Green City Market – Connecting Chefs, Farmers, and Communities
Part of what makes Chicago an exceptional food city is not only its culinary talent, but also chefs’ and restaurant owners’ access to local farmers, locally produced food, and sustainable resources that will support communities for generations. The Green City Market is dedicated to strengthening these connections with a centered approach that helps the food industry know where their food comes from while linking buyers directly with farmers.
By uplifting growers and producers committed to environmental stewardship and the responsible treatment of animals, the market has become nationally
recognized for its food activism and leadership in the slow food and local food movements. Today, Green City Market supports more than 65 sustainable farms, has donated over 13,000 pounds of food to local pantries in 2024, and continues to help chefs improve the quality of what they serve to their communities.
The organization’s premier annual event is the Green City Market Chef BBQ, bringing together more than 100 of Chicago’s top restaurants, chefs, brewers, winemakers, and mixologists. At this year’s event, 3,100 guests enjoy tasting portions of locally-inspired dishes and craft beverages that highlight ingredients sourced from the
market’s sustainable farmers. More than a barbecue, the event celebrates peak-season flavors while offering vegetarian, vegan, gluten-free, and dairy-free options. As a 501(c)(3) nonprofit, Green City Market’s mission is to secure the future of food by deepening support for sustainable farmers, educating the community about where food comes from and why it matters, and expanding access to locally grown food. Through its commitment to connectivity, collaboration, and sustainability, Green City Market has earned a lasting place in Chicago’s food culture, cementing the city’s reputation as home to one of the best sustainable markets in the country. Green City Market was founded by Abby Mandel, Chefs Sarah Stegner and Rick Bayless. The Green City Market welcomes over 500,000 shoppers in the course of a season.
Bold Flavor, Easy Prep, Tastes Like Chicago!
Xacho: A Fast, Modern Way to Serve Authentic Pozole Rojo and Verde
Balancing authenticity and efficiency has long been a dilemma in food service, but one Chicago-based company is beginning to change that. Xacho is offering a modern day heat and serve solution for authentic Chicken Pozole Rojo and Verde. The company is said to be a unicorn in a space that has remained empty until now. No longer needing to recruit the needed talent and spend hours preparing, restaurants and convenience stores can provide the authentic home experience in as little as 15 minutes. Restaurants can be certain the Pozole will not disappoint with Xacho’s artisan approach that delivers a delicious clean label product. Asked about a favorite, owner Francisco Rodriguez said “This is a hard one to answer. Rojo’s velvety broth and richness is a favorite but the Verde’s fresh, bright broth does an excellent job showcasing the tomatillos and poblanos. I guess it depends on which one the day calls for.” – For samples, see the Xacho ad on page 7.
Big Onion Hospitality Announces Two Openings for Woodie’s Wings
Woodie’s Wings was born out of the kitchen of Woodie’s Flat, the famous, awardwinning wing destination in Chicago’s Old Town neighborhood. Woodie’s Wings will be located within the Gas N’ Wash in Oswego at 1060 Orchard Road, Oswego, IL 60543, and Wheeling at 1900 East Hintz Road, Wheeling, IL 60090.
Char Crust Offers 1-Step Prime Rib for Operators this Holiday Season
Restaurant operators looking to wow guests this holiday season now have a proven way to do it. Char Crust, the seasoning brand trusted by chefs since 1957, is spotlighting its 1-Step Prime Rib for operators nationwide.
With its Original Hickory Grilled and Roasted Garlic Peppercorn flavors, Char Crust makes it possible to deliver a showstopping prime rib in a single step. Operators simply coat the roast before cooking, and Char Crust forms its Signature Crust around the meat, sealing in natural juices while delivering bold, unforgettable flavor.
“This is one of those rare solutions that checks every box,” said Lance Avery, Char Crust’s corporate chef. “It’s easy for the back of house, it delivers consistent results every time, and it gives operators a high-margin holiday feature that customers will come back for week after week.”
The economics are compelling: Char Crust costs just pennies per serving, but operators typically add $1–$5 per entrée when using it, boosting profits on one of the highest margin center-of-plate items of the year.
Al Farber’s legendary Chicago steakhouse, Char Crust’s birthplace, built its reputation on a Famous Roast Prime Rib of Beef and the unique crust that set it apart. Seventy years later, Char Crust carries that tradition forward for today’s operators.
Char Crust also offers 1-step Beef Tenderloin and 1-Step Roast Turkey solutions. For more information, see the Char Crust ad on page 24.
Fall Dessert Favorites
German Chocolate Cake
Butter-Pecan Gelato
Sea-Salted Caramel Gelato
Carrot Cake
Assorted Biscotti
5-Layer Chocolate Fudge Cake
Rum Cake
Cinnamon-Vanilla Gelato
Pistachio with Nut Gelato
Tiramisu
Turtle Brownies
BLUE TOP DRIVE-IN
8801 Indianapolis Blvd. HIGHLAND, IN 219-838-1233.
When I’m in Northwest Indiana I love stopping by the Blue Top Drive-In. As soon as you pull into the parking lot, you’ll see hot rods from the past and inside there’s all kinds of motif relating to cars, racing and all things automotive. It feels like the type of drive-in you would have visited in the 1950s with car hops, etc. I feel like the staff there really loves providing service to their guests. They have a large menu. I ordered a chocolate milkshake; tall and creamy – along with a burger and fries. Yum!
BRICKHOUSE
BBQ BURGERS & BREW • 1021 N Cummings Lane, WASHINGTON, IL 309-886-3070. Brickhouse offers a menu of BBQ, burgers, pizza and other entrees. They also have a full bar including craft beer and cocktails. It was a nice day, so I sat out on their patio to have my meal. I had their signature Brickhouse burger, which was Swiss cheese, onion strings, BBQ sauce and candied bacon, and chose fries for my side. They offer a variety of BBQ sauces from sweet, to heat. The burger was great and so was the service.
CAPTAIN SHRIMP • 1901 W. Irving Park Rd. CHICAGO, IL 773-244-1008. This place offers a nice selection of fried fish options. It’s ideal for pick up. You can order the fish by the pound. It’s cooked to order and served fresh. My order included fried shrimp and fried scallops. You’ll definitely have to get some sauce for dipping. My favorite is their cocktail sauce. I also tried their Jamaican Jerk Chicken sandwich which had a nice blend of seasoning. You will find hush puppies, fries and chicken on their menu too. The staff there is so nice.
SQUABS GYROS & BROASTED CHICKEN • 2348 N. Mannheim Rd. MELROSE PARK, IL 847-455-5205. Upon walking in, I was taken back by a wonderful aroma – it smelled so good in there. I placed an order to go. I was planning to get a gyros and fries but when I saw the display of broasted chicken and Greek potatoes at the counter, I knew I had to add that to my order as well. The gyros meat was so tasty, and the pita bread was cooked perfectly. I had a combo of potatoes to go with my meal: the skinny fries and the Greek potatoes were yummy. And their broasted chicken was amazing. They have plenty of seating and a large menu with so much to offer.
TAQUERIA INVICTO • 2851 Mannheim Rd. DES PLAINES, IL 224-443-4523. This is a lovely taco joint. You start by placing your order at the kiosk. My drink of choice was the Mango Margarita, - it’s so refreshing. They have smash burger tacos that come with smashed beef, bacon, cheese, onions, lettuce along with a chipotle sauce served in a tortilla. The Al Pastor (pork) Plate with grilled pineapple also came with yellow rice and refried beans. You can pick what kind of sauce you want, there are so many choices that are fresh and delicious.
WALKER BROS. THE ORIGINAL PANCAKE HOUSE 153 Green Bay Rd. WILMETTE, IL 847-251-6000. Breakfast is the specialty of the house. If you love pancakes then you’ll have to check them out. Pancake choices include buttermilk, Blueberry, Banana and Peach just to name a few. They have breakfast combos, eggs, crepes and waffles. I ordered the Classic Pancakes which came with a good-sized portion of whipped butter to slather on top. Pancakes, butter and syrup – plus, a side of their thick sliced bacon. What could be better? Walker Bros. serves a great cup of coffee. They have numerous locations.
Fresh Foods Are Gaining Ground
Fresh food sales are on the rise, driven by strong performance in the meat, produce and foodservice departments, according to the FMI – The Food Industry Association’s “The State of Fresh Foods 2025” report. The meat department is proving resilient amid economic uncertainty, and produce is leading sales while enabling deep shopper engagement. Retailers are prioritizing fresh food, with 42% of sales coming from fresh sections. “Shoppers’ focus on nutrition and health positions fresh foods as a sales driver in food retail moving forward, and it is essential for the food industry to respond and remain focused on cultivating fresh food departments that spur customer engagement and shopping appeal,” said Rick Stein, FMI’s vice president of fresh foods. – Progressive Grocer
Football Stars Open 1587 Prime Steakhouse
Kansas City Chiefs stars Patrick Mahomes and Travis Kelce have opened their steakhouse, 1587 Prime, in Kansas City, Mo. The restaurant, which references the players’ jersey numbers, is located in the Loews Hotel Kansas City, features private dining rooms, a meat display and one of Missouri’s largest wine collections. – Today
Pizza Expo Columbus Oct. 26-27, 2025
The producers of Pizza Today Magazine and International Pizza Expo are bringing the world-class Pizza Expo experience to the Midwest in 2025. Pizza Expo Columbus is coming to the Greater Columbus Convention center October 26-27, 2025 to deliver the same high-quality competitions, education and connections people have come to expect from International Pizza Expo without the need to travel to Las Vegas. Donatos Pizza President and CEO Kevin King was tapped to give the Keynote Address at Pizza Expo Columbus, Ohio.
High Margin Exotic Beverages
and Snacks Hit Chicagoland
Boba Direct has expanded its product line to include a curated selection of exotic snacks and beverages, helping food and beverage retailers, restaurants, and hospitality businesses differentiate themselves with unique offerings.
With more than 20 years of industry experience, Boba Direct recognizes the increasing demand for global flavors and distinctive products that capture consumer interest. The new line features international snacks and specialty drinks not commonly found in mainstream outlets, giving operators an opportunity to surprise and delight their customers.
From rare sparkling beverages to regional delicacies and trendforward packaged goods, each product is carefully selected to create a sense of discovery and encourage repeat business.
“Today’s consumers want more than the standard menu or shelf options – they want experiences,” said a spokesperson for Boba Direct. “Our exotic snacks and beverages give our partners an easy way to deliver that excitement and keep their customers engaged.”
By adding these unique products, Boba Direct builds on its reputation as a trusted partner in the food and beverage industry. This expansion complements the company’s existing portfolio of ingredients, supplies, and equipment, positioning Boba Direct as a one-stop resource for businesses seeking to elevate their product selection.
– Find the Boba Direct ad on page 40.
Crafted Flatzz from Pizza Hut
Pizza Hut has introduced Crafted Flatzz, a line of personal-size pizzas, in 20 countries, starting with the US. The pizzas, which feature hand-stretched crusts and are tailored to adult palates, are priced at $5 each until 5 p.m. in the US. The American offerings include Nashville Hot Chicken, Chicken Bacon Ranch, The Ultimate, Three Cheese and Pepperoni Duo.
– Restaurant Business
Perfect Kabobs Start with EmberGlo Gas Broilers
Kabobs are a flavorful, crowd-pleasing favorite that can elevate any menu, whether it’s tender cuts of meat, vibrant vegetables, or a combination of both. With EmberGlo gas broilers, preparing kabobs isn’t just easier; it’s better.
Their gas broilers use powerful infrared heat to deliver even, high-temperature cooking that locks in flavor and moisture. The open flame enhances the natural char and sear kabob lovers crave without drying out the ingredients. Whether you’re cooking skewers of Kafta, marinated beef, juicy chicken, or colorful veggie blends, EmberGlo gives the control and consistency to get it right every time.
Designed for high performance and durability, EmberGlo gas broilers are ideal for commercial kitchens needing speed without sacrificing quality. Cleanup is simple, operation is reliable, and results are consistently delicious.
Kabobs offer a unique opportunity for customization. Global flavors, seasonal ingredients, and dietary options all shine on a skewer. With EmberGlo gas broilers, you’ll be ready to serve them hot, fast, and with a perfectly flame-kissed finish that brings out the best in every bite. You can see the Emberglo ad on page 24.
Chipotle Targets Gen Z Students
With its new Chipotle U Rewards program, Chipotle Mexican Grill is appealing to Generation Z college students with exclusive rewards and surprise offers with significant milestones and events in the academic calendar, such as game days and graduations. The program’s digital-first approach, and partnerships with brands like Urban Outfitters, which has created a limited edition collection of dorm merchandise.
Made in America: The Truth Behind Food Service Equipment Manufacturing
In today’s competitive food service equipment market, the “Made in USA” label has become increasingly complex. Many manufacturers claim American production while sourcing components from overseas suppliers, then assembling these foreign-made parts domestically. This practice, while technically legal under current labeling regulations, raises questions about what truly constitutes American manufacturing.
The reality is that numerous food service equipment companies rely on global supply chains, importing critical components from Asia and other regions before final assembly in U.S. facilities. While this approach may reduce costs, it often compromises quality control and undermines the traditional values associated with American craftsmanship.
However, some manufacturers maintain genuine commitment to domestic production. Prairie View Industries (PVI-Manufacturing) stands apart in this landscape, priding itself on authentic American craftsmanship. Unlike competitors who merely assemble imported components, Prairie View Industries ensures that all products are truly made in the USA, from extruded materials through final production.
This commitment to genuine American manufacturing means superior quality control, supporting domestic jobs, and maintaining the high standards that American-made equipment has historically represented. For food service professionals seeking authentic American craftsmanship, the distinction between assembled and truly manufactured products has never been more important.
Learn more about Prairie View Industries’ complete line of American-made food service equipment at www.pvimanufacturing.com. For partnership opportunities, contact Ferry Diaz at Ferry@pviramps.com. You can see their ad on page 4.
Electrify Your Events with Lakeside Electric Portable Bars
Transporting a fully loaded portable bar over long distances through crowded convention centers, hotel lobbies, or casino floors can be a challenge. Uneven surfaces and tight corners only add to the difficulty. However, new innovations in portable bar design are simplifying this task.
The Lakeside Electric Portable Bar and Back Bar are built to ease strain on staff. A battery-powered hub motor provides power assistance, making it easier to move bars across long distances or uneven terrain. Ergonomic thumb throttles allow precise speed control, while emergency stop buttons ensure safety. Fast-charging, hot-swappable batteries provide extended use, making these bars ideal for busy events.
Together, the portable bar and back bar work in unison to streamline service and reduce labor demands. The portable bar includes open storage, fixed speed rails, and 40-lb. ice bins with drains, while the back bar offers secure, lockable compartments for additional storage. This pairing ensures everything needed for service is easily accessible and mobile, cutting down on trips and setup time.
For more information, ask your equipment and supply sales representative. Lakeside Manufacturing, based in West Milwaukee, Wisc., is renowned for its innovative, reliable stainless steel equipment solutions for the foodservice and healthcare industries.
BOOKSHELF
Come On Over
Author: Jeff Mauro
Publisher: William Morrow Cookbooks
ISBN-13: 978-0062997081
Bursting with personality and mouthwatering dishes, this is a cookbook for family and friendly gatherings from celebrity chef Jeff Mauro, co-host of Food Network’s The Kitchen.
When Jeff Mauro was growing up in his big Italian American family in Chicago, his mother would often be on the phone talking to cousins, aunts, uncles, grandparents, and family friends. Her favorite phrase? Come on over! When Jeff heard those three words, he and his siblings knew company was coming and there would be good food to accompany their visit. A boy who loved to eat and make people laugh, Jeff was in heaven.
Now the host of the Emmy-nominated The Kitchen on Food Network, Jeff still loves entertaining with his family. For Jeff, there’s no better way to create shared memories than over a good meal. In Come on Over he invites everyone to share in the fun, providing delicious recipes for all occasions, from game day to birthdays to brunch, along with fun stories from his life. Whatever the get-together, Jeff has the perfect food to make it memorable – and make everyone feel like family.
Overflowing with Jeff’s big personality, celebration-ready food for friends and family, and gorgeous food and lifestyle color photographs, this laugh-out-loud-funny cookbook will inspire you to pick up the phone and invite your favorite people to share good times, eat good food, and make wonderful memories.
TEX-MEX REIMAGINED with Kikkoman
Introducing Kikkoman® Gluten-Free Orange Sauce. Made with Kikkoman Gluten-Free Non-GMO No-PreservativesAdded Tamari Soy Sauce, orange juice concentrate and select seasonings, it takes the guesswork out of making perfect orange chicken, and it’s ready to use as a sauce, glaze and condiment for stir-fries, appetizers and more.
Easy Menu Ideas
Mojo-Style Pulled Tacos with Orange Sauce: Thaw pulled pork in the refrigerator. CCP: Hold cold at 41°F or below. Reheat pulled pork according to package instructions. Heat to a minimum of 135°F. Drain any excess liquid.
Combine Kikkoman Gluten-Free Orange Sauce, orange juice, lime juice, olive oil, garlic, cumin and Kosher salt in a saucepan. Whisk to combine dried spwices.Bring the mixture to a boil and allow to cook for 1 minute. Remove from heat.
Combine 1 quart of the sauce to 5 pounds of the pulled pork and mix well. Hold and serve hot at 135°F or above.
NOW REPAIRING SLICERS
“The
– William Bernbach
Mr. Zee’s II, is a longtime neighborhood favorite at 4356 N Central Ave in Chicago. Known for blending authentic Greek flavors with American comfort food since 1991, this family-run spot has something for everyone.
The Gyros Sandwich is the star –tender, flavorful meat wrapped in warm pita with fresh tomatoes, onions, and creamy tzatziki. For heartier appetites, the Half Chicken shines in either smoky BBQ or zesty Grecian style, paired with soup or salad, rice, oven potatoes, and garlic bread. Other “must-tries” include the juicy Chicken Kabob Plate and the savory Chicken Leg Quarters.
Beyond the meats, the Super Greek Salad offers a fresh mix of romaine, tomatoes, cucumbers, feta, dolmades, and house vinaigrette. For American comfort, the Full Slab Ribs are falloff-the-bone tender with smoky
BBQ sauce, fries, and garlic bread. Vegetarians will love the homemade Spinach Pie Dinner, a flaky spanakopita with spinach, feta, and sides, as well as their homemade soups.
From gyros to ribs, Mr. Zee’s II delivers hearty, flavorful meals at a nice price point, that keep locals coming back.
• Offering Beautiful and Delicious Desserts for Every Menu.
• On-Trend Innovative Desserts.
• Delivered Fresh, Directly to Your Kitchen!
• Cakes, Pastries, Grab-and-Go, and Savory Items.
• Mile-High Family-Style Restaurant Cakes and over 300 other items available, many pre- sliced.
Direct-to-Store Delivery in the following States and Areas: Illinois, Wisconsin, Michigan, Indiana, Iowa, Missouri, Kansas City, Cleveland, Ohio, Kentucky
German Chocolate Cheesecake
Lotus Cheesecake
Mocha
White Chocolate Raspberry Mousse
Chocolatina
Chocolate Chip Cheesecake
Coconut Custard
Cannoli Cheesecake
This fall, Nestlé Toll House is serving up a delicious play for football fans and baking enthusiasts alike with New Nestlé Toll House Milk Chocolatey Flavored Football Morsels. Perfect for cookies, cupcakes, snack mixes, and more, these football-shaped morsels inspire creativity and team spirit.
This years Pepsi “Tailgate Crashers” features NFL icons Josh Allen and Justin Jefferson suiting up in Pepsi blue to show fans that tailgating deserves Pepsi. Whether you’re flipping burgers, grilling brats, or diving into wings, Pepsi is the ultimate partner for every bite.
Tired of Running Out of Gas?
Never run out of Beverage Gas with our “Auto-Refill” program. Streamline and save time. Leave the gas to us! Convenient! You don’t need to be present. We can refill you from outside your building.
• 7-Day Service.
• We can refill your gas during “Off-Hours”!
• Patio Heater Propane Tanks Also Available.
Challenges Facing Food Manufacturers
For many food manufacturers, finding the right path to market is becoming increasingly difficult. A common strategy is to hire brokers to represent their products to distributors and suppliers. Yet, brokers must devote most of their time and resources to the larger, more established brands that generate the bulk of their income. Smaller or emerging brands are left struggling for visibility, with little chance of being presented to buyers during cold calls or new opportunities. This imbalance creates frustration across the supply chain. Manufacturers press their brokers to do more, but many of the lesser-known lines remain overlooked. It is not unusual for a brand to go 10 to 12 months without activity. Then, once the manufacturer signals that it may move to a new broker, the existing broker suddenly responds with a flurry of sample requests in a last-minute effort to keep the line.
For food service buyers, these dynamics are often hidden, even though they shape which products ultimately reach their attention. To overcome these challenges, many manufacturers are finding it essential to invest in visibility outside the brokerage system. Industry platforms such as Food Industry News and its events and directories provide buyers with direct access to brands, giving manufacturers an additional path to market and ensuring quality products do not go unnoticed.
CHEF PROFILE
Lucca Osteria & Bar
1415 W.22nd Street
City: Oak Brook
Federico Comacchio
Birthplace: Lodi (Italy)
Current Position: Executive Chef
First Foodservice Job: Cook
Favorite Food: Regional Italian cuisine
Awards/Honors: Best new Italian restaurant in Chicago for the Italian food guide Gambero Rosso with 3 Forks with Gioia Ristorante e Pastificio
Memorable Customers: Jimmy Carter, Bill and Hillary Clinton, Joe Biden, Mariah Carey, Don King, Michael Bolton, Tony Kukoc, Scottie Pippen, George Lucas, Ralph Fiennes, Riccardo Muti, Alec Baldwin, Zubin Meta, Janet Jackson
Worst Part of Job: The worst and the best is that we are judged for every single dish; we always have to prove our capacity and talent
Favorite Food to Prepare: I love to study old Regional Italian recipes and refresh it or redo it
What part of the job gives the most pleasure? Teaching young cooks
If you couldn’t be a chef, what would you be and why? Carpenter
What was the best advice you ever received? Do not wait until tomorrow for something you could do today Where do you like to vacation? Everywhere. Discovering should be the first instinct of a chef
What do you enjoy most about FIN? It’s very positive and makes people happy.
Lucca Osteria & Bar in Oak Brook, IL is a warm and stylish Italian restaurant with a large dining room, bar, and lounge, specializing in rustic northern Italian dishes. Created by chef Claudio Ulivieri, who grew up near the Italian city of Lucca, the restaurant reflects his deep-rooted passion for rustic northern Italian cuisine. Partners Steven Hartenstein and Chef Claudio Ulivieri are veteran restauranteurs with over 40 years in the business. Their goal for Lucca is to be sociable and welcoming, with guests experiencing their take on warm hospitality during every visit.
“Hospitality is almost impossible to teach. It’s all about hiring the right people.”
– Danny Meyer
L to R: Chef Federico Comacchio, Partners Steven Hartenstein and Chef Claudio Ulivieri
UPTO40%OFF RETAILPRICE
Discover Your Statement Chair
Our exclusive dinings chairs are a stunning blend of innovative design and luxurious comfort. Each available in a range of colors to enhance your brand and aesthetic.
Ithaki Estiatorio Restaurant Aims to Reignite Greektown Dining Scene
Forte Hospitality, the team behind Lincoln Park staples Sapori Trattoria and Butcher and the Bear, is launching its third concept: Ithaki Estiatorio, a modern Greek seafood restaurant that just opened in Chicago’s Greektown. For founder Kosti Demos, the project is deeply personal – just steps from where his family once ran the beloved Costa’s restaurant. With Greektown’s dining scene reduced to just two Greek establishments from a peak of eleven, Demos sees Ithaki as both a tribute to his heritage and a catalyst for neighborhood revival. Strategically positioned near booming areas like the West Loop and UIC, he believes Greektown is poised for a comeback as a vibrant culinary destination.
Ithaki Estiatorio aims to showcase contemporary Greek cuisine, moving beyond nostalgic Greek American fare to highlight fresh, regional flavors from modern Greece. Culinary Partner Saul Ramos, along with an Executive Chef from Greece, will lead a menu featuring Mediterranean-sourced ingredients, woodfired whole fish, house-made pita, and an extensive Greek wine and spirits selection. The 5,500-square-foot restaurant, designed with Mykonos-inspired elements, will include an open kitchen, a 30-seat bar, and a future downstairs cocktail lounge. Led by Forte’s neighborhood-driven team, Ithaki is not just a new restaurant, but the opening act of a broader effort to rejuvenate a historic Chicago neighborhood.
Emily Grace Jonathan
Albert
Isabella Balthazar
Rich coffee cheesecake made with natural whiskey flavor, topped with housemade chocolate ganache spiked with real Irish Whiskey! It’s baked on a fudgy brownie and handsomely hand-decorated with brown sugar whipped cream and a shiny coffee glaze.
Four Seasons Hotel Chicago announces the appointment of Brent Balika as its new Executive Chef, including leading the hotel’s contemporary American concept, Adorn Bar & Restaurant. A Chicago-area native with nearly three decades of culinary experience, Balika joins the iconic Gold Coast hotel from RPM Steak, where he served as executive chef, bringing his signature focus on seasonality, simplicity, and refined technique to the acclaimed dining destination.
Bob's Red Mill, a leader in the homemade food movement for more than 40 years, is announcing results from a national survey showing that sharing food with neighbors is strongly linked to feeling less lonely. In the last year, over half (54%) of Americans have baked or made food to share with their neighbors, and 55% had a neighbor do the same for them. Not surprisingly, these same people most often reported that they are "never lonely" (53%) and that another benefit is "strengthened trust and relationships" in the neighborhood (56%).
Chicago based Potbelly Corporation, the iconic neighborhood sandwich shop concept, will be acquired by RaceTrac - one of the largest privately held companies in the U.S and a leading convenience retailer in an approximately $566M transaction. Chicago restaurateurs Phil Stefani and Chef Art Smith collaborate on an ‘opportunity of a lifetime’ to lead sole restaurant and exclusive catering services at the Vatican’s Borgo Laudato Si’. Tapped by the Vatican on behalf of Pope Francis, Stefani and Smith have been selected as exclusive culinarians for the project, bringing farm-to-table Italian cuisine with global flavors to the 135-acre papal estate. Cider Donut Day is October 10, 2025, continuing a celebration dedicated to one of autumn’s most beloved treats. Presented by The Underground Donut Tour and Belshaw, two brands united by their love of donuts and community, Cider Donut Day shines a spotlight on the flavors of fall and the local businesses that bring them to life. EATS—The Equipment, Automation and Technology Show for Food & Beverage has announced that Emmynominated celebrity chef Jeff Mauro will take the stage for a live demonstration at the EATS Kitchen, an exciting show floor feature debuting October 28–30, 2025 at McCormick Place in Chicago. Night of the 1,000 Jack-O-Lanterns will be held Oct. 8-26, 2025 at the Chicago Botanic Gardens in Glencoe, Illinois Walk an eerily enchanting path, aglow with artist-carved pumpkins featuring glowing tributes to Chicago sports teams, plant monsters, famous vampires, and more. Pickleball Kingdom, the world’s largest indoor pickleball entity, announces its newest facility coming to 1700
Orchard Gateway Blvd, North Aurora, IL. The state-of-the-art facility, which will span 35,897 square feet and feature 10 professional-grade indoor courts, is targeting an opening in midDecember 2025. PickleRage – a premier indoor pickleball club franchise, expands into Arizona and Illinois with six new franchise agreements. With these signings, PickleRage is entering Arizona and Illinois for the first time, while further strengthening its presence in Alabama, Florida, Ohio and South Carolina. Pinball Expo is the brain child of Rob Berk who grew up playing pinball. Celebrating 41 Years, Pinball Expo is coming to the Renaissance Schaumburg Convention Center Hotel at 1551 N. Thoreau Drive in Schaumburg, IL on Oct. 15-18, 2025. Are you planning to celebrate Oktoberfest in Chicago and need a little help bringing all the traditional German favorites to the table? Tasty Catering has you covered with authentic Oktoberfest catering in Chicago that brings the flavor of this beloved international celebration to our fair city. Available now through Oct. 31, 2025. PLMA is gearing up for another record-breaking event. Its 2025 “Store Brands Marketplace” Private Label Trade Show will be held Nov. 16-18 at the Donald E. Stephens Convention Center in Chicago, and will feature more than 35,000 food and nonfood products, 3,100 booths, and 2,000 exhibitors representing 65 countries. The NACS Show brings together convenience and fuel retailing industry professionals for four days of learning, buying and selling, networking and fun, all designed to help participants grow their bottom line. The NACS Show will be held October 14-17, 2025 at McCormick Place in Chicago.
Ideal for: Gyros, Shawarma, Al Pastor
Many sizes to fit your volume and space
Natural Gas, Propane 110v, 208v and 240v models
Made in the USA since 1972
Family owned and operated
UL Listed models available
Built for long-lasting durability under heavy use
Don’t Forget the Super Gyros Knife!
Two models to choose from for consistent slicing every time.
Chef Emmanuel Palmas Lozada Joins Ritz-Carlton
The Ritz-Carlton, Cleveland is pleased to announce the appointment of Chef Emmanuel Palmas Lozada as Pastry Chef, bringing with him nearly two decades of international culinary expertise and a passion for pastry artistry. The accomplished pastry chef brings international flair, refined technique, and nearly 20 years of experience to the luxury property’s culinary team.
Caputo Cheese Fresh Mozzarella Recipe Ideation
Jason Herbert, ACS CCP Corporate Chef, Lead Cheesemonger
Fresh mozzarella is an incredibly versatile ingredient. With a soft texture, mild clean and milky flavor, and a variety of shapes and sizes to choose from, it can be incorporated into every part of your menu. Beyond the traditional favorites of basil and tomato, fresh mozzarella’s flavor is milk and a pinch of salt and can be paired with sweet, spicy, roasted, grilled, and baked dishes.
Savory
• Spicy Olive & nduja tapenade crostini
• Caponata and arugula salad plate
• ‘Bloody Mary’ salsa: diced tomato, finely diced celery and pickle, horseradish, lemon
• Ratatouille avec Mozzarella
Sweet
• ‘Aperol spritz’ syrup, blood orange marmalade
• Peach/chili jam with crushed hazelnuts strawberry & white balsamic ‘preserves’ with crushed vanilla wafers, balsamic glaze
• ‘Cookies & cream/Oreo/ stracciatella’ crushed chocolate wafer cookies
• Spumoni (pistachios, cherries, gianduja chocolate)
• Mortadella & micro arugula with crushed pistachio
• Maccheroni e Fromaggio con Fior di Latte (fresh Mozzarella) e pancetta
• Oven roasted cherry tomato, broccoli raab & olives
• Blueberry & lemon curd with graham crackers
• Blackberry & peach ‘cobbler’ with oatmeal brown sugar streusel
• S’mores – Nutella, fresh mozzarella & graham crackers
• Mango with Chamoy & tajin
• Raspberries & lady fingers
• Grilled pineapple & Caramel
– See the Caputo ad on page 25.
AROUND CHICAGO With VALERIE MILLER
Luella’s Southern Kitchen Reopens in Albany Park with a Fresh Take on Southern Brunch
One of Chicago’s most beloved dining gems is back – this time with a brand-new space, renewed vision, and a menu that wakes up your soul. Luella’s Southern Kitchen, the acclaimed Southern-inspired restaurant from Chef/Owner Darnell Reed, reopened at its new permanent location at 4114 N. Kedzie Avenue in Albany Park.
Open Wednesday through Sunday from 8 a.m. to 2 p.m., the new Luella’s will serve breakfast and brunch only, a bold and exciting shift for the restaurant that helped define Chicago’s modern Southern food scene. The restaurant seats 54 guests including an eight-seat bar. There’s an outdoor patio in the rear, seating 41. Street parking is available.
“This is a full-circle moment,” says Chef Reed. “I’ve come home in more ways than one, owning the building, deepening roots in the community, and focusing on soulful food made from the heart. Brunch is the perfect canvas to tell those stories.”
A Love Letter to the South – On a Plate. Luella’s Southern Kitchen is named for Reed’s greatgrandmother, Luella Funches, whose cooking first inspired him as a child. “She showed me how food could bring people together,” he recalls. A self-described “Southern chef raised in Chicago,” Reed brings warmth and authenticity to every dish.
Whether you’re a longtime fan or first-time guest, Luella’s hits all the right notes. The everpopular Chicken & Waffles, served original or Nashville-style using farm-raised chicken from Harrison’s Poultry in Glenview, is back and better than ever. The signature Shrimp & Grits returns in a bold new form: Crab-Stuffed Shrimp with Smoked Grits and Maque Choux – a deeply satisfying reimagining of a Southern staple.
From Fine Dining to Front Porch Vibes : Chef Darnell Reed is no stranger to acclaim. A proud graduate of Chicago’s Washburne Culinary Institute, Reed rose through the ranks to become Executive Chef at the Conrad Chicago before launching Luella’s Southern Kitchen in 2015. Within months, his Lincoln Square restaurant garnered praise from Food & Wine, the Chicago Tribune, Eater, and Thrillist for its heartfelt, elevated take on Southern cuisine.
Yet Reed’s mission remains deeply personal: “I want people to eat something that reminds them of home – even if they’re nowhere near it.”
Luella’s Acclaim: Since its debut, Luella’s has earned a lot of local love. Chicago Magazine named it the Best New Southern Restaurant in 2015. Luella’s was featured on the popular PBS series Check Please! and praised widely for its role in elevating Black culinary traditions.
Luella’s has been a James Beard Award semifinalist in the Great Lakes region and a Michelin Guide Bib Gourmand recipient, three times, recognizing its excellence in quality and value.
Closed on Mondays and Tuesdays, the schedule allows Reed and his close-knit team to focus on quality, consistency, and care – values that define both the food and the experience. The new space, formerly El Alebrije, has been transformed into a warm, rustic-chic gathering place where every detail reflects the generous spirit of Southern hospitality. For more info visit: luellassouthernkitchen.com
Photos: Cindy Kurman
Cybersecurity: A Top Issue for Food and Beverage
A survey by IFS has found that almost 40% of food and beverage companies view cybersecurity as their biggest challenge, with recent cyberattacks on Dole, Sysco and Mondelez International highlighting the issue. The survey also found that fewer than 10% of respondents consider themselves digital leaders, with most falling behind in digital transformation. Companies are increasingly prioritizing agility, quality and reduced carbon footprints, moving toward localization strategies with the help of AI-driven demand planning.
– Automation World
Cut Fresh Foods Helps Food Service Operators and Retailers Improve Food Safety and Reduce Employee Injuries
In today’s food service and retail environment, high labor costs and the challenge of maintaining quality make it smart to use as many high quality pre-cut and processed products as possible. These products help businesses deliver consistent culinary excellence while controlling expenses.
For more than 15 years, Milwaukee-based Cut Fresh LLC has been a trusted partner for operators and retailers throughout the Midwest. The company specializes in custom processing all types of fresh fruits and vegetables, always starting with the highest quality produce. Their precut and pre-processed products give customers greater freshness, cleanliness, and consistency while reducing labor needs and the risk of employee injuries in the kitchen. Cut Fresh distributes directly across the Midwest and also works with distributors. They have the ability to private label, white label, and create custom products to meet any chain’s standards. The company’s products are kosher and backed by several food safety certifications, making them one of the safest choices for pre-cut produce.
To learn more about how Cut Fresh LLC can help improve efficiency and food safety in your operation, see their advertisement on page 3.
Gordon Ramsay
Chili’s Sees Significant Growth
Chili’s experienced a notable 23.7% rise in same-store sales during the most recent quarter, a result that management attributes to strategic marketing efforts and value-driven offers. Social media influencers have also played a key role in driving new business to Chili’s, said CEO Kevin Hochman. He highlighted the importance of allowing influencers creative freedom, noting that both paid and organic posts have generated positive buzz online. Many customers also share their own experiences at Chili’s, amplifying wordof-mouth marketing and enhancing the restaurant’s online presence.
– Source: CNBC
Eggs Up Grill, a neighborhood favorite and the fastest-growing “better breakfast” restaurant franchise in the country, opened in Kingsport, Tennessee, its 100th restaurant. Owned and operated by local franchisee Ken Bates and his son, Ethan, the new location will bring fresh-made breakfast, brunch and lunch to the community. Everhome Suites, the midscale extended stay brand from Choice Hotels International, Inc. continues to grow its nationwide footprint with the opening of seven new properties across diverse and strategic markets in the United States. Choice Hotels now has 17 Everhome Suites open, 16 under construction, and 45 in the pipeline. The brand is on track to have nearly 25 hotels open by the end of the year. Halal Food Market Size is predicted to attain $7450.9 Billion by 2032Allied Market Research. Food labelled as halal indicates that it was prepared in compliance with halal dietary regulations, which cover, moral animal husbandry and slaughter, abstaining from alcohol, and avoiding products derived from pork. Hilton Hotels & Resorts announced the opening of Hilton Arlington Rosslyn The Key, a landmark hotel poised to welcome a new evolution of hospitality for Hilton’s flagship brand.
Located in Arlington, Va. at the base of the iconic Francis Scott Key Bridge and rising 36 stories above the Potomac River. Nestlé Professional Solutions and TOMA, the Latin culinary brand created by acclaimed actress Sofía Vergara and her son, Manolo Gonzalez Vergara, have partnered to bring bold, authentic Latin flavors to foodservice with the launch of a new Empanada line. Playboy announced it will relocate its global corporate headquarters from Los Angeles to Miami Beach, reflecting the company’s commitment to
aligning with one of the nation’s most dynamic, culturally relevant, and business-friendly cities. The Halal Guys, announced the launch of its expanded franchise program as part of its global growth strategy. The Halal Guys is strategically expanding its presence both in the U.S. and internationally and is seeking experienced restaurant operators eager to grow their portfolio with a popular brand that boasts a loyal following and unique cuisine. Two Wisconsin powerhouses are joining forces. Carbliss, the Nation’s fastest growing beverage company (Inc.5000) from Plymouth, Wisconsin, has officially partnered with the Green Bay Packers as the team’s newest partnership. Carbliss was founded in 2019 by husband and wife duo Adam and Amanda Kroener. Yaamava’ Resort & Casino at San Manuel has earned the #1 “best” title in three USA Today 10 Best Readers’ Choice Awards categories: Best Casino Outside of Las Vegas, Best Casino Hotel and Best Casino Restaurant for The Pines Modern Steakhouse. Palms Casino Resort, the sister property of Yaamava’ Resort & Casino, was named Best Casino in Las Vegas. White Castle, America’s fast-food pioneer and the company behind The Original Slider, made a monumental announcement. For the first time in its 104 years, the family-owned business is opening a restaurant in Texas. The new Castle in The Colony is scheduled to open in 2026. Woodman’s 20th store, located between current Woodman’s locations in Kenosha, WI and Oak Creek, WI, recently opened to the public in Racine, Wisconsin. The store builds on Woodman’s storied history of largescale stores, with retail space alone eclipsing 100,000 square feet.
Hyatt Boosts Its “Roots to Reunion”
Following a successful debut in 2024, the Destination by Hyatt brand is expanding its “Roots to Reunion” program, designed to help multigenerational families Discover Differently. Now available at 10 true-to-place properties from California to the United Kingdom, the program offers curated itineraries, on-site Family Travel Experts, and immersive experiences tailored to every kind of gathering. Whether celebrating milestones or simply reconnecting, families can explore more destinations together.
Rosina Expands to Meet Consumer Demands for Quality Proteins, and Ready-to-Eat Options
Rosina Food Products, headquartered in Buffalo, New York is “Rolling Ahead” as it continues to expand and innovate in the Italian food sector. The second generation family-owned frozen meatball and filled pasta manufacturer is expanding its protein plant to meet rising demand, reflecting strong consumer interest in its highquality offerings.
The 63-year-old company consistently launches new private-label products, equipping distributors with solutions tailored to their customers’ needs. In addition to this, its presence continues to grow alongside some of the nation’s largest food retailers, with its Rosina & Celentano branded products filling the freezers at giants like Walmart, Publix, and Wegmans.
With Italian food experiencing a renaissance – social media engagement up 9%, imports rising 8%, and fresh pasta sales up 7% – Rosina is leading the charge, investing significantly in manufacturing capacity and capabilities, quality people, marketing, and innovation, to bring their best to the table. Rosina is also expanding into new channels. The introduction of Rosina Rollers targets the roller grills at convenience stores with ready-to-eat options, while early efforts in K–12 programs aim to bring its products to school cafeterias nationwide. With continued investment in growth and innovation, Rosina shows no signs of slowing down. At its core, the company remains guided by family values and delivers consistent, highquality products that bring people together, truly “For the love of family.”
– See the Rosina ad on page 3.
Pillsbury’s Funfetti is bringing frightful fun to kitchens this Halloween season with the launch of the Pillsbury Funfetti Spiderweb Swirl Fudge Brownie Mix. This limited-edition offering is a delicious way to celebrate spooky season with a marshmallow twist that’s both wickedly creative and devilishly easy to make.
Marco’s Expands with 40 New Stores
ELECTRIC NATURAL GAS ALTERNATIVE ENERGY
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Marco’s Pizza, one of the nation’s fastestgrowing pizza brands, celebrates a powerful first half of 2025, marked by 41 new store openings, strategic international momentum, and continued investment in franchisee performance. If current trends continue, the brand is poised for a 28% year-over-year increase in new store openings – reinforcing its strength in a highly competitive market.
Viewers and legions of Harry Potter fans are in for a treat as Food Network’s Harry Potter: Wizards of Baking returns for a magical new chapter this holiday season. Premiering November 2 at 8pm ET/ PT on Food Network, the series will stream the next day on HBO Max and discovery+, and will roll out globally with additional info to follow on international dates and times. Chapter Two will feature even more spellbinding creations, enchanted elements and baking wizardry as a new field of competitors embark on the experience of a lifetime.
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Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY
Professionals dedicated to their craft – and to serving the food industry. These are companies you can trust to deliver excellence
This is a picture of one of the hardest working women I know and she’s been working in the food, hospitality and travel industry since the age of 16. After her first job at a hot dog stand, she entered the grocery business at 16 (a job that lasted for 40 years) while simultaneously working part-time in both travel and at Food Industry News. Today, she serves as our second-generation publisher, following her father, Jim Contis, who led the paper for more than 25 years. Like all of us in the industry, Valerie is here to serve and she does it with grace, dedication, and heart every single day. You may reach her at 847-699-3300.
Dean, Nicole, and helper Kara Ciluffo are with Accurate Scale Company, Chicagoland’s leader in food business scale maintenance, repairs, installations, and calibration. The company services all types of scales used in food plants, warehouses, manufacturing, and processing facilities, with a large fleet of technicians ensuring equipment stays accurate and compliant. Because Accurate Scale has the regions’ largest parts inventory of more than 25 brands of weighing systems and equipment, they are able to secure parts no longer available. This is especially helpful for food plants where outdated equipment is maintained and still in operation. Businesses can turn to Accurate Scale for personalized service and precision. See them in our guide under Scales: Sales & Repair.
Childhood friends Luca Bellavia and Mattia Carelli grew up on a mountainside in Italy and are the driving forces behind Beca Imports in Morton Grove, IL. Passionate about authentic Italian cuisine and the artisans producing products for chefs, they travel across Italy seeking the finest organic products and directly import and distribute them in the United States. They give chefs and culinarians direct access to regional specialties that showcase Italy’s rich culinary heritage.
Tony Migacz is a second-generation meat man now driving the family-owned Cheesewich brand, known for its high-protein, gluten-free, keto-friendly snacks. Born from his father’s idea to skip soggy bread and enjoy just the meat and cheese, Cheesewich now offers grab-and-go favorites like Colby Jack & Hard Salami, breakfast wraps, tacos, and meat-andcheese stick combos – perfect for both retail and used as a pre-portioned, convenient way to offer charcuterie in foodservice. The company is based in Hodgkins Illinois.
Dirk Ahlbeck and Bruce Cook are with Albeck & Cook, Certified Public Accountants serving the food industry. Their Chicago based firm works with independent restaurants and groups of all sizes, using deep industry knowledge to help clients improve profitability and run more smoothly. They are nimble and able to provide excellent service Restaurants can turn to Ahlbeck & Cook for trusted financial expertise and guidance
The 2025 Illinois Restaurant Association Golf Classic had a “Carnival on the Course” theme, presented by Jose Cuervo Devil’s Reserve and DoorDash. Over 300 golfers enjoyed 18 holes of golf along with an abundant selection of beverages, plus delicious food and a variety of carnival-worthy games. Steven Hartenstein and Ethan Samson for co-chairing the golf committee, as well as all the sponsors, restaurants, and golfers who participated.
Our September 8th Shmoozefest was a wonderful success, thanks to the incredible turnout of industry professionals, our great co-sponsors, and of course, the very hospitable team at Moretti’s in Edison Park. We are looking forward to seeing everyone at the next event on Monday, December 8, 2025!
Sandwich Loaves
European Specialties
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Chocolate Toppings and Fillings
Buns and Rolls
French and Italian Breads Dinner Rolls
Photo credit: Jeff Brown
McDonald’s has partnered with DoorDash to enable customers to order delivery directly from the McDonald’s website, eliminating the need to download an app. DoorDash will fulfill the orders, expanding its relationship with McDonald’s. The move is designed to increase digital sales and reach customers who prefer using a restaurant’s website for delivery.
– Source: Restaurant Business
35
Years of Hellenic Pride at Annual Taste of Greektown
There was a weekend of Mediterranean magic at the 35th Annual Taste of Greektown took over Halsted Street in Chicago’s vibrant West Loop. Renowned as the heart of the city’s Greek restaurant scene, this iconic stretch of Halsted has been delighting locals and visitors with authentic flavors and lively traditions for decades. The Taste of Greektown welcomed food lovers to indulge in a culinary journey featuring tantalizing dishes and spirited drinks from the neighborhood’s finest Greek eateries. The weekend event culminated with its annual Gyros Eating Contest sponsored by Devanco Foods. Here are pictures from the special event.
Indiana has been named the most affordable state to lease restaurant space in the United States, according to new research from Alto-Shaam, commercial foodservice equipment and technology innovator.
Renowned chef John Kaufmann was awarded the prestigious American Academy Legend Award at the Annual American Academy of Chefs Induction and Awards Dinner, held on July 28 at the Paris Hotel in Las Vegas. This rare and distinguished honor represents the highest recognition bestowed by the American Academy of Chefs, celebrating a lifetime of excellence, leadership, and enduring impact in the culinary world.
To be named a “Legend” is to be recognized for extraordinary talent and innovation, but also for shaping the future of the culinary profession through mentorship, service, and visionary leadership. Chef Kaufmann’s career spans decades of remarkable achievements that have set new standards and inspired countless culinary professionals. Known for his integrity, tireless dedication to the industry, and unwavering commitment to advancing culinary excellence, Chef Kaufmann has left an indelible mark both nationally and globally. His influence reaches far beyond the kitchen, advocating diversity, inclusion, and education within the culinary arts.
Nuggets
All Seasons Orchard located in Woodstock, Illinois is nestled amidst the picturesque beauty of nature. Their orchard is a haven for apple and pumpkin lovers as well as a culinary paradise for those seeking to indulge in the authentic flavors of fall festival food. Autumn is the perfect time for a scenic drive. Enjoy the beauty of the Lake Michigan shore along M-22, perhaps Michigan’s most famous scenic drive, with glimpses of the sparkling lake peeking through the brilliant foliage all along the Leelanau Peninsula shoreline.
Baha Mar, the leading resort destination in the Caribbean, announces four-time Grammy Award-winning writer, producer, multi-instrumentalist, around multi-hyphenate icon and proud Bahamian Lenny Kravitz as this year’s headline performer for The 2025 Bahamas Culinary & Arts Festival Oct. 22-26, 2025.
Be sure to choose a Halloween costume that won’t cause safety hazards; all costumes, wigs and accessories should be fire-resistant. If children are allowed out after dark, fasten reflective tape to their costumes and bags, or give them glow sticks or a flashlight.
Breast Cancer Awareness
Month is an international health campaign that’s held every October known best for its pink theme color. The month aims to promote screening and reduce the risk of the disease, which affects 2.3 million women worldwide.
According to the California Walnut Commission: Eating a daily serving of about one handful of walnuts (40 grams or about 1.5 ounces) with dinner may help improve measures of overall sleep quality and reduce daytime sleepiness in healthy young adults, according to a new randomized controlled trial published in Food & Function.
CKE Restaurants, the parent company of Carl’s Jr. and Hardee’s, announced that its annual
Stars for Heroes fundraising campaign has raised more than $1 million since launching on Memorial Day. The funds support post-9/11 veterans and their families through national nonprofit partner USA Cares, as well as a variety of local charities selected by franchisees. Jack’s Lighted Trail is a brandnew Halloween adventure at Eckert’s Farm in Belleville, IL. Their all-new nighttime walkable trail transforms the farm into a glowing wonderland of lighted pumpkin sculptures, themed photo ops, and immersive surprises around every corner. Get your tickets now, runs – Nov 1st. The National School Lunch Program serves nearly 30 million children every school day. President John F. Kennedy created National School Lunch Week (NSLW) in 1962 to promote the importance of a healthy school lunch in a child’s life and the impact it has inside and outside of the classroom. NSLW25 will be October 13-17, 2025. QuikTrip Corp. is a privately held company headquartered in Tulsa, Okla. Founded in 1958, QuikTrip has grown to a more than $11 billion company with more than 1,100 stores in 20 states. With more than 31,000 employees, QuikTrip has consistently been ranked as one of the top convenience store marketers in product quality and friendly service. Salem Haunted Happenings is a festive celebration of Halloween and fall in New England running annually, October 1-31. Events include a Grand Parade, artisan vendors, family friendly events, costume balls, ghost tours, haunted houses, live music, and chilling theatrical presentations. Southwest Airlines Co. is creating more opportunities for customers to book their vacations with the launch of their in-house packaged vacations product – Getaways by Southwest. These vacation packages offer signature flexibility and benefits that customers want.
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Mechanical 24 Page 32 847-987-9738
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HISPANIC FOOD DISTRIBUTION
B & B Food Services
HOOD CLEANING
Rampro Facilities Services
HOOD EXHAUST & FAN CLEANING
815-834-2621
224-639-6378
Enviromatic Corp of America Page 29 800-325-8476
Olympia Maintenance 708-344-0344
HOT DOGS
Crawford Sausage 773-277-3095
Vienna Beef 773-278-7800
ICE CREAM
Instantwhip Chicago Page 43 773-235-5588
Fox Valley Farms 630-231-3005
ICE CREAM EQUIPMENT REPAIR & SUPPLY
Kool Technologies Page 44 630-483-2256
ICE CREAM-EQUIPMENT & SUPPLY
Kool Technologies Page 44 630-483-2256
ICE CREAM-YOGURT
Instantwhip Chicago Page 43 773-235-5588
ICE MACHINE REPAIR & SANITIZING
Major Appliance Service 708-447-4100
ICE MACHINES
Redco Foodservice Equipment
ICE MACHINES-SALES-RENTAL OR
800-722-5460
Empire Cooler Service Page 12 312-733-3900
Ice Solutions 24 847-987-9738
INSURANCE
Cacciatore Insurance Page 30 312-264-6055
Heil & Heil Insurance Agency Page 09 847-866-7400
Serpe Insurance Page 03 773-871-0809
ISU Northwest Insurance Services 847-310-0400
Society Insurance 888-576-2438
WM Schwartz Insurance/Gus Romas 847-525-2846
INSURANCE SERVICES
Cacciatore Insurance Page 30 312-264-6055
Serpe Insurance Page 03 773-871-0809
INSURANCE UNDERWRITTING
Society Insurance 888-576-2438
INSURANCE-INDUSTRIAL & COMMERCIAL
Cacciatore Insurance Page 30 312-264-6055
Heil & Heil Insurance Agency Page 09 847-866-7400
INTERIOR DESIGN
Ullo Designs 312-296-8556
INTERIOR DESIGNERS
Sarfatty Associates 847-920-1100
INTERNET ADVERTISING
Food Industry News 847-699-3300
INTERNET PROVIDERSCOMMERCIAL
Astound Broadband 312-270-5408
ITALIAN BEEF
Devanco Foods Page 44 847-228-7070
Papa Charlie’s Page 02 773-522-7900
Serrelli’s Foods Page 31 877-385-BEEF
ITALIAN FOOD SPECIALTIES
E Formella & Sons Page 06 708-598-0909
ITALIAN SAUSAGE
Anichini Brothers Page 07 312-644-8004
JANITOR-SUPPLIES
Ramar Supply Co Page 23 708-233-0808
JAPANESE-FOOD PRODUCTS
Kikkoman Sales USA Page 09 630-954-1244
JUICER REPAIR & MAINTENANCE
Up ‘N Adam Service & Supply Inc Page 10 877-876-2326
Berkel Midwest 800-921-9151
JUICERS-FRUIT & VEGETABLES
Berkel Midwest 800-921-9151
KETCHUP
Red Gold 765-557-5500
KIOSKSORDERING & POS
Infi USA 888-857-9831
KITCHEN EQUIPMENT
A D E Foodservice Equipment 630-628-0811
Berkel Midwest 800-921-9151
KITCHEN FLOORING
Sexton Complete Floor Care Page 41 847-827-1188
KITCHEN-EXHAUST SYSTEMS/CLEANING
Enviromatic Corp of America Page 29 800-325-8476
Olympia Maintenance 708-344-0344
LABELS
A-Flex Label Corp/Printing Page 26 630-325-7265
LABOR MANAGEMENT SERVICES
Midway Staffing Page 08 708-397-8800
LAW FIRMS
Tuckey Law Page 02 312-701-2200
LINEN SUPPLY & RENTAL SERVICE
Cosmopolitan Textile 773-254-6100
LIQUOR INVENTORY CONTROL
Sculpture Hospitality Page 21 773-454-1300
LIQUOR LIABILITY INSURANCE
Heil & Heil Insurance Agency Page 09 847-866-7400
Serpe Insurance Page 03 773-871-0809
MAYONNAISE
Columbus Vegetable Oils Page 17 773-265-6500
MEAT PROCESSING EQUIP SALES & SERVICE
Berkel Midwest 800-921-9151
MEATBALLS
Rosina Real Italian Style Page 03 888-767-4621
MEATS -WHOLE PIGS-GOATS-LAMB
Park Packing Company Page 30 773-254-0100
MEAT-WHOLESALE
Anichini Brothers Page 07 312-644-8004
Devanco Foods Page 44 847-228-7070
Fox De Luxe Foods Page 27 847-520-8300
New S B L Inc Page 05 773-376-8280
Park Packing Company Page 30 773-254-0100
Chef’s Quality Meats 708-333-0880
International Meat Company 773-622-1400
MEDITERRANEAN FOODS
Olympia Food Industries Page 13 847-349-9358
MENUS-CUSTOM PRINTED
Accurate Printing 708-824-0058
MEXICAN FOOD PRODUCTS
Xacho LLC Page 07 331-777-0629
B & B Food Services 815-834-2621
MILK
Instantwhip Chicago Page 43 773-235-5588
NAPKINS: CUSTOM PRINTED DISPOSABLE
Naptec Paper
NAPKINS & TABLES CUSTOM PRINTED
846-200-3344
Naptec Paper 846-200-3344
NEIGHBORHOOD MARKETING
LED Billboard Trucks
NITROGEN
312-924-7979
MacCARB Page 12 877-427-2499
NUTS-BULK
Oleic Solutions Page 27 331-214-0436
OIL-SUNFLOWER
Oleic Solutions Page 27 331-214-0436
OIL-FRYING
RTI Restaurant Technologies Inc Page 42 312-504-4565
OILS & FATS-COOKING
Columbus Vegetable Oils Page 17 773-265-6500
RTI Restaurant Technologies Inc Page 42 312-504-4565
OILS & SHORTENING
Columbus Vegetable Oils Page 17 773-265-6500
OILS & VINEGAR
Pastorelli Foods 800-SOS-AUCY
OILS- FILTERING & RECYCLING
RTI Restaurant Technologies Inc Page 42 312-504-4565
OILS-COOKING/BULK
Columbus Vegetable Oils Page 17 773-265-6500
OLIVE OILS
Columbus Vegetable Oils Page 17 773-265-6500
ORDERING TERMINALS
Infi USA 888-857-9831
ORGANIC FOODS
Pastorelli Foods
OVENS-PIZZA
PAPER-PRODUCTS
Ramar Supply Co Page 23
708-233-0808
Alfa Restaurant Supply 773-588-6688
PARTY-FAVORS & SUPPLIES
Ramar Supply Co Page 23 708-233-0808
PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta 773-745-5888
PASTA-PRODUCTS
Rosina Real Italian Style Page 03 888-767-4621
PASTRIES
Chicago Sweet Connection Page 11 773-283-4430
800-SOS-AUCY
Northern American Pizza & Culinary 630-395-9958
PAINTING CONTRACTORS
Sexton Complete Care Page 41 847-827-1188
PANCAKE-BATTER & MIX
Tec Foods Inc Page 23 773-638-5310
PROPERTYTAXREAL ESTATE LAW
Reveliotis Law PC Page 40 312-230-0160
PROPERTY & CASUALTY INSURANCE
Heil & Heil Insurance Agency Page 09 847-866-7400
Society Insurance 888-576-2438
PUBLISHING
Food Industry News
REAL ESTATE LAW
SALAD-DRESSINGS
Ken’s Foods
SALAD-DRESSINGS & OILS
847-699-3300
Reveliotis Law PC Page 40 312-230-0160
REFRIGERATION
Redco Foodservice Equipment
800-722-5460
Vitlife 269-235-4585
REFRIGERATION EQUIPMENT REPAIR
CSI Page 06 888-908-5600
Kool Technologies Page 44 630-483-2256
Mechanical 24 Page 32 847-987-9738
REFRIGERATION SERVICE
Ice Solutions 24 847-987-9738
REFRIGERATION-EQUIP/COMMERCIAL
Custom Cooler & Freezer Page 28 630-879-3131
RESTAURANT CLEANING SERVICE
Cruz’s Cleaning Service Page 45 630-379-3732
RESTAURANT CONSULTANTS
Stanovich Hospitality 708-359-1911
RESTAURANT DESIGN
Ullo Designs 312-296-8556
RESTAURANT EQUIP MANUFACTURERS
EmberGlo Page 24 866-705-0515
RESTAURANT EQUIPMENT
Optimal Automatics Page 18 847-439-9110
Prairie View Industries Food Service Inc Page 04 800-554-7267
Wood Food Systems Page 42 847-949-9663
Berkel Midwest 800-921-9151
FSI/Foodservice Solutions 847-719-6088
Losurdo Inc
RESTAURANT EQUIPMENT & SUPPLIES
630-833-4650
Custom Cooler & Freezer Page 28 630-879-3131
Ramar Supply Co Page 23 708-233-0808
Alfa Restaurant Supply 773-588-6688
Berkel Midwest
800-921-9151
Schultz Supply 708-652-2020
RESTAURANT EQUIPMENT PARTS
CSI Page 06 888-908-5600
Berkel Midwest 800-921-9151
RESTAURANT EQUIPMENT REPAIR
CSI Page 06 888-908-5600
RM Services Page 42 331-300-7955
Up ‘N Adam Service & Supplu Inc Page 10 877-876-2326
Berkel Midwest 800-921-9151
RESTAURANT EQUIPMENT REPAIR
Mr Appliance of West Loop Page 26 312-626-5467
Berkel Midwest 800-921-9151
Major Appliance Service 708-447-4100
RESTAURANT EQUIPMENT-NEW & USED
K & L Liquidation Page 10 847-854-9913
March Quality Used & New Equip Page 16 800-210-5895
Berkel Midwest 800-921-9151
RESTAURANT FURNITURE
Richardson Seating FSE Division Page 27 312-829-4040
RESTAURANT INSURANCE
Society Insurance
RESTAURANT REAL ESTATE SALES
800-633-5800
Columbus Vegetable Oils Page 17 773-265-6500
Tec Foods Inc Page 23 773-638-5310
SANITATION CERTIFICATION
Illinois Restaurant Association Page 22 312-787-4000
SANITATION CLASSES
Badger Food Service Consulting 262-902-2947
SAUSAGE
Anichini Brothers Page 07 312-644-8004
Crawford Sausage 773-277-3095
Vienna Beef 773-278-7800
SCALES
Berkel Midwest
SCALES-SALES & REPAIR
800-921-9151
Accurate Scale Company 773-847-1820
SEAFOOD
Fisherman’s Pride Page 48 800-543-2110
SEASONING BLENDS AND RUBS
Rollicking Buckaroo Seasoning Blends 415-737-5265
SEATING
Dearborn Sourcing LLC Page 14 312-243-6214
Seating Hub 773-379-7777
Trendler Inc 773-255-4407
Waco Manufacturing 312-733-0054
SELF-SERVICE ORDERING KIOSKS
Infi USA 888-857-9831
SERV SAFE FOOD SAFETY CERTIFICATION
Badger Food Service Consulting 262-902-2947
SEWER(MAINT)-RODDING & JETTING
Tierra Environmental Page 14 888-551-1998
SHAKE MIX
Fox Valley Farms 630-231-3005
SHORTENING
Columbus Vegetable Oils Page 17 773-265-6500
SLICERSAUTOMATED
CES Nationwide Page 31 773-533-3333
Berkel Midwest 800-921-9151
SLICERS-SALES & SERVICE
Berkel Midwest 800-921-9151
SOCIAL MEDIA MARKETING
Chicago Social Media Marketing Group Page 28 847-387-9873
SOFT DRINKS
PepsiCo Foodservice
SOFT SERVE-ICE CREAM/EQUIP &
773-893-2319
Kool Technologies Page 44 630-483-2256
SOFT SERVICE MIX
Fox Valley Farms 630-231-3005
SOFTWARE PROGRAMSCUSTOM
IT Impact Inc
SOUP BASES
Tec Foods Inc Page 23
SOUPS
Bistro Soups (Div of Vienna Beef)
312-809-5456
773-638-5310
773-278-7800
Vienna Beef 773-278-7800
SPICES
Tec Foods Inc Page 23
SPICES & SEASONING BLENDS
Char Crust Page 24
888-576-2438
John Moauro Home Finders USA 708-921-4939
Nick Dibrizzi/Coldwell Banker 708-562-9328
Ted Aretos/ Eatz & Associates 815-761-8334
RESTAURANT-DESIGNERS
Losurdo Inc
TABLES-ALL TYPES
Chicago Booth Page 04
Richardson Seating FSE Division Page 27
773-378-8400
312-829-4040
Waco Manufacturing 312-733-0054
TAMALES
Supreme Frozen Products 773-622-3777
TAX
AND VENUES
SPIRITS
773-638-5310
773-528-0600
R Jelinek Midwest Page 20 708-691-3895
SPREADSDIPSGLAZES
Rollicking Buckaroo Pepper Jam 415-737-5265
STAFFING AGENCIES
Midway Staffing Page 08 708-397-8800
630-833-4650
Sarfatty Associates 847-920-1100
RE-UPHOLSTERY
Chicago Booth Page 04
773-378-8400
Joe’s Furniture Upholstery Page 42 773-965-4828
ROOF TOP GREASE CONTAINMENT
Enviromatic Corp of America Page 29 800-325-8476
ROOFS-SALES-REPAIR & MAINTENANCE
Care Sheet Metal & Roofing Page 47 708-387-9784
RUBS Char Crust Page 24
STAINLESS STEEL EQUIPMENT
Prairie View Industries Food Service Inc Page 04 800-554-7267
STEAM CLEANING
Olympia Maintenance 708-344-0344
SUPERMARKET EQUIPMENT
CES Nationwide Page 31 773-533-3333
Berkel Midwest 800-921-9151
SUPERMARKET EQUIPMENT REPAIR
Up ‘N Adam Service & Supply Inc Page 10 877-876-2326
Berkel Midwest 800-921-9151
773-528-0600
SUPERMARKET- EQUIPMENT/ NEW & USED
Berkel Midwest 800-921-9151
BOBA
• Purchase Three Matradee Plus and Get a Fourth Matradee Plus at 50% off MSRP
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• Purchase One Scorpion, Beverage Pouring Robot, and Get One Matradee Plus at 50% Off MSRP
On Thursday, August 21, One Off Hospitality hosted an intimate celebration at The Publican to mark Executive Chef Rob Levitt’s new role leading the kitchen of this iconic Chicago restaurant as he steps across the street from Publican Quality Meats where he remains the head butcher and chef. Donnie Madia, Terry Alexander, Eduard Seitan, and the entire One Off family welcomed longtime friends and supporters to the Fulton Market patio for a warm, open house-style gathering that honored Rob’s culinary vision and the next chapter of a restaurant that continues to shape the city’s dining identity. Guests were treated to a preview of Rob’s new culinary direction with family style versions of the menu’s old classics and new hits, including an abundant spread of house-made charcuterie, bone marrow oysters, The Publican’s iconic half chicken with sausage and fries, and a sweet finish of mini peach gooey butter cakes. The evening drew a vibrant mix of industry leaders and media voices, including Axios’ Monica Eng, Lula Cafe’s Jason Hammel, El Che’s John Manion, Boka’s Lee Wolen, and James Beard finalist chef Christian Hunter. Guests mingled over hosted cocktails, wine, and beer while enjoying passed bites from Rob’s new menu: each dish offering a glimpse into his thoughtful approach to The Publican’s future. The event captured the spirit of Chicago’s culinary community: collaborative, celebratory, and deeply rooted in shared respect for craft and culture.
Photo Credit: Marisa KM
Faster, Better, Most Cost-Effective. SoyStep floors resin-rich and installed in one step for faster installation and cure time. The result is the highest quality epoxy floors available, designed to last years with minimal maintenance.
SoyStep is a superior composition of quartz chips blended with our proprietary epoxy resin. The odorless mixture gets troweled to a 3/16” layer over existing tile, wood or concrete surfaces. The finished surface is slip resistant, waterproof, non-porous and very durable. A floor will not trap odors, and eliminates the need to clean or repair grout.
to Focus on Customers’ Values
Brinker International is rolling out a new turnaround strategy for Maggiano’s Little Italy under the interim leadership of CEO Kevin Hochman. After experimenting with elevated dining experiences that did not significantly boost sales, the brand is shifting focus to core customer values like food quality, generous portions and efficient service. Drawing from successful tactics used at Chili’s, the plan aims to simplify operations and enhance the guest experience without overcomplicating existing processes, and towards the goal of promoting stronger sales growth.
Corner Bakery to Feel Out
Smaller Format
Corner Bakery Café has unveiled a new store prototype featuring a smaller, 2,000 to 2,500-square-foot footprint and a modern, brighter interior design. The shift moves away from the brand’s traditional 3,000- to 4,000-square-foot locations to align with current economic conditions and optimize operational efficiency. The company expects to open about 10 new units annually, with a focus on Southern states.
– Source: nrn.com
The all-new Hyatt Centric Chicago O’Hare is now open in Rosemont just two miles from O’Hare Airport . Following a major transformation, the hotel debuts 206 newly renovated guestrooms, a vibrant lobby, stylish meeting and event spaces, and the grand opening of Cima – its signature Mediterranean-inspired American restaurant offering seasonal, locally sourced cuisine in a warm, modern setting. The culinary consultant was Chef Sarah Stegner.
Photo Credit: Milana Tsurkis Photography
GASKETS
BOOKSHELF
Inside AI
Author: Akli Adjaoute • ISBN-13: 978-1633437722
Publisher: Manning
In Inside AI, AI professor and entrepreneur Dr. Akli Adjaoute provides a comprehensive perspective on artificial intelligence, drawing on 30 years of valuable insights from his field experience. Through accessible and jargon-free explanations, the book offers a clear-headed overview of modern artificial intelligence, covering recent advances in Generative AI and Large Language Models. Inside AI takes readers on a journey through various artificial intelligence techniques, starting from its origins in traditional expert systems and progressing seamlessly to the current era of deep learning and Large Language Models. The book presents a pragmatic blueprint that leaders can leverage to drive innovation through AI.
Heat Meets Sweet Trend
Griffith Foods, a global leader in food product development, is unveiling its latest trend from its research-backed Food & Flavor Outlook 2025 –Heat Meets Sweet. The company’s international chefs and global researchers have found that as consumers are becoming more adventurous with their eating habits, sweet and spicy pairings are skyrocketing in popularity. Spicy and sweet fusions are grounded in traditional tastes with a modern twist, creating an exciting sensory experience that is accessible to all audiences. Sweet and spicy dishes combine two of the most popular flavor profiles, and the fusion is expected to lead the market in hot and sweet culinary experiments for the future. Mashups like hot honey on pizza, ice cream sundaes topped with chili crisps, and mango iced tea with chili-lime boba are some examples.
Griffith Foods’ researchers have found that sweet and spicy flavors are particularly popular in North America. In the United States and Canada, hot honey has taken off and is now being incorporated into sauces, pre-packaged meats, and snacks.
ATTENTION CHEFS
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Fill out our chef profile: foodindustrynews.com/ chef-form It’s free.
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Carin Stutz is a public company board director and a veteran C-level operating executive with deep experience in the hospitality and consumer sector. Stutz was previously the President and CEO or COO of several well-respected restaurant companies including Native Foods, Red Robin, McAlister’s Deli, Cosi, Brinker, and Applebee’s.
She serves on the board of directors for Kura Sushi, Hawaiian Bros, as well as chair of the board of trustees for Western Illinois University. She is a member of the Fast Casual Industry Council, the treasurer for the Illinois Restaurant Association and a founding board member and treasurer of the GLEAM Network, a mentoring platform for the foodservice industry, and the LEAD committee. She is a member of the Lunchbox Food Tech council and the Ovation advisory board.
She is a Past Chair of the Women’s Foodservice Forum; Top 25 Executives in Fast Casual; received the distinguished alumni award from WIU and was inducted into the inaugural class of the Fast Casual Hall of Fame in 2022.
Reports of Produce Price Gouging
Reports are emerging that wholesale produce buyers, including loyal, long-term customers, are being charged far above fair market value. Because produce prices naturally fluctuate, it can be difficult to know when a vendor is crossing the line. Small companies with high overhead and salaries may justify these inflated prices, but the result is the same: buyers end up overpaying – sometimes by tens of thousands of dollars over the year. Buyers must protect themselves by checking prices, seeking competitive bids, and maintaining multiple vendor relationships. None of the companies accused of gouging are advertisers in Food Industry News.
Tauck Introduces “Roam by Tauck”
New Brand for Middle-Aged Travelers
Launches
Itineraries Across Six Continents in 2026
Tauck, celebrating its 100th anniversary as a global leader in upscale guided travel, has unveiled details of its new brand: Roam by Tauck, designed specifically for travelers in their 40s and 50s. The new brand, Tauck’s first in more than a decade, offers small-group journeys averaging just 16 guests per departure and features an engaging balance of flexibility, active adventures, and signature experiences. Roam by Tauck will debut 12 itineraries across six continents by 2027, with at least five journeys set to launch in 2026. The new brand was previewed at a special event during Virtuoso Travel Week in Las Vegas. Itineraries will range from five to 11 nights to fit a variety of lifestyles and vacation windows. Available by land, river, and small ship, Roam by Tauck tours will be revealed and open for booking this winter, with first departures set for August 2026. Bookings will initially be available in the U.S. only. Tombaugh added, “Premium pricing for Roam by Tauck will be comparable to the company’s higher-end offerings, designed for a younger luxury traveler seeking more flexibility and adventure.”
Distinctive By Design: Inside The Roam By Tauck Experience: This new brand from Tauck is thoughtfully designed around the pace and preferences of a younger luxury guest – while still drawing on Tauck’s century of travel expertise. And just like every Tauck journey, Roam will feature exceptional accommodations, expert guidance, and exclusive access to places and experiences that are difficult to arrange on your own. Key features include:
• VIP Access and Signature Moments: Similar to Tauck’s flagship brand, Roam by Tauck guests will enjoy experiences that are difficult to arrange independently, such as soaring in a balloon above the pyramids of Teotihuacan, enjoying a private dining experience in Iceland’s ancient underground caves, canoeing beneath Dordogne’s castles, or hiking through vineyards to a private wine tasting in Portugal’s Douro Valley. Designed for small groups of around 16 guests, each journey features can’t-miss moments that inspire lasting stories.
• Less Structure, More Choice: Following a distinctive “half-on, half-off” philosophy, Roam by Tauck itineraries feature thoughtfully planned signature experiences balanced with abundant time to explore or unwind independently. With a focus on curated optional excursions, and choice of discovery, each day offers the flexibility to personalize the experience.
• More Active by Design: Every Roam journey includes at least one hallmark physical experience, such as whitewater kayaking in Bratislava, or hiking the Paiva Walkways and Arouca Bridge in Portugal. Additional active options, including guided mountain biking, water or coastal excursions, and nature treks to hidden gems, are woven throughout each journey.
Avid food and wine enthusiasts, Roam by Tauck guests have sophisticated tastes and value both guided insider access and the independence to wander off the beaten path. “Because these guests lead busy, high-pace lives, they’re looking to indulge in a way that feels seamless and not over-scheduled,” explained Tauck CEO Jennifer Tombaugh. “Roam by Tauck meets these expectations by blending luxurious stays, signature moments, and active opportunities with ample free time for guests to explore, savor, and recharge on their terms.”
More information about Roam by Tauck will be available at RoambyTauck.com, where travelers can register to receive all upcoming Roam by Tauck announcements.
Photos courtesy of Tauck
A-Flex Marks Four Decades in Chicagoland’s Printing
A-Flex Label Corporation, a family-owned and operated company based in Chicagoland, has been serving the food and manufacturing markets for more than 40 years. The company specializes in prime label printing, offering both flexographic and digital printing capabilities to meet a range of customer needs.
Over the years, A-Flex Label has built its reputation on producing consistent, high-quality labels and adapting to changing technologies in packaging and design. Its wide-ranging expertise positions the company as a resource for businesses seeking reliable labeling solutions across multiple industries.
With more foodservice and manufacturing companies looking for efficient (and competitively priced) supply chain partners, A-Flex’s long-standing experience and ability to handle projects of varying sizes make it a noteworthy player in the regional printing market.
– For more information, see their ad on page 26.
Etiquette Rules Everyone Should Know
• Rise when someone enters room.
• Let others exit before you enter.
• Say “My pleasure” instead of “No problem.”
• Listen before you speak.
• Keep phone off the table.
• Keep shoes polished at all times.
• Lower voice in serious moments.
• Wait to be addressed in formal settings.
• Maintain eye contact during handshakes.
• Walk beside your guest.
• Wait until everyone is served.
• Dress for the context, not for attention.
• Speak only when it adds value.
• Gesture calmly and without pointing.
• Use linen napkins, not paper ones.
• Check your reflection in private.
Taco Bell Adds a Remixed Soda Flavor to Its Menu
Taco Bell’s firstever permanent flavor expansion of Mountain Dew Baja Blast, debuted on menus nationwide.
Taco Bell’s firstever evolution of the cult classic flavor: Mountain Dew Baja Midnight blends a refreshing blast of passion fruit flavor with the signature tropical lime flavor of Mountain Dew Baja Blast.
“ My formula for living is quite simple. I get up in the morning and I go to bed at night. In between, I occupy myself as best I can.” – Cary Grant
SATISFIED CUSTOMERS INCLUDE:
Buona Beef + Four Corners Tavern Group + Bravo Restaurants + Gino’s East + Pompei Bakery
Turano Bakery + Chicago Pastry + Phil Stefani Restaurants + Scooby’s Drive-In + Devanco Foods Angelo Caputos + Brookhaven Marketplace + Gene & Georgetti’s + Burrito Parilla + Taco Bell Mission Barbecue + Starbucks + Chipotle + Paisan’s Pizza + Jim’s Original Lucca Osteria & Bar + Rosati’s Pizza + Ala Carte Entertainment Group
