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NATIONAL NEWS ......................................... 6, 23CHEF PROFILE: VIKRAM SINGH ............................ 8CHEF PROFILE: DARNELL REED ............................ 9CHEF PROFILE: JESSE WILLIAMS ......................... 14DINING WITH MS. X ........................................ 16TRAVEL: WHISTLER, BRITISH COLUMBIA ................ 19AROUND CHICAGO: BUONA ................................ 22NUGGETS ..................................................... 32CARY MILLER PRESENTS PEOPLE SELLING THE INDUSTRY 34LOCAL NEWS ................................................ 37DIRECTORY .................................................. 41CLASSIFIEDS ................................................ 44

FOOD INDUSTRY NEWS M

ARCH 2015

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MIDWEST FOODSERVICE EXPO MARCH 9-11 • Booth #444

IRA SELECTS DONELLY AS NEW CHAIRMAN

The Illinois Restaurant Association announced Patrick Donelly as the Chairman of the Board at its annual meeting at the Hyatt Regency Chicago. Additional photos and story are on page 36.

Virgin Hotels Chicago Raises the Bar For Elegant Comfort

The new Virgin Hotels Chi-cago has opened to join a stellar portfolio of hospi-tality companies led by its founder Sir Richard Branson.

“It’s been a long held dream to start beautiful, comfortable, fun hotels for guests and give them what they want and need while be-ing gentle on their wallets,” said Richard Branson, Virgin Group Founder. “I’m tremen-dously proud of the brilliant Virgin Hotels team, and I look forward to hosting our fans and spending more time in Chicago.”

Virgin Hotels Chicago is located in the heart of Chi-cago’s Loop district in the

historic Old Dearborn Bank Building at 203 N. Wabash Ave. The 26-story Art Deco build-ing, a Chicago land-mark, offers 250 guest rooms, including 40 one-bedroom suites and two Penthouse Suites.

The hotel will have

multiple dining options, including The Commons Club, Miss Ricky’s, a 23-hour, All-American din-er and a rooftop bar and lounge.

Virgin Hotels will open a Nashville location in 2016 and a New York City location in 2017.

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2015 Catersource and Event Solutions Conference & Tradeshow Announces 23rd Annual Show

The Catersource and Event Solutions Conference & Tradeshow recently highlighted its full lineup of educational tracks for its annual event this spring. Covering all corners of the catering and events busi-ness, the 2015 program is packed with educational sessions to keep professionals of every role ahead in today’s competitive environment. The world’s premier conference and tradeshow for catering and events professionals will welcome thousands of at-tendees from around the globe March 8-11, 2015 at Caesars Palace and the Las Vegas Convention Center in Las Vegas, NV. For more information please visit: catersource.com/conference-tradeshow/2015

Gluten-Free On the Menu at Pizza HutPizza Hut will use crusts from Udi’s to make two

kinds of gluten-free pizzas, cheese and pepperoni. The chain will also offer the alternative crust as an option for patrons looking to limit gluten while customizing their pizzas. – Adapted from The New York Times

Five Flavor Trends to Watch This Year1. Sweet + heat: Srira-

cha, a Taiwanese hotsauce made from chili peppers, is a key example of the new trend. Sweet and hot flavor profiles can also be found in the beverage sector with drinks such as Mexican hot chocolate and jalapeno mar-garitas.

2. Sour, bitter, tangy: Kimchi, a commonethnic

dish from Korea, has con-tributed to the popular-ity of sour and fermented flavors;an increased preva-lence of pickling has added to the sour, tangy trend.

3. Umami: Flavor found in authentic ramen noodles and new seaweed snack foods.

4. Smoke and oak: Smoke flavor can now be found in

soda, spirits and craft beer; more oak and other woods in combination with cran-berry, sorrel and honey in nonalcoholic beverages.

5. Middle Eastern and North African: Even if the dish itself isn’t Middle East-ern, many of the tradition-al spices such as sumac, za’atar, coriander and carda-mom are gaining popularity with chefs.

– Adapted from Institute of Food Technologies

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Food Industry News® March 2015 Reach your market with an ad in our publication; call today for rate information!

Food Industry News Issue 3, March 2015 (ISSN #1082-4626) is published monthly, $49.95 for a

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Port Was Top Wine of Last YearWine Spectator an-

nounced Dow’s Vintage Port 2011, from the Dou-ro River Valley in North Central Portugal, made by the Symington fam-ily, as its 2014 wine of

the year. The Dow’s Vin-tage Port 2011 was the highest-scoring wine of the vintage at 99 points, or “classic” on Wine Spec-tator’s 100-point scale. It is $82 a bottle, and 5,000 cases were made. The Top 10 Wines of 2014 were selected from a pool of 18,000 wines by Wine Spectator editors in the magazine’s indepen-dent blind tastings. The remaining wines that made the top 10 are:

2. Shiraz McLaren Vale Carnival of Love 2012, Mollydooker, McLaren Vale, Australia

3. Douro Chryseia 2011, Prats & Symington, Douro, Portugal

4. Douro 2011, Quinta Do Vale Meão, Douro, Portugal

5. Chardonnay Marga-ret River Art Series 2011, Leeuwin, Western Aus-tralia

6. Chianti Classico San Lorenzo Gran Selezione 2010, Castello di Ama, Tuscany, Italy

7. Chateauneuf-du-

Pape 2012, Clos des Papes, Southern Rhône Valley, France

8. Pinot Noir Sta. Rita Hills 2012, Brewer-Clif-ton, Santa Barbara, Cali-fornia

9. Cabernet Sauvignon Puente Alto Don Melchor 2010, Concha y Toro, Maipo, Chile

10. St.-Julien 2011, Chateau Léoville Las Cas-es, Bordeaux, France

– For more information, visit www.top100wine-

spectator.com

ACF Culinary Team USA

ACF Culinary Team USA recently earned two gold medals and the highest score in the cold-food competition, placing third overall in the world at the 12th an-nual Villeroy & Boch Cu-linary World Cup 2014 in Luxembourg. Singapore, defending its 2010 title, won overall, and Sweden placed second. The Vil-leroy & Boch Culinary World Cup is held every four years.

– Adapted from The National Culinary Review

It is easier to do a job right than to explain why you didn’t.

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Caffeinated Coffee Study

Drinking one to three cups of coffee daily may reduce the risk of mela-noma by 10%, compared with not drinking cof-fee, while consuming four or more cups per day may decrease risks by 20%, according to a study in the Journal of the National Cancer In-stitute. The protection was seen only among people drinking caffein-ated coffee.

– Adapted from Healthday News

Beer Cocktail Trending

Beer cocktails have been the fastest-growing type of cocktail menu item among leading chain restaurants, with a 39% increase in menu in-cidence, followed by Bell-ini/mimosa (30%) and sangria (20%). – Source: Technomic’s

Adult Beverage Practice and BarTAB Report

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1_15022pg1001.pdf 1001 1/15/15 11:59 AMLocal Food Association Hosts First Exchange in the Midwest

Keynote speaker Rick Bayless, celebrity chef and owner of Frontera Restau-rants, shares his passion for locally sourced foods during the Local Food Buy-ers Exchange – Midwest on Nov. 6, 2014, at the Hyatt Regency O’Hare in Chi-cago. Bayless describes how he established himself in the local food industry, especially in Chicago, and how he builds relationships with local farmers to provide his restaurants with a variety of locally sourced meats and vegetables.

Juices with extracted pineapple, kale and ginger are among the featured cuisine at the Local Food Buyers Ex-change – Midwest, a Local Food Asso-ciation conference on Nov. 6, 2014, at the Hyatt Regency O’Hare in Chicago. Fortune Fish & Gourmet, Farm Credit Mid-America, Tequila Herradura and Sodexo were the main sponsors of the event.

Event organizers (from left) Dave Weil, vice president Event Services, Smith-Bucklin; John-Mark Hack, Local Food Association founder and executive director; and John Stoiber, executive vice president of Outsourced Services, SmithBucklin, kick off the inaugural Lo-cal Food Buyers Exchange on Nov. 6, 2014, in Chicago. Future regional events will be held throughout the country, pro-viding a forum for sellers and buyers to share experiences and make business connections in the local food market.

Local food growers and business managers shared ideas on how to strengthen the local food business network in the Midwest during the in-augural Local Food Buyers Exchange, hosted by the Local Food Association, this past November at the Hyatt Re-gency O’Hare.

“The local food movement holds unlimited potential for sustainable economic development and growth of good jobs,” said LFA founder and Ex-ecutive Director John-Mark Hack. “Re-storing a strong local food economy can revitalize rural communities, pro-vide healthy, nurturing employment opportunities in rural and urban areas, better care for our natural resources, and contribute to a healthier popula-tion. That’s what the Local Food Buy-ers Exchange is all about.”

Celebrity chef, author and local

food advocate Rick Bayless of Frontera Restaurants inspired attendees with his keynote address on why great cui-sine originates from healthy local ag-riculture. Anne Alonzo, administrator of the Agriculture Marketing Service, spoke on fair marketing practices for local food. Educational and network-ing sessions provided attendees with information on developing and imple-menting local food business solutions.

“The Local Food Association plans to host more regional exchanges so sellers and buyers can share experi-ences and make business connections in the local food market,” said John Stoiber, executive vice president of Outsourced Services, SmithBucklin, who helped develop the exchanges. For information, visit http://www.lo-calfoodassociation.org/?Events

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Los Angeles-based fast-casual pizza fran-chise, PizzaRev, is cel-ebrating the opening of its 20th location in just over two years. The La Habra, California loca-tion opened recently, and is one of eight loca-tions scheduled to open in Q1 2015. - FastCasual.com

Chipotle took pork off the menu at about one-third of its 1,724 res-taurants, the first time the chain has stopped serving any of its ingre-dients because of sup-ply issues. Violations of the Denver-based com-pany’s humane stan-dards drove Chipotle to suspend its relationship with a pork supplier, said spokesman Chris Arnold. - AP Pennsylvania restaurants that offer online sales and deliv-ery services may soon be able to ramp up their profitability by deliver-ing alcoholic beverages. Beverages, which offer the greatest profit mar-gin in the business, are rarely ordered online, but with new state rules, restaurants may soon be able to deliver up to two six-packs of beer per order. - Restaurant Hospitality Prin-cess Cruises celebrates 50 years. Princess is a global cruise and tour company taking more than one million passen-gers each year to more than 300 worldwide des-tinations on six conti-nents. The International Pizza Expo opens to at-tendees on March 24th through the 26th, 2015 and will be held at the Las Vegas Convention Center. MOD Pizza will

substantially increase its footprint in the U.S. with company and part-ner expansion through-out the East Coast and Midwest in 2015. The original super fast pizza brand will open its first East Coast store in Wil-low Grove, Pennsylvania in March. By the end of 2015, MOD will be op-erating over 90 stores across 13 markets in the U.S. -- Washington, Ore-gon, California, Arizona, Colorado, Texas, Penn-sylvania, Maryland, Il-linois, Michigan, Virgin-ia, North Carolina and South Carolina. White

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Butterball Foodservice intro-duces three new products, now available in distribution. Butter-ball Just Perfect® HandCrafted All Natural Oven Roasted Tur-key Breast, Butterball Just Per-fect® HandCrafted All Natural Browned in Oil Turkey Breast, and Butterball Just Perfect® HandCrafted Petite Roast & Serve Turkey Breast were cre-ated specifically for menu ver-satility and growing interest in healthier protein options. Natu-rally gluten free and trans fat free, the turkey breast products are ideal for carving applica-tions, entrées and sandwiches.

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Woodfi eld Mall Goes Through Design Enhancements

The Woodfield Mall style evolution is in progress. The Mid-west’s premier shop-ping destination is undergoing an exten-sive interior transfor-mation this year with the majority of the work to be completed by the holiday season. This project will pro-vide a fresh new look and feel for shoppers with minimal interfer-ence throughout the enhancement period.

In 2014, Woodfield Mall experienced a retail boom as the center welcomed more than a doz-

en new retail and din-ing options, including lululemon athletica, Columbia Sportswear, White Barn Candle

Company, Arhaus, Sperry Top-Sider, Ecco, Tilly’s, Dunkin’ Donuts and more. New retailers will be announced as the project progresses.

Woodfield Mall is the iconic destination for shopping, entertainment and dining. With over two million square feet of retail shops, restau-rants and family-friendly amenities, Woodfield Mall has a unique mix that creates a completely new and refreshing shopping experience with ev-ery visit.

Design enhancements include:■ A contemporary and streamlined facelift of

the Grand Court with new glass railings and ceramic flooring

■ Elimination of heavy brick planters and re-taining walls

■ Additions of a new, large capacity elevator and two escalators, as well as the replace-ment of two existing elevators for easier navigation.

■ New luxury Guest Services center■ Upgraded plush seating, lounging areas, Wi-Fi and chargers■ Improved interior and exterior directional

signage■ Carpeting added to the entire upper level■ Expanded seating and event space in anchor

store courts– Source: simon.com

B-Dubs and Sodexo Lead in Donations to NRAEF

The National Restaurant Association Educa-tional Foundation announced today gifts totaling more than $500,000 from Buffalo Wild Wings, Inc. and Sodexo, Inc. to support the NRAEF’s mission to enhance the restaurant industry’s service to the public through education, community engagement and promotion of career opportunities. Buffalo Wild Wings® has donated an additional $385,000 to support the NRAEF’s operations and establish the Buffalo Wild Wings Scholarship Fund, awarded to students pursuing degrees in culinary arts, food science or foodservice management. – PR Newswire

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Chef Profi leNAME: Vikram Singh

RESTAURANT: Kama Indian Bistro

PHONE: 708.352.3300

ADDRESS: 9 S. LaGrange Rd., LaGrange, IL 60525

BIRTHPLACE: New Delhi, India

FIRST FOODSERVICE JOB: Slave labor in Dadʼs restaurant and catering operation. Also grandmotherʼs assistant – we had 5 kids in the household, so everyone had to rotate as her assistant. She would make everything from scratch.

FAVORITE FOOD: Goat dum biryani

MEMORABLE CUSTOMERS: We have many customers that have become extended family. Lorraine and Kieran Conway have been our cus-tomers since week one. Kieranʼs brother Puddy and his wife Mickey are also party of the Kama family. The Conway family is a big Indian food fan and have travelled the globe. The are dead sure Kama is the best Indian restau-rant on the planet. The list is long Herrʼs, Gora Family, La Bhans, Asperger family, Lundin family have been both an integral part of the restaurant as early supporters and working at the restaurant.

WORST PART OF JOB: I eat too much.

MOST HUMOROUS KITCHEN MISHAP: An intern instead of putting ginger and sugar in ginger kama chai, put garlic and salt. He then proceeded to serve the tea to Agnes and I, as part of our daily chai ritual. Serendipity is amazing sometimes, not this time. I still can recall the taste in my mouth—horrible. So now itʼs an inside joke whenever a new person makes a blunder, we all say garlic kama chai.

FAVORITE FOOD TO PREPARE: Kulfi , because I get to lick the bot-tom of the pan, called Khurchan (to scrape) in hindi. This is thick and sweet and I wish I could serve it to the customers but doesnʼt look that pretty—yet it tastes amazing.

PART OF JOB THAT GIVES MOST PLEASURE: Dreaming of something and actually creating it on the plate. A long process with many iterations, but itʼs always fun.

IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: I was not a chef, started out as an engineer and management con-sultant. I am a little crazy about effi ciency, and hate waste. I will defi nitely own a business that addresses that in a creative technology focused way. In fact I am dabbling with 2 apps that address that in the restaurant industry.

BEST ADVICE RECEIVED: Have a long term perspective, itʼs easier that way. In the short term there are too many variables, in the long term a few things count overwhelmingly. Focus on them and you will do well. I try to extend that thought to everything important – relationships, business, personal.

FAVORITE VACATION SPOT: I donʼt have a favorite spot yet, but I am not much into museums or art. I would love to be able to read and think while I am on vacation, so a quiet beach or long secluded walks in a relaxed atmosphere is my dream vacation.

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: It offers great insight into our local hospitality community.

Chick-fi l-A Foundation Donates More Than $1 Million

The Chick-fil-A Foun-dation announced the re-cipients of its inaugural True Inspiration Awards, a $1.1 million package of grants that awards funds to local organiza-tions across the country that foster leadership in children and was in-spired by the generos-ity of Chick-fil-A’s late founder S. Truett Cathy. The True Inspiration Awards, which range in amounts from $10,000 to $100,000, were grant-ed to 25 organizations across the country based on local community im-pact in three categories. – PR Newswire

Winning Fish Sandwich Offered Through This Month

Brandon Morris, a franchise team member from Danville, KY Ar-by’s, was recently hon-ored as the winner of the Hey Chef Neville! con-test, an Arby’s system-wide menu idea submis-sion contest. Brandon’s winning idea, the King’s Hawaiian Fish Deluxe sandwich, is offered at restaurants nationwide as a special item through March. In addition to his winning idea making it onto the Arby’s menu, Morris was recognized at Arby’s 2014 Worldwide Franchise Convention in Las Vegas, presented with an award trophy, a $1,500 check and an of-ficial Arby’s chef jacket.

– Technomic, Inc.

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Chef ProfileNAME: Darnell ReedRESTAURANT: Luella’s Southern KitchenPHONE: 773.961.8196 ADDRESS: 4609 North Lincoln Ave, Chicago, IL 60625BIRTHPLACE: Chicago, ILCURRENT POSITION: Chef/Owner FIRST FOODSERVICE JOB: Prep Cook at the Palmer House HiltonFAVORITE FOOD: Any braised meat.AWARDS/HONORS: Manager of the Year and Leadership Award. Both of these came during my hotel career.MEMORABLE CUSTOMERS: Those who I have become friends with and the relationships started simply by them enjoying a meal I may have prepared. It is just an example of how food can bring people together.WORST PART OF JOB: The worst part of the job is you do not get to spend a lot of time with your family, especially the non-immediate family. Cousins you were friends with as kids turn into adults and you missed it happen. On the other hand you build family like relationships with other amazing people who you may otherwise have never met if not for cooking.MOST HUMOROUS KITCHEN MISHAP: When I was in culinary school, during baking and pastry training, we were making chocolate cookies. Our instructor asked us to put our chocolate coins in a stainless steel bowl and boil a pot of water. She then asked us to place the bowl of chocolate over the water to melt the chocolate. I must have heard her dif-ferently and my culinary common sense still had room for improvement, because I poured the chocolate coins into the boiling water. Long story short, I had to start over and everyone got a good laugh out of it. FAVORITE FOOD TO PREPARE: Seafood Gumbo.PART OF JOB THAT GIVES MOST PLEASURE: I love when I receive feedback directly from my customers, especially positive feedback. Like when Southerners tell me that something I prepared reminds them of back home!IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: An actor. I happen to think I’d be good at it and it seems like another job that would be a lot of fun. You get to be a character and get paid for it.BEST ADVICE RECEIVED: Keep being true to myself.FAVORITE VACATION SPOT: Southern States (Louisiana, South Carolina)WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: That it covers a lot of ground on the industry. I can gather information from the hotel world, to restaurants to country clubs, etc.

Bottled Water Gains The vast majority of consumers see water as a

smart beverage choice and consider bottled water to be healthier than soft drinks, according to new-ly released findings from a survey conducted on-line by Harris Poll of more than 2,000 U.S. adults 18 years and older for the International Bottled Water Association (IBWA). The poll’s conclusions reflect healthy hydration trends that are driving

annual bottled sales and consumption increases, and make it clear why the Beverage Marketing Corporation (BMC) says that bottled water is on course to become the number one packaged bev-erage in America by 2016.

According to the November 2014 survey, 96 percent of Americans believe that we should be drinking more water. It found that 95 percent of Americans believe that bottled water is a health-ier beverage choice than soft drinks. – Source: Harris Poll

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May 7th Shmoozefest Features Special Guest SpeakerMarla Toploff, President of Rosati’s Franchise Systems!

Shmoozefest returns Thursday May 7, 2015 5 to 8:30 pm at DRINK Nightclub 871 E. Algonquin Rd, Schaumburg, IL

Marla Topliff has been the president of Rosati’s Pizza since 1999. She also serves as the corporate me-dia spokesperson, manages vendor and store relationships and human resources. She is Chairman of the National Restaurant Association’s Pizzeria Council and a member of the International Franchise Associa-tion, where she serves on the mem-bership committee. Marla was re-cently listed in Franchise Update as one of the Top 24 Leading Women in Franchising for 2014 and has been featured in numerous publications like Entrepreneur Magazine, The Suit Magazine, and Chain Pulse Magazine. She has also been featured in nu-merous digital publications. She was also the 2012 keynote speaker at the International Pizza Expo. Since becoming president, she has lead Rosati’s Pizza to become included in Entrepreneur Magazine’s Franchise 500, Top 100 Pizza Companies by Pizza Today and in the Top 300 Franchise System by Franchise Times.

“Shmoozefest is an opportunity to talk, connect and ‘Shmooze’ with your friends in the industry,” said Cary Miller, VP of Sales for Food Industry News. “It’s an opportunity to see what’s new, taste new products and meet new sup-pliers and an opportunity to win great free prizes, but it really is a great way to further your career by seeing and being seen.”

Admission is free with a business card.Cosponsorships are available; for information, contact Cary Miller at: 847-

699-3300.

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Chefs Make It; Chefs use It

Value and flavor are two “must haves” for any suc-cessful restaurant. Minor’s has been a culinary leader for over 60 years, providing chefs with the highest qual-ity ingredients and flavor solutions that provide con-venience and time-savings, while reducing costs.

In 1950, Dr. Louis J. Minor explored the potential for convenient, cost-effective alternatives to made-from-scratch stocks.

He, and his staff of dedi-cated professionals, created delicious “meat-first” bases, now well-known for consis-tent high quality, ease of use, an abundance of appli-cations and unforgettable results.

The commitment to qual-ity and value translates into their newer creations, as well. Minor’s Flavor Con-centrates are crafted from the finest ingredients...fire-roasted vegetables, peppers, herbs and spices; saving time from shopping, roast-ing and chopping. With a multitude of uses and easy applications these authentic paste-style concentrates add a depth of flavor chefs can count on in every dish.

Minor’s gravy and classic sauce concentrates’ easy “no cook system” delights chefs and their flavor brings cus-tomers back for more.

All in all Minor’s line of culinary products translates into value, time and labor savings, but most important-ly, flavor. Browse Minor’s chef’s recipe creations and insights at www.nestlepro-fessional.com and www.fla-vormeansbusiness.com. See Soupbase’s ad on page 19

The Chicago Foodservice Marketing Club recently held an educational event entitled Customization and Craft: Food and Beverage Trends for 2015, with featured speakers from Technomic and the Hofbrauhaus. Trends were discussed as those in the food industry listened carefully to help understand dining trends, how to maintain relevance and increase their business by featuring foods that are on trend while helping to market their business to demographics who dine out the most.

The 27th national fiery foods and Barbecue show takes place March 6-8, 2015 at the Sandia Casino and Resort in Albuquerque, New Mexico. The most popular show about spicy foods and barbecue in the world, featuring everything from blazing BBQ to su-perhot salsa to mild and savory marinades and rubs, even sweet heat desserts brings

nearly 200 exhibitors from around the world to strut their stuff.

7 Worst Traits of young HiresAccording to Forbes:1. Unwillingness to start at the bottom. Many said they felt entitled to high-level jobs since they had a degree. They felt some jobs were “beneath” them.2. Little patience and tenacity. Graduates assumed they’d be promoted within six months, including raises and perks…without much effort.3. Challenged by authority. A majority reported they struggled with policies and parameters they didn’t understand. They felt systems were confining.4. Lack of initiative. Young staff often failed to demonstrate risk-taking abilities. There was apprehension about stepping out and leading the way.5. Poor work ethic. Grads lacked old-fashioned grit, ex-pressing unwillingness to serve beyond the job description.6. Irresponsibility. They’re un-able or unwilling to assume sole responsibility for their work. It was as if they wanted to “rent” their job, not own it.7. No conflict resolution skills. A majority of young adults failed to learn to work through conflict; they’re prone run from it instead of resolve it.

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Making Selling EasierSelf-Marketing — The Salesperson’s Other Job

By John Graham Even highly experienced and successful

salespeople can have a blind spot. So intent on what they want to accomplish, it’s easy to ignore how others view them. And it isn’t always complimentary. “Oh, don’t take Sally seriously. Just remember that she’s in sales.” This is one reason why year-after-year salespeople fi nd themselves on the bottom rung of the public’s trust ladder.

To cope with these negatives, salespeople have another “other job” and that’s marketing themselves more effectively. Here’s how to go about it:

1. Defi ne yourself. Cultivating how others perceive them should be the #1 priority for sales professionals. With everything instantaneous, including the way others see them, there are no second chances. No one takes time to fi gure them out or has time to make an effort to get an accurate picture of what they’re all about.

The salesperson’s “other job” starts with identifying those characteristics customers value and respond to positively, as well as those that bothers them and cause them to look for someone else.

When salespeople ignore defi ning themselves, others will do it for them — and chances are the results will not be what they want.

2. Share what you know. Having the right selling skills is basic, but salespeople often ignore the critical role knowledge plays in attracting customers and closing sales. Today’s customers look for evidence that a salespeople possesses the level of expertise they expect from those they work with.

Whether it’s making your ideas, experience and knowledge available by email, on your website, in industry publications or posting on LinkedIn, sharing what you know is an excellent way to connect with prospects and to let customers know why it’s in their best interest to work with you.

3. Being on time. It may seem like a minor, relatively unimportant, or overly compulsive issue, but being on time is a performance benchmark. Having a reputation for being late sticks; it doesn’t go away.

Anyone in sales who wants to show customers that they are dependable, reliable, and can be counted on, being on time sends the message, a characteristic that has immense value in business.

4. Not talking about yourself. Some

salespeople just can’t resist trying to impress prospects and customers by interjecting themselves (and often their customers) into the conversation. It’s your solutions, not your “war stories” that get your customers’ attention.

5. Develop a give-and-take style. What today’s customers are looking for in a salesperson is dialogue, not a sales pitch. They want someone who takes time to interact with them, answering questions, and, most of all, being patient. Customers want to make the best possible decisions, not live with regrets.

6. Take ownership of communication. Here are two examples of salespeople who do it right. The fi rst is the only auto salesperson I remember clearly. He made sure I didn’t forget him by sending along a homey email newsletter that was a fun read.

The other one is a life insurance agent who knows the value of communicating with his clients. In one email he said, “Congratulations for your dutiful attention in making the yearly premium payments, which are guaranteed to continue at the same rate….” It went on to point out how the policy accumulates cash values during the owner’s lifetime. It was a welcome reminder of why buying the policy was a prudent decision that deserved careful attention.

Both salespeople took ownership of their communication. Neither expected someone else to do it for them. Both recognized that the customers are theirs, and communicating with them is a key to their continued success.

7. Do the best thing. Eric Zelermyer, a senior iOS developer at Resy Network in New York, points out in his “Why You Are Not Steve Jobs” article what made Jobs an icon. It was a “relentless devotion to minute improvements in product design [that] engendered, over time, the emotional attachment of many millions of so-called ‘fanboys’.”For Steve Jobs the focus was never on the product as such; it was always on the user experience. He went far beyond simply doing the right thing. It was all about doing the best thing.

It’s the same for salespeople and it results in what Apple has proven to be the Holy Grail of sales: not just fanboys, but customers for life.

All of which suggests that salespeople would do well to recognize what customers are looking for today. Transparency and authenticity is what “clicks” with them. Building that sense of trust is the salesperson’s “other job”.

John Graham of GrahamComm publishes a free monthly eBulletin, “No Nonsense Marketing & Sales.” Contact him at johnrgraham.com.

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Believe in YourselfMotivational speaker Brian Tracy likes to

tell a story about a young man who gradu-ated from a small-town high school with high grades. He applied to the state univer-sity, took the required aptitude test, and was accepted.

But during his first semester, the young man failed every course. His counselor fi-nally brought him in for a meeting. “What seems to be the problem?”

“I can’t do the work,” the young man said. “My IQ is only 99. That’s what it said in my admission letter.”

The counselor pulled up the young man’s file. “No, this score of 99 puts you in the 99th percentile. That means that you scored equal to or higher than 99 percent of all the students in the country who took this test. You’re one of the brightest stu-dents on this campus.”

The young man stayed in school and graduated in the top 10 of his class.

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Chef ProfileNAME: Jesse WilliamsRESTAURANT: Birchwood KitchenPHONE: 773.276.2100 ADDRESS: 2211 W. North Ave, Chicago, IL 60647BIRTHPLACE: Evanston, ILFIRST FOODSERVICE JOB: I worked the counter at corner bakery at Old Orchard Mall in high school.FAVORITE FOOD: This is too hard! I’d have to go with pasta of any sort. Or dumplings. Or really any comfort food.MEMORABLE CUSTOMERS: We are very lucky to have so many regular customers. It’s always nice to see them (we have an open kitchen). And friendly and familiar face is always memorable to me. Especially when you look up in the middle of a big rush and one if them is there to just say hello and thanks for the food!WORST PART OF JOB: Not being able to sit down and enjoy a meal.MOST HUMOROUS KITCHEN MISHAP: Most aren’t very humorous at the time, but looking back now I can laugh. Not sure if I want to share though...FAVORITE FOOD TO PREPARE: I love cooking brunch foods. There are so many ways to be creative with brunch and I feel like it is a meal that everyone holds to a certain standard of affection.PART OF JOB THAT GIVES MOST PLEASURE: I truly love feeding people. For me it’s not always about breaking new boundar-ies or being on top of the most innovative thing, it’s about making food people will love and remember.IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I don’t know if I could never not work in food. It would be lovely to have a little gourmet grocery store.BEST ADVICE RECEIVED: Never look to anyone for validation of a good job. You yourself should know if you are doing a good job or not. You don’t need someone to tell you what you should already know.FAVORITE VACATION SPOT: Vacation?WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Learning what other people in my profession are doing.

Failure Isn’t Fatal, But These Mistakes Make It Worse

Setbacks and disappointments are a part of life. You can’t avoid them, but you can learn from them. Just don’t make any of these three common mis-takes when dealing with failure:

n Denial. A positive mindset is one thing, but you’ve got to be able to ad-mit defeat. Don’t lie about what hap-pened to others or to yourself. Con-centrate on analyzing your mistakes honestly so you can make another at-tempt.

n Chasing losses. Don’t waste time pretending you’ve still got a chance at success when your plans are crum-bling around you. You’ve got to be hard-nosed about deciding where to put your resources, and cold-blood-ed about pulling the plug on projects and goals that aren’t working out.

n Downplaying negative results. Some people try to act as if their failures are no big deal. Don’t lose hope or abandon your efforts, but be open about your feelings with your-self and other people. Anger and regret, within reasonable limits, can motivate you to start over again and reach your goal.

A True Delight In Every Bite!

What Proven Successes Know“Chase the vision, not the money, the money will end up following you.”Tony Hsieh

“The value of an idea lies in the using of it.” Thomas Edison

“We generate fears while we sit. We over come them by action. Fear is natures way of warning us to get busy.” Dr. Henry Link

“People rarely buy what they need. They buy what they want.” Seth Godin

“The way to get started is to quit talking and begin doing.” Walt Disney

“I had to make my own living and my own opportunity. But I made it! Don’t sit down and wait for the opportunities to come. Get up and make them.” Madam C. J. Walker

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For Long-Term Success, Give Up These Detrimental Traits

Success isn’t always about dominating the land-scape. Sometimes it lies in what you’re willing to give up. Don’t cling to these counterproductive behaviors in your quest to achieve your goals:

l The need to be right. Concentrate on get-ting results, not on proving your own intelligence and accuracy. Be open about your mistakes, and don’t worry about who gets the credit for vic-tory. Help others succeed, and you’ll share in the glory.

l Speaking first. You don’t have to dominate every meeting and conversation. Make an effort to really listen to the people around you. Ask for their ideas and opinions. Give them the opportu-nity to share their thoughts, and they’ll become more comfortable communicating with you.

l Making every decision. Ask others what they would do, and be willing to accept that there may be more than one way to accomplish a task. Don’t insist that everyone do things your way.

l Control. You can’t stay on top of every task and decision, and you’ll drive yourself to exhaustion if you try. Identify what you really need to handle, and delegate responsibility for tasks that others can do just as well. Accept that some things (personal popularity, for example) are beyond your control so you can concentrate on the influence you have.

l Dividing attention. Keeping a cell phone open to texts during any meeting, without prior request for emergency purposes, shows an un-willingness to shut out all distractions. It is a clear indicator of immaturity.

Take a Positive Approach to Workplace Safety

If you’re responsible for safety in your work-place, you know the im-portance of preventing accidents and injuries. But does everyone else? Here’s how to get the message out and keep the rest of your work-force healthy and safe:

n Signs and post-ers. Remind employees to take proper precau-tions by displaying signs throughout your workplace. Switch them often so employees don’t ignore the ones they see all the time.

n Safety meetings. From time to time, bring small groups to-gether to discuss safety issues: a new piece of equipment, problems you or other employees have noticed, changes in your organizational guidelines, and the like.

n Proper training. Don’t assume employ-ees will automatically know how to operate a piece of machinery—or what to do in an emer-gency. Provide proper training so everyone can handle equipment safely.

n Good examples. Whether you’re a man-ager, a safety leader, or just a conscientious employee, show your co-workers that you follow the same safe working practices you expect from everyone.

Unless you’re a vulture waiting for your competition to die, following the person in front of you is never

going to get you to the front of the pack.

Tec Foods Acquires Foodservice Division of Stewarts Coffee

Chicago based Tec Foods recently announced that they have taken over the foodservice division and distribution of Stewarts Coffee. Stewarts is said to be Chicago’s original artisan coffee, with its origin dating back to 1913 in Chicago. Stewarts Private Blend Coffee was chosen as the “Official World’s Fair Coffee” during the 1933-34 Century of Progress World’s Fair held in Chicago.

“We are proud to bring the rich legacy and deli-cious coffees that Stewarts is famous for to our customers. The initial feedback has been excel-lent; we are receiving calls from buyers almost dai-

ly who grew up on Stewarts and are now excited to once again be able to serve it in their restaurants” commented Eliot Costianis, who, along with his brother Ted and father Tasos run the day to day operations at Tec Foods.

Tec Foods, a successful, family owned and op-erated company founded in 1973 specializes in providing Chicagoland independent and chain accounts with salad dressings, barbeque sauces, pancake mixes, crepe mixes, syrups, soup bases, spices, Imperial Coffee and now Stewarts Coffees. Tec’s coffee program includes quick response ser-vice calls (technicians on call 7 days a week), and biannual preventative maintenance visits. You can see Tec’s ad on page 16 of this issue.

march 9-16.indd 15 2/11/15 1:33 PM


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Ms. XMarch 2015CARRABBA’S ITALIAN GRILL 1001 W. 75th ST. WOODRIDGE, IL 630-427-0900. Reasonably priced meals and good sized portions. It’s hard to decide what you want to eat here. First you have to get the Mama Mandola’s Chicken Soup; it’s homemade with fresh veggies and

chicken. Next, try one of their wood oven baked pizzas; my favorite was the Quattro Formaggi. Then for my entrée I got the Baked Ravioli with parmesan. They also offer some gluten free specialties too.

CORK AND KERRY 3258 S. Princeton CHICAGO, IL 312-842-0769. This Irish Pub is a Southside favorite. Stop in for drinks and make sure you try the food. They offer an amazing Irish burger with Dublinger cheese, Irish bacon, egg and cole slaw. They have Irish egg rolls and Irish fries. To keep it Irish, add a Guinness to complement your meal. Looking for something else to eat? Their menu covers it all with salads, wraps, wings, sandwiches, Italian Beef and Italian Sausage.

DUBLIN’S BAR & GRILL 1050 N. State CHICAGO, IL 312-266-6340. Open late and a neighborhood favorite. Their staff is so friendly. It is the ideal place to meet for drinks, have something to eat and people watch. They have an amazing thick sliced corned beef sandwich on the menu along with some other Irish specialties including fish & chips, corned beef & cabbage and homemade Irish beef stew. I’ve tried their burger and another time I had breakfast there.

JB’S DELI 5501 N. Clark CHICAGO, IL 773-728-0600. This is a unique concept dating back 100 years. Outside it says Gordon’s Pharmacy so you think it’s a drug store; the pharmacy is in the back and the deli is in the front. They offer a nice selection of soups, salads and sandwiches. The names they came up with to describe some of their sandwiches are cute. They have a “Livers Lovers” sandwich; “My Cardiologist Needs a New Car” and the” Arrogant Bastard” just to name a few.

KUMA’S TOO 666 W. Diversey CHICAGO, IL 773-472-6666. This is their second location and they offer the same great food as the location on Belmont. This place is bigger, they have some outdoor seating, heavy metal music playing and the décor is really cool. I dined there in the afternoon after lunch so I got in right away. I always get the Kuma Burger; a burger topped with egg, bacon, cheddar, lettuce, tomato, onion and it comes with fries. Don’t leave any of that burger behind, take the leftovers to go!

PANDA EXPRESS 781 Boughton Rd. BOLLINGBROOK, IL. 630-783-1845. Fast, fresh, flavorful and healthy options. Everything is displayed in front of you, so you know what you’re getting. They have some amazing chicken dishes; my two favorites are the Black Pepper Chicken and the String Bean Chicken. Throw in an order of veggies and your meal can be less than 500 calories. You can go on the panda website and calculate your meal calories and view the nutrition value.

SHAPIRO’S DELICATESSEN 808 S. Meridian INDIANAPOLIS, IN 317-631-4041. This place is huge; it is an old fashioned Jewish style deli serving the food cafeteria style. Go down the line and make your selection. There are so many items to choose from; meatloaf, stuffed cabbage, chopped liver, homemade soups, beef stew, sandwiches and the list goes on. This is good home cooking. They have a bakery where they make their own breads and bagels too. I stopped in for breakfast; you order and they bring it to your table. Definitely check them out!

WHICH WICH 12720 S. Route 59 PLAINFIELD, IL 815-267-3303. This is how it works. Grab a bag, grab a sharpie and fill out what you want. Put your name on the bag and turn it in. Choices include bread, bowl, lettuce , toppings and choice of meat. Do you want it served hot or cold? They offer this classic Elvis wich sandwich of peanut butter, bacon, honey and bananas. Yummy! They have milkshakes too, so I got a Vanilla shake. What a cool concept!

Daylight Saving Time Under Fire

On Sunday, March 8, reset your clocks for-ward. But some politicians want to end the year-ly practice of springing forward and falling back.

A pair of senators say they were “moved into ac-tion by complaints from annoyed constituents.” People bellyache about it with a wink; Daylight saving time is a U.S. tradition and most welcome the extra hour of sunlight.

Daylight saving time started during World War I as a strategy to save energy. Observance of the time shift by states is optional under fed-

eral law. Hawaii and Arizona remain on standard time year-round.

In 2012, eight Idaho state representatives co-sponsored a bill to bail out of daylight saving time, but it didn't go anywhere. A complicating factor in Idaho is that the state is divided into two time zones. One of the sponsors acknowl-edged to the Twin Falls newspaper at the time that she heard concerns about potentially dis-rupting cross-border relationships along Idaho's western border. Nearby cities such as Coeur d'Alene, Idaho and Spokane, Washington could end up on different time if states went their own way instead of waiting for a national solution.

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One Thing is EnoughWisdom often comes from the most unexpected of sources. In

the 1991 comedy City Slickers, Billy Crystal plays an advertising salesman facing disillusionment with life, and he embarks on a cattle drive to escape with equally disillustioned friends to regain a piece of his life. In an unexpected scene, Crystal sought the wisdom of the intimidating cattle drive leader Curly on the sink holes that had formed in his life. Curly provided the simplest answer on the secret of happiness: “One thing.” Eventually Crystal realizes what Curly meant: Everyone just needs one thing to put meaning in their lives. The trick is to find it.

But the one thing can be different for each of us. The difference between a life of regrets and a life lived with meaning and fulfilment can be summed up very simply:

1. Being true to yourselfHow often do you hear of people “settling”, compromising and

finding every excuse to avoid an inner voice reminding them that they are fundamentally unhappy with their lives, their jobs and the ways they spend their days? It is so easy to do this for hundreds, even thousands, of days without any self-disruption. This inertia can consume our lives and sabotage our efforts to find happiness.

2. Don’t accept the stress imposed by othersWhen you allow yourself to become upset or stressed by someone,

by definition you are giving their behavior credence, giving them access to your precious emotional centre and giving them some control of your life. Austrian neurologist Viktor Frankl famously survived the Nazi concentration camps by refusing to allow the Nazi’s to control his inner mind. He believes that pursuing success and happiness is fruitless. He contends both can only come as an “unintended side effect” of a cause greater than one’s self or as a by-product of surrendering ourselves fully to somebody else.

3. Refuse to worrySome very successful people talk about a basic philosophy that

changed their life: If you are worrying about something that you have control over, fix it now. If you are worried about something that you don’t have control over, it is a waste of your time.

4. Don’t be concerned with what people thinkThe greatest freedom anyone can experience is the freedom to rid

themselves of concern about how they are regarded. We are obsessed with ourselves because we are what we’ve got. Oscar Wilde reminded us that we have to be ourselves – everybody else is taken. Deepak Chopra is even more useful: “What other people think of us is none of our business.”

5. Days that energizeIf our days drain us rather than energize us, we are almost certainly

doing the wrong thing and we have clearly not found the “one thing” that will enrich our lives.

6. Living without fearSome people live their lives constantly obsessed with what might

go wrong. Concentrating on things that can go wrong just increases the risk of that happening and creates artificial stress.

Shawn Achor advises people to live by the edict: “I will not ruin 10,000 days being negative to be right on a handful.”

7. Maintain simple needsVarious people are credited with the simple proposition that a

happy life for almost everybody comes down to three simple things – having something worthwhile to do, having someone to love and having something to look forward to. This is more than one thing but as a simple life philosophy, it has a few things going for it.

– edited; Shane Rodgers, Queensland Editor at The Australian

Never ever do yourself what you can get others to

do for you, faster, better and cheaper.

J. Knyszewski

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McCloud’s Pest Invasion 2015, Drury Lane McCloud Services, a leading pest management company that protects more than half of the larg-

est food-related brands nationwide, today announced its annual Pest Invasion premier food industry pest management seminar will take place on Tuesday, April 21, 2015 at the Drury Lane � eatre & Conference Center in Oakbrook, Ill. Attendees at the all-day seminar can expect to learn informa-tion on timely topics related to pests and other contamination concerns for the food supply chain of custody, including public health importance as well as FDA regulations, food borne illness and security.

“In our over twenty years of hosting Pest Invasion, we continue to bring in leading experts to dis-cuss timely and relevant topics essential to the food industry,” said Chris McCloud, president and CEO of McCloud Services. “With over 300 professionals in attendance, this is a great opportunity to network with industry peers or exhibit to target buyers and decision-makers in the food industry. We have a great speaker line-up again in 2015 and look forward to another successful and informa-tive seminar.”

Pest Invasion brings together individuals from the entire food supply chain of custody, including food industry, pest management and environmental health professionals. � is year’s featured speak-ers and topics include:Debby Newslow, President – D.L. Newslow & Associates, Inc. Topic: HACCP vs. HARPCLance Reeve, Director of Global Innovation – AIB International Topic: FSMA and Transportation RulesBobby Corrigan, Ph.D, President - RMC Pest Management Consulting Topic: Rodent Diseases and Rodent UpdateRod Wheeler, Food & Facility Defense Specialist, AIB International Topic: Food SecurityJames Campbell, Research Entomologist – USDADoug Johnson, Extension Professor of Entomology and IPM Coordinator, University of Kentucky Topic: Pest Management from Farm to Fork

Sponsorship and Exhibitor InformationPest Invasion targets the most in� uential buyers and decision-makers in food safety, bringing at-

tendees face-to-face with prospective and existing clients. Eighty percent of 2014 attendees includ-ed C-level executives from major food supply chain companies including processors, manufacturers, distributors and suppliers.

Promote your brand, products and services at Pest Invasion 2015! For more information on sponsorship and exhibitor opportunities, please contact Mahi Kokkinos, marketing coordinator, at [email protected] or at 224-227-6550.

To contact a McCloud sta� member about the event, please email [email protected].

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Getti ng There: Flights out of Chicago O’Hare into Vancouver on Air Canada, American, United and US Airways. Flights out of Chicago Midway on Delta Airlines. It is approxi-mately a 2 ½ hour drive from Vancouver to Whis-tler. Shutt le service from Vancouver airport is avail-able to Whistler; opti ons include bus, limo and taxi service.

Whistler is consistently rated as one of the world’s top year round desti nati ons. It has North America’s lon-gest ski season which runs from November through July. Whistler receives ap-proximately 2.3 million overnight and non-overnight visitors each year. There are some 150 hotels, condos, chalets and bed & breakfast faciliti es operati ng more than 10,000 rooms.

Accommodati ons: (my choices - both have ideal locati ons)Hilton Whistler Resort & Spa – located in Whistler village at the base of Whistler Moun-

tain next to the ski lift . Ameniti es include: fi tness center, heated outdoor pool & hot tub and a full service spa

Westi n Resort & Spa – the only luxury all suites full service hotel and desti nati on spa in Whistler. Located at the base of Whistler Mountain just steps away from the heart of the village. Ameniti es include: fi tness center, heated outdoor pool & hot tub.

Acti viti es/Tours Backcountry Tours: guided winter adventure in the area including backcountry skiing and

snowboarding tours, ski mountaineering, ice climbing and snowshoeing on either single or multi day excursions

Bob Sleigh and Skeleton – bobsled and skeleton rides at the Whistler Sliding Center. Ride down this fast and technical track

Cat Skiing and Snowboarding – the snow cats can run everyday. Tours are conducted on nearby Powder Mountain and involve riding up in a comfortable snow cat to your next run

Coca Cola Tube Park – located in the Base 2 Zone on Blackcomb Mountain. The Tube Park has six to eight lanes varying in diffi culty from green to blue to black

Cross Country Skiing- three cross-country skiing venues on perfectly groomed trailsDog Sledding – guides introduce you to each dog, show you how to harness them and teach

you how to drive a sled. Otherwise; you can enjoy the experience by having someone else driveFishing year round- full and half day or multi day excursionsGolf – Whistler off ers four signature golf courses with spectacular mountain views, each

off ering a unique playing experience. The season is late April /early May through OctoberHeli –Skiing/Boarding – heli-skiing and boarding trips allow skiers and boarders to de-

scend through endless untouched powder accessible only by helicopterMagic Castle Tree Fort – on Blackcomb Mountain there is a Magic Castle waiti ng to be

explored and on Whistler Mountain there is a hidden Tree Fort (fun for the family)Mountain Bike Park – the Whistler Mountain Bike Park is considered the No.1 lift accessed

downhill bike park in the world with 4900 verti cal feet of lift service descending trailsOther acti viti es include: skiing, snowboarding, snowshoeing, biking, hiking, kayaking

and raft ingWhistler has so much to off er for ev-

eryone. Rest, relax, refresh and rejuve-nate at one of the many spas.

Spend the day shopping. The have more than 200 shops and bouti ques in Whistler Village and Whistler Creek side. Take in the beauti ful mountain views and enjoy the mountain air. Just simply enjoy life! For more info log on to whis-tler.com

Stay CreativeWhen a dozen businesses just

like yours are lined up on pa-per, what pushes a few in front of the pack? Managing the routine with a � air for o� ering something exceptional; cre-ative planning. It is creativity in managing all of the eco-nomic functions—marketing, operations, � nance, human re-sources, research and develop-ment, and information man-agement— that separates truly successful companies from less successful ones.

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847-671-521610 Powerful Ways to Avoid Going Broke

It doesn’t matter how good you are, or how much you love what you’re doing – if people don’t like what you’re selling, then you will be opening, and sadly, also clos-ing, your business in 2015.

Here are 10 ways to increase your chances of survival this year:

1. Save people time but quantify itTime is a commodity and everyone is

trying to get more of it. � rough each phase of your service, explain to custom-ers how long it will take so they can prop-erly plan their schedule.

Be sure also to avoid too much up-selling; it will scare o� clients.

2. Save people money through self-service

Cash-strapped clients want the option of doing things themselves to save mon-ey. Enter the booming self-serve industry. But, you absolutely must provide people with the knowledge and support to allow them to succeed. If possible, automate the entire process.

See if you can provide both a “full ser-vice” and “self service” option to diversify your business. Cover both markets - cli-ents who need to have everything done for them, and those who want the tools to do it themselves. (You may � nd that selling just the tools is more lucrative be-cause your overhead will be much lower).

3. B2B (business to business) is bet-ter than B2C (business to consumer)

For a new business, serving the busi-ness community is generally easier than catering to the general public. Business clients are generally more appreciative

- and often, must have - a certain stan-dard, whereas consumers generally shop on price, creating pro� t margins that are too thin.

You need a lot of consumers to build a B2C company, but you may only need a few business clients to do well as a B2B operation.

4. Serve major corporations and or-ganizations

Stay away from small businesses for a client base. Most have no money and will either not pay you on time, or not pay you at all. � e smaller the client, general-ly speaking, the greater the maintenance. Your biggest, most lucrative clients are the least problematic.

Your fellow small business owners are not good clients, because chances are, many will not be as responsible about paying their bills as you are. It’s true that many large organizations take a while to pay, but at least they do pay.

5. Be di� erent� ere are millions of people just like

you, all pushing the same basic stu� . Stand out from the crowd. Specialize. Take one aspect of your business and dif-ferentiate from the marketplace.

6. Stay away from hard-to-under-stand concepts

If you cannot explain the purpose of your business in two or three sentences, forget it. � e value proposition needs to be immediately obvious, not necessarily to the general public, but de� nitely to the speci� c market you are serving.

7. Go with a traditional service but out-service the competition

Starting a traditional business that out-services the competition provides a

strong foundation of success. � e moving company that guarantees no breakage of items; the printing company with longer opening hours; and the cleaning service that o� ers frequency discounts will stand out.

Many traditional businesses are not making clients happy. � e reason is al-most always poor service.

8. O� er a guarantee, even if you’re a service business

Customers do not trust any business until you prove you are trustworthy.

Service businesses should guarantee re-sults. If you’re a consultant, what can I expect from hiring you? Make it tangible and measureable.

Show me a typical return-on-invest-ment scenario. It can be just an example, but I need to see myself in the scenario you outline.

9. Do the unexpectedPleasantly surprise customers. � e car

repair shop that cleans your car before you pick it up is making sure you’ll be back. In life, there are too many unpleas-ant surprises. Do the opposite.

10. Never Compete on PriceIf you compete on price, it will be a race

to the bottom. I have a competitor who just went under because they charged too little! Customers chose my business in-stead because they prefer reliability and quality.

Don’t overcharge, but also do not ever sell yourself short just to get a deal. Once you go low, you will always have to go low. Customers associate low price with low quality and poor service. Push your value, explain why you are worth it.Adapted from an article by Cory Galbraith, CEO, Galbraith Communications

Leaders Said It� e man who does not work for the love of work but only for money is likely to neither make money nor � nd much fun in life. Charles M. Schwab Far and away the best prize that life o� ers is the chance to work hard at work worth do-ing. Theodore Roosevelt “If you can’t feed a team with two pizzas, it’s too large.” Jeff Bezos “Your work is going to � ll a large part of your life, and the only way to be truly satis� ed is to do what you believe is great work. And the only way to do great work is to love what you do.” Steve Jobs

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Quotable Successes “The most dangerous poison is the feeling of

achievement. The antidote is to every evening think what can be done better tomorrow.” Ingvar Kamprad, IKEA founder

“I don’t believe in failure. It is not failure if you enjoyed the process.” –Oprah Winfrey

You miss 100 percent of the shots you don’t take – Wayne Gretzky

Successful people are the ones who are break-ing the rules. – Seth Godin

To the degree we’re not living our dreams; our comfort zone has more control of us than we have over ourselves. – Peter McWilliams

5 reasons to Stop eating lunch at Your Desk

Every day around 67 percent of office workers eat lunch at their desks. The impetus to work through the midday meal is clear: To your boss, eating in front of your computer shows commitment. To you, typ-ing between forkfuls of salad is hopefully a quicker means to an end, the “end” being the end of the workday. But even if you’re eating all the right things—a healthy blend of fiber, protein, and fat, followed by a chaser of H2O—you’re still doing your body a disservice by staying in your seat.

Here are five reasons you should steer clear of eating at your desk and opt to dine somewhere—pretty much any-where—else:

You’re Sedentary for Longer. It’s simple math really, when you lunch at your desk; you sit for an extra hour each day. And regardless of if your workday is 8, 9, or 12 hours—desk eating tacks on additional time to your workday. Alternatively, going out to get your lunch from a café and then walking to a near-by park ensures you get in a few extra steps and a quick physi-cally active break.

Mindless Eating Means Eat-ing More. Desk eating equals mindless eating—you know the meals you eat as you answer emails and read paperwork, and suddenly you’ve mowed through an entire foot long sub! Preoc-cupied noshing doesn’t allow your body and brain to properly realize you’re full so you end up overeating and gaining weight.

You Miss the Social Work Experience. Force yourself to eat away from your desk and you’ll suddenly realize how much you like your co-work-ers. The social aspect of work is

important to create a sense of team, lower stress, and encour-age productivity.

You make poorer food choices. A survey found that people who sit at their desk for lunch are more apt to con-sume fattening foods all day long. That means less-healthy choices at lunch—frozen lasa-gna, anyone?—and more trips to the vending machine later in the day. That’s hundreds of extra calories, all because you didn’t want to push back your desk chair and find a new place to eat lunch!

Your brainstorming be-comes blah. Stuck on a prob-lem at work? Getting up for a walk during the day—say, on your way to lunch—can actu-ally help you return to the office feeling refreshed. That’s what re-search found: People who were tasked with thinking about cre-ative uses for everyday objects while walking came up with more ideas than people who brainstormed while sitting.Fom an article by Ashvini Mashru, MA,RD,LDN; Registered Dietitian, Nutrition and Fitness Expert

march 17-24.indd 21 2/11/15 1:38 PM


Optimism Mental obsessions (good or ill) often have physical manifesta-

tions. Learned optimism is the idea (in positive psychology) that a talent for joy, like any other, can be cultivated. It is contrasted with learned helplessness. Learning optimism is done by con-sciously challenging any negative self talk. Here are some ways we can acquire Optimism:

1. Start looking at problems as Opportunities. We can be-gin to train ourselves to be optimists by starting to find the silver lining in every problem that pops up. When we experience a problem or disappointment in life we should start to see it, for what it truly is...an opportunity. Use it as a fuse to ignite a change within you by attacking the issue with a positive outcome in mind. Pushing through problems is a valuable opportunity for personal growth. 2. Worry Less...Stay Relaxed. There’s very

little that worrying can do to help our situations. Wor-rying is like running on a treadmill…it gives us an op-portunity to sweat but gets us absolutely nowhere. Wor-rying skews our reality, sup-presses the immune system, promotes coronary disease, and plagues us with digestive problems. It’s clear…when the soul is heavy the body feels the weight. Do your-self a favor. Lighten up. Take a deep breath, clear your mind and focus your energy

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AROUND CHICAGO With Valerie Miller

BUONAThe first Buona restaurant was established in Berwyn, IL in1981, by Buonavolanto Patriarch Joe Buonavolanto, Sr. He was among of the group of Italian Americans who perfected Chicago’s original Italian beef.

The menu is a blend of old-school Chicago classics and next-generation menu choices – made from scratch with fresh ingredients. While the menu has expanded, the original beef recipe has not been compromised – for the three generations of Buonavolantos who are active in the company, compromise and quality are never uttered in the same breath.On the menu they offer hand tossed salads, hand rolled pizzas, café sandwiches grilled chicken, grilled Panini’s, burgers and hot dogs. Buona classics include their Buona Beef sandwich which is the original family

recipe of tender, lean, low in fat beef spiced just right with special seasoning and served in its own natural gravy on just-baked bread. They offer a charbroiled sausage sandwich cooked with their traditional

herbs and spices and it’s served with your choice of red sauce or natural gravy. They have a homemade meatball with marinara sandwich and a BBQ beef sandwich too. For those looking to reduce carbs and gluten, they offer gluten free bread, skinnys, and a “Naked Combo” which is a bowl of beef, sausage, peppers & cheese. For a side you can get fries or their homemade parmesan chips. Buona has locations throughout Chicagoland, find more information at www.buona.com

Benchmarking Across IndustriesSome companies learn from another organization that operates in a completely

different market. For example, in 2005, two doctors from London’s Great Ormond Street children’s hospital were struck by the efficiency of the Ferrari pit crew dur-ing a Formula 1 race. Alan Goldman and Martin Elliot observed that only one per-son in the crew gave orders, avoiding time lost in discussion, and pit-stop routines were standardized. Crew members specialized in one task, which they practiced over and over, until it was perfect. Goldman and Elliot changed working arrange-ments at Great Ormond Street by applying Ferrari best practice: clear job descrip-tions meant that each member of staff knew what their role was, and a leadership position was assigned for each shift. As a result, patient handover errors between the operating room and intensive care unit unit fell by 70 percent. –The Business Book

To become an industry lead-er a company must identify

its most-successful competitor and adopt the best practices of its rival.

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on the things you can change rather than on the things you can’t. “Worry is the enemy of optimism and per-sonal progress.” ~ Jason Versey (Go ahead... tweet that!) Stay relaxed and friendly no matter how much pres-sure you might be feeling.

3. Get excited about life. It’s been researched that 25% of us will pass away in our sleep. So think of see-ing yet another sunrise as a second chance. Be appreciative. Waking with a true appreciation for life should set the tone for the rest of our day. Don’t waste it. Do what you didn’t do yes-terday. Forgive someone, finish that project, close that deal or simply reach out to a friend and do it with optimism, passion and love.

4. Start to think carefully about the things you tell yourself. What we think of ourselves shapes the very essence of what we will become.

In this world, the optimists have it, not because they are always right but because they are positive and that is the way of achievement, correction, improvement and success. (With) edu-cated eyes-open optimism pays; pessi-mism can only offer the empty consola-tion of sometimes being right.” -David S. Landes The Wealth and Poverty of Nations

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International tour-ist arrivals reached 1,138 million in 2014, a 4.7% increase over the previous year, ac-cording to the latest UNWTO World Tourism Barometer. For 2015, the UNWTO forecasts international tourism to grow by 3% to 4%, further contributing to the global economic re-covery. Berghoff Beers went on sale for the first time in Florida on Feb. 2, 2015. Chicago-based Berghoff Brew-ery’s craft beers will be distributed in the Sun-shine State by Cavalier Distributing. - AP Mac-Donald’s outlined a new promotion called Pay With Lovin’. - Advertising

Age The American Au-tomobile Association (AAA) has bestowed their renowned Five-Diamond award upon The French Room, the signature fine dining restaurant at the his-toric Adolphus Hotel in Downtown Dallas. Crescent Hotels & Re-sorts, which operates both the hotel and restaurant, is pleased to note that this is the 27th consecu-tive year The French Room has achieved the coveted accolade of AAA’s highest rating. The Catersource and Event Solutions Con-ference & Tradeshow announced that inter-nationally renowned event designer, Pres-ton Bailey, will provide the blockbuster clos-ing keynote presenta-tion at the 23rd an-nual event this March.

Known as the premier event designer for ce-lebrities, royal families, executives and ath-letes alike, Preston will share his creative in-sights from more than 34 years in the indus-try. This year’s show will run from March 8-11, 2015 at Caesars Palace and the Las Ve-gas Convention Cen-ter in Las Vegas, NV. For more information and to register, please visit: catersource.com/conference-trade-show/2015. Little Caesars Pizza, known for its Hot-N-Ready pizza and famed Cra-zy Bread, is the larg-est carry-out only piz-za chain in the world with locations in all 50 states and 17 interna-tional markets. The high cost of beef may raise menu prices this year.

National News

WOATS Oatsnack is an indulgent snack made with an irresist-ible blend of gently baked whole grain oats, honey and other pre-mium ingredients. Perfect any-time, anywhere, right out of the bag. True to the ambitions of our young founder, the mission of WOATS Oatsnack is to inspire kids and young adults to discover and harness their passions, make a difference in their communities and change the world for the bet-ter. Their latest flavor, Jammin’ Strawberry Shortbread is avail-able exclusively in Target stores.

The Corned Beef Factory Sandwich Shop recently opened at 1009 W Lake Street in Chicago. The Corned Beef Factory offers custom made hand crafted sandwiches, served in a box with house made potato chips. Besides the house made corned beef, they also serve pastrami, Italian Beef, hot dogs and honey puffs.

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Bar Tucci Brothers Gino and Tony Bartucci along with business partner Neal Lane recently opened Bar Tucci at 3426 N. Harlem Ave. in Chicago. Tony Bartucci is the owner of Pasta Fresh which specializ-es in homemade pre-mium pasta and sauc-es which is adjacent to Bar Tucci. Pasta Fresh is a leading supplier to chefs, restaurants and supermarkets across Illinois. The restaurant focuses on fresh pasta and home-made items creating a healthy, authentic and flavor driven Italian culinary experience.

“Innovation is the specifi c instrument of entrepreneurship. The act that endows resources with a new capacity to

create wealth.” Peter Drucker

Email Control: Syncronize!1: Unsubscribe from useless lists. If they are overpower-ing you, cut them o� . You can always rejoin or just search out what you need

to know in the future.2: Set up a separate “Weekly Reading” email folder for un-necessary mail. � at way, you can go through it at your own pace... And delete. 3: Synchronize your book-marks across all of your devices and have email clients set up for easily access a “Weekly Reading” folder. � at way, you can always read the important stu� while waiting on a long line in Star-bucks or waiting in a doctors o� ce. It’s better than looking at the walls.

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Negative word of mouth can easily go viral. Advertise to nip this in the bud.

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Beer & CheesecakeDessert and beer can be a great combination. The

bitterness that comes through from the chocolaty, coffee-like dark brews has the potential for matching sweet flavors and gives way for some amazing after-dinner pairings. Beer with cheesecake works because there are so many varieties of beer—from dark and bitter to light and crisp—that there’s something for every flavor profile! Not only will matching beers with Eli’s Cheesecakes and Desserts enhance your diners experience, but it will also increase sales! This St. Pat-rick’s Day, pair a seasonal favorite, Eli’s Irish Cream Cheesecake, with different beers for a combination your customers are sure to love.OATMEAL STOUT PAIRING

Serve Eli’s Irish Cream Cheesecake with an Oatmeal Stout. These stouts are generally thicker and darker with bitter, chocolaty notes that balance the richness of the cheesecake. The chocolaty accent of the Oat-meal Stout will bring out the flavor of the chocolate ganache that the Irish Cream Cheesecake sits on, without overwhelming the palate or skewing the fla-vor.PORTER PAIRING

A Porter will be able to stand up to this rich cheese-cake well, without either one overpowering the other. Porters are naturally thick and bitter, which will off-set the sweet cheesecake without changing the flavor of the chocolate and Irish Cream. The bitterness will help to elevate the flavors of the cheesecake and ac-cent the chocolate notes in the ganache and crust.BLACK AND TAN PAIRING

A Black and Tan is a combination of half pale beer (like a pale ale or lager) and half dark beer (like a stout or porter). The thick, bitter beer mixed with the light, refreshing beer will be the best pairing for customers who don’t want an overly bitter beer with their des-sert. The bitter notes will offset the sweetness of the cheesecake, while the pale beer will help to keep the dessert from feeling heavy. - www.elicheesecake.com

Personalizing Loyalty Programs

Today’s technology and changing consumer trends make now a good time for restaurants and food retailers to make sure they’re making the most of their loyalty pro-grams, according to a re-cent report from loyalty management firm Points. Companies are looking at ways to personalize re-wards based on custom-ers’ needs, use loyalty messaging to bond with consumers and team up with other companies for multi-partner programs.

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Avoid Small Business DisastersLearning to Drive by Keeping Both Hands on the WheelBy Robert M. Dreger, Esq.

According to the U.S. Small Business Administra-tion (SBA), the nation’s number of small businesses has grown 49 percent since 1982. People continue to leave the traditional workforce to create their own companies. Instead of carrying out someone else’s goals, they’re turning their visions into a working entity.

In order to fulfill this dream, the SBA advises as-piring owners to create a clear business plan that includes:

● A compelling story about your business;● Specific objectives and goals with general pa-

rameters to guide the organization;● Logic and discipline; and● Regular updates.Still, succeeding as a small business requires

more than a plan. Michael E. Gerber, author of The E-Myth Revisited, believes 3 active roles allow the small business to function smoothly:

● A Visionary: This person must establish the business’ goals.

● A Manager: This leader is in charge of enforc-ing logic and discipline rules.

● A Technician: This worker must perform the skill of the business.

As a new business owner, you now need to wear three hats, which may create more frustration than you ever felt as an employee. This could be because you’re now forced into the roles of Manager and Visionary, but you’re unqualified for either job.

Gerber identifies that this conflict happens when a business founder is really a technician at heart and doesn’t have an entrepreneur’s outlook. That can be a terrible problem and may lead to major conflicts deriving from one, simple thing: igno-rance. When you’re in an essential position that is beyond your normal capacity, your business could seriously suffer.

The “cure” is to create a competent, professional support system and then delegate work without giving up the responsibility of running your com-pany. Hiring talented people to carry out your vi-sion is key. But don’t disappear. You still need to be involved in all aspects of your business to help it thrive. With an open mind and a willingness to trust good employees, you’re on your way to success. For more information, go to www.dregerlaw.com

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4 Questions Every Business Needs To Answer

Who are the customers you’re really going after? Hint: “every-one” is not a great answer. As you think about your target, consider these questions:

Question #1: Who is your target?

Who are your most profit-able customers? Who purchases from you the most frequently? Who do you enjoy serving the most? Who recommends you to others most often? Who has the most future potential? Who do you provide the most value for? Who do you have special insights about? Who are your competitors not going after?

Question #2: What does your target need or want?

As consumers, we have lots of needs we’re trying to fulfill with every product we buy. Think of a simple product like tissues. We might be thinking about softness, absorbency, strength, price, box shape, box artwork, availability where we shop, size, brand name, tissue count, transportability, and more.

What needs or wants do your

customers want to fulfill with your product or service? Which ones can you deliver better or differently from competition?

Question #3: What is your unique benefit?

Create a list of the benefits you’re providing for your cus-tomers. What needs and wants are you fulfilling for them? What are you doing that differ-entiates you from your compe-tition? Many times companies are providing unique benefits

that they’re not even telling the customers about. The best com-panies choose just one thing that sets them apart from com-petition. Then they focus solely on that message.

Question #4: Why should anybody believe you?

What support do you have that you’ll deliver on what you say? What’s your “because?” Giving a case study can dra-matically change customer per-ceptions.

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Actress Holland Roden, best known for her role as Lydia Martin in MTV’s teen drama Teen Wolf, launched a Meatless Monday poster and video campaign for The Humane Society of the United States at Hamilton High School, Monday, Jan. 26, 2015 in Los Angeles. Holland joined the students for lunch and spoke to them about the benefits of enjoying more meatless meals. “I love Meatless Monday because it’s an easy way to stay fit, help animals, and help our planet. Just by making small changes like eating bean burritos instead of chicken nuggets, we can make a big difference,” says Roden. She joins many other compassionate celebrities who support The HSUS including Laura Marano, Paul Wesley, Kesha, Katy Perry, Ian Somerhalder, Kristen Bell, Nikki Reed, and Kaley Cuoco. –Bret Hartman

Campus Trends: Vegan Dining Is Up

Last semester, thousands of Arizona State University students rallied for more vegan dining options on campus. On January 11, their efforts have paid off with ASU opening an all-vegan food station, Daily Root, in their campus dining hall.

Now, ASU has plans to expand these offerings to their four additional campuses over the next few months.

ASU student Kat Gross reached out to Ken Botts, food policy manager for The Humane Society of the United States and former special projects director for the University of North Texas. At UNT, Ken helped open the nation’s first vegan dining hall, Mean Greens. He used that experience to present ideas to students, alum and the dining and sustainability team to respond to the student demand for meatless options.

“Students (want) more vegetables and less meat on their plates,” said Botts. “University food service operations around the country are responding to this demand by making vegetables the center of the plate, and Daily Root is a great example of this.”

ASU is the largest university by enrollment in the United States with total enrollment of 77,000. The school joins University of North Texas, University of California-San Diego, Bowling Green State University and many other universities in the effort to add more plant-based options to their dining operations.

All-too-often, the boss becomes the parent to workers who never learned some of life’s basic common sense.

Retain Customers Using Value & FamiliarityConsumers tend to stick with their favorite brands of fast-

moving consumer goods, which are bought regularly. Even a small market share of these repeat-buy, low-cost items will rep-resent vast profits.

A good example is the one for toilet paper. According to re-search by US toilet paper manufacturer Charmin, 126 billion rolls of toilet paper are bought every year in the US. In a market this large, even a small share will translate into multimillion-dol-lar revenues. If consumers habitually purchase the same brand of a particular product over and over, rather than switching be-tween rival brands, their brand loyalty will be invaluable.

High-quality brands are more likely to win brand loyalty than brands of an inferior quality. For example, households are more likely to buy Charmin toilet paper again and again if the product is softer and stronger than the brands sold by its rivals, generat-ing higher volumes of sales and greater revenues. This means the business has increased its revenues without having to pay any of the marketing costs usually associated with acquiring customers.

Businesses can also create high quality products by adding value. Companies can add value to their products with new fea-tures, innovative functions, or add-ons designed to benefit, and appeal to, actual and potential buyers.

Successful businessess are constantly offering “delighters” that will surprise their guests without becoming too expensive. Low-cost delighters are the ideal way to create value added, generate repeat purchases, and ultimately produce healthy profits.

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Korean Cuisine is very hot now, is there is no “hotter” place to enjoy it than the renowned King Spa in Niles, Illinois and Dallas Texas. Their authentic 60,000+ sqft Korean Spas have their own restaurants featuring authentic Korean cuisine like the specialties pictured above, as well as a movie theater, relaxation areas, mas-sage and acupressure services and over 9 unique sauna rooms to recharge and rejuvenate the soul. King Spa & Sauna is open 24 hours and 7 days a week. This concept has grabbed the attention of the American media and public, which provides a family oriented well-being sauna and spa. Entry is only $30 which entitles you to stay for 24 hours. Clothing and toiletries are provided.

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dangers of auto Bill paymentsRecurring bank payments are the digital equiv-

alent of mold in the walls. Paying bills easily is the lure; getting duped into paying blindly is the problem. Whatever service or deal you signed up for may be quietly eating up your earnings from inside your bank account.

Because there are so many monthly services out there (Netflix, Hulu, Spotify, Oyster, Ama-zon Prime, Audible, Dropbox, GameFly, Match.com, iCloud, news and magazine subscrip-tion services, website domain slingers like Go-Daddy) the chances that you’ve forgotten about something generally useless is high. An app like BillGuard looks up the most nefarious monthly charges and identifies them for you.

Some of tasty-looking websites out there will get you to sign up for a VIP membership for a deal, then consistently charge your card every month, whether you order something or not. It’s easy to get hooked up, but can only be canceled over the phone. They don’t want to let you slip off without a fight.

Most banks out there have tools for you to safe-ly shop with their cards online. Bank of America, for instance, has something called ShopSafe se-curity. It generates a temporary credit card num-ber that links to your real account, so your actual information remains private. You can also set a “valid through” limit on the number for up to one year. If you want to sign up to get a deal but cancel after the free trial, set it to a month, and your financial info is safe.

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Spare Your BackYou don’t have to dig ditches

or load trucks to experience back pain on the job; all it takes is a quick twist. Workers in all occu-pations can suffer from it, with serious consequences for their health and safety. The first step to protecting yourself is recog-nizing common causes of back strain and injury. The Mayo Clinic website lists these contributors:

n Exertion. Lifting heavy boxes or other objects can put undue stress on your spine, threatening injury.

n Repetition. If your job re-quires repeated bending, lifting, or other repetitive movements, you could suffer pain and muscle fatigue.

n Poor posture. Slouching in your chair for hours at a time can cause damage to the muscles in your back.

Navigating the World of Online Restaurant Reviewsby Michael S. Ju-lianelle, Quill.com Contributing Writer

When it comes to dining out, everyone’s a critic these days.

With the explosion of crowd-sourcing re-view sites like Yelp, Urban Spoon, Open

Table and more, every Tom, Dick and armchair Gordon Ramsay is free to opine on the quality of service at their local gastropub, the tastiness of the special sauce at the new burger joint, and the freshness of the fish at the gourmet restau-rant that requires a reservation three months in advance.

How can you turn bad reviews into positive experiences, avoid viral meltdowns and know when to respond to the social media peanut gallery? Try these tips.How to Monitor Online Reviews

With all the different review sites out there, it can feel like a full-time job to keep track of the feedback your establishment is getting. To stay on top of your online rep without spread-ing yourself too thin, Leslie Hobbs of the San Francisco, CA-based Reputation.com suggests hiring an external vendor. “It used to be that companies could effectively manage their on-line presence,” she says. “That’s not the case anymore—the sheer amount of data that comes in through social media and online review spac-es makes that impossible.”

Of course, when you’re an entrepreneur run-ning a small establishment, you might not have the budget to outsource. But self-monitoring reviews does have its advantages. Erik Lars My-ers of Mystery Brewing in Hill-sborough, NC, favors the more lo-fi approach, preferring to in-teract with online reviews the same way a typi-cal customer might. “The best way to monitor online reviews is to become a member of the site and just watch your own page as well as others on a regular basis. I prefer looking at it as a user to see how other users are consuming the information and how your reviews look in comparison to other businesses of your type.”

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What Frightens Most Americans?What are you most afraid of? The Chap-

man Survey on American Fears examines the everyday fears and worries of Americans. From a recent sample of 1,500 people, the survey determined that Americans’ top fears (as distinguished from mere “concerns”) are:

n Walking alone at night n Identity theftn Internet safety n Random/mass shootingsn Public speakingAt a lower level of anxiety, the study also

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the dangers of distance

Geographic separation is just one challenge fac-ing 21st-century work groups. Karen Sobel Lojeski of Stony Brook University and Richard Reilly of the Stevens In-stitute of Technology calculate the “virtual distance” among team-mates by charting three types of distance:

P H Y S I C A L — g e o -graphic or temporal separation, or affiliation with different depart-ments or organizations

O P E R A T I O N A L —variations in team size, the extent of members’ other commitments, the amount of face-to-face interaction, or technical skills and support

AFFINITY—di f fer -ences in culture, rank, or the level of inter-dependence and pre-existing relationships When rating teams on a five-point scale in each subcategory, Lojeski and Reilly found that teams with high virtual-distance scores overall showed drops in:

TRUST—down 83% INNOVATION—down

93% S A T I S F A C T I O N —

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down 50% Even colleagues on dif-

ferent floors in the same building might be consid-ered physically distant, and operational and af-finity distance can cer-tainly affect co-located workers. But the associ-ated problems are more common—and more acute—for virtual teams.

table Fifty-two new Sunday Supper menuTable fifty-two is excited to announce their new Sunday Supper

menu, an inviting, accessible option for Chicagoans to enjoy South-ern fare on Sundays from 10 a.m. to 5 p.m. The down-home, upscale menu still features Chef Art Smith’s famous Fried Chicken and Waf-fles with new popular additions from the restaurants dinner menu.

“We have had brunch since we first opened and it one of our most popular meal times,” says Executive Chef Rey Villalobos. “We de-cided to extend the hours of that menu while also adding heartier options to satisfy diners later in the day.”

The new menu features brunch favorites such as a Breakfast Piz-za, made in the restaurant’s brick oven, with Sausage Gravy, Bacon, Cheddar and Fried Egg, a Crab Cake Benedict with a homemade English muffin, and seasonal omelets and quiches. Favorites from the dinner menu include Executive Chef Rey Villalobos’ Southern Fried Catfish, Low Country Shrimp and Grits, Braised Short Rib and the restaurant’s signature Brick Oven Macaroni and Cheese. In addition, the Sunday menu features creations from the restaurants pastry team including almond croissants, doughnuts and more.

Like all of the restaurant’s menus, this Sunday Supper menu reflects the restaurant’s devotion to using local, sustainably sourced ingredi-ents wherever possible. Many of the items on the menu will change with the season including the omelet, quiche and baked goods.Available Sundays from 10 a.m. to 5 p.m.Table fifty-two; 52 W. Elm Street, Chicago, IL 60610

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Trying to be someone else is a waste of the person you are! — Kurt Cobain

As reported by the Health Behavior News Service, almost half of Americans age 65 or older need daily assistance with such routine household activities as bath-ing, cooking meals, or taking medication. About 29 percent of older Americans rely on help from fam-ily members or pro-fessional caregivers. Plastics recycling has been water-intensive, but a new technol-ogy that requires no liquids could greatly reduce the energy consumption of re-cycling. The technol-ogy, from Ak Inovex of Mexico, cuts energy consumption in half and produces better-quality pellets. - WaterOn-

line.com Smart packag-ing that encourages consumers to learn more about a product is one strategy that food manufacturers can use to better en-gage consumers, Lisa Hu writes. Others are beacon technology and connecting with mobile and wearable devices. “From sim-ply promoting social sharing to adding a layer of digital con-tent that we can trig-ger with our mobile or wearable devices, all brands will soon har-ness the ability pack-aging has to connect, educate and enter-tain,” she writes. – Media-

Post Communications People who consume nuts at least twice a week are less likely to gain weight

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7-Eleven, Inc. has introduced two premium, better-for-you snack bars under a new private-label banner, 7-Select GO!Smart™. Weighing in at less than 200 calo-ries each, the yogurt-drizzled fruit and nut bars are available in two varieties – Cranberry Cashew and Pistachio and Mixed Berries.

Faster Product Development

Traditionally, new products have been developed in a lin-ear sequence, moving from one stage of design to the next. By forming multidisciplinary teams, all elements of product design can be completed simul-taneously. � is reduces produc-tion costs as well as time.

One way to reduce time costs on a project is to use a process called “simultaneous engineering.” � is strategy in-volves working on all the design processes required to launch a new product at the same time, rather than in a linear sequence, and can reduce new product development time by months or even years.

Traditionally, companies have pushed new products through a linear sequence of develop-ment, where each department involved in the design works in isolation, completing their task before passing the product to the next department. � is is time-consuming ...and costly.

In a simultaneous engineer-ing approach, all phases are represented in one multidisci-plinary team, working together to solve new problems, and get your product out on time, within your budget and ready without anything overlooked.

Concept integrity is achieved the � rst time around with-out any reworking, slashing the amount of time taken to launch the new product. Time-based management only works e� ectively in companies that employ � exible, multiskilled sta� , who, in turn, respect each another’s skills and value each other’s input. A nonlinear pro-cess means that managers must be willing to work with a less rigid structure, and encourage a culture of trust.

Working in multiple direc-tions at once with intercon-nected teams allows them to re-spond more quickly to changes in the market and customer needs. It builds value in your employees’ time and input and will reduce your cost prior to market.

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Welcomes Back

ShmoozefeSt!Thursday May 7, 2015 5 to 8:30 pm

Nightclub871 E. Algonquin Rd, Schaumburg, IL

Food • Cash Bar • Free Raffle PrizesWith Our Special Guest Speaker

Marla Topliff, President of Rosati’s Franchise System

NEWSFOOD

INDUSTRY

BE A SHMOOZEFEST COSPONSOR! For Information, Call Cary Miller (847) 699-3300

Since becoming president of Rosati’s Pizza, Marla Topliff has lead Rosati’s Pizza to become included in Entrepre-neur Magazine’s Franchise 500, Top 100 Pizza Companies by Pizza Today and in the Top 300 Franchise System

by Franchise Times. She is Chairman of the National Restaurant Associa-tion’s Pizzeria Council and a member of the International Franchise Associa-tion, where she serves on the member-ship committee. Marla was recently

listed in Franchise Update as one of the Top 24 Leading Women in Franchis-ing for 2014 and has been featured in numerous publications like Entrepre-neur Magazine, The Suit Magazine, and Chain Pulse Magazine.

Craft Cider Takes OffBy Eric Kobus, Louis Glunz Beer, Inc.

It’s an exciting start to the year for the burgeon-ing cider industry after CiderCon Feb. 3-6, 2015, in Chicago, followed by Cider Summit, a day-long tasting event open to the general public.

Cider certainly has a lot going on these days. Thanks to the takeoff of macro brands such An-gry Orchard, Woodchuck, and Crispin, consumers are interested in ciders. Around 40% of the ci-deries at CiderCon were startups.

Fittingly, many com-panies are taking flavor-profile notes from both the craft beer and wine industries: herbal and fruit adjuncts, seasonal-ity, barrel-aging, using different yeast strains to make something remi-niscent of sparkling wine, and inoculating with Brettanomyces for a funkier character, to name a few.

Some have taken a page from abroad, from the classic ciders of Eng-land to the funky ciders of Spain. Flavor profiles range from a drier, more complex, sophisticated palate to a little more tart, tannic, and sour.

For packaging, both four-packs of cans and 750-mL bottles with chic labels are popular.

The biggest hurdle is consumer education. It’s on distributors like Louis Glunz Beer, Inc. to help educate retailers to dedicate more draft lines and shelf space to these new, intriguing products to continue growing the craft cider category.

See their ad on page 24

march 33-40.indd 33 2/16/15 10:33 AM


This month I am proud to be pic-tured with Ken Ca-saccio one of the

3rd generation family members of ownership and leadership at Leamington Foods, one of Chicago-land’s family owned and operated supermarket chains. Ken is a loyal reader of Food Industry News and says he uses the magazine to find qualified vendors to help him run his business and interesting articles to help him motivate and lead his staff. Ken continues a family tradition that dates back to 1931.

Wei Huang and April Li are with Sunshine Supply Company, a locally based firm who imports all types of earth friendly plastic packaging for the foodservice and

retail food industries. To control quality and keep prices low, Sun-shine manufacturers their packaging prod-ucts in Asia in their own plants. The com-pany has three distri-bution hubs in the US, including Chicago.

If you are looking for ways to reduce your packaging costs while maintaining the high quality of your carry-out packaging, contact Sunshine Supply today. Their ad appears on page 21 of this issue.

Fred Kunzer is a sales specialist for Allen Brothers 1893 Meats in Chicago. Fred understands the value and increased profits and customer satisfaction that

comes with serving Prime Meats from Al-len Brothers. If you are seeking ways to increase your repeat business and food quality, contact Fred today. You can find Allen Brothers listed in our Buyers Directo-ries on page 41 under Meat-Wholesale.

Cary Miller Presents People Selling the Industry

Hormel Foods Donates $6.8 Million for ‘On Our Way to Ending Hunger’ Program

In recognition of completing the fourth year of its On Our Way to Ending Hunger program, Hormel Foods Corporation announced that donations to hun-ger relief organizations throughout the United States and abroad totaled more than $6.8 million during fiscal year 2014.

The On Our Way to Ending Hunger program focuses on collaboration with retailers, nonprofit organizations and government agencies to address hunger relief, nourishing the hungry both domestically and internationally, as well as motivating individuals and corporate partners to take action against hunger.Throughout fiscal year 2014, Hormel Foods:

n Donated more than $390,000 to local hunger relief organizations in 39 communities where it has U.S. manufacturing facilities

n Provided semitrailer loads of products to assist with tornado relief efforts in Little Rock, Ark. and Pigler, Neb.

n Shipped 2.5 million cans of SPAMMY® to help feed malnourished children in Guatemala – For more information, visit www.hormelfoods.com.

Chicago Ranks Among Top 25 Most Healthy Cities

According to the BetterDoctor.com Healthy Cities Index, Chicago has been ranked the #23 most healthy city in America. (Each city’s total score on a 100-point scale is shown in parentheses)

#1: Boston, MA (74.5)

#2: Minneapolis, MN (73.6)

#3: Washington, DC (72.6)

#4: San Francisco, CA (66.4)

#5: Hartford, CT (62.7)

#6: Pittsburgh, PA (60.1)

#7: San Jose, CA (58.6)

#8: Salt Lake City, UT (58.5)

#9: Seattle, WA (57.7)

#10: Cincinnati, OH (57.6)

#11: Portland, OR (56.7)

#12: Denver, CO (56.6)

#13: Sacramento, CA (56.6)

#14: Atlanta, GA (55.9)

#15: San Diego, CA (55.3)

#16: Baltimore, MD (55.0)

#17: St. Louis, MO (54.7)

#18: Austin, TX (53.9)

#19: Raleigh, NC (52.7)

#20: Providence, RI (51.3)

#21: Buffalo, NY (50.3)

#22: Richmond, VA (48.6)

#23: Chicago, IL (48.4)

#24: New York, NY (47.7)

#25: Philadelphia, PA (44.0)– Source: betterdoctor.com

Continued on page 35

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Steve Menza and Tom Johnson are with Burr Ridge, Il based Menza Foods, producers of premium foodservice and retail entrees and products including SuperHash, the industry’s first super premium Corned Beef Hash. Each day highly skilled

chefs and cooks produce gourmet microwavable en-trees sold into retail, foodservice and military channels.

Miguel Otero, his daughter Marisol Rodriguez and wife Carmen are with AMO Graphic Services, Inc.,

a Chicago based firm offering a full selection of printing and graphic products for the food industry. Whether its banners for your building, labels, stick-ers, menus or window

clings, AMO will get you what you need, at a competi-tive price, on time. AMO serves many of our advertis-ers. The firm is based in Chicago.

Tom Wolfgram and Roger O’Connor are with Pan-O-Gold Baking Company based in Sun Prairie WI. Each day, these gentlemen visit retail, foodservice, co-pack and insti-tutional accounts spreading the word and great taste of Pan-O-Gold. The company has a rich history dating back to the 1800s, and has grown to in-clude three state-of-the-art bak-eries, making them one of the leading wholesale bakers in the

Midwest. The firm is highly efficient, enabling them to produce large or small volumes of high quality breads, buns, bagels, muffins, donuts and rolls on the market. The company has routes established across the region.

Neal Pearlman and Julen Ibarzabal are with Sammic, Inc. With the firm’s US headquarters now being located in Evanston, Illinois, the company offers customized solu-tions for our most demanding users in

Catering and Hotel, foodservice and food processing industries world-wide. If you are looking for durable equipment whcih, in the long run will be lower cost and is built to last, check out Sammic. This line is available through many equipment dealers.

The Number One Trait of Legendary LeadersSuccessful people (or the people talking or

writing about them) often paint a picture of the perfect ascent to success. In fact, some of the most successful people in business, entertain-ment and sport have failed. Many have failed numerous times but they have never given up. Successful people are able to pick themselves up, dust themselves off and carry on trying.

We’ve collected some examples that should be an inspiration to anyone who aspires to be successful. They show that if you want to suc-ceed you should expect failure along the way. I actually believe that failure can spur you on and make you try even harder. You could argue that every experience of failure increases the hunger for success. The truly successful won’t be beaten, they take responsibility for failure, learn from it and start all over from a stronger position.

Henry Ford - the pioneer of modern business entrepreneurs and the founder of the Ford Motor Company failed a number of times on his route to success. His first venture to build a motor car got dissolved a year and a half after it was started because the stockholders lost confidence in Hen-ry Ford. Ford was able to gather enough capital to start again but a year later pressure from the financiers forced him out of the company again. Despite the fact that the entire motor industry had lost faith in him he managed to find another investor to start the Ford Motor Company - and the rest is history.

Walt Disney - one of the greatest business leaders who created the global Disney empire of film studios, theme parks and consumer products didn’t start off successful. Before the great suc-cess came a number of failures. Believe it or not, Walt was fired from an early job at the Kansas City Star Newspaper because he was not creative enough! In 1922 he started his first company called Laugh-O-Gram. The Kansas based busi-ness would produce cartoons and short advertis-ing films. In 1923, the business went bankrupt. Walt didn’t give up, he packed up, went to Hol-lywood and started The Walt Disney Company.

Richard Branson - He is undoubtedly a suc-cessful entrepreneur with many successful ven-tures to his name including Virgin Atlantic, Virgin Music and Virgin Active. However, when he was 16 he dropped out of school to start a student magazine that didn’t do as well as he hoped. He then set up a mail-order record busi-ness which did so well that he opened his own record shop called Virgin. Along the way to suc-

cess came many other failed ventures including Virgin Cola, Virgin Vodka, Virgin Clothes, Vir-gin Vie, Virgin cards, etc.

Oprah Winfrey - who ranks No 1 in the Forbes celebrity list and is recognised as the queen of en-tertainment based on an amazing career as iconic talk show host, media proprietor, actress and producer. In her earlier career she had numerous set-backs, which included getting fired from her job as a reporter because she was ‘unfit for televi-sion’, getting fired as co-anchor for the 6 O’clock weekday news on WJZ-TV and being demoted to morning TV.

J.K. Rowling - who wrote the Harry Potter books selling over 400 million copies and mak-ing it one of the most successful and lucrative book and film series ever. However, like so many writers she received endless rejections from pub-lishers. Many rejected her manuscript outright for reasons like ‘it was far too long for a children’s book’ or because ‘children books never make any money’. J.K. Rowling’s story is even more inspir-ing because when she started she was a divorced single mom on welfare.

Bill Gates -co-founder and chairman of Mi-crosoft set up a business called Traf-O-Data. The partnership between him, Paul Allen and Paul Gilbert was based on a good idea (to read data from roadway traffic counters and create automated reports on traffic flows) but a flawed business model that left the company with few customers. The company ran up losses between 1974 and 1980 before it was closed. However, Bill Gates and Paul Allen took what they learned and avoided those mistakes when they created the Microsoft empire.

History is littered with many more similar ex-amples:

Milton Hershey failed in his first two attempts to set up a confectionary business.

H.J. Heinz set up a company that produced horseradish, which went bankrupt shortly after.

Steve Jobs got fired from Apple, the company he founded. Only to return a few years later to turn it into one of the most successful companies ever.

What successful people never do is pound their heads against a no-win. They dream, but they know they’ve got to eat. They reshape con-cepts, but balance life’s expenses and problems while sticking two things together that nobody’s done before and sell it.

Imagination is a commodity; it’s the difference is in our ability to apply what we know worked well yesterday with the fortitude to create what will work tomorrow.

Continued on page 35

march 33-40.indd 35 2/11/15 3:37 PM


IRA Elects New ChairmanThe Illinois Restaurant

Association announced Patrick Donelly as the Chairman of the Board at its annual meeting at the Hyatt Regency Chicago. Donelly, previously First Vice Chairman, replaces Ken Raskin of Manny’s Cafeteria and Delicatessen who served as Chairman in 2014. Donelly also most recently served as the Chairman of the Illinois Hotel & Lodging Association in 2014.

“As we kick-off an important year for the industry, we are pleased to appoint Patrick Donelly as Chairman of the Board,” said Illinois Restaurant Association President and CEO Sam Toia. “With a career in the hospitality industry that spans nearly 40 years, Donelly’s expertise and vision will contribute to a successful year ahead for restaurants statewide.”

As General Manager of the 2,019-room Hyatt Regency Chicago, the city’s largest hotel and largest Hyatt hotel in the world, Patrick Donelly oversees all operations and is responsible for the vision and future direction of the property. He began his career with Hyatt in 1986, serving as the Regional Food and Beverage Director at Hyatt Regency Chicago from 1991 to 1995, and returned to the hotel as General Manager in 2007 with many years of experience gained through prominent Catering, Convention Services, and Food and Beverage positions he held at several Hyatt hotels nationwide. Donelly has served as General Manager at Hyatt Regency Knoxville, Hyatt Regency Milwaukee, and Hyatt Regency O’Hare. He is very active in the business community and is a supporter of several charitable organizations. In addition to the Illinois Restaurant Association, Donelly is a part of the Illinois Hotel & Lodging Association Board of Directors, Chicagoland Chamber of Commerce Board of Directors, The Magnificent Mile Association and has sat on the Executive Board for Choose Chicago.

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Carnivale - Latin fu-sion cuisine located in Chicago’s west loop neighborhood cel-ebrates their 10-year anniversary in Septem-ber, 2015 and will com-memorate the special occasion with a year-long celebration. Jason Aldean’s Burn It Down tour with Cole Swindell, Tyler Farr and Dee Jay Silver - Friday, March 27th at the Peoria Civic Center. The owners of American Junkie have sold the River North sports bar and night club after two years of being a go-to spot in the Chicago nightlife scene. The business has been purchased by the Four Corners Tavern Group. Magik St. Tavern, a new bar concept opening in-Lacuna Artist Lofts in Pilsen has launched a video on crowdfund-ing site Kickstarter as a way to involve the community in the res-taurant prior to their March 2015 opening. The campaign’s goal is not only to help finance construction costs but to offer Chicagoans a chance to be part of a project that brings a historic Chicago icon back to life. Join the leaders of the indus-try in addressing the trends that are chang-ing your business at The Food Leaders Sum-mit 2015 from April 27-29, 2015 at the Westin Chicago River North, downtown, Chicago, IL. The Windy City Lake-Shake festival is three days of country mu-

sic on the lakefront in downtown Chicago on June 19-21, 2015. The Chicago Department of Aviation announced that O’Hare Interna-tional Airport has re-ceived the Global Trav-eler GT tested reader survey award for best airport in North Ameri-ca for the 11th straight year. Jays snacks have been a Chicago home-town favorite since 1927. After 18 years in business, West Loop steak house Carmi-chael’s will close its doors on March 20. The owners made the deci-sion due to pending rental developments on the site it currently resides. - Source: DNAinfo Black-bird in the West Loop will have a special jazz-influenced menu that customers can sample in March. Called “In the Key of Blackbird,” Paul Kahan and Jordan Moz-er will present a $95 per person six-course menu set to the music of greats including Her-bie Hancock, Charles Mingus and Chet Baker. - chicago.eater.com

Local News

Trends for 2015 point to ramen establishments making their way into local hot spots. JINYA Ramen Bar, which currently has 11 locations in four states out west (and one in Canada), is planning its fi rst Chicagoland locale in the former home of 2 Sparrows at 553 W. Diversey in Chicago.

He who serves best profi ts most

march 33-40.indd 37 2/12/15 8:25 AM

Members of the ACF Windy City Culinarians were recently treated to a special dinner at Vie Restaurant in Western Spings Illinois, under the direction of executive chef/owner Paul Virant. Paul’s philosophy of local, seasonal eating stems from his childhood spent on his family’s farm in Missouri. He credits his grandmothers, both avid canners, for instilling in him a reverence for local ingredients and serving as the inspiring force behind his becom-ing a chef. After graduating with a degree in nutrition from West Vir-ginia Wesleyan College, he enrolled at the prestigious Culinary Institute of America (CIA) in Hyde Park, N.Y. Following culinary school, he joined March in New York where he further refined his skills under the tutelage of chefs Wayne Nish and Hilary Gregg. A move to Chicago two years later marked a turning point in his career as he worked at some of the nation’s most famed res-taurants, including Charlie Trotter’s, Ambria, Everest and Blackbird. In 2004, a desire to return to his roots led to his opening of Vie in a near-by suburb of Chicago. Utilizing his methods of canning and preserving, Virant serves up his contemporary American cuisine with a focus on the ingredients – their origin, pro-duction and quality. Since opening, the restaurant has garnered regional and national attention, including a three-star review by Phil Vettel of the Chicago Tribune and a spot on Gayot’s list of Top 40 Restaurants in the U.S. In the spring of 2012, Vi-rant’s award-winning fare culminat-ed into the release of his cookbook The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux. It is the first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner and creatively combines the techni-cal aspects of canning with a chef ’s expertise on flavor.


march 33-40.indd 38 2/11/15 3:37 PM


Labriola’s New CEOKen Cotich has joined Labriola Baking Company

in Alsip, IL, as Chief Executive Officer effective Mon-day, February 9, 2015. Rob Burch, who was the com-pany’s President, has left the company to pursue an-other opportunity in the baking industry.

Ken is a highly experienced food industry execu-tive who most recently was Vice President, Opera-tions and Supply Chain – Americas and before that was Vice President, Corporate Accounts at Barry Cal-lebaut, USA, LLC, the Chicago based US division of a Swiss international chocolate processing company.

He received a bachelor’s degree in engineering from Northeastern University in Boston and a mas-ter’s degree in business administration from Indiana Wesleyan University.

Labriola Baking Co., a baker of fresh and frozen artisan breads, was acquired by the private equity firm Plaza Belmont Fund III L.P., Shawnee Mission, Kas., and several other investors, in June 2013. Lab-riola Baking Co. supplies fresh artisan baked foods through its own distribution network of 25 routes to hotels, restaurants and retail stores in the Milwau-kee, Chicago and Indianapolis regions.

– labriolabaking.com

Operator Optimism in 2015

Restaurant operators reported stronger traffic and sales in December, and 62% said they’ll make capital expenditures in the next six months, up from 57% the previ-ous month, according to NRA’s Restaurant Per-formance Index. For the 14th consecutive month, a majority of restaurant operators said they are planning for capital ex-penditures in the months ahead: 59 percent plan to make a capital expen-diture for equipment, ex-pansion or remodeling in the next six months

– Source: nrn.com

Never interrupt an enemy when he is making a mistake.

— Napoleon Bonaparte

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FOOD INDUSTRY NEWS

Foodservice Tip:Keep hot food under the heat lamp until you are ready to deliver it to the

table. Customers may not complain but hot food

should always be served piping hot. There’s NO

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Elder Boom: Appealing to the Senior Demographicby Suley Muratoglu

An unparalleled demographic shift is taking place worldwide as record numbers of people are living longer—sometimes much longer. For food and bever-age makers and retailers, this change opens up huge and exciting opportunities to reach a rapidly growing cohort with customized products and packaging tar-geted directly to its wants and needs. Smart messaging aimed at ‘Elder Boomers’ raises the ante even higher.

� e numbers make a compelling case. � e � rst Baby Boomers reached age 65 in 2011, and the rest will be following suit at a rate of about 8,000 a day until 2029, notes AARP. In developed countries, a jump of 51 percent in the number of people age 65 and older is forecast by 2030 according to the U.S. National Institute on Aging (NIA). In the U.S., the number of residents age 90 and older is set to increase to a projected 9 million, a rise of nearly 2 million by 2050, notes a U.S. Census Bureau report commis-sioned by NIA.Sizing And Packaging

Creating products with seniors in mind is another smart way of opening a door into this lucrative mar-ket. For instance, in Japan, in 2013, the ubiquitous baby food company Kewpie introduced a selection of soft, deli-style foods aimed at seniors who may � nd it challenging to chew tougher food. According to � e Wall Street Journal, Kewpie’s ‘Tender Menu’ includes more than 50 items, graded by ‘degrees of chewabil-ity.’ � e company expects to earn $28 million in its � rst three years.Large Letters in Design

Struggling to read tiny letters on nutrition labels is a turn-o� for older shoppers with bad eyes, so savvy producers print labels in big type. Packages that natu-rally lend themselves to displaying easy-to-read typog-raphy and eye-catching graphics can be designed with broad and/or long panels that communicate clearly with older shoppers.

Marketing to seniors should also include today’s technology. � ere’s a widely accepted misconception

that seniors are technophobes. Not true: 74-year-olds are the fastest growing demographic on social net-works, according to Forbes. EMarketer claims 60 per-cent of American seniors are online—as opposed to 80 percent of adults as a whole. And remember, ads can be targeted to senior users. Another thing to con-sider is that many seniors are on tight budgets, which makes them receptive to cost-saving promotions, also a strategy that works well with web and mobile mar-keting programs. Personal Packaging

Brands and retailers looking to maximize sales to ‘Elder Boomers’ can also focus on the size of the pack-aging seniors carry home—or don’t. Older consum-ers may not be keen on struggling down the sidewalk schlepping giant-sized bundles of cereal, heavy 2-gal-lon bottles of juice (especially in breakable glass) or arm-straining, 24-bottle packs of spring water. For this crowd, smaller, lighter, easier-to-carry ‘personal’ packaging is more appealing.

Brands might want to stay on top of e-sales too—because the older you are, the nicer it is to have some-one deliver your beverages and broths to your door-step, sparing you the necessity of grocery shopping on an icy or sweltering day. (Ask Google Search about ‘home delivery for seniors’ and prepare yourself for close to 25 million hits.) And while Peapod isn’t ex-clusively aimed at seniors, it’s worth noting that last year it claims to have delivered more than 23 million grocery orders in 24 U.S. markets.

What kind of marketing message do you want to send to the ‘Elder Boomers?’ A 2009 survey by Google and Nielsen showed that 8 in 10 Baby Boomers felt the advertising they see is targeted to younger con-sumers, and AARP Bulletin has pointed out: “Boom-ers have the bucks, but advertisers don’t seem to care.” Simple, age-appropriate changes that start with pack-aging and graphics and extend to online and mobile promotions will say ‘we’re thinking about you, and we’ve got your back.’ And they may rack up the sales.

Suley Muratoglu is vice president, Marketing & Prod-uct Management, Tetra Pak Inc., U.S. & Canada

First Date Arrives at Chicago’s Royal George TheaterWhen blind date newbie Aaron (Charlie Lubeck, The Glee Project, Season

2) is set up with serial-dater Casey (Dana Parker), a casual drink at a busy New York restaurant turns into a hilarious high-stakes dinner. As the date unfolds, the couple quickly fi nds that they are not alone on this unpredict-able evening. Can this dating disaster turn into something special before the check arrives? For Chicago theater, FIRST DATE is as special as it gets.

The musical comedy FIRST DATE is produced by Jeanne McInerney and First Date, LLC, and will be directed by J.R. Rose, with musical direction by Elizabeth Doran and choreography by Becky DeDecker. At a rapid-fi re 90 minutes, Variety called FIRST DATE “Flat-out ingenious!” The production was awarded four Footlight Awards, including Best Musical.

FIRST DATE plays a limited run at Chicago’s Royal George, 1641 North Halsted St:Chicago’s cast and production are very talented, extremely funny and one you’ll brag about see-

ing: Thursday at 7:30 pm, Friday at 7:00 and 9:30 pm Saturday at 5:30 and 8:00 pm and Sunday at 3 pm. Visit www.fi rstdatechi.com for tickets; you’ll want to see this one twice and with friends.

march 33-40.indd 40 2/11/15 3:37 PM


ACCOUNTANTS BDO (Formerly SS&G)...............................................847-824-4006 Baker Tilly ..................................................................312-729-8100 ADVERTISING Food Industry News ...................................................847-699-3300 AIR FILTERS-SALES & SERVICE Averus ........................................................................800-393-8287 Olympia Maintenance ................................................708-344-0344 ALARM SYSTEMS Keyth Security Technologies ......................................847-433-0000 ARCHITECTS Dearborn Architects ...................................................312-939-3838 Sarfatty Associates ....................................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA .................................................630-954-1244 ASSOCIATIONS Illinois Restaurant Association ...........Page 03 ..........312-787-4000 ATM MACHINES Meirtran ATM ......................................Page 40 ..........800-382-5737 ATTORNEYS Dregerlaw...................................................................312-322-0955 Scharf Banks Marmor ................................................312-662-4897 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 10 ..........312-666-0400 BAKERS-WHOLESALE Gerhard’s European Desserts ...........Page 22 ..........847-234-0023 Gonnella Baking Co ...........................Page 10 ..........312-733-2020 IL Mulino di Valenzano Bakery ...........Page 20 ..........773-934-1625 Zapp’s Dancing Grains ......................Page 03 ..........847-834-0479 Biondillo/Today’s Temptations ....................................773-921-8282 JR Dessert Bakery .....................................................773-465-6733 Milano Baking ..........................................................800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist...............Page 31 ..........815-712-7707 BAKERY EQUIPMENT-NEW & USED Bake Tech ..................................................................847-357-9303 BAKERY EQUIPMENT-SERVICE & REPAIR Bake Tech ..................................................................847-357-9303 BAKERY-PRODUCTS Instantwhip Chicago...........................Page 26 ..........800-933-2500 BAKLAVA Libanais Sweets .........................................................847-329-5060 BANKING Ridgestone Bank................................Page 13 ..........847-805-9520 BANNERS & POSTERS Accurate Printing........................................................708-824-0058 BAR & NIGHTCLUB SECURITY Extrity LLC .........................................Page 23 ..........773-501-3203 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ...........................847-705-6619 BAR STOOLS Chicago Booth ...................................Page 11 ..........773-378-8400 Richardson Seating-Fse. Division ..............................312-829-4040 Waco Manufacturing ..................................................312-733-0054 BAR SUPPLIES Ramar Supply Co...............................Page 14 ..........708-233-0808 BASSET TRAINER CERTIFICATION CPB Consulting..........................................................877-884-0277

BATCH FREEZERS Kool Technologies ..............................Page 30 ..........630-483-2256 BEER DISTRIBUTORS Louis Glunz Beer ...............................Page 24 ..........847-676-9500 BENEFITS-EMPLOYEE Benefi tMall .................................................................630-320-1417 BEVERAGES Lifestyle Beverages....................................................630-941-7000 BLOODY MARY MIX SuckerPunch Gourmet.......................Page 10 ..........312-560-2215 BOOTHS Chicago Booth ...................................Page 11 ..........773-378-8400 Waco Manufacturing ..................................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ...................................Page 11 ..........773-378-8400 BREAD & ROLLS Gonnella Baking Co ...........................Page 10 ..........312-733-2020 IL Mulino di Valenzano Bakery ...........Page 20 ..........773-934-1625 Zapp’s Dancing Grains ......................Page 03 ..........847-834-0479 Biondillo/Today’s Temptations ....................................773-921-8282 BURGLAR ALARM SYSTEMS Keyth Security Technologies ......................................847-433-0000 BUTTER-CLARIFIED Danish Maid Butter Co .......................Page 07 ..........773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co .......................Page 07 ..........773-731-8787 CABLE TV-SALES & INSTALLATION All Internet Now..........................................................312-335-9495 Prime Time Sports .....................................................847-637-3500 CAMERA & VIDEO SYSTEMS Keyth Security Technologies ......................................847-433-0000 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care.......................Page 19 ..........847-827-1188 CASH & CARRY OUTLETS GFS Marketplace .......................................................800-968-6361 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ................................847-675-6066 CATERING-VEHICLES DCI Central ........................................Page 21 ..........800-468-7478 CEILING CLEANING Chicago Ceiling Care .................................................708-233-6900 CHAIRS-COMMERCIAL Chicago Booth ...................................Page 11 ..........773-378-8400 Clear Chair Store .......................................................773-253-4883 John Manson & Associates ........................................773-278-8280 Richardson Seating-Fse. Division ..............................312-829-4040 Waco Manufacturing ..................................................312-733-0054 CHARCOAL Charcoal Supply Company ........................................312-642-5538 CHEESE-WHOLESALE Wiscon Corporation ...................................................708-450-0074 CHEESECAKES Eli’s Cheesecakes ..............................Page 32 ..........773-736-3417 CHEMICALS Lee’s Chemical Solutions ...................Page 02 ..........844-550-5337 CHICKEN-PROGRAMS FSI/Foodservice Solutions .........................................847-719-6088 CHILI Captain Ken’s Foods ..........................Page 15 ..........800-510-3811 CHORIZO Quay Corp..........................................Page 27 ..........847-676-4233 CIGARS Pacifi c Cigar Company ......................Page 40 ..........630-972-1189

CLASSIFIED ADVERTISING Food Industry News ...................................................847-699-3300 CLEANING PRODUCTS SuperClean ................................................................847-361-0289 CO-PACKERS T F Processors ...................................Page 07 ..........847-709-2600 COFFEE Farmer Brothers Coffee .............................................312-437-1818 COFFEE & TEA Chicago Coffees & Teas ............................................773-252-7000 COFFEE HOUSE PRODUCTS Chicago Coffees & Teas ............................................773-252-7000 COFFEE ROASTERS Java Mania Coffee Roaster .......................................815-885-4661 COFFEE-GOURMET & SPECIALTY Chicago Coffees & Teas ............................................773-252-7000 COFFEE-WHOLESALE 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 CORNED BEEF-FRESH Vienna Beef .......................................Page 09 ..........773-278-7800 XL Corned Beef .........................................................312-666-2535 CORPORATE GIFTS Vienna Beef .......................................Page 09 ..........773-278-7800 CUSTOM PLASTIC CUPS J & C Enterprises .......................................................708-476-5523 DAIRY-PRODUCTS Instantwhip Chicago...........................Page 26 ..........800-933-2500 Quay Corp..........................................Page 27 ..........847-676-4233 DECOR & DESIGN Zap Props ..........................................Page 34 ..........773-376-2278 DELIVERY SERVICE Chicago Messenger Service ..............Page 16 ..........312-666-6800 DELIVERY-VEHICLES DCI Central ........................................Page 21 ..........800-468-7478 DESSERTS Algelato Chicago ................................Page 20 ..........847-455-5355 Eli’s Cheesecakes ..............................Page 32 ..........773-736-3417 Gerhard’s European Desserts ...........Page 22 ..........847-234-0023 DIRECT MAIL PROGRAMS Food Industry News ...................................................847-699-3300 DIRECTV BKS Enterprises......................................................... 847-352-1118 Prime Time Sports .....................................................847-637-3500 DISHWASHER-LEASING & RENTAL Lee’s Chemical Solutions ...................Page 02 ..........844-550-5337 Cintas Corporation .....................................................630-543-3666 DISPOSABLES Quill.com ............................................Page 04 ..........847-876-4115 DISTRIBUTOR SALES REPS Jeff Goworowski ......................................................... 312-738-1111 DUCT CLEANING Enviromatic Corp of America .............Page 30 ..........847-729-8000 Averus ........................................................................800-393-8287 Olympia Maintenance ................................................708-344-0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical...........Page 26 ..........847-381-0448 ENERGY BROKER (ELECTRIC & GAS) LessThanComEd.com ...............................................847-846-9823

ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS.................................................................770-883-7441 ETHNIC FOODS Kikkoman Sales USA .................................................630-954-1244 FACILITY MAINTENANCE CLM Midwest .....................................Page 29 ..........708-456-7777 FAUCETS Faucet Shoppe The ...........................Page 26 ..........773-478-3890 FILTERS-EXHAUST SYSTEMS Averus ........................................................................800-393-8287 Olympia Maintenance ................................................708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection .................................................630-761-3168 FIRE SUPRESSION SYSTEMS Averus ........................................................................800-393-8287 Foster & Son Fire Extinguishers ................................708-233-9505 Fox Valley Fire ...........................................................224-293-5372 FIRE-ALARM SYSTEMS Keyth Security Technologies ......................................847-433-0000 FIRE-EXTINGUISHERS Averus ........................................................................800-393-8287 Foster & Son Fire Extinguishers ................................708-233-9505 Henrichsen Fire & Safety Equip .................................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affi rmed Medical Service ...........................................847-322-9185 FLOOR MAINTENANCE Sexton Complete Care.......................Page 19 ..........847-827-1188 FLOORS-SALES & REPAIRS Customcrete LLC .......................................................847-651-9699 FOOD BROKERS Lazza Food Service Brokerage..................................847-322-8893 FOOD DISTRIBUTORS Christ Panos Foods ...........................Page 37 ..........312-421-6100 Devanco Foods ..................................Page 14 ..........847-228-7070 Tec Foods Inc.....................................Page 16 ..........773-638-5310 Anichini Brothers ........................................................312-644-8004 Artisan Specialty Foods .............................................708-762-5238 Kingdom Farms..........................................................312-226-4456 Kronos Foods.............................................................800-621-0099 Market Produce..........................................................312-666-3106 Whitney Produce........................................................773-299-1340 FOOD EQUIPMENT Bob King Auctions ..............................Page 40 ..........847-458-0500 Gold Medal Products .................................................800-767-5352 FOOD PRODUCTS Soupbase.com ...................................Page 19 ..........216-381-9916 Tec Foods Inc.....................................Page 16 ..........773-638-5310 GFS Marketplace .......................................................800-968-6361 Grecian Delight ..........................................................847-364-1010 Riverside Foods .........................................................800-678-4511 FOOD PRODUCTS-PREPARED Captain Ken’s Foods ..........................Page 15 ..........800-510-3811 FOOD SAFETY TRAINING Food Industry Training ...............................................630-690-3818 FOOD-DISTRIBUTION SOFTWARE TopshelfDS.................................................................770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS.................................................................770-883-7441 FOODSERVICE EQUIPMENT Leach Food Equipment Dist...............Page 31 ..........815-712-7707 March Quality Used & New Equip......Page 07 ..........800-210-5895 Thunderbird Food Machinery .............Page 18 ..........866-451-1668

DIRECTORY

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Zepole Restaurant Supply .................Page 12 ..........630-783-1239 Losurdo Inc ................................................................630-833-2828 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical...........Page 26 ..........847-381-0448 Bake Tech ..................................................................847-357-9303 CSI - Coker Service Inc .............................................888-908-5600 Cobblestone Ovens ...................................................847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ...................................630-628-0811 Losurdo Inc ................................................................630-833-2828 Sarfatty Associates ....................................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc .............................................888-908-5600 Cobblestone Ovens ...................................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co...............................Page 14 ..........708-233-0808 GFS Marketplace .......................................................800-968-6361 FREEZER & REF TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries.........................847-350-9774 FREEZERS-ALL TYPES Custom Cooler & Freezer ..................Page 08 ..........630-879-3131 FRENCH FRIES Cavendish Farms .......................................................847-729-5255 FRYERS FSI/Foodservice Solutions .........................................847-719-6088 FURNITURE-COMMERCIAL Richardson Seating-Fse. Division ..............................312-829-4040 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .................................708-641-7007 GELATO Algelato Chicago ................................Page 20 ..........847-455-5355 Palazzolo’s Artisan Dairy ...................Page 24 ....... 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ..............................Page 30 ..........630-483-2256 Palazzolo’s Artisan Dairy ...................Page 24 ....... 800-4GE-LATO GIARDINERA V Formusa Company .................................................312-421-0485 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical...........Page 26 ..........847-381-0448 GOURMET-FOOD PRODUCTS Artisan Specialty Foods .............................................708-762-5238 Chicago Importing Company .....................................800-828-7983 Market Produce..........................................................312-666-3106 Viola Imports ..............................................................847-690-0790 GREASE REMOVAL SERVICE Hopkins Grease Company .........................................877-404-7327 Kaluzny Bros Inc ........................................................815-744-1453 Mahoney Environmental ............................................800-892-9392 GREASE TRAP PUMPING SERVICE Tierra Environmental ..........................Page 18 ..........888-551-1998 Hopkins Grease Company .........................................877-404-7327 Kaluzny Bros Inc ........................................................815-744-1453 GREASE TRAPS SERVICE & CONSULTING Mahoney Environmental ............................................800-892-9392 GREASE-EXHAUST CLEANING Enviromatic Corp of America .............Page 30 ..........847-729-8000 Averus ........................................................................800-393-8287 Olympia Maintenance ................................................708-344-0344 GREEK FOOD PRODUCTS Kronos Foods.............................................................800-621-0099 Olympia Foods ...........................................................773-735-2250 GYROS Devanco Foods ..................................Page 14 ..........847-228-7070 Kronos Foods.............................................................800-621-0099 Olympia Foods ...........................................................773-735-2250

H/R-HUMAN RESOURCE SERVICES Benefi tMall .................................................................630-320-1417 HAMBURGER PATTY MANUFACTURER Devanco Foods ..................................Page 14 ..........847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical...........Page 26 ..........847-381-0448 Mechanical 24 ............................................................847-987-9738 HOOD & EXHAUST-CLEANING Enviromatic Corp of America .............Page 30 ..........847-729-8000 Automated Cleaning (Foster & Son) .........................708-233-9505 Averus ........................................................................800-393-8287 Olympia Maintenance ................................................708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ........................................312-666-5222 HOOD SYSTEMS-FIRE Averus ........................................................................800-393-8287 Henrichsen Fire & Safety Equip .................................800-373-9714 HOT DOGS Vienna Beef .......................................Page 09 ..........773-278-7800 Crawford Sausage .....................................................773-277-3095 Red Hot Chicago........................................................800-249-5226 ICE CREAM Algelato Chicago ................................Page 20 ..........847-455-5355 Chocolate Shoppe Ice Cream ............Page 28 ..........608-221-8640 Fox Valley Farms ...............................Page 08 ..........630-231-3005 Homer’s Gourmet Ice Cream .............Page 21 ..........847-251-0477 Instantwhip Chicago...........................Page 26 ..........800-933-2500 Palazzolo’s Artisan Dairy ...................Page 24 ....... 800-4GE-LATO Nestle Ice Cream Company .......................................800-531-2663 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ..............................Page 30 ..........630-483-2256 ICE MACHINE REPAIR & SANITIZING Major Appliance Service ............................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service .......................Page 25 ..........312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical...........Page 26 ..........847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ....................................708-366-3333 INSURANCE Heil & Kay Insurance Agency.............Page 18 ..........847-259-1421 Jos Cacciatore & Company ...............Page 11 ..........312-259-8200 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 Northern Illinois Insurance .........................................815-226-9353 The Horton Group ......................................................312-917-8610 INSURANCE SERVICES Clermont Specialty Managers ....................................800-504-7012 Farmers Insurance-Mark Holihan ..............................847-823-6800 Northern Illinois Insurance .........................................815-226-9353 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ...............Page 27 ..........312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ....................................................847-920-1100 INTERNET ACCESS All Internet Now..........................................................312-335-9495 INTERNET ADVERTISING Food Industry News ...................................................847-699-3300 INVENTORY CONTROL Sculpture Hospitality ..................................................773-454-1300

ITALIAN BEEF Authentic Brands................................Page 06 ..........708-749-5430 Devanco Foods ..................................Page 14 ..........847-228-7070 Serrelli’s Foods ..................................Page 13 ........ 877-385-BEEF Red Hot Chicago........................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons .....................................................630-873-3208 ITALIAN SAUSAGE Devanco Foods ..................................Page 14 ..........847-228-7070 Anichini Brothers ........................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co...............................Page 14 ..........708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA .................................................630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest...........................................................800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America .............Page 30 ..........847-729-8000 Averus ........................................................................800-393-8287 Olympia Maintenance ................................................708-344-0344 KNIFE-SHARPENING SERVICE Cozzini Inc .................................................................888-846-7785 Maestranzi Brothers ...................................................708-867-7323 LAMB-WHOLESALE Allen Brothers Meats..................................................773-890-5100 LANDSCAPING CLM Midwest .....................................Page 29 ..........708-456-7777 LAW FIRMS Dregerlaw...................................................................312-322-0955 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ..................................................773-254-6100 De Normandie Linen ..................................................773-731-8010 Mickey’s Linen ...........................................................773-545-7211 Valley Linen Supply ....................................................630-897-4474 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance .........................................815-226-9353 LIQUOR-WHOLESALE Peerless Liquors ........................................................773-378-3908 LOCKSMITH & SAFES Keyth Security Technologies ......................................847-433-0000 LOGISTICS COMPANIES Perishable Distribution Solutions ...............................888-491-1641 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest...........................................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ...........................800-382-2266 MEAT-WHOLESALE Buedel Fine Meats & Provisions ........Page 08 ..........708-496-3500 Devanco Foods ..................................Page 14 ..........847-228-7070 Allen Brothers Meats..................................................773-890-5100 Anichini Brothers ........................................................312-644-8004 Kingdom Farms..........................................................312-226-4456 R Whittingham & Son Meats ......................................708-371-1650 MEDICAL SUPPLIES Affi rmed Medical Service ...........................................847-322-9185 MENUS-CUSTOM PRINTED Accurate Printing........................................................708-824-0058 MILK Instantwhip Chicago...........................Page 26 ..........800-933-2500 MURALS-INTERIOR CUSTOM MEK Design ...............................................................847-858-1540 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ...........................847-705-6619 NACHO-EQUIPMENT & SUPPLIES Gold Medal Products .................................................800-767-5352

NAME-PLATES & TAGS Classic Design Awards ..............................................847-470-0855 OFFICE SUPPLIES Quill.com ............................................Page 04 ..........847-876-4115 OIL & SHORTENING Columbus Vegetable Oils...................Page 05 ..........773-265-6500 OIL FILTRATION DEVICES Vito AG .......................................................................847-859-0398 OILS & FATS-COOKING Columbus Vegetable Oils...................Page 05 ..........773-265-6500 OILS & VINEGAR Pastorelli Foods .................................Page 13 ...... 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils...................Page 05 ..........773-265-6500 Salad Oils International Corp .....................................773-261-0500 OLIVE OILS Columbus Vegetable Oils...................Page 05 ..........773-265-6500 Salad Oils international Corp .....................................773-261-0500 ORGANIC FOODS Pastorelli Foods .................................Page 13 ...... 800-SOS-AUCY Biondillo/Today’s Temptations ....................................773-921-8282 OUTDOOR FURNITURE John Manson & Associates ........................................773-278-8280 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical...........Page 26 ..........847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ...................................................847-635-0172 PACKAGING Sunshine Supply Company................Page 21 ..........773-927-2828 PAINTING & HANDYMAN SERVICES Schubert Painting.......................................................847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc.....................................Page 16 ..........773-638-5310 PAPER-PRODUCTS Ramar Supply Co...............................Page 14 ..........708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co...............................Page 14 ..........708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta ...................................773-745-5888 PASTA-GLUTEN FREE Leo’s Gluten-Free ......................................................847-233-9211 PASTRIES-WHOLESALE Gerhard’s European Desserts ...........Page 22 ..........847-234-0023 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 24 ..........630-366-2600 Benefi tMall .................................................................630-320-1417 PEANUTS Mellos Snacks ....................................Page 19 ..........773-772-8911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services .....................................................800-332-7805 Presto X Pest Control ................................................888-627-5772 PHONE & VOIP SERVICES All Internet Now..........................................................312-335-9495 PHONE SYSTEMS Keyth Security Technologies ......................................847-433-0000 PICKLES SuckerPunch Gourmet.......................Page 10 ..........312-560-2215 PICKLES & RELISH Vienna Beef .......................................Page 09 ..........773-278-7800 PIZZA OVEN RENTAL Chicago’s Own Mobile Pizza Co ................................708-305-0236

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PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ........................................................312-644-8004 PLAQUES Classic Design Awards ..............................................847-470-0855 PLUMBING SERVICES Drip Drop Plumbing....................................................630-412-1179 PLUMBING SUPPLIES Faucet Shoppe The ...........................Page 26 ..........773-478-3890 POINT OF SALE SUPPLIES Western Business Systems ...............Page 09 ..........773-878-7200 Schmaus Cash Register & POS ................................847-675-6066 POINT OF SALE SYSTEMS Resource Point of Sale ......................Page 22 ..........773-252-5500 Western Business Systems ...............Page 09 ..........773-878-7200 Alpha POS Services ..................................................630-690-2870 Merchants Solutions ..................................................708-449-6650 Retail Control Solutions .............................................630-521-9900 Schmaus Cash Register & POS ................................847-675-6066 TEEPOS Torres Electronic Equip ..............................773-862-9181 POLISH SAUSAGE Harczak Sausage.......................................................773-631-8400 POPCORN Mellos Snacks ....................................Page 19 ..........773-772-8911 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products .................................................800-767-5352 POULTRY Kingdom Farms..........................................................312-226-4456 PRESSURE WASHING Mahoney Environmental ............................................800-892-9392 Olympia Maintenance ................................................708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing........................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS T F Processors ...................................Page 07 ..........847-709-2600 PRODUCE DISTRIBUTORS Premier Produce ........................................................847-678-0780 PRODUCE-WHOLESALE Market Produce..........................................................312-666-3106 Whitney Produce........................................................773-299-1340 PUBLISHING Food Industry News ...................................................847-699-3300 RE-UPHOLSTERY Chicago Booth ...................................Page 11 ..........773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries.........................847-350-9774 REFRIGERATION EQUIP SERVICE & REPAIR Lee’s Foodservice Parts & Repair .....Page 02 ..........800-728-1102 Mackay Heating & Mechanical...........Page 26 ..........847-381-0448 Accu-Tech ..................................................................847-658-8440 CSI - Coker Service Inc .............................................888-908-5600 Mechanical 24 ............................................................847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ..................Page 08 ..........630-879-3131 RENDERER-RECYCLING Mahoney Environmental ............................................800-892-9392 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .........................................847-719-6088 Losurdo Inc ................................................................630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES C & R Restaurant Service ..................Page 15 ..........312-850-1818 Custom Cooler & Freezer ..................Page 08 ..........630-879-3131 Gatorchef.com ...................................Page 25 ....... 888-94G-ATOR Olympic Store Fixtures.......................Page 26 ..........773-585-3755 Quill.com ............................................Page 04 ..........847-876-4115

Ramar Supply Co...............................Page 14 ..........708-233-0808 Zepole Restaurant Supply .................Page 12 ..........630-783-1239 Berkel Midwest...........................................................800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE Lee’s Foodservice Parts & Repair .....Page 02 ..........800-728-1102 Mackay Heating & Mechanical...........Page 26 ..........847-381-0448 Accu-Tech ..................................................................847-658-8440 Berkel Midwest...........................................................800-921-9151 CSI - Coker Service Inc .............................................888-908-5600 Cobblestone Ovens ...................................................847-635-0172 Hobart Corporation ....................................................847-631-0070 Major Appliance Service ............................................708-447-4100 Mechanical 24 ............................................................847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ..............................Page 40 ..........847-458-0500 March Quality Used & New Equip......Page 07 ..........800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ................................708-361-1150 Kudan Group Inc ........................................................312-575-0480 Nick Dibrizzi/Coldwell Banker ....................................708-562-9328 Pontarelli & Company ................................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ...................................630-628-0811 Losurdo Inc ................................................................630-833-2828 Sarfatty Associates ....................................................847-920-1100 RESTAURANTS La Scarola Restaurant ...............................................312-243-1740 Pita Inn Restaurants ..................................................847-677-0211 SALAD-DRESSINGS & OILS Columbus Vegetable Oils...................Page 05 ..........773-265-6500 Tec Foods Inc.....................................Page 16 ..........773-638-5310 SANITATION TRAINING Illinois Restaurant Association ...........Page 03 ..........312-787-4000 SATELLITE TV SYSTEMS Prime Time Sports .....................................................847-637-3500 SAUSAGE Vienna Beef .......................................Page 09 ..........773-278-7800 Anichini Brothers ........................................................312-644-8004 Crawford Sausage .....................................................773-277-3095 Red Hot Chicago........................................................800-249-5226 SBA LOANS Ridgestone Bank................................Page 13 ..........847-805-9520 SCALE SYSTEMS TEEPOS Torres Electronic Equip ..............................773-862-9181 SCALES Berkel Midwest...........................................................800-921-9151 SEATING Clear Chair Store .......................................................773-253-4883 Waco Manufacturing ..................................................312-733-0054 SEATING REPAIRS Express Seating .................................Page 23 ..........630-985-7797 SECURITY CAMERA SYSTEMS Keyth Security Technologies ......................................847-433-0000 SECURITY PROFESSIONALS Extrity LLC .........................................Page 23 ..........773-501-3203 SECURITY SYSTEMS Keyth Security Technologies ......................................847-433-0000 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ..........................Page 18 ..........888-551-1998 SHEET METAL FABRICATION C & R Restaurant Service ..................Page 15 ..........312-850-1818 SHIPPING SERVICES Perishable Distribution Solutions ...............................888-491-1641

SHORTENING Columbus Vegetable Oils...................Page 05 ..........773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ............................Page 16 ..........888-774-6270 SIGNS Classic Design Awards ..............................................847-470-0855 SILVERWARE & DINNERWARE John Manson & Associates ........................................773-278-8280 SLICERS-SALES & SERVICE Berkel Midwest...........................................................800-921-9151 Maestranzi Brothers ...................................................708-867-7323 SNOW-PLOWING CLM Midwest .....................................Page 29 ..........708-456-7777 SOAPS & DETERGENTS Lee’s Chemical Solutions ...................Page 02 ..........844-550-5337 SOCIAL MEDIA SERVICES Stick Out Social..................................Page 17 ..........312-655-9999 SOFT DRINKS PepsiAmericas ...........................................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ..............................Page 30 ..........630-483-2256 Taylor Freezers and Equipment .................................800-942-0777 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS.................................................................770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS.................................................................770-883-7441 SOUP BASES Soupbase.com ...................................Page 19 ..........216-381-9916 SOUPS Vienna Beef .......................................Page 09 ..........773-278-7800 SPA King Spa & Sauna......................................................847-972-2540 SPICE BLENDS Famar Flavors ....................................Page 17 ..........708-926-2951 STAINLESS STEEL EQUIPMENT & REPAIR C & R Restaurant Service ..................Page 15 ..........312-850-1818 STEAKS-PORTION CONTROLLED Allen Brothers Meats..................................................773-890-5100 STEAM CLEANING Mahoney Environmental ............................................800-892-9392 Olympia Maintenance ................................................708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist...............Page 31 ..........815-712-7707 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 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery ...........................................847-593-5957 TABLES-ALL TYPES Chicago Booth ...................................Page 11 ..........773-378-8400 John Manson & Associates ........................................773-278-8280 Waco Manufacturing ..................................................312-733-0054 TAMALES Supreme Frozen Products .........................................773-622-3777 TEA-ORGANIC WHITE Dewdrop Tea ..............................................................630-335-7806 TOFU PRODUCTS-ALL TYPES Phoenix Tofu ..............................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods .................................Page 13 ...... 800-SOS-AUCY

Neil Jones Food Company.........................................800-543-4356 TRADE PUBLICATIONS Food Industry News ...................................................847-699-3300 TRUCK GRAPHICS American Graphics ............................Page 16 ..........888-774-6270 TRUCK-REFRIGERATED DCI Central ........................................Page 21 ..........800-468-7478 TRUCK-SALES & SERVICE DCI Central ........................................Page 21 ..........800-468-7478 Mercedes Benz of Chicago ........................................312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center ............................Page 17 ..........708-352-5551 Larry Roesch Ram Promaster ...........Page 47 ..........630-834-8000 M & K Truck Centers ..........................Page 28 ..........708-638-5827 TV SALES, SERVICE & INSTALLATION BKS Enterprises......................................................... 847-352-1118 Prime Time Sports .....................................................847-637-3500 UNIFORMS-ALL TYPES Valley Linen Supply ....................................................630-897-4474 Zee’s Apparel .............................................................773-699-1300 UPHOLSTERERS Vinyl Pro Company ....................................................708-505-2001 UPHOLSTERY CLEANING Sexton Complete Care.......................Page 19 ..........847-827-1188 VALET PARKING SERVICES Start Parking Company ..............................................312-595-5790 VEAL Allen Brothers Meats..................................................773-890-5100 VEGAN & VEGETARIAN FOOD PRODUCTS Long Grove Specialty Foods......................................847-574-7865 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America .............Page 30 ..........847-729-8000 Averus ........................................................................800-393-8287 Olympia Maintenance ................................................708-344-0344 VERTICAL BROILERS XL Manufacturing .......................................................773-271-8900 VIDEO SURVEILLANCE SYSTEMS Keyth Security Technologies ......................................847-433-0000 WALK IN COOLER, MOBILE, RENTAL/LEASING Black Star Kitchens & Commissaries.........................847-350-9774 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical...........Page 26 ..........847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ..................Page 08 ..........630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions ...................Page 02 ..........844-550-5337 WATER JETTING Drip Drop Plumbing....................................................630-412-1179 WEBSITE DESIGN Americaneagle.com ...........................Page 39 ..........847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ........Page 31 ..........630-930-9516 WHIPPED CREAM Instantwhip Chicago...........................Page 26 ..........800-933-2500 WILD GAME Allen Brothers Meats..................................................773-890-5100 WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care.......................Page 19 ..........847-827-1188 WORKERS COMP INSURANCE Farmers Insurance-Mark Holihan ..............................847-823-6800 Northern Illinois Insurance .........................................815-226-9353 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ..............................Page 30 ..........630-483-2256

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MEMBER: CRBA MEMBER: CRBA

CLASSIFIEDS

NEW LISTINGS

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

Chicago’s Premier Hospitality Real Estate Brokers

Kudan Group

West Town - 1952 W. Chicago Ave. - Restaurant/Bar Structure for Lease Two floor space with existing architectural drawings, floor plans and permits. Stubbed for plumbing and electrical use. Landlord will contribute to structural-capital improvements.Size: ~6,000 SF (Two Floors) Rental Rate: $20/SF (Modified Gross) Agent: Jarrett

Reduced

Price!

FEATURED LISTINGS

Loop, West - 130 S. Green St. - Karyn’s on GreenHighly acclaimed restaurant & bar with an open floor plan, patio seating, large kitchen and a mezannine. Upstairs level is an additional 750 SF with a second full bar, storage and office. Size: ~3,737 SF Current Base Rent: $9,853.82 Price: $249,500 (Bus.) Agent: Scott

Lakeview - 3313 N. Clark St. - Bites Asian Tapas Newly remodeled bar/restaurant in Wrigleyville with rear outdoor patio! Open floor plan with large full basement (2,200 SF) and prep kitchen. Ideal location near Wrigley Field.Size: ~2,200 SF Rental Rate: $5,150/Mo. (Net) Price: $249,500 (Business) Agent: Scott

Lincoln Park - 2235 Lincoln Ave. - Commercial/Retail StorefrontExisting Type II hood and walk-in cooler. Located next to Oz Park and Lincoln Park high school. Includes fully ADA-compliant bathrooms and assorted restaurant equipment. Size: ~1,250 SF (Retail) 650 SF (Lower Level) Rental Rate: $3,300/Mo. (Gross) Agent: Jarrett

Lincoln Park - 2235 Lincoln Ave. - Commercial/Retail StorefrontExisting Type II hood and walk-in cooler. Located next to Oz Park and Lincoln Park high school. Includes fully ADA-compliant bathrooms and assorted restaurant equipment. Size: ~1,250 SF (Retail) 650 SF (Lower Level) Rental Rate: $3,300/Mo. (Gross) Agent: Jarrett

Ukrainian Village - Confidential Code #1036Profitable restaurant available with expansive private outdoor patio. Multiple opportunities for growth & expansion. All showings must be accompanied by listing agent. ~1,100 SF (Patio)

Size: ~2,100 SF Rental Rate: $8,600/Mo. (Gross) Price: $250K (Buss.) Agent: Juan Carlos

Printer’s Row - Confidential #659Established restaurant with outdoor patio and tavern license. Occupancy of 240+. Several special event rooms. Strong foot traffic and demographics. Divisible to 2,400 SF.Size: ~4,800 SF Rental Rate: $30/SF Net Price: $274,900 (Business) Agent: Jarrett

For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today.

Albany Park - 4639-41 N. Kedzie Ave. - SemiramisProfitable, popular restaurant located near the Kedzie Brown Line. Many accolades, including a Michelin Bib Gourmands. Separate counter and lounge for takeout customers.Size: ~1,800 to 2,000 SF Rental Rate: $3,300/Mo. (Gross) Price: $175K (Buss.) Agent: BrianGold Coast - Confidential Code #1035Rarely available, newly built-out restaurant nera the Magnificent Mile. Opportunity to expand to lower level. Features a sidewalk cafe for al fresco dining. Contact agent for full details.Size: ~2,500 SF Rental Rate: TBD Price: $249K (Business) Agent: Juan Carlos

Lakeview - 3037 N. Clark St. - Sandwich Me In Sandwich Me In is a quick-service sandwich shop located on a busy street. New exhaust system and ample street parking. Great value in the Lakeview/Wrigleyville area.Size: ~1,367 SF Rental Rate: $3,609.91/Mo. (NNN) Price: $50K (Bus.) Agent: Adam

Lakeview - 3037 N. Clark St. - Sandwich Me In Sandwich Me In is a quick-service sandwich shop located on a busy street. New exhaust system and ample street parking. Great value in the Lakeview/Wrigleyville area.Size: ~1,367 SF Rental Rate: $3,609.91/Mo. (NNN) Price: $50K (Bus.) Agent: Adam

Rogers Park - 1244 W. Devon / 1301 W. Devon / 6359 N. Wayne Three new retail/restaurant spaces available in new construction luxury apartment buildings located within blocks of Loyola Univ. campus. Expected Delivery Date of October 2015. Size: ~5441 SF (Divisible) / 3,300 SF / 3,300 SF Rental Rate: $20/SF (Net) Agent: Scott

Rogers Park - 1244 W. Devon / 1301 W. Devon / 6359 N. Wayne Three new retail/restaurant spaces available in new construction luxury apartment buildings located within blocks of Loyola Univ. campus. Expected Delivery Date of October 2015. Size: ~5441 SF (Divisible) / 3,300 SF / 3,300 SF Rental Rate: $20/SF (Net) Agent: Scott

Lake Barrington - 28682 W. Northwest Hwy. - Horseshoe Bar & GrillRecently remodeled restaurant/bar with large outdoor patio. Features several televisions, marble bar, jukebox and a pool table. Adjacent land provides room for growth or expansion.Size: ~2,920 SF Rental Rate: $2,987/Mo. (NNN) Price: $189K (Business) Agent: BrianLakeview - 3605 N. Ashland Ave. - Pizzaco’s Italian EateryNew York style pizzeria. Good size kitchen with an 8-foot hood. Cozy dining area makes it ideal for delivery, carry-out or dine-in. Great opportunity for re-concept and/or expansion!Size: ~800 SF Rental Rate: $2,400/Mo. (Gross) Price: $77,500 (Business) Agent: Scott

Lakeview - 3605 N. Ashland Ave. - Pizzaco’s Italian EateryNew York style pizzeria. Good size kitchen with an 8-foot hood. Cozy dining area makes it ideal for delivery, carry-out or dine-in. Great opportunity for re-concept and/or expansion!Size: ~800 SF Rental Rate: $2,400/Mo. (Gross) Price: $77,500 (Business) Agent: Scott

312.575.0480www.kudangroup.com

twitter.com/RestaurantRE

PONTARELLI ASSOCIATESReal Estate Services

Restaurant Brokerage DivisionVince Ferraro

HOT DOG!Just listed. One of the most popular hot dog stands in Chicago!

Pristine condition. Outstanding build-out and equipment package. Compact—quality built for speed. Short hours. Good lease. EZ op. Name established for over ten years.

Lakeview area! Highly confi dential. Business, FF&E @ $125K

LOOK: $250K w/ REAL ESTATE!Freestanding. Brick. Signalized corner. Signage. Great kitchen. Basement. Seats 136. Parks 56.

7am - 3pm! Profi table! Est. 30 years! Liquor license available. Illness forces sale! Drastic price reduction.

REAL ESTATE, BIZ, FF&E @ $250K!!

FAMILY DINERJust listed! Affl uent NW Chicago. Corner. Stoplight. Parking.

Established 40 years. New remodel. Pristine. Seats 88. Great lease w/ 3 renewal options for a long term.

BIZ, FF&E @ $185K

PUBFamous Forest Park pub.

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

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

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

Total package w/ RE @ $595K

CREPERIEThis specialty café has been established for over 4 years and

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

Low labor, true “turn-key” business @ $59K...OBO!

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

CAFÉCurrently serving Indian cuisine, this beautiful café style

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

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

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

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

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

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

Business, FF&E @ $249K

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

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

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

TURN KEYJust listed! Fully equipped facility with outstanding build-out.

Dining room, bar and banquet room. Seats 120 plus 20 on patio. POS system. Digital sign. Liquor license. Great lease.

Option to buy? Key @ $125K or w/ REAL ESTATE (including additional retail rental unit) @ $625K!!

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

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

MORE LISTINGS AVAILABLE–CALL!SELLING? ALWAYS CONFIDENTIAL!

[email protected] 847/778-3571

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MEMBER: CRBA

ME

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: CR

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24 HOUR VOICEMAILEmail—[email protected]

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

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

JOLIET - WILL COUNTY2301 W. Jefferson, U.S. Route 52, Hard corner stoplight intersection. National Tenant Location. Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot. PRICE REDUCTION/ FOR SALE $734,330 FOR LEASE $17,77 PSF NNN.

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 STREET

Come & join famous Taylor Street corridorHome of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery. Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4. Turn-key, fully equipped restaurant. Everything new and shiny, must see to appreciate. For sale - Real Estate, Fixtures & Equipment $359,000SOUTHWEST SUBURBS ON LINCOLN HWYClass A elegant, newer free standing restaurant-bar 7,959 SF bldg on 1.4 acre. It has a restaurant dining area, large u-shaped bar, banquet room, 2 high end kitchen lines, an outdoor bar and covered patio area. Seating capacity is 326 inside and 170 in the patio area. Ready for any dining-bar concept. Asking price for Real Estate, Fixtures & Equipment: $2,595,000.

MONTCLARE - BELMONT & HARLEMBar with 2 am tavern licenseLot size: 128’x25’ or 3,300 SFBuilding: 1,800 SF; seats 50Established for 40 yearsReal $$$ MakerFor Real Estate & Business: $349,500

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

WILL COUNTY -Major IntersectionFree standing fast food restaurant with drive-thru on outlot of major shopping center. Building size: 1,824 SF, seats 30 plus 20 outdoor patio; Lot size: 17,500 SF; parks 15. Available For Sale.

LISLE - DUPAGE COUNTY 1650 Maple Avenue Free standing 3,834 SF retail building on 39,688 SF lot.Available For Sale

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.

BENSENVILLE ON IRVING PARK ROADNational Tenant LocationCorner, turn key free standing fast food rest. 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 lot. For Sale: $450,000. Real Estate taxes: $6.29 per SF

NEW - HINSDALE - DUPAGE COUNTY736 York Road Free standing 3,159 SF retail brick building on 14,068 SF lot with access to York Road and Ogden Avenue. Available For Sale

OAK BROOK- DUPAGE COUNTYFree standing turn key 9,000+/- restaurant-bar-banquet on 1.2 acresFor Sale/For Lease. Highly confi dential-qualifi ed operators only!

NORTHWEST SUBURBSMilwaukee Avenue Restaurant Row Free standing turn-key 3,000 SF rest-barHot location!Selling business $149,000 Motivated Seller-Great Lease

Western Suburbs-RiversideOn Harlem AvenueCorner turn-key restaurant Seats 150 – parks 30Selling Real Estate, Fixtures & Equipment

CHICAGO NORTH - BELMONT & PULASKIFree standing turn-key fully equipped 2,300 SF restaurant. Seats 60/parks 10.For Lease; $2,200 per month triple net leaseR.E. Taxes $1,000 per month.

REALPOUL REALTY“Commerce With Morality™”

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

Peter J. Poulopoulos, MBA

BREAKFAST - LUNCH• Breakfast Lunch only Free Standing - Property Available as Well $150,000 • Breakfast Lunch only Free Standing - Property Available as Well $350,000 • Breakfast Lunch only Free Standing - Good Looking and Profi table $795,000 DEVELOPMENT SITE • 4,050, 25,000 or 37,500 sq. ft. - Busy Main Street - Opportunity $175-790K FAST FOOD • New Fixtures and Equipment - Small but Great! $69,000• Free Standing - Corner - Excellent Traffi c Pattern - Since 1964 $130,000 • With Property - Free Standing - 34 Years With Same Owners! $290,000 PIZZA & Grill with Property and Long Established only $275,000 RESTAURANTS • Low Rent - Same Owner for 40 Years - A Great Deal $170,000 • Free Standing Corner - Partnership Challenges $345,000 • Free Standing Corner - 1 Owner for 30 years $590,000 • With 6-Apartments! - A Fantastic Deal - Super Opportunity $650,000• Property also available - Bar - Dinner Only $345,000 • With Property - Bar - Profi table - Unbelievable Opportunity $1,625,000 RESTAURANT GREEK Greek Town - 3-Story with Land - A Great Deal! $5,750,000 RESTAURANT ITALIAN With Property - Bar - Profi table - Well Known $995,000 RESTAURANT MEXICAN Operational - Newer Equipment Owned By Landlord $1 SPORTS BARS • With Property - Plus Rental - Owner Retiring After 29 Years $329,000 • With Property - 1.3 Acres - 18,000 Sq. Ft. Strip Mall $995,000 • With Property -1.5 Acres, An Unbelievable Deal! $1,800,000 • Restaurant , Pizza - With 3.5 Acres Property $2,250,000

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

GREAT BUSINESS OPPORTUNITIES, ETC.

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

your business, 3) FREE FARMERSTM insurance quote

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

Gourmet Burger and Hot Dog Place – Near Skokie

• Opened May 2014 • Rent $1,200• Asking $39,500 Owner Financing

Philly Steak Franchise – Mall location • Net Sales $410k • Rent $6,300• Asking $210k

Sandwich and Smoothie Franchise – Far NW Sub• Sales $466k• Rent $3,900• Asking $240k

Restaurant & Bar – Fully equipped – South Sub

• 8,500 SQFT• Seats 380• Key $ $100k• Rent $16NNN

Pizzeria – Schaumburg (Currently Closed)

• Fully equipped • Rent $2,350/mth

Pizza – Elmwood Park area• 2103 Sales $535k• Rent $2,700• Asking $149k

3 Unit Red Mango franchise – Far West Suburb• 2013 combined Sales $847k• Asking $299K

Hotdog, Beef & Pizza – Far NW Sub• Rent $1,400• Sales $700/Day• Asking $89k

Mexican Fast Casual Franchise - NW Sub• 2014 sales $700k• Rent $8,200• Asking $159k

Philly Steak quick Serve - North Sub• Rent $3,731• Sales $160k• Asking $79k

Tavern and Grill – Lincoln Square –• $89k – Owner Financing

Beef/Burgers/Bar – • Far SW Subs - $125k possible owner fi nancing

Franchise Resales• Subways• Cold Stone Creameries• Red Mango• Papa Johns • Moe’s SW Grill• Charley’s Grilled Subs

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COMMERCIAL/RESIDENTIAL BUILDINGTavern with Real Estate.

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

7000 N. Clark area, Rogers Park. Property is 100x100. All brick. Has driveway and 3 car garage. Tavern is 1,200 sq ft.

$1,035,000• • • • • • • • • • • • • • • • • • • • • • • • • • • • •10,400 sq. ft. warehouse

5 parking spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric.600 amp service - 3-phase. Beautiful area / Residential

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

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

For Sale inSUNNY SOUTHWEST FLORIDA !!!

PIZZERIA / ITALIAN RESTAURANT$1M + Gross * 270K Cash Flow * Clean BooksSeats 184 * Full Liquor Bar * 6 Day Operation

Est. 28 Years * SBA Lender Pre-Qualifi edCall for Details:

R. TROY WOLFEAMERICAN BUSINESS BROKERS

FT MYERS, FL 1-877-425-0677www.abbrokers.com

OPPORTUNITY!THIS IS THE OLDEST OF THE ORIGINAL *NICKEYS*.50 YEARS IN BUSINESS.FREE STANDING BUILDING PLUS REAR STORAGE BUILDING IN A 50x125 LOT WITH PARK-ING!! COMPLETELY REDONE EXCEPT THE WALLS IN 2013, OVER $200,000 SPENT. 16 FT. HOOD FRONT @ 10 FT. HOOD IN BACK!! MORE PROPERTY AVAILABLE FOR DEVELOPMENT!! YOUR RETIREMENT IS HERE!! ASKING $399.000. HURRY WITH AN OFFER!! GOLDEN CENTER REALTY INC. THANOS (TOM) MAKRIS cell# 708-296-5500

7509 W. 63rd Street, Summit IL.

Gourmet Burger Restaurant For SaleTake advantage of the opportunity to own one ofChicago’s Best burger restaurants in the fastest

growing segment of the food industry!Turn key, runs itself or owner operated make more $$$$$.

Profi table and a great opportunity to start a franchise.$250,000 long term lease/options in place.

Great South Loop location.312-589-0339

Swanson’s Beverly Ritz Catering and Deli have been servicing the Beverly neighborhood since 1959. Business occupies main level, which includes full kitchen, walk-in coolers, display cases, service stations and seat-ing for 22 plus basement storage. 2nd fl oor features a spacious 2 bedroom apt. Great opportunity for an expe-rienced food service buyer to step into a thriving well-known and well respected business. For additional information, contact Nancy Hotchkiss or Bill Biros at 708-237-7711

TURN KEY REST/BAR NW CHICAGO30 YRS IN BUS. PRK LOT

2,500 SQ FT BLDG 9500 SQ FT PROP.BUS/FFE/CORP/LIC/LEASE

FOR SALE 249KBUS W PROP FOR SALE 799K OWNER FIN POSS

773-848-1078

FIXED BOWL SPIRAL MIXER110 LB CAPACITY

LOISELET/GROUPE BONGARD NEW!

$8,700 OBOCALL TED

847-942-7675 or [email protected]

TURN KEY FOOD TRUCK BUSINESS FOR SALE24’ Chevy Step Van completely

rebuilt and fully equipped to cook on board. Many features and extras. Call for equipment information, photos, and price.

Truck available for viewing with an appointment.

817-313-2507

AUTO PILOT• Newly remodeled. Free standing.

4,000 sq. ft. Restaurant & multiple bars with 4am liquor license. Parks 50 plus. Favorable lease with option to buy property. Absentee owner. Suburban locale. Asking $249,900 OBO.

Thinking of Buying or Selling?Call John Moauro!

Ambassador9999 West 143rd StreetOrland Park, IL 60462

Broker/AppraiserAlways Confi dential

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

Web: www.johngmoauro.com

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

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

SOUTH OF THE BORDER• Established 50 years. Mexican restau-

rant. Local chain. Approximately 5,900 sq. ft. Seats up to 300 w/ banquet hall. Business only $199,990 w/ favorable lease. Property available. Call for details.

ASIAN FLAREEst. 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.

SPORTS BARS & PUBS• Famous - 40 yrs. est. - restaurant chain.

Looking to expand business for poten-tial operators. Multiple locations avail-able. High volume. Prices w/ property & business starting at $869K to $1.589K. Very confi dential! Call for details.

JUST LISTED• Sports bar, free standing bldg, 7,000 sq. ft.

plus, located on 2 acres. Great volume. Well-established. Business only. Asking Upper 3Ks. Property available.

PANCAKE HOUSES AVAILABLE

• Just listed - 4,000 sq. ft. pancake house, high sales, seating for 140, parking for 50, newly remodeled! Asking upper $300’s. Call for details!

• Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease. Asking $99,000 OBO.

ITALIAN BISTRO• Free standing approx 4,500 sq ft. w/ dining, storage, etc. Newly remodeled. A community favorite. Sales exceed $1M plus. Asking mid $3Ks. Favorable lease. Business only.

BUSINESSOPPORTUNITIES

REST/BAR/BANQUETS• Western burbs. High volume. 6-days a

week operation. 7,000 + sq. ft. with very favorable lease. Sales exceed $2.5M fi rm. Asking $699K. Business only. Confi dential! Call for details.


FOOD INDUSTRY NEWS CLASSIFIED RATESTHE #1 BEST READ AND USED

TRADE PUBLICATION IN THE MIDWEST!

2” x 2” ...................... $50 4” x 2” ...................... $1006” x 2” ...................... $1504” x 4” ...................... $200 4” x 5” ...................... $2504” x 6” ...................... $2974” x 8” ...................... $397 4” x 10” .................... $49710” x 6” .................... $662FULL PAGE ................call

CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!

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DAVE ROESCHTHE PROMASTER “PRO”

WHY BUY YOURPROMASTER FROM

ROESCH?■✓ #1 Ram Promaster Dealer in the U.S.A.!■✓ Over 100 New Ram Promasters in Stock■✓ Dave Roesch #1 Ram Promaster Salesperson in the U.S.A.!Inquire About Having your Promaster Back Door

Wrapped With YOUR Information & Logo For No Charge*!

+$650 value in exchange for Roesch advertising on door. ++ Based on 2013 sales.

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Attention Suppliers:Mail your brochure to 50 new, qualifi ed food

businesses each month for only $1 per piece!✽ New Owners

✽ Units Changing Hands✽ New Chefs

✽ Units Remodeling✽ Operations Adding Locations

✽ New Incorporations✽ Select Liquor License Applicants

For details call Cary Miller847-699-3300

[email protected]

NEWSFOOD


Untitled-1 1 4/5/13 8:50 AM

PEORIA HEIGHTS4606 N. Prospect

For SaleRestaurant Business & BuildingTrue turn-key opportunity to own an upscalefull-service restaurant and bar. All equipmentis owned-no leases to assume. High endfinishes, first class kitchen. All staff andmanagement staying on with new owner. The building features a full second floor forprivate group events, parties, and lease out.Upstairs features walk-out patio, bar andbeautiful sitting areas. Rare chance to ownin area’s prominent dining/shopping arena.$895,000

For More Information Contact:

Justin Ferrill 309-642-1009

[email protected]

HONIG-BELL

www.cbchonigbell.com

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FIN ad 4606 N Prospect.ai 12/10/2014 1:08:23 PM

MEMBER: CRBA

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