Joey’s Red Hots to Open 8th Location
Joey’s Red Hots & Pizza is a ChicagoStyle Success Story. Founded by longtime friends Anthony Nardo and Nick Iozzo, Joey’s Red Hots debuted in Orland Park as a cozy, community focused hotdog stand featuring Vienna Beef franks, Italian beef, gyros, pizza, and gelato. With over two decades spent honing their craft, the duo built the foundation of their business and their passion for quality in the South and Southwest Chicago suburbs. In October 2021, they were inducted in the Vienna Beef Hall of Fame, a
testament to their status as a local landmark and community champion.
Today, Joey’s spans seven Illinois locations: Orland Park, New Lenox, Morgan Park (Chicago), Justice, Crest Hill, Riverdale, and Orland Hills. Each features sitdown restaurants, and some offer drive-thru service to serve a growing regional customer base. Watch for their new location that will be opening in Burbank, Illinois. Their presence extends beyond physical locations with a fleet of 12 food trucks crisscrossing Chicagoland, and their catering arm is frequently
called upon for events, weddings, and corporate gatherings. Joey’s has earned a reputation for delivering satisfying hot dog bars, Italian beef, meatballs, fried chicken, pastas, and desserts.
The owners Anthony Nardo, a New Lenox native and Nick Iozzo, based in Mokena, have a clear mindset to deliver great food, foster local relationships, and grow with intention. Their team-oriented, family-style ethos permeates each restaurant, where they emphasize quality, service, and community involvement. They also support local sports teams, engage in charitable efforts, and earn top honors and customer loyalty.
Pictured at right: Anthony Nardo (L), Nick Iozzo (R) • Photo credit: Andreas J. Deleon
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The launch collection features chips naturally flavored to taste like Deep Dish Pizza, Italian Beef, Chicago-style Hot Dog, and coming soon, Hot Giardiniera. The packaging is designed to bring a smile and showcases hand-illustrated food characters bursting with Chicago hometown pride.
The bootstrapped startup is a love letter to Chicago and will be carried at many of Chicago’s favorite delis and markets including Beatrix Market, Mr. Beef, Goddess & the Grocer, J.P. Graziano, D’Amato’s, and the Vienna Beef Factory Store.
This woman-owned business is the creation of Laura Gardner, a veteran CPG marketing and innovation leader formerly of PepsiCo, P&G, and Foxtrot. The entire brand is a local affair: from flavor creation, to packaging design, to
The Team Behind
Adalina Introduces “Adalina Prime” on Green Street
Led by Top Chef Alum Chef Soo Ahn (Michelin Star: Band of Bohemia), The Bold New Concept Prepares for Summer 2025 Launch, Fueling Expansion Plans for the Rising Hospitality Group The forthcoming debut of Adalina Prime is a bold new addition to Fulton Market’s evolving Green Street “restaurant row.” The flame-driven dining destination showcases prime cuts, pristine seafood, and flavor-forward vegetables, breathing new energy and everyday appeal into the timeless spirit of a Chicago steakhouse.
Helmed by hospitality power players Phil Siudak (The Polo Bar, RL Restaurant, Gibsons Restaurant Group, Chicago Cut), Matt Deichl, Miles Muslin and Jonathan Gillespie, Adalina quickly captivated the Gold Coast with its decadent design and Chef Ahn’s modern Italian cuisine. Now, officially being named the group’s Chef/Partner, Ahn – brings his culinary firepower and Michelin pedigree to this dynamic new chapter. Adalina Prime is poised to become a magnetic dining destination, where exceptional service and a lively, welcoming spirit meet.
Adalina Prime Partners, left to right: Miles Muslin, Matt Deichl, Phil Siudak, Jonathan Gillespie
Becherovka: The Original Czech Bitter
Becherovka is a traditional Czech herbal bitter that has been continuously produced since 1807 in the spa town of Karlovy Vary. Developed by Josef Vitus Becher, its unique recipe blends 21 herbs and spices sourced globally, combined with pure local water and highquality spirit. Known as the “thirteenth spring” of Karlovy Vary, Becherovka holds a special place in Czech tradition and culture. Its distinctive bittersweet flavor is best enjoyed as an ice-cold shot served between -4°C and -7°C or in cocktails such as the Beton, a refreshing mix of Becherovka and tonic water. The flat, green bottle has become iconic, and the recipe remains a closely guarded secret known to only two people in the world.
Protein Demand Increases Processed Meat Sales
Processed meat sales have surged as consumers seek convenient protein options for home-cooked meals, according to NielsenIQ. Bacon and dinner sausage lead the category, with sales reaching $6.1 billion and $5.3 billion, respectively, for the 52 weeks ending
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March 22. Meat snack sales also grew 5.3% to $4.7 billion. Companies such as Aussie Select and Hermann Wurst Haus are driving growth through product innovation, while Smithfield Foods is investing in capacity to capitalize on the trend. – Source: meatpoultry.com
A Legacy with Every Pour
Discover Nearest Green Tennessee Whiskeythe newest brand from the makers of the most awarded Bourbon and American whiskey portfolio of the last five consecutive years, Uncle Nearest. Named after Nearest Green, the world’s first known African American master distiller, this whiskey brings to life the Green family’s vision: a bottle bearing the name of the man whose legacy shaped an entire category.
Crafted by four-time Master Blender of the Year and fifth-generation Green descendant, Victoria Eady Butler, this 84-proof Tennessee whiskey is perfect for sipping neat or mixing into your favorite cocktails. With its exceptional quality and approachability, this is truly “Whiskey for the People,” honoring Nearest Green’s legacy.
CUPITOL • 4999 Old Orchard Center, SKOKIE, IL 847-410-7307. Located in the Old Orchard mall this is an ideal place to stop in and have a bite to eat. They offer everyday brunch, breakfast, salads and sandwiches along with pastries, coffee and cocktails. You place your order at the counter where they have a display of treats that will get your attention. Take a seat in the dining room (it’s lovely), then a server brings your food to the table. I’ve eaten here twice; the first time I tried the Country Benedict – poached eggs with pork sausage gravy and biscuits and the second time I ordered the Chicken B.L.T.A - chicken, bacon, lettuce, tomato and guacamole served on country white bread. I enjoyed both meals.
DEVIL DAWGS • 921 Church St. EVANSTON, IL 224-265-7560. This is a fast food restaurant offering hot dogs, jumbo grilled beef sausages, chicken and burgers, plus they have a good selection of beverages and amazing shakes. You can order at the touchscreen kiosk when you walk in or you can order at the counter. I ordered the Big Chicago Dawg which was a Vienna Beef jumbo grilled sausage with mustard, onions, relish, pickle, tomato, sports pepper & celery salt. Served on a plain bun it was very tasty, plus I ordered a Bag ‘O’ Fries which were fresh and hand-cut. Yum! Their dining room is very spacious if you choose to dine in. They have numerous locations.
PAELLI’S BAKERY • 6020 39th Ave. KENOSHA, WI 262-654-0785. One of my friends recommended this bakery to me and I’m so glad he did. This is a family-owned bakery and they have been around since 1923. They have a huge assortment of breads and rolls and their display cases were filled with pastries, cookies, cupcakes, donuts, Italian specialties and cakes. Everything looked so good! I picked up some danish - one prune and coconut and one filled with apricot. They also had bags of genneti which are - Italian cookies along with bags of biscotti - Italian anise cookies. Those biscotti were so fresh, flavorful and had the perfect texture. Loved those – I ate the whole bag!
TAVERN ON BROADWAY • 24 N. Broadway AURORA, IL 630-692-9100. This is a bar/restaurant located in downtown Aurora, featuring comfort food such as tavern-style appetizers, burgers, sandwiches, chicken and desserts. They serve cocktails and have a variety of beers on draft. I went with their Bacon Jam Burger, which is a half-pound classic burger topped with their house made bacon jam and choice of cheese (I chose cheddar). The burger was amazing – cooked to perfection. It was served on a toasted brioche bun and came with a side of fries. Friendly service, good food, and they have a porch out back for gatherings or to just relax when the weather is nice.
TENUTA’S DELI • 3203 52nd St. KENOSHA, WI 262-657-9001. A family owned business - a Kenosha tradition celebrating 75 years. They have a beautiful deli along with a nice selection of prepared foods. Whatever they were cooking smelled heavenly the day I stopped in. They have a big selection of grocery items, imported items along with Italian specialties. There were racks filled with packaged candy, nuts and snacks. I picked up a bag of Jordan almonds, some red gummy bears and some groceries. They have a large liquor section along with a nice variety of beers. In the front of the store, they had a case filled with cigars. Definitely a place to check out; it will remind you of an old-school grocery store.
WOLFY’S • 3734 W. Peterson Ave. CHICAGO, IL 773-743-0207. You can’t miss this place because they have a huge hot dog on their sign. It’s a classic fast food restaurant and if you check out their menu they offer so much more than hot dogs. They have burgers, beef, chicken, gyros, ice cream, salad and shakes too. I went for the meal deal which included two Vienna Beef hot dogs, fries and a drink. The dogs were served on a delicious poppy seed bun; one was a char dog with mustard and grilled onions, the other had the works; mustard, relish, onions, tomato, pickle, celery salt and hot peppers. It was served with skinny fries along with Mountain Dew. It was so good! It’s a cute, colorful place and you can also dine in.
Built to Last. Designed to Impress.
At Seating Hub, we engineer and craft commercial-grade furniture that works as hard as you do. Proudly made in the USA, we control every step—from raw materials to the finished product—ensuring top-tier quality and durability. Specializing in the hospitality industry, we create bespoke furniture that transforms spaces and captures the essence of your brand. If you can imagine it, we can build it. With over 100,000 venues served—from hotdog stands to national chains—we are committed to preserving American jobs and strengthening our economy.
Kikkoman’s Gluten-Free Hoisin Sauce
Kikkoman introduces its Gluten-Free Hoisin Sauce, a bold and versatile addition to any kitchen. Think of it as an Asian BBQ sauce. It’s that bold and versatile. Kikkoman GlutenFree Hoisin Sauce is thick and rich, so it clings and spreads well. When you’re cooking, a spoonful of Gluten-Free Hoisin can add that something special to round out the flavors of any dish. With its gluten-free formulation, the sauce caters to a growing demand for inclusive dietary options without compromising on taste or texture. Produced by Kikkoman Sales USA Inc., this sauce brings the brand’s trusted quality to professional kitchens nationwide. You can find their phone number in our buyers directory under “Asian Food Products”.
Elevate Your Kitchen Efficiency with EmberGlo Steamers
EmberGlo steamers are renowned for their durability, efficiency, and versatility in commercial kitchens. Manufactured in the USA, these countertop units utilize electric heating elements to generate steam, eliminating the need for gas connections. Designed to preserve the natural flavor, moisture, and nutrients of food, EmberGlo steamers are ideal for a variety of applications – from vegetables and seafood to tortillas, baked goods, and even reheating or retherming frozen and refrigerated foods.
The ES5 Series offers 4” deep, half-size, top-loading steamers with options for self-contained water reservoirs or direct water hookups. Models like the ES5M feature manual pump operation, while the ES5CTS includes an automatic timer for precise cooking.
For higher volume needs, the ES10 Series provides 4” deep, full-size, top-loading steamers with direct water connections, accommodating larger food quantities efficiently.
The AR Series introduces front-loading steamers that fit seamlessly under counters, maximizing workspace. These units require distilled or demineralized water and are perfect for operations with limited space. EmberGlo steamers are constructed with stainless steel for longevity and easy cleaning. Their compact design and energy-efficient operation make them a smart choice for foodservice professionals seeking reliable steaming solutions.
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Chicagoland Food Industry Suppliers Invited to Free Networking Event on July 24
The Food & Beverage Equipment Executives of Chicago, the region’s oldest supplier networking and leads-sharing club, is teaming up with Food Industry News to host a free food industry sales rep networking and cocktail reception on Thursday, July 24, at Moretti’s in Rosemont. The event is open to all food, beverage, and equipment sales professionals, and is designed to bring together suppliers from all corners of the industry to build relationships, expand everyone’s network and create new opportunities. Whether you’re looking to grow your business or reconnect with industry friends, this is the place to be.
Date: Thursday, July 24, 2025
Time: 5 – 7:30 p.m.
Location: Moretti’s, Rosemont, IL
Fifth Third Bank
p roudly supports l ocal food service
p roviders & manu facturers
Interest Bearing Commercial Checking & Savings Accounts
Commercial Real Estate Financing
SBA & Equipment Financing
Working Capital
Treasury Management Solutions
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Nathan Zureikat VP Commercial Banking nathan.zureikat@53 com 847-757-1885
“No matter how many mistakes you make or how slow you progress, you are still way ahead of everyone who isn’t trying.”
– Tony Robbins
Admission: Free for food business suppliers
Bar: Cash bar
RSVP: Not required
Founded in 1941, the Food & Beverage Equipment Executives of Chicago is an association of suppliers who meet monthly for lunch to share leads, insights, education and camaraderie. This special summer event extends the group’s reach to welcome all industry suppliers –from seasoned pros to new reps just getting started.
Don’t miss this chance to grow your network. Bring plenty of business cards – and bring an industry (sales rep) friend! For more information, see the ad on page 44
How to Buy the Right Ribs:
A Quick Guide Courtesy of Wichita Packing Company
Not all ribs are created equal. Here’s a breakdown of the key factors to consider when choosing the perfect ribs. Wichita Packing has built its reputation on delivering high-quality pork ribs that are individually hand-graded and precisely portioned to ensure uniformity in every case. Here are some rib-buying tips:
1. Rib Type
• St. Louis Style: Trimmed for a rectangular, meaty slab with consistent bone length.
• Baby Back Ribs: Smaller, leaner, more tender. Cut from loin area.
• Spare Ribs: Bigger meatier, perfect for smoking or oven roasting.
2. Skin On vs. Skin Off
• Skin-On Ribs retain moisture and flavor during cooking, preferred by many pitmasters.
• Skin-Off Ribs are easier to bite and quicker to cook, ideal for oven prep or fast-service.
3. Grading and Hand Selection: Be sure to insist on hand-grading. Wichita Packing hand grades every rib, meaning no random or machine-sorted selections. Each piece is visually inspected for: Uniformity in bone length, thickness, overall quality
4. Minimum Widths & Maximum Taper For Proper Presentation and Plate Coverage
• Minimum width: 3.5”–4.5” across the slab.
• Maximum taper: No more than 1” variance from the widest to narrowest point, ensuring a full, consistent presentation.
5. Piece Counts and Weight Ranges Per Case
Each case should come with clear, exacting standards, such as:
• Piece count: Typically 12–14 ribs per case (depending on rib type).
• Weight range: 2.25–2.75 lbs per slab (St. Louis style), 1.75–2.25 lbs (Baby Backs).
• Packed with uniform slab sizing to maximize case value and prep efficiency.
Ready to Cook: Oven & Pit Ready Options
• Oven Ready: Ideal for commercial kitchens or meal prep businesses.
• Pit Ready: Trimmed and prepped for competition-style smoking or grilling.
Both options cut down on prep time and kitchen labor while maintaining optimal meat quality and presentation. Wichita Packing Company specializes in producing oven- and pitready pork ribs that meet strict specifications for uniformity, appearance, and performance. You can see their ad on page 13.
Snacking Is Evolving
Today’s global snack market is rapidly evolving as consumers increasingly favor “snackification” over traditional meals, driven by convenience and health benefits, according to retail data. Snacks that are nutritious, indulgent and easy to consume are in demand, with 74% of 18 to 34-yearolds snacking several times a day.
Chicago-Based Vosges Unveils Clean Label Chocolate Truffle Line with Six-Month Shelf Life
Chicago-based luxury chocolatier Vosges Haut-Chocolat has launched a new bulk truffle collection under its Maison Vosges line, designed speci fi cally for food service and hospitality. The standout feature? A six-month ambient shelf life – with no artificial preservatives, colors, or fl avors.
The six-fl avor truffle collection is clean label and crafted with superior ingredients, offering a premium option for restaurants, hotels, cafes, and gourmet retailers seeking highquality chocolate truffles that’s both indulgent and practical. With the debut of Maison Vosges, the brand enters the bulk market while maintaining the artistry and ingredient integrity that made Vosges Haut-Chocolat a household name in the world of high-end confections.
Available Factory Direct or through Select Distributors, the truffles offer flexibility for businesses looking to elevate their chocolate offerings without sacri ficing shelf stability or clean label ingredient standards.
Prices Dip for Beverages
Beverage prices eased in April after a sharp rise earlier this year, according to the World Bank’s Commodity Markets Outlook. The beverage price index increased 16% in the first quarter, driven by coffee and cocoa, and is expected to rise nearly 20% for the year. Coffee prices reached record highs due to production shortfalls, while cocoa prices surged because of poor weather in West Africa. Tea prices fell due to seasonal factors.
– Source: World Bank
Prime Meats by Lettuce Entertain You: Delivering Restaurant-Quality Steaks and Chops in Chicago
Lettuce Entertain You Restaurants launched Prime Meats by Lettuce, a delivery-only butcher shop with a variety of premium steak and chops to the city of Chicago. For over 50 years, Lettuce chefs have cultivated relationships and partnerships with the best farmers, ranchers and purveyors to bring the highest quality steaks to our menus. Prime Meats by Lettuce has been curated by chefs from Lettuce’s top steakhouses and will offer guests the chance to purchase more than a dozen cuts of meat, including prime dry-aged cuts, globally sourced wagyu, bone-in chops, filets and more.
Show Celebrates Industry’s Best, Brightest
More than 50K restaurant and foodservice industry professionals converged on the National Restaurant Association Show in Chicago, May 17–20. Association President & CEO Michetlle Korsmo opened the Show at its annual ribbon-cutting ceremony and delivered the event’s keynote presentation, where she said restaurants would continue to thrive by empowering a future-ready workforce and embracing new technologies.
Hot and Cool Finds at This Year’s Show
The National Restaurant Association Show dazzled attendees with a vibrant showcase of the latest food and beverage trends. From pickle lemonade to the growing demand for seed-oil-free foods, the food and drinks were designed to meet today’s and tomorrow’s restaurant needs.
does your beef measure up?
The magazine buyers read, use and keep.
Thank you to all those who joined us at our June Shmoozefest at Moretti’s. Thank you to the Moretti’s team for their excellent service! And a huge thank you to all our sponsors and our special guest Donnie Madia. Thank you to all the many companies that donated Rafffle Prizes and all those who attended. We look forward to seeing you at the next Shmoozefest: Sept. 8,2025
Reducing Food Waste with Produce Preservation
Produce preservation is becoming a crucial part of reducing food waste and greenhouse gas emissions, with innovations like ethylene absorbers and vacuum sealing gaining traction. These methods help extend shelf life for fresh fruits and vegetables by managing factors like humidity, air quality and oxidation, all of which are essential in keeping produce fresh longer.
– Source: Forbes
Casey’s Kitchen is teaming up with Food Network Chef Andrew Zimmern to bring back its BBQ Brisket Pizza. The limited-time favorite brings smoky, sweet and savory flavors together for the ultimate summertime pizza
“When guests started asking to bring back our BBQ Brisket Pizza, we couldn’t say no,” said Brad Haga, Senior Vice President of Prepared Food and Dispensed Beverages at Casey’s. “Some may say it’s a little crazy to put BBQ brisket on a pizza, but it’s just the Casey’s way. We’ve taken the smoky, satisfying flavors of a backyard barbecue and put it on our homemade pizza. It doesn’t get much better than that.
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CHEF PROFILE
Marco Estrada
Qué Bolá Cuban Café –1940 E. Touhy Ave.
Des Plaines, Illinois 60018
Birthplace: Mexico
Current Position: Chef/Owner
First Foodservice Job: IHOP
Favorite Food: Mexican Mole
Awards/Honors: Career Day at Chicago Public School. Memorable Customers: One of our customers named Andrea is a nice and sweet 70-year-old lady. On her birthday, she wished me so many blessings.
Worst Part of Job: Cleaning the grease trap.
Most Humorous Kitchen Mishap: Most recently, I turned on the panini press and put in a piece of bread with butter to get breakfast ready and forgot about it (it happens often). 10 minutes later when I got the first ticket in the kitchen, I had hard, burnt bread with butter.
Favorite Food to Prepare? Ropa Vieja Cuban (“Old clothes, Shared Beef” – English translation).
What part of the job gives the most pleasure? A satisfying customer and a good review.
If you couldn’t be a chef, what would you be and why? I would be an Uber driver. I like driving and socializing with people.
What is the best advice you ever received? Never stop learning and growing as a person.
Where do you like to vacation? Orlando, Florida. What do you enjoy most about FIN: I enjoy all of the learning opportunities that I get for work.
Who was your greatest culinary influence? At every restaurant where I worked, every good leader has been a good mentor – chefs, owners and managers.
Reser’s Fine Foods Celebrates 75 Years
Reser’s Fine Foods, a family-owned leader in the refrigerated prepared foods industry, is celebrating 75 years in business as it reaches $2 billion in annual revenue. Founded in 1950 by Mildred Reser, the company began as a small farmhouse kitchen potato salad business and has grown into the largest family-owned, prepared foods businesses in the U.S., while maintaining the core values that have guided four generations.
Reser’s is also hosting special events and promotions throughout the year. In addition, Reser’s will hit the road this summer at local festivals and events to bring its most popular deli sides to more fans, offering free samples, a glimpse into the brand’s history, and interactive games at locations including Charlotte, NC, Cincinnati, OH and Chicago, IL.
Local News
City Cruises, operator of Chicago’s year-round premier water experiences, is thrilled to announce an exciting summer lineup of cruises including Independence Day and its brand-new City Cruises Live events offering unforgettable experiences on both Lake Michigan and the Chicago River. Congratulations to Lettuce Entertain You Enterprises
President and CEO R.J. Melman who was awarded the Richard Daley Police Medal of Honor. This prestigious recognition is a testament to RJ’s unwavering commitment to our community and his dedication to making a positive impact. Kevin Burke, President of Burke Beverage, will serve as the Honorary Chair for the 2025 Goombay Bash being held July 26,2025 at Aon Grand Ballroom at Navy Pier. Get your tickets. Join Kevin Burke and the H Foundation in supporting groundbreaking cancer research and honoring the lives touched by this disease. Mark your calendars for the 2025 Illinois State Fair, August 7 - August 17,2025 in Springfield. Country music hitmaker Jake Owen will headline the Illinois State Fair Grandstand on Friday, August 8. With 10 No. 1 singles and more than 2.5 billion U.S. on-demand streams, Owen is a standout performer in the country music scene. Oberweis celebrated the launch of Summer First-Evers Season Long Campaign, ‘100 Scoops of Summer’ From now through Labor Day, Oberweis Ice Cream and Dairy is bringing the joy of summer throughout the Midwest with new store openings, exclusive giveaways, limited-time contests and special events. PHI Studio, a global pioneer in immersive arts and entertainment, is set to bring the next generation of storytelling to the Midwest with EXP, a groundbreaking new immersive experience development
nois. Slated to open in Fall 2025 in the village’s Pearl District. Taste of Lincoln Ave - Celebrating 40+ Years will be held July 25-26,2025 at 2500 N. Lincoln Ave, Lincoln / Fullerton in Chicago. It offers lots of fun things beyond its many food, arts, crafts and other vendors. This year’s fest includes an amazing line-up from bands all over the Midwest along with local food favorites. The 53rd Fiesta del Sol – The Largest Latino festival of it s kind in the country will be held July 31-August 3,2025 in the Pilsen neighborhood at 1400 W. Cermak Ave between Ashland Ave. and Morgan in Chicago, Illinois. It celebrates Latino art, music, traditions and food. The annual DuPage County Fair will be held at the DuPage Events Center and Fairgrounds located at 2015 Manchester Road in Wheaton, Illinois July 24-27, 2025. There is something for everyone at the fair. Plenty of entertainment, animals, food, exhibits and carnival rides. Fun for all ages. The Knox County Fair will be held July 8-12,2025 at the Knox County Fairgrounds located just off Interstate 74. The Fair is a perfect showplace for agricultural & domestic exhibits, harness racing, music events, grandstand shows, and social activities. The Lake County Fair offers a mix of agricultural & educational events, motorcross, monster trucks, demolition derby, family fun, food and more. The Lake County Fair will be held July 23-27,2025 at the Lake County Fairgrounds & Event Center located at 1060 E. Peterson Rd. in Grayslake, Illinois. The Village of Orland Park is hosting its 22nd Annual Taste of Orland Park! Featuring live music, food vendors, kids’ activities, community booths and more! Taste of Orland Park will be held August 1-3,2025 at Centennial Park West 15609 Park Station Boulevard in Orland Park, Illinois.
Adorn Bar & Restaurant, located on the seventh floor of the Four Seasons Hotel Chicago, is proud to announce the appointment of new Executive Pastry Chef, Yudith Bustos Taleno, and Lead Bartender Jeremy Foissac. These new additions further elevate Adorn’s commitment to creativity, craftsmanship, and innovation in both its culinary and beverage programs.
Culinary Institute of America, Thimus, Alamance Foods Team Up for Groundbreaking Research Study
The Culinary Institute of America (CIA) announced a new collaboration with Thimus, a company that aims to demystify the complexities of the human experience by understanding the emotions and experiences people have in association to the foods they eat. Thanks to a generous grant from Alamance Foods, the CIA will employ Thimus’s proprietary T-Box technology to measure and quantify guests’ emotional response to hospitality. The findings will be used to develop curriculum to train the next generation of hospitality industry leaders through the CIA’s Hospitality Academy.
BOOKSHELF
Sweet Farm!
Author: Molly Yeh Publisher: William Morrow Cookbooks ISBN-13: 978-0063052451
Cut Through Digital Noise: Reach Buyers Where It Counts
Whether you’re a marketer, buyer, owner, operator, or manager, one thing is certain; you’re constantly bombarded by digital noise. Emails, social media posts, and digital ads come fast and frequent. While these channels are low-cost and easy to use, they’ve become saturated. Buyers are now forced to delete dozens of emails daily, and even important messages often get lost in clutter or spam folders.
If you’re a marketer, the challenge is clear: how do you break through the noise and make sure your message is seen? One proven solution is to rely on respected trade publications that buyers trust and read regularly. In Chicagoland’s food industry, Food Industry News is that trusted resource. Each month, the magazine reaches decision-makers across every segment of the food industry and also hosts regular networking events to connect buyers and suppliers.
If you’re a supplier looking to grow brand awareness, increase sales, expand distribution, or simply get your foot in the door, Food Industry News offers affordable, effective programs designed to help you succeed. In an age of digital overload, smart marketers are rediscovering the power of print and relationships. Let Food Industry News help you stand out and get results.
Molly Yeh’s favorite childhood memories are of being in the kitchen with her family, dipping into a tub of sugar to make rugelach, homemade Oreos, and more, so it’s only fitting she married into a family who farm sugar beets. She and her husband, Nick, live and work on the Hagen Farm in East Grand Forks, MN, on the North Dakota border, which has been in operation since the 1870s, and farming sugar beets since the 1930s. In the decade plus since she moved to the farm, Molly has spent her time completely immersed in the world of sugar, both during her work hours, first as a baker and now as a recipe developer, bakery owner, and Food Network personality, and in her home life, running her business and family against the backdrop of the seasonal needs of a thriving farm.
AnheuserBusch’s $300M Investment
Anheuser-Busch’s US subsidiary announced plans to invest $300 million this year into its American manufacturing facilities, coinciding with a focus on domestic production. The brewer, which has invested significantly in US operations over the past five years, also plans to open another facility in Columbus, Ohio.
– Source: Reuters
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Casual Chains Get Innovative with Drinks
Sixty-seven percent of casual dining patrons surveyed said they prioritize alcohol when dining out, but many are opting for lower-priced drinks, according to Technomic data presented at the National Restaurant Association Show. Casual dining chains like Chili’s are using barbell pricing to cater to both budgetconscious consumers and those willing to pay for premium drinks. In addition, interest in happy hours is growing as consumers seek affordable dining-out options; local beers and spirits are growing in popularity as tariffs affect import prices; and consumer demand for lowand no-alcohol drinks is also on the rise.
– Restaurant Business
Conagra to Sell Chef Boyardee
Conagra Brands is selling the Chef Boyardee brand to Hometown Food company, part of private equity firm Brynwood Partners, for $600 million. Hometown will acquire a Pennsylvania plant and Chef Boyardee’s shelf-stable products with the exception of its frozen skillet meals, which will be licensed to Conagra. The Chef Boyardee products that are part of the transaction contributed approximately $450 million in net sales during Conagra’s fiscal year 2024. The sale is expected to close before its first quarter ends, which historically has been late August. – Source: Food Dive
Auctions and Appraisals
Online Supplier Games
There’s a dark secret many online suppliers hope wholesale buyers overlook: not all items listed on their websites are actually in stock, even after an order is placed and accepted. Here’s how the game works. A buyer finds what they need, places an order, and assumes the item will ship. Only later do they receive a notice stating the product is backordered, delayed, or unavailable. At that point, they’re steered toward an alternative; often a more expensive or less suitable substitute.
By then, the buyer has stopped shopping, wasting valuable time and losing confidence. These tactics can cost businesses money and
disrupt operations. It’s a growing concern, especially in industries where timing and product accuracy are critical.
This highlights the importance of working with trusted, professional vendors like those featured in Food Industry News. Reliable suppliers provide honest answers, clear timelines, and expert guidance. A quick phone call or in-person visit often solves more than waiting on email responses or dealing with unexpected substitutions.
All that glitters online isn’t gold. When it comes to foodservice equipment, supplies, and ingredients, relationships matter. Skip the games. Work with professionals who stand behind what they sell.
Culinary Training with a Purpose
On a quiet block of Lake Street in East Garfield Park, people – and food – are being given new opportunities. Inspiration Kitchens is a restaurant serving up Southern classics like gumbo and fried chicken sandwiches, and it’s also the site of a transformative culinary training and employment program. Five times a year, a group of 12-15 students participate in a 12-week program that sets them up for success in Chicago’s foodservice industry.
Students spend the first four weeks learning the basics, and from week five onward, they are paid wages as they get hands-on experience in the restaurant and preparing catering orders alongside culinary staff. Part of their training
includes mock interviews as they prepare to enter the workforce.
Lately, in addition to training students, Inspiration Kitchens has been using recovered food in its program. Whole chickens, turkey, and bacon from partners like Chef’s Warehouse have helped students hone their protein preparation skills in a real restaurant environment. These surplus items that otherwise would have gone to landfills are finding their way onto plates.
Inspiration Kitchens is always eager to connect to new partners in the foodservice industry to hire program graduates, participate in interviews and trainings, or donate food that would otherwise be wasted.
Diamond of California, the century-old producer of “Made for Homemade” specialty nuts, launches its new and highly-requested gluten-free Nut Pie Crust, a delicious and inclusive upgrade to its original Nut Pie Crust introduced in 2019. The new gluten-free Nut Pie Crust will replace the original recipe and is available in two flavors, Pecan and Chocolate Nut. Both flavors are available now in Walmart stores nationwide and will launch in World Market and on Amazon this summer.
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Clementine’s Ice Cream Announces Midwest Expansion
AROUND CHICAGO With VALERIE MILLER Gene & Georgetti: Celebrating 85 Years
Gene & Georgetti, Chicago’s original Tuscan steakhouse since 1941, ushered in its 85th year with a special street dedication in honor of Anthony A. Durpetti (1944-2024).
The ceremony marked a milestone in the restaurant’s storied history as it continues to stand as a beacon of Chicago’s culinary scene and a family-run institution, now led by Michelle Durpetti, the first woman to take the reins.
Clementine’s Ice Cream announces expansion into the Kansas City market and beyond as the brand celebrated its 10-year anniversary in May. The St. Louis-based microcreamery that specializes in small-batch ice cream crafted with all-natural dairy and premium ingredients marks a decade of extraordinary growth with plans for its first Kansas City location in Prairie Village, signaling the start of an ambitious expansion across the Midwest, which is projected to grow to 40 parlors in the next five years. Clementine’s currently operates eight parlors around the St. Louis metro area and ships its ice cream nationally.
Since its inception in 1941, Gene & Georgetti has stood as a pillar of Chicago’s culinary heritage, navigating decades of change while retaining its disctinction as the city’s original Tuscan steakhouse. With a reputation for its inviting, familial atmosphere, the restaurant has become a cherished institution, drawing everyone from Hollywood icons to devoted locals. Throughout its storied existence, Gene & Georgetti has remained unwavering in its commitment to its Italian roots, exceptional hospitality and timeless dining.
Now, under the visionary leadership of Michelle Durpetti, the restaurant continues to honor its rich legacy while embracing innovation for the future. As Gene & Georgetti celebrates its 85th year, it looks toward the next chapter, fusing tradition with modern flair to remain a beloved fixture in Chicago’s vibrant food scene. Gene & Georgetti’s is located at 500 N. Franklin St. in Chicago. Regular Hours: Dining Room & Outdoor Seating Monday - Thursday: 11 a.m. - 9 p.m. and Friday - Sunday: 11 a.m. - 10 p.m. For more info visit: geneandgeorgetti.com
ABOUT ANTHONY A. DURPETTI
A proud third-generation Italian, Tony Durpetti was born in 1944 to Aldo and Mary Durpetti. Raised in River North, Tony’s early life was shaped by hard work, community service, and a deep connection to his Italian heritage. After serving in the U.S. Army, he began a successful career in advertising, eventually founding Durpetti & Associates, a nationwide firm.
In 1989, after the passing of his father-in-law, Gene Michelotti, Tony and his wife, Marion, took over Gene & Georgetti, preserving the legacy of Chicago’s oldest steakhouse. Over the next three decades, Tony turned the restaurant into a beloved landmark, welcoming generations of families and celebrities alike. His leadership and vision led to the expansion of the business, including new locations and outposts at Midway Airport.
Throughout his life, Tony remained dedicated to his family and community. He supported over 75 charities annually and played an active role in ItalianAmerican cultural organizations. His philanthropic spirit continues through the efforts of Gene & Georgetti, which honors his legacy of giving.
Tony passed away in September 2024 after a long battle with pulmonary fibrosis and Parkinson’s disease, leaving behind a legacy of generosity, humor and an unwavering commitment to family. He is survived by his wife, Marion; his daughter, Michelle; his son-in-law, Collin; and many beloved pets and family members.
Kent Drake Photography
The Durpetti Family Tony and Marion Durpetti
Gelato Flavors
Berry, Berry Raspberry, Butter Pecan, Cappucino, Chocolate Peanut
Butter, Dark Chocolate, Cinnamon Vanilla, Coconut, Cookies & Cream, Hazelnut, Lemon, Mango, Mint Chocolate Chip, Peppermint, Pistachio w/ Nuts, Pumpkin, Roasted Banana, Salted Caramel, Spumoni, Strawberry, Strawberry Stracciatella, Tiramisu, Vanilla Bean
Italian Ice Flavors
Berry, Berry Raspberry, Blue Raspberry, Chocolate, Cherry, Grape, Kiwi Strawberry, Lemon, Lime, Mango, Orange, Passion Fruit, Peach, Pineapple, Pomegranate, Rainbow Sherbet, Strawberry, Watermelon
July Is National Hot Dog Month
The National Hot Dog and Sausage Council includes a full guide for etiquette in an online video. Here are just a few tips and tricks to get you through National Hot Dog Month:
• Don’t...Put hot dog toppings between the hot dog and bun.
• Always...“dress the dog,” not the bun. Condiments should be applied in the following order: wet condiments like mustard and chili are applied first, followed by chunky condiments like relish, onions and sauerkraut, followed by shredded cheese, followed by spices, like celery salt or pepper.
• Do...Eat hot dogs on buns with your hands. Utensils should not touch hot dogs on buns.
• Don’t...Take more than five bites to finish a hot dog. For a foot-long wiener, seven bites are acceptable.
• Do...Lick away condiments remaining on the fingers after eating a hot dog instead of washing.
• Don’t...Use ketchup on your hot dog after the age of 18. Mustard, relish, onions, cheese and chili are acceptable.
Fawn Weaver Inducted Into Marketing Hall of Fame
Fawn Weaver, best known as “The People’s CEO” and the visionary founder behind the Uncle Nearest portfolio of brands, has been officially inducted into the American Marketing Association New York Marketing Hall of Fame for 2025 – becoming only the third African American woman in history to receive this honor. The prestigious recognition celebrates Weaver’s groundbreaking contributions to brand-building, cultural storytelling, and purpose-driven leadership that have redefined the landscape of modern marketing.
Technomic’s Bakery Study Examines Category Growth and Opportunities in Foodservice and Retail
Technomic’s 2025 Bakery Multi Client Study – broken out into the foodservice and in-store bakery categories examines the impact of cost pressures on operators, shifting consumer behaviors, trending bakery items, operator strategies, market sizing and product performance and more. In 2024, the total size of the foodservice bakery channel in manufacturer shipment dollars was $18.2 billion, with Technomic projecting the channel will reach $20.8 billion by 2027. This compares to the in-store bakery channel at $9.7 billion.
With rising bakery costs due to inflation, more than half of operators have increased prices and, as a result, many are turning to high-margin, premium products, such as upscale cheesecakes or specialty breads. More than half of consumers view in-store bakery as a secondary shopping consideration, highlighting the need for differentiation to boost engagement. Consumers prioritize freshness and visual appeal when buying retail baked goods.
Behind the Bar: Meeting Evolving Preferences
The demand for cocktails, mocktails, and low-ABV beverages has surged in recent years, reflecting a broader shift in consumer preferences. Over the last decade, mocktails and refreshers have seen a remarkable 190% growth, driven by increased interest in wellness, inclusivity, and innovative flavor profiles. Today, 63% of consumers are familiar with nonalcoholic (NA) beverages, with 27% saying they frequently indulge in mocktails and refreshers, and 33% opting for low-ABV cocktails. This shift is seen across the hospitality landscape. Top areas of consumption include casual bars (46%), casual-dining restaurants (46%), finedining restaurants (40%), upscale bars and lounges (38%), and hotels or resorts (37%). The motivations behind excluding or limiting alcohol vary – many consumers aim to cut back on consumption, dislike the taste or physical effects, or want to make safer choices when driving. With the growing demand of mocktails and
the creativity behind the alcohol included cocktails, bars are expanding their inventories. The average bar now stocks over 100 products to deliver the variety today’s consumers expect. Sysco Foodservice stands out as the go-to partner for bartenders and mixologists, offering thousands of product lines that span everything from syrups to garnishes, bar tools, and even high-end mixers from European imports. Sysco’s Home Grown program also supports local and fresh options, catering to a rising interest in farm-to-glass offerings. Beyond ingredients, Sysco provides the full spectrum of bar essentials, including equipment and barware. Whether you’re curating a mocktail menu or perfecting a craft cocktail program, Sysco is the one-stop shop for quality, variety, and consistency – helping elevate beverage programs in every type of establishment.
– See the Sysco ad on page 7
National News
Context Networks, Inc., the first programmatic advertising platform engineered for the gaming industry, today announced it will expand its digital advertising network to restaurants and taverns across West Bend and Milwaukee in partnership with River City Amusements. Convenience Store News announced that Greg Parker, founder and CEO of Parker’s Kitchen, is being honored as the 2025 Retailer Executive of the Year. The Retailer Executive of the Year award recognizes a c-store retailer executive who exemplifies leadership, business acumen, dedication to the convenience channel, and commitment to community service. Everhome Suites, the midscale extended stay brand from Choice Hotels International, Inc. continues to grow its nationwide footprint with the opening of six new properties, and three ground breakings in Texas, Oregon, and Ohio. Japanese condiments company Kewpie Corp. opened its new Q&B Foods Inc. condiments processing plant in Clarksville, Tenn. Q&B is a Kewpie group company headquartered in Irwindale, Calif., and this new Tennessee facility is the company’s second in the U.S. (the first location is in California).
Lee’s Famous Recipe Chicken, a name synonymous with delicious, homestyle fried chicken for nearly 60 years, is thrilled to welcome the community back to its newly redesigned restaurant at 220 E. Rudisill Blvd. in Fort Wayne, Indiana. Meijer Simply Give hunger relief program has donated an incredible $100 million to help alleviate hunger in the Midwest since the program’s inception in 2008. During that time, the Meijer Simply Give program has provided nearly 900
million meals to communities in partnership with hundreds of local food pantries across its six-state footprint. Michigan Brewers Guild 26th Annual Summer Beer Festival featuring hundreds of beers from many of Michigan’s finest breweries will be held July 25-26, 2025 at Riverside Park in Ypsilanti, Michigan. Special musical guests Keller & The Keels on Saturday evening! Sweet Paris Crêperie & Café, the ultra-popular restaurant brand, expands its national presence entering two new states: Arkansas and Missouri. In a four-unit signed agreement, two restaurants will be opening in Arkansas metropolitan cities, and two restaurants will be opening in Kansas City, Missouri. The fourth annual Food Independence Summit: Seed to Spoon returns June 18-19, 2025 at Timbercrest RV Campground in Walnut Creek, Ohio. This two-day hands-on event is designed to equip individuals, families, and communities with the tools and knowledge needed to reclaim their food sovereignty from seed to spoon. The J.M. Smucker Co. announced plans to close its Indianapolis, Indiana manufacturing facility, which manufactures products from the company’s Hostess brand, and consolidate operations into other existing facilities. The company will close and pursue the sale of its Indianapolis manufacturing facility by early calendar year 2026. Wienerschnitzel, the world’s largest hot dog franchise, has been driving growth throughout its 60+ year legacy. The brand announced it will soon add restaurants to multiple Walmart stores, fueling expansion into target markets through non-traditional avenues.
Popeyes Rolls Out All-New Chicken Wraps in Three Signature Flavors Alongside New Blueberry Beverages. Popeyes new chicken wraps bring big flavor to on-the-go snacking this summer in brand new menu category for the brand. Now, at participating locations nationwide and on the Popeyes app and website while supplies last, they’re here for a good time, not a long time, so get ‘em while they’re hot.
Focaccia and Ciabatta Breads
Burger Buns
Sandwich and Panini Breads
Dinner Rolls
Valenzano Old World Loaf
French Breads (10 Varieties) Rustic Breads
Chicagoland’s Real Estate Auction Experts
Reducing Costs for Chicago Restaurants
By Dan Bakovich, Employco USA
Chicago restaurants have always operated on razor-thin margins, but the past two years have been especially punishing. With food costs and rent seeing significant year-over-year increases, how are local operators expected to keep up with the growing pressure?
From 2023 to 2025, the average Chicago restaurant has seen double digit percentage increases in every major expense category. Food inflation alone has hit 7.4% in 2023. Labor costs are up 20%, driven by minimum wage hikes. Utilities have jumped up 24%. With takeout and delivery becoming a bigger part of the business, packaging has increased nearly 30% over two years.
where can restaurant operators look to cut costs in a time when it seems like every dollar is going right out the door?
For many Chicago restaurants, the answer lies in how they manage HR, payroll, insurance, and employee benefits. Smart decisions here can lead to significant, sustainable savings without sacrificing service or staff well-being. Restaurants that bundle these services often see substantial savings and operational improvements. Combining payroll, Workers’ Compensation, and benefits administration eliminates audits, headaches, and gives time back to operators.
Many operators have tried to avoid becoming the next “that place is so expensive” spot. In fact, 62% of Chicago restaurants have not raised menu prices in the past six months, wary of losing customers to cheaper alternatives. The question now is:
With costs rising across the board, Chicago restaurants need every advantage. Bundling payroll, workers’ compensation, and benefits is a strategic move that can lower expenses, simplify operations, and create a workplace that attracts and keeps great people.
Neon Pop: EDM Punch and Purple Reign Hit Chicagoland
New to the Chicago market, Neon Pop is a bold THC-infused beverage line created by nightlife icons and longtime community supporters, The Landan Twins. With a background in entertainment and philanthropy, the twins bring their signature style to this vibrant, adult-targeted drink.
Each 12oz can of Neon Pop contains 5mg of hemp-derived Delta-9 THC, delivering a smooth, low-dose buzz with no alcohol and no hangover, just clean, flavorful fun. These beverages are ideal for bars, restaurants, convenience stores, gas stations, and entertainment venues seeking unique non-alcoholic offerings.
EDM Punch is a high-energy blend of red berries, citrus, and tropical fruits; bright, juicy, perfectdrink. Purple Reign offers a fizzy, grown-up take on classic grape soda, with bold flavor and nostalgic appeal.
Designed for today’s social, style-conscious consumer, Neon Pop is a tribute to house music, hustle, and Chicago creativity. It’s the next wave in alternative beverages already gaining in popularity.
Wholesale buyers: Now’s the time to stock Neon Pop and give your customers the flavor-forward, THC-infused experience they’re looking for. The product is distributed by the Landan twins.
Tru by Hilton Expands Its Reach with
Over 300 Open Hotels
Tru by Hilton, Hilton’s game-changing midscale brand, is unveiling a refreshed prototype, featuring purposeful updates designed to enhance comfort, flexibility and the overall guest experience. Since its launch in 2016, the brand has seen rapid growth and momentum, boasting more than 300 hotels globally with recent brand debuts in Vietnam, Chile and Columbia. With more openings on the horizon, a refreshed prototype designed for today’s traveler and growing demand across the globe, the brand is poised to continue delivering the consistency guests count on with the spirited experience they love.
Professionals dedicated to their craft – and to serving the food industry. These are companies you can trust to deliver
Demetrios Selevredes II is the Chairman of Federal Supply USA, trusted foodservice equipment dealer serving the greater Chicagoland market since 1931. This fourth-generation business thriving cash-and-carry outlet with a large inventory and selec tion of new foodservice, refrigeration and cooking equipment, in Waukegan, Illinois, and supports restaurants and institutions nationwide with equipment, supplies, and turnkey foodservice project services. Now proudly a woman-owned business contin ues its legacy of excellence with outstanding customer service. See them in our guide under “Restaurant Equipment and Supplies.”
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Rick Beyer is Chairman of the Board at Midco International, the manufacturer of EmberGlo broilers and steamers, considered by many to be the highest-quality, American-made foodservice equipment on the market. Handcrafted on Chicago’s North Side, EmberGlo broilers utilize ceramic heat to deliver superior, high-temperature cooking performance. Their steamers are built for durability and speed, perfect for both reheating and healthful cooking. This equipment is available through your equipment dealer. To learn more, see their ad on page 32.
Chris Wilkins is Vice President of Sales for Perfect Pasta, based in Addison, Illinois. For over 30 years, Perfect Pasta has been producing authentic Italian pastas sold in both foodservice and retail channels, bringing old-world quality to modern kitchens.
Dallas Hinkman and Erin Davis are with Quality Roasting, producers of the Great Lakes Gold brand of high oleic soybean oil. Based in Valders, Wisconsin, this oil offers longer cook life, a clean, light flavor, and a premium finish for fried and cooked foods. Great Lakes Gold is used by restaurants, food processors, and manufacturers across the food industry.
Olivia Brenner is with Sunday Payment Solutions, a powerful payment app platform built for the world’s best restaurants. Guests can pay quickly at the table without waiting for a server, while operators benefit from insights into guest behavior, employee management tools, simplified accounting, and real-time analytics to drive profitability.
Sal Ciccone, a true icon in the Chicagoland food industry, brings over 50 years of experience in food importing, distribution, and manufacturing. Today he leads Benny and Sal Food Products, producers of premium handmade Italian sausage. Based in Addison, Illinois, their authentic sausage links are a staple in quick-service restaurants and deliver the taste of tradition and quality in every bite.
Ian Navarro, a specialty food expert, now leads the team at Gourmet Foods International. With 10 distribution centers across the U.S., the company offers premium cheeses, meats, charcuterie, and gourmet items from around the world to foodservice and retail buyers who demand the best. The company’s selection of products include premium quality, farm raised meats with back stories that consumers will not resist.
Faster, Better, Most Cost-Effective. SoyStep floors resin-rich and installed in one step for faster installation and cure time. The result is the highest quality epoxy floors available, designed to last years with minimal maintenance.
SoyStep is a superior composition of quartz chips blended with our proprietary epoxy resin. The odorless mixture gets troweled to a 3/16” layer over existing tile, wood or concrete surfaces. The finished surface is slip resistant, waterproof, non-porous and very durable. A floor will not trap odors, and eliminates the need to clean or repair grout.
Char Crust Seasonings Serves Up Profits in Time for Summer Dining
Char Crust, a Chicago-based seasoning company with roots in a 1950s steakhouse, is seeing nationwide growth as restaurants seek efficient, cost-saving kitchen solutions. Its unique dryrub blends form a flavorful crust that locks in juices – transforming proteins like steak, poultry, and seafood in a single step. “Just season and cook,” says Elisabeth Settimi, President of Char Crust. “There’s no marinating, no sauces, and no extra prep –everything is in the bottle.” This simplicity reduces labor, training, and ingredient needs, helping operators streamline execution without sacrificing quality.
With economic pressures mounting, Char Crust is increasingly viewed as a strategic tool. The seasoning costs just pennies
per serving yet supports premium menu pricing while improving back-of-house consistency. Orders have surged over 25% from new customers aiming to reduce costs. This aligns with industry data: nearly 80% of operators cite labor cost and availability as major concerns, according to the National Restaurant Association’s 2025 State of the Industry Report. Char Crust manufactures 12 proprietary blends at its Chicago facility, is certified women-owned by WBENC, and is trusted by chefs for nearly 70 years. Available through Sysco, US Foods, Ben E Keith, Performance Foodservice, and direct, Char Crust helps kitchens deliver standout flavor with less effort. – You can find the Char Crust ad on page 4.
Fat Rosie’s Brings the Fiesta to Oak Brook, IL
Fat Rosie’s, the vibrant, high-energy Mexican taco and tequila bar known for its over-the-top fun, is opened its newest location at 3011 Butterfield Rd., Suite B101 in Oak Brook, Illinois. Spanning over 7,000 square feet, the Oak Brook location will feature two patios, a private event space, live music, and all the bold flavors and big personalities that Fat Rosie’s guests have come to love. Whether it’s Taco Tuesday, your best friend’s birthday, or a “just because” margarita night, Fat Rosie’s always brings the party with festive music, sombreros, and tequila shots. Embracing the motto, “Fluent in Fiesta,” every Fat Rosie’s location is designed to turn a casual night into an unforgettable celebration.
Fat Rosie’s Oak Brook marks the brand’s seventh location in Illinois, joining Naperville, Schaumburg, Frankfort, Lincolnshire, Lincolnwood, and the most recent opening in Rosemont. Fat Rosie’s also has plans to expand its footprint outside of Illinois later this year - the party is just getting started!
Seating Hub: American-Made Restaurant Furniture, Ready to Inspire in Chicago
In an industry where ambiance is as crucial as the menu, Seating Hub stands out by offering American-made, commercial-grade furniture tailored for the hospitality sector. With over two decades of experience, they’ve furnished more than 100,000 restaurants, providing durable and stylish solutions that resonate with brand identities. Their Chicago showroom showcases hundreds of in-stock items, including chairs, booths, tables, and bar stools. This space allows restaurateurs to experience firsthand the quality and craftsmanship that define Seating Hub’s offerings. Beyond the showroom, Seating Hub’s commitment to U.S. manufacturing ensures not only superior quality but also supports the local economy. Their vertically integrated operations facilitate exceptional customization, allowing businesses to achieve brand consistency across multiple locations. For those looking to revamp their dining spaces or launch new venues, a visit to Seating Hub’s Chicago showroom offers both inspiration and tangible solutions. You can see the Seating Hub ad on page 5
Vitlife Commercial Refrigeration Enters the Chicago Market
Vitlife Commercial Refrigeration was established by senior business leaders who have spent their entire life taking care of their customers. They offer a professional product line that includes reach-in refrigerators and freezers, pizza tables, chef bases, undercounters, prep tables, uprights, back bars, merchandisers, all designed for unrelenting durability and reliability.
The company’s world-class manufacturing facilities produce state-of-the-art equipment, with product designers who are laser-focused on product innovation and quality. They also pride themselves on their highly dependable logistics and order fulfillment processes, which have helped establish a successful global market presence in both mature and developing markets.
Through a world-class manufacturing facility, they introduced products that use R290 refrigerant for commercial applications and also designed condensers that need minimal maintenance and cleaning, incorporated self-closing doors, and implemented hot pipe anti-condensation lines in the doors and mullion. Further, they adopted uniform cooling and electronically commutated (EC) fan motors for higher efficiency and energy savings.
After finding huge success in Europe and Asia, Vitlife has come out with a strong North American product lineup and professional organization to give other brands a run for their money.
The company’s strength lies in refrigeration and cooling products with their sister company, MG Home Solution, being a hugely successful residential and luxury refrigeration business, now bringing the same level of expertise to the foodservice industry with Vitlife Commercial. The company’s philosophy is: The best quality products and reliable service leads to high customer satisfaction and loyalty.
Brands Drive Pretzel Growth
Innovation has driven pretzel sales, which rose 5.5% to $2.75 billion for the 52 weeks ending March 23, according to Circana, with unit sales up 1.5%.
Snyder’s-Lance introduced Pop’ums, Dot’s Pretzels added a barbecue flavor, Utz Brands launched two new products and Unique Snacks unveiled preservativefree mini pretzels.
– Source: Baking Business
Pepsi Engages with Gen Z and Millennials
Pepsi is modernizing its brand by leveraging nostalgia and data-driven strategies, according to Jenny Danzi, head of brand marketing. The “Food Deserves Pepsi” campaign exemplifies this approach, aiming to engage Gen Z and millennials. Danzi emphasizes the significance of internal culture and collaboration in launching new products in a competitive attention economy. – Source: Campaign US
Tallow 101: Everything the Foodservice Industry Should Know
Tallow is experiencing a comeback for its rich flavor, high smoke point and versatility in popular dishes.
Columbus Vegetable Oils, located in Des Plaines, has been packing tallow for decades, and shares a few tips that every foodservice operator could benefit from.
Tallow is a solid fat derived from rendered beef fat that is shelf-stable, freeing up limited refrigerator space. To extend shelf life, it should be stored at room temperature in an air-tight container in a dark, dry space.
With a high smoke point of 420-degrees Fahrenheit, it’s a versatile and go-to choice for a variety of cooking methods, such as deep frying, sautéing and roasting dishes. In addition to cooking, tallow is also a great binder that creates a crispy, flavorful crust. Since tallow is similar to butter, it’s also ideal for baking, giving a richer flavor that works well in savory desserts.
Columbus Vegetable Oils offers the Butcher Boy Tallow line in a variety of sizes – starting at 7.25 oz. jars that are ideal for test batches and up to 50 lb. cubes for larger scale operations.
All Butcher Boy Tallow products are gluten-free, sugar-free and Keto-friendly. They contain no preservatives or artificial ingredients and are milk-free.
“Tallow is making a strong comeback in professional kitchens,” said Ben Caffrey, Operations at Columbus Vegetable Oils. “As a fourth-generation, family-owned business that started on Chicago’s west side, we understand the importance of innovation, which is why we’re excited to bring chefs a versatile, cost-effective option.”
– You can find the Columbus Vegetable Oils ad on page 11.
Nuggets
ATTIKI Classic Honey has been the favorite Greek honey across the world since 1928. Its familiar and awarded flavor, is a combination of premium selected Greek honey varieties from wildflowers, herbs, forest and thyme collected from all over Greece. They also produce a range of Greek products. Folds of Honor is a 501(c)(3) nonprofit organization that provides educational scholarships to the spouses and children of military members who have fallen or been disabled while serving in the United States armed forces.
Pizza Hut Debuts First-Ever Book It App. The new app is designed to help parents keep their children engaged in reading all summer long. This new digital tool empowers families to track progress of their child’s reading, set goals and earn pizza rewards all while preventing the “Summer Slide.” A mason jar, also known as a canning jar, preserves jar or fruit jar, is a glass jar used in home canning to preserve food. These jars can be used to make easy no fuss individual desserts. Fill the jar with no bake treats, cheesecake, fresh berries, Jello, pudding and so much more. Meals on Wheels providers have long delivered more than nutritious meals to older adults. They serve as a critical lifeline supporting overall health by providing in-home safety checks, social interaction opportunities and connections to other community-based services. PNC Park, which opened in spring 2001, is a classic-style ballpark, an intimate facility that embraces the progressiveness of Pittsburgh while saluting the spirit of early ballpark originals such as Forbes Field, Wrigley Field and Fenway Park. It is the fifth home of the Pittsburgh Pirates since their inception in 1887. Potassium is one of the most important minerals in your
body. It helps regulate fluid balance, muscle contractions, and nerve signals. Very few people get enough potassium. To get more in your diet, you can consume more potassium-rich foods, such as lentils, potatoes, spinach, and salmon. The American Massage Therapy Association is spotlighting new research that underscores the benefits of massage therapy for anxiety and depression. Recently published findings from a systematic review and two clinical studies highlight the significant impact of massage in alleviating symptoms of anxiety & depression. The Disneyland Resort 70th Celebration in Anaheim California, honoring seven decades and counting of The Happiest Place on Earth with must-visit festivities across the resort through summer 2026. In 1955, Walt Disney opened Disneyland Park with a hope that it would be “a source of joy and inspiration to all the world.” The Island in Pigeon Forge, Tennessee announces the arrival of Jurassic Adventure, an epic experience 200 million years in the making! This larger-than-life FREE experience will transport guests millions of years back in time to encounter the aweinspiring giants of prehistoric times including the Jurassic era. Uncontrolled heat exhaustion can evolve into heat stroke, so make sure to treat victims quickly: Move victims to a shaded or air-conditioned area. Give water or other cool, nonalcoholic beverages - Apply wet towels, or have victims take a cool shower. When you’re serving food outside, extra cold sources are a must to keep everything cool. Pack coolers with bags of ice, gel packs or even frozen water bottles so that your food will stay cold and safe for as long as possible. Keep your food at 40°F (4°C) or below during all your summer fun.
RECOVER 180, the organic sports drink from beverage visionary Lance Collins, is proud to announce a high-powered partnership with country music icon Jason Aldean – launching just in time for the kickoff of his electrifying Full Throttle Tour.
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Schultz Supply 708-652-2020
BATCH FREEZERS
Kool Technologies Page 46
BBQ SAUCE
Ken’s Foods Page 48
630-483-2256
800-633-5800
Pigchaser BBQ Sauce 847-223-0493
BBQ SAUCE- RUBS & SEASONINGS
Pork Mafia Inc Page 47
BEEF
312-543-5368
773-376-8280
Big Shoulders Coffee Page 44
312-846-1439 BEVERAGES
Boba Direct Page 28
866-4US-BOBA
BOOTHS-UPHOLSTERERS Chicago Booth Page 16 773-378-8400
CAKES & DESSERTS
Chicago Sweet Connection Page 43
773-283-4430
Eli’s Cheesecake 773-736-7417
CALAMARI
Fisherman’s Pride Page 15 800-543-2110
CANNOLI & CANNOLI PRODUCTS
Lezza Spumoni & Desserts Page 22 708-547-5969
CARPET CLEANING
Sexton Group Floor Care Page 29 847-827-1188
CARRY OUT PACKAGING
Bulldog Packaging Page 39 630-458-1152
CARRYOUT & CATERING PACKAGING
Alfa Restaurant Supply 773-588-6688
CASH & CARRY OUTLETS
Chef’s Kitchen/Dearborn Page 04 773-801-1600 CHAIRS
Dearborn Sourcing LLC Page 27 312-243-6214 Trendler Inc 773-255-4407
CHAIRS-COMMERCIAL
Chicago Booth Page 16 773-378-8400
Seating Hub Page 05 773-373-0035
Waco Manufacturing 312-733-0054
CHEESECAKES
Eli’s Cheesecakes 773-736-7417
CHEESES
Wiscon - Caputo Cheese Page 23 708-450-0074
CHICKEN-PROGRAMS
FSI/Foodservice Solutions
CHILI
847-719-6088
Bistro Soups (Div of Vienna Beef) 773-278-7800
CLASSIFIED ADVERTISING
Food Industry News
CLEANING PRODUCTS
847-699-3300
C-Soap a div of CSI Coker Service Page 20 888-908-5600
SuperClean 847-361-0289
CLEANING SERVICES
Cruz’s Cleaning Services Page 19 630-379-3732 CO2
MacCARB Page 17 877-427-2499
COFFEE ROASTERS
Big Shoulders Coffee Page 44 312-846-1439
Tec Foods Inc 773-638-5310
Tugboat Coffee 630-390-6613
COFFEE SHOP PRODUCTS
Boba Direct Page 28 866-4US-BOBA
COMPRESSED GAS
MacCARB Page 17 877-427-2499
CONDIMENTS
Pigchaser BBQ Sauce
847-223-0493
Rollicking Buckaroo Pepper Jam 415-737-5265
CONSULTANTS - BBQ
Pork Mafia Inc Page 47 312-543-5368
CONTRACT LABOR PROVIDERS
Midway Staffing Page 09 708-397-8800
CONTRACT MANUFACTURING
Bistro Soups (Div of Vienna Beef) 773-278-7800
COOKING EQUIPMENT
Ramar Supply Co Page 16 708-233-0808
Berkel Midwest 800-921-9151
COOKING EQUIPMENT-REPAIR
Mr Appliance of West Loop Page 06 312-626-5467
Berkel Midwest 800-921-9151
CORNED BEEF
Papa Charlie’s Page 12 773-522-7900
Wichita Packing Company Inc Page 13 312-421-0606
CORNED BEEF-FRESH
Vienna Beef Page 03 773-278-7800
CORPORATE GIFTS
Vienna Beef Page 03 773-278-7800
CREDIT CARD PROCESSING
CardConnect-Clover Systems 224-325-4466
CREPE BATTER
Tec Foods Inc 773-638-5310
CUSTOM MEAT PRODUCTS
Wichita Packing Company Inc Page 13 312-421-0606
DAIRY-DISTRIBUTOR
Instantwhip Chicago Page 24
DATABASE SOFTWARE CONSULTING
773-235-5588
IT Impact Inc 312-806-7438
DESSERT SUPPLIES
Fox Valley Farms 630-231-3005
DESSERTS
Chicago Sweet Connection Page 43 773-283-4430
Eli’s Cheesecakes 773-736-7417
Fox Valley Farms 630-231-3005
DESSERTS-WHOLESALE
Lezza Spumoni & Desserts Page 22 708-547-5969
DIRECT MAIL PROGRAMS
Food Industry News 847-699-3300
DISHWASHING & CHEMICALS
C-Soap a div of CSI Coker Service Page 20 888-908-5600
DISINFECTING SERVICES
Sexton Group Floor Care Page 29 847-827-1188
DISPOSABLE PACKAGING
Berkel Midwest 800-921-9151
DRAM SHOP INSURANCE
Heil & Heil Insurance Agency Page 41 847-866-7400
Serpe Insurance Page 45 773-871-0809
DRAPERIES-CLEANING
Sexton Group Floor Care Page 29 847-827-1188
DUCT CLEANING
Enviromatic Corp of America Page 16 800-325-8476
Olympia Maintenance 708-344-0344
EGGS
Meadowbrook Egg & Dairy Company 773-523-8861
ELECTRONIC ORDERING SYSTEMS
Infi USA 888-857-9831
EMPLOYEE HANDBOOKS
Employco USA
ENERGY BROKER
630-920-0000
Century Energy Solutions Page 02 630-817-3164
ESPRESSO-COFFEE
Big Shoulders Coffee Page 44 312-846-1439
ETHNIC FOODS
Kikkoman Sales USA
FAUCETS - COMMERCIAL
630-954-1244
The Faucet Professionals Page 41 847-282-0075
FILTERS-EXHAUST SYSTEMS
Olympia Maintenance 708-344-0344
FIRE SUPRESSION SYSTEMS
Fox Valley Fire & Safety Page 27
847-695-5990
Fredriksen Fire Equipment Co Page 40 630-595-9500
FIRE-EXTINGUISHERS
Fox Valley Fire & Safety Page 27 847-695-5990
Fredriksen Fire Equipment Co Page 40 630-595-9500
FLOOR INSTALLATION & MAINTENANCE
Sexton Complete Floor Care Page 29 847-827-1188
FOOD DISTRIBUTORS
Chef’s Kitchen/Dearborn Page 04
773-801-1600
Devanco Foods Page 31 847-228-7070
Sysco Foodservice Chicago Page 07 847-699-4866
Anichini Brothers 312-644-8004
B & B Food Services 815-834-2621
Chef’s Quality Meats 708-333-0880
Christ Panos Foods 630-735-3200
Olympia Food Industries 847-349-9358
Performance Foodservice 630-896-1991
Tec Foods Inc 773-638-5310
FOOD PHOTOGRAPHY
Food Photo Studio Page 06 630-283-0038
FOOD PLANT STAFFING & LABOR
Midway Staffing Page 09
FOOD PRODUCTS
Devanco Foods Page 31
FOODSERVICE EQUIPMENT
Redco Foodservice Equipment Page 18
Thunderbird Food Machinery Page 03
Berkel Midwest
Losurdo Inc
FOODSERVICE EQUIPMENT-REPAIR
CSI Page 32
Berkel Midwest
800-722-5460
866-451-1668
800-921-9151
630-833-4650
888-908-5600
800-921-9151
Ice Solutions 24 847-987-9738
FOODSERVICE- LAYOUT & DESIGN
Losurdo Inc 630-833-4650
FOODSERVICE-SUPPLIES Ramar Supply Co Page 16 708-233-0808
708-397-8800
847-228-7070
Wiscon - Caputo Cheese Page 23 708-450-0074
Christ Panos Foods 630-735-3200
Neil Jones Food Company 800-543-4356
Olympia Food Industries 847-349-9358
HEATING & AIR CONDITIONER SERVICE & REP
Mechanical 24 Page 32 847-987-9738
HELIUM MacCARB Page 17 877-427-2499
HIGH PRESSURE PROCESSING(HPP)
Hospitality Innovation Brands
HISPANIC FOOD DISTRIBUTION
B & B Food Services
HOOD CLEANING
708-935-4802
815-834-2621
Rampro Facilities Services 224-639-6378
HOOD EXHAUST & FAN CLEANING
Enviromatic Corp of America Page 16 800-325-8476
Olympia Maintenance 708-344-0344
HOT DOGS
Vienna Beef Page 03 773-278-7800
Crawford Sausage 773-277-3095
ICE CREAM
Instantwhip Chicago Page 24 773-235-5588
Fox Valley Farms 630-231-3005
ICE CREAM EQUIPMENT REPAIR & SUPPLY
Kool Technologies Page 46 630-483-2256
ICE CREAM-EQUIPMENT & SUPPLY
Kool Technologies Page 46 630-483-2256
ICE CREAM-YOGURT
Instantwhip Chicago Page 24 773-235-5588
ICE MACHINE REPAIR & SANITIZING
Major Appliance Service 708-447-4100
ICE MACHINES
Redco Foodservice Equipment Page 18 800-722-5460
ICE MACHINES-SALES-RENTAL OR LEASING
Empire Cooler Service Page 47 312-733-3900
Ice Solutions 24 847-987-9738
INSURANCE
Cacciatore Insurance Page 10 312-264-6055
Heil & Heil Insurance Agency Page 41 847-866-7400
Serpe Insurance Page 45 773-871-0809
ISU Northwest Insurance Services 847-310-0400
Society Insurance 888-576-2438
WM Schwartz Insurance/Gus Romas 847-525-2846
INSURANCE SERVICES
Cacciatore Insurance Page 10 312-264-6055
Serpe Insurance Page 45 773-871-0809
INSURANCE UNDERWRITTING
Society Insurance
INSURANCE-INDUSTRIAL & COMMERCIAL
888-576-2438
Cacciatore Insurance Page 10 312-264-6055
Heil & Heil Insurance Agency Page 41 847-866-7400
INTERIOR DESIGNERS
Sarfatty Associates 847-920-1100
INTERNET ADVERTISING
Food Industry News 847-699-3300
INTERNET PROVIDERS - COMMERCIAL
Astound Broadband 312-270-5408
ITALIAN BEEF
Devanco Foods Page 31 847-228-7070
Papa Charlie’s Page 12 773-522-7900
Serrelli’s Foods Page 45 877-385-BEEF
ITALIAN FOOD SPECIALTIES
E Formella & Sons Page 02 708-598-0909
ITALIAN SAUSAGE
Anichini Brothers 312-644-8004
JANITOR-SUPPLIES
Ramar Supply Co Page 16 708-233-0808
JAPANESE-FOOD PRODUCTS
Kikkoman Sales USA 630-954-1244
JUICER REPAIR & MAINTENANCE
Up ‘N Adam Service & Supply Inc Page 20 877-876-2326
Berkel Midwest 800-921-9151
JUICERS-FRUIT & VEGETABLES
Berkel Midwest 800-921-9151
KIOSKS - ORDERING & POS
Infi USA 888-857-9831
KITCHEN EQUIPMENT
A D E Foodservice Equipment
KITCHEN FLOORING
Sexton Complete Floor Care Page 29 847-827-1188
KITCHEN-EXHAUST SYSTEMS/CLEANING
Enviromatic Corp of America Page 16 800-325-8476
Olympia Maintenance 708-344-0344
KNIFE-SHARPENING SERVICE
Cozziini Brothers Inc 888-846-7785
LABELS
A-Flex Label Corp/Printing Page 20 630-325-7265
LABOR MANAGEMENT SERVICES
Midway Staffing Page 09 708-397-8800
LAW FIRMS
Tuckey Law Page 10 312-701-2200
LINEN SUPPLY & RENTAL SERVICE
Cosmopolitan Textile 773-254-6100
LIQUOR LIABILITY INSURANCE
Heil & Heil Insurance Agency Page 41 847-866-7400
Serpe Insurance Page 45 773-871-0909
MATERIALS HANDLING EQUIPMENT
Voss Equipment 708-596-7000
MAYONNAISE
Columbus Vegetable Oils Page 11 773-265-6500
MEAT DISTRIBUTORS
Wagyu Stars
MEAT PROCESSING EQUIP SALES & SERVICE
312-866-4712
Berkel Midwest 800-921-9151
MEAT-WHOLESALE
Devanco Foods Page 31 847-228-7070
New S B L Inc Page 26 773-376-8280
Park Packing Company Page 31 773-254-0100
Wichita Packing Company Inc Page 13 312-421-0606
Anichini Brothers 312-644-8004
Chef’s Quality Meats 708-333-0880
International Meat Company 773-622-1400
MEATS -WHOLE PIGS-GOATS-LAMB
Park Packing Company Page 31 773-254-0100
MEDITERRANEAN FOODS
Olympia Food Industries
MENUS-CUSTOM PRINTED
Accurate Printing
MEXICAN FOOD PRODUCTS
B & B Food Services
MILK
Instantwhip Chicago Page 24
NEIGHBORHOOD MARKETING
LED Billboard Trucks
NITROGEN
MacCARB Page 17
NUTS - BULK
Oleic Solutions
OIL- SUNFLOWER
Oleic Solutions
OIL-FRYING
RTI Restaurant Technologies Inc Page 10
OILS & FATS-COOKING
847-349-9358
708-824-0058
815-834-2621
773-235-5588
312-924-7979
877-427-2499
331-214-0436
331-214-0436
312-504-4565
Columbus Vegetable Oils Page 11 773-265-6500
RTI Restaurant Technologies Inc Page 10 312-504-4565
OILS & SHORTENING
Columbus Vegetable Oils Page 11
OILS & VINEGAR
Pastorelli Foods
OILS - FILTERING & RECYCLING
773-265-6500
800-SOS-AUCY
RTI Restaurant Technologies Inc Page 10 312-504-4565
OILS-COOKING/BULK
Columbus Vegetable Oils Page 11
OLIVE OILS
Columbus Vegetable Oils Page 11
ORDERING TERMINALS
PALLET JACKS
Voss Equipment
PALLETS - ALL TYPES
773-265-6500
773-265-6500
Infi USA 888-857-9831
ORGANIC FOODS
Pastorelli Foods
OVENS-PIZZA
630-628-0811
Berkel Midwest 800-921-9151
708-596-7000
Walnut Grove Packaging 217-268-5112
PANCAKE-BATTER & MIX
PAPER-PRODUCTS
Ramar Supply Co Page 16
708-233-0808
Alfa Restaurant Supply 773-588-6688 PARTY-FAVORS &
800-SOS-AUCY
North American Pizza & Culinary Academy 630-395-9958
PAINTING CONTRACTORS
Sexton Group Floor Care Page 29 847-827-1188
PUBLISHING
Food Industry News
RACKING-PALLET
Voss Equipment
RE-UPHOLSTERY
847-699-3300
708-596-7000
Chicago Booth Page 16 773-378-8400
REAL ESTATE LAW
Reveliotis Law PC Page 13 312-230-0160
REFRIGERATION
Redco Foodservice Equipment Page 18 800-722-5460
Vitlife Page 17 269-235-4585
REFRIGERATION EQUIPMENT REPAIR
CSI Page 32
888-908-5600
Kool Technologies Page 46 630-483-2256
Mechanical 24 Page 32 847-987-9738
REFRIGERATION SERVICE
Ice Solutions 24
REFRIGERATION-EQUIP/COMMERCIAL
847-987-9738
Custom Cooler & Freezer Page 12 630-879-3131
RESTAURANT CLEANING SERVICE
Cruz’s Cleaning Services Page 19 630-379-3732
RESTAURANT CONSULTANTS
Stanovich Hospitality 708-359-1911
RESTAURANT EQUIP MANUFACTURERS
EmberGlo Page 32 866-705-0515
RESTAURANT EQUIPMENT
Wood Food Systems Page 22 847-949-9663
Berkel Midwest 800-921-9151
FSI/Foodservice Solutions 847-719-6088
Losurdo Inc 630-833-4650
RESTAURANT EQUIPMENT & SUPPLIES
Custom Cooler & Freezer Page 12 630-879-3131
Ramar Supply Co Page 16 708-233-0808
Alfa Restaurant Supply 773-588-6688
Berkel Midwest
800-921-9151
Federal Supply USA 847-623-1310
Schultz Supply 708-652-2020
RESTAURANT EQUIPMENT PARTS
CSI Page 32 888-908-5600
Berkel Midwest 800-921-9151
RESTAURANT EQUIPMENT REPAIR
CSI Page 32 888-908-5600
RM Services Page 45 331-300-7955
Up ‘N Adam Service & Supply Inc Page 20 877-876-2326
Berkel Midwest 800-921-9151
RESTAURANT EQUIPMENT REPAIR SERVICE
Mr Appliance of West Loop Page 06 312-626-5467
Berkel Midwest 800-921-9151
Major Appliance Service 708-447-4100
RESTAURANT EQUIPMENT-NEW & USED
K & L Liquidation Page 18 847-854-9913
March Quality Used & New Equip Page 22 800-210-5895
Berkel Midwest 800-921-9151
RESTAURANT INSURANCE
Society Insurance
RESTAURANT REAL ESTATE SALES
John Moauro/Realty Executives
888-576-2438
708-921-4939
Nick Dibrizzi/Coldwell Banker 708-562-9328
Ted Aretos/ Eatz & Associates 815-761-8334
RESTAURANT-DESIGNERS
Losurdo Inc
630-833-4650
Sarfatty Associates 847-920-1100
RIBS - RAW
Wichita Packing Company Inc Page 13 312-421-0606
ROOF TOP GREASE CONTAINMENT SYSTEMS
Enviromatic Corp of America Page 16 800-325-8476
ROOFS-SALES-REPAIR & MAINTENANCE
Care Sheet Metal & Roofing Page 14 708-387-9784
RUBS
Char Crust Page 04 773-528-0600
SALAD-DRESSINGS
Ken’s Foods Page 48 800-633-5800
SALAD-DRESSINGS & OILS
Columbus Vegetable Oils Page 11
773-265-6500 Tec Foods Inc 773-638-5310
SANITATION CERTIFICATION
Illinois Restaurant Association Page 18 312-787-4000
SANITATION CLASSES
Badger Food Service Consulting 262-902-2947
SAUSAGE
Vienna Beef Page 03 773-278-7800
Anichini Brothers 312-644-8004
Crawford Sausage 773-277-3095
SAUSAGE PRODUCTS
Wichita Packing Company Inc Page 13 312-421-0606
SCALES
Berkel Midwest 800-921-9151
SCALES-SALES & REPAIR
Accurate Scale Company Page 08 773-847-1820
SEAFOOD
Fisherman’s Pride Page 15 800-543-2110
SEASONING BLENDS AND RUBS
Rollicking Buckaroo Seasoning Blends 415-737-5265
SEATING
Dearborn Sourcing LLC Page 27 312-243-6214
Seating Hub Page 05 773-373-0035
Trendler Inc 773-255-4407
Waco Manufacturing 312-733-0054
SELF-SERVICE ORDERING KIOSKS
Infi USA
SERV SAFE FOOD SAFETY CERTIFICATION
888-857-9831
Badger Food Service Consulting 262-902-2947
SEWER(MAINT)-RODDING & JETTING
Tierra Environmental Page 30 888-551-1998
SHAKE MIX
Fox Valley Farms 630-231-3005
SHORTENING
Columbus Vegetable Oils Page 11 773-265-6500
SLICERS - AUTOMATED
Berkel Midwest 800-921-9151
CES Nationwide 773-533-3333
SLICERS-SALES & SERVICE
Berkel Midwest
SOFT DRINKS
800-921-9151
PepsiCo Foodservice 773-893-2319
SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES
Kool Technologies Page 46 630-483-2256
SOFT SERVICE MIX
Fox Valley Farms 630-231-3005
SOFTWARE PROGRAMS - CUSTOM
IT Impact Inc 312-806-7438
SOUP BASES
Tec Foods Inc
SOUPS
Vienna Beef Page 03
773-638-5310
773-278-7800
Bistro Soups (Div of Vienna Beef) 773-278-7800
SPICES
Tec Foods Inc
SPICES & SEASONING BLENDS
Char Crust Page 04
SPIRITS
773-638-5310
773-528-0600
R Jelinek Midwest Page 30 708-691-3895
SPREADS - DIPS - GLAZES
Rollicking Buckaroo Pepper Jam 415-737-5265
STAFFING AGENCIES
Midway Staffing Page 09 708-397-8800
STEAM CLEANING
Olympia Maintenance 708-344-0344
SUPERMARKET EQUIPMENT
Berkel Midwest
TAX APPEALS (PROPERTY)
Reveliotis Law PC Page 13
TAX PAYMENTS
312-230-0160
Cook County Treasurers Office 312-443-5100
TEST KITCHEN SERVICES
B & B Food Services 815-834-2621
THEATERS AND VENUES
Onesti Entertainment
800-921-9151
CES Nationwide 773-533-3333
SUPERMARKET EQUIPMENT REPAIR
Berkel Midwest
800-921-9151
Up ‘N Adam Service & Supply Inc 877-876-2326
SUPERMARKET- EQUIPMENT/ NEW & USED
Berkel Midwest 800-921-9151
TABLES-ALL TYPES
Chicago Booth Page 16
773-378-8400
Waco Manufacturing 312-733-0054
TAMALES
Supreme Frozen Products
773-622-3777
Monday, September 8, 2025
Moretti’s Chicago 6727 N. Olmsted, Chicago 5 - 9 p.m.
WOMEN RESTAURANT OWNERS PANEL
• Clodagh Lawless, Proprietor, The Dearborn. For the Irish-born entrepreneur, a deep-rooted love of genuine Irish hospitality evolved naturally as her true calling. “Every day I am guided by the passion and purpose of the people that work for us.”
• Rohini Dey, Owner, Sanctuary. She founded Let’s Talk Womxn, a group of ladies in the restaurant industry with a shared entrepreneurial spirit. There are 15 local chapters of the with about 900 members.
• Geri Hernanadez, Owner, Savory Crust Empanadas. Empanadas come from Argentina, but this Chicago twist offers savory and sweet fillings that are hard to resist. Discover how Geri has grown, now witWh two locations and a food truck with more on the way.
• Moderator: Chef Mary Gorski. Mary has been working in the industry for nearly 40 years with the goal of making a difference in the advancement of Chefs, Students and Culinary Professionals in Chicago and across the country.
CityCheers: The Hospitality Super App for Loyalty, Promos and Payments
CityCheers is a new Super App designed specifically for the hospitality industry – providing restaurants and bars with an allin-one solution to engage guests, promote events, and streamline payments.
Each venue receives its own custom-branded app, hosted within the CityCheers Super App – a centralized hub where guests can discover, favorite, and revisit their go-to spots without downloading a different app for each location.
With real-time Dining and Entertainment Alerts, restaurants can promote specials, live music, or last-minute
events – delivered to guests just like News, Weather, and Sports Alerts.
The ExpressCheck payment feature automates the payment process by integrating directly with existing POS networks and merchant processors. Guests can check in, view their tab, tip, and pay directly from their phones – no waiting for checks, handing over credit cards, or scanning QR codes.
CityCheers offers independent operators access to the kind of communication and payment tools typically used by large chains – helping build guest loyalty, improve service flow, and enhance the overall dining experience.
Restaurant Upgrades for Burger King, Etc.
Generation Z’s sense of nostalgia and craving for community in turbulent times could spur the fortunes of casual dining chains, if that demographic group proves loyal in the long term, experts say. At “Chain Fest,” a recent gathering of about 10,000 20-somethings, attendees shared fond memories of dining at chains like Outback Steakhouse, and brands including Chili’s Grill & Bar and Rainforest Cafe are finding success courting Gen Z with retro marketing efforts and pop-ups.
– The New York Times
New Menu Innovations for Red Lobster
Red Lobster has announced a strategic revamp of its menu, introducing popular items such as hush puppies, new dishes priced under $20 and happy hour specials like $2 off select appetizers, to court cost-conscious customers. The new improvements are part of a $60 million investment by Fortress Investment Group, which will include marketing initiatives and partnerships like one with WNBA team: the Chicago Sky.
Make More Money for Summer Sales
Summer doesn’t sneak up – it storms in with heat, holidays, and high expectations. The winners? Founders that are ready. Founders who plan now to capitalize on every sunny opportunity will be the ones ringing the bell on record-breaking sales this season.
How to Start Making More Money for the Summer Season:
1. Build Your Summer Sales Driving Calendar
• Get strategic. Map out every holiday and local event.
• Identify revenue-driving dates: Fourth of July, local fairs, festivals, etc.
• Create themed promotions around these events – pre-sell party packs, launch limited-time offers, or plan patio parties.
• Bonus: Start promoting early and build momentum before the big weekends hit.
2. Pre-Load Summer LTOs (Limited Time Offers)
• The clock’s ticking on trend-driven specials.
• Launch summer flavor profiles (think BBQ, citrus, heat, or cool-down cocktails).
• Partner with local purveyors for summer-only collaborations.
• Pre-plan rollout dates, inventory, and team training to maximize every feature window.
3. Gift Cards Are Not Just for the Holidays
• Turn your gift card program into a summer cash machine.
• Promote gift cards for weddings, employee recognition, etc.
• Incentivize early summer sales with bouncebacks: “Buy $50, Get $10.” Think about Black Friday in July just like most major retailers! Train your team now to sell, not just swipe. A confident team = a profitable card program.
4. Maximize Outdoor Dining
• If you’ve got a patio – promote it like a VIP experience.
• Create weekly themes: Margarita Mondays, Acoustic Fridays, Sunday Brunch Club.
• Use QR codes to offer exclusive patio-only deals.
• Add low-cost enhancements like misting fans, string lights, or Insta-worthy setups.
5. Turn Your Team into Sales Drivers
• Summer staffing? Start training with purpose.
• Launch sales contests tied to upselling, reservations, or guest loyalty sign-ups.
• Host “Summer Launch Meetings” to align the team and get them fired up.
• Recognize wins early and often – it builds a high-performing summer crew.
6. Plan Now to Crush Q3
• Summer sales set the tone for Q3 success.
• Use summer as a testing ground for new menu items, marketing channels, or loyalty strategies.
• Start gathering data now to fuel your Q3 sales-driving plan. Let the sun shine on sales! Summer profits start now. Founders who move fast, plan smart, and train their teams will make more money, attract more guests, and create experiences that last long past the summer heat.
We Understand Food Businesses and Know How to Deliver the Protection Needed
You don’t have time to run a vendor training school. Our team of professional advisors has specific food industry experience to help food manufacturers, restaurants, grocers and suppliers avoid risk, protect assets and stay in business. Poor insurance advice could cost you your business.
Kathleen Wood, Founder: Kathleen Wood Partners
CHEF PROFILE
The Grillroom Chophouse & Wine Bar
33 W Monroe St, Chicago, IL 60603
Birthplace: Palm Beach Gardens, Florida
Current Position:
Executive Chef
First Foodservice Job: Chik-fil A
Favorite Food: Pasta
Awards/Honors:
• Featured in the Ft Lauderdale Magazine’s “Dining with the Stars”
• “You Came, You Saw, You Dined” – Fort Lauderdale Magazine
• Featured in Upscale Living Magazine for Unusual and Creative Foie Gras dishes
• Unusual and Creative Foie Gras Dishes from Top Chefs in the U.S.
Memorable Customers: I got to cook for Toby from The Office. He ordered his food exactly how you’d imagine. Worst Part of Job: The long hours. It’s hard to make time for yourself, let alone those you love.
Most Humorous Kitchen Mishap: Had a cook start the blender on high with no lid on it. He was scrubbing sauce off the ceiling for an hour.
Favorite Food to Prepare? In a casual setting, sushi. What part of the job gives the most pleasure? The creative process is the most rewarding part. Conceptualizing a dish, refining its flavors and seeing it all come together is a thing of beauty.
If you couldn’t be a chef, what would you be and why? I used to perform in a lot of musical theatre when I was younger, so either something on stage or a teacher. I really enjoy educating others.
What is the best advice you ever received? ‘A poor craftsman blames his tools.’
Where do you like to vacation? Key West.
What do you enjoy most about FIN: I enjoy how Food Industry News brings together a community of passionate professionals, sharing ideas, innovations, and business insights. It’s inspiring to see how restaurants and industry leaders continuously evolve and support each other.
West Madison Foods, and Texas Roadhouse, Inc. announced the launch of Texas Roadhouse Dairy Dips. The new line features three irresistible dips that pay tribute to Texas Roadhouse’s iconic appetizers. These ready-to-eat, refrigerated dips give foodies and snackers an exciting and delicious way to enjoy the flavors of their favorite appetizers in the comfort of home or on the go.
Austin Blake Stull
Peter is holding a Mile-High Dubai Chocolate Cake made with pistachio mouse with toasted shredded filo and pistachio nuts. Five-layer and individual sizes. To open an account, call Peter Kailis: 773-620-9901
• Offering Beautiful and Delicious Desserts for Every Menu.
• On-Trend Innovative Desserts.
• Delivered Fresh, Directly to Your Kitchen!
• Cakes, Pastries, Grab-and-Go, and Savory Items.
• Mile-High Family-Style Restaurant Cakes and over 300 other items available, many pre- sliced.
Direct-to-Store Delivery in the following States and Areas: Illinois, Wisconsin, Michigan, Indiana, Iowa, Missouri, Kansas City, Cleveland, Ohio, Kentucky
German Chocolate Cheesecake
Lotus Cheesecake
Mocha
White Chocolate Raspberry Mousse
Chocolatina
Chocolate Chip Cheesecake
Coconut Custard
Cannoli Cheesecake
Chicagoland Food Industry Supplier Networking Event
Spotlight on Leadership
Nick Katsis
GARC Board Member
Business Name/Location
Charcoal Delights Restaurants
3139 W. Foster Avenue, Chicago 1090 East Oakton Street, Des Plaines, Illinois
Years in the industry: Grew up in the business helping my father who owned The Hot Dog Pit on Foster Avenue in Chicago. We opened the first Charcoal Delights in 1986.
What was the best advice you’ve ever received? Take care of the customer, provide quality food every time, keep your restaurant clean and deliver excellent service.
Describe your concept. We specialize in charcoal-broiled gourmet fast food and gyros, with many items made from scratch. Quality is our primary goal. We are open for breakfast, lunch, and dinner – 7 days a week. We have a drive-thru and also offer catering. This is a fast casual gourmet concept. Our homemade Greek specialties include marinated chicken and pork souvlaki. We consider ourselves a cornerstone of the neighborhood and put a lot of work into support and outreach by sponsoring community groups and neighborhood sports teams. What was the biggest challenge you had in 2024? Managing rising food and labor costs while staying true to our high quality standards.
What changes did you make in 2024? We became more hands-on as operators, focused on reducing waste and incorporating new profit centers like delivery, catering, online ordering.
What is your goal for 2025? Expand our customer outreach, increase catering orders and refresh our restaurants and brand. We also want to increase our online advertising, presence and income generated from new customers. We are always looking for new ways to increase our community involvement.
Sales professional from every segment of the food industry are invited: distributors, manufacturers, brokers, and service providers. Build your network, reconnect with friends, and create new opportunities in a relaxed, fun setting. Bring plenty of business cards – you’ll need them!
How long have you held a GARC+ board position? I have been involved with GARA/GARC since its inception in 1986 and am proud to serve as a board member and officer.
What are your favorite GARC member benefits? Saving money in the form of access to lower pricing and rebates, learning from industry peers, collaboration with other owners to support each other’s success while sharing ideas and best practices. GARC also delivers education on industry changes to help us stay up to date on trends. Being involved has also enabled me to have many lifelong friendships with others in the business.
What’s the best advice you can give to those in the industry? Be ready for serious work, you must be well-funded to survive the first two years. After three years, things get easier. You must be willing to do every job and work very hard.
Nick Katsis (right) with his son, Demetri Katsis
Xacho: Artisanal Passion in Every Meal
At the 2025 NRA Show, local Chicago business Xacho Kitchen was showcasing a Mexican favorite: a clean-label, authentic Chicken Pozole Rojo and Verde, available wholesale, packed for both retail and foodservice.
Francisco Rodriguez, the company owner, is a first-generation Mexican American who’s passionate about bringing Pozole and other Mexican favorites to market. He wants consumers, taquerias, and restaurants to enjoy great Mexican specialties with the convenience of heat and serve. Xacho aims to provide products enabling a true authentic Mexican experience without the labor and expertise needed to prepare in-house.
Traditionally, Pozole can take many hours or even days to be made correctly – from slow-simmered broths to perfectly balanced spices. This authentic, ready-to-serve product enables foodservice operators to offer a scratch-made-quality Pozole that is consistent, labor-saving, and profitable to serve.
Asked about his goals at the show, Francisco said, “We’re trying to raise awareness for our brand, find a distributor, and grow our network of customers. This is only the beginning in our effort to close the gap in heat-and-serve Mexican items which are authentic, clean label, and tastes like they were made from scratch in house.”
BOOKSHELF
Backyard BBQ with Fire and Spice
Author: Tony Ramirez
Publisher: Harvard Common Press
ISBN-13: 978-0760394526
Tony Ramirez brings you into his own backyard for an insider’s guide to how he crafts his hits. You’ll use a variety of cooking techniques and discover new flavor profiles with one-of-a-kind recipes sure to impress your family and friends.
Recipes Include:
• Filipino: Spicy Filipino BBQ Chicken Skewers, Tocino Pulled Pork Sandwich, Bistek Tagalog, Bistek Beef Skewers, Smoked Chicken Arroz Caldo, BBQ Adobo Spareribs, Adobo BBQ Chicken, Dynamite Lumpia
• Cajun: Cajun Honey Butter Shrimp, Cajun Moco Loco, Cajun Shrimp Lumpia, Crispy Cajun Garlic Drumsticks, Cajun Foil Boil Packs
• Wings: Bloody Mary Wings, Sinigang Wings, Spicy Fish Sauce Wings, Buffalo Wings on Steroids, Smoked and Fried Buffalo Turkey Wings, Sticky Adobo Wings
• Party Food: Garlic Butter Steak Bites, Smoked Cajun Queso, Chorizo Jalapeño Poppers, Prosciutto-Wrapped Brie Poppers, Grilled Mollejas (a.k.a. Sweetbread), Smoked Salmon Chowder
• Smoked My Way: Bacon-Wrapped Pork Belly Lollipops, Pastrami Beef Ribs, Foil Boat–Method Brisket, BBQ Whiskey Pork Spare Ribs, Chicharron Pork Belly, Picanha and Habanero Chimichurri Sandwich
Distribute your brochure, sell sheet or flyer to over 18,000 locations for only 14¢ each! Call 847-699-3300.
FatBoy Ice Cream, America’s #1 Ice Cream Sandwich, is stepping into the spotlight like never before . This summer, FatBoy is going big with the drop of four over-the-top new flavors and launch of its first-ever national paid advertising campaign, which includes a joyful, full-throttle celebration of everything thick, creamy and unapologetically indulgent.
REFRIGERATION SALES & SERVICE
With VALERIE MILLER TRAVEL
Monday September 8
Monday December 8 Join
POWER IN PARTNERSHIP
Princess Cruises Adds Third Solar Eclipse Voyage for 2026
Princess Cruises, the world’s most iconic cruise brand, has announced an exciting third voyage in its highly avnticipated 2026 Total Solar Eclipse series: a 14-day Mediterranean & Adriatic with Total Solar Eclipse cruise onboard the Enchanted Princess. Departing roundtrip from Rome on August 4, 2026, this unforgettable journey will blend the magic of a rare celestial event with immersive exploration across Southern Europe’s most iconic coastal cities.
The new Enchanted Princess sailing joins two other eclipse-focused Princess cruises onboard Sky Princess (August 8, 2026, from Southampton) and Sun Princess (7-, 14- and 21-day itineraries departing from Barcelona and Athens), further cementing the cruise line’s commitment to delivering one-of-a-kind experiences that combine travel and wonder. With a prime viewing spot off the coast of Eastern Spain, eclipse devotees can marvel in the two minutes and 18 seconds of totality on August 12, 2026.
Highlights of the Enchanted Princess itinerary, sailing August 4-18, 2026, include:
• Civitavecchia (Rome) – Begin and end your journey in the Eternal City.
• Naples (for Capri & Pompeii): Discover ancient ruins or relax on the stunning Amalfi Coast.
• Kotor, Montenegro: A scenic marvel nestled in a fjord-like bay.
• Dubrovnik, Croatia: Walk the walls of this medieval city on the Adriatic.
• Corfu, Greece: Enjoy this island’s blend of beaches and Old Town charm.
• Messina & Palermo, Sicily: See Mt. Etna or tour baroque treasures and bustling markets.
• Gibraltar: Gaze across the Strait from the iconic Rock.
• Alicante, Spain: A coastal retreat with rich heritage and lively boulevards.
• Barcelona, Spain: Experience Gaudí’s architecture and vibrant culture.
“Adding Enchanted Princess to our 2026 solar eclipse lineup allows more guests to be part of this extraordinary moment at sea while exploring breathtaking Mediterranean and Adriatic destinations,” said Terry Thornton, Princess Cruises Chief Commercial Officer. “With limited availability on Sky Princess and Sun Princess, we’re excited to give our guests a new opportunity to be part of this rare astronomical event aboard another of our spectacular ships.”
During the eclipse, guests will gather on the top decks with Princess eclipse viewing glasses, and enjoy lectures from astronomy experts, themed treats and drinks, stargazing at night, solar system trivia and more. Guests are even encouraged to set up their own telescopes on deck and wear festive eclipse-themed apparel and accessories. The Enchanted Princess 14day Mediterranean & Adriatic with Total Solar Eclipse cruise is now open for booking through travel advisors, on www.princess.com.
About Princess Cruises
Princess Cruises is The Love Boat, the world’s most iconic cruise brand that delivers dream vacations to millions of guests every year in the most sought-after destinations on the largest ships that offer elite service personalization and simplicity customary of small, yacht-class ships. Well-appointed staterooms, world class dining, grand performances, award-winning casinos and entertainment, luxurious spas, imaginative experiences and boundless activities blend with exclusive Princess MedallionClass service to create meaningful connections and unforgettable moments in the most incredible settings in the world - the Caribbean, Alaska, Panama Canal, Mexican Riviera, Europe, South America, Australia/New Zealand, the South Pacific, Hawaii, Asia, Canada/New England, Antarctica, and World Cruises. The company is part of Carnival Corporation & plc.
I have been on numerous Princess Cruises and I love cruising – it is one of the best ways to see so much of the world. I can’t wait for my next adventure. For those who are not familiar with the Love Boat series, you can still watch it today. The original “Love Boat” is currently in worldwide syndication, having been translated into more than 29 different languages, and is viewed by millions of fans in more than 93 countries.
The best way to avoid a heat-related illness is to limit exposure outdoors during hot days. According to the Centers for Disease Control:
• Air conditioning is the best way to cool off.
• Drink fluids, even if you don’t feel thirsty, and avoid alcohol.
• Wear loose, lightweight clothing and a hat.
• Replace the salt lost from sweating by drinking fruit juice or sports drinks.
• Avoid spending time outdoors during the hottest part of the day, from 11 a.m. to 3 p.m.
• Wear sunscreen; sunburn affects the body’s ability to cool itself.
• Pace yourself when you run or otherwise exert your body.
SBA Changes to Partial Acquisition Financing
The Small Business Administration recently rolled out some changes effective June 1, 2025 impacting SBA “partial” acquisition financing transactions. The SBA 7a program has been a popular loan program for business acquisition financing for buyers and sellers based on lower down payment requirements and longer loan amortizations. If considering the SBA as an acquisition financing solution, the new changes may impact your deal structure. Under partial changes of ownership transactions, both the operating company and person(s) including any existing owners acquiring or gaining any direct and or indirect ownership interest in the operating company must be co-borrowers on the new loan regardless of percentage. This is an important change because it also includes minority investors or partners that would now be considered co-borrowers on the loan even if owning less than 20% of the business after acquisition. Additionally, any selling owner(s) who remain as a direct or indirect owner who will own less than 20% of the business post-closing, must provide a guaranty for the full loan amount for a period of 2-years after the loan disbursement.
These changes could make it harder to get partial business acquisitions completed as some sellers may not be comfortable signing a full guaranty of the loan. Additionally, minority investors supporting the buyer side will be required to be co-borrowers on the loan even if their ownership interest is below 20%.
If considering buying or selling a business in the next 12-24 months, consider seeking a few different opinions from financial institutions on financing options and deal structures. This information is courtesy of Nathan Zureiket, a Vice President Commercial Relationship Manager and food business banking specialist at Fifth Third Bank. You can find Nathan’s ad on page 8
Nobody brings more to the table
Ken’s is all about flavor. Creating it, perfecting it and delivering it in the widest variety of dressings, sauces and marinades. And it’s been that way ever since we started with one family recipe in 1941. With all of our success, one thing hasn’t changed: our high standards.
Ken’s. Flavor-obsessed and laser-focused on making your menu all it can be.
Request a sample and get more information at Kensfoodservice.com
