-206-9444

Sahara Harissa 585-755-0695

SAUCES & GRAVIES

Unilever Food Solutions Page 09 630-432-3641

SAUSAGE

Big Fork Brands Page 09 312-206-9444

Anichini Brothers 312-644-8004

Crawford Sausage 773-277-3095

Vienna Beef 773-278-7800

SCALES

Berkel Midwest 800-921-9151

SCALES-SALES & REPAIR

Accurate Scale Company 773-847-1820

SEAFOOD

Fisherman’s Pride Page 03 800-543-2110

SEASONING BLENDS

Rollicking Buckaroo 415-737-5265

SEASONING BLENDS FOR MFR’S

Famar Flavors Page 06 708-926-2951

SEATING

Dearborn Sourcing LLC Page 18 312-243-6214

Trendler Inc 773-255-4407

Waco Manufacturing 312-733-0054

SEWER(MAINT)-RODDING & JETTING

Tierra Environmental Page 12 888-551-1998

SHAKE MIX

Fox Valley Farms 630-231-3005

SHORTENING

Columbus Vegetable Oils Page 15

SLICERSAUTOMATED

773-265-6500

CES Nationwide Page 02 773-533-3333

Berkel Midwest 800-921-9151

SLICERS-SALES & SERVICE

Berkel Midwest 800-921-9151

SLOT MACHINES

J&J Gaming Page 25 833-788-1949

SOCIAL MEDIA MARKETING

Chicago Social Media Mktg.Group Page 39 847-387-9873

SOFT DRINKS

Filbert’s Distributing & Bottling Page 09

773-847-1520

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

SOUP BASES

Tec Foods Inc

773-638-5310

Unilever Food Solutions 630-432-3641

SOUPS

Bistro Soups (Div of Vienna Beef)

773-278-7800

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Free for Food Business Professionals, Chefs, Owners, and Buyers.

Free to Attend, Learn and Network. No RSVP Needed.

Free Food Tastings and Raffle Prizes.

MORETTI’S BANQUETS: 6727 N. Olmsted, Chicago – June 2 from 5 - 9 p.m.

Monetize Your Restaurant Brand, led by Belinda Chang This engaging conversation will explore how restaurants and food businesses can expand beyond their dining rooms by developing curated events, creating retail or branded products that consumers love, and building new revenue streams while protecting their brand name and identity.

SHMOOZEFEST FEATURED PANELISTS

Belinda Chang: Wall Street Journal has named her the “The Global Virtual Wine Experience Guru”. She now curates’ events for Fortune 500 company clients. Prior to this phase of her career, Belinda managed the legendary wine and service teams at Charlie Trotter’s in Chicago, The Fifth Floor in San Francisco, Danny Meyer’s The Modern in NYC and was honored with James Beard Awards’ “Outstanding Wine Service” in 2011.

John Colletti: Managing partner of Gibsons Bar & Steakhouse / Hugos Frog Bar and Fish House. John’s illustrious career has seen Gibsons become Illinois’ highest-volume independent restaurant. The company has done a brilliant job extending its brand into consumer facing retail spaces with its seasoning line and Steak and Fish Gift Packs, merch and corporate gifts.

Jen Nacht: Chicago-based intellectual property attorney focusing on brand protection and trademark enforcement. She will share insight into how trademarks enable brand licensing, common licensing models in the food and restaurant industry, and key terms that help protect brand value in licensing agreements. Her firm Greer, Burns & Crain works with many types of food brand and restaurant chains.

Join us for insights on how to increase revenue, strengthen your brand, and market your business more effectively. No RSVP is necessary. Just show up. Open to all food industry professionals and Food Industry News readers. Free to attend. Cash Bar.

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TUESDAY, JUNE 2

MORETTI’S BANQUETS 6727 Olmsted Ave., Chicago For Vendor Sponsorship Information Call 847-699-3300.

Boost Dine-In Sales and Foot Traffic

Steak ‘n Shake Performance Boost

Steak ‘n Shake posted 10.2% samestore sales growth in 2025, the brand’s best such performance since 1992, driven by a strategy that began in 2020. The 593-unit chain has shifted to a quickservice model, implemented self-service kiosks and started an owner-operator program. “By revitalizing Steak ‘n Shake, we made it relatable to a new generation that is itself faster-paced, more mobile and keenly interested in quality,” said Sardar Biglari, chairman of parent company Biglari Holdings. – Source: QSR

Monster Beverage Enjoys 27% Increase

Hard Rock Hotel & Casino Atlantic City is reaffirming its commitment to excellence with a $50 million capital improvement plan for 2026 that is already underway. The resort will renovate more than 700 standard guest rooms, over 60 suites, and eight penthouses in the hotel’s North Tower, along with refreshing walkways and corridors. The majority of the capital improvement projects are expected to be completed by the end of 2026.

Frozen Food Sales Soar

Frozen food sales in the U.S. were more than 45% higher during the 52-week period that ended in September 2025 compared with calendar year 2019, hitting $87 billion, according to a report released by the American Frozen Food Institute and FMI – the Food Industry Association. The sales growth reflects both inflation and volume growth. Sales of frozen processed meat and poultry more than doubled, to $8 billion, while frozen snack sales rose almost 70%, to $4.4 billion. Shoppers are increasingly combining frozen and fresh ingredients in the same meal, with more than three-quarters of respondents indicating that they do so.

– Source: Grocery Dive

Monster Beverage has reported a 27% increase in net income for fiscal 2025, reaching $1.9 billion, as energy drink consumption shifts to all-day usage. Sales increased 11% to $8.3 billion, driven by the popularity of zerosugar products and the value proposition of energy drinks.

– Food Business News

JRI Hospitality Acquires 43 Freddy’s Locations

JRI Hospitality has acquired 43 Freddy’s Frozen Custard & Steakburgers locations from HCI Hospitality, increasing its total to over 130 in 18 states. The deal includes JC’s BBQ and Grill and Powercat Sports Grill, though Booth Creek Wagyu remains with HCI founder Dave Dreiling. HCI CEO Cam Blakely will join JRI as president of operations for Freddy’s.

– Source: Restaurant Business

“In the Spring, I have counted 136 different kinds of weather inside of 24

Twain

Coca-Cola

Zero

Sugar Drives Revenue Increase

Coca-Cola reported a 2% increase in net revenue for 2025, totaling $47.9 billion, driven by strong performance from Coca-Cola Zero Sugar, which grew 14% annually. Other categories, such as tea, sports drinks and water, also showed steady gains. Henrique Braun assumed the role of chief executive officer on March 31, inheriting a company with robust profit growth.

– Source: FoodNavigator

Charcuterie Substitutes: Swordfish Vs. Pork

Chefs are increasingly using swordfish, particularly its belly, as a substitute for pork in charcuterie, creating dishes like pastrami, bacon and mortadella. Michael Nelson of GW Fins in New Orleans has pioneered this trend, aiming to reduce waste from whole fish. Other chefs, such as Will Gilson of Puritan & Company and Rob McDaniel of Bayonet, have adopted the practice, highlighting swordfish’s versatility and sustainability. – Source: Food & Wine

Tilray Buys BrewDog for $44M

Tilray Brands is expanding its craft beer portfolio with the purchase of U.K. brewer BrewDog for $44 million. The cannabis and beer company will acquire the U.K. brewing operations and 11 brewpubs in the U.K. and Ireland. Tilray said it is separately negotiating to acquire BrewDog assets in the U.S. and Australia. With the BrewDog acquisition, Tilray’s global beverage platform is expected to grow to about $500 million in annual revenue, creating one of the largest diversified craft beverage platforms, according to the company. – Source: Food Dive

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Anyone who has traveled for youth sports knows the routine. The game ends. Thirty parents and players are standing in a parking lot asking the same question: “Where can we all eat?” Team to Table launches to help youth sports families find team-friendly restaurants near fields. A new community-driven site helps coaches and parents quickly find nearby restaurants that can handle teams after games and tournaments.

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It Starts at the Curb

Before a guest tastes your food or sees your dining room, they judge your restaurant from the sidewalk. Research consistently shows that customers form first impressions in seconds, and exterior appearance plays a major role in whether they choose to walk in. Surveys of diners indicate that more than one-third say poor exterior cleanliness would discourage them from returning, and studies have shown that even a one-star improvement in online ratings can increase restaurant revenue by 5-9%. The outside matters.

An attractive, well-maintained awning is one of the most powerful visual signals you control. It frames your storefront, reinforces your brand, and suggests quality. Subconsciously, customers connect a clean awning with a clean kitchen. If the exterior looks sharp and cared for, they assume the same standards apply inside – to the floors, tables, and food preparation.

There’s another subtle effect: perception of value. A polished façade suggests a higherquality, “classier” experience – which can increase average spend while reducing resistance to price. Customers expect to pay a bit more at places that look refined, and they feel better doing it.

Owners may grow used to a faded or torn awning over time. New customers won’t. To show diners how clean and inviting your restaurant truly is, you first must get them through the door – and few improvements deliver a faster, more visible facelift than a fresh, vibrant awning.

– This info is courtesy of Thatcher Oaks Awnings. You can find their ad on page 10.

20th Anniversary of Alinea in Las Vegas

Alinea will be celebrating its 20th anniversary with a residency at the Bellagio Las Vegas from April 16 to May 31, following stints in cities such as Brooklyn, Miami Beach and Tokyo. The residency will feature unique tasting menus inspired by the host cities’ ingredients and traditions, and chef Grant Achatz emphasizes that the Las Vegas experience will highlight the city’s dramatic energy and creativity.

– Source: Food & Wine

With VALERIE MILLER TRAVEL

Wanderlab at Tripadvisor and Choice Hotels International Launch Ultimate Route 66 Road Trip Guide

United customers can now order fresh, United Economy meals like burgers and sandwiches before their flight through the airline’s website and mobile app. This change prioritizes giving customers more choice and ensuring they get the meals they want, while also helping the airline’s catering operation run more efficiently and supporting efforts to reduce food waste. United expects to add additional fresh meal choices to the preorder menu this summer that include elevated salads, gourmet sandwiches and wraps, with expanded preorder exclusive premium beverage options planned for later this year.

U.S. Private Label Industry Reached

$282.8B

in Sales in 2025

U.S. sales of store brands increased slightly more than $9 billion to a record $282.8 billion in all outlets last year compared to 2024, according to PLMA’s just-released Circana Unify+ data.

Store brand dollar sales increased nearly three times the rate of national brands, climbing 3.3%, compared to a gain of only 1.2% for their national brand counterparts for the 52 weeks ending December 28, 2025.

Store brand unit volume was up by 434.3 million to 68.7 billion, also setting a new record. This represents a 0.6% rise, while national brands declined by -0.6%.

In store brand unit sales gains, the best performing department for 2025 was Pet Care, up 5.4%, followed by Liquor +4.4%; Beverages, +2.3%; Frozen, +0.9%; Refrigerated, + 0.7% and General Food, +0.2%.

In dollar sales, seven departments finished ahead of the prior year. The Refrigerated department expanded the most, gaining 6.1% in store brand revenue, followed by Beverages, +4.8%; Pet Care, +3.7%; Beauty, +2.8%; Frozen, +2.4%; General Food, +1.6% and General Merchandise, +0.9%.

Annual dollar sales of store brands increased $64.8 billion, or plus 30%, over the past five years - from 2021 to 2025 - and dollar share rose from 19.1% to 21.3%. Annual unit sales of store brands advanced 2.7 billion, or plus 4%, and unit share improved from 21.6% to a record 23.5% during the period.

Ahead of Historic 100-Year Celebration

Wanderlab, Tripadvisor’s in-house creative studio, and Choice Hotels International are joining forces to celebrate 100 years of Route 66, one of America’s most storied and beloved highways. To mark a century of cross-country adventures, the brands are launching a dynamic, interactive Century of Route 66 road trip guide that pays tribute to the communities, roadside stops, and travelers that have shaped Route 66 into a true American classic.

As part of the centennial celebration, Wanderlab at Tripadvisor and Choice Hotels are unveiling a collaborative, interactive map that spans all 2,500 miles of Route 66 across eight states. This digital experience brings together Choice Hotels accommodations with historic sites, quirky roadside attractions, and beloved diners that help turn a drive into a true journey. From photo opportunities along the Mural Trail to must-try horseshoe sandwiches in Springfield, Illinois, the guide helps travelers build their own bucket-list Route 66 itinerary while exploring convenient stays at Choice Hotels properties throughout the route, such as Comfort Suites in Rolla after exploring St. Louis, Missouri, or Country Inn & Suites by Radisson, Bolingbrook when departing Chicago, Illinois. With more than 7,400 properties worldwide, Choice Hotels ensures comfortable accommodations are never far from the small towns and cities that define this legendary highway.

“Route 66 isn’t just a road but a century’s worth of stories and experiences, and travelers on Tripadvisor remind us of that every day,” noted Steve Paganelli, CDME, VP, Global Media & Partnerships at Tripadvisor. “We’re seeing Route 66 interest surge on our platform – with a 20% growth in pageviews year over year from 2023 to 2024– from reviews to forums, as more travelers look to hit the open road. Partnering with Choice Hotels lets us turn that passion into a practical, end-to-end guide so people can confidently plan, book, and experience this iconic journey.”

Noha Abdalla, Chief Marketing Officer at Choice Hotels International, noted that “Route 66 has inspired generations of travelers, and we’re proud to help make exploring it more accessible than ever. With convenient and trusted stays along nearly every stretch of the route, Choice Hotels gives roadtrippers the confidence to discover the local flavors, smalltown histories, and one-of-a-kind landmarks that make this highway so iconic. Our collaboration with Wanderlab at Tripadvisor brings those experiences together in a way that empowers travelers to plan their journey with ease – and enjoy the freedom of the open road in true Route 66 fashion.” By combining Tripadvisor’s unparalleled traveler insights with Choice Hotels’ trusted nationwide network of hotels, this interactive map transforms a century of Route 66 stories into the ultimate road trip guide.

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Cherry Dark Chocolate Tiramisu

Key Lime

Banana Foster Smores

Red Velvet

Pineapple Upsidedown

Peach Cobbler