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FOOD INDUSTRY NEWS M

ARCH 2016

CHEF PROFILES ........................................ 6, 23, 32CARY MILLER .................................................. 11AROUND CHICAGO: JOE’S & BUB CITY: ROSEMONT ........14CHICAGOLAND NEWS .......................................... 25DINING WITH MS. X ........................................... 30NATIONAL NEWS ............................................... 35NUGGETS ........................................................38TRAVEL: MYRTLE BEACH ......................................40DIRECTORY & CLASSIFIEDS ...................................41

Internationally-renowned Southern Brazilian Steakhouse, Fogo de Chão (pronounced fo-go dee shown), has opened its new Naperville location in the Freedom Commons dining district. This is the third Chicagoland location for the brand that introduced authentic churrasco to the area more than 14 years ago.

Fogo de Chão shares the Brazilian gaucho traditions of churrasco, the art of roasting meats over an open fire, and espeto corrido, or “continuous service,” which allows guests to control the variety and pace of their dining experience. The Naperville culinary team is proudly led by Head Gaucho Chef Joacir Roscete, who first learned the gaucho style of cooking on his family farm in the Brazilian state of Santa Catarina. Fogo’s Brazilian-

trained gaucho chefs butcher all of the meats in-house, roast them over an open fire, and then carve each cut tableside. The menu features a wealth of savory,

fire-roasted meats. Some favorites include:

Picanha - the prime part of the top sirloin, sliced thin and lightly seasoned with rock salt or garlic

Filet Mignon - an elegant and tender cut of beef, it’s dressed simply with sea

salt to expose its natural flavorsCordeiro - fresh lamb flavored with

a special mint marinade, sliced off the bone or served as tender chops

Ribeye - this highly marbled cut of beef is slowly grilled over direct heat to maximize its flavor and tenderness

Fraldinha - one of the most distinctive and flavorful cuts of beef from the bottom sirloin. Continued on page 33

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Food Industry News® MARCH 2016 Page 3

Food Industry News Issue 3, March 2016 (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.comThis publication cannot and does not assume the

responsibility for validity of claims made for the products described herein.

Copyright © 2016Foodservice Publishing Co., Inc.

Food INdustry News1440 Renaissance Drive, Park Ridge, IL

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Valerie Miller, President and Publisher

Mark Braun, Associate PublisherTerry Minnich, Editor

Cary Miller Advertising/Vice President

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Denny’s to Go Cage-Free by 2026

Following the lead of many other major chains, the family-dining brand has an-nounced that it is mov-ing forward with plans to transition to cage-free eggs in its U.S. res-taurants over the next decade. – Adapted from Fortune

Hot Beverage TrendHot beverages are hot, regardless of the season.

Younger consumers, especially Millennials, are seek-ing more complex flavors in all aspects of cuisine, including beverages. Bold flavors of herbals, florals and fresh spices are finding their way into hot bev-erages, including teas and coffees. The demand for specialty teas has created a need for modern presen-tations that enhance the experience. – Adapted from libbey.com

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US Wine Market Reached $38B in 2015

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Page 6 MARCH 2016

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If you are going to achieve excellence in big things, you develop the habit in little

matters. Excellence is not an exception, it is a prevailing attitude. — Colin Powell

Why We Believe in Conspiracies According to a recent study, nearly half of all

Americans believe in some conspiracy theory or other, although some are more vocal than others. So why is that? Blame evolution. As human brains developed the ability to recognize patterns, just like our closer primate relatives, our senses find infor-mation and our brains try to put all of it into per-spective.

Back when our ancestors were hunter-gatherers, a dark storm cloud meant rain, and several days of rain meant that the seasons had changed, and so it was time to relocate. Today, our brains have a great deal more to choose from. It’s why we see icons of the Virgin Mary on a grilled cheese sandwich, or a demon peering through the smoke of Ground Zero, follow-ing the World Trade Center attacks.

Ordinary events have no meaning until we put them in a larger context, but that total picture must change to fit with the evidence. The more uncertainty, the more likely people are to believe in a grand conspiracy like the government or aliens, is actually in control.

Believing in conspiracy theories may satisfy some of our basic psychological needs — namely, the need for security and peace of mind. It might sound con-tradictory, but being “in the know” gives people reassurance, making them feel they have knowledge of the unknown, while everyone else on the outside is lost. Consequently, those who believe in conspiracy theories tend to be less friendly, interacting with a smaller social network of people. Many parts of conspiracy theories are the result of not understanding how complex social structures like the government or scientific communities actually work.

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4 Natural Healing Foods Apples. An apple a day keeps the doctor away -- spe-

cifically the cardiologist. A 2012 study at Ohio State University published in the Journal of Functional Foods found that eating just one apple a day for four weeks lowered LDL (bad) cholesterol by 40 percent. The profes-sor leading the study explained that not all antioxidants are created equal, and that a particular type of antioxi-dant in apples had a profound effect on lowering LDLs, a contributor to heart disease. The study was funded in part by a grant from the U.S. Apple Association, among other supporters.

Asparagus. Based on taste alone, asparagus is a favor-ite food for many. But you’ll really love that it’s a non-starchy vegetable with only 5 grams of carb, 20 calories, and almost 2 grams of dietary fiber per serving. It’s es-pecially high in an antioxidant called glutathione, which plays a key role in easing the effects of aging and many diseases, including diabetes, heart disease, and cancer.

Avocados. The American Journal of Clinical Nutrition published a study in 2008 that found that women who reported eating the highest amount of good fats, unsat-urated vegetable fats, such as those found in avocados, were 25 percent less likely to develop type 2 diabetes compared with women who ate the least amount.

Blueberries are part of the family of fruits containing

flavonoids, known for their many health benefits, including heart health. In addi-tion, blueberries’ high fiber content may reduce the risk of diabetes and cognitive decline, and help keep blood sugar more level, says Joanne M. Gallivan, MS, RD,

director of the National Diabetes Educa-tion Program at the National Institutes of Health. “Recent studies have also shown that berries have an anticancer effect by inhibiting tumor growth and decreasing inflammation.

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Greenridge Farm Goes All Natural with Fresh Ingredients and New Packaging

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Delivering on the de-mand of its loyal custom-ers, Greenridge Farm is going back to the basics of quality nutrition by revisiting its recipes and product line. Chicago-land grocery shoppers can find Greenridge Farm artisanal deli meats, sau-sages, cheeses and condi-ments with a fresh new look and cleaner, all nat-ural ingredient line.

With more than 70 products in its portfolio, Greenridge Farm offers a wide range of deliciously distinct all-natural deli meats, sausages, cheeses and condiments, includ-

ing a variety of organic options. The brand’s top sellers include Black Forest Ham, Applewood Smoked Ham, Five Pep-per Turkey Breast, Hicko-ry Smoked Turkey Breast, Santa Fe Chicken Breast, Jalapeno & Cheddar Sau-sage and Black Forest Sausage, among others.

In addition to product improvements, all Green-ridge Farm meats, chees-es and condiments have a brand new look, in-cluding an updated logo, color palette and product packaging design.

Consumers can find Greenridge Farm deli

meats, cheeses and con-diments at the deli case and sausages in the packaged meats section of Chicago area grocery stores including Maria-no’s, Tony’s Finer Foods, Angelo Caputo’s Fresh Markets and more. For more store locations, vis-it www.greenridgefarm.com/findus.

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Cary Miller: PEOPLE SELLING THE INDUSTRYThis month I am proud to be pictured with Chef Michael Kornick, founder and owner of mk, DMK Burger, Fish Bar, County Bar-beque and Ada Street. Although known primarily for his accomplishments as a chef, Michael Kornick has developed into one of the country’s leading restaurateurs. He is highly sought after and respected as

an authority on restaurant management and hospitality and is known as a gen-erous mentor to those who have worked under him past and present.

Bill and Mary Budler are the owners of Quality Food Bro-kers, one of our markets’ fi nest independently owned food-service brokerage companies. Bill and Mary call on chain ac-counts, distributors and independents to promote their lines which include SuperHash, the country’s fi rst premium Corned Beef Hash. If you are tired of serving average quality food, con-tact Mary or Bill. They represent top quality products which help foodservice operators to increase sales, margins and their

repeat business. You can see the SuperHash ad on page 7 of this issue.

David and Michelle Bender and Tony Dil-bierto are with Air 1 Wireless by Sprint, Il-linois’ largest business to business solution provider for communication devices and GPS tracking systems for vehicles. Because Air 1 specializes in serving the B2B market, they have many solutions to help you con-trol costs and monitor employee productiv-ity. If you want to make sure you are getting the most productivity out of your employ-ees, contact Tony, Dave or Michelle. They are experts in helping food industry businesses and suppliers to improve their communications, accountability and effi ciency. You can see their ad on page 17 of this issue.

Frank Petrocino is the founder and owner of Zone Mechanical, Inc., a local fi rm serving independent and chain supermarkets, food distributors and large refrigerated warehouses. Frank is an expert in helping these clients to reduce energy con-sumption and maintain their refrigeration systems. Be-cause of Franks expertise, the company has become the preferred vendor for many local chains, distributors, food processors and those with cold warehouses. You can see the Zone Mechanical ad on page 15 of this issue.

Pete Ricards and Garrick Mackiney are with Fox Ford, Chicago’s newest Ford Dealer. Fox Ford is a full service dealership for commer-cial vehicles and autos, and is conveniently located at 2501 N Elston Avenue (just north of Fullerton Avenue). Fox Ford is positioned to become the area’s leading vendor of Ford vehicles to the local food industry. You can see the Fox Ford ad on page 15 of this issue.

Chris Welch is the founder and owner of Simply Baked Gluten-Free, a fi rm offering branded, co-packed and private label gluten free bakery products. Consumers are willing to pay more for products with-out gluten, and Chris makes it easy for you to tap into this growing market.

James Celli and Mark Kunicki are with Better Mer-chant Rates, a company offering full service credit card processing for the food industry. By offering better rates to their customers, their fi rm is quickly amassing a strong customer base which includes many of the “who’s who” of our local food industry. It’s almost impossible to read your credit card state-ment, but by contacting these gentlemen, you may be

able to save thousands of dollars per year.

Brian Kerby is the owner of Heartland Beer, a boutique craft beer distributor specializing in distributing local micro-brews. Brian understands that his customers want quality and freshness, which is why he offers a limited selection of beers, which are all at the top of their category and guar-anteed to be fresh. If you are looking to satisfy consumers by offering more local microbrews, contact Brian. He has an excellent selection of products.


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Chocolat Frey Makes Its North American Debut

Chocoholics rejoice! The luxurious, fine Swiss chocolate once only available overseas, announced immediate availability in North America. Steeped in tradition since 1887, Swit-zerland’s favorite chocolate brand, Chocolat Frey®, offers authentic Swiss-made confection-ery products, delivering the distinctive and in-dulgent flavors unique to European chocolates. The Chocolat Frey® brand is the market lead-er among Swiss chocolate manufacturers and these items are exclusively manufactured in Switzerland following a bean to bar process.

Chocolat Frey® will introduce Swiss Premi-um Chocobloc Bars and Chocobloc Mini Bars, Swiss Chocolate & Premium Nut Bars, and an Artfully Crafted Swiss Praline Box Assortment. “The product assortment features a number of bar sizes and pack types including count goods, mini bars in standup pouches, a boxed chocolate line and large format and premium nut bars,” said Colette Schilling, COO Chocolat Frey North America. “The nut bars are unique to the U.S. market, as they have more than 25 percent nut content.”

Additionally, Chocolat Frey® plans to launch a line of semi-solid milk chocolate Easter Bun-nies packed in polyethylene terephthalate (PET) shells with metallic finishes. The bunnies come in 2 different sizes and in 3 different colors: 1.9oz & 6oz, who are named Sunny, Funny and Lucky, with SRP’s of $3.59 and $7.99.

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● Swiss Chocolate Bunnies – These delicious Bunnies come in attractive, bright and colorful packaging, complete with their own names and fun personalities.

The brand will support the North American launch with a national advertising print cam-paign, digital initiatives and consumer sam-pling events. For more information, visit http://www.sweetworks.net.

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The partners behind Bub City, Joe’s on Weed Street and the Windy City Smokeout, a BBQ country music festival, are bringing two new ventures that will occupy 35,000 square feet at 5441 Park Palace in the MB Financial Park in Rosemont, Illinois. The venue official-ly opened in February.

“After we got over our initial fears of taking such a large space, we realized that we could have the ability to not only book 1,500 per-son shows and events, but also bring the great food and fun spirit of Bub City to Rosemont,” says Lettuce Entertain You managing partner, Jerrod Melman.

Joe’s Bar, long known as a place to see fu-ture stars like Miranda Lambert, Brad Paisley and Dierks Bentley occupies two-thirds of the space with a stage that will play host to week-ly lineups of country music’s biggest names, up-and-comers, local talent, DJs and more.

“It was only a matter of time until we com-bined two brands, “says Joe’s Live partner Ed Warm. “We’ve brought together our vision of creating a concert room that music fans will love combined with the best food and hospi-tality that Lettuce Entertain You is known for; it’s going to be really special.”

Attached to Joe’s Live is Bub City, open daily for dinner at 4:30 p.m. that will spotlight a barbeque menu with its famous Southern-style brunch and DIY Bloody Mary bar on Saturday and Sunday mornings. Weekday lunch service will follow. The menu is crafted by chef/partner Doug Psalttis, with highlights including house-smoked meats like 18-hour Natural Beef Brisket and BBQ Pork Ribs. Other sig-natures include Bub’s Gen-

eral Joe’s Fried Chicken and All American-Double Barrel Burgers.

“We’re ex-cited to intro-duce Bub City to Rosemont and look forward to all the pos-sible parties we can throw says Chef Psaltis. “We envision everything –from a family style crab boil for hundreds to an amazing Black Tie Levi party and tailored plated dinners for weddings and special occasions.”

Both Joe’s Live and Bub City will offer event and party options for groups ranging from eight to 1500 guests. From corporate dinners and bachelorette parties to VIP experiences in one of the private rooms that overlook the Joe’s stage, the space offers a wide variety of entertainment for groups. In addition to in-restaurant event capabilities. For reserva-tions and more info visit bubcitychicago.com and joesliverosemont.com.

I love country music and have seen a few of country’s hottest stars at Joe’s on Weed Street. Now, they’re rollin’ it home to the ex-citing Rosemont entertainment quad.

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Hawaiian Food TrendPoke bowls — a mix of fresh raw fish, vegeta-

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Clean Label TrendRising demand for organic food and

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Pre-Harvest Food Safety: Research at International Poultry Scientific Forum

Federal U.S. food safety surveillance data in recent years shows significant progress by the poultry and

red meat industries in reducing foodborne pathogens. Nonethe-less, notes Doug Smith, Ph.D., Di-rector of Food Safety at Diamond V, the rates of human illness per-sist.

The Foodborne Diseases Active Surveillance Network operated by U.S. Centers for Disease Control and Prevention has been tracking trends for human infections trans-mitted through food for nearly 20 years. Salmonella, Campylobacter, and Escherichia coli have been fre-quently associated with consump-tion of animal protein products. Often these bacteria have been cited among the top five patho-gens causing foodborne illness in the U.S.

“Despite progress against pathogenic E. coli,” Dr. Smith says, “the level of Salmonella infections have been constant for nearly a decade and Campylo-bacter infections have been on the rise.”

This ongoing challenge is part of the move for new federal feed and food production regulations since passage of the U.S. Food Safety and Modernization Act.

“To lower the risk of human illness,” Dr. Smith says, “companies producing foods of animal origin must im-plement effective pre-harvest food safety programs.”

Producing a safe, sustainable, and affordable food supply, says Don McIntyre, Ph.D., Diamond V Direc-tor of North American Poultry Research and Tech-nical Service, means strengthening each link in the food supply chain -- from farm to fork.

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Fast-Casual Pizza Player Expands Growth

The rapidly growing Pieology Pizzeria has re-ceived a strategic invest-ment from the founders of Panda Restaurant Group, parent of the Panda Express chain.

Terms of the deal were not released and Pieology officials did not characterize the in-vestment. But the move will give the growing fast-casual pizza chain access to Rosemead, Calif.-based Panda Res-taurant Group’s vast re-sources, from real estate to vendor relations and buying power, the com-pany said.

Rancho Santa Margar-ita, Calif.-based Pieology is one of the largest fast-casual pizza concepts that have been expand-ing rapidly in recent years. Founded in 2011 by Carl Chang, Pieology has about 80 units and is a leader in the catego-ry, along with more than 100-unit Blaze Pizza, 92-unit MOD Pizza, and more than 80-unit Pie Five Pizza Co.

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Our great grandparents knew this, if they were of an old world society: “The heart knows these things,” an oma would tell us, and remarkably, that advice has a strong basis of truth.

It is called the “single eye of the heart” (Chante Ishta), and in the Lakota Sioux beliefs, the heart and mind are bound to-gether like a cosmic gy-roscope, finding what is both known and familiar. Yet, in all corners of civili-zation, the belief is shared, if not openly, then quietly and with reverence. Don’t believe it? Then, consider a common term we use across the planet: Ah kay wan chee keyn ktay, the simple greeting “It’s good to see you again!” At the surface, it is a greeting, but at it’s core, was and remains a key element of heart-based intelligence, an science knows that it exists. So do salespeople; we make decisions from the heart because the heart processes informa-tion, them instructs the brain to get what we want.

Author Gregg Braden explored the force in his “Resilience From The Heart,” a chronical of his global journey based on inner intuitive guidance.

It is the force that, through the heart and brain’s knowledge, can lead a pet back to its home, and that returning troops feel that pulls them back to home and family: The heart has knowledge and purpose and the brain is used to set the course safely, regardless of the hazards along the way. –MB

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Signs For When To Quit Your Day JobThe signs that it’s time to abandon your day job

aren’t always obvious. Most entrepreneurs see smaller hints. Pay attention to the subtle clues—they’re not just telling you it’s time to take the leap, but also pointing you toward the preparations you must make before you do.

The Sign: You’re starting to do the math You’ve run the numbers on how much to put away, and how much revenue your company must generate. But don’t guess—create a business plan instead. It should include an analysis of the problem you’re solving, your solution, your target market, a com-petitive assessment, a marketing plan, and a finan-cial forecast with cash-flow projections.

For help with a plan, tap online resources (Palo Alto Software’s LivePlan offers 500 sample plans with numbers from real businesses) or contact a Small Business Development Center or Service Corps of Retired Executives office.

The Sign: You’re working two full-time jobs Though it’s hard to do, be sure to plan as much as possible while you’re still on someone else’s pay-roll. When you’ve grown your business as much as you can in your off-hours, it’s time to jump.

The Sign: Your side business is starting to get love Outside validation can give you the push you need to quit a day job, but it’s also a powerful busi-ness tool. Now turn that love into money. Keep track of satisfied clients, favorable terms from a supplier, Facebook likes, and any media mentions, ask to use positive comments, and then spin them into advertising. Publish favorable quotes or arti-cles on your webpage, tell suppliers about the great terms you’ve been extended by other vendors, and shamelessly self-promote. It will make your com-pany look bigger than it is (for now), and it’s the best kind of PR—free, which may be the only kind you can afford for your new venture.

If you really want to run your own business, you can do it sooner than you think, but you must over-come that fear. The secret is to plan. Maybe you have it in the bank. Maybe your spouse’s salary is sufficient to fund your family while you build your business. Maybe you can borrow the money from your parents and in-laws. Yes, you’ll have to make sacrifices. For a year, that means giving up all those fun, nonessential things. You’ll be taking a risk, too. You may not get the business to viability, and you may have to go back to working for someone else, starting at a lower salary than you had before. But that’s a risk you can live with, and failure won’t keep you from trying to start another business in the future. So when’s the right time to quit your day job? How about now? –Excerpted from INC

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Movers and ShakersYum! Brands Inc. recently announced David Novak is stepping down as Chairman. The changes will take effective in May of this year. In 1999, Mr. Novak was named the CEO of Yum! Brands and has held the position of Chairman from 2000. The leading res-taurant chain operator has not announced a successor yet. Yum! Brands currently operates KFC, Pizza Hut, and Taco Bell restaurants in more than 125 countries

The Art Institute of Chicago announced that James Rondeau will succeed Douglas Druick as the next president and director of the museum. Druick announced last October his plan to retire. Rondeau has led two of the Art Institute’s 11 curatorial departments in his 18 year tenure with the museum.

Olive Garden is adding catering delivery to the menu at all restaurants in the U.S. and Canada.

Prairie Grass Cafe co-chef/co-owner Sarah Stegner has de-veloped a line of Pecan-basedChef Sarah Stegner with home-made Pecan Milk 300 products including a healthy and deli-cious Pecan Milk made from pecans sourced from her friend farmer/chef Tracey Vowell’s (Three Sisters Garden) family ranch in Tennessee. Sarah’s always on the hunt for food that is good for you. “So many people are allergic to cow’s milk,” she says. Sarah herself doesn’t eat dairy. “I’m making my own alternative, pecan milk. I prefer to make my own so I know exactly what’s in it.”

Don Welsh, who has been CEO of Choose Chicago since 2011, will become the new President and CEO of Destination Market-ing Association International (DMAI), a trade association for tourism bureaus around the world. The head of Chicago’s tour-ism bureau is leaving for a new role running a Washington, D.C.-based tourism advocacy group. Welsh will continue run-ning Choose Chicago through the end of March.

Carl’s Jr. and Hardee’s —which are both owned by parent company CKE Restaurants— have joined the frenzy to bring in customers with $4 meal deals.

Another Broken Egg of America, Inc. Has named Jan Barnett as the company’s new Chief Marketing Offi cer and Joanne Pat-terson as its new General Counsel.

Dickey’s Barbecue Restaurants, Inc. announced Barry M. Barron, Sr. has been hired as the company’s new COO.

Domino’s Inc. has named Judy L. Werthauser Exec VP and Chief People Offi cer.

East Coast Wings & Grill has announced the promotion of Sta-cey Kane to Chief Marketing Offi cer.

Famous Dave’s of America Inc. has named Adam Wright CEO. Mr. Wright previously held this position on an interim basis since June of 2015.

HPC Foodservice announced that Barry Pearson has retired as President and CEO of the company. Jim Charbonneau and Richard Lotstein have been named Co-Presidents.

Red Robin Gourmet Burgers Inc. has named Jonathan Muhtar as Senior VP and Chief Marketing Offi cer.

Sysco Corporation announced that Tom Bene has been pro-moted to President and COO.

Taco Bell Corp. has promoted Marisa Thalberg to the role of Chief Marketing Offi cer.

TGI Fridays has named Robert Palleschi as its new President and CEO.

Corporate■ McDonald’s Corp.

reported its 2015 net income fell 5 percent to $4.53 billion, or $4.80 per share, compared with $4.76 billion, or $4.82 per share, in 2014. Revenue fell 7 percent to $25.41 billion.

McDonald’s has lost a lot of customers since its decline began in ear-nest in 2013. That year, its same-store sales de-clined 0.2 percent for the full year, and traffic fell 1.6 percent.

All told, McDonald’s lost about 8.5 percent of its traffic since 2012.

While the fourth quar-ter was good, it was based more on customers pay-ing more or buying more food, than the chain cap-turing more diners. Cus-tomer count was barely more than flat. –NRN/Chi-cago Tribune

■ Although trendy perks such as free lunch-es and pet-friendly offic-es get attention, surveys confirm that what mil-lennial employees really value is open communi-cation, collaboration and support, Fortune reports.

■ At the end of Janu-ary, Jack in the Box rolled out a new burger called the “Double Jack.” The sandwich consists of two quarter-pound patties, American cheese, lettuce, tomatoes, ketchup, mus-tard, pickles, and onions on a butter-toasted bun. The burger, whose name has already been trade-marked by the brand, will make its formal debut in a Super Bowl ad and is de-signed to highlight a long laundry list of changes Jack is making to their core product.

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Movers and Shakers continued

Così Inc. has restructured operations and plans to close four restaurants.

Gordon Food Service is expanding their presence in Plant City, FL, which will generate 100 new jobs and add about 160,000 sq. ft. of cold storage & distribution space.

Papa John’s International Inc. announced that it plans to serve chicken that has been raised without the use of antibiot-ics and fed a completely vegetarian diet.

Sonic Drive-In signed franchise agreements to open 33 new drive-ins in California over the next seven years.

SpartanNash announced that it has signed a long term con-tract to be the primary wholesaler to Gordy’s Market.

Starbucks Corp announced it plans to open 500 stores in China this year.

Greens Restaurant Group LLC is moving its headquarters to Los Angeles, CA. The company will still operate both of its Washington, DC, and New York offices, while continuing to increase locations along the East Coast.

Arby’s Restaurant Group, Inc. announced a new agreement with franchisee, United States Beef Corporation, to develop 70 new locations through 2022.

Hurricane Grill & Wings recently opened its first California location in the city of Antioch. The company also signed a de-velopment agreement to expand throughout the region.

Wingstop announced a deal with restaurant management company Sizzling Platter LLC for 35 new franchise stores in Utah, Virginia, and Washington, DC.

Twin Restaurant Holding LLC announced Scott Gordon has been named President, Franchise Operations, Jim Saunders has been named VP, Company Operations, Beth Collins has joined the company as Chief Marketing Officer, and Stephen Martin has joined the company as VP, Human Resources.

White Castle Management Co. announced that longtime CEO Bill Ingram will be retiring and his daughter Lisa Ingram will take his place.

Former Starbucks executive Doug Satzman has been named U.S. CEO of Le Pain Quotidien Bakery & Restaurant, oversee-ing the chain’s 87 domestic restaurants and three production facilities. Satzman joins Le Pain Quotidien after 14 years with Starbucks Corp.

White Castle is publishing the health inspection grades for all of the chain’s nearly 400 restaurants online. The 95-year-old burger chain based in Columbus, Ohio, posted to WhiteCastle-Clean.com, which includes food safety facts, White Castle’s historic food safety efforts, as well as the health inspection reports for all of its locations.

Sodexo has named Lorna Donatone to oversee all of its food-service vendor’s contract-feeding businesses in the United States, Canada and Puerto Rico and its school-feeding opera-tions worldwide. In her new role as region chair, Donatone is responsible for a variety of segments in North America, where she previously oversaw only U.S. school contracts. Now her oversight extends to universities, hospitals and business-and-industry operations, which collectively employ 133,000 em-ployees.

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MONEY Magazine reported that less than half of workers have tried to calculate how much money they’ll need for retirement, EBRI’s 2014 Retirement Confidence Survey found. Take five minutes to use an online tool that will show you if you’re on track, such as the T. Rowe Price Retirement Income Cal-culator and review your day-to-day routine

Budgeting apps make the invisible credit card charges visible, and as important as the “how much” is the “on what.”

Divide your expenses into the essential costs of living, investments in your future (savings, educa-tion, a home), and the discretionary spending you have the flexibility to cut. Am I juicing my finances too much? In other words, how toxic is your bor-rowing? Your total debt matters. But the kinds of debts you have and the implications for your fu-ture are crucial too, says Charles Farrell, author of Your Money Ratios and CEO to Gallup’s annual Personal Financial Situation survey.

Just as even the most devoted gym-goer can get complacent, your financial confidence could stop you from reaching the next level. Keep the eye of the tiger even when you’re doing great. Make a spe-cific goal. When you show up at the gym without a plan, there’s a good chance you’ll shuffle on the treadmill for a half-hour and call it a day. Your fi-nancial life is no different.

To boost your performance, start by zeroing in on a goal. A study by Dominican University found that you’re 42% more likely to achieve your aims just by writing them down. People with a written financial plan save more than twice as much as those who do not.

In your twenties and thirties you should limit to-tal mortgage debt to less than twice your family in-come. In your fifties, you should have a mortgage no higher than what you make. At any age, total education debt should not exceed 75% of your pay. What’s my biggest weak spot? You need to guard against familiar risks, like insufficient insurance). But David Blanchett, head of retirement research for Morningstar, says you should also think about less obvious threats. Will new technology put your livelihood at risk? Are you counting on a pension from a financially shaky firm? Do you live in an area where home values hinge on the success of one industry?

If you were kind of sloppy at saving by age 35, you have a couple of options: Raise your annual number (23% if you start at age 40) or catch up by saving in bursts. Research firm Hearts & Wal-lets found that people who boosted savings for an eight- to 10-year period (when mortgages or other big expenses fell away) were able to get back on track for retirement.

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Shmoozefest WrapupOur February 3rd

Shmoozefest at Moretti’s in Edison Park was a great time. Over 55 gifts were given away to guests in our free raffle. There was great food from our cosponsors. Other experts were on hand to offer ideas on how to have a more profitable operation too.

Please join us for our next Shmoozefest, also at Moretti’s in Edison Park, on Wednesday May 4th, 2016. Cosponsorships are available. The event is free and open to professionals in our industry. Be sure to join us and your peers in the industry!

Thanks to our vendors for their raffle dona-tions:AlGelatoAllen Bros.Big Shoulders Coffee Co.Cheese MerchantsDevancoFarmer Bros CoffeeFreshcoast DistributorsHampton Inn -RosemontHeartland BeerHeaven On SevenHomer’s Ice CreamKing Spa & SaunaKnife & TineLee’s FoodserviceMoretti’s Nadeau Ice SculpturesOmega Restaurant, NilesPalmer Place RestaurantPepsico / GatoradePita Inn RestaurantsPunch Bowl SocialQ-BBQSammicSimply Baked Gluten-FreeSprint Air1 WirelessThe Patio Restaurants The Pick RestaurantTito’s VodkaTorta Bianca LiquorUnite Urban GrillUnox Combi Oven Spe-cialists

Look for more photos on our website: foodindustrynews.com and in the April issue of Food Industry News

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Chef ProfileNAME: Ashlee AubinRESTAURANT: SaleroPHONE: 312.466.1000ADDRESS: 621 W. Randolph StreetBIRTHPLACE: Flint, MichiganCURRENT POSITION: Executive ChefFIRST FOODSERVICE JOB: Dishwasher at Woodfield Country Club at age 15FAVORITE FOOD: Sandwiches. All types. Especially Italian subs.AWARDS/HONORS: Salero has garnered outstanding praises, including a three star review from Chicago Tribune’s Phil Vettel for its subtle and refined take on Spanish flavors and its most recent accolade, one of Chicago magazine’s Best New Restaurants 2015.MEMORABLE CUSTOMERS: Burt Baskins, one of the found-ers of Baskin Robbins, has been to Salero a few times. We sent him corn ice cream, I really hope he liked it!WORST PART OF JOB: The hours. Its tough when you are a young cook to miss so many events that your “9 to 5” friends are going to.MOST HUMOROUS KITCHEN MISHAP: I remember when someone, accidentally, dumped a cup of sugar into the salt bin. No one could figure out why everything was burning.FAVORITE FOOD TO PREPARE: I love stews and braises. There is something great about the transformation. Having to wait only makes it more exciting.PART OF JOB THAT GIVES MOST PLEASURE: I love teaching young cooks. You can watch someone, who has been struggling with an aspect of their job, have a breakthrough. And over time you see them grow and change into a chef.IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I planned on being a lawyer. I moved to Chi-cago for law school. My fiancé helped me realize that giving up on something that I love, cooking, would have been a huge mistake.BEST ADVICE RECEIVED: “Just don’t stop moving” - Matt Chasseur Chef de Cuisine at Alinea. Sometimes when things get overwhelming it feels easiest to just give up. But, if you don’t stop going, don’t stop trying, you always make it through.FAVORITE VACATION SPOT: I love Traverse City, Michigan. There is incredible nature, wineries and good food. And, it’s only a few hours from Chicago.WHAT DO YOU ENJOY THE MOST ABOUT FOOD IN-DUSTRY NEWS: I love seeing what is going on in the industry in other cities.

At our recent Shmoozefest, we stopped at Heart-land Beverage’s table to sample AmEn! Barleywine, a unique brew that pulls through the flavor of great bourbon and hardy hops. It’s a rare, aromatic and damn tasty work of art, and at 10.1% ABV and 93 IBU, delivers the goods. AmEn! combines the best of the English Barleywines (sweet, flavorful base) with the best of the American Barleywines (hoppy and full bodied), They use an English base malt, coupled with American hops, American yeast, and then oak barrel-aged in American bourbon barrels from Heaven Hill and Buffalo. If love has a potion, solid bourbon fans would say this sure as hell is it.

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Customers’ Choice FSRsThe American Customer Satisfaction Index, based on surveys

of more than 5,000 consumers, tracks the most popular limited-service eateries. Here are 2015’s top 10 choices of hungry Ameri-cans, ranked on a 100-point scale: Restaurant RankChick-fil-A ____________________________________ 86Chipotle Mexican Grill _________________________ 83Panera Bread _________________________________ 80Papa John’s __________________________________ 78Pizza Hut _____________________________________ 78Dunkin’ Donuts _______________________________ 78Subway _______________________________________ 78Domino’s _____________________________________ 75Little Caesar’s_________________________________ 74

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We’re Outta HereTwo recent surveys, one

published by the U.S. Cen-sus Bureau and another by movers United Van Lines, both put Illinois among the top three states losing residents to the rest of the U.S. in 2015.

A continuing trend for retiring baby boomers to move South and West is partly to blame for the numbers.

Only New York saw more residents leave for other states, according to the Census Bureau, while only New York and New Jersey had a higher pro-portion of movers ditch-ing their states than Illi-nois, according to United Van Lines. –Chicago Tribune

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Louis Lezza and FIN’s Mark Braun at Lezza Spumoni & Desserts, 544 Spring Rd, Elmhurst, IL The famous bakery is creating a wedding cake for a special event in April; the bride’s dad (above) and mother tagged along for the tasting and design session. Lezza provided the cake for last month’s Shmoozefest.

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Photo Booth Adds Dining Experience ValueEvan Chen, the owner

of the Long Island, New York-based concept, has found a way to turn the popular social media practice into a power-ful marketing ally. When guests first enter the modern Asian restaurant, with its sleek marble bar, white stools, wooden booths, and touches of bamboo with contempo-rary lighting, they’ll likely notice the BuzzyBooth situated beside the host-ess stand.Chen heard about the

booth from 25-year-old founder Jolina Li, a child of restaurateurs, and has been using it since TAO Asian Fusion opened in October 2015.The BuzzyBooth is a

digital photo station, like those you would see at theme parks or in movie theaters, which allows din-ers to capture the moment and share it with their so-cial media networks. It’s free for customers, and the restaurant benefits on a few different lev-els. Firstly, a customized graphic frame surrounds the photo, which sends the restaurant’s brand into the social media universe without any in-house promotion. It also captures the user’s email and creates a database for future marketing use, such as loyalty programs, upcoming food specials, and other announce-ments. –FSRAdding Integrity to Menus Attracts Diners

For many chefs and restaurant operators, the ingredients, preparation, and cooking methods they use are integral both to their cuisine and to the overall perception of the food they create.

Terms like fresh, antibiotic-free, made-from-scratch, and organic increasingly appear on menus of full-service restaurants, from white tablecloth settings to family-style diners. These labels denote a certain aesthetic for many consumers: a higher quality, healthier restaurant. For restaurants, the use of these elevated ingredients and techniques underscores the credibility and value of their menu. –FSR

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Buona Celebrates 35 YearsCheers! Buona, The Original Italian

Beef, celebrates 35 years of serving up its famous beef to all of Chicagoland on January 21, 2016.

Joe Buonavolanto, Sr. opened the first Buona restaurant in 1981 in Ber-wyn, IL, bringing Italian beef to the sub-urbs. Mr. Buonavolanto was among a group of Italian immigrants who made the now-famous sandwich a staple of Chicago’s culinary scene. Depression-era stockyard workers who were look-ing for ways to make food go farther introduced Italian beef to the city. The sandwich, which typically uses lean and tougher cuts of meat that has been cooked for several hours, was of-ten served at weddings and banquets. The meat was sliced thinly and served on bread with gravy to ensure that ev-ery guest was well fed.

Buonavolanto, Sr., who mortgaged his family home in Berwyn to finance his business, currently has five of his children and nine of his grandchildren involved in the business.

“My family and I are so excited to be celebrating the 35th anniversary of our business,” says Buonavolanto, Jr. “We are very proud to carry on our fa-ther’s legacy, and look forward to the next 35 years and beyond.”

With ever-changing trends in the food and restaurant industry, Buona has carefully safeguarded its recipe and the traditions of Italian beef mak-ing. Their process uses no preserva-tives, no chemicals or additives, and takes absolutely no short cuts.

Buona restaurants have raised more than $200,000 by hosting nearly 200 local fundraisers a year for the past 17 years, and have provided over 5,000 lunches to over 200 local schools since 2004. They support the Juvenile Dia-betes Research Foundation (JDRF), and other charities. They are the Official Italian Beef of the Chicago Wolves and the DePaul Blue Demons.

With 16 locations currently located throughout Chicagoland and a new store opening in the Beverly neighbor-hood this spring, the family-owned restaurant group plans to open 25-30 more locations nationally within the next five years.

The first Buona restaurant opened in Berwyn, IL in 1981.

Foodservice Experts, Legislators Agree on Child Nutrition Fixes

School foodservice directors won a qualifi ed victory last week when lawmakers agreed to incorporate chang-es sought by FSDs and nutritionists in a bill reauthoriz-ing the federal school-lunch program.

Grain regulations were rewritten to mandate that 80 percent of grains offered by schools participating in the federal school lunch program be whole grain rich, down from 100 percent.

The compromise also included a two-year extension for Target 2 sodium limits, now slated for July 1, 2019.

The agreement also addresses FSDs’ concerns about mandatory fruit and vegetable servings. The fruits or vegetables students are required to take are often thrown away rather than eaten, FSDs have complained. Now, the USDA will inform local governments of best practices for maintaining salad bars and sharing tables, a step toward encouraging students to eat what they are required to put on their trays. –FSD

Chef Bill Kim from Belly Q at 1400 W. Randolph launched a new brunch menu showcasing Asian BBQ flavors. Brad Paisley’s “Crushin It” World Tour - Sat. Mar.12, 2016 will be held at U.S. Cellular Coliseum in Bloomington, Il-linois. Fine Artisan Events presents The Chicago Artisan Choc-olate Festival featuring the finest in Artisan Chocolatiers, with lec-tures, demos, tastings and more on Apr. 16 -17, 2016 at Stephen M. Bailey Auditorium at Plumber’s Hall in the West Loop’s historic Randolph Street Market District. St. Patrick’s Parade/River Dyeing takes place Mar. 12, 2016 between Colum-bus and Wacker Drive in Chicago. The Lang-ham Chicago was vot-ed the No. 1 luxurious place to stay in the U.S. by Trip Advisor “Trav-elers Choice Awards Best Hotels 2016. Windy City Lakeshake - Chicago’s Country

Music Festival will be held June 17-19th on the Lakefront in Chi-cago, IL. Don’t forget — Easter is on Sunday, March 27th. Many cus-tomers continue to enjoy Easter Butter Lambs from Danish Maid Butter Company. - www.danishmaid.com Jovanis Bouargoub opens his first suburban location of Pork Chop - a South-ern backwoods experi-ence at 100 Nugent St. in Glenwood, IL. Other locations may be found in Chicago at 941 W. Randolph, 555 S. Dear-born, 1516 E. Harper Ct. and 29 E. Adams St. Celtic Crown Pub-lic House Chicago at 4301 N. Western will be offering Green Beers on St. Pat’s Saturday, March 12th and St. Pat’s Thursday March 17th. Good Food Fes-tival UIC Forum takes place March 24-26. Mrs. Murphy and Sons Irish Bistro at 3905 N. Lincoln in Chicago will have 17 Days of St. Patrick with mu-sic, food, drinks and great craft beer start-ing March 1st through March 17th. The Kerry Piper at 7900 Joliet Rd. in Willowbrook will be celebrating St. Patrick’s Day with a big celebra-tion of live music, Irish Dancers and Irish Bag-pipers Sunday March 13th – St. Patrick’s Fundraiser www.stbal-dricks.org/events/ker-rypipe.

Chicagoland News

Kizuki Ramen & Izakaya (formerly Kukai Ramen & Izakaya) opened their fi rst Midwest location in Wicker Park at 1482 N. Milwaukee Avenue. Kizuki aims to provide Chicagoans a taste of authentic Japanese ramen without having to fl y to Tokyo for the experience.

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Are You Ready for Change in 2016?

Here we are, three months into the new year. Have you taken the time to plan out your new busi-ness strategy for the year to make this year better than the last? It’s generally the time of year where you can slow down a bit and reflect on last year’s results.

It’s a great time to make any changes to your menu and look at trends that are taking the food world by storm. Do you make anything from scratch? For example: dressings, rolls, pizza dough, and some appetizers. Also, are you in a demographic area that is looking for healthier options like gluten free, vegan and artisan-style food options?

How about your staff? Look into increasing your training regimens or cross-training your employ-ees while carry-out and walk-in business is a little slow this time of year. The economy is on an up-swing so quality and qualified help is hard to find, let alone retain. Ensure their readiness for the busy season and everyone will have a better morale and therefore be fully invested in the overall success.

Is it time to remodel the front of the house, up-grade the kitchen, search for a larger facility or add on to your existing building? Contractors are not nearly as busy right now as they will be once the warmer weather hits. Chances are, you can negoti-ate a better price for any work you might want to have done, due to low demand for construction. Competition in the restaurant arena is at an all-time high, so you need to go the extra mile to stand out from the crowd. Meet with all your vendors, food sales, beverages, linens and printer. They are out in the trade all day and are a wealth of informa-tion on trends, pricing and what’s up and coming in the future of the industry. Ask them for ideas and suggestions on menu changes. Do they have any new products that might work for you?

Finally, you got into the restaurant business to earn a living, support your family and employ the people in your community. Now is a great time to compare and check your vendor’s price guides to see if there are any savings that are available to you. Don’t be afraid to renegotiate your agreements with your vendors if you feel there are savings to help you achieve all your goals for 2016.

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Smoothie king invades the chicago BurbsSmoothie King readies its ambitious expansion

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Shred These Documents■ Boarding Passes — Shred them after you land.

Your boarding pass has your name, your travel plans, and a bar code that free websites can decipher. This code often reveals your frequent-flier number, which crooks can use to log in to airline accounts to view upcoming travel plans, check in to flights, and even cancel trips.

■ Prescription Labels — Whether stapled to the Rx bag or on the bottle, these labels may list your name, the date of initial dispensing, the name and strength of the drug, and the dispensing pharmacist’s name. Thieves may use this info to refill prescriptions or steal your identity.

■ Receipts — Shred all receipts you don’t save. Those from credit card purchases reveal the last dig-its of your card number and possibly your signature. Crooks can also use receipts for fraudulent returns and benefit from your store credit.

■ Pet Medical Papers — Keep records of major events, and shred the rest. Papers from a vet visit show a pet’s name—which Google Apps survey of 2,000 people found is the most common password choice.

■ Return Labels — Shred free return labels you re-ceive in the mail, along with any envelopes with your name and address. Thieves often pair this with what you post on social media (family member names, work history) to piece together your identity. When writing your return address on an envelope, omit your name. – From rd.com

Leah Chase Honored by James Beard FoundationLeah Chase, co-owner of Dooky Chase’s Restaurant in New Orleans, will re-

ceive the 2016 Lifetime Achievement Award from the James Beard Foundation. The so-called “Queen of Creole Cuisine” popularized recipes for gumbo, jamba-laya and fried chicken, and her restaurant was a well-known meeting place for activists during the civil rights movement. – Adapted from U.S. News & World Report

“Don’t waste your time striving for perfection. Instead, strive for excellence -- doing your best.”

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● Combine ideas. Look at the elements of your problem and the possible solutions, and try to con-nect them in different and unexpected ways. Increas-ing revenue in a certain area may lead to cutting ex-penses someplace else, for example.

● Stay positive. Pay attention to your mood. If you’re frustrated or depressed, your mind won’t feel free to cast a wide net. Do your best to adopt an op-timistic mindset: “We will solve this problem if we take the right approach.”

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Chef Sarah Stegner Develops Pecan-Based Products

Prairie Grass Cafe co-chef/co-owner Sarah Steg-ner has developed a line of Pecan-based prod-ucts including a healthy and delicious Pecan Milk made from pecans sourced from her friend farm-er/chef Tracey Vowell’s (Three Sisters Garden) family ranch in Tennessee.

Sarah’s always on the hunt for food that is good for you. “So many people are allergic to cow’s milk,” she says. Sarah herself doesn’t eat dairy. “I’m making my own alternative, pecan milk. I pre-fer to make my own so I know exactly what’s in it.”

So what does the good chef do? She creates her own pecan milk recipe and makes it available to everyone. “Pecans are the most antioxidant-rich of all nuts,” says holistic nutrition consultant Carol Wagner, Sarah’s friend. “In fact, the USDA lists pecans in the top 15 foods known for their anti-oxidant activity. Pecans also are rich in monoun-saturated fats, and have been recommended as a cholesterol-lowering food. They are high in fiber, high in minerals - particularly manganese, and a good source of vitamins - especially vitamin E.”

Sarah added a touch of local maple syrup to give the milk sweetness. Sarah is selling the milk at her restaurant Prairie Grass Cafe in North-brook, IL and recently introduced it at the Immanuel Lutheran Church Win-ter Farmer’s Market in Evanston, IL along with a variety of other homemade pecan-based products including gluten-free pecan crackers. “It’s been a big hit,” she says.

Sarah’s Pecan Milk can be picked-up or ordered in advance for pickup at Prairie Grass Cafe.

Somms Say apps Shouldn’t Come First

As more consumers turn to wine applications for recommendations, some are resorting to using the apps in restaurants, forgo-ing advice from waiters and sommeliers. The trend is disheartening to wine pro-fessionals who would pre-fer to share their expertise with guests. “I just find it really interesting that peo-ple would rather consult an app than talk,” said Chica-go sommelier Scott Tyree. “It just seems like another symptom in the technologi-cal takeover of the world.”

– Adapted from The Chicago Tribune

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The Winners Of Chicago’s ‘Food Oscars’ At a ceremony at Venue SIX10, the winners of the Jean Ban-

chet awards, Chicago’s “local food Oscars” were announced. Award recipients included:Rising Chef of the Year: Beverly Kim and Johnny Clark of Para-chuteRising Pastry Chef of the Year: Kelly Helgesen of Lula CaféBest Restaurant Service: Billy SundayBest Mixologist: Jacyara De Oliveira of Sportsman’s ClubBest Neighborhood Restaurant: MFKBest Sommelier: Liz Mendez of VeraBest Chef de Cuisine: Tony Quartaro of Formento’sBest Restaurant Design: Cherry Circle RoomBest New Restaurant: The BlanchardPastry Chef of the Year: Sandra Holl of FlorioleChef of the Year: Chris Pandel of Balena/BristolRestaurant of the Year: Fat Rice

A culinary achievement award was presented to Chef Carrie Nahabedian of Naha and Brindille, and in memoriam segments were presented in memory of Yoshi Katsumura, Homaro Cantu, Maurie Berman and Max Sevier.

Proceeds from the awards gala will go to the Cystic Fibrosis Foundation.

America’s Favorite Chains

Cracker Barrel Old Country Store is ranked highly by large numbers of restaurant-goers.

Market Force surveyed 6,730 U.S. consumers ages 18 to 65-plus in No-vember to rank the pop-ularity of leading casu-al-dining chains with at least 100 U.S. locations, in five categories: gen-eral menu, Italian, steak-house, breakfast and buffet.

Within the general-menu category, Cracker Barrel ranked #1 with a 59% composite loyalty score, edging out Cheese-cake Factory (55%). .

Red Robin, TGI Fri-days and Ruby Tuesday rounded out the general-menu top five.

Maggiano’s led the Italian category with a 68% score, followed by Carrabba’s Italian Grill (61%). A mix of “other” options took third place, Olive Garden was fourth and Romano’s Macaroni Grill ranked fifth.

Texas Roadhouse scored 63% to Longhorn Steakhouse’s 59%. Out-back Steakhouse, Lo-gan’s Roadhouse and Sizzler also made the list.

Among breakfast chains, Bob Evans took #1 this year, bumping last year’s #1, Mimi’s Café, to #2. Other lead-ers in this category were Waffle House, Perkins, IHOP and Denny’s.

For buffet restaurants, Pizza Ranch won with 61%. Hometown Buffet was second with 42%, fol-lowed by Golden Corral ranked third (36%), Ci-ci’s Pizza (33%) and Old Country Buffet (27%).

Page 29

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Dining With ms.x March 2016CAPRI’S PIZZA 8820 S. Commercial CHICAGO, IL 773-768-7242. Family Owned & Operated Since 1955. Being in business for such a long time tells you that they are doing something right.I was hanging out with some friends and they picked up a pizza from here. They say it is their favorite pizza place. They ordered us a deep dish pizza with sausage & pepperoni. It was really good, with lots of gooey cheese and a nice crust. Also on the menu they offer wings, appetizers and broasted chicken. CORNER BAKERY CAFE 39 N. Lagrange Rd. LAGRANGE, IL 708-579-5410. Big selection of breakfast items, salads, pasta dishes, sand-wiches and sweets. They have something new on the menu called Grilled Flats. The combo includes two fl atbread sandwiches and choice of chips or carrots. I tried the Southwest Chicken fl atbread which had corn, slaw, tomato salsa, pickled jalapenos and I skipped the ranch dressing. My second choice was the Caprese fl atbread with arugula, mozzarella, bruschetta tomatoes and parmesan cheese. EL BARBECHO 4316 S. Pulaski Rd. CHICAGO, IL 60632 773-823-7580. Authentic Mexican Cuisine. They make their own tortillas in house and homemade chicken soup. I ordered the Fajitas Mix-tas which gives you a combination of chicken, steak and shrimp. The meats had such a good smoky fl avor and it was very fi lling. Your entrée comes with rice, beans, salad and guacamole. JASPER’S CAFÉ 1913 N. Waukegan Rd. GLENVIEW, IL 847-486-1988. Open early from 6:30am until 3:30 pm serving breakfast and lunch. I haven’t been here for a long time and since then, they have remodeled the place. It’s very cheerful, spacious and busy. Breakfast was my choice and believe me, the potions are supersized. The Greek omelet was enough for three of us and I couldn’t even put a dent in my bowl of oatmeal. Good food along with a friendly staff.LUIGI’S HOUSE 778 N. Route 59 AURORA, IL 630-375-6400. Casual Italian trattoria with a menu of wood oven thin Napoletana pizza & classic entrées plus a piano bar & patio. Specialties include Grilled Salmon, Chicken Limone and Macadamia Encrusted Chicken. They also offer pasta and handmade ravioli. I tried the Baked Ziti which was pasta with parmesan, mozzarella, and creamy ricotta cheese with marinara sauce. It was delicious. MONTARRA 1491 S. Randall Rd. ALGONQUIN, IL 847-458-0505. They offer an extensive wine list along with a very creative menu of small and large plates. You can start off with a few of the small plates, perfect for sharing, which include tacos or wild jumbo shrimp or the pecan bacon wrapped scallops. They make an amazing French onion soup served in an onion. Great presentation on all the entrees. If you want a full meal, they have steaks, chops and seafood too. PANERA BREAD 370 W. Army Trail Rd. BLOOMINGDALE, IL 630-351-9053. They offer excellent customer service here. You place your order and they give you a device that you take to your table. When your order is ready the server brings it directly to you. It’s like their own GPS, it fi nds you. For those looking for a lighter, healthy meal, they offer a Clean Pairings Menu, all 500 calories or less. I chose the low-fat vegetarian garden soup and the tomato mozzarella fl atbread. My entire meal was 420 calories.TOP NOTCH BEEF BURGERS 2116 W. 95th. St. CHICAGO, IL 773-445-7218. This is what you consider an old school diner . You get great service in a laid back atmosphere and an amazing meal. They have a full menu of breakfast and sandwiches but what you must try here is the burger. The meat is so fresh, cooked perfectly and served with fresh cut fries. Don’t hold back, get the ½ pound burger and enjoy every bite.

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The Big Job Is Keeping Customers — HappyBy John Graham

Ask salespeople what customers want from them and you’re likely to hear such words as friendly, positive, responsive, and problem-solver. It’s how salespeople see themselves.

Ask customers what they want in a sales-person and the words they use may be quite different. What they are looking for is integ-rity, responsiveness, initiative, knowledge, and guts.

This suggests that it’s in a salesperson’s best interest to align their performance with customer expectations. It’s not only the way to keep them happy; it’s the best way to keep them as customers. Here’s how to go about it:n Always take ownership of problems and

complaints. Passing off the blame to someone else always backfires. It sends the message to others that you’re not a stand up person, someone they can count on.n Never use phony-phrases — like “I’m go-

ing to be in your area,” “We have a lot to offer your company,” “I know you’re busy,” or the other clichés. They’re a turn off and peg you as a second-rate salesperson.n Always respond to your messages. Wheth-

er email, VM, text, or a letter, respond to it. Think how you feel when your messages are ignored. If you’re not interested or want to be taken off the list, say so. It’s not only polite, but it’s good networking, a way to influence how others think of you and your company.n Never be late. Being late isn’t funny or

fashionable, and rarely excusable, whether it’s late for a meeting, completing a project, meeting deadlines, answering email or any-thing else. At its core, it’s disrespectful and says the rules don’t apply to you. Being on time, sends the opposite message.n Always say “Thank You.” Those two

words send the message that you don’t take anything for granted.n Never make excuses. Face it. No one be-

lieves an excuse. In the least, they create doubt and at worst, they’re perceived as lies. A trail of excuses expresses a lack of commitment, a failure to take responsibility, and announces that you’re someone others can’t count on. n Always focus messages on the recipient.

It may seem obvious, but too many emails, memos, reports, resumes, letters, presenta-tions, and other communications are “all about me,” instead of “all about them.” Is it any wonder they’re ignored? n Never play the friend card. Some sales-

people make an effort to create a “friend” re-lationship with customers, a strategy that’s sure to backfire.n Always be alert for ways to help custom-

ers. More often than not, our actions are in helping ourselves. Helping customers is quite different.

n Never make promises you can’t keep. There’s nothing worse than making a promise and then not keeping it. We all know people who eagerly agree to do something, while oth-ers rolls their eyes, knowing they will never follow through. Not keeping your word can be disastrous and it can haunt your career. It’s easy to say, “I’ll take care of that.” But be sure before you promise.n Always prepare. Marketers and sales-

people skip this step and wing it. Whether in person or in writing, they use generalities and relate irrelevant war stories. Nothing specific, just lots of fluff. It shows and everyone knows that they weren’t ready. Kiss off another one and dig out the excuses.n Never fake or exaggerate experience,

qualifications or abilities. Be assured that at some point when we least expect it, it will catch up with us. We all have limitations; ad-mitting them says we know our weaknesses as well as our strengths. And that enhances our credibility.n Always satisfy the unhappy customer.

Here’s the formula to do it: 1. Take time to understand the problem. Then, repeat it back to the customer. 2.Take ownership. “I’m your advocate.” Don’t pass it off to someone else. 3. Present the solution to the customer: “Is this satisfactory?” If not, seek a better solu-tion. 4. Follow up with the customer to verify satisfaction.n Never let up. Never assume all is well. Bot-

tom line: expectations are changing so fast, you need to be finding new ways to keep cus-tomers happy. n Always be candid. The sales manager

wanted to look good so he told his customers that he had gone to his boss to get the price down so he could keep their business. Unfor-tunately, customers have heard such stories many times. A transparent approach would be more credible: “We know you’re looking at our competitors and we know their programs. Because we want you to stay with us, we’re cutting the initial cost to $xxx.” Customers know when you’re transparent and when you’re blowing smoke.

The challenge of keeping customers happy may be the single most pressing task in busi-ness today. Unhappy customers don’t just leave, they’re vengeful, spreading their dis-pleasure in every direction. It takes all the skill, energy, and smarts we can muster to

meet that challenge. But it can be done.John Graham of GrahamComm is a marketing and sales strategist-consultant and business writer. Contact him at johnrgraham.com.

Gag MeI just bought a Canada

Goose jacket. I love it—it’s warm, it’s comfort-able. The only problem is, whenever I run into other people wearing Canada Goose jackets, we all have to walk in a V-formation. –David Acer

A grasshopper walks into a bar. The bartend-er says, “Hey, we have a drink named after you.” The grasshopper says, “Really? You have a drink named Steve?” –reddit.com

I have a large seashell collection, which I keep scattered on beaches all over the world. –Steven Wright

Two cavemen discov-er a large edible thing. “Does it have apples in it?” “No.” “What about pine?” “No pine, either.” “Perfect, we’ll call it a pineapple.”

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Chef ProfileNAME: Tino AlmarazRESTAURANT: Fountain Blue Banquets & Conference Center, 2300 Mannheim Rd., Des Plaines, ILBIRTHPLACE: Michoacan, MexicoCURRENT POSITION: Executive ChefFIRST FOODSERVICE JOB: Tammy’s RestaurantFAVORITE FOOD: French FoodAWARDS/HONORS: - Michelin Rated; Silver Platter Award; James Beard Award; Wine Spectator Award MEMORABLE CUSTOMERS: Tiger Woods, The Chicago Bears, George H. W. Bush, Pat Quinn, Rod Stewart, Barry Manilow, also cooked for the 2012 Ryder Cup. WORST PART OF JOB: When employees call in for a “no-show.”MOST HUMOROUS KITCHEN MISHAP: When the freezer breaks in the middle of the night and all of the ice cream is melted in the morning. Milkshakes all day!FAVORITE FOOD TO PREPARE: I like to work a lot with seafood and sauces.PART OF JOB THAT GIVES MOST PLEASURE: The creative aspect of the job. I love to create new things.IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I wanted to be an architect. I loved to build. BEST ADVICE RECEIVED: A chef I once worked for, Kanji, said, “Keep focused and do the best you can.”FAVORITE VACATION SPOT: Napa Valley. It’s so relaxing and the wine is great!WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUS-TRY NEWS: I like the leads that are given.

Are You Covered For Cyber Damage?Recent findings from risk management specialist Aon’s nationwide survey of 1,042 decision

makers from the small and medium-sized enterprise sector suggests cyber risks are being over-looked by many small and medium-sized enterprises. Just four percent said they had insurance cover in place to help protect them from the implications of cyber attacks, hardly any higher than in spring 2015, despite a year of high profile hacking incidents. The survey also highlighted only one in 20 small businesses confirmed they have cover in place for crisis management situations such as terrorism, ransom and product contamination.

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Fogo de ChãoContinued from page 1

Additionally, Fogo offers a gourmet Market Table & Feijoada Bar with seasonal salads, soup, fresh vegetables, feijoada (traditional black bean stew with rice, fresh orange and yucca flour), and much more. The menu is complemented by an award-winning wine list, an extensive cocktail program including many traditional drinks from Brazil such as the Caipirinha, and a tempting dessert menu featuring indulgences like their signaturePapaya Cream, Crème Brûlée, and Brazilian Flan, all of which are made in-house.

Fogo de Chão Naperville is located at Freedom Commons, just minutes away from Naperville’s Downtown District. This location is one of the first to offer a new Gaucho Lunch Menu, featuring convenient options to meet weekday lunchtime diners’ busy schedules. The new space also features a lively bar area that is home to Bar Fogo, the recently introduced concept offering a more casual way to experience Fogo with shareable small plates, cocktails and daily Happy Hour specials in the bar.

The restaurant offers private and semi-private dining, an outdoor patio, and has a number of tech capabilities including Smart TVs in the private dining spaces, and USB connectivity, making it ideal for a business meeting, working lunch, and much more.

The restaurant’s design is contemporary with warm and traditional touches that pay homage to the farm culture of Southern Brazil. Guests enter the restaurant through a stately glass and steel entry tower accented with warm glowing light. Inside, a 16-foot bas-relief sculpture of the famous Brazilian statue, O’Laçador presides over the dining room. Additionally, an open kitchen showcases the gaucho chefs and the centuries-old culinary grilling tradition. The centerpiece of the restaurant is a 30-foot atrium supported by four hand-crafted abstract interpretations of the indigenous Araucaria tree from Brazil.

Fogo de Chão is a leading Brazilian steakhouse, or churrascaria, which has specialized for more than 36 years in fire-roasting high-quality meats utilizing the centuries-old Southern Brazilian cooking technique of churrasco. The company was founded in 1979 in Porto Alegre, Brazil, and expanded into the U.S. in 1997. There are currently 41 locations throughout Brazil, the United States, and Mexico, including locations in São Paulo, Rio de Janeiro, New York, Beverly Hills, Chicago and Mexico City.

Fogo de Chão Naperville is at 1824 Abriter Court.

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How To Get: Raises, Friends, Followers, Smarter, Richer

Knowing other languages is worth more money. Invest your time and mon-ey wisely: The payoff is in less commonly studied languages. A Wharton/LECG Eu-rope study found that speaking German translated into a higher wage premium than for second languages overall.

Successful people do more favors at work. Research by the Wharton School shows we feel more warmly toward peo-ple after lending them a hand. It’s called the Benjamin Franklin effect: Franklin re-called winning over a legislative rival af-ter borrowing a book from him. “Our at-titudes often follow our behavior instead of vice versa,” says David McRaney in his book You Are Now Less Dumb.

The average pay bump from a promo-tion for managers or upper-level execu-tives is 7% or more, according to Mercer. But how do you get one? “The meeting room is where we exert leadership and develop credibility,” says corporate trainer Dana Brownlee of Professional-ism Matters. Don’t dominate—nudge the group toward concrete goals. If some-one can’t let go of a point, try saying, “Good idea! I’m writing it down.” You’ve now freed a room of grateful co-workers to move on.

If you get paid a flat salary, turning a 10-hour day into nine more-produc-tive hours is like giving yourself an 11% hourly raise.

1: HANDLE EACH EMAIL JUST ONCE.

Reply, file, or trash—don’t come back to it later, says former Fidelity president Bob Pozen, author of Extreme Productiv-ity.

2: HIDE THAT EXTRA CHAIR. Dis-courage co-workers from lingering.

3: PLAN BREAKS. Your brain loses fo-cus after about 90 minutes.

A clear, unfussy writing style will get your ideas heard at work. (HR pros ranked writing second, behind only com-puter aptitude, among skills applicants most often lacked.) Harvard professor Steven Pinker says:

1. Don’t use words that most peo-ple don’t understand. “Fulsome” (as in “fulsome praise”) does not mean full; it means insincere. If you use hoity-to-ity words to sound posh, you will look pompous and may say the opposite of what you mean.

2. Be brief. John Kerry once said, “The President is desirous of trying to see how we can make our efforts in order to find a way to facilitate.” What he meant was, “The President wants to help.” Much bet-ter.

3. REVISE. What’s clear to you may not be clear to someone else.

If you run a business or work in mar-keting, social media like Twitter seems like a great way to get your message out. But remember that users have zero inter-est in following companies that clutter their feed with ads. Use social to estab-lish your expertise or spark ideas; then when people are in the market for what you sell, they’ll remember you.

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4 Things to Tell Yourself When the Going Gets Tough

Success Can eat you alive, but Inc. Offers some self-reminders through hard times:

1: You’ve been here be-fore and survived. Re-member all those obsta-cles you faced in the past? You overcame them.

2: This week’s fail is “one down” but not “one loss.”

Don’t shame yourself if you fall short of a goal. In-stead, view it as evidence that you’re pushing your-self beyond old limits.

3: Five years from now, it ain’t nothin’. Are you sweating the small stuff? Keep in mind that, in the future, the issue of the moment probably won’t matter very much.

4: At least you didn’t sell yourself out. You can’t please everyone, so it’s crucial to stick to your be-liefs. –Adapted from INC

Bulls’ Logo Artist Never Saw A DimeWhen you do a freebie, add a rider to it: If they make

anything on it, you want a piece of the action.Ask the family of Dean Wessel, a professional advertis-

ing designer, who created an iconic, and very profitable logo, a red face with red-tipped horns, as a favor to his friend and fellow Little League coach, Bulls founder Dick Klein. Dean, is the man who designed the Bulls’ logo 50 years ago, got some free tickets to the new franchise’s games, but he never received any royalties. Dean died in 2004 at age 84.

The incredible Unox CHEFTOP MIND.Maps™ Ovens insure cre-ative freedom with programmable, repeatable settings and everything that a master chef could want: com-plete freedom to control humidity, air distribution, steam perfection and a uniformity that is without peer. But don’t take our word for it; ask Chef Toby Gardner at unox.com

Shake Shack—whose menu had remained fo-cused on burgers, save a chicken hot dog—is bringing its first-ever chicken sandwich to its U.S. restaurants. The Chick’n Shack made its debut as an LTO last summer but was limited to three Brooklyn, N.Y., locations. – Restaurant Business Online Chick-fil-A customers can order the chain’s first organic menu op-tion, Honest Kids’ Ap-pley Ever After® juice drink, as part of the Chick-fil-A Kid’s Meal in restaurants nationwide. The Culinary Institute of America (CIA) at Greystone presents its inaugural CIA Somme-lier Summit this spring in Napa Valley on April 24–26, 2016. The Smart Industry 2016 Confer-ence & Expo will be held at The Drake Hotel on September 26-28, 2016. Del Frisco Restaurant Group Inc., is planning to open a Del Frisco Double Eagle Steak House in Plano, Texas - slated for 2017. Michi-gan based—The Origi-nal Bascom’s Pizza; a family owned business is celebrating 60 years and was ranked #40 on the list published by Pizza Today Magazine’s Top 100 Pizza Chains in the Country. Ohio unveiled its first do-nut trail by the Butler’s County Visitors Bureau. Butler County boasts one of the highest num-bers of donut shops per capita in the Midwest. The International Culi-nary Institute of Myr-tle Beach is on track to

open by Aug. 2016. The new $15 million, 30,000 square-foot building is located at the corner of Pamapas Drive and Crabtree Lane on the HGTC Grand Strand Campus. The iconic Bennigan’s brand is poised to take a dra-matic leap in growth for 2016 as it celebrates its 40th year anniversary. Jimmy John’s Gourmet Sandwiches celebrates 33 years in business — same sandwich, same story. Ameristar Ca-sino Resort Spa in St. Charles Missouri an-nounces the appoint-ment of Don Yamuchi as Executive Chef. He will oversee the culi-nary operations of sev-en award-wining dining venues. President Tim Ryan of The Culinary Institute of America has been selected as one of the most powerful peo-ple in the food world for 2016 by the Daily Meal and Nation’s Res-taurant News.

National News

Hard Rock International – owner of one of the world’s most recog-nized brands – reveals plans for its second hotel and casino in the Dominican Republic, Hard Rock Hotel & Casino Santo Domingo, lo-cated in the heart of the capital city. In collaboration with All Inclusive Collection, the full service hotel, estimated to open in late 2017, will feature 400 hotel rooms and suites and a state of the art casino.

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for spicy and pulses, which serve as a pro-tein-packed canvas for delicious flavors.

McCormick For Chefs’ Executive Chef Gary Patterson told us, “Our 16th annual Flavor Forecast introduces the next iteration of fla-vor trends that are just beginning to emerge. Our goal is to inspire powerful menu cre-ations that make a noticeable impact on the foodservice industry for years to come.”

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Copper Fiddle Wins Business of the Year

Copper Fiddle Distillery has been awarded the 2015 Busi-ness of the Year by the Lake Zu-rich Area Chamber of Commerce (LZACC) at the annual Evening of Excellence Awards Banquet.

The winner was selected based upon their involvement in and support of the com-munity, accomplishments, im-provements, or success stories achieved this year, leadership roles or signifi cant accomplish-ments in the community or in-dustry served, and philanthropic contributions made in the com-munity. A panel composed of the fi ve past LZACC Presidents determined winners of Business of the Year 2015.

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Columbus Butcher Boy Brand DressingsColumbus Vegetable Oils, one of the nation’s

leading suppliers of oils, fats, dressing and sauces, has been serving the foodservice industry since its founding in 1936 and is still owned and managed by the Gagliardo family, in Des Plaines, IL.

In addition to the Butcher Boy showcase, the en-tire Columbus Vegetable Oils portfolio of products will be available to sample at the booth, along with a salad bar and a hot wings station. With virtually any cooking, salad or frying oil available, the Columbus assortment represents the oils, oil blends, liquid and solid shortenings that are most in demand by restau-rants and their customers.

Butcher Boy Dressings, Sauces and Dips to TasteSome favorites include:■ Thousand Island Dressing■ Garlic Parmesan Wing Sauce■ Balsamic Vinaigrette■ Bleu Cheese■ Louisiana Style Hot Sauce■ MayonnaiseColumbus Vegetable Oils has state-

of-the art R&D labs and kitchens, for formulating their own branded products, and working with cus-tomers to formulate private label and unbranded dressings, sauces dips, oils and shortenings.

“In this competitive landscape, we’re committed to providing the products and services that help our customers maintain their quality and profitability standards,” noted John Healy, Columbus Vegetable

Oils General Manag-er. “Our production lines are extremely flexible and we can produce exactly the product custom-ers want, when they want it.”

4 Better Ways To Start Your Day1. Ditch your screens. Resist the urge to dive

straight into your email and social media feeds. Fifteen extra minutes offline will stop you from feeling enslaved to technology.

2. Skip the coffee. Lukewarm water with fresh-squeezed lemon provides a refreshing energy boost— minus the caffeine crash.

3. Rise the right way. Try rolling over onto your right side and then pushing yourself into a sitting position with a straight back—and no hunching.

4. Try meditation. Take some time to clear your mind— even if it’s just a few minutes. –INC

GREAT BUSINESSES ARE DRIVEN BY GREAT CUSTOMER EXPERIENCES. If you’re not carefully monitoring your social media presence and sending out press releases, you’re losing more than half of your potential face-time. Media attention can be fantastic, so reach out, but when you request coverage, you’ll have to relinquish control over how your company’s story is told. You can’t just say “it’s a great place.” You have to tell people why.

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Think big to get attention from investors, but

remember that big vision is built one

small task at a time. – Thomas Goetz

Interest Rates Are Up; Are You Ready?

After a record seven years of near-zero in-terest rates, the cost of money is finally on its way up. And with all the endless speculation about how you’ll be af-fected by what the Feder-al Reserve does, it’s easy to feel like you should do something in response to what, at least in the me-dia, seems like a pretty big deal.

Are your investments safe? Did you miss your window to refinance your mortgage, or to apply for an affordable business loan? It’s a lit-tle like rushing out for flashlight batteries dur-ing a hurricane warn-ing: You know you have plenty in the drawer, but you’re still worried about being caught short. But if you already have a stock-pile of good batteries, or in this case, if you have an investment portfolio filled with different types of stocks and bonds, just relax. You shouldn’t see too many drastic short-term hits to your portfo-lio in reaction to future Fed moves. After all, it’s not so much rate hikes as the element of surprise that really shakes up markets. To best ride the interest-rate tide, your investments should be diversified, with a mix of stocks and bonds ...and a little bit of awareness. –INC.

10 million glasses of Guinness are enjoyed ev-ery day around the world. Guinness is brewed in 49 countries worldwide and sold in over 150. Ca-shews are high in miner-als and fiber and a small handful of these nuts have nearly as much pro-tein as an egg. Domino’s world’s fastest pizza maker Pali Grewal can make three large pizzas in just 32.28 seconds. In 1968, Pringles was the first saddle-shaped potato chip to be pack-aged in a unique cylin-drical can that preserved freshness and protected against breakage. Ameri-can Airlines and Ameri-can Eagle offer an av-erage of nearly 6,700 flights per day to nearly 350 destinations in more than 50 countries. If you have a migraine head-ache, limit your intake of tea, coffee and other caffeinated beverages. Kellogg’s Corn Flakes were created in 1906. No matter how limited your vocabulary is, it’s big enough to let you say something you’ll later re-gret. - anon Sunsweet Grow-ers Inc. is the world’s largest handler of dried fruits, including prunes, apricots, mangoes and more. They process nearly 70,000 tons of prunes a year. The em-ployee who steals for his boss will steal from his

boss. - anon Founded in 1981, Papa Murphy’s Inc. is a franchiser and operator of the larg-est “Take “N” Bake piz-za chain in the United States selling fresh hand crafted pizzas ready for customers to bake at home. Italy boasts more than 4500 muse-ums. More than 6.5 mil-lion tourists visited the Colosseum and The Ro-man Forum in 2015. Red Lobster is the world’s largest casual dining seafood company, with 47% market share in the seafood specialist seg-ment and has over 700 restaurants in the United States and Canada. An 8-ounce glass of orange juice provides well over the recommended daily value of Vitamin C. Cen-tral Continental Bakery in Mt. Prospect, Illinois, run by a fourth genera-tion of Czerniaks has been a Chicagoland tra-dition since 1922. Delta Airlines serves nearly 180 million customers each year. Delta and the Delta connect carriers offer service to 328 des-tinations in 57 countries. In the 1950s, a Jack in the Box hamburger sold for 18 cents and the Jack in the Box Tacos have been a permanent menu item since then. One of the most popular radio shows in rural Ireland is still the weekly broad-cast of local obituaries.

NuggetsProTalk is made by Kenwood, one of the best of the best names in sound equip-ment for decades. Now, Kenwood’s ProTalk Radiosbring exceptional quality to 2-way communication devices that are created for business: retail, security, healthcare, hotels, warehouses and institutional build-ings. Very fast charging time and a 22 hour maximum per charge makes this exactly what you need for your operation. The mili-tary uses them; you can, too. For more in-formation, contact APLM Distributing; see their ad on page 17 of this issue.

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16025FMIN_10.5x13ad_v1.indd 1 2/3/16 7:11 AMmarch 2016 33-40.indd 39 2/15/16 4:01 PM

TRAVEL With Valerie MillerDESTINATION: MYRTLE BEACH, SOUTH CAROLINAGetting There: Fly/DriveAmerican Airlines has flights out of Chicago O’Hare connect-ing thru Charlotte

Vacation packages can be booked on AAvacations.com Delta Airlines has flights out of Chicago O’Hare and Chicago Midway connecting thru At-lanta. Vacation packages can be booked on deltavacations.com

Myrtle Beach is the Jewel of South Carolina with 60 miles of breathtaking beachfront on the Atlantic Ocean. The boardwalk runs 1.2 miles along the oceanfront form Pier 14 to the 2nd. Ave. Pier. Stroll along the pier and browse in their shops and dine in one of their many res-taurants. Seafood is one of their primary cuisines, and make sure you try some of their Car-olina BBQ There are approximately 1800 full service restaurants in the Myrtle Beach area.Activities/Things to Do:n Barefoot Princess Riverboat Cruise – tour and dinner cruise along the intercostal wa-terwayn Carolina Safari Jeep Tours – history, nature, ecology, wildlife and ghostlore all on one tripn Golf – the Myrtle Beach area boasts more than 100 championship golf courses and 30 mini-golfn Myrtle Beach Skywheel – on the boardwalk offering panoramic views of the Atlantic Ocean. It features 42 climate controlled enclosed gondolas, which seat up to 6 passengersn Ripley’s Aquarium –live shows, behind the scenes tours, sleep with the sharks and the stingray experiencen Watersports include- banana boat tours, jet ski, fishing, sailing, scuba diving, tubing, water boarding and water skiing, n Wheels of Yesterday – an impressive collection of vintage American made automobiles and trucks in one locationn Wild Water & Wheels – 16 acre park filled with exciting rides and slide, bumper boats, go carts and mini golfAccommodations: It’s all a matter of preference. They have campgrounds, beach rentals, condos and the national chain hotels. Choices in-clude: Fairfield Inn, Hampton Inn, Holiday Inn, Hilton and Sheraton just to name a few. Wa-ter is their number one attraction, so plan on some serious playing in the sand and enjoying

a relaxing day at the beach. There’s always time to fit in some shopping during any vacation. Visit the Coastal Grand Mall or one of their many outlet malls. For more info on this family friendly and fun destination-visitmrytlebeach.comFYI - Country Music Fans: Carolina Country Music Festi-val (CCMF) the Southeast’s Premier Outdoor Country Mu-sic Festival is being held on the shores of Myrtle Beach this year. The 3 day Festival will take place from June 10-12, 2016.

The Return of Handwriting

Winter Session, a bag and wal-let maker in Denver, encourages staff to keep handwritten notes. Co-founder Tanya Fleisher says that “writing things down helps you internalize and process the information on a visceral level,” yielding better-quality produc-tion. The brain reacts differ-ently— research says better— when you use paper and not a computer. Studies show that students’ performance on tests improves when they take notes on paper instead of laptops, and kids who learn to write by hand are better at recognizing letters than those who learn to write by typing.

Cal Newport, an author and professor at Georgetown Uni-versity, argues in his new book, Deep Work, that achieving ultra-focus on a single task is a key to boosting productivity, and he’s convinced that working on pa-per does just that.

While there’s no scientific evidence quantifying any pro-ductivity benefits of paper over a computer, companies that integrate paper into their workflow report positive re-sults, from fewer meetings to better ideas. This may explain the recent paper boom. Doane Paper, a notebook company in Kansas City, Missouri, says its sales have grown 30 percent in 2015 over 2014. Tim Jacobsen, founder of Word Notebooks, re-ports an 844 percent increase in sales over the same period. –INC


Learn from artisans how to create award winning,all natural cured meats in the Italian tradition.

Prosciutto Cotto • Italian Sausage • Pancetta • Mortadella Capicollo • Cooked Ham • Pizza Sausages • Bacon

Free classes sponsored by Italy’s #1 producer of Seasonings and Marinades Since 1909 and open to supermarkets, processors, butchers, chefs and chains.

Call Luigi Pintore, owner for class dates.

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march 2016 33-40.indd 40 2/12/16 4:29 PM

Food Industry News® March 2016 Page 41

ACCOUNTANTS BDO (Formerly SS&G) ................................... 847-824-4006 Baker Tilly ....................................................... 312-729-8100 ACCOUNTING FIRMS Parhas & Associates .........................Page 08 708-430-4545 ADVERTISING Food Industry News ....................................... 847-699-3300 AIR FILTERS-SALES & SERVICE Averus ............................................................ 800-393-8287 Olympia Maintenance..................................... 708-344-0344 ARCHITECTS Dearborn Architects ...........................Page 06 312-939-3838 Sarfatty Associates ......................................... 847-920-1100 ASIAN FOOD PRODUCTS Eastland Food Corporation ............................ 630-633-2470 Kikkoman Sales USA ..................................... 630-954-1244 ASSOCIATIONS Illinois Restaurant Association...........Page 19 312-787-4000 GARC ............................................................. 847-824-6941 ATM MACHINES Meirtran ATM .....................................Page 20 800-382-5737 ATTORNEYS The Jenkins Law Group ....................Page 08 312-726-0666 Dregerlaw ....................................................... 312-322-0955 Scharf Banks Marmor..................................... 312-662-4897 Tabahi Law ..................................................... 847-260-8182 AUCTIONEERS Bob King Auctions .............................Page 21 847-458-0500 AWARDS Classic Design Awards ................................... 847-470-0855 AWNINGS & CANOPYS Chesterfi eld Awnings .........................Page 18 312-666-0400 Universal Awnings & Signs ............................. 773-887-3935

BAKERS-WHOLESALE Eli’s Cheesecakes .............................Page 33 773-736-3417 Gerhard’s European Desserts ...........Page 37 847-234-0023 Gonnella Baking Co ..........................Page 34 312-733-2020 IL Mulino di Valenzano Bakery ..........Page 36 773-934-1625 Miller Baking ......................................Page 04 414-347-2300 JR Dessert Bakery ......................................... 773-465-6733 Milano Baking Company ................................ 800-495-BUNS Simply Baked Gluten-Free ............................. 630-759-3764 BAKERY EQUIPMENT Leach Food Equipment Dist ..............Page 28 815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago ..........................Page 34 800-933-2500 Miller Baking ......................................Page 04 414-347-2300 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 26 773-378-8400 Richardson Seating-Fse. Division .................. 312-829-4040 Waco Manufacturing ...................................... 312-733-0054 BAR SUPPLIES Ramar Supply Co ..............................Page 21 708-233-0808

BATCH FREEZERS Kool Technologies .............................Page 29 630-483-2256 BEEF New S B L INC ..................................Page 03 773-376-8280 BEER DISTRIBUTORS Chicago Beverage Systems ..............Page 02 773-826-4100 BEVERAGES Lifestyle Beverages ........................................ 630-941-7000 BOOTHS Chicago Booth ...................................Page 26 773-378-8400 Waco Manufacturing ...................................... 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ...................................Page 26 773-378-8400 BREAD & ROLLS Gonnella Baking Co ..........................Page 34 312-733-2020 IL Mulino di Valenzano Bakery ..........Page 36 773-934-1625 BREAKFAST SAUSAGE Fontanini......................................................... 708-485-4800 BREAKFAST-FOODS Menza Foods.....................................Page 07 630-230-0332 BUTTER-CLARIFIED Danish Maid Butter Co ......................Page 03 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ......................Page 03 773-731-8787 CABLE TV-SALES & INSTALLATION Prime Time Sports .......................................... 847-637-3500 CALAMARI Fisherman’s Pride .............................Page 48 800-543-2110 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care ................................... 847-827-1188

CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS..................... 847-675-6066 CATERING-VEHICLES DCI Central........................................Page 06 800-468-7478 CELLULAR EQUIPMENT & SERVICE Sprint Store by Air 1 Wireless............Page 17 630-514-9333 CHAIRS-COMMERCIAL Chicago Booth ...................................Page 26 773-378-8400 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 CHEESECAKES Eli’s Cheesecakes .............................Page 33 773-736-3417 CHEMICALS Lee’s Chemical Solutions ............................... 844-550-5337 CHICKEN-PROGRAMS FSI/Foodservice Solutions ............................. 847-719-6088 CHILI Captain Ken’s Foods .........................Page 27 800-510-3811 CHORIZO Quay Corp .........................................Page 03 847-800-8567 CIGARS Pacifi c Cigar Company ......................Page 36 630-972-1189 CLASSIFIED ADVERTISING Food Industry News ....................................... 847-699-3300 CLEANING PRODUCTS Reckitt Benckiser-Professional....................... 800-560-6619 SuperClean .................................................... 847-361-0289

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Page 42 CLASSIFIEDS Food Industry News® March 2016CO-PACKERS T F Processors ............................................... 847-709-2600 COFFEE Big Shoulders Coffee ........................Page 06 312-810-3046 Farmer Brothers Coffee .................................. 312-437-1818 COFFEE & TEAS Royal Cup Coffee ..............................Page 18 630-254-3365 True Brew Outfi tters ....................................... 773-252-7000 COFFEE HOUSE PRODUCTS True Brew Outfi tters ....................................... 773-252-7000 COFFEE ROASTERS Tec Foods Inc ....................................Page 31 773-638-5310 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 COLD STORAGE-PORTABLE Portable Cold Storage .......................Page 17 800-535-2445 COMMUNICATIONS APLM Distributing..............................Page 17 866-758-0058 CONSTRUCTION COMPANIES Walter Daniels Construction ..............Page 18 773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment ....................... 630-628-0811 CORNED BEEF HASH Menza Foods.....................................Page 07 630-230-0332 CORNED BEEF-FRESH Vienna Beef .......................................Page 30 773-278-7800 EX-Cel Corned Beef ....................................... 312-666-2535 CORPORATE GIFTS Vienna Beef .......................................Page 30 773-278-7800 DAIRY-PRODUCTS Instantwhip Chicago ..........................Page 34 800-933-2500 Quay Corp .........................................Page 03 847-800-8567 DECOR & DESIGN Zap Props ..........................................Page 12 773-376-2278 DELIVERY-VEHICLES DCI Central........................................Page 06 800-468-7478 DESSERTS Algelato Chicago ...............................Page 40 847-455-5355 Eli’s Cheesecakes .............................Page 33 773-736-3417 Gerhard’s European Desserts ...........Page 37 847-234-0023 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 DRAPERY CLEANING ON SITE Sexton Complete Care ................................... 847-827-1188 DUCT CLEANING Enviromatic Corp of America .............Page 21 847-729-8000 Averus ............................................................ 800-393-8287 Olympia Maintenance..................................... 708-344-0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical ..........Page 28 847-381-0448 EMPLOYEE BENEFITS PROVIDERS Trinet .............................................................. 888-874-6388 EMPLOYEE SERVICE OUTSOURCING Trinet .............................................................. 888-874-6388 ENERGY MANAGEMENT SYSTEMS Zone Mechanical ...............................Page 15 708-388-1370 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS ........................................Page 14 770-883-7441 ETHNIC FOODS Kikkoman Sales USA ..................................... 630-954-1244 FAUCETS Faucet Shoppe The ...........................Page 35 773-478-3890 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 Fox Valley Fire & Safety ................................. 847-695-5990 FIRE-EXTINGUISHERS Averus ............................................................ 800-393-8287 FIRST AID-EQUIPMENT & SUPPLIES Affi rmed Medical Service................................ 847-322-9185 FLATBREADS Grecian Delight............................................... 847-364-1010 FLOOR CLEANING-REFINISH & REPAIR Sexton Complete Care ................................... 847-827-1188 FLOOR MAINTENANCE Sexton Complete Care ................................... 847-827-1188 FLOORS-SALES & REPAIRS Customcrete LLC ........................................... 847-651-9699 FOOD DISTRIBUTORS Christ Panos Foods ........................................ 312-421-6100 Devanco Foods .................................Page 18 847-228-7070 Tec Foods Inc ....................................Page 31 773-638-5310 Anichini Brothers ............................................ 312-644-8004 Grecian Delight............................................... 847-364-1010 Kingdom Farms .............................................. 312-226-4456 Kronos Foods ................................................. 800-621-0099 FOOD EQUIPMENT Bob King Auctions .............................Page 21 847-458-0500 FOOD PRODUCTS Menza Foods.....................................Page 07 630-230-0332 Tec Foods Inc ....................................Page 31 773-638-5310 Grecian Delight............................................... 847-364-1010 FOOD PRODUCTS-PREPARED Captain Ken’s Foods .........................Page 27 800-510-3811 FOOD-DISTRIBUTION SOFTWARE TopshelfDS ........................................Page 14 770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS ........................................Page 14 770-883-7441 FOODSERVICE EQUIPMENT Leach Food Equipment Dist ..............Page 28 815-712-7707 March Quality Used & New Equip .....Page 15 800-210-5895 Thunderbird Food Machinery ............Page 32 866-451-1668 Losurdo Inc..................................................... 630-833-2828 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical ..........Page 28 847-381-0448 CSI - Coker Service Inc .................................. 888-908-5600 Cobblestone Ovens ........................................ 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ....................... 630-628-0811 Losurdo Inc..................................................... 630-833-2828 Sarfatty Associates ......................................... 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc .................................. 888-908-5600 Cobblestone Ovens ........................................ 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co ..............................Page 21 708-233-0808 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage .......................Page 17 800-535-2445 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 40 847-455-5355 Palazzolo’s Artisan Dairy ...................Page 16 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies .............................Page 29 630-483-2256 Palazzolo’s Artisan Dairy ...................Page 16 800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction ..............Page 18 773-775-0170 GIARDINERA Natali Brand.................................................... 847-668-6590

GIARDINIERA Authentic Barnds ...............................Page 27 708-749-5430 E Formella & Sons ......................................... 630-873-3208 V Formusa Company ..................................... 847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical ..........Page 28 847-381-0448 GOURMET-FOOD PRODUCTS Viola Imports .................................................. 847-690-0790 GPS VEHICLE TRACKING Sprint Store by Air 1 Wireless............Page 17 630-514-9333 GRAB-AND-GO FOOD PRODUCT DIST. Norman Distribution........................................ 847-228-2887 GRASSFED BEEF Tallgrass Beef Company ...................Page 30 312-846-1361 GREASE REMOVAL SERVICE Kaluzny Bros Inc ............................................ 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental .........................Page 38 888-551-1998 Kaluzny Bros Inc ............................................ 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America .............Page 21 847-729-8000 Averus ............................................................ 800-393-8287 Olympia Maintenance..................................... 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods .................................Page 18 847-228-7070 Grecian Delight............................................... 847-364-1010 Kronos Foods ................................................. 800-621-0099 Olympia Food Industries ................................ 773-735-2250 GYROS Devanco Foods .................................Page 18 847-228-7070 Grecian Delight............................................... 847-364-1010 Kronos Foods ................................................. 800-621-0099 Olympia Food Industries ................................ 773-735-2250 H/R-HUMAN RESOURCE SERVICES Trinet .............................................................. 888-874-6388 HAMBURGER PATTY MANUFACTURER Devanco Foods .................................Page 18 847-228-7070 HAMBURGERS -FRESH & FROZEN Allen Brothers 1893 ...........................Page 08 773-890-5100 HAND HELD TWO WAY RADIOS APLM Distributing..............................Page 17 866-758-0058 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical ..........Page 28 847-381-0448 Mechanical 24 ...................................Page 26 847-987-9738 HOOD & EXHAUST-CLEANING Enviromatic Corp of America .............Page 21 847-729-8000 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 30 773-278-7800 Crawford Sausage.......................................... 773-277-3095 Red Hot Chicago ............................................ 800-249-5226 HUMMUS & SPREADS Grecian Delight............................................... 847-364-1010 ICE CREAM Algelato Chicago ...............................Page 40 847-455-5355 Chocolate Shoppe Ice Cream ...........Page 29 608-221-8640 Fox Valley Farms ...............................Page 15 630-231-3005 Homer’s Gourmet Ice Cream ............Page 37 847-251-0477 Instantwhip Chicago ..........................Page 34 800-933-2500 Palazzolo’s Artisan Dairy ...................Page 16 800-4GE-LATO Nestle Ice Cream Company ........................... 800-531-2663 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies .............................Page 29 630-483-2256 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 .............................................. 847-807-3385 Major Appliance Service ................................. 708-447-4100 ICE MACHINES Apex Beverage Company .............................. 877-901-APEX ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ......................Page 32 312-733-3900

ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical ..........Page 28 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ........................ 708-366-3333 INSURANCE Jos Cacciatore & Company ............... Page 11 312-259-8200 Northern Underwriting Manager ........Page 09 815-226-9353 Society Insurance ..............................Page 03 888-576-2438 Caro Insurance Services ................................ 708-745-5031 Clermont Specialty Managers ........................ 800-504-7012 Concklin Insurance Agency ............................ 630-268-1600 ISU Northwest Insurance Services................. 888-366-3467 The Horton Group .......................................... 312-917-8610 INSURANCE SERVICES Northern Underwriting Manager ........Page 09 815-226-9353 Clermont Specialty Managers ........................ 800-504-7012 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ............... Page 11 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ......................................... 847-920-1100 INTERNET ADVERTISING Food Industry News ....................................... 847-699-3300 ITALIAN BEEF Authentic Brands ...............................Page 27 708-749-5430 Devanco Foods .................................Page 18 847-228-7070 Serrelli’s Foods ..................................Page 36 877-385-BEEF Fontanini......................................................... 708-485-4800 Grecian Delight............................................... 847-364-1010 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 18 847-228-7070 Anichini Brothers ............................................ 312-644-8004 Fontanini......................................................... 708-425-4800 JANITOR-SUPPLIES Ramar Supply Co ..............................Page 21 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ..................................... 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest ............................................... 800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America .............Page 21 847-729-8000 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 ...........................Page 08 773-890-5100 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 Underwriting Manager ........Page 09 815-226-9353 LIQUOR LICENSE ASSISTANCE Daniel Rubinow License Law Group .............. 773-809-5409 LIQUOR-WHOLESALE Peerless Liquors............................................. 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions.................... 888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ......................... 847-899-8146 MARINADES-FOR MEATS CRM North America ..........................Page 40 708-603-3475 MAYONNAISE Columbus Vegetable Oils ..................Page 05 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest ............................................... 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats................ 800-382-2266

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Food Industry News® March 2016 Page 43MEAT-WHOLESALE Allen Brothers 1893 ...........................Page 08 773-890-5100 Devanco Foods .................................Page 18 847-228-7070 Greenridge Farms .............................Page 34 847-434-1803 Tallgrass Beef Company] ..................Page 30 312-846-1361 Anichini Brothers ............................................ 312-644-8004 Kingdom Farms .............................................. 312-226-4456 R Whittingham & Son Meats .......................... 708-371-1650 MEATBALLS Authentic Brands ...............................Page 27 708-749-5430 MEATS-NATURAL Greenridge Farms .............................Page 34 847-434-1803 MEDICAL SUPPLIES Affi rmed Medical Service................................ 847-322-9185 MEDITERRANEAN FOODS Grecian Delight............................................... 847-364-1010 MENUS-CUSTOM PRINTED Accurate Printing ............................................ 708-824-0058 MICRO BEERS Chicago Beverage Systems ..............Page 02 773-826-4100 MILK Instantwhip Chicago ..........................Page 34 800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ............... 847-705-6619 NAME-PLATES & TAGS Classic Design Awards ................................... 847-470-0855 OIL-FRYING Chef Mac Culinary Cooking Oils .......Page 19 708-945-9150 OILS & FATS-COOKING Columbus Vegetable Oils ..................Page 05 773-265-6500 Salad Oils International .................................. 773-261-0500 OILS & SHORTENING Chef Mac Culinary Cooking Oils .......Page 19 708-945-9150 Columbus Vegetable Oils ..................Page 05 773-265-6500 OILS & VINEGAR Pastorelli Foods.................................Page 10 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils ..................Page 05 773-265-6500 Salad Oils International Corp ......................... 773-261-0500 OLIVE OILS Columbus Vegetable Oils ..................Page 05 773-265-6500 Salad Oils international Corp.......................... 773-261-0500 ORGANIC FOODS Pastorelli Foods.................................Page 10 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical ..........Page 28 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ........................................ 847-635-0172 PACKAGING Sunshine Supply Company ...............Page 26 773-927-2828 PAINTING & HANDYMAN SERVICES Schubert Painting ........................................... 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc ....................................Page 31 773-638-5310 PAPER-PRODUCTS Ramar Supply Co ..............................Page 21 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co ..............................Page 21 708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta ....................... 773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ...........Page 37 847-234-0023 PATTY MACHINES/FOOD FORMERS Berkel Midwest ............................................... 800-921-9151 PAYROLL SERVICE Payville Usa The Hero’s of Payroll ....Page 06 630-366-2600 Trinet .............................................................. 888-874-6388 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ......................................... 800-332-7805 Presto X Pest Control ..................................... 888-627-5772 PHONES-CELLULAR Sprint Store by Air 1 Wiresless ..........Page 17 630-514-9333 PICKLES & RELISH Vienna Beef .......................................Page 30 773-278-7800 PITA BREAD Grecian Delight............................................... 847-364-1010 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ............................................ 312-644-8004

PLAQUES Classic Design Awards ................................... 847-470-0855 PLUMBING SUPPLIES Faucet Shoppe The ...........................Page 35 773-478-3890 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..............Page 16 773-631-8400 POULTRY Kingdom Farms .............................................. 312-226-4456 POULTRY-FRESH New S B L INC ..................................Page 03 773-376-8280 PRESSURE WASHING Olympia Maintenance..................................... 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing ............................................ 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS Big Shoulders Coffee ........................Page 06 312-810-3046 E Formella & Sons ......................................... 630-873-3208 Milano Baking Company ................................ 800-495-BUNS T F Processors ............................................... 847-709-2600 PRODUCE DISTRIBUTORS Premier Produce ............................................ 847-678-0780 PUBLISHING Food Industry News ....................................... 847-699-3300 RE-UPHOLSTERY Chicago Booth ...................................Page 26 773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage .......................Page 17 800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR Lee’s Foodservice Parts & Repair .....Page 25 800-728-1102 Mackay Heating & Mechanical ..........Page 28 847-381-0448 Mechanical 24 ...................................Page 26 847-987-9738 Accu-Tech....................................................... 847-658-8440 CSI - Coker Service Inc .................................. 888-908-5600 REFRIGERATION SERVICE Zone Mechanical ...............................Page 15 708-388-1370 REFRIGERATION SYSTEMS-INDUSTRIAL Zone Mechanical ...............................Page 15 708-388-1370 REFRIGERATION SYSTEMS-SUPERMARKET Zone Mechanical ...............................Page 15 708-388-1370 REFRIGERATION UNITS-MOBILE Kingtec Midwest ................................Page 31 708-597-2200 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer..................Page 10 630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ..............Page 18 773-775-0170 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ............................. 847-719-6088 Losurdo Inc..................................................... 630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer..................Page 10 630-879-3131 Olympic Store Fixtures ......................Page 09 773-585-3755 Ramar Supply Co ..............................Page 21 708-233-0808 Berkel Midwest ............................................... 800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE Lee’s Foodservice Parts & Repair .....Page 25 800-728-1102 Mackay Heating & Mechanical ..........Page 28 847-381-0448 Accu-Tech....................................................... 847-658-8440 Berkel Midwest ............................................... 800-921-9151 CSI - Coker Service Inc .................................. 888-908-5600 Cobblestone Ovens ........................................ 847-635-0172 Major Appliance Service ................................. 708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions .............................Page 21 847-458-0500 March Quality Used & New Equip .....Page 15 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ..................... 708-361-1150 Kudan Group Inc ............................................ 312-575-0480 Nick Dibrizzi/Coldwell Banker......................... 708-562-9328 Pontarelli & Company..................................... 847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ....................... 630-628-0811 Losurdo Inc..................................................... 630-833-2828 Sarfatty Associates ......................................... 847-920-1100

RESTAURANTS La Scarola Restaurant.................................... 312-243-1740 Pita Inn Restaurants ....................................... 847-677-0211 RESTROOM-SANITIZING & DEODORIZING Reckitt Benckiser-Professional....................... 800-560-6619 SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products ...Page 23 847-678-8250 SALAD-DRESSINGS & OILS Columbus Vegetable Oils ..................Page 05 773-265-6500 Tec Foods Inc ....................................Page 31 773-638-5310 SANITATION CERTIFICATION Foodservice Safe ..............................Page 04 847-254-4027 SANITATION TRAINING Illinois Restaurant Association...........Page 19 312-787-4000 Food Industry Training.................................... 630-690-3818 SATELLITE TV SYSTEMS Prime Time Sports .......................................... 847-637-3500 SAUSAGE Vienna Beef .......................................Page 30 773-278-7800 Anichini Brothers ............................................ 312-644-8004 Crawford Sausage.......................................... 773-277-3095 Red Hot Chicago ............................................ 800-249-5226 SAUSAGE MAKING CLASSES CRM North America ..........................Page 40 708-603-3475 SAUSAGE PRODUCTS Greenridge Farms .............................Page 34 847-434-1803 SBA LOANS Ridgestone Bank ............................................ 847-805-9520 SCALES Berkel Midwest ............................................... 800-921-9151 SEAFOOD Fisherman’s Pride .............................Page 48 800-543-2110 SEASONINGS & SEASONING BLENDS CRM North America ..........................Page 40 708-603-3475 SEATING Clear Chair Store............................................ 773-253-4883 Waco Manufacturing ...................................... 312-733-0054 SEATING REPAIRS Express Seating ................................Page 35 630-985-7797 SEWER(MAINT)-RODDING & JETTING Tierra Environmental .........................Page 38 888-551-1998 SHIPPING SERVICES Perishable Distribution Solutions.................... 888-491-1641 SHORTENING Columbus Vegetable Oils ..................Page 05 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ............................Page 19 888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ......................... 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest ............................................... 800-921-9151 Maestranzi Brothers ....................................... 708-867-7323 SNACK FOODS Norman Distribution........................................ 847-228-2887 SOAPS & DETERGENTS Lee’s Chemical Solutions ............................... 844-550-5337 SOCIAL MEDIA SERVICES Stick Out Social .................................Page 37 312-655-9999 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies .............................Page 29 630-483-2256 SOFTWARE-FOODSERVICE Culinary Software Services ...............Page 20 800-447-1466 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS ........................................Page 14 770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS ........................................Page 14 770-883-7441 SOUPS Vienna Beef .......................................Page 30 773-278-7800 SPA King Spa & Sauna .............................Page 38 847-972-2540 SPICE BLENDS Famar Flavors ...................................Page 35 708-926-2951 STEAKS-PORTION CONTROLLED Allen Brothers 1893 ...........................Page 08 773-890-5100 STEAM CLEANING Olympia Maintenance..................................... 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist ..............Page 28 815-712-7707

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 26 773-378-8400 Waco Manufacturing ...................................... 312-733-0054 TAMALES Supreme Frozen Products ............................. 773-622-3777 TEA-GREEN Dewdrop Tea .................................................. 630-335-7806 TOMATO PRODUCTS Pastorelli Foods.................................Page 10 800-SOS-AUCY Neil Jones Food Company ............................. 800-543-4356 TRADE PUBLICATIONS Food Industry News ....................................... 847-699-3300 TRUCK DEALERS Fox Ford & Lincoln ............................Page 15 773-687-7807 TRUCK GRAPHICS American Graphics ............................Page 19 888-774-6270 TRUCK-REFRIGERATED DCI Central........................................Page 06 800-468-7478 TRUCK-SALES & SERVICE DCI Central........................................Page 06 800-468-7478 Mercedes Benz of Chicago ............................ 312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center ...........................Page 20 708-352-5551 M & K Truck Centers (Hino) ..............Page 28 708-793-5251 M & K Truck Centers (Isuzu) .............Page 29 708-793-5251 TRUCK-VEHICLE GPS TRACKING UNITS Sprint Store by Air 1 Wireless............Page 17 630-514-9333 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 VEAL Allen Brothers 1893 ...........................Page 08 773-890-5100 VEHICLE TRACKING DEVICES Sprint Store by Air 1 Wireless............Page 17 630-514-9333 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America .............Page 21 847-729-8000 Averus ............................................................ 800-393-8287 Olympia Maintenance..................................... 708-344-0344 VODKA Torta Bianca ......................................Page 31 312-233-2760 WALK IN COOLER, MOBILE, RENTAL/LEASING Portable Cold Storage .......................Page 17 800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical ..........Page 28 847-381-0448 Mechanical 24 ...................................Page 26 847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer..................Page 10 630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions ............................... 844-550-5337 WEBSITE DESIGN Americaneagle.com...........................Page 41 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ........Page 18 630-930-9516 WHIPPED CREAM Instantwhip Chicago ..........................Page 34 800-933-2500 WILD GAME Allen Brothers 1893 ...........................Page 08 773-890-5100 WORKERS COMP INSURANCE Northern Underwriting Manager ........Page 09 815-226-9353 Trinet .............................................................. 888-874-6388 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies .............................Page 29 630-483-2256

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Page 44 CLASSIFIEDS Food Industry News® March 2016

MEMBER: CRBAMEMBER: CRBA

CLASSIFIEDSTO PLACE A CLASSIFIED CALL: 847-699-3300

PONTARELLI ASSOCIATESReal Estate Services

Restaurant Brokerage DivisionVince Ferraro

ITALIAN CAFÉNear West suburb. End cap. Seats 40 with ample parking.

Features Italian comfort food...Catering a specialty. All authentic recipes from a well known chef included along with transitional

training! Great lease with renewal options. Owners retiring. Perfect for aspiring chef. Biz, FF&E @ $69K

OAK PARKFast food. Freestanding. Stoplight corner. Seats 90.

Parking lot. Patio. Est. 15 years. Solid lease. Must sell!! Biz, FF&E @ NEW PRICE: $110K

FAMILY RESTAURANTNW Chicago. Booming area. Stoplight corner. Est. 40 years!

Newly remodeled...pristine condition. Seats 88. Parking. Great lease with renewal options for a long term. Needs a “hands-on”

operator...potential “goldmine.” Biz, FF&E @ $125K

AMERICAN PUBFreestanding brick building. Seats 175. Parks 200. Patio. Signage. Recently rehabbed dining room, bar and kitchen.

Unique decor and menu. Video gaming. Great lease. Financ-ing. Just off I-90. Affl uent NW suburb. Kane County.

True “Turn-Key”... Ready to Re-Open! Biz, FF&E @ $250K

LOCATIONFantastic site at Oakton & River, Des Plaines! Paved lot.

13,200 sf. Maintained building, 2,600 sf. Former restaurant seats 120, parks 36. Liquor license available

(Possible re-development: additional 13,000 sf available).REAL ESTATE @ $575K

CASUAL AMERICANAUnique 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

COUNTRY RESTAURANT! NEW PRICE!Just 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 @ $585K.

TAVERNEstablished 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

YOU CONCEPTNW Suburb. The build-out, decor and ambiance of this venue are spot on for a “Pub,” “Sports Bar” or upscale casual concept.

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 @ $125KMixed-use REAL ESTATE available!

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

NEW LISTINGS

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

Chicago’s Premier Hospitality Real Estate Brokers

Kudan Group

Reduced

Price!

Waukegan - 3900 North Point Blvd.Restaurant fronting a new Wal-Mart at the redeveloped Fountain Square. Seating capacity of 200 people with a large liquor bar. Ideal for steakhouse or seafood. Size: 8,342 SF (Building) Over 1.25 Acres Land Price: $1,200,000 (Real Estate) Agent: Jarrett

Buffalo Grove - 1659 W. Dundee Rd. Attractive, fully-equipped restaurant with a new build-out. Clean, spacious kitchen with a large hood. Includes a separate bar area and a private party room.Size: 3,969 SF Rental Rate: $6,000/Mo. (Net) Price: $99K Agent: Jarrett

Andersonville - 5226 N. Clark St. Retail space for lease close to Foster Ave., near boutique retail shops, restaurants and nightlife. Strong vehicle and pedestrian traffic counts. Rarely available small shop space.Size: 1,265 SF Rental Rate: $29.50/SF (Net) Lease Term: Negotiable Agent: Jarrett

Northwest Suburbs - Confidential #684 - Business, Real Estate & LandExtremely well-built building/business on over 2 acres. High-grossing and multi-level venue including diner, sports bar and music venue. Turn-key operation. Size: 4,669 SF (Building) 87,223 SF (Land) Price: $1,480,000 (R.E. & Business) Agent: Jarrett

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

Near North Side - 869 N. Larrabee St. - I LOVE SUSHIBelow market rent for this newly built-out, quick-service restaurant located across the street from Groupon Headquarters and next to Goddess & The Grocer. Size: 850 SF Rental Rate: $2,000/Mo. (Net) Price: $74,900 (Assets) Agent: Jarrett

Lincoln Park - Confidential #676 - Rarely Available Real Estate & BusinessProfitable, two-level late hour bar with PPA license. Completely remodeled with new kitchen. Building revenue from three apartments and billboard.Size: 5,190 SF (Bus.) 5,912 SF (Bldg.) 4,058 (Lot) Price: Contact Agent Agent: Jarrett

Andersonville - Confidential #663 - High-Gross Sales Bar with Real EstateEstablished, fully-fixtured restaurant/bar. Tavern, Late Hour, Beer Garden, Outdoor Patio & Retail Food licenses. Occupancy of 300+. 2-bedroom apartment on the 2nd floor. Size: 5,950 SF (Building) 6,876 (Lot) Price: $1,550,000 (R.E.) $549,900 (Bus.) Agent: Jarrett

Andersonville - Confidential #663 - High-Gross Sales Bar with Real EstateEstablished, fully-fixtured restaurant/bar. Tavern, Late Hour, Beer Garden, Outdoor Patio & Retail Food licenses. Occupancy of 300+. 2-bedroom apartment on the 2nd floor. Size: 5,950 SF (Building) 6,876 (Lot) Price: $1,550,000 (R.E.) $549,900 (Bus.) Agent: Jarrett

Lakeview - 2834 N. Southport Ave. - Mirador Fully-furnished and remodeled, corner bar/restaurant. Large wrap around sidewalk patio seats 50. Open floor plan with floor to ceiling bay windows and French Door entryway. Size: 1,200 SF (1st Fl.) 1,800 SF (Basement) Price: $149,500 (Business) Agent: Scott

Lakeview - 2834 N. Southport Ave. - Mirador Fully-furnished and remodeled, corner bar/restaurant. Large wrap around sidewalk patio seats 50. Open floor plan with floor to ceiling bay windows and French Door entryway. Size: 1,200 SF (1st Fl.) 1,800 SF (Basement) Price: $149,500 (Business) Agent: Scott

Lakeview - 2913 N. Lincoln Ave. Net Investment opportunity close to the busy intersection of Diversey & Lincoln. Tavern with an outdoor patio & 2 bedroom,1 bath apartment. On ask Cap Rate 9.5%Size: 2,244 SF (Building) 2,575 SF (Lot) Price: $849,500 (Net Investment) Agent: Scott

Wicker Park - 1270 N. Milwaukee Ave. - Esso LoungeLounge/bar with Tavern & PPA licenses. Located in a high density area, steps from the Paulina & Milwaukee intersection. Occupancy of 99. All FF&E included in sale. Size: 1,650 SF Rental Rate: $5,900/Mo. (Gross) Price: $175,000 (Business) Agent: Brian

Wicker Park - 1270 N. Milwaukee Ave. - Esso LoungeLounge/bar with Tavern & PPA licenses. Located in a high density area, steps from the Paulina & Milwaukee intersection. Occupancy of 99. All FF&E included in sale. Size: 1,650 SF Rental Rate: $5,900/Mo. (Gross) Price: $175,000 (Business) Agent: Brian

312.575.0480www.kudangroup.com

twitter.com/RestaurantRE

Rogers Park - 6800 N. Sheridan Rd.Turn-key restaurant/bar on a busy corner. Great lease terms. Liquor, food and patio licenses all in place. Green build-out with large outdoor patio & a new bar. Size: 4,032 SF Rental Rate: $21/SF (NNN) Price: $169K (Business) Agent: Adam

Evanston - 1322 Chicago Ave. - Addis Abeba RestaurantSecond generation restaurant opportunity, easy reconcept. Features include two hoods, walk-in cooler and ADA-compliant bathrooms. Size: 2,774 SF Price: $99K (Business & Assets) Agents: Juan Carlos/Jerrod

FEATURED LISTINGS

PRICEREDUCED!

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24 HOUR VOICEMAILEmail—[email protected]

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

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

JOLIET - WILL COUNTY2301 W. Jefferson, U.S. Route 52, Hard corner stoplight intersection. National Tenant Location. Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot. PRICE REDUCTION! Available for sale or lease.

DUPAGE COUNTYRestaurant & Bar, Casual Dining-Banquets Free standing, turn-key steak & seafood restaurant. Very well established restau-rant. A great development opportunityFor Sale or For Lease.

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 $200,000 Bank Owned.ORLAND PARK AREA 1,000-4,200Retail Space Available-Hot Location Located in famous strip centerReady for restaurant developmentMediterranean, Fried Chicken, Fast Food, Pizzeria, Chinese, etc. For Lease only $16.50 per SF gross. Very Negotiable.

RESTAURANTBusiness For Sale Casual dining concept; established for 36 years. Cash fl ow $250,000 a year.Owner retiring.

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.

WESTERN SUBURBS117 W. St. Charles Road, Villa Park, Il. Turn-key closed restaurant drive-in.1,663 +/- SF fast food restaurant building seats 64. Lot size: 80’x125’ or 10,000 SF, parks 20 cars. Completely remodeled in 2010.Traffi c count 26,400 per day. Real Estate taxes: $9,479; Zoning: C2. For Sale: $359,000; owner fi nancing available with 40% down. For Lease: $16 per SF or $2,200 per month NNN

CHICAGO WEST LOOP Turn-Key Restaurant Bar 4,000 SF plus lower level with clean incidental liquor license. Rent $7,000 per monthSelling business fi xtures & equipmentCall for more info.

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

NORTHWEST SUBURBS-LAKE COUNTY Turn-key state of the art free standing Class A restaurant-bar-lounge-banquets. 16,000 SF bldg., seats 473 plus outdoor patios on 4 acres of land; parks 220. For Lease for only $15,000 a month/$11.25 per SF Triple Net NNN; Lease Real Estate taxes are $2.50 per SF

CHICAGO NORTH-ROGERS PARK/WEST RIDGE AREAFast food business with real estateEstablished for 50 years. Real $$$ Maker.Hot Location. Free standing drive inSelling Business & Real Estate.Call for more information

ORLAND HILLS 159TH & 94TH AVENUEGreat Restaurant Development Location 1,000 +/- SF to 3,900 +/- SFFor Lease offered at $16.50 per SF

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

WESTERN SUBURBS - NAPERVILLEOne Story Free Standing, Turn-Key 4,600 +/- SF Full service restaurant-bar. Large dining ar-eas, full service sit down bar. 2 large kitchens & prep area with walk in coolers & freezersSits on 37,000 +/- lot, Seats 200, Parks 60+/-North of I-88 west of Route 59 on Ogden Avenue. Selling Real Estate, FFE, Call for more information.

Fast Food/Greek/Pizza Restaurant For Sale Located in Norridge, in

business for over 40 years. Aprox 1700 SF. Dine In/ Delivery and Catering.

Asking for $50000 OBO.Call 224-558-7530BERWYN

Bar & Grill For Sale.Updated Turn-Key 2,200

sq. ft. High visibility.Video gaming. Great lease!Contact Sean Glascott

@properties773-551-7168

– – – For Sale – – –Delavan, WI lakeside bar for sale! This full-service club has

established year-round business that takes advantage of large bar, private party room, DJ/dance fl oor/stage, covered beer garden and full kitchen. Truly turn-key

establishment! Just one block from the Delavan boat launch w/ plenty of parking. Known on the comedy circuit and has

hosts many headline comedians & acts. From summer boating to winter sports, this is a year-round hang-out.

$525,000. Business, FF&E and real estate included.Contact Margaret Labus, d’aprile properties,

262-812-6123 or [email protected]

HELP WANTEDNorthwest Indiana Freddy’s Steak House

has positions open for Chef and Line Cooks.Must have 5 years or more cooking experience, reliable transportation,

work nights, weekends and holidays.Send resume to: [email protected]

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 / Residential150 ft. to scenic Chicago River. $1,025,000

• • • • • • • • • • • • • • • • • • • • • • • • • • • • •7 Unit Building

3121 N. Cicero. 4 apts. with tavern & food. Liquor license.

Lot 50 x 125. Some fi nancing available. $795,000

Call Wesley at 773-671-1273

SELLING YOUR BUSINESS? HIRING? REACH THE ENTIRE INDUSTRY HERE!TO PLACE A CLASSIFIED CALL: 847-699-3300 • ALL MAJOR CREDIT CARDS ACCEPTED

march 2016 41-48.indd 45 2/12/16 3:24 PM

Page 46 CLASSIFIEDS Food Industry News® March 2016

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

restaurant. Local chain. Ap-proximately 5,900 sq. ft. Seats up to 300 w/ banquet hall. Busi-ness only $199,990 w/ favorable lease. Property available. Call for details.

PIZZA PUB• Approx. 4,000 sq. ft. Seats 150 plus

with outdoor patio. Newly remodeled. Poss seller fi nancing. 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.

STORE FOR LEASE• Approximately 1,000 sq. ft. Heavy

traffi c area. 90,000 car count per day. Call for details.

PANCAKE HOUSE• Chicago location. 3,000 sq. ft.

Seats 120. Long term, favor-able lease Limited hours. Possible owner fi nancing. Asking $99,000 OBO.

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.

PANCAKE HOUSE• This establishment has been serv-

ing its communities for 45 years. Free standing 4,700 sq ft with 175 seats. Parking for 80. Great viability and easy access. Has living quarters for Mix Use Status, low property taxes. Property & Business asking $549K. Call for details.

BUSINESSOPPORTUNITIES

PIZZERIA• Western burbs. Just listed—Iconic

pizzeria. Sit down & carry-out. Stop-light location. Heavy traffi c. Parking for 80 cars. Est. over 25 yrs. Seats 75. Asking $199K. Call for details.

PENDINGPANCAKE HOUSE

PENDINGPANCAKE HOUSE

Chicago location. 3,000 sq. ft.

PENDINGChicago location. 3,000 sq. ft. Seats 120. Long term, favor-

PENDINGSeats 120. Long term, favor-

PENDINGable lease Limited hours. PENDINGable lease Limited hours. Possible owner fi nancing. PENDINGPossible owner fi nancing.

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

NEW LISTINGS

Sports Bar with Property• Approx. 4500 SQFT• 3 Acres on a lake • Gaming 5-7k per month • Asking $1.15MM

Thai Rest- Fast Casual – Schaumburg• Est. 2009• Rent $3,033• Seats 18• Asking $49k

Pizzeria – South Suburbs• Sales aver $10k per week• Rent $4,235• Asking $135k

Fully Equipped Pizzeria P/U Take Out – Fox River Grove

• All new equipment• Double Deck Conveyor Oven• Rent $2,200• Asking $89k

Bar with Property Gaming – Far NW Sub• Apartment upstairs • 2,650 SQFT• Asking $275k

LISTINGS PRICE REDUCED

Full Service Rest – NW Subs • Next to the largest industrial park in Lake County • 2650 SQFT • Asking $99k

Jamba Juice – Madison WI• U of W Campus • Sales $480k• Asking $150k

Hot Dog Beef – Gurnee• Rent $4,200• Monthly Sales with catering $45k• Asking $110k

High Volume Beef, Dogs Gyros – Far W Subs

• 2015 Sales $623k• Rent $5,300/mth• Seats 65 • Asking $275K

Rosati’s Pizzeria – Far SW Subs (Near Kanka-kee)

• Opened 2014• Weekly net sales average $11-13k • Rent $1,800• Asking $199k + Transfer

ACTIVE LISTINGS

Quick Serve – OGILVIE TRAIN STATION FOOD COURT

• 2015 Net Sales $350k+• Salads and Sandwich’s • Rent $4,600/mth• Asking $199k• Must have Rest background and good net worth

Browns Chicken and Pasta – South Suburbs• Est. since 1994 • 2015 sales $389k• Rent $4,199• Asking $99k

Cake and Cup Cake Shop – Rockford• 2015 Sales $104k • Rent $930/Mth • Asking $69k

Independent Pizzeria Since 1975 –Far North Sub• Sales $300k• Rent $3,500• Asking $75k Owner Financing

Hot Dog and Beef Since 1996 – NW Subs• 2015 Sales $480k• Rent $3,500• Asking $299k

High Volume Pizza Franchise – SW Subs• 2015 Sales $1.5MM• Rent $9,200 * • 4,400 SQFT Free Standing• Seats 130 + Full Bar• Asking $395k – Owner fi nancing Halsted Street Deli Franchise(Suburbs)• 2015 Net Sales $395k• 5 days 7am-3pm• No Rent * No Utilities• Asking $375k

Hot Dog, Beef Gyros Since 1991– NW Subs • Daily Ave $675• Open 5.5 Days till 4:30pm• Asking $53k

Gyros & Burgers w/ Drive Thru – N. Aurora • Rent $3,791• Sales $950/day• Price: $50k

Rest & Bar with Gaming – Prop available –Far NW Subs

• Monthly Sales $28k• Business $110k – Owner fi nancing • Property $299k

UNDER CONTRACT

• Cold Stone Creamery - Multiple• Red Brick Pizza – CA • Pizzeria – W Subs• Subway (2)• Mexican Fast Casual – Chicago• Stewarts Root beer – NJ • Cupcake / Coffee Shop – N. Shore RECENTLY SOLD

• Rosati’s – NW Suburbs • Subway – Oasis • BBQ – Shorewood• Cold Stone Creamery (3)• Red Mango ( 2) • Hot Dog & Beef- NW Sub

For Sale - Family RestaurantOWNER FORCED TO SELL DUE TO HEALTH

Profi table & Year Over Year Sales Increases Turn Key Make Money Day 1

Video Gaming Could Be Added EasilyBreakfast Lunch and Dinner

Could Close Dinner If DesiredSeats 160 4300 sq ft. Big basement.

Free Standing Building W/Good ParkingMany Recent Upgrades (Mechanical and Aesthetic)

Chef and Manager Will StayGood Lease W/Opportunity To Purchase Land If Desired

Northeastern Kane CountyGood SBA Candidate. Brokers welcome.

$350,000Call 630-484-4149 For More Info

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

BREAKFAST-LUNCH Breakfast-Lunch / Fast Food 6am to 3pm $125,000

DEVELOPMENT SITE 37,500 sq. ft. - Busy Main Street - (25,000 sq. ft. $450K) PENDING

FAST FOOD Over 30 Years Fast Food Business with 50 Seats $60,000

FAST FOOD Newer Fixtures and Equipment - Small but Great! $69,000

FAST FOOD Free Standing - Same Owners 35 Years with Property $255K $75,000

FAST FOOD Attractive Fast Food Business - 60 Seats - Able Parking $95,000

FAST FOOD Business Only - Successful and Profi table Fast Food with Drive Thru. $110,000

FAST FOOD 6 Days, EZ to Run, Fantastic Location, 50 Seats $145,000

FAST FOOD Greek Yogurt, Raw Juices, Smoothies, Coffee & Tea! $175,000

FAST FOOD Free Standing - Same Owners 35 Years Business only $75K $255,000

LEASE OFFICE-STORE 1,800 sq. ft. For Rent in Franklin Park - Low Rent $1

LEASE-OFFICE SPACE Lease offi ce space within an offi ce; Free Utilities Heat A/C Electric $1

PIZZA-HIGHLY PROFITABLE Established for Decades - Well Known - Best in North Shore $495,000

RESTAURANT Excellent Restaurant Since 1969 - Fantastic Possibilities PENDING

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

RETAIL STORE(S) A Fine Retail Store; 2,600 sq. ft. All Mechanical in Great Shape. $169,000

SPORTS BAR With Property - Plus Rental - Owner Retiring After 29 Years PENDING

SPORTS BAR & PIZZA Restaurant - Bar - Pizza on 3.5 Acres Property - Reputable $2,250,000

SPORTS BAR & RESTAURANT Over $500K in Upgrades & Improvements. Best Deal Ever! $285,000

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 + 5 Stores Outstanding Sports Bar and Grill with 5 Stores - A Truly Great Deal! $2,875,000

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

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

business, 3) FREE FARMERSTM insurance quote

A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE

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. DowntownPlainfield TIF District.Lease Rates Negotiable

For More Information Contact:

Keith Conroy815-347-2756

[email protected]

HONIG-BELL

www.cbchonigbell.com

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MEMBER: CRBA

MEMBER: CRBA

march 2016 41-48.indd 46 2/12/16 3:24 PM


SOUTHWEST SUBURBS

New Restaurant For Lease, 80% CompletedTenant was unable to complete.

Reasonable rent. Great area on Rt. 30REALTY EXECUTIVES AMBASSADOR

ROBERT SHUTAY708-349-1111

FOOD INDUSTRY NEWS CLASSIFIED RATES2” x 2” _________________ $50 4” x 2” __________________ $1006” x 2” __________________ $1504” x 4” __________________ $200 4” x 5” __________________ $2504” x 6” __________________ $297

4” x 8” __________________ $397 4” x 10” _________________ $49710” x 6” _________________ $662FULL PAGE ______________ call

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