food industry news october 2014 web edition

NatioNal News ........................................10

Nuggets .................................................13

travel: reNo/lake tahoe ...........................14

Chef profile: eriC leviNe ..........................15

arouNd ChiCago: taCo village ...................16

diNiNg with Ms. x ....................................18

loCal News ............................................22

seCrets of buildiNg a better bar ...............27

Cary Miller ...........................................32

Chef profile: Chris MaCChia .....................35

direCtory ..............................................41

Classifieds ............................................43

FOOD INDUSTRY N

EWS OcTObER 2014

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NEWSFOOD

INDUSTRYfouNded 1982

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

october eventsillinois food retailers annual Conference and expo october 8-9The 89th Annual Conference & Expo. Two full days of activities include: informative and timely educational programs, a fun filled day on the golf course to help benefit the Education Foundation, the Expo floor showcasing the latest products, services and trends and the statewide bagging championship!

the Chicago Culinary Museum and Chef’s hall of fame presents the 2014 Culinary experienceOctober 16th, 2014, 5:30 pm. Fundraising event to benefit the Culi-nary Museum and Chefs Hall of Fame.Honoring the following 2014 Chefs Hall of Fame Inductees:Chef Stephanie Izard; Chef Gail Gand; Chef Michael Kornick; and Larry Levy. Top area restaurants cook up their best. Cocktails, DJ entertainment, and Silent Auction.

12th annual taste of the randolph fulton Market 2 pm, Wednesday October 29th, Venue One, 1034 W. Randolph StreetshmoozefestThursday, October 23rd; See pages 2 and 3 for details bar takito amazes in the west loop

Bar Takito, 201 N. Morgan in Chicago’s West Loop, carries the flavors, style and inspira-tion of Mexico, Central and South America while using local, fresh ingredients, showcasing innovative design, decor, and outstanding menu options, and all at a moderate price.

Designed by D+K Architects and Interior in conjunction with designer Alex Alcott, the space houses about 130 to 160 people. The room includes an old skylight, long-cement bar, handcrafted maple benches, distressed cedar wood tattered with ebony stains, street art by local Chicago graffiti artists, and custom antique-style lighting. Continued on page 26

oct 1-8.indd 1 9/15/14 10:15 AM

What Is Shmoozefest?1. An opportunity to talk, connect and “Shmooze” with your

friends in the industry

2. An opportunity to see what’s new, taste new products and meet new suppliers2. An opportunity to win great free prizes!4. A great way to further your career by seeing and being seen

NEWSFOOD

INDUSTRYWelcomes Back

Networking & Educational Special EventFor Industry Professionals

Thursday October 23, 2014 • 5 to 8:30 pm Drink Nightclub, 871 E. Algonquin Rd, Schaumburg, IL

Food • Cash Bar • Free Raffle Prizes

Shmoozefest

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The next Food Industry News reader networking and educational “Shmoozefest” will be held on Thursday October 23rd, 2014.This special event is in conjunction with the Illinois Restaurant Association, and will offer attendees an opportunity to learn from, and ask questions of, ACA Healthcare Reform

experts from The Horton Group and United Healthcare:n How to assure your business complies with the Affordable Care Act and variable hour employee benefit tracking requirements.n How to to identify and avoid potential fines and penalties under ACA.n Ways you may be eligible to save your

company money on healthcare coverage.n What your options are if you are a business with 50 or fewer employees.n What you need to know if you have 50 employees.n How to take advantage of special insurance discounts and savings for the restaurant, hospitality, and supply industry.

Discover What You Need To Do to Avoid “ObamaCare” Fines

No RSVP Needed Just Show Up!CoSponsorship Still Available. For Information,

Call Cary Miller, (847) 699-3300*Business Card Required For Attendance

Shmoozefest

TITLE SPONSOR

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Food Industry News® October 2014

Slow Growth for Frozen TreatsAn increase in the number of frozen treat offer-

ings may be the reason that ice cream sales grew just 9% between 2008 and 2013 to $11.2 billion, and the category saw a 1.1% rise in both dollar and unit sales for the 52 weeks ending May 18, according to Mintel and Information Resources. Nestle’s Haa-gen Dazs saw the largest increase during that pe-riod among the segment’s top 10 producers, adding 10.4% in dollar sales and 11.5% in unit sales, while some brands including Unilever’s Breyers posted declines. – Source: Dairyfoods.com

Food Industry News Issue 10, October 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 offi ces. POSTMASTER: Send address changes to

Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452.

___________________________For advertising or editorial information,

call (847) 699-3300; 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

Foodservice Publishing Co., Inc.

Food Industry News

Valerie MillerPresident and Publisher

Cary Miller Advertising

Vice PresidentFeatures Editor

Terry Minnich, EditorPaula Mueller

Classifi eds/Offi ce ManagementNick Panos, Corporate Counsel Mark Braun, Associate Publisher

–––––James Contis 1927-2013

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Fire and life safety systems have come a long way, and now consist of an adept mix of detectors and detection mechanisms integrated to safeguard life and property. Because data, computer, inventory and telecommunications drive our businesses, higher levels of protection are necessary. High-sensitivity FIREALERT fi re detectors offer very early warning fire detection for offi ces, manufacturing, strip malls and at a great price. From Keyth Technologies

People ask the difference in a leader and a boss. The leader

leads and the boss drives. — � eodore Roosevelt

Food Manufacturers May Change Products Due to Labels

Many of the FDA’s proposed changes to the Nutrition Facts and Supplement Facts la-bels—affecting portion sizes, daily values, fiber and how sugars are list-ed—may prompt food manufacturers to refor-mulate products, says registered dietitian Elizabeth Braithwaite of ESHA Research.

– Adapted from smartblogs.com

Knowledge speaks, but

wisdom listens. — Jimi Hendrix

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Cabinet for Dry Aging MeatLPS introduces the FC50

Model Dry Aging Meat Cabi-net, which boasts a stainless steel cabinet structure with a glass door and adjust-able feet. Control the heat-ing, cooling, humidification, and more from the touch-screen electronic panel, which monitors the meat’s temperature, humidity and ventilation.

Other features include four stainless steel meat racks, automatic defrost, an electronic humidifier, long-lasting electricity saving LED lighting, an automatic in-ternal control light switch, a probe to detect the temperature and percentage of moisture and USB plug for downloading all data on PC. Optional features include a needle probe for detection of temperature inside the product and insertion probe for PH measurement. See their ad on page 19

Restaurants’ Role in Revival for Motor City Restaurants are playing a key role in Detroit’s

post-bankruptcy revival, with new concepts and es-tablished eateries catering to a growing demand for an urban lifestyle. “We’ve been here when it wasn’t so exciting to be downtown, but now there is buzz about having a business in downtown Detroit,” said Andiamo Restaurant Group owner Joe Vicari.

– Adapted from FSR online

McDonald’s Coffee Sells at Retailers

McDonald’s plans to start selling its pack-aged coffee at super-markets nationally by early next year, a move intended to help raise the profile of the coffee sold at its U.S. restau-rants. The world’s big-gest hamburger chain has made a deal with Kraft Foods to manufac-ture and distribute the bags of McCafe ground and whole bean coffee, as well as single-cup pods that can be used in at-home coffee ma-chines. Other chains, such as Starbucks and Dunkin’ Donuts, already sell branded packaged coffee at retailers. – AP

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PepsiCo’s ‘Recycle For Nature’ ProgramPepsiCo is teaming with the Nature Conservancy to distribute recycling

bins to stores across the country as part of a five-year partnership called “Recycle for Nature.” The project aims to raise the beverage container re-cycling rate in the U.S., which is currently at 42%, according to the Ameri-can Beverage Association.

– Adapted from environmentalleader.com

You’ve go to get to the stage in life where going for it is more

important than winning or losing. — Arthur Ashe

Looking for Financial Stability and Increased Cash Flow?

Imagine running a business where sales always go up, in-come is steadily increasing and you are always able to pre-dict and react to economic cycles. In reality, things change, financial performance seldom goes in a straight line and your banker either changes his mind or his institution. How-ever, the Small Business Administration (SBA) has programs available through participating lenders that can provide sta-bility in this ever-changing market.

SBA loans allow you to finance real estate for terms up to 25 years and equipment can be financed for as long as 15 years, providing a significant increase in your cash flow. These programs allow the option of having long term debt without the need to renegotiate every three or five years, while providing lower payments than traditional financing.

SBA programs are ideal for real estate and business ac-quisitions, refinancing or expansion, construction loans, ma-chinery & equipment acquisitions and franchise financing.

When pursuing financing through the SBA, you should know your personal credit score, have your plans well thought out, be prepared with historical financial state-ments and tax returns and be ready for questions.

Ridgestone Bank specializes in SBA lending, is the number one SBA lender in Illinois and the number one SBA lender in Wisconsin in its asset size. Their bankers are experienced in the food industry, and approach each relationship with flex-ibility and an entrepreneurial spirit -- resulting in creative financial solutions for their customers. See Ridgestone’s ad on page 10.

CHEFS, create a recipe using Panetti, Panettini or Bocaditos. Top 5 to be selected at the grand finale January 19th 2015 for a cook-o�. First place takes home $ 2000 and a donation in his name to his favorite food charity. Culinary Students take $ 350.

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oct 9-16.indd 9 9/12/14 10:49 AM

Read us online: www.foodindustrynews.com Food Industry News® October 2014

58% of Americans say they no longer need a TV. –Motley Fool

The U.S. boasts more than 49,000 hamburger restaurants, or about 1.6 for every 10,000 people, according to a report from CHD Expert. Burg-er restaurants, which comprise 7.4% of all eat-eries nationwide, bring in about $73 billion an-nually, an average of about $1.5 million per unit. - Burgerbusiness.com; Estaitor Nat-ural Grocers by Vitamin Cottage will increase the number of locations by 20% into the coming year, including 15 new stores this year and 18 in fiscal 2015. - Supermarket News

Whole Foods saw sales of its farm-raised salm-on soar after the chain reduced salmon prices by up to 20%. The natu-ral and organic grocer, which is widely known for its high-priced items, has been making an effort to offer more affordable products without compromising its no-antibiotic, no-hormone, no-pesticides standards. - Bloomberg Businessweek

In a reminder that what consumers say they want and what they actually eat are often very different things, the Burger King Corpo-ration said that about two-thirds of its stores would phase out Satis-fries, the low-fat, low-calorie item that was introduced less than a year ago. - The New York Times

Young up-and-coming chefs are revitalizing Los Angeles’ restaurant scene with an influx of trendy, casual restau-rants that appeal to laid-back diners looking for a great meal in a com-

fortable environment.

Evan Funke’s Bucato

eatery boasts a modern

vibe with a menu full of

handmade pasta while

Republique features a

daily menu inspired by

contemporary French

cuisine. - Restaurant-Hospitality.com

KeHE Distributors, LLC

completed its acquisi-

tion of Nature’s Best – a

California-based dis-

tributor of health and

natural food products.

The acquisition, first

announced on July 18,

supports KeHE’s stra-

tegic focus of being the

preferred supply chain

partner in the natural,

specialty, and fresh

products marketplace

in North America.

National News

The Curtis ALP3GT™ Brewing Systems with FreshTrac™ tech-nology is a revolutionary way to keep decanters ready to serve freshly brewed coffee. FreshTrac includes a fl ashing, visual indi-cator to monitor the freshness of coffee right from the point of brewing. This technology eliminates the need to manually oversee coffee freshness using hanging timer rings or marking devices. It’s ideal for Corporate Chain Headquarters to ensure staff is consistently managing their coffee operations.

Whenever You’re Testing, a Few Words of Caution

Whenever you are doing something out of the ordinary—such as a test—be sure, absolutely sure, that you have told the store personnel everything about What you are doing. Be sure they understand testing and that you want a real result. You do not want them to participate in some way to increase sales just to increase sales. They should understand that the effort should be consistent with other stores.

This isn’t a sales contest. It is a sur-vey of customer responses, with equal effort presented by each store. Now,

how to evaluate the results. This is not a formula. This is experience. Once you have established your test stores, you need to watch them and watch their performance under various circum-stances.

Some stores perform better in “sale” conditions than others. Often this is a surprise. The elite suburb will often generate more off-price sales than a downtown store or a blue-collar store. Once you have a handle on this, you can project what the tests mean in terms of promoting a product as well as general day-to-day sales.

It takes time, recorded facts and day-to-day monitoring of sales.

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Ring in the Season with Holiday Cheesecakes

Let customers rejoice in the flavor of the season (while you realize bigger sales) with four holiday-themed cheesecakes

As the fall and winter holidays draw near, your customers will be even more likely than usual to order their favorite dessert: cheesecake. Indeed, in a study by The Culinary Visions Panel®, cheesecake is the dessert consumers are most likely to order (68%) when dining out.

The Cheesecake Factory Bakery’s The Dream Factory® line of desserts offers four sumptuous, seasonal 10” cheesecake varieties that for decades have hallmarked every holiday from Halloween to New Year’s Day—plus a brand new festive flavor—to help your “Dessertivore™” customers enjoy this special time of year even more:

• NEW! Eggnog Cheesecake—cheesecake with the rich dairy flavor of freshly made eggnog, swirls of rum custard on a crunchy vanilla crumb, and topped with real whipped cream and a dusting of nutmeg.

• Dutch Apple Cheesecake—creamy cheesecake reminiscent of the fall harvest, swirled with baked apples, and topped with brown sugar and cinnamon streusel and drizzled with caramel.

• Peppermint Cheesecake—ribbons of peppermint candy swirled in creamy cheesecake along with chunks of dark chocolate, on a chocolate crumb and topped with peppermint mousse and whipped-cream rosettes.

• Pumpkin Cheesecake—pumpkin and holiday spices blended within creamy cheesecake, topped with real whipped cream and pecans on a graham-cracker crumb.

For ultimate convenience, each seasonal cheesecake variety in The Dream Factory line requires simple thawing before service. Operators can serve any or all of the four holiday varieties deliciously as is, create mini cheesecake bites from two or more varieties, or enhance the plate with signature ingredients to create even greater dazzling visual and flavor impressions—for a single serving or sharing.

The Dream Factory’s

outstanding cheesecake portfolio of alluring, on-trend flavors includes Plain Cheesecake (the legendary original recipe for creamy California cheesecake with a graham-cracker crust), Crazy Red Velvet Cheesecake, Dutch Apple Cheesecake, Dulce de Leche™ Cheesecake, Key Lime Pie Cheesecake, Bananas Foster Cheesecake, GODIVA® Double Chocolate Cheesecake, White Chocolate Raspberry Cheesecake, Triple Vanilla Cheesecake, Tuxedo Mousse Cheesecake, Chocolate Cherry Cheesecake,

Seasonal offerings which include Pumpkin Cheesecake and Peppermint Chocolate Chunk Cheesecake and newer varieties Wild Strawberries and Cream Cheesecake and Blueberries and Cream Cheesecake.

The Dream Factory from The Cheesecake Factory Bakery is dedicated to creating premium, indulgent cheesecakes, layer cakes and specialty items for leading-edge restaurant operators. For more info, visit www.thecheesecakefactorybakery.com or see their ad on our back cover.

Any holidays are money-makers; get staff on board to help create annual fun for your patrons.

When it comes to SBA lending in Illinoiswe get five stars.

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Visit our website to find all Chicago-area GFS Marketplace locations.

gfsmarketplace.com(800) 968-6525

Convenient Hours Mon.–Sat., 7 a.m.–8 p.m. • Sunday, 12 p.m.–5 p.m.

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Food is your reputation. Your livelihood. Your passion.

Trend: Breakfast for Dinner is ‘Brinner’The “brunch” concept has been around since the

1890s, when British college students came up with the word for having a later Sunday breakfast after Saturday drinking binges.

But brinner is another idea: Eating breakfast foods for dinner because you love them.

It must be a real word. It’s in the Urban Diction-ary, and it’s turning up on the food-trend lists, part of a larger movement toward eating what you want, when you want it: Breakfast for dinner, pizza for breakfast, eggs on pizza for dinner.

You can’t look around the food-blog world with-out seeing new uses for waffle irons: Stuffing waf-fles, made with leftover Thanksgiving dressing. Piz-za waffles, using a waffle iron to reheat pizza slices. French toast waffles, mac-and-cheese waffles. It’s enough to make Mrs. Butterworth’s head spin.

There are even reports of breakfast-for-dinner wedding buffets, with omelet and pancake bars served with mimosas and Bloody Mary’s – and not just for morning weddings.

It’s all starting to go a little far, but what kid, or kid-at-heart adult, doesn’t clap hands at the idea of breakfast for dinner?

– Adapted from Breakfast for dinner is a trend with a new name: Brinner

by Kathleen Purvis; charlotteobserver.com

Chick-fil-A Offers Specialty-Grade Coffee

Chick–fil–A is part-nering with THRIVE Farmers Coffee to in-troduce the QSR in-dustry’s first–ever spe-cialty–grade coffee. The coffee was created spe-cifically for the chain and is now available in restaurants nationwide. The sale of each cup of coffee provides di-rect revenue to THRIVE Farmers network of family farmers in Cen-tral America, allowing them to earn up to 10 times more than farm-ers earn in traditional revenue models. – Source: www.

chick-fil-a.com

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Visit our website to find all Chicago-area GFS Marketplace locations.

gfsmarketplace.com(800) 968-6525

Convenient Hours Mon.–Sat., 7 a.m.–8 p.m. • Sunday, 12 p.m.–5 p.m.

No Membership Fee • Open Seven Days a Week46394

Gordon Food Service® and our retail

GFS Marketplace® stores are here to

provide convenient foodservice products

and serve the needs of our customers.

Stop in to find thousands of bulk-

packaged products at a great value.

Food is your reputation. Your livelihood. Your passion.

Vita Coco coco-nut water is avail-able in more than 75,000 stores in 13 countries around the world. Almost 90% of the fat found in pistachios is the healthy non-and polyunsaturated fats. Culver’s f a c t s — 5 , 4 0 0 dairy cows work full-time to pro-duce milk for the company. 315,205 gallons of their signature root beer are drank each year. Jewel-Osco’s vi-sion is to be known as the favorite neigh-borhood food and drug retailer in every market where they do business with com-petitive prices and fresh products. To-ny’s Finer Foods, es-tablished in 1979, is a family-owned chain with 12 locations in the Chicagoland area. Every day more than 11 million guests visit Burger King res-taurants around the world. American farmers plant more acres of kale than brussel sprouts. Toz-er Seeds, a British vegetable breeding company, has devel-oped a Brussels-kale hybrid that they’re calling Kalettes™, which shoppers will be able to find in su-permarkets. Buffalo Wild Wings sells an average of 27 million traditional and bone-less wings each week. The U.S. Department

of Homeland Securi-ty released a 10-page warning, advising re-tailers about “Back-off,” a malicious soft-ware that penetrates point-of-sale systems. The malware makes both businesses and consumers vulnerable to breach and is unde-tectable by most anti-virus software. - Reuters The Culinary Institute of America, restau-rants and cafeterias around the country are promoting the use of mushroom-meat blends to cut down on calories and fat in comfort food dishes such as meatloaf and hamburgers without sacrificing taste. - ciachef.edu

Some restaurants in Texas and Pennsylva-nia have banned kids to placate customers who go out to dinner to escape their own. -

qz.com Procter & Gamble is considering sell-ing or shuttering as many as 100 brands to focus on 80 “core” brands that accounted for 95% of P&G’s prof-it over the past three years. - The Wall Street Journal

Nuggets

Four refreshing flavors of Uncle Si’s Iced Tea are now available at retail in more than 18 states across the country. Consumers can finally get their hands on all-natural Sweet, Un-Sweet, Peach, and Half & Half (half iced tea/half lemonade) flavors of the beverage made popular by “Uncle” Si Robertson of A&E’s Duck Dynasty fame.

Don’t forget, as you build your business, to occasionally step back and breathe in the joy of the moment.

Family Owned and Operated For Over 40 years

n hanD stackeD beef anD lamb, chicken, pork n Gyrosn one flavor profilen national Distributionn international exportn manufacturer of halal proDucts

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n John Golfis 773-391-5757 [email protected] n Andrea Coutretsis 773-307-5787 [email protected]

“Since switching to Olympia Gyros 14 years ago, our gyros sales have quadrupled. We now use approximately 3,000 lbs. a week. We would never dream of switching because this is the product our customers know and love.

Olympia manufactures only one premium product, the Olympia Gold Label and it is well worth it. Their staff is very nice and the customer service is excellent too. We like doing business with them.”

Gus, Chris and Peter Kotsiovos, Nicky’s GyrosCalumet City, IllinoisAlso pictured is John Golfis of Olympia Foods

New Product Available! hand stacked beef & lamb

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DESTINATION: RENO/LAKE TAHOEGetting � ere: Fly/Drive- Flights into Reno, Nevada

American & United Airlines have direct � ights out of Chicago O’Hare.

Southwest Airlines has � ights out of Chicago Midway con-necting in Denver.

People often wonder, is Lake Tahoe in California or Nevada? � e answer is, it is in both states. Lake Tahoe is 2/3 in California and 1/3 in the state of Nevada. You can spend time in Reno and Tahoe. Some people come out to Reno for the gambling. Reno hotels include: Atlantis, Best Western, Grand Sierra Casino, Ja Nugget Casino Resort, Pep-permill and Residence Inn by Marriott. Reno is known as “� e Biggest Little City in the World.” For more info log on tovisi-trenotahoe.com

Lake Tahoe is 58 miles from Reno. Lake Tahoe is the largest alpine lake and the second deepest lake in the country. With a 72 mile shoreline, the lake is home to recreation and white sand beaches. � e crystal clear water and rock formations are breathtaking. Water activities include; boating, � shing, kayak-ing, paddle boarding, swimming and water skiing. Land ac-tivities include; biking, golf, mountain biking, hiking and rock climbing.

Tahoe has the largest concen-tration of alpine ski resorts in North America with more than 20 downhill and cross-country ski centers around the lake. Winter activities include dog sledding, skiing, sleigh rides, snowmobil-ing and snowshoeing. North Tahoe boasts the regions � rst ever property- the Ritz Carlton, located mid-mountain at Northstar, California. � e Ritz Carlton is a mountain retreat with 170 rooms, spa and ski in and ski-out access to the mountain.

Accommodations include bed & breakfasts, cabins, cottages and motels.

My choice: HYATT REGENCY, LAKE TAHOE RESORT, SPA and CASINO

Hyatt is a luxury lakeside prop-erty with 422 guestrooms, 24 lakeside cottages with � replaces, pool, casino, Camp Hyatt, gym and Stillwater Spa. � ey have 500 feet of private lakefront beach and a 275 foot � oating pier.

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New FDA Gluten-Free Rules

New Food and Drug Administration rules that define for con-sumers exactly what a product labeled gluten-free does or doesn’t contain. The rules say the labeling is volun-tary and they do not re-quire products contain-ing gluten to state it. The rules also say that packaged foods with the label can’t contain more than 20 parts per million of gluten, a pro-tein found in wheat and some other grains.

– Adapted from Los Angeles Times

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Chef Profi leNAME: Eric LeVine

RESTAURANT: Morris Tap and Grill/Paragon Tap and Table

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BIRTHPLACE: Brooklyn, NY

CURRENT POSITION: Chef/Partner

FIRST FOODSERVICE JOB: Catering company in Brooklyn, NY

FAVORITE FOOD: I like to eat creative different foods from all cultures. You never know where you can pick up and idea that sparks a great menu item.

AWARDS/HONORS: ICA Chef of the Year; Restaurant Guild Interna-tional Chef of the Year; USA Today Top 10 Chefs of the Year; Food Network Chopped Champion

MEMORABLE CUSTOMERS: Too many to count, but I had the best conversation with Julia Child at the James Beard house back in the late 80ʼs when I cooked for the Board and benefactors; I wish we had cell phones back then.

WORST PART OF JOB: Someone walking away dissatisfi ed with their dining experience and not returning; I lose sleep over it.

MOST HUMOROUS KITCHEN MISHAP: Wow, I wish there was more space, because as you know, the kitchen is a funny place fi lled with the most amazing misfi t toys in any industry.

FAVORITE FOOD TO PREPARE: All food, but i enjoy the art of butchering and the serenity of pastries.

PART OF JOB THAT GIVES MOST PLEASURE: Working the line on a 800 cover Saturday night and keeping the plates perfect. Also meeting and greeting my customers on a daily basis. Seeing the smiles, hearing their stories, building the relationships and creating the customers trust. Itʼs amazing.

IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: DEAD!!!! Because there is nothing like being a chef! Ever!!!

BEST ADVICE RECEIVED: Stop playing checkers and start playing chess by the late great guru Michael Roman from Catersource.

FAVORITE VACATION SPOT: As sick as this is going to sound, I donʼt like to vacation. I never feel like I am working; itʼs an amazing place to be.

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: There is always something interesting that is avail-able to learn from and always interesting information.

If everything seems under control, you’re just not going fast enough.

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Cruise Lines Offer Lucrative Options for FSRs

Ocean liners are offer-ing a bevy of food and beverage options, from full-service specialty res-taurants to franchise op-tions. Steakhouse restau-rants are a traditional option featured on every major cruise line, but a 7% passenger growth rate is driving lines to expand their on-board restau-rants. Royal Caribbean International has added Johnny Rockets restau-rants to 11 of its ships. –

Adapted from FSR magazine

Trending Alcoholic BeveragesCraft beer and hard cider are on the fast track in

restaurants and bars today, but Technomic’s recent-ly completed On-Premise Craft Beer & Cider study reveals that all is not as it seems with these trending beverages. The multi-faceted research project tracks ongoing growth for craft beer in restaurants and bars, identifies leading brands by region and dives into cider’s evolution. – Adapted from Technomic, Inc

NRA Cites Positive Growth

The overall economy added over 200,000 jobs for the sixth consecu-tive month, the first such occurrence since 1997. Continued growth will bode well for the res-taurant industry, as con-sumers will be in a better position to burn off their pent-up demand for res-taurants, according to the NRA’s Chief Econo-mist Bruce Grindy.

The restaurant indus-try remains among the top sectors in post-re-cession job growth, ac-cording to new figures from the Bureau of La-bor Statistics. Eating and drinking places added a net 18,600 jobs in July on a seasonally-adjusted basis, the 53rd straight monthly increase and 25th consecutive month with gains of at least 10,000 jobs. – restaurant.org

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Mary Lou Marquez, owner of Taco Village has been cooking since she was 18 years old. She has worked in numerous Mexican restaurants throughout her career. After leaving Caliente restaurant in downtown Des Plaines, she came to Taco Village. This is a cute, small restaurant located in a strip mall. They are now expanding next door with the addition of a new bar.

The style of cooking at Taco Village is fresh authentic Mexican cuisine. Using family recipes, they have come up with unique salsas, signature sauces and spices. The Ric Ter Salsa is their own earth- shattering hot sauce with habanero, pequin chilies and Chile de arbioli. The Rio Jalapeno Salsa is a specialty prepared sauce with jalapeno peppers, tomatoes, garlic, onion and cumin.

Breakfast is served daily. Get your eggs with choice of meat or try the Eggs Ranchero with their special Rio jalapeno salsa. The menu includes; enchiladas, fajitas, nachos, quesadillas, tacos, tamales, tortas and tostadas. The Burrito is a house specialty. The Rio Grande is a “Gargantuan” 18 inch burrito with choice of meat, refried beans, rice, lettuce, tomato & cheese. Fillings include ground beef, spicy chicken, seasoned pork, steak and Mexican sausage. Sides include refried beans, Mexican rice and homemade guacamole. Their food is delicious and the prices can’t be beat!

Are you interested in taking the El Jefe Challenge? (Anyone can compete) The El Jefe Burrito is 21 inches long and weighs 5 pounds. Any meat choice, but if you eat the pollo (spicy chicken) “El Jefe” burrito in under 15 minutes, it’s free. Plus, you’ll get a Taco Village T-shirt to prove you did it.

Taco Village is located at 1590 Rand Rd. in Des Plaines, Illinois. Catering is avail-able. For more info visit: www.tacovillage.us

Boomers Fast-Casual Frequency Still Strong

Overall, 49% of Baby Boomers (ages 49 to 68) visit fast-casual restau-rants once a month or more often, vs. around two-thirds of Gen Xers and Millennials who do, according to a poll con-ducted for Technomic’s new Generational Con-sumer Trend Report. Unsurprisingly, fast-ca-sual patronage is higher among younger Boomers: 53% of Boomers ages 49 to 58 reported monthly fast-casual visits.

– Adapted from Technomic, Inc

Multi-Million Dollar Recycling Campaign

A group of major cor-porations including Co-ca-Cola, Goldman Sachs, Johnson & Johnson and Wal-Mart have invested $100 million to launch the Closed Loop Fund, which is intended to promote recycling in the manufacturing sector. The project is expected to drive down manufac-turing costs and ulti-mately the prices paid by consumers, says Rob Ka-plan, Wal-Mart’s director of product sustainability.

– Adapted from GreenBiz.com

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Four Ways to Cut Catering Costs Without Sacrificing QualityGibsons Restaurant Group Catering Shares How to Get the Most Bang For Your Buck

There is no question that the food tends to be the fo-cal point of any p i c t u r e

perfect wedding, gala or affair. How-ever, choosing a menu that features gourmet offerings does not necessar-ily have to break the bank. Gibsons Restaurant Group Catering at The Montgomery Club shares their tips for getting the best value at your event:

n Choose Light Hors d’oeuvres: Hosts sometimes make the mistake of having TOO much food! Don’t have your guests stuff themselves before a sit-down dinner; rather estimate about three to four bites per person and opt for budget-friendly options like brus-chetta or stuffed mushrooms.

n Offer Fewer Entrée Choices: While it may be tempting to offer your guests a choice between fish, shellfish, chicken, steak and lamb… limiting the choices will help your pocketbook. Streamline the menu and offer two to three entrée op-tions for guests to choose from.

n Stick with Similar Sides: Pair-ing different sides with each entrée translates to additional cooking and preparation fees behind the scenes. Instead stick with perennial favorites like fingerling potatoes, haricot verts or roasted asparagus that pair perfectly with a plethora of proteins.

n Downsize the Cake: Bigger doesn’t necessarily have to be bet-ter. While it is easiest to estimate one serving per person and serve the cake following dinner, chances are you will be spending money on uneaten slices. Instead, have the cake served at the sweet table with a cake sized to accommodate approximately 75 percent of your guest headcount.

– From Gibsons Restaurant Group Catering and The Montgomery Club

Putting the Sizzle Back in BaconThe world’s appetite for bacon seems insa-

tiable. Many processors are looking beyond the linear microwave oven to a more economical sys-tem that produces bacon (and other products) that looks and tastes as natural and delicious as pan-fried bacon – the spiral convection oven.

Ovens such as Unitherm Food Systems spiral oven—convey food upward by continuous con-veyor belt that travel in multiple, circular tiers within a single oven enclosure. As bacon prod-ucts cycle upward through the spiral oven, fat is rendered from the ascending meat and is dis-persed onto the bacon on the lower belt tiers. In this manner, the bacon is basted and cooked in its own juices, providing the taste, aroma and appearance of a traditional, pan-fried product.

Because of the spiraled configuration, these ovens maximize the amount of product that can be cooked within a given footprint. To handle greater volumes in a linear microwave oven, the length of the oven has to be extended, increas-ing the plant area occupied by the unit. A spiral oven’s capacity and throughput can be increased by simply adding more belt. While this makes the equipment somewhat taller, the advantage of a small footprint is retained.

For more info, visit www.unithermfoodsystems.com

Earthquake Aftermath in Napa Valley

The Napa Valley Vint-ners group is evaluat-ing the damage from an earthquake in Napa, Ca-lif., which caused “huge losses” of stored wines at warehouse Napa Bar-rel Care. Wineries in the southern part of the val-ley saw some of the worst damage from the event, which threw fermenta-tion tanks, storage bar-rels and vintage collec-tions to the ground. “This is going to be a really ex-pensive earthquake for the wine business,” said Napa Barrel Care owner Carole Meredith.

– Adapted from The San Francisco Chronicle

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Fatburger Seeks Healthier Alternative to Traditional Fare

Fatburger’s new “Skinnyburger” protein burger can be described as an inside-out version of the bet-ter burger chain’s typical offering. The burger fea-tures one of Fatburger’s standard patties sliced in half, then stuffed with typical toppings like lettuce, cheese, onions, pickles and tomatoes.

The Skinnyburger weighs in at just around 320, depending on how it is dressed. That’s a calorie sav-ings of around 270 from the standard Fatburger, and it’s gluten free. – Adapted from fastcasual.com

Profi t Tip: The Cash DrawerNever allow more than one person to access a cash

drawer. One of the hardest things to detect is when someone is stealing cash when multiple people have access to a given cash drawer, a common practice in quick-serve and limited-service restaurants or bars. Many operators defend this practice by saying they cannot afford or do not have the space to provide a cash register for each cashier needing access.

– Adapted from RestaurantOwner.com

Obstacles are those frightful things you see when you take

your eyes off your goal. — Henry Ford

Dining With Ms. XOctober 2014

ANTHONY’S 4720 W. 63rd. CHICAGO, IL 773-585-7180. Owner Tony Vassiliou has been in therestaurant business for over 32 years. I love his motto; “If it is not in the menu we don’t make it.” He has so much to choose from; burgers, dogs, chicken, gyros, ribs, subs and seafood. The half Grecian chicken was superb!

CLARK STREET DOG 3040 N. Clark CHICAGO, IL 773-281-6690. This family-run establishment is a neighborhood favorite. It’s two places in one, a fast food restaurant and a bar. Open late and they have parking. Vienna Beef dogs are one of their specialties and so is the Philly Cheesesteak sandwich. Other menu items include souvlaki, salads, beef sandwiches, burgers and gyros.

HICKORY ROASTERS 5440 New Wilke Rd. ROLLING MEADOWS, IL 847-290-8530. The colorful yellow and red awning catches your attention as you drive by. Take home cooking with homemade sides. I tried the special of the day which was pot roast with mashed potatoes and green beans and the chicken with potato salad & cole slaw.

ISLAND LAKE CAFÉ 310 East State St. ISLAND LAKE, IL 847-526-7797. Friendly, family owned restaurant. Breakfast is served all day long including all the regular staples. I had a Denver omelet with an order of pancakes. The owner loves Betty Boop. You will see his collection of Betty Boop memorabilia of her showcased throughout the restaurant.

MORKES CHOCOLATES 2755 W. Algonquin Rd. ALGONQUIN, IL 847-458-8585. Candy shop offering all my favorites, chocolate covered nuts, nonpareils, toffee and chocolate covered raspberry creams. Stop in or check them out online. They also make gift baskets and have candy making party classes for kids and adults.

PAPA ROMEO’S 1617 W. Irving Park CHICAGO, IL 773-327-5000. Order ahead and pick it up. So quick and easy. Otherwise you can come in, order and wait for it. They have specialty, pan and thin pizza. I keep my meal all cheese. First I get an order of cheese bread and then the thin cheese pizza. It’s simple and so good.

PHOENICIA 1910 First St. HIGHLAND PARK, IL 847-266-9990. Mediterranean cuisine, fresh, tasty and healthy. Start off with some falafel, hummus, grape leaves or the tabouleh salad. For an entrée they have fresh seafood, vegetarian couscous, and from the broiler charbroiled brochettes of beef, lamb, or chicken. The meat is marinated and so tender. Brochettes come with rice, grilled tomatoes, onions and peppers.

SIDEKICKS 4424 W. Montrose CHICAGO, IL 773-545-6212. This is a neighborhood bar and the place to belt out a tune. They offer Karaoke seven days a week and you will be blown away by some of the people that sing here. While you are hanging out, grab a drink and a bite to eat. They have burgers, sandwiches and pizza.

TRACKS 108 W. Main CARY, IL 847-639-6064. They have an ideal location by the train. Everyone raves about this place. Great prices, great service and great food! They have salads, sandwiches and a killer fi sh fry. I believe the burger is what you should get here. I tried the Steph’s to die for burger –it was a juicy burger with BBQ sauce, bleu cheese and onion straws. It comes with fries or chips.

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Keeping Menus Simple

Restaurant franchises that for years boasted super-sized menus are starting to adopt a less-is-more strategy, paring the number of dishes to boost food quality and cut wait times. Chipotle, Five Guys and In-N-Out Burger have proved that the strategy works, and now franchises including McDonald’s, IHOP and Tony Roma’s are focused on simplifying their menus. – Adapted from USA Today

Sandwich TrendsSandwiches are popu-

lar options for every meal part; surveyed consum-ers say they order them at least once a month for breakfast (56 per-cent), lunch (85 percent), dinner (73 percent) and snack (49 percent). – Adapted

from Technomic, Inc

Tips on TippingWaiters and other service staff members depend

on tips, so how are they doing? A Harris Poll survey of 2,000 adults conducted for Michelin found that the average American claims to tip 18 percent for good service. Getting more specific, 70 percent of Americans say they usually leave a tip of 15-20 per-cent when service is good, and about one in 10 tip 20 percent or more. Only about 1 percent confess to leaving nothing.Age is a factor in how much people tip, though: Thirty percent of survey participants age 18-24 admit they frequently tip less than 15 percent even when the service is good, but only 16 percent of adults 35 and older say the same.

How We Pay for Things These DaysWe depend on automatic teller machines for

cash, and more and more we’re relying on elec-tronic payments when we don’t want to write a check. According to the Federal Reserve, ATM withdrawals from 2006 to 2009 numbered 6 bil-lion transactions, for a total of about $600 bil-lion. That was an increase from 5.8 billion during the 2003-2006 period, when withdrawals came to $578 billion.

The Federal Reserve also notes that during the same period, consumers depended on electronic transfers via such instruments as debit cards and prepaid credit cards for more than three-quarters of their transactions—a 9.7 percent in-crease. Debit card payments rose 14.8 percent from 2006 to 2009; prepaid card transactions grew 21.5 percent.

Before you are a leader, success is all about growing your-self. When you become a leader,

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Labor Challenges

U.S. restaurants and food service companies had 644,000 job open-ings at the end of May, up 209,000 over last year. The recovering economy is spurring a rise in din-ing out and an increase in new fine-dining eateries, and restaurants across the country are raising wages as they struggle to fill open positions.

– Adapted from Restaurant SmartBrief

Krispy Kreme to Expand Its Brand

Krispy Kreme is ex-panding past the dough-nut business and may introduce sandwiches, lunch options and li-censed products such as ice cream. Doughnuts will remain central to the brand as it expands to attract more health-con-scious consumers.

– Adapted from USA Today

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Sprouts Farmers Market Entices Organic Consumers

The sales of organic foods increased by 12% to $29.5 billion in 2013, the sector’s largest gain since 2008, according to the Nutrition Business Journal, and Sprouts Farmers Market is capi-talizing on the trend, using low-priced organ-ic items to sharpen its competitive edge against Whole Foods Market. Sprouts’ prices are, on average, 13% lower than Whole Foods’ prices, and Sprouts shoppers spend about $28 per trip, com-pared to $31 at other gro-cery stores, according to FMI. – Source: Bloomberg

New FDA Gluten-Free RulesNew Food and Drug Administration rules that de-

fine for consumers exactly what a product labeled gluten-free does or doesn’t contain go into effect Tuesday. The rules say the labeling is voluntary and they do not require products containing gluten to state it. The rules also say that packaged foods with the label can’t contain more than 20 parts per mil-lion of gluten, a protein found in wheat and some other grains.

– Adapted from Los Angeles Times

Ramen RevolutionLate last year, Technomic, Inc. predicted that starches were

set to make a comeback and ramen was called out as a key ingredient to watch. Since then, their MenuMonitor online re-source has picked up an 18.2 percent increase in ramen men-tions on menus of Top 500 and emerging chain restaurants.

In terms of independent restaurants, there is something of a ramen revolution happening in Chicago. Since Technomic called out ramen as an on-trend ingredient, three noteworthy ramen-focused spots have emerged in the Windy City, includ-ing High Five Ramen by award-winning restaurateur Brendan Sodikoff and Ramen-San by Lettuce Entertain You.

High Five Ramen’s specialty is a tonkotsu ramen-noodle dish made with incredibly spicy pepper and Japanese chilies, supporting MenuMonitor’s findings that spicy ramen ingredi-ents are currently trending.

Ramen’s popularity has yet to reach its peak, and is con-tinually rising in restaurants among urban and suburban ar-eas across the country. While independents offer specialized ramen dishes from several different Japanese regions, chains innovate with ramen noodles in unexpected ways—atop burg-ers or aside salmon.

Operators should do their research and find out which type of ramen works best for their concept and core audi-ence. They can consider adding a differentiating spin on ra-men soup by featuring local ingredients or garnishes. – Adapted

from Technomic, Inc.

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Mobile Ordering May Be Your Customers’ Next Move

Customers already make decisions about which restaurant to choose by using their smartphones. Studies indicate they’re also ready to make the leap to placing mobile orders, writes Noah Glass of mo-bile ordering application Olo. – Adapted from Fastcasual.com

Organic Food Industry Growth

Sales in the organic food industry in the Unit-ed States grew 12-percent from 2013 to 2014, accord-ing to radio talk show host Sharon Kleyne, setting a record in an industry that has been experiencing rap-id growth since 1990. The US economy in the same period grew 2-percent. Kleyne, who hosts the Sha-ron Kleyne Hour Power of Water radio show, reported this information following a recent on-air interview with Patricia Bragg of Bragg Live Foods, a worldwide manufacturer of organic and natural food products.

Rapid and sustained ex-pansion in the organic food industry, Kleyne believes, reflects a fundamental change in the eating habits of consumers, towards less processed and healthier, more natural foods. Since 1990, the organic food in-dustry has grown from $1-billion a year in annual revenue to $35-billion in 2013. About half of these sales were through the na-tion’s 20,000 health and organic food stores. The other half were through supermarkets.

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Mariano’s Fresh Market has ob-tained a lease for a 72,000-square-foot former Dominick’s store to open its first location in the Chicago suburb of Naperville, Ill. The grocery mar-ket there also includes Jewel-Osco, Trader Joe’s and Whole Foods. - Crain’s Chicago Business Taste of Cuba restaurant is opening a second loca-tion at 2054 W. Roscoe in Chicago. The Spot On Group has an-nounced details about their newest concept, SHAY, located at 222 West Ontario Street. The team behind pop-ular River North cham-pagne lounge, Cuvée, has been working on a complete gut-rehab of the space and plans to open soon. Looking for a Halloween fright night? From October 2nd through Novem-ber 2nd—Joliet Haunt-ed House in Joliet, and Statesville Haunted Prison & City of the Dead in Crest Hill, Il-linois will both be in operation. The 13th Floor Haunted House at 1940 George St. in Melrose Park, IL boasts 30,000 sq. ft. of true horror and mind-blow-ing entertainment. Seven Dwarfs Res-taurant in Wheaton IL is a diner-style eat-ery serving the com-munity for more than 60 years. One of their most famous fountain creations is the Witch’s Brew which contains a whopping seven scoops of ice cream

and a variety of top-pings from hot fudge to whipped cream and everything in-be-tween. CSI Coker Ser-vice, Inc. has received its certification from the Commercial Food equipment Service Association (CFESA). Boars Head Meats will be building a plant in central Indiana where it could have 200 work-ers within the next few years. - AP Gino’s East is entering the local beer game and is in the pro-cess of building out a small brewery in the first floor of Gino’s East River North—slat-ed to finish later this fall. - chicago.eater.com Caribou Coffee is planning to open 16 new Chicago locations very soon, beginning with open-ing in a former Caribou on Michigan Avenue.Lou Malnati’s has three new loca-tions opening: Palos Heights, which opened last month, 1235 W Randolph in the West Loop (this month) and 4344 N Lincoln in Chi-cago’s Lincoln Square.

Local News

Giordano’s has been voted “best pizza” by readers of Chicago Magazine. An online survey in May, resulted in nearly 1,000 responses. .

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Michael Garbin, CEC, AAC, Receives ACF Award

Michael Garbin, CEC®, AAC®, of Naperville, Illi-nois, executive chef at the Union League Club of Chicago, Chicago, was honored by the Ameri-can Culinary Federation (ACF) with the national Dr. L.J. Minor Chef Pro-fessionalism Award. Garbin received the award, sponsored by MI-NOR’S®, during the Chef Professionalism Dinner at the 2014 ACF National Convention, held in Kansas City, Missouri. – www.acfchefs.org.

Good Advice from Successful People

Few people succeed without advice and support from friends, mentors, and knowledgeable experts. Here’s some of the best advice successful people in all fields have received (from the Business Insider website):

● Julia Boorstin, CNBC correspondent: Say “Yes” to every opportunity that’s offered. Then commit to whatever’s necessary to get the job done right.

● Angela Ahrendts, senior vice president of re-tail and online stores for Apple: Always stay true to yourself.

● T. Boone Pickens, CEO of BP Capital: Always have a plan.

● Betty Liu, Bloomberg Television anchor: Op-portunity plus preparation equals luck.

● Pete Cashmore, founder of Mashable: Don’t take advice; make your own mistakes.

● John Donahoe, CEO of eBay: The wrong option is walking away and not being in the game.

● Nicholas Thompson, editor of The New Yorker website: Control the things you can; deal with the things you can’t.

● Judith Rodin, president of the Rockefeller Foundation: Never do anything for someone else’s approval; live your own life; be your best supporter and your own worst critic.

● David Marcus, president of PayPal: A new product must convince customers that it will make their lives better.

● Jennifer Openshaw, Wall Street Journal colum-nist: Take a walk every day.

Obstacles are those frightful things you see when you take

your eyes off your goal. — Henry Ford

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This Bar Saves LivesThere is a game-changing granola bar that is gain-

ing victory in the fight against world hunger. It re-cently launched in every Whole Foods store in the country.

This Bar Saves Lives creates gourmet granola bars with all natural, gluten free, non-GMO, fair trade ingredients from the best farms around. And, to sweeten the deal, for each bar sold, a life-saving packet of food is delivered to a child in need.

This Bar Saves Lives has launched a program called “This Workplace Saves Lives” where busi-nesses can order boxes of bars to stock the office with wholesome munchies. The more boxes ordered, the more lives saved. They’ve also launched “This Dessert Saves Lives,” a truly one-of-a-kind program in which high-profile chefs throughout Los Angeles are re-imagining the bars into spectacular desserts. When purchased at restaurants, these dishes raise money to buy life-saving packets of food. For more info, visit www.thisbarsaveslives.com.

Loyola University Chef Wins Hell’s Kitchen

Scott Commings, the executive chef at Loyola’s Re-treat and Ecology Campus in suburban Woodstock, plowed down the competition for the past several months on Fox TV’s “Hell’s Kitchen,” the high-pres-sure cooking show hosted by celebrity chef Gordon Ramsay. Commings capped off his impressive run by beating Chicago chef Jason Zepaltas to take home the top prize—a $250,000-a-year job offer as head chef at Gordon Ramsay Pub & Grill in Las Vegas.

Before he cooked on TV before millions of view-ers, Commings created a series of hands-on culinary classes and programs at Loyola. The classes—which teach everything from knife skills to pasta making to wine and food pairings—are extremely popular and sell out months in advance. Even though Commings is expected to head out west for his latest cooking adventure, Loyola is committed to sustainable farm-ing and building upon the programs that he started. – Adapted from the Loyola University Chicago website—www.luc.edu. Picture source: Loyola University Chicago.

Why Consumers Are Putting the Recession Behind

U.S. consumer confidence increased four index points in the second quar-ter of 2014 to a score of 104—an up-ward trend that started in first-quarter 2013. While confidence has climbed 11 points since then, spending levels at retail are still below where they were before the Great Recession.

“In the U.S., positive news for the job, housing and equity markets appears to have buoyed the spirits of Ameri-cans,” said James Russo, senior vice president, Global Consumer Insights, Nielsen. “The retail environment for non-durable goods, how-ever, is still catching up. Retail dollar sales of fast-moving consumer goods are up 1.3 percent in latest six months ending June. Consumers are moving ahead slowly, and mar-keters need to adjust to

a new consumer mindset of restraint, which will take time to reverse.”

Americans are thinking positively, however. Nearly half of Americans (49%) believed now is a good/excel-lent time to spend—the highest level reported since 2006 and up 6 percent-age points from the first quarter of 2014 (43%). Optimism about job pros-pects and personal finances rose in the second quarter as well. While the out-look for jobs (46%) was still below pre-recession levels (63%), the sentiment represents a significant improvement from 2009, when it was at 20 percent. Almost two-thirds of U.S. respondents (64%) said their personal finances were in good order, marking a rise of 5 per-centage points from the first quarter. – Source: nielsen.com

Sandwich Chains See Growth in ChicagoCincinnati-based Penn Station East Coast Subs has

signed a franchisee to open up to 10 shops in the Chi-cago market. The Windy City has proven attractive to sandwich chains, and several including Potbelly, Jim-my John’s, Subway, Jersey Mike’s and Firehouse Subs have an established presence. – Adapted from The Chicago Tribune and Estiator

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Hot Doug’s Inducted Into Hot Dog Hall of Fame

Vienna Beef has inducted Hot Doug’s Sau-sage Superstore and Encased Meat Empo-rium into the Vienna Beef Hot Dog Hall of Fame. Since opening its doors in 2001, Hot Doug’s has delighted Chicagoans with its unique brand of ex-otic sausages and en-cased meats.

“Vienna Beef, the 121-year-old Chicago sausage maker, thanks Doug Sohn for his loyal, trailblazing establish-ment,” said Jim Bodman, CEO of Vienna Beef. “We hope many more will line up to follow in his footsteps.”

A Chicago icon, Hot Doug’s made headlines when the successful eatery announced it would be permanently closing on October 3rd. The lines have wrapped around the block for years.

“We were stunned when we got the call that we were being inducted to the Vienna Beef Hot Dog Hall of Fame,” said Hot Doug’s owner Doug Sohn. “Mostly because we didn’t know there was a Hot Dog Hall of Fame. That said, we are excited to celebrate our run in Chicago with our partners at Vienna Beef.”

Why We Can’t Stay Focussed to Get Work Done

■ Delegated burdens..■ The snack breakers”■ “Sorry, I know I’m

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■ The public atten-tion thief: “Did any-body see that thing...?”

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‘Nduja ArtisansDuring the spring of 2010,

Agostino took note that ‘Ndu-ja, the typical product of his hometown in Calabria, start-ed to make a big impact in the Chicago food scene. Being dissatisfied with the quality of the product he was find-ing, he was inspired to cre-ate the original taste of his hometown and bring it to the States. Agostino has passed on the passion of salumi mak-ing to his son, Tony. Together they are Nduja Artisans.

‘Nduja is a spicy spread-able salami made with pork

meat, sea salt, a substantial amount of spicy and sweet peppers making it quite a spicy, cured meat. It was born as a humble ingredient pre-pared by farmers in order to use the remaining parts of the pig.

The name ‘Nduja comes from the French word “an-douille” which means sau-sage. The original providence of this humble ingredient comes from the town of Vibo Valentia in the South East of Calabria, but nowadays it’s produced throughout the re-gion. For more info, go to www.ndujaartisans.com

Bar TakitoContinued from page 1

Bar Takito arrived at 201 N. Morgan St. in the West Loop. Bar Takito is a Latin inspired shared-plate concept from Chef/Partner David Dworshak (Takito Kitchen, Carnivale, Spring) with a complementary beverage program from GM/Partner Adam Weber (Takito Kitchen, Trenchermen, Mer-cadito, Roka Akor) drawing inspiration from Mexico, and Central and South America.

� e restaurant does accept reservations as well as o� er a texting option for walk-ins.

� e open bar and kitchen design allows Adam Weber and Chef Dworshak to closely inter-act with guests providing them with a heightened dining expe-rience. About twice the size of the group’s � rst outpost, Takito Kitchen, Bar Takito has a semi-private area with a private bar that accommodates 40-seated guests and 50 to 60 standing. In the warmer months, Bar Takito will have a 60 to 80-seat patio along Morgan St.

� e menu uses fresh and local ingredients, focuses on seasonal shared plates, ceviches, seafood from the plancha, arepas and more. In line with the restau-rant’s name, Chef Dworshak has integrated several elements of the bar together with the food utilizing ingredients like bitters, hops, malt, spirits, beer and wine. Staying true to its Takito roots, the menu does contain a few taco options, and many of the shared plates are available with tortillas.

Menu items range in price from $6 to $26. � e beverage program led by Adam Weber o� ers an expansive specialty cocktail and margarita selec-tion, as well as over 25 craft and import beers. BAR TAKITO201 N. Morgan St.(corner of Lake/Morgan)Chicago, IL; 312-888-9485Monday: ClosedTuesday & Wednesday: 11 a.m. - 11 p.m.Thursday: 11 a.m. - 1 a.m.Friday & Saturday: 11 a.m. - 2 a.m.Sunday: 11 a.m. - 11 p.m.

Korean Spa and Sauna CuisineIf you are a fan of Korean food, Korean culture and relax-

ation, be sure to check out King Spa & Sauna in Niles, Illinois. King Spa & Sauna is a unique co-ed Korean inspired spa that

is known as “Jjim-Jil Bang”. Jjim-Jil Bang spa is one of the many traditional assets that have coexisted in the Korean community. With its own unique cultural blend, the Korean sauna o� ers great relaxation to relieve stress from the body and mind. � e King Spa & Sauna has grabbed the attention of the American media and public with its globally competitive new concept, a concept that provides a family oriented well-being sauna and spa. It o� ers a complete sauna experience with 9 unique healing sauna rooms, acupressure massage for the whole body, a pool to relax in, and a movie theater for your entertainment. Re-nowned for being the largest Asian sauna in the United States they provide the ultimate authentic experience that Korean Spa & Sauna has to o� er in the country.

Unlike most authentic Asian spas, King Spa & Sauna has a restaurant which is open 24 hours and boasts a menu with at least 58 entrees and 19 vegetarian options. For the dehydrated there are more than 15 juice drinks.

With over 9 unique sauna rooms they assist all � rst time customers with a thorough introduction to the facility to make sure that the visit is most bene� cial. � ey enjoy o� ering tours 24/7. And, when you are a guest at King Spa you don’t need to bring anything. Clothing is provided, as are soaps and toiletries.

To ensure that their sauna has the highest quality in treating ailments the use ancient Asian treatments that will relieve stress, relax the mind and body, and restore your body’s health us-ing the Earth’s natural elements of crystals, salt, soil, stone, and wood. � ey infuse these elements with heat, not only allowing your body to be synthesized with these healthy nutrients, but also to disperse any toxins that may be preventing the body’s self-healing aptitudes.

� ey know that their customers, especially professionals in the food industry are looking for a place to relax the fatigued body and stressed mind. � e King Spa & Sauna is the answer to these issues and they do their best to provide a most luxuri-ous experience. � e spa is located next to H Mart, located at Waukegan and Oakton Streets in Niles, Illinois.

You may see their ad on page 40 of this issue.

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Secrets of Building a Successful Beer Menu

As a restaurateur we work so hard on creating the most diverse food menu, the ideal atmosphere, and a perfectly paired wine list. Then there is the beer menu… traditionally the afterthought, the place that is stuck in 1980. Add a “Light “beer and whatever other beer you see billboards for along your morning commute and you are all set.

This is not 1980Why not give your customers a unique, well

thought out beer menu? Use this tool as one more reason to keep the customers coming back to your restaurant. Below are a few styles of beer you MUST have included on your beer list.

IPA/Pale Ale –Hop forward beers, like IPAs and Pale Ale’s are

booming right now. The category is growing and now has over 18% of the share of overall Craft Beer sales. The bitterness provided by the hops is addictive and totally unique from beer to beer. IPAs have many flavors, some reminiscent of pine, some tropical fruit, or some juicy, like fresh citrus.

Dark Lager – What do you always here when thinking about

“Dark” beers? “It is too heavy”! What does that mean? If this was a blind taste test, most customers would not know that a dark lager was a mahogany or late auburn color. These beers can drink like a traditional lager, but flavors and aromas of chestnut, molasses, and gingerbread. Dark lagers are perfect with grilled meats or spicy sausages.

Saison –The perfect food pairing beer, traditionally

highly carbonated, floral and sometimes incorporates a spice reminiscent of white pepper. This style is growing and becoming a fan favorite. Originally brewed as a Belgian farmhouse beer during the winter months making it ready for consumption during the late Spring and early Summer warmer months. Saison’s are great with fish, cheese, and even desserts.

Cider – The American cider segment is exploding!

Pallets have been open and expanded with mass marketed ciders and consumers are demanding more. Cider’s can be dry or sweet, they can be organic, hopped, or even barrel aged. Search out fresh pressed ciders; or even orchard-to-bottle ciders. Upselling to cider is a great way to transition an iced tea or lemonade drinker to a higher ticket item. Cider is also a great Gluten Free alternative for your customers. This information is exclusive to Food Industry News from Louis Glunz Beer Inc., which was founded in 1888 and is among the oldest beer distributors in the United States. The 126-year-old company is family-owned and operated, offering a comprehensive selection of craft, specialty and import beers representing over 190 breweries around the globe.

If you work just for money, you’ll never make it, but if you love what you’re doing and you always put the customer fi rst,

success will be yours. — Ray Arthur Croc

Naps Recharge YouTaking a nap is like reboot-

ing your brain. � e Wall Street Journal o� ers recommenda-tions for planning your per-fect nap, including how long to nap and when:

For a quick boost of alert-ness, a 10-to-20-minute pow-er nap is adequate for getting back to work in a pinch.

For cognitive memory pro-cessing, a 60-minute nap may do more good. Including slow-wave sleep helps with re-membering facts, places and faces. � e downside: some grogginess upon waking.

If you take it longer than 30 minutes, you end up in deep sleep. Have you ever taken a nap and felt worse when you woke up? You’re sleeping too long and you’re going into a stage of sleep that’s very di� -cult to get out of.

Finally, the 90-minute nap will likely involve a full cycle of sleep, which aids creativity and emotional and procedural memory, such as learning how to ride a bike.

A study published in PubMed in 2002 found that napping even for 5-10 min-utes creates a heightened sense of alertness and increased cog-nitive ability in comparison to no nap.

In addition to those recom-mendations, one surprising suggestion is to sit slightly up-right during your nap, because it will help you avoid a deep sleep. And if you � nd yourself dreaming during your power naps, it may be a sign you’re sleep deprived.

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Meals on Wheels Chicago To Host Celebrity Chef Ball 2014Chicago’s favorite chef event gears up for this year with an exciting new venue.Meals on Wheels Chicago (MOWC) is pleased to announce the date and line-up for

Chicago’s premier culinary event, the Celebrity Chef Ball. It will be held on Friday, November 7 and will feature a select, interactive dining experience with some of Chicago’s best chefs; custom cocktails; silent auction; and entertainment. The Celebrity Chef Ball will be held in one of Chicago’s newest event spaces, Morgan Manufacturing (401 N. Morgan St.). Proceeds from the event support MOWC’s mission to promote independence for Chicago seniors and individuals with disabilities through meal delivery and home modifications.

VIP Chef’s Table: The VIP Chef’s Table, available for $350 per person, is a seated, interactive dining experience featuring 36 chefs and 12 mixologists from throughout the city. Guests will enjoy a six-course meal with cocktail pairings plus an assortment of pastry delights. This unique dining experience features tableside cooking, providing a behind-the-scenes look at the craftsmanship of some of Chicago’s finest chefs. A VIP Chef’s Table ticket also includes entry to the Chef’s Tasting Party.

Chef’s Tasting Party: At the Chef’s Tasting Party, guests indulge in over 40 chef stations throughout the venue, sampling small

portions of signature dishes and specialty cocktails. There will also be opportunities to interact with chefs, a silent auction, music, and dancing. Party tickets are available for $150 per person.

Chefs will be participating from many popular Chicago restaurants including The Boarding House, Girl & the Goat, Blackbird, TWO, Vie, Sunday Dinner Club, Tesori, Ruxbin, Sepia, Travelle, Sunda New Asian, EL Ideas, and Urban Belly.

The Celebrity Chef Ball raises more than $200,000 annually and generates one-fourth of MOWC’s annual revenue to fund programs for Chicago’s homebound

senior and disabilities communities. 2014 marks the 26th anniversary of the event which originally debuted as a chef brunch in the food court of the State of Illinois Building atrium. Over the years, the event has attracted the talents of both local and national chefs and the patronage of Chicago’s culinary community. This year’s event sponsors include Bankers Life, Wirtz Beverage Illinois, William Grant & Sons, and Senior Lifestyle Corporation.

Tickets for the Meals on Wheels Chicago Celebrity Chef Ball are available online at www.mealsonwheelschicago.org

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Heading into the holiday and winter season, this item can help you increase your sales, catering profits and income. The vertical shape saves space and is easier to use than competitive units. Stoeling Telme’s VB80 Batch Freezer provides thorough mixing of variegates and particulates unachiev-able with horizontal barrels. Easy cleaning and simple assembly of beater parts plus all controls and indicators conveniently grouped in a single panel, on the front of the freezer are among a list of terrific features that make it worthy of a look; the robust 5.0 horsepower, semi-hermetic compressor won’t let you down when you need it most. Available from Kool Technologies; see their ad on page 39 for more information.

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8 Lessons We Learned From Our First Jobs

Many of our first jobs scarcely exist anymore, like car hop, switchboard operator and pinsetter for a bowling alley. A few readers picked crops in hot fields and many more started in bottom-rung, office jobs or gru-eling fast food service.

Many of us started with some tough jobs in fields that are under-appreciat-ed and often underpaid. The experience of work-ing in these jobs stayed with some readers and affected them many years later.

Whether the jobs were old or new, back-break-ing or boring, many of the lessons learned were the same:

1. A bad first job can focus your career goals. You may not have had a clear goal in mind for your life, but you prob-ably learned what you didn’t want to do forever.

2. Start working ear-ly. The sooner you start working, say 10 years old delivering newspa-pers, you found out how earning money works. It wasn’t an easy lesson, but it was honest, and chances are, you learned how to budget for those things you wanted.

3. Low pay is better than no pay. Many of us saw our friends off en-joying a weekend while we put on a uniform and pulled down a minimum wage job; we didn’t party down as hard, because we were busy saving a hard-won paycheck.

4. No job is too menial. It’s what was there. You learned what it took to earn a buck.

5. Dress appropriately. Clean and pressed was a discipline.

6. Work is what you make of it. We learned that bringing our best and a good attitude opened doors and won praise, invaluable assets later on.

7. Don’t date the boss. We all knew someone who crossed a line and lived to regret it.

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Signs of Burn Out■ � e simplest tasks had

become hard.■ Your skills have vanished.■ You avoid outside work,

even to help a friend.■ Joyful activities feel like

obligations.Burnout comes after a long

period of depleting yourself. It takes longer to recover than you think. It isn’t a matter of weeks, but months. Take the time you need. People will understand.

It’s critical to create an en-vironment where you can nurture yourself. Disconnect from social media and limit time on email. Stop network-ing. Unwiring takes time, and a new discipline dedicated to self-preservation.

Autumn Insect Migrations An unseasonably cool summer in the Midwest makes it difficult to

think about the upcoming change in season but fall is just around the corner. With the cooler temperatures, comes the threat from a group of fall related insects. Changes in daylight hours and cooler temperatures can trigger these fall invaders’ indoor movements. These insects, just by their numbers can elevate beyond nuisance status, especially in sensi-tive environments like food production plants, pharmaceutical plants and health care facilities where insect contamination is a concern.First Line of Defense: Exclusion

Ideal temperatures for fall invading insects overwintering locations are in the 40-50° F range which is typically found in the exterior wall voids or attic spaces of buildings. Denying the insects access for these ideal har-borage sites is the first line of defense in control. Use of sealants, door sweeps and screens are the primary exclusion tools in preventing entry.Reduce Attraction

Since some of these insects, like the foreign grain beetle, can be at-tracted to structures by light, light management is considered another important step. Mercury vapor lights are more attractive to insects than sodium vapor lights.Insecticidal Control

Perimeter treatments with insecticides can be used to supplement ex-clusion efforts. The applications should be made to areas where the in-sects are resting and entering the building. Timing of the applications can be critical to achieving good control.Physical Removal

If the timetable for exclusion and preventative pesticide treatment was not met and the insects make their way unrestricted, insect light traps may be helpful in attracting and eliminating some of the insects which are not confined in ceiling or wall void spaces. In addition to light traps, insects can also physically be removed through the use of vacuums.

– Original article authored by Patricia Hottel—Technical Director, McCloud Services.

For more info go to mccloudservices.com/autumn-insect-migrations

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Tap Whisky Rolls Out Barrel-Aged Cocktail Program

To celebrate the launch of Tap Rye 8 Year Old Sher-ry Finished Canadian Whisky, the brand is launching a Tap Barrel-Aged Cocktail Pro-gram nation-wide. Barrel-aged cocktails are gaining momentum across the country as they allow accounts to offer customers a singular craft cocktail experi-ence.

Tap Rye 8 Year Old Sherry Fin-ished Canadian Whisky is expert-ly blended with Spanish Amon-tillado Sherry from the Jerez region to create a sophisticated spirit with a unique, smoothing, and flavorful twist. Like Tap 357 Canadian Maple Rye Whisky and Tap Rye Port Finished, Tap Rye Sherry Finished is handcrafted in small batches at the oldest dis-tillery in Western Canada.

“Barrel-aged cocktails one of the hottest trends right now, and it’s a great opportunity to create tru-ly unique cocktails with outstanding spirits like the new Tap Rye Sherry Finished,” said Master Mixolo-gist Jonathan Pogash. “Because these drinks are pre-batched, they’re easy to just pour over ice or quickly chill. Aging cocktails in oak adds layers and com-plexity that is perfect for an account looking to kick their beverage program up a notch.”

For more information on Tap Whisky, please visit www.TapWhisky.com

Sheboygan Sausage - Since 1933 Sheboygan Sausage Company products are all

high-quality sausage, made the “old-fashioned” way. The brand typifies the excellence of the sausage tra-dition, treasuring the Old World recipes and formu-las and carefully preserving them. Today, they use the same deliciously traditional methods—choice meats carefully smoked over hardwoods, with hints of garlic, onion, white pepper, fennel, paprika and more.

For more than 80 years, Sheboygan Sausage Com-pany has been crafting a wide array of distinctive sausages. Today, they still follow their traditional recipes, carefully blending choice meats with fine spices and smoking them over selected hardwoods. Sheboygan Sausage Company products include these popular varieties: Bratwurst, Smokies, Natural Cas-ing Sausage, Braunschweiger, Italian Sausage, Skin-less Hot Dogs, Summer Sausage and Pork Sausage. This product is represented in Illinois by Strategic Food Sales.

If you do build a great experience, customers tell each other about that. Word of mouth is very powerful. — Jeff Bezos

Eli’s Cheesecake- New Mini Pumpkin Pie

The Eli’s Cheesecake Company of Chicago, a family owned business dedicated to baking the highest quality, natural dairy cheesecakes and desserts as well as sup-porting community, local farmers and small busi-nesses, is proud to fea-ture Mini Pumpkin Pies for foodservice and in-store bakeries. These are the perfect, easy dessert to re-pack or sell indi-vidually in service cases! Custardy, lightly-spiced filling made with pump-kins from Stahlbush Is-land Farms, baked in our all-butter crust, sprinkled with coarse sugar. About Stahlbush Island Farms, their Pumpkin Supplier

Located in the heart of Oregon’s lush Willamette Valley, Stahlbush Island Farms is an environmen-tally friendly farm and food processor committed to sustainable agriculture. As an ingredient supplier to the bakery industry, Stahlbush is one of the largest processors of fro-zen pumpkin puree in the industry. Quality control is a high priority in their pro-duction process. For every lot processed, they run tests to ensure the best re-sults for moisture, grit, pH, brix, total plate count per gram, texture, color and flavor, as requested. Ad-ditionally, they have a pro-gram in place for pathogen screening to ensure food safety. Their philosophy is that farming practices should leave the soil, air, water, plant life, animals and people healthier. For them and Eli’s, sustainabil-ity is a continuing journey. In 1997, Stahlbush became one of the first farms in the country to be certified sustainable by the Food Alliance.

oct 25-32.indd 31 9/12/14 2:43 PM


ATM Placements in Qualified LocationsMeirtran is a provider

of more than 750 ATMs in northern Illinois,

working with all brands of ATMs. In addition to

stand alone units, we also sell and install

wall mounted and drive-up ATMs.

Make an ATM your next great profit center.

Call Mike Boyd, President:

800-382-5737

ATM Placements in Qualified Locations

Meirtran is a provider of more than 750 ATMs in northern Illinois, working with all brands of ATMs. In addition to stand

alone units, we also sell and install

wall mounted and drive-up ATMs.



800-382-5737

ATM Placements in Qualified Locations

Meirtran is a provid-er of more than 750 ATMs in northern

Illinois, working with all brands of ATMs.

In addition to stand alone units, we also sell and

install wall mounted and drive-up ATMs.



800-382-5737

This month I am proud to be pictured with Doug Sohn, the creator and

owner of Hot Doug’s, “The Sausage Superstore and Encased Meat Emporium” located 3324 North California Avenue in Chicago. In just 13 short years Doug has captured the palates and imagination of foodies everywhere. Guests line up starting at 9:30am and the line does not stop until Doug locks the door at 4pm. Even with business like this, Doug decided to close his iconic restaurant. People will miss Doug’s remarkable sandwiches, including The Elvis, The Bo Derek and The Henny Youngman. Join us in wishing Doug good luck on his journey.

Shaun Louw is the founder and owner of Mechanical 24, a local HVAC firm that also sells installs and maintains generators. This full service, repair and installation company can handle of all of your mechanical and cooking equipment. Whether you need repairs, maintenance, installation, preventative maintenance or retrofit services, give Mechanical 24 a try. They are very service oriented. You can find their phone number in our Buyers Directories under refrig-eration equipment service.

Jimmy Nakos (L) is the owner of Chefs Quality Meats in Markham, Illinois. He is joined by his colleague Andy Catemis. Jimmy’s company services all types of restaurants, providing them with a full line of meats and protein products. Jimmy has created a secret formula burger which contains ground bacon and beef. He served them at our last Shmoozefest and ran out because they were one of the hits of the event! Taste his product at our next Shmoozefest on October 23rd. See page 2-3 for details. And, if you are looking for a meat supplier who will treat you fair and will go that extra mile for you, give Jimmy a call.

Rod Wubbena runs his family business, Phil’s Fresh Eggs in Forreston, Illinois. This company was the pioneer in the cage-free egg production model that is utilized around the world today. Making Phil’s Fresh Eggs unique is their commitment to feeding their hens healthy feed. They grow their own corn and soybeans for their chicken feed, combining these grains with the highest-quality natural ingredients such as alfalfa and kelp. They never compromise standards with less expensive feed or ingredients, producing a consistently wholesome flavor in their eggs. Their product is available through many distributors including Sysco Chicago.

Valentine Gelata is with Mellos Snacks, a local firm committed to excellence for over 60 years. They are a family-owned business, located in Chicago since 1946, which specializes in wholesale manufacturing and the distribution of peanuts, popcorn and candy. They perfectly slow roast their peanuts daily in their own facility. Their popcorn, cheese corn, caramel corn, peanut brittle and coconut candy bars are hand-made daily to assure the finest, freshest possible product. The company does a big job selling peanuts to bars, taverns and breweries and also offers a full line of products to retail grocers.

Luis Zapp and Kay Kharish are with Zapp’s Dancing Grains, a revolutionary product used the same way as bread, but it’s not bread. Their patented baking process delivers the most amazing flavor-infused bread that they call...Panetti. Food, flavor and aroma are the cornerstone of these products. When Luis’ father Jorge (a two time National Science Award winner and UK’s Queen’s Award winner) found out he had diabetes, he started the quest to produce a unique bakery product that would not only be great for his condition, but that would bring back flavor and aroma to a diet that had separated him from his love for food. Today, the company is proud to present the industry with a new concept in baked products that will not only surprise one’s senses, but will also help enhance one’s health. Watch for these patented products to begin showing up on restaurant menus and grocery shelves. The population of American’s who are pre-diabetic is growing, and this is a great way to capture those customers and keep them coming back to you. See their ad on page 8.

Billy Marovitz (L) and Brian Mavraganes are with Option One Energy, a leading energy consulting and brokerage firm. Their deep market expertise, management capabilities, systems

and most importantly their passion set them apart. Option One’s advanced procurement strategy is a must for any business interested in reducing their energy costs. And because Option One works with many energy suppliers, they can procure the best solution and value for their clients, ultimately affording them savings and peace of mind going forward. The firm is based in Chicago.

Cary Miller Presents People Selling the Industry

Success is how well you do

when nobody else is looking.

–John Paul DeJoria

Mark Cuban: The 6 Things You Need to Know to Be Great in Business

There are no shortcuts in business. In order to be success-ful there are some things that you must know. These are not all of them by a long shot, but IMHO they are 6 of the most important.

1. Know how to sell. Selling means being able to convey why your product or service, which may be you if you are look-ing for a job, will make things better. Selling is never about convincing. It is always about helping.

2. Put yourself in the shoes of your customer. If you know how to put the person you are dealing with in a position to succeed, you can be successful. In order to do this, you must be able to quickly understand the needs and demands of that per-son and those of the company(s) they work for or with. Every person and industry is different. This is something that comes from investing incredible amounts of time to understand dif-ferent industries, businesses, roles, and what has made them work and not work.

It is a never ending process of learning about what compa-nies need. What people in those companies need and how they work. If you don’t understand what it takes to make the people and companies you work with better, you don’t understand how to be successful.

3. Know as much as you can about technology. The beauti-ful thing about technology is that it changes every day. Look at any tech you can see today or have ever seen. Any tech you have read about. It was invented by someone(s). They know the product better than everyone. On the day that it is released, you are as knowledgeable about that technology as anyone else in the world. From there it’s just about effort to keep learning.

If you are one of the few people that know the new technolo-gies, you are in a unique position to put yourself in the shoes of your customer(s) and determine if the new technology can be of benefit. New technologies enable change and where there is change there is opportunity. It’s up to you to figure out what that opportunity is.

4. Always ask how you would design a solution if no cur-rent solution existed. 99.99 percent of the things we do in business are being done the way they have always been done. No one has re-imagined how things should be done. That is what successful people do. Every situation they are in they take their knowledge of the business or situation they are vis-iting, whether it’s buying a deck of playing cards, eating at a restaurant or trying to solve a problem and think about how to re-invent it. They don’t ask people what they would want. They envision a complete reapplication. Then they decide what to do with what they just recreated.

5. Is it the path of least resistance to something better?Lots of people come up with ways of doing things that they

think are great/amazing. What they fail to ask is whether it will make anyone else’s life better or easier. The simple test of any imagineering of a process or situation is simple. Is this the path of resistance to a better place for the user ? Yes or no?

6. Be nice. People hate dealing with people who are jerks. It’s always easier to be nice than to be a jerk. Don’t be a jerk.

–This first appeared on Blog Maverick.

Why Wings Are the Thing

According to the Na-tional Chicken Council, 1.25 billion wings were consumed during the 2014 Super Bowl, up 20 million from the previ-ous year.

Beef prices are soaring. All kinds of restaurants are featuring poultry, and among them, wings offer a better value pro-tein source on menus. The consumption of chicken is higher than that of beef for the first time in a century.

Flavor profiles of wings have changed over the years as well. Outlets such as Wingstop and Buffalo Wild Wings of-fer a bevy of sauces to choose from. All of this adds up to a new staple in the fast food industry which isn’t leaving any-time soon.

– Source: fastcasual.com and Priceonomics.

oct 25-32.indd 32 9/12/14 2:43 PM


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ILLINOIS RESTAURANT ASSOCIATION CERTIFICATION CLASSES FALL QUARTER 2014

SANITATION1-Day Class Times ......................................................... Weekdays ....... 8:30 a.m.-5:30 p.m., check-in 8:15 a.m. a.m. Saturdays ................. 8:00 a.m.-5:00 p.m., check-in 7:45 a.m. 2-Day Class Times ......................................................... Day 1 ...................................................... 8:30 a.m.-3:30 p.m. Day 2 ....................................................8:30 a.m.-11:30 a.m., check-in both days 8:15 a.m.

October Mondays (Spanish 2-Day Class) .....................................6, 13 Tuesday...............................................................................14 Tuesday...............................................................................21 Tuesday...............................................................................28 Tuesday-Wednesday .........................................................7, 8 Saturday ...............................................................................4 November Mondays (Spanish 2-Day Class) ....................................3, 10 Monday ...............................................................................24 Tuesday...............................................................................11 Wednesday .........................................................................19 Wednesday-Thursday .......................................................5, 6 Saturday .............................................................................15 December Mondays (Spanish 2-Day Class) .......................................1, 8 Monday ...............................................................................15 Tuesday.................................................................................9 Tuesday-Wednesday .........................................................2, 3 Saturday .............................................................................13

ALCOHOL AWARENESS (B.A.S.S.E.T) Class Times ................................................................. 9:00 a.m.-2:00 p.m., check-in 8:45 a.m. November .......................................................................................... Wednesday .........................................................................12

Registration for IRA certification classes is available at www.illinoisrestaurants.org

Stop searching. You will never find happiness by continually looking for it in another time and place. When you focus on the lack of something in your life, what you want will always elude you.

Meats by Linz - Topping the Dry Aged Beef Game

While the family owned Meats by Linz continues to grow year over year, there is something spe-cial to be said about their efforts in the ever popu-lar world of artisan style dry aged beef. With the largest dry aging space we’ve seen yet, this black lit room is temperature and humidity controlled, on top of a constant air movement system to assure the finest product to their customers.

Combine that with their Linz Heritage Angus beef, a breed-specific 100% Black Angus program, and the possibilities quickly become endless and the flavors unmatched.

Meats by Linz offers custom aging specifications for all of their customers. While certain restaurants are content with a 30-day dry aged rib eye, the folks next door may be more interested in the 65-day variety—not a problem here at Linz. With each piece labeled with a pro-duction date and customer information, each client is sure to get the exact product they’re looking for. See the Meats by Linz ad on page 16

Burger King Buys Tim Hortons for $11 Billion

Burger King Worldwide has finalized a deal to buy the Canadian restaurant chain Tim Hortons for about $11.4 billion, cre-ating one of the biggest fast-food operations in the world. BK will be mov-ing its home operations to Canada, where the largest market will be. The com-bined company will have 18,000 restaurants in 100 countries, and $23 billion in annual revenue.

The two companies em-phasized that each would continue to be run from its current home base, with Tim Hortons oper-ated out of Oakville, On-tario, and Burger King from Miami. Neither is altering their franchisee agreements or business models. – Adapted from dealbook.nytimes.com

oct 33-40.indd 33 9/12/14 3:51 PM


Iced Tea TrendsAmericans drank 3.6 billion gallons of tea in 2012 and

85% of that was iced tea, according to the Tea Associa-tion of the USA. Restaurants can capitalize on the popu-lar beverage by adding tea to cocktails and “mocktails.” Operators can offer upscale offerings such as aged tea or kombucha, or infuse tea with trendy dessert flavors like French vanilla or pecan praline. – Adapted from QSR Magazine

“The disparity between a restaurant’s price and food quality rises in direct proportion to the size

of the pepper mill.” – Bryan Miller

Instantwhip’s syrup has deep golden tones and thick, rich body make each serving look tantalizing. The fi rst bite seals the deal, delivering fresh maple fl avor that elicits heartfelt praise. The nicely-balanced maple fl avor delivers satisfying sweetness. Call for their complete product list or see their ad on page 30.

On Tuesday, August 19th, CRM North America held its fi rst Deal-er Training meeting and Demo with their newly formed Dealer group. Pictured are Luigi Pin-tore, importer of this new line of portion cutters (center), a newly appointed Dealer representing the fi ne state of Indiana (left) and the machine builder fl own in from Italy (right). The machine pictured is the Nexus Bacon por-tion cutter that also beautifully slices and shingles salami. Iden-tifying the meat industries’ need for a single machine that por-tion slices both bone-in and bone-less product, Luigi Pintore of LPS Corp., formed CRM North America and is working with his dealers to bring their line of bone-in and boneless portion cutters to North America.

Cleaning and SanitizingHow do you clean and sanitize? Here are the cor-rect steps in order of how they should be done:

1. Scrape or remove food bits from the surface.

2. Wash the surface3. Rinse the surface4. Sanitze the surface5. Allow the surface to

air-dryWhen must you clean and sanitize food-contact surfaces?

● After they are used● Any time food han-

dlers are interrupted dur-ing a task and the items being used may have been contaminated

● Before food handlers start working with a differ-ent type of food

● After four hours if items are in constant use

– Adapted from The National Restaurant Associa-tion Educational Foundation (NRAEF)

12th Annual "Taste of Randolph/Fulton Market"

Produced by Randolph/Fulton Market Association, a non-profit agency working with Chicago food companies

Business Networking with Food Company Owners

Wednesday, October 29 at 2 p.m. * Venue One 1034 W. Randolph St. in ChicagoTickets $100 * Marketing Stations $600 * RSVP at rfmachicago.org or (312) 243-0822

Platinum Sponsors

Gold Sponsors

Food & Beverages from Chicago Food Companies

The Baking Bible by Rose Levy Be-ranbaum (Houghton Miffl in Harcourt; hardcover; 576 pages; $40) is the lat-est and most com-prehensive baking book from the “diva of desserts” Rose Levy Beranbaum. With entirely new recipes for the very best cakes, pies, tarts, cookies, can-dies, pastries, breads, and more, this all-inclusive volume draws from Rose’s passion and expertise in every category of baking. Useful tips include using clari-fi ed butter in cookies to give the wonder-ful texture of shortening but with the rich flavor of butter; rolling out pie dough at 60°F to keep the dough from sticking, making it unnecessary to add extra fl our or rush the process; advice on the best way to shape and bake sticky buns; and how to make the juiciest apple pie ever. As you would expect from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof-—with detailed instructions that eliminate guesswork, ingenious tips for plan-aheads, and Rose’s golden rules, which put delicious perfection well within reach of any baker. Available this month.

oct 33-40.indd 34 9/12/14 3:51 PM


Glunz Beer, Inc. Announces Distribution of Baderbräu Craft Beer

Baderbräu, Chicago’s Original Craft Beer, has announced its new distribu-tion partner, Louis Glunz Beer, Inc., one of the oldest and largest craft and specialty beer distributors in Chicago.

“We are thrilled to work with Lou-is Glunz Beer, Inc.,“ says Baderbräu Founder, Rob Sama. “With their prov-en track record at building brands, and Baderbräu continuing to build momen-

tum in Chi-

cago, we could not have asked for a

better partner.”

Baderbräu’s varietal portfolio cur-

rently includes the original year-round

flagship Chicago Pilsener, as well as

limited edition seasonal expressions

including Lawnmower Lager IPL and

Red Velvet Bock (to be released for its

second year winter 2015). For locations

where you can purchase Baderbräu vis-

it www.baderbrau.com.

We use only the finest locally grown Non-GMO soybeans with no additives or preservatives to create our flavorful tofu in small batches. Our tofu products are naturally cholesterol and gluten free and contain no transfats.

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From grain elevator to full-service restaurant, our pest management and food safety programs ensure the health of your guests. Our systematic, data-driven approach delivers long-term protection for your brand, image and bottom line.

CONTACT US TODAY | [email protected] | www.mccloudservices.com | 1-800-332-7805Serving IL, IA, IN, MO, KS, KY and TN

From grain elevator to full-service restaurant, our pest management and food safety programs ensure the health of your guests. Our systematic, data-driven approach delivers long-term protection for your brand, image and bottom line.

CONTACT US TODAYCONTACT US TODAY | [email protected] | www.mccloudservices.com | 1-800-332-7805Serving IL, IA, IN, MO, KS, KY and TN

Your Link to Food Safety

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

Chef Profi leNAME: Chris Macchia

RESTAURANT: The Florentine

PHONE: 312.660.8866

ADDRESS: 151 W Adams St., Chicago, IL 60603

BIRTHPLACE: Westchester, NY

CURRENT POSITION: Executive Chef

FIRST FOODSERVICE JOB: Dishwasher at Maxineʼs in Granite Springs, NY

FAVORITE FOOD: Pizza and ice cream!

AWARDS/HONORS: Jean Banchet Rising Star Chef Chicago maga-zineʼs “Best Top 20 Pizzas”

MEMORABLE CUSTOMERS: Robert Briggs, who was a regular at Coco Pazzo. Mr. Briggs used to bring his own produce and ask me to make his meal from the produce he brought. The man knew what he wanted!

WORST PART OF JOB: Replacing good cooks.

MOST HUMOROUS KITCHEN MISHAP: I ran a squid ink risotto special and one of our guests liked it so much, he wanted to talk to the chef. When I went out to talk to him, it was tough to keep a straight face because the squid ink had dyed his lips and mouth black.

FAVORITE FOOD TO PREPARE: Fresh pasta

PART OF JOB THAT GIVES MOST PLEASURE: When guests tell me that their meal tastes like they were eating in Italy.

IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: A game host... I love the idea of giving people money or “a brand new car!”

BEST ADVICE RECEIVED: The best advice I ever got was actually not to take a sous chef job too soon —meaning once you go into management, you donʼt go back and you better make sure youʼre ready!

FAVORITE VACATION SPOT: Vermont—to go skiing!

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: It keeps me in the loop on industry trends. Self-respect is the fruit of discipline; the sense of dignity grows

with the ability to say no to oneself. — Abraham Heschel

oct 33-40.indd 35 9/12/14 3:51 PM


IRA GOLF OUTING 2014

oct 33-40.indd 36 9/12/14 3:51 PM


You’re Fine: Here’s Why...We all have days, weeks, months and – for some

– even years of feeling anxious and uncertain. Emptiness fills your thoughts and emotions all too often, nagging at you throughout the day. You set goals but they never satisfy your ego. You always feel a day late and a buck short. The search can seem almost endless.

And a question continues to spin in your mind: “Why can’t I just be happy?”

Recognizing these little victories in your life on a daily basis can take you from a mindset of wishing you had more, to a mindset of joyful appreciation.

Having trouble seeing the goodness? Here’s a list of things you have to smile about – some obvious signs you’re doing just fine in life:

1) You have the freedom to live your life the way you want to live it. If you worry about what you’re going to do with your life, your career, your family, the next step, etc., be grateful. All details aside, this means you have ambition, passion, drive, and the freedom to make your own decisions.

2) You are courageously walking your own path. When people challenge your decisions, remind yourself that you don’t have to do what everyone else is doing.

3) You are making difficult decisions and acting upon them. How well you play the game of life comes down to the sum of your choices.

4) You are working hard for people and causes you believe in. Working hard for something you don’t care about is called stress; working hard for something you love is called passion.

5) You are choosing to be happy in your own way. When you stop chasing everyone else’s definition of happiness, you begin to see that the decision to be happy has been available all along.

6) You see obstacles in front of you because you are not settling. Obstacles are put in your way to help you determine if what you want is really worth fighting for.

7) You have made the best of some tough situations. Smiling doesn’t always mean you’re happy with everything. Sometimes it just means you’re strong enough to accept it and make the best of it.

8) You have come a long way. Your past has given you the strength and wisdom you have today, so celebrate it and use the knowledge you’ve gained. Don’t let it haunt you: You beat it by being here, today.

9) You haven’t quit and you aren’t planning on it. People rarely quit over the last thing that happened. Instead they quit a tiny bit each day. Focus on today.

10) You do your best to accept what you can’t change. Acceptance is always the key to moving forward and making positive changes that are within your control.

11) You aren’t scared to fail forward. Wildly successful people fail more often, instead of just once.

12) You haven’t let fear get in your way. 13) You still believe in the possibilities that lie

ahead.

14) You dare to dream every day. It’s our dreams that change the course of history, not just our plans.

15) You have a vision for your future. “Vision” is the ability to talk about your future with such clarity, it’s as if you are talking about your past.

16) You haven’t let the judgments of others stop you.

17) You are doing what you can with what you have.

18) You are doing your best to provide value. To remain successful, you must constantly find new ways to add value. Keep putting your heart, mind and soul into even your smallest acts. This is one of the great secrets of lasting success.

19) You go out of your way to help people. Service is not doing what is required of us. Service is doing more than is required of us.

20) You aren’t scared to express your love, openly. Keep doing little things daily to show the people around you that you care.

21) You continue to make a difference. Have you ever thought about how much your actions mean to others? Maybe your small action made forget their problems for a while.

22) You have enough right now to live comfortably. You didn’t go to sleep hungry last night. You awoke this morning with a roof over your head. You had a choice of what clothes to wear. You have access to clean drinking water and electricity. Be comfortable, want less and appreciate more.

23) You haven’t let rampant materialism get the best of you. Make sure what you own, never owns you.

24) You are in reasonably good health. In other words, if you got sick today you could recover. Your body is the only place you will truly ever live: take care of it as it is yours alone to protect.

25) Your relationships are less dramatic than they used to be. Keep forgoing the negativity.

26) You have escaped from some very toxic relationships. Don’t worry too much about people who don’t worry about you.

27) You know deep down that you are not alone.28) You have great people in your life who are

standing beside you. It’s during the toughest times of your life that you’ll get to see the true colors of the people who say they care about you.

Source: Marc and Angel via Expanded Consciousness Sometimes it takes courage to listen.

All-Natural EmpanadasDeep Pockets Foods presents all-natu-

ral empana-das which are made from a c e n t u r y - o l d family recipe. They start with a flaky, golden crust and then they’re stuffed will all-natural

chicken, spiced beef, ground turkey or South-west black beans and the perfect amount of

seasonings. For those with a sweet tooth, they offer a Peaches and Cream empanada which you’ll have to taste to believe.

Co-founder of Deep Pockets foods, Paul Altiery is the son of two native Puerto Ri-cans who know how to whip up traditional Caribbean cuisine. These traditions of cook-ing have been passed down from Paul’s great grandmother.

These empanadas feature no artificial pre-servatives, generous portions of filling, quick and easy preparation—from freezer to fryer or oven, and are labeled with UPC and Nutri-tional Panels. Expand your ethnic offerings with Deep Pockets empanadas!

Are you prepared to implement the Affordable Care Act?

©2014 United HealthCare Services, Inc. Insurance coverage provided by UnitedHealthcare Insurance Company or its affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through UnitedHealthcare of Illinois, Inc. UHCIL710849-000

Find out what the IRA Health Insurance Council and UnitedHealthcare can do for your business.

Visit uhctogether.com/irahic for more information and to request a quote.

Or contact Clinton Wolf at (312) 348-7064 or [email protected].

The Illinois Restaurant Association (IRA) and UnitedHealthcare offer advantages for your IRA member business:

} Expertise from the IRA Health Insurance Council – a group of select Illinois health insurance brokers who specialize in legislative initiatives and changes in health insurance law for the restaurant industry

} Exclusive health care discounts for IRA members

oct 33-40.indd 37 9/12/14 3:51 PM


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Editorial Support Y Referrals Y Insights Y Social Media Support Y PRNEWS

FOODINDUSTRY

SINCE 1982

Build Core Values from The Inside Out1: Keep your core values simple to understand so they are simple to imple-ment.2: Keep goals and core val-ues clear and consistant.3: Be true to yourself. Live with passion and purpose.4: Think, say and do in har-mony and in consideration of others.5: Remember that the core values and what they will build is bigger than you, but dependant on your spirit.6: Empower workers as en-treprenuers and pay them on the bottom line. It causes everyone to think like a boss and work toward a common goal7: Establish strategic part-nerships and share the vi-sion.8: Dare to be unique, strive to be solid.9: Hold each employee fi-nancially accountable for of-fering their best effort.10: Make sure your business values align with your own.

Make Sure You’re Clear On What A “Clearance” Means

A clearance, simply de-fined, is when you are marking down the mer-chandise for the season and it will not be marked up again.

This is a most attractive term for the customer. The smart shopper un-derstands that this is your merchandise, regularly priced higher when pur-chased and held in stock. It hasn’t been brought in for a sale, it is a bona fide bargain.

Consumers looking for a deal and clearance racks are irresistible. Of-ten the racks contain top, trendy merchandise that simply didn’t click or go into heavy production, so the trend shopper under-stands it and gets a great bargain. Your racks can contain “must go” mer-chandise— incredible bargains at the end of the season, holiday and lim-ited, time-sensitive goods that are good... just right for some customers. In any event, “CLEARANCE” is a wonderful word and should be used whenever it is credible.

Notable Quotables“A restaurant is a fantasy-a kind of living fantasy in which diners are the most important members of the cast.” – Warner LeRoy

“I don’t know when pepper mills in a restaurant got to be right behind frankincense and myrrh in prominence. It used to be in a little jar that sat next to the salt on the table and everyone passed it around, sneezed, and it was no big deal.” – Erma Bom-beck

There’s a New Kid in Town and It’s Called Zapp’s Dancing Grains!

Luis Zapp, Founder of Zapp’s Dancing Grains has opened a new startup company in Glenview (Sure Food Products, LLC) He and his Father have developed and patented a brand new concept in the baking category. Panetti, Panettini and Bocaditos come in five new flavors. Zapp’s Flavorologist, Kaye Zubow Kharasch (some of you may remember Kaye from her Wild Game, Inc. days) is excited to introduce five new flavors.

Mole: Specially blended cocoa powders, almonds and a kick of smoked chipotle.

German Chutney: Caraway seeds, pistachios, mango and pumpkin seeds.

Vietnam: Combination of herbs, spices and peanuts.Marbleous: Aromatic cinnamon and Wisconsin

cranberries with a hint of maple.Original: The one that inspired them all with a chewy

texture that is destined for satisfaction.“When Luis came to me and told me what he and his Father

had accomplished I knew I had to get involved. Who has ever heard of a bread product getting a patent? Everything about these products is exciting. From the texture, which stands up to any dish it’s married to, to its unique ability to become flavor infused is fun! I get so excited at the thought of being part of something brand new, never before seen or tasted,” Kaye Zubow Kharasch said.

With protein costs going up with no sign of falling back, products like Zapp’s Dancing Grains, offer an incredible opportunity for Chef’s and Diners alike, to enjoy a delicious, healthy food that is rich in flavor.

The $2000.00 Panetti Chef’s Challenge is On!The Panetti Chef’s Challenge encourages Chefs, Sous

Chefs or Line Cooks to create a dish featuring any of their Panetti, Panettini or Bocaditos. Zapp’s Dancing Grains wants contestants to use the unique flavor infusions to inspire new dishes that can be used on a breakfast, lunch or dinner menu.

A Grand Prize of $2000 and a donation of 200 loaves of Panetti to the winner’s favorite food pantry or soup kitchen.

Two additional finalist prizes totaling $750 and a donation of 50 loaves of Panetti to each of the winner’s favorite food pantry or soup kitchen.

The Panetti Culinary Student Challenge is for culinary students that are currently enrolled in a professional culinary school on the date of submission of the entry and must be at least 18 years of age.

Grand Prize is $350.00 and a donation of 50 loaves Zapp’s Dancing Grains to the winner’s Culinary School.

Chefs can go online to www.dancingrains.com or call 847-834-0479 to get free samples and start working on their new creations. All recipes must be submitted before December 31, 2014. On January 19th, all participants will be invited to their grand finale (venue to be announced); the top 5 will be announced for a live cook-off where assistants will vote for the best, most creative use of Panetti!Anyone can participate, so sharpen your knifes and get ready to knock everybody else’s socks off with this amazing new product! Find complete rules and entry forms at www.dancingrains.com/challenge

oct 33-40.indd 38 9/12/14 3:52 PM


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Kool Technologies offers expert refrigeration repairs with the “service” difference. Contact us today to see how great a refrigeration company can be. We take pride in customer satisfaction and quality workmanship.

And don’t forget to ask about our money-saving preventative

maintenance programs!

630-483-2256 kooltechnologies.com

Pita Inn Builds a Fifth LocationPita Inn has been serving the finest healthy Medi-

terranean food and pastries at unbeatable prices since 1982. Family owned and operated with four locations; Glenview, Mundelein, Skokie and Wheel-ing and their fifth location is a new Pita Inn Skokie under construction and expected to open by late spring.

P i c t u r e d here is Dr. Adel (that’s what he calls himself) slic-ing one of their most popular dishes, Chick-en Shawarma which is slic-

es of marinated chicken cooked on a slowly revolv-ing rotisserie. Also pic-tured is their Chicken Fa-toush Salad topped with chicken shawarma tossed in house vinaigrette.

States With the Most Tolls and Fees

The 15 states that run the most speed traps and collect the most road-user fees also rank as the least fiscally responsible when it comes to transportation spending, according to a study released by the National Motorists Association (NMA).

The motorists’ rights organization compared all 50 states by number of speed traps operated per thousand lane miles, as reported to The Na-tional Speed Trap Exchange. The 15 states with the highest speed trap activity are:

1. New Jersey

2. Massachusetts

3. Rhode Island

4. Delaware

5. Hawaii

6. California

7. Maryland

8. Connecticut

9. Florida

10. New Hampshire

11. Michigan

12. Illinois

13. New York

14. Virginia

15. Vermont– Adapted from www.motorists.org

Breakfast Shift

Deli breakfasts, in-store baked goods, break-fast bars and hot cereals are growing trends in the U.S. breakfast market, as consumers seek health-ier, fresher options for on-the-go early meals, ac-cording to Nielsen. Cold cereals have declined by 1.5% annually over the past five years, while deli breakfasts rose 7.9% dur-ing the same period. – Adapted

from BakeryAndSnacks.com

Education’s purpose is to

replace an empty mind with

an open one. — Malcolm Forbes

We are proud to be the exclusive North and Central Illinois and Northwest Indiana distributor for Stoelting, the leader iin frozen dessert and beverage equipment. We sell and support all dealers throughout our region. For the name of a dealer near you call today or visit our Stoelting showroom located 714 Bonded Parkway, Streamwood, IL.

oct 33-40.indd 39 9/12/14 3:52 PM


40 Pieces of Advice That Are Essential to Happiness

1: You are not your job. You are not the amount of cash you have in the bank. You are not your pos-sessions.

2: Find your passion. Look for what inspires you. Find what you love to do and pursue it with all your heart. You may well find a way how to make money from doing it.

3: Love hurts. But it is so much better than clos-ing yourself off for fear of being hurt and not expe-riencing love.

4: Communication and respect are the founda-tions for a lasting relationship.

5: Three things are needed in a relationship -- lust, love, and shared values.

6: Never compare yourself to others. It’s a waste of energy. You are unique and have your own gifts to offer the world.

7: Look after your health -- physical, mental, and spiritual.

8: Don’t complain. Decide what you will tolerate and get on with life.

9: Set boundaries: work, family, and friendships.10: Manners get you a long way.11: Be grateful everyday.12: Expect to fail. Failure is not fatal. Learn the

lessons, then get back up and try again.13: Have outrageous dreams. You’ll be amazed at

what comes true.14: Act with integrity at all times.15: Call your parents. They may well have

screwed up but they tried their best.16: Know your values. Let no one violate what

you hold as important whether a boss or partner.

17: You don’t need to have it all worked out. Tomorrow is another day.

18:Lighten up on yourself.19; Listen to your inner

dialogue. Would you speak to someone you love in the same way?

20;Take risks, take leaps of faith. You’ll grow wings.

21: Be of service to others. Be interested in others. People re-member what you did for them.

22:“No” is a complete sen-tence.

23: Don’t stress so much over decisions. Decisions needn’t be forever.

24: Cultivate and nurture friendships. With love and care

they can last a lifetime. At the same time don’t be afraid to edit friendships.

25:You are enough just as you are. Perfect in your imperfection.

26: Learn to accept compliments. Simply say ‘thank you’.

27: Be willing to show that you are vulnerable. It is in fact the greatest act of courage.

28; You are never alone.29; Forgive. Yourself first and then others. We are

all in this together.30: Your attitude is always a choice.31: Laugh a lot. Have fun.32: Magic happens outside your comfort zone.33: Learn to love yourself now. It gets harder if

you leave it until you’re older.34; Don’t worry about what other people think.

They think about you a lot less than you imagine.35: Follow your intuition. Your guts have the an-

swer. Every time.36: Happiness starts within. Do not expect any-

one else to make you happy.37: Be financially savvy right from the off. Save

10%. Debt is not pretty. Make your own lunch for work. A cappuccino and a sandwich a day soon add up.

38: Life isn’t a race. Stop and smell the roses. 39: When overwhelmed ask yourself, “Will this

even be an issue in 5 years time?”40: Change happens. It’s one of the great certain-

ties in life. Learn to roll with it.–Rebecca Perkins, author of “Best Knickers Always: 50 Lessons for Midlife”

Marshall Bruce Mathers (aka Eminem) stopped into LaScarola for some great home style gourmet Ital-ian food recently. Pictured here with chef ownersArmondo Vasquez and Joey Mondelli.LaScarola is locat-ed at 721 W Grand Ave, Chicago.

Page 6 Follow Us On Facebook and Twitter FOOD INDUSTRY NEWS® February, 2012

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Taste ChangeThe Taste of Chicago is back in the hands of the

Chicago Department of Cultural Affairs after asmaller, lackluster version under the direction ofthe Chicago Park District. With attendance downin 2011, and no help from incidents with rovinggangs and lack of adequate seating, the Taste willundergo a facelift and change of dates.

The 2012 Taste will run Wednesday, July 11ththrough Saturday, July 15th.

In addition to the Taste, other city festivals in-clude: 29th Annual Chicago Blues Festival, June 8-1054th Annual Chicago Air and Water Show, August 18-1934th Annual Chicago Jazz Festival, August 30-Sept 214th Annual World Music Festival, September 13-20

Illinois, New JerseyHave Highest Move-Outs

Data released by UnitedVan Lines, a moving com-pany, reports that Illinoisand New Jersey tied for thehighest number of cus-tomers who were movingout-of-state.

The suburban St. Louis-based company, accordingto an AP report, tracks in-terstate migration patternseach year dating back to1977, providing data so ac-curate that many financialfirms and real estate com-panies use it.

A spokeswoman for thecompany told CBS St. Louisthat over 60 percent of thecompany's business in Illi-nois involved individuals orbusinesses who were leav-ing the state. She describedthat number as "pretty big"-- most states, she noted,hover between 50 and 60percent.

Illinois has also seengrowing numbers of peo-ple leaving the state eachyear since the companybegan conducting its study,according to CBS.

According to FoxChicago, the states thatwere home to the highestinflux of new residentswere located in the Southand West -- the Carolinas,Arkansas, Texas, Oregonand Nevada -- and the Dis-trict of Columbia.

Companies leaving thestate of Illinois has been ahot-button issue since largecorporations Sears Hold-ings Corp. and CME Group,the operator of the ChicagoMercantile Exchangethreatened to move tostates offering them a bet-ter tax deal. DemocraticGov. Pat Quinn and thestate legislature respondedby approving tax breaks forboth companies that are ex-pected to cost the state$330 million. –Huffington Post

VW Ends After-Hours Work EmailVolkswagen has stopped pestering employees with

after-hours e-mails, a growing complaint in the work-place.

Volkswagen had its Blackberry servers stop sendinge-mails to some off-duty employees who had com-plained. The company stops sending messages 30 min-utes after the end of employees' shifts and resumes 30minutes before the next shift starts, the BBC reported.

Volkswagen is not alone in hearing from employeeswho feel their employer is infringing on their personaltime with after-hours e-mails. Legally, the issue of con-tacting employees on work matters dangerously in-fringes on privacy and uncompensated labor.

A VW spokesman said, "It has a poor impact on anindividual's well-being. I think that one has to patrolquite carefully the borderline between work and non-work.” –UPI

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oct 33-40.indd 40 9/12/14 3:52 PM


ACCOUNTANTS

Baker Tilly ........................................................... 312-729-8100

SS&G .................................................................. 847-824-4006

ADVERTISING

Food Industry News ............................................ 847-699-3300

AIR CONDITIONING-SYSTEMS CLEANING

Olympia Maintenance ......................................... 708-344-0344

AIR FILTERS-SALES & SERVICE

Averus ................................................................. 800-393-8287


ARCHITECTS

Dacre & Youngquist LLC Architects .................... 312-477-0773

Dearborn Architects ............................................ 312-939-3838

Sarfatty Associates ..............................................847-920-1100

ASIAN FOOD PRODUCTS

Kikkoman Sales USA .......................................... 630-954-1244

ASSOCIATIONS

Illinois Restaurant Association ......... Page 33 .... 312-787-4000

Randolph Fulton Market Assoc ........ Page 34 .... 312-458-0789

ATM MACHINES

Meirtran ATM .................................... Page 32 .... 800-382-5737

ATTORNEYS

Tabahi Law .......................................................... 847-260-8182

AUCTIONEERS

Bob King Auctions ............................ Page 26 .... 847-458-0500

AWARDS

Classic Design Awards ....................................... 847-470-0855

AWNINGS & CANOPYS

Chesterfi eld Awnings ....................... Page 26 .... 312-666-0400

BAKERS-WHOLESALE

Biondillo/Today’s Temptations .......... Page 29 .... 773-921-8282

Gerhard’s European Desserts ......... Page 26 .... 847-234-0023

Gonnella Baking Co ......................... Page 05 .... 312-733-2020

IL Mulino di Valenzano Bakery ......... Page 30 .... 773-934-1625

Zapp’s Dancing Grains .................... Page 08 .... 847-834-0479

JR Dessert Bakery .............................................. 773-465-6733

BAKERY-PRODUCTS

Instantwhip Chicago......................... Page 30 .... 800-933-2500

BANKING

Ridgestone Bank.............................. Page 11 ......262-789-1011

BANNERS & POSTERS

Accurate Printing................................................. 708-824-0058

BAR SPOTTING/HOSPITALITY SECURITY

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

BAR STOOLS

Chicago Booth ................................. Page 18 .... 773-378-8400

Waco Manufacturing ........................................... 312-733-0054

BAR SUPPLIES

Ramar Supply Co............................. Page 23 .... 708-233-0808

BATCH FREEZERS

Kool Technologies ............................ Page 39 .... 630-483-2256

BLENDERS

Blendtec .............................................................. 800-253-6383

BOOTHS



BOOTHS-UPHOLSTERERS


BREAD & ROLLS

Biondillo/Today’s Temptations .......... Page 29 .... 773-921-8282

Gonnella Baking Co ......................... Page 05 .... 312-733-2020

IL Mulino di Valenzano Bakery ......... Page 30 .... 773-934-1625

Zapp’s Dancing Grains .................... Page 08 .... 847-834-0479

BUTTER-CLARIFIED

Danish Maid Butter Co ..................... Page 08 .... 773-731-8787

BUTTER-PREPORTIONED-WHIPPED

Danish Maid Butter Co ..................... Page 08 .... 773-731-8787

CABLE TV-SALES & INSTALLATION

Prime Time Sports .............................................. 847-637-3500

CARPET, RUG & UPHOLSTERY CLEANING

Sexton Complete Care..................... Page 28 .....847-827-1188

CASH & CARRY-WHOLESALE

GFS Marketplace ............................. Page 12 .... 800-968-6525

CASH REGISTERS & SUPPLIES

Schmaus Cash Register & POS ......................... 847-675-6066

CATERING-VEHICLES

DCI Central ...................................... Page 25 .... 800-468-7478

CEILING CLEANING

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 ............................ Page 15 .... 773-736-3417

The Cheesecake Factory Bakery..... Page 48 .... 317-727-7912

CHEMICALS

Lee’s Chemical Solutions ................. Page 31 .... 844-550-5337

CHICKEN-PROGRAMS

FSI/Foodservice Solutions .................................. 847-719-6088

CHILI

Captain Ken’s Foods ........................ Page 29 .....800-510-3811

CIGARS

Pacifi c Cigar Company .................... Page 40 .....630-972-1189

CLASSIFIED ADVERTISING


CLEANING PRODUCTS

SuperClean ......................................................... 847-361-0289

CO-PACKERS

T F Processors ................................. Page 22 .... 847-709-2600

COCKTAIL BLENDERS

Blendtec .............................................................. 800-253-6383

COFFEE & TEA

Chicago Coffees & Teas ..................................... 773-252-7000

COFFEE HOUSE PRODUCTS


COFFEE ROASTERS

Java Mania Coffee Roaster ................................ 815-885-4661

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 ....................... Page 06 .... 800-767-5352

CONSULTING & DESIGN

A D E Foodservice Equipment .............................630-628-0811

COOLERS & FREEZERS

Fogel Factory Direct/UFFB .............. Page 06 .....847-616-0711

CORNED BEEF-FRESH

Papa Charlie’s .................................. Page 31 ... 877-522-PAPA

Vienna Beef ........................................................ 773-278-7800

CORPORATE GIFTS

Vienna Beef ........................................................ 773-278-7800

DAIRY-PRODUCTS


DELIVERY SERVICE

Chicago Messenger Service ............ Page 19 .... 312-666-6800

DELIVERY-VEHICLES

DCI Central ...................................... Page 25 .... 800-468-7478

DESSERTS

Eli’s Cheesecakes ............................ Page 15 .... 773-736-3417

Gerhard’s European Desserts ......... Page 26 .... 847-234-0023

The Cheesecake Factory Bakery..... Page 48 .... 317-727-7912

Algelato Chicago ................................................. 847-455-5355

DIRECTV

BKS Enterprises...................................................847-352-1118


DISHWASHER-LEASING & RENTAL


Cintas Corporation .............................................. 630-543-3666

DISPOSABLES

Quill.com .......................................... Page 20 .....847-876-4115

DISTRIBUTOR SALES REPS

Jeff Goworowski ................................................... 312-738-1111

DUCT CLEANING

Averus ................................................................. 800-393-8287


ELECTRICAL REPAIR & MAINTENANCE

Mackay Heating & Mechanical......... Page 06 .... 847-381-0448

ETHNIC FOODS


FANS-VENTILATING & EXHAUST

AWR Welding ................................... Page 25 .... 773-491-5353

FAST FOOD ITEMS

ILTaco ............................................... Page 14 .... 312-421-3000

FAUCETS

Faucet Shoppe The ......................... Page 22 .... 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


FOOD BROKERS

Lazza Food Service Brokerage........................... 847-322-8893

FOOD DISTRIBUTORS

Devanco Foods ................................ Page 19 .... 847-228-7070

Tec Foods Inc................................... Page 04 .... 773-638-5310

Anichini Brothers ................................................. 312-644-8004

GFS Food Service Distribution ........................... 800-968-6515

US Foods ............................................................ 800-942-9470

FOOD EQUIPMENT

Bob King Auctions ............................ Page 26 .... 847-458-0500

Gold Medal Products ....................... Page 06 .... 800-767-5352

FOOD PHOTOGRAPHY

Al MacDonald Photography ................................ 630-283-0038

FOOD PROCESSING EQUIP SALES & SERVICE

LPS Corp ......................................... Page 19 .... 847-451-2222

FOOD PRODUCTS


ILTaco ............................................... Page 14 .... 312-421-3000

Lily From The Village Baked Goods Page 16 .... 800-498-2248

Tec Foods Inc................................... Page 04 .... 773-638-5310

Soupbase.com .................................................... 216-381-9916

FOOD PRODUCTS-PREPARED

Captain Ken’s Foods ........................ Page 29 .....800-510-3811

FOOD SAFETY TRAINING

Chicago Hospitality Training ............ Page 38 .... 847-275-2636

Food Industry Training ........................................ 630-690-3818

FOODSERVICE EQUIPMENT

Leach Food Equipment Dist............. Page 30 .... 815-712-7707

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

Thunderbird Food Machinery ........... Page 04 .... 866-451-1668

Zepole Restaurant Supply ............... Page 17 .... 630-783-1239

Losurdo Inc ......................................................... 630-833-2828

FOODSERVICE EQUIPMENT-REPAIR

CSI - Coker Service Inc ................... Page 29 .... 888-908-5600


Cobblestone Ovens ............................................ 847-635-0172

FOODSERVICE- LAYOUT & DESIGN

A D E Foodservice Equipment .............................630-628-0811

Losurdo Inc ......................................................... 630-833-2828

DIRECTORY

oct 41-48.indd 41 9/15/14 9:12 AM


FOODSERVICE-EQUIPMENT PARTS

CSI - Coker Service Inc ................... Page 29 .... 888-908-5600

Cobblestone Ovens ............................................ 847-635-0172

FOODSERVICE-SUPPLIES


Ramar Supply Co............................. Page 23 .... 708-233-0808 FREEZERS-ALL TYPES Custom Cooler & Freezer ................ Page 12 .... 630-879-3131 FRYERS FSI/Foodservice Solutions .................................. 847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .......................... 708-641-7007 Just Gaskets And Hardware ............................... 708-758-1289 GELATO Palazzolo’s Gourmet Ice Cream ...... Page 34 .... 269-561-2000 Algelato Chicago ................................................. 847-455-5355 GELATO EQUIPMENT & SUPPLIES Kool Technologies ............................ Page 39 .... 630-483-2256 GIARDINERA E Formella & Sons .............................................. 877-598-0909 V Formusa Company .......................................... 312-421-0485 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical......... Page 06 .... 847-381-0448 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 22 .... 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 Mahoney Environmental ..................................... 800-892-9392 GREASE-EXHAUST CLEANING Averus ................................................................. 800-393-8287 Enviromatic Corporation of America ................... 847-729-8000 Olympia Maintenance ......................................... 708-344-0344 GREEK FOOD PRODUCTS Olympia Foods ................................. Page 13 .... 773-735-2250 GYROS Devanco Foods ................................ Page 19 .... 847-228-7070 Olympia Foods ................................. Page 13 .... 773-735-2250 HAMBURGER PATTY MANUFACTURER Devanco Foods ................................ Page 19 .... 847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical......... Page 06 .... 847-381-0448 Mechanical 24 ..................................................... 847-987-9738 HOOD & DUCT SYSTEMS AWR Welding ................................... Page 25 .... 773-491-5353 HOOD & EXHAUST-CLEANING Averus ................................................................. 800-393-8287 Enviromatic Corporation of America ................... 847-729-8000 Olympia Maintenance ......................................... 708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ................................. 312-666-5222

HOOD SYSTEMS-FIRE

Averus ................................................................. 800-393-8287

Henrichsen Fire & Safety Equip .......................... 800-373-9714

HOT DOGS

Red Hot Chicago.............................. Page 10 .... 800-249-5226

Crawford Sausage .............................................. 773-277-3095

Vienna Beef ........................................................ 773-278-7800

ICE CREAM

Chocolate Shoppe Ice Cream .......... Page 26 .... 608-221-8640

Homer’s Gourmet Ice Cream ........... Page 16 .... 847-251-0477


Palazzolo’s Gourmet Ice Cream ...... Page 34 .... 269-561-2000

Algelato Chicago ................................................. 847-455-5355

ICE CREAM-EQUIPMENT & SUPPLY


ICE MACHINES SALES & LEASING

LPS Corp ......................................... Page 19 .... 847-451-2222

ICE MACHINES-SALES-RENTAL OR LEASING

Empire Cooler Service ..................... Page 14 .... 312-733-3900

ICE-MAKING EQUIPMENT/REPAIR & SERVICE


ICE-SCULPTURE

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

INSURANCE

Heil & Kay Insurance Agency........... Page 27 .... 847-259-1421

Jos Cacciatore & Company ............. Page 11 ..... 312-259-8200

Northern Illinois Insurance ............... Page 21 .... 815-226-9353

United Healthcare ............................ Page 37 .... 312-348-7064

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

Sarfatty Associates ..............................................847-920-1100

ITALIAN BEEF



Red Hot Chicago.............................. Page 10 .... 800-249-5226

Serrelli’s Foods ................................ Page 28 ...877-385-BEEF

ITALIAN FOOD SPECIALTIES

E Formella & Sons .............................................. 877-598-0909

ITALIAN SAUSAGE



Anichini Brothers ................................................. 312-644-8004

JANITOR-SUPPLIES

Ramar Supply Co............................. Page 23 .... 708-233-0808

JAPANESE-FOOD PRODUCTS


JUICERS-FRUIT & VEGETABLES

Berkel Midwest.................................................... 800-921-9151

KITCHEN-DESIGNERS

Sarfatty Associates ..............................................847-920-1100 KITCHEN-EXHAUST SYSTEMS/CLEANING Averus ................................................................. 800-393-8287 Enviromatic Corporation of America ................... 847-729-8000 Olympia Maintenance ......................................... 708-344-0344 KNIFE-SHARPENING SERVICE Cozzini Inc .......................................................... 888-846-7785 Maestranzi Brothers ............................................ 708-867-7323 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ........................................... 773-254-6100 De Normandie Linen ........................................... 773-731-8010 Mickey’s Linen .....................................................773-545-7211 Valley Linen Supply ............................................. 630-897-4474 LIQUOR CONTROL SYSTEMS LCSI, Inc ............................................................. 847-836-0194 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ............... Page 21 .... 815-226-9353 LIQUOR-WHOLESALE Peerless Liquors ................................................. 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ........................ 888-491-1641 MEAT PROCESSING EQUIP SALES & SERVICE LPS Corp ......................................... Page 19 .... 847-451-2222 Berkel Midwest.................................................... 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .................... 800-382-2266 MEAT-WHOLESALE Devanco Foods ................................ Page 19 .... 847-228-7070 Meats By Linz .................................. Page 16 .... 708-862-0830 Russo Meat & Pizza Supply............. Page 04 .... 708-385-0500 Anichini Brothers ................................................. 312-644-8004 Buedel Fine Meats & Provisions ......................... 708-496-3500 MEDICAL SUPPLIES Affi rmed Medical Service .................................... 847-322-9185 MENUS-CUSTOM PRINTED Accurate Printing................................................. 708-824-0058 MILK Instantwhip Chicago......................... Page 30 .... 800-933-2500 MURALS-INTERIOR CUSTOM MEK Design ........................................................ 847-858-1540 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .................... 847-705-6619 NACHO-EQUIPMENT & SUPPLIES Gold Medal Products ....................... Page 06 .... 800-767-5352 NAME-PLATES & TAGS Classic Design Awards ....................................... 847-470-0855 OFFICE SUPPLIES Quill.com .......................................... Page 20 .....847-876-4115 OIL & SHORTENING Columbus Vegetable Oils................. Page 09 .... 773-265-6500 OILS & FATS-COOKING Columbus Vegetable Oils................. Page 09 .... 773-265-6500 OILS & VINEGAR Pastorelli Foods ...............................................800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils................. Page 09 .... 773-265-6500

OLIVE OILS Columbus Vegetable Oils................. Page 09 .... 773-265-6500 ORGANIC FOODS Biondillo/Today’s Temptations .......... Page 29 .... 773-921-8282 Pastorelli Foods ...............................................800-SOS-AUCY OUTDOOR FURNITURE John Manson & Associates ................................. 773-278-8280 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical......... Page 06 .... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ............................................ 847-635-0172 PAINTING & HANDYMAN SERVICES Schubert Painting................................................ 847-606-9660 PANCAKE-BATTER & MIX Lily From The Village Baked Goods Page 16 .... 800-498-2248 Tec Foods Inc................................... Page 04 .... 773-638-5310 Gust John Foods & Products Corp ..................... 630-879-8700 PAPER-PRODUCTS Ramar Supply Co............................. Page 23 .... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co............................. Page 23 .... 708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta ............................ 773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ......... Page 26 .... 847-234-0023 PATIO HEATERS TNG Industries ................................. Page 06 .....708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest.................................................... 800-921-9151 PAYROLL SERVICE Payville Usa The Hero’s of Payroll ... Page 35 .... 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 PIZZA SUPPLY DISTRIBUTORS Russo Meat & Pizza Supply............. Page 04 .... 708-385-0500 Anichini Brothers ................................................. 312-644-8004 PIZZA-FROZEN ILTaco ............................................... Page 14 .... 312-421-3000 PLAQUES Classic Design Awards ....................................... 847-470-0855 PLUMBING SUPPLIES Faucet Shoppe The ......................... Page 22 .... 773-478-3890 POINT OF SALE SUPPLIES Western Business Systems ............. Page 18 .... 773-878-7200 Schmaus Cash Register & POS ......................... 847-675-6066 POINT OF SALE SYSTEMS Resource Point of Sale .................... Page 24 .... 773-252-5500 Western Business Systems ............. Page 18 .... 773-878-7200 HotSauce Technologies ...................................... 312-623-6007 LCSI, Inc ............................................................. 847-836-0194 Merchants Solutions ........................................... 708-449-6650 Retail Control Solutions ...................................... 630-521-9900 Schmaus Cash Register & POS ......................... 847-675-6066 SilverWare POS .................................................. 888-510-5102 TEEPOS Torres Electronic Equip ....................... 773-862-9181

oct 41-48.indd 42 9/15/14 9:13 AM


POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products ....................... Page 06 .... 800-767-5352 PRESSURE WASHING Mahoney Environmental ..................................... 800-892-9392 Olympia Maintenance ......................................... 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing................................................. 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS T F Processors ................................. Page 22 .... 847-709-2600 E Formella & Sons .............................................. 877-598-0909 PRODUCE DISTRIBUTORS Premier Produce ................................................. 847-678-0780 PUBLISHING Food Industry News ............................................ 847-699-3300 RE-UPHOLSTERY Chicago Booth ................................. Page 18 .... 773-378-8400 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ................... Page 29 .... 888-908-5600 Mackay Heating & Mechanical......... Page 06 .... 847-381-0448 Accu-Tech ........................................................... 847-658-8440 Mechanical 24 ..................................................... 847-987-9738 REFRIGERATION UNITS Fogel Factory Direct/UFFB .............. Page 06 .....847-616-0711 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ................ Page 12 .... 630-879-3131 Fogel Factory Direct/UFFB .............. Page 06 .....847-616-0711 RENDERER-RECYCLING Mahoney Environmental ..................................... 800-892-9392 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .................................. 847-719-6088 Losurdo Inc ......................................................... 630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES C & R Restaurant Service ................ Page 27 .... 312-850-1818 Custom Cooler & Freezer ................ Page 12 .... 630-879-3131 Olympic Store Fixtures..................... Page 25 .... 773-585-3755 Quill.com .......................................... Page 20 .....847-876-4115 Ramar Supply Co............................. Page 23 .... 708-233-0808 Zepole Restaurant Supply ............... Page 17 .... 630-783-1239 Berkel Midwest.................................................... 800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ................... Page 29 .... 888-908-5600 Mackay Heating & Mechanical......... Page 06 .... 847-381-0448 Accu-Tech ........................................................... 847-658-8440 Berkel Midwest.................................................... 800-921-9151 Cobblestone Ovens ............................................ 847-635-0172 Hobart Corporation ............................................. 847-631-0070 Mechanical 24 ..................................................... 847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ............................ Page 26 .... 847-458-0500 March Quality Used & New Equip.... Page 11 ..... 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ..........................708-361-1150 Kudan Group Inc ................................................. 312-575-0480 Nick Dibrizzi/Coldwell Banker ............................. 708-562-9328 Pontarelli & Company ......................................... 847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc ......................................................... 630-833-2828 Sarfatty Associates ..............................................847-920-1100

RESTAURANT-EQUIPMENT MANUFACTURING Emberglo.......................................... Page 18 .... 773-604-8700 RESTAURANTS La Scarola Restaurant ........................................ 312-243-1740 Pita Inn Restaurants ............................................847-677-0211 SALAD-DRESSINGS & OILS Columbus Vegetable Oils................. Page 09 .... 773-265-6500 Tec Foods Inc................................... Page 04 .... 773-638-5310 SANITATION TRAINING Illinois Restaurant Association ......... Page 33 .... 312-787-4000 SATELLITE TV SYSTEMS Prime Time Sports .............................................. 847-637-3500 SAUSAGE Red Hot Chicago.............................. Page 10 .... 800-249-5226 Anichini Brothers ................................................. 312-644-8004 Crawford Sausage .............................................. 773-277-3095 Vienna Beef ........................................................ 773-278-7800 SAUSAGE MAKING EQUIP SALES & SERVICE LPS Corp ......................................... Page 19 .... 847-451-2222 SBA LOANS Ridgestone Bank.............................. Page 11 ......262-789-1011 SCALE SYSTEMS TEEPOS Torres Electronic Equip ....................... 773-862-9181 SCALES Berkel Midwest.................................................... 800-921-9151 SEATING Waco Manufacturing ........................................... 312-733-0054 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ........................ Page 22 .... 888-551-1998 SHEET METAL FABRICATION C & R Restaurant Service ................ Page 27 .... 312-850-1818 SHIPPING SERVICES Perishable Distribution Solutions ........................ 888-491-1641 SHORTENING Columbus Vegetable Oils................. Page 09 .... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics .......................... Page 27 .... 888-774-6270 SIGNS Classic Design Awards ....................................... 847-470-0855 SILVERWARE & DINNERWARE John Manson & Associates ................................. 773-278-8280 SLICERS-SALES & SERVICE LPS Corp ......................................... Page 19 .... 847-451-2222 Berkel Midwest.................................................... 800-921-9151 Maestranzi Brothers ............................................ 708-867-7323 SMOOTHIE MACHINES Blendtec .............................................................. 800-253-6383 SOAPS & DETERGENTS Lee’s Chemical Solutions ................. Page 31 .... 844-550-5337 SOCIAL MEDIA SERVICES Stick Out Social................................ Page 08 .... 312-655-9999 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ............................ Page 39 .... 630-483-2256 Taylor Freezers and Equipment .......................... 888-942-0777 SOUP BASES Soupbase.com .................................................... 216-381-9916 SOUPS Vienna Beef ........................................................ 773-278-7800 SPA King Spa & Sauna............................ Page 40 .... 847-972-2540

SPICE BLENDS

Famar Flavors ..................................................... 708-926-2951

STAINLESS STEEL EQUIPMENT & REPAIR

C & R Restaurant Service ................ Page 27 .... 312-850-1818

STEAM CLEANING

Mahoney Environmental ..................................... 800-892-9392


SUPERMARKET & DELI EQUIPMENT

Leach Food Equipment Dist............. Page 30 .... 815-712-7707

SUPERMARKET EQUIP SALES & SERVICE

LPS Corp ......................................... Page 19 .... 847-451-2222

SUPERMARKET INTERIORS

MEK Design ........................................................ 847-858-1540

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest.................................................... 800-921-9151

SURVEILLANCE-SYSTEMS

TEEPOS Torres Electronic Equip ....................... 773-862-9181

SYRUP-PANCAKE & WAFFLE

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

SYRUP-SUGAR FREE

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

T-SHIRTS-CUSTOM PRINTED

DLS Custom Embroidery .................................... 847-593-5957

TABLES-ALL TYPES


John Manson & Associates ................................. 773-278-8280


TAMALES

Supreme Frozen Products .................................. 773-622-3777

TEA-ORGANIC WHITE

Dewdrop Tea ....................................................... 630-335-7806

TOFU PRODUCTS-ALL TYPES

Phoenix Tofu .................................... Page 35 .... 773-784-2503

TOMATO PRODUCTS

Pastorelli Foods ...............................................800-SOS-AUCY

TRADE PUBLICATIONS


TRADE SHOWS & EVENTS

Illinois Food Retailers Association ...................... 800-624-6712

TRUCK GRAPHICS

American Graphics .......................... Page 27 .... 888-774-6270

TRUCK-REFRIGERATED

DCI Central ...................................... Page 25 .... 800-468-7478

TRUCK-SALES & SERVICE

DCI Central ...................................... Page 25 .... 800-468-7478

TRUCK-SALES NEW & USED

D & S Truck Center .......................... Page 23 .... 708-352-5551

TV SALES, SERVICE & INSTALLATION

BKS Enterprises...................................................847-352-1118


UNIFORMS-ALL TYPES

Valley Linen Supply ............................................. 630-897-4474

UPHOLSTERERS

Vinyl Pro Company ............................................. 708-505-2001

UPHOLSTERY CLEANING


VALET PARKING SERVICES

Start Parking Company ....................................... 312-595-5790

VENTILATING-SYTEMS CLEANING

Averus ................................................................. 800-393-8287


WALK-IN COOLER REPAIR & MAINTENANCE


WALK-IN COOLERS AND FREEZERS

Custom Cooler & Freezer ................ Page 12 .... 630-879-3131

WAREWASHING PROGRAMS


WEBSITE DESIGN

Americaneagle.com ......................... Page 28 .... 847-699-0300

WELDING & FABRICATING

KOP Ind. Welding & Fabrication ...... Page 31 .... 630-930-9516

WHIPPED CREAM


WOOD FLOOR CLEANING & INSTALLATION


WORKERS COMP INSURANCE


Farmers Insurance-Mark Holihan ....................... 847-823-6800

YOGURT & SOFT SERVE EQUIPMENT


oct 41-48.indd 43 9/15/14 9:13 AM


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Dunning - 7053 W. Addison St. Corner lot close to the O’Hare corridor. Former bakery and liquor store. Strong growth and redevelopment potential with easy conversion for multi-tenant usage. Size: 12,000 SF (Building) .32 Acres (Lot) Price: $700K (Real Estate) Agent: AdamLincoln Park - 2036 N. Clark. St. Two raw spaces to be delivered in vanilla box condition. Near Lincoln Park Zoo, Clark St., Armitage & the iconic Lincoln Park West. Ideal for any quick-serve restaurant/retail concept.Size: 2,449 SF / 689 SF Rental Rate: $45/SF (Gross) Agent: Scott

NEW LISTINGS

Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661 312.575.0480 kudangroup.com

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. Features custom wine cellar, event spaces, fireplaces, floor to ceiling windows, outdoor garden and gazebo. Huge potential. Size: 11,188 SF on a 88,905 SF Lot Price: See Agent Agent: Jerrod

Evanston - 607 Howard St. - Delice Bakery (Price Reduced)Great commissary kitchen opportunity. Turn-key business close to the Howard Red Line. Fully built-out kitchen with full hood and two large ovens. Updated electrical & gas. Size: 2,100 SF Price: $109K (Business) Rental Rate: $1,400/Mo. (Gross) Agent: Rick

Reduced

Price!

Norwood Park - Real Estate with Fully Built-Out RestaurantRare opportunity to own a single-story restaurant with a full basement and 14 parking spaces. Highly visible location at intersection of Milwaukee & Elston. Size: 2,500 SF (Building) 9,849 SF (Lot) Price: $649K (Real Estate & Assets) Agent: Jarrett

FEATURED LISTINGS

Loop, West - Confidential #367Beautifully renovated restaurant with an open floor plan, patio seating & a large mezzanine overlooking the ground floor. Kitchen features 14’ hood and a spacious walk-in cooler.Size: 5,000 SF Price: $325K (Business) Rental Rate: $9,289 (Current Base Rent) Agent: Scott

Andersonville - 5101 N. Clark St. Commercial condo with a fully-fixtured and built-out restaurant. Corner location with great visibility. Features full basement with coolers & complete equipment package. Negotiable.Size: 3,100 SF Price: $1,150,000 (Real Estate) Rental Rate: $33/SF (Net) Agent: Jerrod

Wilmette - Confidential #660 (Price Reduced)American Bistro in the village center with full basement and outdoor seating. Menu features organic food with extensive wine list and several imported craft beers. Owner must relocate.Size: 1,800 SF Price: $149K (Business) Rental Rate: $4,150/Mo. (Gross) Agent: Jarrett

Wilmette - Confidential #660 (Price Reduced)American Bistro in the village center with full basement and outdoor seating. Menu features organic food with extensive wine list and several imported craft beers. Owner must relocate.Size: 1,800 SF Price: $149K (Business) Rental Rate: $4,150/Mo. (Gross) Agent: Jarrett

North Shore - 594 Roger Williams Ave. - Ravinia BBQ & GrillVery profitable, family-owned and operated restaurant/bar with strong carry-out business. Well-known business within walking distance of the popular Ravinia Festival. Size: 2,250 SF Price: $294,500 (Business) Rental Rate: $5,385/Mo. (Net) Agent: Scott

North Shore - 594 Roger Williams Ave. - Ravinia BBQ & GrillVery profitable, family-owned and operated restaurant/bar with strong carry-out business. Well-known business within walking distance of the popular Ravinia Festival. Size: 2,250 SF Price: $294,500 (Business) Rental Rate: $5,385/Mo. (Net) Agent: Scott

Arlington Heights - 4204 Arlington Heights Rd. - Dolce Italian Cafe Popular Italian restaurant and bakery with outdoor seating near busy intersection of Arlington Heights & Lake Cook Rd. Newer FF&E, ample parking & a large exhaust system.Size: 1,447 SF Price: $85K (Business) Rental Rate: $2,442/Mo. (Mo. Gross) Agent: Adam

Loop, West - Confidential #368Newly built-out, modern restaurant with partial unfinished basement and incidental liquor license. Unique wood finishes on walls and tables in the bar and dining areas.Size: 2,100 SF Price: $375K (Business) Rental Rate: $4,550/Mo. (Net) Agent: Scott

Hammond, IN - 5260 Hohman Ave - Aquavor Nightclub Real estate with business assets or lease opportunity. Split level, newly built-out nightclub/lounge with state-of-the-art equipment. Occupancy of 500 plus.Size: 6,100 SF (Building) .13 Acres (Lot) Price: $1M (Real Estate + Business Assets) Agent: Jarrett

property; please call us at 312.575.0480 or visit us online: www.kudangroup.com

Have a Ghoulish Halloween!

PONTARELLI ASSOCIATESReal Estate Services

Restaurant Brokerage DivisionVince Ferraro

NORTH SHOREEstablished over 25 years, this Bistro is the recipient of numerous awards, top ratings and rave reviews. The intimate dining room

seats 50 plus 30 seats on the comfortable patio. The kitchen is a chef’s delight: fully fi xtured yet compact. Health Dept. rates 100! Verifi able, profi table fi nances.

Patrons include many famous Chicagoland “names” and celebrities. Venue is perfect for aspiring Chef/GM!

Business, FF&E @ $249K

CREPERIEThis specialty café has been established for over 4 years and

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

Low labor, true “turn-key” business @ $95K...OBO!

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

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

HIGHWOODA north shore icon since 1947! This tavern is ideally located in the downtown area of this suburb – which is well-known for its restaurants and nightlife! Holding a “Liquor License Class 1”,

the hours are Sun – Wed, 9am – 1am and Thu, Fri and Sat, 9am – 3am! Darts, pool table, videos, TVs. Capacity is 100+.

Lease terms are excellent! Owners ready to retire...Need enthusiastic operators! Biz, FF&E @ $125K

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

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

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

CAFÉCurrently serving Indian cuisine, this beautiful café style

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

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

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

PUBFamous 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

BREAKFAST/LUNCH...W/REAL ESTATEFreestanding 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!!

MORE LISTINGS AVAILABLE–CALL!SELLING? ALWAYS CONFIDENTIAL!

[email protected] 847/778-3571

oct 41-48.indd 44 9/12/14 8:29 AM


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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

BREAKFAST - Lunch only - Asking $119,0006 Days Only; Excellent On-going Business; A Great Deal.

FAST FOOD - 3 Outstanding Deals - Asking from $79,000 to $155,000EZ to Run - Some Free Standing - Drive-Thru - All Money Makers

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

GREEK RESTAURANTGreek Town - 3-Story with Land Across it - A Very Great Deal!

ITALIAN RESTAURANTWith Property - Profi table - Well Known

RESTAURANTS6 Super Locations - Asking from $170,000 to $2,250,000

With Property - Well Known - Unbelievable OpportunitiesSPORT BARS - 4 Fantastic Locations - Asking from $995,000 to $2,100,000

Popular Destinations - With Property - From 1.3 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

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: $2,595,000.

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

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

ATTN - DEVELOPERS415 W. North Avenue, LombardCorner commercial lot. Ready for any national tenant location. 275 SF frontage; 50,050 SF lot. 45,000 VPD traffi c countPrice: $399,500

WESTERN SUBURBS Hot location. Bar-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.

NORTHWEST SUBURBSLibertyville-Downtown on Milwaukee AvenueNext to Jimmy John’s; free standing fast food rest with drive-thru 1,800 SF bldg-22,000 SF lot. Price for Real Estate: $499,500

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.

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

WESTERN SUBURBS Maywood-Loyola Hospital Area on Roosevelt Road. New corner free standing fast food rest with drive-thru. Turnkey-fully equipped. 3,700 SF bldg-restaurant, 2,100 SFParking 20 cars. Price For Sale: $699,000For Lease: $14 per SF NNNLOMBARDFree standing 7,000 SF plus 3,000 SF lower level on 1.5 acres. Seats 300, parks 150.Turn key everything new & shiny.Offered at $15 per SF NNN

NEW - BERWYN5,000 SF turn-key restaurantAmple parkingLocated on Cermak RoadReal Estate Fixtures & Equipment: $580,000

PEORIA5117 W. Holiday

For Sale

Restaurant BuildingFor sale or will lease with aggressive NNNterms on land and property. Improved 0.81acre lot with building including coveredpatio seating, walk-up and drive-thru service setup. Surrounding tenants includeGander Mountain, Pier 1 Imports, GreatEscape, TGIFriday’s Culvers and HomeDepot. Retail or restaurant use only.Immediately adjacent to the Shoppes atGrand Prairie.$499,000

www.cbchonigbell.com

For More Information Contact:

Justin Ferrill309-642-1009

[email protected]

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FIN 5117 W Holiday.ai 9/10/2014 1:05:30 PM

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COMMERCIAL/RESIDENTIAL BUILDINGTavern with Real Estate.

Corp. license with 4am and public place of amusement license. Total of 11 units in 3 adjoining buildings.

7000 N. Clark area, Rogers Park. Property is 100x100. All brick. Has driveway and 3 car garage.

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

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

5 parking spaces.4131-33 N. Rockwell, Chicago

Heavy duty electric. 600 amp service - 3-phase.Beautiful area / Residential

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

• • • • • • • • • • • • • • • • • • • • • • • • • • • • •Call Wesley at 773-671-1273

AUTO PILOT• Newly remodeled. Free standing.

4,000 sq. ft. Restaurant & multiple bars with 4am liquor license. Parks 50 plus. Favorable lease with option to buy property. Absentee owner. Suburban locale. Asking $274,900.

Thinking of Buying or Selling?Call John Moauro!

Ambassador9999 West 143rd StreetOrland Park, IL 60462

Broker/AppraiserAlways Confi dential

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

Web: www.johngmoauro.com

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

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

FAST FOOD/CARRY OUTCHEAP CHEAP CHEAPNew facility - No Rent Promo.Call for details. Asking 49K

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/ park-ing. Real cash cow. Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Owner retiring. Call for details.

ASIAN FLAREEst. over 14 yrs. Seats over 350 w/ banquet room. Facility 11,000 + sq. ft. on 2.2 acres. High vol-ume sales. Very confi dential. Call for details.

FAMILY DINER• Long-time established. Seats 80.

In booming area. Great location. Business only. Asking $199,900.

THE LAUNCH-ING PADFamous drive-in. Free standing building w/ drive-thru. Property, FFE and Giant for sale! For sale or lease op-tion available. Asking $469K. Call for details.

ITALIAN TRATTORIA• Est. over 15 years. Great sales. Oak Brook area.

Asking upper $300K. Business only. Call for details.

PENDINGFAMILY DINER

PENDINGFAMILY DINER

Long-time established. Seats 80.

PENDINGLong-time established. Seats 80. In booming area. Great location.

PENDINGIn booming area. Great location. Long-time established. Seats 80. In booming area. Great location. Long-time established. Seats 80.

PENDINGLong-time established. Seats 80. In booming area. Great location. Long-time established. Seats 80.

PENDINGBusiness only. PENDINGBusiness only. In booming area. Great location. Business only. In booming area. Great location.

PENDINGIn booming area. Great location. Business only. In booming area. Great location.

Asking $199,900.PENDINGAsking $199,900.

In booming area. Great location. Asking $199,900.

In booming area. Great location. PENDINGIn booming area. Great location.

Asking $199,900.In booming area. Great location.

FREEFULLY-EQUIPPED

RESTAURANT4S. 40 Route 59 - Naperville, IL

FREE furniture, fi xtures, equipment8,000 SF to 11,000 SF Available

Low rent at $6.81/SFFormerly Omega Restaurant &

BanquetsBrokers Welcome -

$10,000 Commission

630-585-0004

Sports Bar & Grillin Carol Stream

Good location - Everything stays. Pool tables, darts, video gaming. Ready for new owner -

health issues.Asking $120,000

630-267-6694

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


Justin Ferrill 309-642-1009

[email protected]

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PEORIA4749 Sterling Avenue

For LeaseRETAIL/RESTAURANT PROPERTYWell positioned property available for lease.Excellent traffic counts and great visibility!Improved 0.56 acre lot with free-standingbuilding currently on site. Owner proposingtwo different building options on the site.

Strong retail/business area just north ofNorthwoods Mall retail center. Easy accessat heavily traveled intersection of SterlingAvenue and War Memorial Drive.$4,000/month NNN


Justin Ferrill 309-642-1009

[email protected]

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SMALL TOWN NEIGHBORHOODTAVERNS AVAILABLE FOR SALE

LaSalle/Peru AreaNIGHTCLUB ATMOSPHERE Large clientele. Solid wood original bar with brass rail. Music & dancing. Video Gaming.Large upstairs apartment. Parking. Asking $144,900

NEIGHBORHOOD SPORTS BAR Video Gaming available. Kitchen and large bar area. Bar & all fi xtures included.Full basement. Parking available on property. Asking $139,900

Coldwell Banker Today’s RealtorsBarb Kuzma

[email protected]

Wendy Fulmer815-252-8280

[email protected]

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FOOD INDUSTRY NEWS CLASSIFIED RATES

THE #1 BEST READ AND USED TRADE PUBLICATION IN THE MIDWEST!

2” x 2” ............................................ $50 4” x 2” .......................................... $1006” x 2” .......................................... $1504” x 4” .......................................... $200 4” x 5” .......................................... $2504” x 6” .......................................... $2974” x 8” .......................................... $397 4” x 10” ........................................ $49710” x 6” ........................................ $662FULL PAGE ..................................... callCALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!

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Elgin, IL Restaurant/Bar with 2 Banquet Halls, Plus Store

Building lower level has restaurant and bar.1st fl oor has a banquet hall.

2nd fl oor has a banquet hall and store.12,000 sq. ft. each fl oor. Parking.

Business only $12,000.Call Humberto

773-320-8242

Chicago Restaurant For SaleSuccessful & family-operated for 10 years.

Authentic Hawaiian food with a great reputation. Owner is retiring and would like to sell the

business as well as the brand. This will give the new owner complete ownership and franchise

rights if they should decide to expand. Will train new owners. Serious inquiries only.

We are mainly English speaking, but also Chinese speaking. Please email or call.

773.742.5110 [email protected]

FOR SALE

BUILDING AMENITIES

· High velocity 85,630 SF frozen/refrigerated food processing plant

· Extensive frozen and refrigerated ingredient storage

· High-finish production “kitchens” with stainless steel trim, glazed ceramic walls and sloped brick floors

· Immaculate condition and fully compliant with highest third-party audits

· Priced at a fraction of new construction

· Ideal access to Chicago and Milwaukee markets

For more information, please contact:

Adam Ratajski [email protected] 312 935 1482

Global Food Facilities

Lakeview FarmsStrategically located near IL / WI border

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

Rest & Bar – NW Subs – NEW • Rent $2,450• Monthly Sales $31,600• Asking $125k

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

Hot Dog, Beef and Gyros – NW Subs • Rent $2,100 • Established 6 years • Asking $79k

Hot Dog, Beef & Pizza – Far NW Subs - NEW• Rent $1,400• Sales Daily $800• Asking $99k

Pizzeria & Bar – NW Sub• Rent $4,834• Sales $30k/mth• Asking $129,900

Pizzeria – Far West Subs – NEW • Rent $2k• Sales $300k/yr • Asking $115k

Chicago Trolley and Charter Co –NEW• All licenses and permits • 2 buses • Asking $175k

Neighborhood Bar and Grill – Lincoln Square area

• $89k –Price reduced

Restaurant & Bar – Lincoln Square • $170k Price Reduced

Mediterranean restaurant

• Far West Sub - $80k price reduced

Beef / Burgers / Bar• Far SW Subs - $125k

Franchise Resale’s • Subways• Cold Stone Creameries• Red Mango• Menchie’s yogurt • Yogen Fruz Franchise • Papa Johns • Moe’s SW Grill• Smoothie Franchise – Multi-store package• Charley’s Grilled Subs

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Eggnog Cheesecake (101367)

Rich Eggnog Cheesecake with swirls of rum custard, topped

with whipped cream and dusting of nutmeg on a crunchy

vanilla crumb. 2PK/14PS

Peppermint Chocolate Chunk Cheesecake (101157)

Creamy cheesecake swirled with ribbons of peppermint candy

and chunks of dark chocolate on a chocolate crumb, topped with

peppermint mousse and whipped cream rosettes.

2PK/14PS

Dutch Apple Cheesecake (101158)

Creamy cheesecake swirled with baked apples and topped with brown sugar cinnamon streusel

and caramel. 2PK/14PS

A Perfect Holiday Treat…

Pumpkin Cheesecake (101153)

Pumpkin and spices blended with our creamy cheesecake,

topped with real whipped cream and pecans on a graham

cracker crumb. 2PK/14PS

Call today to experience the taste of Superior Quality Deb Madden317-727-7912TheCheesecakeFactoryBakery.com

oct 41-48.indd 48 9/12/14 8:29 AM

food industry news october 2014 web edition

Documents

chef profile

local news

annual conference expo

chefs hall of fame inductees

cement bar

better bar

educational shmoozefest

new products