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NEWSFOOD

INDUSTRY FOUNDED 1982

THE SOURCE FOR CHICAGOLAND’S FINEST SUPPLIERS JUNE 2015

CHEF PROFILES ........................................ 16, 34NATIONAL NEWS ............................................. 6TRAVEL: KEY COLONY BEACH, FLA ....................... 8AROUND CHICAGO: COLLETTI’S ........................... 17CHICAGOLAND NEWS ....................................... 13DINING WITH MS. X ........................................ 25NUGGETS ..................................................... 29CARY MILLER ............................................... 30DIRECTORY .................................................. 41

FOOD INDUSTRY NEWS JUNE 2015

CELEBRATING

33YEARS

Barbecue Trends 2015Gear up for BBQ with these tasty trends for the

summer.■ Mixing regions – From authentic Texas to North

Carolina pitmasters, BBQ enthusiasts are mixing it up with regional versions of their favorite smoked meats.

■ Healthy BBQ - Bourbon Brothers Holding Corp. (5 new units in 2016) will “defy typical wheat, starch, and carbohydrate-dense options to offer foods that fit into a wide range of diets—from Paleo and Atkins to gluten-free.

■ Mixing whiskey and BBQ - Teaming whiskey and barbecued meat is nothing hardly novel. But blending the two flavors into a culinary dish takes it to the next level.

■ Meat-eaters haven - More barbecue is consumed inside and outside Lambeau Field than most other places in the world. Chef Heath Barbato and his team at the home of the Green Bay Packers serves one ton—(2,000 pounds)—of brisket every game day. The brisket, along with pulled pork, smoked chicken and turkey, are used to top items like brats, hot dogs and nachos. – Adapted from restaurant-hospitality.com Chipotle Adds Deliveries to 67 Cities

Chipotle will begin delivering in 67 cities including Chicago, New York City, Mi-ami, Los Angeles, Washington D.C. Seattle and Dallas. The smartphone app, Post-mates will be their third-party delivery service. The charge for the burrito-to-front-door convenience can range anywhere from $5.00 to $7.99. This news coupled with a recently announced price increase for some menu items, means Chipotle may begin to burn a real hole in your pocketbook. – Adapted from Chicagoist.com

The Patio Restaurants, celebrated nearly four de-cades by opening their sixth location in Aurora, Illinois.

In an area that prides it-self with the best ribs in America, the Patio built their reputation as “Chica-goland’s finest barbecue” with a philosophy of qual-ity, value, exceptional ser-vice and concentrating on doing barbecue well.

Their award-winning ribs are served traditional style, flame-seared with Patio’s signature sauce. Patio’s other favorites include a BBQ pulled pork sandwich, BBQ beef brisket sandwich and BBQ pulled turkey.

Patio’s owner John Kolio-poulos began his legacy in 1977 with the opening of the first Patio Restaurant in Bridgeview, Illinois. His vision was to build a res-taurant that serves quality food, specifically his deli-

cious barbecue baby back ribs.

John came up with the name of the restaurant “The Patio” as he stared at his new establishment

situated between two apartment buildings, real-izing that a patio was the perfect description for his space where people could relax and dine comfort-ably. The Patio was born.

The Patio’s other loca-tions include: Bolling-brook, Bridgeview, Darien, Lombard and Orland Park, Illinois.

The family-owned busi-ness also sells and ships their ribs and sauce online, nationwide.

PATIO OPENS 6TH LOCATION

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Page 2 www.foodindustrynews.com Food Industry News® June 2015

UberEATS Delivers LunchChicagoans can now order more than just rides from Uber – the popular ride-

sharing app has launched a new program that will deliver food to customers too.

UberEATS launched in the Chicago market to bring busy workers lunch week-days from 11 a.m. – 2 p.m.

“Chicagoans can use their Uber app to request lunch from the most popular, iconic restaurants in the city — no standing in line, no waiting for a table, just a tap of the app and lunch is on its way,” their website states.

The UberEATS curated menu changes daily, and will kick off with an inaugural menu from Rick Bayless’ popular XOCO, Freshii, County Barbeque, Doc B’s, DMK Burger Bar, and other favorites.

“Like requesting a ride via Uber, UberEATS of-fers real-time order tracking and effortless au-tomatic payment through the app. Enjoy food from Chicago’s most popular local restaurants brought to you faster than any other delivery service - 10 minutes or less,” an Uber spokes-person said in a statement.

UberEATS is available Monday through Friday for lunch between 11:00 AM – 2:00 PM. If order-ing with other people, you can easily share the cost using the Fare Split feature.

UberEATS delivery is a low flat $3 fee for each order, regardless of how busy it is. No need to tip, but thank your driver with a good rating.

The New England Journal of Medi-cine reports that 9 out of 10 doc-tors agree that 1 out of 10 doctors

is an idiot. –Jay Leno

Boston’s Frank Pepe Pizza Turns 90

In 1925, Frank and Filo-mena, two Italian immi-grants, opened a bakery with a coal-fired oven. They began selling bread out of a cart. Bread turned into pizza and in 1937 they bought the neighbor-ing business to start Frank Pepe Pizzeria, now known as their flagship; both are still booming with busi-ness today; the bakery is now named Frank Pepe’s The Spot.

With seven locations and an eighth on the way (Bos-ton), Frank Pepe Pizzeria welcomes their 90th an-niversary this year along with the designation, “#1 pizza in America,” as stat-ed The Daily Meal.

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Food Industry News® June 2015 Page 3

Food Industry News Issue 6, June 2015 (ISSN #1082-4626) is published monthly, $49.95 for a

three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and

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For advertising or editorial information, call (847) 699-3300

or online: www.foodindustrynews.comThis publication cannot and does not assume the responsibility for validity of claims made for the

products described herein.Copyright © 2015

Foodservice Publishing Co., Inc.

Food INdustry News

Valerie Miller President and Publisher

Cary Miller Advertising

Vice PresidentFeatures Editor

Bob Zimmerman, Independent Advertising Consultant

312-953-2317Terry Minnich, Editor

Paula Mueller Classifieds/Office ManagementNick Panos, Corporate Counsel

Mark Braun, Associate Publisher–––––

James Contis 1927-2013

CHICAGOLAND’S LARGEST SELECTION OF GENUINE PARTS!

Millennials Not Tied to HomesThe American Dream may include owning your

own home, but lots of millennials aren’t in the mar-ket. According to data from the Demand Institute, only one in four own a house, and another survey by EliteDaily and Millennial Branding found that 59 percent of them would rather rent than own, and only one in four said they’re likely or certain to buy a house in the next five years.

Among their reasons, six in 10 millennials don’t think they can afford to buy a home; many don’t want to feel tied down to one location; and many get married and have children later in life than earlier generations.

KFC Gets Financial BoostYum Brands will spend $185 million over the next

three years to help KFC franchisees in the U.S. re-model, upgrade kitchens and advertise, as part of a deal that gives the parent company control over do-mestic marketing. The brand has rebounded in the U.S. after several years of slower sales, booking a 7% same-store sales rise in the first quarter.

– Adapted from Entrepreneur online

Prepare for Higher Produce PricesRestaurants and grocery retailers in Pittsburgh

and the rest of the country may see produce prices rise this summer, as drought-stricken farmers in Cal-ifornia cut production and pay more for water. The state is the country’s main supplier of several nuts, fruits and vegetables including avocados, grapes, ol-ives, peaches, raspberries, strawberries and lemons.

– Adapted from the Pittsburgh Tribune-Review

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14 Amazing Psychology Facts Everyone Needs To Know

1. Your favorite song is likely as-sociated with an emotional event. You and everyone else links com-mon things to trigger their memory; music is associated with numerous memories.

2. Music impacts your perspec-tive. A study at the University of Groningen showed that music has a dramatic impact on your percep-tion.

3. The more you spend on oth-ers, the happier you are. Accord-ing to various studies, we retain the joy of helping more than monetary gain.

4. Spending money on experi-ence instead of stuff also makes you happier. Collect memories not things.

5. Kids are more high strung to-day than the average psych ward patient in 1950. Which is pretty scary but not surprising. About half the human population now suffers anxiety, depression, or a sort of substance abuse.

6. Certain religious practices lower stress. “The American Psychi-atric Publishing Textbook of Mood Disorders” shows that people who engage in meditation and prayer re-ligiously are less stressed out.

7. Money does buy happiness, but only up to $75,000 a year. For the average American, $75k a year

buys happiness. It liberates you from poverty and gets you what you need in life.

8. Being with happy people makes you happier. This should come as no surprise. When sur-rounded by positive stimulation, plants grow (sunlight) and people feel balanced and healthy.

9. 18 to 33 year olds are the most stressed out people on earth. Fam-ily, education, work, it can all be pretty stressful.

10. Convincing yourself you slept well tricks your brain into thinking it did. Thus giving you more energy. They called it “place-bo sleep”.

11. Smart people underestimate themselves and ignorant people think they’re brilliant. It’s called the Dunning Kruger Effect, it’s real, and just go on Facebook and you’ll see what I’m talking about.

12. When you remember a past event, you’re actually remember-ing the last time you remembered it. This is why our memories fade and distort over time.

13. Your decisions are more ra-tional when thought in another language. A university of Chicago study showed that Korean citizens who thought in foreign languages reduced their overall bias.

14. If you announce your goals, you’re less likely to succeed. It’s true. Tests since the 1930’s have pretty well proven it.

– http://higherperspectives.com

Beat Depression with Spices?It’s possible. Some of the most common treatments include St. John’s Wort, 5HTP, SAMe, L-Theanine, Vitamin D3, B-vitamins and Fish Oil. Tur-meric that adds the beautiful yellow color to your curry dishes and mustard and has been used in Ayurvedic medicine for a wide range of conditions, ill-nesses and disorders for more than 4,000 years and in China from 700 A.D. Curcumin, which is turmeric’s active ingredient, has been tested on animals and has shown effective improvement over depression in the animals.

7 Things You Should Stop Expecting From Other People1. Expecting them to agree with you. You have a right to your opinions, and others do, too. Respect differences; it builds diversity. That’s valid; you don’t always have to agree with them.

2. Expecting they respect you no matter what. What’s really important is respecting yourself. If other people don’t respect you at all, forget about them. There are plenty of people who do.

3. Expecting them to like you. Cherish the people in your life who do like you, and like them back!

4. Expecting them to be who you want them to be. Respect people as they are; chances are they’ll like you quite a bit more.

5. Expecting that they know what you’re thinking at all times. Your friends aren’t mind readers. If something bugs you, tell them, or just let it stay silent.

6. Expecting them to change for you. They won’t. Ever.

7. Expecting them to always be fine with what you’re doing. Friends without opinions are mythological: they don’t exist. Expect opinions.

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Correcting your own demons means choking off the destructive ones and nurturing the brilliant ones.

McDonald’s plans to put bigger burg-ers on the menu. A trio of sirloin third-pound burgers will be available for a lim-ited time. Chanticleer Holdings, which op-erates or franchises more than 400 Hoot-ers restaurants, has been acquiring small burger concepts be-ginning with the 2013 purchase of five-restaurant American Roadside Burgers. Since then, the com-pany has snapped up The Burger Company, BGR: The Burger Joint and BT’s Burger Joint, and its expansion plans will focus on international and U.S. markets, said CEO Mike Pruitt. - BurgerBusiness.

com New, lesser-known brands in the natural, gourmet and organic spaces are crossing into the mass mar-ket so quickly that in three to five years they could be generating revenues up to $500 million, according to Boulder Brands CEO Steve Hughes. Hughes said retailers such as Whole Foods are re-placing lost sales of legacy products by stocking brands such as EVOL, Udi’s Gluten Free and Earth Bal-ance, which appeal to millennials. - FoodNavigator.com

Bai Brands has sold a $15 million minor-ity stake to Dr Pep-per Snapple Group, following a distribu-tion deal signed by the beverage compa-nies in 2013. Bai CEO

Ben Weiss anticipates the company will sell $125 million to its distributors in 2015. - BevNet.com Lake Michigan Shore Wine Trail cel-ebrates its 10th an-nual Lake Michigan Shore Wine Festival on Saturday, June 20 at Weko Beach, Bridg-man, Michigan. The 606 park and trail system is more than a decade in the mak-ing. June 6th is the opening date. The 606 takes Chicago’s legacy of great parks to new heights. The growth of fast-casual chains such as Chipotle and Panera Bread have forced casual dining operators to change their business prac-tices to stay competi-tive. Italian eatery Ro-mano’s Macaroni Grill recently opened Roma-no’s Kitchen Counter, a small dining space within the restaurant which offers less ex-pensive meals served quickly for the time- and cash-strapped consumer. - The Dallas Morning News

National News

Colorful Organza Glass Sauce Cups from American Metalcraft feature organic edges that give each sauce cup its own unique look. Organza Sauce Cups are available in red, blue, white or black decorative glass. They, too, come in two styles – a 2 ½ oz. round and a 2 oz. square.

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TRAVEL with Valerie Miller

DESTINATION: KEY COLONY BEACH, FLORIDAGetting There: Fly/Driven Flights out of Chicago O’Hare into Miami or

Key West on American, Delta and United Airlinesn Flights out of Chicago Midway on Delta Airlinesn Rent a car or shuttle service is available at both

airports upon arrivaln If you fly into Miami it is approximately a 2 ½

hour drive, 108 miles to Key Colonyn If you fly into Key West it is roughly an hour

and 15 minute drive, 52 miles to Key ColonyThe Florida Keys lie along the Florida Straits di-

viding the Atlantic Ocean to the East from the Gulf of Mexico to the Northwest and defining one edge of Florida Bay.

Key West is the southernmost tropical city in the United States and is just 90 miles from Cuba. Key Colony Beach is located in the heart of the Florida Keys at Mile Marker 53.5 on U.S. Highway -Overseas Highway. Driving along the coast highway is a tran-quil and beautiful driveActivities:

Enjoy biking, golfing, tennis. Walking paths and jogging paths can be found throughout the town.

Water sports include: scuba diving, kayaking, para-sailing, snorkeling, and swimming with the dolphins

Boat rentals, boat tours, nature excursions and sunset cruises are offered.

Fishing – They offer some great deep sea fishing. Charters are available at the Key Colony Beach Mari-na. Main Attraction Fishing Charters offers a variety of fishing tours, for more info: mainattraction.org

Accommodations include condos, beach villas and small hotelsMy pick: GLUNZ OCEAN BEACH HOTEL & RESORT

The Glunz Family offers a unique hotel located on the warm, white sands of the American Caribbean. Al-though their roots are run-ning a family-owned beer distributorship in Chicago for 125 years, they are hon-ored to preserve the legacy of providing, a distinctive family vacation oasis in the Florida Keys. Guests at the resort will enjoy the same high standards of warm hospitality and attention to detail that has earned the Glunz family its unrivaled reputation for quality.

Amenities include: Freshly renovated rooms, cat-egories include; standard room, suites and beach-front villas. Private beach, private heated pools, fit-ness center and spa on the beach. Two fishing piers right on the property. Ocean tiki bar and restaurant next door. For more info, visit: glunzoceanbeachhotel.com

Key Colony is a picturesque city with beautiful beaches and clear blue waters, an ideal place for anyone who loves the sun and water. You’ll enjoy local restaurants with some of the freshest seafood anywhere. Just relax!

Coffee and Booze: The Genetic HistoryResearchers at the Cof-

fee and Caffeine Genetics Consortium (presumably located right near a Star-

bucks somewhere) have identified six genetic vari-ants that affect our taste for coffee and caffeine,

as well as our response to it. Two of these variants may influence the posi-tive effects of caffeine on people. The discovery may help physicians advise people on increasing or decreasing their caffeine consumption for better health.

We may have developed the ability to process al-cohol long before anyone brewed that first keg of beer. Scientists at Santa Fe College in Gainesville, Fla., studied a set of genes re-lated to the enzymes that break down alcohol, and found evidence of a muta-tion 10 million years ago that enabled our ancestors to safely consume spoiled and fermented fruit on the ground when other food was scarce. This coincides with the days when tree dwellers began moving to the forest floor to live. So did the ability to tolerate booze lead to the rise of human civilization?

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Leadership TipsFor Elizabeth Hen-

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How To Get Anything: Ask 5 Essential Questions

When you ask for something that will ad-vance your career, ask yourself these things first:1. Do you really want

it? You’ve got to ask with commitment.

2. Are you ready to do what it takes to get this? Ask with aware-ness of the tradeoffs involved.

3. Do you understand all the ramifications? If you do, ask away, without fear.

4. Do you fell this re-quest is fair and consider yourself worthy? You have to trust your own judg-ment.

5. Are you prepared to persist if at first you don’t succeed? Set your expectations low as you’re going in, with the idea that you’ll need to circle back.

– Adapted from, “How To Ask For What You Want

And Get It,” Iyanla Vanzant, Huffington Post; Executive

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Pure Leaf Has First TV Ad Spot

Pure Leaf’s first television

spot compares Pure Leaf to competitors who put “un-necessary ingredients” into their teas and highlights the

product’s “real, leaf-brewed tea.” The brand is part of the Pepsi Lipton Tea Partnership. – Adapted from Adweek

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A Record for the 7th Annual Baconfest Chicago

Baconfest Chicago finished its seventh year with a sold out weekend. Over 4,500 people and 170 of Chi-cago’s top chefs joined together in the weekend’s fes-tival at UIC Fo-rum for three sessions of de-lectable bacon-inspired cock-tails, craft beer and unlimited bacon treats. Baconfest Chi-cago also pre-sented $75,000 to the Greater Chicago Food Deposito-ry, an organization that makes sure no one goes hungry in the Second City.

“Seven years ago we started with only 10 restaurants and 75 guests and now have over 170 of the best chefs in the city participating. We are honored to be a part of Chicago’s culinary scene and can’t wait to start dream-ing of the bacon-y goodness that will come in 2016,” said Seth Zurer, co-founder of Baconfest Chicago. P{articipating chefs competed for the Golden Rasher Award, an award to celebrate special achievement in the bacon arts. A panel of judges gave awards for “Most Creative Use of Bacon” and “Best Front of House Pre-sentation” to Chef Patrick Sheerin of Trenchermen with Bacon Fried Rice and Chef Craig Fass of The Bad Apple with his dish called “Gulliver’s Travels” respectively. Sponsors and partners of Baconfest Chicago includ-ed: Nueske’s Applewood Smoked Meats, The Cooking Channel, Eventbrite, Wirtz Craft Beer & Spirits ,Whole Foods Market, ACME Hotel Company, 93XRT, Oberto Brands, Goose Island Beer Company, Revolution Brew-ing, Labatt Blue, Lagunitas Brewing Company, Pabst Blue Ribbon & Old Style, Lakefront Brewery, Tito’s Handmade Vodka, Koval Distillery, Ole Smoky Tennes-see Moonshine, Candid Wines, Tentua Santome, and Girasole, The Fifty/50 & New Amsterdam Vodka, Scoff-law & Death’s Door Spirits, High Brew Coffee, Natalie’s Orchard Island Juice Co., Smeraldina, Big Fork Brands, Burton’s Maplewood Farm, Cabot Creamery, Fortune Fish & Gourmet, Four Eyes Handmade, Marshfield Met-al, Nosh This, Salted Caramel, Wagshal’s Imports, Hall’s Rentals, Onyx, and Windy City Linen.

Founded in 2009, Baconfest Chicago features over 170 restaurants and award-winning chefs, each serving a creative bacon dish. Luxury brands, artisan bacon-mak-ers, and bacontrepreneurs display, sample, and sell a multitude of bacon products. Mixologists and brewers sample bacon-inspired cocktails, beer and wine. To cel-ebrate special achievement in the bacon arts, Baconfest created the Golden Rasher Awards (“the Oscars® of the bacon world”). In addition to hosting a food drive and raffle at the event, Baconfest Chicago donates a portion of proceeds from ticket sales to the Greater Chicago Food Depository.

Milano Celebrates 100 Years

Milano Bakery in Joliet, Illinois is celebrating their 100th year in business. Founded in 1915, a tiny store front neighborhood bakery was started by Mario DeBenedetti after he came to the U.S. from Italy, set-tling in Lockport, Illinois. He and his bakery survived The Great Depression of the 1930s and never stopped offering the best Italian breads for his customers.

Continuing the bakery’s success, Mario DeBenedetti II took the reins in 1966. His sons, Mario III and Darin De-Benedetti worked alongside their father for decades (He passed away in 2005) and they now run the bakery.

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The Little Stuff That Drives Customers AwayBy John Graham

With all the talk today about the need to create a great experience for customers, why are so many companies overwhelmed with a tidal flood of customer complaints?

Much of it is little, picky stuff. But small things get big in a customer’s mind, and the next thing you know, the customer is gone — for good. Spotting the little stuff that upsets customer is the first step. The next one is to doing something about it.

Here are examples of little stuff that drive customers crazy — and away:

Counter intuitive websites. If visitors get confused when trying to navigate a website, they leave, unwilling to spend any time trying to figure it out. Websites are a marketing tool that must make sense to users.

Making excuses. “Sorry you had a problem. I gave that to my assistant to take care of….” Or, “I meant to get back to you but I was in meetings all afternoon.” Such words inflame customer rage, and send the message that someone is disorganized, distracted or incompetent. Companies should be an “Excuse-Free Zone.”

Slow is a killer. Amazon’s “1-click,” Apple pay, and 4-hour (or less) delivery all point in one direction: fast is never fast enough, as customer expectations go higher and higher. Slow, by whatever standard, isn’t tolerated.

Having to repeat your story. It’s not only frustrating and drives customers out of their minds, but there’s no acceptable reason why it should occur. Yet, it happens all-too-frequently. “Isn’t this information already in your computer?” a customer asks. The response is often an unsatisfactory excuse.

Being put on hold endlessly. There is nothing worse that having to hear the same words repeated endlessly: “Your call is important to us. A representative will be with you shortly.” After 25 times the voice adds, “We’re sorry for the inconvenience.” The message the customer hears is different: “My call isn’t important to you.” Customers retaliate by leaving.

Getting differing answers. “The salesperson assured me…,” says the customer when making an inquiry a week later. “Oh, we’ve never done that,” according to someone else. It raises the question, “Can I trust this company? Am I going to get what I expected?” Creating doubt drives customers away.

Putting customers on the defensive. When they asked why something occurred without prior notice, the manager said, “We sent an email to everyone and posted the notice.” That’s how to make customers feel stupid. A better approach may have been, “I understand how you feel if you didn’t get the email. I’ll make sure that’s corrected.”

Lack of knowledge. Even five years ago, having to deal with people who lacked knowledge was irritating, but often ignored. Today, with instant access to endless sources, customers won’t tolerate it. If customers want help, they’ll find it. Ignorance isn’t bliss; it’s lost customers.

Faking answers to questions. Customers may not know everything, but they figure it out fast when someone makes up answers. It sounds basic, but employees should be empowered to get accurate information.

Getting passed around. After telling your story, there is nothing more aggravating than to be told, “You’ll have to talk to Martin about that. I’ll transfer you.” Then, you hear that Martin is away from his desk or helping other customers. Today, we get one shot at satisfying customers.

Inconsistency. It’s a lack of consistency that upsets customers. It applies to all types of change, from phone options, to personnel, website navigation, discounts, return policies, and product/service availability. So, prepare the way with customers before making even small changes. And, remember, customers are smart, so don’t tell them a change is to improve service. They won’t need any help in making that decision.

Not using communication options. Whether it’s texting, a chat line, or a help line, making it convenient for customers to get information or get their questions answered, technology helps maintain customer relationships.

Also:n Making things complicated. n Not answering inquiries. n Making changes without telling

customers. n Lack of follow through. n Not showing appreciation. n Ignoring social media postings. Such examples make it clear that the

little stuff that aggravates customers is a big deal.

John Graham of GrahamComm is a marketing and sales strategist-consultant and business writer. He publishes a free monthly eBulletin, “No Nonsense Marketing & Sales.” Contact him at johnrgraham.com.

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Ribfest Chicago will be happening June 12 - June 14, 2015 at the intersection of Lincoln Avenue / Irving Park Road / Damen Av-enue, Chicago. Expect live music and a ton of BBQ ribs! The Taste of Randolph (June 19-21) will offer six blocks of Artisan and restaurant booths, plus three mu-sic stages for your en-joyment. Chicago Ale Fest is a celebration of American Craft beer in the heart of Chicago on June 19 - 20 in historic Grant Park. The fest will feature more than 200 beers from over 100 American Craft brew-eries. PROCESS EXPO and The International Dairy Show will take place Sept. 15-18 at Chicago’s McCormick Place. This co-located event will be the epicen-ter of processing and packaging technologies for the global food and beverage industries. At-tendees will have unlim-ited access to the show floors, beverages and educational programs of all three co-located shows. InterBev attend-ees are the decision makers in engineering, R&D, production, oper-ations, sanitation, sales and marketing, as well as CEOs, owners and corporate management. . - Star Tribune Fuller House restaurant and bar at 35 E. First St., Hinsdale, IL just opened for busi-ness. The Pilsen Food Truck Social - taking place June 6-7 on 18th St. between Throop & Racine will provide

around 25 food trucks. An optional $20 sam-pler ticket will get you sample sizes of mobile delicacies. A recent ar-ticle by Nation’s Restau-rant News cited Dove’s Luncheonette in Chica-go as one of it’s “Trend-ing Tables” restaurants that are currently hot right now. According to NRN, the idiosyncratic Wicker Park favorite matches a cozy, tradi-tional diner atmosphere with an unlikely and un-usual cuisine: southern-inspired Mexican. - nrn.com

Hyatt Hotels Corpora-tion opened a new Hy-att Centric Hotel at 100 W. Madison in Chicago. Hyatt Centric is a new, full-service lifestyle brand hotel designed for business and leisure travelers. It will deliver on the brand’s mission of putting its guests at the center of the action in the best destinations. Barcocina, a lively, mod-ern Mexican-inspired restaurant opened at 2901 N. Sheffield with Chef Matt Williams at the helm.

Chicagoland News

Enjoy music, local artisans, retail-ers and of course food trucks for the Pilsen Food Truck Social—Saturday & Sunday, June 6th & 7th 2015 from 11am-10pm on 18th Street between Racine and Throop in Chicago’s Pilsen neigh-borhood. Picture source: pilsen-foodtrucksocial.com

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2015 Nightclub & Bar ShowThe Nightclub & Bar Show 30th Anniversary event

took place from March 30-April 1 at the Las Vegas Convention Center. Nightclub & Bar Show is the world’s gathering place for the nightlife industry to exchange ideas and innovations, pushing the bound-aries of this exciting and riveting business.

Over 700 innovators showcased the latest in the bar and nightlife industry across categories like spir-its, beer, wine, POS solutions, bar equipment, furni-ture, lighting and sound, technology and media ap-plications, gaming, security and more. Top industry sponsors included Bacardi, Diageo, Heineken, ADJ, Anheuser-Busch, Spike Bar Rescue, Beam Suntory, Jon Taffer’s Bar HQ, Blue Moon, Constant Contact, Elation, JTI, MillerCoors, E & J Gallo Winery, Rums of Puerto Rico, Sammy’s Beach Bar Rum, Samuel Ad-ams, Smart Bar Products, Southern Wine and Spirits of Nevada, TouchTunes, Starbuzz Tobacco and Wyn-nSocial.com.

Attendees enjoyed keynotes from Jon Taffer, President of Nightclub & Bar Media Group and host and executive producer of Spike’s Bar Rescue, Steele Platt, Yard House founder, and entrepreneur and world-famous skateboarder Tony Hawk. The pre-sentations gave show-goers insight on how they can achieve their entrepreneurial goals and successfully run their businesses.

Other show highlights included the United States Bartenders’ Guild Shake it Up Flair and Classic com-petitions, where bartenders and mixologists from all over the country showcased their skills. For the first-time ever, XS Nightclub offered an intensive half-day educational bootcamp experience that shed light on how the club functions seamlessly from their cus-tomer service platform and floor operations, to bev-erage and bar management strategies. Guests at the workshop learned invaluable information that will last a life time. Conference sessions such as “How to Be an Effective Bar Manager,” “Going Beyond the Rec-ipes of Modern and Classic Cocktails” and “Money-making Menu Engineering” provided attendees with the industry’s latest training techniques and skills led by well-known experts in the industry.

The 2016 Nightclub & Bar Show is scheduled for March 7-9, in Las Vegas. For the latest Nightclub & Bar Show news, updates and videos visit ncbshow.com.

Nestle’s Strategy to Stay on TopIn the face of the mergers that created companies

such as Kraft Heinz Co. and Jacobs Douwe Egberts, Nestle is developing strategies to maintain its top position in the global food industry, the company announced Thursday. Nestle has already sold under-performing businesses such as PowerBar and plans to maximize its scale with the formation of a new executive board to oversee global corporate support functions. – Adapted from Reuters

High Percentage of Patrons Order Wine They’ve Had Before

More consumers are or-dering wine when dining out, but many will stick to famil-iar brands they recognize from retail shops, according to research from Technomic. “Consumers today are in-trigued by wine, and one-third report ordering wine more often in restaurants and bars,” said Senior Direc-tor Donna Hood Crecca. “The marketplace is so crowded with brands, varietals and styles, however, that it can be overwhelming.”

– Adapted from Restaurant-Hospitality.com

Wine Grape Production Dropped Last Year

Production volume of wine grapes in Califor-nia fell about 10% to 3.9 million tons in 2014, de-spite an excess supply of grapes for lower-priced wines in the San Joaquin Valley, which saw the re-moval of 15,000 vineyard acres last year, according to the most recent Rabo-bank Wine Quarterly. The report also found that im-port volumes were down 2%, while the value of im-ported wines grew 2%, and growth in sparkling wines, vermouth and wine cool-ers was strong.

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Barrel-Aged Stiegl BeerBarrel-aging allows a brewery to

roll out smaller-batch beers more in line with American craft beer trends. Stiegl Ferdinand, the newest beer in the brewery’s Vintage series, is now available in limited quanti-ties in Illinois, Wisconsin, Michigan, Indiana, Ohio, Minnesota, Iowa, Mis-souri, Arkansas, and Florida. The beer demonstrates both Stiegl’s leg-acy and its foray into new waters: Ferdinand’s base beer is an impe-rial alt, a traditional copper-colored German ale from Dusseldorf. But that historic style gets a twist cour-tesy of four months in barrels from Martinique that previously held rum and cognac. At 10%, the beer

isn’t one you want to crack open yet: Right now, the flavor is predominantly honeylike sweetness with a fairly harsh, rum-laced swallow. It has the potential to mellow over time, smoothing out and quieting down into a more complex sip.

And it’s not just Stiegl. Norkus also cites Aus-tria’s Hirt brewery (maker of Hirter beers) as an old-guard German brewery that’s pushing the boundaries of its traditional lineup with some sour beers coming down the pipeline. “Part of it is keeping up with the Jones of the American mar-ket,” Norkus says. “But there’s also a transition in the family of Stiegl and Hirter of the new gen-eration taking over. It’s a national progression for them to break away from their dads’ and grandfa-thers’ lagers and pilsners.”

– Adapted from DRAFT magazine

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By-the-Glass Wine Expansion

More high-end restau-rants are working to im-prove their by-the-glass wine programs, offering patrons between 20 and 150 wines in a less intim-idating, more affordable approach to wine ser-vice, experts say. Som-meliers and servers can ask patrons a series of questions to help them find their perfect pour, said Matthew Kaner of Bar Covell in Los Ange-les. “The ideal is to pro-pose wines that are not only our passion but what people are looking for,” he said.

– Adapted from The Los Angeles Times

Tending Bar: A Real Workout

Tending bar for 12 hours and making more than 500 cock-tails a night requires stamina and strength, two things BDK Res-taurant & Bar bar-tender Kevin Diedrich sought when he began researching and creat-ing a plyometrics regi-men to stay in shape for his demanding job. He eats a healthy, protein-packed diet of small meals during the day for constant fuel and uses a compres-sion sleeve to relieve muscle tension and stress during his shift.

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Palcohol Bans ContinueState legislatures across the U.S. are debating policy re-

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Chef ProfileJeff Malloy

Il Forno Cafe & Trattoria

358 Princeton Hightstown Rd. West Windsor, New Jersey

Birthplace: Summit NJ

Current position: Chef Owner

First foodservice job: Dishwasher

Favorite food: Shrimp cocktail with cocktail sauce

Awards/honors: Best Of Boston

Memorable customers: Dane Edna

Worst part of job: Cleaning up!

Most humorous kitchen mishap: Cleaning the fryer and refilling it and forgetting to close the valve & then doing it for a second time

Favorite food to prepare: Sauces and ragus

What part of the job gives the most pleasure: Pleas-ing the customer

If you couldn’t be a chef, what would you be and why: A race car driver. Like a kitchen fast pace and control chaos

Best advice you ever got was: Less is more

Where do you like to vaca-tion: Lake Winnipesaukee, New Hampshire

Traditional Supermarkets Still Dominate Food Sales

Kroger, Safeway and other traditional supermar-kets dominate mass merchants like Wal-Mart and Target in food sales through their customer service, competitive pricing and added health and wellness items, Brian Sozzi writes. Kroger logged double-digit sales growth in several categories last year, and its private-label Simple Truth line reached $1 billion in sales in less than two years, while sales of Safeway’s Open Nature organic brand soared 42% in 2013 to reach about $200 million. – Adapted from TheStreet.com

The National Restaurant Association is the leading business association for the restaurant industry which comprises 990,000 restaurant and foodservice outlets and a force of more than 13.5 million employees.

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AROUND CHICAGO With Valerie MillerCOLLETTI’S

Founded in 1946, this fourth generation family business is still going strong. Talking to Rick Colletti who is the third genera-tion of the business, I understood what has kept them in the game. His philosophy is to keep changing with the times, try something new and

keep up with the trends while staying true to what you are known for and do best. He describes his restaurant as a “Food Factory” since they run a full- ser-vice restaurant/bar, host private parties and banquets, offer carry out and have a huge pizza delivery business, along with off- premise catering. They have two full- service working kitchens on property.

Rick has also created his own “Annual Ribfest which starts Father’s Day-June 21st and runs until July 4th offering a spe-cial menu featuring their signature ribs.

The restaurant is versatile. With four different rooms, they can accommodate any function or private party from ca-sual to exceptional. The Great Room can host up to 150 guests, the North Room can host up to 70, the South Room can accommodate up to 70 and the Chicago Room can host up to 60. Dining options include family style, individual plated, casual and signature buf-fets, pizza banquets and cocktail parties.

In the past six months they just completed remodeling the place. The new dining room is fresh and the bar area is comfortable with lots of open space and windows overlooking the patio where live entertainment is offered.

On the menu they offer Italian and American dishes which include homemade soups, salads, sandwiches, burgers, seafood and flatbreads. Pizza is definitely one of the house specialties, so order one as your appetizer. The thin crust is my favorite; light and crispy and not too heavy on the sauce. They are known for their ribs and steaks too. Italian entrees include Nonna’s La-

sagna which is made with Italian sausage & meatballs, Veal Milanese, Chicken Parmesan, Rigatoni Chicken Marsala and Cheese Ravioli. They offer good quality food at reasonable prices.

Colletti’s started out as Mexican Restaurant called El Centro because of its location at Central and Elston Ave. in Chicago.

Colletti’s is located at 5707 N. Central in Chicago, Illinois and they have plenty of parking.It’s open for lunch and dinner. For more info log on to collettis.com

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Chinese Protein Beverage Purchase

The Coca-Cola Co. will acquire Chi-nese protein drink maker Xiamen Cu-liangwang Beverage Technology Co. for about $400 million, according to a statement from the Atlanta-based

company. The drinks are made with plant-based proteins such as green and red beans and sold under the brand China Green. “China is an im-portant growth market for us and this investment complements our bever-age offerings there,” said Petro Kacur, a spokesman for Coca-Cola. – Bloomberg

International

Food Travel Summit RecapUniting industry leaders who shape key food

travel trends across the world, the Online Food Travel Summit took place on Thursday, April 9th and Friday April 10th, attracting hundreds of glob-al visitors from 24 countries. Eight interactive ses-sions, led by leading food travel visionaries illu-minated important trends, insights and strategies critical to jump-starting new food travel business-es and strengthening existing food travel opera-tions. Concluding the series was an entertaining session led by BBC news caster, Adnan Nawaz.

“We far exceeded our expectations with the first Online Food Travel Summit,” said Kim Morrison, Event Manager for the World Food Travel Associa-tion. “The delegates loved the format. We’ll defi-nitely do it again.” Association Executive Direc-tor Erik Wolf summarized the success as follows, “Delegates don’t have the time or money to travel far distances without a clear and substantial re-turn on investment. The online format is perfect for those seeking education. We were amazed at how successful the first online summit was.”

Topics presented at the Summit ranged from “Understanding the Power of Peer-to-Peer Dining” to recognizing the benefit of “Sustainability in Food Tourism,” to building up “Emerging Markets as new Foodie Destinations,” and beyond, allowing for a truly interactive forum, fostering strong at-tendee engagement and praise.

A complete list of speakers and topics included: Crafting a Foodie Destination, Margaret Jeffares, Executive Director, Good Food Ireland www.good-foal Food & Travel Trends, Adnan Nawaz, News Presenter, British Broadcasting Corporation, www.bbc.co.uk. Anyone wishing to order recordings of the sessions may do so at www.WorldFoodTravel.org/OFTS

Opportunities for Ethnic Product Sales

Multicultural food marketers who target con-sumers only from the demographic of products’ origins are missing out on a bigger opportunity, especially when it comes to the rising popularity of Latin products across all groups of consumers, studies show. Marketers whose messages empha-size how different consumer demographics can fit multicultural products into their daily lives will be most successful in capitalizing on the popularity of Latin and other popular ethnic flavors. – Adapted from

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9 Signs You’re Wasting Your Life ...and How To Fix It

1. You waste time do-ing things you shouldn’t be.

2. You complain a lot. Complaining is an easy way to make it feel like you’ve gotten it off your chest, but we’re most likely to complain about things we believe are out of our control. The next time you start com-plaining about some-thing, think about what you can do to fix that situation for yourself.

3. You don’t take the time to feed your mind. Learn a word in a new language. Read a book for fun. Sign up for a word-of-the-day email newslet-ter. Read a random wiki-pedia article every day. Stimulate or stagnate: your choice is yours.

4. You feel negatively about your life. If you don’t like your job, if you’re unhappy with your marriage, if you hate where you live, CHANGE IT.

5. Things are just unin-spiring for you. Charles Bukowski once wrote:

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For all things will kill you, both slowly and fast-ly, but it’s much better to be killed by a lover.”

6. You have no goals or plans for the future. Make some small goals for yourself. Then maybe make some big goals for yourself. Figure out what it is exactly that you want to do.

7. The people around you don’t challenge you or help you grow. It’s not the responsibility of your friends to push you harder and help you dis-cover your true self, but it doesn’t hurt to have a few people in your life that match the intensity you’d like to achieve.

8. You spend money on things that don’t re-ally matter that much. Are you constantly spending money on things that don’t really matter all that much? New video games, elec-tronics, subscription channels, new this, new that? It could be that you just like new stuff but more than likely, you are trying to find fulfill-ment through things.

9. You don’t let your-self sleep enough. It’s a small form of self-destructive behavior. Inadequate sleep breeds an inability to process information, to make fast decisions and to function the way you’re supposed to. It weak-ens your immune sys-

tem and can affect your cognitive abilities as well as emotional well-being. Depression breeds on a weakened body and spirit. Make yourself set

up a routine for going to sleep: Wind down, line up what you’ll need for the morning, and limit TV or in-bed distractions.

There have been many

more people who’ve walked in your shoes; change requires making small, often tough, steps. Your “next act” can lead to your next big thing.

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■ Best Beach Bar: VICE also known as Nissakia Surf Club - Artemida, Greece

■ Best Beach Boardwalk: Coney Island, N.Y.■ Best Exotic Beach: Ilhabela, Brazil

■ Best Family Beach: Seaside, Fla.■ Best Party Beach: La Barra - Punta del Este, Uru-

guay■ Best Romantic Beach: Little Dix Bay - Virgin Gor-

da, British Virgin Islands■ Sexiest Beach: Miami, Fla.■ Best Unusual Beach: Red Beach - Santorini,

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lán - GuatemalaFor more details on the “Best Beach Awards” for 2015, go to: http://www.

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CLASSIFIEDSBegin on Page 44

Take This ‘Double Your Money’ TestDoubling your money doesn’t take magic, just time. The “rule of 72” can

tell you how much time, based on the specific interest rate. Simply divide 72 by the interest rate you’re looking at. For example, if an investment offers an interest rate of 6 percent, then 72 divided by 6 tells you that you’ll need 12 years to turn five dollars into 10.

The equation also allows you to evaluate whether an investment opportu-nity really will double your money within a specific time frame. If someone offers to double your investment in 12 years, divide 72 by 12. The interest rate you arrive at is 6 percent. This lets you assess offers quickly so you can decide where to put your money.

Coffee & Tea Benefi t the Brain

A cup of coffee or tea helps many people wake up in the morning, but they may also have health benefits later in life, according to recent research reported in Scientific American.

One project by the National Institutes of Health studied the rela-tionship between differ-ent kinds of beverages and depression, and found that coffee con-sumption was associ-ated with slightly lower rates of self-reported depression. A Chinese study found that adults who drink tea on a regu-lar basis had a smaller risk of depression.

Other research sug-gests that caffeine may play a role in preventing cognitive decline, but the evidence remains inconclusive.

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Lou Malnati’s Opened 41st Location in Lincoln Square

In 1971, Lou Malnati’s Pizzeria (www.LouMalnatis.com) opened their first restaurant on Lincoln Avenue in Lincolnwood. On Monday, May 4, the family owned busi-ness opened their 41st location just four miles down the road at 4340 N. Lincoln Ave. in Chicago’s iconic Lincoln Square/North Center community.

“We are pleased to bring Chicago’s best deep dish pizza to the Lincoln Square and North Center neighbor-hoods,” said Marc Malnati, owner of Lou Malnati’s. “Our newest location puts us in the heart of a vibrant neigh-borhood and we are excited to be part of the community. This also fills a void we’ve had between our Lincolnwood and Lincoln Park service areas for far too long.”

Located just south of the Old Town School of Folk Music, Sulzer Library and Welles Park, the newest Lou Malnati’s positions itself as a key member of the Lin-coln Square and North Center communities. As part of the company’s ongoing commitment to the Chicagoland area, this location will offer a variety of programs to sup-port qualifying local charities and schools.

The new location adds 100+ jobs to the community. It seats 172 people. Carryout, delivery and catering ser-vices are offered as well.

Beat the (Spicy) Heat with Low Alcohol Wines

Spicy dishes should be paired with low-al-cohol wines, since al-cohol can spread the capsaicin from chilies, writes Bill St. John, who recommends pairing Swiss chard and chick-en wraps featuring ja-lapeno, cayenne pepper and chipotle salsa with an Italian Maculan Pino & Toi 2013, an Erath Pi-not Gris from Oregon or a 2011 Chateau Leb-oscq from Bordeaux, France. – Adapted from Chicago Tribune

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Spring ReadingFood Tank’s picks:

Apples of Uncommon Char-acter: Heirlooms, Modern Classics, and Little-Known Wonders by Rowan Jacobsen. Jacobsen reveals there are more varieties of apples than many of us ever imagined ex-isted. This book describes 123 heirloom apple varieties and the many ways each variety can be used. It also includes a guide for buying and growing your own apples.

Depolarizing Food and Ag-riculture: An Economic Ap-proach by Andrew Barkley and Paul W. Barkley. Barkley and Barkley investigate a variety of topics in this book including in-dustrial versus sustainable ag-riculture; conventional versus organic production methods; and global versus local food. The authors propose a diverse set of solutions to reduce divi-sions and promote social well-being for the planet.

Mastering my Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes by Dana Cowin. Cowin, editor-in-chief of Food & Wine maga-zine, learns to cook with chefs including Alice Waters, Tom Colicchio, Thomas Keller, and more. This cookbook includes 100 recipes ideal for the home cook.

The Founding Farmers Cookbook by Founding Farm-ers. This cookbook contains 100 recipes from one of the United States’ most popular and sustainable restaurants, Founding Farmers. The recipes incorporate ingredients that can be found at the local farm-ers’ market and include dishes such as Yankee Pot Roast and Southern Pan-Fried Chicken and Waffl es.

Gluten-Free Fine Dining

Chefs Mark Ladner and Thomas Keller have dedi-cated themselves to creat-ing a wide variety of glu-ten-free dishes for diners who suffer from gluten in-tolerance or celiac disease or who just want to avoid the protein. Keller produc-es gluten-free flour that Ladner uses to make fresh pasta that tastes just as good as the original dishes without sacrificing flavor or texture. – Adapted from Grub Street

Millennials Still Prefer to Shop on Computers

Millennials distinct-ly prefer to use com-puters rather than smartphones or tab-lets to buy products online even though they use their mobile devices to research prices while in stores or in preparing to shop, eMarketer says, citing a pair of sur-veys. Marketing con-sulting firm Annalect found in a September 2014 survey that 82% of millennials use mobile devices inside stores but only 40% actually shop on their phones.

– Adapted from eMarketer

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Simple Tips to Stay HealthyA healthy lifestyle isn’t that hard to achieve. Start

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n Energy. For more energy that lasts longer, avoid sugar and eat foods like lentils, soybeans, couscous, and dried fruits.

n Water. Make sure that you drink plenty of water every day to replenish and cleanse your body.

n Happiness. Pop a single chocolate kiss into your mouth. They’ve been shown to raise endor-phin levels and make you feel better. Just don’t go overboard; a full bag won’t make you feel any better than just one.

n Digestion. Add some ginger to your recipes. Ginger has been used since ancient times in China to help digestion and cleanse the body.

n Exercise. After age 30, people begin to lose muscle mass, and weight-bearing exercises become increasingly important.

n Nutrition. Eat 1 cup of yogurt per day. In one study, women who ate 1 cup of yogurt per day for six months got fewer yeast infections.

Sobering Facts About Depression in the U.S.

Many people suffering from depression aren’t doing anything about it. The National Center for Health Statistics has reported that almost 8 percent of Americans say they’ve recently been depressed, and 3 per-cent of those indicate they’ve endured severe symptoms, including difficulty working, going to school, or participat-ing in normal social ac-tivities.

The NCHS also reports that 65 percent of peo-ple with serious symp-toms aren’t receiving treatment from a men-tal health professional. Women of all ages are more likely than men to be depressed, with those between 40 and 59 years of age showing the high-est rates. Poverty also appears to be a contrib-uting factor: People liv-ing below the federal poverty line are more than twice as likely to suffer from depression, regardless of race.

Cub Foods Brings Caroline’s Carts to all locations

Cub Foods, the first grocer in the Twin Cities to offer Car-oline’s Cart to customers with special needs children, today announced it is bringing the one-of-a-kind customized shopping carts to all 76 Cub stores in Minnesota, as well as one store in Freeport, Ill. The new carts began arriving at stores in late March and are soon expected to be available at all Cub Foods locations. –

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Meatless Dining Options Wanted

More than 60% of con-sumers report eating a meal without beef, pork, chicken or turkey at least once a week, driving de-mand for more seafood, vegetarian and vegan dishes, according to a re-port by Technomic. These health-conscious con-sumers are also demand-ing a wider variety of dishes, such as pasta, rice or Asian dishes, to satisfy their meat-free cravings. –

Adapted from foodbusinessnews.net

Community Café

Community cafes with pay-what-you-can mod-els are gaining traction across the country, with many turning to the non-profit consultancy One World Everybody Eats for advice and training. Oper-ators range from indepen-dents like Denver’s SAME (So All May Eat) Cafe to big chains including Pane-ra Bread. “Even though it’s hard, trying and chal-lenging at times, watching someone gain some self-worth and get back on his feet is magical,” said SAME co-founder Libby Birky. – Adapted from QSR Magazine

In life and relationships, it’s best not to have an agenda.

— Amy Nitschke, Wisconsin Restaurant Association

Historical Ed Debevic’s Moves Out

Ed Debevic’s is mov-

ing from its Chicago

River North location

and locating elsewhere.

The space is planned to

be used for a brand new

high-rise—either apart-

ments or condos.

Since its opening in

1984, Ed Debevic’s has

been a centerpiece in

the Chicagoland neigh-

borhood of River North

for more than three de-

cades. – Source: nbcchicago.com

how a restaurateur increased prices and Unit Sales, at the Same time

As with most restaurateurs, increasing costs put Shaun Kanch-wala in a difficult position: use cheaper ingredients, accept re-duced profits, or increase prices and risk losing customers.

“If you think about it, I had no choice,” said Shaun, owner of Taylor Street Pizza in Carpentersville, IL. “Lower food quality and lose customers. Accept reduced profits and risk going out of business. I had to raise prices, but I had to do it without scaring customers away.”

A critical part of Shaun’s solution was SpellBrite, a “click to-gether” LED signage system that looks like neon, but has none of the drawbacks. Shaun had seen other restaurateurs use SpellBrite successfully to promote their specials and unique offerings. “You can’t miss the signs – they grab your attention.”

To launch the price increase from $5 to $5.50, Shaun bought a SpellBrite sign that said “ANY 2 SLICES $5.50”. The cost was under $320, much less than quotes he received for a comparable neon sign. Since SpellBrite is modular, if costs changed or Shaun wanted to test other promotions, he could easily change the price on the sign or the entire message.

Shaun was ecstatic with the results: unit sales did not drop, they actually increased over 10%. “A bright sign with a compelling message really does pull in more customers. The price increase of 10% plus the unit sales increase of 10%+ led to an increase in slice revenue of more than 20%, and most of this went to the bot-tom line. The draw for slices also increased sales of other food and beverage items. The sign paid for itself within weeks. We definitely will buy SpellBrite signs for all 10 of our stores.”

SpellBrite LED signs are a product of Chicago-based iLight Technologies. For more information visit www.SpellBrite.com or see the back page of this magazine.

SpellBrite is modular - You can make any sign and change it any time.

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Dining With

Ms. X June 2015ALPinE BAnQUEtS 8230 S. Cass

Ave. DARiEn, iL 630-964-4154. Owned and operated by the same family for the past 20 years. They specialize in weddings and offer a lot of options for other parties, including baby showers, Quinceanera, Sweet 16, and corporate events. The food and service there was excellent. The room was beautiful. They have received great reviews on Weddingwire.com/couples-choiceawards.

BinnY’S BEVERAgE DEPOt 975 Rand Rd. LAKE ZURiCh, iL 847-438-1437. The selection of wine, beer and spirits here is endless. You get an education browsing and reading the labels on their products. There are so many kinds of beer to choose from. I picked up something unique called Wells Banana Beer which was quite tasty. I also got a bottle of Veuve Clicquot which is my favorite champagne. I found their prices to be very reasonable.

gREAt SEA ChinESE REStAURAnt 3254 W. Lawrence ChiCAgO, iL 773-478-9129. One of my friends has been dining here forever and suggested I check them out. It’s a small place with a big menu. We ordered egg rolls, combination fried rice, hot & spicy chicken wings and Mongolian beef. Everything was fantastic. We had a feast and the prices can’t be beat. Great for carry out, too!

LA CARREtA 9970 W. grand Ave. 847-288-9517. Authentic Mexican cuisine. They start you off with chips, fresh salsa and a little guacamole. I always get filled up on this because it’s so good. I ordered the steak and pork tacos which really had a nice flavor. They know how to season the meat. Other specialties include enchiladas and tamales. They also offer a nice selection of Mexican beers to accompany your meal.

MR. BEEF & PiZZA 3917 n. harlem ChiCAgO, iL 773-283-7444. Iconic, long-time, nostalgia-themed diner is a respected beef joint, this one is family owned. They make an amazing Italian beef sandwich, seasoned perfectly, juicy meat served on the best Italian bread which comes from Gonnella. Top it off with peppers. Their pizza slices are a late night favorite. One of Hungry Hound’s Top 3 Chicago beef places.

POPEYE’S ChiCKEn 15345 S. Wood St. hARVEY, iL 708-33-6655. I was looking for something quick and tasty and I stopped in here for some great fried chicken and biscuits. Plus, I got an order of their new red stick chicken tenders; I loved them. I didn’t think they were that spicy, but if you can’t take the heat you can dip them in the ranch sauce. Who knows how long these will be around, but I recommend getting some now.

ROESER’S BAKERY 3216 W. north Ave. ChiCAgO, iL 773-489-900. This place has been open for 104 years, which is quite an accomplishment. I was greeted by a very friendly staff as I checked out all the display cases filled with cakes, coffee cakes, donuts and sports themed brownies. I tried some of their butter cookies which were delicious along with a couple of pastries. They have something called a Maryann which is a pastry, yellow cake, fresh strawberries topped with whipped crème. It’s so moist and fresh, good quality ingredients, a huge difference from store bought. This is the real deal!

VALLi PRODUCE 155 north Ave. gLEnDALE htS, iL 630-682-5200. Family owned and operated, full service supermarket. This place is enormous! They have a very impressive seafood and produce department along with a lot of international specialty products. Their Valli Pizza Express department offers a full carry out menu, plus fresh baked pizza in slices and whole pies. This is so convenient for pick up. They offer a great shopping experience along with a knowledgeable staff to help you.

Uncommon grounds Reopens Rooftop Farm toursUncommon Grounds, 1401 West Devon Avenue Chicago, IL, puts their rooftop

garden bounty on their menu. Under Farm Director Allison Glovak, they have been busily seeding since March and all the hard work is starting to pay off as their radishes, turnips, mustard, spinach, lettuce and Asian greens are sprout-ing all over the roof. They are growing peppers, tomatoes, edible flowers and herbs galore with more crops being seeded daily. In April 2008 they installed beehives at the southeast corner of their roof to provide pollination in their community and honey for use in theirmenu, as well as support for a bee popula-tion in crisis. The “first certified organic rooftop farm in the U.S.” was designed by LEED architect Peter Moser of Swiss Design Group.

Tours are given every Saturday at 11am (weather permitting) through Septem-ber 26, 2015. Tours cost $10/adult, $7/student with ID, and $5/senior citizens and last between 30 and 45 minutes. Tour guests will also receive 10% off their brunch/lunch (to be redeemed same day). Call 773-465-9801 for reservations.

june 25-32.indd 25 5/13/15 1:03 PM


As shoppers grab their wallets and purses to purchase goods and products for their families and homes, many will opt for local businesses and mom and pop establishments instead of their big-box competitors.

According to results from a national small business perception survey by Web.com, consumer concerns about the risk of online security and privacy may be the motivator behind this shopping behavior.

The survey found that consumers are less concerned about security issues when it comes to shopping with small business retailers than large retailers. In fact, it found that consumers are more than twice as concerned about online security at large retailers (27 percent of respondents) than at small business retailers (12 percent of respondents).

When questioning small business owners, the results revealed many are using the negative impact of security breaches as a learning experience to boost security and privacy for customers who access their digital services.

“Small businesses have an opportunity to think even more strategically about their online and digital presence through the lens of what value they can bring their customers—whether in the form of money, efficiency or security,” said David Brown, chairman and CEO of Web.com, a leading provider of Internet services and online marketing solutions for small businesses. “In order to gain consumer confidence, small business owners have become more thoughtful and serious about managing their online presence and making the necessary security measures to keep their customers’ data safe.”Other consumer attitudes

While consumers value the “local” convenience of shopping with a small business, many consumers also want these small businesses to offer

the same user-friendly technology – such as mobile apps and easy-to-use websites – that large retailers provide. With the “personal touch” remaining important as a small business differentiator, consumers would like to see small businesses invest more in digital capabilities, particularly as more and more people are shopping via mobile devices.

Small businesses that meet consumers’ expectations for online and mobile capabilities have a significant opportunity to drive consumers to their business, which will help improve their business’ overall success. Putting results to work

To put these findings to work and help small business owners expand their organizations while meeting the needs of consumers, the experts at Web.com offer these tips:

Advise your customer base that the security of your website is important to your business.

Make your business more digitally accessible to your customers.

Provide a website and mobile offerings that are professional and comparable to larger competitors’ sites.

Focus on boosting your mobile and digital offerings.

Ask for guidance and help from recognized mentors and make sure you have the digital tools that can help your business grow.

The bottom line is consumers are still seeking the distinctive touches that only small businesses can provide – and with just a few tweaks to their strategy, these companies can corner the market.

– (Family Features) For more information and statistics,

visit www.web.com.

Consumers Seek Benefits of Small Businesses

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McDonald’s Plays Catch-up

McDonald’s CEO Steve Easterbrook laid out the com-pany’s plan to reverse its woes and return the company to stable growth amid declining system-wide sales and revenue. McDonald’s, along with other major fast food chains, such as Yum! Brands and Wendy’s, has struggled to hold market share with consumers.

Casual trailblazers, like Chi-potle, have enjoyed double-dig-it revenue growth since 2010. Staying ahead of consumer pref-erences, the company has been able to capitalize on growing de-mand for customizable options and high-quality ingredients sourced through transparent supply chains. McDonalds only recently committed to reduc-ing the amount of antibiotics in its chicken over the next two years, a move that many other fast-growing players have either already committed to or sur-passed entirely.

In divulging more power to its franchises via increased re-franchising, McDonald’s hopes to cut operating costs. Fur-thermore, the company’s new segmentation also further en-trenches prospects for growth in overseas markets such as China.

Chef Whisperer Steals the Show at Beard Awards

Culinary luminaries from around the nation � ocked to Chicago for the James Beard Foun-dation Awards, held for the � rst time outside of New York City in its twenty � ve-year history. Hosted by personality Alton Brown, known for his superb comedic timing and quick wit, the evening presented moments both poignant and entertaining as winners were announced in a host of categories. However, it was Chicago’s most proli� c culinary leaders who stole the show with the debut of “� e Chef Whisperer,” a short � lm presented by Partners and Executive Producers at the Illinois Restaurant Association, Choose Chi-cago, Potenza Productions, � e Second City and Kevin Boehm of the Boka Restaurant Group.

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The Emotionally Intelligent LeaderWhat makes a great leader? Knowledge, smarts and

vision, to be sure. To that, Daniel Goleman, author of “Leadership: The Power of Emotional Intelligence,” would add the ability to identify and monitor emo-tions — your own and others’ — and to man-age relationships. Quali-ties associated with such “emotional intelligence” distinguish the best lead-ers in the corporate world, according to Mr. Goleman, a former New York Times science reporter, a psychologist and codirector of a consortium at Rutgers University to foster research on the role emotional intelligence plays in excellence. He shares his short list of the competencies.

1. SELF-AWARENESS Realistic self-confidence: You understand your own strengths and limitations; you operate from competence and know when to rely on someone else on the team. Emotional insight: You un-derstand your feelings. Being aware of what makes you angry, for instance, can help you manage that an-ger.

2. SELF-MANAGEMENT Resilience: You stay calm under pressure and recover quickly from upsets. You don’t brood or panic. In a crisis, people look to the leader for reassurance; if the leader is calm, they can be, too. Emotional balance: You keep any distressful feelings in check — instead of blowing up at people, you let them know what’s wrong and what the solu-tion is. Self-motivation: You keep moving toward dis-tant goals despite setbacks.

3. EMPATHY Cognitive and emotional empathy: Be-cause you understand other perspectives, you can put things in ways colleagues comprehend. And you wel-come their questions, just to be sure. Cognitive em-pathy, along with reading another person’s feelings accurately, makes for effective communication. Good listening: You pay full attention to the other person and take time to understand what they are saying, without talking over them or hijacking the agenda.

4. RELATIONSHIP SKILLS Compelling communica-tion: You put your points in persuasive, clear ways so that people are motivated as well as clear about expectations. Team playing: People feel relaxed work-ing with you. One sign: They laugh easily around you. –Excerpted: Daniel Goleman, New York Times

Vienna Beef To Enshrine Poor Boy In Hot Dog Hall of Fame

Vienna Beef is proud to announce it has inducted Poor Boy, 101 W Roosevelt Rd., Maywood, IL into the Vienna Beef Hot Dog Hall of Fame on Tuesday, May 12th.

When veteran food service opera-tor, Peter Zougras opened Poor Boy in 1987, he had hopes of building a lasting family business. That’s why his son Spiros has been so dedicated to the legacy that his dad bestowed on the family. Since a young boy growing up in nearby Westchester, Spiros has been learning and honing his restaurant skills.

Poor Boy continues to be a com-munity based restaurant while serv-ing Vienna Beef hot dogs and pol-ish sausage. They also serve beef sandwiches, gyros, salads and Ital-ian subs to make up their infamous menu. Together with cousins Tasos and Costa, Spiros continues to greet and satisfy first, second and, even third generations. They are in a great location on the corner of 1st Avenue and Roosevelt. People on their way to Brookfield Zoo and other nearby attractions are able stop in and en-joy their menu.

Vienna thanks and congratulates Spiros, Tasos, Costas and the mem-ory of Peter Zougras in welcoming Poor Boy of Maywood into the Vien-na Beef Hot Dog Hall of Fame.

Richard Melman Receives James Beard Foundation’s Lifetime Achievement Award

Lettuce Entertain You founder Rich Melman earned the lifetime achievement award from the James Beard Foundation.

Melman, 72, is the board chairman of Lettuce En-tertain You Enterprises, the Chicago-based group that spans more than 100 restaurants across Amer-ica. The late Jerry Orzoff and Melman founded LEYE in 1971 when RJ Grunt’s opened in Lincoln Park.

Melman received the award on May 4 at the James Beard Awards dinner at the Lyric Opera of Chica-go. He’s the first Chicagoan to receive the lifetime achievement award since it began in 2005, accord-ing to the Tribune. Melman called winning the award “very special.” – Adapted from Eater Chicago & leye.com

Dean Foods Streamlines Milk BrandsIn an effort to boost its share of the U.S. milk mar-

ket, Dean Foods Co. is combining its 31 regional milk operations such as Garelick Farms, Land O’Lakes and Lehigh Valley under one brand, DairyPure. The milk is being promoted as “fresh from your local dairy” and is free of antibiotics, corresponding to consum-er shifts to foods perceived as natural and locally produced. – Adapted from The Wall Street Journal

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Princess® was the first cruise line to in-troduce 24-hour din-ing and a Chef’s Table experience. America’s largest railway muse-um is located at 7000 Olsson Rd. in Union, Illinois. Over 400 rail-road and transporta-tion vehicles are oper-ating and on display. Movies these days may have mind-bend-ing CGI and top stars, but that doesn’t mean they’re drawing more people to the theater. The year 2014 saw a 5 percent dropoff in do-mestic box office rev-enues, mostly because, according to Pricewa-terhouseCoopers, 25 percent of Americans went to fewer mov-ies last year than they did in 2013. Their rea-sons: 1) Ticket prices too high - 53 percent, 2) Movies not as inter-esting - 41 percent, 3) Prefer movies on own schedule - 31 percent, 4) Prefer other activi-ties - 29 percent, 5) Prefer new releases at home - 24 percent. Only 20% of Ameri-cans have passports. The PGA of America was formed on April 10, 1916 in New York City with 78 found-ing members. Today, the PGA of America is the world’s larg-est sports organiza-tion. World Gin Day is Saturday, June 13th, 2015. R.S.V.P. stands for a French phrase, “répondez, s’il vous plaît,” which means

“please reply.” The person sending the invitation wo uld like you to tell him or her whether you accept or decline the invita-tion. Budweiser’s Bud Light beer is the best selling beer in the U.S. It was introduced in 1982. Rose wines are ideal for summer, ei-ther mixed into a cock-tail, such as the Rose Crush, or paired with a variety of foods, said MARC U.S. Wine Direc-tor Olivier Flosse. He notes that rose should be served slightly warmer than a white wine to allow for opti-mal expression of the fruit flavors and mild tannins. A survey from the Atmosphere Research Group con-cluded that 45% of airline bookings for leisure travel hap-pened through airline websites in the first quarter of 2015. On-line travel agencies ac-count for 39%.

Nuggets

Online sales account for just 2% of the $500 billion food sales bring in, but companies such as Amazon and Instacart are chang-ing the e-commerce grocery busi-ness with their innovative delivery models. AmazonFresh benefi ts from Amazon’s strategic network of distribution centers, while In-stacart uses personal shoppers to keep overhead costs at a mini-mum.

When Beards Beat Bathrooms for Germs

So what do beards and toilets have in common? According to a microbiologist based in New Mex-ico, they can be equally as dirty.

In a small experiment con-ducted by Action 7 News in Al-buquerque, a group of men had their beards swabbed for testing and the samples were handed to a laboratory for analysis. � e results: Many of the men were walking around with the same bacteria swimming around in toilet bowls.

A handful of men allowed Action 7 News to swab their beards, and the results showed some beards are as dirty as toi-lets... � e same types of things you’d � nd in (fecal matter). Men should wash their hands often while doing their best to avoid touching their face frequently.

“Beards can be messy and � lthy, but they don’t have to be,” Allan Peterkin, bestselling au-thor of One � ousand Beards: A Cultural History of Facial Hair and co-author of � e Bearded Gentleman: � e Style Guide To Shaving Face, tells Yahoo Health. “Some men believe that freedom from shaving is freedom from hygiene and maintenance yet nothing could be further from the truth, both for health and aesthetic reasons.”

For the man who prefers fa-cial scru� , Peterkin o� ers these grooming tips:

Clean it like the hair on your head. Wash that beard every

morning in the shower with mild shampoo or the same shampoo with conditioner just like any-thing you’d put on your head

Clip and condition post-shower. Use blunted scissors or an electric clipper to remove stray hairs and to tidy the beard margins at the cheek and neck-line, and it’s not a bad idea to use a tiny dab of your face mois-turizer or post-shave balm to condition and soften the beard.”

Practice eating etiquette. � ere’s nothing more unappeal-ing than food getting stuck in your facial hair. Chew with your mouth closed, and keep an eye on your appearance after every meal.

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Cary Miller Presents People Selling the Industry

This month I am proud to be pictured with Billy Dec and Kevin Hickey, Executive Chef/Partner of Rockit Ranch Productions, operators of Rockit Bar and Grill, Underground, Sunda, Bottlefork, Rockit Burger Bar and The Duck Inn. These concepts have won numerous accolades, including “Top Dog” from the Food Network, “Hottest Nightclub” from Entertainment Weekly, “Best Restaurant” RNA Awards and “Best Burger” from Good Morning America. If you are looking for great ideas, inspiration or great food and fun, check out any of these locations.

Jack Glunz is the Pa-triarch and president of Louis Glunz Beer, Inc. Founded in 1888 by Louis Glunz I in Chicago. It is among the oldest beer dis-tributors in the United States and the recipi-

ent of the 2012 Distributor of the Year award by Beverage World Magazine. The company is still family-owned and oper-ated with members of the fourth and fifth generation on staff. The firm offers the most comprehensive selection of craft, specialty and import beers representing over 190 breweries around the globe. The company is dedicated to quality service and to educating its customers and the public about beer tastes and trends. From grain to glass, we are proud to provide choices to the Chicagoland consumers as an independent distributor.

Ryan Hexum is the president of Wild Woods Manufac-turing Company. This company produces furniture with exceptional finishing made by hand, in Hayward Wisconsin. The

company recently showcased their new process of taking any photograph or logo and printing it onto the table top surface in such a way where the wood grain can still be seen, for the ultimate in branding. They are a full-service manufacturing facility lo-cated in the heart of timber country, and offer dining tables, cabinetry, furniture, flooring, paneling and other millwork, re-claimed products, all with full custom ca-pabilities. They specialize in urban rustic, lodge and the cabin style furnishings.

Joe Detweiler and Tony Schwartz are with Godshall’s Premium Meat and Tur-key Products. This firm offers high qual-ity turkey bacon, maple turkey bacon, tur-key Canadian bacon and chicken bacon. If you are interested in serving healthier and, on-trend items products, Godshall’s makes it easy. Their products are pack-aged for foodservice and retail.

These professionals are with Eastland Foods, a company specializing in import-ing and distributing high-quality food products from Southeast Asia. The com-pany only sources the best of Southeast

Asia will only work with established busi-nesses which produce products that have been rigorously tested for quality and for safety. The firm recently opened a local distribution facility in Bollingbrook Illinois

to serve its growing base of foodservice and retail distributors.

Jim Buonavolanto is with Authentic Brands, producers of the Joey’s Italian Beef brand. For years, Au-thentic Brands has been a contract pro-ducer of premium quality Italian beef for well-known chains and distributors. Now, these products are available to foodservice operation and distributors. The Joey’s line of beef in-cludes their all natural variety, Joey’s pre-mium and Joey’s Classic. In Chicagoland their product is available through Greco and Quality Foods.

Kevin Mason is with Honey Smoked Fish Company, a unique smoked salmon product available in plan and 5 exciting flavors. Honey Smoked fish is excellent on top of lettuce salads, in sandwiches or pastas. You may have seen Kevin at a Food Show, where he is famous for “gonging” his pewter mixing bowl which usually stops prospects in their tracks. The product is available through US Foods and Costco. They are based in Den-ver Colorado.

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Sun fi lled lunches and warm breezy dinners live in Chicagoans dreams all year round and come spring/summer time, al fresco season turns fantasy into reality. Picolo Sogno’s charming courtyard is located in the hustle and bustle of West Town at 464 N. Halsted and offers a quaint outdoor atmo-sphere for lingering over a long lunch or an evening feast. The rustic regional fare and seasonal Italian wine list keeps guests at home under the sunshine by day and twinkling lights by night. Picolo’s menu offers a wide selection of regional Italian dishes – from homemade pasta and hand-tossed, wood fi red pizzas to Roma style pork and Mediterranean sea bass, as well as homemade gelato and sorbet. The 149 seat patio is a tradition for locals looking for a truly special al fresco experience every season since opening.

Kendall College Team Named Culinary Champi-ons

The smartest culi-nary students in the Midwest are from Ken-dall College, Chicago, according to the Ameri-can Culinary Federation (ACF). The students won overall in the ACF Central Region Baron H. Galand Culinary Knowl-edge Bowl, held dur-ing ChefConnect: Indy, ACF’s Central/Western Regional Conference, April 12-14, at the In-dianapolis Marriott Downtown, Indianapo-lis.

“The team is thrilled to bring back the regional title and gold medals for Kendall College,” coach Altieri said. “We are proud to compete among such a talented group of students and coaches from the central region and are honored to rep-resent our region at the national competition in Orlando, Florida on August 1st.

The Kendall College team competed against nine other teams for the overall win and a gold medal. Five other teams received medals: El Centro College, Dallas, Texas received a gold medal; ACF Louis Joliet Chapter, Joliet, Illinois, received silver medal; ACF Professional Chefs and Culinarians of the Heartland, Omaha, Nebraska, Black Hawk Technical College, Janesville, Wisconsin and Chefs de Cuisine Association of St. Louis Inc., St. Louis, received bronze medals.

More than 400 chefs, students and foodser-vice professionals attended ChefConnect: Indy, hosted by ACF Greater Indianapolis Chapter. The conference was a part of ACF’s Signature Series,

This is the sixth regional win for the Kendall College team. This year’s team members are (students left to right); Back row: Michael Lanzerotte, Alex Gabrielson, Alex Szabo, Mike Kubiesa; Front row: Nelia Salvi and Emily Mankus. Dina Altieri, a chef instructor and associate professor at Kendall College, coached the team. The team will compete for the na-tional title at Cook. Craft. Create. ACF National Convention & Show, July 30-Aug. 3, Orlando, Florida.

june 25-32.indd 31 5/13/15 1:03 PM


A bunch of Chefs wanted to throw a party in honor of the James Beard Foundation Awards coming

to Chicago, and so they did. The theme was “Da Beards” with food featured from various ethnic neighborhoods in Chicago.The Chefs, cooking up some dishes from Chicago’s neighborhoods, included:Thai “The Asian Assassin” Dang representing Argyle Street

Richie “The Dish” Farina representing Wrigleyville

Sarah “Bear Down” Gruene-berg representing Pilsen

Brian “Not Urlacher” Huston representing Devon Street David “Old Ironsides” Ochs representing Little Arabia

David “The Fridge” Posey representing

Andersonville

Jason “The Cleveland Comet” Vincent -

representing Logan Square/Avondale

The Bartenders

Danielle “Danimal” Dang

Cristiana “Sweetness” DeLucca

Anthony “A-Train” Mitchell

The Hosts for the event were:

Tenzing Wine & Spirits, The Revel Group,

Fortune Fish Co., S.Pellegrino/Acqua Pan-

na, Testa Produce, Nichols Farm, Revolu-

tion Brewing, Maple & Ash, Monteverde,

The Chefs and Bartenders!

The event also featured live blues from

the Mike Wheeler Band!

Da Beards: Chicago Chefs Welcome James Beard Awards

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With A Catalog Of The Most Popular,Highly-Rated Craft Beers Available

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CRAFT BEER BUYING GUIDE

CHICAGO’S LEADING CRAFT BEER DISTRIBUTOR

90+ List

Abita Brewing CompanyWrought Iron IPA - 91

Angry Orchard Hard CiderIceman – 90 � e Muse – 96

Boston Beer Company New World Tripel - 96Stony Brook Red - 96Tetravis – 96 Rebel Rouser – 95

Boulevard Brewing Company80 acre - 96Pop Up - 93Single Wide - 93Dark Truth - 99Long Strange Tripel - 97Tank 7 - 99

Brickstone BreweryAPA - 93

Dog� sh Head Craft BreweryDog� sh 60 Minute - 98Dog� sh 90 Minute - 100Burton Baton - 99Indian Brown - 98Namaste - 93 Palo Santo Marron - 99Punkin - 90Raison D ‘Etre- 96

Emmett’s Brewing CompanyVictory Pale Ale - 95

Firestone Walker BrewingDouble Jack - 100Easy Jack - 97Opal Saison - 97Pale 31 - 93Pivo Pils - 95Union Jack - 99

Half Acre Beer CompanyAkari Shogun – 96Daisy Cutter – 99 Senita – 98

Lazy Magnolia Brewing CompanyTimber Beast - 96

New Belgium Brewing 1554 – 93Abbey Dubbel – 96La Folie – 100Portage Porter – 97Rampant – 93Ranger – 95Trippel – 94

New Holland Brewing Dragon’s Milk - 99Mad Hatter - 90� e Poet - 95

Revolution Brewing Anti-Hero IPA – 97Little Crazy – 93 Coup de E’tat – 92Double Fist – 98 Eugene – 96

Sierra Nevada Brewing CompanyHop Hunter - 97Kellerwies - 95Ovila Saison w/ Madarins - 98Pale Ale - 96Porter - 95Stout - 95Torpedo - 98

Southern Tier Brewing Company2xIpa - 972xStout - 95IPA - 96Live - 96Unearthly - 99

Tenth and Blake Beer CompanyLeinenkugel’s Big Eddy Imperial IPA - 97Leinenkugel’s Big Eddy Russian Imperial Stout – 99Leinekugel’s Big Eddy Ryewine Ale – 93Leinenkugel’s Big Eddy Wee Heavy Scotch Ale – 95Crispin Stagger Lee – 95Crispin the Saint – 97 (style) Crispin Honey Crisp – 93 (style)

Vermont Hard Cider CompayWoodchuck Reserve Barrel Select - 93

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Brain Could Age Slower on Mediterranean Diet

A study presented at the American Academy of Neurology annual meet-ing found that a Mediterranean diet may help prevent brain atrophy due to aging, which could help prevent cognitive decline. Researchers at Co-lumbia University found older adults on a Mediterranean diet had larger brain volumes, mostly linked to eating more fish and less meat. – Adapted from Medscape

Healthy, Eco-Friendly Dining

Chef Arik Markus of the 10-unit True Food Kitchen brand com-bines healthful cooking based on principles of an anti-inflammatory diet with sustainable practices to create a menu that’s just as good for the planet as it is for diners. Markus works with local pro-ducers to source envi-ronmentally friendly fare and changes offer-ings based on current issues, such as over-fishing practices or Cal-ifornia’s drought. – Adapted

from News Source

Chef ProfileJeffrey Crittenden

The SkyLine Club

307 N. Michigan Avenue

24th Floor

Chicago, State: Illinois

Birthplace: Chicago, Il.

Current Position: Executive Chef

First Foodservice Job: Compass Point Resort, Nassau, Bahamas

Favorite Food: Braised Nassau Grouper - Bahamian Stew Fish

Awards/Honors:

Memorable Customers: I had the utmost pleasure of preparing dinner for a few notable actors including Sean Connery and Monica Belucci as a line cook in a cozy fine dining restaurant in the Côte d’Azur, France.

Worst Part of Job: Walking out the door and going home. I never want to leave the kitchen.

Most Humorous Kitchen Mishap: At the end of one my stages which lasted a few months in Toulouse, France, another cook put crazy glue on my wooden spoon which stuck to my right hand for about an hour before I eventually managed to detach it in pain.

Favorite Food to prepare: Seafood Risotto or just about anything with seafood. Growing up in The Bahamas, I ate a lot of conch, grouper and peas and rice.

What part of the job gives the most pleasure: Ultimately the guests’ satisfaction, and negative feedback, understanding the pros and cons of each experience and how I can improve.

If you couldn’t be a chef, what would you be and why: I would be a musician if I couldn’t be a chef. I think the results and workmanship of using ones hands is self-gratifying and also a pleasing service of humility. Plus everyone needs food and music in their lives.

Best advice you ever got was: My grandfather always told me that anything worth doing should be done worthwhile, and to always be polite, respectful and “on-time”. These words stick with me daily.

Where do you like to vacation: Nassau, Bahamas.

What do you enjoy most about FIN: FIN is a very good networking system, the articles are positive and extremely informative. It’s always great to hear about new ideas and individuals progressing in the food world.

From John Robbins - Awards & Fine Gifts, Inc of Naperville, Illinois comes a line of awards featuring the clas-sic Dick Tracy. Fun and beautifully designed, the line of awards featuring the famous detective include crystal mugs, award and this new for 2015 watch, ready to give some lucky recipient a blast from the comic strip past. Naperville is also the home of cartoonist Dick Locher, who assisted Chester Gould with the Dick Tracy in the 1950’s and who created the strip from 1983 until 2011. Naperville’s Riverwalk features a ten foot, two ton bronze sculpture of Dick Tracy.

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Food Industry News® June 2015 Page 35Page 30 www.foodindustrynews.com Food Industry News® March 2015

Spare Your BackYou don’t have to dig ditches

or load trucks to experience back pain on the job; all it takes is a quick twist. Workers in all occu-pations can suffer from it, with serious consequences for their health and safety. The first step to protecting yourself is recog-nizing common causes of back strain and injury. The Mayo Clinic website lists these contributors:

n Exertion. Lifting heavy boxes or other objects can put undue stress on your spine, threatening injury.

n Repetition. If your job re-quires repeated bending, lifting, or other repetitive movements, you could suffer pain and muscle fatigue.

n Poor posture. Slouching in your chair for hours at a time can cause damage to the muscles in your back.

Navigating the World of Online Restaurant Reviewsby Michael S. Ju-lianelle, Quill.com Contributing Writer

When it comes to dining out, everyone’s a critic these days.

With the explosion of crowd-sourcing re-view sites like Yelp, Urban Spoon, Open

Table and more, every Tom, Dick and armchair Gordon Ramsay is free to opine on the quality of service at their local gastropub, the tastiness of the special sauce at the new burger joint, and the freshness of the fish at the gourmet restau-rant that requires a reservation three months in advance.

How can you turn bad reviews into positive experiences, avoid viral meltdowns and know when to respond to the social media peanut gallery? Try these tips.How to Monitor Online Reviews

With all the different review sites out there, it can feel like a full-time job to keep track of the feedback your establishment is getting. To stay on top of your online rep without spread-ing yourself too thin, Leslie Hobbs of the San Francisco, CA-based Reputation.com suggests hiring an external vendor. “It used to be that companies could effectively manage their on-line presence,” she says. “That’s not the case anymore—the sheer amount of data that comes in through social media and online review spac-es makes that impossible.”

Of course, when you’re an entrepreneur run-ning a small establishment, you might not have the budget to outsource. But self-monitoring reviews does have its advantages. Erik Lars My-ers of Mystery Brewing in Hill-sborough, NC, favors the more lo-fi approach, preferring to in-teract with online reviews the same way a typi-cal customer might. “The best way to monitor online reviews is to become a member of the site and just watch your own page as well as others on a regular basis. I prefer looking at it as a user to see how other users are consuming the information and how your reviews look in comparison to other businesses of your type.”

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Godshall’s Quality Meats be-gan as a local butcher shop over 65 years ago. Its spe-cialty meat products rapidly became popular in numerous farmers’ markets through-out the Philadelphia region. Along the way, Godshall’s built new state of the art facilities and acquired Kutz-town Bologna Company and Weaver Meats in Lebanon, Pennsylvania. Their solar en-ergy program includes a fi eld of over 1600 panels offset-

ting 319 tons of CO2 every year. Above is just one of their unique toppings:

First Miscanthus-Sourced Products Introduced at NRA

Sustainable agribusiness leader, Aloterra, and com-postable foodservice ware in-novator, World Centric, are jointly developing and mar-keting a new line of certi� ed compostable foodservice ware made from Miscanthus plant � ber. � e line is designed to displace similar products made from foam and plastic, which create millions of tons of waste in America each year.

� ey are sourced from Mis-canthus Giganteus, a large, pe-rennial grass crop resembling bamboo, which is grown on marginal, non-food producing American farmland. � e line will be 100% manufactured and distributed entirely in the U.S.

� e foodservice ware is as strong as foam and plastic and will be priced to compete ag-gresively against foodservice ware produced in Asia. Aloterra and World Centric will initially produce 55 million 9” plates and six sizes of “clamshell” food take-out containers with ex-panded production planned for 2016. � e companies launched the line on May 16, 2015 at the National Restaurant Association Show in Chicago.

Aloterra’s Miscanthus farming operation occupies 4,000 acres of marginal land – not suitable to grow food crops like corn or soy beans - in Ohio and Pennsyl-vania. � is project is unique as it supports both manufacturing jobs and farmers who are earn-ing income on marginal land that would otherwise be lost to development or go idle. � ere are more than 30 million acres of marginal farmland in the Midwest.

Miscanthus is exceptional because it is more sustainable, economically sound, and en-vironmentally friendly than annual crops and other non-wood � bers. Aloterra and World Centric are the only companies

internationally that are manu-facturing and marketing a food-service ware line made from Miscanthus. Foam packaging has been banned in communi-ties and major cities around the nation including New York, San Francisco and Portland.

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Beware the Powdered Drunk

During the week of March 18th, 2015 the U.S. Alcohol and Tobacco Tax and Trade Bu-reau approved a product that may put restaurants in danger of violating responsible alcohol service while threatening prof-itable liquor sales. Palcohol is a powered alcohol that can be sneaked into bars and restau-rants, making it impossible to control consumption.

� e powdered substance can be smuggled in and added to any non-alcoholic beverage. � is cuts into the pro� tability of a restaurants cocktail menu and puts the restaurant in jeop-ardy of over-serving without even knowing it.

� e Palcohol website at-tempts to address many of the issues a� ecting business opera-tors such as the ease of overuse, the attractiveness to underage drinkers and the � scal loss to liquor vending operations. � ere is much cause for con-cern because the potential for abuse takes control out of the hands of operations even though they are still respon-

sible for the outcome. Palcohol should be available

in the United States this sum-mer. Foodservice operations that serve liquor will want to raise awareness and employ a policy on how to handle pow-dered alcohol if it enters their establishment.

To hear what Palcohol has to say, see their site: http://www.palcohol.com

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Good Stuff Eatery22 S. Wabash Ave., 312-854-3027

Miku Sushi Lounge4514 N. Lincoln Ave

Seven Lions130 S. Michigan Ave., 312-880-0130

Community Tavern4038 N. Milwaukee Ave., 773-283-6080

Furious Spoon1571 N. Milwaukee Ave., 773-687-8445

Taus Authentic1846 W. Division St., 312-561-4500

Intro2300 N. Lincoln Park West, 773-868-0002

Luella’s Southern Kitchen4609 N. Lincoln Ave., 773-961-8196

Taste on Chestnut505 Chestnut St., Winnetka, 847-441-0134

Shake Shack66 E. Ohio St., 312-667-1701

Dove’s Luncheonette1545 N. Damen Ave., 773-645-4060

The Duck Inn2701 S. Eleanor St., 312-724-8811

Momotaro820 W. Lake St., 312-733-4818

Frank Meats Patty3324 N. California Ave., 773-482-1000

Labriola Ristorante & Café535 N. Michigan Ave., 312-955-3100

The Commons ClubVirgin Hotel, 203 N. Wabash Ave., 312-940-4400

...and Their Top 5 Chicago Bars:Booze Box, 823 W. Randolph St. The Brass Monkey, 401 N. Morgan St. The Drifter, 676 N. Orleans St. Lost Lake, 3154 W. Diversey Ave. Two Zero Three, 203 N. Wabash Ave.

Instacart Chicago Expansion

Instacart is expanding its grocery-delivery busi-ness in the Chicago area to more than 6 million residents through a new partnership with Stan-dard Market stores and the addition of service in neighborhoods in the city’s western suburbs. The grocery-delivery company has also ex-panded its partnership with Petco from Boston and San Francisco to 14 metropolitan markets.

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Sriracha, once found only in Thai and Vietnamese restaurantsand groceries, has come into its own as one of the hottest condiments in foodservice. Perfect as a table sauce, it’s also anultra-versatile cooking ingredient and finishing accent thatadds a splash of bright fresh-chili flavor and color to any dish—from Asian to Latin, Mediterranean and mainstream American.

Cooking Ingredient: Use as you would hot sauce, chilies or cayenne to season stir-fries, soups, stews, entrées, appetizers,pizza and grilled foods, during or after cooking. Finishing Sauce: Drizzle on fried foods,sandwiches, eggs, steaks, chicken, seafoodand more as a colorful, spicy garnishing accent.Asian Condiment: Offer Kikkoman SrirachaSauce with popular Asian finger foods, likespring rolls and dumplings, or serve it withAsian noodles and soups, such as pho andramen.Table Sauce: Serve as a tabletop condiment—an alternative to ordinary hot sauce that adds a fiery flavor kick to virtually any cuisine or menu item.Sauces and Dressings: Add to dippingsauces for fries, burgers, wings, shrimp andmore. Or use as a base to create signaturesandwich sauces, spreads and dressings.Signature Cocktails: Add to Bloody Marys,Micheladas and other spicy drinks.

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Green City Market’s 15th Annual Chef BBQ Benefi t

Green City Market will be hosting its 15th annual Chef BBQ Benefit 5 p.m. to 8 p.m. Thursday, July 16 in Lincoln Park, featuring the who’s who of Chicago’s culinary scene.

All dishes served at the BBQ feature items offered from the bounty of the market with nearly 100 chefs and restau-rants creating culinary magic. In addition to food, 50 of the Midwest’s best brewers, dis-tilleries, wineries, and mixolo-gists will feature locally made craft beer, wine, hand-crafted cocktails and non-alcoholic beverages. Advance tickets for the Green City Market Chefs BBQ go on sale opening day, May 2 and will be available through Brown Paper Tickets and at the market on Wednes-days and Saturdays. Check the Green City Market website at http://www.greencitymarket.org. General admission tickets

are $125; individual VIP tick-ets are $250 and VIP tables of 10 are available for $2,500. VIP ticket holders are treated to a special early VIP reception from 4 p.m. to 5 p.m. Guests are encouraged to purchase tickets early as this event has sold out in past years.

“The Chef BBQ is one of the most anticipated events of the summer and a great time to celebrate all of the amazing food and talent this city has to offer,” said Sarah Stegner, co-president of the Green City Market board and chef/partner of Prairie Grass Cafe in North-brook. “The Chef BBQ is very important to the operations of the market. It raises much needed money to support our operations. The market is funded by such donations and grants. We are thankful that it has grown to be one of Chi-cago’s most popular summer events. Our guests get to expe-rience what truly ‘local farm to table’ is while helping to make it all possible.”

DuPage High School Culinary Instructor Receives National Educator Award

Faith Jennetta, in-structor and program coordinator of the

a w a r d -w inn ing h i g h s c h o o l cul inary program at Tech-n o l o g y Center of D u P a g e in Addi-

son, Illinois, has been selected as the first recipient of the Sys-co/CAFÉ Foodservice Educator of the Year for Secondary Educa-tion. A panel of five foodservice educators from around the coun-try selected Jennetta based on submitted letters, endorsements, and documentations.

Jennetta, a Certified Executive Pastry Chef, has been teaching at TCD since 2003, serv-ing the past ten years as coordinator of its Culinary, Pastry Arts & Hospitality Man-agement program. The national award recognizes Jennetta’s commitment to qual-ity education, her students, and to the advancement of the culinary, baking & pastry, and hospital-ity professions.

10 Chicago Area Restaurants - Highest Grossing in U.S.Ten restaurants in the Chicagoland area are among the highest-grossing independent

restaurants in the country according to Restaurant Business Magazine’s list of the Top 100 Independent Restaurants. Among the top Chicago restaurants, the following were chosen: Gibsons Bar & Steakhouse, Joe’s Seafood, Prime Steak & Stone Crab, Bob Chinn’s Crab House, Hugo’s Frog Bar & Fish House, Gibsons Bar & Steakhouse, Harry Caray’s Italian Steakhouse, Shaw’s Crab House, Quartino Ristorante & Wine Bar and Greek Islands. – Adapted from nbcchicago.com

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June 2015 Page 37

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Page 38 www.foodindustrynews.com Food Industry News® June 2015Special thanks to our gift bag and

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Specialty Tea Shop BrewsSpeciality tea shops are opening across the country

serving latte-like beverages made from unique and obscure tea leaves. The drinks are often made with fair trade ingredients and boast nutritious properties which some say are healthier than the average cup of coffee. Many of the shops employ tea “sommeliers” to answer questions from curious customers.

– Adapted from The Wall Street Journal

Tequila Sales Soar

Growth in the tequila sector mirrors a shift in the overall liquor indus-try toward high-quality craft spirits -- a trend that saw U.S. imports of tequi-la increase by 92% since 2002, according to the Distilled Spirits Council of the United States. Con-sumers that have become comfortable with gin and whiskey drinks are now “dabbling” in premium tequilas, said Cincinnati bar manager Jeff Snyder.

– Adapted from The Cincinnati Enquirer

Cutting Edge Awards from the American Culinary Federation (ACF)

Chefs from Illinois and Wisconsin honored for their leadership St. Augustine, Fla., April 30, 2015—Three chefs from the Central Region received Cutting Edge Awards from the American Culinary Federation (ACF) during ChefConnect: Indy, ACF’s Central/Western Re-gional Conference, held April 12-14 at the Indianapolis Marriott Downtown, Indianapolis.

The Cutting Edge Award was presented to the fol-lowing professionals in recognition of their leadership and service to the culinary profession by ACF Central Region Vice President Kyle Richardson, CEC, CCE, AAC.

■ Dina Altieri, CEC, CCE, chef instructor/associate professor, Kendall College, Chicago; ACF Windy City Professional Culinarians Inc.

■ Dwight Evans II, executive chef, Covenant Vil-lage of Northbrook, Northbrook, Illinois; ACF Chicago Chefs of Cuisine Inc.

■ Peter Gebauer, executive chef, Potawatomi Hotel & Casino, Milwaukee; ACF Chefs of Milwaukee Inc.

More than 400 chefs, students and foodservice pro-fessionals attended ChefConnect: Indy, hosted by ACF Greater Indianapolis Chapter. The conference was a part of ACF’s Signature Series, which provides profes-sional development for chefs and culinary students through educational programs, conferences and com-petitions. Learn more about the conference at www.acfchefs.org/ChefConnectIndy, Facebook.com/ACF-Chefs or on Twitter @ACFChefs.

‘The Calling’ from Boulevard Brewing Co.

Boulevard Brewing Company has been crafting top-quality bottle conditioned beers in Kansas City, Missouri since 1989. In recent years some of their most intrigu-ing and well regarded new beers have come from The Smokestack Series; a collection of smaller batch, more experimental styles of beer. The newest release in The Smokestack Series is The Calling IPA- a bright, aromatic, hoppy, and deceptively strong IPA featuring eight differ-ent hop varieties. The brewers at Boulevard call this beer “the IPA they knew they had to brew,” and it is already a fan favorite among Boulevard supporters. Since its Re-lease in March 2015 The Calling has received rave re-views from bloggers and craft beer fans alike, sporting a 99 on RateBeer.com and a 92 on BeerAdvocate.com. This beer is just one of twelve new beers coming from Boule-vard this year as they work towards an ambitious goal of providing beer drinkers in the Midwest and beyond with a wide array of world-class options from their brewery. The Calling is the result of several months of research and experimentation as the brewers worked to create an IPA with a juicy, tropical fruit aroma that really stands out. Mission accomplished. The Calling is now available on draft and in 4-packs throughout greater Chicago. Available from Chicago Beverage Systems. See their ad on page 48 of this issue.

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Chef Profi leJoey BeatoThe Portage & Community Tavern4038 N. Milwaukee Ave.Chicago,IllinoisBirthplace: Park Ridge, ILCurrent Position: Executive Chef / Partner

First Foodservice Job: Rosario’s PizzaFavorite Food: sandwiches - a really good sandwichAwards/Honors: Recently named, “A Chef You Should Know” in Chicago magazine’s May 2015 issue. Community Tavern was also listed as one of Chicago’s Best New Restaurants for 2015.Memorable Customers: Lila Masino - She is a 5-year-old little girl who comes into The Portage and Community Tavern with her parents, Mark and Kelley frequently. She draws me a picture every single time. I have a collection of about 10-12 saved, hanging in my offi ce and on our fridge at home. It’s always a picture of me and her and something else new. She can also crush mussels as good as, if not better than, any adult I know.Worst Part of Job: Lack of sleep. This work is so physically demanding in a lot of ways. I don’t sleep enough, and it can be a strain both physically and mentally at times.Most Humorous Kitchen Mishap: The line at Community Tavern is very narrow, so when my cooks are on the line together and need to

squeeze past one another, it regularly results in some inappropriate touching. It’s pretty humorous, and has become just a funny reality.Favorite Food to prepare: Crudos - raw fi shWhat part of the job gives the most pleasure: Really, I can’t seriously picture myself doing anything else. That’s why I just focus on what I do and I’m happy I get to do what I do and do it well. It’s just...me. If I had to pick one specifi c thing about my job, and what gives me the most pleasure, I’d say seeing cooks hone their skills and get better overall. That’s extremely rewarding.If you couldn’t be a chef, what would you be and why: Again, I don’t think much about ever being anything else. I hated traditional school. I like to be moving and busy, so it’s not surprising that the restaurant industry drew me in. With that said, if I couldn’t just magically make myself be in a different profession for a day or week or something like that, I’d be a TV judge, like Judge Milian. Best advice you ever got was: “Don’t cook scared.”Where do you like to vacation: I don’t get away from the restaurant much, but if I can make time, I’d like to go back to San Francisco and up to wine country, which my wife and I did for our honeymoon. I also wish I could get up to Rhinelander, WI where I have family. It’s really peaceful there. For a culinary trip, I think my fi rst choice at this point would be Vietnam.What do you enjoy most about FIN: It’s just a really great resource for restaurant industry professionals.

june 33-40.indd 40 5/13/15 2:07 PM


ACCOUNTANTS BDO (Formerly SS&G) ..................................... 847-824-4006 Baker Tilly ......................................................... 312-729-8100 ACCOUNTING FIRMS Plante Moran .................................................... 312-207-1040 ADVERTISING Food Industry News.......................................... 847-699-3300 AIR FILTERS-SALES & SERVICE Averus .............................................................. 800-393-8287 Olympia Maintenance ....................................... 708-344-0344 ALARM SYSTEMS Keyth Security Technologies ............................ 847-433-0000 ARCHITECTS Dearborn Architects .......................................... 312-939-3838 Sarfatty Associates ........................................... 847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA....................... Page 36 .. 630-954-1244 ASSOCIATIONS Illinois Restaurant Association ......... Page 40 .. 312-787-4000 ATM MACHINES Meirtran ATM ................................... Page 20 .. 800-382-5737 ATTORNEYS Scharf Banks Marmor ...................... Page 28 .. 312-662-4897 The Jenkins Law Group................... Page 11 ... 312-726-0666 Dregerlaw ......................................................... 312-322-0955 Tabahi Law ....................................................... 847-260-8182 AUCTIONEERS Bob King Auctions ........................... Page 40 .. 847-458-0500 AWARDS Classic Design Awards ..................................... 847-470-0855 AWNINGS & CANOPYS Chesterfi eld Awnings ....................... Page 29 .. 312-666-0400 Universal Awnings & Signs ............................... 773-887-3935 BAKERS-WHOLESALE Eli’s Cheesecakes ........................... Page 17 .. 773-736-3417

Gerhard’s European Desserts ......... Page 11 ... 847-234-0023 Gonnella Baking Co......................... Page 10 .. 312-733-2020 IL Mulino di Valenzano Bakery ........ Page 31 .. 773-934-1625 Zapp’s Dancing Grains .................... Page 04 .. 847-834-0479 JR Dessert Bakery............................................ 773-465-6733 Milano Baking ................................................. 800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist ............ Page 23 .. 815-712-7707 BAKERY EQUIPMENT-NEW & USED Bake Tech ......................................................... 847-357-9303 BAKERY EQUIPMENT-SERVICE & REPAIR Bake Tech ......................................................... 847-357-9303 BAKERY-PRODUCTS Instantwhip Chicago ........................ Page 20 .. 800-933-2500 BAKLAVA Libanais Sweets ............................................... 847-329-5060 BANKING Ridgestone Bank .............................................. 847-805-9520 BANNERS Universal Awnings & Signs ............................... 773-887-3935 BANNERS & POSTERS Accurate Printing .............................................. 708-824-0058 BAR & NIGHTCLUB SECURITY Extrity LLC ........................................................ 773-501-3203 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002.................. 847-705-6619 BAR STOOLS Chicago Booth ................................. Page 14 .. 773-378-8400 Richardson Seating-Fse. Division .................... 312-829-4040 Waco Manufacturing ......................................... 312-733-0054 BAR SUPPLIES Ramar Supply Co ............................ Page 08 .. 708-233-0808 BASSET TRAINER CERTIFICATION CPB Consulting ................................................ 877-884-0277 BATCH FREEZERS Kool Technologies ........................... Page 35 .. 630-483-2256

BEEF New S B L INC ................................ Page 34 .. 773-376-8280 BEER DISTRIBUTORS Chicago Beverage Systems ............ Page 33 .. 773-826-4100 Louis Glunz Beer ............................. Page 20 .. 847-676-9500 BENEFITS-EMPLOYEE Benefi tMall ........................................................ 630-320-1417 BEVERAGES Lifestyle Beverages .......................................... 630-941-7000 BLOODY MARY MIX SuckerPunch Gourmet .................... Page 02 .. 312-560-2215 BOOTHS Chicago Booth ................................. Page 14 .. 773-378-8400 Waco Manufacturing ......................................... 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ................................. Page 14 .. 773-378-8400 BREAD & ROLLS Gonnella Baking Co......................... Page 10 .. 312-733-2020 IL Mulino di Valenzano Bakery ........ Page 31 .. 773-934-1625 Zapp’s Dancing Grains .................... Page 04 .. 847-834-0479 BURGLAR ALARM SYSTEMS Keyth Security Technologies ............................ 847-433-0000 BURRITO’S-GOURMET Mame’s Burrito’s .............................. Page 15 .. 303-722-7222 BUTTER-CLARIFIED Danish Maid Butter Co .................... Page 31 .. 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co .................... Page 31 .. 773-731-8787 CABLE TV-SALES & INSTALLATION All Internet Now ................................................ 312-335-9495 Prime Time Sports ............................................ 847-637-3500 CAMERA & VIDEO SYSTEMS Keyth Security Technologies ............................ 847-433-0000 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care .................... Page 35 .. 847-827-1188

CASH & CARRY OUTLETS GFS Marketplace.............................................. 800-968-6361 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ....................... 847-675-6066 CATERING-VEHICLES DCI Central ...................................... Page 10 .. 800-468-7478 CHAIRS-COMMERCIAL Chicago Booth ................................. Page 14 .. 773-378-8400 Clear Chair Store .............................................. 773-253-4883 John Manson & Associates .............................. 773-278-8260 Richardson Seating-Fse. Division .................... 312-829-4040 Waco Manufacturing ......................................... 312-733-0054 CHARCOAL Charcoal Supply Company ............................... 312-642-5538 CHEESE-WHOLESALE Wiscon Corporation .......................................... 708-450-0074 CHEESECAKES Eli’s Cheesecakes ........................... Page 17 .. 773-736-3417 CHEMICALS Lee’s Chemical Solutions ................................. 844-550-5337 CHICKEN-PROGRAMS FSI/Foodservice Solutions................................ 847-719-6088 CHILI Captain Ken’s Foods ....................... Page 14 .. 800-510-3811 CHORIZO Quay Corp ....................................... Page 11 ... 847-676-4233 CIGARS Pacifi c Cigar Company .................... Page 40 .. 630-972-1189 CLASSIFIED ADVERTISING Food Industry News.......................................... 847-699-3300 CLEANING PRODUCTS SuperClean....................................................... 847-361-0289 CO-PACKERS T F Processors ................................ Page 39 .. 847-709-2600 COFFEE Farmer Brothers Coffee .................................... 312-437-1818

DIRECTORY

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Page 42 TO PLACE CLASSIFIEDS, CALL 847-699-3300 Food Industry News® June 2015

COFFEE & TEA Chicago Coffees & Teas ................................... 773-252-7000 COFFEE HOUSE PRODUCTS Chicago Coffees & Teas ................................... 773-252-7000 COFFEE ROASTERS Tec Foods ........................................ Page 34 .. 773-638-5310 COFFEE-GOURMET & SPECIALTY Chicago Coffees & Teas ................................... 773-252-7000 COLD STORAGE Perishable Distribution Solutions ...................... 888-491-1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products ........................................ 800-767-5352 CONSTRUCTION-RESTAURANTS Chicago Builders & Contractors ...... Page 29 .. 773-529-6000 CONSULTING & DESIGN A D E Foodservice Equipment.......................... 630-628-0811 CORNED BEEF-FRESH EX-Cel Corned Beef ......................................... 312-666-2535 Vienna Beef ...................................................... 773-278-7800 CORPORATE GIFTS Vienna Beef ...................................................... 773-278-7800 CUSTOM PLASTIC CUPS J & C Enterprises.............................................. 708-476-5523 DAIRY-PRODUCTS Instantwhip Chicago ........................ Page 20 .. 800-933-2500 Quay Corp ....................................... Page 11 ... 847-676-4233 DECOR & DESIGN Zap Props ........................................ Page 28 .. 773-376-2278 DELIVERY-VEHICLES DCI Central ...................................... Page 10 .. 800-468-7478 DESSERTS Algelato Chicago ............................. Page 04 .. 847-455-5355 Gerhard’s European Desserts ......... Page 11 ... 847-234-0023 DIRECT MAIL PROGRAMS Food Industry News.......................................... 847-699-3300 DIRECTV BKS Enterprises ................................................847-352-1118 Prime Time Sports ............................................ 847-637-3500 DISHWASHER-LEASING & RENTAL Cintas Corporation............................................ 630-543-3666 Lee’s Chemical Solutions ................................. 844-550-5337 DISTRIBUTOR SALES REPS Jeff Goworowski ................................................312-738-1111 DUCT CLEANING Enviromatic Corp of America ........... Page 18 .. 847-729-8000 Averus .............................................................. 800-393-8287 Olympia Maintenance ....................................... 708-344-0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical ........ Page 15 .. 847-381-0448 ENERGY BROKER (ELECTRIC & GAS) LessThanComEd.com ...................................... 847-846-9823 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS ...................................... Page 37 .. 770-883-7441 ETHNIC FOODS Kikkoman Sales USA....................... Page 36 .. 630-954-1244 EXHAUST FAN REPAIR Hoods Chicago ................................ Page 31 .. 773-552-9200 FACILITY MAINTENANCE CLM Midwest ................................... Page 16 .. 708-456-7777 FAUCETS Faucet Shoppe The ......................... Page 03 .. 773-478-3890 FILTERS-EXHAUST SYSTEMS Averus .............................................................. 800-393-8287 Olympia Maintenance ....................................... 708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection ........................................ 630-761-3168 FIRE SUPRESSION SYSTEMS Averus .............................................................. 800-393-8287 Foster & Son Fire Extinguishers ....................... 708-233-9505 Fox Valley Fire & Safety ................................... 847-695-5990 FIRE-ALARM SYSTEMS Keyth Security Technologies ............................ 847-433-0000 FIRE-EXTINGUISHERS Averus .............................................................. 800-393-8287 Foster & Son Fire Extinguishers ....................... 708-233-9505 Henrichsen Fire & Safety Equip ....................... 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affi rmed Medical Service .................................. 847-322-9185 FLOOR MAINTENANCE Sexton Complete Care .................... Page 35 .. 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 06 .. 312-421-6100 Devanco Foods ............................... Page 05 .. 847-228-7070 Tec Foods Inc .................................. Page 34 .. 773-638-5310 Anichini Brothers .............................................. 312-644-8004 Artisan Specialty Foods .................................... 708-762-5238 Kingdom Farms ................................................ 312-226-4456 Kronos Foods ................................................... 800-621-0099 Market Produce ................................................ 312-666-3106 FOOD EQUIPMENT Bob King Auctions ........................... Page 40 .. 847-458-0500 Gold Medal Products ........................................ 800-767-5352 FOOD PRODUCTS Mame’s Burrito’s .............................. Page 15 .. 303-722-7222 Tec Foods Inc .................................. Page 34 .. 773-638-5310 GFS Marketplace.............................................. 800-968-6361 Grecian Delight ................................................. 847-364-1010 Riverside Foods................................................ 800-678-4511 Soupbase.com.................................................. 216-381-9916 FOOD PRODUCTS-PREPARED Captain Ken’s Foods ....................... Page 14 .. 800-510-3811 FOOD SAFETY TRAINING Northland Laboratories ..................................... 800-261-7465 FOOD-DISTRIBUTION SOFTWARE TopshelfDS ...................................... Page 37 .. 770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS ...................................... Page 37 .. 770-883-7441 FOODSERVICE EQUIPMENT Leach Food Equipment Dist ............ Page 23 .. 815-712-7707 March Quality Used & New Equip ... Page 15 .. 800-210-5895 Zepole Restaurant Supply ............... Page 12 .. 630-783-1239 Losurdo Inc ....................................................... 630-833-2828 Thunderbird Food Machinery ........................... 866-451-1668 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ................... Page 16 .. 888-908-5600 Mackay Heating & Mechanical ........ Page 15 .. 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 16 .. 888-908-5600 Cobblestone Ovens .......................................... 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co ............................ Page 08 .. 708-233-0808 GFS Marketplace.............................................. 800-968-6361 FREEZER & REF TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries ......................................847-350-9774 FREEZERS-ALL TYPES Custom Cooler & Freezer ................ Page 08 .. 630-879-3131 FRYERS FSI/Foodservice Solutions................................ 847-719-6088 FURNITURE-COMMERCIAL Richardson Seating-Fse. Division .................... 312-829-4040 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware ........................ 708-641-7007 GELATO Algelato Chicago ............................. Page 04 .. 847-455-5355 Palazzolo’s Artisan Dairy ................. Page 22 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ........................... Page 35 .. 630-483-2256 Palazzolo’s Artisan Dairy ................. Page 22 800-4GE-LATO GIARDINERA V Formusa Company........................................ 312-421-0485 GIARDINIERA E Formella & Sons............................................ 630-873-3208 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical ........ Page 15 .. 847-381-0448 GOURMET-FOOD PRODUCTS Artisan Specialty Foods .................................... 708-762-5238 Market Produce ................................................ 312-666-3106 Viola Imports ..................................................... 847-690-0790 GREASE REMOVAL SERVICE Hopkins Grease Company ............................... 877-404-7327 Kaluzny Bros Inc............................................... 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental ....................... Page 36 .. 888-551-1998 Hopkins Grease Company ............................... 877-404-7327 Kaluzny Bros Inc............................................... 815-744-1453

GREASE-EXHAUST CLEANING Enviromatic Corp of America ........... Page 18 .. 847-729-8000 Averus .............................................................. 800-393-8287 Olympia Maintenance ....................................... 708-344-0344 GREEK FOOD PRODUCTS Kronos Foods ................................................... 800-621-0099 Olympia Foods ................................................. 773-735-2250 GYROS Devanco Foods ............................... Page 05 .. 847-228-7070 Kronos Foods ................................................... 800-621-0099 Olympia Foods ................................................. 773-735-2250 H/R-HUMAN RESOURCE SERVICES Benefi tMall ........................................................ 630-320-1417 HAMBURGER PATTY MANUFACTURER Devanco Foods ............................... Page 05 .. 847-228-7070 HAMBURGERS -FRESH & FROZEN Allen Brothers 1893 ......................... Page 03 .. 773-890-5100 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical ........ Page 15 .. 847-381-0448 Mechanical 24 .................................................. 847-987-9738 HOOD & EXHAUST-CLEANING Enviromatic Corp of America ........... Page 18 .. 847-729-8000 Automated Cleaning (Foster & Son).......................................708-233-9505 Averus .............................................................. 800-393-8287 Olympia Maintenance ....................................... 708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co............................... 312-666-5222 HOOD SYSTEMS-FIRE Hoods Chicago ................................ Page 31 .. 773-552-9200 Averus .............................................................. 800-393-8287 Henrichsen Fire & Safety Equip ....................... 800-373-9714 HOT DOGS Crawford Sausage ............................................ 773-277-3095 Red Hot Chicago .............................................. 800-249-5226 Vienna Beef ...................................................... 773-278-7800 ICE CREAM Algelato Chicago ............................. Page 04 .. 847-455-5355 Chocolate Shoppe Ice Cream ......... Page 14 .. 608-221-8640 Fox Valley Farms ............................. Page 34 .. 630-231-3005 Homer’s Gourmet Ice Cream .......... Page 29 .. 847-251-0477 Instantwhip Chicago ........................ Page 20 .. 800-933-2500 Palazzolo’s Artisan Dairy ................. Page 22 800-4GE-LATO Nestle Ice Cream Company ............................. 800-531-2663 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ........................... Page 35 .. 630-483-2256 ICE MACHINE REPAIR & SANITIZING Major Appliance Service ................................... 708-447-4100 ICE MACHINES Apex Beverage Company................ Page 27 877-901-APEX ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service..................... Page 19 .. 312-733-3900 Mechanical 24 .................................................. 847-987-9738 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical ........ Page 15 .. 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ........................... 708-366-3333 INSURANCE Heil & Kay Insurance Agency .......... Page 22 .. 847-259-1421 Jos Cacciatore & Company ............. Page 19 .. 312-259-8200 Northern Illinois Insurance ............... Page 21 .. 815-226-9353 Society Insurance ............................ Page 02 .. 888-576-2438 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 The Horton Group............................................. 312-917-8610 INSURANCE SERVICES Northern Illinois Insurance ............... Page 21 .. 815-226-9353 Clermont Specialty Managers .......................... 800-504-7012 Farmers Insurance-Mark Holihan ..................... 847-823-6800 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ............. Page 37 .. 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ........................................... 847-920-1100 INTERNET ACCESS All Internet Now ................................................ 312-335-9495 INTERNET ADVERTISING Food Industry News.......................................... 847-699-3300 INVENTORY CONTROL Sculpture Hospitality ......................................... 773-454-1300 ITALIAN BEEF Authentic Brands ............................. Page 13 .. 708-749-5430

Bari Beef .......................................... Page 30 .. 847-305-0056 Devanco Foods ............................... Page 05 .. 847-228-7070 Serrelli’s Foods ................................ Page 23 .877-385-BEEF Red Hot Chicago .............................................. 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons............................................ 630-873-3208 ITALIAN SAUSAGE Devanco Foods ............................... Page 05 .. 847-228-7070 Anichini Brothers .............................................. 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co ............................ Page 08 .. 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA....................... Page 36 .. 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest ................................................. 800-921-9151 KID’S ACTIVITIES WikkiStix .......................................... Page 04 .. 800-869-4554 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ........... Page 18 .. 847-729-8000 Averus .............................................................. 800-393-8287 Olympia Maintenance ....................................... 708-344-0344 KNIFE-SHARPENING SERVICE Cozzini Inc ........................................................ 888-846-7785 Maestranzi Brothers ......................................... 708-867-7323 LAMB-WHOLESALE Allen Brothers 1893 ......................... Page 03 .. 773-890-5100 LANDSCAPING CLM Midwest ................................... Page 16 .. 708-456-7777 LAW FIRMS Dregerlaw ......................................................... 312-322-0955 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ........................................ 773-254-6100 Mickey’s Linen .................................................. 773-545-7211 Party Linens by DeNormandie.......................... 773-731-9281 Valley Linen Supply .......................................... 630-897-4474 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ............... Page 21 .. 815-226-9353 LIQUOR-WHOLESALE Peerless Liquors ............................................... 773-378-3908 LOCKSMITH & SAFES Keyth Security Technologies ............................ 847-433-0000 LOGISTICS COMPANIES Perishable Distribution Solutions ...................... 888-491-1641 MAILING LISTS Foodservice Database Company .... Page 20 .. 773-745-9400 MANUFACTURERS REPRESENTATIVES Pro Line Distribution ......................................... 630-495-9896 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest ................................................. 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .................. 800-382-2266 MEAT-WHOLESALE Allen Brothers 1893 ......................... Page 03 .. 773-890-5100 Devanco Foods ............................... Page 05 .. 847-228-7070 Anichini Brothers .............................................. 312-644-8004 Buedel Fine Meats & Provisions....................... 708-496-3500 Kingdom Farms ................................................ 312-226-4456 R Whittingham & Son Meats ............................ 708-371-1650 MEATBALLS Bari Beef .......................................... Page 30 .. 847-305-0056 MEDICAL SUPPLIES Affi rmed Medical Service .................................. 847-322-9185 MENUS-CUSTOM PRINTED Accurate Printing .............................................. 708-824-0058 MICRO BEERS Chicago Beverage Systems ............ Page 33 .. 773-826-4100 MILK Instantwhip Chicago ........................ Page 20 .. 800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002.................. 847-705-6619 NACHO-EQUIPMENT & SUPPLIES Gold Medal Products ........................................ 800-767-5352 NAME-PLATES & TAGS Classic Design Awards ..................................... 847-470-0855 OIL & SHORTENING Columbus Vegetable Oils ................ Page 09 .. 773-265-6500 OIL FILTRATION DEVICES Vito AG ............................................................. 847-859-0398 OILS & FATS-COOKING Columbus Vegetable Oils ................ Page 09 .. 773-265-6500 OILS & VINEGAR Pastorelli Foods .............................................800-SOS-AUCY

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OILS-COOKING/BULK Columbus Vegetable Oils ................ Page 09 .. 773-265-6500 Salad Oils International Corp............................ 773-261-0500 OLIVE OILS Columbus Vegetable Oils ................ Page 09 .. 773-265-6500 Salad Oils international Corp ............................ 773-261-0500 ORGANIC FOODS Pastorelli Foods .............................................800-SOS-AUCY OUTDOOR FURNITURE John Manson & Associates .............................. 773-278-8260 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical ........ Page 15 .. 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .......................................... 847-635-0172 PACKAGING Sunshine Supply Company ............. Page 22 .. 773-927-2828 PAINTING & HANDYMAN SERVICES Schubert Painting ............................................. 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc .................................. Page 34 .. 773-638-5310 PAPER-PRODUCTS Ramar Supply Co ............................ Page 08 .. 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co ............................ Page 08 .. 708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta.......................... 773-745-5888 PASTA-GLUTEN FREE Leo’s Gluten-Free ............................................. 847-233-9211 PASTRIES-WHOLESALE Gerhard’s European Desserts ......... Page 11 ... 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 24 .. 630-366-2600 Benefi tMall ........................................................ 630-320-1417 PEANUTS Mellos Snacks ................................. Page 35 .. 773-772-8911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services........................... Page 18 .. 800-332-7805 Presto X Pest Control ....................................... 888-627-5772 PHONE & VOIP SERVICES All Internet Now ................................................ 312-335-9495 PHONE SYSTEMS Keyth Security Technologies ............................ 847-433-0000 PICKLES SuckerPunch Gourmet .................... Page 02 .. 312-560-2215 PICKLES & RELISH Vienna Beef ...................................................... 773-278-7800 PIZZA OVEN RENTAL Chicago’s Own Mobile Pizza Co ...................... 708-305-0236 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers .............................................. 312-644-8004 PLAQUES Classic Design Awards ..................................... 847-470-0855 PLUMBING SERVICES Drip Drop Plumbing .......................................... 630-412-1179 PLUMBING SUPPLIES Faucet Shoppe The ......................... Page 03 .. 773-478-3890 POINT OF SALE SUPPLIES Western Business Systems ............. Page 35 .. 773-878-7200 Schmaus Cash Register & POS ....................... 847-675-6066 POINT OF SALE SYSTEMS Western Business Systems ............. Page 35 .. 773-878-7200 Alpha POS Services ......................................... 630-690-2870 Retail Control Solutions .................................... 630-521-9900 Schmaus Cash Register & POS ....................... 847-675-6066 POLISH SAUSAGE Harczak Sausage Company ............................. 773-631-8400 POPCORN Mellos Snacks ................................. Page 35 .. 773-772-8911 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products ........................................ 800-767-5352 POULTRY Kingdom Farms ................................................ 312-226-4456 POULTRY-FRESH New S B L INC ................................ Page 34 .. 773-376-8280 PRESSURE WASHING Olympia Maintenance ....................................... 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing .............................................. 708-824-0058

PRIVATE LABEL FOOD MANUFACTURERS T F Processors ................................ Page 39 .. 847-709-2600 PRODUCE DISTRIBUTORS Premier Produce............................................... 847-678-0780 PRODUCE-WHOLESALE Market Produce ................................................ 312-666-3106 PUBLISHING Food Industry News.......................................... 847-699-3300 RE-UPHOLSTERY Chicago Booth ................................. Page 14 .. 773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries ......................................847-350-9774 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ................... Page 16 .. 888-908-5600 Lee’s Foodservice Parts & Repair ... Page 26 .. 800-728-1102 Mackay Heating & Mechanical ........ Page 15 .. 847-381-0448 Accu-Tech ......................................................... 847-658-8440 Mechanical 24 .................................................. 847-987-9738 REFRIGERATION EQUIPMENT Pro Line Distribution ......................................... 630-495-9896 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ................ Page 08 .. 630-879-3131 RESTAURANT EQUIPMENT FSI/Foodservice Solutions................................ 847-719-6088 Losurdo Inc ....................................................... 630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES C & R Restaurant Service ............... Page 27 .. 312-850-1818 Custom Cooler & Freezer ................ Page 08 .. 630-879-3131 Gatorchef.com ................................. Page 24 888-94G-ATOR Olympic Store Fixtures .................... Page 39 .. 773-585-3755 Ramar Supply Co ............................ Page 08 .. 708-233-0808 Zepole Restaurant Supply ............... Page 12 .. 630-783-1239 Berkel Midwest ................................................. 800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ................... Page 16 .. 888-908-5600 Lee’s Foodservice Parts & Repair ... Page 26 .. 800-728-1102 Mackay Heating & Mechanical ........ Page 15 .. 847-381-0448 Accu-Tech ......................................................... 847-658-8440 Berkel Midwest ................................................. 800-921-9151 Cobblestone Ovens .......................................... 847-635-0172 Hobart Corporation ........................................... 847-631-0070 Major Appliance Service ................................... 708-447-4100 Mechanical 24 .................................................. 847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ........................... Page 40 .. 847-458-0500 March Quality Used & New Equip ... Page 15 .. 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 09 .. 773-265-6500 Tec Foods Inc .................................. Page 34 .. 773-638-5310 SANITATION TRAINING Illinois Restaurant Association ......... Page 40 .. 312-787-4000 Food Industry Training ...................................... 630-690-3818 SATELLITE TV SYSTEMS Prime Time Sports ............................................ 847-637-3500 SAUSAGE Anichini Brothers .............................................. 312-644-8004 Crawford Sausage ............................................ 773-277-3095 Red Hot Chicago .............................................. 800-249-5226 Vienna Beef ...................................................... 773-278-7800 SBA LOANS Ridgestone Bank .............................................. 847-805-9520 SCALES Berkel Midwest ................................................. 800-921-9151 SEATING Clear Chair Store .............................................. 773-253-4883 Waco Manufacturing ......................................... 312-733-0054 SEATING REPAIRS Express Seating .............................. Page 24 .. 630-985-7797 SECURITY CAMERA SYSTEMS Keyth Security Technologies ............................ 847-433-0000

SECURITY PROFESSIONALS Extrity LLC ........................................................ 773-501-3203 SECURITY SYSTEMS Keyth Security Technologies ............................ 847-433-0000 SEMINARS-FOOD SAFETY Northland Laboratories ..................................... 800-261-7465 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ....................... Page 36 .. 888-551-1998 SHEET METAL FABRICATION C & R Restaurant Service ............... Page 27 .. 312-850-1818 SHIPPING SERVICES Perishable Distribution Solutions ...................... 888-491-1641 SHORTENING Columbus Vegetable Oils ................ Page 09 .. 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics .......................... Page 25 .. 888-774-6270 SIGNS Spell Brite Signs .............................. Page 48 .. 312-952-0612 SILVERWARE & DINNERWARE John Manson & Associates .............................. 773-278-8260 SLICERS-SALES & SERVICE Berkel Midwest ................................................. 800-921-9151 Maestranzi Brothers ......................................... 708-867-7323 SNOW-PLOWING CLM Midwest ................................... Page 16 .. 708-456-7777 SOAPS & DETERGENTS Lee’s Chemical Solutions ................................. 844-550-5337 SOCIAL MEDIA SERVICES Stick Out Social ............................... Page 39 .. 312-655-9999 SOFT DRINKS PepsiAmericas.................................................. 773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ........................... Page 35 .. 630-483-2256 SOFTWARE-FOODSERVICE Culinary Software Services ............. Page 29 .. 800-447-1466 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS ...................................... Page 37 .. 770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS ...................................... Page 37 .. 770-883-7441 SOUP BASES Soupbase.com.................................................. 216-381-9916 SOUPS Vienna Beef ...................................................... 773-278-7800 SPA King Spa & Sauna ............................................ 847-972-2540 SPECIALTY FOODS GraceKennedy Foods....................................... 305-884-1100 SPICE BLENDS Famar Flavors ................................. Page 21 .. 708-926-2951 STAINLESS STEEL EQUIPMENT & REPAIR C & R Restaurant Service ............... Page 27 .. 312-850-1818 STEAKS-PORTION CONTROLLED Allen Brothers 1893 ......................... Page 03 .. 773-890-5100 STEAM CLEANING Olympia Maintenance ....................................... 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist ............ Page 23 .. 815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest ................................................. 800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery .................................. 847-593-5957 TABLES-ALL TYPES Chicago Booth ................................. Page 14 .. 773-378-8400 John Manson & Associates .............................. 773-278-8260 Waco Manufacturing ......................................... 312-733-0054 TAMALES Supreme Frozen Products................................ 773-622-3777 TEA-ORGANIC WHITE Dewdrop Tea .................................................... 630-335-7806 TOFU PRODUCTS-ALL TYPES Phoenix Tofu .................................... Page 20 .. 773-784-2503 TOMATO PRODUCTS Neil Jones Food Company ............................... 800-543-4356 Pastorelli Foods .............................................800-SOS-AUCY TRADE PUBLICATIONS Food Industry News.......................................... 847-699-3300 TRUCK GRAPHICS American Graphics .......................... Page 25 .. 888-774-6270 TRUCK-REFRIGERATED DCI Central ...................................... Page 10 .. 800-468-7478 TRUCK-SALES & SERVICE DCI Central ...................................... Page 10 .. 800-468-7478 Mercedes Benz of Chicago .............................. 312-628-4101

TRUCK-SALES NEW & USED D & S Truck Center.......................... Page 25 .. 708-352-5551 M & K Truck Centers ....................... Page 23 .. 708-638-5827 TV SALES, SERVICE & INSTALLATION BKS Enterprises ................................................847-352-1118 Prime Time Sports ............................................ 847-637-3500 UNIFORMS-ALL TYPES Valley Linen Supply .......................................... 630-897-4474 Zee’s Apparel .................................................... 773-699-1300 UPHOLSTERY CLEANING Sexton Complete Care .................... Page 35 .. 847-827-1188 VALET PARKING SERVICES Start Parking Company .....................................847-366-2111 VEAL Allen Brothers 1893 ......................... Page 03 .. 773-890-5100 VEGAN & VEGETARIAN FOOD PRODUCTS Long Grove Specialty Foods ............................ 847-574-7865 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ........... Page 18 .. 847-729-8000 Averus .............................................................. 800-393-8287 Olympia Maintenance ....................................... 708-344-0344 VERTICAL BROILERS XL Manufacturing ............................................. 773-271-8900 VIDEO SURVEILLANCE SYSTEMS Keyth Security Technologies ............................ 847-433-0000 WALK IN COOLER, MOBILE, RENTAL/LEASING Black Star Kitchens & Commissaries ......................................847-350-9774 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical ........ Page 15 .. 847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ................ Page 08 .. 630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions ................................. 844-550-5337 WATER JETTING Drip Drop Plumbing .......................................... 630-412-1179 WEBSITE DESIGN Americaneagle.com ......................... Page 41 .. 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ...... Page 21 .. 630-930-9516 WHIPPED CREAM Instantwhip Chicago ........................ Page 20 .. 800-933-2500 WILD GAME Allen Brothers 1893 ......................... Page 03 .. 773-890-5100 WINE PRESERVATION/DISPENSING SYSTEMS ABetter Pour ...................................................855-300-POUR WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care .................... Page 35 .. 847-827-1188 WORKERS COMP INSURANCE Northern Illinois Insurance ............... Page 21 .. 815-226-9353 Farmers Insurance-Mark Holihan ..................... 847-823-6800 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ........................... Page 35 .. 630-483-2256

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june 41-48.indd 43 5/12/15 1:39 PM


MEMBER: CRBA

MEMBER: CRBA

MEMBER: CRBA MEMBER: CRBA

24 HOUR VOICEMAILEmail—[email protected]

CHICAGOLAND’S BEST LOCATIONS FOR SALEOnly From Nick Di Brizzi 888-317-7721

We have bank owned foreclosures; commercial and residential. For more Confi dential Listings, Call Today! 1-888-317-7721. Se Habla Español.

JOLIET - WILL COUNTY2301 W. Jefferson, U.S. Route 52, Hard corner stoplight intersection. National Tenant Location. Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot. PRICE REDUCTION! Available for sale or lease.

NEW - BERWYN5,000 SF turn-key restaurantAmple parkingLocated on Cermak RoadReal Estate Fixtures & Equipment:$399,000

NORTHWEST SUBURBS - O’HARENational Tenant Location Free standing restaurant 3,500 SF with drive-thru, POS systems, walk in coolers, etc on 1 acre lot. Selling Real Estate Fixtures and Equipment $279,000 Bank Owned.SOUTHWEST SUBURBS - MOKENAIconic 11,000 SF sports bar Established for 10 years with plenty of parkingCompletely remodeled 3 years ago. Real $$$ Maker. Owner retiring. Selling business only.Call for more information.

MONTCLARE - BELMONT & HARLEMBar with 2 am tavern licenseLot size: 128’x25’ or 3,300 SFBuilding: 1,800 SF; seats 50Established for 40 yearsReal $$$ MakerFor Real Estate & Business: $349,500

NEW - COOK CO. NW SUBURBSPizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964. Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly confi dential, must sign confi dentiality agreement and have proof of funds.

WILL COUNTY - BOLINGBROOKMajor IntersectionFree standing fast food restaurant w/ drive-thru on outlot of major shopping center. Build-ing size: 1,824 SF, seats 30 plus 20 outdoor patio; Lot size: 17,500 SF; parks 15. Available For Sale.

LISLE - DUPAGE COUNTY 1650 Maple Avenue Free standing 3,834 SF retail building on 39,688 SF lot.Available For Sale

NEW - SOUTHWEST SUBURBS - TINLEY PARKTurn key1,500 SF 50’s diner style, brand newTurn key, fully equipped restaurantCan be used as a breakfast/lunch concept or any fast food concept.

BENSENVILLE ON IRVING PARK ROADNational Tenant LocationCorner, turn key free standing fast food rest. with drive-thru. Presently operating as Brown’s Chicken & Pasta. Site was approved for a Popeye’s Chicken. 2,100 SF bldg., seats 40 on 97.47x150,

14,620 SF lot. For Sale: $450,000. Real Estate taxes: $6.29 per SF

NE SUBURBS, NORTH SHORE, EVANSTON BY NORTHWESTERN UNIVERSITYTurn key 1,500 SF fi ne dining restaurant Rent $2,800 per month, Gross LeaseBusiness only $79,500

OAK BROOK- DUPAGE COUNTYFree standing turn key 9,000+/- restaurant-bar-banquet on 1.2 acresFor Sale/For Lease. Highly confi dential-qualifi ed operators only!

NEW: SOUTHWEST SUBURBSOak Forest (147th & Central) Turn-key 1,250 SF Carryout/Delivery restaurantBuild out as pizzeria with black iron or any other food concept. Located in strip center next to 7-Eleven. $1,700 a month gross lease

SOUTHWEST SUBURBS-WILL COUNTYTurn-key, successful family owned established 30 years. Owner retiring-free standing 2,100 SF bldg. seats 34 inside & 20 outside.39,063 SF lot parks 40 on busy four lane road. Token operated

batting cages/Real $$$ maker. For Real Estate and business $550,000.

SOUTHWEST SUBURBS, KANKAKEE On famous Route 17 on 5 Acres of Land Free standing 4,000 +/- SF turn key restaurant-bar-lounge. Best ribs and pizza in the areaEstablished for 20 years. Real $$$ Maker. Owner retiring. Selling Real Estate & Business. Call for more information.

THE TROLLEY BARN24216 W. Lockport St., Plainfield

For LeaseRedeveloped Retail CenterFantastic opportunity to be in on from thebeginning of the redevelopment of thehistoric Trolley Barn. Located in the heartof one of the most charming towns in Illinois,ownership is offering space for lease from4,000 sf to 12,925 sf. Ideal location fora brew pub or any type restaurant thatwould benefit from a unique, thrivingdowntown location. Great visibility, easyaccess and on-site parking.$20.00/sf

For More Information Contact:

Keith Conroy815-347-2756

[email protected]

HONIG-BELL

www.cbchonigbell.com

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FIN ad Trolley Barn.ai 3/10/2015 10:26:54 AM

SHERIDAN145 N. Bushnell St.

For SaleTavern / BarGreat neighborhood tavern with regularcustomer base generating good incomestream. Features pool table, dart boards,shuffleboard and more! Recent poker/slotmachines add revenue. NEW outdoor beergarden. A kitchen can be added to increaserevenue even more! Seller will finance.Financials available with confidentialityagreement. Showings by appointment only.

$224,900For More Information Contact:

Keith Warpinski 630-602-6153

[email protected]

HONIG-BELL

www.cbchonigbell.com

june 41-48.indd 44 5/12/15 1:39 PM


MEMBER: CRBAMEMBER: CRBA

NEW LISTINGS

Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661

Chicago’s Premier Hospitality Real Estate Brokers

Kudan Group

Reduced

Price!

FEATURED LISTINGSAlbany Park - 4639-41 N. Kedzie Ave. - SemiramisProfitable, popular Lebanese restaurant located near Kedzie Brown line. Owner will train and provide recipes. Separate counter and lounge cater to a stream of takeout regulars.Size: ~2,000 SF Rental Rate: $3,300/Mo. (Gross) Price: $139K (Buss.) Agent: Brian

Ukrainian Village - Business Sale with Lease Assignment Code#1036Profitable restaurant available with private outdoor patio. Multiple opportunities for growth and expansion. Contact agent for full details. Size: ~2,100 SF Rental Rate: $8,600/Mo. (Gross) Price: $250K (Bus.) Agent: Juan Carlos

For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today.

Hyde Park - 5454 S. Shore Dr. - Shoreland Hotel Ballroom Grand ballroom of the architecturally significant and historic Shoreland Hotel. Ideal for a banquet, restaurant or event space. Panoramic view of lakefront with lots of parking. Size: ~7,666 SF (A1: 6,350 SF & A2: 1,326 SF) Rental Rate: Negotiable Agents: Jerrod/NancyOakbrook Terrace - 17W632 Butterfield Rd. - Land Sale, Ground LeaseRetail Pad with all utilities already brought to site. Ideal for fast casual restaurants, banks, coffee shops or many other uses. Two pylon signs (on Butterfield & Summit). Size: ~40,840 SF Rental Rate: $7,000/Mo. (Net) Price: $1.4M (Real Estate) Agent: Brian

Gold Coast - Rarely Available Restaurant For Sale - Code#1035Newly built-out restaurant/bar near Magnificent Mile. Opportunity to expand to lower level. Sidewalk cafe for additional al fresco dining. Complete plans available. Size:~2,500 SF Lease: TBD (Net) Price: $249,000 (Business) Agent: Juan Carlos

Gold Coast - Rarely Available Restaurant For Sale - Code#1035Newly built-out restaurant/bar near Magnificent Mile. Opportunity to expand to lower level. Sidewalk cafe for additional al fresco dining. Complete plans available. Size:~2,500 SF Lease: TBD (Net) Price: $249,000 (Business) Agent: Juan Carlos

Ravenswood - 2434 W. Montrose Ave. - Grand TourRestaurant with split level floor plan for sale. Occupancy 212 inside and 92 outside. 24 beers on tap. Outdoor Patio, Incidental Liquor and Retail Food licenses. Size: ~7,150 SF Rental Rate: $26.85/SF (Net) Price: $249K (Business/Asset) Agent: Jarrett

Loop, South - Restaurant/Bar/Entertainment Venue for Sale Code#1040Grand bow truss restaurant and entertainment venue with parking. Take advantage of mass visitors attending the nearby McCormick Place. Mezzanine for offices & additional rooms. Size: ~6,000 SF Rental Rate: $7,525/Mo. (NNN) Price: $449K (Bus.) Agents: Juan Carlos

Loop, South - Restaurant/Bar/Entertainment Venue for Sale Code#1040Grand bow truss restaurant and entertainment venue with parking. Take advantage of mass visitors attending the nearby McCormick Place. Mezzanine for offices & additional rooms. Size: ~6,000 SF Rental Rate: $7,525/Mo. (NNN) Price: $449K (Bus.) Agents: Juan Carlos

312.575.0480www.kudangroup.com

twitter.com/RestaurantRE

West Town - 1952 W. Chicago Ave. Restaurant/Bar structure available for lease. Two-floor space with existing Architectural Drawings, Floor Plans & Permits. Landlord will contribute to structural-capital improvements.Size: ~6,000 SF Parking: 3 Spaces Rental Rate: $20/SF (Modified Gross) Agent: Jarrett

West Loop - Newly Built-Out Restaurant/Bar Code#367Restaurant/bar with brand new build-out on a highly traveled corner. Open kitchen, bar seating for 10 and a 14’ hood. Easily managed space, perfect for any re-concept. Size: ~2,100 SF Rental Rate: $4,550/Mo. (Net) Price: $375K (Business) Agent: Scott

Rogers Park - 1244 W. Devon/1301 W. Devon/6359 N. Wayne Three retail/restaurant spaces available in new construction, luxury rental apartment buildings within blocks of Loyola University. Expected delivery date of October 2015.Size: 3,300/3,300/5,441 SF (Divisible) Rental Rate: $20/SF Net Agents: Scott/Amber

Rogers Park - 1557 W. Howard St. - Retail/Office/Medical for LeaseClear span space available for lease one block from the Howard Red Line train stop. Full basement, convenient street parking and one parking space in the rear.Size: ~4,000 SF Rental Rate: $15/SF (Modified Gross) Lease Term: Negotiable Agent: Adam

River North - Asset & License Sale with Lease Assignment Code#374 Rare turn-key restaurant opportunity with existing infrastructure. Established for over 12years. Ample dining area with a small bar. Easy re-concept for any restaurant/bar use.Size: ~2,250 SF Rental Rate: Contact Agents Price: $175K (Asset/License) Agents: Scott/Amber

RESTAURANT EXCHANGEEvanston: Sports Bar and Grill. Gross $2.3 million. 6,100 square feet. Best burger and best sandwiches in Evanston. A must see turnkey opportunity. Asking $795K

Palatine/Buffalo Grove: 10,000 square foot restaurant bar for lease. Only $14/foot triple net. Huge second kitchen (catering or commissary) in the basement (rent free). Built just 2 years ago and in pristine condition. Turnkey. Fully equipped. Expand your empire here!

Chicago: Downtown Bar, 4am liquor license. Great lease! Under market rent. Rare commodity.

Call Doug at 312.804.1900

REALPOUL REALTY“Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645THINKING OF BUYING OR SELLING?Please Call (773) 743-2100 or Email [email protected]

Peter J. Poulopoulos, MBA

BAR-TAVERN-RESTAURANT Bar Tavern Restaurant in Chicago’s Jefferson Park Area $695,000 BREAKFAST-LUNCH Free Standing - Business Only (With Property $350,000) $125,000 BREAKFAST-LUNCH Free Standing - Business Only (With Property $795,000) $350,000 DEVELOPMENT SITE 37,500 sq. ft. - Busy Main Street - (25,000 sq. ft. $450K) $790,000 FAST FOOD Fast Food with Possible Drive Thru $125,000 FAST FOOD Free Standing - Corner - Excellent Traffi c Pattern - Since 1964 $130,000 FAST FOOD Established, Respected, Profi table with Same Owner for 30 Years $195,000 FAST FOOD With Property - Free Standing - 34 Years With Same Owners! $255,000 PIZZA With Property - Free Standing - Business Only? Let’s Talk $275,000 PIZZA & PUB With Property - Since 1965! - A Super Deal - Business only $195K $1,495,000 PIZZA or MEXICAN Fully Equipped, Ready to Go; Are You Ready? Just Pay Rent $1 RESTAURANT Excellent Restaurant Since 1969 - Fantastic Possibilities $250,000 RESTAURANT Free Standing Corner -Partnership Challenges $345,000 RESTAURANT With 6 Apartments! - Same Owner 40 Years - (Business $170,000) $650,000 RESTAURANT With Property - Bar - (Business only $345,000) -Short Hours $1,625,000 RESTAURANT GREEK Greek Town - 3-Story with Land Across it - A Very Great Deal! $5,750,000 RESTAURANT ITALIAN With Property - Bar - Profi table - Well Known - Video Poker $995,000 RETAIL STORE(S) 2 Retail Stores Fully Occupied - A Good Investment Deal! $119,000 RETAIL STORE(S) 1 Retail Store - Existing Printing Business is Included for Free! $175,000 SPORTS BAR With Property - Plus Rental - Owner Retiring After 29 Years $329,000 SPORTS BAR Sports Bar With Property - 1.3 Acres - 18,000 Sq. Ft. Strip Mall $995,000 SPORTS BAR With Property -1.5 Acres, An Unbelievable Deal! $1,800,000 SPORTS BAR Restaurant - Bar - Pizza on 3.5 Acres Property - Reputable $2,250,000

Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin

GREAT BUSINESS OPPORTUNITIES, ETC.

Moreover, call us at (773) 743-2100 for:1) Property Management, 2) FREE Market Evaluation of

your business, 3) FREE FARMERSTM insurance quote

june 41-48.indd 45 5/12/15 1:39 PM


OUTSTANDING INVESTMENT OPPORTUNITIES

401 & 403 S. 2nd St., Pekin, IL - IL Rte. 29 Southbound

Dairy Queen - 1,832 SF, 36x14 solarium, full basement, new roof & C/A 2002, new furnace (2000), blacktop parking lot (2011), 14x8

freezer on lot, back alley for trucks.Splash Room Laundromat

1,600 SF, 30 washers / 16 dryers including 4 doubles,

new roof (2008), 10x10 shed.Total parking spaces for both: 25

RICK SIMPSON, BROKER, REALTOR, [email protected]

309.202.8148

Swanson’s Beverly Ritz

Catering and Deli

Thriving business since 1959 complete with full kitchen, walk in coolers, dis-play cases, service stations, seating for 22 plus base-ment storage and 2nd fl oor 2 bedroom apartment. True “Turn Key” Opportunity!

Call Bill Biros or Nancy Hotchkiss for details.

708-422-0011

CHICAGO-ROGERS PARKNeighborhood Tavern on

corner of busy Touhy Ave. Sale of business and

property with 7 stores. Tavern & food license.

R.E., Biz and FF&E $879,995

Jeff Bernard - REIS, Inc.312-464-0100

[email protected]

Thinking of Buying or Selling?Call John Moauro!

Ambassador9999 West 143rd StreetOrland Park, IL 60462

Broker/AppraiserAlways Confi dential

(708) 361-1150Email: [email protected]

Web: www.johngmoauro.com

RESTAURANT W/ BANQUETS• Located in Western burbs. Est. 30 yrs.

6,000 sq. ft. Offered w/ or without property. Seating for approx. 250+ w/ banquet room. Possible seller fi nancing. For sale or lease option.

SOUTH OF THE BORDER• Established 50 years. Mexican restau-

rant. Local chain. Approximately 5,900 sq. ft. Seats up to 300 w/ banquet hall. Business only $199,990 w/ favorable lease. Property available. Call for details.

ASIAN FLARE• Est. over 14 yrs. Seats over 350 w/ banquet room. Facility 11,000 + sq. ft. on 2.2 acres. High volume sales. Very confi dential. Call for details.

SPORTS BARS & PUBS• Famous - 40 yrs. est. - restaurant chain.

Looking to expand business for poten-tial operators. Multiple locations avail-able. High volume. Prices w/ property & business starting at $869K to $1.589K. Very confi dential! Call for details.

JUST LISTED• Sports bar, free standing bldg, 7,000 sq. ft.

plus, located on 2 acres. Great volume. Well-established. Business only. Asking mid 3Ks. Property available.

PANCAKE HOUSES AVAILABLE

• Just listed - 4,000 sq. ft. pancake house, high sales, seating for 140, parking for 50, newly remodeled! Asking upper $300’s. Call for details!

• Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease. Asking $99,000 OBO.

ITALIAN BISTRO• Free standing approx 4,500 sq ft. w/ dining, storage, etc. Newly remodeled. A community favorite. Sales exceed $1M plus. Asking mid $3Ks. Favorable lease. Business only.

BUSINESSOPPORTUNITIES

REST/BAR/BANQUETS• Western burbs. High volume. 6-days a

week operation. 7,000 + sq. ft. with very favorable lease. Sales exceed $2.5M fi rm. Asking $699K. Business only. Confi dential! Call for details.

COMMERCIAL/RESIDENTIAL BUILDINGTavern with Real Estate

Corp. lic. with 4am and public place of amusement licence. Total of 11 units in 3 adj. buildings. 7000 N. Clark area, Rogers Park.

Property is 100x100. All brick. Has driveway and 3 car garage. Tavern is 1,200 sq ft. $1,035,000

• • • • • • • • • • • • • • • • • • • • • • • • • • • • •10,400 sq. ft. warehouse

5 pkg. spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric.600 amp service - 3-phase. Beautiful area / Residential

150 ft. to scenic Chicago River. $1,025,000• • • • • • • • • • • • • • • • • • • • • • • • • • • • •

7 Unit Building3121 N. Cicero. 4 apts. with tavern & food. Liquor license.

Lot 50 x 125. Some fi nancing available. $795,000Call Wesley at 773-671-1273

INVESTORS WANTEDChicago’s Own Mobile Pizza Company, Inc. is expanding.

The fi nest & freshest wood fi re caterers in Chicago. Be part of a great opportunity. We are seeking investors to build a fl eet of mobile pizza ovens and a food truck.

We bring our oven to you. From music festivals, corporate events, golf outings, graduations to weddings.

We are seeking full or partial investment partners. Minimum participation—seeking $45K to $265K.

Call for more information. Ask for Mike. 708-305-0236

Contact Tom Trainatom@eatz-associates.com1-847-651-3834www.eatz-associates.com

Rosati’s Pizzeria – Far SW Subs• 2014 Gross Sales: $489k • Rent $2,489• Price $269k

Beef, Gyro and Pizza – S Subs• Est 30 years• 2014 Gross Sales $687K• Rent $4,867• Price $225k

Auntie Annies Pretzels – WI• Wal-Mart location• Asking $99k

Hot Dog, Beef, Gyros – NW SUBS• Est. 25+ years• Sales $600/day• Asking $58k

Philly Steak Franchise – Mall location • Net Sales $410k • Rent $6,300• Asking $199k

Vietnamese Restaurant – Rockford• Sales $500/day• Rent $3,429• Asking $35k

Pizzeria – Lincoln Park• 2014 sales $620k• Rent $5,600• Asking $175k • Owner Financing with 100k down

Restaurant & Bar – Fully equipped (operating) – South Sub

• 8,500 SQFT• Seats 380• Key $ $100k• Rent $16NNN

Pizza – Elmwood Park area• 2014 Sales $535k• Rent $2,700• Asking $149k

Pizza – Oak Lawn area• 2014 Sales $650k• Rent $4,230• Asking $175k

Hotdog, Beef & Pizza – Far NW Sub• Rent $1,450• Sales $800/Day• Asking $59k

Mexican Fast Casual Franchise - NW Sub – Price Reduced

• 2014 Sales $700k • Rent $8,200• Asking $135k

Franchise Resales• Subways• Cold Stone Creameries• Red Mango• Papa Johns • Moe’s SW Grill• Charley’s Grilled Subs

june 41-48.indd 46 5/12/15 1:39 PM


MEMBER: CRBA

PONTARELLI ASSOCIATESReal Estate Services

Restaurant Brokerage DivisionVince Ferraro

CAFÉ/BISTROOwners wish to retire after 30+ successful years! Intimate dining

room seats 50 plus 30 on the comfortable alfresco patio. Cooks love the fully fi xtured, well designed kitchen.

North Shore with advantageous lease and liquor license. Priced to sell!! BIZ, FF&E @ $169K

FAMILY DINERJust listed! Affl uent NW Chicago. Corner. Stoplight. Parking.

Established 40 years. New remodel. Pristine. Seats 88. GREAT LEASE w/ 3 renewal options for a long term.

BIZ, FF&E @ $149K

FAST FOOD IN OAK PARKStoplight corner in near West suburb. Established 15 years.

Seats 90. Parks 15. Patio. Solid lease. Spotless. BIZ, FF&E @ $150K

ROUND LAKECurrently serving ethnic cuisine, this beautiful café style

restaurant is located in a newer strip mall with plenty of parking. Seats 50+. Buffet lunch with full-service at dinner!

Liquor license! Basically an asset sale. Design and kitchen will suit most concepts. Breakfast and lunch would work here!

Priced below build-out: $59K...Offers!!

DELLS AREATurn-key operation, fully equipped with liquor license. Freestanding building with upper level living quarters. Located on a large, paved lot in booming Plover, Wi.

Loyal local customer base plus tourists!Owner retiring after 28 years! Call for details.

REAL ESTATE, BIZ, FF&E @ $387.5K

SITEFormer “Cugino’s”, 1881 E. Oakton, Des Plaines.

Seated 120. Parks 36. No FF&E.Paved lot, 13,200 sf. Well maintained building, 2,600 sf.

Liquor license available. Fantastic location at Oakton & River!New Price! REAL ESTATE @ $599K

LOOK: $250K w/ REAL ESTATE!Freestanding. Brick. Signalized corner. Signage. Great kitchen. Basement. Seats 136. Parks 56.

7am - 3pm! Profi table! Est. 30 years! Liquor license available. Illness forces sale! Drastic price reduction.

REAL ESTATE, BIZ, FF&E @ $250K!!

CREPERIEThis specialty café has been established for over 4 years and

enjoys an excellent reputation. Located on the main street of an affl uent northwest suburb, it’s a local favorite after church and the show...not to mention it’s varied selections at lunch and dinner!

Low labor, true “turn-key” business @ $59K...OBO!

HOT DOG!MUST SELL! One of the most popular hot dog stands in Chicago!

Pristine condition. Outstanding build-out and equipment package. Compact—quality built for speed. Short hours. Good lease. EZ op. Name established for over ten years.

Lakeview area! Highly confi dential. Price reduced! BIZ, FF&E @ $95K!

WISCONSIN BORDERJust listed! Operating Historic Victorian building on over 2 1/2

beautiful acres. Includes restaurant and banquet hall seating near 200, plus 2 apartments! Established 1991. Owner retiring.

Confi dential. Call for more information.

GREAT FOOD...FAST!Just listed! Located at fantastic signalized intersection in

NW Chicago. Unique menu. Great reviews. Illness forces sale. Confi dential. Call for information. BIZ, FF&E @ $89K.

MORE LISTINGS AVAILABLE–CALL!SELLING? ALWAYS CONFIDENTIAL!

[email protected] 847/778-3571

FOOD INDUSTRY NEWS CLASSIFIED RATES

HOT LEADS REPORT RECENT LIQUOR LICENSE APPLICATIONS

7-Eleven 504 N Halsted St1910 North Milwaukee Operations LLC 1910 N Milwaukee AveAda’s Market & Deli 6165 N Northwest HighwayAMK Kitchen Bar 2+65 W ArmitageArbor 2545 W Diversey AveBegyle Brewing 1800 W Cuyler AveBin 36 Restaurant 161 N Je� erson StBlazin Wings Inc dba Bu� alo Wild Wings 513 W Taylor StCafé Mustache 2313-2315 N MilwaukeeDel Frisco’s Double Eagle Steak House 56 E Oak StDolce 127 W Huron StFarmer Pride Produce Inc. 756 N Western AveFine Food & Liquor 3642 N Ashland AveForno Russo On Randolph 1048 W Randolph StGoddess And � e Baker 33 S WabashHarry’s Café 350 E Superior StJack’s Lounge 12717 S Halsted StLacina Entertainment 2150 S Canal Port AveLincoln Park Food & Liquor 2427 N Clark StMagik Street Tavern 2150 S Canal Port AveMarriott Chicago Medical District 625 S AshlandMasada 2204 N CaliforniaMomma & Jimmy’s Genie Inc dba Tradition 160 N Franklin StNando’s Peri-Peri 949-953 W Randolph StPearl’s Southern Comfort Inc. 5352 N BroadwayPinstripes 435 E Illinois StRacine Food & General Merchandise 5500 S Racine AveSpin 3200-3210 N Halsted St� e Corridor Brewery And Provisions 3443 N Southport Ave� e Geraghty 2520 S Hoyne Ave� e Leavitt Street Tavern LLC 2345 N Leavitt StVenue Logic 2300 S � roop StWest Town Wine & Spirits 252501 W North AveWindy City Snacks Delivery Co 4158 N McVicker, Chicago, 60634; Cruz, JosephYard House 1500 N Clybourn Nando’s Peri-Peri 949-953 W Randolph StPearl’s Southern Comfort Inc. 5352 N BroadwayPinstripes 435 E Illinois StRacine Food & General Merchandise 5500 S Racine AveSpin 3200-3210 N Halsted St� e Corridor Brewery And Provisions 3443 N Southport Ave� e Geraghty 2520 S Hoyne Ave� e Leavitt Street Tavern LLC 2345 N Leavitt StVenue Logic 2300 S � roop StWest Town Wine & Spirits 252501 W North AveWindy City Snacks Delivery Co 4158 N McVicker, Chicago, 60634; Cruz, JosephYard House 1500 N Clybourn

HOT LEADS

REPORT is published

monthly;$375 for

Non-Advertisers, Free to Our Advertisers. To Subscribe: 847-699-3300

2” x 2” _________________ $50 4” x 2” __________________ $1006” x 2” __________________ $1504” x 4” __________________ $200 4” x 5” __________________ $2504” x 6” __________________ $297

4” x 8” __________________ $397 4” x 10” _________________ $49710” x 6” _________________ $662FULL PAGE ______________ call

CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!

june 41-48.indd 47 5/12/15 1:39 PM

“Lunch sales jumped up after I got the SpellBrite sign to promote our combo meal. McDonald’s spends hundreds of millions of dollars advertising its value meals – I spent a few hundred dollars to promote mine.

And I can change the price any time I want.” – Zac, Pizzeria

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SpellBrite is an innovative, “click-together” LED signage system that looks more professional than neon and has none of the drawbacks.

Many restaurant owners have used SpellBrite signs to increase their sales 10% to 30% and more. Simply promote your compelling message on an ultra-bright SpellBrite sign and watch sales grow.

SpellBrite comes with a risk-free 30 day trial period. If the SpellBrite sign does not increase sales, or you are unsatisfied for any reason, just return it within 30 days for a full refund, and we’ll even pay the return shipping. That’s how confident we are that you will love your SpellBrite sign.

To learn more, visit www.SpellBrite.com and use coupon code FOOD1506 to save 20% on all SpellBrite products!

SpellBrite is modular:You can make any sign and change it any time!

SpellBrite LED Signs • 118 S. Clinton #370 • Chicago, IL • [email protected] • (312) 575-9620

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