Food Industry News January 2022

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FOOD INDUSTRY NEWS

40 CELEBRATING

JANUARY 2022

FOOD

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PITA INN CELEBRATES 40 YEARS OF THE AMERICAN DREAM

Hazem Tabahi remembers working the cash register when he was 5 and 6 years old at Pita Inn, his parents’ restaurant. Today he, his younger brother Eyad and their father, Falah, split the duties at six Pita Inn locations, a warehouse, and a bakery and market, all while overseeing about 150 employees. Hazem, who has an MBA, and Eyad, a lawyer, are now vice presidents of the company, while their dad is “still the boss” and going strong, Hazem says. Falah emigrated from Palestine, and in 1982 he and his wife, Asma, opened the first location in Skokie, serving traditional Middle Eastern food. This March, the Tabahi family will celebrate 40 years in business. They opened on St. Patrick’s Day in 1982. “The same week we had a grand opening, my mom gave birth to my sister,” Hazem notes. Soon after giving birth, Asma was back at the restaurant. “(My mom) was the cashier, and I was the babysitter in the office.” The most important lesson he learned from his father, Hazem says, is that “quality, consistency and customer service are what we try to uphold as much as possible.” Continued on page 28

TOP, FROM LEFT: Pita Inn Bakery & Meat Market in Skokie; Eyad (from left), Falah and Hazem Tabahi and Pita In. BOTTOM, FROM LEFT: Fluffy, fresh-baked pita comes off of the conveyer belt; the combination feast platter; fattoush salad; and spicy chicken shawarma.

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AROUND CHICAGO ................................... 20

HOW BREAK-EVEN ANALYSIS CAN HELP YOU ...... 8

BOOKSHELF ........................................... 40

LOCAL NEWS .......................................... 16

BUYERS’ DIRECTORY ............................ 33-35

NATIONAL NEWS ...................................... 24

CHEF PROFILE ........................................ 10

NUGGETS ............................................... 32

CLASSIFIEDS/BUS. FOR SALE ................... 36-39

PEOPLE SELLING THE INDUSTRY ................... 41

DINING WITH MS. X ................................... 6

TRAVEL ................................................ 46

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Food Industry News® January 2022

Burrito Beach Opens Seventh Location Burrito Beach, a longtime fast-casual favorite for fresh and quality fare, has opened its seventh location, in Chicago’s Lincoln Park neighborhood at 1000 W. North Ave. Established in Chicago in 1995, Burrito Beach has been successfully serving up its distinct style of toasted burritos, tacos, nachos, quesadillas and bowl creations packed with exceptional ingredients for 26 years. With outposts in the loop, Streeterville, several of Chicago’s landmark transportation hubs and Northwestern Hospital, the group makes an exciting move post-pandemic with the expansion to its first neighborhood location outside of downtown.

Chef Didier’s Culinary Trip Extraordinaire Set for 2022 Drizly Teams Up with 7-Eleven for Alcohol Delivery

California Pizza Kitchen to Franchise in U.S.

California Pizza Kitchen has announced its first domestic franchise program. The long-awaited domestic expansion follows the brand’s successful international franchise growth. CPK is excited to enlist passionate and experienced franchisee partners to develop new U.S. locations in 2022. This follows its aggressive growth abroad with recent franchise expansion plans in Canada and Hong Kong.

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Drizly, one of North America's largest alcohol e-commerce and on-demand delivery platforms, announces its collaboration with 7-Eleven to deliver alcohol to adults of legal drinking age in under 60 minutes from over 1,200 7-Eleven stores.Following a successful pilot program with 190 stores, over 1,200 7-Eleven stores across Arizona, California, Connecticut, Florida, Illinois, Missouri, Ohio, Oregon, Texas, Virginia and Washington offer delivery via Drizly. Customers in areas served by those stores can order via the Drizly app or Drizly.com to enjoy home delivery for a range of adult beverages from 7-Eleven. The companies plan to expand the collaboration in the coming months to bring Drizly's alcohol delivery to over 2,000 stores nationwide.

Chef Didier Durand of Chicago is putting the final touches to his annual trip to the southwest of France, scheduled for March 4-13. During these 10 days, the former restaurateur-turnedpersonal chef will guide guests through the region of his birthplace, hopping from gourmet meals to beautiful castles to wineries and markets to truffle hunting and more. A deluxe coach bus will take about 25 Americans on daily trips to visit Sarlat, Les Eyzies, Périgueux, Bergerac and Bordeaux. For more information go to chefdidierdurand.com.

To cook well you need good ingredients, a palace, a heart and some friends.

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James Contis 1927-2013 Food Industry News Issue 1, January 2022 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________

For advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2022 Foodservice Publishing Co. Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America

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Customer Spotlight Q: Tell us a little about Skippy’s & how you got started? Back in the 80’s, Kostas and Voula Volkos along with their two sons, Tom and John opened their first Skippy’s in Roselle, IL and have never stopped serving their respective communities. Q: What makes Skippy’s unique? Using the finest ingredients with freshest produce, meals are created from scratch daily. In doing so, we believe “doing things the right way” has gone a long way for this family and will continue to for years to come. Q: How many locations do you have? Any plans to open more? Currently we have four and stay tuned for more! 4405 Winfield Rd., Warrenville, W IL 554 Randall Rd., South Elgin, IL 922 Randall Rd., St. Charles, IL 2121 Butterfield Rd., Oak Brook, IL Q: Thank you for being a customers of ours! We’d love to know why you use Devanco Gyros, Chicken Gyros, and Italian Beef? Great products but more importantly a great family company to work with. Q: Do you offer catering? Yes we have a complete platform for catering our products. Q: Where can people learn more about Skippy’s? Skippysgyros.net or better yet, stop by any one of our locations!

DEVANCO FOODS - 440 MISSION ST. CAROL STREAM IL 60188 WWW.DEVANCOFOODS.COM - 847-228-7070 January 2022 1-8.indd 5 devanco jan fp 2022_converted.indd 1

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Chick'nCone Seeks National Expansion Through One-of-a-Kind Franchising

Chick'nCone, the fast-craft restaurant concept famous for serving crispy, hand-cut chicken tenders in a freshly made waffle cone, is looking to capitalize on the growth it experienced throughout the course of the pandemic as it expands into new markets throughout the country. Since the beginning of the pandemic, the brand has grown from four open locations to 24. It now believes that the timing is ripe to start actively looking for experienced entrepreneurs to join its family-driven brand and show the world what makes Chick'nCone #socluckingood. Today, Chick'nCone has 24 locations open and operating throughout the United States, Canada and the United Arab Emirates, with plans to have 50 locations open by the end of 2022.

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Virtual restaurants and ghost kitchens are creating opportunities for established brands to enter new markets and for celebrities to attach their names to new concepts. Quickserve chain Arctic Circle is gaining a presence in Arizona with ghost kitchen partner Kitchen United, Legal Sea Foods is growing into two new markets and actor/comedian Cheech Marin has teamed with chef Zach Neil to launch Muncheechos, a delivery-only concept open until 3 a.m. -Source: barandrestau-

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Wine Clubs at Restaurants Remain Viable

Restaurant wine clubs, the result of pandemic-era innovation, have grown in popularity among diners and restaurant owners looking for new ways to stay in contact with their customers. The restaurant King in New York City launched a wine club that delivers monthly three-bottle boxes nationally, while the platform Table22 has helped restaurants across the country set up their own wine clubs. - Source: Punch

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Food Industry News® January 2022

DINING WITH

MS. X JANUARY 2022

BARNES & NOBLE CAFÉ, 5405 Touhy Ave., SKOKIE, Ill.; 847-329-8460. After shopping in the book store, I headed over to the café for a beverage and some treats. They have plenty of seating. They offer coffee, tea, cold and specialty drinks, along with sandwiches and desserts as well. My ultimate favorite treat from here is their Sweet Street chewy marshmallow bar. It’s always so fresh, gooey and delicious. And,to go with it, I get a cup of hot chocolate with whipped cream. CHICAGO STADIUM CLUB ON THE 200 LEVEL OF THE UNITED CENTER, 1901 W. Madison St., CHICAGO; 312-455-2582. This is an exclusive restaurant for 200-level season ticket holders. A huge thanks to one of my family members, who invited me to dinner and the Blackhawks hockey game. What a great experience! Dinner before the game was amazing. The dining room was lovely and the atmosphere and service were spot on. The menu offered was a full buffet. So many choices, fresh salads, charcuterie and a carving station of fresh meats. There was a big dessert selection, too. DEAR FRANKS, 5699 W. Touhy Ave., NILES, Ill.; 847-647-9099. Located in a very busy strip mall, Dear Franks is so bright and clean, and they have plenty of seating. They offer all the fast food favorites including Italian beef, gyros, burgers, hot dogs, Polish, salads and more. They have daily specials, too. I have tried their cheddar burger; a Polish sausage with the works; and their grilled pork chop sandwich. The pork chop comes on an onion roll with barbecue sauce and grilled onions, and I switch the barbecue to mustard. For my sides, I get fries and onion rings. They have a great staff offering friendly service. RUTH’S CHRIS STEAKHOUSE, 933 Skokie Blvd., NORTHBROOK, Ill.; 847-498-6889. This is a fine dining experience. They are known for their steaks that are seasoned perfectly, cooked to perfection and served to you sizzling on a hot plate. I usually order the New York strip, but this time we shared the 40-oz. porterhouse for two. The presentation of the steak was beautiful, and it was sliced for you. Between the two of us we couldn’t finish it, even though it was so good! For a starter I ordered the steakhouse salad and for my sides, the potatoes au gratin and Brussels sprouts. I recommend making a reservation. TAQUERIA ATOTONILCO, 1649 W. 47th St., CHICAGO; 773-248-5870. When I’m visiting Swap-O-Rama on South Ashland Avenue, I love to stop by Taqueria Atotonilco for a spicy, flavorful Mexican breakfast. This is a neighborhood favorite! Try the huevos a la Mexicana made with fresh jalapeño peppers or the chilaquiles, chips with chorizo and eggs topped with a red, ranchero-style sauce. Both entrees come with rice and beans and choice of tortilla. I like the corn tortilla. And I get a cup of their Mexican coffee. They have a full menu and numerous locations. TRASPASADA RESTAURANT, 3605 N. Ashland Ave., CHICAGO; 773982-8700. You know that commercial in which a snowman is transformed into a kid by eating Campbell’s Soup? That’s how it felt to eat Traspasada’s fideo soup on a recent snowy, bone-chilling afternoon. The tomato and chicken broth with fideo noodles is the perfect comfort food. Instead of red salsa you might see at other Mexican restaurants, here you’ll find a black bean salsa that’s easy to fill up on. Be sure to save room for their cheesy chicken enchiladas. WHOLE FOODS MARKET, 6009 N. Broadway Ave., CHICAGO; 773506-7600. This a full-service grocery store, plus you will find a big selection of organic and gluten-free products here. They have plenty of healthy snacks, too. Their prepared foods section is so tempting. I picked up some of their classic chicken salad, a chicken jalapeño quesadilla, some smoked mozzarella pasta salad and a vegan ultra green spanakopita. Every one of those items was so good. And, to keep it a little healthy, I picked up a bottle of Suja Organic celery juice.

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Food Industry News® January 2022

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Star Union Spirits, the artisanal, small-batch distillery in Peru, Ill., is excited to offer hand-crafted spirits that are locally made in the Illinois Valley. As consumer spending habits shift away from the white spirits to dark flavored liquids, Star Union Spirits is providing the American answer to the French staple in the form of New American Brandy in addition to its aged and un-aged spirits such as grappa, whiskey and even vodka. Co-founders Bob Windy, a Peru native, and business partner Jeff Yosowitz opened the company’s doors in the historic, Westclox factory building, which houses a tasting room and the distillery. When Windy and Yosowitz were looking for places for Star Union Spirits they were drawn to the building’s history and ties to the community. Sharing the same desire for producing quality and innovation, they began renovation and development of the area’s only distillery. They use use Midwestern fruits and grains as well as West Coast and South American grapes in their spirits, as well as employing a manually cranked crusher/ de-stemmer and an early 20th century wine press. In addition, Star Union uses clean limestone water from the Illinois Valley, where several breweries long ago figured out that the water made for great tasting mash bills. Tours are available by appointment, while the tasting room sells craft cocktails and bottles.

Dirk Ahlbeck, CPA National Restaurant Practice Lead, Apple Growth Partners

One method for proper forecasting is to calculate your restaurant’s break-even analysis. A break-even analysis is understanding how much of every dollar in sales above the break-even point should go to the bottom line at various sales levels above break even. A break-even analysis is a calculation of how much in sales a restaurant needs to cover all of its costs for a certain period of time. Consider it the amount of revenue necessary to cover the total fixed and variable expenses incurred within a specific period of time while operating your restaurant. The calculation can also be used to properly forecast year-end totals without knowing final sales numbers. The basic formula is: Breakeven sales = Total Fixed Costs/1-Variable Cost % Fixed costs are expenses that stay the same regardless of sale volume, such as rent. Variable costs are fluctuating expenses that reflect sales volumes, such as cost for food and beverages and labor. Mixed costs have a fixed and variable cost component, which should be considered fixed costs in the calculation. For best results, use a four-week or monthly profit and loss statement from three periods from the last 12 months to calculate break-even analysis. It should include your restaurant’s highest and lowest sales period to adequately calculate a middle of the road view. Owners should assume every expense category or cost that is not truly 100% variable in nature is fixed. For more information, go to applegrowth.com/ restaurants. See Apple Growth Partners’ ad on page 13 of this issue.

For the Bulletin Board: Server Tips    

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January 2022

Page 9

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Food Industry News® January 2022

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Andros Taverna Welcomes Chris Farrell as Wine Director Chef Doug Psaltis has announced the appointment of Chris Farrell as the new wine director at Andros Taverna in Chicago’s Logan Square neighborhood. Farrell brings Grecian viticulture knowledge as the restaurant expands its wine catalog and dinner programming in 2022. “The biggest takeaway I want for guests is to leave Andros knowing that Greece is experiencing a renaissance in quality wine production. Get into the Greek wine scene while it’s emerging, and get excited for new bottles when you return to Andros,” said Farrell. Farrell broke into the hospitality industry while working with Lettuce Entertain You restaurants before joining Andros full time to study under Psaltis and former sommelier Kristin Francesco. Both Psaltis and Farrell keep themselves open for exploration, which allows them the challenge of new and interesting takes on traditional dishes. “Doug is a visionary and truly on the forefront of what he does,” said Farrell. “To see him constantly challenging, improving and expanding upon the possibilities of what he can do with tradition and modernity is just where you want to learn.” Since joining Andros, the restaurant has added at least 25 different labels to the wine program under Farrell. He cites Ted Diamantis from Diamond Wine Importers as his great friend, mentor and colleague who has helped shape his education on Greek viticulture and expanding the restaurant’s wine catalogue. The goal for Farrell is to have an explorative experience with guests to show them parts of the Greek wine world that they may not have known until a visit to Andros. Andros Taverna is at 2542 N. Milwaukee Ave. in Chicago.

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Food Industry News®

CHEF PROFILE

Sandro O’Brito Hilton Garden Inn Chicago O’Hare 2930 S. River Road, Des Plaines, Ill. Current position: Executive chef Birthplace: Mexico First food-service job: Hilton Northbrook Favorite food: Seafood and paella valenciana Awards/honors: Hilton F&B Champion, ACF Chicago Chef's of Cuisine Association Memorable customers: The National Guard and Air Force visiting during the COVID-19 pandemic Worst part of job: The COVID-19 pandemic hurt the food industry and I lost most of my team. Most humorous kitchen mishap: I had been asked by one of my coworkers to take off my brand new chef coat for her to iron it and make me look sharp, but she burned out the back of the coat the very same day that it was delivered. Favorite food to prepare: Paella valenciana What part of the job gives the most pleasure: Preparing a great meal that people really enjoy and being able to work with passion and care about others. If you couldn’t be a chef, what would you be and why: A NASCAR driver or street racer, because I love speed. Best advice you ever got was: Be polite and respectful, work with passion, leave a positive effect in your career because someone will be following in your footsteps. Where do you like to vacation: Anywhere in the country where I can relax. What do you enjoy most about FIN: Being introduced to Cary Miller at the ACF Chicago Chefs was awesome. Food Industry News has been a great tool for everyone in the business, providing great information about vendors and events. Other than family, who was your greatest culinary influence? Ruperto Ocampo. He has great culinary skills and he has been working and sharing his knowledge with me for many years.

ATTENTION CHEFS We want to support you and tell your story. Fill out our chef profile today. It’s free: www.foodindustrynews.com/chef-form/

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January 2022

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Food Industry News® January 2022

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Temperatures are dropping. It’s that time of year when rodents make more frequent appearances indoors to escape harsh elements outside. Food industry businesses are especially at risk for unwanted visitors. Why? They’re an easy source for food when resources become scarce for these opportunistic creatures. So what can be done? Rose Pest Solutions’ expert, Janelle Iaccino, has some quick, easy tips to share to help your business stay pest-free this season. Know thy enemy. Rodents carry more than 35 viruses, bacteria and diseases. They contaminate every surface they crawl on. They are not just a nuisance, but a serious health threat. In the food industry, a rodent presence will bring a business to its knees. It’s nothing to take lightly. Rats and mice are capable of a lot of amazing survival tactics, such as holding their breath for three minutes under water, scaling a building at a 90 degree angle, and jumping as high as a foot in the air from a standing position. They’re afraid of new things (neophobic) and will pass information to younger generations as they experience anything that threatens their livelihood. Rats don’t see well. We’ve all heard the nursery rhyme, “Three Blind Mice.” Well, it’s true! While they lack in vision, they make up with an incredible sense of smell, really keen ears and they can also detect spaces and air movement with their whiskers. Light, odor and airflow are the three things rodents detect and analyze to determine where they venture. If you’re able to cut those clues out of the equation, you’ll prevent a rodent infestation. Doors. It’s obvious, but necessary to stress the importance: Don’t leave doors propped open. Rats and mice are opportunists and will creep right in. Check for gaps. When the door is closed, do you see any light coming through gaps underneath it? Rats only need an opening the size of a quarter to squeeze through. Mice only need the size of a dime! They’ll be able to smell the food and detect warmth through those gaps. A cheap, easy fix if you do have gaps under your doors is to install weather stripping or a door sweep! This quick fix will go a long way in keeping rodents out. Garbage. Overflowing dumpsters are like buffet invitations to rats. They’re the food sources that keep these creatures well-fed all year long. During the COVID-19 pandemic when restaurants closed, these sources were no longer available, forcing rats to seek other opportunities in residential areas where people were spending more time. The result of food businesses reopening led to widespread populations worse than we’ve seen in years. How trash is disposed, as well as the frequency of trash pickups, is within our control to help curb these populations. Rodents constantly have to chew to grind their teeth down, so plastic bags, trash can lids and trash receptacles are a snap for them to chew through if they smell something enticing. Do your best to keep trash in appropriate containers and look into a more frequent pickup if your business notoriously has overflowing trash in the alley. Educate your staff. Preventing a rodent infestation requires team effort. It’s not just the responsibility of the city or the pest company doing your routine maintenance service. It requires the attention and diligence of everyone involved. Get your entire staff on the same page to maximize the success of your efforts. Rose Pest Solutions believes that education is the first and most important step in any pest elimination process. They’ve been controlling rats in the city of Chicago longer than any other pest company. They offer complimentary educational and training seminars for your staff. Request an educational seminar online at www.rosepestcontrol.com, and see their ad on page 46 of this issue.

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Food Industry News®

January 2022

Trader Joe’s First Breakthrough

A farmer trying to unload a surplus of extra-large eggs in 1962 was the "first product knowledge breakthrough" for Trader Joe's founder Joe Coulombe, and led him to further use supply issues and market loopholes to buy and sell products at bargain prices. Coulombe, who died in 2020 at age 89, recounts the full story in his book "Becoming Trader Joe: How I Did Business My Way & Still Beat the Big Guys."

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Grubhub Expands Supplemental Delivery

Rotisserie Ema Reopens for Lunch in Streeterville

Lettuce Entertain You Enterprises’ Rotisserie Ema, a quick casual, self-serve restaurant, has reopened for business in downtown Chicago. Guests can build their own lunch by selecting from several categories including greens and grains like herbed farro, basmati and lentils, mixed greens Photos by Anjali Pinto and more; the rotisserie including pulled sumac chicken, lamb and beef kefta, green falafel and more; hot grains and sides like lemon dill rice and crispy potatoes; spreads and sauces ranging from classic hummus, roasted garlic and almond spread, to zhoug and more; and for a final touch, chef composed salads such as carrots and dates, charred Romanesco and more. Soups include lentil and kale; and tomato bisque. Mint tea and hibiscus are among the beverages. Each box is $9.49 per pound plus tax. Guests can also grab a piece of house bread, a cup of frozen Greek yogurt and enjoy lunch on the go. Rotisserie Ema, at 74 W. Illinois St., is open 11 a.m. to 3 p.m. Monday-Friday; the entrance is off of Clark Street.

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Scottie Pippen Takes on Tea Former Chicago Bulls legend Scottie Pippen is getting into the tea game. The six-time NBA championship player has teamed up with Smith Teamaker of Portland, Oregon, following the 2021 debut of his Digits Bourbon. Smith Teamaker, the premium craft tea company known for collaborations with top chefs and tastemakers, has launched Blend No. 33, Digits Bourbon Barrel Aged Black Tea, made in bourbon barrels with Pippen’s whiskey brand. The tea ($34.99) is a complex blend, with three black teas aged for five months in charred oak bourbon whiskey barrels, after which the tea is blended with coconut, cinnamon and vanilla. Using full-leaf black teas Assam, Ceylon and Keemun (“the whiskey of teas”), the final combination evokes a deeply flavorful elixir for winter sipping on its own, or with a shot of bourbon or mixed into a hot toddy. “This collaboration brings together two of my favorite beverages, tea and bourbon,” says Pippen. “The teamakers at Smith were inspired by the flavors of our bourbon when

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Topo Chico Hard Seltzer Gets the Bottle Treatment

Coca-Cola's Topo Chico is adding the brand's classic glass bottles to its Hard Seltzer lineup in six states plus the Chicago area. The brand is making its strawberry guava flavor available in glass bottles, as well as slim aluminum cans. -Source: Thrillist

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Food Industry News®

January 2022

Page 15

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National Restaurant Association Survey Reveals Top Menu Trends for 2022 Restaurant customers can expect to see health taking center stage on restaurant menus in 2022. The National Restaurant Association released its annual What's Hot Culinary Forecast, which offers a detailed look at the topics, trends and products expected to drive restaurant menus in the coming year across a variety of categories including daypart occasions, menu categories, beverages, flavors, global inspirations, packaging/off-premises trends and industry macro-trends. After demand for comfort food surged during the height of the pandemic, consumers are refocusing on better-for-you options, with foods that are believed to have immunity-boosting qualities and plant-based sandwiches making up three of the Top 10 Trends for 2022. Plant-based proteins are growing increasingly popular on menus and less expensive cuts of protein, such as thighs instead of wings, will have a greater presence in the year to come. Sustainability will continue to influence menus and how restaurants make decisions across the board. From reusable and recyclable packaging to zero-waste options, restaurants are continuing to prioritize sustainable initiatives. As consumers continue to utilize off-premises options in all dayparts, restaurants are looking to translate their dine-in experience outside the four walls of the restaurant with thoughtful packaging that maintains food quality, retains temperature and is tamper-proof. "In addition to a return to health-focused menu offerings and more eco-friendly, improved off-premises packaging, all of which rated high in the top trends, we're expecting operators to look across their menus for transformative opportunities," said Hudson Riehle, senior vice president of research for the association. "Look for trends that fuse the traditional meal daypart items with other dayparts and an increasing popularity of snacking and its allied items. Also, with the popularity of cocktails-to-go during the pandemic, restaurants will look to expand both alcoholic and non-alcoholic craft beverage options." Menus will become more refined and streamlined going into the year ahead, while chefs anticipate alcohol-infused desserts, globally inspired items and even upscale potato chips to find spots on the menu.

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One night in late June, Amber Woods awoke from a dream she could not shake. In that dream she and her husband Sterlyn opened a restaurant in Dunlap, Ill., near Peoria. She explained the dream to her husband, who listened but did not think much of it at first. But Amber couldn't let it go. Later that week, Sterlyn Woods was driving down Fourth Street in Dunlap when he saw a spot for sale, fully equipped for a kitchen, in the gas station he used to work at. He wondered if this spot could make his wife's dream become reality. Within days they'd purchased the location, and soon after The Woods Country Kitchen opened its doors. Sterlyn Woods was nervous at first about the family getting into the restaurant business, because he knew it wasn’t an easy industry. But he “threw it all on the table” because he felt opportunity was at their doorstep. “People have dreams and don’t seek it out and you don’t know what it is and when its going to come,” he said. “You have to be ready for it.” It’s become a labor of love. “Having the opportunity to do something you actually love ... you know a lot of people get up in the morning having to work a job they really don’t want to be at,” Amber said. “But I really enjoy being here.” -Source: Journal Star

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Food Industry News® January 2022

Local News

Rookies All American Pub & Grill opened its sixth location at 1996 South Kirk Road in Geneva, Ill. Pictured above is Dave Powell of CSoap (left) and Bob Karas, with the newest addition to the Rookies team, Bobby Karas (center). Automatic Icemakers, a prominent commercial ice machine lease and service provider in Illinois, will operate under its parent brand name, Easy Ice. Easy Ice, pioneer of the all-inclusive ice machine subscription, acquired the company in 2017 and continued utilizing the Automatic Icemakers name with the expectation of eventually unifying under the Easy Ice brand. Chestnut Mountain’s winter terrain in Galena, Ill., isn’t just great for skiers; it’s a winter playground for snowboarders as well. Transworld has chosen Chestnut Mountain as their top-rated Midwest snowboard park for three years running. Their terrain park, the Farside, is the largest of its kind in the Midwest. Congratulations to Joe Carlucci on the opening of Carlucci Restaurant Chicago. The new Italian restaurant is at 400 E. Randolph St. in Chicago. PappaRoti, a popular worldwide coffee shop franchise, opened a new location in Naperville. PappaRoti brings with it a wide array of delicious beverages and their signature coffee buns. PappaRoti has been opening franchise locations around the U.S., including new locations in Michigan and Nebraska. At Parkway Bank Park Entertainment District in Rosemont, Skating in the Park is going on now through February. The park’s great lawn is transformed into an NHL-sized, outdoor skating rink where visitors can skate under breathtaking lights. Skating hours vary by date. Restaurateur Amy Morton has reopened in Aurora! Stolp Island Social is adjacent to

the Jeff Award winning Paramount Theatre. This seasonal kitchen and steakhouse offers a warm, relaxing atmosphere for both pre-and postshow patrons and those living in the area. Located along the Fox River in one of Aurora’s historic districts. Smashburger, the better burger fast casual restaurant, is bringing its signature burgers to the Prairie State with the opening of its fifth Illinois location at 15061 S. La Grange Road in Orland Park. Local expansion plans continue with additional Smashburger locations coming soon to Naperville and Oak Brook. The annual Let’s Go Fishing Show, the “show for fishermen,” attracts fishing enthusiasts of all ages and skill levels. Visitors to the show not only find a fishing tackle super-store but also attend seminars and watch live demonstrations. It will be held on Jan. 7-9 at the Gateway Convention Center in Collinsville, Ill. The Chicago Automobile Trade Association, producer of the Chicago Auto Show, announced that the 2022 event will return to its traditional time frame, Feb. 12-21, at McCormick Place. The show is open 10 a.m. to 10 p.m. each day, except for the final day of the show (Presidents Day) when it closes at 8 p.m. Steep Hill, the first commercial testing cannabis lab in the United States, announces expansion into Illinois. Steep Hill Illinois will be available to support laboratory and other production activities in 2022. Co-founder John Tinsley stated, “We are currently building out the lab, which will be placed in Ottawa, Ill.”

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The Bamboo Room at Three Dots and a Dash, named one of Esquire’s best bars in America, has returned to Chicago. From the team behind Three Dots and a Dash from Lettuce Entertain You, the Bamboo Room offers cocktails featurPhotos courtesy of Lindsay Eberly ing rare and unique rums. Originally opened in 2019, the Bamboo Room is a 22-seat bar tucked inside Three Dots and a Dash at 435 N Clark St. in Chicago. Led by beverage director Kevin Beary and lead bartender Scott Kittsmiller, the Bamboo Room’s team is excited to reintroduce the cocktail concept to Chicago’s River North. Coming soon to the Bamboo Room are curated rum tastings. These rotating tastings offer hand-selected rums from a variety of regions presented in a way that allows guests to guide themselves through the experience. The limited-time-only tastings will explore a variety of topics, including an introduction to rum, spotlights of different regions from around the world, and tastings from handselected Three Dots and a Dash single barrels. There will be three levels of tastings offered on the menu.

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Food Industry News® January 2022

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Fogo de Chão, the internationally renowned restaurant from Brazil, opened its fourth Chicago-area location, at 1204 22nd St. in Oak Brook, Ill., in November. The restaurant is across from Oak Brook Center in the newly developed Oak Brook Commons neighborhood, a premiere, high-end destination for shopping and dining in the Chicagoland area. The new location is a “Center of Excellence” for the brand where guests can discover what’s next for Fogo by experiencing the latest innovation across food, beverage and design platforms. The Oak Brook restaurant features dry-aged meat lockers for in-house aging, soaring wine cases displaying South America’s finest varietals, natural wood finishes and dramatic chandeliers across a vaulted ceiling. The dining room is anchored by an open-air churrasco bar for guests to dine while gaucho chefs butcher, prepare and grill different cuts of meat over an open flame. Fogo’s seasonal Market Table welcomes guests to discover fresh salads and soup, exotic fruits, vegetables, imported charcuterie and more. The restaurant also features an expansive patio with fire pits for al fresco churrasco dining and a reimagined bar area where guests will be able to linger on leather couches and settee seating. Fogo Oak Brook opened with a craft cocktails and bar bites menu in Bar Fogo alongside a premium bourbon and whiskey menu. Additionally, the location provides Chicagoland guests with to-go and full-service catering, featuring on-site grilling by gaucho chefs. “For over 42 years, Fogo has made a name in providing authentic Brazilian hospitality and creating incredible experiences for our guests from Brazil to the US and all over the world,” said Barry McGowan, CEO of Fogo de Chão. “We have a strong affinity for the Chicagoland market in our 20-year history and we look forward to expanding our Illinois footprint with our grand opening in Oak Brook, giving the local community an exclusive look at what’s next at Fogo.” Fire-roasted meats are the core of Fogo’s experience and include guest favorites such as rib-eye, lamb chops and the house specialty, picanha, the prime part of the top sirloin. Fogo Oak Brook offers a range of menu selections and prices to fit guests’ needs for lunch and dinner, including: Full Churrasco Experience – The signature menu selection that includes all premium and classic cuts, plus the fresh and seasonal Market Table & Feijoada Bar and authentic Brazilian side dishes. Indulgent Cuts – Guests can enhance their experience with a 20 oz. wagyu New York strip that is carved tableside on a Himalayan salt block to complement the cut’s intense marbling and buttery texture. A decadent, dry-aged 32-oz. long bone tomahawk rib-eye or 24 oz. wagyu rib-eye are also available to order for the table. In addition, the menu also includes: Weekday Lunch – Includes the seasonal Market Table & Feijoada Bar, plus family-style service of Brazilian side dishes for $15 per person. Guests may choose to add a single cut of fire-roasted meat or have the Full Churrasco Experience. Weekend Brazilian Brunch – Includes the Full Churrasco Experience combined with Brazilian-inspired brunch items like braised beef rib hash along with made-to-order waffle and omelet stations. Group and Private Dining – Whether celebrating a special birthday or hosting a corporate meeting, the Oak Brook location has a dedicated sales manager and offers customizable menus, beautiful private and semi-private dining spaces and complimentary A/V equipment. Fogo To-Go & Catering – Bring the Fogo experience home with individual churrasco entrees, a la carte offerings, catered events and ready-to-eat or ready-to-grill options from the Butcher Shop. All are available for contactless delivery or pick up. Fogo is a dining experience for all ages. For more information, fogodechao.com/location/ chicago-oak-brook. Fogo has 60 locations across the globe, including 46 in the United States, seven in Brazil, five in Mexico and two in the Middle East. Four additional U.S. locations are under development.

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Food Industry News®

January 2022

Page 21

Solo Seating Offers Creative Designs for Flexible Levels of Capacity Maximizing seating capacity in busy restaurants is a challenge owners face daily. Many restaurants don’t offer adequate table options for single diners. These inefficient seating plans often result in “less than optimal” customer dining experiences while negatively impacting a business’ bottom line. “There’s nothing worse than one person having to sit at a four-top or a sixtop,” said Carl Swenson, founder of Solo Seating LLC, an innovative seating company launched to improve restaurant efficiency. “Inflexible seating arrangements create unused dining spaces that, unfortunately, increase customer waiting times. Some may even leave, never to return. “The inability to fill these unoccupied seats can lead to significant cash losses,” he added. “New revenue can easily be generated by introducing creative and efficient table designs that serve any sized group of customers, large or small. Flexibility is the key.” Solo Seating tables are small (geometric shaped), fully customizable and easily connect with magnetic tabletop edges. Customers or restaurant owners can utilize multiple configurations for any size group to provide the perfect dining environment. “Solo Seating is the answer — no seat is wasted,” Swenson said. “Just snap our tables together with friends, family or business colleagues and enjoy!” You can find more info on Solo Seating in our directory on page 36 of this issue under Tables-Modular-Magnetic.

Philly Pizzeria Helps Former Inmates At Down North Pizza in Philadelphia, formerly incarcerated people are getting a chance to succeed and owner Muhammad Abdul-Hadi hopes the restaurant is setting an example other businesses will follow. "We are all living proof that you can build a business around the formerly incarcerated," said Abdul-Hadi, who set aside two apartments above the restaurant for staffers, who often have trouble finding places to rent after they're released. -Source: NPR

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Food Industry News® January 2022

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January 2022 17-24.indd 22

The Dogfather Inducted into Vienna Beef Hot Dog Hall of Fame

Vienna Beef, the legendary Chicago company synonymous with the city’s iconic hot dogs, Italian beef and other products, announced that the Dogfather in Bartlett, Ill., was inducted into the Vienna Beef Hot Dog Hall of Fame. Bob Schwartz, vice president of Vienna Beef, bestowed the honor on the local restaurant operator that has been providing exceptional customer service and quality food for over 20 years. “Congratulations to Tony Passaro, and the staff, family, friends and customers of the Dogfather on being the newest member of the Vienna Beef Hot Dog Hall of Fame,” said Tim O’Brien, president of Vienna Beef. “We are proud to work with beloved neighborhood restaurants like the Dogfather that prides itself on building long-lasting relationships and featuring only the highest quality products in its offerings.” Tony Passaro has been slinging hot dogs in Chicago’s northwest suburbs since 2000. At the Dogfather restaurant, they always make you a sandwich you can’t refuse. Every day from 10 a.m. until 7:30 p.m., Passaro serves great food and lively conversation. His Vienna beef hot fogs, fresh grilled chicken, hamburgers and gyros are always enticing repeat customers and new ones to ask for more. Tony and his wife, Marianne, live in the Bartlett area and have raised six children who all continue to make them proud. One is even living as far away as Brussels, Belgium. Back home, Tony Passaro is the maestro of this great community restaurant, where customers are greeted warmly. He even knows many customer names and what they like to order. Passaro sponsors many community events, such as Bartlett Little League and those supporting the local police and fire district. On many occasions, when he’s not behind the grill, Passaro says he is usually sitting with his customers, sharing their fries and entertaining their kids. Those are many of the qualities of an iconic food service leader.

Joe & The Juice Opens in Willis Tower

Joe & The Juice, Danish-founded, now global, juice bar and coffee concept that serves plantbased food, announced that it has opened a location in the iconic Willis Tower in Chicago. This is the company's fifth location in the Chicago metropolitan area, its 62nd in the U.S. and its 311th globally. The Willis Tower Joe & The Juice is on Level 1 in Catalog at 233 S Wacker Drive.

12/13/21 11:56 AM


Food Industry News®

Top 20 Markets That Tip Servers 20% or More With

demand

takeout

and

for

deliv-

ery exploding early on during the pandemic and continuing in strong volume today, Popmenu took a closer look at tipping trends for online channels. Popmenu analyzed a sample of approxi-

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7) Omaha, Neb., 30% 8) Dallas, 30% 9) Pittsburgh, 29% 10) Columbus, Ohio, 27% 11) Ft. Worth, Texas, 27%

12) Raleigh, N.C., 27% 13) Chicago, 27% 14) Las Vegas, 25% 15) New York, 25% 16) Atlanta, 24% 17) Tampa, Fla., 24% 18) El Paso, Texas, 23% 19) San Francisco, 23%

20) Los Angeles, 23%

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Deloitte: Takeout, Delivery Booming as Industry Evolves n Almost two-thirds (64%) of consumers do not plan to return to their prepandemic habits of dining in restaurants within the next six months. n Convenient off-premises dining has emerged as a permanent fixture in the restaurant experience: 61% of consumers order takeout or delivery at least once per week, up from 29% one year ago and 18% prior to the pandemic. n Demand for frictionless digital experiences continues to be at the top of the menu. More than half (57%) of consumers ordering takeout or delivery prefer to use a digital app; nearly two-thirds (67%) of on-premise diners prefer to order their food digitally. n One-third of consumers say enhanced cleanliness and safety protocols are important in returning to on-premises dining sooner and more frequently. -Source: Blue Book Services

“It is never too late to be what you might have been.” —George Eliot Chicago’s Letherbee Distillers Perfects Botanical Infusions for Gin and More Back in 2007, Brenton Engel, founder of Letherbee Distillers, was cooking moonshine in his Chicago basement. A few years later, his bootlegged “Illinois Joy” would create a cult following with restaurant cooks and neighborhood bars across the city. While bartending at Lula Cafe, Engel perfected his skills with herbs and spices. Incorporating these botanicals into the moonshine operation unlocked ideas for all-natural botanical spirits made in a new way, from a new perspective free from corporate compromises. Today Letherbee Distillers operates on the North Side of Chicago. In addition to its gin, the independent distiller, winner of the 2020 Good Food Award, also bottles a range of craft botanical spirits made for “wellness,” a line that includes absinthe, Bësk (Swedish for “Bitter”), Italian-style Fernet and seasonal gin varieties. Letherbee products are sold in Illinois, Indiana, Wisconsin, Michigan, Missouri, Minnesota, California, Florida, Kansas, Louisiana, District of Columbia/Maryland, Massachusetts, Nebaraska, New Mexico, New York, Oklahoma, Oregon, Pennsylvania, Tennessee, Texas, Washington and outside the U.S. in Quebec, Canada; Norway, Denmark and Germany.

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January 2022 17-24.indd 24

Food Industry News® January 2022

National News

Smashburger, the fast casual restaurant, announced the launch of the chorizo cheeseburger by chef Rick Bayless (pictured above left). Developed in collaboration with the award-winning chef and restaurateur, the authentic Mexican-inspired burger is available at Smashburger locations nationwide through Feb. 15. Breakfast food market to reach $729.5 billion globally by 2030 at 6.3% compound annual growth rate: Allied Market Research Surge in number of health-conscious consumers across the globe and rise in demand for convenience food drive the growth of the global breakfast food market. FreshEdge, a family of produce and specialty food companies backed by Rotunda Capital Partners, acquired Monteverde’s, a fresh produce distributor located near Pittsburgh. The addition expands FreshEdge’s footprint further into the eastern United States and provides space and logistical support to better serve its increasing customer base. Gordon Food Service unveiled its newest effort toward waste reduction and education with Re.Source, a comprehensive range of sustainable food packaging, available exclusively through the company. Re.Source products began rolling out December and will continue throughout 2022. Hungry House launches in New York, creating access to new menus from top chefs with tech and operations platforms. Led by the former COO of Zuul, a food technology company recently acquired by Kitchen United, Hungry House curates top culinary talent, providing a platform for brand discovery and executing signature dishes for delivery and takeout from Hungry House’s first location is in Brooklyn. Jeff Ruby’s Cincinnati steakhouse to move to the Foundry at Fountain Square 2022. The new flaghsip location will be the most luxurious and beautiful of Jeff Ruby Culinary Entertainment restaurants. Dylan Jones, currently Ruby’s executive chef in Lexington, Ky., will take the reins as head chef at the new location and serve in the same role when the restaurant opens at the Foundry. PepsiCo announced a new goal to help 50 million people gain ready

access to nutritious foods by 2030 through its Food for Good food security program and the expansion of PepsiCo’s affordable nutrition offerings as part of its PepsiCo Positive (pep+) journey. PMMI, the Association for Packaging and Processing Technologies, announced the continued growth of its membership, adding 36 new companies this fall, bringing active membership to 961. The addition of 36 new members is a testament to PMMI’s ability to provide timely resources that drive the packaging and processing industry forward. Sabrosura Foods LLC, a leading marketer and distributor of branded Hispanic food products, recently announced the acquisition of Pancho’s Mexican Foods Inc., the manufacturer of one of America’s favorite queso dips. The Artisan Bakery Market is expected to be hindered by factors such as growing health concerns over diabetes and obesity and volatility of raw material prices. According to Technavio, the market is estimated to grow by $1.06 billion from 2021 to 2026. The growth momentum of the market is expected to accelerate 4.32%. Virgin Hotels announced that all guests can now sip freshly brewed La Colombe coffee at all coffee shops within Virgin Hotels-Funny Library Coffee Shop located on the ground level of Virgin Hotels Dallas, Virgin Hotels Nashville and Virgin Hotels New Orleans. The coffee shop inside of Virgin Hotels Chicago Two Zero Three will also pour La Colombe blends. WOWorks Restaurant Brands finalized 12 co-branded franchise agreements and openings in 10 states in 2021. Betterfor-you, fast-casual restaurant brands’ experience growth of its co-branding restaurant concepts in traditional franchise spaces, grocery stores and other nontraditional verticals.

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Food Industry News®

January 2022

Page 25

Chicago Chefs Honor Inspiring Women

The Chicago Culinary Museum Chefs Hall of Fame, along with the ACF Chicago Chefs Association, recently held their holiday networking and dinner event and Hall of Fame induction at Joe’s Live in Rosemont, Ill. This year, the organization honored inspirational women in the hospital industry who have shaped our great Chicago culinary scene: Chef of the year: Sarah Grueneberg, Monteverde restaurant, owner and executive chef. Pastry chef of the year: Meg Galus, Cocoa + Co., partner and executive pastry chef. Industry leader: Mary Kay Bonoma, Illinois Restaurant Association, executive vice president. Legendary chef: Ina Pinkney, longtime restaurateur, author, TV host..

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DJ Khaled Partners with Reef Virtual on Another Wing Launch in November

Recently Reef, one of the world’s largest operators of virtual restaurants, announced a collaboration with Grammy-winning artist and record producer DJ Khaled on the debut of Another Wing restaurants. Another Wing launched internationally in November across three continents, in five countries and 18 states with over 150 locations. This is believed to be the first restaurant concept to launch on three continents at the same time. Another Wing’s menu features bone-in and boneless wings in seven signature flavors including Un Un Un Believable Buffalo, Don’t Quit Nashville Hot, You Loyal! Lemon Pepper, Honey! Honey! Hot Honey Sriracha, and our signature They Don’t Want You To Win Trufalo, made with a luxurious combination of black truffles, Parmesan and buffalo sauce. Khaled fans can complement their wings with sides such as Spicy Togerashi Fries, Jalapeño Cheese Fries, Truffle Parm Fries, onion rings or finish with indulgent fresh baked chocolate chip cookies. Customers can order a la cart or choose from combos.

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James Beard Foundation to Host Taste America Series The James Beard Foundation announces featured chefs cities, and programming for the continuation of its Taste America culinary series. Kicking off Jan. 11 in Boston, the winter 2022 series, presented by Capital One, will feature a lineup of dining events in 18 cities nationwide, including San Juan, Puerto Rico. For this winter’s Taste America series, the James Beard Foundation is excited to bring chefs and diners back together to safely celebrate local independent restaurants in-person, and support efforts to rebuild a more sustainable and equitable industry. Sixty-five percent of all tickets sold will go directly to the participating chefs’ restaurants to support their business, with 35% supporting the James Beard Foundation’s national programming, including the Open for Good campaign. The James Beard Foundation’s Open for Good campaign is committed to helping independent restaurants survive the COVID-19 crisis, rebuild stronger and thrive for the long term. As part of this campaign, the foundation has created the James Beard Foundation Food and Beverage Investment Fund for Black and Indigenous Americans, which recently provided its third round of $15,000 grants to food and beverage businesses, majority-owned by Black or Indigenous individuals, across six regions nationally. Each event ticket includes a three-course meal by featured chefs that showcases their signature styles and highlights the uniqueness of their communities, plus beverage pairings to be enjoyed at the participating restaurant, with safety regulations strictly enforced as mandated by the local governance. More details on events in each participating city can be viewed at jamesbeard.org/tasteamerica This year’s winter Taste America programming dates, participating chefs and cities in-

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TUESDAY, JAN. 11 — Boston: Chef Charlie Foster, Wood Hills at Pier 4, and featuring a guest chef courtesy of Choose Chicago to be announced WEDNESDAY, JAN. 12 — Chicago: Chef Cedric Harden, River Roast, and featuring guest chef Darnell Reed, Luella’s Southern Kitchen TUESDAY, JAN. 18 — Miami: Chef Michael Beltran, Ariete, and featuring guest chef Valerie Chang, Itamae TUESDAY, JAN. 25 — Philadelphia: Chef Michael Vincent Ferreri, Irwin’s, and featuring guest chef Amanda Shulman, Her Place Supper Club TUESDAY, FEB. 1 — Minneapolis: Chef Ann Kim, Sooki & Mimi, and featuring guest chef Christina Nguyen, Hai Hai TUESDAY, FEB. 8 — Houston: Chef Aaron Bludorn, Bludorn, and featuring guest chef Nick Wong, UB Preserve WEDNESDAY, FEB. 9 — Denver: Chef Dana Rodriguez, Cantina Loca, and featuring guest chef Jen Jasinski, Rioja THURSDAY, FEB. 10 — Raleigh-Durham-Chapel Hill, NC: Chef Andrea Reusing, Lantern, and featuring guest chef Cheetie Kumar, Garland TUESDAY, FEB. 22 — Atlanta: Chef Scotley Innis, Continent, and featuring guest chef Claudia Martinez, Miller Union WEDNESDAY, FEB. 23 — Phoenix: Chef Samantha Sanz, Elements, and featuring guest chef Rochelle Daniel, Atria & Fat Ox SATURDAY, FEB. 26 — San Juan, Puerto Rico: Chef Mario Pagán, La Central, and featuring guest chef María Mercedes Grubb, Underground Dining Club TUESDAY, MARCH 1 — Santa Fe: Chef Dakota Weiss, Coyote Café, and featuring guest chef Martin Rios, Restaurant Martín TUESDAY, MARCH 8 — Boston: Chef Karen Akunowicz, Bar Volpe, and featuring guest chef Cassie Piuma, Sarma WEDNESDAY, MARCH 9 — Seattle: Chef Preeti Agarwal, Meesha 127, and featuring guest chef Mutsuko Soma, Kamonegi THURSDAY, MARCH 10 — San Francisco: Chef Pim Techamuanvivit, Nari, and featuring guest chef Heena Patel, Besharam WEDNESDAY, MARCH 23 — Philadelphia: Chefs Greg Vernick and Drew Parassio, Vernick Fish, and featuring guest chef Ange Branca, Kampar Kitchen WEDNESDAY, MARCH 30 — Los Angeles: Chef Martin Draluck, Post & Beam, and featuring a guest chef courtesy of Choose Chicago to be announced.

12/13/21 11:57 AM


Food Industry News®

A&W Takes Aim at Celebrities A&W is taking aim at the recent surge of celebrity marketing in the fast-food industry. Named the “anti-celeb meal,” this new marketing campaign goes in the opposite direction as Popeyes, McDonald’s, and Tim Hortons, enlisting real employees from its central Kentucky stores to promote the franchise. Created to shed light on the industry’s labor shortage and understaffed restaurants, this new approach puts all the attention on the people that interact with customers on a daily basis, and the front-line staff that keeps each restaurant afloat. -Source: Hypebeast

Prevent Food Spoilage, Save Money Waste and Resources Action Program (aka WRAP) estimates that in commercial kitchens, 21% of food waste arises from spoilage. Additionally, four to 10 percent of food purchased by restaurants is wasted before reaching the consumer. Air and time are major contributing factors. What can be done to prevent or minimize annual food spoilage? PureKooler by Activetek is ideal for cooler and refrigeration equipment where air can become stagnant and trapped causing unpleasant odors and possible spoilage. Applicable for grocery stores, restaurants, cafeterias, food storage and distribution facilities, PureKooler will preserve freshness and control odors by utilizing ActivePure technology. PureKooler is effective against contaminants and molds with 99% kill rate on both surfaces and airborne pathogens. ActivePure Technology consists of a special ultraviolet light and photocatalyst target, creating an advanced oxidation process containing several friendly oxidizers. The ActiveTek PureKooler substantially reduces odors, gases and microbial populations in the air and on surfaces, utilizing the ActivePure Technology. For more information Contact: Michael Sexton at 847-421-2230 or Michael@sextonhealthsolutions.com. See their listing in our directory under Disinfecting Services and Wood Floor Care.

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January 2022

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With many years of experience and multiple distribution facilities throughout the Midwest, MacCARB has developed a reputation as the most trusted beverage gas, and service fulfillment companies around. Whether you need beverage grade carbon dioxide, nitrogen, helium, blended gases or just plain service, MacCARB is your single one stop shop. For Personalized Service, Call us Today!

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USDA Program Could Help Local Economies

Snags in the food supply chain have put more Americans in need of food assistance. They’ve also laid bare problems with our country’s local and regional food economies. The USDA recently announced a new effort to address both problems: A $400 million local food purchase assistance program. Recent spikes in the price of meat and fresh produce start on farms and ranches, where producers are seeing higher input costs and struggling to hire workers. Then come processing bottlenecks, and the challenges of shipping food across the country or the world. “So we need changes on all levels of the food supply chain,” said Miguel Gómez with Cornell’s Dyson School of Applied Economics, adding that those changes won’t come quickly. But in the meantime, “I am convinced that this is a huge opportunity to develop local and regional food systems.” Gomez also said the USDA’s investment could be a good step towards bolstering those systems: “It’s a way to decentralize, or to localize our food systems so that we do not depend on only one or two origins for our food.” The program will give state and tribal governments funds to buy locally grown food for nutritional assistance programs, like school cafeterias and food banks. The USDA said historically underserved producers will be prioritized under the new program. -Source: Marketplace.org

Investors Push Food and Drink Firms, Governments Over ‘Nutrition Crisis’

Investors managing $12.4 trillion in assets recently called for governments and companies to accelerate the shift to promoting healthier food and drink to help fix what they described as a "global nutrition crisis". Poor-quality diets are a leading cause of death and disease and carry individual, societal and economic costs that impact the value of their holdings, 53 investors said in a pledge at the Tokyo Nutrition for Growth Summit 2021. The investors, including PIMCO and UBS Asset Management, urged policymakers to use fiscal and regulatory measures to help support healthy packaged food and do more to meet the nutrition targets laid out by the World Health Organization. The costs of poor nutrition are estimated to amount to around 5% of global income a year, or around $3.5 trillion, ATNI said. -Source: Reuters

January 2022 25-32.indd 28

Food Industry News® January 2022

Falah “has high standards,” Hazem says. “My dad is hands-on ... We don’t hire anyone who has previous chef experience because we want them to follow what my dad taught to all the chefs. All the chefs in each restaurant were originally taught by my dad. ... The chef with the least experience at Pita Inn between 18 and 19 years here. So that’s kind of the secret to our success.” Hazem says that each Pita Inn site prepares his dad’s recipes on their own, but they all share the same recipe and same standard from the original Skokie location. “And that’s why people come to our place, because they expect the same quality, taste and look across locations and over the years.” Back in 1982, Falah introduced a combination plate for a lunch special. It remains on the menu today. “The same cut of meat, the same quality, everything’s the same, same recipe, and that’s what people want in any restaurant is quality and consistency,” Hazem says. “And we try to do that across all our locations.” The family branched out with another restaurant, Zad, that opened in 2016, in the original location of the first Pita Inn in Skokie. “It’s a little elevated, heartier, a home-style menu, things that take a little bit more time to make,” including braised lamb, vegetable stew, baked salmon, steak shawarma and wraps, Hazem says. Hazem credits his managers with keeping customers happy. His brother-in-law, Wally Fattah, oversees the Mundelein location and does a lot of the buying for the company. The Tabahi brothers have two sisters who do not work in the business. Hazem says his father never pressured him to follow in his footsteps: “A lot of immigrant families want the kids to work in the same business that they worked in. My dad wanted us to get a higher education, even after a bachelor’s (degree). He just said, ‘Do whatever you want, because it’s not an easy business.’” Another aspect that keeps business running smoothly is Pita Inn’s warehouse in Wheeling. “We can buy by the container load to maintain enough quantity and quality of products throughout the year,” Hazem says, so the same brands of spices, chickpeas and other supplies are always on hand. In addition, Pita Inn imports its own brand of tahini, made using the Tabahi family recipe and to their high standards. Lately the Tabahis have been focusing more on consumer goods. Their hummus is available at Chicago-area Costco locations, and, Hazem says, “They’re going to put us in the Milwaukee area and Indiana in the next few weeks. We’ve also bottled our hot sauce, and it’s available online and we ship it nationally.” A goal, Hazem says, is to remain “innovative and creative.” “We introduced Impossible Kefta Kebabs using Impossible meat, the vegan meat. We blend it with our own spices and vegetables. The response has been awesome. “I think we’re the first in the country to do that. ... And everyone’s copied it. A lot of restaurants have it on their menus. ... Some people even like it better than the real Kefta Kebab. Some people say, ‘You gave me the wrong plate, there’s meat in this.’ People don’t believe that it’s not meat.” When there is a complaint, Hazem says, the staff takes it to heart and “we try to solve it. Things happen once in a while. ... We try to minimize it as much as we can and we do try to make up for it as best as we can.” As his dad taught him, customer service is key. “The best part of the job is seeing happy customers,” Hazem says. “I love when people are happy and enjoying their food.” a

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Rodent and Pest Prevention Tips from McCloud Pest Solutions Door and dock plate exclusion devices play an important role in pest prevention programs and pest professionals should be well-versed in proper installation to prevent pest activity. It is important to understand that these Oftentimes, there is a gap at the dock plate ramp used to bridge devices do more than the dock plate to the trailer. Porjust prevent pests — table draft blockers can be used to seal this gap. They must be they decrease energy moved by staff each time a new consumption, lower trailer arrives and one leaves so it is vital staff are well trained on noise emissions and in- their importance and placement. crease building hygiene by preventing dirt and dust intrusion. Maintaining sealed doors requires effort but can provide a variety of essential food safety and environmental building benefits. The two additional components of staff education and inspection of shipments are just as critical and complements pest proofing efforts. Having a well-trained staff in inspections, recognition of rodent signs and the importance of keeping doors closed can pay dividends in pest prevention. You can see the buyers guide listing Check pallets and stacks for droppings, for McCloud in this gnawed packages and nesting material when the material arrives, before it is un- issue under Pest loaded from the truck. Shipments contain- Control/Pest Elimiing rodent evidence should be rejected. nation.

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Chicago Chapter of Club Chefs Gathers

The Club Chefs Association of America, Greater Chicago Chapter, recently elected its first woman president, chef Laura Herman of Shoreacres Country Club in Lake Bluff, Ill. Serving on her board are: vice president Josuelt Rodriguez of Shoreacres; secretary/treasurer Scott Webster of Sunset Ridge Country Club; ex-officio James Kremer of Hinsdale Golf Club; membership chair John Beck of Olympia Fields Country Club; and events chair Antonio Morales of Kemper Lakes Golf Club.

January 2022 25-32.indd 29

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Food Industry News® January 2022

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What Natural Grocers Predict for 2022 Natural Grocers, America’s nutrition education experts, revealed its annual Top 10 nutrition trend predictions with a focus on long-term health and wellbeing. Developed by the company’s team of health and wellness experts in collaboration with their purchasing and analytics teams, the predictions are a mix of the most anticipated health, nutrition and food trends for 2022 including health span, sensible indulgences, functional flavors, pet nutrition and saying goodbye to burnout.

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Downtown Washington, Ill., is the proposed site of a new facility for Tangled Roots. The Ottawa, Ill.-based brewer and brewpub operator plans to construct a new, two-story building here. Proposed are a restaurant and brewery on the first floor, event space on the second floor and a rooftop bar and beer garden. Total capacity would be about 450, according to Tangled Roots documents filed with the city. Total cost is projected to be about $5.5 million. Ideally, construction would begin in early 2022 and the facility would open in the third quarter of 2023, said Jon Oliphant, the Washington municipal planning and development director. No craft breweries are open elsewhere in Tazewell County. "We've been looking for this sort of catalytic project for the square for a while now," Oliphant said. "We're super-excited about it." What is planned for Washington is similar to what Tangled Roots has undertaken across northern and north-central Illinois. Founded in 2013, Tangled Roots has outlets in Glenview, Lockport and Ottawa. Others are under development in DeKalb and LaSalle. The $3 million LaSalle effort includes a coffee shop and loft apartments inside a renovated 19th century building. Each Tangled Roots facility features a local-centric concept that complements the company’s overall philosophy of farm-to-table beer and food, made with ingredients from nearby sources. According to Tangled Roots documents, the concept in Washington is to be “The Gristmill.” It stems from the mill Washington founder William Holland opened in 1827, two years after he settled there. “The gristmill was a defining institution that tied together all the farmlands and farmers in the surrounding 60-mile vicinity — and, in doing so, defined the community that eventually became the town,” the documents stated.-Source: The Journal Star

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Farm Bureau Recognizes Young Leaders The community-support efforts of young Illinois farmers, including several in west-central Illinois, were highlighted during the Illinois Farm Bureau’s annual meeting in Chicago. As part of that, 2021 County Young Leader Awards were presented to recognize young leaders and county farm bureaus statewide for community projects and member engagement. Among those from west-central Illinois to be recognized for Young Leader County Activities of Excellence were: n The Pike-Scott group, which organized a ground pork distribution during the COVID-19 meat shortage; and n The Cass-Morgan group for its Give Your Garden program. Jonathan Griffel of Macoupin County was recognized with a Top County Young Leader Chair award as a county chair who excels in Farm Bureau involvement, leadership and motivating others to become involved in Farm Bureau activities on the county, district and state levels. The Cass-Morgan Farm Bureau’s Give Your Garden initiative also was recognized as one of three Most Outstanding Harvest for All programs. Harvest for All is a hunger-relief effort of the American Farm Bureau Federation. The award is based on overall pounds of food donated, volunteer hours and money raised. Winners received a cash prize to further their Harvest for All efforts. -Source: Journal Courier

Jollibee Debuts Spicy Chickenjoy International fast-food chain Jollibee, world-famous for its next-level crispy and next-level juicy Chickenjoy, is continuing their fried chicken legacy with the introduction of the New Spicy Chickenjoy, available at all U.S. locations. New Spicy Chickenjoy is next-level spicy from crunch to core. Each piece is marinated spicy to make the chicken flavorful to the bone and is hand-breaded with a signature savory batter to deliver spice in every bite — inside and out.

‘Bachelorette’s’ Bennett Jordan Invests in Snack Brand The Wine RayZyn Co. announced that Bennett Jor-

“You will never plough a field if you only turn it over in your mind.” —Irish Proverb

dan (pictured at left), reality TV star from Season 16 of ABC's "The Bachelorette," is their lead investor in an upcoming crowdfunding campaign through the WeFunder Platform. According to Andrew Cates, RayZyn co-founder, "The strategic investment from a celebrity like Jordan, who is not only a health advocate but is also a Harvard graduate with 20-plus years of experience in finance, is an amazing endorsement for our company." While RayZyn has been able to navigate successfully through the pandemic, the company says it is time for them to take the business to the next level by raising additional capital. RayZyn’s team decided to launch a crowdfunding investment campaign to allow anyone looking for an investment opportunity to participate starting at $250. One of the main benefits of RayZyn’s Wefunder campaign is that it allows anyone to become a part of the Wine RayZyn Company, not strictly accredited investors. “We are excited to see how this equity crowdfunding will democratize the ownership of the company and create an army of brand ambassadors, while aligning the interests of all parties involved,” says Cates.

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-Source: PRNewswire.com

Native American Chef Hopes to Share Indigenous Cuisine with Chicago Area Finding Indigenous cuisine in the Chicago area can be a challenge and one Native American executive chef is working to change that one dish at a time. "As a native woman, and as a native chef, I felt it was my obligation and responsibility to bring Indigenous cuisine to the forefront of Chicago's culinary scene," said Jessica Pamonicutt, the executive chef and owner of catering company Ketapanen Kitchen. Pamonicutt began cooking as soon as she could see over the stove. “For me growing up, it was such a big part of our family, cooking together and sharing meals,” she said. “And my mom always taught me about cooking that it not only nourishes your body, it nourishes your soul.” Pamonicutt said her goal is to reach as many people as she can with her cuisine and hopefully leave them with a better understanding of Indigenous people. -Source: ABC7Chicago.com

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Obesity Rate Climbs in Illinois

Obesity rates continue to rise across the county and in Illinois. That’s according to a new report from Trust for America’s Health, a non-partisan organization with a stated mission to promote optimal health for every person and community and to make the prevention of illness and injury a national priority. The report found more than half of adults in every state were either overweight or obese in 2020, the most recent data available. Since 2000, the adult obesity rate in the United States has increased 39%. “Obesity is a continuing health crisis in the country,” said Dr. J. Nadine Gracia, president and CEO of Trust for America's Health. “Obesity rates actually worsened during the COVID-19 pandemic. What the data show are that 16 states now have adult obesity rates at or above 35% and that's four more states than in 2019.” Illinois ranked in the middle of the pack, with more than 32% of adults in the state considered obese, up more than five points in the past decade. In Illinois, 34% of men are considered obese, ranking 15th-highest in the county, while less than 31% of women carry the same designation, ranking down at No. 30. The age group with the highest obesity rate was 45 to 64, at 37%. According to the report, Mississippi and West Virginia have the highest rates of adult obesity in the country, while Colorado has the lowest. -Source: The Center Square

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Food Industry News® January 2022

Nuggets

Growth of online grocery shopping shows no signs of slowing down, according to a new report from Acosta. The report details consumers' increasing interest in online grocery shopping and shares predictions for the U.S grocery market. Aurelio’s is Chicagoland’s first and the nation’s fifth established pizza chain. With a history as rich and entrenched in the community as the pizza it’s famous for, the very first Aurelio’s restaurant opened on Ridge Road in Homewood, Ill., as the pride and joy of Joseph A. Aurelio Jr. who decided to become a restaurateur at the age of 26. Denny’s announced that it has been named one of the Top 100 Most Loved Workplaces for 2021 by Newsweek and Best Practice Institute for its longstanding commitment to employee satisfaction through opportunities for career growth, exceptional healthcare benefits and a love for serving people. Findlay Market is Ohio’s oldest continuously operated public market and one of Cincinnati’s most cherished institutions, welcoming more than one million visitors each year. It’s just blocks from downtown in Over-the-Rhine, a dense historic neighborhood rich in 19th century architecture. Founded in 2013, DoorDash enables local businesses to address consumers’ expectations of ease and immediacy and to thrive in today’s convenience economy. By building the last-mile logistics infrastructure for local commerce, DoorDash is bringing communities closer. JW Marriott Orlando Bonnet Creek Resort & Spa has unveiled new family suites with lofted beds and kid-friendly elements designed to create family moments. This luxury resort within the gates of Walt Disney World introduces a new room type with sleep and well-being amenities for the entire family. More than 38 million people struggle to put food on their tables, according to the

United States Dept. Of Agriculture. Cracker Barrel and Cracker Barrel Old Country Store Foundation will contribute funds to enable a donation of 1 million meals through Feeding America over the next year to help alleviate hunger in the communities it serves. Some of the top New Year’s resolutions include: eating healthier, losing weight and exercising more, saving more money and living life to the fullest. The culinary arts program at Grand Rapids Community College in Michigan has been awarded American Culinary Federation accreditation for three consecutive seven-year cycles, one of only two programs in the nation to earn this distinction. The Underground Donut Tour is expanding beyond the Windy City to Music City ,Nashville, Tenn. The Underground Donut Tour has been running for six years across the country, including Chicago, Philadelphia, New York City, Portland, Seattle and Boston. The Union Oyster House, on the Freedom Trail, enjoys the distinction of being one of America’s oldest restaurants. This Boston fixture started serving food in 1826 and has continued ever since. United’s shared purpose is “Connecting People. Uniting the World.” In 2019, United and United Express carriers operated more than 1.7 million flights carrying more than 162 million customers. United has the most comprehensive route network among North American carriers. Westin Hotels & Resorts empowers guests to transcend the rigors of travel while on the road through the brand’s six pillars of well-being: Sleep well, eat well, move well, feel well, work well and play well.

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Food Industry News® Food Industry News® January 2022

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BAGS-CUSTOM PRINTED Bulldog Packaging ............................... Page 10 ....630-458-1152 BAKERS-WHOLESALE Gonnella Baking Co ............................. Page 14 ... 312-733-2020 Il Mulino di Valenzano Bakery.............. Page 17 ... 847-671-5216 Lezza Spumoni & Desserts ................. Page 25 ... 708-547-5969 Ideal Bakery ........................................................... 773-631-6897 JR Dessert Bakery ................................................. 773-465-6733 Milano Baking Company ...................................... 800-495-BUNS BAKERY & DESSERT CONSULTING Sweet Bee ............................................................. 847-828-4812 BAKERY PRODUCTION TRAINING Sweet Bee ............................................................. 847-828-4812 BAKERY-PRODUCTS Chef’s Kitchen/Dearborn...................... Page 32 ... 773-801-1600 Instantwhip Chicago ............................ Page 23 ... 773-235-5588 BAKLAVA Libanais Sweets..................................................... 847-329-5060 BANNERS & POSTERS Accurate Printing ................................................... 708-824-0058 BAR STOOLS Chicago Booth ..................................... Page 06 ... 773-378-8400 Waco Manufacturing .............................................. 312-733-0054 BAR SUPPLIES Ramar Supply Co ................................ Page 27 ... 708-233-0808 BATCH FREEZERS Kool Technologies................................ Page 15 ... 630-483-2256 BATHROOM REMODLEING STR Construction ................................ Page 06 ... 847-814-8417 BBQ SAUCE Ken’s Foods ........................................................... 800-633-5800

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BBQ SAUCE- RUBS & SEASONINGS Pork Mafia Inc ........................................................ 312-543-5368 BEEF New S B L Inc ...................................... Page 16 ... 773-376-8280 BEEF & PORK Pioneer Wholesale Meat Inc ................ Page 18 ... 312-243-6180 BEEF PRODUCTS Steinbach Provision ................................................773-538-1511 BEER GAS MacCARB ............................................ Page 27 ... 877-427-2499 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage ................................847-616-0711 BEVERAGES BrewSmart Beverages ......................... Page 09 ... 847-437-5757 Lifestyle Beverages ............................. Page 43 ... 630-941-7000 BOOTHS Chicago Booth ..................................... Page 06 ... 773-378-8400 Waco Manufacturing .............................................. 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ..................................... Page 06 ... 773-378-8400 BREAD & ROLLS Gonnella Baking Co ............................. Page 14 ... 312-733-2020 Il Mulino di Valenzano Bakery.............. Page 17 ... 847-671-5216 Ideal Bakery ........................................................... 773-631-6897 North Shore Baking Corp....................................... 773-655-3485 BROASTERS Wood Food Systems ........................... Page 08 ... 847-949-9663 BUSINESS CREDIT & FINANCING Jeff Bruce / PayVus ............................................... 773-398-1013 BUSINESS FOR SALE Jake Wirtz ................................................................ 708-595-573

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Page 34 BUSINESS-OPPORTUNITIES Village of Wheeling ................................................ 847-499-9094 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com.................................. 773-599-6200 BUTTER - COMPOUND/FLAVORED Motembo Foods ..................................................... 800-692-4814 BUTTER-CLARIFIED Danish Maid Butter Co......................... Page 10 ... 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co......................... Page 10 ... 773-731-8787 BUYING GROUPS/CO-OPS GARC .................................................................... 847-824-6941 CAKES & DESSERTS Chicago Sweet Connection ................. Page 07 ... 773-283-4430 CALAMARI Fisherman’s Pride ................................ Page 02 ....800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts ................. Page 25 ... 708-547-5969 CARRY OUT PACKAGING Bulldog Packaging ............................... Page 10 ....630-458-1152 CARRYOUT & CATERING PACKAGING Alfa Restaurant Supply .......................................... 773-588-6688 CASH & CARRY OUTLETS Chef’s Kitchen/Dearborn...................... Page 32 ... 773-801-1600 Angelo Caputo’s Fresh Markets ............................ 630-514-1338 CBD PRODUCTS Wiscon Corp - Caputo Cheese .............................. 708-450-0074 CHAIRS-COMMERCIAL Chicago Booth ..................................... Page 06 ... 773-378-8400 Waco Manufacturing .............................................. 312-733-0054 CHEESES Wiscon Corp - Caputo Cheese .............................. 708-450-0074 CHICKEN-PROGRAMS Wood Food Systems ........................... Page 08 ... 847-949-9663 FSI/Foodservice Solutions ..................................... 847-719-6088 CHILI Bistro Soups (Div of Vienna Beef) ....... Page 25 ... 773-278-7800 CLASSIFIED ADVERTISING Food Industry News ............................................... 847-699-3300 CLEANING PRODUCTS CSI - Coker Service Inc ....................... Page 40 ... 888-908-5600 SuperClean ............................................................ 847-361-0289 CLEANING SERVICES Upgrade Cleaning ................................ Page 21 ... 630-797-0881 CO-PACKING & PRIVATE LABEL Milano Baking Company ...................................... 800-495-BUNS CO2 MacCARB ............................................ Page 27 ... 877-427-2499 CODE CORRECTION CONSTRUCTION STR Construction ................................ Page 06 ... 847-814-8417 COFFEE ROASTERS BrewSmart Beverage........................... Page 09 ... 847-437-5757 Tec Foods Inc ...................................... Page 21 ... 773-638-5310 Tugboat Coffee ...................................................... 630-390-6613 COFFEE-WHOLESALE BrewSmart Beverage........................... Page 09 ... 847-437-5757 Thomas Coffee ...................................................... 815-768-9651 COLD STORAGE McCook Cold Storage.......................... Page 12 ... 708-357-2585 Perishable Distribution Solutions ......... Page 45 ... 888-491-1641 COMPRESSED GAS MacCARB ............................................ Page 27 ... 877-427-2499 COMPUTER SUPPORT KCS Computer Technology ................. Page 30 ... 847-288-9820 CONSTRUCTION COMPANIES STR Construction ................................ Page 06 ... 847-814-8417 Walter Daniels Construction .................................. 773-775-0170 CONSULTANTS-RESTAURANT & HOSPITALITY InnPowerment Hospitality Consulting .................... 312-399-5655 CONTRACT LABOR SERVICES All About Personnel ............................. Page 09 ... 630-336-6238 Atlas Employment Services ................. Page 04 ... 847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ....... Page 25 ... 773-278-7800 COOKING EQUIPMENT Ramar Supply Co ................................ Page 27 ... 708-233-0808

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foodindustrynews.com CORNED BEEF-FRESH Vienna Beef ......................................... Page 25 ... 773-278-7800 CORPORATE GIFTS Vienna Beef ......................................... Page 25 ... 773-278-7800 CPA FIRMS Apple Growth Partners ........................ Page 13 ... 224-585-3315 CREDIT CARD PROCESSING CardConnect.......................................................... 224-325-4466 DAIRY-DISTRIBUTOR Instantwhip Chicago ............................ Page 23 ... 773-235-5588 DESSERT SUPPLIES Fox Valley Farms ................................................... 630-231-3005 DESSERTS Chicago Sweet Connection ................. Page 07 ... 773-283-4430 Fox Valley Farms ................................................... 630-231-3005 DESSERTS-WHOLESALE Lezza Spumoni & Desserts ................. Page 25 ... 708-547-5969 DIRECT MAIL PROGRAMS Food Industry News ............................................... 847-699-3300 DISHMACHINES & CHEMICALS CSI - Coker Service Inc ....................... Page 40 ... 888-908-5600 DISINFECTING SERVICES Sexton Group Floor Care........................................847-827-1188 DUCT CLEANING Enviromatic Corp of America ............... Page 31 ... 800-325-8476 Olympia Maintenance ............................................ 708-344-0344 EGGS Meadowbrook Egg & Dairy Company.................... 773-523-8861 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical ............ Page 20 ... 847-381-0448 EMPLOYEE HANDBOOKS Employco USA..................................... Page 19 ... 630-920-0000 EMPLOYMENT ATTORNEYS Rob Bernstein - Laner Muchin ............................... 312-342-7778 EMPLOYMENT LAW Laner Muchin ......................................................... 312-467-9800 ENERGY BROKER Century Energy Solutions .................... Page 41 ... 630-817-3164 ETHNIC FOODS Kikkoman Sales USA............................................. 630-954-1244 FILTERS-EXHAUST SYSTEMS Olympia Maintenance ............................................ 708-344-0344 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety ........................................ 847-695-5990 FLATBREADS Grecian Delight Foods ........................................... 847-364-1010 FLOOR-NON-SLIP TREATMENT Step Advantage ..................................................... 312-801-4123 FOOD DISTRIBUTORS B & B Foodservice ............................... Page 06 ... 815-834-2621 Chef’s Kitchen/Dearborn...................... Page 32 ... 773-801-1600 Devanco Foods.................................... Page 05 ... 847-228-7070 Performance Foodservice - Chicago ... Page 13 ... 630-896-1991 Perfromance Foodservice - Milwaukee Page 13 ... 800-775-9030 Tec Foods Inc ...................................... Page 21 ... 773-638-5310 Anichini Brothers.................................................... 312-644-8004 Chef’s Quality Meats.............................................. 708-333-0880 Cugini Distribution.................................................. 708-695-9471 Grecian Delight Foods ........................................... 847-364-1010 Olympia Food Industries ........................................ 847-349-9358 Wilkens Foodservice.............................................. 708-235-0788 FOOD PHOTOGRAPHY Create Inc Chicago .............................. Page 47 ... 773-664-4024 FOOD PRODUCTS Devanco Foods.................................... Page 05 ... 847-228-7070 Tec Foods Inc ...................................... Page 21 ... 773-638-5310 Grecian Delight Foods ........................................... 847-364-1010 Motembo Foods ..................................................... 800-692-4814 Neil Jones Food Company .................................... 800-543-4356 Olympia Food Industries ........................................ 847-349-9358 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman ........................................... 847-232-4474 FOODSERVICE EQUIPMENT Thunderbird Food Machinery............... Page 47 ... 866-451-1668 A D E Foodservice Equipment ................................630-628-0811 Losurdo Inc ............................................................ 630-833-4650 Redco Foodservice Equipment.............................. 800-722-5460

Food Industry News® January 2022 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ....................... Page 40 ... 888-908-5600 Mackay Heating & Mechanical ............ Page 20 ... 847-381-0448 Cobblestone Ovens ............................................... 847-635-0172 United Fast Food & Beverage ................................847-616-0711 FOODSERVICE- LAYOUT & DESIGN Losurdo Inc ............................................................ 630-833-4650 Sarfatty Associates .................................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ....................... Page 40 ... 888-908-5600 Cobblestone Ovens ............................................... 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co ................................ Page 27 ... 708-233-0808 FRANCHISE-CONSULTANTS Big Sky Franchising ............................................... 855-824-4759 FREEZERS-ALL TYPES Custom Cooler & Freezer .................... Page 04 ... 630-879-3131 FRYER OIL RECYCLING A&P Grease Trappers Inc ...................................... 630-231-0905 FRYERS FSI/Foodservice Solutions ..................................... 847-719-6088 GAMING TERMINALS Aces Up Gaming.................................................... 773-209-4800 GELATO Lezza Spumoni & Desserts ................. Page 25 ... 708-547-5969 Fox Valley Farms ................................................... 630-231-3005 GELATO EQUIPMENT & SUPPLIES Kool Technologies................................ Page 15 ... 630-483-2256 GIARDINIERA E Formella & Sons ............................... Page 26 ... 630-873-3208 V Formusa Company ............................................. 847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical ............ Page 20 ... 847-381-0448 GOURMET FOOD PRODUCTS Motembo Foods ..................................................... 800-692-4814 GOURMET FOODS Artisan Specialty Foods ......................................... 708-762-5238 GOURMET PRODUCE Four Star Mushrooms ............................................ 847-687-7676 GRAND OPENING PROMOTIONS LED Billboard Trucks ............................................. 312-924-7979 GREASE RECYCLING Darling Ingredients Inc ......................... Page 18 ... 708-388-3223 GREASE REMOVAL SERVICE Darling Ingredients Inc ......................... Page 18 ... 708-388-3223 Kaluzny Bros Inc .................................................... 815-744-1453 Mahoney Environmental Inc .................................. 815-730-2088 GREASE TRAP PUMPING SERVICE Darling Ingredients Inc ......................... Page 18 ... 708-388-3223 Tierra Environmental ........................... Page 26 ... 888-551-1998 A&P Grease Trappers Inc ...................................... 630-231-0905 Kaluzny Bros Inc .................................................... 815-744-1453 GREASE TRAP SERVICE Tierra Environmental ........................... Page 26 ... 888-551-1998 GREASE-EXHAUST CLEANING Enviromatic Corp of America ............... Page 31 ... 800-325-8476 Olympia Maintenance ............................................ 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods.................................... Page 05 ... 847-228-7070 Grecian Delight Foods ........................................... 847-364-1010 Olympia Food Industries ........................................ 847-349-9358 GYROS Devanco Foods.................................... Page 05 ... 847-228-7070 Grecian Delight Foods ........................................... 847-364-1010 Olympia Food Industries ........................................ 847-349-9358 H/R-HUMAN RESOURCE SERVICES Employco USA..................................... Page 19 ... 630-920-0000 HALAL MEAT WHOLESALE Fatima Zabiha Foods ............................................. 630-620-5000 HAMBURGER PATTY MANUFACTURER Devanco Foods.................................... Page 05 ... 847-228-7070 HANDYMAN SERVICES Restaurant Handyman ........................................... 847-232-4474 HEALTH INSURANCE Employco USA..................................... Page 19 ... 630-920-0000 Gallagher ............................................. Page 44 ... 630-285-3686 National Restaurant Association ............................ 312-715-5363

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Food Industry Industry News® News® January 2022 Food HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical ............ Page 20 ... 847-381-0448 Mechanical 24........................................................ 847-987-9738 HELIUM MacCARB ............................................ Page 27 ... 877-427-2499 HISPANIC FOOD DISTRIBUTION B & B Foodservice ............................... Page 06 ... 815-834-2621 HISPANIC FOOD PRODUCTS La Criolla.............................................. Page 08 ... 312-243-8882 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ............... Page 31 ... 800-325-8476 Olympia Maintenance ............................................ 708-344-0344 HOT DOGS Vienna Beef ......................................... Page 25 ... 773-278-7800 Crawford Sausage ................................................. 773-277-3095 Red Hot Chicago ................................................... 800-249-5226 HOT DOGS - NATURAL Fatima Zabiha Foods ............................................. 630-620-5000 HUMMUS & SPREADS Grecian Delight Foods ........................................... 847-364-1010 HVAC REPAIR & MAINTENANCE Giant Refrigeration................................................. 773-539-9629 Restaurant Handyman ........................................... 847-232-4474 ICE CREAM Chocolate Shoppe Ice Cream.............. Page 32 ... 608-221-8640 Homer’s Gourmet Ice Cream............... Page 43 ... 847-251-0477 Instantwhip Chicago ............................ Page 23 ... 773-235-5588 Fox Valley Farms ................................................... 630-231-3005 ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies................................ Page 15 ... 630-483-2256 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies................................ Page 15 ... 630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago ............................ Page 23 ... 773-235-5588 ICE MACHINE REPAIR & SANITIZING Major Appliance Service ........................................ 708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Ice Solutions 24 ................................... Page 41 ... 847-987-9738 Empire Cooler Service ........................................... 312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical ............ Page 20 ... 847-381-0448 INSURANCE Cacciatore Insurance ............................................. 312-264-6055 Caro Insurance Services ....................................... 708-745-5031 Concklin Insurance Agency ................................... 630-268-1600 ISU Northwest Insurance Services ...........................847-310-0400 Society Insurance .................................................. 888-576-2438 WM Schwartz Insurance ........................................ 847-525-2846 INSURANCE SERVICES Gallagher ............................................. Page 44 ... 630-285-3686 Cacciatore Insurance ............................................. 312-264-6055 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance ............................................. 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates .................................................847-920-1100 INTERNET ADVERTISING Food Industry News ............................................... 847-699-3300 ITALIAN BEEF Devanco Foods.................................... Page 05 ... 847-228-7070 Serrelli’s Foods .................................... Page 30 ..877-385-BEEF Grecian Delight Foods ........................................... 847-364-1010 Red Hot Chicago ................................................... 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ............................... Page 26 ... 630-873-3208 ITALIAN SAUSAGE Devanco Foods.................................... Page 05 ... 847-228-7070 Anichini Brothers.................................................... 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co ................................ Page 27 ... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA............................................. 630-954-1244 JUICER REPAIR & MAINTENANCE Up ‘N Adam Service and Supply Inc .......... Page 12 ........877-876-2326 JUICERS-FRUIT & VEGETABLES Berkel Midwest ...................................................... 800-921-9151

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CLASSIFIEDS & DIRECTORY OF SERVICES KID’S MEAL TOYS Wikkistix ................................................................. 602-870-9937 KITCHEN EQUIPMENT A D E Foodservice Equipment ................................630-628-0811 KITCHEN FLOOR NON-SLIP TREATMENTS Step Advantage ..................................................... 312-801-4123 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ............... Page 31 ... 800-325-8476 Olympia Maintenance ............................................ 708-344-0344 KOSHER-FOOD PRODUCTS North Shore Baking Corp....................................... 773-655-3485 LAW FIRMS Laner Muchin ......................................................... 312-467-9800 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile.............................................. 773-254-6100 LIQUOR-WHOLESALE Peerless Liquors .................................................... 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ......... Page 45 ... 888-491-1641 MANUFACTURERS REPRESENTATIVES Redco Foodservice Equipment.............................. 800-722-5460 MAYONNAISE Columbus Vegetable Oils .................... Page 48 ... 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest ...................................................... 800-921-9151 MEAT-WHOLESALE Devanco Foods.................................... Page 05 ... 847-228-7070 New S B L Inc ...................................... Page 16 ... 773-376-8280 Park Packing Company ....................... Page 23 ... 773-254-0100 Pioneer Wholesale Meat Inc ................ Page 18 ... 312-243-6180 Angelo Caputo’s Fresh Markets ............................ 630-514-1338 Anichini Brothers.................................................... 312-644-8004 Chef’s Quality Meats.............................................. 708-333-0880 Fox De Luxe Foods ............................................... 847-520-8300 International Meat Company.................................. 773-622-1400 MEATS -WHOLE PIGS-GOATS-LAMB Park Packing Company ....................... Page 23 ... 773-254-0100 MEDITERRANEAN FOODS Grecian Delight Foods ........................................... 847-364-1010 Olympia Food Industries ........................................ 847-349-9358 MENU PRINTERS Hallagan Business Machines................................. 773-637-0626 MENUS-CUSTOM PRINTED Accurate Printing ................................................... 708-824-0058 MEXICAN FOOD PRODUCTS B & B Foodservice ............................... Page 06 ... 815-834-2621 MILK Instantwhip Chicago ............................ Page 23 ... 773-235-5588 MINI PASTRIES Ideal Bakery ........................................................... 773-631-6897 MUSHROOMS-LOCALLY GROWN Four Star Mushrooms ............................................ 847-687-7676 Windy City Mushroom............................................ 443-271-9387 NEIGHBORHOOD MARKETING LED Billboard Trucks ............................................. 312-924-7979 NETWORKING - COMPUTERS KCS Computer Technology ................. Page 30 ... 847-288-9820 NITROGEN MacCARB ............................................ Page 27 ... 877-427-2499 OFFICE EQUIPMENT Hallagan Business Machines................................. 773-637-0626 OILS & FATS-COOKING Columbus Vegetable Oils .................... Page 48 ... 773-265-6500 OILS & SHORTENING Columbus Vegetable Oils .................... Page 48 ... 773-265-6500 OILS & VINEGAR Pastorelli Foods ..................................................800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils .................... Page 48 ... 773-265-6500 OLIVE OILS Columbus Vegetable Oils .................... Page 48 ... 773-265-6500 ORGANIC FOODS Pastorelli Foods ..................................................800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical ............ Page 20 ... 847-381-0448

Page 35 35 Page OVENS-SALES & SERVICE Cobblestone Ovens ............................................... 847-635-0172 PACKAGING MATERIALS Barringon Packaging Services............................... 888-814-7999 PACKAGING SYSTEMS Barrington Packaging Services.............................. 888-814-7999 PAINTING & HANDYMAN SERVICES Restaurant Handyman ........................................... 847-232-4474 PALLETS- BUY & SELL Amex Recycling Inc ............................................... 815-823-7958 PANCAKE-BATTER & MIX Tec Foods Inc ...................................... Page 21 ... 773-638-5310 PAPER-PRODUCTS Ramar Supply Co ................................ Page 27 ... 708-233-0808 Alfa Restaurant Supply .......................................... 773-588-6688 PARTY-FAVORS & SUPPLIES Ramar Supply Co ................................ Page 27 ... 708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta ............. Page 42 ... 773-745-5888 Cugini Distribution.................................................. 708-695-9471 PASTRIES Chicago Sweet Connection ................. Page 07 ... 773-283-4430 PASTRY CONSULTING Sweet Bee ............................................................. 847-828-4812 PATIO & DECK BUILDERS STR Construction ................................ Page 06 ... 847-814-8417 PATIO ENCLOSURES Thatcher Oaks Awnings ....................... Page 20 ... 630-833-5700 PATIO HEATERS TNG Industries..................................... Page 10 ....708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest ...................................................... 800-921-9151 PAYROLL SERVICES Employco USA..................................... Page 19 ... 630-920-0000 ADP ....................................................................... 847-507-4210 PEST CONTROL Rose Pest Solutions ............................ Page 46 800-GOT-PEST PEST CONTROL/PEST ELIMINATION Mc Cloud Services ................................................. 800-332-7805 PICKLES & RELISH Vienna Beef ......................................... Page 25 ... 773-278-7800 PITA BREAD Grecian Delight Foods ........................................... 847-364-1010 Olympia Food Industries ........................................ 847-349-9358 PIZZA SAUCE Neil Jones Food Company .................................... 800-543-4356 PIZZA SAUSAGE Anichini Brothers.................................................... 312-644-8004 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers.................................................... 312-644-8004 PLUMBERS R&F Plumbing and Sewer Inc................................ 630-544-8947 POINT OF SALE SUPPLIES Alpha POS Services Inc ........................................ 630-690-9232 POINT OF SALE SYSTEMS Digital Market POS .............................. Page 15 ... 312-300-4048 Alpha POS Services Inc ........................................ 630-690-9232 Retail Control Solutions ......................................... 630-521-9900 SpotOn Inc ............................................................. 937-830-0828 PORK PRODUCTS Peer Foods ............................................................ 773-927-1440 Steinbach Provision ................................................773-538-1511 POS SYSTEMS Digital Market POS .............................. Page 15 ... 312-300-4048 Alpha POS Systems Inc ........................................ 630-690-9232 CardConnect.......................................................... 224-325-4466 Retail Control Solutions ......................................... 630-521-9900 SpotOn Inc ............................................................. 937-830-0828 POS SYSTEMS-CLOUD BASED Alpha POS Services Inc ........................................ 630-690-9232 Retail Control Solutions ......................................... 630-521-9900 SpotOn Inc ............................................................. 937-830-0828 POULTRY Fox De Luxe Foods ............................................... 847-520-8300 POULTRY PRODUCTS Steinbach Provision ................................................773-538-1511

12/13/21 12/13/21 1:55 3:27 PM PM


Page 36 Page 36 POULTRY-FRESH New S B L Inc ...................................... Page 16 ... 773-376-8280 Fatima Zabiha Foods ............................................. 630-620-5000 PRESSURE WASHING Olympia Maintenance ............................................ 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing ................................................... 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ............................... Page 26 ... 630-873-3208 PRODUCE-WHOLESALE Angelo Caputo’s Fresh Markets ............................ 630-514-1338 PRODUCT DEVELOPMENT Sweet Bee ............................................................. 847-828-4812 PROMOTIONAL MARKETING LED Billboard Trucks ............................................. 312-924-7979 PROPERTY - TAX - REAL ESTATE LAW Reveliotis Law PC................................ Page 22 ... 312-230-0160 PUBLISHING Food Industry News ............................................... 847-699-3300 RE-UPHOLSTERY Chicago Booth ..................................... Page 06 ... 773-378-8400 REAL ESTATE LAW Reveliotis Law PC................................ Page 22 ... 312-230-0160 REFRIGERATION EQUIPMENT REPAIR CSI - Coker Service Inc ....................... Page 40 ... 888-908-5600 Kool Technologies................................ Page 15 ... 630-483-2256 Mackay Heating & Mechanical ............ Page 20 ... 847-381-0448 Mechanical 24........................................................ 847-987-9738 REFRIGERATION SERVICE & REPAIR Giant Refrigeration................................................. 773-539-9629 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .................... Page 04 ... 630-879-3131 RESTAURANT CONSULTANTS Stanovich Hospitality ..............................................708-359-1911 RESTAURANT EQUIP PARTS WAREHOUSE CSI - Coker Service Inc ....................... Page 40 ... 888-908-5600 RESTAURANT EQUIPMENT Wood Food Systems ........................... Page 08 ... 847-949-9663 FSI/Foodservice Solutions ..................................... 847-719-6088 Losurdo Inc ............................................................ 630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer .................... Page 04 ... 630-879-3131 Federal Supply Co ............................... Page 14 ... 847-623-1310 Ramar Supply Co ................................ Page 27 ... 708-233-0808 Alfa Restaurant Supply .......................................... 773-588-6688 Berkel Midwest ...................................................... 800-921-9151 Schultz Supply ....................................................... 708-652-2020 RESTAURANT EQUIPMENT REPAIR Up ‘N Adam Service and Supply Inc .... Page 12 ... 877-876-2326 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ....................... Page 40 ... 888-908-5600 Mackay Heating & Mechanical ............ Page 20 ... 847-381-0448 Berkel Midwest ...................................................... 800-921-9151 Cobblestone Ovens ............................................... 847-635-0172 Major Appliance Service ........................................ 708-447-4100 RESTAURANT EQUIPMENT-NEW & USED March Quality Used & New Equip ....... Page 28 ... 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives .............................708-361-1150 Nick Dibrizzi/Coldwell Banker ................................ 708-562-9328 Pontarelli & Company ............................................ 847-778-3571 RESTAURANT-DESIGNERS Losurdo Inc ............................................................ 630-833-4650 Sarfatty Associates .................................................847-920-1100 RETAIL FOOD PRODUCTS Motembo Foods ..................................................... 800-692-4814 ROOF TOP GREASE CONTAINMENT SYSTEMS Enviromatic Corp of America ............... Page 31 ... 800-325-8476 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing ................ Page 24 ... 708-387-9784 SAFETY TREATMENT FOR FLOORS Step Advantage ..................................................... 312-801-4123 SALAD-DRESSINGS Ken’s Foods ........................................................... 800-633-5800

jan 20222022 directory.indd 36 January 33-40 classifieds.indd 36

foodindustrynews.com foodindustrynews.com SALAD-DRESSINGS & OILS Columbus Vegetable Oils .................... Page 48 ... 773-265-6500 Tec Foods Inc ...................................... Page 21 ... 773-638-5310 SATELLITE TV SYSTEMS All Sports Direct ..................................................... 630-918-3000 SAUSAGE Vienna Beef ......................................... Page 25 ... 773-278-7800 Angelo Caputo’s Fresh Markets ............................ 630-514-1338 Anichini Brothers.................................................... 312-644-8004 Crawford Sausage ................................................. 773-277-3095 Red Hot Chicago ................................................... 800-249-5226 SCALES Berkel Midwest ...................................................... 800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company .................... Page 30 ... 773-847-1820 Advanced Weighing Systems .............. Page 22 ... 630-916-6179 SEAFOOD Fisherman’s Pride ................................ Page 02 ....800-543-2110 SEASONINGS & SEASONING BLENDS Famar Flavors........................................................ 708-926-2951 SEATING Waco Manufacturing .............................................. 312-733-0054 SEATING REPAIRS Express Seating................................... Page 29 ... 630-985-7797 SELF-SERVICE ORDERING KIOSKS Alpha POS Services Inc ........................................ 630-690-9232 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ........................... Page 26 ... 888-551-1998 R&F Plumbing and Sewer Inc................................ 630-544-8947 SHAKE MIX Fox Valley Farms ................................................... 630-231-3005 SHEET METAL Progressive Dynamics ......................... Page 42 ... 630-289-3421 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ......... Page 45 ... 888-491-1641 SHORTENING Columbus Vegetable Oils .................... Page 48 ... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics & Sign................... Page 40 ... 888-774-6270 Mario Sign Designs................................................ 773-818-7446 SLICERS-SALES & SERVICE Berkel Midwest ...................................................... 800-921-9151 SLOT MACHINES Arktyk Gaming ....................................................... 630-728-0312 Illinois Gaming Systems ........................................ 312-544-9856 SMOKERS Wood Food Systems ........................... Page 08 ... 847-949-9663 SMOKERS-COMMERCIAL Game Changer Smokers ....................................... 574-353-7855 SOCIAL MEDIA MARKETING Create Inc Chicago .............................. Page 47 ... 773-664-4024 SOFT DRINKS PepsiCo Foodservice............................................. 773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies................................ Page 15 ... 630-483-2256 SOFT SERVICE MIX Fox Valley Farms ................................................... 630-231-3005 SOFTWARE DEVELOPMENT KCS Computer Technology ................. Page 30 ... 847-288-9820 SOUPS Bistro Soups (Div of Vienna Beef) ....... Page 25 ... 773-278-7800 Vienna Beef ......................................... Page 25 ... 773-278-7800 SPECIALTY FOODS DISTRIBUTOR Artisan Specialty Foods ......................................... 708-762-5238 SPICE BLENDS Famar Flavors........................................................ 708-926-2951 SPICES La Criolla.............................................. Page 08 ... 312-243-8882 STAFFING-SERVICES All About Personnel ............................. Page 09 ... 630-336-6238 Atlas Employment Services ................. Page 04 ... 847-671-1557 STEAM CLEANING Olympia Maintenance ............................................ 708-344-0344 SUPERMARKET EQUIPMENT REPAIR Up ‘N Adam Service and Supply Inc .... Page 12 ... 877-876-2326

Food Industry News®

January 2022 January 2022

SUPERMARKET- EQUIPMENT/ NEW & USED

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

SWEET GOODS

North Shore Baking Corp....................................... 773-655-3485

TABLES-ALL TYPES

Chicago Booth ..................................... Page 06 ... 773-378-8400

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

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

TABLES-MODULAR-MAGNETIC

Solo Seating LLC ................................................... 515-291-8858

TAMALES

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

TAX APPEALS (PROPERTY)

Reveliotis Law PC................................ Page 22 ... 312-230-0160

TEMPORARY STAFFING

All About Personnell............................. Page 09 ... 630-336-6238

Atlas Employment Services ................. Page 04 ... 847-671-1557

THEATERS AND VENUES

Onesti Entertainment Corporation ......................... 630-962-7000

TOMATO PRODUCTS

Neil Jones Food Company ................................... 800-543-4356

Pastorelli Foods ..................................................800-SOS-AUCY

TRADE PUBLICATIONS

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

TRADE SHOWS & EVENTS

Midwest Food Expo WRA ..................................... 608-216-2817

TRUCK BODIES-SALES & REPAIR

Paramount Truck Body ........................ Page 29 ... 312-666-6441

TRUCK GRAPHICS

American Graphics & Sign................... Page 40 ... 888-774-6270

TRUCKS

Freeway Ford....................................... Page 11 .... 708-442-9000

UPCOMING EVENTS

Wisconsin Restaurant Association..........................800-589-3211

VEGETABLES-FIRE ROASTED

Neil Jones Food Company .................................... 800-543-4356

VEHICLE WRAPS

Paramount Truck Body ........................ Page 29 ... 312-666-6441

VENTILATING-SYTEMS CLEANING

Enviromatic Corp of America ............... Page 31 ... 800-325-8476 Olympia Maintenance ............................................ 708-344-0344

VIDEO GAMING

Arktyk Gaming ....................................................... 630-728-0312

VIDEO GAMING TERMINALS

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

VIDEO SECURITY SYSTEMS

Videonet................................................................. 847-366-5415

WALK-IN COOLER REPAIR & MAINTENANCE

Mackay Heating & Mechanical ............ Page 20 ... 847-381-0448 Mechanical 24........................................................ 847-987-9738

WALK-IN COOLERS AND FREEZERS

Custom Cooler & Freezer .................... Page 04 ... 630-879-3131

WEBSITE DESIGN

Americaneagle.com ............................. Page 33 ... 847-699-0300

WEDDING CAKES

Ideal Bakery ........................................................... 773-631-6897

WELDING & FABRICATING

KOP Ind. Welding & Fabrication .......... Page 44 ... 630-930-9516

WHIPPED CREAM

Instantwhip Chicago ............................ Page 23 ... 773-235-5588

WIND SCREENS

Thatcher Oaks Awnings ....................... Page 20 ... 630-833-5700

WOOD FLOOR CARE

Sexton Group Floor Care........................................847-827-1188

WORKERS COMP INSURANCE

Employco USA..................................... Page 19 ... 620-920-0000

YOGURT & SOFT SERVE EQUIPMENT

Kool Technologies................................ Page 15 ... 630-483-2256

12/13/21 3:27 1:55PM PM 12/13/21


Food FoodIndustry IndustryNews® News® January 2022

CLASSIFIEDS & DIRECTORY OF SERVICES

CLASSIFIEDS JANUARY 2022

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

CORNER FREESTANDING RESTAURANT WITH DRIVE-THRU WINDOW NORTHWEST SUBURBS-O’HARE AIRPORT AREA 2,994 SF building, Turn-Key, fully equipped, two kitchens, seats 100 41,744 SF Lot, Parks 50. For Sale $499,500.

ASSOCIATES

FOR SALE/FOR LEASE INCREDIBLE BUSINESS OPPORTUNITY/ REAL ESTATE, FIXTURES & EQUIPMENT

REAL ESTATE SERVICES

11226 S. Halsted Street, Chicago, IL. Turn-key, brand new restaurant. Free standing 4,000 SF On 24,700 SF lot. Presently operates as a Pizza Restaurant—please, when visiting, do not bother the staff. For Lease: $14 per SF NNN / For Sale: $499,500

*Restaurant Brokerage Division*

Vince Ferraro

ITALIAN: NW Burb. 17 years!! High Volume. Dine-In/Carry-out/Delivery. BEST BUY in this magazine!!! Biz: $195K NW SIDE: Pizza. Pick-up/Delivery. Icon. $$$ Maker! Biz: $89K LAKE ZURICH: Former Kathy’s: Total remodel. 2 Apartments. Lease or Sale! Call! PALATINE: With Real Estate. Broasted chicken. High volume. NEW PRICE!! RE & Biz: $495K

Only From Nick Di Brizzi 1-888-317-7721

NEW: FOR LEASE-VANILLA BOX-CLASS “A” NEW RETAIL CENTER IN HOT DUPAGE COUNTY 2,370 SF/640 Ogden Avenue, Downers Grove. High traffic counts on Ogden Avenue40,373 vehicles per day. Outstanding frontage. Existing tenants-CD One Price Cleaners, Simply Beautiful Spa, Perspire Sauna Studios, etc.

PONTARELLI

Happy New Year!

Page33 37 Page

PIZZERIA-PUB-PICK UP-DELIVERY-DINE IN-SIT DOWN BAR-VIDEO GAMING WITH OUTDOOR PATIO/REAL $$$ MAKER/$8,000 A MONTH IN VIDEO GAMING/FREE STANDING, HARD CORNER OR CICERO & 147TH STREET IN MIDLOTHIAN Free standing 5,000 SF bldg. on 27,787 SF lot, seats 300, total (indoor and outdoor), parks 57+/- cars. $15,000 a week in gross sales plus $8,000.00 a month in video gaming. Separate carryout delivery section, large sit down bar inside and outside. Real Heavy traffic flow 43,000 cars on 147th Street and 45,000 cars per day on Cicero Avenue. Asking price $899,000 for Real Estate and Business. PIZZERIA-PUB-BANQUETS-PICK UP-DELIVERY-DINE WITH SIT DOWN BARS PLUS OUTDOOR PATIO, $10,000 A MONTH IN VIDEO GAMING, DOWNTOWN TINLEY PARK, ILLINOIS, INCLUDE ASSETS ONLY Free standing 8,000 SF bldg. divided into a pizzeria with separate entrance for pick up and delivery, connecting dining, sports bar lounge area, banquet and kitchen plus outdoor dining. Real $$$ Maker. Rent $17,000 per month plus 5% of video gaming. Major development across the street called Harmony Square/Village Entertainment Center/Ice Skating in the winter months/more than 250 events a year, shows-dancing-movies, etc. Also, more than two hundred condos are presently being built. Asking price: For assets, leasehold improvements and video gaming: $325,000. It does not include Business and phone number.

BROASTED CHICKEN II: See above. NW Side. Lease. Carry-Out/Delivery. Biz: $125K NORWOOD PARK: Seat 90. Breakfast/ Lunch. Lot. Stoplight. Biz: $79K PIZZERIA: Niles. Full liquor. Solid lease. BIG Gaming $$$! Biz: $249K ***REDEVELOPMENT OPPORTUNITIES: * Niles: Milwaukee Ave. Golf Mill. 39,471 sf $1.050M * Island Lake: Rte#176. 3 Buildings. 4.46 acres. $2.7M * Lombard. Highland Avenue. 216,000 sf /4.95 acres $5.775M

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL! VinceF@PontarelliAssociates.com

CALL 847-778-3571

January 2022 33-40 classifieds.indd 37

PIZZERIA Very Well Established, Real $$$ Maker

BREAKFAST-LUNCH Very Profitable, Owner Retiring

FREE STANDING BUILDING RESTAURANT, TURN KEY WITH DRIVE THRU FOR SALE FOR SALE/LEASE OR LEASE

CHICAGO NW SUBURBS/O’HARE AIRPORT AREA /PIZZA PASTA ETC,PICK UP-DELIVERY-CATERING & DINE IN/100 DELIVERIES PER DAY/VIDEO GAMING ALLOWED4 Short hours, 4:00PM to 10:00PM, closed Monday, Real $$$ maker, sales are over $1,700,000 a year, cash flow $400,000 a year verifiable, for real estate and business. Motivated seller. $1,149,500 LA SALLE COUNTY, ILLINOIS | PIZZERIA-RESTAURANT | FOR SALE BUSINESS AND REAL ESTATE Starved Rock Park Area in the 9th Largest Micropolitan Statistical Area in the U.S. (Peru-Ottawa). Building 3,250 SF plus 1,400 SF basement with unlimited parking. Built brand new in 1997. Established for 42 years. Open only five days a week, closed Sunday and Monday; Potential to open another day. Pick up and dine in, potential for delivery service. Sales are $850,000 a year with a cash flow of $290,000 a year; all verifiable. Real Estate taxes are only $5,700. For Real Estate and Business: $749,500

3SW SUBURBS | OAK FOREST | PIZZA AND MORE | FOR SALE BUSINESS ONLY

Located in a very busy shopping center with 7-Eleven as a main anchor. Open six days a week; dinner only. 1,400 SF; Rent only $1,700 per month all in $3,000 cash flow a week. Asking price $179,000 PIZZERIA-PUB-PICK UP DELIVERY-DINE IN WITH SIT DOWN BAR PLUS OUTDOOR PATIO WITH VIDEO GAMING GENERATES $8,000 PER MONTH, PALOS HILLS ON ROBERTS ROAD. BUSINESS ONLY. 5,300 SF divided into a pizzeria with separate entrances for pick up and delivery connecting with dining room-bar area, without door patio, located in famous center with unlimited parking. $14,000 a week in gross sales plus $8,000 a month in video gaming revenue. Rent $8,500 per month. Asking price for Business, Fixtures and Equipment: $299,500. 3FOR LEASE-VANILLA BOX, WESTERN SUBURBS ON ROUTE 59, HOT DUPAGE COUNTY 900 – 1,200 SF ready for your final finishes. Short lease or long lease available in free standing shopping center with over 60 parking spaces. We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.

HAVE A Happy New Year! 12/13/21 3:27 PM


Page 38 Page 34

Food Industry News® January 2022 Food Industry News® January 2022

foodindustrynews.com foodindustrynews.com

TURN-KEY USDA APPROVED FOOD PROCESSING FACILITY

7,200 Sq. Ft. in an Opportunity Zone, Built in 2005. Low Taxes. 1,000 Sq. Ft. of walk-in Freezer/Coolers. 2,000 sq ft Production Room. Process Meat, Chicken, Fish, Pizza or THC Edibles. 800 Amps of Power for Craftgrow. For Sale at $619,000. For Lease at $9500/mo including taxes. 130 State Street, Calumet City, IL.

773-960-5642

BUSINESS OPPORTUNITIES THINKING OF BUYING OR SELLING?

CALL JOHN MOAURO!

LOCATION! LOCATION! LOCATION! Downtown district—mixed use building. LOW real estate taxes with additional rental income. Priced to sell. With Real Estate $1.2M. Business only, rent with lease $150K. Call for details.

ITALIAN FAVORITE

Restaurant facility. Free-standing building. Approx. 4,500+ sq. ft. with parking. Ideal for any concept. Fully equipped. 40 year history. Currently pizza restaurant with gaming. Complete package. Call for details.

Broker/Appraiser Always Confidential

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

(708) 361-1150

Email: jmoauro@aol.com Web: www.johnmoauro.com

JUST LISTED

SW/Southern Burbs. Approx 3,000 sq. ft. all brick fac. Aprox 1/2 acre + fully fenced yard for delivery vehicles. Great for satellite location. Complete kitchen. Catering concept. R&D test kitchen facility. Can be used as pizzeria, ghost kitchen, etc. Priced below market value. Facility, all equip., incl. $649K. Call for details. BREAKFAST/LUNCH PANCAKE HOUSE

D L SO

Owned and operated for 35+ years. Free Standing. Approx 5,000 sq ft. with 200+ seating. Business and property. Western burbs. Seller financing. Call for details.

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January 2022 33-40 classifieds.indd 38

FOR SALE

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Food Industry News CLASSIFIED RATES

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

847-699-3300

BUSINESSES FOR SALE WITH REAL ESTATE High Cash-Flowing Marble and Stone fabrication business for sale with real estate and all assets & inventory. Confidential (Must execute an NDA). 1,600/SF Commercial building with showroom, workshop, 4 offices, one bathroom, with kitchenette. Covered/enclosed yard with inventory, truck storage, and multiple overhead doors. Second building is a multi-floor (6,500/SF) pole barn with 32’ ceilings. Multiple bathrooms and a second showroom. Four (4) PINs totaling .62 acres in a prestigious highly sought-after affluent suburb, (Industrial District). Price: $4,500,000 Local Martini Bar in Brookfield 2,850/sf on .14a, with beer garden and video gaming. Income-generating business next door. Price: $1,200,000

Chad Severson Commercial Broker

Kudan Group, Inc. 1629 N. Halsted, 1st floor Chicago, IL 60614 Office: 312-575-0480 • Cell: 815-404-9171

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Food 35 Industry News® Page

CLASSIFIEDS & DIRECTORY OF SERVICES

Food Industry News®

Page 39 January 2022

DON MIS ’T S!

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Foodservice Foodservice and Industry and Industry Professionals, Join Us for Professionals, Join Us for Our Our Quarterly Networking Quarterly Networking Event Tuesday, March 1 Events in 2022: 5-9 p.m. at Moretti’s Chicago

n Tuesday, 1 (Edison Park) 6727 N. March Olmsted, Chicago, IL Raffles • Direct Vendor Contacts Tuesday, June 7 Food & Liquor Samples n Tuesday, Sept. 12 Must be 21 to attend. Business card required for entry. n Monday, Dec. 5

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5-9 p.m. at Moretti’s Chicago (Edison Park) 6727 N. Olmsted Chicago, IL A limited of tables Raffles •number Direct Vendor Contactsand co-sponsorships areSamples available. Call Food & Liquor now to reserve your Must be 21 to co-sponsorship: attend. Business card required for entry. 847-699-3300. 12/13/21 3:27 PM


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BOOKSHELF ‘Easy Campfire Cooking’ Publisher: Fox Chapel Publishing Hardcover: 144 pages Price: $14.95 (paperback) ISBN-13 : 978-1-4971-0283-5

Whether you are heading out on a camping trip or simply enjoying a backyard bonfire, this book will satisfy your appetite and provide hours of entertainment for the whole family. You’ll find many recipes for a variety of fun cooking methods such as cooking on a stick, in a foil packet, with a Dutch oven, in a skillet, with a pie iron and more. Great for scouting groups, “Easy Campfire Cooking” is filled with tips, campfire safety and techniques on how to build the perfect cooking fire. From breakfast treats, to hot dogs, to s’mores and more — you’ll find recipes the whole family will love. Best of all, cooking over a fire brings together family and friends to enjoy food and fun in a relaxing atmosphere.

‘RV Camping Cookbook’ Publisher: Fox Chapel Publishing Hardcover: 80 pages Price: $7.99 (paperback) ISBN-13 : 978-1-4971-0294-1

R. Jelínek Honors Family Traditions in Spirit Production

Founded in 1891 in the Moravian Wallachia region of the Czech Republic, R. Jelínek distillery continues to specialize in plum brandy, aka slivovitz, and has added several fruit spirits to its lineup. R. Jelínek’s philosophy is based on the careful selection of fruits and then processing them using traditional methods and modern equipment. Distilling their own fruit not only allows greater control over raw materials, it also returns the landscape to its natural state that it had at the beginning of the 20th century, when the slopes surrounding Vizovice, Czech Republic, were covered with over 70,000 fruit trees, mainly plums. Tree planting is also being done in Bulgaria and Chile by R. Jelínek’s subsidiaries. Expanding the fruit orchards is a long-term goal and heartfelt passion for R. Jelínek. Their slivovitz is triple distilled, aged for at least three years and produced it in a number of varieties: traditional clear, gold aged in oak casks, single-variety unblended and kosher. They also make quality fruit spirits — pear brandy, apricot brandy, cherry brandy, apple brandy and a number of more unusual spirits made from traditional fruits (rowanberry, mirabelle plum, wild sloe and others). While their spirits are traditional regional products, R. Jelínek views popularizing its fruit spirits around the world as their mission.

January 2022 33-40 classifieds.indd 40

This is a complete guide to making and eating good food on your next family vacation. “RV Camping Cookbook” is filled with over 100 deliciously easy recipes that everyone will love. Featuring tons of ideas for breakfast, side dishes, appetizers, snacks, dinners, desserts and more, this cookbook has it all. You’ll discover a variety of amazing camping recipes and make mouth-watering meals as you enjoy the great outdoors. With easy-to-follow instructions for each recipe, this cookbook is a musthave for any adventurous family. From breakfast tarts and corn bread minis to sweet potato chili, bacon fudge and more, you’ll also find 15 s’mores recipes so you can try something new every night, because RV cooking is part of the adventure!

“This is a new year. A new beginning. And things will change.” —Taylor Swift

12/13/21 3:27 PM


Food Industry News®

See How Much You Can Save Today. Call Mike Hyman: 630-817-3164

January 2022

People Selling the Industry With Cary Miller Ed and Philip Chouinard lead the team at Weinstein Wholesale Meats (WWM) and Perishable Distribution Systems (PDS). These two companies complement each other to provide exceptional value to their customer base of retailers, restaurant chains and other food business suppliers, distributors and manufacturers across the industry. WMM is a boxed protein distributor and custom/contract meat processor with a new, SQF-certified USDA facility. PDS is a logistics company offering cross docking, distribution and delivery for all types of frozen and refrigerated food companies. The firm also offers warehousing and distribution services for many of its customers. To learn more, you can see their ad on page 45 of this issue. Brian Keith is vice president of sales for PFG Chicago, one of our area’s leading food-service distributors. Brian understands the value of building a culture of an extremely happy sales team, which leads to exemplary customer service delivered by a professionals dedicated to going beyond what’s expected for every customer. Brian is a wealth of information and insight. Discover the value that he and PFG can add to your business by contacting them today. You can see their ad on page 13 of this issue. Whether your operation is mainstream food service, pizza, Italian or QSR, PFG has product lines that will exceed your expectations. Jack Ballavia and Charlie Koclanes own STR Construction, a local firm specializing in construction, remodeling, upgrading and code correction for all types of restaurants and food businesses. Working with restaurants and food companies requires several things, including value, flexibility, speed and the ability to do the work right the first time. Jack and Charlie only work with vetted contractors experienced in finishing projects on time and staying on budget. It’s a great time to fix what’s broken and enhance your image by having STR do their magic at your business. You may see their ad on page 6 of this issue. Call them today for a free estimate. Anna Dawson is the regional area sales manager for SpotOn, a company offering POS systems,reservation solutions, marketing and menu analytics, payments, online ordering, e-commerce, app creation, QR code generation, gift cards, appointment setting and loyalty software programs. SpotOn’s comprehensive, cloud-based system offers complete FOH and BOH reporting, several integration options and advanced enterpriser reporting making it a great option. They take pride in superb customer support with an average hold time under two minutes. To consult with Anna, find her phone number listed in our directories on page 35 of this issue under POS Systems. Congratulations to newlyweds Peyton Watters and his bride, Caroline Schutz Watters! The two met at Consumers Packing Company, where Caroline is the chief brand officer and Peyton is the vice president of Sales. Consumers Packing Company is a family-owned meat company specializing in USDA prime meats.

Page 41

Century Energy Helped Me To Save Over $15,000 Last Year!

“We’ve worked with other brokers/consultants in the past, but none ever delivered the value that Mike and Century Energy Solutions continually does. “He is relentless in his drive to control gas and electric costs while reducing market risk. “Mike’s strategy protected our bottom line in February 2021 from the high cost spot market, we hit our budget. So while others are Nicole Makowski, left, and Century Energy worrying about how to pay hugely inflated gas bills, president, Mike Hyman I am able to maintain focus on running my business. I would recommend Mike and his Total Energy Strategy to anyone in the food industry.” – Nicole Makowski, Owner, Makowski’s Real Sausage Company

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Starbucks Opens Cashierless Café Starbucks opened its first cashierless cafe in New York City, implementing Amazon Go technology in a partnership with the ecommerce giant. Starbucks and Amazon plan to open at least two more of the co-branded stores in 2022. -Source: CNBC

2022 Changes for Suppliers

2022 will be a critical year for suppliers to influence qualified owners, chefs, buyers and new accounts. Many buyers now need to change their vendor relationships due to price increases, supply shortages, new order size requirements and ownership changes, making 2022 a shrewd time to engage, educate, welcome and bring in new accounts. Attract positive attention from your hardest-to-reach, most successful Chicagoland prospects with our exclusive print and digital reach, Shmoozefest events and editorial opportunities. Leverage our talents to demonstrate your leadership and excellence. Make it easy for the Chicagoland food industry (our readers) to know you and trust that you are the right supplier for them. Doing business with Food Industry News does not cost — it pays. Call us today to discover how we can help you achieve your sales and marketing goals. Contact Cary Miller, 847-699-3300

LA Limits Use of Single-Use Utensils An ordinance in Los Angeles requires restaurants with 26 or more employees to remove single-use utensil and napkin dispensers and only include the items in takeout orders upon request. The city plans to begin enforcing the new rules in January and the rules will expand to cover restaurants of all sizes on

Customer Helps Out Favorite Eatery

the chain have held steady even as customers return to on-premises dining. -Source: Restaurant Business

-Source: CNN

Cracker Barrel Expands Virtual Brands Cracker Barrel grew its first two virtual brands, Chicken 'n Biscuits and Pancake Kitchen, to 500 and 100 locations, respectively, in the quarter ending Oct. 29. Takeout and delivery orders accounted for 20% of the quarter's total sales, and off-premises sales for

Award-Winning Corsair Dark Qualifies as a Rye Whiskey and a Malt Whiskey Sixty-one percent malted rye, 4% malted chocolate rye, and 35% malted barley make up the grain bill of this rich, delicious whiskey. Unlike many other rye whiskeys, they do not use corn to fill up their grain bill, choosing instead malted barley. This means Corsair Dark Rye is a rye whiskey and a malt whiskey. This produces exceptionally smooth rye whiskey with chocolate, coffee and spice instead of green notes common in most ryes. Corsair never uses artificial flavors or colors, achieving superior flavor and color through quality malted rye and barley, innovative distillation and small barrel maturation.

1/8th

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April 22. -Source: Los Angeles Times

When the Culver's restaurant in Findlay, Ohio, closed its dining room because it was short-staffed, 81-year-old retiree and longtime regular customer Bonnie August applied for a job to help out her favorite restaurant. "My job listing says runner," August said, "I don't run anymore, I just hurry as fast as I can."

January 2022 41-48.indd 42

Food Industry News® January 2022

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From Corsair Distillery, 100 ml, double shots of straight spirit (not cocktails) are now available for purchase.

IHOP, Ghost Kitchen Brands Team Up

Dine Brands International announced the debut of its first virtual IHOP location in Toronto, Canada, as part of its partnership with Ghost Kitchens Brands, which owns and operates a network of virtual kitchens, featuring items from more than 20 well-known restaurants and CPG brands. As IHOP continuously shifts to meet guests’ needs, as showcased with the introduction of Burritos & Bowls in 2021, virtual kitchen locations can provide an ideal platform for IHOP to serve its innovative menu with easy portability in mind. -Source: Restaurant News Resource

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Renato Turano, Leader of Berwyn’s Turano Baking Co. Dies at 79

Page 43

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Turano Baking Co. makes more than 250 bread products, supplies thousands of restaurants, grocers and mom-and-pop stores and provides hamburger and hot dog buns to fast-food chains.  Available Direct With its challah, English muffins, French baguettes, and thru Distributors German pretzel rolls and Italian focaccia, it also has  Gluten-Free Options many ethnic varieties of bread.  All-Natural Choices Which was plenty to keep Renato “Ron” Turano busy  Seasonal Flavors when he was president and chairman of Turano Baking • Teas, Lemonades, Sodas, Family Owned & Operated Since 1935 Co. But he also served as an Italian senatore forCBDs about Juices, & Chips seven years, making 59 trips to Italy in one busy Call Today for Samples and Ordering Information • Over 100 year Flavors & Brands www.homersicecream.com andrew@homersicecream.com 847-251-0477 Ext. 102 to represent expatriates in that country’s Parliament. Mr. Turano died Dec. 5 of ALS at his Burr Ridge home, according to his daughter Lisa. He was 79. Based in Berwyn, the company now also has plants in Bolingbrook, Georgia, Florida and Nevada and is run by “Determination • Teas, Lemonades, Sodas, a third generation of Turanos. Juices, CBDs & Chips and commitment to His daughter said its stability can be traced to a rule • Over 100 Flavors & Brands an unrelenting Mr. Turano learned from his father, founder Mariano (630) 941-7000 pursuit of your Turano. goal will enable Even in his final weeks, she said, “My dad counseled you to attain the us that, if you take good care of people, they will take success you seek.” care of you.” —Mario Andretti An immigrant from the Calabria region of Italy, Mr. Turano was 15 when he arrived in Chicago with his family. He graduated from St. Mel High School and attended what’s now the University of Illinois Chicago. He learned English by watching TV sitcoms and Colgate toothpaste commercials. His Italian never got rusty Redco Foodservice Equipbecause he spoke it at home and stayed in touch with ment built a massive replica relatives in his homeland. It paid off when he decided to run for the Parlamento Italiano to represent the Italof the Sears Tower gingerian diaspora in North America and Central America. bread house in the showroom Young Ron grew up in the town of Castrolibero in the at City Food Equipment. The province of Cosenza. His father Mariano was an esprestower was made with over 50 so bean salesman and skilled baker. While being held lbs. of cookie dough baked in by Nazi captors in a World War II prisoner-of-war camp • Teas, Lemonades, Sodas, for Italian soldiers, “He was treated betterJuices, thanCBDs most & Chips the Moffat E32D. because he knew how to bake bread,” Lisa•Turano Over 100said. Flavors & Brands Chef Toby put it together After the war, Mr. Turano’s father wanted more ecowith 80 lbs. of icing mixed in nomic stability for his three sons and thought they’d twhe Univex planetary mixer find if the family left Italy. and territory manager Denny They settled in Chicago, where Mariano Turano Stafl helped decorate it with worked underground, doing sewer construction. On weekends, he started baking bread at a food store over 30 lbs. of candy. owned by his brother Carmine. “In making this massive At a time when squishy white bread dominated grogingerbread tower, Chef cery shelves, Italian American families clamored for Toby was able to push the their familiar crusty loaves, Lisa Turano said. equipment to see what it His father established a bread plant in the 6500 block of Roosevelt Road in Berwyn. The company still opercould do. This type of testing ates there on an expanded site. we do in our kitchens allows In 1965, he married the former Patricia Filishio, a us to confidently make recthird-generation Italian American he met at a St. Mel’s ommendations to food-serbasketball game. vice operators,” said Lesley From 2004 to 2006, he was president of the American Bakers Association. Duer, director of marketing. Mr. Turano’s wife died in 2019. In addition to his “We had fun putting this together and hope it brought some holiday joy to daughter Lisa and his brothers, he is survived by his Chicagoland,” she said. daughter Renee Novelle, son Mario and nine grandchilSee Redco’s directory listing under Foodservice Equipment. dren. -Source: Chicago Sun-TImes

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Food Industry News® January 2022

foodindustrynews.com

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Spiceology, Chef Jet Tila Collaborate Spiceology, a leading spice and flavor company, announced its partnership and new product line with celebrity chef, author and restaurateur chef Jet Tila. This collaboration between Spiceology and Tila culminates with the launch of three new Korean-inspired spice blends, inviting chefs and consumers to experience Tila’s take on Korean flavors. Known for his diverse Asian cuisine expertise, Jet’s new blends are his personal twist on the vibrant and savory flavors of classic Korean fare, including a bulgogi-inspired blend, Fiery Sweet, a kimchi-inspired blend, Sour Power, and a ssamjanginspired blend, Umami Punch.

January 2022 41-48.indd 44

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Chefs Guess(630) 930-9516 kopindustries.com Ingredients on Food Network The kitchen as command central, our home’s center for nourishment to entertainment, is here Competition Art Kopacek

Chefs must use their instincts and test their luck in choosing mystery refrigerators based only on the photos, magnets, recipes and art on their doors in the new fastpaced competition series “Raid the Fridge,” hosted by food writer and restaurateur Dan Ahdoot (pictured above). In each episode, four competitors can use only the ingredients from their chosen mystery fridge to create top-notch dishes. But looks can be deceiving, so there is always an element of surprise: Sometimes a refrigerator that appears to belong to an avid home cook is filled with takeout, while a crayon-art decorated fridge seemingly owned by a family with toddlers could contain high-end gourmet items. Over three rounds, each with a new cooking challenge and a whole new batch of fridges to raid, chefs must impress judges Jordan Andino and Jamika Pessoa with dishes worthy of the grand prize, a fridge full of cash.

to stay. That’s just some of the big news to emerge from the Next Big Bite, the annual forecast presented by Les Dames d’Escoffier New York), the nonprofit educational, scholarship and advocacy organization serving women in the culinary and hospitality industry. Co-keynote speakers, chef/author Marcus Samuelsson and author/activist Grace Young, opened the conversation led by culinary personality and LDNY member Tara Bench that ranged from the quarantine’s effect on food sources and the rebirth of victory gardens, to the landscape that changed drastically in our homes and restaurant communities, how our kitchens and dining experiences will evolve with an assist from new technology, and that restaurants will continue to be essential for our emotional recovery. Samuelsson pointed out the silver lining gleaned during the pandemic: “More chefs cooked at home, everyone cooked at home, [we] became more informed cooks, more passionate home cooks.” The virtual discussion and scholarship fundraising event featured food entrepreneur panelists Samuel Dennigan, CEO, Strong Roots; Jane M. Freiman, founder, Smart Kitchens Insight; Eve TurowPaul, food culture expert; and Karen Washington, co-owner, Rise & Root Farm. For more information about Les Dames d’Escoffier New York, visit www. ldny.org

“Elegance is not being noticed, it's about being remembered.” —Giorgio Armani

Amazon Opts for Paper Packaging Amazon, which has pledged to be net-zero carbon by 2040, has introduced new insulated paper packaging for chilled and frozen products being delivered or picked up. The packaging eliminates bubble bags and plastic liners, is easier for customers to recycle at home and is "produced regionally in the U.S., enabling us to deliver it to Amazon Fresh grocery hubs, stores and Whole Foods Market locations with fewer miles traveled across the supply chain," said Amazon's Stephenie Landry. -Source: Supermarket News

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Food Industry News® January 2022

TRAVEL With Valerie Miller DESTINATION: FOUR SEASONS MOUNTAIN COLLECTION

“You learn from the mistakes you make and from the mistakes other people make. The truth is, you don’t learn from success; you learn from failure.” —George Clooney

Guy Fieri to Award Chicken Restaurant to the Winner of ‘Chance of a Lifetime’

Guy Fieri is expanding his successful restaurant empire and is searching for one talented food entrepreneur to run their own Chicken Guy! franchise on “Guy’s Chance of a Lifetime,” premiering Jan. 2 at 8 p.m. Central on Food Network. Guy was flooded with applications from all over the country and chose the seven top candidates to participate in the most intense, high-stakes job interview they could ever dream of, to become the owner of the newest location of the Chicken Guy! franchise. The candidates must prove they can successfully lead every aspect of the food business, from culinary to marketing, and to front of house hospitality. Over the course of the six hour-long episodes, there is unexpected drama and a surprising turn of events when one of the candidates breaks under the pressure. Only one will have their destiny changed forever when they win the ultimate chance of lifetime. “I’ll tell you right now, this is NOT your every day, runof-the-mill competition show. No eliminations, no meaningless cook-offs each week. It’s a real deal job interview for a life-changing opportunity,” said Fieri. “The candidates on ‘Guy’s Chance of a Lifetime’ have to prove that they are the best all-around talent in the food business and if they can do that, we’re in business together."

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This winter, visit one, or all, of Four Seasons Hotels and Resorts Mountain Collection properties. From elevated après-ski experiences to relaxing fireside and regionally inspired wellness treatments, Four Seasons Resort and Residences Jackson Hole, Four Seasons Resort Rancho Encantado Santa Fe, Four Seasons Resort and Residences Vail and Four Seasons Resort and Residences Whistler,have a plethora of ways to enjoy special moments in the world’s most breath-taking mountain resorts. In celebration of the beloved alpine tradition of après-ski, all four Mountain Collection resorts have created bespoke experiences celebrating this time-honored tradition. Highlights include: Four Seasons Resort and Residences Jackson Hole (Wyoming) announces the return this season of Fahrenheit Forty-Seven. Named for the ideal temperature at which to serve champagne, this dome-shaped bar will once again transform the pool deck into a winter wonderland experience of chic luxury and the ultimate après chill. Fahrenheit Forty-Seven will offer Moët & Chandon Impérial and Moët & Chandon Rosé Impérial by the glass and by the bottle, plus bespoke cocktails featuring Moët & Chandon Ice Impérial. The Snow Melt Ritual in the spa, launching Jan. 1. begins with a soothing milk bath in a private spa suite. Sip while soaking on an aromatic mocktail, blending allspice Photos Courtesy of Four Seasons and cardamom for a drink that warms from the inside out. Four Seasons Resort Rancho Encantado (Santa Fe, N.M.): After a day on the slopes, head back to the bar for a series of curated après-ski experiences, including learning the art of mixology from Terra’s beverage experts and how to create inventive craft cocktails using a variety of unique techniques and regional ingredients, and then guests can choose their own personalized signature libation; or enjoy a custom tequila and mezcal tasting and pairing experience with Terra Bar’s own certified tequila expert. At the spa here, the Warm Bourbon Brown Sugar Body Scrub Experience indulges guests’ senses with a warm, skin-smoothing brown sugar and bourbon-infused body scrub treatment, followed by a tension-melting shea butter application that will leave skin feeling renewed, nourished and hydrated. To complete the experience, enjoy a cozy glass of bourbon and decadent almond bourbon truffles while lounging fireside in the warming room, or relaxing in the hot tub in a private spa courtyard. Four Seasons Resort and Residences Vail (Colorado) boasts Vail’s premier après locale, served up at one’s table, bar-side or at one of the select, sought-after fire-pits with seating on the Remedy’s beautiful terrace, offering unmatched views of Vail Mountain. Talented mixologists specialize in curated cocktails, each offering the perfect prescription to post-slope revelry, while the culinarians craft protein-rich bites to refuel and recharge after a day on the mountain. Enjoy a high-altitude, post adventure treatment from head to toe at the award-winning Spa at Four Seasons in Vail. This winter season the Spa brings back signature rituals and à la carte treatments focusing on recovery, hydration, exfoliation and detoxifying while re-mineralizing the body. Four Seasons Resort and Residences Whistler (Vancouver, Canada) presents the ultimate hot chocolate program, available at the newly renovated Braidwood Tavern. Inspired by their home and travel memories, the creative bar team has launched a collaborative spiked hot chocolate menu, designed to transport tastes from all over world to the mountains. After an adventurous day exploring Whistler and Blackcomb mountains, the spa introduces its signature Peak to Feet package, ensuring head-to-toe relaxation. In addition to world-class skiing, each Four Seasons Mountain Resort offers the ultimate winter getaway in an enviable location, as well as fine dining, luxurious spa retreats, après ski offerings and new, one-of-a-kind experiences. For more info visit fourseasons.com.

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Champagne Sale Breaks Record An unnamed buyer recently purchased a bottle of Perrier-Jouët Champagne from the 1874 vintage for nearly $57,000 — not only smashing its $20,000 top price estimate but also setting the record for the most expensive bottle of Champagne ever auctioned off by Christie's. Beyond the history inherent to any 147-year-old bottle, this Perrier-Jouët Brut Millésimé 1874 has another claim to fame: According to Christie's, a bottle from this vintage purchased in 1888 held the distinction of being the most expensive bottle of Champagne ever sold at auction until that record was finally eclipsed in 1967. However, the bottle itself wasn’t the only thing included in the price tag. The winning bidder will also be receiving a VIP Maison Perrier-Jouët Experience, which includes “a night at Maison Belle Epoque for up to 10 people, a guided tour of the house and the cellars, a tasting of the full range of current Perrier-Jouët cuvées and the 1874 vintage with Cellar Master Séverine Frerson, and a gastronomic meal prepared by three Michelin starred chef Pierre Gagnaire.” -Source: Food & Wine

Restaurant Tech Trends for 2022 Here are five trends that industry insiders think will help brands accomplish their sales and customer service goals through the new year, according to FastCasual.com: 1. QR codes for fast-paced dining 2. Automated inventory management 3. Contactless payment systems 4. High-tech feedback systems 5. Articifial intelligence

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