The Women Behind Culture Hospitality
Chicago’s dining scene is no stranger to powerhouse names, but Korina and Samantha Sanchez are carving out their own space with a distinct vision for what Mexican restaurants can be. While the sisters grew up immersed in their father’s (Sam Sanchez) well-known hospitality ventures, their ambition was never to replicate – it was to innovate.
Korina and Samantha learned hospitality the oldfashioned way – on the floor. From bussing tables to hosting, to managing front-of-house operations, they absorbed every aspect of the business. Yet, both took their own paths before joining forces:
Samantha Sanchez, with a natural flair for design and concept creation, jumped headfirst into entrepreneurship in 2019 when she opened La Luna in Pilsen, a modern Mexican restaurant known for its vibrant menu, fresh cocktails, and strong connection to the Pilsen community. Korina Sanchez, meanwhile, pursued a law career, honing skills that
would later become the backbone for the operational growth of what is now their shared venture, Culture Hospitality.
This summer, the sisters expanded their vision with La Lunita in Logan Square - a more chefdriven, intimate concept that builds on La Luna’s success. Under the leadership of Chef Marco Colin, every tortilla is house-made and La Lunita kitchen turns out rich tuna crudo, and bold, wood-fired dishes such as spicy grilled oysters, octopus al pastor and prime steak with mole.
Culture Hospitality goes beyond food – the restaurants are cultural touchpoints, honoring Mexican heritage while championing women-led entrepreneurship in a male-dominated industry.
With La Luna thriving and La Lunita now winning hearts in Logan Square, the Sanchez sisters are proving that two different paths, grounded in shared values and a love for hospitality, can lead to something truly extraordinary.
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Surf’s Up Restaurants and Rhythm & Blues Cafe Mark Milestone Year
Surf’s Up Restaurants, a Chicago-born brand known for its flavorful seafood offerings, is proud to announce significant growth milestones in 2025. As the company enters the second year of its five-year food service contract with Levy Restaurants at Soldier Field, Surf’s Up continues to enhance the stadium dining experience for Chicago Bears fans.
In June 2024, the company introduced a new dining concept: Rhythm & Blues Cafe – in Forest Park, IL. This concept exceeded expectations, generating over $1 million in revenue in its first 12 months, and is projected to reach $1.5 million in gross revenue for 2025. A second Rhythm & Blues Cafe is scheduled to open in Dallas, TX next year.
In addition, Surf’s Up has signed a 10-unit franchise agreement to bring the brand to the Dallas market, continuing its national growth strategy.
Surf’s Up also announced the expanded role of Dwight Culbreath, the brand’s first franchisee, who has now joined the company in a leadership capacity. The board has recently welcomed Grant Barra, a growth strategist with deep experience in scaling high-potential brands. For more information, contact Eric Roy: ericroyjr@surfsupfranchisingcorp.com .
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BOBA DIRECT AND SPECTRUM ROBOTICS
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CHUNN THAI CUISINE
6247 W. Touhy Ave. CHICAGO, IL 847-644-1664. Someone recommended this place for Thai food and I’m glad they did. It’s a small storefront restaurant. We started off with an order of edamame with a sprinkle of salt and oil. Then an order of chicken satay skewers that came with peanut sauce along with an order of Thai tacos. Those tacos were delicious - served on a crispy wonton with ground chicken, peanut, ginger and cilantro. For my entrée I ordered the Pad Thai noodles with chicken. They ask you what heat level you prefer (1-5); I picked 3 and it was perfect. On the menu they have curry dishes, noodle dishes, rice dishes and so much more.
LA MICHOACANA • 9396 Ballard Rd. DES PLAINES, IL 224-500-3480. This is an adorable ice cream shop with plenty of seating to enjoy your treat. The staff working there is so nice. The selection in the cases is stellar. You will find paletas (ice cream bar) which is a frozen Mexican treat with a variety of flavors to choose from. They have a large selection of flavors including mango, coconut and passion fruit. They offer fresh juices, fresh fruit assortments, and milk shakes. I ordered a shake with strawberry cheesecake ice cream, chocolate syrup, whipped cream and cherry. It was so refreshing. They have numerous locations.
POKE POKE • 365 E. Ohio St. CHICAGO, IL 312-285-2200. I was visiting a friend and they ordered us dinner from this place via Uber Eats. Build your own Poke bowl. Pick your base, protein, spiciness, sauce and garnish. With all the bowls you can choose between ramen or udon noodles. We started with a pork gyoza (Japanese dumpling) appetizer. We had the Umi bowl with vermicelli noodles instead of rice with a selection of seafood; salmon, shrimp, tuna and crab salad, plus they added scallops, pineapple and carrots. We also had a ramen dish with the works. What a great meal.
SUSHI PLUS ROTARY SUSHI BAR • 4302 E. New York St #124, AURORA, IL 630-820-1666. This is a restaurant with a rotating conveyor belt that serves a variety of sushi rolls, poke bowls, hot plates, ramen and desserts. Some of my rolls included the Orange County maki, Fiesta roll, Ocean 13 roll, Avocado Bomb roll and more. You can order from the kitchen via a small kiosk at your table as well. Once your order is ready, it will be brought to you on the back of a toy semi-truck above the conveyor belt. From the kitchen, I ordered Yakiniku (beef skewers). Once you’re done, your server will count up the plates you had, and give you a total for your bill. It was a unique and fun experience.
THE CONTINENTAL RESTAURANT & BANQUET HALL • 788 S. Buffalo Grove Rd, BUFFALO GROVE, IL 847-459-4095. This place was very busy. They have an extensive menu and serve breakfast, lunch and dinner. I opted for breakfast; I ordered the Denver omelet – it was light and fluffy and came with perfectly cooked hash browns. You had your choice of toast or pancakes; I ordered toast. If you order a skillet it is served in a silver pan. The food, service and atmosphere here was great. These are the types of restaurants that you visit once and know you will definitely be dining at again.
THE JAMES • 317 S. 3rd St. GENEVA, IL 630-262-1317. This is a charming steakhouse set in the middle of a bustling street in Geneva. For an appetizer I had the crispy baby brie - which was Danish brie cheese, candied walnuts, apple fennel slaw, honey and grilled sourdough. For my entrée, I had a flat-iron wagyu steak with a red wine demi glaze. The sides were smashed red potatoes and barbecued brussels sprouts. For dessert, my server recommended the maple-bourbon banana creme pie, which was decadent and delicious. The entire dinner was excellent.
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More Restaurant Operators Moving Away from Traditional Linen Services
With profit margins tighter than ever, more fine dining and upscale casual restaurants are exploring alternatives to traditional linen services. One increasingly popular solution is high-quality disposable napkins that look and feel like real linen – without the hidden fees, contracts, or headaches.
Operators often express frustration with weekly linen bills, which can be confusing and vary based on usage, minimums, and cleaning charges. While linen services still serve a purpose in some operations, many restaurateurs are discovering a smarter option: Naptec’s premium “linen-feel” disposable napkins.
Manufactured in Hampton, New York, Naptec napkins offer the luxurious texture, absorbency, and appearance of fine fabric, without the laundry, labor, or long-term commitments. From cocktail and dinner napkins to full table coverings, Naptec delivers a consistent, upscale presentation that aligns with any brand’s image. Even better, Naptec offers custom printing options, including foil stamping and full-color logos, allowing restaurants to elevate their tabletop presence while maintaining control over cost and quality.
– To request a sample or learn more, see Naptec’s ad on page 19.
Would you eat them here or there? Would you eat them anywhere? The Spam brand and Dr. Seuss Enterprises are inviting fans to consider these timeless questions with the launch of their limited-edition Green Eggs & Spam Classic Twin Pack , available exclusively at select Walmart stores nationwide.
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.
Don’t let your message get lost in the spam folder. Everyone reads:
A heartfelt shoutout to Chef Klaus Mandl as he proudly retires after an incredible journey in the kitchen! After 15 amazing years at Sysco Chicago and countless years in the foodservice industry, Klaus has left an indelible mark. His talent for connecting with operators and making everyone feel welcome and “at home” is truly one of a kind. As you hang up your apron, know that your legacy will be celebrated by all whose lives you’ve touched. Cheers to new adventures in retirement!
Latest Beverage Navigator Report Tracks Beverage Categories in Foodservice
Through detailed sales tracking, category analysis and proprietary consumer and operator research, Technomic’s 2025 Away-From-Home Beverage Navigator Report uncovered what’s driving growth, as well as challenges faced, across the beverage landscape.
Key Findings from the 2025 Report: Energy drinks and cold specialty coffees are leading growth, fueled by younger consumers seeking functional benefits and variety.
• Hot chocolate and diet carbonated soft drinks continue to decline, with health perceptions and reduced menu space playing major roles.
• Lemonade, iced tea and sparkling water show modest but steady growth, signaling consumer interest in refreshment, customization and perceived better-for-you options.
• Regular coffee remains a menu mainstay but is facing increased pressure from at-home competition and value-conscious consumers.
– Source: Technomic
Adalina Prime Coming to Fulton Market
Adalina Prime Steakhouse is coming to the heart of Fulton Market’s Green Street under the leadership of newly named Chef/ Partner Soo Ahn. Ahead of its late summer 2025 debut, the team is unveiling an impressive lineup of culinary talent – including Executive Chef Nemanja Milunovi (formerly of Prime & Provisions, Aba and more) – and offering an early look at a boldly reimagined, globally inspired steakhouse menu. From street food-style sides with lobster to a choose-your-own-adventure “salt library,” there will be surprises around every corner.
The Truth About Seed Oils
By Columbus Vegetable Oils
Recently, seed oils have become the subject of a national debate. Once regarded as a healthy alternative to other fats, seed oils are now at the center of a national controversy that everyone seems to be weighing in on from doctors to scientists and even politicians. But what’s the truth? Are seed oils behind America’s rising health problems – or are they being unfairly portrayed?
What are Seed Oils?
Let’s start by defining what is considered a seed oil. Seed oils – commonly called vegetable oils – are extracted from seeds often by pressing or using heat and mild solvents. The most common seed oils are canola, corn, cottonseed, grapeseed, peanut, safflower, sunflower and soybean.
These oils are extremely versatile – used in cooking, baking, salad dressings and food manufacturing – making them very popular thanks to their neutral flavor and high smoke point
What’s the Truth?
Here’s a closer look at some of the most common claims.
#1: Seed oils cause chronic inflammation that leads to heart disease and cancer.
Truth: Seed oils do not cause inflammation. The concern stems from the balance of omega-6 and omega-3 fatty acids. Seed oils tend to have higher levels of omega-6s and lower levels of omega-3s. Consuming too much omega-6s could lead to inflammation. However, experts agree that a large quantity of omega-6 would need to be consumed for an extended period of time. A balanced diet is key.
Think of it this way – too much sodium and not enough potassium can raise blood pressure, even though both are essential nutrients. Same goes for omega-6 and omega-3. Too much omega-6 and not enough omega-3 can lead to an imbalance.
Another option is to look for seed oils that are High Oleic. These seed oils have lower levels of omega-6s and have a fatty acid profile similar to olive oil.
Even the American Heart Association encourages the consumption of seed oils. Most seed oils contain zero trans fats, which is the real culprit behind a lot of heart health issues. Seed oils are rich in polyunsaturated fats, which are considered a heart-healthy alternative to saturated fats, that are linked to cardiovascular disease.
#2: The way seed oils are processed makes them toxic.
Truth: Processing doesn’t make a food harmful. Processing, also known as refining, uses high heat and chemical solvents, like hexane, to improve taste, color and shelf life. Although the solvent evaporates, critics continue to question trace amounts in the final product. However, it’s an industry standard process similar to how flour and milk are treated for safety and longevity.
Another processing option that is growing in popularity is mechanically extracting seeds. The process is known as expellerpressed or cold-pressed, which avoids chemical solvents but leads to a shorter shelf life and lower smoke points.
#3: Cooking with butter or animal fats are healthier.
Truth: A balanced diet is key. Butter and animal fats contain mostly saturated fats, which should be eaten in moderation.
Seed oils contain mostly unsaturated fats, which are considered healthier for the heart. For example, canola oil contains just 7% saturated fat compared to butter’s 51%. If you’re cooking at home, using a moderate amount of seed oil in a stir-fry or salad dressing is not only safe – it can be beneficial. A balanced diet is key.
To learn more about seed oils, contact Columbus Vegetable Oils, a trusted supplier of nearly 300 edible oils as well as shortenings, animal fats, dressings, dips and sauces. As a fourth-generation, certified woman-owned business, they pride themselves on delivering quality, service and competitive pricing. Since 1936, they have been your trusted partner and oil expert.
Focaccia and Ciabatta Breads
Burger Buns
Sandwich and Panini Breads
Dinner Rolls
Valenzano Old World Loaf
French Breads (10 Varieties) Rustic Breads
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Guzman Y Gomez Eyes Growth
Guzman Y Gomez has over 250 locations in Australia, Singapore and Japan, and is now focused on adding to the six units operating in the U.S. Founder Steve Marks said, “After we opened GYG Naperville back in 2020, we have seen momentum in our other Chicagoland locations – Schaumburg, Crystal Lake, Buffalo Grove, Deerfield and Evanston –with Des Plaines coming up next. The landscape of the Chicagoland area has given us a strong foundation in both drive-thru and strip restaurant sites in Chicagoland and beyond. Since opening Naperville, every location has outperformed our expectations, and we’re just getting started.” – fastcasual.com
The Rich History of Richardson Seating Corp.
The story of Richardson Seating goes back to the ‘50s when one of the founders, Harry Richardson, started a furniture company with his father and brother. They ran the company until 1973 when Harry sold it and planned on retiring. Soon he was an American manufacturer of commercial furniture located on the west side of Chicago, with his son-in- law, Earl Lichtenstein. In 1983, Harry passed away and Earl took sole ownership.
Richardson Seating became well known for manufacturing high-end quality American made bar stools and chairs, as well as inexpensive stools to the food service equipment dealers. In the ‘80s and ‘90s Richardson Seating would use a paper catalog to get their name out to the world, relying on distributors using the catalog to show clients to see if they wanted a Richardson stool. It was getting more difficult to push their products into the right hands.
Ira Lichtenstein, Earl’s oldest son, graduated from University of Illinois with a marketing degree and joined the company in the early 2000s. He quickly took over the sales and marketing of the company and single-handedly changed the direction of Richardson Seating for the best. Ira quickly created the Richardson website and started
to increase sales by lowering lead times, working with the production team to create processes that allowed the company to produce small quantities as efficient as large production runs. Scott Lichtenstein, Earl’s youngest son, graduated from University of Arizona and Joined the company to learn how Richardson Seating manufactured their furniture. Ira and Scott were not only brothers but best friends who worked really well together. It seemed as if when one brother was overwhelmed the other stepped up to pick up the slack. With Ira creating the vision and direction of the company and Scott making it happen, sky was the limit. In 2012 Earl decided it was time for him to pass the torch to his sons to run the family business. Ira and Scott were very grateful for the opportunity that their father gave them.
Since 2012 Ira and Scott have kept Richardson Seating true to what they were known for manufacturing high-end commercial furniture for restaurants and bars. With Richardson Seating’s high quality, Ira’s advertising and Scott’s attention to customer experience, Richardson Seating has become a brand you know and trust.
For more information, see the Richardson Seating Corp ad on page ad on page 24.
Boka Restaurant Group Announces Mid suji: A Bespoke Nouvelle Omakase
Boka Restaurant Group is thrilled to announce the opening of Midōsuji, an intimate, nouvelle omakase experience tucked within the Chicago Athletic Association hotel.
Named after Osaka’s famed ginkgo-lined boulevard, Midōsuji honors the cultural kinship between sister cities Osaka and Chicago, blending heritage, innovation and artistry across cuisine, design and hospitality.
Once a secretive Prohibition-era speakeasy known as the Milk Room, the reimagined space now welcomes an intimate eight guests per seating with two seatings per night. The venue has been carefully restored, preserving its 1930sera bar, original tile work and wood-beamed ceiling, while introducing warm Japanese influences: from a hand-carved naguri-edge walnut bar to custom cherry blossom wall coverings and seaweed-green velvet stools.
At the heart of Midōsuji is the Japanese tradition of omakase, a curated, multi-course tasting menu driven by seasonality and chef intuition. Guided by acclaimed Chef Brian Lockwood (formerly Chef de Cuisine at the threeMichelin-star Eleven Madison Park) the menu blends refined Japanese ingredients with classical French technique. Guests might enjoy crab salad with daikon and miso egg yolk, rotating hand rolls, or sansho pepper duck, with the offerings evolving nightly.
Chef Brian Lockwood
“Good food is the foundation of genuine happiness.” — Auguste Escoffier
Chicken Salad Chick Aims for East Coast Growth
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Chicken Salad Chick, the nation’s only fast-casual chicken salad restaurant concept, is prioritizing continued strategic expansion throughout the Atlantic region with the recent addition of several new multi-unit franchisees. The brand is celebrating growth across key markets in Virginia, North Carolina, Pennsylvania, and Maryland.
Stunning Views and Premier Experiences from City Cruises
City Cruises, operator of Chicago’s year-round premier water experiences, is thrilled to announce its brand-new City Cruises Live events offering unforgettable experiences on both Lake Michigan and the Chicago River. With warmer weather ahead, guests can anticipate gourmet meals, unlimited mimosas, live performances, and stunning views of Chicago’s renowned skyline and architecture. Each event offers a distinctive and festive way to celebrate with friends and loved ones, ensuring unforgettable moments on the water.
City Cruises introduced its City Cruises Live series, where live entertainment meets the water. Experience intimate events featuring musical artists, sports legends, TV personalities, and more. We set sail on the Spirit of Chicago for A Night with Sandy Yawn from Below Deck Mediterranean on Lake Michigan. We met Captain Sandy and Hannah. Fans of the Bravo Series “Below Deck” were able to participate in a question-and-answer discussion about the series.
CITY CRUISES LIVE UPCOMING EVENTS: CHICAGO NAVY PIER
• Randy Houser Live - September 4, 2025. Randy Houser is bringing his signature powerhouse vocals to an exclusive, oneof-a-kind performance on the water with City Cruises Live. Trading the big stage for an intimate, up-close performance.
• Country Cruisin’ with Colt Ford – September 28, 2025. Colt brings his signature blend of country, rock, and hip-hop to the city with a high-energy show full of bold lyrics and reallife stories. Set in intimate venues, this is a chance to catch Colt’s genre-bending sound in a whole new way.
• A Night with Chicago Football Conference Champions: Brian Urlacher, Rex Grossman & Alex Brown - October 17, 2025 and November 21, 2025 . Relive the 2006 season with legends aboard City Cruises Live! Celebrate one of the most unforgettable chapters in Chicago football history with the players who lived it.
L to R: Hannah, Cary & Valerie Miller, Captain Sandy
How to Avoid Getting Scammed
Customer Credit & Imposter Company Verification Checklist Use this checklist before extending credit or shipping product to a new customer to reduce the risk of fraud or bad debt.
1. Business Verification
• Legal business name matches Secretary of State records
• EIN (Tax ID) provided and verified
• Business address is a physical location (not P.O. Box)
• Business license or resale certificate provided
• Website and email domain match company name
2. Imposter Company Risk Checks
• A WHOIS lookup confirms age of domain (older than 6 months)
• Domain registered to business (not private/individual)
• Contact info matches verified sources (Google, LinkedIn, etc.)
• Call-back test to company HQ using public phone number
• Google search for company name + “scam” or “fraud”
3. Check Google Maps image of business location
• Credit & Trade Reference Checks
• Minimum three trade references with positive payment history
• References verified by phone or email
• Bank reference or letter (for larger accounts)
• D&B / Experian / Equifax report pulled and reviewed
• No serious delinquencies, judgments, or bankruptcy
4. Red Flags to Watch
• Pushes for large orders before account is set up
• Refuses to provide ID, credit app, or trade references
• Unusual or urgent shipping requests
• Uses generic email (e.g., Gmail, Yahoo) for “business” contact
• Bank account name does not match company name
5. Internal Approval Steps
• Signed credit application on file
• Personal guarantee (if applicable)
• Terms and conditions agreed upon in writing
• Credit limit approved and documented
Cuschieri Named Partner at The Dearborn’s
O’Hare Location
Executive Chef Aaron Cuschieri has been named Chef Partner of The Dearborn’s newest location inside Chicago O’Hare International Airport’s Terminal 5. As Chef Partner, Cuschieri will bring his decade-long leadership, culinary ingenuity and deep understanding of The Dearborn’s ethos to the high-traffic, multi-dimensional airport environment.
Call Care to Fix Any of Your Roofing Needs
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 Failure is not an option. Work hard, succeed and achieve your goals.
Local News
Atsumeru, a new chef-driven fine dining restaurant by chefowner Devin Denzer, is set to open this September at 933 N. Ashland in Chicago. Atsumeru will feature a luxury tasting menu experience inspired by Nordic and Japanese culinary philosophies, complemented by curated wine pairings and crafted cocktails. Bally’s Casino Chicago at 600 N. Wabash is turning up the heat with its brand-new floating live entertainment stage, a bold and innovative addition to the casino floor that promises to elevate the guest experience. Bally’s Chicago has begun a summer-long live music series featuring some of Chicago’s most beloved local bands. Celebrating its 25th Anniversary, the PAWS Chicago 5K Walk/Run for Their Lives is Chicago’s largest dog-friendly charity event, and it’s a day of fun, dog agility courses, raffles, entertainment, treats, and more and will be held Sept 13, at 400 W. Montrose Drive. Chicago Gourmet will take place Sept 25-28 at Millenium Park. This year’s theme, “Step Up To The Plate,” celebrates the best in food and sports, with all-star chefs, big-time bites, and championship-level sips. Invesco QQQ joins as the title sponsor, alongside founding sponsor Illinois Restaurant Association and presenting sponsor Southern Glazer’s Wine & Spirits. Country music fans - Jason Alden’s Full Throttle Tour 2025 (powered by Patriot Mobile), featuring special guests Nate Smith, RaeLynn, and Dee Jay Silver, is coming to Credit Union 1 Amphitheater in Tinley Park, Illinois on September 13, 2025.
Fat Rosie’s is feeling brand new and it’s louder, livelier, and even
more Fluent in Fiesta than ever, the taco and tequila bar is rolling out a vibrant new look and experience across all seven Chicagoland locations, complete with updated branding and reimagined menus. Kimpton Gray Hotel located at 122 W. Monroe in Chicago is pleased to announce the appointment of Chef Katia Soujol as its new Executive Chef, overseeing the hotel’s culinary program including its vibrant rooftop restaurant, Boleo. Mayor Brandon Johnson and World Business Chicago announce the return of the Chicago Venture Summit: Future of Food, the city’s flagship food innovation and venture capital event , taking place on Oct, 14, 2025 at 167 N. Green St. Naf Naf Middle Eastern Grill headquartered in Chicago, announced that CEO Greg Willman has notified the board of his intent to retire from his executive role at Naf Naf Grill. Current CFO Grady Metoyer will take over on an interim basis. North Shore Steaks & Seafood at American Place Casino has been honored for its outstanding wine program in Wine Spectator’s 2025 Restaurant Awards, which celebrate the world’s best restaurants for wine. Revelry Food & Wine Festival is back for its third year in Lake Forest, Illinois, bringing four days of chef-driven events, artful experiences, and community connection from September 4–7, 2025. The Chicago Help Initiative (CHI), a steadfast lifeline for people experiencing homelessness and hardship, will host its annual benefit, Carnival of Giving, on Thursday, Sept. 18, 2025, from 6:00 to 9:00 PM at Fogo de Chão, 661 N. LaSalle Drive in River North.
Owner Jeff Greenfield opens his third fast food restaurant: Red Hot Ranch (RHR) known for their burgers, fresh cut fries, hot dogs and famous fried shrimp. The new restaurant will be opening at 4811 Dempster St. in Skokie, Illinois sharing the space with Oberweis Ice Cream & Dairy. They have two other locations located at 2449 W. Armitage Ave. and 3057 N. Ashland Ave. in Chicago.
Limelight, Clemens Announce Merger
Limelight Foodservice & Hospitality and Clemens Profit Group, two respected Chicago-based manufacturers’ rep firms, are pleased to announce their merger, effective July 1, 2025. The unified company will operate under the Limelight Foodservice & Hospitality name. Founded in 1965 by industry pioneers Bud Bruemmer and Jim Clemens, Sr., Clemens Profit Group has spent the last 60 years building a legacy of excellence in the foodservice sector. Under the leadership of Jim Clemens, Jr. since 1990, the firm has continued to grow and adapt to the evolving needs of the industry. As part of the impactful merger, Jim Clemens, Jr. will join forces with Michelle Perrone, Owner of Limelight Foodservice & Hospitality.
Bush’s Best Hot Honey Grillin’ Beans is turning up the heat this football season, bringing bold flavor and flair to more than just food. Bush’s collaborated with celebrity custom shoe designer “The Surgeon” to create the custom-themed BeanBQ Boots.
Mission Foods, the world’s leading brand for tortillas and wraps, is proud to introduce its newest Better for You innovation: Mission Gluten-Free Chickpea Tortillas. Crafted with roasted chickpea flour, these new tortillas bring a fresh twist to the gluten-free aisle with soft texture, high fiber and big flavor in every bite.
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Coffee Startup
Kansas City Chiefs quarterback Patrick Mahomes has become the lead investor in Throne Sport Coffee , a ready-to-drink coffee startup founded by former Bodyarmor executive Michael Fedele. The company aims to offer a healthier alternative to traditional coffee beverages, with products that are dairy-free, lower in sugar and calories and NSF Certified for Sport.
– Source: Entrepreneur
Discover City Nikki’s: River North’s Go-To Sports Bar
Located in the heart of River North, City Nikki’s is a laid-back sports bar where great food, drinks, and game day energy come together. With more than 20 TVs, it’s the perfect spot to catch your favorite team, especially for those who are Ohio State Buckeyes fans, as it’s their official Chicago home.
City Nikki’s features a menu of craveable classics, including pizzas made with handmade dough crafted daily using a cherished family recipe. They also have a well-curated drink menu and Happy Hour specials Monday through Friday from 5–7pm and they are open late, until 2 a.m. nightly and 3 a.m. on Saturday. Visit them at 605 North Wells Street in Chicago.
Pierre’s Reserve 14% Line of Ice Cream from Instantwhip
Pierre’s recently unveiled its Reserve Premium line – an indulgent upgrade to its classic offerings, now featuring 14% butterfat, low overrun for exceptional density, and sold in 3-gallon tubs for foodservice and events. This new formulation delivers a deeply creamy, slow melting texture that connoisseurs love.
Pierre’s Reserve is committed to clean, high quality ingredients: it’s made with milk and cream from rBST-free cows, contains no high fructose corn syrup, and uses no artificial flavors, ensuring an authentic and rich taste in every flavor.
The line currently includes 13 flavors, many drawn from Pierre’s premium flavor portfolio and offered in bulk format – a standout feature for restaurants, catering, and large scale events. Expect favorites such as Vanilla Bean, Black Raspberry Chip Yogurt, Superman, Chocolate, Moose Tracks, Mint Chocolate Chip, Banana Cream Pie, Cookies & Cream, Campfire Toasted S’mores, Chocolate Chip Cookie Dough, Peanut Butter Cup, Amaretto Cherry Fudge, and Strawberry.
With its low overrun and 14% butterfat, Pierre’s Reserve Premium sits at the upper tier of super premium ice creams. Designed for ice cream lovers and professionals alike, the Reserve Premium 3-gallon tubs combine density, purity, and indulgence – making every scoop a memorable experience.
– For more information, see the Instantwhip Foods ad on page 22.
AROUND CHICAGO
The Grillroom Chophouse & Wine Bar
The Grillroom Chophouse & Wine Bar is an authentic Windy City steakhouse located in the heart of Chicago’s Loop and Theater District, situated right across the street from the CIBC Theatre. With 20 years of history and a recent refresh, they reopened in August 2024 after a five-month pause. The Grillroom offers a warm, inviting atmosphere enhanced by rich wood and leather finishes and soft mood lighting.
Perfect for power lunches, pre-theater gatherings, intimate dinners, and business meetings, the menu features the finest local steaks and chops, fresh seafood, pasta, salads, and more, all expertly prepared by a talented team with impeccable service. Highlights include a Seafood Tower with cold water lobster tail, snow crab, shrimp cocktail, oysters and ceviche, a 22-ounce ribeye that can be enhanced with a blue cheese crust or even brown butter basted shrimp, an Australian Wagyu Burger, and a decadent five-cheese mac & cheese with provolone, cheddar, goat, gruyere and parmesan with the option to add black truffle.
Throughout the summer, guests will enjoy a lush, flower-adorned patio with seating for up to 50 on Monroe St. that will offer a front-row seat to the city’s energy. It’s an ideal setting for a power lunch, post-theater bites, or after-work happy hour. Daily happy hour runs from 3 p.m. to 6 p.m., featuring select wines, House Margaritas, Barrel-aged Old Fashioned, Half Dozen East Coast Oysters, Meatball appetizer, and Tuscan Toast.
Sips That Give
The Grillroom Chophouse & Wine Bar has launched “Sips That Give”, a new give-back initiative supporting local earth-friendly organizations and conservation efforts. The current cocktail which will run through September is the Lakeshore Spritz, a bright, bubbly mix of Organic Prairie Vodka (Midwest-made), white grape juice, lemon juice, simple syrup, muddled blueberries and mint, and a splash of brut. Proceeds will be donated to Alliance for the Great Lakes.
The Grillroom Chophouse & Wine Bar is located at 33 W. Monroe St in Chicago, Illinois. They are open Monday from 4 – 9 p.m., Tuesday to Friday 11 a.m. – 9 p.m. and Saturday from 4 – 9 p.m. For more info visit: grillroom-chicago.com.
Chef Austin
Wilton’s Everyday Bakeware
Wilton, a leader in professional-grade baking tools and accessories for over 90 years, is proud to unveil its latest innovation: the Everyday Bakeware line. Designed with precision and durability in mind, this collection provides chefs and culinary professionals with high-performance bakeware that delivers consistency, efficiency, and reliability.
The Everyday Bakeware line features Wilton’s new “Pick Your Pan” approach, allowing culinary experts to customize their baking tools based on their needs and preferences. Made for chefs who demand both functionality and versatility, the line is ideal for those looking to streamline their baking process without compromising.
Each piece is crafted with non-stick technology and is dishwasher-safe for easy cleanup, while also being free from harmful PFAS “forever chemicals” – providing peace of mind in an industry where safety and sustainability are important.
New Piccolo
Buco Pizza Restaurants
Cooper’s Hawk Winery is preparing to add two more Piccolo Buco pizza restaurants in the US this year and has four more leases signed as the company pursues expansion opportunities and provides loyalty benefits to its wine club members. CEO Tim McEnery says he plans to grow Piccolo Buco at a “nice and easy” pace, compared to Cooper’s Hawk, which went from 41 locations in 2019 to 66, demonstrating sales growth of almost 80%. – Restaurant Business
Giardiniera Gains National Attention
Giardiniera, a relish originating from Chicago, is gaining popularity nationwide as a versatile flavor enhancer. Chefs are using the relish in innovative ways, such as in dipping sauces, over roasted chicken and in aioli for burgers, highlighting its ability to add heat, tang and crunch to various dishes. – Source: Flavor & The Menu
Green City Market’s Chef BBQ
Green City Market’s beloved Chef BBQ returns to Lincoln Park on Thursday, September 4 from 6:30 to 9:00 p.m. CT, bringing together over 100 of Chicago’s most celebrated chefs, restaurants, brewers, and mixologists for an unforgettable evening. Unlike any other food festival in Chicago, every chef participating in Chef BBQ sources sustainably-grown ingredients directly from Green City Market’s local farmers and vendors – making it the most hyperlocal culinary event of the year.
This one-of-a-kind food festival fuels Green City Market’s mission to secure the future of food by supporting sustainable farmers, educating our community, and expanding access to locally-grown food. All proceeds directly support this work.
Fast-casual chain Big Chicken – founded by Shaquille O’Neal – has launched a complete menu refresh aimed at returning the brand to its bold, flavor-packed roots. Known for its chicken sandwiches, tenders, mac and cheese, shakes, and wings, the 47-unit chain now features new ingredients like corn elote, onion rings, and fried cheese curds, which appear both as sides and sandwich toppings. The revamped menu introduces new categories and bigger flavors, including a new “Shaq Snacks” section with five smaller sandwiches – each built around a chicken tender in a split-top bun, similar to a lobster roll.
– Restaurant Business
Featured talent for the 2025 event include avec, Bang Bang Pie, Begyle Brewing, Zeitlin’s Delicatessen, Virtue Cider, and many, many more. This event is brought to you by Green City Market through support by generous sponsors Ritual Zero Proof, Divvy/Lyft, The Paramount Group, Protiviti, Lyra Health, CHEFtog, and Cooley Law.
“Chef BBQ isn’t just a tasting event – it’s a fullcircle celebration of our local food system,” said Letisha “Tish” Steele, Executive Director of Green City Market. “This is a night where Chicago’s top chefs honor the farmers who grow their food. When you attend Chef BBQ, you are both investing in a more sustainable food system while enjoying incredible, delicious dishes.”
“There is no greater thing you can do with your life and your work than follow your passion in a way that serves the world and you.” – Sir Richard Branson
A Shift in Dining-Out Trends
The number of customers dining out at least once a week grew from 76.4% in the fourth quarter of 2024 to 77.3% in June 2025, according to data from Big Chalk. In addition, limited-service menu prices fell to a three-month low while full-service prices rose for a fifth consecutive month, according to National Restaurant Association data.
– Source: Restaurant Hospitality
PepsiCo Boosts Sales with New Products
PepsiCo has reported stronger-than-expected earnings for Q2, driven by sales growth in Latin America and Asia that offset a decline in North America. PepsiCo Chairman and CEO Ramon Laguarta expresses confidence that new products, including protein-enhanced beverages and snacks, can boost North American sales. The company is also working on relaunching existing products with fewer artificial ingredients, responding to evolving market trends and regulatory guidance. – Source: The Washington Post
99 Ranch Market - Asian grocery store chain, opened its first-ever New York City store at 3711 Main St in Flushing, Queens. The market marks a major East Coast milestone for the West Coast brand as it brings its signature blend of freshness, flavor, and innovation to one of NY’s most vibrant and diverse neighborhoods. Coffee Fest is back October 24-25, 2025 with exciting new features, including hands-on workshops, new vendors, and exciting new products. It will be held at the Orange County Convention Center in Orlando, Florida. Hilton announced a major milestone, surpassing 500 open hotels across Florida - marking a new chapter of growth fueled in part by its expanding portfolio of lifestyle brands, including the upcoming debut of Tempo by Hilton in the Sunshine State. New York City’s first Hyatt Regency hotel opens at 160 N. Broadway with 795 rooms, awe-inspiring views of Broadway, contemporary decor paying homage to bustling Times Square neighborhood, and distinctive all-day dining. Pickleman’s Gourmet Café announces the upcoming opening of its very first Arizona location at Arrowhead Towne Center in Glendale. This marks a series of exciting firsts: the 36th Pickleman’s location nationwide, the first in the state of Arizona, and notably, the firstever Pickleman’s located inside a shopping center. People called, and the Colonel is answering . KFC’s beloved Potato Wedges and top-rated Hot & Spicy Wings are officially back by obsessive demand at KFCs nationwide. KFC first introduced Potato Wedges in the mid-1990s as a menu staple, earning cult status in the late 1990s and early 2000s, before a hotly debated discontinuation in 2020. Retail Insight, an
AI-powered analytics platform for grocery retailers, announced significant enhancements to its WasteInsight platform with several powerful new capabilities – Stock Exit Management, Intelligent Donation Enablement, and Food Safety Warnings. Schnuck Markets, Inc. is finalizing plans to bring a new Schnucks store to Creve Coeur, Missouri as part of the Olia Village mixed-use master development. The proposed approximate 68,000-square-foot store will be adjacent to and replace the current Creve Coeur store located at 10650 Olive Blvd. at North Spoede Rd. A grand opening date is undetermined at this time. Smashburger is expanding its non-traditional footprint with a new location at Detroit Metropolitan Wayne County Airport (DTW). This opening underscore the brand’s continued growth in travel hubs and commitment tvo delivering crave-worthy burger experiences to guests on the go. Tacotarian, the award-winning, plant-based Mexican concept, has been named one of Nation’s Restaurant News’ 2025 Hot Concepts, a prestigious honor recognizing emerging restaurant brands that are redefining the future of food. The 8th Annual Pacific Wine & Food Classic on September 20, 2025 is set to return to Newport Dunes Waterfront Resort (1131 Back Bay Drive, Newport Beach, CA, bringing an unforgettable celebration of bold flavors, glorious pours, and smooth summer vibes to the coast. The International Baking Industry Exposition (IBIE) brings together the entire grain-based food industry for the largest baking event in the Western Hemisphere. From September 13–17, 2025, the Las Vegas Convention Center will become the international stage for baking.
Kahlúa, the No. 1 coffee liqueur, is teaming up with Dunkin’, America’s largest coffee and donuts brand, to introduce Kahlúa Dunkin’ Caramel Swirl Cream Liqueur. This is the latest addition to Kahlúa’s permanent line of thoughtfully crafted liqueurs, marking Kahlúa’s largest investment in the cream liqueur category and Dunkin’s very first foray into cream liqueur.
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Functional Ingredients Are Trending
Rising consumer demand for healthboosting options is shaping functional ingredient trends in the food and beverage sector. According to Innova Market Insights, active health claims on product launches have increased 6% annually since 2020, with protein and fiber remaining prominent. Vitamins, minerals and botanicals are also emerging as soughtafter ingredients for their perceived benefits related to energy, immunity and sleep. – Food Business News
As one of the industry’s most respected BBQ experts, Phil Wingo is passionate about helping others. From our full line of rubs, seasonings, blends and sauces to customized and private label items available in Bulk and Retail Sizes, we have the products and expertise to help you generate new sales and profits! Call us today.
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Hilton secured the top spot in three categories of the J.D. Power 2025 North America Hotel Guest Satisfaction Index Study with Hampton by Hilton, Tru by Hilton and Home2 Suites by Hilton each earning the highest rankings in guest satisfaction in the Upper Midscale, Midscale and Upper Midscale/ Midscale Extended Stay segments, respectively. These No.1 rankings reinforce Hilton’s leadership in delivering exceptional hospitality across every price point.
Built to Last. Designed to Impress.
At Seating Hub, we engineer and craft commercial-grade furniture that works as hard as you do. Proudly made in the USA, we control every step—from raw materials to the finished product—ensuring top-tier quality and durability. Specializing in the hospitality industry, we create bespoke furniture that transforms spaces and captures the essence of your brand. If you can imagine it, we can build it. With over 100,000 venues served—from hotdog stands to national chains—we are committed to preserving American jobs and strengthening our economy.
FOOD PROCESSING BUILDING • 2701 N. HARLEM AVE. CHICAGO, IL
POWER IN PARTNERSHIP
Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY
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
Mike Georgis is the GM of Optimal Automatics , a secondgeneration family-owned manufacturer of Vertical Broilers. For over 50 years, Optimal Automatics has been producing the highest quality vertical broilers in the food industry, ideal for preparing authentic gyros, shawarma, and al pastor. Built in the USA and engineered for durability, their broilers stand up to the demands of high-volume kitchens. They offer units which operate on natural gas, propane, 110V, 120V, 208V, or 240V, giving operators the flexibility to choose the perfect match for their needs. If you want to save labor and reduce your food cost, also check out their Super Gyros Knife, designed for precision and ease. It delivers consistent, tender slices every time. See their ad on page 4 to learn more.
Mike Vantine, along with MacKenzie Hynes and Cole Geisself, are with RTI (Restaurant Technologies Inc.) the industry’s leading provider of safer, smarter, and more sustainable kitchen solutions through their oil management systems. Their services include fresh oil delivery, filtration and monitoring, used oil removal and responsible recycling , streamlining one of the most labor-intensive parts of foodservice operations. They proudly serve all types of food businesses, from independent restaurants to national chains. You can see their ad on page 46.
If you turned your restaurant upside down, everything that falls out (except food and drinks) is available from locally based Quill Corporation. The Quill team: Clif Gatehouse, Matt Ross, Francisco Lappo, Danny Kurian and Paul Lawson – supplies restaurants with everything from office supplies and kitchen tools to disposable and cleaning products, all with next-day delivery, personalized service, online or face to face. With 12 distribution centers nationwide, including Chicago, Quill offers competitive prices, huge inventory and fast, reliable service. Tired of faceless online suppliers? Quill’s local team is ready to help you save time and money with real support you can count on.
Courtney Barton is with Restaurantware – a firm offering a full range of sustainable packaging, tableware, and smallwares for food businesses. Available through distributors or online, Restaurantware provides the tools you need to run and package your food efficiently, and Courtney is here in Chicago to help you find the right solutions.
Nicolas Beaulieu is the owner of Chicago Knife Center, a new Fulton Market area based company specializing in hand sharpening knives and chef tools to perfection . With more than 20 years experience, Nicolas offers unmatched service with expertise in blade care and a deep understanding of the culinary craft, ensuring your kitchen tools are always performing at their best. To discover how Chicago Knife Center can help meticulously sharpen, restore and polish your knives , stop by and see him in his new showroom with an alley entrance at 1325 W. Lake St in Chicago.
Auctions and Appraisals
Optimal Automatics Celebrates 53 Years as the Vertical Broiler Leader
Elk Grove Village-based Optimal Automatics is proudly celebrating its 53rd year in business. A trusted name across North America, the company is recognized as the leader in vertical broilers used for preparing shawarma, gyros, and Al Pastor.
What sets Optimal Automatics apart is the wide variety of machine sizes and power options available, including natural gas, LP gas, 110-volt, 208-volt, and 240-volt electric models.
Still family-owned and operated by the second generation, Optimal Automatics continues to provide
hands-on quality, reliability, and innovation. All machines are NSF certified, with several models also UL listed, ensuring high standards for food safety and electrical compliance.
In addition to its broilers, the company also offers the Super Gyros Knife – a precision slicing tool designed to help operators deliver consistent, fast, and effortless cuts of gyros, shawarma, or Al Pastor, regardless of who’s behind the counter.
To learn more about their full line of products and to see what makes Optimal Automatics a food industry trusted choice for over five decades, see their ad on page 4.
Maximizing Budgets with Smaller Packaging Sizes
“Success usually comes to those who are too busy to be looking for it.” – Henry David Thoreau
Consumer goods companies including PepsiCo, Campbell and Mondelez International are expanding their offerings of smaller product sizes to attract budgetconscious consumers amid persistent high food prices and adapt to changing consumer behaviors. The smaller packages help companies compete for shelf space and maintain sales volumes and loyalty, while offering consumers more choices with tiered pricing – from single-serve options under $1 to family-size packs around $6. – Source: The Wall Street Journal
Chicken Sandwich Searches Soar
Searches for chicken sandwiches surged 125% over the past six years, according to Yelp data, highlighting a major rise in consumer demand. Quickservice giants and emerging chains alike are responding to this heightened interest, with brands such as McDonald’s seeing a 218% spike in searches for its returning Snack Wrap. Chick-fil-A claims the top spot in Yelp’s 2025 ranking of chicken sandwich chains, receiving praise for its Southernstyle patty and classic flavors. Dave’s Hot Chicken, with its Nashville-inspired spicy offerings, and Raising Cane’s, known for its signature sauce, follow in second and third place.
– Source: Food & Wine
BOOKSHELF
The Culinary Caper
Author: Nick Greenberg ISBN-13: 979-8890223036
Pierogi slinging, food truck chef, Anton Cherny, is up to his eyeballs in debt. Desperate to find a way out of his dire situation, he agrees to Ricky’s, his old art school buddy, daring solution: Art thievery. The plan is straightforward. While catering parties for members of the Cincinnati Reds and Bengals, who are unknowingly buying priceless works of previously pilfered art, Anton and Ricky swap out the paintings with forgeries, then return the originals to the insurance company for the generous reward money. Easy-peasy, until Anton discovers that his new girlfriend is the daughter of a ruthless Russian mob boss. Adding to his plateful of anxieties are the emotional and financial strains of supporting a son he’s never met, fielding threats from a Tolstoy-quoting loan shark, and mounting tension with his food truck partner. Will Chef Anton end up behind bars? Perhaps have his limbs disassembled by the erudite loan shark? Or can he employ his culinary expertise to prevail over the multifaceted morass in which he finds himself?
Crafting Cocktails with Purpose
Punch’s Best New Bartenders of 2025 are redefining sustainable bartending by integrating environmentally conscious practices into every aspect of their work. At Daisies in Chicago, Becca Petersen utilizes kitchen scraps and exclusively local, seasonal ingredients, avoiding nonlocal produce and employing techniques like fermentation and acid-adjusting. In San Francisco, Tone Arasa at True Laurel embraces a no-waste philosophy, foraging native flora and supporting local agriculture. Bartenders like Kenzo Han and Ricardo Rodriguez prioritize sourcing from responsible producers and partnering with composting companies to minimize waste and give ingredients a second life. These efforts reflect a holistic commitment to reducing environmental impact without sacrificing creativity or quality.
– Source: Punch
Nuggets
According to the Schoolbus Fleet, in the 2023-2024 school year, an estimated 451,238 yellow school buses provided transportation service daily in the United States. About 21.4 million elementary and secondary school children ride school buses to and from school each day. According to the United States Department of Agriculture Economic Research Service’s Sugar and Sweeteners Yearbook Tables, U.S. consumption of honey and made-with-honey products reached an all-time high of 688.6 million pounds in 2024, surpassing 2021’s previous record of 618 million pounds. Americaneagle.com is a full-service, family-owned digital agency dedicated to providing best-in-class web design, development, hosting, post-launch support, and digital marketing services for over 25 years. With a global team of 700+ skilled professionals and subject matter experts, Americaneagle.com focuses on achieving measurable results and exceeding their clients’ goals.
Beaches Resorts kicks off their annual Fall Fam Jam with a “Tiny Traveler’s First Passport” offer and lineup of toddler-friendly delights. Beaches Resorts, is rolling out the beach towels for toddlers, welcoming back its Fall Fam Jam program with all-new pint-sized adventures, available at its Jamaica and Turks and Caicos locations through Oct. 31, 2025.
Bobby’s Triple Threat is back with brand new addition to Bobby Flay’s hand-picked trio of culinary titans. Ayesha Nurdjaja joins titans Michael Voltaggio and Brooke Williamson in the new season, premiering Tuesday, September 2nd at 8pm ET/PT on Food Network.
Chartwells K12’s goal is to make sure students leave the
cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 18,000 associates in 4,500 schools, ranging from large public institutions to small charter and private schools. JTV is a leading retailer of fine jewelry and gemstones in the U.S., reaching over 60 million U.S. households via 24/7 live programming. With over 30 years of experience, JTV combines global sourcing expertise with a robust omni-digital strategy, offering a seamless shopping experience across TV, mobile, e-commerce, and social platforms. Labor Day is a federal holiday in the United States celebrated on the first Monday of September to honor and recognize the American labor movement and the works and contributions of laborers to the development and achievements in the United States. Pistachios have plant-based compounds that act as antioxidants, including vitamin E, polyphenols and the carotenoids lutein and zeaxanthin. A single serving of pistachios has more potassium than half a banana. Venmo is the go-to money movement app of the next generation, offering fast, safe, and social payments. With bestin-class experiences for users to send, split, shop, and sell, Venmo enables a seamless flow of money between the people and places that matter most to millions of users across the U.S. Voodoo Brewing Co. is a craft beer powerhouse known for its bold flavors, quirky branding, and laid-back pub vibes. Founded in 2005, it’s grown from a small operation into a nationwide name with brewpubs across Pennsylvania, Ohio, Texas, Virginia, Wisconsin, and more.
Warner Bros. Discovery Global Experiences, Imagine, and Eventim Live are excited to announce that the U.S. tour of Harry Potter: The Exhibition will make its next stop in Dallas, TX debuting at Pepper Square on October 24, 2025. Prepare yourself for the most extensive touring exhibition ever created that celebrates the enchanting world of Harry Potter and beyond, which has already captivated over four million fans worldwide.
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Redco Foodservice Equipment Page 40
800-722-5460
Thunderbird Food Machinery Page 45 866-451-1668
Berkel Midwest 800-921-9151
Losurdo Inc 630-833-4650
FOODSERVICE
HEALTH INSURANCE
Employco USA Page 43 630-920-0000
HEATING & AIR CONDITIONER SERVICE & REPAIR
Mechanical 24 Page 40 847-987-9738
HELIUM MacCARB Page 42 877-427-2499
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 10 800-325-8476
Olympia Maintenance 708-344-0344
HOT DOGS
Crawford Sausage 773-277-3095
Vienna Beef 773-278-7800
ICE CREAM
Instantwhip Chicago Page 22 773-235-5588
Fox Valley Farms 630-231-3005
ICE CREAM EQUIPMENT REPAIR & SUPPLY
Kool Technologies Page 32 630-483-2256
ICE CREAM-EQUIPMENT & SUPPLY
Kool Technologies Page 32 630-483-2256
ICE CREAM-YOGURT
Instantwhip Chicago Page 22 773-235-5588
ICE MACHINE REPAIR & SANITIZING
Major Appliance Service 708-447-4100
ICE MACHINES
Redco Foodservice Equipment Page 40 800-722-5460
ICE MACHINES-SALES-RENTAL OR
Empire Cooler Service Page 22 312-733-3900
Ice Solutions 24 847-987-9738
INSURANCE
Cacciatore Insurance Page 06 312-264-6055
Heil & Heil Insurance Agency Page 14 847-866-7400
Serpe Insurance Page 40 773-871-0809
ISU Northwest Insurance Services 847-310-0400
Society Insurance 888-576-2438
WM Schwartz Insurance/Gus Roma s 847-525-2846
INSURANCE SERVICES
Cacciatore Insurance Page 06 312-264-6055
Serpe Insurance Page 40 773-871-0809
INSURANCE UNDERWRITTING
Society Insurance
INSURANCE-INDUSTRIAL & COMMERCIAL
888-576-2438
Cacciatore Insurance Page 06 312-264-6055
Heil & Heil Insurance Agency Page 14 847-866-7400
INTERIOR DESIGN
Ullo Designs
INTERIOR DESIGNERS
312-296-8556
Sarfatty Associates 847-920-1100
INTERNET ADVERTISING
Food Industry News
INTERNET PROVIDERS - COMMERCIAL
847-699-3300
Astound Broadband 312-270-5408
ITALIAN BEEF
Devanco Foods Page 23 847-228-7070
Papa Charlie’s Page 06 773-522-7900
Serrelli’s Foods Page 15 877-385-BEEF
ITALIAN FOOD SPECIALTIES
E Formella & Sons Page 24 708-598-0909
ITALIAN SAUSAGE
Anichini Brothers Page 18 312-644-8004
JANITOR-SUPPLIES
Ramar Supply Co Page 41 708-233-0808
JAPANESE-FOOD PRODUCTS
Kikkoman Sales USA 630-954-1244
JUICER REPAIR & MAINTENANCE
Up ‘N Adam Service & Supply Inc Page 22 877-876-2326
Berkel Midwest 800-921-9151
JUICERS-FRUIT & VEGETABLES
Berkel Midwest 800-921-9151
KETCHUP
Red Gold
KIOSKS - ORDERING & POS
Infi USA
KITCHEN EQUIPMENT
A D E Foodservice Equipment
630-628-0811
Berkel Midwest 800-921-9151
KITCHEN FLOORING
Sexton Complete Floor Care Page 05 847-827-1188
KITCHEN-EXHAUST SYSTEMS/CLEANING
Enviromatic Corp of America Page 10 800-325-8476
Olympia Maintenance 708-344-0344
LABELS
A-Flex Label Corp/Printing 630-325-7265
LABOR MANAGEMENT SERVICES
Midway Staffing Page 30 708-397-8800
LAW FIRMS
Tuckey Law Page 46 312-701-2200
LINEN SUPPLY & RENTAL SERVICE
Cosmopolitan Textile 773-254-6100
LIQUOR INVENTORY CONTROL
Sculpture Hospitality Page 25 773-454-1300
LIQUOR LIABILITY INSURANCE
Heil & Heil Insurance Agency Page 14 847-866-7400
Serpe Insurance Page 40 773-871-0809
MAYONNAISE
Columbus Vegetable Oils Page 09 773-265-6500
MEAT PROCESSING EQUIP SALES & SERVICE
Berkel Midwest 800-921-9151
MEATBALLS
Rosina Real Italian Style Page 21 888-767-4621
MEATS -WHOLE PIGS-GOATS-LAMB
Park Packing Company Page 15 773-254-0100
MEAT-WHOLESALE
Anichini Brothers Page 18
312-644-8004
Devanco Foods Page 23 847-228-7070
New S B L Inc Page 17 773-376-8280
Park Packing Company Page 15 773-254-0100
Wichita Packing Company Inc Page 12 312-421-0606
Chef’s Quality Meats 708-333-0880
International Meat Company 773-622-1400
MEDITERRANEAN FOODS
Olympia Food Industries 847-349-9358
MENUS-CUSTOM PRINTED
Accurate Printing
MEXICAN FOOD PRODUCTS
B & B Food Services
MILK
Instantwhip Chicago Page 22
NAPKINS - CUSTOM PRINTED DISPOSABLE
Naptec Paper Page 19
NAPKINS & TABLES CUSTOM PRINTED
Naptec Paper Page 19
NEIGHBORHOOD MARKETING
LED Billboard Trucks
NITROGEN
MacCARB Page 42
NUTS - BULK
708-824-0058
815-834-2621
773-235-5588
846-200-3344
846-200-3344
312-924-7979
877-427-2499
Oleic Solutions Page 13 331-214-0436
OIL- SUNFLOWER
Oleic Solutions Page 13 331-214-0436
OIL-FRYING
RTI Restaurant Technologies Inc Page 46 312-504-4565
OILS & FATS-COOKING
Columbus Vegetable Oils Page 09 773-265-6500
RTI Restaurant Technologies Inc Page 46 312-504-4565
OILS & SHORTENING
Columbus Vegetable Oils Page 09 773-265-6500
OILS & VINEGAR
Pastorelli Foods
OILS- FILTERING & RECYCLING
PAINTING CONTRACTORS
Sexton Complete Care Page 05
PANCAKE-BATTER & MIX
Tec Foods Inc
PAPER-PRODUCTS
800-SOS-AUCY
RTI Restaurant Technologies Inc Page 46 312-504-4565
OILS-COOKING/BULK
Columbus Vegetable Oils Page 09
OLIVE OILS
765-557-5500
888-857-9831
847-827-1188
773-638-5310
773-265-6500
Columbus Vegetable Oils Page 09 773-265-6500
ORDERING TERMINALS
Infi USA 888-857-9831
ORGANIC FOODS
Pastorelli Foods 800-SOS-AUCY
OVENS-PIZZA
Northern American Pizza & Culinary 630-395-9958
PROPERTY & CASUALTY INSURANCE
Heil & Heil Insurance Agency Page 14
847-866-7400
Society Insurance 888-576-2438
PUBLISHING
Food Industry News
REAL ESTATE LAW
847-699-3300
Reveliotis Law PC Page 23 312-230-0160
REFRIGERATION
Redco Foodservice Equipment Page 40 800-722-5460
Vitlife 269-235-4585
REFRIGERATION EQUIPMENT REPAIR
CSI Page 18 888-908-5600
Kool Technologies Page 32 630-483-2256
Mechanical 24 Page 40 847-987-9738
REFRIGERATION SERVICE
Ice Solutions 24 847-987-9738
REFRIGERATION-EQUIP/COMMERCIAL
Custom Cooler & Freezer Page 12 630-879-3131
RESTAURANT CLEANING SERVICE
Cruz’s Cleaning Service Page 18 630-379-3732
RESTAURANT CONSULTANTS
Stanovich Hospitality 708-359-1911
RESTAURANT DESIGN
Ullo Designs 312-296-8556
RESTAURANT EQUIP MANUFACTURERS
EmberGlo Page 08 866-705-0515
RESTAURANT EQUIPMENT
Optimal Automatics Page 04 847-439-9110
Wood Food Systems Page 06 847-949-9663
Berkel Midwest 800-921-9151
FSI/Foodservice Solutions 847-719-6088
Losurdo Inc 630-833-4650
RESTAURANT EQUIPMENT & SUPPLIES
Custom Cooler & Freezer Page 12 630-879-3131
Ramar Supply Co Page 41 708-233-0808
Alfa Restaurant Supply 773-588-6688
Berkel Midwest 800-921-9151
Schultz Supply 708-652-2020
RESTAURANT EQUIPMENT PARTS
CSI Page 18 888-908-5600
Berkel Midwest 800-921-9151
RESTAURANT EQUIPMENT REPAIR
CSI Page 18 888-908-5600
RM Services Page 06 331-300-7955
Up ‘N Adam Service & Supplu Inc Page 22 877-876-2326
Berkel Midwest 800-921-9151
RESTAURANT EQUIPMENT REPAIR
Mr Appliance of West Loop Page 41 312-626-5467
Berkel Midwest 800-921-9151
Major Appliance Service 708-447-4100
RESTAURANT EQUIPMENT-NEW & USED
K & L Liquidation Page 30 847-854-9913
March Quality Used & New Equip Page 43 800-210-5895
Berkel Midwest 800-921-9151
RESTAURANT FURNITURE
Richardson Seating FSE Division Page 24 312-829-4040
RESTAURANT INSURANCE
Society Insurance 888-576-2438
RESTAURANT REAL ESTATE SALES
John Moauro/Realty Executives 708-921-4939
Nick Dibrizzi/Coldwell Banker 708-562-9328
Ted Aretos/ Eatz & Associates 815-761-8334
RESTAURANT-DESIGNERS
Losurdo Inc 630-833-4650
Sarfatty Associates 847-920-1100
RE-UPHOLSTERY
Chicago Booth Page 20 773-378-8400
Joe’s Furniture Upholstery Page 03 773-965-4828
RIBS RAW
Wichita Packing Company Inc Page 12 312-421-0606
ROOF TOP GREASE CONTAINMENT
Enviromatic Corp of America Page 10 800-325-8476
ROOFS-SALES-REPAIR & MAINTENANCE
Care Sheet Metal & Roofing Page 16 708-387-9784
RUBS
Char Crust Page 46 773-528-0600
SALAD-DRESSINGS
Ken’s Foods Page 48 800-633-5800
SALAD-DRESSINGS & OILS
Columbus Vegetable Oils Page 09 773-265-6500
Tec Foods Inc 773-638-5310
SANITATION CERTIFICATION
Illinois Restaurant Association Page 42 312-787-4000
SANITATION CLASSES
Badger Food Service Consulting Page 20 262-902-2947
SAUSAGE
Anichini Brothers Page 18 312-644-8004
Crawford Sausage 773-277-3095
Vienna Beef 773-278-7800
SAUSAGE PRODUCTS
Wichita Packing Company Inc Page 12 312-421-0606
SCALES
Berkel Midwest 800-921-9151
SCALES-SALES & REPAIR
Accurate Scale Company Page 20 773-847-1820
SEAFOOD
Fisherman’s Pride Page 31 800-543-2110
SEASONING BLENDS AND RUBS
Rollicking Buckaroo Seasoning Blends 415-737-5265
SEATING
Dearborn Sourcing LLC Page 02 312-243-6214
Seating Hub Page 27 773-379-7777
Trendler Inc 773-255-4407
Waco Manufacturing 312-733-0054
SECURITY SERVUCES FOR RESTAURANTS
Blue Star Security 224-456-0413
SELF-SERVICE ORDERING KIOSKS
Infi USA 888-857-9831
SERV SAFE FOOD SAFETY CERTIFICATION
Badger Food Service Consulting Page 20 262-902-2947
SEWER(MAINT)-RODDING & JETTING
Tierra Environmental Page 26 888-551-1998
SHAKE MIX
Fox Valley Farms 630-231-3005
SHORTENING
Columbus Vegetable Oils Page 09
SLICERS - AUTOMATED
Berkel Midwest
773-265-6500
800-921-9151
CES Nationwide 773-533-3333
SLICERS-SALES & SERVICE
Berkel Midwest 800-921-9151
SOCIAL MEDIA MARKETING
Chicago Social Media Mktg. Group Page 39
SOFT DRINKS
847-387-9873
PepsiCo Foodservice 773-893-2319
SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES
Kool Technologies Page 32 630-483-2256
SOFT SERVICE MIX
Fox Valley Farms
SOFTWARE PROGRAMS - CUSTOM
IT Impact Inc
SOUP BASES
Tec Foods Inc
SOUPS
Bistro Soups (Div of Vienna Beef)
Vienna Beef
SPICES
Tec Foods Inc
SPICES & SEASONING BLENDS
Char Crust Page 46
SPIRITS
R Jelinek Midwest Page 32
SPREADS - DIPS - GLAZES
SUPERMARKET- EQUIPMENT/ NEW & USED
Berkel Midwest
TABLES-ALL TYPES
Chicago Booth Page 20
Richardson Seating FSE Division Page 24
Waco Manufacturing
TAMALES
630-231-3005
312-809-5456
773-638-5310
773-278-7800
773-278-7800
773-638-5310
773-528-0600
708-691-3895
Rollicking Buckaroo Pepper Jam 415-737-5265
STAFFING AGENCIES
Midway Staffing Page 30 708-397-8800
STEAM CLEANING
Olympia Maintenance
SUPERMARKET EQUIPMENT
Berkel Midwest
708-344-0344
800-921-9151
CES Nationwide 773-533-3333
SUPERMARKET EQUIPMENT REPAIR
Up ‘N Adam Service & Supply Inc Page 22
877-876-2326
Berkel Midwest 800-921-9151
800-921-9151
773-378-8400
312-829-4040
312-733-0054
Supreme Frozen Products 773-622-3777
TAX APPEALS (PROPERTY)
Reveliotis Law PC Page 23
TAX PAYMENTS Cook County Treasurers Office
TEST KITCHEN SERVICES B & B Food Services 815-834-2621
Demonstrate consistent presence. Advertise in:
Boost Dine-In Sales and Foot Traffic ATTENTION CHEFS
We want to support you and tell your story. Fill out our chef profile: foodindustrynews.com/ chef-form It’s free.
For over 20 years our focus has been on helping restaurants maximize their online presence and turning local dining spots into must-visit, viral sensations.
Great marketing doesn’t cost — it pays. Our services are affordable and effective.
Contact Todor Krecu for a FREE consultation and discover how we can help. We succeed where others have failed.
Let’s Grow Your Business Together. Call Todor: 847-387-9873
tkrecu@gmail.com
Chicago Social Media Marketing Group LLC
Free for Food Business Professionals, Chefs, Owners, and Buyers. No RSVP Needed. Free to Attend, Learn and Network. Free Food Tastings and Raffle Prizes. Moretti’s Chicago: 6727 N. Olmsted, Chicago • 5 - 9 p.m.
Clodagh Lawless, Proprietor, The Dearborn. For the Irish-born entrepreneur, a deep-rooted love of genuine Irish hospitality evolved naturally as her true calling. “Every day I am guided by the passion and purpose of the people that work for us.”
Anna Kamilis, Owner, The Outpost Mexican Eatery. The Outpost is known and respected for its authentic cuisine, chef-inspired menus and community engagement.
Geri Hernanadez, Owner, Savory Crust Empanadas. Empanadas come from Argentina, but this Chicago twist offers savory and sweet fillings that are hard to resist. Discover how Geri has grown, now with two locations and a food truck with more on the way.
Moderator: Chef Mary Gorski. Mary has been working in the industry for nearly 40 years with the goal of making a difference in the advancement of Chefs, Students and Culinary Professionals in Chicago and across the country.
Why More Restaurants Are Switching to High-Oleic Sunflower Oil
In today’s restaurant industry, oil isn’t just a cooking medium – it’s a business decision. High Oleic Sunflower Oil (HOSO) offers a smarter, cleaner, and healthier alternative to soybean, canola, and beef tallow.
HOSO is naturally non-GMO, has a neutral flavor, and performs exceptionally well in high-heat applications like deep frying. It contains over 80% monounsaturated fats – the same heart-healthy fats found in olive oil – helping reduce saturated fat in your menu without compromising taste or texture. Compared to soybean or canola oil, HOSO resists oxidation and breakdown better, which means longer fry life, fewer oil changes, and cleaner equipment – all translating into cost savings.
Unlike beef tallow, HOSO contains zero cholesterol and no trans fats, making it a cleaner label choice for healthconscious consumers.
With extended shelf life, reduced waste, and a premium nutritional profile, HOSO is the oil modern kitchens trust. Make the switch – serve better food, save more money, and give your customers the quality they deserve.
– You can find the EFFO ad on page 13.
Performance FoodserviceChicago, Sponsors ‘Dinner on
the Nascar Track’
Performance FoodserviceChicago was a proud sponsor of Dinner on the Nascar Track, part of the Culinary World Series kicking off Chicago Gourmet 2025. This exclusive, chef-driven Italian dinner brought together top chefs for a collaborative, five-course menu served right on the start/finish line of the Nascar Chicago Street Race which ran July 5-6.
Representing Team Chicago at the event were Dan Gilroy (President), Sean Donohue (Regional Sales Manager), and Steve Zabel (Corporate Chef). All of the participating chefs put out world class food, supported by the coordinating efforts of Paramount Events.
Performance Foodservice is also a sponsor and chef participant for Rise & Shine Gourmet, taking place on September 28 on the Harris Theater Rooftop in downtown Chicago. Tickets will go on soon for this Sunday brunch, which is the final event of the Chicago Gourmet Main Event Festivities. For more details, visit: chicagogourmet.org/page/RiseShine.
A portion of the proceeds of all Chicago Gourmet events benefits the Illinois Restaurant Association Educational Foundation (IRAEF). The IRAEF is a non-profit organization 501(c)(3) dedicated to building and promoting the health and prosperity of the restaurant industry by investing in our youth and our workforce.
Our Readers AreLeaders
National Truck Driver
Appreciation Week is an important time for America to thank all the professional truck drivers for their hard work and commitment in undertaking one of our economy’s most demanding and important jobs. Celebrated annually, this year’s National Truck Driver Appreciation Week is September 14-20 .
Five Steps for Restaurant Owners to Cut Waste and Theft
In foodservice, inventory loss is a major drain, with restaurants losing 15-25% of stock and ~7% of gross sales to waste, spoilage, and theft. To stop this, treat it like cash shortages – you’d investigate missing cash from the drawer or safe, apply the same accountability to inventory.
1. Adopt Accurate Tracking Systems. Use scale-based apps or software to audit staff, compare usage vs. sales, and track loss %, ideal vs. actual COGS%. Without precise measurement, the following steps are not possible and losses mount. These tools spot issues early for efficient fixes.
2. Define Loss Goals. Set targets like missing sales dollars, % lost inventory, or an “Efficiency Rating” (actual COGS vs ideal). Aim for 3% loss or 97% efficiency to benchmark and monitor progress.
3. Assign a Leader. Appoint an manager, owner or team member to share results, communicate, and apply consequences. This leadership makes inventory management proactive.
4. Post Audit Results. Share outcomes visibly to invoke the Hawthorne Effect: people perform better when observed. Link variances to POS timestamps/employees when possible, ask specific questions based on your variances (not vague complaints). Use meetings, boards, chats, or multi-location rankings to encourage better habits.
5. Build Rewards and Penalties. Tie incentives to goals: bonuses, shift meals/drinks, preferred schedules for success; extra inventories or lost perks for failures. These steps help reclaim profits by creating vigilant teams and practices, reinforcing inventory and sales tracking as a priority.
Ken Gillie, Sculpture Hospitality
Information courtesy of Ken Gillie, president of Sculpture Hospitality, a food and beverage industry specialist. You can find the Sculpture ad on page 25
The rumors are true. The Reese’s and Oreo brands are answering fans’ call to collab and unite their iconic flavors with not one, but two new products for fans to enjoy.
Inventive Trend with Pickles
Restaurants are embracing the hot new pickle trend, with chains like Popeyes and Sonic Drive-In offering pickle-themed menus. The trend, driven by Gen Z’s preference for the “swalty” flavor profile, has led to innovative items such as pickle lemonade and pickle-infused desserts. Other summer promotions include barbecue items, movie tie-ins, and patriotic-themed products to attract customers amid economic concerns.
– Flavor & The Menu
Introducing the Reese’s Oreo Cup and the Oreo Reese’s Cookie – a two-way delicious mash-up between America’s #1 Candy and #1 Cookie
This fall, Bellagio Resort & Casino and Major Food Group, will unveil Carbone Riviera, an extraordinary new expression of the Carbone brand, devoted to the art of seafood at the highest level. Set against the unrivaled backdrop of the Fountains of Bellagio, the restaurant is poised to become the culinary crown jewel of Las Vegas. Photo Courtesy of MGM Resorts International.
Tired of Running Out of Gas?
Dyrt’s 10 Best Places to Camp in the U.S.
Lost Lake Campground: Gunnison National Forest (Colorado)
Sandy Springs Campground (Ohio)
Split Rock Lighthouse State Park Campground (Minnesota)
Alabama Hills Recreation Area (California)
The Wall (South Dakota)
North Rim Campground: Grand Canyon National Park (Arizona)
White Star Campground – PikeSan Isabel National Forest (Colorado)
Scoria Pit North Dakota)
Town Hall Road: White Mountain National Forest (New Hampshire)
Copper Falls State Park Campground (Wisconsin)
Have you ever wondered what it takes to redesign a website? For Red Gold, it took 13 months, 58 dedicated team members, and a whole lot of tomatoes.
Over the past year, a cross-functional team of Red Gold employees partnered with their digital agency, AmericanEagle.com , to completely reimagine their online presence. The result? A brand-new, beautifully redesigned website that brings everything under one digital roof: RedGoldTomatoes.com.
Here’s What They Set Out to Do, and Accomplished:
• One Home for All Things Red Gold: They consolidated five separate websites into one seamless experience.
• Better Visibility: They improved their SEO so you can find them faster when you search.
• More Flexibility: Built on WordPress, their new site allows their marketing team to keep content fresh and up to date.
• Modern and User-Friendly: They gave the design and content a fresh, modern look that’s easier to navigate.
Fun Facts from Behind the Scenes:
• Over 900 recipes reviewed
• 150 pages created
• 2,400 hours of agency work
They’re proud of the result – and they’d love for you to check it out. Visit their new site and explore what’s fresh at Red Gold: RedGoldTomatoes.com/redgoldfoodservice.
– Find Red Gold in our directory under “Condiments”.
Navigating the Tightening Labor Market in Food Manufacturing
Across the food manufacturing industry, labor shortages are no longer a temporary challenge: they’re the new reality. With shrinking labor pools, rising demand, and increasing regulatory pressure, many food companies are struggling to maintain consistent production.
Nowhere is this felt more acutely than in critical roles like sanitation, machine operation, packaging, and line work. The stakes are high. Unfilled positions can lead to production delays, quality issues, and compliance risks.
That’s where firms like Midway Staffing, Inc. bring stability. With over a decade of food industry expertise, Midway specializes in sourcing and retaining dependable talent trained for FDA and USDA regulated environments.
“The labor market has shifted,” says RJ Parrilli, President of Midway Staffing. “Success today requires more than staffing – it demands a proactive, hands-on workforce strategy.”
Midway’s approach includes on-site support, flexible staffing models, and a deep understanding of food production standards. This allows clients to scale effectively, maintain output, and avoid the high costs of turnover or non-compliance.
As the industry evolves, smart staffing partnerships have become essential. For food manufacturers navigating today’s labor climate, access to skilled, reliable workers isn’t just helpful – it’s mission-critical. Midway Staffing, Inc. is one of the fastest-growing staffing agencies in the country, specializing in the food manufacturing and distribution sectors. They provide top-tier talent for essential roles including production, sanitation, quality control, machine operations, and more. Their focus is on building high-performing teams that drive efficiency, compliance, and success across the supply chain. To contact them, see their ad on page 30.
Sandwich Loaves
Challah Breads
Buns and Rolls
French and Italian Breads
Dinner Rolls
TRAVEL
Girls Trip to Nashville! With VALERIE MILLER
This is the best place to go with your girlfriends or family to celebrate a special occasion It’s the ideal place to have a Bachelor/ Bachelorette party. A group of us decided to go to Nashville to celebrate our nieces’ birthdays; one was turning 21 and the other 31. There is so much to see and do. It’s nonstop fun!
TOURS/ATTRACTIONS
Hop On Off Trolley Tour : The hop-on hop-off trolley tour, provides you with the flexibility to hop on and off at any of 13 conveniently located bus stops! With this trolley tour, you’ll be able to immerse yourself in the culture of the city. Board the hop-on hop-off trolley and sit back as you make your way through Nashville. I highly recommend this.
The Grand Ole Opry : The country’s longest-running radio show that is celebrating 100 years this year, still puts on live shows three nights a week. After your tour, attend the show that still takes place three nights a week as a live radio show, just like it has for a century. You’ll hear a dozen performers in one show, from country music greats to newcomers on the scene.
Upcoming Event : The Grand Ole Opry House has announced a five-night holiday residency with Nashville-based, 4x Grammy-winning duo “For King and Country”. Their fan-favorite holiday spectacle, A Drummer Boy Christmas: The Live Experiences, will return to the Opry House December 15-19, 2025.
Ryman Auditorium: A National Historic Landmark, this venue is well-known as the Mother Church of Country Music and is the most famous former home of the Grand Ole Opry (1943-1974). The Ryman’s thriving concert schedule hosts more than 200 shows per year, and the venue is open for daytime tours year-round. -visit ryman.com.
Shopping: Explore Nashville’s neighborhoods, where you’ll find everything from unique boutiques to independent record stores, offering a truly local shopping experience. You might even pick up a new pair of cowboy boots. Or visit Opry Mills: Nashville’s largest outlet shopping destination.
Whiskey Trail Tours: Create your own Nashville whiskey tour and ride in style as you see the city of Nashville. Choose the vehicle that fits your group, decide your top distilleries, and Tennessee Whiskey Trail Tours will take care of the rest. whiskeytrailtours.com
Bars: The main street in Nashville known for its abundance of bars is Broadway, specifically the area known as Lower Broadway. This section of Broadway is famous for its honky-tonks, live music venues, and lively atmosphere. Check out your favorite artists bar and enjoy all the live music.
HIGHLIGHTS INCLUDED
Category 10: Luke Combs entertainment complex, 69,000 square feet complete with The HonkyTonk, Hurricane Hall, The Still, and 5 Leaf Clover Sports Bar. It has the largest rooftop in downtown Nashville. On the night we stopped in, we were seated nearby a couple that were huge Luke Combs fans and were celebrating their wedding there. The groom had a tattoo of Luke Combs on his leg which he showed off proudly! The band playing that night was awesome.
JBJ’s Nashville: Jon Bon Jovi’s bar is a premier destination for music, dining, and entertainment with its five-story venue, complete with two rooftop spaces offering an unforgettable experience. On the upper level we had the chance to watch guests take a ride on the mechanical bull. This was very entertaining.
Ole Red Nashville: This is Blake Shelton’s bar, inspired by his song “Ol” Red”. This is a multilevel entertainment venue, a popular destination for live country music, Southern-style dining, and signature drinks. This bar offered line dancing lessons, so we signed up. Our entire group took the lessons and after our class we had the chance to show off our moves on the dance floor with the live band.
• 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
