“The only thing I like better than talking about food is eating.”
– John Walters (from the movie: “Ratatouille”)
Operators Confident Amid Challenges
Restaurant operators are maintaining a high level of confidence, despite declines in consumer confidence and a dip in February restaurant traffic amid uncertainties around tariffs and inflation, according to Rich Shank of Technomic. Seventyeight percent of operators said they have already made adaptations to protect against potential tariff impacts, and 74% feel they can handle the situation effectively. Shank notes that operators’ experience in navigating previous economic uncertainties contributes to their continued optimism. – Restaurant Business
Tech-Based Startup: ClearCOGS Raises $3.8M
ClearCOGS, a Chicago-based startup founded by former Jimmy John’s franchisee Matt Wampler and computer engineer Osa Osarenkhoe, has raised $3.8 million in new funding it will use to further develop its AI software. The software integrates with existing restaurant technology to predict labor and inventory needs using data to improve efficiency and reduce food waste. – Restaurant Business
Machine Cocktail Bar:
The
Continued Evolution of
Machine Hospitality Group’s Mastery of Mixology
Machine Hospitality Group leads the charge to bring a trifecta of dining and nightlife concepts to the near North neighborahood with the opening of Machine Cocktail Bar. The third business within a three-block radius, the local hospitality group is pioneering he former Moody Bible campus, stamping its claim on one of Chicago’s most soughtafter zip codes. Located at 213 West Institute Place in Chicago.
Machine Cocktail Bar redefines the cocktail experience with a blend of
artistry, innovation and atmosphere.
“Machine Cocktail Bar is an evolution of what Machine Hospitality Group has created over the past 14 years,” shares Brian Galati, co-owner of Machine Hospitality Group. “It’s sexy and sultry, blending an intimate yet provocative vibe. You’ll find familiar elements thoughtfully placed throughout the entire concept, from the drinks to the design. No detail was left out.
Machine Hospitality Group Owners: Chireal Jordan and Brian Galat
Beth Gibbs Honored by FBEE
The Food, Beverage Equipment
Club of Chicago recently presented its Lifetime Achievement Award to Beth Gibbs – the organization’s first female member and first female president. A partner at manufacturers rep firm Gibbs and Associates, Beth has been involved with the FBEE for decades, holding every board position and continuing to serve as the clubs treasurer. Her dedication has been instrumental in the club’s continued success, now spanning more than 80 years, with membership comprising more than 40 Chicago area food, beverage and equipment suppliers.
Beth
FBEE president, Bob Zehr (InVision Systems)
restaurants in the U.S., as well as some of the finest hotels and resorts around the world.
At Consumers Packing, we treat our customers like family, because we are one!
Local and Nationwide Distribution! Local customers in Chicago are serviced by our fleet of refrigerated delivery trucks five days a week.
Gas Char Broilers: EmberGlo’s Fire-Breathing Legend
EmberGlo’s eye-catching glowing hearth will reach a temperature of 1600° searing your meats yet preserving their natural flavor. Only EmberGlo Gas Char Broilers feature the special in shot gas burners that supply broiling heat to a durable, completely ceramic hearth. The Barbriq (ceramic bricks) transmit searing radiant heat to the meat utilizing its natural juices and creating more natural fuel. Burner jets are located along the sides, in the recessed hearth, instead of below it. This design prevents the jets from becoming clogged with dripping grease or food particles, cleaning the burner unit with exceptional temperature control. Open Hearth Gas Char Broilers feature EmberGlo’s exclusive Flare-trol system-the most effective means of flame control for open hearth broiling. When grease starts to flare up, simply flip the Flaretrol switch and a steady stream of air brings the flames under control. EmberGlo’s Open Hearth Char Broilers give that great outdoor flavor with indoor convenience. You can find their ad on page 22.
The Country Music Hall of Fame and Museum will explore the life and career of Country Music Hall of Fame member Dolly Parton in a new exhibition, Dolly Parton: Journey of a Seeker. The exhibit will focus on turning points throughout Parton's more than 60-year career where she overcame obstacles and ignored naysayers to become one of the most beloved and widely recognized celebrities across the world. The exhibit will be open from now until Sept. 2026.
Smart Operators Turn to Tec Coffee & Foods for Craveable Menu Hits
Savvy restaurant owners know that serving memorable, craveworthy food is key to customer loyalty-especially dishes that are difficult to replicate at home. That’s why many turn to Chicago-based Tec Coffee & Foods, a trusted supplier of the high-quality products including pancake and waffle mixes, syrups, mayonnaise, soup bases, dressings, barbeque sauces, coffee, and espresso.
One of Tec’s standout offerings is its Baby Bear Waffle Program, a complete solution that includes their patented Baby Bear Waffle maker and perfected waffle mixes. This easy-to-clean waffle maker delivers golden, delicious
waffles in minutes ideal for breakfast, all-day snacking, or even as the star of a signature dessert.
Tec Foods’ Baby Bear Waffle Maker
The company reports that operators are using Tec waffles as the base for eye-catching dessert creations that frequently go viral online for their indulgent presentation and flavor. With Tec Foods’ consistent quality and support, restaurants can easily serve high-margin, Instagram-worthy items that keep guests coming back.
Fix Your Roof While the Sun Is Shining
Measures for the Future.
CHEF PROFILE
K.C. Gulbro
FoxFire – 17 W. State St. Geneva, IL 60134
Birthplace: Elmhurst, IL
Current Position: Chef, Owner of FoxFire, and Chef Ambassador for Certified Angus Beef.
First Foodservice Job: Dishwasher/Busboy at Bakers Square Restaurant in Carol Stream
Favorite Food: Mom’s Lasagna.
Awards/Honors:
• Certified Angus Beef Steakhouse of the Year 2023
• Best Steak in Kane County, IL
• Best New Restaurant in Kane County, IL
• Top 10 Steakhouse in Illinois (Travel 9 Magazine).
Memorable Customers: Stevie Nicks, Kenny Chesney, Tilda Swinton, Davey Jones, and Reggie Jackson were unforgettable because of their kindness toward my staff. You’d never guess they were celebrities. Stevie Nicks loved our New York Strip, and Kenny Chesney was incredibly humble – we didn’t even realize it was him until after he paid the tab.
Worst Part of Job: Letting go of staff.
Most Humorous Kitchen Mishap: What comes to mind is when I was helping with a culinary class...I accidentally sliced off the tip of my finger. Instead of going to the hospital, the instructor and I decided to cauterize the wound with a créme brûlée torch and a spoon. The bleeding stopped, and I continued teaching. One student nearly fainted, two left the class, and I couldn’t believe we did that – but it’s all part of the joys of cooking! You do what you can to get the shift done. Favorite Food to Prepare? I love to prepare steak. Anyone can grill a steak, but doing it properly is an art. I love it because steak is universal – it transcends different cultures and brings people together.
What part of the job gives the most pleasure? Watching my staff grow professionally and seeing my customers’ families grow from young kids into the next generation of regulars. If you couldn’t be a chef, what would you be and why? I would want to work with my hands, either in landscaping or carpentry.
What is the best advice you ever received? Teach someone to do your job so you can focus on the next one. And manage yourself with mercy.
Where do you like to vacation? Anywhere my motorcycle can take me. I get lost on two wheels and let the world and stress melt away. I love Tennessee and the mountains. What do you enjoy most about FIN: It provides real insights from chefs and industry professionals, offering a valuable perspective.
Who was your greatest culinary influence? Chef Susan Maddox and Professor Jim Helmick from College of DuPage. After 15 years in the industry, they helped me see my career from a fresh perspective. Taking classes with them inspired me to reconsider how I teach and train my employees while deepening my appreciation for the hospitality industry.
Welcome to The Culinary Workshop: Where Innovation Meets Flavor
Located at 540 W. Madison in the heart of downtown Chicago, The Culinary Workshop is the ultimate test kitchen for culinary creativity and innovation. Brought to you by Sysco Foodservice, this state-of-the-art facility is designed to foster collaboration, creativity, and hands-on product development. Whether you’re a current Sysco customer or a potential partner, The Culinary Workshop is where culinary ideas come to life. With convenient access from the Metra, ‘L’ CTA lines, bus routes, and ample parking options, The Culinary Workshop is perfectly situated to welcome chefs, restaurateurs, and food industry professionals from all over the city.
from European Imports. Plus, don’t miss out on Sysco’s Home Grown program, which features locally sourced, sustainable products.
Their fully equipped kitchen is ideal for conducting product R&D, side-by-side cuttings, and menu/item conceptualization. In a collaborative, high-energy environment, you’ll have the opportunity to experiment with Sysco’s premium offerings – like the freshest produce, high-quality meats from Buckhead Meat and Seafood, and a range of specialty ingredients
At The Culinary Workshop, they encourage you to push the boundaries of flavor while tapping into Sysco’s extensive foodservice expertise. Whether you’re developing new menu items, refining a concept, or exploring unique food combinations, their space is designed to inspire and elevate your culinary creations.
This space provides convenience for those Downtown Chicago chefs and operators whose schedule does not allow them to make the trip to their world class facility in Des Plaines. The Culinary Workshop is more bespoke in nature and does not offer the full assortment as they do in Des Plaines. For that, they are happy to also invite anyone out to their state-of-the-art kitchen in Des Plaines, with warehouse tours available.
– You can find the Sysco ad on page 9.
Fox Valley Fire & Safety’s Kevin Volkening Retires After 41 Years
Kevin followed his three older brothers to Fox Valley Fire. “Hey little brother, come work for us” – or something close to that was Kevin’s opportunity to start a career at Fox Valley Fire in 1984. Kevin is the youngest of the Volkening brothers; Ken, Bruce and Dale all were working (there) at that time and also experienced long careers with Kevin being the last brother to retire.
Kevin started his training servicing fire extinguishers in our shop. Then it was his big brother, Bruce training him on Kitchen systems in the field. After Kevin was licensed he got his first service route of the north side of Chicago all the way up
WI state line. Kevin’s hard work ethic and natural friendly personality made him welcomed account after account. Thank you Kevin, and enjoy a much earned retirement.
Wholesail Streamlines Supply-Chain Payments
Paper invoices and checks still dominate the food - and - beverage supply chain, a reality that costs restaurants both money and time. Industry analysts estimate that despite the availability of digital options, more than half of all invoices and the checks that settle them still travel by mail. Lost invoices and checks is common: operators say roughly one in five invoices never reaches the accountant, with some admitting they have misplaced nearly half their bills. Despite having a reputation for being unreliable payers, 28% of restaurants say their highest payment priority is paying as fast as possible while only 12% try to “stretch out their terms.”
Against that backdrop, distributors are experimenting with customer-facing payment portals that remove paper from the workflow altogether. San - Francisco - based fintech firm Wholesail tailoring its accounts- receivable platform to the unique cadence of the food - and - beverage industry. Vendors using Wholesail report that giving buyers an online window into their open invoices accelerates collections by more than a third while slashing manual data entry for restaurants and distributors. The company has also expanded into automated onboarding and collection - efficiency tools, positioning itself as a back- office ally rather than another payment processor. As supply- chain costs climb, such operational gains are getting harder for operators to ignore.
beef measure up?
Chef Sungchul Shim, who honed his skills at the Culinary Institute of America and worked at renowned kitchens such as Le Bernadin and Per Se, has opened GUI Steakhouse in Manhattan’s Theatre District. Emphasizing the harmony between tradition and innovation, Shim is known for blending traditional Korean cuisine with modern American techniques and highlights high-quality, dry-aged beef and the use of seasonal ingredients at GUI.
– Source: Broadway World
Jet Sert Company and Jamba Introduce Jamba Singles to Go
Athenos, the leading brand in feta cheese, and Tajín, the top-selling chile-lime seasoning, are thrilled to announce their game-changing collaboration: Athenos Tajín Feta Cheese. This innovative new product fuses the creamy, tangy flavor of Athenos Feta with the bright, zesty kick of Tajín Clásico Chile Lime Seasoning to deliver a bold new flavor experience.
Jamba Singles to Go! The collaboration brings Jamba into the fast-growing stick-pack beverage category, translating the brand’s iconic smoothies into a portable, convenient powdered-drink format. The launch of Jamba Singles To Go! features three classic Jamba flavors, including Razzmatazz, Strawberries Wild, and Mango-AGo-Go. They are available at Amazon and major retailers nationwide.
Cholula, the #1 Mexican Hot Sauce in the World, brings its signature balanced heat to 11 new products that make it easy to recreate a taco truck experience at home. Crafted with authenticity, convenience and versatility, the expansion celebrates the rich heritage of Cholula. With cooking sauces that offer premium, restaurant-level flavor, seasoning mixes based on popular Latin dishes, and fan-favorite toppings, they’ll take any meal to the next level.
Signature Dishes in a Single Step: Char Crust Helps Restaurants Thrive Amid Cost Challenges
Char Crust, a specialty Chicago seasoning company that serves some of the most recognized names in restaurants, is seeing a surge in orders from operators across the country seeking smart, scalable solutions to simplify execution - saving on labor and food - while preserving quality.
Char Crust, which began in a beloved Chicago steakhouse in the 1950s, produces a highly unique seasoning that does more than provide incredible flavor to meat. In a single step, the blend creates a signature crust that seals in juices and turns plain proteins into craveable, premium-quality dishes - with no additional labor or ingredients.
“There’s no marinating, no sauce-making, no extra steps,” said Elisabeth Settimi, President at Char Crust Dry-Rub Seasonings. “The entire recipe is in the bottle. Just season and cook - and the result is juicy, flavorful proteins with a beautiful crust that delivers consistency across the board.”
Cousins Maine Lobster, the industry-leading fast-casual lobster roll brand, is expanding its Michigan footprint with the launch of a new food truck in Grand Rapids. This marks the third CML food truck and the second market for seasoned operators Hussein (Hank) Kdouh, Kdouh, Muhammed (Moe) Zahr, and Rabih Zahr, bringing the irresistible flavors of Maine lobster directly to Southwest Michigan.
The new truck also celebrates a major brand milestone as it marks their 85th unit, and they celebrated their 13th anniversary in April. Up next, their fourth CML food truck opening in Kalamazoo this June.
While Char Crust has long been a favorite among select chefs, the current economic climate has brought a new wave of attention. Operators are turning to Char Crust not only for its flavor and simplicity, but also as a labor and food cost control tool. The seasoning costs pennies per serving while generating dollars in menu pricing and cost savings on labor, training, ingredients.
“We’ve seen a 25%+ increase in orders from groups we’ve never worked with before looking for ways to reduce costs without compromising on quality, and that’s exactly what our product does,” said Settimi.
Char Crust manufactures its 12 proprietary recipes at its Chicago facility using an awardwinning blend of premium herbs and spices that has been trusted by chefs for nearly 70 years. The company specializes in helping restaurants make signature steaks, burgers, prime rib, poultry, seafood, wings and barbecue in a single step of prep.
– You can find the Char Crust ad on page 30.
The global halal food market is projected to reach USD 6,817.18 billion by 2034, growing at a 9.4% CAGR, driven by rising demand from both Muslim and nonMuslim consumers. Halal, meaning “permissible” in Arabic, refers to food prepared according to Islamic law, emphasizing cleanliness, ethical sourcing, and the exclusion of prohibited ingredients like pork and alcohol. Once limited to Muslim-majority regions, halal food is now widely available worldwide due to increasing awareness of food safety, health benefits, and ethical production, alongside a growing global Muslim population and expanded international trade.
The Balls (Le Polpette)
Author: Alfredo Ramos
ISBN-13: 979-8-35099-435-3
Bar Roma’s executive chef/partner Alfredo Ramos is thrilled to announce the launch of his first cookbook! The Bar Roma Cookbook takes readers on a flavorful journey through Chef Ramos’ culinary evolution, from childhood dreams to his rise in the restaurant world. The book blends inspiration, practical wisdom, and over 50 delectable recipes, offering insights into creating a signature menu and the art of crafting memorable dishes.
The Balls (Le Polpette) offers something for every reader. Restaurant owners gain insights into kitchen management and refining a culinary vision, while chef instructors reflect on their career lessons. Aspiring chefs will find invaluable advice on life in culinary school, internships, and the importance of selecting a kitchen culture that suits their style. Foodies and party hosts will enjoy tips and secrets for creating memorable dishes. This heartfelt tribute to the craft of cooking, mentorship, and sharing incredible meals inspires everyone – whether you’re a seasoned professional, a future chef, or a passionate foodie. The cookbook is available for purchase at Bar Roma for $35 (5101 N. Clark Street, Chicago) or online.
Peter is holding a Mile-High Dubai Chocolate Cake made with pistachio mouse with toasted shredded filo and pistachio nuts. Five-layer and individual sizes. To open an account, call Peter Kailis: 773-620-9901
• Offering Beautiful and Delicious Desserts for Every Menu.
• On-Trend Innovative Desserts.
• Delivered Fresh, Directly to Your Kitchen!
• Cakes, Pastries, Grab-and-Go, and Savory Items.
• Mile-High Family-Style Restaurant Cakes and over 300 other items available, many pre- sliced.
Direct-to-Store Delivery in the following States and Areas: Illinois, Wisconsin, Michigan, Indiana, Iowa, Missouri, Kansas City, Cleveland, Ohio, Kentucky
German Chocolate Cheesecake
Lotus Cheesecake
Mocha
White Chocolate Raspberry Mousse
Chocolatina
Chocolate Chip Cheesecake
Coconut Custard
Cannoli Cheesecake
Fighting Child Hunger in Chicago with Taste the Nation
Taste of the Nation is returning to Chicago this June, bringing together over 50 chefs, mixologists and restaurateurs for a fundraiser aimed at combating child hunger. Featuring a diverse range of Chicago’s culinary scene, from Michelinstarred establishments to casual eateries, the event supports the No Kid Hungry campaign by Share Our Strength. – Source: Eater
Kraft Heinz Tests Heinz Remix Machine at Three Chicagoland Epic Burger Locations
The Kraft Heinz Company is testing its Heinz Remix machines at three Epic Burger locations in Evanston, Northbrook, and Skokie, allowing customers to create personalized dipping sauces. Using a sleek machine shaped like the iconic Heinz Ketchup bottle, diners can choose a base (Ketchup,
Mayo, BBQ Sauce, or Ranch), add flavor boosters like jalapeño or smoky chipotle, adjust the intensity, and create their own signature sauce. The partnership aims to enhance the dipping experience for Epic Burger customers, with each location offering this exclusive feature.
Fredriksen Fire: Now Offering
CaptiveAire Fire System Services
Fredriksen Fire continues to expand its fire suppression offerings by becoming certified for CaptiveAire’s CORE and TANK fire suppression systems. The CaptiveAire certification allows Fredriksen to install CaptiveAire’s suppression systems in new restaurants and to inspect and repair existing CaptiveAire fire systems.
Fredriksen Fire is a Chicagoland leader in the fire protection industry offering Ansul System service and repairs. Fredriksen also can assist in all fire extinguisher inspection and tagging needs. Fredriksen’s leadership focuses on response times and affordability. The company leadership’s background in the hospitality industry allows Fredriksen to consistently meet the needs of food service providers that need fire protection kept up to date.
– You can find their ad on page 12.
Younger Consumers Crave Functional Beverages
Functional beverages are gaining popularity among millennials and Gen Z as alcohol consumption declines. The global functional beverages market, valued at $175.5 billion in 2022, is expected to reach $339.6 billion by 2030. Key trends include gut health, with ingredients like probiotics and fiber; athletic performance and recovery, with electrolyte drinks and antioxidant-rich options; and adaptogens, offering relaxation without alcohol’s side effects.
– Source: Forbes
Auctions and Appraisals
Boba Direct Partners with Spectrum Robotics to Launch AI-Powered Service Robot
Boba Direct has partnered with Spectrum Robotics to bring Matradee Plus, an advanced AI-powered serving robot, to the food and beverage industry – offering a practical solution to rising labor costs and staffing shortages.
Matradee Plus is designed to autonomously deliver food, drinks, and tableware in restaurants, hotels, and senior living communities. With intelligent navigation, voice interaction, customizable trays, and automatic return-to-base technology, it moves safely through crowded spaces and adapts to real-time changes in service environments.
This strategic partnership enables Boba Direct clients to access
next-generation robotic service at a reduced cost, with support for both single and mvulti-location operations. The robot helps streamline workflows, reduce staff workload, and enhance the guest experience with reliable, contactless service.
By combining technology with hospitality, Boba Direct and Spectrum Robotics are helping food and beverage operators embrace automation in a way that’s scalable, efficient, and ready for immediate deployment.
Live demonstrations are now available at Spectrum Robotics’ showroom in Elk Grove Village, Illinois, where businesses can see Matradee Plus in action and explore how it fits into their operations. See their ad on page 10.
ATTENTION CHEFS
We want to support you and tell your story. Fill out our chef profile: foodindustrynews.com/ chef-form It’s free.
GASKETS
• Strip Curtains
• Door Closers
• Door Hardware
• Heater Wire
• Hood Filters
• All Sizes
All Brands, All Sizes, Sales Below List Pricing
Approved By Many Chains
Caviar Becoming More Affordable
Caviar, traditionally seen as a luxury, is becoming more accessible as wholesale prices drop, despite its continued perception as a highend item. This trend is evident in high-end restaurants, where caviar is featured in dishes such as $68 dips and $73 egg salads.
– Source: Bloomberg
AROUND CHICAGO With VALERIE MILLER
Lawrence Kreymer – The “Waffle Prince of Chicago” Opens Fifth Location
The legendary spot for waffles in Chicago, Chicago Waffles, opens their 5th location in Lincoln Square, at 4768 N. Lincoln Ave. For over 22 years, Chicago Waffles has been serving madefrom-scratch breakfast lunch and brunch to over 10 million happy guests since 2011. The family-friendly restaurant is a Chicago staple with original locations in the West Loop on Madison Avenue, South Loop on Michigan Avenue in downtown Chicago and in Willowbrook. Known for their sweet and savory unique waffles, bold burgers and creative cocktails, Chicago Waffles takes pride in preparing their full menu from scratch, in-house daily.
From a special deep-dish waffle iron and thicker batter to produce the perfect thickness and texture for a variety of mouthwatering toppings to homemade Bloody Mary mix, the restaurant is known for a unique experience where quality comes first. Some of their menu standouts include sweet and savory waffles such as the Green Tea Matcha, Cheddar and Short Rib, Cookies & Ice Cream and Blueberry Lemon Cheesecake. Other favorites include their bold burgers such as the Chi-Town Burger, featuring an 8oz. Patty of Black Angus Beef topped high with mushrooms, onions, bacon, cheese and a sunny side up egg served on a buttery pretzel roll. To drink, Chicago Waffles offers fan-favorites including chocolate margaritas, homemade bloody mary’s and horchata. This new location welcomes guests with a brightly colored modern atmosphere, equipped with al-fresco style dining that can be indulged in the warmer months, as locations in South Loop and Oak Park additionally provide outdoor seating.
“Opening here is a major milestone for us, and we’ve been fortunate to experience such great support from this community and want to continue embracing Lincoln Square’s local dining scene,” Owner and waffle-enthusiast Gary Kreymer says. “This neighborhood has such a great atmosphere, and we can’t wait to add a little extra sweetness to it.”
Chicago Waffles offers a variety of specials at their new Lincoln Square location, including a senior citizens menu, available daily from 7 am - 10 am, offering diners a combination of breakfast favorites. Monday through Friday, kids are invited to eat for free from 12 pm - 2pm.
Additionally, Chicago Waffles offers catering with Chicago Waffles Catering Services, bringing a decade of catering expertise to the table. Complete with breakfast packages that include a variety of waffles and paired sides to choose from, and provides pick-up services seven days a week. Chicago Waffles creates unforgettable, waffle-inspired dining experiences for events of all sizes, from intimate gatherings to grand celebrations, creating an environment rich with flavor. For more info visit: chicagowaffles.com.
Old-School Italian Delis
For over a century, the IRA has ad vocated at al l l evel s f or the b est i nterests of the state' s restaurant and hosp i tal i ty communi ty. Recently, w e' ve w orked 2 4/7 to:
PRESERVE ILLINOIS TIP CREDIT, SAVING 20%-40% LABOR COSTS.
PREVENT ALCOHOL TAX HIKE IN CHICAGO, SAVING $10.6 MILLION
BLOCK CHICAGO PROPERTY TAX INCREASE, SAVING $300 MILLION.
LEGALIZE COCKTAILS TO GO CAP FEES FROM DELIVERY SERVICES
EXCLUDE RESTAURANTS FROM FTC RULE, SAVING $3.5 BILLION, OR $4,800 PER RESTAURANT
REDUCE BIPA FINES WITH LEGISLATIVES CHANGES
HELPED TO PASS INTERCHANGE FEE PROHIBITION ACT, ELIMINATING SWIPE FEES ON SALES TAX AND GRATUITY.
We ensure that you stay connected to the p ul se of the restaurant communi ty and have the resources needed to grow your b usi ness.
Lisa Gilbert
lgilbert@illinoisrestaurants.org
312.787.4000 or visit: www.illinoisrestaurants.org
Every town has one – if they’re lucky. That old-school ethnic deli where the smell of fresh-cut meats, house-made sausage, and simmering sauces brings back memories of Sunday dinners at Nonna’s.
In Chicago, one standout is Serrelli’s Finer Foods, located at 6454 West North Avenue. For over 75 years, this family-owned deli has proudly served the community with authentic Italian favorites, including their famous slowroasted Italian beef, mild and spicy sausages, and homemade meatballs.
Walking into Serrelli’s is like stepping back in time. The deli counter is filled with fresh meats and prepared specialties, while the shelves are stocked with imported pastas, sauces, tomatoes, and dry goods. They also carry a wide selection of Italian cheeses – both domestic and imported – along with frozen entrees and desserts.
CLEARLY BETTER OVEN CLEANER
• Baked-On Carbon
• Oven Interior and Glass
• Stainless Steel
• Stoves and Ranges
Hungry now? Grab a hot Italian beef, sausage, or meatball sandwich from their counter. They’re perfect to take home or enjoy right away.
The deli is open every day except Sunday and Monday and delivers flavor, history, and heart in every bite. They also operate a thriving wholesale business, supplying upscale Italian beef stands, restaurants, caterers and institutions and distributors with unmistakable, fresh quality that stands out.
Candlelite Pizza Burning Up Success Across Chicagoland
Candlelite Pizza, a Chicago favorite for over 75 years, is heating up the market with its frozen tavern-style pizzas, now available in bars, restaurants, taprooms, amusement parks, golf courses, and supermarkets across Chicagoland. Thanks to its direct distribution and low minimums, Candlelite has rapidly expanded its presence, supplying product to a wide variety of clients, in foodservice, institutional, c-store and retail segments across the local market.
Each 12-inch pizza is crafted using Candlelite’s original recipe, topped with homemade sauce, premium cheeses, fresh vegetables, and savory herbs. The lineup includes crowd-pleasers like cheese, pepperoni, and their signature white pizza.
Candlelite’s plug-and-play pizza program includes a free equipment offer for qualified accounts, making it easy for businesses to serve up quality with confidence. Operators are finding that Candlelite’s pizzas boost food sales, increase guest dwell time, and attract new patrons looking for a great bite alongside a drink.
Whether you run a busy bar, a cozy taproom, or a bustling retail store, Candlelite Pizza offers a proven way to drive profits and delight customers.
– To learn more about bringing Candlelite Pizza to your business, check out their ad on page 25.
Why ‘Done-for-You’ Platforms are the Ultimate Moneymaker for Independent Restaurants
By Sterling Douglass, Co Founder & CEO at Chowly
Independent restaurants don’t need more tools – they need more time, more revenue, and less chaos.
That’s why the future isn’t just more software – it’s smarter software. It’s done-for-you platforms.
Operators are overwhelmed managing Google, thirdparty delivery, websites, reviews, pricing, marketing, and more. Every unfinished task? Money left on the table.
That’s why the future isn’t just software – it’s done-for-you software.
The Chowly Platform works in the background to update menus, sync listings, respond to reviews, manage pricing, and drive orders – without adding to the operator’s to-do list.
When tech stops being a burden and starts running silently in the background, it becomes a true revenue engine. And when it’s integrated – so tools actually talk to each other? That’s where the magic happens.
Restaurants Using Chowly’s Platform Are Seeing:
• Higher placement on Google
• More direct orders
• Lower refund and dispute rates
• Increased ticket sizes
• More time for food, service, and staff
You shouldn’t need a tech team to grow your restaurant. Let the platform handle the digital work – so you can focus on what matters most.
BOOKSHELF
Cornhole Cookbook
Author: Frank Geers
ISBN-13: 978-1497105423
Make your backyard Corn-hole day complete with 115 epic recipes for backyard fare including appetizers, soups, salads, sliders, burgers, main dishes, desserts, and more.
Become a Cornhole culinary legend with dishes like Hot Honey Cornbread Slabs, BatterUp Beer Burgers, BBQ Chicken Skillet Dip, Shrimp Tacos,and Banana Split Sticks.
For players and fans of America’s most beloved backyard pastime, 100% Official Cornhole Cookbook will make a swish at your next outdoor gathering! Inside, you’ll find over 100 mouth-watering Cornhole-approved appetizer, sandwich, soup, salad, burger, main dish, side dish, and dessert recipes.
More than just a cookbook, you’ll discover amazing details about your favorite backyard game when you learn about its history dating back to the fourteenth century, with vibrant illustrations and fun Cornhole facts, plus the rules and regulations of professional Cornhole.
Affinity Group, a leading national food sales and marketing agency, proudly announces the launch of its new podcast, Your Bridge to Local – a dynamic audio series designed to connect foodservice professionals with the people, products, and insights shaping local market success.
Choice Hotels International, Inc. is refreshing its complimentary breakfast program at Comfort and Country Inn & Suites by Radisson as part of its broader strategy to refine and differentiate its upper midscale brands and help attract travelers. Fresh Thyme Market, a Midwestbased grocer committed to fostering healthier communities, is proud to take its dedication to quality, experience, and community to the next level. In partnership with Alive Academy, Fresh Thyme announces the launch of a custom accredited retailer education program designed exclusively for its employees. Jersey Mike’s Subs a leading franchisor of fast-casual sandwich shops announced the appointment of Charlie Morrison, an industry veteran who has driven long-term growth and international expansion at several of the world’s most recognizable restaurant brands, as Chief Executive Officer. QuikTrip expands into Indiana by opening a new travel center in Daleville at 15101 W. Commerce Rd., located along Interstate 69 at Exit 234 that will include full-service QT Kitchens featuring freshly prepared grab and go items and custom-made menu items. With this location, QuikTrip now operates more than 1,100 stores in 20 states. Smoothie King drives consistent growth momentum in QI with 13 store openings and 20 new store commitments. The new agreements span 15 different markets across 12 states,
including multi-unit deals in key markets such as Long Island, New York, and Phoenix, Arizona, further expanding Smoothie King’s national footprint. Tindle Foods announces its largest U.S. retail expansion to date, launching in over 500 grocery locations by the Kroger Family of Stores, including Fred Meyer, Ralphs, and Smith’s. This rollout celebrates a 9-fold increase in Tindle’s U.S. retail presence in the last 12 months, as Tindle Chicken is now sold in over 1,300 stores. The first Hyatt Studios Hotel recently opened in Mobile Alabama, marking a New Chapter for Upper-Midscale Extended Stay Travel. Hyatt’s upper-midscale extended stay brand debut offers a sleek, apartment-style experience; 40 more hotels expected by 2027. The 500 largest restaurant chains in the U.S. experienced a slowdown in sales performance, increasing by just 3% in 2024, according to Technomic’s newly released 2025 Top 500 Chain Restaurant Report. Weakening sales momentum for several top-ranked chains proved to be a key reason the Top 500 fell short of growth results from recent years. The Vanguard Hotel, Autograph Collection opens in Ann Arbor, adjacent to the University of Michigan, providing an upscale, full-service lifestyle experience. Every aspect of the hotel has been thoughtfully curated to reflect and respect the heritage of the city’s esteemed university while offering world-class hospitality. The Villa Group Beach Resorts & Spas announced that six of their resorts have been nominated for the third consecutive year to the 2025 Condé Nast Traveler Readers’ Choice Awards. This achievement reflects their more than 30 years of dedication to excellent service, and the loyalty of their guests.
• Custom Refrigerated and Dry-Freight Truck Bodies
• Custom Refrigerated Van Interiors
• Liftgate Installation and Distribution
Coffee Update
Over the past 9 months, there have been significant increases with the costs associated with producing and delivering coffee products. The increases are primarily driven by global factors including:
• Extreme commodity market volatility
• Rising costs in commodity financing and logistics
• Increased raw material and packaging costs
Arabica and Robusta coffee futures both broke all-time highs in February 2025. Arabica market is up 75% since July 1, 2024. Supply chain costs increase by 136% as material values have more than doubled (storage, finance and insurance). Looking ahead, 2025 Arabica/Robusta is forecasted to have an up to 8.5 million 60kg bag global supply deficit. Differentials (cost above commodity market price) remain elevated in most primary origins, especially Brazil. Restaurateurs are encouraged to increase prices. Roasters such as Lavazza, Illy, Nestlé and Douwe Egberts maker JDE Peet’s are currently in talks with retailers about passing on costs from a near doubling of Arabica coffee prices over the past year, according industry sources. Review the pricing of your coffee right down to your price per ounce and then, increase prices accordingly including the dairy and sugar additives, with your coffee supplier. To get rebates on your coffee purchases and other items you purchase every week, consider joining GARC.
– You can find the GARC ad on page 19
Marriott Bonvoy is delighted to announce a dynamic partnership with multiple James Beard Award-winning Mexican chef, New York Times best-selling author, and culinary ambassador, Pati Jinich. The collaboration celebrates the rich tapestry of Mexican cuisine and offers Marriott Bonvoy members opportunities to engage with Pati through rich gastronomic experiences.
Increase Your Summer Sales with Italian Ice, Gelato and Spumoni
Chicago-born Donnie J. Madia has mastered the art of collaboration to execute his unerring instincts for style, atmosphere and hospitality. His unique blend of visionary inspiration, attention to detail and sense of unlimited possibilities informs all he touches, as evidenced in Blackbird, Avec, The Publican, The Violet Hour, Big Star, Publican Quality Meats, Dove’s Luncheonette, Publican Quality Bread, Café Cancale, Publican Tavern O’Hare.
Women in Hospitality Conference Returns In Fall
Last year, something powerful happened in Madison. Hundreds of women – and men – gathered for the inaugural Women in Hospitality Conference, hosted by the Wisconsin Restaurant Association. What unfolded was more than a professional development event. It was a day of meaningful conversations, candid insights, shared challenges, and renewed energy.
On October 20, the conference returns for its second year, continuing its mission to recognize the contributions of women in the restaurant and hospitality industry while fostering the growth of future leaders. The event offers a mix of keynote speakers, breakout sessions, and informal networking that brings together voices from
all corners of the industry – operators, entrepreneurs, suppliers, and those just beginning their careers.
A standout moment is the recognition of the “Top 20 Women to Watch,” a powerful reminder of the talent and impact being made across Wisconsin.
Importantly, this is not an event only for women or executives. It’s for anyone looking to grow their leadership potential. The Women in Hospitality Conference is helping to shape a stronger, more connected future for Wisconsin’s hospitality community.
More information, including sponsorship opportunities, is available at: www.wirestaurant.org/wihc.html
Chef Fernando Ruiz, a three-time Food Network Champion and former inmate, cofounded a non-profit with Ralph Martinez to offer culinary courses in prisons. He uses his experience to guide inmates through their reintegration journey, offering hope and employment at Escondido, a restaurant in Santa Fe that acts as a haven for those seeking a fresh start.
– Source: KRQE-TV
Energy Costs Hammer the Food Industry –Century Energy Offers a Solution
Over the years, energy costs – especially in Illinois – have soared, putting serious pressure on profit margins for food and food-related businesses.
With long operating hours and power-hungry electric and gas equipment, restaurants, supermarkets, food processors and manufacturers are particularly vulnerable to high energy consumption and rising costs.
every deregulated market in the United States is that company.
The only real way to control energy expenses is by working with a company that understands the unique needs and seasonal patterns of the food industry – and has proven experience in securing substantial savings, often in the double digits.
Century Energy Solutions, the only firm specializing in serving food businesses in
Founded more than a decade ago, with over 100 years of industry expertise, Century Energy Solutions has helped countless food businesses save millions through smart hedging and strategic energy decisions.
In today’s climate, Energy is no longer a background expense – it’s a key figure on your profit and loss statement.
To see whether Century Energy Solutions can help your business save, contact Mike Hyman. You can see his ad on page 19 of this issue. Mike’s expertise, integrity, and resultsdriven approach have earned him an excellent reputation in the commercial food sector. – Find the Century Energy Solutions ad on page 19.
The Fourth –Annual Digital Transformation in Fast Casual & QSR Summit
June 17-18, 2025 – The Westin Chicago (Lombard, IL)
Join 150+ of the restaurant industry’s top decision-makers at the fourth-annual Digital Transformation in Fast Casual & QSR Summit – the original QSR event where innovation meets real-world execution. Taking place at The Westin Chicago Lombard, this exclusive gathering brings together GMs, VPs, C-level executives, and technology leaders to explore how brands are leveraging digital solutions to elevate guest experience, streamline operations, and drive long-term growth.
Unlike traditional expos, this Summit is designed for peer-to-peer learning, strategic connections, and meaningful meetings with pre-qualified, privately invited sponsors who are aligned with your brand’s goals.
Food Industry News subscribers are eligible for highly discounted passes. To reserve your spot or learn more, email operations@industrynow.io or call 604-487-2365.
Attendees will hear case studies and firsthand insights from leaders like Troy Hooper (CEO, Hot Pallet America), Alice Crowder (CMO, Krispy Krunchy Chicken), and Tony Darden (COO, Portillo’s), covering topics like operational efficiency at scale, building future-ready tech stacks, and data-driven decision-making.
Starving for more online sales?
Food Photo Studio Page 14
ADVERTISING
Food Industry News
630-283-0038
847-699-3300
View Outdoor 312-241-1303
AIR CONDITIONING-SYSTEMS CLEANING
Olympia Maintenance
AIR FILTERS-SALES & SERVICE
708-344-0344
Olympia Maintenance 708-344-0344
APPETIZERS
Candelite Frozen Pizzas Page 25 224-567-0994
ARCHITECTS
Sarfatty Associates 847-920-1100
ARIEL LIFTS
Voss Equipment 708-596-7000
ARTIFICIAL INTELLIGENCE(AI) CONSULTANTS
IT Impact Inc 312-806-7438
ASIAN FOOD PRODUCTS
Kikkoman Sales USA Page 45 630-954-1244
ASSOCIATIONS
GARC Page 19 847-824-6941
Illinois Restaurant Association Page 22 312-787-4000
Wisconsin Restaurant Association 608-216-2809
ASSOCIATIONS & TRADES
Specialty Food Show 212-482-6440
ATTORNEYS
Reveliotis Law PC Page 31 312-230-0160
AUCTIONS
Rick Levin & Associates Page 28 312-440-2000
AUCTIONS & LIQUIDATIONS
K & L Liquidation Page 19 847-854-9913
AWNINGS & CANOPIES
Chesterfield Awnings Page 20 708-596-4434
AWNINGS - SALES & SERVICE
Thatcher Oaks Awnings Page 03 630-833-5700
Bulldog Packaging Page 40
BAKERS-WHOLESALE
Il Mulino di Valenzano Bakery Page 03
Lezza Spumoni & Desserts Page 27
630-458-1152
847-671-5216
708-547-5969
Today’s Temptations Page 32 773-385-5355
Eli’s Cheesecakes 773-736-7417
Ideal / Jarosch Bakery 773-631-6897
JR Dessert Bakery 773-465-6733
BAKERY-PRODUCTS
Chef’s Kitchen/Dearborn Page 46 773-801-1600
Instantwhip Chicago Page 16 773-235-5588
BAKLAVA
Libanais Sweets
BANKING- COMMERCIAL
847-329-5060
Fifth Third Commerical Bank Page 14 847-757-1885
BANNERS & POSTERS
Accurate Printing
BAR STOOLS
Chicago Booth Page 10
708-824-0058
773-378-8400
Seating Hub Page 48 773-373-0035
Trendler Inc 773-255-4407
Waco Manufacturing 312-733-0054
BAR SUPPLIES
Ramar Supply Co Page 26
708-233-0808
Schultz Supply 708-652-2020
BATCH FREEZERS
Kool Technologies Page 40
BBQ SAUCE
Ken’s Foods
630-483-2256
800-633-5800
Pigchaser BBQ Sauce 847-223-0493
BBQ SAUCE- RUBS & SEASONINGS
Pork Mafia Inc
BEEF
312-543-5368
773-376-8280
MacCARB Page 40
BEVERAGE PROGRAMS
Big Shoulders Coffee Page 23
877-427-2499
312-846-1439 BEVERAGES
Boba Direct Page 10
BOBA DRINK SUPPLIES
Boba Direct Page 10
866-4US-BOBA
866-4US-BOBA BOOTHS
Chicago Booth Page 10
Waco Manufacturing
773-378-8400
312-733-0054
CAKES & DESSERTS
Chicago Sweet Connection Page 17
773-283-4430
Eli’s Cheesecake 773-736-7417
CALAMARI
Fisherman’s Pride Page 41 800-543-2110
CANNOLI & CANNOLI PRODUCTS
Lezza Spumoni & Desserts Page 27 708-547-5969
CARPET CLEANING
Sexton Group Floor Care Page 43 847-827-1188
CARRY OUT PACKAGING
Bulldog Packaging Page 40 630-458-1152
CARRYOUT & CATERING PACKAGING
Alfa Restaurant Supply 773-588-6688
CASH & CARRY OUTLETS
Chef’s Kitchen/Dearborn Page 46 773-801-1600
CHAIRS
Dearborn Sourcing LLC
312-243-6214
Trendler Inc 773-255-4407
CHAIRS-COMMERCIAL
Chicago Booth Page 10
773-378-8400
Seating Hub Page 48 773-373-0035
Waco Manufacturing 312-733-0054
CHARCUTERIE ITEMS
Specialty Food Show 212-482-6440
CHEESECAKES
Eli’s Cheesecakes 773-736-7417
CHEESES
Wiscon - Caputo Cheese Page 11 708-450-0074
Specialty Food Show 212-482-6440
CHICKEN-PROGRAMS
FSI/Foodservice Solutions
CHILI
Bistro Soups (Div of Vienna Beef)
CLASSIFIED ADVERTISING
Food Industry News
CLEANING PRODUCTS
847-719-6088
773-278-7800
847-699-3300
C-Soap a div of CSI Coker Service Page 22 888-908-5600
SuperClean 847-361-0289
CLEANING SERVICES
Cruz’s Cleaning Services Page 20 630-379-3732
CO2
MacCARB Page 40 877-427-2499
COFFEE ROASTERS
Big Shoulders Coffee Page 23 312-846-1439
Tec Foods Inc 773-638-5310
Tugboat Coffee 630-390-6613
COFFEE SHOP PRODUCTS
Boba Direct Page 10 866-4US-BOBA
COMPRESSED GAS
MacCARB Page 40 877-427-2499
CONDIMENTS
Pigchaser BBQ Sauce
847-223-0493
Rollicking Buckaroo Pepper Jam 415-737-5265
CONSULTANTS - BBQ
Pork Mafia Inc 312-543-5368
CONTRACT LABOR PROVIDERS
Midway Staffing Page 29 708-397-8800
CONTRACT MANUFACTURING
Bistro Soups (Div of Vienna Beef) 773-278-7800
COOKING EQUIPMENT
Ramar Supply Co Page 26 708-233-0808
Berkel Midwest 800-921-9151
COOKING EQUIPMENT-REPAIR
Mr Appliance of West Loop Page 14 312-626-5467
Berkel Midwest 800-921-9151
CORNED BEEF
Papa Charlie’s Page 12 773-522-7900
Wichita Packing Company Inc Page 31 312-421-0606
CORNED BEEF-FRESH
Vienna Beef
CORPORATE GIFTS
Vienna Beef
CRACKERS
Specialty Food Show
CREDIT CARD PROCESSING
CUSTOM MEAT PRODUCTS
Wichita Packing Company Inc Page 31 312-421-0606
DAIRY-DISTRIBUTOR
Instantwhip Chicago Page 16 773-235-5588
DATABASE SOFTWARE CONSULTING
IT Impact Inc 312-806-7438
DESSERT SUPPLIES
Fox Valley Farms 630-231-3005
DESSERTS
Chicago Sweet Connection Page 17 773-283-4430
Eli’s Cheesecakes 773-736-7417
Fox Valley Farms 630-231-3005
DESSERTS-WHOLESALE
Lezza Spumoni & Desserts Page 27 708-547-5969
DIRECT MAIL PROGRAMS
Food Industry News 847-699-3300
DISHWASHING & CHEMICALS
C-Soap a div of CSI Coker Service Page 22 888-908-5600
DISINFECTING SERVICES
Sexton Group Floor Care Page 43 847-827-1188
DISPOSABLE PACKAGING
Berkel Midwest 800-921-9151
DRAM SHOP INSURANCE
Heil & Heil Insurance Agency Page 16 847-866-7400
Serpe Insurance Page 24 773-871-0809
DRAPERIES-CLEANING
Sexton Group Floor Care Page 43 847-827-1188
DUCT CLEANING
Enviromatic Corp of America Page 04 800-325-8476
Olympia Maintenance 708-344-0344
EGGS
Meadowbrook Egg & Dairy Company 773-523-8861
ELECTRONIC ORDERING SYSTEMS
Infi USA 888-857-9831
EMPLOYEE HANDBOOKS
Employco US 630-920-0000
ENERGY BROKER
Century Energy Solutions Page 19
ESPRESSO-COFFEE
773-278-7800
773-278-7800
212-482-6440
CardConnect-Clover Systems 224-325-4466
CREPE BATTER
Tec Foods Inc
773-638-5310
630-817-3164
Big Shoulders Coffee Page 23 312-846-1439
ETHNIC FOODS
Kikkoman Sales USA Page 45 630-954-1244
FAUCETS - COMMERCIAL
The Faucet Professionals Page 18 847-282-0075
FILTERS-EXHAUST SYSTEMS
Olympia Maintenance 708-344-0344
FIRE SUPRESSION SYSTEMS
Fredriksen Fire Equipment Co Page 12
630-595-9500
Fox Valley Fire & Safety 847-695-5990
FIRE-EXTINGUISHERS
Fredriksen Fire Equipment Co Page 12 630-595-9500
Fox Valley Fire & Safety 847-695-5990
FLOOR INSTALLATION & MAINTENANCE
Sexton Complete Floor Care Page 43 847-827-1188
FOOD DISTRIBUTORS
Anichini Brothers Page 29 312-644-8004
Chef’s Kitchen/Dearborn Page 46 773-801-1600
Christ Panos Foods Page 07 630-735-3200
Devanco Foods Page 06 847-228-7070
Olympia Food Industries Page 47 847-349-9358
Performance Foodservice Page 13 630-896-1991
Sysco Foodservice Chicago Page 09 847-699-4866
B & B Food Services 815-834-2621
Chef’s Quality Meats 708-333-0880
Tec Foods Inc 773-638-5310
FOOD PHOTOGRAPHY
Food Photo Studio Page 14 630-283-0038
FOOD PLANT STAFFING & LABOR
Midway Staffing Page 29 708-397-8800
FOOD PRODUCTS
Christ Panos Foods Page 07 630-735-3200
Devanco Foods Page 06 847-228-7070
Olympia Food Industries Page 47 847-349-9358
Wiscon - Caputo Cheese Page 11 708-450-0074
Neil Jones Food Company 800-543-4356
Specialty Food Show 212-482-6440
FOODSERVICE EQUIPMENT
Berkel Midwest
Thunderbird Food Machinery 866-451-1668
FOODSERVICE EQUIPMENT-REPAIR
CSI Page 19 888-908-5600
Berkel Midwest 800-921-9151
Ice Solutions 24 847-987-9738
FOODSERVICE- LAYOUT & DESIGN
Losurdo Inc 630-833-4650 Sarfatty Associates 847-920-1100
FOODSERVICE-EQUIPMENT
FOODSERVICE-SUPPLIES
REAL ESTATE LAW
Reveliotis Law PC Page 31 312-230-0160
REFRIGERATION
Redco Foodservice Equipment 800-722-5460
REFRIGERATION EQUIPMENT REPAIR
CSI Page 19 888-908-5600
Kool Technologies Page 40 630-483-2256
Mechanical 24 Page 18 847-987-9738
REFRIGERATION SERVICE
Ice Solutions 24 847-987-9738
REFRIGERATION-EQUIP/COMMERCIAL
Custom Cooler & Freezer Page 04 630-879-3131
RESTAURANT CLEANING SERVICE
Cruz’s Cleaning Services Page 20 630-379-3732
RESTAURANT CONSULTANTS
Stanovich Hospitality 708-359-1911
RESTAURANT EQUIP MANUFACTURERS
EmberGlo Page 22 866-705-0515
RESTAURANT EQUIPMENT
Wood Food Systems Page 03 847-949-9663
Berkel Midwest 800-921-9151
FSI/Foodservice Solutions 847-719-6088
Losurdo Inc
RESTAURANT EQUIPMENT & SUPPLIES
630-833-4650
Custom Cooler & Freezer Page 04 630-879-3131
Federal Supply USA Page 23 847-623-1310
Ramar Supply Co Page 26 708-233-0808
Alfa Restaurant Supply 773-588-6688
Berkel Midwest 800-921-9151
Schultz Supply 708-652-2020
RESTAURANT EQUIPMENT PARTS
CSI Page 19 888-908-5600
Berkel Midwest 800-921-9151
RESTAURANT EQUIPMENT REPAIR
CSI Page 19 888-908-5600
RM Services Page 10 331-300-7955
Up ‘N Adam Service & Supply Page 45 877-876-2326
Berkel Midwest 800-921-9151
RESTAURANT EQUIPMENT REPAIR SERVICE
Mr Appliance of West Loop Page 14 312-626-5467
Berkel Midwest 800-921-9151
Major Appliance Service 708-447-4100
RESTAURANT EQUIPMENT-NEW & USED
K & L Liquidation Page 19 847-854-9913
March Quality Used & New Equip Page 15 800-210-5895
Berkel Midwest 800-921-9151
RESTAURANT INSURANCE
Society Insurance 888-576-2438
RESTAURANT REAL ESTATE SALES
John Moauro/Realty Executives
708-921-4939
Nick Dibrizzi/Coldwell Banker 708-562-9328
Ted Aretos/ Eatz & Associates 815-761-8334
RESTAURANT-DESIGNERS
Losurdo Inc 630-833-4650
Sarfatty Associates 847-920-1100
RIBS - RAW
Wichita Packing Company Inc Page 31 312-421-0606
ROOF TOP GREASE CONTAINMENT SYSTEMS
Enviromatic Corp of America Page 04 800-325-8476
ROOFS-SALES-REPAIR & MAINTENANCE
Care Sheet Metal & Roofing Page 08 708-387-9784
RUBS
Char Crust Page 30 773-528-0600
SALAD-DRESSINGS
Ken’s Foods 800-633-5800
SALAD-DRESSINGS & OILS
Columbus Vegetable Oils Page 21 773-265-6500
Tec Foods Inc 773-638-5310
SANITATION CERTIFICATION
Illinois Restaurant Association Page 22 312-787-4000
SANITATION CLASSES
Badger Food Service Consulting Page 06 262-902-2947
SAUSAGE
Anichini Brothers Page 29 312-644-8004
Crawford Sausage 773-277-3095
Vienna Beef 773-278-7800
SAUSAGE PRODUCTS
Wichita Packing Company Inc Page 31 312-421-0606
SCALES
Berkel Midwest 800-921-9151
SCALES-SALES & REPAIR
Accurate Scale Company 773-847-1820
SEAFOOD
Fisherman’s Pride Page 41 800-543-2110
SEASONING BLENDS AND RUBS
Rollicking Buckaroo Seasoning Blends 415-737-5265
SEATING
Seating Hub Page 48 773-373-0035
Dearborn Sourcing LLC 312-243-6214
Trendler Inc 773-255-4407
Waco Manufacturing 312-733-0054
SELF-SERVICE ORDERING KIOSKS
Infi USA 888-857-9831
SERV SAFE FOOD SAFETY CERTIFICATION
Badger Food Service Consulting Page 06 262-902-2947
SEWER(MAINT)-RODDING & JETTING
Tierra Environmental Page 46 888-551-1998
SHAKE MIX
Fox Valley Farms 630-231-3005
SHORTENING
Columbus Vegetable Oils Page 21 773-265-6500
SLICERS - AUTOMATED
CES Nationwide Page 42 773-533-3333
Berkel Midwest 800-921-9151
SLICERS-SALES & SERVICE
Berkel Midwest 800-921-9151
SOFT DRINKS
PepsiCo Foodservice 773-893-2319
SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES
Kool Technologies Page 40 630-483-2256
SOFT SERVICE MIX
Fox Valley Farms
SOFTWARE PROGRAMS - CUSTOM
IT Impact Inc
SOUP BASES
Tec Foods Inc
SOUPS
Bistro Soups (Div of Vienna Beef)
630-231-3005
312-806-7438
773-638-5310
773-278-7800
Vienna Beef 773-278-7800
SPECIALTY FOODS DISTRIBUTOR
Specialty Food Show 212-482-6440
SPICES
Tec Foods Inc 773-638-5310
SPICES & SEASONING BLENDS
Char Crust Page 30 773-528-0600
SPIRITS
R Jelinek Midwest Page 28
SPREADS - DIPS - GLAZES
708-691-3895
Rollicking Buckaroo Pepper Jam 415-737-5265
STAFFING AGENCIES
Midway Staffing Page 29 708-397-8800
STEAKS
Consumers Packing Co Page 05
STEAM CLEANING
Olympia Maintenance
SUPERMARKET EQUIPMENT
708-345-6780
708-344-0344
CES Nationwide Page 42 773-533-3333
Berkel Midwest 800-921-9151
SUPERMARKET EQUIPMENT REPAIR
Up ‘N Adam Service & Supply Page 45 877-876-2326
Berkel Midwest 800-921-9151
SUPERMARKET- EQUIPMENT/ NEW & USED
Berkel Midwest 800-921-9151
TABLES - DINING ROOM
i2i Design Page 06
TABLES-ALL TYPES
TAX PAYMENTS
Cook County Treasurers Office
TEST KITCHEN SERVICES
847-890-9684
Chicago Booth Page 10 773-378-8400
Waco Manufacturing 312-733-0054
TAMALES
Supreme Frozen Products
TAX APPEALS (PROPERTY)
312-443-5100
B & B Food Services 815-834-2621
THEATERS AND VENUES
Onesti Entertainment Corporation
773-622-3777
Reveliotis Law PC Page 31 312-230-0160
Food Industry News 847-699-3300
TRADE SHOWS & EVENTS
National Restaurant Association 864-699-6435
Demonstrate consistent presence with your best prospects. Advertise in:
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From Trend to Transformation: Off-Premises Dining Essential for Restaurant Consumers, Operators
Nearly 75% of all restaurant traffic now happens offpremises,meaning that almost 3 out of 4 restaurant orders are taken to go. New data from the National Restaurant Association’s 2025 Off-Premises Restaurant Trends report highlights how off-premises dining has become both a consumer preference and business essential, with the convenience and availability of takeout, delivery, and drivethru now deeply embedded in everyday life.
“Off-premises dining has become a key revenue driver and an essential way to engage consumers,” said Dr. Chad Moutray, Chief Economist at the National Restaurant Association. “It now accounts for a larger share of sales for 58% of limited-service and 41% of full-service operators compared with 2019 – providing a critical path to restaurant resilience and growth despite ongoing economic pressures.”
The Organic Spices Market is poised for robust expansion, expected to grow at a compound annual growth rate (CAGR) of around 4.3% over the forecast period, increasing from USD 11,903 million in 2025 to USD 18,134 million by 2035. This growth is driven by a surge in consumer preference for clean-label, natural products, heightened health awareness, and the evolving global culinary landscape. – Future Market Insights, Inc.
‘Sushi/Shabu’ continued from front page
illuminated crystal cube and animated light boxes provide enticing backdrops to capture Instagram worthy moments.”
Their Jason mascot, limited-edition merch, and influencer collaborations have made them a recognizable lifestyle brand, especially in Chicago’s Chinatown and surrounding Chicagoland neighborhoods.
About the Founder – Jason Chooi, founder and president of Sushi Plus and Shabu Plus, was born in the mountain town of Ipoh, Malaysia. Immigrating to New York in 2000 without speaking English, Jason worked his way up through the restaurant industry, eventually landing in Chicago. Inspired by rotary sushi from his childhood and the need to make Asian cuisine more accessible and exciting in America, he launched Sushi Plus in Aurora, Ill. in 2013. Through hard work, vision, and community connection, he has grown the brand into a staple of Chicago’s food scene. Jason’s story is one of resilience, passion, and a deep love for food and culture.
Chipotle is expanding its international footprint with plans to enter Mexico for the first time, according to a company announcement. Alsea, S.A.B. de C.V. is set to open the first Chipotle location in Mexico in 2026. This move follows Chipotle’s first international development agreement signed in 2023, which has since led to openings in Kuwait, the United Arab Emirates, Canada, the United Kingdom, and France. – Source: fesmag.com
Faster, Better, Most Cost-Effective. SoyStep floors resin-rich and installed in one step for faster installation and cure time. The result is the highest quality epoxy floors available, designed to last years with minimal maintenance.
SoyStep is a superior composition of quartz chips blended with our proprietary epoxy resin. The odorless mixture gets troweled to a 3/16” layer over existing tile, wood or concrete surfaces. The finished surface is slip resistant, waterproof, non-porous and very durable. A floor will not trap odors, and eliminates the need to clean or repair grout.
Top
U.S.
Counties Most at Risk for Tornado Damage in 2025
Top U.S. Counties Most at Risk for Tornado Damage in 2025
Tornado frequency across the US varies, and some counties are in more danger than others. As the 2025 tornado season sets off, Home Gnome uncovered which U.S. counties are most at risk for tornado damage.
Tornado frequency across the US varies, and some counties are in more danger than others. As the 2025 tornado season sets off, Home Gnome uncovered which U.S. counties are most at risk for tornado damage.
“Tornadoes actually form from the ground up, not from the cloud down,” explains Dr. Jana Houser, associate professor of meteorology at The Ohio State University.
“Cities and hills offer no protection, and tornadoes can strike anywhere.”
“Tornadoes actually form from the ground up, not from the cloud down,” explains Dr. Jana Houser, associate professor of meteorology at The Ohio State University. “Cities and hills offer no protection, and tornadoes can strike anywhere.”
Top 10 Most Vulnerable Counties
Top 10 Most Vulnerable Counties
1. Cook County, IL
1. Cook County, IL
Space Fermentation Alters Miso Flavor
6. Collin County, TX
2. St. Louis City, MO
2. St. Louis City, MO
7. St. Louis County, MO
3. Jackson County, MO
3. Jackson County, MO
8. Johnson County, KS
4. Harris County, TX
4. Harris County, TX
9 Wyandotte County, KS
5. Sedgwick County, KS
5. Sedgwick County, KS
10. DuPage County, IL
Texas, Kansas, Oklahoma, Missouri, and Illinois average some of the highest tornado counts in the country, according to the National Weather Service Storm Prediction Center. These states dominate the top 100 most vulnerable counties, with 19 Texas counties, 8 Kansas counties, and 10 each from Oklahoma and Missouri, as well as 12 from Illinois.
Texas, Kansas, Oklahoma, Missouri, and Illinois average some of the highest tornado counts in the country, according to the National Weather Service Storm Prediction Center. These states dominate the top 100 most vulnerable counties, with 19 Texas counties, 8 Kansas counties, and 10 each from Oklahoma and Missouri, as well as 12 from Illinois.
A study on miso fermentation conducted on the International Space Station (ISS) revealed significant differences in flavor, texture, and microbial composition compared to Earth. The space-fermented miso developed a distinct “nutty” and “roasted” flavor, attributed to higher temperatures and increased pyrazine levels. This research highlights the potential for unique culinary applications in space.
– Source: Food & Wine
Craveworthy,
Jon
Taffer
Join in Strategic Venture
Multi-restaurant platform company, Craveworthy Brands (“Craveworthy”) and Taffer’s Tavern, one of the first full-service pub franchises founded by award-winning hospitality expert, author, and “Bar Rescue” television host and executive producer Jon Taffer, have established a strategic joint venture to unlock new growth opportunities and further elevate the brand experience nationwide.
Built on a mutual commitment to putting people first, the partnership mixes Craveworthy’s proven expertise in restaurant growth with Taffer’s star-powered market presence to propel its operations and create a bold, joint vision for the future of hospitality. The full-service concept joins Craveworthy’s diverse lineup of 17 brands, alongside its recent additions Ndamukong Suh’s Kinnam ō ns and Shaquille O’Neal’s Big Chicken.
Taffer’s Tavern is the quintessential modern-day tavern: a warm, inviting gathering place where old friends can reconnect, and new memories are made. Designed with the charm of traditional ‘Old-World’ pubs and built for today’s dining experiences, Taffer’s redefines comfort food and favorite classic cocktails through innovation, flavor, and unmatched hospitality.
In addition to its focus on strengthening restaurant operations, Craveworthy will continue to scale the company’s national footprint through a franchise program rooted in a hospitality-first approach, culinary innovation, and operational ease. With proven systems, advanced technology, and a streamlined model, the brand presents a compelling opportunity for other experienced restaurant operators and aspiring entrepreneurs looking to enter the industry.
Craveworthy is rooted in operational excellence, and when it comes to standout operators in the bar space, few are more respected than legend Jon Taffer. Blending a modern take on the traditional tavern with a low-overhead design and an exceptional guest experience, the concept is backed by Taffer’s Tavern’s proven track record and Craveworthy’s industry-leading support.
Chicago Gourmet Raises the Game with Culinary Festival Featuring
Invesco QQQ
Ladies and Gentlemen, Start Your Appetites! One of the nation’s top food festivals, Chicago Gourmet, is hitting the field this fall for the ultimate culinary experience. This year’s theme, “Step Up To The Plate,” celebrates the best in food and sports, with all-star chefs, big-time bites, and championship-level sips. New to the lineup, Invesco QQQ joins as the title sponsor, alongside founding sponsor Illinois Restaurant Association and longtime presenting sponsor Southern Glazer’s Wine & Spirits.
Chicago Gourmet 2025 will feature a full roster of sportsinspired events set to take place on the Harris Theater Rooftop at Millennium Park and iconic sports venues located throughout the city. Additional FUN, The new pre-game events in 2025, plus the complete chef lineup, detailed event information, and ticket sales, will be announced this summer at chicagogourmet.org.
Teens’ Food, Drink Prefs Shift
Teen beverage preferences are shifting, as emerging brands like Dutch Bros and 7 Brew gain traction among younger consumers, according to a new survey from Piper Sandler. Starbucks still leads with a 51% preference in the category and Dunkin’ remains second with a 10% preference. Chick-fil-A retained its top spot in the food category with 17%, followed by McDonald’s and Chipotle Mexican Grill.
– Source: nrn.com
Sweet Heat: Gluten-Free Sriracha and Teriyaki Glaze
Honey Sriracha Tossing Sauce
In a large skillet or saucepan, pour in Teriyaki Glaze over medium heat. Heat until bubbling, whisking constantly. Add honey and Sriracha Sauce, and continue whisking until sauce is reduced to a glaze. Remove from heat and whisk in the butter cubes slowly until melted. Once cool, transfer to a plastic container with a snap on lid. Sauce will hold for several days and can be scaled to desired quantity for production. Adjust Sriracha sauce depending on desired degree of heat.
“The
KOA Report Reveals Strong Growth in Camping Industry
Camping has continued to evolve to meet the needs of the influx of new and experienced outdoor enthusiasts in the wake of the Covid pandemic. Despite these changes, one thing remains clear: camping remains an affordable travel option. This insight comes from a new report by Kampgrounds of America, Inc. (KOA). The Camping & Outdoor Hospitality Report, highlights the industry’s resilience, even amid economic uncertainty.
Today, one-in-four leisure travelers consider themselves campers,” said Toby O’Rourke, president and CEO of KOA. “We’ve seen tremendous growth in participation over the past five years. While camping was down slightly year-over-year, we anticipate a resurgence in returning travelers to camping this year, with 72% of campers believing camping is the most cost-effective travel option.”
KEY FINDINGS FROM THE REPORT
An Evolution and Reset of the Industry
• Over 11 million new households camped in 2024 compared to 2019, creating a very noticeable evolution in camping participation.
• New campers accounted for approximately 5% of all campers in 2024, mirroring the percentage seen in 2019. These campers are younger and prefer locations that offer a variety of amenities and services, leaning toward private campgrounds and glamping resorts over more rustic camping spots.
• Campers are attracted to closer, more flexible escapes, with 62% choosing weekend getaways and 44% staying closer to home. Nostalgia is driving campers back to the basics. 26% of campers want to reconnect with family traditions such as making s’mores and telling campfire stories.
Camping and the Economy
• Camping spending reached $61 billion in 2024, injecting vital resources into local economies.
• 8-in-10 campers say rising travel costs have impacted their trips, but instead of canceling plans, they choose to prioritize low-cost activities like campfires, hiking and nature walks.
• 65% of campers plan to spend the same or more on travel than last year. Canadians are feeling the least optimistic, with 31% saying they plan to spend less, compared to 24% of Americans.
Sought-After Travel Experiences
• Campers and leisure travelers alike are focusing on experiences that enhance their overall well-being, expressing a desire to slow down and be fully present in the moment.
• Solo camping is on the rise, with 1-in-5 campers taking their first solo trip in 2024. Gen Z and Millennials are most interested in solo trips this year.
• Camping is seen as a multi-generational activity. One-third of all campers feel camping with kids is more relaxing than participating in other forms of travel, and 22% are camping with extended family members.
“This year’s report highlights a dynamic reset in the camping landscape, where new generations and experienced campers alike are embracing a more flexible, experience-driven approach to outdoor travel,” said O’Rourke. “With increased interest in amenities, service, wellness and family bonding, camping is evolving into a diverse and accessible option for all travelers. Despite economic pressures, it’s clear that the outdoor hospitality industry provides significant value for personal well-being and contributes positively to local communities, ensuring its continued strength and resilience.” To view the full 2025 Camping and Outdoor Hospitality Report Outdoor Hospitality Report, visit KOA.com
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