Food Industry News: February 2026

Foundation for Culinary Arts: Building Pathways for the Next Generation

The Foundation for Culinary Arts (F4CA) is a Chicago-based 501(c)(3) nonprofit organization dedicated to inspiring and empowering students from socially and economically disinvested communities through education and career advancement in the culinary industry. Established in 2008, F4CA has become a trusted resource for young people seeking meaningful opportunities in foodservice and hospitality. The organization is led by Executive Director Catherine De Orio and Director of Operations Deb Teal. See F4CA on page 42

Executive Director Catherine De Orio, (at right) with program participant.

Sales Strategies Pay Off for General Mills

General Mills reports that its strategy of cutting prices on two-thirds of its North American grocery products is beginning to pay off in increased sales volumes. Consumers, particularly those earning less than $100,000, are purchasing more items on promotion, a trend that highlights a growing reliance on discounts among budget-conscious shoppers. – Source: The Wall Street Journal

Chicago’s Volare Named Among America’s Most Authentic Italian Restaurants

• Chicago’s Volare ranks 14th with 361 authenticity mentions in customer reviews.

• New York City dominates authentic Italian dining with seven restaurants in the top 20, while Boston secures four spots.

• Wisconsin’s Naples 15 and San Diego’s Parma Cucina Italiana tie as the highest-rated authentic restaurants with 4.70 rating on Tripadvisor.

A new study reveals that the 14th most authentic Italian restaurant is Volare in Chicago, based on Tripadvisor reviews. The study, conducted by Cooking School Italy by Accademia Italiana Chef, a professional training institute specializing in Italian cuisine, examined thousands of Tripadvisor reviews of Italian restaurants in all US cities with more than 250,000 residents, looking for keywords such as ‘authentic,’ ‘traditional,’ and ‘genuine’ to determine which establishments offer the most authentic Italian dining experiences based on customer perceptions.

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

DINING WITH

February 2026

BIRDMAN RAMEN • 800 W. Belmont Ave. CHICAGO, IL 312-955-0640. One of my friends is the biggest ramen fan and suggested we order from here. We started off with the Chili Garlic Edamame and the Chicken Karage that came with cheesy sauce and an order of the shrimp and crab wontons. These dishes were so tasty. For our main dish we ordered the Tonkotsu with Pork Chasu Ramen and an extra egg. It was amazing! We had just finished eating and were already talking about what we were going to order next time.

DIP AND SIP DONUTS • 1825 Waukegan Rd. GLENVIEW, IL 773-661-1464. I love the blue color of this place. It is so cheerful along with the blue furniture. They have seating where you can dine in or take your order to go. The donuts are made fresh daily. I picked up a few of them – the coffee cake crumble which was so moist, the chocolate dream which had sprinkles on top and the original glazed. I can’t believe I ate all of them. They were light, fresh and delicious. They also have coffee and beverages. I ordered a hot chocolate.

HONEY BUTTER FRIED CHICKEN • 1901 W. Madison St. CHICAGO, IL (In the United Center Section 115) 312-455-4500. This is where I stopped to eat before a Blackhawks game. I ordered a basket of fried chicken strips which came with a biscuit and butter and some dipping sauce. I dipped my chicken in the honey buffalo sauce. The chicken was tender and crispy. I also ordered some of the Buff Fries which were topped with honey buffalo sauce, herb ranch and scallions and I ordered the pimento cheese to go with it. This gooey creation was fabulous. It had a nice kick to it.

J. ALEXANDER’S • 1410 16th St OAK BROOK, IL 630-573-8180. This is a restaurant that serves American fare – burgers, steaks, seafood, salads, handcrafted cocktails and housemade desserts. I had the steak burger, which was ground beef tenderloin and ribeye, Tillamook cheddar and grilled onions, served on a brioche bun with Kiawah Island dressing. The burger was tender, juicy and delicious. It also came with thin and crispy fries; seasoned just right. To finish the meal, I had a slice of their decadent peanut butter pie.

NAPOLITA PIZZERIA & WINE BAR • 1126 Central Ave. WILMETTE, IL 224-215-0305. They have an extensive wine list and are known for their handcrafted Neapolitan-style pizzas, as well as fresh salads and pasta dishes. I ordered a couple of pizzas: the Buffalin Vermoe – grilled chicken, pesto, roasted tomato, buffalo mozzarella, Parmesan, and arugula – and the Salsiccia Rosa – house-made sausage, roasted peppers, caramelized onion, fresh mozzarella, basil, and chili EVOO. Oh my gosh, those pizzas were amazing, and I loved the crust. I highly recommend this place.

“Customers don’t expect you to be perfect. They do expect you to fix things when they go wrong.”

– Don Porter

THAI O’CLOCK • 4748 W. Peterson Ave. CHICAGO, IL 872-946-7169. I was invited to dinner with some friends and they picked up from here. We started off with some potstickers followed by a few chicken entrees. We had the chicken with fresh garlic, onions and pepper in Thai garlic sauce with choice of rice. We had fried rice and the Pad Thai noodles with chicken which was thin rice noodles with egg, bean sprouts, onions and tofu. Everything was so good! I would definitely dine there again.

Rick Tramonto Joins Roanoke

New Grill On 21 in The Lasalle Chicago

The culinary scene in downtown Chicago just became more elevated. Roanoke Hospitality is pleased to announce that celebrated celebrity chef, two-time James Beard Award winner and Michelin Chef Rick Tramonto (Restaurant R’evolution, Seafood R’evolution, Osteria di Tramonto, Tramonto’s Steak & Seafood, RT Lounge, TRU) has joined the company as the VP of Culinary for Grill on 21, the modern American grill situated on the 21st floor of the historic LaSalle Hotel in Chicago’s Financial District. This initiative marks Roanoke’s commitment under Founder/Partner Mike Reschke of the Prime Group, parent company of Roanoke, and Roanoke Hospitality’s CEO Bryan Gerrish to insuring that the legacy of the once vibrant dining scene in this area of the loop is restored. Grill on 21 is now officially open, offering diners a new, modern, elevated twist on the classic American grill. Known for his deep roots in Chicago’s dining landscape and his mastery of refined American cuisine, Tramonto brings strategic culinary insight to Grill on 21 as the restaurant continues to evolve its classic-meets-contemporary identity. Also joining is Executive Chef Carlos Deleon (Blue Plate Catering, Terra & Vine, Levy Restaurants: Fulton’s on the River, River Roast, and Bar Toma). His career has been shaped by mentorship from industry leaders including Kevin Schultz, Bob Capagreco, Matt Castro, John Hogan, and Tony Mantuano, and he welcomes the collaborative partnership with Chef Rick Tramonto for Grill on 21.

Protein Snacks

Continue to Gain Popularity

Consumers are prioritizing convenience, quality, and healthier meal options, according to Volpi Foods . The brand responds to these evolving preferences by offering grab-and-go snacks and versatile proteins that fit into active routines, such as gym visits, office lunches, and after-school activities, providing satisfying and nutritious solutions for families.

– Source: Deli Market News

and

Chef Rick Tramonto

Looking for exciting new products that require no labor and deliver high margins? Discover Boba Direct’s new line of exotic imported snacks perfectly on trend for today’s adventurous consumers who crave something unusual, imported, and irresistibly good. Our constantly rotating selection means you’ll always have fresh, buzzworthy products your customers can’t find anywhere else.

and custom-printed cups, containers, bags, and packaging for foodservice operations, helping you to strengthen your brand while saving money.

Manischewitz and Kosher.com

Announce New, Original Cooking Show:

“The Great Bubby Cook-Off”

Manischewitz, the iconic Jewish food brand synonymous with tradition and taste for more than 135 years, has teamed up with Kosher.com to debut an all-new original cooking show: The Great Bubby Cook-Off – a joyful, heart-warming celebration of Jewish home cooking, family recipes, and the generations of love behind them. The show premiered in December on Kosher.com (with additional airings to be announced throughout 2026), The Great Bubby CookOffshines a spotlight on beloved “bubbies” from across the country who bring Jewish culinary traditions to life.

“I love being married. It’s so great to find one special person you want to annoy for the rest of your life.”

–

Rita Rudner

Jack in the Box Sells Del Taco

Acquisition of Del Taco Holdings has been completed by Yadav Enterprises, marking the end of Jack in the Box’s ownership of the chain, which it acquired in 2022. By divesting Del Taco, Jack in the Box is simplifying operations and reducing debt, a move that aligns with its strategy to focus resources on its core brand and drive longterm growth. – Jack in the Box

Bourbon Podcast Announces 2025 Whiskey of the Year

After sampling more than 125 whiskeys and conducting a blind review of their top picks, Bourbon Podcast announced Jack Daniel’s 14 Year Tennessee Whiskey as its 2025 Whiskey of the Year. Jack Daniel’s 14 is the brand’s

first 14-year age-stated whiskey in more than a century. Bottled at a bold proof and shaped by extended time in the barrel, it delivers rich oak, dark caramel, toasted spice, and seasoned vanilla with a long, confident finish.

The Scratch Pantry Gains Momentum in Chicagoland’s Foodservice Scene

A growing number of Chicagoland chefs are turning to The Scratch Pantry, a locally rooted producer of Chicken Italian Sausage, as demand rises for clean-label, scratchquality proteins that perform consistently in professional kitchens.

Founded by a home cook, The Scratch Pantry began with a focus on caring for family, prioritizing whole foods, clean labels, and ingredient integrity. What started in a family kitchen has since evolved into a foodservice-focused brand supplying restaurants, private clubs, and hospitality operators across the Chicago area.

The company’s Chicken Italian Sausage is made with premium chicken, fresh-ground, organically sourced spices, kosher salt, and a balanced blend of herbs. Products are offered in multiple formats, including bulk, burgers, sliders, and breakfast and dinner links, allowing chefs flexibility across menus. The sausages

are finished in natural sheep casing, providing the texture and snap expected in traditional Italian sausage.

Chefs cite flavor, versatility, and reliability as key reasons for adoption.

Matthew Gilbert, Executive Chef at Medinah Country Club, notes the sausage’s ability to elevate a range of dishes, while Aaron Walters, Executive Chef at Briarwood Country Club, points to consistent quality and ingredient standards.

As clean-label expectations continue to influence foodservice purchasing, The Scratch Pantry is emerging as a trusted regional partner for kitchens seeking scratch-made quality without added labor. The brand is based in Chicago.

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Consumers to Spend More on Groceries in 2026

A majority of consumers intend to spend at least as much – or more – on groceries next year as they did in 2025, according to the results of an international survey released recently by consulting firm AlixPartners. Grocery is the only category included in the survey that is

expected to see an overall increase in consumer outlays in 2026. While people intend to devote more money to groceries in the next year, they are highly focused on value and say they’ll quickly shift retailers to achieve even modest savings, according to the data.

– Source: Grocery Dive

Why Some Restaurant Owners Are Targeted by Scammers and Bad Vendors

Certain types of restaurant owners are consistently targeted by bad vendors or scammers, and it is rarely by accident.

Unscrupulous suppliers have long known that new operators, first time owners, pop-ups and short-term restaurant projects often lack deep industry relationships. These situations can signal opportunity for the wrong reasons. If a restaurant may not be around long, some bad actors assume there will be little accountability.

When vendors believe a buyer is temporary, new or inexperienced they may overcharge, deliver incorrect items, miss deadlines, or fail to keep their word. They assume there will be no consequences because the operator will move on before problems surface.

Experienced operators are much harder to exploit. They understand pricing, product specs, and industry norms. They also have networks that talk, share information, and hold suppliers accountable. That is why scammers tend to avoid them.

Not all vendors operate this way. Many suppliers build honest, long term partnerships. But restaurant owners should protect themselves. Go beyond vendor provided references. Ask peers, do online research, and trust your instincts.

If a supplier has no public presence, there may be a reason. Reputable companies are visible. They advertise, market openly, and participate in industry events. Those who avoid exposure often do so to avoid scrutiny.

We at Food Industry News want to do all we can to protect our readers and that’s why we exclusively vet suppliers and try to only work with good companies. We know how hard it can be to make money in this business, and we want to do all we can to support, protect and serve the hardest working people in the industry, owners, managers, buyers and chefs.

Candy Sales to Hit $27.8B by 2030

The National Confectioners Association’s Getting to Know Candy Consumers 2025 report reveals that non-chocolate candy sales in measured channels generated $12.9 billion over the last year, representing one-third of all U.S. confectionery sales. While Gen X accounts for the largest share of candy unit sales at present, younger generations are shaping the future of the marketplace, which is projected to reach $27.8 billion across all channels by 2030.

Illinois Restaurant Association Offers FREE Industry Certification Classes

ServSafe Sanitation Manager and Food Handler certification classes are being offered at NO COST for a limited time by the Illinois Restaurant Association (IRA). Through a partnership with the Illinois Hotel & Lodging Association, this offering provides restaurant operators a valuable opportunity to keep employees compliant with required state regulations while keeping expenses down.

restaurant industry in Illinois, and this FREE certification training offer is just one of many association resources and programs available.

The IRA is dedicated to promoting, protecting, educating, and improving the

The free ServSafe Sanitation Manager and Food Handler certification training is available to all Illinois restaurants. With inperson classes offered in both English and Spanish, the IRA is the best solution for your certification needs. To register for a class or for more information, see their ad on page 12.

Monster Energy is summoning a new flavor from the shadows with Juice Monster Voodoo Grape, a bold and juicy grape experience inspired by the mystery and magic of New Orleans Voodoo. Blending natural fruit juice with Monster's legendary energy blend, Voodoo Grape brings a smooth, sweet, purple punch that delivers flavor and energy in every sip. The drink is wrapped in artwork inspired by New Orleans' iconic Voodoo culture.

Indian Cuisine Gains Popularity in US

Indian cuisine has seen a remarkable rise in popularity across the United States, evolving from a late-night takeout staple to a highly sought-after dining experience. Upscale Indian restaurants, such as Copra in San Francisco and Indienne in Chicago, are thriving, with diners from diverse backgrounds eager to explore authentic regional flavors. Chefs attribute this surge to increased media exposure, a more adventurous dining public, and the growing influence of the Indian diaspora seeking flavors reminiscent of home. With new international establishments opening in major cities, Indian cuisine in America is poised for continued growth and broader acceptance.

– Source: Robb Report

Olive Garden

Wins with Delivery

Olive Garden’s delivery channel is attracting younger, more affluent customers who value the convenience of at-home dining and tend to order more frequently with higher check averages than traditional dine-in guests, said CEO Rick Cardenas. This demographic shift, driven by the adoption of first-party delivery, is helping the brand build incremental sales and broaden its customer base beyond its core dine-in clientele.

– Source: Restaurant Business

Jonas Brothers Agree Blue Diamond Almond Breeze Is “Really Good” - No AI Needed

Blue Diamond Growers, the world’s leading almond marketer and processer, announced an exciting new partnership between Blue Diamond Almond Breeze and the Jonas Brothers. The all-new collaboration brings the brothers’ signature humor and authenticity to a creative campaign that takes a playful jab at the rise of AI-generated content in advertising, showcasing why genuine celebrity endorsements and creative collaboration still reign supreme.

– John Wooden

“ Winning takes talent; to repeat takes character.”

Hilton Milwaukee Completes $42 Million Renovation

The historic Hilton Milwaukee 509 W. Wisconsin Ave., the city’s largest hotel, proudly announces the completion of its $42 million renovation, the most extensive in the history of Marcus Hotels & Resorts, a division of Marcus Corporation. The project reimagines the Hotel’s ornate 1920s architecture and design into a new era of style and sophistication, unveiling a revitalized lobby and bar, transformed meeting and event spaces, and 554 fully restyled guest rooms.

Hunter’s Honey Farm advances sustainable beekeeping through education, guided tours and minimal-processing methods that promote pollinator health and stewardship. Hunter’s Honey Farm is a long-established producer of honey and hivebased products and is located at 6501 W. Honey Lane in Martinsville, Indiana.

Sour’s Time to Shine

Across grocery shelves, cocktail menus, and even bakery counters, consumers are gravitating toward the bright, mouth-puckering allure of tart and tangy foods. According to Datassential, menu mentions of sour flavors have risen over 15% in the past two years, led by fermented ingredients, citrus-forward sauces, and naturally tart fruits like yuzu and tamarind. This trend isn’t just about nostalgia for sour candy, though that plays a part. It’s about the sophistication of sour. In 2026 we predict consumers will be searching for complexity: foods that wake up the palate and balance sweetness or heat with acidity and tang.

– Source: Roland Foods

Harper College Enlists Help from Mechanical 24 Owner

Harper College in Palatine Illinois has hired Shaun Louw, founder and owner of Mechanical 24 Refrigeration & HVAC, as an adjunct professor for its HVAC training program. Louw brings real-world experience and a strong foodservice background to the classroom, helping prepare students for the demands of today’s mechanical and refrigeration industries.

Louw founded Mechanical 24 on the highest standards of service and workmanship, building a trusted reputation throughout the food industry. His company mantra “When we do a job, we do it right” guides both his business and his teaching philosophy. At Harper, Louw emphasizes proper installation, repair, and maintenance practices, teaching students to do jobs correctly rather than relying on shortcuts or temporary fixes.

“Developing the next wave of highly qualified and experienced technicians to install, repair, and maintain furnaces, heating systems, refrigeration, and air conditioning systems is critically important,” said Louw. “Fewer individuals are going into the trades, and I want to do my part to help develop and create the next wave of industry leaders.”

Known for helping operators save time and money while avoiding unplanned breakdowns and repeat service calls, Mechanical 24 is often the go-to resource when reliability matters most. As Louw notes, if your refrigeration company visits more often than some of your customers, it may be time to make a change. See their ad on page 26.

BOOKSHELF

Make Do with What You Have

Author: Kardea Brown

Publisher: Amistad

ISBN-13: 978-0063425576

The New York Times bestselling author of The Way Home returns with over 100 fabulous recipes – delicious updates of her favorite childhood meals.

From Kardea Brown: “Growing up in a household with a single parent taught me how to make use of things we already had. She made gourmet meals with simple kitchen staples. I invite readers to do the same with my twist on Old School Classic recipes.”

Kardea Brown is back with this practical and flavorful cookbook everyone needs. Offering crowd and palate pleasing dishes from morning to noon, and night, including: Breakfast – Break the fast with Geechee Egg Rice, Sausage and Grits and On the Run Breakfast Sandwiches. Lunch - Dig intoTurkey Burgers, Tuna Melts, and Ramen Chicken Noddle Soup. Dinner - Welcome friends and family home with filling, mouthwatering dishes like Grilled “Poke” Chops, Chicken Mafe and “The Poor Man’s Meal.” Desserts - Sweeten meals with delights such as Ma’s goodie bars, Warm Sticky Apple Pudding and Lemon Snowball Cookies.

Filled with inviting and tasty food that won’t break the bank, illustrated with over 100 color photos, Make Do with What You Have allows you to enjoy great meals every day.

Where Some of Chicago’s Best Burgers Begin: Inside Chef’s Quality Meats

If you’ve enjoyed a legendary burger in the Chicago suburbs lately, there is a high probability you weren’t just tasting a chef’s skill – you were tasting a 45-year-old Markham secret. Chef’s Quality Meats is currently shaking up the burger world, proving that old-school processing and premium quality are exactly what modern diners crave.

Founded in 1979 by Terry Nakos and now led by his son, Dimitrios Nakos, the company represents a rare, second-generation dedication to the craft. While the industry shifts toward mass production, Chef’s Quality Meats remains focused on the “human touch.” Their signature “Chef’s Quality Blend” has become a regional powerhouse, though their versatility is what truly sets them apart; the facility produces custom burgers in any size or shape with a smile.

The impact of their work is best seen through the “heavy hitters” they supply. Their premium blends are the foundation for iconic local staples, including Panos Big Boy in Calumet City, Micky’s Gyros in Tinley Park, Jodys Hot Dogs in Joliet on Republic and Nicky’s locations at both Calumet City and the high-traffic intersection of Cicero and the Turnpike.

By maintaining his father’s legacy of quality and service, Dimitrios Nakos has ensured that while the business is “blowing up,” the standards remain unchanged. In the world of Chicago burgers, the source matters, and for the best on the street, all roads lead to Markham. – You can find Chefs Quality Meats listed in our Buyers Directories under Meat-Wholesale.

• Midwest Grass-Fed, Burgers, Steaks, Bacon, and Chops

Italy

• Fresh Squeezed Orange, Lemon, Lime, Lemonade, and Grapefruit

Gluten-Free Sriracha Hot Chili Sauce

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

Versatile for Multiple Applications

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

• Dipping sauce for finger foods or salad dressings.

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

• Marinades and stir-fries.

• Fiery mix in cocktails like Bloody Mary.

Malaysia K Campbell-Leung Fusion and Spice

Catering

Germantown, WI

Current Position:

Chef/Owner, Culinary Instructor and advisor

First Foodservice Job: Coffee Shop Jamaica - Amsterdam, Holland.

Favorite Food: Rice and peas with brown stew chicken.

Awards/Honors: American Culinary Federation Chef of the Year Nominee 2025, American Culinary Federation Honor for 10 years dedicated service to the Chef & Child Foundation Milwaukee, Biz Times Magazine Notable Woman in Hospitality 2024, Honored Listee Marquis Who’s Who 2024, Urban Economic Development Fan Favorite

Memorable Customers: BBB of Wisconsin, MPD 7th District, The Harris Family, Capt. Carolyn Birch MPD Worst Part of Job: Letting staff go that really need to provide for their families, but are too caught up in ignorance to even know or acknowledge what their problems are.

Most Humorous Kitchen Mishap: I worked at a kitchen on a private lake that also bordered the northern hills and was known for its fish fry and composting. One evening, it was my turn to do the composting. I was scared of the darkness in the boonies, so I brought my handy taser with me. As I sacredly walked to the dump site to unload the produce that the deer depended on, I saw what I thought were two red eyes from a zombie, or a vampire, or even the undead, lurking back at me. So I ripped out my taser from my pocket and shot it off, and without a glance I dropped the buckets of fresh skins and peels of fruits and vegetables and took off running through the woods, screaming and yelling like the devil was chasing me. When the staff came out to help, to their surprise I had tased the poor fawn (a baby deer) coming for his nightly snack. Oh Lord. I’ve never been the same, and I doubt the deer has either.

Favorite Food to Prepare: Asian Food.

What part of the job gives the most pleasure? There is no better reward than watching someone savor the gastronomic experience I have prepared for them.

If you couldn’t be a chef, what would you be and why? A mother. Because I have 13 kids and 3 grand kids I adopted or fostered but I have never experienced the feeling of giving birth.

What was the best advice you ever received? You can’t suck salt through a wooden spoon, but if you’re patient you’ll get it all in the end.

Where do you like to vacation? Anywhere I can hone my craft and learn more about the art of food.

Other than family, who is your greatest culinary influence? Miss Julia Child

What do you enjoy most about FIN? FIN magazine is one of the best sources for (vendor) advertising. I did some research when I found out about them, and the reviews are to the point. The ads really emphasize the businesses they are promoting.

Demonstrate consistent presence with your best prospects. Advertise in:

Top Three Breakfast Foods for Good Health

Registered dietitians Erin Palinski-Wade and Cheryl Mussatto recommend oatmeal, cottage cheese and avocado as the most healthful breakfast foods due to their nutritional benefits. Oatmeal is praised for its fiber content, which helps manage cholesterol and blood sugar

levels. Cottage cheese is highlighted for its protein content and low glycemic index, supporting appetite control. Avocados are noted for their healthful fats and nutrients like potassium and fiber, which aid in satiety and energy stability. – Source: VeryWell Health

Restaurant Builder Course Makes Students Entrepreneurs

Carnegie Mellon University’s Restaurant Builder course, taught by Foodservice Director Joe Beaman, gives students hands-on experience in entrepreneurship by creating and managing restaurant concepts. The course has produced successful ventures like Capital Grains, a grain-bowl concept that has exceeded sales

expectations and become a campus fixture. Students like Makayla McCreary and Mia Michel have gained confidence and leadership skills through their roles as co-CEOs of Capital Grains. This year, the winning concept is Baroque Toast, a deli-inspired eatery that will be launched on campus next fall. – Source: Foodservice Director

This Valentine’s Day, Brach’s, America’s #1 Conversation Heart Brand, introduces new Sweet Bright Conversation Hearts, featuring a crunchy texture and delicious, tangy flavors with dual-sided messages, modern phrases and symbols. With over 80 percent of Valentine’s Day celebrators using conversation hearts for eating and gifting, and over half wanting messages on both sides, Brach’s Sweet Bright Conversation Hearts check all the boxes and make connections sweeter than ever. Brach’s Sweet Bright Conversation Hearts (courtesy of Brach’s).

American Airlines is taking its ongoing expansion in Chicago to the next level with 100 new daily departures from O’Hare International Airport (ORD) bolstering its schedule with additional flights to more than 75 popular destinations just in time for spring break.

Chicago Restaurant Week continues through Feb. 8, 2026, a celebration of the city’s diverse and dynamic culinary scene. During the 19th annual Chicago Restaurant Week, diners can take advantage of special prix fixe menus at more than 470 restaurants across the city. Chicago Northwest Restaurant Week 2026 returns February 27 - March 8, 2026. For ten delicious days, you can enjoy specially curated menus at great prices, celebrating the vibrant and diverse food scene of Chicago’s Northwest suburbs. First staged in 1901, The Chicago Auto Show is one of the largest auto shows in North America and has been held more times than any other auto exposition on the continent. This year marks the 118th edition of the Chicago Auto Show. It will be held Feb. 7-16,2026 at McCormick Place in Chicago. Mazala Pizza Co. is revolutionizing the culinary landscape merging the rich flavors of authentic Indian flavors with perfectly crafted pizza. They recently opened at 535 Fairway Drive in Naperville with another location planned for Schaumburg, Illinois in 2026. They have numerous locations. Elmhurst Restaurant Week 2026 - presented by Elmhurst City Centre will be held Feb. 20, 2026 – March 1, 2026 at the Elmhurst City Centre 109 W. First St. in Elmhurst, Illinois. It’s your chance to discover exciting new dishes and savor exclusive specials at your favorite restaurants. Rosemont Ice Arena, a new

$34.5 million, 103,000-sq.ft. facility will be a year-round destination for athletes, families and hockey fans of all ages. The state-of-theart, twin-sheet complex will serve as the new official practice headquarters for the Chicago Wolves professional hockey team, who play their home games at Allstate Arena. Soccer House Bar is coming to 501 N. Ogden Ave in Chicago Spring of 2026. The new Soccer House is designed specifically for Chicago’s soccer community. It will be a soccer-only bar, restaurant, café, rooftop beer garden, and year-round clubhouse built for the fans who make this city one of the country’s great soccer cities. The Chicago Dogs are thrilled to announce the hiring of Stan Cliburn as the team’s new manager, bringing one of the most experienced and respected leaders in professional baseball to Impact Field for the 2026 season. The DuPage Sports Commission (DSC) and Big Esports Conference (BEC) announce that the highly anticipated BEC Championship will be held during Midwest Battleground 2026, the premier esports event in the Chicagoland region hosted by DSC. Set for March 6-8, 2026. The Illinois Association of Meat Processors Show will be held February 26-28, 2026 at the Crowne Plaza in Springfield, Illinois. The Annual Convention boasts a line-up of educational sessions, hands-on processing demonstrations, a 70+ booth trade show, and social networking opportunities. The Tinley Park Home Show will be hosted at the Tinley Park Convention Center 18451 Convention Center Dr. in Tinley Park Illinois February 21st & 22nd, 2026. This year’s show highlights 200 amazing businesses in a Massive 45,000+ square foot expo center.

80 Acres Farms announced that the company is bringing its microgreens to more grocery stores across the United States, continuing its national growth and strengthening its relationships with retail partners. 80 Acres Farms microgreens can be found at Albertson’s, Dorothy Lane Markets, The Fresh Market, H-E-B, King Soopers, Mariano’s, Meijer, Metro Market, Pick ‘n Save, Safeway, and Walmart, with Fred Meyer, QFC, and more retail customers coming soon.

Turning Feedback Into Fuel: Why Managing Online Customer Feedback Is More Important than Ever

Negative online reviews can feel devastating for small businesses, particularly when a single unhappy customer uses public platforms to vent. Fear of escalation or saying the wrong thing often leads independent restaurants to avoid responding altogether. Yet in today’s digital economy, silence comes at a cost.

Online reputation is now inseparable from business performance. Studies show that 93% of consumers rely on reviews when deciding where to eat or shop. One negative review can deter dozens of potential customers, while consistent, authentic engagement can convert browsers into loyal patrons. Even a one-star improvement in ratings has been shown to increase revenue by 5 to 9%.

This dynamic has played out repeatedly within Takeout 25, a community

created during the pandemic to support independent restaurants in Chicago’s western suburbs. Simple customer posts – such as photos of a great meal – often sparked waves of new visits within days. Restaurants that acknowledged feedback, thanked customers, and engaged thoughtfully turned goodwill into repeat business.

The challenge, however, is time. Restaurant owners juggle relentless daily demands, making constant monitoring of reviews and social media unrealistic. This gap inspired 20fy. ai, an AI-powered tool designed in partnership with independent operators to consolidate feedback, generate authentic responses, surface insights, and create social content affordably.

When managed well, online feedback becomes more than ratings – it becomes relationships, trust, and a powerful engine for sustainable growth.

The Steakhouse Revival

Steakhouses are experiencing a resurgence across the US, influencing various dining trends from tableside carts to swankier restaurant concepts. Chefs are using the steakhouse format to introduce diverse cuisines, such as Filipino and Thai, in a more luxurious setting. This shift comes as consumers move away from plant-based diets, embracing beef despite recordhigh prices. – Source: Eater

New CEO at Dave’s Hot Chicken

Dave’s Hot Chicken COO and President Jim Bitticks recently took over as CEO. Bitticks succeeded Bill Phelps, who served as CEO since 2019; Phelps will remain chairman of the board. A successor for Bitticks as COO has yet to be named. Dave’s has grown extremely fast in recent years, driven by consumer interest in chicken and its franchising strategy that includes franchisees in its C-suite and targets experienced multi-unit operators.

– Source: Restaurant Dive

Don’t let your message get lost in the spam folder. Everyone reads:

CPK to be Sold to Investor Group

California Pizza Kitchen is set to be acquired by a group of investors led by Consortium Brand Partners. The deal, which also involves Eldridge Industries, Aurify Brands and Convive Brands, is expected to accelerate franchising, expand into new product categories and build the retail business, ushering CPK into a new phase of growth. Convive Brands will oversee global operations, and no restaurant closures or recipe changes are planned. – Source: Parade

The Shifts Reshaping How Meat and Dairy Compete in 2026

The trends highlighted below represent a selection of the most influential forces shaping the year ahead:

Sustainability Moves from Differentiator to Expectation

Sustainability is no longer something brands use to stand out. Transparency, clear claims, and visible progress across the supply chain are now expected, with factors such as methane reduction, carbon tracking, responsible sourcing, and supply chain transparency increasingly influencing how meat and dairy products are evaluated.

Food

as Medicine: Protein Powers America’s Health Revival

As Americans focus on strength, longevity, and wellness, protein-rich foods are gaining recognition for their role in supporting physical and metabolic health. Meat continues to play a central role, with dairy also contributing protein and nutrition that support health-focused eating patterns.

Dairy Production Increases as Consumer Demand Grows for Hybrid Products

U.S. milk production is expected to rise modestly in 2026, contributing to more stable supply conditions. At the same time, consumer demand for plantbased and hybrid dairy products continues to influence innovation, driven by health, nutrition, taste, and functionality. Brands are responding by balancing traditional dairy production with new formats designed to meet evolving consumer preferences.

Beef Prices Surge as Supply Shrinks, Creating Opportunities Across the Meat Case

Beef supply constraints are expected to continue into 2026, keeping prices elevated and creating ripple effects across the meat case. Beef on dairy programs are helping address supply challenges by optimizing dairy calves for high-quality beef production. With beef prices where they are, other proteins including pork, poultry, and lamb have the opportunity to step in and deliver on taste and value.

Goodbye Google, the Consumer Journey

Starts with AI

Search and shopping behaviors are shifting as more consumers turn to generative AI for meal ideas, product comparisons, and recommendations. For meat and dairy brands, clear product information, accurate nutrition data, and consistent digital presence are becoming increasingly important as AI reshapes how products are discovered and chosen.

– Source: www.midan.com

In-N-Out Burger has opened new locations in the greater Nashville, Tennessee, area as well as Lebanon, Antioch and Murfreesboro. Each location employs about 75 team members. The restaurants offer one drive-thru lane, dining room seating for 74 and a covered patio with outdoor seating for 30 guests. These Tennessee openings are ahead of schedule for the brand.

Restaurant Dive

AROUND CHICAGO With VALERIE MILLER

The Daisies Chicago Team Officially Opens

‘The Radicle’

The team behind Daisies, Chicago’s beloved all-day neighborhood restaurant known for handcrafted pastas, pastries, and vegetable-focused cooking, launched its next spot, The Radicle. The late night cocktail bar and restaurant is where coastal Italian drinking culture meets Midwestern traditions. It’s located in Daisies’ original Logan Square space at 2523 N. Milwaukee Avenue.

At The Radicle, Owner and Executive Chef Joe Frillman (James Beard Semifinalist 2024 & 2025) brings the same thoughtful approach to cooking that has defined Daisies. It’s rooted in the flavors of the Great Lakes region and shaped by close relationships with local growers, including his brother Tim’s 30-acre farm just outside St. Joseph, Michigan. That hyper-focused commitment to extreme seasonality and year-round sustainability is what earned Daisies a rare Green Michelin Star in 2023, 2024 & 2025, along with recognition from The New York Times (50 Best Restaurants in America) and Eater Chicago (Chicago’s Restaurant of the Year, 2023).

With hours stretching until 1am most nights and up to 2am on Saturdays, The Radicle makes a play for the late night crowd. “We’re aiming to be a great spot for everyone, but we’re really excited to be a place where the neighborhood can swing by or the industry can come and hang after a shift,” says Frillman, who alongside Director of Operations Hannah Griffith, will shape how the space functions well into the evening hours. “We also recognize how expensive things have gotten and we want to try to run it back with $10 drinks, and affordable wines by the glass with prices that are pretty hard to beat these days.”

$10 Cocktails and Classics: With an all-new look and feel by local design firm Debaun Studio, The Radicle rolls out serious drinks, including an entire section dedicated to a not-so-serious price tag of $10 each. Look for clever cocktails and classic tipples with the heady bitter and bright flavors that run deep in aperitivo drinking culture crafted by two-time Tales of the Cocktail-nominated and Daisies’ Jean Banchet “Beverage Program of The Year” nominee Nicole Yarovinsky. There’s playful house originals for easy drinking like Mistaken for a Lover, a balanced Lambrusco-based spritz with a wild rose tea blend, strawberries and Campari; Columba a bright and bitter cocktail with mijenta blanco, suze, mommenpop, and double fermented grapefruit, and the spirit-free Italian Fizz with raspberries, fresh herbs, and fermented whey.

Frillman’s food plays a strong supporting role with Executive Sous Chef Meghan Groenhagen (Daisies, Roister, S.K.Y) helping to execute his vision. The menu rolls into the kind of delightful things you’d want to eat with a great drink in hand: Freshly shucked oysters are always available, alongside a “cold” section of shrimp with a zingy mustard remoulade for dipping; smoked mackerel with tonnato, pumpernickel and dill; deviled eggs topped with a salty pop of trout roe, and crab dip served with Ritz crackers – a nostalgic ode to a Frillman childhood favorite. There’s a tight selection of “hot” snacks and small plates like the Olive All’ascolana, or fried olives stuffed with Italian sausage, inspired by a local favorite found in Italy’s Marche region. Also, fried lake fish with tartar sauce, chicken wings finished with Calabrian chili glaze; and vegetable-driven dishes like baby beets with fermented mushroom or celery salad with puntarelle, raisin saor and sardines. Pizzas anchor the menu and make their way out of the kitchen throughout the night. A handful of sweets including housemade ice cream sandwiches and boozy panna cotta from Daisies’ James Beard nominated Baker/Partner Leigh Omilinsky will also make an appearance on the menu.

The name “The Radicle” comes from the first root that emerges from a seed. Walk-ins are welcome, reservations encouraged at OpenTable. For more information, visit radiclechicago.com

Photos: courtesy, Neil Burger

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Chipotle

Opens

4000th Location

Chipotle Mexican Grill has opened its 4,000th unit in Manhattan, Kan., featuring a Chipotlane drive-thru and a highefficiency equipment package. The milestone means the chain is more than halfway to its goal of 7,000 locations in the US and Canada. The company also recently announced a $1.8 billion share buyback program, boosting its stock by 4%.

– Source: nrn.com

The Bar Rescue Effect

When you watch the great TV show Bar Rescue, Jon Taffer has a powerful way of communicating, calling out employees, exposing inefficiencies, and identifying theft, waste, and a lack of accountability. One of the most eye-opening moments on the show comes when he reveals that liquor usage has been closely monitored using Bevinco, uncovering overpouring, giveaways, and losses that often equal or exceed the amount of liquor actually sold during a shift.

The lesson is clear: liquor loss is one of the biggest silent profit killers in the foodservice business.

The good news is you don’t have to wait for Bar Rescue to show up at your door. Sculpture Hospitality offers the same professional liquor inventory, control, and reporting services used on the show. They provide clear, actionable insights that help operators tighten controls, reduce waste, and protect profits.

If you want to survive and thrive in today’s competitive foodservice environment and you serve alcohol, Sculpture Hospitality isn’t optional; it’s essential.

– Find the Scupture Hospitality ad on page 27.

Rounding Prices Could Cause Conflict

The National Restaurant Association estimates restaurants could lose up to $168 million annually due to rounding prices to the nearest 5 cents after the U.S. recently minted its final penny. Industry leaders worry that inconsistent rounding practices could result in negative customer experiences and lost business. The association has urged the Treasury Department and the Federal Reserve to increase penny circulation to ease the transition until legislation, such as the Common Cents Act, can guide rounding practices.

– Source: Restaurant Business

Shifting from Viral Trending Foods to Flavor

Experts across the food industry are expressing fatigue with viral food trends that prioritize social media appeal over genuine taste and enjoyment . Chefs and restaurateurs argue it’s time to move away from performative consumption and return to food that is satisfying to eat, not just to post.

– Source: Delish

Breakfast Traffic Increases

The post-pandemic recovery in the breakfast daypart has yielded mixed results, with traffic increasing as more workers have returned to the office . Wendy’s continues to prioritize breakfast, introducing beverages to boost sales. IHOP has seen positive traffic due to its value menu and First Watch reports strong weekday breakfast performance. Industry data reveals that the breakfast daypart is buoyed by drive-thru and quickservice options, and lower prices and increased value are key motivators for more frequent breakfast visits, particularly among Baby Boomers.

– Source: nrn.com

New Drinks on Chick-fil-A’s Permanent Menu

Chick-fil-A added two new beverage platforms, Frosted Sodas and Floats, to its permanent menu. The Frosted Sodas consist of Chick-fil-A’s Icedream soft serve blended with a fountain drink, while Floats have the soft serve layered inside. These beverage additions significantly strengthen Chick-fil-A’s premium beverage lineup and its offerings for snack and dessert occasions, an early sign that 2026 will see continued QSR drink innovation.

– Source: Restaurant Dive

REFRIGERATION SALES & SERVICE

Consumers Want Functional Snacks

Consumers are increasingly seeking snacks that offer more than just taste, with functionality becoming a key factor in snack selection. Innova’s Mimi Bonnett notes that snacks now need to serve multiple purposes, such as providing energy or stress relief. Flavor innovation remains dominant, with spicy-sweet and global heatdriven profiles gaining popularity. Calbee and Grupo Bimbo are tapping into these trends with products like Takoyaki Ball and Takis.

– Source: Supermarket Perimeter

Legendary Desserts for Famous Restaurants

Auguste Escoffier School of Culinary Arts, the largest culinary school brand in the United States, announced the graduation of 2,700+ online students this season, reinforcing the growing role of online education in meeting national demand for skilled culinary and hospitality professionals. Escoffier has graduated more than 19,500 online students nationwide since launching its online programs in fall 2016.

A Well-Fed World, in partnership with Youth Climate Save and the Physicians Association for Nutrition, has launched PHRESH (PlantBased Hunger Relief & EcoSolutions Hub), a new global resource shining light on plant-based hunger relief organizations working to improve global food security and climate resilience. Kimpton Miralina Resort & Villas Paradise Valley is now open in one of Arizona’s most exclusive enclaves, following a $42 million reimagining of the iconic Scottsdale Plaza Resort by Trinity Investments and Partners Group. As Kimpton’s second Arizona property and one of the largest resorts in its portfolio, Miralina introduces a more expressive hotel experience to the destination, rooted in Kimpton’s approach to design, service, and social connection. Kung Fu Tea, the largest bubble tea brand in America, has been featured in Yelp’s Most Loved Brands list for 2025! They were the only bubble tea brand featured on the highly anticipated list, which recognizes companies with exceptional customer love based on Yelp’s data. Lavazza, the 130-year-old coffee brand, opens its newest state-ofthe-art Training Center in Dallas, Texas. The facility becomes the latest addition to the world’s largest coffee training network, joining North American locations in New York, Chicago, Miami, Los Angeles, West Chester (PA), and Toronto. Layne’s Chicken Fingers, the Texas “Born and Breaded” chicken finger franchise, closed another year of rapid growth. In 2025, the brand had multiple six-figure openings, opened in new states and signed a monumental 44-unit development deal. In support of its continued growth, Layne’s has appointed Cuyler Esposito as vice president of culture operations. Midwestern grocery retailer Hy-Vee, which operates more than 280 grocery stores across eight Midwestern states, announces its collaboration with the FoodHealth Company to bring the FoodHealth Score, the industry

standard nutrition-transparency metric – to Hy-Vee shoppers. Nespresso USA opens New York City Flagship, a space in the heart of the city’s Flatiron district. Inspired by consumer exploration of beverage flavors, styles, and rituals, the boutique is a destination for modern coffee culture. The new location will be the first with a hidden coffee bar and feature rotating drinks from New York icons to redefine coffee culture as an experience. Pilot, the largest network of travel centers, is bringing an all-new look to the Pilot app with a redesigned, faster and more intuitive experience that keeps drivers moving. The update is the next phase in building a unified and consistent brand for Pilot – at the pump, in stores and online. The global delivery robots market size is projected to grow at a CAGR of 33.7% from 2026 to 2032, according to a new report published by Verified Market Research. The report reveals that the market was valued at USD 0.40 Billion in 2024 and is expected to reach USD 3.99 Billion by the end of the forecast period. The Kroger Co. shared that customers saved billions through discounts, promotions and everyday savings throughout 2025. With the Yearly Checkout feature, customers can view a personalized summary of their annual savings, shopping habits and grocery preferences. The Seafood Expo North America / Seafood Processing North America will take place on March 15-17, 2026 in Boston, MA at the Thomas Menino Convention & Exhibition Center. This event is for seafood buyers in every market category including retail, restaurant, catering, foodservice and processing. The Wisconsin Food & Hospitality Expo 2026 takes place March 11, 2026 at the Wisconsin State Fair Park in West Allis, Wisconsin. The event is organized by the Wisconsin Restaurant Association and the Wisconsin Bakers Association - a vital trade show for professionals in the food beverage, hospitality and bakery sectors.

Mini Pastries

Trays, Filling, Garnish, Cannoli Cakes

Jade Leaf Matcha, the largest matcha brand and leading purveyor of premium yet affordable matcha, announces the launch of its newest ready-to-mix latte flavor: Pistachio Matcha Latte Mix. Available exclusively at Target, the new flavor expands Jade Leaf’s popular latte lineup with a creamy, nutty twist designed to delight longtime matcha lovers and newcomers exploring the category. Blending smooth, vibrant matcha with subtly sweet pistachio.

Freeze-Dried Confections

Trending

Freeze-dried sweets have become a popular confectionery trend, thanks to their unique texture, TikTok influencers and major confectionery brands such as Hershey and Mars. The freeze-dried process transforms traditional chewy or glassy sweets into crunchy snacks by exposing them to low temperatures and a vacuum in a special oven that removes moisture, causing the candies to puff up and harden, resulting in a crispy structure with a more intense flavor. The freeze-dried candy market is projected to grow from $1.3 billion in 2024 to $3.1 billion by 2034, according to Market.us.

BOOKSHELF

The Hoosier Mama Book of Breakfast Bakes

Author: Paula Haney

Publisher: Agate Midway

ISBN-13: 978-1572843592

The owner of the legendary Hoosier Mama Pie Company turns breakfast into an art form with this go-to guide for baking scones, muffins, and other morning favorites

In the fifteen years since Paula Haney started Hoosier Mama Pie Company, it has become both a local favorite and national destination, widely regarded as one of the top pie shops in the country. But not everyone wants pie for breakfast, and after opening an Evanston location that opened at 6:30 a.m., Haney and her team began to dream up new sweet and savory bakes for the perfect morning. With the same focus on local produce and fresh, seasonal ingredients that made her pies a Chicago institution, and the same warmth and easygoing style of The Hoosier Mama Book of Pie, Haney again invites home bakers into her kitchen – this time with a collection of budget-friendly recipes that largely go from idea to eating in under an hour. This book is meant to be kept on the kitchen counter with a dusting of flour between its pages. It’s a working manual with practical tips and techniques along with base recipes that can handle endless variations, encouraging readers to discover their own favorite combinations.

Whether it’s browned butter banana-Nutella quick bread, scones packed with maple and bacon or strawberries and basil, tender Danishes with cream cheese and fruit, or biscuit sandwiches with all the fixings, these delicious, approachable recipes will make everyday breakfast feel like a special occasion – all before the coffee’s even brewed.

“All my wife wanted for Valentine’s Day was a little card – American Express.”

– Milton Berle

and

At the end of the

Monster Beverage Sees Sales Increase

Monster Beverage reported a surge of new customers switching from higher-priced beverages to its energy drinks, citing affordability and changing perceptions of energy drink safety. Internal studies in Western Europe found that 25% of recent entrants to the energy drink category were new consumers, many of whom came from categories such as water, coffee, juice, and soft drinks. – Food Business News

How to Get Face to Face with More Buyers in 2026

Getting in front of restaurant owners, distributors and chefs has never been easy. This is why Food Industry News holds its quarterly events which brings professionals from all segments of the food industry together. Two levels of sponsorships are available. Here are some reasons why buyers sponsor these events:

• Direct access to qualified food industry buyers and suppliers in the greater Chicagoland market.

• Face-to-face conversations with owners, chefs, and decision-makers who control purchases.

• A relationship-first environment designed for meaningful dialogue, not rushed sales pitches.

• Opportunity to sample products and get them into the mouths of buyers who influence menus and decisions.

• Faster sales momentum by shortening the path from introduction to decision.

• High-trust setting curated by Food Industry News, leveraging decades-long industry relationships.

• Visibility among established operators and growing restaurant groups actively seeking new partners.

• Ability to showcase products, services, and brand story in a relaxed, memorable setting.

• Positioning as a committed supporter of the Chicagoland food industry community.

• Repeated quarterly exposure that builds familiarity, credibility, and top-of-mind awareness.

• Networking that extends beyond the event through ongoing Food Industry News coverage and connections.

• A cost-effective alternative to cold outreach, trade shows, and digital noise.

Every Food Industry News reader is invited to attend. The (Tuesday) dates for our 2026 events are March 3, June 2, September 15, and December 8. Each event has an educational session from 5 to 6 p.m. followed by networking, food samples and free raffle prizes. See you at Shmoozefest! For sponsorship info, call Cary Miller, 847-699-3300

Il Mulino di Valenzano Bakery Announces Unbleached, Unbromated Product Line

Il Mulino di Valenzano Bakery, a family-owned wholesale bakery based in the Chicagoland area, announces that its entire product line has been made with unbleached, unbromated flour since 2024. Illinois is not scheduled to formally ban potassium bromate until 2028. Il Mulino di Valenzano implemented the change well in advance of the requirement. Company representatives say the decision reflects a proactive approach to ingredient integrity and long-standing internal quality standards rather than a response to regulation.

The bakery eliminated potassium bromate and bleached flour from all formulations as part of an ongoing effort to simplify ingredients and align with consumer preferences and company philosophy for minimally processed clean ingredients. According to the company, unbleached, unbromated flour helps preserve wheat’s natural characteristics, enhances flavor, consistency and also reflects a commitment to consumer safety by avoiding ingredients that could raise health concerns.

Founded more than 40 years ago, Il Mulino di Valenzano Bakery supplies Italian breads, rolls, and specialty products to foodservice, retail, and restaurant customers throughout the Chicagoland area and beyond. The company produces more than 250 bread varieties and emphasizes flexibility, consistency and customer service in its wholesale operations.

Il Mulino di Valenzano Bakery stated that the move to unbleached and unbromated flour further supports its broader focus on clean ingredients and traditional baking practices.

Additional information about Il Mulino di Valenzano Bakery can be found in our Buyers Directory under Bread and Rolls.

Bubble Tea Primed for US Expansion

The US bubble tea market is viewed by Chinese entrepreneurs as underdeveloped and full of potential. Brands like Bobobaba, Chagee, and Mixue are customizing their offerings to make drinks sweeter and more visually appealing for American customers, particularly younger demographics. Companies are investing in flagships, launching campaigns to raise tea awareness and introducing experiences like “evening tea service” to broaden appeal and differentiate tea from the established coffee culture. – Reuters

Creative Sundaes Enjoy Comeback

Sundaes are making a comeback on dessert menus as restaurants innovate to dazzle patrons with new takes on the nostalgic sweet treat. More than 15% of US restaurants have sundaes on the menu, up from 13.7% five years ago, according to Technomic, and blueberries, pistachios, pretzels and gummies top the list of most popular toppings. Offerings range from traditional options like The Parliament’s vanilla gelato topped with peanuts, chocolate sauce and a cherry, to exotic fare, such as the sweet-and-savory caviar sundae at The Wild in San Francisco. – Restaurant Hospitality

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

Patrick Walsh and Amy Prah are with Final Mile X and Natural Food Beverage Distribution, Wood Dale, Illinois-based distributors serving food service, retail, and institutional operations throughout the greater Chicagoland region. They are a tremendous asset to emerging and established brands struggling with distribution challenges. Final Mile X handles refrigerated, frozen, and dry products, offering flexible solutions designed to help companies grow efficiently, while Natural Food Beverage Distribution is famous for supplying fresh squeezed juices to all types of foodservice and institutional accounts. To learn more, see their ad on page 13.

Greg Lereno is with El Greg Frozen Food Expressions, a manufacturer and producer of ethnic food favorites for foodservice and retail grocery. The company is well known for its handmade phyllo dough, available in two thicknesses for both sweet and savory applications . El Greg is also famous for its handheld pizza pies, offered in a wide range of fillings including original pizza, beef, halal selections, gyros melts, vegetarian and vegan options, cheese pies, spinach and feta pies, and traditional phyllo cheese pies. With grab-and-go lifestyles continuing to surge, El Greg products are a perfect fit for today’s foodservice and retail businesses. To upgrade your handheld offerings, contact El Greg Frozen Food Expressions and see their ad on page 23.

Angelo Giannakopoulos, Parker King, and Tom Kenney are with Devanco Foods, based in Carol Stream, Illinois. Devanco is a leading producer of traditional gyros and a broad range of food service and retail products, including Italian beef, chicken gyros, halal items, hamburger patties, French dip, beef bacon, Philly steak, pot roast, deli meats, hummus, and plant-based foods. Devanco’s strength lies in offering a wide selection of products for both value-driven buyers and super-premium quality-focused operators. The company has earned numerous national food industry awards for quality, consistency, and innovation. To elevate your menu offerings, contact Devanco Foods. See their ad on page 19.

Sunny and Reshma Bhawnani are with Fook Hing Hot Chili Oil Company, based in Elgin, Illinois. Fook Hing Hot Chili Oil is a handcrafted, vegan product made in small batches using extra virgin olive oil and sesame oil. Known for balanced heat and flavor, the line is also low in sodium and sugar. Available varieties include mild Thai chili, classic habanero, a seasonal peach reaper blend, and an extra-spicy chili oil made with Trinidad scorpion peppers. Perfect for operators looking to wake up their menus with a crave-worthy condiment, Fook Hing products are available for both food service and retail.

Anil Lakehal-Ayat is the founder and creator of Sahara Harissa Mediterranean Hot Sauce, based on a century-old family recipe steeped in tradition. Crafted with premium ingredients and real passion, Sahara Harissa was created to share a piece of Anil’s culture with the world. As harissa continues to trend upward, this versatile sauce adds bold flavor and just the right amount of heat to sandwiches, salads, fries, rice, pizza, and pasta. The product is halal-certified, vegan, and gluten-free. Sahara Harissa is locally based, sells its sauce directly to restaurants, stores and distributors, and is made with uncompromising quality. Free samples are available. Find Sahara Harissa in our directory under Condiments.

GAMING GOES LIVE IN CHICAGO!

Mastering Restaurant Financial Statements

Every restaurant operator eventually faces the same question: am I ready to grow? Whether that means opening a second location or investing in operational improvements, the answer lies in your financial statements.

When built and reviewed properly, these documents become powerful strategic tools. Here are three ways to use your restaurant’s financial statements to optimize operations and make smarter decisions:

• P&L Statement: The Dashboard. Like your car’s instrument panel, your P&L reveals operational health in real time. Prime cost (food plus labor) typically runs around 60% of revenue for well-managed restaurants. Tracking this metric over time shows whether you need menu price adjustments, have scheduling inefficiencies, or face supplier cost increases.

• Balance Sheet: The Engine. Your balance sheet shows what’s under the hood. Asset management, inventory turnover, and working capital all signal your capacity for expansion. Consistent retained earnings demonstrate sustainable profitability, which is exactly what lenders and investors want to see.

• Cash Flow Statement: The Fuel Tank. A powerful engine and a clean dashboard mean nothing if you’re running on empty. Strong profits with weak cash flow often signal deeper problems. Understanding seasonal patterns allows you to time investments strategically and ensure growth doesn’t destabilize existing operations. The operators who consistently outperform their peers use financial intelligence to guide decisions rather than just tracking basic profitability. At Ahlbeck & Cook, they work with restaurant owners across the Midwest to help them run smarter, more profitable operations. See their ad on page 30.

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Tim Hortons USA Projects Growth

Tim Hortons USA recently added about 50 franchised locations, according to Katerina Glyptis, who became president in 2023. The brand has expansion plans underway in several states, and Glyptis says the focus will remain on operations. “I think everybody has gotten deeper and smarter on what our guests want,” she says. – Source: QSR

Healthier Menu Options for Chains

Chain restaurants are rolling out healthfocused menus to support diners’ New Year’s resolutions. Shake Shack’s Good Fit Menu emphasizes veggie-forward, low-carb and gluten-free options, featuring bun-free burgers and plant-based patties rich in protein. Cava introduces bowls built on power greens and white sweet potatoes, complemented by lean proteins like spicy lamb meatballs and harissa chicken. Lazy Dog Restaurant’s Mindful Meals lineup showcases calorie-conscious, proteinpacked dishes, including Protein Crunch Bowls and Ahi Tuna Salads, with customizable protein add-ons. Mountain Mike’s Pizza debuts a Mediterranean-style Greek Salad, and Caribou Coffee offers new proteinrich breakfast bowls, ensuring health-minded guests have diverse options. – Source: Restaurant Business

Pillsbury Baking is introducing Pillsbury Moist Supreme Pistachio Cake Mix and Pillsbury Whipped Pistachio Frosting, inviting bakers to go nuts for a rich, nostalgic pistachio flavor, available now at Walmart and H-E-B, with additional retailers including Kroger and AWG – coming in February and March.

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

Hormel Mary Kitchen Brand Introduces Two Varieties to Bring Comfort and Convenience to the Table. The No. 1 hash brand for more than 70 years expands its lineup with bold flavors designed to stretch meals and simplify busy nights. The iconic brand, best known for its original Corned Beef Hash, is expanding its lineup with hearty ingredients designed to help families spend less time in the kitchen and more time around the table.

12 Truths Every Smart Marketer Knows

1. In the food industry buyers do not gamble, they buy from names and brands they recognize and trust.

2. If buyers see your brand before they need you, you win the business.

3. Consistent visibility turns suppliers into preferred partners.

4. In a crowded food business marketplace like Chicago, silence is the fastest way to be forgotten.

5. Food buyers choose reliability and reputation first, product comes second.

6. The best sales call is the one your advertising already made.

7. Familiar brands get the first meeting, while unknown brands wait and hope.

8. Trust is built long before the sale is made.

9. In food service, relationships matter but visibility opens the door.

10. Advertising does not replace the sales team – it makes the sales team stronger.

11. Some buyers feel they must switch vendors to keep them hungry; stay visible and relevant for more opportunities.

12. In food service, the safest choice is the supplier everyone already knows. Food Industry News is committed to relentlessly promoting its advertisers.

BOOKSHELF

Lonely Planet Best in Travel 2026

Publisher: Lonely Planet • ISBN-13: 978-1837587667

Lonely Planet’s annual bestseller returns with this game changing edition for 2026 featuring 25 must-visit destinations and 25 must-do experiences. This evolution of Best in Travel reflects the way travelers encounter the world. Featuring a mix of emerging travel hotspots, fresh takes on well-known locations and unforgettable experiences, every page contains Lonely Planet’s signature enthusiasm and worldly expertise. From Grenada’s Spicemas to rafting the Colorado River, food tours in Old Dubai and whale-watching in the Azores - there’s something for every traveler. Inside Best in Travel 2026:

• Presenting a year’s worth of travel inspiration to take you out of the ordinary.

• Brand new top 25 places and top 25 experiences around the world right now as selected by our panel of experts.

• More personalized recommendations from Lonely Planet’s staff, authors, and online travel community than ever before.

• Features details on when to go with practical advice and indispensable travel tips to help you get there.

• Presented with a fresh, vibrant cover with new internal layouts, inspirational photography and a large fold-out map.

Playa Bowls, the nation’s leading acai and superfruit bowl shop known for its vibrant bowls, smoothies, juices, cold brew, and more, is introducing a powerful new lineup of protein smoothies and bowls that blend the brand’s signature fresh flavors with a satisfying protein boost. Now available at Playa Bowls shops nationwide, the Protein Wave menu is a power packed collection designed to support everyday wellness by fueling workouts, morning routines, and on-the-go days in a fun and flavorful way.

Adventure travel is now one of the fastest-growing segments in tourism, with global adventure travel projected to surpass $2 trillion by 2032, according to the Adventure Travel Trade Association. Wellness-driven trips are accelerating worldwide as travelers seek meaningful, restorative, experience-rich vacations over passive leisure.

The Importance of Video Gaming to Illinois’ Restaurant, Beverage, and Hospitality Industry

When you speak with Illinois restaurant, hospitality and bar operators who have added video gaming terminals to their businesses, many describe the impact with one word: essential. For thousands of hospitality operators across the state, video gaming has become a critical secondary revenue stream that helps stabilize operations in an increasingly challenging business environment.

The additional income generated by video gaming terminals has allowed operators to reinvest in their businesses in meaningful ways. From remodeling dining rooms and upgrading kitchen equipment to repairing roofs and enhancing building exteriors, gaming revenue often goes directly back into improving the guest experience. In some cases, the added cash flow has even enabled successful operators to expand to additional locations.

Video gaming in Illinois represents billions of dollars in annual economic activity,

delivering substantial revenue to participating hospitality businesses while also generating significant tax income for the state. As dining habits continue to evolve, operating costs rise, and profit margins tighten, the importance of diversified revenue streams continues to grow.

For many foodservice and hospitality operators, video gaming terminals provide a financial cushion that supports long-term viability. In doing so, video gaming plays an increasingly important role in helping Illinois’ restaurant and hospitality industry remain strong as the state’s largest private-sector employer.

With new legislation allowing Chicago establishments to opt in to video gaming, operators such as J&J Gaming report that their Cook County locations generate an average of $193,000 annually from gaming, once again proving that video gaming machines are essential to small businesses.

Mixue Debuts in US, Plans Expansion

Mixue, the world’s largest restaurant chain, has entered the US market with a store on Hollywood Boulevard in Los Angeles. The chain, which offers ice cream, tea and coffee, plans to expand to New York and other US cities. Mixue differentiates itself with value-focused pricing and manages its supply chain digitally to maintain quality and affordability. – Source: nrn.com

Chinese New Year, also known as the Spring Festival, marks the beginning of a new year on the traditional lunisolar Chinese calendar. It is one of the most important holidays in Chinese culture. Chinese New Year 2026 is Feb. 17th- Feb. 21st. It is the Year of Horse and many references describe it specifically as the Fire Horse year. Culver’s Thank You Farmers Project Hits $8 Million Donation Milestone. In 2025 alone, thanks to the generosity of guests and local fundraising efforts, more than $1.5 million was raised to benefit the future of agriculture. Culver’s remains committed to strengthening farming for future generations through meaningful partnerships and active community involvement.

Harissa sauce is a versatile condiment that can be used in various dishes to add a spicy kick. It can be used to spice up salad dressing, meats, vegetables and as a spread on a sandwich. Harissa is becoming more popular and is appearing on more menus.

Michigan ranks second in the nation with more than 40 ski areas and resorts, offering everything from family-focused learning programs and full-service resort villages to high-speed chair lifts and the Midwest’s tallest vertical drop. Explore Michigan’s outdoors on more than 6,500 miles of snowmobile trails, 3,000 miles of cross-country skiing and snowshoeing trails. Republic Hospitality Group announced that Bourbon N’ Bubbles, its Charleston-based venue, has been featured in a national editorial by Whisky Advocate. This acknowledgment positions

it as a noteworthy destination for whisky enthusiasts visiting Charleston, S.C. The editorial highlights Bourbon N’ Bubbles for its distinctive approach to whiskey and cocktail experiences. ResumeBuilder.com, the premier resource for professional resume templates and career advice, has released new survey findings showing that retirement is becoming less final for many older Americans. The survey of 3,574 U.S. seniors ages 65 and older finds that nearly 1 in 8 have already returned to work or plan to rejoin the workforce in 2026. Shari’s Berries is an iconic brand that has been delighting customers with decadent, imaginative gourmet food gifts for decades. Featuring an irresistible assortment of treats dipped in indulgent toppings, including its famous farm-fresh strawberries. Chocolate covered strawberries are the perfect gift for your valentine. Sprouts Farmers Market is one of the largest and fastest growing specialty retailers of fresh, natural and organic food in the United States. Headquartered in Phoenix, AZ, Sprouts employs approximately 35,000 team members and operates more than 450 stores in 24 states nationwide. The Spa at The Hotel Hershey resort spa, known as the Chocolate Spa for its array of chocolateinspired services and amenities, offers signature packages and treatments as well as salon services. It features, 61 treatment areas, and breathtaking views in an elegant and timeless environment modeled after Milton and Catherine Hershey’s High Point Mansion. Valentine’s Day is a time to express love and affection through flowers. Each flower carries a unique meaning that can be chosen to convey your feelings. Pink roses symbolize grace, admiration, and sweetness. Red roses symbolize love, passion, and romance. White roses symbolize purity, and Yellow roses symbolize friendship, warmth and joy.

A festive assortment of indulgent sweets made to spread love in every bite. Perfect for gifting or sharing, this curated box includes chocolate - covered pretzels, cookies, graham crackers, cherry balls, chocolate heart cookie bark, Valentine’s Day nonpareils, and a crave-worthy munchie blend with cookie dough, brownie bits, and caramel pieces. A sweet Valentine’s Day treat for any chocolate lover – coming soon to Costco.com.

Starving for more online sales?

Ahlbeck Cook & Associates Page 30

AD DESIGN

Food Photo Studio Page 18

ADVERTISING

Food Industry News

847-334-9798

630-283-0038

847-699-3300

View Outdoor 312-241-1303

AIR CONDITIONING-SYSTEMS CLEANING

Olympia Maintenance

AIR FILTERS-SALES & SERVICE

Olympia Maintenance

APPETIZERS

708-344-0344

708-344-0344

El Greg Food Expressions Page 23 773-478-9050

Royal Rolls Gourmet Egg Roll Page 21 312-563-0299

ARCHITECTS

Sarfatty Associates

ASIAN FOOD PRODUCTS

847-920-1100

Kikkoman Sales USA Page 14 630-954-1244

ASSOCIATIONS

Illinois Restaurant Association Page 12 312-787-4000

GARC 847-824-6941

ASSOCIATIONS & TRADES

Illinois Pork Prodcuers Association 217-529-3100

ATTORNEYS

Reveliotis Law PC Page 44 312-230-0160

AUCTIONS

Rick Levin & Associates 312-440-2000

AUCTIONS & LIQUIDATIONS

K & L Liquidation Page 10 847-854-9913

AWNINGSSALES & SERVICE

Thatcher Oaks Awnings Page 08 630-833-5700

AWNINGS & CANOPIES

Chesterfield Awnings 708-596-4434

BAGS-CUSTOM PRINTED

Bulldog Packaging Page 39 630-458-1152

Lezza Spumoni & Desserts

Page 24

708-547-5969

Today’s Temptations Page 22 773-385-5355

Chicago Pastry Company 630-529-6391

Eli’s Cheesecakes 773-736-7417

Ideal Bakery 773-631-6897

Il Mulino di Valenzano Bakery 847-671-5216

JR Dessert Bakery 773-465-6733

BAKERY-PRODUCTS

Chef’s Kitchen/Dearborn Page 17

773-801-1600

Instantwhip Chicago Page 43 773-235-5588

BAKLAVA

Libanais Sweets

BANKINGCOMMERCIAL

847-329-5060

Fifth Third Commercial Bank Page 02 847-757-1885

BANNERS & POSTERS

Accurate Printing

BAR STOOLS

Chicago Booth Page 26

708-824-0058

773-378-8400

Richardson Seating FSE Division Page 18 312-829-4040

Seating Hub 773-379-7777

Trendler Inc 773-255-4407

Waco Manufacturing 312-733-0054

BAR SUPPLIES

Ramar Supply Co Page 13

708-233-0808

Alfa Restaurant Supply 773-588-6688

Schultz Supply 708-652-2020

BATCH FREEZERS

Kool Technologies Page 23

BBQ SAUCE

Ken’s Foods Page 48

630-483-2256

800-633-5800

Red Gold 765-557-5500

BBQ SAUCE- RUBS & SEASONINGS

Pork Mafia Inc

BEEF

312-543-5368

MacCARB Page 22

BEER INVENTORY CONTROL

Sculpture Hospitality

877-427-2499

CAKES & DESSERTS

Chicago Sweet Connection Page 07 773-283-4430

Eli’s Cheesecake 773-736-7417

CALAMARI

Fisherman’s Pride Page 15 800-543-2110

CANNOLI & CANNOLI PRODUCTS

Lezza Spumoni & Desserts Page 24 708-547-5969

CARPET CLEANING

Sexton Group Floor Care Page 47 847-827-1188

CARRY OUT PACKAGING

Bulldog Packaging Page 39 630-458-1152

CASH & CARRY OUTLETS

Chef’s Kitchen/Dearborn Page 17 773-801-1600

CHAIR/BARSTOOL REPAIRS

Joe’s Furniture Upholstery Page 16 773-965-4828

CHAIRS

Dearborn Sourcing LLC Page 29 312-243-6214

Richardson Seating FSE Division Page 18 312-829-4040

Trendler Inc 773-255-4407

CHAIRS-COMMERCIAL

Chicago Booth Page 26 773-378-8400

Seating Hub 773-379-7777

Waco Manufacturing 312-733-0054

CHAIRS-REPAIR & RESTORATION

Joe’s Furniture Upholstery Page 16 773-965-4828

CHEESECAKES

Eli’s Cheesecakes 773-736-7417

CHEESES

WisconCaputo Cheese 708-450-0074

CHICKEN-PROGRAMS

FSI/Foodservice Solutions

CHILI

847-719-6088

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

CLASSIFIED ADVERTISING

Food Industry News

CLEANING PRODUCTS

847-699-3300

C-Soap a div of CSI Coker Service Page 40 888-908-5600

SuperClean 847-361-0289

CLEANING SERVICES

Cruz’ s Cleaning Services Page 18 630-379-3732 CO2

MacCARB Page 22 877-427-2499

COFFEE ROASTERS

Big Shoulders Coffee Page 44

Tec Foods Inc

312-846-1439

773-638-5310

Tugboat Coffee 630-390-6613

COFFEE SHOP PRODUCTS

Boba Direct Page 06 866-4US-BOBA

COLD STORAGE

McCook Cold Storage

COMPRESSED GAS

708-387-2585

MacCARB Page 22 877-427-2499

CONDIMENTS

Red Gold

765-557-5500

Sahara Harissa 585-755-0695

CONSULTANTSBBQ

Pork Mafia Inc

CONTRACT LABOR PROVIDERS

312-543-5368

Midway Staffing Page 40 708-397-8800

CONTRACT MANUFACTURING

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

COOKING EQUIPMENT

Ramar Supply Co Page 13 708-233-0808

Berkel Midwest 800-921-9151

COOKING EQUIPMENT-REPAIR

Mr Appliance of West Loop Page 02 312-626-5467

Berkel Midwest 800-921-9151

CO-PACKERS

Chicago Pastry Company 630-529-6391

CORNED BEEF

Papa Charlie’s

CORNED BEEF-FRESH

Vienna Beef

CORPORATE GIFTS

Vienna Beef

COST REDUCTION EXPERT

Sculpture Hospitality Page 27

CPA FIRMS

CREPE BATTER

Tec Foods Inc

CULINARY SERVICES

773-522-7900

773-278-7800

773-278-7800

773-454-1300

Ahlbeck Cook & Associates Page 30 847-334-9798

773-638-5310

Charlie Baggs Inc Page 41 312-523-5238

DAIRY-DISTRIBUTOR

Instantwhip Chicago Page 43 773-235-5588

DAIRY-PRODUCTS

V Marchese Produce Page 45 414-289-0995

DELIVERY SERVICE

Final Mile X Page 13 630-269-8581

DESSERT SUPPLIES

Fox Valley Farms 630-231-3005

DESSERTS

Chicago Sweet Connection Page 07 773-283-4430

Eli’s Cheesecakes 773-736-7417

Fox Valley Farms 630-231-3005

DESSERTS-WHOLESALE

Lezza Spumoni & Desserts Page 24 708-547-5969

DIRECT MAIL PROGRAMS

Food Industry News 847-699-3300

DISHWASHING & CHEMICALS

C-Soap a div of CSI Coker Service Page 40 888-908-5600

DISINFECTING SERVICES

Sexton Group Floor Care Page 47 847-827-1188

DISPOSABLE PACKAGING

Berkel Midwest 800-921-9151

DISPOSABLE TOWELSPREMIUM

Naptec Paper 846-200-3344

DRAM SHOP INSURANCE

Heil & Heil Insurance Agency Page 30 847-866-7400

Serpe Insurance Page 05 773-871-0809

DRAPERIES-CLEANING

Sexton Complete Care Page 47 847-827-1188

DUCT CLEANING

Enviromatic Corp of America Page 05

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 Page 11

ENDORSED VENDOR PARTNER

Employco USA Page 11

FOOD PLANT STAFFING & LABOR

Midway Staffing Page 40

FOOD PRODUCT DEVELOPMENT

708-397-8800

Charlie Baggs Inc Page 41 312-523-5238

FOOD PRODUCTS

Devanco Foods Page 19 847-228-7070

El Greg Food Expressions Page 23 773-478-9050

Royal Rolls Gourmet Egg Roll Page 21 312-563-0299

Neil Jones

630-920-0000

630-920-0000

J&J Gaming Page 29 833-788-1949

ENERGY BROKER

Century Energy Solutions Page 03

ESPRESSO-COFFEE

630-817-3164

Big Shoulders Coffee Page 44 312-846-1439

ETHNIC FOODS

Kikkoman Sales USA Page 14

FAUCETSCOMMERCIAL

630-954-1244

The Faucet Professionals 847-282-0075

FILTERS-EXHAUST SYSTEMS

Olympia Maintenance 708-344-0344

FIRE SUPRESSION SYSTEMS

Fredriksen Fire Equipment Co Page 05

630-595-9500

Fox Valley Fire & Safety 847-695-5990

FIRE-EXTINGUISHERS

Fredriksen Fire Equipment Co Page 05

630-595-9500

Fox Valley Fire & Safety 847-695-5990

FLOOR INSTALLATION & MAINTENANCE

Sexton Complete Floor Care Page 47 847-827-1188

FOOD DISTRIBUTORS

Chef’s Kitchen/Dearborn Page 17 773-801-1600

Devanco Foods Page 19 847-228-7070

Natural Food amd Beverage Co Page 13 630-350-1700

V Marchese Produce Page 45 414-289-0995

Alfa Restaurant Supply 773-588-6688

Anichini Brothers 312-644-8004

Artisan Specialty Foods 708-762-5238

Chef’s Quality Meats 708-333-0880

Olympia Food Industries 847-349-9358

Performance Foodservice 630-896-1991

Tec Foods Inc 773-638-5310

FOOD INVENTORY CONTROL

Sculpture Hospitality Page 27

FOOD PHOTOGRAPHY

773-454-1300

Food Photo Studio Page 18 630-283-0038

HALAL FOOD PRODUCTS

Devanco Foods Page 19 847-228-7070

HAMBURGER PATTY MANUFACTURER

Devanco Foods Page 19 847-228-7070

HARISSA SAUCE

Sahara Harissa 585-755-0695

HEALTH INSURANCE

Employco USA Page 11 630-920-0000

HEATING & AIR CONDITIONER SERVICE & REP

Mechanical 24 Page 26 847-987-9738

HELIUM

MacCARB Page 22 877-427-2499

HIGH PRESSURE PROCESSING (HPP)

Hospitality Innovation Brands

HOOD CLEANING

708-935-4802

Rampro Facilities Services 224-639-6378

HOOD EXHAUST & FAN CLEANING

Enviromatic Corp of America Page 05 800-325-8476

Olympia Maintenance 708-344-0344

HOT DOGS

Crawford Sausage

773-277-3095

Vienna Beef 773-278-7800

ICE CREAM

Instantwhip Chicago Page 43 773-235-5588

Fox Valley Farms 630-231-3005

ICE CREAM EQUIPMENT REPAIR & SUPPLY

Kool Technologies Page 23 630-483-2256

ICE CREAM-EQUIPMENT & SUPPLY

Kool Technologies Page 23 630-483-2256

ICE CREAM-YOGURT

Instantwhip Chicago Page 43 773-235-5588

ICE MACHINE REPAIR & SANITIZING

Major Appliance Service 708-447-4100

ICE MACHINES

Redco Foodservice Equipment

ICE MACHINES-SALES-RENTAL OR LEASING

800-722-5460

Empire Cooler Service Page 25 312-733-3900 Ice Solutions 24 847-987-9738

INSURANCE

Cacciatore Insurance Page 08

312-264-6055

Heil & Heil Insurance Agency Page 30 847-866-7400

Serpe Insurance Page 05 773-871-0809

ISU Northwest Insurance Services 847-310-0400 Society Insurance 888-576-2438

INSURANCE SERVICES

Cacciatore Insurance Page 08 312-264-6055

Serpe Insurance Page 05 773-871-0809

Gus Romas 847-525-2846

INSURANCE UNDERWRITTING

Society Insurance 888-576-2438

INSURANCE-INDUSTRIAL & COMMERCIAL

Cacciatore Insurance Page 08 312-264-6055

Heil & Heil Insurance Agency Page 30 847-866-7400

INTERIOR DESIGN

Ullo Designs

INTERIOR DESIGNERS

312-296-8556

Sarfatty Associates 847-920-1100

INTERNET ADVERTISING

Food Industry News 847-699-3300

ITALIAN BEEF

Devanco Foods Page 19 847-228-7070

Serrelli’s Foods Page 26 877-385-BEEF

Papa Charlie’s 773-522-7900

ITALIAN FOOD SPECIALTIES

E Formella & Sons Page 25 708-598-0909

ITALIAN SAUSAGE

Anichini Brothers 312-644-8004

JANITOR-SUPPLIES

Ramar Supply Co Page 13 708-233-0808

JAPANESE-FOOD PRODUCTS

Kikkoman Sales USA Page 14 630-954-1244

JUICER REPAIR & MAINTENANCE

Up ‘N Adam Service & Supply Inc Page 12 877-876-2326

Berkel Midwest 800-921-9151

JUICERS-FRUIT & VEGETABLES

Berkel Midwest 800-921-9151

KETCHUP

Red Gold

KIOSKSORDERING & POS

KITCHEN EQUIPMENT

A D E Foodservice Equipment

630-628-0811

Berkel Midwest 800-921-9151

KITCHEN FLOORING

Sexton Complete Floor Care Page 47 847-827-1188

KITCHEN-EXHAUST SYSTEMS/CLEANING

Enviromatic Corp of America Page 05 800-325-8476

Olympia Maintenance 708-344-0344

LABOR MANAGEMENT SERVICES

Midway Staffing Page 40 708-397-8800

LAW FIRMS

Tuckey Law 312-701-2200

LINEN SUPPLY & RENTAL SERVICE

Cosmopolitan Textile 773-254-6100

LIQUOR INVENTORY CONTROL

Sculpture Hospitality Page 27 773-454-1300

LIQUOR LIABILITY INSURANCE

Heil & Heil Insurance Agency Page 30 847-866-7400

Serpe Insurance Page 05 773-871-0809

MAYONNAISE

Columbus Vegetable Oils Page 09 773-265-6500

MEAT PROCESSING EQUIP SALES & SERVICE

Berkel Midwest 800-921-9151

MEATBALLS

Rosina Real Italian Style 888-767-4621

MEATS -WHOLE PIGS-GOATS-LAMB

Park Packing Company Page 40 773-254-0100

MEAT-WHOLESALE

Devanco Foods Page 19 847-228-7070

New S B L Inc Page 31 773-376-8280

Park Packing Company Page 40 773-254-0100

Anichini Brothers 312-644-8004

Chef’s Quality Meats 708-333-0880

International Meat Company 773-622-1400

MEDITERRANEAN FOODS

Olympia Food Industries 847-349-9358

Sahara Harrisa 585-755-0695

MENUS-CUSTOM PRINTED

Accurate Printing 708-824-0058

MEXICAN FOOD PRODUCTS

Xacho LLC 331-777-0629

MILK

Instantwhip Chicago Page 43 773-235-5588

NAPKINSCUSTOM PRINTED DISPOSABLE

Naptec Paper

NAPKINS & TABLES CUSTOM PRINTED

Naptec Paper

NEIGHBORHOOD MARKETING

LED Billboard Trucks

NITROGEN

MacCARB Page 22

NUTS-BULK

765-557-5500

Infi USA 888-857-9831

846-200-3344

846-200-3344

312-924-7979

877-427-2499

Oleic Solutions Page 18 331-214-0436

OIL- SUNFLOWER

Oleic Solutions Page 18 331-214-0436

OIL-FRYING

RTI Restaurant Technologies Inc Page 28 312-504-4565

OILS & FATS-COOKING

Columbus Vegetable Oils Page 09 773-265-6500

RTI Restaurant Technologies Inc Page 28 312-504-4565

OILS & SHORTENING

Columbus Vegetable Oils Page 09 773-265-6500

OILS & VINEGAR

Pastorelli Foods

OILS- FILTERING & RECYCLING

800-SOS-AUCY

RTI Restaurant Technologies Inc Page 28 312-504-4565

OILS-COOKING/BULK

Columbus Vegetable Oils Page 09 773-265-6500

OLIVE OILS

Columbus Vegetable Oils Page 09 773-265-6500

ORDERING TERMINALS

Infi USA 888-857-9831

ORGANIC FOODS

Pastorelli Foods 800-SOS-AUCY

OVENS-PIZZA

Northern American Pizza & Culinary 630-395-9958

PAINTING CONTRACTORS

Sexton Complete Care Page 47 847-827-1188

PANCAKE-BATTER & MIX

Tec Foods Inc 773-638-5310

PAPER-PRODUCTS

Ramar Supply Co Page 13 708-233-0808

PARTY-FAVORS & SUPPLIES

Ramar Supply Co Page 13 708-233-0808

PASTA-FRESH AND FROZEN

Pastafresh Home Made Pasta

PASTA-PRODUCTS

PATIO ENCLOSURES Thatcher Oaks Awnings Page 08 630-833-5700

REAL ESTATE LAW

Reveliotis Law PC Page 44 312-230-0160

REALTORS

Christna Morris Realtor 773-727-1069

REFRIGERATION

Redco Foodservice Equipment

REFRIGERATION EQUIPMENT REPAIR

800-722-5460

CSI Page 10 888-908-5600

Kool Technologies Page 23 630-483-2256

Mechanical 24 Page 26 847-987-9738

REFRIGERATION SERVICE

Ice Solutions 24 847-987-9738

REFRIGERATION-EQUIP/COMMERCIAL

Custom Cooler & Freezer Page 28 630-879-3131

RESTAURANT CLEANING SERVICE

Cruz’s Cleaning Service Page 18 630-379-3732

RESTAURANT CONSULTANTS

Stanovich Hospitality 708-359-1911

RESTAURANT DESIGN

Ullo Designs 312-296-8556

RESTAURANT EQUIP MANUFACTURERS

EmberGlo Page 23 866-705-0515

RESTAURANT EQUIPMENT

Optimal Automatics Page 12 847-439-9110

Prairie View Industries Page 32 800-554-7267

Wood Food Systems Page 17 847-949-9663

Berkel Midwest 800-921-9151

FSI/Foodservice Solutions 847-719-6088

Losurdo Inc 630-833-4650

RESTAURANT EQUIPMENT & SUPPLIES

Custom Cooler & Freezer Page 28 630-879-3131

Ramar Supply Co Page 13 708-233-0808

Alfa Restaurant Supply 773-588-6688

Berkel Midwest 800-921-9151

Schultz Supply 708-652-2020

RESTAURANT EQUIPMENT PARTS

CSI Page 10 888-908-5600

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT REPAIR

CSI Page 10 888-908-5600

RM Services Page 20 331-300-7955

Up ‘N Adam Service & Supplu Inc Page 12 877-876-2326

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT REPAIR SERVICE

Mr Appliance of West Loop Page 02 312-626-5467

Berkel Midwest 800-921-9151

Major Appliance Service 708-447-4100

RESTAURANT EQUIPMENT-NEW & USED

K & L Liquidation Page 10 847-854-9913

March Quality Used & New Equip Page 24 800-210-5895

Berkel Midwest 800-921-9151

RESTAURANT FURNITURE

Richardson Seating FSE Division Page 18 312-829-4040

RESTAURANT INSURANCE

Society Insurance 888-576-2438

RESTAURANT REAL ESTATE SALES

John Moauro Home Finders USA

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

RE-UPHOLSTERY

Chicago Booth Page 26 773-378-8400

Joe’s Furniture Upholstery Page 16 773-965-4828

ROOF TOP GREASE CONTAINMENT SYSTEMS

Enviromatic Corp of America Page 05 800-325-8476

ROOFS-SALES-REPAIR & MAINTENANCE

Care Sheet Metal & Roofing Page 04 708-387-9784

RUBS

Char Crust Page 20 773-528-0600

SALAD-DRESSINGS

Ken’s Foods Page 48 800-633-5800

SALAD-DRESSINGS & OILS

Columbus Vegetable Oils Page 09 773-265-6500

Tec Foods Inc 773-638-5310

SANITATION CERTIFICATION

Illinois Restaurant Association Page 12 312-787-4000

SAUCES

Sahara Harissa 585-755-0695

SAUSAGE

Anichini Brothers 312-644-8004

Crawford Sausage 773-277-3095

Vienna Beef 773-278-7800

SCALES

Berkel Midwest 800-921-9151

SCALES-SALES & REPAIR

Accurate Scale Company 773-847-1820

SEAFOOD

Fisherman’s Pride Page 15 800-543-2110

SEASONING BLENDS

Rollicking Buckaroo 415-737-5265

SEATING

Dearborn Sourcing LLC Page 29 312-243-6214

Seating Hub 773-379-7777

Trendler Inc 773-255-4407

Waco Manufacturing 312-733-0054

SELF-SERVICE ORDERING KIOSKS

Infi USA 888-857-9831

SERV SAFE FOOD SAFETY CERTIFICATION

Badger Food Service Consulting 262-902-2947

SEWER(MAINT)-RODDING & JETTING

Tierra Environmental Page 23 888-551-1998

SHAKE MIX

Fox Valley Farms

SHORTENING

630-231-3005

Columbus Vegetable Oils Page 09 773-265-6500

SLICERSAUTOMATED

Berkel Midwest

800-921-9151

CES Nationwide 773-533-3333

SLICERS-SALES & SERVICE

Berkel Midwest

SLOT MACHINES

800-921-9151

J&J Gaming Page 29 833-788-1949

SOCIAL MEDIA MARKETING

Chicago Social Media Mktg. Group Page 42 847-387-9873

SOFT DRINKS

PepsiCo Foodservice

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies Page 23

SOFT SERVICE MIX

Fox Valley Farms

SOUP BASES

Tec Foods Inc

SOUPS

Bistro Soups (Div of Vienna Beef)

773-893-2319

630-483-2256

630-231-3005

773-638-5310

773-278-7800

Vienna Beef 773-278-7800

SPICES

Tec Foods Inc

SPICES & SEASONING BLENDS

773-638-5310

Char Crust Page 20 773-528-0600

SPIRITS

R Jelinek Midwest

STAFFING AGENCIES

Midway Staffing Page 40

STAINLESS STEEL EQUIPMENT

Prairie View Industries Page 32

STEAM CLEANING

Olympia Maintenance

SUPERMARKET EQUIPMENT

Berkel Midwest

708-691-3895

708-397-8800

800-554-7267

708-344-0344

800-921-9151

CES Nationwide 773-533-3333

SUPERMARKET EQUIPMENT REPAIR

Up ‘N Adam Service & Supply Inc Page 12 877-876-2326

Berkel Midwest 800-921-9151

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest 800-921-9151

TABLES-ALL TYPES

Chicago Booth Page 26

TAX PAYMENTS

Cook County Treasurers Office

THEATERS AND VENUES

TOMATO

TRADE PUBLICATIONS

Food

312-443-5100

773-378-8400

Richardson Seating FSE Division Page 18 312-829-4040

Waco Manufacturing 312-733-0054

TAMALES

Supreme Frozen Products

TAX APPEALS (PROPERTY)

773-622-3777

Reveliotis Law PC Page 44 312-230-0160

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

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

Free Food Tastings and Raffle Prizes.

Restaurant Marketing BOOT CAMP –

Tuesday, March 3

Our March Shmoozefest will feature a powerhouse panel of professionals who have dedicated their careers to generating business within the region’s $52 billion food industry. This educational and idea-driven discussion will deliver practical insights you can use immediately.

The panel includes Janelle Iacchino, a seasoned marketing strategist who will share why culture and strategy are essential foundations for any successful marketing effort, and how aligning the two drives real results.

Also joining the discussion is Todor Krecu, a social media and Google Business Profile expert and Level 10 Google Maps contributor with over 30,000 photos that have been viewed millions of times. His focus is working with restaurants on mobile marketing, mobile apps, and platforms such as Facebook, Instagram, X, YouTube, Foursquare, Meetup, and LinkedIn. Todor brings more than 20 years of passion and experience serving the food service community.

Rounding out the panel is Nick Theodosis, owner of Dengeos restaurants, a three-location operator that has built generations of loyal customers and generated tens of millions in sales. Nick will share principles he uses to stay relevant, attract new guests, and keep his restaurants and customer base growing.

The panel will be moderated by Cary Miller of Food Industry News, who has spent more than four decades in the food industry in operations and supporting suppliers through marketing, promotion, and industry connections.

This educational session will take place Tuesday, March 3, from 5 – 6 p.m. at Moretti’s in Edison Park. No RSVP is required – just show up and bring plenty of business cards. Immediately following the panel discussion, enjoy networking, free food tastings, free raffle prizes, great conversations, and fun with your industry friends and colleagues. Don’t miss it.

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States Cutting Grocery Tax

Marriott Bonvoy to Deliver Exclusive FIFA World Cup 2026 Experiences

Marriott Bonvoy home to 30+ extraordinary hotel brands, is teaming up with FIFA World Cup 2026 as the tournament returns to North America for the first time in 32 years. As the Official Hotel Supporter in North America of the FIFA World Cup 2026, Marriott Bonvoy will bring fans together across the three host countries, providing a welcoming home base for unforgettable hotel stays and lifelong memories during the historic tournament.

All tournament long, Marriott Bonvoy’s portfolio of hotels and curated fan activations will provide inside access to the FIFA World Cup™ action through immersive hotel stays, new Marriott Bonvoy Moments, exclusive packages, and one-of-a-kind drops, with more to be revealed as the tournament approaches. With dozens of properties within each host city across Canada, Mexico

As 2026 kicks off, states continue to reduce or do away with their sales taxes on grocery items. On Jan. 1, Arkansas and Illinois ended their statewide taxes of 0.125% and 1%, respectively, on groceries. Groceries are still subject to local sales tax in both states, with the Jacksonville JournalCourier reporting that more than half of Illinois residents will continue to pay a local grocery tax.

– Source: Grocery Dive

and the United States, Marriott Bonvoy will be with fans every step of their journey, fueling exploration, connection, and passion for the world’s game.

With over six million fans set to attend matches and six billion people expected to engage with the tournament from all corners of the globe, FIFA World Cup 2026 will be a game-changing event. Featuring 48 teams, 104 matches, three host countries and 16 host cities for the first time, the tournament will ignite North America and unite the world from Thursday, June 11 to Sunday, July 19.

Michelin Guide Covers Southwest

The Michelin Guide is expanding to the American Southwest, including Utah for the first time in its 2026 edition . The guide will evaluate restaurants in Utah, Arizona, Nevada and New Mexico, highlighting the region’s diverse culinary scene and attracting gastronomic tourism.

Local chefs have already gained national attention, with Salt Lake City’s Mazza Cafe and Urban Hill being named James Beard Award finalists this year.

– Source: Axios

McDonald’s and Crayola Partner on Happy Meal Promo

Crayola and McDonald’s have launched their first global partnership, introducing a space-themed Happy Meal experience in over 60 countries through March 2026. The promotion features co-branded activity kits and toys that encourage creative, hands-on play, along with a digital component where children can scan and animate their creations. The campaign highlights artwork by children, integrates Crayola products like colored pencils into Happy Meals, and aims to give families meaningful creative experiences across both physical and digital formats.

– Source: restaurantnewsresource.com

Trending: Wagyu Beef Tallow Spray

Whole Foods has identified beef tallow as a significant culinary trend for 2026, highlighting South Chicago Packing’s Wagyu Beef Tallow Spray. Chef Jonathan Zaragoza and culinary instructor Matt Groark praise the spray for its rich flavor and high smoke point, making it ideal for searing and roasting. Zaragoza notes that the spray provides the depth of fat rendering without the need for extensive preparation, while Groark highlights its ability to create a professionallevel crust on meats and enhance the texture of vegetables.

– Source: Food & Wine

What New Trends Mean for Restaurants in 2026

Restaurants that thrive in 2026 are those that:

1. Offer spontaneity and value. Flexible booking options, early-day deals, and dynamic promotions attract more covers.

2. Create memorable experiences. Events, pop-ups, and immersive menus help restaurants stand out in a busy marketplace.

3. Adjust interiors for social, shareable moments. Spaces that look and feel good on- and off-screen keep diners talking.

4. Lean into group dining. Better planning and private dining options help accommodate larger parties.

5. Use data and technology wisely. personalization tools like AI discovery can bring diners in more efficiently.

These trends show diners looking for connection, novelty, diversity, and value – blending comfort and excitement to make every meal count. – Source: opentable.com

Boost Dine-In Sales and Foot Traffic

For over 20 years our focus has been on helping restaurants maximize their online presence and turning local dining spots into must-visit, viral sensations.

Great marketing doesn’t cost — it pays. Our services are affordable and effective.

Contact Todor Krecu for a FREE consultation and discover how we can help. We succeed where others have failed.

Let’s Grow Your Business Together. Call Todor: 847-387-9873 tkrecu@gmail.com Chicago Social Media Marketing Group LLC

Act like an owner and know every detail of your business.

A cornerstone of F4CA’s impact is the Yes, Chef! Culinary Camp, a free, yearround program launched in 2016 that serves economically disadvantaged high school students, primarily from Chicago Public Schools. Designed for students ages 13–18 from schools where at least 68% of households are considered low income, the program delivers hands-on culinary and nutrition education alongside career readiness training. Students learn practical, portable life skills including meal scaling, economical cooking, sustainability, and nutrition, while cultural foodways are thoughtfully integrated into the curriculum. The program also fosters collaboration and bonding among students from different schools and communities.

F4CA’s long-standing scholarship program has awarded nearly $3 million to more than 500 students since its founding in 2008, helping remove financial barriers to higher education and professional training. Among its most notable awards is the Ray Geraldson, Jr. Scholarship, presented annually to a Yes, Chef! participant pursuing a college education in culinary or hospitality fields.

Through partnerships with Chicago Public Schools, the Careers Through Culinary Arts Program (C-CAP), The Chopping Block, and chef partners throughout Chicagoland, F4CA has supported nearly 1,000 students to date. Whether students pursue college or enter the workforce directly, F4CA is creating viable, sustainable career pathways while strengthening the future of Chicago’s food industry.

WAYS TO GET INVOLVED:

• Donate: Online via PayPal or checks payable to Foundation for Culinary Arts

• Mentor: Support emerging culinary and hospitality professionals

• Volunteer: Participate in programs and events

• Host Fundraising Events: From community walks to golf outings

• Corporate Sponsorship: Partner to support programming efforts

• Create Named Scholarships: Contact info@f4ca.org

“F4CA” continued from front page

2026 Honeymoon Destinations and Wedding Trends

Honeyfund, the leading honeymoon registry used by more than 1.5 million couples, released its 2026 Honeymoon Destinations & Wedding Travel Trends Report, offering the most comprehensive public dataset on modevrn honeymoon and destination wedding planning behaviors.

• Hawaii remains the #1 honeymoon destination for 2026, followed by Italy (#2) and Japan (#3) –marking Japan’s highest ranking ever.

• Mexico falls out of the Top 3 for the first time in eight years.

• Honeymoon budgets remain strong at $6,500 on average, with couples allocating 26% of their total wedding spend to the trip, compared to the traditional 10% guidance.

• 23% of honeymoons are domestic, reflecting a rise in “passport-free” destinations and affordable U.S. gems.

• 31% of weddings are destination weddings, with Italy, the Bahamas, and Mexico leading internationally; Florida, California, and Hawaii lead domestically.

• 1 in 4 couples use AI to assist with wedding or honeymoon planning – primarily for itineraries, budgeting, décor mockups, and travel comparisons.

– Source: Honeyfund

Chains Ramp Up High Protein Items

Chipotle Mexican Grill, The Coffee Bean & Tea Leaf and Caribou Coffee are introducing new menu items focused on protein and seasonal flavors. Chipotle’s high-protein menu includes items with up to 81 grams of protein, including the double high-protein bowl and a protein snack cup. The Coffee Bean & Tea Leaf’s limited-time protein lattes feature 20 grams of protein in each cup and Caribou Coffee’s breakfast bowls offer up to 16 grams of protein. – Source: Food Business News

Large-Scale Benihana Expansion

The ONE Group announced a major expansion, signing an agreement to open ten new Benihana and Benihana Express locations in the Greater San Francisco Bay Area, marking the company’s largest asset-light development to date. The plan includes three franchised Benihana restaurants, two joint venture locations openting in 2026, and five licensed Benihana Express units to be developed over the next seven years. Additionally, the company is expanding its presence in sports and entertainment venues. It renewed a three-year concession agreement at Phoenix’s Mortgage Matchup Center, adding STK-branded offerings, and secured a new three-year Benihana concession at UBS Arena in New York, further strengthening its footprint alongside its existing Yankee Stadium location. – Source: Restaurant News Resource

Your Welding Shop On Wheels

If It’s Stainless Steel, We Can Repair It!

KOP Industries: On-Site Welding & Fabrication

www.kopindustries.com

Art Kopacek: 630 - 930 - 9516

Serving the Food Industry for Over 40 Years

The International Pizza Expo Is Coming - March 2026

For over 40 years, International Pizza Expo has reigned as the industry’s biggest event, and it’s only getting better!

Join thousands of pizzeria professionals in Las Vegas for three action-packed days celebrating all things pizza. From world-class competitions and hands-on demos to expert-led seminars and an unmatched exhibitor showcase featuring global suppliers, this is your chance to connect, learn, and elevate your craft.

Don’t miss the excitement. This is where the pizza industry comes to thrive!

Location

Las Vegas Convention Center: West Exhibit Hall, Las Vegas, Nevada Show Floor Dates and Hours

Tuesday - Thursday, March 24 - 26, 2026

Tuesday: 10 a.m. - 4:30 p.m.

Wednesday: 10 a.m. - 4:30 p.m.

Thursday: 10 a.m. - 3 p.m.

For more info, visit https://pizzaexpo.pizzatoday.com

Signia by Hilton: Indianapolis

Expected to open in fall 2026, Signia by Hilton Indianapolis will become the city’s tallest hotel. Owned by the City of Indianapolis and operated by the Capital Improvement Board of Managers of Marion County, Indiana, with management by Hilton, the property will feature seven distinct culinary concepts, a rooftop sky bar and pool, state-of-the-art fitness center, wellness-focused guest rooms, and Club Signia, a premium offering that elevates the entire stay. There will be nearly 100,000 square feet of versatile meeting space, including a 50,000-square-foot ballroom with direct access to the convention center and Lucas Oil Stadium via a skywalk.

Key Food and Beverage Trends

Lyons Magnus has released its 2026 food and beverage trend forecast, highlighting key trends, including gut-friendly wellness, unconventional flavors and a tea renaissance. “These trends aren’t just predictions; they are the road map we’re already using to help our customers create menu items consumers can’t stop craving,” Lyons chef Branton Worrell says.

– Source: Candy & Snack Today

Celebrity Cruises Is Offering More Ways to Explore

The Caribbean, Asia And South America with Unforgettable 2027-2028 Vacations

Guests can discover something new in every corner of the world, as Celebrity Cruises unveils its 2027 and 2028 itineraries in the Caribbean, Asia and South America. Sailings across these three continents will take guests on spectacular voyages to 131 destinations across 42 countries, while unique ports and overnight stays offer unforgettable experiences. Celebrity’s newest ship, Celebrity Xcel, returns to the Caribbean for a third season, once again offering guests an immersive connection to the region, both ashore and aboard through The Bazaar, a one-of-a-kind destination experience. Meanwhile, Celebrity Solstice will embark on its second season in Asia, following its modernization, delivering fresh onboard offerings and unforgettable adventures on land.

Highlights of the 2027-2028 Caribbean, Winter Asia and South America seasons include:

• Guests can enjoy Celebrity Cruises’ first-ever dedicated Grand Turk itineraries in the Caribbean.

• Once-in-a-lifetime experiences await with four sailings through the Panama Canal on Celebrity Ascent.

• Guests can discover more of Asia with 123 opportunities to explore destinations for more than 10 hours.

• On Celebrity Solstice, an overnight stay in Hong Kong on New Year’s Eve will offer an unforgettable way to ring in 2028.

• 14-night sailings on Celebrity Equinox will bring guests to 17 destinations across seven countries in South America and Antarctica.

• Eight ships sailing from four Florida ports will take guests on elevated escapes in the Caribbean Experience paradise with Celebrity Cruises 2027 and 2028 itineraries in the Caribbean. Eight ships will sail to 65 destinations, bringing guests to some of the best beaches in the world with stunning landscapes, and endless opportunities to restore and explore.

Year-round, seven-night sailings on Celebrity Beyond from Miami and Fort Lauderdale include the chance for guests to experience Celebrity’s first dedicated program to Grand Turk, Turks and Caicos; visit Perfect Day at CocoCay; or explore Aruba, Bonaire and Curacao. Guests can unwind at Royal Caribbean Group’s award-winning private island destination that combines the best of beachside bliss and sun-soaked excitement, or stroll through Curacao’s colorfully quaint capital city Willemstad, a UNESCO World Heritage Site.

On Celebrity Ascent , guests can enjoy 10- to 14-night sailings in the Southern Caribbean with more sailings than ever before through the historic Panama Canal and to destinations like Antigua, St. Lucia and Barbados. Celebrity Xcel will once again immerse guests in the Caribbean both on and off the ship with seven-night sailings throughout the eastern and western Caribbean. On land, guests will unwind on Grand Cayman’s famous Seven Mile Beach, St. Thomas’ Magens Bay, or St. Kitts’ Cockleshell Bay.

Guests can find weekend getaways from Fort Lauderdale on Celebrity Reflection, which continues to offer three- and four-night sailings year-round to Perfect Day at CocoCay, Bimini, Nassau, and Key West, perfect for a quick recharge in the Caribbean. For more info visit celebritycruises.com.

Celebrity Cruises delivers an elevated premium vacation experience across their fleet of ocean and river ships traveling to over 300 destinations across more than 70 countries spanning all seven continents. Uniquely offering the intimate feel and thoughtful service of small ships, with the variety and excitement of bigger ones, guests can explore the world or get away from it for a little while. With every detail elevated beyond expectations, guests will never want to vacation any other way. An industry pioneer for more than 35 years, each Celebrity vacation offers experiences you won’t find anywhere else.