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FOOD INDUSTRY NEWS MARCH 2018

FOOD

Wednesday March 7th, Moretti’s Chicago (Edison Park) See Page 2

36 CELEBRATING

YEARS

INDUSTRY NEWS FOLLOW US ON FACEBOOK AND TWITTER!

YOUR TRUSTED BUYING REFERENCE TOOL FOR FOOD BUSINESSES SINCE 1982

AROUND CHICAGO: PILOT PETE’S .................... 41 CHEF PROFILES .................................... 20, 21

FOUNDED 1982

MARCH 2018

HARVESTING FRESHNESS

CHICAGOLAND NEWS ................................... 25 CLASSIFIEDS ........................................ 36-38 DINING WITH MS. X .................................... 17 DIRECTORY .......................................... 33-35 NATIONAL NEWS ........................................ 24 NUGGETS ................................................. 16 PEOPLE SELLING THE INDUSTRY...................... 18 TRAVEL: AUSTIN, TEXAS............................... 45

Shmoozefest Brings Seminar, Vendors Together in March

The arrival of Spring brings Shmoozefest back to Moretti’s Chicago location at 6727 Olmsted, Edison Park. The Wednesday, March 7th event will host scores of vendors as well as introducing a womens’ panel of industry leaders including Red Robin Restaurants COO Carin Stutz, Rosati’s Franchise Systems President Marla Topliff and Suzy Swirls Founder Kathleen Wood. The seminar will be moderated by Sam Stanovich of Firehouse from 4:30 to 5:30 pm. Shmoozefest food sampling and exhibits will be open from 5:30 to 8:30 pm. There will be raffles throughout the evening’s event. The event is free to professionals; a business card Harvest Market set out to be different from every other supermarket in town is requested for entry and registration. Profiles of and has achieved this goal with legendary results. The store, located at 2029 the evening’s speakers are on page 43. South Neil Street in Champaign, Illinois is a grocery store, restaurant, bakery, deli, bar and so much more. Harvest market offers an interesting and wide selection of “chef inspired” ready to eat, hot and cold items as well as locally produced grocery products. The company has made every effort to get to know the farmers and producers of the grocery items they sell, so that they can support the “farm to fork” trend, popular with today’s educated consumers. Whenever possible they will visit the fields where the product is grown or the source of production or both. They want to say they stepped on the soil, smelled the fields and saw the farm first Continued on page 39

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FREE

SPONSORED BY

Wednesday March 7th, Moretti’s Chicago (Edison Park) Women’s Leadership: How To Break The Glass Ceiling 4:30-5:30 Our Panel: ■ Carin Stutz, EVP and Chief Operating Officer, Red Robin Restaurants ■ Marla Topliff, President, Rosati’s Franchise Systems ■ Kathleen Wood, Founder Suzy Swirls Moderated by Sam Stanovich, Firehouse Subs

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Our Industry Networking Shmoozefest Event Immediately Follows from 5:30-8:30 Please be a cosponsor, serve your products, meet buyers, strengthen your network and increase your personal contacts with industry professionals. Cosponsorships are $500., and will sell out. Cosponsors Receive: 1. The ability to have your food products served at the event (OPTIONAL) 2. An optional “marketing station” to engage prospects and contacts 3. Recognition and branding in the ads promoting the event 4. Recognition and branding on the TV monitors during the event

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Food Industry News® March 2018

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SERVSAFE ALLERGENS

ARE YOU COMPLIANT?

Only if you have an Allergens Certificate on file. Effective January 1, 2018, all Illinois food protection managers working in Category 1 restaurants are required to complete ANSI-approved allergen training. 800.765.2122

Register with IRA member number to receive a discount

ServSafe.com/ServSafe-Allergens

O N L I N E . S T A T E A P P R O V E D . AVA I L A B L E 2 4 / 7 . ©2017 National Restaurant Association (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are registered trademarks of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association.

Budding Expands

Carl Buddig and Company has acquired an additional manufacturing facility in Montgomery, Illinois. The location is the company’s fourth manufacturing site in the state. Production at the 280,000-square-foot facility will begin this spring. The sale closed on January 19th, and the acquisition will expand the Carl Buddig Illinois-based workforce to more than 1,800 employees. Previously, in June 2017, the company purchased Rupari Food Services in a bankruptcy sale that saved the jobs of 200 employees. In 2018, they will FOOD INDUSTRY NEWS celebrate its 75th year of 1440 Renaissance Drive, Park Ridge, IL 60068 operations. Carl Buddig 847-699-3300 and Company is also the Valerie Miller, President and Publisher parent company responMark Braun, Associate Publisher Terry Minnich, Editor sible for manufacturing Cary Miller, Advertising/Vice President and distribution of Old 847-699-3300 x12 Wisconsin® hardwoodPaula Mueller Classifieds/Office Manager smoked sausage and meat Nick Panos, Corporate Counsel snack products in superBob Zimmerman markets across the counIndependent Advertising Consultant 312-953-2317 try. In June 2017, Carl Buddig and Company entered the Davy Kusta barbecue and specialty meats business and is now manuIndependent Advertising Consultant facturing products under the Kingsford Brand. (708) 439-1155 Paul Fleishman Independent Advertising Consultant 312-671-9557 James Contis 1927-2013 Food Industry News Issue 3, March 2018 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________

For advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2018 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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Food Industry News® March 2018

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Food Industry News® March 2018

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Hidden Drivers Between Natural and Organic It’s no secret that consumer interest in natural and organic fare has risen dramatically in recent years. Social media aggregates show that each term has increased more than 300% in consumer discussions, postings and shares since 2011. A recent Technomic study found that a majority of consumers say they are more likely to purchase foods and beverages that carry natural (66%) and organic (51%) descriptors over traditional offerings. Further, about one in five also say they are willing to pay more for natural and organic options. – Source: Technomic Inc.

Passion, Creativity Drive Top Six Celebrity Chefs for Holland America

of Italy’s most prestigious pizza competitions. David Burke A leading pioneer of contemporary American cuisine, Chef David is a restaurateur, cookbook author, inventor (a dry-aging process for meat) and consultant at ESquared Hospitality. He trained at the Culinary Institute of America and has been featured on Iron Chef America and Top Chef Masters.

Ethan Stowell With an impressive roster of highly acclaimed restaurants, Chef Ethan was named one of the “Best New Chefs in America” by Food & Wine in 2008 and chosen as one of the “Best New Chef All-Stars” in 2013. Elizabeth Falkner

Jonnie Boer Dutch-born Chef Jonnie is the driving force behind De Librije, a regional, fine-dining restaurant. Recognized as one of “The World’s 50 Best Restaurants,” De Librije has earned a three-star Michelin rating every year since 2004.

Jacques Torres Known as “Mr. Chocolate,” French-trained Master Chef and artisan chocolatier Jacques is a James Beard award winner. After rising to executive pastry chef at New York’s legendary Le Cirque, he opened a chocolate factory and stores throughout New York.

Chef Elizabeth earned accolades for her ground-breaking San Francisco shop, Citizen Cake. A frequent judge and competitor on the Food Network, she won first place in the World Pizza Championships in Naples, one

Rudi Sodamin Holland America Line’s Master Chef and Culinary Council Chairman, Chef Rudi was born in Austria and trained in France. His innovative approach has made him the most decorated chef on the world’s oceans.

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Food Industry News® March 2018

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James Beard 2018 America’s Classics Award

The James Beard Foundation announced the five recipients of its 2018 America’s Classics award, given to restaurants that have timeless appeal and are cherished for quality food that reflects the character of their community. This year’s winners will be celebrated at the annual James Beard Foundation Awards Gala on Monday, May 7, 2018 at the Lyric Opera of Chicago. This year, TABASCO® Sauce is the presenting sponsor. The 2018 recipients are: Sun Wah (5039 N. Broadway Street, Chicago; Owners: Kelly Cheng, Laura Cheng and Michael Cheng) In 1986, Eric Cheng and his wife, Lynda opened a B.Y.O. storefront in Uptown Chicago, then as now the city’s most ethnically diverse neighborhood. In 2008, three out of their four children, Michael Cheng (barbeque chef), Kelly Cheng (general manager), and Laura Cheng (executive chef), took over the business and moved the restaurant to a bigger space around the corner. People travel from across the city for their famed three-course Beijing Duck Feast (so famous the family doesn’t bother listing it on the menu), carved tableside and served with duck fried rice and duck soup. Sun Wah got its liquor license years ago, but in a nod to its history and loyal supporters, permits B.Y.O. for a ludicrously low corkage fee. Galleria Umberto (289 Hanover Street, Boston, MA; Owners: Paul Deuterio and Ralph Deuterio) The Deuterios make arancini and calzones, but the main draw is crispedged squares of Sicilian pizza. When the pizza runs out, the shop closes for the day. Much has changed but $1.85 here still buys you a slice and a taste of the old neighborhood. Los Hernandez (3706 Main Street, Union Gap, WA; Owner: Felipe Hernandez) In 1957, Felipe Hernandez immigrated from Piedras Negras in Coahuila, Mexico, to eastern Washington to work in agriculture. He opened Los Hernandez in 1990, using a recipe adapted from his sister Leocacia Sanchez’s tamales. Today, Hernandez and his wife June, along with daughter Rachel Wilburn and her husband Dion Wilburn, begin by milling dried corn to make masa. Chicken and pork tamales are available year-round. From mid-April to June, production shifts to a pepper jack and asparagus combination that makes the most of the short-lived local crop. El Guero Canelo (5201 S 12th Avenue, Tucson, AZ; Owner: Daniel Contreras) Fans converge for bacon-wrapped franks, stuffed into stubby bollilos, smothered with beans, onion, mustard, jalapeno sauce, and a squiggle of mayonnaise. Contreras operates three branches in Tucson, one in Phoenix, and a bakery to supply the split-top buns. Dong Phuong Bakery (14207 Chef Menteur Highway, New Orleans, LA: Owner: Linh Tran Garza) De Tran and Huong Tran settled in New Orleans East. In 1982, they opened Dong Phuong, one of the area’s first Vietnamese bakeries. They became known for their banh mi, sandwiches variously stuffed with pâté, Chinese sausage, and barbecue chicken, slicked with aioli and topped with pickled vegetables and fresh herbs. Now run by Huong Tran and daughter, Linh Tran Garza, the bakery now supplies dozens of cafes and shops with thin, crackling-crust bread with a pillowy interior, ideal for building the city’s iconic po-boy sandwiches. The 2018 James Beard Foundation Awards are proudly hosted by Choose Chicago and the Illinois Restaurant Association as well as the following partners: Premier Sponsors: All-Clad Metalcrafters, American Airlines, HMSHost, Lavazza, S.Pellegrino® Sparkling Natural Mineral Water, TABASCO® Sauce; Supporting Sponsors: Breville®, Hyatt, Robert Mondavi Winery, Skuna Bay Salmon, Valrhona, Windstar Cruises; Gala Reception Sponsors: Dogfi sh Head Craft Brewery, Ecolab, Front of the House®, Kendall College; with additional support from: Chefwear, Emmi Roth and VerTerra Dinnerware.

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Food Industry News® March 2018

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Fisk & Co. Heads Into The Loop

Kimpton Hotels & Restaurants is thrilled to announce Fisk & Co., an American mussel and beer bar inspired by Belgian bistros. Helmed by Executive Chef Austin Fausett, the concept is set to open this spring at 225 N Wabash in the Loop, just steps from the scenic Chicago Riverwalk. Fisk & Co. will be a go-to for those looking for a new, elevated yet approachable neighborhood destination. The working man’s tavern will bring an expansive selection of mussels and hand-cut fries alongside an extensive craft beer menu. A “sea board” will feature a wide array of seafood preparations including a killer lobster roll, and a showpiece raw bar will offer oysters on the half shell, clams and more. Born and raised in a small town in Wisconsin, Chef Austin Fausett returns to the Midwest after serving as executive chef of Proof in Washington, D.C. During his time in D.C., Fausett was nominated for a variety of culinary accolades including Eater D.C.’s “Chef of the Year” awards. He was also named to Zagat D.C.’s “30 Under 30” and is a 2014 recipient of StarChefs venerable Rising Star Chef Award. With more than 15 years of culinary experience, Fausett has also spent time in the kitchen at the former Craftbar in New York City and Sea Grill, a two-star Michelin restaurant in Brussels. Fisk & Co. will be a true bistro that offers a bustling and lively environment. The former South Water Kitchen space will undergo a full renovation to create a timeless feel, inspired by the building’s former roots as D.B. Fisk & Co, a local hat factory. The restaurant will pay homage to the location’s history with classic styling, blending rustic repurposed elements with industrial touches. Fisk & Co. will impart the feeling as if the space has been there for decades, and will be there for decades more.

Kimpton manages over 80 distinctive restaurants, bars and lounges across major metropolitan cities, resort destinations and up-and-coming markets in the United States, Caribbean and Europe.

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Food Industry News® March 2018

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Making Better Decisions

Decisions are a part of life. You won’t always make the right ones, but you’ll compile a good track record if you’re careful about how you approach each choice. Here are three basic strategies for making good decisions most of the time: n List the pros and cons. This is a time-honored practice, but it’s still useful. Document the reasons for and against each op-

The Spice Diet

tion. Don’t make it an election—one strong factor on the “yes” side can outweigh a dozen items on the “no” side. Your objective is to determine which way the facts and your emotions point. n Visualize the work. Visualizing success can be quite pleasant: You’ve made your $50 million dollars, and now you’re lounging on your yacht. Instead, develop a step-by-step list of what you’ll actually need to do to reach your objective, and then picture yourself doing it. Will you be happy (or at least satisfied) along the way? Years of misery may not be worth it. n Start with a small step. Before implementing a decision, try working on one specific aspect of it. Does it feel right? Can you do a good job? Or do you suddenly notice problems you hadn’t anticipated? A test run can tell you a lot about whether or not a course of action is right for you.

Celebrity chef Judson Todd Allen intro-

Schioppettino Grape Thrives in Cold Weather

Schioppettino is an Italian grape that was almost abandoned but has been revived as winemakers learned that it thrived in colder weather. To enjoy its peppery, robust flavors, Courtney Schiessl recommends wines from Ronchi di Cialla, Ronco del Gnemiz or Girolamo Dorigo. – Adapted from VinePair

Our MAY, NRA Show Issue Deadline is March 15th, 2018

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duces the diet that helped him lose 160 pounds, featuring 60 guilt-free recipes packed with powerhouse flavor created especially for THE SPICE DIET. When Steve Harvey wanted to get camera-ready before his hit television show launched, he turned to Chef Judson Todd Allen to help him. While enjoying the flavorful food Chef Judson prepared, Steve Harvey lost 30 pounds and has kept them off. Chef Judson’s diet plan is geared toward food lovers. Using the principles of food science, Judson offers a way to eat that feels indulgent as it satisfies food cravings and reduces appetite. His program will not only help readers break their addiction to unhealthy foods without feeling deprived but will also inspire them to get into the kitchen to prepare enticing, healthy meals. THE SPICE DIET provides a full weight-loss program that includes meal plans, creative spice blends, easy-to-prepare recipes, and plenty of motivation. Judson Todd Allen. Grand Central, (320p) ISBN 978-1-5387-2743-0

C-Stores Offer Fresh Beverage Options Some 7-Eleven stores will start selling organic cold-pressed juice, part of a larger trend by convenience stores to introduce fresh, healthful foods and beverages. Almost 50% of US convenience stores added fruits and vegetables last year, according to a survey. – Adapted from The Washington Post

Symptoms of Stress

There are a number of emotional and physical disorders linked to stress, including depression, anxiety, heart attacks, strokes, gastrointestinal distress, obesity, and hypertension, to name a few. High levels of stress can wreak havoc on the mind and the body. While stress can manifest in many ways, it helps to know a few common symptoms: Frequent headaches Sleep disturbance Back and/or neck pain Feeling light-headed, faint, or dizzy Sweaty palms or feet Difficulty swallowing Frequent illness Irritability Gastrointestinal problems Excessive worry Rapid heart rate Muscle tension Feeling overwhelmed Having difficulty quieting the mind Poor concentration Forgetfulness Low energy Loss of sexual desire Symptoms of stress can vary and change over time. Cueing into your own responses to stress can help you increase awareness of how stress manifests for you. Knowing this vital information will help you learn to use stress reduction techniques at the first signs of stress to avoid longterm repercussions. Try these 6 proven stress-breakers: Relaxation breathing Practice mindfulness Get moving Keep a journal Get creative Crank up the tunes –psycom

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Food Industry News® March 2018

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A Variety of Porters

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American brewers are offering a more interesting range than ever of of employees would porters, which tend to be slightly turn down a better job lighter and more varied in flavor offer so they would than stouts, Lauren Buzzeo writes. not have to leave their Deschutes make a rich limited-edi“work family.” tion porter aged in oak, while Anchor Brewing offers a porter with a strong — Source: HP survey of 1,000 U.S. office workers; USA TODAY coffee flavor, she writes. – Adapted from Wine Enthusisast Magazine

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Workplace Anxiety: Five Ways To Cope

People report that deadlines and dealing with difficult people are the biggest causes of work-related stress. Conflict in the workplace will elicit many different reactions. Some people love the drama, while others would rather hide until the commotion subsides. Reducing anxiety in the workplace requires more than mindfulness exercises or a yoga class every now and then. You must also examine how you function in workplace system and how you deal with others. Do you hide from your boss? Do you gossip with your coworker in the neighboring cubicle? Do you wait to speak up until you’re seething with anger or bursting into tears? There are a few simple strategies you can start examining and practicing to help you arrive at work calmer and not take worries home with you. In addition to seeking professional help to manage anxiety, you can use these interpersonal strategies to help lower overall anxiety in the office and help you stay calm, focused, and productive. Let’s take a look at a few. 1: Know names. If you forget a person’s name, don’t be embarrassed to ask again. It’s never too late to start building stronger relationships at the office. 2: Ask for help. The discomfort of asking for help or clarification is worth it in the long run, and it can decrease overall anxiety about responsibilities. Asking for help also communicates to your superi-

Food Industry News® March 2018

ors that you genuinely care about doing a good job. 3: Set honest deadlines. Not every deadline is negotiable, and not every deadline is reasonable, but it will save you hours of anxiety if you can be honest upfront and work at a manageable pace. And if you finish the job ahead of time, that will make you look even better. 4: Encourage nonelectronic conversation. It can be incredibly difficult to decipher emotions and intensions through texts and email. If an issue is making you particularly anxious, don’t be afraid to pick up the phone or have an in-person conversation to clarify things. 5: Stay in contact. We sometimes duck or won’t respond or read memos and email when we become overloaded. Avoidance is only a very temporary solution. That twisting feeling in your stomach or other work anxiety symptoms will only get worse over time the more you use distance as a way to manage disagreement, confusion, or other difficult emotions. Contact is a muscle you have to flex to make it stronger. The more you approach problems and communication head-on, the less anxious it will make you over the long term. Great leaders have the ability to maintain contact with people who have different points of view or styles of work. Staying in contact can also help you improve on saying “no” to additional responsibilities that make you overworked and less effective in your job.

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Cutting Costs in Your Operation

Food Industry News® March 2018

Meeting Essentials Everybody hates meetings; they often become blame sessions and power grabs while others fear they’ll be delegated to something someone else wants off their hands. Here’s how to keep them civil, fair and respectfully resultsdriven: 1. Did I begin the meeting by clearly stating its main purpose(s)? 2. Did I remember that God gave me two ears and one mouth‚ and that they should be used in that proportion? 3. Did I draw in all participants as a way of preventing the big mouths from dominating? 4. Did I steer the group out of distractions? 5. Did I work for a consensus rather than‚ “us versus them” votes? 6. Did I end the meeting by summing up and recapping individual assignments? 7. Did I make sure that accurate minutes of meeting were distributed within a day or two after the meeting? From DEVELOPING LEADERSHIP ABILITIES

Superfoods in 2018

A survey of 2,050 registered dietitian nutritionists found fermented foods are expected to be the top n Stop doing a repetitive schedule. Prepare the superfood for 2018, while clean eating and plantweekly labor schedule based on anticipated sales based diets will continue to be the most popular diet and customer counts. As business slows or ramps trends. The ketogenic diet passed the paleo diet in up, adjust employee hours accordingly. popularity to rank third on list. – Adapted from Supermarket News n Establish and use detailed specifications for every product you buy. Detailed specs are needed Growth of Dollar General to ensure consistency of your products and to acDollar General announced that it will begin work in curately compare bids. You may also discover that early 2018 on its 17th distribution center, a 1 million a lower grade on some products will still give you square-foot facility in Longview, Texas. The comparesults you want. ny said earlier this month that it will also expand its – Source: 50 Cost Cutting Tips; www.RestaurantOwner.com. For more information visit www.RestaurantOwner.com.

retail store footprint by 900 locations.

– Adapted from USA Today

2/14/18 3:52 PM


Food Industry News® March 2018

KFC Goes Smokey

KFC introduced its third sauced fried chicken item in two years with the nationwide rollout on Jan. 29 of Smoky Mountain BBQ chicken. KFC corporate chef Bob Das said the product is the result of a “food safari” that took him and his team through Memphis, the Carolinas, Alabama and elsewhere in the nation’s barbecue belt to try different regional specialties. “We kind of borrowed from everybody,” he said. After about 60 iterations, they came up with a blend that expressed the sweetness of Kansas City-style barbecue, the vinegary notes of the Carolinas and the dry rub of Memphis, “to kind of give it that texture and crunch that you get.” The sauce is used on extra crispy tenders and bone-in chicken and will start out being offered for a suggested price of $4.99 for three tenders or two bone-in chicken pieces, mashed potatoes with gravy and a biscuit. The item was tested last summer throughout Indianapolis and at participating restaurants in Chicago and Pittsburgh.

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Food Industry News® March 2018

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Guests enjoy full tastings alongside enlightening seminars with leading industry experts. Trade members can attend the industry session, geared to the unique business needs of sommeliers, chefs, retailers and wholesalers. In conjunction with the Consulate General of Japan, last year JETRO welcomed tea expert Oskar Breskell, a Nihoncha Japanese Tea Instructor who in 2016 became the first non-native member of the Japan Tea Export Council, for an exploratory seminar in the art of understanding, making and serving green tea. Other events

included an in-depth sake tasting with cocktail whiz Paul Tanguay, one of the first recipients of the Englishlanguage sake sommelier certificate, and Chris Johnson, one of the world’s preeminent sake connoisseurs who strives to bring Japan’s famous spirit to mainstream palates. These informative seminars attract industry professionals from Chicago and all over the Midwest and provide a valuable networking space. Be the first to know about JETRO’s upcoming events: email ken_kasahara@jetro.go.jp to join the mailing list.

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A bag of frozen peas is a must to have in your freezer. The bag of peas can be placed on a bruise or on sore muscles, plus there is no mess from water coming out of the package. Alka Seltzer was created in 1968. People all over America choose Alka Seltzer Plus to help keep them going strong even with a cold. Amazon Locker provides you with a self-service delivery location to pick up and return your amazon.com package. Bailey’s Irish Cream is the perfect marriage of fresh, premium quality Irish dairy cream, finest spirits, Irish whiskey and a proprietary recipe of chocolate flavors. A Bailey’s Irish coffee consists of Bailey’s Irish Cream, hot coffee, Irish whiskey and a dollop of whipped cream. Beat the winter blues by opening up the blinds in your house and let the light shine in or by bundling up and taking a walk outside. Good Harvest Market has the largest organic café in the country. Located in Waukesha County in Wisconsin, it is the largest food store specializing in organic, local, and gluten free food Irish Soda Bread is a traditional bread of Ireland that is made with baking soda instead of yeast McCann’s Irish Oatmeal is named for founder John McCann. In 1800 John built Beamond Mill in County Meath to grind the raw oats harvested on Ireland’s bountiful east coast. Prevent germs by using a piece of pa-

Goodio Chocolates, a Finnish raw, vegan, hand-crafted chocolate company that makes healthful, whimsical treats, is now carried at Whole Foods in the Northeast locations. The Finnish chocolate brand entered the US market and garnered attention from new big box retailers quickly. “Our mission is to accelerate positive change through food and commit to radical transparency. We’re thrilled to be working with Whole Foods, a retailer that is mission driven and strives for excellence as a food retailer,” founder Jukka Peltola says.

per towel or even toilet paper to open a door or touch the door handle in a bathroom. Skates the Wolf is the Official Mascot of the Chicago Wolves Hockey Team. During the games Skates throws T-shirts, dances and high fives the fans. Join the best Kids Club in Hockey –“Skates Mates Kids Club.” The Field Museum offers free daily tours and they offer guided tour of some of the Museum’s most popular famous and unique exhibitions. The Jameson Distillery on Bow St. is the birthplace of Irish whiskey in Dublin. Jameson Irish Whiskey is a blended Irish whiskey, triple distilled, twice as smooth, one of a kind. There is an arrow located on the side of the gas icon in your car letting you know which side of the car your gas cap is on. Use a couple tablespoons of sugar and some olive oil to exfoliate the dry skin on our hands, rinse with water then follow with moisturizer.

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Food Industry News® March 2018

Page 17

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BRASA ROJA 3556 N. Pulaski CHICAGO, IL 773-481-5936. This is a nice sized casual restaurant serving Columbian cuisine. The steak and chicken dishes are amazing. Their meat is marinated and charbroiled; so I recommend trying the rib eye steak dish. And you have to get the rotisserie chicken too, which is slow cooked and full of flavor. Your meal comes with potatoes and plantains. Plus the portions are huge. Great meal and a good value. CHINA STAR RESTAURANT 8105 N. Milwaukee Ave. CHICAGO, IL 847-966-6611. This is a quick and easy place to pick up from or get a delivery. You can dine in too. They have a pretty big menu for a small place. They offer some Filipino and Chinese dishes like the salt pepper fish fillet. I got one of their lunch specialsNumber L5; it was sweet and sour chicken, which came with chicken fried rice and an egg roll. The container was loaded with food. You won’t go hungry here. COUNTRY DONUTS 1218 Roselle Rd. SCHAUMBURG, 847466-5022 IL 847-895-0200.This is an old fashioned donut shop with counter seating. To the right of the counter is a display case filled with donuts. I decided to get ½ dozen, because everything looked so yummy. My choices were chocolate, coconut, jelly with vanilla frosting, Bavarian cream, peanut and black raspberry. These donuts were so fresh and delicious, that I will definitely make the trip back there to get some more. CULVER’S 9455 N. Skokie Blvd. SKOKIE, IL 847-983-8860. They have really good food here. I usually get a burger but now I tried their Buffalo chicken tenders and I’m hooked on these. They have the perfect amount of seasoning and come with Bleu cheese dressing. I love their crinkle cut fries, Cole slaw and the Wisconsin cheese curd stoo. When I went through the drive thru, they asked me if I wanted a treat for my dog; that was different! DELI 4 YOU 560 S. Roselle Rd. SCHAUMBURG, IL 847-4665022. This is a European deli and store with a lot of Polish specialties and imported products. They had a barrel filled with fresh sauerkraut sold by the pound; the deli was stocked with all sorts of lunchmeats including one of my favorites, Krakus ham. They had a big selection of cheeses and sausages in the case too. Everything looked so appealing. The dairy was filled with all sorts of interesting Kiefer and specialty yogurts. I found some Bavarian yogurt there packaged in a glass jar. GOLDEN NUGGET 1765 W. Lawrence CHICAGO, IL 773769-6700. I have been going here for years. They are open 24/7 with a very friendly and attentive staff to wait on you. They have a big breakfast and dinner menu. My favorite thing to get here is breakfast. It could be the strawberry pancakes, an omelet, skillet or one of my absolute favorites; the French toast. They offer breakfast combos Mexican breakfasts; soups, salads, burgers, full meals and more. Plus, their coffee is really good! VAUGHN’S PUB & GRILL 5485 N. Northwest Hwy. CHICAGO, IL 773-631-9206. This is a neighborhood Irish Pub. Stop in for a few drinks and some pub fare. They have an amazing Pub Burger. You can even add Irish cheddar to it, or go for the fish and chips which are battered cod served with cole slaw and delicious tartar sauce. They even have an All Day Irish Breakfast on the menu. On Tuesday night they have BINGO, which is a lot of fun and you can win a prize.

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Don’t Give The Apple A Bad Rap

According to the Bible, Adam and Eve ate the forbidden apple and were expelled from the Garden of Eden. Fact: They ate the “fruit” of the Tree of Knowlege. Nowhere does the bible call the fruit an apple. The misconception may have come from the fact that, in Middle English, “apple” referred to many fruits.

Chicago’s Legendary Bakeries On WTTW WTTW’s Chicago Tonight featured Chicago’s bakery giants. “Among the oldest bakeries still operating today in the Chicago area is the Gonnella Baking Company, which started as a small bakery on DeKoven Street in 1886. The Italian beef at Roma’s rides inside in 6-inch portions of Gonnella loaves that start out 3 feet long. Restaurants like Roma’s prefer the unusual length for easy and consistent portioning, and Gonnella Baking’s Tom Marcucci points out that the loaves’ sturdy crust allows the sandwiches to survive a gravy dunk. At their bakery in Aurora, Gonnella produces 2,800 of what they call the extra-long French loaf every hour and delivers them fresh to restaurants in the wee hours of the morning. Roma’s co-owner Fred Rafidi says he relies on that hearty crust to support the 170 or so beefs his restaurant serves up each day. ‘It holds the beef, you can dip it, it’s got wonderful flavor. We’ve been here since 1968 and always used Gonnella ever since,’ ” Also featured were Wolfy’s in Rogers Park, co-owner Gus Romas, and S. Rosen’s poppy seed buns baked by the Alpha Baking Company in the Hermosa neighborhood. See the full report on: chicagotonight.wttw.com; see Gonnella’s Italian Beef buns on page 19.

Food Industry News® March 2018

People Selling the Industry With Cary Miller

This month I am proud to be pictured with Tom & Tim Kennefick, the principals for and franchisors of Browns Chicken and Catering. For more than 60 years Brown’s Chicken has been a local favorite. Their 30+ company and franchise owned stores only use a fresh buttermilk batter delivering a fl avor that can’t be replicated at home. If you are interested in higher sales and profits for your struggling restaurant, you might consider converting your location to a Brown’s Chicken. Like the jingle goes, “It Tastes Better.” Don and Don Schur (Sr.& Jr.) operate Hodgkins Illinois based D & S Truck Center, distributors of Mitsubishi Trucks. The firm has a new service center, servicing all brands of trucks. They even have short-term rentals for their service customers, and are conveniently located near I55 and LaGrange Road. Before you buy your next truck or get your current one serviced, check out D & S. They are a pleasure to work with. You can see their ad on page 23 of this issue. Gwen Dougherty and Kevin Pribilsky are with Performance Food Service Chicago, a full line foodservice distributor offering more than 125,000 food and food-related products to the industry. It is Performance Food Service’s goal to do everything they can to help each of their customers become a crazy, line-out-the-door success. Their corporate mission is to bring fresh ideas with chefs who work as consultants to help you, trainers who can sharpen your business skills, technical innovations, trend insights and marketing consultants who make your business sound as good as your food tastes. They are here to help you succeed while you focus on what you do best. Marina Mikhaylov and Alec Mikhaylov are with Mundelein Illinois based Alef Sausage Inc. In just 18 years the company has grown to be one of the most well-known and respected European style sausage companies in the United States. The company uses time honored European and Russian recipes while incorporating unique proprietary innovations resulting in forty+ different types of high-quality sausages and meat delicacies, distributed in over thirty states and Canada. Part of what makes their products so good is that they use the latest production technology and state-of-the-art processing equipment. The company culture is one with an emphasis on strict quality control and high ethical standards. You can taste the quality in every bite, so be sure to experience their products, which are packed for foodservice and retail. You can see their ad on page 15 of this issue. Nada Shamah and Taha Ateyah are with Einteractive Marketing Solutions, a full service menu printing and marketing fi rm. In addition to helping food businesses with their menus, websites, catering brochures and signage, the firm also offers food photography, social media marketing, apps and public relations needs. You can see their ad on page 32 of this issue. Nailah Simpson and Valori Wienstoen are with Munch Ado, a single-point, and fully managed solution to promote restaurants. By creating and sharing content diners are searching for your restaurant comes to life online. They build and curate a branded ecosystem with a standalone mobile-ready, e-commerce website, social media management and an always-on communication strategy that incorporates a hassle-free rewards program. Best of all, it’s all commission-free. Your customers can order through your website and you save the 30% per order you currently pay to online ordering platforms. The company is now live in Chicago. Call them today and add thousands of dollars of profi t per year to your operation.

2/14/18 9:00 AM


Food Industry News® March 2018

International Wayback Burgers Finished 2017 With 26 Openings Wayback Burgers reported that it opened 26 units during 2017, ending the year with 148 units and plans to keep growing. In Q4, Wayback Burgers expanded its reach into Africa, recently opening a restaurant in Sudan. Further, Wayback Burgers had its eyes set on the Netherlands and Bangladesh as well, closing deals with master franchisees in both countries. In total, Q4 saw 11 restaurant openings for Wayback Burgers. In addition to the Sudan location, Wayback Burgers opened 10 domestic locations. It also signed four new leases and announced 12 other locations now in construction. “2017 was a year defined by unprecedented expansion into new communities all over the world, the development of innovative and appetizing new menu items, the embracing of new technological trends, and impressive improvements to all Wayback Burgers online properties,” Wayback Burgers Executive Vice President Bill Chemero, said in the release. “I am proud of our progress and anticipate even greater accomplishments in the future.” The momentum of 2017 will quickly carry into 2018 for Wayback Burgers, Chemero said. – Adapted from fastcasual.com

march 2018 17-24.indd 19

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If you’re trying to watch your weight, consider what you know about the digestive process. According to the Medical News Today website, digestion actually begins when food enters the mouth, but the entire process can take 24 to 72 hours. Food high in protein and fats, like meat and fish, takes longer; high-fiber foods like fruit and vegetables are quicker to digest; sweets like candy and pastries are fastest. To improve digestion, follow these guidelines: ● Eat a balanced diet. Concentrate on foods high in fiber: fruits, vegetables, legumes, and whole grains. Limit your meat consumption, along with processed and fast foods. ● Keep yourself hydrated. Water, juice and tea keep food moving through the digestive system and help to prevent constipation. ● Eat probiotics. These foods supply helpful bacteria that can keep the bacteria in your gut in balance. Try yogurt, kefir, sauerkraut, kimchi, miso, and fermented vegetables. ● Exercise. Regular physical activity aids the digestive tract. A simple walk can relieve bloating, gas, and constipation. ● Manage your stress. Stress can slow digestion and cause heartburn, cramping, and bloating. Practice meditation, deep breathing exercises, and yoga. ● Practice good dental hygiene. Because digestion begins in the mouth, keeping your teeth in good health is important. Visit a dentist regularly, and be sure to brush and floss daily.

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Page 20

foodindustrynews.com

Food Industry News® March 2018

Chef Profile

Plan for Success Throughout Your Career

n Dress appropriately. When you applied for your current job, you dressed up a little. Continue that on the job. Make sure your clothes and hair are neat and clean. Even if your company has a casual dress code, don’t be too casual. n Watch the clock. Always arrive on time. Don’t make personal calls on company time. Complete the work you’ve been assigned as quickly as possible—and when you’re done ask for more. n Respect the boundaries. Don’t use or take things that aren’t yours. Don’t make personal copies at work. Proper behavior shows that you’re putting the organization’s needs first. n Practice the Golden Rule. Treat others the way you want to be treated—or even better. You’ll earn everyone’s respect with courtesy and kindness.

march 2018 17-24.indd 20

Suzzette Metcalfe The Pasta Tree Restaurant & Wine Bar P1503 N Farwell Ave Milwaukee,Wisconsin Birthplace: Menomonee Falls, WI Current Position: Executive Chef/ Owner First Foodservice Job: Deli Clerk at my family’s grocery store Metcalfe Sentry Favorite Food: Crab Legs a thick cut grilled pork chop Awards/Honors: Best Chef of The Midwest 1st Place Maui Onion Festival Vice President Savage Support Memorable Customers: Sean Penn Carlos Santana Gale Gand and Family Willie Davis Green Bay Packer Hall of Famer Jan Kelly The BoDeans The Rolling Stones Billy Corgan Worst Part of Job: Disciplining employees; Paperwork Most Humorous Kitchen Mishap: This was not with me but with a fellow employee-she kept forgetting the salt in the bread so she got a tattoo that said “DO NOT FORGET THE SALT” I DONT THINK SHE EVER FORGOT THE SALT again. Favorite Food to prepare: I love to braise meatsyou can layer flavors to get a succulent flavorful end product. What part of the job gives the most pleasure: I love training a novice cook to be the best they can; to have them run a shift themselves successfully from my training. But mostly, the satisfaction and joy on a customers face when they taste your food!!! If you couldn’t be a chef, what would you be and why: An oceanographer. To be able to save our waters first hand and be able to interact with the sea life on a daily basis would be amazing. Best advice you ever got was: Always train people to do your job even better than you, so you can move on to do another job. Where do you like to vacation: Maui, Hi and I love to travel to Italy or any new place to explore new culture. I love to hang with the locals. What do you enjoy most about FIN: Every page is full of information to learn, to save money and being a part of wonderful community of chefs.

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2/14/18 3:53 PM


Food Industry News® March 2018

Page 21

Chef Profile

David Heatley White Pines Golf Club 180 Cripple Creek Ct, Schaumburg IL Birthplace: Elgin, IL Current Position: Executive Chef First Foodservice Job: Kitchen Hand - Dieterle’s German Restaurant in Elgin when I was 13. I’ve been in the industry ever since. Favorite Food: Prime Rib...No question. When prepared correctly, a slow roasted Prime Rib is the most perfect dish. Awards/Honors: Being asked to demonstrate 6 Tasty-style infomercials. Was interesting seeing how they’re produced, but I would never do it again. Standing in the same spot for 20 hours was worse than walking the half marathon I do daily in the kitchen Memorable Customers: Having Stevie Nicks of Fleetwood Mac personally request that I prepare her Lyonnaise Potatoes at Morton’s Steakhouse and then having her slip me a $50 bill on her way out. Worst Part of Job: It’s a cliche but true nonetheless....The long hours and physical demand of our job Most Humorous Kitchen Mishap: Giving new servers a hard time is always fun! Having them “empty” the hot water from coffee machines is always fun to watch as they start with a small pitcher and move their way to a 5 gallon bucket until they realize that the water will keep coming is my go to prank Favorite Food to prepare: BBQ. Braising shoulders, smoking ribs and brisket is so much fun. You never get tired of the smell and it’s pretty satisfying to consume the finished product after the amount of time it takes What part of the job gives the most pleasure: Being a chef is a very demanding job but seeing guests happy makes it all worth it. Being able to create from a blank canvas is always rewarding as well. If you couldn’t be a chef, what would you be and why: I probably would have been forced to follow my dad into the Sheet Metal industry. Being a chef is hard on the body, but seeing what my dad did for 40 years makes me glad I decided to be a chef instead Best advice you ever got was: “Sales cures all problems”. My mentor, Eric Wilfley, always said that no matter the issue, if you have sales, everything can be worked out Where do you like to vacation: I always enjoy going to Phoenix in March for Spring Training. I lived there for several years in the 90’s and its nice to get away from our terrible weather for a week and go back and see friends and family and Cubbies Baseball in a smaller setting What do you enjoy most about FIN: Chefs are required to stay on top of the ever-changing trends in our industry. We have to stay fresh and new and FIN has a ton of useful information that allows us to stay educated.

march 2018 17-24.indd 21

FOOD INDUSTRY NEWS FOUNDED 1982

Untitled-1 1

Positive Steps for Heart Health

You can take positive steps to keep your heart in good shape, starting with a combination of exercise and a healthy diet. Just follow these tips to eat your way to better health: ■ Eat more fish. A good source of protein, most fish contains omega-3 fatty acids, which can reduce your risk of heart attack (and stroke) by lowering levels of blood fats known as triglycerides. ■ Choose lean meats. Avoid fatty and processed meats like bacon, sausage, or anything fried. Choose skinless chicken or lean cuts of beef. Better yet, try high-protein, low-fat substitutes like beans and legumes. ■ Limit sugar and salt.

3/2/15 4:03 PM

Sugars add needless calories and are associated with higher cholesterol. Salt can contribute to high blood pressure, one of the risk factors for developing heart disease. ■ Eat sensibly. Plan your meals in advance. Packing a lunch for work can help you control your diet and portion sizes.

A Canadian study of patients who had suffered “cardiovascular events” found that those with a heart-healthy diet had a 35 percent lower chance of dying as a result of heart disease, as well as a 28 percent decrease in their risk of congestive heart failure and a 14 percent reduction in their risk of a second heart attack.

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Food Industry News® March 2018

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Everything comes to he who hustles while he waits. — Thomas A. Edison

Our MAY, NRA Show Issue Deadline is March 15th, 2018

Motivational writer and speaker Zig Ziglar has a lot to say, and his words have inspired thousands of people to reach for and achieve their dreams. Here’s a selection of some of his most powerful quotes: ■ “You can have everything in life that you want if you will just help enough other people get what they want.” ■ “The greatest good we can do for others is not just to share our riches with them, but to reveal theirs.” ■ “Your attitude, not your aptitude, will determine your altitude.” ■ “Every choice you make has an end result.” ■ “If you learn from defeat, you haven’t really lost.” ■ “If you wait until all the lights are green before you leave home, you’ll never get started on your trip to the top.” “Sometimes adversity is what you need to face in order to become successful.”

According to USA Today, consumers dine out most for: Their Own Birthday ......55% Mother’s Da y ................38% Valentine’s Da y .............32% Spouse/Child’s Birthday ... 30% New Year’s Eve .............17% Easter ...........................16% Thanksgiving ................11%

The 10 Minute Rule

According to Technomic’s Consumer Restaurant Brand Metrics research program, consumers anticipate spending about 10 minutes getting carryout at a fast-casual restaurant, including waiting in line, ordering, paying and receiving food. The growth of online ordering has cut wait-time and pickups to allow for more sales when lines are longest. – Adapted from Technomic, Inc.

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Food Industry News® March 2018

New Tax Laws Affect Restaurateurs

Final tax reform legislation has been passed. The Tax Cut and Jobs Act (TCJA) contains several business and individual rate cuts that restaurant owners will find beneficial. Let’s look at some of them: The Work Opportunity Tax Credit (WOTC) will be left intact through the end of 2019, and FICA credit – originally enacted as a way to reimburse restaurants for a portion of the social security tax required to be remitted on tips reported by tipped employees— will be untouched. 100% bonus depreciation will be allowed for new and used qualified restaurant equipment that was acquired or placed into service after September 27, 2017. Certain land and restaurant interior leasehold improvements, if qualified, are also eligible. There are more planning opportunities for classification to maximize deductions. Individual rates are decreased from 2017 to 2018 providing tax opportunities both in 2018 to reevaluate distribution policies and in 2017 to maximize deductions at higher rates. There are limitations on losses for taxpayers other than corporations meaning accelerated depreciation that creates losses, especially start-ups will have less of a current year impact but will be allowed to carry forward. Under Section 179, restaurants can expense up to $2.5 million. The definition of qualified real property under Section 179 is also expanded to include more improvements. Qualified restaurant property improvements can continue to be written off over 15 years. There is a deduction from taxable income of 20 percent of qualified business income for certain pass-through entities, including partnerships, S corporations and sole proprietorships. The limitations on this deduction (W-2 income to shareholders and Guarantee Payments to partners) provide a tax opportunity to examine the current structure of your entity. Due to uncertainty as to the types of businesses that may qualify for the deduction, and the many limitations and exceptions, this code section is one of the more complex provisions in the TCJA. In time, guidance from Congress or the Treasury Department will provide clarity. It is recommended that you work with your tax professionals to make sure you, as the restaurateur, get all the benefits you are entitled to receive. – Adapted

from Sassetti LLC

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Sweet Talk n Americans consume more than 20 pounds of candy per person per year. n The kid on the Cracker Jack box is named Robert. n The seven Gummi Bears are named Gruffi, Cubbi, Tummi, Zummi, Sunni, Gusto, and Grammi. n Animal Crackers come in 18 different “species.” n Sixty-nine percent of cake eaters eat the cake first, then the frosting.

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n The average American consumes 1 ton of ice cream in his or her lifetime. n About 8 percent of students at the Dunkin’ Donuts Training Center fail the six-week course. n Aspartame is 200 times sweeter than sugar. Saccharin is 500 times sweeter. n There are more places to buy candy and junk food in the United States than there are places to buy nutritional foods.

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Food Industry News® March 2018

National News

Jim Hyatt was just recently named CEO of California Pizza KitchWing lovers over Architecture * Construction * Remodeling & Maintenance en. the age of 21 ordering from select Buffalo Wild Wings restaurants in California can now add beer and wine to their DoorDash deliv- 7-Eleven Inc., the premiere name and largest chain in the convenience retailery and take-out oring industry recently announced it has ders, designed to offer closed on the acquisition of approxia convenient, custom- mately 1,030 Sunoco convenience Our success comes from our close attention to creativity, quality, and izable experience out- stores located in 17 states. This acdetail on every project. Our value is in having design and construction side of the restaurant. quisition is the largest in 7-Eleven Inc. under one roof for any new construction or remodeling project in the food Fourth, one of the history and will bring the total number of stores to approximately 9,700 in the service industry. We’re small enough to care and big enough to perform. leading hospitality in- US and Canada dustry operation plat- pizza champion, is For a free consultation and to discuss your next project, please call Anforms, announces the thony Sarillo today, 847-854-0800. We’re dedicated to bringing a small launching a brand new official opening of its business approach to all our clients’ needs to ensure every project is brick oven, New York New York City office, on-time and on-budget. style pizza at all thirexpanding the compa“Call MaCkay Right away!” “Call MaCkay Right away!” ny’s presence beyond teen northeast Ohio locations. its existing office in PIZZAFIRE www.sarillo.com The New York Pizza Tampa, Florida. International Pizza Expo— bakes in less than 4 age we have of network- works when everyone everything pizza for minutes. The first Pizing events conjors up a has something to conretailers, zafire location opened Specializing In Fast, Expert Repairs Specializing Fast, Expert Repairs wholesalers, Of Refrigeration, Ovens, that is In often leechOfinRefrigeration, a bad suitOvens, with tribute, and HVAC and All Types of Cooking and Food Prep Equipment HVAC and All Types ofrestaurants Cooking and Food Equipment and Prep equipin Akron, OH and now Networking is a dirty ink-jet printed cards is in overlooked locations. ment, supplies, pro- Pizzafire has 24 locacall John mackay: call John mackay: word to a lot of people, looking to score con- ■ If you are old enough duce and more will be SuBuRBS , SCHAumBuRg , SCHAumBuRg BARRIngTOnwhen & SHOPPIng In nW SuBuRBS & SHOPPIng mAllS In nW tions with multiple especially the imtacts. mAllS Networking only to recallBARRIngTOn the days of held at the Las Vegas openings scheduled “knowing a good butchNational Convention for 2018. Southern er” or “i have a guy who Center in Las Vegas, can...” then you know Michigan Winter Beer “Call MaCkay Right away!” NV March 20-22. Lake the secret is “Call connec-MaCkay Right away!” Festival will be held Oconee Food & Wine tions, not networking. Festival will be held in March 10th at 200 W. Value your friendships; Georgia March 23-25 at Canson St in Jackson, they are your best referthe Ritz Carlton, Reyn- Michigan. The Kroger rals... and your best alolds Lake Oconee. Cu- Co. announced that its Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, lies. Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, organic produce busilinary specialties from HVAC and All Types of Cooking and Food Prep Equipment andcircles All Types of Cooking and Food Prep Equipment ■ Think HVAC of your local and regional res- ness has achieved $1 call JoHn mackay: call contacts, JoHn mackay: of regular taurants will be paired billion in annual sales. BARRIngTOn, SCHAumBuRg & SHOPPIng mAllS In nW SuBuRBS from those who, SCHAumBuRg are BARRIngTOn & SHOPPIng mAllS In nW SuBuRBS with premium wines. “Kroger offers one of once-a-year to online National Products the largest organic tweeters, as a microExpo West has been produce departments cosm of society as you tagged as one of the in America, and we see fit to run. you conworld’s largest organic Specializing in trol your contact rates are proud to have led and natural products ■ Customer Service and you control your inthe way in making this expos. The show will Excellence volvment. The more you be held at the Ana- category more main■ Frozen, Dry, interact, the tighter your heim Convention Cen- stream, accessible and Refrigerated Items attention. ter in Anaheim, CA affordable”, said Rob■ We Stock Your Freezers ■ Stay in contact for March 7-11. Northeast ert Clark, Kroger’s SeCall today to have a salesperson visit you. more than just need; Ohio native Chef Sean nior Vice President of your contacts are your 708-695-9471 Brauser, a 2-time world Merchandising. lifeline.

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Food Industry News® March 2018

Local News

Pictured here is the team from Global Gyros World Street Food which recently opened its doors at 140 E. Golf Rd. in Schaumburg, IL. Global Gyros is a restaurant centered on bringing culinary concepts from all over the globe. They aim to bring you along the journey of how the gyro came to be.

Bank of America Shamrock Shuffle 8k run and 2 mile walk is a long standing Chicago tradition, starting and finishing in Grant Park on March 25. Chicago’s Flower & Garden Show will be held at Navy Pier 600 E. Grand Ave. in Chicago on March 14-18, 2018. Chicago Gourmets celebrates its 21st anniversary. Chicago Gourmets events feature experiences you will savor, with an element of culinary information and education. Chicago Prime Italian located at 1370 Bank Dr. in Schaumburg, IL is now open for lunch 7 days a week from 11:00 am until 3:00 pm. Chicago Sports Show— Chicagoland’s Fishing & Hunting Spring Spectacular will be held March 22-25 at the Arlington 2200 W. Euclid in Arlington Hts., IL. Chicago’s St. Patrick’s Day Parade will be held March. 17th, 2018 starting at Balbo and Columbus and viewing starts at Buckingham fountain. Dyeing of the Riv-

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er is scheduled at 9:00 am. Family Farmed presents its 14th Annual Good Food Expo March 23-24 at UIC forum 725 W. Roosevelt Rd. in Chicago. Joy District in Chicago’s River North will add a new layer to their multi-level drinking and dining experience with the addition of Parlay at Joy district”, a lively , ultramodern sports pub coming March 2018 to the first floor of 112 W. Hubbard. Porter Cullens Irish Pub and Restaurant located at 3541 W. 99th St. in Evergreen Park is the place to try some Irish specialties. On the menu they offer, Guinness Braised Beef, Guinness Fish N Chips and Irish Shepherd’s Pie. St. Patrick’s Day— Be the Legend 3-17-18 at Fado Irish Pub located at 100 W. Grand in Chicago. Celebrate with tons of Guinness and Irish whiskey plus awesome music all day long. The Orchid Show continues through Mar. 25 at the Chicago Botanic Gardens at 1000 Lake

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St. George 35th Anniversary Single Malt Whiskey

St. George 35th Anniversary Single Malt Whiskey is the result of decades of craftsmanship, diligent treasure hunting among their own barrel reserves, and painstaking blending. This special anniversary release is limited to only 771 hand-numbered and signed bottles—making it a collector’s item for true connoisseurs of American single malt whiskey. St. George 35th Anniversary Single Malt Whiskey bears the mark of three generations of St. George distillers: Jörg Rupf, a living legend and true master of artisan distillation, who founded St. George Spirits in 1982; master distiller Lance Winters, who established St. George’s whiskey program in 1998, authored their mash bill, and developed their single malt’s signature style; and head distiller and blender Dave Smith, the guiding hand behind their whiskey program. “Every release of our single malt needs to be iconic,” says Dave, “and we endeavour to exceed expectations with each expression. It was a genuine joy and honor to build upon the legacy of our whiskey program by blending this 35th Anniversary release.”

Giving Inspiration a Chance to Grow Creativity isn’t just a process. It’s a value, and it often runs into obstacles by people who can’t or won’t endorse any kind of change (worst if it is tinged with jealousy from others). To become more creative, you have to accept the beliefs and practice the behaviors that help creativity to flourish. For a more inspired and creative life, here are a few of the values you should live: A sense of wonder. Don’t take a cynical, seenit-all attitude. Pretend you’re a child experiencing everything in life for the first time. Ask questions about the world around you. Pursuit of ideas. Don’t hold back. As soon as you feel a spark of interest in something, regardless of how “practical” it seems, let yourself go with it. Follow your ideas wherever they take you. Courage. You’ve got to be fearless and not worry about what others may think. Don’t try to be like everyone else. Take your own approach, whatever you’re doing. Patience. You can’t hurry creativity, so take time to ponder your ideas. Sit down, relax, have a cup of tea, and think things over. That’s usually how the best ideas bloom.

Whole, Flavored Dairy Sales Up Flavored milk provides growth opportunities for producers of traditional dairy products, with sales in the category up 18% from 2012-17, Mintel data indicate. Interest in whole milk is also on the rise, with sales up 8% during the same period, but skim milk sales fell 28%, according to Mintel. – Adapted from DairyReporter

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Food Industry News® March 2018

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Jean Banchet Awards Name 2018 Winners *

Over 400 culinary enthusiasts gathered at the 2018 Jean Banchet Awards on Sunday, January 14th at Venue Six10 on South Michigan Avenue. Presented by the Cystic Fibrosis Foundation, the Jean Banchet Awards for Culinary Excellence are the only Chicago-based awards ceremony that recognize culinary originality and talent throughout the region. Guests were greeted with a Champagne reception followed by the award ceremony hosted by Michael Muser. A selection of award winners includes Monteverde for Restaurant of the Year, Andrew Zimmerman of Proxi and Sepia for Chef of the Year, Smyth for Best New Restaurant, Proxi for Best Restaurant Design and Nick Dostal of Sixteen for Rising Chef of the Year. Katsu and Haruko Imamura were honored for the Culinary Achievement Award who owned Katsu, a beloved sushi restaurant for nearly 30 years. Images/Photo Credit: Christy Clow Photography and Soda Fountain Photography

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Food Industry News® March 2018

Workplace Mistakes

According to USA Today: n Social media now rules. What goes out there says out there, and that really can be a disaster if just one employee leaks a secret or worse, tells a corporate shortcoming. Set boundaries, but better, don’t do anything inhouse that you wouldn’t want to read about on Twitter. n The workplace refrigerator is not a storage locker. Use it or do a weekly purge. n “Business casual” means respectibly clean and pressed, not sloppy. n When giving instructions, do it in person, no texting, emailing, Facebooking or anything short of direct. n Always good: “Thank you.”

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Campbell’s Calls The Trends

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It’s hard to keep up! Food trends increasingly emerge and move on before you’ve had a chance to try the hot new spot. Luckily, the Chefs at Campbell’s Culinary & Baking Institute (CCBI) have explored the globe, eating at restaurants and food stands, scouring markets and grilling foodies to bring you the six biggest and most accessible food trends of 2018. They’re ranked from earlystage Discovery to Mainstream. Here’s what and how you’ll be eating next year: 1. Culinary Heritage Move over “authentic” and “ethnic.” The new culinary buzz is “heritage,” highlighting the people who bring culinary traditions to life and the personal stories that define our food. 2. Feel-Good Treats Nutrient-dense indulgences are driving the “healthy-ish” treats trend with next gen snacks that include fortified ice creams, vegetable desserts, mood-enhancing ingredients, protein-packed chips, fresh produce snacks and more.

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3. Meat Matters Meatless Mondays and plant-based diets may be grabbing the news headlines, but there is still strong interest in all things carnivore, from unique butcher cuts to antibiotic-free meats to exotic game. 4. Botanical Beats Ginger, honey, hibiscus, lavender, elderflower, mint, cardamom and chamomile are just a few of the value- adding herbs and spices bringing grown-up flavors and plant-based profiles to today’s most sophisticated sips and snacks. 5. Alternatives rule From lab-cultured burgers and cricket flour to dairy “milks” to ancient grains, this rising megatrend is just as much about today’s culinary tastes as it is about the food of the future. 6. Limited Edition Innovation Playful twists on classic products, retro re-releases, and seasonal themes are feeding a growing appetite for exclusive flavor experiences and meaningful, Insta-friendly moments with food.

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Food Industry News® March 2018

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The Tabahi family has opened their fifth Pita Inn Restaurant, this one located on Freedom Drive in Naperville Illinois. The restaurant seats 240 guests and has two identical kitchens, one for dine in and the other for carry out guests. No expense was spared on the architecture and design as can be seen by the photos here. Pita Inn continues to lead the field in quality, value and freshness and is one of areas oldest and most successful Mediterranean restaurants. In addition to the Pita Inn, the family also operates its own scratch production bakery, Zad Restaurant and an upscale imported foods and Halal meat market in Skokie called The Pita Inn Market.

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How To Brand Yourself For Continued Success

Brand names tell consumers about the products they buy. A personal brand tells other people about you: your strengths, goals, and commitment to success. The good news: You don’t need to tattoo a logo across your forehead. But you do need to put some work into defining and establishing your brand so it reflects the image you want. Here’s what to do: Identify your established strengths. Talk to your co-workers

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and your manager about what you’re known for—the strengths they depend on, the tasks you’re the “go-to” person for, and so on. Decide which of these to emphasize (by volunteering for specific projects more often, for example) and focus on those areas and tasks. Be authentic. You can’t fake your personal brand—not for long, anyway. The key to making it work is being honest about who you are and what you can do. Don’t pretend to enjoy helping customers when you’d rather be designing new products. You can’t get out of unwanted work just because

it doesn’t fit your brand, naturally, but you can position yourself for assignments that match your strengths by focusing on what you do best. Adopt a unique style. You want to stand out, so do something different. It can be as simple as wearing a bow tie instead of a standard necktie, or as challenging as developing a reputation for volunteering for the toughest assignments. Just stay professional: Wearing a dirty T-shirt to the office every day won’t send the right message even if you think it demonstrates your “difference.”

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Food Industry News® March 2018

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Chicago Seafood Destination Launches New NeighborhoodFriendly Lunch Menu Portsmith—with the hustle and bustle spirit of its River North neighbors and The Fifty/50 Restaurant Group’s delectable seafood concept, has launched a new neighborhood-friendly lunch menu designed to cater to the unique lunchtime needs of those who live and work nearby. Featuring a well-curated assortment of dishes, the menu suits all lunch experiences. From brief business to lengthy and leisurely, Portsmith is the ultimate midday retreat. The newly unveiled menu is scaled down from the restaurant’s previous offerings to provide a finely curated selection of menu highlights, designed for easier ordering. Crafted by Executive Chef and Partner Nate Henssler and separated into two approachable categories of soup and salad starters and mains, Portsmith’s lunch service is available Monday through Friday from 11:30 a.m. to 2:00 p.m. More information is available here: http:// www.portsmithchicago. com

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WHOLESALE CASH & CARRY • CALL FOR SAMPLES: 773-237-7530 Caciotta is a straw-colored wheel of semi-soft cheese that is sold in markets across Central Italy. When made from cow’s milk it is called Caciotta and when made from sheep’s milk it’s Pecorino. It’s a table (or everyday) cheese. It’s tasty, mild and versatile, good for both eating and cooking. Mozzerella Company makes caciotta by adding cultures and rennet to farm-fresh milk that we pasteurize. Once coagulated, the curd is cut into small pieces and then stirred intermittently for about an hour. Next, the whey is drained away and the soft curds are poured into round molds. As the curds slowly release their whey, the cheeses are repeatedly flipped over and returned to the molds to continue draining. Eventually the curds come together to form wheels of cheese. The finished cheese is immersed in a salty brine overnight and then placed on racks to dry. Finally the cheeses are hand-dipped into wax and kept in our aging rooms for a minimum of 2 months—the longer the better— because they develop more and more flavor and their texture gets creamier. One of their most popular caciottas has mild Ancho Chiles. What could be more delicious? Other flavors are: La Cocina (hotter, with 5 chiles, cilantro and garlic), Texas Basil, Mexican Marigold Mint, and Black Pepper and Garlic. Caciottas are great cheeses for snacking. They are wonderful melting cheeses. They are great in sandwiches, on salads, on pizzas, and in a variety of dishes. They are available in 5 lb and 1.5 lb wheels and also in half-pound wedges.

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24-Hour Dining in Chicagoland ● Belmont Snack Shop 3407 W. Belmont Ave. Chicago ● Chavas Tacos 2333 W. Grand Ave. Chicago ● Country Donuts 181 W. Virginia, Crystal Lake, IL ● Country Donuts 3901 US -20, Elgin, IL ● Country Donuts 1218 S. Roselle Rd., Schaumburg, IL ● Dat Donut 8251 S. Cottage Grove, Chicago ● Golden Apple Grill & Breakfast House 2971 N. Lincoln Ave. Chicago ● Golden Nugget Pancake House – numerous locations (7) ● Griddle 24 334 W. Chicago Ave. Chicago ● Halo Grill 2400 W. North Ave., Melrose Park, IL ● Hollywood Grill 1601 W. North Ave. Chicago ● Home Cut Donuts 815 W. Jefferson St. Joliet, IL ● Huck Finn Restaurant 3414 S. Archer Ave. Chicago ● Jeri’s Grill 4357 N. Western Ave. Chicago ● Jim’s Original 1250 S. Union Ave., Chicago ● Lawrence’s Fish & Shrimp 2120 S. Canal St. Chicago ● Omega Restaurant & Bakery 9100 Golf Rd. Niles ● Steak N’ Egger – numerous locations ● Taco Burrito King 11 E. Oakton Des Plaines, IL ● Waffle House – numerous locations ● White Castle – numerous locations

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Food Industry News® March 2018

Eight Things That Successful Entrepreneurs Do Right

Maybe you’ve always dreamed of starting your own business. There’s no reason you can’t, but you’ve got to know what it takes to succeed. From the Investopedia website comes this advice for would-be entrepreneurs: 1: Get organized. A simple to-do list will help you manage your time and resources effectively. Don’t just respond to crises; have a plan for what you want to accomplish daily, weekly, monthly, and further out. 2: Keep records. You can’t remember everything. Keep detailed records so you know what you’ve spent, what you’ve spent it on, where your revenues are coming from, and what your significant challenges are. 3: Study your competition. Find out everything you can about other organizations in your industry. Knowing where they’ve succeeded and failed can help you seize opportunities and avoid mistakes. 4: Analyze the risks. Understand-

ing how much risk you’re facing can help you plan strategies to minimize it—and help you learn how much risk you’re willing and able to tolerate. 5: Be creative. Look for fresh ways to solve problems instead of continuing to do what you and everyone else has always done, the same way it’s always been done. 6: Keep your focus. You’ll be distracted by problems, people, and opportunities. Don’t let them draw you away from your central goal. 7: Prepare for sacrifice. The challenges of entrepreneurship mean you’ll have to make sacrifices—time, money, comfort, and so forth. Decide up front how much you’re willing to sacrifice so you’ll be ready to make the right decisions. 8: Provide top-notch service. The key to any successful business is satisfying your customers. Commit to doing everything you can to meet their needs, and they’ll come back for more.

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Food Industry News® March 2018

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Yogurt Marinades Tenderize Meat Unlike citrus- or vinegar-based marinades that can make meat tough, yogurt gently tenderizes proteins. When cooked, the dairy in yogurt marinades caramelizes first, creating a crispy outer layer and a moist interior. – Adapted from Bon Appetit online

Jim Said It

■ A leader is born not in delegating, not in asking for cooperation, but in facing those treacherous things that scare off lesser people. ■ The 3 biggest timewasters are unnecessary meetings, useless emails and long Powerpoints. Become more available for when you’re vital by avoiding participation wher individual effort iswhat’s called for.

Cigar City Brewing Company Introduces Chicago Grease Trap Pumping Distribution And Water Jetting Cigar City Brewing continues to expand the distribution footprint for its world-class beers with the addition of the Chicago metro area to the Tampa-based brewery’s distribution network. CCB has partnered with Windy City Distributing to distribute its portfolio of unique ales and lagers, including the award-winning Jai Alai IPA. Kegs and twelve ounce cans of Jai Alai IPA, Invasion Tropical Pale Ale and their newest year-round offering Guayabera Citra Pale Ale are now available throughout Chicagoland. Market launch events will be taking place throughout Chicago in March with numerous Cigar City Brewing representatives travelling from Tampa to celebrate with Chicagoans. These events will feature additional Cigar City Brewing beers and will be incredible opportunities for Chicago’s craft beer fans to learn about Cigar City Brewing’s history and its award winning beer from the people who know it best. For full beer information and to find CCB beer closest to you, visit www.cigarcitybrewing.com.

Making people feel important is precisely what a leader is paid for - because making people feel important motivates them to do better work. — Mary Kay Ash

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The Raw Water Trend

Some California residents are fueling a trend for “raw water,” which is unfiltered, untreated spring water that they believe is good for their health. Startups such as Zero Mass Water are capitalizing on the raw water demand, but food safety experts say the drinks could contain unhealthy bacteria and other contaminants. – Adapted from Business Insider

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foodindustrynews.com

2018 Chicago Concierge Favorites Awards

Food Industry News® March 2018

Concierge Preferred Magazine honored their best. Shout out to all the nominees and congrats to Ruben Caraballo on his Hall of Fame award, Jose E Gonzalez II on being this year’s Jon Winke Rising Star, Timmie Cortina as the Art Bryan Concierge Partner of the Year, and Kathy McClanathan for her 13 years of service to #AskCHCA and the community as a whole.

Whole Foods Opens New Midwest Distribution Center Whole Foods Market joined Chicago Mayor Rahm Emanuel to open a new 140,000 square foot distribution center in the Pullman neighborhood on Chicago’s South Side. The new distribution center allows the natural and organic grocer to better serve its 26 Chicagoland locations as well as an additional 34 locations across the Midwest and Eastern Canada. Sitting on 16.5 acres in the historic Pullman neighborhood, the new distribution center features a fresh salad bar, outdoor grilling space and patio, and an equipped exercise room for Team Members to enjoy. The facility employs 100 Team Members, who moved from the company’s previous 5-acre facility in Munster, Indiana. For more info, visit wholefoodsmarket.com.

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Légal Hot Sauce Makes the Heatonist List

Some of the best hot sauces beg for a spot on heatonist.com, and Légal won a spot among their best. Made from all-natural ingredients Légal (pronounced Lay-Gal) “Molho de Pimenta” Hot Sauce combines the best of two hot worlds, Brazil and hot sauce, and is now available in the U.S., straight from Brazil. The malagueta pepper, discovered by the Portuguese while exploring modernday Brazil, is the key ingredient in Légal Hot Sauce. The pepper has been used for thousands of years by the natives for medicinal purposes and has also been considered a sign of good luck. When a village woman started to create a sauce using the malagueta chile that the precursor to Légal was born. The name “Légal” means “cool” in Portuguese and conveys the carefree lifestyle of the Brazilian people, coupled with their spice and zest for fun. Légal Hot Sauce is owned by Homer Food LLC, based in Hollywood, Fla. Retail price is $10 per bottle; worth it. Available in selected markets, read more about them at www.heatonist.com.

2/14/18 11:04 AM


Food Industry News® March 2018 ACCOUNTANTS AB CPA Inc ..............................................................708-430-3232 Chamlin P C .............................................................847-583-8800 ACCOUNTING FIRMS Parhas & Associates .............................Page 12.....708-430-4545 AD-SPECIALTIES U Keep Us In Stitches ...........................Page 46.....773-230-4322 ADVERTISING Food Industry News .................................................847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ..............................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ..............................................708-344-0344 ARCHITECTS Dearborn Architects .................................................312-939-3838 Sarfatty Associates .................................................. 847-920-1100 Studio West Architects .............................................312-965-8133 ASIAN FOOD PRODUCTS Kikkoman Sales USA ...............................................630-954-1244 ASSOCIATIONS GARA ....................................................Page 09.....847-824-6941 Illinois Restaurant Association ..............Page 03.....312-787-4000 Chefs and Culinary Professionals .......................... 872-256-CHEF ASSOCIATIONS & TRADES Good Food Expo ...................................Page 21.....312-874-7360 Jetro Chicago ........................................Page 16.....312-832-6000 ATM MACHINES Meirtran ATM.........................................Page 19.....815-874-7786 ATTORNEYS Scharf Banks Marmor ..............................................312-662-4897 Tabahi Law ...............................................................847-260-8182 AUCTIONEERS Bob King Auctions .................................Page 04.....847-363-2268 AWNINGS & CANOPYS Chesterfield Awnings ............................Page 17.....312-666-0400 Universal Awnings & Signs ......................................773-887-3935 BAKERS-WHOLESALE Gonnella Baking Co ..............................Page 19.....312-733-2020 Lezza Spumoni & Desserts...................Page 39.....708-547-5969 Il Mulino di Valenzano Bakery ..................................847-671-5216 JR Dessert Bakery ...................................................773-465-6733 Milano Baking Company ........................................800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist..................Page 41.....815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago..............................Page 22.....800-933-2500 BAKLAVA Libanais Sweets .......................................................847-329-5060 BANNERS Universal Awnings & Signs ......................................773-887-3935 BANNERS & POSTERS Accurate Printing......................................................708-824-0058 BAR SNACKS Belmont Sausage..................................Page 30.....847-357-1515 BAR STOOLS Chicago Booth ......................................Page 23.....773-378-8400 Waco Manufacturing ................................................312-733-0054 BAR SUPPLIES Ramar Supply Co..................................Page 40.....708-233-0808 Alfa Restaurant Supply ............................................773-588-6688 BARS-BUILDING & REFINISHING Golden Hardwood Inc ...........................Page 18.....847-409-8677 BASSET (LIQUOR) CERTIFICATION Step Solution of Illinois.............................................630-787-1002 BATCH FREEZERS Kool Technologies .................................Page 27.....630-483-2256 BEEF New S B L Inc ..........................................................773-376-8280 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage..................................847-928-0026 BEVERAGES Lifestyle Beverages..................................................630-941-7000 BLOODY MARY GARNISHES Belmont Sausage..................................Page 30.....847-357-1515

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CLASSFIEDS and DIRECTORY OF SERVICES

BOOTHS Chicago Booth ......................................Page 23.....773-378-8400 Waco Manufacturing ................................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ......................................Page 23.....773-378-8400 BREAD & ROLLS Gonnella Baking Co ..............................Page 19.....312-733-2020 Il Mulino di Valenzano Bakery ..................................847-671-5216 BREAKFAST-FOODS Menza Foods ........................................Page 22.....630-230-0332 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ....................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co ..........................Page 04.....773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ..........................Page 04.....773-731-8787 BUYERS GROUPS/CO-OPS GARA ....................................................Page 09.....847-824-6941 CABLE TV-SALES & INSTALLATION All Sports Direct .......................................................630-918-3000 CALAMARI Fisherman’s Pride .................................Page 13..... 800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts...................Page 39.....708-547-5969 CASH & CARRY OUTLETS GFS Marketplace .....................................................800-968-6525 CASH & CARRY WHOLESALERS Costco Business Center .......................Page 26.....708-552-9017 CASH REGISTERS Advanced Data Systems Chicago ........................... 708-388-6111 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ..............................847-675-6066 CATERING-SUPPLIES Dishco SF .............................................Page 04.....510-823-2224 CATERING-VEHICLES DCI Central ...........................................Page 06.....800-468-7478 CENTER OF THE PLATE ITEMS (COP) US Foods ..............................................Page 42.....630-595-1200 CHAIRS-COMMERCIAL Chicago Booth ......................................Page 23.....773-378-8400 Waco Manufacturing ................................................312-733-0054 CHARCOAL Charcoal Supply Company ......................................312-642-5538 CHARCUTERIE ITEMS Alef Sausage.........................................Page 15.....847-968-2533 CHEESES Lipari Foods ..........................................Page 06.....586-447-3500 CHICKEN-PROGRAMS FSI/Foodservice Solutions .......................................847-719-6088 CHILI Captain Ken’s Foods.............................Page 14..... 800-510-3811 Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 CHINA & DISHWARE Dishco SF .............................................Page 04.....510-823-2224 CHOCOLATES Dessert Concepts ....................................................773-640-4727 CHOCOLATES-BULK Mellos Snacks .......................................................... 312-550-1911 CIGARS Pacific Cigar Company .........................Page 46..... 630-972-1189 CLASSIFIED ADVERTISING Food Industry News .................................................847-699-3300 CLEANING PRODUCTS SuperClean ..............................................................847-361-0289 CO-PACKERS T F Processors.........................................................847-709-2600 COFFEE Farmer Brothers Coffee ...........................................312-437-1818 COFFEE & TEAS Royal Cup Coffee..................................Page 19.....630-254-3365 COFFEE ROASTERS Tec Foods Inc........................................Page 16.....773-638-5310 Tugboat Coffee ........................................................630-390-6613 COLD STORAGE Perishable Distribution Solutions ..........Page 28.....888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage...........................Page 12.....800-535-2445

COMBI-STEAMERS Rational USA............................................................888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction .................Page 32.....773-775-0170 CONSTRUCTION-REMODELING Sarillo Developement ............................Page 24.....847-854-0800 CONSULTING & DESIGN A D E Foodservice Equipment ................................. 630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services ..................Page 07.....847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 COOKING EQUIPMENT Ramar Supply Co..................................Page 40.....708-233-0808 CORNED BEEF HASH Menza Foods ........................................Page 22.....630-230-0332 CORNED BEEF-FRESH Vienna Beef ..........................................Page 39.....773-278-7800 EX-Cel Corned Beef ................................................312-666-2535 CORPORATE GIFTS Vienna Beef ..........................................Page 39.....773-278-7800 CPA FIRMS AB CPA Inc ..............................................................630-924-9800 CRAFT BEVERAGES Deutsch Family Wine & Spirits..............Page 42.....708-687-9870 CREDIT CARD PROCESSING Jeff Bruce (HPS) ...................................Page 17.....773-398-1013 Advanced Data Systems Chicago ........................... 708-388-6111 Heartland Payment Systems ...................................414-699-3097 DAIRY-PRODUCTS Instantwhip Chicago..............................Page 22.....800-933-2500 DELI-MEATS Skyline Distributors ...............................Page 03......630-834-1111 DELI-PRODUCTS Lipari Foods ..........................................Page 06.....586-447-3500 DELIVERY-VEHICLES DCI Central ...........................................Page 06.....800-468-7478 DESSERTS Algelato Chicago ...................................Page 25.....847-455-5355 Dessert Concepts ....................................................773-640-4727 DESSERTS-WHOLESALE Lezza Spumoni & Desserts...................Page 39.....708-547-5969 DIGITAL MARKETING Food Marketing Services .........................................224-801-1388 DIGITAL MENU BOARDS Advanced Data Systems Chicago ........................... 708-388-6111 DIRECT MAIL PROGRAMS Food Industry News .................................................847-699-3300 DIRECTV All Sports Direct .......................................................630-918-3000 DISHWASHER-LEASING & RENTAL Cintas Corporation ...................................................630-543-3666 DUCT CLEANING Black Diamond Plumbing & Mech.........Page 12.....866-855-2932 Enviromatic Corp of America ................Page 20.....800-325-8476 Olympia Maintenance ..............................................708-344-0344 DVR (DIGITAL VIDEO SURVEILLANCE) Advanced Data Systems Chicago ........................... 708-388-6111 EGGS Meadowbrook Egg & Dairy Company ......................312-738-2228 ELECTRICAL REPAIR & MAINTENANCE Black Diamond Plumbing & Mech.........Page 12.....866-855-2932 Mackay Heating & Mechanical..............Page 24.....847-381-0448 EMBROIDERY U Keep Us In Stitches ...........................Page 46.....773-230-4322 ENERGY BROKER Century Energy Solutions .....................Page 07.....630-817-3164 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage..................................847-928-0026 ETHNIC FOODS Kikkoman Sales USA ...............................................630-954-1244 FAUCETS Faucet Shoppe The ..............................Page 11 .....773-478-3890 FILM-CUSTOM PRINTED Prairie State Group ..................................................847-801-3100 FILTERS-EXHAUST SYSTEMS Olympia Maintenance ..............................................708-344-0344

Page 33 FIRE ALARM REPAIR & TESTING Valley Fire Protection ...............................................630-761-3168 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety...........................................847-695-5990 FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment ....................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .........................................847-322-9185 FLATBREADS Grecian Delight Foods .............................................847-364-1010 FLEXIBLE PACKAGING Prairie State Group ..................................................847-801-3100 FLOORS Golden Hardwood Inc ...........................Page 18.....847-409-8677 FOOD DISTRIBUTORS Costco Business Center .......................Page 26.....708-552-9017 Cugini Distribution .................................Page 24.....708-695-9471 Dearborn Wholesale Grocers Mktplace Page 22.....773-487-5656 Devanco Foods .....................................Page 43.....847-228-7070 Lipari Foods ..........................................Page 06.....586-447-3500 Tec Foods Inc........................................Page 16.....773-638-5310 US Foods ..............................................Page 42.....630-595-1200 86 Foodservice ........................................................773-523-8861 Alfa Restaurant Supply ............................................773-588-6688 Anichini Brothers ......................................................312-644-8004 Chef’s Quality Meats ................................................708-333-0880 GFS Distribution.......................................................800-968-6391 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 Olympia Foods Industries ........................................847-349-9358 Performance Foodservice-Chicago .........................630-896-1991 FOOD EQUIPMENT Bob King Auctions .................................Page 04.....847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ...........................................................224-307-2232 FOOD PRODUCTS Devanco Foods .....................................Page 43.....847-228-7070 Menza Foods ........................................Page 22.....630-230-0332 Tec Foods Inc........................................Page 16.....773-638-5310 GFS Marketplace .....................................................800-968-6525 Grecian Delight Foods .............................................847-364-1010 Neil Jones Food Company.......................................800-543-4356 Olympia Food Industries ..........................................847-349-9358 FOOD PRODUCTS-PREPARED Captain Ken’s Foods.............................Page 14..... 800-510-3811 FOODSERVICE DISTRIBUTORS GFS Distribution.......................................................800-968-6391 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman ..........................Page 28.....847-232-4474 FOODSERVICE EQUIPMENT Leach Food Equipment Dist..................Page 41.....815-712-7707 March Quality Used & New Equip.........Page 15.....800-210-5895 Thunderbird Food Machinery ................Page 14.....866-451-1668 Losurdo Inc ..............................................................630-833-4650 Rational USA............................................................888-320-7274 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ............................................773-588-6688 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical..............Page 24.....847-381-0448 CSI - Coker Service Inc ...........................................888-908-5600 Cobblestone Ovens .................................................847-635-0172 FOODSERVICE JOBS Industry.co................................................................800-741-4419 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ................................. 630-628-0811 Losurdo Inc ..............................................................630-833-4650 Sarfatty Associates .................................................. 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ...........................................888-908-5600 Cobblestone Ovens .................................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co..................................Page 40.....708-233-0808 GFS Marketplace .....................................................800-968-6525 FRANCHISE-CONSULTANTS Big Sky Franchising .................................................855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage...........................Page 12.....800-535-2445

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Page 34 FREEZERS-ALL TYPES Custom Cooler & Freezer .....................Page 08.....630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp ...........................................................224-307-2232 FRYERS FSI/Foodservice Solutions .......................................847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products .............................................800-325-7093 GELATO Algelato Chicago ...................................Page 25.....847-455-5355 Palazzolo’s Artisan Dairy ......................Page 31...800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies .................................Page 27.....630-483-2256 Palazzolo’s Artisan Dairy ......................Page 31...800-4GE-LATO GENERAL CONTRACTORS Sarillo Developement ............................Page 24.....847-854-0800 Walter Daniels Construction .................Page 32.....773-775-0170 GIARDINIERA Authentic Brands...................................Page 17.....708-749-5430 E Formella & Sons ................................Page 21.....630-873-3208 V Formusa Company ...............................................847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical..............Page 24.....847-381-0448 GREASE REMOVAL SERVICE Kaluzny Bros Inc ......................................................815-744-1453 GREASE TRAP CONSULTANT Grease Traps Inc ....................................................844-550-7708 GREASE TRAP PUMPING SERVICE Tierra Environmental.............................Page 31.....888-551-1998 Kaluzny Bros Inc ......................................................815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ................Page 20.....800-325-8476 Olympia Maintenance ..............................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods .....................................Page 43.....847-228-7070 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 Olympia Food Industries ..........................................847-349-9358 GROCERY & RETAIL PRODUCT DISTRIBUTOR Lipari Foods ..........................................Page 06.....586-447-3500 GYROS Devanco Foods .....................................Page 43.....847-228-7070 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 Olympia Food Industries ..........................................847-349-9358 HAMBURGER PATTY MANUFACTURER Devanco Foods .....................................Page 43.....847-228-7070 HANDYMAN SERVICES Restaurant Handyman ..........................Page 28.....847-232-4474 HEATING & AIR CONDITIONER SERVICE & REPAIR Black Diamond Plumbing & Mech.........Page 12.....866-855-2932 Mackay Heating & Mechanical..............Page 24.....847-381-0448 Mechanical 24 .......................................Page 07.....847-987-9738 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration ...................................................630-670-6890 HIRING SOLUTIONS Industry.co................................................................800-741-4419 HOOD & DUCT CLEANING Hoodz of Schaumburg ..........................Page 10.....847-620-2608 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ......................................312-666-5222 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ................Page 20.....800-325-8476 Olympia Maintenance ..............................................708-344-0344 The Best Touch ........................................................708-369-4958 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment ....................800-373-9714 HOT DOGS Authentic Brands...................................Page 17.....708-749-5430 Vienna Beef ..........................................Page 39.....773-278-7800 Crawford Sausage ...................................................773-277-3095 Red Hot Chicago......................................................800-249-5226 HUMAN RESOURCES ADP..........................................................................847-507-4210 HUMMUS & SPREADS Grecian Delight Foods .............................................847-364-1010

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foodindustrynews.com HVAC REPAIR & MAINTENANCE Restaurant Handyman ..........................Page 28.....847-232-4474 ICE CREAM Algelato Chicago ...................................Page 25.....847-455-5355 Chocolate Shoppe Ice Cream ...............Page 41.....608-221-8640 Homer’s Gourmet Ice Cream ................Page 18.....847-251-0477 Instantwhip Chicago..............................Page 22.....800-933-2500 Palazzolo’s Artisan Dairy ......................Page 31...800-4GE-LATO ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies .................................Page 27.....630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago..............................Page 22.....800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ....................................Page 07.....847-987-9738 Major Appliance Service ..........................................708-447-4100 ICE MACHINES Jay Mark ...............................................Page 45.....847-545-1918 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ..........................Page 20.....312-733-3900 Easy Ice ...................................................................866-327-9423 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical..............Page 24.....847-381-0448 INSURANCE Jos Cacciatore & Company ..................Page 08.....312-259-8200 Caro Insurance Services..........................................708-745-5031 Concklin Insurance Agency......................................630-268-1600 ISU Northwest Insurance Services ..........................888-366-3467 Society Insurance ....................................................888-576-2438 The Horton Group ....................................................312-989-1410 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ..................Page 08.....312-264-6055 INTERIOR DESIGNERS Sarfatty Associates .................................................. 847-920-1100 INTERNET ADVERTISING Food Industry News .................................................847-699-3300 ITALIAN BEEF Authentic Brands...................................Page 17.....708-749-5430 Devanco Foods .....................................Page 43.....847-228-7070 Serrelli’s Foods .....................................Page 29....877-385-BEEF Grecian Delight Foods .............................................847-364-1010 Red Hot Chicago......................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ................................Page 21.....630-873-3208 ITALIAN SAUSAGE Devanco Foods .....................................Page 43.....847-228-7070 Anichini Brothers ......................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co..................................Page 40.....708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ...............................................630-954-1244 JOB SITES (FOODSERVICE) Industry.co................................................................800-741-4419 JUICERS-FRUIT & VEGETABLES Berkel Midwest.........................................................800-921-9151 KITCHEN VIDEO DISPLAY SYSTEMS QSR Automations ....................................................312-982-4099 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ................Page 20.....800-325-8476 Olympia Maintenance ..............................................708-344-0344 KNIFE-SHARPENING SERVICE Maestranzi Brothers .................................................708-867-7323 LABELS-ALL TYPES Prairie State Group ..................................................847-801-3100 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ................................................773-254-6100 Mickey’s Linen ......................................................... 773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits..............Page 42.....708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ......................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ..........Page 28.....888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ..................................847-899-8146 MARKETING-SERVICES Illinois Royalty ..........................................................630-487-1485

Food Industry News® March 2018

MAYONNAISE Columbus Vegetable Oils......................Page 05.....773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.........................................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .........................800-382-2266 MEAT-WHOLESALE Devanco Foods .....................................Page 43.....847-228-7070 Grant Park Packing ...............................Page 44.....312-421-4096 Anichini Brothers ......................................................312-644-8004 Chef’s Quality Meats ................................................708-333-0880 International Meat Company ....................................773-622-1400 New S B L Inc ..........................................................773-376-8280 MEATBALLS Authentic Brands...................................Page 17.....708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service .........................................847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods .............................................847-364-1010 Olympia Food Industries ..........................................847-349-9358 MENUS Einteractive Marketing Solutions...........Page 32.....312-241-1692 MENUS-CUSTOM PRINTED Accurate Printing......................................................708-824-0058 MILK Instantwhip Chicago..............................Page 22.....800-933-2500 MUSSELS-FRESH Artic Blue Mussels ................................Page 11 .....773-940-1390 OIL FILTRATION DEVICES Vito Fryfilter ..............................................................847-859-0398 OILS & FATS-COOKING Columbus Vegetable Oils......................Page 05.....773-265-6500 OILS & SHORTENING Columbus Vegetable Oils......................Page 05.....773-265-6500 Super Golden Fry Oil ............................Page 10.....630-359-5614 OILS & VINEGAR Pastorelli Foods ....................................Page 48. 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils......................Page 05.....773-265-6500 Salad Oils International Corp ...................................773-261-0500 OLIVE OILS Columbus Vegetable Oils......................Page 05.....773-265-6500 Salad Oils International Corp ...................................773-261-0500 ORGANIC FOODS Pastorelli Foods ....................................Page 48. 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical..............Page 24.....847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .................................................847-635-0172 PACKAGING-FOOD & PRODUCTS Prairie State Group ..................................................847-801-3100 PAINTING & HANDYMAN SERVICES Restaurant Handyman ..........................Page 28.....847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc........................................Page 16.....773-638-5310 PAPER-PRODUCTS Ramar Supply Co..................................Page 40.....708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co..................................Page 40.....708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution .................................Page 24.....708-695-9471 Pastafresh Home Made Pasta .................................773-745-5888 PATIO HEATERS TNG Industries ......................................Page 16..... 708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest.........................................................800-921-9151 PAYROLL SERVICES AB CPA Inc ..............................................................708-430-3232 ADP..........................................................................847-507-4210 Heartland Payment Systems ...................................414-699-3097 PEANUTS-BULK(IN THE SHELL) Mellos Snacks .......................................................... 312-550-1911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ...................................................800-332-7805 Orkin Commercial Division.......................................773-431-7512

PICKLES & RELISH Vienna Beef ..........................................Page 39.....773-278-7800 PITA BREAD Grecian Delight Foods .............................................847-364-1010 Olympia Food Industries ..........................................847-349-9358 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ......................................................312-644-8004 PLUMBING SERVICES Black Diamond Plumbing & Mech.........Page 12.....866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The ..............................Page 11 .....773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ..............................847-675-6066 POINT OF SALE SYSTEMS Jeff Bruce (HPS) ...................................Page 17.....773-398-1013 Retail Control Solutions ...........................................630-521-9900 Schmaus Cash Register & POS ..............................847-675-6066 POPCORN BULK-POPPED & RAW Mellos Snacks .......................................................... 312-550-1911 POS SYSTEMS Advanced Data Systems Chicago ........................... 708-388-6111 POULTRY-FRESH New S B L Inc ..........................................................773-376-8280 PRESSURE WASHING Olympia Maintenance ..............................................708-344-0344 PRINTING Einteractive Marketing Solutions...........Page 32.....312-241-1692 PRINTING-CUSTOM ITEMS Accurate Printing......................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ................................Page 21.....630-873-3208 Milano Baking Company ........................................800-495-BUNS T F Processors.........................................................847-709-2600 PROCUREMENT SERVICES VGM Client Rewards ...............................................815-603-2289 PRODUCE DISTRIBUTORS Premier Produce ......................................................847-678-0780 PRODUCE-WHOLESALE US Foods ..............................................Page 42.....630-595-1200 PROPANE Pinnacle Propane.....................................................224-754-1213 PROPANE SERVICE Propane Pete ...........................................................847-754-7662 PUBLISHING Food Industry News .................................................847-699-3300 RE-UPHOLSTERY Chicago Booth ......................................Page 23.....773-378-8400 RECRUITING(SITES & APPS) Industry.co................................................................800-741-4419 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage...........................Page 12.....800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & Mechanical..............Page 24.....847-381-0448 Mechanical 24 .......................................Page 07.....847-987-9738 CSI - Coker Service Inc ...........................................888-908-5600 Climate Pros ............................................................888-463-8159 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .....................Page 08.....630-879-3131 REFRIGERATION-INSTALLATION & REPAIR Polar Refrigeration ...................................................630-670-6890 REMODELING & NEW CONSTRUCTION Walter Daniels Construction .................Page 32.....773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ...........................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .......................................847-719-6088 Losurdo Inc ..............................................................630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer .....................Page 08.....630-879-3131 Olympic Store Fixtures..........................Page 03.....773-585-3755 Ramar Supply Co..................................Page 40.....708-233-0808 Berkel Midwest.........................................................800-921-9151 TriMark Marlinn Equip & Supplies............................708-496-1700

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Food Industry News® March 2018 RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical..............Page 24.....847-381-0448 Berkel Midwest.........................................................800-921-9151 CSI - Coker Service Inc ...........................................888-908-5600 Cobblestone Ovens .................................................847-635-0172 Major Appliance Service ..........................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions .................................Page 04.....847-363-2268 March Quality Used & New Equip.........Page 15.....800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives .............................. 708-361-1150 Kudan Group Inc ......................................................312-575-0480 Marcus Cook-Baum Realty Group ........................... 312-275-3112 Nick Dibrizzi/Coldwell Banker ..................................708-562-9328 Pontarelli & Company ..............................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ................................. 630-628-0811 Losurdo Inc ..............................................................630-833-4650 Sarfatty Associates .................................................. 847-920-1100 RESTAURANTS La Scarola Restaurant .............................................312-243-1740 SALAD-DRESSINGS Authentic Brands...................................Page 17.....708-749-5430 SALAD-DRESSINGS & OILS Columbus Vegetable Oils......................Page 05.....773-265-6500 Tec Foods Inc........................................Page 16.....773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association ..............Page 03.....312-787-4000 SATELLITE TV SYSTEMS All Sports Direct .......................................................630-918-3000 SAUSAGE Belmont Sausage..................................Page 30.....847-357-1515 Vienna Beef ..........................................Page 39.....773-278-7800 Anichini Brothers ......................................................312-644-8004 Crawford Sausage ...................................................773-277-3095 Red Hot Chicago......................................................800-249-5226 SAUSAGE MANUFACTURER Grant Park Packing ...............................Page 44.....312-421-4096 SAUSAGE PRODUCTS Alef Sausage.........................................Page 15.....847-968-2533 SCALES Berkel Midwest.........................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company .....................Page 10.....773-847-1820 SEAFOOD Artic Blue Mussels ................................Page 11 .....773-940-1390 Fisherman’s Pride .................................Page 13..... 800-543-2110 SEATING Waco Manufacturing ................................................312-733-0054 SEATING REPAIRS Express Seating ....................................Page 18.....630-985-7797 SERVING PLATTERS Dishco SF .............................................Page 04.....510-823-2224 SEWER(MAINT)-RODDING & JETTING Black Diamond Plumbing & Mech.........Page 12.....866-855-2932 Tierra Environmental.............................Page 31.....888-551-1998 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ..........Page 28.....888-491-1641 SHORTENING Columbus Vegetable Oils......................Page 05.....773-265-6500 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ..................................847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest.........................................................800-921-9151 Maestranzi Brothers .................................................708-867-7323 SNACK FOODS Belmont Sausage..................................Page 30.....847-357-1515 SOFT DRINKS PepsiCo Foodservice ...............................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies .................................Page 27.....630-483-2256 SOUPS Vienna Beef ..........................................Page 39.....773-278-7800 Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 SOUS-VIDE COOKERS Sammic Corp ...........................................................224-307-2232

CLASSFIEDS and DIRECTORY OF SERVICES

SPECIALTY FOODS

Artisan Specialty Foods ...........................................708-762-5238

STAFFING-SERVICES

Atlas Employment Services ..................Page 07.....847-671-1557

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CLASSIFIEDS

STEAM CLEANING

Olympia Maintenance ..............................................708-344-0344

SUPERMARKET & DELI EQUIPMENT

Leach Food Equipment Dist..................Page 41.....815-712-7707

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest.........................................................800-921-9151

T-SHIRTS-CUSTOM PRINTED

DLS Custom Embroidery .........................................847-593-5957

TABLES-ALL TYPES

Chicago Booth ......................................Page 23.....773-378-8400

RestaurantWoodTables.com ....................................773-599-6200

Doyan PIZ3G Jet Air Pizza Oven w/ Cart $7,000 $8,000 LP Gas, 3 decks, stainless steel interior & exterior 18 month new gas pizza oven, custom cart included! Pick up only, no delivery - Palatine IL Need more detail? Call 847-370-6131 or email SplintersSportsPub@yahoo.com

Waco Manufacturing ................................................312-733-0054

TABLEWARE

Dishco SF .............................................Page 04.....510-823-2224

TAMALES

Supreme Frozen Products .......................................773-622-3777

TEA-GREEN

Dewdrop Tea ............................................................630-335-7806

TEMPORARY STAFFING

Atlas Employment Services ..................Page 07.....847-671-1557

TEXT MESSAGING PROGRAMS

Illinois Royalty ..........................................................630-487-1485

TOFU AND BEAN SPROUTS

Phoenix Bean...........................................................773-784-2503

TOMATO PRODUCTS

Pastorelli Foods ....................................Page 48. 800-SOS-AUCY

TRADE PUBLICATIONS

Food Industry News .................................................847-699-3300

TRUCK-BODIES

Morgan Corporation ..............................Page 29.....608-436-4177

TRUCK-REFRIGERATED

DCI Central ...........................................Page 06.....800-468-7478

TRUCK-SALES & SERVICE

DCI Central ...........................................Page 06.....800-468-7478

Mercedes Benz of Chicago ......................................312-628-4101

TRUCK-SALES NEW & USED

D & S Truck Center ...............................Page 23.....708-352-5551

M & K Truck Centers (Hino) ..................Page 26.....708-793-5251

Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in real estate

Scottsdale / Phoenix Area 8388 East Hartford Suite 100 REALTOR® Scottsdale, AZ 85255

MICHAEL YERGIN 312.952.5683 O: 602.230.7600 E: dryergin@aol.com www.homesmart.com

Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrsin Premier downtown Waterfront District; Grand Haven, Located experience in all Michigan. 3,600 sq. ft. of retail space. Turn-key business, facets in real estate established for 17 years. Currently gourmet foods,

BUSINESS, PROPERTY & EQUIPMENT FOR SALE

giftware and food service. Plenty of parking. Custom cabinetry and display cases imported from Italy. Other fixtures and refrigeration equipment included. Wine & beer license. Includes real estate and established retail business. Call for price and more info. 616-844-9060

M & K Truck Centers (Isuzu) .................Page 27.....708-793-5251

VENTILATING-SYTEMS CLEANING

Enviromatic Corp of America ................Page 20.....800-325-8476 Olympia Maintenance ..............................................708-344-0344

VIDEO GAMING TERMINALS

Illinois Gaming Systems...........................................312-544-9856

WALK IN COOLER- MOBILE- RENTAL/LEASING

Portable Cold Storage...........................Page 12.....800-535-2445

WALK-IN COOLER REPAIR & MAINTENANCE

Mackay Heating & Mechanical..............Page 24.....847-381-0448 Mechanical 24 .......................................Page 07.....847-987-9738

WALK-IN COOLERS AND FREEZERS

Custom Cooler & Freezer .....................Page 08.....630-879-3131

WEBSITE DESIGN

Americaneagle.com ..............................Page 40.....847-699-0300

WEBSITE DESIGN SERVICES

Stick Out Social.....................................Page 46.....312-655-9999

WELDING & FABRICATING

KOP Ind. Welding & Fabrication ...........Page 12.....630-930-9516

WHIPPED CREAM

Instantwhip Chicago..............................Page 22.....800-933-2500

WINE & SPIRITS

Deutsch Family Wine & Spirits..............Page 42.....708-687-9870

YOGURT & SOFT SERVE EQUIPMENT

Kool Technologies .................................Page 27.....630-483-2256

ITALIAN RESTAURANT FOR SALE

Over 4,100 sq. ft. two different dining rooms with a big outdoor patio for a total of more than 200 seats. All fixtures and furniture included but not inventory. Attractive lease terms available. Asking $250,000 for business only. BROKERS WELCOME Call or text 708-304-3448

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foodindustrynews.com

Food Industry News® March 2018

CLASSIFIEDS

PONTARELLI ASSOCIATES

Chicago’s Premier Hospitality Real Estate Brokers

REAL ESTATE SERVICES

For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. Kudan Group twitter.com/RestaurantRE

*Restaurant Brokerage Division*

Vince Ferraro

BANQUET: Lake County. Pristine condition. 6,250 sf building on 3 acres.

Occupancy 236. Parks 125. Beautiful dining rooms and Bride’s Room. State of the art lighting & sound systems. Exquisite Garden Patio. “Best of Fox Valley”, 7 years! Includes all operating manuals, recipes and future bookings. True “turn-key” business but...priced at Real Estate appraised value! $1,250M

TAVERN: Coveted Chicago Tavern License! Great NW side neighborhood. Est. 1959!! Mature crowd. 7 tap. XL condition. BIZ @ $125K

NEW LISTINGS & UPDATES Client Seeking Location in or Around Schaumburg

Imperial Lamian, a restaurant with 52 units in Indonesia, and one Chicago location in River North, is seeking to expand in or around Schaumburg, IL. End cap preferred. Size Requirement: 2,500 - 3,500 SF Agent: Jerrod/Juan Carlos

FAST FOOD: NW Suburb. Got it all + Beer & Wine! Seats 160. Est. 1989. Illness forces sale. $59K

RELI PNRE DSUT ICW CINEGE D!!

WILMOT: Banquet hall / Restaurant. Est. 26 years. Seats 280. Parks 100+. Bonus: Apartment! Growing area. RE, BIZ, FF&E @ $395K PIZZA: NW side. Est. 1982!! Carry-out & delivery. Great lease. $85K GREAT FOOD...FAST!: Rave reviews! Unique menu featuring “comfort food.” High volume. Favorable lease. Licensing agreement. Seats 40. Parks 12. Signalized, busy intersection, NW side of Chicago. BIZ, FF&E @ $165K

LI NE ST W IN G!

dining room. Nights only. Harlem & Irving area. Great lease. BIZ, FF&E @ $99K

VinceF@PontarelliAssociates.com

CALL 847-778-3571 ! LI NE ST W IN G!

“Commerce With Morality™” 2731 W. Touhy Ave. Chicago, Illinois 60645 THINKING OF BUYING OR SELLING?

Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin

2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote, 4) Story of your business in Estiator magazine

MEMBER: CRBA

march 2018 33-40 classifieds.indd 36

RE PR DU IC CE E D!

RE PR DU IC CE E D!

AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES

Call us at (773) 743-2100 for: 1) Property Management,

Corner mixed-use building with a restaurant/bar and one 4-bed/2-bath rental unit. Includes basement, garage, 2nd floor party room/office & large outdoor seating area. Size: See Agent Rental Rate: $6,000/Mo. (Mod.Gross) Price: $1,100,000 Agent: Brian Large bar/restaurant with private outdoor patio for sale in hot Logan Square. Turn-key business or bring your own ideas to this amazing location. 3,840 SF + 1,160 SF Patio Size: 5,000 SF Total Rental Rate: $31/SF (Modified Gross) Price: $249K Agent: Georg

Loop (South)- Confidential #1067- Business for Sale Restaurant with recent build out. Option to expand into adjacent space to increase occupancy. Located amongst national retailers, dining and entertainment establishments. Size: 2,247 SF Rental Rate: $26/SF NNN Price: $200,000 Agent: Juan Carlos

Beautifully built tavern/restaurant in strip mall with 800 SF outdoor patio and bar. Operates as a brewpub with over 40 types of craft beers. Seats 187 indoors. All FF&E included. Size: 6,200 SF Rental Rate: $9,000 per Month (NNN) Price: $1,299,000 Agent: Chad

Peter J. Poulopoulos, MBA

West Town- 1378 W. Grand Ave.- Restaurant for Lease

Restaurant for lease on the corner of Grand & Noble. Open floor plan perfect for any concept and/or quick serve. Sizable kitchen with room for prep and storage. Size: 2,280 SF Rental Rate: $5,700 per Month (Modified Net) Agent: Chad

Wheeling, IL- Confidential #C124 - Business & Assets for Sale

Restaurant/bar with outdoor patio located in a new strip mall. Live music on weekends with a private room available. Seats 180 for dining and 25 at bar. All FF&E included. Size: 5,765 SF Interior + 824 SF Patio Price: $990K (Bus.+Assets) Agent: Chad 815.404.9171

LI NE ST W IN G!

FS 1.5 Ares, Bar-Tavern w/Apt above + 3-bed House / or Business only $95K Lake Villa, IL Fast Food 2,000 sq. ft. - Corner - Incredible Opportunity – Priced Right Addison, IL Fast Food, FS, Corner, Drive-Thru, 65 Seats, W/Prop.-Video Poker Broadview, IL Fast Food - Well Known & Long Established - Close to Lincoln Park Zoo Chicago, IL Fast Food, Frees Standing, Profitable, Same Owner Over 17 Years Chicago, IL Fast Food - Free Standing - W/Property - Drive Thru - Goldmine Hammond, IN Free Standing Fast Food - W/Property $1.375M - Outstanding! Westmont, IL Free Standing Fast Food - Business and Property - Outstanding! Westmont, IL 7.5 Acres Zoned C2, Unbelievable offering! Extend to Stop Light at Extra $’s Homer Glen, IL Restaurant-Free Standing-Same Owners for 25 Years! Business Only Moline, IL Restaurant-Free Standing-Same Owners for 25 Years! Business and Property! Moline, IL Free Standing Family 185-Seat Restaurant, 5,500 sq. ft. W/Property Portage, IN Restaurant with Property of 2 Acres -Spectacular offering! - Video Poker Homer Glen, IL Restaurant-Bar-Pizza-Free Standing - 3.5 Acres - W/Property-Owner Financing Lake Barrington, IL Corner Location - 7 Stores - Fully Leased - Annual Net ~$71,500 Return: 10% Chicago, IL Excellent Long Term Lease $4,000 / mo. Chicago, IL Strip Mall - 6 Stores - Fully Leased - Annual Net $141,958 Franklin Park, IL Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!) Chicago Heights, IL

Lakeview- 3001 N. Ashland Ave.- Real Estate Sale or Lease

Tinley Park- 9501 W. 171st St.- Tribes Alehouse- Business/Assets for Sale

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

BAR / TAVERN HOME PROPERTY FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD LAND RESTAURANT RESTAURANT RESTAURANT RESTAURANT BAR RESTAURANT-BAR-PIZZA RETAIL STORE (S) RETAIL STORE (S) RETAIL STORE (S) SPORTS BAR & 18K STRIP MALL

Below Market Rent! Coffee shop/bakery in operation for over 13 years. Includes 875 SF outdoor area. Floor to ceiling windows. Ideal for delivery, carry-out and casual dining.

Logan Square- Confidential #G100 - Business for Sale

MEMBER: CRBA

REALPOUL REALTY

Edgewater- 1130 N. Milwaukee Ave.- Lovely Kitchen and Cafe Size: 2,275 SF (Indoors) Rental Rate: $3,000/Mo. (Gross) Price: $144,900 Agent: Jarrett

RE PR DU IC CE E D!

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

Newly designed restaurant/bar near dining and shopping in Bolingbrook, IL. Occupancy under 99 indoors and +/- 30 outdoors. Licenses include Retail Food & Full Liquor (3 AM). Size: 2,399 SF Rental Rate: $52.02/SF (NNN) Price: $200,000 Agent: Juan Carlos Freestanding restaurant with 340 feet of frontage on Milwaukee Ave. Includes 37 exhaust hoods for tableside cooking, several separate dining areas and banquet on 2nd floor. Size: 8,963 SF (Building) 39,341 SF (Lot) Price: $1,120,375 (Real Estate) Agent: Daniel

license! Est. 1988. Pristine “Turn-Key.” REAL ESTATE, BIZ, FF&E @ $395K

ITALIAN CAFÉ: Est. 20 years! Area favorite. Seats 50 in nostalgic

Bolingbrook- Confidential #1068- Assets for Sale

Buffalo Grove- 301 N. Milwaukee Ave.- Restaurant Real Estate for Sale

DELLS AREA: Freestanding patio. Seats 100. Paved lot. Family-style with liquor FORMER “RIGGIO’S”: Corner, Milwaukee & Oakton, Niles! Fully equipped. Freestanding. 7,250 sf. Brick. 52,966 lot. Seats 202. Parks 107. Est. 1957!! Lease or sale. Pristine condition! Suburban icon. $2.350M

312.575.0480 www.kudangroup.com

Wicker Park- 2151 W. Division St.- Commercial Condo for Lease

Division street commercial space for lease with all new interior finishes. Clear span layout with floor to ceiling windows, ADA bathroom and 650 SF basement. Size: 1,000 SF Rental Rate: $3,800/Mo. (Gross) Agent: Jarrett

Yorkville, IL- Confidential #C121 - Real Estate + Business for Sale Charhouse with Italian specialties situated on a hard corner in Yorkville. Monument sign on Route 34. Includes fully-equipped kitchen, banquet room, gorgeous bar and all inventory. Size: 5,475 SF (Building) .94 Acres (Lot) Price: $1,399,000 Agent: Chad 815.404.9171 REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM

Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661

MEMBER: CRBA

2/14/18 11:05 AM


Food Industry News® March 2018

CLASSFIEDS and DIRECTORY OF SERVICES

Page 37

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

FOR SALE REAL ESTATE & BUSINESS OR BUSINESS ONLY

Hot Western Suburbs in DuPage County. Class “A” turn key, free standing restaurantbar-banquet plus outdoor patio. 7,000 SF bldg./seats 300+/-; 70,000 SF lot parks 140+/Owner financing/very low rent. Call for more information.

Only From

Nick Di Brizzi 888-317-7721 NEW! PIZZA!! PIZZA!!

NEW! CHICAGO/SOUTH SUBURBS

Chicagoland Area. Established for 20 years. Sales $1,200,000 a year; Cash Flow $200,000 Qualified buyers only. Must sign confidentiality agreement and have proof of funds. Selling Business Only.

Restaurant-bar-banquets-drive thru-catering. Specializes in ribs, steaks, chicken & fish. Established for 43 years. 4 million in sales a year verifiable. 16,000 SF building/seats 200 in dining room, 200 in banquet rooms plus sit down bar 22 seating. Carry out with drive-thru window, catering service with 2 delivery trucks. Parking for 155 vehicles. Five slot machines $120,000 gross monthly. Owner retiring after 43 years. Possible owner financing to qualified buyer with $400,000 down. For Sale-New Price: $999,000.

FOR SALE/LEASE

Turn key restaurant-bar. Southwest SuburbsFrankfort/Hot Will County! Brand new 6,261 SF building. Seats 300 plus 100 outdoor patio on 63,162 +/- SF. Sites parks 150+/- cars. NEW! NORTH SHORE SUBURBS

For Lease/Sale. 3,783 SF building with 79,715 SF lot. Quick service restaurant with drive-thru window. Existing furniture, fixtures and equipment in place. Next to CVS Pharmacy. Surrounding retailers include CVS Pharmacy, KFC, Walgreen’s, Culver’s Burgers, Applebee’s, Burger King, etc.

NEW! WESTERN SUBURBS-DOWNTOWN HOT WESTERN SUBURB BY TRAIN STATION Lease NNN $16.92 per SF; Real Estate taxes $2.81 per SF. Turn key 4,000 SF fully equipped restaurant-bar. Selling leasehold improvement, fixtures and equipment.

NEW! DOWNTOWN RIVERSIDE BY TRAIN STATION

NEW! WESTERN SUBURBS

Most famous “Hot Dog Stand” in the Midwest Free standing drive-in. Real $$$ maker. Seats 40; Parks 20. Selling Real Estate & Business. Qualified buyers only.

Established for 30 years Turn-Key Eastern European Restaurant. 1,300 SF plus Lower Level. Seats 50, Real $$$ Maker. Owner retiring. Serves beer & wine. Rent $1,500 per month. Selling Business for $69,500 NEW! CHICAGO SOUTH

NEW! PALATINE, DUNDEE ROAD & ROUTE 53 10,000 SF Restaurant-Pizzeria with separate entrance-Bar-Banquet & Catering plus 12,000 SF lower Level with high flexicore ceilings with five walk in cooler-freezers. Turn-key. Must see to appreciate. Former owner invested more than $1.5 million in leasehold improvements, fixtures & equipment. For Lease: $10,000 per month. Qualified tenants only. NEW! WESTERN SUBURBS - LISLE For Lease-free standing former restaurant. 2,520 SF plus 1,000 SF lower level brick building. Lot 22,850 SF, Hard corner stoplight intersection SEC of Main Street (Route 53) and Maple Ave. National Tenant location by Benedictine University. Next to major national tenants, high traffic counts, great demographics. Lease type: NNN/$30 per SF NNN. Real Estate Taxes: $5.60 per SF

NWC stoplight intersection of 47th Street and Damen Avenue. Located in the outlot of “The Yards” Plaza. For Sale/Lease. 3,750 SF building with 27,557 SF Lot. Brand New quick service restaurant with drive-thru window. Existing furniture, fixtures and equipment in place. Located next to Burger King, Pizza Hut & Wings in the same shopping center. Surrounding retailers include Checkers Burgers, McDonald’s, Home Depot, Walgreen’s, Food For Less.

NEW! SOUTHWEST SUBURBS-MIDLOTHIAN ON CICERO AVE.

Just one door south of the SEC stoplight intersection of 147th Street and Cicero Avenue. For Sale/Lease. 4,200 SF building with 46,590 SF lot. Brand New Quick Service Restaurant with drive-thru window. 49,000 VPD traffic count on Cicero Avenue and 29,000 VPD traffic count on 147th Street. Next to Fannie May and across from Walgreen’s, major development NWC of 147th Street and Cicero Avenue. Surrounding retailers include, Mariano’s, Cooper’s Hawk, McDonald’s, Pepe’s Mexican Restaurant, Popeye’s Chicken, Panda Express, Taco Bell.

We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.

CAMBRIDGE REALTY & BROKERAGE with 30 yrs of Hospitality Experience, proudly presents:

• DOWNTOWN PUB, Chicago 3,600 sq ft, seating for 150, plus 20 Bar Stools, walking distance to City Hall, rent only $5,000 month Gross. 13 yrs left on Lease asking: $500,000 business only. • BANQUET HALL, NW Suburbs, $4 Million in Sales, 35 yrs in business, owner retiring,seating for 900 guests, asking $5.8 Million with two commercial parcels. Call for details, too good to pass up. • GREEK THEME RESTAURANT, Chicago, 40 seats inside, 26 outside café, ALL NEW. BUILDOUT, New Electric, New Equipment, New Furniture 2 months old asking…$145,000 Business only • SPORTS BAR OR DINER, Des Plaines, 6,000 sq feet, with Huge Bar, Outside Patio, recently remodeled, turnkey operation, asking $350,000 Business only • STEAKHOUSE, Oak Brook Area, $2.5 Million in Sales, 8,200 sq feet, ample parking, upscale buildout with banquets and outdoor seating, and enclosed patio asking:$3.5 Million w/ property • BREAKFAST RESTAURANT, Gurnee, Hard Stop Light Corner, OWNER WILL BUILD TO SUIT, up to 10,000 sq feet. Call for information.

CALL PATRICK: (847) 710-9233 OR EMAIL: Patrick.haris@gmail.com

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BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! HIGH VOLUME PIZZERIA TAKEOUT SUBURBAN LOCATION Family restaurant available. Established over 40 years. Approx. 4,500 sq. ft. Freestanding building, plenty of parking, seats 150 plus. Plenty of parking. High volume sales. Reasonable lease. Business only. Asking $399K.

LONG ESTABLISHED SPORTS BAR/PUB In full operation with gaming. Approx. 2,5003,000 sq. ft. w/ parking. Located in SW suburbs. Additional rental income from retail space & apartment. Adjacent to bar. Priced to sell. Call for details.

ITALIAN RESTAURANTS W/ BANQUETS & PIZZERIA

Multiple locations. Long established, over 50 years of history. Has gaming! Will separate.

Seller retiring. EXTREMELY CONFIDENTIAL!

Call for details.

CATERING BUSINESS FOR SALE

Established over 50 years. Limited hours. Includes real estate. Priced to sell quickly. Recently reduced. Call for details.

SPORTS BAR AND GRILL

NW Suburbs Downtown area. Newly remodeled. High volume. Reasonable lease. Exceptional Price! Call for details!

Community favorite. Many years in business with base established. Limited hours. Very profitable. Easy takeover. Sellers will train. Call for details.

PANCAKE HOUSE

Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease. Limited hours. Possible owner financing. Call for details.

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

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Commercial Bakery Elk Grove, IL

Fully equipped bakery producing cheesecakes for the fundraising industry since 1986. Customers include midwest based high schools and elementary schools. Annual revenue of $1.7 million with 30% gross margins. In addition to typical bakery equipment, the Company also has a stable customer base of over 400 accounts, and recipes/processes which will also be included in the sale. Asking price for entire business is $750,000.

Contact Warren Jacobsen at 630-671-0500 or Jacobsen@horizoncapadvisors.com Contact Ted Aretos ted@eatz-associates.com 1-815-761-8334 www.eatz-associates.com NEW LISTINGS

Fast Casual Re-Concept Edgewater

Independent Hot Dog/Beef/Gyro – High Volume • 2017 Sales $865,000 • Asking $169k • Rent $8500 • Freestanding – Champaign County

• Asset Sale/Re-concept

Banquet Hall & Restaurant – Schiller Park – 14,284 Sqft • Est. 26 Years • Seating for 90 in Restaurant & 225 in Banquet Hall • Asking $1.528M • Owners are retiring – Asking under appraised value • Huge Catering Kitchen

• Asking Price $59K

Breakfast and Lunch, good hrs. Business with Real Estate. Building with parking lot 66x110

Price reduced to sell:

$239,000

TGI Realty Call Ted 847-804-8000 WESTERN LAKE COUNTY

Banquet Hall–Attractive, free-standing facility, fully equipped with a seating capacity of 250 and plenty of parking. Elegant interior and convenient location. $725,000

John Pantelopoulos (224) 730-1953 CBS Realtors

• Fully Equipped • Asking $44,900 Fully Equipped Taco Shop South Shore • Asset/Sale

Independent Gourmet Burger Joint – NW Suburbs • Est. 26 Years • Seating for 90 in Restaurant & 225 in Banquet Hall • Asking $1.528M • Owners are retiring – Asking under appraised value • Huge Catering Kitchen

• $2000/Month Gross Rent • Carryout/Pickup Only Bar/Nightclub w/ Gaming North Suburbs • $200K + Cash Flow • Loyal Following • Asking $599K

RECENTLY SOLD LISTINGS Independent Coffee House North Suburbs $59K Fast Casual Deli Elmhurst $29K Independent Pizzeria Schaumburg $99K Fast Casual Rib Concept Lake Zurich $99K Bistro/Bar w/ Gaming Opportunity $79K

“Creating Possibilities in the Restaurant Industry”

Ted Aretos

Eatz & Associates—Market Partner Z Real Estate Group 21660 W. Field Parkway Suite #118 Deer Park, IL 60010

Phone: (815) 761-8334 Ted@eatz-associates.com www.Eatz-Associates.com

Broker: American Realty Network Inc.

RESTAURANT FOR SALE

McHenry, over 7,000 sq. ft. Complete package; Building Business & Land. Great location over an acre of land! Turn key operation. Income producing slot machines & off-track betting on site. A Must See! Contact Jay at NALLEY REALTY

(815) 354-4321 www.nicolinosmchenry.com

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SKOKIE

COMMERCIAL/RESIDENTIAL BUILDING 7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Tavern license. Lot 50 x 125. Occupancy: 98 Some financing available.

$629,000

Call Wesley at 773-671-1273

CLASSIFIED RATES

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

CALL PAULA: 847-699-3300

Food Industry News® March 2018

For Sale

Pizza Restaurant with Property 2727 W. Howard St, Chicago

Successful Euro Bakery - Northwest Suburbs Contact Cedric C. McGraw at 847-446-2555

Restaurant Services Corp. MEMBER: CRBA

GRAYS LAKE, ILLINOIS

RESTAURANT/BAR

After 25+ profitable years, owner is ready to pass the “controls” to the next hospitality enthusiast. Seats approx. 120, plenty of newly re-paved parking and two beautiful rental units that subsidize the rent. New roof, updated plumbing, mostly newer compressors, low rent and nice lease terms. AADT approx. 25,000. Value added: Gaming. Business: $190,000.

JOHN PANTELOPOULOS

(224) 730-1953 CBS REALTORS

FOR SALE

Great business opportunity in Northern Wisconsin, near Antigo. MILLER’S NUTSHELL SUPPER CLUB has been in continuos operation since the 1940s. The current owners, Jerry and Vickie Miller have owned the club since 1998. Jerry, a retired police officer, wants to retire permanently. This profitable business has a loyal customer base and a reputation for great food, excellent service, and a warm, traditional supper-club atmosphere. This extremely well cared-for facility is 1,973 sq. ft.; dining room seats 28; bar area accommodates an additional 31 guests. The unattached house is steps away, and is 2,528 sq. ft., with 4 bedrooms, 21/2 baths, a 21/2 car garage, and a beautiful deck complete with hot tub! The 11/2 acre property includes 2 modern out-buildings and a large asphalt parking lot.

SEE PHOTOS ON CRAIGSLIST * OWNERS WILL TRAIN Asking $489,000 O.B.O. • Call (715) 489-3306

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For 125 years, Chicago’s own Vienna® Beef has been serving up St. Patrick’s Day specialties. Harvest Fresh Continued from page 1 The farm to fork concept is reinforced with open kitchens where shoppers and diners can see scratch bakers, butchers, and sausage makers hard at work, crafting their next meal. The store even churns its own butter in- house, in a display production area. The fresh butter can be purchased at the store and it is also used in its bakery. No trip to Harvest Market is complete without dining at the Farmhouse Restaurant. This is a good experience featuring farm fresh ingredients, best of the season recipes, the comfort of your home kitchen atmosphere and some of the best breakfast in town. Another highlight in Harvest Market is “The Nook” which houses many types of events such as food demonstrations/promotions, taste testing, and cooking instruction. Private cooking demo with your Harvest Market dietician is also available.

Select from: • Corned Beef • Pastrami • Montreal–Style Brisket Pastrami

For more information contact us at (773) 278-7800 www.ViennaBeef.com

Heart-Healthy Workplace

ment with loud or disruptive behavior, the likelihood of mistakes increase and we mentally work harder to filter out useless interference while trying to consciously do our jobs. Ironically, construction pounding creates a rhythm that is more in sync with productivity than office bigmouths. The added interference of pop up messaging, texts and social media while working divides our ability to focus on the “now.”

Want to avoid a heart attack? Avoid loud, disruptive and noisy workplaces. That’s the finding of a national study of over 6,000 workers examining data from the U.S. National Health and Nutrition Examination Survey, conducted over a decade of careful evaluation of workplace stress and dangers. The researchers found that 21 percent of respondents said they had worked in a noisy en- Labor Issues? Let Us Create A Signature Dessert For You! vironment for close to nine consecutive months, and they were two to three times more likely to have serious heart problems than employees in quieter Cakes, Pastries, Gelato atmospheres. Disruptive Private Label & agitators prohibit concen- Contract Baking Specialist tration; when a coworker CALL NOW FOR ORDERING INFO is dominating the environ- 708-547-5969 www.LEZZA.com

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Food Industry News® March 2018

BUY u SELL u TRADE

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CALL ToDAY FoR oUR CURREnT SALE FLYER

march 2018 33-40 classifieds.indd 40

Days, No Payments, No Interest!!!

Need a shot of Redemption? Their ad’s on page 42.

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Food Industry News® March 2018

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aRound cHicaGo With Valerie miller pilot pete’S Pilot Pete’s is an aviation themed eatery. The restaurant is located in the Schaumburg regional airport. The day I dined there, I was lucky enough to be seated by the window so I was able to see a couple of planes fly in. One of the parties got off the plane and happened to be seated behind us. Your adventure begins when you walk in. The space where you wait to be seated has chairs that are like those that you sit in on an airplane. The space is decked out with memorabilia from Pilot Pete’s adventures around the world. Hanging from the ceiling is quite the collection of all different types of aircraft. The menu includes recipes from Pilot Pete’s flight to exotic regions around the world. Appetizers include: Pete’s Nachos with Chili, with or without meat. They say the Nachos are “big enough to feed a small country”. Other favorite include Pete’s World Famous Pot Roast, Fish Fry,tacos, quesadillas, Fish N’ Chips, BBQ Ribs, calzones, burgers, sandwiches, soup, salads and more. Their portions are very hefty. I saved the best for last, the Chicken Finger Platter – six chicken fingers served with their “Top Secret” finger mustard sauce. For the kids they have a “Just 4 Kids Menu” which includes their favorites; mac n’ cheese, grilled cheese, hot dogs, hamburgers and pasta. If you’re interested in dessert they have an amazing Nellie & Joe’s Key Lime pie. For an amazing meal and fun adventure, visit Pilot Pete’s at 905 W. Irving Park Rd. in Schaumburg, Illinois. They are open 7 days a week.

Bookshelf “Before I touched down on the golden coast of California without a cent to my name, before I made and lost millions of dollars, only to make it all back, and before evil thugs destroyed my beautiful homeland and killed my people, there was a girl who smelled of flowers.” And so starts the riveting, beautifully heartbreaking yet heartwarming memoir by Ted Ngoy, the donut King: the Rags to Riches Story of a poor immigrant Who changed the World [May 2018]. Fending off advances from large chains such as Dunkin Donuts, Cambodian refugee Ted Ngoy was seemingly untouchable. Yet, like many people at the height of success, his fall from grace came at a moment when that success felt fated. Struggling for years with a gambling addiction, it eventually cost him everything. Racked with

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guilt, homeless and supporting two small children, he set out to rebuild not once, but three times. In the donut King he shares his story — one of survival, hard knocks, and the indomitable spirit of a singular man with unparalleled vision. Ted Ngoy is a businessman and community leader residing in Phnom Penh, Cambodia. He was the founder and first chairman of the Cambodian-American Republican Committee, and one-time advisor to the prime minister of Cambodia. As his country emerged from chaos, Ngoy played an instrumental role in successfully lobbying the U.S. Senate for Most Favored Nation status for Cambodia, which led to the creation of countless jobs. He is also a loving father, husband, and man of deep faith who once sat atop a bustling empire built on sprinkles and sugar glaze. Ngoy is using the publication of his memoir, to pledge a seed endowment of $1 million to an educational foundation which will provide scholarships to deserving Cambodian children.

Retail Food equipment SpecialiStS leach Food equipment distributors, llc

Deli • Bakery • Meat • Produce • Grocery • Seafood • More

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We distribute premium brands of Food Retail Equipment in eleven Midwest states through equipment dealers and a network of authorized resellers. We offer equipment for: supermarkets, food stores, butcher shops, delis, cafeterias, c-stores, wholesale, retail and specialty retailers.

Available from Leach Food Equipment Distributors

800-544-9410

SaleS • leaSing • Financing • www.lFeD-mw.com

Better time management We all measure time in terms of practicality; we see what is, and what we want. Managing time better is often a matter of identifying the tasks you don’t really need to do. Here’s one approach: Write up a list of everything you do during the day. Then analyze your list by asking: “Who could take care of this if I got sick?” This will help you identify both the chores you can delegate and the workers capable of taking them on. You’ll simplify your life, and your team will get added experience and responsibility. It’s a win-win.

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Food Industry News® March 2018

Building a Professional Reputation

Even the most freewheeling, noholds-barred workplace has rules of conduct and behavior. They may be unwritten, but knowing and following them will establish you as someone who’s trustworthy and helpful. Here’s some basic workplace etiquette: Don’t invade a co-worker’s cubicle. Give your colleagues their personal space, even if that space is only nine feet square. Knock on the partition or gently announce your presence so you don’t startle anyone. Stay outside the cubicle unless you’re invited closer. Keep your voice down. Whether you’re negotiating with a customer or checking in with your spouse, your co-workers don’t want to be forced to listen to every syllable. Learn to keep your voice at a reasonable volume so you don’t disturb your neighbors. Mind your own business. Don’t jump into conversations you overhear, or force your assistance on a co-worker who hasn’t asked for it. If necessary, ask your co-worker if he or she would like your help. Otherwise, stick to your own job and let other people do theirs. Don’t send middle-of-the-night messages. Unless you’re in a dire crisis, there’s no need to call or send an e-mail to anyone after business hours. Make a note to yourself and get right on it the next day. Otherwise you’ll look like you can’t manage your time, or you’re desperate to impress people, neither of which will enhance your credibility.

SETTING THE STANDARD FOR SUSTAINABILITY

For more information, ask your US Foods representative about our Serve Good brochure or visit usfoods.com.

Slipping Social Skills © 2018 US Foods, Inc. 01-2018-FOF-2018011501

At US Foods®, we’re committed to leading the way with sustainable, responsible solutions. Through initiatives like our Serve Good® program, we work with vendors to ensure responsible food sourcing, develop products that help reduce waste and have established strict packaging standards. Because we’re dedicated to serving well and serving the greater good.

Truth, like new shoes, can be uncomfortable at first and gradually allows for some forgiveness.

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Company meetings: When conducted properly, those attending are respected and listened to. Employees or management participate and give honest input. Watch staff and management for their social skills and good manners. Look at staffers who answer phones, work on sales, meet with customers, and make decisions. Check their social skills. Don’t allow messages or written material to use or abbrevite using texting or online jargon. We have many more options for fast communication, but rarely use complete or clearly understandable English. And no, emojis do not belong in any memo. If you have those who just don’t have social skills should they be evaluated for bad behavior? Take steps to teach staff to do it correctly, without shortcuts. Ask yourself: How do we judge our manners?

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Shmoozefest’s Speakers

Here is an overview of Shmoozefest’s three leaders scheduled to speak on March 7:

Marla Topliff

President Marla Topliff has been the president of Rosati’s Pizza since 1999. She also serves as the corporate media spokesperson, manages vendor and store relationships and human resources. She is Chairman of the National Restaurant Association’s Pizzeria Council and a member of the International Franchise Association, where she serves on the membership and convention planning committees. Marla has been featured in numerous publications like Entrepreneur Magazine, The Suit Magazine, and Chain Pulse Magazine. She has also been featured in numerous digital publications. She was also the 2012 keynote speaker at the International Pizza Expo. Since becoming president, she has lead Rosati’s Pizza to become included in Entrepreneur Magazine’s Franchise 500, Top 100 Pizza Companies by Pizza Today and in the Top 300 Franchise System by Franchise Times. Marla was recently featured in Franchise Update Magazine’s Q1 2014 as one of the 24 Leading Women in Franchising.

Carin Stutz

Executive Vice President and Chief Operating Officer Carin Stutz leads regional restaurant management teams overseeing the operational performance of more than 500 Red Robin restaurants across the United States and Canada, including Burger Works and franchise locations. Carin has more than 30 years of experience in the restaurant industry and has served in operations leadership roles for major casual dining and fast casual brands. Before joining Red Robin, Carin served as President of McAlister’s Deli. She has also served in operations leadership roles for some of the nation’s leading brands including Chili’s, Applebee’s, Cosi and Wendy’s. Carin serves on the National Restaurant Association’s Fast Casual Industry Council Steering Committee and is a volunteer and national judge for the National Restaurant Association Education Foundation ProStart program. She also is a past board chair and member of the board of directors for the Women’s Foodservice Forum, among her many service distinctions in the food service field. Carin earned a Master of Business Administration degree from Mid-America Nazarene University and a Bachelor of Science degree from Western Illinois University. She lives in Denver with her husband Rodger. Her favorite Red Robin burger is the Royal burger.

Kathleen Wood

Kathleen is the founder of Kathleen Wood Partners, an innovative growth strategy firm, specializing in transforming visions into reality through strategy brand optimization and leadership development. The scope of Kathleen Wood Partners spans from hospitality, healthcare, service, manufacturing and retail clients. Her firm consistently works with Fortune 500 leaders, INC 1000 founders and entrepreneurial businesses. Kathleen is a nationally recognized growth strategist, motivational speaker, author, and a proven leader in business and non-profits. She blends her corporate sensibility and rigor with entrepreneurial vigor and innovation to deliver sustainable solutions. In 2010 she published her first book, The BEST Shift of Your Life – The Restaurant Manager’s Guide for Success Outside the Restaurant. Kathleen is the co-founder of Foodservice Council for Women. Kathleen is a past president and board member of Council of Hotel and Restaurant Trainers. She is also a past Executive Committee Member and Board Member for Women’s Foodservice Forum. Kathleen has never left her operational roots and is a founder and business partner in Suzy’s Swirl, a frozen dessert concept founded by herself, her sister Sue and niece Jen Tierno. Their vision is to re-ignite the American Dream through swirling frozen goodness, swirling greatness and swirling gratitude with their innovative frozen dessert concept. She holds a Bachelors of Science degree in hotel restaurant and management from University of Wisconsin – Stout and Master in Business Administration from Loyola University of Chicago.

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Trust in accomplishments and planning. All else are words.

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Food Industry News® March 2018

Mixteca Mexican Grill & Tequila Bar offers fresh, authentic Mexican dining. You can find your typical Mexican fare on the menu such as tortas, tacos, fajitas, burritos and some family recipes—from the homemade tortillas, to the fresh homemade salsas (which range from mild to muy picoso)! Claudia Kriesemint is the owner of Mixteca. Her philosophy is to make everything fresh and from scratch, which is not only showcased with the cuisine but also with the drinks. Mixteca offers an array of freshly made margarita flavors, which seems to be a big hit at the bar. The bar itself, by the way, was built by Claudia’s brother. There’s also an extensive selection of tequilas to choose from. Mixteca Grill & Tequila Bar is located at 1390 S. Eastwood Drive in Woodstock, IL.

When You Can’t Just Walk Away We all need to work; it’s how we survive day to day; it pays the bills. But in the majority of jobs, people eventually experience changes that do not always correlate with personal growth or happiness; on the contrary, things usually tend to change for the worse. According to CNN, there are 4 main reasons for job unhappiness: 1. Few or little opportunity for advancement 2. Company culture 3. Being underpaid 4. Loathsome coworkers No matter what steps end up being involved, your self-worth comes down to fight or flight; either you change them, or they change you. Until you

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figure your next step out, you can make it through with these solid tips: Detach yourself emotionally. Remember that your job title isn’t who you are. Don’t take what happens at work personally; leave it behind when you go home. Focus on life outside the workplace. Get together with your friends as often as you can. Do some volunteer work. The more activities you have filling your time, the less you’ll obsess over problems at work. Take a break. Get out of the office, or find a quiet place to relax. A short respite can help you manage your stress better. Make a plan. Find out what’s available in your field, work your network, and get the training you need so you can create an opportunity to escape.

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TRAVEL With Valerie Miller DESTINATION: AUSTIN, TEXAS

Getting There: Drive/Amtrak – Texas Eagle American Airlines Vacations offers flights out of Chicago O’Hare nonstop, hotel accommodations, transfers or car rental which can be included in your package Austin, the capital of Texas is located in Central Texas within greater Texas Hill Country. Texas Hill Country is a geographic region located in the Edwards Plateau at the crossroads of West Texas, Central and South Texas. The city is home to numerous lakes and waterways. Austin is the 11th largest city in America and it is located 150 miles northwest of Houston. Austin has pleasant weather with the average year-round temperature being around 70 degrees. Austin is also the “Live Music Capital of the World”; live music can be enjoyed at more than 250 venues throughout Austin. The city is also home to more than 2,300 recording artists. The longest running music show on television (Austin City Limits) spawned the Austin-City Limits Music Festival which draws 450,000 people and takes place for two weekends each October. Tours/Things to do: Activities include: biking, boating, canoeing, golfing, paddle boarding, rock climbing, zip lining Austin Brewery Tours City - visit 3 different breweries in one day Austin & Hill Country in 90 Minutes –“A Showcase of All Things Austin” COTA – the world’s newest home for high performance motorsports racing Ghost Walking Tour - 90 minute ghost walking tour of Austin Lady Bird Lake Hike & Bike Trail – the trail winds around Lady Bird Lake for 10 miles in the heart of downtown. Austin is home to more than 300 parks, including 360-acre Zilker Park LBJ Presidential Library – exhibits chronicle the political life and times of LBJ. The First Lady’s Gallery highlights the legacy of Lady Bird Johnson. For more info visit – austintexas.org Accommodations include bed & breakfasts, motels, hotels, and resorts and spas. Chain hotels include: Best Western, Doubletree, Four Seasons, Marriott, and Radisson just to name a few. My choice: HYATT REGENCY LOST PINES RESORT AND SPA Nestled along the banks of the lower Colorado River, this luxurious resort feels like a wilderness retreat. The resort has 491 guestrooms, eight restaurants & bars, Crooked River Water Park, 24 hour gym and Sap Django. It’s ideal families too. The resort is approximately 25 minutes from the Austin airport. This is one dynamic destination to visit. There is so much to see and do, whether you’re taking a food tour and enjoying the Tex-Mex, Tacos and BBQ cuisine, taking the kids to the aquarium, zoo, or on a Duck adventure tour. Visit one of the many parks or take the Double Decker Bus sightseeing tour around the city. Hang out at a club and listen to live music. For more info – austintexas.org. THE AUSTIN FOOD & WINE FESTIVAL WILL BE HELD ARPIL 27-29, 2018

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Deli • Bakery • Dairy • FoodService Confections • Meat & Seafood Packaging • Specialty Grocery Convenience Store

NEW CUSTOMERS CONTACT SEAN SPOTTS at sean_spotts@liparifoods.com or (815) 519-9598

46100 GRAND RIVER AVENUE, NOVI, MI 48374

liparifoods.com

Wine Consumption Slowing Down

The short-term outlook for the wine industry looks good as customers are spending more for good bottles, according to Rob McMillan of Silicon Valley Bank. But overall growth in consumption is slowing down in the US after a 20-year surge, McMillan said. – Adapted from The Washington Post

Our MAY NRA Show Issue Deadline is March 15th, 2018

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Page 46

Food Industry News® March 2018

foodindustrynews.com

Saving Money On Your Next Construction and Remodeling Project

Are you considering remodeling or new construction? Why pay a general contractor “middle man” when you can simply hire subcontractors yourself? Here are some reasons why, and why not, to hire a GC. It really comes down to time, knowledge, and relationships. Even the most basic construction work takes a big chunk of time to manage. The process of bidding subcontractors, watching over their work, coordinating each worker, inspections, and fixing what they mess up is a full time job on even the smallest project. So make sure you have the time for that. Knowing that the plumbing work must be done before the duct work is not expertise most restaurant owners have. Is the electrician cheating you by using smaller wire? Is the flooring installed correctly or will it crack in six months? When you take on a project yourself make sure you are comfortable that you won’t waste money on poor work. Do you know the carpenter well enough that he won’t leave your project unfinished for two months while he completes a more lucrative project on the other side of town? If you have 1. Foster a winning attitude. 2. Use rejection as an asset. solid relationships with the necessary tradesman, inspectors, 3. Earn the customer’s trust. and others, only then you can feel comfortable working with subcontractors directly. 4. Be truthful, reliable, and Not every project needs a general contractor. There are many understand customers. ways to save money and do the project yourself. Especially 5. Get to the decision maker. if you have time to commit, good knowledge about the work 6. Be persistent, not pushy. to be done, and solid relationships with the people doing the 7. Be prepared for objections. work, then you’re on the right track. 8. Deliver more than We asked Tony Sarillo of Sarillo Development this same promised. question. “Sometimes we’ll recommend an owner complete a 9. Be loyal to your customers. project on their own and save the money, or we can help the 10. Value business based on owner with just a portion of the work so they can complete friendship. 11. Care for your customers’ the finishing touches on their own. It really depends on the owner’s abilities and the size of the job.” You can see the Sarillo family. Development ad on page 24 of this issue. 12. Write a thank you.

Successful Sales

A sure way to come up short: Spreading yourself too thin by trying to do too much.

Sushi-san Opens In River North

From the team behind Ramen-san comes Sushi-san – serving up fresh fish with fresher beats, at 63 W. Grand Avenue in River North. With crispy hand rolls, bincho-tan roasted meats and ice-cold beer. Sushi-san uses the best ingredients it can get its hands on and keeps the techniques simple. Raw fish is transformed into craveable hand rolls, explosive nigiri bombs and pristine sashimi sets. Charcoal-roasted meats and vegetables, crispy tempura and late-night yakisoba pair with the coldest Japanese beer in Chicago. There’s an open kitchen, a hand roll bar, a sushi bar and a fully stocked liquor bar with sake, Japanese whisky, wine and inventive cocktails. Join Sushi-san for dinner, late-night eating and drinking every day of the week. Be sure to check out the monthly oma-Kaze experiences at the sushi counter – coming soon along with Japanese Beer Flight Nights, online ordering, delivery and more. For more information, follow @therealsushisan on social media, or head over to sushisanrestaurant. com to make a reservation. Sushi-san is a cashless restaurant. Hours are: Sunday – Thursday, 4 PM – 12 AM Friday – Saturday 4 PM – 1 AM

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Presenting The 2018 Illlinois Food Retailers Association

&

REACHING CHICAGOLAND AND NATIONAL CHAIN HEADQUARTER BUYERS

Industry-Wide Trade Show Wednesday, September 27, 2018 Thursday, September 27, 2018

FREE TICKETS for Food Service and Food Retailer Buyers!

For the first time, Food Industry News has joined forces with the Illinois Food Retailers Association to bring buyers in the industry togetherfor a trade show for foodservice buyers and retail grocery store buyers.

In the coming months, free tickets will be available to supermarket owners and buyers, chefs, restaurant and institutional foodservice operation owners and decision makers, as well as buyers from other aspects of the region’s food industry.

Reserve Your Booth Now! Only $875.

Trade Show Information: When: Wednesday, September 27, 2018 Thursday, September 27,

2018

Schedule: 9:30 a.m. - Opening General Session Key Note Speaker 10:00 a.m. – 4:30 p.m. - Trade Show Mini Education and Food Trend Sessions Where: Renaissance Schaumburg Hotel and Convention Center 1551 Thoreau Drive, Schaumburg, IL 60173

ABOUT IFRA: The Illinois Food Retailers Association is dedicated to the growth of the independent food retailer and the suppliers Illlinois Food that service them. IFRA membership strengthens the link to the food industry at-large and provides industry-specific Retailers programs, as well as essential and timely information about general industry topics and legislative and regulatory Association issues that affect their business. www.ilfood.org ABOUT FOOD INDUSTRY NEWS: Food Industry News is the regions oldest and only trade magazine reaching buyers in all segments of the food industry. Each issue is packed with stories designed to help professionals in our industry to be better informed and more successful. Additionally, the high number of ads make Food Industry News a reliable source to find the market’s very best suppliers in an easy to use buying tool. www.foodindustrynews.com

For trade show booth information or registration

call the Illinois Food Retailers Association at , 630.627.8100

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Pastorelli_2017_TradeAds_Bags_r3.pdf

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Pastorelli_2017_TradeAds_Bags_r3.pdf

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The Choice is Yours now now available available in in pouches pouches

A SWEET A SWEET BASIL BLEND BASIL BLEND Regina by Pastorelli Regina by Pastorelli 4 - 190oz pouches 4 - 190oz pouches

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Since 1927 Since 1927 2/14/18 1:06 PM

Food industry news March 2018 web edition  

Full content of the March 2018 print edition includes Classifieds, directory of services and all editorial content

Food industry news March 2018 web edition  

Full content of the March 2018 print edition includes Classifieds, directory of services and all editorial content