food industry news september 2014 web edition

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

CHEF PROFILE: MATT DUBOIS ............................. 4DINING WITH MS X .......................................... 8CHEF PROFILE: SHIN MATSUDA ..........................13CHEF PROFILE: STACY SIMONSON ......................15MARKETING FAILURES ....................................25TRAVEL: 4TH ANNUAL CARIBBEAN FESTIVAL ..........28NATIONAL NEWS ............................................33AROUND CHICAGO: US CELLULAR FIELD ................35LOCAL NEWS ................................................39CARY MILLER ...............................................40DIRECTORY ................................................ 41 CLASSIFIEDS ................................................44

FOOD INDUSTRY NEWS SEPTEM

BER 2014

Billed as “a homage to beer,” and with over 90 unique brews to choose from, the Old Town Pour House has one of the best beer selection’s in Chicago and beyond. Don’t be intimidated, their staff is happy to help you decide. Try one of the rotating beer fl ights and enjoy four 6oz tasters from a vast variety of rotating regional, national, and global beers from small producers. The Old Town Pour House is part of Bottleneck Management and has two locations: 1419 N. Wells, Chicago, and 8 Oak Brook Center, Oak Brook, IL. Draft Magazine named Old Town Pour House (Chicago) one of America’s 100 best beer bars in 2013.

There is nothing more American than the offerings found at US Cellular Field, home of 2005 World Series Champions the Chicago White Sox. With a lot of excellent Chicago-style choices for food to pick from, the Southside venue avoids getting overly fancy by sticking to what works: basic comfort and informal food fare. It’s a baseball park where the cuisine is as great as the game. The story appears on page 35.

Pour It On

CHICAGO GOURMET MILLENNIUM PARK, SEPTEMBER 26–28

� e Chicago Gourmet event showcases more than 150 of Chi-cago’s � nest restaurants and chefs, as well as hundreds of renowned vintners, spirit makers, and premium breweries from around the world. Participating celebrity chefs include Sergi Arola, Rick Bayless, Graham Elliot, Della Gossett, � omas Lents, Matthias Merges, Ma-saharu Morimoto, and Rick Tramonto. Sommeliers include Sera� n Alvarado, MS, Alpana Singh, Joseph Spellman, MS and Larry Stone, MS. Basic tickets range from $185.30 to $299.75.

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Restaurant Industry 2014 at a Glance$683.4 billion: Restaurant industry sales.3.6%: Restaurant industry sales increase in nominal terms.1.2%: Restaurant industry sales increase in real (infl ation-adjusted) terms.990,000: Restaurant locations in the United States.13.5 million: Restaurant industry employees.10%: Restaurant workforce as part of the overall U.S. workforce.47%: Restaurant industry share of the food dollar.Eight in 10: Restaurant owners who started their industry careers in entry-level positions.Nine in 10: Salaried restaurant employees who started as hourly work-ers.Nine in 10: Restaurants with fewer than 50 employees.Seven in 10: Restaurants that are single-unit operations. –NRA

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Food Industry News® September 2014 Page 3

Food Industry News Issue 9, September 2014 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL

60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing o� ces.

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

� is 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

Smaller PortionsAmericans want better balance than

larger portions when it comes to diets. A report from NPD Group shows demand for portion control as part of a healthy

diet and lifestyle. Of more than 5,000 adults surveyed, 43% said they ate small-er portions all of the time or most of the time, and 57% intend to eat smaller por-tions in the future. — Convenience Store News

5 Steps to Boost Bar Profi ts

1. Balance. Don’t drain your pro� ts by overstocking your inventory.

2. Preplan for pro� ts. Ad-vanced preparation and train-ing of sta� for each cocktail made will help pro� t margins.

3. Co-op, share and deal. Partner with large and small vendors to get di� erent o� er-ings and value as well as build-ing up your bar’s social culture.

4. Present experiences with attractive value. � e deals you create count towards pro� ts— and customer loyalty.

5. Show o� the food—and more. Build your signature food to pair with your bever-ages. You’ll lift your brand to new heights. — Source: monkeydish.com

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Chef Profi leNAME: Matt DuBois

RESTAURANT: Cafe Creme

PHONE: 773.342.6000

ADDRESS: 1721 N. Damen Ave., Chicago, IL 60647

BIRTHPLACE: Michigan

CURRENT POSITION: Chef de Cuisine

FIRST FOODSERVICE JOB: Tulaʼs in Seattle

FAVORITE FOOD: Traditional Vietnamese Pho

AWARDS/HONORS: El Ideas received a Michelin star in 2013 while I was their Chef de Cuisine

MEMORABLE CUSTOMERS: While I was working at The Heathman, Harrison Ford was staying at the hotel, he ate at the restaurant every night during his stay and would always come into the kitchen to thank everyone at the end of his meal. Michael Pollan, author of “The Omnivoreʼs Dilemma” was also a guest at The Heathman. We did a VIP after hours tasting at Castagna for Ruth Reichl.

WORST PART OF JOB: Missing out on time with my kids

MOST HUMOROUS KITCHEN MISHAP: I once cut off the tip of my thumb in culinary school—really only funny in retrospect.

FAVORITE FOOD TO PREPARE: Ice cream

PART OF JOB THAT GIVES MOST PLEASURE: Creating a full circle dining experience-coming up with a menu, experimenting with dishes and then seeing the smile on peopleʼs faces when they enjoy a plate I cre-ated.

IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: Restaurant consultant so I could travel the world and work in a variety of different environments

BEST ADVICE RECEIVED: I was told that not folding your towel is what hacks do and if you continue to not fold it you will be a hack; itʼs the little things that make a great chef.

FAVORITE VACATION SPOT: Northwest coast

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: They are a go-to resource for all hospitality professionals

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Batter Up! A Math Formula for the Perfect Pancake

Finally, science comes up with something use-ful: Students at the Sheffield University Maths So-ciety in Great Britain have developed a formula for choosing the correct amount of ingredients for making pancakes. The “perfect pancake calcula-tor” is based on the number of pancakes wanted, your desired thickness, and the diameter of your frying pan, and allows one to determine the pre-cise amount of eggs, flour, water, etc. to achieve pancake perfection whether you’re making just one flapjack for yourself or feeding an army.

You can find the formula at http://phys.org/news/2014-03-secret-pancake.html.

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Signs You’re Getting FiredMaybe you didn’t meet your productivity goals

last quarter or goofed up something big. Are you the one who’ll be laid off? Did your mistake cost you your job? How can you tell?

Here are some signs you’re about to go:1: Your Level of Responsibility Has Taken a

NosediveIf you used to handle huge projects and now

you’re fetching coffee, that’s bad. If you’re typi-cally so busy that you barely have time to blink and now you have to ask for work, tasks have obviously been shifted to others. Career coach Chaz Pitts-Kyser says, “This means your boss is already preparing for your absence and doesn’t want too many of your assignments up in the air when he or she finally tells you you’re getting the pink slip.”

2: No More Professional DevelopmentIf you are no longer permitted to leave for

professional association luncheons or your em-ployer withdraws prior approval for a class you wanted to take, this is a bad sign. It may be a “back door” communication strategy, according to Leigh Steere, a management coach. Steere ad-vises employees in this situation to ask, tactfully, what is going on -- and possibly to begin looking for another job.

3: You’ve Been Asked to Create a Job De-scription for Your Position

If a company is in financial trouble and cut-ting costs, eliminating salaries is always a pos-sibility and the company will need to prepare for when you’re gone. “One way they do that is by making a big push to get precise, updated job descriptions for everyone. The company needs to know exactly what you do so they can possibly replace you with a lower paid employee or even a temp,” says Julie Austin, founder of Fun Job Fairs. Of course there are legitimate reasons for getting job descriptions also, so context is key in this regard.

4: The Boss Is Avoiding You“One of the biggest signs that you may be on

the short list and about to be shown your way to the door is when people, including your boss or manager, begin to avoid you or become less

responsive to your calls, emails, etc,” says Lin Grensing-Po-phal. The hu-man resources author advises seeking feed-back in these s i t u a t i o n s rather than

avoiding it. “It may represent an opportunity to turn the situation around.”

5: You’ve Been Disciplined RecentlyMany people participate in their own discipline

meetings and then fail to see it coming when they’re let go. Let’s face it, though, you know if you aren’t a good employee. If you’re constantly late, not meeting your sales or production goals, having problems with your co-workers, etc. then this should not be a surprise. The first meeting or write-up is a warning, the second is a gift to let you know you’re on really thin ice. The third is usually the end.

6: Your Company Was Recently Bought OutIf you work at Small Widget Factory and are

bought out by Gigantic Widget Factory, chances are they already have someone there who does your job. You may be asked to remain for a while to get your counterpart at Gigantic Widget Fac-tory up to speed, but then your duplicate posi-tion will probably be eliminated.

–Dominique Rodgers, Monster.com

exude GratitudeMoments of gratitude, each and every one,

transform a life each day- and unquestionably have make us more successful and more happy. The people who you are grateful for are often the ones who have a huge part in your success. Be sure to thank everyone you come in con-tact with and walk with a spirit of gratitude and appreciation and even wonder, about the world around you. Gratitude is the ultimate key to being successful in business and in life.

Give People Credit for Their Victories

When you’re in an organization with a group of people, in order to be successful, you all have to be successful. We need to want to see our co-workers succeed and grow.

Teamwork is a key to success. When work-ing with others, don’t take credit for their ideas. Letting others have their own victories and mo-ments to shine motivates them and in the long term, the better they perform, the better you’ll look anyway.

In business and in life, it’s always better to be happy for positive achievements and to exude that joy to those around you who are clearly working toward defined goals.

Congratulate others and cheer them on. It becomes contagious and encourages those who are trying their best to exude their joy as well. When people are happier they tend to be more focused and successful. We are all aware of negative or embittered people around us: coworkers and staffers who have more “buts” than a carton of cigarettes. As a leader, you may have to reset some peoples’ thinking, telling them to walk away, reconsider their nega-tivity and to come back when they realise what damage they are doing to overall morale. If a per-son exudes anger, it puts everyone around them in an unmotivated mood and little success comes from it.

Page 6 Food Industry News® September 2014

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Food Industry News® September 2014

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Dining With Ms. XSeptember, 2014

CHARLEY’S GRILLED SUBS 470 Chicago Ridge Mall CHICAGO RIDGE, IL 708-425-0046. On the 1st level of the mall. Pick up one of their Philly cheese steak sandwiches; its steak, provolone cheese and grilled onions. Add an order of cheddar fries, and a strawberry lemonade.

CHUCK’S SOUTHERN COMFORTS CAFÉ 6501 W. 79th. BURBANK, IL 708-229-8700. Open for breakfast, lunch and dinner. They have so many yummy things to eat. Eggs Benedict with sausage gravy on biscuits, hot links, wings, brisket, fried catfish and shrimp Po’boy sandwiches. Great BBQ too, try the rib tips and smoked chicken. You have to go there a few times so you can try everything.

DAIRY QUEEN 3510 Lake WILMETTE, IL 847-251-8727. Open for the season and busy as ever. They have a great staff here, friendly and they keep the line moving. I recently tried their cherry shake, which I though was delicious. You can also pick up an ice cream cake or some dilly bars for a refreshing treat. Store them in your fridge.

MADDIEBIRD BAKERY 1445 W. Devon CHICAGO, IL 773-856-3262. Cute shop. You can get a cup of Metropolis coffee and your favorite cupcake here. I tried their lemon cupcake with lemon buttercream frosting. a moist, creamy tart treat.

NOTTOLI ITALIAN FOODS 5025 N. Harlem CHICAGO, IL 773-631-0662. Nice selection of Italian specialty groceries & cheeses. I picked up some Pecorino cheese which was so fresh and reasonably priced and some bread & cookies. They also make sandwiches, have homemade pasta dishes and cater.

PRET A MANGER 1701 Sherman EVANSTON, IL 847-491-9471. Good, natural food. This is the perfect grab and go concept. Everything is prepared and ready for you to pick up out of the case. They have hot and cold items and lots of vegetarian choices. My favorite sandwich here is the egg salad with arugula.

RUB’S BACKCOUNTRY SMOKEHOUSE 6954 N. Western CHICAGO, IL 773-675-1410. Real BBQ, smoked over a hardwood fire. Entrees include Texas Tacos, Smoked BBQ Nachos and a BBQ burger. Meats include, pulled pork, pulled chicken, brisket and sausage. I tried the ribs which came with slaw, chips and white bread.

SAY BEIGNET COFFEE & WINE BAR 627 E. Boughton BOLLINGBROOK, IL 630-914-5870. Newly opened. They have an amazing kale salad with tofu, and it has shaved apples, granola and, blueberries in it too. For dessert you must try their beignets. The powdered and blueberry filled ones dusted with powdered sugar are divine!

SERRELLI’S FINER FOODS 6454 W. North Chicago, IL 773-237-7530. Family owned and operated, known for their famous Italian Beef. Stop in and try one of their beef sandwiches or a combo with beef and sausage. Did you know that you can order a food gift package from them online? Go to www. serrelli-street.com. The package comes with beef, gravy, bread, sweet peppers and giardinera. LABOR DAY: Monday, Sept. 1

FULL MOON: Monday, Sept. 8

We owe our loyalty to our jobs. It may not be the best or worst, but how it is performed

defines us.

ILLUST

RAT

ION

: MAR

K BR

AUN

Networking Tipsn Regularly stay in touch with people through follow-up calls and e-mails (“pinging”).n Send contacts a useful tip or news clip; that’s the “value-add-ed ping.”n Don’t wait until you’re down-sized or outsourced to create a network—it looks like “desper-ate glad–handing.”n Make a lasting impression by revealing something personal about yourself.n Don’t shy away from con-troversial opinions—it’s better to be shocking than boring, or, worse, unconnected.

— Adapted from American Way

Winning Someone OverIf you want to win people over to your way of thinking, here are some guiding principles to help you: n If you want to get the best out of an argument— avoid it. n Always show respect for an-other person’s opinions. n When you’re wrong—admit it. n Be friendly. n Find a way to get the person to agree with you on something right away—even if it’s just a small point. n Let the other person talk—a lot. n Allow the other person to think the idea is his or hers. n Try to see from the other per-son’s perspective. n Be truly sympathetic to what the other person is saying. n Try to appeal to noble no-tions in the other person.

—adapted from How to Win Friends and Influ-

ence People, by Dale Carnegie

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Teamwork is only successful when everybody gets off the bench.

Sysco Chicago recently welcomed customers to its “The Smaller Side of Sysco Event” to help its customers “serve good food with a good story”. The event was designed to give customers and buyers the chance to eat, meet, learn and explore options for all natural, green, local, sustainable, farm to fork, recycled and bio-degradable products. Culinary demos were also in full swing, featuring creations from local Sysco corporate chefs, Chef Klaus and Chef Tony. The event, which was held at Galleria Marchetti in Chicago, featured over 50 suppliers, all with excellent solutions for Sysco customers. In attendance at the event to interact with attendees were farmers, ranchers, manufacturers and company executives ready to assist and educate Sysco customers.

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Customer Allergen AwarenessWhen serving food in your establishment, it’s

more important than ever to get the word out about allergen-awareness. There is no such thing as being too careful when it comes to protecting your restau-rant, your staff and your customers.

Have a disclaimer up in your restaurant that ex-plains to customers the need to alert their server if someone has a food allergy. Post your disclaimer on your website, paper menus and menu boards and make them easy to see. Your disclaimer should let everyone know the efforts and the lengths your res-taurant has gone to accommodate diners with spe-cial dietary needs. For example, if you own a pizzeria include the fact that dishes are made in locations and on surfaces that also use flour.

Make sure your staff keeps surfaces clean at all times. It would also be helpful to identify special di-etary meals, such as allergen-free dishes, and high-light them on your menus and menu boards. You can do this through the use of a special icon next to those dishes.

– Adapted from 6 steps to promote staff, customer allergen awareness on fastcasual.com

10 Guiding Lessons to A Fuller Life

1. Life on earth isn’t a punishment for some past transgressions. You aren’t acting out some type of karmic thing. � at concept of an eye for an eye, tooth for a tooth karmic equalizing should never mold your thinking. You’re here today to live, love, laugh, give and achieve your best.

2. Your afterlife, destiny and limits are impossible to understand while you’re on earth. If you understood these reasons, life would lose some of its punch, and that losing of punch is a little bit of what life’s challenges are all about. Do no harm, but ful� ll your dreams and then help ful� ll others.

3. Everything changes. � e Eastern con-cept of Maya, or illusion, means “temporary.” � ere is no permanence in this life and if there is, we’ll never see the end of it, so if you want things to be better, assign yourself to making that happen...right now.

4. Life is great, even the hard parts. And we all do things that we call mistakes. But mistakes are the � rst attempt we make at something; the best of us go back, learn from it and keeping going until we � gure out what that mistake taught us to avoid en route to a greater goal.

5. You’re meant to engage in all kinds of things, and some things may not make sense right now. Call it divine guidance, call it destiny, but you have one opportunity to-

day that will never open up again; you choose whether to accept it or ignore it, but you will make a decision, and you will live with it... good or bad.

6. � ere isn’t only one right way for things to turn out. Chuck Berry sang, “You never can tell,” and it is true. Every action has results, and none of them are so � nal that you can’t carry on a moment later.

7. Somebody else imposes limits. No matter what you’ve been taught, everything you ever need is already inside you. And who you really are is far beyond your comprehen-sion. � at’s why living the human experience can be painful at times. Runners know “the wall.” you hit it, get up and eventually break through it or learn to live on one side of it.

8. At the center of everything is love. At the core of every action is love, the desire to be loved and the desire to be included in a greater, better life. Nobody goes into anything hoping to say, “You’re going to hate this.” We all hope to experience a continual cycle of happiness, creativity and self-expression..

9. Death and old age will hit us all. Save for it, prepare yourself knowing that you are not immortal and that giving your best, every day, is the best you can do. Seize the day, but salt away for tomorrow.

10. � ere are no guarantees other than your own. It’s life and never exactly the same for everyone. Work with what you have!

Servers: Don’t Act Impatient

When restaurants have a high turnover, and you need to make rent this month, it can be tempting to get diners in and out quickly in order to make more tips. But it’s rude. Din-ers need to leave in a timely manner once their meal and drinks are � nished, but don’t start clearing the table if they’re still munching on dessert. Sub-tly placing the check on the table once you’re sure no one is ordering anything else is � ne; most diners like having the check ready instead of be-ing forced to ask for it multiple times. It’s � ne to want to get rid of patrons just don’t seem obvious that you want to get rid of people.

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At A Glance: Unemployment Rates for Persons 25 Years and Older by Educational Attainment

Cost Cutting Tip: Customer Displays at Cash RegistersCustomer displays are used to show the price of each item being rung and

the total of the bill. Many customers will watch this process and ultimately chal-lenge any discrepancies, providing a built-in safeguard for keeping your cashiers honest. One of the easiest ways for bartenders or cashiers to steal from you is to under-ring the sale in the cash register while still charging the customer the full amount. When there is not a visible display showing the amount of the sale, then the customer has no way to challenge the amount being charged, thus making it appealing for dishonest cashiers.

– Adapted from 50 Cost Cutting Tips; restaurantowner.com

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Stay Safe When the Power Goes Out in Your Workplace

A power outage in the workplace can be fright-ening—and dangerous. Be prepared when the lights (and everything else) go out by following these guide-lines:

● Keep an emergency kit close by. You should have a flashlight and a battery-powered radio. Re-member that many phones won’t function unless they’re plugged into an electrical outlet, so be sure to have one basic landline phone available for use.

● Check surrounding workspaces. Find out if your co-workers and neighbors in other organiza-tions have also lost power. Use your radio to deter-mine whether the power loss is widespread. If others are still up and running, check your fuse box first.

● Turn off equipment. Shut down and unplug computers, monitors, and other workplace equip-ment to avoid damage from any power surges when the electricity returns. To prevent data loss, back up your work once a day.

● Evacuate if necessary. Move calmly through your workplace to reach safety. Ideally, your orga-nization should hold evacuation drills so every em-ployee knows where the nearest safe exit is, and where to gather outside the workplace.

● Be careful with backup generators. A portable generator can provide temporary power, but it also presents additional dangers. If it’s not properly set up, it may send power back through the electrical lines, a situation called backfeed that can injure repair workers or people in other locations. Have a skilled electrician install it, and be sure you’ve been thoroughly trained in its safe use before turn-ing it on.

Success is determined not by whether or not you face obstacles, but by your reaction to them.

And if you look at these obstacles as a containing fence, they become your excuse for failure. If you look at them as a hurdle,

each one strengthens you for the next. — Ben Carson

Chipotle Sales Still Strong After Price Increases

Chipotle Mexican Grill reported a 17.3% in-crease in second-quarter same-store sales, beat-ing analysts’ estimates and spurring the compa-ny to boost its forecast for the rest of the year. The gains came despite the fact that the chain raised menu prices to offset rising commodity costs, and far outpaced the industry-wide same-store sales increase of 0.3%. – Adapted from The Sun-Sentinel

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chef profileexecutive chef, Shin MatsudaANi 3056 N. Lincoln Ave, Chicago, IL 60657872-206-8553

Birthplace: Chicago

first food service job: Dishwasher

favorite food: Hard to say, but I guess a nicely seared fish with a slice of lemon and salt, or maybe a hot dog.

Memorable customers: Grant Achatz as a customer the 2nd day after opening a restaurant and my second day as kitchen man-ager.*

Worst part of job: The hours.

Most humorous kitchen mishap: Grabbing a pan out of a 500º F combi-oven with no towel.

favorite food to prepare: Seared halibut with white wine beure blanc.

What part of the job gives you the most pleasure: When working the line or expediting, the line is firing on all cylinders and the team is producing great food with speed and precision.

if you could not be a chef, what would you be and why: Being in a band and touring because I like to travel and love to play music.

Best advice you ever got: Make it happen.

Where do you like to vacation: Anywhere out of town.

What do you like about food industry News: The local and national trend coverage; I like the style of writing.

Everyone needs a certain amount of money. Beyond that, we pursue money because we know how to obtain it. We don’t necessarily

know how to obtain happiness. — Gregg Easterbrook

Trotter’s rules on The Art of listening

Polishing a tableside

manner is done through

a combination of train-

ing and observing what

takes place in the dining

room. Sommelier Conrad

Reddick encourages all

service team members, in-

cluding those who aspire

to join the wine service

team, to listen carefully to

how he and Molly Wismier

talk to the guests about

wine. Service team mem-

bers must focus on the

task at hand, but they are

to do their best to listen

in on the sommeliers’ conversations. The wine service team needs

to be acutely aware of what’s going on not only at each table but

also in the dining room and in the entire restaurant. Trotter calls

it “court vision,” as in the ability of a basketball player to take in

the entire field of play and anticipate what will happen next, a la

NBA star Steve Nash and his no-look pass. The player with court

vision is always one step ahead of the game. Service people who

merely react to situations within a narrow field of vision are un-

able to fully contribute to the team’s success.

“A good sommelier is aware of every dynamic in the room. You

have to see everything that is going on. You may be handling the

task at hand but you should already be analyzing and preparing

for the next one,” Trotter says. “One guest may be intently study-

ing every page in the wine list. While at another table, a guest

has taken his last sip of wine before the food arrives. Those are

important cues. The sommelier must always remember that he or

she is a member of the service team. There may even be thirty to

sixty minutes an evening when a sommelier is not even dealing

with wine.” –excerpted from Lessons in wine Service from Charlie Trotter by Edward Lawler

Demystify the OperationIt doesn’t take much to allow guests a tour of your operation.

Charlie Trotter felt that offering a tour after dinner allowed trans-parency to the inner workings as well as the pride in their work. It can offer patrons a perfect ending to an excellent evening.

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Whole Foods Makes Bike Deliveries

A Whole Foods Mar-ket in Brooklyn, N.Y., has partnered with People’s Cargo to start delivering groceries via Bullit Cargo bikes, electric-assisted bicycles that cut deliv-ery times and the retail-er’s carbon footprint. The bicycle delivery is just one of the sustain-ability installments at the Whole Foods loca-tion, which also includes a 20,000-square-foot greenhouse, wind tur-bines, solar panels and a carbon-dioxide-based re-frigeration system.

– Chicago Tribune

Stay on Top of Workplace SafetyWorkplace safety depends in large part on mea-

surement and hard numbers. You can’t just say, “Be safe”—you’ve got to monitor all the factors that con-tribute to safety (or accidents). If you and your co-workers are committed to everyone’s health and se-curity, start paying attention to these basic metrics:

n Hazards. Keep track of any potential danger spots reported, and the steps you’ve taken to cor-rect them.

n Walk-arounds. Managers and safety officers should inspect the workplace on a regular schedule. Maintain a log of walk-arounds to ensure they’re be-ing carried out on time.

n Equipment checks. Survey all the equipment you and your co-workers use to be sure everything is in good repair. Document any repair work per-formed and keep track of maintenance schedules, noting regular visits by qualified technicians.

a man’s character is like a tree and his reputation like its shadow; the shadow is what we think of it;

the tree is the real thing. — Abraham Lincoln

What Keeps Customers Coming Back?

Repeat patronage is critical to most foodservice operators’ success. However, guests’ intent to return and their reasons for doing so vary considerably by generation, as revealed in a recent white paper us-ing data from Technomic’s Consumer Brand Metrics (CBM) program.According to Technomic’s findings—

l In-N-Out Burger and Papa Murphy’s Pizza gar-ner the strongest intent to return. More consumers strongly agree that “I will return to this restaurant in the near future” for Papa Murphy’s Pizza (54 per-cent) and In-N-Out Burger (52 percent) than for any other restaurant tracked in the program. While limit-ed-service chains, which are visited more frequently overall, generally outperform full-service concepts on this attribute, both Cracker Barrel (46 percent) and Texas Roadhouse (44 percent) rank in the top fifteen restaurants overall.

l Among Millennials, In-N-Out Burger is the chain most likely to be revisited. Millennials place greater emphasis on the concept’s brand image, agreeing more strongly than other generations that In-N-Out Burger supports local community activities, of-fers new and exciting products and is an innovative brand.

l Gen Xers and Boomers are especially likely to say they’ll revisit Papa Murphy’s soon. Their moti-vations for returning differ, as Generation X rates the brand most favorably on cleanliness, convenient location and beverage quality, while Boomers score the chain most highly on service attributes, such as staff friendliness and payment handling.

– Adapted from Technomic Inc’s whitepaper—Keep ‘Em Coming Back: Customer Loyalty and What Drives a

Generation to Return, based on Consumer Brand Metrics data and the Hospitality Trends website

think profitablyn Small rehab—paint,

soap and water. Rearrange furniture, fewer tables, table top placemats, uni-forms, pink spot lights in ceiling, drapes, pictures, flowers and greenery, aw-nings, touch up restrooms, lights, mirrors, counter tops, better ventilation.n Cleaning of vents, car-

pets, drapes, light fixtures. More attractive entrances and landscaping. Attrac-tive, simpler menus, gar-nish of plates, serving hot foods hot and cold food cold. n Use courtesy as your

best ambassador. Stress the words, “Thank you,” and “please come again soon,” n Respect of staff by

management. Definitely re-spect customers. Smart ad-vertising and marketing.n Keep an eye on time

lost to personal communi-cation: cell phones, texting, email and junk calls.n Sell value. Your bottom

line depends on keeping customers.

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Chef ProfileNAME: Stacy Simonson

RESTAURANT: Chez nous French Restaurant

PHONE: 281.446.6717

ADDRESS: 217 S. Ave G, Humble, Texas 77338

BIRTHPLACE: Brownsville, TX

CURRENT POSITION: Chef/Owner

FIRST FOODSERVICE JOB: A fry cook at Wendy’s

FAVORITE FOOD: After living in the Caribbean for 5 years, fresh lobster!

AWARDS/HONORS: America’s Top 100 Tables-Opentable 2011-2013, America’s Top Table by Zagat-1994-2013, Houston A List-Best French-2010-2013, Best Chefs of America-2012-2013, Houston A list Top Chefs-2009-2013

MEMORABLE CUSTOMERS: Every one of our customers are memo-rable. After being in business for over 30 years, we have so many repeat customers and each of them means the world to me. They continuously push us to get better and better.

WORST PART OF JOB: The heat in the kitchen

MOST HUMOROUS KITCHEN MISHAP: Using balsamic reduction instead of Chocolate on a Banana Foster

FAVORITE FOOD TO PREPARE: My 4 1/2 year old daughter’s breakfast

PART OF JOB THAT GIVES MOST PLEASURE: Teaching new staff

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: Florist—I do all the flowers for special occasions at the restaurant as well as our table arrangements. Creativity with the flowers, colors, etc provides another level of artistry.

BEST ADVICE RECEIVED: Work ethic and attitude is everything!

FAVORITE VACATION SPOT: Colorado

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I enjoy reading the articles.

“I Wish I Hadn’t Worked So Hard”Bronnie Ware is an Australian nurse who

spent several years working in palliative care, caring for patients in the last 12 weeks of their lives. She recorded their dying epiphanies in a blog called Inspiration and Chai, which gath-ered so much attention that she put her obser-vations into a book called The Top Five Regrets of the Dying. “When questioned about any regrets they had or anything they would do different-ly,” she says, “common themes surfaced again and again.”

Here are the top five regrets of the dying, as witnessed by Ware:

1. I wish I’d had the courage to live a life true to myself, not the life others expected of me.

“Most people had not honored even half of their dreams and had to die knowing that it was due to choices they had made, or not made. Health brings a freedom very few realise, until they no longer have it.”

2. I wish I hadn’t worked so hard.“This came from every male patient that I

nursed. All of the men I nursed deeply regretted spending so much of their lives on the treadmill of a work existence.”

3. I wish I’d had the courage to express my feelings.

“Many people suppressed their feelings in or-der to keep peace with others. As a result, they settled for a mediocre existence and never be-came who they were truly capable of becoming. Many developed illnesses relating to the bitter-ness and resentment they carried as a result.”

4. I wish I had stayed in touch with my friends.

“Often they would not truly realize the full benefits of old friends until their dying weeks and it was not always possible to track them down.”

5. I wish that I had let myself be happier.“Many did not realize until the end that hap-

piness is a choice. Fear of change had them pre-tending to others, and to their selves, that they were content, when deep within, they longed to laugh properly and have silliness in their life again.”

Domestic Wine WinsDomestic table wines

dominate the wine scene in restaurants, bars and other on-premise locations, ac-cording to Technomic’s 2013 BarTAB Report. Generating $10.8 billion in sales, domes-tic table wine volume grew 1.2 percent to reach 48.1 million 9-liter cases and ac-count for 69.4 percent of to-tal on-premise wine in 2012. By comparison, imported table wine volume has been essentially flat.– Adapted from Technomic, Inc. and Hospitality Trends

Common Ground in Dining Satisfaction

What factors lead to a satisfactory dining experi-ence? The blend of drivers is different for each gen-eration, but with some notable common elements. As might be expected, food taste reigns supreme and emerges as a driver of both satisfaction and disappointment in every instance. That is, exceed-ing expectations on food taste directly cultivates an excellent experience; but when the taste fails to meet expectations, the overall restaurant experience is compromised.– Adapted from fastcasual.com

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6 Habits Separating Success From Failure

Everyone strives to be success-ful, but it doesn’t always come eas-ily. The people who do end up reaching their highest potential al-ways possess certain qualities and habits that allowed them to get there which separate them from those who don’t. Here are 6 differences between successful and unsuccess-ful people!

1. Embrace change vs. fear change:Embracing change is one of the

hardest things a person can do. With the world moving so fast and constantly changing, and technol-ogy accelerating faster than ever, we need to embrace what’s coming and adapt, rather than fear it, deny it or hide from it.

2. Accept responsibility for your failures vs. blame others for your failures

Where there are ups, there are most always downs. Being a leader and successful businessperson means always having to accept responsibil-ity for your failures. Blaming others solves nothing; it just puts other people down and absolutely no good comes from it.

3. Read every day vs. watch TV every day

Reading every day educates you on new subjects. Whether you are

reading a blog, your favorite maga-zine or a good book, you can learn and become more knowledgeable as you read. Watching television, on the other hand, may be good entertain-ment or an escape, but you’ll rarely get anything out of TV to help you become more successful.

4. Compliment others vs. criticize others

Complimenting someone is always a great way to show someone you care. A compliment gives a natural boost of energy to someone, and is an act of kindness that makes you feel better as well. Criticizing pro-duces negativity and leads to noth-ing good.

5. Continuously learn vs. Mental-ly lazy

Continuously learning and improv-ing is the only way to grow. You can be a step above your competition and become more flexible because you know more. If you just fly by the seat of your pants, you could be passing up opportunities that prevent you from learning (and growing!).

6. Forgive others vs. hold a grudgeEverybody makes mistakes; it’s hu-

man. The only way to get past the mistake is to forgive and move on. Dwelling on anger only makes things worse – for you.

Source: This Day Style

Better Educated Adapt to Adversity People with higher education have weathered economic downturns and unemployment crisis much better than those without. The unemployment rate for Americans with a bachelor’s degree or higher is generally half of those with-out them within the general population of workers 25 and older. They are better able to adapt and move on than those who are untrained or unable to move up or vertically.

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Casual Dining in Decline While Breakfast Remains Strong

U.S. consumers made some 61 billion visits to res-taurants in the year ending May 2014. No question that’s a lot of visits. The issue is that they have been making that same amount of visits for quite a while now and it’s still below the pre-recession traffic vol-ume levels by almost 1.3 billion visits, reports The NPD Group, a leading global information company. Spending conscious consumers kept visits to total U.S. restaurants and foodservice outlets flat in the year ending May 2014 compared to same period last year, and NPD’s long-range forecast shows little traf-fic growth (less than 1 percent annually) over the next several years.

There are a variety of problem areas keeping res-taurant industry traffic from growing. Visits to mid-scale/family dining and casual dining restaurants have been in decline since prior to the recession, ac-cording to NPD foodservice market research. Lunch and dinner meal times, which represent two-thirds of all industry visits, have experienced traffic declines over the past several years. Consumers, ages 25-49, have dropped a total of 44 annual visits per person over the last three years. And, more recently, visits to hamburger quick service restaurants have slowed down (down 2 percent in year ending May 2014).

There are areas of the industry that are doing well and in many cases it’s a result of being a less expen-sive option, saves consumers money, or offers more perceived value for the money , reports NPD. Visits at breakfast, the least expensive foodservice main meal, have been up for the last three years. Traffic based on a deal or discount was up 5 percent in the year ending May 2014 period compared to non-deal visits, which were down 2 percent. The fast casual quick service category, which consumers perceive to have enhanced service and higher quality food than traditional quick service restaurants, continues to grow visits. – Source: The NPD Group

Gourmet Coffee on the Rise

Coffee seems to be outpacing soda as Americans’ No. 1 bev-erage—especially gour-met coffee. The Nation-al Coffee Association’s 2014 National Coffee Drinking Trends study found that 34 percent of Americans drink gourmet coffee on a daily basis, up from 31 percent in 2013. In the meantime, consump-tion of regular old non-gourmet java is down, from 39 percent to 35 percent.

Forty-one percent of Americans said they have a soft drink daily, but 61 percent of Amer-icans drink some kind of coffee every day. The gourmet movement ap-pears to be more of a trend among younger professionals: Among coffee aficionados 25-39, 41 percent said they have a gourmet brew once a day; only about a third of consumers 18-24 do the same, along with about 25 percent of coffee drinkers 60 and older.

Civilian unemployment rate: Seasonally adjusted, 1990–2014

Note: Shaded areas represent recessions as determined by the National Bureau of Economic Research (NBER). Data online at http://data.bls.gov/timeseries/LNS14000000. Source: Bureau of Labor Statistics, Current Population Survey, July 3, 2014.

Department of Labor Audits Continue to Increase, ARE YOU NEXT?

The DOL has increased the number of audits and will continue to in-tensify their search for minimum wage and overtime violations, according to recent studies. Here is a list of some recognizable companies that have settled minimum wage and overtime audits recently.• Wal-Mart Stores Inc.’s Schneider Logistics to cover 1,800 workers for $21 mil-lion• Lowe’s HIW Inc. to cover 4,000 employees for $6.5 million• Merrill Lynch & Co. to cover 500 financial advisors for $6.9 million• City of Norfolk Va. to cover 700 police officers for $3.2 million• Nordstrom Inc. to cover 37,385 commission-based employees for $7.7 million• Bank of America Corp. to cover 368 mortgage appraiser for $5.8 million

No organization is too big or too small to avoid being targeted by gov-ernment agencies. The Federal Department of Labor has publicly stated they are changing their strategy from investigating complaints to proac-tively searching for potential violations. Review your minimum wage and overtime policies, and make sure you are not next.

–Article contributed by James Kapolas managing partner – www.payvilleusa.com

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Ice Cream’s Resurgent Comeback

Ice cream sales may have cooled off in the past few years, but CNBC reports that consumers are melting over the frozen treat once again.

The rebound is mostly ben-efiting mom-and-pops and small chains, rather than the big players of ice cream, as consumer tastes are shifting toward premium fa-vorites and local ingredients, as well as more customizable and portion-controlled options.

In some markets, such as urban

markets like New York, Los An-geles, and Chicago, independents are outgrowing the chains because consumers value the unique inde-pendent feel of artisan-influenced favorites, and it’s a similar reason to why people value local ingre-dients, something you can’t really achieve with a generic chain brand.

Founded nearly 8 decades ago, Chicago’s multi-award-winning Homer’s Ice Cream maintains a sizable lead over average ice creams found anywhere but top restaurants. Homer’s Dean Poulos knows why: “That survey doesn’t surprise me at all. Frozen yogurt has made several lunges into the market. I told my dad about (fro-zen yogurt) back in the 70’s and he said it wouldn’t work. It gains and it wanes; it made another re-

surgence in the 1990s and fell off again. People keep coming back to ice cream; people keep coming back to what tastes good. Look at bacon becoming the rage; look at burger bars. You know people watch their fat grams and every-thing, but they like what’s good.”

“We see all these exotic flavors and you might get a scoop to try but you don’t want a quart of it. People consider us a microbrew of ice cream, and I’m glad that other people are doing (exotic, artisan). That’s what’s kept the business alive.”

“People are going to work out, watch their weight, but when they go out they say, ‘I want something really good and I deserve it’ and that’s why ice cream will always endure and be out there. We do so much in the foodservice business.

The places we serve are doing big volume; they need the chocolate; they need the vanilla. The basic flavors. But the ‘bacon malted’ stuff isn’t going to make it. They don’t want to keep that in their freezer.

We service the Gibson’s, the Mastro’s, the Harry Carey’s. They’re going to plate what is go-ing out there. That’s why I have to

stay a little bit traditional; for the ice cream parlor, I can get a little more interesting.”

“It’s a lot of fun, a fun industry. Everybody loves ice cream, and no matter how broke you are, you can still afford the best ice cream, and no matter how old you are, you have a little ice cream and feel like a kid again.”

Homer’s Ice Cream ad appears on page 15.

sept 17-24.indd 19 8/6/14 11:07 AM


Numbers in the News

$12.21 - According to Technomic Inc. re-search, this is the aver-age amount consumers across all demographics expect to pay for a meal away from home.

97% - Amount of chains with average entree pric-es under $20 that offer a chicken item somewhere on the menu. – Adapted from Tech-

nomic, Inc.

Snack Innovations for PepsiCo

Buzz driven by snack-ing innovations includ-ing cappuccino-flavored Lay’s potato chips helped boost PepsiCo’s organic revenue by 5% this year, Chairman and CEO Indra Nooyi said Wednesday. PepsiCo’s Lay’s, Doritos and Cheetos brands all reported strong sales, and beverages saw 2% growth in organic sales due in part to price in-creases associated with product launches such as Mountain Dew Baja Blast. – Bloomberg Business

Chocolate Chicken?

Los Angeles’ Choco-Chicken is the latest restaurant on a mis-sion to reinvent tra-ditional dishes and make new mashups of flavors. ChocoChicken combines two unlikely ingredients -- choco-late and chicken -- into dishes such as choco-late-fried chicken and mashed potatoes with white chocolate.

– New York Times

New Flavors Reinvigorate Jam Among Millennials

Millennials are a boon for the jam and jelly market, as the products become a bigger part of preparing meals and the growing Asian and His-panic populations drive innovations that include bold, unconventional flavors, according to Mike Post, vice president of sales for Trailblazer Foods. Popular jam and jelly ingredients include sriracha, chipotle, haba-nero, guava, passionfruit and mango, he said. – Adapted from FoodNavigator

Soup Category Trends Spur Reinvention

The soup category is in the midst of a remarkable turn-around and expected to grow by 6 percent by 2017, according to Euromonitor In-ternational, thanks in large part to soup makers embracing product innovation and reinvention. To compete, these man-ufacturers differen-tiated themselves on the shelf with novel packaging, enticing flavors and creative branding, thereby halting a half-de-cade sales slide.

– Source: Tetra Pak Inc.

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Whole foods is the eighth larg-est food and drugstore in the U.S. Krispy Kreme and the original glazed donut celebrate their 77th birth-day this year. DoubleTree by Hilton has 370 hotels in 37 different coun-tries. It gives out ap-proximately 60,000 chocolate chip cook-ies each day, adding up to more than 21 million cookies an-nually. A survey of 1,950 adults and 1,018 teens by the American Psychologi-cal Association found that teenagers report an average stress lev-el of 5.8 on a 10-point scale, while adults rank their stress at an average of 5.1. Camp-bell Soup is launch-ing 200 new products this year including its first organic line of soup and new flavors of V8 juice. They also announced a chil-dren’s line of fresh beverages, produce and salad dressings under the Bolthouse Farms brand. - Advertis-

ing Age Coca-Cola has filed a patent for a method of natural fortification that cre-ates fermented bev-erages containing up to 20 times the rec-ommended daily in-take of vitamins like vitamin B12, vitamin K, folate and biotin. The company’s sci-entists said a single fermentation method

and micro-organism can be used to boost the vitamin levels in both carbonated bev-erages and non-car-bonates such as cof-fee and dairy drinks. - Beveragedaily.com A yearly visit to the dentist is essential to keeping your teeth healthy. Unfortunately, many Americans aren’t fol-lowing this advice. In a poll of more than 530,000 people con-ducted by Gallup-Healthways, only one-third of respon-dents indicated they had gone in for a den-tal checkup during the past year. Burger King’s newest CEO is Daniel Schwartz. He’s only 32 and well on his way to becom-ing a star in the fast-food industry. Her-shey Co. accounted for nearly half of the $883.6 million spent on national TV ads for candy and gum in the first half of 2014, with the bulk of spending going to-ward Hershey’s and Reese’s products. NBC and Fox were the top networks for Her-shey’s TV ads, while Reese’s focused its spend on Comedy Central, TLC and Dis-covery. - Wall Street Journal

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Oftentimes, simply washing your face isn’t enough. Visiting a skilled licensed esthe-tician to examine your face and determine its needs will get you back on track to revers-ing damage that’s been done while working in a kitchen. Extractions of blackheads, whiteheads and blemishes are key to helping keep skin clean and pores open so skin can breathe and begin to regenerate new healthy skin cells.

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Profi le of U.S. Food and Beverage Companies

� e 2014 McGladrey Man-ufacturing & Distribution Monitor survey identi� ed the food and beverage sector’s latest emerging trends, as well as key opportunities and insights deci-sion makers should know for fu-ture planning and growth.■ Focus on growth and ex-

pansion. With the overall im-provement of the economy, the food and beverage sector will continue to grow in sales, prod-uct o� erings and employment. Merger and acquisition activity will also increase.■ Innovation is key for F&B

businesses’ success, which in-clude new product development, line extensions, new packaging and more.■ Social media usage will

continue to grow as a way to not only promote products, but to forge and maintain rich and enduring relationships with customers. Technology spend-ing will increase to improve processes as well. In addition, businesses should be mindful of security and privacy issues and have a plan to address potential breaches before they happen.■ Regulations and taxes will

be a thorn in the side of F&B businesses, so companies should anticipate and proactively pre-pare for the compliance.

Approximately, 66 percent of F&B executives surveyed will ex-pand their customer bases with new brand, sub-brand (separate, but complementary brands that tailor a product to a particular market sector or niche) or pri-vate label products in order to maintain or grow sales and mar-gins. In addition, one-half of executives say new products and line extensions are important for their company’s sales growth. In-novation is key to new product development, with 62 percent surveyed saying they would cre-ate new products to address the hungry consumer market.

Shut Up! Job Interuptions Worse

It takes more than 25 min-utes, on average, to resume a task after being interrupted. People working in controlled laboratory conditions were ca-pable of getting back up to speed on complex computer tasks within 15 seconds of being interrupted, but few people ac-tually dive right back into a de-manding task after an intrusion.

Employees who experienced frequent interruptions report-ed 9% higher rates of exhaus-tion—almost as big as the 12% increase in fatigue caused by oversize workloads, according to a survey of 252 working adults published recently in the Inter-national Journal of Stress Man-agement. Interruptions also sparked a 4% increase in physi-cal ailments such as migraines or backaches.

In some professions, breaks in concentration can result in serious consequences. Nurses at 24 Kaiser Permanente hospitals wear bright-colored sashes or vests to prevent interruptions while they are preparing medi-cations for patients.

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A key trend that is affecting the Commer-cial Real Estate (CRE) market is global cash seeking U.S. backed assets. Trophy prop-erties are being com-petitively bid up with foreign capital spe-cifically from China, Canada, and Australia. Institutional investors, real estate investment trust (REIT), and pri-vate equity will favor the major markets. Tertiary markets will offer smaller investors good value and fewer competitors as they are under the radar. Many markets are reporting a return to prior peaks. The 2014 deal flow will likely average upward, but pricing more vola-tile. Expect to see strong transactional activity at the local level as invest-ment boomers cash out.Financing

As commercial real es-tate cap rates for income producing properties continue to compress and on balance sheets, commercial mortgage backed security (CMBS) lenders remain commit-ted to tight spreads and higher leverage. The cur-rent state of the market is the healthiest it has been in the past four years. Most importantly, commercial banks have aggressively returned to the market place, forcing agency and CMBS lenders to loosen underwriting guidelines to stay com-petitive. 2014 also saw a significant growth in the increasingly competitive bridge loan sector with most CMBS and agency

lenders offering rates and terms not significantly wider than conventional pricing. Small balance and institutional buyers have readily accessible, aggressively priced short and long term capital that helps retain strong yields even during this recent appreciation in property prices. With the general-ly anticipated change to the central bank borrow-ing rate starting in 2015, the second half of 2014 should see substantial growth. In addition to the current environment, it’s an ideal time to acquire properties while lever-age, interest rates, loan terms remain stable and very attractive.Alternative Real Estate Plays

Auctions for luxury homes are becoming an ever increasing avenue to facilitate a sale. Proper-ties that have not moved through traditional mar-keting have benefited from auctions. Buyers are engaged and commit-ted through the process and sellers know that they will have a set day

and price for the sale. Manufactured Hous-

ing Communities (MHC) are offering investors some of the most attrac-tive risk-adjusted cash yields available. MHC dif-ferentiates from apart-ment investments by two characteristics. MHC are residential subdivisions; though the owner owns the land and property infrastructure and typi-cally only leases the land to homeowners. Another advantage for the owner is the high cost to a ten-ant for switching com-munities. An average MHC park tends to trade a 1-3 cap rate higher than comparable multi-family assets. The driving force behind MHC investments is the lack of zoning that will allow new parks to be developed and the ever in-creasing demand for qual-ity affordable housing. Jonathan Tuttle is an associate advisor at Sperry Van Ness Chicago, which recently won Firm of the Year out of 180 in the country. Jonathan has been quoted by major media outlets for real estate infor-mation including the Wall Street Jour-nal and Huffington Post. More recently Jonathan was chosen by Crain’s Chicago Business as one of their favorite best dressed Chicagoans.

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Mustard Rules on Hot Dogs, But Ketchup Not Far Behind

New National Hot Dog and Sausage Council (NHD-SC) survey data reveals that mustard will be the go-to topping. Although the Council’s rules of etiquette say “no ketchup on a hot dog after the age of 18,” Americans defied the rules, naming ketchup as their second choice – news that has raised the eyebrows of Council leaders.

According to a recent online survey conducted by Harris Poll on behalf of the Council, nearly three quarters (71 percent) of Americans who eat hot dogs say they top their hot dogs with mustard, followed by ketchup (52 percent), onions (47 percent), chili (45 percent) and relish (41 percent).

While many hot dog connoisseurs consider ketch-up a definite no-no, Americans seem to disagree. When asked if ketchup is an acceptable hot dog top-ping, 79 percent of Americans said yes, with only 21 percent declaring it unacceptable. Most shock-ing of all was the fact that Midwesterners, where the ketchup-less Chicago dog reigns supreme, were most likely of any region to agree that ketchup is an acceptable topping (84 percent) and report that they put ketchup on their hot dogs (55 percent).

An infographic with more on the results is avail-able at www.hot-dog.org.

Liguria Foods Launches Bravo Gusto Pepperoni

Liguria Foods announces the release of a new premium pepperoni brand: Bravo Gusto. Bravo Gusto joins the Li-guria family of high quality pepperoni, which includes Liguria Rosso, Rosso Spicy, the milder Gratifica, and the original flagship: Liguria.

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Marketing and Sales Ideas That Get Us Into TroubleBy John Graham

Marketing and sales e� orts can build brands. “I was fascinated by the idea of developing brand value through your ability to create an image and sell that image to the public,” said the late Frank M. Woods, founder of the famed Clos du Bois winery in California’s Sonoma County.

� e range of opinion on marketing and sales is amazing — from doubtful to indispensable, from true believers to diehard skeptics. Why such opposing views? � e problem surfaces when marketing and sales initiatives fail to meet expectations and that occurs simply because they’re based on ideas that don’t work. Here are examples:

1. Listening to the wrong people. Listening to others has merit, unless it’s taking advice from the wrong people. It happens all too frequently in business, particularly in marketing and sales.

Abandoning knowledge and judgment, those in marketing often bend to the ‘wishes’ of the president, sales manager or other “higher ups’, even though they know the results will be disastrous. � en there are the salespeople, who constantly make it clear that their wishes should prevail because they’re on the front lines and know what’s needed.

More often than not, it’s uninformed opinions and quirky ideas that prevail, rather than solid research. And you can be sure that “Customers Come First” is the o� cial company message.

2. Serving the wrong customer. “� e next big thing is here,” the ads for the Samsung S5 smartphone proclaim. � en, � e Motley Fool blog dashes the dream: “One of the big problems with the recent Samsung Galaxy S5 launch is that, from day 1, it was already being made obsolete by the rumors of the imminent launches of more premium variants.” It’s just one more notable example of sending the wrong message by attempting to sell the ‘sizzle’ instead of the ‘steak’ to attract buyers.

Compare this with Apples ads for its iPhone 5s, which has been out for nearly a year or two years if you include the iPhone 5: “You’re more powerful than you think…you have the power to create shape and share your life. It’s right here in your hand. Or bag. Or pocket. It’s your iPhone 5s.”

3. Distracted by ‘great ideas’ that go bust. “� e Shack,” was the name dreamed up for Radio Shack that would transform the company. And it did. It helped make it what it is today, an empty shell struggling to survive. Giving a new name to a supercilious attempt to revive a languishing brand without thought, e� ort and planning is a prescription for failure.

� en there’s JC Penny. Ron Johnson, built a success story with Apple’s retail stores and then landed at JC Penny, saying, “It will be a period

of true innovation…” as he instantly replaced some 60-plus sales events and coupons with better known merchandise and ‘reasonable’ prices.

JC Penny bargain-hunting customers left in droves, sales dropping 25% in 12 months. A short time later the company dropped Johnson, replacing him with marketers who understood the JC Penny customers. It’s another example of how ego-driven marketing ends in tragedy.

4. Basing decisions on what makes us look good. Some argue that email marketing is passé and using it dates you. It’s also why David Carr caused a stir when he wrote in his New York Times blog, “Bloomberg, Fast Company, � e New York Times, Politico and many other news organizations � nd that they can grab attention and readers in the inbox.” � at’s right, by using email.

Email works because there’s just too much ‘stu� ’ coming at us, so we gravitate to orderly messages that have value for us. More are � nding it in the inbox.

French winemaker Katie Jones did, reports Dianna Dilworth in Email Marketing Daily. Her vineyard was vandalized, along with her vat of white wine and was on the verge of closing down. � en, the UK-based online wine retailer Naked Wines launched an email campaign, urging its customers to help. And it did. It raised £ 200,000 in ‘forward’ wine sales in a couple of hours. � e story also found its way to more emails that helped the vineyard stay in business. � en Naked Wines followed up with emails urging customers to rate the wine and then expanding the email marketing that included an email competition to win a trip to the vineyard. Before writing o� what others may view as ‘old fashioned’, it’s a good idea to recognize what works best for customers.

5. Trying to put it over on customers. While businesses like to believe that their customers trust them, there’s no greater self-delusion. It’s so easy for customers to conclude that businesses don’t deserve their trust. For example:

Restaurants that o� er “specials” but tell customers,“We’ve just run out of the red snapper”

Companies that change rewards programs to bene� t themselves

When a “Huge Sale” has hidden “exceptions” (often just about everything) in small print

Email marketing campaigns that make it di� cult or impossible to ‘unsubscribe’, or ignore ‘unsubscribe’ requests

Since bad marketing and sales ideas far outnumber the good ones many times over, less than desirable results should be expected, something that will continue until more of us start asking, “Shouldn’t we think about that before we go forward?”John Graham of GrahamComm is a marketing and sales strategist-consultant and business writer. He publishes a free monthly eBulletin, “No Nonsense Marketing & Sales.” Contact him at [email protected]

Foie Gras Ice Cream?Ice cream shops saw

their sales dip 4% from 2008 through 2013, as health-conscious con-sumers switched to fro-zen yogurt, but now sales of the more indulgent sweet treat are on the rise again, according to IBIS-World. Single shops and small chains are seeing the biggest revival, with premium local ingredi-ents and exotic flavors such as beet, goat cheese and foie gras. – Adapted from CNBC

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Indiana Grocers Fight For Cold Beer Sales

Indiana’s grocery and convenience store indus-tries filed a federal appeal Tuesday after a U.S. dis-trict judge upheld a state law banning the sale of cold beer in retailers other than package stores. The industries have partnered with lobbying groups to end the Prohibition-era law and a liquor store “mo-nopoly” that “limits consumer choice and hurts the growth of our state economy,” said Scot Imus, execu-tive director of the Indiana Petroleum Marketers and Convenience Store Association. – Adapted from The Washington Post

Biotech BeveragesThe global functional food and beverage market

is estimated to grow 22.8% this year, driven in large part by bio-technology advances in fermented bever-ages. Dairy products, including fermented milks like kefir and ymer, account for 43% of the functional beverage market while other fermented beverages such as kombucha are also seeing success. – Adapted from

beveragedaily.com

Sodium Reduction Making Progress

Taste tests at four major restaurant chains of dishes made with reduced amounts of high-sodium ingredients revealed that customers liked the lower-salt dishes as much as or more than the original 82% of the time, said Healthy Dining’s Anita Jones-Muel-ler. Restaurants are cutting sodium by using more fresh and low-sodium ingredients, and suppliers are “making strides in reducing sodium,” Jones-Mueller said.

– Adapted from SmartBlog on Food & Beverage

700 New Restaurants to Open in ChinaYum Brands said sales at its outlets in China grew

by 21 percent in the second quarter along with a 15 percent growth in same-store sales. Restaurant mar-gins increased by 6.2 percentage points to 16.8 per-cent and operating profit by 188 percent. The com-pany said it opened 104 new restaurants in China so far this year.

“We are especially pleased with the initial suc-cess of our KFC Menu Revamp and excited about our plans for the rest of the year. Overall, we remain on track to open at least 700 new restaurants in China as we further capitalize on the world’s largest and fastest growing consuming market,” Yum said in a statement. – chinadaily.com.cn

International

Chick-fi l-A Poised for Big Growth

Chick-fil-A won’t beat quickservice leader Mc-Donald’s in total sales during the next 10 years, but it’s in a good posi-tion to see bigger growth, according to a forecast from Janney Montgom-ery Scott analyst Mark Kalinowski. Chick-fil-A now has 26.3% of the lim-ited-service chicken mar-ket, compared to 21.9% for KFC, and it stands to gain between $6.3 billion and $9 billion in annual sales by 2023. – Adapted from

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All About Olympia GyrosOlympia, site of the first Olympic games in

776 and home to the Temple of Zeus is count-ed among the many Greek treasures. Today in America, Chicago- based Olympia Foods is recognized as a leader among a hand-ful of Gyro giants and is carving out a legacy

of its own. Built with old world tradition and family pride, Olympia has attained its status by devoting itself to the success of its customers throughout the foodservice industry.

Founded in 1972 by brothers Andre and Kos-tas Papantoniou, the same family recipes per-fected at their Sheridan Road restaurant have become the cornerstone of Olympia’s growth. By recognizing and committing itself to a wide-ly underserved market, Olympia has helped bring the Gyro to millions of people seeking a tasty alternative to a hot dog or burger. In the process, it has helped many ethnic restaurants and other foodservice outlets expand their cus-tomer base with a unique sandwich concept now gaining popularity on a national level. And although the Gyro is at the core of the Greek -American food experience, by listening to and understanding their customers’ needs, Olympia has developed a line of over one-hundred food options to choose from.

With perennial favorites like Spanakopita and

others all prepared with the highest of quality standards behind them, Olympia offers foods to both attract new customers and keep famil-iar faces coming back. For people who follow certain dietary laws or those looking to be more health conscious, Olympia’s new Stack’s, chicken gyros and all beef Halal gyros are just a few ex-amples of how Olympia responds to customer demand. Whether it’s pre- sliced or pre-cooked gyros, cone shaped or loaves, Olympia works with customers to develop a product that not only fits every menu and budget, but one that exceeds customer expectations. Lavash wraps, whole wheat Pita, fresh Feta cheese, and Bak-lava add to the extensive list of genuine Greek food products they supply to our clients. And of course, don’t forget the Tzatziki sauce! Chock full of fresh cucumbers and garlic, no Gyro should be without it.

But it’s not just about what they do, it’s also about how they do it. With food safety and sanitation as top priorities, you can be confi-dent when serving an Olympia product that every customers’ health and well- being is never overlooked. Olympia Foods is a USDA facility and has comprehensive Quality Assurance and HACCP programs implemented to ensure prod-uct quality and food safety.

With the development of a distribution net-work serving schools, restaurants and institu-tions across the United States and Canada, Olympia stands ready to deliver the same top quality products and service it has built its repu-tation on for nearly forty years.

New Pancetta and Spinach RavioliChicago-based Pasta Fresh recently intro-

duced a new pancetta and spinach ravioli. Ac-cording to owner and pasta maker Tony Bar-tucci, “We place premium ricotta cheese, imported pancetta and other Italian cheeses delicately into fresh hand-made ravioli for a rich delicious pasta that tastes like it was just made in your kitchen.” Pasta Fresh is renowned in Chicago for its fresh pastas which are made to order. The company is celebrating its 25th anniver-sary of providing fresh pasta to local restaurants hotels chefs and country clubs. The firm also operates a retail pasta shop located 3418 N. Harlem Avenue is Chicago. You can find their number in our buyers guide under Pasta - Fresh.

sept 25-32.indd 27 8/7/14 9:13 AM


TRAVEL with Valerie Miller

FOURTH ANNUAL CARIBBEAN FOOD & WINE FESTIVAL- November 6-8, 2014DESTINATION: TURKS AND CAICOS

Getting There: Flights out of Chicago O’Hare on American Airlines connecting in Miami and US Airways connecting in Charlotte. Flights out of Chicago Midway on Delta Airlines connecting in Atlanta.

Grace Bay Resorts, in partnership with the Turks and Caicos Tourist Board and The Wine Cellar, announced the official schedule for the Fourth Annual Caribbean Food & Wine Festival. The weekend- long festival brings together international chefs and winemakers who partner with local chefs to create a truly memorable, and always-sold-out, event focused on the local food and flavors of the island.

The event takes place from November 6 through November 8, 2014, and welcomes all-star chefs from around the world including Leah Cohen “Top Chef” of New York’s Pig & Khao, David Lefevre of Manhattan Beach Post in California and Hans-Peter Haider of Hotel2 in Austria. Renowned vintners include the Benzinger Family Winery, Cuvaison Estate, Weingut Salzl Seewinkelhof and Duck Pond Cellars & Dessert Wind Winery. For tickets and more info visit www.caribbeanfoodandwinefestival.com

The not-for-profit event will raise funds for The Development of Youth Affairs and the islands “Little Chefs” mentor program that supports and encourages young local chefs to pursue career in hospitality, a vital industry of Turks and Caicos.

Grace Bay Resorts is a boutique developer and operator of high end luxury resorts and branded residences founded from its flagship property Grace Bay Club which opened in 1993. The brand has grown with an ownership stake in the management of West Bay Club and The Residences, a micro resort with exclusive luxury

beachfront villas all in Turks and Caicos.

The 40 islands of the Turks and Caicos of which eight are inhabited are renowned for their award –winning beaches, diving and array of world-class resorts. The islands feature a variety of spa and body treatment services and are home to the world’s only conch farm. For more info visit www.turkksandcaiostourism.com.

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USDA Proposes Better Ground Beef Records Kept

A proposal from the USDA’s Food Safety and In-spection Service would require retailers and other producers who grind their own beef to keep records of sources, suppliers and materials. The goal is to increase traceability and make recalls more timely. – Adapted from the Lincoln Journal Star

Putting Off Retirement?In a possible sign of renewed optimism, fewer

U.S. workers are planning to delay their retirement. A study by Harris Corp. for CareerBuilder found that 58 percent of employees over 60 currently say they’re putting off retirement, down from 61 per-cent in 2013 and even farther below the 2010 high of 66 percent.

More good news: Fifty percent of employees in the study say they expect to be able to stop work-ing within the next four years, an improvement from 47 percent in 2013.

Now the bad news: Ten percent of workers 60 or older don’t believe they’ll ever be able to fully retire, a figure almost unchanged from 11 percent last year.

chocolate - a breakfast Staple?The Hershey Company became the first major

manufacturer to offer a chocolate-only spread in the U.S., but it joins several other producers offer-ing breakfast spreads containing chocolate such as Nutella, MELT Organic, Artisana and Whole Earth. Hashachar Ha’Oleh, a small company out of Israel, is also making entry in the American market, selling about 150 tons of chocolate spread in the U.S. each year. – Adapted from Tablet Magazine

flies and Where they come from

While there are many types of flies that can be found in com-mercial kitchens and it may take an expert entomologist to sort them all out, some basic funda-mentals can be gained by obser-vation. The size of a fly can be used to determine where to look for the source and, in some situ-ations, how to prevent them. As a general rule, most small flies—those 1/8” or smaller—com-monly called gnats, often origi-nate inside. Larger flies originate outdoors and migrate in.

Large flies consist of the house fly, blow flies and cluster flies. Because large flies originate out-doors, closing doors, screening openings, and using Insect Light Traps (ILTs) can be effective. Large flies can originate indoors if sanitation is very poor or there is a dead animal inside. Small flies consist of small fruit flies, fungus gnats and drain flies. Since small flies often originate indoors, search for the breed-ing source. Look in drains, mop storage and wet/dry vacuums, under equipment and in any other wet areas. Fans can often be used to keep these small flies from landing on food or hover-ing in sensitive areas. ILTs will capture many of these flies, but because more flies are constantly being produced, they may not eliminate the flies.There is one common crossover fly, the lesser house fly. This is the fly, 1/4”–3/8” long, that hovers in doorways, over food prep areas or in the middle of rooms. Lesser House Flies breed outdoors in garbage or animal excrement, as well as indoors near sewage or decomposing materials.Proper identification is the key to effective control. Even a small amount of information can be extremely helpful in solving fly problems.

“What do you need to start a business? Three simple things:

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Full-Service Traditional Dinner Service 1: Host/hostess greets guests. 2: Server greets guest. 3: Server presents menu and describes specials. 4: Server takes beverage orders. 5: Bus person pours water. 6: Server serves beverage orders. 7: Server takes menu and wine orders. 8: Bus person serves hot breads. 9: Server serves first course. 10: Bus person buses � rst course item. 1 1: Server serves second course. 12: Server serves wine. 13: Bus person replenishes water. 14: Server serves wine. 15: Bus person buses main course. 16: Server presents dessert menu/takes dessert order. 17: Server serves co� ee. 18: Server serves dessert course. 19: Server replenishes co� ee/takes after dinner drink order. 20: Bus person buses dessert courses. 21: Server serves after dinner drink. 22: Server presents check. 23: Server picks up check. (TQS point) 24: Server closes with guest. 25: Host/hostess closes with guest.

Do Smartphones Ruin Dining Out? A viral Craigslist post tells the tale of a restaurant reviewing

10 year old security tape to discover that smartphone users slow down service from 1 hour in 2004 to 1:55 in 2014. Or so it alleges. � is new urban legend was debunked, partially, when slate.com writer Alison Griswold looked deeper and found that the real added time today is about 10 minutes to the typical din-ing experience. � e original post was, no surprise, anonymous.

� e overall real use of smartphones allows customers to pay for, describe, or carry forward the experience. Online coupons get displayed; photos of a well-delivered dinner are common, re-quests for wi� help need to be addressed, and customers now show waitsta� what they’d like to try based on what they’ve seen posted. It’s all part of the new normal.

Are there abusers? Sure, but personal communication devices and social media are the Pandora’s box, and once it was opened, those demons are not likely to ever be stu� ed back in. You can disable wi� , but that’s an archaic move and not a realistic solution.

Phone users are a blameworthy bunch, but also can be an exten-sion of your operation if you treat them right. � at’s why more sta� take the occasional group picture and bend with the times: A good review is a revenue-generator. –Mark Braun, Associate Publisher

McDonald’s Tests $9.99 Dinner DealMcDonald’s Dinner Box promotion offers two

Big Macs, two regular cheeseburgers, 10-piece Chicken McNuggets, and four small fries for $9.99.

Ordering the dinner box is $8 cheaper than purchasing the items individually. You can add drinks for just $1 each. McDonald’s also has two other boxes circulating around the US. One is the Ole Box, now over, which was a World Cup promotion that features two Big Macs, a 20-piece Chicken McNuggets, two medium fries, and four medium drinks for $14.99. The other, the Mickey D’s Value Pack, contains four McChicken sandwiches, four cheeseburgers, a 20-piece McNuggets, and four medium drinks for $14.99.

A McDonald’s spokesman said 6,500 US stores are offering some variation of bundle boxes.

Drinks aren’t included in the deal. McDonald’s profits slipped during the first-quarter of this calendar year, as sales declined by 1.7 percent

USE OUR DIRECTORYto fi nd businesses and services.

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Ruth’s Chris Full-Service Traditional Dinner Service1: Hostess/host greets and seats guests.2: Server greets guests and presents menu.3: Server describes specials.4: Server takes beverage order.5: Bus person serves water.6: Bus person serves hot breads.7: Server serves beverage order.8: Server takes menu order.9: Server takes wine order.10: Runner serves � rst course.11: Runner buses � rst course items.12: Runner serves second course. Provide pepper service.13: Runner buses second course.14: Bus person replenishes water.15: Bus person replaces eating utensils.16: Server serves wine.17: Server serves main course. Provide pepper service.18: Server replenishes wine.19: Bus person buses main course.20: Bus person replaces eating utensils.21: Server presents dessert menu and takes dessert order22: Server serves co� ee.23: Server serves dessert course.24: Server replenishes co� ee and takes after dinner drink order.25: Bus person buses dessert course.26: Server serves after dinner drink.27: Server presents check.28: Server picks up check.29: Server closes with guests. O� er long stem rose.30: Hostess/host closes with guests.

Palazzolo’s Fall Flavors

It’s the heart of summer and Palazzolo’s Artisan Dairy is looking forward to fall. Be-ing nestled in West Michigan’s farmland, Pete Palazzolo is able to have a direct relationship with many farmers. “Going to be a Great Apple Season this year” One of the best farms in the area is Crane’s Orchards and they grow Honeycrisp Apples the size of a Grapefruit. � e Honeycrisp is a red apple that is tart and sweet. Palazzolo has made a new Honeycrisp Apple Gelato, Sorbetto, and Frozen Yogurt. “� e taste is like crunching into a fresh or-chard picked apple” “Your taste buds explode with � avor” Pete Palazzolo also explains how this particular apple is perfect for his frozen desserts because it levels out the sugar needed in the recipes. “� e sweetened creamy dairy mixed with the tart apple gives the � avor a front, middle and back side to the � avor notes. I truly love it.”

Thriving Cities Have One Thing In Common - Food

Some 82% of of residents in six major U.S. cities cite restaurants as one of the top things they ap-preciate about their own cities, and a majority say food is a key attraction in the cities they love to visit, according to a study from Sasaki Associates. Eater-ies often come first in urban and waterfront rede-velopments, and parts of a city sometimes become popular only after they have attracted several new restaurants.

– Adapted from CityLab

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

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

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FOOD INDUSTRY NEWS AUGUST 2014

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

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

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

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

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

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

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Gain Sales Ideas From A Meeting Outside of Your Own

Acquire new sales ideas from colleagues in other industries by attending one of their sales or staff meetings. Many of us attend sales training where we interact with people from our own company or our own industry. Try something different: Ask custom-ers or prospects you know well if you may attend one of their future sales/ staff meetings, just as an observer. You’d be surprised how important it makes your customers feel when you want to take the time to be present at their meetings.

In most cases, they will introduce you to the group and allow you to speak a few minutes. Use this time to announce a new promotion or do a 60-second ad-vertisement. It’s a great way to promote a message to a group of people, solidify a current relationship, or establish a new one.

Second, you are afforded the opportunity to ac-quire new sales ideas, tactics, and alternative meth-ods for conducting your own sales meetings. Take some treats, so you may interact with the attendees before and after the meeting.

–Andrew S. Kyres, Vice President, Business Development

Build Core Values from The Inside Out1: Communicate with honesty and respect.2: Have fun & think full. 50% air + 50% water = 100% full.3: Inspire & be inspired.4: Be humble, be grateful.5: Build community and mean-ingful relationships.6: Keep your heart + mind open and aligned. Keep growing and learning.7: Be like Macgyver & Bruce Lee. Do more with less, be cre-ative and adventurous, and � uid like water.8: Create change in the world more than you ever thought possible.9: Determine what makes your operation unique and distinct.

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9 Principles of a Winning Business Plan1. Make it easy to read. � e intro statement should sum-

marize your operation to capture the reader. Prepare a glossary if you use technical terms. And, write short sentences, while making your points.

2. Your approach should be market driven, not product driv-en. Your investors want to know how your product or service will be received in the marketplace. Show them the research how the customer will bene� t by a purchase.

3. Qualify your competition. Show cost or time savings and revenue expected. Indicate your sales projections and how you plan to exploit the competition.

4. Present your distribution plan. Show how the company will sell and distribute the product or service. How do you plan to get it into hands of the customer?

5. Exploit your company’s uniqueness. How will your com-pany get the competitive edge? Look at patent, copyrights, etc.

6. What is your management strength? Show proof that you have hired the best professional who can cover all bases of man-agement. What will be their incentives?

7. Provide attractive sales projections. Where will your com-pany be in � ve years? Forecast sales numbers and use expert opinions if you can.

8. Zero in on funding sources. Design a plan that will � t all � nancing sources. What does a banker want to know: stability, security and cash � ow, A venture capitalist is looking at high leverage for good returns.

9. Close the plan with a blockbuster ending. Show actual return rates and your cash � ow covers their interest.

After you write the plan, or have a professional write it for you, ask feedback from your friends in the business, etc. Make your revisions were they can add to its clarity and accuracy. Remember a business plan can fail, even if it make sense to you and friends. Check every detail and visit several � rms like you want to develop. –Jerry Cole

The answer to everything is chocolate. — Anna Montigue

Cadwell’s Grille Sporting A Trendy New Menu

Cadwell’s Grille nestled inside the award win-ning Embassy Suites, a block south of Lake Cook Road in Deerfield, is a tastefully remodeled, modern, trending eatery with extensive libations that meets the needs of young crowds, business professionals and fami-lies alike.Cadwell’s Grille is a dining destination that is unique, focusing on a modern and fun am-biance withexcellent ser-vice and great food.

“Becoming a popu-lar eatery for our hotel guests as well as our locals is what we are striving for,” said Dear Wungwattana, Restau-rant Manager. “We are a hidden gem, we offer a downtown experience featuring grass fed burg-ers, barbecue ribs and short ribs, rotisserie chicken, grilled steaks and now Chicken and Waffles. We have turned traditional comfort dishes using the same flavors into a contempo-rary inspired one.

“Our current loyal cus-tomers return because of our hospitality, wel-coming ambiance, gra-cious engaging and fun service.” Executive Chef, Moises Ibarra, with an excellent resume that in-cludes Carlos’, The Four Seasons, DelRio and Tra-monto’s.

Ibarra’s culinary phi-losophy and passion re-flects the growing trend toward a healthier and down to earth lifestyle; allowing the natural fla-vors of food to express themselves.

sept 25-32.indd 32 8/6/14 10:52 AM


For Kraft Foods Group to continue to grow, it must tailor product lines to meet the needs of different types of retailers, ac-cording to Chief Fi-nancial Officer Teri List-Stoll, who joined the company about a year after Kraft and Mondelez Interna-tional split into two companies. - Chicago Tri-

bune Panda Express opened a new eat-ery in a Pasadena, California strip mall, which doubles as a test kitchen for new menu items such as scallion pancake bur-rito wraps. The chain, known for its quick-service food court outlets, has added a fast-casual assembly line and a bubble tea bar to the new foot-print in an ongoing effort to stay relevant with customers and increase traffic. - Fast

Company Online Restaurant rents, which had eased significantly during the Great Re-cession, have been rising in the past year and a half, and are be-ginning to put pres-sure on the indus-try’s bottom line. - nrn.

com Colombian coffee brand Juan Valdez will open its first fran-chise cafe in Miami, with plans to open four more this year in a push to compete with giant Starbucks. - Bloomberg Businessweek El Pollo Loco, which special-izes in Mexican-style grilled chicken, began its own IPO trading

on the stock market last month. - money.cnn.com

KeHE Distributors, LLC announced it has agreed to acquire Na-ture’s Best – a Califor-nia-based distributor of health and natural food products. - Pioneer Press

On The Border Mexi-can Grill & Cantina—which was recently acquired by Border Holdings, LLC—re-cently announced the appointment of Ward Whitworth as Presi-dent of On The Border. - PR Newswire Encore Restau-rants LLC, a subsid-iary of Dallas-based Encore Enterprises Inc., has announced the purchase of eight existing Five Guys Burgers and Fries res-taurants across Cen-tral California and plans on developing 45 more locations in the state over the next four years. - Technomic, Inc.

McDonald’s is giving itself 18 months to rebrand itself and of-fer new menu items. “We want to create a dining experience “customers will feel good about,” said Don Thompson, Mc-Donald’s chief execu-tive. - Bloomberg Businessweek

National News

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Eli’s Celebrates National Cheesecake Day

Eli’s Cheesecake Company recently celebrated National Cheesecake Day with a weeklong celebration of events that included a farmers market at their plant located 6701 W. Forest Preserve Dr. in Chicago, an Arti-san Vendor Fair, a classic car show, free samples of cheesecake around Chicago and a social media breakfast for bloggers. Eli’s first venture in the restaurant business began in 1940 with the popular coffee shop Eli’s Ogden Huddle, later followed by Eli’s Stage Delicatessen—a celebrity hangout for soon-to-be famous per-formers like Woody Allen and Barbara Streisand. The who’s who of Chicago and the world followed Eli to Eli’s the Place for Steak which opened in 1966, where he decided to make cheesecake his signature dessert.

sept 33-40.indd 33 8/6/14 11:02 AM


Retailer’s ChecklistEndcaps

n Have you measured the impact of endcaps featuring a single dominant product?

n If your endcaps are multi-item, are they re-lated products and clearly signed?

n Do you regularly review the merchandise and signing plans for your power aisle?

Stack Displays

n Do you make use of stack displays?

n Do you cross-merchandise with stack dis-plays?

n How are your stack displays signed?

Entrance Visibility

n What kind of merchandising do you use at the entrance of your store?

n What kind of signs do you use at the en-trance? Dump Bins

n Do you use dump bins on a regular, planned basis?

n How are your dump bins signed?

n Do you have a plan or process to use dump bins for cross-merchandising opportunities in your store?

Staff

n Do your salespeople know your merchandise as well as you do? Better?

n Do your employees know your important store policies and various services?

–Sonja Larsen

Monday, Sept. 8, 1966: NBC presents STAR TREK for the first time.Wednesday, Sept. 10, 1963: Alabama National guard escort 20 African Ameri-can students to enter public school.

Jimmy John’s Gourmet Sandwiches To Donate $1 Million To Folds Of Honor Foundation

Jimmy John’s Gourmet Sandwiches is thrilled to announce today that it’s championing the great American charity Folds of Honor Foundation. Jimmy John’s will make a donation of $1 million to benefit families of America’s fallen and disabled military service men and women on September 13, 2014 at the Jimmy John’s Freaky Fast 300 powered by Coca-Cola at Chicagoland Speedway.

“Through the stars aligning and a gentleman’s handshake, we are honored to support Folds of Honor,” said Jimmy John Liautaud, CEO and founder of Jimmy John’s. “Jimmy John’s is proud to be an American company and is privileged to aid families of veterans through this American charity.”

“We are pleased to be aligned with such a great organization like Jimmy John’s that recognizes the importance of supporting the one percent who protect our freedoms every single day,” said Ma-jor Dan Rooney, founder of Folds of Honor. “Jimmy John’s and its customers will be providing much needed educational assistance to the families of our heroes. What a great American company.”

Earlier this year, Jimmy John’s Gourmet Sandwiches was an-nounced as the Chicagoland Speedway title sponsor of its NAS-CAR Nationwide Series Race on Saturday, September 13. While hosting the Freaky Fast 300 race day, Jimmy John’s will also cel-ebrate the day with the official check presentation to Folds of Honor. Jimmy John’s sponsored NASCAR driver, Kevin Harvick, will be driving his Freaky Fast #5 Jimmy John’s Chevrolet proudly co-branded with Folds of Honor Foundation.

Eat Fresh: Quick and Easy Mealsby Chef Tom WoodburyPaperback: 155 pages; $18.99Cedar Fort; ISBN-13: 978-1462114467

Healthy eating doesn’t have to be bland. What if you could combine simple recipes with ingredients that add a lot of zing without a lot of fuss?

Colorfully filled with simple yet savory recipes, EAT FRESH is easy reading an easier to follow than the average cook-book. Kids will adore it; homemakers will perform like pros.

With over 120 recipes worthy of praise, Chef Tom Wood-bury shows how simple flavors and a little bit of something-extra adds up to a lot of greatness.

Check Your SchedulesConvert these items into dollar savings. Some

costs are hard, some are soft. If the total is sig-nificant for your business, consider improving your work schedule now instead of waiting for a crisis, when you will have less flexibility and time to consider your best choices: n Poor communication between and integration of day workers and shift workersn Skill imbalancen Low training efficiencyn Lack of a shift work team conceptn Difficulty matching changing workloadn Low employee moralen Constant bidding out of shift workn Reduced alertness, health, and safetyn Management/ labor strifen Excessive start-ups and shutdowns

Alpana Singh’s New Restaurant

Chicago.eater.com re-vealed that construc-tion is underway inside Alpana Singh’s upcoming restaurant on Michigan Avenue, and the Board-ing House owner and her partners John Ward and Matt Fisher have decided on a name and concept for their project across from the Art In-stitute. Singh has named it Seven Lions and says that it will be an “Ameri-can clubhouse,” featur-ing “comfortable and approachable” updated American cuisine with a predominantly American wine list.

“It will be tailored to the neighborhood needs,” Singh says, meaning she hopes it will appeal to tourists, businesspeople, and the rest of the high traffic in the area. She is wary of predicting an exact opening timeframe but the former Check, Please! host hopes to open her second restau-rant late this year or ear-ly next.

The layout is evenly split into a large center bar and a separate din-ing room, with a sidewalk patio outside and a pri-vate event space down-stairs. Exact capacity and seating numbers are still in the works inside the landmarked space.

The K-SVS-T24 hemispheric IP video-door station pro-vides two-way video anywhere on the planet. Imagine being able to see who is at your location’s door and to speak in exceptionally sharp clarity. Keyless entry is easily done via a PIN code or RFID transponder, and nobody will be lurking off to the side of whoever is on camera because the T24’s 180 degree view eliminates surprise guests. Digital voice mail messages can be left for you there, and it records any way you want it. Security, for your business or home, has never been better. Available from Keyth Technologies.

sept 33-40.indd 34 8/6/14 11:02 AM


At the end of the day, the goals are simple: safety

and security. — Jodi Rell

Business Fraud: Who Steals The Most & How

Fraud is a problem for many organizations. How big a problem? The Association of Certified Fraud Examiners estimates that organizations around the world lose 5 percent of their rev-enues every year because of fraud committed internally, with a median loss of $145,000. The ACFE’s study of 1,483 cases of fraud around the world found that 24 percent of fraud losses cost $1 million or more.

Fraud isn’t a single incident, the ACFE’s re-port notes; the study also found that fraudu-lent activity goes on for a median period of 18 months before being detected, usually by a tip from inside the organization. High-level employees steal the most: For owners and top executives, the median amount filched is about $500,000, with managers stealing a median of $130,000 and other employees getting away with $75,000.

AROUND CHICAGO With Valerie Miller

CHICAGO WHITE SOX

U. S. Cellular Field is home to the Chicago White Sox of Major League Baseball’s American League. The stadium is situated west of the Dan Ryan Expressway. If you take public transportation, you can take the Red Line train to Sox 35th and the Green Line train to 35th Bronzeville IIT exit.

Going to a ball game is always a lot of fun; being right there watching the game and shouting with the crowd. Seeing all the fans decked out in their Sox attire and trying all the different ballpark food there is to offer. It is so much more than just hot dogs, peanuts and popcorn.

As you walk to your seats, the smell of sausages cooking with grilled onions tantalizes your taste buds. Concession stands include pizza, burgers, chicken sandwiches, veggie burgers, turkey burgers and

funnel cakes. You can find nachos served in a batting helmet, burritos, cookies, ice cream, sundae helmets and cotton candy. Clubs and Suites

Diamond Suites – Unprecedented service and surroundings. Levy Restaurants, provides the exclusive food and beverage service to the Diamond Suites

Home Plate Club – Private and luxurious area located on the 200 level

of the ballpark, directly behind home plate and accessible by private elevator. This all inclusive premium seating area features a first class buffet catered by Levy Restaurants, open bar, in-seat walk service and access to a private lounge.

Stadium Club – A fine dining restaurant located in the park. It is accessible only to members and their guests with the appropriate coupon during game day.

Terrace suites – Large suites located in the left-field corner available for groups from 50-400 people on an individual game basis with catering proved by Levy Restaurants.

XFinity Zone Bar & Carvery – Full service bar, specialty deli sandwiches including the Ultimate Turkey Club and Supreme Corned Beef.Souvenirs /ShoppingChicago Sports Depot located outside the Park at Gate 5 , Red Jacket

– Section 142, The Dugout Shop presented by Nike –Section 123 and The “47” Brand Centerfield Shop – Level 100. U.S Cellular Field is located at 333 W. 35th St. in Chicago, Illinois.

The park’s capacity is 40,615. Southpaw is the official Mascot of the Chicago White Sox since 2004. Don’t miss SOXFEST coming in 2015 to the Hilton Chicago, 720 S. Michigan, Chicago, IL, January 23-25, 2015. For more info log on to chicago.whitesox.mlb.com

What’s Most Important to Foodservice?The six primary elements that

affect the operation of a food-service business are:1. Location2. Theme/concept3. Quality of food4. Quality of service5. Pricing6. Service style When the attention of owners

and managers is focused on any issue other than the customer, business efforts will not be as successful as they could be. If you were to ask most foodser-vice owners and operators to list the most important element to their success, many would say location, others food quality, some atmosphere, but only a few would put the customer at the top of the list. When you focus on the cus-

tomer as top priority, it gets easy to prioritize the other elements of any foodservice business.

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Save The Date!

Thursday, October 16, 2014Chefs Hall of Fame Dinner

The 2014 Honorees

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

Phil Stefani: Industry LeaderLarry Levy: Industry Legend

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

Pre-Sale Price: $99 thru Aug 31st General Ticket Price: $125 • At Door: $149

Buy Tickets at: http://www.brownpapertickets.org/event/616718

For more information contact:Carmella Anello ~ 630-290-7008 ~ [email protected] donate items for silent auction contact:Ed Princell 773-459-2097 ~ [email protected] Packages: $2,500 to $7,500Ad Prices: $175 to $500

n Complimentary Cocktail Barn Wandering feast prepared by local restaurants and past chef inducteesn Silent Auctionn Entertainmentn $8.00 Valet Parking Available

Tickets are non-refundable / Space is Limited

www.thechicagoculinarymuseum.org

Great Networking

Event!

The Chicago Culinary Museum and Chefs Hall of Fame

SANITATION1-Day Class TimesWeekdays 8:30 a.m.-5:30 p.m., check-in 8:15 a.m. ____________Saturdays 8:00 a.m.-5:00 p.m., check-in 7:45 a.m.

2-Day Class TimesDay 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.

SeptemberMonday (Spanish) ____________________________ 8Tuesday ____________________________________ 9Tuesday ___________________________________ 16Tuesday ___________________________________ 30Wednesday ________________________________ 24Saturday ___________________________________ 13

FOOD HANDLER Class Times9:00 a.m.-12:00 p.m., check-in 8:45 a.m.SeptemberEnglish _ Tuesday ___________________________ 23Spanish Monday ___________________________ 15ALCOHOL AWARENESS (B.A.S.S.E.T) _______________ Class Times9:00 a.m.-2:00 p.m., check-in 8:45 a.m. July __________ _____________________________Tuesday ___________________________________ 22SeptemberThursday __________________________________ 11SUMMER FESTIVAL SANITATIONClass times 9:00 am-12:00 p.m., check-in 8:45 a.m.

To register, or to receive more information on membership benefits,’see their ad on page 27

ILLINOIS RESTAURANT ASSOCIATION CERTIFICATION CLASSES Self-Reflection Checklistn Is this short term high really worth it in the long run?n What difference would it make to me and those around me if I were more mindful of overall happiness in the present?n If you didn’t know your age, your gender, your race or religion, what would you imagine yourself to be at your best?n What are the non-negotiables in your life that are absolute be-fore you die? If you aren’t doing them, why?n If you make an overhaul of your life beginning today, how dif-ferent will your life look in 5 years?n What dreams of yours are still alive?n What do you love doing? n Who are you most grateful for in your life? Did you tell them?n If all heroes rise through adversity, what bad in your life can you or have you used to make profound change?

Versatile: Use as a sauce, glaze, condiment or

ingredient in sauces.Ready to use: Delicious

right from the bottle; saves labor, mixing,

measuring and cleanup.Kikkoman quality: Backed by the reliability and reputation of

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Umami-rich: Enhances the flavor and depth of other

ingredients.Made in the USA, under the

strict quality control of GMP/HACCP programs, so you

can count on safety and reliability with every order.

No MSG added.No high fructose corn syrup.

Offering Over 175 Vegetarian Friendly Items!

Introducing Kikkoman Orange Sauce. Made with naturally brewed Kikkoman Soy Sauce, orange juice concentrate and select seasonings, it takes the guesswork out of making perfect Orange Chicken, and it’s

available in regular and preservative free.

For Free Samples, Recipe & Menu Ideas, Call Today.

(630) [email protected]

NEW!Kikkoman Orange Sauce

“If you want a reliable tip, drive into a town, go to the nearest appliance store and seek out the dishwasher repair man. He spends a lot of time in restaurant kitchens and usually has strong opinions about them.” – Bryan Miller

“The other night I ate at a real nice family restaurant. Every table had an argument going.” – George Carlin

sept 33-40.indd 36 8/6/14 11:02 AM


Shmoozefest Wrap-UpThe stars (our readers and advertisers) came out on Thursday August 7th, when they arrived to

network at our Shmoozefest. There were many happy attendees when we distributed over 35 free raffle items to the attendees. Many thanks to our event sponsors which included Chef ’s Quality Meats, Chicago Messenger Service, CSI-Coker Service, Inc ., DCI HotShot Delivery Systems, Devanco Foods, DLT Sales, Inc., Farmer Brothers Coffee, Illinois Truck Center, Instantwhip Chicago, Keyth Technologies, Lee’s Foodservice Equipment Parts, Repair and Chemical Solutions, Mechanical 24, Inc., Olympia Food Industries, Olympia maintenance, Quill.com, The Coffeecake Connection Company, The Flangel Group, The Horton Group, Van Gogh Imports and Zepole Restaurant Supply Company.

Many thanks for the generous support of our prize sponsors too, which included: alGelato Chicago, Alpha Baking Company, Aurelio’s Family Pizzeria, Bacardi U.S.A., Inc., Big Shoulders Coffee Company, Buedel Food Products, Inc., Caputo’s Produce, Chicago Coffee and Teas, Christ Panos Foods Corporation, Connie’s Pizza, Design Temperature, Devanco Foods, Dewdrop Tea, Dianne’s Fine Desserts, E. Formella & Sons, Inc., Embassy Suites Chicago-North Shore, Food Industry News, Fortune Fish Company, Freshcoast Distributors, Groupon, Jos. Cacciatore & Co. Insurance, Kool Technologies, Koval Distillery, Little Miss Muffin, Louis Glunz Beer Inc., LPS Corp. / CRM North America, Max’s Restaurant and Catering, Mellos Snacks, Mitchell’s Premium Ice Cream, Nielsen Massey, Olympia Maintenance, Pepsico Foodservice, Premiere Distillery, Real Urban BBQ, Rivers Casino, Serrelli’s Italian Foods, Southern Wine & Spirits, Swanel Beverage, Sysco Food Services-Chicago, The Chicago Diner, The Coffeecake Connection Company, The Faucet Shoppe, Timothy O’Tooles Restaurants, Toasty Cheese, Inc. / WildFire Honey Company, Tom & Eddie’s Restaurants, US Foods, V & V Supremeo Foods, Van Gogh Imports

sept 33-40.indd 37 8/8/14 1:53 PM


Errata: Correction: Last month there was a misspelling of Chef

Tim Kirker’s last name in our Chef Profile on page 33. We

regret the error.

An era returns with the complete restoration and reopening of the famous Blue Top Drive-In which re-opened July 25th in Highland Indiana. The drive-in restaurant first opened in 1939. Was one of the top 10 drive-ins in the country. The opening festivities start today with a friends and family classic car show. The automobile-themed menu has categories such as “fuelers” “hot rods” “makes & models” “paint booth” and “body shop”. Congratulations to the Blue Top staff including their roller skate laden servers on the opening of the drive-in! Blue Top is located at 8801 Indianapolis Blvd., Highland, Indiana (219-838-1233).

Food Handler Training, Test Your Knowledge Q: What foods must be cooked to a minimum temperature of 165`F?A: Poultry and leftoversQ: When must all Food Handler Certification be competed to avoid Health code violations?A: You have until 12/31/2014Q: Is a beer mug considered a Food Contact surface?A: Yes, even bartenders need to have Food Handler Certification.Q: Can potatoes baked in aluminum foil and left at room temperature cause botulism poisoning? A: Yes, the CDC estimates that each year roughly 1 in 6 Ameri-cans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.Q: Who is responsible for Food Handler Training?A: The employee is responsible to be Certified and Trained. The Owner/Operator is responsible to only employ Certified Food Handlers.Q: Per the FDA Code, what is the maximum time allowed for hazardous foods to be in the temperature danger zone? A: 4 hours, after that toss it out.

Q: Why do we need Food Handler training?A: To educate employees on safe food practices, to reduce foodborne illness outbreaks and keep our guests and food establishments safe.

Kim WasilewskiChicago Hospitality Training

Le Méridien Chicago Welcomes El TapeoHigh-end restaurant and lounge, El Tapeo, boasts 58-seats in their new,

authentic Spanish cuisine created by culinary artist and Chicago native Chef Franco Diaz. Located on the 9th floor of Le Méridien Chicago – Oakbrook Center, El Tapeo boasts breathtaking views of the city with floor-to-ceiling, wrap around windows. In the refined 25-seat lounge and intimate 12-seat bar, guests can enjoy freshly made handcrafted cocktails and light tapas style appetizers. El Tapeo’s menu will consist of tapas style dishes and main course dishes including Croquetas de Marisco- crispy shellfish fritters and piquillo aioli, Paella de Langosta- bomba rice, maine lobster, spicy chorizo, mushroom, mussels, lemon and garlic aioli, Chuletero Ibérico- grilled Ibérico pork chops and mojo verde, and Carne Asada- waygu skirt steak, arugula, manchego and piquillo pepper; and a selection of desserts. The master mix-ologist will also shake things up with a selection of fine Spanish wines and champagnes by the glass; and a selection of local, domestic and international beers by the bottle.

6 Steps to Success1: Patience: Often opportuni-ties come by default.2: Thought: See all angles.3: Perseverance: Keep your fo-cus on your goals.4: Need for support staff: you can’t go it alone.5: Teamwork: Involve others to keep the network expand-ing toward goals... and be-yond.6: Networking: You don’t have to talk business to everyone, but you do want to know who is in what business when you need each other!

sept 33-40.indd 38 8/8/14 1:31 PM


Logan Square Beer Fest begins September 20, 2014. It will fea-ture 20 breweries and 50+ beers. Many will be rare specialty brews (cask conditioned, barrel aged, col-laboration, etc.). Gibsons Bar & Steakhouse at 1028 N Rush Street was recent-ly voted Chicago’s best steakhouse in a poll by Eater Chi-cago. Gibsons is now in its 25th anniversary year. Former owner Mark Freedman of legendary Myron and Phil’s Steakhouse which was in busi-ness for over 40 years in Lincolnwood, IL, is planning to open a new restaurant. The new restaurant will be called Wildwood Tav-ern and is planned for the space that was for-merly Christopher’s Off The Bone at Touhy and Caldwell in Niles, IL. The first Chicago location of Rev Burg-er is now open and serving up gourmet burgers made from Angus beef free of hormones and anti-biotics, Urban Daddy reports. The River North space seats 56 and features the type of burgers, hot dogs and chicken (as well as baked fries) that the first Carol Stream location has, but ex-pands the menu to include Italian beef, wraps, meatless burg-ers and salads. - Urban Daddy

Umami Burger—Chi-cago’s first outpost of the popular LA-based f o r w a r d - t h i n k i n g chain will be open-ing in Wicker Park. The team behind Longman & Eagle and Thalia Hall (Bruce Fin-kelman, Craig Golden, chef Jared Wentworth) have put the finishing touches on The Prom-ontory, a multifaceted bi-level restaurant, bar and concert hall at the University of Chi-cago’s Harper Court development. Chica-go’s most worthy ice cream destinations (as chosen by Seri-ous Eats) are Margie’s Candies, Windy City Sweets, Jeni’s Splendid Ice Creams, Scooter’s Frozen Custard, Black Dog Gelato, West Town Bakery and Diner, Ur-ban Belly and Cone. - seriouseats.com

Local News

After a short remodeling stint, Phil Stefani’s 437 Rush re-opened this past May, donning a more contemporary look with new floors, Edison bulbs, Chi-cago-themed artwork by local photographer Nick Ulivieri, and a new Salumeria Bar complete with an original 1934 Van Berkel hand-operated slicer.

Unemployment Rates for Adult Men, Adult Women, and Teenagers Seasonally adjusted, 1990–2014

Workplace IntimidationWorkplace bullying affects up to 35 percent of us. Some suggest that bullying victims simply are people who “can’t take the pressure” at work. Bul-lying often continues even after a worker leaves a job. A poor reference to a prospective employer is

one form of continued assault; derogatory com-ments to public humiliation using social media or physical abuse, property damage or vandalism to a vehicle. Management or supervisors are the most common offenders, often operating in ac-cordance with a company’s “standard practices.”

with Co-Host Grocery Merchandising Association

Illinois Food Retailers Association

Annual Conference & ExpoOctober 8 – 9Tinley Park Convention Center

Tinley Park, IL

Announcing the 89th annual IFRA-GMA Conference & Expo. Two full days of activities

include informative and timely educational programs, golf, Expo showcasing the latest products, services and trends and the statewide bagging championship!

Expo

Seminars

GolfRegistration InformationTo obtain your 2014 Conference registration materials with information about attending Seminars and exhibiting in the Trade Show, please call the Association office at 630-627-8100 or visit www.ilfood.org.

2014

sept 33-40.indd 39 8/6/14 11:02 AM

Rudy Malnati Jr. is the founder and owner of Pizano’s Pizza & Pasta Restaurants which he started in 1991. Today, Pizzano’s has five locations in Chicago and one in Glenview. His father, Rudy Malnati Sr. opened his first restaurant, Pizzeria Uno, in 1943. To uphold his father’s legacy, Rudy uses only time tested recipes, the highest quality ingredients and old fashioned production methods to insure great taste and happy customers every time.

Dominick Mangiardi is the founder and owner of Ignite Payments R Us which is one of the world’s leading providers of merchant processing services, serving more than six million merchant locations. Dominick’s firm is very different from other credit card processors. First, he has his sales specialists call each account every three to four months

continue building the relationship and always stay on top on developing trends. Second, they do not raise rates, which relates to retention and referrals. They also provide simple, easy to read statements which leaves no room for mystery, so by being transparent in their billing, Ignite Payments R Us is able to provide savings associated with processing in lowering your overall monthly overhead. This is why so many local independent and chain accounts and suppliers have switched to Ignite Payments R Us. And, to sweeten the deal, Dominick will give any business a check for $500 if he is unable to lower their business credit card fees.

Bob Miller (L) and David Lipman help save lives ev-ery day. They are with SOS Technologies, a leading provider of emergency lifesaving equipment, training and supplies to the food industry. Located in Chicago,

IL since 1972, the SOS Technologies of-fers solutions focused on strengthening medical emergency response through training and technol-ogy. They provide the food industry with automated external defibrillators (AEDs), First Aid Supplies and CPR/AED/first aid training. I feel there is no greater way to show your customers

and employees how important they are to you than having an AED at your location to use in the case of a sudden cardiac arrest. And, with today’s Good Samar-itan Laws, restaurants are protected if they try sav-ing someone’s life by using an AED or CPR. To begin protecting your customers, your employees and your brand, contact Bob or David today. The life that gets saved may be yours.

Kristine Schmitz is the own-er of Kool Technologies, Inc., a firm specializing in selling and servicing refrig-erated restaurant equipment including, soft serve & slush freezers, walk-In coolers and freezers, display coolers and freezers, ice cream display cases and ice machines. Kool Technologies is the ex-clusive Stoelting Distributor for North/Central Illinois and Northern Indiana. they also sell/service Master-Bilt re-frigerated restaurant equipment as well as Manitowoc Ice Machines, and services several types of refriger-ated restaurant equipment. They distribute Stoelting’s Equipment through a network of over 70 Reputable Dealers. The profits from selling soft service ice cream and yogurt, frozen beverages, gelato and ice cream are excellent, so why not invest into a Stoelting freezer to enhance your bottom line? All of the Kool Technolo-gies employees are service oriented, smart and eager to serve.

Jorge Garces is the founder and owner of Addison, IL based Emerald House Cof-fee Roastery, a small roaster of premium quality coffees for res-taurants, coffee shops and retailers. Jorge is very passionate about the coffee he roasts. In

fact, he supervises the roasting of every batch, creates custom blends for his customers and even roasts to order. Many local restaurants have found savings and improved quality by working with Emerald House Cof-fee Roastery. With prices of all commodities increas-ing, make sure you get the best value for your dollar. And, when it comes to serving better coffee, taste and compare Jorge’s blends. You can see his ad on page 6 of this issue.

Rick Breeden and William Martinelli are with Natalie’s Orchid Island juice Compa-ny, a firm pro-viding freshly s q u e e z e d

juices to foodservice buyers through distributors. To ensure freshness, they squeeze their juice to order everyday. Their squeezed fresh Florida citrus juices are gourmet pasteurized for the absolute minimum amount of time, at the absolute minimum tempera-ture, to retain the quality and nutrition that consumers know and love. They give you an orange juice that is truly only oranges in a bottle. If you are tired of offer-ing frozen juice and want to improve your quality, ask your distributor about Natalie’s line of juices. Rick and William are pictured with their Chicago market food broker, Steve Lamick.

Scott J. Stastny is with Schmacon, A NEW all beef ba-con now avaialble in foodser-vice and retail. Schmacon™’s flavor is bold and unexpected. Maybe because it was invented by a deli owner who is passion-ate about flavor and quality. The product has won numer-ous awards and is intriguing to consumers. If you are looking for a delicious pork bacon al-ternative, ask your distributor about Schmacon.

Cary Miller Presents People Selling the Industry

Page 40 Food Industry News® September 2014

To contact any of these businesses, call Cary Miller at 847-699-3300 or at cary@

foodindustrynews.com

Chicago Culinary Museum and Chefs Hall of Fame To Honor Izard, Gand, Kornick, Stefani and Levy

The Chicago Culinary Museum and Chefs Hall of Fame is pleased to announce their ninth annual event featuring the induc-tion of Chef Stephanie Izard for Chef of the Year, Chef Gale Gand for Pastry Chef of the Year, Chef Michael Kornick for Legendary Chef, Phil Stefani as Industry Leader, and Larry Levy as Industry Legend into the Chefs Hall of Fame for 2014.

These five culinary innovators, all steeped in Chicago’s epicurean past, present and future, will be formally inducted at an event open to the public which will serve as a gala fundraiser for the Chicago Culinary Museum. The 2014 Chefs Hall of Fame event will take place from 5:00pm to 9:30pm on Thursday, October 16, 2014 at Castle located at 632 North Dearborn in Chicago, Illinois.

This event will not only honor the inductees, but it will also promote and celebrate Chicago’s culinary preeminence and raise funds for the Chicago Culinary Museum. The evening will feature an open bar, wandering feast prepared by top local restaurants and past chef inductees, silent auction, raffle, and awards presentation. Tickets are now on sale. Discounted presale tickets of $99 per per-son may be purchased through August 31, 2014. On September 1, tickets will be $125 per person and $149 at the door, if available. Tickets may be purchased at www.brownpapertickets.com, key-words: Chefs Hall of Fame.

Previous inductees into the Chefs Hall of Fame include the late Chef Charlie Trotter in 2006, Chef Jimmy Bannos in 2007, Chef Rick Bayless in 2008, Chef Carrie Nahabedian in 2009, Chef Art Smith in 2010, Chef Priscilla Satkoff in 2011, Chef Graham Elliot in 2012 with Chef Jacquy Pfeiffer, and in 2013 Chef Paul Kahan,

When: Thursday, October 16, 2014, 5:00PM to 9:30PMWhere: Castle, 632 North Dearborn, Chicago, ILWhy: Benefitting the Chicago Culinary Museum Tickets: http://www.brownpapertickets.org/event/616718

sept 33-40.indd 40 8/6/14 4:34 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 ..................... Page 36 ..630-954-1244

ASSOCIATIONS

Illinois Restaurant Association ....... Page 27 ..312-787-4000

ATM MACHINES

Meirtran ATM .................................. Page 21 ..800-382-5737

ATTORNEYS

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

AUCTIONEERS

Bob King Auctions .......................... Page 10 ..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 32 ..847-234-0023

Gonnella Baking Co ....................... Page 12 ..312-733-2020

IL Mulino di Valenzano Bakery ....... Page 32 ..773-934-1625

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

BAKERY-PRODUCTS

Instantwhip Chicago ....................... Page 29 ..800-933-2500

BANKING

Ridgestone Bank ............................ Page 03 ..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 28 ..773-378-8400

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

BAR SUPPLIES

Ramar Supply Co ........................... Page 24 ..708-233-0808

BATCH FREEZERS

Kool Technologies ...........................................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 12 ..312-733-2020

IL Mulino di Valenzano Bakery ....... Page 32 ..773-934-1625

BUTTER-CLARIFIED

Danish Maid Butter Co ................... Page 06 ..773-731-8787

BUTTER-PREPORTIONED-WHIPPED

Danish Maid Butter Co ................... Page 06 ..773-731-8787

CABLE TV-SALES & INSTALLATION

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

CARPET, RUG & UPHOLSTERY CLEANING

Sexton Complete Care ................... Page 19 ..847-827-1188

CASH & CARRY-WHOLESALE

GFS Marketplace ............................................800-968-6525

CASH ADVANCES

Ignite Payments R Us .....................................847-845-6667

CASH REGISTERS & SUPPLIES

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

CATERING-VEHICLES

DCI Central .................................... Page 22 ..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 09 ..773-736-3417

CHEMICALS

Lee’s Chemical Solutions ............... Page 23 ..844-550-5337

CHICKEN TENDERS

Love Me Tenders ............................................773-502-8000

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 20 ..847-709-2600

COCKTAIL BLENDERS

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

COFFEE & TEA

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

COFFEE HOUSE PRODUCTS


COFFEE ROASTERS

Emerald House Coffee Roastery ... Page 06 ..630-506-2540

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 ......................................800-767-5352

CONSULTING & DESIGN

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

COOLERS & FREEZERS

Fogel Factory Direct/UFFB ............ Page 11 ...847-616-0711

CORNED BEEF-FRESH

Papa Charlie’s ................................ Page 18 .877-522-PAPA

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

CORPORATE GIFTS

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

CREDIT CARD PROCESSOR


DAIRY-PRODUCTS


DELIVERY SERVICE

Chicago Messenger Service .......... Page 04 ..312-666-6800

DELIVERY-VEHICLES

DCI Central .................................... Page 22 ..800-468-7478

DESSERTS

Algelato Chicago ............................ Page 25 ..847-455-5355

Eli’s Cheesecakes .......................... Page 09 ..773-736-3417


DIRECTV

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


DISHWASHER-LEASING & RENTAL


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

DISPOSABLES

Quill.com ........................................ Page 19 ..847-876-4115

DISTRIBUTOR SALES REPS

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

DUCT CLEANING

Airways Systems .............................................630-595-4242

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


ELECTRICAL REPAIR & MAINTENANCE

Mackay Heating & Mechanical ....... Page 14 ..847-381-0448

EMPLOYEE BENEFITS PROVIDERS

Benefi tMall ..................................... Page 11 ...469-791-3409

ETHNIC FOODS


FANS-VENTILATING & EXHAUST

AWR Welding ................................. Page 26 ..773-491-5353

FAST FOOD ITEMS

ILTaco ..............................................................312-421-3000

FAUCETS

Faucet Shoppe The ....................... Page 23 ..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 28 ..847-228-7070

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

US Foods ....................................... Page 47 ..800-942-9470

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

Christ Panos Foods ........................................630-735-3200

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

FOOD EQUIPMENT

Bob King Auctions .......................... Page 10 ..847-458-0500


FOOD PHOTOGRAPHY

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

FOOD PROCESSING EQUIP SALES & SERVICE

LPS Corp ....................................... Page 28 ..847-451-2222

FOOD PRODUCTS

Lily From The Village Baked Goods . Page 15 ....800-498-2248

Soupbase.com ............................... Page 16 ..216-381-9916


GFS Marketplace ............................................800-968-6525

ILTaco ..............................................................312-421-3000

Taft Foodmasters ............................................212-644-1974

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 32 ..815-712-7707

March Quality Used & New Equip .. Page 13 ..800-210-5895

Thunderbird Food Machinery ......... Page 16 ..866-451-1668

Zepole Restaurant Supply ............. Page 08 ..630-783-1239

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

FOODSERVICE EQUIPMENT-REPAIR


CSI - Coker Service Inc ..................................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

sept 41-48.indd 41 8/11/14 10:21 AM


FOODSERVICE-EQUIPMENT PARTS



FOODSERVICE-SUPPLIES


GFS Marketplace ............................................800-968-6525

FREEZERS-ALL TYPES

Custom Cooler & Freezer .............. Page 06 ..630-879-3131

FROZEN FOODS


FRYERS


GASKET REPLACEMENT SERVICE

Hands on Gaskets & Hardware ......................708-641-7007

Just Gaskets And Hardware ...........................708-758-1289

GELATO


Palazzolo’s Gourmet Ice Cream .... Page 20 ..269-561-2000

GELATO EQUIPMENT & SUPPLIES


GIARDINERA

E Formella & Sons ......................... Page 31 ..877-598-0909

V Formusa Company ......................................312-421-0485

GLYCOL REFRIGERATION SYSTEM & REPAIR


GOURMET-FOOD PRODUCTS

Chicago Importing Company ..........................800-828-7983

GREASE REMOVAL SERVICE

American BioFuels Corp .................................630-631-5714

Hopkins Grease Company ..............................877-404-7327

Kaluzny Bros Inc .............................................815-744-1453

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

GREASE TRAP PUMPING SERVICE

Tierra Environmental ...................... Page 21 ..888-551-1998

American BioFuels Corp .................................630-631-5714

Hopkins Grease Company ..............................877-404-7327

Kaluzny Bros Inc .............................................815-744-1453

GREASE TRAPS SERVICE & CONSULTING


GREASE-EXHAUST CLEANING

Airways Systems .............................................630-595-4242

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

Enviromatic Corporation of America .................. 847-729-8000


GREEK FOOD PRODUCTS

Olympia Foods ................................................773-735-2250

GYROS


Olympia Foods ................................................773-735-2250


HAMBURGER PATTY MANUFACTURER


HEATING & AIR CONDITIONER SERVICE & REP


Mechanical 24 .................................................847-987-9738

HOOD & DUCT SYSTEMS

AWR Welding ................................. Page 26 ..773-491-5353

HOOD & EXHAUST-CLEANING

Airways Systems .............................................630-595-4242

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

Enviromatic Corporation of America ..................... 847-729-8000


HOOD & EXHAUST-SYSTEMS

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

HOOD SYSTEMS-FIRE

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

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

HOT DOGS

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

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

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

ICE CREAM


Chocolate Shoppe Ice Cream ........ Page 27 ..608-221-8640

Homer’s Gourmet Ice Cream ......... Page 15 ..847-251-0477


Palazzolo’s Gourmet Ice Cream .... Page 20 ..269-561-2000

ICE CREAM-EQUIPMENT & SUPPLY


ICE MACHINES

Manitowoc Foodservice ................. Page 48 ...727-569-1111

ICE MACHINES SALES & LEASING

LPS Corp ....................................... Page 28 ..847-451-2222

ICE MACHINES-SALES-RENTAL OR LEASING

Empire Cooler Service ................... Page 35 ..312-733-3900

ICE-MAKING EQUIPMENT/REPAIR & SERVICE


ICE-SCULPTURE

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

INSURANCE

Heil & Kay Insurance Agency ......... Page 26 ..847-259-1421

Jos Cacciatore & Company ........... Page 14 ..312-264-6022

Northern Illinois Insurance ............. Page 05 ..815-226-9353

Society Insurance .......................... Page 02 ..888-576-2438

Caro Insurance Services .................................708-745-5031

Clermont Specialty Managers .........................800-504-7012

Concklin Insurance Agency .............................630-268-1600

ISU Northwest Insurance Services .................888-366-3467

The Horton Group ...........................................312-917-8610

INSURANCE SERVICES


Clermont Specialty Managers .........................800-504-7012

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

INTERIOR DECORATORS & DESIGNERS


ITALIAN BEEF



Serrelli’s Foods .............................. Page 02 877-385-BEEF

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

ITALIAN FOOD SPECIALTIES


ITALIAN SAUSAGE




JANITOR-SUPPLIES


JAPANESE-FOOD PRODUCTS


JUICERS-FRUIT & VEGETABLES

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

KITCHEN-DESIGNERS


KITCHEN-EXHAUST SYSTEMS/CLEANING

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

Enviromatic Corporation of America ..................... 847-729-8000


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


LIQUOR-WHOLESALE

Peerless Liquors .............................................773-378-3908

LOGISTICS COMPANIES

Perishable Distribution Solutions ....................888-491-1641

MEAT PROCESSING EQUIP SALES & SERVICE

LPS Corp ....................................... Page 28 ..847-451-2222

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

MEAT-SMOKED

Nueske Applewood Smoked Meats ................800-382-2266

MEAT-WHOLESALE


Meats By Linz ................................ Page 23 ..708-862-0830

Russo Meat & Pizza Supply ........... Page 04 ..708-385-0500


Buedel Fine Meats & Provisions .....................708-496-3500

MEDICAL SUPPLIES

Affi rmed Medical Service ................................847-322-9185

MENUS-CUSTOM PRINTED


MILK


MURALS-INTERIOR CUSTOM

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

MYSTERY SHOPPING/HOSPITALITY SECURITY

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

NACHO-EQUIPMENT & SUPPLIES


NAME-PLATES & TAGS


OFFICE SUPPLIES

Quill.com ........................................ Page 19 ..847-876-4115

OIL & SHORTENING

Columbus Vegetable Oils ............... Page 07 ..773-265-6500

OILS & FATS-COOKING


OILS & VINEGAR

Pastorelli Foods ................................. Page 03 ..800-SOS-AUCY

OILS-COOKING/BULK

Columbus Vegetable Oils................... Page 07 ..... 773-265-6500

OLIVE OILS

Columbus Vegetable Oils................... Page 07 ..... 773-265-6500

ORGANIC FOODS

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


OUTDOOR FURNITURE


OVEN REPAIR & MAINTENANCE


OVENS-SALES & SERVICE


PAINTING & HANDYMAN SERVICES

Schubert Painting ............................................847-606-9660

PANCAKE-BATTER & MIX

Lily From The Village Baked Goods.........................Page 15

800-498-2248


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

PAPER-PRODUCTS


PARTY-FAVORS & SUPPLIES


PASTA-FRESH AND FROZEN

Pastafresh Home Made Pasta ........................773-745-5888

PASTRIES-WHOLESALE


PATIO HEATERS

TNG Industries ............................... Page 06 ..708-449-1100

PATTY MACHINES/FOOD FORMERS

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

PAYROLL COMPANIES

Benefi tMall ..................................... Page 11 ...469-791-3409

PAYROLL SERVICE

Payville Usa The Hero’s of Payroll . Page 21 ..630-366-2600

PEST CONTROL/PEST ELIMINATION

Mc Cloud Services ..........................................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


sept 41-48.indd 42 8/11/14 10:21 AM


PIZZA-FROZEN

ILTaco ..............................................................312-421-3000

PLAQUES


PLUMBING SUPPLIES

Faucet Shoppe The ....................... Page 23 ..773-478-3890

POINT OF SALE SUPPLIES

Western Business Systems ........... Page 02 ..773-878-7200


POINT OF SALE SYSTEMS

Resource Point of Sale .................. Page 12 ..773-252-5500

Western Business Systems ........... Page 02 ..773-878-7200

HotSauce Technologies ..................................312-623-6007


LCSI, Inc .........................................................847-836-0194

Merchants Solutions .......................................708-449-6650

Retail Control Solutions ..................................630-521-9900


SilverWare POS ..............................................888-510-5102

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

POPCORN-EQUIPMENT & SUPPLIES


PRESSURE WASHING



PRINTING-CUSTOM ITEMS


PRIVATE LABEL FOOD MANUFACTURERS


T F Processors ............................... Page 20 ..847-709-2600

PRODUCE DISTRIBUTORS

Premier Produce .............................................847-678-0780

PUBLISHING


RE-UPHOLSTERY


REFRIGERATION EQUIP SERVICE & REPAIR


Accu-Tech .......................................................847-658-8440


Mechanical 24 .................................................847-987-9738

REFRIGERATION UNITS


REFRIGERATION-EQUIP/COMMERCIAL



RENDERER-RECYCLING


REPAIRS-ALL TYPES

Blue Line Store Repair ....................................708-652-3355

RESTAURANT EQUIPMENT

Manitowoc Foodservice ................. Page 48 ...727-569-1111


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

RESTAURANT EQUIPMENT & SUPPLIES

C & R Restaurant Service .............. Page 25 ..312-850-1818


Olympic Store Fixtures ................... Page 22 ..773-585-3755 Quill.com ........................................ Page 19 ..847-876-4115 Ramar Supply Co ........................... Page 24 ..708-233-0808 Zepole Restaurant Supply ............. Page 08 ..630-783-1239 Berkel Midwest ................................................800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical ....... Page 14 ..847-381-0448 Accu-Tech .......................................................847-658-8440 Berkel Midwest ................................................800-921-9151 CSI - Coker Service Inc ..................................888-908-5600 Cobblestone Ovens ........................................847-635-0172 Hobart Corporation .........................................847-631-0070 Mechanical 24 .................................................847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions .......................... Page 10 ..847-458-0500 March Quality Used & New Equip .. Page 13 ..800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives .....................708-361-1150 Kudan Group Inc .............................................312-575-0480 Nick Dibrizzi/Coldwell Banker .........................708-562-9328 Pontarelli & Company .....................................847-778-3571 Porter House Properties .................................847-942-2291 RESTAURANT-DESIGNERS A D E Foodservice Equipment ........................630-628-0811 Losurdo Inc .....................................................630-833-2828 Sarfatty Associates .........................................847-920-1100 RESTAURANT-EQUIPMENT MANUFACTURING Emberglo ........................................ Page 30 ..773-604-8700 RESTAURANTS La Scarola Restaurant ....................................312-243-1740 Pita Inn Restaurants .......................................847-677-0211 SALAD-DRESSINGS & OILS Columbus Vegetable Oils ............... Page 07 ..773-265-6500 Tec Foods Inc ................................. Page 04 ..773-638-5310 SANITATION TRAINING Illinois Restaurant Association ....... Page 27 ..312-787-4000 SATELLITE TV SYSTEMS Prime Time Sports ..........................................847-637-3500 SAUSAGE Anichini Brothers .............................................312-644-8004 Crawford Sausage ..........................................773-277-3095 Red Hot Chicago .............................................800-249-5226 Vienna Beef ....................................................773-278-7800 SAUSAGE MAKING EQUIP SALES & SERVICE LPS Corp ....................................... Page 28 ..847-451-2222 SBA LOANS Ridgestone Bank ............................ Page 03 ..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 21 ..888-551-1998 SHEET METAL FABRICATION C & R Restaurant Service .............. Page 25 ..312-850-1818 SHIPPING SERVICES Perishable Distribution Solutions ....................888-491-1641

SHORTENING


SIGNAGE-INDOOR & OUTDOOR

American Graphics ........................ Page 26 ..888-774-6270

SIGNS


SILVERWARE & DINNERWARE


SLICERS-SALES & SERVICE

LPS Corp ....................................... Page 28 ..847-451-2222

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

Maestranzi Brothers ........................................708-867-7323

SMOOTHIE MACHINES

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

SOAPS & DETERGENTS


SOCIAL MEDIA SERVICES

Stick Out Social .............................. Page 24 ..312-655-9999

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES


Taylor Freezers and Equipment ......................888-942-0777

SOUP BASES

Soupbase.com ............................... Page 16 ..216-381-9916

SOUPS

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

SPICE BLENDS

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

STAINLESS STEEL EQUIPMENT & REPAIR

C & R Restaurant Service .............. Page 25 ..312-850-1818

STEAM CLEANING



STORE REPAIRS

Blue Line Store Repair ....................................708-652-3355

SUPERMARKET & DELI EQUIPMENT

Leach Food Equipment Dist ........... Page 32 ..815-712-7707

SUPERMARKET EQUIP SALES & SERVICE

LPS Corp ....................................... Page 28 ..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


SYRUP-SUGAR FREE


T-SHIRTS-CUSTOM PRINTED

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

TABLES-ALL TYPES




TAMALES Supreme Frozen Products ..............................773-622-3777 TEA-ORGANIC WHITE Dewdrop Tea ...................................................630-335-7806

TOFU PRODUCTS-ALL TYPES

Phoenix Tofu ...................................................773-784-2503

TOMATO PRODUCTS


TRADE PUBLICATIONS


TRADE SHOWS & EVENTS

Illinois Food Retailers Association . Page 39 ..800-624-6712

TRUCK GRAPHICS

American Graphics ........................ Page 26 ..888-774-6270

TRUCK-REFRIGERATED

DCI Central .................................... Page 22 ..800-468-7478

TRUCK-SALES & SERVICE

DCI Central .................................... Page 22 ..800-468-7478

TRUCK-SALES NEW & USED

D & S Truck Center ........................ Page 30 ..708-352-5551

TURKEY BURGERS

Love Me Tenders ............................................773-502-8000

TV SALES, SERVICE & INSTALLATION

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


UNIFORMS-ALL TYPES

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

UPHOLSTERERS

Vinyl Pro Company ........................ Page 04 ..708-505-2001

UPHOLSTERY CLEANING


VALET PARKING SERVICES

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

VEGETARIAN FOODS


VENTILATING-SYTEMS CLEANING

Airways Systems .............................................630-595-4242

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


WALK-IN COOLER REPAIR & MAINTENANCE


WALK-IN COOLERS AND FREEZERS


WAREWASHING PROGRAMS


WEBSITE DESIGN

Americaneagle.com ........................................847-699-0300

WELDING & FABRICATING

KOP Ind. Welding & Fabrication .... Page 18 ..630-930-9516

WHIPPED CREAM


WOOD FLOOR CLEANING & INSTALLATION


WORKERS COMP INSURANCE


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

YOGURT & SOFT SERVE EQUIPMENT


sept 41-48.indd 43 8/11/14 10:21 AM


MEMBER: CRBAMEMBER: CRBA

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

Lakeview - 2834 N. Southport Ave. - Bentley Tavern Fully-furnished, newly remodeled bar/restaurant in a corner location. Includes a sidewalk patio for 50. Open floor plan with kitchen in the full basement and ample room for storage. Size: 1,200 SF (1st Floor) 1,800 SF (Basement) Price: $149,500 (Business) Agent: Scott

Printer’s Row - Confidential #659Established business for over 70 years at a super corner. 240+ Occupancy with Outdoor Patio & Tavern License. Several Special Event rooms for private parties. Size: 4,800 SF Divisible to 2,400 SF Price: $274,900 (Business) Agent: Jarrett

Lincoln Square & Roscoe VillageTwo locally-owned sandwich shops for sale on busy avenues. The restaurants offer lunch and dinner. All FF&E is included in asking price. Size: Contact Agent Price: $199K (Business Sale - Two Locations) Agent: Jerrod

Lincoln Square & Roscoe VillageTwo locally-owned sandwich shops for sale on busy avenues. The restaurants offer lunch and dinner. All FF&E is included in asking price. Size: Contact Agent Price: $199K (Business Sale - Two Locations) Agent: Jerrod

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: $2,100,000 (Real Estate) Agent: Jerrod

Evanston - 607 Howard St. - Delice BakeryTurn-key opportunity close to Howard Red Line. Modern, fully built-out kitchen Updated electrical & gas. Many new businesses in the area.Size: 2,100 SF Price: $139K (Business) Rental Rate: $1,400/Mo. (Net) Agent: Rick

Reduced

Price!

River West - 833 W. Chicago Ave. - Thalia SpiceOutstanding multi-level restaurant with additional outdoor seasonal seating . Features a private dining area. Incidental Liquor, Outdoor Patio. Signage on busy Chicago Ave. Size: 2,600 SF Price: $247K (Business) Current Base Rent: $5,000 Agent: Jarrett

River North - Confidential #364 Newly renovated 2-story restaurant. Features a large bar on the 1st floor, a newer bar on the 2nd floor w/ additional seating and a full finished basement with a 2nd hood for prep.Size: 2,250 SF (1st) 2,250 SF (2nd) + Basement Price: $345K (Business) Agent: Scott

FEATURED LISTINGS

Logan Square - 2412 N. Milwaukee Ave. - Two-Way LoungeTrue dive bar on Milwaukee Ave & Fullerton. Includes full basement for storage. Corporately held Tavern License. Business in operation for over 45 years.Size: 1,280 SF + Basement Price: $274,900 (Business Sale) Agent: Jarrett

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: TBD Rental Rate: $33/SF (Net) Agent: Jerrod

Wilmette - Confidential #660American Bistro in the heart of Wilmette with outdoor seasonal patio seating available. Menu features organic food with extensive wine list and several imported craft beers.Size: 1,800 SF Price: $199,900 (Business) Rental Rate: $4,150/Mo. (Gross) Agent: Jarrett

Wilmette - Confidential #660American Bistro in the heart of Wilmette with outdoor seasonal patio seating available. Menu features organic food with extensive wine list and several imported craft beers.Size: 1,800 SF Price: $199,900 (Business) Rental Rate: $4,150/Mo. (Gross) Agent: Jarrett

Ukrainian Village - 2500 W Chicago Ave.Bank-owned, two-story sale/lease opportunity. Includes new, fully built-out restaurant with mechanicals, plumbing and equipment in place. Size: 17,000 SF (Bldg.) Price: $124K (Restaurant) $1,299,000 (RE + Rest.) Agent: Jarrett

Ukrainian Village - 2500 W Chicago Ave.Bank-owned, two-story sale/lease opportunity. Includes new, fully built-out restaurant with mechanicals, plumbing and equipment in place. Size: 17,000 SF (Bldg.) Price: $124K (Restaurant) $1,299,000 (RE + Rest.) Agent: Jarrett

Lincoln Park - 2273 N. Lincoln Ave. - Fat SandwichBlack iron hood allows for a variety of cooking concepts. Near DePaul University and Oz Park. Many new updates made to the establishment. Strong foot traffic & demographics. Size: ~680 SF Price: $84,900 (Business) Rental Rate: $2,608/Mo. (Net) Agent: Jarrett

PONTARELLI ASSOCIATESReal Estate Services

Restaurant Brokerage DivisionVince Ferraro

THIS IS IT!!Freestanding 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!!

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

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

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

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

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

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

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

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

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

ELSTON & FOSTERStoplight corner. Parking lot.

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

Turn Key @ $25K

TAVERNNorthwest suburban tavern with 2am liquor license!

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

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

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

RESTAURANT/BARFamous Forest Park pub.

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

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

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

Total package w/ RE @ $595K

***JUST LISTED**** BISTRO: North Shore! Famous! Very profi table.

* ETHNIC: Far NW Suburb. Indian Cuisine. EZ conversion.*SPECIALTY: NW Suburb. Crépes. Short hours.

***CALL FOR DETAILS***

MORE LISTINGS AVAILABLE–CALL!SELLING? ALWAYS CONFIDENTIAL!

[email protected] 847/778-3571

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MEMBER: CRBA

24 HOUR VOICEMAILEmail—[email protected]

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

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

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 $450,000; Real 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

HOT!! HIGH END DOWNTOWN SUBURB BY TRAIN STATIONTurn key fully equipped English Pub/Gastro Pub. 4,200 SF, large sit down bar with warmth of the fi replace. Cozy interior exposed brick & lots of English trinkets. Seats 180 plus outdoor patio with bar and fi replace, seats 70. Plus second 2,100 SF offi ce of $4,000 rental, income every monthSelling Real Estate & Business or Business

REALPOUL REALTY“Commerce With Morality™”

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

Peter J. Poulopoulos, MBA

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

BREAKFAST - Lunch only - Asking $119,006 Days Only; Excellent On-going Business; A Great Deal.

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

FAST FOOD - 4 Outstanding Deals - Asking from $69,000 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

RESTAURANTS AMERICAN 5 Super Locations - Asking from $170,000 to $2,250,000

With Property - Well Known - Unbelievable OpportunitiesRESTAURANT GREEK

Greek Town - 3-Story with Land Across it - A Very Great Deal!RESTAURANT ITALIAN

With Property - Profi table - Well KnownSPORT BARS - 4 Fantastic Locations - Asking from $995,000 to $2,100,00

Popular Destinations - With Property - From almost 1 to 3.5 Acres

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

GREAT BUSINESS OPPORTUNITIES, ETC.

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

ness, 3) FREE FARMERSTM insurance quote

PEORIA HEIGHTS4606 N. Prospect

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

For More Information Contact:

Justin Ferrill 309-642-1009

[email protected]

HONIG-BELL

www.cbchonigbell.com

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FIN ad 4606 N Prospect.ai 8/8/2014 10:05:27 AM

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

Your Classifi ed Ad Gets Seen!Since 1982, we reach quali� ed buyers and businesses.

Have a job opening? Have equipment to sell?Post them HERE! All major credit cards accepted.

847-699-3300 Ask for Paula or Terry.

sept 41-48.indd 45 8/11/14 12:34 PM


MEMBER: CRBA

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 $300K.

Thinking of Buying or Selling?Call John Moauro!

Ambassador9999 West 143rd StreetOrland Park, IL 60462

Broker/AppraiserAlways Confi dential

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

Web: www.johngmoauro.com

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

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.

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. Upper $600K’s

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! Asking $469K

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

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

SOLDFAMILY DINER

SOLDFAMILY DINERLong-time established. Seats 80.

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

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

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

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

For More Information Contact:

Justin Ferrill 309-642-1009

[email protected]

HONIG-BELL

www.cbchonigbell.com

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FIN ad 4749 Sterling.ai 8/8/2014 10:25:06 AM

FOR RENT OR LEASERETAIL OR OFFICE

YOUR OWN CONCEPT!Southwest Suburbs, Palos area.

4,000 sq. ft. dining room, bar and banquet room.

Fully furnished with large kitchen. Well maintained! Fixtures and

equipment included. POS system, liquor license, turn-key!

Self parking, near busy throughway.Ready for immediate occupation!

FOR MORE INFO, PLEASE CALL ME! 708-267-1888

FREEFULLY-EQUIPPED RESTAURANT

4S. 40 Route 59 - Naperville, ILFREE furniture, fi xtures, equipment

8,000 SF to 11,000 SF AvailableLow rent at $6.81/SF

Formerly Omega Restaurant & BanquetsBrokers Welcome - $10,000 Commission

630-585-0004

PORTER HOUSE PROPERTIES“a cut above”

That Pasta Place, 4800 N. CentralGrayslake - Real Est. & Bus. $205,000! - Under Contract

---------------------Pitabelly, Lincolnwood - Under Contract

---------------------Wilmette Chop House - Under Contractwww.PorterHouseProperties.comInfo@PorterHouseProperties.com

Dan Porter (847) 942-2291

HOT DOG STAND WAUCONDA

$129,900FREE STANDING, DRIVE THRU,

AMPLE PARKINGSEATS 40+ INDOOR AND OUTDOORRTS 176/12 BUSTLING LAKEFRONT/

MAIN STREET AREALONG LOW RENT LEASE

CALL JERRY 847-366-2204

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

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

Mediterranean Restaurant – Far West Sub• Sales $200k• Rent 2,990• Asking $99k

Pizzeria and Bar – NW Sub• Rent $4,834• Sales approx. 7k per week• Asking $129,900

Yogurt Franchises• Red Mango SW Subs $149k• Yogen Fruz Downtown $150k• Menchie’s – Far North Subs $100k

Beef and Hotdog place with Bar• $300K Sales• Rent $2,850• Asking $125k

Neighborhood Bar and Grill – Lincoln Square area

• Sales $240k/yr • Rent $1900• Asking $99k

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

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

Hot Dog, Beef and Gyros – NW Subs • Rent $2,100 • Sales $15k/month • Asking $79k

Charley’s Grilled Subs – NW Sub Mall• Sales $8k /week• Rent $6,360• Asking $229k

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

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

DELI FOR SALE, ITASCA Busy Deli in Lg Offi ce Tower. Est. 20 yrs. M-F 8-3 + Catering.

$99K + Fran Fee. Partial Owner Fin. Avail., Rest. Experience Req’d.630-279-9809

[email protected]

Sports Bar & Grillin Carol Stream

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

new owner - health issues.Asking $130,000630-267-6694

sept 41-48.indd 46 8/11/14 10:21 AM

sept 41-48.indd 47 8/11/14 12:06 PM

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food industry news september 2014 web edition

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