Ballyhoo Hospitality: Purposeful Growth Rooted in Genuine Connection
When Ryan and Anna O’Donnell opened Gemini in Chicago in 2009, their vision was simple: to create a restaurant where people felt truly at home. It was never about chasing trends but about serving honest food, greeting guests by name, and offering hospitality that felt deeply personal. That sense of care became the foundation for Ballyhoo Hospitality, a company built on connection, authenticity, and community.
Under the leadership of Ryan O’Donnell and partner Jon Farrer, Ballyhoo has grown into one of Chicago’s most admired hospitality groups. What began as one neighborhood restaurant has quickly evolved into a family of distinctive dining destinations, each reflecting its own personality and purpose. From the timeless warmth of Gemini to the coastal flavors of Old Pueblo Cantina, inspired by Tucson, Arizona and the cuisine of Sonora, Mexico, the inviting sophistication of Sophia Steak, a neighborhood steakhouse with a strong seafood
presence, and the English-inspired charm of Jackman & Co, every concept celebrates genuine connection through exceptional food, service, and design.
Ballyhoo’s growth has been rapid yet deeply intentional. The team has expanded at a measured pace that protects the heart and integrity of every restaurant while allowing creativity to thrive. That commitment to thoughtful expansion now guides the company into its next chapter, as Ballyhoo prepares to ‘extend beyond Chicago’ in the coming year, bringing its brand of heartfelt hospitality to new communities.
At its core, Ballyhoo believes that hospitality is personal. It lives in every warm welcome, every thoughtful detail, and every effort to make guests feel known. From one neighborhood corner in Lincoln Park to a growing national presence, Ballyhoo Hospitality continues to build connection, community, and belonging – one table at a time."
Left to right: Jon Farrer and Ryan O’Donnell
Charlie Trotter’s Cookbooks Still Inspire
Charlie Trotter's legacy as a pioneering Chicago chef lives on through his influential cookbooks, which showcase his culinary philosophy and meticulous approach to fine dining, breaking away from traditional French norms to champion ingredient-focused, technically rigorous cuisine. His innovative tasting menus and use of seasonal, then-unusual ingredients set new benchmarks in the restaurant world. Even years after his restaurant closed, Trotter's techniques and philosophies continue to reverberate, as seen in tribute menus and the ongoing interest in his legacy. – Source: Taste
Verzênay Chicago Wins Top Honors at World Bread Awards
Verzênay Chicago, the French bakery and patisserie led by Executive Chef Arshiya Farheen, won First Place (Challah) at the Tiptree World Bread Awards USA 2025 during IBIE in Las Vegas. Judged blind against entrants from across the U.S. and abroad, the bakery also earned distinctions across multiple categories. Head Bread Baker Kathryn Buck participated alongside Executive Chef Farheen in preparing and presenting the entries.
Executive Chef Arshiya Farheen (second, right) and Head Bread Baker
Kathryn Buck (far right) of Verzênay Chicago, at the 2025 Tiptree World Bread Awards USA at IBIE, Las Vegas, where they won first place for Challah and multiple category honors.
Online Grocery Sales Hits New Record
Online grocery sales in the US recently hit a record $12.5 billion, a 31% yearover-year increase, according to Brick Meets Click. The surge is driven by a 13% rise in monthly active users, particularly those aged 60 and older. The average order value for delivery and pickup rose by almost 8%.
FOR RESTAURANTS & BARS
50 Years of Built-to-Last Restaurant Seating – Made in Chicago
RICHARDSON SEATING UPHOLSTERED
Pasta Via Opens in Fulton Market
Pasta Via has officially opened in Chicago’s Fulton Market, offering a fresh take on Italian cuisine in a fast casual format. The concept is the brainchild of chef Gino Bartucci, whose family has over 40 years in the industry, and hospitality veteran Billy Fogel.
Located at 179 N. Morgan St., Pasta Via delivers a fully customizable pasta experience with self-serve kiosks that allow guests to choose their pasta, sauce, protein, and toppings. Options range from mushrooms and sun-dried tomatoes to fresh mozzarella and prosciutto.
With all dishes priced under $20 and served in under five minutes, Pasta Via prioritizes speed, quality, and clean ingredients – eschewing seed oils and ultra-processed foods. The menu also includes grab-and-go panini, pasta salads, and fresh build-your-own salads.
A late-night menu featuring the Bartucci family’s panzerotti and fried gnocchi will be offered Fridays and Saturdays. With a commitment to community, Pasta Via also plans to donate surplus food locally, proving that fast casual can still mean thoughtful, flavorful, and sustainable.
– The Shelby Report
DINING WITH
“ The food business is all about relationships – build trust with your team, your suppliers, and your customers. ”
– Danny Meyer
December 2025
AFFY TAPPLE FACTORY
7425 N. Croname Road, NILES, IL 847-588-2900. Taffy apples are on my treat list year-round. You can stop in the factory store and choose from a wide selection of apples. They offer plain caramel, peanut covered and decorated apples; sold individually, in a 3-pack or by the case. Another item I usually pick up is the box of the milk chocolate caramel dipped pretzel rods. There are 18 pieces in the box and they are individually wrapped. They are perfect for sharing and so yummy! They also have some chocolate treats in the store. I picked up a dark chocolate covered pecan candy too.
PANINO’S PIZZERIA • 1968 Dempster St. EVANSTON, IL 847-475-6200. I highly recommend this place for their pizza. The chef/owner, Lenny, has won many prestigious awards in the pizza category, which are proudly showcased on the restaurant’s walls. They offer Chicago-style thin crust, pan, Sicilian, East Coast, and Neapolitan-style pizzas, along with my favorite – the Grandma pizza. It’s all about the dough, topped with mozzarella, chunky tomato sauce, garlic, olive oil, and oregano. I managed to eat quite a few pieces – it’s that good! I also tried the Rigatoni “P,” a pasta dish with chicken and mushrooms in a marsala cream sauce. They have a good sized menu featuring American cuisine, pasta dishes, homemade desserts, and much more.
PAREA GREEK KITCHEN • 25 W. Davis St. ARLINGTON HEIGHTS, IL 847-398-2400. This is a lovely restaurant with not only one main dining room but a few dining areas throughout the space. The menu offers traditional Greek cuisine, including an array of appetizers – cold and hot – salads, kabobs, fresh seafood, lamb dishes, and so much more. I started off with an order of the taramosalata spread and the Gigantes – baked lima beans in a tomato sauce – followed by a Village Salad. For my entrée, I had the stuffed chicken breast – spinach, feta, and Kasseri cheese. The food was outstanding, and the service was spot on!
SUNRISE FAMILY RESTAURANT • 1342 119th St. WHITING, IN 219-659-1390. This is my go-to spot when I’m in Northwest Indiana. Family-run, friendly, and the place feels like it’s always been there. The menu is huge; they have homemade soups along with a nice selection of breakfast specials, dinner selections, burgers, sandwiches, seafood, and steaks & chops. The service is great. I ordered the Greek Cheese Omelette – it had feta, tomatoes, onions, and spinach, and it came with hash browns. A true bargain, and the coffee hits just right. They were very busy. Open daily from 6:00 a.m. until 4:00 p.m.
TARGET • 2241 Willow Rd. GLENVIEW, IL 847-657-0095. This is always a fun place to shop. They have so much to offer: accessories, clothing, cookware, grocery items, and housewares. They also have a big selection of toys and books, along with electronics. I always check out the new books and hottest toys. They had a section filled with holiday candy, drinkware, paper plates, tablecloths, and holiday gifts, along with cards, ornaments, and wrapping paper. You can pick up your grocery staples and cleaning products, along with holiday items, all in one place. I enjoy browsing the aisles to see what’s new. I also picked up a few cute holiday mugs and some candy.
YU’S MANDARIN • 600 S. Milwaukee Ave. WHEELING, IL 847-777-1190. This Chinese restaurant is a total classic. I started off with an order of the vegetable egg rolls, followed by an order of the stir-fried green beans for an appetizer. They have so many choices: chicken dishes, noodle dishes, beef, and seafood, just to name a few. For my entrée, I had the sweet & sour pork, which had green peppers, onions, and pineapple chunks. It was so good – I tried to finish the entire portion, but I couldn’t. This was enough for two meals. The food and service were wonderful. They have an open kitchen where you can see them preparing the food.
For over a century, the IRA has ad vocated at al l l evel s f or the b est i nterests of the state' s restaurant and hosp i tal i ty communi ty. Recently, w e' ve w orked 2 4/7 to:
PRESERVE ILLINOIS TIP CREDIT, SAVING 20%-40% LABOR COSTS.
PREVENT ALCOHOL TAX HIKE IN CHICAGO, SAVING $10.6 MILLION
BLOCK CHICAGO PROPERTY TAX INCREASE, SAVING $300 MILLION.
LEGALIZE COCKTAILS TO GO CAP FEES FROM DELIVERY SERVICES
EXCLUDE RESTAURANTS FROM FTC RULE, SAVING $3.5 BILLION, OR $4,800 PER RESTAURANT
REDUCE BIPA FINES WITH LEGISLATIVES CHANGES
HELPED TO PASS INTERCHANGE FEE PROHIBITION ACT, ELIMINATING SWIPE FEES ON SALES TAX AND GRATUITY.
We ensure that you stay connected to the p ul se of the restaurant communi ty and have the resources needed to grow your b usi ness.
Lisa Gilbert
lgilbert@illinoisrestaurants.org
312.787.4000 or visit: www.illinoisrestaurants.org
Multi-Unit Franchises Fuel Pop’s Growth
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COME TO PAPA
Do Something Good with Your Grease this Holiday Season
The holidays bring big kitchens, big gatherings and a surprising amount of used cooking oil. Instead of tossing it, restaurants and home cooks can turn that grease into something useful for the community.
At Green Grease Environmental, they make it simple – they collect used cooking oil from restaurants and food makers across Chicagoland and make sure it’s recycled responsibly. Part of what makes this work is meaningful local partnerships. Students in Loyola University Chicago’s sustainability program convert donated oil into biodiesel as part of hands-on biofuel training that helps fuel campus shuttles. That on-the-ground learning turns kitchen waste into local transportation fuel.
The firm also works with Scarce, a neighborhood nonprofit that runs community drop-off events – including post-holiday oil
Illinois-based Pop's Beef, a fast casual franchise serving house-made Italian beef and sausages, is building on its legacy of family and community by embracing the power of multi-unit ownership. Over half of its 16 locations across Illinois and Indiana are operated by multi-unit franchisees, highlighting a growth strategy rooted in long-term relationships, operational excellence and strong community ties. "Multi-unit ownership has become a cornerstone of Pop's growth," Kacie Dancy, VP of Operations and daughter of founder Frank Radochonski, said in a company press release. – fastcasual.com
drives after Thanksgiving and Diwali. Green Grease collects the donated oil from those events, so donations stay local and get turned into low-carbon fuel or used for educational programs. (Learn more at scarce.org/cookingoil and scarce.org/accepted-items.)
Beyond fuel, Green Grease partners with BeeHaven to install and maintain pollinator gardens, supporting bees and biodiversity right where their customers operate. It’s a small network of actions – donating oil, training students, planting gardens – that adds up to real local impact.
If you run a kitchen, consider donating your used oil or participating in a local dropoff. It’s an easy, tangible way to reduce waste and help your community – no heavy lift, just good stewardship.
– You can find Green Grease listed in our directory under Grease Removal Service.
Increase Shelf Life with HPP
Trending: Raw Chocolate
The global chocolate market is projected to reach $184 billion by 2033, driven by a 4.8% compound annual growth rate. The premium chocolate segment, valued at $31 billion, is experiencing significant growth, particularly in minimally processed chocolate, also known as raw chocolate, which offers bold flavors and a rustic texture.
– Confectionary News
White Castle Opens
Prototype
White Castle has opened its first new store prototype, dubbed the “Castle of Tomorrow,” in Columbus, Ohio, the chain said. The redesigned store format is meant to increase efficiency and improve the customer experience. A modernized restaurant design could help the Midwestern chain expand more quickly in new states, like Texas, Florida and Arizona.
– Restaurant Dive
EmberGlo’s quality electric charbroilers bring the authentic look and taste of charbroiled food without the open flame. Designed for commercial kitchens, these units utilize recessed heating elements and castiron grates to deliver even heat, achieve perfect grill marks, and achieve fast recovery times.
Built with stainless steel construction and removable parts, EmberGlo charbroilers are easy to clean and maintain. Each model offers zoned temperature control, enabling operators to cook efficiently during peak hours or utilize partial sections to conserve energy during slower periods. The result is consistent cooking performance with reduced smoke, flare-ups, and safety risks.
Ideal for restaurants, hotels, and institutions that require indoor broiling, EmberGlo’s electric design minimizes ventilation needs and maintains comfortable kitchen temperatures. Operators appreciate the reliability, flexibility, and long-lasting build features that make EmberGlo a trusted choice across the foodservice industry.
From juicy steaks and kabobs to grilled vegetables and seafood, EmberGlo electric charbroilers help chefs achieve professional results every time. With safety, quality, and performance at the forefront, these units prove that you don’t need an open flame to create the perfect char. You can find their ad on page 46.
Getting Ahead of the Holiday Rush: Why HR Planning Matters
More Than Ever HR MATTERS
As the busy holiday season approaches, the food industry enters one of its most demanding times of year. Seasonal hires, fluctuating schedules, increased foot traffic, and year-end reporting all collide in a perfect storm of operational stress. While much of the attention falls on inventory, logistics, and customer service, there’s another key area that can make or break a smooth season – your people operations.
Griffen Wilson, VP Employco, USA
Strong HR planning isn’t just about compliance; it’s about protecting your team and your bottom line. Here are three critical areas every restaurant, distributor, or food manufacturer should review before the holidays kick into full swing.
1. Onboarding Seasonal Staff the Right Way
The demand for short-term staff spikes in November and December – but rushing the hiring process can lead to costly mistakes. Inconsistent documentation, missing I-9s, or untrained employees can put your business at risk.
An efficient onboarding system ensures every worker, whether they’re serving tables or packaging products, is properly classified, trained, and paid correctly. Digital onboarding tools, electronic document collection, and early safety training can all help create a faster, cleaner process that supports both compliance and retention.
2. Staying Compliant with Wage and Hour Rules
With more shifts, overtime, and temporary hires, payroll errors are far more likely during the holidays. Miscalculating overtime pay or failing to comply with changing state and local wage laws can quickly become expensive. Now is the time to review your timekeeping systems and ensure that holiday pay, bonuses, and scheduling practices align with current regulations. Working with an experienced HR and payroll provider helps protect your business from costly mistakes, so you can focus on running operations, not auditing timesheets.
3. Planning Ahead for the New Year
When January hits, businesses that plan ahead are already steps ahead. Conducting a year-end HR review, evaluating your employee handbook, benefits programs, and compliance procedures can help you start the new year with confidence. Many companies also use this time to update policies, streamline record-keeping, and prepare for new labor law changes coming in 2026. Building those updates into your annual rhythm helps you stay proactive instead of reactive.
Your Partner for a Stress-Free Season
At Employco USA, they specialize in helping food industry businesses streamline their HR, payroll, and compliance operations – especially during critical times like the holidays. From onboarding and timekeeping to benefits administration and risk management, our team helps ensure your workforce is ready for the busiest season of the year.
A little preparation now means a smoother season later, and a stronger start to 2026. See their ad on page 48.
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
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Jack in the Box to Sell Del Taco
Jack in the Box has agreed to sell its Mexican fastfood chain to franchisee Yadav Enterprises for $115 million in cash, just four years after acquiring it for $575 million. Yadav, which operates 343 locations under brands like Jack in the Box, Denny’s, El Pollo Loco, and Sizzler, also owns Nick the Greek and previously owned TGI Fridays. The deal is expected to close in January, with Jack in the Box planning to use the proceeds to pay down debt.
– Restaurant Business
Incentive Inflatables USA: Bringing Brands to Life Through Custom Creations
Incentive Inflatables USA has built a reputation as the nation’s leading manufacturer of high-quality advertising inflatables – delivering innovative, eye-catching solutions that help brands stand out in any setting. With over 24 years of experience, the company combines creativity, craftsmanship, and cutting-edge production capabilities to bring bold ideas to life.
Unlike many competitors, Incentive Inflatables manufactures every product in-house, ensuring the highest standards of quality control and consistency. Their large production capacity allows them to deliver quickly anywhere in the country – and even export worldwide. To date, the company has produced more than 7,000 advertising inflatables for over 160 clients across 27 countries.
From logo replicas and branded arches to kiosks, tents, and promotional games, Incentive Inflatables can produce virtually any shape, color, or size. Their creations include slides, mini soccer fields, jumping castles, movie screens, and countless other interactive designs that engage customers and make brands memorable.
As the #1 company in the advertising inflatable industry, Incentive Inflatables USA goes beyond simply reproducing a client’s product. They collaborate with each customer to customize designs that fit any budget and meet exact specifications – ensuring that every piece reflects the brand’s personality and goals.
Behind every project is a dedicated team known for its experience, creativity, proactivity, quality, and commitment to excellence. For companies looking to make a big impression, Incentive Inflatables USA continues to be the go-to partner for inflatable advertising solutions that truly elevate visibility and engagement. You can find their ad on page 46.
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“One of the most glorious messes in the world is the mess created in the living room on Christmas Day. Don't clean it up too quickly.”
– Andy Rooney
EFFO 100% High Oleic Sunflower Oil is a premium cooking oil created for chefs, restaurants, and distributors who value quality, consistency, and efficiency in every drop. Designed for professional kitchens, it offers exceptional stability, longer fry life, and a clean natural flavor that elevates every dish. Made from sunflower seeds rich in oleic acid, this oil is packed with monounsaturated fats that make it both healthier and more heat-resistant than regular sunflower or vegetable oils. With its high smoke point and neutral taste, EFFO is perfect for deep frying, roasting, baking, sautéing, and salad dressings.
EFFO helps kitchens save money through extended usage cycles – you change oil less often, waste less product, and maintain consistently high food quality. It performs longer under high temperatures, keeping your fryers cleaner and food crispier.
– For more information, see their ad on page 42.
Setting a New Standard: Performance’s Multi-Faceted Approach to Sustainability
Performance Foodservice-Chicago is setting a new benchmark for sustainability across its entire facility, with a multi-faceted approach that goes far beyond electric vehicles.
In May 2025, the company introduced 10 zero-emission tractors – eight Freightliner eCascadia and two Orange EV eTriever yard trucks – saving thousands of gallons of diesel and reducing emissions on local delivery routes. But this is just one part of a broader commitment to environmental stewardship.
The facility has invested heavily in charging infrastructure, with seven dedicated stations and plans for further expansion. Strategic partnerships with ComEd have enabled Performance Foodservice-Chicago to leverage nearly $1 million in rebates and funding, making the transition to clean energy both practical and cost-effective.
Looking ahead, the company is launching a major solar energy project. A 994 kW ground-mount solar array, paired with a 1 MW Tesla Energy Battery Storage system, will generate more than 1.3 million kWh annually, covering about 34 percent of the facility’s electricity needs.
This initiative is projected to save $157,000 in energy costs in its first year and more than $7 million over two decades, while supporting grid stability and operational resilience.
President Dan Gilroy summed up the company’s vision, “At Performance Foodservice-Chicago, we’re committed to building a more sustainable future through innovation across our entire facility. From deploying zero-emission vehicles to investing in solar energy and advanced charging infrastructure, every step we take is focused on reducing our environmental impact and supporting our community. We’re proud of our team’s dedication and excited to lead the way in sustainable operations for the foodservice industry.” You can see Performance Foodservice in our buyers guide under Food Distributors.
CHEF PROFILE
Gee Cuyugan
Hyatt Centric Chicago O’Hare
6350 N. River Rd. Rosemont, IL 60018
Current Position:
Executive Chef
First Foodservice Job:
Italian Deli in Tinton Fall, New Jersey as a short order cook. I worked with an elderly Army veteran named Herman and we would have a great time talking about food and yelling “Bam!” like Emerald every time we seasoned food.
Favorite Food: Authentic al pastor tacos, sliced right off the trompo, with slices of the caramelized pineapple, of course!
Awards/Honors: I participated in The Chaîne des Rôtisseurs, Leader of the Quarter.
Memorable Customers: When I worked at The Ritz Carlton, I got the opportunity to work with different athletes and celebrities’ private chefs. On occasion, we were able to meet them as well.
Worst Part of Job: The worst part of the job is like a gift and a curse: I am always “on” and thinking of specials, menus, and dishes. If someone calls me at home claiming we’re out of something, I can tell them exactly where to find it. I have been practicing disconnecting.
Most Humorous Kitchen Mishap: One year we decided to de-bone turkey breasts and make roulades out of turkey legs instead of just roasting whole turkeys for our annual Thanksgiving Buffet. We hosted around 800 to 900 people. Boy, did we remember that day!
Favorite Food to Prepare: I love making tosilog-tocino, garlicky fried rice, fresh tomatoes, and over-easy eggs, which is a classic Filipino breakfast. What part of the job gives the most pleasure? Food is a universal language. Each meal connects people; it can bring back memories and make new ones. If you couldn’t be a chef, what would you be and why? I would be an artist. I went to art school for two years where I enjoyed doing charcoal pieces before I switched to culinary.
What was the best advice you ever received? By failing to prepare, you are preparing to fail.
Where do you like to vacation? I go to destinations of my favorite foods. Mexico for the cuisine and Tequila. Next trip is to Japan for Kobe, Ramen and Sushi! Who is your greatest culinary influence? I grew up on the classic Food Network - this was before YouTube and social media - and would watch chefs like Emeril Lagasse, Ming Tsai, and Morimoto. As I dove deeper into the culinary world, I discovered chefs such as Thomas Keller, Nobu Matsuhisa, and Eric Ripert. That’s what cooking is about – passing on recipes, techniques, and flavors to this generation and the next.
What do you enjoy most about FIN? I enjoy that Food Industry News has the pulse of what’s current and is diverse with articles on all aspect s of the food industry.
Thanks for Reading
You Make Chicago’s Food Industry Great!
Haire’s Gulf Shrimp New Shrimp Batter & Breading Mix
By Wilbert Jones
In the US, shrimp gained popularity in the 18th century, especially in Louisiana where it became a stable ingredient for Cajun and Creole Cuisine. The preference was to use gulf shrimp, primary harvested from the costal warm waters of the Gulf of Mexico, including the coasts of Louisiana, Mississippi Alabama, Texas and Florida. Gulf Shrimp are described as a sweet/briny flavor with a firm texture. In 2024, there were over 100 million pounds of gulf shrimp caught. Shrimp Houses date back to the early part of the 20th century. Today, Haire’s Gulf Shrimp is the only shrimp house in Chicagoland. Shrimp are
the only menu item, which are served with a few side option items – French Fries, Cole Slaw and Spaghetti. The shrimp are flown in fresh daily from the Gulf. There are two restaurant locations, in Chicago’s Park Manor and The South Loop location. The shrimp are battered, breaded, and fried. Recently, Haire Gulf Shrimp launched its Shrimp Batter & Breading Mix, which is available at Ludwig Foodservice Distribution.
The Key to Peak Season Success in Food Manufacturing
Chicagoland food manufacturing and distribution sector is experiencing one of the most competitive labor markets since 2021/2022. As peak season approaches, increased consumer demand, rising production schedules, and ongoing supply chain pressures are creating a talent shortage that many companies are struggling to overcome.
To remain competitive, employers must rethink how they attract and retain workers. Competitive wages are no longer enough, today’s workforce values predictable schedules, opportunities for advancement, and workplaces that prioritize culture and safety. Clear communication of career growth, consistent training, and recognition programs are essential tools for keeping teams engaged and reducing turnover.
Companies offering overtime and consistent work, attendance incentives, or referral bonuses are seeing higher retention and improved productivity. In addition, partnering with workforce
experts who understand the nuances of the food sector can ensure a reliable pipeline of pre-screened, compliant workers; a critical advantage during seasonal surges. In a market where demand outpaces supply, those who invest in people first will come out ahead. Building a workplace where employees feel valued, supported, and part of the mission isn’t just good for morale, it’s the smartest way to secure the workforce needed to meet the growing demands of Chicago’s dynamic food industry.
Peak season success isn’t just about how many people you can hire, it’s about how well you prepare, support, and invest in them. When companies proactively plan for workforce needs, communicate expectations clearly, and create an environment where people want to stay, retention and productivity follow naturally. To alleviate your workforce issues, contact Midway staffing today. You can see their ad on page 19.
Lettuce Entertain You Restaurants hosts Napa Valley takeover in partnership with Napa Valley Vintners from December 5-7. The weekend
Auguste Escoffier
“Good food is the foundation of genuine happiness.”
Arkè Olive Oil: Tradition, Passion, and Freshness in Every Drop
Arkè Olive Oil is crafted with the same passion and care that inspired the current owner’s grandparents generations ago. Each bottle begins with a careful selection of the finest regional olive varieties, chosen for their rich fragrance and herbaceous freshness. The family continues the time-honored tradition of hand-picking the olives to prevent damage and ensure the highest quality. Within just 12 hours of harvest, the olives are milled at low temperatures – a process known as
cold milling – to preserve their natural aromas, vibrant flavor, and nutritional value. The result is a pure, aromatic extra virgin olive oil that reflects the authentic character of its Mediterranean origin.
Arkè Olive Oil is available exclusively through Beca Imports, based in Morton Grove, Illinois. This exceptional product is proudly featured on the tables of many leading restaurants, hotels, country clubs, and other upscale venues throughout the Midwest.
Banchet Awards Coming January 2026
The 2026 Banchet Awards for Culinary Excellence have announced their nominations across 12 categories, spotlighting the full spectrum of Chicago’s food scene – from fine dining institutions to hidden local gems. According to executive director Michael Muser, the awards aim to celebrate parts of the culinary community that often go unrecognized by larger platforms like the James Beard Awards or Michelin Guide, instead placing them alongside industry icons on the same stage.
This year, renowned chef Grant Achatz of Alinea will receive the lifetime achievement Culinary Excellence Award, marking the restaurant’s 20th anniversary and his significant global influence. Also debuting is the Iconic Restaurant of the Year category, awarded to the historic steakhouse Gene & Georgetti, operating since 1941. The winners of the remaining categories will be revealed at a ceremony on January 25 at Venue SIX10, with part of the proceeds benefiting Giving Kitchen, a nonprofit supporting food service workers in crisis.
– Source: wttw.com
The 100 Club Inaugural Cook Off
On September 27th, 2025, hungry guests converged at 115 Bourbon Street in Merrionette Park, Illinois for the inaugural First Responders Cookoff hosted by The 100 Club of Illinois. Eight teams made up of first responders competed for the top spot by the judges in their respective categories of beef, pork and poultry. They also competed against each other for the people’s choice award. The judges included Phil Wingo of Pork Mafia, Neil Byers, owner of Horse Thief Hollow along with Scott Ronstadt from the Chicago Fire Department, who wound up being the tie breaking judge for the pork category.
The winners of the event were Dominick Iovino and his crew from
Stickney Fire Department with Son of a Peach Chicken Thighs. Jim Liebach and The Tiller Boys with Tiller Boys Ribs represented the Niles Fire Department. Sabrina Rayborn of Chicago Fire Department won with her Hasselback Beef Ribs. Lastly, Bennet Scott and members of Blue Island local 3547 won The People’s Choice Award with their Carne Asada Tacos. Proceeds raised benefited The 100 Club of Illinois whose mission is to provide support to families of fallen first responders here in Illinois. Be on the lookout for next year’s event.
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Broken Oar Marina-Bar & Grill, 614 Rawson Bridge Rd, Port Barrington, IL, invites guests to experience its Arctic Winter Bar running now – Feb. 1, a one-of-a-kind enclosed outdoor bar, lounge, and barn that blends cozy comfort with holiday cheer. This year marks a major milestone for Broken Oar as they celebrate 40 years of unforgettable riverside hospitality. Chicago’s first and largest pickleball and lifestyle club, is expanding its presence with the opening of two new concepts throughout the city of Chicago this fall at 3800 N. Milwaukee Ave. 2025, and plans for a new SPF location in the West Loop opening in September 2026. Congratulations to Jose Martinez for being named Food & Beverage Director at Double Tree Hilton 2111 Butterfield Rd. in Downers Grove, Illinois. This promotion recognizes Jose’s impactful leadership over a complex, high-volume operation that includes the renowned restaurant, Osteria by Capri, and a highly successful hotel event venue.
Craveworthy Brands has officially launched the national franchise program for Sigri Indian BBQ one of the first franchise brands in the U.S. known for delivering authentic North Indian barbecue flavors with first Chicago locations on the horizon. Openings are planned in Schaumburg and Naperville, Illinois in 2026.
Founders Nora McConnell-Johnson and Torra Spillane recently opened Babe’s Sports Bar, Chicago’s first and only bar exclusively featuring women’s sports at 3017 W. Armitage in Logan Square. The venue offers a cozy atmosphere with eight screens dedicated to women’s sporting events and boasts touches such as donated sports trophies and a custom disco ball. Hyatt Lodge Oak Brook, 2815 Jorie Boulevard, announces two key additions to its leadership team with the appointment of Liz Wolferman as Director of
Food and Beverage and Chef John Borras as Executive Chef. Together, they will guide the hotel’s restaurants and banquet operations. Mather and Top Box have joined forces to deliver baskets filled with nutrition-packed fresh produce, protein and recipes, so 15,446 Chicago households with adults ages 55 and better can create nutritious meals this holiday season and beyond. “At Mather, we are working to create an equitable Chicagoland where older adults can find wellness resources and thrive,” said Mather CEO and President Mary Leary. Mendocino Farms expands its Chicago presence with Willis Tower, opening at 233 S. Wacker Dr. The popular California-inspired fast casual concept continues its Chicago expansion, opening a second location with self-order kiosks and a patio just a few months after its successful River North launch. Meet Chicago Northwest celebrates the completion of the $30 million renovation at the Renaissance Schaumburg Convention Center Hotel, marking an exciting new chapter for one of the region’s most iconic hospitality landmarks. The property’s transformation enhances its status as a premier destination for meetings, events, and leisure travel within the Chicago Northwest area. Tastes of Chicago & Lou Malnati’s Pizzeria has been shipping Chicago’s most iconic foods nationwide for over 20 years, and Lou Malnati’s pizzas for over 30 years. Looking for that perfect holiday gift for your client’s, family members or friends? You’ll find it here - tastesofchicago. com. The Annual One of a Kind Holiday Show + Sale Chicago will return to The Mart December 4–7, featuring 600+ artists, designers, and makers, all-new hands-on demo experiences, live entertainment, and more. The only place to shop original work from over 600 independent artists under one roof.
Hotel Zachary Chicago and
social bar and lounge, Alma, transform into a cozy
treat each
–
returning
Breakfast with Santa, Teddy Bear Tea and Globes on the Terrace. New this year is a Holiday Charcuterie Workshop with Cheesescapes and Maverick Wines. The hotel will also be offering a Winterland room package with festive perks.
Photo credit: Stephanie Poquette
Your Welding Shop On Wheels
MichelinStar Yacht Dining
Four Seasons will introduce a "Chef-inResidence" program on its Four Seasons / yacht, debuting in 2026. The program will feature Michelin-starred chefs such as Luca Piscazzi, Paolo Lavezzini, Guillaume Galliot and Yoric Tièche. The 679-foot yacht will feature 95 suites, a 1:1 guest-to-staff ratio, 11 bars and restaurants, and luxury amenities, and is expected to set a high standard for luxury cruising, coinciding with a record 21.7 million Americans expected to cruise in 2026. – Travel+Leisure
Successfully Reaching and Engaging Restaurant Owners
If you sell to restaurants, you already know how hard it’s become to reach busy owners and decision-makers. They’re running leaner, working harder, and harder to catch – whether face-to-face, online, or by mail.
That’s where Food Industry News makes the difference. As Chicagoland’s only local print and digital trade magazine dedicated to the foodservice community, we deliver your message directly to the people who buy, choose, and influence purchasing decisions. Every month,
successful owners, chefs, and buyers turn to Food Industry News to discover quality vendors, stay informed on industry trends, and learn how others are succeeding. If your goal is to grow sales, open new accounts, and build lasting relationships, advertising with Food Industry News works. We make it easy with full-service ad creation, editorial support, and combined print and digital exposure that keeps your brand visible and credible all month long. – Connecting Suppliers to Buyers Ready to Buy.
El Pollo Loco Opens 500th Restaurant
El Pollo Loco is celebrating its 50th anniversary with the opening of its 500th U.S. location in Colorado Springs, marking a major milestone for the fire-grilled chicken chain. The new restaurant, located at 825 E. Fillmore Street, is the company’s third in Colorado and part of a broader expansion plan that includes 10 new locations in 2025, mostly outside its home state of California. Founded in the U.S. in 1980, El Pollo Loco now operates over 500 locations across seven states. – Source: fastcasual.com
Angry Chickz Expansion
After six years of selffunding its growth, hot chicken chain Angry Chickz has secured its first round of outside capital through a debt deal with Saratoga Investment Corp. The infusion is intended to fuel the chain's next phase of growth, with plans for both companyowned and franchised expansion into new US markets. The chain, which has 33 mostly company-owned units, plans to surpass 50 units by the end of 2026 by entering markets such as Chicago, Dallas and Pennsylvania. – Restaurant Business
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AROUND CHICAGO With VALERIE MILLER
Crying Tiger Will Celebrate the Culinary Traditions of Southeast Asian Cuisine
Crying Tiger, the first collaboration between James Beard Award Finalist Chef Thai
(Michelin Bib Gourmand HaiSous Vietnamese Kitchen) and Lettuce Entertain You Restaurants, recently opened at 51 W. Hubbard St. in Chicago’s River North.
The restaurant’s menu focuses on the culinary traditions of Southeast Asia, as well as foods that Chef Dang and Managing Partner, Amarit Dulyapaibul both loved growing up. Dang, who was born in Vietnam, started his Chicago culinary career at Lettuce’s Michelin-starred L2O and over the past decade has helmed the kitchens at some of Chicago’s top Vietnamese restaurants, including HaiSous Vietnamese Kitchen. The idea of partnering on Crying Tiger evolved through Dang’s ongoing connection to Lettuce and Dulyapaibul, a restaurant operations veteran who grew up working in his family’s Thai restaurants.
“When I came to Chicago as a cook for Lettuce Entertain You’s Michelin-starred L2O, I could have never imagined that 16 years later, I would be collaborating with Lettuce as a Chef and Partner for Crying Tiger,” says Dang. “This restaurant means so much to me because the menu pays homage to my immigrant family and our culinary traditions. As we explored Southeast Asia, every culture seemed to borrow flavors and ingredients from one another, and we are excited to share the diversity in this type of cuisine.”
MENU HIGHLIGHTS
Dang, Dulyapaibul and the Crying Tiger team logged extensive travel together through Bangkok, London, Sydney, Vietnam and Hong Kong to source inspiration for the menu, which will feature shareable dishes that showcase Southeast Asia’s bold, intricate flavors. Chilled and warm starters include the Chinese donut Prawn Toast Youtiao with herb nam jim, Chargrilled Sugarcane Beef Bo La Lot wrapped in betel leaves and Crispy Honk Kong Pork Belly. Stir fry, rice and noodle dishes include Clay Pot Lobster Pad Thai and Rolled Rice Noodles with roasted maitake mushrooms. Other signatures include the Grilled Wagyu Beef Nam Tok, homemade curries, whole fish dishes and more.
The dessert menu from Netflix “School of Chocolate” winner and Pastry Chef Juan Gutierrez will showcase traditional flavors with modern techniques, such as a Toasted Coconut Sundae with Palm Sugar Caramel.
WINE and SPIRITS
Beverage Director and Partner Kevin Beary (Three Dots and a Dash, The Bamboo Room and Gus’ Sip & Dip) created Crying Tiger’s drink menu, which features an equal number of cocktails and zero-proof beverages. Cocktails include: a Coconut Fat Washed Sbagliato; Thai Tea Milk Punch clarified with cognac, Coconut Water Cocktail with Johnnie Walker Black and pandan; and a Salted Plum Tequila Soda made with blanco tequila, pickled plum, calamansi and Singha soda water. Non-alcoholic options include Salted Mango Limeade served on shaved ice and Spiced Vietnamese Iced Coffee with condensed coconut milk. Crying Tiger is open Sunday through Thursday: 4-10 p.m., and Friday and Saturday 4 p.m. - 12 a.m. for dinner service. A to-be-named cocktail bar from Beary will debut later this year in the lower level as a standalone concept. For more information, follow Crying Tiger on Instagram or visit www.cryingtiger.com.
Dang
Photos: Lindsay Eberly
Chef Thai Dang
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.
• Property Insurance
• Liability Insurance
• Worker’s Comp
• Business Interruption Insurance Experienced • Respected • Professional Your All-In-One Advisor
• Vehicle Insurance
Insuring Local Food Businesses Since 1885 Offering the best programs and A-rated carriers exclusively. www.HeilandHeil.com
Commerical Specialist: Jack Benson, ACLC: 847-733-2694
Protect
Your Roof Now
As the holidays approach, most restaurant owners are focused on menus and staffing, but your roof deserves attention too. Fall is the best time to prepare before cold weather and snow put your building to the test.
A professional inspection from Care Roofing can catch small issues like open seams or clogged drains before they become costly leaks that interrupt service. Even a minor leak in a restaurant can cause safety hazards, equipment damage, and downtime.
Care Roofing’s experienced team ensures your roof is sealed and secure, helping prevent heat loss and keeping energy costs in check. Don’t wait for the first freeze. Schedule your fall roof maintenance with Care Roofing and head into winter with confidence.
– You can see the Care Roofing ad on page 9.
Firehouse Expands to 1,400 Locations
Firehouse Subs, a restaurant chain founded by two former firefighter brothers, opened its 1,400th restaurant, marking a significant milestone in the brand's nationwide and international expansion. The landmark location, owned by multiunit franchisee Colin Means, is in Clearwater, Florida. Means started with Firehouse Subs at age 21 as a team member and worked his way up to general manager before becoming a franchisee in 2020. Now 32, he owns five locations in Pinellas County and plans to open a sixth in Seminole, with further expansion slated for 2026. – Source: fastcasual.com
Chefs Attempt New Butter Infusions
Chefs are revolutionizing butter by experimenting with textures and infusions, transforming it into a centerpiece rather than a side note. From whipped and cultured butters to globally inspired flavor infusions like kimchi or spiced shiro, restaurants are embracing butter's versatility as a flavor carrier. Venues such as Bella La Crema in Colorado offer extensive butter bars featuring over 20 varieties, while DOGON in Washington, D.C., crafts Afro-Caribbean butters to complement their breads.
– Flavor & The Menu
LDV Hospitality, the acclaimed global hospitality group behind Scarpetta and American Cut, announces the opening of La Tazza D’Oro in Manhattan’s Gramercy district at 220 Park Avenue South. Founded in 1984 in Prato, Tuscany, the beloved Italian caffè, bakery, and restaurant makes its U.S. debut with a mission to bring the taste, tradition, and hospitality of Tuscany to New York City.
Keep Your Hungry Customers Happy:
Update Your Google Business Profile Menu
Your restaurant’s aroma might not travel through the internet, but your menu definitely can! In today’s digital-first world, a potential customer’s first interaction with your restaurant is often through your Google Business Profile. An up-to-date menu here is crucial – it’s like having a digital maître d’ welcoming guests, showcasing your offerings, and helping them decide to dine with you.
Why Bother Updating Your Google Business Profile Menu?
Be Discoverable: Customers frequently search for specific dishes or types of cuisine. An accurate menu helps your restaurant appear in these relevant searches.
Set Expectations: Nobody likes surprises when it comes to their food. An updated menu ensures customers know what you offer and at what price, leading to a better dining experience.
Boost Customer Trust: A current menu signals that your business is active, attentive, and professional.
Drive Orders and Visits: Clear, enticing menu information can directly influence a customer’s decision to order takeout, delivery, or visit your restaurant.
Outdated menu information can lead to disappointed customers and lost revenue. But fear not, updating your menu on Google Business Profile is a straightforward process.
– Courtesy of Chicago Social Media Marketing Group. You can find their ad on page 41.
Left to right: Enrico Negri, Roberto Bini Jr, and John Meadow
Photo: Melissa Hom Photography
Toasted and Gluten-Free Panko Coatings
Panko Japanese-Style Toasted
A great new way to create crunchy breadings and coatings of a golden brown color. Made from rice flour, the light crispy texture performs by browning quickly and evenly for a professional finish that stays crunchy, even after lengthy holding times.
Gluten-Free Panko-Style Coating
Consumers are demanding gluten-free options. Now there’s a Panko to help you meet their needs. Made from rice flour, the light crispy texture performs like our regular panko, browning quickly and evenly for a professional finish that stays crunchy, even after lengthy holding times.
• Certified Gluten-Free: Perfect for “Gluten Friendly” menus.
• Three Ingredients: Made from rice flour, pea protein and dextrose, 3 grams of protein per serving.
• Versatile: Ideal for frying, baking and any application where a crisp coating is desired.
• Structure: Absorbs less fat than ordinary bread crumbs; large, irregular shaped crumbs deliver extra crunch.
• Texture: Stays crisp longer than ordinary crumbs.
As the holiday season approaches, millions of children across America face the heartbreaking possibility of waking up to nothing on Christmas morning. Their families, struggling with financial hardship, simply cannot afford toys or gifts. But thanks to Toys for Tots, led by the U.S. Marine Corps Reserve, hope arrives for these children – one toy at a time. A powerhouse team of hospitality leaders from Chicago and New York have come together to launch Café Vivant and Somm Cellars Menlo Park, two complementary concepts redefining the relationship between regenerative farming, dining, and fine wine in California. The project brings together Executive Chef Jared Wentworth, alongside New York sommeliers and cofounders Jason Jacobeit. Auguste Escoffier School of Culinary Arts, the largest culinary school brand in the United States, marked a milestone graduation season as 3,786 students from all over the U.S. and internationally completed their programs, reflecting the institution’s nationwide reach and growing impact across the culinary and hospitality professions.
Barry Bagels, the Midwest bagel and deli brand known for its boiledand-baked bagels, has signed a 20-store development agreement for the state of Iowa. The deal marks Barry Bagels’ entry into Iowa and brings the brand’s total number of open, under construction and signed locations under development to a total of 104 nationwide. Bader Rutter a leading B2B marketing agency with headquarters in Milwaukee and an office in Chicago expands food offering with launch of Chef Advisory Network in partnership with Southern Smoke Foundation. They connect food manufacturers with culinary expertise for smarter innovation and industry impact.
Congratulations to E Formella on Simply Salsa getting into 1400 Publix Super Markets with their fresh pack refrigerated medium and mild salsa. The clean label salsa with no sugar added is fast becoming a food service and retail favorite. Hilton has been named the “No. 1 Best Workplace for Women” in the United States by Fortune and “Great Place to Work” for the seventh consecutive year, recognizing Hilton’s commitment to building a workplace where women thrive, lead and contribute to the company’s success at every level. Melting Pot, the world’s premier fondue restaurant, is launching its signature cheese and chocolate Melting Pot at Home line into more than 2,500 grocery stores nationwide, marking the largest retail expansion since the ready-to-heat specialty fondue debuted in 2023. Metro Diner, the family-friendly restaurant known for putting a fresh spin on classic American comfort food, has opened its first Evansville location at 945 N. Burkhardt Road in Indiana. The 3,600-square-foot diner is owned and operated by seasoned Metro Diner Managing Partner, Chris Wyatt. Natural Grocers, the largest family-operated organic and natural grocery retailer in the U.S., announces the return of its in-store holiday fundraiser to support local food bank partners. Donations will be accepted through Dec. 31, 2025. Customers can contribute in two ways: donate at the register or purchase and donate nonperishable items. The Specialty Food Association (SFA) announced the launch of WinterFancy Faire* a new trade show event that will debut in San Diego. This event is designed to connect industry professionals and showcase innovation products in the specialty food sector on Jan 11-13 at the San Diego Convention Center.
Panko Bread Crumbs
TGI Fridays, where the world goes to celebrate, is embracing the holidays withTGI Elf Days a first-of-its-kind, immersive seasonal takeover. From now through January 5, 2026, select locations nationwide will transform into a unique holiday universe, complete with signature elves, interactive experiences, festive menus, and over-the-top décor, delivering the kind of cheer only Fridays can offer.
Barista Prime Super Concentrated Chai
Barista Prime Chai Super Concentrate is a premium tea concentrate crafted for true chai enthusiasts. Brewed with high-quality black tea leaves, spices, honey, and cane sugar, this blend delivers a perfect balance of sweet and spicy flavors in every cup. What sets it apart is its highly concentrated formula – each bottle yields an impressive 5.5 gallons, making it ideal for cafes, restaurants, or at-home chai lovers who crave barista-quality taste with convenience.
Produced in small micro-batches, Barista Prime Chai maintains consistency and quality in every bottle. The concentrate is versatile and can be served hot, iced, or blended, and pairs seamlessly with both regular and plant-based milks. It’s shelfstable for 18 months unopened and stays fresh in the fridge for up to 5 weeks after opening.
Barista Prime Chai also emphasizes sustainability. Its ingredients are composted by local farmers, reducing waste, and its facility runs on 100% wind power, ensuring an ecoconscious production process. Whether you’re crafting a morning pick-me-up or a soothing evening treat, Barista Prime Chai Super Concentrate offers both bold flavor and environmental responsibility in one bottle.
– For more information, see the Instantwhip ad on page 22.
Trusted Fire Protection for Chicagoland Restaurants
Fredricksen Fire has been protecting Chicagoland restaurants and food businesses for over 60 years. Along with full-service installation, inspection, maintenance, and equipment sales, they offer a convenient will-call service for on-site fire extinguisher charging at their new corporate campus, 555 Pond Drive, Wood Dale. Will-call hours are Monday – Friday, 7 a.m.
2 p.m. See their ad on page 44.
Food Industry News was proud to again participate in the Industry Now Workforce Management in Hotels & Hospitality Summit 2025 at the Westin Chicago Lombard. The summit brought together leaders from top local and national hotels and hospitality organizations to share forward-thinking strategies for leadership and building successful teams.
Speakers and participants included executives from Pyramid Global Hospitality, Fountainbleau Las Vegas, First Hospitality, Hyatt, Omni Hotels, Westgate Resorts, White Lodging, Arlo Chicago, East Bank Club, Stay Pineapple, Montage International, PCH Hotels & Resorts, and many others. Additional participating companies included Bottleneck Management, Great Wolf Resorts, Oak View Hospitality, The Picklr, and KOA.
Food Industry News hosted a booth at the event, where we distributed free copies of the publication and offered complimentary subscriptions to attendees and sponsors. We were pleased to support Industry Now and look forward to future summits that strengthen and inspire the hospitality community.
“God never gives someone a gift they are not capable of receiving. If He gives us the gift of Christmas, it is because we all have the ability to understand and receive it.”
– Pope Francis
Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY
Professionals dedicated to their craft – and to serving the food industry. These are companies you can trust to deliver excellence
Robert and Griffin Wilson are the second- and thirdgeneration leaders of Employco USA, based in Westmont, Illinois, providing a full suite of HR outsourcing services. With HR challenges growing more complex across the food industry, Employco offers a practical, cost-saving solution for companies of all sizes. Their large purchasing group allows clients to receive substantial saving s on employee health insurance programs, workers comp; offering greater control over costs , improving competitive advantage, and helping stabilize future expenses. If your company is looking to save time and money on HR compliance, workers’ compensation, employee benefits, or payroll administration, contact Employco USA today. See their ad on the back cover of this issue.
George Reveliotis is the founder and managing partner of Reveliotis Law, a firm specializing in property taxation and real estate law. With over 30 years of combined experience, George and his team help property owners reduce and contest escalating property taxes across Cook County. Their deep expertise in this specialized area ensures clients navigate the complexities of changing state and local laws with confidence. Don’t hire a generalist when a specialist can deliver more value. Contact George today for a free consultation. See their ad on page 44.
Rodrigo Barrios and Lewis Coello are with Incentive Inflatables, a company specializing in U.S. made custom advertising inflatables. With more than 24 years of experience, they have produced over 7,000 inflatables for more than 160 clients in 27 countries. Incentive Inflatables can create virtually any shape, arches, kiosks, tents, cylinders, spheres, logo shapes, and more designed to attract attention and elevate brand visibility. Their inflatables are durable, eye-catching, and often more affordable than many expect. For more information, see their ad on page 46.
Ernesto Avina is the president of Sabina’s Food Products, a legendary maker of premium corn tortillas in Chicago’s Pilsen neighborhood. The company was recently honored with the 2025 Manufacturing Excellence Award for their commitment to quality. Sabina’s began over five decades ago in the family kitchen, crafting tortillas by hand with love and authenticity using recipes passed down through generations. Today, they continue that tradition, producing their famous corn tortillas, street taco tortillas, and blanca white family tortillas. They supply select retail and foodservice operators across the city. To learn more, visit their retail store at 1509 W. 18th Street in Chicago.
Chase Bags is with Charlie Bags Culinary Innovations, a Chicago-based firm helping chain and independent restaurants and food companies at any stage elevate their offerings. The company develops tempting menu items, scalable clean-label formulas, and gold-standard recipes that are crafted to win with today’s consumers. They also provide strategic support including culinary development, sales support, competitive and gap analysis, and brand positioning to help businesses grow. If you’re looking for consumer-driven insights and real culinary solutions to move your brand forward, reach out to Chase at Charlie Bags Culinary Innovations.
Heidi Hegman is the founder and owner of H2 Public Relations, a boutique lifestyle PR firm specializing hospitality in media relations and publicity. Since launching in 2007, Heidi has led high-profile campaigns for restaurants, hotels, and culinary brands, offering services that include editorial development, brand identity and messaging, strategic positioning, grassroots marketing, and social media consulting. H2 PR is also known for expertly coordinating openings and media events for new restaurant locations. To learn more about publicizing your business, contact Heidi at H2 Public Relations, with offices in Oak Park, Illinois and San Diego, California.
Make Your Holiday Menus and Catered Events Memorable with our Easy to Prepare Authentic Italian Products!
Duck Done Differently: New Flavors
Inspire Signature Dishes
Joe Jurgielewicz & Son Ltd. (JJS), America’s Tastiest Duck, has been providing the highest quality Pekin ducks to the restaurant and foodservice industry for nearly 100 years. With the perfect meat-to-fat ratio, JJS’ duck is the preferred choice of renowned chefs worldwide. JJS has a history of innovating culinary delicacies that help top chefs improve kitchen efficiencies and create signature dishes that turn customers into repeat guests.
• Duck Carnitas : Featuring authentic Mexican flavors and savory duck meat, they are perfect for tacos, empanadas, quesadillas, and other dishes.
• Salted Duck Eggs : The perfect ingredient to bring elegance and complexity to stir-fries, sautéed vegetables, Asian dishes, and more. The rich yolks add savory depth to butter, pasta, sauces, or dips. Sliced over hot rice, congee, and noodles, or baked into mooncakes, custards, and delicious pastries, these eggs provide a boost of essential nutrients and vitamins.
• Gourmet Duck Dumplings :A flavorful approach to the popular appetizer, available in Fajita Duck and Pekin Duck flavors. Perfect for fine dining, a main course, appetizers, or Limited-Time-Offerings, JJS’ gourmet dumplings are made with 100% premium duck meat, perfect for steaming, pan-frying, or boiling.
– See JJS's latest innovations at Shmoozefest on December 8.
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Princess Cruises revealed its elegant Royal Princess has been named World's Best Culinary Cruise Ship by the prestigious World Culinary Awards, celebrating the very best in global gastronomy. Voted on by the culinary community, industry experts and consumers from around the world, the awards celebrate and reward excellence in the culinary industry and recognizes the cruise line's ongoing commitment to delivering outstanding dining experiences and innovative cuisine.
Tip The Scale In Your Favor!
Accurate Scale Company is providing customers in the food industry the ability to add profits, reduce waste and increase efficiencies with their service and equipment specials.
Accurate Scale is a leading food scale distributor and service company, covering all weighing operations: from the needs of food manufacturers and packers, ingredients processors, to restaurants, delis and farmer’s markets. Their showroom has a variety of food industry scales calibrated and ready for use, such as washdown bench scales, portion control, platform scales, and portable scales ready to go. One of their expert technicians will set up and calibrate your scale and answer all your questions, so you’ll feel confident with your new purchase. Their showroom is located at 4500 S. 1st Avenue and easily accessible from Ogden Ave or Illinois Interstate 55. They welcome visitors anytime between 6:30 a.m. to 3:00 p.m. You can meet the Accurate Scale Team at the December 8th Shmoozefest.
With VALERIE MILLER TRAVEL
Destination: Mystery Tour
I’m a big fan of Mayflower Tours & Cruises – Mystery Tour. I have taken this tour every October for years. It’s a tour on a motorcoach where your Itinerary is all planned out ahead of time, and everything is a mystery. When you look on the Itinerary it says Destination Unknown and the hotel accommodations is called the Mystery Hotel. Your journey begins with local pick up at your home. They accommodate Northern Illinois, Wisconsin, Indiana and Michigan. There were a lot of repeat travelers on this trip. I believe that the local pick up is a big plus. It allows you not to worry about how you will begin or end the tour. It is all included.
You and the other travelers, don’t know where you’re going, what state you will end up in or what hotel you will be staying at. The tour guide and the bus driver keep it a secret as well. There are some clues given along the way, so the guessing game begins. It’s just a lot of fun. In five days, we covered a lot of ground, visiting two states – Illinois and Missouri. We were able to visit so many attractions that I probably would never have visited on my own.
TOUR HIGHLIGHTS
Hardy’s Reindeer Ranch – the ranch located in Rantoul, Illinois is an unusual and unique attraction that features a herd of authentic Alaskan reindeer ready for you to have an up-close encounter. Hardy’s Reindeer Ranch plays host to visitors from all across the nation and many countries. The group loved this tour; we got to feed the reindeer graham crackers and if you were brave enough you could get a reindeer kiss. This was followed by lunch and entertainment on the property and a tractor ride.
Pere Marquette Lodge – a structure of limestone and massive timbers. The lodge is located in Grafton, Illinois and features a 700-ton stone fireplace along with 50 cozy lodge rooms, 22 rustic cabins, private banquet hall winery and more. We stopped here for lunch and had some of their famous fried chicken.
Hannibal, Missouri – a charming historic town. Walk the steps of a youthful Mark Twain. We visited the Mark Twain Home and the Mark Twain Museum. The Hannibal Trolley Tour was informative –learning the history of the town and stories from the past. We visited the Mark Twain Cave and got to walk through the cave. We also went on a Riverboat River Cruise. Another highlight was our Haunted Hannibal Ghost Tour which took us to a cemetery at night for an adventure.
Motorheads Bar & Grill Museum on Route 66 – Springfield, Illinois. Stepping inside the 15,000 square foot building, you will see the 18 beer taps beautifully mounted on the rear ends of vintage cars that once drove the route. Parked in the rafters on the east side of the building is owner Ron Metzger’s personalized 1969 Chevy Camaro. Throughout the buildings you will find pictures, signs, artifacts, and a 100 foot long bar, topped with pictures of Springfield, IL landmarks. The entire group (37 of us) had lunch here. The burgers were great!
Taking a tour offers you the opportunity to have a planned itinerary with so much to see and do. Just sit back, relax and go with the program. There is nothing to worry about, its stress free. Your only job is to get on the bus at the scheduled time you are told. Breakfast was included in the tour along with some lunch and dinner meals too. The meals were plentiful, pie and cookies for dessert accompanied some of the meals. Our Mystery Murder Dinner was a blast. We all got to participate in the show. What fun! My character was Suzy Salami. Our guide, Rich’s character – was Baby Face. We all had a great laugh with the actors! The next day the group was still talking about it.
Mayflower Cruises & Tours is known for its high-quality guided tours and cruises, emphasizing value and exceptional service. Led by company president, and industry veteran, Nish Patel, Mayflower continues to innovate with technology and embrace sustainability practices, maintaining its strong reputation in the travel industry. For more info visit: mayflowercruisesandcruises.com
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.
American Airlines will increase operations to San Jose, California (SJC) more than 450% for football’s biggest weekend.
Between Feb. 5 and 10, 2026, American will add more than 10,000 seats to and from SJC.
Building on the airline’s largestever fall football schedule, fans can start booking flights now. Bronner’s CHRISTmas Wonderland, the world’s largest Christmas store is located in Frankenmuth, Michigan, and celebrates the joy of the season 361 days a year! Guests of all ages are invited to Bronner’s to enjoy the sights and sounds of Christmas year-round.
Crate & Barrel is an international furniture and home décor retail store headquartered in Northbrook, Illinois. Stop in one of their stores during the holidays and you will find a beautiful selection of Christmas and Hanukah decorations for the season. They even have a big selection of holiday candy along with Christmas cooking & baking items. Food Network’s Weekend Chat Show - The Kitchen is coming to an end. Original cohosts Sunny Anderson, Katie Lee Biegel, Jeff Mauro, Geoffrey Zakarian and recurring guest Alex Guarnaschelli celebrate one more holiday season before the final episode on December 13.
For over 50 years, Hallmark Keepsake Ornaments have been leading innovations in the world of ornaments with a commitment to making memories. Hallmark has introduced more than 10,000 different Keepsake Ornaments and more than 100 ornament series. Hanukah (also known as the Festival of Lights) is celebrated for eight nights beginning at sundown on Dec. 14 and ending at sundown on Dec. 22, 2025. Lighting the menorah is an important ritual - The Chanukah menorah is lit from left to right, but the candles are
placed from right to left. A helper candle, called the shamash, is used to light the other candles. This holiday season, The Honey Baked Ham company is helping families focus on what matters most: time together. With its iconic hams, turkeys and complete holiday meals, Honey Baked is making it easier than ever for hosts to serve a delicious feast—and spend less time in the kitchen. Much of the beauty of Christmas lies in its challenge to look further, deeper, until we find its secret in the heart of God. But we never find that unless we look beyond the presents under the tree. —Dale Evans Sherwin-Williams and HGTV Home are unveiling a unified 2026 Color of the Year: Universal Khaki. The 2026 Color of the Year is a warm, grounded neutral that captures the essence of life’s bare essentials, offering a calming simplicity and timeless appeal. Sun Wine & Food Fest 2026 is a four-day celebration of culinary stars, rare pours, and unforgettable moments. Beginning Thursday, January 22nd, Mohegan Sun’s largest annual festival returns featuring Robert Irvine, Maneet Chauhan, Michael Symon, Esther Choi, and many more. There is nothing like an Ozark Mountain Christmas in Branson, Missouri. When you visit America’s Christmas Tree City during the holiday season, expect dazzling lights and Christmas trees around every bend, daily live Christmas music shows, and holiday-themed activities and attractions to enjoy every hour. When a Christmas tree is cut, more than half its weight is water. Displaying trees in water, using a traditional reservoir-type stand, is the most effective way to maintain their freshness and minimize needle loss. For more info visit -realchristmastrees.org
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Free for Food Business Professionals, Chefs, Owners, and Buyers. No RSVP Needed. Free to Attend, Learn and Network. Free Food Tastings and Raffle Prizes.
Carin Stutz is a public company board director and a veteran C-level operating executive with deep experience in the hospitality and consumer sector. Stutz was previously the President and CEO or COO of several well-respected restaurant companies including Native Foods, Red Robin, McAlister’s Deli, Cosi, Brinker, and Applebee’s.
She serves on the board of directors for Kura Sushi, Hawaiian Bros, as well as chair of the board of trustees for Western Illinois University. She is a member of the Fast Casual Industry Council, the treasurer for the Illinois Restaurant Association and a founding board member and treasurer of the GLEAM Network, a mentoring platform for the foodservice industry, and the LEAD committee. She is a member of the Lunchbox Food Tech council and the Ovation advisory board.
She is a Past Chair of the Women’s Foodservice Forum; Top 25 Executives in Fast Casual; received the distinguished alumni award from WIU and was inducted into the inaugural class of the Fast Casual Hall of Fame in 2022.
DECEMBER
Choosing Quality Food Service Equipment for Your Operation
Wealth is created and money is saved by buying the highest quality you can afford. This is especially true when it comes to aluminum equipment. Culinary excellence cannot be built on inferior tables or unreliable preparation surfaces.
Quality aluminum equipment ensures precision, longevity, and lasting value. It becomes an essential part of your kitchen’s foundation for success.
Durable aluminum equipment is essential for meeting the demands of food service operations. Aluminum’s lightweight strength, corrosion resistance, and excellent heat conductivity make it ideal for consistent performance and easy movement in any kitchen.
Prairie View Industries, also known as PVI Manufacturing, represents American craftsmanship at its finest. The company provides high quality aluminum products that have supported restaurants and food operations across the country for decades.
From pizza racks and bun pan racks to slicer carts, equipment stands, and dollies, PVI delivers the reliable solutions kitchens depend on every day.
Smart kitchen solutions and organized storage systems help operators increase productivity while maintaining food safety and maximizing value. Whether you need mobile pizza racks for efficient baking workflows, sturdy bun pan racks for high-volume production, or versatile equipment stands and dollies for flexible kitchen layouts, quality aluminum construction provides the durability and performance your operation requires. By investing in dependable aluminum solutions, you are strengthening your ability to deliver great service and create memorable guest experiences.
To elevate your operation, see the PVI Manufacturing ad on page 4.
Brookdale Professor and Alum Leads USA to Culinary Olympics
Brookdale Community College in Middletown, NJ is beaming with pride as one of its own prepares to represent the United States on one of the most prestigious culinary stages in the world. Chef Chad Schoonveld, a Brookdale graduate and now a celebrated professor in the college’s Culinary Arts program, has been named captain of Team USA for the 2028 Culinary Olympics, a once-in-a-lifetime honor that places him among the world’s most elite chefs.
Making the national culinary team is no small feat. After an intensive screening process that included interviews, background checks, and a rigorous multi-day tryout at Johnson & Wales University, Schoonveld earned a gold medal with the highest score in the competition and secured his spot on the team. Since then, he’s been traveling across the country for demanding training sessions designed to simulate Olympic competition.
Team USA’s menu will celebrate the country’s diverse culinary heritage, highlighting regional ingredients and flavors that tell the story of America.
Schoonveld leads a team comprised of some of the most accomplished chefs in the country, including the executive chef of a major restaurant group in Texas, the head of culinary operations at the University of Massachusetts, and the executive chef of the historic Greenbrier Resort in West Virginia. The team also includes a gold medal winning chef from the U.S. Coast Guard’s national culinary team.
Accounting for Tips: What Restaurant Owners Need to Know
Tip reporting has become a critical issue for restaurants, both for compliance and employee retention. The IRS is increasing scrutiny, and inaccurate reporting can lead to steep fines and payroll tax liabilities. At the same time, new federal tax rules allow employees to deduct up to $25,000 in qualified tips, giving restaurants with proper systems in place a powerful recruiting and retention advantage.
The key is technology. Modern POS and payroll systems can automatically capture credit card tips, prompt staff to log cash tips before clocking out, and distinguish between qualified and non-qualified tips under the new law. Restaurants that modernize now will stay compliant and help employees keep more of what they earn.
It’s also important to understand the difference between tips and service charges. Automatic add-ons, like an 18 percent gratuity for large parties, count as service charges, not tips – and they’re treated as regular wages for tax purposes. With accurate reporting and updated systems, restaurants can reduce audit risk, streamline payroll, and strengthen employee satisfaction while staying ahead of evolving federal requirements.
This information is courtesy of Ahlbeck & Cook, Accountants for the Food Industry. See their ad on page 16.
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IRA Membership is the Gift to Your Restaurant that Gives Back
In this busy holiday season, be sure to put yourself on the gift list. Membership in the Illinois Restaurant Association (IRA) gives back to you in so many ways, and now is the time to join.
As an IRA member, you will be a dual National Restaurant Association member, eligible for benefits on day one. From substantial cost savings on everyday expenses, to discounted access for required industry certifications, to unmatched networking opportunities and marketing tools that can be critical during the hectic holiday season (and every season!), membership is a game-changing investment in your business that pays you back.
Additionally, the IRA is your voice in a constantly changing legislative arena. Dedicated to a successful hospitality industry, the IRA advocates for the best interests of restaurants on the local, county, state and federal level and your membership is vital to strengthening the power of that voice.
With rising costs and staffing challenges, restaurant operators cannot afford to navigate alone. Set your restaurant up for success today, tomorrow, and into the future with IRA membership. Join Us! Wishing Happy Holidays to Illinois restaurants!
– Find the Illinois Restaurant Association ad on page 6.
The Chicago Chapter of the International Food Beverage Technology Association Chicago chapter held it's quarterly meeting to discuss and learn more about the use of AI to improve order processing and the development of new technologies to streamline the process without removing the human contact interface. The meeting was held at Nora Restaurant, 636 N St. Claire St. in Chicago. Special thanks to our host Phil Siddu who along with the attendees made the meeting a great success.
Swaggerty’s Celebrates 95 Years of Tradition
Swaggerty’s Farm is ringing in the holiday season and ending the year by celebrating 95 years of business. Continuing its 95th year festivities, Swaggerty’s Farm recently hosted Julie Anna Potts, President & CEO of the Meat Institute to commemorate the milestone and begin the end-of-year celebrations.
Founded by Lonas Swaggerty in 1930, Swaggerty’s Farm is rooted in humble beginnings with a family recipe to help save the family farm. Today, Swaggerty’s Farm continues to be one of the top-selling sausage brands in the country, with the #1 selling boxed sausage patty on the market. The company remains family-led – now guided by the third generation, with the fourth engaged in key roles across its leadership team.
Throughout December, Swaggerty’s Farm will continue its celebrations, including special offers for customers, a sweepstakes, opening its 50,000 square-foot state-of-the-art facility expansion, and internal festivities highlighting the growth, loyalty, and stories of its team members and company heritage. – Source: Swaggerty’s Farm
New: Rollicking Buckaroo Seasoning Blends & Rubs
Get ready to fire up your taste buds – the Rollicking Buckaroo Seasoning Blends & Rubs have arrived! Crafted with the same passion and bold spirit behind their award-winning Pepper Jam, these blends bring big, balanced flavor to every dish. Whether you’re a chef, buyer, planner, caterer, or home cook, Rollicking Buckaroo is here to elevate your kitchen game.
Each blend is a perfect harmony of smoky, spicy, and savory notes – designed to inspire creativity and deliver consistent, crave-worthy results. From seasoning your proteins and sides to creating signature sauces and marinades, our rubs and blends give you the freedom to mix it up your way. Available in both foodservice and retail sizes, Rollicking Buckaroo Seasoning Blends are handcrafted with premium ingredients – no fillers, no shortcuts, just pure, all-natural flavor. Join the flavor frontier that chefs and home cooks are raving about. Saddle up and taste what happens when real craftsmanship meets a bold Western spirit.
Court of Master Sommeliers, Americas Launches Online Beverage Business Course
The Court of Master Sommeliers, Americas has launched SommBIZ, the first online beverage business course created specifically for hospitality leaders and beverage professionals. Developed by a team of Master Sommeliers including Mia Van de Water and Emily Wines, the course focuses on Beverage Business Fundamentals and Financial Management, equipping participants with the tools to improve guest experiences, drive revenue, and become strategic business partners. Structured across three progressive levels, SommBIZ includes real-world case studies and modules on wine industry organization,
purchasing, sales, pricing strategies, inventory, and profit & loss management. Graduates receive a verified SommBIZ Certificate and digital badge, enhancing career credibility and advancement. The flexible, self-paced program is designed for global accessibility. Backed by top Master Sommeliers, SommBIZ offers hospitality teams and individuals practical, immediately applicable business training – bridging the gap between beverage expertise and financial leadership in a challenging and evolving restaurant industry. For more info, visit www.mastersommeliers.org/sommbiz.
Katz Deli Modernizes Menu
Iconic New York City eatery Katz's Delicatessen recently revamped its chili by incorporating Saturday Sauce, a Middle Eastern-inspired chunky tomato and pepper blend developed by Amy Dell , wife of Katz's operator Jake Dell, and manufactured by Sababa Foods. The change modernized a menu item that wasn't a traditional deli staple, offering a richer flavor profile while streamlining preparation and reducing labor costs. The restaurant's approach to menu innovation is to create new traditions without straying too far from the deli's roots, ensuring each addition honors the legacy while appealing to evolving tastes. – Source: Restaurant Business
Candy Sales to Near $28B by 2030
The National Confectioners Association's "Getting to Know Candy Consumers 2025" report estimates that US candy sales will reach $27.8 billion by 2030, with nonchocolate candy currently making up one-third of sales. The report notes that millennials are expected to surpass Generation X as the top buyers of nonchocolate candy within two years, and Generation Z's spending on candy has increased by 47% year over year.
– Candy & Snack Today
Illinois-based Pop’s Beef, a fast casual franchise serving house-made Italian beef and sausages, is building on its legacy of family and community by embracing the power of multi-unit ownership. Over half of its 16 locations across Illinois and Indiana are operated by multi-unit franchisees, highlighting a growth strategy rooted in long-term relationships, operational excellence and strong community ties.
“Multi-unit ownership has become a cornerstone of Pop’s growth,” Kacie Dancy, VP of Operations and daughter of founder Frank Radochonski, said in a company press release. – fastcasual.com
Cheesecake Red Velvet
Tiramisu Cake
Super Atomic Cake
Oreo Cake Carrot Cake
Pre-Pak Cheesecakes
Pre-Pak Cake Slices
Grab-&-Go Desserts
Parfaits
BOOKSHELF
Levain Bakery
Authors: Pam Weekes, Connie McDonald
Publisher: Melcher Media Inc.
ISBN-13: 978-1595911513
It’s amazing what a cookie can do – a really good cookie, that is. It can spark a romance, comfort in time of need, relay gratitude and smooth over a gaffe. It can even bring a community together. In short, a great cookie can be the start of an even greater story. To celebrate its 30th anniversary, this book brings together the stories of Levain Bakery in a beautifully designed, carefully curated book –filled with photographs, custom illustrations, and a small selection of their favorite recipes. (No cookie recipes –they’re keeping those secret!)
Founders and bakers Connie McDonald and Pam Weekes personally recount how Levain became the success it is today – from building a client list in Anthony Bourdain’s kitchen and later beating Bobby Flay in a chocolate chip cookie-off to becoming a bicoastal enterprise while retaining a small business’s dedication to community. An homage to the bakery and the city where it originated, it’s the perfect gift for cookie fans, as well as a collectible souvenir from this iconic New York institution.
Famous European Pastries
European pastries have long been a favorite among pastry lovers for their clean flavors, natural ingredients, and rich, creamy textures. One local icon carrying on this proud tradition is Jarosch Bakery of Elk Grove Village, Illinois. For more than 66 years, this family-owned bakery has been known for using only the finest ingredients and delivering flavors unmatched by others.
Now, Jarosch Bakery has joined the Ideal Bakery family, a respected wholesale producer of breads and sweets (famous for their Polish kolaches) serving both retail and food service customers. Ideal Bakery is proud to announce that Jarosch’s famous mini pastries are now available to wholesale buyers at exceptional value. Produced in Ideal’s new state of the art facility by a skilled team of pastry chefs, these handmade European mini pastries are offered in more than 15 exquisite varieties, all at a specially discounted price of only one dollar each.
Perfect for banquets, holiday parties, or dessert assortments, these pastries offer authentic European flavor in every bite. To experience them yourself, see the Ideal Bakery ad on page 25 of this issue and call for a free sample presentation. Taste the difference and contact Ideal Bakery today.
