food industry news october 2015 web edition

Approaching their 75th anniversary, Gene & Georgetti Rosemont has opened their 3,600 square foot suburban dining room that allows seating for 240 guests, with two private dining rooms and a Fire-place Room that can also be used for pri-

vate dining. The venue carries the look of the original downtown location, including oxblood chairs, mahogany elements and iconic brown and gold contouring. It is their first expansion since opening in Riv-er North (500 N. Franklin) in 1941.

The team behind the expansion includes proprietors Marion and Tony Durpetti, and Managing Partner Richard Ciota, who also serves as general manager and over-see operations of both locations. Tony and Marion’s daughter, Michelle Durpetti brings her expertise of private, corporate and wedding planning and production to her role as marketing and special events manager. Both Ciota and Durpetti are proud to be the third generation, inspired by founder Gene Michelotti; great uncle to Ciota and grandfather to Durpetti.

“As we approach our milestone 75th an-niversary, we are excited to grow the Gene & Georgetti brand,” Tony Durpetti said. “We have a great team in place and we are looking forward to this new opportunity. We have had other offers to expand in the past, but we feel that Rosemont gives us the best opportunity to move forward.”

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NEWSINDUSTRY FOUNDED 1982

FOOD INDUSTRY NEWS OCTOBER 2015

CELEBRATING

33YEARS

TRAVEL: KOHLER, WISCONSIN .............................. 6DINING WITH MS. X ........................................ 14CHEF PROFILES ................................... 15, 18, 22AROUND CHICAGO: CONNIE’S PIZZA .......................23NATIONAL NEWS ............................................ 29CARY MILLER ............................................... 30CHICAGOLAND NEWS ....................................... 32DIRECTORY .................................................. 41

FOOD

74 YEARS OF GENE & GEORGETTI

Chef of The YearChef Tony Mantuano

Spiaggia

Industry LeaderSteve LombardoGibsons • Luxbar

Hugo’s Frog Bar •Quartino

Industry LeaderHugo Ralli

Gibsons • Luxbar Hugo’s Frog Bar • Quartino

Pastry Chef of The Year

Chef Judy ContinoBittersweet

Industry LegendGeorges “Kiki”

CuisanceKiki’s Bistro

Legendary ChefChef J. Joho

Everest • Paris Club

Chefs Hall of Fame Dinner Event Honoring Their 2015 Inductees

Thursday, October 15, 2015Crystal Gardens, Navy Pier, 700 E. Grand, Chicago • 5:00–9:30pm

Honorary Event Chair: Phil Stefani Honorary Chairman: Jesse White, Secretary of State

Join Chicago’s celebrity chefs and restaurateurs plus industry friends and fellow foodies!

■ $80 Per Person ■ $125 At the Door ■ $995 VIP ■ Sponsorship Packages: $2,500 to $7,500 ■ Program Booklet Ad Prices: $175 to $500■ Wandering feast prepared by local restaurants and chef inductees■ Silent Auction ■ Entertainment ■ $15 Discount Parking

For more information or to donate silent auction items, Contact: Carmella Anello 630-290-7008 ~ [email protected]

Tickets are non-refundable / Space is LimitedFundraising proceeds to fund building site for museum

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©2015 US Foods. All rights reserved.

US Foods® is set to re-launch as an even stronger force in the foodservice industry. And we’ll continue to revolutionize. In the last three years, we’ve released more than 300 new and innovative products, created the first-ever integrated industry mobile app, pioneered e-commerce and much, much more. Get on board, it’s going to be a great ride.

WE’RE JUST TAKING OFF.

US Foods Chicago Division | 630-595-1200 | www.usfoods.com

oct 1-8.indd 2 9/14/15 11:14 AM

Food Industry News® October 2015 www.foodindustrynews.com

Sam’s Club Seeks Higher Income Shoppers

Sam’s Club is looking to create a more upscale shopping experience and attract higher-in-come consumers, mark-ing a break from the strategy of its parent Wal-Mart, whose target customers are those in households that earn about $45,000 annually. As part of the effort, Sam’s has begun carry-ing more organic items and brand-name cloth-ing, and the retailer has also improved online or-dering and added servic-es like tax preparation.

– Adapted from The Wall Street Journal

Food Industry News Issue 10, October 2015 (ISSN #1082-4626) is published monthly, $49.95 for a

three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and

additional mailing offices. POSTMASTER: Send address changes to

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

___________________________For advertising or editorial information, call

(847) 699-3300 or online: www.foodindustrynews.com

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

products described herein.Copyright © 2015

Foodservice Publishing Co., Inc.

Food INdustry News

Valerie Miller President and Publisher

Cary Miller Advertising/Vice President

847-699-3300 x12Bob Zimmerman,

Independent Advertising Consultant 312-953-2317

Terry Minnich, EditorPaula Mueller

Classifieds/Office ManagementNick Panos, Corporate Counsel

Mark Braun, Associate Publisher–––––

James Contis 1927-2013

©2015 US Foods. All rights reserved.

US Foods® is set to re-launch as an even stronger force in the foodservice industry. And we’ll continue to revolutionize. In the last three years, we’ve released more than 300 new and innovative products, created the first-ever integrated industry mobile app, pioneered e-commerce and much, much more. Get on board, it’s going to be a great ride.

WE’RE JUST TAKING OFF.

US Foods Chicago Division | 630-595-1200 | www.usfoods.com

If things seem under control, you are just not going fast enough. — Mario Andretti

Only freedom from fear, free-dom from lies, can make us beautiful, and keep us safe.

—Anne Lamott

US Foods New Class of Fanatics Chefs

US Foods recently announced that 11 US Foods chefs have joined the elite team of Food Fanatics Chefs focused on sharing culinary expertise and industry insights that will help chefs and restaura-teurs take their businesses to the next level. The new Food Fanatic Chefs were carefully chosen for their rich, culinary backgrounds, deep knowledge of the restaurant industry and love of all things food. They join US Foods’ esteemed group of more than 25 Food Fanatics Chefs in local markets across the country. All Food Fanatics Chefs complete a rigorous univer-sity program that focuses on testing and expanding their skills to ensure they meet the Food Fanatics designation.

Using their own culinary expertise, as well as in-sights from the company’s work with more than 250,000 restaurants and foodservice operations, the Food Fanatics Chefs collaborate with chefs and res-taurateurs across the country. Their responsibilities include introducing the latest US Foods products and innovations to local chefs, offering in-depth menu and recipe analysis for restaurateurs and consulting with operators on enhancements they can make to help their businesses succeed.

For more info, visit www.foodfanatics.com.

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KFC Brings Back Another Colonel Sanders?Fresh from bringing back its iconic “Colonel” brand mascot, KFC is running

new ads with another new actor playing the Colonel.Norm Macdonald — the “Saturday Night Live” veteran and “Last Comic Stand-

ing” judge — is taking over from impressionist Darrell Hammond as Colonel Sanders in a new campaign for the fast-food brand, the company announced in a press release. – Adapted from Business Insider

InternationalBigger in Brazil

U.S. restaurant chains including Subway, McDon-ald’s, Outback Steakhouse and Johnny Rockets are in expansion mode in Brazil despite the country’s current economic downturn. The chains are signing new franchisees and negotiating deals on rent as they bet on the country’s 100 million-strong middle class to make a comeback. – Adapted from The Wall Street Journal

Restaurant Industry Seeks Immigration Fix

Immigrants are a large part of the U.S. restau-rant workforce, but ever-changing rules have the industry pushing law-makers to fix the broken immigration system in a way that makes business sense. “Through hard work, today’s restaurant laborer will become to-morrow’s business own-ers. I have seen this cycle repeated in my own fam-ily,” said Metro Pizza co-owner John Arena.

– Adapted from VegasInc.com

Consumers Want CustomizationAccording to Datassential, three-quarters of U.S.

consumers eat at least one burger a week, and most are purchased at limited-service eateries. Quick-service chains lead, but fast-casual better-burger concepts such as Shake Shack are gaining on them, with burger menus that offer patrons more op-tions for innovation and customization.

– Adapted from SmartBlog on Food & Beverage

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— Elizabeth Drew

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CASE STUDY: REDUCING GROCERY STORE LACERATIONS WITH SOCIETY INSURANCE Society recommends small, practical changes that support a safer working environment. Background From the stockroom to the deli, proper knife use is an impor-tant aspect of grocery store safety. Unsafe knife practices can lead to serious, preventable injuries—costing time away from work for the employee and business losses for the employer. Situation A 12-location grocery store chain was facing an unacceptable number of knife laceration claims in its deli and meat depart-ments. Society saw an opportunity for improvement and worked with the policyholder to form a comprehensive loss prevention plan that included safety policies and procedures for proper knife use. Society Insurance Solution Society provides risk control consulting as a value-added service to all its policyholders to identify, evaluate and address the important details that could mean a big di� erence to business success. Using their extensive experience, training and certi� ca-tion, Society’s risk control specialists helped the grocery busi-ness: • update the type of tools the deli employees and butchers were using • institute a policy requiring the use of cut-resistant gloves • hold in-store training classes to instruct store supervisors on knife safety and other best practices for a safe workplace � ese prevention procedures and policies were just one part of an overarching loss prevention program Society helped implement throughout all stores. As a result, the number of claims from cuts was drastically reduced. See more ways Society is solving real business problems at www.societyinsurance.com.

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TRAVEL With Valerie Miller

DESTINATION: KOHLER, WISCONSINGetting There: Drive (approxi-

mately 2 and 1/2 hours from Chi-cago)

It all began when John Michael Kohler took a cast-iron water trough, added feet and enameled it creating a bathtub. According to Kohler Co, lore, he sold it to a local farmer for one cow and 14 chickens. This seemingly simple innovation launched the KOHLER brand as a household name-for kitchen & bath power, interiors and golf & resort destinations.■ The American Club was built

in 1918 to house the immigrant workers who came to work at Kohler Co. ■ 1978 The American Club was placed

on The National Registry of Historic Places■ 1981 The American Club opened as

an elegant hotel of uncommon luxury.■ The resort features 12 dining estab-

lishments■ Kohler Waters Spa is an elegant clas-

sically styled haven for relaxation with an emphasis on innovative water treatments. Spa services are offered to resort guests as well as to the general public. There are 21 treatment rooms, a signature 30-foot relaxation pool with 8 foot waterfall, an enclosed top deck with fi replace, sauna, plunge pools and relaxation areas■ Blackwood Run is 36 holes of championship golf. It is divided into two 18-hole courses. The

River and The Meadow. ■ Whistling Straits –located off the shores of Lake Michigan is comprised of two 18-hole hole

championship golf courses■ Kohler Design Center – is a three-level showcase of innovative product design and technology,

creative achievement and American history. A fusion of old and new, the space offers a comprehensive representation of stunning examples of the company’s contributions to gracious living and interior design

KOHLER FOOD AND WINE EXPERIENCE – October 22-25, 2015The 15th annual Kohler Food & Wine Experience is a four-day extravaganza of food, wine and fun.

This interactive culinary event features celebrity chefs, libations specialists, wine experts and enthusi-asts from around the world for dynamic culinary seminars, tastings and signature festivities. Celebrity Chefs include Scott Convant, Christopher Kimball, Jeff Mauro, Jacques and Claudine Pepin and Mindy Segal.

The American Club is located at 419 Highland Drive in Kohler, Wisconsin. It is a year round destina-tion and it’s ideal for families too. The resort offers special packages including Kohler Kidz, Discover Kohler and the Sip, Spa & Ahh Package. The grounds and accommodations are magnifi cent. Everyone always comments on how impressive the bathrooms are in the rooms. For reservations and more info, log on to americanclubresort.com. There are so many activities for everyone to participate in; golf, hiking, carriage rides, horseback riding, snowshoeing, skiing and ice skating. If you’re looking for some relaxation and pampering, the spa can take care of all your needs. Start planning your winter getaway.

Today, The American Club continues to honor the ideals, philosophy, promises and pride on which The American Club was founded. Founded in 1873 and head-quartered in Kohler, Wisconsin, Kohler Co. is one of America’s oldest and largest privately held companies.

Photos courtesy of Kohler Co.Taking the same road at the same speed with the same directions takes you nowhere new.

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Future CIA StudentsRecent high school grad-

uates who are continuing their education at The Cu-linary Institute of America swept the top three spots at the 2015 SkillsUSA national championship in Culinary Arts. For their success, all three earned scholarships to the world’s premier cu-linary college, including a full-tuition scholarship for national secondary school winner Hyeonseo “Jerry” Jo of Columbia, MO.

Jo began his CIA studies in September. (Coincidentally, last year’s champion is also from Columbia. Chormaic Sullivan recently completed his freshman year at the CIA.) Second-place winner Joshua Blochowski of Maumee, OH started at the CIA on July 7 with the support of a $4,000 a year scholarship. Dominic DeMuro of Eliza-bethtown, NY, earned $3,500 a year by taking third place nationally. DeMuro begins his studies at the CIA in October.

The top three winners in the 2015 SkillsUSA high school culinary com-petition will all be attending college at The Culinary Institute of America. They are, from left, silver medalist Joshua Blochowski (Maumee,OH), gold medal winner Jerry Jo (Columbia, MO), and bronze medalist Dominic DeMuro (Elizabethtown, NY). (Photo credit: Courtesy SkillsUSA)

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Farmers and Chefs CollaborateChefs are teaming with farmers and starting on-site gardens to grow obscure

ingredients that can help their cuisine stand out from the local competition.

Washington, D.C., chef Alex McCoy is working with local farmers to grow herbs

for his Southeast Asian menu such as pandan and Vietnamese mint using im-

ported seeds. – Adapted from The Washington City Paper

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Celebrate 18 Years of Chicago’s Cui-sine and Camaraderie at the Lively Savory Events of Chicago Gourmets

Enjoy the luscious traditional cuisine of Greece, and learn about Greek heritage from the Hellenic Museum Director at the upcoming October 27 din-ner at the popular Greek Islands restaurant at 20 S. Halsted St., Chicago.

With 250 members, Chicago Gourmets is one of the most unique food and wine groups in town. In fact, says founder Don Newcomb, “We are one of the most active food and wine societies in the country.” And Newcomb should know. He and co-president Sharon Meyers send out between 50 and 60 emails just to plan one event, with an incredible average of 60 to 70 Chicago Gourmets events each year.

Currently celebrating their 18th anniversary, members of Chicago Gourmets have enjoyed over 1,000 events over the years, a chance to experience Chicago’s hottest new restaurants and widely var-ied cuisine, as well as keep up with the very latest food and wine trends. Co-president Sharon Mey-ers, of Meyers Communications, defines Chicago Gourmets as “a not-for-profit food and wine social club, supporting the food and beverage industry through our unique events.” But it’s much more. Meyers adds, “It can mean anything from making our own truffles in a chocolatier’s kitchen while sipping port, to dining on five courses at a caviar dinner with a caviar maker, to an advance preview signing of chef/author Sandy D’Amato’s new book, Good Stock at chef/owner Carrie Nahabedian’s Naha.” For more information on how to become a member, visit chicagourmets.com.

Non-GMO Global BoostProducts made without ingredients composed of

genetically modified organisms accounted for $550 billion out of $5 trillion in global food and bever-age sales last year, according to Packaged Facts. U.S. non-GMO sales hit $200 billion, and global sales are on track to hit $1 trillion by 2019, the report said.

– Adapted from MediaPost Communications

VITANI Aluminum Bottled Spirits Complement Your Favorite Dishes

For years, cocktail-lov-ers have longed for a pre-pared libation that is not only made with top shelf spirits and crafted with technique, but also the has alcohol content of a drink made by a profes-sional bartender. The re-cently launched VITANI provides that impecca-ble, professional-quality cocktail, wherever and whenever with an entic-ing line of ready-to-drink martinis—in five deli-cious flavors—perfect for pairing with your fa-vorite summer dishes.

Packaged in sleek, en-vironmentally friendly and easy to transport alu-minum bottles, VITANI is perfect for any situa-tion. Plus, the customized packaging chills five times faster than glass and stays cold longer as well. Wheth-er bringing to a party, en-joying at one’s own home, accompanying a BYOB meal and more, VITANI is the ideal choice. The in-ventive cocktails are made with premium spirits and are sold in 200ml single-serve bottles. 750ml full-size bottles to share are coming soon. VITANI is sold at select grocery and beverage stores through-out the Chicagoland area including select Mariano’s locations, Sunset Foods locations, Uncork It, Gal-leria Liquors, Milk and More, 1,000 Liquors, and Moreno’s Liquors.

– Adapted from DrinkVitani.com

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{Food Forum 2015.}

Presented by Plante Moran, BMO Harris, and

Nixon Peabody, this annual half-day event

brings together more than 100 food and

beverage industry executives to learn about

industry trends and network with peers.

Join us for a keynote presentation from

Joe Pawlak of Technomic and CEO panel

discussions on risk management and growth.

EVENT DETAILSThursday, November 12 | 2-6 p.m. University Club of Chicago

Cocktails and hors d’oeuvres to follow

Registration is required:

foodforum.plantemoran.com

This event is offered exclusively for executives

of food and beverage manufacturers,

processors, distributors, packagers, and

retail/food service organizations.

We reserve the right to refuse registration to

any individual.

Serving the New Food Consumer: Risks and Rewards

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iBAM! Brings Famous Irish Chefs to Chicago

All are welcome to iBAMChica-go2015, October 10-11 at the Irish American Heritage Center, 4626 N. Knox Ave., as they host the world fa-mous chef, Darina

Allen, and Northern Ireland’s, Emmett McCourt.

Darina will speak about her Ballyma-loe Cooking School, and will be on hand over the weekend to sign her books. On Friday, October 9th Darina will receive the iBAM! Culinary Award for her outstanding contributions to Irish cuisine.

Chef Emmett McCourt arrives from Derry, North-ern Ireland, and will be doing two cooking demon-strations on Saturday, and Sunday October 10-11 in the beautiful Erin Room at the Heritage Center. His book, Feast or Famine, won The Best Culinary Trav-el Cookbook in the World at the Gourmand World awards re-cently in China!

For informa-tion go to www.i b a m c h i c a g o .com or call Cliff at 847-872-0700.

Versatility of 3D Printed Food

For decades, 3D print-ing in the culinary indus-try has been confined to the dessert course. Now, advances in the technol-ogy are creating more op-portunities for 3D-print-ed food in fine dining. Michelin-starred Chef Mateo Blanch showed off a five-course meal made with the help of 3D print-ers at the 3D Printshow 2015. – Adapted from Forbes

CLASSIFIEDS WORK!To sell, call:

847-699-3300

Wipe Your Data Before Dumping Your Device

Android OS: Factory reset is one of the most common ways to delete data from de-vices. But if you plan to sell or discard it, factory reset is just not enough. You have to first encrypt the data before running the com-mand. Just tap on settings, security and se-lect encrypt phone. Add a complex password that is hard to crack and then press on factory reset. It is a tedious process and can take a couple of hours. Once the hard drive is en-crypted, all the data will be scrambled and, effectively, useless.

iOS: iPhones and iPads are far more secure than the rest. They come with full disk en-cryption supported at the hardware level by Apple. The company claims to have designed the iOS with security as its core. A simple erase all content and settings will do the job. The iPhone will ask you to key in your Apple account password before the device is wiped clean. If anyone tries to access the informa-

tion, he or she will have to first create a new account and that will not allow them access to the previous data.

Windows devices, hard disks and pen drives: Even Microsoft acknowledges that reformatting a disk or reinstalling the operat-ing system does not translate into wiping a device clean of the data. The company rec-ommends Active@ KillDisk and Softpedia DP Wiper. Both tools are free. Killdisk is a hard disk drive sanitising tool that destroys all data and also cleans up the drive’s boot sector. RoadKill’s Disk Wipe is another software that securely erases the contents of a disk. It can either replace it with random data or leave the drive completely blank. While running the software, you can select the number of passes that should be performed as it ensures data is totally unrecoverable. This programme works well on hard drives as well as flash drives. Eraser is a software that removes residues from the deleted files, overwrites the wiped disk several times with selected patterns. Both can be used if you want your disk to be wiped

clean. Darik’s Boot and Nuke also do a good job. You can also seek professional help.

SSD: The software won’t be any good for cleaning an solidstate drive (SSD). The sim-plest way is to search for the SSD manufactur-ers drive-wide secure erase. You can download the specific programme. You can then use it to wipe the solidstate drive. The other option is to encrypt the SSD using VeraCrypt. There’s also a third option. Third party software, such as Parted Magic, come at a nominal price and can erase the disk. It works well on Mac OS as well.

Mac: On a Mac, you can use the built-in FileVault utility to encrypt the SSD. It is sim-ple to use and does not require any passphrase or additional software. After a security wipe using third-party apps and software, you can also load the device with data such as mov-ies and wipe it all over again. This data will be overwritten on the emptied space that will further eliminate the chances of retrieving data. If you overwrite the data several times, it reduces the chances of recovering data.

Beware The Free Flashdrive

Most tradeshows are replete with little free-bies from stress balls to removable date storage devices, but did you ever consider spyware and vi-ruses invading your com-puter from those free drives? Yes. Anything that is connected to your computer that is writable, including a thumb drive, can be infected with a vi-rus or malware, and it is capable of spreading to alternative drives. Ven-dors can track its use on your devices, too, so use caution taking candy from strangers.

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Most businesses could benefit from a little more insight into the complex worlds of marketing and advertising

Any businesses deter-mined to succeed need to promote their busi-ness in order to accom-plish sales and brand awareness as well as product and industry recognition. It should be a business owner’s and or manager’s re-sponsibility to establish a mission statement and business plan in order to accomplish the goals and objectives of the company. Without sim-ple tools and direction, it would be like driving a car without gauges; the own-er takes a serious risk of running out of gas or get-ting lost on the way to the final destination.

Now you’re probably wondering what this has to do with marketing and advertising. Before going into a strategic marketing or advertising program, you have to determine re-alistic goals. You might think that sales are go-ing to increase, or better yet, you’re going to build an important and critical part of business, which is good will. Rifles shoot directly at targets just as Food Industry News goes directly to your target markets.

It’s important to reach your specific audience and not just have a ran-dom approach to adver-tising or marketing. Most businesses measure re-sults of marketing and advertising by the rate of return spent on market-ing with the internet, mail-

ings, social media, print, radio, television and oth-er forms of reaching the target market. This is all fine and dandy, but not understanding the good will is a huge mistake.

Good will is also an ex-tremely important part of a business. It adds im-mense value when you want to merge or sell your business. I have chosen to utilize my time in help-ing out businesses and to approach the Food Indus-try News in order to help facilitate those efforts.

Knowing your market and how to gain market share is critical for both growth and success in any business. Attrition rates are a killer because the cost of replacing lost business is time-consuming and costly. I firmly feel that the Food Industry News –which I lend my name to– has in-tegrity, 33 plus years of knowledge and expertise to help guide business in the food industry cat-egory to accomplish the above mentioned goals.

–Robert Zimmerman

Your business is your vision; Staff it carefully with those who want to stop being just a “me” and work toward success as “we.”

Chef Alain Roby Expands His All Chocolate Kitchen

In honor of National Milk Chocolate Day we are thrilled to share that Chicago’s chocolate guru, Chef Alain Roby, has broken ground to expand his space and unveil his most creative chocolate masterpiece yet! The Guinness World Record-holding master pastry chef has an-nounced that his shop, Geneva’s All Chocolate Kitchen, will be taking on its third expansion in the last three years, a true testament to how popular and well-regarded the dessert café is.

An additional 1,500 square feet of space will be added to the shop, to open in mid-Sep-tember, which will house his new collection of savory small plates and wines. The space will also display Chef Roby’s newest larger than life chocolate art pursuit. The 21 foot tall choco-late rig, pumping 300 pounds of white choco-late consistently, will be on display in the ex-panded area, joining his collection at the shop of a 1,200 lb., 23 foot tall chocolate enchanted tree; 948 lb. white chocolate God of Love, Eros, created for the Food Network this year; 650 lb, life-sized chocolate Chicago Blackhawks hockey player, and more! A.C.K. has more than 8,500 pounds of chocolate on site, over 200 different rotating desserts, more than 50 different kinds of truffles and over 75 gelato flavors.

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Tips to Prepare Your Car for WinterHarsh winter weather can be

tough on vehicles, and the last thing any driver needs is to break down. Ensuring your vehicle is winter-ready now is a sensible ap-proach to avoid the inconvenience of being stranded out in the cold.

� e experts at the Car Care Council recommend the following steps to winterize your vehicle:

* For good visibility, make sure that exterior and interior lights work and headlights are properly aimed. Also check to see that heat-ers, defrosters, lights and wipers work properly. Consider winter wiper blades and use cold weather washer � uid.

* Very cold temperatures reduce a vehicle’s battery power so it’s im-portant to keep the connections clean, tight and corrosion-free. Batteries don’t always give warning signs before they fail completely, so if your vehicle’s battery is more

than three years old, it’s wise to re-place it.

* Have the brakes inspected and check the tire tread depth and tire pressure. If snow and ice are a problem in your area, consider special tires designed to grip slick roads. During winter, tire pressure should be checked weekly.

* Winter magni� es existing problems such as pings, hard starts, sluggish performance or rough idling, so have the problems � xed before the temperatures drop.

* Clean, � ush and put new an-tifreeze in the cooling system as needed and have the exhaust sys-tem checked for carbon monoxide leaks, which can be especially dan-gerous during cold weather driving when windows are closed.

* Be diligent about changing the oil and � lter at recommended intervals. Consider changing to “winter weight” oil if you live in

a cold climate. Check the fuel, air and transmission � lters at the same time.

* Keep the gas tank at least half full at all times to decrease the chances of moisture forming in the gas lines and possibly freezing.

* Check the tire pressure of the spare in the trunk and stock an emergency kit with an ice scraper and snowbrush, jumper cables, � ashlight, blanket, extra clothes, bottled water, dry food snacks and medication.

* Store important telephone numbers in your cell phone or glove box in case of a breakdown or travel emergency. Also keep a car care resource, such as the Car Care Council’s 80-page Car Care Guide, in the glove box as a handy reference tool. For a copy of the Car Care Guide or for more information on vehicle care, maintenance and

repair, visit carcare.org. – Family Features

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Ms. XOctober 2015Big MiKES gYROS 7859 S. State ChiCAgO, iL 773-783-4750. They have everything; wings, pizza, sandwiches and burgers. But the best thing is the gyros. Selections include chicken gyros, gyro puff, cheesy gyros with cheddar or my pick- the lemon gyros. They dip the gyros meat in lemon juice and it is so good. Check them out for some good food at reasonable prices.

CRAZY POUR 105 E. north Ave. ViLLA PARK, iL 630-758-0099. This upscale sports bar has 160 TV screens to view your favorite sports event and they also have a video gaming room and OTB. They have a huge selection of craft beers, great appetizers along with a full selection of burgers, wraps and sandwiches. They have a private banquet room too, so if you’re looking for a space to host a party check them out.

FOLSOn’S BAKERY 319 First Ave. ROCK FALLS, iL 815-622-7870. A family tradition since 1942. This is a full service bakery offering donuts, coffee cake, fresh baked bread, cakes and cookies. I was at a party and someone had picked up some cookies from here. The specialty cookies are decorated so cute and the shortbread cookies are divine. They also have a second location in Dixon, Illinois.

gOLDEn nUggEt 1725 W. Lawrence ChiCAgO, iL 773-769-6700. Breakfast is the specialty of the house. Their French toast and pancakes are amazing. They have a special Monday –Friday where you can get eggs, French toast or pancakes, sausage or bacon and hash browns. The price can’t be beat and they have excellent coffee. Lunch and dinner menu is available and they are open 24 hours.

MR. hABAnERO 299 S. Bolingbrook Dr. BOLLingBROOK, iL 630-378-3792. It’s the perfect place to pick up some authentic Mexican cuisine. The nachos are really good and so are the steak tacos. They have a few choices of salsa for you to try; it all depends on what heat level you can handle. I went for the red salsa which was in- between, not super-hot. They also serve breakfast.

OnCE UPOn A BAgEL 1888 First St. highLAnD PARK, iL 847-433-1411. This is a bagel bakery, deli and restaurant. They have all the deli staples; bagels, homemade soups, potato pancakes, chopped liver, cold salads which include tuna, potato, egg, whitefish and two kinds of Cole slaw. They have lox, whitefish and creamed herring. And they have the best sandwich selection including, pastrami, corned beef and salami. Hungry yet?

SChMEiSSER’S SAUSAgE 7649 Milwaukee Ave.niLES, iL 847-967-8995. This is a sausage and meat shop and they offer a few grocery items and salads. They have an extensive selection of homemade sausage, smoked sausages and they offer a nice selection of prime beef including burgers, roasts and steaks. Everything in the case looked so appetizing. I got some roast beef and corned beef lunchmeat there too. It was fantastic!

tOnY & MiLLiE’S itALiAn iCE BAR 6709 n. Olmstead Ave. ChiCAgO, iL 847-527-9009. It’s a small place where you can pick up a refreshing treat. They serve all different flavors of Italian ice. There are 12 flavors to choose from. I tried two kinds; the lemon and cherry. Both of them were so good. They are open daily from 11am until midnight.

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NAME: Luis Quiroz

RESTAURANT: Gene & Georgetti Rosemont

PHONE: 847-563-3300

ADDRESS: 9421 W. Higgins Road, Rosemont, IL 60018

BIRTHPLACE: Mexico City

CURRENT POSITION: Executive Chef

FIRST FOODSERVICE JOB: My first job in foodservice was dishwashing at an Italian restaurant in Glenview, IL.

FAVORITE FOOD: I love ethnic foods, anything that is made using simple ingredients, but is amazingly memorable.

MEMORABLE CUSTOMERS: Dr. Hurds, who was such a great customer, came to the restaurant twice a day and would never complain about anything.

WORST PART OF JOB: The worst part of the job would have to be the hours.

MOST HUMOROUS KITCHEN MISHAP: I was making a dessert once and instead of using 150 grams of egg yolks, I used 1,500 grams of yolks..but the result couldn’t be better! To this day, it is still one of my favorite recipes.

FAVORITE FOOD TO PREPARE: I love to prepare seafood dishes, especially dishes from the Mediterranean region. I love the use of the wide array of ingredients and condiments.

PART OF JOB THAT GIVES MOST PLEASURE: The satisfaction starts at the beginning, from the start point of a dish to the finishing product, and seeing that you or I have accomplished my mission. At the end of the day, it is the satisfaction of the guests and the comments my food inspires.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I wonder sometimes! I think I would have loved to be an anthropologist. Why? Because I wonder about our past and present and the complexity of our different cultures.

BEST ADVICE RECEIVED: I have never been a person that expects anything for free. So, I work hard. Somebody once told me “You get what you put in,” and I think that is so true!

FAVORITE VACATION SPOT: I like to go back home and see my family anytime I can.

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I enjoy the different aspects of the industry, like the trends and statistics.

Staffing Struggle for KitchensRestaurants in Chicago and other hot markets are

scrambling to find qualified cooks as more eateries open, cooks take positions outside of restaurants and many are moving from big cities to smaller towns. The number of cook positions at U.S. restau-rants is on track to grow by 175,000 in the next 10 years, according to NRA data. – Adapted from The Chicago Tribune

If you stick around long enough, you’ll see everything! — Bill Reuhl

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page 14 of issue.The Middleby Corporation Named to Fortune Magazine’s 2015 Fastest Growing Companies List

The Middleby Corporation has been recognized as a 2015 Fortune Magazine Fastest Growing Com-pany. Middleby ranked No. 85 overall and was the third-best performing industrial company on the list. This is the second year in a row Middleby has been on the Fortune list.

“We are honored to be once again included in this prestigious listing,” said Selim Bassoul, Chairman and CEO of The Middleby Corporation. “We could only achieve this recognition because of all of the hard work and dedication of our employees world-wide and our loyal customers.”

Middleby first appeared on the Fortune list in 2004 and repeated the honor in 2005 and 2014. Middleby also ranked on the Forbes Best Small Companies list from 2004-2012.

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Your Opinion Counts!

Visit our website to take a quick industry survey.

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Chicago Chefs Hall of Fame 2015 Honorees� e Chicago Culinary Museum and Chefs Hall of Fame announced

their tenth annual event featuring the induction of Chef Tony Mantuano for Chef of the Year, Chef Judy Contino for Pastry Chef of the Year, Chef J. Joho for Legendary Chef, Georges “Kiki” Cuisance as Industry Legend, and Steve Lombardo and Hugo Ralli both as Industry Leaders into the Chefs Hall of Fame for 2015.

� ese six culinary innovators will be formally inducted at an event open to the public which will serve as a gala fundraiser for the Chicago Culinary Museum. � e Honorary Event Chair is Phil Stefani who was inducted into the Chefs Hall of Fame as an Industry Leader in 2014. � e 2015 Chefs Hall of Fame event will take place at Crystal Gardens in Navy Pier located at 700 E. Grand in Chicago from 5:00pm to 9:30pm on � ursday, October 15, 2015.

Tickets are now on sale for $80 per person in advance or $125 at the door, if available. Tickets may be purchased at www.brownpapertickets.com keywords: Chefs Hall of Fame.

Previous inductees into the Chefs Hall of Fame include the late Chef Charlie Trotter in 2006, Chef Jimmy Bannos in 2007, Chef Rick Bayless in 2008, Chef Carrie Nahabedian in 2009, Chef Art Smith in 2010, Chef Priscilla Satko� in 2011, Chef Graham Elliot in 2012 with Chef Jacquy Pfei� er, in 2013 Chef Paul Kahan, Chef Alain Roby, Richard Melman, Chef Hans Aeschbacher, the late Chef Jean Banchet, and the late Chef Louis Szathmary, and in 2014, Chef Stephanie Izard, Chef Gale Gand, Chef Michael Kornick, Phil Stefani, and Larry Levy.

About the 2015 Chefs Hall of Fame inductees:Chef of the Year: Chef Tony Mantuano is a James Beard Award

winner who has been on the ground � oor of de� ning true Italian cuisine in the United States. In addition to his role as chef-partner at Spiaggia, Mantuano is the chef-partner at River Roast, situated on the Chicago River, Bar Toma, an Italian neighborhood pizzeria and bar, Terzo Piano, a Mediterranean-inspired restaurant at � e Modern Wing of the Art Institute of Chicago, and he is the owner of Mangia Trattoria, a classic Italian restaurant in his hometown of Kenosha, Wisconsin.

Pastry Chef of the Year: Chef Judy Contino took her � rst cooking position in 1983 as an assistant pastry chef at Ambria. She then moved on to become the pastry chef at Printer’s Row, only to return to Ambria in 1986 as the head pastry chef and become part of the team who garnered Ambria a coveted four star rating. Contino opened Bittersweet Pastry Shop and Café which specializes in the exquisite modeling of the Baker’s Art and has now been open over 20 years.

Legendary Chef: Chef J. Joho began his formal training as a 13-year-old apprentice for Paul Haeberlin of the acclaimed L’Auberge de L’Ill in Alsace, France and continued in kitchens in France, Italy and Switzerland. By the age of 23, Joho was the sous chef at a Michelin three-star restaurant where he commanded a 35 person sta� . It was while he was studying at the Hotel Restaurant School in Strasbourg Joho immersed himself in the hotel and restaurant business, as well as the arts of pastry, cheese and wine. His rise to international success began on the 40th � oor of the Chicago Stock Exchange with what is now one of the world’s premier dining rooms, Everest, and most recently with Paris Club in River North.

Industry Legend: Georges “Kiki” Cuisance came to Chicago 50 years ago and began his restaurant career at Maxim’s in the Gold Coast as a wine sommelier. Cuisance opened the legendary LeBordeaux on Madison Street in the loop in 1969. He opened Kiki’s Bistro in 1990, and with 25 years at 900 N. Franklin, he has established a reputation as the “Renaissance” man of River North.

Industry Leaders: Steve Lombardo and Hugo Ralli are savvy entrepreneurs and experienced restaurateurs. Since 1969 Lombardo has founded and operated such successful businesses as BBC Bar & Disco, Hot Spurs Restaurant, and Sweetwater Café in Chicago, as well as Jubilation Bar & Restaurant in Las Vegas. Since 1964, Ralli has worked in corporate food and beverage management, internationally. In 1989 the two opened the doors to Gibsons Bar & Steakhouse on the iconic Rush Street in the space which use to house Mister Kelly’s, followed by Hugo’s Frog Bar & Fish House in 1997. Today, Gibsons Restaurant Group includes four restaurant concepts: Gibsons, Hugo’s, LUXBAR, and Quartino, with eight total locations in Chicago and its surrounding suburbs.

Pretzilla Goes Beyond Traditional Pretzel Bun

Miller Baking’s Pretzilla is a revolutionary take on soft pretzel buns. Their light and airy texture is crafted with proprietary artisan tech-niques. There is a signature touch of sweetness designed to boost traditional pretzel fl avor. Pretzilla’s fl avor profi le and texture has been devel-oped to complement protein pairings. This on-trend prod-uct line is proven to transform menu mainstays into edgy and upscale eats. As their slogan says, “It’s not just a pretzel bun, it’s Pretzilla!” See their ad on page 7 of this issue.

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Chef Profi leNAME: Alberto Mendez

RESTAURANT: Revolución Mexican Steakhouse

PHONE: 773-661-9893

ADDRESS: 3443 N. Broadway St, Chicago, IL 60657

BIRTHPLACE: Santa Ines Ahuatempan, Puebla/Mexico

CURRENT POSITION: Executive Chef / Partner

FIRST FOODSERVICE JOB: Dishwasher/line prep at China Grill

FAVORITE FOOD: Smoked meats, sushi, tacos, my co-workersʼ home-made meals, and my motherʼs cooking.

AWARDS/HONORS: The recognition I receive from customers and local residents is good enough for now.

MEMORABLE CUSTOMERS: Chef Paul Bocuse, Robert De Niro, John F. Kennedy Jr. and his wife Carolyn Bessette-Kennedy.

WORST PART OF JOB: Power outages, POS malfunctions and physi-cal kitchen accidents.

MOST HUMOROUS KITCHEN MISHAP: Filming spontaneous kitchen pranks with live lobsters.

FAVORITE FOOD TO PREPARE: Cooking old forgotten family recipes.

PART OF JOB THAT GIVES MOST PLEASURE: Having a shift with no mistakes and/or issues.

IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: I would be an archeologist because thereʼs always a chance to discover a new page of history.

BEST ADVICE RECEIVED: “Make it nice or make it twice” - Chef Greg Waters

FAVORITE VACATION SPOT: My hometown.

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Reading the latest upcoming projects in the ever growing industry.

Joey’s Brand Italian Style Meatballs Launch with Several Varieties

Authentic Brands recently launched the Joey’s Brand of Authentic Italian Style Meatballs for foodser-vice. The meatballs are fully cooked and fresh frozen for ease of preparation and reduced waste. Ac-cording to company executives, these meatballs have a distinctive taste, and are made with lean beef and pork, ricotta cheese, Pecorino Romano cheese and spices. Five meatball sizes are available, from .5oz to 3oz each. For a free sample presentation, contact your Greco and Sons sales representative or Authentic Brands. See their ad on page 17 of this issue.

Risks of Raising Minimum Wage

Raising the minimum wage to $15 an hour may bring immediate ben-efits, but the significant drawbacks of more than doubling the wage will play out over time, writes Robert Samuelson. “Some companies would become unprofitable and shrink or close. Others would automate. Some start-ups would be scrapped. How many jobs would be lost is guesswork,” he writes.

– Adapted from The Washington Post

Every child is an artist. The

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Fast CasualThe number of independent U.S. eateries fell 3%

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Taste Talks All-Star BBQThe Taste Talks *All-Star BBQ* returns featuring over twenty

top chefs from across the country and around the world. On Octo-ber 4th, food enthusiasts will fl ock to Palmer Square for a full day of culinary indulgence featuring original BBQ creations from some of the best chefs around! For more info, visit www.taste-talks.com.

Cold Coffee Gets Flavorful Boost Cold brew coffee is one of the most popular bever-

ages of late, and coffee shops in the Los Angeles area are putting a new twist on cold coffee drinks by giving them a global flair. The iced Spanish latte at Menotti’s Cof-fee Stop combines coffee with organic sweetened con-densed milk and cinnamon for a sweet, spicy treat, and the Bangkok iced coffee from Chimney Coffee uses car-damom to add complexity to a mixture of coffee, evapo-rated milk and condensed milk. – Adapted from the Los Angeles Times

Kitchen Tips From the Pros

For cleaner counters, place all ingredients on an empty baking tray prior to starting the steps of your recipe. This will help you catch spills and avoid wast-ing time hunting for an item as you cook.

Break a glass? If a tum-bler tumbles, pick up the shards with a slice of white bread – even tiny slivers will cling to it.

To protect a cookbook or recipe card from splat-ters and stains, place it un-der a glass pot lid.

To prevent an olive oil bottle from becoming greasy, secure a folded pa-per towel around its neck with a rubber band; the towel will absorb any drips.

Clean while you cook. While things simmer on the stove, start washing some of the dishes so you don’t have to do them later.

Thaw meat in the fridge, not the microwave. Frozen cuts of meat are tricky to defrost in a microwave: Thinner edges start cook-ing while the thicker mid-dle remains frozen. The safest way to thaw meat is to defrost it overnight in your refrigerator.

Don’t nuke plastic con-tainers. In a study published in Environmental Health Per-spectives, 95% of 450 plas-tic products (such as baby bottles, zipper-top bags, and containers) tested released plasticizers after they were microwaved. Even products labelled “BPA-free” released some compounds that may contaminate food in direct contact with the container. To reduce your exposure, look for containers labelled “microwave safe”, or decant your dinner into a glass or ceramic dish before warm-ing it up. –Excerpted From Readers Digest

chain restaurants rose 1%. Fast-casual chains saw the biggest jump, with the number of units increasing 7%. Indepen-dents account for about 54% of all eateries, but traffic has dipped 2% over the past five years and mom-and-pop out-fits have fewer resourc-es to see them through slumps, said NPD’s Greg Starzynski. – Adapted from CNBC

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Kendall College Wins 2015 ACF National Culinary Knowledge Bowl

A team of five students enrolled in the Kendall College School of Culinary Arts’ associate and bac-calaureate programs beat three other teams to win the 2015 National Baron H. Galand Culinary Knowl-edge Bowl at the American Culinary Federation’s (ACF) National Convention & Show at the Orlando (Fla.) World Center Marriott.

Their success reclaims the title and is the third win for a Kendall College team in the last six years of this national competition. Earlier this year in In-dianapolis, the Kendall team swept the annual re-gional competition for a sixth consecutive year to qualify for the national final.

The Kendall College team, consisting of Alex Gabrielson (captain; Pella, Iowa), Michael Lanze-rotte (Bloom-ington, Ill.), Emily Mankus (Lincolnshire, Ill.), Nelia Salvi (Madison, Wis.) and Alex Sza-bo (Prescott, Ariz.), compet-ed against stu-dent teams from professional foodservice-training programs at schools in Riverhead, N.Y., Savannah, Ga., and Kirkland, Wash., representing the ACF’s Northeast, Southeast and Western Regions, respec-tively. Culinary student Mike Kubiesa (Elmhurst, Ill.) served as a second alternate on Kendall’s team.

Willard Bishop Delivers CPG Industry’s First Comprehensive Study of Online Grocery Shopping

Willard Bishop re-leased its 2015 eCom-merce SuperStudy, highlighting opportu-nities in online grocery shopping. Key insights include a list of top tier CPG manufactur-ers that are winning the fair-share-battle for food and non-food sales within the digital marketplace. Paul Weit-zel, managing partner at Willard Bishop, said “Overall, center store food and non-food cat-egories are doing very well online; however, the different fulfill-ment models cause cat-egory performance to vary significantly.”

The eCommerce Su-perStudy, which bench-marks category per-formance and ranks manufacturers’ per-formance across four leading click and mor-tar retailers, provides actionable insights into the value of eCom-merce programs, par-ticularly in the areas of financial metrics, cat-egory performances, and shopper behaviors.

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Make Your Way Out of a Creative Slump

Sometimes the ideas don’t flow. This can be frustrating, especially if you’re used to coming up with a constant stream of options and in-novations. When you feel like you’re just slam-ming your head against a brick wall, break through with some of these possibilities:

l Change your routine. Shake up your day by taking on tasks in a different order or switching things around in your workplace. Delegate jobs you always do yourself and take on projects that you usually hand off, for example. Or start your day with long-term planning and end it by check-ing your email if you typically do the opposite.

l Get out of the workplace. Instead of hun-kering down and obsessing over the problem you’re trying to solve, take a break and chat with a co-worker, go to the movies, or visit an art museum. Let your mind relax and roam in-stead of fencing it in.

l Work out. Do something physical to get the blood flowing through your body and your brain. Hit the gym, lift some weights, go swimming, or just take a long brisk walk. You’ll relax your body while letting your mind wander. If you go out-side, pay attention to your surroundings instead of thinking about the work you’re not doing. You may find a fresh idea right in front of you.

l Talk to other people. You don’t have to come up with every idea on your own. Tap into co-workers’ expertise; talk to experts; go to an association meeting and discuss ideas with the people you meet there. Don’t ask them to solve your problems, just describe the situa-tion you’re thinking about and listen with an open mind to what they have to say.

20th Anniversary summertime Cocktails at Twisted spoke

The Year of the Spoke continues to rage on as Twisted Spoke, 501 N. Ogden, celebrates its 20th anniversary year with The Summer of Love cocktail program, plus a revamped food menu. In an effort to show customers love, a brand new summer-time cocktail menu has kicked off along with a new weekly cocktail special, enticing guests to pair menu items

with refreshingly unique summer beverages at this longtime West Town fa-vorite.

Incorporating favorite whiskeys, aromatic spirits, herbs, shrubs and more, the new summer cocktail list is vibrant, cool and full of attitude. Exotic new libations include: Stoned Flower, Whiskey Sour, Mint Julep, Old Fashioned, Orange ya Glad Girl, Sum-mer’s Wisp and Tease.Weekly cocktail specials include: Kentucky Capri-ana, Colorado High, Clear Haze and Mountain Mule.

Twisted Spoke’s 2015 food menu offers din-ers familiar fare like The Fatboy burger and Boss Hog Sandwich, but also honors its 20th year with new, mouthwatering op-tions. With new grub like the Ceviche, BBQ Nachos, Chili Dogs and the Shrimp BLT – plus the Skinny Fat-ty and No Meat Fatty – no flavor is left untapped.

Known for having the city’s first rooftop, the restaurant is open from 11 a.m. to 2 a.m. Monday through Friday; Saturday 9 a.m. to 3 a.m. and Sun-day 9 a.m. to 2 a.m.

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Common Sense Guide to Making Smarter Financial Decisions

Is it time to spend, save or splurge? Here are the six most basic questions to ask yourself each time you open your wallet.

CAN I AFFORD IT? If you have to borrow money to make the purchase, then you probably can’t afford it. Another strategy involves calculating how many hours, days or weeks at work it’ll cost to pay it off.

IS THIS A NEED, OR A WANT? Before making the pur-chase, create a mental list to see how much use you’ll get out of it and whether this is a need or simply a want.

ARE THERE HIDDEN OR ONGOING COSTS? Often the spending doesn’t end with the initial purchase. For example, buying a car involves extra costs such as regis-tration, maintenance and repairs. Be aware of how these will add to the total cost.

WILL THIS PURCHASE APPRECIATE/DEPRECIATE? New gadgets often depreciate, so sometimes it’s better to wait before grabbing the latest model.

IS IT GOOD VALUE? While the cheapest option is tempting, it doesn’t always pay off. For example, if you spend less on a dishwasher or washing machine, you may end up paying more in regular repairs.

WILL IT PAY ITSELF OFF? An investment property can create a rental income, which can help to pay off a loan. Consider the big picture when making decisions – sometimes you need to spend money to make money.

DID WE RESEARCH THIS CAREFULLY? Even the best value may be a wrong decision in the wrong con-text: Consider the day we purchased a juicer for bet-ter health, but neglected to consider the dramatically adverse increase in sugars and calories we’d ingest that were counter-productive to our medical needs. A great product, but on our part, not well researched.

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Chef Profi leNAME: Eduardo HermenegildoRESTAURANT: El Mariachi Tequila Bar & GrillPHONE: 773-549-2932ADDRESS: 3906 N. Broadway St., Chicago, IL 60613 BIRTHPLACE: Mexico CityCURRENT POSITION: Executive ChefFIRST FOODSERVICE JOB: Kitchen Manager; Rain Forest CafeFAVORITE FOOD: Mexican/FrenchMEMORABLE CUSTOMERS: In 2003, when I worked at Smith & Wollensky and I had the opportunity to meet & cook for all of the the Los Angeles Lakers team.WORST PART OF JOB: When I had to clean and dice eight sacks of onions.MOST HUMOROUS KITCHEN MISHAP: When I was cooking a steak during training and it caught on fi re! My co-work-ers were dying from laughter.FAVORITE FOOD TO PREPARE: When I cook traditional Mexican dishes and give them an elegant twist.PART OF JOB THAT GIVES MOST PLEASURE: The part of my job that gives me the most pleasure is when I have the luxury of preparing my weekly specials to expose my culinary talent to our guests.IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: I would be an airplane pilot. Since I was a child, I always enjoyed watching airplanes fl y by.BEST ADVICE RECEIVED: My father always told me to do what makes me happy! He said to always choose a profession that I enjoy and added that itʼs important to convey this message to newer generations so they choose their profession wisely.FAVORITE VACATION SPOT: The old continent (Europe)WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Keeping myself up to date with new trends that are going on in the food industry so I can stay current on all aspects of the culinary fi eld.

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only ones to eat brains. Readers Digest reports on an East Turkestan restaurant in Shanghai where the signature dish was “Cold Raw Sheep’s Brain.” The au-thor strongly advised the restaurant man-ager to present his menu only in French, so his top dish would become Froid Brut Cerveau de Mouton. Some things are bet-ter in French, but in America, we prefer our French as fries, along with a ham-burger.

Walk Off Sugar CravingExercise may be a valid strategy for managing food

cravings. In a study at the University of Innsbruck in Austria, about 50 overweight participants walked for 15 minutes on a treadmill one day and remained sedentary another day. In both cases, they were giv-en a test designed to trigger stress and were asked to unwrap a sweet but not eat it. After walking, par-ticipants reported fewer cravings during the test and while holding the sweet than when they didn’t walk.

–Excerpted From Readers Digest

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aRoUNd CHICaGo With Valerie MillerCoNNIE’S PIZZa

Connie’s Pizza is partnering up with local Chicago Chefs for a de-licious and charitable guest chef pizza series. Each chef will bring their unique culinary background into Connie’s kitchen where they will create a signature pizza alongside owner, Mike Stolfe. The Guest Chef Pizza will be fea-tured at the restaurant for an entire month and a portion of the proceeds will be donated to the Chefs’ charity of choice.

They kicked off the event in September with Chef Ryan McCas-key (Acadia) Charity – The Cystic Fibrosis

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Upcoming Guest Chefs:October – Chef Lee Ann

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Connie’s Pizza newest loca-tion opened in 2013 at 1030 N. State in Chicago in the Gold Coast. The restaurant can accommodate up to 400 people with a very spacious dining room and large bar area. They can host personal or corporate parties of 120 people in their private party room, and they offer full service catering.

The restaurant features authentic wood fired piz-za cooked to perfection, as well as classic Chicago style deep-dish pizza. They boast delicious Ital-ian southern comfort food that comes from fam-ily recipes handed down through generations.

NFL GAME DAY SPECIALS – Chicagoans can catch all the 2015 NFL action with food and drink specials at Connie’s Pizza at the Gold Coast location and the Archer Ave. location. Fans can also book the private viewing room complete with a 9-foot high-defi-nition projector screen (Gold Coast location). The restaurant also features NFL Sunday ticket and NFL Redzone so fans can catch other games.

Connie’s Pizza was started by Mike Stolfe’s grandfather and fa-ther. Back in 1963, Jim Stolfe’s Oldsmobile Starfire was exchanged

for a small storefront pizze-ria on 26th Street on Chica-go’s South Side, becoming the original home of Con-nie’s Pizza. Today their flag-ship store is at 2373 S. Ar-cher in Chicago. More than 52 years later, the Stolfe family restaurants have be-come iconic for visitors to

Chicago. The dedication to its longstanding family roots has en-sured that Connie’s Pizza will be a name Chicago will remember forever. Connie’s Pizza has four locations and their pizza can be shipped anywhere. For more info log on to conniespizza.com.

7 Power Generator Safety tips to Face the Unexpected

When weather or other un-foreseen circumstances cause a power outage, a portable gen-erator may be the perfect solu-tion. Although there are many benefits to using a generator as a temporary power source, some may be unaware of the dangers.

Many businesses and home-owners opt for portable genera-tors when temporary or remote electric power is not readily available. They provide flexibil-ity, convenience and the ability to power lights and comfort de-vices, such as fans or space heat-ers, when the power goes out.

The Portable Generator Man-ufacturers’ Association (PGMA) recommends you take time to become familiar with your gen-erator and all of its safety op-eration instructions, as well as warnings about potential haz-ards. Keep the operator’s manual in a safe place so you can refer to it easily, and always keep these safety tips in mind:

1. Read and follow the opera-tor’s manual before starting the generator.

2. Never run a portable gen-erator indoors or in partially-en-closed spaces, even if you plan to use fans or open doors or win-dows for ventilation.

3. Always take your portable generator outside, placing it downwind with the engine ex-haust pointed away from occu-pied spaces.

4. Avoid placing a portable generator near windows, doors or vents, as carbon monoxide gas can accumulate and poten-tially be drawn indoors.

5. Install battery-operated car-bon monoxide alarms according to manufacturer’s instructions. Replace batteries and test the alarm regularly to ensure it is in good working condition.

6. Know the symptoms of car-bon monoxide poisoning: head-ache, nausea, dizziness, short-

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Waste NotHere in the United States,

40 percent of food, or 80 bil-lion pounds, is tossed out to the tune of $100 billion annu-ally. This, while 1 in 6 Ameri-cans faces hunger. Doug Rauch, the former president of Trader Joe’s, wanted to change that. This summer, he opened Daily Table, a grocery store in Dorchester, Massa-chusetts, that keeps prices low by collecting and selling food that might otherwise be thrown away: milk near its sell-by date, fish that were inadvertently caught, and blemished produce. In ad-dition, the store offers inex-pensive, ready-to-eat meals like broccoli soup ($1.29 a tub) and Salisbury steak and brown rice ($1.99).

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Raising the minimum wage to $15 an hour sounds pretty good. Pew’s latest poll says 73% of Americans agree. But there are big variations between what $15 buys on average in the U.S. and what it buys in West Virginia (a lot), or New York (not much). A nationwide $15 minimum would be disproportionately burdensome on rural businesses. New York politicians may like it, but what’s good for the Big Apple may be bad for the country. –Forbes

U.S. Stores Are About to Pay Up for Security

If someone steals your credit card information, it’s a cinch for thieves to use it to make a counterfeit card. If that happens and they buy, say, a diamond necklace, your bank is on the hook to pay the damage. But not for long. Starting this fall, it will be individual stores (or jew-elry dealers) and their insur-ers that will have to pay the bills for counterfeit credit card fraud. And many retail-ers are very, very unhappy about it. The new rule, or “liability shift,” took effect on Oct.1.

It’s meant to encourage retailers and banks to adopt securer payment technol-ogy: EMV chip– enabled credit cards and card read-ers, which render criminally crafted cards—ones that use stolen magnetic strip data— ineffective. If banks issue the securer cards, then they’re no longer responsi-ble for counterfeit fraud.

If retailers install the new card-reading systems, then the liability shifts back to

the banks. The problem is that the upgrades are expen-sive (the cards and card read-ers will cost a collective $6.8 billion, according to Javelin Strategy and Research). And they won’t solve everyone’s woes—especially the stores’.

But there’s an even pric-ier problem looming: The counterfeit fraud prevented by chips in stores is all but guaranteed to shift online. Javelin estimates that “card-not-present” fraud will ex-plode from $10 billion last year to $19 billion in 2018, when the equipment up-grade should effectively be completed. That’s a 90% surge. And merchants will, as always, have to cover the costs of digital scams. So, the dilemma: If a retailer shells out for new gear, the investment will do nothing to stave off fraud growing quickly online. On the other hand, if the retailer skips the upgrade, then it could be-come the weakest link in the fraudster food chain, effec-tively painting a bull’s-eye on its back. Neither option is appealing for stores.

The bright side? Ameri-cans will get in-store secu-rity upgrades that are long overdue. The U.S., with its complex ecosystem of com-peting parties and interests, is one of the last developed countries to adopt EMV chip technology. The U.K., Aus-tralia, and Canada have al-ready done so and added an extra layer of security: a pro-tective PIN, known only to each cardholder, that must be entered to authorize transactions. China went a step further, pushing con-tactless payment cards that use a tap instead of a swipe or dip.

That may be cold comfort for merchants facing down online card fraud, though, where the deck is decidedly stacked against them. –Forbes

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Above, the Vienna gang check in: Gail Tucker ( Chicago White Sox), Bob Schwartz, Jane Lustig, Sally Glunz (Lou Malnatis) & Jan Wix (Bob, Jane & Jan with Vienna Beef)

Businesses Move to Drop“Dot-Com”

There’s a downside to the relative free-dom and lack of gate-keepers on the Inter-net, including that most anyone can buy a Web address that ends in “.com.”

Online, scammers can pay $10 for an ad-dress that looks like that of your bank, your favorite clothier, or your auto dealer and create a site that looks enough like the original to trick you into buying phony mer-chandise or revealing your login and pass-word.

Every day, almost 1,000 Americans file some kind of identity-theft complaint with the U.S. Federal Trade Commission, and about 750 report being scammed by an impostor, as in a phishing scheme. That’s part of the rea-son hundreds of businesses, from Google to Wal-Mart, have paid $185,000 a pop to apply for the rights to Web domains that read, say, .google or .walmart.

Companies buying these eponymous top-level domains from the Internet Corporation for Assigned Names and Numbers (Icann)—the nonprofit that runs distribution of do-main names under the supervision of the U.S. Department of Commerce—will in theory be able to strictly limit who creates pages on them. Of the 1,930 applications for the new Internet real estate, 534 came from compa-nies buying up their trademarks, accord-ing to Icann. Addresses that end in .com or .net will continue to be controlled by Reston (Va.)-based networking company Verisign. Companies such as Chanel and Hermès say self-branded domains will help them com-bat the sale of counterfeit goods from imi-tation websites. “These sophisticated crimi-nal activities cause reputational damage to businesses as Internet users lose consumer confidence and trust,” Chanel said in apply-ing for .chanel. Companies filed applications in 2012, but contracts weren’t due until this past July, so most not-coms aren’t expected to roll out their new domains until later this year or next.

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Secrets of Business Interruption Insurance

You know standard property insurance is de-signed to cover losses from named perils, like re-placing fire-damaged items. You also know business interruption insurance is designed for indirect loss-es— namely lost income and continuing expenses—resulting from that fire.

But here are three things you might not know about business interruption insurance:

Coverage doesn’t begin immediately. Most policies include a 72-hour time period before the policy will begin covering lost income and continuing expenses. This time period can often be reduced for a fee.

Payroll is important but can be removed from cov-erage if requested. Good employees are essential and should be protected. For this reason, business inter-ruption insurance will continue to pay employees while the business is closed for repairs. If you decide it’s not necessary for your business to continue pay-ing workers while closed, tell your insurance agent. It may be possible to modify your policy to remove payroll as a continuing expense, which could result in a lower cost to you.

Identify your peak months (not average months) and use them to determine how much insurance you should buy. This is especially cru-cial for businesses with a quantifiable period of time during which business is much better than normal (e.g., retail stores during the holi-days). This information is courtesy of Heil and Kay Insurance. See their ad on page 8 of this issue.

He who wants a rose must respect the thorn.

— Persian Proverb

New Overtime Regulations Hinder Hospitality

Restaurants operate on thin margins, and the Labor Department’s proposal to dramati-cally raise the overtime threshold would push la-bor costs too high, create tension between salaried and hourly employees and ultimately hurt the people it aims to help, according to a piece co-written by NRA President and CEO Dawn Sweeney. – Adapted from The Hill

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Basics for Today’s Businesswomen

A survey recently conducted by Web.com and the National Association of Women Busi-ness Owners (NAWBO) gath-ered insights from women-owned businesses across the nation. The study also found that, of the factors weighing the most influence on the decision to start a business, 92 percent of women feel the ability to do something you are passionate about was #1.

To help women at every stage of business operations, Web.com and NAWBO offer these points for improving your busi-ness bottom line and help lay the groundwork for long-term success:

Ensure customers can find your business. With more than one billion websites now in existence, having a website has not only become essential, but effectively promoting its ex-istence and value has become critical to your ability to gain new customers. If you don’t have a website (particularly one optimized for the mobile experience), you need one. Then, apply search engine optimization (SEO), email marketing, online advertising and other online marketing services that will lead new cus-tomers to discover your busi-ness online.

Connect and engage with customers on their terms. The personal touch and ex-cellent customer service that encourage people to patronize small businesses can extend to social media platforms, where small business own-ers can connect and engage directly with both potential new and existing customers. Build a customer fan base on Facebook through promoting specific products, promotions and services and engaging di-rectly with the customer. Let the social media channels drive customers to your business.

Take advantage of new re-sources. If you’re overwhelmed with the everyday demands that starting and running a business requires or don’t feel you have the know-how to build, opti-mize and promote your busi-ness online, find an expert to guide you through the process or even manage all these details on your behalf. Whether you seek assistance from a business

organization or online services provider who can do it all - from design, building and host-ing your website to promoting it via SEO, email marketing and social media management, consider the arrangement as a partnership that’s critical to your ability to meet or exceed your business goals.For tips to help you start your own busi-ness or to expand the one you have, visit www.Web.com.

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Craft Beer & Wine Sales Soar with Millennials

Millennials on a mission to find new lo-cal, authentic and artisan products are fu-eling annual increases in craft beer sales and encouraging the rise of indie distillers and wine makers, said NPD Group’s War-ren Solochek. “If you ask me if I think it’s a trend or a fad, I think it’s a trend. I do think it will continue into the foreseeable future, because people love to try some-thing new,” he said. – Adapted from Smartblog on Food & Beverage

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The State of Food Across the U.S.

Every U.S. state is known for something: slo-gans, state birds, celebri-ties, etc. If you’re hungry, or planning your vacation menu, consider some of these official state foods found across the country:

■ Alaska: Salmon (state fish)

■ California: Avocado (state fruit)

■ Delaware: Peach piece (state pie)

■ Georgia: Grits (state prepared food)

■ Illinois: Popcorn (state snack food)

■ Louisiana: Sweet po-tato (state vegetable)

■ Maryland: Smith Is-land Cake—a yellow cake of 8-10 layers with choco-late frosting (state des-sert)

■ New York: Apple muffin (state muffin)

Farmer Bros Coffee breaks ground on new state-of-the-art- world headquarters in Texas. Palmetto Bluff, Music To Your Mouth event - South Carolina - Nov. 19-22, 2015. Haggen will shutter or sell 27 stores in Cal-ifornia, Arizona, Nevada, Oregon and Washington, re-ducing its locations from 164 to 137 fol-lowing rapid expan-sion in the region. The chances of re-ceiving a restaurant meal that is safely handled by a prop-erly trained employee is much greater in New Jersey than in most other states ac-cording to recent sta-tistics released by the National Restaurant Association (NRA) and the New Jersey Restaurant & Hos-pitality Association (NJRHA). The NRA program (facilitated by the NJRHA) called “ServSafe,” broke a pass rate record and surpassed the na-tional average for the first time. The 27th Annual Kosherfest—the largest kosher food trade show—will be held Nov. 10-11, 2015 at the Mead-owlands Exposition Center in Secaucus, NJ. Domino Foods, Inc. proudly intro-duces an exciting new product to the well-

known Domino® Sug-ar and C&H® Sugar family of sweeteners – Domino® and C&H® Honey Granules. Hon-ey Granules, a single crystal of pure cane sugar and honey, are free-flowing crys-tals that easily add a sweet honey flavor to many foods and beverages. General Mills has pledged to cut greenhouse gas emissions across its supply chain by 28% over the next decade. The company said it will invest more than $100 million in en-ergy efficiency and clean energy projects. - Fortune National Fire Prevention Week is October 5-10, 2015. Every bedroom needs a working smoke alarm. The Coca-Co-la Company and its global bottling part-ners announced they are on track to meet their 2020 water re-plenishment goal by the end of 2015. Mc-Donald’s will offer breakfast items all-day nationwide start-ing October 6, 2015.

National News

McCormick For Chefs, the Food Away From Home division of McCormick & Company, is now offering three new chile spices and seasoning blends: Sriracha Seasoning, Crushed Chipotle Pepper, and Ground Ja-lapeño Pepper.

oct 25-32.indd 29 9/14/15 11:45 AM

Cary MillerPEOPLE SELLING THE INDUSTRYThis month I am proud to be pic-tured with Dane Neal, a radio per-sonality on WGN’s Flavor HD. Dane is a Host and Creator of both local and national radio programs and food features having aired on as many as 400 stations for over 15 years…And when it comes to “Food Radio”, for the better part of a decade Dane Neal has interviewed everyone in food from Wolfgang Puck and Bobby Flay to the legendary Jacques Pepin. His show can be heard on WGN 720 AM.

Mike Bailey (L) and Jason Bittner are with Kingtec Mobile Refrigeration, a local company offering a full line of quality refrigeration units and insula-tion for trucks, vans, trailers and other vehicles. Kingtec’s warranty matches its competitors, but the difference is the simplicity of their units which make them easier to operate and maintain. Kingtec adds more value by charging far less than other brands of mobile refrigeration. Many local companies have already added Kingtec to their fl eet and are reporting favorable results. If you are tired of paying too much for your mobile refrigeration units, contact Kingtec today. Their ad appears on page 39 of this issue.

Jessica Yocum is the receptionist at March Quality Used and New Equip-ment based in Addison Illinois. March’s name has become synonymous

with quality used equipment because each piece is rig-orously cleaned, tested and guaranteed. Unlike lesser known used equipment companies, March will not sell equipment that does not meet their standards; they put it out to auction or sell it to other equipment dealers. Their inventory constantly turns over. If you have not visited their showroom, you should. They have 30,000 square feet of equipment and supplies. See their ad on page 11 of this issue.

David Schuett ( R ) and Dan Walker are with Fox Valley Farms, distribu-tors of a full line of ice creams, frozen yogurts, toppings, sauces and supplies. If you serve ice cream, you can get everything you need from Fox Valley Farms. Since all they do are ice cream and related products you can be assured that all items may be fresher than when purchased through other distributors or cash and carry houses. They are the ice cream and dessert specialists and they work extra hard to deliver value, quality and service. See their ad on page 22 of this issue.

Jason M. Baumann ( R ) is the Founder & Chief Social Strategist at Boxless Media.com. He is joined by his associate Javi Villegas. This company is based in downtown Chicago and offers a full suite of social media services, video production, website development and digital PR. They strive to do something far more valuable than just create pretty websites. They cre-ate strategies that bring people to your sites, capture their interest and help convert visitors into customers.

Bob and Gina Hartwig are the founders and owners of Lovely Bake Shop, a Chicago based retailer wholesaler of premium decadent dessert items. The husband and wife team have dedicated their lives to the art of pastry and today operate several retail bakeries and restaurants, so they truly understand the needs of their wholesale clientele as well as the need to offer something unique and different for their customers. If you’re interested in offering your customers dessert items that are a little different than the rest, contact Bob or Gina.

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Inspiration on Deadline: Try These Creativity Boosts

You can’t always wait for inspiration to strike. When you’re on a tight deadline and you have to produce ideas in a hurry, creativity can seem elu-sive—but that doesn’t mean you should just give up. Try these sug-gestions for capturing the spark when time is of the essence:

■ Eliminate distrac-tions. You don’t have to shut yourself up in a cell, but get away from anything that competes for your attention when you need to focus. Ignore your phone, unplug the TV, close the door, or pull your Internet connection if necessary—whatever you need to keep your mind on your work.

■ Take a quick break. Sometimes you need to step away from the task for a short time. Take a walk or try some medi-tation. Don’t let your mind get caught up in the distractions you’ve just eliminated; just let it roam as you detach mo-mentarily from the prob-lem at hand. You may return with the solution you’ve been looking for.

■ Bring in a little noise. Concentration doesn’t always require absolute silence. Scientists have found that a minimal lev-el of noise can actually stimulate the imagina-tion. Play some music, or go to a quiet coffee shop or restaurant where the ambient noise will pro-vide a good background to creative thinking.

A Traditional Family-Owned Caramel Company

Annie B’s family-owned caramel compa-ny has been handcraft-ing delicious caramel for over 30 years. Each individually wrapped caramel is made using simple, local ingredi-ents like brown sugar, water, corn starch, butter, corn syrup, sweetened condensed milk, inverted sugar and natural flavor. The result is absolute-

ly scrumptious cara-mels. Annie B’s cara-mel is slow cooked in copper pots through small-batch cook-ing. Each piece is made by hand with the exception of cut-ting and wrapping of the caramels; hand-crafted candy the way it used to be made in eras bygone. For more info, go to anniebscandy.com

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free, organically grown, semolina wheat from Tuscany, and the purest glacial water from the Italian Alps. The glacial water is fi ltered through ecological fi lters before entering the distillation process. All 2Nite Vodkas are distilled four times and then fi ltered through crushed marble powder using and ancient Venetian tech-nique creating a smooth, fl avorful vodka for the most discerning palate. It’s packaged in a hand painted Venetian glass bottle as unique as the vodka inside and sent from Italy with love. 2Nite Vodka won the 2010 and 2011 Double Gold at the San Francisco World Spirits Competition. For more information, visit them online at 2NiteVodka.com.

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James Beard Better Burger Winners The James Beard Foundation, in partnership with The Mush-room Council, announced the fi ve winners of the fi rst ever Better Burger Project™. The fi ve winning chefs received the most Instagram uploads by consumers and have all won a trip to New York City to attend the annual JBF Food Confer-ence (October 18-20). They’ll have the opportunity to serve their “Better Burgers” at the of-fi cial welcome reception at the historic James Beard House on Sunday, October 18 from 6:00-8:00pmET.Five Restaurants + Chef Win-ners1. Quaff ON!, Chef Dan Nichols – Bloomington, IN2. Blue Southern Comfort Food, Chef Carolyn Manning – Shreveport, LA3. Belly Acres, Chef Rob Ray – Memphis, TN4. Bachi Burger, Chef Lorin Watada – Las Vegas, NV; Los Angeles, CA; Pasadena, CA5. Burgh’ers Restaurant, Chef Fiore Moletz – Harmony, PA

The Shaw’s Crab House team is open-ing Oyster on Hal-sted at 1962 N. Hal-sted, Chicago - this fall 2015. It will be an oyster bar and east coast influenced sea-food restaurant. M Burger opens its 6th location in the Pre-mium Outlet Mall in Aurora, IL. Country Superstar Luke Bryan will be performing at the United Center on Oct. 28 & 29. Jo-liet Haunted House — Oct. 1 - Nov 1. Take a 40 minute trip through 40 terrify-ing rooms—also play Zombie Paintball. Mac & Cheese Fest hap-pens Oct 24th at the University of Illinois Chicago Forum at 725 W. Roosevelt Rd. The Ping Pong Ball will be held on Thursday, October 29th 2015 at the Hard Rock Ho-tel, Chicago. The of-ficial Wisconsin Bar - Stout Barrel House & Galley at 642 N. Clark in Chicago is welcoming Wisconsin

Badgers fans for Sat-urday football. They will be showing ev-ery game throughout the season. Rosebud restaurants celebrate 40 years. Alex Dang, founder of Rosebud Restaurants, Inc. said, “My personal motto is to keep it simple, keep it good and keep it coming.” Steve Brien is opening a new Ital-ian Beef restaurant called Beefbelly at 4800 N. Central in Chi-cago, Fall 2015. The Illinois Food Retail-ers Association (IF-RA-GMA) Annual Con-ference takes place at the Drury Lane Conference Center in Oak Brook Terrace, Il-linois on Wednesday, Oct 7th & 8th, 2015. Memphis-based Gus’s World Famous Fried Chicken is opening a location at 847 W. Ful-ton in Chicago. Beau-tiful: The Carol King Musical will be playing at the Oriental Theatre starting December 1, 2015 through Febru-ary 21, 2016.

Local News

Above: Smoke Daddy’s infamous Pulled Pork Sandwich - Carolina style (with the house made slaw lathered on top). This is the sandwich Smoke Daddy has immortalized at Lollapooloza and Taste of Chicago, where they literally shell out 10s of thousands of them each year!

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QuotablesThe miracle is this: the more we share,

the more we have. –LEONARD NIMOY

Laugh it off. There’s always another night. –STEVE CARELL, comedian

A lot of people are afraid to say what they want. That’s why they don’t get what they want. –MADONNA

Politics is the art of looking for trouble, finding it everywhere, diagnosing it incor-rectly and applying the wrong remedies. –GROUCHO MARX

Before borrowing money from a friend, decide which you need most. –ADDISON H. HALLOCK, author

There’s nothing more contagious than the laughter of young children; it doesn’t even have to matter what they’re laughing about. –CRISS JAMI, philosopher

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Why Partnerships FailPartners can be completely

committed to success, willing to grind out the tough times togeth-er, have complimentary skill sets, and still fail. Here’s why: One partner is focused on achiev-ing goals systematically, one at a time; while the other comes up with one idea after another, yet not enough to see any idea come to fruition.

You can’t form a successful business partnership with some-one who wants to run before they crawl. Ideas are great, but execu-tion and discipline is what mat-ters in building a lasting, success-ful business. People who jump from one idea to the next are of-ten easy to identify. Just hang out with them for a few days before you commit. – capitalistcreations.com

Old Style has long been known as Chicago’s beer and now, the beer is paying tribute to the community that continually embraces it, as well as the heroes who live in it, with the Chicago Heroes commemorative can, which supports the people who heroically defend Chicago and their families, with proceeds from each case/can sold benefitting Ende, Menzer, Walsh and Quinn Re-tiree’, Widows’ and Children’s Assistance Fund. This organization provides annual financial as-sistance to the neediest widows and orphans of members of the Chicago Fire Department.

Food Industry News® July 2015 www.foodindustrynews.com Page 29

Serrelli’s Famous Beef Always A Favorite

When Patti Serrelli’s remod-eled her family’s Italian grocery store and beef stand four years ago she had no idea what was to come. “After we remodeled and customers came in for our famous Italian Beef sandwiches I began hearing stories of second and third generation Serrelli cus-tomers telling me how our beef was always memorably served at family functions, parties, pic-nics and dinners. The stories are deeply moving and many cus-tomers have remarked that the first bite along with our aroma takes them back to the past” Serelli’s was started in 1944 as a small neighborhood grocery on the west side of Chicago, featur-ing Italian specialties. Every Sat-urday, they would cook family recipe Italian Beef for the em-ployees, and slowly word spread and customers requested and ordered the beef to take home. Today the traditions continue.

Serrelli’s is now located at 6454 W North Avenue in Chi-cago, and in addition to its re-tail grocery store the business also has a beef stand, butcher shop and USDA food process-ing plant where they make their famous Italian Beef which is sold wholesale to restaurants across the region.

Serelli’s Beef Stand has be-come renowned for its freshly ground and prepared burgers, Italian Sausage. Family Recipe Meatballs and of course the Beef sandwiches.

“One secret to our success is that we never freeze any of our meats. Everything is hand trimmed and processed fresh, and you can taste it” notes Patti Serrelli, the third generation owner. When we asked Patti what the future holds for Serrel-li’s, she remarked that “main-taining our extremely high qual-ity standards” is our mission to help insure that the business prospers for another four gen-erations. Their ad appears on page 15

Riverside Foods has the magic touch when you want tasty, creative and profitable extras for your bar or establishment. Their Trivers™ Half Naked™ Cheese curds are Wisconsin’s finest cheese treats.

Trivers’ Half Naked White Cheddar Cheese Curds are creamy, milk white cheddar cheese curds lightly kissed with a crisp golden coating, cover-ing just enough to have customers begging for more. Half Naked Hot-ties are made from natu-ral white cheddar cheese curds are dusted in a light jalapeño breading with the perfect amount of heat. Try to keep your hand’s off of these hotties!

Trivers’ Half Naked Yellow Cheddar Cheese Curds are lusciously smooth and deliciously gooey on the inside with golden cheddar cheese and hard-ly enough crisp buttery crumbs on the outside. It’s all from Riverside Foods of Two Rivers, Wisconsin, and some of the best and most profitable appetiz-ers you can serve. Ask for them by name from your Greco or Battaglia salesman today.

Make It MessyMarcus Samuelson with Veronica Chambers$16.99; Random House; 224 pagesMarketed as a YA title (Young Adult ages 12 and up), MESSY is how a boy from Ethiopia grew up internationally to become a cut-ting-edge star among chefs and restaurateurs. Marcus did it all by his early twenties, and the journey is wonderful reading for anyone, any age.Marcus Samuelson survived al-most too many times, from adop-tion by a pair of Swedes to hor-rifying car accident that claimed a friend to how he flat-out asked major celebrities for a chance to prove how good he was. “If you hire me,” Samuelson would write, “I will make Aquavit one of the top ten restaurants in the city.” That city was New York, and this is a young reader’s version of his memoir, Yes Chef, that will serve as inspiration and a compelling summer read.

Why Hand Trimmed Meats Are More Popular Now

More wholesale buyers are choosing hand-trimmed meats as demand for top cuts is an industry hot pick for 2015 (per NRA›s 2015 Culinary Forecast).

The difference between a good and a poor cut of meat falls on the skills of the butcher. Prior to starting New S.B.L., Inc in 2010, Lucy spent over two decades in the food service industry learning about food quality and noticed a trend of meat quality decreasing gradually with each year. Mechanization, she soon understood, was the major industry trend that was at the root of this issue--mechanically separated meats simply didn’t hold the same texture or quality as hand hewn cuts that were a standard of the past.

With that in mind, Lucy set out to create a company that would be completely focused on hand cut and procured products. Starting with just two meat

processors, New S.B.L., Inc began to re-introduce a product that had become so forgotten it was new. Focusing on Chicago alone, Lucy was quickly able to prove the value of New SBL’s proposition, and grow rapidly just 5 years later.

At New SBL, the motto behind their products

guides their hiring decisions, and food procurement decisions, and the follow through they put into customer care and service. Food is about people at every stage, and it is at the heart of what makes their company a standout in the industry.

Their ad appears on page 17

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Phoenix Bean’s The Top Pick For Tofu Phoenix Bean makes answering the question, “what’s for

lunch?” an easy one, even for those of us who lead very busy lives. Phoenix Bean is a tofu company in Chicago that has used

traditional methods, but that is far from the only reason why it is unlike others. According to the owner of the small family owned business, Jenny Yang, the products are grown organically excluding GMO, additives or preservatives and providing the best ingredients for the healthiest product.

Phoenix Bean products can be found at farmers markets around Chicago as listed on their website (www.phoenixbean.com), in addition select Mariano’s, Treasure Island and whole foods as well as home delivery.

The story for this family owned business began eight years ago when Yang was looking for a change in career that better matched her lifestyle and values. “I was working in corporate America for many years and my kids were young so I needed to find a more flexible schedule…[this job] fits my personal style, family diet and came at the perfect time. It was meant to be” said Yang.

With those values in mind, Phoenix Bean has a large variety of products as well as recipes available on the website, all of which are simple and quick to make. In addition, the products are easy to use for people living a busy life as the products can be con-sumed as a grab-and-go meal.

“All [products] are easy to use and you won’t go wrong. Just put the tofu on noodles or a salad and that is it” said Yang.

Although there is a large variety of products and recipes on the website, Yang expresses that the Spicy tofu is her favorite explain-ing that the texture is a lot like chicken and in perfect bite sizes.

But above all, Yang is excited for their new product, yuba, which is tofu skin and can be used for rolls, cut thin for pasta, be marinated or cooked in salads. Yuba is another product that can provide a healthy and yet quick meal for the whole family.

Between the assortment of products and recipes, Phoenix Bean can be a quick reminder that healthy eating is not a time consuming chore but rather a ready-to-go delightful, mouthwa-tering bliss. To contact Phoenix Tofu, see their ad on page 12

oct 33-40.indd 35 9/14/15 11:54 AM


Up in Smoke : The Revelry and Gluttony of Smoked Beers

Once upon a time, all beers were Rauchbiers, so to speak. � e term Rauchbier simply means “smoke beer” in German, and with the primitive kilning methods of drying green brewer’s malt over open � res, all grains picked up smoky � avors and passed them on to the beers made from them. Today, with “clean” malt being the dominant brewing grain, old-style “smoke beers” have set themselves apart as a throwback to a time gone by.

Today, there are a few breweries that still make this seasoned beer style. � e only Rauchbier that is readily available in most parts is Aecht Schlenkerla Rauchbier. Schlenkerla is considered the gold standard for modern Rauchbiers. � is brewery makes several smoky brews. � e traditional Schlenkerla Rauchbier, considered the archetype of all Rauchbiers, is brewed and aged much like a Märzen.

One of the many great things that the American Craft move-ment has given us is assortment. An earnest example of this diversi� cation is HammerHeart Brewing Company. Hammer-Heart is a young, upstart brewery located in Lano Lakes, Min-nesota that has built their brewery in the honor and recognition of the old Nordic and Celtic culture. � is includes barrel aging and working with several smoked malts and grains. � eir beers are a great example of old world brewing techniques and styles, reimagined with todays modern science and creativity. During the Fall, look for Herbstklagen, a smoked Kolsch brewed with german malts and hops , ideal for Oktoberfest.

Because Rauchbier is a robust brew, it goes extremely well with bold, full-� avored foods, such as smoked pork or ham, smoked salmon, sausages, chops, ribs/barbecue, or smoked cheeses such as smoked gouda or smoked provolone… get the point; hearty, rich meats or other decadent fare! All of these beers and food choices are ideal in the upcoming, cooler weather months. Grab a pint or take home a few bottles the next time you are out and looking to try something old that is new again.

Stop Obstacles to a Good Night’s RestA good night’s sleep is essential to everyone’s health, and yet

many people have trouble getting the shut-eye they need. If you’re not waking up feeling refreshed and ready to start your day with energy, check out these problems that may be preventing you from sleeping soundly: Procrastination. You know you should go to bed, but you

let yourself get distracted by household tasks or the TV. Set a � rm time limit on your evening and stick to it. Ca� eine. Avoid co� ee and other ca� einated drinks after 3

p.m. � e e� ects can linger for up to seven hours, making sleep di� cult by the time you need to go to bed. Heat. You may not be sweating, but feeling just a little too

warm can keep you from dropping o� . Try sticking one foot out from under the covers to balance the temperature. Stress. � e news, your job, or personal worries can make

relaxation and sleep di� cult. Practice meditation and other tech-niques to untense your body and your mind. Work. If your job starts too early in the morning, you’ll have

trouble waking up and performing well. Try to negotiate a later arrival time. Emphasize how your productivity will increase if you get the right amount of rest.

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Fine Tune Your Listening Skills in 4 StepsWe live in a world where people always

seem to be busy and constantly checking their phones for texts, email, or social-media updates. Yet to build relationships, you must get to know people, and to get to know them, you have to listen to them. Try these five simple steps:

1: Give the person your full attention. Look at the person with whom you are having a conversation, and don’t let your eyes wander. Don’t keep checking your phone, and definitely don’t text. Get rid of any external distractions if you can. Close the door. Turn off any music.

2: Stop talking. You can’t talk and listen at the same time, no mat-ter what some people may claim. Let the other per-son speak, and don’t inter-rupt. And don’t finish the other person’s sentences, either.

3: Use verbal prompts. These are brief comments that let the person know you are paying attention. Don’t overdo it, but an

occasional “Okay” can be effective. This is crucial when you are on the phone. If you don’t use verbal prompts, the person talking will often ask, “Are you there?” In person, nod your head occasionally to in-dicate that you are listening.

4: Get the facts straight. Ask the person questions to clarify the information he or she is imparting or to get additional infor-mation. Saying “OK, you got me hooked. Let me make sure I am grasping what you are saying; you are suggesting . . .” allows you to make sure that what you heard is what the person intended.

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The top three cui-sines are Italian, Mexican and Chinese in terms of familiar-ity, trial and frequen-cy of eating. Fresh cranberry juice is effective at fighting against infection. It cures sore throats and colds. Keep store cleaning chem-icals in original con-tainers in a secure, separate area away from food. Avoid leaving leftovers in a hot car after din-ing out. Refrigerate them as soon as you get home. Half of all home fire deaths oc-cur at night between the hours of 11pm and 7am when peo-ple are most likely to be sleeping. Cheese is among the richest dietary sources of calcium. One serving provides about 20% of a person’s daily calcium needs. South Koreans consume 40 lbs. of kimchi per person annually. It is made of various veg-etables and contains a high amount of di-etary fiber. The maxi-mum dimensions for a carry-on bag to go on an airplane are 9 inches x 14 inches x 22 inches including handles and wheels. Heinz sells 650 mil-lion bottles of its iconic ketchup every year. Gargling with warm water and salt can help ease a sore throat. Animal-as-sisted therapy is a growing field which uses dogs or other

domestic, trained an-imals to help people recover from or bet-ter cope with health problems. Peanuts are the number one snack nut consumed in the U.S., account-ing for two-thirds of the snack nut mar-ket. Orange and black are Halloween colors because or-ange is associated with the fall harvest, and black is associ-ated with darkness and death. The Kit Kat candy bar, which is a chocolate cov-ered wafer, was cre-ated by Rowntree’s of York, England. It is now produced glob-ally by Nestlé. Mrs. Prindables invented the gourmet caramel apple as we know it today. Repeat busi-ness is the key to profitability in any successful business. Hire people and keep them. Train your staff and keep train-ing them. The Berg-hoff doors opened in 1898 as a “men’s only” saloon serv-ing free corned beef sandwiches with the purchase of a stein of Berghoff beer.

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dietician happy. The Marathon Mexicali Brand Chicken Patties are U.S. made, 250 calories per patty, 36 ounces of protein, 8 grams of fat 4 grams of carbs and 1 gram of sugar. Seasoned with red onion, pepper jack cheese, roasted red peppers, jalapenos, cilantro and sea salt, mercy, it’s tasty.Marathon’s Chickenburger is 190 calo-ries seasoned with red onion, spinach, feta and roasted red peppers. Carbs weigh in at 6 grams; sodium is 280 mgs, sugars are a paltry 1 gram. Easily cooked on the grill, stove top or broil-er, they are a welcomed oasis for very smart, discriminating consumers. Both are gluten free.Manufactured by Devanco Foods. Avail-able to consumers across Chicagoland and surrounding areas.

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Craft Brewing Drives new rise for Beer

The U.S. is a nation of beer drinkers, according to a survey by Mr. Beer, which markets home-brewing kits to consum-ers. The survey of 1,000 adults found that 44 per-cent choose to drink beer when socializing with friends, while 27 percent prefer wine and 25 per-cent opt for liquor.

The survey results seem to reverse the trend of previous studies, in-cluding a 2013 Gallup survey that found beer consumption among young adults (19-29) had declined from 71 percent in 1992-1994 to 41 per-cent in 2012-2013.

The Mr. Beer research-ers believe that the popu-larity of craft beers is driv-ing the rise. Craft brewers sold approximately $14.3 billion in the U.S. in 2013, according to the Brewers Association—an increase of 14 percent from 2012. Sam Adams Utopia is the top selling craft beer in the U.S., followed by Si-erra Nevada Pale Ale and Dogfish Head 90-Minute IPA.

Staying ahead in the age of Competition

Jack Trout, President of Trout & Partners, is the origi-nator of ‘positioning’ and oth-er important concepts in mar-keting strategy Here’s what he had to discuss with BUSI-NESS TODAY recently on the state of doing business:n This is the age of compe-

tition, not alliances. Alliances tend not to work over the long haul since each partner has dif-ferent needs and agendas.n Paranoia is critical to suc-

cess. What I mean is that con-stant diligence is necessary in a competitive world. Everyone is after everyone’s business, so a good worrier is a good marketer.n The biggest mistakes I’ve

witnessed are companies that didn’t take their competitors seriously until it was too late. The level of competition in to-day’s world is exceptional and only getting better. It is truly the survival of the fittest.n What people have to re-

alise is that flexibility is a nec-essary mindset if you want to succeed. You can’t predict the

future so you must be ready to adapt.n There are times when it ad-

visable to ‘shift the battlefield’, i.e., to shift the efforts to a place where you can take better ad-vantage on your strengths.n Another key to staying

ahead of competitors is ‘new and improved’. You can’t just sit there and become a target.n If your competitor is

smaller than you, you should move against your competitor as soon as you can so that they cannot develop momentum.

–Excerpted from Business today

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Marion Penn’s Tips for Overcoming the Three Biggest HR Concerns Faced by the Restaurant Industry

With 25 years of experience in the Chicago-area restaurant industry, Marion Penn has worked in every aspect of food service, from a dishwasher in the back of the house, to server, to house manager. Marion brings his wealth of industry knowledge to his current position with TriNet, an HR solutions company. Here he shares with you the five biggest HR concerns that are faced by his roster of restau-rant-owning clients – and gives solutions for how to overcome them:

● High workers’ com-pensation rates: The food service industry pays higher workers’ compensation insurance than most other indus-tries, while also strug-gling more than most industries just to turn a profit. This is why keep-ing workers’ compen-sation costs down – by hiring more skilled em-ployees, creating a safer work environment and finding ways to insure your business at the low-est cost possible – is so critical for restaurant owners.

● Managing employee hours: Many restaurants have employees working several different jobs, from server to bar to host. Accurately manag-ing hours and wages that vary can be time-consum-ing and costly. Getting help with the process by hiring a third party to handle your payroll – or at least purchasing pay-roll software - is a smart investment for anybody in the food industry.

● Healthcare benefits: The Affordable Care Act requires restaurants that have not traditionally

offered benefits to now provide them. This can create an expensive chal-lenge for already-strug-gling businesses. Hiring a professional employer organization can help you access the benefits you need to provide at prices more befitting your budget.

For more information about incor-porating these and other HR solutions for your own business, contact Mari-on. You can fi nd his company listed in our Buyers Directories under EMPLOY-EE BENEFITS PROVIDERS

Page 4 Read us online: www.foodindustrynews.com Food Industry News® September 2014

Increasingly, social media has been used as a weapon to

harass, intimidate and defame businesses.

Remember that a defamation lawsuit is hard to deny if a mali-cious rant has posted it on the

internet.

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Chef Profi leNAME: Matt DuBois

RESTAURANT: Cafe Creme

PHONE: 773.342.6000

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

BIRTHPLACE: Michigan

CURRENT POSITION: Chef de Cuisine

FIRST FOODSERVICE JOB: Tulaʼs in Seattle

FAVORITE FOOD: Traditional Vietnamese Pho

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

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

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

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

FAVORITE FOOD TO PREPARE: Ice cream

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

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

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

FAVORITE VACATION SPOT: Northwest coast

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

Kikkoman’s Preservative-Free Orange Sauce Orange Chicken is one of

America’s all-time favorite Chi-nese dishes’; leave it to Kikkoman to improve on it with a new sauce free of high fructose corn syrup. New Kikkoman Orange Sauce makes it as easy as one-two-three: just deep-fry battered chicken nuggets, toss with Kikkoman Or-ange Sauce and serve.

� is sweet, tangy sauce is a perfect for veggies, shrimp, steak and � sh. And it’s ideal as a condi-

ment and dipping sauce for � nger foods and fried apps. Made with naturally brewed Kikkoman Soy Sauce, orange juice concentrate, a splash of vinegar and a touch of garlic and onion, it’s pre-thickened so you can toss it with cooked in-gredients or brush it onto grilled, broiled or baked foods.

Conveniently available in light-weight, easy-pour/easy-store half-gallon plastic bottles, Kikkoman’s Orange Sauce is umami-rich to

enhance the � avor and depth of other ingredients. It’s made right here in America, under the strict quality control of GMP/HACCP programs, so you can count on safety and reliability with every or-der. Even better: there’s no MSG added. See their ad on page 36of this issue.

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Batter Up! A Math Formula for the Perfect Pancake

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

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

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A good heart is better than all the heads in the world. — Edward Bulwer-Lytton

FDA Released Supplement to Food Code

The Food and Drug Administra-tion updated its 2013 Food Code with a supplement for restaurants and other food estab-lishments that adds duties including monitoring food temperatures to the Person in Charge’s job description. The goal of the Food Code is to use sci-entific methods to limit foodborne ill-ness risks. For more info, go to foodsafe-tynews.com.– Adapted from

FoodSafetyNews.com

How To Inspire Greatness Without An Outlay of Cash

You want the best, and the best ain’t cheap. But what if you can’t afford to blow a lot of money to attract the top creatives? Bloomberg Busi-nessweek recently talked to a handful of leaders who fos-ter talent to rise and be great:

“I mentor a lot but lately am spending countless hours with my staff learning from them. It’s essential to be sur-rounded by inspiring people who fill knowledge gaps and help the company excel.” – Thomas Steinemann, Owner, DuBois & Fils

“As a lawyer for startups, I often advise CEOs on financ-ings, mergers, and IPOs. They range from twentysomething programmers who exist on

Red Bull to 70-year-olds. I need to understand their business inside and out, so the mentorship is a two-way street.”–Craig Jacoby, Part-ner, Cooley

“I always say no one ever got fired for asking for more. And you manage your boss, not the other way around. (I am going to regret this.)” –Mike Sheldon Chief execu-tive officer, Deutsch North America

“In my first entrepreneur-ial venture, we had great ideas but ran out of cash, so I love giving creatives the tools to survive. I expose our design director to all aspects of the company, encouraging her to articulate her vision in a way businesspeople can understand.” –Blythe Harris Chief creative officer, Stella & Dot

oct 33-40.indd 40 9/14/15 11:54 AM

Food Industry News® October 2015 ACCOUNTANTS BDO (Formerly SS&G) ........................................ 847-824-4006 Baker Tilly ........................................................... 312-729-8100 ACCOUNTING FIRMS Parhas & Associates .......................... Page 21 ... 708-430-4545 Plante Moran...................................... Page 09 ... 312-207-1040 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 ......................... Page 03 ... 630-954-1244 ASSOCIATIONS Illinois Restaurant Association ........... Page 39 ... 312-787-4000 ASSOCIATIONS & TRADES Illinois Food Retailers Assoc ............................... 800-624-6712 ATM MACHINES Meirtran ATM ...................................... Page 23 ... 800-382-5737 ATTORNEYS Judd Lofchie & Associates ................. Page 21 ... 630-236-3600 The Jenkins Law Group ..................... Page 26 ... 312-726-0666 Dregerlaw............................................................ 312-322-0955 Scharf Banks Marmor ......................................... 312-662-4897 Tabahi Law .......................................................... 847-260-8182 AUCTIONEERS Bob King Auctions .............................. Page 18 ... 847-458-0500 AWARDS Classic Design Awards ....................................... 847-470-0855 AWNINGS & CANOPYS Chesterfi eld Awnings ......................... Page 26 ... 312-666-0400 Universal Awnings & Signs ................................. 773-887-3935 BAKERS-WHOLESALE Eli’s Cheesecakes .............................. Page 06 ... 773-736-3417 Gonnella Baking Co ........................... Page 19 ... 312-733-2020 IL Mulino di Valenzano Bakery ........... Page 20 ... 773-934-1625 Miller Baking ...................................... Page 07 ... 414-347-2300 Gerhard’s European Desserts ............................ 847-234-0023 JR Dessert Bakery .............................................. 773-465-6733 Milano Baking ................................................... 800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist............... Page 17 ... 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 25 ... 800-933-2500 Miller Baking ...................................... Page 07 ... 414-347-2300 BAKLAVA Libanais Sweets .................................................. 847-329-5060 BANKING Ridgestone Bank................................................. 847-805-9520 BANNERS Universal Awnings & Signs ................................. 773-887-3935 BANNERS & POSTERS Accurate Printing................................................. 708-824-0058 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .................... 847-705-6619 BAR STOOLS Chicago Booth ................................... Page 18 ... 773-378-8400

Richardson Seating-Fse. Division ....................... 312-829-4040 Waco Manufacturing ........................................... 312-733-0054 BAR SUPPLIES Ramar Supply Co............................... Page 32 ... 708-233-0808 BASSET TRAINER CERTIFICATION CPB Consulting................................................... 877-884-0277 BATCH FREEZERS Kool Technologies ............................................... 630-483-2256 BEEF New S B L INC ................................... Page 29 ... 773-376-8280 BEER DISTRIBUTORS Louis Glunz Beer ............................... Page 24 ... 847-676-9500 BENEFITS-EMPLOYEE Benefi tMall .......................................................... 630-320-1417 BEVERAGES Lifestyle Beverages............................................. 630-941-7000 BOOTHS Chicago Booth ................................... Page 18 ... 773-378-8400 Waco Manufacturing ........................................... 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ................................... Page 18 ... 773-378-8400 BREAD & ROLLS Gonnella Baking Co ........................... Page 19 ... 312-733-2020 IL Mulino di Valenzano Bakery ........... Page 20 ... 773-934-1625 BURGLAR ALARM SYSTEMS Keyth Security Technologies ............................... 847-433-0000 BUTTER-CLARIFIED Danish Maid Butter Co ....................... Page 37 ... 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ....................... Page 37 ... 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 24 ....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 38 ... 800-468-7478 CHAIRS-COMMERCIAL Chicago Booth ................................... Page 18 ... 773-378-8400 Clear Chair Store ................................................ 773-253-4883 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 06 ... 773-736-3417 CHEMICALS Lee’s Chemical Solutions .................................... 844-550-5337 CHICKEN-PROGRAMS FSI/Foodservice Solutions .................................. 847-719-6088 CHILI Captain Ken’s Foods .......................... Page 23 ....800-510-3811 CHORIZO Quay Corp.......................................... Page 27 ... 847-800-8567 CIGARS Pacifi c Cigar Company ...................... Page 40 ....630-972-1189 CLASSIFIED ADVERTISING Food Industry News ............................................ 847-699-3300

CLEANING PRODUCTS Reckitt Benckiser-Professional ........................... 800-560-6619 SuperClean ......................................................... 847-361-0289 CO-PACKERS T F Processors ................................... Page 32 ... 847-709-2600 COFFEE Farmer Brothers Coffee ...................................... 312-437-1818 COFFEE & TEAS Royal Cup Coffee ............................... Page 32 ... 630-254-3365 True Brew Outfi tters ............................................ 773-252-7000 COFFEE HOUSE PRODUCTS True Brew Outfi tters ............................................ 773-252-7000 COFFEE ROASTERS Tec Foods .......................................... Page 39 ... 773-638-5310 Passion House Coffee Roasters ......................... 312-733-3998 Tugboat Coffee ................................................... 630-390-6613 COFFEE-GOURMET & SPECIALTY True Brew Outfi tters ............................................ 773-252-7000 COLD STORAGE Perishable Distribution Solutions ........................ 888-491-1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products ......................... Page 08 ... 800-767-5352 CONSTRUCTION-RESTAURANTS Chicago Builders & Contractors ......... Page 26 ... 773-529-6000 CONSULTING & DESIGN A D E Foodservice Equipment .............................630-628-0811 CORNED BEEF-FRESH Vienna Beef ....................................... Page 14 ... 773-278-7800 EX-Cel Corned Beef ........................................... 312-666-2535 CORPORATE GIFTS Vienna Beef ....................................... Page 14 ... 773-278-7800 CUSTOM PLASTIC CUPS J & C Enterprises ................................................ 708-476-5523 DAIRY-PRODUCTS Instantwhip Chicago........................... Page 25 ... 800-933-2500 Quay Corp.......................................... Page 27 ... 847-800-8567 DECOR & DESIGN Zap Props .......................................... Page 33 ... 773-376-2278 DELIVERY-VEHICLES DCI Central ........................................ Page 38 ... 800-468-7478 DESSERTS Algelato Chicago ................................ Page 11 ... 847-455-5355 Eli’s Cheesecakes .............................. Page 06 ... 773-736-3417 Gerhard’s European Desserts ............................ 847-234-0023 DIRECT MAIL PROGRAMS Food Industry News ............................................ 847-699-3300 DIRECTV Prime Time Sports .............................................. 847-637-3500 DISHWASHER-LEASING & RENTAL Cintas Corporation .............................................. 630-543-3666 Lee’s Chemical Solutions .................................... 844-550-5337 DISTRIBUTOR SALES REPS Jeff Goworowski ................................................... 312-738-1111 DUCT CLEANING Enviromatic Corp of America ............. Page 03 ... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical........... Page 12 ... 847-381-0448 EMPLOYEE BENEFITS PROVIDERS Trinet ................................................................... 888-874-6388 EMPLOYEE SERVICE OUTSOURCING Trinet ................................................................... 888-874-6388 ENERGY BROKER (ELECTRIC & GAS) LessThanComEd.com ........................................ 847-846-9823 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS......................................... Page 34 ... 770-883-7441

ETHNIC FOODS Kikkoman Sales USA ......................... Page 03 ... 630-954-1244 FAUCETS Faucet Shoppe The ........................... Page 18 ... 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 & Safety ...................................... 847-695-5990 FIRE-ALARM SYSTEMS Keyth Security Technologies ............................... 847-433-0000 FIRE-EXTINGUISHERS Averus ................................................................. 800-393-8287 Foster & Son Fire Extinguishers ......................... 708-233-9505 FIRST AID-EQUIPMENT & SUPPLIES Affi rmed Medical Service .................................... 847-322-9185 FLOOR MAINTENANCE Sexton Complete Care....................... Page 24 ....847-827-1188 FLOORS-SALES & REPAIRS Customcrete LLC ................................................ 847-651-9699 FOOD DISTRIBUTORS Christ Panos Foods ........................... Page 36 ... 312-421-6100 Devanco Foods .................................. Page 27 ... 847-228-7070 Tec Foods Inc..................................... Page 39 ... 773-638-5310 US Foods ........................................... Page 02 ... 800-323-1004 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 FOOD EQUIPMENT Bob King Auctions .............................. Page 18 ... 847-458-0500 Gold Medal Products ......................... Page 08 ... 800-767-5352 FOOD PRODUCTS Riverside Foods ................................. Page 48 ... 800-836-8303 Tec Foods Inc..................................... Page 39 ... 773-638-5310 GFS Marketplace ................................................ 800-968-6361 Grecian Delight ................................................... 847-364-1010 FOOD PRODUCTS-PREPARED Captain Ken’s Foods .......................... Page 23 ....800-510-3811 FOOD-DISTRIBUTION SOFTWARE TopshelfDS......................................... Page 34 ... 770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS......................................... Page 34 ... 770-883-7441 FOODSERVICE EQUIPMENT Leach Food Equipment Dist............... Page 17 ... 815-712-7707 March Quality Used & New Equip...... Page 11 ... 800-210-5895 Thunderbird Food Machinery ............. Page 26 ... 866-451-1668 Zepole Restaurant Supply ................. Page 15 ... 630-783-1239 Losurdo Inc ......................................................... 630-833-2828 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ..................... Page 04 ... 888-908-5600 Mackay Heating & Mechanical........... Page 12 ... 847-381-0448 Bake Tech ........................................................... 847-357-9303 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 ..................... Page 04 ... 888-908-5600 Cobblestone Ovens ............................................ 847-635-0172

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AugustAugust

TO PLACE CLASSIFIEDS, CALL 847-699-3300 Food Industry News® October 2015FOODSERVICE-SUPPLIES Ramar Supply Co............................... Page 32 ... 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 10 ... 630-879-3131 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 11 ... 847-455-5355 Palazzolo’s Artisan Dairy ................... Page 31 . 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy ................... Page 31 . 800-4GE-LATO Kool Technologies ............................................... 630-483-2256 GIARDINERA Natali Brand ........................................................ 847-668-6590 V Formusa Company .......................................... 312-421-0485 GIARDINIERA Authentic Barnds................................ Page 17 ... 708-749-5430 E Formella & Sons .............................................. 630-873-3208 GLASSWARE Flexi Inc.............................................. Page 30 ... 312-842-8822 Sarica Foods ....................................................... 847-671-9680 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical........... Page 12 ... 847-381-0448 GOURMET-FOOD PRODUCTS Artisan Specialty Foods ...................................... 708-762-5238 Market Produce................................................... 312-666-3106 Viola Imports ....................................................... 847-690-0790 GRASSFED BEEF Tallgrass Beef Company .................... Page 28 ... 312-846-1361 GREASE REMOVAL SERVICE Kaluzny Bros Inc ................................................. 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental .......................... Page 16 ... 888-551-1998 Kaluzny Bros Inc ................................................. 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ............. Page 03 ... 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 27 ... 847-228-7070 Kronos Foods...................................................... 800-621-0099 Olympia Foods .................................................... 773-735-2250 H/R-HUMAN RESOURCE SERVICES Benefi tMall .......................................................... 630-320-1417 Trinet ................................................................... 888-874-6388 HAMBURGER PATTY MANUFACTURER Devanco Foods .................................. Page 27 ... 847-228-7070 HAMBURGERS -FRESH & FROZEN Allen Brothers 1893 ............................................ 773-890-5100 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical........... Page 12 ... 847-381-0448 Mechanical 24 ..................................................... 847-987-9738 HOOD & EXHAUST-CLEANING Enviromatic Corp of America ............. Page 03 ... 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 HOT DOGS Vienna Beef ....................................... Page 14 ... 773-278-7800 Crawford Sausage .............................................. 773-277-3095 Red Hot Chicago................................................. 800-249-5226 ICE CREAM Algelato Chicago ................................ Page 11 ... 847-455-5355 Chocolate Shoppe Ice Cream ............ Page 04 ... 608-221-8640 Fox Valley Farms ............................... Page 22 ... 630-231-3005 Homer’s Gourmet Ice Cream ............. Page 20 ... 847-251-0477 Instantwhip Chicago........................... Page 25 ... 800-933-2500 Palazzolo’s Artisan Dairy ................... Page 31 . 800-4GE-LATO Nestle Ice Cream Company ................................ 800-531-2663 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ............................................... 630-483-2256 ICE MACHINE REPAIR & SANITIZING Major Appliance Service ..................................... 708-447-4100 ICE MACHINES Apex Beverage Company .................. Page 14 ..877-901-APEX ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ....................... Page 37 ... 312-733-3900 Mechanical 24 ..................................................... 847-987-9738 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical........... Page 12 ... 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ............................. 708-366-3333 INSURANCE Heil & Kay Insurance Agency............. Page 08 ... 847-259-1421 ISU Northwest Insurance Services .... Page 25 ... 888-366-3467 Jos Cacciatore & Company ............... Page 35 ... 312-259-8200 Northern Illinois Insurance ................. Page 12 ... 815-226-9353 Caro Insurance Services..................................... 708-745-5031 Clermont Specialty Managers ............................. 800-504-7012 Concklin Insurance Agency................................. 630-268-1600 Society Insurance ............................................... 888-576-2438 The Horton Group ............................................... 312-917-8610 INSURANCE SERVICES Northern Illinois Insurance ................. Page 12 ... 815-226-9353 Clermont Specialty Managers ............................. 800-504-7012 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ............... Page 21 ... 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 17 ... 708-749-5430 Devanco Foods .................................. Page 27 ... 847-228-7070 Serrelli’s Foods .................................. Page 31 ..877-385-BEEF Bari Beef ............................................................. 847-305-0056 Red Hot Chicago................................................. 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons .............................................. 630-873-3208 Natali Brand ........................................................ 847-668-6590 ITALIAN SAUSAGE Devanco Foods .................................. Page 27 ... 847-228-7070 Anichini Brothers ................................................. 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co............................... Page 32 ... 708-233-0808

JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ......................... Page 03 ... 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest.................................................... 800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ............. Page 03 ... 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 1893 ............................................ 773-890-5100 LAW FIRMS Dregerlaw............................................................ 312-322-0955 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ........................................... 773-254-6100 Mickey’s Linen .....................................................773-545-7211 Party Linens by DeNormandie ............................ 773-731-9281 Valley Linen Supply ............................................. 630-897-4474 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ................. Page 12 ... 815-226-9353 LIQUOR LICENSE ASSISTANCE Daniel Rubinow License Law Group ................... 773-809-5409 LIQUOR-WHOLESALE Peerless Liquors ................................................. 773-378-3908 LOCKSMITH & SAFES Keyth Security Technologies ............................... 847-433-0000 LOGISTICS COMPANIES Perishable Distribution Solutions ........................ 888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ............................. 847-899-8146 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.................................................... 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .................... 800-382-2266 MEAT-WHOLESALE Devanco Foods .................................. Page 27 ... 847-228-7070 Tallgrass Beef Company] ................... Page 28 ... 312-846-1361 Allen Brothers 1893 ............................................ 773-890-5100 Anichini Brothers ................................................. 312-644-8004 Buedel Fine Meats & Provisions ......................... 708-496-3500 Kingdom Farms................................................... 312-226-4456 R Whittingham & Son Meats ............................... 708-371-1650 MEATBALLS Authentic Brands................................ Page 17 ... 708-749-5430 Bari Beef ............................................................. 847-305-0056 MEDICAL SUPPLIES Affi rmed Medical Service .................................... 847-322-9185 MENUS-CUSTOM PRINTED Accurate Printing................................................. 708-824-0058 MILK Instantwhip Chicago........................... Page 25 ... 800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .................... 847-705-6619 NACHO-EQUIPMENT & SUPPLIES Gold Medal Products ......................... Page 08 ... 800-767-5352 NAME-PLATES & TAGS Classic Design Awards ....................................... 847-470-0855 OIL FILTRATION DEVICES Vito AG ................................................................ 847-859-0398 OIL-FRYING Chef Mac Culinary Cooking Oils ........ Page 18 ... 708-945-9150 OILS & FATS-COOKING Columbus Vegetable Oils................... Page 05 ... 773-265-6500 OILS & SHORTENING Chef Mac Culinary Cooking Oils ........ Page 18 ... 708-945-9150 Columbus Vegetable Oils................... Page 05 ... 773-265-6500

OILS & VINEGAR Pastorelli Foods ...............................................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 ...............................................800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical........... Page 12 ... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ............................................ 847-635-0172 PACKAGING Sunshine Supply Company................ Page 38 ... 773-927-2828 PAINTING & HANDYMAN SERVICES Schubert Painting................................................ 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc..................................... Page 39 ... 773-638-5310 PAPER-PRODUCTS Ramar Supply Co............................... Page 32 ... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co............................... Page 32 ... 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 ............................ 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 07 ... 630-366-2600 Benefi tMall .......................................................... 630-320-1417 Trinet ................................................................... 888-874-6388 PEANUTS Mellos Snacks .................................... Page 04 ....773-772-8911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ............................. Page 29 ... 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 & RELISH Vienna Beef ....................................... Page 14 ... 773-278-7800 PIZZA OVEN RENTAL Chicago’s Own Mobile Pizza Co ......................... 708-305-0236 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 18 ... 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ......................... 847-675-6066 POINT OF SALE SYSTEMS Alpha POS Services ........................................... 630-690-2870 Retail Control Solutions ...................................... 630-521-9900 Schmaus Cash Register & POS ......................... 847-675-6066 POLISH SAUSAGE Harczak Sausage Company ............................... 773-631-8400 POPCORN Mellos Snacks .................................... Page 04 ....773-772-8911

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Food Industry News® October 2015 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products ......................... Page 08... 800-767-5352POULTRY Kingdom Farms................................................... 312-226-4456 POULTRY-FRESH New S B L INC ................................... Page 29 ... 773-376-8280 PRESSURE WASHING Olympia Maintenance ......................................... 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing................................................. 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS T F Processors ................................... Page 32 ... 847-709-2600 PRODUCE DISTRIBUTORS Premier Produce ................................................. 847-678-0780 PRODUCE-WHOLESALE Market Produce................................................... 312-666-3106 PUBLISHING Food Industry News ............................................ 847-699-3300 RE-UPHOLSTERY Chicago Booth ................................... Page 18 ... 773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries.................. 847-350-9774 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ..................... Page 04 ... 888-908-5600 Lee’s Foodservice Parts & Repair ..... Page 22 ....800-728-1102 Mackay Heating & Mechanical........... Page 12 ... 847-381-0448 Accu-Tech ........................................................... 847-658-8440 Mechanical 24 ..................................................... 847-987-9738 REFRIGERATION UNITS-MOBILE Kingtec Midwest ................................. Page 39 ... 708-597-2200 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .................. Page 10 ... 630-879-3131 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .................................. 847-719-6088 Losurdo Inc ......................................................... 630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer .................. Page 10 ... 630-879-3131 Gatorchef.com ................................... Page 08 .888-94G-ATOR Olympic Store Fixtures....................... Page 30 ... 773-585-3755 Ramar Supply Co............................... Page 32 ... 708-233-0808 Zepole Restaurant Supply ................. Page 15 ... 630-783-1239 Berkel Midwest.................................................... 800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ..................... Page 04 ... 888-908-5600 Lee’s Foodservice Parts & Repair ..... Page 22 ....800-728-1102 Mackay Heating & Mechanical........... Page 12 ... 847-381-0448 Accu-Tech ........................................................... 847-658-8440 Berkel Midwest.................................................... 800-921-9151 Cobblestone Ovens ............................................ 847-635-0172 Major Appliance Service ..................................... 708-447-4100 Mechanical 24 ..................................................... 847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions .............................. Page 18 ... 847-458-0500 March Quality Used & New Equip...... Page 11 ... 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ..........................708-361-1150 Kudan Group Inc ................................................. 312-575-0480 Nick Dibrizzi/Coldwell Banker ............................. 708-562-9328 Pontarelli & Company ......................................... 847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc ......................................................... 630-833-2828 Sarfatty Associates ..............................................847-920-1100 RESTAURANTS La Scarola Restaurant ....................... Page 20 ... 312-243-1740 Pita Inn Restaurants ............................................847-677-0211

RESTROOM-SANITIZING & DEODORIZING Reckitt Benckiser-Professional ........................... 800-560-6619 SALAD-DRESSINGS & OILS Columbus Vegetable Oils................... Page 05 ... 773-265-6500 Tec Foods Inc..................................... Page 39 ... 773-638-5310 SANITATION TRAINING Illinois Restaurant Association ........... Page 39 ... 312-787-4000 Food Industry Training ........................................ 630-690-3818 SATELLITE TV SYSTEMS Prime Time Sports .............................................. 847-637-3500 SAUSAGE Vienna Beef ....................................... Page 14 ... 773-278-7800 Anichini Brothers ................................................. 312-644-8004 Crawford Sausage .............................................. 773-277-3095 Red Hot Chicago................................................. 800-249-5226SBA LOANS Ridgestone Bank................................................. 847-805-9520 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 SYSTEMS Keyth Security Technologies ............................... 847-433-0000 SEWER(MAINT)-RODDING & JETTING Tierra Environmental .......................... Page 16 ... 888-551-1998 SHIPPING SERVICES Perishable Distribution Solutions ........................ 888-491-1641 SHORTENING Columbus Vegetable Oils................... Page 05 ... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ............................ Page 10 ... 888-774-6270 SIGNS SpellBrite LED Signs........................................... 312-575-9620 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ............................. 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest.................................................... 800-921-9151 Maestranzi Brothers ............................................ 708-867-7323 SOAPS & DETERGENTS Lee’s Chemical Solutions .................................... 844-550-5337 SOCIAL MEDIA SERVICES Stick Out Social.................................. Page 35 ... 312-655-9999 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ............................................... 630-483-2256 SOFTWARE-FOODSERVICE Culinary Software Services ................ Page 23 ... 800-447-1466 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS......................................... Page 34 ... 770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS......................................... Page 34 ... 770-883-7441 SOUPS Vienna Beef ....................................... Page 14 ... 773-278-7800 SPA King Spa & Sauna............................................... 847-972-2540 SPICE BLENDS Famar Flavors .................................... Page 29 ... 708-926-2951 STEAKS-PORTION CONTROLLED Allen Brothers 1893 ............................................ 773-890-5100 STEAM CLEANING Olympia Maintenance ......................................... 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist............... Page 17 ... 815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest.................................................... 800-921-9151

T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery .................................... 847-593-5957 TABLES-ALL TYPES Chicago Booth ................................... Page 18 ... 773-378-8400 Waco Manufacturing ........................................... 312-733-0054 TAMALES Supreme Frozen Products .................................. 773-622-3777 TEA-GREEN Dewdrop Tea ....................................................... 630-335-7806 TOFU PRODUCTS-ALL TYPES Phoenix Tofu ...................................... Page 12 ... 773-784-2503 TOMATO PRODUCTS Neil Jones Food Company.................................. 800-543-4356 Pastorelli Foods ...............................................800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ............................................ 847-699-3300 TRUCK GRAPHICS American Graphics ............................ Page 10 ... 888-774-6270 TRUCK-REFRIGERATED DCI Central ........................................ Page 38 ... 800-468-7478 TRUCK-SALES & SERVICE DCI Central ........................................ Page 38 ... 800-468-7478 Mercedes Benz of Chicago ................................. 312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center ............................ Page 30 ... 708-352-5551 M & K Truck Centers (Hino) ............... Page 25 ... 708-371-7010 M & K Truck Centers (Isuzu) .............. Page 24 ... 708-638-5827 TV SALES, SERVICE & INSTALLATION Prime Time Sports .............................................. 847-637-3500 UNIFORMS-ALL TYPES Valley Linen Supply ............................................. 630-897-4474 Zee’s Apparel ...................................................... 773-699-1300 UPHOLSTERY CLEANING Sexton Complete Care....................... Page 24 ....847-827-1188 VEAL Allen Brothers 1893 ............................................ 773-890-5100 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ............. Page 03 ... 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 12 ... 847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .................. Page 10 ... 630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions .................................... 844-550-5337 WATER JETTING Drip Drop Plumbing..............................................630-412-1179 WEBSITE DESIGN Americaneagle.com ........................... Page 40 ... 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ........ Page 21 ... 630-930-9516 WHIPPED CREAM Instantwhip Chicago........................... Page 25 ... 800-933-2500 WILD GAME Allen Brothers 1893 ............................................ 773-890-5100 WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care....................... Page 24 ....847-827-1188 WORKERS COMP INSURANCE Northern Illinois Insurance ................. Page 12 ... 815-226-9353 Trinet ................................................................... 888-874-6388 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ............................................... 630-483-2256

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PONTARELLI ASSOCIATESReal Estate Services

Restaurant Brokerage DivisionVince Ferraro

TAVERNJust listed! Established 20 years. Look at what you get: Tavern, enclosed patio, picnic area, volleyball courts and a 2 bedroom

apartment with private deck...all included in the below market-value rent! Confi dent that an experienced operator will

succeed, owner offers fi nancing to a credit worthy buyer. Located on a busy avenue near Gurnee Mills and Great America.

BIZ, FF&E @ $149K. Package w/ REAL ESTATE @ $749K

FAST FOOD IN OAK PARKStoplight corner in near West suburb. Established 15 years.

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

FAMILY DINERNW side, Chicago. Affl uent area. Stoplight corner with

parking. Established 40 years. Newly remodeled. Pristine. Seats 88. GREAT LEASE w/ 3 renewal options for a long term. Currently, absentee owner — this could be a “GOLDMINE”!

Biz, FF&E @ $149K

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!New Price! REAL ESTATE @ $575K

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

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

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

NORTH SHORECafé with advantageous lease and liquor license. Intimate dining room seats 50 plus, 30 on the comfortable alfresco patio. Cooks love the fully fi xtured, well designed kitchen. Owners wish to retire after 30x successful years. Verifi able, profi table books!!

Priced to sell! Biz, FF&E @ $169K.

MUST SELLFreestanding. 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!!

COUNTRY RESTAURANTJust over the border! Elegant, intimate, updated restaurant & bar.

Seating over 75...banquet room seats 200 with bookings into 2016...Apartment is 1,400 sf with 3 bedrooms and 2 baths...

all housed in a beautiful Victorian building nestled in oak trees on 21/2 acres! Plenty of parking. Established 1991.

Owners retiring. REAL ESTATE, BIZ, FF&E @ $625K.

ASSET SALEJust listed! NW Suburb. The build-out, decor and ambiance of

this venue are spot on for a “Pub” or “Sports Bar.” Dining rooms, bar and fully fi xtured kitchen are in pristine condition.

Basement with walk-in coolers and offi ce included in rent. Lease: 5 years with 5 year option at below market value.

VIDEO GAMING allowed! FF&E @ $125K

KITCHEN AND PUBNew! Fantastic opportunity to buy a new business doing

substantial volume with monthly increases. Current operator, a restaurant veteran, specializes in creating concepts and mov-

ing on. This is another winner!! Freestanding building seats 175. Unique decor. Parks 200. Signage. Patio. New FF&E with large kitchen. Liquor license. Bar room and...yes, VIDEO GAMING!!

Great lease. Possible fi nancing. Affl uent NW suburb. Kane County. Biz, FF&E @ $250K

CASUAL AMERICANAJust listed! Unique fast food establishment serving “southern

comfort food” and specializing in broasted chicken. This freestanding building seats 40 and parks 12. It is highly

visible at a busy, signaled intersection in NW Chicago. Known for its delicious food and friendly service, this popular spot receives rave reviews. Tenant favorable lease has renewal options for long term. Illness forces sale. BIZ, FF&E @$99K

MORE LISTINGS AVAILABLE–CALL!SELLING? ALWAYS [email protected] 847/778-3571

NEW LISTINGS & PRICE REDUCTIONS

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

Chicago’s Premier Hospitality Real Estate Brokers

Kudan Group

Reduced

Price!

Albany Park - 4639-41 N. Kedzie Ave. - SemiramisProfitable restaurant with many accolades including a Michelin Bib Gourmand. Casual Lebanese cuisine made from scratch. Owner will train and provide recipes.Size: ~1,800 SF Rental Rate $3,300/Mo. (Gross) Price: $105,000 (Business) Agent: Brian

Lakeview - 3310-12 N. Broadway St. - Bountiful EateryExcellent business opportunity with outdoor seating. Great location with strong foot traffic. Seats 30 indoors and 15 outdoors. All Furniture, Fixtures & Equipment included.Size: ~1,444 SF Rental Rate: $5,494/Mo. (Net) Price: $73,900 (Business/Assets) Agent: Jarrett

Lombard, IL - 105 St. Charles Rd. - Formerly Capone’sCommercial condo/turn-key restaurant for sale. Occupancy on the 1st Floor as well as the finished basement (perfect for private parties). Equipped with 8 tap lines and more. Size: ~2,000 SF (Ground Level) 1,000 SF (Basement) Price: $375K (Real Estate) Agent: Scott

Hammond, IN - 5260-62 Hohman Ave. - Aquavor Nightclub$350,000 Price Reduction! Newly built-out Las-Vegas style nightclub. Owner willing to provide financing for qualified operators based on experience, concept & financials.Size: ~6,100 SF (Building) 5,900 SF (Lot) Price: $649,000 (Real Estate & Business) Agent: Jarrett

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

Elk Grove Village, IL - 66 E. Devon Ave. Newly remodeled and fully-equipped restaurant/bar on bustling Devon Avenue. Turn-key condition with newer kitchen equpment and potential to add gaming. Must see to believe!Size: ~4,390 SF (Building) 27,854 SF (Lot) Price: $399,000 (Real Estate) Agent: Adam

Lincoln Park - Confidential Code #676Business and Real Estate opportunity for sale. Mixed-use building with 3 apartments and a profitable bar/lounge with full kitchen. PPA, Tavern, Late Hour & Retail Food licenses.Size: ~5,190 SF (Business) 6,912 SF (Building) 4,058 SF (Lot) Price: $2,849,000 Agent: Jarrett

Wicker Park - 1178 N. Milwaukee Ave. - Usagi Ya SushiEstablished restaurant and bar near a densely populated intersection. Steps from CTA Blue Line. Opportunity to expand to lower level finished lounge and potential private rear patio.Size: ~2,000 SF Rental Rate: $40/SF (NNN) Price: $169,000 (Business) Agent: Juan Carlos

Wicker Park - 1178 N. Milwaukee Ave. - Usagi Ya SushiEstablished restaurant and bar near a densely populated intersection. Steps from CTA Blue Line. Opportunity to expand to lower level finished lounge and potential private rear patio.Size: ~2,000 SF Rental Rate: $40/SF (NNN) Price: $169,000 (Business) Agent: Juan Carlos

Lakeview - 2920 N. Clark St. - Yuki HanaBelow market rent with rare PPA license and full kitchen. Business in operation for over 10 years. Occupancy of 99. Opportunity to add a 900 SF outdoor beer garden. Size: ~3,600 SF Rental Rate: $5,843 (Modified Gross) Price: $249,000 (Business) Agent: Brian

Lakeview - 2920 N. Clark St. - Yuki HanaBelow market rent with rare PPA license and full kitchen. Business in operation for over 10 years. Occupancy of 99. Opportunity to add a 900 SF outdoor beer garden. Size: ~3,600 SF Rental Rate: $5,843 (Modified Gross) Price: $249,000 (Business) Agent: Brian

Chicago Suburb - Confidential #677Real Estate opportunity centrally located in an affluent North Chicago suburb. Existing operating business in a 19,735 SF building with additional 2.3 Acres of land. Zoned B-2. Size: ~100,003 SF (Land) Price: $3,690,000 (Real Estate) Agent: Jarrett

Gold Coast - Confidential #674Nightclub, lounge & bar with kitchen. Business holds Tavern, Late Hour, Tobacco and PPA licenses. Occupancy of 241. Qualified Operators only. Size: ~3,200 SF Rental Rate: $9,400 Net Price: $300,000 (Business) Agent: Jarrett

Gold Coast - Confidential #674Nightclub, lounge & bar with kitchen. Business holds Tavern, Late Hour, Tobacco and PPA licenses. Occupancy of 241. Qualified Operators only. Size: ~3,200 SF Rental Rate: $9,400 Net Price: $300,000 (Business) Agent: Jarrett

312.575.0480www.kudangroup.com

twitter.com/RestaurantRE

West Chicago, IL - 540 Main St. - Formerly Privilege Sports BarCommercial condo/turn-key restaurant for sale. Sizable kitchen and office upstairs with an open floor plan. Perfect for any bar/restaurant re-concept!Size: ~4,000 SF (Ground Floor) + Office on 2nd Floor Price: $364,500 (Real Estate) Agent: Scott

Jefferson Park - 4630 W. Lawrence Ave. - Cafe ZafferanoNewly renovated mixed-use building with 2,000 SF turn-key business. Established bar/ restaurant on ground floor with all FF&E & licenses included. Size: ~3,716 SF (Bldg.) 3,125 SF (Lot) Price: $614,500 (RE) and/or $94,500( Bus.) Agent: Scott

PRICEREDUCED!

PRICEREDUCED!

CLASSIFIEDSTo place your ad, call: 847-699-3300

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Food Industry News® October 2015

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REALPOUL REALTY“Commerce With Morality™”

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

Peter J. Poulopoulos, MBA

BREAKFAST-LUNCH Free Standing - Business Only (With Property $350,000) PENDING DEVELOPMENT SITE 37,500 sq. ft. - Busy Main Street - (25,000 sq. ft. $450K) PENDING FAST FOOD Newer Fixtures and Equipment - Small but Great! $69,000 FAST FOOD Attractive Fast Food Business - 60 Seats - Able Parking $95,000 FAST FOOD Free Standing - Corner - Excellent Traffi c Pattern - Since 1964 $115,000 FAST FOOD Fast Food with Possible Drive Thru PENDING FAST FOOD Business Only - Successful and Profi table Fast Food with Drive Thru. $125,000 FAST FOOD 6 Days, EZ to Run, Fantastic Location, 50 Seats $145,000 FAST FOOD With Property - Free Standing - 34 Years With Same Owners! $255,000 FAST FOOD & PIZZA With Property - Free Standing - Business Only? Let’s Talk $275,000 RESTAURANT Excellent Restaurant Since 1969 - Fantastic Possibilities $199,000 RESTAURANT With 6 Apartments! - Same Owner 40 Years - (Business $170,000) $645,000 RESTAURANT ITALIAN Business Only - Authentic Italian - Outside Patio - Private Rooms $275,000 RESTAURANT ITALIAN With Property - Bar - Profi table - Well Known - Video Poker $995,000 RETAIL STORE(S) 2 Retail Stores Fully Occupied - A Good Investment Deal! $119,000 SPORTS BAR With Property - Plus Rental - Owner Retiring After 29 Years PENDING SPORTS BAR & PIZZA With Property - Since 1965! - A Super Deal - Business only $195K $1,495,000 SPORTS BAR & RESTAURANT With Property - Well Known Place; a Popular Destination $695,000 SPORTS BAR & RESTAURANT With Property - 1.3 Acres - 18,000 Sq. Ft. Strip Mall PENDING SPORTS BAR & RESTAURANT With Property - Bar - (Business only $345,000) -Short Hours PENDING SPORTS BAR & RESTAURANT Restaurant - Bar - Pizza on 3.5 Acres Property - Reputable $2,250,000

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

A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE

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.com

Rosati’s Pizza – 2 store opportunity - New• Far NW Sub• Store 1 sales $448k rent $2,200 - $199k• Store 2 sales $412K Rent $2,700 -$169k

Neighborhood Bar and Grill – NW Sub –New• Est. 1950• Rent $3k• Sales $365k• Asking $260k

Hot Dog Beef and Gyro – Far NW Sub –New• Est. 12 years• Rent $1,500• Asking $49k

Hot Dog, Beef Gyros – Far NW Sub - New• Rent $2,532• Sales $220k• Asking $44,900

Browns Chicken and Pasta – South Suburbs• Est. since 1994 • 2014 sales $362k• Rent $4,199• Asking $139k

High Volume Bar and Grill – South Suburbs• 2014 sales $832k• Rent $6,000/mth • Asking $250k

Indian Restaurant and Bar – NW Subs Price Reduced

• 2014 Sales $600k• Rent: $4,917• Asking $189k

Pizza, Catering Pasta – NW Subs • Rent $1,400• Picard Spitfi re 24 pan Pizza oven• Asking $79k

Philly Steak Sandwich – Lincoln Park – Price Reduced

• 600 SQFT• Asking $45k

Restaurant & Bar Lake Geneva with Property

• Same owners since 2004• Seats over 175 outside • Asking $1.85MM

High Volume BBQ Rest w/ Drive Thru Far SW Subs– Price Reduced

• 2014 Sales $745k• Rent $5,150• Asking $299k

Rosati’s Pizzeria – Far SW Subs • 2014 Gross Sales: $489k • Rent $2,489• Price $239k

Pizza – Elmwood Park area• 2014 Sales $535k• Rent $2,960• Asking $125k

Mexican Fast Casual Franchise - NW Sub• 2014 Sales $700k • Rent $8,200• Asking $135k

Franchise Resales• Subways• Red Mango • Rosati’s Pizza

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! Available for sale or lease.

BERWYN5,000 SF turn-key restaurantAmple parkingLocated on Cermak RoadReal Estate Fixtures & Equipment:$325,000

NORTHWEST SUBURBS - O’HARENational Tenant Location Free standing restaurant 3,500 SF with drive-thru, POS systems, walk in coolers, etc on 1 acre lot. Selling Real Estate Fixtures and Equipment $259,000 Bank Owned.SOUTHWEST SUBURBS - MOKENAIconic 11,000 SF sports bar Established for 10 years with plenty of parkingCompletely remodeled 3 years ago. Real $$$ Maker. Owner retiring. Selling business only.Call for more information.

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.

CHICAGO - 26TH & KEDZIE AVENUEClean incidental liquor license transferableFree standing 17,000 SF seats 50037,500 sq. ft. land; parks 100. Turn key, fully equipped. Selling real estate, call for more information.

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

NORTHEAST SUBURBS - LINCOLNWOODVery popular restaurant-bar-banquets with outdoor garden & cateringEstablished for 29 years, 13 years at this locationCompletely remodeled 2 years ago. Hot corner, seats 300 with plenty of parking. Turn key, ready

for any concept. Selling real estate and business, call for more information.

SOUTHEAST SUBURBS - LYNWOODFast food restaurant, free standing on corner lot Established for 14 years, owner retiring800 SF building on 30,000 SF corner lotFor real estate & business $249,000

CHICAGOLAND AREA - FAST FOODReal $$$ Maker2,000 SFGreat Lease.

SOUTHWEST SUBURBS - MATTESONTurn key, fully equipped restaurant with drive-thru Free standing 4,850 SF, seats 240 +/- on 37,227 SF lot, parks 100+/-. Located on the outlot of famous movie theater. This was a former Al’s Beef/Nancy Pizza conceptSelling real estate, call for more information.

NORTHWEST SUBURBS - STONE PARKBar-lounge, established for 25 years. Real $$$ Maker. Four video poker machines, jukebox, pool tables, darts, etc. Free standing 3,500 SF with full kitchen on 9,000 SF lot. Seats 80, parks 20. Selling Real Estate & Business.

CHICAGO - MONTCLARE/ELMWOOD PARK AREACaffe Italia, 2625 N. Harlem Avenue Complete turn-key, brand new built in 20095,000 SF plus lower levelIncidental liquor license availableAvailable for sale at $595,000 and for lease at $9 per SF NNN.

BEAUTIFUL UPGRADED FOOD TRUCK 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

BAKERY BUSINESS OPPORTUNITYBuilding Available For Rent-Sale

All FF&E included in rent2400 S/F W/Basement

Prime location - Ample Parking - Elmhurst

Owner Financing or Joint Venture Considered

Call (630) 833-4411Charles Mueller-Broker Owned

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MEMBER: CRBA

COMMERCIAL/RESIDENTIAL BUILDINGTavern with Real Estate

Corp. lic. with 4am and public place of amusement licence. Total of 11 units in 3 adj. 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 pkg. 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• • • • • • • • • • • • • • • • • • • • • • • • • • • • •

7 Unit Building3121 N. Cicero. 4 apts. with tavern & food. Liquor license.

Lot 50 x 125. Some fi nancing available. $795,000Call Wesley at 773-671-1273

OPPORTUNITY!THIS IS THE ORIGINAL *NICKEYS*. 50 YEARS IN BUSINESS. FREE STAND-ING BUILDING PLUS REAR

STORAGE BLDG. IN A 50x125 LOT WITH PARKING!! COMPLETELY REDONE EXCEPT THE WALLS IN 2013, OVER $200,000 SPENT. 16 FT. HOOD FRONT @ 10 FT. HOOD IN BACK!! ADDITIONAL 86x125 CORNER LOT AVAILABLE. HURRY WITH AN OFFER!!GOLDEN CENTER REALTY INC. THANOS MAKRIS 708-296-5500

OUTSTANDING INVESTMENT OPPORTUNITIES

401 & 403 S. 2nd St., Pekin, IL - IL Rte. 29 Southbound

Dairy Queen - 1,832 SF, 36x14 solarium, full basement, new roof & C/A 2002, new furnace (2000), blacktop parking lot (2011), 14x8

freezer on lot, back alley for trucks.Splash Room Laundromat

1,600 SF, 30 washers / 16 dryers including 4 doubles,

new roof (2008), 10x10 shed.Total parking spaces for both: 25

RICK SIMPSON, BROKER, REALTOR, [email protected]

309.202.8148

FIXED BOWL SPIRAL MIXER110 LB CAPACITY LOISELET/GROUPE BONGARD

NEW!$9,400 OBO

CALL TED847-942-7675

or [email protected]

SUPPLIERS: Looking For An Experienced

Local Sales Rep?Respected by a loyal following of

buyers at restaurants, institutions, grocery stores and distributors.

Successful 33 year track record of working with companies and increasing

their sales and visibility. Sales efforts are supported with social media efforts and getting your company tapped into our network of the local market’s top

and hardest to reach buyers. New sales don’t always happen fast, but ultimately you’ll see more profi t

and success for your company.

If interested, contact Seymour Profi t at the Food Industry News offi ces to see

how we can make your sales team more productive, effective and help increase your sales. 847-699-3300

Swanson’s Beverly Ritz

Catering and Deli

Thriving business since 1959 complete with full kitchen, walk in coolers, dis-play cases, service stations, seating for 22 plus base-ment storage and 2nd fl oor 2 bedroom apartment. True “Turn Key” Opportunity!

Call Bill Biros or Nancy Hotchkiss for details.

708-422-0011

FOR SALE - STILLMAN VALLEY AREAEstablished 30+ years. Bar & grill with gaming. Sale includes business, building, rental home with ten-

ant in place on approximately 4 acres. Also included is 7 years free water & sewer use that transfers to new owner (priceless) and new outdoor bar - just

completed. Sale is confi dential and requires a signed NDA. Serious inquiries only. Broker owned. $575,000.

815-218-5828

— — FOR SALE — —SPORTS BAR AND CAFÉ (Chicago, IL)Owner retiring – Popular sports bar with adjoining 24-hour café. Includes all fi xtures and equipment.

Business only for sale. Building not for sale. 12 years remaining on lease. Approximately 3,000 SF inside

and 2,000 SF outside, private beer garden. Clean and profi table. Located on Irving Park Road, Northwest

Side of Chicago. Asking $385,000 or best offer. Call Gale Fabisch at Clark Fabisch Realty - 847-606-6309

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

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 FLARE• Est. over 14 yrs. Seats over 350 w/ banquet room. Facility 11,000 + sq. ft. on 2.2 acres. High volume sales. Very confi dential. Call for details.

SPORTS BARS & PUBS• Famous - 40 yrs. established

restaurant chain. Looking to expand business for potential operators. Multiple locations available. High volume. Prices w/ property & business start-ing 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 mid 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 Limited hours. Possible owner fi nancing. Asking $99,000 OBO.

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.

THE TROLLEY BARN24216 W. Lockport St., Plainfield

For LeaseRedeveloped Retail CenterFantastic opportunity to be in on from thebeginning of the redevelopment of thehistoric Trolley Barn. Located in the heartof one of the most charming towns in Illinois,ownership is offering space for lease from4,000 sf to 12,925 sf. Ideal location fora brew pub or any type restaurant thatwould benefit from a unique, thrivingdowntown location. Great visibility, easyaccess and on-site parking.Lease Rates Negotiable

For More Information Contact:

Keith Conroy815-347-2756

[email protected]

HONIG-BELL

www.cbchonigbell.com

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August

Save The DaTe!Thursday, October 15, 2015

Chefs Hall of Fame Dinner Event Honoring Our 2015 Inductees

Crystal Gardens, Navy Pier700 E. Grand, Chicago • 5:00–9:30pm

Honorary Event Chair: Phil Stefani • Honorary Chairman: Jesse White, Secretary of State

Come join Chicago’s celebrity chefs and restaurateurs with up to 1200 of your industry friends and fellow foodies!

n $80 Per Person n $125 At the Door n $995 VIP Table of 10 (limited VIP seating)(no pre-sale or discounted tickets)

Purchase Tickets On-line:www.brownpapertickets/event/1332662

n Sponsorship Packages: $2,500 to $7,500 n Program Booklet Ad Prices: $175 to $500

n Complimentary Cocktail Barn Wandering feast prepared by local Restaurants and chef inductees

n Silent Auction n Entertainment n $15 Discount Parking

For more information or to donate silent auction items, contact::Carmella Anello 630-290-7008 ~ [email protected]

Tickets are non-refundable / Space is LimitedFundraising proceeds to fund building site for museum

Please consider sponsorship or donations

Chef of The YearChef Tony Mantuano

Spiaggia

Industry LeaderSteve LombardoGibsons • Luxbar

Hugo’s Frog Bar Quartino

Industry LeaderHugo Ralli

Gibsons • Luxbar Hugo’s Frog Bar

Quartino

Pastry Chef of The YearChef Judy Contino

Bittersweet

Industry LegendGeorges “Kiki” Cuisance

Kiki’s Bistro

Legendary ChefChef J. Joho

Everest • Paris Club

For sponsorship information contact Ed Princell, Vice President and Event Chair,

773-459-2097

OPPORTUNITY!THIS IS THE ORIGINAL *NICKEYS*. 50 YEARS IN BUSINESS. FREE STAND-ING BUILDING PLUS REAR

STORAGE BLDG. IN A 50x125 LOT WITH PARKING!! COMPLETELY REDONE EXCEPT THE WALLS IN 2013, OVER $200,000 SPENT. 16 FT. HOOD FRONT @ 10 FT. HOOD IN BACK!! ADDITIONAL 86x125 CORNER LOT AVAILABLE. HURRY WITH AN OFFER!!GOLDEN CENTER REALTY INC. THANOS MAKRIS 708-296-5500

THE TROLLEY BARN24216 W. Lockport St., Plainfield

For LeaseRedeveloped Retail CenterFantastic opportunity to be in on from thebeginning of the redevelopment of thehistoric Trolley Barn. Located in the heartof one of the most charming towns in Illinois,ownership is offering space for lease from4,000 sf to 12,925 sf. Ideal location fora brew pub or any type restaurant thatwould benefit from a unique, thrivingdowntown location. Great visibility, easyaccess and on-site parking.Lease Rates Negotiable

For More Information Contact:

Keith Conroy815-347-2756

[email protected]

HONIG-BELL

www.cbchonigbell.com

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NAME TITLE COMPANY NAME

ADDRESS CITY STATE ZIP

EMAIL ADDRESS

MAIL THIS COUPON AND QUALIFYING INVOICES TO:

Attach qualifying distributor invoices. Only one redemption per establishment per year. Not to exceed $40. Offer does not apply to chains or product purchased on bid. Please allow 4 to 6 weeks for refund. Original coupon must be submitted in order to qualify. This offer is not valid with any other offer.

Buy 3 cases and get $40 back.Offer expires January 31, 2016

Riverside Foods2520 Wilson StreetTwo Rivers, WI 54241

Order These Amazing Appetizers & Save!

Trivers’™ Lightly Dusted Cheese CurdsCreamy white cheddar cheese with a light crispy

golden coating.

Homestyle White Cheddar Cheese CurdsFresh Wisconsin white cheddar curds dusted with

a touch of garlic in a crispy breading.

Super Samplers™ Combo BasketsOne Bag. One Order. One Fry Time.

Great taste and great profits!

For FREE samples, call our local representatives Pacific Coast Marketing 630-820-1170

or Marc Pagano 920-973-2490 To order these products, contact any of our

high quality business partners in the Chicago area markets

Battaglia l Gold Medal l Greco and Sons

l PFG-Fox River l MC Foods

riversidefoods.com

Buy 3 cases and get $40 back.

To order these products, contact any of our high quality business partners in the

MC Foods

oct 41-48.indd 48 9/11/15 1:53 PM

food industry news october 2015 web edition

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