Food Industry News Magazine, May 2015: Web Edition contains the full print version (print editions of this and HOT LEADS REPORT are available on request). Food Industry News is the #1 food industry publication in the midwest. contains classifieds, articles, local and nationa news features as well as a directory of equipment and service professionals.
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Follow us on Facebook and Twitter! N EWS F OOD I NDUSTRY FOUNDED 1982 DON’T MISS OUR NEXT EVENT, MAY 7TH MAY 2015 TRAVEL: MADRID, SPAIN ................................... 8 DINING WITH MS. X ........................................ 12 CHICAGOLAND NEWS ....................................... 25 CHEF PROFILE: SAM EL-SHEIKH .......................... 28 AROUND CHICAGO: BOSTON BLACKIE’S ................. 31 NATIONAL NEWS ............................................ 32 CHEF PROFILE: JOHN ASBATY ............................ 39 DIRECTORY .................................................. 41 CLASSIFIEDS ................................................ 44 FOOD INDUSTRY NEWS MAY 2015 CELEBRATING 33 YEARS MEMORIAL DAY: MAY 25 DON’T MISS SHMOOZEFEST! CHEFS BUYERS PERATORS EXCHANGE Thursday May 7, 2015 5 to 8:30 pm Nightclub 871 E. Algonquin Rd, Schaumburg, IL Food • Cash Bar • Free Raffle Prizes With Our Special Guest Speaker Marla Topliff, President of Rosati’s Franchise System Since 1927 Encore XS IN Las Vegas is one of the hottest nightclubs in the world, generating over $110 million in sales per year. This club was honored at this year’s Nightclub and Bar Expo in Las Vegas and is setting a new trend for nightclubs to become “Day Clubs” in resort and vacation destinations. The lavish bottle service menu features a 30L Ace of Spades Brut Champagne for $200,000. If you are on a budget, you may economize by selecting a bottle of Macallan 25 year Scotch for $2,450, or a bottle of Veuve Clicquot Yellow Label for $20,000, or a bottle of Jack Daniel’s Whisky for $595. Check out more pictures form the Nightclub and Bar Show inside this issue, on our Facebook page and the FoodIndustryNews.com website. The 2015 International Pizza Expo in Las Vegas featured approximately 475 industry suppliers and over 100 seminars, workshops, panel discussions and competitive events for attendees. This year’s keynote address was delivered by Marc Malnati, who talked about his iconic Chicago pizza company Lou Malnati’s as well as the war of words and pizza styles he recently engaged in with Jon Stewart on “The Daily Show.” The show also featured a larger Craft Beer Pavilion to help attendees understand the importance and value of selling and merchandising craft beers at their restaurants. More pictures from the pizza expo are on page 29 of this issue. WHERE PIZZA IS KING
Transcript
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NEWSFOOD
INDUSTRY FOUNDED 1982
DON’T MISS OUR NEXT EVENT, MAY 7TH MAY 2015
TRAVEL: MADRID, SPAIN ................................... 8DINING WITH MS. X ........................................ 12CHICAGOLAND NEWS ....................................... 25CHEF PROFILE: SAM EL-SHEIKH .......................... 28AROUND CHICAGO: BOSTON BLACKIE’S ................. 31NATIONAL NEWS ............................................ 32CHEF PROFILE: JOHN ASBATY ............................ 39DIRECTORY .................................................. 41CLASSIFIEDS ................................................ 44
FOOD INDUSTRY NEWS M
AY 2015
CELEBRATING
33YEARS
MEMORIAL DAY: MAY 25
DON’T MISS
SHMOOZEFEST!CHEFS BUYERS PERATORS EXCHANGE
Thursday May 7, 2015 5 to 8:30 pm
Nightclub871 E. Algonquin Rd, Schaumburg, IL
Food • Cash Bar • Free Raffl e PrizesWith Our Special Guest Speaker
Marla Topliff, President of Rosati’s Franchise System
Since� 1927
Encore XS IN Las Vegas is one of the hottest nightclubs in the world, generating over $110 million in sales per year. This club was honored at this year’s Nightclub and Bar Expo in Las Vegas and is setting a new trend for nightclubs to become “Day Clubs” in resort and vacation destinations. The lavish bottle service menu features a 30L Ace of Spades Brut Champagne for $200,000. If you are on a budget, you may economize by selecting a bottle of Macallan 25 year Scotch for $2,450, or a bottle of Veuve Clicquot Yellow Label for $20,000, or a bottle of Jack Daniel’s Whisky for $595. Check out more pictures form the Nightclub and Bar Show inside this issue, on our Facebook page and the FoodIndustryNews.com website.
The 2015 International Pizza Expo in Las Vegas featured approximately 475 industry suppliers and over 100 seminars, workshops, panel discussions and competitive events for attendees. This year’s keynote address was delivered by Marc Malnati, who talked about his iconic Chicago pizza company Lou Malnati’s as well as the war of words and pizza styles he recently engaged in with Jon Stewart on “The Daily Show.” The show also featured a larger Craft Beer Pavilion to help attendees understand the importance and value of selling and merchandising craft beers at their restaurants. More pictures from the pizza expo are on page 29 of this issue.
WHERE PIZZA IS KING
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See Us At NRA Booth
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Food Industry News® May 2015 Page 3
Most Meat Still Purchased from Supermarkets
Consumers are still buying most of their meat and poultry at the supermarket, but online sales are showing growth potential and consumers are making occasional meat purchases at farm-ers markets, according to the 2015 “Power of Meat” study by FMI and the North American Meat Institute. The report also found that consum-ers are trending toward products that are labeled organic or “natural” and switching between pro-teins, cuts and brands due to rising beef and pork prices.
– Adapted from Meat & Poultry Online
Food Industry News Issue 5, May 2015 (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.comThis publication cannot and does not assume the responsibility for validity of claims made for the
Paula Mueller Classifieds/Office ManagementNick Panos, Corporate Counsel
Mark Braun, Associate Publisher–––––
James Contis 1927-2013
How to Get More Good Online Reviews
While good reviews are a great way to build positive word of mouth, don’t get desperate. “Don’t incentivize [patrons] by providing a free app, meal, discount, etc.,” advises Hobbs. “Never pay for reviews and, of course, never write your own.”
Giving things away is ulti-mately not good for the bot-tom line, says Nevins. “We’re in the business of making money, right?” But it’s also a matter of authenticity and transparency, which fuel the reputable review
sites and build trust in your brand. If people find out you’re buying good reviews—and they will—you lose credibility and can get in trouble with site admin-istrators. That’s not going to be good for business.
Everyone may be a critic these days, but if you handle those criticisms well, you’ll get more positive reviews—and might just gain yourself some new custom-ers. “Focus on having a great environment, good staff, good training and good products, and the good reviews will come,” My-ers says. Source: Quill.com
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Meaty Vegetable Alternatives
Restaurants are adding new veggie-based meat alternatives including steaks made from beets, cauliflower, cabbage and squash. “It’s an exciting way to bring a different, more healthy knife-and-fork option to our en-tree selections,” said BLT Bar & Grill chef David Craine.
– Adapted from Daily News (New York)
See Us At NRA Booth 7971, Exhibition Hall
North
Bar/Liquor Innovationsl Jevo (www.jevo-
maker.com), the world’s first fully-au-tomated jello + edible shot maker, made its public debut at the 2015 Nightclub & Bar Show on March 31 in Las Vegas. Jevo is an innovative and new profit center uniquely positioned to drive on-premise sales. It al-lows venues to easily make up to 20 jello + edible shots in 10 min-utes, produce a vari-ety of quick chilled shots, and deliver digital promotions at the point of decision, all from a single fully-automated machine behind the bar.
l A craft distillery industry is growing roots in North Caro-lina, a state that until recently had laws ban-ning craft distilling dating back to Prohibi-tion. The state’s first distillery, Piedmont Distillers, was founded in 2005 and saw sales of its Midnight Moon Original and Catdaddy Spiced moonshine soar to $30 million by 2012, driven by a partnership with Junior Johnson of NASCAR fame.
– Adapted from American City Business Journals
At a reception held at Willis Tower on March 12 hon-oring Mayor Stefan Roth of Lucerne, Switzerland, John Kaufmann awarded Mayor Roth an honorary membership into the Escoffier Society. Entertain-ment was by the Noggeler Guugenmusig, a carnival band from Lucerne that appeared at the Chicago St Patrick’s day parade as well as Water Tower Place, Lizzie McNeill’s Irish Pub and morning TV shows. The visit was sponsored with the help of the Swiss-American Business Council and Chicago Sister Cities International. At left are: John Kaufman and Nancy, Chef Hans Aeschbacher, Joanne Madura, Mayor Roth and Camille Julmy (co-chairman of the Lucerne committee).
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Fearless Bartenders Experiment with Bold Flavors
Bartenders are be-coming increasingly creative with the in-gredients they use to craft their drinks. Chicago restaurant Ramen-San now serves Rittenhouse Rye infused with duck fat, while Pub-lic in New York City serves up Smokey The Bee, which has a bee pollen garnish to highlight the drink’s honey flavor.
– Adapted from The Huffington Post
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A Word or Two From the Publisher WELCOME EVERYONE to our fabulous city for the
national restaurant show being held at McCormick Place on May 16-19, 2015. Chicago is a world class city divided into 77 community neighborhoods. Chicago is known for its hot dogs, pizza and Italian beef but that’s only part of what this town has to offer. We have some of the best steakhouses in the country which include; Benny’s Chop House, Chicago Cut Steakhouse and Rosebud Steakhouse. Gibsons Steakhouse with numerous locations, now celebrating 26 years has been a favorite amongst the locals and celebrities. We have the oldest family name in Chicago Pizza – Lou Malnati’s. Stephanie Izard who was the first female chef to win Bravo’s Top Chef has two restaurants here; Girl and the Goat and Little Goat Chicago. Tony D’Alessandro a contestant on Hell’s Kitchen owns 2 restaurants with chef/ partner Gary Straus called Big & Little’s. Grant Achatz and Nick Kokonas of Alinea have one of the top restaurants in the country and the restaurant has earned the coveted Michelin 3-star rating. Rick Bayless who is known for his traditional Mexican cuisine and has a PBS Series cooking show called “Mexico One Plate at a Time” owns Frontera Grill, Topolobampo, XOCO and Tortas Frontera.
Chicagoland restaurants that have been in business for over 65 years and are still going strong include:
Gene and Georgetti Steakhouse 500 N. Franklin, Chicago, IL. Old school traditional steakhouse. Estab-lished in 1941 (74 years)
Italian Village 71 W. Monroe, Chicago, IL. The old-est Italian restaurant in the city run by the Capitannini family. Established in 1927 (88 years)
Jim’s Original Polish 1250 S. Union, Chicago, IL. Home to the original polish sausage sandwich served with sweet grilled onions & mustard. Established in 1945 (70 years)
Manny’s Cafeteria & Delicatessen 1141 S. Jefferson, Chicago, IL Family run deli specializing in big portions and the best corned beef, pastrami and roast beef sand-wiches. Established in 1942 (73 years)
Palace Grill l 1408 W. Madison, Chicago, IL. Diner close to the United Center and decked out with Black-hawks memorabilia. Established in 1938 (77 years)
Superdawg Drive In 6363 N. Milwaukee, Chi-cago, IL. Hot dog stand and car park drive in where your order is placed and brought out to your car. Established in 1948. (67 years) White Palace Grill 1159 S. Canal Chicago, IL Open 24/7 and offering an extensive lunch and dinner menu. Es-tablished in 1939 (76 years)
Spend your time eating, check out one of the famous Chicagoland gyros sandwiches; enjoy the nightlife at one of the many clubs/bars the city has to offer, or spend time shopping, visiting one of our many museums. If you have time take a trip over to Navy Pier and view our spectacular lakefront.
Valerie MillerPresident/ Publisher
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travel With Valerie Miller
DESTINATION: MADIRID, SPAINTRAVEL PRORITIES INC. - SOUTHERN LANDSCAPES TOURGetting There: Tour starts in Madrid, Spain and ends in Madrid, SpainYou can get your own air or purchase your air directly with Travel Priorities at time of booking
Day 1: Depart the US on your overnight fl ight to MadridDay 2: Arrive at Madrid Airport where you will be met and trans-ferred to your hotel. You have the morning to relax and explore the city. Afternoon sightseeing tour of Madrid’s most important avenues and monuments.Day 3: Madrid-Cordoba- Sevilla: Start your escorted tour by mo-torcoach through La Mancha country to Cordoba. Visit one of the most beautiful examples of Moorish architecture, the Mezquita an 8thI century Mosque that is now a Christian Cathedral. Pass through the narrow streets lined with ancient houses to the Old Jewish Quarter. Continue on to Sevilla.Day 4: Morning city tour, visit the Park of Maria Luisa, Plaza de Espana and a typical Barrio de Santa Cruz. Afternoon at leisure.Day 5: Sevilla-Ronda-Marbella: Morning departure to the White Village and Rhonda. Free time and continuation to Costa del Sol.Day 6: Marvella- Granada: Depart to Granada. Afternoon sightseeing tour, visit the im-pressive Alhambra Palace and Gardens of the Generalife.Day 7: Granada-Toledo-Madrid: Departure to Toledo. Sightseeing tour of this imperial city former capital of the Kingdom, a melting pot of three cultures. The town’s setting is as extraordinary as its sights. Departure to MadridDay 8: Morning transfer to the airport
Tour Features: ■ Round trip airport transfer in Madrid■ Deluxe motorcoach throughout■ Breakfast daily, 1 lunch and 4 dinners■ 6 nights’ accommodations at scheduled hotels■ Expert local guides throughout your tour■ Bilingual tour director during the escorted tour
Madrid is a great walking city and ideal for peo-ple watching. Stop in a local bar and order some tapas. These are a selection of appetizers/tapas displayed at the bar. They are served on small plates where you can get a combina-tion of items including olives, cheeses, cured meats, fi sh and fried potato dices just to name a few. Another place to check out is the Hard Rock Café Madrid. My group really enjoyed dining here because they could please any palate. No tour is complete without some time to shop. Make it a point to spend a little time shopping in Madrid’s famous department store El Corte Ingles.
Travel Priorities is a travel agency specializing in tours as wells as meeting and incentive travel. They offer their clients special consolidator airfares to worldwide destinations com-bined with land accommodations and sightseeing. For reser-vations and more info log on to travelpriorites.com
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TIRED OF THE SAME OLD GRIND?WANT SOMETHING FRESH AND FULL OF TRADITION?
Resist Last-Minute Errors as You Head for the Door
At work, most people try to hit the ground running when they arrive in the morning. But how you finish out your workday may be just as important to your productivity. Instead of trying to pack as much as you can into your last few minutes, increase your efficiency by avoiding these activities:
■ Big decisions. You’re rushed, you’re tired, and you’re focused on go-ing home. Any decisions you make in a hurry usually won’t be as successful as those you consider when you’re fresh.
■ New projects. You won’t make much headway during the last 10 min-utes of the day. Make a few notes if you must, but don’t try to get a jump start on important work when you and your co-workers are finishing current jobs.
■ Leaving people hanging. Take a look at your commitments from the
day. If anyone is waiting for a return
phone call or a quick email, get back to
him or her before you leave, as long as
you can answer questions quickly and
succinctly. You want people to know
you value their time.
■ Obsessing over uncompleted
tasks. Checking your to-do list can lead
to frustration if you worry about the
tasks you didn’t accomplish. Concen-
trate instead on putting tomorrow’s
to-do list together and getting a fresh
start in the morning.
■ Not saying goodbye. You’ll build
better relationships by taking the time
to say good night to your co-workers
and boss. You don’t have to linger, but
you should make sure people know
you’re leaving and that you look for-
ward to seeing them tomorrow.
Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more
time.” — � omas Edison
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Food Industry News® May 2015 Page 11
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Depression is a personal burden by itself, without all the � nancial consequences that come with it. Medication is a band-aid, but reclaiming yourself is the key. to real happiness.
It’s better to view antidepressants as a last resort, and try some – or all – of these alternative treatments � rst.
1. Practice MindfulnessConsider meditation. By
quietly limiting your attention to the present moment, which helps you see things in a di� erent – and more positive – light. Often, we’ll � nd that the trouble that is corrupting us is hostility and chaos from outside ourselves. Shut them out.
2. LaughLaughter really is the best
medicine. It doesn’t matter if what makes you laugh is childish or stupid. What matters is you get a dose of joy.
3. Don’t Be AloneWithdrawing from social
interactions increases the brain’s stress responses. So, keep in touch with the people who matter to you, and don’t hesitate to let them know if you need their help.
4. Cut Toxic People Out of Your Life
You’re doing yourself harm by associating, listening and catering to people who disrespect you and dismiss your depression as something to snap out of. Cut o� negative in� uence.
5. Search for the SourceIs a certain food a trigger? Are
you getting enogh deep sleep? Are you dehydrated? Do you get enough real exercise? Are you carrying too much of someone else’s burden? Is anyone taking care for your happiness? Is your job sapping your time and best e� orts? Is your spouse a lifeline or a barnacle? What happiness eluded you? What in� uences were so negative that they
continually undermine your productivity?
Before you try to change yourself, seek help in sorting out what’s hurt you... And why.
6. Change FoodsVitamin D can alleviate
depression, dementia and diabetes. But other nutrients that keep depression at bay as well, including amino acids, folate, iodine, iron, magnesium, omega-3 fatty acids, selenium, vitamin B complex and zinc. � ankfully, many of these nutrients are in the foods you eat every day.
As for the foods you shouldn’t eat every day, ask your doctor. Consider being tested for allergies and food sensitivities.
7. AcupunctureAccording to a study
published in Obstetrics & Gynecology, acupuncture can help alleviate depression. When the researchers administered depression-speci� c acupuncture on 150 pregnant women, 63 percent saw their symptoms improve. Although more tests have to be done to arrive at a de� nite conclusion, there’s no denying the promise shown in the study. Even if you’re not expecting, you may bene� t from acupuncture.
8. MoveTo be fair, depression does zap
you of every bit of energy left in your body. However, exercise is still worth a try, since it has been proven to work just as well as – if not better than – antidepressants. No one knows exactly why this is, although the release of endorphins and norepinephrine during exercise might have something to do with it.
9. “Grow a Garden”Gardeners are generally happier
than non-gardeners. Don’t fret if gardening isn’t your thing; � nd a new purpose. Go back to school. Take up a hobby. Learning energizes the mind: Feed yourself with new, small challenges.
10. Get InvolvedSeek out organizations whose
missions speak to you, and volunteer your services for them.
Here’s the thing about depression: You might have to � ght it for the rest of your life. � at’s because it has a nasty habit of sneaking up on you, and roundhouse-kicking you in the face when you least expect it. � at said, if you’re able to cope with it using the tips above, you’ll always be able to roundhouse-kick it right back.*This article was originally featured at Waking Times and was used here with permission.
‘I met my wife in Hong Kong. I said, what the hell are you doing here?’ Alexei Sayle
may 09-16.indd 11 4/9/15 2:38 PM
Page 12 www.foodindustrynews.com Food Industry News® May 2015
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Dining With
Ms. X May 2015BARBAKOA 1341 Butterfield Rd. DOWnERS gROVE, iL 630-852-2333. Beautiful place serving Modern Latin Fusion cuisine. Order off the tasting menu or just order some small plates for sharing. We started out with two kinds of guacamole; the traditional and a spicy one. Then for our entrees we all ordered the “Platos” which was a larger portion. We had the “Tamarind Glazed Short Ribs” which were so tender, the “Tropical Bites” which was a seafood selection of scallops, shrimp, calamari & fried cod and the carne asada.ChOCOLAtE ShOPPE 4041 Dempster SKOKiE, iL 847-674-2900. This is a small ice cream shop with some seating. They serve this amazing ice cream made in Wisconsin. You can get a cone, sundae, a pint or quart to take home. The first flavor you have to try is the Zanzibar Chocolate, which has won numerous accolades; that’s how good it is. Fun flavors include cotton candy, birthday cake and blue moon. DUKE’S ALE hOUSE & KitChEn 110 n. Main CRYStAL ALE, iL 815-356-9980. Family friendly restaurant/bar. This is a busy, laid back casual place. It was nice seeing all ages hanging out and enjoying themselves. They even have some live music and space for private parties. Good quality food including some great burger selections and sliders along with sandwiches and full meals. There’s plenty of parking around the place too!KRAMER FOODS 16 grant Square hinSDALE, iL 630-323-0135. This grocer started out in 1953 and is a family run business and a staple in the Hinsdale community. The shopping experience here is excellent. The staff and the customers interact as if they’ve known each other forever. You can find all your basic grocery needs, produce and meats. Plus, they have an impressive deli offering sandwiches and homemade items. Open Monday –Friday 8-8, Saturday 8-6 and closed on Sundays.MEnChiE’S FROZEn YOgURt 353 W. Army trail BLOOMingDALE, iL 630-25-8650. This is a self service yogurt shop. Pick your flavor and add your toppings, then they weigh it and price it for you. They offer so many flavors to choose from. I usually get the peachy keen and the going bananas. They have sample cups around so if you’re not sure which flavor you want, take a taste before filling your cup.PinKBERRY 635 n. States ChiCAgO, iL 312-475-0641. Small yogurt shop where they serve you at the counter. Pick your flavor and if you want toppings they will add them on for you. I prefer my yogurt plain without all the toppings. They have a lemon/lime yogurt which is tart and refreshing. Eat it there and take home a container. It’s a perfect treat to have in your fridge.ShAnghAi tERRACE 108 E. Superior ChiCAgO, iL 312-573-6744. This is an upscale, classy Chinese restaurant located in the Peninsula Hotel. The ambience and attentive service is top notch. On the menu they offer dim sun and some extraordinary meat and seafood selections. I had the Kung Pao Chicken with all white meat chicken, which was fabulous and an order of the “Happy Red Rice” which had a unique flavor combination and it had pistachios in it.WOODMAn’S MARKEtS 7145 120th Ave. KEnOShA, Wi 262-857-3801. This is definitely the ultimate shopping experience. The place is “supersize” and they have everything you can imagine. Anyone you talk to in Wisconsin recommends Woodman’s. Go online to woodmans-food.com/Kenosha before you shop there and print the Store Map/Directory, then go to Services/Department-scroll down to lists and print a Shopping List. This will help you find what aisle everything is located. Open 24 hours/7 days a week and for payment they only take cash and debit cards (no credit cards).
Stronger Bottled Water Sales
Increased sales of bottled water helped boost the overall beverage market last year, ac-cording to the Beverage Mar-keting Corp. Sales of bottled water by volume increased 7.3%, thanks in part to aggres-sive pricing. “Products that connect with what contem-
porary consum-ers want, like bottled water and functional offerings, added buoyancy to the ever - chang ing market,” said Chairman and Chief Executive Officer Michael Bellas. – FoodBusinessNews.net
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Baderbräu to Distribute with Louis Glunz Beer
Baderbräu Brewing Company, brewer of Bader-bräu Chicago Pilsener, is pleased to announce today the expansion of distribution with Louis Glunz Beer, Inc. throughout seven Chicagoland counties.
Effective immediately, Louis Glunz Beer, Inc. will distribute Baderbräu varietal’s including: Chicago Pilsener, Lawnmower Lager, Naked Selfie, and Red Velvet throughout Cook, Dekalb, DuPage, Kane, Ken-dall, Lake and McHenry counties.
“We couldn’t be more excited to have Louis Glunz Beer, Inc. as our partner. Louis Glunz has a hundred year history of growing brands, and we look forward to growing our brand with them into the suburbs, in this the year we build and open our new brewery,” says Baderbräu Brewing Company Founder, Rob Sama.
“We are honored that Baderbräu has entrusted us to further its reach to even more beer fans through-out the Chicagoland area,” says Jerry Glunz, general manager of Louis Glunz Beer, Inc. “Baderbräu is an exceptional brand with a devoted following, and this expansion is an opportunity for even more people to experience these uniquely Chicago brews.” – www.glunzbeers.
com
Wisconsin’s 5th Annual Beer Week
Madison Craft Beer Week (MCBW) will celebrate its 5th anniversary this May 1-10, 2015. Festival or-ganizers are hard at work planning for the 5-year milestone. Over 80 different Greater Madison area restaurants, pubs and breweries will host more than 350 events as part of this year’s MCBW. Craft beer lovers will have the opportunity to choose from a multitude of events ranging from pub crawls and bike tours to meet the brewer events, beer education classes and beer cook-offs. A wide variety of events have been planned to attract beer lovers of all types, from novice to connoisseur.
Since its inception in 2010, Madison Craft Beer Week has promoted Madison’s thriving craft beer culture by sponsoring a ten-day (two weekend) fes-tival that highlights Wisconsin’s regional brewing heritage and serves as a showcase for the Madison area’s breweries, restaurants, pubs, caterers, retail-ers, entertainers, and other businesses with ties to the craft beer community.
Watch the events pour in at www.madbeerweek.com
A2 Milk in the U.S.
The a2 Milk Company will release its a2 Milk product in California next month, with an advertising campaign and store demos planned at grocery chains including Safeway, Kroger and Whole Foods. The New Zealand-based compa-ny’s milk, which contains the A2 protein said to be easier for dairy intolerant consumers to digest, holds more than 9% of the milk market in Australia, and the company will invest $20 million over the next three years marketing the product to U.S. consumers. – Adapted from FoodSafetyNews.com Cities Big and Small
See trendy and high-end eateries
Smaller cities are mak-ing a big impact on the country’s culinary scene with top-notch trendy fast casual eateries and high-end restaurants reflective of the locale. Foodies can find fulfilling dishes at a pop-up wine bar in Dur-ham, N.C., or at James Beard Award-winning restaurants in Nashville, Tenn. – Adapted from The Wall Street Journal
Wisdom is knowing what to do next; virtue is doing it.
— David Starr Jordan
Powdered Hot Sauce Lets You Spray On the Heat
McIlhenny Co. recently released a spray dry ver-sion of its Louisiana hot sauce, and chefs used the fiery powder to heat up everything from lemon iced tea to caramel pop-corn and buttery biscuits at the Research Chefs As-sociation’s 2015 Culinol-ogy Expo held in New Or-leans. – Adapted from meatpoultry.com
may 09-16.indd 13 4/9/15 2:38 PM
Page 14 www.foodindustrynews.com Food Industry News® May 2015
Appealing Meals for Both GendersChefs are cooking up menus and dishes designed to appeal to both genders,
with hearty, meat-laden dishes that are often requested by men and lighter, vegetable-centric offerings that are popular with women. Chefs bridge the gap between the genders through descriptions on the menu, enticing women to or-
Look no further than Delightful Pastries + Café for weekend breakfast, brunch or lunch. Chicago’s hangovers have met their match in Delight-ful Pastries + Café’s Three Piggly Wiggly sandwich. Gaining a reputation around town for being the ultimate hangover cure, the Three Piggly Wiggly is packed with meaty, greasy goodness that is sure to satisfy even the biggest appetite at $10.00. The Three Piggly Wiggly piles on pig three ways. Imagine layers of lean crispy bacon, locally sourced Pol-ish ham and pan-fried pork cutlet on a house-baked buttered everything bun with your choice of five sauces and pickles slices for a nice crunch. Diners can even add a fried egg for that extra oomph! The inventive sauces are created by Delightful Pastries + Café’s Robert Hawryszczuk. Each sauce appeals to a different flavor profile, whether it’s sweet, spicy, tangy or hot! Diners can change it up each time they go back for the Three Piggly Wiggly sandwich with the Japanese inspired sweet sauce, the beet & horseradish tangy sauce, the Thai cowboy spicy sauce, thehomemade BBQ hot sauce or the specialty bacon jam sauce. For more info, go to delightfulpastries.com.
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Majority of Pizza Stores are Independently-Owned
The American Pizza Community (APC) is proud of the fact that the pizza industry contributes nearly 1 million jobs to the na-tion’s economy bringing employment to commu-nities across the country through hourly employ-ees, delivery drivers, sup-ply vendors, and local store owners and opera-tors. In fact, its entrepre-neurial spirit is reflected through store ownership opportunities where 53 percent of the nearly 71,000 pizza stores nationwide are independently-owned and operated, according to Pizza Monthly Quarter-ly’s 2013 State of the Pizza Industry Report.
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der meat-based meals with delicate wording and using terms like “hearty” to attract men to vegetable dishes topped with sauces or cheese.
– Adapted from The Wall Street Journal
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may 09-16.indd 14 4/9/15 2:38 PM
Food Industry News® May 2015 Page 15
Setting Up Your Day
Begin your day with a brief planning session, the way great chefs do.
So says Anthony Bour-dain, legendary chef of Brasserie Les Halles, using an approach called mise-enplace. The “Meez,” as pros call it, translates into “everything in its place.”
It involves studying a recipe, thinking through the necessary tools and equipment, and assem-bling the ingredients in the right proportion be-fore you start.
For the rest of us, that means taking 10 minutes to set priorities, sepa-rating what feels urgent from what’s important.
Ask yourself as you start: The day is over and
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Millennials Worry Less About Health
Millennials seem to take their health for granted, ac-cording to an AON Hewitt study that compared their lifestyle habits to those of Generation X and baby boomers. The research showed that over the previ-ous 12 months, just 54 per-cent of millennials had re-ceived a physical, although 60 percent of Generation X and 73 percent of baby boomers reported getting an exam. In addition, only 39 percent agree that pre-ventive care is important to remaining healthy, while 49 percent of Gen Xers and 69 percent of baby boom-ers say the same thing.
The good news: Millen-nials are more open to em-ployer-supported health measures: 53 percent to Generation X’s 47 percent and the baby boomers’ 41 percent. They’re also more likely to participate in Employee Assistance Programs—16 percent compared to 10 percent of Generation X and 8 percent of baby boomers.
Hard Cider Production Triples
Production of hard cider has more than tripled in the U.S. over the past three years to 32 million gallons in 2013, up from 9.4 mil-lion in 2011, according to the Beer Institute, driven by a range of consumer trends such as gluten-free, local sourcing and the quest for new flavors in an oversatu-rated wine and beer mar-ket. Cider makers are be-ginning to experiment with terroir and blending dif-ferent varietals, offering a range of taste profiles from crisp and bitter to delicate-ly sweet.
– Adapted from Delaware County Daily Times
H.J. Heinz Buys Kraft
H.J. Heinz Co. is buy-ing Northfield-based Kraft Foods Group Inc., creating what the companies say will be the third-largest food and beverage com-pany in North America.
According to a statement from Kraft, the company will be co-headquartered in the Chicago area and Pittsburgh. The deal was engineered by the Brazilian investment firm 3G Capi-tal, and billionaire investor Warren Buffett’s Berkshire Hathaway. – Chicago Tribune
I am leaving with a tre-mendous sense of accom-plishment.
What have I achieved? Run through this exercise every morning to figure out what to focus on, and then break it down into tasks.
– Adapted from ExecLeadership.com
may 09-16.indd 15 4/9/15 2:38 PM
Page 16 www.foodindustrynews.com Food Industry News® May 2015
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Singlehood: The Pros and Cons for Your Well-Being
Is staying single better for your health? While many studies tout the positive health benefits of getting married, not every single person is necessar-ily looking at a short, unhappy life. From the book Singled Out: How Singles Are Stereotyped, Stigma-tized, and Ignored, and Still Live Happily Ever After, by Bella DePaulo (St. Martin’s), come these possible advantages offered by the single life:
● Weight. Married people tend to gain weight dur-ing the first few years after their wedding, according to the Health Psychology journal—possibly because
they no longer worry about attracting partners.● Exercise. Similarly, single people tend to ex-
ercise more, at least according to one University of Maryland study. Perhaps married people are too busy to exercise, or feel less pressure about it.
● Friendships. Singles generally have a wider cir-cle of friends and work harder at maintaining their relationships, says a University of Massachusetts at Amherst study. They tend to do more volunteer work and stay closer to their siblings as well.
● Stress. Couples are more likely to worry and argue about money, and suffer from credit card debt, according to one 2014 survey. Single peo-ple may do less housework, leading to less stress about keeping their homes neat.
On the other hand, singles face some health risks of their own. They’re more likely to smoke, and according to a 2012 study by Emory Univer-sity, their mortality rate in the months following heart surgery is three times higher than that of married folks. And since they’re 5 percent more likely to develop heart disease, that’s not a risk to ignore.
Moretti’s Pizzeria Opens New Location
Moretti’s Ristorante & Pizzeria opened on March 13, 2015 and is located at 2475 W. Higgins Road in Hoffman Estates, just east of Barrington Road. The new Moretti’s brings an entirely new, yet cel-ebrated concept following six other long-time lo-cations in Chicago, Bartlett, Fox Lake, Lake in the Hills, Mount Prospect and Schaumburg, along with another location opening soon in Rosemont.
Moretti’s offers dine-in, delivery, and carry out to private events and catering services. The 10,000 square foot family-friendly casual dining establish-ment will accommodate up to 350 people in three separate dining rooms, a bar area and seating for over 300 people in it’s outdoor dining space. There are two 80-inch HD TVs and over 50 large flat
screens with surround sound. The restaurant has also been designed with many green features such as energy-saving LED lighting technology.
529,200 ILLINOISANS: In 2015, restaurants account for 529,200 jobs in Illinois — 9% of employment in the state. — restaurant.org
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Page 18 www.foodindustrynews.com Food Industry News® May 2015
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How To Answer The 50 Calls Every Day Asking: “Where’s My Pizza?”By Lior Sion, CTO/Co-Founder, Bringg
Pizza consumption is at an all-time high in the U.S. where consumers order an average of 3 billion pizzas every year. So it should come as no surprise that Friday nights are crazy in any respectable pizzeria. � e cooks toss pies into the air and shove them into the ovens, the front house sta� rings up orders, the waitresses run from table to table � lling pitchers of cola. And the manager or owner is on the phone answering call after call from customers demanding to know where their delivery pizzas are. No less than 50 “where’s my pizza?” calls come into the average pizza place every night.
While owners can see where the in-house sta� is at any given moment, what they’re doing, and any ine� ciencies that are evident in the process, the delivery queue is a black hole. � ere may be a reliable delivery sta� and reliable vehicles in place, but it’s impossible to really know what happens between the times a delivery car leaves the parking lot and when it arrives at the customer’s destination. Sound familiar? If you own a pizzeria or run a restaurant chain, it probably sounds like every Friday and Saturday night in your world.
At the same time, consumers aren’t giving restaurants any slack. In fact, with the rise of digital devices and the on-demand economy, customers have only increased their expectations, and demand satisfaction and brand e� ciency. Many Millennials don’t even want to have to pick up the phone to order (let alone complain about a late order). � e popularity of apps has raised the bar and young consumers expect their food delivered quickly -- and piping hot -- and they want digital status updates on their phones in real time along the way. � e longer they have to wait, the hungrier and crankier they get, and the last thing a business owner wants is angry tweets.
While new technologies are putting the pressure on restaurants, large and small, to get orders to customers quickly and e� ciently, technology is also helping them step up to bat with more muscle. New solutions have emerged -- and they don’t require replacing your POS system, nor do they cost a fortune. With simple, readily available and easily implemented tracking technologies, restaurant owners are empowered to answer those 50 phone calls with con� dence and accuracy, rather than repeating “the pizza just left” over and over. Technology allows the restaurant owners and corporations to overcome these obstacles with real-time tracking and communications.
In the same way that a taxi is now just a screen tap away, new innovations in web-based and mobile technology have arrived to help businesses manage and control the delivery process and give customers the tools to track their deliveries in real-time. � ese tools empower customers, small and large businesses, and delivery people to track deliveries in real time. Using these new innovations, a customer can tap on an app to see the location of their pizza delivery car on a map, setting hungry customers at ease and freeing up restaurant employees to take orders and not have to respond to harried customers. With real-time delivery tracking and communications, a pizza becomes as easy to track as an Uber car.
On the � ip side, restaurant owners and management can use the tools to track orders as well, so they can identify any ine� ciencies in the delivery process and keep an eye on their sta� . Delivery folks can even share insights into their process and alert the home base about tra� c issues. When business owners are able to accurately track routes and travel times, they are better able to make sta� ng plans -- establishing more e� cient routing for better use of fuel and drivers. When team members can track and send feedback in real-time, business owners can respond in real-time, and customers perceive improved service. � is process drives repeat customers and increases business e� ciency.
Technology can even help improve e� ciencies for pick-up orders. Customers can share their coordinates with a restaurant when they order their pizza. � e pizzeria can use this information to decide when to put the pie in the oven so that it is piping hot when the customer walks through the door based on just how far away from the restaurant they are located.
� e friction created from delivery black holes is bad for business and is no longer just part of life. Late orders and cold food can be avoided with new technologies that reduce errors and lateness. � e average American eats 46 slices of pizza a year. A billion of these pizzas are hand delivered. By providing a top-notch delivery experience, you will leave a good taste in their mouth that goes beyond pizza.
Apple Pay Enabled Vending MachinesConsumers will be able to use Apple Pay to purchase Coca-Cola products from
more than 100,000 vending machines in North America by the end of the year. The roll-out will make Coca-Cola one of the largest retailers to use the technology, which allows users to make payments using their iPhone or Apple Watch. – Adapted from foodbev.com
Lambrusco’s Comeback
Lambrusco is shak-ing its too-sweet repu-tation from the 70s and 80s and making a come-back on the wine racks of Generation X and Y drinkers. The wine from the Emilia-Romagna re-gion of Italy is fizzy, slightly sweet and pairs well with just about any meal, writes Bill St. John.
– Adapted from the Chicago Tribune
may 17-24.indd 18 4/10/15 8:42 AM
Food Industry News® May 2015 Page 19
Barbara Corcoran’s 3 Tips to Encourage InnovationWhen I built the Corcoran Group, I had the
happiest, most productive company in town because I turned our little real estate shop into a hotbed of trying new things. I knew that if I was going to be the leader in my field, I’d need to build a work culture that fostered innovation, so I created a surefire system to make that happen. Here’s how I did it then and continue to do it now for the young companies I invest in on ABC’s Shark Tank.
RULE #1: Build in a Budget for Failure. My parents raised 10 kids on a shoestring
budget and my mother was smart enough to hand my dad $20 cash when he gave her his paycheck every week. “Here’s your $20 mad money, Ed,” my mom would say. “Go out and have some fun!” We never were sure what Dad did with it, but he sure looked happy taking the cash.
I did the same thing at the Corcoran Group. Each year, I gave all my managers 5 percent of their operating budget to use however they wished with no accountability. If they didn’t spend their mad money by year-end, they had to give it back. No one ever did, and they blew it on all kinds of stupid things like ad hoc parties and day trips, costume and movie rentals, surprise bonuses for good deeds, gifts, fortune-tellers and lots of al-cohol. They also spent it on wacky business ideas—most of which didn’t work. But they learned to laugh it off and, in the process of failing, tripped over some good business ideas that did work.
I never had a good idea sitting at my desk nor did I harvest a big, game-changing idea around a conference table. They all hap-pened outside. All of the best ideas that cre-ated the most change would not have hap-pened without the 5 percent mad money budget earmarked to try new things and breed innovation.
RULE #2: Reward Effort Versus Results We established a bright green “good idea!”
box in each of our real estate offices, and
my managers opened them at their Monday morning sales meeting. The ideas were read aloud, and many were actually complaints in disguise. But there were always a few re-ally good ones in the box. My managers re-warded each idea, good or bad, with a crisp new dollar bill right there at the meeting. We got hundreds of good ideas that helped us improve our business from that silly “good idea!” box.
I do something similar with the many small businesses I’ve invested in on Shark Tank. None of my businesses operate out of my of-fice, and each one of them sells something different. But what they have in common is me. And so I use myself to constantly en-courage my entrepreneurs to take everyday risks and give every plausible idea a shot. As the entrepreneurs are scattered all over the U.S., beyond the reach of a good idea box, I bring them together for a three-day retreat each year and blow my mad money on a helluva of good time. We allow for a half day of business brainstorming, but all the really good stuff happens on the beach, in the hot tub, on the ski slope or mixing a Mojito. My entrepreneurs become fast friends and con-tinue to farm ideas from each other long af-ter the retreat has ended. And I leave confi-dent I’ve cross-fertilized my fields with fun, friendship and ongoing innovation.
RULE #3: Make Failures PublicGrandstanding your own failures is one of
the best opportunities to encourage innova-tion within your company. Everybody looks up to the boss, like her or not, and her ac-tions always set the example for the team to follow. By grandstanding your failures, you give your team permission to try new things and fail.
In business, failure and innovation are kissing cousins. You can’t have an innova-tive business unless you allow and plan for failure. It’s only through failure that you dis-cover all the important new stuff that moves your business to the top.
Women will never be equal to men until they can walk down the street
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Shark Tank’s Biggest HitScrub Daddy is a smiley face-shaped sponge that comes in
a lemon scent and won’t scratch delicate surfaces.Scrub Daddy became the biggest “Shark Tank” success to date, reports Business Insider. When its inventor landed a spot on “Shark Tank,” his company was struggling, reach-
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Protecting Your Brand: An OverviewIf you’ve established yourself in the marketplace,
securing your company’s brand is not a luxury. It’s a necessity. Indeed, without the proper protections in place to protect your brand, it’s quite possible that everything you’ve generated could be taken away from you without any notice.
In Practical TermsTo help understand the importance of protecting
your brand, answer this: “If someone was to come along and steal your entire business from you, how much ransom would you pay to get it back?” Now, that might sound like a hypothetical situation, but it happens all the time.
This is why business owners need to obtain trademarks and servicemarks to protect their company’s intellectual property. Trademarks or servicemarks should be used in the following three situations:
If you have something that can be seen such as a logo or a design, it should be protected by a trademark or a servicemark.
If you have an item that can be heard or said such as a slogan or a tagline, it should be protected by a trademark or a servicemark.
If you own something that someone else might try to hijack like a domain name, it should be protected by a trademark or a servicemark.
The little “TM” or “SM” next to your brand name or design will give notice that you have the absolute and exclusive right to this valuable intellectual property. It serves as a serious warning to anyone who might otherwise be considering stealing the brand that represents your business.
For a reasonable fee (approximately $10), you can ensure your image is sheltered in Illinois. If you wish to secure the same protection in another state, you can register for a trademark or servicemark with that state’s Secretary of State. For protection of your brand on a national level, apply for a federal trademark or servicemark with the U.S. Patent and Trademark Office. While that process is a bit more lengthy (6-8 months) and more expensive (approximately $2,500), it is worth the extra time and expense if your business brand is being exposed to the public on a national level.
By going through the registration process, you may also find out if your brand is already in use by another business. If so, you can consider your options for modifying your brand so as to avoid an infringement claim. You may also choose to contact the owner of the trademark/servicemark to discuss licensing or purchasing the trademark/servicemark and thereby preserve your brand without having to alter it. In this way, you’ll not only retain the investment in all of your company’s marketing materials, you’ll have the power to stop someone else from pirating your brand in the future. – dreger
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Cans… Not Just For Crushing!
What’s hot? What’s trendy? What increases the life and flavor of craft beer? And most impor-tantly, what allows your craft beer to taste the way the brewery intended?...
Craft Cans.For the past three de-
cades, canned beer was as-sociated with cheap, sub premium brands, that only college kids would/could choke down. Those days are over, the segment has changed and constantly is evolving. Quality con-tinues to win, and a qual-ity can is the best package available for your beer.
What affects beer? Light and air are the two biggest offenders of “off flavors” in all of beer. Choosing a can over a bottle prevents all light affecting your beer’s flavor. The seal on a can is also 100%, helping your beer to stay carbon-ated and reduce the chance for oxidation. The crown or a cap on a bottle is tight, but Co2 will slowly leak from the crimped edges of the crown.
Canned beer weighs less than glass bottles; this re-duces shipping costs and saves gas. If a brewery is shipping truckloads of beer from San Diego to New York State, every dol-lar counts in this competi-tive market.
And for the general pub-lic, your can beer can go almost anywhere with you. The poolside, check… golf courses, absolutely… beaches, nothing better than a can of craft beer on the beach! These are all places that regularly say “No Glass Bottles Allowed”.
Next time you are ready to find your next favorite craft beer, reach for a craft can!
Get Your GoatRestaurants including Craft in New York are add-
ing goat to the menu as beef prices remain high and populations of immigrants are rising from the Mid-dle East, South America and other regions where goat is a staple. “There are clear price advantages to putting goat on the menu, over beef, because you don’t have to charge an arm and a leg for it,” said Taylor Naples, chef de cuisine at Craft. – Reuters
How to Pack Food and Gift Items for Travel
When it comes to bring-ing items through airport checkpoints, we’ve seen just about everything. Trav-eling with food or gifts is an even bigger challenge. Everyone has favorite foods from home that they want to bring to holiday dinners, or items from their destina-tion that they want to bring back home.
Not sure about what you can and can’t bring through the checkpoint? Here’s a list of liquid, aerosol and gel items that you should put in your checked bag, ship ahead, or leave at home if they are above the permit-ted 3.4 oz.■ Cranberry sauce■ Cologne■ Creamy dips and spreads (cheeses, peanut butter, etc.)■ Gift baskets with food items (sal-sa, jams and salad dressings)■ Gravy■ Jams and Jellies■ Lotions■ Maple syrup
■ Oils and vinegars■ Perfume■ Salad dressing■ Salsa and Sauces■ Snow Globes■ Soups■ Wine, liquor and beer
You can bring pies and cakes through the secu-rity checkpoint, but they are subject to additional screening.
While you can bring wrapped gifts through the checkpoint, TSA offi-cers may have to unwrap a gift to take a closer look inside. We recom-mend that you wrap gifts after your flight or ship them ahead of time. This way you will avoid having to open them during the screening process.
Items you purchase after the security check-point have already been screened. You can bring these on the plane with-out further screening.
– Source: www.tsa.gov
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Page 22 www.foodindustrynews.com Food Industry News® May 2015
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18%Percentage of drivers who admitted in a new study that they “cannot resist the urge” to read or send
texts while on the road. — TIME magazine
Champagne Sales Skyrocket
Champagne sales reached nearly $5 billion in 2014, with 307.1 mil-lion bottles shipped for a value of $4.9 billion, driven by rising interest in prestige cuvees and vintage Champagnes. Significant consumption growth in markets such as Australia, Brazil, the U.S., Japan, Hong Kong and the United Arab Emir-ates also contributed to growth, according to the CIVC trade association, and even the U.K., where sales have fallen for the past three years, saw an uptick of 6.1% in 2014.
– Adapted from Wine-Searcher.com
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DISH Network to Offer Unprecidented Cell Phone SpeedDish wants to be a mobile phone car-
rier, and Steve Perlman, the genius behind QuickTime, WebTV and OnLive, is going to make that happen in a big way.
Perlman has spent over a decade working on tech that could allegedly leapfrog our current cell networks. Dish just agreed to lease some of its substantial new wire-less spectrum to Artemis Networks, the company that Perlman created to commer-cialize the so-called “pCell” technology. And with that spectrum, Artemis plans to begin in San Francisco with some never-before-realised fast, crazy-efficient mo-bile data. The Artemis Network technol-ogy is pending FCC approval, which may essentially put existing cell phone carriers far behind.
What is pCell? It’s pretty simple: Where existing cellular networks have to be spaced out to avoid interference, leav-ing dead zones between them and slow
speeds on the edges of each cell tower’s domain, pCell takes advantage of inter-ference by intelligently overlapping wire-less signals, creating localized pockets
of signal right at your smartphone’s antenna. As each phone broad-casts its location, the pCell network figures out what combination of signals the pCell an-tennas need to trans-mit in order to add up to a stable connection. Everyone gets 100% speed, all the time,
anywhere.Artemis can apparently do that trick for
loads of phones simultaneously, giving each of them a full speed data connec-tion instead of one connection that gets throttled as the network gets crowded. For businesses that depend on communi-cation and clear lines, business is about to get much, much better.
How to Use Online Reviews to Improve OperationsEvery online review is an opportunity to grow your business—even the an-
gry ones. “Angry reviews are often helpful,” Leslie Hobbs of the San Francisco, CA-based Reputation.com says. “They can indicate problems that need to be addressed, so in that sense, these reviews are actually doing you a favor. They also represent the opportunity to turn a disappointed consumer into a happy one.”
Use legitimate complaints as teachable moments for yourself and your staff. For instance, if there are persistent comments about slow service during busy Sunday brunch, consider adding an additional runner or bar back. If there are recurring issues with food or beverage quality, plan a quick refresher on the appropriate way to prepare those dishes and drinks. If patrons frequently complain about loud music or poor lighting, consider turning down the tunes or turning up the wattage. This also creates an opportunity to go back to the review site and announce what you’ve done to address these issues.
The golden rule is to treat reviewers how you’d like to be treated. “Like Pat-rick Swayze says in Road House, ‘Be nice.’” Just because someone may treat you poorly online, it doesn’t give you an excuse to take that same tone. A bad response hurts you way more than a bad review.
There are different types of angry reviews, just won’t respond to comments that are “chock full of crazy” because engaging may make it worse. If your quick and thoughtful response doesn’t placate the reviewer, try avoiding a back-and-forth in the public eye. Try to move the conversation offline to ex-plore the issue further and provide a resolution. A drawn-out conversation online invites more judgment and is not ideal for customer privacy. Source: Quill.com
Has your business taken unwarranted flack on Yelp or other ratings sites? We’d like to know. To share your problem with this ever-growing problem
Page 24 www.foodindustrynews.com Food Industry News® May 2015
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Spare Your BackYou don’t have to dig ditches
or load trucks to experience back pain on the job; all it takes is a quick twist. Workers in all occu-pations can suffer from it, with serious consequences for their health and safety. The first step to protecting yourself is recog-nizing common causes of back strain and injury. The Mayo Clinic website lists these contributors:
n Exertion. Lifting heavy boxes or other objects can put undue stress on your spine, threatening injury.
n Repetition. If your job re-quires repeated bending, lifting, or other repetitive movements, you could suffer pain and muscle fatigue.
n Poor posture. Slouching in your chair for hours at a time can cause damage to the muscles in your back.
Navigating the World of Online Restaurant Reviewsby Michael S. Ju-lianelle, Quill.com Contributing Writer
When it comes to dining out, everyone’s a critic these days.
With the explosion of crowd-sourcing re-view sites like Yelp, Urban Spoon, Open
Table and more, every Tom, Dick and armchair Gordon Ramsay is free to opine on the quality of service at their local gastropub, the tastiness of the special sauce at the new burger joint, and the freshness of the fish at the gourmet restau-rant that requires a reservation three months in advance.
How can you turn bad reviews into positive experiences, avoid viral meltdowns and know when to respond to the social media peanut gallery? Try these tips.How to Monitor Online Reviews
With all the different review sites out there, it can feel like a full-time job to keep track of the feedback your establishment is getting. To stay on top of your online rep without spread-ing yourself too thin, Leslie Hobbs of the San Francisco, CA-based Reputation.com suggests hiring an external vendor. “It used to be that companies could effectively manage their on-line presence,” she says. “That’s not the case anymore—the sheer amount of data that comes in through social media and online review spac-es makes that impossible.”
Of course, when you’re an entrepreneur run-ning a small establishment, you might not have the budget to outsource. But self-monitoring reviews does have its advantages. Erik Lars My-ers of Mystery Brewing in Hill-sborough, NC, favors the more lo-fi approach, preferring to in-teract with online reviews the same way a typi-cal customer might. “The best way to monitor online reviews is to become a member of the site and just watch your own page as well as others on a regular basis. I prefer looking at it as a user to see how other users are consuming the information and how your reviews look in comparison to other businesses of your type.”
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Taking the Second Step in Business
The reality of business is that small businesses outnumber large com-panies by a significant margin. In fact, most businesses never grow beyond the scope of the owner—they start small and stay small. In the US, more than 99 percent of companies employ fewer than 500 people. In 2012, there were almost 5 million small businesses (with fewer than 49 employ-ees), but only 6,000 companies employing more than 250 people.
Many small-business owners are content with the lifestyle the business allows them, and have no desire for growth. But he big-gest reason for a lack of growth is finance. Growth requires access to capital, which is dif-ficult and expensive to access for small compa-nies.
Moreover, unlimited liability means that an owner’s personal assets (the family home) are at risk if it fails. Business owners who do aspire to growth must be will-ing to take the risky but important second step.
For most small-busi-ness owners, this means employing the first non-family member and be-ginning to acquire the necessary leadership and management skills to scale the business and manage the people, systems, and processes.
It’s amazing what you can accomplish if you do not care who gets the credit. — Harry S. Truman
When Old Habits Hurt Your Business
The dangers of old procedures and hierar-chy (if it becomes exces-sive) are that they may begin to choke your op-eration too tightly.
Old, outdated think-ing and bureaucracy wear people down, sti-fling innovation and hindering growth. As the business of selling and technology move faster, old ways must not blind managers to opportunity, and fol-lowing old procedure must not restrict strate-gic agility.
For example, Motor-ola continued to invest in satellite technology throughout the 1990s even after competi-tors had switched to cheaper, more effective groundbased cell tow-ers. Habit can also twist logic. So habitual, for
example, were the claims of ethical behavior from Dennis Kozlowski, CEO of Swiss security com-pany Tyco International, that he seemed divorced from reality; in 2005 he was convicted of corpo-rate fraud.
The experience (and habits) of businesses who watch for trends in ad-vertising and consumer habits allow them to gain a footing in any market; when things look dark in the horizon, know when to batton down the hatches or get out of the way of the storm.
Similarly, employers and business owners who dismiss the value of mid-dle management, team members and those hired for their ability to spot trouble do so at their peril. Without middle managers who are able to carry a leader’s vision into reality, many busi-nesses would be stuck like those of the pre-railroad era, destined to remain small, local, and family run. It is the sci-ence of management that enables business evolu-tion and growth. It is the ability to have an open mind and a firm grasp of what to do next that either makes a business ride high or sink.
may 17-24.indd 24 4/10/15 8:42 AM
Wal-Mart’s Cost-Cutting Effort
Wal-Mart Stores is asking suppliers to cut joint marketing in-vestments in an effort to decrease product prices and make itself more competitive with rivals including Kroger, Costco Wholesale and discounters. Suppliers, however, are hesitant to answer Wal-Mart’s request, as cutting down on joint market-ing would give them less control over prod-uct displays and pro-motions, and could af-fect how their products compete with private-label lines. – Adapted from The Wall
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May 2015 Food Industry News® Page 25
James Beard Award Win-ning Chef/Partner Tony Mantuano has launched a new kind of pizza dough sandwich. Bar Toma is ex-cited to announce that after launching a social media contest to name the new sandwiches, the Tony Cal-zony is now available in three mouthwatering com-binations: Meatball Tony Calzony, Chicken Parm Tony Calzony and Eggplant Caprese Tony Calzony and can be found at Bar Toma in Chicago, IL. Illinois’s 418,400 eating-and-drink-ing-place jobs represent the majority of the state’s total restaurant and foodservice workforce of 529,200 jobs, with the remainder being non-restaurant foodservice
positions. Anderson Coo-per and Andy Cohen will be appearing in Chicago at the Chicago Theatre on May 16th, 2015. Bike the Drive - the morning of May 24th, Ride your bicycle on 15-mile Lake Shore Drive. Craft Beer Week starts May 14th and goes through the 24th. It’s sponsored by the Illinois Craft Brewers Guild. Food Truck Festival brings food trucks and mucic to U.S. Cellular Field, and be-gins May 30th. The Chicago Botanic Garden Farmer’s Market takes place the 1st and 3rd Sunday of every month, from May 3rd — October 18th. Pete Miller’s Steakhouse with locations in Evanston and Wheel-ing are offering Mother’s Day Brunch on Sunday,
May 10th. Top Chef alum, Sarah J. Grueneberg is opening Monteverde res-taurant at 951 W. Fulton in Chicago - this summer. Chicago’s Alinea was re-cently crowned the “Best Restaurant in the World” by Elite Traveler magazine. This is the fourth consecu-tive year the restaurant has beaten out everyone else. Nichiguchi (2300 N. Lincoln Park West in Chi-cago), a new sushi spot, is opening soon. Richard Mel-man of Lettuce Entertain You Enterprises is teaming up with Chef B.K. Park and Jason Chan to open this lo-cation. The founder of the Famous Dave’s barbecue chain launched Jimmie’s Old Southern Smokehouse BBQ in Hayward, Wisconsin. Dave Anderson’s one-year noncompete agreement with the company he start-ed expired last month and his new venture is named after his father. - Star Tribune
Chicagoland News
Double Michelin winner Jake Bickel-haupt, chef/co-owner of 42 Grams in Chicago, was named one of the 2015 Best New Chefs by Food & Wine maga-zine. Picture source: Chicago Tribune
Cream-filled cupcakes greet visitors at Palerma Bakery, 7312 W. Irving Park Rd., Norridge, Illinois.
Danish Maid butter lambs, Butera Foods, 4411 N Cumberland Ave
may 25-32.indd 25 4/14/15 1:06 PM
Page 26 www.foodindustrynews.com Food Industry News® May 2015
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Hand-Stacked Gyros from Olympia Foods
Olympia Foods, Inc, established in 1972, is a family owned busi-ness that specializes in Greek and Mediterra-nean foods. Recently, Olympia Foods added a new line of gyros cones to their offerings. They call it “Hand-Stacked Gyros”.
To produce this spe-cialty gyros, cuts of se-lect whole muscle meat are marinated with spe-cial spices and stacked manually in the tradi-tional Greek method to
form cones. This unique style of gyros may also be called shawarma, do-ner, or al pastor, depend-ing on what country it originates in.
Olympia calls it “Hand-Stacked Gyros” to reflect the traditional process used to make the cones. The Hand-Stacked Gy-ros cones are cooked on a vertical broiler and carved just like regular gyros cones. The slices of savory meat that fall create a unique sand-wich that brings a taste of Greece to your cus-tomer’s plate.
Olympia’s Hand-Stacked Gyros cones are available in Chicken, Pork or Beef & Lamb with a standard Mediterranean flavor profile. Addition-ally, Olympia Foods’ cu-linary team works with large chain accounts to create custom flavor pro-files. Olympia Foods is located in Chicago and distributes their prod-ucts nationwide. Contact your Olympia Foods rep-resentative to learn more about their products.
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A Look Inside Grillhouse by David Burke in Schaumburg
James Beard Award Winner and Bravo Top Chef Masters Contes-tant Chef David Burke opened his newest farm-to-table venture, Grillhouse by David Burke, is now open at 1301 American Lane in Schaumburg.
At the 22,000 square-foot, 450-seat grillhouse, guests can expect the same caliber of dining experience as his award-winning downtown restaurant. “For this new concept, we have brought on the talented Chef Chris Cubberley to help head up the kitchen with me,” explains Burke. “We’ve also installed a 4,500 pound brick oven where we’ll be cook-ing flatbreads, whole fish, roasted chicken and more.”
The sprawling restaurant sets the mood for guests feasting on Chef Burke’s farm-to-table dishes, with large photographs taken by Al MacDonald and Renee Zoma-ya of local Schaumburg studio Al Mac-
Donald Photog-raphy, Inc. The photos are of the sustainable agriculture and organic local area farms and farmers. Signa-
ture salt brick finishes and lush greenery adorn the walls and tables.
Grillhouse by David Burke is open for din-ner daily from 5-10pm. Lunch, brunch and bar menu service be-gins later this year and will be available Monday
through Friday from 11am to 3pm (lunch menu), Monday through Friday from 3pm to close (bar menu) and Saturday and Sunday from 11am to 3pm (brunch menu). For more information, visit www.DBGrillhouse.com
may 25-32.indd 27 4/10/15 9:53 AM
Page 28 www.foodindustrynews.com Food Industry News® May 2015
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Executive ChefBrix And Ale
Tysons, Virginia
Birthplace: Cairo, EgyptFirst foodservice job: Citronelle Restaurant - Sous ChefFavorite food: Mediterranean foods.Awards/Honors: Named one of the Washington, DC area’s “Top 50 Chefs” by Capital Cuisine Magazine and the Mid Atlantic Restaurant Digest.Memorable customers: President Clinton, PMMI Group, Former Vice President Dick CheneyWorst part of job: The only part of this job, the busy season, when I can’t teach as much as I’d like too.Most humorous kitchen mishap: The Packaging Machinery Manufacturers Institute! This group was all about their dessert and that it had to be in certain packaging. The whole gist that they are a packag-ing group, and the desserts were to be in boxes that were slightly diffi cult to open without ruining them. However, Chef made them just a bit too diffi cult and it took the 600 guests over 20 minutes without damaging the boxes.Favorite Food to prepare: Defi nitely Seafood. It’s delicate, fl avorful, and he just loves seafood!What part of the job gives the most pleasure: When he is able to give guest what they are expecting, and then exceeding those expectations.If you couldn’t be a chef, what would you be and why: Before I was a chef,I was in accounting! How-ever, I was always a “big eater,” and absolutely loved food. I had been cooking since I was 14, and realized that being a chef was I true calling!Best advice you ever got was: “Listen, understand and Act.” Sometimes you say “yeah yeah,” but you didn’t get the whole message and will immediately forget what the other person expected of you. Listen to help you understand better, and when you’ve completely understood you can act with a more powerful result.Where do you like to vacation: Anywhere where I can be at the beach or near water!What do you enjoy most about FIN: It is fun to see how other chefs operate and perform under pres-sure, and how he can learn different techniques for new processes or foods!
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Food Industry News® May 2015 Page 29
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Page 30 www.foodindustrynews.com Food Industry News® May 2015
BASSET Certifi cation Laws - New for 2015
26,328 LOCATIONSIn 2013, there were 26,328 eating and drinking
places in Illinois. — restaurant.org
As many Illinois food and beverage operators have already heard, the new 2015 BASSET certifi-
cation laws for all liquor license holders in the State will be taking effect on July 1, 2015. Some of
the biggest changes to the regulations now in-clude:
● BASSET student cer-
tifications will need to be renewed every three years for every certificate holder in Illinois (two years in Cook County)
● Cook County alcohol servers (not already certi-fied) will have 120 days from the time of their hire to obtain BASSET certification
● BASSET Instruc-tor regulations have changed, and all training materials, will need to be amended and re-certified by the Illinois Liquor Con-trol Commission
● All classroom BAS-SET programs must be available in both English
and Spanish Veteran BASSET In-
structor Charlie Mormino from CPB Consulting stat-ed “the new regulations will have a significant im-pact on the way BASSET is taught throughout the State.” He added “It will be vital that all operators selling alcohol update themselves on what’s to come, so they don’t find themselves in non-com-pliance after July 1st.” You can learn more about the new 2015 BASSET laws and trainer and stu-dent certification options at www.charliebar.com or by calling 877-884-2277.
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May 2015 Page 31
Around Chicago with Valerie MillerBOSTON BLACKIE’S
Boston Blackie’s Deerfield is a favorite amongst the locals and I can see
why. They offer an outstanding value; good food at a reasonable price. The portions are
hefty. Once you dine there and see what you’re getting you will be sure to come back over and over again. I’ve recognized some of the same people dining when I’ve
been there.They have an extensive menu:Appetizers include: Hot dog bites which
are Vienna Beef hot dogs sliced and char-
grilled, jumbo size chicken wings, nachos and parmesan sticks.
Burgers - all burgers are over half pound with 100%Angus beef
de Gallo & pepper jack cheeseBlack & Bleu – grill Cajun style with bleu
cheesePatty Melt – American cheese & grilled
onions served on ryeBuild your own burger: choose your
topping Bread Choices: Classic bun, pretzel roll,
dark rye, rye I like the classic burger with steak fries.
It’s big, juicy and so good.My second favorite thing to get here is
the ½ broasted chicken. This chicken has so much flavor and the crispy crust is cooked to perfection. It usually takes about 20 minutes to get the chicken and it is well worth the wait. It comes with choice of side and cole slaw.
Other menu items include homemade soups, fresh salads, classic sandwiches and wraps. They also have baby back ribs, pork chops, steaks, seafood and jumbo shrimp.
They have a full bar, comfortable dining room and a laid back atmosphere along with friendly service.
Boston Blackie’s is located at 405 Lake Cook Rd. in Deerfield, Illinois.
They have a second location at 120 S. Riverside Plaza in Chicago, Illinois. For more info log on to bostonblackies.com
Bon AppétitAn empty stomach is not
a good political adviser. –Albert Einstein
I feel a recipe is only a theme, which an intelligent cook can play each time with variation. –Madame Benoit
I come from a family where gravy is considered a beverage. – Erma Bombeck
If I’ve got a third of the ingredients in the recipe, I can make it. –Lukas Hyder
Cooking is at once one of the simples and most gratifying of the arts, but to cook well one must love and respect food.–Craig Claiborne
may 25-32.indd 31 4/10/15 9:53 AM
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Page 32 Food Industry News® May 2015
Fundamentals of Food Microbiology
WorkshopFundamentals workshop designed for those who work with and need
to understand microbiological results for food safety.
Dates in June and August, 2015 in Northbrook, IL and
Green Bay, WI. Visit
northlandlabs.com/training-programs or call 800-261-7465.
Chick-fil-A and Papa John’s deliver the best customer experience in the fast food indus-try, according to the 2015 Temkin Experi-ence Ratings, an an-nual ranking of compa-nies based on a survey of 10,000 U.S. consum-ers. Johnny Rockets named industry veter-an Charles Bruce, their new President and CEO. Burger 21 is a rapidly growing con-cept—with more than 40 restaurants open or in development in over 10 states. The Kosher wine market is very large, according to blogger David Raccah of Kosher Wine Mus-ings. Israel produces 36 million bottles and the U.S. is making 1 million bottles -- and growing steadily as serious wine brands invest in kosher wines. – Adapted from wine-searcher.
com Produce industry veteran, Doug Ranno, has been named presi-dent of Harvest Sensa-tions by the company’s board of directors. Gas stations and conve-nience stores are mak-ing room for draft beer taps. Customers can have 64-ounce growl-ers filled with beer to go. They have been installed in dozens of
gas stations, grocery stores and other retail-ers around the coun-try. ALDI will open a new 17,000-square-foot store and reopen a newly-renovated one in Rochester, Minn., dou-bling its footprint in the market. The stores will feature expanded product selections, in-cluding the discount retailer’s liveGfree gluten-free products, and will accept pay-ments via credit card. – The Post-Bulletin Food and the chefs who create it are playing a growing role in the rise of U.S. craft beer sales, which grew 22% last year. Mc-Donald’s will put hash browns, Egg McMuffins and other breakfast items on the menu all day at select San Diego eateries next month. The pilot project will test both the popular-ity of all-day breakfast and the feasibility of offering the addition-al items with limited kitchen and grill space. - Chicago Tribune Dunkin’ Do-nuts restaurants will get at least 10% of its eggs from cage-free suppliers by the end of 2016 and it is studying whether it would be feasible to switch to all cage-free.
National NewsPlanters has put their NUTmobile on the road to spread the Power of the Peanut! The Peatnut Team is comprised of some of the best and brightest of America’s recent col-lege graduates. To follow where it goes next, visit nutmobile.planters.com
Lunch Spending Habits
Unless you brown-bag your lunch every day of the year, you’re proba-bly one of the many em-ployed Americans who go out to lunch about twice a week on average. A study of 1,0005 U.S. adults by Visa found that consumers spend about $10 for lunch each time, or an average of $936 per year.
Men go out more than women, and tend to spend more mon-ey—$21 per week, as opposed to the $15 that women spend. Surprisingly, people with more money don’t spend more on lunch, the study found: Partici-pants with incomes of $50,000 or more spend an average of $9.60 per meal, while those with incomes below $25,000 eat lunch for an average of $11.70.
may 25-32.indd 32 4/10/15 9:53 AM
Food Industry News® May 2015 Page 33
COOKIE LOVE60 Recipes and Techniques for Turning the Ordi-nary into the ExtraordinaryBy Mindy Segal with Kate LeahyTen Speed Press; $24.99 ISBN: 9781607746812
Mindy Segal is serious about cookies. And Cookie Love is your new go-to, never-fail reference for turn-out-perfectly-every-time cookie recipes. Mindy, award-winning pas-try chef and self-pro-fessed ”cookie nerd,”
shares all of her secrets for turning classic recipes into more elevated, fun interpretations of everyone’s favorite sweet treat. From Peanut Butter Peanut Brittle Cookies and Fleur de Sel Shortbread with Vanilla Halvah, to Malted Milk Spritz and Peaches and Cream Biscotti, Segal’s recipes are inspired and far from expected. Inside you’ll find more than sixty perfected recipes for every kind of cookie including drop cookies, bars, sandwich cookies, shortbread, thumbprints, and more, as well as the best tricks and tools of the trade ‘ and everything you need to know to build the ideal cookie pantry. A must-have for anyone looking to up their cookie-baking game, COOKIE LOVE is a celebration of the most humble, delicious, and wonderful of baked treats.Pastry chef MINDY SEGAL specializes in American cuisine, where she adds a contemporary twist on classic desserts. She was awarded the James Beard Foundation award for Outstanding Pastry Chef in the Country in 2012 and was nominated for the category five years in a row, from 2007-2011. She has been featured in The New York Times, GQ, The Wall Street Journal, Food & Wine, and 0, The Oprah Magazine. She has made television appearances on The Today Show, The Martha Stewart Show and The Food Net-work. Mindy is the proprietor of Chicago’s popular HotChocolate Restaurant and Dessert Bar. She lives in Chicago, IL. Cookie Love is her first cookbook, and, like everything she does, it is beautiful, filled with superb images, recipes and a whole lot of love.
The Leading Manufacturer, Packer and Producer of n Giardiniera & Condimentsn Marinated Vegetablesn 10+ Varieties of Stuffed Olivesn Direct Importer of Olives
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E. Formella & Sons, Inc.411 East Plainfield Rd., Countryside IL 60525
(630)873-3208www.formella.com
Family owned and operated since 1909
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Beautiful Websites. Right Price.Nightclub and Bar Show 2015 Top 100 Platinum Party XS at the Encore
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Page 34 www.foodindustrynews.com Food Industry News® May 2015
Nestle Waters’ plant in Pennsylvania’s Le-high Valley cranks out about 7 million bottles per day, according to supply chain director Peter Rittenhouse, who called the western end of the Valley a “mecca for high-speed bot-tling.” Nestle sources its water from wells on the property and seven springs located along the Appalachian Trail. – mcall.com Nearly 100% of U.S. residents are dissatisfied with their current housing neighborhood, local safety or public ser-vices to the point that they want to move. All year long, a local mu-sician is performing live at a Potbelly Sand-wich Shop somewhere in America. In an av-erage day, Chipotle uses 97,000 pounds of Avocados and they use about 60 avoca-dos to make a batch of guacamole. Ap-proximately 80% of America’s orange juice is made from Florida orange growers. Feta cheese is lower in fat and calories than most cheeses. A one ounce serving has 4 grams of protein and 75 cal-ories. Burger King is the second largest fast food restaurant chain in the world. Every day, more than 11 mil-lion guests visit Burg-er King restaurants around the world. Did you know…that eating pistachios decreases risk factors for heart disease? The percent-age of mothers who
don’t work outside the home has risen in recent years. The Pew Research Center re-ports that the number of stay-at-home moms reached 29 percent in 2012, up from a low of 23 percent in 1999. “Traditional” moth-ers—married and stay-ing at home while their husbands work—make up the majority: ap-proximately two-thirds of the 10.4 million to-tal. Chinese chefs are introducing U.S. din-ers to new versions of authentic Cantonese cuisine, with simple dishes and flavors that stand in stark contrast to the heavily sauced and battered Ameri-canized versions. On Your Feet—A Lat-in rhythms event is broadway-bound, and is the story of Emilio and Gloria Estefan. Coming to the Chicago Theatre.
Nuggets
Now available: BUFF Bowls from Noodles & Co. Four pasta bowls - Japanese Pan, Whole Grain Tuscan Fresca, Pesto Cavatappi and Bangkok Curry. Each BUFF Bowl features a double portion of veggies, topped with protein and served on a bed of spinach in place of the noodles, for a low carb dish, full of flavor and under 400 calories.
may 33-40.indd 34 4/14/15 1:05 PM
Food Industry News® May 2015 Page 35
ATM Placements in Qualified LocationsMeirtran is a provider
of more than 750 ATMs in northern Illinois,
working with all brands of ATMs. In addition to
stand alone units, we also sell and install
wall mounted and drive-up ATMs.
Make an ATM your next great profit center.
Call Mike Boyd, President:
800-382-5737
ATM Placements in Qualified Locations
Meirtran is a provider of more than 750 ATMs in northern Illinois, working with all brands of ATMs. In addition to stand
alone units, we also sell and install
wall mounted and drive-up ATMs.
Make an ATM your next great profit center.
Call Mike Boyd, President:
800-382-5737
ATM Placements in Qualified Locations
Meirtran is a provid-er of more than 750 ATMs in northern
Illinois, working with all brands of ATMs.
In addition to stand alone units, we also sell and
install wall mounted and drive-up ATMs.
Make an ATM your next great profit center.
Call Mike Boyd, President:
800-382-5737
ATM Placements & EMV Kit Conversions
Upgrade your ATM to be EMV card
compatible as reverse liability is now
in effect! Upgrade before
the end of 2015 or you could be at risk!
Make an ATM your next great profit center.
Call Mike Boyd, President:
800-382-5737
meirtran 2013 august 3 ads.indd 1 4/1/15 4:09 PM
Sanimax and Culvers celebrate together at the Midwest Food-service Expo in Milwaukee awards dinner hosted at the Hilton Milwaukee. Sanimax roots lie in rendering, one of the world’s oldest methods of recycling. They offer a range of by-product collection services as well as specialized maintenance for the restaurant industry. Pictured above are John Holmes and Randy Fischer part of the Sanimax team. Seated at the center of the table is Phil Keiser. Effective June 15, 2015 Phil Keiser will become the new CEO and President of Culvers. Under Keiser’s leadership since 2003, the 535-restaurant chain has surpassed the $1 billion mark in system-wide sales and opened more than 330 restaurants across 22 states.
Road Trip Travelers Stay Close to HomeThe weeklong vacation seems to be fading in popular-
ity, according to research from Enterprise Rent-A-Car.
A survey of 1,001 U.S. travelers in 2014 found that 66
percent would choose a one-day or weekend jaunt over
a weeklong vacation, which only 31 percent favor. And
they’re willing to drive a long time for a short break,
with 57 percent stating they’d be willing to drive up
to 300 miles for a weekend stay. Men take road trips
because they enjoy the drive itself, the survey found.
Women, on the other hand, focus on relaxation and re-
juvenation, and are more likely to come back from road
trips feeling rested and refreshed.
RAISE YOUR ANCHORTHIS SUMMER!4 TASTY BREWS NOW IN CANS
Proudly Distributed in Chicagolandby Louis Glunz Beer, Inc. 847-676-9500
Don’t miss our Global Beer Expo, May 18th, open to buyers only. Tickets required. Ask your Glunz Rep for details.
Serving: All Types Of Restaurants, Fast Food Outlets, Convenience Stores, Pizzerias, Hotels, Motels, Liquor Stores, Grocery Stores, Supermarkets, Taverns, Food Distributors, Food Manufacturers,
Food Processors and Food Delivery
may 33-40.indd 35 4/14/15 11:12 AM
BAR & RESTAURANT TRAINING AND CONSULTING
BASSET INSTRUCTOR AND STUDENT
CERTIFICATION COURSES!
ILLINOIS’ PREMIER BASSET PROGRAM PROVIDER■ We offer the ILCC approved BASSET instructor certifi cation program either 100% online or in a live classroom setting to meet your logistical needs. ■ We also offer the online BASSET student certifi cation training for only $16!■ We can provide both online and classroom custom training packages for companies and municipalities.■ We offer annual (2015/2016) BASSET program materials for current licensed instructors that are available for individual purchase.CPB Consulting has been training BASSET students and instructors since 1994, and has certifi ed over
15,000 F&B professionals in that time.
CPB CONSULTING SERVICESCPB Consulting is also one of the top restaurant and bar consulting companies in the midwest. We have over 20+ years of experience successfully leading new and existing food and beverage operations from concept development to opening day and
everything in between. OUR SERVICES INCLUDE
Restaurant and/or bar owner training & educationTurnkey business analysis
Management and employee trainingVisit our website today: www.charliebar.com
or contact us at 877-884-2277. We stand ready to meet all your F&B operational needs!
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Over 1,200 foodies mixed and mingled with more than 100 of Chi-cago’s most dynamic entertainers, chefs, and innovators at the 10th Annual For the Love of Chocolate Gala. The event brought back the days of peace and love on four fl oors of the Union League Club of Chicago while raising scholarship money for students of The French Pastry School of Kennedy-King College at City Colleges of Chicago.
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Page 36 Food Industry News® May 2015
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Food Industry News® May 2015 Page 37
Cary Miller Presents People Selling the IndustryThis month I am proud to be pictured with the legendary chef and restaurant owner, Bert Cutino, a partner in the Sardine Factory in Monterey California. This restaurant has a wine list featuring more than 1,800 labels and 32,000 bottles, making the wine list one of the most extensive in the world. When you’re in California wine country, be sure to stop inand experience their fabulous regional cuisine and outstanding service.
Jennifer Paulson is currently the manager of US Foods’ Food Fanatics initiative where she has successfully built a comprehensive food marketing program that brings brands together with more than 20 accomplished chefs, a cutting-edge national food magazine that reaches more than 135,000 each quarter and more than a dozen large-scale branded food events across the country. It is the goal of US Foods to be America’s #1 source for American foods and Jennifer’s efforts helps US Foods efforts while helping to educate their customers. For your free copy of the Food Fanatics magazine, ask your US Foods rep.
Donald Pfl eiderer (L) and Tim Smith are with EnVIROmatic Corporation, a hood and duct cleaning company serving many of our areas leading foodservice and institutional accounts. Enviromatic understands that to do the job right and protect their customers, they must spend the time needed and use top quality chemicals. Did you know that if your hood and duct cleaner cuts corners, it’s like having a ticking time bomb in your kitchen waiting to catch fi re? It’s true. Using lesser quality vendors could result in you having a fi re and having your insurance claim denied. Enviromatic offers free estimates. See their ad on page 30 of this issue.
James Doney is the President of Chicago Beverage Systems, offering the largest portfolio of imported, craft beer and domestic brands in Chicago, delivering 8 million cases of beer each year to more than 2,200 retailers across the Chicago metro area. Their suppliers include: Boston Beer, Crown Imports, Diageo, FEMSA, Heineken USA, Miller Brewing Company, Molson Coors Brewing Company, New Belgium and Sierra Nevada. Jim’s team has the knowledge and expertise to help you sell more craft beer which enables you to increase your sales and profi ts. They can even
help with arranging beer dinners, special events and private tastings for your customers. See their ad on page 48 of this issue.
Leo Fante and Mike Vantine are with Royal Cup Coffee Company, a national fi rm serving independents, chains and institutions with many varieties of coffee to suite every demographic. From value added blends to farm to cup to sustainable coffees, Royal Cup has a coffee for every palate and every price point. When you are ready to explore serving a better cup of coffee, contact Royal Cup to see what they have to offer. Their desire is to serve.
Alessandro Bellini and Barbara Gianetti are with Viola Imports, one of our areas leading suppliers of Italian and Mediterranean foods to local chefs, upscale restaurants and gourmet retail stores. Before Viola will import and distribute a product, they chef test it to make sure it meets their strict standards of quality which will be accepted by even the most discriminating chef. If you are looking for products that can help your food to taste remarkable contact Viola. You can fi nd them listed in our Buyers Directories under Italian Food Products.
Mike McGuire is the Managing Partner of Zink Foodservice Group, a regionalized foodservice equipment rep group serving many of the Midwestern states. Zink provides comprehensive sales and marketing services for the leading manufacturers of foodservice equipment and supplies. From design specifi cation, ordering, installation and after sale support -- Zink is a full service Branch Offi ce for its manufacturers. The company is celebrating its 30th year and recently opened an offi ce and test kitchen in Lisle, Illinois.
Without advertising you start from scratch with every new prospect. Call: 847-699-3300 NEWS
FOODINDUSTRY
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Page 38 www.foodindustrynews.com Food Industry News® May 2015
Restaurant reservations services that help manage periods of high de-mand are emerging as one of the more competitive technologies in our indus-try. While services that charge restau-rants to provide reservations currently dominate, several new companies are seeing an opportunity to help restau-rants capitalize rather than come out of pocket.
Top-Top (www.top-top.com) is a ser-vice in Chicago that claims to help both restaurants and guests. Restaurants offer week-of tables and in return, guests commit to a minimum cost per person and a no show fee. Guests that don’t reach the minimum are offered a gift card and the maximum no-show fee is 25% of the meal price. The ser-vice is free for restaurants and charges
guests $2.50 per person. “When a restaurant feels comfort-
able that they can fill their seats with walk-in traffic, why would they contin-ue to pay a service?” asks Top-Top’s Founder Todd Reed. “At the point when other services like OpenTable becomes more of a cost than a benefit, we start filling tables with high quality guests. And we don’t stop until people start walking through the door.”
Top-Top also gives restaurants a place to describe the table, experience, or event that a guest is being invited to attend. Reed says, “Reservations shouldn’t be homogenous. We see an opportunity to celebrate the cre-ativity and unique offerings that each restaurant has to offer. This way, we can help to stimulate demand just as much as we help to manage it, and do so in a hospitable way.”
Distracted at WorkForbes reports that 2/3
of today’s employees feel “overwhelmed.” The concepts of work-life bal-ance have gone, thanks to technology and the breakdown in barriers between work and life.
People are working too hard (40% of men work more than 50 hours per week), they can’t get away to check in at home (re-sulting intexts, sneaking in cell use), and they are flooded with emails, con-ference calls, meetings, and a long list of work-place distractions. Re-cent research shows that the average office worker can only focus for seven minutes at a time before they are interrupted.
CLASSIFIEDS WORK!To place yours, call: 847-699-3300
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may 33-40.indd 38 4/10/15 10:16 AM
Food Industry News® May 2015 Page 39
Chef Profile: John AsbatyWhite Oak Tavern & Inn773-858-68561200 West Webster AvenueChicago, Illinois 60614Birthplace: Ridgewood, NJCurrent position: Execu-tive Chef
First foodservice job: DishwasherFavorite food: Too many to say, but love Japanese and Vietnamese. Worst part of job: Making people feel bad about the job they’re doing. Favorite food to prepare: Beautiful ingredients at the height of their season grown and raised by people who really care about what they do. What part of the job gives the most pleasure: Build-ing and motivating a team of passionate people work-ing towards the same goal, and seeing guests who are genuinely excited about what we’re doing. If you couldn’t be a chef, what would you be and why: Not sure...I’ve never seen myself doing anything else, although at one point I thought I wanted to be in bank-ing (I was a finance major), but I came to my senses. Best advice you ever got was: Always take account-ability, ownership and initiative with everything you do and lead by example. Oh, and always put a wet towel under your cutting board. Where do you like to vacation: Japan, Spain and anywhere with an interesting food culture. Travel is addictive! What do you enjoy most about FIN: Everything.
Yum! Chains Work to Reduce Deforestation
Yum! Brands, the second largest fast-food chain in America, today released a commitment to source deforestation and peat-free palm oil. The Union of Concerned Scientists (UCS) applauds Yum! Brands, the parent company of KFC, Pizza Hut and Taco Bell, for being the biggest global fast food company to commit to sourcing better palm oil, but notes that the commitment falls short of perfect.
Bad Employees Drive Top Workers AwayGallup research shows that over 26% of employees
are so disengaged they are likely to spread negativity to others. They become disruptive to coworkers, caus-ing productivity and concentration to dramatically drop. The top 24% of highly skilled workers will leave because their bosses can’t or won’t stop the company dumbbells.
Italian BeefThat Makes Chicago ProudItalian BeefNow your customers can offer Chicago-style Italian beef that’s been made using a process that we’ve perfected over decades. After 34 years of preparing Italian Beef for some of Chicago’s most successful chains, we are now offering USDA Choice
Italian Beef products to food service operators and distributors.
Joey’s Italian beef is slow-roasted USDA Choice beef with gravy made from beef and natural flavors. From Joey’s All-Natural whole roasts to hand-sliced products with
gravy, Authentic Brands has an option that will do Chicago and you proud.
To order samples ask your Greco or Quality Foods Products sales rep, or call Authentic Brands of Chicago at
708-325-7930 x235Food service and Distributor Inquiries Welcome.
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Page 44 TO PLACE CLASSIFIEDS, CALL 847-699-3300 Food Industry News® May 2015
PONTARELLI ASSOCIATESReal Estate Services
Restaurant Brokerage DivisionVince Ferraro
HOT DOG!MUST SELL! One of the most popular hot dog stands in Chicago!
Pristine condition. Outstanding build-out and equipment package. Compact—quality built for speed. Short hours. Good lease. EZ op. Name established for over ten years.
CREPERIEThis specialty café has been established for over 4 years and
enjoys an excellent reputation. Located on the main street of an affl uent northwest suburb, it’s a local favorite after church and the show...not to mention it’s varied selections at lunch and dinner!
Low labor, true “turn-key” business @ $59K...OBO!
LOOK: $250K w/ REAL ESTATE!Freestanding. Brick. Signalized corner. Signage. Great kitchen. Basement. Seats 136. Parks 56.
7am - 3pm! Profi table! Est. 30 years! Liquor license available. Illness forces sale! Drastic price reduction.
REAL ESTATE, BIZ, FF&E @ $250K!!
SITEFormer “Cugino’s”, 1881 E. Oakton, Des Plaines.
Seated 120. Parks 36. No FF&E.Paved lot, 13,200 sf. Well maintained building, 2,600 sf.
Liquor license available. Fantastic location at Oakton & River!New Price! REAL ESTATE @ $599K
ROUND LAKECurrently serving ethnic cuisine, this beautiful café style
restaurant is located in a newer strip mall with plenty of parking. Seats 50+. Buffet lunch with full-service at dinner!
Liquor license! Basically an asset sale. Design and kitchen will suit most concepts. Breakfast and lunch would work here!
Priced below build-out: $59K...Offers!!
HIGHWOODA north shore icon since 1947! This tavern is ideally located in the downtown area of this suburb – which is well-known for its restaurants and nightlife! Holding a “Liquor License Class 1”,
the hours are Sun – Wed, 9am – 1am and Thu, Fri and Sat, 9am – 3am! Darts, pool table, videos, TVs. Capacity is 100+.
Lease terms are excellent! Owners ready to retire...Need enthusiastic operators! Biz, FF&E @ $125K
DELLS AREATurn-key operation, fully equipped with liquor license. Freestanding building with upper level living quarters. Located on a large, paved lot in booming Plover, Wi.
Loyal local customer base plus tourists!Owner retiring after 28 years! Call for details.
REAL ESTATE, BIZ, FF&E @ $387.5K
UPSCALE CASUALJust listed! Fully equipped facility with outstanding build-out.
Dining room, bar and banquet room. Seats 120 plus 20 on patio. POS system. Digital sign. Liquor license. Great lease.
Option to buy? Key @ $125K or w/ REAL ESTATE (including additional retail rental unit) @ $625K!!
FAST FOOD IN OAK PARKStoplight corner in near West suburb. Established 15 years.
Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661
Chicago’s Premier Hospitality Real Estate Brokers
Kudan Group
Rogers Park - 6632 N. Clark St. - Grande NoodlesNeighborhood restaurant on a hard corner of busy Clark St. Fully-equipped with a large hood and dry storage area in the basement. All FF&E included. Concept easy to convert. Size: ~1,250 SF Rental Rate: $1,800/Mo. (NNN) Price: $40K (Business) Agent: Adam
Reduced
Price!
FEATURED LISTINGS
Albany Park - 4639-41 N. Kedzie Ave. - SemiramisProfitable, popular Lebanese restaurant located near Kedzie Brown line. Owner will train and provide recipes. Separate counter and lounge cater to a stream of takeout regulars.Size: ~2,000 SF Rental Rate: $3,300/Mo. (Gross) Price: $175K (Buss.) Agent: Brian
Lincoln Park - 2476 N. Lincoln Ave. - Bar ForzaNewly remodeled sports bar and grill with divided floorplan. One side dedicated to a restaurant, while other is ideal for party room. Offers many possibilities for a re-concept. Size: ~4,000 SF Rental Rate: $8,200/Mo. (Gross) Price: $194,500(Business) Agent: Scott
For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today.
Lakeview - 3313 N. Halsted St. - Asset Sale with Lease AssignmentNewly built-out, quick-service restaurant located on a 4-corner intersection. New Black Iron, full kitchen and prep area with extensive equipment, as well as 30 parking spaces.Size: ~1,000 SF Rental Rate: $3,200/Mo. (Gross) Price: $74,900 (Assets) Agent: JarrettNorth Side of Chicago - Business & Real Estate for Sale - Code #667Profitable and successful bar/restaurant with real estate on corner location with outdoor seating. High Occupancy; 99 inside, 68 outdoor. Full basement with new tap system. Size: ~4,850 SF (Bldg.) ~4,058 SF (Lot) ~2,820 SF (Buss.) Price: $1,864,550 Agent: Jarrett
Andersonville - Business & Real Estate Sale - Code #663Fully-fixtured, established bar/restaurant with outdoor beer garden located on Ravenswood. Tavern, Late Hour, Beer Garden, Outdoor Patio & Retail Food licenses. Occupancy of 300+. Size:~6,867 SF (Lot) ~5,950 SF (Bldg.) ~4,500 (Buss.) Price: $1,550,000 Agent: Jarrett
Andersonville - Business & Real Estate Sale - Code #663Fully-fixtured, established bar/restaurant with outdoor beer garden located on Ravenswood. Tavern, Late Hour, Beer Garden, Outdoor Patio & Retail Food licenses. Occupancy of 300+. Size:~6,867 SF (Lot) ~5,950 SF (Bldg.) ~4,500 (Buss.) Price: $1,550,000 Agent: Jarrett
Rogers Park - 1631 Howard St. - Restaurant for LeaseFully built-out and equipped restaurant next to busy Howard Red Line train stop. Large commissary kitchen with newer hood and walk-in cooler. Divisible to 1,900 SF. Size: ~2,748 SF Rental Rate: $18/SF (NNN) Lease Term: Negotiable Agent: Adam
Jefferson Park - 4630 N. Lawrence Ave. - Real Estate for Sale Newly renovated mixed-use building with a Turn-Key business. Established bar/restaurant on ground floor (includes all FF&E & Licenses). Two 2-bedroom apartments on the 2nd Fl. Size: ~3,716 SF (Bldg.) ~3,125 SF (Lot) Price: $655K (Real Estate) Agents: Scott/Amber
Jefferson Park - 4630 N. Lawrence Ave. - Real Estate for Sale Newly renovated mixed-use building with a Turn-Key business. Established bar/restaurant on ground floor (includes all FF&E & Licenses). Two 2-bedroom apartments on the 2nd Fl. Size: ~3,716 SF (Bldg.) ~3,125 SF (Lot) Price: $655K (Real Estate) Agents: Scott/Amber
312.575.0480www.kudangroup.com
twitter.com/RestaurantRE
Evanston - 1819 Church St. - Office/Medical Space for LeaseFive to six offices with a reception area in the front. Flexible layout allows for easy modification. Perfect for doctors, accountants, lawyers, chiropractors, etc. Size: ~1,500 SF Rental Rate: $2,000/Mo. (Gross) Plus CAM Agent: Adam
Lakeview - 3037 N. Clark St. - Sandwich Me InQuick-service sandwich shop, with emphasis on sustainability, located on busy Clark St. New exhaust system and ample street parking. Size: ~1,367 SF Rental Rate: $3,609.91/Mo. (NNN) Price: $40K (Business) Agent: Adam
Lakeview - 3605 N. Ashland Ave. - Pizzaco’s Casual dining restaurant with good size kitchen, 8’ hood and a cozy dining area ideal for delivery, carry-out or dine-in. Owner moving out of state; will sell name, phone # & recipes.Size: ~800 SF Rental Rate: $2,400/Mo. Gross Price: $57,500 (Buss.) Agents: Scott/Kristen
Wrigley - 3801-3809 N. Clark St. - Business License Sale with New LeasePrime corner location with excellent street visibility. Two blocks from Wrigley Field in an exremely dense nightlife area. Tavern & Outdoor Beer Garden licenses for sale. Size: ~5,000 SF Rental Rate: $29.50/SF Net Price: $135K (Business Licenses) Agent: Jarrett
MEMBER: CRBA
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Food Industry News® May 2015 Page 45
REALPOUL REALTY“Commerce With Morality™”
2731 W. Touhy Ave. Chicago, Illinois 60645THINKING OF BUYING OR SELLING?Please Call (773) 743-2100 or Email [email protected]
Peter J. Poulopoulos, MBA
BAR-TAVERN-RESTAURANT - 1 Place - in Chicago, IL Bar Tavern Restaurant in Chicago’s Jefferson Park Area / With Property $695,000 BREAKFAST-LUNCH ONLY - 2 Places - in South Subs, IL Free Standing - Business Only $125K and $350K / With Property $350,000 and $795,000 DEVELOPMENT SITES - 2 Places - in Alsip, IL 37,500 sq. ft. - Busy Main Street - (25,000 sq. ft. $450K) / Buy all 37,500 sq. ft. for $790,000 FAST FOOD - 4 Places - in Chicago, Niles, IL Property, Corner Locations, Well known / $125,000, $130,000, $215,000 and $290,000 PIZZA - 1 Place - in Chicago, IL With Property - Free Standing - Business only $125K / Buy it with property for $275,000 RESTAURANTS - 5 Places - in Arlington Hts, Gurnee, Montgomery, Antioch, IL & Hobart, IN Some with Property, with Bar, Cornet Locations / From $250,000 to $1,625,000 RESTAURANT GREEK - 1 Place - in Chicago, IL Greek Town - 3-Story with Land Across it / $5,750,000 RESTAURANT ITALIAN - 1 Place - in Elmwood Park, IL With Property - Bar - Profi table - Well Known / $995,000 PIZZA or MEXICAN FOOD - 1 Place - in Alsip, IL Operational, Newer Equipment Owned by Landlord / $1, Just pay Rent SPORTS BARS - 4 Places - in Chicago, Chicago Heights, North Chicago, Lake Barrington, IL All with Property, Well Known, Profi table / From $329,000 to $2,250,000
Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
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Moreover, call us at (773) 743-2100 for:1) Property Management, 2) FREE Market Evaluation of your
CHICAGOLAND’S BEST LOCATIONS FOR SALEOnly From Nick Di Brizzi 888-317-7721
We have bank owned foreclosures; commercial and residential. For more Confi dential Listings, Call Today! 1-888-317-7721. Se Habla Español.
JOLIET - WILL COUNTY2301 W. Jefferson, U.S. Route 52, Hard corner stoplight intersection. National Tenant Location. Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot. PRICE REDUCTION! Available for sale or lease.
NEW - BERWYN5,000 SF turn-key restaurantAmple parkingLocated on Cermak RoadReal Estate Fixtures & Equipment:$399,000
NORTHWEST SUBURBS - O’HARENational Tenant Location Free standing restaurant 3,500 SF with drive-thru, POS systems, walk in coolers, etc on 1 acre lot. Selling Real Estate-real business opportunity, call for more information.SOUTHWEST SUBURBS - MOKENAIconic 11,000 SF sports bar Established for 10 years with plenty of parkingCompletely remodeled 3 years ago. Real $$$ Maker. Owner retiring. Selling business only.Call for more information.
MONTCLARE - BELMONT & HARLEMBar with 2 am tavern licenseLot size: 128’x25’ or 3,300 SFBuilding: 1,800 SF; seats 50Established for 40 yearsReal $$$ MakerFor Real Estate & Business: $349,500
NEW - COOK CO. NW SUBURBSPizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964. Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly confi dential, must sign confi dentiality agreement and have proof of funds.
WILL COUNTY - BOLINGBROOKMajor IntersectionFree standing fast food restaurant with drive-thru on outlot of major shopping center. Building size: 1,824 SF, seats 30 plus 20 outdoor patio; Lot size: 17,500 SF; parks 15. Available For Sale.
LISLE - DUPAGE COUNTY 1650 Maple Avenue Free standing 3,834 SF retail building on 39,688 SF lot.Available For Sale
NEW - SOUTHWEST SUBURBS - TINLEY PARKTurn key1,500 SF 50’s diner style, brand newTurn key, fully equipped restaurantCan be used as a breakfast/lunch concept or any fast food concept.
BENSENVILLE ON IRVING PARK ROADNational Tenant LocationCorner, turn key free standing fast food rest. with drive-thru. Presently operating as Brown’s Chicken & Pasta. Site was approved for a Popeye’s Chicken. 2,100 SF bldg., seats 40 on 97.47x150,
14,620 SF lot. For Sale: $450,000. Real Estate taxes: $6.29 per SF
NEW - HINSDALE - DUPAGE COUNTY736 York Road Free standing 3,159 SF retail brick building on 14,068 SF lot with access to York Road and Ogden Avenue. Available For Sale
OAK BROOK- DUPAGE COUNTYFree standing turn key 9,000+/- restaurant-bar-banquet on 1.2 acresFor Sale/For Lease. Highly confi dential-qualifi ed operators only!
NEW: SOUTHWEST SUBURBSOak Forest (147th & Central) Turn-key 1,250 SF Carryout/Delivery restaurantBuild out as pizzeria with black iron or any other food concept. Located in strip center next to 7-Eleven. $1,700 a month gross lease
SOUTHWEST SUBURBS-WILL COUNTYTurn-key, successful family owned established 30 years. Owner retiring-free standing 2,100 SF bldg. seats 34 inside & 20 outside.39,063 SF lot parks 40 on busy four lane road. Token operated
batting cages/Real $$$ maker. For Real Estate and business $550,000.
CHICAGO NORTH - BELMONT & PULASKIFree standing turn-key fully equipped 2,300 SF restaurant. Seats 60/parks 10.For Lease; $2,200 per month triple net leaseR.E. Taxes $1,000 per month.
Swanson’s Beverly Ritz
Catering and Deli
Thriving business since 1959 complete with full kitchen, walk in coolers, dis-play cases, service stations, seating for 22 plus base-ment storage and 2nd fl oor 2 bedroom apartment. True “Turn Key” Opportunity!
Call Bill Biros or Nancy Hotchkiss for details.
708-422-0011
MEMBER: CRBA
Gourmet Burger Restaurant For SaleTake advantage of the opportunity to own one ofChicago’s Best burger restaurants in the fastest
growing segment of the food industry!Turn key, runs itself or owner operated make more $$$$$.
Profi table and a great opportunity to start a franchise.$250,000 long term lease/options in place.
Great South Loop location.312-589-0339
COMMERCIAL/RESIDENTIAL BUILDINGTavern with Real Estate.
Corp. license with 4am and public place of amusement license. Total of 11 units in 3 adjoining buildings.
7000 N. Clark area, Rogers Park. Property is 100x100. All brick. Has driveway and 3 car garage. Tavern is 1,200 sq ft.
30 YRS IN BUS. PRK LOT2,500 SQ FT BLDG 9500 SQ FT PROP.
BUS/FFE/CORP/LIC/LEASE FOR SALE 249K
BUS W PROP FOR SALE 799K OWNER FIN POSS
773-848-1078
FOR SALE - 2 BARS & PROPERTIES#1 Located Northwest side, Chicago. Established business, turn-key ready. Sits on 2 full lots. Has rental incomes. Bar & Property for $650,000 FIRM.#2 Located in Harwood Heights. Turn-key ready, sits on 2+ full lots, has rental incomes. Good clientele. Gambling machines coming soon to village. $650,000 FIRM.MUST BE PRE-QUALIFIED WITH FUNDS AVAILABLECALL JOHN 773-589-2808
PEORIA3333 NE Adams
For SaleBar / Restaurant Facility5,800 sf free-standing bar and restaurantfacility with additional space for privatemeetins or banquets. Bar area and diningbuilt out and ready to go. Second floorapartment on-site for residential use byowner/operator. 2-story building onapproximately 1/2 acre corner lot withample parking. Current trade fixtures suchas pianos and bar equipment negotiablewith purchase.$225,000
RESTAURANT W/ BANQUETS• Located in Western burbs. Est. 30 yrs.
6,000 sq. ft. Offered w/ or without property. Seating for approx. 250+ w/ banquet room. Possible seller fi nancing. For sale or lease option.
SOUTH OF THE BORDER• Established 50 years. Mexican restau-
rant. Local chain. Approximately 5,900 sq. ft. Seats up to 300 w/ banquet hall. Business only $199,990 w/ favorable lease. Property available. Call for details.
ASIAN FLARE• Est. over 14 yrs. Seats over 350 w/ banquet room. Facility 11,000 + sq. ft. on 2.2 acres. High volume sales. Very confi dential. Call for details.
SPORTS BARS & PUBS• Famous - 40 yrs. est. - restaurant chain.
Looking to expand business for poten-tial operators. Multiple locations avail-able. High volume. Prices w/ property & business starting at $869K to $1.589K. Very confi dential! Call for details.
JUST LISTED• Sports bar, free standing bldg, 7,000 sq. ft.
plus, located on 2 acres. Great volume. Well-established. Business only. Asking Upper 3Ks. Property available.
PANCAKE HOUSES AVAILABLE
• Just listed - 4,000 sq. ft. pancake house, high sales, seating for 140, parking for 50, newly remodeled! Asking upper $300’s. Call for details!
• Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease. Asking $99,000 OBO.
ITALIAN BISTRO• Free standing approx 4,500 sq ft. w/ dining, storage, etc. Newly remodeled. A community favorite. Sales exceed $1M plus. Asking mid $3Ks. Favorable lease. Business only.
BUSINESSOPPORTUNITIES
REST/BAR/BANQUETS• Western burbs. High volume. 6-days a
week operation. 7,000 + sq. ft. with very favorable lease. Sales exceed $2.5M fi rm. Asking $699K. Business only. Confi dential! Call for details.
Hotdog, Beef & Pizza – Far NW Sub• Rent $1,450• Sales $800/Day• Asking $79k owner fi nancing with 50k down
Mexican Fast Casual Franchise - NW Sub – Price Reduced
• 2014 Sales $700k • Rent $8,200• Asking $135k
Tavern and Grill –Lincoln Square - $89k – Owner Financing
Franchise Resales• Subways• Cold Stone Creameries• Red Mango• Papa Johns • Moe’s SW Grill• Charley’s Grilled Subs
RESTAURANT EXCHANGEEvanston: Sports Bar and Grill. Gross $2.3 million. 6,100 square feet. Best burger and best sandwiches in Evanston. A must see turnkey opportunity. Asking $795K
Palatine/Buffalo Grove: 10,000 square foot restaurant bar for lease. Only $14/foot triple net. Huge second kitchen (catering or commissary) in the basement (rent free). Built just 2 years ago and in pristine condition. Turnkey. Fully equipped. Expand your empire here!
Chicago: Bar/Grill in River North. 2200 square feet and very low rent ($7200/month). Long lease. Recent complete renovation. Late liquor license.
Call Doug at 312.804.1900
PEORIA HEIGHTS4606 N. Prospect
For SaleRestaurant Business & BuildingTrue turn-key opportunity to own an upscalefull-service restaurant and bar. All equipmentis owned-no leases to assume. High endfinishes, first class kitchen. All staff andmanagement staying on with new owner. The building features a full second floor forprivate group events, parties, and lease out.Upstairs features walk-out patio, bar andbeautiful sitting areas. Rare chance to ownin area’s prominent dining/shopping arena.$895,000
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Food Industry News® May 2015 Page 41
ACCOUNTANTS BDO (Formerly SS&G) ___________________________847-824-4006 Baker Tilly _____________________________________312-729-8100 ACCOUNTING FIRMS Plante Moran __________________________________312-207-1040 ADVERTISING Food Industry News _____________________________847-699-3300 AIR FILTERS-SALES & SERVICE Olympia Maintenance _______________ Page 36 _____708-344-0344 Averus ________________________________________800-393-8287 ALARM SYSTEMS Keyth Security Technologies _______________________847-433-0000 ARCHITECTS Sarfatty Associates _________________ Page 34 _____847-920-1100 Dearborn Architects _____________________________312-939-3838 ASIAN FOOD PRODUCTS Kikkoman Sales USA ____________________________630-954-1244 ASSOCIATIONS Illinois Restaurant Association ________ Page 40 _____312-787-4000 ATM MACHINES Meirtran ATM______________________ Page 35 _____800-382-5737 ATTORNEYS The Jenkins Law Group _____________ Page 12 _____312-726-0666 Dregerlaw _____________________________________312-322-0955 Scharf Banks Marmor ____________________________312-662-4897 Tabahi Law ____________________________________847-260-8182 AUCTIONEERS Bob King Auctions __________________ Page 40 _____847-458-0500 AWARDS Classic Design Awards ___________________________847-470-0855 AWNINGS & CANOPYS Chesterfi eld Awnings _______________ Page 21 _____312-666-0400 BAKERS-WHOLESALE Gerhard’s European Desserts ________ Page 13 _____847-234-0023 Gonnella Baking Co ________________ Page 17 _____312-733-2020 IL Mulino di Valenzano Bakery ________ Page 15 _____773-934-1625 Zapp’s Dancing Grains ______________ Page 03 _____847-834-0479 Eli’s Cheesecakes_______________________________773-736-3417 JR Dessert Bakery ______________________________773-465-6733 Milano Baking _________________________________800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist __________ Page 14 _____815-712-7707 BAKERY EQUIPMENT-NEW & USED Bake Tech _____________________________________847-357-9303 BAKERY EQUIPMENT-SERVICE & REPAIR Bake Tech _____________________________________847-357-9303 BAKERY-PRODUCTS Instantwhip Chicago ________________ Page 25 _____800-933-2500 BAKLAVA Libanais Sweets ________________________________847-329-5060 BANKING Ridgestone Bank __________________ Page 08 _____847-805-9520 BANNERS & POSTERS Accurate Printing _______________________________708-824-0058 BAR & NIGHTCLUB SECURITY Extrity LLC _______________________ Page 18 _____773-501-3203 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 _________________847-705-6619 BAR STOOLS Chicago Booth ____________________ Page 20 _____773-378-8400 Richardson Seating-Fse. Division ___________________312-829-4040 Waco Manufacturing _____________________________312-733-0054 BAR SUPPLIES Ramar Supply Co __________________ Page 32 _____708-233-0808 BASSET TRAINER CERTIFICATION CPB Consulting ___________________ Page 36 _____877-884-0277 BATCH FREEZERS Kool Technologies __________________ Page 24 _____630-483-2256 BEER DISTRIBUTORS Chicago Beverage Systems __________ Page 48 _____773-826-4100 Louis Glunz Beer __________________ Page 35 _____847-676-9500 BENEFITS-EMPLOYEE Benefi tMall ____________________________________630-320-1417 BEVERAGES Lifestyle Beverages _____________________________630-941-7000 BLOODY MARY MIX SuckerPunch Gourmet ______________ Page 10 _____312-560-2215 BOOTHS Chicago Booth ____________________ Page 20 _____773-378-8400 Waco Manufacturing _____________________________312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ____________________ Page 20 _____773-378-8400 BREAD & ROLLS Gonnella Baking Co ________________ Page 17 _____312-733-2020 IL Mulino di Valenzano Bakery ________ Page 15 _____773-934-1625 Zapp’s Dancing Grains ______________ Page 03 _____847-834-0479 BURGLAR ALARM SYSTEMS Keyth Security Technologies _______________________847-433-0000 BURRITO’S-GOURMET Mame’s Burrito’s ___________________ Page 20 _____303-722-7222
BUTTER-CLARIFIED Danish Maid Butter Co ______________ Page 10 _____773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ______________ Page 10 _____773-731-8787 CABLE TV-SALES & INSTALLATION All Internet Now ________________________________312-335-9495 Prime Time Sports ______________________________847-637-3500 CAMERA & VIDEO SYSTEMS Keyth Security Technologies _______________________847-433-0000 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care ______________ Page 21 _____847-827-1188 CASH & CARRY OUTLETS GFS Marketplace _______________________________800-968-6361 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ____________________847-675-6066 CATERING-VEHICLES DCI Central _______________________ Page 21 _____800-468-7478 CEILING CLEANING Chicago Ceiling Care ____________________________708-233-6900 CHAIRS-COMMERCIAL Chicago Booth ____________________ Page 20 _____773-378-8400 Clear Chair Store __________________ Page 31 _____773-253-4883 John Manson & Associates ________________________773-278-8260 Richardson Seating-Fse. Division ___________________312-829-4040 Waco Manufacturing _____________________________312-733-0054 CHARCOAL Charcoal Supply Company ________________________312-642-5538 CHEESE-WHOLESALE Wiscon Corporation _____________________________708-450-0074 CHEESECAKES Eli’s Cheesecakes_______________________________773-736-3417 CHEMICALS Lee’s Chemical Solutions _________________________844-550-5337 CHICKEN-PROGRAMS FSI/Foodservice Solutions ________________________847-719-6088 CHILI Captain Ken’s Foods________________ Page 20 _____800-510-3811 CHORIZO Quay Corp _______________________ Page 06 _____847-676-4233 CIGARS Pacifi c Cigar Company ______________ Page 40 _____630-972-1189 CLASSIFIED ADVERTISING Food Industry News _____________________________847-699-3300 CLEANING PRODUCTS SuperClean ____________________________________847-361-0289 CO-PACKERS T F Processors _________________________________847-709-2600 COFFEE Farmer Brothers Coffee __________________________312-437-1818 COFFEE & TEA Chicago Coffees & Teas __________________________773-252-7000 COFFEE HOUSE PRODUCTS Chicago Coffees & Teas __________________________773-252-7000 COFFEE ROASTERS Tec Foods ________________________ Page 05 _____773-638-5310 COFFEE-GOURMET & SPECIALTY Chicago Coffees & Teas __________________________773-252-7000 COLD STORAGE Perishable Distribution Solutions ___________________888-491-1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products ____________________________800-767-5352 CONSULTING & DESIGN A D E Foodservice Equipment _____________________630-628-0811 CORNED BEEF-FRESH Vienna Beef ______________________ Page 34 _____773-278-7800 EX-Cel Corned Beef _____________________________312-666-2535 CORPORATE GIFTS Vienna Beef ______________________ Page 34 _____773-278-7800 CUSTOM PLASTIC CUPS J & C Enterprises _______________________________708-476-5523 DAIRY-PRODUCTS Instantwhip Chicago ________________ Page 25 _____800-933-2500 Quay Corp _______________________ Page 06 _____847-676-4233 DECOR & DESIGN Zap Props ________________________ Page 12 _____773-376-2278 DELIVERY SERVICE Chicago Messenger Service __________ Page 11 _____312-666-6800 DELIVERY-VEHICLES DCI Central _______________________ Page 21 _____800-468-7478 DESSERTS Algelato Chicago ___________________ Page 32 _____847-455-5355 Gerhard’s European Desserts ________ Page 13 _____847-234-0023 DIRECT MAIL PROGRAMS Food Industry News _____________________________847-699-3300 DIRECTV BKS Enterprises ________________________________ 847-352-1118 Prime Time Sports ______________________________847-637-3500 DISHWASHER-LEASING & RENTAL Cintas Corporation ______________________________630-543-3666 Lee’s Chemical Solutions _________________________844-550-5337
DISTRIBUTOR SALES REPS Jeff Goworowski ________________________________ 312-738-1111 DUCT CLEANING Enviromatic Corp of America _________ Page 30 _____847-729-8000 Olympia Maintenance _______________ Page 36 _____708-344-0344 Averus ________________________________________800-393-8287 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical ________ Page 20 _____847-381-0448 ENERGY BROKER (ELECTRIC & GAS) LessThanComEd.com ___________________________847-846-9823 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS ____________________________________770-883-7441 ETHNIC FOODS Kikkoman Sales USA ____________________________630-954-1244 FACILITY MAINTENANCE CLM Midwest _____________________ Page 06 _____708-456-7777 FAUCETS Faucet Shoppe The ________________ Page 29 _____773-478-3890 FILTERS-EXHAUST SYSTEMS Olympia Maintenance _______________ Page 36 _____708-344-0344 Averus ________________________________________800-393-8287 FIRE ALARM REPAIR & TESTING Valley Fire Protection ____________________________630-761-3168 FIRE SUPRESSION SYSTEMS Averus ________________________________________800-393-8287 Foster & Son Fire Extinguishers ____________________708-233-9505 Fox Valley Fire & Safety __________________________847-695-5990 FIRE-ALARM SYSTEMS Keyth Security Technologies _______________________847-433-0000 FIRE-EXTINGUISHERS Averus ________________________________________800-393-8287 Foster & Son Fire Extinguishers ____________________708-233-9505 Henrichsen Fire & Safety Equip ____________________800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affi rmed Medical Service _________________________847-322-9185 FLOOR MAINTENANCE Sexton Complete Care ______________ Page 21 _____847-827-1188 FLOORS-SALES & REPAIRS Customcrete LLC _______________________________847-651-9699 FOOD BROKERS Lazza Food Service Brokerage_____________________847-322-8893 FOOD DISTRIBUTORS Christ Panos Foods ________________ Page 37 _____312-421-6100 Devanco Foods ____________________ Page 04 _____847-228-7070 Kronos Foods _____________________ Page 16 _____800-621-0099 Tec Foods Inc _____________________ Page 05 _____773-638-5310 Anichini Brothers ________________________________312-644-8004 Artisan Specialty Foods __________________________708-762-5238 Kingdom Farms_________________________________312-226-4456 Market Produce ________________________________312-666-3106 FOOD EQUIPMENT Bob King Auctions __________________ Page 40 _____847-458-0500 Gold Medal Products ____________________________800-767-5352 FOOD PRODUCTS Mame’s Burrito’s ___________________ Page 20 _____303-722-7222 Riverside Foods ___________________ Page 19 _____800-678-4511 Soupbase.com ____________________ Page 24 _____216-381-9916 Tec Foods Inc _____________________ Page 05 _____773-638-5310 GFS Marketplace _______________________________800-968-6361 Grecian Delight _________________________________847-364-1010 FOOD PRODUCTS-PREPARED Captain Ken’s Foods________________ Page 20 _____800-510-3811 FOOD SAFETY TRAINING Northland Laboratories ______________ Page 32 _____800-261-7465 FOOD-DISTRIBUTION SOFTWARE TopshelfDS ____________________________________770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS ____________________________________770-883-7441 FOODSERVICE EQUIPMENT Leach Food Equipment Dist __________ Page 14 _____815-712-7707 March Quality Used & New Equip______ Page 11 _____800-210-5895 Thunderbird Food Machinery _________ Page 22 _____866-451-1668 Zepole Restaurant Supply ___________ Page 23 _____630-783-1239 Losurdo Inc ____________________________________630-833-2828 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical ________ Page 20 _____847-381-0448 Bake Tech _____________________________________847-357-9303 CSI - Coker Service Inc __________________________888-908-5600 Cobblestone Ovens _____________________________847-635-0172 FOODSERVICE- LAYOUT & DESIGN Sarfatty Associates _________________ Page 34 _____847-920-1100 A D E Foodservice Equipment _____________________630-628-0811 Losurdo Inc ____________________________________630-833-2828 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc __________________________888-908-5600 Cobblestone Ovens _____________________________847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co __________________ Page 32 _____708-233-0808 GFS Marketplace _______________________________800-968-6361
FREEZER & REF TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries ________________847-350-9774 FREEZERS-ALL TYPES Custom Cooler & Freezer ____________ Page 08 _____630-879-3131 FRYERS FSI/Foodservice Solutions ________________________847-719-6088 FURNITURE-COMMERCIAL Richardson Seating-Fse. Division ___________________312-829-4040 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware ____________________708-641-7007 GELATO Algelato Chicago ___________________ Page 32 _____847-455-5355 Palazzolo’s Artisan Dairy ____________ Page 15 ___ 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies __________________ Page 24 _____630-483-2256 Palazzolo’s Artisan Dairy ____________ Page 15 ___ 800-4GE-LATO GIARDINERA V Formusa Company ____________________________312-421-0485 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical ________ Page 20 _____847-381-0448 GOURMET-FOOD PRODUCTS Artisan Specialty Foods __________________________708-762-5238 Market Produce ________________________________312-666-3106 Viola Imports ___________________________________847-690-0790 GREASE REMOVAL SERVICE Hopkins Grease Company ________________________877-404-7327 Kaluzny Bros Inc ________________________________815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental ________________ Page 18 _____888-551-1998 Hopkins Grease Company ________________________877-404-7327 Kaluzny Bros Inc ________________________________815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America _________ Page 30 _____847-729-8000 Olympia Maintenance _______________ Page 36 _____708-344-0344 Averus ________________________________________800-393-8287 GREEK FOOD PRODUCTS Kronos Foods _____________________ Page 16 _____800-621-0099 Olympia Foods ____________________ Page 29 _____773-735-2250 GYROS Devanco Foods ____________________ Page 04 _____847-228-7070 Kronos Foods _____________________ Page 16 _____800-621-0099 Olympia Foods ____________________ Page 29 _____773-735-2250 H/R-HUMAN RESOURCE SERVICES Benefi tMall ____________________________________630-320-1417 HAMBURGER PATTY MANUFACTURER Devanco Foods ____________________ Page 04 _____847-228-7070 HAMBURGERS -FRESH & FROZEN Allen Brothers 1893 ________________ Page 10 _____773-890-5100 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical ________ Page 20 _____847-381-0448 Mechanical 24 __________________________________847-987-9738 HOOD & EXHAUST-CLEANING Enviromatic Corp of America _________ Page 30 _____847-729-8000 Olympia Maintenance _______________ Page 36 _____708-344-0344 Automated Cleaning (Foster & Son) ________________708-233-9505 Averus ________________________________________800-393-8287 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ________________________312-666-5222 HOOD SYSTEMS-FIRE Averus ________________________________________800-393-8287 Henrichsen Fire & Safety Equip ____________________800-373-9714 HOT DOGS Red Hot Chicago __________________ Page 25 _____800-249-5226 Vienna Beef ______________________ Page 34 _____773-278-7800 Crawford Sausage ______________________________773-277-3095 ICE CREAM Algelato Chicago ___________________ Page 32 _____847-455-5355 Chocolate Shoppe Ice Cream _________ Page 11 _____608-221-8640 Fox Valley Farms __________________ Page 08 _____630-231-3005 Homer’s Gourmet Ice Cream _________ Page 16 _____847-251-0477 Instantwhip Chicago ________________ Page 25 _____800-933-2500 Palazzolo’s Artisan Dairy ____________ Page 15 ___ 800-4GE-LATO Nestle Ice Cream Company _______________________800-531-2663 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies __________________ Page 24 _____630-483-2256 ICE MACHINE REPAIR & SANITIZING Major Appliance Service __________________________708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ______________ Page 28 _____312-733-3900 Mechanical 24 __________________________________847-987-9738 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical ________ Page 20 _____847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ______________________708-366-3333 INSURANCE Heil & Kay Insurance Agency _________ Page 22 _____847-259-1421 Jos Cacciatore & Company __________ Page 27 _____312-259-8200 Northern Illinois Insurance ___________ Page 35 _____815-226-9353 Caro Insurance Services__________________________708-745-5031 Clermont Specialty Managers ______________________800-504-7012
DIRECTORY
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Concklin Insurance Agency________________________630-268-1600 ISU Northwest Insurance Services __________________888-366-3467 Society Insurance _______________________________888-576-2438 The Horton Group _______________________________312-917-8610 INSURANCE SERVICES Northern Illinois Insurance ___________ Page 35 _____815-226-9353 Clermont Specialty Managers ______________________800-504-7012 Farmers Insurance-Mark Holihan ___________________847-823-6800 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company __________ Page 31 _____312-264-6055 INTERIOR DESIGNERS Sarfatty Associates _________________ Page 34 _____847-920-1100 INTERNET ACCESS All Internet Now ________________________________312-335-9495 INTERNET ADVERTISING Food Industry News _____________________________847-699-3300 INVENTORY CONTROL Sculpture Hospitality ________________ Page 27 _____773-454-1300 ITALIAN BEEF Authentic Brands __________________ Page 39 _____708-749-5430 Devanco Foods ____________________ Page 04 _____847-228-7070 Red Hot Chicago __________________ Page 25 _____800-249-5226 Serrelli’s Foods ____________________ Page 08 ____ 877-385-BEEF ITALIAN FOOD SPECIALTIES E Formella & Sons _________________ Page 33 _____630-873-3208 ITALIAN SAUSAGE Devanco Foods ____________________ Page 04 _____847-228-7070 Anichini Brothers ________________________________312-644-8004 JANITOR-SUPPLIES Ramar Supply Co __________________ Page 32 _____708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ____________________________630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest _________________________________800-921-9151 KID’S ACTIVITIES WikkiStix _________________________ Page 12 _____800-869-4554 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America _________ Page 30 _____847-729-8000 Olympia Maintenance _______________ Page 36 _____708-344-0344 Averus ________________________________________800-393-8287 KNIFE-SHARPENING SERVICE Cozzini Inc ____________________________________888-846-7785 Maestranzi Brothers _____________________________708-867-7323 LAMB-WHOLESALE Allen Brothers 1893 ________________ Page 10 _____773-890-5100 LANDSCAPING CLM Midwest _____________________ Page 06 _____708-456-7777 LAW FIRMS Dregerlaw _____________________________________312-322-0955 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile _____________________________773-254-6100 Mickey’s Linen _________________________________773-545-7211 Party Linens by DeNormandie _____________________773-731-9281 Valley Linen Supply______________________________630-897-4474 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ___________ Page 35 _____815-226-9353 LIQUOR-WHOLESALE Peerless Liquors ________________________________773-378-3908 LOCKSMITH & SAFES Keyth Security Technologies _______________________847-433-0000 LOGISTICS COMPANIES Perishable Distribution Solutions ___________________888-491-1641 MAILING LISTS Foodservice Database Company ______ Page 38 _____773-745-9400 MANUFACTURERS REPRESENTATIVES Pro Line Distribution ________________ Page 09 _____630-495-9896 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest _________________________________800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats _________________800-382-2266 MEAT-WHOLESALE Allen Brothers 1893 ________________ Page 10 _____773-890-5100 Devanco Foods ____________________ Page 04 _____847-228-7070 Anichini Brothers ________________________________312-644-8004 Buedel Fine Meats & Provisions ____________________708-496-3500 Kingdom Farms_________________________________312-226-4456 R Whittingham & Son Meats _______________________708-371-1650 MEDICAL SUPPLIES Affi rmed Medical Service _________________________847-322-9185 MENUS-CUSTOM PRINTED Accurate Printing _______________________________708-824-0058 MICRO BEERS Chicago Beverage Systems __________ Page 48 _____773-826-4100 MILK Instantwhip Chicago ________________ Page 25 _____800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 _________________847-705-6619 NACHO-EQUIPMENT & SUPPLIES Gold Medal Products ____________________________800-767-5352 NAME-PLATES & TAGS Classic Design Awards ___________________________847-470-0855
OIL & SHORTENING Columbus Vegetable Oils ____________ Page 02 _____773-265-6500 OIL FILTRATION DEVICES Vito AG _______________________________________847-859-0398 OILS & FATS-COOKING Columbus Vegetable Oils ____________ Page 02 _____773-265-6500 OILS & VINEGAR Pastorelli Foods ___________________ Page 30 ___800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils ____________ Page 02 _____773-265-6500 Salad Oils International Corp ______________________773-261-0500 OLIVE OILS Columbus Vegetable Oils ____________ Page 02 _____773-265-6500 Salad Oils international Corp ______________________773-261-0500 ORGANIC FOODS Pastorelli Foods ___________________ Page 30 ___800-SOS-AUCY OUTDOOR FURNITURE John Manson & Associates ________________________773-278-8260 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical ________ Page 20 _____847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens _____________________________847-635-0172 PACKAGING Sunshine Supply Company___________ Page 22 _____773-927-2828 PAINTING & HANDYMAN SERVICES Schubert Painting _______________________________847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc _____________________ Page 05 _____773-638-5310 PAPER-PRODUCTS Ramar Supply Co __________________ Page 32 _____708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co __________________ Page 32 _____708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta _____________________773-745-5888 PASTA-GLUTEN FREE Leo’s Gluten-Free _______________________________847-233-9211 PASTRIES-WHOLESALE Gerhard’s European Desserts ________ Page 13 _____847-234-0023 PATIO HEATERS TNG Industries _________________________________708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest _________________________________800-921-9151 PAYROLL SERVICE Payville Usa The Hero’s of Payroll _____ Page 26 _____630-366-2600 Benefi tMall ____________________________________630-320-1417 PEANUTS Mellos Snacks _____________________ Page 32 _____773-772-8911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services _________________ Page 28 _____800-332-7805 Presto X Pest Control ____________________________888-627-5772 PHONE & VOIP SERVICES All Internet Now ________________________________312-335-9495 PHONE SYSTEMS Keyth Security Technologies _______________________847-433-0000 PICKLES SuckerPunch Gourmet ______________ Page 10 _____312-560-2215 PICKLES & RELISH Vienna Beef ______________________ Page 34 _____773-278-7800 PIZZA OVEN RENTAL Chicago’s Own Mobile Pizza Co ____________________708-305-0236 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ________________________________312-644-8004 PLAQUES Classic Design Awards ___________________________847-470-0855 PLUMBING SERVICES Drip Drop Plumbing______________________________630-412-1179 PLUMBING SUPPLIES Faucet Shoppe The ________________ Page 29 _____773-478-3890 POINT OF SALE SUPPLIES Western Business Systems __________ Page 24 _____773-878-7200 Schmaus Cash Register & POS ____________________847-675-6066 POINT OF SALE SYSTEMS Western Business Systems __________ Page 24 _____773-878-7200 Alpha POS Services _____________________________630-690-2870 Retail Control Solutions __________________________630-521-9900 Schmaus Cash Register & POS ____________________847-675-6066 TEEPOS Torres Electronic Equip ___________________773-862-9181 POLISH SAUSAGE Harczak Sausage Company __________ Page 27 _____773-631-8400 POPCORN Mellos Snacks _____________________ Page 32 _____773-772-8911 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products ____________________________800-767-5352 POULTRY Kingdom Farms_________________________________312-226-4456 PRESSURE WASHING Olympia Maintenance _______________ Page 36 _____708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing _______________________________708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS T F Processors _________________________________847-709-2600
PRODUCE DISTRIBUTORS Premier Produce ________________________________847-678-0780 PRODUCE-WHOLESALE Market Produce ________________________________312-666-3106 PUBLISHING Food Industry News _____________________________847-699-3300 RE-UPHOLSTERY Chicago Booth ____________________ Page 20 _____773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries ________________847-350-9774 REFRIGERATION EQUIP SERVICE & REPAIR Lee’s Foodservice Parts & Repair _____ Page 16 _____800-728-1102 Mackay Heating & Mechanical ________ Page 20 _____847-381-0448 Accu-Tech _____________________________________847-658-8440 CSI - Coker Service Inc __________________________888-908-5600 Mechanical 24 __________________________________847-987-9738 REFRIGERATION EQUIPMENT Pro Line Distribution ________________ Page 09 _____630-495-9896 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ____________ Page 08 _____630-879-3131 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ________________________847-719-6088 Losurdo Inc ____________________________________630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES C & R Restaurant Service ____________ Page 13 _____312-850-1818 Custom Cooler & Freezer ____________ Page 08 _____630-879-3131 Gatorchef.com ____________________ Page 26 ___ 888-94G-ATOR Olympic Store Fixtures ______________ Page 36 _____773-585-3755 Ramar Supply Co __________________ Page 32 _____708-233-0808 Zepole Restaurant Supply ___________ Page 23 _____630-783-1239 Berkel Midwest _________________________________800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE Lee’s Foodservice Parts & Repair _____ Page 16 _____800-728-1102 Mackay Heating & Mechanical ________ Page 20 _____847-381-0448 Accu-Tech _____________________________________847-658-8440 Berkel Midwest _________________________________800-921-9151 CSI - Coker Service Inc __________________________888-908-5600 Cobblestone Ovens _____________________________847-635-0172 Hobart Corporation ______________________________847-631-0070 Major Appliance Service __________________________708-447-4100 Mechanical 24 __________________________________847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions __________________ Page 40 _____847-458-0500 March Quality Used & New Equip______ Page 11 _____800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ____________________708-361-1150 Kudan Group Inc ________________________________312-575-0480 Nick Dibrizzi/Coldwell Banker ______________________708-562-9328 Pontarelli & Company ____________________________847-778-3571 RESTAURANT-DESIGNERS Sarfatty Associates _________________ Page 34 _____847-920-1100 A D E Foodservice Equipment _____________________630-628-0811 Losurdo Inc ____________________________________630-833-2828 RESTAURANTS La Scarola Restaurant ___________________________312-243-1740 Pita Inn Restaurants _____________________________847-677-0211 SALAD-DRESSINGS & OILS Columbus Vegetable Oils ____________ Page 02 _____773-265-6500 Tec Foods Inc _____________________ Page 05 _____773-638-5310 SANITATION TRAINING Illinois Restaurant Association ________ Page 40 _____312-787-4000 Food Industry Training ___________________________630-690-3818 SATELLITE TV SYSTEMS Prime Time Sports ______________________________847-637-3500 SAUSAGE Red Hot Chicago __________________ Page 25 _____800-249-5226 Vienna Beef ______________________ Page 34 _____773-278-7800 Anichini Brothers ________________________________312-644-8004 Crawford Sausage ______________________________773-277-3095 SBA LOANS Ridgestone Bank __________________ Page 08 _____847-805-9520 SCALE SYSTEMS TEEPOS Torres Electronic Equip ___________________773-862-9181 SCALES Berkel Midwest _________________________________800-921-9151 SEATING Clear Chair Store __________________ Page 31 _____773-253-4883 Waco Manufacturing _____________________________312-733-0054 SEATING REPAIRS Express Seating ___________________ Page 13 _____630-985-7797 SECURITY CAMERA SYSTEMS Keyth Security Technologies _______________________847-433-0000 SECURITY PROFESSIONALS Extrity LLC _______________________ Page 18 _____773-501-3203 SECURITY SYSTEMS Keyth Security Technologies _______________________847-433-0000 SEMINARS-FOOD SAFETY Northland Laboratories ______________ Page 32 _____800-261-7465 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ________________ Page 18 _____888-551-1998
SHEET METAL FABRICATION C & R Restaurant Service ____________ Page 13 _____312-850-1818 SHIPPING SERVICES Perishable Distribution Solutions ___________________888-491-1641 SHORTENING Columbus Vegetable Oils ____________ Page 02 _____773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics _________________ Page 19 _____888-774-6270 SIGNS Classic Design Awards ___________________________847-470-0855 SILVERWARE & DINNERWARE John Manson & Associates ________________________773-278-8260 SLICERS-SALES & SERVICE Berkel Midwest _________________________________800-921-9151 Maestranzi Brothers _____________________________708-867-7323 SNOW-PLOWING CLM Midwest _____________________ Page 06 _____708-456-7777 SOAPS & DETERGENTS Lee’s Chemical Solutions _________________________844-550-5337 SOCIAL MEDIA SERVICES Stick Out Social____________________ Page 33 _____312-655-9999 SOFT DRINKS PepsiAmericas _________________________________773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies __________________ Page 24 _____630-483-2256 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS ____________________________________770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS ____________________________________770-883-7441 SOUP BASES Soupbase.com ____________________ Page 24 _____216-381-9916 SOUPS Vienna Beef ______________________ Page 34 _____773-278-7800 SPA King Spa & Sauna ______________________________847-972-2540 SPICE BLENDS Famar Flavors _____________________ Page 29 _____708-926-2951 STAINLESS STEEL EQUIPMENT & REPAIR C & R Restaurant Service ____________ Page 13 _____312-850-1818 STEAKS-PORTION CONTROLLED Allen Brothers 1893 ________________ Page 10 _____773-890-5100 STEAM CLEANING Olympia Maintenance _______________ Page 36 _____708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist __________ Page 14 _____815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest _________________________________800-921-9151 SURVEILLANCE-SYSTEMS TEEPOS Torres Electronic Equip ___________________773-862-9181 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery _________________________847-593-5957 TABLES-ALL TYPES Chicago Booth ____________________ Page 20 _____773-378-8400 John Manson & Associates ________________________773-278-8260 Waco Manufacturing _____________________________312-733-0054 TAMALES Supreme Frozen Products ________________________773-622-3777 TEA-ORGANIC WHITE Dewdrop Tea ___________________________________630-335-7806 TOFU PRODUCTS-ALL TYPES Phoenix Tofu ___________________________________773-784-2503 TOMATO PRODUCTS Pastorelli Foods ___________________ Page 30 ___800-SOS-AUCY Neil Jones Food Company ________________________800-543-4356 TRADE PUBLICATIONS Food Industry News _____________________________847-699-3300 TRADE SHOWS & EVENTS Food Marketing Institute _____________ Page 38 _____202-220-0608 TRUCK GRAPHICS American Graphics _________________ Page 19 _____888-774-6270 TRUCK-REFRIGERATED DCI Central _______________________ Page 21 _____800-468-7478 TRUCK-SALES & SERVICE DCI Central _______________________ Page 21 _____800-468-7478 Mercedes Benz of Chicago ________________________312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center _________________ Page 14 _____708-352-5551 Larry Roesch Ram Promaster ________ Page 47 _____630-834-8000 M & K Truck Centers ________________ Page 26 _____708-638-5827 TV SALES, SERVICE & INSTALLATION BKS Enterprises ________________________________ 847-352-1118 Prime Time Sports ______________________________847-637-3500 UNIFORMS-ALL TYPES Valley Linen Supply______________________________630-897-4474 Zee’s Apparel __________________________________773-699-1300 UPHOLSTERY CLEANING Sexton Complete Care ______________ Page 21 _____847-827-1188 VALET PARKING SERVICES Start Parking Company ___________________________ 847-366-2111 VEAL Allen Brothers 1893 ________________ Page 10 _____773-890-5100
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VEGAN & VEGETARIAN FOOD PRODUCTS Long Grove Specialty Foods_______________________847-574-7865 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America _________ Page 30 _____847-729-8000 Olympia Maintenance _______________ Page 36 _____708-344-0344 Averus ________________________________________800-393-8287 VERTICAL BROILERS XL Manufacturing _______________________________773-271-8900 VIDEO SURVEILLANCE SYSTEMS Keyth Security Technologies _______________________847-433-0000 WALK IN COOLER, MOBILE, RENTAL/LEASING Black Star Kitchens & Commissaries ________________847-350-9774 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical ________ Page 20 _____847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ____________ Page 08 _____630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions _________________________844-550-5337 WATER JETTING Drip Drop Plumbing______________________________630-412-1179 WEBSITE DESIGN Americaneagle.com ________________ Page 43 _____847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication _______ Page 25 _____630-930-9516 WHIPPED CREAM Instantwhip Chicago ________________ Page 25 _____800-933-2500 WILD GAME Allen Brothers 1893 ________________ Page 10 _____773-890-5100 WINE PRESERVATION/DISPENSING SYSTEMS ABetter Pour ______________________ Page 03 ___ 855-300-POUR WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care ______________ Page 21 _____847-827-1188 WORKERS COMP INSURANCE Northern Illinois Insurance ___________ Page 35 _____815-226-9353 Farmers Insurance-Mark Holihan ___________________847-823-6800 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies __________________ Page 24 _____630-483-2256
THE TROLLEY BARN24216 W. Lockport St., Plainfield
For LeaseRedeveloped Retail CenterFantastic opportunity to be in on from thebeginning of the redevelopment of thehistoric Trolley Barn. Located in the heartof one of the most charming towns in Illinois,ownership is offering space for lease from4,000 sf to 12,925 sf. Ideal location fora brew pub or any type restaurant thatwould benefit from a unique, thrivingdowntown location. Great visibility, easyaccess and on-site parking.$20.00/sf
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FOOD INDUSTRY NEWS
Food Industry News® May 2015 Page 47CHILLICOTHE22122 N. Route 29
For SaleEntertainment Venue5.33 acre site with softball/baseball fieldfeaturing block dug-outs, 20’ x 20’ concession/score booth with power, anda 2,400 sf building formerly housing a barwith parking in the front, and a largewrap-around deck looking out over theball fields. Outdoor pole lights look overthe perimeter of the ball field for nightplay. Great opportunity for new sports /dining/entertainment businesses.$189,000
For SaleDoc’s Supper ClubExcellent restaurant and bar currently operating as Doc’s Supper Club neardowntown Pekin. Strong traffic counts anda fully updated facility, including completeinterior remodel, new bar, and well-appointedcommercial kitchen. With approxmiately4,650 sf, the current bar offers a full service,granite topped lounge with a separate pianobar. Gaming license and machine leases,along with liquor and occupancy negotiable.$390,000
For SaleRestaurant / Bar BuildingHighly visible 4,200 sf building availablefor retail, restaurant/bar or office use.Currently under short-term lease, thisfacility is available for immediate sale.Tenant lease expires 11/15. Located onapproximately 1/2 acre site, the propertyhas ample parking and multiple entrancesallow this to be used as both single tenantcommercial or multi-tenant. Facility is wellmaintained with nice curb appeal.$249,000
