Food Industry News: March 2026 by FoodIndustryNews

Illinois Restaurant Association Appoints Board of Directors

Named

of the Year

The Illinois Restaurant Association (IRA) hosted its 2026 Annual Meeting at the Union League Club of Chicago. The event featured the installation of new Officers and the Board of Directors, including the appointment of Liz Lombardo Stark, of Gibsons Restaurant Group, as Chair of the Board. The luncheon featured a keynote address from the Honorable JB Pritzker, Governor of Illinois, and a celebration of the year’s annual award recipients.

During the event, Sam Toia, President and CEO of the IRA, highlighted the Association’s aggressive advocacy efforts over the past year. In a major win for operators, the IRA successfully maintained the tip credit at the state level, a move estimated to save businesses between 20% and 40% in labor costs. The Association also continued its fight to pause the elimination of the tip credit in Chicago, successfully kept the “head tax” out of the 2026 Chicago budget, and advocated for the legalization of hemp beverages.

On the legislative front, the IRA celebrated its success in eliminating a proposed $1.50 delivery fee from the transit bill. Other key

accomplishments included making cocktailsto-go permanent, legalizing video gaming in Chicago, and passing state legislation to ban unauthorized third parties from selling restaurant reservations. “Our mission remains to protect the bottom line of every operator in this state,” said Toia. “From stopping new tax proposals in the General Assembly to establishing a pro bono legal network for our members, we are ensuring that Illinois remains a world-class place to do business.”

Governor JB Pritzker’s keynote address centered on a celebration of the restaurant industry’s resilience and local impact. “Across the state, See IRA on page 8

Liz Lombardo Stark Named Chair; Christina Gonzalez

Restaurateur

If you’re in Chicagoland, the National Restaurant Association Show is the biggest green flag for your business.

SuSu: a Mediterranean, Middle Eastern and Asian Steakhouse Set to Sizzle in Chicago’s West Loop

SuSu is poised to usher in a new era of steakhouses in Chicago’s West Loop in early 2026, drawing inspiration from the ancient Silk Road and today’s globally curious diners. Set in the former three-Michelin-starred Grace space, the restaurant blends premium steakhouse traditions with flavors from Southeast Asia, the Middle East, and the Mediterranean, complemented by an elevated sake and cocktail program and a lively after-dark atmosphere.

The 6,000-square-foot restaurant is led by hospitality veterans Paul Alqas and Chase Meyer, alongside Executive Chef and Partner Alexander Willis. With Lebanese heritage and experience cooking across Asia, Willis brings a globally informed, Michelincaliber approach that shapes SuSu’s distinct “Mediterasian” identity, merging refined dining with social energy.

SuSu’s menu highlights mezze, raw bar offerings, and select butcher’s cuts accented with bold, cross-cultural flavors, alongside family-style feasts and an intimate 12-seat tasting menu. Thoughtful design elements, curated art, and a dynamic nighttime transformation complete the experience, positioning SuSu as both a destination steakhouse and a late-night culinary escape.

Renderings: Courtesy, Susu

O&D Hospitality Announces New Concepts for St. Charles, Aurora

O&D Hospitality, the family-owned group behind The Graceful Ordinary, announced several new projects in downtown St. Charles and Aurora. Husband-and-wife industry veterans Megan Curren and Chef Chris Curren revealed early plans for The Idle Hour, a members-only, BYOB-friendly cigar lounge opening in 2026, offering premium cigars, luxury amenities, curated memberships, and 24/7 access in a stylish, intimate setting next to the historic Moonlight Theatre.

They also announced RILY, a raw bar and live jazz venue planned for 2026, featuring oysters, king crab, lobster, craft cocktails, and regional jazz performances in a romantic, vintage-inspired space located next door to The Idle Hour. Additionally, O&D Hospitality shared an update on Vicolo, their upcoming daytime café and pastificio in downtown Aurora, where construction is now underway – marking the group’s first concept outside St. Charles.

Luna’s Pub & Grill Opens at Northwestern University

Northwestern University welcomes a new, waterfront gathering place with the opening of Luna’s Pub & Grill, a modern gastropub designed to serve students, faculty, and the broader North Shore community alike. Anchoring the University’s ongoing Cohen Lawn development and equipped with a full bar, Luna’s offers a warm, approachable dining experience that brings the energy of a true neighborhood pub to the heart of campus.

Located within Norris University Center along the lakefront, Luna’s Pub & Grill introduces Evanston’s only waterfront dining experience, featuring a welcoming indoor pub, a dedicated stage for live performances, seamless access to Cohen Lawn’s open green space, and an expansive patio designed to activate during the warmer months. Together, these elements position Luna’s as a yearround hub for dining, gathering, and community-driven programming. Luna’s Pub & Grill is open daily from 11 a.m. to 11 p.m.

At the helm of the culinary program is Chef Demetrios Kyprianos, Northwestern’s District Executive Chef, who oversees university-wide dining. Originally from Greece, Kyprianos brings a balanced, ingredient-driven sensibility to campus cuisine, while drawing on years of experience across hotels, restaurants, and large-scale dining environments.

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March 2026

BINNY’S BEVERAGE

DEPOT • 1111 Chicago Ave. EVANSTON, IL 847-448-4800.

With the cold weather we were having, it was time to get some delicious Smoky Scotch to warm me up, so I headed over to Binny’s. They have a wide selection of scotch. My favorite is the Lagavulin 16-year-old single malt scotch; it’s smooth, full-bodied, smokey and has a delicious finish that leaves you wanting more. Beyond Scotch, Binny’s offers an amazing selection of beer, wine, liquor, and snacks, and the staff is always friendly and incredibly helpful. With numerous locations and consistently great service, Binny’s is a go-to destination for any beverage lover.

JOHNNIE’S BEEF • 1935 S. ARLINGTON HEIGHTS, IL 847-3578100. The place was packed when I stopped in, but the guys at the counter were absolute pros – fast, efficient, and kept the line moving smoothly. While most people come for the Italian beef, I went with the Italian sausage sandwich and I’m glad I did. The sausage was perfectly char-grilled and served on a delicious bun. I added hot peppers, which gave it just the right kick. The heat and flavor were spot on and I loved it. I also ordered fries, and the portion was very generous. They’ve got Italian ice and a goodsized dining room if you plan to eat in. Definitely worth a stop.

KD MARKET • 1046 E. Elmhurst Rd. MOUNT PROSPECT, IL 847-97-8494. This is an immaculate Polish and European grocery store with an impressive selection throughout. The store is spotless and well organized, which makes browsing a pleasure. They have a section with a variety of herring and prepared soups. I picked up a cream of mushroom and a tomato soup. The hot prepared foods counter immediately grabs your attention, offering classic comfort dishes like meatballs, pierogis, stuffed cabbage, sauerkraut, and a variety of sausages. In the frozen section I picked up some Vici Crepes with passion fruit and mango. I also picked up some candy; the brand was E Wedel. It was milk chocolate with raspberry, which was very tasty.

POTBELLY SANDWICH WORKS • 107 S. Northwest Hwy. PARK RIDGE, IL 847-692-6699. When I’m in the mood for a sandwich, this is the place to get one and they have a lot of locations. They have so many excellent sandwich choices. If I want a lighter meal, I get the Skinny Turkey Combo that comes with chips and a drink. But, this time I ordered the A Wreck sandwich; it came with ham, roast beef, turkey, salami and Swiss cheese. A hearty and filling meal in itself and the bread was delicious. Yum! Plus, I had to get a bag of Utz Cheese Curls to go with it. On the menu they have vegetarian options along with soups, salads, mac & cheese and so much more.

RAISING

CANE’S

CHICKEN FINGERS

• 6881 Dempster St. MORTON GORVE, IL 847-965-8121. Dine in or go through the drive-thru. The staff at the drive-thru were so friendly. I ordered The Box Combo which came with four chicken fingers, crinkle cut fries, Cole slaw, Texas toast, sauce and a drink – I had a Coke. The chicken is cooked to order so it’s fresh and delicious. The sauce is really good (order an extra one to dip your fries in) the Cole slaw had a crunch and the Texas toast was cooked perfectly. Here’s a fun fact - Todd originally planned to call the Restaurant “Sockeye’s” as a tribute to his time in Alaska. Instead, he took a friend’s advice and named it after his labrador retriever, Raising Cane, who frequented the construction site.

TORTORICE’S PIZZA • 1735 E. Central Rd. MOUNT PROSPECT, IL 847-437-7668. Established in 1970 - so you know they’re doing something right. One of my friends picked us up some pizza slices from here. We had the pan sausage pizza which was light with just the right amount of sauce. It was also doughy with an excellent crust. If I knew he was ordering from here, I would have added more items. Their menu is huge with lots of appetizers to choose from, plus ribs, sandwiches, wings, and even full dinner selections. Next time, I’m definitely trying the caramelized burnt cheese crust stuffed pizza and the chicken parmigiana. This location is ideal for delivery, carry-out and catering. They also have numerous locations.

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Whole Milk Is Back in School Cafeterias

A law signed by President Donald Trump will allow whole and 2% milk in school cafeterias, overturning a higher-fat milk ban that began in the Obama administration. The Whole Milk for Healthy Kids Act follows the release of new dietary guidelines that emphasize full-fat dairy as part of a healthy diet. The law also permits nondairy alternatives such as fortified soy milk. – Source: AP

Performance Foodservice – Chicago: 70th Anniversary Kick-Off

As part of a pre-celebration of their 70th anniversary as a foodservice distributor, Performance Foodservice – Chicago welcomed special guest Ken Nagel to its annual associate holiday lunch. Nagel is the former president of Fox River Foods, Inc., the legacy company acquired by Performance Food Group (PFG) in 2012.

Fox River Foods was founded in 1948 when Ken’s father, Erwin “Erv” Nagel, purchased the Aurora Meat Locker Plant. Drawing on his experience processing farm-raised livestock, Erv expanded the business to serve retail markets throughout the Fox River Valley. In 1956, the company added specialty lines of dry, frozen, and refrigerated products, officially establishing its role as a foodservice distributor. Over the following decades, Fox River Foods evolved into a broadline distributor and was ranked No. 20 in the 2011 ID Report Top 50.

The 2012 acquisition by PFG strengthened the company’s presence in the Midwest, delivering added value to both Performance Foodservice and Fox River Foods customers. Performance FoodserviceChicago operates out of Montgomery, Ill., and services independent restaurant operators in Illinois, Indiana, Wisconsin, and Michigan.

– See the Performance ad on page 13.

Brussels Sprouts Sales Increase

Brussels sprouts are enjoying increased year-round popularity, as consumers seek healthier and more convenient meal options. Once mostly limited to the holiday season, the vegetable is now a regular item in stores like Stew Leonard’s and Morton-Williams, with demand driven by readyto-cook and value-added formats. Retailers report steady or rising sales outside traditional peak times, aided by expanded product variety and creative merchandising. – Produce Business

Ken Nagel, Dan Gilroy

Your Welding Shop On Wheels

Illinois restaurants are driving economic growth, shaping the character of our diverse communities, and most importantly, serving some of the very best food in the world,” said Governor JB Pritzker. During the luncheon, Toia also welcomed key leadership. “I am proud to introduce Liz Lombardo Stark as the Chair of the Board of the Illinois Restaurant Association,” said Toia. “Liz is a visionary leader who grew up in this industry and understands the heart of hospitality. Her dedication to our community and her deep operational expertise make her the ideal person to lead us through this pivotal year.” Liz Lombardo Stark, a prominent leader in the Chicago hospitality community, represents the second generation of the renowned Gibsons Restaurant Group. Since joining the family business, she has been instrumental in the growth and modernization of some of the country’s most iconic dining destinations, including Gibsons Bar & Steakhouse, Hugo’s Frog Bar & Fish House, and Quartino Ristorante. Liz has played a vital role in expanding the group’s footprint with high-profile projects like Gibsons Italia and the group’s partnerships with the José Andrés Group. Beyond her operational success, she is a dedicated advocate for the industry, having served on the IRA Board of Directors and contributed significantly to the Association’s legislative and educational initiatives.

The IRA also recognized the continued growth of the Illinois Restaurant Association Educational Foundation (IRAEF). To date, the foundation has awarded more than $3.6 million in scholarships. Additionally, the Employee Relief Fund (ERF) has raised nearly $600,000,

providing $322,000 in direct grants to food service workers in need to date. Restaurateur of the Year: Christina Gonzalez, Taqueria Los Comales. Christina Gonzalez, is a true voice for the hospitality industry. As a stalwart advocate for the immigrant community in Little Village and beyond, Christina’s work demonstrates just how much of an impact a restaurant can have on the neighborhood it serves. Christina’s tireless efforts were exemplified during the increased immigration action that took place in Chicago last year. She hosted roundtables bringing the community together, held press conferences highlighting the precarious situation her neighborhood faced, shared information about a person’s rights regarding immigration enforcement, held events like the annual Dia de Los Muertos celebration to bring people to the neighborhood, and kept her neighbors up to date through texts and phone calls. Christina worked around the clock to make her community a safe and welcoming place for business, employees, and customers alike, making her a critical resource during difficult and unstable times. Christina’s tireless support for the immigrant community in Chicago remains an inspiration to any restaurateur who wishes to make a difference. For this reason, the IRA was pleased to present the Restaurateur of the Year award to Christina Gonzalez of Taqueria Los Comales.

Taco Bell Works Toward $5M in Beverage Sales Annually

Taco Bell surpassed its Live Más Café 2025 expansion target by opening 31 units in key markets, including Dallas, Houston, Las Vegas and Southern California. The café concept, which first opened in San Diego in late 2024, has quickly scaled, introducing specialty beverages and “Bellrista” service within traditional Taco Bell restaurants. Positive early results, such as a 40% sales increase at the original site, are fueling plans for a nationwide expansion as the chain works toward a goal of generating $5 billion in beverage sales annually by 2030. – Source: nrn.com

“IRA”

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Whether you’re in the kitchen, at the market, or out making memories, Chef Alvy’s Threads lets you wear your passion proudly. This is more than apparel, its identity, culture, and love for the craft. Welcome to your new favorite chef merch.

What Will Truly Define Hospitality Success in 2026 and Beyond?

Insights from Cayuga Hospitality Consultants’ Annual Conference 2025 reveal the forces that are already reshaping the industry.

1. AI Is No Longer Optional

AI is moving behind the scenes, quietly shaping decisions. The advantage will belong to those who know how to use it, not just collect it.

2. Refinancing Will Force Tough Decisions

Higher rates are forcing owners to make hard calls. The next wave of deals may redefine who can stay in.

3. Insurance Is Becoming Unpredictable Rising costs are only the beginning. The rules of protection are being rewritten.

4. The Labor Shortage Isn’t Going Away Shortages are exposing a bigger issue. The future of hospitality work is being redefined.

5. Hotel Education Is Falling Behind

What the industry needs now isn’t what schools have traditionally taught. That gap is widening.

6. Outsourcing Is Reshaping the Guest Experience

More hotels are looking elsewhere for answers, especially for F&B and events with rising competition.

7. Supply Chains Are Becoming a Strategic Risk

What used to be routine is now uncertain. FF&E decisions carry more risk than ever.

8. Conversions Are Winning Over New Builds

Rising costs are changing development math. The smartest growth may come from what already exists.

9. Guests Are Changing the Rules

Luxury looks different to today’s travelers. Expectations around wellness and connection are evolving fast.

10. Data Still Needs a Human Touch

Data can inform decisions, but it

“My doctor gave me six months to live, but when I couldn’t pay the bill, he gave me six months more.” – Walter Mathau

Plant-Based Filets Receives Funding

Offbeast received $1 million from the Global Brain venture capital fund to scale production of its plant-based steak filets. The Baltimore-based startup uses cross-fiber assembly technology to mimic the texture of animal meat, producing filets with 29 grams of protein per serving. The investment will also support Offbeast’s expansion into retail and food service.

– FoodNavigator

ACF 100th Anniversary Gala

Celebrate 100 years of the American Culinary Federation Chicago Chefs of Cuisine at a black-tie-optional gala on Sunday, March 29, 2026, from 2 - 6 p.m.

Held at the Charlie Baggs Culinary Innovation Center, 1071 West Division Street in Chicago, the event brings together the culinary who’s who.

Enjoy gourmet tastings, chef-driven action stations, food stations, and premium spirits.

Tickets are $125 per person or $225 per couple – an unforgettable celebration of one of the nation’s oldest ACF chapters. For tickets and information, call: 847-977-1974.

U.S. News & World Report Announces the 2026 Best Jobs Nurse Practitioner holds the No. 1 spot for the third year in a row due to the continuous need for professionals in health care roles. The rankings continue with Financial Manager at No. 2, and STEM careers in the remaining top five spots. IT Manager secured the No. 3 position, while Information Security Analyst and Physician Assistant took the No. 4 and No. 5 spots, respectively.

Expanding Through Acquisition

By Nate Zureikat, Vice President: Emerging Middle Markets, Fifth Third Bank

Below are the most common ways to achieve business expansion through acquisition without giving up equity:

SBA 7(a) Loan: Is a popular option partially guaranteed by the Small Business Administration, which allows banks to offer longer repayment terms (up to 10 years for acquisitions) and lower down payments, sometimes as low as 10%. SBA loans typically have competitive interest rates but require extensive documentation, a personal guarantee and borrower involvement in operating the business.

Seller Financing: With a seller note, the seller finances a portion – or sometimes all – of the purchase price. The buyer makes regular payments to the seller over an agreed period. This option can reduce the upfront cash needed and shows seller confidence in the business. Terms can be flexible, and in situations where the business might be asset or cash flow light, it could be a way to borrow more. If wanting to refinance a seller note under an SBA 7(a) loan, there is usually a 24-month waiting period.

Conventional Bank Financing: These loans require higher down payments (often 30-50%) and tend to have stricter credit and collateral requirements with shorter repayment terms. However, they may involve less oversight than SBA loans and can be faster to close for well-qualified borrowers. Within this category, Asset Based loans also exist for asset rich businesses that might have limited cash flow or variability in A/R and Inventory.

Each option can be used alone or sometimes combined to structure a deal that fits both buyer and seller. To learn more about these options, contact the foremost authority in food industry banking, Nate Zureikat. See the Fifth Third Bank ad on page 8

C-Stores

Use Fried Chicken

Innovation to Stay Competitive

Fried chicken brands have been turning to new, distinct flavors and product innovation to stand out in the competitive convenience store market. This year, distributor McLane launched a new HiBird fried chicken brand, while QSR platform provider Krispy Krunchy Chicken released new menu items as it expanded in the c-store space. Chester’s Fried Chicken, meanwhile, unveiled an entirely new system for preparing and holding chicken aimed at bolstering sales opportunities, addressing waste and improving food presentation and ease of use.

– Source: Restaurant Dive

TO FEAR...

Chocolate Industry Seeks Cocoa Alternatives

Cocoa prices have surged to a 50-year high due to climate change, disease and aging trees, primarily in Ghana and Ivory Coast. In response, major chocolate companies like Nestlé and Pladis are reducing cocoa content in their products, sometimes replacing it with palm oil and shea oil. Innovations such as Cargill’s NextCoa and Barry Callebaut’s partnership with Planet A Foods are introducing cocoa-free alternatives. Despite these efforts, the long-term outlook for cocoa prices remains high, driven by structural issues in production.

– Source: Food Navigator

Vaughan Hospitality Named 2026 IN Spirit Award Honoree by Ireland Network Chicago

SATISFIED CUSTOMERS INCLUDE:

Buona Beef + Four Corners Tavern Group + Bravo Restaurants + Gino’s East + Pompei Bakery Turano Bakery + Chicago Pastry + Phil Stefani Restaurants + Scooby’s Drive-In + Devanco Foods Angelo Caputos + Brookhaven Marketplace + Gene & Georgetti’s + Burrito Parilla + Taco Bell Mission Barbecue + Starbucks + Chipotle + Paisan’s Pizza + Jim’s Original Lucca Osteria & Bar + Rosati’s Pizza + Ala Carte Entertainment Group

Vaughan Hospitality Group has been selected as the 2026 IN Spirit Award Honoree, recognizing nearly four decades of extraordinary leadership, service, and cultural impact within the Chicago Irish community. Each year, Ireland Network Chicago presents the IN Spirit Award to an individual or organization whose contributions have significantly strengthened the Irish community in Chicago. This honor reflects sustained commitment, leadership, and service that embody the Network’s mission of fostering connection, culture, and community for the Irish in Chicago.

The award is presented annually at the Ireland Network Ball, held each February. Honoring a legacy of Irish Hospitality and community, Vaughan Hospitality Group has shaped the Irish cultural and social landscape of the city since opening Vaughan’s Pub on Milwaukee Avenue on the Northwest Side in 1987. Vaughan Hospitality Group was founded by Dan Joe and Bina Vaughan, who emigrated from Newmarket, County Cork in 1984 with seven of their nine children. It was a family-run neighborhood pub that championed community, culture, connection, and Irish hospitality. With the second generation, brothers Eamonn and Kevin Vaughan and Kevin’s wife Kristan, Vaughan Hospitality Group grew into a respected collective of seven establishments known for warmth, authenticity, and service. Today, under the leadership of Kevin and Kristan, the group operates six well-loved Chicago venues, employing more than 300 people and serving as a welcoming home for both locals and visitors.

“One

The group’s longstanding dedication to Chicago’s Irish community is profound: from supporting GAA clubs, Irish charities, and cultural organizations, to providing opportunities for hundreds of J-1 visa students, Vaughan Hospitality Group has consistently strengthened the bridge between Chicago and Ireland. Their commitment extends to leading neighborhood programs, youth sports, local chambers, and the Illinois Restaurant Association. The Vaughan family’s decades-long dedication to hospitality, community, and Irish culture exemplifies the very essence of this award.

Fresh Flavors FOR SPRING

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Trends Drive Ingredient Reformulations

Food companies are dramatically remaking their ingredient lists, leaning into reformulation as a response to rising costs and an increased focus from consumers on health and wellness. From adding protein to removing sugar, many brands are making a major effort to reposition their products as better-for-you while facing added pressure from the “Make America Healthy Again” movement – Source: Food Dive

Consumers View Zero-Sugar

Sodas as Healthier

Consumers, especially Gen Z, view “Zero Sugar” as different from diet soda because the word “diet” feels outdated and strongly associated with old-school diet culture. “Zero Sugar” reflects a modern wellness mindset that emphasizes removing sugar as a harmful ingredient rather than pursuing weight loss. Brands have also reformulated Zero Sugar sodas to taste closer to their full-sugar counterparts, making them more appealing to consumers who don’t want to sacrifice flavor. Additionally, the gender-neutral branding of “Zero Sugar” avoids the stigma historically attached to diet products, which allows brands to reach a broader audience. – Source: Bloomberg

Factor, America’s leading ready-to-heat meal delivery service, announced a strategic launch into retail. Target guests across ten Midwest states can skip the prep and grab Factor’s dietitian-approved, chefprepared meals right from the refrigerated deli aisle. Whether it’s a quick office lunch or a post-workout dinner, Factor is bringing its “fresh, never frozen” options to Target stores in Illinois, Iowa, Indiana, Kansas, Minnesota, Missouri, North Dakota, Nebraska, South Dakota, and Wisconsin.

Chef Launches Business Program for Aspiring Chefs

Culinary Institute of America graduate chef Robin Goldstein has launched Secrets of a Private Chef, a business program to help aspiring chefs turn their passion into sustainable careers. The program prioritizes the business side of food service, offering guidance on branding, business planning, legal requirements and market targeting. Goldstein’s initiative is designed to empower future entrepreneurs, particularly women, by providing mentorship and practical assignments, with courses available both online and in person. – Source: Noozhawk

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Local News

Acclaimed pitmaster Tyris Bell is ushering in a new chapter for Bell Heir’s BBQ with the opening of a new location at River Oaks Center in Calumet City. The restaurant officially opened in February, following the closure of Bell Heir’s original Chicago location. Situated inside one of the Southland’s most established shopping destinations, Bell Heir’s BBQ continues its tradition of bold, soulful barbecue rooted in family, patience, and craft, while expanding access to new and returning guests. Tyris Bell, Chef/Owner, Bell Heir’s BBQ. Photo credit: Kurman Communications

Discover the flavors of Woodridge during Woodridge Restaurant Week! Woodridge Restaurant Week will be happening from Sunday, March 22, 2026 to Saturday, March 28, 2026. Throughout the week, indulge in exclusive, limited-time promotions and special menu items at participating restaurants. Glow Wild: A Lantern Festival of Hope at Brookfield Zoo Chicago is a breathtaking journey of light, art, and conservation. Wander paths under the moonlight, illuminated by handcrafted lanterns representing wildlife and mythology from around the world. Get your tickets -this event will run on Thurs.-Sun. from Mar.19-May 11. Hokkaido Ramen Santouka is set to debut in the West Loop at 160 N. Halsted, with fans eagerly anticipating a March opening. Marking the brand’s 18th U.S. location, the 43-seat restaurant will serve its world-renowned, scratchmade Tonkotsu broth and signature dishes like melt-in-your-mouth pork cheek ramen. Music Theater Works opens its 2026 season with Andrew Lloyd Webber’s iconic classic, inviting you and your family to the one and only Jellicle Ball!

Directed by Mandy Modic with music direction by Linda Madonia, this brand new immersive production is coming this March to the North Shore Theater in Skokie. Northern Illinois Food Bank Upcoming Events: Fight Hunger 10K, 5K & 1-Mile, presented by ALDI-May 2, Cantigny Park, Wheaton and A Taste That Matters, presented by Jewel-Osco-May 20, Drury Lane, Oakbrook Terrace. These annual events are critical to raising funds and awareness for the Food Bank’s mission to provide nutritious food and vital resources to neighbors facing hunger across Northern Illinois. The Village of Rosemont is serving up a celebration of dining with the return of Rosemont Restaurant Week, taking place Sunday, March 1 - March 7, 2026. For seven

days, diners can enjoy specially curated prix fixe, three-course menus at some of Rosemont’s most popular restaurants, offering exceptional cuisine at a great value. The annual Chicago River dyeing is one of the most unique St. Patrick’s Day celebrations in the world. Typically held the Saturday before St. Patrick’s Day (the same day as the downtown parade), this year it will be held on March 14, 2026. This bucket-list event is a beloved tradition that dates back over half a century. The Chicago Botanic Garden in Glencoe rewinds to the ‘60s and ‘70s during The Orchid Show: Feelin’ Groovy. Now through March 22, 2026, the Garden’s indoor galleries will be filled with more than 10,000 fresh, colorful blooms featured in displays that echo the era’s bright colors, funky patterns, and love for Mother Nature. The Inaugural Forever Mine Music Festival unveils a stacked lineup with Kaytranada, Keyshia Cole, Kelly Rowland, and more. The new Chicago festival celebrates the classics and the future of R&B and House Music across three stages at Union Park located at 1501 W. Randolph St. in Chicago May 23 and 24, 2026. United announced it will reach 750 flights per day this summer from Chicago O’Hare International Airport (ORD), 200 more than its next largest competitor and the largest schedule ever flown by any airline operating here. Throughout 2026, Chicago’s hometown airline will offer nonstop service to 222 destinations – more than any other airline at ORD. Visit Unforgettable Forgottonia announces America 250 and McDonough County Bicentennial Celebrations in Macomb, Illinois. New Tourism Map and digital hub invite visitors to explore Macomb’s role in America’s story as planning begins for 2026. Macomb offers a compelling mix of history, culture, and hands-on experiences tied to the American story.

2026 James Beard Foundation Semifinalists Named

The 2026 James Beard Foundation semifinalists are officially out, and Illinois is shining all over the list. These prestigious awards recognize the best and brightest across the country: chefs, restaurants, and the teams raising the bar in hospitality every day.

The IRA and Choose Chicago are proud hosts of the James Beard Foundation Awards, and they’re excited to congratulate this year’s Illinois semifinalists:

• Outstanding Restaurateur: Frank Callero, Joe Flamm, and Steven Zaleski, Day Off Group (Rose Mary, il Carciofo, and BLVD Steakhouse)

• Outstanding Chef: Diana Davila, Mi Tocaya Antojería

• Outstanding Chef: Zachary Engel, Galit Restaurant

• Outstanding Restaurant: El Ideas

• Outstanding Restaurant: Kasama

• Emerging Chef: Nicolai Mlodinow, Class Act

• Emerging Chef: Bailey Sullivan, Monteverde Restaurant & Pastificio

• Best New Restaurant: Nadu

• Best New Restaurant: Nic & Junior’s

• Outstanding Pastry Chef or Baker: Courtney Kenyon-Snider, Obélix

• Outstanding Hospitality: Daisies

Our USDA & FDA Certiﬁed Plant is Conveniently Located in Chicagoland

• Outstanding Wine & Other Beverages Program: Brasero

• Outstanding Bar: Hopleaf Bar

• Outstanding Professional in Cocktail Service: Christopher Marty, Best Intentions

• Best Chef – Great Lakes: Thai Dang, HaiSous

• Best Chef – Great Lakes: Danny Espinoza, Santa Masa Tamaleria

• Best Chef – Great Lakes: Norman Fenton, Cariño

• Best Chef – Great Lakes: Christopher Jung and Erling Wu-Bower, Maxwells Trading

• Best Chef – Great Lakes: Mari Katsumura and Adam Sindler, SHO

• Best Chef – Great Lakes: Nick Kleutsch and James Sanders, Sanders BBQ Supply Co.

• Best Chef – Great Lakes: Rishi Kumar and Zubair Mohajir, Mirra

• Best Chef – Great Lakes: Ben Lustbader and Sarah Mispagel, Loaf Lounge

• Best Chef – Great Lakes: Jacob Potashnick, Feld

Celebrate the best of the best at the Lyric Opera of Chicago on Monday, June 15.

Congratulations to all the nominees!

– Source: Illinois Restaurant Association

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Roti Opening First Delivery-Only Location

Roti Modern Mediterranean is growing its footprint with the opening of its first delivery-only (“ghost kitchen”) location in Smyrna, Georgia, part of the Greater Atlanta area. The delivery-only facility – a strategic, non-traditional expansion – will serve orders exclusively through third-party platforms like DoorDash, Uber Eats, and Grubhub. The ghost kitchen model enables Roti to deepen its Atlanta presence, test new markets, and meet consumer demand for convenience. Roti currently operates corporate locations in Chicago, Washington, D.C., Minneapolis, and Atlanta, and is pursuing franchise growth across the Sun Belt and Midwest. – Source: Fast Casual

AROUND CHICAGO With VALERIE MILLER

Celebrating 25 Years of Strategic Storytelling: Heron Agency Marks Milestone in Hospitality and Lifestyle Communications

The Chicago-born PR firm reflects on a quartercentury of results-driven campaigns spanning restaurants, hotels, and experiences that have made an impact on the hospitality scene. Heron Agency, the award-winning lifestyle communications firm behind many of Illinois’ top restaurants, was built on firsthand experience in the hospitality industry. Agency Founder and CEO Noreen Heron began working at age 14 at Chicago’s Candlelight Dinner Playhouse, a 600-seat, in-the-round venue serving full-service meals alongside Broadway-quality musicals. Her love of the restaurant industry started young and over her 16 years at Candlelight, she rose to become the venue’s PR Director, then moved on to become PR Director of Hyatt Regency Chicago, strategically running communications for five on-property restaurants. That operational perspective, which is a rare find among publicists, is exactly what shaped her approach to handling restaurant PR: creating campaigns for the top restaurants in Illinois that not only generate buzz but also support the way restaurants truly operate.

For restaurateurs, this expertise translates into more than just visibility – it drives cultural relevance, media credibility and consumer engagement. Heron Agency has helped launch countless new restaurants, execute seasonal campaigns, and navigate evolving dining and travel trends, always producing results that are as memorable as the cuisine its clients serve.

Founded in 2000, Heron Agency has grown from a locally rooted PR firm into a nationally recognized, full-service marketing partner. The award-winning agency blends public relations, social media, influencer engagement, and strategic partnerships to help brands stand out in the competitive hospitality landscape. Over the past 25 years, the team has executed more than 2,500 campaigns and issued over 20,000 press releases, securing tens of thousands of media placements across television, print, and digital outlets.

The agency’s work spans dozens of hotel brands, immersive events, food and beverage concepts, and lifestyle experiences. Long-term media relationships and strategic storytelling have cultivated lasting client partnerships, with 97% of clients extending, returning, or referring new business.

“Reaching our 25-year anniversary is a major milestone,” said Heron. “We are deeply grateful to our clients, media partners, and team. Our success comes from collaboration, trust, and consistently delivering results.”

As the media landscape evolves, Heron Agency remains at the forefront of integrated communications, leveraging the digital landscape, influencer engagement, and curated content. For Midwest restaurateurs seeking sustained brand visibility and meaningful connections with diners, the agency’s anniversary reflects not just longevity, but adaptability and the enduring power of smart, strategic storytelling.

Noreen Heron

Aldi US Doubles Down on Growth in 2026, Plans to Open 180 New Stores

As demand surges during its 50th year in the U.S., Aldi is accelerating growth into new markets while modernizing the shopping experience through a redesigned website.

• In 2026, the company’s 50th anniversary in the U.S., Aldi will open more than 180 new stores across 31 states.

• Aldi announces its five-year plan to enter Colorado, starting with 50 stores set to open in the first two years in the Denver and Colorado Springs markets.

• Aldi is continuing its commitment to invest $9 billion in the U.S. through 2028 to scale its operations, sharing plans for new distribution centers in Florida, Arizona, and Colorado.

• The grocer will be launching a redesigned website and digital experience in early 2026 to make shopping online easier and more personalized for the U.S. customer.

BOOKSHELF

The Pioneer Woman Cooks: The Essential Recipes

Author: Ree Drummond

Publisher: William Morrow Cookbook

ISBN-13: 978-0063276635

Bestselling author, Food Network personality, businesswoman, and mother of five Ree Drummond has her fair share of dog-eared and oil-splattered recipes in constant rotation. She’s learned a lot since she first started sharing recipes with the world almost twenty years ago, and now when she’s in the kitchen, her main focus is finding ways to make her all-time favorite dishes even more delicious versions of themselves – and to ensure each method is absolutely foolproof. This is a book of everybody’s tried-and-true Ree favorites, but re-examined, re-worked, and made even more perfect than the original, so that Ree’s millions of fans (and their families) can share in the delicious results!

The Pioneer Woman Cooks: The Essential Recipes serves up dishes for every occasion, including:

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With all your very favorite tried-and-true recipes in one spot, figuring out your next meal has never been so easy. If there’s ever been a cookbook Ree considers her recipe bible, this is the one!

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Hub’s Restaurant CELEBRATES 50 YEARS!

The story of Hub’s Restaurant is a testament to the perseverance of Tony Thanoukos. Tony arrived in the United States from Arcadia, Greece, with only $2 in his pocket. Sponsored by family, he came to this country with a vision to build a life through true grit and hard work.

On March 1, 1976, that dream was realized when the Thanoukos Brothers purchased Hub’s Restaurant. While the business eventually expanded, the Skokie location on Dempster Street remained the permanent home and heart of Tony’s career. It was here in the late 1970s where he met his wife, Ann. After marrying in 1980, they raised three children-Victoria, Stella, and Bill who all grew up within the restaurant’s walls.

Today, that legacy continues with the next generations. Tony’s son Billy has been a full-time fixture at the restaurant since graduating college. Now, a third generation of young grandchildren, ages 3 to 7, can often be found at the restaurant. They represent the future of the family, already fond of trying to answer phones and wanting to learn how to cook just like their “Papou.”

Hub’s has an extensive menu which includes fresh salads, homemade soups, sandwiches, kabobs, Greek specialties, their famous gyros, and pure beef burgers and so much more. Hub’s is also renowned for its signature “fall off the bone” ribs and traditional Greek rotisserie chicken. These staples have made Hub’s a destination for food lovers worldwide.

Over the years, Hub’s has earned both local and national recognition. The restaurant was featured in two Saturday Night Live sketches in 1993, named one of Eater Chicago’s “Top 9 Spots for Gyros” in 2014, and received a Village of Skokie proclamation in 2016 honoring 40 years of family ownership. Hub’s has also been recognized for service and quality, earning multiple Food Industry News - Silver Platter Awards and a Rotary International Citation of Service.

For 50 years, Hub’s has served as a cornerstone of the community. Tony has remained a proud sponsor of local churches, temple fundraisers, and community organizations. A central feature of the restaurant is the “Little League Wall.” This wall serves as a living history of the village. It is a place where patrons from decades ago return to find their own childhood photos and share the history of Skokie with their own children. The longevity of Hub’s is a result of Tony’s hands-on leadership and the deep loyalty of the patrons he has served since 1976.

For many customers, Hub’s is part of a daily rhythm. Regulars stop in weekly or even daily, often ordering the same meal they’ve enjoyed for years. Some families now span three and four generations, gathering every Sunday as a standing tradition. The anniversary reflects not just longevity, but a restaurant that continues to anchor family life and community in Skokie. Congratulations to Tony and his family! Hub’s is located at 3727 Dempster St. in Skokie, Illinois.

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Whole Foods Ramps Up Frozen Meals

Whole Foods Market predicts that 2026 will see a major upgrade in frozen food, dubbing the trend “freezer fine dining.” The grocer expects consumers to seek out frozen meals made with premium ingredients, including restaurant-quality takeout options and air fryer-friendly foods. This shopping shift is driven by the desire for convenient meals that don’t compromise on flavor or quality, transforming the frozen aisle into a place for sophisticated, ready-to-cook dishes. – Source: Parade

Amazon doubles down on online grocery delivery and Whole Foods Market expansion to reach more customers. The company will close Amazon Go and Amazon Fresh physical stores to prioritize investment in growth areas. International Pizza Expo & Conference presented by Pizza Today will be held March 24-26,2026 at the Las Vegas Convention Center in Las Vegas, Nevada. Join thousands of pizzeria professionals in Las Vegas for three action-packed days celebrating all things pizza. Mayor of Flavortown Guy Fieri will welcome the world to the tastiest place on earth in the new Food Network series Flavortown Food Fight premiering Wednesday, March 4 at 9 p.m. ET/PT and streaming the next day on HBO Max and discovery+. Meijer expands its partnership with a leading virtual-first healthcare platform, WellSync, to provide customers with easy, affordable access to virtual healthcare services for common conditions. Through WellSync, Meijer customers can receive treatment for everyday health concerns, all from the comfort of their own home. Motto by Hilton Downton Nashville has opened, bringing connected, community-driven stays to the South of Broadway neighborhood. The 13 story-260 room lifestyle hotel brand debuts South of Broadway featuring flexible rooms and new all-day bar and restaurant Junie’s. The online food delivery services market is set to double from $300 billion in 2024 to $600 billion by 2033, registering a steady 8.5% CAGR ( – Market Research Intellect ). The growth of the online food delivery services market is driven by increasing smartphone penetration, internet access, and the rising preference for convenience among urban

consumers. Paris Baguette hits a record 77 café openings in 2025, and prepares for its 400th North American location. The global bakery café franchise climbs Entrepreneur Franchise 500, breaks ground on $200M Texas facility, and welcomes new COO Zac Sulma. Questex announced the addition of Roy Choi to the keynote lineup for the 2026 Bar & Restaurant Expo, heading into its 40th year, March 23–25 at the Las Vegas Convention Center. He joins previously announced opening keynote speaker Mike Cessario, Founder and CEO of Liquid Death, along with more than 40 influential voices shaping the future of the bar and restaurant industry. Shipley Donuts, the nation’s largest brand of fresh, handmade daily donuts and kolaches, is the top-ranked donut franchise on the newly released 2026 Entrepreneur Franchise 500, coming in at No. 134 and marking its fifth year at No. 1 in the Baked Goods: Doughnut category. Texas-based Perry’s Restaurants, a group of awardwinning restaurants, announces its first Nebraska location, Perry’s Steakhouse & Grille, in the Greater Omaha area. Set to open in summer 2027, Perry’s will be located at Avenue One, West Omaha’s new mixed-use community for prime shopping and dining. The Michigan Craft Beverage Council (MCBC) announced that it has awarded $439,460 of research and education grants to further strengthen Michigan’s world-renowned craft beer, wine, spirits and hard cider industries. Wing It On!, the award winning wing franchise from multi-brand restaurant platform, Craveworthy Brands is continuing its franchise growth across the Southeast with its first-ever location in Tampa, Florida slated to open mid-2026.

Culver’s revealed bold new menu plans for 2026. The national restaurant chain combines innovation with classic flavors while keeping hospitality and guest experience at the forefront. With 64% of consumers anticipating new food and beverage trends in 2026, diners are signaling a strong appetite for fresh flavors in the year ahead. In response, Culver’s is introducing a forward-looking menu strategy that blends culinary innovation, guest feedback, classic Midwest favorites and even more ways for guests to personalize their experience.

“

The Greater Illinois Chapter of the Club Management Association of America held its annual trade show at the Donald E. Stephens Convention Center in Rosemont, Illinois. More than 300 attendees from private clubs across the greater Chicagoland area were on hand, along with the highest-quality vendors supporting the club and hospitality channel. Food Industry News was proud to be an exhibitor and to cover this outstanding event. Here are some of the highlights and photos from the show.

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McCormick Gains Major Stake in McCormick de Mexico

McCormick has acquired an additional 25% stake in McCormick de Mexico from Grupo Herdez for $750 million, increasing its ownership to 75%. The acquisition is expected to enhance McCormick’s presence in the Mexican market and drive growth in Latin America.

– Source: FoodBev

Auctions and Appraisals

Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY

Professionals dedicated to their craft – and to serving the food industry. These are companies you can trust to deliver excellence

Rob Hermany is the owner of Kaleido Greens, a locally based company delivering fresh microgreens directly to Chicago-area chefs and restaurants. Grown from seed to microgreen under Rob’s careful supervision, every harvest delivers consistent quality, peak freshness, and exceptional flavor. Microgreens are true flavor and nutrition powerhouses, and Kaleido Greens ensures chefs receive product at its best; vibrant, clean, and ready to elevate any dish. By selling farmer-direct, Rob is able to offer premium microgreens at very reasonable prices while maintaining the standards chefs demand. For chefs looking to add freshness, color, and bold flavor to their menus, while supporting a local grower, Kaleido Greens delivers on every level.

Schedule your live demo.

847-699-3300 Rule #1 for success: If you don’t take care of your customers, someone else will.

Pop-Up Restaurant Costs $1,500 Per Person

Noma will host a residency in Los Angeles from March 11 to June 26, with reservations costing $1,500 per person. The price reflects the expense of bringing 130 employees from Denmark to California, including housing and transportation, chef-owner Rene Redzepi says. Noma will also set up a retail shop during the residency, and 25-and-younger hospitality workers will be able to dine without paying the $1,500.

– Source: Robb Report

TJ Magsino is a sales executive with Imperial Surveillance, a locally based company specializing in security solutions tailored for the food industry. Imperial’s diverse client base includes food and beverage manufacturers and processors, as well as restaurants, hotels, casinos, supermarkets, and convenience stores. The Imperial team understands that effective security starts with a proactive approach. Their systems are built around remote, live video monitoring that helps operators prevent loss rather than simply react to it. Imperial delivers innovative, real-time security solutions designed to protect people, product, and profits. Imperial Surveillance provides reliable, customized systems that meet the unique needs of foodservice and food production environments. If you’re worried about shrink, theft, or operational blind spots, call TJ at Imperial Surveillance. The company proudly serves Illinois, Wisconsin, and Indiana.

Peggy Johns is with Rose Acre Farms, one of the country’s leading family-owned egg farming and production companies, based in Indiana. Peggy is also the creator of Egglife Egg White Wraps, a revolutionary, proteinpacked way to enjoy ready-to-eat egg whites. Egglife wraps are a versatile, nutritious alternative to traditional breads and tortillas. They’re commonly used for wraps, salads, or in place of sandwich bread, and they deliver big benefits: no carbs, gluten-free, and great taste. Building on that success, Egglife has expanded the line to include ready-to-eat, preseasoned options designed for even more convenience. Next, the brand is entering the pasta category with Egglife Power Pasta, offering twice the protein and 90% fewer carbs than traditional refrigerated pasta. This innovative product is set to be available to distributors nationwide. For more info, ask your distributor for samples.

Ayub Julany is a tahini expert and the owner of Al-Baik Tahini, a locally based producer bringing authentic, high-quality tahini to today’s chefs and retailers. Ayub imports premium sesame seeds from the Middle East and processes them at his facility in Arlington Heights, Illinois, where the seeds are stone-milled into a smooth, flavorful paste that becomes exceptional tahini. Tahini is a cornerstone ingredient in salad dressings, Middle Eastern and African cuisines, and countless other dishes. It’s also widely used as a condiment and as the base for many vegan and plant-forward sauces. While tahini is traditionally imported, Al-Baik offers a fresher, locally made alternative, delivering superior quality and consistency straight to restaurants and retail stores. A second-generation tahini specialist, Ayub carries on a family tradition of sesame processing that spans nearly three generations. His deep knowledge and hands-on approach show in every batch. For samples or more information, contact Al-Baik Tahini.

Heather Nelson is the owner of Clean Line Cleaning Service, a company specializing in the deep cleaning of commercial kitchens and restaurant equipment. Heather and her experienced teams work around your schedule; late nights, early mornings, overnights or days when you are closed to ensure operations are never disrupted. Clean Line’s crews go far beyond surface cleaning. They disassemble stainless steel equipment, scrub, sand, and apply whatever methods are necessary to remove grease, grime, rust, and oxidation, restoring kitchens to the highest standards of cleanliness and safety. A spotless kitchen is critical to keeping guests comfortable, confident, and coming back again. For operators who need true deep cleaning, not just a wipe-down, Clean Line Cleaning Service delivers results you can see and trust. If your kitchen needs a reset, it’s time to give Heather Nelson a call.

Chefs Innovate with Kimchi

Chefs across the US are pioneering a new era in kimchi format innovation, transforming the traditional fermented cabbage into a versatile range of applications. From dehydrated kimchi powders and sprinkles to creamy infusions in butter, aïoli and cheese sauces, these new forms make kimchi accessible in both subtle and bold expressions, writes Katie Ayoub. Restaurants like Bonyeon in Chicago and Shootz in California are showcasing kimchi powder and kimchi butter, respectively, using them as signature components that add concentrated flavor and unique texture.

– Source: Flavor & The Menu

Banchet Awards 2026 Winners

Venue SIX10 in Chicago hosted this year’s Banchet Awards. Congratulations to the 2026 winners who continue to make our city a global culinary destination:

• Restaurant of the Year: Indienne Restaurant Chicago

• Chef of the Year: John Manion (El Che Steakhouse & Bar, Brasero Chicago )

• Best New Restaurant: Feld

• Rising Chef: Javauneeka Jacobs (Frontera Grill )

• Pastry Chef of the Year: Justin Lerias (Del Sur Bakery )

• Bar of the Year: Gus’ Sip & Dip

• Best Heritage Restaurant: Nine Garden

• Sommelier of the Year: Alex Cuper (El Che Steakhouse & Bar, Brasero Chicago

• Best Neighborhood Restaurant: Mahari Restaurant

• Best Counter Service: Sanders BBQ Supply CO

• Best Design: The Alston

• Best Hospitality: Feld

• Iconic Restaurant: Gene & Georgetti Chicago

• Culinary Excellence: Grant Achatz (Alinea)

As Executive Director Michael Muser said, “The awards exist to celebrate excellence, but they also reflect the way this industry supports people first and that is something I am deeply proud of.”

Performance Foodservice-Chicago Promotes

Nick Galanis to Pizza & Italian Specialist

– See the Performance ad on page 13.

Performance Foodservice-Chicago is pleased to announce the promotion of Nick Galanis from Area Manager to Pizza & Italian Specialist. With more than 15 years of foodservice sales experience and 20 years in the restaurant industry, Nick brings extensive industry knowledge and a strong passion for pizza and Italian cuisine to his new role. Nick joined Performance Foodservice in 2014 as an Account Manager. Throughout his tenure, he consistently ranked among the top ten sales performers and earned the OpCo’s Circle of Excellence Sales Award on two occasions. In his new role, Nick is responsible for growing the pizza and Italian segment across all areas serviced by Performance Foodservice–Chicago, which includes parts of Illinois, Indiana, Wisconsin, and Michigan. He also serves as a valuable member of the company’s Resource Team, which includes a Brands Manager, three Category Sales Specialists, a Chemical/Beverage Manager, and the division’s Corporate Chef.

Snacking Habits are Shifting

A shift in snacking behavior among adults in the US is creating opportunities for brands to innovate, according to Melissa Abbott of the Hartman Group. Seventy percent of adults snack daily, and snacks are increasingly replacing meals, with lunch seeing the biggest decline. Consumers are seeking nutrient-dense snacks with clean labels, high protein, low sugar and fresh ingredients, as well as convenience, with 37% of consumers prioritizing ease of preparation and 16% wanting more portable options.

Nicky’s Gyros on Sibley: A Chicagoland Favorite

Located in Calumet City, Illinois, Nicky’s Gyros on Sibley has established itself as a premier destination, where high-volume production meets uncompromising culinary standards. Operating with the precision and scale of a true “food factory,” the establishment consistently delivers massive quantities of high-quality fare to a dedicated and growing customer base.

The menu is anchored by three signature staples that have earned regional acclaim: their world-famous Italian beef sandwich, the exceptional Chef’s Quality burger, and the industry-leading Olympia Gyros. Of particular note is the hamburger; many patrons and local enthusiasts consider it arguably the finest burger available in the Chicagoland area.

The success of the operation is driven by the hands-on leadership of owners Gus, Chris, and Pete Kotsiovos. Their constant presence ensures that the facility maintains rigorous standards of efficiency and hospitality. Beyond the kitchen, the establishment offers a pristine and welcoming environment, making it an ideal location for guests to enjoy a meal, relax with a drink, or engage with the on-site video poker machines.

Whether you are seeking a quick, highquality lunch or a comfortable atmosphere for evening entertainment, Nicky’s Gyros on Sibley stands as a testament to professional food service and community hospitality. You can’t go wrong with their gyros or a burger!

Sale of Denny’s Takes Company Private

Denny’s completed its $620M sale to a group consisting of TriArtisan Capital Advisors, franchisee Yadav Enterprises and Treville Capital Group, making it a privately held company again for the first time since 1997. Included in the sale was Keke’s Breakfast Cafe, the 78-unit breakfast and lunch concept Denny’s acquired in 2022. Spartanburg, S.C.-based Denny’s is the third-largest family-dining chain in the country and one of the 40 largest restaurant chains overall. It has more than 1,400 locations and generated $2.6 billion in U.S. sales in 2024, according to Technomic.

– Restaurant Business

Freddy’s Frozen Custard & Steakburgers closed 2025 with record-breaking growth, signing 22 multi-unit development agreements to add 118 restaurants across the U.S. and Canada. The Wichita-based chain has over 580 locations in operation after opening 51 restaurants last year. The recent deals expand the brand’s footprint into several key markets, including Nashville, North Carolina’s coastal counties and a significant 15-unit expansion into Ohio. – Fast Casual

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7-Eleven, Inc., in support of Children’s Miracle Network, announced that more than $14 million was raised in 2025 to support 113 local children’s hospitals across the country. The fundraising was made possible by the generosity of 7-Eleven, Speedway and Stripes customers. According to legend, St. Patrick, the patron saint of Ireland, used the shamrock as a symbol of the Christian concept of the Trinity, The three leaves symbolized the Father, the Son, and the Holy Spirit, united as one. Traditionally, the Irish have worn shamrocks in their lapels for St. Patrick’s Day, March 17. Air fryers generally don’t have a lot of room inside. Overcrowding the appliance can prevent enough air circulation to properly cook the food. When air frying a large amount of food, it may be best to do so in batches rather than all at once. A new national survey released by the Academy of Nutrition and Dietetics finds that nearly half of Americans are turning to unaccredited sources, social media, and AI-generated recommendations to guide their nutrition decisions – bypassing the professionals rigorously trained to provide accurate, science-based nutrition care. Despite ongoing economic uncertainty, global travel demand shows no signs of slowing. According to Yahoo Finance, the International Air Transport Association (IATA) projects 5.2 billion airline passengers worldwide in the coming year, representing a 4.4% year-over-year increase and the highest passenger volume on record. Don’t leave your cell phone or tablet on the table when dining out. It is very easy for someone to walk by and take it. For each petal on the shamrock, this brings a wish your way: Good health, good luck, and happiness for today

and every day.” – Irish blessing. Hyatt Hotels Corporation, headquartered in Chicago, is a leading global hospitality company guided by its purpose – to care for people so they can be their best. As of Sept. 30, 2025, the company’s portfolio included more than 1,450 hotels and all-inclusive properties in 82 countries across six continents Indianapolis, Indiana is home to nearly 50 monuments and memorials. Indy devotes more acreage than any other U.S. city to honoring our nation’s fallen and is second only to Washington, DC, in the number of war memorials. LSG Sky Chefs – Americas, is the market leader for airline catering and hospitality services in North and Latin America. Operating in approximately 50 airports across the region, the company provides culinary solutions to airlines, commercial retail and other travel-related industries. The Catholic Church is selling the historic Weltenburger brewery to Schneider Weisse as part of efforts to address financial losses amid falling beer sales in Germany. Weltenburger, known for its award-winning beers, will continue production at its historic site, preserving its nearly 1,000-year legacy. National School Breakfast Week (Mar 2-6, 2026) celebrates the important role a nutritious school breakfast plays in helping students start their day ready to learn, grow, and succeed. NSBW shines a spotlight on the School Breakfast Program and the dedicated school nutrition professionals who fuel students every morning. The Road Ahead Partnership announced that Harley-Davidson has been named the Official Motorcycle of the Route 66 Centennial, marking a major milestone as celebrations gear up for the 100th anniversary of the legendary highway in 2026.

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Eli’s Cheesecakes 773-736-7417

CHEESES

WisconCaputo Cheese Page 25 708-450-0074

CHICKEN-PROGRAMS

FSI/Foodservice Solutions

CHILI

847-719-6088

Bistro Soups (Div of Vienna Beef) 773-278-7800

CLASSIFIED ADVERTISING

Food Industry News

CLEANING PRODUCTS

847-699-3300

C-Soap a div of CSI Coker Service Page 28 888-908-5600

SuperClean 847-361-0289

CLEANING SERVICES

Cruz’ s Cleaning Services Page 30 630-379-3732 CO2

MacCARB Page 06 877-427-2499

COFFEE ROASTERS

Big Shoulders Coffee Page 16 312-846-1439

Tec Foods Inc 773-638-5310

Tugboat Coffee 630-390-6613

COFFEE SHOP PRODUCTS

Boba Direct Page 30 866-4US-BOBA

COLD STORAGE

McCook Cold Storage

COMPRESSED GAS

DAIRY-DISTRIBUTOR

Instantwhip Chicago Page 07 773-235-5588

DAIRY-PRODUCTS

V Marchese Produce Page 40 414-289-0995

DELIVERY SERVICE

Final Mile X Page 22 630-269-8581

DESSERT SUPPLIES

Fox Valley Farms 630-231-3005

DESSERTS

Chicago Sweet Connection Page 19 773-283-4430

Eli’s Cheesecakes 773-736-7417

Fox Valley Farms 630-231-3005

DESSERTS-WHOLESALE

Lezza Spumoni & Desserts Page 03 708-547-5969

DIRECT MAIL PROGRAMS

Food Industry News 847-699-3300

DISHWASHING & CHEMICALS

C-Soap a div of CSI Coker Service Page 28 888-908-5600

DISINFECTING SERVICES

Sexton Group Floor Care Page 45 847-827-1188

DISPOSABLE PACKAGING

Berkel Midwest 800-921-9151

DRAM SHOP INSURANCE

Heil & Heil Insurance Agency Page 24 847-866-7400

Serpe Insurance Page 18 773-871-0809

DRAPERIES-CLEANING

Sexton Complete Care Page 45 847-827-1188

DUCT CLEANING

Enviromatic Corp of America Page 14 800-325-8476

Olympia Maintenance 708-344-0344

EGGS

Meadowbrook Egg & Dairy Company 773-523-8861

ELECTRONIC ORDERING SYSTEMS

Infi USA 888-857-9831

EMPLOYEE HANDBOOKS

Employco USA

ENDORSED VENDOR PARTNER

Employco USA

J&J Gaming

ENERGY BROKER

Century Energy Solutions Page 25

ESPRESSO-COFFEE

708-387-2585

MacCARB Page 06 877-427-2499

CONDIMENTS

Red Gold

630-920-0000

833-788-1949

630-817-3164

Big Shoulders Coffee Page 16 312-846-1439

ETHNIC FOODS

Kikkoman Sales USA

FAUCETSCOMMERCIAL

765-557-5500

Sahara Harissa 585-755-0695

CONSULTANTS-BBQ

Pork Mafia Inc Page 31 312-543-5368

CONTRACT LABOR PROVIDERS

Midway Staffing Page 42 708-397-8800

CONTRACT MANUFACTURING

Bistro Soups (Div of Vienna Beef) 773-278-7800

COOKING EQUIPMENT

Ramar Supply Co Page 32 708-233-0808

Berkel Midwest 800-921-9151

COOKING EQUIPMENT-REPAIR

Berkel Midwest 800-921-9151

Mr Appliance of West Loop 312-626-5467

CO-PACKERS

Chicago Pastry Company

CORNED BEEF

Papa Charlie’s

CORNED BEEF-FRESH

Vienna Beef

CORPORATE GIFTS

Vienna Beef

COST REDUCTION EXPERT

630-529-6391

773-522-7900

773-278-7800

Sculpture Hospitality Page 43 773-454-1300

CPA FIRMS

Ahlbeck Cook & Associates Page 04 847-334-9798

CREPE BATTER

Tec Foods Inc

CULINARY SERVICES

773-638-5310

Charlie Baggs Inc Page 24 312-523-5238

630-954-1244

The Faucet Professionals 847-282-0075

FILTERS-EXHAUST SYSTEMS

Olympia Maintenance 708-344-0344

FIRE SUPRESSION SYSTEMS

Fox Valley Fire & Safety Page 26

847-695-5990

Fredriksen Fire Equipment Co Page 41 630-595-9500

FIRE-EXTINGUISHERS

Fox Valley Fire & Safety Page 26

847-695-5990

Fredriksen Fire Equipment Co Page 41 630-595-9500

FLOOR INSTALLATION & MAINTENANCE

Sexton Complete Floor Care Page 45 847-827-1188

FOOD DISTRIBUTORS

Chef’s Kitchen/Dearborn Page 31 773-801-1600

Devanco Foods Page 29 847-228-7070

Natural Food amd Beverage Co Page 22 630-350-1700

Olympia Food Industries Page 47 847-349-9358

Performance Foodservice Page 13 630-896-1991

V Marchese Produce Page 40 414-289-0995

Alfa Restaurant Supply 773-588-6688

Anichini Brothers 312-644-8004

Artisan Specialty Foods 708-762-5238

Chef’s Quality Meats 708-333-0880

Tec Foods Inc 773-638-5310

FOOD INVENTORY CONTROL

Sculpture Hospitality Page 43 773-454-1300

FOOD PHOTOGRAPHY

Food Photo Studio Page 08 630-283-0038

FOOD PLANT STAFFING & LABOR

Midway Staffing Page 42 708-397-8800

FOOD PRODUCT DEVELOPMENT

Charlie Baggs Inc Page 24 312-523-5238

FOOD PRODUCTS

Devanco Foods Page 29 847-228-7070

El Greg Food Expressions Page 10 773-478-9050

Olympia Food Industries Page 47 847-349-9358

Royal Rolls Gourmet Egg Roll Page 17 312-563-0299

WisconCaputo Cheese Page 25 708-450-0074 Neil Jones Food Company

FOODSERVICE EQUIPMENT Prairie View Industries Food Service Page 11

Redco Foodservice Equipment Page 29 800-722-5460 Thunderbird Food Machinery Page 43 866-451-1668

HARISSA SAUCE

Sahara Harissa 585-755-0695

HEALTH INSURANCE

Employco USA 630-920-0000

HEATING & AIR CONDITIONER SERVICE & REP

Mechanical 24 Page 24 847-987-9738

HELIUM

MacCARB Page 06 877-427-2499

HIGH PRESSURE PROCESSING (HPP)

Hospitality Innovation Brands Page 18 708-935-4802

HOOD CLEANING

Rampro Facilities Services 224-639-6378

HOOD EXHAUST & FAN CLEANING

Enviromatic Corp of America Page 14 800-325-8476

Olympia Maintenance 708-344-0344

HOT DOGS

Crawford Sausage

773-277-3095

Vienna Beef 773-278-7800

ICE CREAM

Instantwhip Chicago Page 07 773-235-5588

Fox Valley Farms 630-231-3005

ICE CREAM EQUIPMENT REPAIR & SUPPLY

Kool Technologies Page 47 630-483-2256

ICE CREAM-EQUIPMENT & SUPPLY

Kool Technologies Page 47 630-483-2256

ICE CREAM-YOGURT

Instantwhip Chicago Page 07 773-235-5588

ICE MACHINE REPAIR & SANITIZING

Major Appliance Service

ICE MACHINES

708-447-4100

Redco Foodservice Equipment Page 29 800-722-5460

ICE MACHINES-SALES-RENTAL OR LEASING

Empire Cooler Service Page 14 312-733-3900

Ice Solutions 24 847-987-9738

INGREDIENT SUPPLIERS

Famar Flavors Page 10 708-926-2951

INSURANCE

Cacciatore Insurance Page 06

312-264-6055

Heil & Heil Insurance Agency Page 24 847-866-7400

Serpe Insurance Page 18 773-871-0809

ISU Northwest Insurance Services 847-310-0400

Society Insurance 888-576-2438

INSURANCE SERVICES

Cacciatore Insurance Page 06 312-264-6055

Gus Romas Page 46 847-525-2846

Serpe Insurance Page 18 773-871-0809

INSURANCE UNDERWRITTING

Society Insurance

INSURANCE-INDUSTRIAL & COMMERCIAL

888-576-2438

Cacciatore Insurance Page 06 312-264-6055

Heil & Heil Insurance Agency Page 24 847-866-7400

INTERIOR DESIGN

Ullo Designs 312-296-8556

INTERIOR DESIGNERS

Sarfatty Associates 847-920-1100

INTERNET ADVERTISING

Food Industry News

ITALIAN BEEF

847-699-3300

Devanco Foods Page 29 847-228-7070

Serrelli’s Foods Page 44 877-385-BEEF

Papa Charlie’s 773-522-7900

ITALIAN FOOD SPECIALTIES

E Formella & Sons Page 16 708-598-0909

ITALIAN SAUSAGE

Anichini Brothers 312-644-8004

JANITOR-SUPPLIES

Ramar Supply Co Page 32 708-233-0808

JAPANESE-FOOD PRODUCTS

Kikkoman Sales USA 630-954-1244

JUICER REPAIR & MAINTENANCE

Up ‘N Adam Service & Supply Inc Page 46 877-876-2326

Berkel Midwest 800-921-9151

JUICERS-FRUIT & VEGETABLES

Berkel Midwest 800-921-9151

KETCHUP

Red Gold

KIOSKS-ORDERING & POS

KITCHEN EQUIPMENT

A D E Foodservice Equipment

630-628-0811

Berkel Midwest 800-921-9151

KITCHEN FLOORING

Sexton Complete Floor Care Page 45 847-827-1188

KITCHEN-EXHAUST SYSTEMS/CLEANING

Enviromatic Corp of America Page 14 800-325-8476

Olympia Maintenance 708-344-0344

LABOR MANAGEMENT SERVICES

Midway Staffing Page 42 708-397-8800

LAW FIRMS

Tuckey Law 312-701-2200

LINEN SUPPLY & RENTAL SERVICE

Cosmopolitan Textile 773-254-6100

LIQUOR INVENTORY CONTROL

Sculpture Hospitality Page 43 773-454-1300

LIQUOR LIABILITY INSURANCE

Heil & Heil Insurance Agency Page 24 847-866-7400

Serpe Insurance Page 18 773-871-0809

MARINADES FOR FOOD MFR’S

Famar Flavors Page 10 708-296-2951

MAYONNAISE

Columbus Vegetable Oils Page 21 773-265-6500

MEAT PROCESSING EQUIP SALES & SERVICE

Berkel Midwest 800-921-9151

MEATBALLS

Rosina Real Italian Style 888-767-4621

MEATS -WHOLE PIGS-GOATS-LAMB

Park Packing Company Page 10 773-254-0100

MEAT-WHOLESALE

Devanco Foods Page 29 847-228-7070

New S B L Inc Page 23 773-376-8280

Park Packing Company Page 10 773-254-0100

Anichini Brothers 312-644-8004

Chef’s Quality Meats 708-333-0880

International Meat Company 773-622-1400

MEDITERRANEAN FOODS

Olympia Food Industries Page 47 847-349-9358

Sahara Harrisa 585-755-0695

MENUS-CUSTOM PRINTED

Accurate Printing 708-824-0058

MILK

Instantwhip Chicago Page 07 773-235-5588

NEIGHBORHOOD MARKETING

LED Billboard Trucks

NITROGEN

312-924-7979

MacCARB Page 06 877-427-2499

NUTSBULK

Oleic Solutions

OIL- SUNFLOWER

331-214-0436

Oleic Solutions 331-214-0436

OIL-FRYING

RTI Restaurant Technologies Inc 312-504-4565

OILS & FATS-COOKING

Columbus Vegetable Oils Page 21 773-265-6500

RTI Restaurant Technologies Inc 312-504-4565

OILS & SHORTENING

Columbus Vegetable Oils Page 21 773-265-6500

OILS & VINEGAR

Pastorelli Foods

OILS- FILTERING & RECYCLING

PARTY-FAVORS & SUPPLIES

Ramar Supply Co Page 32

PASTA-FRESH AND FROZEN

708-233-0808

Pastafresh Home Made Pasta 773-745-5888

PASTA-PRODUCTS

Rosina Real Italian Style

PASTRIES

888-767-4621

Chicago Sweet Connection Page 19 773-283-4430

PATIO ENCLOSURES

Thatcher Oaks Awnings Page 09 630-833-5700

PATIO HEATERS

765-557-5500

Infi USA 888-857-9831

800-SOS-AUCY

RTI Restaurant Technologies Inc 312-504-4565

OILS-COOKING/BULK

Columbus Vegetable Oils Page 21 773-265-6500

OLIVE OILS

Columbus Vegetable Oils Page 21 773-265-6500

ORDERING TERMINALS

Infi USA 888-857-9831

ORGANIC FOODS

Pastorelli Foods 800-SOS-AUCY

OVENS-PIZZA

Northern American Pizza & Culinary 630-395-9958

PAINTING CONTRACTORS

Sexton Complete Care Page 45 847-827-1188

PANCAKE-BATTER & MIX

Tec Foods Inc

PAPER-PRODUCTS

Ramar Supply Co Page 32

773-638-5310

708-233-0808

Alfa Restaurant Supply 773-588-6688

REALTORS

Christna Morris Realtor 773-727-1069

REFRIGERATION

Redco Foodservice Equipment Page 29 800-722-5460

REFRIGERATION EQUIPMENT REPAIR

CSI Page 10 888-908-5600

Kool Technologies Page 47 630-483-2256

Mechanical 24 Page 24 847-987-9738

REFRIGERATION SERVICE

Ice Solutions 24 847-987-9738

REFRIGERATION-EQUIP/COMMERCIAL

Custom Cooler & Freezer Page 08 630-879-3131

RESTAURANT CLEANING SERVICE

Cruz’s Cleaning Service Page 30 630-379-3732

RESTAURANT CONSULTANTS

Stanovich Hospitality 708-359-1911

RESTAURANT DESIGN

Ullo Designs 312-296-8556

RESTAURANT EQUIP MANUFACTURERS

EmberGlo Page 29 866-705-0515

RESTAURANT EQUIPMENT

Optimal Automatics Page 32 847-439-9110

Prairie View Industries Food Service Page 11 800-554-7267

Wood Food Systems Page 26 847-949-9663

Berkel Midwest 800-921-9151

FSI/Foodservice Solutions 847-719-6088

Losurdo Inc 630-833-4650

RESTAURANT EQUIPMENT & SUPPLIES

Custom Cooler & Freezer Page 08 630-879-3131

Ramar Supply Co Page 32 708-233-0808

Alfa Restaurant Supply 773-588-6688

Berkel Midwest 800-921-9151

Schultz Supply 708-652-2020

RESTAURANT EQUIPMENT PARTS

CSI Page 10 888-908-5600

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT REPAIR

CSI Page 10 888-908-5600

RM Services Page 31 331-300-7955

Up ‘N Adam Service & Supplu Inc Page 46 877-876-2326

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT REPAIR SERVICE

Berkel Midwest 800-921-9151

Major Appliance Service 708-447-4100

Mr Appliance of West Loop 312-626-5467

RESTAURANT EQUIPMENT-NEW & USED

K & L Liquidation Page 28 847-854-9913

March Quality Used & New Equip Page 13 800-210-5895

Berkel Midwest 800-921-9151

RESTAURANT FURNITURE

Richardson Seating FSE Division Page 06 312-829-4040

RESTAURANT INSURANCE

Society Insurance 888-576-2438

RESTAURANT REAL ESTATE SALES

John Moauro Home Finders USA

708-921-4939

Nick Dibrizzi/Coldwell Banker 708-562-9328

Ted Aretos/ Eatz & Associates 815-761-8334

RESTAURANT-DESIGNERS

Losurdo Inc 630-833-4650

Sarfatty Associates 847-920-1100

RE-UPHOLSTERY

Chicago Booth Page 09 773-378-8400

Joe’s Furniture Upholstery Page 26 773-965-4828

ROOF TOP GREASE CONTAINMENT SYSTEMS

Enviromatic Corp of America Page 14 800-325-8476

ROOFS-SALES-REPAIR & MAINTENANCE

Care Sheet Metal & Roofing Page 12 708-387-9784

RUBS

Char Crust Page 41 773-528-0600

SALAD-DRESSINGS

Ken’s Foods Page 48 800-633-5800

SALAD-DRESSINGS & OILS

Columbus Vegetable Oils Page 21 773-265-6500

Tec Foods Inc 773-638-5310

SALSA

E Formella & Sons Page 16 708-598-0909

SANITATION CERTIFICATION

Illinois Restaurant Association Page 11 312-787-4000

SAUCES

Sahara Harissa 585-755-0695

SAUSAGE

Anichini Brothers 312-644-8004

Crawford Sausage 773-277-3095

Vienna Beef 773-278-7800

SCALES

Berkel Midwest

SCALES-SALES & REPAIR

THEATERS AND VENUES

Onesti Entertainment Corporation

TOMATO PRODUCTS

Neil Jones Food Company

800-921-9151

Accurate Scale Company Page 03 773-847-1820

SEAFOOD

Fisherman’s Pride Page 15 800-543-2110

SEASONING BLENDS

Rollicking Buckaroo 415-737-5265

SEASONING BLENDS FOR MFR’S

Famar Flavors Page 10 708-926-2951

SEATING

Dearborn Sourcing LLC Page 04 312-243-6214

Trendler Inc 773-255-4407

Waco Manufacturing 312-733-0054

SELF-SERVICE ORDERING KIOSKS

Infi USA 888-857-9831

SEWER(MAINT)-RODDING & JETTING

Tierra Environmental Page 39 888-551-1998

SHAKE MIX

Fox Valley Farms 630-231-3005

SHORTENING

Columbus Vegetable Oils Page 21 773-265-6500

SLICERSAUTOMATED

Berkel Midwest

800-921-9151

CES Nationwide 773-533-3333

SLICERS-SALES & SERVICE

Berkel Midwest

SLOT MACHINES

800-921-9151

J&J Gaming 833-788-1949

SOCIAL MEDIA MARKETING

Chicago Social Media Mktg. Group Page 26 847-387-9873

SOFT DRINKS

PepsiCo Foodservice 773-893-2319

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies Page 47 630-483-2256

SOFT SERVICE MIX

Fox Valley Farms 630-231-3005

SOUP BASES

Tec Foods Inc

SOUPS

Bistro Soups (Div of Vienna Beef)

773-638-5310

773-278-7800

Vienna Beef 773-278-7800

SPICES

Tec Foods Inc

SPICES & SEASONING BLENDS

Char Crust Page 41

SPIRITS

R Jelinek Midwest

STAFFING AGENCIES

773-638-5310

773-528-0600

708-691-3895

Midway Staffing Page 42 708-397-8800

STAINLESS STEEL EQUIPMENT

Prairie View Industries Food Service Page 11 800-554-7267

STEAM CLEANING

Olympia Maintenance

SUPERMARKET EQUIPMENT

708-344-0344

Berkel Midwest 800-921-9151

CES Nationwide 773-533-3333

SUPERMARKET EQUIPMENT REPAIR

Up ‘N Adam Service & Supply Inc Page 46 877-876-2326

Berkel Midwest 800-921-9151

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest 800-921-9151

TABLES-ALL TYPES

Chicago Booth Page 09

773-378-8400

Richardson Seating FSE Division Page 06 312-829-4040

Waco Manufacturing 312-733-0054

TAMALES

Supreme Frozen Products

TAX APPEALS (PROPERTY)

630-962-7000

800-543-4356

Pastorelli Foods 800-SOS-AUCY Red Gold 765-557-5500

TRADE PUBLICATIONS

Food Industry News

TRADE SHOWS & EVENTS

847-699-3300

National Restaurant Association Page 02 800-424-5156

TRUCK BODIES-SALES & REPAIR

Paramount Truck Body Page 22 312-666-6441

UPHOLSTERY CLEANING

Sexton Group Floor Care Page 45 847-827-1188

773-622-3777

Reveliotis Law PC Page 03 312-230-0160

TAX PAYMENTS

Cook County Treasurers Office 312-443-5100

Celebrating 90 Years of Innovation

Columbus Vegetable Oils is celebrating its 90th anniversary by honoring a legacy that began in 1936 when Italian immigrant Michael Gagliardo opened the doors of a small grocery store on Chicago’s west side to serve local families.

During World War II, an olive oil shortage hit the region, and Gagliardo sourced a supplier to keep Chicago kitchens running and later, purchased and rebuilt a fire-damaged can-fabricating machine. With his son, Michael V., joining the business, they closed the grocery store and launched Columbus Packing Company in the Noble Square neighborhood, becoming a trusted supplier across the city.

In the 1960s, the Kennedy Expressway proj ect forced the Gagliardos to relocate to a new facility on Bell Street – and Columbus Foods Company was born. The next generation, siblings Michael Jr. and Paulette, later took the helm. Together, they expanded production and launched Soaper’s Choice, among many other accomplishments. After Michael Jr.’s tragic passing in 2001, Paulette led the company into a new era of innovation.

Over the next two decades, the company relocated to their current rail-served plant in Des Plaines, expanded into the dressings, dips and sauces market and opened a west coast manufacturing facility in Nevada – all while introducing new oil varieties.

Today, Columbus Vegetable Oils is a global processor of more than 300 in-stock oils serving the foodservice, manufacturing, retail, export and private-label industries. It remains a resilient force in the evolving fats and oils industry and is guided by the same philosophy that started it all on Chicago’s west side: “We don’t sell oil – we sell service.”

– You can find the Columbus ad on page 21.

Lou Malnati’s Dished Out Love with Heart-Shaped Pizzas to Benefit Local Make-A-Wish Chapters

A beloved Lou Malnati’s tradition returned this past February, as the deep-dish pizzeria’s fanfavorite heart-shaped pizzas made their annual comeback, alongside heart-shaped desserts for the first time. This year, the pizzeria donated $1 for every heartshaped pizza sold at its restaurants to benefit Make-A-Wish chapters in Illinois, Wisconsin, and Arizona – the states where Lou Malnati’s has locations – to help grant wishes for local children facing critical illnesses. New to the menu this year were heart-shaped cookies and Eli’s heart-shaped cheesecake.

Restaurant Marketing BOOT CAMP – Tuesday, March 3

Our March Shmoozefest will feature a powerhouse panel of professionals who have dedicated their careers to generating business within the region’s $52 billion food industry. This educational and idea-driven discussion will deliver practical insights you can use immediately.

The panel includes Janelle Iaccino, a seasoned marketing strategist who will share why culture and strategy are essential foundations for any successful marketing effort, and how aligning the two drives real results.

Also joining the discussion is Todor Krecu, a social media and Google Business Profile expert and Level 10 Google Maps contributor with over 30,000 photos that have been viewed millions of times. His focus is working with restaurants on mobile marketing, mobile apps, and platforms such as Facebook, Instagram, X, YouTube, Foursquare, Meetup, and LinkedIn. Todor brings more than 20 years of passion and experience serving the food service community.

Rounding out the panel is Nick Theodosis, owner of Dengeos restaurants, a three-location operator that has built generations of loyal customers and generated tens of millions in sales. Nick will share principles he uses to stay relevant, attract new guests, and keep his restaurants and customer base growing.

The panel will be moderated by Cary Miller of Food Industry News, who has spent more than four decades in the food industry in operations and supporting suppliers through marketing, promotion, and industry connections.

This educational session will take place Tuesday, March 3, from 5 – 6 p.m. at Moretti’s in Edison Park. No RSVP is required

How Lou Malnati’s Perfected Its Gluten-Free Pizza Crust

For more than 60 years, Lou Malnati’s has set the standard for deep-dish pizza in Chicagoland. When the iconic, family-owned brand set out to perfect a glutenfree pizza crust, the goal was clear: deliver the same experience guests have loved for generations, without compromise.

To achieve that, Lou Malnati’s partnered with Chef Charlie Baggs of Charlie Baggs Culinary Innovations. The process began by defining a clear gold standard. Chef Baggs led a detailed sensory evaluation of Lou Malnati’s traditional pizzas, analyzing flavor, aroma, color, texture, and mouthfeel, along with the balance of acid, salt, and sweetness in the sauce. Every element that made the original pizza memorable was carefully documented.

refinement, and patience, they developed a finished crust that matched the traditional pizza’s color, mouthfeel, flavor, and overall satisfaction, resulting in a product nearly indistinguishable from the original.

The journey took time, but the results proved well worth the effort, as noted by the reputation Lou’s has earned on the street for having an outstanding gluten-free pizza.

For operators looking to develop or perfect menu items, especially those intended for scale, Charlie Baggs Culinary Innovations offers the expertise of chefs and food scientists who specialize in standardizing and commercializing products such as sauces, dressings, and prepared foods. More and more foodservice brands are expanding into retail and business to business foodservice segments. Charlie Baggs can help you perfect the formulas for your food products.

With that benchmark established, Chef Baggs and his team methodically explored ingredient variables and formulations to recreate the experience in a gluten-free format. Through testing, – You can find the Charlie Baggs ad on page 24.

Kilwins, the premium confectionery and ice cream franchise known for its handcrafted chocolates, super-premium ice cream and nostalgic in-store experiences, ended 2025 with significant growth, opening 19 new locations, entering a new market and achieving a 10% yearover-year increase in total store count. With 31 new franchise agreements signed and 187 stores across 29 states, the Kilwin brand is entering the new year with strong momentum.

Co-Branding with Famous Dave’s

Famous Dave’s Bar-B-Que is launching a co-branding initiative with other MTY Food Group brands, starting with Papa Murphy’s and Cold Stone Creamery. The first dual units will be in Minnesota and Tennessee, with each brand having separate entrances and dining areas, but sharing a back-of-house. The approach is designed to minimize upfront costs and maximize returns, with the potential to expand to other MTY concepts in the future. – Restaurant Business

Five Guys is shaking up the Las Vegas Strip with its newest flagship restaurant, a first-of-its-kind location that introduces a full bar with alcoholic beverages and all-day breakfast, redefining the brand’s guest experience while staying true to its roots. The 10,000-square-foot restaurant brings together the brand’s signature burgers and hand-cut fries with a vibrant atmosphere made for Vegas visitors any time of day or night. With a prime location in the Grand Canal Shoppes at The Venetian Resort, millions of visitors each year will have the chance to experience Five Guys.

and

A Five Guys burger, fries and specialty Boozy Shake are pictured at the new Five Guys Grand Canal Shoppes flagship location on the Las Vegas Strip, which features Vegasinspired design elements.

Goya Foods Celebrates 90 Years as Largest Hispanic-Owned Food Company and Iconic American Brand

Goya Foods, the largest Hispanic-owned food company in the United States, proudly celebrates its 90th anniversary this year, honoring a remarkable legacy of culinary success, entrepreneurship, culture, and community that began in 1936 and continues to thrive today.

Goya’s story is an American Dream come true,” said Peter Unanue, Executive of Goya Foods. “It is the story of immigrants who came to this country with little more than determination and faith, built a business through hard work, and shared their culture through food. For 90 years, Goya has welcomed people to this country the way families always have – by feeding them. As we celebrate this milestone, we look ahead with the same spirit that launched the company in 1936: a belief in opportunity, a deep respect for culture, and a passion for bringing people together through food.”

Taco Bell Works Toward $5M in Beverage Sales Annually

CHEF PROFILE

Charlie Baggs

Culinary Innovations 1071 West Division Street 3rd Floor Chicago, IL 60642

Current Position:

CEO and Executive Chef

First Foodservice Job:

Cork and Clever Dishwasher.

Favorite Food: Stuffed cabbage (halopki), spaghetti bolognese.

Awards/Honors: Disciples Escoffier, CIA Graduate 1997, Purdue Restaurant & Hotel School graduate BS 1986, Research Chefs Lifetime Achievement Award

Memorable Customers: Julia Roberts, Colonel Powell Fritz Sonnenschmidt, CIA Dean.

Worst Part of Job: Accounting meetings that run over into prep time.

Most Humorous Kitchen Mishap: Running out of baked potatoes on New Year’s Eve.

Favorite Food to Prepare: Braised lamb (leg or shank). What part of the job gives the most pleasure?

Serving others with pride.

If you couldn’t be a chef, what would you be and why?

Industrial Engineer—I like to build things and create systems from a multi disciplinary perspective.

What was the best advice you ever received? Keep your mouth closed, and your ears and eyes open.

Where do you like to vacation? Beach resorts around the world.

Other than family, who is your greatest culinary influence? Julia Child and Jaques Pepin.

What do you enjoy most about FIN? The diverse content and Cary, the kindest man.

Ahold Delhaize USA has secured a $475 million investment from Blackstone Credit & Insurance to construct an $860 million distribution center in Burlington, N.C. The facility will support Food Lion and is expected to begin operations in 2029, creating over 500 jobs as part of the ADUSA Distribution and ADUSA Transportation operations. – Source: Progressive Grocer

Auguste Escoffier School of Culinary Arts has announced the expansion of its partnership with two-time Emmynominated Top Chef host and NY Times best-selling author Kristen Kish in 2026, broadening her Chefin-Residence role to include new student initiatives, virtual mentoring, and experiential opportunities that connect aspiring chefs to real-world culinary perspectives.

The U.S. Virgin Islands emerged as a top honoree in the 2026 Caribbean Travel Awards, securing three major accolades that underscore the territory’s continued momentum and growing appeal to global travelers.

The Saint, St. John, was named New Hotel of the Year. The first new hotel to open on St. John in several years, the adults-only boutique retreat has infused a fresh, energetic vibe into the beloved beach town of Cruz Bay. From its standout spa to its destination dining experience, The Saint has quickly become a sought-after addition to the island’s hospitality landscape.

From Kitchen Staple to Culinary Essential: I Can’t Believe It’s Not Butter! Launches New, Next Level

NutriRich Formula and a Collaboration with Chef Gordon Ramsay. The Iconic Spread Delivers

Taste that Chef Gordon Ramsay calls “Really Rich”

The territory also claimed Caribbean Cruise Destination of the Year, recognizing the U.S. Virgin Islands as an exceptional port of call for cruise travelers. Whether docking in St. Thomas or St. Croix, visitors enjoy seamless access to shopping, historic sites, beaches, dining, boating, and well-curated excursions. Most notably, day trips to neighboring St. John from St. Thomas allow guests to experience renowned hotspots like the Annaberg Plantation and Trunk Bay Beach.

Additionally, the U.S. Virgin Islands was honored as Experiential Destination of the Year, celebrating the destination’s emphasis on immersive, hands-on travel. From kayaking through mangroves and strolling the historic streets of Charlotte Amalie to chef’s table experiences at the marina and day trips to Buck Island, the territory offers something for every type of traveler. These experiences are delivered in a friendly, accessible, and easy-to-explore setting, exactly what today’s travelers are seeking.

“These recognitions reflect the dedication of our tourism partners, hospitality professionals, and local communities,” said Jennifer Matarangas-King, Commissioner of Tourism. “Together, we continue to elevate the U.S. Virgin Islands as a destination that delivers authentic experiences, exceptional service, and unforgettable moments for everyone.”

This latest recognition adds to the growing list of accolades for the U.S. Virgin Islands, including 2025 Cruise Destination of the Year from Porthole Magazine, USA Today10Best Readers’ Choice Awards #6 Best Caribbean Island to Visit in 2026 (St. Croix), and TripAdvisor’s 2025 Best of the Best Top Ten Beaches (Trunk Bay and Magens Bay Beach).

About The U.S. Virgin Islands- about 40 miles east of Puerto Rico, the U.S. Virgin Islands comprise a United States territory located in the northeastern Caribbean Sea. The three islands are St. Croix, St. John, and St. Thomas, where the capital of Charlotte Amalie is located. Perfect for leisure or business travel, the U.S. Virgin Islands features breathtaking, world-renowned beaches, an international marine industry, European architecture, and a burgeoning restaurant industry. No passports are required from U.S. citizens traveling from the U.S. mainland or Puerto Rico. Entry requirements for non-U.S. citizens are equivalent to entering the United States from any international country. Upon departure, a passport is required for non-U.S. citizens. For more information about the United States Virgin Islands, go to www.VisitUSVI.com

Havensight Cruise Port, St. Thomas, US Virgin Islands

Kombucha as an Adaptable Cocktail Mixer

Kombucha is gaining traction as a go-to cocktail mixer thanks to its ability to deliver acidity, sweetness, and effervescence all in one pour. Bartenders and home mixologists alike appreciate how kombucha elevates both alcoholic and nonalcoholic drinks, and its gentle, Champagne-like sparkle means it can replace multiple traditional mixers with ease. – Source: Food & Wine

BOOKSHELF

The Baking Brigade: A Recipe for Life

Author: Gray Weller and Michael Foster Available as an e-book or audio book from thebakingbrigade.com

The Baking Brigade is the first in a series of richly illustrated books for children aged 5–10. Each story includes a unique detachable baking recipe card, inviting children to step out of the pages and into their own kitchens, taking the 2D world of reading into the shared 3D world of doing and away from screens.

Children will fall in love with the world’s quirky characters, gentle magic, and laugh-out-loud moments. Adults will love how naturally the stories open up space for conversation, creativity, and togetherness.

Through teamwork, friendship, resilience, and self-belief, young readers absorb meaningful life lessons as part of the fun. Children will “eat up” the subtle life lessons and wholesome morals “baked into” each story. Importantly, it explores the concept that baking is therapy, accessible by all.

The detachable recipe cards transform the stories into shared experiences, encouraging children to bake alongside parents, grandparents, and carers, who embrace the books as they spark action, transforming children from imaginative readers to active doers. Children will clamor to recreate the books’ magical universe in their own kitchens.

Once Upon a Farm, a children’s organic food company co-created by Jennifer Garner, plans to go public in the US and is targeting a valuation of up to $764.4 million. The company expects to raise as much as $208.9 million in an initial public offering, with shares priced between $17 and $19. – Source: Reuters