food industry news aug 2014 web edition

Evanston’s LYFE Kitchen, 1603 Orrinigton Ave., may have had customers doing a double, and triple take. Is LYFE Kitchen a vegan eatery? Is it a gluten-free establishment? Does it of-fer food for all preferences and is it family-friendly? All of the above. LYFE Kitchen o� ers multiple menus for a wide variety of palettes and pleasures. With two locations –the other at 413 N Clark in Chicago– they o� er clean, upscale dining in an aller-gen-free environment. � ey are careful to point out that due to the handcrafted nature of their menu, the exclusion of glutens, nuts or other allergens may not be absolute, but with a stellar selection of tastes and temptations from � atbreads to burgers to soups, salads and salmon, there is a guaranteed favorite-in-the-making for everyone.

Plans for a third location in Streeter-ville are under way as well as more locations planned throughout the Chicago area.

NEWSFOOD

INDUSTRY EWSEWS FOUNDED 1982

Trust Our Advertisers For Quality, Value and Service www.foodindustrynews.com AUGUST 2014

LOCAL NEWS ____________________________ 3AROUND CHICAGO: ENTERTAINMENT CRUISES __ 4TRAVEL: NAPA VALLEY ___________________ 10DINING WITH MS. X _____________________ 14CHEF PROFILE: GREGORY ELLIOTT __________ 19NUGGETS ______________________________ 29CHEF PROFILE: TIM KERKER ______________ 33NATIONAL NEWS ________________________ 40CARY MILLER __________________________ 39DIRECTORY OF SERVICES _________________ 41

FOOD INDUSTRY NEWS AUGUST 2014

Above: The spectacular Chicago skyline is the perfect setting for a cruise on Lake Michigan. The Mystic Blue is just one of the venues we mention in Around Chicago: Entertainment Cruises on page 4.

The Impact of a $10.10 Minimum Wage on Jobs and Taxpayer Costs in Illinois

In an economic analysis by Dr. David Macpherson of Trinity University, he uses Census Bureau data to estimate the impact on Il-linois’ labor market and budget from raising the minimum wage to $10.10 an hour. He also pro-vides separate results for the city of Chicago at $10.10 and $15.

Dr. Macpherson’s employment estimates follow the methodolo-gy used by the nonpartisan Con-gressional Budget O� ce in its report earlier this year estimating the impact of a $10.10 minimum wage nationwide, which in turn relied on 60 di� erent empirical studies to formulate its estimates. Statewide, he � nds that over 16,000 jobs would be lost at the $10.10 wage level—with 9,200 of those jobs being held by wom-

en. In Chicago proper, approxi-mately 2,000 jobs would be lost from a $10.10 minimum wage and over 20,000 jobs would be lost from a $15 minimum wage. � e cost to taxpayers would also be signi� cant: � ere are approxi-mately 48,000 state and local employees whose wages would be a� ected by the $10.10 increase in Illinois, for a combined cost to taxpayers of over $79 million annually. Raising wages is an ad-mirable goal, notes Dr. Macpher-son, but the evidence suggests that accomplishing this goal with a blunt wage mandate could do more harm than good.

� e study was released in July, 2014 by the Illinois Restaurant Association and the Illinois Hotel and Lodging Association.

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Food Industry News® August 2014 Page 3

Food Industry News Issue 8, August 2014 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL

60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive,

Suite 210, Park Ridge, IL 60068-1452.___________________________For advertising or editorial information,

call (847) 699-3300; Fax (847) 699-3307, or online: www.foodindustrynews.com

This publication cannot and does not assume the responsibility for validity of claims made for the

products described herein.Copyright © 2014

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Food Industry

NewsValerie Miller

President and PublisherCary Miller

Advertising/Vice PresidentTerry Minnich, Editor

Cary Miller, Features EditorPaula Mueller

Classifieds/Office ManagementNick Panos, Corporate Counsel Mark Braun, Associate Publisher

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Porkchop celebrated three years of serving whiskey and smoked meats to Chicago’s fin-est restaurant goers and patio partiers. The cel-ebrations kicked off on June 6 at Porkchop’s re-cently opened 2nd loca-tion in Hyde Park. The rooftop garden at Chi-cago’s McCormick Place will supply the conven-tion center’s restaurants with about 6,000 pounds of vegetables. Xoco will be much larger than the original, featuring a full bar, table service, and street-side patio. - chicago.eater.

com Mercenary Brewing and Distillery, 2717 N. Maplewood Ave. in Logan Square is set to open for business this summer, according to the brewery’s three own-ers. Expect to see local craft beers and spirits from the state’s first joint brewery and dis-tillery on shelves in the coming months. - dnainfo.com

Milwaukee Irish Fest is North America’s largest celebration of Irish, Irish American and Celtic mu-sic and culture. The four-day festival showcases more than 100 entertain-ment acts on 16-stages at Henry W. Maier Festi-val Park on Milwaukee’s lakefront. The 2014 festival takes place Au-gust 14 to 17. Chicago Festa Italiana on Taylor Street in Chicago is a celebration of all things Italian. Streets already lined with legendary Italian restaurants will now also feature booths, outdoor cafes, authen-tic goods, Children’s ac-tivities, fantastic bands,

cultural exhibits and a wine garden—August 14 – 17, 2014. The Inter-national Franchise As-sociation has voiced its opposition to part of a minimum-wage increase proposal under consid-eration with the Chicago City Council. The IFA noted the $15 an hour minimum wage proposal would unfairly penalize franchisee operators if the ordinance were to be adopted. - nrn.com Mariano’s might expand beyond the Chicago market in the future, according to CEO Bob Mariano, but for now the Roundy’s Su-permarkets-owned chain is focused on the metro area, with 10 more stores opening by the end of 2015. - Chicago Tribune

––––––––––––––––––Bon Appétit is pre-

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Local News

Mike Coker (left), founder and president of CSI Coker Service, one of our area’s leading food-service equipment and refrigera-tion service companies is seen here congratulating Jim Baker on his 25 years of service to CSI. Jim is one of several long term employees who have built a ca-reer at CSI serving top locations in the local region. In recent years CSI has opened an addi-tional branch in Dallas, Texas to serve the firm’s growing base of chain accounts.

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Food Handler Training: What Works Best?The new State of Illinois Food Han-

dler Law is effective 7/1/2014; opera-tors and employees have until the end of the year to become compliant and avoid violations. There are two meth-ods for Food Handler Training and Certification.

On-Line Training There are various on-line training

providers, it is important that the pro-gram used is State of Illinois ANSI ap-proved, or the Certification in not valid.

Pro: This method is convenient, as it can be used from any computer, at any time. It is also less expensive than live classroom training. Also, employees

can learn at their own pace. Con: Employees learn at their own

pace; some might take weeks to com-plete their training. Not all employees have internet access or credit cards. Only one employee can be trained at a time.

For large operations, it is recom-mended to use a private portal pro-gram, so you have administrative ac-cess to training records. All operators should have a program as part of their New Employee Orientation, as new employees have 30 days to be Certified from date of hire.Live Classroom Training

Trainers and the programs offered

need to be registered with a State of Illinois as an ANSI approved program to be valid.

Pro: Large groups of employees can be trained at one time. Operations can become compliant fast. Trainers can help individuals with comprehension. Public walk-in classes are offered.

Con: Cost is $10 to $15 more than on-line training. Some trainers charge operators to come to their location, some do not. Time and space needs to be scheduled for live training.

In both cases, the training takes ap-proximately two hours and employees can get their Certificate after training. –Kim Wasilewski, Chicago Hospitality Train-ing. See their ad on page 39.

AROUND CHICAGO With Valerie Miller

ENTERTAINMENT CRUISES

Entertainment Cruises, Chicago’s largest lakefront cruise and events organization, welcomed Chicago’s newest private yacht, Chicago Elite in June. This luxurious vessel is available to host a truly remarkable event on the water in a unique setting. Chicago Elite is available for exclusive private parties of groups up to 150, making it the perfect space for weddings, corporate events or other memorable gatherings.

Entertainment Ships include: Odyssey- the largest cruise vessel to ply the waters of Lake

Michigan. The Odyssey is a 749 passenger ship, 200 ft. long and 55 ft. high and is equipped with three climate controlled decks, an outdoor observation deck, three indoor bars; dance floors and offers exceptional skyline views from bow to stern.

Cruise offerings on the Odyssey include: (weather permitting)

Skyline Lunch Cruises and Dinner Cruises. Brunch Cruises and Sunset Champagne Dinner Cruises on Sundays. For more info log on to odysseycruises.com

Spirit of Chicago – the Spirit of Chicago is a 192 ft. four-story ship. The ship sails year round and features a vibrant interior of three climate controlled dining decks with new bars and dance floor and panoramic windows. Specialty Cruises, Lunch and Dinner Cruises are available. For more info log on to spiritcruises.com

Mystic Blue – the Mystic Blue boasts an outdoor lounge with three enclosed decks with the largest picture windows of any dinner boat on Lake Michigan. Casual atmosphere with dance floors and DJ entertainment. Lunch and Dinner cruises are available. Moonlight Cruises sail from 1:00 am until 3:00 am. Must be 21 or older with a valid ID. For more info log on to mysticbluecruises.com

Seadog – the Seadog is one of the most popular attractions at Navy Pier in Chicago. Board the Seadog for a 75 minute River & Lake Architectural cruise featuring exciting views and descriptions of Chicago’s most famous architecture, landmarks and history combined with an exciting ride. For more info log on to seadogcruises.com

Ships leave from Navy Pier in Chicago. The Seadog runs from April – October weather permitting. All other ships run year round and leave from Navy Pier weather permitting.

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2014 Survey Results Sum Up Growth, Challenges in Foodservice Packaging Industry

North American and European manufacturers predict strong sales and expansion following encouraging sales and growth in 2013, according to an annual survey conducted by the Foodservice Packaging Institute (FPI).

Nearly 60 percent of foodservice packaging manufacturers and suppliers experienced growth in volume, and nearly 50 percent saw growth in profit last year. This year, two-thirds of the industry ex-pects volume expansion and 60 percent anticipate profit growth. Over three-quarters of foodservice operators predict sales to in-crease by year-end, although many reported that this past winter’s harsh weather played a role in reduced sales traffic in the first quar-ter.

Over half of the North American and European manufacturers reported plans to grow their companies this year through construc-tion of new facilities, expansion of current facilities and mergers and acquisitions.

Referring to date of the next five years, respondents expect mar-ket expansion in convenience stores, fast casual and quick service chain restaurants. Many believe the potential for growth is immi-nent because of the demand for immediacy in busy and on-the-go lifestyles.Top 7 ChallengesNorth American and European converter and supplier respon-dents highlighted five common challenges facing the industry:n Increasing raw material costs.n Margin compression.n Public perception of packaging or foodservice packaging as “waste.”n Global economic recession / recovery.n Mergers and acquisitions.North American foodservice operators noted increased competi-tion and rising commodity costs as two more challenges they face, and foodservice distributors expressed concern over more manu-facturing consolidation.

Recycled Coke Bottles Fuel 3D Printer

3D Systems has teamed with Coca-Cola to introduce the EKOCYCLE Cube, a 3D printer that uses PET plastic filament made from recycled plas-tic bottles to print accessories for tech devices. Each of the printer’s cartridges contains 25% recycled material, or the equiv-alent of three Coca-Cola bottles.

– Adapted from 3dprint.com

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Why Your Fleet Graphics Stink

If you’re reading this because you wonder if your � eet graphics stink—they probably do. How many calls to action have your graph-ics accounted for? What new customers were made aware of you through your � eet graph-ics? How many customers have commented on your � eet? If your answer is I don’t know, none, and nobody—you have a problem.Your Design Misses the Point

� e point should be to get the word out about what you do, who you are, share con-tact infor ma tion, and rally a call to action. If you put too much information—you lose the point. Too little infor ma tion and it becomes iden ti � ca tion n ot a dver tis ing. Saved a Load of Money on Install

Ever seen those bad wraps? Over lapped, bulging at equipment, with gaps at the seams. Hire a pro fes sional; poorly installed vehicle graphics re� ects poorly on your business.� e Material is Wrong

� ere are hundreds of vari a tions of adhesive

graphics materials from multiple man u fac tur-ers. Some material is compliant for wrapping around corners—some isn’t. Material may be designed to last several years or several months—big d i� er ence.You Never Got Around To It

You justify this by telling yourself you only have four trucks, or it cost too much, or you don’t have time to deal with it or…quit mak-ing excuses. So what if you only have four trucks, e� ective graphics can make it look like a � eet of 50—suddenly it seems as if your vehicles are every where. And…it’s a fact that wraps pay for them selves. Fleet graphics are the most cost e� ective use of your adver-tis ing dollar.

� e good news is if your vehicle graphics stink you can do something about it. Hire a pro fes sional designer who under stands your message, use the materials, inks, and print-ers rec om mended for the job, and only al-low certi� ed installers to get anywhere near your vehicles.This information is courtesy of American Graphics LLC. Their ad appears on page 21 of this issue.

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www.foodindustrynews.com Food Industry News® August 2014

TRAVEL With Valerie Miller

Destination: Napa Valley CaliforniaNapa Valley Wine Train Celebrates 25 Years and 150 Years of Railroad HistoryGetting There: Flights into San Francisco (drive or take the ferry to Napa)Flights out of Chicago O’Hare on American, United and Virgin AirlinesFlights out of Chicago Midway on Delta and Southwest Airlines

Hilton Garden Inn “Wine, Dine and Dream” Vacation PackageOne or two nights stay at the Hilton Garden Inn.Gourmet Lunch on the Napa Valley Wine Train and either the Domaine Chandon Winery Tour or the Grigich Hills Wine Tour, depending on the day.Two for one tastings at select wineries with the “Taste of the Valley” pass.

River, Rails and Wine Trails Vacation Package (Two night minimum applies to this package)

This leisurely overnight Napa vacation package is one of the best deals in Napa; a Wine Train Gourmet lunch, two days at the River Terrace Inn, and a day of Winery Tours by Beau Tours, Limo. The River Terrace Inn overlooks the Napa River. This vacation package is designed to help the first-timer become a seasoned Napa traveler, or to be a relaxed car- free, mini vacation for Wine Country experts.

The Napa Valley Wine Train, one of the most distinctive restaurants in the Napa Valley, announced that 2014 marks the 25th anniversary of their unique Wine Country treasure, offering the best of Napa Valley dining, wine scenery, history and lifestyle in one memorable experience. The Napa Valley Wine Train features vintage Pullman rail cars faithfully restored with Honduran mahogany paneling, brass accents, etched glass partitions and luxurious armchairs that evoke the spirit of luxury rail travel at the beginning of the 20th century. Conveniently located in downtown Napa and easily accessible. For reservations and more info log on to www.winetrain.com.

“The past 25 years have been magical, and my staff and I are delighted every day to celebrate our rich Napa Valley history with visitors from throughout the Bay Area and around the world” said Tony Giaccio, CEO of the Napa Valley Wine Train. “We feel so lucky to afford guests an authentic, memorable experience that echoes the glory days of train travel, with fine-dining service, multi-course meals, Napa Valley scenery and ultimate relaxation aboard exquisitely restored antique trains.”

The history of the Wine Train dates back to 1864 when the rail line upon which the train travels was built in 1864 by San Francisco’s first millionaire, Samuel Branna. In 1885, Southern Pacific bought the rail line. In 1984 Southern Pacific decided to sell the railroad. Dr. Alvin Lee Block became the founder of the Napa Valley Wine Train Inc. The search for investors led the organization to a San Francisco resident named Vincent DeDomenico- inventor of Rice-A-Roni® and former owner of Ghiradelli Chocolate® and Golden Grain Pasta®. He transformed the company to what it is today, with one consistent goal to provide Napa Valley visitors with an unmatched luxury rail dining experience. On Sept 16, 1989 the Napa Valley Wine Train set off on its inaugural passenger journey and has been running steadily ever since.

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Tiny RestaurantsTiny, pared-down restaurants in major U.S. cities

are serving chef-driven tasting menus that fit small budgets, such as sweetbreads and gnocchi in brown butter served at the Shack in Staunton, Va., or the glazed beef cheeks at Beast in Portland, Ore.

– Adapted from The Wall Street Journal

Decoding Italian Wine Names

With 2,000 wine grape varieties and more than 400 legally established growing regions, decoding the names of Italian wines can be difficult. Wine-makers generally use just four basic naming conventions: grape name; grape name and growing region; place name or grow-ing region plus “style” descriptors that de-note the wine’s color and whether or not it is sparkling.

– Adapted from The Chicago Tribune

Only 1 in 5 Satisfied with Online Grocery Shopping

1 in 5 grocery shoppers is pleased with the on-line shopping experience, and half said grocery shopping online takes too long, according to an EDigitalResearch survey. Many shoppers use navi-gational tools, such as saved lists or favorites, when using grocery re-tailers’ websites, but 77% of those surveyed said online shopping takes longer than 15 minutes. –

Adapted from ChainStoreAge.com

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More Innovation in Breakfast TrendsMost Americans still eat breakfast at home, but res-

taurants are luring them with new morning offerings, and retailers will need to up their game in response, according to Datassential’s MenuTrends Keynote. The study found that millennials are more adventurous when it comes to breakfast and are also more likely to eat breakfast foods at other times of the day.

– Adapted from SmartBlog on Food & Beverage

Olive Garden Adds Online Ordering

Olive Garden aims to reverse sales declines with a three-pronged approach that includes boosting takeout orders, which currently comprise about 8% of the chain’s sales. In addition to add-ing online ordering in Au-gust, the Darden-owned chain will offer smaller portions at lunch and aim to offer faster service.

– Adapted from Bloomberg Businessweek

Those who quote others and follow others will never be fi rst.

Kentucky’s First Vineyard to Produce Rare Varietal

The first commercial vineyard in the U.S., in Ken-tucky, has found new life after the land was pur-chased by metro officer and builder Tom Beall, whose love of the state’s history inspired him. First Vineyard is now home to a vineyard of Alexander grapes thought to have been extinct, which Beall ac-quired from the USDA, as well as riesling and char-donnay varieties. The first batch of the Alexander wine, 75 to 125 bottles, is expected next year. – Adapted

from The Drinks Business online

Nestle Works to Perk Up NesCafé

Nestle is launching a heavily digital marketing campaign for its Nescafe brand this summer to at-tract teenagers just start-ing to drink coffee. Sales of coffee pod machines have caused slower sales of the instant coffee in Europe and North Amer-ica, but sales are grow-ing in Asia, where instant coffee is considered a luxury. – Adapted from Wall Street Journal

Shelf Stickers Help Determine Food Nutrition Value

Nearly 2,000 super-markets use NuVal shelf stickers to help consum-ers understand the nu-tritional value of foods. The system, which ranks products using a 1-to-100 scale, was developed by nutrition experts and is used by chains such as Kroger, Meijer and Festi-val Foods.

– Adapted from Star-News

Forbidden Foi Gras Still Served on the Road

California chefs Jon Shook and Vinny Dotolo of Animal in Los Angeles got the chance to serve foie gras, which was banned in their home state in 2012, at the Food & Wine Classic in Colora-do last week. “We still be-lieve in foie gras,” Shook said. “We still believe it should be served. This is one of the main reasons we always try to do this on the road. This is the dish that set us apart from most restaurants in Los Angeles.”

– Adapted from The Aspen Times

Don’t Explain Food Preferences

� ere are certain foods that you just don’t like at all for dif-ferent reasons, including taste preference and health issues. You don’t have to explain to anyone at all why you prefer certain foods. Your food preference is a matter that is best left to you. If anyone pesters you about why you are eating (or not eating) certain foods, shrug it o� and just say you feel better eating (or not eating) those foods.

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Dietz & Watson Celebrates 75 Years with Nationwide Tour and Visit to Chicago

This year, Dietz & Watson—a fourth-generation owned and operated company—marks its 75th anniversary of producing quality deli meats, franks and sausages, dinner hams, cheeses and specialty items by bringing those prod-ucts and more to consumers across the country through its nationwide Dietz & Watson Four Generations of Flavor Tour, arriving in Chicago on August 8th.

The Four Generations of Flavor Tour, featuring a custom Dietz & Watson branded food truck, kicked off on April 16 in Houston and will make its way across the U.S. through-out the summer and fall before culminating in Dietz & Wat-son’s hometown of Philadelphia in mid-October. Each stop will include games, giveaways, coupons and cooking demos by celebrity chef Steve “Chef Roc” Cassarino, who will pre-pare quick, simple and delicious recipes made from Dietz & Watson’s 500-plus gourmet products. Recipes will range from classics like the Smoked Virginia Baked Ham Sand-wich inspired by founder Gottlieb Dietz himself to modern dishes like the Thai Basil Turkey Salad. The Flavor Tour will also feature the company’s signature Deli Challenge, in which consumers are invited to taste test Dietz & Watson products head-to-head against top competitors.

The tour will make these stops in the Chicago area:

August 8 Jewel Osco 199 Brook Forest Avenue; Shorewood, IL 60431 11 a.m. – 2 p.m.

Jewel Osco 1341 North Paulina Street; Chicago, IL 60622 4 p.m. – 7 p.m.

August 9 Jewel Osco 1069 North Roselle Road; Hoffman Estates, IL 60195 11 a.m. – 2 p.m.

Jewel Osco 2502 North Waukegan Road; Glenview, IL 60025 4 p.m. – 7 p.m.

August 10 Jewel Osco 6509 West Grand Avenue; Gurnee, IL 60031 11 a.m. – 2 p.m.

Jewel Osco 1340 South Canal Street; Chicago, IL 60607 4 p.m. – 7 p.m.

August 13 Valli 850 North Roselle Road; Hoffman Estates, IL 60169; 11 a.m. – 2 p.m.

Valli 155 East North Avenue; Glendale Heights, IL 60139 4 p.m. – 7 p.m.

August 14 Mariano’s 1720 North Milwaukee; Vernon Hills, IL 60061 11 a.m. – 2 p.m.

Mariano’s 802 East Northwest Highway; Arlington Hs, IL 60004 4 p.m. – 7 p.m.

August 15 Joseph’s 29 Crystal Lake Plaza; Crystal Lake, IL 60014 11 a.m. – 2 p.m.

Ultra 1241 North Rand Road; Prospect Heights, IL 60070 4 p.m. – 7 p.m.

August 16-17 Chicago Water & Air Show

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Restaurants Push for Mobile Innovations

Restaurants are in-creasingly turning to mobile devices and oth-er technology to improve ordering and service for customers. Panera Bread, Chili’s Grill & Bar and Applebee’s are among the big names looking to innovate. “The real-ity of it is that there is tremendous potential upside, but execution is a challenge,” says Scott Rosenberger of Deloitte Consulting. – The New York Times

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Grocery Market Share - Past and FutureWillard Bishop has released their 31st annual Future of Food

Retailing Report. Highlights from the report regarding the past and future of Traditional and Non-Traditional grocery chan-nels are shown below.

As the housing market and economy start to gain momen-tum, consumers’ interest in fresh foods and online shopping continue to thrive. Enthusiasm continues to rise for healthier, non-processed foods and local/organic produce, and stores that deliver continue to be successful. A quick and easy shop-ping experience continues to be a theme and online shopping of food and consumables continues to grow well into the fu-ture.In 2013 -Traditional Grocery:

Overall, the Traditional Grocery channel sales increased 1.0% to $522.8 billion in 2013. Market share decreased slightly to 46.0%.Non-Traditional Grocery:

The Non-Traditional Grocery channel sales increased 3.1% to $442.1 billion, with an increase in market share to 39.0% in 2014.Predicted for 2018 - Traditional Grocery:

Fresh Format stores are expected to continue their swift growth over the next five years at a rate of 12.1% annually. Limited-Assortment will also experience strong growth of 5.9% by 2018. Small Grocery will see a relatively low growth rate of 2.1%. Traditional Supermarkets’ market share is expected to continue to decline from 39.1% in 2013 to 36.2% by 2018.Non-Traditional Grocery:

Supercenters will continue their reputable sales growth at a rate of 3.0% per year into 2018, increasing market share from 17.6% in 2013 to 19.4% by 2018. Both Dollar and Wholesale Club will perform well with annual growth rates of 4.1% and 3.5%, respectively. –willardbishop.com

What is White Tea?White tea originates from China’s Fujian Province, in a

mountainous region called Fuding. White tea is harvested from the tea plant’s new buds which are covered with peach-like fuzz, hence the name white tea or Bai Cha in Chinese. After the new growth is picked, they are withered and dried in the sun to stop

oxidation.Health Benefit of White TeasTwo types of white teas are

Silver Needles (buds only) and White Peony (bud & new leaf ); both contain the highest level of the catechin EGCG, a disease fighting antioxidant.

It is at this point where the experience of the tea master makes all the difference. The traditional craft practiced by tea expert Fang Shoulong has produced a white tea that exudes vibrant flavor and multiple steeping.

Taste of White TeaWhite tea taste ranges from a

delicate, floral aroma to one that produces a lingering sensation. White tea is good any time and is great after meals. Price is deter-mined by the origin, wholeness of the tea leaves and the experience

of the tea farmer. This information is courtesy of Oliver Dewgard, founder and owner of Naperville Illinois based Dewdrop Tea. You can find them listed in our buyers guides under Tea-White, Organic.

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Dining With Ms. XAug. 2014

BYRON’S HOT DOGS 1701 W. Lawrence CHICAGO, IL 773-271-0900. You can’t miss this place because they have a “huge” sign in their parking lot. Their staff is very friendly. I ordered a Vienna hot dog with the works. This is the first time I had lettuce on a dog. It was a juicy dog on a fresh steamed bun loaded with condiments; lots of tomato, onion, relish and slices of pickles.

DOG DAY AFTERNOON 7183 W. Armitage CHICAGO, IL 773-745-7557.The sign caught my eye while I was driving north on Harlem it said, ‘Home of the Top Dog”. What I found was this adorable hot dog stand which looked like a trailer. They serve Red Hot Chicago dogs, so I got a dog with the works and tried one of their corn dogs. Some seating is available indoors and a couple of tables with umbrellas are outside. Open year round.

GYROS WEST 1538 E. Moreland Blvd. WAUKESHA, WI 262-544-0211. This place has a great reputation. It’s family owned and they are known for having the “Best Gyros”, “Biggest & Juiciest Burgers” and being “One of the Hottest Breakfast Spots in Town”. First time you go, get breakfast, and on your next trip try the gyros. The gyros is really good, it comes with lots of onions, tomatoes, homemade sauce and pita.

MEZCALINA 333 E. Benton Pl. CHICAGO, IL 312-240-5000. The dining room is adorned with beautiful artwork. Upscale Mexican cuisine with so many flavor combinations. They offer two kinds of guacamole, the traditional, or the pineapple guacamole with jicama. Appetizers include octopus cerviche; they have all different kinds of tacos, entrees include adobo shrimp, chicken with mole and slow roasted pork.

POTBELLY SANDWICH WORKS 6243 E. State ROCKFORD, IL 815-229-4902. Quick service! On the menu they have soups, salads, sandwiches, fresh baked cookies, shakes and smoothies. Choose any sandwich; pick your size, original, big or a flat. It comes warm & toasted. I like their grilled chicken & cheddar sandwich and for my drink I got a berry smoothie.

RIVERSIDE RESTAURANT 3422 Harlem RIVERSIDE, IL 773-442-0434. Comfort food at its best and the prices can’t be beat. Specialties include roast pork, breaded pork, duck, meatloaf and Wiener Schnitzel. Your meal comes with soup or juice; they have an outstanding beef noodle soup. As far as the sides, your choices include dumplings, red cabbage, beets and potatoes. Big portions and very filling!

THE COOKIE STORE 3829 N. Harlem CHICAGO, IL 773-777-9555. Pick up some of your favorite cookies here. They have Maurice Lennell, Salerno, Archway and Stella D’oro products. They have some old time chips and candy available too. I got two packs of candy cigarettes and a bag of Mrs. Fishers BBQ chips. Check out their website if you want to order some of their products at www.chicagocookiestore.com

THE OGDEN CHICAGO 1659 W. Ogden CHICAGO, IL 312-226-1888. Great place to watch some sports games and eat. They have awesome wings, Truffle Mac and Cheese, and the star of the show is their Cowboy burger. It‘s a burger with BBQ sauce, cheddar, bacon, and onion ring served on a pretzel bun. You can even add an egg on top.

YOGLI MOGLI 8200 W/ Oakton NILES, IL 847-696-7240. Self service. Choose your flavor of yogurt; they have 16 varieties. If you can’t make up your mind, sample a few. I opted for the vanilla and peanut butter. Then, choose your toppings either candy, sprinkles or fruit. The price of your yogurt is determined by the weight.

Energy-Efficient Equipment Many restaurant owners have been using energy-efficient

equipment for years to reduce their carbon footprints. How-ever, there may be more to such equipment than just reduc-ing waste.

Owners are beginning to see substantial ROI when dealing with energy-efficiency equipment.

Sarah Puls, business unit manager at Hobart, said that the use of this equipment helps offset other costs owners are in-curring.

“The recession sort of started this move toward standard-ization because people had to save money down to the last penny,” she said. “And now, operators are looking for ways to offset additional costs such as Obamacare.”

Table Trackers Do The TrickSpeed is crucial in any fast casual concept, and restaurants

use the LRS Table Tracker to take advantage, according to the company. Table Tracker helps ensure tables are turned faster and orders are delivered quickly with as few runners as possible. This small device is easy to use. Customers leave it on their tables after ordering, and table info is sent immedi-ately to the kitchen. When their food is ready, employees eas-ily can see where the food goes, making delivery quick and simple. Jason’s Deli is a fan of the solution and how it helped cut more than a minute off each ticket. In addition to speed of delivery, this tiny tracking system helps restaurants collect data about their guests’ experiences as a whole.

Sitting Too Long Will Kill You

In a February 2013 survey of 63,048 mid-dle-aged Australian men, those who sat for more than four hours a day were significant-ly more likely to have a chronic disease like high blood pressure, heart disease, diabetes and cancer. The more time they spent sitting, the more likely the sub-jects were to have a chronic disease of some sort, regardless of their body mass index or how much they exer-cised. Those who sat at least six hours per day were significantly more likely to have diabetes in particular, a finding that echoed previous studies. –Popular Science

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2014 Survey Results Sum Up Growth, Challenges in Foodservice Packaging Industry

North American and European manufacturers predict strong sales and expansion following encouraging sales and growth in 2013, according to an annual survey conducted by the Foodser-vice Packaging Institute (FPI).

Nearly 60 percent of foodservice packaging manufacturers and suppliers experienced growth in volume, and nearly 50 percent saw growth in profit last year. This year, two-thirds of the industry expects volume expansion and 60 percent anticipate profit growth. Over three-quarters of foodservice operators predict sales to in-crease by year-end, although many reported that this past win-ter’s harsh weather played a role in reduced sales traffic in the first quarter.

Over half of the North American and European manufacturers reported plans to grow their companies this year through construc-tion of new facilities, expansion of current facilities and mergers and acquisitions.

Referring to date of the next five years, respondents expect mar-ket expansion in convenience stores, fast casual and quick service chain restaurants. Many believe the potential for growth is immi-nent because of the demand for immediacy in busy and on-the-go lifestyles.Top 7 ChallengesNorth American and European converter and supplier respon-dents highlighted five common challenges facing the industry:n Increasing raw material costs.n Margin compression.n Public perception of packaging or foodservice packaging as “waste.”n Global economic recession / recovery.n Mergers and acquisitions.North American foodservice operators noted increased competi-tion and rising commodity costs as two more challenges they face, and foodservice distributors expressed concern over more manufacturing consolidation.

Demand for Locally-based Food ContinuesThe U.S. now boasts about 135 shared commercial

kitchens that double as food business incubators, driven in large part by growing demand for locally produced food. In Arizona, the Tempe-based Arizo-na Culinary and Wine Center has been open less than a year and is already planning a Phoenix expansion. – Adapted from The Arizona Republic

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Google Play Apps Buggy

Playing games online at work may be more than just theft of company time, it may be an in-vitation to let hackers steal your data. In a paper presented at the ACM SIGMETRICS confer-ence on June 18, Jason Nieh, professor of computer science at Columbia Engineering, and PhD candidate Nicolas Viennot reported that they have discov-ered a crucial security problem in Google Play, the o� cial Android app store where millions of us-ers of Android, the most popular mobile platform, get their apps.

Nieh and Viennot discovered all kinds of new information about the content in Google Play, including a critical secu-rity problem: developers often store their secret keys in their apps software, similar to user-names/passwords info, and these can be then used by anyone to maliciously steal user data or re-sources from service providers such as Amazon and Facebook. � ese vulnerabilities can a� ect users even if they are not actively running the Android apps. Nieh notes that even “Top Develop-ers,” designated by the Google Play team as the best developers on Google Play, included these vulnerabilities in their apps.

Dierks Waukesha Now Providing Top Brands Across Chicagoland

Providing over 12,000 items emphasizing national brands, Di-erks Waukesha, the Food Service Source, is located in their state-

of-the-art distribution facility in Waukesha, Wisconsin. As a member of UniPro Foodservice, Dierks Waukesha delivers top nationally recognized

and respected brands. UniPro is the largest foodservice distribution cooperative in the United States, with over $31 billion in buying power. You can always expect the freshest cuts of meat, fresh sea-food, fresh dairy and fresh produce.

Dierks Waukesha utilizes performance based systems to motivate their associates to “go the extra mile,” a way of life in the family owned operation. With professionally trained menu specialists on sta� , customers have no trouble accessing center of the plate exper-tise with meat and seafood selections.

� e company is focused on customer pro� tability and provid-ing the best product as well as value added service every time. It is their success in the Wisconsin market that has led them to serve accounts in Illinois. Expect help with:■ Table tents, sluggers■ Innovative recipes created speci� cally for your menu■ Corporate chef guidance■ Test kitchen research and development■ Carefully watched market trendsDierks Waukesha focuses on freshness and quality. When they

say they are “the brand that makes your success its central focus,” they have an outstanding history of making that a reality!

Business Profi le Jimmy John’s Gourmet SandwichesBest known for its dedication to “freaky fast” delivery

times, Jimmy John’s also could boast about its freaky fast growth rate. The chain, which has nearly 2,000 units, has added about 200 locations per year over the last three years and created about 45,000 jobs across the U.S. since it opened in 1983. The system, with vendors and affi li-ates, exceeds 50,000 employees, according to the com-pany.The chain is built around sustainable practices, not only

striving for effi ciencies in food delivery times but also in packaging and materials. Jimmy John’s, which is EPAct, Green-e and Constellation Energy certifi ed, requires that all bulk ingredients come in reusable containers, and 35 percent to 50 percent of the cardboard it uses is recycled.Jimmy’s meats supply chain is a Top 15 percent food

producer in the SAM Sustainability Yearbook and has earned AMI awards for safety records and environmen-tal matters management. The chain periodically requires suppliers to describe their sustainability progress and has committed to reduce landfi ll and water usage and increase energy effi ciency. Jimmy John’s has been named one of the top movers and shakers for 2014 by fastcasual.com

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Culvers Comes To Cubs CountryCulver’s, the popular burger chain, is planning its very � rst

Chicago location, and it’s eyeing hungry Cubs fans.� e Wisconsin-based company, known for its “butter burg-

er,” is working to open a Wrigleyville location, according to Jack Rush, an operating partner for the restaurant.

� e restaurant would be at North Clark Street and West Cornelia Avenue, just two blocks from Wrigley Field, Rush said.

Justin Obriecht, the prospective owner and franchisee of the location, has opened � ve other Culver’s restaurants in the south suburbs, including Tinley Park, Orland Park, Frankfurt, Homewood and Matteson.

� e Chicago location has been approved by the parent com-pany and is going through the permit process with the city. Rush, who is also a part owner of the suburban locations, said Obriecht already has met with 44th Ward Ald. Tom Tunney to discuss opening the restaurant.

Chef Profi leNAME: Gregory Elliott

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BIRTHPLACE: MORELIA, MICHOACAN in MEXICO

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FIRST FOODSERVICE JOB: Cooking at a nursing home in high school

FAVORITE FOOD: A good bowl of pho

AWARDS/HONORS: Doing a James Beard dinner at the Beard House in NYC

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BEST ADVICE RECEIVED: There is a place for everything and every-thing in its place

FAVORITE VACATION SPOT: Anywhere in the Caribbean

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4 Top Food Safety StepsClean

Always wash your hands with hot, soapy water be-fore and after handling food. Keep your kitchen, dishes and utensils clean, too. Clean up kitchen sur-faces with a clean cloth or paper towels. Always serve food on clean plates.Separate

Keep raw meat, poultry and seafood away from fruits and vegetables so juices will not cross-con-

taminate foods. Replace empty platters on a buffet table rather than adding fresh food to a dish that has already been used.Cook

Cook foods thorough-ly to safe temperatures. (Roast beef to 145°F for me-dium rare; whole poultry to 180°F; poultry breasts to 170°F and ground poultry to 165°F. To test fish for doneness, make sure it is opaque and flaky)

Keep hot foods hot and cold foods cold. Place hot cooked foods in chafing

dishes, crock pots and warming trays to keep them 140°F or warmer. Place cold foods in bowls of ice to keep them 40°F or colder.Chill

Don’t let foods sit at room temperature for more than 2 hours. Promptly refrigerate and store all leftovers in small, shallow containers. Most cooked dishes can keep for ut to 3-4 days in the refrigerator. Reheat thor-oughly to 165°F when food is hot and steaming.

Diners Ditching Gluten: Here to Stay

The rise of gluten-free diners who are ditching the protein either due to a medical condition or because they feel it ben-efits their health may be here to stay, according to research from Package Facts, which predicts the gluten-free market could hit $6.6 billion by 2017. Restaurants such as Del Posto and Felidia in New York City are transform-ing their traditional dish-es into gluten-free ver-sions to capture these diners’ dollars. – The New York Times

Jameson’s Expansion Projects Record Sales

Jameson’s new facil-ity, which features three stills, attempts to close the gap between its Irish whiskey and Jack Daniel’s by doubling sales to $1.4 billion by 2020, writes Clementine Fletcher. The distiller will focus on ex-panding its presence in untapped markets such as Kenya, Brazil and Ja-pan while also working to boost awareness of the brand in the U.S.

– Adapted from The Chicago Tribune

Save The Date!

Thursday, October 16, 2014Chefs Hall of Fame Dinner

The 2014 Honorees

Chef Stephanie Izard: Chef of the YearChef Gale Gand: Pastry Chef of the YearChef Michael Kornick: Legendary Chef

Phil Stefani: Industry LeaderLarry Levy: Industry Legend

Castle Chicago632 N. Dearborn, Chicago5:00—9:30pm

Pre-Sale Price: $99 thru Aug 31st General Ticket Price: $125 • At Door: $149Buy Tickets at: www.brownpapertickets/event/616718For more information contact:Carmella Anello ~ 630-290-7008 ~ [email protected] donate items for silent auction contact:Ed Princell 773-459-2097 ~ [email protected] Packages: $2,500 to $7,500Ad Prices: $175 to $500

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14 Habits Of Exceptionally Likable People

Personal branding through social media may help you build your professional net-work, but there will never be a replacement for a charismatic personality.

Napoleon Hill, author of “Think and Grow Rich,” one of the top-selling books of all time, wrote about the habits of the most likable people in his essay “Develop A Pleasing Personality,” published in the forthcoming collection “The Science of Success.”

He introduced his steps to having a “million-dollar personality” by explaining it was steel magnate Charles M. Schwab’s charming demeanor that in the late 19th century elevated him from day laborer to an executive with a $75,000 salary and a frequent million-dollar bonus (astronomi-cal numbers for the time).

Schwab’s boss, the legendary industrial-ist Andrew Carnegie said “the yearly salary was for the work Schwab performed, but the bonus was for what Schwab, with his pleasing personality, could get others to do,” Hill writes.

Here are Hill’s 14 habits of people who are so likable that others go out of their way to help them:

1. They develop a positive mental atti-tude and let it be seen and felt by others.

It’s often easier to give into cynicism, but those who choose to be positive set them-selves up for success and have better repu-tations.

2. They always speak in a carefully dis-ciplined, friendly tone.

The best communicators speak delib-erately and confidently, which gives their voice a pleasing sound.

3. They pay close attention to someone speaking to them.

Using a conversation as an opportunity to lecture someone “may feed the ego, but it never attracts people or makes friends,” Hill says.

4. They are able to maintain their com-posure in all circumstances.

An overreaction to something either pos-itive or negative can give people a poor im-pression. In the latter case, says Hill, “Re-member that silence may be much more effective than your angry words.”

5. They are patient.

“Remember that proper timing of your words and acts may give you a big advan-tage over impatient people,” Hill writes.

6. They keep an open mind.Those who close themselves off from

certain ideas and associate only with like-minded people are missing out on not only personal growth but also opportunities for advancing their careers.

7. They smile when speaking with oth-ers.

Hill says that president Franklin D. Roo-sevelt’s greatest asset was his “million-dollar smile,” which allowed people to lower their guards during conversation.

8. They know that not all their thoughts need to be expressed.

The most likable people know that it’s not worth offending people by expressing all their thoughts, even if they happen to be true.

9. They don’t procrastinate.Procrastination communicates to people

that you’re afraid of taking action, Hill says, and are therefore ineffective.

10. They engage in at least one good deed a day.

The best networkers help other people out without expecting anything in return.

11. They find a lesson in failure rather than brood over it.

People admire those who grow from fail-ure rather than wallow in it. “Express your gratitude for having gained a measure of wisdom, which would not have come with-out defeat,” Hill says.

12. They act as if the person they are speaking to is the most important person in the world.

The most likable people use conversa-tions as an opportunity to learn about an-other person and give them time to talk.

13. They praise others in a genuine way without being excessive.

“Praise the good traits of others, but don’t rub it on where it is not deserved or spread it too thickly,” Hill says.

14. They have someone they trust point out their flaws.

Successful people don’t pretend to be likable; they are likable because they care about their conduct and reputation. Hav-ing a confidant who can be completely honest with them allows them to continue growing.

You may not like your boss, and you may not like your job, but somebody will, so unless you’re ready to move on, dummy up, be grateful and bring your best effort; it pays your salary.

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AT RIGHT: Iltaco’s Pizza Puffs are moneymakers for colleges, caf-eterias, amusement areas, and high schools. If you haven’t tried their other offerings, you might become a fan of their breakfast burritos, ham and cheddar puffs, tamales and gy-ros puffs, all made with the same integrity and delicious taste that has kept Iltaco Foods a leader in quality on-the-go dining since 1927, right here in Chicago. We’re fans of the breakfast burritos’ flaky crust and ease for drive-time eating!

10 Things Successful People Never Say1. “That’s impossible”2. “I can do it all myself ”3. “I have a problem with that”4. “Don’t forget the details”5. “I like my own idea”

6. “I don’t need your input”7. “I already know that”8. “Let me check my schedule”9. “You’re wrong about that”10. “I can’t”

Rosemary Boosts Memory By 75%In 2012 a study on older people (average 75 years old) found

statistically significant dose-dependent improvements in cognitive performance with doses of dried rosemary leaf powder.

Rosemary essential oil’s role in aromatherapy as an agent that promotes mental clarity.

Another study by Mark Moss and Lorraine Oliver at Northum-bria University, Newcastle has identified a compound in rosemary as an agent potentially responsible for cognitive and mood per-formance. Further studies by Mark Moss and team have found memory enhancements of up to an amazing 75% from diffusion of rosemary essential oil.

Volatile compounds (e.g. terpenes) may enter the blood stream by way of the nasal or lung mucosa that have direct effects in the brain by acting on receptor sites or enzyme systems.”

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Only the truly hungry understand survival.2014 U.S. Food TrendsFarm-to-table and locally grown produce.

The farm-to-table, locally grown concept is bigger than ever. Funky Chicken, a new fast casual concept out of Houston, is showcas-ing its focus on using only local, farm-totable ingredients. The restaurant’s chefs use only chickens that are fed organically and cared for humanely. The burger industry also is going local. The owners of b. good, a Boston-based burger company, are holding on to their com-mitment to locally grown even as the concept plans its 35-unit expansion over the next five years. Credit Chipotle Mexican Grill for help-ing pioneer the trend. In 2012 the chain’s goal

was to serve 10 million pounds of locally grown produce. It increased the goal for 2013 by 50 percent, to 15 million pounds. Fast casual pizza. Pizza always has been a

great dinner option, but until the addition of fast casual pizza, it wasn’t always a practical lunch choice. Fast casual concepts such as Top That!, Blaze, Pie Five, Fresh Brothers, The Pizza Studio and Uncle Maddio’s, however, are proving pizza can be quick, customizable and affordable — all things lunch-goers de-mand. The model allows guests to order indi-vidual- sized pies, choosing from thousands of pizza combinations that can be ready in just a few minutes.

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Customer Loyalty Isn’t Dead

Have you heard that it’s more cost effective to keep a current customer than to win a new one? What about the “rule of thumb” that curbing customer defection by as little as 5% will grow bot-tom line profi ts by 25% to 85%? Both quotes are probably famil-iar, but it’s unlikely you realized they are both false.

Customers are not equally valuable in terms of current or potential sales. And, they do not all cost the same amount to serve. The success of any loyalty initia-tive depends on several things:■ The purchase volume of cur-

rent customers■ The share of wallet these

purchases represent for each cur-rent customer■ The costs of serving current

customers.Examining these three crite-

ria and comparing them with the same statistics for potential cus-tomers makes the point that prof-itable customer loyalty isn’t as easy as simply “keeping as many of a business’s current customers as possible.” The key is which customers to keep, which ones to attract and how to modify the behavior, lower the costs to serve or jettison customers who are just too costly to serve.

— Adapted from The Truth About Customer Loyalty by Timothy L. Keiningham and Terry G. Vavra

Vienna Beef’s New Manufacturing Plant in Chicago

Summit Design + Build has been selected con-struction manager for Vienna Beef Ltd’s new manu-facturing facility at 1000 W. Pershing Rd. in Chica-go’s Bridgeport neighborhood. Vienna Beef plans to relocate its manufacturing operations from its current headquarters at 2501 N. Damen to the 1000 W. Pershing facility when construction is completed.

Vienna Beef Ltd. (“Vienna”) is a Chicago-based, globally recognized manufacturer of hot dogs and other specialty food products including corned beef, roast beef and soups. Vienna’s history dates back to

1893 when its founders introduced the Chicago-style hot dog at a booth at the World’s Columbian Expo-sition in Chicago. From there, the company quickly grew from a storefront operation to manufacturing and selling its products globally. Today, Vienna’s products are sold in supermarkets, restaurants, hot dog stands and sports and entertainment venues throughout the U.S. and world. Vienna’s headquar-ters and primary manufacturing facility have been located at 2501 W. Damen Avenue since 1972. The Damen Avenue facility is approximately 150,000 sq. ft. and employs approximately 300 individuals.

The 1000 W. Pershing Rd. facility formerly housed Best Kosher Foods which Sara Lee had purchased and subsequently closed in 2009 when they elimi-nated the brand. Since that time, the facility has only been partially occupied on a leased space basis. Construction plans call for the complete gut and renovation of the existing 121,500 sq. ft. building and two additions totaling 12,000 sq. ft. When com-plete, the new 133,500 plant will include office, pro-cessing and warehouse space. Siebert Engineers Inc. is providing architectural services for the project. Completion is scheduled for second quarter 2015.

Natural Sweeteners Gain Market ShareArtificial sweeteners, such as sucralose, as-

partame and acesulfame potassium, are still the most popular choices for new beverage prod-ucts, but consumers are increasingly demanding products that contain natural sweeteners such as stevia and erythritol. Use of stevia and oth-er plant-based sweeteners tripled from 2009 to 2013; stevia was used in 240 products launched in the U.S. in 2013. – Adapted from BevIndustry.com

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Half Fight Anxiety When Ordering at a Restaurant

Whether it’s sweat-soaked palms, jittery feet or an elevated heartbeat, a new survey* by-Applebee’s® reveals 50 percent of millennials experience symp-toms of anxiety when ordering at a restaurant.

It should come as no surprise, then, that 6 in 10 millennial men and nearly half (46%) of millennial women routinely ask their servers for more time or jump at the opportunity to order last.

Applebee’s Take Two offers any two selections from their Taste of Summer menu, start-ing at $10.99.

You Don’t Owe Anybody An Explanation For...Sometimes people make inappropriate commentary about your

romantic relationship(s), your appearance, your beliefs, or why you don’t see things their way... which is really none of their busi-ness. The forced opinions of somebody else who doesn’t like your way of living is just a negative weight, and a control-freak criti-cism that you don’t need.You might overhear comments like you are not the “perfect cou-

ple” or you should find a better job, a different circle of friends, or simply someone else. However, you are not answerable to anyone but yourself for your life choices. Live your life and never, ever leave or stay in a friendship, an

argument or relationship just because someone else says you have to. Make your own mistakes if you must, but learn from them al-ways. Life is like an ice cream parlor: lots of flavors, lots of choic-es, and you don’t owe anybody any explanation for:1. YOUR LIVING SITUATION.2. YOUR LIFE PRIORITIES.3. AN APOLOGY IF YOU ARE NOT SORRY.4. ALONE TIME.5. PERSONAL BELIEFS.6. A YES TO EVERYTHING THEY SAY.7. YOUR PHYSICAL APPEARANCE.8. YOUR SEX LIFE.9. YOUR CAREER OR PERSONAL LIFE CHOICES.10. YOUR RELIGIOUS OR POLITICAL VIEWS.11. BEING SINGLE.12. NOT WANTING A DATE JUST BECAUSE THEY ASKED.13. AN EXPLANATION FOR YOUR DECISION ABOUT MARRIAGE.14. YOUR RELATIONSHIP CHOICES.

–the-open-mind.com

The average gyro is terrific if you’re seated and careful. But, most of us are mobile and for those of us who dine while driving or at a desk, Devanco’s new Gyro Sausage is approaching genius. Precooked, and on a pita is easy to handle on the go, even with tzatziki sauce, onion and tomatoes. It is terrific as an appetizer (we cut up pita, onion, tomato and made party hor’devourss) and as salad topping. Available from Chicago’s own Devanco Foods; see their ad on page 13.

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Madison Wisconsin based Chocolate Shoppe Ice Cream Company recently increased its distribution in the greater Chicagoland region. The 52 year old family owned company manufactures only the finest super-premium ice cream. Their philosophy is that if an account serves the best ice cream in town (at little or no extra cost), their customers will attract more customers and keep them

coming back for more. This philosophy has worked for them for 50 years.

To be called super-premium, an ice cream’s overrun (the air added to the ice cream mix) must be lower than 50%. This results in a creamier, smoother taste. Chocolate Shoppe Ice Cream Company’s low-overrun super-premium ice cream contains smaller ice crystals

because it contains less air. Smaller ice crystals reduce product “graininess”, which is caused when the product is warmed to scooping temperature and exposed to air.

Chocolate Shoppe Ice Cream offers over 110 flavors super-premium ice cream, non-fat Greek style frozen yogurt, frozen soy ice cream, Italian ices, no sugar added ice creams, and sherbets. Every one of their 110 flavors is made of only the highest quality ingredients and is certified Kosher.

Chocolate Shoppe Ice Cream Company offers a full line of products to support their customers too. Including full retail training programs, retail store designs, point of sale signage, and branded paper goods. They make it easy for you to get the most from this delicious profit center.

Chocolate Shoppe Ice Cream Company’s super-premium ice cream is recognized as Wisconsin’s super-premium ice cream by winning many national and international awards. Including 1st place at the 2013 World Dairy Expo. See their ad on page 22 of this issue.

Anyone can join the Losers Club; just stop trying.

Bottom-Lining Purchasing DecisionsThere are two fundamental reasons that drive all purchase decisions: People either

buy to feel good or to solve a problem. But because our personal lives are not strictly profit-driven enterprises, not every personal problem we solve can be dollarized. On the other hand, the primary driver behind nearly all business expenditures is the need to solve some type of problem. Further, in business, the solution to a problem represents either the avoidance of loss or the chance for gain. Both of these can be measured in dollars and cents ... or dollarized.

Examples of Avoidance of Loss Examples of Chance for Gaino Reduce cost of materials o Increase saleso Reduce downtime o Increase priceso Reduce labor costs o Expand market shareo Reduce regulatory penalties o Enter new marketso Reduce product liability costs o Earn new customerso Eliminate manufacturing waste o Enable new products

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Want to be More Productive? Know how many days a week you’re actually produc-

tive? About three: People work an average of 45 hours a week; they consider about 17 of those hours to be unpro-ductive (U.S.: 45 hours a week; 16 hours are considered unproductive). We could all be accomplishing a lot more — but then again, none of us wants to be a workaholic, either. � e overriding problem is workplace distractions, from constant jabbering, interuptions and invasive mes-saging from e-mails, phone calls or texts.

If you start the day calm it’s easy to get the right things done and focus. But when we wake up and the fray is already upon us — phone ringing, emails coming in, � re alarms going o� — you spend the whole day react-ing. � is means you’re not in the driver’s seat working on your priorities; you’re responding to what gets thrown at you, important or not.

Don’t do email until you assign it a speci� c time. For every minute lost to email, you will lose an additional 23 minutes refocussing. An email comes in and sudden-ly you’re giving your best hours to someone else’s goals, not yours. You’re not planning your day and prioritizing; you’re letting your objectives be hijacked by whoever ran-domly decides to enter your inbox.

Don’t ask how to make something better until after you’ve asked “Why do we ddo this in the � rst place?” Research shows CEOs don’t get more done by blindly working more hours, they get more done when they fol-low careful plans.

Ed Hallowell, former professor at Harvard Medical School and bestselling author of Driven to Distraction, says we have “culturally generated ADD.” Has modern life permanently damaged our attention spans? No. What you do have is more tantalizing, easily accessible, shiny things available to you 24/7 than any human being has ever had. � e answer is to lock yourself somewhere to make all the � ashing, buzzing distractions go away.

Set up a personal routine. A routine is necessary to feel in control and nonreactive, which reduces anxiety. It therefore makes you more productive. Research shows how you start the day has an enormous e� ect on productivity, and you procrastinate more when you’re in a bad mood. Studies demonstrate happiness increases productivity and makes you more successful. Your routines can be formal and scienti� c or personal and idiosyncratic — but either way, productive people have a routine. Establish a closing ritual. Know when to stop working.

Try to end each workday the same way, too. Straight-en up your desk. Back up your computer. Make a list of what you need to do tomorrow. Research says you’re more likely to follow through if you’re speci� c and if you write your goals down. Studies show this has a secondary ben-e� t: writing down what you need to do tomorrow relieves anxiety and helps you enjoy your evening. – Business Insider Inc.

Vine: How To Use It To Generate Buzzworthy Sales� e use of short videos, or vines, has become an important part of a successful mar-

keting campaign. Vine, a social media platform that competes with Instagram, allows people to upload six-second videos, which can be linked to a person’s Facebook and Twitter accounts. And just as they did with Instagram, businesses are taking notice and using the platform to reach customers. Barberitos is one such company. � e chain cre-ated Vinespeci� c promotions to attract a larger following, and Fuzzy’s Taco Shop created a monthlong campaign in July to support its Share Our Strength’s Dine Out For No Kid Hungry campaign. Fuzzy’s donated 10 meals to the No Kid Hungry campaign for each video uploaded to the Vine app or to Twitter with the hashtag #fuzzys4nokidhungry.

Digital Menu Boards Keep You Publicly Updated

As fast casual customers be-come more digitally connected, the use of digital menu boards is going to become even more important. � is use of digital technology not only catches the eye of today’s consumers, but also gives restaurant owners the ability to change menu prices and contents instantly. Mama Fu’s, an Asian-inspired con-cept, switched to digital boards last year with a goal of increas-ing sales and providing a bet-ter guest experience. “We want to keep customers up to date on our unique brand attributes and innovations, so we created a variety of animated market-ing messages for the new Digital DNA menu boards,” said Ran-dy Murphy, CEO. “We now feel that the quality of our interior matches the quality of our food. It’s been fantastic, and we’re still new to it.”

Instagram Can Build Fans & Sales

Restaurants are � nding the photo-sharing platform useful when it comes to enticing cus-tomers. � is free, digital word-of-mouth advertising is being used to showcase menu items in ways mere text never could. Videos now are an option on In-stagram, which � e Co� ee Bean & Tea Leaf has embraced. One of its most popular postings was a video showing the pouring technique of its baristas.

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Don’t Let Email Sabotage Your DayTo some people, they can’t imagine not waking up and immediately

checking email or social-media feeds. An email comes in and suddenly you’re giving your best hours to someone else’s goals, not yours. You’re not planning your day and prioritizing; you’re letting your objectives be hijacked by whoever randomly decides to enter your inbox.

Whenever possible, don’t check email for the first hour or two of the day. It’s difficult for some people to imagine. “How can I do that? I need to check email to get the information I need to work on my most important one or two to-dos?” You would be surprised how often that is not the case.

You might need to get into your email to finish 100% of your most important to-dos. But can you get 90% done before you start clicking through messages and ads? Yes.

Studies show email stresses us out, sidetracks us and is addictive.The addiction to constantly being on-call extends to texting and calls as

well. The most productive hours are when you are awake, alert and ready to begin; the weight of “being in touch” often slows down your momen-tum by diverting your attention and focus.

Use a message. By keeping your phone on DO NOT DISTURB and add-ing a simple disclaimer to your email, let people know that unless it is an emergency, to call back at a given time.

Your time belongs to YOU. Guard it selfishly to protect your own pro-fessional reputation as well as to corral runaway time-wasters.

“Department of Labor Revisions May Help Restaurants”Article contributed by James Kapolas managing partner – www.payvilleusa.com

In March of 2014, President Obama ordered the Federal Department of Labor to review and revise the use of salary for certain exemptions to the Fair Labor Standards Act (FLSA).

Restaurants have wrestled with salary versus hourly wages for back of the house employ-ees. This clarification should help in certain instances where a Chef or Sous Chef should be classified as an exempt employee for purposes of overtime.

To determine Chefs and Sous Chefs for overtime exemp-tions follow the Executive and Learned Professional Checklists:1. Executive Checklist: Does the Chefa. Oversee a Departmentb. Manage at least 2 employees c. Hire and/or fire employeesd. Exercise a high degree of dis-cretion and independent judg-mente. Get paid at least $455 per week on a salary basis2. Learned Professional Checklist: Does the Chef ’s primary dutya. Require an advanced or pro-longed course of specialized in-struction (e.g. culinary school)b. Require advanced knowledge obtained by completing and ac-ademic course, where the degree is used in day-to-day duties of the jobc. Earn at least $455 per week on a salary basis3. Note: Cooks who perform routine tasks are still likely not to be either executives or-learned professionals for ex-emption from overtime

Page 27

Hospitality Industry Moving Faster On Cardiac Arrest Victims

When a guest or employee experiences sudden cardiac ar-rest, a growing number of hospitality managers are realizing there’s no time to wonder where the nearest defibrillattor is or if anybody knows CPR. Especially since a cardiac arrest victim’s chances of survival drop by about 10% for every minute defibrillation is delayed. That’s why hotels, restau-rants and other members within the hospitality community are proactively adopting best practices for safety that include the installation of AEDs (Automated External Defibrillators) and CPR training. “Many hospitality brands have always had high regard for providing the utmost care to their guests and employees,” says David Lipman, President of SOS Tech-nologies, a Chicago-based provider of safety equipment, first aid products and training services. “More are understanding

that this promise extends to preserv-ing the health and safety of everyone who comes into close contact with their brand.”

New developments have encouraged the adoption of safety best practices, including: CPR can now be performed using a “hands only” technique that focuses on chest compressions rather than giving rescue breaths; Good Samaritan laws pro-tect users and acquirers of defibrillators from civil liability; Defibrillators have become very affordable for the hospitality industry; Almost 400,000 people die every year in the U.S. from sudden cardiac arrest.

–Bob Miller, AED Specialist, SOS TECHNOLOGIES INC

august 25-32.indd 27 7/14/14 9:46 AM


Younger Demographic Turns to Coffee for Their Caffeine

Aim for excellent; settle for great.

You’re not the only person who needs a daily dose of caffeine

in some form. A study by the U.S. Centers for Disease Control and

Prevention reports that 73 percent of young people (up to age 22) consume caffeine on an average day, a figure that’s stayed steady over the decade from 1999 to 2010.

And it’s not just from soda. In fact, caf-feine from soda con-sumption has dropped in the last 10 years, from 62 percent to 38 percent. Kids nowa-days are drinking more coffee than before, an increase from 10 per-cent in 1999 to 24 per-cent in 2010. They’re also getting caffeine from sweetened tea drinks and other bev-erages, including en-ergy drinks. Although statistics for energy drinks weren’t avail-able from the early years of the study, by 2010 they represented 6 percent of the caf-feine intake of the chil-dren studied.

21st Annual Barkapalooza Dog Walkathon and Expo to Benefit the West Suburban Humane Society For twenty-one years the West Suburban Humane Society has celebrated all things dog related at their annual Barkapalooza, a half-day, family-friendly fest for dogs and their people. This year, Barkapalooza will take place on Sunday, September 28, 2014, from 10AM to 2PM, at the Lisle Community Park located at 1825 Short Street in Lisle, Illinois. This extremely dog-friendly event allows pet owners, prospective pet adopters and all-around pet lovers to raise money for homeless pets through a Dog Walk-athon. Participants are encouraged to collect pledges for the walk, and all proceeds will support the West Suburban Humane Society, as this is their core annual fundraiser.Visitors to Barkapalooza will enjoy a food, fun, music, and even

receive a free goody bag for participating in the walk, rain or shine, and parking is ample and free. The adult registration fee on or pri-or to September 19th is $15, and it will be raised to $20 thereafter. Children 12 and under may walk for free. Walkers with $100 or more in collected pledges will have their registration fee waived and walk for free. Participants may set up fundraising websites by log-ging on to www.firstgiving.com/wshs. Fundraising is not necessary in order to attend Barkapalooza, but it is highly recommended.Animal lovers may explore the Pet Expo, where over twenty-five

pet-focused vendors such as the K9 Cookie Company, The Happy Dog Barkery, K9 Fit Club, Mark Pastor Photography, Belle Aire Kennels and Fabien’s Paw Station and more will be featured along with breed specific rescue groups of all sorts. Owners may also have pets micro chipped for a discounted rate of only $35. A blessing for the animals will be given at 10AM to kick off the event, and the Frisbee Sky Dog Team will also do a demonstration. For the kids, there will be clowns, face painting and balloon sculptures, all free of charge, along with a “Kids and Kindness Zone” and a scavenger hunt, too.

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Xmas Tree Firm Makes ‘Em in USASanta’s Own, a high-end manufacturer and sup-

plier for the holiday market, has announced plans to move some of its manufacturing and assembly work from China back home to its Brunswick, Ohio, acility. The fi rst tree to be assembled in the U.S. is one of Santa’s Own newest offerings, the Growing Tree. Its versatility allows the customer to extend the tree from a seven-and-a-half foot height to 9

feet, or even 10 feet through the use of additional parts. It’s perfect for the customer who wants to move the tree to a room with higher ceilings, fash-ion a different look or is moving into a new home.

Retailers will enjoy the adjustable height feature because it limits the need for them to carry tall tree inventory.

Innovations such as the Growing Tree have al-lowed Santa’s Own to maintain a steady pattern of increasing sales since its founding in 1995.

Each year, Johnny Rockets serves 17 million hamburgers, 11.3 million sodas, 8.3 million shakes & malts, 8 million pounds of fries, 2.1 million orders of onion rings and 815,000 gallons of ice cream. - source

The Smithsonian Institution has in-cluded two wines that trumped French wines at the famous Paris Tasting of 1976 on its list of “101 Objects That Made America.” The 1973 Chateau Montelena chardonnay and the 1973 Stag’s Leap Wine Cellars cabernet sauvignon, which put Napa Valley, Calif., on the global wine map, will be featured in the museum’s book, alongside artifacts such as Abraham Lin-coln’s hat and Alex-ander Graham Bell’s telephone, writes S. Irene Virbila. - L.A.

Times A study by Har-ris Corp. for Career-Builder found that 58 percent of employees over 60 currently say they’re putting off re-tirement, down from 61 percent in 2013 and even farther be-low the 2010 high of 66 percent. An analy-sis by Oxford Eco-nomics for the U.S. Travel Association found that more than 40 percent of U.S. workers don’t take their full allotment of paid time off (PTO) during the year, rep-resenting an average

of 3.2 unused vaca-tion days per worker in 2013—and a total of 429 million. Ac-cording to a recent

study by Pricewater-houseCoopers, nearly 60% of grocery shop-pers seek custom cou-pons, such as those delivered digitally to their mobile phones for products they buy or may be interested in, as the best way to simplify their fu-ture shopping. - PMBC Group U.S. food and bever-age companies will see increased sales in 2014 due in part to new customers and new products, ac-cording to WeiserMa-zars. Health and well-ness was the top sales driver in 2013, fol-lowed by private-label and organic foods. - FoodNavigator.com A contro-versial renovation proposal of Chica-go’s Wrigley Field re-cently had concerned residents attending a meeting hall near the police station. Many aired concerns about already approved parts of the renova-tion, such as a public plaza and elimination of parking spaces, and revised proposals such as an expanded number of outfield signs. - Chicago Tribune

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Economist’s Outlook for Restaurant Sales Remains Positive The National Restaurant Association’s Chief Economist Bruce Grindy breaks down the latest retail sales figures. Restaurant sales totaled $46.5 billion in May, which was down slightly from the record volume posted in March. Despite the recent softness, improving economic conditions point toward a positive second half of 2014.After posting a record high volume in March, restaurant sales backed off during the last two months, accord-ing to preliminary figures from the U.S. Census Bureau. Eating and drinking place sales totaled $46.5 billion on a seasonally-adjusted basis in May, down roughly $200 million from the recent peak registered in March. Despite the downticks of the last two months, restaurant sales remain on a positive trajectory overall. In the 12 months ending May 2014, eating and drinking place sales were up 4.1 percent, after adjusting for seasonal, holiday and trading-day factors. This growth was generally in line with the 4.3 percent gain in overall retail sales during the same period, and well above the modest 1.3 percent increase in grocery store sales. The recent softness in restau-rant sales may have been due in

part to a sharp increase in auto sales. Sales at auto dealers were up a strong 1.4 percent in May, and stood more than 10 percent above their year-ago levels. Looking forward, restaurant operators remain generally optimistic that their sales en-vironment will improve in the months ahead. In the NRA’s May 2014 Tracking Survey, 46 percent of restaurant operators said they expect to have higher sales in six months (compared to the same period in the

previous year), while only 11 percent of restaurant operators expect their sales to decline in six months.On the macro level, expect business conditions for restau-rants to continue improving in the second half of 2014, as steady job growth will boost income and consumers’ confi-dence in their financial situa-tion. This will set the stage for households to burn off more of their accumulated pent-up demand for restaurants.

Remember that your employees are your backbone, and too much stress on a backbone can cripple

your operation. The only thing stopping your best people from stealing your business is

how well you treat them. — JC

Is the NLRB Targeting Franchises? Recent moves by the National Labor Relations

Board suggest the board wants to throw a wrench into the franchise business model by holding fran-chisors responsible for labor practices at stores solely operated by franchisees.At issue is the NLRB’s apparent desire to change its

definition of “joint employer,” or how it determines whether an individual is employed by two indepen-dent companies. The current standard the NLRB uses requires that both employers are responsible for matters directly related to employment of an indi-vidual, such as hiring, firing, supervision and disci-pline, said Angelo Amador, National Restaurant As-sociation vice president, labor and workforce policy.A redefinition could result in an erosion of the

franchise business model by causing franchisors to exercise control over wages, hiring and other aspects of employment at franchisee-operated restaurants. This would limit the flexibility of franchisees in hir-

ing and making other decisions regarding employ-ment that are essential to operating a successful franchise, Amador explained.“If the standard is changed, companies could be

held liable for violations committed by entities completely outside of their control,” Amador said.The NLRB is expected to issue internal guidance

soon on whether it will consider McDonalds, USA, LLC as a joint employer in a group of current unfair labor practice complaints against individual fran-chisees, despite the fact that labor relations in the stores are solely the responsibility of the franchisees.Unfair labor practice complaints are first consid-

ered by an administrative law judge. If the admin-istrative law judge’s decision is appealed by either party, the complaint goes before the NLRB. If the NLRB’s decision is appealed, the complaint is sent to the court of appeals in the district in which it was filed.

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Consumer Preferences By The Numbers

72% Consumers who would consider dining out more often if menu prices were lower during o� -peak times.

58% Consumers who are likely to make a restaurant choice based on its environmental sustainability e� orts.

64% Consumers who are more likely to visit a restau-rant that o� ers locally- pro-duced food items.

81% Consumers who say there are more healthy op-tions at restaurants than there were two years ago.

72% Consumers who are more likely to visit a restau-rant that o� ers healthful op-tions.

43% Consumers who would use a touch-screen or-dering kiosk if available.

44% Consumers who would use a smartphone to look up nutrition informa-tion for restaurant food if available.

43% Consumers who have placed a restaurant takeout or delivery order online.

47% Consumers who would use an electronic pay-ment system at the table if available.

87% Consumers who say good service is a key attribute for choosing a restaurant.

33% Consumers who fac-tor in information from peer-review websites when choos-ing a restaurant.

65% Consumers who say ease of parking is a key attri-bute for choosing a limited- service restaurant.

America’s Restaurants At A Glance m Restaurant-industry sales are projected to

total $683.4 billion in 2014 and equal 4 percent of the U.S. gross domestic product.

m Restaurant-industry job growth is projected to outpace the overall economy for the 15th con-secutive year in 2014.

m � e restaurant industry is projected to em-ploy 13.5 million people in 2014 — about one in 10 working Americans.

m � e restaurant industry is expected to add 1.3 million jobs over the next decade, with em-ployment reaching 14.8 million by 2024.

m More than nine in 10 eating-and-drinking place businesses have fewer than 50 employees.

m More than seven in 10 eating-and-drinking places are single-unit operations.

m $72,880 Sales per full-time-equivalent em-ployee at eating-and-drinking places in 2012.

m Average unit sales in 2011 were $874,000 at fullservice restaurants and $777,000 at quick-service restaurants.

m Restaurants employ more minority manag-ers than any other industry.

m One-half of all adults have worked in the restaurant industry at some point during their lives, and one out of three got their � rst job ex-perience in a restaurant.

m Eight in 10 restaurant owners say their � rst job in the restaurant industry was an entry-level position.

m Nine in 10 salaried restaurant employees started as hourly workers.

m 59% of � rst-line supervisors/managers of food preparation and service workers in 2012 were women, 14% were black or African-Ameri-can and 17% were of Hispanic origin.

m � e number of black or African-American-owned restaurant businesses jumped 188% be-tween 1997 and 2007, compared to a 36% in-crease for all restaurant businesses.

m � e number of Hispanic-owned restaurant businesses increased 80% between 1997 and 2007, while the number of Asian-owned restau-rant businesses grew 60%.

m � e number of women-owned restaurant businesses rose 50% between 1997 and 2007.

m Nine in 10 consumers say they enjoy going to restaurants. Two in � ve consumers say restau-rants are an essential part of their lifestyle. –NRA

Seven in 10 consumers say their favorite

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Top Dozen Safety Rules at Work1: Use caution around equip-ment to avoid cuts, burns, etc.2: Clear clutter from tra� c areas and work areas.3: Do not make any technical or organizational changes with-out prior authorization.4: Mount � re extinguishers in visible, key areas.5: Maintain smoke alarms in key areas.6: Maintain adequate lighting, especially in parking lots.7: Maintain a self-care kit with water, � ashlight, blankets, non-perishible food, and other items for emergency situations.8: Keep a � rst-aid kit handy for initial care when injuries occur.9: Do not start up or shut down equipment or installa-tions without using the ap-propriate written operating procedure.10: Do not perform work with-out a valid work permit.11: Do not walk under a load while lifting is taking place.12: Do not work at heights without a safety harness when there is no collective protective equipment.

Workers’ Rights to a Healthy and Safe Workplace

By law, all workers have the right to a safe and healthful workplace. � ere are speci� c laws or regulations called “stan-dards” which OSHA enforces. � ese laws describe what em-ployers must do to protect workers and can be divided into three categories:

1. Right to know about work-place hazards

2. Right to protection from these hazards

3. Right to act to improve workplace safety

� e most common type of injuries that a� ect restaurant workers are sprains and strains – these make up a third of injuries reported in restaurants.

Other common injuries in-clude cuts, bruises and burns.

If you are ever asked to do tasks that you believe might lead to death or serious injury, you can and should refuse to do that work. Ideally, your work-place will have a safety system to make sure that workers are never called on to perform an unsafe act. If you do refuse to do a dan-gerous task, OSHA protects you against punishment but only if certain conditions are met:

• Doing the work could ex-pose you to a “real and appar-ent” hazard that could result in injury or death.

• You fi rst ask the employer or supervisor to eliminate the hazard.

• You inform the employer that you are willing to perform other work until the hazard is eliminated.

If all these conditions are met and workers are punished for re-fusing to do work they believe is especially dangerous, you can � le a complaint with the state Labor Commissioner.

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Chef Profi leNAME: Tim KerkerRESTAURANT: Bistrot ZincPHONE: 312-337-1131 ADDRESS: 1131 N. State Street, Chicago, IL 60610BIRTHPLACE: Brunswick, MaineCURRENT POSITION: Chef/PartnerFIRST FOODSERVICE JOB: Short-order cook at the student union my fi rst year of college in 1985FAVORITE FOOD: A big bowl of steamed clams always brings me home to childhood, summer cookouts enjoyed at our backyard picnic table.AWARDS/HONORS: I am grateful to be able to cook for a living.MEMORABLE CUSTOMERS: In 1995, I had the honor to pre-pare a venison dish at a state dinner hosted by President Bill Clinton for President Boris Yeltsin.WORST PART OF JOB: Tardiness and no-shows, be it from purveyors, co-workers, or reservations, are always a bummer.MOST HUMOROUS KITCHEN MISHAP: I once prepared a pasta carbonara for a frequent, pet room-service order and soon the word came down that Axel preferred a skosh fewer peas and al dente pasta. This was followed by a note from the GM of the hotel.FAVORITE FOOD TO PREPARE: Iʼm still amazed by an honest braise; the transformation of fl avor on the next day is magical.PART OF JOB THAT GIVES MOST PLEASURE: I truly enjoy the daily routine of life in an a la carte restaurant. We start with a clean kitchen, prep the menu- big boxes of food whittled down to tasty plates for the customer, and clean up after the frenzy of service so you can start fresh the next morning. After many years, the triumphs still vastly outnumber the tragedies.IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: An ornithologist.BEST ADVICE RECEIVED: Good cooking is a lot of little things done right.FAVORITE VACATION SPOT: My wife and I treasure time at Popham Beach in Maine. We spend the days looking for sand dollars, surf-casting for stripers, and beating back seagulls while eating lobster rolls on a blanket. Evenings bring cocktail hour and stunning meals prepared together.WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I appreciate FINʼs coverage of the immense scope of what is going on within the industry. It is a challenge to stay current with the dynamism of the food world when immersed in the focused, daily life of a restaurant.

Stumptown Cold Brew Coffee on Tap at Chicago Coffees & TeasWith the summer in full swing, many customers

like to enjoy their normal cup of joe… only cold instead of hot! Iced co� ee is a cold variant of cof-fee, but there are a few di� erent ways to make iced co� ee. Traditionally, iced co� ee is made by cooling down a hot-brewed co� ee and serving it over ice. However, one of the newest trends in iced co� ee is o� ering cold brew or cold press – a co� ee that is brewed in cold water instead of hot water.

Cold brew or cold press refers to the process of steeping co� ee grounds in room temperature or cold water for an extended period, usually 12 – 16 hours. Cold brew co� ee naturally seems sweeter due to its lower acidity. Because the co� ee beans in cold press co� ee never come into contact with heated water, the process of leaching � avor from the beans pro-duces a di� erent chemical pro� le from conventional brewing methods.

Stumptown Co� ee Roasters out of Portland, Or-egon have partnered with Chicago Co� ees & Teas

to bring a great new prod-uct to the Chicago market. Stumptown, known for their super-premium cof-fees, is now o� ering kegs of delicious cold brewed co� ee that is dispensed through a kegerator or ex-isting beer tap line. Pro-pelled by Nitrogen, it is smooth and sweet with bright juiciness, low acidity and a long chocolate � nish. It also has a refrigerated shelf life of 60-90 days.

Chicago Co� ees & Teas has been providing arti-san co� ees & teas, equipment, service and training to food service operations since 2007 in Chicago, representing premium brands such as Metropolis Co� ee, Colectivo Co� ee, Julius Meinl Co� ee and Rishi Teas.

Profi ts Lost■ Too much texting on the

job.■ Personal issues.■ Unwillingness to give it alit-

tle extra when sales are down.■ “It’s not my responsibility,”

when someone else is missing or overwhelmed.■ Won’t speak intelligently.■ Snacking in front of the cus-

tomers.■ Unkempt appearance.■ Discourtesy.■ Not on site or at the assigned

work station.■ Letting a customer leave un-

happy.

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Zepole: Going Green Won’t cost too much Green

Busting the myth that greening a restaurant means breaking the bank, Zepole Restaurant Supply Compa-ny is blazing a trail for Chicago foodservice distribu-tion. “Our industry has a perception that being green costs more money,” Zepole President Gary Thiakos said. “The reality is, there are plenty of opportuni-ties for restaurants to help the environment without spending more than they already are,” he said.

A preferred vendor of the Green Chicago Restau-rant Coalition, Zepole provides eco-friendly products from energy-efficient equipment to certified green disposables and cleaning products. Thiakos’ goal is to make green the standard, not just another option. “I do not want to sell product that will sit in a land fill, and ‘oh by the way,’ we also carry a few green products if you’re into that,” Thiakos said. When it comes to purchasing everyday restaurant dispos-ables, choosing Zepole automatically means taking a step towards sustainability. “For example, instead of having a green and non-green kitchen towel option, we are selling simply a green kitchen towel,” Thia-kos said. “Whether our customers are asking us for it or not, most likely they are going green already,” he said. More than 30 years ago, the family owned and operated company was built on a commitment to dedication, integrity, and service. Thiakos believes providing earth conscious supplies at an affordable cost are imperative to remaining loyal to that pledge. See their ad on page 17

Implement a “Great Idea” system with modest rewards for killer suggestions. your people on the floor are your best ambassadors for positive change!

Tyson Buys Hillshire Brands

Hillshire Brands has signed an acquisition deal with Tyson Foods for roughly $7.8 billion. The deal had been tenta-tive until Pinnacle Foods terminated its merger with Hillshire, which al-lowed the acquisition by Tyson to move forward.

– Adapted from Bloomberg Businessweek

Bee Awareness CampaignGeneral Mills is donating $1 from every box

of its Cascadian Farm brand’s Buzz Crunch Honey Almond cereal, sold exclusively at Whole Foods Market, to the Xerces Society, which is dedicated to pollinator conservation. Whole Foods has also partnered with Xerces on in-store events and a social media campaign to help raise awareness of bees’ role in the food supply. – Adapted from Marketing Daily

How to turn critics Into your Fans

One of your direct reports openly criticizes you in front of a group of some of your other direct reports. And the truth is you’d just like to smack the young smart-mouth for embarrassing you. But here’s some-thing leaders have to learn: how to take criticism. It is absolutely essential for you to be able to tolerate criticism if you are going to be an effective leader, says John Baldoni in his article “Learning how to accept criticism,” in Darwin magazine.

But what exactly does this elu-sive phrase mean, “being able to accept criticism.” One thing a leader has to understand is that he or she needs honest communica-tion. And a lot of times, criticism can be just that. So, if for no other reason than self-preservation, you will want to encourage the kind of environment where someone in a subordinate position feels com-fortable giving criticism.

Here’s what Baldoni suggests: 1. You’ve got to be able to roll

with the punches. The message this will send out is that you are allowing people to disagree with you. And even though you may not be aware of how much you need this—probably some day it will become very clear to you just how important this is. Listen to what your critics have to say and if you feel it’s necessary you can defend yourself. But here’s the key: Don’t under any circum-stance try to discredit your oppo-nent.

2. Take a deep breath and thank the person who criticizes you. Why thank your critic? It took courage for that person to speak his mind to someone who is most likely more powerful than he or she is. Whatever you do, don’t go on a defensive attack. What you’re saying when you react negatively: No criticism al-lowed here. And, unlucky you, that will be the last time you are ever likely to hear the truth from the people who work for you.

3. Reflect, then act. Taking time to think over what your di-rect reports say to you, even if it’s something you think you don’t want to hear, demonstrates your maturity and true caring as a leader.

august 33-40.indd 34 7/14/14 10:33 AM


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Proud to serve Chicagoland’s largest food brands and their suppliers.

Campbell Looks to GrowCampbell Soup saw a 5% increase in sales in 2013 after two years of declines, and

CEO Denise Morrison is looking to new brands and categories to boost overall com-pany sales. Campbell in recent years has acquired organic baby food manufacturer Plum Organics and carrot producer Bolthouse Farms. “We’re changing to deliver on consumers’ expectations because consumers are changing,” Morrison said, adding that the company has “noticed a series of seismic shifts with the consumer, and one of them is about health and wellness.” – Adapted from USA Today

What to Do When You’re Bypassed For Recognition

Are you waiting for some-one to recognize your work and give you the raise you deserve? Women often do this. Giving other people the power over your income and career in this way can be a dis-concerting experience. And if you think that “it” will hap-pen someday if you just keep your nose to the grindstone, then you probably still be-lieve in the tooth fairy, too. It would be lovely if all those in charge took the time to recognize and reward you ap-propriately. But the truth is, you’re probably going to have to ask.

According to Berkman Fives Career Solutions for Women, to e� ectively negotiate, you � rst have to merge the needs of the other party with your own. Here’s how you can deliberately and thoughtfully arrange your discussion: ■ Do your research. � is will give you a psychological edge

when you come to the table. You have to know what you’re worth. Research and network aid to determine your worth, but compile your hours, extra e� ort and comparable workloads and goals reached. Know what you have to o� er. What have your ac-complishments been? What are you doing currently? What will you be able to do in the future? How are you valuable in the company? Go to the table with some cold, hard numbers. Do not make an emotional appeal for a raise. Stick to your perfor-mance, and use numbers to back up your argument. Establishing your value over and above the average team worker has compen-satory value; use it. ■ Make a plan. Ask if this is the right time to make your pitch

for a raise? Is the company in dire straits right now? Is it sitting pretty. What is your boss’s situation within the company. Will asking now put an undue burden on him or her? If you decide to go ahead and ask, make sure you know what your boss’s future needs are, and how you will help him with them. Make sure you take time to think through all the possible scenarios that could occur in the meeting and what your response will be. ■ Match your strengths to your company’s and boss’s needs.

Pull it all together and deliver it with con� dence. You will need to manage the meeting since you called it. Make sure you are properly prepared. Remember that you are proposing and re-questing. You’re not asking for a favor or groveling. Set the right tone. Practice before the meeting. ■ Now set up your meeting. Tell your boss you want to discuss

your performance and compensation. After the meeting, follow up with an e-mail within 24 hours.

august 33-40.indd 35 7/14/14 10:33 AM


Dave March, owner of March Quality New and Pre-Owned Foodservice Equipment is reporting that this summer, they have received several loads of new or like new equipment from major US foodservice equipment manufacturers. Dave also reports that like all equipment the fi rm sells, they clean, test and warranty every piece, either with their own warranty or the manufacturer’s warranty. March equipment has over 30,000 square feet of quality new and pre-owned equipment in their Addison Illinois showroom. And unlike most other used equipment companies, they will only purchase equipment that their technicians can clean, test, repair and refur-bish in-house. The fi rm’s ad ap-pears on page 11 of this issue.

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The “Buy Illinois Pledge”The Illinois Depart-

ment of Agriculture (IDOA) is challenging residents to devote a small portion of their food budget to Illinois-made products.

If every Illinois house-hold dedicated just $10 of its existing, weekly grocery budget towards the purchase of Illinois food products, the de-partment concludes more than $2.4 billion a year would be re-invest-ed in the Illinois econo-my, helping to revitalize both rural and urban communities.

“We aren’t asking con-sumers to dedicate new money towards this ini-tiative,” Governor Pat Quinn said. “We are sim-ply encouraging them to shift their purchases to buy Illinois-made prod-ucts.”

Accepting the chal-lenge is simple and would support thousands of jobs in the farming and food industries. Resi-dents just need to go on-

line to www.buyillinois-challenge.com and take the “Buy Illinois Pledge.”

The department has been working with in-dividual food compa-nies and grocery stores to brand Illinois-made items with an Illinois Product logo so that con-sumers can easily find them on grocery store shelves. Any entity that either produces, pro-cesses, packages, manu-factures or promotes a food or agribusiness product in the state is eligible to participate in the program free of charge.

“Consumers don’t al-ways have time to check product labels,” Agricul-ture Director Bob Flider said. “Use of this trade-marked logo not only will simplify identifica-tion of Illinois foods for the consumer, but also increase the visibility of participating companies in the marketplace.”

The Illinois Product Logo Program is just one

piece of a comprehen-sive Buy Illinois initiative. Another component, the “Where Fresh Is” cam-paign, promotes the con-sumption of Illinois fresh produce.

With funding from a USDA Specialty Crop Block Grant, television advertising, billboards and social media outlets across the state began promoting the “Illinois: Where Fresh Is” logo at the end of May. The cam-paign highlights Illinois-grown produce at more than 300 locations, in-cluding grocery stores, farmers’ markets and roadside farm stands.

Each location is dis-playing an “Illinois: Where Fresh Is” banner near its Illinois-grown fruits and vegetables sec-tion to encourage con-sumers to buy local. This is the second year of the program. Several of last year’s participants expe-rienced up to a 50% in-crease in sales due to the campaign.

– From the Illinois Dept. of Agri-culture. See their ad on page 34

Whole Foods Opens in Lower Income Chicago Area

Whole Foods Mar-ket and Chicago May-or Rahm Emanuel held a ceremonial groundbreaking in the city’s Englewood neighborhood, where a Whole Foods store will open in 2016. The $12 million store is an effort to inspire economic develop-ment in the low-in-come area.

– Adapted from Chicago Tribune

august 33-40.indd 36 7/14/14 10:33 AM


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Prevent the Financial Pain of Work Comp SurchargesBy Dustin Boss, CRA, CWCA, SPHR, CBWA

Work comp surcharges arise when the Experience Modi� cation Factor increases, often unnecessarily. � is Experience Modi� cation Factor, com-monly known as an “e-mod” by insurance professionals, is an extremely important factor used by insurance companies to adjust workers’ compensa-tion premiums. Every company has an e-mod, unless they self-insure their work comp insurance. � e e-mod is a crucial benchmark that employers need to pay attention to as it has a signi� cant impact on their work comp premiums. � e bad news? It often goes unmanaged at the insurance com-pany level. And this mismanagement means huge surcharges.

While commonly managed in the construction trades (because general contractors tend to frown upon hiring companies with a bad e-mod), e-mods on the whole go relatively unaddressed in other industries. It’s not bene� cial to practicing good business to not know where your e-mod stands, as this all important injury barometer has the single largest impact on your work comp premiums. Bottom line; what you don’t know, will hurt you.

It works like this: � e e-mod is nothing more than a numerical expres-sion of a company’s accident and injury record compared with the average for that particular employers’ industry. In other words, if your company is the leading manufacturer of widgets, then you get a score and are ranked among other companies that manufacture widgets.

All three of these companies have the same insurance company, payroll, types of employees, performing the same work, but all three companies pay vastly di� erent work comp premiums due to their e-mod surcharge status.

- Company A has an e-mod of .75, which means they’ve implemented best-in-class work comp surcharge controls. � ey pay $45,000 annually for their work comp insurance, and much less than their direct competitors.

- Company B has an e-mod of 1.00 which means this company has imple-mented some, yet not all work comp surcharge controls. As a result, this company pays $11,250 more than Company A; a 25% surcharge more.

- Company C has an e-mod of 1.25 meaning they are paying 25% more than Company B and a full 50% more than Company A.

� e all-important question would be: Which company would you be when compared against your competitors? Do you know your e-mod score and why it is that way? How long has your e-mod been in� ated? � ese are all questions you should seek an answer to if you don’t know already. Stay in the dark and you are sure to bump into higher premiums.

If you now think you know all there is to know about e-mod mismanage-ment, let me throw yet another wrench into the works.

� e data used to generate your e-mod score spans over a three-year period, and there are many “hands in the cookie jar” at the insurance company level responsible for data that ends up being used to calculate your e-mod. Un-fortunately, this information is regularly incorrect and rarely gets audited by insurance companies. � e problem being the insurance companies do not

do the calculation themselves and it is actually done by an outside organization.

All this being said, how con� dent are you that your e-mod is correct? When was the last time you looked into whether or not the data used to calculate your e-mod was up-to-date and correct? If you’re not looking into this, don’t as-sume your insurance carrier or insurance agent is doing this for you. Odds are you are getting an in� ated score that you do not deserve, which is not uncommon.

� e best way to stay on top of things is not to get lulled to sleep by an average e-mod score. You should know the lowest possible (lower is better) score available and continually strive for it. Driving your e-mod down to its minimum is the most pro� table way to slash your work comp surcharges. But � rst you need know what your current e-mod score is and the status of your current surcharge. Because if you don’t, the odds are that you are leaving signi� cant dollars on the table. And it’s money you will never see again.

Dustin Boss is a Certifi ed Risk Architect and Insurance Agent with Ottawa Kent.

You should know the lowest possible (lower is

Stop Procrastinating: LEAD!■ Cultivate your most vital

business relationships by mak-ing one phone call for every � ve e-mail messages to those con-tacts.■ Maintain your people’s

respect even when they don’t agree with you.■ Make every person you

meet feel exceptional by being consistently energetic and at-tentive.■ Increase your visibility;

view presentations at other peo-ple’s locations instead of just your own o� ce.■ Avoid the stress that pro-

crastination brings by starting a high-stakes task today.■ Take full advantage of your

people’s job knowledge and good sense. — Executive Leadership

Super-Foods■ Beans■ Blueberries■ Broccoli■ Oats■ Oranges■ Pumpkin■ Wild Salmon■ Soy■ Spinach■ Tea■ Tomatoes■ Turkey■ Walnuts■ Yogurt

Negotiating St rengths■ Takes planning, bargaining and ethical behavior.■ Walking in the other person’s shoes, know your goals and repsearch. Plan your approach. Know when to walk away.■ Have the ability to solve problems, understand what both sides are looking for, understand the risks, and always look at the future.

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This month I am proud to be pictured with Ken Henricks, director of operations for Bottleneck Management Group. Ken’s company oversees the operation of vibrant, high energy restaurants and taverns across Chicagoland. These venues include Howells & Hood (435 N. Michigan Ave), Old Town Pour

House (1419 N. Wells), Old Town Pour House - Oak Brook (8 Oak Brook Center), South Branch (100 S. Wacker), Sweetwater Tavern & Grille (225 N. Michigan Ave), The Boundary (1932 W. Division), and Trace (3714 N. Clark). Conceptually unique, these venues share friendly service, a full liquor bar, vast beer selection, intelligently designed wine lists, and brilliant twists on classic American cuisine in a casual environment.

Dave Sitton is with Bob King Auctions, one of our areas leading auction services companies. David works with professionals in our industry selling surplus equipment supplies, or food businesses looking to liquidate their equipment or furnishings. Bob King says they are in the business of urgency, which is why representatives are available to serve you 7 days a week. The next time you are thinking about attending or having an auction, contact Bob King Auctions. Their ad appears on page 40 of this issue.

Bright illuminated signs attract more customers, because they capture the attention of your prospects—the human eye is drawn to light five to six times the ambient level. The impact of printed signs fades away at night and the traditional light source for bright signs, neon, is fraught with numerous issues. That’s why SpellBrite was invented. Sean Callahan is with SpellBrite signage, a company offering interchangeable letters that become signs with any message you desire. These signs are bright, can flash

and really attract attention. Whether you are trying to increase your carry out and delivery sales or let people know you cater or even that you are open, SpellBrite has effective and affordable options for your business.

Ryan Schur is a criminal defense attorney offering discounted rates to those in the hospitality industry. Owners, managers and others have taken advantage of his industry discounts and services for DUI’s, traffic violations, batteries, drug and an array of other criminal offenses. The Law Offices of Ryan Schur are conveniently located in Arlington Heights, across the street from the Rolling Meadows court house. Ryan loves the hospitality industry which is why he enjoys serving the throngs of people in our industry needing legal assistance.

Mike Whitty is the Regional Sales Director for North Carolina based Brookwood Farms, Inc. Four generations of the Wood family have been

serving up real, pit-cooked barbeque since the 1970s. They’ve discovered that real Southern-Style BBQ made from roasting the meat low and slow over hickory charcoal is what has proved to help increase the sales for the foodservice and institutional locations serving their products. Within the last year, Brookwood has added 100 yards of pit space, totaling 200 yards with a cooking capacity of 100,000 pounds of meat a night. Even with the expanding business and growing notoriety, Brookwood keeps its focus the same as it was more than 40 years ago. No gas, no liquid smoke - just pit-cooked BBQ with a natural charcoal smoke and sauce. Their products are available through distributors.

Carlos Duarte ( r ) and Raul Lopez are with El Milagro, a leading manufacturer of tortillas and chips for foodservice and retail. It all stared in when Raul’s grandfather began selling his family recipe tortillas to local restaurants and consumers. Today the company serves retail and foodservice accounts throughout the Midwest. If you serve Mexican specialties on your menu, don’t settle for just any tortilla or chip. Check out the products from El Milagro.

Cary Miller Presents People Selling the Industry

The Marathon ChickenBurger®, produced by Devanco Foods, is now available in retail outlets. The 2 lb box can be found at all Jewel-Osco Su-permarkets, Mariano’s Fresh Markets and other retail locations. The retail box contains six, 1/3 lb gluten free all white meat chicken patties that can be cooked on a barbecue grill, flat grill, sauté pan or in the oven. Devanco executives report the product is performing well in both retail and food service locations. See their advertisement on page 13 of this issue.

3M’s Hot New Headset3M’s new Drive-Thru Head-

set G5 that researchers created to help defray repair costs and downtime, while improving the drive-thru experience for users and customers. Drawing extensively on customer input and needs, the G5 is the indus-try’s first wireless headset that allows users to perform in-store service and repairs. The device also incorporates new vibration

and battery technologies to increase operational efficiencies, making it extremely durable, reli-able and comfortable.

3M’s fifth-gen-eration wireless

headset c o m e s with an innovative control pod equipped with capacitive “feather touch” buttons and haptics vibrations technology, which are designed to reduce

input errors and increase user comfort. It also incorporates Smart battery technology fea-turing a battery charge gauge, end-of-battery-life indicator, and 3M OEM battery authen-tication. The Smart battery can be charged while still inserted in the headset, eliminating the need to remove the battery from the headset when charging. The charging stations are integrated into the headset storage unit, which can be mounted on a wall or set on a tabletop.

Other features include:• Reduced weight – 19 percent lighter• Customizable ID tags• Accelerometer with sleep and hibernate capabilities• Enhanced mic array technol-ogy that improves sound clarity and reduces background noise• Dual Indicator lights on mic boom including blue LED in-dicating a vehicle presence

3The Papa Filin’s brand of cer-tified organic products are baked locally by Biondillo Baking Com-pany. Products branded under this label include their outstanding Hand Made Pita Bread, California Sourdough and Hamburger Buns. Biondillo Baking Company offers a complete line of breads, rolls and sweet items packaged for foodservice and retail. If you have not tasted their products, contact them today.

Learn More About Yourselfn Live in the momentn Do one thing at a time.n Soften your most stubborn positionsn Cut yourself some slackn Think of what you have instead of what you wantn Develop your compassionn Let others have the gloryn Understand life is not always fair.n Seek first to understand.n Practice reality.n Flourish your own helping hand ritualsn Resist the urge to criticizen Become comfortable not knowing.n Decide that more is not always better.n Mind your own business. n Ask yourself—Will this mat-ter a year from now? — J.C.

august 33-40.indd 39 7/14/14 10:33 AM


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Procrastination Inoculation

Habit #1: Chunking Down: Focus on the Trees, Not the Forest.

Chunking your projects and goals down into smaller pieces will help you take action more quickly and easily, while at the same time helping to combat the feeling of too much to do.

Create steps small enough that they seem doable-physical-ly, mentally, and emotionally. � is frees you to take action.

Habit #2: Take Energetic Credit for Completion.

Smart people are in the habit of enthusiastically taking credit for any action they complete, no matter how seemingly small or insigni� cant. Smart people know not to wait until the big item is 100 percent done before experiencing closure.

Habit #3: Time-Planning: Put a Stop to Putting It O� .

Smart people are in the habit of using a time-plan to get be-yond procrastination. Step 1: Identify your power times for di� erent types of activities. Step 2: Set aside blocks of time for getting certain things done. Keeping in mind your power times, go through your calen-dar and schedule a speci� c day and period of time when you will work on an item.

Don’t just plan your time in your head-write it down! Keep-ing a record of your time-plan is key.— Adapted from Watercooler Wisdom: How Smart People Prosper in the Face of Confl ict, Pressure and Change by Karen Leland and Keith Bailey

Without a challenge, morals are nothing but fairy tales.

— JC

Warning Signs of a Gambling Problem• Spending a lot of time thinking about gambling.• An urge to gamble with increasing amounts of money.• Lying to family or friends about gambling habits.• Repeated attempts to cut back or stop gambling.• Writing bad checks, stealing, or taking out loans to pay for gambling.• Falsifying fi nancial responsibilities; kite checks.

Who Pays for Mistakes Made?1. � e boss2. � e business (covering lost pro� ts and revenue)Employees and What they are blamed for:4. Poor service, product or waste of product.4. For employee turnovers5. Before you can win success, you must not lose it.6. Selling on price alone

7. Not watching trends.8. Failure of not doing your homework9. Not learning from winners, losers and your employees?10. Not keeping up on new rules, training, ways to stay current.11. When workers think “the boss can a� ord it” if they ruin inventory.

NYC eateries face hur-dles in opening outdoor areas. The number of sidewalk cafes in New York City has more than doubled to 1,300 since 2002, despite a regula-tory process that can be pricey, daunting and not guaranteed to result in approval. The city, which collects about $11.6 million in annual side-walk cafe licensing fees, sought to streamline the process in 2003, but restaurant owners say they still have to jump through many hoops. - The Wall Street Journal Panera pushes small order de-livery—In addition to mobile/online ordering, kiosk ordering and large-scale catering, Panera is looking at is small check delivery, which it is al-ready doing in some loca-tions. - FastCasual.com Elephant Bar Global Grill/Wok Kitchen filed for Chap-ter 11 bankruptcy reor-ganization and closed 16 restaurants. - finance.yahoo.

com According to a Harris poll, a survey on Ameri-can diners on tipping in-dicated an average tip is 18 percent. - michelinmedia.com P.F. Chang’s recently con-firmed a breach in credit and debit card data. The company has created a website, pfchangs.com/security for customers to receive updates and answers to their ques-tions, and it has moved to a manual credit card imprinting system. - usa-

today.com Starbucks raised the price of some coffee drinks by as much as 20 cents and reversed price cuts made last year to its packaged coffee. Ri-val J.M. Smucker took similar action earlier this month as concerns over Brazil’s drought have driven bean prices

higher. - The Seattle Times South-west Airlines made an expansion to interna-tional flights recently. Their first international flights from Midway Air-port are expected in No-vember of this year. The airline carries more pas-sengers in the U.S. than any of its competitors - The Chicago Sun Times The Porti-llo’s Restaurant Group recently confirmed that Berkshire Partners is in-vesting in the Portillo’s chain of restaurants. Berkshire was in talks to buy Oak Brook-based Portillo’s for almost $1 billion. Neither party confirmed that the deal was an outright acquisi-tion. - The Chicago Tribune

The Padre Hijo blend of coffee under the Garces Trading brand is a special collabora-tion between Iron Chef Jose Garces and his fa-ther Jorge who is the owner and blend mas-ter at Emerald House Coffee based in Addi-son, Illinois. Padre Hijo translates to “Father and Son”. This retail coffee is in supermarkets in Phil-adelphia and across the east coast.

National News

DNAChicago reported that City offi cials confi rm that 317 drivers using the re-cently released ParkChicago pay-by-phone app have reported receiving tickets for an expired-meter violation even though there was still time on the meter. Chicago Parking Meters spokesman Scott Burnham said only a small percentage of parkers who used the app have gotten tickets, although he didn’t say how many times the app had been used overall to pay meters.The city has issued 81,868 expired-meter tickets to all parkers citywide since the app became available, al-though most of those went to parkers using the pay boxes on the street.

august 33-40.indd 40 7/14/14 10:33 AM


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Chicago Ceiling Care _____________________ 708-233-6900

CHAIRS-COMMERCIAL


John Manson & Associates _________________ 773-278-8280


CHARCOAL

Apache Supply __________________________ 708-409-1040

Charcoal Supply Company _________________ 312-642-5538

CHEESECAKES

Eli’s Cheesecakes ________________________ 773-736-3417

CHEMICALS

Lee’s Chemical Solutions _________ Page 33 __ 844-550-5337

CHICKEN TENDERS

Love Me Tenders _______________ Page 03 __ 773-502-8000

CHICKEN-PROGRAMS

FSI/Foodservice Solutions _________________ 847-719-6088

CHILI

Captain Ken’s Foods _____________ Page 03 __ 800-510-3811

CIGARS

Pacifi c Cigar Company ___________ Page 40 __ 630-972-1189

CLASSIFIED ADVERTISING


CLEANING PRODUCTS

SuperClean _____________________________ 847-361-0289

COCKTAIL BLENDERS

Blendtec _______________________________ 800-253-6383

COFFEE & TEA

Chicago Coffees & Teas ___________________ 773-252-7000

COFFEE HOUSE PRODUCTS


COFFEE ROASTERS

Emerald House Coffee Roastery ___ Page 10 __ 630-506-2540

Java Mania Coffee Roaster ________________ 815-885-4661

Rock House Coffee Roasting Co ____________ 312-350-6190

COFFEE-GOURMET & SPECIALTY


COFFEE-WHOLESALE

$3.95 Coffee ____________________________ 847-671-9600

Java Mania Coffee Roaster ________________ 815-885-4661

COLD STORAGE

Perishable Distribution Solutions ____________ 888-491-1641

CONCESSION EQUIPMENT & SUPPLIES

Gold Medal Products _____________________ 800-767-5352

CONSULTING & DESIGN

A D E Foodservice Equipment ______________ 630-628-0811

COOLERS & FREEZERS

Fogel Factory Direct/UFFB ________ Page 28 __ 847-616-0711

CORNED BEEF-FRESH

Papa Charlie’s __________________ Page 20 __877-522-PAPA

Vienna Beef ____________________________ 773-278-7800

CORPORATE GIFTS

Vienna Beef ____________________________ 773-278-7800

CREDIT CARD PROCESSOR


DAIRY-PRODUCTS


DELIVERY SERVICE

Chicago Messenger Service _______ Page 18 __ 312-666-6800

DELIVERY-VEHICLES

DCI Central ____________________ Page 27 __ 800-468-7478

DESSERTS


Algelato Chicago _________________________ 847-455-5355

Eli’s Cheesecakes ________________________ 773-736-3417

DIRECTV

BKS Enterprises _________________________ 847-352-1118


DISHWASHER-LEASING & RENTAL


Cintas Corporation _______________________ 630-543-3666

DISPOSABLES

Quill.com ______________________ Page 21 __ 847-876-4115

DISTRIBUTOR SALES REPS

Jeff Goworowski _________________________ 312-738-1111

DUCT CLEANING

Airways Systems _________________________ 630-595-4242

Averus _________________________________ 800-393-8287


ELECTRICAL REPAIR & MAINTENANCE

Mackay Heating & Mechanical _____ Page 03 __ 847-381-0448

EMPLOYEE BENEFITS PROVIDERS

Benefi tMall ____________________ Page 28 __ 469-791-3409

ETHNIC FOODS


FANS-VENTILATING & EXHAUST

AWR Welding __________________ Page 34 __ 773-491-5353

FAST FOOD ITEMS

ILTaco ________________________ Page 11 __ 312-421-3000

FAUCETS

Faucet Shoppe The _____________ Page 27 __ 773-478-3890

FILTERS-EXHAUST SYSTEMS

Averus _________________________________ 800-393-8287


FIRE SUPRESSION SYSTEMS

Averus _________________________________ 800-393-8287

FIRE-EXTINGUISHERS

Averus _________________________________ 800-393-8287

Henrichsen Fire & Safety Equip _____________ 800-373-9714

FIRST AID-EQUIPMENT & SUPPLIES

Affi rmed Medical Service __________________ 847-322-9185

FLOOR MAINTENANCE

Sexton Complete Care ___________ Page 20 __ 847-827-1188

FOOD BROKERS

Sip & Company __________________________ 708-452-8828

FOOD DISTRIBUTORS

Christ Panos Foods ______________________ 630-735-3200

Devanco Foods _________________ Page 13 __ 847-228-7070

Tec Foods Inc __________________ Page 32 __ 773-638-5310

Anichini Brothers _________________________ 312-644-8004

GFS Food Service Distribution ______________ 800-968-6515

US Foods ______________________________ 800-942-9470

FOOD EQUIPMENT



FOOD PHOTOGRAPHY

Al MacDonald Photography ________________ 630-283-0038

FOOD PROCESSING EQUIP SALES & SERVICE

LPS Corp _____________________ Page 24 __ 847-451-2222

FOOD PRODUCTS


ILTaco ________________________ Page 11 __ 312-421-3000

Lily From The Village Baked Goods _ Page 26 __ 800-498-2248

Soupbase.com _________________ Page 26 __ 216-381-9916

Taft Foodmasters _______________ Page 29 __ 212-644-1974


FOOD PRODUCTS-PREPARED

Captain Ken’s Foods _____________ Page 03 __ 800-510-3811

FOOD SAFETY TRAINING

Chicago Hospitality Training _______ Page 39 __ 847-275-2636

Food Industry Training ____________________ 630-690-3818

FOODSERVICE EQUIPMENT

Leach Food Equipment Dist _______ Page 37 __ 815-712-7707

March Quality Used & New Equip ___ Page 11 __ 800-210-5895

Thunderbird Food Machinery ______ Page 16 __ 866-451-1668

Zepole Restaurant Supply ________ Page 17 __ 630-783-1239

Losurdo Inc _____________________________ 630-833-2828

FOODSERVICE EQUIPMENT-REPAIR

CSI - Coker Service Inc __________ Page 23 __ 888-908-5600

DIRECTORY

august 41-48.indd 41 7/14/14 8:33 AM

Food Industry News® August 2014


Cobblestone Ovens ______________________ 847-635-0172

FOODSERVICE- LAYOUT & DESIGN


Losurdo Inc _____________________________ 630-833-2828

FOODSERVICE-EQUIPMENT PARTS



FOODSERVICE-SUPPLIES



FREEZERS-ALL TYPES

Custom Cooler & Freezer _________ Page 10 __ 630-879-3131

FROZEN FOODS


FRYERS


GASKET REPLACEMENT SERVICE

Hands on Gaskets & Hardware _____________ 708-641-7007

Just Gaskets And Hardware ________________ 708-758-1289

GELATO

Palazzolo’s Gourmet Ice Cream ____ Page 31 __ 269-561-2000


GELATO EQUIPMENT & SUPPLIES


GIARDINERA

E Formella & Sons ______________ Page 08 __ 877-598-0909

V Formusa Company _____________________ 312-421-0485

GLYCOL REFRIGERATION SYSTEM & REPAIR


GOURMET-FOOD PRODUCTS

Chicago Importing Company _______________ 800-828-7983

GREASE REMOVAL SERVICE

American BioFuels Corp ___________________ 630-631-5714

Hopkins Grease Company _________________ 877-404-7327

Kaluzny Bros Inc _________________________ 815-744-1453

Mahoney Environmental ___________________ 800-892-9392

GREASE TRAP PUMPING SERVICE

Tierra Environmental _____________ Page 16 __ 888-551-1998

American BioFuels Corp ___________________ 630-631-5714

Hopkins Grease Company _________________ 877-404-7327

Kaluzny Bros Inc _________________________ 815-744-1453

GREASE TRAPS SERVICE & CONSULTING


GREASE-EXHAUST CLEANING

Airways Systems _________________________ 630-595-4242

Averus _________________________________ 800-393-8287

Enviromatic Corporation of America __________ 847-729-8000


GREEK FOOD PRODUCTS

Olympia Foods _________________ Page 04 __ 773-735-2250

GYROS


Olympia Foods _________________ Page 04 __ 773-735-2250


HAMBURGER PATTY MANUFACTURER


HEATING & AIR CONDITIONER SERVICE & REP


Mechanical 24 ___________________________ 847-987-9738

HOOD & DUCT SYSTEMS

AWR Welding __________________ Page 34 __ 773-491-5353

HOOD & EXHAUST-CLEANING

Airways Systems _________________________ 630-595-4242

Averus _________________________________ 800-393-8287



HOOD & EXHAUST-SYSTEMS

Belvin/J&F Sheet Metal Co _________________ 312-666-5222

HOOD SYSTEMS-FIRE

Averus _________________________________ 800-393-8287

Henrichsen Fire & Safety Equip _____________ 800-373-9714

HOT DOGS

Crawford Sausage _______________________ 773-277-3095

Red Hot Chicago _________________________ 800-249-5226

Vienna Beef ____________________________ 773-278-7800

ICE CREAM

Chocolate Shoppe Ice Cream ______ Page 22 __ 608-221-8640

Homer’s Gourmet Ice Cream ______ Page 03 __ 847-251-0477


Palazzolo’s Gourmet Ice Cream ____ Page 31 __ 269-561-2000


ICE CREAM-EQUIPMENT & SUPPLY


ICE MACHINES

Manitowoc Foodservice __________ Page 07 __ 727-569-1111

ICE MACHINES SALES & LEASING

LPS Corp _____________________ Page 24 __ 847-451-2222

ICE MACHINES-SALES-RENTAL OR LEASING

Empire Cooler Service ___________ Page 29 __ 312-733-3900

ICE-MAKING EQUIPMENT/REPAIR & SERVICE


ICE-SCULPTURE

AAA Nadeau’s Ice Sculptures _______________ 708-366-3333

INSURANCE

Heil & Kay Insurance Agency ______ Page 23 __ 847-259-1421

Jos Cacciatore & Company _______ Page 06 __ 312-264-6022

Northern Illinois Insurance ________ Page 15 __ 815-226-9353

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

Society Insurance ________________________ 888-576-2438

The Horton Group ________________________ 312-917-8610

INSURANCE SERVICES


Clermont Specialty Managers _______________ 800-504-7012

Farmers Insurance-Mark Holihan ____________ 847-823-6800

INTERIOR DECORATORS & DESIGNERS


ITALIAN BEEF



Serrelli’s Foods _________________ Page 25 _ 877-385-BEEF

Red Hot Chicago _________________________ 800-249-5226

ITALIAN FOOD SPECIALTIES


ITALIAN SAUSAGE




JANITOR-SUPPLIES


JAPANESE-FOOD PRODUCTS


JUICERS-FRUIT & VEGETABLES

Berkel Midwest __________________________ 800-921-9151

KITCHEN-DESIGNERS


KITCHEN-EXHAUST SYSTEMS/CLEANING

Averus _________________________________ 800-393-8287



KNIFE-SHARPENING SERVICE

Cozzini Inc _____________________________ 888-846-7785

Maestranzi Brothers ______________________ 708-867-7323

LINEN SUPPLY & RENTAL SERVICE

Ajax Linen & Uniform _____________________ 800-244-4000

Cosmopolitan Textile ______________________ 773-254-6100

De Normandie Linen ______________________ 773-731-8010

Mickey’s Linen __________________________ 773-545-7211

Valley Linen Supply _______________________ 630-897-4474

LIQUOR CONTROL SYSTEMS

LCSI, Inc _______________________________ 847-836-0194

LIQUOR LIABILITY/AUTO/UMBRELLA


LIQUOR-WHOLESALE

Peerless Liquors _________________________ 773-378-3908

LOGISTICS COMPANIES


MEAT PROCESSING EQUIP SALES & SERVICE

LPS Corp _____________________ Page 24 __ 847-451-2222

Berkel Midwest __________________________ 800-921-9151

MEAT-SMOKED

Nueske Applewood Smoked Meats __________ 800-382-2266

MEAT-WHOLESALE


Meats By Linz __________________ Page 35 __ 708-862-0830

Russo Meat & Pizza Supply _______ Page 18 __ 708-385-0500


Buedel Fine Meats & Provisions _____________ 708-496-3500

MEDICAL SUPPLIES

Affi rmed Medical Service __________________ 847-322-9185

MENUS-CUSTOM PRINTED


MILK


MURALS-INTERIOR CUSTOM

MEK Design ____________________________ 847-858-1540

MYSTERY SHOPPING/HOSPITALITY SECURITY

Petritis Group Inc IL Lic 117001002 __________ 847-705-6619

NACHO-EQUIPMENT & SUPPLIES


NAME-PLATES & TAGS


OFFICE SUPPLIES

Quill.com ______________________ Page 21 __ 847-876-4115

OIL & SHORTENING

Columbus Vegetable Oils _________ Page 09 __ 773-265-6500

OILS & FATS-COOKING


OILS & VINEGAR

Pastorelli Foods _______________________ 800-SOS-AUCY

OILS-COOKING/BULK


OLIVE OILS


ORGANIC FOODS


Pastorelli Foods _______________________ 800-SOS-AUCY

OUTDOOR FURNITURE


OVEN REPAIR & MAINTENANCE


OVENS-SALES & SERVICE


PAINTING & HANDYMAN SERVICES

Schubert Painting ________________________ 847-606-9660

PANCAKE-BATTER & MIX

Lily From The Village Baked Goods _ Page 26 __ 800-498-2248


Gust John Foods & Products Corp ___________ 630-879-8700

PAPER-PRODUCTS


PARTY-FAVORS & SUPPLIES


PASTA-FRESH AND FROZEN

Pastafresh Home Made Pasta ______________ 773-745-5888

PASTRIES-WHOLESALE


PATIO HEATERS

TNG Industries __________________________ 708-449-1100

PATTY MACHINES/FOOD FORMERS

Berkel Midwest __________________________ 800-921-9151

PAYROLL COMPANIES

Benefi tMall ____________________ Page 28 __ 469-791-3409

PAYROLL SERVICE

Payville Usa The Hero’s of Payroll __ Page 16 __ 630-366-2600

PEST CONTROL/PEST ELIMINATION

Mc Cloud Services ______________ Page 35 __ 800-332-7805

Presto X Pest Control _____________________ 888-627-5772

PHOTOGRAPHY

Al MacDonald Photography ________________ 630-283-0038

PICKLES & RELISH

Vienna Beef ____________________________ 773-278-7800

august 41-48.indd 42 7/14/14 8:33 AM


PIZZA SUPPLY DISTRIBUTORS

Russo Meat & Pizza Supply _______ Page 18 __ 708-385-0500


PIZZA-FROZEN

ILTaco ________________________ Page 11 __ 312-421-3000

PLAQUES


PLUMBING SUPPLIES

Faucet Shoppe The _____________ Page 27 __ 773-478-3890

POINT OF SALE SUPPLIES

Western Business Systems _______ Page 10 __ 773-878-7200


POINT OF SALE SYSTEMS


Western Business Systems _______ Page 10 __ 773-878-7200

HotSauce Technologies ___________________ 312-623-6007

LCSI, Inc _______________________________ 847-836-0194

Merchants Solutions ______________________ 708-449-6650

NB Services of Illinois _____________________ 773-519-1961

Resource Point of Sale ____________________ 773-252-5500

Retail Control Solutions ___________________ 630-521-9900


SilverWare POS _________________________ 888-510-5102

TEEPOS Torres Electronic Equip ____________ 773-862-9181

POPCORN-EQUIPMENT & SUPPLIES


PRESSURE WASHING



PRINTING-CUSTOM ITEMS


PRIVATE LABEL FOOD MANUFACTURERS


PRODUCE DISTRIBUTORS

Premier Produce _________________________ 847-678-0780

PROMOTIONS

Illinois Dept of Agriculture _________ Page 34 __ 217-785-7799

PUBLISHING


RE-UPHOLSTERY


REFRIGERATION EQUIP SERVICE & REPAIR



Accu-Tech ______________________________ 847-658-8440

Mechanical 24 ___________________________ 847-987-9738

REFRIGERATION UNITS


REFRIGERATION-EQUIP/COMMERCIAL



RENDERER-RECYCLING


REPAIRS-ALL TYPES

Blue Line Store Repair ___________ Page 25 __ 708-652-3355

RESTAURANT EQUIPMENT

Manitowoc Foodservice __________ Page 07 __ 727-569-1111


Losurdo Inc _____________________________ 630-833-2828

RESTAURANT EQUIPMENT & SUPPLIES

C & R Restaurant Service _________ Page 23 __ 312-850-1818


Olympic Store Fixtures ___________ Page 33 __ 773-585-3755

Quill.com ______________________ Page 21 __ 847-876-4115


Zepole Restaurant Supply ________ Page 17 __ 630-783-1239

Berkel Midwest __________________________ 800-921-9151

RESTAURANT EQUIPMENT REPAIR SERVICE



Accu-Tech ______________________________ 847-658-8440

Berkel Midwest __________________________ 800-921-9151


Hobart Corporation _______________________ 847-631-0070

Mechanical 24 ___________________________ 847-987-9738

RESTAURANT EQUIPMENT-NEW & USED


March Quality Used & New Equip ___ Page 11 __ 800-210-5895

RESTAURANT REAL ESTATE SALES

John Moauro/Realty Executives _____________ 708-361-1150

Kudan Group Inc _________________________ 312-575-0480

Nick Dibrizzi/Coldwell Banker _______________ 708-562-9328

Pontarelli & Company _____________________ 847-778-3571

Porter House Properties ___________________ 847-942-2291

RESTAURANT-DESIGNERS


Losurdo Inc _____________________________ 630-833-2828


RESTAURANT-EQUIPMENT MANUFACTURING

Emberglo ______________________ Page 12 __ 773-604-8700

RESTAURANTS

La Scarola Restaurant ___________ Page 30 __ 312-243-1740

Pita Inn Restaurants ______________________ 847-677-0211

SALAD-DRESSINGS & OILS



SANITATION TRAINING

Illinois Restaurant Association _____ Page 22 __ 312-787-4000

SATELLITE TV SYSTEMS


SAUSAGE


Crawford Sausage _______________________ 773-277-3095

Red Hot Chicago _________________________ 800-249-5226

Vienna Beef ____________________________ 773-278-7800

SAUSAGE MAKING EQUIP SALES & SERVICE

LPS Corp _____________________ Page 24 __ 847-451-2222

SBA LOANS

Ridgestone Bank ________________ Page 18 __ 262-789-1011

SCALE SYSTEMS


SCALES

Berkel Midwest __________________________ 800-921-9151

NB Services Of Illinois ____________________ 773-519-1961

SEATING


SEWER(MAINT)-RODDING & JETTING

Tierra Environmental _____________ Page 16 __ 888-551-1998

SHEET METAL FABRICATION


SHIPPING SERVICES


SHORTENING


SIGNAGE-INDOOR & OUTDOOR

American Graphics ______________ Page 21 __ 888-774-6270

SIGNS


SILVERWARE & DINNERWARE


SLICERS-SALES & SERVICE

LPS Corp _____________________ Page 24 __ 847-451-2222

Berkel Midwest __________________________ 800-921-9151

Maestranzi Brothers ______________________ 708-867-7323

SMOOTHIE MACHINES

Blendtec _______________________________ 800-253-6383

SOAPS & DETERGENTS


SOCIAL MEDIA SERVICES

Stick Out Social _________________ Page 32 __ 312-655-9999

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES


Taylor Freezers and Equipment _____________ 888-942-0777

SOUP BASES

Soupbase.com _________________ Page 26 __ 216-381-9916

SOUPS

Vienna Beef ____________________________ 773-278-7800

SPICE BLENDS

Famar Flavors ___________________________ 708-926-2951

STAINLESS STEEL EQUIPMENT & REPAIR


STEAM CLEANING



STORE REPAIRS

Blue Line Store Repair ___________ Page 25 __ 708-652-3355

SUPERMARKET & DELI EQUIPMENT

Leach Food Equipment Dist _______ Page 37 __ 815-712-7707

SUPERMARKET EQUIP SALES & SERVICE

LPS Corp _____________________ Page 24 __ 847-451-2222

SUPERMARKET INTERIORS

MEK Design ____________________________ 847-858-1540

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest __________________________ 800-921-9151

SURVEILLANCE-SYSTEMS


SYRUP-PANCAKE & WAFFLE


SYRUP-SUGAR FREE


T-SHIRTS-CUSTOM PRINTED

DLS Custom Embroidery __________________ 847-593-5957

TABLES-ALL TYPES



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 18 __ 773-784-2503 TOMATO PRODUCTS Pastorelli Foods _______________________ 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ______________________ 847-699-3300 TRUCK GRAPHICS American Graphics ______________ Page 21 __ 888-774-6270 TRUCK-REFRIGERATED DCI Central ____________________ Page 27 __ 800-468-7478 TRUCK-SALES & SERVICE DCI Central ____________________ Page 27 __ 800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ______________ Page 12 __ 708-352-5551 TURKEY BURGERS Love Me Tenders _______________ Page 03 __ 773-502-8000 TV SALES, SERVICE & INSTALLATION BKS Enterprises _________________________ 847-352-1118 Prime Time Sports _______________________ 847-637-3500 UNIFORMS-ALL TYPES Ajax Linen & Uniform _____________________ 800-244-4000 Valley Linen Supply _______________________ 630-897-4474 UPHOLSTERERS Vinyl Pro Company ______________ Page 12 __ 708-505-2001 UPHOLSTERY CLEANING Sexton Complete Care ___________ Page 20 __ 847-827-1188 VALET PARKING SERVICES Start Parking Company ____________________ 312-595-5790 VEGETARIAN FOODS Taft Foodmasters _______________ Page 29 __ 212-644-1974 VENTILATING-SYTEMS CLEANING Airways Systems _________________________ 630-595-4242 Averus _________________________________ 800-393-8287 Olympia Maintenance _____________________ 708-344-0344 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical _____ Page 03 __ 847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer _________ Page 10 __ 630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions _________ Page 33 __ 844-550-5337 WEBSITE DESIGN Americaneagle.com ______________________ 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ____ Page 20 __ 630-930-9516 WHIPPED CREAM Instantwhip Chicago _____________ Page 37 __ 800-933-2500 WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care ___________ Page 20 __ 847-827-1188 WORKERS COMP INSURANCE Northern Illinois Insurance ________ Page 15 __ 815-226-9353 Farmers Insurance-Mark Holihan ____________ 847-823-6800 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies _______________ Page 30 __ 630-483-2256

august 41-48.indd 43 7/14/14 8:33 AM


ME

MB

ER

: CR

BA

MEMBER: CRBA

CLASSIFIEDSTo place a classi� ed ad, call 847-699-3300; All major credit cards accepted

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.

WESTERN SUBURBS - LAGRANGE AREA ON OGDEN AVENUEFast food-drive in, corner stoplight intersection3,000 +/- SF, seats 50, parks 20For Sale/For Lease

SOUTHWEST SUBURBS-ORLAND PARKClass A elegant, free standing 8,000 SF rest-bar-banquet turn-key plus outdoor patioSeats 280 plus 100 outdoor patioParking for 300+/-. Ready for any fi ne dining bar concept. For Lease, Triple Net NNN$25 per sq ft; Real Estate taxes $7.75 per sq ft.

CHICAGO - TAYLOR STREETCome & join famous Taylor Street corridorHome of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery. Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4. Everything new and shiny, must see to appreciate. Available real estate.Owner motivated to sell!SOUTHWEST SUBURBS ON LINCOLN HWYClass A elegant, newer free standing restaurant-bar 7,959 SF bldg on 1.4 acre. It has a restaurant dining area, large u-shaped bar, banquet room, 2 high end kitchen lines, an outdoor bar and covered patio area. Seating capacity is 326 inside and 170 in the patio area. Ready for any dining-bar concept. Asking price for Real Estate, Fixtures & Equipment: $2,995,000.

BENSENVILLE ON IRVING PARK ROADNational Tenant LocationCorner, turn key free standing fast food restaurant with drive-thru. Presently operating as Brown’s Chicken & Pasta. Site was approved for a Popeye’s Chicken. 2,100 SF bldg., seats 40 on 97.47x150, 14,620 SF lotFor Sale $495,000; For Lease $18 per SF NNNReal Estate taxes $6.29 per SF

NORTHWEST SUBURBSBar-Pub-Grill Trophy 3,000 SF turn-key. Sit-down, oval shape bar. Dining area-Large outdoor patio. 4 poker machines. Real $$$ Maker. Business only $295,000 with 50% down.

SOUTHWEST SUBURBS2301 W. Jefferson Street/U.S. Route 52, JolietHard corner free standing fast food w/ drive-thruNational Tenant Location2,700 SF bldg/22,500 SF lotPrice: For Sale $999,500; For Lease $24 per SF NNN

WESTERN SUBURBS Hot locationBar-Grill, free standing, 5,200 SF$1,500,000 in gross sales; $200,000 cash fl owSales verifi able and documented Rent $10,000 +/- Asking Price $450,000

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.

NEW - CHICAGOLAND AREA - Fast food, $3,000 per dayEstablished for years.Qualifi ed buyers only.

VILLA PARK - ON ST. CHARLES ROADFree standing 1,663 SF fast food bldg.Diner, drive-in on 10,000 SF lot. Seats 60; parks 25. Completely remodeled in 2010For Real Estate, Fixtures & Equipment $359,000. Also avail. for lease $16/SF NNN

PIZZA!!! PIZZA!!! PIZZA!!!Real $$$ Maker. Very well established Rosemont– excellent cash fl ow, low rent Roselle– drive-thru

OAKBROOK Turn-key, fully equipped. 8,500 SF Asking $35 NNN & $9.30 for tax & CAMLOMBARDFree standing 7,000 SF plus 3,000 SF lower level on 1.5 acres. Seats 300, parks 150.Turn key everything new & shiny.Offered at $16 per SF NNN

WESTERN SUBURBS312 Main Street, St. Charles7,524 SF on 2nd fl oor; 5,880 SF lotExcellent St. Charles demographicsIn the heart of St. Charles restaurant-bar-entertainment district. Plenty of night time foot traffi c. For Real Estate $595,000

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

BANQUETS - Fine Dining - Catering - Asking $1,095,000______Property and Business - 1.5 Acres - 230 Car parking- Don’t Miss it!______

BREAKFAST - Lunch only - Asking $119,000__________ 6 Days Only; Excellent On-going Business; A Great Deal._________

COMMERCIAL - Offi ces and 3 Apartments - Asking $425,000___________________Sit Back and Relax - Just Collect Rent_________________

FAST FOOD - 4 Outstanding Deals - Asking from $69,000 to $155,000____________EZ to Run - Some Free Standing - All Money Makers____________

FRUIT MARKET - Long Established and Profi table - Asking $549,000__________Multi-Million Annual Business - Partnership Challenges___________

RESTAURANTS - 6 Super Locations - Asking from $170,000 to $2,250,000__________With Property - Well Known - Unbelievable Opportunities__________

SPORT BARS - 4 Fantastic Locations - Asking from $795,000 to $2,100,00_______Popular Destinations - With Property - From almost 1 to 3.5 Acres ___

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

GREAT BUSINESS OPPORTUNITIES, ETC.

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

business, 3) FREE FARMERSTM insurance quote

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

High Volume Pizzeria – Lincoln Park• Ave weekly sales $12,500 +• Rent $5,300• Asking $199k

Restaurant and Bar – Lincoln Square • Approx. sales $360k• Great Patio with Fireplace • Seats approx. 90• Price $225k

Yogurt Franchise – Downtown Chi-cago

• Located in a College building w/ street access• Sales $260k• Asking $159k

Beef and Hotdog place with Bar – same owner 15 years – Far SW Subs

• $300K Sales• Rent $2,850• Asking $125k

Tobacco and Liquor Store - Far North Subs• Rent $1,260 mth• 2013 sales $700K+• Price $79K + Inv

Hot Dog, Beef and Gyros – SW Suburbs• Currently only open Mon- Sat 11-4pm• Sales $18k/mth • Rent $4,500 • Asking $65k

Hot Dog and Beef – Far West • Rent $2,532• Seats 24 • Asking $54,900

Healthy Food Franchise – ZERO Rent• Downtown Chicago- Michigan ave.• Ave monthly sales $25k • Asking $119k

Jamba Juice Franchise - Chicagoland• 7-8 store package - Call for details

Moe’s Southwest Grill – NW Subs • Sales $700k• Rent $8,200• Asking $$199k

Franchise Resale’s • Subways• Cold Stone Creameries• Red Mango• Papa Johns

august 41-48.indd 44 7/14/14 8:33 AM


MEMBER: CRBA MEMBER: CRBA

West Loop - Confidential #655 Existing quick-serve pizzeria steps from United Center and a High School with open lunch. Features good sized kitchen, state of the art equipment and an existing pizza hood. Size: 1,700 SF Price: $244,900 (Business) Rental Rate: $2,650/Mo. (Net) Agent: Jarrett

Loop, North - 209 W. Lake St. Divisible space available for retail, office, gallery or restaurant tenant. Existing black iron allows for restaurant concept. Stunning 18’ ceiling on 1st floor. Size: 2,890 SF (1) 3,065 SF (2) 2,810 SF (LL) 500 SF (Mezz.) Rental Rate: $30/SF (Gross) Negotiable Agent: Scott

West Town - 2700 W. Chicago Ave. Two-level, fully-fixtured operating restaurant for sale in expanding area. Features 2 bars w/ tap systems, a walk-in cooler, black iron hood, 4 bathrooms and an 80 seat sidewalk cafe. Size: ~3,700 SF (2 floors) Price: $169K Rental Rate: $2,832.50/Mo. (Net) Agent: JC

West Town - 2700 W. Chicago Ave. Two-level, fully-fixtured operating restaurant for sale in expanding area. Features 2 bars w/ tap systems, a walk-in cooler, black iron hood, 4 bathrooms and an 80 seat sidewalk cafe. Size: ~3,700 SF (2 floors) Price: $169K Rental Rate: $2,832.50/Mo. (Net) Agent: JC

NEW LISTINGS

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

If you would like to speak with a consultant to buy, sell or lease your business or property; please call us at 312.575.0480 or visit us online: www.kudangroup.com

Chicago’s Premier Hospitality Real Estate Brokers

Kudan Grouptwitter.com/RestaurantRE

Willow Springs - 8989 Archer Ave. - Courtright’s Four-star restaurant set on two acres of woodland. Features custom redwood wine cellar, two event spaces, two fireplaces, floor to ceiling windows, outdoor garden and gazebo. Size: 11,188 SF on a 88,905 SF Lot Price: $2,100,000 (Real Estate) Agent: Jerrod

North Center - 3925 N. Lincoln Ave. - Hanami SushiContemporary sushi lounge near bustling six corners at Irving Park, Lincoln & Damen. Great street presence on busy Lincoln Ave with high traffic counts.Size: 1,250 SF Price: $79K (Business) Rental Rate: $29.59/SF (Net) Agent: JC

Reduced

Price!

Loop, South - 1250 S. Michigan Ave. - Crave Cafe & LoungeNewly built-out cafe/lounge. Features a 50’ wrap around marble bar with top-of-the-line equipment: convection oven, soup chaffe, shake machine and more. No existing black iron.Size: 1,800 SF Price: $99K (Business) Rental Rate: $29.33/SF (Net) Agent: Jarrett

River North - Confidential #364 Rare opportunity to own a newly renovated 2-story restaurant. Features a large bar on the 1st floor, a newer bar on the 2nd floor and a full finished basement with a 2nd hood.Size: 2,250 SF (1st Floor) 2,250 SF (2nd Floor) Price: $395K (Business) Agent: Scott

FEATURED LISTINGS

Loop - 5 S. Wabash, 3rd Floor - Formerly Yonder Newly remodeled and fully equipped restaurant located in Mallers Building of Jewler’s Row. Great visibility near Wabash/Madison L-stop. Perfect for any casual breakfast/lunch concept. Size: 3,332 SF Price: $149K (Assets) Rental Rate: $3,605/Mo. (Gross) Agent: Scott

Andersonville - 5101 N. Clark St. Fully-fixtured and built-out restaurant. Corner location with great visibility. Features full basement with coolers & complete equipment package. Size: 3,100 SF (Per Floor) Price: $99K Rental Rate: $33/SF (Net) Agent: Jerrod

Old Town - 1209 N. Wells St. - The RefineryRecently built bar/restaurant features all new equipment, mechanicals and plumbing. PPA, Incidental Liquor, Outdoor Patio & Retail Food licenses included. 5 parking spots too.Size: ~5,595 SF Price: $449,900 Agent: Jarrett

Old Town - 1209 N. Wells St. - The RefineryRecently built bar/restaurant features all new equipment, mechanicals and plumbing. PPA, Incidental Liquor, Outdoor Patio & Retail Food licenses included. 5 parking spots too.Size: ~5,595 SF Price: $449,900 Agent: JarrettUkrainian Village - 2500 W. Chicago Ave.Bank-owned two-story special purpose real estate sale/lease opportunity with a new fully-built out restaurant in the basement. Zoning allows for expansion and residential units. Size: ~17,000 SF Price: $1.29M (Real Estate) Agent: Jarrett

Ukrainian Village - 2500 W. Chicago Ave.Bank-owned two-story special purpose real estate sale/lease opportunity with a new fully-built out restaurant in the basement. Zoning allows for expansion and residential units. Size: ~17,000 SF Price: $1.29M (Real Estate) Agent: Jarrett

Lincoln Park - 1629 N. Halsted St. - Formerly Caminito Argentinian Rest.Restaurant/Bar available. Strong demographics, high traffic and pedestrian counts and good street visibility. Option to expand. FF&E available.Size: ~1,776 SF (Per Floor) Rental Rate: $32 (Ground) / $26 (Lower) Agent: JC

PONTARELLI ASSOCIATESReal Estate Services

Restaurant Brokerage DivisionVince Ferraro

RESTAURANT/BARFamous Forest Park pub.

Freestanding building with parking. Named in“100 BEST BARS” by Chicago Magazine.

Fully equipped kitchen. Antique bar. Dining room. Patio. Capacity = 130. Liquor license = 2am/3am.

Lease w/ renewal options. Owner retiring...Need enthusiastic new operators!!NEW PRICE! BIZ, FF&E @ $115K

Total package w/ RE @ $595K

PROFITABLE BREAKFAST/LUNCHFreestanding restaurant. Brick. Signalized corner. Signage.

Seats 136. Parks 56. Great kitchen. Beautiful decor. Verifi able profi t with current hours of 7am – 3pm!

Or...easy to extend hours and secure liquor license for your concept. Established 30 years. Well maintained...pride of

ownership shows! REAL ESTATE, BIZ, FF&E @ $395K...OFFERS!!

TAVERNNorthwest suburban tavern with 2am liquor license!

Borders Chicago!! Freestanding, mixed-use building with 2 apartments, 2 garages and parking!

TVs, pool table, videos, darts, ATM...got it all!Confi dential. BIZ & REAL ESTATE. $795K

FAST FOODStoplight corner in near West suburb. Established 15 years.

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

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!REAL ESTATE @ $695K

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

ELSTON & FOSTERStoplight corner. Parking lot.

Fully equipped. Great lease. Seats 30.Perfect for fast food or coffee shop!

Turn Key @ $25K

BAR/INVESTMENTLOOK! NW side, Chicago. Freestanding, mixed use

building on double lot! Vintage full service bar with decades of history and loyal patrons... Area’s “Hot Spot”! Includes 5 room,

3 bedroom apartment and 7 room, 1 bedroom apartment. Confi dential. Call for details. REAL ESTATE BIZ & BIZ @ $650K

UPSCALE DININGExcellent reputation. Located in prime spot of active center in affl uent NW Suburb. High volume with verifi able, profi table

fi nancials. Fully equipped and fi xtured. Perfect for chef/owner.CONFIDENTIAL! Business, FF&E @ $260K

MORE LISTINGS AVAILABLE–CALL!SELLING? ALWAYS CONFIDENTIAL!

[email protected] 847/778-3571

august 41-48.indd 45 7/14/14 8:33 AM


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FAST CASUALWell established salad and wrap concept. Five years. 2,200 sq. ft. Seats 50. Turnkey operation. Fully equipped. Outdoor patio.

Located in Glenview. High traffi c outdoor mall with movie theater and other large anchor

tenants. Priced to sell $78k. CALL for info. 708-975-0035

MORTON139 E. Ashland Ave.

For SaleRestaurant/Retail BuildingExcellent off-interstate location forrestaurant or retail. Current tenant movingto new location freeing up an excellentfootprint for maximum traffic counts andvisibility. 5,288 sf building currentlyhousing restaurant. Great business areajust off I-74 includes Walmart, Best Western,Farm & Fleet, several more hotels andrestaurants. Truly premium location on2.47 acre site.$1,299,000

For More Information Contact:

Justin Ferrill 309-642-1009

[email protected]

HONIG-BELL

www.cbchonigbell.com

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FIN ad 139 Ashland.ai 7/10/2014 10:53:42 AM

PEORIA HEIGHTS4606 N. Prospect

For SaleRestaurant Business & BuildingTrue turn-key opportunity to own an upscalefull-service restaurant and bar. All equipmentis owned-no leases to assume. High endfinishes, first class kitchen. All staff andmanagement staying on with new owner. The building features a full second floor forprivate group events, parties, and lease out.Upstairs features walk-out patio, bar andbeautiful sitting areas. Rare chance to ownin area’s prominent dining/shopping arena.$950,000

For More Information Contact:

Justin Ferrill 309-642-1009

[email protected]

HONIG-BELL

www.cbchonigbell.com

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FIN ad 4606 N Prospect.ai 7/10/2014 10:38:50 AM

PIZZERIA FOR SALEBloomington Pizzeria in Business for 22 Years

Nationally recognized for innovation, fully equipped, well maintained, unlimited plaza parking.

Dine in, carryout, and delivery. Group accommodations and Extensive Memorabilia.

Contact us at [email protected]

FOR SALEBanquet Hall. SW Suburb.

Well established. Busy location.

7,000 sq. ft. bldg, Seating 300+building on 1 acre lot. Property and business.

Confi dential.Priced at $1,600,000

708-543-4607

COMMERCIAL/RESIDENTIALBUILDING

Tavern with Real Estate.Corp. license with 4am and public place of amusement license. Total of 11 units in

3 adjoining buildings. 7000 N. Clark area, Rogers Park.

Property is 100x100. All brick. Has driveway and 3 car garage.

Tavern is 1,200 sq ft. $1,035,000

• • • • • • • • • • • • • • • • • • • • • • • • • • • • •

10,400 sq. ft. warehouse5 parking spaces.

4131-33 N. Rockwell, ChicagoHeavy duty electric.

600 amp service - 3-phase.Beautiful area / Residential

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

• • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Call Wesley at 773-671-1273

Supper Club/Well Established

On the shores of Lake Superior in Washburn, Wi.

Retiring after 41 years.Make offer.

Call Deanna262-939-3905

SMALL TOWN NEIGHBORHOODTAVERNS AVAILABLE FOR SALE

LaSalle/Peru AreaCOZY DOWNTOWN BAR In business since 1946. Steady clientele. Outdoor patio. Upstairs apartment Plenty of parking. Asking $109,900

NIGHTCLUB ATMOSPHERE Large clientele. Solid wood original bar with brass rail. Music & dancing. Large upstairs apartment. Parking. Asking $149,900

NEIGHBORHOOD SPORT BAR Gaming available. Kitchen and large bar area. Bar & all fi xtures included. Full basement. Parking available on property. Asking $138,000

Coldwell Banker Today’s RealtorsBarb Kuzma

[email protected]

Wendy Fulmer815-252-8280

[email protected]

august 41-48.indd 46 7/14/14 8:33 AM


MEMBER: CRBA

PIZZERIA FOR SALEGlenview - NorthbrookTURNKEY OPERATION

Established pizza business 10 years.

BYOB6 tables, 20 seats.Pick-up & delivery.

Vioffi [email protected]

Ask for Mr. Boone

PIZZERIA / BARNE Lake County.

Signalized corner.Almost 70 yrs. of

consistent success.Seats: 150. Parks: 50.

Business and Real Estate $890,000

The numbers are there. Must qualify.

John P. (224) 730-1953CBS Realtors

Restaurants Located in Starved Rock Area

Monari’s 101 Club in business since 1964

Includes building with 3 bdrm apartment, large parking lot and 25x30 metal building.

Great 5 star Yelp rated business. $395,000. #08240025

Call Tom Guttilla at 815-252-7366

•••••••••••••••••••••••••••••••Unique Turn Key Restaurant /

Steak HouseHigh traffi c location. Fully Equipped.

Seats 125. Outdoor patio. Lot holds 50 cars. New price $265,000 #08265017

Call Wendy Fulmer at 815-252-8280 or Bob Huber 815-228-1099

Coldwell Banker Today’s Realtors, LLC2409 Fourth Street, Peru IL 61354

AUTO PILOT• Newly remodeled. Free standing.

4,000 sq. ft. Restaurant + bars with 4am liquor license. Parks 50 plus. Favorable lease with option to buy property. Absentee owner. Asking $300K.

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

JUST LISTED“ON THE ROAD AGAIN” Free standing, famous fast food drive-in with 1950’s memorabilia & theme. Local favorite Known for burgers, fries and shakes. Seats 80. Parks 90. Property and busi-ness $679K.

RESTAURANT W/ BANQUETSLocated 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 nanc-ing. Call for details.

PANCAKE HOUSES AVAILABLE• 4,500 sq. ft. free standing facility.

Seating for 150. Very favorable lease. Long time established. Western burbs location. Business only. Onsite parking for 50+ vehicles. Asking $249,900 OBO

• Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease. Asking $124,900

FAST FOODFree standing w/ Drive-Thru. Stoplight corner. Easy Access. Steady customer fl ow w/ great traffi c. Prop & business. All for $349,900 OBO.

BUSINESSOPPORTUNITIES

COMMUNITY FAVORITE• Restaurant w/ bar/banquets. American contemporary menu.

Steaks, chops, seafood and comfort food! Known for its BBQ ribs. 4-Star rated upscale restaurant with casual fl are.

• Approx. 7,000 sq. ft., seats 230 w/ parking. Real cash cow. Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Owner retiring. Upper $600K’s

HIBACHIEst. over 14 yrs. Seats over 350 w/ banquet room. Facility 11,000 + sq. ft. on 2.2 acres. High volume sales. Very con-fi dential. Call for details.

FAMILY DINER• Long-time established. Seats 80. In booming area. Great

location. Business only. Asking $199,900.

THE LAUNCHING PADFamous drive-in. Free standing building w/ drive-thru. Property, FFE and Giant for sale! Asking $469K

ITALIAN TRATTORIA• Est. over 15 years. Great sales. Oak Brook area. • Asking upper $300K. Business only. Call for details.

SOLDFAMILY DINER

SOLDFAMILY DINERLong-time established. Seats 80. In booming area. Great SOLDLong-time established. Seats 80. In booming area. Great location. Business only. Asking $199,900.SOLDlocation. Business only. Asking $199,900.

PORTER HOUSE PROPERTIES“a cut above”

Looking to buy or sell?

Call [email protected]

Dan Porter (847) 942-2291

Busy Deli in Large 485,566 sq ft

25-story Class A Office Tower Mon—Friday 8am -3pm +

Catering Accounts. $99,000 + Franchise Fee

Partial Financing Available from existing owner to qualified party w substantial down payment.

Restaurant Experience Required

DELI FOR SALE, ITASCA

Contact: Vivian 630-279-9809 e-mail: [email protected] website: elliottsoffbroadway.com

Established 25 yrs! Recently redecorated dining area, kitchen equip-ment includes 2 convection ovens, hoods over combo oven/stove/grill; Panini grill; walk-in cooler, upright coolers and freezers, auto-matic slicer, microwaves, SS worktables, dough mixer, built-in 4-well steam table, portable salad bar. Two new touchscreen cash registers, tables, chairs, counters, TV, etc. Training included. Manuals, videos, checklists, supplier agreements, online ordering.

FOOD INDUSTRY NEWS CLASSIFIED RATESTHE #1 BEST READ AND USED

TRADE PUBLICATION IN THE MIDWEST!

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FULL PAGE .....................................callCALL PAULA: 847-699-3300

MAJOR CREDIT CARDS ACCEPTED!

Every issue contains the largest selection of qualifi ed vendors serving the industry and the highest number of restaurant and food business for sale ads in our region. This helps our

advertisers get new accounts from pre-opening to post operation. Your ad will reach buyers, owners, decision makers and chefs at all lev-els of the local industry including:

Request Our 2014 Display Rates Media Kit

■ Casual Dining■ Fast Food■ Quick Service■ Fine Dining■ Pizzerias■ Country Clubs■ Golf Courses■ Casinos and Racetracks■ Ethnic Restaurants■ Bars, Taverns, Nightclubs■ Culinary Schools■ Institutional operations■ Healthcare Facilities

■ Schools and Universities■ Cafes and Coffee Shops■ Gourmet+Ethnic Retailers■ Hotels and Casinos ■ Convention Centers■ Grocery Stores■ Fruit Markets■ Food Manufacturers■ Food Distributors■ Food Brokers■ Food Processors■ Equipment Dealers

august 41-48.indd 47 7/14/14 8:33 AM

august 41-48.indd 48 7/14/14 8:33 AM

food industry news aug 2014 web edition

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