Food Industry News October 2018 web edition

cosponsorships now available FOOD INDUSTRY NEWS

36 CELEBRATING

YEARS

OCTOBER 2018

FOOD

Wednesday Nov. 7th, Moretti’s Edison Park 5 PM–8:30 PM

See Page 47 For Information

INDUSTRY NEWS FOLLOW US ON FACEBOOK AND TWITTER!

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DINING WITH MS. X ...................................... 4 DIRECTORY ...........................................33-35 NATIONAL NEWS ......................................... 8 NUGGETS ................................................. 16 PEOPLE SELLING THE INDUSTRY...................... 28 TRAVEL: MOHONK MOUNTAIN HOUSE ............... 42

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POPULARITY OF KOREAN FRIED CHICKEN IS ON FIRE! With aggressive expansion continuing, Bonchon is a franchise specializing in Koreanstyle fried chicken and a variety of savory Asian fusion dishes.

Bonchon has traveled far and wide from Busan, South Korea to become the international brand it is today. Bonchon has become a household name in the Philippines, Thailand, Kuwait and Singapore. They’re now looking to expand all over the globe.

After the success of Bonchon in South Korea in 2002, their first overseas location opened in Fort Lee, New Jersey in 2006.

Not long after, Bonchon entered New York City and opened its flagship restaurant in the heart of Manhattan. Continued on page 43

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Food Industry News® October 2018

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Golden Years or Fading Dream?

Americans these days are worried about their retirement— and whether they’ll even be able to retire. A Willis Towers Watson survey of approximately 5,000 U.S. workers found that 37 percent expect to keep working to age 70 or longer, up from 30 percent two years ago. Only 26 percent believe they’ll be able to retire before they’re 65, a drop from 29 percent in 2015.

8/29/18 7:43 AM

2018 Chicago Seafood and Specialty Food Show

Fortune Fish & Gourmet invites food service professionals, culinary students and retailers to the 2018 Chicago Seafood and Specialty Food Show on October 9th at the Grand Ballroom at Chicago’s Navy Pier.

Come join them anytime from 10am to 5pm for cocktails and to sample products from over 200 fishermen, growers and artisan producers of the finest seafood and specialty food purveyors. There’s Free Admission and complimentary valet parking for customers, culinary students, media and hospitality professionals.

During the show, you will also have the opportunity to work with your hands and minds during interactive contests and breakout sessions. For more details, a full schedule of events and to register, go to the Fortune Fish & Gourmet website at www.fortunefishco.net.

9/12/18 10:39 AM

Food Industry News® October 2018

Page 3

Chicagoland’s #1 Source For Qualified Plant Employees

NRA and Beam Suntory Partner for Responsible Alcohol Service The National Restaurant Association, the leading business association for the restaurant industry, and Beam Suntory, one of the world’s leading premium spirits companies, are partnering to promote responsible service through their proprietary programs, ServSafe Alcohol® and Drink Smart.® ServSafe Alcohol is the industry’s premier alcohol service training program developed by the National Restaurant Association. Drink Smart is Beam Suntory’s global proprietary program for educating consumers about the responsible consumption of alcohol. Through this partnership, Beam Suntory and the National Restaurant Association will develop co-branded content to be used as alcohol safety education for the hospitality industry, reaching over one million industry professionals each year.

“This partnership demonstrates Beam Suntory’s commitment to responsible service and consumption of alcohol,” said Sherman Brown, Executive Vice President, Training and Certification, ServSafe. “Our entire association and broader industry will benefit from our shared commitment to educating employees in responsible alcohol service.”

This agreement serves to extend Beam Suntory’s Drink Smart platform beyond consumer education and into responsible alcohol service at retail and restaurant locations.

The co-branded educational materials for the ServSafe Alcohol program will be available in time for the restaurant industry’s Serv-It-Up program in the fourth quarter.

“We are so pleased to be partnering with the National Restaurant Association and know that this relationship will send a strong message about the commitment of Jim Beam and our entire brand FOOD INDUSTRY NEWS portfolio to responsible bev1440 Renaissance Drive, Park Ridge, IL 60068 erage service by the trade 847-699-3300 and responsible consumpValerie Miller, President and Publisher tion by consumers,” said Mark Braun, Associate Publisher Terry Minnich, Editor Ken Ruff, Beam Suntory’s Cary Miller, Advertising/Vice President Vice President, National Ac847-699-3300 x12 counts On-Premise. “As part Paula Mueller Classifieds/Office Manager of our global commitment Nick Panos, Corporate Counsel to reduce alcohol misuse, Davy Kusta Independent Advertising Consultant partnering with retailers (708) 439-1155 and restaurants is critical Bob Zimmerman to ensuring that alcohol is Independent Advertising Consultant 312-953-2317 served appropriately, and James Contis 1927-2013 everyone stays safe.”

Beam Suntory funds a Food Industry News Issue 8, August 2018 wide array of programs, (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, partnerships and associa1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and tions across the globe foadditional mailing offices.

POSTMASTER: Send address changes to cused on responsible marFood Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. keting, alcohol education, ___________________________ For advertising or editorial information, call (847) 699-3300 and reducing drunk driving or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility and underage drinking. The for validity of claims made for the products described herein.

Copyright © 2018 Foodservice Publishing Co., Inc. company’s investments in WE SUPPORT: Illinois Restaurant Association these programs have exNational Restaurant Association ceeded $20 million over the American Culinary Federation Club Chefs Association of America past decade.

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Connie’s is the Official Pizza of Lincoln Park Zoo

according to family recipes. your next party or bring the With two restaurants near party to you with delivery, Chicago’s Loop neighbor- catering and pizza shiphood and a presence in the ping anywhere in the UnitLincoln Park Zoo is the frozen section of grocery ed States. For more infornewest spot to find a real stores across the Midwest, mation, visit their website Chicago favorite, Connie’s Connie’s is ready to host at conniespizza.com.

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Food Industry News® October 2018

foodindustrynews.com

DINING WITH

MS. X OCTOBER 2018

FOXTROT MARKET 1722 W. Division CHICAGO, IL 773-601-9232. This is an interesting concept. They have grab ‘n go items and meals, gourmet groceries and necessities along with a wine and coffee bar. They have some seating in the front to eat and drink. I found some Carol’s cookies there, a Silverland Bakery brownie and some high end chocolates. They do a nice job.

LILI SUSHI 161 Schmale Road, CAROL STREAM, IL 630-580-9797. This is the place you’ll want to go to get your sushi fix. It’s a quaint little sushi spot, where the attentive staff and professional chefs will carefully prepare your meal and present it to you on beautiful plates. The best part—it’s affordable as well as delicious. Combinations include miso soup or salad. Try signature rolls like the Cubs roll or the Lobster Hot Mama. The miso ramen is very good as well.

PARSON’S CHICKEN AND FISH 2952 W. Armitage CHICAGO, IL 773-3843333. The tunes are playing and the place has a good vibe to it. The patio was packed on the night I dined there so I sat inside, which was really nice. I tried a couple pieces of the fried chicken and the hot chicken sandwich. The sandwich was topped with American cheese, hot sauce, aioli and pickles. They had a couple of sauces on the table too. Plus, I got an order of the hush puppies which were delicious.

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biggest trend this year, according to the 2018 Houzz Kitchen Trends Study. The study found that 75 percent of homeowners named decluttering their counters as their No. 1 priority, followed by 66 percent who want to put things away and 49 percent who are focused on recycling.

The biggest issue? Storage, cited by 93 percent of survey respondents. That was followed by space planning (38 percent), entertainment (32 percent), and cleanliness (32 percent).

The survey notes that homeowners are also interested in pullout garbage bins, organizers for dishes and utensils, and wine bars.

PDQ 1320 Meacham Rd. SCHAUMBURG, IL 847-947-3148. PDQ stands for People Dedicated to Quality and this is showcased in their cuisine.

Chicken is the primary focus on the menu—offering nuggets, tenders and sandwiches. I tried the grilled Hawaiian sandwich served on a big toasted brioche bun with teriyaki glaze, pepper jack cheese, pineapple and siracha slaw. It was sweet! They have salads and bowls which include a Thai, Queso Crunch or the Saucy, served over white rice. For drinks, check out their shakes or fresh lemonade.

THE FIFTY /50 -2047 W. Division CHICAGO, IL 773-489-5050. This is a sports bar and great spot to hang out and have some great food. I sat on the first level in a booth, which had its own TV. I felt like I was in my own private viewing area. Everyone raves about their chicken wings so I tried an order of the boneless Buffalo and Bourbon BBQ. They were amazing; loved the sauces! To go with those, I got an order of the Waffle Cheddar fries that were covered in cheese. It was “Oh, so good!”

ROUTE 20 OUTHOUSE 14001 Washington Ave. STURTEVANT, WI 262898-7900. This is an entertainment destination with bands and a full service restaurant. The day I dined there, they had a band practicing.

It’s really a neat place and they have clever names on their menu, like “Instrumental Dishes,” “Headliners,” “Sound Check Salads” and “Rocking Burgers” just to name a few. I tried their burger which was really tasty. And of course, when in Wisconsin you have to get some cheese curds. Yum! WALMART 727 W. Golf Rd. DES PLAINES, IL 847-378-0985. This is a smaller size Walmart store. It’s good place to shop because of the compact space, making it easier to navigate the store. Despite the size, they have a big selection of groceries, meat, and household items. The prices are pretty good too. I found everything I needed here. In a hurry?

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foodindustrynews.com

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Food Industry News® October 2018

Chef Doreen Colondres presents at the 2017 Latin American Cuisine Summit at The Culinary Institute of America, San Antonio. This year’s Summit, ¡Arriba Mexico! takes place October 17–20, focusing on the culinary heritage, influences, and ingredients of Mexican cuisine. (Photo credit: Darren Abate/CIA)

The CIA San Antonio to Host Four-Day ¡Arriba Mexico!

The tastes and culture of Mexico will be celebrated in San Antonio October 17–20. Now in its fourth year, The Culinary Institute of America’s Latin American Cuisine Summit and Festival will focus on Mexico’s culinary heritage, contributions, influences, and staple ingredients, including agave, cacao, corn, and INTRODUCING KIKKOMAN GLUTEN-FREE TAMARI SOY SAUCE. IT HAS ALL THE chiles. With a changing focus each year, this year’s “Call Right RICH, SAVORY TASTE ANDMaCkay UMAMI OF OUR REGULAR SOYaway!”

SAUCE WITHOUT THE four-day event is ¡Arriba Mexico!.

GLUTEN, BECAUSE IT’S MADE FROM FOUR NATURAL INGREDIENTS: This year’s Summit is presented by sponsors Sysco WATER, SOYBEANS, SALT AND A TOUCH OF SUGAR. USE IT BACK-OF-HOUSE TO and Tequila Patrón, and features a student day on CREATE ASIAN AND MAINSTREAM MENU ITEMS, AND ON THE TABLE TO GIVE Tuesday, October 16; professional days on WednesFor Free Samples, YOUR GUESTS A GLUTEN-FREE OPTION THEY’LL LOVE. day and Thursday, October 17 and 18; a special dinRecipe & Menu Ideas, Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, ner at Nao Restaurant; and a community-focused Call Today.

HVAC and All Types of Cooking and Food Prep Equipment festival for food enthusiasts on Friday and Saturday, call John mackay: October 19 and 20. New to the food festival this year BARRIngTOn, SCHAumBuRg & SHOPPIng mAllS In nW SuBuRBS MW@Kikkoman.com is a two-day boot camp focusing on popular appetizers and hors d’oeuvre from Mexico.

First ASIC Verified, “Mexican cuisine is a unique combination of bold flavors and textures,” said CIA Lecturing Socially Responsible “Call MaCkay Right away!”

Instructor Sofia Sada Cervantes. “We’ve develShrimp Hits U.S. Markets oped a program full of interactive demonstraThe first shrimp verified by the Asian tions and hands-on experiences led by the top Seafood Improvement Collaborative innovators in Mexican cuisine.”

(ASIC), a regional collaboration among The schedule is packed with hands-on sesstakeholders from Southeast Asia develsions, break-outs, beverage tastings and semiSpecializing In Fast, Expert Repairs Of Refrigeration, Ovens, oping methods for improving aquacul- nars, lectures, panel discussions, meals, and HVAC and All Types of Cooking and Food Prep Equipment ture practices, is entering U.S. Markets. more. Registration for the professional sumcall JoHn mackay: One of the first U.S. buyers to initiate in mit is open and is $325 per person.

BARRIngTOn, SCHAumBuRg & SHOPPIng mAllS In nW SuBuRBS an ASIC partnership is True Food Kitchen.

Thursday’s activities conclude with dinner The health-driven restaurant will source at Nao Restaurant, featuring guest chefs. This American Hotel Register Co. Touts Women whiteleg shrimp from Thailand from ASIC Mexican-themed dinner is open to the public Owned Business Shrimp Level 1 verified farms- equiva- and costs $85 per person.

Boasting 54% female ownership, American Hotel Register lent to Monetary Bay aquarium Seafood Co. has made its status as a women-owned business offi- Watch® program “Good Alternative” Weigh your life decisions like cial by obtaining certification from the Women’s Business recommendation. ASIC plans to organize Enterprise National Council. American’s president and visits to their farms in Southeast Asia to your food: too much will slow you CEO, Angela Korompilas, said diversity is a long-stand- further educate buyers and chefs on the down; too little will leave you ing priority for the company, whose leadership team and importance of sourcing ingredients from feeling empty. workforce are just under 50% female. - Source: Hotel Business responsible supply chains.

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Steven Frytz loves running Harbee’s Liquors, chatting with the regulars and meeting new neighbors. Steven is also a real estate developer and general contractor. As a very busy guy, Steven does not have the time to worry about insurance. Which is why he works with Jos. Cacciatore Insurance for his insurance needs.

“I wear a lot of hats. Gloria and her team make sure I’m always covered.”

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Chicago Bears Ticket Holders Can Board at Timothy O’Toole’s Pub Game Day Brunch, Soldier Field Shuttle Bus and 74 Screens of Scoring Are you ready for some football?

Timothy O’Toole’s has you covered. The subterranean Streeterville sports pub offers a variety of ways to cheer on our beloved Chicago Bears. This season, O’Toole’s will open at 9:30 a.m. for Sunday brunch on Bears noon home game days. Chef Corey Grupe’s new morning and midday menu includes french toast, Cuban breakfast sandwich, maple bacon burger, short rib grilled cheese with egg, breakfast tacos and more. Get your game on by visiting the build-yourown bloody mary and mimosa bar, or choosing from 48 craft brews on tap.

Ticket holders heading to Soldier Field may board the pub’s party bus bound for the stadium. The round trip ride is $10 and departs

oct 2018 1-8.indd 7

one hour and 15 minutes before the start of the game. Riders will enjoy “road sodas” and may reserve their seat at TimothyOTooles.com.

No ticket? No problem. O’Toole’s boasts 74 HD screens showing every play made, with sound and DJspun music. Chicago Bears swag will be raffled off on each game day and drink specials will be offered (detailed below).

Timothy O’Toole’s Pub in Streeterville is open Monday-Thursday, 11 a.m.-3 a.m.; Friday, 11 a.m.-4 a.m.; Saturday, 10 a.m.-4 a.m.; Sunday 10 a.m.-3 a.m. For table reservations, call O’Toole’s at 312-6420700.

Sunday Bears Game Day Drink Specials include: Miller Lite/Coors Light 22oz keepsake stadium cups $5.25 Miller Lite/Coors Light Buckets $20 (5 bottles) Make Your Own Mimosas $4 Build Your Own Bloody Mary Bar $8

—Steven Frytz

Harbee’s Liquor Store and Tavern 1345 West 18th Street, Chicago, IL

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Page 8

Overemployment: The Dirty Word You Never Hear About

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“Overemployment” is defined by this: “workers’ inability to obtain reduced hours despite a willingness to proportionately sacrifice income.” Numbers from the US Government’s Current Population Survey show a given rate of around 7 percent, but eight other governmentfunded studies found a range of estimates of overemployment rate from as low as 14 percent to a high of around 70 percent. None of those surveys asked for a specific hours target.

There are three primary causes of overworking staff: Structural Overemployment due to “structural incentives inherent in labor-market-related institutions or work organization that lengthen hours demanded per worker.”

Cyclical Overemployment when “hours demanded per worker are rising faster than workers’ desired hours.”

Economic analysts look to increases in hours worked as a leading indicator for increases in hiring in the future, and this should be regarded as a kind of cyclical overemployment.

Frictional Overemployment due to “barriers to full, perfect information among employers about their employees’ preferences and among worker applicants about job requirements and alternative jobs.”a

Food Industry News® October 2018

National News CVS Health opens a new Retail Distribution Center in Kansas, city, MO, located at 10711 N. Congress Ave. in the Skyport Industrial Park. Independent craft brewer, BrewDog opens its hotly anticipated craft beer hotel. the DogHouse. Located at the site of its US brewery in Columbus, Ohio, the DogHouse is the world’s first hotel to offer guests a night’s stay in a brewery. Fall Crafters Fair Shipshewana will be held at 105 E. Middlebury St. in Shipshewana, In Oct. 4-6, 2018. Shop the handwork of Artisan carvers, quilters. FNCE Food and Nutrition Conference Expo will be held Oct. 2023, 2018 in Washington, DC. It is the world’s largest meeting of food and nutrition experts. Great Food Expo, cooking, baking and entertainment will be held Oct. 27-28, 2018 at the New Jersey Expo Center 97 Summit in Edison, NJ. Hyatt Hotels Corporation and Small Luxury Hotels of the World recently announced plans to bring World of Hyatt members, opportunities to enjoy loyalty benefits in many more places. The launch is targeted for the end of the year. Marriott International signs a deal with Flag Luxury Group to open more than $500 million Ritz Carlton Hotel and Residences Tower in New York City. The hotel and residences are expected to open in 2021. Slapfish, a modern seafood restaurant serving craveable, well-

Ready, set, BAKE! Good Housekeeping Kids Bake!: 100+ Sweet and Savory Recipes (Good Housekeeping Kids Cookbooks) features more than 100 simple triple-tested recipes, from Bacon Cheese Popovers to Peanut Butter Cup Cheesecake.

This is the perfect book for young bakers! Available October 2, 2018.

sourced dishes in a fast casual setting announces its first location in the sunshine state opening in doors in early October at 783 N. Alafaya Trail in Orlando, Florida.

The 10th Annual Detroit Beer Festival will be held Oct. 15-27, 2018 at Eastern Market in Detroit, MI. The event will be one of the largest all Michigan beer tastings around.

The 11th Annual Food Network & Cooking Channel New York City Wine & Food Festival presented by Capital One returns to Eat, Drink, End Hunger Oct. 11-14, 2018, with more than 70 events taking place across New York City. The Kroger Co. will phase out single use plastic bags and transition to reusable bag across its stores by 2025.

West Side Nut Club Fall Festival a street Festival with over 136 food booths, amateur talent competition and free entertainment will be located on West Franklin St. in Evansville IN. Oct. 1-6, 2018.

9/12/18 10:40 AM

Food Industry News® October 2018

City Barbeque Opening in Vernon Hills in October 2018

City Barbeque has finalized plans to open a new location in Vernon Hills, Illinois in October 2018. The restaurant, located at 887 North Milwaukee Avenue, will be the company’s fifth in Illinois and 41st in the country. When the Vernon Hills location opens, City Barbeque will already be operating in Berwyn, Orland Park, Deerfield, and Downers Grove in Illinois.

Like all City Barbeque restaurants, the Vernon Hills joint will smoke all meats on-site and will serve the same awardwinning barbeque, homemade sides, and indulgent desserts that guests have come to know and crave. “Our team loves being in Chicagoland and is excited to bring our awardwinning barbeque to some new folks in Lake County,” said David Heismann, GM of City Barbeque Vernon Hills.

“We look forward to serving and creating happiness in Vernon Hills this fall!”

The company will name the joint’s grand opening date in the coming months and will celebrate its newest location with special offers and events to be announced.

Follow City Barbeque on Facebook, Twitter, and Instagram for more details on the Vernon Hills joint and its opening festivities.

Page 9

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Global Gyros located at 140 E. Golf in Schaumburg, Illinois is a fast casual restaurant centering around bringing you culinary concepts from around the globe. It’s not your typical gyros restaurant. The menu includes fresh salads, hummus with a variety of sauces, falafel, sandwiches and meats including a Doner beef kabob, chicken Shawarma or pork and chicken souvlaki. Pictured here is an order of Greek fries topped with strips of gyros and chicken.

oct 2018 9-16.indd 9

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Food Industry News® October 2018

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Veggie-forward Sausages & Appetizers For more than 20 years, Yves Veggie Cuisine has been dedicated to providing delicious veggieforward foods that inspire shared moments together, from family cookouts and weeknight dinners to school lunches and healthy snacks. The plant-positive brand is constantly evolving and innovating to provide a wide variety of veggie-forward foods with the highest quality ingredients. As more people are searching for delicious veggieforward food options to incorporate into their di-

Earlier this year, Grecian Delight launched ReadyCarved Flame Broiled Off-the-Cone Slices in Beef & Lamb and Chicken Gyro varieties, enabling any establishment the opportunity to serve authentic Gyros without the equipment or labor needs.

This exciting line of high quality, authentic conecarved slices has now been expanded to include Al Pastor Pork, Natural Halal Beef & Lamb Shawarma and Natural Halal Chicken Shawarma. These new ReadyCarved items are all minimally processed, whole muscle meats that have been tumble marinated and hand-stacked by their artisan carvers, then flame broiled, sliced and individually quick frozen to lock in that off-the-cone freshness.

For more information, visit greciandelight.com ets, Yves is here to meet that need with their extensive variety of plantpositive foods including NEW Gourmet Veggie Sausages and Appetizer

Bites. Both products contain no artificial preservatives, colors or flavors, and are Non-GMO Project Verified. For more info, visit yvesveggie.com.

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Food Industry News® October 2018

Page 11

McAlister’s Deli Offers New Menu Items, Interactivity for Kids

Say goodbye to the days of restaurant chaos!

McAlister’s Deli is bringing parents a new dining experience that the whole family will enjoy. You won’t hear complaints from your picky eating toddler or from your cell phone addicted preteen. Sounds like a dream come true, right?

With McAlister’s new in-restaurant initiative, your kids will eat healthy with elevated options that go beyond the standard kids’ menu fare of mac and cheese and pizza. New menu items include: Roll-Ups: Smoked turkey, Black Forest ham or allnatural grilled chicken strips with all-natural cheddar cheese, lettuce and tomatoes rolled in a wheat wrap, served with your choice of dipping sauce: Ranch or McAlister’s Honey Mustard Kids Spud: A genuine Idaho potato served with butter and your choice of toppings: Cheddar-jack Cheese, Bacon, All-Natural Sour Cream Chicken & Broccoli Bowl: All-natural grilled chicken strips tossed with fresh steamed broccoli and cheddar-jack cheese Kids Salad: Crisp cucumbers, tomatoes and croutons over fresh greens with your choice of dressing and protein: All-Natural Chicken Strips -or- Ham & Turkey Not only will ordering now be easy and dramafree, the restaurants will also offer interactive activity packets at each table to keep everyone (especially your little ones) occupied and happy. For more information, visit mcalistersdeli.com.

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www.mypremiercaterer.com Over 50+ cases of water were donated

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Food Industry News® October 2018

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Handle Fresh Herbs and Produce Safely Fruits, herbs and vegetables bring the seasonality, freshness, flavor, and healthy-menu perceptions that today’s consumers demand, but

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often eaten raw are a major source of foodborne illness, according to the Centers for Disease Control and Prevention. They contribute significantly to the 48 million reported illnesses per year.

Best practices to follow: ■ Train, validate and audit employee hygiene and herb cleaning procedures ■ Wash hands and prep areas before handling herbs and produce ■ Thoroughly wash and sanitize fresh produce before using, even if peeled ■ Log temperatures for food preparation, equipment and storage ■ Consider using prepared, scratch-quality recipe components, particularly ones in which no added cook step is required. - Source: Restaurant Business

Leave your ego at the door every morning, and just do some truly great work. Few things will make you feel better than a job brilliantly done. —Robin S. Sharma

Operator Challenges and Solutions

Our industry operators are facing a common challenge and they have been echoing similar questions: How can we do more or keep up, with less help and money, without sacrificing our brands quality? Foodservice manufacturers view these challenges as their inspiration for developing new solutions. Keeping up with equipment trends helps operators by giving them the resources to know what innovations are being designed for them.

Just one example of how a tool has been created to help with all three of the challenges is the highly mobile turbo-mixer called the TRX-22.

The manufacturer Sammic, whose brand is known for quality and innovation, saw a need to expand on their popular and proven immersion blenders in order to provide a large-scale solution. The TRX-22, a blending workhorse of the kitchen, was born from the need to provide operators with a tool that would both reduce the expense of attached kettle blenders, while also being flexible enough to be used in almost any environment or container. The mobility of the machine saves tens of thousands of dollars by reducing the number of blenders needed in a large production kitchen. It also saves on labor by processing in bulk. With 3 easily interchangeable attachments, there is not much it can’t handle.

9/12/18 2:35 PM

oct 2018 9-16.indd 13

9/12/18 2:35 PM

Food Industry News® October 2018

Page 14

How to Get Prospects to Find You

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what you sell; they tune it out.

3. Share your competence. To do this, salespeople must answer one critical question that’s on every prospect’s mind: “Why should I believe you?” or to put it another way, “Why should I give you my money?” Selling is all about sharing what you know. To become customers, prospects must believe that your knowledge and experience will benefit them.

4. Cultivate prospects constantly. No salesperson is wise enough to know when a prospect is ready to buy. If you’re not top-of-mind, the chances are a competitor will get the sale. Prospects need reminding why they should do business with you. By staying in touch regularly with helpful information (not sales pitches) by email and social media, blogs, and presentations, you’re there when they have questions and are ready to buy. Staying in contact sends the message that you care enough to stay in touch. When they’re ready, the chances are they will pay you back by becoming customers.

Those in sales spend considerable time talking about getting the fish in the boat, closing the sale.

But something important needs to happen before that can occur and that’s getting the fish on the hook.

Twenty years ago, salespeople were expected to get in front of prospects. Today, those doors are sealed shut. Voice mail and email messages are ignored. Worse, few customers are willing to stick their neck out and make referrals.

Getting negligible results from searching for prospects takes a lot of effort—wasted effort.

Salespeople are often told, “It takes 10 calls to get one appointment.” They are also told that out of 10 appointments they can expect to make one sale.

That means it will take 100 actual appointments to make 10 sales. Whether you do a little better or worse, the message is clear: finding prospects who are interested and ready to buy is so inefficient it doesn’t work.

It should come as no surprise why there’s so much resistance to getting out and finding new customers. Even if we know who and where the prospects are, the obstacles to access thwart our efforts.

Successful prospecting depends on getting customers to find you. Specifically, those who to want to do business with you. If you’re thinking this takes work, you’re right. It does. But if you’re investing time and energy and not getting the results you want, that’s a lot of work, too. Besides, if prospects don’t know you and trust you, it’s easy for John Graham of GrahamComm is a marketing and sales them to ignore you or say no. strategy consultant and business writer. Contact him at So, why keep on doing what doesn’t work? The jgraham@grahamcomm.com or johnrgraham.com. task is helping prospects find you, getting them to recognize that it’s in their best interest to seek you out and learn more so they can make informed decisions. This is how savvy restaurants, businesses, insurance advisors, and real estate agents, for example, attract the customers they want. They use carefully crafted messaging, ratings and The Illinois Restaurant Association (IRA) and recommendations, testimonials and blog Amy Morton, owner of Found Kitchen and posts on social media, advertising, and, of Social House & The Barn Steakhouse, Present: course, word-of-mouth to attract prospects.

Instead of trying to get through a prospect’s door, the job of salespeople is shapA North Suburban ing the way prospects think about them.

No matter what you’re selling, it’s all about Hospitality Mixer pulling prospects into your orbit so they’re “sold” even before meeting you.

Here are the four basic principles that atMeet IRA President & CEO, Sam Toia, as he provides and tract prospects and bring prospects closer to updated State of the Industry. Other key team members will be on hand to answer any questions about the Illinois you: 1. Never stop building your Restaurant Association and what the IRA is doing to promote, prospect and customer culti- protect, and educate the hospitality industry in Illinois. Enjoy vation database and keep it up to complimentary bites and beverages while networking with your hospitality peers. date. Why is this so important? It’s your pot of gold at the end of the rainbow so never Tuesday, October 16th 2018 neglect it. Without this database, picture 2:00PM – 4:00PM Found Kitchen and Social House yourself in a darkened room with no windows or doors.

2. Develop a prospect mindset. Here’s why: less than 24% of pros1631 Chicago Ave pects open sales emails, according to TOPEvanston, Illinois 60201 CO Associates. So, if you want to engage For more information or to RSVP, contact David Cohen at them, it’s essential to let them know you undcohen@illinoisrestaurants.org or call (312) 380-4138. derstand their issues. They don’t care about

*This event is open to all hospitality owners, operators, executive chefs and managers*

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The American Hospital Association conducts an annual survey on hospitals in the United States. The latest survey includes these numbers: ■ Total number of all U.S. registered hospitals that meet AHA’s criteria for registration as a hospital facility: 5,534 ■ Nongovernment nonprofit community hospitals: 2,849 ■ Number of U.S. community hospitals (defined as nonfederal, short-term general, and other special hospitals): 4,840 ■ Investor-owned forprofit community hospitals: 1,035 ■ State and local government community hospitals: 956 ■ Federal government hospitals: 209 ■ Nonfederal psychiatric hospitals: 397 ■ Other hospitals, including nonfederal longterm care hospitals and hospital units within an institution such as a prison or school infirmary: 88

Halloween treats are here, and what better way to celebrate the holiday than with “fun-size” candy, family size—themed cookies and spooky-shaped confections. Chocolate is always a best seller for Halloween. Some of the top favorites include Hershey’s milk chocolate bars, Kit Kat, M&M’s, Reese’s Peanut Butter Cups and Twix.

A tip for carving out a pumpkin is to use a stencil or pattern before carving out your design.

Once you have carved the pumpkin, cover it with plastic wrap for a day or two to help keep the moisture in. County Line Orchard is located at 200 S. County Line Rd. in Hobart, IN. Spend your day apple picking; they have over 30 varieties of apples across their land. They have a corn maze, kid’s farm, pumpkin patch, bakery, sweet shop, grill and a gift store. Hyatt Regency Hotel located at 151 E. Wacker Drive in Chicago has 2032 guest rooms and is ideally located to nearby attractions and the Magnificent Mile. Johnson & Wales University was founded in 1914 and has four campuses throughout the U.S. located in Providence, RI, North Miami, FL, Denver, CO and Charlotte, NC. Richardson Farms “World Largest” most intricate corn maze celebrates the Bicentennial of the State of Illinois. The farm is located at 909 English Prairie Rd. in Spring Grove, IL Family fun at the farm includes; petting zoo, pumpkin

patch, wagon rides train rides and more.

The Cranberry Highway is approximately a 50 mile drive along century -old cranberry beds from Wisconsin Rapids to Warrens and between Pittsville. The Wisconsin Cranberry Discovery Center is located in Warren, WI. The Golden Nugget Hotel & Casino in Las Vegas, Nevada has a $30 million award winning pool called the Tank. It features a 200,000 shark tank aquarium, three story complex and 17 private cabanas.

The Restaurant School at Walnut Hill College located in Philadelphia, PA is one of Philadelphia’s first colleges to focus on excellence in hospitality education. Treinen Farm Corn Maze & Pumpkin Patch is a real 200 acre farm. The corn maze is 15 acres and they have hayrides, games and a playground. They are located at W12420 State Rd. 60 in Lodi, Wisconsin.

Troy Taylor’s Alto Bus and Walking Ghost Tours are available in Alton, IL. This tour is based on the book “Haunted Alton” by Troy Taylor. Alton, IL is one of the most haunted small towns in America.

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for turning down tinnitus (just not universally). Environmental issues (noise) and health conditions (diabetes, high blood pressure) contrib- Quotes ute to the condition. Here are several triggers that by cutting them Computers are better back, you can control it: than we are at arithmetic, SALT. Salt restricts blood vessels and increases blood pressure. not because computers are Almost immediately after consuming salt, blood ow is restricted to so good at it, but because in Available PACKED IN HEALT the ears, eyes and brain. Processed foods use the most, so count your we are so bad at it. —Isaac ld SAFFLOWER OILHY sodium. A single can of soup may contain the entire USRDA of salt Asimov Hot &ieMtiies Var It is a glorious destiny for an adult.

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Food Industry News® October 2018

Take Back Lost Time!

Some people get plenty motivated to do what they’re supposed to, but then fail to follow it through to completion. Why? Because they don’t know how to use their time wisely.

If your workers are having trouble doing the right things, look at their use of time. Once people learn how to manage time effectively, they’re often able to motivate themselves.

And even those who aren’t self-motivators will be in a better position to respond to your motivation efforts.

Here are some steps that will lead to more effective use of time: 4 Every day, make a list of the things you need to do.

4 Decide which of the tasks are most important and mark an A beside them.

Mark a B beside those which need to be done, but not as soon as the first list. Mark a C beside all the others.

4 Spend your time doing only A tasks, until they are all completed. Let the Bs and Cs remain undone until the day they move into the A category.

4 If an A task is too big to do all at once break it up into smaller tasks that can be done a little at a time.

4 Promise yourself a nice reward for finishing a big project—and give it!

4 Learn how to say “No” to requests that may pull you away from your highest priorities.

4 Use normally wasted moments to accomplish something worthwhile.

4 Learn to relax, so you are not constantly pushing yourself. When you return to your work, you will be more effective than ever before.

4 Set goals to help you determine what is most important in your life.

4 Keep in mind the 80/20 rule: we get 80 percent of

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the benefit from working on a project in the first 20 percent of the time we spend on it.

4 Concentrate on only one thing at a time.

4 Delegate whenever possible and appropriate.

4 Group activities together—spend a block of time doing creative work, another block for phone calls, another block when you’ll be open to interruptions, etc.

4 Identify short-term and long-term goals you want to accomplish, and work toward them every day.

4 Remind phone and email interrupters that you’re on the job; if they need you, and it’s important enough to stop earning your salary even for a few minutes, then and only then should they cut into your career time.

Separate urgencies from priorities.

4 Some interruptions are necessary and beneficial— some are distracting and wasteful. Welcome useful ones, eliminate wasteful ones.

4 Spend 10-15 minutes every day planning and prioritizing.

4 Review goals regularly.

4 Eliminate remembering. Write everything down in a permanent, easily accessible place (like your cell phone’s reminders and alarms).

4 Handle a piece of paper only once.

4 Take everything off your desk that you don’t absolutely need at your fingertips.

4 Spend time according to priority. The trivial can take care of itself, and demands only minimal time invested.

4 Streamline meetings, memos, conversations.

Decide the purpose, then state it, solve it, and get through with it.

4 If you “might need it someday” but can’t think when or why, throw it away. Be ruthless!

4 Stop spending time worrying about or texting about things that you cannot control.

4 Clear off your workspace at the end of every workday.

4 Respect the clock.

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Too Hot To Exercise Outside? Sometimes it’s smarter to just sweat indoors. Use the heat index—find it on the CDC’s Heat Safety Tool app—as a gauge; it factors in temp and humidity. Moist air prevents sweat from evaporating and cooling your body, leading to quicker heat exhaustion. An index from 90 to 95 is the caution zone. Once it’s 95-plus, head indoors.

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Page 20

Chicago French Market Debuts Four New Concepts

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The Chicago French Market, Chicago’s FIRST food hall dedicated to International cuisine, is excited to announce four NEW vendors opening in September and October, 2018. The new additions include Blue Spot Sushi, Joker’s Cajun Kitchen, Bang Chop and Jianbing. Additionally, three more vendors are expanding their offerings. Wood Fire Counter, a Market mainstay known for its delicious comfort food, will be relocating and expanding its space and menu with BBQ specialties. B.I Tea and Dim Sum has added Dim Sum treats to their menu to complement its Bubble Tea offerings. The French Lunchbox has added three additional French favorites for a true French dining experience.

Located in the heart of the bustling West Loop and adjacent to Ogilvie Station, Chicago French Market boasts 30 vendors offering a mix of fresh and prepared food, wine, craft beers and gourmet gifts to cater to all tastebuds. The Market welcomes 7,000 visitors daily and has become a hot spot for locals and tourists alike.

Now open are: Blue Spot Sushi (NEW) is a family-owned sushi restaurant, serving fresh, high-quality food. In addition to sushi, Blue Spot offers Sushi Burritos, Ramen Soup, Udon Soup, and Teriyaki Bowls.

Joker’s Cajun Kitchen (NEW) is a New Orleans Style cuisine restaurant started by husband and wife team, John and Kelly Reed. Both have a love for New Orleans and the cuisine and have spent many years visiting the city and learning more about the food. Chef John has spent the past 20 years perfecting his New Orleans style Gumbo and Shrimp Po’Boys.

B.I. Tea and Dim Sum (EXPANDED) is known for its Bubble Tea, the hottest drink in Beijing, Hong Kong and Taipei. All their ingredients are imported directly from Taiwan so that you can experience the true flavors and tastes from Great China. The new Dim Sum menu features Shu Mai and Dumplings, Signature Baos, Lotus Leaf Wrap Sticky Rice and Fish Balls.

The French Lunchbox (EXPANDED), a French Market mainstay, has expanded its offerings to include French favorites like Le Boeuf Bourguignon, Croque Sandwich, and Nicoise Salad.

Wood Fire Counter (EXPANDED), a French Market favorite, is relocating to a larger space and will offer a full BBQ menu. In addition to their popular comfort foods like NOLA Mac & Cheese, Wood Fire will serve Pork Belly, Smoked Salmon and BBQ Chicken sandwiches and platters.

October Openings include: Bang Chop Thai Kitchen (NEW) is the newest venture from the restaurant group that brought you the popular Saigon Sisters, a French Market original. The restaurant will specialize in Thai favorites including Pad Thai and Curry dishes.

Jianbing (NEW) will serve up Chinese Street Food featuring its signature Jianbing (pronounced JEEYUN-bing), a large, thin pancake filled with your choice of vegetables, meats and sauces.

Chicago French Market is a hub for cooking and dining experiences. With regular Happy Hour specials, live music, and monthly events, the Market is one of the largest and liveliest food halls in the country.

Food Industry News® October 2018

CHEF PROFILE NOMINATIONS ARE OPEN! We welcome your chefs to be featured in Food Industry News!

It’s easy: Visit our website (foodindustrynews.com) and simply fill out the Chef Profile, attach a photo and we’ll take it from there!

As Atlas Employment Services prepares to celebrate its 20th anniversary of helping suppliers across Chicagoland’s food industry ease their labor challenges, managers Ivette Cabrera (not pictured) and Vanessa Rayes join company director of sales Vito Ungaro to discuss ideas to serve their customers better. Atlas Employment Services has become the Chicagoland food industry’s leading local source for highly dedicated and skilled short and long term employees.

Atlas provides quality trained food plant employees to help suppliers fill vacant positions, including sanitation, shipping and receiving, production line, warehouse and office staff. Because of Atlas’s unique business model and culture, they are able to attract quality, loyal employees who religiously show up for work ready to give their best. The company’s areas of expertise include industrial, manufacturing, clerical, food and beverage processing and distribution.

Atlas services companies in the greater Chicagoland region and Southern Wisconsin. Working with Atlas enables businesses to expand without the labor headaches that typically accompany growth. As many companies experience labor issues, Atlas has become a critical support mechanism to producers within our industry. You can see their ad on page 3 of this issue.

9/13/18 10:25 AM

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Food Industry News® October 2018

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FDA Advises Consumers to Avoid Eating, Drinking, or Handling Food Products Prepared with Liquid Nitrogen at the Point of Sale The U.S. Food and Drug Administration alerts consumers and retailers of the potential for serious injury from eating, drinking, or handling food products prepared by adding liquid nitrogen at the point of sale, immediately before consumption.

These products are often marketed under the names “Dragon’s Breath,” “Heaven’s Breath,” “nitro puff” and other similar names.

Liquid nitrogen, although non-toxic, can cause severe damage to skin and internal organs if mishandled or accidently ingested due to the extremely low temperatures it can maintain. Inhaling the vapor released by a food or drink prepared by adding liquid nitrogen immediately before consumption may also cause breathing difficulty, especially among individuals with asthma. This safety alert advises consumers to avoid eating, drinking, or handling foods prepared using liquid nitrogen at point of sale and immediately before consumption, due to risk of injury.

Foods and drinks prepared by adding liquid nitrogen immediately before consumption may be sold in malls, food courts, ki-

oct 2018 17-24.indd 22

osks, state or local fairs, and other food retail locations. These products may include liquid nitrogen-infused colorful cereal or cheese puffs that emit a misty or smoke-like vapor.

Similarly, alcoholic and non-alcoholic drinks prepared with liquid nitrogen emit a fog.

The FDA has become aware of severe -- and in some cases, life-threatening -injuries, such as damage to skin and internal organs caused by liquid nitrogen still present in the food or drink. There has also been a report of difficulty breathing after inhaling the vapor released by liquid nitrogen when added immediately before consumption. Injuries have occurred from handling or eating products prepared by adding liquid nitrogen immediately before consumption, even after the liquid nitrogen has fully evaporated due to the extremely low temperature of the food.

In general, other foods treated with liquid nitrogen prior to the point of sale and before consumption, for example some frozen confections, are treated in such a way that re-

sults in the complete evaporation of liquid nitrogen before reaching the consumer and are no longer at an extremely low temperature, and therefore do not pose a significant risk of injury.

Consumers who have experienced an injury because of handling or eating products prepared with liquid nitrogen at the point of sale, immediately before consumption, should consult their healthcare professional or consider reporting their injury to MedWatch. The FDA encourages businesses with questions about food safety to submit an inquiry to fda.gov/fcic .

9/12/18 3:41 PM

Food Industry News® October 2018

Depression Linked to Trans Fats

Consuming artery-clogging trans fats, like those found in cookies, can increase your risk of depression by as much as 48%, according to one study.

Next time you need a snack, reach for a handful of almonds instead of cookies.

If you are in dire need of a sweet, throw in a few dark chocolate chips with the almonds.

Also, to counteract symptoms of social anxiety can try yogurt, sauerkraut or a pickle into your daily sandwich. Miso, a traditional Japanese seasoning fights anxiety, and it can be a substitute for parmesan in soups or pastas.

Page 23

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Travel Channel’s Ghost Adventures Presents ‘Ghostober’ Event Creepy thrills await as Travel Channel hosts the ultimate Halloween event this “Ghostober” – a cauldron of spooky, creepy and terrifying programming that will take viewers on a fun, spine-tingling journey across America.

The goosebumps begin Saturday, October 6 at 9 p.m. ET/PT with a four-part, four-week long “Ghost Adventures” miniseries that takes the paranormal investigative team – Zak Bagans, Aaron Goodwin, Billy Tolley and Jay Wasley – to the “Graveyard of the Pacific,” a treacherous nautical region in the Pacific Northwest. New series, specials and episodes continue all month long, culminating on Halloween night with “Ghost Adventures Live” – a special fourhour live investigation inside Zak Bagans’ Las Vegas Haunted Museum. With special guests, creepy objects that contain haunted histories and fan involvement, it’s the ultimate Halloween treat.

Additional premieres throughout the month include: “Chris Jericho: Monster Hunt” (wt), a one-hour special following WWE world champion and entertainer Chris Jericho as he searches for legendary swamp creatures in Southern Louisiana.

“Scariest Night of My Life,” retelling chilling stories from victims of paranormal mayhem.

“Most Terrifying Places in America,” showcasing the nation’s most horrifying haunts.

“Haunted Live,” a weekly live and interactive ghost hunting series where viewers can help guide the investigation.

oct 2018 17-24.indd 23

CELEBRATING 50 YEARS!

AT LEFT: The “Ghost Adventures” crew investigates the “Graveyard of the Pacific” during a special four-part miniseries event.

McDonald’s Sets Global Goal to Reduce Barriers to Employment for Two-Million Youth Together with independent franchisees, McDonald’s is launching a new initiative called Youth Opportunity, with a global goal to reduce barriers to employment for two-million young people by 2025. The program will accomplish this through pre-employment job readiness training, employment opportunities and workplace development programs. As part of this goal, McDonald’s is also joining the Global Initiative on Decent Jobs for Youth, led by the International Labour Organization, to help accelerate global efforts to tackle the youth employment challenge. For more information, visit news.mcdonalds.com.

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Restaurant Basics The Difference in Carving Boards A carving board is usually used for carving food in a restaurant.

There are various styles and sizes, and some are more ornate than others; however each carving board has a trench around its edge to catch the meat’s juices. The following carving boards are shown here: 1. Carving board 2. Leg of lamb carving board Source: Professional Restaurant Service, John Wiley & Sons Publishing

oct 2018 17-24.indd 24

When teams work well together, everyone wins. When they don’t, productivity and morale go down the tubes. Here’s how to keep your team on track: n Focus on problems, not people. Don’t make personal attacks. Identify the specific problem or behavior, and look for solutions that meet everyone’s needs. n Send a consistent message. Make sure your body language matches your words. If you glare at the other person while saying, “I’m sorry,” your message will seem insincere. n Validate people. Even if you disagree with another team member, thank him or her for trying to help. Pay attention to their words so they know your value their input. n Give everyone a chance to speak. Team members want to contribute, so don’t let a few hog the conversation. Give everyone the opportunity to share his or her viewpoint.

conversations to Have about Money

Couples have a lot of topics to consider as they make life-changing decisions. One of the most important is money. From the NBS News Better website, here are three crucial conversations to have as you move forward: Your financial situation. Both partners should be up front about things like earning, debt, expenses, savings, budget, and more. Honesty in the beginning will prevent unpleasant surprises down the road.

Your financial goals. Discuss what you want to achieve with your money. Does one partner want to further his or her education? Do you want to travel? Do you want to buy a house?

Are you planning to have children you need to start saving for? Make sure you’re on the same page.

Combining finances. You may choose to have a single joint bank account, separate accounts, or both.

Whatever you decide, you’ll need to have a pool of money to work with each month to cover expenses.

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Food Industry News® October 2018

Page 25

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Antioch’s Fall Arts & Crafts Fair will be held on Oct. 20, 2018.

There will be over 85 booths of hand crafted goods. Bacon and Beer Classic Chicago October is the Chicago Marathon and MAK: will be held at Soldier Modern Asian Kitchen is giving free food Field on Oct. 6, 2018 to marathon runners (basically a BOGO with 100 + all inclusive deal). MAK wants to treat runners after the marathon, so all participants will enjoy a craft beers, 30+ bacon FREE MAK Bowl with purchase of equal dishes. Bloody Mary or greater value. Bowls include MAK Beef/ Fest will be held Oct. Chicken, MAK Gogi, General MAK (chicken or shrimp), MAK Pork, MAK ABC, and MAK 13, 2018 at the lake- Pad Thai. The marathon runner must show front venue, Theater their runner ID number to receive the dison the Lake. Brunch, count (one per person; dine-in only; with themed cocktails, craft purchase of equal or greater value). beer and brunch bites Main St. in Downers along with live muGrove, IL. They also sic and more. Chicago have a location at 192 Veganmania will be W. Gartner Rd. in Naheld Spice Oct. Fact 13,Sheet 2018 atProducts perville, Lincoln Starbucks 2018 Pumpkin – CPG in Grocery IL. Starbucks 2018 Pumpkin Spice Fact Sheet – CPG Products in GroceryMeat Market the Broadway Armour Quality Starbucks 2018 Pumpkin Spice Fact Sheet – CPG Products in Grocery The original Starbucks Pumpkin Spice LatteN. (PSL)Broadway is a fan-favorite in handcrafted beverage that first 5917 est. in 1928 located at The original Starbucks stores Pumpkin Spiceago Latte (PSL) is a fan-favorite handcrafted beverage that first launched in Starbucks 15 years and has since become Starbucks most popular seasonal Chicago.

It is a celebra4661 N. Lincoln Ave. in The original Starbucks Pumpkin Spice Latte (PSL) is a fan-favorite handcrafted beverage that first launched stores 15two years ago and hasare since becomeexclusively Starbucksinmost popular seasonal beverage in ofStarbucks all time. This year, new products available grocery – Starbucks® launched in Starbucks stores 15 years ago and has since become Starbucks most popular seasonal tion the dynamic vegan is celebrating beverage of all time.

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9/13/18 8:18 AM

Page 26

foodindustrynews.com

Food Industry News® October 2018

Risotto and Beyond

A New Book by John Coletta

Written by Chicago chef and restaurateur John Coletta, Risotto and Beyond covers 100 Authentic Italian Rice recipes for Antipasti, Soups, Salads, Risotti, One-Dish Meals and Desserts.

Filled with 80 color photographs, Coletta shares his expertise about varying Italian rice types and their cooking methods, ensuring foolproof instructions for making perfect rice every time. Lovers of Italian food will find their favorite ingredients paired with rice as the new star!

John Coletta is the founding chef and partner of Chicago’s Quartino Ristorante & Wine Bar. It has received three stars from the Chicago Tribune and the Chicago Sun-Times, and won the American Culinary Federation’s 2014 Award of Culinary Excellence.

Under Coletta’s leadership, Quartino also earned the Ospitalità Italiana seal, which recognizes restaurants abroad that promote the traditions of the Italian food culture.

For more information, visit http://www.rizzoliusa. com/book.php?isbn=9780847862368

Discarded Tech Adds Up Don’t Miss Shmoozefest, Wedn., Nov. 8. See page 47

Chances are you’ve got a few old cell phones sitting around your house that you haven’t used in years. A recent survey by Decluttr.com found that Americans have some $33 billion worth of discarded technology lying around, with the average U.S. home hanging onto $264 worth of unused tech. That includes: ■ Almost 60 percent of U.S. homes with more than two unused cell phones (Apple and Samsung, mostly).

■ Thirty percent of people who say they keep their old phones for backup, and 30 percent who don’t want to risk losing control of their personal information.

■ Other devices, such as cameras (40 percent), PCs (25 percent), consoles (10 percent), and iPods, tablets and more (10 percent).

We’re all working together; that’s the secret. — Sam Walton

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foodindustrynews.com

Millennials and Health Care

Food Industry News® October 2018

People Selling the Industry With Cary Miller

 This month I am proud to be featured with Certified MasIf your health care or- ter Chef Stephen J. Miller who ganization is targeting is with Chicago based Premier millennials, you should Restaurant Group. Stephen oversees several divisions of his company, including its copack and outsource division which manufacturers products and know what they’re look- saves labor for high volume restaurants, chains and other food businesses, ing for. PNC Healthcare it’s “caterer behind the cater” division, which acts as a food prep outsource surveyed more than and event specialist for restaurants and also for the company’s shared kitchen space division, at which food business entrepreneurs rent time in the Pre5,000 consumers, in- mier’s kitchens with or without the support of his culinary staff. If you’re cluding millennials, Gen interested in saving labor, increasing productivity, outsourcing your food prep Xers, Baby Boomers, or expanding your profit margins through catering without having to produce anything, contact Stephen today. You can see his ad on page 11 of this issue. and older seniors, to  Joe Bersani and Rene Cuellar are with Chicago based Wichita Packing Company, find out.

Thirty-four percent of which is considered by many to be the leading supplier of further processed and trimmed pork millennials prefer retail ribs. Incorporated in 1963, Wichita Packing clinics, and 25 percent Company has evolved into a leader in individufavor acute care clinics. ally graded Pork Loin Back Ribs, hand cut St. Louis Style Ribs and other specialty pork items. Wichita is focused on providOn the other hand, re- ing consistent quality, flavor and value that your businesses requires and that tail clinics are the pref- customers expect. The firm ships globally from its USDA plant. Discover why erence of just 17 per- using their products is an excellent decision.  Mike Sakelaris and Denise Tsiamas are with cent of Boomers, and Des Plaines, Illinois based Greek American ResWE MANUFACTURE BOOTHS • TABLETOPS • CHAIRS acute care clinics are the taurant Association. This association has several BARSTOOLS • COUNTERS • CASH STATIONS membership options which enable buyers to save OTHER CUSTOM ITEMS • FOR A BUDGET choice of 14 percent. an average of 10^ to 40% on products and services ■ ✓ QUALITY ■ ✓ CREATIVITY Eighty-five percent you use every day from suppliers you may already ■✓ RELIABILITY of seniors, however, be buying from. The process is simple, you buy from along with 80 percent your suppliers and they arrange special pricing, rebates and confidential discounts for you. The group was founded in 1982 with of Boomers, rely on the idea of banding together to get special pricing similar to what national To Visit Our Showroom, Tour Our Wood Shop Facility, their primary care phy- chains receive. The group is transparent with its policies and membership Call Now 773-376-8400 sicians, but only 61 per- is open to any wholesale buyer in the food industry. To learn more, call them today. You can see their ad on page 17 of this issue.

5000 W ROOSEVELT, CHICAGO, IL WWW.CHICAGOBOOTH.COM cent of millennials do  Joe Loveshe is a sales executive with ColumAvailable Studies Available Studies the same. bus Vegetable Oils, the Midwest’s premier supplier of Available Studies Available Studies Millennials expect fats and oils to the food industry. In the mid-1930’s, their founder, Michael Gagliardo, an Italian immigrant, opened faster and more conve- a grocery store on Chicago’s West Side. The company Purchasing Purchasing Purchasing Purchasing nient services, especialDecisions Defining Dessert Decisions Defining Dessert Decisions worked hard to expand, adding a production facility in Decisions Defining Dessert Defining Dessert the store’s basement, supplying cans of oil to many local, ly in a digital age—when Planned Impulse Planned Impulse Planned Impulse immigrant-owned food companies. When a shortage of Planned Impulse 46% 54% they’re paying more out 46% 54% 46% 54% 46% 54% cooking oil developed during World War II, the Gagliardos Uncover how consumption habits from Uncover how consumption habits Up Up from Uncover how consumption habits Uptheir from Uncover how consumption habits Up from of pocket for medwere able to secure a source, and the result was a flour42% in 2015 have shifted and discover what drives in 2015 42% in 2015 42%42% in 2015 have shifted discover what drives have shifted and discover what drives have shifted andand discover what drives Anything sweetsweet Any sweet Anything sweet Any sweet ishing oil packaging company, which became known as “Columbus Packing Anything Any sweet Anything sweet Any sweet dessert purchases with the 2017 Dessert ical costs. dessert purchases with the 2017 Dessert dessert with purchases with the 2017 Dessert dessert purchases the 2017 Dessert eaten afterafter food food consumed eaten after consumed eaten food consumed food consumed Consumer Trend Report.

Drive growth Company”. Today, the company offers a full line of Vegetable Oils which are Consumer Trend Report.

Drive growth by by eaten Consumer Trend Report.

Drive by after Consumer Trend Report.

Drive growth by growth lunch or dinner at any time lunch orlunch dinner at any or dinner at any time or dinner at any timetime leveraging key menu and concept trendtrendlunch Trans Fat Free, commodity, organic or Non-GMO. Columbus also produces leveraging key menu and concept trend leveraging key menu and concept leveraging key menu and concept trend Down from 66% Up from 33% in 2015 Down 66%from Up from 33% in 2015 Down 66% from 33% in 2015 analysis alongalong with actionable data fromfrom Down fromfrom 66% Up from 33%Up in 2015 analysis along actionable data from in 2015 Butcher Boy dressings and sauces which are made locally in their state of the analysis with actionable data analysis along withwith actionable data from in 2015 in 2015 in 2015 moremore than 1,500 consumers. more 1,500 consumers. than 1,500 consumers. more thanthan 1,500 consumers. art, SQF inspected facility. You can see the Columbus ad on page 13 of this Outlook Trends Outlook Trends Outlook Trends issue.

Outlook Trends  Josh Harris and Andrew Holzman are with Distinctive Foods LLC / The best car-buying Pie Piper, a local manufacturer of Cheesecakes, Dessert Consumption Survey 2018 Consumption Frequency Consumption Frequency Consumption Frequency Consumption Frequency time is shortly before custom desserts, Chicago Flats Crackers, Wunder = 2015 Desserts = 2017 32% 32% 33% = 2015= 2015 Desserts = 2017= 2017 = 2015 Desserts =Desserts 2017 32% 32% 32% 32% 33% 33% 32% 32% 33% Christmas, when busiBar Desserts, Bagel Dogs and other items. Distinctive Foods was founded in 1976 and ships products ness tends to be slow 25% 25% all over the world. Domestically, the firm’s products 25% 25% 25% 25% 25% 25% and dealers are willing 23% 23% 23% 23% can be found is most distributors, as well as Costco, to take smaller profSafeway, Walmart, and other retail 18% Clean 18% 18% Clean Clean 18% Clean and wholesale outlets. You can see its. Also good: Desserts The Desserts Desserts Desserts their ad on page 2 of this issue.

12% Pictured Left: postholiday period 12% 12% Pictured Left: 12% Pictured Left: Pictured Left: Skōōp

by Nékter Chris Galloway is the Chicago Region Manager for Skōōp bySkōōp Nékter by Nékter Skōōp

by Nékter into February, espePeer Foods, a firm offering a full selection of pork products Southern Southern Southern Southern cially in cold-winter sold through distributors. The firm has a 150+ year history Sweets Sweets Sweets of providing consistent products to the food industry. Chris climates. Best day: A Sweets Dessert Dessert Dessert rainy Monday. Dessert works with distributor sales reps and select chain accounts throughout the Chicagoland market and Midwest.

Meets Twice a Week+ Meets At Least Once Every Once a Month Meets Meets Twice a Week+ At Least Once Every Every Once a Month Twice a Week+ Book Twice a Week+ Once Once a Month – Adapted from The Big Black AtWeek LeastOnce At Once Least Every Once a Month a 2-3 Weeks Or Less Breakfast Once a Week 2-3 Weeks Or Less Breakfast Once a Week 2-3 Weeks Or Less Or Less Once a Week 2-3 Weeks Breakfast Breakfast

Consumer Trend Reports Consumer Trend Reports Consumer Trend Reports Consumer Trend Reports

Dessert Dessert Dessert Dessert

%%%%37 %%%% 62 37 62 62 37 62 37

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Food Industry News® October 2018

Page 29

AROUND CHICAGO With Valerie Miller Bennison’s Bakery (Celebrating 80 Years) Bennison’s Bakery located at 1000 Davis St. in Evanston, Illinois has been a North Shore institution since 1938, earning a reputation as a high quality full line bakery with emphasis on European style pastries, cookies and custom decorated cakes.

Even though bakeries like these are less and less, Bennison’s optimizes what the neighborhood bakery should be. The staff is friendly and accommodating and the smell when you walk in is out of this world!

Timeline: n 1938- It all began in 1938 when Larry Bennison brought his bakin’ savvy to Evanston from Janesville, Wisconsin. Larry’s “Dairy State” roots led to high quality offerings in the bakery made with cream, real butter, fresh buttermilk and fresh cracked eggs. n 1967- Guy Downer who had worked for Standard Brands and sold coffee to Bennison’s originally purchased the bakery from the Bennison family in 1967 and took over operations, continuing on the traditions started by Larry Bennison and expanding the product line, while still maintaining the high quality that people had come to expect. n 1975 – Guy’s son Jory came aboard learning the craft from his father and attending culinary school and classes to improve his skills eventually achieving the rank of Certified Master Baker from the Retail Bakery Association. Jory then used this skill to not only increase the quality of the products Bennison offers, but to also win the Grand Prize at the Coupe du Monde de la Boulangerie in Paris in 2005, establishing himself as one of the best bakers in the world. n 2009- Guy Jr., Jory’s son joins the bakery. Guy Jr. completed his studies at Methodist University and the Academia Deutsches Backerfanduserk in Weinheim Germany. n 2013 – Jordana, Jory’s daughter, graduated from the French Pastry school and joins the bakery in the Cake Corner decorating cakes, cookies, cupcakes and more.

Bennison’s has kept the old school techniques and traditions alive and this is showcased in their products. Their bread is baked daily, handled by Artisan Bakers from start to finish.

They offer custom decorated cookie and cakes.

Sweets include Danish, donuts, scones, and coffeecake. The selection of European pastries is stellar including Apfelstrudel, Napoleon’s, Parisian, macaroons, Petit Fors and assorted tortes.

I always buy more than I need when I stop in here because everything looks so appetizing.

They also have coffee, espresso, tea, sodas and juices. Once you stop in and taste some of their creations, you will be hooked. Looking for that special holiday treat, keep them in mind. Bennison’s is located at 1000 Davis Street in Evanston.

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Eli’s 300 Lb. Constitution Day Cheesecake

On Sunday, August 26th, the State of Illinois celebrated the 200th Anniversary of the day that Illinois adopted its first Constitution.

To celebrate, Eli’s Cheesecake worked with the Illinois Bureau of Tourism to provide commemorative Eli’s Cheesecakes and 200 slices for celebrations in Du Quoin, Champaign, Rockford, Moline, Collinsville and Peoria.

For the Springfield Celebration which coincided with the dedication of the new Illinois Realtors Bicentennial Plaza connecting the Lincoln Home, Governor’s Mansion and State Capitol, Eli’s Cheesecake created a 300 lb. Cheesecake which was cut by Abraham Lincoln (an actor in that role), Governor Bruce Rauner, First Lady Diane Rauner, Eli’s Cheesecake President Marc Schulman and Cory Jobe, Director of the Illinois Office of Tourism. The Giant Eli’s Cheesecake which was served to the public after the ceremonial cutting included 125 lbs. of cream cheese, 50 lbs. of fondant, 25 lbs. of butter cream, 150 eggs and 50 cups of sour cream.

Eli’s Cheesecake will be celebrating the Bicentennial with special slices and a commemorative Eli’s Cheesecake at the Magnificent Mile Lights Festival in Chicago on November 18th and 19th and will be creating a most special Eli’s Cheesecake for the Gala to be held in Chicago on December 3rd, the actual birthday of the State.

Eli Schulman, founder of Eli’s Cheesecake, and the father of Marc Schulman, was a member of the Illinois Sesquicentennial Commission in 1968. Also Eli’s Cheesecake created special Cheesecakes in Springfield in 2013 for the Abraham Lincoln Bicentennial including a Lincoln Cheesecake presented to President Obama and a Cheesecake in the form of the Lincoln Home for the Period Ball held at the Abraham Lincoln Museum. Also Eli’s Cheesecake was named as the first Illinois Global Maker by the Illinois Bureau of Tourism in 2017 for it contributions to the State.

9/13/18 8:18 AM

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amount of your inventory—not only traps cash that could be used on things like payroll or marketing, it also extends time spent counting product for inventory. It can even increase your variance, with more opportunities for waste or theft, which will drive up your costs. Reducing inventory makes for all-around easier restaurant management.

BevSpot wants you to be ready to respond with the right solutions. In today’s competitive environment, it can be the difference between success and failure for your business.

BevSpot’s mission is to empower the global food and beverage industry with technology. BevSpot wants bars and restaurants to thrive and helps solve all kinds of challenges with inventory, costing, and the strategic management of food and beverage programs. To learn more about BevSpot, visit www. bevspot.com. See their ad on page 5.

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For years StickOutSocial had one mission: to simplify the complex web development process for their clients and build modern websites and applications they love. When new clients would ask them, “Can you build this?” The question became their new name. Meet BuildThis, a name that aligns with their mission and their plans for the future.

For help with your business web needs, check out their new website, buildthis.com, and learn more about their rebrand. They are also on Yelp, LinkedIn, Facebook and Twitter. See their ad on page 46.

9/13/18 8:18 AM

Food Industry News® October 2018

Set Honest Deadlines

Anxious people sometimes will agree to deadlines and timelines that they know they cannot meet. Often it’s better to be honest upfront than to apologize later. Not every deadline is negotiable, but it will save you hours of anxiety if you can be honest upfront and work at a manageable pace. And if you finish the job ahead of time, that will make you look even better.

Use Calm Words

Learning to use neutral and calming language in the office can help bring down everyone’s anxiety at work. Disagreements are more manageable when you begin a statement with, “Here’s what I’m thinking,” and end it with, “What are you thinking?” This lets people feel like they have input and makes them more likely to hear what you’re saying.

Questions like, “What could we each do about this issue?” or “How could we prevent this from coming up in the future?” are also great for problem-solving.

Stay in Contact

It’s human instinct to avoid or cut off contact with people who make us uncomfortable, and the workplace is no exception.

Maybe you stop replying to emails that you don’t know how to answer. Or perhaps you avoid the break room after you’ve had a disagreement with a bullying coworker. Maybe you try and duck out for the day before your boss can catch you with a question. The problem with avoidance is that it’s only a very temporary solution. That twisting feeling in your stomach or other work anxiety symptoms will only get worse over time the more you use distance as a way to manage

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Food Industry News® October 2018

Removing Gender Titles Made Easy

Parhas Can Help You Navigate Financials Restaurant, café, and bar owners have far too much on their plates without having to worry about financials. This is why it is advisable, if not imperative, to hire an accountant that specializes in the food-service industry. A food-service accountant can greatly assist owners as they endeavor to manage the accounting cycle; monitor inventory; navigate payroll; and stay abreast of tax legislation that impacts the food industry. He or she can save a business hundreds if not thousands of dollars per year by virtue of their profound understanding of the complexities of the restaurant business. Tip credits, for instance, whereby restaurant staff report all tips earned over the minimum wage, can save an owner several hundred dollars a year per employee. This is significant.

Outsourcing accounting to a food-service accountant can improve the overall operation of the business, for it allows the owner to focus on ensuring the food is properly prepared and served on time, the wait-staff up-sells effectively, and customers’ needs are being fully met and satisfied: a formula for long-term success and profitability. Parhas & Associates, an accounting firm that caters to food-service entities, will assist a business in setting, working towards, and attaining its financial goals. Call them today at (708) 430-4545. See Parhas’ ad on page 30 of this issue.

oct 2018 25-32.indd 32

Meet Executive Chef Brian Fisher

Brian Fisher, Executive Chef of Chicago’s Entente, is a man of many talents – and cuisines.

Not only does he run the kitchen at the Lakeview fine dining spot, but he’s also been turning heads in L.A. with the infamous Saved by the Bell pop-up – Saved by the Max. In 2016, Fisher joined the Saved by the Max Chicago team as chef, taking on a completely different role than he had been known for. So, there was no doubt that when the pop-up hit the West Coast, Fisher would join the team yet again. This time, he met and impressed Slater himself (Mario Lopez) with his stellar recreated dishes.

Jetting back and forth between the L.A. pop-up and Entente just further proves this James Beard Award semifinalist’s versatility. He runs the show at the one Michelin-starred concept in Lakeview, where he creates beautifully delicious fine dining dishes.

Shifting to gender-neutral language is of benefit not only to those who are nonbinary but to many in society who feel that old terms are inaccurate ways of describing them.

We can normalize the idea that anyone can perform a job, regardless of their gender identity, by just understanding the importance of respect. Here are common terms that can be easily changed: Folks folx, or everybody instead of guys or ladies/gentleman Humankind instead of mankind People instead of man/ men Members of Congress instead of congressmen Councilperson instead of councilman/councilwoman First-year student instead of freshman Machine-made, synthetic, or artificial instead of man-made Parent instead of mother/father Child instead of son/ daughter Kiddo instead of boy/ girl Sibling instead of sister/brother Nibling instead of niece/nephew Partner, significant other, or spouse instead of girlfriend/boyfriend or wife/husband Flight attendant instead of steward/stewardess Sales representative instead of salesman/ saleswoman Server instead of waiter/waitress Firefighter instead of fireman – List from Teenvogue.com

9/13/18 8:18 AM

Food Industry News® October 2018

ACCOUNTANTS AB CPA Inc .................................................................708-430-3232 Chamlin P C ................................................................847-583-8800 ACCOUNTING FIRMS Parhas & Associates ............................... Page 30 .....708-430-4545 Sassetti Certified Public Accountants ..... Page 09 .....708-406-8616 ADVERTISING Food Industry News ....................................................847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance .................................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance .................................................708-344-0344 APPETIZERS Via Pizzeria 1 2 3 .................................... Page 09 .....847-727-6200 ARCHITECTS Dearborn Architects ....................................................312-939-3838 Sarfatty Associates ..................................................... 847-920-1100 Studio West Architects ................................................312-965-8133 ASIAN FOOD PRODUCTS Kikkoman Sales USA .............................. Page 06 .....630-954-1244 ASSOCIATIONS Chefs and Culinary Professionals........... Page 19 ... 872-256-CHEF GARA ...................................................... Page 17 .....847-824-6941 Illinois Restaurant Association ................ Page 12 .....312-787-4000 ASSOCIATIONS & TRADES For the Love of Chocolate Foundation.... Page 14 .....773-972-1927 ATM MACHINES Meirtran ATM........................................... Page 42 .....815-874-7786 ATTORNEYS Scharf Banks Marmor .................................................312-662-4897 Tabahi Law ..................................................................847-260-8182 AUCTIONEERS Bob King Auctions................................... Page 30 .....847-363-2268 AWNINGS & CANOPYS Chesterfield Awnings .............................. Page 28 .....312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings .......................... Page 23 .....630-833-5700 BACON Boars Head/Ferrazzuolo Foods .............. Page 02 .....847-878-1543

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BAGS-CUSTOM PRINTED Bulldog Packaging .................................. Page 22 ..... 630-458-1152 BAKERS-WHOLESALE Gonnella Baking Co ................................ Page 27 .....312-733-2020 Lezza Spumoni & Desserts..................... Page 30 .....708-547-5969 Eli’s Cheesecakes.......................................................773-736-3417 Il Mulino di Valenzano Bakery .....................................847-671-5216 JR Dessert Bakery ......................................................773-465-6733 Milano Baking Company ...........................................800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist.................... Page 10 .....815-712-7707 BAKERY-PRODUCTS Distinctive Foods/ Pie Piper .................... Page 02 .....847-459-3600 Instantwhip Chicago................................ Page 24 .....800-933-2500 BAKLAVA Libanais Sweets ..........................................................847-329-5060 BANNERS & POSTERS Accurate Printing.........................................................708-824-0058 BAR STOOLS Chicago Booth ........................................ Page 28 .....773-378-8400 Waco Manufacturing ...................................................312-733-0054 BAR SUPPLIES Ramar Supply Co.................................... Page 41 .....708-233-0808 Alfa Restaurant Supply ...............................................773-588-6688 BARS-BUILDING & REFINISHING Golden Hardwood Inc ............................. Page 25 .....847-409-8677 BASSET (LIQUOR) CERTIFICATION Step Solution of Illinois................................................630-787-1002 BATCH FREEZERS Kool Technologies .......................................................630-483-2256 BBQ CATERING-WHOLESALE Premier Restaurant Group ...................... Page 11......773-306-1910 BBQ SAUCE Ken’s Foods ............................................ Page 48 .....800-633-5800 BBQ TRAILER RENTAL Premier Restaurant Group ...................... Page 11......773-306-1910 BEEF New S B L Inc .............................................................773-376-8280 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage.....................................847-928-0026

Page 33

BOOTHS Chicago Booth ........................................ Page 28 .....773-378-8400 Waco Manufacturing ...................................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ........................................ Page 28 .....773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box ...................................... Page 31 .....312-829-4545 BREAD & ROLLS Gonnella Baking Co ................................ Page 27 .....312-733-2020 Fausto’s Bakery ..........................................................847-338-6446 Il Mulino di Valenzano Bakery .....................................847-671-5216 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com .......................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co ............................ Page 08 .....773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ............................ Page 08 .....773-731-8787 BUYING GROUPS/CO-OPS GARA ...................................................... Page 17 .....847-824-6941 CALAMARI Fisherman’s Pride ................................... Page 21 ..... 800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts..................... Page 30 .....708-547-5969 CARRY OUT PACKAGING Bulldog Packaging .................................. Page 22 ..... 630-458-1152 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS .................................847-675-6066 CATERING FOR CATERERS/CAT SUPPORT Premier Restaurant Group ...................... Page 11......773-306-1910 CATERING-VEHICLES DCI Central ............................................. Page 31 .....800-468-7478 CENTER OF THE PLATE ITEMS (COP) US Foods ....................................................................630-595-1200 CHAIRS-COMMERCIAL Chicago Booth ........................................ Page 28 .....773-378-8400 Waco Manufacturing ...................................................312-733-0054 CHARCOAL Charcoal Supply Company .........................................312-642-5538 CHARCUTERIE ITEMS Alef Sausage........................................... Page 07 .....847-968-2533

CHEESECAKES Eli’s Cheesecakes.......................................................773-736-3417 CHEESES Lipari Foods ............................................ Page 16 .....586-447-3500 CHICKEN-PROGRAMS FSI/Foodservice Solutions ..........................................847-719-6088 CHILI Captain Ken’s Foods............................... Page 23 ..... 800-510-3811 Bistro Soups (Div of Vienna Beef) ..............................773-278-7800 CHOCOLATES Dessert Concepts .......................................................773-640-4727 CHOCOLATES-BULK Mellos Snacks ............................................................. 312-550-1911 CIGARS Pacific Cigar Company ........................... Page 46 ..... 630-972-1189 CLASSIFIED ADVERTISING Food Industry News ....................................................847-699-3300 CLEANING PRODUCTS SuperClean .................................................................847-361-0289 CO-PACKERS T F Processors........................................ Page 46 .....847-709-2600 COFFEE Farmer Brothers Coffee ..............................................888-542-9298 COFFEE & TEAS Royal Cup Coffee.................................... Page 39 .....630-254-3365 COFFEE ROASTERS Tec Foods Inc.......................................... Page 09 .....773-638-5310 Java Breeze ................................................................773-235-9356 Tugboat Coffee ...........................................................630-390-6613 COLD STORAGE Perishable Distribution Solutions ............ Page 10 .....888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage............................. Page 45 .....800-535-2445 COMBI-STEAMERS Rational USA...............................................................888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction ................... Page 41 .....773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment .................................... 630-628-0811

9/11/18 3:08 PM

Page 34 CONTRACT LABOR SERVICES Atlas Employment Services .................... Page 03 .....847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ..............................773-278-7800 COOKING EQUIPMENT Ramar Supply Co.................................... Page 41 .....708-233-0808 CORNED BEEF-FRESH Vienna Beef ............................................ Page 40 .....773-278-7800 CORPORATE GIFTS Vienna Beef ............................................ Page 40 .....773-278-7800 CPA FIRMS Sassetti Certified Public Accountants ..... Page 09 .....708-406-8616 AB CPA Inc .................................................................630-924-9800 CRAFT BEVERAGES Deutsch Family Wine & Spirits....................................708-687-9870 CREDIT CARD PROCESSING Jeff Bruce (HPS) .........................................................773-398-1013 DAIRY-PRODUCTS Instantwhip Chicago................................ Page 24 .....800-933-2500 DELI-MEATS Boars Head/Ferrazzuolo Foods .............. Page 02 .....847-878-1543 DELI-PRODUCTS Lipari Foods ............................................ Page 16 .....586-447-3500 DELIVERY-VEHICLES DCI Central ............................................. Page 31 .....800-468-7478 DESSERTS Algelato Chicago ..................................... Page 20 .....847-455-5355 Distinctive Foods/ Pie Piper .................... Page 02 .....847-459-3600 Dessert Concepts .......................................................773-640-4727 Eli’s Cheesecakes.......................................................773-736-3417 DESSERTS-WHOLESALE Lezza Spumoni & Desserts..................... Page 30 .....708-547-5969 DIGITAL MARKETING Food Marketing Services ............................................224-801-1388 DIRECT MAIL PROGRAMS Food Industry News ....................................................847-699-3300 DIRECTV All Sports Direct ..........................................................630-918-3000 DISHWASHER-LEASING & RENTAL Cintas Corporation ......................................................630-543-3666 DUCT CLEANING Black Diamond Plumbing & Mech........... Page 24 .....866-855-2932 Enviromatic Corp of America .................. Page 03 .....800-325-8476 Olympia Maintenance .................................................708-344-0344 EGGS Meadowbrook Egg & Dairy Company..... Page 30 .....312-738-2228 ELECTRICAL REPAIR & MAINTENANCE Black Diamond Plumbing & Mech........... Page 24 .....866-855-2932 Mackay Heating & Mechanical................ Page 06 .....847-381-0448 ENERGY BROKER Century Energy Solutions ....................... Page 16 .....630-817-3164 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage.....................................847-928-0026 ETHNIC FOODS Kikkoman Sales USA .............................. Page 06 .....630-954-1244 FAUCETS Faucet Shoppe The ................................ Page 18 .....773-478-3890 FILTERS-EXHAUST SYSTEMS Olympia Maintenance .................................................708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection ..................................................630-761-3168 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety..............................................847-695-5990 FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment .......................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service ............................................847-322-9185 FLATBREADS Grecian Delight Foods ................................................847-364-1010 FLOORS Golden Hardwood Inc ............................. Page 25 .....847-409-8677 FLOORS-ALL TYPES Mike’s Hardwood Flooring ..........................................773-640-7488 FOOD DISTRIBUTORS 86 Foodservice ....................................... Page 30 .....773-523-8861 Cugini Distribution ................................... Page 03 .....708-695-9471 Dearborn Wholesale Grocers Mktplace .. Page 30 .....773-487-5656 Devanco Foods ....................................... Page 15 .....847-228-7070 Lipari Foods ............................................ Page 16 .....586-447-3500 Olympia Food Industries ......................... Page 43 .....847-349-9358 Tec Foods Inc.......................................... Page 09 .....773-638-5310 Alfa Restaurant Supply ...............................................773-588-6688 Anichini Brothers .........................................................312-644-8004

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foodindustrynews.com Chef’s Quality Meats ...................................................708-333-0880 Grecian Delight Foods ................................................847-364-1010 Kronos Foods..............................................................800-621-0099 US Foods ....................................................................630-595-1200 FOOD EQUIPMENT Bob King Auctions................................... Page 30 .....847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ..............................................................224-307-2232 FOOD PRODUCTS Devanco Foods ....................................... Page 15 .....847-228-7070 Olympia Food Industries ......................... Page 43 .....847-349-9358 Tec Foods Inc.......................................... Page 09 .....773-638-5310 Grecian Delight Foods ................................................847-364-1010 Neil Jones Food Company..........................................800-543-4356 FOOD PRODUCTS-PREPARED Captain Ken’s Foods............................... Page 23 ..... 800-510-3811 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman ................................................847-232-4474 FOODSERVICE EQUIPMENT Leach Food Equipment Dist.................... Page 10 .....815-712-7707 Thunderbird Food Machinery.................. Page 44 .....866-451-1668 Losurdo Inc .................................................................630-833-4650 Rational USA...............................................................888-320-7274 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ...............................................773-588-6688 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc .......................... Page 29 .....888-908-5600 Mackay Heating & Mechanical................ Page 06 .....847-381-0448 Cobblestone Ovens ....................................................847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .................................... 630-628-0811 Losurdo Inc .................................................................630-833-4650 Sarfatty Associates ..................................................... 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc .......................... Page 29 .....888-908-5600 Cobblestone Ovens ....................................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co.................................... Page 41 .....708-233-0808 FRANCHISE OPPORTUNITIES Brown’s Chicken ..................................... Page 10 .....630-501-5639 FRANCHISE-CONSULTANTS Big Sky Franchising ....................................................855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage............................. Page 45 .....800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ....................... Page 08 .....630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp ..............................................................224-307-2232 FRYERS FSI/Foodservice Solutions ..........................................847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products ................................................800-325-7093 GELATO Algelato Chicago ..................................... Page 20 .....847-455-5355 Palazzolo’s Artisan Dairy ........................ Page 32 ...800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy ........................ Page 32 ...800-4GE-LATO Kool Technologies .......................................................630-483-2256 GENERAL CONTRACTORS Walter Daniels Construction ................... Page 41 .....773-775-0170 GIARDINIERA Authentic Brands..................................... Page 39 .....708-749-5430 E Formella & Sons .................................. Page 18 .....630-873-3208 V Formusa Company ..................................................847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical................ Page 06 .....847-381-0448 GREASE REMOVAL SERVICE Kaluzny Bros Inc .........................................................815-744-1453 GREASE TRAP CONSULTANT Grease Traps Inc .......................................................844-550-7708 GREASE TRAP PUMPING SERVICE Tierra Environmental............................... Page 41 .....888-551-1998 Kaluzny Bros Inc .........................................................815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America .................. Page 03 .....800-325-8476 Olympia Maintenance .................................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ....................................... Page 15 .....847-228-7070 Olympia Food Industries ......................... Page 43 .....847-349-9358 Grecian Delight Foods ................................................847-364-1010 Kronos Foods..............................................................800-621-0099 GROCERY & RETAIL PRODUCT DISTRIBUTOR Lipari Foods ............................................ Page 16 .....586-447-3500

Food Industry News® October 2018

GYROS Devanco Foods ....................................... Page 15 .....847-228-7070 Olympia Food Industries ......................... Page 43 .....847-349-9358 Grecian Delight Foods ................................................847-364-1010 Kronos Foods..............................................................800-621-0099 HAMBURGER PATTY MANUFACTURER Devanco Foods ....................................... Page 15 .....847-228-7070 HANDYMAN SERVICES Restaurant Handyman ................................................847-232-4474 HEATING & AIR CONDITIONER SERVICE & REP Black Diamond Plumbing & Mech........... Page 24 .....866-855-2932 Mackay Heating & Mechanical................ Page 06 .....847-381-0448 Mechanical 24 ......................................... Page 42 .....847-987-9738 HOOD & DUCT CLEANING Hoodz of Schaumburg ............................ Page 08 .....847-620-2608 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America .................. Page 03 .....800-325-8476 Olympia Maintenance .................................................708-344-0344 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment .......................800-373-9714 HOT DOGS Authentic Brands..................................... Page 39 .....708-749-5430 Red Hot Chicago..................................... Page 40 .....800-249-5226 Vienna Beef ............................................ Page 40 .....773-278-7800 Crawford Sausage ......................................................773-277-3095 HUMAN RESOURCES ADP.............................................................................847-507-4210 HUMMUS & SPREADS Grecian Delight Foods ................................................847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman ................................................847-232-4474 ICE CREAM Algelato Chicago ..................................... Page 20 .....847-455-5355 Chocolate Shoppe Ice Cream................. Page 28 .....608-221-8640 Homer’s Gourmet Ice Cream .................. Page 09 .....847-251-0477 Instantwhip Chicago................................ Page 24 .....800-933-2500 Palazzolo’s Artisan Dairy ........................ Page 32 ...800-4GE-LATO ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies .......................................................630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago................................ Page 24 .....800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ...................................... Page 42 .....847-987-9738 Major Appliance Service .............................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ............................ Page 04 .....312-733-3900 Easy Ice ......................................................................866-327-9423 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical................ Page 06 .....847-381-0448 INSURANCE Jos Cacciatore & Company .................... Page 07 .....312-259-8200 Society Insurance ................................... Page 02 .....888-576-2438 Caro Insurance Services.............................................708-745-5031 Concklin Insurance Agency.........................................630-268-1600 ISU Northwest Insurance Services .............................888-366-3467 The Horton Group .......................................................312-989-1410 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company .................... Page 07 .....312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ..................................................... 847-920-1100 INTERNET ADVERTISING Food Industry News ....................................................847-699-3300 INVENTORY CONTROL SYSTEMS BevSpot .................................................. Page 05 .....617-658-3123 ITALIAN BEEF Authentic Brands..................................... Page 39 .....708-749-5430 Devanco Foods ....................................... Page 15 .....847-228-7070 Red Hot Chicago..................................... Page 40 .....800-249-5226 Serrelli’s Foods ....................................... Page 08 ... 877-385-BEEF Grecian Delight Foods ................................................847-364-1010 ITALIAN FOOD SPECIALTIES E Formella & Sons .................................. Page 18 .....630-873-3208 ITALIAN SAUSAGE Devanco Foods ....................................... Page 15 .....847-228-7070 Anichini Brothers .........................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co.................................... Page 41 .....708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA .............................. Page 06 .....630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest............................................................800-921-9151 KITCHEN VIDEO DISPLAY SYSTEMS QSR Automations .......................................................312-982-4099

KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America .................. Page 03 .....800-325-8476 Olympia Maintenance .................................................708-344-0344 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ...................................................773-254-6100 Mickey’s Linen ............................................................ 773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits....................................708-687-9870 LIQUOR-WHOLESALE Peerless Liquors .........................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ............ Page 10 .....888-491-1641 MAILING PROGRAMS On Time Printing ..................................... Page 45 .....708-544-4500 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates .....................................847-899-8146 MARKETING-SERVICES Illinois Royalty .............................................................630-487-1485 MAYONNAISE Columbus Vegetable Oils........................ Page 13 .....773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest............................................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ............................800-382-2266 MEAT-WHOLESALE Devanco Foods ....................................... Page 15 .....847-228-7070 Grant Park Packing ................................. Page 26 .....312-421-4096 Anichini Brothers .........................................................312-644-8004 Chef’s Quality Meats ...................................................708-333-0880 International Meat Company.......................................773-622-1400 New S B L Inc .............................................................773-376-8280 MEATBALLS Authentic Brands..................................... Page 39 .....708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service ............................................847-322-9185 MEDITERRANEAN FOODS Olympia Food Industries ......................... Page 43 .....847-349-9358 Grecian Delight Foods ................................................847-364-1010 MENUS On Time Printing ..................................... Page 45 .....708-544-4500 MENUS-CUSTOM PRINTED Accurate Printing.........................................................708-824-0058 MILK Instantwhip Chicago................................ Page 24 .....800-933-2500 OILS & FATS-COOKING Columbus Vegetable Oils........................ Page 13 .....773-265-6500 OILS & SHORTENING Columbus Vegetable Oils........................ Page 13 .....773-265-6500 OILS & VINEGAR Pastorelli Foods ...................................................... 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils........................ Page 13 .....773-265-6500 OLIVE OILS Columbus Vegetable Oils........................ Page 13 .....773-265-6500 ORGANIC FOODS Pastorelli Foods ...................................................... 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical................ Page 06 .....847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ....................................................847-635-0172 PACKAGING SPECIALISTS Wertheimer Box ...................................... Page 31 .....312-829-4545 PAINTING & HANDYMAN SERVICES Restaurant Handyman ................................................847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc.......................................... Page 09 .....773-638-5310 PAPER-PRODUCTS Ramar Supply Co.................................... Page 41 .....708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co.................................... Page 41 .....708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ................................... Page 03 .....708-695-9471 Pastafresh Home Made Pasta ....................................773-745-5888 PATIO ENCLOSURES Thatcher Oaks Awnings .......................... Page 23 .....630-833-5700 PATIO HEATERS TNG Industries ........................................ Page 16 ..... 708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest............................................................800-921-9151 PAYROLL SERVICES AB CPA Inc .................................................................708-430-3232 ADP.............................................................................847-507-4210

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Food Industry News® October 2018 PEANUTS-BULK(IN THE SHELL) Mellos Snacks ............................................................. 312-550-1911 PEST CONTROL Rose Pest Solutions....................................................815-871-2733 PEST CONTROL/PEST ELIMINATION Mc Cloud Services .................................. Page 43 .....800-332-7805 PICKLES & RELISH Vienna Beef ............................................ Page 40 .....773-278-7800 PITA BREAD Olympia Food Industries ......................... Page 43 .....847-349-9358 Grecian Delight Foods ................................................847-364-1010 PIZZA CRUST MIX Via Pizzeria 1 2 3 .................................... Page 09 .....847-727-6200 PIZZA SAUCE SEASONINGS Via Pizzeria 1 2 3 .................................... Page 09 .....847-727-6200 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers .........................................................312-644-8004 PLUMBING SERVICES Black Diamond Plumbing & Mech........... Page 24 .....866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The ................................ Page 18 .....773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS .................................847-675-6066 POINT OF SALE SYSTEMS Jeff Bruce (HPS) .........................................................773-398-1013 Retail Control Solutions ..............................................630-521-9900 Schmaus Cash Register & POS .................................847-675-6066 POPCORN BULK-POPPED & RAW Mellos Snacks ............................................................. 312-550-1911 POULTRY-FRESH New S B L Inc .............................................................773-376-8280

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PRESSURE WASHING Olympia Maintenance .................................................708-344-0344 PRINTERS On Time Printing ..................................... Page 45 .....708-544-4500 PRINTING-CUSTOM ITEMS Accurate Printing.........................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons .................................. Page 18 .....630-873-3208 T F Processors........................................ Page 46 .....847-709-2600 Milano Baking Company ...........................................800-495-BUNS PRODUCE DISTRIBUTORS Premier Produce .........................................................847-678-0780 PRODUCE-WHOLESALE US Foods ....................................................................630-595-1200 PUBLISHING Food Industry News ....................................................847-699-3300 RE-UPHOLSTERY Chicago Booth ........................................ Page 28 .....773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage............................. Page 45 .....800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc .......................... Page 29 .....888-908-5600 Mackay Heating & Mechanical................ Page 06 .....847-381-0448 Mechanical 24 ......................................... Page 42 .....847-987-9738 Service Refrigeration .............................. Page 12 .....773-775-4777 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ....................... Page 08 .....630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ................... Page 41 .....773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ..............................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ..........................................847-719-6088 Losurdo Inc .................................................................630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ....................... Page 08 .....630-879-3131 Olympic Store Fixtures............................ Page 26 .....773-585-3755 Ramar Supply Co.................................... Page 41 .....708-233-0808 Berkel Midwest............................................................800-921-9151 TriMark Marlinn Equip & Supplies...............................708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc .......................... Page 29 .....888-908-5600 Mackay Heating & Mechanical................ Page 06 .....847-381-0448 Berkel Midwest............................................................800-921-9151 Cobblestone Ovens ....................................................847-635-0172 Major Appliance Service .............................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions................................... Page 30 .....847-363-2268 March Quality Used & New Equip........... Page 11......800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ................................. 708-361-1150 Kudan Group Inc .........................................................312-575-0480 Marcus Cook-Baum Realty Group .............................. 312-275-3112 Nick Dibrizzi/Coldwell Banker .....................................708-562-9328 Pontarelli & Company .................................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment .................................... 630-628-0811 Losurdo Inc .................................................................630-833-4650 Sarfatty Associates ..................................................... 847-920-1100 RESTAURANTS La Scarola Restaurant ................................................312-243-1740 SALAD-DRESSINGS Authentic Brands..................................... Page 39 .....708-749-5430 Ken’s Foods ............................................ Page 48 .....800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils........................ Page 13 .....773-265-6500 Tec Foods Inc.......................................... Page 09 .....773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association ................ Page 12 .....312-787-4000 SATELLITE TV SYSTEMS All Sports Direct ..........................................................630-918-3000 SAUSAGE Red Hot Chicago..................................... Page 40 .....800-249-5226 Vienna Beef ............................................ Page 40 .....773-278-7800 Anichini Brothers .........................................................312-644-8004 Crawford Sausage ......................................................773-277-3095

Page 35 SAUSAGE MANUFACTURER Grant Park Packing ................................. Page 26 .....312-421-4096 SAUSAGE PRODUCTS Alef Sausage........................................... Page 07 .....847-968-2533 SCALES Berkel Midwest............................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company ....................... Page 19 .....773-847-1820 SEAFOOD Fisherman’s Pride ................................... Page 21 ..... 800-543-2110 SEATING Waco Manufacturing ...................................................312-733-0054 SEATING REPAIRS Express Seating ...................................... Page 04 .....630-985-7797 SEWER(MAINT)-RODDING & JETTING Black Diamond Plumbing & Mech........... Page 24 .....866-855-2932 Tierra Environmental............................... Page 41 .....888-551-1998 SHARED KITCHEN SPACE Premier Restaurant Group ...................... Page 11......773-306-1910 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ............ Page 10 .....888-491-1641 SHORTENING Columbus Vegetable Oils........................ Page 13 .....773-265-6500 SILVERWARE & DINNERWARE Vicki Righeimer & Associates .....................................847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest............................................................800-921-9151 SOFT DRINKS PepsiCo Foodservice ..................................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies .......................................................630-483-2256 SOUPS Vienna Beef ............................................ Page 40 .....773-278-7800 Bistro Soups (Div of Vienna Beef) ..............................773-278-7800 SOUS-VIDE COOKERS Sammic Corp ..............................................................224-307-2232 SPECIALTY FOODS DISTRIBUTOR Artisan Specialty Foods ..............................................708-762-5238 STAFFING-SERVICES Atlas Employment Services .................... Page 03 .....847-671-1557 STEAM CLEANING Olympia Maintenance .................................................708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist.................... Page 10 .....815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest............................................................800-921-9151 TABLES-ALL TYPES Chicago Booth ........................................ Page 28 .....773-378-8400 RestaurantWoodTables.com .......................................773-599-6200 Waco Manufacturing ...................................................312-733-0054 TAMALES Supreme Frozen Products ..........................................773-622-3777 TEA-GREEN Dewdrop Tea ...............................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services .................... Page 03 .....847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty .............................................................630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean..............................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods ...................................................... 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ....................................................847-699-3300

TRUCK-BODIES Morgan Corporation ................................ Page 42 .....608-436-4177 TRUCK-REFRIGERATED DCI Central ............................................. Page 31 .....800-468-7478 TRUCK-SALES & SERVICE DCI Central ............................................. Page 31 .....800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ................................. Page 25 .....708-352-5551 M & K Truck Centers (Hino) .................... Page 18 .....708-793-5251 M & K Truck Centers (Isuzu) ................... Page 19 .....708-793-5251 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America .................. Page 03 .....800-325-8476 Olympia Maintenance .................................................708-344-0344 VIDEO GAMING KIOSKS Tri City Supply Jackpot Gaming.............. Page 20 .....708-689-9900 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage............................. Page 45 .....800-535-2445 WALK IN COOLERS-SALES & SERVICE Service Refrigeration .............................. Page 12 .....773-775-4777 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical................ Page 06 .....847-381-0448 Mechanical 24 ......................................... Page 42 .....847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ....................... Page 08 .....630-879-3131 WEBSITE DESIGN Americaneagle.com ................................ Page 33 .....847-699-0300 WEBSITE DESIGN SERVICES Stick Out Social....................................... Page 44 .....312-655-9999 WELDING & FABRICATING KOP Ind. Welding & Fabrication ............. Page 04 .....630-930-9516 WHIPPED CREAM Instantwhip Chicago................................ Page 24 .....800-933-2500 WIND SCREENS Thatcher Oaks Awnings .......................... Page 23 .....630-833-5700 WINE & SPIRITS Deutsch Family Wine & Spirits....................................708-687-9870 WOOD FLOOR REFINSH & INSTALLATION Mike’s Hardwood Flooring ..........................................773-640-7488 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies .......................................................630-483-2256

Getting Added To Our Directory Is Simple: Call today: 847-699-3300

Your listing will be seen by qualified readers and motivated buyers every month, in print and online

9/11/18 3:08 PM

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foodindustrynews.com

Food Industry News® October 2018

CLASSIFIEDS

PONTARELLI ASSOCIATES

Chicago’s Premier Hospitality Real Estate Brokers

REAL ESTATE SERVICES

New Listings & Updates below. www.kudangroup.com | 312-575-0480

*Restaurant Brokerage Division*

RE P DU RI CT CE IO N

RESTAURANT/BAR: Near West “Nightlife” suburb.

Est. 20 years. Seats 100 plus patio. Substantial volume.

Gaming approved. Biz @ $295K w/ lease. Total package includes biz, income apartment and Real Estate @ $1.175M.

!

Vince Ferraro

Chicago Suburbs - Profitable Entertainment Venue/Bar/Restaurant Money making entertainment venue with outdoor patio and amazing equipment package included. Great rent! $9.23 PSF (NNN).

Size: 13,690 SF Price: $1,750,000 (Business) Agents: Adam/Daniel

Crystal Lake - Confidential #C131 - Business & Assets for Sale

YOUR CONCEPT: Brand new. Beautiful build out.

NW Side. Seats 107, 4300 SF. Ready to open. FF&E @$150 plus great lease.

Longstanding and profitable restaurant in McHenry County. Includes a large bar, private banquet rooms, outdoor patio and drive thru window.

Size: 6,800 SF Rental Rate: $6,417/Mo. (NNN) Price: $699K Agent: Chad

DINER: NW Suburb. Freestanding, seats 120. Parks 40.

American Menu. Established 20 years. 7am - 3pm!! $$$ Maker. Biz, FF&E @ NEW PRICE: $195K!!

Freestanding, well kept two-story restaurant with oversized parking lot.

Longstanding staple of the community with profitable catering contracts!

Size: 5,000 SF Building on 26,191 SF Lot Price: $1,799,999 Agent: Chad

Des Plaines - Confidential #C132 - Business & Real Estate for Sale

Edgewater - 6334 N. Clark St. - Norse Bar - Business for Sale

BANQUET: McHenry County. Pristine condition.

6,250 sf building on 3 acres. Occupancy 236. Parks 125. Beautiful dining rooms, Brides Room.

State of the art lighting and sound systems. Garden Patio. BEST OF FOX VALLEY, 8 years including 2017/2018. Includes all operating manuals, recipes, furniture and bookings. True “TURN KEY” Business... but priced at Real Estate Appraised Value $1.250M

Popular craft brew pub! Busy Clark Street location. This turn-key operation includes a Tavern Liquor License.

Size: 1,500 SF Rental Rate: $3,000/Mo. Gross Price: $74,900 Agent: Adam

Gurnee - 4949 Grand Ave. - Grand Mill Plaza - Real Estate for Sale

RE P DU RI CT CE IO N!

Strip center located .5 miles of Great America. Home to 12 tenants plus only 2 current vacancies. Good cap rate. Owner must sell!

Size: 21,680 SF Building on 2.6 Acres Price: $3,500,000 Agent: Chad

NEW: CALL!! * Italian, SW Burb * Sports Bar, NW Chicago * Pizza, NW Burb

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@PontarelliAssociates.com

CALL 847-778-3571 MEMBER: CRBA

Need Help Selling Your Business?

Call Food Industry News Today: 847-699-3300 Ask for Paula

RE P DU RI CT CE IO N! RE P DU RI CT CE IO N! RE P DU RI CT CE IO N!

BREAKFAST/LUNCH: Seats 140 plus Party Room.

Parking, Busy, signalized intersection. North side.

Great lease. REDUCED TO $119K!!

RE P DU RI CT CE IO N!

TAVERN: Coveted Chicago Tavern License. Great NW side neighborhood Est. 1959. Mature Crowd. 7 Taps. Excellent condition. Biz @ $125K.

Prime real estate for sale including a freestanding restaurant and separate detached commercial building. Parcel 1: 3,630 SF Building on 14,937 SF Lot Parcel 2: 547 SF Building on 5,159 SF Lot Price: $599K Agent: Chad Turn-key restaurant on 2 acres of land. Established in 1986, this widely popular restaurant is located near Marshall County Airport.

Size: 8,600 SF Building on 2 Acres Lot Price: $899K Agent: Chad

RE P DU RI CT CE IO N!

WILMOT: Restaurant /Bar/Banquets. Seats Approximately 225. Parking, Apartment. 2.5 Acres. Real Estate, Biz, FF&E @$650K

Joliet - 800 and 808 W. Jefferson St. - Business & Real Estate for Sale

Lacon - 1217 5th St. - Kenyon’s Place - Business & Real Estate

RE P DU RI CT CE IO N!

FORMER “RIGGIOS”: Corner of Milwaukee & Oakton, Niles. Freestanding 7250 SF Brick building, 52,966 Lot. Seats 202. Parking. Key $ with lease or Real Estate, FF & E @ $1.895M.

RE PR DU IC CE E D!

DELLS AREA: Family style with liquor license. Freestanding, Paved lot, Patio. Living quarters. Real Estate, Biz, FF&E @ $365K.

Lakeview- 3244 N. Lincoln Ave. - Wooden Nickel - Business for Sale Recently updated turn-key bar & grill with Black Iron, full bar, two walk-ins, POS system & ADA compliant bathrooms. Additional 897 SF on 2nd Floor.

Size: 2,272 SF Rental Rate: $5,921.69/Mo. (NNN) Price: $175k Agent: Georg

Lincoln Park - 2100 N. Clark St.- Mello’s Carry Out- Business for Sale

Hot dog restaurant with loyal customer base. Opportunity for large sidewalk cafe for additional seating. Motivated seller! Will entertain any cash offer.

Size: 1,300 SF Rental Rate: $5,612/Mo. (Mod. Gross) Price: $79K Agent: Brian

Mt. Prospect - 702-712 N. River Rd. - Finn McCool’s

Two acres of land with existing 4,669 SF restaurant. Current tenant in place for 18+ years! 150 parking spaces. Additional income from signage!

Size: 2 Acres Lot Price: $1,290,000 (R.E., Business & Land) Agent: Jarrett

Naperville - Confidential #C127- Business & Real Estate for Sale

Iconic, high-grossing restaurant with prominent location. Suitable for many concepts. Potential to add catering and events. Seats 300 including bar.

Size: 7,902 SF + 1,193 SF Patio Price: $2,699,999 Agent: Chad

Orland Park - 39 Orland Square Dr. - Square Celt - Bus. & RE for Sale Alehouse themed restaurant with spacious outdoor patio, bar and ample parking. Adjacent to Orland Square Mall. Do not disturb employees.

Size: 9,635 SF Building on 76,228 SF Lot Price: $2,800,000 Agent: Chad

River North - 22 E. Hubbard St. - Straight Lease Restaurant Opportunity Across from Shaw’s Crab House & Andy’s Jazz Club. 24 handle tap system, 1,200 SF outdoor patio, floor to ceiling windows, 12’ ceilings, 18’ hood, etc.

Size: 4,500 SF Interior Rental Rate: $15,975/Mo. (Net) Agent: Jarrett

REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 kudangroup.com

MEMBER: CRBA

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Food Industry News® October 2018

Page 37

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

FOR SALE REAL ESTATE & BUSINESS OR BUSINESS ONLY

Hot Western Suburbs in DuPage County. Class “A” turn key, free standing restaurantbar-banquet plus outdoor patio.

7,000 SF bldg./seats 300+/-; 70,000 SF lot parks 140+/Owner financing/very low rent.

Call for more information.

Only From

Nick Di Brizzi 888-317-7721

NEW: WESTERN SUBURBS

Turn key fast food restaurant with drivethru window. Next to two national tenants, completely remodeled more than $200,000 in leasehold improvements.

1,400 SF plus 1,200 SF lower level with flexicore high ceilings. Available For Sale/Lease. Call for additional information.

NEW: PIZZA!! PIZZA!!

Pick up & Delivery. Chicagoland Area established since 1987. 60% pick up/40% delivery. Real $$$ maker. 40 deliveries per night avg.

Selling Real Estate & Business.

Owner Retiring. Qualified buyers only. Must sign confidentiality agreement and have proof of funds.

On Route 59.1,000 SF turn-key fast food restaurant & bakery ready for any concept. Located in very busy shopping center on the end cap.

More than 33,000 cars per day.

Lease at $14 per SF NNN.

WESTERN SUBURBS-DOWNTOWN HOT WESTERN SUBURB BY TRAIN STATION

Lease NNN $16.92 per SF; Real Estate taxes $2.81 per SF. Turn key 4,000 SF fully equipped restaurant-bar. Selling leasehold improvement, fixtures and equipment.

American Restaurant serving breakfast-lunch. $15,000 a week sales. Net profit $120,000 a year. Selling Real Estate & Business.

Free standing restaurant-bar-patio plus video gaming on 26,000 SF lot For Sale/Lease.

NEW: DOWNTOWN RIVERSIDE BY TRAIN STATION

Established for 30 years Turn-Key Eastern European Restaurant.

1,300 SF plus Lower Level. Seats 50, Real $$$ Maker. Owner retiring. Serves beer & wine. Rent $1,500 per month. Selling Business for $69,500

NEW: DOWNTOWN WESTERN SUBURBS BY TRAIN STATION

SUCCESSFUL AMERICAN STYLE PANCAKE HOUSE

Class “A” Sport Bar Plus Video Gaming 11,000 SF free standing with parking.

Everything new & shiny.

Real $$$ Maker; always busy.

Great National Tenant Location.

Selling Real Estate & Business.

Four Star Rating from all critics Serving breakfast & lunch $25,000 per week in sales Highly confidential—Call for more details.

WESTERN SUBURBS:

NEW! WESTERN SUBURBS - LISLE For Lease-free standing former restaurant. 2,520 SF plus 1,000 SF lower level brick building. Lot 22,850 SF, Hard corner stoplight intersection SEC of Main Street (Route 53) and Maple Ave. National Tenant location by Benedictine University.

Next to major national tenants, high traffic counts, great demographics. Lease type: NNN/$30 per SF NNN. Real Estate Taxes: $5.60 per SF

Trophy RestaurantBar-Banquet-Night Club. On Hot Cermak Road/Berwyn For Sale. Call for More Information.

MEMBER: CRBA

WESTERN SUBURBS - WEST CHICAGO

NORTHWEST SUBURBS/ FOX LAKE

NEW: SW SUBURBS–PALOS HILLS ON ROBERTS ROAD

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

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com

Peter J. Poulopoulos, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin

AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES BAR/TAVERN W/ HOME PROPERTY: BAR-RESTAURANT: BREAKFAST LUNCH: FAST FOOD: LAND:

FS 1.5 Acres, Bar-Tavern w/Apt above + 3-bed House / Business only $89,000 $735,000 Bar - Fantastic - 4 AM License- Sales are: liquor 80%; food 20% $195,000 Breakfast Lunch Only - Free Standing - Huge Industrial and Residential Base $295,000 Many and Great Places Staring at $54,000 and Up to... $295,000 7.5 Acres Zoned C2, Unbelievable offering! $1,595,000 Extend to Stop Light at Extra $’s MIXED USE: Investment Opportunity – Cap Rate ~10%! : 1 Store and 3 Apartments $950,000 PIZZERIA: Pizza Business Serving the NW Suburbs for Over 25 years! $129,000 RESTAURANT: Free Standing Family 185-Seat Restaurant, 5,500 sq. ft. W/Property $795,000 RESTAURANT BAR: Many and Great Places Staring at $295,000 and Up to... $1,795,000 RESTAURANT-BAR-PIZZA: Restaurant-Bar-Pizza-Free Standing - 3.5 Acres $1,795,000 W/Property-Owner Financing RETAIL STORE(S): Excellent Long Term Lease $4,000 / mo. $275,000 SPORTS BAR & 18K STRIP MALL: Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!) $993,000

Call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote, 4) Story of your business in Estiator magazine

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! HIGH VOLUME PIZZERIA TAKEOUT Established over 50 years.

Limited hours. Includes real estate. Priced to sell quickly.

Recently reduced.

Call for details.

WAFFLE HOUSE Free standing SW Suburban location. 6,500 sq. ft. Seats approx. 250.

Parks 130. Favorable lease terms! Call for details!

ITALIAN RESTAURANTS W/ BANQUETS & PIZZERIA

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

Will separate. Seller retiring.

EXTREMELY CONFIDENTIAL!

Call for details.

CATERING BUSINESS FOR SALE

Community favorite. Many years in business with base established.

Limited hours. Very profitable. Easy takeover. Sellers will train. Call for details.

SUBURBAN LOCATION

Family restaurant available. Established over 40 years. Approx. 4,500 sq. ft. Freestanding building, plenty of parking, seats 150 plus.

Plenty of parking. High volume sales. Reason-

LONG ESTABLISHED SPORTS BAR/PUB In full operation with gaming. Approx. 2,5003,000 sq. ft. w/ parking.

Located in SW suburbs.

Additional rental income from retail space & apartment.

Adjacent to bar.

Priced to sell.

Call for details.

FAMILY RESTAURANT

able lease. Business only. Asking $399K.

NEW ON MARKET

Restaurant facility. Free Standing Bldg. with parking; approx 4,500 + sq. ft.

Ideal for any concept. Fully equipped.

Currently Italian restaurant with pizza.

Complete package $894,900

FREE STANDING

Fast food w/ drive thru. Business & property with additional basement.

Approx 2,700 sq. ft. Seats 60. 2 full kitchens. High volume, near busy intersection. Asking mid $900Ks.

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Free standing 5000 sq. ft. + facility, full service rest. seating for Broker/Appraiser 240, parks 400, Est. for approx Always Confidential 40 yrs. complete pkg. prop & 361-1150 bus. Ideal for any concept. High (708) Email: jmoauro@aol.com traffic area. Asking $1.489M Web: www.johngmoauro.com

MEMBER: CRBA

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Food Industry News® October 2018

foodindustrynews.com

Long Established, South Suburban, Fine Dining Restaurant

In Full Operation. Premier dining. Seats approximately 150.

Private banquet room. Separate bar area. Great parking, great leasing terms. Continue with current theme or make it your own. Price just reduced to $220,000.

Call: 630-347-5318

FOR SALE

BOWLING CENTER AND SPORTS BAR

Northern Illinois Business & Property 40,000 SQ FT building on 1.67 Acres 24 Lanes, Huge Sports Bar & Banquet Hall Bowling Leagues 7 Days A Week – 800 Bowlers Pool Leagues 4 Days A Week Poker Machines & 3 Apartments,

By Owner:

Call 847-613-5020

—— BY OWNER ——

Family restaurant. Golden opportunity. Owner retiring.

Established 32 years. VERY PROFITABLE. Free standing building in a great location. Northern Indiana.

Business-friendly state. Low property taxes (1.5 hours away from downtown Chicago).

Business only: $995,000 Some financing available. Serious inquiries only.

Call: 574-993-7400

WAUKEGAN

Family style. Free standing.

Signalized corner.

Seats: 100+. Ample parking. $40+ yrs of history.

Business only: $325,000.

•••••••••••••••••••••••••••••••

WAUKEGAN

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

John Pantelopoulos (224) 730-1953 CBS Realtors

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

Fast Food. Established.

Profitable. Iconic. Main road.

Business only: $325,000

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

WESTERN LAKE COUNTY

Banquet Hall–Attractive, free-standing facility, fully equipped with a seating capacity of 250 and plenty of parking.

Elegant interior and convenient location. $725,000

John Pantelopoulos (224) 730-1953 CBS Realtors

COMMERCIAL/RESIDENTIAL BUILDING 3 Building Portfolio in 9,800 sq ft lot.

7 apartments, 4 stores.

Central air in all units.

Great rental income.

Rogers Park, next to Metra Station. 1 unit is 1,200 sq. ft. tavern with 4:00 Lic and PPA license.

Some financing available.

Call Wesley at 773-671-1273

FOOD INDUSTRY NEWS CLASSIFIED RATES

2” x 2” ....................................................... $50 4” x 2” ..................................................... $100 6” x 2” ..................................................... $150 4” x 4” ..................................................... $200 4” x 5” ..................................................... $250 4” x 6” ..................................................... $297 4” x 8” ..................................................... $397 4” x 10” ................................................... $497 10” x 6” ................................................... $662 FULL PAGE _______________________call ALL MAJOR CREDIT CARDS ACCEPTED. CALL PAULA: 847-699-3300

oct 2018 33-40 classifieds.indd 38

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

FREE RESTAURANT EQUIPMENT RESTAURANT & BANQUET HALL RT. 59 & I-88 - Naperville, IL 11,000 SF - Low Rent Media Package Available

630-585-0004

Active and Popular Sports Bar and 24 Hour Café

with hard-to-get 2 AM PPA Entertainment License ( 4 AM on Sat.) Building not for sale. Approx 3,000 sq. ft. inside (occupancy 133) plus full basement storage below.

Private, enclosed beer garden, outside area approx. 2,000 sq. ft.

Includes all equipment, fixtures and supplies. Includes sound system for live music performers. Owner will train. Clean and profitable. 10 years remaining on lease. Turn-key operation and suitable for any food/sports format. Owner retiring due to declining health. Asking $249,000 or Best Offer. 24 hr. notice to show. Call Gale Fabisch at 847-606-6309.

FOR LEASE

Strategic corner. 345 W. North Ave, Villa Park.

Approximately 3,300 sq. ft., plus basement. Great for sports bar, Mexican restaurant or pancake house!

Liquor license available. Illinois Gaming available. Drive-thru available.

Call: 630-670-0956

Email: JSVproperties@aol.com

9/11/18 3:08 PM

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Food Industry News® October 2018

Page 39

Outdoor Heating Solutions for Restaurants and Cafés

Your patrons want to dine outdoors, but they still want to be comfortable at their tables, even when the temperature is steadily dropping. Luckily, there are multiple solutions to tackle the task of keeping your customers warm, even when it’s cold outside.

Electric Infrared Heating: Heating systems from Infratech are made from recyclable materials and operate with zero greenhouse emissions, odors or ultraviolet light. Infrared or radiant energy is the most practical way to add warmth to spaces like patios, terraces, verandas, enclosed areas, or any indoor or outdoor setting where heated air cannot easily be contained and re-circulated.

Natural Gas & Propane Heating: Sunpak / Sunglo patio heaters work like the sun by utilizing radiant heat to warm people and objects without heating the surrounding air. The radiant heat quietly and efficiently provides outdoor warmth for you, your family and friends. Each Sunpak / Sunglo heater will cover, on average, a 15 foot diameter area, raising peoples’ comfort level 5-10 degrees. They come in both free standing and suspended models. For more information, visit www.tngindustries.net.

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Staying Up Late Can Damage Health

Benjamin Franklin’s advice, “Early to bed and early to rise makes a man healthy, wealthy, and wise,” turns out to be true—at least the “healthy” part. A British study of genes and health that analyzed surveys of more than 400,000 people found that night owls have a 10 percent higher risk of death over a 6½-year period than early risers, according to an article on the NBC News website. The negative impact of burning the midnight oil doesn’t depend on how much sleep you actually get—both night owls and early risers reported getting the same amount—but on the fact that it throws the body’s natural rhythms off track. Also, the study found that people who stay up late tend to eat fattier foods, drink more alcohol, and use recreational drugs. In addition, staying up late at night has been shown to increase depression and mood disorders, especially among people 50 and older.

oct 2018 33-40 classifieds.indd 39

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To order samples ask your Greco sales rep or call Authentic Brands at 708-325-7930 ext 235

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Food Industry News® October 2018

10 Motivations Why Customers Buy

Sandwiches Have Power To Sell All Day and Night

by John Graham Contrary to what many people believe, most salespeople want their customers to make good decisions. They want them satisfied, whether it’s buying shoes, home improvement, a vacation package, a car, or an insurance policy. Even so, salespeople accidentally lose sales. They leave customers unsatisfied, not dissatisfied. Customers become dissatisfied after making a purchase; if they’re unsatisfied, they walk away before buying.

Here’s the point: it’s the wow that grabs attention and excites customers. The salesperson’s task is figuring out what it is that motivates a customer. Once that button is pushed, the facts serve to justify the purchase. Here are 10 motivations that move customers to buy: 1. To enhance their status. There are certain things we want to buy because they tell a story—buying a home or designer sunglasses, taking an exotic vacation, dining at certain restaurants, having an expensive vehicle, wearing certain clothing, or even having a certain hair style. “The beautiful objects that we prize are really signs to others that they should prize us,” writes Matthew Willcox in The Business of Choice.

2. To make a dream come true. We’re surprised when someone makes a purchase that’s “out of character.” When asked about it, the person responds, “You know, I’ve always wanted it and I’ve been saving for years. It’s a dream come true.”

3. To make amends. We may view ourselves as independent and free from past influences, but our purchases may tell a different story. A woman had a rocky relationship with her mother, but the first car she bought was the brand her mother always wanted.

4. To be defiant. Someone says, “That’s not a good idea.” or “You can’t afford that.” Such words become challenges driving us to “show them,” while pointing out how easy it is for adults to demonstrate adolescent behavior.

5. To feel good. There’s more than one type of self-medication. Close to the top of the list may be buying stuff to make us feel better. A cup of hot cocoa on a cold winter night, a plate of Mac and Cheese, a latte, and, of course, fries. But, like other types of self-medication, the effects wear-off and it’s time to do it again.

6. To feel safe. Some things go beyond just feeling good; we also want to feel safe. The old idea that “your home is your castle,” a place with thick walls and a moat, is as current today as it was centuries ago. We buy everything from deadbolts to security systems to insurance policies and organizational memberships to help us feel safe.

7. To forget our problems. Whether it’s buying clothes to help us “look the part” or taking an exotic vacation to get “recharged,” purchasing our way out of problems is nothing new.

Today, we binge on Netflix and hit the Amazon buy button.

8. To make a statement. Why do so many former jocks, who are now sportscasters, don three-piece bespoke suits, while CEOs and salespeople shed theirs for open collar shirts? It almost looks as if they’re trying to trade places. Helping immigrants lose an accent is a growing business. And then there’s the big and powerful pick-up truck with its own message. Much of what we buy is to make a statement.

9. To feel we’re somebody. Kit Yarrow, Ph.D., the author of Decoding the New Consumer Mind, describes the big change that’s occurred in how we shop and our reasons for buying. “Most notable is an increased emphasis on the fundamental need to be seen, respected, and connected,” says Yarrow.

10. To reward ourselves. While it’s obvious that Starbucks sells coffee, that’s misleading. What they sell are low-cost rewards. It’s easy to drop $4 plus for a latte and not much less for a Tall coffee. But the cost is small compared to a getaway vacation, a dinner out, or some other splurge. We reward ourselves to fit our finances, but never get around to adding it all up. One report says the average person spends over $700 a year on coffee alone.

Sandwiches are popular options for every meal, surveyed consumers say they order them at least once a month n Breakfast (56%); Lunch (85%); Dinner (73%); Snack (49%).

Americans eat 12.5 billion sandwiches a year but most of those are made and consumed at home. n 75% of the turkey and ham sandwiches that are enjoyed are created and eaten at home. n 57% of chicken sandwiches are purchased and these sandwiches are generally warm. Another way to improve your sandwich sales is to consider some unique protein offerings: n Sausage is the fastest growing sandwich protein according to one study which finds it is on 10% more menus now than a year ago. Adding sausage sandwiches will catch customers’ eyes. n Chipotle chicken continues to be a favorite, with a 39% increase in sales. n Short rib is showing up on 34% more sandwich menus, offering a warm and filling sandwich perfect for winter months. n Pork belly is an on-trend offering, showing up 32% more often than last year. n Curry chicken sandwiches are on 24% more menus than in the past, offering John Graham of GrahamComm is a marketing and sales strategy consultant and business writer. Contact him at jgraham@grahamcomm.com or johnrgraham.com. a new spicy alternative. –Portions from Technomic and Costanzo Bakerys

oct 2018 33-40 classifieds.indd 40

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Food Industry News® October 2018

Mumbo Sauce MUMBO means authentic homestyle flavor, premium quality and enduring legacy. The story of Mumbo BBQ Sauce is the quintessential American success story—a young man leaves his rural Mississippi town to pursue his dreams in the big city, creating an iconic brand and establishing an unforgettable legacy along the way.

After serving in the United States Navy, Argia B. Collins moved to Chicago’s west side in the mid1940s, where he worked for his eldest brother who owned a local grocery store. There were six Collins brothers. All were spirited entrepreneurs who opened rib joints across the city heralded for world-class barbecue.

In 1950, Argia B staked his claim on Chicago’s south side, opening his first restaurant in the historic Bronzeville neighborhood. He eventually opened two more locations including one in Gary, Indiana. A culinary perfectionist, Argia B wasn’t impressed with the ho-hum national brands available to restaurants at the time. So, inspired by his southern roots, he crafted his own tantalizing new sauce—sweet, tangy, savory, sublime! His restaurant soon became the test kitchen for the delectable recipes he would create experimenting with exotic spice and seasoning blends.

Before long, restaurant customers began asking for extra dollops of this delicious sauce with their meals. Next, they brought in jars to take the robust sauce home! Collins realized he had a winning sauce and an incredible opportunity.

He opened a manufacturing plant and began selling Mumbo Sauce in his South Side Chicago restaurants, to independent retail stores, to grocery chains and to other restaurants.

Collins embarked on a major advertising campaign to promote his popular and now widelydistributed barbecue sauce. Mumbo Sauce gained national acclaim with its 1970 LIFE Magazine debut. The word was out. Mumbo became the sauce for discriminating palates, and Argia B’s Bar-B-Q restaurants became a must-visit destination for barbecue lovers from across the country.

Today, distribution of Mumbo Sauce reaches every corner of the United States. Chefs and food service providers continue to use Mumbo Sauce as their condiment of choice.

Although the restaurants closed in the 1990s, Argia B’s revolutionary recipe is preserved in each bottle of MUMBO SAUCE for you to enjoy today. Join the generations of food enthusiasts who insist on the premium quality and flavor that is uniquely Mumbo.

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Know Their Names

Having a solid one-to-one relationship with people in the workplace makes it easier to address problems with the original individual rather than gossiping or venting to others. This starts by knowing people’s names and their responsibilities. If you forget a person’s name, don’t be embarrassed to ask again.

It’s never too late to start building stronger relationships on the job.

Ask For Help

When work is hectic, it becomes too easy to say “yes” even when you don’t understand how to do something. But the discomfort of asking for help or clarification is worth it in the long run, and it can decrease overall anxiety about responsibilities.

Asking for help also communicates to your superiors that you genuinely care about doing a good job.

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Food Industry News® October 2018

foodindustrynews.com

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oct 2018 41-48 42

Avoid Triangles

Many workplaces are built on gossiping about coworkers or venting about others. Though this might provide temporary relief or entertainment, it only serves to build up tension and stress. You can almost feel it floating in the air when an office is full of this kind of negativity. Bonding with someone by talking about a third person is called “triangling,” and it’s an unhealthy way to manage work anxiety. Examples of triangles might include gossiping about a third person, criticizing someone behind their back, and using them as a scapegoat.

Though it might be tempting to vent to a coworker, consider how you can keep the issue between you and the person with whom you have conflict. Though it might be difficult at first, you can reduce your anxiety by approaching the person and telling the facts of the situation. Tell them you’d like to reach a resolution and are motivated to create an open and honest workplace. If you’re an employer or supervisor, consider how you can encourage employees to work out conflict between themselves and approach you honestly if they have an issue with your leadership.

When it comes down to it, there’s no specific industry or job that’s perfect for you; you have to adapt to what you’re best at and that may take a long time. It’s more important to make sure your specific role at work takes advantage of your top skills. It’s important to identify your own strengths and weaknesses, then compare them with your job description and responsibilities and make sure they align. If not, it might be time to talk to your manager about adjusting your role to be a better fit.

The Importance of Building Your Professional Equity

Your professional brand is basically what people think of when your name comes up: your character, values, judgment, intelligence, reliability, creativity, and similar significant characteristics.; In short, your professional equity. You build your professional reputation by the work that you do, your visibility within your field, your communications (in person, in print, and online), and your engagements (read: associations in which you’re active, volunteer work, etc.). The longer you work in your profession, the more opportunities you have to get involved, and the more actively you establish your online presence, the stronger your professional or career brand will be.

Equity is an important concept both in home ownership and in career development. Equity is ownership. When you own a home, equity is your property’s value minus. your mortgage. The more you pay off your debt, the more equity you have in the property. The concept of professional equity also entails ownership: the number of assets you have built in your career. Professional assets include: ■ Your reputation ■ Your credentials ■ Your relationships ■ Your education ■ Your product knowledge ■ Your professional experience‘ ■ Your skill.

The outstanding work you do, the strong relationships you nurture, and the professional reputation you build can provide a terrific platform on which to continue to build your work opportunities over a decades-long career. Multiplied over years of work engagements, your professional equity will be the greatest asset you have for creating a sustainable career.

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Food Industry News® October 2018

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Bonchon

Continued from page 1 Bonchon’s unique and delicious fried chicken quickly attracted a dedicated following. Soon after, they expanded to California, Massachusetts, Texas, and Virginia, just to name a few states. Bonchon currently has 79 locations in operation throughout the USA, and 25 stores under construction. In Illinois, they opened up locations in Chicago at 1732 W. Division and 2163 S. China Place, followed by a location in Glenview, IL at 1619 Milwaukee Avenue. Another location is planned for Schaumburg at the Woodfield Green Shopping Center.

Bonchon rose to fame due to the popularity of its one of a kind fried chicken. Every handcrafted piece of Bonchon chicken is made to order, using a unique double frying method perfected by founder Jinduk Seh, and hand-brushed with one of their signature sauces. “It’s Not Just Chicken—It’s Bonchon!”

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Food Industry News® October 2018

Keep a Brag Sheet to Prove Your Value

Consumers and Online Data If you’re worried about how well businesses are protecting the data they collect from you, you’re far from alone. A survey from IBM found that 77 percent of consumers say that an organization’s ability to keep their personal data secure is a factor in their buying decisions—and only 20 percent say they “completely trust” businesses to ensure their privacy.

The survey also found that 75 percent of buyers refuse to purchase from organizations they don’t trust, regardless of the quality of their products.

Another finding: Almost three-fourths of consumers believe that sellers are more concerned about profits than about privacy and data protection.

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Minimum Wage: What Should It Be?

Debates about the minimum wage have been heating up for years. To find out what Americans think it should be, CreditLoan surveyed 2,669 people across the country.

The results? People in every state said it should be higher than the current federal level of $7.25 an hour. On average, Americans support a minimum wage of $11.56 an hour, allowing employees working 40 hours a week 52 weeks a year to earn $24,044 for the year.

Most Americans, though, don’t even know what the minimum wage is. Just 35.5 percent identified the actual amount correctly. The average estimate was $8.09 an hour.

You probably know of one or two people in the office who have no problem bragging about themselves. And they’re probably the first ones to be offered new opportunities and additional responsibilities.

One of the unfortunate consequences of being the quiet one in the office is that your accomplishments might not be recognized as often as they should. Even though self-promotion can feel awkward, it’s necessary in a competitive work environment if you want to stand out.

You need to be heard in the workplace and be your own advocate. You can’t assume that your boss knows everything you’re doing, especially as the workforce becomes more and more remote.

Stick to the facts and share instances when you might have impacted revenue or caught an error that saved the company money. Keep a running list of these accomplishments and bring them up in meetings with your manager, and don’t forget to update your resume with your biggest accomplishments as well.

At the end of the day, when your boss is looking at the numbers, they’ll want to see who is adding value. If you’re quietly sitting at your desk doing a good job, there’s a chance no one knows it; When you’re ready to go to the head of the class, it’s time to make some needed, and vibrant, changes to your playbook; show off your value and chances are you’ll be there tomorrow...in a much better light.

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Food Industry News® October 2018

PRINTING

DIGITAL & LARGE RUN

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Kitchen Fashion Do’s and Don’ts: Your Guide to SlipResistant Footwear

Stay safe with Society’s best practices for footwear in restaurants and bars Slips, trips and falls account for many food service accidents. They occur because employees are not paying attention to what they are doing, there are poor walking surface conditions, or there is embedded or built-up grease on floors.

Employees who wear tennis shoes, heeled shoes or other inappropriate shoes may increase their chances of slipping and falling. These shoes may not have wide enough treads on the sole, and the sole itself may not be made from the proper slip-resistant materials.

Heeled shoes will also reduce the amount of the sole that comes in contact with the floor, making a slip and fall more likely. All employees should wear sturdy footwear with slip-resistant soles and no heels.

Other Footwear Features to Look For: ■ Laces that can be tightened (laces

oct 2018 41-48 45

should always be tied) ■ Soft and easy-to-clean material with a padded ankle for support ■ Shoes made of a non-porous material, such as plastic ■ Resistance to water and grease ■ A tread that channels liquid out from under the shoe ■ A label stating that the footwear is skid-resistant Most slips, trips and falls are the result of inattentiveness, lack of awareness and poor walking surface conditions.

Always be sure to keep your floors— and fashion—in check. It’s a small detail that can make a big difference.

The guidelines above are recommendations of Society Insurance based on our company’s restaurant expertise in the markets we serve.

Society’s team of risk control experts takes care of the details that will help business owners avoid catastrophic losses, and keep their customers, employees and businesses protected.

For more helpful restaurant safety tips, visit www.societyinsurance.com. See their ad on page 2

RECIPE: Customized Confectionary Sprinkles Decorate your cupcakes and ice cream creations with signature sprinkles. Here’s how: MAKES 1 CUP ✮ 2 cups confectioners’ sugar, sifted ✮ 1 large pasteurized egg white (about 2 tbsp.) ✮ About 3/4 tsp. pure extract such as lemon, almond, or vanilla ✮ Food coloring

In large bowl, stir the sugar and egg white, adding water by the quarter teaspoonful until a thick paste forms. It will thin once extract and colors are added. Divide among 3 bowls. Mix about 1⁄4 tsp. extract anda few drops of food coloring into each bowl. Spoon the icing into small resealable plastic freezer bags and press the mixture into a corner.

Cut a small section off the corner to pipe long stripes onto a sheet of parchment paper. (The larger the hole, the wider the sprinkles will be.)

Let dry at least 2 hours or overnight.

Cut into sprinkles.

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foodindustrynews.com

Food Industry News® October 2018

TRAVEL With Valerie Miller DESTINATION: MOHONK MOUNTAIN HOUSE, NEW PALTZ, NY

OUTSOURCED FOOD PRODUCTION Streamline production, add income and maintain low labor cost with Chicago’s top co-packer.

Quick producers with a large commercial kitchen for fast turnaround AIB Certified with an excellent rating call us today at 847-709-2600.

“DOUBT IS GOOD. WE ALL DOUBT WHEN WE SET OUT TO DO ANYTHING NEW. THAT’S A MOTIVATING FACTOR.” —JUSTIN THEROUX % %

66 47

of consumers age 35+ purchase sandwiches from QSRs at least once every 90 days

of 18- to 34-year-olds

The Humble Sandwich: Bysandwiches The Numbers purchase

wich

ce

mitation Game

mitation meatoct 2018 41-48 46 ill expand

from fast casuals at least once every 90 days

66% 47%

Compared to 49% of consumers aged 18-34

Compared to 39% of consumers aged 35+

of consumers age 35+ of 18- to 34-year-olds purchase sandwiches purchase sandwiches from QSRsAway-from-Home at least once from fast casuals at least everyConsumption 90 days once every 90 days Compared to 49% of to 39% of AgedCompared 18+ consumers aged 18-34 consumers aged 35+

76%

Away-from-Home Monthly + Consumption 42% Aged 18+

Weekly + 42%

76% Monthly +

Getting There: Fly/Drive/Train Flights out of Chicago O’Hare and Midway into Albany, LaGuardia, or Stewart Newburg airports Founded by the Smiley Family in 1869, Mohonk Mountain House is a Victorian Castle Resort nestled in the Hudson Valley, only 90 miles north of New York City. Surrounded by 40,000 acres of pristine forest, the National Historic Landmark resort offers farm-to-table cuisine and an award winning spa.

Accommodations include rooms, suites and, cottages Guest rooms feature timeless furnishing inspired by their rich history at the turn of the 20th Century. Each room has been carefully maintained to preserve the unique architecture of the Mountain House.

Overnight rates at Mohonk Mountain House include charming accommodations, three meals, Afternoon Tea and Cookies and most resort activities. For more info visit – mohonk.com

Upcoming Events

Halloween Haunts & Happenings Oct. 2628, 2018 - in the Victorian castle featuring frightening festivals, campfires, a costume ball, trick or treat and more (check for availability –space is limited) Thanksgiving Celebration Nov. 19-25, 2018 - embrace the season of gratitude, celebrate with loved ones Midweek Winter Getaway Nov.25, 2018 –April 25, 2019 - renew yourself this season with a Midwest getaway to a Winter Wonderland. Rates per person, per night based on double occupancy. Subject to availability and valid Sun.-Thurs., excludes holiday time periods.

Gingerbread Competition Dec. 9, 2018 annual completion in Mohonk House The Spa – 30,000 square feet spa wing Includes 16 treatment rooms, relaxation verandas, a solarium, outdoor heated mineral pool, an indoor heated pool, Eucalyptus steam room, fitness center, and yoga/ motion suites along with a day rock sauna.

Treatments include skin care, facials, massage, energy therapy and more.

Activities include ice skating, rock-climbing and 85 miles of trails for seasonal biking, mountain biking, snowshoeing and cross-country skiing. The grounds feature exquisite gardens, a nine -hole golf course, tennis courts and stables for horseback riding and horse drawn carriage rides.

Mohonk Mountain House is a stunning resort offering the beauty of all the seasons.

They even offer Day Guest Packages which allow you to explore hiking trails take a tour of the Victorian Gardens and enjoy some evening entertainment. Mohonk Mountain House is located at 1000 Mountain Rest Road in New Paltz, New York. For more info, visit mohonk.com

“I’d like more restaurants to offer sandwiches featuring Weekly plant-based proteins.” Agree & agree completely. + 30%

30%

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Food Industry News® October 2018

cosponsorships now available

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Wednesday November 7th, Moretti’s Chicago (Edison Park) 5 PM to 8:30 PM

Special Guest Speaker: Scott Weiner

Founder and Partner of Chicago’s Famed Fifty/50 Restaurant Group Scott’s restaurants include The Fifty/50, Apogee, Homestead, Birkshire Room, Portsmith, Leviathan, Bunny Slope Chicago, The Sixth Bar, Roots Handmade Pizza, Westtown Bakery, Bodega Drinks and Snacks, and others on the way! www.TheFifty50Group.com

Meet Chicagoland’s Top Brands Wednesday November 7th, Moretti’s Chicago (Edison Park)Exhibiting At Our Event: Become a cosponsor and serve your products, meet buyers, strengthen your network and increase your personal contacts with industry professionals.

Cosponsorships are $500, and will sell out.

Please respond ASAP to guarantee your spot.

Cosponsors Receive: 1. The ability to have your food products served at the event (OPTIONAL) 2. An optional “marketing station” to engage prospects and contacts 3. Recognition and branding in the ads promoting the event 4. Recognition and branding on the TV monitors during the event

Contact: Cary Miller 847-699-3300

For Sponsorship Information, Call Cary Miller: 847-699-3300 Or Davy Kusta: 708-439-1155

We Have the To Reserve Your SHMOOZEFEST Cosponsorship Spot, perfect Call Davy Kusta 708-439-1155 marketing piece

Adelaide design specializes in making small quantity custom design patio umbrellas for you restaurant, café, hotel outdoor bar.

Umbrellas can be made to any design spec or size with the best print capapbilities in the industry.

For more info (872) 256-2970 quotes@adelaidedesign.net

* Minimum orders start at 3 umbrellas.

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9/13/18 3:12 PM

T:10.5”

The label says Ken’s.

But it’s got

YOUR NAME all over it.

T:13”

CHEFS TAKE PRIDE in bringing more to the table.

And putting their own signature on everything they serve. That’s why Ken’s offers 18 different kinds of Ranch dressing. To help chefs create

18 kinds of Ranch dressing for every kind of chef.

the kind of dishes that satisfy their customers’ own unique tastes. For over 75 years, that’s how Ken’s has done business. Delivering exactly what our customers want, when they want it.

To meet the needs of their customers.

We’re available everywhere. Just ask.

Get a taste of what’s to come at kensfoodservice.com. Or order by calling 800-633-5800.

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