Fry the Coop: Chicken Takes Flight
Fry the Coop is on its way to becoming a powerhouse in the chicken sandwich game. With ten locations currently open all around the Chicagoland area, they are getting ready for massive growth. Founder Joe Fontana stated, “Our audacious goal is to open 75 locations over the next 10 years.”
Fontana founded Fry the Coop in 2017 in Oak Lawn, IL with very humble beginnings. With no money and little experience operating, Fontana kicked the doors open in a former Al’s Beef and Nancy’s Pizza restaurant on 95th and Cicero. It was a slow start but then he caught a lucky break with a live segment on Windy City Live, followed
by a feature on ABC's Hungry Hound special. A year later, Fry the Coop was featured on WGN’s Chicago’s Best and later won Chicago’s Best Sandwich of the Year 2018.
Fontana quickly expanded Fry the Coop to Elmhurst, the Loop, and West Town in 2018 and 2019, which received recognition with Fontana being awarded one of Crain's Notable Entrepreneurs in 2019. In 2020, Fry the Coop opened its first drive-thru location in Prospect Heights, IL followed by two more drivethru locations in Tinley Park and Darien. Most recently, locations have opened in Portage
See “Coop” on page 30
Summer of 2025 Is Budding with Three Rosebud Locations Reopening
Rosebud is bringing back three of their most iconic restaurants: The Rosebud on Taylor Street, Rosebud Naperville, and Carmine’s Chicago. Leading the celebration is the return of The Rosebud on Taylor Street, their original location at 1500 W. Taylor Street. After a brief hiatus, during which the space served exclusively as a private event venue, their flagship restaurant will reopen to the public in Summer 2025. Bringing it back to its roots – as the heart of Rosebud and a proud landmark of Chicago’s Little Italy.
FireLake Grill House & Cocktail Bar Launches Plate It Forward
FireLake Grill House & Cocktail Bar at Radisson Blu Aqua Hotel, Chicago is pleased to introduce Plate It Forward –a purposeful new initiative that invites guests to give back simply by indulging in one of the hotel’s most beloved dishes: The FireLake Burger. $1 from every FireLake Burger sold will be donated to a different nonprofit partner each month, each one selected for their vital role in shaping a more equitable and compassionate Chicago. Through this elevated act of everyday generosity, guests can savor a meal that does more – one plate at a time. Each month aligns with timely awareness and celebration, reflecting the campaign’s deep connection to social progress.
Partners Include:
• Chicago Scholars – August
• Greater Chicago Food Depository – September
• Susan G. Komen Chicago – October
• Veterans Path to Hope – November
• Lurie Children’s Hospital – December
“The best way to predict the future is to create it.”
– Peter Drucker
Lou Malnati’s Pizzeria has announced the appointment of Julie Younglove-Webb as chief executive officer. Younglove-Webb joins the legendary deepdish pizzeria from Auntie Anne’s, a GoTo Foods brand, where she most recently served as senior vice president and chief brand officer. Her industry background includes senior leadership roles at Domino’s Pizza and Potbelly Corporation, where she was in charge of corporate and restaurant operations.
Corey’s Bagels Opens New Location in Algonquin
Corey’s Bagels recently opened its third location at 2375 S. Randall Rd. in Algonquin, Illinois. At Corey’s Bagels, the customer experience begins the moment you walk through the door. Every single guest is personally greeted with a warm and genuine, “Welcome to Corey’s Bagels!” It’s because they truly value every person who visits. This isn’t just a routine; it’s part of who they are. Whether it’s a customer’s first visit or their hundredth, their team makes sure guests feel appreciated, recognized, and part of the Corey’s family from the start.
Corey’s Bagels culture is that great service is just as important as great bagels. That’s why their commitment goes beyond what’s on the menu. Each and every customer is acknowledged, thanked, and treated with care, because without them, there would be no Corey’s Bagels. It’s this personal connection rooted in respect, gratitude, and community that makes their shops feel like home.
Corey’s Bagels proudly serves the community with three locations, each dedicated to bringing the authentic taste of New York-style, kettle-boiled bagels to their customers every single day. Known for freshly made bagels, hearty breakfast sandwiches, premium coffee, and premium meats & cheeses that produce either monster sandwiches or by the pound to go with deli bulk meat and cheese, Corey’s has become a go-to spot for anyone craving quality and tradition in every bite. Whether you’re a longtime regular or a firsttime guest, their commitment to consistency, flavor, and customer service shines. You can always count on warm service, unbeatable taste, and a business that never stops showing up for its community.
The Increasing Popularity of Quesadillas
Quesadillas are rising in popularity as restaurants experiment with diverse flavors and innovative presentations. Similar to the taco’s journey, quesadillas are now being embraced beyond traditional Mexican offerings, such as Pincho’s new Smashdilla and Taco John’s OMCheese Quesadilla Taco. Operators are using these dishes as a canvas for creativity, tapping into trends like indulgence and nostalgia while showcasing the versatility and comfort-food appeal of quesadillas. – Source: Flavor & The Menu
GARRETT POPCORN SHOP
625 Michigan Ave. CHICAGO IL, 888-476-7287. The shop is located off Michigan Ave. on Ontario Street. This location has a pick up window so you can order ahead online and get it at the window. No matter how long the line is, I always have time to wait and pick up some of this gourmet popcorn. I ordered a bag of the caramel corn and bag of the Garrett mix which is the gourmet cheese popcorn and the caramel popcorn mixed together. It’s so cheesy and the caramel so sweet. Build your own tin- they have a few sizes to choose from, and if you can’t stop in you can always order online and have it shipped to you.
GIBSONS BAR & STEAKHOUSE • 2105 South Spring Rd. OAK BROOK, IL 630-573-2671. This is one of Chicago’s iconic steakhouses and at this location they have a gorgeous outdoor patio. From the moment you walk in to the time you leave, the staff ensures that you are well taken care of. They truly know the meaning of Hospitality. On the menu they offer an extensive selection of steaks and seafood along with cocktails. I usually order a steak but this time I stopped in for lunch. I ordered one of the local favorites. I had the French Dip sandwich that came with fries. The meat was so tender; the sandwich was delicious. I’ve dined at all their locations and the food is always excellent. Put them on your dining list.
KIEF’S REEF • 3505 S. Wright Rd. MCHENRY, IL 815-455-1444. This is a fun, casual bar and restaurant located on the Fox River. One of my friends got a group of us together to dine here for the all- you- can -eat crab legs which came with an unlimited salad bar and bread. So plentiful. On Friday’s they offer a Friday Night Fish Fry. They have an extensive menu with pizza, wings, burgers, chicken, seafood selections, and so much more. Another one of our friends enjoyed the Prime Rib dinner which he said was fabulous. We feasted and ordered margaritas, which were quite tasty and had a great time. This is a place you want to check out in the summertime.
LEFTY’S RIGHTEOUS BAGELS • 827 Chicago Ave. EVANSTON, IL 224-714-2245. This is a beautifully designed bagel shop with space to dine in or take your order to go. They have an open counter where you can see them making the bagels; hand rolled, boiled and wood fired. Everything looked so appetizing. I picked up a few everything bagels and a Kerrygold cheddar bagel. And I ordered some shmear (a spread that you put on your bagel) I chose the Scallion CC – cream cheese. Those bagels were amazing; fresh, warm with a chewy texture and the bagels were cooked to perfection. They also have a nice selection of bagel sandwiches, bialys, deli salads and coffee drinks. I highly recommend this place!
NOSTIMO GREEK KITCHEN • 286 W. Rand Rd. ARLINGTON HEIGHTS, IL, 224-398-9095. Loved this place! They have a drive- thru and their dining room is very spacious. Order at the counter and the staff will bring the food to your table. The menu offers Greek specialties with a twist. They have fresh salads; I ordered the Horiatiki -tomato, cucumbers, onion, peppers and Kalamata olives and feta. Gyro selections include, chicken, pork, beef & lamb mix. I ordered the pork gyro with a side of Greek potatoes and the pork souvlaki which had a few fries in the sandwich. Be sure to get both sauces to put on your sandwich - the mustard and tzatziki. They have lemon rice pilaf, lamb chops, ribs, shrimp dishes, and so much more. They even have a tempting dessert menu.
TONY’S FRESH MARKET • 1241 E. Rand Rd. PROSPECT HEIGHTS, IL 847-394-1000. This is a one stop shop! This grocery store is huge. When you walk in, you will see massive displays set up. The produce section had a lot to offer and the fresh cut fruit section was well stocked. They had fresh made guacamole and salsa, a big selection of cheeses, prepared foods and a beautiful bakery and meat counter. Spend your time browsing the aisles there is such an abundance of products to check out. In the flower department area, they were selling pinata characters, I’ve never seen that before. Pick up all your grocery essentials and more. I was in here for a while.
Sandwich Loaves
Challah Breads Chocolate Toppings
Buns and Rolls French and Italian Breads Dinner Rolls
Leona’s Pizzeria & Restaurant recently opened its newest location in McHenry, Illinois, marking the fourth restaurant in the Chicagoland area. To celebrate the brand’s 75th anniversary, the first 75 guests in line received a free personal pizza. “Opening our doors in McHenry is a meaningful milestone for all of us at Leona’s,” said Billy Marino, owner and CEO of the pizza brand. “It’s a chance to share the tradition we’ve built over generations with a new part of our community. We’re proud to offer the same iconic, classic flavors that have been part of Chicago’s world-class dining scene since 1950 – now with the convenience of a drive-thru made for today’s diners.” Founded in 1950 by Leona Pianetto Molinaro Szemla in Chicago’s Lakeview neighborhood, Leona’s continues to expand its legacy throughout the region. They have other locations in the Chicagoland area. Leona’s Pizzeria Turns 75!
Bold Flavor, Easy Prep, Tastes Like Chicago!
Lezza Spumoni & Desserts Celebrates 10 Sweet Years in Elmhurst
Lezza Spumoni & Desserts, the beloved Chicago-based, family owned Italian dessert manufacturer, is celebrating the 10th anniversary of its Elmhurst retail location at 544 Spring Road. The store opened a decade ago when the company needed to convert its original Bellwood retail space into additional production facilities, prompting the move to Elmhurst.
Since then, the Elmhurst location has become a cherished neighborhood destination for premium desserts, handmade
spumoni, gelato, pastries, and authentic Italian treats.
According to company executives, the move has allowed Lezza to expand its customer base, strengthen community ties, and provide area residents with a go-to spot for high-quality, handcrafted sweets.
One of the store’s most popular offerings is its hand-filled cannoli, made to order for maximum freshness. Guests can also enjoy a full selection of traditional Italian ices, rich gelatos, signature desserts, and an assortment of premium bakery items, all made with the quality and care that have defined the Lezza name since 1905.
Open every day except Monday, the Elmhurst store continues to delight loyal customers and first-time visitors alike. For those seeking a truly indulgent dessert experience, a visit to Lezza Spumoni & Desserts is certainly worth the trip. – For more information, see their ad on page 9.
Family-Owned Businesses Are Vitally Important
Local jobs matter. So does keeping money circulating within our own communities. Another benefit is fresher, healthier food with longer shelf life. One of the best ways to support our local food industry ecosystem is by buying local whenever possible.
Using high quality national brands can help differentiate your business from lower quality competitors, but don’t overlook the value of family owned, independently operated local suppliers. Here in the Midwest and the greater Chicagoland region, we’re fortunate to have many excellent options to choose from.
Supporting these businesses not only helps keep the industry vibrant, it can also benefit your bottom line. Family run companies often provide more personalized service, faster response times, and a hands-on approach that’s hard to match. If there’s an issue, you’re more likely to get an owner on the phone, not an automated system.
In many cases, local brands also offer more value, or a different kind of value than some national brands can, whether through better service, unique products, or stronger relationships.
Local companies often work harder every day to earn your business. Before making your next buying decision, take a moment to consider local. You might be pleasantly surprised by what you find.
Sanitation Certification for Your Team Members and Individuals
Keeping up with local, county, and state health department requirements can be overwhelming for busy foodservice operators. One of the most important and cost-effective ways to stay compliant and protect your customers is to ensure you and your employees are properly certified in food sanitation and safety.
Sanitation certification not only helps prevent foodborne illnesses and cross-contamination, it also demonstrates your commitment to professionalism and customer well-being. Whether you run a restaurant, food truck, catering company, commissary, food plant or institutional kitchen, having certified team members builds trust with inspectors and the dining public.
Many providers offer convenient, online training and testing for certifications like ServSafe and state-specific food handler programs. Some programs even offer multi-language support, making it easier for teams to understand and apply best practices in real time. It is important to remember that all people learn differently. Some like the in-person instruction where they can learn from others in a small classroom environment and others may prefer the online self-study process.
Consider building certification into your onboarding process and regularly re-certifying team members to stay current on evolving safety standards. The small investment of time and money pays off with fewer violations, better inspection scores, and a cleaner, safer operation overall.
If you’re unsure about what’s required in your area, contact your local health department to get up to speed and avoid costly surprises, or call Badger Food Safety, the local experts in food safety certifications and training. You can find them listed in our directory under ServSafe Food Safety Certification.
CHEF PROFILE
City Cruises
Navy Pier, 600 E. Grand Ave. Chicago, IL 60611
Francesco Simone
Position: Executive Chef
First Foodservice Job: I started washing dishes for a neighborhood Pizzerria when I was 14, after school and on the weekends my parents would drop me off. This is where I started to develop a passion for cooking.
Favorite Food: Pastas, so many different styles and dishes can be made with them. Also, one of the first things my grandmother taught me how to make from scratch.
Awards/Honors: I was featured in the Sun Times for one of my restaurant week dishes, Cioppino. This was a nice surprise as I had no clue they were even in the dining room.
Memorable Customers: Chicago Blackhawks Stanley Cup cruises, getting to see the cup up close and meeting the guests.
Worst Part of Job: The sacrifice you and your family make to be a Chef.
Most Humorous Kitchen Mishap: Our first event on the Odyssey Chicago River, we started breaking down the food stations to set up dessert. In my head the dessert we prepped was in the walk-in coolers. Unfortunately, the cooler is not on the boat; this was not a fun conversation with the main contact.
Favorite Food to Prepare: Steak, learning how to fabricate and cook properly takes years to perfect.
What part of the job gives the most pleasure? Mentoring and training, there is nothing better than seeing chefs you mentored grow into better chefs than you. If you couldn’t be a chef, what would you be and why? Honestly, I don’t know the answer, I’ve never really done anything other than work in kitchens.
What was the best advice you ever received? Change is a good thing. Most people are scared of it, but when one door closes, another one opens.
Where do you like to vacation? Mexico, or any place with a beach!
What do you enjoy most about FIN? As a chef always hungry for innovation, I love Food Industry News for keeping me ahead of the curve – it’s one of the few publications that blends local trends with national insights, making it as essential in my kitchen.
Other than family, who was your greatest culinary influence? The support of your peers. I’ve learned a lot working alongside other chefs. Also, that’s where you find the most critics of what you are placing on the plate. You learn what works together and they are quick to tell you what doesn’t work.
Kikkoman Gluten-Free Hoisin Sauce
Great for Stir-Fry and Dipping
Kikkoman® Gluten-Free Hoisin Sauce is a versatile, complex sauce with the perfect balance of sweet, sour and savory. Think of Gluten-Free Hoisin as an Asian BBQ sauce. It’s that bold. And that versatile. Kikkoman® Gluten-Free Hoisin Sauce is thick and rich, so it clings and spreads well. When you’re cooking, a spoonful of GlutenFree Hoisin can add that something special to round out the flavors of any dish.
Versatile for Multiple Applications
• As a dip for hearty meats like beef, pork, and chicken wings.
• As a marinade to infuse your meats with umami.
• For basting, like a BBQ sauce, during grilling or baking.
• For seasoning during cooking.
• Instead of tomato sauce for on-trend Asian Pizzas.
Culinary Institute of America alum chef Johnny Hernandez has expanded his culinary empire in San Antonio with the opening of Casa Hernán Cantina, a bar that immerses visitors in Mexican culture. Hernandez’s ventures include True Flavors Catering, partnerships with the San Antonio Philharmonic and Spurs, and several dining concepts at the San Antonio International Airport. – San Antonio Report
Built to Last. Designed to Impress.
At Seating Hub, we engineer and craft commercial-grade furniture that works as hard as you do. Proudly made in the USA, we control every step—from raw materials to the finished product—ensuring top-tier quality and durability. Specializing in the hospitality industry, we create bespoke furniture that transforms spaces and captures the essence of your brand. If you can imagine it, we can build it. With over 100,000 venues served—from hotdog stands to national chains—we are committed to preserving American jobs and strengthening our economy.
The Affordability of Robots and Saving Labor
Food service operators – especially in Illinois – are facing the ongoing challenge of rising labor costs, making the adoption of artificial intelligence and robotics an increasingly attractive solution. From beverage preparation to service, robotic arms and automation are proving to be valuable tools that streamline operations and deliver consistent results.
The affordability of today’s foodservice robotics has improved dramatically, with many operators seeing quick returns on investment. In most cases, robots pay for themselves in a short time while providing ongoing labor savings and operational efficiency.
One company leading the way in this movement is
Boba Direct, based in Elk Grove Village, Illinois. They offer serving robots and cutting-edge robotic arms for beverage service and fully automated systems for crafting eye-catching, delicious boba drinks. These systems not only reduce labor but also introduce a fun, futuristic element that helps differentiate a business and draw in curious customers.
As the food industry continues to evolve, solutions like these are helping operators stay competitive while offering unique, memorable experiences. To learn more about how Boba Direct can save you time, labor, and money – and to explore how robotics can give your operation a boost – see their ad on page 27.
General Mills to Remove Artificial Food Dyes
General Mills said it will work to remove artificial colors from its U.S. retail portfolio by the end of 2027. It also committed to removing synthetic dyes from its U.S. cereals and foods served in K-12 schools by the summer of 2026. The Trix and Lucky Charms maker said the change will impact “only a small portion” of its school portfolio and 15% of its U.S. retail portfolio. General Mills’ announcement marks the second food company to commit to removing the controversial ingredients from its portfolio. Kraft Heinz recently made a similar pledge. – Food Dive
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Trending: French Street Food
Quickservice restaurants are increasingly incorporating French street food into their menus, driven by a demand for convenience and highquality ingredients. The French fast-food market is expected to reach $60.2 billion by 2035, and popular items include sweet and savory crepes, innovative baguette sandwiches and traditional dishes such as grilled sardines and socca. – Source: QSR
Sensory Experiences for Shopping
In-store retail media has been slow to gain traction despite that most US retail dollars are spent in physical stores and most consumers discover new products there, even more so than via social media and online platforms, according to an eMarketer report. To enhance the in-store shopping journey, retailers can engage shoppers through sensory experiences such as combining scents with visual and auditory elements to create memorable impressions.
– Source: eMarketer
reads:
Modern Soda Sales Triumph
Sales of modern sodas increased by 83% in 2024, reaching $1.8 billion, as consumers increasingly sought healthier alternatives to traditional soft drinks. PepsiCo’s acquisition of Poppi highlights this trend, with Poppi leading the modern soda market with a 38% share. Other brands such as Olipop and Zevia are also gaining traction by offering beverages with functional benefits and natural sweeteners.
– Source: Beverage Industry
In July Irving’s For Red Hot Lovers was inducted into the Vienna Hot Dog Hall Of Fame with a big event to celebrate 50 years! It also included a Wilmette Village ribbon cutting, free giveaways, a raffle, and a visit from their original opening celebrity, Bob Sirott – verification that Irving’s knows how to cut the mustard.
“I still remember June 17th, 1975,” says Andrew Greensphan, recalling the day Irving along with his sister Leslie and her ex-husband, opened Irving’s in the brand new Westlake Plaza in Wilmette. “Dad had no restaurant experience but he saw an opportunity to serve Viennastyle hot dogs to North Shore families.”
A month later, the grand opening in July drew lines of curious neighbors beneath the red-and-yellow awning, and began lines that have rarely thinned out in the decades since. Andrew climbed into the family business as a teenager. “We began in a 1,000 square foot shop with 15 stools and over the years expanded to more space for our operations and space for memories customers built,” says Greensphan. Now 67, you’ll still find him behind the counter determined to keep serving the Chicago staples that launched a local institution enhanced by their own culinary innovations.
For instance, Irvings pioneered an upgrade in cheese fries by melting Merkt’s brick cheddar in steam tables and stirring it so it clung to the fries. “It was about doing things no one else was doing,” Greensphan said. That innovation earned Irving’s an early reputation for creativity and quality that sill defines them today.
At one point, the Greensphans tested Irving’s beyond Wilmette with a dozen company owned, partner operated stands around Chicagoland. In the ‘90s they formulated a franchise model that continued their growth-including two stores in Japan during the Nagano Olympics.
In honor of the upcoming Semiquincentennial: America’s 250th anniversary of independence, the United States Presidential Culinary Museum is continuing to promote the national celebration with a unique culinary tribute: the Founding Families Syllabub, a fun, freewheeling drink of the beloved Colonial-era libations. America’s 250th anniversary is officially being marked by a yearlong series of national events, rocketing into July 4, 2026. This multi-faceted celebration is meant to rekindle our country’s rich history and spirit.
$1.77B Grocery Merger
C&S Wholesale Grocers recently agreed to acquire SpartanNash in a deal valued at $1.77 billion. The deal, which is expected to close later in the year, will combine nearly 60 distribution centers serving almost 10,000 independent retail locations, strengthening C&S’s position in the food distribution sector. – Source: Reuters
Restaurants Use Waste Heat to Cut Costs
Restaurants are increasingly using energy recovery systems to harness waste heat from kitchens, powering dishwashers and HVAC units to save money and improve efficiency. Nando’s, a fast-casual chain, has successfully implemented this by using waste heat to heat buildings and water tanks, highlighting substantial savings despite initial costs.
– Source: FSR magazine
Giordano’s New Opening and TavernStyle Pizza
Giordano’s is set to open its first new restaurant in more than five years in Washington, D.C., under new CEO Nick Scarpino, who aims to revitalize the brand. The 60-unit chain, known for its Chicago-style stuffed pizza, plans to introduce a tavern-style pizza to attract more frequent visits and is enhancing its digital presence and focusing on expanding its off-premises business through enhanced partnerships with delivery platforms like DoorDash and Uber Eats.
– Source: Restaurant Business
“We have gotten a few calls from our first ad!”
–
Elisabeth Settimi, President: Char-Crust
Chicago’s own and the world’s only Michelin-starred brewery, Moody Tongue, is offering up one-of-a-kind brews to celebrate National Beer Day on August 1st. Head Brewmaster Jared Rouben creates coveted beers that tell a savory, layered and flavorful story. With distribution both nationally and internationally, it’s the leading brewery in the USA.
Chicago Pizza Pass by Choose Chicago
Your key to exploring Chicago’s iconic pizza scene is here!
Enjoy exclusive deals at 25+ top pizza spots across the city – from deep dish to tavern-style and beyond. How it works: Show your pass at participating restaurants to unlock special offers like free slices, BOGO deals, and more. No apps or downloads – just great pizza!
Win big while you eat: Visit five or more spots by Sept. 30, 2025, and you’ll be entered to win a pizza party for 20 at a participating restaurant. Visit 10 or more spots by Dec. 31, 2025, and you’ll be entered to win the grand prize: a weekend getaway in Chicago with a hotel stay, restaurant gift card, and more. Bonus: Cast your vote for your favorite pizza spots along the way. Let the pizza adventure begin! For more info, visit: choosechicago. com/pizza-pass.
Batter & Berries was established in 2012 by Dr. Tanya & Craig Richardson, who had the desire to add an eclectic worldclass restaurant to the vibrant Chicago brunch scene. They opened their third location at 2318 S. State in Chicago. Find them at 2748 N. Lincoln in Chicago and 3462 Vollmer Rd. in Olympia Fields. Congratulations to Julia Momosé of Kumiko for winning the James Beard Award 2025 for Outstanding Bar, and to Noah Sandoval who won Best Chef: Great Lakes for Oriole. Dengeos - Taste the Difference, is preparing to celebrate their 55th year. They operate three locations in Skokie, Glenview and Buffalo Grove Illinois and are known for over-the-top hospitality and great food. Fashion Outlets of Chicago, one of the country’s premier retail outlet centers, is earning recognition. The shopping center, part of the Macerich portfolio of one-of-a-kind retail properties in top markets, is ranked No. 3 in the Best Outlet Mall category of USA Today 10 BEST 2025 Readers’ Choice Awards. Marriott Theatre, Chicagoland’s longest running musical theatre - continues its unforgettable 50th anniversary season with the world premiere of Always Something There…, running through Aug. 10, 2025. Always Something There… is a modern musical homage to all things 1980s. The Illinois State Fair will be held Aug. 7 -Aug. 17, 2025 in Springfield, IL. The fair sets the tone for an unforgettable journey through all that makes the Illinois State Fair a must-see event—livestock competitions, jaw-dropping performances, carnival rides, delicious food, and nonstop entertainment. The 6th Edition of the US-International Halal Expo & Summit is set on November 5 and 6, 2025, moving to a brand-new venue at the Tinley
Park Convention Center in the Chicago area. The move reflects the event’s rapid growth and increasing prominence. Robert’s Pizza & Dough Co. was awarded 6th place by 50 Top Pizza. This is the fifth consecutive year the pizzeria has been ranked among the 50 Top Pizzas. Founded by the husband-and-wife team, Robert & Dana Garvey, they are located at 465 N. McClurg Ct. in Chicago. Tillamook Ice Cream is now officially in production at the new Tillamook County Creamery Association manufacturing facility in Decatur, Ill. As TCCA’s first owned-and-operated manufacturing site outside of Oregon, the production facility opening marks a key milestone in the 116-yearold farmer-owned co-op’s national expansion. The Chicago Air and Water Show will take place on Saturday Aug, 16 and Sunday Aug. 17, 2025. The show will be held along the lakefront from 10:30 a.m. to 3 p.m. on both days with live flight demonstrations. The Great American Lobster Fest will be held on August 16 & 17, 2025 at Chicago’s Navy Pier. Enjoy live lobster flown in fresh from the cold waters of the East Coast, live music performances, unique vendors + activations, and cold beverages. Veggie Fest - a food & wellness festival will be held August 9-10,2025 at Danada South Park at Navistar Circle in Lisle, Illinois. This festival is a family fun festival celebrating the joy, science, food, and compassion behind the vegetarian lifestyle. Whole Foods Market recently opened a new 36,234-squarefoot store located at 300 S. 2nd Street in St. Charles, Illinois. The store’s product assortment includes more than 650 locally sourced items from the Midwest; each meeting Whole Foods Market’s rigorous quality standards.
Panos 50th Anniversary Show
Congratulations to Christ Panos Foods on their 50th anniversary! The company celebrated this milestone with a food show featuring many of the best vendors exhibiting and showing support. Food Industry News was proud to participate with a booth, greeting guests, friends, advertisers and readers while giving away more than 200 copies of Food Industry News to friends and new subscribers. Check out these shots from the show.
Irresistible Foods Group has started building a $54 million, 155,000-square-foot manufacturing facility for Grillo’s Pickles near Columbus, Ind., to meet growing demand. The project is next to a King’s Hawaiian bakery under construction. The company has received significant local and state support, including $3.7 million from Bartholomew County for infrastructure improvements.
– Source: Food Dive
James Beard Foundation 2025 Award Winners Announced
The James Beard Foundation announced the winners of the 2025 James Beard Restaurant and Chef Awards which honor excellence in the culinary arts, food and beverage, and hospitality industries. The Restaurant and Chef Award winners were celebrated on June 16 at the Lyric Opera Chicago at a soldout live ceremony with more than 1,500 guests.
Best Chefs by Region: Chefs who set high standards in their culinary skills and leadership abilities, and who are making efforts to help create a sustainable work culture in their respective regions.
• Best Chef: California
Jon Yao, Kato, Los Angeles, CA
• Best Chef: Great Lakes (IL, IN, MI, OH)
Noah Sandoval, Oriole, Chicago, IL
• Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
Carlos Delgado, Causa and Amazonia, Washington, D.C.
• Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Karyn Tomlinson, Myriel, St. Paul, MN
• Best Chef: Mountain (CO, ID, MT, UT, WY)
Salvador Alamilla, Amano, Caldwell, ID
• Best Chef: New York State
Vijay Kumar, Semma, New York, NY
• Best Chef: Northeast (CT, MA, ME, NH, RI, VT)
Sky Haneul Kim, Gift Horse, Providence, RI
• Best Chef: Northwest & Pacific (AK, HI, OR, WA)
Timothy Wastell, Antica Terra, Amity, OR
• Best Chef: South (AL, AR, FL, LA, MS, PR)
Nando Chang, Itamae AO, Miami, FL
• Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Jake Howell, Peninsula, Nashville, TN
• Best Chef: Southwest (AZ, NM, NV, OK)
Yotaka Martin, Lom Wong, Phoenix, AZ
• Best Chef: Texas
Thomas Bille, Belly of the Beast, Spring, TX.
The full list of winners can be found on the James Beard Foundation website: jamesbeard.org.
Jaja Tequila, the awardwinning tequila brand known for its smooth expressions and vibrant spirit, is announced its selection as Tequila Producer of the Year at the 7th Annual Bartender Spirits Awards. Founded in 2018 by a group of lifelong friends with a shared vision for a tequila that brings people together, Jaja is crafted at La Rojeña Distillery using traditional methods and just three simple ingredients: 100% Blue Weber agave, yeast, and water rich in volcanic minerals.
To keep guests coming back, offer them overwhelming hospitality.
Photo: Daniel-Kelleghan-Photography
AROUND CHICAGO With VALERIE MILLER Tanta Cocina Peruana Celebrates 12 Years!
Tanta Cocina Peruana in celebration of its 12th anniversary, the Peruvian restaurant is unveiling a complete renovation and menu refresh for a reimagined experience in River North. Festivities begin with a Pisco Disco party and the return of Tanta’s beloved Disco Brunch. The events are celebrated on the rooftop for a cozy, ambient experience that feels like stepping into a friend’s backyard. With sweeping views of the city skyline in the heart of Chicago’s dining and nightlife scene, the rooftop provides the ideal backdrop for summer fun.
“Tanta is more than a restaurant, it’s a culinary journey to Peru,” shares Chef Jesus Delgado, Executive Chef of Tanta Cocina Peruana and Corporate Executive Chef of Acurio International. “From the beginning, our mission with Tanta was to share the rich diversity of Peruvian gastronomy with the Chicago community. We’re committed to continuing this mission because Peruvian cuisine is not only delicious but also a vibrant expression of our culture and history.”
A place where people can gather, celebrate, and explore the richness of Peruvian culture, Tanta offers an immersive experience, from the bright colors of the mural in the dining room to the restaurant’s passion for serving as a culinary ambassador to its home country. The renovation is a testament to Acurio’s dedication and reinvestment in Chicago’s culinary scene, bringing a local favorite into the next twelve years. Guests can look forward to the familiar welcoming hospitality Tanta has become known for, with a fresh look and new dishes to savor.
The menu was reimagined under the creative direction and expertise of Executive Chef Jesus Delgado and Chef de Cuisine Jose Cubas. The new menu features familiar dishes like Tanta’s famous cebiches and show-stopping shareable mains. A variety of new dishes brings fresh flavors and presentations to the table to tantalize familiar and returning guests alike.
“We’re committed to nurturing talent within our kitchen, constantly evolving our menu to reflect the breadth of Peruvian cuisine,” shares Chef Delgado. “We pride ourselves on the quality of our ingredients, the passion of our team, and the genuine hospitality offered to every guest.” New to Tanta are three tasting options highlighting several of the restaurant’s most requested items. One of the tasting highlights is the Cebiche Trio featuring the Clásico, Limeño, and Nikkei styles to celebrate the vibrancy of Tanta’s cebiche bar with layered textures and a bright punch from a variety of leches de tigre.
Tanta is located at 118 W. Grand Ave. in Chicago. Open for dinner Sunday through Thursday from 5 p.m. to 9 p.m. and Friday through Saturday from 5 p.m. to 10 p.m. Brunch is available Saturday & Sunday from 11 a.m. to 2:30 p.m. Happy Hour is available Monday through Friday from 5 p.m. to 7 p.m. For more info visit: tantachicago.com.
Chef Jesus Delgado
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Festival Food Service Equipment Rentals Made Easy
For food service operators participating in festivals, sourcing reliable equipment can be a major challenge. That’s where Up N’ Adam steps in to simplify the process. Up N’ Adam is a local full-service equipment repair and rental company that specializes in supporting food service professionals during the busy festival season.
Local Food Businesses Since 1885
Commerical Specialist: Jack Benson, ACLC: 847-733-2694
foodindustrynews.com/chef-form It’s free.
Offering both short-term and long-term rentals, Up N’ Adam supplies essential festival equipment such as refrigerators, freezers, fryers, cooking units, and holding equipment. Whether you’re running a pop-up stand or a high-volume booth or catering operation, Up N’ Adam helps keep operations running smoothly.
“We deliver and pick up the equipment wherever it’s needed, on-site at the event or at the customer’s facility,” says company owner Michael Sax. “We’ve been doing this for many years, and our customers value the reliable service and strong support we provide.” From fast setup to dependable performance, Up N’ Adam helps festival vendors focus on what matters most, serving great food.
To learn more about Up N’ Adam’s Festival Food Service Equipment Rentals, check out their ad on page 14.
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Discover Your Statement Chair
Chili’s Grill & Bar, the seller of more margaritas than any restaurant brand in the U.S. — with more than 25 million sold last year alone — is raising the bar with three new, premium frozen choices made with Patrón Silver tequila.
American Airlines will invest in the Miami community with its latest plans to build a brandnew Flagship lounge at Miami International Airport, along with expanding its Admirals Club lounge footprint. Once complete, the expansion and upgrades will nearly double the amount of lounge space for American customers traveling through MIA. Celebrating 50 years of its commitment to family and flavor, John Soules Foods becomes Soules Foods. Founded in 1975 in Tyler, Texas, the company has grown from a humble hamburger patty producer into a national leader in fully cooked and ready-tocook chicken and beef products found in homes, restaurants, and grocery stores. Choice Hotels International, Inc., announces that nearly 300 Choice Hotels properties have been recognized with Tripadvisor Travelers’ Choice Awards for 2025, including the Cambria Hotel & Suites Anaheim Resort Area, which was honored as a Best of the Best winner in the Family-Friendly category. Ltd., a pioneer at the intersection of AI, robotics, and food, announces a strategic collaboration with The Moseley Group. For over 36 years,
TMG has been a leading F&B consultancy, providing strategic menu, operational, and design solutions to over 300 global food and beverage companies, as well as emerging regional brands. Spirit Halloween, the nation’s largest Halloween retailer, is seeking dedicated seasonal sales associates and store managers to join the retail team. With 50,000 positions available to support more than 1,500 retail locations expected to open in 2025. SpotOn, a leading restaurant management system, has been named the #1 Restaurant Point-of-Sale (POS) System in the G2 Summer 2025 Grid Report, outranking 27 competitors and beating out well-known players in
critical categories like customer satisfaction and quality of support. The first Traverse City Food & Wine Festival will be held August 20-24, 2025. A multi-day event featuring nationally recognized chefs and culinary personalities showcasing the bounty of the Traverse City, Michigan region’s amazing agriculture, craft, and creativity. Thompson Street Capital Partners, based in St. Louis, has acquired Bubbakoo’s Burritos, a New Jersey-based franchisor of fast-casual Mexican-fusion restaurants. Bubbakoo’s began franchising in 2015, the brand has since expanded to more than 130 locations across 15 states, primarily along the East Coast and Midwest. The Indiana State Fair, is a vibrant celebration of the Hoosier spirit and agricultural legacy. It unites communities across Indiana to honor the state’s unique identity and welcomes visitors from far and wide. The 2025 Indiana State Fair takes place from August 1st to August 17th (closed Mondays). Walmart unveils new AI-powered tools to empower 1.5 million associates. The world’s largest retailer embraces a future where AI and store associates collaborate, enhancing service, speed and satisfaction. Wisconsin State Fair Park in West Allis, home of the Wisconsin State Fair (presented by US cellular), will take place July 31 – August 10, 2025 offering a unique experience - entertainment stages, exciting rides and games, family activities, events, contests, shopping and culinary delights. The yeast ingredients market is expected to be the fastest growing segment to reach $6.6B by 2032, according to Allied Market Research. Growing utilization of yeast ingredients in food industry and the increasing demand for ready-to-eat food products worldwide is projected to drive the market’s growth.
Crunchtime and QSR Automations
Merger
QSR Automations and Crunchtime, two of the biggest back-of-house technology suppliers in the restaurant industry, are planning to merge. The combined company will serve more than 800 restaurant brands, including 90% of the 50 biggest chains in the U.S. Louisville-based QSR Automations provides digital kitchen dis play systems for many large casual-dining brands. Boston-based Crunchtime offers oper ational tools such as inventory management, scheduling and training, also for large chains.
– Restaurant Business
DISCREET, PROFESSIONAL SECURITY FOR CHICAGO’S TOP RESTAURANTS
John Chiodo’s Legacy of Service
John Chiodo, Director of Customer Support Services at Sodexo, exemplifies their values through nearly three decades of dedicated service. Since 1996, his commitment to supporting teams, serving clients, and strengthening communities has made him an invaluable leader throughout the organization.
Since joining Sodexo’s Pride Employee Business Resource Group in 2017, John has connected colleagues across the company while consistently advocating for others. Inspired by his own mentors, he’s committed to paying it forward through service and leadership.
“I have had great mentors and bosses who spent invaluable time with me professionally and socially. Now I can start paying it forward,” John reflects. His community involvement spans from food depositories and local charity fundraising to his primary passion – The Chicago AIDS Walk & Run, where he has led Sodexo Pride’s participation for nine consecutive years. John’s dedication perfectly embodies Pride’s mission of leadership through action, compassion, and purpose and is emblematic of everyone working at Sodexo.
A vacation is having nothing to do and all day to do it in. – Robert Orben
It was an unforgettable week at the 4th Annual Digital Transformation in Fast Casual & QSR Summit in Chicago on June 10 and 11, 2025 and what a summit it was. Industry leaders from some of the most forward-thinking restaurant brands came together to share strategy, innovation, and real-world transformation stories including speakers from Big Chicken, Pepper Lunch, Portillo’s, Paris Baguette, Krispy Krunchy Chicken, and Bricks Pizza to name a few. The speakers’ insights helped shape some of the most powerful conversations of the week. From AI-powered personalization and operational tech stacks to guest experience strategies and loyalty-driven digital ecosystems, the QSR Summit continues to deliver meaningful peer-to-peer learning and powerful B2B connections. Food Industry News was proud to again be a sponsor of this wonderful conference.
White Castle Extends Its Late-Night Hours
White Castle is celebrating summer nights with the launch of Night Castle, a seasonal campaign that features extended latenight hours, exclusive merchandise, and special deals for Craver Nation Rewards members. With 91% of locations now open until 1 a.m. or later – and 72% operating 24/7 – White Castle aims to be the go-to spot for latenight cravings. The campaign also includes limited-edition Night Castle-themed merch at HouseOfCrave.com and exclusive in-app deals like the $6 Cheesy Cravings Meal and $5 off delivery orders between 8 p.m. and 5 a.m. through September 7.
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Businesses can create, control and build their reputation by advertising.
Elegant Tabletop Impressions – Direct from Manufacturer
When restaurants, hotels, and event venues want to impress guests, they turn to Naptec: America’s trusted source for premium, fabric-inspired napkins that look like linen but are completely disposable.
Designed and manufactured in Middletown, New York, Naptec creates stylish, single-use tabletop essentials that feel soft, absorbent, and luxurious – without the overhead of laundry, folding, or rental contracts. It’s the perfect balance of elevated elegance and real-world practicality.
Whether you’re hosting an intimate dinner, managing busy brunch service, or coordinating large-scale celebrations, Naptec makes setting a polished table effortless. With in-house foil stamping, full-color printing, an extensive spectrum of colors and textures, and low minimum orders, even smaller establishments can achieve consistent, branded presentation.
From dinner and cocktail napkins to tablecloths, runners, and placemats, Naptec offers an unmatched selection of sizes, colors, and styles to suit any service need – all crafted from premium airlaid paper that delivers exceptional quality and performance.
Naptec’s direct-to-customer model eliminates distributor markup, ensures faster turnaround, and delivers the personalized service only a family-owned company can provide. Their collections are favorites across the hospitality industry –from fine dining establishments and luxury hotels to weddings and religious ceremonies.
– Learn more about how Naptec is elevating everyday service. See their ad on page 5, or visit naptecpaper.com.
Professionals dedicated to their craft – and to serving the food industry. These are companies you can trust to deliver excellence
Ken Gillie is the owner of Sculpture Hospitality, a locally based firm with over 25 years of experience helping restaurants cut food and beverage costs, control inventory, stop theft and find lost profits. The big problem most operators have with using inventory management systems is setup and implementation. Backed by powerful inventory technology and a team of local experts, Sculpture Hospitality offers both self-service and full-service solutions tailored to your restaurant needs. They integrate with key business systems to give operators a clear view of performance metrics like overpours, inventory variance, ideal and actual food cost of goods sold, suggested orders, performance grade cards, and more, all designed to help boost profitability. They work on a month to month service term. To learn more, see Ken’s ad on page 13, and contact him today for a free consultation.
Bill and Chris Tsekos lead family-owned SFS Distribution, bringing more than 80 years of combined experience across two generations in the produce and food distribution industry. Rooted in hard work, passion, and strong partnerships, the Tsekos family continues to grow their business by truly listening to their customers’ needs and delivering solutions with a service-first mindset. The company services all types of foodservice outlets with a full line of fresh produce, dry, refrigerated and frozen items including hard to find items. SFS is also the proud producer and master distributor of Royal Rolls, a locally based brand offering a bold lineup of premium egg rolls. Flavors include Golden Cheeseburger, Chicken Parmesan, Mediterranean Chicken, Southwest Chicken, and others, each crafted for quality, convenience, and broad appeal across foodservice segments. To discover how SFS Distribution and Royal Rolls can help elevate your offerings, see their ad on page 47.
Todor Krecu is Chicago’s Digital Connector Todor is a well-known social media and digital marketing expert and founder of the Chicago Social Media Marketing Group, helping professionals stay current with tech and marketing trends. He is a Google Business Profile expert and Street View Trusted Photographer, Todor’s content has earned over 400 million views on Google Maps. He helps boost visibility for bars, restaurants, and events through engaging content, 360° tours, and hands-on strategy. He’s managed marketing for major brands, restaurants and chains, leading social campaigns, newsletters, SEO, and more. With a passion for building community and growing brands, he is an excellent resource for social media, content creation, and digital growth for your business. You can see his ad on page 44.
Adam Cortes, Alex Inkster and Edison Urena-Yanez are with INFI Kiosks, a tech-forward company helping restaurants increase revenue and reduce labor costs through their advanced self-ordering platform. Designed to boost order size, streamline service, and scale operations, INFI’s kiosks and mobile ordering solutions empower restaurants to deliver faster, more satisfying dining experiences. Studies show that when guests order through kiosks, they tend to spend more, often because the human pressure is removed from the transaction. INFI customers have reported 40% higher customer satisfaction, 20% more peak-hour capacity, and 40% faster service. Additionally, many restaurants find that kiosks can replace the workload of up to 1.5 cashiers per shift, helping ease staffing challenges while improving service speed. To learn more about INFI’s services, you can find them listed in our Buyers Directory under “Kiosks.”
Daniel Kim is with Elk Grove Village-based Gorilla Paper Inc., a leading direct importer and distributor of disposables, packaging, paper rolls, and to-go containers tailored for foodservice, institutional, supermarket, deli and food manufacturing operations. By cutting out the middleman, Gorilla Paper is able to offer below-market pricing on a vast selection of high-demand products. The company provides next-day delivery throughout Chicagoland and ships nationwide making them a trusted partner for operators who value speed, savings, and service.
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Park, Lincoln Park, Bolingbrook, and Joliet.
Now as a part of their growth, they are in the process of building a 10,000-square-foot commissary which will set the stage for opening more locations in the Chicagoland area and across the Midwest. Areas of interest include Milwaukee and Madison, Wisconsin, Northwest Indiana, and college towns like Champaign and Normal/ Bloomington. What sets Fry the Coop apart is frying all their chicken and fries in beef tallow. Fontana is passionate about converting other restaurants to using beef tallow and has recently been featured in the Wall Street Journal and Bloomberg talking about the benefits to using beef tallow versus traditional oils. Fry the Coop is a success story in the making, right here in Chicago for the people by the people.
The highly anticipated Revelry returns to Wynn Las Vegas , Sept. 19-27. The culinary festival will bring together some of the top names in food and beverage for an extraordinary week of curated tastings, collaborative dinners and immersive experiences. Some of the most esteemed chefs will gather at Revelry at Wynn Las Vegas for a week of curated tastings, collaborated dinners and immersive experiences.
Photo: Wynn Las Vegas.
“Coop” continued from front
Flay Fuses Southwestern and French Cooking
Bobby Flay’s culinary training has been pivotal in shaping his signature style, beginning at Joe Allen restaurant and the French Culinary Institute under Chef Antoine Shaeffers, leading to Frenchinspired American cooking. Working with Chef Jonathan Waxman introduced him to Cajun and Southwestern cuisines, which became a core influence.
Flay’s style, exemplified at Brasserie B in Las Vegas, combines French techniques with dynamic and bold Southwestern flavors.
– Tasting Table
What Food Manufacturers Need to Know to Pass Audit Inspections
Don’t be fooled into thinking if you swat that one pesky fly or cockroach that the problem is taken care of and your audit will go well. “When there’s one, you can bet that there are more,” Darryl White, a Rose Pest Solutions service manager said. “These pests can spread disease throughout your operations.”
White is one of 13 Integrated Pest Management (IPM) service managers at Rose working closely with food manufacturing clients to make sure everything on site is safe, meeting or exceeding Hazard Analysis. Critical Control Point (HACCP) standards governing food manufacturing.
“We find where a facility is vulnerable, place rodent control devices, insect monitors, and make structural and sanitation recommendations to keep pests out,” White said. Here are several important tips from Rose:
• Be familiar with pest control audit requirements.
• Address conditions as soon as possible. If it’s not fixed, you could get closed down by the health department.
• Develop a relationship with your technician and be sure someone takes ownership of the pest control program.
• Know seasonal trends and talk with your technician about what can be done.
• Meet with your pest control provider at least a couple of times a year. If you have more frequent audits, meet more often.
• Make sure documentation, including log books, is up to date.
• Get acquainted with customer portals so you can access documents right away for an auditor.
• Work as a team with your pest control company.
“Remember, the USDA and FDA can come in at any time without notice so it’s critical not to put things off. Rose guarantees client audits will be passed with superior results and provides emergency services,” White said. You can see the Rose Pest Control ad on page 43.
New Crusts and Flavor Profiles for Pizza
Pizza is becoming a popular platform for introducing new ingredients and
with operators leveraging its familiarity to push culinary
Trends include
tinned fish as a premium topping, incorporating global meats like birria and bulgogi, experimenting with alternative crusts such as sourdough and heritage grains, and adding unexpected toppings like pickles. – Source: Flavor & The Menu
POWER IN PARTNERSHIP
American Family Field Winterization
After the Milwaukee Brewers wrap up what is hopefully a deep postseason run in 2025, American Family Field will begin a winterization project that could take as long as two offseasons to complete. This upgrade to American Family Field will turn the 42,000-fan field into a year-round space to host concerts and live events, adding yet another to the city’s already admirable stable of venues. With American Family Field’s capacity, it will be the largest year-round entertainment venue in the city.
Variety in Food Retail Proves
Successful
Retailers are finding success by adapting store formats to local needs, according to a Placer.ai report. Sprouts Farmers Market has been helped by the introduction of smaller stores in urban areas, while Buc-ee’s has gained by creating supersized locations that serve as tourist destinations. “I think we will see retailers continue to focus on hyperpersonalization,” Placer. ai’s Elizabeth Lafontaine said. “It isn’t just building about the same format store over and over, but finding a unique format for a location.”
– Progressive Grocer
Nuggets
Based on Hotels.com’s analysis, 4-star hotels offer the best value for travelers looking to up-star their domestic stays, with the average daily rate just 38% higher than at 3-star properties. Meanwhile, 5-star hotels cost, on average, 118% more than 4-star. Consumers around the world are maximizing their snacking moments by savoring flavor, taste and texture while ensuring they are fully present, according to new findings from the sixth annual State of Snacking report published by Mondelez International, Inc. Elvis Presley’s legacy is alive and well in Memphis, where every August, thousands of fans from around the world come together to celebrate his life, music and movies. Join the annual weeklong pilgrimage to Graceland, August 8–16, 2025. In 2021, Love’s Travel Stops opened its first RV location in Guthrie, Oklahoma. Today, Love’s reached a significant milestone in its continued expansion of RV services with the opening of its 100th RV Stop in Carlin, Nevada. Many diseases and conditions are spread by not washing hands with soap and clean, running water. Handwashing with soap is one of the best ways to stay healthy. Scrub your hands for at least 20 seconds. If soap and water are not readily available, use a hand sanitizer with at least 60% alcohol to clean your hands. Peanuts are a good source of fiber, providing nearly three grams per serving, which is similar to a 1/2 cup of cooked quinoa or a 1/4 cup of dates. More than 80% of the fats in peanuts are from heart-healthy unsaturated fats. The benefits of human touch, such as hugs and hand-holding, can significantly increase happiness and emotional well-being. It could
also alleviate feelings of pain and discomfort, acting as a natural remedy. Touch can lower stress levels by calming the nervous system, leading to relaxation. The Chicago Dogs are members of the American Association of Independent Professional Baseball. Named after Chicago’s favorite and oldest culinary tradition, the Chicago Dogs’ logo features the color and stars of the iconic Chicago flag. Home games are played at Impact Field - 9800 Balmoral Ave. in Rosemont, IL. The Farmcoast is located within a one-hour drive of Boston, Providence, Newport, and the towns of Southeastern Massachusetts making it a perfect destination if you’re looking escape city life and enjoy an unhurried day-trip or weekend getaway. The Reynolds Kitchens brand is turning up the heat this summer with two new kitchen essentials: Air Fryer Cups and Parchment Cooking Bags. From the makers of Reynolds Wrap, the market leader in household aluminum foil, these newest additions to the Reynolds family are designed to simplify mealtimes while packing in the flavor. There is no safe place outside when thunderstorms are in the area. If you hear thunder, you are likely within striking distance of the storm. “When Thunder Roars, Go Indoors!” Too many people wait far too long to get to a safe place when thunderstorms approach. Winn-Dixie is taking action to fight food insecurity and uplift local youth with a $100,000 donation to five Boys & Girls Clubs chapters across the Southeast. The contribution is part of the grocer’s annual company-wide initiative to help bridge the meal gap many children face when school cafeterias close for summer break.
For 120 years, Popsicle has been sparking imaginations and play for kids and adults of all ages. This summer, the brand is celebrating its milestone anniversary with a nostalgic, beauty-inspired twist – Popsicle Pouts. Available in OMG Orange, Cheeky Cherry and Groovy Grape – playful shades inspired by Popsicle ice pops original flavors.
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C-Soap a div of CSI Coker Service Page 27 888-908-5600
DISINFECTING SERVICES
Sexton Group Floor Care Page 41 847-827-1188
DISPOSABLE PACKAGING
Berkel Midwest 800-921-9151
DISPOSBALE TOWELS - PREMIUM
Naptec Paper Page 05 846-200-3344
DRAM SHOP INSURANCE
Heil & Heil Insurance Agency Page 22 847-866-7400
Serpe Insurance Page 14 773-871-0809
DRAPERIES-CLEANING
Sexton Group Floor Care Page 41 847-827-1188
DUCT CLEANING
Enviromatic Corp of America Page 24
800-325-8476
Olympia Maintenance 708-344-0344
EGGS
Meadowbrook Egg & Dairy Company 773-523-8861
ELECTRONIC ORDERING SYSTEMS
Infi USA 888-857-9831
EMPLOYEE HANDBOOKS
Employco USA
ENERGY BROKER
630-920-0000
Century Energy Solutions Page 31 630-817-3164
ESPRESSO-COFFEE
Big Shoulders Coffee 312-846-1439
ETHNIC FOODS
Kikkoman Sales USA Page 09 630-954-1244
FAUCETS - COMMERCIAL
The Faucet Professionals Page 02 847-282-0075
FILTERS-EXHAUST SYSTEMS
Olympia Maintenance 708-344-0344
FIRE SUPRESSION SYSTEMS
Fredriksen Fire Equipment Co Page 10
630-595-9500
Fox Valley Fire & Safety 847-695-5990
FIRE-EXTINGUISHERS
Fredriksen Fire Equipment Co Page 10 630-595-9500
Fox Valley Fire & Safety 847-695-5990
FLOOR INSTALLATION & MAINTENANCE
Sexton Complete Floor Care Page 41 847-827-1188
FOOD DISTRIBUTORS
Chef’s Kitchen/Dearborn Page 20 773-801-1600
Devanco Foods Page 26 847-228-7070
Olympia Food Industries Page 19 847-349-9358
Tec Foods Inc Page 17 773-638-5310
Anichini Brothers 312-644-8004
B & B Food Services 815-834-2621
Chef’s Quality Meats 708-333-0880
Christ Panos Foods 630-735-3200
Performance Foodservice 630-896-1991
Sysco Foodservice Chicago 847-699-4866
FOOD INVENTORY CONTROL
Sculpture Hospitality Page 13
FOOD PHOTOGRAPHY
Food
FOOD PLANT STAFFING & LABOR
Midway Staffing Page 03
FOOD PRODUCTS
708-397-8800
Devanco Foods Page 26 847-228-7070
Olympia Food Industries Page 19 847-349-9358
Wiscon - Caputo Cheese Page 45 708-450-0074
Christ Panos Foods
630-735-3200
Neil Jones Food Company 800-543-4356
FOODSERVICE EQUIPMENT
Thunderbird Food Machinery
773-454-1300
HALAL FOOD PRODUCTS
Devanco Foods Page 26
HAMBURGER PATTY MANUFACTURER
847-228-7070
Devanco Foods Page 26 847-228-7070
HEALTH INSURANCE
Employco USA
HEATING & AIR CONDITIONER SERVICE & REP
KETCHUP
Red Gold
KIOSKS - ORDERING & POS
630-920-0000
Mechanical 24 Page 08 847-987-9738
HELIUM
MacCARB Page 12 877-427-2499
HIGH PRESSURE PROCESSING(HPP)
Hospitality Innovation Brands
HISPANIC FOOD DISTRIBUTION
B & B Food Services
HOOD CLEANING
Rampro Facilities Services
HOOD EXHAUST & FAN CLEANING
708-935-4802
815-834-2621
224-639-6378
Enviromatic Corp of America Page 24 800-325-8476
Olympia Maintenance 708-344-0344
HOT DOGS
Crawford Sausage
773-277-3095
Vienna Beef 773-278-7800
ICE CREAM
Instantwhip Chicago Page 48 773-235-5588
Fox Valley Farms 630-231-3005
ICE CREAM EQUIPMENT REPAIR & SUPPLY
Kool Technologies Page 04 630-483-2256
ICE CREAM-EQUIPMENT & SUPPLY
Kool Technologies Page 04 630-483-2256
ICE CREAM-YOGURT
Instantwhip Chicago Page 48 773-235-5588
ICE MACHINE REPAIR & SANITIZING
Major Appliance Service 708-447-4100
ICE MACHINES
Redco Foodservice Equipment
ICE MACHINES-SALES-RENTAL OR LEASING
765-557-5500
Infi USA 888-857-9831
KITCHEN EQUIPMENT
A D E Foodservice Equipment 630-628-0811
Berkel Midwest 800-921-9151
KITCHEN FLOORING
Sexton Complete Floor Care Page 41 847-827-1188
KITCHEN-EXHAUST SYSTEMS/CLEANING
Enviromatic Corp of America Page 24 800-325-8476
Olympia Maintenance 708-344-0344
LABELS
A-Flex Label Corp/Printing
LABOR MANAGEMENT SERVICES
630-325-7265
Midway Staffing Page 03 708-397-8800
LAW FIRMS
Tuckey Law Page 20 312-701-2200
LINEN SUPPLY & RENTAL SERVICE
Cosmopolitan Textile 773-254-6100
LIQUOR INVENTORY CONTROL
Sculpture Hospitality Page 13 773-454-1300
LIQUOR LIABILITY INSURANCE
Heil & Heil Insurance Agency Page 22 847-866-7400
Serpe Insurance Page 14 773-871-0909
MATERIALS HANDLING EQUIPMENT
Voss Equipment 708-596-7000
MAYONNAISE
Columbus Vegetable Oils Page 29 773-265-6500
MEAT DISTRIBUTORS
Wagyu Stars
MEAT PROCESSING EQUIP SALES & SERVICE
800-722-5460
Empire Cooler Service Page 31 312-733-3900
Ice Solutions 24 847-987-9738
INSURANCE
Cacciatore Insurance Page 02
312-264-6055
Heil & Heil Insurance Agency Page 22 847-866-7400
Serpe Insurance Page 14 773-871-0809
ISU Northwest Insurance Services 847-310-0400
Society Insurance
888-576-2438
WM Schwartz Insurance/Gus Romas 847-525-2846
INSURANCE SERVICES
Cacciatore Insurance Page 02 312-264-6055
Serpe Insurance Page 14 773-871-0809
INSURANCE UNDERWRITTING
Society Insurance
INSURANCE-INDUSTRIAL & COMMERCIAL
888-576-2438
Cacciatore Insurance Page 02 312-264-6055
Heil & Heil Insurance Agency Page 22 847-866-7400
INTERIOR DESIGN
Ullo Designs
INTERIOR DESIGNERS
Sarfatty Associates
INTERNET ADVERTISING
Food Industry News
INTERNET PROVIDERS - COMMERCIAL
ORDERING TERMINALS
Infi USA
888-857-9831
ORGANIC FOODS Pastorelli Foods 800-SOS-AUCY OVENS-PIZZA North American Pizza & Culinary Academy 630-395-9958
PAINTING CONTRACTORS
Sexton Group Floor Care Page 41 847-827-1188 PALLET JACKS Voss Equipment
312-296-8556
847-920-1100
847-699-3300
Astound Broadband 312-270-5408
ITALIAN BEEF
Devanco Foods Page 26 847-228-7070
Papa Charlie’s Page 07 773-522-7900
Serrelli’s Foods Page 16 877-385-BEEF
ITALIAN FOOD SPECIALTIES
E Formella & Sons Page 44 708-598-0909
ITALIAN SAUSAGE
Anichini Brothers 312-644-8004
JANITOR-SUPPLIES
Ramar Supply Co Page 25 708-233-0808
JAPANESE-FOOD PRODUCTS
Kikkoman Sales USA Page 09 630-954-1244
JUICER REPAIR & MAINTENANCE
Up ‘N Adam Service & Supply Inc Page 14 877-876-2326
Berkel Midwest 800-921-9151
JUICERS-FRUIT & VEGETABLES
Berkel Midwest 800-921-9151
312-866-4712
Berkel Midwest 800-921-9151
MEAT-WHOLESALE
Devanco Foods Page 26
847-228-7070
New S B L Inc Page 42 773-376-8280
Park Packing Company Page 15 773-254-0100
Wichita Packing Company Inc Page 06 312-421-0606
Anichini Brothers 312-644-8004
Chef’s Quality Meats 708-333-0880
International Meat Company 773-622-1400
MEATS -WHOLE PIGS-GOATS-LAMB
Park Packing Company Page 15 773-254-0100
MEDITERRANEAN FOODS
Olympia Food Industries Page 19
MENUS-CUSTOM PRINTED
847-349-9358
Accurate Printing 708-824-0058
MEXICAN FOOD PRODUCTS
B & B Food Services
MILK
Instantwhip Chicago Page 48
NAPKINS & TABLES CUSTOM PRINTED
Naptec Paper Page 05
NAPKINS -CUSTOM PRINTED DISPOSABLE
815-834-2621
773-235-5588
846-200-3344
Naptec Paper Page 05 846-200-3344
NEIGHBORHOOD MARKETING
LED Billboard Trucks
NITROGEN
312-924-7979
MacCARB Page 12 877-427-2499
NUTS - BULK
Oleic Solutions Page 43 331-214-0436
OIL- SUNFLOWER
Oleic Solutions Page 43 331-214-0436
OIL-FRYING
RTI Restaurant Technologies Inc Page 02 312-504-4565
OILS & FATS-COOKING
Columbus Vegetable Oils Page 29 773-265-6500
RTI Restaurant Technologies Inc Page 02 312-504-4565
OILS & SHORTENING
Columbus Vegetable Oils Page 29 773-265-6500
OILS & VINEGAR
Pastorelli Foods 800-SOS-AUCY
OILS - FILTERING & RECYCLING
RTI Restaurant Technologies Inc Page 02 312-504-4565
OILS-COOKING/BULK
Columbus Vegetable Oils Page 29 773-265-6500
OLIVE OILS
Columbus Vegetable Oils Page 29 773-265-6500
PROPERTY & CASUALTY INSURANCE
Heil & Heil Insurance Agence Page 22 847-866-7400
Society Insurance 888-576-2438
PROPERTY - TAX - REAL ESTATE LAW
Reveliotis Law PC Page 02 312-230-0160
PUBLISHING
Food Industry News
RACKING-PALLET
Voss Equipment
RE-UPHOLSTERY
RUBS
Char Crust Page 18
SALAD-DRESSINGS
Ken’s Foods
SALAD-DRESSINGS & OILS
847-699-3300
708-596-7000
Chicago Booth Page 32 773-378-8400
Joe’s FurnitureUpholstery 773-965-4828
REAL ESTATE LAW
Reveliotis Law PC Page 02 312-230-0160
REFRIGERATION
Redco Foodservice Equipment
800-722-5460
Vitlife 269-235-4585
REFRIGERATION EQUIPMENT REPAIR
CSI Page 16 888-908-5600
Kool Technologies Page 04 630-483-2256
Mechanical 24 Page 08 847-987-9738
REFRIGERATION SERVICE
Ice Solutions 24 847-987-9738
REFRIGERATION-EQUIP/COMMERCIAL
Custom Cooler & Freezer Page 03 630-879-3131
RESTAURANT CLEANING SERVICE
Cruz’s Cleaning Services Page 28 630-379-3732
RESTAURANT CONSULTANTS
Stanovich Hospitality 708-359-1911
RESTAURANT DESIGN
Ullo Designs 312-296-8556
RESTAURANT EQUIP MANUFACTURERS
EmberGlo Page 04 866-705-0515
RESTAURANT EQUIPMENT
Wood Food Systems Page 43 847-949-9663
Berkel Midwest 800-921-9151
FSI/Foodservice Solutions 847-719-6088
Losurdo Inc 630-833-4650
RESTAURANT EQUIPMENT & SUPPLIES
Custom Cooler & Freezer Page 03 630-879-3131
Ramar Supply Co Page 25 708-233-0808
Alfa Restaurant Supply 773-588-6688
Berkel Midwest 800-921-9151
Schultz Supply 708-652-2020
RESTAURANT EQUIPMENT PARTS
CSI Page 16 888-908-5600
Berkel Midwest 800-921-9151
RESTAURANT EQUIPMENT REPAIR
CSI Page 16 888-908-5600
RM Services Page 20 331-300-7955
Up ‘N Adam Service & Supply Inc Page 14 877-876-2326
Berkel Midwest 800-921-9151
RESTAURANT EQUIPMENT REPAIR SERVICE
Mr Appliance of West Loop Page 42 312-626-5467
Berkel Midwest 800-921-9151
Major Appliance Service 708-447-4100
RESTAURANT EQUIPMENT-NEW & USED
K & L Liquidation Page 40 847-854-9913
March Quality Used & New Equip Page 06 800-210-5895
Berkel Midwest 800-921-9151
RESTAURANT FURNITURE
Richardson Seating FSE Division Page 03 312-829-4040
RESTAURANT INSURANCE
Society Insurance 888-576-2438
RESTAURANT REAL ESTATE SALES
John Moauro/Realty Executives 708-921-4939
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
RIBS - RAW
Wichita Packing Company Inc Page 06 312-421-0606
ROOF TOP GREASE CONTAINMENT SYSTEMS
Enviromatic Corp of America Page 24 800-325-8476
ROOFS-SALES-REPAIR & MAINTENANCE
Care Sheet Metal & Roofing Page 30 708-387-9784
773-528-0600
800-633-5800
Columbus Vegetable Oils Page 29 773-265-6500
Tec Foods Inc Page 17 773-638-5310
SANITATION CERTIFICATION
Illinois Restaurant Association Page 15 312-787-4000
SANITATION CLASSES
Badger Food Service Consulting 262-902-2947
SAUSAGE
Anichini Brothers 312-644-8004
Crawford Sausage 773-277-3095
Vienna Bee 773-278-7800
SAUSAGE PRODUCTS
Wichita Packing Company Inc Page 06 312-421-0606
SCALES
Berkel Midwest 800-921-9151
SCALES-SALES & REPAIR
Accurate Scale Company 773-847-1820
SEAFOOD
Fisherman’s Pride Page 23 800-543-2110
SEASONING BLENDS AND RUBS
Rollicking Buckaroo Seasoning Blends 415-737-5265
SEATING
Dearborn Sourcing LLC Page 24 312-243-6214
Seating Hub Page 11 773-373-0035
Trendler Inc 773-255-4407
Waco Manufacturing 312-733-0054
SECURITY SERVICES FOR RESTAURANTS
Blue Star Security Page 25 224-456-0413
SELF-SERVICE ORDERING KIOSKS
Infi USA
SERV SAFE FOOD SAFETY CERTIFICATION
888-857-9831
Badger Food Service Consulting 262-902-2947
SEWER(MAINT)-RODDING & JETTING
Tierra Environmental Page 46 888-551-1998
SHAKE MIX
Fox Valley Farms
SHORTENING
630-231-3005
Columbus Vegetable Oils Page 29 773-265-6500
SLICERS - AUTOMATED
Berkel Midwest
800-921-9151
CES Nationwide 773-533-3333
SLICERS-SALES & SERVICE
Berkel Midwest
SOCIAL MEDIA MARKETING
800-921-9151
Chicago Social Media Marketing Group Page 44 847-387-9873
SOFT DRINKS
PepsiCo Foodservice 773-893-2319
SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES
Kool Technologies Page 04
SOFT SERVICE MIX
Fox Valley Farms
SOFTWARE PROGRAMS - CUSTOM
IT Impact Inc
SOUP BASES
Tec Foods Inc Page 17
SOUPS
Bistro Soups (Div of Vienna Beef)
630-483-2256
630-231-3005
312-806-7438
773-638-5310
773-278-7800
Vienna Beef 773-278-7800
SPICES
Tec Foods Inc Page 17 773-638-5310
SPICES & SEASONING BLENDS
Char Crust Page 18 773-528-0600
SPIRITS
R Jelinek Midwest Page 46
SPREADS - DIPS - GLAZES
SUPERMARKET EQUIPMENT REPAIR
Up ‘N Adam Service & Supply Inc Page 14
Berkel Midwest
SUPERMARKET- EQUIPMENT/ NEW & USED
Berkel Midwest
TABLES-ALL TYPES
Chicago Booth Page 32
Richardson Seating FSE Division Page 03
877-876-2326
800-921-9151
800-921-9151
773-378-8400
708-691-3895
Rollicking Buckaroo Pepper Jam 415-737-5265
STAFFING AGENCIES
Midway Staffing Page 03
STEAM CLEANING
Olympia Maintenance
SUPERMARKET EQUIPMENT
Berkel Midwest
708-397-8800
708-344-0344
800-921-9151
CES Nationwide 773-533-3333
MONDAY,
SEPTEMBER 8, 2025
• PANEL OF WOMEN RESTAURANT OWNER LEADERS
Free for Food Business Professionals, Chefs, Owners, and Buyers. No RSVP Needed. Free to Attend, Learn and Network. Free Food Tastings and Raffle Prizes.
Clodagh Lawless, Proprietor, The Dearborn. For the Irish-born entrepreneur, a deep-rooted love of genuine Irish hospitality evolved naturally as her true calling. “Every day I am guided by the passion and purpose of the people that work for us.”
Rohini Dey, Owner, Sanctuary. She founded Let’s Talk Womxn — a group of ladies in the restaurant industry with a shared entrepreneurial spirit. There are 15 local chapters with about 900 members.
Geri Hernanadez, Owner, Savory Crust Empanadas. Empanadas come from Argentina, but this Chicago twist offers savory and sweet fillings that are hard to resist. Discover how Geri has grown, now with two locations and a food truck with more on the way.
Moderator: Chef Mary Gorski. Mary has been working in the industry for nearly 40 years with the goal of making a difference in the advancement of Chefs, Students and Culinary Professionals in Chicago and across the country.
Moretti’s Chicago: 6727 N. Olmsted, Chicago • 5 - 9 p.m.
Auctions and Appraisals
Pasta Fresh, a wholesale and retail pasta business located at 3417 North Harlem Avenue in Chicago, is celebrating 37 years of serving fresh, handcrafted pasta to consumers, chefs, and restaurant owners across the city. The Bartucci family marked the milestone with a lively anniversary party featuring food for the neighborhood, live music, and dancing. Congratulations to the Bartucci family on their success and impressive achievement!
Ghost Kitchen Secrets
Convert Your Existing Kitchen Into Multiple Money-Making Concepts
Smart restaurant owners from national chains to single-unit independents are boosting their profits by launching ghost kitchen brands. These virtual restaurants offer entirely different menu concepts from their main business and operate exclusively through third-party delivery apps.
Here’s how it works: Create a separate brand with a unique name like Tina’s Tacos, Yorgo’s Yeeros or Bobby’s Burritos. Then, design a streamlined menu featuring a few signature items that are easy to prepare using the people, ingredients and equipment you
“The only way to do great work is to love what
Is Selling Your Real Estate at Auction the Right Move?
Auctions have long been used to sell everything from art to vehicles, and in recent decades, they’ve become increasingly popular for real estate, especially restaurant and food business supplier properties.
One of the biggest advantages of selling at auction is speed. For owners facing emotional stress or mounting expenses like mortgage payments, taxes, and insurance, especially on vacant buildings; auction marketing can deliver a quicker sale and financial relief.
If your property is unique and difficult to price due to a lack of comparable sales,
already have. With no additional labor or overhead, you’re essentially running another restaurant out of your existing kitchen. Success comes from offering food customers crave and can’t easily make at home; like authentic pork al pastor tacos or premium gyros plates and sandwiches. These items not only deliver strong margins, but also help your ghost brand stand out.
To simplify operations further, consider sourcing fully cooked, carved-off-the-spit al pastor and gyros meats from Olympia Foods, based in Franklin Park, Illinois. Their high-quality handcrafted product line also includes pita breads and pizzas, which are used by top independents and chains nationwide.
To request a free sample or personalized product presentation, see the Olympia Foods ad on page 19 and contact them today.
auction marketing flips the script: instead of guessing an asking price, the market tells you what it’s worth. Sellers often use a reserve or minimum bid auction to ensure protection against unreasonably low offers.
Market conditions are another key factor. For example, if properties without drive-thrus are seeing reduced demand, sellers must be realistic about value and timing – typically aiming to sell within 30 to 45 days. However, if you’re unwilling to consider offers below a certain threshold and are prepared to wait indefinitely, traditional marketing may be a better fit. Ultimately, auctions work best when sellers understand that value is determined by what a buyer is willing to pay.
This info is courtesy of Rick Levin, President, Rick Levin & Associates, Inc. You can see Rick’s ads on pages 14 and 43.
Faster, Better, Most Cost-Effective. SoyStep floors resin-rich and installed in one step for faster installation and cure time. The result is the highest quality epoxy floors available, designed to last years with minimal maintenance.
SoyStep is a superior composition of quartz chips blended with our proprietary epoxy resin. The odorless mixture gets troweled to a 3/16” layer over existing tile, wood or concrete surfaces. The finished surface is slip resistant, waterproof, non-porous and very durable. A floor will not trap odors, and eliminates the need to clean or repair grout.
Getting Gen-Z Interested in Wine
Restaurants are adopting innovative strategies, storytelling, affordable options and personal interaction to engage Generation Z wine drinkers, who are less into wine than older generations, according to a survey by Technomic. Oakville Grill & Cellar in Chicago offers a
Spotlight on Leadership
James Romas, GARC Board Member
Citrus Diner
844 E. Ogden Ave. Westmont, Il 60559
Years in the industry:
Grew up in the business from the age of 10.
What was the best advice that you’ve ever received?
Always be prepared for anything that might happen. Expect the unexpected.
Describe your concepts.
• Citrus Diner: Fresh breakfast cuisine. Great food with a great attitude. We serve scratch-made, high-quality breakfast and lunch.
• Wolfy’s: A quintessential Chicago-style hot dog stand on the North-Side of Chicago opened since 1967 and purchased by my family in 1997.
• Michael’s Beef (Oak Park): An upscale neighborhood “beef stand” Famous for its house-made Italian beef and fresh cut fries.
What was the biggest challenge that you faced in 2024?
Making sure employees are satisfied and happy with how we run our business, so they want to stay and continue to be part of our family.
Equipment Repair
tasting counter and affordable happy hours, while Felice Wine Bar uses storytelling and a diverse wine list to appeal to younger consumers. Sixty Vines focuses on sustainability by serving wine on tap from kegs, and P Hospitality offers promotions such as free bubbly and a wine club.
– Source: Restaurant Business
What changes did you make in 2024? We updated menus to stay current and fresh.
What is your goal for 2025?
To keep our customers happy and ensure that generations of families continue coming to all three of our restaurants by providing the best food and service possible.
How long have you been involved with GARC?
Since 2014.
What are your favorite GARC benefits?
• Great savings on Coca-Cola pricing through our combined buying power.
• Helpful rebates – it’s always great to see that check!
• The benefits are excellent, and it’s important to keep our community strong.
What’s the best advice you can give to those in the industry?
Treat customers like family (the ones you actually like)! Make sure everyone, from customers to employees, leaves happy and wanting to return.
Biggby Coffee’s Brand Refresh
Michigan-based Biggby Coffee is unveiling its first brand refresh after 30 years in business, featuring a new orange color scheme, updated font, and the tagline “Biggby Makes it Better” to unify its identity and highlight its focus on positive experiences and meaningful connections. The refresh, launched as the company celebrates its 30th anniversary, aims to visually and emotionally reinforce Biggby’s upbeat, community-centered values. With over 430 locations in 13 states, the chain is also planning to expand into southern and coastal regions under the leadership of newly appointed president Erin Kaylor. – chainstoreage.com
Darden’s Growth Strategies
Olive Garden’s revival of a “buy one, take one” deal and a new delivery partnership with Uber Direct fueled a 6.9% jump in samestore sales in the quarter ending May 25, parent Darden Restaurants reported. The new delivery option helped grow takeout sales at the chain, which are up 20% year-over-year. In its earnings call, Darden also said it is exploring strategic options for Bahama Breeze, potentially selling the chain or converting locations to other Darden concepts.
– Source: FSR magazine
Schedule your live demo.
Ask About Our FREE One Week Broaster Equipment Trial
Discreet, Professional Security for Chicago’s Top Restaurants
Parts • Sales • Training
High-end restaurants face unique security challenges – from late-night closings and alcoholrelated disturbances to parking lot safety and guest protection With managers often working alone after hours and patrons frequently consuming alcohol, the risk of aggressive behavior or targeted crime is real and rising
Blue Star Security is trusted by Chicago’s most respected dining establishments for one reason: we deliver peace of mind without compromising the guest experience. Staffed by offduty and retired law enforcement officers, their team is trained to handle complex situations with professionalism and discretion. Whether you need visible deterrence, conflict de-escalation, or parking lot patrols, they tailor their services to fit your specific needs and atmosphere.
Restaurant Security Services Include:
• Premises Patrol
• Door Supervision
• Conflict De-escalation
• Emergency Evacuation Planning
• Risk Assessment
• Incident Reporting
Maintain the safety, elegance, and reputation your restaurant is known for. To learn more, see the their ad on page 25.
$1.77B Grocery Merger
C&S Wholesale Grocers has agreed to acquire SpartanNash in a deal valued at $1.77 billion. The deal, expected to close later this year, will combine nearly 60 distribution centers serving almost 10,000 independent retail locations, strengthening C&S’s position in the food distribution sector.
– Source: Reuters
Modern Soda Sales Triumph
Sales of modern sodas increased by 83% in 2024, reaching $1.8 billion, as consumers increasingly sought healthier alternatives to traditional soft drinks. PepsiCo’s acquisition of Poppi highlights this trend, with Poppi leading the modern soda market with a 38% share. Other brands such as Olipop and Zevia are also gaining traction by offering beverages with functional benefits and natural sweeteners.
– Source: Beverage Industry
Keke’s to Go National
Keke’s Breakfast Cafe is set for national expansion, with plans to grow 25% to 30% annually, under Denny’s ownership. The chain has opened nine units this year, with 11 more in the works, and it has plans to open as many as 140 additional eateries, many in partnership with existing Denny’s franchisees. In addition to breakfast classics like omelettes and pancakes, the chain has recently added cocktails and a kids’ menu.
– Source: Restaurant Business
“Running
a restaurant is like conducting an orchestra. It’s all about harmony.” – Jean-Georges Vongerichten
• 90 Day Shelf Life
• Retail and Foodservice Sizes
• Fresh, Not Cooked or Frozen • 4 Great Varieties • Clean Label, No Additives • Made with 6 Simple Ingredients
Direct your thoughts to those virtues that inspire you – hope, joy, love, and thankfulness.
Navigating
the Tightening Labor Market in Food Manufacturing
Across the food manufacturing industry, labor shortages are no longer a temporary challenge: they’re the new reality. With shrinking labor pools, rising demand, and increasing regulatory pressure, many food companies are struggling to maintain consistent production.
Nowhere is this felt more acutely than in critical roles like sanitation, machine operation, packaging, and line work. The stakes are high: unfilled positions can lead to production delays, quality issues, and compliance risks.
That’s where firms like Midway Staffing, Inc. provide stability. With more than a decade of food industry expertise, Midway specializes in sourcing and retaining dependable talent trained for FDA- and USDAregulated environments.
“The labor market has shifted,” says RJ Parrilli, President of Midway Staffing. “Success today requires more than staffing – it demands a proactive, hands-on workforce strategy.”
Midway’s approach includes on-site support, flexible staffing models, and a deep understanding of food production standards. This allows clients to scale effectively, maintain output, and avoid the high costs of turnover or non-compliance.
As the industry evolves, smart staffing partnerships have become essential. For food manufacturers navigating today’s labor climate, access to skilled, reliable workers isn’t just helpful – it’s mission-critical. You can see the Midway Staffing ad on page 3.
With VALERIE MILLER TRAVEL
Baha Mar Announces Lineup of Celebrity Chefs and Renowned Artists for Fourth Annual Bahamas Culinary & Arts Festival
Baha Mar, the Caribbean’s leading integrated luxury resort in The Bahamas, officially reveals its highly-anticipated five-day lineup of spectacular events and special guest appearances taking place at the fourth-annual The Bahamas Culinary & Arts Festival at Baha Mar on October 22-26, 2025. Hosted by world-renowned culinary talents including Marcus Samuelsson of Marcus at Baha Mar Fish + Chop House, Dario Cecchini of Carna, and Daniel Boulud of Café Boulud, alongside John Cox, Executive Director of Art & Culture at Baha Mar, The Bahamas Culinary & Arts Festival is truly a one-of-a-kind immersive culinary and art experience.
Baha Mar’s chefs will also be joined by well-known celebrity chefs including Bahamian celebrity chef, Simeon Hall Jr., and Food Network stars, Amanda Freitag, Carla Hall, Maneet Chauhan, Geoffrey Zakarian, and Scott Conant. Also in attendance will be the US’ foremost spirits expert and author Noah Rothbaum, sommeliers Amanda McCossin and André Mack, as well as Bahamian mixologist Marv MrMixx Bahamas.
The Festival kicks off Wednesday, October 22, with the annual Truffle Dinner with Daniel Boulud at Café Boulud and the opening of Fuze Art Fair. Fuze has been expanded to a five-day artistic platform, with more artists and galleries from Wednesday, October 22 through to Sunday, October 26. Fuze features extraordinary art from 14 countries, more than 70 artists, and work from over 40 galleries. Fuze is proud to welcome renowned artists and galleries, including Shacqueel Coleby, John Paul Saddleton, and June Collie, to name a few.
Also new for 2025 is The Kitchen Masterclass Series. The series, hosted by Bon Appétit Editor In Chief Jamila Robinson and featuring leading celebrity chefs Geoffrey Zakarian, Maneet Chauhan, Amanda Freitag, and Carla Hall, is an intimate and fun-filled masterclass where guests will learn to prepare each chef’s recipe before enjoying their creations together on an expansive garden patio. The Kitchen at Baha Mar is a one-of-a-kind culinary venue that combines a stateof-the-art professional kitchen with a high-tech interactive learning center.
About Baha Mar - Baha Mar is a master planned integrated resort development situated on 1,000 acres overlooking the world’s famous Cable Beach. The white sand beach destination includes three global brand operators – Grand Hyatt, SLS, and Rosewood – over 2,300 rooms and more than 45 restaurants and lounges, a state-of-the-art convention center, Royal Blue Golf Course, an 18-hole Jack Nicklaus signature course, a brand new $200 million Baha Bay luxury water park, the Caribbean’s first and only flagship ESPA spa, and over 30 luxury retail outlets. Baha Mar is a breathtaking location with dynamic programming, activities, and guest offerings in one of the most beautiful places in the world – The Bahamas. For more information and reservations, visit www.bahamar.com.
Celebrity Chefs Carla Hall Marcus Samuelsson at The Bahamas Culinary Arts Festival
