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FOOD INDUSTRY NEWS JUNE 2021

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Visit our website at www.foodindustrynews.com

FOOD

39 CELEBRATING

YEARS

INDUSTRY NEWS CONNECTING BUYERS AND SUPPLIERS AT ALL LEVELS OF THE MARKET

FOUNDED 1982

JUNE 2021

50 YEARS OF EXCELLENCE AT LETTUCE ENTERTAIN YOU

Photos courtesy LEYE PR

LEFT: Lettuce Entertain You partners at R.J. Grunts in 1977. RIGHT: Richard and Martha Melman in Booth One at the Pump Room with baseball infielder Dave Nelson; Jane and Bernie Sahlins; Joyce Sloan and Danny Coval. BELOW LEFT: Siblings Jerrod, Molly and R.J. Melman. BELOW RIGHT: Founding partners Jerry A. Orzoff and Rich Melman.

“It’s sort of hard to believe that it’s gone so quickly,” says restaurateur Richard Melman, a co-founder and chairman of the board of Lettuce Entertain You Enterprises, which marks half a century in June. “I’m not sure what it feels like, but it doesn’t feel like 50 years to me.” LEYE kicked off in 1971 with one restaurant in Lincoln Park: R.J. Grunts, “a very special restaurant.” “It was really very unique. We had organic food, we had macrobiotic food,” Melman says. “It was a breakthrough restaurant in a lot of ways. … A great start for me.” And, Melman adds, that’s where he “met the love of his life, Martha,” whom he married. Today LEYE comprises more than 120 restaurants with an array of cuisines and price points in several states. Along the way he helped create Taste of Chicago and resurrected the Pump Room for a time. Now Richard and Martha’s children have stepped to the forefront. Melman, and his oldest, LEYE president R.J., spoke to us about the business and where it’s headed. Continued on page 24

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Gibsons to Open Italian Eatery Authentic Italian restaurant Quartino Ristorante & Wine Bar, a member of Chicago’s iconic hospitality brand Gibsons Restaurant Group, will join the new Grandscape development in the Colony, a northern suburb in the Dallas, Texas, metro area. Scheduled to open in 2022, this marks GRG’s debut in Texas and will be the first Quartino to open since the original opened on Chicago's State Street in December 2005. This is the 14th location for Gibsons Restaurant Group. “We’re excited to join the Dallas-area community and bring our long-standing core values of hospitality, quality, value and family to Texas,” said GRG’s founder, Steve Lombardo. “Quartino is known for its commitment to the highest-quality, authentic Italian food and wine, a lively dining experience and putting the customer first, and we can’t wait to bring this experience to Grandscape guests.” Quartino’s founding chef, John Coletta, will create the menu at Quartino in The Colony, appealing to local shoppers, tourists and residents of buildings within the complex.

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James Contis 1927-2013 Food Industry News Issue 6, June 2021(ISSN #10824626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com This publication cannot and does not assume any responsibility for validity of stuff described herein. Copyright © 2021 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America

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CM CHICKEN, 9850 Milwaukee Ave., GLENVIEW, Ill.; 224-361-3334. This restaurant offers an assortment of unique flavors of their specialty Korean fried chicken. I tried a few kinds: the Snow; original fried chicken with white sliced onions, the Green with soy green onion, and an order of the chicken tenders with Red Tikku sauce, which had a nice kick. All of them had so much flavor. For my sides, I ordered cole slaw and waffle fries. I recommend ordering ahead of time. LAWRENCE’S FISH & SHRIMP, 50 S. Mannheim Rd., HILLSIDE, Ill.; 708-397-4017. The staff there is so nice! This is the place to pick up some fried seafood. They have shrimp, fish chips, cod, perch, catfish and calamari, just to name a few. I ordered a pound of their large shrimp. It was lightly breaded and came with two sauces. I ordered the hot sauce and tartar sauce. I also ordered some macaroni salad. I didn’t wait to get home to eat those shrimp—I ate them in the car. They were so good! PETERSON’S BAKERY, 1720 W. Algonquin Rd., HOFFMANN ESTATES, Ill.; 847-358-9918. A small bakery in a strip mall, I spotted their sign when I was driving down Algonquin Road. They offer a nice assortment of breads, cakes, muffins, coffee cake, cookies and pastries. I picked up an almond horn. It was a huge, flaky pastry with almond filling and chocolate on each end. I also tried a couple chocolate- and vanilla-frosted raised doughnuts, which were so light, and a raspberry danish. I was very impressed! RED HOT RANCH, 3057 N. Ashland Ave., CHICAGO; 773-6619377. This is a Chicago-style fast food joint. They are open late and have parking. I tried the RHR double cheeseburger, which was seasoned perfectly, cooked with char-grilled edges on the patty along with cheese, lettuce, tomato, onion and their signature sauce, served on a soft bun. It was outstanding! Plus, I ordered two more single cheeseburgers for later. All of my cheeseburgers came with handcut fries. Those fries were amazing: fresh, crispy and delicious. TAPS N TENDERS, 3320 S. Route 59, NAPERVILLE, Ill.; 630-9618277. If you love chicken wings and chicken tenders, you must put this place on your dining list. I started out with an order of the handbreaded chicken tenders and an order of the smoked chicken wings with Kentucky bourbon sauce. It was fresh and made to order. They had a big selection of sauces for the chicken. For my sides I ordered some Asian slaw and some of the street corn bites. They were so good! I also ordered the sweet potato fries, which came with a marshmallow-maple crème sauce. They have so much more to offer on the menu and a very interesting looking drive-thru. TERIYAKI MADNESS, 795 E. Butterfield Rd., LOMBARD, Ill.; 630468-2707. This is a very colorful and cheerful place. Their food is fresh and made to order. Build your bowl, pick a size and customize it. I ordered the steak teriyaki bowl. The meat was tender, along with white rice and veggies. It was very filling. I also ordered some fried rice and one of their chicken egg rolls, which was very tasty. They included a pack of soy sauce and Sriracha hot sauce in the bag. Check them out, they have numerous locations. THE COUNTRY CHARM RESTAURANT, 101 Lincoln Dr., NEW LENOX, Ill.; 815-485-3996. It’s a cute, comfortable place open for breakfast and lunch. They have been around for a long time and have a full menu with all your breakfast favorites along with salads, soups, sandwiches and so much more for lunch. It’s a neighborhood favorite with great coffee and pancakes, which happens to be what I ordered. The waitresses are happy and friendly, and the owner is at the cash register, asking every customer if things were good. It’s traditional and delicious.

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City Works Eatery & Pour House at 1850 E. Golf Rd. in Schaumburg, Ill., offers 90 local and global craft beers on tap. City Works has 9,279 square feet if indoor dining space and a spacious outdoor patio with two bocce ball courts. Bat 17 recently opened its second location at 2770 S. Highland Ave. in Lombard, Ill. They also have a location at 1700 Benson in Evanston, Ill. Bottleneck Management launched its first ghost kitchen in Illinois. Bottleneck Management expanded with Secret Sauce, a new delivery-only barbecue concept operating out of Old Town Pour House and City Works Eatery & Pour House. Bronzeville Winery plans to open a new location at 4420 S. Cottage Grove in Chicago. It is expected to open this summer. Buona is planning to open a new restaurant at 20 W. Plainfield Rd. in Countryside, Ill. It is expected to open this summer. Celebrate Lambs Farm’s 60th anniversary in Libertyville, Ill., by participating in their 60K Challenge. Run, walk or bike (any combination) anywhere, anytime from June 1 through June 30. It’s easy, rewarding and supports the men and women of Lambs Farm. Chicago-based Hyatt was named to the 2021 Fortune 100 Best Companies to Work For list for the eighth consecutive year. Hyatt celebrates this meaningful recognition during an exceptional year for the hospitality industry. Chick-Fil-A is opening a new location on the outside of Golf Mill Shopping Center in Niles, Ill. The restaurant is under construction and will be at Golf and Greenwood. For the best Father’s Day food gifts delivered from Chicago

to his doorstep, look no further than Tastes of Chicago. Whether he likes sweet or savory, you’ll find something special just for him. GCM Green City Market West Loop in Mary Bartelme Park, 115 S. Sangamon St. in Chicago, will open June 5 for their 2021 season. Join Ride Illinois from June 13 through June 18 for their annual Grand Illinois Bike Tour! The tour will start and stop at 1705 N. State St. in Litchfield, Ill. La Quinta Inn & Suites by Wyndham Shorewood opens at 19715 NE Frontage Rd. in Shorewood, Ill. The nonsmoking hotel is off I-55, 37 miles from Midway International Airport and 43 miles from O’Hare International Airport. You’ll be minutes from gaming at Hollywood Casino Joliet and Harrah’s Joliet. MariMed Inc., a leading multistate cannabis operator focused on health and wellness, opens its fourth adult-use Illinois dispensary in Metropolis at 1551 East 5th. St. under its Illinois “Thrive” retail brand. Windy City Smokeout, Country Music, BBQ and Beer will be held in the United Center Parking Lot at 1901 W. Madison St. in Chicago July 8-11. Get your tickets early. Wood Dale online grocer Gourmet Kitchn helps promote locally sourced providers, giving these innovative brands an online presence on their site while also supporting sales, marketing and distribution.

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The Howard Hughes Corp. and Riverside Investment and Development announced that José Andrés’ ThinkFoodGroup, together with Chicago’s own Gibsons Restaurant Group, signed a 17,200-square-foot lease at 110 N. Wacker Drive, the new office tower in downtown Chicago. The group will be opening a veritable dining destination with multiple concepts, including a fine dining restaurant and an elevated cocktail bar experience, as well as providing catering for the building’s 10,000-square-foot event space. This joint venture represents an unprecedented pairing of Gibsons Restaurant Group’s Lombardo family with the two-Michelin chef Andrés, combining the culinary ingenuity of his ThinkFoodGroup with the local operational expertise of the Gibsons team. “We are thrilled to partner with José Andrés, his ThinkFoodGroup, and the Gibsons Restaurant Group as we continue to set a new standard for development and see overwhelming market and tenant demand at 110 N. Wacker Drive,” said Paul Layne, CEO of the Howard Hughes Corp. “The Gibsons team has been setting the standard for steakhouses in Chicago for decades and José Andrés is an award-winning chef as well as an incredible humanitarian—together the team will bring an array of exceptional new culinary experiences to one of the best cities for food in the country.” “The Chicago food scene is one of the best in the world, and we are excited to partner with the Lombardo family and Gibsons group, especially in this great new destination in the heart of the city,” said Andrés. From café and coffee to cocktails, fine dining and catering, all culinary experiences will be available. “The opportunity to partner with chef José Andrés and ThinkFoodGroup in our home city in asensational new building on the river is exciting, and we think it’s a natural, complementary partnership that will result in fantastic new dining experiences for Chicagoans,” said Steve Lombardo of Gibsons Restaurant Group.

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Excess Casualty Insurance Market Update Many businesses have noticed increasing insurance premiums over the past few years. Recently excess casualty has been especially hard. In 2020 rates continued to climb to their highest levels in recent years. Gallagher More than 15% on almost every renewal with significantly higher increases on Insurance I RiskManagement I Consulting larger businesses, businesses with heavy auto fleet exposures, or those who operate in higher-hazard industries. The reasons for this situation are multi-dimensional but a major element is due to social inflation changes, including: n Increased carrier claim and litigation costs due to COVID-19. n Rising concern in workers’ compensation due to the opioid crisis. n Rising sexual harassment claims and other legal and human resources issues. n Increasing active shooter and general standalone terrorism-related incidents. n Increasing auto claims in frequency and severity due to a decrease in oil prices (more driving), increased cell phone and marijuana use while driving, and an increase in overall tech advancement of vehicles resulting in increased repair costs. n Increases in frequency and severity (compared to historical norms) of property claims due to wildfires, hurricanes, ice storms, etc. n Expansion of the concept of liability and overall settlements/judgment decisions by judges and juries going after businesses that are perceived to have “deep pockets.” It is unknown what the full magnitude of the COVID-19 pandemic’s economic impact will be overall, or what effect it will have on the insurance industry due to ongoing litigation. The underlying fundamentals we see with the insurance environment today are likely to continue into the foreseeable future. There’s nothing that indicates the market hardening will slow in 2021 or 2022. Because of the challenging nature of this market, it is imperative that businesses are working with an insurance broker who specializes in your particular industry/line of coverage, who has the resources that can help you optimize claim results and to help reduce claims from occurring. See their ad on page 46.

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Alex Ring joins Sepia as Wine Director Alex Ring has joined the Michelin-starred Sepia and Proxi as wine director, succeeding Jennifer Wagoner in the role to pair the wine programs at both restaurants with award-winning chef Andrew Zimmerman's inventive cuisine. Formerly of two other Michelin stars in Chicago, Oriole and Spiaggia, Ring received his advanced sommelier accreditation from the Court of Master Sommeliers in 2017. The wine lists at Sepia and Proxi feature international wines, and Ring looks to highlight even more diversity by offering wines made by people with less traditional winemaking backgrounds. Ring loves sharing his knowledge of wine with people of all different experience levels and backgrounds, and he looks forward to connecting guests with the people who make the wine they drink.

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Food Industry News® June 2021

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S t a n ’s Donuts in Chicago is offering fans the ultimate taste of summer and turning the heat up a notch. Stan’s fans can indulge in one of their newest beverage additions: the red velvet frozen hot chocolate; chocolate cherry shake; or the cold brew float. These seasonal beverages will be available at all Stan’s Donuts locations.

Travelle Promotes Qi Ai to Chef de Cuisine

Travelle at the Langham has appointed Qi Ai the restaurant’s new chef de cuisine. Promoted from sous chef, Ai has been a part of the Travelle at the Langham team since July 2019. “We are thrilled to promote Qi to this new role, where she continues to establish Travelle as a dining destination inspiring extraordinary guest expeEST~ 1945 riences,” says Damion Henry, executive chef at the Langham in downtown Chicago. With multiple years of experience in the hospitality industry, Ai oversees the restaurant’s daily operations and menu development, manages the culiWHOLESALE MEAT INC. nary team, leads the hiring process, conducts trainings, directs menu develVISIT OUR NEW n 30+ Brands Deli Meats NEW LOCATION! opment and maintains quality control. Born and raised in Beijing, Qi moved 2300 W. Lake St., Chicago LOCATION! n Boxed Beef & Pork to Chicago to pursue her culinary passion and earned her A.A.S. in Culinary n Fresh Lamb & Veal (312) 243-6180 2301 W. Walnut St., Arts at Kendall College. Before joining the Travelle at The Langham team, www.pioneerwholesalemeat.com Custom Cut Unit B Chicago, IL Ai spent time in the kitchens of the highly regarded Chicago restaurants (312) 243-6180 Acadia, Sixteen and Boka. Classically trained in French cuisine, Ai mastered many cuisines, drawing www.pioneerwholesalemeat.com inspiration from her memories of cooking back in Beijing.

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LondonHouse Reopens Rooftop L o n d o n House Chicago, 85 E. Upper Wacker Dr., the luxury lifestyle property on the corner of Michigan Avenue and Photo by Nicholas James Wacker Drive, has reopened 22nd-level LH Rooftop for full service, offering locals and visitors unmatched city views, inventive cocktails and a seasonal menu for outdoor dining. Open daily from 11 a.m. to midnight, executive chef Elizabeth Sweeney invites guests to socialize and indulge with American Redux cuisine featuring fresh seasonal ingredients and global influence.

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‘Top Chef’ Winner Joe Flamm Opens Rose Mary Restaurant

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“Top Chef” Season 15 winner and former executive chef of Michelin-starred Spiaggia Joe Flamm opened his debut restaurant Rose Mary, with Sancerre Hospitality in April in Chicago’s historic Fulton Market district. Inspired by his Italian heritage and his wife’s native country of Croatia, Rose Mary offers a seasonal menu of rustic yet refined dishes that encapsulate what Flamm has coined “Adriatic drinking food.” “This restaurant is incredibly personal to me,” says Flamm. “Rose Mary brings together the most important things in my life, and I can’t wait to introduce my hometown of Chicago to it.” The Rose Mary moniker holds multiple meanings. First, it pays homage to the matriarchs of Flamm’s family, his maternal and paternal grandmothers: Mary and Mary Rose. It is also named for the herb rosemary, which is native to the rocky regions of the Mediterranean and Adriatic. Known as “the dew of the sea,” rosemary grows along both the Italian and Croatian coastlines, and thus represents how the restaurant bridges a gap between two very distinct yet harmonious countries, cultures and cuisines. Rose Mary features what Flamm calls Adriatic drinking food, which he defines

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as: “the food you find at lively restaurants and taverns on the side of the road in Croatia. Somewhere that’s casual and fun, with food that’s vibrant, super flavorful, and of course, heavily rooted in Italian technique.”

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foodindustrynews.com

Food Industry News® June 2021

CVS Expands Healthy Options

With many years of experience and multiple distribution facilities throughout the Midwest, MacCARB has developed a reputation as the most trusted beverage gas, and service fulfillment companies around. Whether you need beverage grade carbon dioxide, nitrogen, helium, blended gases or just plain service, MacCARB is your single one stop shop.

In a bid to connect with healthy customers, CVS has expanded its frozen foods selection to include Beyond Meat and Amy's Kitchen and will add 140 better-for-you snacks, including products from LesserEvil, SkinnyDipped and Ketologic. In select stores, grab-and-go and fresh refrigerated meals also are available. -Source: Win-

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Food Industry News® June 2021

Red Gold Assures Its Customers: Ketchup Is Not the ‘Next Toilet Paper’

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Red Gold, the second largest manufacturer of tomato products in the U.S., set the record straight on reports of a pandemic-related ketchup shortage. Red Gold wants to make it clear: There is no shortage of ketchup. Over the last year, the increased demand for ketchup in single-serve packets used for restaurant take-out and delivery exceeded inventory capacity for some suppliers. As Red Gold prepared for the surge, the company developed two new pre-portioned ketchup items on other manufacturing lines, while continuing to keep the ketchup packet lines running at maximum efficiency. In May 2020, the Midwest tomato manufacturer created a production plan that doubled capacity. Red Gold and its many food-service distributor partners stepped in with their brands to ease the pain that was felt by many food-service operators. Nearly a year later, the surge in ketchup packet demand has not subsided and only continues to increase as the fear of the “next toilet paper shortage” arises in customers and buyers across the country. There is no shortage of ketchup at Red Gold, however capacities for producing ketchup packets are temporarily strained due to demand for all manufacturers. Red Gold is actively working with food-service operators on alternative ways to package their ketchup for their customers. Among consumers purchasing ketchup for home use at supermarkets, Red Gold ketchup saw a 34%* growth in the past year, growth that exceeded the ketchup category according to data monitor IRI. A recent Wall Street Journal article stated that the retail market share for Heinz to be as high as 70%; however, IRI reports that Heinz’s share was much lower at 57% volume share, followed by private label store branded ketchup. This data indicates that consumers have actively demonstrated their acceptance for other brands of America’s favorite condiment. Red Gold, which is American owned and manufactured entirely in the U.S., encourages you to be loyal to the brand that’s loyal to you.

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Food Industry News® June 2021

Nuggets

While most people associate marshmallows with s’mores by the campfire or hot cocoa, nearly 50% of Americans snack on marshmallows right out of the bag. Jet-Puffed’s regular, mini and strawberry flavored marshmallows stand up in a re-sealable pouch. The premium packaging and re-sealable feature help maintain the soft and fluffy texture of Jet-Puffed marshmallows to ensure every marshmallow bite is as good as the last. Always wash your melons before slicing into them. This gets rid of dirt that is on the outside skin. Rinse the fruit under cold tap water and wipe it clean with a paper towel. Cut the melon on a cutting board to catch the juice for less of a mess. Gilmore Car Museum in Hickory Corners, Mich., is North America’s largest auto museum with over 400 vehicles and over 190,000 square feet of exhibit space. The museum’s 90-acre historic campus features the restored 1941 Silk City Diner, a re-created 1930s Shell gas station and more. Iowa has approximately 86,900 farms. More than 97% are owned by farm families. When Iowa’s corn farmers deliver corn from the field, it’s field corn— not the delicious sweet corn you might enjoy on the cob or in a can. 99% of corn grown in Iowa is field corn. In 1972, President Richard Nixon signed the public law that made Father’s Day a federal holiday. It is always observed on the third Sunday of June. This year, it falls on June 20th. Las Vegas’ Elvis Wedding Chapel is world famous for offering the best Elvis weddings and vow renewals in Las Vegas. Their wedding packages and choice of chapel settings offer more unique options than anywhere else in Las Vegas. Mason jars come in handy for parties and outdoor picnics. They’re ideal for salads, desserts, fruit and more. Having individual servings is less messy. Missouri, along with Tennessee, borders more states than any other U.S. state; both border eight states. Missouri borders Iowa on the north; Illinois, Ken-

june 2021 17-24.indd 17

tucky and Tennessee (across the Mississippi River) on the east; Oklahoma, Kansas and Nebraska on the west; and Arkansas on the south. New research from AARP found that more older adults (44%) view tech more positively as a way to stay connected than they did before COVID-19. In addition, 4 out of 5 adults aged 50+ rely on technology to stay connected and in touch with family and friends. A new study from Jewelers Mutual Group revealed an engagement ring is one of the most expensive items owned. Nearly half of respondents shared they would be hard-pressed to pay for a replacement if the ring was lost, stolen or damaged. Selective study finds 87% of U.S. drivers have engaged in distracted driving behaviors. Recently, 81% of U.S. adults said they are concerned about distracted driving affecting their safety, yet distracted driving behaviors are widespread. Six Flags Entertainment Corp. is the world’s largest regional theme park company with 27 parks across the United States, Mexico and Canada. For nearly 60 years, Six Flags has entertained hundreds of millions of families with world-class roller coasters, themed rides, thrilling water parks and unique attractions. The Ohio Turnpike 2021 construction season, with a $205 million capital improvement plan, includes projects throughout northern Ohio. The focus will be on improving safety and making progress on the modernized toll collection system that is scheduled to go live with open road tolling, spring of 2023.

Page 17

Craft Beer Market to Grow by $47B Through 2024 Technavio has been monitoring the craft beer market and it is poised to grow by $47.79 billion through 2024, progressing at a compound annual growth rate of almost 13% during the forecast period. The report offers an upto-date analysis regarding the current market scenario, latest trends and drivers, and the overall market environment. Here are some of the highlights:  The year-over-year growth rate for 2020 is estimated at 11.35%;  51% of the growth will originate from North America;  One of the key drivers for this market will be new product launches.

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foodindustrynews.com

Food Industry News® June 2021

Whole Foods Adds ‘Sourced for Good’ Labels to Products In an effort to make responsibly sourced products easier for shoppers to identify, Whole Foods Market has rolled out a program featuring a "Sourced for Good" seal, which can be found on more than 100 of the grocer's products including produce and seafood. The seal indicates sourcing has been certified by international groups that include Fair Trade USA, the Rainforest Alliance, Fairtrade America, the Fair Food Program and the Equitable Food Initiative. -Source: Supermarket News

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Most of us have been classically trained, whether it be through culinary institutions or through mentoring of chefs whom we’ve had the pleasure of working with. For those that have not had those opportunities and just have a passion for cooking and open your own restaurant, here’s a little tidbit that may assist you with menu planning. You always want to keep the wants and needs of the customer first. Following this plan will assist you with choosing the right food items that will be movers and shakers on your menu. Also, creating high demand items at a lower cost allows you to place a higher end product on the menu, such seafood during those summer and winter months. Know and understand your customer base. For example, you may have several items on your menu that contain pork products. However, as I see in the industry now, more customers are conscious about what they are eating and looking for substitutes such as fish, beef, chicken, turkey or vegetarian dishes, to name a few. Now that spring is here, start to think of lighter items that multicultural and diversified age groups would enjoy. As I think of the summer season, fresh garden herbs come to mind. A street taco would be great for a summer menu. One, it’s cost-effective to make, and two, who doesn’t like a great taco! However, put your own twist on it by the fusion of two regions, such as a pad thai taco. You can use the 6-inch soft tortilla, fill it with the ingredients from pad thai such as rice noodles, tofu, sliced marinated chicken thighs, sliced marinated flank steak and scallions. Layer it with a fresh cilantro pineapple salsa on the bottom and a combination of a wasabi aioli and hoisin sauce drizzled on top, garnished with fresh leaves of cilantro, sliced jalapeños and lime wedge. This would make a great cost-effective menu item for the summer as well as something fun you can do in your backyard entertaining friends and family.

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Property Tax And Real Estate Law Are All We Do.

Trust Reveliotis Law P.C. To Help You With Your Commercial and Residential: n Property Tax Appeals n Property Tax Incentives n Property Tax Exemptions n Complex Property Tax Matters, Closings, Foreclosures, Short Sales Specializing in: n Restaurants n Banquet Halls n Industrial n Manufacturing n Distribution Facilities n Land Investments n Rental Properties n Supermarkets n Gas Stations n Hotels n Other Commercial Properties n Homes n Apartment Buildings Our firm only practices in the areas of property tax law and real estate law — we do nothing else —our attorneys have spent years developing extensive knowledge of Illinois law and experience resolving the most complex matters. We understand your needs and will address your concerns. Call us to put our 30+ years of experience to work for you.

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mette, Ill., celebrated n Property Tax Exemptions n Complex Property its one-year anniverrun, gourmet bakery, they take great pride in upholding a Tax Matters, Closings, Foreclosures, Short Sales sary in May. long-standing tradition of baking from scratch, utilizing Specializing manager in: n Restaurants n Banquet Halls General Old World recipes and top-notch ingredients. n Industrial n Manufacturing Kate Thompson is This spring, the Baking Institute Bakery teamed up with n Distribution Facilities n Land Investments joined by owner Glenn n Rental Properties n Supermarkets n Gas Stations Artisan Specialty Foods, a company dedicated to small, Keefer, who has more n Hotels n Other Commercial Properties n Homes hand-crafted producers of specialty foods internationally than 40 years history Apartment Buildings and in the U.S., on a new line of pre-packaged individual of n selling steak, with Keeping the Food Industry Pest-Free Our firm onlyincluded practices in the areas of property tax law desserts to address the consumer demand for high-qual- stints that and real estate law — we do nothing else —our attorneys have spent years ity dessert products that are safe, easy to execute and the Palm, Ruth's Chris Since 1860 developing extensive knowledge of Illinois law and experience resolving the most readily available. and Keefers. Glenn complex matters. We understand your needs and will address your concerns. The line of products covers all-day, including breakfast, started his food-serCall us to put our 30+ years of experience to work for you. lunch and dinner dessert solutions. Each muffin, scone, vice career at age 14, 312-230-0160 www.propertytaxation.com tart, cookie and bar are made by hand in small batches by when he used to ride 1/4 A Our Law Offices are Located 1030 Higgins Rd., Suite 101, Park Ridge, IL experienced bakers. First-class ingredients highlight real his bike to Jerry Philbutter, fresh eggs, seasonal fruit and quality chocolate bin's Goal Post Restaurant in New York. and attention is paid to the details. The line offers both Sophia Steak is a classic and creative flavor profiles and assorted flavor neighborhood steakcases are also available. house featuring dryThese pre-packaged desserts are the perfect contactaged, wet-aged and less option for grab-and-go, take-out or delivery, catering 100% grass fed and or beautiful bakery case display. See their ad on page 10. grass finished beef. The restaurant's part$21.7M Plant to be Built for Coca-Cola ner is Chicago-based Utah-based Swire Coca-Cola is building a $21.7 Ballyhoo Hospitality, million plant in Colorado Springs, Colo., with sevwhose restaurants ineral eco-friendly features. clude Gemini Chicago, Swire produces and distributes Coca-Cola prodCoda di Volpe and Old ucts to 13 states. -Source: KRXM-TV Pueblo Cantina. table cakes, sweets and specialty desserts. As a family-

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Redco Foodservice Equipment LLC, manufacturers representatives for the food industry recently held an open house at their new Chicagoland warehouse in Carol Stream, Ill. This event was held to educate dealers, refrigeration and HVAC contractors servicing restaurants and food industry businesses as to the depth and breadth of the Hoshizaki line, which includes ice makers, refrigeration, freezers, prep tables, filtration, displays and dispensers.

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New Home for Local Meat Distributor Fox Deluxe Foods Fox Deluxe Foods Wholesale, distributors of all types of poultry, pork, beef and seafood, recently moved to 275 E. Hintz Road in Wheeling, Ill., to serve its customers better. For over 40 years they have been one Chicagoland’s largest wholesale supplier of fresh poultry, pork, beef and seafood. Originally the company was headquartered in Fulton Market in Chicago. Moving to the Wheeling location will add to the company’s efficiencies, meaning savings for their customers. See their ad on page 24.

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CHEF PROFILE

Aaron Parkinson Ivy Tech Community College 3800 North Anthony Blvd., Fort Wayne, Ind. Current Position: Instructor Birthplace: Vancouver, B.C., Canada First Food-Service Job: Cleaning a butcher shop on Saturdays. Favorite Food: Overall, Japanese is my favorite food, but I do love Indian, French and Italian, and anything Asian, as well. Awards/Honors: I won two scholarships to go to college when I was in a high school culinary course. In 1996 I was awarded District Employee of the Year by the company I worked for in Tokyo, Japan. I passed the Certified Executive Chef exam in May 2019. It’s not culinary related, but I earned a black belt in Shorinji Kempo in Japan 2000, while putting in 60-plus hour weeks at work. Memorable Customers: We had a couple at my last job that came to almost every wine dinner and chef’s table dinner that I did in the three years I was the executive chef. Great people and very appreciative of what we did at the club. I miss them. Worst Part of Job: There is no real “bad” part of my current position as full-time faculty, but before this job I did spend the better part of 35 years working when everybody else was off, missing every holiday, birthday, anniversary, wedding, etc. Three marriages later I finally got the message. Most Humorous Kitchen Mishap: I forgot a prime rib in a warming oven during a banquet. My dad was the chef at the time, and he was screaming for more prime rib, and I told him we didn’t have any more (we ended up having enough). The funniest thing about it was that he didn’t absolutely tear me a new one the next day when the rib (about half the size of the original) was found in the oven. Favorite Food to Prepare: I love preparing anything, but particularly miso soup. It’s basically three ingredients, but it can taste like the nectar of the gods. My favorite thing to do is plated desserts.. What part of the job gives the most pleasure: I absolutely LOVE teaching. I had been doing it part time for 14 years before I started full time this year. The opportunity to teach the next generation, to experiment with basically whatever I want, as well as learning alongside the students, has been a dream of mine. If you couldn’t be a chef, what would you be and why: Growing up, I always wanted to be either a chef or a doctor. I am currently pursuing a bachelor’s degree in criminal justice, so if I couldn’t be a chef I would be a behavioral scientist/criminologist. Best advice you ever got: My Mom always used to tell me that she didn’t care what kind of career I had, as long as I was happy. She didn’t like the fact that I followed in my dad’s footsteps, though. Where do you like to vacation: Florida, particularly the Gulf Coast, or the Caribbean. Off to Dominican in two weeks! What do you enjoy most about FIN: I really like the different articles, as well as the promotions for Chicago restaurants, and the chef biographies. Other than family, who was your greatest culinary influence? I worked under a few VERY talented chefs in the eight years I was in Japan. They taught me a different system of mise en place, layering of flavors, work ethic, stamina, discipline and cooking/knife skills. Sometimes learning those things involved getting slapped or screamed at, but I wouldn’t trade those years for anything.

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Food Industry News® June 2021

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“Over the 50 years we’ve developed a lot of people and a lot of talent, and we attract a lot of talent. ... The development part is a slow, interesting process. We’re very good at taking people that are bright, driven, love the restaurant field and have a little confidence,” From top: The dining room at RPM says the elder Melman. One of the things he’s most Seafood; the fresh Mr. Maguro from proud of, he says, is his family: “My kids have got- Sushi-San; burger at R.J. Grunts; ten involved (in LEYE). They’ve sort of solidified Martha Melman’s special occasion carmy belief in Lettuce’s future. So I’m watching it un- rot cake from Hub 51; and sliced steak from RPM Steak. Photos courtesy LEYE PR fold and I’m still involved, and I contribute where I can.” The 79-year-old James Beard Award winner initially left the business in the 1970s when his partner Jerry A. Orzoff retired, but it didn’t take. “I never want to be retired again!” says Melman. “I have a role at Lettuce, and I do a lot of the creative still, I work in the test kitchens … and I have a perspective on the restaurants that I think is valuable.” His oldest child, R.J., 42, agrees. “I am lucky to be related to probably the brightest restaurant mind in America. There are certainly days when I don’t want to hear his advice or I have a different opinion, but more often than not, he’s an amazing sounding board for ideas ... the amount of advice over the 25 years we’ve been working together has been immeasurable.” Along with his siblings Jerrod and Molly, executive partners in LEYE, they opened Hub 51 in 2008. Like most of the food-service industry, LEYE was greatly affected by the COVID-19 pandemic. Some restaurants closed. Melman Sr. expressed his appreciation for the government’s assistance: “I think they did an amazing job helping restaurateurs. ... I’ve been through a lot in my years, and it (the pandemic) threw me for a loop, but I didn’t fall down,” he says. “In addition, I think we were positioned financially to withstand some of the blows. … I actually think it’s one of the most interesting experiences (and) might be one of the best lessons that the young people in our organization will ever go through. ... When you all of a sudden have your salary reduced and no bonuses … I think a lot of the young people in the organization really got serious.” “We remain consistently optimistic about what the future is,” R.J. says, “but it’s been hard on every single person in the organization. It’s certainly been a rollercoaster ride of a year. “We have been hiring hundreds of people back, a good amount of past employees have returned, fortunately. … We’re hoping that most of the people who worked here before (the pandemic) return.” The company continues to expand, with projects in Austin, Miami and elsewhere. “What we’re really looking forward to is the next 50 (years). This is at least the halfway point,” says R.J. Celebrate with Lettuce His father summed it up this way: “We have a whole For LEYE’s 50th anniyoung group of people that are driving Lettuce for the versary, the restaurants future, and still a bunch of the old veterans around. It’s are upping bonus rewards sort of fun to see how they want to take it and what for Frequent Diner Club they want to do. ... I’ve always thought that Lettuce members between June Entertain You is sort of a school for entrepreneurs, 10-Aug. 10. whether they’re my kids or anyone.”a

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Food Industry News

June 2021

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Employco USA Welcomes Three New Team Members A human resource and employment solutions firm, Employco USA is pleased to announce the growing expansion of its staff. Employco’s newest team members include: Greg Nelson, Account Executive: Greg comes to us with decades of success with attracting new business and managing key client relationships. He will be responsible for sales and business development for Employco. “Joining Employco is a very exciting step in my career. I was very impressed with the flexibility Employco has when dealing with clients; customizing solutions to meet the needs of the company with a dedicated staff to make that happen.” —Greg Nelson Caille Santelli, Human Resources Generalist: Caille is a creative, enthusiastic and driven addition to our team. She will be responsible for HR and benefits support for clients. “I am delighted and eager to join the Employco team! I am really looking forward to working with different types of businesses/clients, and having a collaborative work environment. Most importantly, I am excited to work with (and get to know) such a knowledgeable group of people.” —Caille Santelli Josh Loudermilk, Loss Control Manager: Josh brings a highly coveted skill set to our team, combining years of loss control experience with a true passion for client service and care. Josh will be responsible for loss control, safety, and client services. “I look forward to expanding my skillsets with an innovative company that will encourage me to strive in serving both our internal and external guests. Employco delivers just that, industry leading solutions and guest services in an ever-changing environment. I am excited to be part of an amazing team of professionals - with a company that values their colleagues.” —Josh Loudermilk

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Acrylic barriers have been a pandemic nightmare for restaurants, with long customer lines created by muffled speech and repetition, and rising frustration and errors. “We repeat ourselves all the time, and we’re all yelling. It’s awful for everyone,” said one beleaguered restaurant worker. A new product called Resounder helps solve these problems. It’s a simple, clear sound baffle that sits on top of acrylic barriers, capturing speech and “throwing it over” the barrier, improving

voice clarity and understanding on both sides. With more clarity and less repetition, lines can move faster, and errors can be reduced. An assistant manager at a sandwich chain reported that “Both our staff and customers understand each other better, there’s less repetition.” “Resounder uses fundamental principles of sound and voice to capture your words and deliver them over the barrier to the other person,” says inventor Hugh McLoughlin, who is well known for his work on speech technologies. “We can definitely understand our customers better: Their speech is clearer, not louder,” said one Ambassador East Hotel staffer who has found some relief after using Resounder.

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Food Industry News® June 2021

Boys and Girls Club Expands in Chicago Suburbs

Freshly

The Boys & Girls Club of South Elgin announced the commencement of the construction of its new 20,000-square-foot Clubhouse at the village’s former public works building, 735 Martin Drive in South Elgin. Slated to open later this year, the state-of-the-art facility will provide daily education, meals, and activities for over 250 children from kindergarten through eighth grade. Among the chief priorities for the club is the ability to provide warm meals for the students. In addition, volunteers and Clubhouse leaders and employees will work to ensure the programming remains inclusive of basic life skills such as culinary programs and garden programs focused on nutrition, as well as homework and after-school activities such as physical, emotional and sensory education. Cathy Russell, CEO of the Boys & Girls Club of South Elgin said: “The Boys & Girls Club of South Elgin is committed to enriching the lives of youth in the surrounding area through its range of programs and initiatives. We see a need in South Elgin now more than ever. The COVID-19 pandemic has created uncertain and frightening times for kids and families. The anxiety felt by youth today is overwhelming.” The club is well positioned to prepare young people for 21st-century success through its 26 plus years of experience serving at-risk youth in the Elgin area, dedicated social/emotional resilience training, mentorship programs, focus on skills development in STEM and the arts, workforce development initiatives, and its strong community partnerships in South Elgin. Steve Super, the Village of South Elgin Administrator and the Boys & Girls Club of South Elgin Board Member said, “South Elgin is home to over 4,000 hardworking families, many of which rely on public and private services and programs to support their wellbeing. We are proud to welcome the Boys and Girls Club to South Elgin.” hand-cut, hand-made Major donors of the Boys and Girls Club of South1971 Elgin include foods from New New SBL: & Used Available, Serving The Food Industry Since the South Elgin-based Hoffer Freeway Foundation and the Wayne-based Ford, ChiWisdom Family Foundation. Each cagoland's gave $1 million toward the $4.25 million fundraising goal. refriger-

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Food Industry News® June 2021

New Concept for Cold Stone and Schnuck’s Stores Papa Murphy’s Schnuck Markets is remodeling its Staying Afloat 60,000-square-foot store in a suburb of St. Louis to add a food court featuring popular local restaurants and a section offering clothing from St. Louis retailer Arch Apparel. The grocer said renovations at the site should be completed this summer and will also include expanded options for fresh foods and other upgrades both inside and out. -Source: Supermarket News

Wienerschnitzel Searching for Global Partners

Wienerschnitzel has become the world's largest hot dog chain, with more than 300 locations and serving over 120 million hot dogs per year. The popular brand continues to grow throughout the western United States. The family-owned restaurant chain is ready to expand and take the hot dog global. "In a world filled with hamburgers, pizza and chicken options, the hot dog is a unique and tasty choice," says Werner Glass, head of international franchise development for Wienerschnitzel. "Hot dogs are a universally loved food, and owning a Wienerschnitzel franchise offers a highly differentiated business in an already crowded market." Franchisees experienced record high sales despite the challenges of the recent pandemic. Its flexible store designs, superior training in addition to strong leadership and consumer demand make it an attractive opportunity for investors and quick-service restaurant operators.

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3 Foods People Continue to Devour During the Pandemic

The latest sales gains in things like cereal suggest eating at home won’t experience a drastic falloff later this year and into 2022 as human mobility returns. Here are three foods that consumers are still devouring as the pandemic rages on. Frozen food: The maker of Healthy Choice frozen dinners and Birds Eye frozen veggies saw another quarter of huge demand to kick off the year. Conagra’s frozen food retail sales surged 12% year-overyear for the quarter ended Feb. 28, helped by COVID-19 demand but also investments in making better-tasting products. Cookies: Consumers appear to still be reaching for a cookie (or 12) for dessert, judging by the sales results at Oreo maker Mondelez. First quarter sales for Oreo rose by a high-single digit percentage, the company revealed. Sales for the Chips Ahoy! brand increased by mid-single digits in the quarter. Cereal: Cheerios and Twix maker General Mills saw U.S. cereal sales rise 9% for the quarter ended Feb. 28. “We really believe that our sales both in terms of pounds and pricing is going to be higher than it was pre-pandemic,” General Mills CEO Jeff Harmening told analysts. -Source: Yahoo Finance

ATTENTION CHEFS We want to support you and tell your story. Fill out our chef profile. It’s free: www.foodindustrynews.com/chef-form/

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Introducing Kikkoman Katsu Sauce, a rich, thick all-purpose table sauce and condiment. Its deep, savory flavor, with a hint of tart apple sweetness, goes perfectly with breaded cutlets, steaks, chops, grilled chicken, fried foods and more. Low in calories, fat-free and made without MSG, Kikkoman Katsu Sauce enhances the flavors of whatever it’s paired with because it’s rich in umami, the “fifth taste” that gives foods depth, body and intensity. Easy Menu Ideas

Classic Tonkatsu: Bread pork cutlets with Kikkoman Panko, served over rice or shredded cabbage; top with Kikkoman Katsu Sauce. Katsu Mayo: Mix mayonnaise with Kikkoman Katsu Sauce to taste; use as a sandwich spread or serve with fries or fried appetizers. Fuji Fries: Mound sweet potato fries on a serving plate and drizzle with Kikkoman Katsu Sauce and toasted sesame seeds. Uses Finishing sauce: Drizzle right from the bottle over pork or chicken cutlets breaded with Kikkoman Panko.

Steak sauce: Serve for a delicately Asian-flavored, sweet-savory alternative to ordinary steak sauces. Table sauce: Serve as a condiment for roast pork, chicken or turkey; great on omelets, too. Noodle sauce: Drizzle over pan-fried Asianstyle noodles (such as yakisoba). Braising sauce: Add to stews, soups and braises for depth and fruity complexity. Pan-sauce ingredient: Enhance the flavor of stir-fries and sautés. Asian BBQ: Use as barbecue sauce for ribs, chicken and beef, right from the bottle or mixed with ketchup.

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USDA Cracks Down on Nitrate Claims

“If you want something new, you have to doing Thestop USDA’s Food Safety and Inspection Service is something old.” —Peter F. Drucker planning rulemaking to prohibit the statements “No Nitrate or Nitrite Over-the-top flavor. Added” and “Uncured” on Tonkatsu, the popular Japanese pub-food staple, is catching on in America. A thin pork products processed using cutlet coated with crispy panko bread crumbs and quickly fried to a golden brown june 2021 25-32.indd 28 any source of nitrates or

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Food Industry News® June 2021

Lucca Osteria & Bar Brings Rustic Italian Cuisine to Oak Brook, Ill.

Lucca Osteria & Bar (1415 W. 22nd St., Oak Brook, Ill.) is the vision of veteran restaurateurs chef Claudio Ulivieri (pictured in right side of photo) and Steven Hartenstein (left). Guests will experience Ulivieri’s take on rustic Italian cuisine with a modern twist. Lucca Osteria & Bar is open with dinner service Tuesday-SatFood Industry News® February 2021 urday. Expanded hours,

lunch and Sunday brunch service will be added. “Our goal for Lucca is to be sociable and welcoming, with guests experiencing our take on warm hospitality during every visit,” said Hartenstein, managing partner, Lucca Osteria & Bar. “Oak Brook is like Claudio’s backyard. The people in the community are longtime friends who feel like family.” The menu and concept are inspired by Ulivieri’s hometown of Altopascio, a small village in the Italian Province of Lucca in the Tuscan region. Inspired by the meals his mother created when Better, the leading sustainable alternative to plastic botheBoxed was aWater child,Is the menu incorporates fresh vegetables and lean tles, has launched its much anticipated flavor line and will hit markets in sources of protein. A variety of imported meats such as mortadella the first quarter or 2021. The four flavors are: lemon, blackberry, cucumand prosciutto take center stage at Lucca Osteria & Bar’s Salumeber and grapefruit. ria. “My goal is to bring authentic The almond milk marthe NBA. TheI deal Italianoffood, the way knowmarks it, to ket is estimated to rise atmy a friends the travel first partnerandsite’s neighbors in Oak significant value compound ship a North American Brook,” saidwith Ulivieri. annual growth rate of 9%Located pro sports across league. the street from the over the next ten years, as Hormel Foods Corp., a Oak Brook Mall, Lucca Osteria & Bar reported by Persistence global branded food comis a charming meeting place to reMarket Research. pany,anannounced theenjoy openlax, spend evening and an Amazon announces its ing of its newest production excellent meal, a few small plates, first fulfillment center in facility, Papillion Foods, an aperitif or a glass of wine with Carencro, La. The new ful- located in Papillion, Neb., friends. fillment center will be one which will make dry saumillion square feet and will sage products for the comcreate over 500 full-time pany. jobs. It is anticipated to Marriott International launch in 2021. has named of Fast-food chainannounces Wendy’s recentlybeen reported thatone it will AMJ Group the 2020 top 10 compaeliminate chemicals (per- and polyfluoroalplans to toxic develop the firstPFAS nies for executive women kylHyatt-branded substances) from packaging in hotelits consumer-facing in by Working Mother Media Gainesville, Fla. The new the U.S. and Canada. The company also reports that it for the 17th year. The list Place hotel will be substances is Hyatt establishing a restricted list (RSL) in the celebrates companies that part of company a mixed-use project U.S. The stated: “In the U.S., we women’s are establishchampion adin athe heart of substances downtown list … we anticipate full ing restricted vancement, with a focus on and is expected to open in succession planning, profitelimination of per- and polyfluoroalkyl substances, spring of 2022. and-loss roles, gender pay commonly called PFAS, from consumer-facing packagCapriotti’s Sandwich parity andof programs that ing in the U.S. and Canada by the end 2021.” Shop’s historic year of support work-life integraWendy’s new announcement follows a national growth, innovation and tion. study led byculminates Toxic-Free Future and its program, the profitability with Mary’s Gone Crackers, a blockbuster announce- which analyzed packaging Mind the Store campaign, the leading organic, glutenmentsix to acquire Wing Zone. from food chains, including Wendy’s, McDonald’s free and plant-based crackThe American Cider Asand Burger King. Testing found that allhas sixexpanded food chains er brand, dissociation willone celebrate the food packaging sampled had or more items that tribution of their Real Thin return of their annual global likely contained toxic PFAS. -Source: SafeChemicals.org cider conference, CiderCon, cracker line to multiple retailers throughout the U.S. taking place Feb. 3-5. In its 11th year, CiderCon is de- and Canada. Following the buting a virtual event that launch of three new Real dewill adapt many of the be- Thin flavors, consumer 5/10/21 10:05 AM loved CiderCon traditions to mand has steadily climbed.

National News

Wendy’s Announces Ban on Toxic Chemicals in Food Packaging

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AROUND CHICAGO With Valerie Miller SOUTH BRANCH TAVERN & GRILLE

South Branch Tavern & Grille recently reopened for dine-in service once again. The longstanding restaurant and bar from Bottleneck Management features views of the Chicago River from its expansive patio, a spacious updated interior with socially distanced seating and private dining areas. Recent renovations include new floors and furniture, plus some aesthetic enhancements including the installation of acoustical wood panels behind the main bar. Bottleneck Management’s operations teams have implemented new measures to ensure the safety of all guests and employees. These new procedures include mandating employees to wear masks and wash their hands every 30 minutes, setting up hand sanitizing stations throughout the restaurant and patio, scheduling sanitization of all shared surfaces every 30 minutes, limiting physical contact and touchpoints and maintaining proper social distancing guidelines. Bottleneck Management has also created a new staff position, the shift safety manager, to ensure protocol is being followed by all staff.

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Clean Juice, the organic juice bar franchise, released its 2021 first-quarter financial report showing strong continued growth.”We are extremely proud of our continued growth, which we view as a true testament to how well our premium organic and healthy products integrate into our guests' changing tastes and preferences," said Landon Eckles, CEO, Clean Juice.

Almost one-third of small businesses (31%) said their main financial challenge in 2020 was declining revenue, according to a new report from Clutch. Small businesses faced declining revenue as well as unforeseen expenses, a lack of financial tools and expertise, and limited access to additional financial capital. BJ’s Restaurants Inc. recently opened a new restaurant in Merrillville, Ind. BJ’s Restaurant & Brewhouse is on a freestanding pad within the Merrillville Plaza shopping center at the intersection of Highway 30 and Southlake Mall Blvd. The restaurant seats approximately 250 guests. Casey’s General Stores will open a new distribution center in Joplin, Mo. The stateof-the-art warehouse will serve 400 to 600 of the company’s stores. Casey’s operates more than 2,200 convenience stores in the U.S. Choice Hotels revealed their next milestone for the flagship brand: The Comfort Rise & Shine prototype. The upper-midscale leader celebrated their 40th anniversary by debuting a new hotel prototype that blends form and function to optimize the guest experience and developer investment. Heineken USA will be the exclusive beer and hard seltzer partner of the new UBS Arena, the new home to the New York Islanders Hockey Club and cutting-edge live entertainment venue. Hyatt Centric Beal Street Memphis made its grand debut. The first Hyatt Centric

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brand hotel in Memphis is the area’s newest social hub for travelers seeking a base within the Entertainment District and beyond. La Colombe Coffee Roasters introduced a wave of new cold brew coffees: extra bold multi-serve, nitro cold brew with lemon and its seasonal hazelnut draft latte. Missouri is the home for Swift Prepared Foods’ new $200 million facility. The leading global food company announced that Columbia, Mo., has been selected for its new Italian meats and charcuterie production facility. Nerd Focus, a leading focus beverage recently acquired by BevUSA, has announced its partnership with L.J. Zucca Inc., a convenience store wholesaler in the Mid-Atlantic region. The partnership will expand Nerd Focus’ distribution into stores throughout New Jersey, Delaware, Maryland and Pennsylvania. Sahara Las Vegas is revving into high-gear, accelerating the resort’s $150 million transformation with the announcement of Ballo, a new dining concept from James Beard award-winning chef, Shawn McClain, and the unveiling of the resort’s new Azilo Ultra Pool. Technavio has been monitoring the Halal Food Market, and it is poised to grow by over $624 billion through 2024, progressing at a compound annual growth rate of over 7% during the forecast period.

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Wheeling Promotes Restaurants with Interactive Guide Whether it is high-end dining, fast casual or virtual kitchens, Wheeling has been at the forefront of the culinary scene. For decades, chefs and restaurateurs have shared their culinary expertise along Wheeling’s Restaurant Row. Now, there are dozens of food and beverage establishments throughout Wheeling that cater to a variety of culinary cuisines, including American, Italian, Mexican, Southeast Asian and much more. To help promote these establishments, the village launched the new Interactive Dining Guide in the fall of 2020 and it is accessible on the village’s website (www.wheelingil.gov/dining). The guide has been promoted through Facebook and other avenues, all of which have been of no cost to the Wheeling restaurant community. As more people are heading to restaurants, these businesses are serving as a gathering place for friends and family. However, customers are looking for multiple ways of enjoying different cuisines, such as outdoor dining or via curbside pickup. To reflect these emerging habits, the Interactive Dining Guide offers filters such as delivery, outside seating and curbside pickup to help patrons find their next food option. The guide also has direct contact information, so with just a few clicks on your smartphone, tablet, or desktop, you can explore the wide variety of Wheeling dining choices. If you are a chef, restaurateur, or entrepreneur, and would like to learn more on how to join Wheeling’s restaurant scene, visit www.wheelingil.gov/ business. To help with launching your new establishment, the village is offering up to $150,000 in grants through the Restaurant and Retail Build-Out Grant. See the Village of Wheeling’s ad on page 27 of this issue.

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foodindustrynews.com GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical ................. Page 02 ..................... 847-381-0448 GOURMET FOODS Artisan Specialty Foods ............................................................... 708-762-5238 GRAND OPENING PROMOTIONS LED Billboard Trucks.................................................................... 312-924-7979 GREASE REMOVAL SERVICE Kaluzny Bros Inc ..........................................................................815-744-1453 Mahoney Environmental Inc......................................................... 815-730-2088 GREASE TRAP PUMPING SERVICE Tierra Environmental ................................ Page 25 ..................... 888-551-1998 A&P Grease Trappers Inc ............................................................ 630-231-0905 Kaluzny Bros Inc ..........................................................................815-744-1453 GREASE TRAP SERVICE Tierra Environmental ................................ Page 25 ..................... 888-551-1998 Mahoney Environmental Inc......................................................... 815-730-2088 GREASE-EXHAUST CLEANING Enviromatic Corp of America.................... Page 21 ..................... 800-325-8476 Olympia Maintenance .................................................................. 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ........................................ Page 06 ..................... 847-228-7070 Olympia Food Industries .......................... Page 15 ..................... 847-349-9358 Grecian Delight Foods ................................................................. 847-364-1010 GYROS Devanco Foods ........................................ Page 06 ..................... 847-228-7070 Olympia Food Industries .......................... Page 15 ..................... 847-349-9358 Grecian Delight Foods ................................................................. 847-364-1010 H/R-HUMAN RESOURCE SERVICES Employco USA .............................................................................630-920-0000 HACCP TRAINING & CONSULTING Task Insurance Group .................................................................. 847-440-2323 HAMBURGER PATTY MANUFACTURER Devanco Foods ........................................ Page 06 ..................... 847-228-7070 HANDYMAN SERVICES Restaurant Handyman ................................................................. 847-232-4474 HEALTH INSURANCE Gallagher.................................................. Page 46 ..................... 630-285-3686 Employco USA .............................................................................630-920-0000 National Restaurant Association .................................................. 312-715-5363 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical ................. Page 02 ..................... 847-381-0448 Mechanical 24 .......................................... Page 25 ..................... 847-987-9738 HELIUM MacCARB ................................................ Page 14 ..................... 877-427-2499 HISPANIC FOOD DISTRIBUTION B & B Foodservice ................................... Page 22 ..................... 815-834-2621 HISPANIC FOOD PRODUCTS La Criolla .................................................. Page 29 ..................... 312-243-8882 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America.................... Page 21 ..................... 800-325-8476 Olympia Maintenance .................................................................. 708-344-0344 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment ........................................ 800-373-9714 HOODS & DUCTS C & R Equipment Company ..................... Page 18 ..................... 773-523-0315 HOT DOGS Vienna Beef .............................................. Page 21 ..................... 773-278-7800 Crawford Sausage ....................................................................... 773-277-3095 Red Hot Chicago .......................................................................... 800-249-5226 HUMMUS & SPREADS Grecian Delight Foods ................................................................. 847-364-1010 HVAC REPAIR & MAINTENANCE Giant Refrigeration ................................... Page 06 ..................... 773-539-9629 Restaurant Handyman ................................................................. 847-232-4474 ICE CREAM Algelato Chicago ...................................... Page 41 ..................... 847-455-5355 Chocolate Shoppe Ice Cream .................. Page 13 ..................... 608-221-8640 Homer’s Gourmet Ice Cream ................... Page 28 ..................... 847-251-0477 Instantwhip Chicago ................................. Page 20 ..................... 773-235-5588 Fox Valley Farms..........................................................................630-231-3005 Mori Milk & Ice Cream .................................................................. 847-671-3326 ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies .................................... Page 10 ..................... 630-483-2256 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies .................................... Page 10 ..................... 630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago ................................. Page 20 ..................... 773-235-5588 ICE MACHINE REPAIR & SANITIZING Major Appliance Service............................................................... 708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ............................. Page 17 ..................... 312-733-3900 Ice Solutions 24............................................................................847-987-9738 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical ................. Page 02 ..................... 847-381-0448 INSURANCE Cacciatore Insurance ............................... Page 13 ..................... 312-264-6055 Caro Insurance Services .............................................................. 708-745-5031 Concklin Insurance Agency .......................................................... 630-268-1600 ISU Northwest Insurance Services .............................................. 847-310-0400 Society Insurance.........................................................................888-576-2438 Task Insurance Group .................................................................. 847-440-2323 INSURANCE SERVICES Cacciatore Insurance ............................... Page 13 ..................... 312-264-6055 Gallagher.................................................. Page 46 ..................... 630-285-3686 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance ............................... Page 13 ..................... 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates....................................................................... 847-920-1100 INTERNET ADVERTISING Food Industry News ..................................................................... 847-699-3300

Food Industry News® June 2021

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ITALIAN BEEF Devanco Foods ........................................ Page 06 ..................... 847-228-7070 Serrelli’s Foods......................................... Page 17 ....................877-385-BEEF Grecian Delight Foods ................................................................. 847-364-1010 Red Hot Chicago .......................................................................... 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ................................... Page 09 ..................... 630-873-3208 ITALIAN SAUSAGE Devanco Foods ........................................ Page 06 ..................... 847-228-7070 Anichini Brothers .......................................................................... 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co ..................................... Page 04 ..................... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ............................... Page 28 ..................... 630-954-1244 JUICER REPAIR & MAINTENANCE Up ‘N Adam Service and Supply Inc ........ Page 12 ..................... 877-876-2326 JUICERS-FRUIT & VEGETABLES Berkel Midwest .............................................................................800-921-9151 KID’S MEAL TOYS Wikkistix .......................................................................................602-870-9937 KITCHEN EQUIPMENT A D E Foodservice Equipment ..................................................... 630-628-0811 KITCHEN FLOOR NON-SLIP TREATMENTS Step Advantage ........................................ Page 32 ..................... 312-801-4123 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America.................... Page 21 ..................... 800-325-8476 Olympia Maintenance .................................................................. 708-344-0344 LAW FIRMS Laner Muchin ........................................... Page 09 ..................... 312-467-9800 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile .................................................................... 773-254-6100 LIQUOR-WHOLESALE Peerless Liquors .......................................................................... 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ............. Page 47 ..................... 888-491-1641 MASKS Synergy Medical Supply Solutions ............................................... 847-609-6160 MAYONNAISE Columbus Vegetable Oils ......................... Page 05 ..................... 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest .............................................................................800-921-9151 MEAT-WHOLESALE Devanco Foods ........................................ Page 06 ..................... 847-228-7070 Fox De Luxe Foods .................................. Page 24 ..................... 847-520-8300 New S B L Inc........................................... Page 26 ..................... 773-376-8280 Park Packing Company............................ Page 45 ..................... 773-254-0100 Pioneer Wholesale Meat Inc .................... Page 12 ..................... 312-243-6180 Angelo Caputo’s Fresh Markets ................................................... 630-514-1338 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 45 ..................... 773-254-0100 MEDITERRANEAN FOODS Olympia Food Industries .......................... Page 15 ..................... 847-349-9358 Grecian Delight Foods ................................................................. 847-364-1010 MENU PRINTERS Hallagan Business Machines ....................................................... 773-637-0626 MENUS-CUSTOM PRINTED Accurate Printing ..........................................................................708-824-0058 MEXICAN FOOD PRODUCTS B & B Foodservice ................................... Page 22 ..................... 815-834-2621 MILK Instantwhip Chicago ................................. Page 20 ..................... 773-235-5588 Mori Milk & Ice Cream .................................................................. 847-671-3326 MINI PASTRIES Ideal Bakery .................................................................................773-631-6897 MUSHROOMS-LOCALLY GROWN Windy City Mushroom .............................. Page 44 ..................... 443-271-9387 NEIGHBORHOOD MARKETING LED Billboard Trucks.................................................................... 312-924-7979 NETWORKING - COMPUTERS KCS Computer Technology ...................... Page 46 ..................... 847-288-9820 NITROGEN MacCARB ................................................ Page 14 ..................... 877-427-2499 OFFICE EQUIPMENT Hallagan Business Machines ....................................................... 773-637-0626 OILS & FATS-COOKING Columbus Vegetable Oils ......................... Page 05 ..................... 773-265-6500 OILS & SHORTENING Columbus Vegetable Oils ......................... Page 05 ..................... 773-265-6500 OILS & VINEGAR Pastorelli Foods ....................................... Page 48 ..................800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils ......................... Page 05 ..................... 773-265-6500 OLIVE OILS Columbus Vegetable Oils ......................... Page 05 ..................... 773-265-6500 ORGANIC FOODS Pastorelli Foods ....................................... Page 48 ..................800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical ................. Page 02 ..................... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens...................................................................... 847-635-0172 PAINTING & HANDYMAN SERVICES Restaurant Handyman ................................................................. 847-232-4474 PALLETS- BUY & SELL Amex Recycling Inc.................................. Page 02 ..................... 815-823-7958 PANCAKE-BATTER & MIX Tec Foods Inc ........................................... Page 39 ..................... 773-638-5310

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Food Food Industry Industry News® News® June June2021 2021 PAPER-PRODUCTS Ramar Supply Co ..................................... Page 04 ..................... 708-233-0808 Alfa Restaurant Supply ................................................................773-588-6688 PARTY-FAVORS & SUPPLIES Ramar Supply Co ..................................... Page 04 ..................... 708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution .................................... Page 41 ..................... 708-695-9471 Pastafresh Home Made Pasta ................. Page 43 ..................... 773-745-5888 PASTRIES The Baking Institute ................................. Page 10 ..................... 847-419-0333 Chicago Sweet Connection ..........................................................773-283-4430 PASTRY CONSULTING Sweet Bee ....................................................................................847-828-4812 PATIO ENCLOSURES Davinci Patio Systems ............................. Page 11...................... 630-715-8575 Thatcher Oaks Awnings ........................... Page 27 ..................... 630-833-5700 PATIO HEATERS Davinci Patio Systems ............................. Page 11...................... 630-715-8575 TNG Industries ............................................................................. 708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest .............................................................................800-921-9151 PAYROLL SERVICES Employco USA .............................................................................630-920-0000 PEST CONTROL Rose Pest Solutions ................................. Page 19 .................. 800-GOT-PEST PEST CONTROL/PEST ELIMINATION Mc Cloud Services .......................................................................800-332-7805 PICKLES & RELISH Vienna Beef .............................................. Page 21 ..................... 773-278-7800 PITA BREAD Olympia Food Industries .......................... Page 15 ..................... 847-349-9358 Grecian Delight Foods .................................................................847-364-1010 PIZZA SAUCE Neil Jones Food Company ...........................................................800-543-4356 PIZZA SAUSAGE Anichini Brothers ..........................................................................312-644-8004 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ..........................................................................312-644-8004 PLUMBING SUPPLIES Faucet Shoppe The ......................................................................773-478-3890 POINT OF SALE SUPPLIES Illinois Wholesale ..................................... Page 33 ..................... 847-285-4163 Alpha POS Services Inc ...............................................................630-690-9232 POINT OF SALE SYSTEMS Digital Market POS................................... Page 20 ..................... 312-300-4048 Illinois Wholesale ..................................... Page 33 ..................... 847-285-4163 Alpha POS Services Inc ...............................................................630-690-9232 Retail Control Solutions................................................................630-521-9900 SpotOn Inc ...................................................................................847-833-7691 PORK PRODUCTS Steinbach Provision ................................. Page 40 ..................... 773-538-1511 Peer Foods...................................................................................773-927-1440 POS SYSTEMS Digital Market POS................................... Page 20 ..................... 312-300-4048 Illinois Wholesale ..................................... Page 33 ..................... 847-285-4163 Alpha POS Systems Inc ...............................................................630-690-9232 CardConnect ................................................................................224-325-4466 POS SYSTEMS-CLOUD BASED Illinois Wholesale ..................................... Page 33 ..................... 847-285-4163 Alpha POS Services Inc ...............................................................630-690-9232 POULTRY Fox De Luxe Foods .................................. Page 24 ..................... 847-520-8300 POULTRY PRODUCTS Steinbach Provision ................................. Page 40 ..................... 773-538-1511 POULTRY-FRESH New S B L Inc........................................... Page 26 ..................... 773-376-8280 PPE SUPPLIES Synergy Medical Supply Solutions ............................................... 847-609-6160 PRESSURE WASHING Olympia Maintenance ..................................................................708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing ..........................................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ................................... Page 09 ..................... 630-873-3208 PRODUCE-WHOLESALE Angelo Caputo’s Fresh Markets ...................................................630-514-1338 PRODUCT DEVELOPMENT Sweet Bee ....................................................................................847-828-4812 PROMOTIONAL MARKETING LED Billboard Trucks....................................................................312-924-7979 PROPERTY - TAX - REAL ESTATE LAW Reveliotis Law PC .................................... Page 19 ..................... 312-230-0160 PUBLISHING Food Industry News .....................................................................847-699-3300 RE-UPHOLSTERY Chicago Booth.......................................... Page 06 ..................... 773-378-8400 REAL ESTATE LAW Reveliotis Law PC .................................... Page 19 ..................... 312-230-0160 REFRIGERATION EQUIPMENT REPAIR CSI - Coker Service Inc............................ Page 42 ..................... 888-908-5600 Kool Technologies .................................... Page 10 ..................... 630-483-2256 Mackay Heating & Mechanical ................. Page 02 ..................... 847-381-0448 Mechanical 24 .......................................... Page 25 ..................... 847-987-9738 REFRIGERATION SERVICE & REPAIR Giant Refrigeration ................................... Page 06 ..................... 773-539-9629 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ........................ Page 08 ..................... 630-879-3131

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CLASSIFIEDS & DIRECTORY OF SERVICES RESTAURANT CONSULTANTS Stanovich Hospitality .................................................................... 708-359-1911 RESTAURANT EQUIP PARTS WAREHOUSE CSI - Coker Service Inc............................ Page 42 ..................... 888-908-5600 RESTAURANT EQUIPMENT Wood Food Systems ................................ Page 30 ..................... 847-949-9663 FSI/Foodservice Solutions ...........................................................847-719-6088 Losurdo Inc ..................................................................................630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ........................ Page 08 ..................... 630-879-3131 Federal Supply Co ................................... Page 14 ..................... 847-623-1310 Ramar Supply Co ..................................... Page 04 ..................... 708-233-0808 Alfa Restaurant Supply ................................................................773-588-6688 Berkel Midwest .............................................................................800-921-9151 Schultz Supply .............................................................................708-652-2020 RESTAURANT EQUIPMENT REPAIR Up ‘N Adam Service and Supply Inc ........ Page 12 ..................... 877-876-2326 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc............................ Page 42 ..................... 888-908-5600 Mackay Heating & Mechanical ................. Page 02 ..................... 847-381-0448 Berkel Midwest .............................................................................800-921-9151 Cobblestone Ovens......................................................................847-635-0172 Major Appliance Service...............................................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED March Quality Used & New Equip ............ Page 32 ..................... 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives................................................... 708-361-1150 Nick Dibrizzi/Coldwell Banker ......................................................708-562-9328 Pontarelli & Company ..................................................................847-778-3571 RESTAURANT-DESIGNERS Losurdo Inc ..................................................................................630-833-4650 Sarfatty Associates....................................................................... 847-920-1100 ROOF TOP GREASE CONTAINMENT SYSTEMS Enviromatic Corp of America.................... Page 21 ..................... 800-325-8476 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing .................... Page 31 ..................... 708-387-9784 SAFETY TREATMENT FOR FLOORS Step Advantage ........................................ Page 32 ..................... 312-801-4123 SALAD-DRESSINGS Ken’s Foods .................................................................................800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils ......................... Page 05 ..................... 773-265-6500 Tec Foods Inc ........................................... Page 39 ..................... 773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association .....................................................312-787-4000 SATELLITE TV SYSTEMS All Sports Direct ...........................................................................630-918-3000 SAUSAGE Vienna Beef .............................................. Page 21 ..................... 773-278-7800 Angelo Caputo’s Fresh Markets ...................................................630-514-1338 Anichini Brothers ..........................................................................312-644-8004 Crawford Sausage .......................................................................773-277-3095 Red Hot Chicago ..........................................................................800-249-5226 SCALES Berkel Midwest .............................................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company......................... Page 42 ..................... 773-847-1820 Advanced Weighing Systems................... Page 45 ..................... 630-916-6179 SEAFOOD Fisherman’s Pride .................................... Page 07 ..................... 800-543-2110 SEASONINGS & SEASONING BLENDS Famar Flavors ..............................................................................708-926-2951 SEATING Waco Manufacturing ....................................................................312-733-0054 SEATING REPAIRS Express Seating ....................................... Page 45 ..................... 630-985-7797 SELF-SERVICE ORDERING KIOSKS Alpha POS Services Inc ...............................................................630-690-9232 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ................................ Page 25 ..................... 888-551-1998 SHAKE MIX Fox Valley Farms..........................................................................630-231-3005 SHEET METAL FABRICATION C & R Equipment Company ..................... Page 18 ..................... 773-523-0315 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ............. Page 47 ..................... 888-491-1641 SHORTENING Columbus Vegetable Oils ......................... Page 05 ..................... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics & Sign ....................... Page 39 ..................... 888-774-6270 SLICERS-SALES & SERVICE Berkel Midwest .............................................................................800-921-9151 SLOT MACHINES Arktyk Gaming.......................................... Page 16 ..................... 630-728-0312 Illinois Gaming Systems ...............................................................312-544-9856 SMOKERS Wood Food Systems ................................ Page 30 ..................... 847-949-9663 SMOKERS-COMMERCIAL Game Changer Smokers .............................................................574-353-7855 SOCIAL MEDIA MARKETING Create Inc Chicago .................................. Page 09 ..................... 773-664-4024 SOFT DRINKS PepsiCo Foodservice ...................................................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies .................................... Page 10 ..................... 630-483-2256

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SOFT SERVICE MIX Chicago Vegan Foods .............................. Page 23 ..................... 630-629-9667 Fox Valley Farms..........................................................................630-231-3005 SOFTWARE DEVELOPMENT KCS Computer Technology ...................... Page 46 ..................... 847-288-9820 SOUPS Vienna Beef .............................................. Page 21 ..................... 773-278-7800 Bistro Soups (Div of Vienna Beef) ................................................773-278-7800 SPECIALTY FOODS DISTRIBUTOR Artisan Specialty Foods ...............................................................708-762-5238 SPICE BLENDS Famar Flavors ..............................................................................708-926-2951 SPICES La Criolla .................................................. Page 29 ..................... 312-243-8882 SQF CONSULTING Task Insurance Group ..................................................................847-440-2323 STAFFING-SERVICES All About Personnel .................................. Page 02 ..................... 630-336-6238 Atlas Employment Services ..................... Page 04 ..................... 847-671-1557 STEAM CLEANING Olympia Maintenance ..................................................................708-344-0344 SUPERMARKET EQUIPMENT REPAIR Up ‘N Adam Service and Supply Inc ........ Page 12 ..................... 877-876-2326 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest .............................................................................800-921-9151 TABLES-ALL TYPES Chicago Booth.......................................... Page 06 ..................... 773-378-8400 RestaurantWoodTables.com ........................................................773-599-6200 Waco Manufacturing ....................................................................312-733-0054 TAMALES Supreme Frozen Products ...........................................................773-622-3777 TAX APPEALS (PROPERTY) Reveliotis Law PC .................................... Page 19 ..................... 312-230-0160 TEMPORARY STAFFING All About Personnell ................................. Page 02 ..................... 630-336-6238 Atlas Employment Services ..................... Page 04 ..................... 847-671-1557 THEATERS AND VENUES Onesti Entertainment Corporation................................................630-962-7000 TOMATO PRODUCTS Pastorelli Foods ....................................... Page 48 ..................800-SOS-AUCY Neil Jones Food Company ..........................................................800-543-4356 TRADE PUBLICATIONS Food Industry News .....................................................................847-699-3300 TRADE SHOWS & EVENTS Midwest Food Expo WRA ...........................................................608-216-2817 TRUCK BODIES-SALES & REPAIR Paramount Truck Body............................. Page 08 ..................... 312-666-6441 TRUCK GRAPHICS American Graphics & Sign ....................... Page 39 ..................... 888-774-6270 TRUCK RENTAL Lylas Rentals/Budget Truck Rental .............................................. 847-233-0472 TRUCK-SALES NEW & USED D & S Truck Center .................................. Page 11...................... 708-352-5551 TRUCKS Freeway Ford ........................................... Page 23 ..................... 708-442-9000 UPCOMING EVENTS Wisconsin Restaurant Association ............................................... 800-589-3211 VEGAN FOODS Chicago Vegan Foods .............................. Page 23 ..................... 630-629-9667 VEGETABLES-FIRE ROASTED Neil Jones Food Company ...........................................................800-543-4356 VEHICLE WRAPS Paramount Truck Body............................. Page 08 ..................... 312-666-6441 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America.................... Page 21 ..................... 800-325-8476 Olympia Maintenance ..................................................................708-344-0344 VIDEO GAMING Arktyk Gaming.......................................... Page 16 ..................... 630-728-0312 VIDEO GAMING TERMINALS Illinois Gaming Systems ...............................................................312-544-9856 VIDEO SECURITY SYSTEMS Videonet .......................................................................................847-366-5415 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical ................. Page 02 ..................... 847-381-0448 Mechanical 24 .......................................... Page 25 ..................... 847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ........................ Page 08 ..................... 630-879-3131 WEBSITE DESIGN Americaneagle.com ................................. Page 32 ..................... 847-699-0300 WEDDING CAKES Ideal Bakery .................................................................................773-631-6897 WELDING & FABRICATING KOP Ind. Welding & Fabrication............... Page 40 ..................... 630-930-9516 WHIPPED CREAM Instantwhip Chicago ................................. Page 20 ..................... 773-235-5588 WIND SCREENS Thatcher Oaks Awnings ........................... Page 27 ..................... 630-833-5700 WOOD FLOOR CARE Sexton Group Floor Care ......................... Page 12 ..................... 847-827-1188 WORKERS COMP INSURANCE Employco USA .............................................................................620-920-0000 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies .................................... Page 10 ..................... 630-483-2256

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Food Industry News® June 2021 Food Industry News® June 2021 Food Industry News® June 2021

foodindustrynews.com foodindustrynews.com

CLASSIFIEDS JUNE 2021

For Advertising Information Call: 847-699-3300 Chicago’s Premier Hospitality Real Estate Brokers

Go the distance for a stronger hospitality industry.

1629 North Halsted Street, Floor 1 Chicago, Illinois 60614 kudangroup.com • 312 575-0480 info@kudangroup.com NEW LISTING

■ Steak/Seafood FineDiningw/Property HugeCashFlow$4,100,000 ■ 2 Breakfast Restaurants SouthSuburbs w/property

$3,945,000 $900,000 ■ 24HourDinerNorthwest Indiana GreatCashFlow $650,000 ■ Family Dinerw/property - Peotone ■ FullyEqupped DriveThrufor leaseorsale- Sycamore$6,000/mo ■ FullyEquipped Restaurant w/Property leaseorsale $649,000 ■ Fullyequipped breakfast w/drivethruat truckstop $39,000 ■ HighVolume IconicChicago Restaurant w/Property $499,000.J ■ Iconic subshopwithrentalunits/property hugecash! $1,648,000 $429,000 ■ HighVolume Bar& Pizzeria - Dupage County $139,000 ■ Bar,canaddGaming - Rockford $79,000 ■ Newbuildout Mexican Restaurant in MtProspect ■ Breakfast Restaurant w/goodcashflow- DeKalb Co. $229,000.J ■ Highvolume franchise pizzeria goodcashflow $299,000

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■ Huge Cash Flow Bar/Gaming/Banquet w/Property

InContract ■ Banquet Hall500capacity onGrand AveFranklin Park InContract InContract ■ Gorgeous HighVolume Bakery - OakPark ■ BarW/Gaming NOFOOD InContract ■ High Volume 11Breakfast w/$31 OkCash Flow InContract InContract ■ TCBY - Willowbrook ■ Drive ThruBBQ - McHenry County InContract InContract ■ Truth Restaurant Joliet w/Property ■ Gorgeous Fully Equipped Tavern InContract $749,000 ■ Movie Theater & Restaurant $125,000 ■ HotPoke concept intheLoop $179,000 ■ Fast Casual Mediterranean - Loop

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ATTENTION SUPPLIERS!

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847-602-9620

classifieds.indd 36 36 juneJune 20212021 33-40 classifieds.indd

FEATURED

FEATURED

Join our Facebook Group page, Covid-19 Hospitality Resource Hub, for up-to-date information and collective dialogue.

Lincoln Park, 2624 N. Lincoln Ave., Chgo, IL Lease and License Sale Multi-level restaurant and bar has seen a complete renovation in 2011. Included in the offering are a Tavern, PPA, Late Hour, and Retail Food license. The space comes fully furnished and equipped.

Size (+/-)

4,560 SF

Lease Rate $40/SF NNN Price

$199,000 (Licenses)

Agent

Georg Simos

West Town, 1202 W. Grand Ave., Chgo, IL Lease and Asset Sale Former restaurant has seen a recent remodel to include an outdoor private patio. During peak patio season, this space is surrounded by the lush growth of ivy and trees. The offering includes an extensive list of furniture, fixtures, and equipment for sale.

Size (+/-)

1,200 SF

Lease Rate $4,900/Mo MG Price

$29,900 (Assets)

Agent

Adam Salamon

Hoffman Estates, 2360 Lakewood Blvd. Real Estate and Business Asset Sale Restaurant with private patio sits on a 1.35 acre lot with over 90 parking spaces. Built in 2005, this building overlooks a beautiful water feature. Located in northwestern Hoffman Estates, bordering the affluent South Barrington Village.

Size (+/-)

6,500 SF Bldg 1,500 SF Patio

Price

$1,575,000 (Real Estate and Assets)

Agent

Chad Severson

Gold Coast, 188 E. Walton Pl., Chgo, IL Lease Former restaurant space with rich warm accents was built in 2019. Located next to the iconic Drake Hotel on a luxury residential corridor, steps from The Mag Mile. French doors open to a potential sidewalk cafe for additional al fresco dining.

Size (+/-)

5,000 SF

Wheeling, 401 E. Dundee Rd. Lease Fully furnished and equipped former restaurant, located at the high-traffic intersection of Dundee Rd. and Milwaukee Ave. Additional private dining area available for expansion. Space features a private outdoor patio along with ample parking.

Size (+/-)

Lease Rate Negotiable Agent

Brian Laskov

F 5,615 SF

Lease Rate $16/SF NNN Agent

Bob Borchardt

Lincoln Park

1625 N. Halsted - (Pop-up Lease) Size (+/-): 2,100 SF • Lease: Negotiable • Agent: Maria M.

Palatine

754 W. Euclid Ave. - (Asset Sale and Lease) Size (+/-): 1,200 SF • Lease: $13.26/SF NNN • Price: $39K • Agent: Chad S.

Chicago Ridge

10501 S. Ridgeland Ave. - (Real Estate and Business) Size (+/-): 5,000 SF Building, 4,100 SF Lot • Price: $899K • Agent: Georg S.

West Ridge

2649 W. Peterson Ave. - (Real Estate) Size (+/-): 2,400 SF Building, 3,272 SF Lot • Price: $350K • Agent: Brian L.

Zion

3467 Sheridan Rd. - (Real Estate) Size (+/-): 3,783 SF Building, 1.83 Acre Lot • Price: $529K • Agent: Adam S. For a complete list of hospitality offerings, visit us online at kudangroup.com

5/6/21 1:32 PM 5/10/21 10:53 AM

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Food FoodIndustry IndustryNews® News® June June2021 2021

CLASSIFIEDS & DIRECTORY OF SERVICES

RESTAURANT FOR SALE on Busy Route 120 2 miles West of Route 12

FULLY EQUIPPED STATE OF THE ART KITCHEN, 3 dining rooms, seating for 85 people, courtyard for outside seating, parking for over 40 cars on 3/4 acre of land with an additional building for storage and one bedroom apt. on second floor. 220 West Route 120 Lakemoor 60051

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ITALIAN: Unique concept, upscale ristorante in affluent NW suburb. Established 16 profitable years. Seats 120 in dining room, party room and bar. Plus additional 60 on patio. Big catering $$$$. Positive cash flow and profit. Qualified buyers only...strong financials required by landlord. Highly confidential. Biz, Lease, FF&E @ $250K. (Big price reduction due to illness). BROASTED CHICKEN I: High volume! NW suburb. Freestanding, parking, patio. Busy street/signalized intersection. Seats 52. Dine-in, carry out, delivery. Authentic southernstyle menu. Unique concept. Fully equipped in pristine condition. Real Estate, Biz, FF&E @ $595K. BROASTED CHICKEN II: See above. Sold separately or... build a chain! This unit on NW side at stoplight corner. Seats 30 Big carry-out and delivery. Great lease w/biz, FF&E @ 125K.

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Restaurant location—mixed use building, residential and commercial use. Approx 5,000 sq ft. Downtown district, low R.E. taxes. Rental Income. Currently Italian themed. Priced to sell. Very confidential. 1.2 mil. Call for details.

“Epic” Great Restaurant Location since 1955

Free Standing, Corner Location w Seating for 150 and Parking 100. Video Gaming!!!! Complete Pkg, Property & Business!!!!

Call! I Have More Locations Available! june 2021 33-40 classifieds.indd June 2021 classifieds.indd 37 37

MIXED USE BUILDING: Jefferson Park! Chicago tavern license! Three (3) newly renovated apartments, fully furnished bar, patio and two (2) car garage. “Trophy Building”...big rental income. Real Estate, Biz @ $645K

T

AC CONTR

BAR & GRILL: Elmwood Park. Short hours, but 2am license. 12 taps. Seats 44. Menu well-reviewed on social media. 4 gaming machines. Kitty-corner from new legalized marijuana dispensing!! $75K w/ great lease or $245K w/ Real Estate.

CT

A CONTR

FORMER KATHY’S LAKESIDE INN: Opportunity knocks! Located on Forest Lake in Lake Zurich. 4,200 sf building with restaurant/bar, apartment, parking lot & 82’ pier for boats! Owner will assist tenant to rehab and re-establish this once popular venue with rent subsidies. Call!! TAVERN: Totally remodeled bar with rare Chicago tavern license (corporate)!! 2am/3am. No strikes. 50 capacity. Great lease. Excellent clientele...class act. Ready to re-open. Biz, Lease, FF&E @ $65K

CT

CONTRA

PIZZERIA: Outstanding opportunity to own this renowned pizzeria and full service restaurant. NW Suburb. Established 1973. Home of Chicagoland’s original stuffed pizza! Seats 125. Plenty of parking. Full liquor license. BONUS: Big $$$$$$ from Video Gaming! Priced right @ $249K. BREAKFAST/LUNCH: Well established neighborhood icon in upscale community on Chicago’s NW side. Seats 90 plus. 20 on sidewalk patio. Parking lot. Sound lease. Corner location across from park and train station. Excellent condition... needs “hands-on” owner. Biz, FF&E...NEW PRICE @ $79K.

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CALL 847-778-3571 5/10/21 5/6/2110:53 1:32AM PM


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Former USDAFacility 7,200 Square Foot built in 2005. 2,000 square foot chilled production room. 5 Walk-in Freezer/ Coolers totaling over 1,000 square foot. Alternative fuel fueling station availability. A green facility with 800 AMPsof power. Parking for 19 cars and 5 offices. For sale at $619,000 or lease at $6900. per month. Ask about your application period discount.

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Food Industry News® June 2021

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NEW: FOR LEASE-VANILLA BOX-CLASS “A” NEW RETAIL CENTER IN HOT DUPAGE COUNTY 2,370 SF/640 Ogden Avenue, Downers Grove. High traffic counts on Ogden Avenue40,373 vehicles per day. Outstanding frontage. Existing tenants-CD One Price Cleaners, Simply Beautiful Spa, Perspire Sauna Studios, etc. SOUTHEAST SUBURBS-159th & HALSTED STREET Free standing 2,210 SF building with drive thru window on 13,225 SF corner lot. Seats 40, parks 30. For Sale of Lease.

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BENTON HARBOR, MICHIGAN / BAR-RESTAURANT & LIVE ENTERTAINMENT / FREE STANDING 4,000 SF ON ONE ACRE OF LAND WITH RIVER VIEW CONNECTING WITH LAKE MICHIGAN Established since 1958; present owners since 1975. Only $4,000 in Real Estate taxes. Known for amazing food, excellent service and affordable prices. Karaoke and living entertainment. For Sale/Lease ~

~

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NORTHWEST SUBURBS, ADDISON, IL ON WELL TRAVELED LAKE STREET IN A VERY FAMOUS SHOPPING CENTER WITH PLENTY OF PARKING-BAR-RESTAURANT-VIDEO GAMING, BUILT BRAND NEW-BUSINESS ONLY

Iii::~~; 2,300 SF /SEATS 80/ 22 AT THE BAR PLUS OUTDOOR PATIO / VIDEO GAMING $12,000 A MONTH FOR THE t-.t~".••~-=HOUSE / RENT $5,800 PER MONTH ALL IN / KNOWN FOR EXCELLENT FOOD & DRINKS / 50% FOOD & 50%

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PIZZERIA-PUB-PICK UP-DELIVERY-DINE IN-SIT DOWN BAR-VIDEO GAMING WITH OUTDOOR PATIO/REAL $$$ MAKER/$8,000 A MONTH IN VIDEO GAMING/FREE STANDING, HARD CORNER OR CICERO & 147TH STREET IN MIDLOTHIAN Free standing 5,000 SF bldg. on 27,787 SF lot, seats 300, total (indoor and outdoor), parks 57+/- cars. $15,000 a week in gross sales plus $8,000.00 a month in video gaming. Separate carryout delivery section, large sit down bar inside and outside. Real Heavy traffic flow 43,000 cars on 147th Street and 45,000 cars per day on Cicero Avenue.Asking price $899,000 for Real Estate and Business

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june 2021 33-40 classifieds.indd 38

June 2021 classifieds.indd 38

PIZZERIA-PUB-BANQUETS-PICK UP-DELIVERY-DINE WITH SIT DOWN BARS PLUS OUTDOOR PATIO, $10,000 A MONTH IN VIDEO GAMING, DOWNTOWN TINLEY PARK, ILLINOIS, INCLUDE ASSETS ONLY Free standing 8,000 SF bldg. divided into a pizzeria with separate entrance for pick up and delivery, connecting dining, sports bar lounge area, banquet and kitchen plus outdoor dining. Real $$$ Maker. Rent $17,000 per month plus 5% of video gaming. Major development across the street called Harmony Square/Village Entertainment Center/Ice Skating in the winter months/more than 250 events a year, showsdancing-movies, etc. Also, more than two hundred condos are presently being built. Asking price: For assets, leasehold improvements and video gaming: $325,000. It does not include Business and phone number.

CHICAGO NW AVONDALE AREA ON WELL TRAVELED BELMONT AVE / PIZZERIA-BUSINESS ONLY-PICK-UP / DELIVERY-DINE IN / BYOB (BRING YOUR OWN LIQUOR) / ESTABLISHED FOR 27 YEARS.

2,800 SF/SEATS 55/OPEN DINNER ONLY FOR SIX (6) DAYS, CLOSED ON MONDAY / 350 DELIVERIES PER WEEK / RENT $3,800 PER MONTH INCLUDES WATER & HEAT / OWNER RETIRING, MUST BE AN EXPERIENCED OPERATOR. CHICAGO NW SUBURBS/O’HARE AIRPORT AREA /PIZZA PASTA ETC,PICK UP-DELIVERY-CATERING & DINE IN/100 DELIVERIES PER DAY/VIDEO GAMING ALLOWED Short hours, 4:00PM to 10:00PM, closed Monday, Real $$$ maker, sales are over $1,700,000 a year, cash flow $400,000 a year verifiable, for real estate and business. Motivated seller. CHICAGO MIDWAY AIRPORT AREA,PIZZERIA PICK UP AND DELIVERY,SHORT HOURS,CLOSED MONDAYS,REAL $$$ MAKER,$150,000. CASH FLOW,INCLUDES REAL ESTATE AND BUSINESS Mixed used building plus full basement,established for 32 years, owner retiring, store front with apartment, that is why Real Estate Taxes are only $4018 a year. Weekly payroll $1,600. For Real Estate & Business $449,900. LA SALLE COUNTY, ILLINOIS | PIZZERIA-RESTAURANT | FOR SALE BUSINESS AND REAL ESTATE Starved Rock Park Area in the 4th Large Micropolitan Statistical Area in the (Peru-Ottawa).Building 3,250 SF plus 1,400 SF basement with unlimited parking. Built brand new in 1997. Established for 42 years. Open only five days a week, closed Sunday and Monday; Potential to open another day. Only open seven hours per day, two hours for Lunch and five hours for Dinner. Pick up and dine in, potential for delivery service. Sales are $850,000 a year with a cash flow of $290,000 a year; all verifiable. Real Estate taxes are only $5,700. For Real Estate and Business: $899,000 SW SUBURBS | OAK FOREST | PIZZA AND MORE | FOR SALE BUSINESS ONLY Located in a very busy shopping center with 7-Eleven as a main anchor. Open six days a week; dinner only. 1,400 SF; Rent only $1,700 per month all in $3,000 cash flow a week. Asking price $179,000 PIZZERIA-PUB-PICK UP DELIVERY-DINE IN WITH SIT DOWN BAR PLUS OUTDOOR PATIO WITH VIDEO GAMING GENERATES $8,000 PER MONTH, PALOS HILLS ON ROBERTS ROAD. BUSINESS ONLY. 5,300 SF divided into a pizzeria with separate entrances for pick up and delivery connecting with dining room-bar area, without door patio, located in famous center with unlimited parking. $14,000 a week in gross sales plus $8,000 a month in video gaming revenue. Rent $8,500 per month. Asking price for Business, Fixtures and Equipment: $299,500. FOR LEASE-VANILLA BOX, WESTERN SUBURBS ON ROUTE 59, HOT DUPAGE COUNTY 900 – 1,200 SF ready for your final finishes. Short lease or long lease available in free standing shopping center with over 60 parking space. We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.

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Food Industry News® June 2021

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10 New Chicago Additions to Bib Gourmand List from Michelin Guide

The Michelin Guide released its list of 58 restaurants in Chicago that earned the Bib Gourmand distinction, featuring 10 new additions. Bib Gourmand restaurants offer a full menu of a starter, main course and dessert, making it possible to order two courses and a glass of wine or dessert for around $40 or less (tax and gratuity not included). Here’s the list of new Bib Gourmands: Chef’s Special Cocktail Bar (Bucktown) Ciccio Mio (River North) Joe’s Imports (West Loop) Kasama (Bucktown) Mama Delia (Bucktown) Munno Pizzeria & Bistro (Andersonville) Perilla (West Loop) Soulé (Bucktown) Tzuco (River North) Vajra (West Town) “Michelin Guide inspectors continue to be impressed by Chicago’s dynamic and diverse community of cuisine,” said Gwendal Poullennec, international director of the Michelin Guides. “This year’s Bib Gourmand selection provides food lovers with more than 20 cuisine types.” For the complete list of Chicago Bib Gourmands, go to https://bit.ly/3xuD012. Shortly after announcing the Bib Gourmand list, Michelin Guide revealed the 2021 star recipients. Three stars: Alinea. Two stars: Acadia, Ever, Moody Tongue, Oriole, Smyth. One star: Boka, EL Ideas, Elizabeth, Elske, Entente, Goosefoot, Mako, Next, North Pond, Omakase Yume, Parachute, Porto, Schwa, Sepia, Spiaggia, Temporis, Topolobampo, Yügen. In New York City and Westchester County, 68 starred awards were given to restaurants, including seven new one star designations; and one new green star to Blue Hill at Stone Barns. Bib Gourmands went to 131 restaurants in this area, 30 of them first-timers. Michelin announced 40 Bib Gourmands and 23 stars for Washington, D.C., restaurants, including a green star for the Inn at Little Washington.

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Chicago Restaurant Expands to NW Ind. A Hyde Park restaurant that specializes in healthy fast food is coming to Hobart. Litehouse Whole Foods Grill plans to open at 1403B S. Lake Park Ave. across from St. Mary Medical Center. The restaurant offers wraps, salads, bowls, burritos, tacos, nachos and fettuccini alfredo bowls. “Fast food is killing people,” Litehouse Whole Foods Grill Hobart Manager Ronald Edwards said. “Instead we hope to help them live. Instead of being unhealthy, we hope to offer organic, nutritious food.” Litehouse opened its first location on East 55th Street in Hyde Park on Chicago’s South Side in 2012. It opened a second location in 2018. “I moved to Indiana and wanted to open a restaurant with healthy food around here,” he said. “The hospital employees will want something healthy. There’s nothing healthy in the area.” The restaurant is carryout-only with no dining in.

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Wine Consumption Decreased in 2020

A new report suggests that global wine consumption dropped significantly o v e r the past year— reaching its lowest level since 2002. The Paris-based International Organization of Vine and Wine announced the findings of its annual “State of the World Vitivinicultural Sector” report, and though the group billed 2020 as “a year of resilience,” as expected, it was also a year of struggles: Global consumption of wine was down 3 percent to about 6.2 billion gallons; and wine production, though up 1 percent from 2019, was also “slightly below average.” COVID-19 was a major—but not the only—culprit. “The full or partial closure of the (hospitality industry has caused a fall in sales in value, and to a lesser extent in volume, only partially compensated by the increase in wine sales via e-commerce and large retailers,” OIV wrote. “Premium wine suffered the most from the closure of restaurants and tasting rooms, while large producers that owned the off-premise channel with large partner wholesalers performed well.” -Source: Food & Wine

KOP Industries

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Food Industry News® June 2021

People Selling the Industry With Cary Miller

This month I am proud to be pictured with the owner of Kappy’s Restaurant in Morton Grove, Ill., George Alpogianis. George is also the new Mayor of Niles, Ill. As a seasoned restaurant owner and businessman, we can expect him to be sensitive to the needs of business owners in this community, while striving to improve the already robust services the Village of Niles offers to its residents. Congratulations, George!

Mike and Mikey Zuccaro, along with Mike’s brother Marc operate Care Sheet Metal & Roofing Inc., a firm offering expert repairs, re-roofing, roof inspections and new roof installations for all types for food industry businesses. Family owned and operated with four generations of roofing experience, the firm has been serving Chicagoland’s food industry for nearly 50 years. They also have a division serving South Florida. The company has an excellent reputation for integrity, honesty and value. One of our readers recently saved more than 35% by using a solution that Care offered, which another company did not. The rainy season is coming, which makes it an excellent time to have your roof issues resolved. You can see their ad on page 31 of this issue. George N. Reveliotis is the founder and managing partner of Reveliotis Law P.C., a firm that helps property owners reduce their property taxes. George’s firm has an expert team of attorneys who understand that often, property tax assessments are not always reasonable. The firm only practices in the areas of property tax law and real estate law and has experience resolving the most complex matters as well as real estate closings, property tax incentives, property tax exemptions, evictions, foreclosure defense and short sales. If you’re interested in reducing the tax burden on your property, check out the firm’s ad on page 19 of this issue and call them today. Jennifer Barrios is with Lockport, Ill.-based B and B Foods, a food-service distributor providing everything for the Hispanic menu. In addition to fresh produce, spices, dry goods and proteins, the firm is well known and respected for their pre-seasoned Mexican meats which save owners time, space and money. The family-owned firm is so successful that they’ve opened a new state-of-the-art production facility and have food-processing rooms, cold storage and distribution space available for rent. This innovative solution will save food producers money by enabling them to have the flexibility of operating in a new, professional food production and distribution facility located next to two of our area’s main highways. To learn more about the company, see their ad on page 22 of this issue. Armando Perez is the owner of Amex Pallets, a firm that was founded in 2005. Armando understands that food businesses need clean, hygienic pallets and he’s able to provide consistent supply at affordable rates. His company even buys excess pallets from its customers. You may not be aware, but there is a wood shortage now, which is causing issues for many pallet suppliers. Armando’s contacts in the pallet industry have enabled him to continue to service his customers well. If you feel your current pallet supplier may be overcharging you or giving you inferior service, contact Armando today. You can see his ad on page 2 of this issue. Jacqueline Salemme is with Get Beyond, a firm helping restaurant owners take care of everything from payroll taxes to electronic tipping, human resources support, labor law compliance and employee benefits on a simple platform. Jacqueline’s successful 10year career in the food industry has helped her understand the needs of business owners and how to solve problems for them. If you are looking to simplify operations, reduce costs, and streamline payments for your small or mid-size business, contact Jacqueline today. She is very helpful and knowledgeable.

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“We’ve worked with other brokers/consultants in the past, but none ever delivered the value that Mike and Century Energy Solutions continually does. “He is relentless in his drive to control gas and electric costs while reducing market risk. “Mike’s strategy protected our bottom line in February 2021 from the high cost spot market, we hit our budget. So while others are Nicole Makowski, left, and Century Energy worrying about how to pay hugely inflated gas bills, president, Mike Hyman I am able to maintain focus on running my business. I would recommend Mike and his Total Energy Strategy to anyone in the food industry.” – Nicole Makowski, Owner, Makowski’s Real Sausage Company

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After making it all the way to the semifinals last season, Maneet Chauhan was back with a vengeance on “Tournament of Champions II.” After weeks of dominating the wild ingredient combinations from the randomizer and going head to head with some of the most talented heavy hitters in the culinary world, Chauhan won the final round of the difficult and unpredictable culinary competition, which wrapped up in April. She earned the coveted title, $25,000 and an SUV. Throughout the action-packed tournament, host and executive producer Guy Fieri put the culinary skills of 16 of the nation’s most celebrated chefs to the test in an East Coast vs. West Coast bracket-style, single elimination competition. Adding to the intensity of the chefs not knowing who they would face in each round, or what cooking challenges they would tackle from the randomizer. Their dishes were judged by culinary experts in blind tastings as the competitors watched their critiques from backstage. Heading into the finale, “Tournament of Champions II” was the highest-rated series on Food Network to date in 2021, reaching nearly 11 million viewers with ratings doubling prior six-week benchmarks, and up 41% for the time slot from year-ago levels. “This season was like watching a pressure cooker,” said Courtney White, president, Food Network. “Audiences were captivated by the intense rivalries, redemptions and rematches. The unpredictable nature of this competition makes it so much fun to watch.” Over the course of the tournament, Chauhan won $40,000 for independent restaurants facing hardships due to the COVID-19 pandemic. "I have competed a lot, and ‘Tournament of Champions’ is one of the toughest competitions that I have ever been in,” said Chauhan. “Winning the belt this year is a validation of a lifetime of work and the choice to become a chef. After (making it to the) final four last year, I was excited for the opportunity to redeem myself. It was a true honor to compete and be given the platform to raise money for all of the restaurants I was competing on behalf of."

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Food Industry News® June 2021

Italy May Make Bad Gelato Illegal According to one Italian senator, gelato has become one of the “gastronomic symbols” of Italy, and the government is considering a serious crackdown on shops that sell inferior or even artificially fluffy versions of the iconic dessert. The Telegraph reports that six senators from the center-left Democratic and Italia Viva political parties have proposed legislation that would fine ice cream makers that add excess air to gelato to give it a fluffier texture, or who rely on artificial flavors, synthetic dyes and hydrogenated fats. If the bill passes, the only permitted ingredients would be “milk and its derivatives,” eggs, and fresh fruit, and those who are caught using artificial anything could face fines of up to about $12,030. -Source: Food & Wine

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Food Industry News® June 2021

Online Restaurant Ordering is Here to Stay, Says Report Restaurant mobile order ahead, curbside pickup and delivery services aren’t going anywhere once the COVID-19 pandemic ends as 92% of vaccinated dining customers plans to keep ordering online. Just 8% plan to return to dining in a restaurant, according to a Paytronix Systems Inc. report, “Delivering on Restaurant Rewards.” Paytronix examined February and March sales as vaccinated consumers began returning to on-premise dining and found that online sales increased along with in-store sales, according to a press release on the report. Instore sales grew by 13% and online sales grew about 3% between the first week of February and last week in March. “Digital ordering is now a key part of the customer experience and that means restaurants need to make it a priority within their own operations,” Andrew Robbins, Paytronix Systems CEO, said in the release. “Customers will continue to expect a complete digital experience in addition to an onpremises experience, not as a replacement. The challenge for restaurant brands going forward will be how to offer a consistent and personalized experience, no matter how the customer chooses to interact.” -Source: QSRWeb.com

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Food Industry News® June 2021

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Restaurant Revival BellyMelly Expands

Restaurants are speeding the addition of new menu items and bringing back some favorites in anticipation of a revival as more consumers receive COVID-19 vaccines. This includes Culver's, which put Cheesy Pretzel Bites on the permanent menu. and White Castle, which has created Birthday Cake on a Stick as it turns 100 this year. Roy Rogers, meanwhile, has debuted the Big Sky Burger and Red Lobster introduced a Nashville Hot Chicken Sandwich. -Source: Restaurant Business

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What Do They Put on Their Pizza? More than half of global pizza lovers surveyed by Technomic picked chicken and ham as their favorite pizza toppings, while pepperoni and bacon rated with 43% and 41%, respectively. The Global Foodservice Navigator Program polled consumers in 25 countries. -Source: Technomic

The company formerly known as Nestlé Waters North America today announced that it has begun operating under a new corporate name, BlueTriton Brands ("BlueTriton" or the "Company"). This announcement follows the completion of its acquisition by One Rock Capital Partners LLC, in partnership with Metropoulos & Co., from Nestlé S.A., in March. Triton is a god of the sea in classical Greek mythology. Combined with the color blue, representing water, the new name reflects the company’s role as a guardian of sustainable resources and a provider of fresh water. Moreover, BlueTriton signifies the company’s continued commitment as an independent business to sustainability and high-quality products and services. -Source: PR Newswire

Online Ordering

BellyMelly, an online food ordering service platform, recently announced that its popular restaurant technology platform will be expanding into event venues, amusement parks and sport stadiums and arenas, providing a streamlined and safe concession experience for staff and patrons. The food ordering platform is designed to help live event venues run more efficiently by utilizing QR code based mobile ordering technology—no app or registration required. Here’s how BellyMelly works: Users utilize their phone’s camera to scan a QR code on the armrest or back of the seat, which directs them to the order page. Users choose and add items from the full menu in their phone’s browser, and enter their seat number for food delivery. Without registering, users securely pay for orders and tips with their cards. The order is then brought to the user’s seat.

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Food Industry News® June 2021

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Hospitality and

Food Expos Set for Anaheim, Orlando

Clarion Events Food & Beverage Group, trade show producers of several leading restaurant and food-service industry events, has announced that the Western Foodservice & Hospitality Expo (Anaheim, Calif.) and Florida Restaurant & Lodging Show (Orlando) will take place as scheduled in August and September respectively. Free registration will be made available to qualified food-service professionals. Registration for will open in June. “While the restaurant and hospitality industry has been hit hard by the global pandemic, we are thrilled to see the light at the end of the tunnel and make plans to bring the industry together in both Anaheim and Orlando,” said Tom Loughran, vice president for the Clarion Events Food & Beverage Group. “As a way for us to support the industry, we are picking up the check and offering free registration to all qualified food-service professionals who will have access to our new education program offering five Summits as well as to the trade show floor, which will showcase industry vendors and aisles of new products and services,” he said.

Caesars to Invest $400M by 2023 in Atlantic City

Caesars Entertainment’s master plan includes remodeled room towers, new restaurants and amenities, and a focus on revitalizing the company's flagship casino-hotel, Caesars Atlantic City, on the world-famous Atlantic City Boardwalk. The first phase of the $170 million upgrades in guest room sand suites at Harrah's Resort Atlantic City and Caesars Atlantic City will debut this summer.

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Wingstop Among Fastest-Growing Chains

Big names make up the bulk of Technomic's list of the fastest-growing restaurant chains of 2020, when pandemic-era shifts toward off-premises dining favored concepts with significant takeout, delivery and drivethru programs in place. Wingstop led the Top 10 list, which also includes Sonic Drive-In, Popeyes and Jersey Mike's. -Source: Technomic

COVID’s Effect on Food-Service Packaging Restaurants traditionally judge food-service packaging on five characteristics: performance; appearance/presentation; cost; ease of use for staff; ease of use for consumers. But things have changed since the COVID-19 pandemic hit, says Ashley Elzinga, the Foodservice Packaging Institute’s director of sustainability and outreach. According to a 2020 FPI survey, the most important characteristics now associated with packaging are:  Consumer confidence in and assurance of safety;  A lower number of touchpoints (to reduce handling); the fewer the better;  Tamper-resistant packages and safety modifiers (such as outer bags and seals);  More contactless pickup, or anything aiding contact-free hand-off;  Packaging suppliers expanding lines to include more options, and getting better at what they already do;  New suppliers entering the space  A higher expectation of new, solution-providing options and materials. -Source: National Restaurant Association

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Delta Hotels by Marriott Virginia Beach Bayfront Suites has opened on the shores of the Chesapeake Bay— the first hotel on the bay with its own private beach. The 295-room, nine-story hotel focuses on delivering the fundamentals of optimal travel experience, featuring a clean aesthetic and a modern take on comfort. Guests will be able to enjoy spacious, efficiently designed one- and two-bedroom suites, a signature restaurant with an expansive outdoor patio, robust meeting and event capabilities, and desirable lifestyle amenities such as the Bayfront pool, private beach and water-sport rentals. Answering the increased interest in drive-to leisure destinations, the hotel is the latest full-service property in Marriott Bonvoy’s portfolio of 30 extraordinary brands to open in Virginia Beach, following the opening of The Cavalier Virginia Beach, Autograph Collection and Marriott Virginia Beach Oceanfront. Marriott Bonvoy now has 15 hotels in the oceanfront city under brands that include Westin, Residence Inn by Marriott and Fairfield by Marriott. Domestic travel is slated to continue to remain popular in 2021, with more than a third of Americans saying they are planning at least three domestic trips in 2021.

Two-Thirds of Americans Plan Summer Trips With summer’s arrival, it's not just the weather that's heating up. Trip- Advisor's 2021 Summer Travel Index reveals that travel is making a big comeback. Nearly half of Americans (43%) in a recent TripAdvisor survey believe travel activity will rebound within three months. With Americans no longer settling for staycations and local trips, it appears true vacation getaways are coming back en vogue. Over two-thirds of Americans (67%) are planning to travel this summer (June 1-Aug. 31), which is a 17% increase from those who traveled this spring (March 1-May 31). Millennials are the most excited to get back out there with the vast majority (72%) of the generation planning trips. Although many still plan to drive to their destination (43%), 19% plan to fly, up 4% from this spring. Globally, nearly half (48%) of travelers are planning summer trips, with more than a third (38%) staying domestic and less then one in 10 (9%) venturing internationally. Luxurious destinations like Bora Bora and Dubai topped the list of most searched international destinations in April.

june 2021 41-48.indd 46

“We know the way people travel is different right now and we’re delighted to be able to bolster our full-service offering in a drive-to leisure destination like Virginia Beach as we look ahead to the summer season,” said Jason Nuell, senior vice president, premium brands, Marriott International. “Whether travelers are seeking to relax and reset their mind at Marriott Virginia Beach Oceanfront; marvel at the storied heritage of The Cavalier, Autograph Collection; or enjoy ... Delta Hotels Virginia Beach Bayfront Suites, there’s something for everyone.” The Cavalier Virginia Beach joined Marriott Bonvoy’s Autograph Collection in 2018 after a four-year renovation reviving the 1927 landmark. Hand-selected for distinct perspectives on design and hospitality, Autograph Collection brings together independent hotels that share a passion for craft. The newly constructed 305-room Marriott Virginia Beach Oceanfront opened in summer 2020 featuring two signature restaurants, including Orion’s Roof, the hotel’s sophisticated rooftop dining experience offering guests a 360-degree view of the oceanfront. The hotel also boasts 25,000 square feet of modern meeting and event space, expansive oceanside outdoor social spaces, and sweeping views of Virginia’s pristine coastline. Guests at all three hotels can enjoy the benefits of Marriott Bonvoy, Marriott International’s award-winning travel program. Virginia Beach is a resort city on the Atlantic Ocean at the mouth of Chesapeake Bay. The boardwalk is a three-mile promenade with outdoor restaurants, hotels, arts and entertainment, museums, bike paths and more overlooking the ocean. On the boardwalk, see a 34-foot statue of King Neptune, the Roman god of the sea. Spend your day on the beach, or visit one of the many state parks. Check out the Military Aviation Museum or Old Coast Guard Station, and explore the historic homes and museums. For more info-visitvirginiabeach.com.

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Food Industry News June 2021  

June 2021 issue of Food Industry News magazine

Food Industry News June 2021  

June 2021 issue of Food Industry News magazine

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