food industry news june 2014 web edition

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NEWSFOOD

INDUSTRY FOUNDED 1982

Your Local Chicagoland Industry Buying Source www.foodindustrynews.com JUNE 2014

PUBLISHER’S INSIGHT .............................. 4

LOCAL NEWS ......................................... 6

AROUND CHICAGO: ROSATI’S ....................... 8

TRAVEL: SAN JUAN ................................. 10

DINING WITH MS X ................................. 14

CHEF PROFILE: CRAIG COUPER ................... 21

CHEF PROFILE: NESTOR SOTO .................... 23

CARY MILLER ....................................... 40

DIRECTORY .......................................... 41

FOOD INDUSTRY NEWS JUNE 2014

� e busiest 1800 square foot restaurant in Chicago is the Pur-ple Pig located at 500 North Michigan Avenue. � ey do 3,500 small plates a day. � e menu fea-tures housemade charcuterie, cheeses and classic Mediterra-

nean fare. P i c t u r e d above is their tiny kitchen.

Congratu-lations to

Chef Jimmy Bannos Jr from the Purple Pig on winning the 2014 James Beard Foundations Award for Rising Star Chef Category, awarded to Chefs younger than 30. � e Purple Pig is a collabo-ration of Chefs Scott Harris of Mia Francesca, Tony Mantuano of Spiaggia, Jimmy Bannos and Jimmy Bannos Jr. of Heaven on Seven.

Ribs, Beer and Live Country: Windy City Smokeout Rocks Again

Windy City Smokeout returns to Chicago for its second year July 11-13. � e Smokeout will o� er the best in barbecue and will be hosted by Lettuce Entertain You’s Bub City, a barbe-cue joint opened in late 2012 by Chef Doug Psaltis; R.J., Jerrod and Molly Melman; and mixologist Paul McGee. � ose with an appetite for country music will leave doubly satis� ed as the festival also features a lineup of top country music talent includ-ing Brett Eldredge, Randy Rogers Band, and Eli Young Band.

� e headlining barbecue master, Chef Psaltis, will team up with Smoque, Lillie’s Q, Chicago Q, all in Chicago; the North-east’s Dinosaur-Bar-B-Cue, Pappy’s Smokehouse from St. Louis, � e Salt Lick from Driftwood, Texas; and nationally acclaimed Myron Mixon, star judge of Destination America’s “BBQ Pit-masters,” bestselling author of Everyday BBQ, and Chef/Own-er of Pride & Joy Bar-b-que in New York City and Miami. � e pitmasters will bring BBQ fare and � xins to hungry guests.

Tickets to the Smokeout can be purchased at www.windyci-tysmokeout.com and cost $25-30 for a one-day pass or $75 for a three-day pass.

Kitchen- Controlled

EWSEWS FOUNDED 1982

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

Bottom

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Hershey Felder presents Chris Lem-mon as his father in JACK LEMMON RETURNS, currently in an open run at Chicago’s Royal George Theater. The one-man, one-act play is the fi rst we’ve seen where audience members murmur and applaud spontaneously throughout the stun-ningly realistic visit with the late ac-tor, recounting career, missteps and unshakable love of his son. It haunt-ingly solidifi es Chris Lemmon as a master of his craft. Must see.

Food Handler Certifi cation Effective July 1, 2014

� e Illinois Food Handling Regulation Enforcement Act (410 ILCS 625), amended by SB1495 and passed into law on August 27, 2013, establishes Food Handler training requirements in Il-linois. Beginning July 1, 2014, if you work in a restaurant in Illi-nois and prepare, store or serve food, handle food equipment, food utensils, or food-contact surfaces you must have a ANSI accredited Food Handler certi� cate within 30 days of hire. � is includes most restaurant jobs, including servers, chefs, head chefs, head cooks, cooks, bussers, bartenders, dishwashers, hosts and hostesses who handle food and supervisors, such as the general manager or man-agers. Managers who already have a Food Service Sanitation Man-ager Certi� cate do not need a Food Handler certi� cate.

� e law does not require employers to pay for an employee’s time and expense to take the training and test. � e ServSafe Food Han-dler Certi� cate belongs to the employee, is transferrable between employers, is valid for three years and is accepted everywhere in Il-linois. Online training courses in English or Spanish are available, many under $20. Certi� cates can be printed upon completion of the 90 minute course.

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Food Industry News® June 2013

Food Industry News Issue 6, June 2014 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL

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

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

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

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

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

products described herein.Copyright © 2014

Foodservice Publishing Co., Inc.

Food Industry News

Valerie Miller President and Publisher

Mark Braun, Associate PublisherTerry Minnich, Editor

Cary Miller, Features EditorPaula Mueller

Classifieds/Office ManagementCary Miller

Advertising/Vice PresidentNick Panos, Corporate Counsel

––––– James Contis 1927-2013

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Don’t miss our next Shmoozefest: Thursday, August 7th.

New Cleveland Convention Center Hotel

Hilton Worldwide announced plans to operate a 600-650 room convention center headquarters ho-tel in downtown Cleveland. Cuyahoga County has awarded Hilton Worldwide the rights to manage this Hilton Hotels & Resorts property adjoining the new Cleveland Convention Center in the heart of the city’s downtown. Cuyahoga County, the most popu-lous county in the state, is the owner of the hotel and financing the project with a combination of tax-exempt bonds and other tax-revenue sources.

The hotel will also boast approximately 55,000 square feet of meeting space, a full-service restau-rant, lobby bar and recreation facilities that will in-clude an indoor pool and fitness center.

The new full-service convention center hotel is ex-pected to begin construction by the end of this year and is scheduled to open by 2016. VOA Associates and Atlanta-based Cooper Carry are the joint archi-tectural firms involved in the project and New York City-based Andersen-Miller is managing the interior design.

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Publisher’s InsightValerie Miller

Summer officially arrives on Saturday, June 21, and in Chicago, it was a long, long winter that gave way to a burst of spring blossoms and the rebirth of another season to walk more and dine outside. If your business has not been cleaned up, awnings replaced, sidewalks washed, windows and exteriors inspected, the services you need are in this issue; get moving.n It’s that first impression of your establishment

that will either bring the customer back or leave them never to return again. Sanitation is key to every busi-ness. Take a look around your place to see if everything is working properly. Look at your staff, are they clean and presentable? Would you want to be served by them? Are they following all the sanitation guidelines? Stress to all of them how important these rules are. Train your new hires to understand the sanitation guidelines. If someone is doing something wrong take the time to correct the mistake immediately. Train and keep training. The train-ing never ends…n On the heels of another successful Shmoozefest,

I’d like to thank all of you who attended and especially our sponsors and exhibitors. Thank you for your contin-ued support. Drink Nightclub, owned by Ala Carte En-tertainment is a wonderful location to see the best of the best vendors and seminars. If you missed this Shmooze-fest watch for our next one, Thursday, August 7th.

Drink Nightclub in Schaumburg boasts the largest outdoor dining and drinking patio in Chicagoland, serv-ing over 350 people and overlooking a beautiful lake and acres of manicured parkland. The outdoor entertainment complex features Las Vegas cabanas and fire pits, sand volleyball and six bagz courts. Ala Carte Entertainment, operator of Chicagoland’s favorite restaurants, pubs and party venues has been doing it all very well for over 40 years. n Every June 15th we loosely honor those men who

have served as our mentors and guides, who’ve protect-ed us, sometimes stumbling and often exhausted by the weight that we placed on them. Father’s Day is a small price to pay back those who stood tough, who didn’t run away when adversity ran high, or walked away when we needed a Dad.

Here is a thank you to all of you who were, and are, present to guide and lead. You may not be our birth fa-ther or even related, but we learned by your actions. I miss you, Dad. –Valerie Miller

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Chicago Mayor Rahm Emanuel recently held a private event for Greek American business lead-ers at LaScarola Restaurant in Chicago. Chef partner Armando Vasquez told Food Industry News that diners were treated to a five course meal featuring favorites from the LaScarola dinner menu.

Pictured here is Vince Loc-cocia GM (Center) along with the waiters at Gibson Bar & Steakhouse in Rosemont, IL. Celebrating 25 years, Gibsons is the only Restaurant Group in the country to be awarded its own USDA Prime Certification. One of their signature dessert items on the menu is their fa-mous carrot cake.

Going to College Online is GrowingAccording to a study by the Sloan Consortium. In the fall

of 2012, for example, more than 7.1 million college students took at least one online course, an increase of about 411,000 over the previous year. Professors and administrators seem to support the trend. The study found that over 74 percent of academic leaders consider online courses equivalent to, or even better than, traditional teaching, and 66 percent say that virtual classes leading to college degrees are essential elements in their schools’ long-term strategy.

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The Aviary, a Chicago cocktail bar that used Kickstarter to launch its successful infusion device known as The Porthole, has asked Kickstarter to halt its support for a similar device, called La Ventana, which uses LED lighting. “While all good designs are at some point used as inspiration for other prod-ucts, the level to which this doesn’t even try to be dif-ferent is pretty amazing and brazen,” said Aviary co-owner Nick Kokonas. -

Eater/Chicago Chicago Trolley & Double Decker Compa-ny’s acclaimed Hop-On/Hop-Off city sightseeing tours kick off summer in Chicago. Celebrating 20 years of guiding passen-gers through the streets of the City, Chicago Trol-ley continues to offer the most educational and en-tertaining tours all year long. Chicago Trolley’s Signature Tour continues to operate year round and both the popular Neighbor-hood Tours to the North, South and West as well as the City Lights Night Tour, treating passengers to the ultimate summer night in the city, are back May 1, 2014. Tickets ($18 - $45) include a valuable coupon book packed with more than 20 offers includ-ing free samples and over $100 in savings at partner venues including Chicago’s famous Garrett Popcorn, Candyality, Hershey’s and more. Tea-drinking is on the rise in Chi-town—Chicago may remain a predominately beer- and coffee-drinking town, but the popularity of tea, with its well-advertised health benefits and many differ-

ent flavors, is growing in popularity, according to tea merchant Bill Todd. Shane Talbott of Tal-bott Tea thinks the next growth area will be chai, especially paired with cer-tain foods. “Just like there are thousands of recipes for barbecue sauce, there are thousands of ways to do chai,” he said. - Chi-

cago Sun-Times Hot Doug’s, Chi-cago’s haute-hipster hot dog joint, Hot Doug’s, is closing permanently on Oct. 3, owner Doug Sohn confirmed to DNAChicago. The lines that wrapped around the side of the hot dog place-turned-duck-fat-fries eatery will end. Sohn’s HOT DOUG’S, 3324 N. Cali-fornia, served between 700 and 800 sausages per day and even spawned a book on the place. He has no plans for the future but does not rule out a return.

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When Rubino’s Seafood located at Hal-sted and Lake Streets in Chicago closed, partner Ron Caminiti went on to open ChiTown Fish & Seafood, LLC located 4949 N Elston Avenue in Chicago. Ron has plans to offer retail and wholesale cash and carry of fresh and frozen sea-food, and develop a wholesale base of business as well. We wish him luck in his new endeavor.

You never know what celebrity chefs you’ll run into at local bakeries. The picture above was taken on a Saturday morning at Franklin Park, IL based Michele Baking Company/Casa Nostra Bakery. Pictured is none other than Scott Harris, founder and CEO of Mia Francesca Restaurants, with old world master baker Mike Florio and Cary Miller of Food Industry News.

Phil Stefani’s 437 Rush recently underwent a remodeling project, sprucing it up with a new look and menu. They’ve added a new Salumeria station which is an Italian deli station offering freshly sliced cured meats. Chef Christian Fantoni gave me a run through on his new high-tech slicer. I called it the” Rolls Royce of slicers” but Chef Fantoni corrected me and said, “We are Italian so we call it the ‘Ferrari of slicers’.” The menu is traditional Italian cuisine along with prime steaks & seafood. The res-taurant is located at 437 N. Rush Street in Chicago, IL. Food, family and tradition are the ingredients that make Phil Stefani’s signature restaurants such a success. VM

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ROSati’S autHEntic cHicagO PiZZa(Celebrating 50 years)Taking a look back, in 1895 an Italian

immigrant from the region of Naples, Italy, Ferdinand Rosati opened a fine-dining Italian restaurant on Coney Island. In 1906, he moved to Chicago and started yet another Italian restaurant on Chicago’s famous Taylor Street. Cooking and entertaining were his two passions. “Our grandpa

was a host extraordinaire, greeting each guest like an old friend. He treated everyone to his special appetizer, a small pie, made with a cracker thin crust, smothered with his homemade sauce, and covered with a thin layer of cheese. He called his creation “Pizza A’ Olia” and the people loved it!’ said Anthony Rosati.After Ferdinand’s restaurant took off in

Chicago the business became a true family affair. His son Saverio (Sam) Rosati opened a second Chicago restaurant on Pulaski and Madison in Chicago.When Sam retired, his sons moved to the

suburbs with a new and timely concept. The year was 1964 and pizza was now a popular trend. Saverio’s sons Dick, Ron and Al Rosati opened the first Rosati’s Pizza in an Illinois suburb, Mount Prospect. Later Fred Rosati joined in on the family affair. Their menu consists of original Italian dishes. The original four brothers are all alive and well and able to see how far their efforts have taken them.In celebration of their 50th anniversary,

Rosati’s Pizza is giving customers a chance to win a trip to Naples, Italy. An online interactive

game gives customers the opportunity to win free Rosati’s products, coupons, and sponsored “daily prizes’. Those who participate will ultimately become entered into a sweepstakes for a grand prize of an all-inclusive, weeklong trip for two to Naples. Everyone has a chance to win something. Visit play.myrosatis.com to enter. “The golden anniversary is an exciting

milestone for our family, owners and customers and although we have been in business creating homemade Italian dishes for more than 100 years, “Rosati’s Pizza” was first introduced as a carryout and delivery concept in 1964 and then we became serious about franchising in 2003. Our newest models are now our

full-service Rosati’s Sports Pub and centralized catering program” said Rosati. “As Uncle Al would say, “Feed the people!” and that is exactly what we will continue to do for so many generations to come.”Today, Rosati’s Pizza is the second-largest

local restaurant chain in the Chicago area and franchises close to 200 locations in 13 states. Their menu consists of original Italian dishes from family recipes, a variety of Chicago-style pizzas, sandwiches, salads and desserts. For more info visit myrosatis.com

From now on, any definition of a successful life must include serving others.

— George H.W. Bush

Starbucks Wine Sales Could Be Monumental

Starbucks is planning to slowly ex-pand its evening sales of wine, beer and small plates to thousands of se-lected stores throughout the country. It is a move that potentially could

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TRAVEL With Valerie Miller

DESTINATION: SAN JUAN, PUERTO RICOGetting � ere: American Airlines Vacations –aavacations.comI always � nd great deals with American. You can book your package

with air, hotel, car and tours. � ey o� er nonstop � ights out of Chicago O’Hare to San Juan.

San Juan is located along the north-eastern coast of Puerto Rico. It lies south of the Atlantic Ocean and boasts a tropical climate year round. � e town of Old San Juan is rich with history and stunning Spanish architecture. Cobblestone streets line the spacious squares with lots of shops, restaurants and cathedrals. While walking around old San Juan, we ate in an old fashioned co� ee shop called Mallorca which had a great breakfast and a window full of fresh made pastries. � e cruise lines dock their ships in old San Juan. � e port of San Juan is one of the busiest ports in the Caribbean and Latin America.

Tours o� ered:■ El Morro-Castillo de

San Felipe del Morro. A National Historic Site built 400 years ago at the entrance of San Juan Harbor. Take your own leisurely walking tour through this fort. Entrance fee to get in is $3.00 per person. ■ El Yunque Rainforest - Half Day Tour from San Juan- walk along

nature trails, scenic views and waterfalls. � is is the only rainforest in the United States. ■ Old San Juan Food Tour - Begin your culinary tour in Old San

Juan. Walk through the town to six tasting locations for a taste of unique Puerto Rican � avors.■ Rum distillery and Old San Juan Half Day Tour - Enjoy a guided

tour of Bacardi, the world’s largest run distillery. Sample some rum; bottles are available for purchase along with souvenirs. Next, you’ll visit Old San Juan.

Accommodations include major hotel chains: Embassy Suites, Gran Melia, Holiday Inn, Radisson, Ritz Carlton, Hilton, Marriott, Sheraton and Wyndham

I stayed at the InterContinental San Juan. � is was a luxurious beachfront resort located 5 minutes from the airport on Isla Verde. Amenities include casino, spa and � tness center, outdoor pool with waterfalls, swim up pool bar and outdoor dining.

Water sports are in abundance; jet skiing, deep sea � shing, kayaking, snorkeling and para sailing. Sign up for tours at the front desk. You never have to leave this hotel because they have everything on site. Ruth’s Chris Steakhouse is also on their property, so if you’re looking for an amazing, unforgettable meal, it’s right there.

Next door to this hotel was the El San Juan Hotel which had live music and salsa dancing in the lounge. Walking distance from the hotels, you will � nd a market place and restaurants. Two restaurants we tried were the Metropole and Platos serving authentic Puerto Rican cuisine. Most dishes are served with rice which can have your choice of meat and they eat a lot of plantains. Another popular dish is mofongos which is smashed plantains with meat. Portions are hefty and their cuisine is very � lling.

If you want to spend some time shopping, they have two major malls approximately 15 minutes from the Intercontinental Hotel. � e � rst is Plaza Carolina and the second is Plaza Las Americas. Just jump in a cab.

Rest, relaxation, shopping, sightseeing, history and beautiful beaches along with friendly people make this a destination you will want to visit again. For more info on planning your visit to Puerto Rico log on to aavacations.com.

The human mind is our fundamental resource.

— John F. Kennedy

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1. To educate employers on how to ensure your service provider is making timely tax payments for you.

2. To inform employers that they are responsible for timely payments even if they have authorized a third party to the payments for them.

The IRS/EFTPS is actively contacting employers to recommend monitoring their EFTPS account to make sure their service provider is making timely payments. They are sending documentation directly to employers with an EFTPS Inquiry PIN and an En-rollment Number, in case an employer doesn’t cur-rently have one. The communication also reminds employers that they are liable for all taxes, penalties and interest due if the service provider fails to make the federal tax payments.

They are targeting business taxpayers who utilize a third party service provider for payment of their payroll taxes that fall into the following categories:

• Any employer using a service provider where the employer has not enrolled in EFTPS

• Any employer using a service provider where the employer has enrolled in EFTPS, but the account has been inactive

• Any new enrollments by a service provider will generate a letter from the IRS to the employer 1 - 2 weeks after enrollment by the third party service provider

If you have any questions or would like more in-formation you should contact the service provider responsible for making your payroll tax payments.

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

Time for Lunch: Eat Wherever You Feel Free

Organizational health experts typically advise employees to get away from their desks to eat lunch. Some new research, reported on the Science Daily website, suggests that where you eat your lunch is less im-portant than how much choice you have over the decision.

Management researchers inter-viewed a range of administrative em-ployees at a large university about where they ate their lunch and how tired they appeared to their co-work-ers at the end of the day. Those who

were able to engage in relaxing ac-tivities away from their workspace were, predictably, the least fatigued by day’s end. But employees who freely chose to remain at their desks to get work done were less tired than colleagues who felt forced to work through lunch.

The key issue appears to be choice. Employees who feel pres-sured to stay on the job—and even those who feel they have to socialize with their co-workers or managers at lunch—tend to feel more fatigued when their workday is over. So think through how you want to spend your lunch hour and, if possible, make your own decision. You’ll feel better when the time comes to go home.

Sooner or later, those who win are those who think they can.

— Richard Bach

Year One FailuresMany restaurants, particu-

larly independent establish-ments, fail during their � rst year because they are under-capitalized. Many restaurant owners don’t have contingen-cy plans in place for construc-tion overruns or other unex-pected opening expenses, and this leaves them short on money before they even open their doors. Of those that make it to the formal launch, many do not have su� cient funds to cover their operating costs. To have enough money to operate properly, � edg-ling restaurants should have enough money in the bank to cover their immediate costs plus an additional food and beverage reorder, two payroll cycles and six months of rent.

The MHS bread slicing line is another outstanding line of equipment offered by Maja Food Technology (notably known for their skinning and de-rinding machines). The MHS COMPACT circular bread slicer is the most popular because of its size and circular knife where the knife moves; not the bread. This tech-nology was also brought forward into their MHS PREMIUM slicer that also offers a revolutionary de-sign through the diagonal place-ment of the entire cutting area in addition to the circular knife while maintaining its compact shape. All breads including the tender ov-en-fresh white bread to the more substantial hard-crusted whole grain bread will receive precision slicing without damage or tear-ing. As with all machines born from Maja their standard practice is to offer innovative technology, perfect hygiene and simple op-eration to give the operator maxi-mum reliability, easy cleaning and minimal maintenance to achieve an excellent cut. This fi ne line is offered through LPS Corp. To see all models offered by Maja’s MHS line please visit www.mhs-schnei-detechnik.de or see the LPS ad on page 4.

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ANDY’S CUSTARD 719 Church EVANSTON, IL 847-864-8009. This is a refreshing treat. I really like their vanilla custard all by itself in a cone. You can get a malt, shake, fl oat, sundae or order a concrete where they blend your custard with choice of toppings. Pick up some of their custard bars to go, which is custard covered with milk chocolate.

APOLLO GRILL 348 E. North Ave. LOMBARD, IL 630-705-9388. Casual, fast food restaurant. They have just about everything on their menu; wings, burgers, hot dogs, Italian beef & sausage, salads, kabobs, seafood, chicken and ribs. I had the Philly Steak sandwich with a side of onion rings. They have a special sauce that goes with the onion rings.

BOSTON BLACKIE’S 405 Lake Cook Rd. DEERFIELD, IL 847-418-3400. They are known for their great burgers and have a huge selection of appetizers on the menu. This time I tried something different, I got the broasted chicken. The crust was so good and crispy. It came with coleslaw and one side. I picked the homestyle fries.

CAFÉ BENELUX 346 N. Broadway MILWAUKEE, WI 414-501-2500. I asked one of the locals where they go to get a good burger and this is where they directed me. It’s located in a historic district. I got one of their ½ pound burgers with fries. They were right, it was really good. Good place to hang out to have a beer or cocktail too.

HOUSE OF SZECHWAN 22 E. Northwest Hwy., DES PLAINES, IL 847-699-3338. Mon-Fri they have a Chinese lunch box special, only if you do carry out. It is your choice of entrée, egg roll and fried rice. On Sundays from 12-3 they have a Chinese/Filipino buffet. And for those who want delivery they have an extensive menu to choose from.

PIZZERIA DA NELLA 598 E. North Ave. CAROL STREAM, IL 630-580-9143. Newly opened and defi nitely a hit in my book. I tried the Capricciosa pizza which had mozzarella, prosciutto, olives, onions and artichokes. The thin pizza is cooked in a wood fi red oven giving it a crisp crust and it’s ready in minutes.

RIDGEVIEW GRILL 827 Ridge WILMETTE, IL 847-251-2770. This is the kind of restaurant you keep coming back to. They offer breakfast, lunch and dinner and have a bar. The food is really good, their service is friendly and the coffee just keeps coming. Breakfast is what I usually get here; the Greek omelet or an order of French toast.

SOUTH LOOP CLUB 701 S. State CHICAGO, IL 312-427-2787. Open late night. Hang out, watch your favorite sporting event while enjoying a beer and burger. They offer over 70 brands of imported and domestic beer, and have certifi ed Angus beef burgers, veggie burgers and turkey burgers. If you have room, get an order of the buffalo wings too.

TONY’S PIZZA & ORGANIC PASTA 455 N. Milwaukee CHICAGO, IL 312-243-1500. My friends always order from here and get it delivered. Their penne pasta with homemade marinara was really good. For our pizza we had the thin crust with cheese & sausage. On the menu, they offer salads, subs, wings, ribs and stuffed or pan pizza.

Blueberries Gain Traction on Menus

We’ve all noticed that today’s chefs are work-ing hard to offer cus-tomers healthier options that taste good. In a sur-vey of the Top 500 chain menus, commissioned by the Blueberry Council, Technomic has found ev-idence that more chains are menuing more fruit!

Blueberry mentions on American menus have in-creased 97 percent since 2007 – a stronger growth rate than that of straw-berries, raspberries or blackberries.

■ 60 percent of con-sumers now say they choose fruit for dessert at least once a week—More people than those who regularly opt for cookies (51 percent) or ice cream (47 percent)

■ 54 percent of con-sumers overall and 63 percent of 18-24 year olds say they find blueberry an appealing smoothie flavor

■ Nearly half of college students (41 percent) consider fruit their #1 choice for snacking.

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All of the above is just a sampling of the many dining pleasures enjoyed by the 300-plus members of Chicago Gourmets, one of the most unique food and wine groups in town. In fact, says founder Don Newcomb, “We are one of the most active food and wine societies in the country.”

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Middle Eastern Flavors Manifest in Fine Dining

Chefs in upscale restaurants are tapping into Mid-dle Eastern flavors such as rosewater, saffron and sesame for creative interpretations of the region’s fare. New York City’s Glasserie and Bar Bolonat pass on run-of-the-mill falafel in favor of unique dishes such as tabbouleh tossed with cauliflower, yogurt and pistachios. – Adapted from The New York Times

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How Much Choice is Too Much?Panera Bread CEO Ron

Shaich envisions a day when restaurant menus

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sponse to a rise in spe-cialized diets and grow-ing demand for choices. For many, though, too much choice can make for a more stressful din-ing experience, some re-searchers say. Yet, when you give people all of these options with their meals, it makes them feel like they have a lot of choice and the restaurant is providing a valuable service, and that’s why fast-food restaurants have increased the num-ber of menu items they offer by 50 percent over the past three years. A balance between choice and confusion is neces-sary. – Source: The Huffington Post

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Good Fats vs. Bad Fats

Despite years of effort by numerous organiza-tions to help the public understand the pros and cons of consuming dif-ferent types of dietary fats, a new survey by the Hass Avocado Board (HAB) reveals that most Americans are still un-clear about the defini-tion and role of “good” and “bad” fats.

In the HAB survey of more than 1,000 adults, nearly half (42 percent) of people incorrectly thought that all fats play a role in increased cho-lesterol levels, and if the “don’t know/unsure” responses are included, the number increases to 51 percent of people. In addition, over one-third of people responded in-accurately that monoun-saturated fats and poly-unsaturated fats are bad and should be reduced or eliminated from the diet. Other findings in-clude:

n How informed are we

Less than one-third responded that they feel more educated to-day about which foods to eat and which to avoid. Perhaps even more concerning, one-quarter (26%) say they do not really pay atten-tion to this type of in-formation.

n Trans fatsEighteen percent of

people mistakenly think that trans fats are good fats. The number increas-es to 30 percent among African Americans.

n What are the good fats

Less than 4 in 10 cor-rectly identified mono-unsaturated fats (39%) and polyunsaturated fats (37%) as good fats.

n Sources of good fatPeople mistakenly

think the following foods contain good fats: spin-ach (79%), sweet potatoes (71%), and kale (62%).

n Men and women difer on food knowl-edge

Women (76%) try harder than men (67%) to make some effort or a strong effort to eat more foods high in good fats.

More women (87%) know that avocados are a source of good fat than men (80%).

According to the Di-etary Guidelines, when eaten in moderation and used to replace saturat-ed or trans fats, unsatu-rated fats can help to reduce blood cholesterol levels. – Adapted from avocadocentral.com

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Chipotle Mexican Grill will raise menu prices about 3% to 5% in the coming weeks, its first price hike in nearly three years, to offset higher costs for commodities in-cluding beef, cheese and avocados. The company reported a 13.4% jump in same-store sales in the first quarter, driven by increased visits and

catering orders. Har-ris Teeter now offers unlimited use of its Express Lane online shopping service for a $99.95 annual fee. The service otherwise costs $4.95 per order or $16.95 per month. The service, which is available at 150 loca-tions, features online ordering and store pickup, in which Har-ris Teeter employees load customers’ vehi-cles and process their transactions curbside. Alaska has passed legislation that will allow craft distilleries to operate much like larger breweries and distilleries by being able to offer samples of their spirits, host tours, operate gift shops and sell directly to consumers. Sup-porters said the new law would promote tourism and sales of products made in the state. The bill is on its way to be signed by the governor. - Fairbanks Daily News Coca-Cola Bottling Co. United will build a $62 million distri-bution center in Chat-tanooga, Tenn., which

will provide 43 jobs. Chattanooga Coke Bottling was the first Coca-Cola bottler, and Chattanooga Coke is celebrating its 115-year anniversary. The new distribution cen-ter was needed since Coca-Cola withdrew from distribution and independent compa-nies such as Coca-Cola Bottling Co. United have taken on territo-ries. – Chattanooga Times Free Press

White House chef and policy advisor for the Let’s Move healthy liv-ing campaign, Sam Kass, joined chef Al-ice Waters and Sacra-mento Mayor Kevin Johnson for “Sacra-mento Sustenance: A Farm-to-Fork Forum” to discuss the suc-cesses and struggles of healthy eating ini-tiatives. “We’ve seen the number of fami-lies who plant their own vegetable gardens go up 17% since the White House planted its garden,” Kass said. “About one out of three households will plant a vegetable gar-den this year.

National News

This spring, Blue Door Farm Stand in Chicago is excited to unveil a selection of new op-tions, available now. Created by Ideology Entertainment Group Executive Chef, Justin Fergu-son, these new items include salsa and dips, salads and sand-wiches, and a selection of grilled cheese.

More Food Trucks Downtown, Chicago

More food trucks are coming to the Loop and Downtown under a plan Mayor Rahm Emanuel plans to introduce to the City Council.

An additional six locations are being cleared for use by food trucks, open-ing up new spots for Downtown residents and workers to get their fix of mobile grub, the city said.

The trucks will be able to legally park for two hours a day at the new locations determined by al-dermen, the city’s Transportation De-partment and neigh-borhood business groups.The new spots are:■ 437 S. Columbus Drive■ 200 S. LaSalle St.■ 151 N. Franklin St.■ 185 N. Upper Columbus Drive■ 105 E. Monroe St.■ 300 S. Wabash Ave.

Trucks will also be brought in for the Blues Festival (June 13-15); Gospel Music Festival (June 27-29); Taste of Chicago (July 9-13) and other events, the city said. – Source: www.dnainfo.com

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NRA’s Focus on Healthy KidsThe health of America’s children is important to

restaurant operators as well as to parents. With the help of National Restaurant Association initiatives like Kids LiveWell, today’s operators are bringing more delicious, nutritious kids’ items to menus.

The restaurant industry is taking the lead in im-proving the variety and appeal of healthful menu items for kids. A variety of popular, innovative restaurant pro-grams and part-nerships are making sure that nutritious op-tions are widely available and, of course, irresistibly fun to eat.

Healthful kids’ meals were the No. 3 restaurant food trend in 2013 – in both the fullservice and lim-ited-service restaurant segments, according to NRA research. Whole-grain items in kids’ meals ranked as the #10 trend in the fullservice segment, with fruit/vegetable sides for children coming in at #15. Limit-ed-service operators also report growing popularity of fruit/vegetable sides and low-fat milk.

The Kids LiveWell program promotes innovative kids’ meals and helps parents and children select healthful options at restaurants. Participating res-taurants that agree to offer menu items that meet specific nutritional guidelines, verified by a third party, qualify to use the Kids LiveWell logo and apple icons on their marketing collateral. At a glance, par-ents and kids can recognize healthier choice menu options. Launched in mid-2011, the program already has 30,000 restaurant locations participating.

For more information, visit www.restaurant.org/Industry-Impact/Food-Healthy-Living/Focus-on-kids

More Female Sommeliers

More women are climb-ing the ranks to become top sommeliers and rep-resent 60% of graduates from the International Culinary Center somme-lier programs from 2012 and 2013, according to founder and CEO Doro-thy Cann Hamilton. CIA Greystone’s Accelerated Wine & Beverage Program has enrolled more wom-en than men over the four years the course has been offered. “Getting someone to trust you is the biggest obstacle to overcome because they are expecting a man to talk to them about wine,” said sommelier Kristin Beckler.

– Adapted from Time.com

Braising Meats - Hot in 2014

Braising tougher cuts of meat such as brisket, shoulder, and skirt steak is back in favor with chefs around the country, ac-cording to the National Restaurant Association’s 2014 What’s Hot chef survey. “Braised dishes fell out of fashion at one point because there was a perspective that they missed that freshness and vitality so popular today,” said Bill Briwa, chef-instructor at the CIA. “The truth is, there is almost no downside to braising. You end up with an incredibly flavor-ful, tender piece of meat that’s inexpensive, read-ily available, and easy to put on a plate.” – FSR magazine

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According to the American Egg Board, the U.S. produces about 75 billion eggs a year, 10% of the world’s supply. As light, crisp greens arrive at farm-ers markets, chefs are finding creative ways to add them to spring menus. Chefs are using unique-tasting greens such as watercress, nettles and miner’s let-tuce in fresh salads, lightened-up soups or savory stir-fries. - The Or-

egonian Award-winning gourmet lollipop com-pany, Lollyphile, has released beer flavored lollipops, in IPA, Lager, and Stout varieties. - www.

lollyphile.com Fireball Whisky sales reached $61 mil-lion in 2013, a mete-oric rise from $1.9 mil-lion two years before that put the upcoming brand ahead of Jame-son Irish Whiskey and Patron tequila. A spe-cific strategy targeted college towns, giving away free shots and encouraging drinking contests on social me-dia. - Business Insider Pepsi-Cola was created in 1898 in New Bern, North Caro-lina by pharmacist Ca-leb Bradham, named “Brad’s Drink” by his customers and later re-named to “Pepsi-Cola.” The first Taco Bell was opened by Glen William Bell Jr. on March 21, 1962. Disney Cruise Line serves an average of 8,260 cups of coffee every day. Madagascar produces two-thirds of the world’s vanilla. Ex-tra pickles, please—Chick-Fil-A uses more

than 523 million pick-les a year to provide those two signature pickles on their sig-nature sandwiches. Did you know? Green tea is lower in caffeine than black tea. It takes about 540 peanuts to make a 12-ounce jar of peanut butter. Americans spend al-most $800 million a year on peanut but-ter. June is National Candy Month. Cel-ebrate all month long with confectionary treats (in moderation, of course)! June 10-13 is the FMI Connect

show at McCormick Place. FMI Connect is the new FMI Show, redesigned to con-nect the industry and inspire the future of food retail. People who ate the most protein at breakfast had better satiety and ate fewer calories at lunch, compared with those who consumed less protein in the morning, according to study data presented at the American So-ciety for Nutrition’s Experimental Biology meeting. - Source: medicaldaily.com

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Chef Profi leNAME: Craig Couper

RESTAURANT: Michael Jordanʼs Steak House

PHONE: 312.321.8823

ADDRESS: 505 N. Michigan Ave., Chicago, IL 60611

BIRTHPLACE: Rockford, IL

CURRENT POSITION: Executive Sous Chef

FIRST FOODSERVICE JOB: Cleaning a butcher shop at night in a grocery shop on Rockford.

FAVORITE FOOD: My favorite food that is anything Pork (Shoulder, Belly, Chops....)

MEMORABLE CUSTOMERS: Greatest part of my job is being able to serve Michael Jordan quite often.

WORST PART OF JOB: The worst part of my job are the days you leave for work before your family is awake and donʼt get home until after they have gone to bed.

MOST HUMOROUS KITCHEN MISHAP: There are so many! The worst had to have been the time I accidentally sent an order for 100 cases of beef tenderloin and had a semi show up at the back door of the restaurant with 10 full palettes of beef.

FAVORITE FOOD TO PREPARE: Simple and fresh food.

PART OF JOB THAT GIVES MOST PLEASURE: Helping others achieve their career goals.

IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: I think I would have ended up as a school guidance counselor

BEST ADVICE RECEIVED: Itʼs better to be happy than right.

FAVORITE VACATION SPOT: Door County, Wisconsin

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I love the way Food Industry News feels like an old school DIY music zine. You never know what kind of stuff is going to be in there and it defi nitely does not have a main stream publication feel.

Chefs Do Upscale MeatloafMeatloaf is going upscale in trendy kitchens

around the country and is even on the curriculum at the CIA’s St. Helena campus. “I do a third each of ground beef, veal and pork, and [sometimes] lay bacon or pancetta on top for fat,” said CIA chef-in-structor Kelly Mills. “Instead of using [liquid-soaked] breadcrumbs [for moisture], try a couple handfuls of couscous, which give it a great texture. When the meatloaf is sliced, you get beautiful little pearls that have blossomed inside.” – Adapted from The Sacramento Bee

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Are Teens Eating Healthier?

The stereotype of teenagers consum-ing nothing but chips, soda, and other junk food may be changing. Consumer research conducted by Piper Jaffray found that 39 percent of teens say they regularly eat or-ganic food, up from 33 percent two years ago.

Although the survey didn’t look at purchas-es of specific types of food, 35 percent of the teens reported that they were eating more organic foods than they had the year be-fore. The study seems to support indications that millennials are more interested in natural and organic foods than their older counterparts.

International Wealth Stress

The Global Trends Sur-vey, an online survey with more than 16,000 par-ticipants in 20 countries, looked at the interna-tional view of wealth and found that the Chinese may be feeling the great-est stress, with 68 per-cent agreeing that they feel under “a lot of pres-sure to be successful and make money.” Sweden re-ported the lowest level of agreement (28 percent), and the U.S. came in at the middle—46 percent. The U.S. ranked closer to the bottom, with only 21 percent looking to pos-sessions for affirmation.

Cake Boss Gets Coffee LineDiscovery Communications and Single Cup

Coffee announced an innovative new line of Keurig®-compatible single serve coffee cups in-spired by the hit TLC series, Cake Boss. The line, debuting this month on TLCstore.com, starts with the smooth, medium roast Buddy’s Blend as the perfect complement to your favorite dessert.

– SingleCC.com

Simple Tips to Start Saving MoneyNeed to save money, but don’t know how to get

started? Try these ideas:n Put a little away every week. Don’t underes-

timate the power of saving $25 to $50 per week. If you pay yourself $25 per week, in two years you will have saved $2,600, not counting interest.

n Use only your bank’s ATMs. Many banks charge as much as $3 per transaction for deposits and with-drawals from outside their network. If you use your ATM card five times a month at such machines, you could end up paying $200 or more for the privilege of managing your own money.

n Track your spending. Log your spending hab-its for one week. Write down everything you spend, even down to candy bars and sodas. An accurate pic-ture of where your money is going can convince you to cut back.

n Avoid getting too many credit cards. More than three is probably too many. Limit credit card use to emergencies and use a debit card as much as possible.

n Keep an eye on your credit report. If you spot a problem, take care of it right away.

A Restaurant’s Lifespan

Seventy percent of those that make it past the first year close their doors in the next three to five years. Ninety percent of the restaurants that are still operating past the five-year mark will stay in business for a minimum of 10 years. –Restaurant Brokers’ study

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Chef ProfileNAME: Nestor Soto

RESTAURANT: Rack House Kitchen and Tavern

PHONE: 847.640.7225

ADDRESS: 222 E. Algonquin Rd. Arlington Heights, IL 60005

CURRENT POSITION: Executive Chef

FIRST FOODSERVICE JOB: McDonald’s

FAVORITE FOOD: Street food. Maxwells pork chop sandwich

AWARDS/HONORS: Best Wings in Rosemont, Best Ribs and Pulled Pork at Rack House

MEMORABLE CUSTOMERS: Dennis Rodman. He came in and rented out the entire place.

WORST PART OF JOB: Having to turn down last minute social plans for work events

FAVORITE FOOD TO PREPARE: Barbeque—it’s the only American thing we really have. It’s born here and it’s the best here.

PART OF JOB THAT GIVES MOST PLEASURE: Seeing repeat customers and having personal relationships with them.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: A secret shopper. I would get to try all the food, get paid and I get to be in restaurants. I love the ambiance of restaurants.

BEST ADVICE RECEIVED: My first day working for a big company a corporate chef interviewed me, on my first day he said “my job is to make you quit, if you are still here next week, I didn’t do my job” “if you can handle this, then you can work anywhere” so basically—Never Give Up

FAVORITE VACATION SPOT: I base it on where there is good food that I can experience.

Breakfast Really Is for Champions

Breakfast really is the most important meal of the day. People who skip the morning meal tend to struggle more with weight problems, as well as low energy all day long.

Why? The hours be-tween dinner and break-fast are usually the lon-gest span between any of the meals in the day. While sleeping, the body still needs fuel to keep your body in working order. That fuel comes from glucose stored in the blood, liver, and muscles. By morning, the glucose is depleted.

“Breakfast skippers” can feel fine and full of energy in the first few hours after waking up, because the body and mind are refreshed after a night’s sleep. But that energy fades as the in-creasing demands of the

day add stress to a body already running low on fuel. By lunchtime, even if you eat a healthful meal, regaining the energy that you would have had if you had eaten breakfast is close to impossible.

Remember: Mom was right. Be sure you and your family get a good breakfast every morning.

Americans - #1 in ExerciseWe keep hearing about how we are a fat nation. But

on the flip side, we’re also #1 in exercise. A survey commissioned by Tom-Tom, a U.K. maker of naviga-tion products and GPS sportwatches, recently found that Americans lead the world in the amount of time they exercise.

Americans exercise an average of 135 days a year, followed by Spain (131 days), France (116 days), and Sweden (115 days). Of the eight Western countries surveyed (results came from a total of 8,000 people, 1,000 from each nation), Holland came in last—the Dutch exercise only about 93 days per year.

Seventy-five percent of Americans set yearly exer-cise goals, although the U.S. trails Spain (82 percent) and Italy (81 percent) in that area. TomTom reported that Britons lag behind in both exercise days (108 days a year) and goals (61 percent).

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Restaurateur Produces Almost No Trash

Quickservice restaurant Sandwich Me In (Chicago) has generated the same amount of trash in two years that similar eateries create in an hour, thanks to owner Jus-tin Vrany’s commitment to achieving zero waste. The restaurant runs on sustainable energy, sources locally to keep packaging to a minimum and reuses or repur-poses everything including food scraps and used cook-ing oil. “If I can do this with a quick service restaurant, I hope I can help other restaurants do that, too,” he said.

All of the restaurants waste is composted or recycled. For example, the vegetable and fruit compost are sent to Byrant Family Farms in Wisconsin to feed the chick-ens that lay the eggs for the restaurant. The restaurant’s power is wind-generated, Vrany says. A total of 98 per-cent of the food is made in-house, even the drinks, and ingredients come from local farms. – Adapted from CBS Chicago

I am very little inclined on any occasion to say anything unless I hope to produce some good by it.

— Abraham Lincoln

Bar Ombra to Expand Offerings With 4,000 Pound Wood-Burning Oven

Since opening its doors in 2012, Bar Ombra quickly became known for mouth-watering Italian small plates in Chicago’s Andersonville neighborhood. Now Chi-cagoans have even more reason to visit the Venetian-style bar... The restaurant is closed this week to make room for a new 4,000-pound wood-burning oven and upon re-opening during the weekend of May 3, guests will notice an expanded menu with

offerings from the oven as well as a new selection of handcrafted cocktails.The restaurant, which has received top honors from Chicago media including

Chicago Magazine’s Best New Restaurant, is taking a step in a new direction, but not without keeping some guest favorites on the menu. The new menu from Owner Marty Fosse will include wood-fired pizzas with red sauce variet-ies like Salciccia House Made Sausage, Greens and Smoked Mozzarella and Al Diavola with Diavola, Spicy Sopressatta, Spinach, Calabrian Chilies and Ricotta. The menu will also include white sauce pizzas including Genovese with Grilled Vegetables, Herb Ricotta and Basil Pesto. All of the favorite traditional cicchetti that the restaurant has became known for, like seasonal Caponata and Pancetta Wrapped Gorgonzola Filled Dates, will remain on the new menu. For more info, visit www.barombra.com.

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Restaurant Sales GrowthRestaurants saw same-store sales growth of

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Whatever You’re Selling, Learn To Do It Well

You may not have a formal sales quota to fill, or get paid on commission, but a good knowledge of how to sell can be very useful to your success no matter what your career goals are. Here are some sales tips that apply to any en-deavor:n Develop your

sense of humor. You don’t have to memo-rize a string of stale jokes, but you should learn how to see the humor in every situa-tion. If you can make a customer smile, your job is halfway complete. n Manage your

time wisely. Keep track of how much time you spend on

your sales process. Identify the activi-ties with the greatest payoff, and maximize those while delegat-ing or cutting down on any that don’t add value. Look for ways to use your time more efficiently every day.n Do your research.

Whether you’re sell-ing a book or just try-ing to get a job, start by learning as much as you can about your industry and the peo-ple in it. The more you know, the bet-ter you’ll be able to present your product when the time comes.n Listen more than

you talk. Don’t think of sales as the art of pressuring a reluctant customer into buying

something he or she doesn’t want. You’ll get better results by asking questions about your prospect’s problems and really listening to his or her needs. Then you’ll be in a better position to position yourself ef-fectively.n Follow up. Per-

sistence pays. Don’t make a pest of your-self, but check in reg-ularly with your cus-tomers and prospects to find out what they need. You don’t want them to forget about you.

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Peruvian Dishes Make Their Way to the U.S.

Peruvian food is carv-ing out a niche in the culinary landscape, ac-cording to a report from Packaged Facts. When the National Restaurant Association polled chefs about the top ethnic fla-vor trend of 2014, 57% said Peruvian cuisine. Some mainstay ingredi-ents in Peruvian cook-ing include purple corn, which contains wellness properties and cancer-fighting flavonoids that are popular in nutritional drinks; aji peppers that bring a “lighter, fruitier heat” to dipping sauces and amaranth, which is packed with protein. –

Adapted from foodnavigator.com

Wine Pairings and Wellness Programs

Several California vineyards are offering packages that combine wellness programs with wine tastings and food. Vineyard29 in Napa Valley pairs its wines with outdoor pilates, an estate tour and a spa lunch for about $2,900 for up to 10 guests. Sparkling-wine producer Domaine Carneros starts with a yoga class, followed by a guided walk and lunch with his wine selections starting at $125 per person. Ladera Vine-yards takes guests on a bicycle excursion before a picnic lunch and tastings in its 19th-century stone winery. – Adapted from The Telegraph

Coffee Prices - BrazilCoffee prices surged after importer Wolthers

Douque reported that bad weather in Brazil could kill off as much as 35% of the crop in the country’s South Minas Region. Concerns about this year’s Bra-zilian crop have pushed prices up 85% over last year, and additional price swings are likely until the har-vest starts in June and it becomes clear how much damage was done to the crop, said Citigroup analyst Sterling Smith. – USA Today

international

restaurants focus on nutritious eating

Seven of the top 20 trends on NRA’s 2014 What’s Hot Chef Survey fall into the health and well-ness category. The focus on healthy dining is driving res-taurants to make changes including downsizing por-tions, making dishes more nutrient-dense and launching new concepts like LYFE where every dish on the menu has fewer than 600 calories. –

Adapted from fastcasual.com

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C-Stores Offer Round-the-Clock Breakfast Options

Convenience stores, which recorded revenues of $40.1 billion in 2013, are five times more likely to be the source of the grab-and-go snacks that are eaten by 28 million U.S. consumers every day, accord-ing to consultancy group FONA Interna-tional. The group said c-stores are taking advantage of the growing consumer habit to eat around the clock, adding breakfast options that are available all day and see-ing increased morning visits likely driven by coffee purchases. – Source: BakeryAndSnacks.com

Fast-Casual Menus Offer More Pork

More limited-service restaurants are adding pork to the menu, according to menu research firm Tech-nomic, which reports that pork volume increased 2.6% in the past two years and limited-time offerings featuring the protein jumped 61%. Restaurants are opting for pork as beef prices continue to rise and are featuring the protein in meals for all day-parts. ““Pork is starting to gain traction...It’s one of those options that makes you still feel you are getting a great deal,” said Tom LaFauci, menu development manager and chef for the Salsarita’s Fresh Cantina chain. – Source: QSR Magazine

Taco Bell Takes a Chance on a New Concept

Taco Bell will test a new fast-casual concept called U.S. Taco Co. in Huntington Beach, Calif., in a push to build loyalty with consumers who are willing to pay a bit more for an upgraded atmosphere and higher-quality ingredients, the company said. The menu will feature fries, shakes and new twists on tacos includ-ing one inspired by the Philly cheesesteak and an-other by Southern fried chicken. – Adapted from Advertising Age

iWinelists TechnologyThe CIA will offer diners at its on-campus Ameri-

can Bounty restaurant the ability to see the wine list on an iPad and sort based on type, price and vari-etal with iWineLists technology from AccuBar that provides wine sorting as well as general information and tasting notes. “Customers seem to like the list and are comfortable with it,” said Noelle Guagliardo, CIA beverage operations manager. The CIA previous-ly partnered with AccuBar to put iWineLists into its Bocuse Restaurant. – Adapted from Drinks Business Review

Stand behind your business or sales will stand still inside of it.

Ronald McDonald Gets a Makeover

Ronald McDonald is giving off less of a clown vibe with a make-over that keeps the color scheme but adds a blazer, a yellow vest and a tamer hairdo. The company says its icon’s revamp, from Broadway costumer Ann Hould-Ward, is about making Ronald more modern and relevant for a social media audience.

– Adapted from Advertising Age

Activist Seeks Triangle Park Orchard, Vineyard

When politicians don’t move, residents get busy: DNAChicago reports that Rogers Park resident Eva Mc-Cann drew neighborhood support to petition the city of Chicago for help in installing a sculpture garden in under utilized Triangle Park. � e park would potentially hold multiple fruit trees and new greenery; the park is two acres that is currently in need of help. It would be the city’s sec-ond orchard along with Kil-bourn Park, which had fruit trees donated in 2008.

Sooner or later those who win are those who think they can. — Richard Bach

The Secrets to Longevity■ Speak less, listen more.■ Be wise enough to quote others; be accomplished enough to be quoted.■ Moderation slows the inevitable and sustains the present.■ Fail to plan? Plan to fail.■ Continue learning; it is only by actively engaging the mind that it keeps you alive.■ Embrace friends. Love unconditionally. Marry with re-spect, friendship, desire and willingness to help each other. ■ Put aside today to have reserves for tomorrow.■ Never lend to he who never saved.■ Regardless of your beliefs, follow the ten commandments.■ Vanish into your achievements so that they can continue without you.

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The ingredients of health and long life are great temperance, open air,

easy labor, and little care. — Sir Philip Sidney

Guard Against Likely Workplace Injuries

A survey of more than 1,000 workers by FindLaw.com found that one in five employees missed time in 2013 because of a job-related injury. And 5 per-cent of all employees reported more than one ac-cidentThe most common injuries:

• Musculoskeletal injuries (excluding repetitive motion) ....... ...... 37 percent• Slipping/falling .................... ... ...... 31 percent• Repetitive motion .................... ...... 20 percent• Machine injuries .................... .. ...... 17 percent• Motor vehicle accidents ............. ...... 12 percent• Workplace violence .................... . ...... 5 percent• Burns .................... .................. ...... 3 percent

(Totals add up to more than 100 percent because of multiple reported injuries.)

Tim Gannon Appointed Executive Board Member of Latitude 360

Food industry legend, Tim Gannon was appointed to the Board of Latitude 360—an award-winning, premier upscale casual dining and state-of-the-art entertainment venue operator. He is now an Execu-tive Director, effective immediately. Mr. Gannon’s appointment expands the Company’s board to sev-en members, including five independent directors. Mr. Gannon co-founded Outback Steakhouse, Inc. and currently serves as executive board member of The Original SoupMan®, a leading branded soup franchise founded in 1984. – Adapted from The Wall Street Journal

Chefs Find Alternatives to Counter Spring’s Slow Start

Spring’s slow arrival has forced chefs to use oth-er seasonal produce other than the stereotypical strawberries and asparagus, which haven’t broken through the cold, barren farm fields of the Midwest and Northeast. Dan Barber, chef of Blue Hill in Man-hattan, turns to Jerusalem artichokes and parsnips to satisfy his diners’ cravings for seasonal dishes while Chicago chef Stephanie Izard fills her menu with ramps to offer a taste of spring. – New York Times

Stop PlayingCell phone use on the

job has taken a new turn with the advent of “addic-tive gaming” that cuts into concentration time and at-tention to service. A new survey on customer service rates workers texting, tak-ing pictures and gaming as most rude habits. – Natl Surveybank

Consumers Confused About Protein Needs

More than 70% of consumers aren’t sure how much protein they should eat daily, finds a study by The NPD Group that surveyed more than 2,000 pri-mary grocery shoppers. Many respondents said they wanted to introduce more protein into their diets, but they only estimated measurements of protein at each meal. “This is an opportunity for food market-ers to educate consumers on the recommended daily allowance and, at the same time, promote the pro-tein in their products,” NPD Food industry analyst Darren Seifer said. – FoodBusinessNews.net

june 25-32.indd 28 5/14/14 10:24 AM


Take care of your body. It’s the only place you have to live.

— Jim Rohn

Chicago Booth Can Do It Over the past 38 years, Chicago Booth

Manufacturing has produced over 85,000 booths for restaurants in Chicago, across the USA, and in over a dozen other countries. Many of those booths are still in use today, including those made 20+ years ago. � e reason that these booths have stood the test of time is because of Chicago Booths dedi-cation to quality, durability, and long-term value for the restaurant operator.

To deliver on this in today’s environment, the � rm now o� ers a selection of value-engineered quick ship products, including booths, tabletops, chairs, and barstools. Vir-tually all items are made to the customer’s speci� cations, resulting in a near in� nite number of size/color/ � nish options. New from Chicago Booth is their line of power-coated wood table tops, which were previ-ously available only in the healthcare indus-try because of their hygienic nature and ease of cleaning.

� ese tables may even be engraved with your logo, have custom edge pro� les, and come in over 20 colors. Table options in-clude the new hand-scraped and distressed wood tables which are great for natural and rustic looking environments. And because all items are made in their Chicago plant they have full control over size, shape, � n-ish, color and turnaround times. According to Dave Bochniak, owner of the company, 2013 had the highest sales in the company’s history.

� ere is a lot of interest from buyers want-ing high-quality, locally-produced furnish-ings that meet their time constraints. All of Chicago Booth’s booth designs include removable components, including the seats, back, inside and outside back and trims. � is allows for simple maintenance and al-lows operators to keep their furniture in “like-new” condition for years and years. � e frames o� er a 10 year warranty, but are essen-tially made to last forever. � ey use Chicago Booth’s UniPost™ construction in the frame where the vertical part of the frame and the base are cut from the same piece of wood by a Computer-Numerically-Controlled ma-chine. � is is much stronger than using 2 separate pieces of wood like cheaper com-petitive products. Pictured here is the � rm’s 3000 sqft showroom and 40,000 sqft plant where booths are made using the latest tech-nology for high quality, durability, e� ciency and value.

Chicago Booth’s ad appears on page 16 of this issue.

6701 W. Forest Preserve Dr., Chicago IL 60634800.999.8300 . [email protected] . elicheesecake.com

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Cargill Ramps Up Stevia’s Appeal

Cargill has created the V i a T e c h T M portfolio of stevia-based s w e e t e n e r s for the most challenging re-duced-calorie applications.

While stevia-based sweet-eners have fast become the high-intensity sweetener favorite in the food and beverage industry, certain applications are tricky. It’s especially challenging to reach sugar-reduction tar-gets – and achieve optimal taste and sweetness – when using stevia-based sweeten-ers at higher usage levels.

ViaTech™ stevia-based sweeteners bring optimal taste and sweetness to your reduced- and zero-calorie formulations.

Cargill’s ViaTech line of stevia based sweeteners at the recent Expo West was awarded the best ingredient for a beverage. The new Vi-aTech stevia-based sweeten-ers bring optimal taste and sweetness to reduced and zero-calorie formulations.

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

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

Request The FOOD INDUSTRY NEWS 2014 Display Rates Media Kit

CALL TODAY: 847-699-3300

■ Casual Dining

■ Fast Food

■ Quick Service

■ Fine Dining

■ Pizzerias

■ Country Clubs

■ Golf Courses

■ Casinos and Racetracks

■ Ethnic Restaurants

■ Bars, Taverns,

Nightclubs

■ Culinary Schools

■ Institutional operations

■ Healthcare Facilities

■ Schools and Universities

■ Cafes and Coffee Shops

■ Gourmet+Ethnic Retailers

■ Hotels and Casinos

■ Convention Centers

■ Grocery Stores

■ Fruit Markets

■ Food Manufacturers

■ Food Distributors

■ Food Brokers

■ Food Processors

■ Equipment Dealers

Per-Check Spending Rose as Traffi c Fell Last Year

The average chain restaurant check rose 2.6% last year and overall sales

rose 3.1%, even as foot traffic dipped and same-store sales slipped 0.1%, ac-cording to the 24th annual Chain Res-taurant Industry Review from GE Capi-tal. The report also found that the top 100 restaurant chains accounted for 49.5% of all restaurant sales in 2013. – Adapted from fastcasual.com

Proprietary Wines

Restaurant companies are forging partnerships with wineries to produce private-label wines for exclusive sale in their establishments, includ-ing the portfolio of eater-ies owned by Matchbox Food Group co-founder Andrew Kim, 125 restau-rants and bars inside Hy-att Hotels & Resorts and Boston-area chain Salva-tore’s Restaurants. The proprietary wines give the restaurant’s custom-er base a unique experi-ence. – Adapted from FSR Magazine

Secrets of the Everyday Egg

Some interesting facts from the American Egg Board:■ A hen requires 24 to 26 hours

to produce an egg. Thirty min-utes later, she starts all over again.■ The eggshell may have as

many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odors. Storing them in cartons helps keep them fresh.■ White-shelled eggs are pro-

duced by hens with white feath-ers and white earlobes. Brown-shelled eggs are produced by hens with red feathers and red earlobes.■ To tell if an egg is raw or hard-

cooked, spin it. If the egg spins easily, it is hard-cooked but if it wobbles, it’s raw.■ During the spring equinox,

it is said that an egg will stand on its small end. Although some people have reported success, it is not known whether such re-sults were due to the equinox or to the peculiarities of that par-ticular egg.■ Egg yolks are one of the few

foods that naturally contain vita-min D.■ Yolk color depends on the

diet of the hen. Natural yellow-orange substances such as mari-gold petals may be added to light-colored feeds to enhance colors. Artificial color additives are not permitted.■ Occasionally, a hen will

produce double-yolked eggs throughout her egg-laying ca-reer. It is unusual, but not rare, for a young hen to produce an egg with no yolk at all.

In this life, you either create or copycat. You lead or follow, and followers always breath the exhaust fumes of the one in fi rst place.

june 25-32.indd 30 5/14/14 10:24 AM


www.olympiafoods.com

See us at NRA Show booth #7645

Family Owned and Operated For Over 40 years

n hANd StAcked beef ANd lAmb, chickeN, poRk n GyRoSn oNe flAvoR pRofilen NAtioNAl diStRibutioNn iNteRNAtioNAl expoRtn mANufActuReR of hAlAl pRoductS

Serving some of the largest accounts in greater Chicagoland

coNtAct JohN oR ANdReA todAy foR moRe iNfoRmAtioNn John Golfis 773-391-5757 [email protected] n Andrea Coutretsis 773-307-5787 [email protected]

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For Over 40 yearsn hANd StAcked beef ANd lAmb, chickeN, poRk n GyRoSn oNe flAvoR pRofilen NAtioNAl diStRibutioNn iNteRNAtioNAl expoRtn mANufActuReR of hAlAl pRoductS

Serving some of the largest accounts in greater Chicagoland

coNtAct JohN oR ANdReA todAy foR moRe iNfoRmAtioNn John Golfis 773-391-5757 [email protected] n Andrea Coutretsis 773-307-5787 [email protected]

New Product Available! hand Stacked beef & lamb

1/3 page

olympia fractionals.indd 1 3/21/14 3:09 PM

Non-GMO Egg ShortageAcross the country egg shorting in the specialty egg category has

become a problem for retailers. With the price of commodity eggs on the rise, they are closing the gap in cost between specialty eggs such as the popular cage-free eggs. With consumers not seeing a significant difference in price, specialty eggs have surged in sales. This trend is giving more options to the farmer who can easily sell specialty eggs on the open market and will frequently sell them to the commodity retailer instead of the specialty retailer.

Hidden Villa Ranch is addressing the specialty egg shorting problem by building 25-30 laying hen barns on 15 different farms in at least eight different states that will host 600,000 birds. The flocks will be a combination of cage-free, free-rage, non-GMO, organic and pasture raised birds. The initial family farms for the expansion project are located in California, Colorado, Illinois, Pennsylvania, Texas and Wisconsin. Recently, Hidden Villa Ranch acquired Texas-based Soncrest Egg Farm, expanding their person-nel by 25 and adding 300,000 birds to production capabilities. The company is continuing to add small family farmers to their network to expand production.

Hidden Villa Ranch is the parent company that includes many egg brands including Horizon Organic Eggs, The Country Hen and NestFresh cage-free eggs, the first nationally distributed egg line to receive the Non-GMO Project Verified seal from the Non-GMO Project

Suntheanine Reduces Stress and AnxietyEvery business owner knows stress, the culprit that can lead to

everything from depression to cardiovascular disease. A study pub-lished in Pharmacology, Biochemistry and Behavior has once again confirmed that the amino acid Ltheanine helps reduce anxiety, which may lead to better sleep.

The single-blind, placebo-controlled study was conducted by re-searchers at the University of Shizuoka’s School of Pharmaceutical Sciences. Their goal: to investigate the effects of L-theanine on the stress responses of 20 fifth-year pharmacy students who were as-signed to practice in a hospital or drug store setting for 11 weeks. “Such a long-term commitment in new environment provides a stressful condition for young students,” noted the researchers.

The students were given either 200 mg. of L-theanine twice daily or a placebo for a total of 17 days: one week prior to establish a baseline plus the first 10 days of their practice program, because those days were assumed to be the most stressful. Suntheanine, a pure form of L-theanine, was used in this study. Researchers then assessed several stress markers, including the amount of the stress enzyme amylase present in their saliva, which is an indicator of psychological stress, and the amount of the students’ sleeping time.

Researchers found that while all participants reported that they felt less stressed toward the end of their 11-week practice, those who initially took Suntheanine were able to get more sleep and experienced less anxiety.

Previous studies have shown that Suntheanine supports alpha brain waves, a state often achieved by meditation where one is deeply relaxed and mentally alert. It does not cause grogginess, and has no known side effects. Additional research information can be found at www.Suntheanine.com.

AFFORDABLE CARE ACT: Changing Health Insurance Premiums Tax Rules

For over 50 years, employers have been able to offer pre-tax health insurance benefits to their employees, either by paying for health insurance group plans or by paying for the employee’s premiums, deductibles, and co-payments for their individual plans. Thanks to the IRS’ and the Department of Labor’s recent regulatory implementation of the ACA, the second option has been completely eliminated. As a result, starting in 2014, any benefits paid by employers to employees to cover their individual health insurance premiums or other reimbursement of health insurance costs will no longer qualify as pre-tax benefits. Instead, the financial value of such benefit will be fully taxed for income and FICA purposes. This change in the law is not limited to employers with 50 or more employees, as many of the initial notices regarding the application of the ACA had implied. What Are Your Options?

OPTION 1. Get a group insurance plan, for which the premiums will be tax free to the employee. OPTION 2. Pursue broader pre-tax benefit opportunities for employees, such as through

a cafeteria plan. Such a plan effectively allows employees to pick and choose from a ‘menu’ of available health-related benefits, with cash in lieu of benefits being one of the choices. The downside is the expense involved in setting up such a benefits plan.

OPTION 3. Simply accept that such payments for individual health insurance premiums and other health care reimbursements are no longer to be treated as pre-tax benefits. Payroll re-porting must be updated accordingly. In addition, appropriate communication should be made to employees so that they understand the changes to their compensation.

Contributed by Ester C. Viti, Vice President, THE VITI COMPANIESwww.viticompanies.com.

june 25-32.indd 31 5/14/14 10:24 AM


Louisville Slugger Celebrates 100 Years of Wrigley Field

There’s just one bat company that’s been part of every game played in the cozy confines of historic Wrigley Field, which is celebrating its 100th anni-versary in 2014. That bat is Louisville Slugger®, the number one and Official Bat of Major League Base-ball®. To mark this historic season, Cubs and base-ball fans can now get very special limited-edition and officially licensed Wrigley Field 100th anniver-sary bats from the company that’s been leaving its mark on baseball since 1884, 30 years before Wrig-ley Field opened.

Being such a great part of Wrigley Field history only makes it natural for Louisville Slugger to cre-ate one of the greatest collectibles for this amaz-ing milestone in baseball and American history. The company is offering two versions of limited-edition and numbered 100th anniversary bats, and just 5,000 of each are being made. Both bats are available at www.bigtimebats.com and www.slug-gergifts.com.

One is a classic flame-tempered bat with the his-toric Louisville Slugger, Hillerich & Bradsby Co., Made in USA, Louisville, Kentucky logo. These bats also have the official Wrigley Field 100th anniver-sary logo and special end-branding: Chicago Cubs®, Wrigley Field 100th Anniversary, April 23, 1914–April 23, 2014 and the limited-edition number. This bat sells for $74.99 with delivery in five to seven days.

The other bat is two-tone in Cubs blue and red with white branding. It has the Wrigley Field 100th anniversary logo and is also engraved with histor-ic dates and other interesting information such as the $250,000 cost of building the ballpark in 1914. The blue and red bat also has MLB’s special limited-edition marking and Louisville Slugger’s new brand introduced in 2013. This bat sells for $129.99 with delivery in two to four weeks.

“These are truly amazing limited-edition collec-tors’ items that will grow in value,” Falkenstein said. “Fans will certainly want to display these bats for years to come to commemorate Wrigley Field and all the history there with Louisville Slugger bats.”

About Louisville Slugger: Louisville Slugger® is the Official Bat of Major League Baseball® and the #1 Bat in MLB®. It is synonymous with America’s pastime. Orig-inating in 1884, Louisville Slugger bats have graced the hands of the greatest players in baseball, including stars of today. Known for helping create baseball history, Louisville Slugger continues to innovate and provide players the products and confidence they need to leave their marks and make new history every day.

The only man who never makes a mistake is the man who

never does anything. — Theodore Roosevelt

june 25-32.indd 32 5/14/14 10:24 AM


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A question every company should ask: “Are we getting what we want from our marketing?”by John Graham

The only way to find out if your marketing is performing the way you want is to doubt everything you’re doing.

Instead of guessing, jumping from one initiative to another, hoping for the best, or taking advice without knowing how to evaluate it, start at the beginning by questioning your assumptions, your expectations, your personal preferences, and, particularly, your perceptions of what marketing should do for the company — and here’s how to do it:

1. Clear away customer roadblocks. Seemingly minor missteps drive customers crazy and then away, and the bar goes higher every day. Being put on hold for even a few seconds raises ire — and is never forgotten. Failing to respond promptly to an email (an hour or less) is deadly. There’s little tolerance for excuses. Starbucks and Panera have smartphone apps so customers can order and pay ahead so there’s no waiting. Starbucks’ app will also add a tip.

Customer loyalty is more fragile that ever, so making it easy to do business is a huge part of the solution.

2. Get the messaging right. To their credit, more businesses are working at getting technology right, but they tend to lump the smartphone in with computers and tablets. And that’s a mistake. We use computers and tablets to do things such as performing tasks and accessing entertainment, but the smartphone is qualitatively different: it’s an extension of ourselves. There’s no putting it aside and there’s a profound sense of loss and stress if it isn’t with us at all times. Lou Paskalis, Bank of America’s enterprise marketing and media chief, describes the smartphone as “the gateway to the consumer mind.”

With 79 million Millennials checking their smartphones 45 times a day as one study shows, texting may be preferable to emailing.

3. Make engaging customers the goal. And that means not focusing on what you want to sell. “We have just what will be right for you.” Customers once welcomed such words, being almost eager to be told what to buy. Today, the same words only antagonize. No one wants to be told what to buy.

Experienced salespeople often have an intuitive sense of what a customer is looking for; even so, keep your mouth shut if you want to make the sale. A tile salesperson questioned his customers about the project until he had a clear understanding of what they wanted to accomplish. Then, he made suggestions, getting feedback as he went. Before they knew it, the customers were satisfied they had made the right selection.

4. Copying others says we don’t have what it takes. There’s nothing as common as “marketing and sales plagiarism.” Go to a meeting, attend a webinar, read it on a blog and find what someone else is doing and use it. Or, as expressed by songster Tom Lehrer’s satirical lyrics about mathematician Nicolai Lobachevsky, “plagiarize, don’t shade your eyes.” It also applies to many companies when it comes to marketing.

On the other hand, Amazon’s success comes from leading, not following and from innovating, not copying. “We’re missionaries about inventing and simplifying on behalf of customers,” says Amazon Kindle Vice President Peter Larsen in USA Today.

When we can buy whatever we want elsewhere and often at a lower price, marketing success is far less about products and prose and more about what companies do to make life easier and more enjoyable for customers.

5. Match marketing and sales messages to your customers. Seems obvious, particularly when so much data is available and customers expect personalized marketing messages. The “Dear John” greeting on a CVS email offering a 50% discount was intriguing until I found it was for women’s skin care and beauty products. The CVS message had unintended consequences: “After all this time, they really don’t know me,” I thought.

Whenever this occurs, it creates “messaging dissonance.”

When something isn’t quite right, it makes us feel ill at ease and we reject it. Once doubt creeps in, trust erodes. Matching messages to customers is critical.

6. Follow through and keep your promises. The contractor said, “We’ll be back to you in a week with a proposal.” After 10 days or so, there was no response and the homeowner sent an email asking about it. “We got busy and fell behind,” came the response. When this happens, customers don’t just feel let down — they feel betrayed. They invest time and effort and put their trust in someone, only to be rejected. When this happens, they react by posting negative comments, make sure others know about their experience and they never forget.

Following through by keeping customers informed with good news and bad builds trust.

7. Slow down and think it through. “Act now; think later” may be the number one marketing mantra. And it may also be the number one reason why marketing gets a bad rap. It takes time and imagination to think through even the most basic marketing activity.

The place to start is by asking the right questions: “How does it fit in our overall marketing strategy?” “What are the implications and possible outcomes if we do this?” “What can go wrong?” “What are the expected results and how will we measure them?” The best way to get what we want from marketing is to start by slowing down and thinking it through.

John Graham of GrahamComm is a marketing and sales consultant and business writer. Read more at johnrgraham.com

Digital Dining Is Multi-PlatformResource Point of Sale is now a proud re-seller

and supporter of DIGITAL DINING, the most comprehensive hospitality software in the industry today. It runs on virtually any hardware platform and is compatible with Windows, iOS, and Android operating systems. Their ad on page 13 of this issue.

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Chicagoland Neighborhood Dining Destination

HOT LIST!

Acadia

Ba Le Sandwich & Bakery

Bar Louie

BBQ King House

Blackies

Bridgeport Restaurant

Buddy Guy’s Legends

Café Bionda

Cantonesia Restaurant

Captain Café & Bakery

Chicago Curry House

Chicago Firehouse

China Café

Eleven City Diner

Emperor’s Choice

Evergreen Restaurant

Feida Bakery

Great Wall Restaurant

Grill-N-Chill Café

Happy Café

Hackney’s Printers’ Row

Hing Kee

House of Fortune

Joy Yee’s Noodles

Joy Yee Plus

Ken Kee Restaurant

Kitty O’Sheas

Kroll’s South Loop

Lao Beijing

Lao Hunan

Lao Shanghai

Lao Sze Chuan

Lao You Ju

South Loop, Bridgeport, Chinatown

A Private Peek of the Laganitas Brewery

New Reports Spotlight Growing “Food Security” Worries for America

The U.S. now imports 13% of grains, 20% of vegetables (much higher in winter months), al-most 40% of fruit, 85% of fish and shellfish, and almost all tropical products such as cof-fee, tea, and bananas. Climate extremes in regions that supply

these products are seeing sharp reductions in production and in-creases in prices. About one fifth of all food consumed in the U.S. is imported, so our food supply and security can be significantly affected by climate and politi-cal changes in other parts of the world, a new Natural Resources Defense Council (NRDC) draft report shows.

Extreme weather and rising

temperatures will affect crop yields, prices, storage, process-ing, distribution and quality.

Major U.S. agriculture orga-nizations have been slow to take action. The Farm Bureau op-poses leadership action by the United States to control the car-bon pollution that scientists say is causing changes in the climate.

Climate impacts will affect the quantity and prices of produce

available for export as well. As the world seeks to feed nine bil-lion people by 2050, and because U.S. agriculture is integrated into the global economy, the impacts of climate change on crop yields, food prices, processing, storage, transportation, and retailing has very negative implications for the food system that Americans and the world depend upon, the draft NCA report warns.

june 33-40.indd 34 5/14/14 10:48 AM


The Fisher 34398 Spring Style Pre-Rinse Faucet cleans faster, is engineered to last, intercahng-able to fit all brands and wall brackets adjustable from 2” to 12”. Stainless steel swiveling seat discs, seat screws and handle screws won’t let you down. It costs less than similar products –as much as $150 less than other brands– because Chicago Faucet buys and sells in bulk. Chicago-FaucetShoppe.com. See their ad on page 10.

Impulse Sales Have Never Been More Convenient

The Dual Sided AM-PM Glass Door Merchandiser is the sleek new design that drives customer impulse sales and brings greater profitability to your bottom line.

This sleek new design offers even greater versatility. Display non-perishable top selling break-fast items on the exterior display shelves. The reach in refrigera-tor has three spacious adjustable shelves to accommodate top sell-ing items. When it’s time for the afternoon rush, the store staff can easily rotate the unit to display the top selling afternoon snacks and beverages.

Store staff can be prepared ahead of time for the “rush” and not lose out on peak sales due to stock not being properly posi-tioned. Heavy duty casters make it a breeze to rotate the unit. The casters also make it easy to re-po-sition or move the unit to another area of the store based on custom-er traffic areas.

Attractive AM/PM signage and LED lighting strips attracts cus-tomer attention to the display and creates real time impulse sales.

The easy to operate electronic control allows you to select from 3 different temperature ranges al-lowing you to choose the perfect temperature for the type of prod-uct you are chilling.

An energy saving button helps save money on your energy bill while reducing green house gases going into the atmosphere.

Low –E coated glass is a great feature that improves visibility and reduces glass door condensation.

Fogel Factory Direct Showroom carries the Dual Sided AM –PM Merchandiser. They are located at 2626 Delta Lane, Elk Grove Village, IL. (Conveniently located off the expressway near Devon and York Road.) See their ad on page 17.


HOT LIST!

Acadia

Ba Le Sandwich & Bakery

Bar Louie

BBQ King House

Blackies

Bridgeport Restaurant

Buddy Guy’s Legends

Café Bionda

Cantonesia Restaurant

Captain Café & Bakery

Chicago Curry House

Chicago Firehouse

China Café

Eleven City Diner

Emperor’s Choice

Evergreen Restaurant

Feida Bakery

Great Wall Restaurant

Grill-N-Chill Café

Happy Café

Hackney’s Printers’ Row

Hing Kee

House of Fortune

Joy Yee’s Noodles

Joy Yee Plus

Ken Kee Restaurant

Kitty O’Sheas

Kroll’s South Loop

Lao Beijing

Lao Hunan

Lao Shanghai

Lao Sze Chuan

Lao You Ju


BookshelfThe Plant Recipe book: 100 Living Arrangements for any Home in Any Seasonby Baylor ChapmanArtisan; $24.95; hardbound; 272 pages, 400 photosISBN: 978-1-57965-551-8Baylor Chapman’s work has been sought out and featured in print and around the web, so when this San Francisco designer puts her wealth of experience to work, it

can be a work of living art. Here are arrangements to compliment any environment, from small office to centerpieces, and the step-by-step guides cover everything from air plants to the exotic. Easily add beauty to your spaces and think outside of tradition as terrari-ums and wedding decor become spectacular... and alive. MB

RESTAURANT, TAVERN andNIGHTCLUB INSURANCE

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Kikkoman and Umami Umami is a hot-ticket ingrediant, and Kikkoman

has it mastered. In the West, taste physiology experts have traditionally talked about four basic flavors: sweet, salty, sour and bitter. Food scientists have identified the common denominator of umami ingredients: a high concentration of certain amino acids. So it’s not

surprising that amino-rich naturally brewed soy sauce is one of the most widely used umami ingredients in Japanese cooking. Adding naturally brewed soy sauce to the foods of other, non-Asian cuisines is an easy way to build in this elusive “fifth flavor,” making foods taste richer and more fully rounded. In Japan, and increasingly in the West, umami (“oo-ma-mee”) delivers a tongue-coating, meaty flavor of sautéed mushrooms, a juicy steak or a rich stock.

Kikkoman recently introduced NuMami Sauce, a natural flavor enhancer that is a universal umami booster. NuMami Sauce can be used instead of monosodium glutamate (MSG) and where table salt has 6,300 milligrams of sodium per tablespoon, NuMami has 810.

The new product has a pale golden color and is perfect for a lighter-colored protein, soup, marinade, dressing or dip. It can even be added to desserts to boost the flavor of chocolate, fruit or caramel.

To learn about umami and how its flavor can be a big hit on your menu items, visit: http://www.kikkoman.com/foodforum/thejapane-setable/01.shtml

Foodservice • retail available through Most distributors

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The 11th Annual World Naked Bike Ride Chicago will be held on Saturday June 14th 2014. World Naked Bike Ride (WNBR) is an international clothing-optional bike (or other personal-powered) event where participants ride en masse for the dual purpose of bringing attention to people powered transport and promoting posi-tive body image. In the northern hemisphere, this event happens on the second Saturday in June, annually since 2004. In Chicago it is held in the late evening. The event is bare-as-you-dare; from body paint to underwear to fanciful costumes. Due to legal restric-tions in Chicago, full frontal nudity is risky, although large numbers of participants do go all out. Large-scale body painting is typically available pre-ride, and personal expression is encouraged. Cyclists familiar with Critical Mass (which is massive in Chicago) can see this as a clothing optional additional early June mass. Chicago’s past events included many hundreds of cyclist and numerous skat-

ers and covered over a dozen miles of high visibility city areas. In 2008, the 5th annual event drew a staggering 1700 riders. Blessed by decent summer weather in a great cycling city, the event has grown into a fantastic rolling celebration, with similarities to other major alternative happenings world-wide. Par-ticipants often describe it as a transcendent group experience, personally transforming, and beyond superlative.

CLASSIFIEDS SELL!If you have equipment to sell or people to hire, put your message

in FOOD INDUSTRY NEWS:847-699-3300. All major credit cards accepted.

Columbus Gets Saucy with Butcher Boy Dips and Dressings

Butcher Boy Dressings, Sauces & Dips were devel-oped with the same high standards that members of the food service in-dustry have come to ex-pect from Columbus Veg-etable Oils for more than 70 years. Consumers’ demands are constantly changing, and the R&D Team and Columbus Veg-etable Oils is dedicates to bringing the latest trends, along with quality ingre-dients, to ensure that res-taurants receive consis-tent, superior flavor and taste in every menu item.

Since 1936, Columbus has been servicing the food industry with the highest-quality vegeta-ble oils and shortenings. From their auspicious beginnings in an Ital-ian grocery store base-ment on Chicago’s West Side, to their present 330,000-square-foot fa-cility in Des Plaines, IL—Columbus Vegetable Oils has remained committed to their founder’s insis-tence on high quality and immediate service.

Boost Your Metabolism with These Fat-Burning Foods

Your body’s metabolism is controlled at least in part by your genetic makeup, but you do have a mea-sure of control over how it functions. Specifically, the food you eat can have a positive impact on your body’s ability to burn fat. For a healthier weight, try including more of these items in your diet:

● Egg whites. These are said to be rich in branched-chain amino acids, which can boost your metabolism. They also contain plenty of protein and vitamin D.

● Iron. Lean meat, chicken, and cereals fortified with iron can enhance your body’s ability to burn fat.

● Fruits and vegetables. High-fiber foods take more energy to digest, giving your body the oppor-tunity to burn away more fat as your metabolism works.

● Fish. The omega-3 fatty acids in fish oil are believed to dramatically boost your metabolism to the tune of about 400 calories per day. In addition, fish oil boosts levels of enzymes that burn fat, and discourages the growth of enzymes that store fat in your body.

● Chili peppers. Without burning your tongue, try to add some chili peppers to your diet: They contain a chemical compound called capsaicin, said to boost your metabolism into higher performance.

Van Gogh’s handcrated-in-Holland vodka has a new

spring/summer cocktail and recipe guide (see your local

retailer or go to vangoghvodka.com). If your idea of lemonade is refreshing and adult, try this:

Southern Belle2 oz. Van Gogh Raspberry

3 oz. fresh lemonade4 raspberries

Muddle lemonade and raspber-ries, add vodka and ice; shake and strain into a Collins glass

� lled with ice and garnish with a mint sprig.

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A Chicago Gem Since 1931, Mitchell’s Ice Cream Launches Pints in Chicago-land Grocers

A hidden Chicago gem to many, and full blown legend to others (like South Side Chicagoans since 1931), Mitchell’s of Chicago is for the first time ever offering eight super-premium ice cream flavors in grocers throughout Chicagoland. Using the original recipe from 1931, Mitchell’s has overloaded their ice creams with decadent top-pings like rich dark chocolate chips, creamy caramel, and silky fudge.

More than 80 years ago, Peter Mitchell began churning fresh cream into delicious ice creams in the quaint kitchen of his new Ice Cream and Candy Shoppe in Chicago’s South Shore neighborhood off 71st street.

Chicagoans loved Mitchell’s as it became famous for creamy, flavor rich ice creams overloaded with homemade dark chocolate chips, its silky thick hot fudge & creamy caramel sauces.

Only in Chicago! Mitchell’s features what no national or regional US ice cream brands offer: Mitchell’s “top-dressing —” an extra layer of original recipe hot fudge or caramel sauce deposited on top of each tub. Consumers may yell “WOW!” as the top is slowly raised and the thick, decadent sauce stretches from tub to lid. Also featured in Mitchell’s Chicago ice creams are signature creamy semi-sweet dark chocolate chips, all in abundance. No one gets shorted on Mitchell’s flavors and eating expectations.

Mitchell’s of Chicago super premium ice creams are now avail-able throughout Chicagoland and Northwest Indiana in major gro-cery chains including Jewel-Osco and many fine independent grocers including Strack & Van Til, Ultra Foods, Sunset Foods, Pete’s, Valli Produce, and Angelo Caputo’s; from $3.49 to $4.49 a available in eight all-natural or naturally flavored varieties:

Bookshelf

Cooking Techniques and Recipes with Olive Oilby Mary Platis and Laura BasharTwo Extra Virgins; $26.95; hard-bound; 132 pagesISBN: 978-0-9893289-2-0Normally a self-published book is terrible with vanity over content. OL-IVE OIL is well executed, and about as perfect a working guide as anyone could hope for. After a brief history and benefits of olive oil, Authors Platis and Bashar launch into collections of recipes that beg you to get busy in changing your diet. From marinades to baking, to preserving in olive oil is covered lovingly, and are remarkably healthy as they are aesthetically beautiful.I was raised on European food, so this is a welcomed return to a flavorful and better lifestyle. Like the authors’ recollection of how olive oil was used for everything from skin care to removing axle grease, I know how the tiny olive can be a universal miracle. Here are over 130 pages to prove it.Why not try an old favorite like stuffed grape leaves? Here they are with how to fill and fold easily for the novice. Sugar cookies get new life as do desserts. A simple conversion chart lets you swap out butter for olive oil easily, and there you have it, a defini-tive guide to baking, braising, poaching, cooking, infusing and rethinking that bland American diet and stepping up to centuries of goodness? With a tip of the hat to these two Californians with European origins, it is easy... and superbly delicious. MB

Whether you need elevator hand rails/bumpers, wall railings, safety rails or ADA hand rails, KOP In-dustries has what’s right for your operation. Their ad appears on page 22.

Kanela Breakfast Club located in Lakeview and Old Town has unveiled their revamped breakfast, brunch and lunch menu including several new vegetarian options. Highlights include the Stuffed Raspberry Cheesecake French Toast, Chilaquiles, Hummus Wrap, Smoked Salmon Wrap and a Spicy Black Bean Pesto Wrap. Kanela has also added several new seasonal cock-tails to the menu, available for $8 each, like the Pineapple Mojito Sangria and Iced Rumchata Chai. Kanela Breakfast Club –Lakeview is located at 3231 N Clark, Chicago.

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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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...so you can Grow!

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Attendees were in for great fun, plenty of free raffl e prizes, samples of over 30 foods from local companies, exceptional networking and even a free seminar on the new gluten free laws affecting restaurants at the May 8th Shmoozefest held at Drink Nightclub in Schaumburg. Many thanks to our event and prize sponsors. Be sure to join us for the next Shmoozefest, Thursday August 8th. Sponsorships are available. Call 847-699-3300 for details. Don’t miss our next event: Thursday, August 7th. It’s free for those in the food industry.

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Chances are that if you’ve needed a replacement part for your faucet or plumbing item, you were sent to The Faucet Shoppe located 3844 N. Elston Avenue in Chicago. This place has every imaginable part PLUS a huge selection of faucets, shower heads, parts and replacement porce-lain toilet tank tops. Check out these pictures to see their huge inventory. In addition to the firms thriving retail business they also do business on the internet, at www.chicagofaucetshoppe.com. — at The Chicago Faucet Shoppe. See their ad on page 10.

Photo caption (from left to right): Meg McDonnell, V.P. Sales Gonnella Frozen Products; Ron Lucchesi, Secretary Gonnella Baking Co.; Paul Gonnella, V.P. National Sales; Nicolas Marcucci, President Gonnella Baking Co.; Rudy Abiera, Director of Research Center; Tom Mazukelli, Treasurer Gonnella Baking Co.; Ruth Meyer, V.P. of Research & Devel-opment; Neil Sticken, Manager of Research & Development

Gonnella Opens Research CenterGonnella Baking Co. has announced the opening of a research center

within its Schaumburg, Illinois facility. This brand-new, state-of-the-art fa-cility allows the company to effectively address its commitment to continu-ously improving processes. Additionally, the research center will enhance Gonnella’s capabilities to develop new products, allowing the bakery to anticipate client needs and respond rapidly to consumer driven changes in the marketplace.

“We are a leader in research and development for frozen dough and baked items,” said Gonnella’s vice president of sales and marketing, Tom Marcucci. “Gonnella recognizes that innovation drives business forward, so we listen and react to our customers’ ideas for growth.”

The nearly 2,000-square-foot research center boasts state-of-the-art ovens, proof boxes, mixers, storage for dry ingredients, a refrigerator and freezer, in addition to a variety of workspaces. These components are de-signed to mimic the environment customers experience at the store level. It will serve as an instructional center for employees and a training facility for customers and bakery technicians alike.

“We strive to continuously improve the quality of our bread and dough items in order to effectively respond to the demands of both our existing and potential customers,” said Ruth Meyer, Gonnella’s vice president of research and development.

The company produces more than four million pounds of product week-ly in four modern facilities. Its Aurora and Schaumburg, Illinois plants along with its newest facility in Hazle Township, Pennsylvania have been recognized by BRC Global Standards and AIB International for quality in food safety.

Gonnella serves retailers across the country including in-store bakeries, grocers, delis, and convenience stores as well as the food service industry including restaurants, QSRs, healthcare and educational facilities, and con-cessions. The company also provides contract baking, private label prod-ucts and custom baking solutions—working in collaboration with its cli-ents to bring their ideas, opportunities and concepts to fruition. For more information on Gonnella’s products and services, visit www.gonnella.com.

Food Packaging Trends

New food and beverage packaging trends often be-gin as a way to stand out and appeal to consumers whose tastes are chang-ing, such as the time Kraft Foods set its South Beach brand of frozen meals apart with white packag-ing. The tactic proved so popular that a few years later, the brand was sur-rounded by rival meals also dressed in white, said Meghan Labot of Spring Design Partners, adding that all design trends are cyclical. “If it ties to your brand, it’s brilliant. If it’s just a trick to stand out, then it’s just a trick, and you will have to find an-other in a few years,” she said. – Adapted from Advertising Age

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Tap 357 is Canadian maple rye whisky; let the thought of that roll around in your mind’s palette for awhile. Made from blended rye and made in the oldest distillery in Western Canada, it is distilled four times and matured in a combina-tion of new, 2nd and 3rd-use bourbon barrels, then expertly blended with pure maple syrup from Quebec. Once fully rested, it rates very high in accolades and rates 92 from WINE EN-THUSIAST. 81 proof; imported by Van Gogh Imports.


HOT LIST!

Lao YunnanLee Wing WahMandarin Kitchen IncMay Flower Chinese May May Gourmet Food IncMercatMing Hin CuisineMoon Palace RestaurantNew Three HappinessOysyPanozzo’s Italian MarketPat’s PizzaPhoenix RestaurantSaint’s Alp TeahouseSeven Treasures CantoneseStanding Room Only Tapas VelenciaTasty CityTasty PlaceThe ScoutThree Happiness RestaurantTommy Gun’s GarageWabash TapYummy Yummy NoodlesZapatista


As one of America’s top 3 brands of hot sauce, Cholula knows what makes for a uniquely flavor-ful kind of hot. Enter their new Cholula green pepper hot sauce. The crisp zing of authentic jalapeño with sweet poblano pepper brightens food flavors without overpowering them. Available in Chicago from Donovan Food Brokerage.

Home Buyers Hope to Take a Nice WalkHome buyers today are looking for “walkability,” according to a survey by

the National Association of Realtors. Sixty percent favor a neighborhood with a mixture of houses, stores, and other businesses that are accessible by foot. And although 52 percent of prospective home buyers want a large yard, more than half would downsize the yard for a shorter commute or a reasonable hike to shops, schools, and restaurants.

This month I am proud to be pictured with Chick Pine, owner of Chuck’s Southern Comforts Cafe’ in Darien and Burbank, Illinois. The menu at Chuck’s restaurants includes a great selection of authentic BBQ items as well as Mexican favorites. Chuck’s has been featured on many local and national TV shows, including Diners Drive-Ins and Dives.

The sales team at Ar-tisan Specialty Foods (Walter Pompei, Tom Bruzan, Andy Mazil, Frank Knitter, Melissa Vitiello, Christine Sche-jbal, Betty Winbush, Patti Mazil) has over

250 years combined experience in helping chefs and foodservice op-erators improve quality by using premium quality, on-trends foods, including natural and specialty meats, organic items and cheeses. Their ad appears on page 21 of this issue.

Greg Ullstam is the owner of Better Metal Systems, a firm offering full service hood and duct cleaning services for all types of food businesses. According to Greg, his customers which include independent and chain accounts enjoy results not typically expected from his competition. The firm serves the greater Chi-cago area and east to South Bend Indiana. His firm is listed in our Buyers Directories under DUCT CLEANING.

Petros Papantoniou and Andrea Coutret-sis are with Olympia Foods, a local family-owned and operated business for over 40 years. The firm is well known and respected for their premium gyros and handstack gy-ros. The company ships across the US and is served in many restaurants known for their gyros. The also distribute across Canada. If you have not tried their products, reach out to Andrea or Petros and have a taste. Their ad appears on page 31 of this issue.

Amy Nitschke is with the Wisconsin Res-taurant Association. She assists suppliers in reaching the association’s members. Because Amy has been working with the association for many years, she is well versed in the com-plexion of the Wisconsin market. The WRA is based in Madison Wisconsin.

Jackie Migliore is with Advance Restaurant Finance, a firm offer-ing loans to all types of food businesses. While bank loans typically offer lower rates, Advance Restaurant Finance fills the need that many food business owners have for of greater flexibility. Jackie is based in Chicago but also works with many food businesses throughout the US.

Cary Miller Presents People Selling the Industry

june 33-40.indd 40 5/14/14 11:01 AM


ACCOUNTANTS

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

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

ADVERTISING

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

AIR CONDITIONING-SYSTEMS CLEANING

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

AIR FILTERS-SALES & SERVICE

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


ARCHITECTS

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

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

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

ASIAN FOOD PRODUCTS

Kikkoman Sales USA ....................Page 06 ...630-954-1244

ASSOCIATIONS

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

ATM MACHINES

Meirtran ATM .................................Page 10 ...800-382-5737

ATTORNEYS

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

AUCTIONEERS

Bob King Auctions .........................Page 40 ...847-458-0500

AWARDS

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

AWNINGS & CANOPYS

Chesterfi eld Awnings ....................Page 12 ...312-666-0400

BAKERS-WHOLESALE

Biondillo/Today’s Temptations .......Page 22 ...773-921-8282

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

Gonnella Baking Co ......................Page 26 ...312-733-2020

IL Mulino di Valenzano Bakery ......Page 15 ...773-934-1625

Forno Palese Baking Company .....................630-595-5502

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

BAKERY-PRODUCTS

Instantwhip Chicago ......................Page 26 ...800-933-2500

BANKING

Ridgestone Bank ...........................Page 17 ...262-789-1011

BAR SPOTTING/HOSPITALITY SECURITY

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

BAR STOOLS

Chicago Booth ..............................Page 16 ...773-378-8400

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

BAR SUPPLIES

Ramar Supply Co ..........................Page 37 ...708-233-0808

BATCH FREEZERS

Kool Technologies .........................Page 08 ...630-483-2256

BEVERAGES

Caffi nated Club .............................Page 32 ...800-975-3047

BLENDERS

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

BOOTHS


BOOTHS-UPHOLSTERERS


BREAD & ROLLS Biondillo/Today’s Temptations .......Page 22 ...773-921-8282 Gonnella Baking Co ......................Page 26 ...312-733-2020 IL Mulino di Valenzano Bakery ......Page 15 ...773-934-1625 Forno Palese Baking Company .....................630-595-5502 BUTTER-CLARIFIED Danish Maid Butter Co ..................Page 06 ...773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ..................Page 06 ...773-731-8787 CABLE TV-SALES & INSTALLATION Prime Time Sports .........................................847-637-3500 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care ..................Page 08 ...847-827-1188 CASH & CARRY-WHOLESALE GFS Marketplace ..........................Page 03 ...800-968-6525 CASH ADVANCES Ignite Payments R Us ...................Page 11 ...847-845-6667 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ....................847-675-6066 CATERING-VEHICLES DCI Central ...................................Page 34 ...800-468-7478 CEILING CLEANING Chicago Ceiling Care .....................................708-233-6900 CHAIRS-COMMERCIAL Chicago Booth ..............................Page 16 ...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 CHEESECAKES Eli’s Cheesecakes .........................Page 29 ...773-736-3417 CHEESES Artisan Specialty Foods ................Page 21 ...708-762-5238 New Dairy ......................................................312-421-1234 CHEMICALS Lee’s Chemical Solutions ..............Page 23 ...844-550-5337 CHICKEN-PROGRAMS FSI/Foodservice Solutions .............................847-719-6088 CHILI Captain Ken’s Foods .....................Page 25 ...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 COCKTAIL BLENDERS Blendtec .........................................................800-253-6383 COFFEE & TEA Chicago Coffees & Teas.................................773-252-7000 COFFEE HOUSE PRODUCTS Chicago Coffees & Teas.................................773-252-7000 COFFEE ROASTERS Emerald House Coffee Roastery ..Page 25 ...630-506-2540 Java Mania Coffee Roaster ...........................815-885-4661 Rock House Coffee Roasting Co ...................312-350-6190

COFFEE-GOURMET & SPECIALTY

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

COFFEE-WHOLESALE

$3.95 Coffee .................................Page 16 ...847-671-9600

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

COLD STORAGE

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

CONCESSION EQUIPMENT & SUPPLIES

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

CONSULTING & DESIGN

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

COOLERS & FREEZERS

Fogel Factory Direct/UFFB ...........Page 17 ...847-616-0711

CORNED BEEF-FRESH

Papa Charlie’s ...............................Page 35 ..877-522-PAPA

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

CORPORATE GIFTS

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

CREDIT CARD PROCESSOR

Ignite Payments R Us ...................Page 11 ...847-845-6667

DAIRY-PRODUCTS


New Dairy ......................................................312-421-1234

DELIVERY SERVICE

Chicago Messenger Service ...........Page 4 ...312-666-6800

DELIVERY-VEHICLES

DCI Central ...................................Page 34 ...800-468-7478

DESSERTS

Algelato Chicago ...........................Page 12 ...847-455-5355

Eli’s Cheesecakes .........................Page 29 ...773-736-3417

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

New Dairy ......................................................312-421-1234

DIRECTV

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

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

DISHWASHER-LEASING & RENTAL

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

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

DISPOSABLES

Quill.com .......................................Page 24 ...847-876-4115

DISTRIBUTOR SALES REPS

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

DUCT CLEANING

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

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

Better Metal Systems .....................................888-958-5945


ELECTRICAL REPAIR & MAINTENANCE

Mackay Heating & Mechanical ......Page 08 ...847-381-0448

ETHNIC FOODS


EXHAUST FAN REPAIR

Hoods Chicago .............................Page 28 ...773-552-9200


FANS-VENTILATING & EXHAUST

AWR Welding ................................Page 18 ...773-491-5353

FAUCETS

Faucet Shoppe The ......................Page 10 ...773-478-3890

FILTERS-EXHAUST SYSTEMS

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



FIRE SUPRESSION SYSTEMS

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

FIRE-EXTINGUISHERS

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

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

FIRST AID-EQUIPMENT & SUPPLIES

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

FLOOR MAINTENANCE

Sexton Complete Care ..................Page 08 ...847-827-1188

FOOD BROKERS

Sip & Company ..............................................708-452-8828

FOOD DISTRIBUTORS

Christ Panos Foods ......................Page 38 ...630-735-3200

Devanco Foods .............................Page 09 ...847-228-7070

Sotiros Foods ................................Page 16 ...708-371-0002

Tec Foods Inc ................................Page 16 ...773-638-5310

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

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

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

FOOD EQUIPMENT

Bob King Auctions .........................Page 40 ...847-458-0500


FOOD PHOTOGRAPHY

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

FOOD PROCESSING EQUIP SALES & SERVICE

LPS Corp ......................................Page 04 ...847-451-2222

FOOD PRODUCTS

GFS Marketplace ..........................Page 03 ...800-968-6525

Lily From The Village Baked Goods ... Page 14 .....800-498-2248

Soupbase.com ..............................Page 14 ...216-381-9916

Tec Foods Inc ................................Page 16 ...773-638-5310

FOOD PRODUCTS-PREPARED

Captain Ken’s Foods .....................Page 25 ...800-510-3811

FOOD SAFETY TRAINING

Chicago Hospitality Training .........Page 12 ...847-275-2636

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

FOODSERVICE EQUIPMENT

Leach Food Equipment Dist ..........Page 03 ...815-712-7707

March Quality Used & New Equip .Page 15 ...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 27 ...888-908-5600


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

FOODSERVICE- LAYOUT & DESIGN

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

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

DIRECTORY

june 41-48.indd 41 5/13/14 11:51 AM


FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ................Page 27 ...888-908-5600 Cobblestone Ovens .......................................847-635-0172 FOODSERVICE-SUPPLIES GFS Marketplace ..........................Page 03 ...800-968-6525 Ramar Supply Co ..........................Page 37 ...708-233-0808 FREEZERS-ALL TYPES Custom Cooler & Freezer .............Page 10 ...630-879-3131 FRYERS FSI/Foodservice Solutions .............................847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .....................708-641-7007 Just Gaskets And Hardware ..........................708-758-1289 GELATO Algelato Chicago ...........................Page 12 ...847-455-5355 Palazzolo’s Gourmet Ice Cream ...Page 36 ...269-561-2000 New Dairy ......................................................312-421-1234 GELATO EQUIPMENT & SUPPLIES Kool Technologies .........................Page 08 ...630-483-2256 GIARDINERA E Formella & Sons ........................Page 25 ...877-598-0909 V Formusa Company .....................................312-421-0485 GILD GAME Artisan Specialty Foods ................Page 21 ...708-762-5238 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical ......Page 08 ...847-381-0448 GOURMET-FOOD PRODUCTS Artisan Specialty Foods ................Page 21 ...708-762-5238 Chicago Importing Company .........................800-828-7983 New Dairy ......................................................312-421-1234 GREASE EXHAUST HOOD CLEANING Better Metal Systems .....................................888-958-5945 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 17 ...888-551-1998 American BioFuels Corp ................................630-631-5714 Hopkins Grease Company .............................877-404-7327 Kaluzny Bros Inc ............................................815-744-1453 GREASE TRAPS SERVICE & CONSULTING Mahoney Environmental ................................800-892-9392 GREASE-EXHAUST CLEANING Airways Systems ............................................630-595-4242 Averus ............................................................800-393-8287 Enviromatic Corporation of America ..............847-729-8000 Olympia Maintenance ....................................708-344-0344 GREEK FOOD PRODUCTS Olympia Foods ..............................Page 31 ...773-735-2250 GYROS Devanco Foods .............................Page 09 ...847-228-7070 Olympia Foods ..............................Page 31 ...773-735-2250 HAMBURGER PATTY MANUFACTURER Devanco Foods .............................Page 09 ...847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical ......Page 08 ...847-381-0448 Mechanical 24 ................................................847-987-9738

HOOD & DUCT SYSTEMS AWR Welding ................................Page 18 ...773-491-5353 HOOD & EXHAUST-CLEANING Airways Systems ............................................630-595-4242 Averus ............................................................800-393-8287 Better Metal Systems .....................................888-958-5945 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 28 ...773-552-9200 Averus ............................................................800-393-8287 Henrichsen Fire & Safety Equip .....................800-373-9714 HOT DOGS Crawford Sausage .........................................773-277-3095 Red Hot Chicago ............................................800-249-5226 Vienna Beef ...................................................773-278-7800 ICE CREAM Algelato Chicago ...........................Page 12 ...847-455-5355 Homer’s Gourmet Ice Cream ........Page 10 ...847-251-0477 Instantwhip Chicago ......................Page 26 ...800-933-2500 Palazzolo’s Gourmet Ice Cream ...Page 36 ...269-561-2000 New Dairy ......................................................312-421-1234 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies .........................Page 08 ...630-483-2256 ICE MACHINES Manitowoc Foodservice ................Page 05 ... 727-569-1111 ICE MACHINES SALES & LEASING LPS Corp ......................................Page 04 ...847-451-2222 Grove Ice Machines .......................................630-969-5199 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ..................Page 39 ...312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical ......Page 08 ...847-381-0448 Grove Ice Machines .......................................630-969-5199 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ........................708-366-3333 INSURANCE Heil & Kay Insurance Agency ........Page 27 ...847-259-1421 Jos Cacciatore & Company ..........Page 35 ...312-264-6022 Northern Illinois Insurance ............Page 47 ...815-226-9353 Society Insurance .........................Page 02 ...888-576-2438 Caro Insurance Services ................................708-745-5031 Clermont Specialty Managers ........................800-504-7012 Concklin Insurance Agency ............................630-268-1600 ISU Northwest Insurance Services ................888-366-3467 The Horton Group ..........................................312-917-8610 INSURANCE SERVICES Northern Illinois Insurance ............Page 47 ...815-226-9353 Clermont Specialty Managers ........................800-504-7012 Farmers Insurance-Mark Holihan ..................847-823-6800 INTERIOR DECORATORS & DESIGNERS Sarfatty Associates ........................................847-920-1100 ITALIAN BEEF Devanco Foods .............................Page 09 ...847-228-7070 Papa Charlie’s ...............................Page 35 ..877-522-PAPA Serrelli’s Foods .............................Page 02 . 877-385-BEEF Red Hot Chicago ............................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ........................Page 25 ...877-598-0909

ITALIAN SAUSAGE


Papa Charlie’s ...............................Page 35 ..877-522-PAPA


JANITOR-SUPPLIES

Ramar Supply Co ..........................Page 37 ...708-233-0808

JAPANESE-FOOD PRODUCTS


JUICERS-FRUIT & VEGETABLES

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

KITCHEN-DESIGNERS

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

KITCHEN-EXHAUST SYSTEMS/CLEANING

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


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


KNIFE-SHARPENING SERVICE

Cozzini Inc .....................................................888-846-7785

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

LINEN SUPPLY & RENTAL SERVICE

Ajax Linen & Uniform .....................................800-244-4000

Cosmopolitan Textile ......................................773-254-6100

De Normandie Linen ......................................773-731-8010

Mickey’s Linen ...............................................773-545-7211

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

LIQUOR CONTROL SYSTEMS

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

LIQUOR LIABILITY/AUTO/UMBRELLA

Northern Illinois Insurance ............Page 47 ...815-226-9353

LIQUOR-WHOLESALE

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

LOGISTICS COMPANIES

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

MEAT PROCESSING EQUIP SALES & SERVICE

LPS Corp ......................................Page 04 ...847-451-2222

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

MEAT-SMOKED

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

MEAT-WHOLESALE

Artisan Specialty Foods ................Page 21 ...708-762-5238


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


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

MEDICAL SUPPLIES

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

MILK


New Dairy ......................................................312-421-1234

MURALS-INTERIOR CUSTOM

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

MYSTERY SHOPPING/HOSPITALITY SECURITY

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

NACHO-EQUIPMENT & SUPPLIES


NAME-PLATES & TAGS

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

OFFICE SUPPLIES Quill.com .......................................Page 24 ...847-876-4115 OIL & SHORTENING Columbus Vegetable Oils ..............Page 07 ...773-265-6500 OILS & FATS-COOKING Columbus Vegetable Oils ..............Page 07 ...773-265-6500 OILS & VINEGAR Pastorelli Foods ......................................... 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils ..............Page 07 ...773-265-6500 OLIVE OILS Columbus Vegetable Oils ..............Page 07 ...773-265-6500 ORGANIC FOODS Biondillo/Today’s Temptations .......Page 22 ...773-921-8282 Pastorelli Foods ......................................... 800-SOS-AUCY OUTDOOR FURNITURE John Manson & Associates ............................773-278-8280 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical ......Page 08 ...847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .......................................847-635-0172 PAINTING & HANDYMAN SERVICES Schubert Painting ...........................................847-606-9660 PANCAKE-BATTER & MIX Lily From The Village Baked Goods Page 14 .800-498-2248 Tec Foods Inc ................................Page 16 ...773-638-5310 Gust John Foods & Products Corp ................630-879-8700 PAPER-PRODUCTS Ramar Supply Co ..........................Page 37 ...708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co ..........................Page 37 ...708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta .......................773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ......Page 26 ...847-234-0023 PASTRY INGREDIENTS Sotiros Foods ................................Page 16 ...708-371-0002 PATIO HEATERS TNG Industries ...............................................708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest ...............................................800-921-9151 PAYROLL SERVICE Payville Usa The Hero’s of Payroll Page 25 ...630-366-2600 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ........................Page 20 ...800-332-7805 Presto X Pest Control ....................................888-627-5772 PHOTOGRAPHY Al MacDonald Photography ...........................630-283-0038 PICKLES & RELISH Vienna Beef ...................................................773-278-7800 PIZZA SUPPLY DISTRIBUTORS 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 Western Business Systems ..........Page 14 ...773-878-7200 Schmaus Cash Register & POS ....................847-675-6066 POINT OF SALE SYSTEMS Ignite Payments R Us ...................Page 11 ...847-845-6667 Resource Point of Sale .................Page 11 ...773-252-5500 Western Business Systems ..........Page 14 ...773-878-7200 HotSauce Technologies .................................312-623-6007

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LCSI, Inc ........................................................847-836-0194 Merchants Solutions ......................................708-449-6650 NB Services of Illinois ....................................773-519-1961 Retail Control Solutions .................................630-521-9900 Schmaus Cash Register & POS ....................847-675-6066 SilverWare POS .............................................888-510-5102 TeePOS Torres Electronic Equip ....................773-862-9181 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products .....................................800-767-5352 PRESSURE WASHING Mahoney Environmental ................................800-892-9392 Olympia Maintenance ....................................708-344-0344 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ........................Page 25 ...877-598-0909 PRODUCE DISTRIBUTORS Premier Produce ............................................847-678-0780 PUBLISHING Food Industry News .......................................847-699-3300 RE-UPHOLSTERY Chicago Booth ..............................Page 16 ...773-378-8400 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ................Page 27 ...888-908-5600 Mackay Heating & Mechanical ......Page 08 ...847-381-0448 Accu-Tech ......................................................847-658-8440 Mechanical 24 ................................................847-987-9738 REFRIGERATION UNITS Fogel Factory Direct/UFFB ...........Page 17 ...847-616-0711 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .............Page 10 ...630-879-3131 Fogel Factory Direct/UFFB ...........Page 17 ...847-616-0711 RENDERER-RECYCLING Mahoney Environmental ................................800-892-9392 REPAIRS-ALL TYPES Blue Line Store Repair ..................Page 18 ...708-652-3355 RESTAURANT EQUIPMENT Manitowoc Foodservice ................Page 05 ... 727-569-1111 FSI/Foodservice Solutions .............................847-719-6088 Losurdo Inc ....................................................630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES C & R Restaurant Service .............Page 20 ...312-850-1818 Custom Cooler & Freezer .............Page 10 ...630-879-3131 Olympic Store Fixtures ..................Page 30 ...773-585-3755 Quill.com .......................................Page 24 ...847-876-4115 Ramar Supply Co ..........................Page 37 ...708-233-0808 Zepole Restaurant Supply ............Page 19 ...630-783-1239 Berkel Midwest ...............................................800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ................Page 27 ...888-908-5600 Mackay Heating & Mechanical ......Page 08 ...847-381-0448 Accu-Tech ......................................................847-658-8440 Berkel Midwest ...............................................800-921-9151 Cobblestone Ovens .......................................847-635-0172 Hobart Corporation ........................................847-631-0070 Mechanical 24 ................................................847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions .........................Page 40 ...847-458-0500 March Quality Used & New Equip .Page 15 ...800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ....................708-361-1150 Kudan Group Inc ............................................312-575-0480 Nick Dibrizzi/Coldwell Banker ........................708-562-9328 Pontarelli & Company ....................................847-778-3571 Porter House Properties ................................847-942-2291

RESTAURANT-DESIGNERS A D E Foodservice Equipment .......................630-628-0811 Losurdo Inc ....................................................630-833-2828 Sarfatty Associates ........................................847-920-1100 RESTAURANT-EQUIPMENT MANUFACTURING Emberglo .......................................Page 10 ...773-604-8700 RESTAURANTS La Scarola Restaurant ...................................312-243-1740 Pita Inn Restaurants ......................................847-677-0211 SALAD-DRESSINGS & OILS Columbus Vegetable Oils ..............Page 07 ...773-265-6500 Tec Foods Inc ................................Page 16 ...773-638-5310 SANITATION TRAINING Illinois Restaurant Association ......Page 33 ...312-787-4000 SATELLITE TV SYSTEMS Prime Time Sports .........................................847-637-3500 SAUSAGE Anichini Brothers ............................................312-644-8004 Crawford Sausage .........................................773-277-3095 Red Hot Chicago ............................................800-249-5226 Vienna Beef ...................................................773-278-7800 SAUSAGE MAKING EQUIP SALES & SERVICE LPS Corp ......................................Page 04 ...847-451-2222 SAUSAGE PRODUCTS Rose Packing .................................................800-323-7363 SBA LOANS Ridgestone Bank ...........................Page 17 ...262-789-1011 SCALE SYSTEMS TeePOS Torres Electronic Equip ....................773-862-9181 SCALES Berkel Midwest ...............................................800-921-9151 NB Services Of Illinois ...................................773-519-1961 SEATING Waco Manufacturing ......................................312-733-0054 SEWER(MAINT)-RODDING & JETTING Tierra Environmental .....................Page 17 ...888-551-1998 SHEET METAL FABRICATION C & R Restaurant Service .............Page 20 ...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 22 ...888-774-6270 SIGNS Classic Design Awards ..................................847-470-0855 SILVERWARE & DINNERWARE John Manson & Associates ............................773-278-8280 SLICERS-SALES & SERVICE LPS Corp ......................................Page 04 ...847-451-2222 Berkel Midwest ...............................................800-921-9151 Maestranzi Brothers .......................................708-867-7323 SMOOTHIE MACHINES Blendtec .........................................................800-253-6383 SOAPS & DETERGENTS Lee’s Chemical Solutions ..............Page 23 ...844-550-5337 SOCIAL MEDIA SERVICES Stick Out Social .............................Page 15 ...312-655-9999 SOFT DRINKS Caffi nated Club .............................Page 32 ...800-975-3047 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies .........................Page 08 ...630-483-2256 Taylor Freezers and Equipment .....................888-942-0777 SOUP BASES

Soupbase.com ..............................Page 14 ...216-381-9916 SOUPS Vienna Beef ...................................................773-278-7800 SPECIALTY FOODS Artisan Specialty Foods ................Page 21 ...708-762-5238 SPICE BLENDS Famar Flavors ................................................708-926-2951 STAINLESS STEEL EQUIPMENT & REPAIR C & R Restaurant Service .............Page 20 ...312-850-1818 STEAM CLEANING Better Metal Systems .....................................888-958-5945 Mahoney Environmental ................................800-892-9392 Olympia Maintenance ....................................708-344-0344 STORE REPAIRS Blue Line Store Repair ..................Page 18 ...708-652-3355 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Distributor Page 03 ...815-712-7707 SUPERMARKET EQUIP SALES & SERVICE LPS Corp ......................................Page 04 ...847-451-2222 SUPERMARKET INTERIORS MEK Design ...................................................847-858-1540 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest ...............................................800-921-9151 SURVEILLANCE-SYSTEMS TeePOS Torres Electronic Equip ....................773-862-9181 SYRUP-PANCAKE & WAFFLE Gust John Foods & Products Corp ................630-879-8700 SYRUP-SUGAR FREE Gust John Foods & Products Corp ................630-879-8700 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery ...............................847-593-5957 TABLES-ALL TYPES Chicago Booth ..............................Page 16 ...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 02 ...773-784-2503 TOMATO PRODUCTS Pastorelli Foods ......................................... 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News .......................................847-699-3300 TRUCK GRAPHICS American Graphics .......................Page 22 ...888-774-6270 TRUCK-REFRIGERATED DCI Central ...................................Page 34 ...800-468-7478 TRUCK-SALES & SERVICE DCI Central ...................................Page 34 ...800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center .......................Page 28 ...708-352-5551 TV SALES, SERVICE & INSTALLATION BKS Enterprises ............................................. 847-352-1118 Prime Time Sports .........................................847-637-3500 UNIFORMS-ALL TYPES Ajax Linen & Uniform .....................................800-244-4000 Valley Linen Supply ........................................630-897-4474 UPHOLSTERERS Vinyl Pro Company ........................................708-505-2001 UPHOLSTERY CLEANING Sexton Complete Care ..................Page 08 ...847-827-1188 VALET PARKING SERVICES Start Parking Company ..................................312-595-5790 VENTILATING-SYTEMS CLEANING

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

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


VERTICAL BROILERS

XL Manufacturing ...........................................773-271-8900

XL Manufacturing ...........................................773-271-8900

WALK-IN COOLER REPAIR & MAINTENANCE


WALK-IN COOLERS AND FREEZERS

Custom Cooler & Freezer .............Page 10 ...630-879-3131

WAREWASHING PROGRAMS

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

WEBSITE DESIGN

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

WELDING & FABRICATING

KOP Ind. Welding & Fabrication ...Page 22 ...630-930-9516

WHIPPED CREAM


WOOD FLOOR CLEANING & INSTALLATION

Sexton Complete Care ..................Page 08 ...847-827-1188

WORKERS COMP INSURANCE

Northern Illinois Insurance ............Page 47 ...815-226-9353

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

YOGURT & SOFT SERVE EQUIPMENT

Kool Technologies .........................Page 08 ...630-483-2256

COMMERCIAL/RESIDENTIALBUILDING

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

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

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

Tavern is 1,200 sq ft. $975,000

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10,400 sq. ft. warehouse5 parking spaces.

4131-33 N. Rockwell, ChicagoHeavy duty electric.

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

150 ft. to scenic Chicago River$975,000

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

Call Wesley at 773-671-1273

CLASSIFIEDS

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Confidential #653 Mixed- use real estate w/ music venue for sale. Licenses: Tavern, PPA, Retail Food, Outdoor Patio & Incidental Liquor. Price: $2,920,000 (RE+BU) $715,000 (BU) Size: 18,200 SF (Building) 9,001 SF (Lot) 10,471 SF (Buss.) Contact: Jarrett

Chicago’s Premier Hospitality Real Estate Brokers

P | 312.575.0480 @RestaurantRE KudanGroup

Our qualified team of brokers has been helping buyers and sellers since 1999.

www.kudangroup.com

Adam Salamon - Ext. 13 [email protected] Gofis - Ext. 16 [email protected] Scott Reinish - Ext. 17 [email protected] Carlos Gomez - Ext. 19 [email protected] Rosen - Ext. 21 [email protected]

Brian Laskov - Ext. 14 [email protected] Jarrett Fradin - Ext. 15 [email protected]

Jeremy Kudan - Ext. 11 [email protected]

ANDERSONVILLE- 5101 N. Clark Ave. Commercial condo w/ fully fixtured restaurant. Features full basement w/ coolers & full equipment package.Price: Negotiable Rental Rate: $35/SF (Net) Size: 3,100 SF + Full Basement Contact: Jeremy

LINCOLN PARK- 2235 N Lincoln Ave. Straight lease with existing Type II hood & walk-in cooler. No black iron or alcohol permitted. Near Oz Park & LP High School. Rental Rate: $3,450/Mo. (Gross) Size: 1,250 SF (Retail) 650 SF (LL) Contact: Jarrett

LINCOLN PARK- 1637 Clybourn Ave. Copa Lounge. Prime location surrounded by perfor-mance theaters, retailers & restaurants. Holds Tavern license. Price: $119,000 (Business) Size: 1,100 SF Rental Rate: Negotiable Contact: Jarrett

LOOP- 300 S Riverside New construction indoor retail/bar restaurant space with outdoor deck opportu-nity. Located along Chicago River w/ excellent exposure to after-work commuters. Price: $33/SF (Net) CAM: $9.36/SF Tax: $4.99/SF Size: 2,700 SF Contact: Jarrett

LOOP - 180 N Jefferson Zenba. Fully built-out & operating restaurant w/ high ceilings, large hood w/ scrubber, walk-in cooler & POS system. Price: $175K (Business) Rental Rate: $2,427/Mo. (NNN) Size: 1,005 SF (Business) Contact: Jerrod

WILLOW SPRINGS -8989 Archer Ave. Courtright’s Restaurant on 2 acres of woodland. Features custom redwood cellar, two event spaces & a garden. Price: $2.1Mil (Real Estate) Size: 11,188 SF (Building) 88,905 SF (Lot) Contact: Jerrod

RIVER WEST- Confiden-tial #652. Outstanding multi-level restaurant with incidental liquor, outdoor patio & retail food licenses. Price: $247,000 (Business) Rental Rate: $5,000 (Current Base Rent) Size: 2,600 SF Contact: Jarrett

RIVER WEST- 455 N. Milwaukee Ave. Toni’s Pizza & Organic Pasta. Profitable restaurant w/below market rent. Potential for growth by expanding hours of service & space. Price: $125K (Business) Rental Rate: $1,200/Mo.(Modified Gross) Size: 1,000 SF + Basement Contact: Juan

UNIVERSITY VILLAGE- Confidential #649. Established daytime restaurant on Taylor St. Features an open floor plan w/ a long bar/counter service area. Close to UIC & hospitals. Price: $164,900 (Business) Rental Rate: $2,500/Mo. (Gross) Size: 1,600 SF Contact: Jarrett

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LINCOLN PARK- 2273 N Lincoln Ave. Fat SandwichCo. occupies the ground floor of a two-story building. Near Oz Park & DePaul University with strong foot & vehicle counts. Price: $84,900 (Business) Rental Rate: $2,608/Mo. (Net) Size: 680 SF Contact: Jarrett

LOOP- 176 N Wells St. Lemon Tree. Second generation, casual restaurant with sidewalk patio available. One block from Chicago’s busiest “L” stop with high pedestrian traffic. Price: $99,500 (Assets) Rental Rate: $5,000/Mo. (Gross) Size: 1,785 SF Contact: Scott

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FOR SALEWell-established and profi table

banquet hall in NW side of Chicago, Jefferson Park/Gladstone Park

beautifully remodeled with crystal chandeliers and seating for 260.

Turnkey operation with fully equipped kitchen, basement storage, furniture and bookings for a year in advance.

Corporate liquor license, building and two parking lots. Hurry!!!Baird & Warner Real Estate

Lorenzo Sanchez773-419-1724

Rose Dante773-574-7271

SHERIDAN145 N. Bushnell St.

For Sale

Neighborhood Bar/TavernWell established local tavern for sale. Greatincome producer with opportunity to grow.Regular customer base generates goodincome stream. Features pool table, dartboards, shuffleboard and more. Recentpoker/slot machines add approximately$4000/mo! Room to add beer garden,kitchen and living quarters to add value.Financial information with confidentialityagreement. Owner financing available. $249,900

www.cbchonigbell.com

For More Information Contact:

Keith Warpinski630-602-6153

[email protected]

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TREMONTLake Street

Build-to-Suit

Restaurant BuildingFantastic new retail/office/restaurantdevelopment with build-to-suit chance tocreate your perfect space!4 building development with one buildingcompletely leased. Still time to customizespace for your specific needs in remainingbuildings.Easy access, great visibility location onnewly named Lake Street just off of Route 9at Baer Avenue.$12.00-$18.00/sf nnn

www.cbchonigbell.com

For More Information Contact:

Justin Ferrill309-642-1009

[email protected]

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CLASSIFIEDS

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REALPOUL REALTY“Commerce With Morality™”

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

Peter J. Poulopoulos, MBA

CITY/STATE DESCRIPTION ASKINGArlington Heights, IL FRUIT MARKET - Long Established and Profi table - Partnership Challenges $549,000 Burbank, IL COMMERCIAL - Offi ces and 3 Apartments - Sit Back and Relax - Just Collect Rents $425,000 Burbank, IL RESTAURANT - Plus Mixed Use - Includes House, Commercial - a whole block! $1,370,000 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 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 Deerfi eld, IL FAST FOOD - 6 Days, EZ to Run, Fantastic Location, 50 Seats $149,000 Des Plaines, IL SPORTS BAR - With Property - Well Known Place; a Popular Destination $795,000 Elk Grove Village, IL BREAKFAST - Lunch only - 6 Days Only; Excellent Potential $119,000 Hobart, IN RESTAURANT - Low Rent - Same Owner for 40 Years - A great Deal $170,000 Hobart, IN RESTAURANT - With 6-Apartments! - A Fantastic Deal - Super Opportunity $650,000 Lake Barrington, IL SPORTS BAR - Restaurant , Pizza - With 3.5 Acres Property - A Supper Deal $2,100,000 Merrillville, IN BANQUETS - Fine Dining - Catering - Property and Business - Donʼt Miss it! $1,095,000 Montgomery, IL RESTAURANT - Free Standing Corner - Huge Profi ts - First and Last owner 30 years $590,000 Morton Grove, IL RESTAURANT - Free Standing - Well Known - Same Owners Over 40 Years $995,000 Morton Grove, IL RESTAURANT - With Property - Free Standing - Well Known - Excellent Business $2,250,000 North Chicago, IL SPORTS BAR - With Property -1.5 Acres, An Unbelievable Deal! $1,500,000 Romeoville, IL FAST FOOD - Free Standing - Same Owners for 22 years - Money Maker - Low Rent $155,000

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

BUSINESS OPPORTUNITIES, ETC.

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

business, 3) FREE FARMERSTM insurance quote

24 HOUR VOICEMAILEmail—[email protected]

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

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

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

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

CHICAGO - TAYLOR STREETCome & join famous Taylor Street corridorHome of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery. Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4. Everything new and shiny, must see to appreciate. Available real estate.Owner motivated to sell!SOUTHWEST SUBURBS ON LINCOLN HWYClass A elegant, newer free standing restaurant-bar 7,959 SF bldg on 1.4 acre. It has a restaurant dining area, large u-shaped bar, banquet room, 2 high end kitchen lines, an outdoor bar and covered patio area. Seating capacity is 326 inside and 170 in the patio area. Ready for any dining-bar concept. Asking price for Real Estate, Fixtures & Equipment: $3,100,000.

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 $495,000Real Estate taxes $6.29 per SF

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

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

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

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

WEST SUBURBS - LAGRANGE AREACorner free standing 4,800 SF bldg. plus 3,000 SF Lower Level on 22,000 SF lotFor Sale: $649,500

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

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

CENTRAL WEST SUBURBS - OAKBROOK TERRACE8,000 SF restaurant-bar-banquet on 1.2 acres. Seats 350, parks 150. Asking price for Real Estate, Fixtures & Equipment: $1,300,000LOMBARDFree standing 7,000 SF plus 3,000 SF lower level on 1.5 acres. Seats 300, parks 150.Turn key everything new & shiny.Offered at $16 per SF NNN

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

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

Fast Casual with Bar - est 15 years• $300K Sales• Rent $2,850• Asking $125k • Owner fi nancing available with 50% down

Sports Bar & Grill - Far SW Subs• $900k sales • Rent $4,350• Asking $275k

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

Neighborhood Bar and Grill - Chicago• Rent $1,800 • Monthly sales 20k• Asking $99k

Fresh Food Franchise 2 locations (1 is a Satellite location)

• Downtown Chicago- Michigan ave.• 2013 Sales $660k• Rent $9,400/mth • Asking $199k • Some owner fi nancing for qualifi ed buyer

Fresh Food Franchise - Loop• Ave monthly sales $25k• ZERO rent• Price $105k • Owner fi nancing with 60k down

Japanese Market - N Subs• Asset sale• Rent $7k/ mth• 2,200 sq ft.• Price $12k

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

Asset Sale - Pizzerias• West Subs Pick up & Delivery $69k• NW Subs – 49 seats 3500 sq ft $75k

Franchise Re-Sale Opportunities • Subways (17)• Cold Stone Creamery (2)• Pockets (1)• Papa Johns (4)• Luke’s Beef (WI) (1)• Red Mango Yogurt (2)

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 DEVELOPMENTBUSINESS $399K PROPERTY $799K

CALL 773-848-1078

PORTER HOUSE PROPERTIES

D&L PARTNERS, INC. dba PORTER HOUSE PROPERTIES Daniel B. Porter, MBA, Managing Broker Real Estate Brokerage/Consulting/Investments Dir Line (847) 942-2291 Fax (847) 510-0509 [email protected]

www.porterhouseproperties.com

PORTER HOUSE PROPERTIES Ò a cut aboveÓ

BUSINESS ONLY

Jefferson Park 4,100 sq ft Full Liquor

BUSINESS & REAL ESTATE Grayslake $220,000

FOR LEASE Highwood, 2,100 sq ft

[email protected]

BUYERS Ð CALL ME, IÕ ll find your next location! Thank you for making May a great month!!!

Dan Porter (847) 942-2291

n LOW INVESTMENT

n SIMPLE OPERATION

n 41,000 LOCATIONS IN OVER 100 COUNTRIES

n MINIMAL SPACE REQUIREMENTS

For more Information call773-380-3040 ext 25

or at

[email protected]

SUBWAY® is a registered trademark of Doctor’s Associates Inc. 2014

*More locations than any other QSR

THE #1 FRANCHISE*

FRANCHISEOPPORTUNITIESNOW AVAILABLE

n LOW INVESTMENT n SIMPLE OPERATION n 41,000 LOCATIONS IN OVER 100 COUNTRIES n MINIMAL SPACE REQUIREMENTS

For more Information call 773-380-3040 ext 25 or at [email protected]® is a registered trademark of Doctor’s Associates Inc. 2014

*More locations than any other QSR

FRANCHISE OPPORTUNITIES NOW AVAILABLETHE #1

FRANCHISE*

subway classified.indd 1 4/9/14 4:30 PM

june 41-48.indd 45 5/13/14 11:51 AM


NORTHERN ILLINOIS INSURANCE- Division of Northern Insurance Group -

Cell (708) 655-4476 Cell (312) 671-0071Phone (815) 226-9353 Cell (309) 212-5564

Nick Ekonomou



Nick Ekonomou

PONTARELLI ASSOCIATESReal Estate Services

Restaurant Brokerage DivisionVince Ferraro

RESTAURANT/BARFamous Forest Park pub.

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

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

Lease w/ renewal options. Owner retiring...Need enthusiastic new operators!!

BIZ, FF&E @ $149KTotal package w/ RE @ $595K

BEST BUYFreestanding restaurant. Brick. Signalized corner. Signage.

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

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

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

TAVERNNorthwest suburban tavern with 2am liquor license!

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

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

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

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

Liquor licence available. Inclues a 3 bedroom apartment!REAL ESTATE @ $329K...OBO!!

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 $125K!!

SNACKSWOW! 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!!

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

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

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

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

BAR/INVESTMENTJust listed! NW side, Chicago. Freestanding, mixed use

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

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

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

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

Liquor license available. Fantastic location at Oakton & River!REAL ESTATE @ $695K

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.

REAL ESTATE reduced to $849K or ...... Key $ @ $125K w/ Great Lease.

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

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

MORE LISTINGS AVAILABLE–CALL!SELLING? ALWAYS CONFIDENTIAL!

[email protected] 847/778-3571

ADELPHIA PROPERTIES

LONG GROVE - FORMER DOUBLE G’S RESTAURANT

16,000 SF Class A elegant freestanding restaurant offering high ceilings, 2 high end kitchen lines, dining room, bar, mezzanine & lower banquet room. No expenses spared. Outstanding turnkey operation opportunity or bring your own concept. Seats 473, Parks 215. Affluent suburb. Signalized hard corner w/ high traffic - 54,200 VPD. Fully equipped all high end FF&E included in the leasing of the Property. For Lease.

ST CHARLES - GABBY’S KITCHEN

First Time Offering - 4,333 SF Newer freestanding breakfast/lunch restaurant offering high ceilings. Outstanding turnkey operation opportunity or bring your own concept. Prime Location in the heart of St Charles commercial corridor. Ample parking (60 spaces) w/ Outdoor patio seating. Real estate & all FF&E included in the asking price. Priced to Sale at: $1,325,000

CRESTWOOD - FORMER MITCH’S PUB

3,100 SF End Cap 2nd Generation Sports Bar/Grill space opportunity w/ outdoor enclosed fenced beer garden. Video Poker Machines Approved. High traffic of 46,100 VPD. Black Iron. Ample parking. Signage. Outstanding exposure & visibility. For Lease.

VERNON HILLS - KETCHUP

Food Court of Hawthorn Mall. Tough Barrier to Enter Into. Great Turnkey Operation with all the FF&F Included. Outstanding Dailey High Foot Traffic Flow at Your Footsteps. Offered at $125,000 or Best Offer.

NAPERVILLE- CONFIDENTIAL

First Time Offering - 4,500 SF Freestanding breakfast/lunch/dinner restaurant. Longtime established business. Outstanding turnkey operation opportunity or bring your own concept. Prime Location in the heart of a heavily traveled commercial corridor. Ample parking. Real estate & all FF&E included in the asking price. Priced to Sell!!!

Simeon Spirrison, CCIM & George Spirrison, CCIM 630.455.4495

www.adelphiaproperties.com

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

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

Thinking of Buying or Selling?Call John Moauro!

Ambassador9999 West 143rd StreetOrland Park, IL 60462

Broker/AppraiserAlways Confi dential

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

Web: www.johngmoauro.com

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. Possible seller fi nancing. Call for details.

HIGH VOLUME• Pizzeria w/ slots. Est. 27 yrs. Business

only. Reasonable rent. $399,000.

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 and business $679K.

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

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

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 OBO

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

light corner. Easy Access. Steady customer fl ow w/ great traffi c. Prop & business. All for $349,900 OBO.

BUSINESSOPPORTUNITIES

COMMUNITY FAVORITE• Restaurant w/ bar/banquets.

American contemporary menu. Steaks, chops, seafood and comfort food! Known for its BBQ ribs. 4-Star rated upscale restaurant with casual fl are. Ap-prox. 7,000 sq. ft., seats 230 w/ parking. Real cash cow. Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Owner retiring. Upper $600K’s

PENDINGJUST LISTED

PENDINGJUST LISTEDItalian café in the Western burbs.

PENDINGItalian café in the Western burbs. Free standing. Approximately 2,500 sq.

PENDINGFree standing. Approximately 2,500 sq. ft. plus basement. High volume sales.

PENDINGft. plus basement. High volume sales. Free standing. Approximately 2,500 sq. ft. plus basement. High volume sales. Free standing. Approximately 2,500 sq.

PENDINGFree standing. Approximately 2,500 sq. ft. plus basement. High volume sales. Free standing. Approximately 2,500 sq. Low rent. Property & business available. PENDINGLow rent. Property & business available. ft. plus basement. High volume sales. Low rent. Property & business available. ft. plus basement. High volume sales.

PENDINGft. plus basement. High volume sales. Low rent. Property & business available. ft. plus basement. High volume sales. Business only - PENDINGBusiness only - Low rent. Property & business available. Business only - Low rent. Property & business available. PENDINGLow rent. Property & business available. Business only - Low rent. Property & business available. Possible seller fi nancing. Call for details.PENDINGPossible seller fi nancing. Call for details.Business only - Possible seller fi nancing. Call for details.Business only - PENDINGBusiness only - Possible seller fi nancing. Call for details.Business only -

ASIAN FLARE• Est. over 14 yrs. Seats over 350 w/ banquet

room. Facility 11,000 + sq. ft. on 2.2 acres. High volume sales. Very confi dential. Call for details.

PENDINGFAST FOOD - NEW PRICE

PENDINGFAST FOOD - NEW PRICE2,200 Sq. Ft. Facility w/ seating for 40. Parking

PENDING2,200 Sq. Ft. Facility w/ seating for 40. Parking 50+, Busy location with visibility and easy ac-

PENDING50+, Busy location with visibility and easy ac-2,200 Sq. Ft. Facility w/ seating for 40. Parking 50+, Busy location with visibility and easy ac-2,200 Sq. Ft. Facility w/ seating for 40. Parking

PENDING2,200 Sq. Ft. Facility w/ seating for 40. Parking 50+, Busy location with visibility and easy ac-2,200 Sq. Ft. Facility w/ seating for 40. Parking

cess. Pride of ownership. Asking $69,900.PENDINGcess. Pride of ownership. Asking $69,900.50+, Busy location with visibility and easy ac-cess. Pride of ownership. Asking $69,900.50+, Busy location with visibility and easy ac-

PENDING50+, Busy location with visibility and easy ac-cess. Pride of ownership. Asking $69,900.50+, Busy location with visibility and easy ac-

PENDINGPENDINGPENDINGPENDINGPENDINGPENDING

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PIZZERIA FOR SALEBloomington Pizzeria in Business for 22 Years

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

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

Contact us at [email protected]

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Nick Ekonomou



Nick Ekonomou

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june 41-48.indd 48 5/13/14 11:51 AM

food industry news june 2014 web edition

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