Follow us on Facebook and Twitter! N EWS F OOD I NDUSTRY FOUNDED 1982 VISIT OUR NEWLY REDESIGNED WEBSITE WWW.FOODINDUSTRYNEWS.COM APRIL 2015 CHEF PROFILE: DEVON QUINN ............................. 4 CHEF PROFILE: GIULIO FULGENZI .......................... 6 AROUND CHICAGO: GRANITE CITY FOOD & BREWERY .. 8 TRAVEL: SOUTH AMERICAN ESCAPE ..................... 12 DINING WITH MS. X ........................................ 17 NATIONAL NEWS ............................................ 40 DIRECTORY .................................................. 41 CLASSIFIEDS ................................................ 44 FOOD INDUSTRY NEWS APRIL 2015 Inspired by Pac-Man, Namco’s most fa- mous creation, Level 257 is a multifac- eted urban-chic space where food takes center stage and play is encouraged. The experience is all about being social – through food, drinks, nostalgia, and a little bit of friendly competition. The venue will continu- ously evolve; creating a destination that turns convention on its head to celebrate the culture of play. The dining ex- perience brings contemporary food and spirits to old school play. Level 257 is the only restaurant and entertainment venue for NAMCO Enter- tainment, Inc., one of the world’s largest amusement suppliers and operators. The 42,000 square foot venue hosts a retail shop featuring specialty Pac-Man items. The restaurant serves up chef- driven contemporary American fare, handcrafted cocktails, craft beer, an ex- tensive wine list and more in an exciting setting. The stylish and comfortable gam- ing lounge, aptly named “Lost & Found,” boasts over 70 retro and modern games handpicked by NAMCO’s gaming experts, along with reimagined table tennis, air hockey, and pinball. The 16 retro- styled bowling lanes are the only ones in Schaum- burg, and bowlers can eat from a special bar menu, sample premium wines along with craft cocktails and beer. The venue enables guests to dine and play without borders! Food and bever- age service is available everywhere, with attentive waitstaff stationed throughout the venue. Technology permeates the experience, from guest tables to ‘single sign-on’ real-time hourly pricing that en- ables seamless movement between the key areas of Level 257, without tickets or wristbands. LEVEL 257’S PAC-MAN VENUE A BLAST FROM THE PAST Technology Center of DuPage, the high school career and technical edu- cation campus for DuPage County, took its 4th straight state title at the 2015 Illinois ProStart Student Invitational. (L to R): Students and their instructor coaches: Chef Kyle Neuner, Anica Hosticka, Amber Truby, Jorge Angulo, Mary Hoare, Maria Boleaga, Chef Matt Barker. CELEBRATING 33 YEARS DON’T MISS SHMOOZEFEST! CHEFS BUYERS OPERATORS EXCHANGE Thursday May 7, 2015 DRINK Nightclub, Schaumburg, IL
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NEWSFOOD
INDUSTRY FOUNDED 1982
VISIT OUR NEWLY REDESIGNED WEBSITE WWW.FOODINDUSTRYNEWS.COM APRIL 2015
CHEF PROFILE: DEVON QUINN ............................. 4
CHEF PROFILE: GIULIO FULGENZI .......................... 6
AROUND CHICAGO: GRANITE CITY FOOD & BREWERY .. 8
TRAVEL: SOUTH AMERICAN ESCAPE ..................... 12
DINING WITH MS. X ........................................ 17
NATIONAL NEWS ............................................ 40
Inspired by Pac-Man, Namco’s most fa-mous creation, Level 257 is a multifac-eted urban-chic space where food takes center stage and play is encouraged. The experience is all about being social – through food, drinks, nostalgia, and a little bit of friendly competition. The venue will continu-ously evolve; creating a destination that turns convention on its head to celebrate the culture of play. The dining ex-perience brings contemporary food and spirits to old school play.
Level 257 is the only restaurant and entertainment venue for NAMCO Enter-tainment, Inc., one of the world’s largest amusement suppliers and operators.
The 42,000 square foot venue hosts a retail shop featuring specialty Pac-Man items. The restaurant serves up chef-driven contemporary American fare, handcrafted cocktails, craft beer, an ex-
tensive wine list and more in an exciting setting. The stylish and comfortable gam-ing lounge, aptly named “Lost & Found,” boasts over 70 retro and modern games handpicked by NAMCO’s gaming experts,
along with reimagined table tennis, air hockey, and pinball. The 16 retro-styled bowling lanes are the only ones in Schaum-burg, and bowlers can eat from a special bar menu, sample premium wines along with craft
cocktails and beer. The venue enables guests to dine and
play without borders! Food and bever-age service is available everywhere, with attentive waitstaff stationed throughout the venue. Technology permeates the experience, from guest tables to ‘single sign-on’ real-time hourly pricing that en-ables seamless movement between the key areas of Level 257, without tickets or wristbands.
LEVEL 257’S PAC-MAN VENUE A BLAST FROM THE PAST
Technology Center of DuPage, the high school career and technical edu-cation campus for DuPage County, took its 4th straight state title at the 2015 Illinois ProStart Student Invitational.(L to R): Students and their instructor coaches: Chef Kyle Neuner, Anica Hosticka, Amber Truby, Jorge Angulo, Mary Hoare, Maria Boleaga, Chef Matt Barker.
CELEBRATING
33YEARS
DON’T MISS
SHMOOZEFEST!CHEFS BUYERS OPERATORS EXCHANGE
Thursday May 7, 2015 DRINK Nightclub, Schaumburg, IL
april 01-8.indd 1 3/12/15 10:17 AM
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Food Industry News® April 2015 Page 3
Food Industry News Issue 4, April 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 o� ces. POSTMASTER: Send address changes to
Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452.___________________________
For advertising or editorial information, call (847) 699-3300
or online: www.foodindustrynews.com� is publication cannot and does not assume the responsibility for validity of claims made for the
Bob Zimmerman, Advertising ConsultantTerry Minnich, Editor
Paula Mueller Classifi eds/Offi ce ManagementNick Panos, Corporate Counsel
Mark Braun, Associate Publisher–––––
James Contis 1927-2013
When to Respond to Online ReviewsHopefully most of the people logging on to dish
about their recent experience at your restaurant will
have nothing to share but praise, but that’s not al-
ways the case. It’s important to know how to han-
dle the feedback—positive and negative—that your
business receives.
If you have the time, Hobbs thinks you should re-
spond to most reviews, even if only to acknowledge
them with a thank you. For a busy business owner,
though, that might be prohibitive.
Jerry Nevins, CEO at Snow & Co. Artful Frozen
Cocktails in Kansas City, MO, says, “I make sure to
address reviews that are super-positive, super-neg-
ative, regard service/quality or have wrong infor-
mation.” Incorrect reviews can be tough, but a well-
handled correction can provide you with a platform
to set the record straight. “If someone says your
restaurant does not have a happy hour, that’s an op-
portunity for you to kindly note that you do, in fact,
have a happy hour, and to provide the hours along
with a few enticing tidbits on what patrons can ex-
pect.” –Michael S. Julianelle, Quill.com Contributing Writer
The Future of Grocery ShoppingWal-Mart, which is testing its grocery pick-up ser-
vice at three stores in Arizona, is just one chain that is working on adding the offering. Kroger and Harris Teeter allow customers to order online and pick up their groceries at some stores, while Safeway offers a delivery service. The Bashas’ chain discontinued its delivery service, however, after finding that custom-ers wanted to see products up-close before purchas-ing, the company said. – Adapted from The Arizona Republic
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CHEF PROFILEDevon QuinnRESTAURANT: Paramount EventsPHONE: 773.880.8044 ADDRESS: 1932 W. Lake St., Chicago, IL 60612BIRTHPLACE: Traverse City, MICURRENT POSITION: Executive ChefFIRST FOODSERVICE JOB: Serving
dining etiquette classes for my mother when I was 14. My mom taught classes out of our home, and my older brother and I were trained to serve the students a proper meal. It was a great experi-ence and in many cases a lost art.AWARDS/HONORS: I received a Compass Rising Star award while working for Bon Appetit at the Art Institute of Chicago.MEMORABLE CUSTOMERS: While working under Tony Mantuano at the Art Institute, we served Michelle Obama and the other G8 Heads of Stateʼs spouses. She was very gracious.WORST PART OF JOB: We are very hard on ourselves when it comes to quality and presentation. The most challenging part of my job is when something does not come out precisely how I envisioned it. Sometimes in catering you only get one chance to master some-thing, as opposed to a restaurant where you may run a menu consis-tently for three months or longer. This repetition allows you to refi ne menu items continuously until you get them perfect. We often do not get that luxury, and maybe only present a specifi c menu one time. If we do not nail it the fi rst time, we may not get a second chance.MOST HUMOROUS KITCHEN MISHAP: Working long hours, we are always fi nding ways to add a little humor to our jobs. One of juvenile ways we get a laugh is by having new members of our team taste things that one would not necessarily want in their mouths; tuna jello, pan spray, fermented vegetable matter, etc. For some reason it makes me laugh every time.FAVORITE FOOD TO PREPARE: I love preparing seasonal items that have never made their way into a refrigerator. There is something to be said for a freshly caught and prepared fi sh, or a vegetable that is just picked from the garden. It is the essence of how that item should taste.PART OF JOB THAT GIVES MOST PLEASURE: When hard work comes to fruition. So much of what we do is planning, and testing. When creating a custom menu for a guest it is only con-ceptual for a long time. When that vision is realized, and translates to a fl awless event, is an amazing feeling.IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: I would probably pursue a career in horticulture and farming. I love the time that I get to spend in my gardens during the growing season, experimenting with new vegetables, and edible fl owers. We have developed a pretty extensive growing program, and sometimes I fi nd myself getting caught up in perfect-ing how things grow. I love how raw and organic it feels to have dirt between my fi ngers, as well as allowing me to expand upon my former education in biology.BEST ADVICE RECEIVED: My dad told me a long time ago to do whatever makes me happy. I have developed a passion and love for food and cooking that I do not think I could fi nd in another profession.FAVORITE VACATION SPOT: Traveling has always been one of my favorite pastimes. I have been fortunate in my life to have traveled ex-tensively throughout a lot of the world. I think that experiencing different cultures is important in defi ning anyone, but I also love a good beach.WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: It is a great resource for connecting to all aspects of the food service industry.
Turri’s Italian Foods: A Family Tradition
Turri’s Italian Foods manufactures a full line of high quality frozen Italian specialties. What sets them apart from the competition is that they are one of the few remaining family-owned and operated frozen pasta companies. Hav-ing their name on the label gives them such a strong feeling of family pride and tradition that they guarantee their commitment to quality and service will not be equaled. They consider their customers to be a large part of the Turri family tradition.
Turri’s numerous products include Ravi-oli & Stuffed Shells, Tortellini, Tortelloni, & Cappelletti, Lasagna & Pasta Sheets, Manicotti & Cannelloni, Individu-ally Quick Frozen (IQF), Long Good, & Nested Pasta, Pierogi & Gnocchi and much more. Turri’s Italian Foods is repre-sented in Chicagoland by Gourmet Food Bro-kers.
Leaders must invoke an alchemy of great vision. — Henry Kissinger
Wisdom Laughsc Knowledge is know-ing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
c They begin the eve-ning news with ‘Good Evening,’ then proceed to tell you why it isn’t.
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Page 6 READ US ONLINE: www.foodindustrynews.com Food Industry News® April 2015
The aroma of baking bread is a stronger sell that a thousand words.
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Chef ProfileGiulio FulgenziRESTAURANT: Fornello TrattoriaPHONE: 331.575.5700 ADDRESS: 1011 W. Irving Park Road, Chicago, IL 60613BIRTHPLACE: Torino Piedmont ItalyCURRENT POSITION: Executive ChefFIRST FOODSERVICE JOB: Dish-washer at my father’s restaurant
FAVORITE FOOD: The risotto that I prepare.AWARDS/HONORS: 3rd place in Tartufo d’oro in Alba Pied-mont Italy.MEMORABLE CUSTOMERS: Brian Johnson, Lead Singer of AC/DCWORST PART OF JOB: The drama.MOST HUMOROUS KITCHEN MISHAP: When I was mak-ing Panna Cotta training a cook, and accidentally used salt instead of sugar. The face I made had the entire kitchen laughing!FAVORITE FOOD TO PREPARE: RisottoPART OF JOB THAT GIVES MOST PLEASURE: Seeing people happy after they have eaten my food. Educating people about my country showing them there is more to Italy than what they may have seen.IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: A guitar player; I have an incredible love of music, and studied for over a decade.BEST ADVICE RECEIVED: From my father: If you need to do something, you need to do it 100%. Don’t short yourself, put every-thing you have into it. FAVORITE VACATION SPOT: ITALY!!!! I rarely get the chance to go back, so now it becomes a vacation spot.WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Reading about the new techniques, reading the chef profiles and staying in touch with current trends in cooking.
New Chicago Restaurant Opened by Blind Chef
Chef Laura Martinez has opened La Diosa, 2308 N. Clark St. in Chicago. She is the first blind chef to do so. Chef Martinez graduated from Le Cordon Bleu culinary school and had a stint at Charlie Trotter’s that helped put her in the spotlight.
After Trotter’s restaurant closed, Chef Martinez had a tough time finding employment. So, she de-cided to follow her desire of opening up her own restaurant. At first, friends and family were skepti-cal, but soon they were on board and now provide moral support and work alongside to help execute her dream. La Diosa is described as delicious Mexi-can cuisine with a hint of French influence. For more information, visit www.ladiosachicago.com.
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Page 8 READ US ONLINE: www.foodindustrynews.com Food Industry News® April 2015
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GRANITE CITY FOOD & BREWERY
Granite City Food & Brewery recently opened their 32nd location in Schaumburg, Illinois. The polished casual American restaurant is located near Woodfield Mall at 801 Plaza Drive. Granite City restaurants are known for pro-viding an enjoy-able dining expe-rience with great service and high quality food and beverages. Menu items are made from scratch and generously portioned. Signature menu items in-clude: grilled chicken with asparagus linguini burgers, sandwiches, flatbreads, seafood and steaks. They offer Sunday Brunch from 9:00 am until 2:00pm.
They brew their beer in house. The microbrewery uses the Fermen-tus™ patented process to brew the handcrafted, award winning beer. Granite City Food & Brewery’s signature brews made on-site include: The Duke (Pale Ale), The Bennie (Bock), The Batch (Double IPA), The Northern American Style Light Lager) and The Stout. Seasonal brews are featured throughout the year. They offer 10 Granite City Beer Taps along with 10 taps designated for local brewer-ies, showcasing some of the best craft beers Chi-cagoland has to offer.
Granite City Food & Brewery commenced oper-ations in St. Cloud, Minnesota in June, 1999. They currently operate 32 restaurants in 13 states. Granite City has won numerous awards nation-wide including, Best Restaurant, Best Brunch, Best Patio and the prestigious Nation’s Restau-
rant News “Hot Concept Win-ner”. For lo-cations and more info log on to gcfb.net
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Safe to use and so easy to clean, submergible parts go right in your dishwash-er. The result… better tasting food, much healthier food and significant-ly prolonged oil life. VITO is the secret to sav-ing money on frying oil and improving food quality. For more information, go to vi-tooil.com.
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Food Industry News® April 2015 Page 9
San Diego Wine & Food Festival - 12th Annual Culinary Classic
The San Diego Bay Wine & Food Festival returns for its 12th season, November 15-22, 2015. The star-studded food and wine classic takes place in various locations across San Diego, with over 20 opportunities to satiate enthusiasts’ appetites for luxury wine and food throughout the week. Now en-tering its 12th season, the Festival has grown into one of the largest and most anticipated wine and food events in the country, said Michelle Metter, co-producer of the San Diego Bay Wine & Food Festival.
The week-long epicurean experience celebrates San Diego’s vibrant culinary community with over 20 citywide events, wine and cooking classes, chef dinners, and multiple tasting events throughout the week. The Festival’s legendary Grand Tasting trans-forms the beautiful San Diego Bay into a food lov-er’s paradise, featuring 200 wineries, breweries and sprits from around the world, 70 local restaurants plus dozens of gourmet food companies, and the “Chef of the Fest Competition” where San Diego’s best chefs take center stage.
Tickets for the 12th Annual San Diego Bay Wine & Food Festival and a complete lineup of participat-ing chefs and schedule lineup will be available in July 2015. Visit SanDiegoWineClassic.com for more information.
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Page 10 www.foodindustrynews.com Food Industry News® April 2015
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Is Your Advertising Substantiated?Ted Banks, Scharf Banks Marmor LLC; [email protected]
Every company wants to advertise that its products are better than the competition, providing benefits that will convince consumers to buy. Food companies almost always want to promote their products as having health benefits. Sometimes companies will seize upon some slender thread of evidence to make grand claims for the benefits of its products. But without substantiation, those claims may go too far and result in legal liability for the company.
This appears to be what happened to POM Wonderful. It claimed that its products, based on pomegranates, could fight heart disease, prostate cancer and erectile dysfunction. But the FTC was suspicious, and found that these claims were not adequately backed by research. POM did not like that result, and appealed to a federal appeals court, where it was rebuffed again. The court ruled that it saw no basis to set aside the findings of the FTC that the ads were deceptive and misleading. POM Wonderful LLC v. FTC, No. 13-1060, (D.C. Cir. Jan. 29, 2015).
Pomegranates, according to POM, were an “antioxidant superpower,” able to protect against heart and prostate problems, while also providing some of the same benefits as Viagra. According to the FTC, these claims were evidence that POM “routinely distorted the scientific record and omitted the negative results” of its studies, and that “POM had not substantiated any of its disease claims with positive results from even one well-controlled clinical trial.”
POM’s response to these allegations was interesting. It argued that its claims were only “potentially misleading” and that the FTC was required to give 1st Amendment protection to ads that did not actually
mislead any consumers, and were based on accurate and verifiable information.
But the FTC found POM’s claims to be deceptive, and required the company not to make any claim that its products were effective in treating, curing or preventing any disease “unless the claim is supported by two randomized, well-controlled, human clinical trials.”
The Court of Appeals panel affirmed the FTC’s findings, but did rule that the requirement of two clinical trials was excessive and would impose excessive costs. In its view, a single, large, well-designed clinical trial would be sufficient to substantiate claims.
The case follows traditional advertising law that requires specific product claims to be substantiated. This should be a basic part of your advertising compliance program. It is one thing for a company to make very general, “puffing” claims about a product (“tastes great”), but where specific claims are made (“preferred by consumers 2-1 over the competition”), there should be pre-existing substantiation for the claim before the ad is run. There is particularly close scrutiny where the claim relates to treating, preventing or curing a disease, which gets into the realm of drug regulation by the FDA.
The 1st amendment does provide some protection for commercial speech, but, notwithstanding POM’s arguments to the Court of Appeals, there is no free speech protection for deceptive statements.
If you are a consumer, be skeptical of claims that sound too good to be true – because they probably are not. If you are an advertiser, be prepared to stand behind any claims you make for your product.
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Tough Customers Are Your Best Source For Getting It Right
In the past, companies re-quired their own employees to design and develop new products. � e knowledge was developed internally by the in-house research and development (R&D) department, and tended to be a closely guarded secret. � is belief that a company should be in sole control of the creation of its intel-lectual property is known as closed innovation. In more recent times, a new ap-proach has emerged.
Open innovation is based on the idea that companies should be less private with their prod-uct development programs, re� ecting the view that its custom-ers can make valuable contributions to the product-development process. Internet feedback � e Internet has kickstarted a change in how businesses get feedback from customers.
Online ratings and reviews allow companies to see what their customers like and dislike about a product. In the IT industry, companies such as Apple and Microsoft use beta testing to enhance the quality of their new products. � is process involves the software developer pre-releasing copies of new software via the Internet. Members of the public who are interested in software and programing have the opportu-nity to road test the new product. � ey might point out bugs they encounter and o� er possible solutions to the problems they have identi� ed. � e developer has the opportunity to improve the software before it is released, increasing the prob-ability of the new product succeeding in the marketplace.
Crowdsourcing– � e belief that companies can, and should, learn from their customers is growing. One example is the rise of crowdsourcing—a practice where companies get ideas, or even � nance for a new product (crowd funding), from the public. � ere are di� erent types of crowdsourcing. For ex-ample, some independent � lmmakers � nance their movies as crowdsourcing projects. Carmakers such as Nissan have used crowdsourcing to enable car buyers to contribute ideas for the kind of product features that should be built into new vehicles.
� ere are several advantages to incorporating positive and negative feedback from members of the public and custom-ers into the product development process. � e most obvious is that it is very cheap.
In many cases companies do not pay for the ideas and opinions of crowdsourcers; interested volunteers o� er the information free of charge. If cash is o� ered in exchange for feedback, the amounts tend to be small. � ose who use crowdsourcing as part of the product-development process also recognize that there will be experts outside the company who are not on the payroll, but who have valuable ideas and knowledge that should be harnessed.
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Liquor Steals Market Share from Beer
Liquor continued to steal market share from beer in 2014, increas-ing to 35.2% while beer dropped to 47.8%, according to the Distilled Spirits Council of the United States. The gains made by hard liquor are driven by widening popularity of spirits such as whiskey, bourbon and tequila, among younger con-sumers. Consumers also drank 8.6 million more cases of wine in 2014 compared to 2013, according to Vin-expo. – Adapted from USA Today
April 2015 Page 11
Millennials Want Kid-Friendly Options
Twenty-eight percent of mil-lennials ages 18 to 24 and 14% of millennials ages 25 to 34 re-ported visiting fewer restaurants last year because they were “not kid friendly,” according a study by The NPD Group. “Millennial households with kids want more options on menus that are not a kids menu stuck in a box in a cor-ner of the menu,” said NPD ana-lyst Bonnie Riggs. Parents want to see more healthy choices for children and a greater range of size options for children’s meals, the study found. – Source: nrn.com
april 09-16.indd 11 3/12/15 10:16 AM
Page 12 www.foodindustrynews.com Food Industry News® April 2015
TRAVEL With Valerie Miller
DESTINATION: SOUTH AMERICAN ESCAPE
GLOBUS Escorted Tours (9 days)Your tour begins in Rio de Janei-
ro and ends In Buenos AiresDiscover two great cities Rio
de Janeiro and Buenos Aires at a leisurely pace. On this tour you’ll have plenty of time in each city to explore and experience the varied restaurants, shops and optional excursions. When you tour with Globus, you get introduced to local cultures and landmarks that create a lasting local connection.
Highlights include:Rio de Janeiro, Brazil –drive along famous Ipane-
ma and Coco Cabana Beaches to the base of Sugar Loaf Mountain; ascend by cable car to its summit. Visit the statue of Christ the Redeemer crowning Corcovado Mountain. Take the scenic cog railway to its top.
Iguassu Falls- one of the most spectacular sights on earth. Sightseeing with a local guide on both sides of the falls. Ecological Jungle Train.
Buenos Aires, Argentina- walking tour. Visit the Metropolitan Cathedral and the Cemetery of the Recoleta where Eva Patron is buried. Tango lesson & show. Farewell dinner.
Your tour includes breakfast daily, some meals, sightseeing, hotel accommodations and the exper-tise of a tour director. You can book your air di-rectly with Globus or on your own. I prefer to book my air directly with the tour company. It ensures I get from point A to B without any problem.
Globus is the world’s leader in first-class escort-ed travel. For 85 years, Globus has been handling details, logistics and vaca-tion planning for travelers worldwide. Globus takes away the hastles and wor-ries of travel so travelers can simply concentrate of having a great time.
With dozens of vacations in nearly 100 countries, Globus offers travelers a dynamic blend of trans-portation as well as the widest range of tour expe-riences available with itin-eraries ranging from four to 29 days. For more info log on to globusjourneys.com
to explore and experience the varied restaurants,
Customized Pizzas Target Millennials
Blaze Pizza, backed by celebrities such as LeBron James and Maria Shriver, opened 50 loca-tions last year and is scheduled to open another 60 to 70 stores in 2015. Customers have the op-tion to completely customize their pizzas, accord-ing to President and Chief Operating Officer Jim Mizes. “We wanted to build something with a mod-ern twist that would resonate with millennials,” he said.
– Source: Business Insider
Don’t expect to build up the weak by pulling down the strong. — Calvin Coolidge
april 09-16.indd 12 3/12/15 10:16 AM
Cashier’s Checks: #1 Not Always As Good As Gold
In today’s digital age, many transactions are now being done on the Internet. For this reason, we in the legal community have noticed that online fraud cases are on the rise. One of the principle forms of this type of � nancial deception involves the cashier’s check. Once considered a consistently trustworthy payment, cashier’s checks have become more questionable due to sophisticated scammers. � is means a supposedly bank-issued check may not be as good as gold anymore.
It’s an unfortunate reality that cashier’s check fraud is a booming business for criminals both near and far. So I’d like to focus on how you can protect yourself from cashier’s check schemes.Types of Cashier’s Check Scams
According to the O� ce of the Comptroller of the Currency (OCC), there are a number of di� erent cons that have been developed using cashier’s checks:
Online goods – If you have a product for sale online, a buyer sends you a cashier’s check for the ticketed price. � en you send the item to the buyer. You and your bank discover later that the check was fraudulent. � erefore, you lose both the product and the money you charged for this item.
Purchase price and more – � is scam is similar to an online goods sale except that the buyer sends you a cashier’s check in an amount that is more than your advertised purchase price. As a result, the buyer requests that you send the excess money to a third party, which could be located in a foreign country. A� er you follow these directions and wire the money as instructed, you learn that the check has no monetary value.
Lottery win or legal settlement – You receive a letter stating that you’ve won a foreign lottery or you have the legal right to some kind of substantial settlement. � e letter explains that in order to get this money, you need to pay a processing fee or transfer tax. However, the enclosed cashier’s check will cover that amount. All you need to do is deposit the check and wire the designated funds to a third party. In the end, that cashier’s check is worthless.
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Mystery shopping payment – A letter is sent to you that explains you’ve been selected to be a mystery shopper. With the enclosed cashier’s check, you’re asked to use a certain sum to buy merchandise and transfer another portion to a third party. � e rest of the monies are yours to pay for your services. A� er depositing the cashier’s check and wiring the designated amount, you learn that you’ve been scammed.
In each one of the above scenarios, the fake cashier’s check will be returned to your bank as unpaid. � erefore, the amount of this check will be deducted from your account. If you don’t have the funds, the bank will go a� er you for the cashier’s check amount. You will lose the goods that you sold, if that was the set-up, the funds that you sent to a third party or both your property and the wired money.
#2 Don’t Be a VictimSince a cashier’s check is designed
to be issued by a banking institution, many people automatically trust the paper it’s printed on without a second thought. But advanced printers and clever scammers have made it impossible to feel such con� dence in this currency.
Sadly, it can be di� cult to � gure out if a cashier’s check is counterfeit or not. In fact, your bank may not even know until the other bank returns it as unpaid and this could easily take weeks to be discovered. Today’s con artists do everything they can to make the check look as authentic as possible in order to delay the detection.
But there are ways you can protect
yourself from becoming a victim of cashier’s check fraud. Keep in mind:
Don’t do business with strangers. While it’s not always possible to know each person that you engage in business relations, it’s best to be cautious about accepting checks from individuals you don’t know. If you enter a business deal with someone you’ve never met before, make the e� ort to verify information about the buyer from an independent third party.
Consider escrow services or online payment systems when selling goods or services. When you use escrow systems or processing services such as PayPal, the money is then held until it clears. So you have an extra layer of protection from fraud. However, there are escrow services that scam people as well. And the online payment system route can include expensive fees.
When accepting a cashier’s check, be suspicious if it is for more than your selling price. In these scams, you’re expected to wire an excess amount of money to a third party. So it’s logical to wonder why a complete stranger would provide you with funds that are the property of someone else. � is should set o� the warning lights in your head.
If you receive correspondence of any kind that claims you’re entitled to a large sum of money and you only owe a small fee, that’s a red � ag. � e rule of thumb should always be that if something seems too good to be true, it probably is a scam.
If you choose to do business
with someone who o� ers you a cashier’s check, remember to save every document associated with this transaction. � e paperwork may be very valuable, if a problem with this deal surfaces down the line.
Caution and good sense are important whenever you enter into any business deal. Don’t jump into a transaction that involves a cashier’s check until you have thoroughly investigated every detail. Otherwise, you could be le� owing a large sum of money and possibly losing an expensive product to scammers in the online marketplace. – Laura Knoerr, Administrative Director; DREGERLAWSM, Chicago, IL 60607
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Zagat Rates 10 Hottest Bars in Chicago
According to Zagat, these 10 bars are among the hottest bars to visit in Chicago:1. Bordel (1721 W. Division St.)2. The Betty (839 W. Fulton St.)3. The California Clipper (1002 N.
California Ave.)4. The Duck Inn (2701 S. Eleanor
St.)5. The Drifter (678 N. Orleans St.)6. Lost Lake (3154 W. Diversey
Ave.)7. Izakaya at Momotaro (820 W.
Lake St.)8. Slippery Slope (2357 N. Mil-
waukee Ave.)9. Sportsman’s Club (948 N.
Western Ave.)10. Tippling Hall (646 N. Franklin
St. #200) – Adapted from zagat.com
Avoid Small Business Disasters:Learning to Drive with Both Hands on the WheelBy Robert M. Dreger, Esq.
According to the U.S. Small Business Adminis-tration (SBA), the nation’s number of small busi-nesses has grown 49 percent since 1982. People continue to leave the traditional workforce to create their own companies= Instead of carrying out someone else’s goals, they’re turning their vi-sions into a working entity.
In order to fulfill this dream, the SBA advises aspiring owners to create a clear business plan that includes: n A compelling story about your business; n Specific objectives and goals with general pa-
rameters to guide the organization;n Logic and discipline; and n Regular updates. Still, succeeding as a small business requires
more than a plan. Michael E. Gerber, author of The E-Myth Revisited, believes 3 active roles al-low the small business to function smoothly:
A Visionary: This person must establish the business’ goals.
A Manager: This leader is in charge of enforc-ing logic and discipline rules.
A Technician: This worker must perform the skill of the business.
As a new business owner, you now need to wear three hats, which may create more frustration than you ever felt as an employee. This could be because you’re now forced into the roles of Man-ager and Visionary, but you’re unqualified for ei-ther job.
Gerber identifies that this conflict happens when a business founder is really a technician at heart and doesn’t have an entrepreneur’s out-look. That can be a terrible problem and may lead to major conflicts deriving from one, simple thing: ignorance. When you’re in an essential po-sition that is beyond your normal capacity, your business could seriously suffer. The “cure” is to create a competent, professional support system and then delegate work without giving up the re-sponsibility of running your company. Hiring tal-ented people to carry out your vision is key. But don’t disappear. You still need to be involved in all aspects of your business to help it thrive. With an open mind and a willingness to trust good em-ployees, you’re on your way to success.
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Page 14 Food Industry News® April 2015
Authentic Cantonese Cuisine
Chinese chefs are introducing U.S. diners to new versions of authen-tic Cantonese cuisine, with simple dishes and flavors that stand in stark contrast to the heavily sauced and battered Americanized versions. “It tastes so good, and the appearance is so beautiful, so simple,” said Ceci-lia Chiang, who opened the Mandarin in San Francisco more than 50 years ago. – Source: Wall Street Journal
april 09-16.indd 14 3/12/15 10:16 AM
Food Industry News® April 2015 Page 15
When Good People Jump Ship
Should employees who decide to leave discour-age us from sharing our best practices, tech-niques and even custom-er lists we’ve gathered throughout our tenure? If so, where should em-ployers separate valued development and train-ing to those we work with from employees packag-ing that information and branching out on their own, or worse, defecting to a direct competitor?
As business owners, we rarely plan for the day when a valuable employ-ee or mentee abandons our business or mentor-ship for another oppor-tunity. Instead, we make plans to grow continu-ously and learn together with them at our side in support of our goals and mission of the business.
Many of us will err to do the best we can to devel-op inhouse talents. But, having an employee move on to become a competi-tor can yield some new
benefits. Competition is actually a natural source of most new ideas. Pri-marily, our best competi-tors are those we trained, associated with and some received our personal tu-toring and mentoring.
Examples like this are a constant reminder for businesses to continu-ously create new mate-rial and challenge our breadth of innovation to not only support but to actively join in the de-velopment of new ideas to provide our custom-er increased value. If we generate new work products and continu-ously provide our cus-tomers with refreshing ideas and services that they value, customers will stay or return to our businesses. Rarely do customers leave a business that provides valuable and consis-tent work products and services for a new spin off competitor.
–Adapted from an article by Los Ellis, Personal Brand Coach and author of “The Hidden Keys to Life and Business Success”
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for a reason; sometimes the reason is you’re stupid and make bad decisions.
n Unreasonable de-mands on your time should be monetized.
n Accepting criticism from a non-customer or non-competitor yields nothing.
n Reach giganic goals one small goal at a time.
n Be intolerant of hate and open to ideals.
Why Customize?Consumers have vary-
ing tastes, preferences, and expectations when it comes to the dining experience. The demand for build-your-own op-tions will increase as a way to provide scalable variety. 51% of consum-ers say customization is highly important in cre-ating good value. – Technomic’s
Consumer Trends Report
Make the Tough Decsions
In an interview in the Harvard Business Re-view, Ram Charan, author, scholar, and trusted advi-sor to the corporate elite, shared his tips for effec-tive decision making and, he admits that “getting to the right answer is tougher these days.”
Charan explains that many executives have earned their titles because they’ve proven their abil-ity to take risks and make tough decisions. The best CEOs are those who can gather and absorb a wide range of information from myriad sources, and si-phon out the most impor-tant points and key take-aways for their businesses. They are also excellent at recognizing those assump-tions upon which their de-cisions are contingent and consequences that may arise as a result of alterna-tive courses of action. You may not be a CEO or even a senior executive, but we all make decisions at work and in our daily lives. Below are the three fundamental traits Charan believes are key to increasing the qual-ity of your decision-making and improving the way you approach problems.
1: Perceptual Acuity- The ability to anticipate change. This means scanning your surroundings for opportu-nities and threats, focusing in on the most important variables you must antici-pate, and playing out po-tential scenarios and alter-native courses of action in your head.
2: Qualitative Judg-ment- Once you’ve thought things through, you’ll want to make the best decision, of course. Leverage your network of colleagues, co-
workers, and friends. Ask for their opinions and in-put. Consider the conse-quences of your actions very carefully, and pay at-tention to important de-tails.
3: Credibility- Keep an open mind to others’ per-spectives and build sup-port among key stakehold-ers. Make tough decisions when you have to and have the strength of character to stand up for what you think is right. The title of this HBR article says it all, ‘you can’t be a wimp; make the tough calls.’
april 09-16.indd 15 3/12/15 10:16 AM
Page 16 www.foodindustrynews.com Food Industry News® April 2015
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Stick a Fork in it; it’s done...Do your patrons know the right way to “signal” what they are doing? Teach them these:
REST POSITIONThis position is used when you‘re pausing between bites, to use your napkin, or to pick up a glass. Think of it as an inverted V. Cross the fork and knife on your plate, with the fork tines down, over the knife. The tip of the fork faces 2:00 on the plate clock, and the handle faces 8:00. The knife tip faces 10:00 and the handle faces 4:00. The cutting edge of the knife blade always faces inward.
FINISHED POSITION When you finish eating, place the handles of the knife and fork at 4:00 on the plate. The tip of the knife and the tines of the fork placement point to 10:00 on the p|ate. The tines of the fork are turned up, and the cutting edge of the knife blade always faces inward toward the fork. The Eu-ropean and American finished positions are the same.
ENGLISH FINISHED POSITIONThe English fork and knife placement varies from the Eu-ropean finished position by the placement of the tips of the knife and fork at 12:00 and the handles at 6:00. The cutting edge of the knife blade faces inward and the fork tines are turned down.
american Red cross Safety tipsx If a fire starts in your home or business you may have just 2 minutes to escape.
x If a fire starts in your home or business GET OUT & STAY OUT.
x Install smoke alarms on every level of your home
x Test smoke alarms once a month
x Talk with household members about a fire escape plan and practice the plan twice a year
Floods – Safety Checklist
x Listen to TV/Radio for flood warnings
x Find higher ground
x Avoid floodwaters. Six inches of swiftly moving water can sweep you off of your feet
x If you come upon a flooded road while driving, turn around and go another way
x Water – at least a 3-day supply. One gallon per person per day
x Food – at least a 3-day supply of non-perishables
x Flashlight
x Self powered radio
x Extra Batteries
x First Aid Kit
x Medications
x Multi purpose tool
x Sanitation/hygiene items
x Copies of personal documents
x Cell phone with chargers
x Extra Cash
x Emergency Blanket
x Cothing/Rain gear
x Camera for photos of damage
Hit the RoadI’ve never been there
but my baggage goes
there. –Carol Channing
Leisure time is the
five or six hours when
you sleep at night.
–George Alem
Travel can be one of
the most rewarding
forms of introspection. –Lawrence Darrell
I have thousands of shampoos from thousands of hotels and I don’t even have hair. –Jerry Della Femina
The shortest distance between two points is usually under repair. –Unknown
One way to solve the traffic problem would be to keep all the cars that are not paid for off the streets. –Will Rogers
When you look like your passport photo it’s time to go home. –Erma Bombeck
Restore human legs as a means of travel. Pedestrians rely on food for fuel and need no special parking facilities. – Lewis Mumford
april 09-16.indd 16 3/12/15 10:16 AM
Food Industry News® April 2015 Page 17
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Ms. X April 15BEOgRAD CAFÉ & REStAURAnt 2933 W. Irving Park Rd. ChICAgO, IL 773-478-7575. Serbian and Balkan cuisine since 1984. Carry-out or dine in; groceries and hearty European food. We had stuffed cabbage which was out of this world, crisp oil & vinegar cole slaw, cheese filo burek and a couple of pastries. Put them on your dining list for some international specialties.CRISP 2940 n. Broadway ChICAgO, IL 773-697-7610. It’s a small place banging out some creative Korean bowls, burritos, Korean chicken and BBQ. Start off with an order of the chicken wings; you won’t believe the size of them. The BBQ wings are my favorite item. The sauce is sweet & sticky and the wings are so crisp. Next try one of the Buddha bowls; this is a combo of veggies and choice of meat on top of rice. They offer whole and half fried chicken too with choice of sauce. So good! EntEMAnn’S BAKERY OUtLEt 7915 golf Rd. MORtOn gROVE, IL 847-967-9420. I normally pick-up Entemann’s products from the grocery store but my neighbors suggested I go to the outlet. You can find the same selection of your favorite products but at a reduced price. One of my favorite products they offer are the chocolate donuts and the loaf cake. I picked up some donuts for my neighbors too! MR. WOK 238 W. Army trail Rd. CAROL StREAM, IL 630-260-8899. Quick serve cuisine in a casual atmosphere. They offer lunch specials daily until 3:00 pm and start delivering at 5:00 pm. You can dine in too. Start with an order of the Hot & Sour soup and an order of egg rolls. For my entrée I tried the chicken egg foo young served with white rice and gravy. Everything was very good.nILES POLISh DELI 8705 n. Milwaukee nILES, IL 847-470-8780. What I like about this place is that it is very convenient to pick up some lunch meat and sausage. You can get in and out very quickly. They offer a large selection of polish sausages, pol-ish specialties and prepared food items in the deli case. You can even pick up some Polish cookies, Polish candies and a Polish magazine.SARKU JAPAn 288 Orland Square ORLAnD PARK, IL 708-349-1647. Located on the first level of the mall in the food court. This was my first time trying this Japanese quick serve restaurant concept. Fast service and friendly staff. I tried one of their teri-yaki bowls. I chose shrimp teriyaki with veggies and fried rice. It was just the right amount for a meal and the teriyaki flavor was good.StUDIO MOVIE gRILL 301 Rice Lake Square WhEAtOn, IL 630-480-9557. Dinner and a movie in one place. You can enjoy your meal right at your seat or in the lobby. Place your order and a server brings it to your seat. They check on you periodically during the movie to see if you need anything else. If you do need assistance you can always push the button on your seat. It feels like you’re at home because you can eat all through the movie. tACO BURRItO KIng 12201 S. Pulaski ALSIP, IL 708-388-3400. Always a good choice for a late night snack. They are open until 3:00 am Sun.-Thurs. and 5:00 am Wed.-Sat. Tacos, tostadas and burritos are a perfect snack for me. You don’t have to wait forever for them to make it and it’s always very tasty. They have a friendly staff and cheap prices.
Independent Asian Eateries On the Rise
Asian cuisine is the third most popular menu segment in the U.S., which boasts 64,000 Asian eateries that gross about $25 billion annu-ally, but only about 6% are operated by chains, according to a study from CHD Expert. Some 84% of Asian eateries are sit-down restaurants, the study found, and the cat-egory covers a wide vari-ety of cuisines including Chinese, Indian and Ko-rean. – restaurant-hospitality.com
Take calculated risks. That is quite different from being rash.
— George S. Patton
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Page 18 www.foodindustrynews.com Food Industry News® April 2015
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Tough Cuts? Ways to Avoid “Meaty-ocre” Meat
Whether it’s a medium-well bone-in hip sirloin for the adventure seeker or a rare flat iron for the multi-tasker, no two carnivores like their meats the same way. To help satiate the desire for the perfectly cooked meat, the leading step-by-step cooking app SideChef is offering insight on how to get the most out of meat:1. Choose a Tough or Tender Cut: Tough cuts, the shoulder or rump, tend to have less fat and more muscle and connective tissue, making the texture chewy and tough to eat. Cooking the meat low and slow breaks it down, making the meat nice and tender. Tender cuts, the loin or filet, have more fat and are found on areas of the animal that aren’t used as frequently. These are best when cooked with high heat to sear the meat before roasting, grilling or cooking in a sauté pan to reach a spe-cific internal temperature.
2. Cook it Low and Slow: Cooking meat for a long time at a low temperature brings out the juic-es in the meat, making it nice and tender. SideChef recommends braising, stewing, roasting or BBQing techniques. Whether it’s poultry in a slow cooker or pork butt cooking in the oven for six hours, low and slow is the best way to make a tough piece of meat nice and tender.
3. Bring the High Heat: The key to perfect sear-ing on meat is to caramelize the outside, while keeping the meat juicy and tender on the inside. The perfect sear is done in four simple steps:
■ Coat the sauté pan with oil or butter, allowing it to get extra hot.
■ Place the meat in the pan and quickly take a step back to avoid any splatter.
■ Don’t overcrowd the pan as this overabun-dance will cause the meat to steam.
■ Finish cooking the meat in a preheated oven to desired perfection.
4. Let it Rest: The most important step to cook-ing meat is to let it rest so that all the juices re-main inside. It is best to let the meat sit for at least five minutes, before cutting and serving.
For additional information please visit Sidechef.com.
Getting Back the Lunch CrowdCasual restaurant chains have seen their sales
growth slow dramatically as Chipotle, Panera Bread and other fast-casual concepts win over time-strapped consumers. Now, some chains in-cluding Olive Garden, Cracker Barrel and Roma-no’s Macaroni Grill are changing up menus and developing fast-casual models to woo back lunch crowds. – Adapted from The Washington Post
Restaurant Survival TipsHere are five things restaurants must do:● Find a great location● Establish a niche and theme● Create a detailed business plan● Save money for the first year
● Connect with customers on social media
Three things restaurants should avoid at all costs:● Rely entirely on food for profit● Neglect employees● Raise menu prices to make ends
meet – Source: poughkeepsiejournal.com
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Luck & Hard Work Go Hand In Hand
Luck is usually re-garded as something over which businesses have no control. Yet, as McDonald’s CEO Ray Kroc said, “the more you sweat, the luckier you get,” suggesting that luck can be created with smart effort.
The reality is that both are true. As global mar-kets become more vola-tile and less predictable, luck plays an inevitable part in business success. Launch a start-up at the same time as a rival and it may be luck that deter-mines who succeeds, and who fails. Making your own luck A well-consid-ered business plan is de-signed to dispense with reliance on luck. A good idea, underpinned by de-tailed market research and solid financial plan-ning, may help a start-up to ride the whims of the market.
A good plan charts a course of action in tur-bulent markets, protects against the unknown, and prepares the com-pany for contingencies. In addition, a well-con-ceived plan can ensure that a company is in a position to benefit from favor-able market con-ditions. In other words, what might seem like luck is often the result of planning.
Take the fa-mous example of 3M Post-it Notes. The invention of a reusable glue was accidental, but it wasn’t discarded; it was put aside. Sometimes the best
use of anything simply requires a new perspec-tive, an answer that grows it’s own better destiny by allowing mis-takes to happen... And then release new solu-tions. It’s business in-sight that turns a lucky discovery into a com-mercial success. With so many variables, luck is likely to play a part in the survival of a start-up. But a good plan re-duces how much luck a company needs.
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Mame’s success is built on a simple formula, make an amazing product, get it to the people who love it, and deliver outstanding customer service. This philosophy has led to tremendous growth and has brought her to Chicago!
Mame’s is excited to be hitting the Windy City and be a part of its dynamic food culture. It goes to show, no matter where you live, good food is good food and people are hungry for it!
april 17-24.indd 19 3/12/15 2:08 PM
Page 20 www.foodindustrynews.com Food Industry News® April 2015
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Tips for Preventing German Cockroach Infestations
There are many things a restaurant manager can do to make their restaurant a party that a German cock-roach would decline an invi-tation to:
1. Develop (and follow) a sanitation schedule: Ev-ery section of the building should be regularly cleaned, with food prep and storage areas given extra attention. Develop a schedule and assign responsibilities so that each area and piece of
equipment is systematically cleaned.
2. Take things apart when cleaning, food debris builds up in the inaccessible cracks.
3. Move the equipment when cleaning so you can get underneath it.
4. Use degreaser and clean-ing agents that remove the food buildup cockroaches prefer.
5. Minimize the number of cracks/crevices that are avail-able for cockroaches to hide in by sealing them up.
6. Inspect deliveries, often our infestations begin with hitchhiking cockroaches.
7. Use a reputable Pest Man-agement Professional that monitors and inspects for cockroaches.
8. Train your employees to report cockroach sightings. Ed-ucate them on the correlation between sanitation and cock-roaches – the cleaner the res-taurant, the less likely a cock-roach population will develop.
Anna Getchell is Operations Process Manager at McCloud Services
Chocolate in Bloom Festival in Long Grove, IL - May 9 - 11, 2015. Grayslake Heritage Center in the village of Grayslake will host the traveling exhibit Sox vs. Cubs in June, 2015. The Fresh Thyme Market – Healthy Food, Healthy Values is planning to open its first Chicagoland loca-tion at 2500 N. Elston. Gus’s World Famous Fried Chicken, based in Memphis, Tennessee is planning to expand and open a location in Chi-cago. - gusfriedchicken.com Greek Islands Restaurants (2 locations - 200 S. Hal-sted, Chicago & 300 E. 22nd St., Lombard) are celebrating 44 years in business this year. Opa! Buona Beef is offering several new diet friend-ly versions of their classics on its menu. Customers may now order their Italian beef with “skinny” bread, boasting the same de-licious all-natural beef with 25% fewer calories from carbs. The naked combo features plenty of meat and sweet bell peppers without the bread. Additionally, a large majority of Bu-ona’s menu items can also be made with glu-ten-free flatbread. Mi-chael Lapidus, owner of Q-BBQ restaurants, reopened the latest addition to his restau-rant collection, The Hot Dog and Burger Company, in down-town La Grange. The newly remodeled and rebranded restaurant complements the menu
featuring items such as the Bacon Bleu Hot Dog and Stroganoff Burger. Chicago Botanic Gar-dens is serving Easter Brunch - Sunday, April 5, 2015 at the Nichols Hall, Regenstein Cen-ter. Enjoy brunch and an Easter egg hunt at the Garden, and spend the rest of the day view-ing all that spring has to offer. Artango Bistro will be offering a Three Course Menu for $35/pp for adult and $15 per child 3-11 years old on Easter Sunday. Join the 676 Restaurant and Bar for their Eas-ter Brunch, and Grand Buffet, $75 adults $26 ages 10-6. Includes a complimentary mi-mosa and a chance to win a Chef’s table for two with wine pairing. Passover at Hungarian Kosher Foods in Skok-ie has been a tradition for the past 40 years. In addition to Seder din-ners and “take-out” fro-zen dinners, they have the largest selection of Kosher wine outside of Israel.
Local News
Melissa Flynn has been named ex-ecutive director of Green City Mar-ket one of the nation’s preeminent sustainable farmers markets, lo-cated in Chicago. Flynn comes to Green City Market with extensive leadership experience including eight years as executive director of the Lincoln Square Ravenswood Chamber of Commerce.
april 17-24.indd 20 3/12/15 2:08 PM
Food Industry News® April 2015 Page 21
A recommended serving size of meat is 4 ounces. Domino’s delivers more than 1 million pizzas in a day, worldwide. Gin-ger is a natural decon-gestant and antihista-mine. It can also be used to treat motion sickness. Illinois has been ranked the #19 most puppy-loving U.S. state, according to the “Milk Bone Dog-gy Love Index.” Maca-damia Nuts are high in monosaturated fatty acids and have been demonstrated to help reduce over-all cholesterol levels. Since the beginning, Frito Lay’s original Fritos corn chips have been made from three simple ingredients—corn, oil and salt. The Ultimate Chicken Grill Sandwich from Wendy’s has 370 cal-ories and is packed with 34 grams of pro-tein. An average of 91¢ of every dollar the Red Cross spends is invested in their humanitarian ser-vices and programs. Nevada, Hawaii and Florida are among the states whose res-taurant workforces represent the largest proportions of their overall employment. -
restaurant.org Fortune maga-zine has named Star-buck’s 2015’s fifth most admired compa-ny in the world, and is the number one company worldwide in the foodservice in-dustry. April is Na-tional Grilled Cheese
Sandwich Month. The key ingredients to a great grilled cheese is butter, cheese and toasted bread. Nestle has sold its prod-ucts in 196 coun-tries, has 447 facto-ries in 86 countries and 333,000 employ-ees. Overall sales of foodservice equip-ment and supplies grew by 2.9 percent in the fourth quarter of 2014, according to the Manufacturers’ Agents Association for the Foodservice In-dustry’s (MAFSI) Busi-ness Barometer. Mc-Donald’s announced that it is committing to serving chicken raised without antibi-otics used in human medicine in all of their U.S. restaurants within two years.
Nuggets
Amira Nature Foods Ltd, a lead-ing global provider of branded packaged Indian specialty rice, announced the launch of Amira branded products in Publix Supermarket stores in the United States, as early as June 2015. Publix, one of the largest supermarket chains in the United States with 1,097 stores spanning six states, will carry Amira’s Natural Basmati Rice, Thai Jasmine Rice and Smoked Basmati Rice. This expansion into Publix stores further strengthens Amira’s presence in the United States.
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The Worst Password Ever Created In the list of the most popular passwords
of 2014, all of them are terrible. Just look at the top 10:1. 1234562. password3. 123454. 123456785. Qwerty
6. 1234567897. 12348. baseball9. dragon10. football
But what is the worst password ever? Your Social Security number. As a pass-word, the SSN is just a nine-digit number, no better than the 6th most popular pass-word: 123456789.
Armed with your SSN, identity thieves can gain access to various accounts you have, open up new accounts in your name, and engage in fraudulent transactions and attribute them to you. It’s perfectly legal for someone to sell your SSN and compa-nies do. Anyone can buy your SSN online.
But what makes an SSN a worse pass-word than, say, the password “123”? Why is the SSN the worst password ever?
There are two reasons:1. The SSN is something that identity
thieves know is used as a password, and
they can readily find people’s SSN. At least with the password 123, others don’t know that it is your password.
2. The SSN is hard to change. With oth-er passwords, if they are compromised, you can quickly change them. Not so with a SSN, which is a tremendous time-consuming hassle to change. As Jon Nei-ditz aptly notes, whenever there’s a data breach involving your SSN, you now have a potentially life-long increased risk be-cause SSNs are so difficult to change.
The SSN was created in 1936 as part of the Social Security System. It wasn’t de-signed to be a password.
Over time, businesses and government agencies began to use the SSN to authen-ticate identity.
The irony is that SSNs were designed to be part of a user name, and now they’re being used as a password!
There are ample tools in the law to stop the use of SSNs as passwords.
So thanks to the government, which has given all of us the worst password ever. We can’t change it. And the govern-ment won’t protect us by limiting its use. – Daniel Solove
People will always pay to own or consume something made exceedingly well.
april 17-24.indd 22 3/12/15 2:08 PM
Food Industry News® April 2015 Page 23
You don’t need a parachute to
skydive. You do need a
parachute if you expect to skydive more than once.
Monastero’s Ristorante New Chef Of Cuisine
A group of chefs and guests from all over the country who were in town to attend the annual Les Amis d’ Escoffier Society of Chicago dinner were treated to a classic Sicilian festa Saturday, March 1, 2015, at Monastero’s Ristorante and Banquets in Chi-cago. The event was hosted by Joe Monastero, Jr. Executive Chef.
As Monastero’s approaches its 50 year anniversary, the phi-losophy behind their cuisine is as simple as it’s always been: qual-ity and quantity. Joe, Sr., Salvy and Gina never wanted anyone to leave the dining room unless their palates had been indulged and
their appetites sated. One of their operation’s secrets to success has been the total involve-ment of the family members at every step of the preparation process. It’s that practice and their strong commitment to preparing everything pos-sible from scratch that have kept their business so strong for nearly 50 years.
Joe, Jr., the executive chef, works along with his father and sister Maria to provide their guests with tantaliz-ing food, enjoyable entertainment and a modern atmosphere that envelops their guests in Sicilian hospitality. Each dish was pre-pared with strict respect for the culinary practices that makes the Sicilian cuisine has an incredibly diversified flavor profiles and is appreciated by diners all over the world.
Joe, Sr., and his wife Martha were present, enjoying watching their young adult kids wow the guests with their culinary skills and the perfect selection of wine pairings with each course. Their attention to detail was apparent, from the dining room lighting, to the tablecloth, to the music set – every element helped set the tone for guests to relax and thoroughly enjoy their dining experience.
After the last course was served, Joe, Jr., surprised the guests with an emotional announcement. He shared his plans to pur-sue a career as a worldwide business development partner with
Kendall College. The role will require extensive travel, so he has decided to pass on his chef’s toque to his sister Maria, who will be the new executive chef at Monastero’s.
Joe, Jr., also told us that Maria was the chef of cuisine responsible for that evening’s dinner, overseeing everything, including the research, testing and preparation. Maria researched the
courses from a library of original recipes from Sicily that her fa-ther, her uncle Salvy and Aunt Gina began using in 1962 when they first opened the doors of Monastero’s Ristorante. Congratu-lations to the entire Monastero family. Monastero’s Ristorante and Banquets is located at 3935 W. Devon Ave., Chicago.MENUARANCINI E PANI CUNSATUCampari, Stemmari d’Avola, cusamano InsoliaPASTA NIURA DI SICCIA CU PIZZUDDA DI ALAGUSTARuffino Lumina Pinot GrigioCAPUNATA SICILIANA CU CUNIGGHIU ARRUSTUTUCusamano SyrahSURBETTU DI GRANATURuffino Moscato d’AstiFILETTU DI VITEDDU CU L’OSSU ACCUMPAGNATU DAFRITTEDDA FRISCA FATTA DI FAVI VIRDI,CACOCCIOLI, PUSEDDI,FINOCCHI DI MUNTAGNA E CIPUDDETTI BIANCHIE PATATEDDI FRITTI CA CIPUDDAAntanori Peppoli Chicanti Classico, DOCGZABAGGHIUNI CU AMARETTULimunceddu fattu du zu Pippinu
april 17-24.indd 23 3/12/15 2:08 PM
Page 24 www.foodindustrynews.com Food Industry News® April 2015
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For Suppliers:Streamline Your Customer’s Ordering Routineby Jeffrey A. Goworowski, Account Executive; Battaglia Distributing
Giving your customer the optimal tools for plac-ing their orders is a great sales technique in the ever changing world of technology, information overload and less time for business management.
For a larger volume user, I set up a date and time to come to their location and inventory their entire stock and create a custom order guide for their use.
This is a two-part guide:Part one is a weekly guide for commodity items,
i.e.: Dairy, produce, meats, etc...This is critical for the customer who is price conscious, and a new cli-ent will appreciate your transparency and willing-ness to make pricing readily available.
Part two is the balance of their inventory which is updated quarterly because the cost of these items do not fluctuate as much as commodities do, Both guides can actually double as an order form that the end user can print and check his inventory, and place their order.
For the smaller business, but just as important customer, I use a standard weekly, dairy, produce and meat guide tailored to the commodities but not as detailed as a custom list. It is more of a generic list with different options to choose from.
I also fax or e-mail all the information over to the customer on the weekend. This gives the customer time to review and compare costs, check his inven-tory, and alert him to any sales, or specials I may be running that week.
Finally, I make it a point to call or stop by my cus-tomers on the same day or at the same time weekly to insure quality time with my customer. By being consistent on days and times, he knows I am com-ing in or calling and can prepare for me using the ordering method he chooses. Remember, his time is valuable and so is yours so make the best of that time with your customer.
Remember, the more organized and time man-aged you are, the more valuable you are as a D.S.R. to your valued customer. Accurate order taking, making sure the pricing is correct, alerting them to any out of stock issues and subbed items, these are
all part of streamlining the way you and your cus-tomer communicate and cut down on mistakes.
Too Many Liquor Licenses?The New Jersey Wine and Spirits Wholesalers
Association has voiced opposition to a bill pro-posed in the legislature that would create two new liquor licenses for restaurants -- one for liquor ser-vice and one for beer and wine service with meals. The measure would add too many licenses to the industry, says the association’s Executive Director and General Counsel Jeffrey Warsh. – Adapted from The Record
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DineEquity’s Expansion into Additional Markets
The parent of Applebee’s and IHOP opened 25 international restaurants last year and expects to open a higher number in 2015, as part of a five-year plan for global expansion, said DineEquity’s international president, Daniel Del Olmo. DineEqui-ty entered markets including Guam, Indonesia and Singapore, and ended the year with 225 restaurants outside the U.S. – Source: dineequity.com
Shake Up Your Work Habits to Spark Creativity
Innovation doesn’t just happen. You have to work persistently to de-velop creative new ideas. Here are some strategies to kick your imagination into high gear:
■ Change your rou-tine. Reschedule your day so you’re doing things in a different order.
■ Vary your surround-ings. Rearrange your of-fice for a different view, or switch offices with someone else if that’s practical. Hold meetings away from the workplace.
■ Share data differ-ently. Look for different ways to distribute in-formation. For instance, write a report in rhyme, or deliver a presentation as a skit.
■ Switch jobs. Spend a day doing someone else’s job—within your depart-ment or outside it.
■ Reintroduce your-self. Pretend you’re new to the team and introduce yourself all over again to the people you work with. What image do you pres-ent?
■ Question assump-tions. Why do you have to hold a meeting every Monday morning? What’s important about the weekly memo you’re re-quired to write?
■ Dress differently. Dress up when others wear casual clothes: Ob-serve how it makes you feel to be different and how others treat you.
– Adapted from News Source
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that if you love life, life will love you
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Restaurants & Chefs Desire More Humane Meat Sources
Restaurateurs and chefs are increasingly con-cerned about the source of their ingredients, par-ticularly animal products, choosing suppliers that practice humane methods, from the state of the farms where the animals are born to how they are transported for sale. “Whenever something is being raised, there’s someone behind it -- and the way [that person] is raising the animal translates into its taste,” says chef Conor Hanlon. –
Adapted from FSR Magazine
The Top Five Pizza CompaniesPizza Today announced the top 5 pizza chains:1. Pizza Hut2. Domino’s3. Papa John’s4. Little Caesar’s5. Papa Murphy’s Inter-national
– pizzatoday.com
april 25-32.indd 25 3/12/15 2:51 PM
Page 26 www.foodindustrynews.com Food Industry News® April 2015
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When Confronted With A Career Setback, How DO People Respond?
11% kept operating the way they always had
33% wanted to make constructive changes but felt paralyzed because
they didn’t know how 56% experimented with new ways of working
SOURCE RESPONSES TO THE ASSESSMENT “MIRROR TEST: HOW DO YOU REBOUND FROM CAREER SETBACKS?” BY MITCHELL LEE MARKS, PHILIP MIRVIS, AND RON ASHKENAS
Consumers Are Attracted to More Than Packaging
New research suggests that more consumer products com-panies will take advantage of sense-based marketing. Much of the research centers on “em-bodied cognition”—the idea that without our conscious awareness, our bodily sensa-tions help determine the deci-sions we make. For example, people who had brie� y held a warm beverage were more likely than people who had held a cold one to think that a stranger was friendly.
� inking about sensory ef-fects is an established practice in some consumer industries, such as food, cosmetics, and hospital-ity. For example, Hershey’s has long been aware that the tactile pleasure people get from un-wrapping the foil around a Kiss transforms an ordinary piece of chocolate into a special experi-ence. But many companies are taking their thinking much fur-ther. Consider this campaign by Dunkin’ Donuts in South Korea: When a company jingle played on municipal buses, an atomizer released a co� ee aro-ma. � e campaign increased visits to Dunkin’ Donuts outlets near bus stops by 16% and sales at those outlets by 29%.
april 25-32.indd 26 3/12/15 2:51 PM
Food Industry News® April 2015 Page 27
Managers Vs Leaders: Two Different Mindsets
Good managers do not necessarily make good leaders, and good leaders can be poor managers. This is because the two jobs are not the same, despite sharing similar characteristics—princi-pally the need to drive human (and therefore or-ganizational) capacity. As Warren Bennis and Burt Nanus noted in 1985, “managers do things right; leaders do the right thing.” Leaders “conquer” their surroundings—the competitive environ-ment—through vision and strategy, and it is the role of managers to then implement these strate-gies effectively. Effective management is crucial to organizational success. It takes care of processes, planning, budgeting, struc-ture, and staffing; tasks that help an organization to keep doing what it does. Without management, no matter how well led, an organization would disintegrate into disorganized chaos. However, management is not leader-ship—it will not lead the company in new directions.
In 1990, John Kotter argued that leadership is about dealing with change and developing a vision for the organization, often within tur-bulent times. Leaders then commu-nicate their vision to the rest of the company, and motivate staff—es-pecially managers—to act in ways that will bring about the required change. Leadership is about setting the agenda and empowering people to produce useful change. “Leading well” does not always mean making people happy; likability and success rarely go together. The direct, tough, and sometimes even rude leadership styles of some of the most highly re-garded leaders—such as Jack Welch of General Electric, Steve Jobs of Apple, and Jill Abramson of The New York
Times—have been well documented. Leaders have to be brave in the face
of uncertainty, standing firmly be-hind their vision for the company. They need to hold staff accountable when things do not go as planned, and make difficult decisions about who to hire or fire in order to develop an organizational culture capable of achieving their strategic vision.
Truly great leaders know that they will not be around forever, and one of their most important tasks is to hire, train, and nurture their successor. They lead well by making sure some-body is ready and waiting to take over from them. Nine years before his retire-ment, General Electric CEO Jack Welch said, “from now on, choosing my suc-cessor is the most important decision I’ll make. It occupies a considerable amount of thought almost every day.”
It is common practice in many companies to privilege leadership over management, but it is unwise. Great organizations value both: lead-ers who can spot opportunities, and managers who can make those op-portunities a reality.
–Excerpted from THE BUSINESS BOOK
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Jack Nicklaus Launches Ice Cream Brand
Golf legend, Jack Nicklaus — aka The Golden Bear, has teamed up with Schwan’s Global Sup-ply Chain, Inc. to in-troduce a new, premi-um brand of ice cream to the public.
The new Jack Nick-laus pint-sized ice cream will be available at Winn Dixie, Bi-Lo and Kroger stores in select markets with a suggested retail price of $1.99. The ice cream
comes in seven rich and creamy varieties, loaded with real ingre-dients. Flavors include: Warm Spiced Butter Pecan, Chocolate Peanut Butter Swirl, Salted Cara-mel Toffee, Strawberry Lemon-ade, Triple Chocolate, Coffee and Donuts, and Homemade Vanilla.
To launch the new business endeavor, Jack Nicklaus teamed up with Schwan’s Global Sup-ply Chain, Inc. (“Schwan”). With a shared commitment to philanthropy, Schwan has be-come a supporter of the Nick-laus Children’s Health Care Foundation (nchcf.org). The
Foundation’s goal is to provide families access to world-class pediatric healthcare. Beyond the ice cream pilot program in 2015, the Nicklauses hope to tie in other children’s charities to sales of the product. – Business Wire
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Page 28 April 2015
How To Squeeze More Creativity Out of Your Staff
1. Encourage Free ThinkingFree thinking is central to keeping your business contem-
porary, relevant and profitable. It’s all about thinking of things in new ways, leaving behind old, outdated models, and discovering new ones..
2. Schedule Brainstorming SessionsEncourage employees from marketing to interact with ones
from payroll or from tech services. These kinds of cross-workplace discussions can do wonders for your business.
3. Reward Creative ThoughtRewards can be powerful motivators for employees and
will show everyone that you’re serious about creativity.4. Model Creative ThinkingShow your team what it means for the owner of the busi-
ness to be creative, and they’ll be more likely to replicate this behavior on their own.
5. Provide Break TimesFrequent and scheduled breaks can actually boost the cre-
ative spirit in the workplace.6. Take Field TripsGet out of the office or wherever you run your business,
and take your employees to visit other companies, confer-ences or even just parks. Field trips can get them—and you—out of their everyday comfort zone and into a space where new thoughts and ideas can take hold.
7. Support Artistic ExpressionEncouraging your employees to engage in artistic endeav-
or—painting, drawing, writing, cartooning or even pottery-making—can get them to see your business’s challenges and issues in a new light. The arts activate a different vision.
8. Communicate OpenlyTalk openly with staff, both formally and informally, about
what can be done better, what can be improved, what can be done differently and what their overall ideas are for chang-ing the business.
9. Evaluate, Measure, TrackEvaluate any changes over time after you’ve implemented
them. It will give your employees a sense of what works, what doesn’t and why. It will also give you the chance to fine-tune new procedures to make them work even more effectively.
GatorChef FIN April 2015 Final.indd 1 3/6/2015 9:52:55 AM
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Food Industry News® April 2015 Page 29
Why A Great Spouse Can Be Your Career’s Biggest Booster
For professionals trying to advance a career, a spouse can be a vital source of ad-vice, commiseration, and sup-port. But exactly what kind of spouse is most likely to help you get ahead? A new study by Brittany C. Solomon and Joshua J. Jackson, of Wash-ington University in St. Louis, uses data collected on thou-sands of Australian households to analyze the effects of spouses’ personality characteristics on people’s employment outcomes.
The data covered what are known as the “big five” dimensions of personality—agreeableness, conscientiousness, extroversion, neuroticism, and openness. The researchers found that the only spousal trait that is important to an employee’s work outcomes is conscientiousness, which pre-dicts income, number of promotions, and job sat-isfaction, regardless of gender (and regardless of the employee’s own degree of conscientiousness).
To put the income finding in dollar terms, with every standard-deviation increase in a spouse’s conscientiousness, an employee is likely to earn about $4,000 more a year (the average figure across all ages and occupations). One way to frame the promotion finding is to say that an employee with an extremely conscientious spouse (two standard deviations above the mean) is 50% more likely to get a promotion than an em-ployee with an extremely unconscientious spouse (two standard deviations below the mean). The
researchers cite three reasons why spousal consci-entiousness boosts career outcomes.
Conscientious spouses handle a lot of the household chores and planning, freeing their partners to concentrate on their jobs or simply to recharge. (As Solomon points out, “When you can depend on someone, it takes pressure off of you.”) Employees who have conscientious spouses typically feel more satisfied in their mar-riages and therefore have more mental energy to devote to their work.
Employees with conscientious spouses tend to emulate those spouses’ diligent habits, and the imitated characteristics tend to have a positive impact on both job satisfaction and the likeli-hood of promotion, the research shows.
Plenty of single people shine at work, of course, and plenty of effective business leaders are unattached. Still, successful people often do turn out to have strong marriages. “When you’re in a relationship, you’re no longer just two indi-viduals—you’re this entity,” Solomon says. The more solid the entity, the greater your advantage.
– Excerpted from Harvard Business Review March 2015
The Best Advice of All Time“If the wind will not serve, take to the oars.” –Latin Proverb
“You can fool all the people all the time if the advertising is right and the budget is big enough.” – Joseph E. Levine
“Ambition is the path to suc-cess. Persistence is the vehicle you arrive in.” –Bill Bradley
“Business opportunities are like buses, there’s always another one coming.” –Richard Branson
“I have not failed. I’ve just found 10,000 ways that won’t work.” –Thomas Edison
“A friendship founded on busi-ness is better than a business founded on friendship.” –John D. Rockefeller
“I never dreamed about success. I worked for it.” –Estée Lauder
“Coming together is a beginning; keeping together is progress; working together is success.” –Henry Ford
“Statistics suggest that when customers complain, business owners and managers ought to get excited about it. The com-plaining customer represents a huge opportunity for more business.” – Zig Ziglar
“Being the richest man in the cemetery doesn’t matter to me. Go-ing to bed at night saying we’ve done something wonderful, that’s what matters to me.” –Steve Jobs
“You are not your resume, you are your work.” – Seth Godin
“Beware of any enterprise requiring new clothes.” – Henry Thoreau
“One finds limits by pushing them.” – Herbert Simon
“If you see a bandwagon, it’s too late.” – James Goldsmith
“Your most unhappy customers are your greatest source of learn-ing.” – Bill Gates
“Success is often achieved by those who don’t know that failure is inevitable.” – Coco Chanel
“The competitor to be feared is one who never bothers about you at all, but goes on making his own business better all the time.” – Henry Ford
“I have known not a few men who, after reaching the summits of business success, found themselves miserable on attaining retire-ment age. They were so exclusively engrossed in their day to day affairs that they had no time for friend making.” – B.C. Forbes
“The cynic says, ‘One man can’t do anything’. I say, ‘Only one man can do anything.” –John W. Gardner
“A business has to be involving, it has to be fun, and it has to exercise your creative instincts.” – Richard Branson
“Don’t worry about people stealing your design work. Worry about the day they stop.” —Jeffrey Zeldman
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Page 30 www.foodindustrynews.com Food Industry News® April 2015
What History Teaches UsI feel that luck is preparation meeting op-portunity. – Oprah Winfrey
What I’ve learned from running is that the time to push hard is when you’re hurting like crazy and you want to give up. Success is often just around the corner. –James Dyson
The good or ill of a man lies within his own will. – Epictetus
Society is produced by our wants, and government by wickedness. —-Thomas Paine, American political writer, in Com-mon Sense
They who can give up essential liberty to obtain a little temporary safety, deserve neither liberty nor safety. —Benjamin Franklin, founding father of the United States
IPA Sales SoarIndia Pale Ale sales rose 50%
in the year ended Jan. 25 com-pared to the previous year, while the broader craft beer segment increased by 20%. According to the Brewers As-sociation, craft brewers with an annual output of 6 million barrels or less made up about 8% of beer sales in 2013 and the market shows no signs of slowing.
– Adapted from CNBC
Losing a Customer is Costly
According to the US News and World Report
Sixty-eight percent of customers are lost be-cause an employee didn’t handle their complaint to their satisfaction.
This research showed that out of 25 dissatis-fied customers, one actu-ally complains. Six out of the 24 non-complainers tell between 10 and 20 other people about their bad experience.
— Adapted from Hospitality News
Managers Should Ask More Questions
Most managers fail to ask enough ques-tions. As you travel throughout your or-ganization, try to ask more questions. Ask-ing questions dem-onstrates to your team that you are interested in their opinions. Here are some questions to consider asking:n What frustrated you today?n What took too long?n What caused com-plaints today?n What was misun-derstood today?n What cost too much?n What was wasted?n What was too complicated?n What was just plain silly?n What job involved too many people?n What job involved too much extra ef-fort?
— Adapted from Hospitality News
Questions All Owners Need To Ask Themselves1. What can we do to improve sales? Manage-ment? Production?2. How can we improve the bottom line?3. Should we change direction?4. How can we raise pro-ductivity?5. Is it time to: A. cut expenses, B. step up our operation, C. Rehab?6. If you were the owner, what suggestion would you have?7. Should we add new employees? Why? What department?8. Are we surveying our customers, improving our service, evaluating our quality of product, employees and value served?9. Are we controlling: A. theft, B. training, C. sanitation and clean-ing, D. our reputation, E. credit rating? Also, are we paying our obligations on time and planning for the future?
Why Teamwork Always Works
We might complain about routine and familiarity, but research shows that human beings have an innate need for some degree of stability. Without rules, norms, values, and expectations, people begin to feel anxious, rootless, and confused. This is termed “anomie,” and it is the reason that humans often self-organize into groups.
The routine and familiarity of be-longing to a group helps people to avoid anomie, and find security and purpose. The existence of groups serves two purposes. Organizations, and the groups within them, can be seen as an expression of the human desire to belong.
Working in groups and gaining a sense of belonging make employees more effective. With the need to be-long already addressed, individuals are able to focus on other things, such as a desire for achievement and the practicing of inner talents. In this way, the movement through the stages of satisfying needs can ben-efit a company. Free from anomie, groups are places where human be-ings, and therefore ideas, can flour-ish. Teams that are carefully chosen and supervised will increase an in-dividual’s security and encourage collaborative, creative, work—as US management expert Ken Blanchard said, “none of us is as smart as all of us.” In turn, commitment toward a project creates ties that strengthen the bond between individuals and, ultimately, the company’s commu-nal purpose.
Great organizations recognize the value of teams and the importance of the working environment. Cisco Systems, the Internet infrastructure company, has created what it calls the “Connected Workplace”, which offers employees great flexibility in working practice and environment, while ensuring that they always feel part of the Cisco community. Business success is rarely achieved through individual genius, and the greatest leaders are those who rec-ognize the value of maximizing tal-ent through teams.
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Food Industry News® April 2015 Page 31
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consensus salesThey often falls apart before
sales reps even arrive on the scene. Here’s why: Sales reps have long been taught to seek out the executive who can sin-gle-handedly approve a deal at a company. But whether they’re selling to a customer with 50 employees or 50,000, reps today rarely find a uni-lateral decision maker. More often, they discover that the authority to make decisions rests with groups of individu-als—all of whom have dif-ferent roles, and all of whom have veto power.
Reaching consensus and closing deals has become an increasingly painful and protracted process for cus-tomers and suppliers alike. To understand the impact of buying groups on sales, CEB recently conducted four surveys of more than 5,000 stakeholders involved in B2B purchases. On average, 5.4 people now have to formally
sign off on each purchase. Complicating matters,
the variety of jobs, func-tions, and geographies that these individuals represent is much wider than it used to be. Whereas an IT supplier might have once sold direct-ly to a CIO and his or her team, today that same firm may also need buy-in from the chief marketing officer, the chief operating officer, the chief financial officer, le-gal counsel, procurement ex-ecutives, and others.
The people on buying teams have increasingly diverse pri-orities, and to win them over, suppliers must bridge those differences. The upshot is longer cycle times, smaller deals, lower margins, and, in the ever more common worst case, customer deadlock that scuttles the deal.
Innovative suppliers, how-ever, are finding effective ways to create consensus in these buying groups. Accom-
plishing all of this requires some novel approaches and a new level of collaboration between sales and marketing:
1 Make content supplier neutral. Mobilizers will re-ject anything that makes them look like shills. To be credible, information on both the problem and the solution should not promote any one supplier or offering, though it’s OK to clarify ele-ments of the problem or the solution that your company is uniquely able to address.
2 Minimize mobilizers’ efforts. Mobilizers will act only if they feel that the per-sonal value of promoting a product or service outweighs the effort of doing so. Ensure that the recommendations in materials are as clear and simple to execute as possible.
Remove technical language, streamline processes, and clarify how much time and information will be required to tailor materials to the mo-bilizers’ organizations.
3 Address knowledge or skill gaps. Mobilizers don’t have the benefit of your sales reps’ experience. Leverage any existing materials that
document your reps’ exper-tise, such as purchase process knowledge, cross-functional perspectives, or persuasive tactics. Where necessary, create new tools by partner-ing with sales to understand common obstacles and easy ways around them. –Excerpted from Harvard Business Review
March 2015
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Page 32 www.foodindustrynews.com Food Industry News® April 2015
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Technology: Does Your Software Adapt to Your NeedsUnlike software that adds changes to try and address the challenges
of food suppliers, Topshelf|DS had the benefit of focusing on the food industry from the start. The company’s founder, Bill Bialy started in the industry at an early age and used his experience and understanding of challenges specific to our industry to develop a complete software solution for food businesses. Today, Topshelf|DS is being used across the US.
“Tracking of individual box catch weights, product age, packer information, COOL information for seafood, product recall, as well as in-house production labeling are necessities for anyone in the food distribution or processing business. Having a solution that puts that information at your fingertips allows a business to effectively manage their inventories and better serve their customers. By building Topshelf|DS from within the industry, they have been able offer a system that meets these challenges yet is easy to use. Topshelf|DS supports small production facilities with one to five users, to full line distributors of over 200 users.”
Offering a customized solution for each customer has also been key to Topshelf|DS’s success.
According to the company’s founder Bill Bialy, “too many products force a company to change the way they work to use their software. Topshelf|DS is designed to be configured to meet different the customer service, production, shipping and facility constraints that are real world challenges for each food business. With that ability, we have been successful in replacing all major software solutions as well as automating companies that have been hanging on to manual processes, and save them thousands and thousands of dollars in the process.” You can see the Topshelf|DS ad in this issue on page 28.
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Food Industry News® April 2015 Page 33Page 30 www.foodindustrynews.com Food Industry News® March 2015
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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Good ArgumentsConflicts arise, and the sim-
plest way to defuse them is to agree to disagree. Is that a cop-out? No; it’s the beginnings of a resolution, it acknowledges mul-tiple ways to see a situation, and arrive at a solution.
If we agreed with everybody, we’d all be a little wrong. Com-promise.
There’s very little difference be-tween supporting and enabling.
Last, put past in it’s place: gone. The past, revisited, is far less perfect than when we lived it. Appreciate, but move on.
For over 30 years Authentic Brands has been carefully cook-ing Italian Beef for many of our ar-eas most well-known foodservice brands. Thanks to increasing de-mand, Authentic Brands listened to their customers and has now made their premium Italian Beef available through Greco & Sons and Quality Foods.Unlike many competitors, they use only USDA Choice beef with gravy made from beef and natural flavors. Three varieties of Italian Beef are available, ranging from an all-natural product to a value added product for more price sen-sitive buyers. If you are interested in sampling their beef, contact them directly. You may see their ad on page 6 of this issue.
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
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Page 34 www.foodindustrynews.com Food Industry News® April 2015
In honor of our May 7th Shmoozefest where we will be having free gift bags for the first 100 ladies in the industry attending our free event, this month I am proudly fea-turing women selling the industry. Above, I am proudly pictured with our friend and reader Angela Roman, second generation owner and partner in The Signature Room located on the 95th floor of the John Han-cock Building in Chicago.
Stephanie Dickson is with McCloud Ser-vices, a locally based firm who is a leader
in integrated pest management so-lutions for the food industry. McCloud’s exper-tise is in serving the entire indus-try, from the sup-ply chain to health care, hotels, res-taurants, country clubs, food pro-cessors, bakeries
and every other segment concerned with pest elimination. Protecting more than half of the largest food related brands in the U.S., McCloud’s highly trained and experienced service specialists and entomologists use an ongoing, flexible approach designed to meet each clients’ specific needs. If you are concerned with quality, value, food safety and preventing issues relating to insects or pests, contact McCloud today. You can see their ad on page 8 of this issue.
Rose Ellen Bucaro is an owner of Leo’s Gluten-Free Pasta, a local company mak-ing fantastic fresh frozen pastas that just happen to be gluten free. When I first tast-ed this product I could not believe it was gluten free. The NFCA research estimates that 18 million Americans have gluten sen-sitivity. Featuring products like Roses can enhance your profits and your image. You can find this company listed in our buyers directories on page 41 of this issue, under Pasta-Gluten Free
To support their commitment to excellence in customer service, Devanco Foods is committed to having friendly, live person-nel answering their telephones rather than machines. Pictured above are “the la-dies of Devanco” their customer service team, Stella Argyropoulos, Elaina Rankin and Tracey Jamieson. These ladies skill-fully listen to each call to help customers with their needs. Devanco’s products are now available through many distributors, wholesale cash and carry outlets and retail grocery stores. The company is celebrating its 21st anniversary.
Marina Elyash Barnett is with The Baking In-stitute, a local wholesale bakery famous for wed-ding cakes and desserts. New from Marina’s com-pany is a line of delicious individually quick fro-
zen gourmet desserts for foodservice and hospitality applications. These products are natural and made with premium ingre-dients. These also help reduce waste and increase consistency. And, since they are made locally, you can be sure they are fresh and up to the high standards your custom-ers have. The Baking Institute is currently seeking distributors to serve their growing list of customers and accounts.
Chef Bianca Vallone is the founder and owner of B’s Sweet Bites based in Des Plaines, Illinois. This retail and wholesale bakery produces a line of natural cakes, pastries and artisan breads, all delivered fresh. Bianca welcomes the opportunity to create specialty and custom items for her wholesale customers, which include coun-try clubs, restaurants and hotels. Bianca says that her formal culinary training has helped her to create exciting flavor combi-nations customers love. B’s Sweet Bites is a cosponsor of our May 7th Shmoozefest. Come sample her items at this upcoming, free event.
Caroline Schutz is a second generation family member in-volved with Consum-ers Packing Company based in Melrose Park, Illinois. This company has a 59 year track re-cord of providing hand cut steaks to inde-pendent steakhouses and chains across the country and around the world. Caroline’s best customers are those concerned with quality, consistency and value which are said to be the company’s hallmarks. The company’s “Commitment to Excellence” goes beyond just customer service, it is the foundation and attitude at Consumers Packing.
Cary Miller Presents People Selling the Industry
april 33-40.indd 34 3/12/15 3:22 PM
Food Industry News® April 2015 Page 35
Marketing and Sales: Our Minds Can Play Dirty Tricks On Us
By John GrahamWe like to think that what we
do is impervious to disruptive forces. Somehow or other, we believe we can beat the odds, that the storm will miss us, it’s others who will be affected, but we’ll be safe. Here are seven dirty tricks our minds play on us, and what we can do about them:
1. Customers for life. No matter what we do, how hard we try, or how much we focus on meeting customer expectations, customers aren’t forever, they have a life expectancy. For one reason or another, they leave and there’s no way to avoid it, no matter what we do.
The idea of “customers for life” dulls to the task of prospecting, or more properly, an active replacement program.
2. Some things just aren’t that important. When a sign for a dry cleaner was going up on a store, a woman rushed up to the company president. “I’ll never go there,” she yelled. “Ten years ago, you people lost my favorite blouse.” It’s a story she has undoubtedly repeated many times.
Bad experiences are indelibly imprinted on customers’ minds, unless we’re sensitive enough to stop and address the complaint quickly to their satisfaction.
3. Falling in love with what we do. We want to keep on doing things our way. Because it seems safer, we reject anything and anyone who challenges it. We never seem to learn that it’s the curious who thrive.
4. Understanding customers. “We know what our customers want. Many of them have been around for years.” Such responses are often rather smug and off-putting, as if you’ve crossed the line, going where you’re not welcome. It’s an attitude in businesses that have been around for years and view themselves as well-oiled machines.
Joseph Jaffe of OnlineSpin notes that start-ups have the advantage because they’re more curious and test new ideas,
which keeps the focus on the customer. When we think we know our customers, this may be a sign that our minds are playing a dirty trick on us.
5. Thinking positively. So, what’s not to like about positive thinking? Just this. “Positive thinking fools our minds into perceiving that we’ve already attained our goal, slackening our readiness to pursue it,” says Gabriele Oettingen, Ph.D., a New York University psychology professor. When it comes to reaching a goal, a better approach combines a positive attitude with recognizing the obstacles that stand in the way of getting there.
6. Doing enough for customers. While the mind may say, “Slow down,” the customers want faster. Overnight delivery doesn’t cut it; free shipping is nearly the norm. The commercial says the quirky ducks pays claims in four days. “Recognition of the status quo in the past and the success we’ve had in the past, is not an entitlement,” says Starbucks’ CEO Howard Schultz.
7. Missed opportunities. Missing the target can be fatal in business. A recent study by Epsilon and The Luxury Institutes found that luxury brands lose 50% of their top customers each year by failing to identify correctly their demographic and economic profile and neglect creating a personalized experience for them.
Hard to believe? Our minds tell us we’re on the right track, that we’ve got a winner, and that we’ve hit a home run. Unfortunately, we don’t even know we’ve been tricked. And it all results in costly and embarrassing missed opportunities. To avoid the dangers of our minds playing dirty tricks on us, it’s better to ask one question before leaping into action: “What could possibly go wrong and what don’t I know for sure?”John Graham of GrahamComm publishes a free monthly eBulletin,
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Page 36 www.foodindustrynews.com Food Industry News® April 2015
Welcomes Back
ShmoozefeSt!Chefs Buyers OperatOrs exChange
thursday May 7, 2015 5 to 8:30 pm
nightclub871 e. algonquin rd, schaumburg, IL
Food • Cash Bar • Free Raffle PrizesWith Our Special Guest Speaker
Marla Topliff, President of Rosati’s Franchise System
NEWSFOOD
INDUSTRY
Since becoming president of Rosati’s Pizza, Marla Topliff has lead Rosati’s Pizza to become included in Entrepre-neur Magazine’s Franchise 500, Top 100 Pizza Companies by Pizza Today and in the Top 300 Franchise System
by Franchise Times. She is Chairman of the National Restaurant Associa-tion’s Pizzeria Council and a member of the International Franchise Associa-tion, where she serves on the member-ship committee. Marla was recently
listed in Franchise Update as one of the Top 24 Leading Women in Franchis-ing for 2014 and has been featured in numerous publications like Entrepre-neur Magazine, The Suit Magazine, and Chain Pulse Magazine.
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Food Industry News® April 2015 Page 37
Ask yourself: Who has the problem your business solves? Who wants what you sell? How well do you define these people and distinguish them from the rest of the world? How well do you know them? How are your present or intended customers ide-ally suited as customers? That’s strategizing, and it is key to your successful growth.
Strategy is focus. It’s what you don’t do. It’s who isn’t in your target market, and what your business doesn’t offer. It’s a lot like sculpture, in which do-ing everything for everybody is the original block of marble and a focused and effective strategy is the finished statue.
Your business offering has to match the needs and wants of your target market. The more it sets itself apart by focusing on specific factors, match-ing its offering to the market, the better.
But, for most of us business owners, focus is re-ally hard because it means saying no. We want to do everything and please everybody. Trying to please everybody is a key to failure, not success.
Get the word out about who you are and what you do that is unique; it doesn’t have to be a massive ac-complishment, just an arrow pointing to something worth telling customers about.
Tell the story about the search that customers did and path they took to purchase from you. Your business might have more than a single story. You don’t need to have just one, but more than two or three won’t work because you lose focus and get diminishing returns.
Use your strategic story to drive specific business decisions on pricing, product configuration and
marketing messages and media. For example:The ketchup company can redesign its packaging
to make its healthy organic claims stand out better on the store shelf. It can make sure its higher pric-ing reinforces its positioning on quality. It can look for new cold-press technology to appeal to more high-end buyers.
The restaurant owner can use the story of a date night to revise its listings on Yelp and Google to highlight quality and service. It can use the story of how John and Mary’s search for a restaurant beefed up its website, making sure it’s responsive to mo-bile devices and has a menu accessible and opti-mized for mobile use. You can resist the temptation to lower prices or offer 2-for-1 specials if you have a great and simple story that will drive up your value.
Last, you need to embrace advertising in print as well as social media. If stories include how custom-ers find them, the restaurant and the entertainment venue are probably especially sensitive to reviews, Facebook, Twitter and articles. And the food prod-uct company should be posting and tweeting the kind of content that would trigger sales with their target market. 3
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Page 38 www.foodindustrynews.com Food Industry News® April 2015
Starting Wednesday, April 1, Stretch Bar & Grill in Wrigleyville will open seven days a week. Cur-rent specials include $48 Import Troughs (12 beers), a $20 after work meal deal on Fridays and more. Specials include:$15 Domestic buckets, $18 Im-port buckets, $36 Domestic Trough, $48 Import Trough and you can add select appetizers for $5Fridays offer After Work Meal Deals from 6 p.m. to 10 p.m. There’s a 50 percent off for all industry employees, too. The Stretch Bar and Grill is located at 3485 N. Clark Street, Chicago. Their list of specials is available online: www.thestretchchicago.com
17TH INTERNATIONAL CIA CONFERENCE & FESTIVAL
THE CULINARY INSTITUTE OF AMERICA, April 22-24, 2015
The Culinary Institute of America at Greystone; Napa Valley, CA
In this 17th edition of The Culi-nary Institute of America’s Worlds of Flavor® International Conference & Festival, attendees will meet the guardians of traditions as diverse as street foods and noodle bars, monastic vegetarian flavors, and the ethereal food experiences of Kyoto’s kaiseki and the Thai royal court, along with the most accom-plished chefs and innovators from urban Asia. Guests will immerse themselves in cuisines from China to India, Indonesia to Japan, Ko-rea to Thailand, Singapore to Viet-nam, and their booming hospitality scene, Asia’s quick-serve equivalent of the “dollar meal,” world-class tasting menu experiences, and ele-ments of food design.
For further reading, see worldsoffl avor.com
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Stoelting’s New Beverage Dispensers Stoelting, debuted its latest frozen uncarbonated
beverage dispensers at the 2015 North American Foodservice Equipment Manufacturers Show in Ana-heim, Calif., Feb. 19-21.
The sleek modern style and small footprint of the newest dispensers in the Stoelting frozen bever-age line are eye-catching and save valuable counter space. Additionally, they produce virtually no noise and have a high-capacity refrigeration system that allows for quick recovery, ideal for bars and restau-rants.
Configurable for a wide assortment of beverages, including margaritas, slushes, coffee drinks, and dairy-based products, these user-friendly dispensers are easy to clean and feature a push/pull, self-clos-ing handle that allows for flexible operation while dispensing product. The dispensers also come with an optional autofill feature.
Stoelting’s two new dispensers are the same foot-print and differ in capacity. The A118 model can produce 32, 32-ounce pitchers in an hour, while the D118 model can produce 60, 32-ounce pitchers in the same length of time. These items are distributed by Kool Technologies. You can see their ad on page 33 of this issue.
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June 8 – 11, 2015 I McCormick Place (South Hall) I Chicago, IL USA
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Page 40 www.foodindustrynews.com Food Industry News® April 2015
ATM Placements in Qualified LocationsMeirtran is a provider
of more than 750 ATMs in northern Illinois,
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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
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ATM Placements in Qualified Locations
Meirtran is a provid-er of more than 750 ATMs in northern
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In addition to stand alone units, we also sell and
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Call Mike Boyd, President:
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FOOD INDUSTRY NEWS
Burger King has launched a new mo-bile ordering tool powered by Opentabs that allows consum-ers to order and pay for their food us-ing the quickservice chain’s mobile appli-cation. The service will also include a timer to alert custom-ers when their order is ready. Burger King has introduced the mobile ordering fea-ture at 10 stores in Germany. – mobilecommercedaily.
com Omaha Steaks an-nounced that it is en-tering into an exclu-sive partnership with The Chef’s Garden, a world renowned family farm opera-tion based in Hu-ron, Ohio, to market a new line of fresh vegetables. – omahasteaks.com Campbell Soup will cut costs and reorga-nize its operations, eliminating some management posi-tions and changing its approach to bud-geting in an effort to save the company $200 million annu-ally. The plan will be implemented by the company over the next few years and represents the most aggressive reorga-nization in a gen-eration. – The Wall Street Journal
Jersey Mike’s should reach the 1,000 unit mark in 2015. The sub shop is set to open 220 new stores in 2015. Einstein Bros. Bagels intends to shutter 39 res-taurants across the
country due to slow sales. “The company will continue to fo-cus on its high-per-forming restaurants to ensure the future growth and success of the business,” said the company, which operates about 600 restaurants nation-wide. – Chicago Tribune Atlan-ta restaurateur Ford Fry has created an in-house education program designed to help his eateries hire, train and retain top employees. Turnover at restaurants nation-wide averaged 63% in 2013, said Fry’s COO and partner Toby Franklin, whose goal is to reduce the com-pany’s attrition rate from 43% to below 20%. – restaurant-hospitality.com
Darden Restaurants Inc. said it is giving interim CEO Gene Lee a permanent title, as this respected execu-tive took the reigns during a trying time in the company’s his-tory. – Adapted from nrn.com
National News
Native Foods Café, the Chicago-based fast-casual concept with an entirely plant-based menu was born in Southern California, where non-meat-eaters thrive. But it’s proven itself in the Midwest, East Coast, in the Washington, D.C. area, setting the stage for national expansion. Eighty percent of customers aren’t even vegetarian or vegan. The aver-age transaction is about $14.75, and most items on the menu are under $10.
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How To Analyze Your Business’ Strength
Whether a company is long established or new, a key strategic issue is its competitive advantage, the factor that gives it an edge over its competitors. The only way to establish, understand, and protect competitive advantage is to study the competition. Ray Kroc, the father of Mc-Donalds, reportedly said to rummage competitors’ trash. But there’s a range of better tools to help compa-nies to understand them-selves, their markets, and their competition.
SWOT analysis helps a company analyze its posi-tion by focusing on key in-ternal factors, such as:Strengths (S)Weaknesses (W)...and key external factors, such as:Opportunities (O)Threats (T)
When well-executed, a SWOT analysis should in-form strategic planning and decision-making. It allows a company to identify what it does better than rivals (or vice versa), what changes it may need to make to mini-mize threats, and what op-portunities may give the company competitive ad-vantage. The key to strategic fit is to make sure that the company’s internal and ex-ternal environments match: its internal strengths must be aligned with the exter-nal opportunities. Any in-ternal weaknesses should be addressed so as to mini-mize the extent of external threat. When undertaking a SWOT analysis, the views of staff and even customers can be included— it should provide an opportunity to solicit views from all stake-holders. The greater the number of views included, the deeper the analysis and the more useful the find-ings.
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Food Industry News® April 2015 Page 41
ACCOUNTANTS BDO (Formerly SS&G)..........................................847-824-4006 Baker Tilly .............................................................312-729-8100 ADVERTISING Food Industry News ..............................................847-699-3300 AIR FILTERS-SALES & SERVICE Averus ...................................................................800-393-8287 Olympia Maintenance ...........................................708-344-0344 ALARM SYSTEMS Keyth Security Technologies .................................847-433-0000 ARCHITECTS Dearborn Architects ..............................................312-939-3838 Sarfatty Associates ...............................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA ......................... Page 35 ....630-954-1244 ASSOCIATIONS Illinois Restaurant Association ........... Page 32 ....312-787-4000 ATM MACHINES Meirtran ATM ...................................... Page 40 ....800-382-5737 ATTORNEYS 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 04 ....312-666-0400 BAKERS-WHOLESALE Gerhard’s European Desserts ........... Page 35 ....847-234-0023 Gonnella Baking Co ........................... Page 37 ....312-733-2020 IL Mulino di Valenzano Bakery ............Page 11 ....773-934-1625 Zapp’s Dancing Grains ...................... Page 37 ....847-834-0479 JR Dessert Bakery ................................................773-465-6733 Milano Baking .....................................................800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist............... Page 16 ....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 26 ....800-933-2500 BAKLAVA Libanais Sweets ....................................................847-329-5060 BANKING Ridgestone Bank................................ Page 21 ....847-805-9520 BANNERS & POSTERS Accurate Printing...................................................708-824-0058 BAR & NIGHTCLUB SECURITY Extrity LLC ......................................... Page 17 ....773-501-3203 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ......................847-705-6619 BAR STOOLS Chicago Booth ................................... Page 19 ....773-378-8400 Richardson Seating-Fse. Division .........................312-829-4040 Waco Manufacturing .............................................312-733-0054 BAR SUPPLIES Ramar Supply Co............................... Page 23 ....708-233-0808 BASSET TRAINER CERTIFICATION CPB Consulting.....................................................877-884-0277 BATCH FREEZERS Kool Technologies .............................. Page 33 ....630-483-2256 BEER DISTRIBUTORS Chicago Beverage Systems............... Page 02 ....773-826-4100 Louis Glunz Beer ............................... Page 25 ....847-676-9500
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 07 ....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 ......................... Page 03 ....800-767-5352 CONSULTING & DESIGN A D E Foodservice Equipment ..............................630-628-0811 CORNED BEEF-FRESH Vienna Beef ....................................... Page 21 ....773-278-7800 XL Corned Beef ....................................................312-666-2535 CORPORATE GIFTS Vienna Beef ....................................... Page 21 ....773-278-7800 CUSTOM PLASTIC CUPS J & C Enterprises ..................................................708-476-5523 DAIRY-PRODUCTS Instantwhip Chicago........................... Page 26 ....800-933-2500 Quay Corp.......................................... Page 22 ....847-676-4233 DECOR & DESIGN Zap Props .......................................... Page 14 ....773-376-2278 DELIVERY SERVICE Chicago Messenger Service .............. Page 24 ....312-666-6800 DELIVERY-VEHICLES DCI Central ........................................ Page 19 ....800-468-7478 DESSERTS Algelato Chicago ................................ Page 30 ....847-455-5355 Gerhard’s European Desserts ........... Page 35 ....847-234-0023 Eli’s Cheesecakes .................................................773-736-3417 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 DISPOSABLES Quill.com ............................................ Page 09 ....847-876-4115 DISTRIBUTOR SALES REPS Jeff Goworowski .................................................... 312-738-1111 DUCT CLEANING Enviromatic Corp of America ............. Page 23 ....847-729-8000 Averus ...................................................................800-393-8287 Olympia Maintenance ...........................................708-344-0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical........... Page 26 ....847-381-0448 ENERGY BROKER (ELECTRIC & GAS) LessThanComEd.com ..........................................847-846-9823 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS......................................... Page 28 ....770-883-7441 ETHNIC FOODS Kikkoman Sales USA ......................... Page 35 ....630-954-1244 FACILITY MAINTENANCE CLM Midwest ..................................... Page 12 ....708-456-7777 FAUCETS Faucet Shoppe The ........................... Page 31 ....773-478-3890 FILTERS-EXHAUST SYSTEMS Averus ...................................................................800-393-8287 Olympia Maintenance ...........................................708-344-0344
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 04 ....847-827-1188 FLOORS-SALES & REPAIRS Customcrete LLC ..................................................847-651-9699 FOOD BROKERS Lazza Food Service Brokerage.............................847-322-8893 FOOD DISTRIBUTORS Devanco Foods .................................. Page 20 ....847-228-7070 Tec Foods Inc..................................... Page 07 ....773-638-5310 Anichini Brothers ...................................................312-644-8004 Artisan Specialty Foods ........................................708-762-5238 Christ Panos Foods ..............................................312-421-6100 Kingdom Farms.....................................................312-226-4456 Kronos Foods........................................................800-621-0099 Market Produce.....................................................312-666-3106 FOOD EQUIPMENT Bob King Auctions .............................. Page 40 ....847-458-0500 Gold Medal Products ......................... Page 03 ....800-767-5352 FOOD PRODUCTS Mame’s Burrito’s ................................ Page 19 ....303-722-7222 Tec Foods Inc..................................... Page 07 ....773-638-5310 GFS Marketplace ..................................................800-968-6361 Grecian Delight .....................................................847-364-1010 Riverside Foods ....................................................800-678-4511 Soupbase.com ......................................................216-381-9916 FOOD PRODUCTS-PREPARED Captain Ken’s Foods .......................... Page 29 ....800-510-3811 FOOD SAFETY TRAINING Northland Laboratories ...................... Page 32 ....800-261-7465 Food Industry Training ..........................................630-690-3818 FOOD-DISTRIBUTION SOFTWARE TopshelfDS......................................... Page 28 ....770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS......................................... Page 28 ....770-883-7441 FOODSERVICE EQUIPMENT Leach Food Equipment Dist............... Page 16 ....815-712-7707 March Quality Used & New Equip...... Page 15 ....800-210-5895 Zepole Restaurant Supply ................. Page 10 ....630-783-1239 Losurdo Inc ...........................................................630-833-2828 Thunderbird Food Machinery ................................866-451-1668 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ..................... Page 14 ....888-908-5600 Mackay Heating & Mechanical........... Page 26 ....847-381-0448 Bake Tech .............................................................847-357-9303 Cobblestone Ovens ..............................................847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ..............................630-628-0811 Losurdo Inc ...........................................................630-833-2828 Sarfatty Associates ...............................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ..................... Page 14 ....888-908-5600 Cobblestone Ovens ..............................................847-635-0172
FOODSERVICE-SUPPLIES Ramar Supply Co............................... Page 23 ....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 FRENCH FRIES Cavendish Farms ..................................................847-729-5255 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 30 ....847-455-5355 Palazzolo’s Artisan Dairy ................... Page 27 . 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies .............................. Page 33 ....630-483-2256 Palazzolo’s Artisan Dairy ................... Page 27 . 800-4GE-LATO GIARDINERA V Formusa Company ............................................312-421-0485 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical........... Page 26 ....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 Mahoney Environmental .......................................800-892-9392 GREASE TRAP PUMPING SERVICE Tierra Environmental .......................... Page 17 ....888-551-1998 Hopkins Grease Company ....................................877-404-7327 Kaluzny Bros Inc ...................................................815-744-1453 GREASE TRAPS SERVICE & CONSULTING Mahoney Environmental .......................................800-892-9392 GREASE-EXHAUST CLEANING Enviromatic Corp of America ............. Page 23 ....847-729-8000 Averus ...................................................................800-393-8287 Olympia Maintenance ...........................................708-344-0344 GREEK FOOD PRODUCTS Olympia Foods ................................... Page 31 ....773-735-2250 Kronos Foods........................................................800-621-0099 GYROS Devanco Foods .................................. Page 20 ....847-228-7070 Olympia Foods ................................... Page 31 ....773-735-2250 Kronos Foods........................................................800-621-0099 H/R-HUMAN RESOURCE SERVICES Benefi tMall ............................................................630-320-1417 HAMBURGER PATTY MANUFACTURER Devanco Foods .................................. Page 20 ....847-228-7070 HAMBURGERS -FRESH & FROZEN Allen Brothers 1893 ........................... Page 03 ....773-890-5100 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical........... Page 26 ....847-381-0448 Mechanical 24 .......................................................847-987-9738 HOOD & EXHAUST-CLEANING Enviromatic Corp of America ............. Page 23 ....847-729-8000 Automated Cleaning (Foster & Son) ....................708-233-9505 Averus ...................................................................800-393-8287 Olympia Maintenance ...........................................708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ...................................312-666-5222
DIRECTORY
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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 02 ....773-826-4100
Kool Technologies .............................. Page 33 ....630-483-2256
To be included in our monthly DIRECTORY OF
SERVICES, Please call:
847-699-3300 or visit our website:
foodindustrynews.com
april 41-48.indd 43 3/12/15 8:40 AM
Page 44 TO PLACE CLASSIFIEDS, CALL 847-699-3300 Food Industry News® April 2015
MEMBER: CRBAMEMBER: CRBA
CLASSIFIEDS
NEW LISTINGS
Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661
Chicago’s Premier Hospitality Real Estate Brokers
Kudan Group
West Loop - 130 S. Green St. - Karyn’s on GreenHighly acclaimed restaurant & bar with an open floor plan, patio seating, large kitchen and a mezzanine. Upstairs level is an additional 750 SF with a second full bar, storage and office. Size: ~3,737 SF Current Base Rent: $9,583.82 Price: $174,500 (Bus.) Agent: Scott/Jerrod
Reduced
Price!
FEATURED LISTINGS
Dunning - 7051-7059 W. Addison St. Corner, multi-tenant redevelopment opportunity near the O’Hare corridor. Two buildings for sale separately or together. One building dedicated to warehouse the other to retail.Size: ~13,400 SF on ~13,784 SF Lot Price: $700K (Real Estate) Agent: Adam
River West - 833 W. Chicago Ave. - Thalia Spice Outstanding multi-level restaurant with exposed brick and beamed ceilings. Private dining area allows for intimate seating or large private events. Outdoor seasonal seating available.Size: ~2,600 SF Current Base Rent: $5,000 Price: $149,900 (Business) Agent: Jarrett
For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today.
Glencoe - 667 Vernon Ave. - Dewey’s Beautifully built-out, turn-key opportunity. Currently operating as a quick-service restaurant serving alcohol. Fully-fixtured kitchen with newly built-out dining area. All FF&E is included.Size: ~1,980 SF Rental Rate: $3,700/Mo. (NNN) Price: $150K (Buss.) Agent: Jerrod/KristenLogan Square - Confidential Code #1038Large open floor restaurant/bar on Milwaukee Avenue. Restaurant features high ceilings, mezzanine (~1,000 SF) and two bars on two levels. High occupancy. Size: ~5,000 SF Rental Rate: $4,500/Mo. (Gross) Price: $249K (Business) Agent: Juan Carlos
Lincoln Square/Roscoe Village - 4647 N. Lincoln Ave./2015 W. Roscoe St.Two specialty sandwich shops for sale. All FF&E is included. Contact agent Jerrod Rosen.4647 N. Lincoln - Size: ~3,000 SF Rental Rate: $4,000/Mo. (Net) Price: $115K (Bus.) 2015 W. Roscoe - Size: ~1,500 SF Rental Rate: $2,195/Mo. (Mo. Gross) Price: $40K (Bus.)
Lincoln Square/Roscoe Village - 4647 N. Lincoln Ave./2015 W. Roscoe St.Two specialty sandwich shops for sale. All FF&E is included. Contact agent Jerrod Rosen.4647 N. Lincoln - Size: ~3,000 SF Rental Rate: $4,000/Mo. (Net) Price: $115K (Bus.) 2015 W. Roscoe - Size: ~1,500 SF Rental Rate: $2,195/Mo. (Mo. Gross) Price: $40K (Bus.)
River North - Confidential Code #1037Great opportunity to own a River North nightclub, restaurant and bar with rare licenses for sale. Incldues fully-finished basement with additional dining, bar, kitchen and bathrooms.Size: ~5,250 SF Rental Rate: $32/SF (NNN) Price: $995K (Business) Agent: Juan Carlos
Albany Park - 4651-4653 N. Kedzie Ave. Real estate opportunity consisting of a single-story, fully-equipped restaurant (~3,000 SF). Double parking lot can be used for expansion or development. Size: ~9,305 SF (Land) ~3,080 SF (Bldg.) Price: $785K (RE + Business Assets) Agent: Jarrett
Albany Park - 4651-4653 N. Kedzie Ave. Real estate opportunity consisting of a single-story, fully-equipped restaurant (~3,000 SF). Double parking lot can be used for expansion or development. Size: ~9,305 SF (Land) ~3,080 SF (Bldg.) Price: $785K (RE + Business Assets) Agent: Jarrett
312.575.0480www.kudangroup.com
twitter.com/RestaurantRE
Avondale- 3182 N. Elston Ave. Storefront available for lease on six corners next to Restaurant Traspasada at a highly traveled intersection. Open floor plan with 12 ft ceiling. Ideal for any retail or restaurant use. Size: 2,350 SF Rental Rate: $15/SF (Net) Tax/Insurance: $2/SF Agent: Scott
River North - 749 N. Clark St. - J. Rocco’sNewly renovated, two story restaurant. Full/finished basement includes 2nd hood and additional prep area ideal for catering. Licenses include Incidental Liquor & Retail Food. Size: ~2,250 SF (1st Floor/2nd Floor/Basement Each) Price: $149,500 (Business) Agent: Scott
Printer’s Row - Confidential #659Established restaurant with outdoor patio and tavern license. Occupancy of 240+. Several special event rooms. Strong foot traffic and demographics. Divisible to 2,400 SF.Size: ~4,800 SF Rental Rate: $28/SF Net Price: $249K (Business) Agent: Jarrett
Andersonville - Confidential #663Fully-fixtured, established restaurant/bar with real estate. Tavern, Late Hour, Beer Garden, Outdoor Patio and Retail Food Licenses included. Occupancy of 300+. Size: 5,950 SF (Bldg.) 6,876 SF (Lot) Price: $1,550,000 (Business & Real Estate) Agent: Jarrett
PONTARELLI ASSOCIATESReal Estate Services
Restaurant Brokerage DivisionVince Ferraro
NORTH SHOREEstablished over 25 years, this Bistro is the recipient of numerous awards, top ratings and rave reviews. The intimate dining room
seats 50 plus 30 seats on the comfortable patio. The kitchen is a chef’s delight: fully fi xtured yet compact. Health Dept. rates 100! Verifi able, profi table fi nances.
Patrons include many famous Chicagoland “names” and celebrities. Venue is perfect for aspiring Chef/GM!
Business, FF&E @ $249K
FAMILY DINERCall! Affl uent NW Chicago. Corner. Stoplight. Parking. Established 40 years. New remodel. Pristine. Seats 88.
Great lease w/ 3 renewal options for a long term. BIZ, FF&E @ $149K
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!!
CAFÉCurrently serving Indian cuisine, this beautiful café style
restaurant is located in a newer strip mall with plenty of parking. Seats 50+. Buffet lunch with full-service lot 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!!
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.
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
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
FAST FOODStoplight corner in near West suburb. Established 15 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!
HOT DOG!Just listed. 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.
2731 W. Touhy Ave. Chicago, Illinois 60645THINKING OF BUYING OR SELLING?Please Call (773) 743-2100 or Email [email protected]
Peter J. Poulopoulos, MBA
BREAKFAST-LUNCH Free Standing - Business Only (With Property $350,000) $150,000 BREAKFAST-LUNCH Free Standing - Business Only (With Property $795,000) $350,000 DEVELOPMENT SITE 37,500 sq. ft. - Busy Main Street - (25,000 sq. ft. $450K) $790,000 FAST FOOD Free Standing - Corner - Excellent Traffi c Pattern - Since 1964 $130,000 FAST FOOD Established, Respected, Profi table with Same Owner for 30 Years $215,000 FAST FOOD With Property - Free Standing - 34 Years With Same Owners! $290,000 FAST FOOD New Fixtures and Equipment - Small but Great! $69,000 PIZZA With Property - Free Standing - Business Only? Let’s Talk $275,000 RESTAURANT Free Standing Corner -Partnership Challenges $345,000 RESTAURANT Free Standing - Corner - 1 Owner for 30 Years $590,000 RESTAURANT With Property - Same Owner 40 Years - (Business Only $170,000) $650,000 RESTAURANT With Property - Bar - (Business only $345,000) $1,625,000 RESTAURANT GREEK Greek Town - 3-Story with Land Across it - A Very Great Deal! $5,750,000 RESTAURANT ITALIAN With Property - Bar - Profi table - Well Known $995,000 RESTAURANT MEXICAN Fully Equipped, Ready to Go; Are You Ready? Just Pay Rent $1 SPORTS BAR With Property - Plus Rental - Owner Retiring After 29 Years $329,000 SPORTS BAR Sports Bar With Property - 1.3 Acres - 18,000 Sq. Ft. Strip Mall $995,000 SPORTS BAR With Property -1.5 Acres, An Unbelievable Deal! $1,800,000 SPORTS BAR Restaurant - Pizza on 3.5 Acres Property $2,250,000
Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
GREAT BUSINESS OPPORTUNITIES, ETC.
Moreover, call us at (773) 743-2100 for:1) Property Management, 2) FREE Market Evaluation of your
business, 3) FREE FARMERSTM insurance quote
Contact Tom Trainatom@eatz-associates.com1-847-651-3834www.eatz-associates.com
Gourmet Burger and Hot Dog Place – Near Skokie
• Opened May 2014 • Rent $1,200• Asking $39,500 Owner Financing
Independent Deli located in an offi ce building – NW Subs
• Sales $118k• Rent $10/mth• Asking $39k
Local Sub Franchise – Madison WI• Sales 600k• Rent $6,400• Asking $99k
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.
CHICAGO NORTH-BUCKTOWNOn North AvenueTurn-key 1,000 SF, very well established caféSelling business only. Call for additional information
CHICAGO NORTH - LAKEVIEW Turn-key fully equipped 2,200 SF plus full basement. Selling business only. Call for more information.
SOUTHWEST SUBURBS - MOKENAIconic 10,000 SF sports bar Established for 20 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
Western Suburbs-RiversideOn Harlem AvenueCorner turn-key restaurant Seats 150 – parks 30Selling Real Estate, Fixtures & Equipment
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.
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Page 46 TO PLACE CLASSIFIEDS, CALL 847-699-3300 Food Industry News® April 2015
Thinking of Buying or Selling?Call John Moauro!
Ambassador9999 West 143rd StreetOrland Park, IL 60462
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.
PORTER HOUSE PROPERTIES“a cut above”
FOR SALE!Stickney, IL Restaurant/PizzaWith Real Estate $750,000
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
Are you ready to get out of the kitchen and start your new career in sales? Do you have a passion for people
and providing outstanding customer experiences?
We have a unique opportunity for a high energy, highly motivated individual.
Allen Brothers 1893, LLC is adding a new sales position. This person will report directly to The Vice President of
Sales and will be mentored to become the next world class sales associate.
Salary plus commission will make this a highly desirable position. 401k, medical & dental insurance along with
OPPORTUNITY!THIS IS THE OLDEST OF THE ORIGINAL *NICKEYS*.50 YEARS IN BUSINESS.FREE STANDING BUILDING PLUS REAR STORAGE BUILDING IN A 50x125 LOT WITH PARKING!! COMPLETELY REDONE EXCEPT THE WALLS IN 2013, OVER $200,000 SPENT. 16 FT. HOOD FRONT @ 10 FT. HOOD IN BACK!! MORE PROPERTY AVAILABLE FOR DEVELOPMENT!! YOUR RETIREMENT IS HERE!! ASKING $399.000. HURRY WITH AN OFFER!! GOLDEN CENTER REALTY INC. THANOS (TOM) MAKRIS cell# 708-296-5500
7509 W. 63rd Street, Summit IL.
Swanson’s Beverly Ritz Catering and Deli have been servicing the Beverly neighborhood since 1959. Business occupies main level, which includes full kitchen, walk-in coolers, display cases, service stations and seating for 22 plus basement stor-age. 2nd fl oor features a spacious 2 bedroom apt. Great opportunity for an experi-enced food service buyer to step into a thriving well-known and well respected business. For additional information, contact Nancy Hotchkiss or Bill Biros at 708-237-7711
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
Project Manager - MPM Food Equipment GroupMPM seeks a project manager with food equipment industry experience, profi ciency in
AutoQuotes. MPM is a leading equipment and design services provider, located in Wheeling, IL.• Must have AutoQuotes, food equipment industry, MS Offi ce experience• Must be able to interpret and do a complete take-off of blueprints, fi xture plans and CAD drawings.• Coordinate projects from planning through delivery• Project management, resource allocation, estimating, and support• Work with customers, equipment dealers, designers and contractors• Coordinate project team for budget, schedule, specifi cations• Purchase orders, change orders, sub-contracts, progress reports• Three to fi ve years relevant experience• Ability to travel up to 30%
Email resume in Word to [email protected] to: MPM Project Manager, 236 Egidi Dr., Wheeling, IL 60090
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Wrapped With YOUR Information & Logo For No Charge*!
+$650 value in exchange for Roesch advertising on door. ++ Based on 2013 sales.
200 W. Grand Ave.In Elmhurst
630-834-8000www.roeschchryslerjeepdodge.com
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FOOD INDUSTRY NEWSMEMBER: CRBA
Food Industry News® April 2015 Page 47
Attention Suppliers:Mail your brochure to 50 new, qualifi ed food
businesses each month for only $1 per piece!✽ New Owners
✽ Units Changing Hands✽ New Chefs
✽ Units Remodeling✽ Operations Adding Locations
✽ New Incorporations✽ Select Liquor License Applicants
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
Restaurant and BarFully furnished and equipped restaurant/sports bar on busy IL Route 71 in-townOswego. 6,500 +/- sf building on 1.15acre lot. Building has seating for approx.150 in the dining area and bar, plus abanquet hall in the rear of the buildingwith its own, separate entrance.Great visibility, easy access in abusiness-friendly village!
