Food industry news january 2016 web

FOOD INDUSTRY NEWS JANUARY 2016

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JANUARY 2016

Q-BBQ TAKES ON INDIANA

CONTENTS TRAVEL: GLOBUS .............................................6 AROUND CHICAGO: JIM’S ORIGINAL & EXPRESS GRILL ... 8 CHEF PROFILE ............................................. 14 CHICAGOLAND NEWS ...................................... 18 NATIONAL NEWS ........................................... 25 DINING WITH MS. X ....................................... 30 PEOPLE SELLING THE INDUSTRY ........................ 32 DIRECTORY & CLASSIFIEDS ............................... 41

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Award-Winning QBBQ Restaurant has opened in Schererville, Indiana. Q-BBQ, a leader in the recent renaissance of upscale BBQ, made their way across the state line, bringing 22-hour hickory-smoked Brisket, dry-rubbed Memphis chicken wings, 4-Cheese Mac-Q-Roni, and of course ribs. Their award winning “always-smoked, never-broiled” ribs won the “People’s Choice” award at the 2015 Ribfest Chicago.

Q-BBQ is known for their menu, but Michael LaPidus, owner of QBBQ, knows it’s about

more than just making great food. “It’s our legendary service that drives who we are. BBQ is a really, really enjoyable meal that’s meant to be shared with family and friends and neighbors.

We’ve become an active part of the communities in the Chicago area and we are really excited to join Indiana’s Schererville neighborhood.”

The restaurant is located at 79 US HWY 41, Suite 200 next to Whole Foods, joining other fast-casual players like Panera Bread, Potbelly Sandwich Works, Qdoba Mexican Grill and To-

mato Bar Pizza Bakery.

“There’s just a lot of energy there,” LaPidus said.

“People are hungry for something new. It’s the right income level there.

Continued on page 36

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Food Industry News® January 2016

Producing Their Own Energy

Leading The Artisan Bread Movement Since 1886

Energy is a hot topic around the world these days, and some U.S. orKOP 312_Layout 1 ganizations are starting to do something about it. According to a study

by Deloitte, 55 percent of large U.S. businesses (those with over 250 employees) now generate some portion of their own electricity on site.

Thirteen percent produce electricity with wind or solar power; 9 percent get power from on-site generators using fuel cells, and another 9 percent generate it from a process known as combined heat and power (CHP). The rest use fossil fuel generators.

They’re not just doing it to feel good, either—79 percent view creating their own energy as essential to maintaining a competitive advantage.

Food INdustry News

1440 Renaissance Drive, Park Ridge, IL

847-699-3300

Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Bob Zimmerman, Independent Advertising Consultant 312-953-2317 JoAnn Cannon Independent Media Sales Representative 630-545-0306 ––––– James Contis 1927-2013 Food Industry News Issue 1, January 2016 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call

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or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein.

Copyright © 2016 Foodservice Publishing Co., Inc.

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Taco Bell Goes Cage Free

Taco Bell joined a growing list of restaurant chains vowing to switch to 100% cage-free eggs at its 6,000 US eateries, and it’s racing to be first. The chain said it will make the change complete by Jan. 1, 2017, even as it continues to promote breakfast items such as the A.M. Crunchwrap and Biscuit Taco. – Reuters

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Innovation and Solutions Reign at Riverside Foods

Riverside Foods is more than a manufacturer. Riverside Foods is an innovator. Since the family-owned company was founded in 1961, they 4932 N River Road have made it their mis847-678-8250 Schiller Park sion to not only thrive in the appetizer market, but to blaze their own trail by beating odds and thinking outside the box.

They have been able to create an unthinkably light cheese curd, a convenient spin on the sampler platter and an array of unique bite sized appetizers.

Riverside Foods recently released a cheese curd with their lightest breading ever. They are dusted so lightly that after frying there are visible bare spots. This innovation allows restaurants to serve a curd that has a higher percentage of cheese, eliminating that “bready” flavor.

Riverside noticed a significant problem amongst restaurant owners. The problem was that when a restaurant had a sampler platter on their menu, they had to guess on how much the platter costs them, what the cook times would be for the items, and counting out each individual item in the platter. Riverside changed the game World Class Coffee For A World Class City! for Sampler Platters by the Super SamROYAL CUP COFFEE AND TEA has been serving great coffee creating plers brand.

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Food Industry News® January 2016

Happy New Year!

A Word or Two From The Publisher

If

you are anything like the foodservice industry as a whole, 2015 saw exceptional growth and a roller coaster for supply costs, fuel costs plus an upsurge in locally-created food. Those who laughed off the organics, gluten-free and lower carb markets discovered that consumers are constantly changing tastes and desires, and we must be ready to capture all aspects of their spending habits.

2016 will be a year of fast-track Activity. As fuel prices plummet and consumer tastes continue to evolve, Chicago has found itself the Second city no more; we are the hub of culinary innovation, new craft brewing, amazing liquor start-ups and popup events. While there is a market for ingeniously rich beef, there is an influx of vegan and new diet options that are, in a word, yummy. There’s never been a better time in Chicagoland history to sample so many venues... And we’re trying them all.

Most of us now have apps to aid customers in finding our services. It’s essential to stay on top of technologies that keep our businesses growing, but it also demands that advertising revenue and effort is aimed at the right targets. Food Industry News is your best source for buying and selling in our field. Every subscriber is qualified, and every decision-maker reads us. Be assured that there is no better way to get in front of your audience than right here. And, since we’re now seen on the web, your products hit an even bigger market.

On behalf of Food Industry News, our staff and vendors, sales representatives as well as print and online teams, thank you for your support and readership; here’s wishing you a happy 2016 and a prosperous New Year.

Valerie Miller, Publisher

creating a line of bites.

These bites come with various fillings that give customers a new take to some of their favorite foods. The bites come in Philly Cheese Steak, Reuben, Ham & Cheese, Southwest, Mac & Cheese and Chocolate Chip Cookie. The Cookie Bite allows dessert to be a viable option for customers in the average bar or restaurant. The other options give restaurants

the opportunity to diversify their menu and offer more than just the standard French fry or onion ring.

Being innovative isn’t always about using cutting edge science. Sometimes being innovative can be as simple as opening up the customer to a new way to eat appetizers. The people at Riverside Foods have been able to accomplish this feat for over 54 years!

I am a slow walker, but I never walk back.

— Abraham Lincoln

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Food Industry News® January 2016

Happy New Year!

Leaving It TRAVEL With Valerie Miller Grease Trap Pumping To Your Heirs Odor Detection/Elimination $30 trillion dollars DESTINATION: GLOBUS FAMILY OF BRANDS Water Jetting in inheritances is ex7 24 Hou Day r Serv

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pected to pass from baby boomers to heirs over the next 30 to 40 years. The average American saves 50% of inheritances. The average inheritance for the wealthiest 5% of households is $1.1 million dollars with the next 45% leaving $183,000, and a bottom half leaving $68,000.

TIME TO TOUR: Survey Says…. We favor travel over many other life experiences

Streaming Gains Steam Over Traditional Viewing The days of planning your evening around a traditional TV schedule appear to be dwindling. A recent survey reported on the Tech Crunch website found that more U.S. consumers are cutting or at least loosening the cord—the TV cord, that is—and relying more on video streaming.

According to the survey of more than 3,100 consumers in the U.S. and Canada, ages 18 and older, 8.2 percent of pay TV subscribers quit their service in 2014, a rise of 1.3 percent over the previous year. Others aren’t completely getting out, but they are trimming their options: 45.2 percent reduced their level of cable or satellite service, 44.1 percent cut back on premium channels like HBO and Cinemax, and 17.2 percent decreased subscriptions to premium sports packages.

The growth of services like Netflix, Hulu, and Amazon Instant is driving the trend. Hope isn’t lost for suppliers of traditional TV, though, as 32.4 percent say they’re undecided about whether to opt out.

Hard work without talent is a shame, but talent without hard work is a tragedy.

— Robert Half

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The Littleton, Colorado-based group Voyagers, Inc. is the privately held company that markets and sells the Globus family of brands within the United States.

Globus, Cosmos, Monograms and Avalon Waterways offer travelers unparalled tour, independent travel package, river and small-ship options. Considered the world’s largest tour operator with more than 85 years of international travel experience, the Globus family of brands is dedicated to enriching the lives of travelers by turning foreign destinations into familiar harbors where the expertise of travel is forgotten and replaced by personal value. The Globus family of brands is a member of Sustainable Travel International. Consumers can book a Globus family of brands vacation or request brochures by visiting a preferred travel agent.

For more information visit www.globusfamily.com

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Happy New Year!

Food Industry News® January 2016

AROUND CHICAGO With Valerie Miller

JIM’S ORIGINAL –and - EXPRESS GRILL

McDonald’s Launches Stand-alone Coffee Shops

The first of stand-alone McDonald’s breakfest cafés has launched in Toronto, at the city’s gigantic transit hub Union Station. While they are calling this a trial phase, a second is already planned for this year. Becoming a café, has required inventing a line of pastries: croissants, cheese danishes, a Mini Chocolatine that “offers chocolate in every bite”, and these new McCafé Bakery items will also roll out in actual Canadian McDonald’s locations. –Portions from NEW YORK

Great salespeople have high energy, are extremely positive and thrive on helping people. Many of the best ones may be dealing with some insecurity in life and have a need to prove something, which enables them to overcome rejection and obstacles to scale great heights. – Barbara Corcoran

Let Your Spirituality Erase Daily Stress

Waitstaff, chefs, those who serve always put others first. So, tapping the power within –and without– needs to be invoked to recenter us at times of depleted energy or emotional toil.

“Spirit” is “the force within a person that is believed to give the body life, energy and power” and “the inner quality or nature of a person.” Kimberly Carroll, a Toronto-based body/ mind/spirit coach, views spirituality as the way “we cultivate consciousness and aliveness within ourselves and the world around us.” She says a spiritual path usually involves inward reflection on the nature of self and life – as well as practical actions to live one’s best life – while traditional religions usually have a more rigid structure to explore these elements.

“Anything that deepens your consciousness or level of connection can be a spiritual practice,” says Carroll. “Even a simple walk could be considered a spiritual practice if you make a point to be present in the environment around you or focus on feeling the aliveness of your body as you move.” – best health

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Driving southbound on Interstate 90/94 at Roosevelt Road, you will see two yellow and red buildings on your right off of the highway. Here, you will find two side by side restaurants offering the finest fast food menu.

They both have burgers, hot dogs, polish sausage and pork chops. All sandwiches come with fries. Both locations are open 24/7 There is no seating at either location, so the options include standing outside at the counter, eating in your car or taking it to go. Grab your brown bag, a can of pop and enjoy!

Customers walk up to the window and say “Gimme a Polish”. The Maxwell Street Polish sausage is amazing; it comes with mustard, grilled onions and sport peppers and is served on a warm hot dog bun.

This is a good sized sandwich and the smell of the grilled onions is heavenly.

Try a Polish at both locations and decide which one you like better.

Another specialty is the Bone-In Pork Chop sandwich. This comes with the same condiments, mustard, grilled onions and sports peppers, served on a warm steamed bun. I tried this at Jim’s Original and I loved it.

Founded in 1939, Jim’s Original is part of Chicago history. They are located at 1250 S. Union in Chicago.

Express Grill is located at 1260 S. Union in Chicago. Put them on your dining list; this is a Chicago tradition.

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Food Industry News® January 2016

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Don’t Miss

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Moretti’s Edison Park, 6727 Olmstead, Chicago SPONSORED BY: Join Cary Miller, VP, Food Industry News and Co-Hosts Joe Farina, Executive Corporate Chef Rosebud Restaurants and Cleetus Friedman, Executive Chef, Fountainhead Restaurant Group as they Shmooze, meet and greet friends and welcome readers and friends of Food Industry News

CoSponsorship Still Available.

For Information, Call Cary Miller, (847) 699-3300

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Happy New Year!

Food Industry News® January 2016

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Fun Facts

Follow Correct Procedures Whenever You Lift a Load

Is gambling evil? Consider this: The sum of all Lifting heavy items incorrectly can injure your the numbers on a rouback and other parts of your body. Whenever you lette wheel is 666. have a heavy object to move, follow these basic rules Source: Mental Floss There are many movie for staying safe: misses, but they all have l Bend at the knees. fans, says John Wilson, l Keep your head up. creator of the Razzie l Keep your back straight.

Awards. “The right atti- l Lift with your legs, not your arms or back. tude can make watching l Keep the object close to your body. truly terrible movies one l Don’t twist your back as you walk. of life’s best and most l Maintain stable footing. entertaining pleasures.” l Ask for help if the load is too heavy for you to – The Official Razzie Movie Guide move on your own.

Corned Beef Hash Gets A Premium Rebirth For years restaurants, diners, hotels and clubs had no choices when it came to serving a high quality commercial corned beef hash made with real, natural ingredients –until now. Popular canned or frozen hashes are loaded with chemical preservatives and even contain artificial potatoes. These hashes are often referred to by cooks as looking like dog food. Customers and chefs accepted these products because it was their only option.

Superhash is a fresh frozen premium corned beef hash made locally with premium, lean corned beef and real vegetables. The product has a unique flavor profile and fresh appearance suited to today’s consumer.

Although it costs a little more than traditional products, the plate coverage is better as will be your customer response after serving it.

The product is sold in convenient frozen pouches, fully cooked, ready to heat and serve. Superhash may be heated in a microwave, on a flat grill or in a saute pan. If you’re interested in escalating the quality of the products on your menu, check out the Superhash ad on page 48 of this issue.

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Food Industry News® January 2016

Ex- Employees Who Return To The Fold

A new study by HR consultants Kronos and WorkplaceTrends.com found that managers are increasingly eager for ex-employees who “boomerang” back to their old firms. Why? Former employees are familiar with the company and cost about 10% less to train than new hires, says workplace expert Steve Viscusi. Keep these tips in mind if you might want to get rehired someday: –Money

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Tax Time!

You may think you have months to go before you have to get serious about your 2015 taxes. Congress often doesn’t nail down the final tax rules until December.

Your W-2 and 1099s won’t show up in the mail until this month. But once the calendar flips to 2016, you have few ways to trim your tax bill. So to avoid unnecessary pain next April, use the rest of 2015 wisely.

Profit from your losses. The fall stock rally may have wiped out any investment losses you were sitting on.

Still, use losses to offset capital gains, write off up to $3,000 of what’s left against ordinary income, and save the remainder for future years.

Shrink your paycheck. You have until next April to top of an IRA or health savings account, but Dec. 31 is the deadline to shelter the max in your 401(k): $18,000, or $24,000 if you’re 50 or older. But you’ll have to up your contribution rate quickly to squeeze more out of your last paycheck or two.

Don’t let a banner year hurt you. If a juicy bonus or home sale pushed you up the income ladder in 2015, you could face a larger than- expected tax bill next spring due to the alternative minimum tax, a parallel tax system that curtails certain write-offs, such as mortgage interest and taxes. And with an adjusted gross income of $309,900 for married couples filing jointly ($258,250 for singles), your deductions could be phased out. To see if you’re at risk, pull out your pay stubs and brokerage statements and use last year’s tax software to get a preview of your 2015 taxes. If AMT or phaseouts will be a one-time thing, delay some deductible payments, such as property taxes, until January, says Mark Luscombe, principal federal tax analyst for Wolters Kluwer. That way you’ll get the full benefit of those write-offs when your income falls next year. Or look for ways to reduce your AGI, such as seeing if your boss will delay a bonus.

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How Long Is An Average Job Search?

The average job search takes about six weeks—43 days, to be exact—according to Jobvite, a recruiting- software company. But wait times vary a good deal depending on the industry.

According to Jobvite’s data, jobs are filled most quickly in hospitality (36 days) and retail (40 days). Health care applicants wait 65 days on average.

Higher level positions require even more patience. Jobs with “vice president” or “director” in the title take 76 days to fill on average. According to Jobvite’s data, jobs are filled most quickly in hospitality (36 days) and Healthcare applicants wait 65 days on average. Higher level positions require even more patience. Jobs with “vice president” or “director” in the title take 76 days to fill on average.

One thing to do after you’ve dropped off your résumé and had an interview: follow up. A short thank-you email to the interviewer keeps you top of mind. “Friendly persistence,” says Jobvite vice president Matt Singer, “is key.” —MARTHA C. WHITE

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Food Industry News® January 2016

Happy New Year!

2 Easy Steps To Save on Auto Insurance

Safety a Necessity in Light of New OSHA Fines

By Audrey Carpenter To cut down on the Director of Marketing, Northern Underwriting Manaverage $1,100 a year agers The Occupational Safety and Health Administration that U.S. drivers pay for car insurance, try these (OSHA) has announced it will increase fines significantmoves: Cut your cover- ly in 2016, which has the potential to greatly impact age. Once your vehicle the food industry. is 10 years old or worth This was first announced last Fall, when President less than 10 times the Obama signed a two-year budget deal on Nov. 2, called premium, repair costs the Bipartisan Budget Act of 2015. could be more than the A provision in the Act will allow OSHA to increase the car is worth, says Reed. maximum penalty amounts it imposes on employers Savings: Up to $440 a that violate occupational safety and health standards, year by ditching collimaking it the first fine increase in 25 years. These insion for just injury and property-damage cover- creases will become effective by Aug. 1, 2016.

The purpose is to allow OSHA to adjust the maximum age. Take your insurer penalty amounts to keep pace with inflation, which it for a spin. Many insurers now offer a discount if had not done previously.

Fines will now range from $12,600 for a non-serious viyou install a device that lets them monitor your olation up to $126,000 for a repeat or willful violations.

How can you protect your business? driving. Progressive, for White Chocolate Raspberry Cheesecake Heart example, gives discounts While the food industry will be affected by this Creamy white chocolate cheesecake topped with raspberry gelee, baked of up to 30% for drivers change, the commercial insurance industry will as well on a chocolate crumb crust in an elegant heart-shaped paper. 5” size, a perfect dessert for two! Visit www.elicheesecake.com/valentine. who display no alarming since it covers the risk for its food industry clients. habits. Savings? Up to How can you work with your insurance company? In 800.999.8300 . sales@elicheesecake.com . foodservice.elicheesecake.com $330 for smart drivers. order to reduce your risk, and keep your premiums low, these steps are recommended: 1. Have an annual safety assessment of your business, from front door to kitchen to rest rooms and Natural dietary supplements are big business in parking lot. Get a second, or if needed, third pair of the U.S. As part of the National Health Interview eyes on your business from a qualified appraiser or Survey, researchers looked at the use of natural risk inspector. Small businesses can contact OSHA’s supplements other than vitamins and minerals. free On-site Consultation Service to determine whether Comparing figures from 2002, 2007, and 2012, there are hazards at theirDiStribution, worksites. incluDing Dairy Manufacturing anD Specialty Dairy Manufacturing anD Specialtythe DiStribution, incluDing trends they found include: 2. Maintain as part of your budget a category for re■ Fish oil. This was the top product used by pairs and replacements of outdated or not-up-to-code adults in 2012, as well as among children (though equipment. This is especially critical forSince automobiles Serving Operators, Distributors & Processors 1934 Serving Operators, Distributors & Processors Since 1934 in 2007, Echinacea was the most popular suppleDairy and Dairy and used for delivery or catering purposes. ment among children).

Specialty Solutions Specialty Solutions 3. Hold employee safety training a quarterly or Custom Productson Available Custom Products Available ■ Melatonin. This sleep aid came in second for monthly basis by topic. do not already call If foryou our coMplete proDuct liSt have a callchildren for our coMplete proDuct liStsignificantly from 2007. in 2012, up Workplace Safety Program in place, begin one.

The Na800-933-2500 800-933-2500 ■ instAntwhiP.Com Glucosamine/chondroitin. Use of this deinstAntwhiP.Com tional Safety Council is an excellent resource. creased between 2007 and 2012, along with a 4. Ask for employee input. Allow employees to take drop in the use of Echinacea and garlic. ownership in the effort to become a safer workplace.

■ Ginseng. This showed another large decline Place a suggestion box on premises or offer incentives from 2002 to 2007, along for employees to bring safety improvement ideas to Dairy Manufacturing anD Specialty DiStribution, incluDing with the use of Gingko.

Dairy Manufacturing anD Specialty DiStribution, incluDing you.

■ Green tea and milk The lower the loss you have from work-related inthistle. Use of these held juries and safety violations, the lower your insurance steady (though low) beServing Operators, Distributors & Processors Since 1934 Serving Operators, Distributors & Processors Since 1934 premium. This directly affectsDairy your bottom line as a Dairy and and tween 2007 and 2012. business owner. Workers compensation Specialty Solutions Specialty Solutions claims drive Custom Products Available Custom Products some of the highest insurance costs. Available Improving safety call for our coMplete proDuct liSt call for our coMplete proDuct liSt in the workplace can solve a two-fold problem: being Don’t follow the 800-933-2500 800-933-2500 OSHA compliant and keepinginstAntwhiP.Com insurance costs low. instAntwhiP.Com crowd; let the

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SOfTSERVE

Northern Underwriting Managers is a Managing General Agency specializing in commercial insurance for the hospitality industry, including the food industry. See their ad on page 29.

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Food Industry News® January 2016

New Tax Law More Than Doubles Fines for Failure to File Information Returns and Failure to Provide Payee Statements The Trade Preferences Extension Act of 2015 was recently signed into law. Part of this new law includes a provision that more than doubles penalties for 1) failure to file correct tax information returns and 2) failure to provide payee statements. In both cases, fines have been increased from $100 to $250.

These changes are effective for returns and statements required to be filed after December 31, 2015.

The impact of these increased penalties is likely to be significant given that the penalties apply to a wide range of information returns and statements, including W-2’s, 1099’s and Forms 1042 and 1042-S (Annual Withholding Tax Return for U.S. Source Income of Foreign Persons). In addition, the IRS has formed special units to address information reporting issues both within the Large Business and International (LB&I) Division and within the Office of Associate Chief Counsel (International). These actions may suggest heightened IRS interest in information reporting audits that could lead to adjustments to which the increased penalties would apply.

In light of these changes, it is critical that businesses be vigilant about filing information returns and providing payee statements to all applicable parties.

If you have any questions about these requirements related to your business or your personal situation, please contact Parhas & Associates, Ltd., See their ad on page 14.

Those Damn Robocalls You’re wrong if you try to press 2 to be removed from irritating robocalls.

Registration on the Federal Trade Commission’s Do Not Call list doesn’t expire as long as you keep the same phone number, but you might have fallen off the list if you moved. To check, go to www.donotcall.gov.

Being on the list won’t stop all unwanted calls, though. The Do Not Call Registry prohibits sales calls only from companies trying to solicit new customers. You may still receive political calls, surveys, and calls from charities or companies you’ve done business with over the past 18 months.

The new telemarketing calls are probably prerecorded robocalls, and signing up for the list won’t stop them because sales robocalls are already illegal. Just hang up. Don’t interact in any way; that alerts the telemarketer that you’re home at that time of day and may even lead to more telemarketing calls. Instead, you should report the call to www.donotcall.gov. – KIPLINGER’S PERSONAL FINANCE

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– Adapted from AAA Living

Chef Profile Antonio Del Real

Restaurant: The Harding Tavern Phone Number: 773-697-9340 Address: 2732 N. Milwaukee Ave, Chicago Illinois Birthplace: Mexico City Current Position: Chef First Foodservice Job: Cook at Japanese Restaurant Favorite Food: Sushi Memorable Customers: The best customers were two sisters who traveled the world. When they ate my specials they were immediately taken back to their travels because they said my cooking was authentic to that cuisine.

Worst Part of Job: Creative differences Most Humorous Kitchen Mishap: When I was a cook a customer complained that her dish was not a veal milanese. The chef took the veal leg (bone-in) and slammed it down in the front of the customer on the table to show her it was veal.

Favorite Food to prepare: French Souffle 9/11/14 10:48 AM What part of the job gives the most pleasure: Customerʼs empty plates If you couldnʼt be a chef, what would you be and why: Auto Mechanic, because I like to work with my hands Best advice you ever got was: Follow your ethics in life and career Where do you like to vacation: Vacation it is not a destination but a change to rest.

What do you enjoy most about FIN: To see what other Michelin chefs are doing

To be successful, fall in love with what you do.

—JC

12/11/15 1:19 PM

Food Industry News® January 2016

Seasons 52 Winter Menu

With the arrival of winter, Seasons 52 has released its new menu, delivering ingredients naturally suited to the changing season. Seasons 52 sources the freshest and most seasonally relevant ingredients, changing the menu quarterly. The recently released winter menu – which evolves based on new, fresh ingredients – includes items such as braised short rib, roasted golden beets and oakgrilled potato salad.

– PR Newswire

Page 15

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BarTAB Report Forecasts 2016 Technomic Inc.’s recently released 2015 BarTAB Report forecasts 2016 on-premise total adult beverage volumes to remain flat, yet anticipates dollars to be on the rise. The annual report reveals key onpremise channel performance metrics, operator insights and industry projections, specifically covering spirits, wine and beer sales.

– PR Newswire

Chicago Area Sees Craft Beer Boom A report from Seattle-based brokerage Colliers International shows that craft beers in the Chicago area accounts for 1.6 million square feet of commercial real estate, which is more than any other metro area in the U.S., as noted by Crain’s Chicago Business. Why the Windy City? Access to water from Lake Michigan, scores of buildings, and daring palates have all been factors to Chicago’s success. Philadelphia, Portland and San Diego were behind Chicago on the list. – Adapted from Crains; nbcchicago.com

Artisanal Food Makers Face Demand Crisis

Growing demand for artisanal food products from major retail chains has producers scrambling to scale up production and source ingredients to ensure a year-round supply. “If a product on their shelves sells well, and then you can’t meet their inventory demands, they take your product out, and once you’re out it’s hard to get back in,” said Lisa Murphy, founder of Sosu Sauces, whose products now sell at Sur La Table.

– Adapted from The Wall Street Journal

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Happy New Year!

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Onguard by Ansell offers superior slip and toe protection with ease to get boots on and off, but better, they can bring the boots directly to many locations. Their top-performing support and slip resistance make them the best in the industry. You only have 10 toes, so protect them with the best boots made. See their ad on page 4.

Food Industry News® January 2016

MOST IMPORTANT FORMULA YOU NEED TO KNOW:

FIXED COSTS DIVIDED BY PRICE (PER UNIT) MINUS VARIABLE COSTS (PER UNIT) EQUALS BREAK EVEN POINT

After the break-even point that’s where you start making money.

It is startling how many people who do not know or have only a hazy conception of their breakeven point; that is the point where all costs and expenses have been absorbed Bob Zimmerman, and the business starts to make Advertising Strategist money.

It is no wonder many business suffer reverses almost overnight. How can a business operate successfully without knowing at what point the sales volume reaches the break-even point? Its like driving a car without gauges, or going to a location where you need a map to follow. One can not operate a business properly without these tools.

A business owner should know the break-even point at the close of every month. If it did not breakeven at the expected point, you need a Profit and Expense Control that will point out the key people or department heads who fell down on the job and why they did. It’s up to management to know what to do and with the use of a break-even analysis they will know it in time to do something about it.

This is a necessary control to establish profit every month. It reveals all the information now buried in the financials and eliminates guessing by presenting the pinpointed facts.

When YOU have the facts, you’re in the position to make intelligent decisions. Lacking the finality of facts, you can never be sure of yourself or the direction your business is heading.

Restaurants can calculate their break-even point to determine sales to keep from having a negative cash flow and know their financial position on a daily basis. To determine break-even point in a restaurant, you must determine your fixed expenses and those that are variable expenses which fluctuate with sales.

Fixed expenses, calculated in dollars, include management salaries, minimum hourly labor, direct operating expenses, marketing, utilities, general & administrative, repairs & maintenance and occupancy costs. Variable expenses are calculated as a percentage and include variable hourly labor, credit card fees and consumable supplies.

To calculate break-even, divide your fixed expenses in dollars by the gross profit margin percentage. The gross profit margin is the remaining percentage after you subtract the variable cost percentage from 100 percent. –Dirk Ahlbeck, BDO, Contributor

12/11/15 1:19 PM

Food Industry News® January 2016

Page 17

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Some of the costliest mistakes in negotiations take place before anyone sits down at the bargaining table. That’s because deal makers tend to focus too much on substance— offers, counteroffers, concessions—and not enough on process.

Four strategies can help set the stage for a successful negotiation.

■ Negotiators need to address matters of process at the outset.

■ They must set realistic expectations.

■ They need to clearly identify all players that will influence or be influenced by the deal.

■ And they must set the psychological frame through which the deal will be viewed.

–Adapted from Harvard Business Review

Teamwork only works if everybody is working.

jan 2016 17-24.indd 17

Winners DO Quit

When are workers most likely to leave their companies?

New surveys show a dramatic shift in power from employers to job seekers, while an analysis of résumés by the recruiting-software firm Entelo upends the conventional wisdom that workers typically look to move on after four years.

Some takeaways from Entelo’s analysis: ■ To avoid an early exodus, employers should strive for a good first year.

■ Recruiters may find workers open to a change sooner than in the past.

■ Short stints have lost their stigma.

■ Ten times as many people leave at one year as at five years ■ Quitting peaks around anniversaries, perhaps influenced by vesting schedules and the psychological appeal of round numbers ■ 54% of respondents consider this a candidates market as opposed to 46% believing it’s an employers market.

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Page 18

Happy New Year!

Food Industry News® January 2016

Local News

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Target store this month, as part of a test that replaces hot dogs, pizza and popcorn with healthier fare.

Celebrating the brand’s 40th anniversary, Residence This past Inn by Marriott opened its 700th hotel worldwide. The Residence Inn Chicago Downtown/Loop will be the December, largest hotel in the extended stay leader’s portfolio, a s t u d e n t s historic building located in the new distinctive hub in participatthe center of Chi Town. The property, located at the intersection of LaSalle Street and Madison Avenue, ing in the will be Residence Inn by Marriott’s urban flagship with C-CAP Chi380 rooms and 7500 square feet of meeting space. cago chapAccording to Time ter visited Out magazine, two res- Chuck’s: A Kerry Simon taurants in Chicago Kitchen for an opporhave been recognized tunity to learn more for serving up some of about the hospitality the best BBQ. Lem’s Bar- industry from Executive B-Q and Smalls Smoke Chef Scott Simon, as Shack & More made the well as team members list as well as Black Dog representing Hard Rock Smoke & Ale House in Hotel Chicago and Mr. Urbana–the only other Brown’s Lounge. The Illinois BBQ joint on the C-CAP students also list. - NBC Chicago The 5th Anhad the opportunity to nual Alton Restaurant hear from representaWeek runs Jan. 15-24, tives from The Trotter 2016. Chicago RestauProject. First Bite Bash rant Week is from Jan. comes to Great Hall at 22 to Feb. 4th, 2016 and Union Station on Thursfeatures two weeks of day Jan. 21, 2016. Enjoy dining deals. Jason Aldean’s We Were Here tastings from Chicago’s Tour 2016 – Thurs. most celebrated chefs SaiJan. 14th at the iWire- and restaurants. less Center in Moline, gon Sisters Restaurant Illinois. Punch Bowl So- Group opens Bang Chop cial—the National Enter- Thai Kitchen in Chicatainment Venue combin- go’s West Loop at 605 ing food and beverage W. Lake St. Blackbird at with a dynamic social 619 W. Randolph in Chiexperience just opened cago welcomes new Chef at 1100 American Lane de Cuisine Ryan Pfeifer. in Schaumburg, IL. Fast- Lucille Restaurant is casual chain Freshii now open at Drury Lane will open its eighth unit Theater and Convention inside a Chicago-area Center in Oakbrook.

12/11/15 1:55 PM

Food Industry News® January 2016

Page 19

How Bad Can It Be? How bad is it to knock overhanging ice from gutters? Beside the chance of you being impaled by one, not such a hot idea. Never whack icicles with excessive force; this could cause building damage at the bases. Tap formations with a broom, from a window if possible (never stand below icicles, which can injure you when they fall). If icicles don’t dislodge, call a professional to remove them—the frozen mass can cause structures like gutters to collapse.

Are poinsettias bad to have around children or pets? A bit. Despite its “poisonous” reputation, the plant is only mildly toxic. A 50-pound child would need to eat more than 500 poinsettia leaves to reach potentially toxic levels, and no deaths have been documented from consumption. A child may get queasy or throw up after eating, say, five poinsettia leaves—but not much more will happen. (Plus, the leaves taste unpleasant, so it’s unlikely many would be consumed.) The plants may cause drooling, vomiting, or diarrhea in cats and dogs, but medical treatment is rarely necessary unless symptoms are severe. To be safe, keep poinsettias out of the reach of pets and young children, but there’s no need to banish your favorite holiday plant.

How bad is it to pour warm water on a frozen windshield? Pretty dumb. Nice try, but if the temperature outside is freezing, you’ll only add another layer of ice to your windshield. Depending on the temperature difference between the air outside and the water, this trick could even crack the glass. Instead, spritz your windshield with a solution of one part water to two parts rubbing alcohol to melt ice immediately.

How bad is it to not idle your car before driving?

Truthfully, not bad at all. Idling was necessary with older cars that used carburetors, devices that twisted open to move air and fuel into the engine. Cold air could affect the balance of air and fuel, causing the car to run smoky or seize up. Cars made from the late ’90s on have electronic systems that use sensors to keep the air-to-fuel ratio balanced. Even in frigid temperatures, 30 seconds is all you need to get the oil circulating.

How safe is that space heater? It may seem harmless to allow sleeping children or furniture near most space heaters, but the U.S. Consumer Product Safety Commission estimates that space heaters cause more than 25,000 residential fires every year.

That’s mostly owing to human error (like leaving a space heater too close to long drapes). If you want to fall asleep next to the heater, put the appliance on a timer so it will shut off automatically.

How bad is it to use generic shipping supplies?

Not bad at all. Dollar stores sell a range of inexpensive bubble mailers, envelopes, packaging tape, and mailing labels for far less than the post office or a shipping center. –Readers Digest

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Sleep or Work Out?

Work outs are best. An extra hour after a full night’s sleep is not going to be as beneficial as a morning sweat session. A single workout can reduce depressive symptoms and lower blood pressure for hours, even in people without hypertension, studies have found.

What’s more, workouts can be energizing. A 2006 review of studies by scientists at the University of Georgia found a strong link between physical activity and a reduction in fatigue. Randomized controlled experiments done by the same researchers in 2008 and 2010 confi rmed: Working out doesn’t zap energy—it builds it.

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Which Diet is More Effective: Low Fat or Low Carb?

Winner: Low carb. Researchers have been bickering over this diet dilemma for decades, but last year, a randomized study funded by the National Institutes of Health firmly tipped the scales in favor of low-carbohydrate diets. At the end of 12 months, low-carb eaters lost more weight than did low-fat dieters (about eight pounds more). But a low-carb diet doesn’t mean no carb, points out Melina Jampolis, MD, president of the National Board of Physician Nutrition Specialists. Low carbers in the NIH study, for example, took in about 30 percent of their calories from carbohydrates— about 110 grams of carbs a day for a 1,500-calorie diet. So, count carbs, don’t cut out your favorite foods. Much of any diet is simple self-control: Eat well, and enjoy a variety of dishes to supply and balance nutritional needs with those things that are yummy. Do it well and there’s plenty of wiggle room for bread, dessert and pasta lovers.

12/11/15 1:55 PM

Page 20

Food Industry News® January 2016

Happy New Year!

Zap’s New Decor Superstore

Tec Foods Now Distributes Stewarts Coffee

Ever wonder where successful local and national chains get their theme decor and nostalgic decor items? To get dozens of items from the same era or genre would be a monumental task until now.

Zap Props recently moved its hospitality decor division to a new 24,000 square foot home located 3636 S. Irons Street in Chicago.

According to Zap’s founder Bill Rawski, the new location makes it easy to see the largest selection of decor and theme items from all eras of the 20th century all in one place. From vintage signage to pictures to bric-a-brac to furniture, the company has over 15,000 items on display to set the right mood and these for your restaurant.

Zap serves many famous (and not so famous) independents and chains including one of Chicago’s best known Hot Dog restaurants, Rosati’s Pizza, Lou Malnati’s, Fuddruckers, Famous Dave’s, Twisted Kilt, Spangles, and others.

If you are considering updating your decor to strengthen your image, brand or theme, or planning your next concept, be sure to contact Bill at Zap. He’s considered an expert in creating memorable environments that “wow” customers and make them want to return. You can see Zap’s ad on page 6 of this issue.

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There May Be Raises, But You’ll Need To Prove Your Stuff

Unemployment dropped to 5% in October, the lowest in seven years. That sounds like the sort of hot job market that would give you serious bargaining power. But the pay bumps companies plan to give most salaried workers in 2016 are just…okay.

A survey of employers by Aon Hewitt puts raises at 3%, about the same as last year and below the 4% that was more typical before the 2008 recession. This looks better if you consider that inflation has been running low, but this deep into a recovery, you might expect to be gaining more ground.

Peter Cappelli, a labor economist at Wharton, says part of the issue is that many people stopped looking for work after a brutal recession and so aren’t counted in the main unemployment number.

Even as hiring picks up, companies may feel less pressure to raise wages as some of those people trickle back into the workforce. Employers have also shifted their strategy for rewarding employees.

Since the mid-1990s, says Aon Hewitt, variable pay, such as bonuses, has gone from 7.5% of payroll to almost 13% today. Bonuses, unfortunately, don’t build on themselves over the years like raises can.

So to nab a better-than-average bump in the coming year—or get a higher-paying job elsewhere— find ways to make your long-term value more visible.

Focus your salary negotiation on hard evidence. Many employers don’t track performance measurements carefully, so the weight is on you to know your value. Employers complain that talent is in short supply, with one third reporting difficulties filling vacancies because of a lack of people with the right training, according to Manpower. –Excerpted from MonEY

jan 2016 17-24.indd 20

12/11/15 1:55 PM

Food Industry News® January 2016

How Your Smartphone Stole Your Time Time management was a brilliant invention that helped to transform society 250 years ago. Now it’s time for us to develop a different strategy— one that starts from the recognition that, in our overloaded world, the greatest shortage is not of time but of effective attention.

Our smartphones steal time, swatting away attention to doing one thing and trying to maximize our attention across a thousand small activities, preventing us from engaging deeply or thinking properly.

Effectiveness comes from two core factors: prioritization and achievement.

When we prioritize well, we choose to do the right things, not just the obvious things. Yet a strong time awareness makes us prioritize the urgent and immediate rather than the important and strategic. Research by Microsoft, for example, suggests that 77 percent of U.K. workers feel they have had a productive day if they have emptied their inbox.

Perceived time pressure also lowers our ability to achieve. Harvard researcher Teresa Amabile has shown that increased focus on time reduces our problemsolving abilities and our capacity to generate imaginative solutions.

We don’t think as well under the shadow of distraction.

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When people work initially in silence, work gets done and ideas flow.

Here’s how it needs to be used for your operation: n Bigmouths can’t suck the life out of the place. n Results are 100% sourceable. n Work gets done, or missed, according to the job’s descriptions. n There’s no need for a manager to keep people from hijacking the team or judging others.

n People can work in parallel, so ideas are generated faster. n No one needs to summarize discussions or who-said-what. n There’s no need to group similar ideas together, as you would in a traditional brainstorming session, because the outcome is judged by the boss. n Top-down (big-picture) thinkers can work side-by-side with bottom-up (detail-oriented) thinkers.

n The silence allows people to move between thinking, writing down ideas, and building on them. n Ideas are concise,

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I Got The Blues...

But Can’t Really See Them

Olive Oil Fights Breast Cancer

In a Psychological Science study, 127 participants watched either a sad film or a comedy skit and then indicated the color of patches that had been desaturated to more neutral shades. Sad people had a difficult time discerning shades on the blue-yellow axis.

Related research has linked perception of these colors to dopamine, the brain’s feel-good neurotransmitter that is low when you’re feeling down.

More than 4,000 women followed the Mediterranean diet supplemented with olive oil, the diet with nuts, or a low-fat diet in a new JAMA: Internal Medicine study. In five years, women on the Mediterranean diet with olive oil had a 68 percent lower risk of breast cancer than those on the lowfat diet. The nut group had an insignificantly lower risk. Women with the lowest risk ate about four tablespoons of olive oil per day.

End a Hangover With Water? Not Unless You’re Thrown Overboard Sorry, but a jug of water won’t help you after too many cocktails. In a Dutch and Canadian study, researchers surveyed 826 Dutch students on methods of relieving hangovers. More than half drank water before sleeping or during the next-day recovery. Water can prevent dry mouth, but the study found it didn’t lessen the severity of hangover symptoms.

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Food Industry News® January 2016

The Surprising Perk of Sarcasm

A caustic coworker could improve your creativity. Participants solved problems after hearing sarcastic phrases, like an insincere “I am sorry,” in a study in the journal Organizational Behavior and Human Decision Processes. The use of sarcasm helped people to be sharper.

Test subjects were three times more creative than a group hearing sincere messages.

Sarcasm forces the brain to think abstractly, boosting innovation.

A New Year’s Resolution

n I will try to make new friends without using Facebook. n I will avoid eating anything that my coworkers eat: they’re all fat. n I will give up smoking anything but ribs. n I will work to find the goodness in everyone, even if they’re all a bunch of lowlifes and liars. n I will respect all denominations, especially tens, twenties and fifties. n I will continue my education to improve myself over the lunkheads I deal with daily.

Dizziness After Standing May Signal Bigger Issues

If you often experience dizziness after standing, it’s a good idea to tell your doctor. Harvard researchers studied 165 people with orthostatic hypotension (OH), a drop within three minutes of standing, or delayed OH (DOH), a drop after three minutes— both of which can cause dizziness.

Those with OH had a death rate of 64 percent over ten years; DOH patients had a death rate of 29 percent. (Only 9 percent of a control group died over the time period.) Patients were likelier than healthy adults to have a number of underlying health conditions, such as Parkinson’s disease or diabetes, that might play a role in dizziness.

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Food Industry News® January 2016

Page 23

Shut Up To Meet Your Goals. Here’s Proof Shouldn’t you announce your goals, so friends can support you? Isn’t it good networking to tell people about your upcoming projects? Doesn’t the “law of attraction” mean you should state your intention, and visualize the goal as already yours? Nope.

Tests done since 1933 show that people who talk about their intentions are less likely to make them happen. Announcing your plans to others satisfies your self-identity just enough that you’re less motivated to do the hard work needed.

In 1933, W. Mahler found that if a person announced the solution to a problem, and was acknowledged by others, it was now in the brain as a “social reality,”even if the solution hadn’t actually been achieved.

Four different tests of 63 people found that those who kept their intentions private were more likely to achieve them than those who made them public and were acknowledged by others.

You have “identity symbols” in your brain that make your self-image. Since both actions and talk create symbols in your brain, talking satisfies the brain enough that it “neglects the pursuit of further symbols.”

In an age of everyone posting and sharing every aspect of our lives, it may seem unnatural to keep your intentions private, but success demands discipline. If you do tell a friend, make sure not to say it as a satisfaction (“I’ve joined a gym and bought running shoes. I’m going to do it!”), but as dissatisfaction (“I need to drop my weight, so if you see me screwing up, kick my ass if I don’t, OK?”) – Derek Sivers

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roles in the industry as leaders and consumers. In the survey, West Coast business executives shared their views on a variety of topics. Not surprisingly, we found that women are not yet filling leadership roles as often as men, but we also found that there can be real benefits for women-led companies and there are many areas where women have a major influence on the industry — for example, driving the tidal wave Page 24 Happy New Year!

Food women Industryare News® January 2016 of consumer interest in natural, organic and non-GMO products. Read on for more WOMEN IN THE FOOD & BEVERAGE INDUSTRY information and insights.

The recent Green Hasson Janks food and beverage survey ■ All High Quality Plastic focused on women and their roles in the industry as leaders SOME SURVEY HIGHLIGHTSand consumers. The survey confirmed that women are still ■ FDA Approved, Recyclable ■ 60 Sizes and Styles struggling to take top leadership roles, and the majority of ■ Buy Manufacturer Direct respondents reported that women held less than 25 percent ■ Distributing Pricing Available of the total leadership roles at their company. More “female■ 1 Case Minimum friendly” positions like human resources and marketing ■ 5 U.S. Warehouses scored slightly better than other leadership roles. Industry SUNSHINE SUPPLY CO. participants are beginning to see women as an emerging 4300 S RACINE AVE., CHICAGO, IL 60609 force, however, reporting that women leaders possess unique 312-927-2828 www.SunshineSupplyUSA.com benefits. In fact, 42.6 percent of responses cited consumer trust and public image as a top benefit of having women in leadership positions. Other key benefits included industry relationships, industry understanding, supplier relationPercentage of health-conscious ships, relatability as a spokesperson and media relationships. customers who prefer to buy To appeal to women consumers, industry brands are continuing to focus on traditional sales and organic/natural marketing methods, with 47.8 percent of survey respondents citing marketing Save Money, Time and Hassles by Working with Payville USA and packaging as their top choices.

The biggest benefit of The clear trend in tohaving a woman leader day’s food and beverage Workforce Management Solutions Call today market is health-conNumber of countries where to make ■ Payroll scious products.

Major GMO labeling is mandatory your life easier grocery chains are in■ Human Resources troducing profitable and highly marketable lines Average rise in grocery ■ Affordable Care Act of organic foods, and prices per person per year www.payvilleusa.com formerly niche products if the industry embraces ■ Worker’s Compensation Insurance Info@payvilleusa.com are emerging as major ■ IRS/Dept of Labor Compliance sellers. The survey says that “women consumers and more... leadingrespondents trends like Numberare of survey healthy foods, who feel women will payorganic, more non-GMO, fast casual for healthconcious products Former Goose Islander Launches Back of the Yards Brewery Perception challenges for restaurants and healthy The first batches of saison and biere de garde from former Goose Island brewer Brian Taylor will women leaders products like kombucha. be transferred into fermenters as brewing gets underway in his craft brewery.

Women are also willing to pay more for the right products.

Whiner Beer, a collaboration between Taylor and Ria Neri, a certified beer cicerone (like a somA majority of survey responses cited women breadwinners melier) who managed beer lists at Trenchermen, Lone Wolf and Bangers & Lace, is preparing to as the most likely to choose higher-priced products. Other release its first round of beers in mid-December as part of a project more than a year in the making.

Its brewery and taproom, tucked into a 17,000-square-foot space in an out-of-the-way Back of the significant answers included mothers and married women.

Respondents were enthusiastic about industry growth and Yards industrial park, was born out of Taylor and Neri’s mutual admiration for sour beers. reported that 77.8 percent of their companies saw an inTheir collaboration aims to build a portfolio of so-called wild ales (brewed with specialty yeast crease in gross annual sales over the last calendar year. Only and/or bacteria) and barrel-aged beer brewed with traditional Belgian practices. Taylor, who left Goose Island in August, was part of a team that developed Goose’s “Sour Sisters,” a premium series 8.3 percent saw a decline. Respondents expect to keep growof barrel-aged farmhouse ales and sours that include Gillian, Haila, Lolita, Madame Rose and Juliet. ing in 2015, using tried and true methods like: selling more to existing customers (71.4 percent); acquiring new customLe Tub, is a Belgian saison fermented with lactobacillus (a bacteria) and aged for about two ers in existing markets (62.9 percent); expanding into new months in cabernet wine barrels sourced from the Sonoma Valley, lending a tart and dry finish with markets (40.0 percent); and developing new products (31.4 notes of citrus and wood. Its second offering is a classic biere de garde, a robust, unfiltered French percent). Those taking the survey also saw no major threat farmhouse ale fermented with wild yeast and dry hopped. Dubbed Rubrique-a-brac, the 7 percent to growth on the horizon. Respondents cited a number of alcohol-by-volume brew is malt-forward, pours red and has a grassy finish, Taylor said. smaller threats, but none were cited by the majority. Top Most of Whiner’s beers will answers included pricing competition, adding market share, cater to hard-core beer nerds increased competition, developing new sales channels, opwith refined palates, a crowd erational efficiency, cost of labor/employee retention and fiweaned on Goose Island’s onenancing/ cash flow options. off creations, Off Color BrewThe survey results were gathered from industry executives ing’s oddities and other experithat represented mostly mid-market and smaller food and mental or throwback varieties beverage companies. Respondents came from a wide range brewed elsewhere around town of industry sectors: baked goods, beverages, food service, with growing frequency. distribution, meat/poultry/ seafood, produce, retail/superPlanned styles include a Belmarkets, snack foods and confectionery, spices, specialty gian sour wheat and a seasonal foods, wholesale, prepared foods, frozen appetizers, Asian saison that will change each foods, support providers. –Green Hasson Janks quarter.

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Food Industry News® January 2016

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National News Now Buying Quality Trucks, All Brands! ny Meyer’s no-tipping policy gets underway at NYC Restaurant, The Modern. - ChiDel cago Tribune Snap Kitchen announces a 3-star certification from SPE Certified, a NYC-based organization that evaluates F r i s c o ’ s hotels, restaurants and universities around the globe Restaurant on the health and sustainability of food served. Snap G r o u p , Kitchen is the first establishment in Texas and only the Inc. has second in Illinois to become SPE certified. promoted Kim OwDunkin’ Donuts plans to close 100 of its U.S. ens to Vice President, stores. The underper- Operations for Del Frisforming units represent co’s Double Eagle Steak 0.1% of the chain’s U.S. House, Shang Skipper sales. - Technomic, Inc. Portillo’s to Vice President, Opplans to enter Wiscon- erations for Del Frisco’s sin in the second half of Grille, and Chris Rock2016. The chain intends wood to Vice President, to build a restaurant in Operations for Sullivan’s Brookfield at The ShopSteakhouse. Wholesome pes at the Corridor, a Sweeteners, Inc., owner new mixed-use develof Wholesome!, a U.S. opment project. Once completed in Aug. brand of organic, Fair 2016, King of Prussia— Trade and Non-GMO suga Simon Mall in Pennsyl- ars and sweeteners, anvania—will host 50 new nounced its purchase of stores and restaurants, the organic candy comincluding first-to-market pany, TruSweets. Denretailers, luxury brands ver-based salad chain and signature dining Mad Greens will add brands. King of Prussia new stores in Colorado is the 2nd largest shop- and Phoenix and enter ping mall in the United the Austin, Texas, marStates. Hooters restau- ket in 2016. Mad Greens rants have over 430 lo- operates 17 units and cations in 28 countries. plans to open between 32% of Hooters’ manage- 15 and 17 more. - The Denver Post ment team and corporate 2016 Capitol City Food staff are female. Golden Truck Convention Mar. Corral Buffet & Grill 12-13th in Washington, restaurants have served DC welcomes chefs, enover 4.4 million free meals and contributed trepreneurs, innovators leaders.American over $10.2 million to the and Culinary Federation– Disabled American Veterans organization. Tim Chef Connect—Atlanta Hortons has closed 15 Mar. 13-15th. Internaunits in New York and tional Pizza Expo Las six in Maine, according Vegas Convention Cento reports by CNBC. Dan- ter Mar. 8-10th.

jan 2016 25-32.indd 25

Eat Like a Man Strange LinkedIn If you’d describe a huge hunk of steak as “man food” and rate getting Request? Caution! caught eating “girly food”—like a salad or fish—right up there with, Is someone trying to recruit you on LinkedIn? A new report from Symantec found that the social network is “a prime target for scammers” who pose as business recruiters. Fakes use photos of women that they take from stock image sites or steal from real profiles, as well as copyand-pasted work histories.

Because recruiters actually use LinkedIn to contact potential job candidates out of the blue, scammers have an easy time convincing users they’re real.

Once they connect with one real professional, they can “establish a sense of credibility among professionals in order to initiate further connections,” according to the Symantec report.

say, having one of your nuts served to you on a skewer, then listen up.

Food makers have been peddling their “guys eat this, girls eat that” philosophy for years. Why? Because researchers recently found, we buy it.

In the study, 93 subjects tasked with classifying foods as “masculine” or “feminine” labeled less-healthy fare (like fried chicken and potatoes) as manlier, and healthier items (salads, yogurt) as girlier. Worse, after tasting three identical but differently labeled muffins (showing a footballer, a ballerina, or a gender-neutral pic), all chose as “tasting best” the muffin packaged to appeal to their own gender. So dump the stereotypes: Dig into a big, healthy salad—and threaten to break the arm of anyone who tries to stop you. –Mens Health

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Food Industry News® January 2016

Happy New Year!

Nuggets

Stand for integrity.

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People were nowhere near as jaded about email in March 1999 as they’d eventually become. So when a missive claiming to be an “Important Message” began popping up in inboxes around the world, many folks reflexively clicked on it—and can Diabetes Associa- serving beer, do it in then, as instructed, opened the Microsoft Word tion includes lemons a slightly chilled glass file attached. Bad move. The Word doc—seemingly on their list of super- or serve it at room a list of porn sites—was infected with a virus and foods due to soluble temperature (dependautomatically emailed itself to the first 50 people fiber and the high ing on the type of in the recipient’s address book. It set off a nasty amount of Vitamin C. beer being served). chain reaction that spread to as many as 20% of Almost all— 94%— You can’t be more the planet’s business PCs, according to some estiof America’s restau- than 115 miles from mates. The virus’s author called it Melissa (after a rant operators make a McDonald’s in the Miami stripper) and ended up spending 20 months charitable donations continental USA. - buzzfeed. behind bars. The scheme was more annoying than and 73% of restaurant com AARP is dedicated malevolent, but because it was so effectively (and owners make dona- to enhancing quality socially) engineered, it was the first cybersecuritions for food relief. - of life for everyone ty attack that many people experienced directly. restaurant.org An American as they age. The best In the years since, online threats have grown far turns 50 every 7 sec- place to learn about more widespread and dangerous. Can you beonds. That’s 12,500 Apple products is at lieve the major businesses that fell for cyber atpeople every day. 73% one of their worktacks? Let’s jog your memory: At ICANN, Attackers of restaurants plan shops at the Apple tricked workers into revealing login credentials on upgrading their Store.

United Airusing emails that seemed to come from their emPOS systems this year lines will be offering ployer, allowing a breakin that disclosed sensitive according to Toast, free snacks in United corporate Meirtran data. is a Meirtran is a providUpgrade your ATM Inc. Woodfield Mall Economy on thouDatabase wereer entered provider of morecommands than of more thaninto 750 text to be EMV card in Schaumburg is the sands of daily flights 750 ATMs in northern fields oninanorthern web page, fooling aATMs server into revealcompatible as reverse number one tourist within North America Illinois, working with Illinois,users. workingThe with coming email credentials for 453,000 liability is now all brands ATMs. all brands of ATMs. destination in Illinois. and Latin America bepany wasofYahoo. in effect!

In addition to of stand In addition to denialEating a half cup of ginning in Feb. 2016.

The Bank the West fell for a distributed Upgrade before alone units, stand alone cooked cabbage will Before 2013, Pizza of-service attack that overwhelmed the units, company’s the end of 2015 or we also sell and install we also sell and provide 47% of your Hut was the number website, while cyber criminals made off with more you could be at risk! wall mounted and install wall mounted Vitamin C needs for one purchaser of kale. than $900,000. drive-up ATMs. and drive-up ATMs. an ATM your even serve They didn’t the day. Hearty laugh-Make Target wasyour hit when malware wasMake remotely inMake an ATM an ATM your next great profit center. ter every day can it though—they used it stalled thousands of payment next terminals, next greaton profit center. great profit purcenter. asBoyd, a decoration strengthen your Call imMike President:in their loining credit-card details and other data from at Call Mike Boyd, President: Call Mike Boyd, President: - buzzfeed.com salad bars. mune system.

When least 70 million people.

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It’s estimated 9 out of 10 college students still would like to receive snail mail—even in the digital age. - Harris Poll A Honeywell/Kelton survey of 1,031 adults showed half of all Americans have zero automated or connected features in their homes. - Harris Poll Gorton’s Seafood, headquartered in Gloucester, MA is one of America’s oldest companies and continues to be the innovative leader in the frozen seafood category. McDonald’s is the largest chain of fast food restaurants in the world; it has more than 35,000 outlets worldwide. The Ameri-

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—Excerpted from Fast Company

12/11/15 2:06 PM

Food Industry NewsÂŽ January 2016

How Do Freezers Freeze?

Page 27

We all know them, but do you know how freezers get cold? A freezer achieves a temperature of about -22 degrees Celsius (-7.6 degrees Fahrenheit) by using a gas, such as tetrafluoroethane, that has a boiling point not too far below 0 degrees Celsius (32 degrees Fahrenheit). The freezer compresses the coolant, which heats it, then passes the hot vapour around the coils at the back. Heat radiates from the coils to the room, and the coolant temperature drops. As the coolant is under pressure, it condenses. Then it is pumped to the interior of the freezer and a pressure valve lets about half the coolant boil off. This drops the temperature of the rest of the coolant, allowing heat to flow from the freezer compartment to the coolant. Once boiled off, it returns to the compressor in order to restart the cycle. Vapour compression cycling using different gases can achieve much lower temperatures (around -269 degrees Celsius / -452 degrees Fahrenheit). Below that you can use a laser to reach temperatures a fraction of a degree above absolute zero. –Brain Dump

Your Business on Social Media

jan 2016 25-32.indd 27

Am I Boring You? Why We Yawn

Until recently, we thought yawning increased the supply of ox ygen to the brain. However, there is mounting scientific evidence to suggest that yawning has more to do with temperature than oxygen. As brain temperature rises, concentration and memory suffer, and a number of tests in humans Most food and beverage comand animals have shown panies are using social media, that yawning is linked to according to a survey. heat, and increases when Almost all (90.6 percent) have a company website our brains are getting too (some of which include a warm. By taking a deep company blog) and 56.3 percent breath of cool air, brain use Facebook. temperature drops back Other major channels being used included Twitter, down, increasing alertLinkedIn and Pinterest. ness. –Brain Dump

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Happy New Year!

Food Industry News® January 2016

Taco Bueno Acquired

A division of privateequity firm TPG has acquired Texas-based TexMex chain Taco Bueno for an undisclosed amount, the companies said. The 48-year-old chain operates 177 restaurants in seven states, and it will expand to new markets, said TPG Growth partner Sanjay Banker.

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“What is the biggest challenge for your restaurant?”

■ 46% of all respondents list hiring, training, and retaining restaurant staff as their #1 challenge.

■ Food truck workers list menu management as their #1 challenge.

■ Owners of bars and nightclubs list speed to sale (turn times, kitchen times, etc.) as their #1 challenge.

■ The top three challenges restaurants are facing today are: hiring and training staff, speed to sale, and low profit margin. Finally, restaurant owners know that simply “filling a position” is not the goal; the goal is to fill that position with the right person who embodies the values of your restaurant, and creating a culture that emphasizes training and retaining restaurant staff. This is an overwhelmingly universal and human challenge that restaurants face. Technology can serve as a tool to train your staff, and can help out with speed to sale, low profit margin, and many of the other challenges on this list, but the culture of your restaurant comes from you.

jan 2016 25-32.indd 28

Keep the Air Flowing Throughout Your Workplace

Air quality is important in any workplace. Inadequate ventilation can cause headaches, dizziness, sinus problems, itchy or watery eyes, scratchy throats, and difficulty concentrating on one’s work. Take these steps to keep fresh air flowing (and avoid costly penalties): ■ Keep air vents clear. Don’t block vents with boxes, books, or anything else that might impede air flow.

■ Eliminate odors. Keep your lunch area clean.

Avoid air fresheners that try to mask odors with other strong scents. Wipe down plants to remove dust and help them produce more oxygen.

■ Open windows and doors. Keep windows open as much as possible to bring in fresh air. Don’t close office doors unless privacy is needed.

■ Install fans. Fans in kitchens and bathrooms will clear out odors and mildew and will improve air quality around your workplace.

■ Clean regularly. Employees or a cleaning crew should take care of areas where odor-causing bacteria, mold, and other substances may build up.

■ Store chemicals properly. Make sure any potentially toxic cleaners or other chemical products are locked away where they can’t spread fumes throughout your workplace.

Chipotle Mexican Grill is tightening its supplier guidelines in the wake of an E.coli outbreak that led to the closure of 43 restaurants for almost two weeks. The shift will likely mean a move away from the local produce that had been a selling point for the chain. “We do expect that some of the local suppliers we have used will not meet more stringent testing standards we have put in place,” said spokesman Chris Arnold.

– Adapted from USA Today

To Do This Year ■ Find the best new hires and weed out the ones you’ll mentor-up in your shadow. Excellence isn’t an innate knowledge, it is an acquired ability; make it grow in your operation.

■ Know when to invest, know when to hold.

Improvements and small fluoresces make every customer’s experience a little happier.

■ Promote using both new and time-tested methods. Direct mail and print are hot again. – Phillip Sheldon

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Food Industry News® January 2016

6 Boxed Set Shows Worth Binge-Watching So, you’ve missed seasons of TV because you’re on your feet 16 hours a day? Bend TV to your time with new boxed sets of blu-rays: 1: Mad Men Retro-cool ad agency types wander among real brands and how they screwed up their lives while marketing them.

2: Agent Carter A post-WWII spin-off of Marvel’s Captain America timeline, this 8-episode series starring Agent Peggy Carter, is better than it’s big screen source.

3: Parks And Recreation The little series that spun off multiple stars, including the next Indiana Jones.

4: House Of Cards It’s the series that built millions of Netflix accounts: Kevin Spacey’s southern politician and spouse are modern-day MacBeth and Lady MacBeth.

5: Orange Is The New Black Based on the reallife experiences of victimized jailbird Piper Kerman, the series moves from dark humor to darker drama.

6: Boardwalk Empire Inspired by the life of Enoch L Johnson, a real criminal kingpin in prohibition-era Atlantic City, this five-season HBO gangster drama is an instant classic.

7: Game of Thrones Multiple kingdoms, bloodletting, icewalkers and carnal passions... And dragons.

Runners-up: Fargo; American Horror Story; The Wire

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SOME COMMON SIGNS THAT A PERSON IS HAVING A STROKE:

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2: Sudden trouble speaking and confusion 3: Sudden vision problems 4: Sudden severe or unusual headaches 5: Sudden loss of balance or dizziness 6: Sudden droopiness in the face If you notice any of these symptoms, call emergency services immediately.

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Happy New Year!

Food Industry News® January 2016

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3 Steps to a Healthy 2016

Get your blood pressure checked. Many people do not experience symptoms of high blood pressure, so it’s important to have your blood pressure checked periodically. A normal systolic reading is between 90 and 119, and a normal diastolic reading is 60-79.

Get your cholesterol checked. A simple fingerstick screening measures total cholesterol as well as three different kinds of lipids in your blood (HDL, LDL and triglycerides), which are important in determining your heart health. Low-density lipoprotein, or LDL, is known as the “bad” cholesterol and can build up in the walls of the arteries that feed the heart and brain. Along with other substances, it can form plaque – a thick, hard deposit that can clog those arteries. High-density lipoprotein, or HDL, is known as “good” cholesterol because it carries LDL away from the arteries and back to the liver, where it’s passed from the body.

A high HDL level helps prevent heart disease, while a low HDL level increases the risk of heart attack and stroke. Triglycerides are the most common type of fat. Like cholesterol, they circulate in blood but are stored in the body for extra energy. A high triglyceride level combined with a low HDL or high LDL can speed up the process of plaque formation in the arteries.

Learn about other risk factors for cardiovascular disease. Many people in the early stages of cardiovascular disease are asymptomatic, meaning they have no symptoms to indicate their health is at risk. Preventive health screenings, such as those provided by Life Line Screening, can give you a fuller picture of how risk factors may be stacking up. The screenings are designed by doctors and administered by trained professionals to help detect hidden health issues. Within a couple of weeks, you can receive easy-to-understand test results to share with your doctor so you can work together to prevent serious problems before they start.

To start the year off right with a preventive health screening, visit lifelinescreening.com

BIG BAR 151 E. Wacker Drive CHICAGO, IL 312-565-1234.

Located in the Hyatt Regency Chicago. The bar can be found the second floor of the hotel. The name says it all; it’s a big bar serving big drinks. It’s a great place for people watching. They attract locals and a lot of people from out of town whether for business or pleasure and they have a great location.

BIG SHOULDERS COFFEE 1105 W. Chicago Ave.CHICAGO, IL 312888-3042. Storefront coffee shop offering smooth, not over roasted coffee. They roast the coffee in house. It doesn’t get any fresher than that! Pick up a cup of their deliciously brewed coffee or get a bag to go. You can also purchase their coffee online at bigshoudlerscoffee. com or you can pick up a bag at Target.

OLDTIME CANDY.COM. This can take care of any sugar craving. Your purchase has to be done online. You can choose candy by occasion, candy by flavor, candy gifts, candy by type, bulk candy or mix & match pack a bag of candy. This is such a cute and clever gift for anyone.

We received a Candy by Decade box which was filled with treats of the 1970s: Zotz, Candy Dots, Lemonheads, wax lips and a candy necklace.

OSTERIA LA MADIA 59 W. Grand Ave. CHICAGO, IL 312-3290400. Check out Chef Jonathan Fox’s Italian brunch menu served on Sundays from 10:30 until 2:30 pm. It is a prix fie menu which includes choice of one antipasti item, one brunch entrée or wood fired pizza, and a flute of prosecco or Bellini. And with that, each table receives a basket of mini-donuts from sister restaurant, Firecakes. If you can’t make it to brunch they are open for lunch and dinner.

SULTAN’S MARKET 2057 W. North Ave. CHICAGO, IL 773-2353072. Middle Eastern Cuisine. It’s fast, it’s fresh, and it’s healthy and delicious. Menu items include soups, salads, spreads, baked spinach pie, kefta kebabs, lamb or chicken shawerma sandwiches and oh so much more. I tried the Falafel Sandwich which was pieces of falafel stuffed in pita bread with hummus and Jerusalem salad on top. That was enough for my entire meal but I had to try the rice and lentils too.

THE GARAGE BAR AND SANDWICHES 6154 N. Milwaukee CHICAGO, IL 773-647-1386. It’s a sports bar with an unbelievable bar menu.

This is the ideal place to watch a game and enjoy some high quality food and drinks. The first thing to try here is the pretzel; it’s enormous served with three dipping sauces big enough to share. They have burgers, mac’ n cheese empanadas, lobster rolls, sandwiches, tater tots and pizza.

WENDY’S 3951W. 183rd St. HAZEL CREST, IL 708-206-2696. This is one of my favorite fast food restaurants. I usually go for the #6 which is the Spicy Chicken Sandwich Combo but now they have tempted me with the spicy chicken Caesar salad, which is a little healthier; no bread or fries. It comes with a lemon Caesar dressing and they use romaine lettuce. Light and fresh and I still can get my spicy chicken fix.

WINKING DOG 100 E. North Ave. NORTHLAKE, IL 708-531-1379.

They have been around since 1958. You can spot this colorful building because it has Vienna Beef Hot Dogs and Olympia Gyros written on it. I went for the gyros sandwich with the works which was really good, plus an order of their fresh cut fries which were nice and crisp. Their prices are very reasonable. The menu includes salads, hot dogs, sandwiches, chicken and ribs.

12/11/15 4:36 PM

Food Industry News® January 2016

Page 31

NEW INVENTORY!

You’re Too Wired

n Percentage of men who are hooked on social sites like Facebook and LinkedIn: 72% n Percentage of adults who “unplug” at least two hours a day: 33% n Percentage who used the Web during their most recent social event: 89% n Stress has no sense of humor. After viewing 20 minutes of comedy, participants in a Loma Linda University study had significantly decreased levels of cortisol, a stress hormone that can hinder focus. Just cool it; some of us are trying to work here.

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Chicken, Pork, Beef Luxury brands, artisan bacon-makers, and bacontrepreneurs display, sample, Sold Fresh, and Cut To Order and sell a multitude of bacon products. The best mixologists and brewers hand 2 Pallet Minimum out bacon-inspired cocktails, beer and wine. To celebrate special achievement Serving Distributors, Commissaries, Retailers in the bacon arts, Baconfest gives out Golden Rasher Awards (the Oscars of the To check out pricing and to learn more, call us today. bacon world). Best of all, Baconfest is good for America. In addition to hosting a food drive and raffle at the event, Baconfest Chicago donates a portion of prowww.newsblinc.com ceeds from ticket sales to the Greater Chicago Food Depository. In 2015 alone, Baconfest donated $75,000 to the organization. Since 2009, Baconfest has donated more than $300,000 to Chicago’s food bank, which translates into nearly 1,000,000 meals for hungry people in the area.

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Page 32

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How to Take Action in Tough Times When things go awry, don’t let fear of saying or doing the wrong thing prevent you from taking action. It’s important to remember that some gesture, whether big or small, is better than doing nothing at all.

If you find yourself unsure of how you can lend a hand in a time of need, start by envisioning what you might find helpful if you ever found yourself in the same situation. Channeling that energy into action can be a challenge when times are tough, but these ideas will help give you the inspiration to get started: Sometimes the greatest help can be hearing that you’re not alone. Simple communication: email or a call or a card lets someone know that you’re thinking of them is an important gesture in a time of need. A support system that helps chase away a sense of isolation is important.

Relying on the vastness of social media is a smart strategy for gaining financial support, whether it’s helping defray expenses or raising funds in honor of a special person or cause. For example, iPads from Isaac, a crowdsourcing campaign through Move Your Mountain, has raised more than $10,000 in a little over six months to fund iPads for non-verbal children like Isaac, who passed away at the age of 7. Choosing the right platform can help ensure the success of your campaign. Move Your Mountain offers mentors to support new users via email and live chat, helping tell a compelling story and even select impactful photos and videos. The service also offers the lowest fees currently available with no campaign time limits.

When crises occur, day-to-day concerns get pushed aside. Work together to create a task list, then enlist help from others to tackle the list and eliminate unnecessary baggage.

Taking charge and taking action can help you constructively manage through a time of need, encourage others to do the same and make a meaningful difference in your community. –Excerpted from moveyourmountain.org

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Food Industry News® January 2016

Cary Miller: PEOPLE SELLING THE INDUSTRY This month I am pictured with Executive Chef Jeffrey Crittenden and Susan Tamuzian, both with Chicago’s historic SkylineClub. This club was built in 1924 and sits atop a landmarked skyscraper, the Old Republic Insurance building near Michigan Avenue and Randolph Street.

Andrew Noteman is president of American Graphics LLC, a local firm specializing in serving many types of food industry businesses. For suppliers, the firm offers vehicle wraps for cars and trucks. For restaurants they offer many products including customized interior wall murals and window decals to pull in patrons. If you are interested in building your image, contact Andrew today. You can see his ad on page 11 of this issue.

Dan Galloza and Jon Biancardi are with Royal Cup Coffee and Tea, a firm offering a full line of coffee and teas for foodservice, c-store and institutional accounts. Royal Cup has experience in working with thousands of customers, in a variety of industry segments, from family restaurants to fine dining to coffee houses, to create customized beverage programs that are innovative and effective. Chicago is a “Great Coffee” town. To taste what Royal Cup has to offer, call them today. You can see their ad on page 4.

Erin Arceo and Sarah Zupancic of The Eli’s Cheesecake Company. These ladies work hard to bring foodservice operators, chefs and retailers a full line of Eli’s delicious desserts. The company’s goal is simple: to create the best cheesecakes and desserts possible, using the finest ingredients available, and to share the company’s success with its talented associates and the community. To sample their fine products, contact your food distributor today.

Ali Raza is with Bill Kurtis’s Tallgrass Beef Company. The growing trend toward natural and organic foods has pervaded every part of the supermarket and America’s menu. Grass-fed beef has emerged as the perfect choice for U.S. consumers looking for a healthy, environmentally friendly source of meat, and Tallgrass is the leader.

If you are not serving these items you should.

In addition to being a cornerstone of any menu, Tall Grass products make excellent high margin specials and limited time offers. Their products include steaks, chops, sausages, hotdogs, burgers and more. To call them today for a sample presentation, see their ad on page 14 of this issue.

Bill Ramski and his son Bill are with Express Seating. These gentlemen work with all types of restaurants and clubs to make torn, damaged or ripped booths look new. They perform the work quickly and if requested, will even come when the restaurant is closed. I watched these men do a project and they replaced a large booth and made it look new in under 25 minutes. If your booth seats need repairing contact Express Seating today. Not only will they satisfy you, they will save you money too. You can see their ad on page 29 of this issue.

12/11/15 2:07 PM

Food Industry News® January 2016

Four Chicagoland Restaurants Named Best in U.S. The online reservation service Open Table released its “100 Best Restaurants in America for 2015,” and four Chicago area restaurants made the list: n Bavette’s (218 W. Kinzie St., Chicago, River North) n Boka (1729 N. Halsted St., Chicago, Lincoln Park) n The Capital Grille (87 Yorktown Shopping Center, Lombard) n Les Nomades (222 E. Ontario St., Chicago, Gold Coast) – Adapted from nbcchicago.com

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The Shape of 2016 is Very, Very Good

The world economy next year is shaping up to be stronger than in 2015 and roughly in line with long term growth averages, according to the International Monetary Fund and economists surveyed by Bloomberg.

American families have paid off debt since the 2007-09 recession, and they have pent-up demand, particularly for housing. “The millennial generation is moving out of the basement of their parents’ homes,” says Steve Rick, chief economist of CUNA Mutual Group, which sells insurance and investments to credit union members. Strength in consumer spending could embolden businesses to invest to upgrade plants, equipment, and software. The updates are overdue.

International

Canadian Ethnic Food & Beverages

Across Canada, ethnic fare consumption is trending up, specifically among younger consumers. According to the 2015 Canadian Flavour Consumer Trend Report, the latest study from foodservice research leader, Technomic, ethnic fare is a source of exploration and nostalgia for younger diners. However, Technomic’s research reveals that despite significant interest in ethnic flavours and cuisines, unfamiliarity with ethnic ingredients can deter some consumers from trying new dishes. As operators innovate and begin to incorporate more authentic— and in turn likely less recognizable—ingredients on their menus, they must balance new, unique options with traditional and familiar ones. – Technomic, Inc.

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The 20 Best Italian Restaurants in America

According to Time Out magazine online, for the best pizza and pasta, paired with top fine wines and craft beers, here are the country’s premiere Italian restaurants: 1. Vetri, Philadelphia 2. Carbone, New York City 3. Fiola, Washington, D.C. 4. Del Posto, New York City 5. SPQR, San Francisco 6. Frasca Food and Wine; Boulder, CO 7. Bestia, Los Angeles 8. Osteria Mozza, Los Angeles

9. Delfina, San Francisco 10. Andrew Michael Italian Kitchen; Memphis, TN 11. Coppa, Boston 12. Domenica, New Orleans 13. Erbaluce, Boston 14. Nostrana; Portland, OR 15. Osteria Langhe, Chicago 16. Macchialina, Miami 17. Cafe Spiaggia, Chicago 18. Sotto Sotto, Atlanta 19. Bar La Grassa; Minneapolis 20. Zeppoli; Collingswood, NJ – Adapted from timeout.com/usa/restaurants

The recipe from perpetual ignorance is to be satisfied with your opinions and content with your knowledge.

— Elbert Hubbard

12/11/15 3:21 PM

Merage adds, “As many similar products come to market, they will compete largely on price and some will fall by the wayside.”

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Happy New Year!

CHALLENGES TO GROWTH Challenges to Growth (respondents could pick up to 3)

Respondents could choose up to three categories

Food Industry News® January 2016

Great News for Chefs and Cooks of Northern Illinois

We are pleased to announce that a new organization has been formed for professional chefs and MAJOR CHALLENGES OTHER CHALLENGES cooks of Chicago and the surrounding counties of Northern Illinois. After the many years the Chicago govt Chefs de Cuisine and Windy City Professional Culiachieving regulations/ market share food safety narians have joined forces to create an exciting new 31.4% 11.4% professional organizations focused on providing edfinancing/ increased raising cash flow other ucation, networking, certification and employment competition capital options 11.4% opportunities for all levels of working professionals.

31.4% 8.6% 22.9% The 2015 Green Hasson Janks and foodreal and beverage survey focused on w This new on-line time organization is dedpricing raw materials competition cost icated to the resources working food ser- West Co roles in the industry asproviding leaders and consumers.

In the survey, 37.1% 14.3% cost of new vice professionals need. Our members come from all labor/ developing energy costs executives shared their views on a variety of topics. Not surprisingly, w competitors employee new sales (utilities, fuel, aspects of the restaurant and hospitality industry. entering retention channels logistics) market women are notThey yet want fillingthe leadership roles asdedicated often as and men, but we also same things as all pas22.9% 31.4% 8.6% 5.7% sionatefor chefs and cookscompanies want; to improve their skills, can be real benefits women-led and there are many are operational quality efficiency control work with other like-minded professionals, find and have a major influence on the industry — for example, women are driv 25.7% 8.6% create employment opportunities and research new of consumer interest natural, organic Our and schedule non-GMOcontains products. Read productsinfor their guests. opportunities information and insights. to attend world-class hands on culinary workshops, dine around events at Chicago’s In a national survey of are conditioned to use food lished in the journal Fron- best restaurants to professional networking events. more than 1,000 Americans, not only for nourishment, tiers in Psychology in 2014, These events are all designed to fit into the busiest 16 31 percent of respondents but for comfort,” Robin- underscore the complex re- schedules and allow our members take advantage said they believe lack of ex- son said. “That’s not a bad lationship between mood, of benefits that best suits their own unique needs ercise is the biggest hurdle thing, necessarily, as long as food and overeating. Hun- and personal goals. If you just want to celebrate with to achieving weight loss, fol- we acknowledge it and deal ger and food intake are reg- friends or pursue professional certification we have lowed by 26 percent who be- with it appropriately.” ulated by much more than opportunities for everyone. lieve it’s what food you eat After devouring a deli- our biology: Emotion plays The Chefs of North East Illinois will be hosting an and 17 percent who pointed cious meal, the brain re- a critical role in determining inaugural event on March 14, 2016 at the Montgomto the financial expenses of leases dopamine, a chemical what and how much we eat. a healthy lifestyle. Only one that’s associated with pleaSo many of us overlook ery Club, 500 W. Superior, Chicago, IL 60654. More in 10 of the respondents sure. Your body is satisfied, the mental health aspect of details will be announce on our website www.acfmentioned psychological and you feel good. But emo- weight loss because while windycitychefs.org . Please join us for this exciting wellness as a barrier. tional attachment to food we prioritize our physical event and see how your participation in this new or“When you talk to anyone becomes problematic when health -- you’d go to the doc- ganization can be part of helping cooks and chefs Percen about weight loss, they will people heavily rely on food tor for a broken arm or virus differentiate themselves from the rest of the crowd. custo tell you they don’t exercise for that feeling. As the Mayo -- our emotional well-being The restaurant and food industry in Chicago has enough and that they eat Clinic puts it, “Sometimes is much more abstract: How risen to the top of the national dialogue of one of poorly,” Diane Robinson, a the strongest food crav- do you know if you’re “sad the best food cities in the country. This new orgabiggest benefit of neuropsychologist and pro- ings hit when you’re at your enough” to see The a therapist?. nization has been formed to help food professional gram director of Integrative weakest point emotionally.” having a woman While there’s more re- leader Medicine at Orlando Health, Understanding the emo- search to be done on the re- stay on top and share our success. Our goal is to told The Huffington Post. tional aspect of our food be- lationship between mental recognize all levels of professionals who are helping Number of countries where “But we also need to under- haviors is key to maintain- health and weight loss, Rob- make Chicago’s food scene the best it can be. From GMO labeling is mandatory stand why we’re eating.” “If ing holistic health. Previous inson said there are things the classroom, boardroom and hospital room to the we’re aware of it or not, we studies, including one pub- people trying to lose weight hippest restaurant and bar, there is great food all can do today to get the brain around us and we want everyone to know about it! rise in grocery to work in tandem with oth-Average Thank you, Chef John Reed, CEC®, CCA®, Certified per person per year er weight loss efforts. Keepprices Cicerone® if the industry embraces a food journal to track unhealthy patterns. Check in with yourself: Are you eating for hunger, enjoyment or for another reason?

Number of survey respondents For some, working with a A True Delight In Every Bite! who feel women will pay more therapist may be the key to unlocking some of the emofor health- concious products Percept x 301 tional aspects behind food wo behavior. –Excerpted from the Huffington Post SOURCE: WOMEN IN THE FOOD AND BEVERAGE INDUSTRY

INTRO

The Hidden Reason So Many Diets Fail

SOME SURVEY HIGHLIGHTS

60

jan 2016 33-40.indd 34

12/11/15 3:22 PM

Food Industry News® January 2016

Page 35

Go Ahead and Ask, It’s OK Why are we loath to ask questions? As with introductions, some of us are uncomfortable interrupting busy coworkers. Others find it hard to admit that they don’t know something or can’t figure it out. Our egos keep us from reaching out to the experienced people that can much more easily solve our problems. According to several studies, the more questions new employees ask and the more help they seek, the better they perform. Research shows that question askers are also more satisfied in new jobs and more committed to new organizations. But when interviewed about what in hindsight they got wrong in starting a new role, executives most commonly say, “I didn’t ask enough questions.”

Consider what you want and why.

Determine whom to ask and if the time is right.

Ask short, to-the-point questions. Avoid multipart questions that are hard to understand, much less answer.

Say thank you and close the loop. Don’t underestimate the power of gratitude.

Cultivate a buddy. Many newcomers discover that finding a colleague who’ll agree to be their initial “goto” person makes it much easier to ask questions.

–Harvard Business Review

American Eagle: E-Commerce American Eagle, the country’s leading developer of websites and e-commerce sites recently held a forum for its customers featuring Mike Wuchte, Director of Catering from Portillo’s Restaurants as its keynote speaker.

American Eagle regularly hosts forums for its customers to help them navigate the worlds of e-commerce and e-marketing.

At this event, Mike revealed how improving its web presence has helped the restaurant chain to strengthen its e-commerce sales, catering sales and customer engagement. Evidence of this is the rapid increases of customers who have opted in to their website to stay abreast of news and specials from Portillo’s.

E-commerce continues to be an important component for sales growth for chains of all sizes including Portillo’s Restaurants.

When considering a web partner to develop, service and support your web initiatives, it is critical to work with a firm who is highly experienced. Data breaches are all too common these days, but American Eagle is proud that with the thousands of websites they’ve developed in their 35 year history, they have not had a single breach.

If you are considering enhancing your digital presence, contact American Eagle today and discover why many of the best names in the food industry (including Food Industry News) trust American Eagle. You may see their ad on page 39 of this issue.

jan 2016 33-40.indd 35

12/14/15 4:31 PM

Page 36

Happy New Year!

ACADEMIA

Food Industry News® January 2016

Let’s Rethink “Stress”

Q Expansion Continued from page 1

Stress: What the heck is it, really, and why are we Rep. Chellie Pingree (D., Me.) introduced legislausing it more as a reason tion that seeks to reduce the amount of food wastto excuse our inabilities ed each year in schools and other institutions. to get things done?

The Food Recovery Act aims at combating food Last year, millions of waste on the farm, in restaurants and grocery antidepressants were stores, and the consumer level. dispensed.

Thetheir use of The 2015 Green Hasson Janks food and beverage survey focused on women and In schools, the bill would expand grant programs heavy-duty drugs like roles in students the industry leaders and consumers. In the survey, West Coast business that educate about foodas waste and encourmirtazapine, diazepam, age food recovery. It also encourages cafeterias to venlafaxine and sertraexecutives theirand views on a variety of topics. Not surprisingly, we found that buy lower-pricedshared “ugly” produce strengthens line all increased, the last the link between farmsyet and filling schools to give both women are not leadership roles as often as men, but we alsobyfound that there a staggering 29 per Q-BBQ is a fast-casual Michelin Guide Bib Gour- cent. more resources in combatting food waste. restaurant (2012, are 2013)many that specialcan be legislation real benefits for women-led companies and there areasThis where Pingree’s would also require the USDA mand-winning might women be because to establish standards for estimating the amount izes in authentic barbeque and authentic BBQ tradi- the stress-management have a major influence on the industry — for example, women are driving the tidal wave of food wasted on farms, and expand and extend tions. With influences from Memphis, the Carolinas, industry has a vested inTexas, and Kansas City, Q hasproducts. added its ownRead signa- on for more tax for farmers, retailers and restauof deductions consumer interest in natural, organic and non-GMO terest in keeping it buzzture style to create a familiar yet surprising menu rants that donate food to organizations that help worthy: they make a killthat is both contemporary as well as true to the legainformation and insights. food insecure people. ing medicating us over “Forty percent of all food produced in the United cy of “America’s original comfort food.” it. Yet it defies history The counter-service, fine casual restaurant has States each year is wasted. The Food Recovery Act and common sense to locations in downtown LaGrange, downtown Napertakes a comprehensive approach to reducing the pretend that workplace amount of food that ends up in landfills and at ville, Chicago’s Lakeview neighborhood, and now in stress is increasing. the same time reducing the number of Americans the town of Schererville, IN. Most of us enjoy shorter Q-BBQ offers beer and wine, take-out, and caterwho have a hard time putting food on the table,” hours, better pay, longer ing, and the Lakeview location offers delivery, plus Pingree said in a statement. –Food Service Director holidays, greater security retail sales of its four signature sauces. and higher living stanIf your taste for BBQ includes BBQ delicacies like brisdards than workers of the Vegan Foods Now Featured ket burnt ends, smoked Texas brisket, Carolina pulled past. In place of manual At Majority of Colleges pork, Memphis dry rub chicken wings and signature labor and heavy industry, The number of colleges that provide a daily meat- homemade Hush Puppies, you’ve found true happiness. we tend to work in comfree option to students has increased 63 percent fortable surroundings. since last year, according to a new study conductFar from helping anyed by peta2, a network of student animal rights one, the stress fad is activists and a youth division of PETA. profoundly dangerous. It Key findings from the report—which surveyed creates a climate of resmore than 1,400 four-year college and university ignation and fear in the Percentage of health-conscious dining programs—also revealed an increase in vegworkplace. The medicalcustomers who prefer to buy an desserts and more schools offering all-vegan ization of emotion endining stations, compared with their 2013 study. organic/natural courages an attitude of Respondents said they seek vegan meals because ‘learned helplessness’, of concerns for the environment, their health and and encourages some to biggest benefit of food every year, the the The animals that are killed for feel that work is actually Service Director survey says.a–Food having woman leader damaging their health, when all research shows the opposite.

Number of countries where Falsely described as GMO labeling is mandatory stress, intensity of feeling is a biological impulse that enables us to cope with the challenges that Average rise in grocery There was a meeting of the minds when successful local foodservice inde- are unavoidable in work prices per person per year pendents and friends met for dinner to discuss ideas, issues and suggestions to solve the world’s problems. Pictured above is Pete Romas from Wolfy’s, and life. It should be welif the industry embraces Stu Cohen from Lou Malnatis, Ricky Fritzshall from Risa Foods, Vincent Vin- comed as a vital part of cenco from Frannie’s, Josh Kaplan from Josh’s Hot Dogs, Phil Chihoski from the Allstate Arena, Cary Miller from Food Industry News, media personality the human condition.

School Food Waste Bill Introduced

INTRODUCTION

SOME SURVEY HIGHLIGHTS

60

SOURCE: WOMEN IN THE FOOD AND BEVERAGE INDUSTRY

jan 2016 33-40.indd 36

Bob Sirott and Bob Schwartz and Don Kaplan both of Vienna Beef.

Number of survey respondents who feel women will pay more

–Portions excerpted from the Spectator

12/11/15 3:22 PM

Food Industry News® January 2016

Page 37

Come Clean with Customers and Practice Cleanliness With Staff!

Food Safety Training Solutions, Inc. Recently cited Chipotle’s seemingly continuing string of food illness cases as a red light for any operation.

Whether fast-casual or full-service, the basic rules apply, and we’re all aware of some places we wouldn’t eat on a bet. Whether a laxidasical attitude in a foodservice operation is because the employees are intentionally avoiding cleanliness procedures or because management is substandard, the bottom line is liability and probable legal disaster. Chipotle can –and did– scrub every nook while practicing a transparency with their customers so personally it makes competition green with envy; everybody else needs to swim for their lives if an outbreak comes back to roost.

An organization can have all of the correct policies and procedures in place but it doesn’t do a bit of good if those mandates are nothing more than words on paper, in notebooks, shoved on shelves and collecting dust in offices. Food safety training and certification is equally valuable, but is your organization training to pass an exam or training to “teach” food safety? There is a difference. It’s essential that all foodservice companies create food safety cultures. You must live, eat, and breathe food safety—don’t just talk about it. You may consider training to be expensive, but consider the much higher cost of a food-borne illness outbreak.

Food poisoning lawsuits are being filed nearly every day, though most are not covered in the media as extensively as the recent Chipotle outbreaks have been. The figures from the litigation suits that have been published are very large. Attorney Bill Marler says his firm, Marler Clark, has won millions from foodservice companies—including prestigious restaurants—that have sickened customers.

While Chipotle is considered a fast casual, that doesn’t leave fine-dining or full-service restaurants out of the equation. Food safety standards are the same regardless of restaurants’ genre—and the risk is real in every

jan 2016 33-40.indd 37

kitchen.

Food Safety Training Solutions, Inc., Advises you how to reduce the risks of sickening guests: Purchase from approved reputable suppliers.

Require your suppliers to have HACCP (Hazard Analysis and Critical Control Point) plans. Obtain copies of their documentation for your records.

Require all management personnel to obtain a Food Manager’s Certification.

Make certain that everyone on your staff washes their hands appropriately, with soap and hot water, using single-use towels to dry them.

Keep hot food hot and cold food cold, or don’t keep it.

Food thermometers must be easily accessible—not locked in the office— and should be used to monitor the temperature of food.

Food thermometers should be calibrated daily at a minimum; recommended once a shift (and, when they are new, prior to their initial use, and also if they are dropped).

Take the temperatures of products upon delivery. If food products are unsafe when they arrive, there is nothing you can do to make them safe later.

TRAIN, TRAIN, TRAIN, and TRAIN some more. When you have welltrained staff, there’s a much higher chance that they’ll properly prepare the food, which will make your establishment safer and more profitable.

This will also lower your risks for liability, a ruined reputation, and other negative fall-out from a food-borne illness incident.

It typically takes significant time for restaurants to recover after an event such as this, and they must work long and hard to regain their reputation and their customers’ trust. It would be so much easier to prevent food poisoning from happening in the first place. Remember, food-borne illnesses are 100 percent preventable, so prevent them from happening in your restaurant!

–Excerpted from FSR

Why Sourcing Local Means Money to Your Business Sourcing local ingredients brings flavor to your menu and shows your guests that you care about the environmental impact and quality origin of your food.

Local produce is a great place to start. A Chicago Tribune report on 2013 food trends forecasts that vegetables “will continue to move to the center of the plate, catering to vegetarians, vegans, flexitarians, foodies and nutrition-conscious carnivores alike” - this means virtually every type of patron could find vegetable dishes appealing.

According to the National Restaurant Association “What’s Hot 2013 Chef Survey”, in which they surveyed 1,800 chefs on menu trends, the two trends leading the Top 20 list are: 1: Locally sourced meat and seafood 2: Locally grown produce By sourcing local vegetables, you’ll increase your customer appeal and improve your operation in several ways: Make the connection: Your customers will appreciate being “in the know” about ingredient suppliers, and this gives your guests a connection to your food while differentiating your menu.

Manage costs: Restaurant patrons recognize that locally-sourced menu ingredients may cost more, and they see the value in paying more for items that they perceive as better. Plus, when vegetables are featured as the center of a dish, meat can become a secondary ingredient, lowering plate costs.

Support the community: You’re doing something good for the environment and local business, and your guests will take notice.

There’s no need to consider a complete menu overhaul. Sourcing even a few of your ingredients locally is a step in the right direction, so be sure to call out these ingredients on your menu.

To begin sourcing vegetables in your region, you can start by visiting farmers’ markets and reading local food blogs for ideas. You might also check with your state’s restaurant association to see if your area has a buying cooperative with local vendors.

Once you’ve found local sourcing that works for you, trumpet it to your customers; they’ll give your operation that second, third and fourth look that leads to sales. – adapted from SandwichPro.com

Patience will achieve more than force... Unless you’re really constipated.

— Edmund d’Toilette

12/11/15 3:22 PM

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Happy New Year!

When It Comes To Supporting Our Advertisers, We Can’t Be Beat On average, our consistent display advertisers have now been with us 22.8 years. While this is an impressive number, we don’t rest on our laurels. With every issue, we go far beyond what’s expected to promote and work hard for our advertisers. We do this by including (at no extra charge), editorial features, new product releases, advertising strategy assistance, personalized referrals, and when appropriate, supporting our advertisers’ customers with editorial mentions or features. Our success depends on our advertiser’s success, which is why we work so hard to see that they succeed. Advertise with us to reach the whole market and increase your sales.

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Monthly Reports of New Food Businesses

E-Blast Programs

Food Industry News® January 2016

How KOP helps food businesses reduce equipment costs

With stainless steel equipment being a high capital cost, it often makes sense to repair rather than replace it.

That’s where KOP shines. The firm specializes in helping businesses get more from their stainless equipment with their mobile on-site welding service.

KOP comes to businesses located within a 75 mile radius of Chicago. In addition to repairing or modifying stainless steel equipment, the firm is also able to create custom items to help you become ADA compliant or save money by getting you exactly what you need. Below are some pictures of items recently fabricated or repaired by KOP. See their ad on page 3 of this issue.

2017/2018 Pocket Buyers Directory

Print and Digital Buyers Guides

Can Chefs Boost School-Meal Participation?

Industry Event Co-Sponsorships

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INDUSTRY NEWS

847-699-3300 Info@foodindustrynews.com • www.foodindustrynews.com jan 2016 33-40.indd 38

Having a chef prepare school lunches may convince students to eat more fruits and vegetables, suggests a new study.

According to authors of the study published in JAMA Pediatrics, several techniques were tested to improve student nutrition in lowincome schools: having chefs develop flavorful recipes and serving vegetables first in lunch lines; serving fruit in colorful bowls; and having white milk ahead of chocolate milk, reports Scienceline.org.

Key findings of the study indicated that after the chefs had been in the schools for seven months, students were throwing away less food and eating more fruits and vegetables.

12/11/15 3:22 PM

Food Industry News® January 2016

Make Mine Cold, Hard Cash

The lure of plastic made way for apps, virtual currency and a slew of problems that people who orinarily have common sense just shouldn’t have fallen for. How did we get so stupid with our money. Simple: all of those marvelous methods made it easy to act fast and think less; credit, and the appeal of infinite amounts of it, made us forget some simple truths about long green: 1. Hamiltons can’t get hacked.

With data breaches of major retailers becoming common, some consumers have turned to cash payments to prevent hackers from obtaining their credit card information. But plastic carries one big benefit that cash doesn’t: If a thief racks up charges on your credit card, you’re protected by the card networks’ zero-liability policies. And banks will most often reimburse you for fraudulent debit card charges.

2. A cashless society? Not so fast.

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From PayPal to Bitcoin to Samsung Pay (the newest contender among mobile wallets), advances in payment technology make pocket change look as if it’s headed for the history books. But according to a 2012 Federal Reserve study, 40% of an average consumer’s transactions were in cash—more than for debit cards (25%), credit cards (17%), electronic payments (7%) and checks (7%). The number of notes in circulation has grown by about 5% per year since then, says Doug Conover, an author of the study.

2. Currency comes in handy. Most vending machines don’t take plastic, and cash works best for all small purchases. In the Federal Reserve study, consumers used cash for two-thirds of transactions smaller than $10 and for half of all payments of less than $50.

Merchants are legally permitted to refuse plastic for transactions of less than $10, and they may provide a discount to customers who pay with cash. For most people, $50 or so is an adequate amount of cash to keep on hand, says

Page 39

Matt Schulz, senior industry analyst for CreditCards.com.

4. A cash fix can cost you. Use an ATM outside your bank’s network and you’ll pay more than $4, on average, in combined fees to the bank and the ATM’s owner, according to a MoneyRates.com survey. Check your bank’s app or Web site to locate in-network ATMs. Or use a checking account that reimburses ATM surcharges (Ally Bank pays back up to $10 a month).

A few banks have introduced ATMs from which customers can get cash by arranging a withdrawal on a smartphone app, then using the app to scan a QR code that the ATM displays— no card required.

5. It’s a great budgeting tool. If you have trouble controlling your spending when you pay with credit cards, then favoring cash or a debit card is best for your finances. With cash, you can spend only what you have, so you may treat your money more carefully if

you see real dollars leaving your hands.

Divide the cash into envelopes labeled for each category of your monthly budget—or at least for discretionary purchases such as eating out and shopping. Unfortunately, doing that means you won’t be able to use online tools that automatically track each dollar you spend. But with mobile apps such as Good- Budget and Mvelopes (both are available for Apple and Android devices), you can create virtual envelopes and connect to your bank account to see where the money goes.

6. But it won’t help build your credit history. Consider using a credit card now and then; perhaps for routine purchases, such as gas, that won’t tempt you to overspend. A history of responsible card usage on your credit record can help you get the best terms on a mortgage or other loan. It may even improve your prospects for getting a job or an apartment rental.

– Excerpted from KIPLINGER’S PERSONAL FINANCE

12/11/15 3:22 PM

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Happy New Year!

Food Industry News® January 2016

Nine Business Books To Change How You Think 9: Start With Why by Simon Sinek Non-business examples demonstrate how to be clear in your purpose and knowing why you are doing what you are doing allows everyone to understand. People will work harder, be more passionate and ultimately drive your success if they are able to connect with you on a more emotional level.

5 Trends that will Shape Noncommercial Foodservice in 2016 5. Convenience first Today’s consumers increasingly expect conveniencedriven foodservice platforms to integrate seamlessly into their lifestyle. The noncommercial sector is responding with online ordering and mobile apps that expedite ordering and payment processes. New delivery tools, driven largely by third-party companies, will expand in segments like college and university and business and industry. .

4. Experiential dining Noncommercial consumers want restaurant quality not only in terms of foods, but also in the dining experience. Operators in the business-and-industry sector are swiftly revamping foodservice venues to make the experience more interactive, with action stations and communal tables.

3. Novelty foods and beverages Craveable hybrid foods and highly caloric specialty offerings that add shock value to the menu.

2. All things local Local products and regionally sourced foods are poised to carve out a more distinct niche across several noncommercial segments, namely recreation facilities. Expect local beer brewers and regional food artisans to benefit from this burgeoning trend.

Additionally, the strong association between locally sourced ingredients and health will continue to spur growth of this trend in the hospital and education sectors. With college and university operations leading the way, we’ll see a trickledown effect to the K–12 level.

1. Honest sourcing Expect more widespread adoption of eco-initiatives that center on water conservation and waste management, such as trayless dining and the use of compostable and recyclable materials.

8: Universal Methods of Design by Bella Martin and Bruce Hanington A collection of design methods that can be applied to one of five generalized design phases. These are quick and digestible methods that individuals or teams can use to attack problems from start to finish. Many of the methods are applicable not to just design problem solving, but useful for engineering and business as well and allow you to move quicker and attack problems from more angles than traditional user research.

7: Freakonomics by Steven D. Levitt and Stephen J. Dubner The book, as well as its sequels, is filled with true stories about data analysis that question conventional wisdom.

It highlights the value of asking the right questions when making decisions and the importance of understanding what data you’re analyzing and how you’re measuring it.

6: Lean In by Sheryl Sandberg Sheryl Sandberg believes that though you may not be the CEO of your company, you should still act like one.

5: The Boys in the Boat by Daniel James Brown As a bestseller, it isn’t a business book, but the real-life quest of a US rowing team to compete at the 1936 Berlin Olympics is an inspiring story that involves team effort, hard work, long odds and finding motivation in unusual places.

4: The Design of Everyday Things by Don Norman Because the case studies are everyday objects, the book illuminates how every human made object in the world is ‘designed’, but some with more attention to human needs and capabilities.

3: The Hard Thing about Hard Things by Ben Horowitz The unique challenges faced by tech entrepreneur and investor Ben Horowitz when running various companies and how he and his team managed their way out of them. It also gives great insight into the types of people you need for companies in good and bad times.

2: Zero to One by Peter Thiel (with Blake Masters) Peter Thiel, the co-founder/CEO of PayPal and Palantir and VC investor in Founders Fund show their approach to building companies that have huge market power (think Google or Facebook) and become incredibly fast growing, profitable and valuable

1: Presentation Zen by Garr Reynolds Reynolds breaks down how people process visual information. Biggest take-away: without the speaker present a slide deck should not make any sense, those are called handouts –Foodservice Director and should be prepared separately. – hightail.com

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12/11/15 3:22 PM

Food Industry News® January 2016 ACCOUNTANTS BDO (Formerly SS&G)................................... 847-824-4006 Baker Tilly ...................................................... 312-729-8100 ACCOUNTING FIRMS Parhas & Associates .........................Page 14 708-430-4545 ADVERTISING Food Industry News ....................................... 847-699-3300 AIR FILTERS-SALES & SERVICE Averus ............................................................ 800-393-8287 Olympia Maintenance .................................... 708-344-0344 ALARM SYSTEMS Keyth Security Technologies .......................... 847-433-0000 ARCHITECTS Dearborn Architects ..........................Page 26 312-939-3838 Sarfatty Associates ........................................ 847-920-1100 ASIAN FOOD PRODUCTS Eastland Food Corporation ............................ 630-633-2470 Kikkoman Sales USA ..................................... 630-954-1244 ASSOCIATIONS Illinois Restaurant Association ..........Page 17 312-787-4000 ATM MACHINES Meirtran ATM.....................................Page 26 800-382-5737 ATTORNEYS The Jenkins Law Group ....................Page 14 312-726-0666 Dregerlaw....................................................... 312-322-0955 Scharf Banks Marmor .................................... 312-662-4897 Tabahi Law ..................................................... 847-260-8182 AUCTIONEERS Bob King Auctions .............................Page 16 847-458-0500 AWARDS Classic Design Awards .................................. 847-470-0855 AWNINGS & CANOPYS Chesterfield Awnings ........................Page 04 312-666-0400 Universal Awnings & Signs ............................ 773-887-3935 BAKERS-WHOLESALE Eli’s Cheesecakes.............................Page 12 773-736-3417 Gerhard’s European Desserts ..........Page 23 847-234-0023 Gonnella Baking Co ..........................Page 03 312-733-2020 IL Mulino di Valenzano Bakery ..........Page 19 773-934-1625 Simply Baked Gluten-Free ................Page 33 630-627-0860 JR Dessert Bakery ......................................... 773-465-6733 Milano Baking ................................................ 800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist..............Page 15 815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago..........................Page 12 800-933-2500 BAKLAVA Libanais Sweets ............................................. 847-329-5060 BANKING Ridgestone Bank............................................ 847-805-9520 BANNERS Universal Awnings & Signs ............................ 773-887-3935 BANNERS & POSTERS Accurate Printing............................................ 708-824-0058 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ............... 847-705-6619 BAR STOOLS Chicago Booth ..................................Page 22 773-378-8400 Richardson Seating-Fse. Division .................. 312-829-4040 Waco Manufacturing ...................................... 312-733-0054 BAR SUPPLIES Ramar Supply Co..............................Page 32 708-233-0808 BASSET TRAINER CERTIFICATION CPB Consulting.............................................. 877-884-0277 BATCH FREEZERS Kool Technologies .......................................... 630-483-2256 BEEF New S B L INC ..................................Page 31 773-376-8280 BEER DISTRIBUTORS Louis Glunz Beer ........................................... 847-676-9500 BENEFITS-EMPLOYEE BenefitMall ..................................................... 630-320-1417 BEVERAGES Lifestyle Beverages........................................ 630-941-7000 BOOTHS Chicago Booth ..................................Page 22 773-378-8400 Waco Manufacturing ...................................... 312-733-0054

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BOOTHS-UPHOLSTERERS Chicago Booth ..................................Page 22 BREAD & ROLLS Gonnella Baking Co ..........................Page 03 IL Mulino di Valenzano Bakery ..........Page 19 BREAKFAST-FOODS Menza Foods ....................................Page 48 BURGLAR ALARM SYSTEMS Keyth Security Technologies ..........................

BUTTER-CLARIFIED Danish Maid Butter Co ......................Page 12 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ......................Page 12 CABLE TV-SALES & INSTALLATION All Internet Now..............................................

Prime Time Sports .........................................

CAMERA & VIDEO SYSTEMS Keyth Security Technologies ..........................

CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care...................................

CASH & CARRY OUTLETS GFS Marketplace ...........................................

CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ....................

CATERING-VEHICLES DCI Central .......................................Page 33 CHAIRS-COMMERCIAL Chicago Booth ..................................Page 22 Clear Chair Store ...........................................

Richardson Seating-Fse. Division ..................

Waco Manufacturing ......................................

CHARCOAL Charcoal Supply Company ............................

CHEESE-WHOLESALE Wiscon Corporation .......................................

CHEESECAKES Eli’s Cheesecakes.............................Page 12 CHEMICALS Lee’s Chemical Solutions..................Page 16 CHICKEN-PROGRAMS FSI/Foodservice Solutions .............................

CHILI Captain Ken’s Foods.........................Page 14 CHORIZO Quay Corp......................................................

CIGARS Pacific Cigar Company .....................Page 40 CLASSIFIED ADVERTISING Food Industry News .......................................

CLEANING PRODUCTS Reckitt Benckiser-Professional ......................

SuperClean ....................................................

CO-PACKERS T F Processors...............................................

COFFEE Big Shoulders Coffee ........................Page 17 Farmer Brothers Coffee ..................................

COFFEE & TEAS Royal Cup Coffee..............................Page 04 True Brew Outfitters .......................................

COFFEE HOUSE PRODUCTS True Brew Outfitters .......................................

COFFEE ROASTERS Tec Foods .........................................Page 20 Passion House Coffee Roasters ....................

Tugboat Coffee ..............................................

COFFEE-GOURMET & SPECIALTY True Brew Outfitters .......................................

COLD STORAGE Perishable Distribution Solutions ...................

CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products .....................................

CONSTRUCTION-RESTAURANTS Chicago Builders & Contractors .....................

CONSULTING & DESIGN A D E Foodservice Equipment .......................

CORNED BEEF HASH Menza Foods ....................................Page 48

Page 41 773-378-8400 312-733-2020 773-934-1625 630-230-0332 847-433-0000 773-731-8787 773-731-8787 312-335-9495 847-637-3500 847-433-0000 847-827-1188 800-968-6361 847-675-6066 800-468-7478 773-378-8400 773-253-4883 312-829-4040 312-733-0054 312-642-5538 708-450-0074 773-736-3417 844-550-5337 847-719-6088 800-510-3811 847-800-8567 630-972-1189 847-699-3300 800-560-6619 847-361-0289 847-709-2600 312-810-3046 312-437-1818 630-254-3365 773-252-7000 773-252-7000 773-638-5310 312-733-3998 630-390-6613 773-252-7000 888-491-1641 800-767-5352 773-529-6000 630-628-0811 630-230-0332

CORNED BEEF-FRESH EX-Cel Corned Beef ......................................

Vienna Beef ...................................................

CORPORATE GIFTS Vienna Beef ...................................................

CUSTOM PLASTIC CUPS J & C Enterprises ...........................................

DAIRY-PRODUCTS Instantwhip Chicago..........................Page 12 Quay Corp......................................................

DECOR & DESIGN Zap Props .........................................Page 06 DELIVERY-VEHICLES DCI Central .......................................Page 33 DESSERTS Eli’s Cheesecakes.............................Page 12 Gerhard’s European Desserts ..........Page 23 Algelato Chicago ............................................

DIRECT MAIL PROGRAMS Food Industry News .......................................

DIRECTV Prime Time Sports .........................................

DISHWASHER-LEASING & RENTAL Lee’s Chemical Solutions..................Page 16 Cintas Corporation .........................................

DISTRIBUTOR SALES REPS Jeff Goworowski.............................................

DUCT CLEANING Enviromatic Corp of America ............Page 26 Averus ............................................................

Olympia Maintenance ....................................

ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical..........Page 20 EMPLOYEE BENEFITS PROVIDERS Trinet ..............................................................

EMPLOYEE SERVICE OUTSOURCING Trinet ..............................................................

ENERGY BROKER (ELECTRIC & GAS) LessThanComEd.com ...................................

ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS........................................Page 30 ETHNIC FOODS Kikkoman Sales USA .....................................

FAUCETS Faucet Shoppe The ..........................Page 10 FILTERS-EXHAUST SYSTEMS Averus ............................................................

Olympia Maintenance ....................................

FIRE ALARM REPAIR & TESTING Valley Fire Protection .....................................

FIRE SUPRESSION SYSTEMS Averus ............................................................

Foster & Son Fire Extinguishers ....................

Fox Valley Fire & Safety.................................

FIRE-ALARM SYSTEMS Keyth Security Technologies ..........................

FIRE-EXTINGUISHERS Averus ............................................................

Foster & Son Fire Extinguishers ....................

FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service ..................Page 31 FLOOR MAINTENANCE Sexton Complete Care...................................

FLOORS-SALES & REPAIRS Customcrete LLC ...........................................

FOOD DISTRIBUTORS Christ Panos Foods ..........................Page 35 Devanco Foods .................................Page 02 Tec Foods Inc....................................Page 20 Anichini Brothers ............................................

Artisan Specialty Foods .................................

Kingdom Farms..............................................

Kronos Foods.................................................

Market Produce..............................................

FOOD EQUIPMENT Bob King Auctions .............................Page 16 Gold Medal Products .....................................

312-666-2535 773-278-7800 773-278-7800 708-476-5523 800-933-2500 847-800-8567 773-376-2278 800-468-7478 773-736-3417 847-234-0023 847-455-5355 847-699-3300 847-637-3500 844-550-5337 630-543-3666 312-738-1111 847-729-8000 800-393-8287 708-344-0344 847-381-0448 888-874-6388 888-874-6388 847-846-9823 770-883-7441 630-954-1244 773-478-3890 800-393-8287 708-344-0344 630-761-3168 800-393-8287 708-233-9505 847-695-5990 847-433-0000 800-393-8287 708-233-9505 847-322-9185 847-827-1188 847-651-9699 312-421-6100 847-228-7070 773-638-5310 312-644-8004 708-762-5238 312-226-4456 800-621-0099 312-666-3106 847-458-0500 800-767-5352

FOOD PHOTOGRAPHY Al MacDonald Partners LLC .......................... 630-283-0038 FOOD PRODUCTS Menza Foods ....................................Page 48 630-230-0332 Tec Foods Inc....................................Page 20 773-638-5310 GFS Marketplace ........................................... 800-968-6361 Grecian Delight .............................................. 847-364-1010 Riverside Foods ............................................. 800-836-8303 FOOD PRODUCTS-PREPARED Captain Ken’s Foods.........................Page 14 800-510-3811 FOOD-DISTRIBUTION SOFTWARE TopshelfDS........................................Page 30 770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS........................................Page 30 770-883-7441 FOODSERVICE EQUIPMENT Leach Food Equipment Dist..............Page 15 815-712-7707 March Quality Used & New Equip.....Page 11 800-210-5895 Thunderbird Food Machinery ............Page 22 866-451-1668 Losurdo Inc .................................................... 630-833-2828 Zepole Restaurant Supply ............................. 630-783-1239 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical..........Page 20 847-381-0448 CSI - Coker Service Inc ................................. 888-908-5600 Cobblestone Ovens ....................................... 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ....................... 630-628-0811 Losurdo Inc .................................................... 630-833-2828 Sarfatty Associates ........................................ 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ................................. 888-908-5600 Cobblestone Ovens ....................................... 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co..............................Page 32 708-233-0808 GFS Marketplace ........................................... 800-968-6361 FREEZER & REF TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries............. 847-350-9774 FREEZERS-ALL TYPES Custom Cooler & Freezer .................Page 08 630-879-3131 FRYERS FSI/Foodservice Solutions ............................. 847-719-6088 FURNITURE-COMMERCIAL Richardson Seating-Fse. Division .................. 312-829-4040 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware ..................... 708-641-7007 GELATO Palazzolo’s Artisan Dairy ..................Page 28 800-4GE-LATO Algelato Chicago ............................................ 847-455-5355 GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy ..................Page 28 800-4GE-LATO Kool Technologies .......................................... 630-483-2256 GIARDINERA Natali Brand ................................................... 847-668-6590 GIARDINIERA Authentic Barnds...............................Page 18 708-749-5430 E Formella & Sons ......................................... 630-873-3208 V Formusa Company ..................................... 847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical..........Page 20 847-381-0448 GOURMET-FOOD PRODUCTS Artisan Specialty Foods ................................. 708-762-5238 Market Produce.............................................. 312-666-3106 Viola Imports .................................................. 847-690-0790 GRASSFED BEEF Tallgrass Beef Company ...................Page 14 312-846-1361 GREASE REMOVAL SERVICE Kaluzny Bros Inc ............................................ 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental.........................Page 06 888-551-1998 Kaluzny Bros Inc ............................................ 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ............Page 26 847-729-8000 Averus ............................................................ 800-393-8287 Olympia Maintenance .................................... 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods .................................Page 02 847-228-7070 Kronos Foods................................................. 800-621-0099 Olympia Foods ............................................... 773-735-2250

12/11/15 4:14 PM

Page 42 GYROS Devanco Foods .................................Page 02 847-228-7070 Kronos Foods................................................. 800-621-0099 Olympia Foods ............................................... 773-735-2250 H/R-HUMAN RESOURCE SERVICES BenefitMall ..................................................... 630-320-1417 Trinet .............................................................. 888-874-6388 HAMBURGER PATTY MANUFACTURER Devanco Foods .................................Page 02 847-228-7070 HAMBURGERS -FRESH & FROZEN Allen Brothers 1893 ....................................... 773-890-5100 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical..........Page 20 847-381-0448 Mechanical 24 ................................................ 847-987-9738 HOOD & EXHAUST-CLEANING Enviromatic Corp of America ............Page 26 847-729-8000 Automated Cleaning (Foster & Son) ............. 708-233-9505 Averus ............................................................ 800-393-8287 Olympia Maintenance .................................... 708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ............................ 312-666-5222 HOOD SYSTEMS-FIRE Averus ............................................................ 800-393-8287 HOT DOGS Red Hot Chicago...............................Page 23 800-249-5226 Crawford Sausage ......................................... 773-277-3095 Vienna Beef ................................................... 773-278-7800 ICE CREAM Chocolate Shoppe Ice Cream ...........Page 10 608-221-8640 Fox Valley Farms ..............................Page 21 630-231-3005 Homer’s Gourmet Ice Cream ............Page 15 847-251-0477 Instantwhip Chicago..........................Page 12 800-933-2500 Palazzolo’s Artisan Dairy ..................Page 28 800-4GE-LATO Algelato Chicago ............................................ 847-455-5355 Nestle Ice Cream Company ........................... 800-531-2663 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies .......................................... 630-483-2256 ICE MACHINE REPAIR & SANITIZING Major Appliance Service ................................ 708-447-4100 ICE MACHINES Apex Beverage Company .............................. 877-901-APEX ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ................................... 312-733-3900 Mechanical 24 ................................................ 847-987-9738 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical..........Page 20 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ........................ 708-366-3333 INSURANCE Jos Cacciatore & Company ..............Page 13 312-259-8200 Northern Illinois Insurance ................Page 29 815-226-9353 Caro Insurance Services................................ 708-745-5031 Clermont Specialty Managers ........................ 800-504-7012 Concklin Insurance Agency............................ 630-268-1600 ISU Northwest Insurance Services ................ 888-366-3467 Society Insurance .......................................... 888-576-2438 The Horton Group .......................................... 312-917-8610 INSURANCE SERVICES Northern Illinois Insurance ................Page 29 815-226-9353 Clermont Specialty Managers ........................ 800-504-7012 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ..............Page 13 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ........................................ 847-920-1100 INTERNET ACCESS All Internet Now.............................................. 312-335-9495 INTERNET ADVERTISING Food Industry News ....................................... 847-699-3300 INVENTORY CONTROL Sculpture Hospitality ...................................... 773-454-1300 ITALIAN BEEF Authentic Brands...............................Page 18 708-749-5430 Bari Beef ...........................................Page 10 847-305-0056 Devanco Foods .................................Page 02 847-228-7070 Red Hot Chicago...............................Page 23 800-249-5226 Serrelli’s Foods .................................Page 24 877-385-BEEF

jan 2016 41-48.indd 42

Happy New Year!

ITALIAN FOOD SPECIALTIES E Formella & Sons ......................................... 630-873-3208 Natali Brand ................................................... 847-668-6590 ITALIAN SAUSAGE Devanco Foods .................................Page 02 847-228-7070 Anichini Brothers ............................................ 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co..............................Page 32 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ..................................... 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest............................................... 800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ............Page 26 847-729-8000 Averus ............................................................ 800-393-8287 Olympia Maintenance .................................... 708-344-0344 KNIFE-SHARPENING SERVICE Cozzini Inc ..................................................... 888-846-7785 Maestranzi Brothers ....................................... 708-867-7323 LAMB-WHOLESALE Allen Brothers 1893 ....................................... 773-890-5100 LAW FIRMS Dregerlaw....................................................... 312-322-0955 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ...................................... 773-254-6100 Mickey’s Linen ............................................... 773-545-7211 Party Linens by DeNormandie ....................... 773-731-9281 Valley Linen Supply........................................ 630-897-4474 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ................Page 29 815-226-9353 LIQUOR LICENSE ASSISTANCE Daniel Rubinow License Law Group .............. 773-809-5409 LIQUOR-WHOLESALE Peerless Liquors ............................................ 773-378-3908 LOCKSMITH & SAFES Keyth Security Technologies .......................... 847-433-0000 LOGISTICS COMPANIES Perishable Distribution Solutions ................... 888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ........................ 847-899-8146 MAYONNAISE Columbus Vegetable Oils..................Page 05 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest............................................... 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ............... 800-382-2266 MEAT-WHOLESALE Devanco Foods .................................Page 02 847-228-7070 Greenridge Farms .............................Page 19 847-434-1803 Tallgrass Beef Company] ..................Page 14 312-846-1361 Allen Brothers 1893 ....................................... 773-890-5100 Anichini Brothers ............................................ 312-644-8004 Kingdom Farms.............................................. 312-226-4456 R Whittingham & Son Meats .......................... 708-371-1650 MEATBALLS Authentic Brands...............................Page 18 708-749-5430 Bari Beef ...........................................Page 10 847-305-0056 MEATS-NATURAL Greenridge Farms .............................Page 19 847-434-1803 MEDICAL SUPPLIES Affirmed Medical Service ..................Page 31 847-322-9185 MENUS-CUSTOM PRINTED Accurate Printing............................................ 708-824-0058 MILK Instantwhip Chicago..........................Page 12 800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ............... 847-705-6619 NACHO-EQUIPMENT & SUPPLIES Gold Medal Products ..................................... 800-767-5352 NAME-PLATES & TAGS Classic Design Awards .................................. 847-470-0855 OIL FILTRATION DEVICES Vito AG ........................................................... 847-859-0398 OIL-FRYING Chef Mac Culinary Cooking Oils .......Page 18 708-945-9150 OILS & FATS-COOKING Columbus Vegetable Oils..................Page 05 773-265-6500

Food Industry News® January 2016

OILS & SHORTENING Chef Mac Culinary Cooking Oils .......Page 18 708-945-9150 Columbus Vegetable Oils..................Page 05 773-265-6500 OILS & VINEGAR Pastorelli Foods ................................Page 27 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils..................Page 05 773-265-6500 Salad Oils International Corp ......................... 773-261-0500 OLIVE OILS Columbus Vegetable Oils..................Page 05 773-265-6500 Salad Oils international Corp ......................... 773-261-0500 ORGANIC FOODS Pastorelli Foods ................................Page 27 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical..........Page 20 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ....................................... 847-635-0172 PACKAGING Sunshine Supply Company...............Page 24 773-927-2828 PAINTING & HANDYMAN SERVICES Schubert Painting........................................... 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc....................................Page 20 773-638-5310 PAPER-PRODUCTS Ramar Supply Co..............................Page 32 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co..............................Page 32 708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta ....................... 773-745-5888 PASTA-GLUTEN FREE Leo’s Gluten-Free .......................................... 847-233-9211 PASTRIES-WHOLESALE Gerhard’s European Desserts ..........Page 23 847-234-0023 PATIO HEATERS TNG Industries ............................................... 708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest............................................... 800-921-9151 PAYROLL SERVICE Payville Usa The Hero’s of Payroll....Page 24 630-366-2600 BenefitMall ..................................................... 630-320-1417 Trinet .............................................................. 888-874-6388 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ......................................... 800-332-7805 Presto X Pest Control .................................... 888-627-5772 PHONE & VOIP SERVICES All Internet Now.............................................. 312-335-9495 PHONE SYSTEMS Keyth Security Technologies .......................... 847-433-0000 PHOTOGRAPHY-FOOD Al MacDonald Partners LLC .......................... 630-283-0038 PICKLES & RELISH Vienna Beef ................................................... 773-278-7800 PIZZA OVEN RENTAL Chicago’s Own Mobile Pizza Co .................... 708-305-0236 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ............................................ 312-644-8004 PLAQUES Classic Design Awards .................................. 847-470-0855 PLUMBING SUPPLIES Faucet Shoppe The ..........................Page 10 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS .................... 847-675-6066 POINT OF SALE SYSTEMS Alpha POS Services ...................................... 630-690-2870 Retail Control Solutions ................................. 630-521-9900 Schmaus Cash Register & POS .................... 847-675-6066 POLISH SAUSAGE Harczak Sausage Company .......................... 773-631-8400 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products ..................................... 800-767-5352 POULTRY Kingdom Farms.............................................. 312-226-4456 POULTRY-FRESH New S B L INC ..................................Page 31 773-376-8280 PRESSURE WASHING Olympia Maintenance .................................... 708-344-0344

PRINTING-CUSTOM ITEMS Accurate Printing............................................ 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS Big Shoulders Coffee ........................Page 17 312-810-3046 E Formella & Sons.......................................... 630-873-3208 T F Processors............................................... 847-709-2600 PRODUCE DISTRIBUTORS Premier Produce ............................................ 847-678-0780 PRODUCE-WHOLESALE Market Produce.............................................. 312-666-3106 PUBLISHING Food Industry News ....................................... 847-699-3300 RE-UPHOLSTERY Chicago Booth ..................................Page 22 773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries............. 847-350-9774 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & Mechanical..........Page 20 847-381-0448 Accu-Tech ...................................................... 847-658-8440 CSI - Coker Service Inc ................................. 888-908-5600 Lee’s Foodservice Parts & Repair ................. 800-728-1102 Mechanical 24 ................................................ 847-987-9738 REFRIGERATION UNITS-MOBILE Kingtec Midwest ................................Page 03 708-597-2200 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .................Page 08 630-879-3131 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ............................. 847-719-6088 Losurdo Inc .................................................... 630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer .................Page 08 630-879-3131 Olympic Store Fixtures......................Page 23 773-585-3755 Ramar Supply Co..............................Page 32 708-233-0808 Berkel Midwest............................................... 800-921-9151 Zepole Restaurant Supply ............................. 630-783-1239 RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical..........Page 20 847-381-0448 Accu-Tech ...................................................... 847-658-8440 Berkel Midwest............................................... 800-921-9151 CSI - Coker Service Inc ................................. 888-908-5600 Cobblestone Ovens ....................................... 847-635-0172 Lee’s Foodservice Parts & Repair ................. 800-728-1102 Major Appliance Service ................................ 708-447-4100 Mechanical 24 ................................................ 847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions .............................Page 16 847-458-0500 March Quality Used & New Equip.....Page 11 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives .................... 708-361-1150 Kudan Group Inc ............................................ 312-575-0480 Nick Dibrizzi/Coldwell Banker ........................ 708-562-9328 Pontarelli & Company .................................... 847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ....................... 630-628-0811 Losurdo Inc .................................................... 630-833-2828 Sarfatty Associates ........................................ 847-920-1100 RESTAURANTS La Scarola Restaurant ......................Page 04 312-243-1740 Pita Inn Restaurants ...................................... 847-677-0211 RESTROOM-SANITIZING & DEODORIZING Reckitt Benckiser-Professional ...................... 800-560-6619 SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products ..Page 04 847-678-8250 SALAD-DRESSINGS & OILS Columbus Vegetable Oils..................Page 05 773-265-6500 Tec Foods Inc....................................Page 20 773-638-5310 SANITATION TRAINING Illinois Restaurant Association ..........Page 17 312-787-4000 Food Industry Training ................................... 630-690-3818 SATELLITE TV SYSTEMS Prime Time Sports ......................................... 847-637-3500 SAUSAGE Red Hot Chicago...............................Page 23 800-249-5226 Anichini Brothers ............................................ 312-644-8004 Crawford Sausage ......................................... 773-277-3095 Vienna Beef ................................................... 773-278-7800 SAUSAGE PRODUCTS Greenridge Farms .............................Page 19 847-434-1803

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Food Industry News® January 2016 SBA LOANS Ridgestone Bank............................................ 847-805-9520 SCALES Berkel Midwest............................................... 800-921-9151 SEAFOOD PRODUCTS King & Prince Seafood ................................... 800-841-0205 SEATING Clear Chair Store ........................................... 773-253-4883 Waco Manufacturing ...................................... 312-733-0054 SEATING REPAIRS Express Seating ................................Page 29 630-985-7797 SECURITY CAMERA SYSTEMS Keyth Security Technologies .......................... 847-433-0000 SECURITY SYSTEMS Keyth Security Technologies .......................... 847-433-0000 SEWER(MAINT)-RODDING & JETTING Tierra Environmental.........................Page 06 888-551-1998 SHIPPING SERVICES Perishable Distribution Solutions ................... 888-491-1641 SHORTENING Columbus Vegetable Oils..................Page 05 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ...........................Page 11 888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ........................ 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest............................................... 800-921-9151 Maestranzi Brothers ....................................... 708-867-7323 SOAPS & DETERGENTS Lee’s Chemical Solutions..................Page 16 844-550-5337 SOCIAL MEDIA SERVICES Stick Out Social.................................Page 40 312-655-9999 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies .......................................... 630-483-2256 SOFTWARE-FOODSERVICE Culinary Software Services ...............Page 27 800-447-1466 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS........................................Page 30 770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS........................................Page 30 770-883-7441 SOUPS Vienna Beef ................................................... 773-278-7800 SPA King Spa & Sauna.......................................... 847-972-2540 SPICE BLENDS Famar Flavors ...................................Page 25 708-926-2951 STEAKS-PORTION CONTROLLED Allen Brothers 1893 ....................................... 773-890-5100 STEAM CLEANING Olympia Maintenance .................................... 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist..............Page 15 815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest............................................... 800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery ............................... 847-593-5957 TABLES-ALL TYPES Chicago Booth ..................................Page 22 773-378-8400 Waco Manufacturing ...................................... 312-733-0054 TAMALES Supreme Frozen Products ............................. 773-622-3777 TEA-GREEN Dewdrop Tea .................................................. 630-335-7806 TOFU PRODUCTS-ALL TYPES Phoenix Tofu .................................................. 773-784-2503 TOMATO PRODUCTS Pastorelli Foods ................................Page 27 800-SOS-AUCY Neil Jones Food Company............................. 800-543-4356 TRADE PUBLICATIONS Food Industry News ....................................... 847-699-3300 TRUCK GRAPHICS American Graphics ...........................Page 11 888-774-6270 TRUCK-REFRIGERATED DCI Central .......................................Page 33 800-468-7478 TRUCK-SALES & SERVICE DCI Central .......................................Page 33 800-468-7478 Mercedes Benz of Chicago ............................ 312-628-4101

jan 2016 41-48.indd 43

TRUCK-SALES NEW & USED D & S Truck Center ...........................Page 25 708-352-5551 M & K Truck Centers (Hino) ..............Page 15 708-793-5251 M & K Truck Centers (Isuzu) .............Page 31 708-793-5251 TV SALES, SERVICE & INSTALLATION Prime Time Sports ......................................... 847-637-3500 UNIFORMS-ALL TYPES Valley Linen Supply........................................ 630-897-4474 Zee’s Apparel ................................................. 773-699-1300 UPHOLSTERY CLEANING Sexton Complete Care................................... 847-827-1188 VEAL Allen Brothers 1893 ....................................... 773-890-5100 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ............Page 26 847-729-8000 Averus ............................................................ 800-393-8287 Olympia Maintenance .................................... 708-344-0344 VERTICAL BROILERS XL Manufacturing ........................................... 773-271-8900 VIDEO SURVEILLANCE SYSTEMS Keyth Security Technologies .......................... 847-433-0000 VODKA Torta Bianca ......................................Page 03 312-233-2760 WALK IN COOLER, MOBILE, RENTAL/LEASING Black Star Kitchens & Commissaries............. 847-350-9774 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical..........Page 20 847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .................Page 08 630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions..................Page 16 844-550-5337 WEBSITE DESIGN Americaneagle.com ..........................Page 39 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication .......Page 03 630-930-9516 WHIPPED CREAM Instantwhip Chicago..........................Page 12 800-933-2500 WILD GAME Allen Brothers 1893 ....................................... 773-890-5100 WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care................................... 847-827-1188 WORKERS COMP INSURANCE Northern Illinois Insurance ................Page 29 815-226-9353 Trinet .............................................................. 888-874-6388 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies .......................................... 630-483-2256

Every Month: Your Business Is Seen By Thousands of Qualified Decision-Makers!

Get Added To Our Directory: 847-699-3300 Your listing will be seen by qualified readers and motivated buyers every month, in print and online!

Page 43

CLASSIFIEDS

To place yours, call: 847-699-3300 COMMERCIAL/RESIDENTIAL BUILDING

Tavern with Real Estate Corp. lic. with 4am and public place of amusement licence.

Total of 11 units in 3 adj. buildings. 7000 N. Clark area, Rogers Park.

Property is 100x100. All brick. Has driveway and 3 car garage.

Tavern is 1,200 sq ft. $1,035,000 •••••••••••••••••••••••••••••

10,400 sq. ft. warehouse 5 pkg. spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric.

600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River. $1,025,000 •••••••••••••••••••••••••••••

7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Liquor license.

Lot 50 x 125. Some financing available. $795,000 FIN ad 715 S Main St.ai 1 11/10/2015 10:32:05 AM

Call Wesley at 773-671-1273

DRIVE-THRU RESTAURANT 715 S. Main Street, Lombard

For Sale C

M

Y

CM

MY

CY

CMY

Free-Standing Building Currently generating nice rental income.

Secure, stable tenant. Located in an area of good appreciation.

Tenant pays all property expenses.

Highly visible drive thru restaurant with indoor seating. 1,400 sf building on 10,450 sf lot.

Convenient Main Street location just north of Roosevelt Road. (please do not disturb tenant)

$399,000 For More Information Contact:

K

Keith Warpinski 630-602-6153

keith.warpinski@coldwellbanker.com

HONIG-BELL

www.cbchonigbell.com

MEMBER: CRBA

--- FOR SALE ---

Established upscale Italian Restaurant with an existing client base for sale. Located in the NW Suburbs, this visually stunning restaurant features a 3,000 bottle temperature controlled wine room, cozy bar, private dining room and outdoor patio with fireplace.

Dining room/bar area seats 80, private dining room/ outdoor patio seats 50. Restaurant includes attached storefront delivery/carry-out Pizza establishment.

Inquire at RestaurantInfo64@gmail.com.

---- SALE/LEASE ----

Formerly Jonathan’s.

667 w. Roosevelt Rd., Lombard, IL 2 blocks east of 355 and Roosevelt Rd. Corner location. 6,900 sq. ft.

Fully equipped restaurant/patio Drive-thru allowed. $14 per sq. ft. NNN A must see! Owner financing available.

Contact 630-670-0956

12/11/15 4:14 PM

Happy New Year!

Food Industry News® January 2016

Page 44

CLASSIFIEDS

Thank you to the many great clients and partners who have helped to make this a successful year.

I sincerely appreciate your business and your trust.

It was a pleasure to work with all of you.

Wishing everyone a Happy, Healthy and Prosperous New Year!

Jarrett Fradin

To place yours, call: 847-699-3300 Chicago’s Premier Hospitality Real Estate Brokers For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today.

Kudan Group

twitter.com/RestaurantRE

312.575.0480

NEW LISTINGS www.kudangroup.com Irving Park - 4156 N. Kedzie Ave. - Arun’s Restaurant Established and successful restaurant for sale with real estate! 30 year old business with loyal customer base. Elegant ground level space. Second floor is ideal for private parties.

553 W. Diversey

3937 N. Lincoln

1010 S. Wabash

Size: 6,100 SF (Building) 2,997 SF (Lot) Price: $949,500 (Business & Real Estate) Agent: Scott

Lincoln Park - 1625 N. Halsted St. - Dawali Mediterranean Kitchen

Restaurant for sale in heart of Lincoln Park, surrounded by dining & entertainment. Includes a robust ventilation system with 17’ hood that can be converted into two separate zones.

Size: 4,200 SF (2 Floors) Rental Rate: $40/SF (NNN) Price: $179K (Bus.) Agent: Juan Carlos

River North - 646 N. Franklin #200 - Tippling Hall

Restaurant/bar/nightclub with late hour license on a hard corner location. Two year old gut

1209 N. Wells

1852 W. North

rehab including all equipment & mechanicals. 1,178 SF storage space available.

801 Algonquin

Size: 5,090 SF Price: $1,000,000 (Business/Licenses/Assets) Agent: Scott

FEATURED LISTINGS Buffalo Grove - 86 W. Dundee Rd.

3113 N. Halsted

2235 N. Lincoln

RE PR DU IC CE E D!

3801 N. Clark

1527 N. Wells RE PR DU IC CE E D!

2434 W. Montrose

Gold Coast - 1050 N. State St. - Blue Agave Multi-level, recently renovated restaurant & bar. Rare opportunity located on ground floor of a luxury tower, surrounded by high end shopping & dining. 1,000 SF Mezzanine.

Size: 5,000 SF Rental Rate: $65/SF (Gross) Price: 599K (Bus.) Agent: Juan Carlos

RE PR DU IC CE E D!

404 S. Wells

RE PR DU IC CE E D!

Attractive restaurant with a new build-out. Fully-equipped, spacious kitchen with a large hood. Includes a separate bar area and a private party room.

Size: 3,969 SF Rental Rate: $6,000/Mo. (Net) Price: $99,000 (Business) Agent: Adam

Lincoln Park - 2920 N. Clark St. - Yuki Hana Below market rent with rarely available PPA license. Korean BBQ/Karaoke/Sushi Restaurant with over 10 years of operating history! Opportunity to add 900 SF beer garden.

Size: 3,600 SF Rental Rate: $5,843/Mo. (Modified Gross) Price: $199K (Business) Agent: Brian

Lincoln Park - Confidential #676 - Rarely Available R.E. & Business

Profitable and successful late night bar/lounge with full kitchen. Completely remodeled with addition of new kitchen. Building receives revenue from three apartments & signage income.

Size: 5,912 SF (Bldg.) 4,058 SF (Lot) Price: $2,499,000 (RE + Bus.) Agent: Jarrett

Printer’s Row - Confidential #659 Established restaurant/bar in operation for over 70 years! Occupancy of 240. Outdoor Patio & Tavern licenses included. Several private party rooms. Size divisible to 2,400 SF.

Re Pr duc ic ed e!

Size: 4,800 SF Rental Rate: $28/SF (Net) Price: $199K (Business) Agent: Jarrett

3600 Halsted

2901 Ashland

1015 Waukegan

Special Thanks To:

To consult with JARRETT FRADIN regarding your business or real estate needs, contact: 312.575.0480 Ext. 15 | jarrett@kudangroup.com

MEMBER: CRBA

jan 2016 41-48.indd 44

Completely new construction build-out. Two full bars; main bar seats 35 to 40 with 20 tap lines. Sizable kitchen, full basement & a huge patio that seats 84. 24 TVs inside/4 outside.

Size: 5,000 SF Rental Rate: $21,500 Fixed for 10 years Price: $1,175,000 (Bus.) Agent: Scott

Skokie - 4907 Oakton St. - Cafe Hanah

Newly constructed restaurant & bar available in downtown Skokie. Owner spared no expense in building this space. Includes sushi bar, tea cafe & self-serve yogurt station.

Size: 2,792 SF Rental Rate: $23/SF (NNN) Price: $199,000 (Business) Agent: Jerrod/JC RE PR DU IC CE E D!

3109 N. Broadway

Abel Fabiny, American Eagle Bank, Barry Kreczmer, Bill Kornit, Bob Ellis, Brian Schaffer, Fiorentino Family, Flo, Four Corners Group, Gary Beyerl, GB Property Management, Greg Whipple, Heartland Alliance, Jesse Boyle, Jue Wang, Karen Paillion, Lauren Berry (CBRE), Malik Jawid, Marcus Sullivan, Michael Goldberg, Mike Senner-Colliers, Nadia Underhill, Peggy & Jim West, Randy Podolsky, Ron Vari, Ryan Indovina, Ryan Marks, Speech in the City, Sterling Bay, Steve Moltz, Taylor Aue, Ten-Ninety Brewery, Tim Kendt,Tom Ellis, Victor Patel - LVM Group, Wendy Grahn

River North - 216 W. Ohio St. - Municipal Bar & Dining Co.

West Chicago - 540 Main St. - Formerly Privilege Sports Bar Existing restaurant/commercial condo for sale in downtown West Chicago. Large kitchen with an open floor plan, as well as a small office. Beautiful side patio for al fresco dining.

Size: 4,000 SF (1st Floor) + Small Office (2nd Floor) Price: $349,500 (Real Estate) Agent: Scott

Woodridge - 6315 Main St. - The Six-Thirty Bar + Restaurant

Upscale restaurant, bar and entertainment venue located in the Seven Bridges Shopping Center. Turn-key condition with a fully-equipped kitchen. Includes a stage area & large patio.

Size: 6,511 SF Rental Rate: $15/SF (NNN) Price: $150,000 (Business) Agent: Adam Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661

MEMBER: CRBA

12/11/15 4:14 PM

Food Industry News® January 2016

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

NEW - COOK CO. NW SUBURBS Pizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964.

Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly confidential, must sign confidentiality agreement and have proof of funds.

NORTHEAST SUBURBS - LINCOLNWOOD Very popular restaurant-bar-banquets with outdoor garden & catering Established for 29 years, 13 years at this location Completely remodeled 2 years ago. Hot corner, seats 300 with plenty of parking. Turn key, ready for any concept. Selling real estate and business, call for more information.

JOLIET - WILL COUNTY

SOUTHWEST SUBURBS - MOKENA Iconic 11,000 SF sports bar Established for 10 years with plenty of parking Completely remodeled 3 years ago.

Real $$$ Maker. Owner retiring.

Selling business only.

Call for more information.

SOUTHEAST SUBURBS - LYNWOOD Fast food restaurant, free standing on corner lot Established for 14 years, owner retiring 800 SF building on 30,000 SF corner lot For real estate & business $249,000

Free standing commercial building 3,400 SF; 2 stories, newly remodeled Corner lot 105’x93’; parks 24 Great restaurant location Selling Real Estate $469,500

LOOKING TO LIST A BANQUET HALL?

LISLE - DUPAGE COUNTY

WESTERN SUBURBS

NEW: WESTERN SUBURBS/ FOREST PARK

I have a qualified client that is looking to buy a banquet hall. Chicago North side, Northwest Suburbs, Western Suburbs from 6,000-12,000 SF+/117 W. St. Charles Road, Villa Park, Il. Turn-key closed restaurant drive-in.1,663 +/- SF fast food restaurant building seats 64. Lot size: 80’x125’ or 10,000 SF, parks 20 cars. Completely remodeled in 2010.Traffic count 26,400 per day. Real Estate taxes: $9,479; Zoning: C2. For Sale: $359,000; owner financing available with 40% down. For Lease: $16 per SF or $2,200 per month NNN

NORTHWEST SUBURBS - O’HARE

DOWNERS GROVE/CORNER OF MAPLE & BELMONT

CHICAGO-BRIGHTON PARK/ARCHER &

KEDZIE AREA ON ARCHER restaurant location CIAL Great R E Commercial lot of 100’ feet of frontage on M M Avenue. Plus a four unit apartment CO LOT Archer building. Selling Real Estate. Call Nick for more information.

CHICAGO-BRIGHTON PARK/ARCHER & KEDZIE Single tenant restaurant building or redevelopment opportunity Rectangular, non-corner lot 15,625 SF; parks 35. 7,370 SF restaurant building, 5,445 SF first floor and 2,031 SF second floor; seats 280 Selling Real Estate $699,500

1650 Maple Avenue Free standing 3,834 SF retail building on 39,688 SF lot.

Available For Sale

Roosevelt & Harlem Avenue Turn-key fully equipped restaurant presently operating as pizzeria restaurant Corner lot with 115 ft. frontage; parks 20+/- cars 4,200 SF building seats 80 Built in 2010; everything new & shiny National or local tenant location Bring your own food concept Selling Real Estate, Fixtures & Equipment

MEMBER: CRBA

2301 W. Jefferson, U.S. Route 52, Hard corner stoplight intersection.

National Tenant Location.

Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot.

PRICE REDUCTION! Available for sale or lease.

National Tenant Location Free standing restaurant 3,500 SF with drivethru, POS systems, walk in coolers, etc on 1 acre lot. Selling Real Estate Fixtures and Equipment $200,000 Bank Owned.

Nick Di Brizzi 888-317-7721

CHICAGO - MONTCLARE/ ELMWOOD PARK AREA

Caffe Italia, 2625 N. Harlem Avenue Complete turn-key, brand new built in 2009 5,000 SF plus lower level Incidental liquor license available Available for sale at $595,000 and for lease at $9 per SF NNN.

c Have a Happy and Prosperous New Year 2016 c We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.

FOR SALE

6100 sq ft shopping center in Hickory Hills for sale.

Well maintained neighborhood shopping center. Fully leased.

Plenty of parking.

New roof, storefronts and fence.

Only $600,000. Serious inquiries only. For more information call (847) 456-4422.

jan 2016 41-48.indd 45

Small food service distributor on Chicago’s Northwest side is in need of warehouse help.

Fax resume to:

312-327-6072

FOR SALE 3 Keg Cooler Made by True -----------------Call Walter 773-294-3844

Restaurant For Sale Busy breakfast and lunch restaurant in upscale North shore suburb for sale. Only $250,000. Great location.

Potential for more business.

Dinner hours possible. Don’t miss out on this once in a lifetime opportunity.

Owners retiring.

Sold as is.

Serious inquiries only.

Call!

For more info (847) 899-8939

12/11/15 4:15 PM

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

Vince Ferraro Wishing You a Healthy , Prosperous and Happy New Year!

Page 46

Food Industry News® January 2016

COMING SOON

SHERIDAN

• Approx. 4,000 sq. ft. Pizza Pub. Newly remodeled. Possible seller financing. Call for details.

145 N. Bushnell St.

For Sale Tavern / Bar Great neighborhood tavern with regular customer base generating good income stream. Features pool table, dart boards, shuffleboard and more! Recent poker/slot machines add revenue. NEW outdoor beer garden. A kitchen can be added to increase revenue even more! Seller will finance.

Financials available with confidentiality agreement. Showings by appointment only.

FAMILY RESTAURANT

Established 40 years! Seats 88. Newly remodeled.

Pristine condition. Located at stoplight corner with parking in affluent area of NW Chicago. Great lease with renewal options for a long term. Current owners are “absentee” due to other business.

This is a potential “GOLDMINE” for a hands-on operator.

NEW PRICE! BIZ, FF&E @ $125K

FAST FOOD

$224,900

Stoplight corner in near West suburb. Established 15 years.

Seats 90. Parks 15. Patio. Solid lease.

BIZ, FF&E @ $150K

For More Information Contact:

Keith Warpinski 630-602-6153

ASSET SALE

keith.warpinski@coldwellbanker.com

NW Suburb. The build-out, decor and ambiance of this venue are spot on for a “Pub” or “Sports Bar.” Dining rooms, bar and fully fixtured kitchen are in pristine condition.

Basement with walk-in coolers and office included in rent.

Lease: 5 years with 5 year option at below market value.

VIDEO GAMING allowed! FF&E @ $125K Mixed-use REAL ESTATE available!

MEMBER: CRBA

2731 W. Touhy Ave. Chicago, Illinois 60645

KITCHEN AND PUB

THINKING OF BUYING OR SELLING?

SITE

TAVERN

Established 20 years. Look at what you get: Tavern, enclosed patio, picnic area, volleyball courts and a 2 bedroom apartment with private deck...all included in the below market-value rent! Confident that an experienced operator will succeed, owner offers financing to a credit worthy buyer.

Located on a busy avenue near Gurnee Mills and Great America.

BIZ, FF&E @ $149K. Package w/ REAL ESTATE @ $749K

NORTH SHORE

Café with advantageous lease and liquor license. Intimate dining room seats 50 plus, 30 on the comfortable alfresco patio. Cooks love the fully fixtured, well designed kitchen. Owners wish to retire after 30x successful years. Verifiable, profitable books!!

Priced to sell! Biz, FF&E @ $169K.

JUST LISTED

Cozy café seating 40 with plenty of parking.

Popular spot featuring authentic Italian comfort food. Fully fixtured kitchen...catering a specialty. BYOB—but liquor license available. Great lease with renewal options. Owners retiring near West suburb. BIZ, FF&E @ $79K

CASUAL AMERICANA

Unique fast food establishment serving “southern comfort food” and specializing in broasted chicken.

This freestanding building seats 40 and parks 12. It is highly visible at a busy, signaled intersection in NW Chicago.

Known for its delicious food and friendly service, this popular spot receives rave reviews. Tenant favorable lease has renewal options for long term. Illness forces sale. BIZ, FF&E @$99K

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571

FAMILY BREAKFAST HOUSE

• This establishment has been serving its communities for 45 years.

Free standing 4,700 sq ft with 175 seats. Parking for 80. Great viability and easy access. Has living quarters for Mix Use Status, low property taxes. Property & Business asking $549K. Call for details.

www.cbchonigbell.com

COUNTRY RESTAURANT! NEW PRICE!

Former “Cugino’s”, 1881 E. Oakton, Des Plaines.

Seated 120. Parks 36. No FF&E. Paved lot, 13,200 sf. Well maintained building, 2,600 sf.

Liquor license available. Fantastic location at Oakton & River!

New Price! REAL ESTATE @ $575K

JUST LISTED

• Sports bar, free standing bldg, 7,000 sq. ft. plus, located on 2 acres. Great volume. Wellestablished. Business only.

Asking mid 3Ks. Property available.

HONIG-BELL

Just over the border! Elegant, intimate, updated restaurant & bar.

Seating over 75...banquet room seats 200 with bookings into 2016...Apartment is 1,400 sf with 3 bedrooms and 2 baths... all housed in a beautiful Victorian building nestled in oak trees on 21/2 acres! Plenty of parking. Established 1991.

Owners retiring. REAL ESTATE, BIZ, FF&E @ $585K. Fantastic opportunity to buy a new business doing substantial volume with monthly increases. Current operator, a restaurant veteran, specializes in creating concepts and moving on. This is another winner!! Freestanding building seats 175.

Unique decor. Parks 200. Signage. Patio. New FF&E with large kitchen. Liquor license. Bar room and...yes, VIDEO GAMING!!

Great lease. Possible financing. Affluent NW suburb.

Kane County. Biz, FF&E @ $250K

Happy New Year!

REALPOUL REALTY “Commerce With Morality™”

Please Call (773) 743-2100 or Email peterjp@realpoul.com

Peter J. Poulopoulos, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin

Wishing You and Yours a Happy and a Prosperous New Year 2016 A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE

BREAKFAST-LUNCH BREAKFAST-LUNCH DEVELOPMENT SITE FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD & PIZZA LEASE OFFICE-STORE LEASE-OFFICE SPACE PIZZA-HIGHLY PROFITABLE RESTAURANT RESTAURANT RESTAURANT ITALIAN RESTAURANT ITALIAN RETAIL STORE(S) RETAIL STORE(S) SPORTS BAR SPORTS BAR & PIZZA SPORTS BAR & PIZZA SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR + 5 Stores

Free Standing - Business Only (With Property $350,000) PENDING Free Standing - Business Only (With Property $795,000) $350,000 37,500 sq. ft. - Busy Main Street - (25,000 sq. ft. $450K) PENDING Over 30 Years Fast Food Business with 50 Seats $60,000 Newer Fixtures and Equipment - Small but Great! $69,000 Free Standing - Same Owners 35 Years with Property $255K $75,000 Attractive Fast Food Business - 60 Seats - Able Parking $95,000 Business Only - Successful and Profitable Fast Food with Drive Thru. $110,000 6 Days, EZ to Run, Fantastic Location, 50 Seats $145,000 Free Standing - Same Owners 35 Years Business only $75K $255,000 With Property - Free Standing - Business Only? Let’s Talk $275,000 1,800 sq. ft. For Rent in Franklin Park - Low Rent $1 Lease office space within an office; Free Utilities Heat A/C Electric $1 Established for Decades - Well Known - Best in North Shore $495,000 Excellent Restaurant Since 1969 - Fantastic Possibilities PENDING With 6 Apartments! - Same Owner 40 Years - (Business $170,000) $645,000 Business Only - Authentic Italian - Outside Patio - Private Rooms $275,000 With Property - Bar - Profitable - Well Known - Video Poker $995,000 2 Retail Stores Fully Occupied - A Good Investment Deal! $119,000 A Fine Retail Store; 2,600 sq. ft. All Mechanical in Great Shape. $169,000 With Property - Plus Rental - Owner Retiring After 29 Years PENDING With Property - Since 1965! - A Super Deal - Business only $195K $1,495,000 Restaurant - Bar - Pizza on 3.5 Acres Property - Reputable $2,250,000 With Property - Well Known Place; a Popular Destination $695,000 With Property - 1.3 Acres - 18,000 Sq. Ft. Strip Mall PENDING Outstanding Sports Bar and Grill with 5 Stores - A Truly Great Deal! $2,875,000

Moreover, call us at (773) 743-2100 for:

PANCAKE HOUSE

• Chicago location. 3,000 sq. ft.

Seats 120. Long term, favorable lease Limited hours.

Possible owner financing.

Asking $99,000 OBO.

SOUTH OF THE BORDER

• Established 50 years. Mexican restaurant. Local chain. Approximately 5,900 sq. ft. Seats up to 300 w/ banquet hall. Business only $199,990 w/ favorable lease. Property available. Call for details.

SPORTS BARS & PUBS

• Famous - 40 yrs. established restaurant chain. Looking to expand business for potential operators. Multiple locations available. High volume. Prices w/ property & business starting at $869K to $1.589K. Very confidential! Call for details.

REST/BAR/BANQUETS

• Western burbs. High volume.

6-days a week operation. 7,000 + sq. ft. with very favorable lease.

Sales exceed $2.5M firm.

Asking $699K. Business only.

Confidential! Call for details.

Thinking of Buying or Selling?

Call John Moauro!

1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote

MEMBER: CRBA

Best Wishes for the New Year from Food Industry News Classified staff: Paula Mueller and Terry Minnich

Ambassador

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com

MEMBER: CRBA

jan 2016 41-48.indd 46

12/11/15 4:15 PM

Food Industry News® January 2016

WALK-IN COMBO 208-230V-1PH

KEG COOLER

208-230V-1PH COOLER

Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com

208-230-3PH FREEZER NEW LISTINGS

8’6”

8’6”

HEIGHT

LISTINGS

Gyros & Burgers w/ Drive Thru • Rent $3,791 • Sales $950/day • Price: $50k Hot Dog Beef – Far N Subs • Rent $4,200 • Monthly Sales with catering $45k • Asking $200k – Owner Financing

8’10” DEPTH

12’1”

13’4”

6’9”

Tobacco and Cigar Shop – West Sub • Monthly Sales $30k • Rent $1,200 • Asking $25k + Inv PRICE REDUCED Jamba Juice – Madison WI • U of W Campus • Sales $480k • Asking $179k Independent Pizzeria – Far SW Subs • Gross Sales $550k • Rent $2,800 • Asking $179,900

150 CORPORATE Dr. Unit B, Elgin, IL 847-363-2268

Rosati’s Pizzeria – Far SW Subs (2 hours from Chicago) • Opened 2014 • Weekly net sales average $12k • Rent $1,800 Gross • Asking $219K

FOOD INDUSTRY NEWS 2016 CLASSIFIED RATES

RESTAURANT EXCHANGE EVANSTON Bar and Grill: 6,000 square feet. Long lease. Gross almost $3 million.

A rare winner! Turnkey. Asking $750K

Circle K Convenient Store (No Gas) • SW Subs • Ave $160k month • Asking $175k #1 Sub Franchise – Chicago • Weekly Net Sales $8,464 • Rent $4,309 • Asking $249k

USED LESS THAN TWO YEARS EX. COND. DISASSEMBELD! INSIDE OR OUTSIDE COMPRESSORS PAY $9,995.00 ONLY – NOT $28,995.00

2” x 2”............. $50 4” x 2”........... $100 6” x 2”........... $150 4” x 4”........... $200 4” x 5”........... $250 4” x 6”........... $297 4” x 8”........... $397 4” x 10”......... $497 10” x 6”......... $662 FULL PAGE....... call CALL PAULA:

847-699-3300 MAJOR CREDIT CARDS ACCEPTED!

Page 47

Rest and Bar w/ Gaming – NW Subs • Sales 75K per month • Rent $6,500 • Asking $189k Hot Dog, Beef Gyros – Far NW Sub • Rent $2,532 • Sales $220k • Asking $39k Quick Serve – OGILVIE TRAIN STATION • Salad and Sandwich • Rent $4,600/mth • Asking $199k • NO BLACK IRON • Must have Rest background and good net worth

Rest & Bar with Gaming – Prop available – Far NW Sub • Monthly Sales $28k • Business $110k – Owner financing • Property $299k Hot Dog & Beef– NW Subs • Est 30 Years (Same owner) • Ave $14k per week • Price $275k Full Service Rest – NW Subs • Next to the largest industrial park in Lake County • 2650 SQFT • Asking $110k Cake and Cup Cake Shop – Rockford • Est. 2013 • Rent $930 • Asking $85k Browns Chicken and Pasta – South Suburbs • Est. since 1994 • 2014 sales $362k • Rent $4,199 • Asking $110k UNDER CONTRACT High Volume Bar and Grill - South Suburbs High Volume BBQ Rest w/ Drive Thru - Far SW Subs Full Service Rest with Prop Cold Stone Creamery - Multiple Red Mango – NW Subs Rosati’s – SW Subs Rosati’s NW Subs (2) Red Mango – Far NW Sub Subway – Forest Park Subway – Chicago Subway – Oasis Red Brick Pizza – CA

RECENTLY SOLD • Rest Prop with Equip – Spring Grove • Indian Restaurant and Bar – NW Subs • Pizza – Elmwood Park area • Pizzeria – Elk Grove Village • Charley’s Grilled Subs – NW Subs • Charley’s Grilled Subs – OH • Red Mango – SW Subs SOLD YEAR TO DATE - 57

Tired of the COLD? We Have Restaurants For Sale in SUNNY SW Florida!

R. TROY WOLFE AMERICAN BUSINESS BROKERS FT MYERS, FL 1-877-425-0677 www.abbrokers.com

— — FOR SALE — — SPORTS BAR AND CAFÉ (Chicago, IL)

Call Doug at 312.804.1900

jan 2016 41-48.indd 47

Owner retiring – Popular sports bar with adjoining 24-hour café. Includes all fixtures and equipment. Includes PPA Entertainment License. Business only for sale. Building not for sale. 12 years remaining on lease. Approximately 3,000 SF inside and 2,000 SF outside, private beer garden. Located on Irving Park Road, Northwest Side of Chicago. PRICE REDUCED to $349,000.

Call Gale Fabisch at Clark Fabisch Realty - 847-606-6309

12/11/15 4:15 PM

We've reinvented corned beef hash for today's quality and flavor conscious consumer.

Superhash is a premium corned beef brisket hash made locally with the freshest ingredients.

Hearty, tender pieces of corned beef with finely diced potatoes, onions, bell peppers and a blend of seasonings that you will be proud to serve your customers. Superhash is fresh frozen and shipped in 2.5 pound bags, 4 per case. Distributor and broker inquiries welcome. Call now to sample the country's first premium corned beef hash. Foodservice institutional and distributor inquiries welcome. For samples, contact Quality Food Brokers, 847-797-1006.

jan 2016 41-48.indd 48

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