The final issue of Food Industry News... for 2014! Foodservice, catering, liquor, classifieds, a directory of services and 48 pages of ads that you need to know about!
Renovated Underground Club Debuts Dec. 31st with New Year’s Party � e Chicago Reader calls this
“the best place to be when the ball drops.” � e Kiss Kiss Caba-ret proudly presents their Annu-al New Year’s Eve Hullabaloo 2014 in the newly-expanded Uptown Underground at 4707 N Broadway. Former incarna-tions of the underground space included a reggae club, a disco, and a history colorfully packed with Capone-era hoods, famous stars and a legendary escape route for “boys on the lam.”
Kiss Kiss Cabaret’s “First Night” Performance in their newly renovated space is one of the newest stars for Alder-man James Cappelman’s ag-gressive renovation of Chicago’s Uptown area. � e revitalized uptown area, home to the Ara-gon � eater, Uptown � eater, Riviera � eater, and Green Mill will feature more parking, better shopping and live enter-tainment venues to rival any-thing in the Loop. � e Uptown
Underground o� cially opens January 1, 2015.
� e New Year’s Eve Hullaba-loo includes a red carpet wel-come, cocktail reception, mid-night champagne toast, dessert bu� et, party paraphernalia and dancing until 2am along with a full two-hour show featur-ing the Kiss Kiss Coquettes at 10pm on the Moon Room Mainstage. Standard and VIP tickets available from: http://uptownunderground.tix.com
Five Chicago restaurant industry leaders were honored as induct-ees into the Ninth Annual Chefs Hall of Fame by the Chicago Culinary Museum: Chef Stephanie Izard for Chef of the Year, Chef Gale Gand for Pastry Chef of the Year, Chef Michael Kornick for Legendary Chef, Phil Stefani as Industry Leader, and Larry Levy as Industry Legend. Mayor Rahm Emanuel has also proclaimed it will be “Chef Stephanie Izard Day in Chicago.” � e event was held at Castle, 23 North Dearborn.
Above: The partying gets crazy at the Annual New Year’s Eve Hullaba-loo. The live venue expanded after a four-year run to Chicago’s reno-vated Uptown corridor.Left: Design plans for the new Up-town Underground’s Moon Room Stage, 4707 N Broadway.
Food Industry News Issue 12, December 2014 (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.
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Food is your reputation. Your livelihood. Your passion.
Keep Holiday Bars Busy with Affordable Small Plates
Restaurants around the country are hoping to lure budget-conscious consumers with expand-ed bar menus that include delicious snacks and
cocktails at a fraction of the price of a normal dinner. Oceana in New York City added a lounge to its dining room that serves Chinese steamed buns, fish tacos and calamari, resulting in a 20% revenue increase in just two years.
– Adapted from Restaurant-Hospitality.com
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CONTACT TIM MCGRAIL AT 773-893-2319 TO SET UP A MEETING
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Dining With Ms. X December 2014
Bon Bon SandWicHES 2333 W. north ave. cHicaGo, il 773-278-5800. This is a small place with a few tables. Choose between carry out or dine in. I tried their Korean wings which were sweet & spicy served with brown rice. Then I tried the Korean beef bowl which was marinated beef served over rice and a cup of miso soup comes with it. They also are known for their Vietnamese sandwiches which are served on a toasted baguette
BluEBErrY FiEld pancakE HouSE & rEStaurant 558 E. 162ndSoutH Holland, il. 708-225-1982. They are open Monday –Saturday from 6:00 am -3:00 pm and Sunday from 8:00 am - 3:00pm serving breakfast & lunch. They offer omelets, skillets, pancakes, waffles, biscuits and gravy, breakfast sandwiches and the list goes on. I had the Eggs Benedict. They also offer a full menu of salads, wraps, burgers and sandwiches. Great food and great staff!
ciBo racconto 10441 touhy roSEmont, il 847-699-2020. Authentic, delicious Italian cuisine served in a casual setting that’s brought to your table.They have sandwiches, salads, pasta and pizza. We ordered a Sicil-ian style pizza; I loved the crust and an order of Rigatoni Primavera and a side of spinach. I had plenty of leftovers. Prices can’t be beat!
dEErFiEldS BakErY 813 n. Waukegan dEErFiEld, il 847-520-0068. Full service bakery. I discovered something new here. They have a cake called the “Queen Elizabeth Cake” which was made for the Queen when she visited Chicago in 1959. This cake is simply delicious, it is a yellow cake filled with strawberries, Bavarian cream and sliced bananas and they put lady fingers around the outside. There wasn’t a crumb of cake leftover when it was served at the party I attended. Call ahead to reserve one.
FoGo’S pEri pEri 4915 oakton SkokiE, il 847-675-5000. This is a fast casual spot offering fresh marinated chicken, flame grilled with an amaz-ing peri peri “chile” seasoning. I love spicy so I ordered my chicken with extra hot spice. Wow! It had so much flavor. I got a bowl of their rice too, which complemented the spice of the meal. Other selections include sand-wiches, veggie burgers, paneerr rice, and chicken chunks with spicy rice.
J.p. GraZiano GrocErY co., inc.901 W. randolph cHicaGo, il 312-666-4587. This neighborhood staple has been around since 1937. Italian gro-cery store and sub shop. The friendliest people work here. They make amazing sub sandwiches, prepared fresh while you wait. The Italian sub was my favorite with salami, hot capicola, provolone, lettuce, tomato & red wine vinegar. Pick up some groceries too; they have a nice selection of olive oils, olives and cheeses.
lorEtta’S BakE SHop and caFÉ 939 W. randolph cHicaGo, il 312-243-3959. Nice selection of fresh baked goods which change daily. They offer, brownies, pies, cookies and make their own version of pop tarts. These light pastries are filled with raspberry or apricot. They also have salads, sandwiches and baked vegetable empanadas.
pat’S piZZEria 628 S. clark cHicaGo, il 312-427-2320. I called it in and had terrific service from phone to the delivery man. I enjoyed some of the thin cheese pizza; it was called an upside down pizza because it had crust then cheese then sauce. Other specialties include sandwiches, pasta, chicken parmigiana and chicken Vesuvio. Try some of their sides too; they have Vesuvio potatoes, meatballs and Italian sausage.
SnappY moBilE 3960 W. irving park cHicaGo, il 773-463-4181. This is a one stop shop. It’s four places under one roof. You can fill your car up with gas; pick up some water, chips and candy. Pick up a sandwich from Subway and you can even get a coffee or some donuts because they have a Dunkin Donuts in there too. It is so convenient.
chicago’s alinea restaurant named #1 in u.S.Travel site, TripAdvisor® announced
its annual Travelers’ Choice™ awards for restaurants across the globe. In total, 353 fine dining restaurant winners were identified, including the top 25 in the world and dedicated lists for Asia, Cana-da, China, Europe, India, South America, South Pacific, the U.K. and the U.S.
Travelers’ Choice awards honor top travel spots worldwide based on the mil-lions of valuable reviews and opinions from TripAdvisor travelers.
Award winners were determined us-ing an algorithm that took into account the quantity and quality of reviews for restaurants worldwide, gathered over a 12-month period.
Top 10 Travelers’ Choice Restaurants in the U.S.1. Alinea, Chicago, Illinois2. Eleven Madison Park, New York City, New York3. Restaurant Gary Danko, San Francisco, California4. Halls Chophouse, Charleston, South Carolina5. Victoria & Albert’s, Orlando, Florida6. Uchi, Austin, Texas7. Bouley, New York City, New York8. Canlis Restaurant, Seattle, Washington9. Pappas Bros. Steakhouse, Dallas, Texas10. Daniel, New York City, New Yorkwww.tripadvisor.com/TravelersChoice-Restaurants.
Seasons Greetings and Thank You!On behalf of our staff and crew here at Food Industry News,
thank you for your continued reading and support. Our industries are strong because you are a part of it.
We look forward to serving you throughout the coming holidays and for years to come!
Valerie Miller, Publisher
Width: 710 mm (2.33 ft)Depth. 850 mm (2.79 ft)Height: 2030 mm (6.66 ft)
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Page 6 Happy Hanukkah Dec.16 Food Industry News®
Neutralize Information Overload To become a conscien-
tious consumer of news and information, follow this advice:
■ Don’t read every-thing. You simply can’t absorb everything that’s out there. Concentrate on prioritizing data, handing it off to someone who can decide whether you need to digest it, and discard-ing what’s not useful.
■ Assess your infor-mation sources. Iden-tify sources of informa-tion that are essential and trustworthy. Weed out any publication, website, or professional association whose infor-mation isn’t of the high-est quality.
■ Scan for informa-
tion. When you open a publication or look at a website, skim before div-ing in. Focus only on ar-ticles or reports that you need to read, not what’s just mildly interesting to you. Stick to what’s im-portant.
■ Highlight the impor-tant stuff. As you read a book or magazine, high-light or underline key messages. Save online ar-ticles in a special folder, and check it every once in a while. If you haven’t gone back to any saved material, discard it.
■ Be an example. If you don’t want long emails or voice messages, keep your own short—and re-mind others as well.
History of Allen BrothersFounded in 1893 in Chicago’s famed Union Stock-
yards meat market, Allen Brothers still operates in the same neighbor-hood that shaped the American beef industry more than 120 years ago. For more than a centu-ry, the name Allen Brothers has been synonymous with the world’s finest beef. The company has an unmatched reputation for quality and integ-rity and it has a steadfast commitment to customer service and innovation.
Allen Brothers was acquired by The Chef’s Ware-house, Inc. in December 2013. The Chef’s Warehouse team is committed to preserving and promoting the exceptional products for which Allen Brothers is known.
As fifth-generation stewards of Allen Brothers, their team of culinarians is committed to preserv-ing and enhancing the legacy of the Allen Brothers name. They have built their business distributing the finest products in the world to the top chefs in the country, their relationships standing as a testament to their commitment to excellence.
Building upon the knowledge of their past lead-ers, they are proud to steward the Allen Brothers tradition today and beyond.
Fast Food Changes■ Only 13 percent of consum-
ers are regularly counting calories.■ Foodservice operators ranked
gluten-free as the top menu trend and healthful kids’ meals were second. Other hot trends includ-ed: fruit/vegetable sides, locally sourced protein/meat/seafood,
nated the list of fastest-growing menu items in 2013, and prod-ucts perceived as indulgent or unhealthful (e.g. chicken nug-gets, French fries, pies, mashed
potatoes, fried chicken, and hash browns) were among the poorest performers (NPD/CREST).■ Healthy/light sandwiches are
projected to enjoy strong growth through 2022; turkey sausage and egg whites continue to gain ground in the breakfast depart-ment (NPD Group).
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Page 8 Happy Hanukkah Dec.16 Food Industry News®
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DESTINATION: INDIANAPOLIS, INDIANAGetting There: Fly/Drive/Train - Amtrak (The Cardinal) leaves
out of Chicago’s Union StationIndianapolis, the capitol of the state is located in central Indiana
east of the White River. They have an impressive downtown area with beautiful historic buildings and monuments. Indianapolis is second only to Washington D.C. in the number of monuments and memorials dedicated to our nation’s veterans. Indianapolis also home to the world’s largest single sporting event, the Indianapolis 500.
Attractions / Tours:• Historic Central Canal
& White River State Park Cultural District – walk along the 1.5 mile canal that runs from the White River through the Park and White River grounds. Other attrac-tions in the White State Park include: Eitelong Museum of Ameri-can Indians & Western Art, IMAX Theatre and the NCAA Hall of Champions.
• Indianapolis Motor Speed-way Hall of Fame Museum –rec-ognized as one of the most highly visible museums in the world. On the grounds of the famous Indy Motor Speedway. Approximately 75 vehicles are on display at all times.
• Indianapolis Zoo – recently completed a $26 million Interna-tional Orangutan Center featuring eight orangutan that will inter-act with visitors through computer games or 40’ up high in a tram ride along the re-created natural habitat of the Hultan Trail.
• Indiana State Museum – “Celebration Crossing” Nov. 28-Dec. 31, 2014. Holiday merriment from the sounds of bands and choirs. Santa and Mrs. Claus will entertain visitors in the new home on Level 1 of the museum through Dec. 24th. Children can ride on the Santa Claus Express.
• Lucas Oil Stadium – home to the Indianapolis Colts and Indianapolis Pacers. This is a multi-purpose state of the art venue with retractable roof. The stadium seats over 63,000 for football games and other events. It is connected to the Indiana Convention Center via a walkway. Open for public tours.
Accommodations include: Embassy Suites, Hampton Inn, Hil-ton, Hyatt Regency and the Westin.
My pick: Crowne Plaza –Downtown Union SquareListed in the National Register of Historic Places and housed
within America’s first Union Station. You can opt for a regular hotel room or a train car room. The Pullman train car guest rooms are resting on their original train tracks. This is really neat experience for the kid’s and adults. You can actually stay in your own train car room. If you hear a train during your stay, it’s not the ones in the hotel it’s a train running behind the hotel. The hotel boasts an ideal location; it’s close to the Convention Center and by Lucas Oil Sta-dium. The famous St. Elmo Steakhouse is within walking distance of the hotel. This has been a landmark downtown restaurant in Indy since 1902. The Circle Center Mall is downtown Indianapolis is close to the hotel too. There is al-ways time for shopping!
For reservations and more info on Indianapolis visitindy.com.
Where’s your next market? International opportunities and local resources for exporters
Ask any Chicagoan what North America’s fourth largest city is, and they’ll proudly claim the title for their native metropolis. However, as of early last year, some of our neighbors to the north have staked their own claim to it: Toronto, Ontario sur-passed Chicago with 2.791 million inhabitants in recent census results. Yet few Chicago-area food industry small businesses are taking advantage of this vast and growing market, which is closer to us by truck than US metropolitan areas such as Den-ver, Dallas and even Oklahoma City.
Growing export opportunities exist in Canada and in many other global markets around the world not only for US food products, but also for food processing and food service industry equip-ment and supplies. In addition, franchising of US foodservice chains is in demand in markets across Latin America and the Caribbean according to US Commercial Service research. Here are a few need-to-know facts for food industry companies inter-ested in pursuing international opportunities:
l While Toronto has surpassed Chicago with over 2.791 million inhabitants, Mexico City is by far the largest metropolitan area on the continent at over 8.851 million, representing a significant market for US food industry companies
l Beyond NAFTA and the Caribbean, the US has had free trade agreements in place with Pan-ama and Colombia since 2012, enabling easier ac-cess to these markets for US producers
l Research by the Illinois SBDC International Trade Center at ICNC revealed that Northern Eu-rope is one of the world’s highest growth regions for Hispanic-style foodservice chains and food products
l Illinois-based food producers, as well as equipment manufacturers and other foodservice and restaurant industry suppliers, have a wealth of government and non-profit-based, no-cost sup-port options available to them for expanding their international sales, including specialized market entry assistance and grant programs
The Illinois SBDC International Trade Center at ICNC, the Illinois Department of Agriculture, Food Export Midwest, the Illinois Department of Commerce and Economic Opportunity’s Office of Trade & Investment and the US Commercial Ser-vice in Chicago are joining together on Thursday, November 6th to discuss these opportunities and resources with Illinois food industry businesses during an informational forum and networking re-ception at ICNC.
by Laura Flamm, Director, Illinois SBDC International Trade Center
at the Industrial Council of Nearwest Chicago
Cheesecake Factory Rated a Top Casual Favorite
According to FSR maga-zine online, The Cheesecake Factory was named consum-ers’ favorite casual eatery in a recent Market Force survey. The number one spot was followed up by runners-up Ruby Tuesday, Buffalo Wild Wings and Chili’s. Respon-dents also ranked Cracker Barrel first in service and dubbed Red Robin the most kid-friendly. – Adapted from Estiator
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Page 10 Read us online: www.foodindustrynews.com Food Industry News®
Healthier Eating When Dining OutSticking to a diet is difficult enough at home. But
when you go out to eat, temptation is all around, and your willpower may be difficult to find. You don’t have to stay in every day when you’re trying to main-tain a healthy weight, though. Just remember these tips for eating healthy at restaurants:
■ Study the menu. Don’t order the first item you see. Spend a few minutes going over the menu care-fully, looking for choices that fit your diet.
■ Choose the right foods. Avoid anything fried or sautéed. Look for meats and vegetables that are grilled, steamed, or broiled.
■ Choose the right beverage. Stay away from so-das and alcohol. Stick with water, unsweetened tea, or low-fat/no-fat milk.
■ Control your portions. Order an appetizer in-stead of a full meal, or ask for half the meal to be wrapped to go before it’s served. Don’t eat too fast—taking your time, you’ll fill up and be able to stop before you’ve consumed everything on your plate.
■ Get creative. Order a burger, but don’t eat the bun. Get vegetables instead of fries.
■ Start with a salad. Fill up a little on lettuce and vegetables before the meal comes so you won’t be as hungry with your entrée in front of you. Remember to order dressing on the side so you can control how much you use.
■ Beware of buffets. Resist the temptation to take “All you can eat” as a challenge.
Business Travelers Prefer These Fast Casual Restaurants
Olive Garden won an average rating of 4.5 stars out of five in a quarterly survey of business travel-ers from Certify, putting it first on the list of favor-ites followed by Chick-fil-A, Chipotle Mexican Grill, Panera Bread and Dunkin Donuts. Starbucks took the title of most-fre-quented breakfast spot, while McDonald’s led the field at lunch and dinner
. – Adapted from CNBC
No Nation-wide Rollout for McRib
McDonald’s left the question of whether to add the limited-time McRib sandwich to the menu up to franchisees this year, rather than pro-moting it nationwide. A cult following has grown around the annual return of the boneless barbe-cued pork sandwich in the U.S.; Germany is the only market where it’s on the menu year-round.
– CNBC
Iced Coffee Accounts for Many New Product Launches
New products in the ready-to-drink iced cof-fee category accounted for 4.2% of global bever-age launches in the past year. Asia leads the pack, accounting for more than half of new product launches, but the Europe-an dairy industry is also a hotbed for new RTD cof-fee formulations.
– Adapted from FoodBusinessNews.net
Illinois BBQ Alliance Throws A Party
Joe’s on Weed Street hosted the 2014 Autumn Smoke, a regional BBQ festival that showcased pitmasters and their regional styles. Some of the
presenters were: Smoque BBQ, Chicago Q (Carolinas style), Bub City (Texas style), Barn & Company (Chicago style), Sweet Baby Ray’s (New Orleans style) and Big Ed’s BBQ (Chicago style).
� e event featured live music and a regional BBQ Panel host-ed by “Hungry Hound” Steve Dolinsky. � e Illinois BBQ Alli-ance is a collection of BBQ lovers, backyard BBQ cooks, com-petition cooks, caterers, industry professionals, and restaurant owners who get together to share in the love of BBQ. Autumn Smoke is their annual celebration of a year of competition cook-ing and backyard BBQs. � is year a portion of ticket sakes went to Stand Up For Kids, a national charity that supports homeless teens and we want to support the Chicago-based shelter.
Ra� es included: Chef Dinner for (4) at Smoque BBQ, Four(4) Tickets to Dave Raymond’s Sweet Baby Ray BBQ Ban-ter, Two(2)100 Level Blackhawks Tickets, Gift Card to Smoke Daddy, Vehicle Wrap from GMediaWraps.com, Four(4) $50 Big Tomato Gift Certi� cates, $25 BP Gas Station Gift Card, � ree (3) $50 Home Depot Gift Cards, $25 � e Noodle Gift Certi� cate, $25 Maggiano’s Gift Certi� cate, $25 Wild� re Gift Certi� cate, $55 Golfsmith Gift Card, (2) $50 � e Second City Admissions, $50 Gift Card to � e Avenue – Fine Food and Wine Bar. See photos of the event on page 27
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December 2014 Page 11
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Consumer Packaged Goods Demand for Healthier Products
Renewable and Plant-Based Cartons
Tetra Pak will roll out a version of its Tetra Rex milk carton next year that is the first carton to be made entirely of renew-able and plant-based ma-terials. Developed with biopolymer manufacturer Braskem, the packaging uses bio-based low densi-ty polyethylene films and high density polyethylene caps made from sugar cane. – Adapted from Package Digest
SPIRITSDreaming of a Dark (Beer) Christmas…Eric Kobus, Brand Manager, Louis Glunz Beer Inc.
Reds, Browns, Porters and StoutsThe Winter season is upon us, say good bye to the sun and hello to your
snowblower. However, it’s not all doom and gloom. Along with these long winter nights comes the perfect time to drink a few of the most fantastic beer styles. Reds, Browns, Porters and Stouts are perfect for cold weather craft beer drinking. These styles traditionally showcase the malt component of beer. Malt, what is malt you say?
Next to water, malt is the main ingredient of beer - it takes as much as 200 grams of malt to make a liter of beer. The other ingredients are hops (two grams per liter of beer), and yeast (one centiliter per liter of beer). Depend-ing on the malting process, different types of malt exist: Pale, Pilsen, Vienna, Munich, Caramel, Peated, Diastatic, Roasted, Black, etc. Color is one of the differentiating factors. Colored malts are used for amber and dark beers, while pale malt is used in “Pilsen”- type beers.
American Amber Lager - Traditionally a light toasted malt aroma may be present, with its reddish, amber to copper color and a large, off-white head. Great with grilled meats, the fairly dry and crisp American Amber Lager is the perfect accompaniment to most winter dinners.
Brown Ale - Malty-sweet, often with a rich, caramel or toffee-like charac-ter in the nose and flavor. This lends itself too be paired with aged goudas, nuts (spiced or salted) or even stews.
Porters - A precursor to the stout, the Porter can be dark brown in col-or, often with ruby red highlights. Malt flavor includes a mild to moderate roastiness frequently with a chocolate character, that lends itself to vanilla or carmel. Porters are great with caramelized onions and sausage off the grill.
Stouts - Dark roasted grains and malts dominate the flavor in stouts, and provide coffee and/or chocolate flavors. Stouts can be sweet, strong, and even barrel aged. Breweries express ndividuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Stouts can be great with desserts, chocolate cookies, cakes or s’mores.
U.S. consumer packaged goods companies have made more than 30,000 healthier products available to consum-ers since 2002, with 10,000 added in just the past four years, according to a report from the Grocery Manufactur-ers Association. Companies have launched better-for-you
products, which include re-duced amounts of saturated fat, trans fat, sugar, carbohy-drates, calories and sodium, in response to consumer de-mand for healthy foods that fit their lifestyles, GMA Presi-dent and CEO Pamela Bailey said. – Adapted from Supermarket News
The 3.6L Pentastar V6 with Variable Valve Timing (VVT) is named one of Ward’s Auto-motive “10 Best Engines,” and delivers outstanding power, exceptional torque, great fuel economy, low emissions, with first-rate noise, vibration, and harshness (NVH) control — the result provides customers with a smooth, responsive driving experience. Stan-dard with the Pentastar V6 engine, the multirange 6-speed automatic features optimized gear ratios for responsive and durable performance with excellent “off-the-line accel-eration” and impressive fuel economy. The standard Tow/Haul mode delivers a revised shift-schedule for enhanced towing and hauling performance. The in-line I-4 Eco-Diesel features a Variable Geometry Turbocharger for better throttle response, excellent cold-start capability, along with new engine controllers and high-efficiency exhaust gas recir-culation (EGR) modules. A new front-end accessory drive provides a powerful standard 220-amp alternator for this incredibly clean-burnThe Eco-Diesel engine is paired with an automated manual transmission, engineered with a clutchless, electronically controlled actuation kit for simple operation and reduced maintenance schedules. Available from Larry Roesch Chrysler Jeep Dodge; see their ad on page 47.
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Page 12 Read us online: www.foodindustrynews.com Food Industry News®
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THE MAN WHO SOLD HOT DOGS� ere was a man who lived by the side of the road and sold hot dogs.He was hard of hearing so he had no radio.He had trouble with his eyes so he read no newspapers.But he sold good hot dogs.He put up signs on the highway telling how good they were.He stood on the side of the road and cried: “Buy a hot dog, folks!” And people bought. He increased his meat and bun orders. He bought a bigger stove to take care of his trade.He � nally got his son home from college to help him out.But then something happened. His son said, “Father, you haven’t been listening to the radio? Haven’t you been reading the newspapers? � ere’s a big depression. � e European situation is terrible. � e domestic situation is worse.”Whereupon the father thought, “Well, my son’s been to college, he reads the papers and he listens to the radio, and he ought to know.”So the father cut down on his meat and bun orders, took down his advertising signs, and no longer bothered to stand out on the highway to sell his hot dogs.And his hot dog sales fell almost overnight.“You’re right, son,” the father said to the boy.“We certainly are in the middle of a great depression.”Are your judgements based on what you know or what you hear?
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On Snacking Habits About 66% of consumers seeking to lose weight
focus on limiting their snack sizes rather than eat-ing smaller or moderate portions at mealtimes, and 62% restrict snacking frequency, according to a new study by market researcher Packaged Facts. The finding “reflects the increasing importance of snack-ing in America today,” said Packaged Facts Research Director David Sprinkle. – Adapted from bakingbusiness.com
AmEx Cardholders McDonald’s Exclusive
American Express cardholders will be able to re-deem their reward points at some McDonald’s res-taurants, the first time the credit card company has allowed point redemption at the register. The pro-gram will roll out to all U.S. McDonald’s locations by the end of the year, as part of AmEx’s strategy to expand its customer base. – Adapted from NorthJersey.com
My meaning simply is, that
whatever I have tried to do in
life, I have tried with all my heart to do well; that whatever I have devoted myself to, I have de-
voted myself to completely; that
in great aims and in small, I have always
been thoroughly in earnest.
— Charles Dickens
Private-Label Natural and Organics Continue Growth
Sales of private-label organic and natural foods rose by 2% in 2013 to $102 billion and are expected to grow by a compound annual rate of 4% to reach $122 billion by 2018, according to Packaged Facts. Store brands, led by such labels as Kroger’s Simple Truth, SUPERVALU’s Wild Harvest, ALDI’s Simply Nature and Target’s Simply Balanced, have “become trusted, quality lines that can compete effectively with national brands,” Packaged Facts Research Di-rector David Sprinkle said. – Adapted from FoodBusinessNews.net
Don’t Be Sorry
Don’t Be Sorry is the Illinois Liquor Control Commission’s (ILCC) un-derage drinking preven-tion program. Some of the past and current Don’t Be Sorry events and activi-ties as well as educational materials are available at http://www.illinois.gov/ilcc/Education/Pages/Under%2021/Events.aspx
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December 2014 Page 13
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ten strategies For taking charge of 2015By John Graham
Solid strategies can make a significant difference in what happens. Here are 10 sales strategies that can have a positive influence on performance in 2015.
1. Define yourself clearly. Most people let others decide who they are, define their capabilities, and what they can accomplish. This happens without even knowing it. More often than not, the results are far from accurate.
If being seen as thoughtful, helpful, hard working, cooperative, motivated and reliable is your preference, then the task is focusing on strengthening those qualities.
2. Be ready with answers to questions. That’s good as far as it goes, but what about the questions that customers think about after a meeting? When they’re left unanswered, they can challenge credibility and raise doubts. This is why Frequently Asked Questions can help avoid problems. Make a list of those that come up time-and-again, along with your answers. Also add a link to your FAQs to your email signature. It’s a good way to show you know what customers are thinking.
3. Rethink responsiveness. While responsiveness is a top business value, it’s usually related to “putting out fires”. Problems get immediate action. What about the other 99% of the time? Specifically, VM messages, emails, agreed to deadlines — the list might be long. Failing to manage the details sends a powerful message; so does handling them.
4. Pause. Salespeople often talk their way out of sales. An endless stream of words can confuse, frustrate, and antagonize customers, who can’t get a word in edgewise. There’s a better way. Taking time to pause lets customers absorb what is being said. Pauses encourage listening; it’s as if customers are waiting for what’s coming next.
5. Manage prospects effectively. Like customers, prospects deserve good management: some change their minds, others aren’t ready to buy, and a number simply need encouragement. One salesperson gets referrals from a prospect that didn’t buy because of a health problem, but who felt the consistent follow up sent the right message.
6. Put the emphasis where it belongs. Because selling is a tough profession, salespeople like to let everyone know that “nothing happens until someone sells something”. This phrase is quoted so often, it’s assumed to be true. It’s never challenged, even though it’s nonsense.
In fact, just the opposite is true: Nothing happens until someone buys something. This stands selling on its head and changes the way to think about marketing and sales. It moves the emphasis from the salesperson to the customer — where it belongs.
7. Getting customers to say yes isn’t the goal. Even though the mindset persists, it’s dead. Marketing and sales are at a different place; they’re about engaging customers by involving them in the process and making sure they have a place at the table. Communication is not just helpful. What customers are thinking and saying dwarfs everything else.
8. Aim for the right fit. No salesperson can serve every customer. Too many in sales waste time trying to prove these wrong. It never works.
9. Get people talking about you. For most, referrals are few-and-far-between. Getting legitimate referrals means being a continuing presence in the minds of customers, prospects or anyone else. It’s easy to do by finding ways to be of help. It isn’t how well known salespeople are that makes the difference; it’s how much help they give that counts.
10. Think like a customer. Appreciate what making a purchase means to customers. For consumers, neither what they buy nor the cost is the issue. What’s important for salespeople is recognizing that making a purchase is a personal investment that they take seriously. It’s as if a customer says, “Hey, salesperson. This is my money and I want to feel that you recognize what I’m doing.”
Whether it’s a friendly smile from a barista at Starbucks handing someone a favorite latte or an life insurance salesperson saying to a client, “I know what doing this means to you,” the message is the same: they recognize the importance of thinking like a customer.
John Graham of GrahamComm is a marketing and sales consultant and business writer. He publishes a free monthly eBulletin, “No Nonsense Marketing & Sales”. Contact him at [email protected]
dec 9-16.indd 13 11/13/14 10:12 AM
Page 14 Read us online: www.foodindustrynews.com Food Industry News®
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December 2014 Page 15
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Creative Juice from the World of Advertising
The advertising industry thrives on creativity. When you’re seeking inspiration, look for it in the words of these legendary ad men and women:
● David Ogilvy, founder of Ogilvy & Mather: “The best ideas come as jokes. Make your thinking as funny as possible.”
● Mary Wells Lawrence, co-founder and former president of Wells Rich Greene: “You can’t just be you. You have to double yourself. You have to read books on subjects you know nothing about. You have to travel to places you never thought of travel-ing. You have to meet every kind of person and end-lessly stretch what you know.”
● Leo Burnett, the Leo Burnett Company: “Cre-ative ideas flourish best in a shop which preserves some spirit of fun. Nobody is in business for fun, but that does not mean there cannot be fun in business.”
● Bill Bernbach, co-founder of Doyle Dane Bern-bach: “An idea can turn to dust or magic, depending on the talent that rubs against it.”
You’re not obligated to win. You’re obligated to keep trying.
To do the best you can do everyday.
—Jason Mraz
dec 9-16.indd 15 11/13/14 10:13 AM
Page 16 Read us online: www.foodindustrynews.com Food Industry News®
This month I am proud to be pictured with Anthony Vassiliou, owner of A.V. Anthony’s located near Midway Airport in Chicago. Anthony has built a very successful business (famous for his homemade Grecian Chicken) along with an unparelled reputation for quality, value and service excel-lence. If you have not been to his restaurant, check it out and be prepared to wait in line. His loyal customers are happy to wait because they know that the food and value is exceptional. Anthony is the kind of operator that makes Chicagoland the best restaurant market in the country!
John Heil (R) welcomes Glenn Keefer to the Heil and Kay family. Glenn has over 40 years expe-rience buying insurance and managing risk for restaurants, which makes him an outstanding in-surance consultant to those in the food industry. According to Glenn, “Restaurants have unique rules and regulations pertaining to tip pools, job
descriptions and wages that do not exist in other industries. Unless these issues are contemplated and addressed, no amount of insurance will make restaurants safe from lawsuits. We believe that by combining restaurant management expertise with insurance expertise we can help our clients minimize risk.” You may see the Heil and Kay ad on page 16 of this issue.
Alex Braun is the owner of Bake Tech, a local fi rm specializing in com-mercial oven and bakery equipment repair and relocation. Because Alex’s expertise is in the bakery, pizza and food pro-cessing categories, he understands the need to keep commer-cial ovens running and provides important advice and service to keep his customers cooking. When it comes to something as important as the ovens for your operation, don’t trust them to just anyone, contact Bake Tech. You can fi nd the company listed in our buyers directories under oven repair and relocation.
Ed Princell is a well known, passionate sales executive working in the Chicago market, currently with Whitney Foods, a local distributor specializing in hand selected produce and gourmet foods. Ed understands the com-mitment and knowledge needed to help chefs and buyers succeed, by providing them with outstanding service and attention. Ed recently celebrated over 50 years of service to the Chicagoland food industry.
Ed Chouinard is the owner of Weinstein Wholesale Meats, a fi rm selling meats and protiens to various seg-ments of the food industry, including retailers, food pro-cessors, restaurant chains and food distributors. One way that Ed’s company is able to offer exceptional pricing, is by having their own logistics company called Perishable Distribution Service, (PDS) which delivers LTL shipments not only for Weinstien, but also for other food companies shipping product to and from Chicago or across the Mid-
west and Eastern Seaboard. Weinstein Wholesale Meats is headquartered in Forest Park, IL.
Tricia Carlstrom and Mario Portanova are with Porte Brown Certifi ed Public Accountants, a local fi rm specializing in serving food industry companies. This fi rm offers a full suite of ac-counting services to food industry businesses and adds additional value to its customers by offering special insights and problem solving for food industry businesses, resulting in the opportunity for increased profi ts and effi ciencies. Don’t trust your accounting to just any CPA, contact a specialist like Porte Brown.
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Most People Don’t Read Fine Print
Do you read your contracts? Most of us don’t... And here’s proof.
An experiment carried out in London by the Cyber Security Research Institute, sponsored by security � rm F-Secure, and with the support of Europol, created the eye-catching result of six unsuspecting WiFi us-ers agreeing ‘to assign their � rst born child to us for the duration of eternity’ when they failed to read the Terms and Conditions attached to a ‘free’ public WiFi hotspot.
� is ‘Herod clause’ was part of a project designed to high-light the dangers of using pub-lic WiFi hotspots, and while it is the most headline-grabbing result, news that many (most?) people do not bother to read the deliberately lengthy and obtuse ToCs attached to almost anything we do a computer is hardly a revelation, although it arguably highlights the urgent need for some form of regula-tion of Terms and Conditions contracts.
For the record, agreeing to hand over your kids is not le-gally binding, so if any of the a� ected users were parents, they can sleep peacefully at night.
More interesting are the � ndings made after the Herod clause was removed. 33 devices connected to the hotspot, which particularly alarmed researchers as they could see emails in clear text sent using the POP3 pro-tocol, which included personal information such account pass-words.
Metadata, such as users’ de-vice ID and websites visited, could be further used to build up an accurate picture of a user’s movements.
� e experiment’s hotspot was constructed for $260.
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COMMONWEALTH TAVERN
Commonwealth Tavern located in the heart of Roscoe Village announces a new menu and chef team run-ning the kitchen; Chef Donny Farrell and Chef Cole Sch-
weitzer. The menu demonstrates a straight forward approach to food while incorporati ng the diff erent backgrounds of the chefs. Chef Schweitzer’s new menu is traditi onal American, rusti c comfort food, and both chefs are excited to be redefi n-
ing bar food. Every-thing on the menu is house made with the excepti on of the bread, which is sourced from Red Hen Bakery. Menu highlights include: braised short ribs, fried dough with garlic puree, braised short ribs and crispy
pork shank. Pictured here is the fundito- shishito pepper with chorizo
Chef Donny Farrell has always had a passion for food, and aft er graduati ng from Kendall College he began his culinary adventure working at Leopold. Chef Farrell then worked at Girl and the Goat as a butcher and left there to be a part of the opening team at Juno in Lincoln Park. While there he worked with sushi chef BK Park and eventually took over as the hot kitchen chef unti l Juno had a fi re in January 2014.
Chef Cole Schweitzer began his career in Colorado at the Western Riverfront Resort and Spa under Chef Thomas Sala-munovich. He left Colorado to run Chilmark Tavern on Mar-tha’s Vineyard as Executi ve Sous Chef. Chef Schweitzer eventu-ally moved to Chicago and got a job at Girl and the Goat where he met Chef Donny Farrell. Prior to joining the team at Com-monwealth Tavern, Chef Schweitzer worked for a sti nt at Avec.
Commonwealth Tavern at 2000 W. Roscoe in Chicago, Il-linois is a casually sophisti cated tavern off ering an approach-able, chef-driven menu with sustainable and locally sourced items. There are eight subtly placed TV’s including a 70-inch plasma. Commonwealth Tavern
will accommodate seati ng for over 90 guests among booths, high top and low top tables. For more info log on to com-monwealthchicago.com
BDO USA, LLP ExpandsBDO USA, LLP, one of the na-
tion’s leading professional service organizations, will add more than 375 sta� , including 36 partners, from SS&G, Inc and its SS&G Parkland subsidiary (SS&G). A top 40 accounting � rm nationally, SS&G provides accounting and consulting services to a diversi� ed client base with signi� cant strength in the restaurant industry. � e combination of BDO and SS&G is subject to customary closing conditions and is expected to be completed on January 1, 2015.
Robert Littman will be joining the BDO USA board of directors, and he will also be taking on a new role at BDO as Managing Partner of Ohio, with all Ohio based of-� ce managing partners reporting to him. SS&G founders, Mark Goldfarb and Gary Shamis will also be joining BDO. Mr. Shamis will serve as National Strategy and Growth Advisor in BDO USA’s national o� ce. In this role he will provide strategic direction to the Restaurant practice and also main-tain his presence with Ohio clients.
BDO will continue to serve res-taurant clients across the country out of the current SS&G o� ce locations in the Cleveland, Akron, Columbus, Cincinnati and greater Chicago markets, and over 50 ad-ditional BDO o� ces nationwide.
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Page 18 Read us online: www.foodindustrynews.com Food Industry News®
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The only true disability in life is a bad attitude.
— Scott Hamilton
Chef Profi leNAME: Massino GalfoRESTAURANT: Morettiʼs PHONE: 630.548.3764 ADDRESS: 6 West Bryant Ave.Palatine, IL 60067BIRTHPLACE: Rome, ItalyCURRENT POSITION: Corporate ChefFIRST FOODSERVICE JOB: Grand Hotel, Rome ItalyFAVORITE FOOD: Homemade pasta from my MomAWARDS/HONORS: Best Pasta Maker in South Italy, 1995 with Guiatiero Marchesi and Davide Oldani Hotel Quisisana , Capri ItalyMEMORABLE CUSTOMERS: Sean Connery, George Mi-chael, Pete”, Paul Sorvino, Guy Fieri, Gary Player, Ja Rule, Luciano Pavorati, President of FIAT Ferrari Chrysler Mr. MarchronniWORST PART OF JOB: Worst part of my job? I had to leave everyday!MOST HUMOROUS KITCHEN MISHAP: First fi rst job in the States, my GM asks me to go out and suggest desserts to a V.I.P. table. With at that time my broken English I said, “Would you fox like some dessert?” They laughed really hard, corrected me and gave me a very nice tip!FAVORITE FOOD TO PREPARE: Gelato, homemade pasta, fi shPART OF JOB THAT GIVES MOST PLEASURE: Make our customers happy, seeing them walking out of the restaurant with a big smile!IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: A C.S.I. or a Marine. I enjoy helping people.BEST ADVICE RECEIVED: Clean as you go!FAVORITE VACATION SPOT: Puerto RicoWHAT DO YOU ENJOY MOST ABOUT FOOD INDUSTRY NEWS?: I like the fact that the magazine keeps me close to the restaurant community and I always fi nd new ideas regarding food and the restaurant in general.
After spending four hours in the blowing snow, chopping a big pile of wood,
A cup of hot chocolate and a roaring fi re would surely feel mighty good.You’ve sweat all day in the blistering sun.The temperature’s a hundred and three.
Won’t that cool shower feel awfully good with a glass of ice cold tea?That kind of pleasure seems unsurpassed,
but it doesn’t compare with one.There is no pleasure like that I could feel
but to spend a short time with my son. –George E. Young
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span.It makes enemies and fabricates lies.It’s often quite � lthy and it terri� es.
We should learn its power and learn its use,
And learn it while we’re young.It’s an awesome thing
that we’d better control.� at thing that’s called a tongue.
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December 2014 Page 19
gerhards up til now.indd 1 9/10/14 3:19 PM
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Pre-Made or Made from Scratch - Which is Right for Your Restaurant?
So how does one go about deciding whether or not to make something in-house or buy it premade? The answer to this question is found by the determina-tion of three factors; qual-ity, consistency and cost.
The quality or taste of a recipe when comparing to a store-bought substitute is certainly a huge factor. If your customers rave about your split pea soup then changing to a boiling bag replacement might not be such a great idea. However, if you’ll set your ego aside and objectively assess whether or not a compara-ble substitute can be found for some of the items you currently produce, you may find that your hand cut French fries really aren’t as
good as some of the frozen alternatives.
Consistency must be a primary concern. No mat-ter how good your chef’s made-from-scratch salsa is, if it’s not the same every time your customers return for it then it diminishes the guest experience - not to mentions customer loyalty. Consistency should be a prerequisite for everything you do both food and bev-erage or service related.
The greatest myth to dispel is the automatic as-sumption that premade products cost more than house made. Whereas this is certainly true for some foods, the reality is most operators don’t properly account for the cost to pro-duce something in-house.
In addition to compar-ing the product cost of purchasing the ingredi-ents for your recipe vs. the cost of the substitute, you must also consider waste AND the additional labor cost. With minimum wage thresholds across the na-tion on the rise, so are the costs to produce your in-house recipes.
While quality and consis-tency are easily determined by taste testing or past ex-periences, accurately ac-counting for labor cost in prepping a recipe requires more in-depth analysis. In doing so you may just find that replacing grandma’s secret bread recipe with something from your local bakery might not just cost less but taste pretty darn good too.
– Adapted from Which Cost More: Premade or
From-Scratch?
For more information visit www.RestaurantOwner.com.
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Page 20 Read us online: www.foodindustrynews.com Food Industry News®
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Road Warriors: Reach Your Destination Intact
Chef Profi leNAME: Robert Ruiz
RESTAURANT: The Land & Water Company
PHONE: 760.729.5263
ADDRESS: 6 West Bryant Ave.Palatine, IL 60067
BIRTHPLACE: Oceanside, CA
CURRENT POSITION: Executive Chef
FIRST FOODSERVICE JOB: Dish-washer, LULUʼs Bar & Grill, Kona, HI
FAVORITE FOOD: Ume Shiso Pork Belly Yakitori. This is pork belly rolled with Japanese mint, grilled yakitori style over Beechan Japanese charcoal. The Charcoal burns at a low temperature with low smoke, imparting a rich smoke fl avor into the pork belly, slightly caramelizing and crisping the dish. Itʼs served with a puree made from a pickled Japanese plum. Iʼve had it in the streets of Shiboya, and at some of my favorite Yakitori bars in San Diego. Perfect with a cold beer at 2:00 a.m. after a 16 hour day.
AWARDS/HONORS: 2010 Chef of the fest, 2013 #1 sushi restaurant in San Diego, 2013 Chef of the Future San Diego Magazine, 2012 Young Entrepreneur San Diego Daily transcript: Sustainable Seafood
MEMORABLE CUSTOMERS: My fi rst day at the Hualalai Resort, on the Big Island, my fi rst customers were Steven Tyler and Joe Perry of Aerosmith. They couldʼve ordered anything they want from our more than elaborate menu, and instead of the meticulously crafted Hawaiian Regional Cuisine, they wanted two chili-dogs a piece. I made it happen, scrambling around the property for the good-ies, and they were super happy. The comedy of the experience is that my kitchen name from that point on was “Double Dog”. Iʼve gotten to chef for some of the most famous and infl uential people in the world, but I just treat every plate like I was serving it to my Mom.
WORST PART OF JOB: Iʼm a people person, and I enjoy cooking and the restaurant industry because I love making people happy, the worst part, the actual downside is that many decisions that I make now donʼt have a simple solution that makes everyone happy, its business, and there is no room for soft feelings, Some-times I have to crush peoples hopes and dreams, and thatʼs simply how it is.
MOST HUMOROUS KITCHEN MISHAP: Anybody that has spent any decent time in a kitchen knows that the labor can be backbreaking and the hours inhuman. So most kitchens have a game or a perpetual joke to ease the burden. At my last restaurant, the art of sabotage became the source of numerous jokes and stress relief. Anytime that a chef left their station, they knew that if they were off task for too long they were vulnerable for a number of attacks. Sriracha covered knife handles, Smelt roe hidden under towels left on the cutting boards and loosen-ing the tops of all the sauce bottles always packed a laugh. The classic was to take the top off of the sesame seed shaker, wrap it with plastic wrap and then put the top back on. Watching a chef in a rush, go to grab a set of sabotaged “mis,” is a quick laugh and a lesson in staying on task.
FAVORITE FOOD TO PREPARE: Butchering any whole fi sh into Sashimi is an art of meditation, respect and culinary craftsmanship.
PART OF JOB THAT GIVES MOST PLEASURE: When Iʼm working behind the bar and a guest will come up and compliment me on an outstanding experience, thatʼs the reward, thatʼs what gets you through the slow nights or the nights of constant catastrophe.
IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: If I wasnʼt cooking Iʼd be designing womenʼs shoes. The same way a chef is trained to show off the natural beauty of a component, in the peak of its season, to showcase the natural beauty, not imposing an ego but setting the beauty free.
BEST ADVICE RECEIVED: Alan Wong: You canʼt have Rolls Royce Dreams with Volkswagen Ambition
FAVORITE VACATION SPOT: Anywhere with surf.
Staying safe on the road, whether you drive on the job or just to and from work, takes a combination of cau-tion and preparation. You can avoid accidents and injury by following this simple advice:
■ Keep your vehicle in good repair. Pay attention to the basics: Clean your win-dows and mirrors and check them for cracks; make sure your wipers and brakes work; check the air pressure in your tires, and so forth. Get your tuneup on schedule.
■ Limit distractions while driving. Does anyone really
need to be told that talking or texting on your phone is dangerous behind the wheel? Even a conversation with a passenger can steal your at-tention. Make an effort to keep your eyes and mind on the road at all times while you’re in motion.
■ Watch the weather.Monitor weather forecasts. No matter how urgently you need to get somewhere, driv-ing through heavy rain or snow can be needlessly haz-ardous. Drive at a safe speed for weather conditions, and don’t hesitate to pull over if
the road isn’t safe. ■ Get enough rest. You
need to be alert when driving, and getting into a car while drowsy or fatigued won’t help your concentration. Schedule sufficient sleep and rest for yourself. If you start nodding off or you can’t keep your eyes on the road, stop as soon as possible and find a safe place to get some rest.
■ Drive defensively. Keep an eye on other cars, and don’t try to be king of the road. Maintain a safe distance from other vehicles, watch for trouble spots, steer clear of erratic drivers and speeders, and focus on reaching your destination safely, even if you’re a few minutes late.
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December 2014 Page 21
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Analysts Predict More Flavors for 2015
Consumers’ “restless palate syndrome” will drive them to discover new flavors, moving beyond kale to root vegetables and seaweed and trading salsa for hummus, according to Baum + Whiteman’s an-nual trend forecast. The quest for new flavors will spill over onto the beverage side as well, according to the report, which also predicts a faster rise in customer-facing technology including in-store tab-lets and mobile applications. – Adapted from Restaurant-Hospitality.com
Beverage Programs Offer Unique Incentives
Restaurants and retail-ers are increasingly look-ing to their beverage pro-grams to set themselves
apart from the competi-tion, from artisan juices to cocktail pairing sug-gestions on the menu. Operators are also tak-ing advantage of digital technology, including iPad wine lists and the
WineStein mobile appli-cation.
– Adapted from SmartBrief/SmartBlog
on Food & Beverage
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Page 22 Read us online: www.foodindustrynews.com Food Industry News®
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Food Trends in 2015According to Technomic, here are 10 trends that
its consultants and experts believe may be transfor-mative in 2015.
1. Lights! Camera! Action!Dining is a social experience. Through social media
and crowdsourcing, dining imparts bragging rights.2. Small-minded.Diners demand petite plates and flexible por-
tions; units are smaller with shrunken, laser-focused menus, multi-use equipment and expanded hours to leverage fixed costs.
3. Foodservice everywhere.Alternative forms of foodservice swallow share—
from retailers’ ever-more-sophisticated onsite res-taurants to fresh-food-and-drink vending to enter-prises that deliver ingredients to your door.
4. Signature beverages.Cocktails may come in kegs; classics like the Ne-
groni ride the retro wave but get competition from new wine, beer and cider cocktails; flavorful and fla-vored whiskeys trend up along with spiced rums and liqueurs.
5. There’s something about Asia.In 2015, look for the breakout of Korean, main-
streaming of Vietnamese and upscaling of spicy ra-men noodles, the quintessential Asian street food.
6. Bitter is the new bold.Look for darker coffees, deeper chocolates, next-
gen cruciferous veggies like cauliflower and collard greens, hoppy beers and cocktails with the bite of bitters.
tions for everyone from gluten-free eaters to vegans to paleo-diet partisans; offerings are switched out as nutrition fads and fashions come and go.
8. Micro-local.Even as the supply chain consolidates, specialty
and citywide distributors gain share. An “anti-chain” ethos prompts chains and multiconcept operators to debut quasi-independent restaurants fine-tuned to local market demands.
9. Up with people.Diners care that restaurants deal fairly with their
employees and offer opportunities for advancement. Others in the food chain also gain visibility as farm-worker and Fair Trade movements win victories.
10. Channeling Z.The challenge of appealing to all ages intensifies.
A new teen cohort of digital natives begins to make its voice heard.
If you believe financial management is over your head, then it’s probably time to change your way of thinking. Start by educating yourself about finan-cial terms. Once you become familiar with what the words actually mean, they won’t be as intimidating. Here is a short list to begin with:
• Stocks• Bonds• Asset• Net worth• Compound interest• Simple Interest
• Net revenue• Gross revenue• Equity• Interest rate• IRA• Broker
USPS Grocery Delivery Test
Federal authorities including the Postal Regulatory Commission have approved a two-year test of partner-ships between the U.S. Postal Service and on-line grocers including AmazonFresh. The ap-proval allows the USPS to expand its test with Amazon to include de-livery between 3-7 a.m. in 38 neighborhoods in the San Francisco area, and the Postal Service said it will limit the test program to $10 million in revenues.
– Adapted from Supermarket News
If your success is not on your own terms, if it looks good to the world but does not feel good in your heart,
it is not success at all. — Anna Quindlen
dec 17-24.indd 22 11/13/14 10:58 AM
December 2014 Page 23
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Palazzolo: College Campus HitOur gelato friends in Michigan at Palazzolo’s Ar-
tisan Dairy have been wowing universities and col-leges with their all-natural and locally made artisan frozen yogurt, soft serve and vegan soft serve prod-ucts. Makes you want to head back to college for the benefits of an all-you-can eat dining hall pass!
Palazzolo’s ships the product in gallon jugs which are simply poured into the hopper of a frozen yogurt or soft serve machine and out comes the love! The campaign kicked off in August and September as students came back to campus. In association with
Creative Dining, the hospital-ity management contract group arranged for the Palazzolo’s Gelato truck to visit various campuses.
The truck is loaded up with p r e - p a c k e d cups for give-aways at wel-come back pic-
nics. This kicked off the relationship and it’s been going non-stop. “We’re actually having to deliver three times a week to Hope College in Holland, MI”
says Dave Seidel, Head of Ac-counts for Palazzolo’s. He says it’s a fun relationship be-cause the college chefs are or-
dering exactly what they want and we’re producing it from the real ingredients. It’s quite a difference from previous venders who rely on mixes and powders with oils as the flavorings. “The chefs tell us they’re proud to put the product out for the students who are literally gobbling it up!”
See Palazzolo’s ad on page 10.
Nuestro Queso Celebrates Five YearsEven as they celebrate five years in the Chicago market
this year, the Rosemont, IL-based, award-winning, retail cheese producer Nuestro Queso LLC is gearing up new prod-ucts and programs to connect with their unique, target audi-ence--the Hispanic community. Nuestro Queso products are made with care “by Hispanic workers for Hispanic families”. They include a variety of Mexican, Caribbean, and Central American cheeses, cremas, salsas, and a line of “Nuestro Yo-gurt” drinkable smoothies.
The Hispanic-style drinkable yogurt is now available in tantalizing flavors such as strawberry, strawberry banana, pina colada, mango, pecan and peach in 7 oz. single serve bottles, 32 oz. family style bottles and six-packs of 7 oz. bottles.
Goya Invests in Growing Latino Market
Goya Foods has invested $300 mil-lion in expanding its brand across the U.S., which is forecast to see a 31% increase in the Latino foods market, which will grow to $10.7 billion by 2017, Packaged Facts re-ported. The company unveiled a new distribution facility in California last week, with further expansion planned in other states including Texas and Georgia. – Adapted from The L.A. Times
The Little Secret to Always Winning
Why is it that some can earn an extraordinary amount of money with very little education? Why can some defeat such odds and go on to be some of the world’s greatest achievers? Simple. The attitude they chose.
You have two options: Choose a positive and re-silient attitude despite any hardship you encounter along the way, or to allow life’s minor mishaps nega-tively shape your attitude. What you choose will greatly determine the quality of your life.
When you choose a posi-tive attitude, no goal or dream is out of reach. If it has been done before, then you darn well know you can do the same. Someone with a negative attitude loves to play the blame game. The economy limits their finan-cial goals. Circumstances limit their vision for what they can accomplish.
As an business owner, tough times will come head on with you at some point or another, if they haven’t al-ready. To create success when most businesses struggle, live with a great attitude. –Entreprenuer
dec 17-24.indd 23 11/13/14 10:58 AM
Page 24 Read us online: www.foodindustrynews.com Food Industry News®
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SUBWAY Restau-rants in the D.C. area recently helped raise $350K for the Ameri-can Diabetes Associa-tion. - PR Newswire Papa Mur-phy’s Holdings, Inc., a leading take and bake franchise, announced the launch of its new Gourmet Delite® arti-san thin crust pizza collection. Each year, Ronald McDonald House Charities helps lessen the burden for nearly nine million families each and every year. Since 1974, their network of local Chap-ters have been making children happier and healthier by keeping families together – giv-ing them a place to rest and refresh. They can be found in more than 62 countries and regions across the globe. More than 20 restaurants in the Boston, MA area have signed on to partici-pate in Hearth Shares, a new holiday season campaign in which patrons will be given the option of tacking $1 or $2 to their bill to aid the city’s home-less. The Wisconsin Grocery Association (WGA) named Festival Foods “Grocer of the Year 2014 according to Mark Skogen, CEO. CEC Entertainment, Inc. (“CEC”), the parent company for Chuck E. Cheese’s, acquired Pe-ter Piper Pizza, a 32-unit pizza restaurant and entertainment concept, from private equity firm ACON In-vestments. Colorado
restaurants created 12,700 new jobs be-tween Jan. 1 and Sept. 30, a 6.3% increase that’s double the na-tional rate, according to NRA data. National-ly, 45 of the 47 states that report restau-rant jobs separately have shown gains this year. - American City Business Journals
Food-service vendor Sodexo brought in an executive chef to train cooks at hospi-tals in Toledo, Ohio, to prepare healthy In-dian-inspired entrees, which were rolled out at St. Vincent Medical Center. It also part-nered with ProMedica to create a system to help hospital employ-ees and patients iden-tify healthy foods on hospital menus. - The Blade
Taco Bell went way outside the bun to un-veil an advanced mo-bile app that lets folks order and pay on their smartphones and then walk or drive in and pick up their food.
- USA Today
National News
Firebirds Wood Fired Grill, a pol-ished casual restaurant that fea-tures classic American cuisine infused with bold flavors, fresh herbs and spices, opened its 35th location in Gainesville, Vir-ginia. Specializing in aged steaks, fresh seafood, chicken and ribs seared over a wood fired grill, Firebirds plans to expand to new markets in 2015.
Vienna Beef Enshrines George’s Gyros Spot 2 in Hot Dog Hall of Fame
Vienna Beef has in-ducted George’s Gyros Spot 2 of Hobart, In-diana into the Vienna Beef Hot Dog Hall of Fame. For a quarter cen-tury, John and Chris Karabotsos have been selling Vienna Beef Hot Dogs and great gyros out of an old Tastee Freeze ice cream shop in Chesterton, Indiana. And more recently in Hobart, the brothers and their staff continue working hard each day to serve quality food with a smile.
“We wouldn’t be where we are today if it wasn’t for our entire staff’s dedication to cre-ating positive first im-pressions,” John said.
“We consider our-selves a neighborhood joint,” said Chris. “Our success starts and ends with our customer’s happiness.”
George’s Gyros Spot 2 will have good com-pany in the Vienna Beef Hot Dog Hall of Fame, where Portillo’s, Hot Doug’s and Gene and Jude’s are all honored.
“George’s Gyros Spot 2 does it right.” said Jim Bodman, CEO of Vienna Beef. “We’re proud to be associated with a res-taurant that works so hard to bring happiness into people’s lives.”
You make a living by what you get, you
make a life by what you give.
— Winston Churchill
The universe responds to your thoughts, so look for mistakes or success and you’ll manifest them.
dec 17-24.indd 24 11/13/14 10:58 AM
December 2014 Page 25
Common-Sense Tips For Grocers To Move More Product
1. Advertise. Get your mes-sage out there. Co-op with manufacturers. Make yourself seen.
2. Keep it easy to � nd. Keep sales items visible and closest to enterence and check-out stations.
3. In-Store coupons. Place coupons on shelving in the aisles of your store to get con-sumers to notice particular foods they might not have come to buy. Put coupon sheets with multiple coupons at the front of the store near shopping carts to encourage customers to look for certain items.
4. Rotate Item Locations. Each month or quarter, change the location of popu-lar items so shoppers who are motivated to buy them will have to look for them.
5. Tier Items. Place items that appeal to children on the bottom two or three rows of your shelves so they are at or near eye level to young chil-dren. Place impulse items
such as gum or candy at eye level near the checkout coun-ter to catch the attention of adults.
6. Group Products. Use end-of-aisle kiosks or sections of an aisle to group products that create a recipe or meal. For example, put shortcake, strawberries and whipped topping together to encour-age customers to buy all three. Place spaghetti, sauce, dressing, croutons, Parme-san cheese and Italian bread together to put the idea of a convenient meal into shop-pers’ heads.
7. Use Loss Leaders. Loss leaders are products that retail-ers sell at cost or less to bring customers in. Use staples such as milk, bread and eggs as loss leaders on a regular, rotating basis to position your store as a bargain grocery.8. O� er Free Samples. If
you are selling a new product consumers haven’t tried, of-fer free samples using displays near the items. Display a new cheese with a popular cracker, or chunks of your homemade bread with a vegetable dip.
– Excerpted from Sam Ashe-Edmunds, chron.com
Reduce Tension Between You and Your Inherited Staff
Newly promoted manag-ers almost always inherit the sta� created by their predeces-sor. You, as the new manager, bring changes and di� erent priorities to your position. Your sta� s loyalty to their previous supervisor and their stake in the status quo may create an antagonistic situa-tion. You can ease this tension by following some straightfor-ward steps:
Let the sta� know what to expect. Don’t make people guess what you want.
• Review job responsibili-ties. Find out who does what, and where positions need to be � lled. Are sta� members’ job descriptions up to date? If their job descriptions are old, or nonexistent, have all mem-bers list their most important and time-consuming tasks.
• Meet privately with team members. Getting acquainted in a one-on-one session will help you become familiar with each other’s personal style, as well as clarifying expectations and priorities for both of you.
• List your most important goals. Your get-acquainted meetings should help you determine what needs to be done. Add this information to your own observations and the opinions of yom’ superi-ors, and you’ll be on your way to setting tasks for the future. Present your priorities. Dis-cuss your goals with the mem-bers of your team, and get their insight into which are most important.
• Set some ground rules for making sure everyone’s concerns are addressed. � is gives everyone a fair chance to state an opinion.
• Delegate tasks. Assigning important duties to sta� mem-bers demonstrates that you trust their skills and judgment and, like regular meetings, makes them feel like part of a team, working together toward a common goal. Make sure you follow up on delegated tasks
and discuss results openly during your sta� meetings.
• Praise generously. Don’t give undeserved praise for mediocre work, but let peo-ple know when they’ve done a job well (even if their per-formance is less than perfect).
• Seek candor. If team members don’t critique each other and you openly and honestly, the company will su� er from a lack of fresh ideas. You need to be able to accept criticism of your goals and plans without reacting angrily, or your sta� members won’t share their best ideas with you.
• Give credit where it’s due. Your subordinates will
appreciate your recognition of their e� orts and probably work harder. You’ll come o� looking good by sharing the credit.
• Evaluate your people regularly. A formal evalua-tion gives you both the op-portunity to communicate with each other about per-ceptions, performance, and results. Evaluating people on a regular basis gives you the chance to correct problems before they become unman-ageable, and o� er advice and encouragement on handling situations before they become problems.
-The Executive Educator
Leniency is what non-productive people beg for after they’ve tripped up your success and gotten caught.
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Online Grocery Sales to QuadrupleBy 2023, online grocery sales are projected to
range between $80 billion and $123 billion accord-ing to new statistics released by Steve Bishop of Brick Meets Click (BMC) in a presentation at The Food Insti-tute webinar “Get In On The Growth of Online Shop-ping,” on Oct. 1. If realized, at the middle of those two projections online grocery sales would exceed to-day’s sales of the nation’s largest supermarket chain, Kroger. Online grocery sales in 2014 are estimated by BMC to be about $27 billion. Mr. Bishop suggested traditional brick and mortar grocers respond accord-ingly since online sales will increasingly cannibalize in-store sales. – Source: The Food Institute
You can’t build a reputation on what you are going to do. — Henry Ford
Sliders - More Than Just a SnackSliders used to mean small burgers on tiny buns,
but innovative chefs have traded the beef patty for everything from filet mignon to crab cakes. The size rule stays in effect no matter the filling, and while the three-bite burgers are often seen as ap-petizers, three of them equal the size of a standard sandwich. – The Times
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Spark Enthusiasm in the Morning
Spark enthusiasm in your staff during the first few minutes of the day or shift. Share a smile. Tell your em-ployees, “Good to see you. It’s going to be a good day.” Set a few basic goals for the day. Remember, you can’t order your employees to be enthusiastic. It’s conta-gious. -Eyewitness, LensCrafters
Beefless Burger King in IndiaBurger King’s signature Whopper sandwiches will
be available in chicken, mutton and vegetarian ver-sions when the chain launches in India next month, but there won’t be beef or pork. Rival McDonald’s also leaves beef and pork off the menu in India, and last month it opened its first-ever all-vegetarian res-taurant in northern India. – Adapted from The Wall Street Journal
International
Nestle Japan’s Robot AmbassadorNestle Japan will use a humanoid robot as the
brand ambassador for its Nescafe Dolce Gusto and Nescafe Gold Blend Barista machines. The robot, named Pepper, is able to read and respond to human emotions and is part of an effort to boost consumer engagement. – FoodProductionDaily.com
If you’re not failing every now and again, it’s a sign you’re not doing anything very innovative. — Woody Allen
A Visit to Copper Fiddle DistilleryMeeting with Fred Robinson and Jose Hernandez,
owners of Copper Fiddle Distillery, was a treat. Their business is different from most of the distilleries that have emerged on to the craft spirits scene. Their busi-ness model is to be a retail distillery, focusing on the public at their place of production, with less emphasis on wholesale product distribution. Being a hyper-local business model, they distribute primarily to local bars and restaurants.
As a retail distillery, they have a tasting room with a cocktail bar and occasional live entertainment. The space is designed in a 1920’s speakeasy motif. They offer tours/tastings of all their products on Saturday’s and Sunday’s, via their website. Copper Fiddle Distill-ery produce’s three craft spirits; a Bourbon Whiskey, Fiddle Gin and Tom Gin. Their gin’s are somewhat unique as compared to your typical London Dry style. Copper Fiddle Distillery makes Genever gins; a Dutch style, which is derived not just from Juniper Berries but a host of other botanical’s, including coriander, lemon and orange peel among others. All of their products are 92 Proof, hand-made and are premium products.
If you are looking for an unique craft spirits experi-ence in the northwestern Chicagoland suburbs, a visit to Copper Fiddle Distillery in Lake Zurich, Illinois is in order. They are open Wednesday thru Sunday, it’s a trip worth taking.
Grocery Stores Hire ChefsGrocery stores are hiring chefs to stand
out from the competition and offer cus-tomers shopping and cooking tips. Chef Chris O’Brien left the fine-dining sector
for a job at supermarket chain Giant Eagle, where he spends about two hours a day on the floor talking with customers and the rest of the time creating recipes, mentor-ing other chefs and working with the cater-ing department. – Adapted from The Washington Times
Vegetable Entrees Trending
Chefs are shining the spotlight on vegetable entrees with sides of meat to promote health-ier eating that is easier on the environment. Chef Michael Scelfo, who lost 95 pounds in a year by changing his diet to include more vegeta-bles and less dairy and carbs, now serves dish-es such as crispy baby bok choy topped with a slow-cooked egg and charred broccoli with squash hummus.
– Adapted from The Wall Street Journal
Food By The Numbers
64% of food shoppers buy organic occasionally
31: Average number pounds of fresh or processed tomatoes eaten by an adult annually.
75% of families eat meals in the kitchen; 18% munch meals on the couch.
34% of families eat to-gether 7 nights a week.
Old Farmer’s Almanac for 2015
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December 2014 Page 27
2014 Autumn Smoke, Joe’s Bar on Weed St (Story on page 10)
FIN1214
dec 25-32.indd 27 11/13/14 2:00 PM
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Baxter Bakery Products
In 1958, when Max Baxter founded the company that still bears his name, he set into motion a pattern of growth and attention to detail that they still follow today. Their success is based on the best features of their products—consistent heat, even airflow and gen-erous steam—combined with the ability to meet the exacting standards of their customers. This is what they offer:
● Exclusive technical innovations. From their patented airflow and steam systems to their rotating rack oven, Baxter innovations improve baking re-sults and kitchen efficiency.
● Long lasting quality. For more than 50 years, bakers have known the Baxter brand for consistent, even results every time, no matter the production or batch size. As they continue to expand their product line to accommodate a variety of foods and cooking styles, they con-tinue to deliver durable, quality, long-lasting equipment.
● Flexibility. Consumer tastes and demands are always changing. They help their customers keep up with equipment that can produce everything from delicate pastries to roasted meats. Some of their additions include a Type I hood so that meat products can be roasted, and their mini rotating rack oven for unparalleled versatility in a small footprint.
● Responsive shipping times. Bax-ter ships orders on a well-managed, customer-oriented schedule with lead times ranging from two to four weeks.
● User-friendly equipment. Dedi-cated, skilled labor is in short supply for every bakery and foodservice opera-tion. By supplying reliable, easy-to-use and automated bakery equipment, they help their customers stay as efficient as possible.
● Labor-saving production. To save labor, many institutions such as hos-pitals, schools, in-house feeders and restaurants turn to central commissary operations, where products can be re-thermalized or finished on location. Baxter supplies products such as rack ovens that provide the necessary ver-satility and consistency needed at both the commissary and consumer level.This information is available from Leach Food Equipment Distributors, specialists in helping retailers and foodser-vice operations maximize their food equipment decisions and ROIs. See their ad at left of this page.
Life’s most urgent question is: What are you doing for others? — Martin Luther King Jr.
Kraft Foods to Focus on Rebranding
Kraft Foods Group is planning to modernize its center-store brands, in-cluding A.1., Jell-O and Shake ‘n Bake, to combat a “lack of traffic” in the cen-ter store category, according to Kraft CEO Tony Vernon. “I’m a believer there are no such things as mature brands and it’s all about energetic idea driven marketers,” he said. – Adapted from FoodBusinessNews.net
Farm to Table Expansion
Small-scale sustainable farming may be trendy with the high-end foodie crowd, but with high costs keeping farm-to-table goods out of reach for low-income con-sumers and farmers who are struggling to stay afloat, food manufacturers are stepping in to help the pro-cess. Supplier from chicken farmers to fishermen are creating partnerships with larger food companies to reduce their workload and increase their market reach with more affordable prod-ucts. – Source: Charleston City Paper
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December 2014 Page 29
Illinois Export Awards 2014Governor Pat Quinn recently honored 15 companies and organizations that
have earned the 2014 Governor’s Export Awards for outstanding accomplish-ments in the export of Illinois goods and services around the globe.
In announcing the awards, the Governor noted that state exports have been a driving force in Illinois’ economic recovery.
“Illinois exports have increased by 58 percent since 2009 and have created many jobs across the state,” Governor Quinn said. “We’re honoring these com-panies because they have helped the state reach more than $60 billion in ex-ports each of the last three years – by far the most we’ve ever exported.”
Illinois is the largest exporting state in the Midwest and the fifth in the U.S., with exports of $66.1 billion in 2013. Direct exports account for nearly 10 per-cent of the Gross State Product. In 2009, Illinois exports were about $42 billion.
“Our state is the crossroads of the global economy for good reasons – our strong infrastructure, highly educated workforce, excellent educational institutions, low energy costs and high-tech startup hubs,” Governor Quinn said. “We’re also No. 1 in the Midwest for foreign investment.” For more information on Illinois trade oppor-tunities, visit www.exports.illinois.gov.
Aurelios is the oldest Chicago Pizza chain and was one of the pioneers in the concept of the family pizzeria in the U.S. Coming soon will be their new location at 1212 S. Michigan Ave. in Chicago, Il. Chris-tine Welch, the found-er and owner of The Coffeecake Connection Company has received the 2014 “Influential Women in Business Award” from the Daily Herald Business Led-ger. This award honor outstanding women executives who excel in business, civic and personal arenas. She is headed to New York to represent Illinois in the finals of national Sam Adams® Brewing the American Dream competition, which is open to small food, beverage, craft brew-ing, & hospitality busi-nesses. If she wins, she could receive a $10,000 grant and mentorship from the Sam Adams team. Did you know—Illinois state snack food is popcorn? There are 333 Illinois farms that grow popcorn on 47,000 acres, making Illinois the third larg-est grower of the prod-uct. At the McDonald’s Innovation Center in Romeoville, Ill., fran-chisees from around the world spend time testing ideas for new products and systems that could speed ser-vice. Engineers, design-ers and other experts observe the teams in action, live and on vid-eo, and tracking tags
follow every movement to determine how long it takes to fill an or-der. - Chicago Tribune Leghorn Cafe’s all-day expan-sion opened recently in River North. Starbucks will be adding local delivery for their spe-cialty coffee in 2015. The service will also be integrated into mo-bile ordering and pay-ment systems. Shake Shack has opened its first Chicago location at the corner of Ohio and Rush Streets in the River North neighbor-hood. For the month of December (until De-cember 30th), you’ll re-ceive a free $25 bonus certificate from Lettuce Entertain You for every $100 in LEYE gift cards you buy. The Walnut Room at Macy’s (111 N. State St. in Chicago) has been a Chicagoland tra-dition since 1907. The world famous 45-foot great tree graces the Walnut Room from late November until early January every year. Happy Holidays to all of our readers!
One of those tiny, no-frills Greek joints that once dominated Chi-cago neighborhoods, Mr. D’s (6656 W Diversey Ave Chicago, IL) is an area legend. Cans of pop, home-cut fries served with real grilled burgers, hot dogs and their famous shish-ka-bob and steak sandwiches are why lines are sometimes long. Trust us, they’re worth the wait.
CHICAGOLAND NEWS
The more time you spend watching somebody else is time lost to be the person worth watching.
dec 25-32.indd 29 11/13/14 2:00 PM
Page 30 Read us online: www.foodindustrynews.com Food Industry News®
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6 Simple Rules to Professional (and Personal) Self Preservation
We balance our lives as per-sonal time and career, and one always affects the other. We com-promise a lot in life, but some-times, we forget about keeping it all balanced and begin to quietly accept stress and problems that end up emotionally damaging to us while the cause happily skips along ready to do it again and again.
Just because the person you work with is willing to stoop to abuse doesn’t make it acceptable or right for you. Here are six-simple, direct rules to making change for your own well-being:
1. No longer be strung along by people or groups or careers who aren’t your top fans. End all of the headaches, the wish-ing, hoping, disappointment and anger that inevitably trips you up because you allowed a lie to multiply and become your bur-den. Start practicing self-respect. Become the rejector, not the re-jected. If you’re consistently do-ing someone else’s work and not getting the credit and paycheck for it, document it and present it to the top brass. Teamwork does not place a burden on some while others hang back like prima don-nas. When you’re carrying the ball, it’s not only good to ask, but essential to your self respect to stop once in awhile to shout “If you don’t compensate me for this extra effort, I’m planting this ball and taking a few days to send resumes to your competition.”
2. Start anything with “No.”If you’re being dragged into something and being told how great it is, why do you need to be sold on it? We all know people who jump aboard almost anything and that one person who stops dead in their tracks with, “hell, no.” Start with
a locked door to your personal space; let people explain value to you before commiting to any-thing that smells weird from the start; sometimes that sixth sense is seeing through the haze of ma-larky that you’re being fed. Make “NO” your opening statement. That introduces step 3: consent.
3. Consent issues are yours alone. If an employer or coworker is pressuring you into doing some-thing you’re unsure about, your answer is now easy. If you have to be coerced or manipulated into anything, then that’s your answer.
4. Establish strong personal boundaries and enforce them. Maintaining strong boundaries not only makes you more confi-dent, but also helps to preserve your sanity in the long-run. An employer that does not respect your space won’t respect you in any other way, either. Define what is and is not acceptable early on and unless you’re willing to be mistreated, don’t waver.
5. Always know where you stand. Free up some time and energy from people who are not supportive of you and you’ll find yourself perpetually in interac-tions where people’s intentions are clear and enthusiastic.
6. No longer pursue anything for ego or public status. We’ve all done it. We weren’t crazy about somebody or something, but we went along with it because noth-ing better was around. And we all have a few we’d like to take back. No more.
During election time, many of us can spot a big ego wrapped in phoney public concern; if a big ego looks bad on them, it won’t look any better on you. But we all know when someone baked or cooked or gave freely out of love, and admire that virtue. Find a passion and tie your heart to it. People always follow those who understand and practise love and respect. –MB
Flight Delay Relief at Hilton
The Hilton Chicago/Oak Brook Hills Resort & Confer-ence Center is introducing a plan to help relieve some of the tension that comes along with air travel delays. Guests who experience a flight delay of any sort, inbound our outbound, will be offered a Delayed Re-sponse food and beverage dis-count.
Guests can take 10% off on all hotel food and beverage items for one hour flight delays, 25% off for two hour flight delays, and 50% off for flight delays that exceed three hours. The process for redemption is simple; guests need only verify
their delay with the front desk, and in turn they will receive a Delayed Response voucher – valid at any of the hotel’s F&B outlets during the duration of their wait (for outbound delays) or duration of their forthcom-ing stay (for inbound delays).
Rather than proceeding to the airport for the impending wait, or alternatively after ar-riving at the hotel weary fol-lowing a delayed flight expe-rience, guests are invited to “decompress” at either of the scenic suburban retreat’s two seasonally-inspired restaurants, café or lounge that overlooks the peaceful 150 acre estate and Audubon-certified Champion-ship Golf Course. The Delayed Response discount offer applies
to everything Executive Chef Sean Patrick Curry’s kitchen cooks for breakfast, lunch or dinner, from Strawberry Honey Pancakes served with vanilla crème, whipped butter, organic strawberries, and local honey (harvested from beehives on property as of 2015) to an Au-rora Angus Burger served on a freshly baked pretzel roll with caramelized onions, cremini mushrooms, shiitake mush-rooms, and sweet potato fries.
Delayed Response partakers can choose from a wide variety of hand-crafted cocktails, lo-cal designer beers or high end wines at the Lobby Lounge.
It may not erase flight delays, but it will make the wait time an experience worthy of kings.
dec 25-32.indd 30 11/13/14 2:00 PM
December 2014 Page 31
NuggetsFood fact— Popcorn
pops because its kernel contains a small drop of water that suddenly expands when exposed to high heat. The ker-nel turns inside-out as it explodes. According to a National Retail Federation’s Holiday Consumer Spending Survey, consumers will spend an average of $459.87 on gifts for their family, up 6.5 percent from $432.00 last year, and $80.00 on gifts for friends, up from $75.00 last year. Those celebrating the holidays will also spend more on oth-ers like their babysit-ter and even their pets ($30.43 vs. $26.65). California produces about 90 percent of the nation’s avocado crop. Avocados are so-dium and cholesterol free and have only five grams of fat per serv-ing. The R.W. Knud-sen Family® brand offers more than 125 naturally delicious beverage products to consumers. Cherries are very high in po-tassium, which helps regulate heart rate and blood pressure. Seven out of 10 restaurant employees plan to work in the field until they retire, according to a 2013 NRAEF sur-vey. More and more Americans are getting rid of their landline telephones and opting to go completely wire-less: two out of five, according to the Cen-ters for Disease Con-trol and Prevention.
3D printed food for the elderly that is eas-ier to swallow may hit store shelves in 2016. - foodnavigator.com The child-friendly business model is catching on with breweries across the country. Many are offering family-friend-ly elements like kids’ menus, ginger or root beer, games such as cornhole or bocce ball, and wide-open lawns for children to run around. - All About Beer magazine
An antioxidant found in chocolate called epicatechin may help to improve memory skills, according to a new study by scientists that saw higher scores on memory tests, as well as increased brain function after con-sumption. The amount of chocolate required to benefit from the dose of antioxidant, however, is about sev-en average-sized bars of dark chocolate per day. - The New York Times
McDonald’s is promoting a web-site called Our Food, Your Ques-tions. The fast food giant has taken some of the most popular questions and rumors about their food and provided videos and specifi c pages answering ques-tions such as, “What’s in your beef,” and “Are Chicken McNug-gets made with pink slime?” McDonald’s has chalked up 12 straight months of declining sales in its massive home market, with sales down 4.1% in the latest quarter.
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Keep Managers’ Titles When Changing Structure
Is your company shift-ing from a top-down management style to a flattened structure that will increase employee involvement in decision-making? Be careful not to alienate middle man-agers by giving them new job titles like “advis-ers,” “coordinators,” or anything else that sug-gests a loss of authority and job security. Since they’l1 remain account-able to senior manage-ment, middle managers will resist any change that threatens their abil-ity to manage their staff. -PR Reporter
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Top 25 Hotels StatesideAccording to Condé Nast Traveler, the top 25 ho-
director Oliver Stone, and Illinois Secretary of State Jessie White are among the celeb-rities who drop in for dinner at La Scarola, 721 West Grand, Chi-
cago, IL. Chef Armando’s restaurant is where “families & local celebri-ties sit elbow to elbow at this lively storefront for no-nonsense dishes in gigante portions,” (Food & Wine Mag-azine, 2002).
The names may be famous, but at La Scarola, it’s the food that is the star attraction.
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In 1991 on a hot summer day, Vincent DiVin-cenzo Sr. was heading home from work when he came upon a vacant building on River Road. With his background in the fast food beef business, he and his brother Joe thought about convert-ing the building into a restaurant. Established in 1991, with the assistance of their mother and fa-ther (Franca and Rosario DiVincenzo) Frannie’s Beef and Catering became a reality.For over 23 years, Frannie’s has been serving their famous Italian Beef and Sausage sand-
wiches, daily fresh cut fries, hot dogs, and steak Italian. Their catering menu showcases delicious Lemon Garlic Chicken, pasta, salad and beef and sau-sage packages… Frannie’s has also become famous for their homemade Italian ices. The restaurant is located 4304 River Road Schiller Park, IL .
Small Plates, Big SplashAppetizers, tapas and other small-plate menu of-
ferings are increasing in popularity as the lines be-tween snacks and meals blur, said Technomic’s Dar-ren Tristano. Some 52% of consumers share starters, and 30% use small plates to make a meal. “Restau-rants are putting much more impact into appetizers and then pricing them a little higher,” said Publik Draft House owner Eddie Johnson. – Adapted from Technomic, Inc
Positive Customer Experiences Keep Grocery Store Shoppers Coming Back
Grocery shoppers value a clean store, helpful and friendly service and dedicated baggers at the check-out line, according to data culled from recent reports. Spending on groceries now tops off at $318.70 per month, with 54% of people reporting that they enjoy supermarket shopping. – Adapted from Adweek
Trending Flavors for Beverages
The five fastest-grow-ing beverage flavors appearing on Top 500 restaurant menus are al-mond, watermelon, pas-sion fruit, peanut butter and hazelnut, accord-ing to Technomic’s Me-nuMonitor and related research for the new-est Beverage Consumer Trend Report.
– Adapted from Technomic, Inc
Discover FreshGarden Fresh Restaurant
Corp., the parent company of Sweet Tomatoes and Souplantation recently acti-vated the Discover Fresh™ campaign, which involves corporate and restaurant-level changes, supports the company’s commitment to farm-fresh food and made-from-scratch menu items. For more information, visit www.souplantation.com or www.sweettomatoes.com
Smaller Size Sodas Appease Consumer Tastes
Beverage companies are promoting healthier lifestyles with new offerings that will cut down on empty calories such as smaller-sized sodas, low-calo-rie drinks and an increased emphasis on selling bottled water. “Consumers
in this day and age are looking at the labels of what they eat and drink and seeing what products are made from,” says Rachel Mansfield, spokeswoman for New Jersey-based beverage maker Bai Brands. “It is important for every-one to know what they are eating and especially drinking.”
– Adapted from SmartBlog on Food & Beverage
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McDonald’s Local Operators to Have More Say on Menu Items
McDonald’s will re-configure its organiza-tional structure in the U.S., adding a fourth re-gional zone, organizing menus in all four areas around regional tastes and giving local opera-tors more autonomy on menus and market-ing. The shift is part of a larger strategy to drive traffic and revital-ize sales, which will also include mobile ordering and payment technol-ogy. – Adapted from The Wall St. Journal
Labor Department to Continue Scru-tiny of Full-Service Restaurants
Investigators from the Labor Department’s Wage Hour Division plan to re-main focused on full-service restaurants because of the industry’s high rate of vio-lations, the agency’s deputy administrator said July 23 at an Economic Policy Insti-tute panel discussion.
“We want to go where there’s a high likelihood that there are vulnerable workers and laws are not being complied with,” Laura Fortman said in opening remarks for the discussion on tipped workers and the minimum wage. “And so that’s one of the reasons why we pay careful atten-tion to what’s happening in restaurant industries across the country.”
About 80 percent of the division’s 3,875 investiga-tions at full-service restau-rants in 2013 uncovered violations, she said. Article contributed by James Kapolas, managing partner at Payville USA, Oak Brook, IL – www.payvilleusa.com
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l “have to” vs. i “Get to” Pam Grout, excerpted from E-Cubed
Instead of thinking you have to do something, it’s always wise to realize you
get the opportunity to do whatever it is. That tiny tweak in wording (I get to
go to my job, l get to have this uncomfortable conver-sation with my wife, l get to hear my lab results today) is often enough to reroute the
flight pattern of your life. One degree—one tiny de-
gree—is all it takes for an air-line pilot to miss his landing target. Stray just one degree from your flight pattern for one measly mile and you’ll land 92 feet away from your target. Keep that one degree going for 60 miles and you’ll land an entire mile from your intended target. On a flight between LAX and JFK, that one seemingly insignifi-cant degree would mean an EPA (estimated place of ar-rival) of 40 miles out in the freezing-cold Atlantic.
When l insisted on chang-ing the wording in a contract from if sales reach a cer-tain number to when sales reach a certain number, I was tweaking my future.
If you listen to yourself and others, even those who are complete disciples of the law of attraction, you’ll no-tice all kinds of words that aren’t sailing in the direction of your intention. Small, cor-rectable patterns of thought and speech can quickly get you back on course. It doesn’t take much – one simple word– but the impact on your life is huge.
Pam Grout’s new book, E-Cubed revisits her theories on manifesting your own
miracles ad success. It is available from Hay House Publishing.
dec 33-40.indd 34 11/13/14 2:26 PM
December 2014 Page 35
“When we take one step, the universe takes 10,000. “— Mike Doolev, Notes From the Universe
Cystic Fibrosis Foundation Announces the Nominations for the Jean Banchet
Awards for Culinary ExcellenceThe Cystic Fibrosis Foundation announced that
on Friday, January 30, 2015, the winners of the Jean Banchet Awards for Culinary Excellence will be presented at the 18th Annual Cystic Fibrosis Foundation’s Grand Chefs Gala at the Fairmont Chicago, Millennium Park.
The Jean Banchet Awards for Culinary Excellence is the only Chicago-based honor that recognizes and rewards culinary originality and talent throughout the region. Forty-eight exceptional chefs, sommeliers, mixologists and restaurants will vie for the annual Chicago awards, and the nominees include:
Chef of the Year:Abraham Conlon (Fat Rice), Thomas Lents (Sixteen at Trump), Chris Pandel (The Bristol/Balena), Lee Wolen (Boka)Pastry Chef of the Year:Dana Cree (Blackbird), Claire Crenshaw (moto), Meg Galus (NoMI), Greg Mosko (North Pond)Best Chef-de-Cuisine:Chris Marchino (Spiaggia), Ali Ratcliffe-Bauer (Brindille), John Vermiglio (A10), Erling Wu-Bower (Nico Osteria)Rising Chef of the Year:Ashlee Aubin (Salero), Jake Bickelhaupt (42 Grams), Noah Sandoval (Senza), Nathan Sears (The Radler)Rising Pastry Chef of the Year presented by Nielsen-Massey Vanillas:Sarah Koechling (The Bristol/Balena), Genie Kwon (Boka/GT Fish and Oyster), Megan Miller (Baker Miller Bakery & Millhouse), Jonathan Ory (Bad Wolf Coffee)Best Sommelier:Charles Ford (The Bristol), Arthur Hon (Sepia), Elizabeth Mendez (Vera), Dan Pilkey (Sixteen at Trump)Best Mixologist:Alex Bachman (Billy Sunday), Bradley Bolt (Bar Deville), Mike Ryan (Sable Kitchen & Bar), Krissy Schutte (CH Distillery)Best Restaurant Design:Boka, Celeste, Momotaro, The Radler
Best Restaurant Service:Boka, Embeya, Senza, Sixteen at TrumpBest New Restaurant:42 Grams, Parachute, TÊTE Charcuterie, SaleroBest Neighborhood Restaurant:A10, Dusek’s, Owen and Engine, La Sirena ClandestinaRestaurant of the Year:L20, Boka, El Ideas, moto
This year, the nominating process featured a panel of judges who were chosen to aid in the selection of the nominees.
The Banchet Awards Committee worked, in conjunction with the online voting, to finalize the four selections for each category. Online voting occurred from Oct. 13 to October 26, 2014.
More than 6,200 votes were cast for the nominees. The winners for each category will be selected by those within the culinary industry, via secret ballot voting.
The Cystic Fibrosis Foundation of Greater Illinois has honored local chefs for the past 14 years, and the Grand Chefs Gala is The Cystic Fibrosis Foundation of Greater Illinois’ largest fundraiser. The Foundation anticipates raising more than $600,000.
dec 33-40.indd 35 11/13/14 2:26 PM
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Taste ChangeThe Taste of Chicago is back in the hands of the
Chicago Department of Cultural Affairs after asmaller, lackluster version under the direction ofthe Chicago Park District. With attendance downin 2011, and no help from incidents with rovinggangs and lack of adequate seating, the Taste willundergo a facelift and change of dates.
The 2012 Taste will run Wednesday, July 11ththrough Saturday, July 15th.
In addition to the Taste, other city festivals in-clude: 29th Annual Chicago Blues Festival, June 8-1054th Annual Chicago Air and Water Show, August 18-1934th Annual Chicago Jazz Festival, August 30-Sept 214th Annual World Music Festival, September 13-20
Illinois, New JerseyHave Highest Move-Outs
Data released by UnitedVan Lines, a moving com-pany, reports that Illinoisand New Jersey tied for thehighest number of cus-tomers who were movingout-of-state.
The suburban St. Louis-based company, accordingto an AP report, tracks in-terstate migration patternseach year dating back to1977, providing data so ac-curate that many financialfirms and real estate com-panies use it.
A spokeswoman for thecompany told CBS St. Louisthat over 60 percent of thecompany's business in Illi-nois involved individuals orbusinesses who were leav-ing the state. She describedthat number as "pretty big"-- most states, she noted,hover between 50 and 60percent.
Illinois has also seengrowing numbers of peo-ple leaving the state eachyear since the companybegan conducting its study,according to CBS.
According to FoxChicago, the states thatwere home to the highestinflux of new residentswere located in the Southand West -- the Carolinas,Arkansas, Texas, Oregonand Nevada -- and the Dis-trict of Columbia.
Companies leaving thestate of Illinois has been ahot-button issue since largecorporations Sears Hold-ings Corp. and CME Group,the operator of the ChicagoMercantile Exchangethreatened to move tostates offering them a bet-ter tax deal. DemocraticGov. Pat Quinn and thestate legislature respondedby approving tax breaks forboth companies that are ex-pected to cost the state$330 million. –Huffington Post
VW Ends After-Hours Work EmailVolkswagen has stopped pestering employees with
after-hours e-mails, a growing complaint in the work-place.
Volkswagen had its Blackberry servers stop sendinge-mails to some off-duty employees who had com-plained. The company stops sending messages 30 min-utes after the end of employees' shifts and resumes 30minutes before the next shift starts, the BBC reported.
Volkswagen is not alone in hearing from employeeswho feel their employer is infringing on their personaltime with after-hours e-mails. Legally, the issue of con-tacting employees on work matters dangerously in-fringes on privacy and uncompensated labor.
A VW spokesman said, "It has a poor impact on anindividual's well-being. I think that one has to patrolquite carefully the borderline between work and non-work.” –UPI
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Health and Value is Whole Foods’ National Focus
Whole Foods is reaching out to U.S. consumers with its first national brand campaign, and it calls the chain “America’s healthiest grocery store” and introduces a “Values matter” theme. The campaign features ads set to appear on TV, online, outdoors and in its 399 stores. – Adapted from The New York Times
Meatless Protein Set to Thrive
The market for meat-less protein is expected to grow, as more con-sumers turn to meat al-ternatives for ethical, en-vironmental and health reasons, and as meat prices continue to rise, according to Yves Potvin, founder and president of the Gardein brand. The company expects its retail sales of products such as meatless burgers, meatless “chicken” nug-gets and fish-less fillets to hit $100 million this year and nearly $1 billion in the next 15 years, Pot-vin said.
– Adapted from The Des Moines Register
Tip: Schedule Prep for Offpeak Meal Periods
Schedule prep for offpeak meal periods. Control-ling minimum staffing levels during offpeak meal periods is difficult because you never know when a busload of tourists or a rush of afternoon diners from a convention PR show decide to pop in. Rather than scheduling prep before you open, consider do-ing the majority of it during open hours and offpeak times. That way if you do suddenly get an unexpect-ed rush you’ll have enough bodies to meet the de-mand. – Adapted from 50 Cost Cutting Tips; RestaurantOwner.com
Consumers Want Choices
Consumers say it’s im-portant for restaurants to offer healthy items. Yet, as shown in a recent white paper based on the Consumer Brand Metrics data, ratings of chain res-taurants on this attribute often fall short.
A majority of consum-ers say that healthy op-tions are important in their decisions to visit restaurants—even quick-service concepts. While consumers may not opt for these items on ev-ery visit, it’s critical to at least have a choice of whether to indulge.
– Technomic, Inc.
A wise person should have money in his head, but not in his heart.
— Jonathan Swift
ALDI Offers Expanded SelectionALDI is strategically expanding its selection of
items to compete with retailers such as Costco and Trader Joe’s, without sacrificing its low-price, low-cost business model, writes Bill Bishop, Brick Meets Click chief architect. The retailer has perfected bal-ancing enough unique new items to attract shop-pers with the treasure hunt thrill as well as very low prices,” he writes. – Adapted from SuperMarket News
6 Things Adults Need to Be Part of Your TeamYou need to run a business, and you have a diverse
group of people in it. Your young workers dismiss older workers as slow and judgemental, and jump into fires. Older workers step back from impulsive moves and Plan carefully. There’s a science to it that you need to know. The difference between young workers and older workers has more to do than just physical vigor; adult learners have a mature system-atic way of approaching situations and assessing what will work... and why. Younger team members tend to take an order and run with it, regardless of red flags pointing to problems; they charge in while older adults look at the bigger picture.
American educator Malcolm Knowles asserted that andragogy (Greek: “man-leading”) is vastly different from pedagogy (Greek: “child-leading”). Adults learn-ing new skills and particularly in academic environ-ments, bring better strategic skills aimed specifically at achieving success.
1. Need to know: Adults need to know the reason for learning something.
2. Foundation: Experience (including error) pro-vides the basis for learning activities.
3. Self-concept: Adults need to be responsible for their decisions on education; involvement in the planning and evaluation of their instruction.
4. Readiness: Adults are most interested in learn-ing subjects having immediate relevance to their work and/or personal lives.
5. Orientation: Adult learning is problem-centered rather than content-oriented.
6. Motivation: Adults respond better to internal versus external motivators.
dec 33-40.indd 36 11/13/14 2:26 PM
December 2014 Page 37
ShmoozefeSt, october 23 at Drink nightclub
dec 33-40.indd 37 11/13/14 2:26 PM
Page 38 Read us online: www.foodindustrynews.com Food Industry News®
chefs hall of fame 2014
dec 33-40.indd 38 11/13/14 2:26 PM
December 2014 Page 39
Restaurant Industry Growth 2014, 3K
The restaurant industry posted its best sales results in more than two years dur-ing the third quarter of 2014, amid continuing signs of eco-nomic growth, according to the latest Restaurant Indus-try Snapshot from TDn2K’s Black Box Intelligence and People Report, based on weekly sales from more than 20,000 restaurant units rep-resenting more than $45 bil-lion in annual revenue.
Same-store sales grew 1.6 percent during the quarter, a 1.3-percent increase over second quarter results and the best quarter for the in-
dustry since the first quarter of 2012. The industry saw positive same-store sales for the second consecutive quar-ter — a first since the second half of 2012. The gain came on the heels of strong indus-try performance in Septem-ber, when same-store sales rose 2.2 percent.
September’s performance resulted in the second con-secutive month of growth that surpassed the 2.0-per-cent mark, and the best month for the industry since February of 2012. This also represents the third consecu-tive month in which year-
Although same-store res-taurant traffic also improved considerably during the quar-ter, a quarter of positive year-over-year guest count growth
has not been seen since the recession, highlighting one of the biggest challenges faced by the chain restaurant industry today.
The relative strength of the industry’s results was dem-onstrated by the widespread improvement of sales across most of the regions of the country during the third quar-ter of 2014. Of the 11 regions tracked by Black Box Intelli-gence, six posted same-store sales growth of 2.0 percent or more, while only New York and New Jersey saw sales de-cline during the quarter. The best-performing region was Florida, where same-store sales grew 2.8 percent, while New York-New Jersey’s sales decline of 0.2 percent was the worst during the quarter.
Meijer Promotes Ready-To-Go Meals
Meijer has launched a new program that promotes product combinations from dif-ferent brands to help customers find ready-to-go meals for fami-lies of four at a cost of between $12 and $15 per meal. The Ready! for You program, which is now available at the retailer’s 213 stores, includes in-store dis-plays, weekly sampling demonstrations and Pinterest boards where Meijer posts recipes and videos.
– Adapted from the Grand Rapids Business
Journal
dec 33-40.indd 39 11/13/14 2:26 PM
Page 40 Read us online: www.foodindustrynews.com Food Industry News®
ATM Placements in Qualified LocationsMeirtran is a provider
of more than 750 ATMs in northern Illinois,
working with all brands of ATMs. In addition to
stand alone units, we also sell and install
wall mounted and drive-up ATMs.
Make an ATM your next great profit center.
Call Mike Boyd, President:
800-382-5737
ATM Placements in Qualified Locations
Meirtran is a provider of more than 750 ATMs in northern Illinois, working with all brands of ATMs. In addition to stand
alone units, we also sell and install
wall mounted and drive-up ATMs.
Make an ATM your next great profit center.
Call Mike Boyd, President:
800-382-5737
ATM Placements in Qualified Locations
Meirtran is a provid-er of more than 750 ATMs in northern
Illinois, working with all brands of ATMs.
In addition to stand alone units, we also sell and
install wall mounted and drive-up ATMs.
Make an ATM your next great profit center.
Call Mike Boyd, President:
800-382-5737
Grease Exhaust Systems: Part 2Reality in the Field and What Restaurants Are Doing About itBy Don Pfleiderer- President, Enviromatic Corporation of America, Inc.
An informed owner or manager can save his save property loss, injuries, an even loss of life. Don’t always believe what you are told by the cleaning companies no matter how good it sounds.
Simple inspections and pictures can clearly tell the story, but buyer beware. Eliminate confusion. Work with your staff and know your grease exhaust systems to make sure you have proper code compliance pertaining to these systems as it will save them time and money in the long run. My old saying is, “In confusion, lies profits.” Unfortunately the profit made by confusion is not the restaurants. Many larger restaurant chains are on the bandwagon of fire prevention. Their fa-cilities managers have vast knowledge gained from years of experience in the field. Carolyn Cicchetto, national facilities director for Chipotle Mexican Grill, had an initiative of attacking the most problematic issue they have, which is grease, when she joined Chipotle in October 2005. “After having every exhaust hood inspect-ed companywide, the results were shocking, yet not unexpected,” she says. “We found many of our systems lacking proper access for cleaning, horizontal runs that either were not getting cleaned, or had never been cleaned and even more startling were the number of restaurants that had duct leaks which had caused huge messes and major fire hazards.”
Cicchetto and her staff made dramatic changes to their exhaust cleaning pro-gram which included mandatory “bare-metal” cleanings for all hood cleaning companies, before and after pictures of the ducts to be submitted as a contingency to being paid and an annual inspection program as well as ongoing random in-spections throughout the year from a trusted vendor. “When faced with the reality of what it would take to protect our restaurants from burning down, the costs were well above what we budget for hood cleaning by as much as double in some areas, but much less than the cost to build a restaurant and then rebuild it due to burn-ing down from a grease fire.” Cicchetto attacked this problem from both a reactive and proactive approach as she got Mike Bowline, director of construction at that time, and Scott Shippey, director of design, involved so that any new restaurants were built with hood maintenance in mind. “After sharing the inspection reports with them showing the number of locations that weren’t adequately set up with access panels, had non-UL listed access panels that leaked and most importantly the number of locations that were fire hazards, they were in total support of mak-ing the necessary changes to our design and construction process,” says Cicchetto. These changes include verifying new and existing systems are to NFPA 96 specifi-cations, testing all newly installed ducts with water pressure to make sure they are grease and water tight before being fire wrapped, installing state-of-the-art rooftop containment systems and using specific criteria at construction to determine the need for additional filtration systems.
She also required site-specific costs versus the industry standard of market pric-ing. While the initiative was a bold move within the restaurant industry, it was one well needed, says Cicchetto, because “it allows for the vendors to quote the actual costs to clean to baremetal while insuring we get exactly what we expect and are paying for.”
Cicchetto continues: “We severed our relationship with about 50% of our hood cleaning vendors as they did not or chose not to adhere to the new require-ments, but overall this was a good thing as we weeded out the non-performers very quickly.”
Fred Gemeinhardt from Ruth’s Chris Steakhouses and formerly from Chipotle Mexican Grill brought an important point from his vast experience. He stated “Many provide lip service on what they can do. You need to know enough about your operations to know when they are delivering on their commitments and when they are not and be prepared with a backup plan in case they do not. You must be proactive in checking out all areas of the grease exhaust system. Almost all companies say they are cleaning the complete system, but very few actually consistently follow through with their promised scope of work.
You must have a way to check out and verify the cleanings in all areas yourself. Use both digital pictures and visual inspections.”
Part 3 will appear in our January issue.
RPOS Team-UpResource Point of Sale
(RPOS) has announced a new partnership with a 30-year leader in the Hospitality POS industry. Digital Dining and RPOS have teamed up to provide Chicago Restaurateurs with a new option for their POS needs.
Digital Dining is now in its 30th year of production and development. An original innovator in the PC-based POS hospitality market, they continue to lead the industry with extremely innovative functionality and features. Digital Dining has over 35,000 installed users in North America.
Established in 2003, RPOS is an end-to-end Point of Sale Solutions provider. Operating out of a state-of-the-art, 27,000 square foot facility in downtown Chicago, RPOS provides POS service and support to many of Chicago’s top restaurants.
After spending 10 years operating a restaurant in Chicago, I understand how crucial a solid POS system is to a successful operation. I can’t imagine how I would have been able to run my restaurant without Digital Dining, and now I am proud to be selling it to other Restaurateurs in Chicago. Simply put, it is the best hospitality software on the market today
– Adam Geenen, Hospitality Sales Specialist Resource Point of Sale, LLC
What happens is not as
important as how you
react to what happens.
— Epictetus
Hot Trends & Ones That are Cooling Off
Local sourcing and sus-
tainability are hot trends,
but many restaurant cus-
tomers still flock to familiar
favorites such as comfort
food, pizza and chicken,
NRA’s Annika Stensson said
at a trade show in Las Ve-
gas. Trends that are cooling
after several years of trend-
ing up include flatbreads,
Greek yogurt and sweet po-
tato fries. – Source: cspnet.com
On Tipping: How Much Do People Reward Service Staff?
Waiters and other service staff members depend on tips, so how are they doing? A Harris Poll sur-vey of 2,000 adults conducted for Michelin found that the average American claims to tip 18 percent for good service. Getting more specific, 70 percent of Americans say they usually leave a tip of 15-20 percent when service is good, and about one in 10 tip 20 percent or more. Only about 1 percent confess to leaving nothing.
Age is a factor in how much people tip, though: Thirty percent of survey participants age 18-24 admit they frequently tip less than 15 percent even when the service is good, but only 16 percent of adults 35 and older say the same.
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Dec 2014 Food Industry News® CLASSIFIEDS Page 41
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CATERING-VEHICLES DCI Central ....................................... Page 32...800-468-7478 CEILING CLEANING Chicago Ceiling Care .........................................708-233-6900 CHAIRS-COMMERCIAL Chicago Booth .................................. Page 13...773-378-8400 John Manson & Associates ................................773-278-8280 Waco Manufacturing ..........................................312-733-0054 CHARCOAL Charcoal Supply Company ................................312-642-5538 CHEESECAKES Eli’s Cheesecakes ............................. Page 25...773-736-3417 The Cheesecake Factory Bakery .......................317-727-7912 CHEMICALS Lee’s Chemical Solutions .................. Page 17...844-550-5337 CHICKEN-PROGRAMS FSI/Foodservice Solutions .................................847-719-6088 CHILI Captain Ken’s Foods ......................... Page 16... 800-510-3811 CIGARS Pacifi c Cigar Company ..................... Page 40... 630-972-1189 CLASSIFIED ADVERTISING Food Industry News ...........................................847-699-3300 CLEANING PRODUCTS SuperClean ........................................................847-361-0289 CO-PACKERS T F Processors .................................. Page 20...847-709-2600 COCKTAIL BLENDERS Blendtec .............................................................800-253-6383 COFFEE & TEA Chicago Coffees & Teas ....................................773-252-7000 COFFEE HOUSE PRODUCTS Chicago Coffees & Teas ....................................773-252-7000 COFFEE ROASTERS Java Mania Coffee Roaster ...............................815-885-4661 COFFEE-GOURMET & SPECIALTY Chicago Coffees & Teas ....................................773-252-7000 COFFEE-WHOLESALE $3.95 Coffee ......................................................847-671-9600 Java Mania Coffee Roaster ...............................815-885-4661 COLD STORAGE Perishable Distribution Solutions .......................888-491-1641 CONSULTING & DESIGN A D E Foodservice Equipment ........................... 630-628-0811 COOLERS & FREEZERS Fogel Factory Direct/UFFB ............... Page 27... 847-616-0711 CORNED BEEF-FRESH Vienna Beef ...................................... Page 29...773-278-7800 CORPORATE GIFTS Vienna Beef ...................................... Page 29...773-278-7800 DAIRY-PRODUCTS Instantwhip Chicago .......................... Page 28...800-933-2500 DELIVERY SERVICE Chicago Messenger Service ............. Page 18...312-666-6800 DELIVERY-VEHICLES DCI Central ....................................... Page 32...800-468-7478 DESSERTS Eli’s Cheesecakes ............................. Page 25...773-736-3417 Gerhard’s European Desserts .......... Page 19...847-234-0023 Algelato Chicago ................................................847-455-5355 The Cheesecake Factory Bakery .......................317-727-7912 DIRECTV BKS Enterprises ................................................. 847-352-1118 Prime Time Sports .............................................847-637-3500 DISHWASHER-LEASING & RENTAL Lee’s Chemical Solutions .................. Page 17...844-550-5337 Cintas Corporation .............................................630-543-3666 DISPOSABLES Quill.com ........................................... Page 19... 847-876-4115 DISTRIBUTOR SALES REPS Jeff Goworowski ..................................................312-738-1111 DUCT CLEANING Enviromatic Corporation of America . Page 35...847-729-8000 Averus ................................................................800-393-8287 Olympia Maintenance ........................................708-344-0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical .......... Page 19...847-381-0448 ETHNIC FOODS Kikkoman Sales USA ........................ Page 30...630-954-1244 EVENTS Chicago Fooservice Marketing Club . Page 35...630-561-8371 Illinois SBDC Int’l Trade Center .........................312-433-7656FANS-VENTILATING & EXHAUST AWR Welding .................................... Page 13...773-491-5353
FAUCETS Faucet Shoppe The .......................... Page 22...773-478-3890 FILTERS-EXHAUST SYSTEMS Averus ................................................................800-393-8287 Olympia Maintenance ........................................708-344-0344 FIRE SUPRESSION SYSTEMS Averus ................................................................800-393-8287 FIRE-EXTINGUISHERS Averus ................................................................800-393-8287 Henrichsen Fire & Safety Equip .........................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affi rmed Medical Service ...................................847-322-9185 FLOOR MAINTENANCE Sexton Complete Care ...................... Page 17... 847-827-1188 FLOORS-SALES & REPAIRS Customcrete LLC ...............................................847-651-9699 FOOD BROKERS Lazza Food Service Brokerage..........................847-322-8893 FOOD DISTRIBUTORS Christ Panos Foods .......................... Page 31...312-421-6100 Devanco Foods ................................. Page 07...847-228-7070 Tec Foods Inc .................................... Page 20...773-638-5310 Anichini Brothers ................................................312-644-8004 PFG/Fox River Foods ........................................630-896-1991 FOOD EQUIPMENT Bob King Auctions ............................. Page 33...847-458-0500 FOOD PHOTOGRAPHY Al MacDonald Photography ...............................630-283-0038 FOOD PROCESSING EQUIP SALES & SERVICE LPS Corp .......................................... Page 04...847-451-2222 FOOD PRODUCTS GFS Marketplace .............................. Page 03...800-968-6525 Tec Foods Inc .................................... Page 20...773-638-5310 Soupbase.com ...................................................216-381-9916 FOOD PRODUCTS-PREPARED Captain Ken’s Foods ......................... Page 16... 800-510-3811 FOOD SAFETY TRAINING Chicago Hospitality Training ..............................847-275-2636 Food Industry Training .......................................630-690-3818 FOODSERVICE EQUIPMENT Leach Food Equipment Dist.............. Page 28...815-712-7707 March Quality Used & New Equip ..... Page 11...800-210-5895 Zepole Restaurant Supply ................ Page 24...630-783-1239 Losurdo Inc ........................................................630-833-2828 Thunderbird Food Machinery .............................866-451-1668 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc .................... Page 32...888-908-5600 Mackay Heating & Mechanical .......... Page 19...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 32...888-908-5600 Cobblestone Ovens ...........................................847-635-0172 FOODSERVICE-SUPPLIES GFS Marketplace .............................. Page 03...800-968-6525 Ramar Supply Co .............................. Page 13...708-233-0808 FREEZERS-ALL TYPES Custom Cooler & Freezer ................. Page 23...630-879-3131 FRYERS FSI/Foodservice Solutions .................................847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .........................708-641-7007 Just Gaskets And Hardware ..............................708-758-1289 GELATO Palazzolo’s Artisan Dairy .................. Page 10...269-561-2000 Algelato Chicago ................................................847-455-5355 GELATO EQUIPMENT & SUPPLIES Kool Technologies ............................. Page 14...630-483-2256 Palazzolo’s Artisan Dairy .................. Page 10...269-561-2000 GIARDINERA V Formusa Company .........................................312-421-0485 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical .......... Page 19...847-381-0448 GOURMET-FOOD PRODUCTS Chicago Importing Company .............................800-828-7983 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 23...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 Corporation of America . Page 35...847-729-8000 Averus ................................................................800-393-8287 Olympia Maintenance ........................................708-344-0344 GREEK FOOD PRODUCTS Olympia Foods .................................. Page 34...773-735-2250 GYROS Devanco Foods ................................. Page 07...847-228-7070 Olympia Foods .................................. Page 34...773-735-2250 HAMBURGER PATTY MANUFACTURER Devanco Foods ................................. Page 07...847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical .......... Page 19...847-381-0448 Mechanical 24 ....................................................847-987-9738 HOOD & DUCT SYSTEMS AWR Welding .................................... Page 13...773-491-5353 HOOD & EXHAUST-CLEANING Enviromatic Corporation of America . Page 35...847-729-8000 Averus ................................................................800-393-8287 Olympia Maintenance ........................................708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ................................312-666-5222 HOOD SYSTEMS-FIRE Averus ................................................................800-393-8287 Henrichsen Fire & Safety Equip .........................800-373-9714 HOT DOGS Vienna Beef ...................................... Page 29...773-278-7800 Crawford Sausage .............................................773-277-3095 Red Hot Chicago ................................................800-249-5226 ICE CREAM Chocolate Shoppe Ice Cream ........... Page 33...608-221-8640 Homer’s Gourmet Ice Cream ............ Page 21...847-251-0477 Instantwhip Chicago .......................... Page 28...800-933-2500 Palazzolo’s Artisan Dairy .................. Page 10...269-561-2000 Algelato Chicago ................................................847-455-5355 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ............................. Page 14...630-483-2256 ICE MACHINES SALES & LEASING LPS Corp .......................................... Page 04...847-451-2222 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service .......................................312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical .......... Page 19...847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ............................708-366-3333 INSURANCE Heil & Kay Insurance Agency............ Page 16...847-259-1421 Jos Cacciatore & Company .............. Page 26...312-259-8200 Northern Illinois Insurance ................ Page 09...815-226-9353 The Horton Group ............................. Page 08...312-917-8610 Caro Insurance Services ....................................708-745-5031 Clermont Specialty Managers ............................800-504-7012 Concklin Insurance Agency................................630-268-1600 ISU Northwest Insurance Services ....................888-366-3467 United Healthcare ..............................................312-348-7064 INSURANCE SERVICES Northern Illinois Insurance ................ Page 09...815-226-9353 Clermont Specialty Managers ............................800-504-7012 Farmers Insurance-Mark Holihan ......................847-823-6800 INTERIOR DESIGNERS Sarfatty Associates ............................................ 847-920-1100 ITALIAN BEEF Devanco Foods ................................. Page 07...847-228-7070 Serrelli’s Foods ................................. Page 17 877-385-BEEF Red Hot Chicago ................................................800-249-5226 ITALIAN SAUSAGE Devanco Foods ................................. Page 07...847-228-7070 Anichini Brothers ................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co .............................. Page 13...708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ........................ Page 30...630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest ...................................................800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corporation of America . Page 35...847-729-8000 Averus ................................................................800-393-8287 Olympia Maintenance ........................................708-344-0344
DIRECTORY
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KNIFE-SHARPENING SERVICE Cozzini Inc .........................................................888-846-7785 Maestranzi Brothers ...........................................708-867-7323 LAMB-WHOLESALE Allen Brothers Meats ..........................................773-890-5100 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ..........................................773-254-6100 De Normandie Linen ..........................................773-731-8010 Mickey’s Linen ................................................... 773-545-7211 Valley Linen Supply ............................................630-897-4474 LIQUOR CONTROL SYSTEMS LCSI, Inc ............................................................847-836-0194 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ................ Page 09...815-226-9353 LIQUOR-WHOLESALE Peerless Liquors ................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions .......................888-491-1641 MEAT PROCESSING EQUIP SALES & SERVICE LPS Corp .......................................... Page 04...847-451-2222 Berkel Midwest ...................................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ...................800-382-2266 MEAT-WHOLESALE Devanco Foods ................................. Page 07...847-228-7070 Allen Brothers Meats ..........................................773-890-5100 Anichini Brothers ................................................312-644-8004 Buedel Fine Meats & Provisions ........................708-496-3500 MEDICAL SUPPLIES Affi rmed Medical Service ...................................847-322-9185 MENUS-CUSTOM PRINTED Accurate Printing ................................................708-824-0058 MILK Instantwhip Chicago .......................... Page 28...800-933-2500 MURALS-INTERIOR CUSTOM MEK Design .......................................................847-858-1540 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ...................847-705-6619 NAME-PLATES & TAGS Classic Design Awards ......................................847-470-0855 OFFICE SUPPLIES Quill.com ........................................... Page 19... 847-876-4115 OIL & SHORTENING Columbus Vegetable Oils.................. Page 05...773-265-6500 OILS & FATS-COOKING Columbus Vegetable Oils.................. Page 05...773-265-6500 OILS & VINEGAR Pastorelli Foods .............................................. 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils.................. Page 05...773-265-6500 OLIVE OILS Columbus Vegetable Oils.................. Page 05...773-265-6500 ORGANIC FOODS Biondillo/Today’s Temptations ............................773-921-8282 Pastorelli Foods .............................................. 800-SOS-AUCY OUTDOOR FURNITURE John Manson & Associates ................................773-278-8280 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical .......... Page 19...847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ...........................................847-635-0172 PAINTING & HANDYMAN SERVICES Schubert Painting ...............................................847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc .................................... Page 20...773-638-5310 Gust John Foods & Products Corp ....................630-879-8700 PAPER-PRODUCTS Ramar Supply Co .............................. Page 13...708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co .............................. Page 13...708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta ...........................773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts .......... Page 19...847-234-0023 PATIO HEATERS TNG Industries ................................................... 708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest ...................................................800-921-9151 PAYROLL SERVICE Payville Usa The Hero’s of Payroll .... Page 18...630-366-2600 PEANUTS Mellos Snacks ................................... Page 23... 773-772-8911
PEST CONTROL/PEST ELIMINATION Mc Cloud Services ............................ Page 22...800-332-7805 Presto X Pest Control ........................................888-627-5772 PHOTOGRAPHY Al MacDonald Photography ...............................630-283-0038 PICKLES & RELISH Vienna Beef ...................................... Page 29...773-278-7800 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ................................................312-644-8004 PLAQUES Classic Design Awards ......................................847-470-0855 PLUMBING SERVICES Drip Drop Plumbing ............................................ 630-412-1179 PLUMBING SUPPLIES Faucet Shoppe The .......................... Page 22...773-478-3890 POINT OF SALE SUPPLIES Western Business Systems .............. Page 17...773-878-7200 Schmaus Cash Register & POS ........................847-675-6066 POINT OF SALE SYSTEMS Resource Point of Sale ..................... Page 18...773-252-5500 Western Business Systems .............. Page 17...773-878-7200 LCSI, Inc ............................................................847-836-0194 Merchants Solutions ..........................................708-449-6650 Retail Control Solutions .....................................630-521-9900 Schmaus Cash Register & POS ........................847-675-6066 SilverWare POS .................................................888-510-5102 TEEPOS Torres Electronic Equip ......................773-862-9181 POPCORN Mellos Snacks ................................... Page 23... 773-772-8911 PRESSURE WASHING Mahoney Environmental ....................................800-892-9392 Olympia Maintenance ........................................708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing ................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS T F Processors .................................. Page 20...847-709-2600 PRODUCE DISTRIBUTORS Premier Produce ................................................847-678-0780 PUBLISHING Food Industry News ...........................................847-699-3300 RE-UPHOLSTERY Chicago Booth .................................. Page 13...773-378-8400 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc .................... Page 32...888-908-5600 Mackay Heating & Mechanical .......... Page 19...847-381-0448 Accu-Tech ..........................................................847-658-8440 Mechanical 24 ....................................................847-987-9738 REFRIGERATION UNITS Fogel Factory Direct/UFFB ............... Page 27... 847-616-0711 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ................. Page 23...630-879-3131 Fogel Factory Direct/UFFB ............... Page 27... 847-616-0711 RENDERER-RECYCLING Mahoney Environmental ....................................800-892-9392 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .................................847-719-6088 Losurdo Inc ........................................................630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES C & R Restaurant Service ................. Page 16...312-850-1818 Custom Cooler & Freezer ................. Page 23...630-879-3131 Gatorchef.com .................................. Page 34 888-94G-ATOR Olympic Store Fixtures ...................... Page 06...773-585-3755 Quill.com ........................................... Page 19... 847-876-4115 Ramar Supply Co .............................. Page 13...708-233-0808 Zepole Restaurant Supply ................ Page 24...630-783-1239 Berkel Midwest ...................................................800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc .................... Page 32...888-908-5600 Mackay Heating & Mechanical .......... Page 19...847-381-0448 Accu-Tech ..........................................................847-658-8440 Berkel Midwest ...................................................800-921-9151 Cobblestone Ovens ...........................................847-635-0172 Hobart Corporation ............................................847-631-0070 Mechanical 24 ....................................................847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ............................. Page 33...847-458-0500 March Quality Used & New Equip ..... Page 11...800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ........................ 708-361-1150 Kudan Group Inc ................................................312-575-0480 Nick Dibrizzi/Coldwell Banker ............................708-562-9328 Pontarelli & Company ........................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ........................... 630-628-0811
Losurdo Inc ........................................................630-833-2828 Sarfatty Associates ............................................ 847-920-1100 RESTAURANTS La Scarola Restaurant .......................................312-243-1740 Pita Inn Restaurants .......................................... 847-677-0211 SALAD-DRESSINGS & OILS Columbus Vegetable Oils.................. Page 05...773-265-6500 Tec Foods Inc .................................... Page 20...773-638-5310 SANITATION TRAINING Illinois Restaurant Association .......... Page 21...312-787-4000 SANITATION-COURSES & CERTIFICATION A+ Food Training ...............................................708-349-4916 SATELLITE TV SYSTEMS Prime Time Sports .............................................847-637-3500 SAUSAGE Vienna Beef ...................................... Page 29...773-278-7800 Anichini Brothers ................................................312-644-8004 Crawford Sausage .............................................773-277-3095 Red Hot Chicago ................................................800-249-5226 SAUSAGE MAKING EQUIP SALES & SERVICE LPS Corp .......................................... Page 04...847-451-2222 SCALE SYSTEMS TEEPOS Torres Electronic Equip ......................773-862-9181 SCALES Berkel Midwest ...................................................800-921-9151 SEATING Waco Manufacturing ..........................................312-733-0054 SEATING REPAIRS Express Seating ................................ Page 03...630-985-7797 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ......................... Page 23...888-551-1998 SHEET METAL FABRICATION C & R Restaurant Service ................. Page 16...312-850-1818 SHIPPING SERVICES Perishable Distribution Solutions .......................888-491-1641 SHORTENING Columbus Vegetable Oils.................. Page 05...773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ........................... Page 15...888-774-6270 SIGNS Classic Design Awards ......................................847-470-0855 SILVERWARE & DINNERWARE John Manson & Associates ................................773-278-8280 SLICERS-SALES & SERVICE LPS Corp .......................................... Page 04...847-451-2222 Berkel Midwest ...................................................800-921-9151 Maestranzi Brothers ...........................................708-867-7323 SMOOTHIE MACHINES Blendtec .............................................................800-253-6383 SOAPS & DETERGENTS Lee’s Chemical Solutions .................. Page 17...844-550-5337 SOCIAL MEDIA SERVICES Stick Out Social ................................. Page 33...312-655-9999 SOFT DRINKS PepsiAmericas .................................. Page 02...773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ............................. Page 14...630-483-2256 Taylor Freezers and Equipment .........................888-942-0777 SOUP BASES Soupbase.com ...................................................216-381-9916 SOUPS Vienna Beef ...................................... Page 29...773-278-7800 SPA King Spa & Sauna............................. Page 36...847-972-2540 SPICE BLENDS Famar Flavors ....................................................708-926-2951 STAINLESS STEEL EQUIPMENT & REPAIR C & R Restaurant Service ................. Page 16...312-850-1818 STEAKS-PORTION CONTROLLED Allen Brothers Meats ..........................................773-890-5100 STEAM CLEANING Mahoney Environmental ....................................800-892-9392 Olympia Maintenance ........................................708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist.............. Page 28...815-712-7707 SUPERMARKET EQUIP SALES & SERVICE LPS Corp .......................................... Page 04...847-451-2222 SUPERMARKET INTERIORS MEK Design .......................................................847-858-1540 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest ...................................................800-921-9151 SURVEILLANCE-SYSTEMS TEEPOS Torres Electronic Equip ......................773-862-9181
SYRUP-PANCAKE & WAFFLE Gust John Foods & Products Corp ....................630-879-8700 SYRUP-SUGAR FREE Gust John Foods & Products Corp ....................630-879-8700 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery ...................................847-593-5957 TABLES-ALL TYPES Chicago Booth .................................. Page 13...773-378-8400 John Manson & Associates ................................773-278-8280 Waco Manufacturing ..........................................312-733-0054 TAMALES Supreme Frozen Products .................................773-622-3777 TEA-ORGANIC WHITE Dewdrop Tea ......................................................630-335-7806 TOFU PRODUCTS-ALL TYPES Phoenix Tofu ..................................... Page 17...773-784-2503 TOMATO PRODUCTS Pastorelli Foods .............................................. 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ...........................................847-699-3300 TRADE SHOWS & EVENTS Illinois Food Retailers Association .....................800-624-6712TRUCK GRAPHICS American Graphics ........................... Page 15...888-774-6270 TRUCK-REFRIGERATED DCI Central ....................................... Page 32...800-468-7478 TRUCK-SALES & SERVICE DCI Central ....................................... Page 32...800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ........................... Page 06...708-352-5551 Larry Roesch Ram Promaster .......... Page 47...630-834-8000 TV SALES, SERVICE & INSTALLATION BKS Enterprises ................................................. 847-352-1118 Prime Time Sports .............................................847-637-3500 UNIFORMS-ALL TYPES Valley Linen Supply ............................................630-897-4474 UPHOLSTERERS Vinyl Pro Company ............................................708-505-2001 UPHOLSTERY CLEANING Sexton Complete Care ...................... Page 17... 847-827-1188 VALET PARKING SERVICES Start Parking Company ......................................312-595-5790 VEAL Allen Brothers Meats ..........................................773-890-5100 VENTILATING-SYTEMS CLEANING Enviromatic Corporation of America . Page 35...847-729-8000 Averus ................................................................800-393-8287 Olympia Maintenance ........................................708-344-0344 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical .......... Page 19...847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ................. Page 23...630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions .................. Page 17...844-550-5337 WATER JETTING Drip Drop Plumbing ............................................ 630-412-1179 WEBSITE DESIGN Americaneagle.com .......................... Page 39...847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ....... Page 26...630-930-9516 WHIPPED CREAM Instantwhip Chicago .......................... Page 28...800-933-2500 WILD GAME Allen Brothers Meats ..........................................773-890-5100 WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care ...................... Page 17... 847-827-1188 WORKERS COMP INSURANCE Northern Illinois Insurance ................ Page 09...815-226-9353 Farmers Insurance-Mark Holihan ......................847-823-6800 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ............................. Page 14...630-483-2256
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Dec 2014 Food Industry News® CLASSIFIEDS Page 43
FOR SALE
BUILDING AMENITIES
· High velocity 85,630 SF frozen/refrigerated food processing plant
· Extensive frozen and refrigerated ingredient storage
· High-finish production “kitchens” with stainless steel trim, glazed ceramic walls and sloped brick floors
· Immaculate condition and fully compliant with highest third-party audits
FOR SALEMILWAUKEE COUNTY, WISOUTHWEST SUBURBAN RESTAURANT/BAR• Fully Equipped And Operating• 6,200 sq. ft. Main Floor• 4,800 sq. ft. Lower Level Banquet Room• Serving 150 Customers Per Floor Plus Patio• 1 Acre of Land on Busy State Highway• Asking $895,000
Are You Well Connected With Local Suppliers And Looking to Join a Winning Team? If so, we would like to talk with you.
We are adding to our sales team and seeking a hard-working, tenacious individual look-ing for a career. Compensation is tied to performance. Responsibilities include following
up with existing prospects, past clients and new advertising prospects.Job Requirements:
Besides being able to sell, you must also be passionate about the food industry, enjoy and fi nd it fun to work at trade shows, events that we sponsor, enjoy networking at asso-ciation meetings, interacting with vendors and suppliers, plus sharing ideas to help them generate revenue. If you think these things are fun, you’ll be tremendously successful!
For consideration, please send your resumé to Cary Miller, VP, Food Industry [email protected] or call 847-699-3300.
NEWSFOOD
INDUSTRYFOUNDED 1982
Untitled-1 1 4/5/13 8:50 AM
FOOD INDUSTRY NEWS CLASSIFIED RATES
THE #1 BEST READ AND USED
TRADE PUBLICATION IN THE MIDWEST!
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Page 44 Food Industry News® Dec 2014
CLASSIFIEDSTo place a classi� ed ad, call 847-699-3300; All major credit cards accepted
NEW LISTINGS
Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661 312.575.0480 kudangroup.com
312.575.0480
www.kudangroup.com
Chicago’s Premier Hospitality Real Estate Brokers
Kudan Group
twitter.com/RestaurantRE
Waukegan - 1801 Belvidere Rd. Armchair/Net Investment opportunity with strong national tenant (TitleMax) in place. Great street presence, excellent signage and parking for 45 cars. Size: 2,000 SF (Bldg.) +/- 16,000 SF (Lot) Cap Rate: 7% Price: $399,900 (R.E.) Agent: Scott
Reduced
Price!
Evanston - 607 W. Howard St. - Delice BakeryGreat commissary kitchen opportunity near the Howard Red Line train stop. Fully built-out kitchen with full hood. Updated electrical and gas service.Size: 2,100 SF Rental Rate: $1,400/Mo. (Gross) Price: $89K (Business) Agent: Rick
FEATURED LISTINGS
Lincoln Park - 2273 N. Lincoln Ave. - Fat Sandwich Co.Existing fully-equipped, quick-service with Black Iron. Steps from DePaul University, next to Starbucks and surrounded by restaurants, bars and nightlife. Size: +/- 680 SF Current Base Rent: $2,676/Mo. (Net) Price: $74,900 (Bus.) Agent: Jarrett
Norwood Park - 6075 N. Milwaukee Ave.Single-story, fully-equipped restaurant real estate with full restaurant assets. Located at the highly visible Milwaukee & Elston. Includes a full basement & 14 parking spaces. Size: +/- 2,500 SF (Building) 9,849 SF (Lot) Price: $595K (Real Estate) Agent: Jarrett
Lincoln Park - 2138 N. Halsted St. - ProhibitionNewly remodeled restaurant & bar with an existing tavern license. Open floor plan with a large beautifully finished bar. Strong residential population in all directions.Size: +/- 1,800 SF Rental Rate: $4,582/Mo. (Net) Price: $150K (Business) Agent: Scott
Lincoln Park - 2138 N. Halsted St. - ProhibitionNewly remodeled restaurant & bar with an existing tavern license. Open floor plan with a large beautifully finished bar. Strong residential population in all directions.Size: +/- 1,800 SF Rental Rate: $4,582/Mo. (Net) Price: $150K (Business) Agent: Scott
River West - 833 W. Chicago Ave. - Thalia SpiceOutstanding multi-level restaurant with outdoor seasonal seating. Features exposed brick and beamed ceilings with a private dining area. Incidental Liquor & Outdoor Patio licenses.Size: +/- 2,600 SF Current Base Rent: $5,000 Price: $149,900 (Business) Agent: Jarrett
River North - Confidential #364Rare opportunity to own a newly renovated, 2-story restaurant in River North. The full/finished basement includes a 2nd hood and an additional prep area, ideal for catering.Size: 2,250 SF (1st Floor/2nd Floor/Basement Each) Price: $215K (Business) Agent: Scott
Wishing Everyone a Happy & Healthy New Year in 2015!
Evanston - Confidential #1035Fully-fixtured large bar & restaurant in the heart of downtown Evanston, surrounded byrestaurants & retailers. Size: +/- 6,000 SF Rental Rate: $25.15/SF (NNN) Price: $129K (Business) Agent: JC
Schaumburg - 801 E. Algonquin Rd. - Formerly Sabor Do BrasilSingle-story, free-standing restaurant with ample onsite parking. Fully furnished and equipped. Located in a high density area with excellent traffic and curb appeal.Size: 9,800 SF Parking: 95 Spaces Rental Rate: $17/SF (Net) Agent: Jarrett
Lincolnshire - 21661 N. Milwaukee Ave. - Formerly Cubby Bear NorthSubstantial free-standing two-story building with adjacent land. Formerly an entertainment complex. Located near several corporate campuses and upscale shopping centers. Size: 30,000 SF(on 8.38 Acres) Price: $3M (R.E. & Assets) $1,232,580 (Vacant Land) Agent: Jeremy
Lincolnshire - 21661 N. Milwaukee Ave. - Formerly Cubby Bear NorthSubstantial free-standing two-story building with adjacent land. Formerly an entertainment complex. Located near several corporate campuses and upscale shopping centers. Size: 30,000 SF(on 8.38 Acres) Price: $3M (R.E. & Assets) $1,232,580 (Vacant Land) Agent: Jeremy
Lincoln Park - 2476 N. Lincoln Ave. - Bar Forza Make an Offer! Newly remodeled sports bar & grill near DePaul University. Divided floor plan with large kitchen offers many possibilities for a reconcept. Size: +/- 4,000 SF Current Base Rent: $8,200 (Gross) Price: $349,500 (Bus.) Agent: Scott
Lincoln Park - 2476 N. Lincoln Ave. - Bar Forza Make an Offer! Newly remodeled sports bar & grill near DePaul University. Divided floor plan with large kitchen offers many possibilities for a reconcept. Size: +/- 4,000 SF Current Base Rent: $8,200 (Gross) Price: $349,500 (Bus.) Agent: Scott
Arlington Heights - 4204 Arlington Heights Rd. - Dolce Italian Cafe Popular Italian restaurant located near the busy intersection of Arlington Heights Rd. & Lake Cook Rd. Newer FF&E with large exhaust system. Outdoor seating & ample parking as well. Size: 1,447 SF Price: $50K (Business) Rental Rate: $2,442/Mo. (Modified Gross) Agent: Adam
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
TURN KEYJust 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!!
WOW!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 @ $325K!!
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
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!!
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!
PUBFamous Forest Park pub.
Freestanding building with parking. Named in“100 BEST BARS” by Chicago Magazine.
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 52Hard corner stoplight intersectionNational Tenant Location. Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot.Available For Sale & Lease
SOUTHWEST SUBURBS-ORLAND PARKClass A elegant, free standing 8,000 SF rest-bar-banquet turn-key plus outdoor patioSeats 280 plus 100 outdoor patioParking for 300+/-. Ready for any fi ne dining bar concept. For Lease, Triple Net NNN$25 per sq ft; Real Estate taxes $7.75 per sq ft.
CHICAGO - TAYLOR STREETCome & join famous Taylor Street corridorHome of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery. Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4. Turn-key, fully equipped restaurant. Everything new and shiny, must see to appreciate. For sale - Real Estate, Fixtures & Equipment $359,000SOUTHWEST SUBURBS ON LINCOLN HWYClass A elegant, newer free standing restaurant-bar 7,959 SF bldg on 1.4 acre. It has a restaurant dining area, large u-shaped bar, banquet room, 2 high end kitchen lines, an outdoor bar and covered patio area. Seating capacity is 326 inside and 170 in the patio area. Ready for any dining-bar concept. Asking price for Real Estate, Fixtures & Equipment: $2,595,000.
BENSENVILLE ON IRVING PARK ROADNational Tenant LocationCorner, turn key free standing fast food restaurant 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 lotFor Sale $495,000; For Lease $18 per SF NNNReal Estate taxes $6.29 per SF
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.
ATTN - DEVELOPERS415 W. North Avenue, LombardCorner commercial lot. Ready for any national tenant location. 275 SF frontage; 50,050 SF lot. 45,000 VPD traffi c countPrice: $399,500
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.
NORTHWEST SUBURBSLibertyville-Downtown on Milwaukee AvenueNext to Jimmy John’s; free standing fast food rest with drive-thru 1,800 SF bldg-22,000 SF lot. Available For Sale & Lease
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
ADDISON - DUPAGE COUNTYFree standing 1,650 SF restaurant with drive-thru on 23,734 SF lotAvailable For Sale
WESTERN SUBURBS Maywood-Loyola Hospital Area on Roosevelt Road. New corner free standing fast food rest with drive-thru. Turnkey-fully equipped. 3,700 SF bldg-restaurant, 2,100 SFParking 20 cars. Price For Sale: $699,000For Lease: $14 per SF NNNLOMBARDFree standing 7,000 SF plus 3,000 SF lower level on 1.5 acres. Seats 300, parks 150.Turn key everything new & shiny.Offered at $15 per SF NNN
NEW - BERWYN5,000 SF turn-key restaurantAmple parkingLocated on Cermak RoadReal Estate Fixtures & Equipment: $580,000
z Happy Holidays! Thank You For Your Support! z
Contact Tom Trainatom@eatz-associates.com1-847-651-3834www.eatz-associates.comwww.eatz-resales.com
Pizzeria – Far West Subs - Owner Financing• Rent $2k• Sales $300k/yr • Asking $115k
Chicago Trolley and Charter Co• All licenses and permits • 2 buses • Asking $175k
Tavern and Grill – Lincoln Square area• $89k – Owner Financing
Restaurant & Bar – Lincoln Square • $170k
Beef / Burgers / Bar• Far SW Subs - $125k - possible owner fi nancing
Franchise Resale’s • Subways• Cold Stone Creameries• Red Mango• Menchie’s yogurt • Yogen Fruz Franchise • Papa Johns • Moe’s SW Grill• Charley’s Grilled Subs
SMALL TOWN NEIGHBORHOODTAVERNS AVAILABLE FOR SALE
LaSalle/Peru AreaVIDEO POKER Building & business plus 2 apartments in central business district. Large bar, multiple TVs, coolers & fi xtures. Tenants pay electric & water. Very clean and great income potential. Asking $127,500
NIGHTCLUB ATMOSPHERE Large clientele. Solid wood original bar with brass rail. Music & dancing. Large upstairs apartment. Parking. Asking $149,900
NEIGHBORHOOD SPORT BAR Gaming available. Kitchen and large bar area. Bar & all fi xtures included. Full basement. Parking available on property. Asking $138,000
• 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. Call for details.
FAST FOODFree standing w/ Drive-Thru. Stoplight corner.
Easy Access. Steady customer fl ow w/ great traffi c. Prop & business. All for $349,900 OBO.
COMMUNITY FAVORITE• Restaurant w/ bar/banquets.
American contemporary menu. Steaks, chops, seafood and comfort food! Known for its BBQ ribs. 4-Star rated upscale restaurant with casual fl are.
• Approx. 7,000 sq. ft., seats 230 w/ park-ing. Real cash cow. Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Owner retiring. Call for details.
ASIAN FLAREEst. over 14 yrs. Seats over 350 w/ banquet room. Facility 11,000 + sq. ft. on 2.2 acres. High vol-ume sales. Very confi dential. Call for details.
THE LAUNCH-ING PADFamous drive-in. Free standing building w/ drive-thru. Property, FFE and Giant for sale! For sale or lease option available. Asking $469K OBO. 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 mid $4K. Property available.
Happy Holidays!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 $124,900 OBO
Famous drive-in. Free standing building w/ drive-thru. Property,
Famous drive-in. Free Famous drive-in. Free standing building w/ drive-thru. Property, FFE and Giant for sale! drive-thru. Property, FFE and Giant for sale! drive-thru. Property, standing building w/ drive-thru. Property, FFE and Giant for sale! drive-thru. Property, FFE and Giant for sale! drive-thru. Property,
For sale or lease option
drive-thru. Property, FFE and Giant for sale! drive-thru. Property, FFE and Giant for sale! drive-thru. Property,
For sale or lease option available. Asking
Famous drive-in. Free standing building w/ drive-thru. Property, FFE and Giant for sale! drive-thru. Property, FFE and Giant for sale! drive-thru. Property,
Famous drive-in. Free standing building w/ drive-thru. Property, FFE and Giant for sale! drive-thru. Property, FFE and Giant for sale! drive-thru. Property,
For sale or lease option
standing building w/ drive-thru. Property, FFE and Giant for sale! drive-thru. Property, FFE and Giant for sale! drive-thru. Property,
For sale or lease option
drive-thru. Property, FFE and Giant for sale! drive-thru. Property, FFE and Giant for sale! drive-thru. Property,
For sale or lease option available. Asking
Famous drive-in. Free
drive-thru. Property, FFE and Giant for sale! drive-thru. Property, FFE and Giant for sale! drive-thru. Property,
SHERIDAN145 N. Bushnell St.
For Sale
Neighborhood Bar/TavernWell established local tavern for sale. Greatincome producer with opportunity to grow.Regular customer base generates goodincome stream. Features pool table, dartboards, shuffleboard and more. Recentpoker/slot machines add approximately$4000/mo! Room to add beer garden,kitchen and living quarters to add value.Financial information with confidentialityagreement. Owner financing available. $249,900
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.$950,000
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 6 Days Only; Excellent Potential; Short Hours $119,000 FAST FOOD • Free Standing - Same Owners for 22 years - Low Rent $130,000 • 6 Days, EZ to Run, Fantastic Location, 50 Seats $149,000 • Free Standing - Drive Thru - A Super Opportunity! $79,500 • With Property - Free Standing - 34 Years With Same Owners! $290,000 PIZZA With Property - Free Standing - 5 Video Poker Machines $129,000 RESTAURANTS • Free Standing - Well Known - Same Owners Over 40 Years $995,000 • With Property - Free Standing - Well Known - Excellent Business $2,250,000 • Free Standing Corner - Huge Profi ts - Same Owner 30 years $590,000 • Low Rent - Same Owner for 40 Years - A great Deal $170,000 • Free Standing Corner -Partnership Challenges $415,000 • With 6-Apartments! - A Fantastic Deal - Super Opportunity $650,000 • With Property - Bar - Profi table - Unbelievable Opportunity $1,625,000 • Property also Available - Bar - Profi table - Unbelievable Opportunity $345,000 RESTAURANT GREEK Greek Town - 3-Story with Land - A Great Deal! $5,750,000 RESTAURANT ITALIAN With Property - Bar - Profi table - Well Known $1,095,000 SPORTS BARS • With Property - Plus Rental - Owner Retiring After 29 Years $329,000 • With Property - 1.3 Acres Strip Mall - Same Owner for 30+ Years $995,000 • With Property -1.5 Acres, An Unbelievable Deal! $1,800,000 • Restaurant , Pizza - With 3.5 Acres Property - A Super Deal $2,100,000
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
Wishing You and Yours Happy Holidays and a Prosperous New Year
MARSEILLES550 E. Bluff Street
For Sale
Restaurant BuildingFree-standing restaurant for sale. Greatvisibility and easy access on Bluff Street.Well run, well established family restaurantwith loyal clientele. Owner is retiring andoffering opportunity for new owners to enjoythe success they experienced.Approximately 2,062 sf, seating for 90 +/-.All equipment, fixtures and inventory stay. Ample parking, quaint ambiance in charmingtown.$269,000
Elgin, IL Restaurant/Bar with 2 Banquet Halls, Plus Store
Building lower level has restaurant and bar.1st fl oor has a banquet hall.
2nd fl oor has a banquet hall and store.12,000 sq. ft. each fl oor. Parking.
Business only $120,000.Call Humberto
773-320-8242
HEALTH FORCES SALE!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.
Sports Bar & Grill in Carol StreamGood location - Everything stays. Pool tables, darts, video gaming. Ready for new owner - health issues.
REDUCED! $80,000630-267-6694
dec 41-48.indd 46 11/12/14 1:23 PM
Dec 2014 Food Industry News® Page 47
The American Academy of Chefs (the Honor Society for the Amer-ican Culinary Federation) held its 33rd annual central regional gala dinner at Ridgemoor Country Club in Harwood Heights, Illinois under the supervision of club chef Borris Kirzhner and club gen-eral manager Morris McCann. Culinary dignitaries from across the US we welcomed, including ACF president Chef Tom Macrina and the AAC chairman, Master Chef Stafford DeCambra. The dinner was arranged by the ACF Chicago Chefs of Cuisine Asso-ciation. Sponsors included Allen Bros 1893 Meats, Eurest Dining and Consumers Meat Packing Company. Several individuals were recognized at the event, including Ed Princell who received the AAC Cutting Edge Award. The Advancement of Excellence Award for recognition to their commitment to excellence in foodservice was awarded to Chef Owner Jimmy Calzante, of Mama Marias Ristorente, in Bensenville, IL and Chef Lawrence Alexander of The Final Cut Steakhouse at the Hollywood Casino Joliet, Il. Jim Slingerling, the outgoing president of the Club Mangers As-sociation of America was the guest of honor at the event. A pre-dinner event was held at Rosewood Banquets and was a night to remember. The master of ceremonies for the event was Cary Miller of Food Industry News.
The Power of HumilityAccording to a study from the University of Washington Foster School of Business, humble
people tend to make the most effective leaders (that’s right, the most) and are more likely to be high performers in both individual and team settings, according to associate professor Michael Johnson.
It’s no secret that executives are often hired based on skills and experience, but fired based on personality. Arrogance, narcissism, and Machiavellianism are factors that we now know regu-larly precipitates executive failure.
When leaders live from a strong, humble, center of gravity they are naturally perceived as more honest, trustworthy and capable. Because humility prevents excessive self-focus it also allows leaders to develop deeper perspectives in their relationships, which makes them more perceptive and capable of anticipating the future. They are not fooled by what they see on the surface, and are able to perceive behind the curtain of individuals and whole systems. In this way, humility is a treasure that leaders can only receive once they have taken the journey into the very heart of who they are.There’s an old saying that seems capture it: A pseudo leader always leaves you with a feeling of their greatness, while an authentic leader always leaves you with a feeling of your greatness.
