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INDUSTRY FOUNDED 1982

Your Local Foodservice Industry Buying Source FEBRUARY 2014

PUBLISHER’S INSIGHT: PROMOTIONS THAT WORK ..... 4

DINER X ........................................................ 9

TRAVEL: WISCONSIN ........................................15PEOPLE SELLING THE INDUSTRY ..........................19AROUND CHICAGO: BARBAKOA ............................24CHEF PROFILE: NORMAN HARGROVE .....................24

CHEF PROFILE: GUILLERMO TELLEZ .......................37

LOCAL NEWS .................................................39DIRECTORY/CLASSIFIEDS ...............................41-47

FOOD INDUSTRY NEWS FEBRUARY 2014

CELEBRATING

32YEARS

When the going gets tough, the boss jumps on board: On January 6th, the windchill hit a business-staggering -47 degrees, offi cially the coldest day of the year. FIN’s Cary Miller was waiting to meet a client at Golden Nugget Restaurant in Chicago, and ran into Dan Gilroy, President of US foods, who was helping his driver deliver orders. “I asked Dan if he did this often, he commented that some of his people were struggling to make it to work, so he jumped on a truck and helped his driver so that their cus-tomers would be served better.” WOW! Talk about leading by example!

There’s no shortage of Valentine’s Day happiness at Gerhard’s Elegant European Desserts, 720 N. Western Avenue, Lake Forest, IL. Established in 1994, Gerhard’s Elegant European Desserts was designed to be an experience of elegance and quality. See more about Garhard’s on page 10.

C-Stores Make Headway Into Foodservice

Almost one-third of consumers who have pur-chased prepared food at a convenience store say it prevented them from going to a restaurant, and more than a quarter say it would have been a fast-food restaurant, according to a survey from Technomic. The survey of 4,000 c-store shoppers found that 53% buy food from c-stores at least once a week and 57% go to restaurants weekly. “Due to location and speed of service, c-stores are always going to be a dining option,” said Darren Tristano, executive vice presi-dent of Technomic. “Recently, however, we’ve seen a concerted effort to improve the quality of food and service provided at these locations.” – FoodBusinessNews.net

Culinary Trends and Predictions

Beginning on page 3 of this issue, we feature what industry experts see as leading changes in foodservice.

Additionally, our HOT LIST of regional dining destinations continue with Lake County. Watch for our Chicago-area dining recommenda-tions throughout 2014.

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Nick Ekonomou



Nick Ekonomou

Food Industry News® February 2014

Food Industry News Issue 2, February 2014 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL

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

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products described herein.Copyright © 2014

Foodservice Publishing Co., Inc.

Food Industry News

Valerie Miller President and Publisher

Mark Braun Associate Publisher

Terry Minnich Editor

Cary Miller Advertising/Vice President

Paula Mueller Classifieds/Office Management

Nick Panos Corporate Counsel

––––– James Contis 1927-2013



Nick Ekonomou



Nick Ekonomou

We know we have the best beef available, and we can prove it–with DNA.

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Dining Options Forecast

ln their quest for deli-cious dining options, con-sumers may list empty-calorie processed foods as their top choices-- un-til compelling menu de-scriptions of healthier options catch their eye, according to research from Culinary Visions Panel. The forecasting firm outlines trends that will increasingly drive dining-out decisions, in-cluding a demand for choices that let custom-ers strike a balance be-tween healthy dining and indulgence. – Restaurant-Hospitality.com

Economic Forecastsl GDP Growth - Aver-

aging about 2.6% in ‘14, up from 1.7% in ‘13

l Inflation - Rising to 1.8% this year.

l Unemployment - Hovering between 7.2% and 6.9% through mid-’14

l Retail Sales Growth- Sales up 5.2% - 5.7% in ‘14 – Adapted from The Kiplinger Letter

Probiotics Growth

The probiotic market is predicted to hit glob-al sales of $23.9 billion by 2017, according to MarketsandMarkets. The largest consum-er market will be Eu-rope and Asia-Pacific, but the North Ameri-can market, which has gradually embraced probiotics, is expected to grow at a rate of 7%.

– Source: Drug Store News

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Publisher’s InsightValerie Miller

Dismal winter conditions all but shut down many of us in January. So, creativity is needed more than ever.

Want to boost tra� c this Valentine’s Day? Here are a few tips that drive in customers while building positive buzz for your operation:

1. Hold a contest. Make it easy and make it fun. With social media at everyone’s � ngertips, ask couples to post a picture or themed content to win something. A photo of a winning cou-ple at your restaurant is a positive magnet for their friends and other couples looking for a nice place to go. Nothing opens a new door like following your friends at a new destination.

2. Include the family. Valentine’s Day should always include the children, too. A son can always give his mom a � ower courtesy of your operation... with a reservation and some planning. A young daughter would love a special soft drink concoction or dessert with a valentine theme. Extending the event to include seniors and kids makes wonderful sense. Of-fering something special for the longest anniversary, oldest or youngest guests never fails.

3. Bundle the night. O� er something with something to enhance the evening: Is there a local theater or � orist who is interested in combining something for a package deal? Ask.

4. Hold a class. Design your own pizzas, learn to make pas-ta, bartend, tour the kitchen. Teach something, earn loyalty.

5. O� er some promotions for their next visit. A free ap-petiser, 1/2 o� a 2nd meal or a free drink. � is will get them back to try more of your menu.

6. Mock wedding. For anyone who ever attended “Tony and Tina’s Wedding”, there’s nothing like an Italian wedding. So stage one and guests literally become wedding guests. When Uncle Milton takes the karaoke mike and sings to you at tableside as his “favorite cousins from... where’d you say you came in from?” the laughs and fun becomes an Instagram/FourSquare moment.

7. Host a local celebrity. Every city has news anchors hungry for free PR; invite a few to dinner. Diners go to places where they see famous faces.

8. Turn o� the sports channels for the night and run hearts and warm messages on your monitors. Just as most people can’t write a card like Hallmark can, nobody can improve on a posted message that gets seen on the screens.

9. Oldies, a DJ and song dedications. You don’t have to be old enough to know the 60s to appreciate hearing Bobby Vin-ton’s BLUE VELVET, but throw in dedications during dinner and you’ll build a winning event every year.

10. A rose is a rose: Give ‘em out.

Productivity killers in your business:Stand around talking or gossip.Texting, gaming on cell phonesPoor hygene, improper wearing of uniformAttitudeCustomers see informality in your operation as being slow.

Remember this with your sta� : If you’ve got 15 minutes to lean back and relax, you might have 15 minutes less of a pay-check. You’re in charge; be fair, but be � rm in expectations.

Valerie Miller, Publisher

Thanks to your support we’ve moved to a new, larger facility to serve you even better. Our new, state of the art facility enables us to have greater flexibility and improved service, so you have a partner that works with you in every way to build your business.

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NRA’s 2013-2014 Restaurant Operations Report Overview

Food and labor are the two largest general cost categories for a typical restaurant. The cost of food and beverage is about one-third of the sales dollar, while salaries and wages account for another third.

The median total sales per full-time-equivalent employee ranged from $53,448 (in fullservice restau-rants with an average check per person under $15) to $60,606 (average check $15 to $24.99) to $65,413 (average check $25 and over). For limited-service res-taurants, median total sales per full-time equivalent employee was $68,571.

Median income before taxes for fullservice res-taurants was 4.1 percent of total sales in operations where the average check is under $15; 5 percent for restaurants with an average check of $15 to $24.99; and 4.5 percent for fullservice operations with aver-age checks of $25 and over. For the limited-service restaurants surveyed, median income before taxes was 6.3 percent.

For the full report, go to http.// www. restaurant.org/News-Research/Research/Operations-Report

Our greatest weakness lies in giving up.

The most certain way

to succeed is always to try just one more

time. — Thomas A. Edison

Combining Lives and Finances

Two people meet, fall in love, get married and im-mediately start fighting about money. That last part doesn’t have to happen, but combining finances is a tricky proposition. You can live happily ever after by following some basic finan-cial advice before and after saying “I do”:

l Commit to honesty. Discuss your debts, obliga-tions, and general spending habits as soon as you real-ize that your relationship is likely to endure. Find-ing out after moving in to-gether that one partner has $100,000 in student loans is likely to bring the “honey-moon phase” to an abrupt halt.

l Establish a system you both can live with. Start out by making some key deci-sions about how you’ll han-dle your finances. Will you have joint savings, or main-tain separate accounts? Who is responsible for making sure specific expenses are paid? Do you have a savings goal? Don’t make up a sys-tem as you go along.

l Resist the lure of cred-it. As you’re starting out, try to avoid using credit cards for anything except major necessities. Learning some fiscal discipline will help you keep expenses under control and prevent endless arguments about bills and spending habits.

l Set up an emergency fund. As soon as possible, start putting some money away for emergencies. Liv-ing paycheck to paycheck will only increase your stress and get in the way of learning to live together en-joyably.

l Cut each other some slack. Nobody in a marriage is perfect, and no system is either. Don’t get into argu-ments about trivial expens-es. Focus on the big picture: your lifetime goals and how you can achieve them.

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Bringing Gourmet to Fast Casual

Top U.S. chefs such as Rick Bayless and CIA grad-uate Bradford Kent are opening fast-casual restau-rants in order to reach the masses with high-quality, customizable fare that is also affordable. “Every chef wants to make a difference and wants people to eat well,” says Kent, who helped launch Blaze Pizza, where every pizza costs less than $8. “There’s noth-ing cooler for a chef than seeing tens of thousands of people eating their food and blogging about it. It’s way more exciting than making 30 plates per night. This is more important, and most chefs want to be a part of something like that.” – Adapted from Entrepreneur Online

NRA Ethanol MandateChallenged

The National Restaurant Association is support-ing legislation that would eliminate the federal gov-ernment’s corn ethanol mandate. A repeal of the mandate would help stabilize food prices, which has been a top business challenge for the restaurant in-dustry, the Association said. – Source: www.restaurant.org

Sparkling Wines Move Onto the Menu

Sparkling wines are making their way onto more everyday-occasion menus, finding a home next to fine dining and finger foods alike. Prosecco and Cava are both natural companions to snack foods, with Prosecco’s high sugar level matching up with both spiced courses and lighter items. – Wall Street Journal

Take & Bake and Delivery Pizza Trend

Consumers undeni-ably want convenience and, for pizza, that means either buying a pre-made pizza and baking it at home when time permits, or pick-ing up a cooked pizza en route home. The growth of the Take ‘N Bake model has been a boon for Papa Mur-phy’s, which marked its 1,400-unit opening this year and added about $30 million more in sales in 2012 compared to 2011, according to Technomic.

Noble Roman’s is also taking advantage of the growing category. Ac-cording to CEO Paul Mobley, the brand’s first standalone Take ‘N Bake franchise gener-ated an operating profit margin of 26.5 percent within the first month.

A smaller Take ‘N Bake concept, Mama Mimi’s, expanded its footprint beyond its hometown of Colum-bus, Ohio, for the first time this year, planting a flag in Cincinnati.

To fit the carryout trend, CiCi’s added a to-go option for its signa-ture buffet. After years of contracting, Pizza Hut experienced new net unit growth for the second year in a row on the back of its Del-co (delivery/carryout) model. And, a Pizza Inn franchisee announced expansion plans of the brand’s Express model.

– Adapted from PizzaMarketplace.com

Burgers are our downfall, and a great one is made from 100% turkey. The Great American Burger is one of those meals that makes any bun or black bread grateful for what’s on it. This turkey burger is served in top operations around Chicago. To see what all the fuss is about, see their ad on page 34.


Proven Rules for SuccessSuccessful businesspeople like Sam Walton

understand that success is as much a result of treating people with respect as it is of man-aging costs and inventory. Here are 10 of the key principles Walton followed, as recounted in Sam Walton: Made in America, My Story, by Sam Walton, co-authored with J. Huey (Double-day):

l Believe in what you do. If you dedicate yourself to work that you love and doing the best you can, your enthusiasm will be conta-gious.

l Treat your workers like partners. Share your profits fairly and team up with everyone in your company to perform and excel togeth-er.

l Motivate with more than money. People respond more powerfully to other incentives. Set ambitious goals, and encourage friendly competition between team members.

l Communicate everything. The more your team members know, the more they’ll be able to do for the company and the better they’ll be able to do it.

l Show your appreciation. There’s no re-placement for sincere praise, and no more cost-effective motivational tool.

l Lighten up. Don’t take yourself too seri-ously. Take some time to have fun and let oth-ers have fun along with you.

l Listen to your partners. Look for ways to encourage your employees to talk to you. You can learn everything about improving your business that you need to know from the work-ers on the front lines who deal directly with customers.

l Surprise your customers. Give them something extra to show your appreciation for their business. Listen to their complaints and correct them promptly and cheerfully. Guar-anteeing and delivering satisfaction will keep people coming back.

l Watch your expenses. You can overcome almost any setback if you’re using your money efficiently and not wasting any.

l March to your own beat. Don’t follow con-ventional wisdom.

l Live below your means. Warren Buffett, financial wizard to Presidents, was ranked by Forbes as the richest person in the world with an estimated net worth of approximately $62 billion dollars. He drives an older car and lives a frugal, comfortable lifestyle. Like many wealthy people, he knows what he has to have, and what he doesn’t. So should everyone.

McDonald’s Coffee Hits Supermarket Shelves

McDonald’s plan to launch supermarket sales of its bagged coffee next year is likely to reap ad-ditional revenue, but the main goal is to raise brand awareness and spur addi-tional restaurant sales of its McCafe beverage line, said U.S. Chief Brand and Strategy Officer Kevin Newell. The chain also plans to introduce a new customer-feedback sys-tem at its restaurants next year, as part of a push to improve the customer experience, he said. The packaged McCafe line will be sold under a partner-ship with Kraft, which worked with Starbucks un-til the coffee chain ended the deal in 2011. – Advertising Age


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Dining With

Ms. XFebruary 2014

CHOCOLATE BAR AT THE PEN

108 E. Superior CHICAGO, IL 312-337-2888. Located

in the lobby of the Peninsula Hotel. Great place for people watching.

Every Friday and Saturday from 9:00 pm to midnight, chocolates, coffee,

a full chocolate bar and chocolate martini’s are served.

DINKEL’S BAKERY 3329 N. Lincoln Ave. CHICAGO, IL 773-281-7300. I love sweet rolls, especially when they come from a bakery. My favorite here is the raspberry danish. Plus, they have chocolate fudge brownies topped with nuts that are to die for. If that’s not enough they have a nice selection of butter cookies too.

ELI’S CHEESECAKE STORE & CAFÉ 6701 W. Forest Preserve Dr. CHICAGO, IL 773-205-3800. They offer a huge selection of cheesecakes and desserts. My favorite is their strawberry cheesecake, so smooth and creamy. Send your special Valentine their own cheesecake. Eli’s ships throughout the US. Visit shop.elicheesecake.com

HOOSIER MAMA PIE 749 Chicago Ave. EVANSTON, IL 847-868-8863. Who wants pie? They have an extensive menu of pie to choose from; sweet or savory. Stop in for a slice and a cup of coffee or get a pie to go. They recommend a two day advance call in order to reserve the pie of your choice. They also have a location at 1618 ½ W. Chicago Ave. in Chicago, IL.

JOHNNY ROCKET’S 4999 Old Orchard Ctr. SKOKIE, IL 847-677-6039. This is such a fun place. I think it has a lot to offer for Valentine’s Day. Start off with an original burger, fries and wash it down with a strawberry shake. After dinner, take in a movie which is right across from the restaurant.

PORTILLO’S 2306 E. Lincoln Hwy. NEW LENOX, IL 815-485-8301. Of course when you think of Portillo’s you think of burgers, hot dogs, beef and fries. I discovered that they have the most amazing chocolate cake topped with chocolate frosting; so simple yet so delicious. This cake can be purchased whole or by the slice.

SEE’S CHOCOLATES 128 Ogden DOWNERS GROVE, IL 630-669-9158. Chocolates are always number one in my book. Choose from the made up assortments, or make your own mix. The dark chocolate covered cherries are my choice for Valentine’s Day. A pound of those will keep a girl happy!

THE FUDGE POT 1532 N. Wells CHICAGO, IL 312-943-1777. This place is outstanding! They have suckers which you can personalize, hand dipped strawberries, a large assortment of candy including white chocolate almond bark (my favorite). They offer hand dipped taffy apples and homemade fudge. Everything is so fresh.

THE LATEST CRAVE CUPCAKE SHOP 227 S. 3rd St. GENEVA, IL 630-262-8200. This place is not only known for their outstanding cupcakes but also for their English Toffee. You can pick up red velvet cupcakes, strawberry shortcake cupcakes and a cupcake called Pinkie which is a cupcake filled with pink filling and topped with pink butter cream frosting. Perfect anytime and for a Valentine’s treat. There are no rewards without risks and there is no glory without valor.


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Chicagoland Neighborhood Dining Destination

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Isaac’s & Moishe’s Deli

Jade Restaurant

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Judy’s Pizzeria

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Las Palmas Restaurant

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Lou Malnati’s Pizzeria

Love’s Yogurt Highland Park

Madame Zuzu’s Tea House

Max’s Deli & Restaurant

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Red Hots

Mee Jun Chop Suey

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Moccio’s Pizza

Moderno

New China Chop Suey

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Get Your Business Up To DateIt’s now 2014. Any references to 2013 will make

you appear out-of-date and may leave a negative im-pression that you’re not paying close attention to your business. It’s also a good time to check on a couple of important dates that you can’t afford to forget. Here’s a short list of things to note as you focus on this year.

Change the copyright date on your website to 2014. Don’t let potential customers get the impres-sion that the last time you attended to your website was years ago.

Speaking of websites, check to see if your domain name expires in 2014. To find out your website’s ex-piration date, type in your domain name at http://www.internic.net/whois.html or login to your do-main register account.

It’s a good idea to keep your domain name renew-al several years in the future and to make sure your credit card / payment information is up to date at your domain service provider. With the importance and value of your restaurant’s website, don’t risk losing it by neglecting your domain name expiration date.

Update any sales or marketing materials with 2013. Any references to a year other than 2014 will weaken your message, offer and image.

If you have a blog, now is a good time to add some-thing new so you look current and on top of the New Year.

Does your building lease expire in 2014? Now is a good time to check. More than one operator has failed to contact their landlord in advance of their lease expiration date and lost their lease to some other business well before their option periods would have expired. – RestaurantOwner.com

There’s no shortage of Val-entine’s Day happiness at Gerhard’s Elegant European Desserts, 720 N. Western Av-enue, Lake Forest, IL.

Established in 1994, Ger-hard’s Elegant European Desserts was designed to be an experience of elegance and quality. Gerhard’s uses the very best ingredients, with no artificial coloring or preservatives. Gerhard’s wants you to enjoy his qual-ity products made with his European philosophy.

“Our kitchen is enriched by all that is fresh and avail-able to us,” they said. “We combine the freshest of ingre-dients in a creative way as we hope to please the most de-

manding of gourmet palates.”Gerhard’s Caramel Feuil-

letine was voted Best Dessert by Chicago Magazine. Their Signature Dessert is Choco-late Marjolaine, made with Swiss Toblerone. Their best selling cake is Dark Choco-late Mousse. Any dessert can be personalized for an unfor-gettable, special message.

Gerhard’s strives for excel-lence and their fans, from coast-to-coast, return to ap-preciate old-world quality in presentation and luxurious desserts. Their products are made with fresh and selective raw materials, so every bite is guaranteed to impress sweet-lovers... and lovers.

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If you’re successful, you’ll have jealous little weasels trying to cut you down to their size.

Mintel announces five key US foodservice trends for 2014

The U.S. restaurant industry can expect a 5.9% increase in sales in 2014, from $438 billion in 2013, spurred by five trends to hit foodservice in the coming year, according to Mintel.

The trends, identified by Julia Gallo-Torres, category manager, U.S. foodservice reports at Mintel, predict:

1. Fast Casual Pulls Ahead—The impressive growth of the fast casual segment demonstrates consumers, who are still focused on price, are willing to pay more for foods they consider to be of better quality or healthier. A slew of new concepts focusing on customization, speed of service and convenience, have sprouted. These include higher quality burger chains; concepts more firmly focused on health and a rash of pizza restaurants that can deliver a fully-cooked, customized pizza in a matter of minutes.

2. Premium Proves Practical—Not to be left behind, full-service concepts are mimicking the winning ways of fast casual restaurants. For example, several full-service brands are testing or have launched concepts that utilize the speedier fast casual ser-vice model. This is important especially during the lunch rush, when consumers don’t have the time to wait. Other tactics include launching healthier, more flavorful menu items and employing technology to speed up the dining experience.

3. Open Book Business Practices—More than ever, foodser-vice consumers are questioning the origin of their foods and they are demanding transparency not only in ingredient sourcing, but in general business practices, including the treatment of animals and employees. Consumers are interested in patronizing restau-rants and buying brands that reflect their own values. Concepts that understand this and offer more information about their green practices or the causes they support stand to reap the rewards of increased loyalty.

4. Due Demographic Diligence—Operators have been ob-sessed with Millennials. It’s understandable, as they are the ones most likely to dine out in almost every restaurant segment. How-ever, other demographics also present growing opportunities:

Hispanics tend to dine out in larger groups and their popula-tion is increasing. Their spending power is expected to reach near-ly $1.7 trillion by 2017, meaning serving this rapidly expanding community will be key to growth.

Women visit restaurants less than men and this is likely due to their being more health- and budget-conscious. This indicates restaurants need to do more in terms of pricing, atmosphere and menu to gain momentum with this group.

Baby Boomers enjoy dining out and have more disposable in-come than other demographics, but few marketing campaigns specifically target them.

5. Technology Interface Revolution—Restaurants are increas-ingly using technology to cut service times, and to offer loyalty programs, promotions and discounts electronically. Furthermore, in-store tabletop tablets and menu boards offer nutritional and other information, while reducing order, wait and check out times. Brands are redesigning their websites to allow consumers to gain all the information they want with as few clicks as possible. This includes making their sites more attractive and useful via smart-phones, which consumers rely on more and more for staying orga-nized and gaining information. – PR Newswire

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Former Competitor Offers DiscountsWhole Foods Market in Chicago is offering discounts to Domi-

nick’s customers after the Safeway-owned chain closed its doors. Shoppers can receive $15 off a $50 purchase at Whole Foods if they present their mailed flier or Dominick’s loyalty card at check-out before Feb. 15. – Adapted from Chicago Sun Times

Wisdom of WineAccording to Bill St. John, a contributor to Tri-

bune newspapers who has been writing and teaching about wine for more than 40 years, these tips should help you with your choice and storage of wine for most any occasion.

Serving temperature— In general, white wine is served too cold and red wine is served too warm. Most white wines taste their best at 50 to 55 degrees Farenheit, slightly warmer than the average refrig-erator. Red wines taste best below 70°F, and light red wines 55° to 60°F.

At the restaurant— If it falls to you to choose the wine from a list, opt to ask for a recommendation from the wine server instead. If you have time to call ahead, consult the wine list and ask if it offers “corkage,” a fee exacted by the restaurant for wine brought in by the diner.

Saving leftovers— The easiest way to keep par-tially-filled bottles of wine from spoiling is to use smaller bottles to limit the amount of air in contact with it. Keep any leftover wine in the refrigerator, and to save a regular half-filled bottle of wine for more than a week, freeze it.

Best value— The wines with the most flavor, aro-ma and acidity may not be easy to spot for a low cost, but wines with the lowest occurrence of failure in the transaction these days come from Portugal, Spain, Chile, Argentina and southern France.

Storing wine— The best way to store wine is to keep it downstairs on its side in a cool, dark place, free of vibration. If you don’t have a “downstairs,” the bottom of a closet should do.

– Adapted from Pearls of Wine Wisdom by Bill St. John via The Chicago Tribune

Protect Your Feet at Work

About 10 percent of the 12 million or so workplace injuries in the U.S. every year are foot- and ankle-related, according to the De-partment of Labor.

If you don’t want to be left without a foot to stand on, follow these basic guidelines:

l Pick the right foot-wear. Don’t wear shoes that are thin or flimsy in a workplace filled with potential hazards.

l Stay dry. Select footwear that will keep your feet warm and dry to guard against frost-bite and other prob-lems in cold conditions and wet areas.

l Get a good fit. Buy shoes in the right size so your feet don’t slide or slip inside them. Make sure they fit com-fortably so they don’t cause blisters or dis-tract you while work-ing.

l Talk to your man-ager. Employers have a responsibility to keep their workers safe. Dis-cuss hazards with your supervisor and con-sult on the right kind of footwear. In some cases, the employer may have a legal duty to provide you with the shoes (and other safety equipment) you need.

l Practice safety at all times. Remember that you can injure your feet when you’re off the clock or just visiting a worksite. Al-ways wear the right shoes in the workplace no matter what your duties are or how little time you plan to spend there.


What you need to know about your Business Insurance for 2014

Lets’ face it, Business Insurance isn’t at the top of the “To Do” list for most in the Food Industry, unless you have experienced a claim.

Keeping on top of your Insurance Program will help your business in the event of an incident that may result in a claim.

If you are a new business, your sales and payroll have been estimated, so it is ideal to review them 4-6 months after opening. As most General Liability and Workers’ Compensation policies are audited at year end, the adjustments you make mid-year, will help you spread out payments before the end of the year, when the dreaded audit appears and a large annual premium is due in full.

If you are an existing business, reviewing your policies may bring to light discrepancies that you would not have seen, since you may be the type to continue to renew your policies, and file them away in a drawer without much thought.

“I OVERSERVICE my Clients, and am often found in their office, sifting through their insurance papers, shredding what is old and organizing what is current,” says R.W. Troxell’s Rosanne Boik.

What You Need To Watch ForYou should meet with your Agent twice a year, as things in business change regularly.

n Does your Agent call/meet with you?n Do you feel confident that your Agent has reviewed your program on an annual basis?n Have you made any changes to your business in the past year?n Are you considering consolidating or expanding your business?n Do you have any claim issues that have not yet been resolved?Another important reason why an Independent Agent

is an invaluable part of your business team is that when you have an issue, a claim, a question or a problem, they will ensure that it gets resolved as quickly as possible. They represent many insurance companies, but are not employed by any of them. They work for YOU and your business, almost like a consultant. This is an important point, as many Prospects may have their insurance coverages with a “direct writer,” such as State Farm, Farmers, Allstate, American Family. They need to understand that with an Independent Agent comes INDEPENDENT SERVICE. They liken themselves to working for YOU, and therefore, when an issue arises, they solve the problem for YOU, not what is best for the Insurance Company. Sure, the relationships they have with various Insurance Companies are very important to the Independent Agent, but the big difference here is that they do not work for them.

See R W Troxell’s ad in this issue, page 10

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States With Most Violent Crime Rates

Although violent crime has been steadily de-creasing over recent years, danger still lurks in many corners of the country. The Delaware-based news and opinion firm 24/7 Wall Street recently identified the 10 states with the highest rates of violent crime. The findings may surprise you:

State Violent crimes per 100,000 residentsTennessee 643.6Nevada 607.6Alaska 603.2New Mexico 559.1South Carolina 558.8Delaware 547.4Louisiana 496.9Florida 487.1Maryland 476.8Oklahoma 469.3

Growth Predicted for Restaurants This Year

Trends for the Beverage MarketAs consumers’ tastes evolve, BeverageDaily.com looks at trends that will

have the greatest impact next year in the beverage market. Soft drinks will still be king among those older than 30 but suffer from an abundance of competi-tion, and the future lies in moving upmarket. Tea will undergo a revolution and be reinfused. Millennials are a cynical crowd, so hype must be kept to a minimum. The key to energy drinks, caffeine, might also be the category’s downfall as manufacturers continue to tinker. Snacking is growing, and bever-age-makers can’t ignore that. – BeverageDaily.com

After several tough re-cessionary years, the U.S. restaurant industry has seen modest growth for the past few years — and assuming continued (if slow) economic improve-ment, the industry’s sec-ond-half 2013 momen-tum should continue into 2014.

While the National Restaurant Associa-

tion (NRA) has not yet released its 2014 in-dustry forecast, Min-tel estimates that 2013 restaurant/foodservice industry sales will total $438 billion, and that sales will increase by a healthy 5.9% in 2014.

The U.S. Census Bu-reau’s preliminary es-timates for food ser-vices and drinking

places through 2013’s first 11 months put sales at $504.9 billion, up 4% versus the same period in 2012. – Adapted from mediapost.com

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Gluten Free–Not a “Guarantee?”

Restaurants want to cater to patrons with celiac disease and other gluten-intoler-ant diners, but strict-er Food and Drug Ad-ministration labeling rules and the high likelihood of cross-contamination in the kitchen have many hanging back. Califor-nia Pizza Kitchen has created an elaborate preparation system to guarantee “gluten-free” options, while other chains are going with less strict “glu-ten-friendly” labels and warnings that the final product many not be completely glu-ten-free. – Wall Street Journal

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TRAVEL With Valerie MillerDESTINATION: WISCONSIN

Just hop on I90/94 from Chicago and in a couple of hours you can be taken to a winter paradise of skiing, cross country skiing, sledding, snowboarding and snowmobiling. Remember when you are outdoors it is best to be dressed in layers.

When skiing all day be sure to have on the right clothes. Get yourself a pair of ski pants, a warm ski jacket along with some ski gloves. After a few wipeouts, you will be so happy that your outfit can withstand the elements. If you don’t have your own skis, you can rent equipment. Lift tickets and passes for skiing can be purchased at the resort.n Alpine Valley Ski Resort is set in the beautiful sugar Creek Village. There are over 90 skiable acres with 20 runs, a vertical drop of 388 feet and the longest run is 3000 feet. Located in Elkhorn, Wisconsin, approximately a 2 hour drive from Chicago. Alpinevalleyresort.com

n Cascade Mountain hosts 36 runs, 4 terrain parks and 800 foot long chute for snow tubing. All you have to do is get on your tube and slide down the mountain. Located in Portage, Wisconsin, approximately a 3 hour drive from Chicago. Cascademountain.com

n Devil’s Head Ski Resort remains one of the area’s best full service resort nestled in the Baraboo Bluffs. They have 30 runs, the longest being 11/2 miles. Great for downhill skiing and snowboarding. Stay at the lodge on the property. Located in Merrimac, Wisconsin, approximately 3.5 hours from Chicago. Devilsheadresort.com

n Eagle River Snowmobile Trails is snowmobile capital of the world with good reason; Eagle River boasts some of the best snowmobiling in the world. The numerous area snowmobile clubs groom and maintain a 500 mile trail network that is known as the “Eagle River 500”. These trails wind through beautiful forests and across lakes. Approximately a 5 hour drive from Chicago. Eagleriver.com

n Wausau positions itself as the best place in Wisconsin to play in the snow. Rib Mountain State Park is home to the Granite Peak Ski area offering 74 runs, 7 new chair lifts and state of the art snowmaking. The nine mile forest is a premier cross-country

skiing facility with groomed trails including lighted trails for nighttime skiing. Sylvan Hill is home to the longest tubing hill in the state with 6 runs, 2 towlines and a comfortable chalet. Nearby you can snowshoe the Ice Age Trail and explore over 750 miles of snowmobile trails. Wausau is approximately a 3-4 drive

from Chicago. Travelwisconsin.comThere are so many options when taking a ski or winter vacation to

Wisconsin. You can plan a trip for the day, or make it longer where you would need hotel accommodations. Accommodations include bed & breakfast, campgrounds, cottages,

resort hotels and motels. For more info, go to travelwisconsin.com



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More Culinary Predictions for This YearAccording to U.S. News & World Report, here’s what some top experts predict:

n Socially responsible companies take the lead. According to a survey by ConAgra Foods, 62 per-cent of consumers “appreciate, and want to support, companies that donate to important social causes.” Brands have become more transparent, and with that comes adhering to a certain amount of social responsibility. Consumers will be drawn to those brands that deliver a consumer-friendly product, while also supporting initiatives that align with their particular beliefs and views.

n Responsible/edible food packaging. Consum-ers are becoming more educated about what’s lining the shelves at their supermarkets, including an in-creased awareness of not only what’s in the product, but also what it’s packaged in. In fact, some compa-nies have taken this a step further through the use of new technologies to create edible wrappers. Ac-cording to JWT, a global marketing and advertising agency that compiles a trend report every year, Bob’s -- a burger chain in Brazil -- now serves its burgers in packaging you can eat, while Los Angeles-based ice cream truck brand Coolhaus wraps ice cream sand-wiches in edible material. Could these new wrappers become a low-calorie, high-fiber side dish to pack-aged meals?

n Tech-savvy shoppers. Grocers recognize that online food shopping and technology-involved shop-ping is the future. Look out for more online order-ing from your local stores and even a drive-through window for easy pick up. Additionally, apps on your phone will allow consumers to “learn more about an ingredient or health claim [on a food package] by simply focusing the mobile device on the product’s label.” Fast food may become even faster through the use of an E-ZPass.

n Jet-setting around the world—at home. Inter-national flavors are going to make appearances in our own kitchens. Seasonings and spices not only jazz up a dish, but they also offer an array of health benefits.

n Snack happy. Several consumer reports this past year highlighted Americans’ 24/7 snacking hab-its, and supermarkets will make it a point to show-case healthier options loaded with health benefits. “Look for supermarkets to capitalize on the health-ier snacking trend in 2014 by replacing traditional higher-sugar, higher-fat snacks at the checkout with better-for-you on-the-go offerings,” says “Supermar-ket Guru” Phil Lempert. This goal will also jive with the FDA’s new trans-fat ban.

Continues on page 20

Coffee Prices Drop

Global coffee produc-tion is on track to rise for the fourth consecutive year, a trend that contin-ues to push down prices as supply is expected to outstrip demand by 6.04 million bags, accord-ing to the Agriculture Department. Wholesale coffee prices are down 49% from 2011, while retail prices for bagged coffee, lattes and other prepared coffee drinks have remained relatively steady, boosting margins for retailers and restau-rants. – Adapted from Bloomberg Businessweek

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Restaurant to Adjust to Meat Prices This Year

The outlook for the restaurant industry will im-prove in 2014 as real disposable income is forecast to grow, inflation will remain moderate, and unemploy-ment will continue to inch downward, according to the foodservice research firm NPD Group.

“While consumers’ mindset for cautious, controlled spending is expected to remain in place for some time, our forecast of traffic and dollar growth for 2014 shows improved performance compared to 2013,” the firm predicted. Here are some key trends to watch for:

Less beef, more chicken: The expected rise in beef prices and lower chicken prices will be reflected in menu offerings. New and different non-beef parings of foods will result in overall growth for chicken prod-ucts and a dampening of beef orders resulting from expected price increases.

Conveniently yours: Convenience stores are likely to experience traffic growth as they take advantage of consumers’ current tendency to “trade-down” from more expensive options. Food retailers offering con-venient meal solutions make up another market seg-ment projected to see continued growth, and it should capture more visits from traditional restaurants.

Ethnic flavors: Growing Hispanic and Asian popula-tions will play out on menus.

Here come the boomers: Baby boomers and seniors continue to visit restaurants at an ever-increasing rate.

I have a coupon: Expect operators to find new ways to get customers to visit their restaurants including coupons and loyalty rewards. Rotating offers and cre-ating new ways to entice consumers to visit must be a part of any operator’s marketing plan, according to NPD.

Healthy items: Watch for growing interest in access to healthy menu offerings. One place NPD sees this playing out is in customer requests for gluten-free foods, not because of required dietary restrictions, but because of the benefits of overall healthier eating.

Fine dining: NPD predicts fine dining restaurants will continue to fare well, having fully recovered from the recession and now growing.

New concepts: NPD also predicts new restaurant concepts will emerge as the industry seeks to find the next new niche – i.e. the next “fast casual.”

– Adapted from Restaurants will continue to adjust to expensive beef in 2014

by Rita Jane Gabbett on meatingplace.com

Indian is influencing a wide range of dishes, restaurants and TV cooking shows. In the UK

and South Africa—where Indian fast casual is as common as pizza—we’re seeing local favorites

taking on modern twists. This can be as simple as adding a blend of masala to marinate

venison. Meanwhile, people in the U.S. are exploring Indian flavour profiles in approachable

everyday fare such as salads and sandwiches. – Chef Steve Love, United Kingdom

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ABC Travel Guides for Kids Names Top 7 US Family Destinations for 2014

� umbs Up for Milwaukee as Cream City and the Bronze Fonz take the top spot and Mid-Atlantic destinations fea-ture prominently in ABC Travel Guides for Kids annual list.

1. Milwaukee, WI – Nicknamed Cream City because of its cream colored brick buildings, families can kayak through downtown, ride on a Harley and step back in time on the Streets of Old Milwaukee at the Public Museum. Kids will enjoy a Milwaukee Food Pizza Bus Tour and visit-ing the Palermo Pizza Factory tour. Check out Melthouse Bistro too for gourmet grilled cheese sandwiches and make sure to save room for Leon’s and Kopp’s frozen custard.

2. Washington DC – � ree years in a row on our list for our Nation’s Capital for the simple reason the city o� ers so much history, culture and free family fun. Start a new tradi-tion this year and visit the Smithsonian Museums on New Year’s Day – they are open! We love the DC Grand Hyatt.

3. Miami, FL – Adventure, art, food and culture. Start with a Grace Della food tour and then venture out of the City to attractions like Monkey Jungle and Coral Castle. Circle back to South Beach and soak in the sun and at-mosphere of fun on the beach. We only stay at � e Palms Hotel & Spa in Miami Beach.

4. Philadelphia, PA – Kids love walking through the gi-ant heart at the Franklin Institute. Take your picture next to Rocky then run to the top of the steps of the Art Museum. Visit Magic Gardens and Jim’s Steaks on South Street. We love both Kimpton properties and Le Meridien for lodging.

5. North of Boston region, MA – Visit Cape Ann, Gloucester, Rockport and Salem. Take mansion tours at Hammond Castle and Beauport and walk to the end of Bearskin Neck in Rockport. Joe’s Playland in Salisbury is old school arcade fun. We love Woodman’s for great sea-food. � e Yankee Clipper and Rockport Inn and Suites are two great lodging options.

6. Times Square, NY – Start at the Times Square Muse-um & Visitors Center and then ride the giant Ferris Wheel inside the ginormous Toys R Us. Admire the Wall of Choc-olate and learn your Color Mood at the M&M superstore. We love Ripley’s New York at Times Square. See Newsies on Broadway.

7. Baltimore, MD –Visit Inner Harbor’s National Aquarium, Science Center and Ripley Attractions. Foodie kids will love McCormick’s World of Flavors; all kids will love the Visionary Art Museum. Take a water taxi to Fells Point and then walk to Little Italy for sweet treats. � e Shot Tower, Star-Spangled Banner Flag House and African American Museum are all nearby too. � e Inner Harbor Hyatt with skywalk is the perfect spot near all the action.

ABC Travel Guides for Kids is the premier producer and publisher of all-in-one alphabet, activity and souvenir guides speci� cally designed for kids.

Trending“Stealth Health”

Some restaurant chains are work-ing to improve the quality and nu-trition of their o� erings—cutting back on sodium and preservatives, for instances—but instead of trum-peting e� orts that will help appease critics, they’re hoping diners don’t notice.

“We call it stealth health,” ex-plains a Chick-� l-A dietitian. “We didn’t necessarily want the custom-er to know we’ve tweaked their fa-vorite product.” And given the sad reputation of traditional “health food,” even health-oriented chains like Lyfe Kitchen and Seasons 52 are downplaying their unique sell-ing proposition. “We don’t sell health, we sell taste,” says a Lyfe spokesman.

Ugly ProduceIn line with one of our 10 Trends

for 2014, Proudly Imperfect, the lumpy form of an heirloom tomato or gnarled carrots at a farmers mar-ket are gaining more appeal than the prettier produce commonly seen at supermarkets. And in Eu-rope, there’s a movement afoot to reduce food waste by selling rather than discarding imperfect produce. Austrian chain Billa now sells a private-label line of “nonconform-ist” produce dubbed Wunderlinge, a made-up word that combines the terms for “anomaly” and “miracle.” German retailer Edeka has tested selling ugly produce at a discount, branded as “nobody is perfect.” U.K. magazine Delicious is en-couraging readers to buy imperfect produce and speaking out against regulations governing the appear-ance of produce sold in stores.

Vegetable Co-StarsVeggies are gaining a higher pro-

� le on restaurant menus, thanks to the broadening emphasis on farm-ers-market ingredients, consumers’ rising inclination to eat less meat, and chefs who see new opportuni-ties to get creative. From fast casual chains (Tender Greens in California, Snap Kitchen in Texas) to upscale establishments, vegetable-focused dishes are getting easier to � nd. And increasingly they’re becoming more creative, like a Smoked Coconut Club sandwich with tofu (Philadel-phia’s Memphis Taproom) or a salt-baked celery root with apple con� t (DB Bistro Moderne in New York).

–JWTIntelligence

Getting Your Name In The News� e need for publicity is essential to your business, but do you know four essential rules?1: Send out news releases 4-6 weeks before the next issue drops for monthly magazines. Blogs and websites move faster.2: Write releases in third person: “� ey” not “We.” 3: Photos, contact information and clips must be attached or easily accessed. Hard to � nd? Easy to discard.4: Have a story. Keep it short and relevant.5: Spellcheck it, with single spaces after a period, unformatted.


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Chicagoland Neighborhood

Dining DestinationHOT LIST!

Lake County, Highland Park,

HighwoodOnce Upon a Bagel

Papa Marco’s Grill & Kabob

Pastifico

Phoenicia Mediterranean Restaurant

Piero’s Pizza Highland Park

Player’s Grill

Real Urban Barbecue

Sushi Badaya

Sushi Kushi Too

Sweet Pea’s Ice Cream

Tap House Grill

The Bent Fork Bakery

The Grill

The Lodge of Antioch

Timothy O Toole’s

Tina’s Italian Bake Shop

Toadstool Pub

Vibe at 1935

Viccino’s Pizza Co

Walker Bros. Original Pancake House

Wildfire

Yummy Bowl Restaurant

Yu’s Szechwan

This month I am proud to be pictured with the Chefs and Program Coordinator from Triton

College, a locally based 2 year college offering a large selection of degrees and certificates in Hospitality Industry Administration. Chefs Jerome Drosis and Denise Smith-Gaborit head up the program. These fine individuals lead

culinary and hospitality industry administration students through the process of work-ing in all aspects of a live, fully functioning foodservice operation and retail bakery at the college. Triton established its HIA department in the 1970’s. I am a proud alumnus of this program.

Dave Shannon is the President of Buedel Fine Meats. Buedel helps their customers achieve stable food costs and predictable margins through profit-driven ideas with quality and consistency. Wet & Dry Aging, Portion Cuts, Product Development, Private Label, E-Commerce, Educa-tion and Training are the hallmarks of Buedel. The company provides hand selected fine and properly aged meats cut by master butchers: USDA Prime and Choice Beef, Gourmet Burgers, Butcher Type Pork, No.1 Special Fed Veal, Domes-tic and Imported Lamb, and Grass Fed, All Natural, Antibiotic and Hormone-free Proteins. You can fine their phone number in our directory under Meat-Wholesale.

Bernard S. Kamenear is with Petritis Group Inc.. The reason you can’t see his face is because he operates with anonymity, because his profession is observing staff to identify and uncover issues related to theft, employee behavior, waste and training opportunities. If you are interested in improving your profitability and service, contact Bernie today. He is in our Buyers Directory listed under Mystery Shopping/Hospitality & Grocery.

Jim Clemens is with The Clemens Profit Group, Manufacturers Representatives for Supplies and Equipment for the foodservice and hospitality indus-try in the Midwest. Since 1965, and now into their second genera-tion, the Clemens Profit Group continues to support manufacturers initiatives by providing unparalleled knowledge of foodservice equipment and supplies, and how to sell and merchandise these products to equipment and food supply companies across the Mid-west. The firm represents such fine companies as Vita Mix, Taylor, Nemco, Mercer Cutlery, John Boos and others.

Dave Powell is the Warewash Service Manager for Cintas’ Warewashing Program in the Chicago market, and Christine Houlihan is a Warewash Sales Spe-cialist. In Chicagoland, Cintas offers complete solutions for your Warewashing needs. Their program provides chemicals, equipment and service to meet your manual and mechanical warewashing needs. Professional installation and maintenance of dish machine and chemical dispensing equipment helps ensure maximum efficiency in your

kitchen. In the local market, Cintas has many quality individuals like Dave and Christine supporting the food industry. Cintas operates more than 430 facilities in North America, Europe, Latin America and Asia, including six manufacturing plants and nine distribution centers. The company employs approximately 30,000 people. Cintas has the strength of a large company while focused on providing excellence in customer service and value like the finest small com-panies do. You can see their ad on page 33 of this issue.

George Kanavos is a district sales manager for Devanco Foods, a leading local manufacturer of gyros, sausage, hamburgers, Ital-ian beef, French dip and Marathon Chicken Burgers. George works closely with retail and foodservice operators to help them improve their sales, quality and consistency by providing solutions with the products the company produces. Devanco products are available through better foodservice distributors and cash and carry outlets. You can see their ad on page 11 of this issue.

Jay Liddell is with Clyde May’s Alabama Style Whiskey. After serving in World War II, Clyde returned to Alabama to farm his land and raise a family. Though Clyde reared eight children, his farming endeavors were not as successful. Following in the well-worn footsteps of many before him, he turned to the illegal trade of whiskey-making, or “branch-farming” as he liked to call it, to help supplement his income. May sold much of his whiskey unaged, right from the still, but some he put down in barrels. He spent a large portion of his life

perfecting the art of small batch whiskey-making and continued to experiment with dif-ferent methods until he finally developed what came to be known as “Mr. Clyde’s Special Reserve. Today, the brand is considered one of the finest whiskeys available. If you have not tried it, be sure to. It’s delicious. The brand is distributed locally by BC Merchants.

Cary Miller Presents People Selling the Industry


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More Culinary Predictions for This Year Continues from page 16

n Waste not, want not. Good Housekeeping mag-azine reports that nearly 40 percent of the food in this country goes uneaten. GH highlights the impor-tance of trying to make the most of leftovers and not over-buying. Make a shopping list and check it twice so you don’t bring home items already in your pantry.

n Tea time. We may not be located in England, but the tea craze is for real here in the United States, too. In fact, tea is the most global-friend-ly beverage. Consider that Starbucks paired with Teavana to open its first Tea Bar – I attended the grand opening in New York a few months ago, and from the looks of it, I’d say tea sets are gong to be a hot item this holiday season.

n New superfoods. Every year, claims emerge labeling different foods as “super.” While some de-serve the title, others fall short. We’ve seen the kale trend and quinoa craze, and cheers for chia. This year, get ready for new super grains like freekah and teff to take center stage. And prepare to shine a light on the year’s hot veggie: cauliflower. You’ll see colorful cauliflowers and find them in places you wouldn’t think of looking, like mashed potatoes.

n “Free-from” foods. Look out for increased competition among allergy-friendly foods. As aller-gies are on the rise, more companies are produc-ing products that are free from gluten, soy, nuts, dairy and so on. Experts predict we’re about to see more products made from coconut and, yes, even more gluten-free flours. But don’t be fooled by the word “free,” because it could actually be costly -- a gluten-free donut is still a donut with just as much fat, sugar and calories as it’s regular counterpart.

n The new culinary school. Experts predict that supermarkets will become the new culinary mecca. Many stores already offer cooking demos or “com-munity cooking centers” that allow shoppers to come together and learn from one another. The su-permarket is a classroom for adults, and I implore you to bring along the kiddies to teach them how to find foods that will help them grow and flourish. –

Adapted from US News & World Report via www.cbsnews.com

Understand Your Own Life Signalsn Understand that letting go and moving on means slowly moving in the direction of which you’d like to reach.n Make yourself your � rst priority. You’ll do everything better when you do.n Get dressed everyday, just for yourself.n Carve out time to do nothing but be with yourself.n Stop shaming yourself for doing things that are perfectly, nor-mally human, but happen to be deemed imperfect in society.n Read more. It stimulates the imagintion and exercises the brain, which as we age is essential.n Reach out to people and watch how eagerly they jump in and do the same.

A broken heart is worth more than one that has never been tested.


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Top FlavorsEmerging flavors high-

lighted in the McCormick Flavor Forecast 2014 are as follows:

1. Aji Amarillo - A hot Peruvian yellow chile with bold, fruity flavor.

2. Kashmiri Masala - An often homemade blend of spices from northern India featuring cumin, cardamom, cin-namon, black pepper, cloves and ginger.

3. Tea - Not just for sip-ping anymore, this natu-ral ingredient is making its way into rubs, broths and marinades.

4. Chamoy Sauce - A unique Mexican condi-ment—made from apri-cot, lime, chilies and spices—just beginning to gain a following in the U.S.

5. Cassava Flour - Also known as manioc or tapi-oca flour, this gluten-free alternative is a Brazilian staple prized for its ver-satility.

– Adapted from McCormick Flavor Forecast 2014

TrendingMcCormick recently released their Flavor Forecast

for 2014. These insights reflect emerging trends and key cultural influences that are shaping the tastes of tomorrow. Together, they tell an exciting story about how people everywhere are coming together for more diverse, colorful and flavorful meals than ever before.

Chilies Obsession—The world is craving heat in a big way. Beyond just discovering new chile varieties, this obsession has extended into using techniques like grilling, smoking, pickling, fermenting and candying to tease out their flavor potential.

Modern Masala—Indian food is finally having its global moment. Already familiar with basic curries, people around the world are taking their appreciation for this richly-spiced cuisine to the next level, explor-ing more flavors in new contexts, from food trucks to fine dining.

Clever Compact Cooking—Big flavor can come from small spaces. As the movement toward more efficient compact kitchens grows, inventive urban dwellers are discovering creative, cross-functional ways to prepare flavorful meals making the most of what’s available.

Mexican World Tour—Mexican flavors are on the move. From a growing taste for regional Mexican fare in North America to early exploration in China, cul-tures across the world are embracing authentic ele-ments of this bright, bold and casual cuisine.

Charmed by Brazil—The world is about to shine its spotlight on Brazil, illuminating the vibrant flavors and traditions of a dynamic melting pot culture that includes European, African, Asian and native Amazo-nian influences. Brazilian tastes are poised to emerge as a powerful influence in cooking around the globe.

– Adapted from McCormick Flavor Forecast 2014

Chinese WinesChina is already the

world’s fifth largest wine producer, and its wine will start to gain a higher profile as qual-ity improves and out-put rises. A report from France’s National Center for Scientific Research says China will double its current wine production within five years. And 20 Chinese wines were rec-ognized at the Decanter World Wine Awards in May 2013. The nation’s largest wine producer, Changyu Pioneer Wine Company, is building a “winetropolis” in the city Yantai—featuring a re-search center, a produc-tion center, a vineyard and tourist facilities—slated to open in 2016. –

JWTIntelligence

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n Casual Dining

n Fast Food

n Quick Service

n Fine Dining

n Pizzerias

n Country Clubs

n Golf Courses

n Casinos and Racetracks

n Ethnic Restaurants

n Bars, Taverns,

Nightclubs

n Culinary Schools

n Institutional operations

n Healthcare Facilities

n Schools and Universities

n Cafes and Coffee Shops

n Gourmet+Ethnic Retailers

n Hotels and Casinos

n Convention Centers

n Grocery Stores

n Fruit Markets

n Food Manufacturers

n Food Distributors

n Food Brokers

n Food Processors

n Equipment Dealers

Snack Subscription Service

Most people hungering for General Mills Inc. snacks are probably headed for the grocery store. But the company is experimenting with a concept that ships snacks directly to consumers via a sub-scription service.

The Nibblr service, mails subscribers a regular snack shipment that cost about $6 each time. Snack-ers then rate what they tasted and future shipments are based off customer tastes. (The idea is similar to how Netflix or Pandora offer suggestions on movies or music.)

Nibblr snacks aren’t General Mills-labeled and are mostly fruits, nuts and trail mixes.

– Adapted from bizjournals.com

Global Food Trend Watch Food trend watchers predict that cauliflower, fla-

vor-infused salts, burgers and doughnuts will be at the center of culinary and food trends in 2014, along with coconut- and salted-caramel-flavored items. Consumer demand is trending toward food custom-ization, whether it is in a restaurant setting, grocery store or at home, says Christine Couvelier, global cu-linary trendologist.

– Adapted from canadiangrocer.com


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Each single-serving BPA-free bottle of Ca� einated Club contains 12-ounces of � ltered carbonated water, and is currently o� ered in four � avors: Lemon, Raspberry, Orange-Grapefruit, and Clear, which is un� avored. Each bottle contains no sugar, no calories and no arti� cial sweeteners. Ca� einated Club is also low in sodium, free from gluten and cas-toreum, and Ca� einated Club is kosher certi� ed and vegan friendly. � e recommended retail price of each bottle is 99-cents, making it more a� ordable than a morning latte or energy drink.

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A List of Life Changersn Learn to be okay with not being okay. n Learn to have conversations that do not consist of lambasting someone else, especially when that someone is you. n Give the most kindness to those who seem like they least deserve it. n Learn to de� ne and describe people without initially reaching for their sex or appearance as key adjectives. n Realize that perspective determines everything. n Understand that when something upsets you, it’s striking a nerve of truth. n Understand that when some-one upsets you, the best thing to do is understand where they’re coming from. n Know that no matter how far you’ve come, there’s no point at which it’s appropriate to remain sedentary. n Be radically, sincerely honest. Be shocked at how deeply you can connect with people when you are. n Know that if you want to have a conversation about some-thing that upsets you, insulting someone is only the by-product of your own defenses, and will ultimately raise theirs as well, not open lines of understanding and communication. n Realize that sel� essness is one of the most predominantly wonderful qualities a person can have. n Learn to actually feel happy for other people. n Go into everything with the knowing that you don’t know it all, and that every experience is valid. n Invest in extra linens, donate what you don’t use, and keep extra Tylenol on you because people tend to need it and be without it rather frequently. n Call your siblings more. n Be present in what’s at hand. You owe it to the people in your life and to the things you’ve built for yourself.


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CHEF PROFILENorman HargroveNouveau Tavern358 W Ontario St, Chicago, IL 60610BIRTHPLACE: Washington, DC

CURRENT POSITION: Execu-tive Chef of Nouveau Tavern

FIRST FOODSERVICE JOB: Worked as a brunch attendant at Georgia Brown’s in Wash-ington DC

FAVORITE FOOD: I love Asian cuisine, I would have to say Pho is my favorite

MEMORABLE CUSTOMERS: Phylicia Rashad, while cook-ing at Paolo’s Georgetown in Washington DC, she said I cooked the best calamari she had ever had

WORST PART OF JOB: Not spending holidays with family, but I do enjoy making others’ holidays special

MOST HUMOROUS KITCHEN MISHAP: I don’t fi nd mis-haps in the kitchen to be funny, it is a time to learn for the mistakes made and move on.

FAVORITE FOOD TO PREPARE: I really enjoy baking, no matter if it’s bread, cakes. or cookies

PART OF JOB THAT GIVES MOST PLEASURE: Knowing what I do brings joy to so many people, and also the ability to teach and guide others on their journey of becoming a chef

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: It would be a job using my hands, like build-ing, landscaping, or hand-assembling something. Possibly teaching.

BEST ADVICE RECEIVED: Don’t take this so serious,

FAVORITE VACATION SPOT: Wherever my sister and her children are

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUS-TRY NEWS: Lots of information about the current industry trends

Free advice is worth

every penny.–JC

AROUND CHICAGO With Valerie Miller

BARBAKOA

Barbakoa is a modern Latin bistro that brings casual � ne dining with an urban vibe to the Western suburbs. � e concept is a result of a partnership between Jerry Kleiner and the Buonavolanto family, who recruited award-winning Chef Dudley Nieto and Mixologist Adam Seger. � e restaurant features a refreshing new approach to modern Latin cuisine in an inviting upbeat atmosphere with a lively bar at the epicenter of several distinctive and colorful dining spaces. Bright, fresh ingredients and traditional regional in� uence come together with other Latin American � avors in a variety of vibrant dishes and authentic cocktails made with top shelf tequilas. Barbakoa also o� ers a host of innovative Latin in� uenced cocktails and an enviable wine list.Cocktails include:House Margarita – Hand-squeezed lime juice, organic agave nectar, bourbon-barrel 100% de agave Tequila D’OroMojitos – Classic, strawberry, passion-ginger-pomegranate-habanero or passion-pineapple-coconutSangria - sangria and sparkling Cava SangriaSmokey Joe – Chef Nieto’s cherry and applewood smoked extra anejo Tequila, caramelized pineapple, sweet peppers, smokey chorizo, and BBQ salt$5 Bar Eats –O� ered daily from 3-7 pm and 10pm – closeMenu items include:BBQ Pork Rib – With marita tamarind Barbakoa sauceDeviled Eggs-Spanish Cabrales cheese & Serrano ham or roasted beets & Fresco cheeseSpicy Meatball – With smoky chipotle tomato sauce and shaved Mancehego cheeseTorta Sliders –Choice of short rib, carne asada, roasted chicken or roasted pork. Sliders are served with spicy guacamoleOn the lunch menu:Chef Dudley’s Shared Tasting Menu

Choice of 2 guacamoles, 2 salsas, 3 types of tacos, 2 sides and 1 desert tastingBarbakoa is now o� ering Brunch Saturdays and Sundays throughout 2014. Brunch will be o� ered every Saturday and Sunday from 11am to 3 pm. � e brunch menu created by Chef Dudley Nieto, features dishes inspired by cuisine from Argentina to Peru, Mexico to Spain.Barbakoa is located at 1341 Butter� eld Rd. in Downers Grove, IL. Open at 11:30 daily. Happy Hour 3-7 daily. For more info log on to barbakoa.com


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In 2013, home prices

nationwide shot up by

10.9%. A sense of ur-

gency has driven tra-

ditional buyers hoping

to take advantage of

still-affordable home

prices and historically

low mortgage rates. It’s

widely expected that

home prices will con-

tinue to rise in 2014, but

at a slower, more steady

pace. Kiplinger expects

and increase of 4%. – The

Kiplinger Letter Blue Diamond

Growers’ global almond

sales soared to $1.2 bil-

lion, up $189 million

in fiscal year 2012-13.

Value-added sales vol-

ume increased by 14

percent, even with a

crop that was 7 percent

smaller, according to

President and CEO Mark

Jansen who addressed

the cooperative’s grower

owners at their 103rd

annual meeting. Value-

added sales now rep-

resent more than 60

percent of the co-op’s

revenue, including man-

ufactured ingredients

and consumer retail

products. More older

Americans are getting

divorced. The divorce

rate for Americans 50

and older has doubled

since 1990, according to

a Bowling Green Univer-

sity analysis of census

data. The U.S. Census

Bureau’s American Com-

munity Survey tracks an

upward trend as well:

In the mid-20th centu-

ry, only 2.8 percent of

Americans over age 50

were divorced, a figure

that rose to 11.8 percent

in 2000. By 2011, 15.4

percent were divorced,

with another 2.1 percent

separated. This makes

2011 the first time the

number of divorced old-

er Americans exceeded

the number of widows

and widowers (13.5 per-

cent). The number of

Italian restaurants in

the 10 most popular cit-

ies is around 16,783; this

number is higher than

Mexican and Chinese.

Around 10,000 Italian

restaurants were estab-

lished in New York City

by the 1930’s, and most

of these restaurants

were simple and undec-

orated. Italian dishes be-

came popular in the U.S.

after the 1970s. Tea is

catching on in a big way,

especially matcha (green

tea powder). This and

green tea smoothies are

becoming trendy items.

NuggetsImperial is the crown of Tavria’s bran-dy masters. It is prepared from very old brandy spirits, aged in oak barrels for 25 years and beyond. The brandy possess-es dark-gold color, and a compound bouquet, which perfectly combines aromas of exotic spices, chocolate and cigar. Alcohol content is 40% vol. Bottle capacity: 750 ml.

Demonizing Food DyesThe list of ingredients that

consumers are trying to avoid is getting longer and longer—and now add to the list synthetic food dyes, linked with hyperactivity in children, among other things. Already a range of dyes (dubbed a “rainbow of risk” by the Center for Science in the Public Inter-est) are banned or require warning labels in the U.K. and the EU. Following a Change.org petition from Food Babe blogger Valerie Hari, Kraft will replace two artificial yellow hues in

some Mac & Cheese prod-ucts with spice coloring in 2014. Another Change.org petition is asking Mars to use natural dyes for M&Ms. –JWT

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847-671-5216now Entering 2014 at Chicago’s DMk Burger Bar

2014 marks another year to discover the best of what’s served on a bun at DMK Burger Bar, the fi rst brainchild from DMK Restaurants’ David Morton and Chef Michael Kornick. For the fi fth year, burger lovers will fl ock to DMK Burger Bar’s Lakeview and Lombard locations to dig into a menu of creative comfort food, in-cluding the out-of-the-box burgers the Chicago area - and fanatics all across the country - have come to know and love.

Th is burger hot spot - which was featured on the Food Network’s “Diners, Drive-Ins and

Dives” - combines diners’ love for classic patties with totally unique toppings and fl avor profi les. Always utilizing grass-fed beef, naturally raised turkey, Colorado lamb, artisan cheese and freshly baked buns, DMK’s are burgers that guests will feel good about eating. Th e current burger off erings are as follows:#1 Aged Cheddar, Smoked Bacon, Charred Balsamic Red Onions, Rufus Teague’s BBQ Sauce#2 Chili-Rubbed Onion Strings, Amish Blue, Spicy Chipotle Ketchup#3 NY Pastrami, French Gruyere, Sauerkraut, Leroy’s Remoulade#4 Roasted Hatch Green Chile, Fried Farm Egg, Sonoma Jack, Smoked Bacon#5 Bison Burger - Fresh Goat Cheese, Pickled Red Onions, Blueberry BBQ Sauce#6 Chorizo, Guacamole, Sonoma Jack, Chipotle Aioli, Cilantro, Onions#7 Th e Big DMK - Triple Decker, Special Sauce, Get it?#8 Iceberg Lettuce, Tomato, Raw Onion, Bread & Butter Pickles, Mayo, Choice of Cheese#9 Th e Patty Melt - Smoked Bacon, Burnt Onions, Leroy’s Remoulade, Smoked Swiss, Grilled Rye#10 Turkey, Smoked Swiss, Tomato, Arugula, Dijonnaise#11 Grass-Fed Lamb, Sheep’s Milk Feta, Olive Tapenade, Greek Salad, Tzatziki#12 House Veggie & Grain, Aged Cheddar, Eggplant, Tomato, Pesto Mayo#13 Crispy Portobello, Fontina Cheese, Arugula, Marinated Tomatoes, Horseradish Sauce#14 Fresh Salmon, Ginger & Scallion, Asian Slaw, Red Th ai Curry Sauce#15 Listen up, we’re saving paper (new and rotating monthly specials)

In addition to the celebrated burgers, hot & crispy snacks, avant-garde salads, delicious takes on great Chicago fries, loaded mac & cheeses and grilled cheeses are created year-round in the DMK Burger Bar kitchen. David Morton and Michael Kornick’s goal is to provide playful burgers and other bites where guests can savor favorite classic fl avors with a twist, as well dig into brand new, inventive items they’ll keep craving for years to come.

Creative Cocktails For 2014Cocktails on Tap

We’ve seen wine moving into taps, and now cocktails are be-ing mixed and stored in kegs. It saves bartenders time and can lower the price tag for imbibers, who get the added bonus of be-ing able to ask for sample tastes. With many cocktails, premix-ing doesn’t compromise qual-ity—and may enhance it by en-abling ingredients to mesh over time—though it only works well for some concoctions.Craft Mocktails

Creative cocktails have primed drinkers for innovative options; meanwhile, nondrink-ers have been stuck with the same boring choices. A new wave of craft mocktails incor-porate syrup infusions, fresh juices, homemade sodas and an array of creative add-ins. Of-ferings range from the Orange Julius at New York’s NoMad (orange juice, cream and orange blossom water) to the seasonal Jardin de Fraises at Fig & Olive in L.A. and NYC (kefi r clover, muddled strawberries and fi g, clover honey and fi g balsamic) and the Eden at London’s HKK (grapes, rose syrup, lychee juice and soda water).Orange Wine

Th e result of using red-wine techniques with white-wine grapes, an ancient technique from the Caucasus region, or-ange wine off ers the best of both worlds, according to its proponents. (Th e color isn’t exactly orange; it’s more in the range of light gold to amber.) While this wine will likely re-main a niche product, we’ll be seeing it more often thanks to the eff orts of vintners in Italy, France, California and beyond.

Superdawg’s Hot Dog Emoji

Th ere is no hot dog emoji on your cellphone. Just in case you’re still in the 20th century, emoji, like emoticons, can be used in electronic messages. In Japan, there are emoji for pop-ular foods. In the USA, there are emoji for burgers and other food, but not hot dogs.

Laura Ustick, general man-ager of Superdawg half-jokingly tweeted about the oversight to hot dog icons on Dec. 26 and the call for #HotDogEmoji spiked. “We started a petition,” Ustick said. “Th ere’s defi nitely high demand. We’re trying to speak for all hotdogdom,” she added, noting that America’s Dog, Hot Doug’s and the beer community have been especial-ly supportive.

“Emoji is a universal lang, and hot dogs are a universal food ... As long as there’s no ketchup,” Ustick said.

Superdawg’s hot dog emoji was designed by Jenny Pfäffl in, who was having a separate con-versation about #hotdogemoji until joining forces with Super-dawg. Th e design is a hot dog over a green ribbon. Green “to represent the neon green relish.”

–Adapted from DNAChicago


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Gorilla Tango Lampoons the Oregon TrailGet your wagons ready, someone’s dead on the Oregon Trail

and it ain’t from dysentery! It’s been over 42 years ago since the original Oregon Trail video game debuted in Don Rawitsch’s Minnesota 8th grade history class on December 3, 1971. Now Gorilla Tango Burlesque is poised to add to that legacy with its all-female comedic parody: “The Oregon Tail Burlesque”. After praise-winning R-rated takes on Star Wars, Indiana Jones, hob-bits and heroes, they’re taking on the classic game of survival.

Producer Kelly Williams said, “We based our show off the orig-inal game which was designed to teach school children about the realities of 19th century pioneer life on the Oregon Trail. We thought it was ripe for parody because of the over-the-top trag-edy (starving of hunger because you can only carry 200 pounds of meat or constantly getting your oxen stolen along the way and

dying of frostbite) and the silly stereotypes. We then added in a dash of murder mystery - and of course sexy burlesque ladies - to shake things up.” It is directed by Sabrina Harper of Second City, Annoyance Theater, and The Improv Inferno.

“The Oregon Tail Burlesque: You Have Died of Sexy” performs Fridays at 9pm, through April 11, 2014 at Gorilla Tango Theatre Bucktown (1919 N. Milwaukee Av-enue, Chicago IL 60647). For more info visit www.gorillatango.com/oregon.

Edible PackagingTo make their goods more

sustainable, marketers are harnessing new technologies to create edible wrappers. The Bob’s burger chain in Brazil now serves its burg-ers in packaging you can eat, while L.A.-based ice cream truck brand Coolhaus wraps ice cream sandwiches in ed-ible material. And Harvard bioengineer David Edwards is behind WikiPearl, whose edible packaging can enclose any food or beverage, “like a grape skin,” he says. In 2013 the company launched a mochi-like ice cream and eggshaped yogurt servings; no-foil cheese cubes and cof-fee servings are coming next.

–JWTIntelligence

Homemade Baby Food DeliveryLeveraging the trend of parents making their own baby

food, a crop of relatively new services deliver refrigerated homemade food on a weekly basis for parents who like the idea but lack the time to make healthy purees, blends and snacks for their infants and toddlers. Petit Organics delivers in New York City and Chicago and is expanding to Indianapolis; Junior’s Fresh operates in New York City; and MyMummyMadeIt operates in London and Hertford-shire.


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JWT: What’s About To Be HotJWTIntelligence is a center for provocative

thinking that focuses on identifying shifts in or-der to identify emerging opportunities so they can be leveraged for business gain. As a part of JWT, the world’s best-known marketing com-munications brand, JWTIntelligence has been monitoring new trends in food:

Regional Ethnic CuisineNow that many diners have grown accus-

tomed to ethnic cuisines once seen as exotic, and with foodies acquiring a sophisticated understanding of various cuisines, more res-taurants will go beyond a country’s stereotyp-ical basics. We’ll see more restaurants focused on regional specialties that are largely unfa-miliar to diners—say, the moles and empa-nadas of Oaxaca in Mexico or the lamb dish-es and fermented foods unique to Northern China—as well as new restaurant formats. For instance, Japanese izakayas, which are more like tapas bars than sushi joints, have started opening up around the U.S.Savory Yogurt

Yogurt complements savory flavors just as well as the typical sweet flavors, especially tart Greek yogurt. The Pinkberry chain now offers fresh (not frozen) Greek yogurt in several savory combinations—for in-stance, with chopped cucumber, sunflower seeds and chili powder. And Chobani’s re-tail outlet in New York City makes “yogurt creations” that include savory themes (e.g., with smoked salmon, lemon juice, dill and

bagel chips). Noted New York restaurateur Dan Barber has started a retail line of yo-gurts that incorporate puréed seasonal vege-tables including beets and butternut squash. And tiny New York startup Sohha tops its yogurts with, among other things, harissa hot salsa and beets with walnuts.Silent Meals

In an effort to help diners eat more mind-fully, we’ll see some restaurants hold silent meals. The Brooklyn restaurant Eat has been doing this periodically, asking patrons to remain quiet and focus on the taste of the food, sounds of the food prep and details of the room. In Mexico City, “anti-restau-rants” have popped up where people eat in silence—no music, noise or waiter harangu-ing you. In the corporate world, Google holds silent “mindful lunches” bimonthly, implemented after a visit from the Buddhist monk Thich Nhat Hanh in 2011.Soju

This distilled spirit usually made from rice has a slightly sweet taste and has a low alco-hol content and relatively low price for the category. Soju is so big in its native South Korea and some other Asian markets that the most popular brand, Jinro, has been the world’s top-selling spirit for some time. Now Jinro is looking to find global fans, hiring K-pop star Psy as part of a marketing push that seems likely to raise the profile of soju as drinkers look to expand their palates.

Cristiano Bassani opens Big Chef Burgers in Schaumburg

Chef Cristiano Bassani, owner of the popular Bapi Ristorante in Arlington Heights, opened Big Chef Burgers, a new gourmet burger

and pizza restaurant in Schaumburg, a casual and relaxed full-service restau-rant that features fresh gourmet burgers, wood-fired Neapolitan pizza, home-made gelato milkshakes, artisan salads and desserts.

Big Chef Burgers’ décor is modern and comfortable. The restaurant has a dining

bar that overlooks the open kitchen and a main dining room with plentiful table seating. There also is a bar/lounge area with high-top tables, serving original cocktails, “adult-fortified” milkshakes, wines and craft beers.

Big Chef Burgers are a full half-pound of fresh 75% lean ground hormone-free Angus beef. Guests can choose their choice of bun-regular, pretzel, or onion-and each burger comes with a generous side, choice of fresh cut French fries, fresh cut sweet potato fries, fresh cut homemade potato chips, onion rings, mashed potatoes or cole slaw. Sides can also be ordered separately for $3.50.

Bassani has created a varied menu of burgers that reflects his in-spired culinary passion. The Truffle Burger ($12) comes with Swiss Cheese, Truffle Oil, Fried Egg, Tomato, Lettuce and Onion. The Ital-ian Burger ($10) features buffalo mozzarella, Arugula, Sun Dried To-matoes and Onions. The Spicy Burger ($9) includes Jalapeño, Guaca-mole, Tomato, Onion, Lettuce and Spicy Mayonnaise.

The Turkey Burger ($10) is made from ground turkey with Provolone cheese, cara-melized onion, lettuce, tomato and mayon-naise. The Paradise Burger ($12) is an An-gus beef burger with grilled shrimp, cream cheese, lettuce, tomato, and tarragon mayo. .

Pizzas are prepared with Bassani’s chef ’s touch in the wood-fired brick oven.


Globesity: 10 Things You Didn’t Know Were Making You FatBy Clare Fleishman MS, RD$17.99Cedar Fort; ISBN 978-1-4621-1296-8Also available in Ebook

Wait, your weight is more than fast food and a lack of will power. In a global report that spans everything from diet to pollu-tion, sleep to medications, registered dieti-tian Clare Fleishman brings a remarkably researched 300 pages of information that may startle you, but will provide answers

and insights into why we’re getting fatter. Learn about endocrine disruptors, phenols, prebiotics and the roles of environment, social pressure, safety, why some toys are poisonous and why you might want to wear a mask when biking in the city. It all adds up to pound-age and health issues. If the thought of unrelenting weight gain wasn’t depressing enough, wait until you read what antidepressants do to your poundage. Recommended. –MB

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Tablet Shopping Takes Off

In the latest 100 Things to Watch list, tablet commerce is taking off as a wider array of consumers adopted tablets and more retailers embraced the platform’s opportunities.

Recent research points to an additional driver, as noted by the Boston Globe: “Con-sumers feel a deeper affinity for products they touch on a screen than those selected using a laptop touchpad or a mouse.”

eMarketer expects tablet commerce in the U.K. to tri-ple this year, while Business Insider reports that tablets accounted for half the nearly $30 billion in U.S. retail sales made via mobile in 2013. With tablets as a popular 2013 holiday gift (40 percent of tech shoppers polled by CNET bought one or more) expect further rapid growth in 2014. Many brands have been slow to keep pace: The Internet Advertising Bu-reau UK reported in June that only 8 percent of the Top 50 British retailers had tablet-optimized sites. State-side, convenience and retail adaptation of tablets for the workplace put the devices far in front of laptops for ease and fast connectivity in sales, stock searches and visual ref-erencing.

Periodical distributor Zinio looks to become the global leader in hard-to-find publi-cations that are formatted to Kindle and tablet use. with the addition of wireless key-boards and peripherals, that old boxy PC in the office has become a massively outdated clunker, and mobility has be-come the new champion for faster, ever-ready business.

–adapted from research by Marian Berelowitz, JWT

Sounds like a planMaking a sales call without

a plan is like driving your car without a destination in mind: You might enjoy a pleasant ride, but do you know if you got anywhere? I use a miniplan that asks just two simple questions: In this sales call, (1) what am I going to do for the customer, and (2) What is the customer going to do for me?

For each customer, make a list of answers to both questions. Despite its simplicity, the mini-plan sets an objective for the call so you use your time wisely. It proves you are a person who adds value and ensures that the customer is actively involved in the exchange of value.

AnswersWhat advice would I give

new salespeople? Get educated. Gather as much information as possible on the products and ser-vices you sell. This will help you answer the many questions cus-tomers will have for you. Don’t become frustrated if you find yourself having to research the answer to nearly every question at first. Every unknown answer is an opportunity for you to learn more. If you read up, you will soon find that you have the an-swers on the tip of your tongue.

Leave ’em laughingWhen you get a prospect who

won’t return calls, resort to cre-ativity like a little humor in a voice-mail message: “I have not heard back from you, so I am going to assume one of three things: First, perhaps you are not interested. Second, perhaps you really need my help because you’re trapped underneath a large object and cannot reach the phone. Third, the timing is just off. In any case, please call and give me some guidance.” A creative message given five times a day could get three callbacks. Keep a prospect in stitches and you might keep them as a client.

The 4-Step Way to Sell Your Way to Success

To some extent, you’re always selling something no matter what job you have. That “something” may be a product, a service, or your expertise, but you’ll need the skills of a professional salesperson to win the support you need. Keep these tips in mind to become a master of sales in any area:

n Target a clear outcome. Before approaching a customer, be certain of what you want to achieve. In some cases you may not be after an immedi-ate sale, but more information about what the customer wants. In any event, you’ll appear dis-organized and unprofessional if you don’t walk in with a clear plan (and maybe one or two backup options).

n Listen to people. Successful selling isn’t about talking to customers but listening to their needs so you can find out how your “product” can help. Ask questions and pay attention without obsess-ing over what you want. Show genuine interest in the other person’s problems before offering your solution.

n Get to the point quickly. Once you deter-mine that you’ve got what the customer needs, resist the urge to launch into a lengthy lecture about what you’ve got to offer. Pick one or two of the customer’s most important needs and briefly demonstrate how you can help. Let the customer decide to buy without any pressure.

n Measure your results. Keep track of suc-cesses and failures. Analyze what helped you suc-ceed and where you may have slipped up. Identify some best practices that have led to success, and incorporate them into every customer interaction. Keeping score of your record can help you stay motivated and productive during dry spells, and reinvigorate you when you’re doing well.


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Carelessness Is CostlyBy Lee J. Roupas, Illinois Liquor Control Commission BASSETT Program Manager

Carelessness is a contributing factor in the failure of a business. Fines, suspension of a liquor license and law-suits have been caused by carelessness. This observation was evident during my lZ years working in the hospitality industry. As a former server, manager and security person-nel l saw firsthand how costly carelessness is to a business owner.

The same observation is still prominent now as a regulator and industry educator.

Carelessness has cost business owners and employees their livelihood. Fines are is-sued when a server/clerk gets careless when checking IDs. All security features, descrip-tions and information on the card must be thoroughly checked.

It is prudent to check the back of the card for any tampering and to see if card features are present. Lawsuits and deaths can also result due to the careless practice of overserving alcohol. By not demonstrating in-tervention and prevention techniques, alcohol~related in-cidents can land someone in court, out of a job, or both. Chances are that carelessness in job duties can be carried over to their job performance and not providing prompt customer service. Careless customer service can give an es-tablishment a bad image. Poor customer service can give a business an unfavorable reputation that would deter new customers from patronizing the business. After a period of time poor customer service will convince regular custom-ers to take their business elsewhere.

Proper training is an incentive for servers to be more at-

tentive to their customers.Customers should not wait long to be served food or

drink. Servers should always tend to their area and watch their customers to see if they would like to place another order or pour the desired refills of coffee or water.

One sure proof way to prevent carelessness is training. Training is paramount to practice responsible beverage service and customer service. The ramifications for not training can be the fines for serving minors which can lead to a suspension of a license, ultimately a loss of revenue.

Untrained staff can be poor business and loss of profits.

Responsible beverage training will make an owner and employee more cognizant of their sur-roundings. Training has kept places in compliance with the laws. More attentiveness to detail and customer service make businesses more successful.

It is recommended to train new hires before they begin their employment duties.

Continued training courses for current employees will make them better practitioners in the skills and techniques taught to prevent carelessness. The practices taught in training will eventually become habit.

Training will keep owners and staff informed of new laws being written, new trends in the industry and the cyclical changes of state driver’s licenses and identification cards.

Give your customers a great experience and don’t be careless.

To ensure you are running a profitable and lawful opera-tion, it is critical that you enroll your entire staff in a Bev-erage Alcohol Seller/Server Education and Training (BAS-SET) class. Please visit ILCC.illin0is.gov/basset and click on “Training Class Directory” for a class near you.

Explain The Price of quality... and Sell It!Sooner or later almost every

salesperson will hear those five little words: “Your prices are too high!” One effective response convinces prospects to admit that high quality often costs a little more. When you hear the all-too-familiar price objec-tion, try to respond with, “Our prices are too high compared to what?” Asking that ques-tion in a serious, calm manner (without sounding or getting defensive) makes your prospects think about what they’ve said. If you sell to a business that prides itself on its quality products and prices its products accordingly point that out. On a sales call to a fine res-

taurant, compliment the buyer on a specific dish and say “For the price you charge for that item, I am sure you use the best quality ingredients that war-rant that price, right? What we offer (mention your product’s attributes and how the pros-pect benefits) also warrants this price.” This technique is applicable to

most businesses and may change the way your prospects think about your product and price.More and more, both con-

sumers and businesses want to be associated with quality, and will look for bargains that sup-port that. How often do shop-pers pick up essential groceries at sale prices and then use their perceived savings to buy a bet-ter quality item? As sales profes-sionals, we expect to be asked about our best price –that’s what we are there to negotiate. But top quality rarely budges for bargain-hunters. It is up to buyers to either step up to a higher-priced, top quality pur-chase, or go home with some-thing less.


Meat Trends for 2014Chicago’s dining scene, with its many diverse and creative chefs, is the per-fect place to feature specialty and exotic meat dishes for adventurous restaurant patrons. Sales of game meats are growing rapidly, and cutting edge chefs are using non‐conventional proteins to delight their customers. Even the traditional steakhouse menu is evolving. Trends include using all parts of the animal vs. the middle meat cuts, the popularity of boutique farms and suppliers vs. commodity proteins, and menus detailing the story behind the offering. There is also an increased responsiveness to natural meats across the country and consumers are interested to learn more about the animal, its diet, how it was raised, and if antibiotics or hormones were administered.“We are experiencing increased inquiries from foodservice distrib-utors across the country for specialty meats like Durham Ranch’s Wild Boar, Bison and Berkshire Pork” says Barb Zuro, Midwest Regional Manager of Sierra Meat. “ Chefs are inspired by our full line of natural and sustainably raised species and appreciate that many of our products originate from family farms.”Non‐traditional menu applications of unusual proteins are also on the rise. An example of this outside-the‐box thinking is the “Bison Canoe” produced in the Sierra Meat plant. It is a bison femur bone cut lengthwise to expose the marrow.As demand for the creative food experience continues to rise, it will be interesting to see what the culinary experts in Chicago unveil for menu specials. Keep an eye out for the un‐ordinary and take a walk on the wild side.

The Evolution of SnackingSnacking is ever changing, and the “snackifica-

tion of everything” is expected in 2014, according to New Nutrition Business. Snack companies must react quickly because consumers are “increasingly open to experimenting in snacks in a way they aren’t ready to in other food groups,” said New Nutrition Business’ Julian Mellentin. He says snack companies should continue to promote established brands but also innovate with ingredients that have health ha-los, such as popped chips, a potato chip with half the fat and calories. – Adapted from News Nutrition Business & BakeryAndSnacks.com

Feed the Hungry and Cut Food Waste at the Same Time

Many supermarkets and restaurants are making strides to cut food waste and feed those in need. As much as 40% of food produced in the U.S. is never eaten, according to the Food Waste Reduction Alli-ance. Meanwhile, 50 million Americans suffer from food insecurity, according to the USDA. To allevi-ate the problem, Darden Restaurants locations are aligned with food banks and have donated more than 67 million pounds of food in 10 years. Several grocery chains also are working on initiatives, in-cluding clearing up consumer confusion about “sell by,” “use by” and “best by” dates.

– Source: SmartBlog on Food & Beverage

Deconstructed Dinners

Targeting busy would-be chefs, various services are delivering dinner kits that provide all the ingredients, in just the right amounts, to make gourmet meals at home. The price per meal ranges between $10 and $15. Plated, Blue Apron and HelloFresh have been com-peting to get a stronghold on this emerging market. Blue Apron and Plated are based in the U.S., while Hel-loFresh delivered more than three million meals in Eu-rope and Australia in 2012 and has landed $7.5 million in funding to help its expan-sion into the States. Watch for more of these services to expand to new markets.

It never Hurts to AskA local firm produced semi-cus-

tom promotional newsletters and postcards for retail flower shops, greenhouses, and garden centers throughout the country. They would respond to requests for lit-erature by sending a comprehen-sive literature packet containing a cover letter, samples of their work, explanatory information on how the programs work, pricing and ordering information, and a copy of their newsletter. When they called prospects to make certain they had received the material, the rep jumped right in with a non-threatening icebreaker certain to engage them in dialogue: “So, did you like it? Hate it? What did you think?” When prospects realize that they were more interested in hearing what they had to say than making a sales pitch, they usually started talking. Even if they said that they were still months away from making a purchase, they always told their opinion about what they had been asked about. As a result, both would benefit from a productive conversation, and you get important feedback from prospects on a daily basis.

Gold-Call ThawTo reduce cold-call jitters and increase your odds of getting

an appointment, fax or email your prospect a short, person-alized letter introducing yourself, your company, and your product, stating that you will call in a few days just to follow up. A day or two later, call in the early morning or late eve-ning when you can be sure the prospect won’t be in. Leave a message stating that you’re calling as promised to

confirm that the prospect received your message, then briefly summarize the initial letter and say you’ll call again. This message gets your name in front of the prospect a sec-

ond time before the final step: another phone call placed when you hope to find him or her at work. By this time the prospect has seen your name at least once,

so you’re no longer a stranger. Explain that you are calling again to confirm that the prospect got the message, and to see whether you can set up a time to meet. You can be much more comfortable when you first speak

to contacts knowing that you’ve already provided the general introductory information.

Nobody minds too much what you know about them as long as you respect them,

respect what they do and respect who they are.


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Top 10 All-Inclusive Resorts for 2014

Travelchannel.com re-cently announced the “Travel’s Best” Top 10 All-Inclusive Resorts” for 2014 (in alphabetical or-der):1. Amanyara - Turks

and Caicos2. Hermitage Bay – An-

tigua3. Beaches – Turks and

Caicos4. Grand Resort and

Spa – Fort Lauder-dale, Florida

5. Hayman Island – Great Barrier Reef, Australia

6. Howie’s Homestay – Chiang Mai, Thai-land

7. ME Cancun – Cancun, Mexico

8. Mii amo Spa – Sedona, Arizona

9. Nizuc Resort and Spa – Cancun, Mex-ico

10. Travaasa Hana – Maui, Hawaii

– Source: travelchannel.com

Infused Ice CubesTaking cocktail culture to

yet the next level, mixolo-gists are starting to push the flavors of their concoctions with infused ice: cubes of dif-ferent shapes and sizes that are made with juices, fruits, syr-ups and herbs. They enhance the look of the beverage, and as they melt, rather than dilute the cocktail, the cubes add complementary flavors. They also up the cost. At Chicago’s Trump hotel, for instance, the signature Opulence 5 includes five differently flavored ice cubes and can be had for $55; reportedly the taste changes completely by the last drop.

Denny’s to Rebuild Its Most Lucrative LocationDenny’s Corporation announced that one of its Las Vegas restau-

rants, located at 3397 South Las Vegas Boulevard adjacent to the Best Western Plus Casino Royale and across the street from the Mirage Ho-tel and Casino, has been closed for reconstruction. This company op-erated location is the highest volume restaurant for the brand and is expected to reopen in 2015.

The Company’s Casino Royale location is one of Denny’s oldest ex-isting restaurants and opened in 1966. The landlord is redeveloping the location to include a completely rebuilt Denny’s restaurant with an updated atmosphere and additional seating capacity. In 2013, the Company expects this restaurant to contribute pre-tax operating in-come of approximately $2.8 million to $2.9 million.

The Ins and Outs of Coaching Employees

When you take on the job of coaching employees, you may need to learn some new approaches and attitudes. Here’s what to embrace:

l Flexibility. The basic question to ask yourself is, “What has to happen so this learner gets what he or she needs?” You need to keep trying until you find a tech-nique that works—and remember that you’ll have to find new tech-niques for each new person you coach.

l Responsibility. Finding the right way to teach and coach each person is your responsibility alone. So is setting a good example. If you blame other people for your failures, others will blame you for theirs. Remember to model the behavior you want to teach, and act like the person you want your learner to be-come.

l Confidence. You must assume that your people have the ability to learn what you need to teach. If they lack skills, it’s your responsibility to make sure they re-ceive the proper train-ing. Remember that your confidence can inspire and motivate your learner to suc-ceed.

There are only two options regarding

commitment. You’re

either in or you’re out.

There’s no such thing as

in-between. — Pat Riley


Several new gro-cery stores opened in Asheville, N.C., this year, including a Trad-er Joe’s, Harris Teeter, Katuah Market and an Ingles. Additional gro-cers are expected to open Asheville-area stores in 2014, such as The Fresh Market, Publix Super Markets, ALDI and Whole Foods Market. - Asheville Citizen-Times

Whole Foods Market will open a store in The Domain this month in Austin, Texas, which will include several dis-tinctive features, such as an outdoor beer and bratwurst bar, a live music venue, a Texas Ramen bar, 11 seating areas, a plaza with fire-place, an indoor oyster bar with 45 beers on tap and an indoor com-munity meeting space. The 63,000-square-foot store will also display various pieces created by local artists. - American

City Business Journals Marriott In-ternational has more than 3,800 properties in over 74 countries and territories around the world. Chili’s is spicing things up with a bold new look. They are creating fresh, spa-cious atmospheres and highlighting their Southwestern heritage at multiple locations, as they revamp their establishments around the country. Pizza Hut, which received its first online order 20 years ago, now gets half its digital orders from mo-bile devices, said senior

eCommerce Technolo-gy manager Kevin Fish. Recently, the chain in-troduced revamped mobile applications and an optimized site to meet growing demand. - Source: PizzaMarketplace.com Gen-eral Mills announced it has removed geneti-cally modified organ-isms (GMOs) from its iconic Cheerios cereal brand. When Restaura-teur James Martin pur-chased the Gray Gables property in Springfield, Mo., which included Gilardi’s, a fine-dining Italian restaurant, he ripped up all the grass and planted a mas-sive garden to supply the kitchen with fresh greens, tomatoes, pota-toes and more, a move that led to a 200% in-crease in revenue. In the next three years, Martin plans on install-ing solar panels to the restaurant’s roof, com-posting food waste and establishing as many as a dozen greenhouses in the community.

– Adapted from news-leader.com

National News

The New York Brick Oven Co. introduces its Inferno Series Revolving Deck Brick Ovens. Pizza has become one of the fastest-growing segments in the Fast Casual market with gour-met brick oven pizza leading the way. Industry leaders such as 3-time International Champion Goodfella’s Brick Oven Pizza of Staten Island, New York is at the forefront of this new technology, replacing their existing 8 ft. tra-ditional brick oven with a revolv-ing deck oven.

Winning The Comparison Game

When you know your cus-tomers have been using a com-petitors’ products and are used to their item numbers and product names, breaking a ha-bitual use of a product number is sometimes an unwelcomed switch... and a reason to shut down competition.

Since most customers don’t have the motivation to learn an-other manufacturer’s names of items and item numbers, you’ve got to make it easy for them.

In the margin of a price list, add a column and use it to place your competitor’s item numbers next to your compa-ny’s equivalent products. � is tactic helps your customers un-derstand just what they’re get-ting for their money and how your products compare (favor-ably) to what they already have. Customers do comparisons, and having them spelled out, literally side-by-side, is often the best thing you can do to earn more of their business.

� e clearest way to point out your advantages over competi-tion is by comparing features on paper. In any presentation, big or small, a hard copy is proof.

How To Call Back Later... and WinYou’ve made an inroad to a prospective client, laid the

groundwork with a promise to call back at a later time to go over details. � en when you call again, the prospect is often out of the o� ce or busy. When this happens, you either feel frozen out or get the sense that this prospect is important and also very busy. A good way to pry that stonewall apart is with a small token: Send an inexpensive gift; it could be a co� ee gift card, it could be a book or even a credit for an ebook that applies to what you both were talking about.

Write that note that opens the dialogue once again. “I re-alize you are busy. I think my services would help alleviate some of your problems.” A sincere gesture usually elicits a thank-you call, and then set up the appointment.

Full Service Kitchen Warewashing Solutions

The Warewashing program provides chemicals, equip-ment and service to meet your manual and mechanical warewashing needs. Professional installation and mainte-nance of dish machine and chemical dispensing equip-ment helps ensure maximum efficiency in your kitchen.

Manual warewash systems include both Pot and Pan and Presoak chemistry dispensed using dilution control systems to ensure optimal cleaning performance while controlling costs.

Mechanical warewash systems include both high and low temperature energy efficient systems. A variety of detergents and rinses are available.

For more info contact 708.613.3137

Other kitchen products are available, including stainless steel polish and oven and grill cleaner. Trust the Team with the White Truck™

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WINGFEST 2014

Chicago’s WingFest returns for its 50th year on Sunday, February 23, 2014, Held at the Bailey Auditorium (1340 W Washington), WingFest is a nearly endless supply of the midwest’s best chicken wings, five categories of competition, and fun. The first block of tickets sold out within minutes.

Participating establishments may enter their wings of choice into two of the following categories: Mild Wings, Hot Wings, BBQ Wings and Exotic Wings. The following were proclaimed winners in 2013, in a double-blind judged competition: Best Mild Wing: Gators Wing Shack, Best Hot Wing: Mahoney’s Pub & Grille, Best BBQ Wing: Mahoney’s Pub & Grille, Best Exotic Wing: Tap House Grill and earning the most cumulative points for the cov-eted Best of the Fest: Tap House Grill.

It’s all for a good cause; WingFest has raised over $140,000 for various charities

Returning again this year to host and celebrity judge is 93XRT’s Lin Brehmer.

General admission tickets will be $30. This price includes all the wings one can eat, live music from Cadillac Dave and the Chicago Redhots, a raffle ticket, continuous sponsor giveaways and loads of surprises. There will also be VIP tickets available for $65 which will include all of the above plus a limited drink package, parking pass, goody bag, and access to the VIP area.

Dave March on 25 Years of BusinessMarch Equipment celebrates a quarter century this year for one of the largest and most successful used

equipment dealers in the tristate area. “Twenty six years ago, we were originally a division of Schweppe on (Chicago’s) North Avenue,

“ said Dave March. “In 1989, Bud had decided that he had been spending a lot of time on used equipment and his brother Ralph had been spending a lot of time at North Avenue.

They decided to do a friendly split and Bud formed UEQ Corporation (dba UEQ Schweppe Used Equipment).”

After more than fifty years in business, Bud sold UEQ to long time General Manager, Dave March, who had been with them for almost three decades.

“It was 2002 that Bud decided to retire; that’s when I purchased the company,” Dave related.

“Providing the industry with quality used equipment” has been Dave’s proudest accomplishment for March. March joined the Better Business Bureau in 2004 and has zero complaints in all that time.

When asked what he’d learned after so many years of service and what he’d like to be remembered for, Dave reflected on what business’ reputation means on a personal level. “What I’ve learned is just be fair. It all comes back to you. Be fair with your people, be fair with your customers. Just run an honest business; that’s worth it alone.”

So, what should people know about buying used equipment? “First, obviously, their budget doesn’t allow them to buy new,” said Dave. “Purchase it from a company that stands behind them... a company that has a reputation like we do.”

See March Equipment’s ad on page 7 of this issue.

Above: Bud and Marleah Schweppe (left) with Dave and Debbie March (center) and GM Mike Wolf (left).

Casey Moran’s Kellerman Sues Alhambra Palace Owner

North Side restaurateur Kevin Killerman, whose eateries include Casey Moran’s in Wrigleyville and Kelsey’s in Lincoln Park, sued the owner of the Alhambra Palace alleging he wrongfully ter-minated a $1.3 million contract to sell a 6,900-sqft site on West Randolph Street.

Killerman alleges Dr. Naser Rus-tom backed out of a deal to sell a building at 1340 W. Randolph St., about a block west of Dr. Rustom’s Middle Eastern restaurant.

Dr. Rustom terminated the con-tract because Mr. Killerman failed to provide information about his ability to finance the acquisition, according to the complaint.

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ATM Placements in Qualifi ed LocationsMeirtran is a provider

of more than 750 ATMs in northern Illinois,

working with all brands of ATMs. In addition to

stand alone units, we also sell and install

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Labor disgraces no man, but occasionally men disgrace labor.

— Ulysses S. Grant

Cost-Cutting Tips: Establish Daily Prep Level Pars

To control freshness, waste and spoilage, you need to know the amount of food to prepare for each shift based on an-ticipated sales. Kitchen managers and chefs who shoot from the hip when it comes to deciding how much and what needs to be prepared oftentimes end up shooting you in the foot. Too much prod-uct on hand results in nibbling, waste and spoil-age. Too little results in running out of needed supply on the line, which in turn means the occa-sional comp to make it up to the guest.

By establishing and constantly re-evaluating par levels for all prepped items, you help to reduce excessive waste. To learn more, visit “How to Profit From Proper Prep Work” at www.restaurantowner.com/prep.

The way to get started is to quit talking and

begin doing. — Walt Disney

Three’s The CharmSales reps on the road have three very important ways

to keep their clients informed: visiting, calling, and mailing. (E-mail is a popular communication, but is not as eff ective, as it is too easily disposable.) Visits, phone calls, and mailings are all excellent ways to communi-cate, and they work especially well in a combination of all three, which will guarantee successful sales. Your visits put a face with your voice, and in most cases your cus-tomer can see the products. Your phone calls take less of the customer’s time, but they keep both of you informed and in touch. Mailings let you show you creative side and deliver a huge amount of information. Th e combi-nation of these three forms of communication will put you at the top of your game and will boost your selling power.

Drive-By SalesIn any territory, salesreps

do a driveby while we are out making sales calls. A drive-by is an unscheduled visit to a prospect, a client, or a com-

pany that you do not know anything about. Th ese visits help keep you fresh in the minds of clients, plus they help you discover new pros-pects in the area that you may not otherwise have been aware of. Whatever you call a drive-by in your territory, it is something that all successful sales reps do. However, when you have been on the road for a while and all you can think about is that next appoint-ment or getting back to the offi ce, motivating yourself to make an extra stop can be quite a challenge.

Let these words of wisdom hit you like a big bug splat-tered across the windshield: “Any old bug can hit the windshield, but it takes one with guts to stick to it.” Al-ways keep going. Your next big sale could be from that one extra drive-by.

Avoid “Code Red”When a client asks, “When

can you have it ready?” we sell-ers immediately go into “code red” to come up with the earli-est, and usually unreliable, time we can deliver the product. But why go there? Instead, if you simply ask the client, “Is time a problem for you?” you will know the real time frame that will make the client happy. In most oases, the client will re-spond with a much more rea-sonable time of delivery than you have imposed on yourself. On the other hand, if the cli-ent does expect an unreasonable delivery date, you can decide whether you want to break your neck to get it done.

Keep in mind that whenever you take on an unreasonable delivery date, someone in pro-duction and shipping will often have to drop what they are do-ing, which may create a delivery

problem somewhere else. Also realize that when you promise a lightning-fast delivery date, if you’re one minute late (even if it’s in world-record speed) you have failed in the customer’s eyes.


After we tested and loved Taft Foodser-vice’s vegetarian gyros at Shmooze-fest, we knew that you don’t have to be a vegetarian to love eating like one.Above, Taft Food-masters unveils their new sausage

links in a pasta dish. The new SKU will be available for foodservice at this year’s NRA show. This is in addition to selling as a loaf, ground, or sliced. Taft will be adding new seasoning profiles to expand the ethnic versatility of this delicious vegetarian wheat-based plant pro-tein. It’s pre-cooked, kosher, vegan and Non-GMO Verified! Just heat-n-eat. See their ad in this issue on page 6.

Restaurant Rookies Go On The Hunt For The Perfect Property In New Series BUY THIS RESTAURANT

Aspiring restaurant owners take the first steps toward achieving their dreams in new Food Network series Buy This Restaurant premiering Wednesday, February 5th at 9pm ET/PT. With the help of commercial real estate expert Keith Simpson, each hopeful restaurateur searches to find the ideal space to launch their new business. In each episode, Keith shows each novice three different properties that could work for their restaurant concept and helps them visualize how the space can work for their business. From a turn-key operation complete with supplies but little room for creativity to a va-cant, dilapidated space that needs renovation but has tons of potential, Keith helps the newbies secure the foundation to run the restaurant of their dreams.

“Owning a restaurant is the new American dream and we wanted to capture the exciting, yet crucial first steps of launching that dream into reality,” said Bob Tuschman, Gen-eral Manager and Senior Vice President, Food Network.

In one episode, Keith helps Texas native, Joanie, find the best space to launch her new juice business. Currently operat-ing out of a mobile trailer, Joanie is looking for a brick and mortar that will not be a huge financial risk. Keith pushes her outside her comfort zone by showing her a variety of spaces in Austin including a bar and restaurant on popular 6th street, a former music store and an abandoned Thai restaurant. Each property is more different than the next but with Keith’s skilled eye he is able to map out the transformation so Joanie can envision her future and make the final decision that will determine the success of her business. In another episode, Keith heads to Minneapolis to guide Kelly and her sister Lisa as they search for the perfect space to launch their café. Keith shows these first-time buyers a charming café in a lakeside community, a busy downtown coffee shop and a rundown bakery in the suburbs. Kelly and Lisa are overwhelmed as they make one of the biggest decisions of their career.

Keith Simpson is a commercial real estate expert special-izing in restaurant businesses and properties. He began his career in the UK as a chef in 1973 graduating from a London college for Hotel and Catering. His career led him to gra-ciously cater for the British Royal Family which developed his taste not only for fine wine but also his desire to share food with others. Keith purchased his first restaurant in Cali-fornia in 1996 and in 2006 - at the height of the economy - he sold it for over three times what he paid. This initial deal piqued his interest in real estate and Keith became a full-time restaurant broker. Over the course of his career, Keith has owned three restaurants and one catering company in addi-tion to his many successful property deals. His deals run the gamut from small family-owned pizza joints to fine dining establishments. Keith resides in Sacramento, California.

Buy This Restaurant is produced by Magnetic Productions.

Don’t Drink Your Coffee – Absorb It!

Don’t have time for a cup of coffee? Or you just can’t stand the taste of the stuff? A new product developed by a Harvard undergraduate in partner-ship with an Internet entrepreneur may let you get your fix through the skin. “Sprayable Energy,” as it’s called, is a topical caffeine spray that permeates the skin and seeps into your bloodstream. Four doses of the spray supply the same jolt of energy and wake-fulness as a standard cup of coffee. The product is currently unscented, but its developers are consider-ing the possibilities of adding mouthwatering aro-mas as well. There’s nothing like Supreme’s

tamales for a taste of Chicago fast food goodness. Supreme got its start in a factory at Chi-cago and Washtenaw in 1950 and then moved to the Belmont Cragin neighborhood. They may be a newer addition to Elk Grove Village, having moved into its facility at 1495 Brummel Avenue in 2012, but they sure aren’t newcomers in the food industry. “The Chicago Tamale” is popular across the United States, 3rd party audited and available in many retail stores and foodservice distributors; their foodservice operation is distributed by Al’s.


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Sriracha Shortage?Distributors of Sriracha sauce cut deliveries to res-

taurant suppliers, sometimes by as much as half, to conserve supplies of the popular condiment during a 30-day pause in shipments from California manufac-turer Huy Fong Foods. “I think we have plenty of Sri-racha to make it through the next month, but if there is a Srirachapocalypse, we’ll probably have to lock the front gates and hire security,” said Scott Slater, owner of Slater’s 50/50, which launched a limited edition Sriracha Burger earlier this month.

– Adapted from San Diego Union-Tribune

Chef Profi leNAME: Guillermo Tellez

RESTAURANT: Tavernita, Little Market Brasserie, Tippling Hall

PHONE: 815-355-4483

ADDRESS: 3 Locations:151 W Erie St10 E Delaware Pl646 N Franklin Street Ste. 200Chicago, IL 60654

BIRTHPLACE: MEXICO

CURRENT POSITION: Mercadito Hospitality Chef/Partner

FIRST FOODSERVICE JOB: IHOP (International House of Pancakes)

FAVORITE FOOD: Spicy Indian Food

AWARDS/HONORS: First recipient of the Felipe Rojas Lombardi scholar-ship from the James Beard Foundation awarded to Latinos that infl uence others in the high end cuisine category

MEMORABLE CUSTOMERS: Michael Jordan, Prime Minister Tony Blair, Dustin Hoffman, inner city kids from Cabrini Green, Ferran Adria

WORST PART OF JOB: Scrambling to cover a shift when someone calls out.

MOST HUMOROUS KITCHEN MISHAP: Getting my hand stuck inside a big wild striped bass trying to get the hook out.

FAVORITE FOOD TO PREPARE: Spit Roasted Lamb

PART OF JOB THAT GIVES MOST PLEASURE: The instant gratifi ca-tion of the smile of a satisfi ed guest. You know when you have done your best.

IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: I would be a farmer. That occupation would allow me to be creative in ways in which I can help the community at the same time.

BEST ADVICE RECEIVED: Find something that you love to do and you will never work a day in your life.

FAVORITE VACATION SPOT: Spain and sunny beaches.

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: It keeps me up to date with what is going on in the business, which is my way of life.

Johnny Rockets to Open Locations in PakistanAs part of a strategic plan to introduce 10 Johnny Rockets in Pakistan within

the next nine years, Johnny Rockets franchise partner and CEO of Hamdan In-ternational Monavar K. Ahmad unveiled his company’s first location at Dolmen Mall, Pakistan. – Restaurant News Resource

INTERNATIONAL

Chains Test Touchscreen Ordering

A renovated White Castle restaurant in Co-lumbus, Ohio, boasts two touch-screen kiosks that customers can use to per-sonalize their orders at their own pace. In Laguna Niguel, Calif., a McDon-ald’s restaurant is testing tablets on each table that provide the same kind of service. Similar systems are increasingly avail-able in Europe and other countries, feeding young-er consumers’ higher ex-pectations, Technomic’s Darren Tristano said. “It also creates better effi-ciency between the cus-tomer and the back of the house, and reduces order errors,” he said. –

Adapted from QSR Magazine

The Infl uence of the new American Wine

California will contin-ue to lead U.S. wine pro-duction, but the spread of its influence and win-eries to other states will make 2014 a vital year for the evolution of the new American wine. American wines have less alcohol and are less ripe than their imported counterparts and move away from traditional categories to represent local tastes and lands.

– Adapted from The Washington Post


The Salary Gender GapTh e gender gap between the salaries of men and women doing

comparable work is a controversial issue. Its causes and cures are a source of debate, but an analysis of data from the Bureau of Labor Statistics (conducted by the 24/7 Wall Street website) identifi ed the occupations with the widest disparity between male and female salaries:

n Insurance agents. Females in the profession earn a weekly me-dian salary of $641, or 62.5 percent of the male median, $1,026.

n Retail salespersons. Females’ weekly median salary: $436, or 54.3 percent of men’s ($678).

n Real estate brokers/sales agents. Women earn a weekly me-dian of $680, 66 percent of the male median, $1,031.

n Personal fi nancial advisors. Women: $1,016 weekly median, compared to men’s $1,532, or 66.3 percent.

n Educational administrators. Women: $1,052 weekly median, 67.2 percent of the male $1,566.

Ask For ReferralsEvery salesperson recognizes the power of referrals. Th e

problem is remembering to ask for them. Some salespeo-ple hesitate to ask for referrals if the prospect doesn’t buy. Th is is the wrong thing to do, because if a good presenta-tion was made, prospects may feel obligated –since they didn’t buy– to help the salesperson.

After asking for a referral, inquire, “What do you admire most about the person you are referring?’ Th en, when you meet with referrals, start off by telling them about the good traits their friend admires them for.

Emerald Coffee Introduces New Coffee Blends

Jorge Garces, owner of Addison IL based Emerald House Coff ee Roastery recently announced its new coff ee blends. Emerald House Coff ee Roastery is the exclusive coff ee roaster for Th e Garces Group, headed by Iron Chef Jose Garces. Th e fi rm roasts coff ees for Jose’s restaurants, which are under the Garces Trading brand.

New blends from Emerald House Coff ee Roastery available to the local market include:

1. Carlito’s Way Blend. A bold Cuban style espresso blend. It has been designed to be sweet, not bitter with balanced acidity. Th e beans used include Colombian, Guatemalan and Sumatra.

2. Fresh Brew Latino Blend. Th is full bodied, bold medium roast is best enjoyed when brewed traditionally or using the French Press method. Th is is a full body coff ee without being over roasted which can result in an acidic, bitter fl avor profi le. Th e Latin blend has been designed to have a great aroma, nice taste and a smooth fi nish.

3. Canoa Blend. Th is is a 100% Colombian decaf, medium roasted coff ee which is blended and roasted to bring out the fruit notes and aroma, while maintaining a character in a decaf blend.

4. Sunshine Blend. Th is blend uses 100% Guatemalan beans and is a medium, light roast, with chocolaty, nutty, sweet under-tones, with a smooth fl avor, light acidity and full, bright fi nish.

5. Th ese blends are in addition to the Emerald House Blend, which is a light roast of two diff erent Colombian beans and a secret mixture of other South American beans. Th is blend is the fi rm’s signature blend which is known for its smooth taste, great fl avor and generous aroma.Emerald House Coff ee roasts to order, private labels and cre-ates custom blends for its customers locally and nationally. Th e fi rm has very low minimums and several diff erent packaging options. Th e fi rm also off ers machine rental programs for its customers. For more information see their ad on page 21 of this issue.

INTERNATIONALToronto Sous Chef Shortage

Toronto, Canada’s res-taurateurs and executive chefs are scrambling to fill sous-chef positions in a market with plenty of new eateries but too few experienced chefs, writes Sarah Spitz. Vet-erans in the industry are luring and keeping high-quality staff with higher pay, perks like staff din-ner outings and execu-tive chefs that are keen on long-term training.

– Adapted from National Post (Canada)

Real integrity is doing the right thing, knowing that nobody’s going to know whether

you did it or not. — Oprah Winfrey


Small plates to gourmet hand-held foods to ap-petizers or upscale fast food item, Empanadas are the perfect fit. When Empanadas Patagonia opened their first bakery in Buenos Aires, Argentina, it of-fered pizza and empanadas. Now Empanadas Pata-gonia makes it possible to bring a bit of Buenos Aires to your pizzeria. But the popularity is not stopping there. These items work well for small plates on any type of menu. They also work well for grab and go or as a quick serve gourmet fast food item. And, since they are fully prepared, there is no waste and easy

cost control. Add empanadas to your menu today, and taste the best culinary fusion in the Americas. Pictured above are Carol and Stefan Lyman, 2nd and 3rd generation empanada specialists. After WWII, more than 6 million Italians moved to Argentina, creating a fusion of cultures and delicious food. Similar to Italian calzones, but with thinner, flakier crusts, the new immigrants adopted empanadas as their own and over time, empanadas became a staple in pizzerias all over Argentina. Today, across Europe, empanadas are typically enjoyed by pizzeria customers while they wait for their pizza to finish baking. The new im-migrants found that the high heat of their pizza ovens were ideal for making the empanadas nice and crispy…and for stimulating appetites as well. See their ad on page 22

GFS Marketplace is

opening a new store at

301 N. Bluemound Dr.

in Appleton, Wiscon-

sin. Grocers in central

Indiana received large

crowds of shoppers get-

ting ready for extreme

cold and several inches

of snow in preparation

for last month’s bliz-

zard-like conditions. A

Marsh Supermarkets

store in Indianapolis ex-

pected record sales dur-

ing that weekend, and

at least 70 employees

worked to keep shelves

stocked and customers

moving through check-

out. “I could sell water

to a fish today,” Manag-

er Larry Schultz said. - In-

dianapolis Star Chicago Restau-

rant Week runs through

February 6, 2014. Din-

ers can enjoy value pric-

ing for lunch and/or

dinner at dining estab-

lishments throughout

the city and surround-

ing suburbs. For more

info, go to choosechi-

cago.com. The Hilton

Indian Lakes Resort

at 250 W. Schick Rd. in

Bloomingdale, IL is un-

dergoing a renovations

of their public areas.

The Naperville Winter

Ale Fest takes place

on Saturday, February

22nd and will be the

city’s first outdoor win-

ter beer festival. Situate

on the frozen tundra

of Naperville’s Frontier

Park, the festival will

feature over 120 unique

beers from craft brew-

eries around the coun-

try. The festival will also

feature food from some

of Chicagoland’s favor-

ite food trucks. Perry’s

Steakhouse & Grille,

which opened this past

November at Oakbrook

Center, is offering a

Pork Chop lunch on Fri-

days with their Famous

Pork Chop, a seven fin-

ger high chop that is

dried, cured and roast-

ed, then caramelized

and topped with Perry’s

signature herb-garlic

butter. Drink domestic

at Tokio Pub in Scha-

umburg. On February

24, 2014, the restaurant

will host a special four-

course dinner pairing

up a spectacular menu

from Chef Peter Balodi-

mas with the delicious

American craft brews

of Samuel Adams. The

price for the evening is

$35 per person.

Local News

Energems is a great tasting en-ergy supplement made with a special blend of B-vitamins, caf-feine and real milk chocolate. The hard-coated gems are 15 calories each and come in three flavors; milk chocolate, pea-nut butter chocolate and mint chocolate. Three Energems are equivalent to one strong cup of coffee, with nine gems per box.

American Academy of Chefs 2013 Midwest Chapter Dinner


5 Basic Principles to Prove You’re Not a Rotten Boss

1. Don’t devalue an employee’s worth. In addressing an action or behavior that needs to change, always take the salesperson aside for a private talk. Dressing down a rep in front of his or her peers, whether warranted or not, hinders progress and is counterproductive to building a better relationship and stronger sales ability.

Every employee has family and friends, a few enemies and a few on the sidelines who live for gossip; don’t feed any of them with a public display of anything but stalwart leadership. They will look to you for either help or a chewing out, but in the greater scheme of accomplish-ments, the outstanding mentor will be respected, while the screaming hothead is a target for anger... and worse.

2. Listen with understanding. When an employee wants to discuss something, make yourself available both mentally and emotionally. Lis-ten to understand all the issues involved, not just the ones you find rel-evant. This may be difficult, but it will be rewarding—for both of you.

3. Talk to sales staff with compassion. When you have something to say to a salesperson, be honest but respectful. By respecting your sales-people, you build a team of people who can be open and honest with you and with their customers.

Sales is the toughest job, the point man’s dilemma of being always in the line of fire, and always trying to bring home profit, but often falling short. It is discouraging work, and requires guidance to steer even the best through sometimes barren slumps. When you open a dialogue, you can usually open up new approaches and try new techniques. When a tough sale closes, it is sweet victory over adversity, and let them know you’re glad for their effort.

4. Acknowledge positive efforts and good intentions. Whenever a person on your team invests time and energy into improving perfor-mance, acknowledge it in a positive way. In other words, recognize ef-fort as well as solid job performance.

Discipline is learned, it is never inherent. Discipline requires skills, and skills always need to be learned. When employees come to work, they come for a variety of reasons; one thing they do not want a hand-out. So, applaud effort.

6. Help uncover the talent in every member of your team. It is a popular tale: a gifted worker is admonished for doing a bad job. GE would love to erase the day they fired a copywriter named Kurt Vonne-gut. Talent, and those things that motivate talented people, always have

to be unearthed. Look for ways to help your

people uncover their talents. Motivate them to reach higher. Set little goals in small steps that, in achieving these small goals, will give them a feeling of accom-plishment and growth. If you gain the reputation for fostering future stars, your operation will attract bright, motivated people to strut their best... and your customers will be proud to be a part of it all.

Break Down Cost, Break Down ObjectionsIf you wouldn’t consider giving the same canned presentation

to all your prospects, be sure to customize the information you send them as well. Because prospects often just want to know what they’ll have to pay and what they’ll get out of your prod-uct, think twice before sending them long case studies, statistics, or other highly detailed info they don’t want or need. Instead, save their time by providing several specific monthly payment options, then briefly recapping what they get in return: “For less than $1,000 a month we can provide your organization with a system that will protect you from losses that would more than triple this monthly expense if you didn’t have this protection.”

This gives your prospects realistic, concrete figures to show them that your product is a wise investment.

Sump PumpsSump pumps are small

pumps that get rid of the ground water out of a base-ment or a lower level. It is a great idea to install a sump pump that plugs into the float plug and then into the socket. A float plug will au-tomatically control the rate that the pump runs If your float plug goes out. you will be able to plug the pump directly into the wall socket and run the pump manually until the pump can be fixed.

If your sump pump goes out, do this:

1. Check the power source. ls it plugged in?

2. Does the circuit breaker need to be switched?

3. If it’s plugged in and the circuit breaker is work-ing and the sump pump is still not operating, call your plumber.

Here are a couple of hints on how to minimize this problem in the future:

n Be sure to maintain and monitor your sump pump with frequent inspections.

n Purchase a battery pow-ered sump pump as a backup for when there is no power. This is an excellent preventive approach, especially if you have frequent power outages in your area.

–From the Mahoney Environmental Troubleshooting Guide To get your

copy, see their listing in our directory

Sarah Cocco, daughter of LPS Corporation’s Kerry Cocco, dropped in for an afternoon to see how Food Industry News creates an issue. Mark Braun,

Associate Publisher shared a few design secrets and showed how pages are written, assembled and uploaded directly to press. Sarah is a student at St. Norbert College. LPS appears on page 29 of this issue.

MaineLobster

ExchangePortland, ME

(708) [email protected]

Pastry Ingredients

Tart Shells & Puff Pastry ShellsChocolate Cups & Shells

Chocolate Pencils, Curls & DecorationsFlavoring Oils & Extracts

Sotiros Foods Inc.708.371.0002


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 Olympia Maintenance ..................................708-344-0344 ANTIQUES & FURNISHINGS Jans Antiques ...............................................312-563-0275 APPETIZERS PFG-Fox River ............................Page 03 ...630-896-1991 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 25 ...630-954-1244 ASSOCIATIONS Illinois Restaurant Association ....Page 28 ...312-787-4000 ATM MACHINES Meirtran ATM ...............................Page 35 ...800-382-5737 Payment Alliance International .....................630-368-1833 AUCTIONEERS Bob King Auctions .......................Page 16 ...847-458-0500 AWARDS Classic Design Awards ................................847-470-0855 AWNINGS & CANOPYS Chesterfi eld Awnings ..................Page 18 ...312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings ..............Page 38 ...630-833-5700 BAKERS-WHOLESALE Gerhard’s European Desserts ....Page 25 ...847-234-0023 Gonnella Baking Co ....................Page 30 ...312-733-2020 IL Mulino di Valenzano Bakery ....Page 26 ...773-934-1625 Forno Palese Baking Company ...................630-595-5502 JR Dessert Bakery .......................................773-465-6733 Red Hen Bread ............................................312-433-0436 BAKERY-PRODUCTS Instantwhip Chicago ....................Page 18 ...800-933-2500 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .............847-705-6619 BAR STOOLS Chicago Booth ............................Page 20 ...773-378-8400 Waco Manufacturing ....................................312-733-0054 BAR SUPPLIES Ramar Supply Co ........................Page 36 ...708-233-0808 BATCH FREEZERS Kool Technologies .......................Page 31 ...630-483-2256 BLENDERS Blendtec .......................................................800-253-6383 BOOTHS Chicago Booth ............................Page 20 ...773-378-8400 BOOTHS-UPHOLSTERERS Chicago Booth ............................Page 20 ...773-378-8400 BREAD & ROLLS Gonnella Baking Co ....................Page 30 ...312-733-2020 IL Mulino di Valenzano Bakery ....Page 26 ...773-934-1625 Forno Palese Baking Company ...................630-595-5502 Red Hen Bread ............................................312-433-0436

BUTTER-CLARIFIED Danish Maid Butter Co ................Page 08 ...773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ................Page 08 ...773-731-8787 CABLE TV-SALES & INSTALLATION Prime Time Sports .......................................847-637-3500 CASH & CARRY-WHOLESALE GFS Marketplace ........................Page 27 ...800-968-6525 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ..................847-675-6066 CATERING-VEHICLES DCI Central (Hotshot) .................Page 12 ...800-468-7478 CEILING CLEANING Skyline Building Services ............Page 16 ...312-454-4545 CHAIR/BARSTOOL REPAIRS Restaurant Chair Repair .............Page 18 ...630-424-0424 CHAIRS-COMMERCIAL Chicago Booth ............................Page 20 ...773-378-8400 John Manson & Associates ..........................773-278-8280 Waco Manufacturing ....................................312-733-0054 CHARCOAL Apache Supply .............................................708-409-1040 Charcoal Supply Company ..........................312-642-5538 CHEESE PFG-Fox River ............................Page 03 ...630-896-1991 New Dairy ....................................................312-421-1234 CHEESECAKES Eli’s Cheesecakes ........................................773-736-3417 CHICKEN TENDERS Love Me Tenders, LLC ................Page 34 ...773-502-8000 CHICKEN-PROGRAMS FSI/Foodservice Solutions ...........................847-719-6088 CHILI Captain Ken’s Foods ................... Page 11 ... 800-510-3811 CIGARS Pacifi c Cigar Company ...............Page 40 ... 630-972-1189 CLASSIFIED ADVERTISING Food Industry News .....................................847-699-3300 CLEANING PRODUCTS SuperClean ..................................................847-361-0289 CLEANING SERVICES Skyline Building Services ............Page 16 ...312-454-4545 COCKTAIL BLENDERS Blendtec .......................................................800-253-6383 COFFEE & TEA Chicago Coffees & Teas...............................773-252-7000 Java Breeze Coffee & Tea ...........................773-235-9356 COFFEE HOUSE PRODUCTS Chicago Coffees & Teas...............................773-252-7000 COFFEE ROASTERS Emerald House Coffee Roastery Page 21 ...630-506-2540 Rock House Coffee Roasting Co .................312-350-6190 COFFEE-GOURMET & SPECIALTY Chicago Coffees & Teas...............................773-252-7000 COLD STORAGE Perishable Distribution Solutions .................888-491-1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products ...................................800-767-5352 CONSULTING & DESIGN A D E Foodservice Equipment ..................... 630-628-0811 CORNED BEEF-FRESH Manny’s Food Products ..............Page 06 ...312-939-2855 Papa Charlie’s .............................Page 12 .. 877-522-PAPA Vienna Beef ................................Page 17 ...773-278-7800

CORPORATE GIFTS Vienna Beef ................................Page 17 ...773-278-7800 CREDIT CARD PROCESSOR Payment Alliance International .....................630-368-1833 DAIRY-PRODUCTS Instantwhip Chicago ....................Page 18 ...800-933-2500 PFG-Fox River ............................Page 03 ...630-896-1991 New Dairy ....................................................312-421-1234 DELIVERY-VEHICLES DCI Central (Hotshot) .................Page 12 ...800-468-7478 DESSERTS Algelato .......................................Page 24 ...847-455-5355 Gerhard’s European Desserts ....Page 25 ...847-234-0023 PFG-Fox River ............................Page 03 ...630-896-1991 Eli’s Cheesecakes ........................................773-736-3417 New Dairy ....................................................312-421-1234 DIRECTV Prime Time Sports .......................................847-637-3500 DISHWASHER-LEASING & RENTAL Cintas Facility Services ...............Page 33 ...630-543-3666 DISWASHING COMPOUND, DETERGENTS & SOAPS Cintas Facility Services ...............Page 33 ...630-543-3666 DUCT CLEANING Airways Systems ..........................................630-595-4242 Averus ..........................................................800-393-8287 Olympia Maintenance ..................................708-344-0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical ....Page 27 ...847-381-0448 ETHNIC FOODS Kikkoman Sales USA ..................Page 25 ...630-954-1244 EXHAUST FAN REPAIR Hoods Chicago ...........................Page 16 ...773-552-9200 FANS-VENTILATING & EXHAUST AWR Welding ..............................Page 08 ...773-491-5353 FAUCETS Faucet Shoppe The ....................Page 10 ...773-478-3890 FILTERS-EXHAUST SYSTEMS Averus ..........................................................800-393-8287 Olympia Maintenance ..................................708-344-0344 FIRE SUPRESSION SYSTEMS Averus ..........................................................800-393-8287 FIRE-EXTINGUISHERS Averus ..........................................................800-393-8287 Henrichsen Fire & Safety Equip ...................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affi rmed Medical Service .............................847-322-9185 FLOOR CLEANING-REFINISH & REPAIR Sexton Complete Care ................................. 800-827-1126 FLOORS-SALES & INSTALLATION Mr Floor Companies ...................Page 03 ...847-674-7500 FOOD BROKERS Sip & Company ............................................708-452-8828 FOOD DISTRIBUTORS Christ Panos Foods ....................Page 04 ...630-735-3200 Devanco Foods ...........................Page 11 ...847-228-7070 PFG-Fox River ............................Page 03 ...630-896-1991 Sotiros Foods ..............................Page 40 ...708-371-0002 Tec Foods Inc ..............................Page 14 ...773-638-5310 US Foods ....................................Page 13 ...800-942-9470 Anichini Brothers ..........................................312-644-8004 GFS Food Service Distribution ....................800-968-6515 Grecian Delight Foods .................................847-364-1010 Reinhart Foodservice ...................................866-961-5885 FOOD EQUIPMENT Bob King Auctions .......................Page 16 ...847-458-0500 Gold Medal Products ...................................800-767-5352

FOOD PROCESSING EQUIP SALES & SERVICE LPS Corp ....................................Page 29 ...847-451-2222 FOOD PRODUCTS Empanadas Patagonia ................Page 23 ...630-568-3964 GFS Marketplace ........................Page 27 ...800-968-6525 Love Me Tenders, LLC ................Page 34 ...773-502-8000 Soupbase.com ............................Page 37 ...216-381-9916 Taft Foodmasters ........................Page 06 ...212-644-1974 Tec Foods Inc ..............................Page 14 ...773-638-5310 Grecian Delight Foods .................................847-364-1010 FOOD PRODUCTS-PREPARED Captain Ken’s Foods ................... Page 11 ... 800-510-3811 FOOD SAFETY TRAINING Food Industry Training .................................630-690-3818 FOODSERVICE EQUIPMENT Leach Food Equipment Distributor . Page 33.....815-712-7707 March Quality Used & New Equip Page 07 ..800-210-5895 Zepole Restaurant Supply ..........Page 19 ...630-783-1239 Losurdo Inc ..................................................630-833-2828 Thunderbird Food Machinery .......................866-451-1668 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ..............Page 17 ...888-908-5600 Cobblestone Ovens .....................................847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ..................... 630-628-0811 Losurdo Inc ..................................................630-833-2828 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ..............Page 17 ...888-908-5600 Cobblestone Ovens .....................................847-635-0172 FOODSERVICE-SUPPLIES GFS Marketplace ........................Page 27 ...800-968-6525 PFG-Fox River ............................Page 03 ...630-896-1991 Ramar Supply Co ........................Page 36 ...708-233-0808 FREEZERS-ALL TYPES Custom Cooler & Freezer ...........Page 06 ...630-879-3131 FROZEN FOODS Taft Foodmasters ........................Page 06 ...212-644-1974 FRYERS FSI/Foodservice Solutions ...........................847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware ...................708-641-7007 Just Gaskets And Hardware ........................708-758-1289 GELATO Algelato .......................................Page 24 ...847-455-5355 Palazzolo’s Gourmet Ice Cream .Page 35 ...269-561-2000 New Dairy ....................................................312-421-1234 GELATO EQUIPMENT & SUPPLIES Kool Technologies .......................Page 31 ...630-483-2256 GIARDINERA E Formella & Sons ......................Page 24 ...877-598-0909 V Formusa Company ...................................312-421-0485 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical ....Page 27 ...847-381-0448 GOURMET-FOOD PRODUCTS PFG-Fox River ............................Page 03 ...630-896-1991 Chicago Importing Company .......................800-828-7983 New Dairy ....................................................312-421-1234 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 07 ...888-551-1998

DIRECTORY


American BioFuels Corp ..............................630-631-5714 Hopkins Grease Company ...........................877-404-7327 Kaluzny Bros Inc ..........................................815-744-1453 Mahoney Environmental ..............................800-892-9392 GREASE-EXHAUST CLEANING Airways Systems ..........................................630-595-4242 Averus ..........................................................800-393-8287 Enviromatic Corporation of America ............847-729-8000 Olympia Maintenance ..................................708-344-0344 GREEK YOGURT Grecian Delight Foods .................................847-364-1010 GYROS Devanco Foods ........................... Page 11 ...847-228-7070 Taft Foodmasters ........................Page 06 ...212-644-1974 Grecian Delight Foods .................................847-364-1010 HAMBURGER PATTY MANUFACTURER Devanco Foods ........................... Page 11 ...847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical ....Page 27 ...847-381-0448 HOOD & DUCT SYSTEMS AWR Welding ..............................Page 08 ...773-491-5353 HOOD & EXHAUST-CLEANING Airways Systems ..........................................630-595-4242 Averus ..........................................................800-393-8287 Enviromatic Corporation of America ............847-729-8000 Olympia Maintenance ..................................708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ..........................312-666-5222 HOOD SYSTEMS-FIRE Hoods Chicago ...........................Page 16 ...773-552-9200 Averus ..........................................................800-393-8287 Henrichsen Fire & Safety Equip ...................800-373-9714 HOT DOGS Vienna Beef ................................Page 17 ...773-278-7800 Crawford Sausage .......................................773-277-3095 Red Hot Chicago ..........................................800-249-5226 ICE COMPANIES Tinley Ice Company .....................................708-532-8777 ICE CREAM Algelato .......................................Page 24 ...847-455-5355 Homer’s Gourmet Ice Cream ......Page 10 ...847-251-0477 Instantwhip Chicago ....................Page 18 ...800-933-2500 Palazzolo’s Gourmet Ice Cream .Page 35 ...269-561-2000 New Dairy ....................................................312-421-1234 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies .......................Page 31 ...630-483-2256 ICE MACHINES SALES & LEASING LPS Corp ....................................Page 29 ...847-451-2222 Grove Ice Machines .....................................630-969-5199 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ................Page 32 ...312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Grove Ice Machines .....................................630-969-5199 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ......................708-366-3333 INSURANCE Heil & Kay Insurance Agency ......Page 38 ...847-259-1421 Northern Illinois Insurance ..........Page 02 ...815-226-9353 Oxford Life Insurance ..................Page 05 ...630-590-6150 Professional Consultants Inc ......Page 21 ...630-369-0013 Caro Insurance Services ..............................708-745-5031 Concklin Insurance Agency ..........................630-268-1600 ISU Northwest Insurance Services ..............888-366-3467 ISU-WM Schwartz & Co ...............................847-996-0002

The Horton Group ........................................312-917-8610 INSURANCE SERVICES Northern Illinois Insurance ..........Page 02 ...815-226-9353 R W Troxell & Company ..............Page 10 ...312-948-5228 Farmers Insurance-Mark Holihan ................847-823-6800 INTERIOR DECORATORS & DESIGNERS Sarfatty Associates ...................................... 847-920-1100 ITALIAN BEEF Devanco Foods ...........................Page 11 ...847-228-7070 Papa Charlie’s .............................Page 12 .. 877-522-PAPA Serrelli’s Foods ...........................Page 15 ..877-385-BEEF Red Hot Chicago ..........................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ......................Page 24 ...877-598-0909 ITALIAN SAUSAGE Devanco Foods ...........................Page 11 ...847-228-7070 Papa Charlie’s .............................Page 12 .. 877-522-PAPA Anichini Brothers ..........................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co ........................Page 36 ...708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ..................Page 25 ...630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest .............................................800-921-9151 KITCHEN-DESIGNERS Sarfatty Associates ...................................... 847-920-1100 KITCHEN-EXHAUST SYSTEMS/CLEANING Averus ..........................................................800-393-8287 Enviromatic Corporation of America ............847-729-8000 Olympia Maintenance ..................................708-344-0344 KNIFE-SHARPENING SERVICE Cozzini Inc ...................................................888-846-7785 Maestranzi Brothers .....................................708-867-7323 KNIVES-FOOD PREP Mercer Cutlery .............................................773-844-7256 LIFE INSURANCE Oxford Life Insurance ..................Page 05 ...630-590-6150 LINEN SUPPLY & RENTAL SERVICE Ajax Linen & Uniform ...................................800-244-4000 Cosmopolitan Textile ....................................773-254-6100 Mickey’s Linen ............................................. 773-545-7211 Valley Linen Supply ......................................630-897-4474 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ..........Page 02 ...815-226-9353 LIQUOR-WHOLESALE Peerless Liquors ..........................................773-378-3908 LOBSTERS Maine Lobster Exchange ............Page 40 ...708-253-7728 LOGISTICS COMPANIES Perishable Distribution Solutions .................888-491-1641 MEAT PROCESSING EQUIP SALES & SERVICE LPS Corp ....................................Page 29 ...847-451-2222 Berkel Midwest .............................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .............800-382-2266 MEAT-WHOLESALE Devanco Foods ...........................Page 11 ...847-228-7070 Anichini Brothers ..........................................312-644-8004 Buedel Fine Meats & Provisions ..................708-496-3500 Sierra Meat & Seafood .................................800-444-5687 MEATS PFG-Fox River ............................Page 03 ...630-896-1991 MEATS-SPECIALTY & EXOTIC MEATS Sierra Meat & Seafood .................................800-444-5687

MEDICAL SUPPLIES Affi rmed Medical Service .............................847-322-9185 MENUS-CUSTOM PRINTED Menu’s To Go ...............................................630-483-0848 MILK Instantwhip Chicago ....................Page 18 ...800-933-2500 New Dairy ....................................................312-421-1234 MODELS-TRADE SHOWS Enve Models ................................................312-929-2791 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .............847-705-6619 NACHO-EQUIPMENT & SUPPLIES Gold Medal Products ...................................800-767-5352 NAME-PLATES & TAGS Classic Design Awards ................................847-470-0855 OIL & SHORTENING Columbus Vegetable Oils ............Page 48 ...773-265-6500 OIL RECOVERY & RECYCLING Northern Light Energy ..................................708-695-5042 OILS & FATS-COOKING Columbus Vegetable Oils ............Page 48 ...773-265-6500 OILS & VINEGAR Pastorelli Foods ....................................... 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils ............Page 48 ...773-265-6500 OLIVE OILS Columbus Vegetable Oils ............Page 48 ...773-265-6500 ORGANIC FOODS Pastorelli Foods ....................................... 800-SOS-AUCY OUTDOOR FURNITURE John Manson & Associates ..........................773-278-8280 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical ....Page 27 ...847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .....................................847-635-0172 PAINTING & HANDYMAN SERVICES Schubert Painting .........................................847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc ..............................Page 14 ...773-638-5310 Gust John Foods & Products Corp ..............630-879-8700 PAPER-PRODUCTS Ramar Supply Co ........................Page 36 ...708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co ........................Page 36 ...708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta .....................773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ....Page 25 ...847-234-0023 PASTRY INGREDIENTS Sotiros Foods ..............................Page 40 ...708-371-0002 PATTY MACHINES/FOOD FORMERS Berkel Midwest .............................................800-921-9151 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ......................Page 20 ...800-332-7805 Presto X Pest Control ..................................888-627-5772 PICKLES & RELISH Vienna Beef ................................Page 17 ...773-278-7800 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ..........................................312-644-8004 PLAQUES Classic Design Awards ................................847-470-0855 PLUMBING SUPPLIES Faucet Shoppe The ....................Page 10 ...773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ..................847-675-6066

POINT OF SALE SYSTEMS Resource Point of Sale ...............Page 15 ...773-252-5500 United Video Systems .................Page 07 ...708-780-1200 HotSauce Technologies ...............................312-623-6007 Merchants Solutions ....................................708-449-6650 Retail Control Solutions ...............................630-521-9900 Schmaus Cash Register & POS ..................847-675-6066 SilverWare POS ...........................................888-510-5102 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products ...................................800-767-5352 PRESSURE WASHING Mahoney Environmental ..............................800-892-9392 Olympia Maintenance ..................................708-344-0344 PRINTERS Menu’s To Go ...............................................630-483-0848 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ......................Page 24 ...877-598-0909 PRODUCE DISTRIBUTORS PFG-Fox River ............................Page 03 ...630-896-1991 Premier Produce ..........................................847-678-0780 PUBLISHING Food Industry News .....................................847-699-3300 RE-UPHOLSTERY Chicago Booth ............................Page 20 ...773-378-8400 REACH IN COOLERS United Fast Food & Beverage .....Page 14 ... 847-616-0711 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ..............Page 17 ...888-908-5600 Mackay Heating & Mechanical ....Page 27 ...847-381-0448 Accu-Tech ....................................................847-658-8440 REFRIGERATION UNITS United Fast Food & Beverage .....Page 14 ... 847-616-0711 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ...........Page 06 ...630-879-3131 RENDERER-RECYCLING Mahoney Environmental ..............................800-892-9392 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ...........................847-719-6088 Losurdo Inc ..................................................630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES C & R Restaurant Service ........... Page 11 ...312-850-1818 Custom Cooler & Freezer ...........Page 06 ...630-879-3131 Olympic Store Fixtures ................Page 37 ...773-585-3755 Ramar Supply Co ........................Page 36 ...708-233-0808 Trimark Marlinn ...........................Page 09 ...708-496-1700 Zepole Restaurant Supply ..........Page 19 ...630-783-1239 Berkel Midwest .............................................800-921-9151 Mercer Cutlery .............................................773-844-7256 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ..............Page 17 ...888-908-5600 Mackay Heating & Mechanical ....Page 27 ...847-381-0448 Accu-Tech ....................................................847-658-8440 Berkel Midwest .............................................800-921-9151 Cobblestone Ovens .....................................847-635-0172 Hobart Corporation ......................................847-631-0070 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions .......................Page 16 ...847-458-0500 March Quality Used & New Equip Page 07 ..800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives .................. 708-361-1150 Kudan Group Inc ..........................................312-575-0480 Nick Dibrizzi/Coldwell Banker ......................708-562-9328 Pontarelli & Company ..................................847-778-3571


RESTAURANT-DESIGNERS A D E Foodservice Equipment ..................... 630-628-0811 Losurdo Inc ..................................................630-833-2828 Sarfatty Associates ...................................... 847-920-1100 RESTAURANTS La Scarola Restaurant ................Page 15 ...312-243-1740 SALAD-DRESSINGS & OILS Columbus Vegetable Oils ............Page 48 ...773-265-6500 Tec Foods Inc ..............................Page 14 ...773-638-5310 SANITATION TRAINING Illinois Restaurant Association ....Page 28 ...312-787-4000 SATELLITE TV SYSTEMS Prime Time Sports .......................................847-637-3500 SAUSAGE Vienna Beef ................................Page 17 ...773-278-7800 Anichini Brothers ..........................................312-644-8004 Crawford Sausage .......................................773-277-3095 Red Hot Chicago ..........................................800-249-5226 SAUSAGE MAKING EQUIP SALES & SERVICE LPS Corp ....................................Page 29 ...847-451-2222 SCALES Berkel Midwest .............................................800-921-9151 SEAFOOD-WHOLESALE Maine Lobster Exchange ............Page 40 ...708-253-7728 SEATING Waco Manufacturing ....................................312-733-0054 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ...................Page 07 ...888-551-1998 SHEET METAL FABRICATION C & R Restaurant Service ........... Page 11 ...312-850-1818 SHIPPING SERVICES Perishable Distribution Solutions .................888-491-1641 SHORTENING Columbus Vegetable Oils ............Page 48 ...773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics .....................Page 20 ...888-774-6270 SIGNS Classic Design Awards ................................847-470-0855 SILVERWARE & DINNERWARE John Manson & Associates ..........................773-278-8280 SLICERS-SALES & SERVICE LPS Corp ....................................Page 29 ...847-451-2222 Berkel Midwest .............................................800-921-9151 Maestranzi Brothers .....................................708-867-7323 SMOOTHIE MACHINES Blendtec .......................................................800-253-6383 SOAPS & DETERGENTS Cintas Facility Services ...............Page 33 ...630-543-3666 SOCIAL MEDIA SERVICES Stick Out Social ...........................Page 16 ...312-655-9999 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies .......................Page 31 ...630-483-2256 Taylor Freezers and Equipment ...................888-942-0777 SOUP BASES Soupbase.com ............................Page 37 ...216-381-9916 SOUPS Vienna Beef ................................Page 17 ...773-278-7800 SPICE BLENDS Famar Flavors ..............................................708-926-2951 STAINLESS STEEL EQUIPMENT & REPAIR C & R Restaurant Service ........... Page 11 ...312-850-1818 STEAM CLEANING Skyline Building Services ............Page 16 ...312-454-4545 Mahoney Environmental ..............................800-892-9392

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

Liquor & Tobacco Store - Far North Subs NEW

• Sales $705k • Rent $1265• Price $120k + Inv

Pizzeria - South Suburbs NEW

• Sales $690k• Rent $3,500• Price $239k

Independent Fast Food (Far West)

• Sales 1MM • Rent $3,900• Profi t $260k• Price $699K

Breakfast Lunch Restaurant (SW Subs) - NEW

• Sales $252k• Hours 6am-3pm• Rent $2,750• Asking $69k

Independent Quick Serve PRICE REDUCED!

• European Style Kebabs sandwiches• Sales $250k• Asking $119k

Pizzeria (SW Suburbs)

• Rent $750/mth• Sales $15k/mth• Asking $35k

Sandwich Franchise (West Loop)

• 2012 net sales $501k • Rent $3,800• Asking $175k

Jamba Juice Smoothie Franchise• Madison, WI Asking $275k• Merrillville, IN Asking $175k

Franchise Re-Sale Opportunities • Subways (17)• Cold Stone Creamery (2)• Pockets (1)• Papa Johns (3)• Luke’s Beef (WI) (1)• Red Mango Yogurt (3)

HELP WANTED MEAT SALES

You have successful experience calling, contacting, selling and having relevant conversations with decision makers. You excel in a rapid pace environment that requires multitasking, attention to details and account management. You should have experience managing multiple transactions at a time. Your persistence and charm keep you from being a pest. You love the thrill of the hunt and prospecting is one of your greatest strengths, surpassed only by your ability to create instant rapport. The phone is your weapon and you are comfortable selling from inside to national locations. You are a fast learner and have the ability to communicate with grace, poise an ease. You are proud to track your activity as a sign of progress and success. You excel at follow up when appropriate but don’t waste time chasing junk. You are familiar with Windows and know the value of keeping accurate notes and records. You are a self-starter and highly motivated and you are looking for a fast paced environment with potential to reach yours. Experience with perishable goods, commodities and the food industry helpful but not required. You must have made $60k in a variable compensation plan in an inside sales position and want to make at least $80k.

Send your resume to [email protected]❋

FOR RENT OR LEASEYOUR OWN CONCEPT!

Southwest Suburbs, Palos area.4000 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!

Call Vince Ferraro (Broker)847-778-3571

Olympia Maintenance ..................................708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Distributor Page 33 .815-712-7707 SUPERMARKET EQUIP SALES & SERVICE LPS Corp ....................................Page 29 ...847-451-2222 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest .............................................800-921-9151 SYRUP-PANCAKE & WAFFLE Gust John Foods & Products Corp ..............630-879-8700 SYRUP-SUGAR FREE Gust John Foods & Products Corp ..............630-879-8700 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery .............................847-593-5957 TABLE TOP REFINISHING/REPAIR Restaurant Chair Repair .............Page 18 ...630-424-0424 TABLES-ALL TYPES Chicago Booth ............................Page 20 ...773-378-8400 John Manson & Associates ..........................773-278-8280 Waco Manufacturing ....................................312-733-0054 TAMALES Supreme Frozen Products ...........................773-622-3777 TOFU PRODUCTS-ALL TYPES Phoenix Tofu ...............................Page 18 ...773-784-2503 TOMATO PRODUCTS Pastorelli Foods ....................................... 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News .....................................847-699-3300 TRUCK GRAPHICS American Graphics .....................Page 20 ...888-774-6270 TRUCK-REFRIGERATED DCI Central (Hotshot) .................Page 12 ...800-468-7478 TRUCK-SALES & SERVICE DCI Central (Hotshot) .................Page 12 ...800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center .....................Page 08 ...708-352-5551 TV SALES, SERVICE & INSTALLATION Prime Time Sports .......................................847-637-3500 UNIFORMS-ALL TYPES Ajax Linen & Uniform ...................................800-244-4000 Valley Linen Supply ......................................630-897-4474 VEGETARIAN FOODS Taft Foodmasters ........................Page 06 ...212-644-1974 VENTILATING-SYTEMS CLEANING Airways Systems ..........................................630-595-4242 Averus ..........................................................800-393-8287 Olympia Maintenance ..................................708-344-0344 VIDEO SURVEILLANCE SYSTEMS United Video Systems .................Page 07 ...708-780-1200 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical ....Page 27 ...847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ...........Page 06 ...630-879-3131 WEBSITE DESIGN Americaneagle.com ....................Page 22 ...847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication .Page 32 ...630-930-9516 WHIPPED CREAM Instantwhip Chicago ....................Page 18 ...800-933-2500 WORKERS COMP INSURANCE Northern Illinois Insurance ..........Page 02 ...815-226-9353 Farmers Insurance-Mark Holihan ................847-823-6800 ISU-WM Schwartz & Co ...............................847-996-0002 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies .......................Page 31 ...630-483-2256


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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 - DOWNTOWN HINSDALE3,600 SF turn-key fully equipped restaurant with sit down barAvailable for lease only. Qualifi ed operators only.

NORTHWEST SUBURBS - SKOKIESkokie Restaurant/Business For SaleRare transferrable Skokie liquor licenseTurn key restaurant, 2,900 SF + 900 SF outdoor patio, 33 parking spacesProof of funds required -owner motivated to sellRent $24 per SF all includedNEW! CHICAGO - TAYLOR STREET

Come & 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!WEST SUBURBS-LAGRANGE PARK BROOKFIELD AREAFormer Brunetti’s Restaurant-Closed9022 W. 31st Street, 9,000 SF restaurant on20,000 SF lot. Banquet, plus full basement; 2 kitchens, 2 bars & 4 bathrooms.For Real Estate: $309,000

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

CHICAGOLAND AREA American Style Pancake House Breakfast/Lunch Concept, Part of a national chain$20,000 per week verifi ableHighly Confi dential

CHICAGO NORTHWEST - JEFFERSON PARKHot Business Opportunity. Turn-key 1,209 SF fully equipped fast food restaurant. Seats 30, 2 handicapped restrooms. Located in Veteran Square Plaza. Next to Blue Line, Metra Station, 7 Eleven & Dunkin Donuts; open 24 hours a day. Asking price: $25,000 FFE. Rent $27 per SF NNN plus $2.50 CMA & $5.60 RE taxes.

CHICAGO LOOP Clark and LakeFast food restaurant 1,000 SF. Turn key-fully equipped. Rent $5,273 per month grossFood Court-next to McDonald’s, Dunkin Donuts, Subway, etc. For Fixtures, Equipment and Leasehold improvements $99,500

SOUTHEAST SUBURBSTurn key free standing with drive-thru2,150 SF restaurant with drive-thruSeats 75, plus 35 in outdoor patio. 18,750 SF lot, parking for 40 cars. 50’s style res-taurant, looks like a Johnny Rockets motif.Must see to appreciate. Possible seller fi nancing with 30% down.

NATIONAL TENANT LOCATIONFree standing with drive thru’s; * Joliet, *Niles, *Mundelein, *Maywood, *Chicago-Midway

VILLA PARK - ON ST. CHARLES ROADFree standing 1,663 SF fast food bldg.Diner, drive-in on 10,000 SF lot. Seats 60; parks 25. Completely remodeled in 2010For Real Estate, Fixtures & Equipment $369,500. Also avail. for lease $16/SF NNN

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

ELGIN - NW SUBURBSFor Lease - National Tenant LocationFree standing fast food restaurant, turn-key with drive-thru. 2,732 SF building on 18,738 SF lotLOMBARDFree standing 7,000 SF plus 3,000 SF lower level on 1.5 acres. Seats 300, parks 150.Turn key everything new & shiny.Offered at $16 per SF NNN

WEST SUBURBS - BROOKFIELDFormer Villa Maria-Closed 9237 W. Ogden Avenue, East of I-294; corner, free standing 5,000 SF bldg., plus full basement on 22,000 SF lot.$695,000 with 10% down

REALPOUL REALTY“Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645THINKING OF BUYING OR SELLING?

Please Call (773) 743-2100Peter J. Poulopoulos, MBA

CITY DESCRIPTION ASKINGMerrillville, IN BANQUETS-FINE DINING-CATERING - Property and Business - Donʼt Miss it! $1,095,000 Elk Grove Village, IL BREAKFAST LUNCH only - 6 Days Only; Excellent Potential $119,000 Burbank, IL COMMERCIAL - Offi ces and 3 Apartments - Sit Back and Relax - Just Collect Rents $425,000 Romeoville, IL FAST FOOD - Free Standing - Great Business and Profi ts $225,000 Chicago, IL FAST FOOD - Free Standing - Long Established $130,000 Chicago, IL FAST FOOD - New Fixtures and Equipment - Small but Great! $69,000 Chicago, IL FOR RENT - 1,200 sq. ft. - Ideal for Any Type of Store / Offi ce - High Visibility Area $ Call Arlington Heights, IL FRUIT MARKET - Long Established and Profi table - Partnership Challenges $895,000 Morton Grove, IL RESTAURANT - Free Standing - Well Known - Same Owners Over 40 Years $995,000 Burbank, IL RESTAURANT Plus Mixed Use - Includes House, Commercial - a whole block! $1,370,000 Hobart, IN RESTAURANT With 6-Apartments! - A Fantastic Deal - Super Opportunity $650,000 Morton Grove, IL RESTAURANT With Property - Free Standing - Well Known - Excellent Business $2,250,000 Burbank, IL RESTAURANT with Property - Well Known - Opportunity - You Must Qualify $820,000 Chicago Heights, IL SPORTS BAR With PROPERTY - 1.3 Acres Strip Mall - Same Owner for 30+ Years $995,000 Des Plaines, IL SPORTS BAR With PROPERTY- Well Known Place; a Popular Destination $795,000 North Chicago, IL SPORTS BAR With PROPERTY-1.5 Acres, An Unbelievable Deal! $1,500,000 Lake Barrington SPORTS BAR, RESTAURANT, PIZZA - With 3.5 Acres Property - A Super Deal $2,100,000

Licensed Illinois & Indiana Real Estate Broker Visit us at www.realpoul.com

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

Upscale Diner – West SuburbsVery busy corner. Free standing.

Breakfast, Lunch, Dinner. 60+ parking. 100% remodeled.

Turn key. 132 seats. All new equipment. Brokers welcome.

847-738-1091FOR SALE

Family-owned neighborhood tavern, Streator, ILTurn-key business includes kitchen

and Illinois video gaming.Building also houses 2 bedroom apartment

and full basement.Apartment can be converted for business use.

Large 3 lot corner property with off-street parking adjacent to high school athletic complex.

$165,000 Ph. 815-257-2058

Financially Secure Buyer Looking to

acquire a locally based

established Chicagoland

distributor in the $4 million to

$10 million dollar range. The fi rm may or may not

have real estate at-tached to the acquisition.

Please contact the agent for a

confi dential discussion about

this. 224/520-0185. Thank you.

❋


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Andersonville - 5101 N. Clark St. - Formerly Tapas Las Ramblas

Commer ial ondo it lly- t red b ilt-o t resta rant. Corner lo ation it reat visibility.

Feat res ll basement it oolers and omplete e ipment pa ka e. Size: 3,100 SF (Bus.) + Full Basement Price: $125,000 (Key Money) Rent: $35/SF (NNN) A ent: eremy (Code: 1101)

Belmont-Central - 5805 W. Diversey Ave. - Mom’s BBQ

Family run BBQ restaurant. Store ront restaurant space or sale it corner location and reat

e posure on Diversey Avenue. cellent si na e and ample street parkin in t e area. Size: 1,000 SF (Business) Price: $49,500 (Asset Sale) Rent: $1,000/Mo. (Gross) A ent: Adam (Code: A108)

Lakeview - 3032 N. Lincoln Ave. - Grand River Bar & Grill (Includes Tavern License)

Turn-key bar/ rill in dense Lincoln-Belmont-As land district. ver $25K in recent remodelin . Low

over ead, FF& and licenses included in askin price. Seller Financin is an option.Size: 1,650 SF (Appro .) Price: $149,000 (Bus. Sale) Rent: $4,189/Mo. (Modi ed Gross) A ent: Adam (Code: A111)

North Center - 1840 W. Irvin Park Road - Crepes a Latte

Fully tured restaurant space with reat visibility rom Irvin Park Road, ample ronta e, and

restaurant in rastructure in place. Includes Black Iron and completely up raded kitchen. Size: 1,910 SF (Business) Price: $474,900 (Commercial Condo & Bus.) A ents: arrett/ errod (Code: 509)

niversity illa e - 1132 W. Taylor St. - So a’s Pizza

stablished pizza restaurant with e istin Black Iron and below market rent. Includes a parkin

space, ull basement and lar e kitchen. In densely populated area with heavy oot tra c counts.Size: 1,200 SF (Appro .) Price: $84,900 (Business Sale) Rent: $2,700/Mo. (Gross) A ent: arrett (Code: 642)

River North - Completely Remodeled Ni htclub with Tavern & PPA Licenses Available

Bi-level ni htclub in River North, Chica o’s hottest entertainment district. Completely remodeled

3 years a o with brand new sound system. ccupancy o 405. Great lease terms. Size: 3,793 SF (Floor 1) 3,793 SF (Basement) Price: $1,675,000 (Business Sale) A ent: Scott (Code: 358)

d ewater - 1131 W. Bryn Mawr Ave. - Yokozuna

Lovely sushi restaurant in heart o d ewater. Steps rom Red Line Bryn Mawr Station,

shoppin , and dinin . i h pedestrian tra c, reat visibility, and si na e with FF& included.Size: 1,473 SF (Bus.) Price: $85,000 (Bus. Sale) Rent: $28.51/SF (Modi ed Gross) A ent: Adam (Code: A109)

d ewater - 1131 W. Bryn Mawr Ave. - Yokozuna

Lovely sushi restaurant in heart o d ewater. Steps rom Red Line Bryn Mawr Station,

shoppin , and dinin . i h pedestrian tra c, reat visibility, and si na e with FF& included.Size: 1,473 SF (Bus.) Price: $85,000 (Bus. Sale) Rent: $28.51/SF (Modi ed Gross) A ent: Adam (Code: A109)

rland Park - Freestandin Restaurant Buildin with nsite Parkin Short Sale or Lease

Currently operatin as an American, amily style restaurant. Good visibility rom street, close to

shoppin , hotels and other attractions. Shares parkin lot with nearby movie theater. Size: 7,100 SF (Buildin ) 51,689 SF (Lot) Price: $1,795,000 (Real state Short Sale) A ent: Frank (Code: F84)

rland Park - Freestandin Restaurant Buildin with nsite Parkin Short Sale or Lease

Currently operatin as an American, amily style restaurant. Good visibility rom street, close to

shoppin , hotels and other attractions. Shares parkin lot with nearby movie theater. Size: 7,100 SF (Buildin ) 51,689 SF (Lot) Price: $1,795,000 (Real state Short Sale) A ent: Frank (Code: F84)

FEATURED LISTINGS

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.kudan roup.com

Chicago’s Premier Hospitality Real Estate Brokers

Uptown - 4832 N. Broadway St. - Theater Space with Bar Surrounded by music venues, restaurants and bars. i h ceilin s, hardwood oors, second oor mezzanine for o ce and chan in rooms. Alderman workin closely to renovate theater. Size: 4,561 SF (Appro imate Total) Rent: $5,325/Mo. (NNN) A ent: uan Carlos (Code: 1027)

Kudan Grouptwitter.com/RestaurantR

Reduced

Price!

Reduced

Price!

Willow Sprin s - 8989 Archer Ave. - Courtri ht’s Four-star restaurant set on two acres of woodland. Features custom redwood wine cellar, two event spaces, two replaces, oor to ceilin windows, outdoor arden and azebo. Size: 11,188 SF (Business) 88,905 SF(Lot) Price: $2,100,000 (Real state Sale) A ent: Frank (Code: F90)

Reduced

Price!

Skokie - Chun Kin Lo Restaurant

ne-story restaurant buildin for sale. Restaurant operates in half of buildin while other half is

vacant. Sale includes all e uipment. ery motivated seller Contact a ent for additional photos.Size: 1,625 SF (Buildin ) 2,950 SF (Lot Size) Price: $119,000 (Real state Sale) A ent: Rick (Code: 733)

Reduced

Price!

Lincoln Park - 2273 N. Lincoln Ave. - Fat Sandwich Co.

Sandwich shop close to DePaul University and z Park. Many new updates made to

establishment. Stron foot and vehicle counts. olds Retail Food license. Size: 680 SF (Appro . - Business) Price: $99,000 (Bus. Sale) Rent: $2,608/Mo. (Net) A ent: arrett (Code: 643)

Lincoln Park - ip Loun e on Clybourn ntertainment Corridor

Chic, intimate loun e/tavern located on Clybourn ntertainment Corridor. Attracts shoppers,

after work crowds, and DePaul students. Rental rate ne otiable. olds Tavern License. Size: 1,100 SF (Appro . - Business) Price: $119,000 (Bus. Sale) Rent: Ne otiable A ent: arrett (Code: 468)

PONTARELLI ASSOCIATESReal Estate Services

Restaurant Brokerage DivisionVince Ferraro

FAST FOODNW Chicago. 950 sf. 3 years “New”! Pristine!

Carry-out w/ interior seating for 12 plus 30 on patio. Excellent exposure and signage at signalized bus stop corner.

EZ operation. BIZ, FF&E @ $129K

FAMILY RESTAURANTThe one everyone wants! 7AM - 3PM! High volume.

Freestanding. Brick. Basement. Parking lot. Signage. Signalized corner. Seats 136. Parks 56. Great kitchen. Beautiful decor. Established 30 years. Well maintained... Pride of ownership

shows!! REAL ESTATE, BIZ, FF&E, PRICE REDUCTION $395K!!

PUBJust listed! Famous near west suburban 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!!

BIZ, FF&E @ $149K

YOU CONCEPTTotally re-habbed vintage building on Main Street (Rte # 72!)in West Dundee. FULLY EQUIPPED! Fantastic build-out with dining room/bar/banquets/patios...on the river!! Great lease.

Key $ = $150K or REAL ESTATE @ $995K.

SPORTS BAR / CLUB: JOLIET AREA!!SW Suburbs’ premier entertainment venue. GAMING MACHINES!!

Big name. Draws from miles around. Got it all: 2 bars, pool tables, fl at screens, video games, and ... a large live band room

complete with stages, lighting and sound system. Capacity 400. Fully equipped kitchen. Parks over 100.

REAL ESTATE, BIZ, FF&E, REDUCED TO $895K...OFFERS!!

TAVERNNorthwest suburban tavern with 2am liquor license!

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

TVs, pool table, videos, darts, ATM...got it all!Confi dential. Just listed.

BIZ & REAL ESTATE. CALL FOR DETAILS.

HOT AREAFormer “Platek’s”. Semi fi xtured restaurant in Richmond!

Ready to re-open with minor investment.Freestanding. Parking. Patio. Signage.

Liquor license available. Inclues a 3 bedroom apartment!Lease @ $3,800/month!

Or, Buy REAL ESTATE @ $329K...OBO!!

SNACKSJust listed. In line “store” at major NW mall.

Established 20 years. If you want to be a “hands on” owner/operator, this is for you!

Won’t last @ $49K!!

TURN KEYBeautiful restaurant facility. Fully equipped.State of the art build-out and FF&E package.

Dining Room, Bar and Banquet Room.Seats 120 plus 20 on Patio. Paved lot.

Liquor license. POS system. Digital sign.SW Suburb. Your concept works here.Confi dential. Great Lease. Key $99K!!

MORE LISTINGS AVAILABLE–CALL!SELLING? ALWAYS CONFIDENTIAL!

[email protected] 847/778-3571

CLASSIFIEDS

Thinking of Buying or Selling?Call John Moauro!

FAST FOOD - NEW PRICE• 2,200 Sq. Ft. Facility w/ seating for 40. Parking

50+, Busy location with visibility and easy access. Pride of ownership. Asking $69,900.

Broker/AppraiserAlwaysConfidential

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

Web: www.johngmoauro.com

SPORTS BARS• Sports Bars with gaming available from 5,000 to

9,000 sq. ft. Both with patios. High volume sales, favorable lease terms. Both with full kitchens, etc. Seatingfrom200toover350.Veryconfidential.Priced from $299,000 to $599,000.

JUST LISTED• Italian café in the Western burbs.

Free standing. Approximately 2,500 sq. ft. plus basement. High volume sales. Low rent. Property & business available. Business only - Asking upper $200Ks.Possiblesellerfinancing.Call for details.

INvESTOR WANTS TENANTS!• A Former KFC Restaurant, that has been con-

verted! Complete Package including Real Estate! Drive-Thru Window. Good income! Possible Seller Financing! Asking $159,000

JUST LISTED• “ON THE ROAD AGAIN” Free standing, fa-

mous fast food drive-in with 1950’s memo-rabilia & theme. Local favorite. Known for Burgers, fries and shakes. Seats 80. Parks 90. Property & business $679K.

• “GRILL W/ BAR” 4-Star rated upscale res-taurantwithcasualflare.Approx.7,000sq.ft., seats 230 w/ parking. Real cash cow. Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Upper $600K’s

RESTAURANT FACILITY NEW ON MARKET• Restaurant 15,000 sq. ft. on 10 acres with small

private lake & waterfall. Indoor seating for 450-500. Outdoor deck seats approximately 300. Business & property. Will separate. Call for details.

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. Possiblesellerfinancing.Callfordetails.

NEW LISTING -FAMILY PANCAKE HOUSE• 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

FAST FOOD• Free standing w/ Drive-Thru. Stop-

light corner. Easy Access. Steady customerfloww/greattraffic.Prop& business. All for $349,900 OBO.

BUSINESSOPPORTUNITIES

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. $975,000

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

5 parking spaces. 4131-33 N. Rockwell, ChicagoHeavy duty electric. 600 amp service - 3-phase.

Beautiful area / Residential 150 ft. to scenic Chicago River$975,000

Call Wesley at 773-671-1273

DELI-STYLE RESTAURANT

WestSuburbanOfficeBuilding2,400 sq ft, fully equipped & operational. very lowoverhead. M thru Fri + Catering Opportunities

$49K or Offer & Fran Fee Call 630-279-9809

www.elliottsoffbroadway.com

Porter House PropertiesAt @properties

PRESENTS:Highwood

Take over lease or buy building.Chicago - 5318 N. Broadway only.Dan Porter 847.942.2291www.porterhouseproperties.com

FOR SALEBanquet Hall. SW Suburb.

Well established. Busy location.

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

Confidential.708-543-4607

FULL SERvICE RESTAURANT/ CATERING/BAR AvAILABLE

BEEN IN BUSINESS OVER 40 YEARS W/ LONG TIME OWNER

RARE OPPORTUNITY IN GREAT NW CHICAGO LOCATION

BUSINESS ONLY OR BUSINESS AND PROPERTY AVAILABLE

2,800 SQ FT BLDG, 9,500 SQ FT OF PROPERTYZONED B3-1 COULD BE UPZONED TO

B3-1.5 FOR DEVELOPMENT BUSINESS $399K PROPERTY $799K

CALL 773-848-1078

Tavern w/RE in Lakeview

2flat,cornerpropertyw/3bdrapt. Classic bar renovated in 2006. Tavern, food & package

good licenses.Price: $999,995

Jeff Bernard - Agent/Owner(312) 464-0100 REIS, INC.

[email protected]

GREEK FOOD SALES

POSITION AVAILABLE

NATIONAL vICE PRESIDENT OF SALES

A critical leadership position that is in charge of aggressively planning, organizing and lead-ing the sales efforts of Big City Gyros & Pita. Responsibilities:• Expand the company’s presence into the

Foodservice arena and penetrate market segments

• Maintenance of potential customer lists and sales forecasting for accounts and data

• Facilitate successful new programs and sales initiatives for continuous improve-ment and pricing and marketing strategies

• Ensure customer satisfaction stays high by ex-ceeding customers’ expectations and develops lasting relationships with existing customers and creates new relationships

• The ability to represent the company at regional and national trade shows

• Secure appointments with potential clients to re-view their direction and needs

Qualifications:• 5 years Food Industry sales and managerial expe-

rience with college degree• Exceptional interpersonal, communication, pre-

sentation and relationship building abilities• A result driven, self-starter, highly motivated in-

dividual• Proven track record of sales planning and orga-

nizational skills• Ability to work independently and travel

800-655-1488 [email protected]

(All inquiries are kept strictly confidential)

1) INVESTMENT PROPERTY - Two tenant 9,000 sf industrial building in mint condition on Busse Hwy. in DesPlaines, Il. Net Operating Income $54,000.00 Cap Rate 8.3%, Long-term tenants - good investment property with no deferred maintenance.

2) OFFICE/WAREHOUSE - Single ten-ant 10,000 sf building in excellent con-dition on Colfax Avenue in Palatine, Il. 1,725 sf of modern showroom, 2,500 sf offices and 6,215 sf of warehouse with drive-in door. Asking Price $549,000.00

3) DEVELOPMENT SITE - Downtown Arlington Heights, on busy Dunton Av-enue, one block from train and shop-ping. Site was approved for 49 condos plus retail. Asking $900.000.00

4) OFFICE/RETAIL - Prospect Heights, Il. 4,911 sf center with 4 tenants. Locat-ed next to Village Hall, building is in ex-cellent condition, 3 units are occupied, 1 vacant. Asking Price $575,000.00

5) OFFICE/RETAIL - Mt. Prospect, Il. new listing 5,400 sf. 2 tenants current-ly occupy 2,700 sf and the vacant unit of 2,700 sf is fully built-out for medical. Asking Price $625,000

PAPPAS REAL ESTATE

INC.

Call Dean Pappas Cell: 847-809-2605 [email protected]

OUTSTANDING 2,775 SF RESTAURANT LOCATION

(FORMER PIZZA HUT) WITH APPROX. 20,000 CARS/

DAY (ILLINOIS RT. 9/COURT ST). PARKING LOT APPROX.

26,571 SF. ADJACENT TO K-MART AND BURGER KING AND CLOSE TO CONCORDE HOTEL, MENARDS, BIG R.

RICK SIMPSON, BROKER, REALTOR, SFR (23 YRS EXPERIENCE)

[email protected]

309.202.8148

Ambassador9999 West 143rd StreetOrland Park, IL 60462



FOR SALE BY OWNER!PROPERTY, TURN-KEY, BANQUET FACILITY/RESTAURANTSMALL INVESTMENT, HIGH EARNING POTENTIAL!

Northern McHenry County.Includes real estate, building, business. Newly remodeled.

POSSIBLE USE AS CHURCH, REC CENTER, STORAGE FACILITY, ETC. ENDLESS POSSIBILITIES!

Seats 200. Parks 100+ cars. Fully equipped 1,200 sq. ft. kitchen. Liquor license. 8,000 sq. ft. + building. 250 ft. of street frontage. Owner Retiring.

OWNER FINANCING AVAILABLE!NO REASONABLE OFFER REFUSED!!

ONLY $129,000!!!(THIS IS THE REAL PRICE — NOT A MISPRINT!)CALL! [email protected]

ONLY $129,000!!!

BUYERSDREAM!

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