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NEWSFOOD

INDUSTRYFOUNDED 1982

Chicagoland’s Local Food Industry Buying Source jUNE 2013

PUblishEr’s iNsighT ...................................... 4

arOUND chicagO: calO ...................................10

chEF PrOFilE: ..................................... 6, 23, 32

TravEl: amTrak vacaTiONs ............................ 20

NUggETs ..................................................... 27

DiNEr x ..................................................... 30

NaTiONal NEws ............................................ 31

PEOPlE sElliNg ThE iNDUsTry ......................... 34

DirEcTOry ...................................................41

classiFiEDs .................................................44FOOD INDUSTRY NEW

S jUNE 2013

Chicago’s On Fire with Spectacular Summer Dining

Shown above, outdoor dining takes advantage of both beautiful weather and magnificent sur-roundings. gibson’s at 2105 S. Spring Rd. in Oak Brook, IL. has a patio with three fire pits, a full outside bar, Alpine waterfall and can accommodate 200 guests. chicago cut steakhouse, at 300 N. LaSalle in Chicago, IL offers stunning riverfront views and can accommodate 120 guests on the patio. For our list of other recommended outdoor dining, see page 31.

chicago cut steakhouse

chicago cut steakhousegibson’s bar & steakhouse

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Food Industry News® June 2013 Page 3

Food Industry News Issue 6, June 2013 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL

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

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

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

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

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

products described herein.Copyright © 2013

Foodservice Publishing Co., Inc.

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Food Industry News

Valerie Miller President and Publisher

Mark Braun Associate Publisher

Terry Minnich Editor

Cary Miller Advertising/Vice President

Paula Mueller Classifieds/Office Management

Nick Panos Corporate Counsel

––––– James Contis 1927-2013

retirement community serves world-caliber cuisine

At the Covenant Village of Northbrook retirement com-munity in Northbrook, Ill., Chef Dwight Evans is the man in the kitchen satisfying 600 re-tirees with everything from juicy burgers to steak au poivre.

The retirement community of-fers two dining venues. A casual bistro is open for three meals a day and serves daily specials as well as made-to-order omelets, stir-fry, personal pizza, grilled and deli sandwiches, and more.

With hostess seating, crisp linens, traditional table service and a gracious view of the community’s 55-acre park-like setting, the formal din-ing room offers Evans a second venue to show off his culinary expertise. Meals include choice of appetizer, entrée, ac-companiments and of course desserts.

The menu is resident-driven, so Ev-ans takes his cues from those who live at Covenant Village. Everyone has dif-ferent tastes, and that’s a tall order. But Evans says his magic is finding a way to please them all. He’s obviously mastered

the challenge; the American Culinary Academy certified chef enjoys near celebrity status at the suburban Chicago community.

Evans says his success came from honing his craft for almost 30 years. A graduate of Johnson & Wales University, Charleston, S.C.,

Evans went on to the Ecole Su-perieure de Cuisine Francaise, Paris. He spent two years at the Michelin two-star Jules Verne restaurant at the Eiffel Tower, was chef of Crystal cruise ship, then returned stateside to fur-ther his career.

Covenant Village of North-brook is a faith-based, nation-ally accredited, not-for-profit continuing care retirement community located at 2625 Techny Rd., Northbrook, Ill. It is administered by Covenant Retirement Communities Inc., which is a ministry of the Evan-gelical Covenant Church.

Spotlight on Chicagoland Convention CentersDrury Lane Conference Center100 Drury Ln., Oakbrook Terrace, IL 60181

The Drury Lane Conference Center in Oakbrook Terrace is in a convenient location in Chicago’s prestigious western suburbs allowing you to avoid the congestion of down-town. Its flexible and unobstructed trade show space make it both the right space, and the right place for your trade show. Corporate entertaining is one of the best ways to impress clients or reward staff, and a productive meet-ing or presentation can make all the difference in business today. Drury Lane Conference Center offers a wide range of unique and impressive settings for any type of corpo-rate event.

Thai Festival 2013 in Chicago JUNE 19-21 at the US. Post OfficeLoop Station, Adams & Dearborn11:00 a.m. -6:00 p.m.FREE ADMISSION

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Publisher’s InsightThe strength of a man’s character is honed by surviving

and overcoming hardships. When I’ve heard anyone say, “Life is not fair,” I’m always first to respond, “Why?” How is life not fair? Everybody is guaranteed one thing: It will end, and what we do until then forms our legacy.

Running a business challenges us every day. Like all things that grow and die, a business requires time to grow, develop, prosper and yield a bounty; and finally, it will inevitably close. Just how much and how long a business survives depends on revenue; the more you get, the more likely you survive and grow. To get revenue, you follow your gut, you stock the best products, hire the best staff and most important, advertise that you’re open and what you have to offer. Advertising meets a most important role: It must generate sizzle for your business: Advertising must show what your customers need from you... and only you.

Effective advertising needs to deliver your message while flirting with your customers’ need to be included as a winner. It puts highly descriptive adjectives to work to make your business rise to the top: Proven; stable; established; smarter; safer; savory; zesty; solid; wholesome; desired. If your ad isn’t pulling, it may be time to “deep-six” what isn’t working and bring in newer, smarter, more effective methods. n At our magazine, our time-tested staff is ready to help

you focus on the art of making sales. Our monastery has ex-perts in getting your business seen; if your operation doesn’t have top dogs working to get you what you want, call us. Business won’t wait for you to ponder and gently reflect on a lot of maybes. In business, you get going, keep going or get the hell out of the way. Anything else is an excuse.

You don’t have to be a genius to run a business, you just need to hire one.n If you can’t turn to something with confidence, you

don’t need that something.n Your best people will come through in a crunch.n Train your staff to do things your way with their per-

sonal flair and you’ll find your operation’s true strengths.n First assumptions are always for chumps. The doctor

who saves your life may have more tattoos than a biker.n To become special, make a special offer.n Every opportunity that you ignore adds up to your

competition.n Thank customers and ask them to recommend you to

their friends and family. Word of mouth works.n Regularly look your business up on social media. A few

bad reviews repel potential customers.n Speak to your customers on a third-grade level and

you’ll always be misunderstood. n Quick, list five things your business does better than

anyone else. n Quality is an ideal worth pursuing. Surprisingly, most

people will pay more if the value is worthy of the price tag. n Never assume that a potential hire won’t be happy in

a certain position. That’s an excuse used by substandard managers to keep out somebody smarter than they are.

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Spotlight on Chicagoland Convention CentersPheasant Run Resort and Convention Center 1551 N. Thoreau Dr., Schaumburg, Il. 60173

Pheasant Run Resort in St Charles IL, is the Mid-west’s largest entertain-ment resort. Located at Chicago’s doorstep in a historic setting, this beau-tiful 250-acre Chicago re-sort is within easy reach of both O’Hare International and Midway Airports. With 473 luxurious guest rooms, two champion-ship golf courses, a spa, award-winning dining and entertainment, three pools and extensive meeting and conference facilities, Pheasant Run hotel in St Charles IL is the perfect setting for both weekend getaways and corporate retreats.

With 45 meeting rooms and more than 100,000 square feet of space, the resort easily accommo-dates groups from 10 to 4000. Facilities include two expo centers, four ballrooms, new 320-seat amphitheater, compre-hensive on-site conven-tion and audio-visual services. All meeting and guest rooms are equipped with WiFi high speed In-ternet access.

Page 4 Food Industry News® June 2013

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Chef ProfileName: Nick Lacasse

Restaurant: Pure Kitchen Catering

451 N. Elizabeth St., Chicago, IL

Birthplace: Burlington, Vermont

Current Position: Executive Chef

First Foodservice Job: Dish washer

Favorite Food: Snails with white wine, herbs, butter, baguette

Awards/Honors: Voted best foie gras dish by New City, 2009

Named one of “new guard” in Chicago chefs, CS 2010

Competed on Bravo’s Around the World in 80 Plates, March 2012

Mentioned by Chef Grant Achatz as one of Chicago’s “best kept secrets,” 2011

Memorable Customers: Chef Grant Achatz, Vanilla Ice, Coolio, Jeff Garlin, Lawrence Fishburne, LL cool J, Mancow

Worst Part of Job: Firing/disciplining good people who’ve made bad decisions.

Most Humorous Kitchen Mishap: Having Vanilla Ice standing in the middle of the dining room on a Saturday night, chugging a bottle of Jagermeister....hilarious.

Favorite Food to prepare: Snails with white wine, herbs, but-ter, baguette

What part of the job gives the most pleasure: Having a new dish work out on the first try.

If you couldn’t be a chef, what would you be and why: Prob-ably an elementary school teacher, or I’d own an antique store. I enjoy instructing, working with kids, and am a bit of a collec-tor of antiquities.

Best advice you ever got was: Taste everything.

Where do you like to vacation: Guatemala, Thailand, Vermont.

What do you enjoy most about FIN: News of food trends.

To claim the victory, share the spoils. –JC

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Spotlight on Chicagoland Convention CentersDonald E. Stephens Convention Center5555 N. River Road, Rosemont, IL 60018

The Donald E. Stephens Convention Center offers a total 840,000 square feet of flexible exhibition space. Configure it any way you like. You may need a 500-booth to 800-booth area, or 100 to 200 booths. If you’re planning a larger show, you’ll appreciate their continuous 250,000 square-foot space for 1,225 booths. Or you can create a multiple hall layout for up to 3,566 booths. Customized floor plans are their specialty, so just ask. Adjacent from Rosemont’s luxurious new enter-tainment corridor, Rosemont has more to offer midwestern conventioneers than anywhere this side of Las Vegas: A wealth of dining options, movies, comedy club, dancing, shopping, bowling, and nearby gambling in Des Plaines.

The risky world of restaurants

In addition to talent and a solid business plan, it often takes tenacity and a dollop of luck to find success in the restaurant business. According to the National Restaurant Association (NRA), 30% of startups go under in the first couple years. Risky or not, when it comes to taking a chance on an-other restaurant, chefs are an optimistic bunch. – restaurant.org

Mizkan Americas, Inc. introduces Holland House Sake Cooking Wine. It’s the perfect ingredient to bring the crowd-pleasing, Asian take-out taste into your kitchen. Boasting a distinctive amber hue, rich, full-bodied flavor and authentic flair, their Sake Cook-ing Wine will entice dinner guests.

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Lipari’s 2013 Trade Show showcased over 7,000 prod-ucts in over 400 booths for everything foodservice un-der one roof.

The show celebrated Li-pari’s 50th anniversary with a masquerade and a wealth of specials.

When Lipari began in 1963, it was from the back of a station wagon and plenty of hard work and cold calls. Today, Lipari stands as one of the largest distributors of its kind in the Midwest.

Their first food show be-gan in 1981 and has steadi-ly grown into one of the hottest selling and supply shows of the year.

Nothing beats a great deal... unless it is among hundreds of great deals, and Lipari hosted them all.

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AROUND CHICAGO With Valerie Miller

CALO RISTORANTE

Calo Ristorante is celebrating their 50th anniversary this year. Family owned and operated since 1963, it is an institution in Chicago’s bustling Andersonville neighborhood.

Calo is known for their famous pizza, ribs and authentic Italian and American cuisine.

I remember dining at Calo Ristorante as a teenager. My friends lived around the corner on Rascher Street, so we could walk to the restaurant. It was our go-to restaurant. The food was always good and the price was right.

Today, you still can get an amazing meal at a reasonable price. They have an extensive menu: burgers, sandwiches, veal, chicken, seafood, steaks and chops. There are four types of pizza to choose from: Neapolitan, thin crust, stuffed and pan. The cheese & sausage

thin crust pizza was my favorite; nice and gooey and it had a nice crisp crust. Entrees include homemade meat ravioli, baked lasagna, stuffed shells, gnocchi, chicken vesuvio, jumbo fried shrimp and salmon. Traditional pastas include spaghetti, mostaccioli, and linguini with choice of sauce. Sauces include calamari, clam, or mussels and meat or marinara, meatball or Italian sausage.

Calo Ristorante is also known for their ribs. Talk about value! The slab of ribs is under $20 and it comes with choice of soup or salad, and choice of pasta or potato.

The BBQ ribs were tender and the meat fell right off the bone.

Calo Ristorante is a beautifully appointed restaurant, casual and comfortable.

They are located at 5343 N. Clark St. in Chicago, IL. They are open for lunch and dinner 7 days a week. Private parties and catering is also available. Free parking is available across the street from the restaurant. For more info: www.calorestaurant.com

Sales are like good food; when they’re hot, they sizzle. –JC

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Sperry Van Ness Welcomes Jonathan Tuttle

Jonathan Tuttle serves as an associ-ate advisor at Sperry Van Ness Chicago and

is a member of the Restaurant Resource Group. His focus is working on the purchasing, sales, and leasing of restaurants, bars, taverns, and hotels.

Jonathan was previously a commercial and luxury home real estate broker at Keller Williams Gold Coast Real-tors. His focus was buying and selling of high end resi-dential properties as well as retail commercial properties.

An active member in the Chicago hospitality industry, Jonathan serves as a board member of the Chicago Culi-nary Museum and Chefs Hall of Fame. He was one of the selected members of the pres-tigious Les Amis d’ Escoffier Society, a society limited to 99 male chefs, gourmets and other leaders in the culinary and hospitality industry.

Jonathan enjoys giving back to society by volunteering and donating to local nonprofits, which include Children’s Me-morial Hospital, Paws Chi-cago and Furever Rescue. His contributions to nonprofit organizations include leader-ship ideas for events and grass root efforts to increase contri-butions and support from the food industry.

Spotlight on Chicagoland Convention CentersTinley Park Convention Center18451 Convention Center Drive, Tinley Park, IL 60477

Tinley Park Convention Center is located in the heart of the Midwest, just thirty miles south of downtown Chi-cago. The Tinley Park Convention Center is known for its warm atmosphere and abundant, versatile space, making it a preferred venue for major conventions, trade shows, meetings, and special events of all kinds. Their blend of modern design, technology, and impeccable service sets the table for hundreds of successful events each year.

Since opening in the year 2000, the Tinley Park Con-vention Center has been one of the premier meeting and convention destinations in the Chicago area. With their recent expansion to 120,000 square feet including 70,000 square feet of event space (58,000 contiguous) they offer the greater size, flexibility, and features that today’s events require.

New Executive Leadership Poised for Expanding Grecian Delight Foods Grecian Delight Foods, Inc., a leading manufacturer, national

marketer and distributor of Mediterranean-inspired foods based in Elk Grove Village, IL today announced they are another step closer to surpassing aggressive growth goals with the hiring of three top level executives. Recently hired executives include Michael Lerch as Chief Financial Officer, Peter Cokinos as General Manager and Executive Vice President, and William Nagle as Director Business Development. “We are extremely focused on growth strategies for both the re-

tail and foodservice business units at Grecian Delight. We needed the experience these individuals bring to the table to propel our business forward,” said Peter Parthenis, Jr. Chief Executive Officer and President. “Having doubled our core business over the last six years, these individuals will undoubtedly help to further that level of success.” Michael Lerch joined Grecian Delight Foods as the Chief Finan-

cial Officer. Prior to joining the company Mr. Lerch was CFO for Wilbert Inc., an industrial holding company where he oversaw five acquisitions or divestitures in the last seven years. He has food industry experience and 15 years as a CFO.Peter Cokinos joined Grecian Delight Foods in the newly created

position of General Manager and Executive Vice President. Mr. Cokinos’ comes to Grecian Delight Foods from Little Lady Foods and has an accomplished background with more than 20 years of increasing responsibility in food working on over $1 billion in business with companies such as Kraft, Kellogg’s, Heinz, Nestle, Schwan’s, Wal-Mart, Costco, Starbucks and Dunkin Donuts.In one of his first assignments, Mr. Cokinos has tasked William

“Will” Nagle to a newly created role of Retail Business Develop-ment Director. Mr. Nagle joined Grecian Delight Foods in April from Select Food Products where he held the position of Vice President of Sales and Marketing. He also worked closely with the culinary arts team to develop new retail products, resulting in business expansion by more than 40 percent for the organization.

There are few delights as simple and as timeless as fresh bread and plenty of sweet butter to crown it off.

These pleasantries transcend time. –JC

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Measuring Advertising ResponseMany people who run ads think they are not working, but are

they absolutely sure? You have probably never heard of anyone going broke from

reaching too many people. For restaurants that generally means consumers within an 8 mile radius of your store. Whether you’re a restaurant or supplier, targeting the right prospects is more important than evaluating response. For suppliers, it means targeting buyers within your trading area. You can never go wrong by reaching those who are your target demographic, as long as they are within your local market.

Buyers will often forget to mention where they saw your ad, and if they are asked how they came to call you today, the answers could be “I’m an old customer,” “I saw your delivery vehicle,” “I passed by your location” or “Everyone knows you.” The most efficient way to measure response is to ask if people have seen your ad. However, in the busy day to day life of the food business, it’s almost impossible to consistently ask new prospects this question.

The truth is that buyers, especially wholesale business to business buyers, will see ads that run consistently, ask others if they’ve heard of your company, watch for more ads and finally pick up the phone and call you.

When you get the call, you are so excited to begin working with your new customer you probably forget to ask if he’s seen your ads. The buyer may mention the name of a customer or two who already buy from you and you may never know that your ads are working hard and performing.

Marketing is a big picture return. You paint the picture, create an image and have to separate yourself from your competition to close successfully. If you don’t take command of what you have to sell and take the right avenues to deliver the message, you risk misinformation being spread about you or worse, no one ever talking about you.

Only advertising will help you mark your territory and define your market. So before you think that your advertising does not work, think big picture: It’s difficult to get into the brain of your prospect and stay there. Only advertising can do that. –Cary Miller

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Burger King Overhaul Pays Off

New ad campaigns, premium menu items, beefed-up breakfast of-ferings and revamped versions of old standards including the Whopper and fries have helped Burger King regain ground against rivals Mc-Donald’s and Wendy’s since the chain was taken private in 2010. “Burger King has been strug-gling for over a decade. Sometimes it just takes some time to slow down the rhythm before you can change directions,” said Technomic’s Darren Tristano.

– Adapted from Green Bay Press Gazette

To find truth, you must bring honesty; to find

honesty, you must have empathy. To know

empathy is to know the hunger of defeat, and

what it takes to overcome one’s shortcomings, then sharing that knowledge

with others. –JC

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General Server Guidelines #4

n You won’t believe how patient peo-ple will be if they just see you. Don’t hide from your customers. If you use this method in taking orders, you will find that your food will be out more consistently on time, and you will give much better service over all. You will have more time to converse with your customers. People look for more than just good service and food when they go out today. They want a total dining ex-perience. They look for that little extra personal touch which only you as their server can give them. Never spend more than two minutes away form your sta-tion. No server ever made any money in the kitchen.

n Anytime you wait on a customer, put yourself in their place and ask your-self if you would be happy with the job you did at that table.

n If one person asks for something at a table, make sure you ask everyone at the table if they too would like that item. This will save you a lot of extra trips. If one person requests more tea, ask ev-eryone at the table if they need more tea.

n When serving coffee or hot tea, al-ways turn the coffee cup so the handle is facing the customer. Place the cup on the right side. Ask people if they would like cream when they place their order for coffee instead of making an extra trip later.

n When pouring tea or water, never handle the rim of the glass and always take the glass off the table and pour in the aisle.

n Whenever you are reaching across someone or serving in front of someone, excuse yourself.

n Always keep your fingers and thumb off the plates you serve.

n Punctuality is very important. If you get to work late, you start out behind. BE ON TIME.

n We know that servers work for tips. All people do not realize this. If you get slighted on a tip, it may be because people think the tip is included in the bill or because they just don’t like to tip. The customer is NOT required to tip. If you get stiffed, it is unfortunate, but you must take the good with the bad. Any customer feedback about an employee regarding a bad tip will not be tolerated and is grounds for immediate dismissal.

– Adapted from Server Training Manual on RestaurantOwner.com.

For more information, visit www.RestaurantOwner.com

Rude WorkersIf you think it’s not your

place to speak up when oth-ers exhibit rude behavior at work, think again. A work-place study shows that rude employees cost companies millions in lost productivity. And the biggest offenders are managers.

83% of workers who have experienced a manager’s rudeness were negatively af-fected by the comments.

53% of workers said they’ve lost hours of produc-tivity sweating about “what will happen next time?”

46% of workers surveyed considered changing jobs be-cause of hostile or rude co-worker behavior.

37% say they feel less com-mitted to their company.

22% deliberately got even by cutting back their efforts.

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H041 Resists Antibiotic

A ‘sex superbug’ called H041 was first discovered in Japan in 2011, then reported in Ha-waii, and has now surfaced in California and Norway. Hawaii News Now reports that the ‘sex superbug’ is a resistant strain of gonorrhea.

The Centers for Disease Con-trol and Prevention have asked Congress for $50 million to find a new antibiotic to treat the drug-resistant strain of the disease. The first case in the na-tion was identified in a young woman in Hawaii in May 2011.

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Keep Your Establishment’s Liquor Under Lock & Key

Lock up your liquor, beer and wine. A prov-en method for reducing theft and unrecorded sales is to keep back-up inventory of liquor, beer and wine under lock and key. Establish a fixed par level for all beverage items that will be stocked in your bar. At the end of each shift, bar tenders should bring to the manager all empty liquor bottles (do not allow bartenders to throw liquor empties away), and the number of each beer and wine item needed to bring the stock back to par. Never give the employees the key to the liquor room and only allow manage-ment to issue the resup-ply stock. Keep a per-petual inventory log of all items issued and of deliveries from vendors. Properly maintained, the perpetual inventory log should always match the physically counted inventory. Keeping a perpetual inventory also simplifies ordering and week-ending physical counts.

– Adapted 50 Cost Cutting Tips.

For more information, visit www.Restaurant Owner.com

7 billionThat’s how many

gallons of water are used every day in the U.S. to irrigate lawns and outdoor plants.

— Environmental Protection Agency

Restaurant Tips: Sell Most Profitable Items First

Focus on selling your highest gross profit menu items regardless of food cost. There are times when a higher food cost can mean more profit. Such is the case when you promote and sell more high-cost dishes like steak or fresh seafood and sell fewer lower-cost items such as spaghetti or grilled chicken. While the steak may have a high food cost it will usually bring in more gross profit dollars, resulting in higher food cost but a larger profit too.

– Adapted 50 Cost Cutting Tips.

For more information, visit www.RestaurantOwner.com

Cost Savings: Linen and Laundry

An often overlooked area for cost savings is that of linen and laundry. One method to reduce this cost is to issue towels and aprons at the beginning of each shift rather than allow staff to get them whenever they want. Likewise, you can reduce linen napkin us-age by limiting their use for service only. Never allow your staff to use napkins for cleaning.

– Adapted 50 Cost Cutting Tips. For more information, visit www.RestaurantOwner.com

Always speak the truth, but if the truth is hard to swallow, be the first to offer the solution.

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Still Working Their Way Through School

The portrait of students duti-fully working their way through college isn’t a myth. The U.S. Census Bureau says that 72 per-cent of the 19.7 million students enrolled in undergraduate college had jobs, with 20 percent work-ing full time throughout the year (not just during summer break). In most states, 15-25 percent of college students work on a full-time basis year-round. Alaska, Colorado, Delaware, Hawaii, Maryland, Nevada, New Mexico, Oklahoma, Virginia, and Wyo-ming have the highest percentage of working students; Massachu-setts, Oregon, and Vermont have the lowest.

Fast-Casual Catering GrowthWhile cash-strapped consumers cut

back on restaurant spending during the recession, the catering business saw an uptick, and now almost one-third of din-ers turn to fast-casual chains when hiring a caterer. “Even when consumers were watching pennies, they’re still very time-pressed,” said Melissa Wilson, principal at Technomic. Fast-casual chains are expect-ed to show the strongest growth in the in-dustry over the next three years. – Advertising Age

Thinking costs nothing unless you don’t do it enough.

Marketing on Your Dime (MOYD)By Barry Levy

You’ve got to make some noise to ring up sales today. If your specialty is accounting, sales, buying, management, etc., MOYD is all the more important. In order for your business to grow, you have to cover more and more ground. MOYD lays the groundwork for growth by branding. Using the tools that create a win-win is essential.

First, you have to take a good look around at who and what you are, and how you communicate your brand’s attributes. When driving to work, I used to travel back to the future. I thought about the day’s expected sales, the week’s ad or specials, product needed for the week or products needed for the coming selling season. That helped me prioritize, plan ahead and set the pace for the business. As I entered the plant, I did a reality check; first looked at the refrigeration, production room, sales floor, storage, then up to the office.

With split shifts, the day passed so quickly, it was hard to catch everyone coming and going at different times. I wound up with a weekly one page “How I See It” (HISI), a forecast handed out on Mondays with comments for each day of the week (our work week started on a Wednesday) and coming events that required planning.

As the employees filed in and set up for daily business, they knew who we were, our purpose and what we were expecting that day. I depended on store managers and department heads to finesse the plans and/or provide new ideas. I like to get others involved. I also had several creative people I could call with different skills that brought our marketing ideas to life.

When the customers came in, we were ready and always had some new items or displays that made their visit more memorable. Our goal was etched in stone; give them value and something juicy worth mentioning at work, over the backyard fence or at church.

Every Thursday I met with company contributors, from new employees to the cream of the crop in different meetings to go over our products,

customer reactions, comments, and review our sales. I also passed out books on customer service we reviewed chapter by chapter weekly; or printed up comment sheets on how to give our customers something to talk about. Nothing was off limits if discussed productively.

There was never any retribution for comments made, we were after the nitty-gritty of what was going on in the store, neighborhood, and looked for product feedback, ideas and more. All it cost was a free lunch and the employee’s time to attend the meeting. One day a top manager told me the word on the street was if you don’t go to college, work at Moo & Oink. We created a win-win as the employees became unbelievable ambassadors of the business.

For that to work, I listen and go over comments with my key management. Feedback was given and/or new procedures started. Who knew what was happening better than the workers? I didn’t rationalize away their comments, I was looking to understand what the numbers were not saying and provide job security for all.Barry Levy’s first brand was Steak Tonight, followed by Moo & Oink, Gone Fishin’, Love ME Tenders and America Loves BBQ. He works in and around Chicago, He can be reached at: [email protected]. His ad is on page 23.

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TRAVELWith Valerie Miller

DESTINATION: AMTRAK VACATIONSAmtrak Vacations offers a vast variety of train trips to choose from:

Step One: Figure out where you want to go?Taking a train trip is a wonderful experience, sit back and relax.Watch the scenery pass before your eyes through larger than life windows.

Step Two: Choose your type of journey

n Escorted Rail Journeys: Tours are designed to offer customers an exciting vacation while all daily activities are coordinated by an experienced escort. Local tour guides know their routes and what makes each destination special.Tours leaving out of Chicago include: Grand Canyon Discovery, Jazz, Blues and Rock ‘N” Roll.

n Independent Rail Journey: Multi-city journeys allow you to experience the cities throughout the United States and Canada. Ride the rails from one city to another.

Tours leaving out of Chicago include: Glacier Park Discovery, Glacier National Park Discovery and Northern Skylines.

n Rail Getaways: Two to four day getaways combine your travel needs into a simple vacation package. Packages can include hotel, sightseeing and entertainment.

Tours include: New York City, Philadelphia, San Antonio and New Orleans.

For a full list of packages available or more information, log on to amtrackvacations.com. Leave the planning to them; Your vacation begins the moment you board the train.

Cost Cutting TipsCalculate Cash Over/Short with Each Checkout

When using a POS for ringing sales before the menu item can be pro-duced, the obvious ex-pectation is that there will be a receipt of cash or credit card to pay for that sale. This two-step process wherein the rev-enue (sales) side of the equation is generated at the cash register or POS level, and the settlement (receipts) side is based on actual receipts, provides a check-and-balance sys-tem in which sales should equal receipts.

When there is a differ-ence between the two, it is commonly referred to as cash over and short (Cash O/S). By using a properly designed ca-shier checkout form you can catch cash discrep-ancies for each cashier. Typically you’d like to see this figure no higher than $2 to $5 for a given shift.

Buy Only What You Need

Overpurchasing is one of the most expensive things you can do in this business. It leads to more waste, spoilage and over-portioning.

Don’t Let Drivers Into Your Storage Rooms

Don’t tempt people who don’t even work for you with helping them-selves to your expensive products. After properly checking in a delivery, have one or more of your employees put it away.

– Adapted from 50 Cost Cutting Tips; For more

information visit

www.RestaurantOwner.com.

Elders Advice: Don’t Worry So MuchWhat do older people regret when they look back over their

lives? I wish I hadn’t spent so much of my life worrying.Don’t believe that worrying will solve or help anything. It

won’t. So stop it.Life is simply too short, the oldest Americans tell us, to spend

it torturing yourself over outcomes that may never come to pass. You just have to take one day at a time. It’s a good idea to plan ahead if possible, but you can’t always do that because things don’t always happen the way you were hoping they would hap-pen. So the most important thing is one day

at a time. The elders see a distinct difference between worry and con-

scious, rational planning, which greatly reduces worry. It’s the freefloating worry, after one has done everything one can about a problem, which seems so wasteful to them.

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Top Five Molecular Gastronomy Chefs in the U.S.

Molecular Gastronomy is no new concept in the world of cooking, but there are cer-tain chefs who are doing it right across the country. Uti-lizing cutting edge cooking techniques and equipment, chefs are transforming ordi-nary dishes into innovative presentations of flavor. The molecular trend has revolu-tionized the dining experience and introduced avant-garde ideas into the culinary indus-try.

Below are five top chefs in the U.S. who have mastered Molecular Gastronomy.

Homaro Cantu: Celeb-rity Chef Homaro Cantu is a recognized leader in molecu-lar gastronomy and owner of award winning sister restau-rants in Chicago , moto and iNG. Chef Cantu combines science, technology and food to deliver mind-bending, fla-vor-tripping menu items that change the way people think about food. In his laboratory, Chef Cantu designs dishes uti-lizing high-tech tools such as centrifuges, lasers, and particle ion guns. His latest food ex-periment involves the Miracle Berry, a completely organic and all natural fruit that alters your ability to perceive sour, spicy, salty and bitter flavors shortly after consumption.

Bruno Chemel: Chef Bruno Chemel has mastered molecu-lar gastronomy by embracing new science and technology while also heralding tradition-al recipes and French cooking. He looks to traditional cuisine as a base for creating new, in-novative dishes, and explores this at his Michelin-starred restaurant Baume in Palo Alto, California .

Wylie Dufresne: Chef Wylie Dufresne is a leading American proponent of mo-lecular gastronomy and is the

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chef and owner at wd-50 in New York City. Chef Dufresne describes his cuisine at wd-50 as hyper modern and progressive, and is dedicated to innovation in the kitchen, where he works on new creations such as aerated foie gras.

Jose Andres: Spanish Chef Jose Andres is known for his avant-garde cooking and is of-ten credited for bringing tapas dining to the U.S. At his res-taurants minibar, e, and Bazaar, Chef Andres has honed the sci-ence of molecular gastronomy at his restaurants across the nation, including Minibar in Washing-ton, D.C., Jaleo in Las Vegas and Washington, D.C. and the Bazaar in Beverly Hills .

Grant Achatz: Chef Grant Achatz is an American leader of progressive cuisine and propo-nent of innovative dining. He runs two critically acclaimed restaurants in Chicago, Alinea and Next, where he is constant-ly introducing new dishes that break the rules of typical dining.

You have the right to...• Have things your way• Expect meat and cheese sliced to your exact specifications.• Order a pound of something and have it be within a half ounce of what your ordered.• Expect friendly service with suggestions to meet your needs.

• Expect a fair way of identifying the next customer in line to be served.• Expect fresh food with a con-sistent taste.• Expect safe food handling and total food safety.• Expect pricing that reflects the sale price.

• Expect levels of service that meet your needs (self-service or full-service.)• Expect convenient check out.• Expect special ordering.• Expect nutritional information on the products you buy.• Take your business elsewhere if your needs are not satisfied. — Adapted from The International Dairy-Deli-Bakery Association newsletter

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Less Chances to Make a Good Impression

The number of consumers who tried new res-taurants in the first quarter dropped to 11% from 27% in the same period last year, according to a survey from Market Force Information. About half of those diners said they had been delighted with the experience, and those customers were nine times more likely to recommend the eatery to oth-ers than those who reported an OK experience, the survey says. – Adapted from Restaurant-Hospitality.com

Meal Deals Get a Boost

Taco Bell said it will roll out its $1 Cravings menu throughout the chain, the latest quickser-vice brand to court bud-get-conscious consum-ers with low-priced fare. Other chains including Olive Garden, Applebee’s and White Castle are pro-moting meal deals in an ongoing effort to revive traffic. – USA Today

New Pizza ConceptDenver-based Consumer Capital Partners, found-

ed by Rick Schaden and his father Richard Schaden,

is planning to open a new fast casual pizza concept next month: Honest Pizza will make its debut in Denver. If the firm’s track record is any indication, there is a good chance Honest Pizza will expand quickly. – pizzamarketplace.com

Win ‘em Back with a Response

What would you do if a cus-tomer called, posted or wrote in with a complaint? Today, it is easier for consumers with an axe to grind to cause damage to your reputation, real or not. An online post requires fast action: First to remove it, but more im-portant to soothe the complaint while checking the validity of the complaint.

Communicate quickly and have some course of action in place as well as an intended res-olution date. Here is text for a simple, effective email or letter which can be used to win those customers back:

Dear ______,Thank you for letting us know

about your recent experience with ________________.

We are investigating the facts you provided for us. We value you as a guest and would like to invite you back to ____. This invitation is extended to your family as well. Enclosed are gift certificates for you to use on your next visit. I am confident that you will have a more pleas-ant experience. Feel free to call me at _______________ if you have any questions or need as-sistance with reservations.

We appreciate you bringing this to our attention. This has given us an opportunity to re-view and reinforce our proce-dures. Sincerely, ___________

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The Signature Room at The 95th Celebrates 20th Anniversary with Specials Through July

In honor of their 20th anniversary, The Signa-ture Room® announces today a series of special promotions designed to spotlight the various experiences available at the iconic fine dining destination and lounge. Now through August 1st, guests will experi-ence throw-back pric-ing, in-house bonuses, and private dining give-aways surrounding the celebration of two de-cades as a cornerstone of the restaurant com-munity in Chicago. Dinner Entrée Specials Throughout July

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Chef ProfileNAME: Lance AveryRESTAURANT: Big Fork BrandsPHONE: 312.206.9444ADDRESS: 2707 W. Lawrence Ave.BIRTHPLACE: Spencer, IACURRENT POSITION: Founder/ChefFIRST FOODSERVICE JOB: BusboyWORST PART OF JOB: There is only one of me.FAVORITE FOOD TO PREPARE: Those meals that I have hunted (fished) and/or gathered (garden). Where the fish, fruits and vegetables are at their freshest point,

when cooking is simply pairing amazing ingredients together for one masterpiece.PART OF JOB THAT GIVES MOST PLEASURE: To take a simple idea and turn it into an actual business.IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: Fly-fishing guide. Nature, one-on-one conversation, teach-ing and pursuing one goal.BEST ADVICE RECEIVED: Average is awful.FAVORITE VACATION SPOT: Anywhere I can cast my fly rod or turn my tele-skis.

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Spotlight on Chicagoland Convention CentersHyatt Regency, Chicago151 East Wacker Drive, Chicago, Il. 60601

Set within the epicenter of the city, their AAA Four Diamond Hyatt Regency Chicago is conveniently connected to the Illi-nois Center and within minutes of the Magnificent Mile. Sway to the electrified beat of Chicago blues and jazz greats, take in a show at Navy Pier, shop on Michigan Avenue, or enjoy a day in the park or on the water. Their cosmopolitan downtown Chicago, Illinois hotel is central to it all.

Bring your most important business functions to Hyatt Re-gency Chicago. Take advantage of their Chicago hotel’s over 228,000 square feet of expansive venues designed to accom-modate any size meeting, while still offering the personalized services of a Chicago boutique hotel. Dine at their legendary restaurants or take in expansive views of downtown Chicago while sipping on colossal cocktails at BIG Bar.

Chef Jehangir Mehta & Restaurant Leaders Discuss Helping Gluten-Free Customers

Gluten-free options are among the hot ticket items gracing res-taurant menus, but they’re not always safe for those who need that food the most – customers with celiac disease and other gluten-related disorders.

The National Foundation for Celiac Awareness (NFCA) ad-dressed the importance of offering gluten-free options in restau-rants and tackle the “Top 8 Myths about Gluten-Free Menus” during an informational session at the 2013 National Restaurant Association Show. Joining the presentation were Chef Jehangir Mehta, a two-time contestant on Food Network’s “The Next Iron Chef” and one of NFCA’s chef ambassadors. Chef Mehta is the chef/owner of three restaurants: Graffiti Food & Wine Bar, Meht-aphor and Graffiti Me – all based in New York City.

NFCA has been helping restaurants, caterers and college dining halls meet the needs of gluten-free customers through the organi-zation’s GREAT Kitchens program. GREAT Kitchens consists of a gluten-free training course that teaches skills and strategies like how to check ingredient labels for gluten, how to avoid cross-con-tact with gluten-containing foods and how to respond if a mistake is made.

“Everyone, including those with celiac disease and gluten sen-sitivity, deserves to enjoy a fine dining experience. With the right gluten-free alternatives and staff training, it’s very possible to do that,” Chef Mehta says.

Gluten-free requests accounted for 200 million restaurant vis-its in 2012, according to The NPD Group, and NFCA expects the numbers to climb. “An important thing to remember is that gluten-free customers are the ones who decide where to dine out,” Moreland continues. “There may only be one person with celiac disease in a group of 10, but that one person is usually making the reservation.”The National Foundation for Celiac Awareness (NFCA) is a 501(c)(3) non-profit organization that drives diagnoses of celiac disease and other gluten-related disorders and improves quality of life for those on a lifelong gluten-free diet. NFCA owns and operates GREAT Kitchens, a web-based gluten-free training program for foodservice professionals. Learn more about www.CeliacCentral.org/GREAT.

Tips on Sellingn Know your product, market, competitionn Make those cold callsn Be prepared; keep good recordsn Use a good mailing listn Organize yourselfn Plan your day, week, month, and year.n Invest your time wisely.n Handle problems.n Know what your com-petitors are offering.n Use surveys, verified leads, mailings, follow up, respect your boundaries, never promise what you can’t deliver, and always act as a professional.n Constantly work on your skills to increase your productivity.n Good thinking—The completion of the sale be-gins after you have made it.n However great a sales-man may be, they need a good product and team behind them, with constant improvement of their skills. — J.C.

Job Securityn Ask yourself—What is my worth to the business?n Do you follow directions?n Are you political?n Have you made the commit-ment for success?n Have you improved your personality?n Do you have leadership qualities?n Do you make a good im-pression to management and customers?n Do you follow direction? Orders? Suggestions?n Learn your job and others’ as welln Pick up on being loyaln Be dependable, trustworthy, have goals, and be cooperative

Zig Ziglar on SalesThere’s a four-step selling

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Build trust. You’re not really selling a product or a service, you’re selling a relationship.

Examine the customer’s

needs. Many salespeople don’t sell. You can’t begin to close until you understand what the customer wants.

Sell the benefits. It’s easy to do once you know your cus-tomer’s needs.

Take action. Ask the custom-er to buy from you.

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James Beard Foundation’s Taste America Tour Hits 10 Cities

The James Beard Foundation (JBF) announced a partnership with Chase Sapphire Preferred® Visa Signature® to present The James Beard Foundation’s Taste America®: “Local Flavor from Coast To Coast” epi-curean tour. From September 20 through October 19, 2013, the five weekend Taste America tour will showcase culinary all stars and public events exploring the nation’s unique range of local cuisines to 10 cities, including Boston, Chicago, Las Vegas, Los Angeles, Miami, New York City, Philadelphia, Phoenix, San Francisco, and Washington D.C.

The legendary Jacques Pépin will kick off the program as the Honor-ary All-Star Chef with an invite-only gourmet burger tasting for culi-nary industry influencers and chefs at the historic James Beard House in New York City on June 12. The James Beard Foundation’s Taste America

lineup of public programming includes benefit dinners with JBF Award–winning chefs and culinary celebrities; in-store events at Sur La Table® with celebrity chef appearances, cooking demos, book signings, tastings from local pro-ducers, and artisans; and more. A Taste Amer-ica vehicle will also tour local gathering places such as green markets and shopping malls that will feature family activities aimed at promot-

ing regional foods and healthy eating habits. Tickets for the public go on sale on Monday, July 8 at jbftasteamerica.org.

The Taste America tour will send all-star chefs and food celebrities on the road to host local events and act as ambassadors for JBF in par-ticipating cities. The Taste America All-Star Chefs include Rick Bayless, John Besh, Richard Blais, Sean Brock, Suzanne Goin, Carla Hall, and Daniel Patterson.

“The Taste America tour will shine a light on the dynamic culinary cities across the country,” said Susan Ungaro, president of the James Beard Foundation. “Our Taste America chefs will be working with local farmers and artisanal producers of everything from cheese to chocolate. With the support of Chase Sapphire Visa Signature, we are now able to bring together the best of the best innovators in our food world to edu-cate and entertain Americans about local flavors from coast to coast.”

“Chase Sapphire Preferred is designed for people who love dining and unique culinary experiences,” said Sean O’Reilly, general manager, JP Morgan Chase. ”

The James Beard Foundation’s Taste America is supported by retail partner, Sur La Table, national media partner, Every Day with Rachael Ray, and national sponsors including Breville, Delta Air Lines, The Gulf Oyster Industry Council, and Lurpak® butter.

Use Stress To WinCompetition is a real part of

a real world.n Stress is both a negative

influence and a motivator. Like any fear, we often use it to push ourselves knowing there are consequences for our inaction. In a Harvard test of students prepping for the graduate admissions test, some students were read a statement telling them not to worry about feeling anxious because reserarch pointed to stress doesn’t hurt perfor-mance of tests and can help if they use it to motivate themselves. Those who were read that statement scored 50 points higher on math than those who were not included. Additionally, those students told to disregard stress did 65 points or better overall on the actual GRE. Stress was rein-terpretted as excitement and adreneline-fueled challenges.n Subtractive thinking is

that nagging rehash that we sometimes do. “If only I’d have done something else...” is ruminating on a loss. To use that strategy to a positive outcome, convert it to “ad-ditive thinking.” Clearly see what happened and break down what may have worked for the next attempt... and im-mediately schedule the next attempt. That goes for a lost sale or a failed shot at a basket. n Overthinking meetings?

It is possible to overreach your success with too many meet-ings, even if they’re about teamwork. In fact, meetings about organizing amount to an average 40 percent drop in productivity as time and effort are throw out in labeling team members and mapping and measuring.

Bake’s Sports Bar & Grill is celebrating their 25th anniversary this year. Family owned, owner Tony Karlatiras says, “What keeps customers coming back is real good food at real good prices.” On the menu you will find a little of everything; burgers, sandwiches pizza, chicken, seafood, Mexican and Italian cuisine. Drinks include an extensive list of beer along with a nice selection of single malt scotch and aged tequila. It’s the place to stop in and watch a game, have a meal or hang out and have cocktails. Bake’s is located at 33251 N. Rt 45 in Wildwood, IL.

Our best work becomes immortal. –JC

Use slow time to clean, replenish

and plan. –JC

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Matt Horne’s Ideal Bloody Mary The average Bloody Mary is

terrible. Loaded with anything but fresh ingredients, it doesn’t come close to freshness, and that is rare. Enter Matt Horne’s new Longbranch Bloody Mary Zinger. Now manufactured in Union, Illinois, it contains a list of ingredients that includes tomato juice, Worcestershire sauce and red pepper sauce, among several spices. That’s only good news for anyone who values spice, verve and garden-like freshness from this Sunday morning sipper. “Done right, Bloody Marys are so good,” Horne said. “And you feel good when you’re done drinking it. It’s not like drinking the same volume of liquor or beer.”Matt Horne’s Ideal Bloody MaryFill a pint glass (rimmed with celery salt and lime juice) half full of ice. Add 1-1/2 ounces of vodka, a quarter of a fresh-squeezed lime and top with Longbranch Bloody Mary mix. Stir. Add skewer of mozzarella cheese, salami, shrimp and two blue cheese-stuffed olives. (Home is not opposed to substituting gin or tequila for vodka.)Longbranch Bloody Mary Zinger is $5 for a 32-ounce bottle. More information and ordering: bloodymarymix.com.

2013 Great For Event Planning

After a period of decline prompted by the Great Reces-sion, the events industry is hosting a comeback in 2013. The Aberdeen Group predicts that corporate meeting and event spending will rise from 9 percent to 20 percent of cor-porate spending in the next two years.

Despite the expected expan-sion of event budgets, com-panies will continue to focus on controlling costs, meaning organizers will need to clearly demonstrate the return on in-vestment (ROI) for their meet-ings and events. Smart events will take center stage. Accord-ing to the Convention Industry Council, in 2011, 205 million people attended 1.8 million events that cost more than $263 billion in direct spending in the U. S. alone.

But Aberdeen Group analysts estimate that only 25 percent of organizations maintain real-

time visibility into what they spend against corporate bud-gets. New event management technology can change that: In 2013, organizations will choose smart event technology to help them operate more efficiently,. better manage attendee en-gagement, and grow their busi-nesses.

june 25-32.indd 26 5/14/13 1:38 PM


Watch only for thieves and lose sight of the caregivers. Look only at horror and lose the beauty of all else. –JC

Travel to increase this year—TripAdvi-sor’s TripBarometer study for 2013 indicates that more than 40% of travelers are inclined to raise their trip spending in 2013 as 56% of hote-liers plan increases in room rates in anticipa-tion of a profitable year ahead. The beach scene topped U.S. travelers’ preference for a vaca-tion, at 21%, followed by culture and adven-ture, the study found. -

Travelpulse.com To save money on airfare, shop online on weekdays, specifi-cally from Monday eve-ning about 8 p.m. EST to Thursday 8 p.m. EST. And the best time of all, according to one expert we interviewed: 3 p.m. EST Tuesday. An emp-ty freezer makes your compressor cycle on and off, creating more temperature swings than a full one. Con-sider freezing bottled water to help fill it. - Con-

sumer Reports Peanut Butter & Bacon? Sonic Drive-In announced on its Face-book page that it is now featuring 25 new shake flavors. The brand’s

real ice cream shakes are hand-mixed. Flavors listed on the website in-clude classics such as hot fudge, strawberry banana, coconut cream pie, vanilla, Oreo, choc-olate and caramel...and yes, Peanut Butter & Ba-con is among the new flavors. - qsrweb.com Economy won’t squelch love—Despite the stress, 60 percent of singles say they haven’t changed their dating habits in re-sponse to the less-than-stellar economy. Over 40 percent would date someone who was un-employed if they were interested in the person. The U.S. unemploy-ment rate edged down to 7.5% in April and more jobs were created in February and March than previously report-ed, the Labor Depart-ment said. Aside from months that included Census Bureau hiring, the 165,000 jobs add-ed in February was the most since November 2005. - Marketwatch.com $2.6 bil-lion—That’s how much the major U.S. airlines made in baggage fees in the first three quar-ters of 2012, according to the Department of Transportation. Res-taurateurs with highly focused menus, such as a meatball shop and an oatmeal eatery, are carving a niche in New York City. Proposed In-ternet sales tax options are proving to be tough to execute.

Nuggets

Restaurant Wine Prices Rising

Booming demand and smaller supplies drive up the price of wine at restaurants, ac-cording to Restaurant Sciences. Wine prices jumped 8.4% during the past six months at family restau-rants where the check topped out at $38.50, and rose 5.4% at fine-dining establishments where meals can cost as much as $1,000.

– The Chicago Tribune

Danish Maid Butter has updated their signature little milk maid who appears on all of their products. The new maid appeared on Easter butter lambs as well as updating all current products. Their ad appears on page 12.

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Zepole Honors Top EmployeeZepole Supply Co., northeastern Illinois’ best-

known supplier of high-quality restaurant equip-ment, supplies and integrated kitchen design, is pleased to honor one of its top sales professionals with a trip to Europe in recognition of a quarter-century of outstanding performance.Angelo Parhas, a resident of Hoffman Estates,

Ill., who recently embarked on his 26th year with Zepole Supply Co., and his wife will visit Italy and Greece this year, compliments of his employer.“Bring me any of the top sales producers in the

industry, and I would not trade Angelo for any one of them,” says Gary N. Thiakos, president of Zepole Supply Co. “He is selfless—for his com-pany and for his customers. I cannot say enough about what he has accomplished for his customers and the foodservice industry, and I am proud and honored to know him and work with him.”Parhas immigrated with his parents to Chicago

in 1967 from the small town of Levidi near Tripoli in Greece. His father, a shepherd in his home-land, in Chicago made a life for the family as a pressman for a suit maker. Since he arrived in the United States at the age of 12, Parhas has traveled

to Greece many times to visit family and friends.Planning their trip abroad

later this year, the Parhas will explore Rome and Florence, among other cities in Italy—a country the couple has never visited. In Greece, they will spend part of their time in Parhas’ hometown situated on the northeastern slope of the Mainalo mountains, a region known for its rich farmland and dense forests.Parhas expressed gratitude toward Zepole Supply

Co., not only for the gift of a trip abroad, but for being an ideal employer. “It’s a great company to work for, in every single way,” Parhas says. “They give me complete freedom to be as valuable to our customers as possible.“I would like to thank the Thiakos family for

all their support, making me love my job,” Par-has continues. “I am especially grateful to Nick Thiakos, the founder of Zepole, for giving me the chance in 1987 to work there. I would also like to thank Lottie Rakus, our office manager for more than 20 years, for all her help.”

Coffee’s Appealn Americans love their coffee; we spend in excess of $40 bil-lion a year on it.n While the domesticated stuff we commonly drink is all se-cure, at the current rate of deforestation, the highland forests of Ethipopia and South Sudan will be gone by 2080.n The world consumes close to 1.6 billion cups of coffee per day.

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So You Call Yourself A Professional Salesperson:It’s All About How Customers View YouBy John GrahamThere was a time not so long ago when ac-countants, attorneys, doctors, some musi-cians, certain ball players, the clergy and a few others earned the right to be called a “professional.” But that was about it.More recently, the dam burst and we’re now flooded with “professionals.” Everyone wants in the club.It’s as if just calling ourselves a “professional salesperson,” for example, is magical, lifting us above all those unfortunates, the “unpro-fessionals.”For “professional” to mean something spe-cial, something unique, something above the crowd, it requires content that’s specific and concrete, a standard against which a sales-person’s behavior can be viewed and –– most importantly –– measured.The only definition of “professional” that makes any difference is how customers de-fine it. Looking through the eyes of custom-ers, take a look at the qualities that describe what it means to be a professional today:• Understands what’s important to a cus-tomer. Recognizes that valuing what the customer regards as important is the basis of their relationship. • Takesresponsibility.Doesn’tmakeexcusesor blame others when a problem arises.• Asksquestions.Wantstounderstandtheissues or the problem before offering solu-tions.• Followsthrough.Neverleavesissuesupinthe air or anyone guessing. Gets back to cus-tomers quickly with “spot on” information and answers. • Keepspromises.Doesn’tleaveacustomerhanging or wondering. Does what’s agreed on without being reminded.• Knows that learning is endless. Doesn’tget to a particular knowledge level and stop, while others stick with outdated products, concepts and solutions.• Seeksperformanceimprovement.Comesaway from sales presentations and asks, “What could I have done better?”• Staysintouch.Understandsthevalueofmaking sure customers and support staff are always in the loop.• Never says,“I’vepaidmydues.”Doesn’t

act like a “prima donna” or expect “special consideration.”• Recognizeswhenhelp isneeded.Askingfor help deepens one’s knowledge base and is smart business, while “faking it” fosters de-ception.• Thrivesonproblemsolving.Viewstheseasopportunities to demonstrate value by assist-ing customers with troublesome situations.• Understands the harm of “cutting cor-ners.” While “taking the easy way out” is often camouflaged as “saving time,” profes-sionals know it can easily become a “slippery slope.”• Never expects a quid pro quo. Acts inthe best interest of the customer, which, at times, may mean foregoing a sale.• Welcomes challenges. Seesdifficult tasksas growth opportunities rather than as both-ersome interruptions.• Wantstobeaheadofthecurve.Constant-ly works to be seen by customers as thought-ful and forward thinking. • Never considers anything “beneathme.”Will tell you that “getting my hands dirty” is part of the job.• Doesn’tlikesayingtoacustomer,“I’llgetback to you about that.” With a tablet and smartphone, the professional salesperson works hard at responding instantly to cus-tomer requests.• Viewssellingashelping.Theprofessionalsalesperson knows that trust is earned by us-ing knowledge and experience to assist cus-tomers reach their goals, not just closing a sale.Whether it’s selling a product, service, an idea, a vision or an opportunity, the need has never been greater for those who have earned the right to call themselves professional sales-people.John Graham of GrahamComm is a marketing and sales consultant and business writer. He publishes a free monthly eBulletin, “No Nonsense Marketing & Sales.” Contact him at [email protected] or johnrgraham.com.

Live below your means today for a wealthier tomorrow. –JC

Now available to the Chicagoland market through Camarena Imports is Tequila Toro Dorado, a trio of award-winning spirits made from 100% agave, but with distinctive personalities worthy of any top shelf status.

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Diner X June, 2013

aVli 566 Chestnut St. WINNETKA, IL 847-446-9300. Greek cuisine at its finest, served in a casual and relaxed atmosphere. Extensive Greek wine list. Entrees include

scallops with Greek spaghetti, homemade gyros, stuffed chicken breast with spinach and braised lamb. Sides include rapini, horta and oregano rice. Definitely a place to check out soon!

BasKiN roBBiNs 5 Woodfield Mall SCHAUMBURG, IL 847-240-0331. Located on the lower level of the mall close to Sears. There is always time to stop for a refreshing ice cream treat while shopping. My choice is a scoop of Strawberry Cheesecake and Very Berry Strawberry on a sugar cone.

liTTle reD heN 653 Vernon GLENCOE, IL 847-835-4900. Cute place, family owned. Menu choices include pizza, sandwiches, salads, ice cream and fried chicken. They were about to close, but stayed open to cook us up some fried chicken. We took it to go and it was delicious! While I was waiting, some girls came in and ordered slices of pizza with a side of ranch, that’s a unique combination.

New YorK BaGel & BialY 4714 W. Touhy LINCOLNWOOD, IL 847-677-9388. Bagel time is all the time because they are open 24/7. They have the best bagels and bialys made on premise; great for pick-up. An onion bagel toasted with chive cream cheese, tomato and onion is one of my favorites.

raND reD hoTs 1441 Rand Rd, DES PLAINES, IL 847-699-0606. Fast food drive in restaurant. They have a couple of tables where you can sit inside and eat. This is really a great value. You can get a hot dog and hand cut fries for around $3. If you add sport peppers to your dog, they do have some heat.

saTaZa 28 S. Clinton CHICAGO, IL 312-655-8292. Indian cuisine made fast and fresh. Select a base; wrap, rice bowl or salad bowl, pick a protein: steak, beef, chicken or Tandoori paneer (Indian cheese), choose chutney: mango mint, tamarind, cilantro or red hot and finish with a side. Sides include: tomato masala, salads and masala potatoes.

sKippY’s GYros 554 Randall Rd. SOUTH ELGIN, IL 224-629-4976. Gyros is the specialty of the house with choice of chicken or beef. Sizes include mini, regular and for the larger appetite they have a King Gyros. The “King Gyros” is a half pound of meat with onions, tomatoes and homemade tzatziki sauce. So good!

sUshi YaKi 129 N. Arlington Hts. Rd. BUFFALO GROVE, IL 847-520-7850. Japanese cuisine. They have some very tasty appetizers. Start with an order of edamame, shrimp tempura and an order of the asparagus beef roll. For an entrée the chicken teriyaki with rice and vegetables is a good choice.

TasTee FreeZe 131 Hawley GRAYSLAKE, IL 847-223-2262. Burgers, dogs, fries and shakes. I have two favorite things to get here. The first is the vanilla soft serve ice cream cone dipped in chocolate and the second is the frozen banana dipped in chocolate.

Kendall College Partners with IRA to Offer Tuition Benefit

Kendall College is pleased to announce a new benefit for Illinois Restaurant Association (IRA) members statewide that provides reduced tu-ition rates for their em-ployees and families to support their pursuit or completion of a degree in several disciplines.

As part of the partner-ship with the IRA formed on the cusp of the Chica-go-based nonprofit’s cen-tennial, Kendall College will extend a 20% tuition reduction on degree pro-grams in business, culi-nary arts and hospitality.

Kendall College was selected by the IRA as an official partner for this member benefit for the quality of its education, ranked as the best in Il-linois for preparing stu-dents for careers in hos-pitality management and culinary arts as substan-tiated by a recent study (http://culinary.kendall.edu/about/kendall-1-for-preparing-students); a hybrid education-deliv-ery format for Kendall’s business and hospitality programs that effective-ly combines classroom and online instruction; four start times per year, which awards greater lifestyle accommodation and convenience to stu-dents; and an experiential approach to learning and support services, includ-ing dedicated enrollment advisors, financial-aid consultants and admis-sions representatives.

For more information about Kendall Col-

lege’s Illinois Restaurant Association partner-ship benefit, visit www.kendall.edu/partner. For more information about the Kendall Col-lege School of Culinary Arts, School of Hos-pitality Management and School of Business, visit www.kendall.edu.

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Chains including Panera and BurgerFi are increasingly touting their off-menu offerings as open secrets on their websites, both to give customers the feeling they’re in the know when ordering and to speed the line by keeping the actual menu streamlined. “By

keeping this menu ‘hid-den,’ we can speak to this audience without invest-ing in the infrastructure needed to promote these items within our walls,” said Panera VP of Market-ing Chris Hollander. – CNBC Forbes magazine has in-cluded Spartan Stores on its annual list of the 100 most-trustworthy compa-nies in the U.S. “We are committed to being trans-parent with all of our customers, shareholders and business partners while continuing to op-erate the business based on our core principles of honesty and integrity,” President and CEO Den-nis Eidson said. – Progressive Grocer

The annual State of the Specialty Food Industry

report from the Specialty Food Associa-tion shows a 14.3% sales increase last year, to $86 billion. Cheese and cheese alternatives formed the top-selling category, fol-lowed by yogurt and kefir, then chips, pretzels and snacks. – CNBC Type 2 diabe-tes can be reversed or pre-vented with healthful eat-ing, research shows. Food that is beneficial includes whole grains, almonds, yogurt, cheese, tea, fenu-greek and cinnamon. – Live-

Mint.com Hostess Brands, LLC has announced plans to re-launch its bakery in Columbus and plans to add about 300 jobs in the area over the next sev-eral years. The Georgia Department of Economic Development announced the company plans to resume operations this summer and will pro-duce a full assortment of iconic Hostess snack products — including Twinkies. – seattlepi.com Mc-Donald’s may make its breakfast menu available throughout the day, and the chain is testing deliv-ery in a few overseas and undisclosed U.S. markets in a push to boost sales, President and CEO Don Thompson said. – USA Today

National NewsMaster Food Brokers welcomes Sameer Mal-hotra, Vice President, and Jim Lambert, Na-tional Foodservice Man-ager, from Café Spice, a new manufacturer repre-sented by their organiza-tion. Also pictured, Sue Ecker, Gail Sulla and Paul Piotrowski from Master Food Brokers.

K & I LED Light is introducing the new Slim series Cast Aluminum 16mm Full Color Sign, which allows you to show text, pictures, videos, animations, time, tempera-

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our Top Picks for Chicago-Area outdoor dining:Athena Greek Restaurant 212 S. Halsted St. in Chicago, IL

Bubba Gump Shrimp 700 E. Grand Ave. in Chicago, IL

City Porch 600 E. Grand Ave. in Chicago, IL

III Forks Steakhouse 180 N. Fields Blvd. in Chicago, IL

Piccolo Sogno 464 N. Halsted St in Chicago, IL

Roof in the Wit Hotel 201 N. State St. in Chi-cago, IL

Terzo Piano 159 E. Monroe in the Art Institute, Chicago, IL

Zed 451 739 N. Clark St. in Chicago, IL

At left: Gibson’s, Oak Brook

june 25-32.indd 31 5/14/13 1:38 PM


Chef ProfileNAME: Rodolfo CuadrosRESTAURANT: CarnivaleAddRESS: 702 W Fulton MarketChicago, IL 60661312-850-5005BIRTHPLACE: Born in NYC (raised in Cali, Colombia)CURRENT PoSITIoN: Executive Chef at CarnivaleFIRST FoodSERVICE JoB: DishwasherFAVoRITE Food: I love all ethnic/soul food, Latin, Italian, Asian, American, etc… It allows me to draw a lot of inspi-ration from rustic dishes.MEMoRABLE CUSToMERS: I have cooked for quite a few important people, but to be honest I treat all customers the same. WoRST PART oF JoB: Although I wish there were more hours in the day for family, there aren’t any. When you love what you do, you learn to love it all. MoST HUMoRoUS KITCHEN MISHAP: There are humorous mishaps every day; you just have to roll with it!FAVoRITE Food To PREPARE: I truly just love cooking but if I have to pin-point something, it would have to be replicating dishes from my childhood and trying to improve them.PART oF JoB THAT GIVES MoST PLEASURE: Watching someone truly appreciate a meal and have them under-stand the effort that we put into our food every day. It really makes your day when someone understands what place of your heart dishes come from.IF YoU CoULdN’T BE A CHEF, WHAT WoULd YoU BE ANd WHY: That’s a hard question to answer because it’s hard to think of what you would do when you are already happy with what you do! But I would have loved to be a part of the Peace Corps; traveling the world, helping and meeting beautiful people.BEST AdVICE RECEIVEd: Deep inside of you, you always know what you have to do, and at the end of the day there is only one way—forward!FAVoRITE VACATIoN SPoT: I truly loved the time I spent in Thailand and Cambodia; the Kong-Rong Beaches were amazing. Although the cultural experience I had in Cuba is incomparable—but I could talk about this all day.WHAT do YoU ENJoY THE MoST ABoUT Food INdUSTRY NEWS: I enjoy staying in touch with the industry, chefs, techniques, new restaurants, etc. If you want to stay excited about what you do, you always need to try to learn something new and keep it fresh and fun.

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Spotlight on Chicagoland Convention CentersThe Stonegate Conference & Banquet Centre2401 W Higgins Rd Hoffman Estates, IL 60169

Located just minutes west of Woodfield Mall at the I-90 and Barrington Road exit, The Stonegate’s executive atmosphere and outstanding food service will guarantee your next busi-ness function will be an unrivaled success. They offer more than 17,000 square feet of meeting space; you can choose from 10 rooms in a wide range of configurations. Conve-nience features include wireless connections for video con-ferencing, high speed internet and individual climate control in each room. A Conference Manager is assigned to assist you with every detail of your meeting and more. Banquet Cen-tre — From the moment you pass through the gates of The Stonegate, your special day is in their hands.

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Portion Size ConsistencyAs a recent Consumer Reports article noted, the

calorie counts posted by restaurants can become in-accurate when portion sizes vary. Kitchen teams can be trained to keep portions consistent, through tech-niques such as charts with information about how many slices of cheese go in a sandwich, for example. – Consumer Reports

Corn-Based Ethanol ReformThe National Restaurant Association and the Na-

tional Council of Chain Restaurants support the Re-newable Fuel Standard Reform Act, a bill that aims to lower food costs by prohibiting the use of corn-based ethanol. Some 40% of U.S. corn crops were used for fuel instead of food last year, the NRA said, and wholesale food prices have risen 30% in the past six years largely as a result of the current corn-based ethanol mandate. – Adapted from FastCasual.com

Let’s make a dent in the universe. — Steve Jobs

Subway Gets Top Quickservice Franchise Honors

Subway tops the roster of best global franchises, fol-lowed by 7-Eleven, McDonald’s, KFC, Burger King and Pizza Hut, according to Franchise Direct’s fifth annual list. Franchise companies are evaluated on several crite-ria including number of units, company sales and sup-port for prospective and current franchisees. – QSRWeb

mistakes we maken Poor creditn Not paying your obliga-tions on time n Not constantly improving your job skills n Failing to be credible, trustworthy and honest n Not completing work n Failing to walk in the shoes of people we come in contact with n Failing to save about 10% of our income for retire-ment, emergencies, etc.n Texting on the company timen Wasting company re-sourcesn Coming in later and later instead of earlier and earliern Unwashed, poorly attired and looking like you just fell out of bedn Bad breath: Garlic, smok-ing, coffee, poor oral caren Forming alliances to cover your worst habitsn Bringing your politics to work

workers Lose ground in wage BattlesWhen wage theft occurs, workers often have no place to turn to

for help. Over the past five years, as states slashed budgets, legisla-tures in Ohio, Wisconsin, South Carolina and Missouri have cut their investigative staffs by half or more, so low-income workers have lost advocates for getting paid while wage-and-hour rip-offs have spiralled. In Virginia during the summer of 2012, the state eliminated all investigators in their wage-and-hour enforcement unit. Workers who got stiffed were out of luck... and options. Here are recent numbers on wage theft in america:

64 percent of low-wage workers in the U.S. have experienced wage theft during a given week in 2008.

44 states were given an “F” in wage-theft enforcement by the Progressive States Network.

40 percent increase since 2000 in collective-action lawsuits al-leging wage-and-hour violations.

51 dollars, that’s what a low-wage worker loses, on average, to wage theft each week. –In These Times

Food-Cost Ratio 33%

Food and nonalco-holic beverage costs represented a median of 33 percent of total food and nonalcoholic beverage sales in Feb-ruary, according to the National Restaurant Association’s Tracking Survey. The fast casual segment reported the lowest food cost ratio, at 30 percent. – restaurant.org

watch Your criticismn Remember that ev-

ery time you point the finger of blame at some-one, three more fingers point back to you.

n Anger is irrational. It is the time you are most vulnerable to making a major mistake. Smart men know: Step back and shut up.

n Any fool can tell you how to run your business better, and ev-ery fool will. –JC

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Kevin Kelly is the founder and owner of Emerald Restaurant Service Inc., a firm focused on repairs and mainte-nance of all types of restaurant equip-ment, refrigeration and HVAC systems. Kevin’s hands on approach to serving customers and building relationships has afforded him to surround himself with a team of loyal employees who routinely service independent and chain restaurants and institutions across our region. The firm offers same day service on repairs. If you need a new, reliable company to service your restaurant equipment, give Emerald a call. There’s even a couple of coupons in their ad on page 8!

“Musky” Mike Coenen is with Riverside Foods, creator of “Super Samplers” which are specifically designed with profit generation in mind because they are pre-portioned combos. They’re easy to store and easy to use: take the or-der, open the bag, dump the entire contents into the fryer, then serve it up. One bag per order, one fry time. His prod-ucts are branded, delicious, consistent and great money makers with no waste. For more information, call Musky Mike” at Riverside Foods.

Carlo DeBenedictis is with Clydes Delicious Donuts based in Addison Illinois. Clyde’s is a local legend, serving the industry since 1920. Clyde’s premium qual-ity and great taste is what’s helped them to outlast their competitors. Today, the firm has fresh routes across Chicagoland and also supplies major whole-sale bakeries in our region, in addition to supermar-ket, c-store and retail chains across the US. If you love donuts as much as I do, then you’ll love Clyde’s.

Lillian Brunacci is the owner of The Chefs Diamond Com-pany, a firm offering many types of Truffles to chefs and the food industry at large. Lillian is married to Frank Brunacci a Michelin-starred Chef, so she knows what great truffles are. Her seasonal selections include Hungarian Honey Truffles, Burgundy Truffles, white truffles, black wither truffles and others. If you’re seeking a taste of one of our worlds most decedent foods, give Lillian a call.

Fred Kunzer and Terry Commer are with Euro USA, importers and distributors of specialty foods, fine wines and fresh seafood. Euro USA has now added fresh meat and poultry to the mix by aligning with Niman Ranch, LaBelle farms (producers of heirloom chickens and eclectic poultry) Pat La Frieda Whole-sale Meat Purveyors and Broadleaf Meats. The firms Chicago office are staffed with professionals who understand the needs of chefs, banquet hall and hotel operators.

Lauren Rohr and Charlie Pace are with Smart Flour Foods. Founded in 2005, their company offers the highest quality flour-based foods that do not have wheat or gluten. The company believes in the use of Ancient Grains as the base of all products which meet or exceed the nutritional components of con-ventional enriched wheat products. In addition to the company’s flour products, they also offer great tasting (gluten free) pizza crusts, buns and desserts. They are represented in Chicagoland by Bill and Mary Budler at Quality Food Brokers.

Paul Cigna and Jim Kahriman (L) are with Professional Consultants, Incorporated Cigna Kahriman Agency. For over 40 years these gentlemen have been specializing in providing insurance for restaurants, bars and nightclubs, as well as other types of food businesses. If you are looking for an insur-ance firm to give you honest, straight ad-vice, check these guys out. They have been advertising in Food Industry News since we started, back in 1982. Check out their ad on page 39 of this issue.

Cary Miller Presents People Selling the Industry

Spotlight on Chicagoland Convention CentersMcCormick Place2301 S. Lake Shore Drive, Chicago, Illinois 60616

Located just minutes from downtown Chicago, McCormick Place attracts close to 3 million visitors each year. McCormick Place is comprised of four state-of-the-art buildings: the North and South Buildings, the West Building and Lakeside Center. Together, they form what many consider to be the economic engine that powers the entire convention and tradeshow industry. An expansive series of pedestrian promenades and sky bridges link the entire campus. The Grand Concourse connecting South and North and the Central Concourse in West are also locations for retail shops, cafes, restaurants and other visitor amenities. The Hyatt Regency McCormick Place is the only hotel connected to McCormick Place. The facility easily answers the hotel needs of event orga-nizers by offering more than 800 sleeping rooms as well as banquet space and a Conference Center.

worker iDs now smarter

E-Verify, the electronic system for verifying work-ers’ legal status and eli-gibility to work that had been seen as onerous by some small business own-ers, has proven success-ful with many restaurant owners, according to a new survey from the National Restaurant Association. Some 79% of 780 restau-rant owners surveyed said the system worked 100% of the time, and 80% said they would recommend it to other business owners. Immigration reform bills in both the Senate and House would make it mandatory for businesses to use an electronic system.

U.S. News & World Report (4/30)

june 33-40.indd 34 5/14/13 4:12 PM


America’s strength is felt across the counters and tables of diners and businesses that don’t

stop when the chips are down; they feed us and offer the comfort that the rest of the

world tries to pull from our souls. –JC

hot Dog hall of Fame storiesBy Bob Schwartz

Historically, the Chicago hot dog stand got its desig-nation as a stand because, in the early days during and after the depression, they were small buildings or ki-osks that you had no seat-ing or just a few stools and counter. But occasionally, the successful hot dog stand was not a building at all; but rather a catering truck or a hot dog cart.

Such is the case of a place with the descriptive name, HOT DOG KART, which is in St Joseph, Michigan; a nice little beach town next to Benton Harbor about a two hour drive from Chicago. St Joe has a vibrant little down-town with a solid business community including many offices, shops and restau-rants; and a major summer tourist emphasis, as well.

One of the long time resi-dents of that area has been firefighter Ben Yacobozzi and his wife, Donna and their family. It was nearly thirty years ago when their daughter, Lonna, was a freshman at Michigan State University in East Lansing. The quarter system did not bode well in those days to finding summer jobs so Ben took the lead and bought a hot dog cart, made a visit to Vienna Beef where he got a little tutoring and some product and put Lonna to work, successfully for the next few summers. As planned parenthood would have it, by the time she grad-uated, her first brother Dino took over for his four year stint at taking the real time business 101 course at the Hot Dog Kart, followed by his brother Alan, who took on the business for yet the following four summers.

When they had run out of kids but had seen the success of the cart, Ben and Donna then took over for the next seventeen years. Ben’s the-ory was that “it takes a line to make a line”; and that good product comes from quality hot dogs and condi-ments, freshness and rota-tion. As the years had taken its toll and Ben and Donna got more used to their win-ter digs in Palm Springs, planned parenthood set in once again, as their first grandson, Nick takes the helm as he, too, makes the Hot Dog Kart his summer retreat from College.

When I drove to St Joe to present the Yacobozzi family with their Hot Dog Hall of Fame award, I was surprised to find a crowd around the cart at State and Broad Streets to help celebrate. Present was the Mayor, the local Congressman, many civic and business leaders,

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a tv camera crew from ABC in South Bend and many friends and family including the family tree that made this thirty year love affair possible.Check out this and many other hall of fame stories on the newly expanded Vienna Beef web site: www.viennabeef.com Bob Schwartz is a Senior VP at Vienna Beef and author of the book ‘Never Put Ketchup on a Hot Dog’.

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gordon Food service hosts a Delicious Occasion

The 2013 Gordon Food Ser-vice Spring Food, Tabletop & Supplies Show, themed Deli-cious Occasions, was held at the Donald E. Stephens Conven-tion Center in Rosemont on March 27th. Several thousand Gordon Food Service custom-ers and hundreds of potential customers from Illinois, Indi-ana, Michigan, and Wisconsin visited the over 350 booths, where they were presented the opportunity to taste thousands of in-stock products, and over 200 new products.

One of the highlights of the show was the Catalyst booth, where guests learned about business solutions that help them grow sales, control costs, efficiently utilize staff, and comply with regulations. Ex-perts from Gordon Food Ser-vice, and within the industry, were on hand in the booth to discuss online ordering, inven-tory management, nutritional regulations, food safety, recipe and menu development, mar-keting, and much more.

In addition to food tasting and talking to foodservice ex-perts about products and busi-ness solutions, guests could choose from over 35 educa-tional presentations about a variety of foodservice topics, including food preparation presentations, how to use tech-nology to manage food prices, and creating differentiation on the menu.

Guests left the Gordon Food Service food show with full stomachs, great knowledge, and innovative ideas that they could use in their own opera-tions.

what every employer must get From their sales repsn Measurement. Are you using hard, objective metrics to monitor results? Insist on hard numbers that don’t lie.n Knowledge. Do salespeople have the training and data they need to sell effectively? Do they stay current on what’s happening in your industry or your customers’ industries? When was the last time you updated them on the capabilities of your products and services? Are they selling to the right people?n Time management. How much time do your salespeople waste on administration and paperwork? n Sales data. Do activity reports and sales data tell you what you need to know? Can you access it in a timely fashion? Are you monitoring it consistently? —Adapted from “Are sales and marketing bringing home the bacon?” by Alf Nucifora, on the Alf Nucifora Web site

my Daily Advicen Force-feed your creative

thinking by following science fiction writer Ray Bradbury’s formula: Read something every day that stimulates your imagi-nation. “If you stuff yourself full,” says the author of more than 500 novels, plays, screen-plays, short stories, TV scripts and poems, “you will automati-cally explode every morning like Old Faithful.”

—Adapted from Imaginators, www.acop.com/creative.

n Save time, stress and effort by not trying to convert every-one to your viewpoint. Don’t look for approval from your critics or competition because you’ll never convert an adver-sary. Assume that there will be forces that want to see you fail and leave them off your pathway to success; no greatness comes without jealousy, doubt or ani-mosity. –JC

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Below: The Chicago Foodservice Marketing Club held its 61st annual awards dinner on April 11th, honoring Ken Nagel, founder of Fox River Foods with its Lifetime Achievement Award. Scores of local industry notables turned out for the event which was a “send off” for Ken, who recently retired from the firm. Ken had a reputation for actions which were driven by an intense passion for the food industry. Ken was born and raised in Aurora ad started as a butcher.

Ken’s father started Fox River Foods in 1956 and he joined the firm in the early 1960’s. What started out as a company servicing restaurants and schools from a single truck has grown into one of our area’s leading distributors, with over 500 associates. The firm was recently sold to privately held PFG, who will con-tinue to support Ken’s vision of providing the finest service, quality and value to the food industry.

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sperry Van ness Launches restaurant resource group

Sperry Van Ness has formed a restaurant and hospitality prac-tice group in its Chicago office. The goal of the group is to ad-vise clients on the increasingly specialized facility needs of the restaurant industry and its com-plex entitlement process. “Our Restaurant Resource Group provides a level of transactional professionalism that has been missing in the marketplace,” states Managing Partner of Sperry Van Ness Chicago Com-mercial, Alfred C. Stepan. More restaurant groups are looking – not only to grow their presence locally, but regionally and na-tionally as well, and the Sperry Van Ness platform allows for such a growth plan.

Industry veterans, Marcus Sullivan and Jim Martin started the Restaurant Resource Group and have recently been joined by another veteran, Timothy Rasmussen, longtime Chicago restaurateur and real estate pro-fessional, together with Jona-than Tuttle, a member of the Les Amis d’ Escoffier Society. Other major contributors to the team include retail specialists: Scott Maesel, Ben Andrews, Andrew Gomez, Corey Black and Drew Dillon. Jim Martin notes that, “Several of our team members own or have owned restaurants, thereby providing a practical advisory role for our restaurant clients.” The Restaurant Re-source Group team members have been behind some of the most high profile restaurants in the Chicago metropolitan area including Gino’s East at 500 N. LaSalle, Honey Butter Fried Chicken, Forever Yogurt, Lou Malnati’s at 1120 N. State, and Epic Burger.

Founded in 1987, Sperry Van

Ness is one of the largest and fastest growing commercial real estate brokerage firms in the industry, with more than 990 Advisors in over 150 locations. Sperry Van Ness delivers results for clients through a proven business model that provides advanced marketing and tech-nology tools. Based in Irvine, Calif., the firm operates inter-nationally and provides broker-age, consultation, asset manage-ment, property management, leasing, accelerated marketing, and auction services. Sperry Van Ness transactions total billions of dollars annually in retail, office, multifamily, industrial, self-storage, hospitality and land transactions.

Sperry Van Ness, LLC is a na-tional full-service commercial real estate advisory firm located at 940 West Adams in down-town Chicago.

As with any team, among coworkers

there are some people who are not worth a damn; don’t

let it be you. –JC

customer servicen Know your customers.n Focus on the customer’s wishes.n Never insult the customer or embarrass them.n Keep your customer relations as a key element in your businessn Know your business stuffs—products, service, etc.n Know what you’re do-ing at all times to help the customer get what he or she needs.n Keep an eye open for new business opportunities.n Look for better ways to do things, and show why.n Treat whomever you deal with like a VIP and they’ll be back with their friends

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Spotlight on Chicagoland Convention CentersRenaissance Schaumburg Convention Center Hotel1551 N. Thoreau Dr., Schaumburg, Il. 60173

The Renaissance Schaumburg Convention Center Hotel opened its doors in July 2006. The 500-room hotel is run by Marriott under their Renaissance brand. The property features a 100,000 sq ft. exhibition hall, 48,000 sq. ft. of meeting room space, and a 28,000 sq. ft. ballroom, all of which can be di-vided to provide many configurations. With its contemporary décor, central location and vibrant community, the Renais-sance Schaumburg Convention Center makes a grand impres-sion with a respectful nod to a historical past while maintaining a service standard set firmly in the present. Here, they bring experience and innovation to every occasion with an elegant ambiance that inspires in a most unconventional way. To com-plement your agenda, their audiovisual and production experts work with you to create everything you need to impress by creating a well-rounded convention experience like no other.

hotel Occupancy gains

Hotels in the U.S. sold a record 250 million room nights in the first quarter of 2013, according to lodging data provider STR. Oc-cupancy increased by 1.8 percent over last year, to 57.7 percent; av-erage daily rate rose 4.5 percent, to $108.31, and revenue per avail-able room shot up by 6.4 percent, to $62.47. The industry gains occurred despite “stubbornly low group demand” and challenging comparable numbers from last year’s demand and Easter perfor-mance, according to STR COO Brad Garner. Among the top 25 markets, Dallas led occupancy in-creases with a 7.1 percent gain for the quarter. Double-digit average daily rate increases were reported by Oahu Island, Hawaii (up 18.3 percent), and Miami-Hialeh, Fla. (up 12.2 percent), which also led markets in RevPAR growth: Oahu was up 18.4 percent, and Miami increased by 16.7 percent.

Business travel keeps rolling along, according to a survey by Embassy Suites Hotels. The 2013 survey polled 700 adults who have taken at least one business trip in the past year, and found that 80 percent traveled at least as much over the past five years as they did previously. – meetings-conventions.com

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ACCOUNTANTS Baker Tilly ............................................................312‑729‑8100 SS&G ...................................................................847‑824‑4006 ADVERTISING Food Industry News .............................................847‑699‑3300 AIR CONDITIONING‑SYSTEMS CLEANING Olympia Maintenance ......................... Page 03 ..708‑344‑0344 AIR FILTERS‑SALES & SERVICE Olympia Maintenance ......................... Page 03 ..708‑344‑0344 Averus ..................................................................800‑393‑8287 APPETIZERS PFG‑Fox River .................................... Page 22 ..630‑896‑1991 ARCHITECTS Joel Berman Architecture & Design .... Page 16 ..773‑275‑5968 Dacre & Youngquist LLC Architects .....................312‑477‑0773 Dearborn Architects .............................................312‑939‑3838 ASIAN FOOD PRODUCTS Kikkoman International ....................... Page 31 ..630‑954‑1244 ASSOCIATIONS Illinois Restaurant Association ............ Page 37 ..312‑787‑4000 ASSOCIATIONS & TRADES NAFEM ................................................................312‑245‑1054 ATM MACHINES Meirtran ATM ....................................... Page 18 ..800‑382‑5737 Payment Alliance International.............................630‑368‑1833 ATTORNEYS Russel G Winick and Associates P C ..................630‑548‑5800 AUCTIONEERS Bob King Auctions ............................... Page 14 ..847‑458‑0500 AWARDS Classic Design Awards ........................................847‑470‑0855 AWNINGS & CANOPYS ChesterfieldAwnings .......................... Page 24 ..312‑666‑0400 Undercover Outdoors.......................... Page 12 ..708‑478‑8890 BAGS‑CUSTOM PRINTED Bulldog Packaging ............................................... 630‑458‑1152 BAKERS‑WHOLESALE Gonnella Baking Co ............................ Page 35 ..312‑733‑2020 IL Mulino di Valenzano Bakery ............ Page 38 ..773‑934‑1625 Labriola Baking Company ................... Page 17 ..708‑385‑4884 Chicago Sweet Connection..................................773‑418‑2718 JR Dessert Bakery ...............................................773‑465‑6733 La Parisien Bakery ...............................................773‑725‑3500 Michele Baking Company ....................................847‑451‑9481 Red Hen Bread ....................................................312‑433‑0436 BAKERY INGREDIENTS Tardella Foods .................................... Page 04 ..773‑889‑8544 BAKERY‑PRODUCTS Instantwhip Chicago............................ Page 32 ..800‑933‑2500 Labriola Baking Company ................... Page 17 ..708‑385‑4884 Michele Baking Company ....................................847‑451‑9481 BANKS AND FINANCING PNC Bank ............................................................855‑762‑2361 BAR SPOTTING/LOUNGE REPORTS Petritis Group Inc IL Lic 117001002 .....................847‑705‑6619 BAR STOOLS Chicago Booth .................................... Page 18 ..773‑378‑8400 Waco Manufacturing ............................................312‑733‑0054

BAR SUPPLIES Ramar Supply Co................................ Page 36 ..708‑233‑0808 BATCH FREEZERS Kool Technologies ............................... Page 29 ..630‑483‑2256 BEVERAGES Lifestyle Beverages............................. Page 32 ..630‑941‑7000 BLENDERS Blendtec ...............................................................800‑253‑6383 BOOTH‑MANUFACTURERS Precision Booth ....................................................773‑407‑9296 BOOTHS Chicago Booth .................................... Page 18 ..773‑378‑8400 BOOTHS‑UPHOLSTERERS Chicago Booth .................................... Page 18 ..773‑378‑8400 Precision Booth ....................................................773‑407‑9296 BREAD & ROLLS Gonnella Baking Co ............................ Page 35 ..312‑733‑2020 IL Mulino di Valenzano Bakery ............ Page 38 ..773‑934‑1625 Labriola Baking Company ................... Page 17 ..708‑385‑4884 Michele Baking Company ....................................847‑451‑9481 Red Hen Bread ....................................................312‑433‑0436 BUTTER‑CLARIFIED Danish Maid Butter Co ........................ Page 12 ..773‑731‑8787 BUTTER‑PREPORTIONED‑WHIPPED Danish Maid Butter Co ........................ Page 12 ..773‑731‑8787 CABLE TV‑SALES & INSTALLATION Prime Time Sports ...............................................847‑637‑3500 CARRY OUT PACKAGING Bulldog Packaging ............................................... 630‑458‑1152 CASH & CARRY‑WHOLESALE GFS Marketplace ................................ Page 28 ..800‑968‑6525 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ..........................847‑675‑6066 CATERING‑VEHICLES DCI Central (Hotshot) ......................... Page 23 ..800‑468‑7478 CCTV SYSTEMS Alpha POS Systems ........................... Page 12 ..630‑690‑2870 CEILING CLEANING Skyline Building Services .................... Page 21 ..312‑454‑4545 CHAIR/BARSTOOL REPAIRS Restaurant Chair Repair ..................... Page 14 ..630‑424‑0424 CHAIRS‑COMMERCIAL Chicago Booth .................................... Page 18 ..773‑378‑8400 John Manson & Associates ..................................773‑278‑8280 Waco Manufacturing ............................................312‑733‑0054 CHARCOAL Apache Supply .....................................................708‑409‑1040 Charcoal Supply Company ..................................312‑642‑5538 CHEESE PFG‑Fox River .................................... Page 22 ..630‑896‑1991 New Dairy ............................................................312‑421‑1234 CHEESECAKES Eli’sCheesecakes ............................... Page 20 ..773‑736‑3417 CHICKEN TENDERS Love Me Tenders, LLC ........................ Page 23 ..773‑502‑8000 CHICKEN‑PROGRAMS FSI/Foodservice Solutions ...................................847‑719‑6088 CIGARS PacificCigarCompany ....................... Page 40 .. 630‑972‑1189

CLASSIFIED ADVERTISING Food Industry News .............................................847‑699‑3300 CLEANING PRODUCTS SuperClean ..........................................................847‑361‑0289 CLEANING SERVICES Skyline Building Services .................... Page 21 ..312‑454‑4545 COCKTAIL BLENDERS Blendtec ...............................................................800‑253‑6383 COFFEE Nespresso ............................................................800‑566‑0571 COFFEE & TEA Java Breeze Coffee & Tea ...................................773‑235‑9356 Stewart’sCoffee&Tea.........................................773‑489‑2500 COFFEE ROASTERS Big Shoulders Coffee Company ...........................312‑810‑3046 COLD STORAGE Perishable Distribution Solutions .........................888‑491‑1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products ...........................................800‑767‑5352 CONSULTING & DESIGN A D E Foodservice Equipment ............................. 630‑628‑0811 COOKING EQUIPMENT‑GAS/STEAM & ELECTRIC American Range Corporation ............. Page 13 ..818‑897‑0808 CORNED BEEF‑FRESH Kelly Eisenberg ................................... Page 09 ..773‑588‑2882 PapaCharlie’s ..................................... Page 25 . 877‑522‑PAPA Manny’sFoodProducts .......................................312‑939‑2855 Vienna Beef .........................................................773‑278‑7800 CREDIT CARD PROCESSOR Match Rate Plus.................................. Page 30 ..860‑797‑2159 Payment Alliance International.............................630‑368‑1833 CROISSANTS La Parisien Bakery ...............................................773‑725‑3500 DAIRY‑DISTRIBUTOR Lipari Foods ........................................ Page 33 ..586‑447‑3500 DAIRY‑PRODUCTS Instantwhip Chicago............................ Page 32 ..800‑933‑2500 PFG‑Fox River .................................... Page 22 ..630‑896‑1991 New Dairy ............................................................312‑421‑1234 DELI‑PRODUCTS Lipari Foods ........................................ Page 33 ..586‑447‑3500 DELIVERY‑VEHICLES DCI Central (Hotshot) ......................... Page 23 ..800‑468‑7478 DESSERTS Algelato ............................................... Page 18 ..847‑455‑5355 Eli’sCheesecakes ............................... Page 20 ..773‑736‑3417 PFG‑Fox River .................................... Page 22 ..630‑896‑1991 Chicago Sweet Connection..................................773‑418‑2718 New Dairy ............................................................312‑421‑1234 DIRECTV Prime Time Sports ...............................................847‑637‑3500 DISHWASHER‑LEASING & RENTAL Total Management Systems................ Page 03 ..630‑543‑3666 DISHWASHING MACHINES/COMMERCIAL & REPAI Total Management Systems................ Page 03 ..630‑543‑3666 DISWASHING COMPOUND, DETERGENTS & SOAPS Total Management Systems................ Page 03 ..630‑543‑3666 DUCT CLEANING Olympia Maintenance ......................... Page 03 ..708‑344‑0344

Sta‑Kleen ............................................ Page 34 ..847‑352‑9191 Airways Systems ..................................................630‑595‑4242 Averus ..................................................................800‑393‑8287 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical............ Page 14 ..847‑381‑0448 ENERGY REBATE PROGRAMS Resource Solutions Group ...................................312‑755‑9020 ETHNIC FOODS Kikkoman International ....................... Page 31 ..630‑954‑1244 FANS‑VENTILATING & EXHAUST AWR Welding ...................................... Page 24 ..773‑491‑5353 FAUCETS Faucet Shoppe The ............................ Page 29 ..773‑478‑3890 FILTERS‑EXHAUST SYSTEMS Olympia Maintenance ......................... Page 03 ..708‑344‑0344 Averus ..................................................................800‑393‑8287 FIRE SUPRESSION SYSTEMS Averus ..................................................................800‑393‑8287 FIRE‑EXTINGUISHERS Averus ..................................................................800‑393‑8287 Henrichsen Fire & Safety Equip ...........................800‑373‑9714 FIREWOOD Apache Supply .....................................................708‑409‑1040 FIRST AID‑EQUIPMENT & SUPPLIES AffirmedMedicalService .....................................847‑322‑9185 FLOOR CLEANING‑REFINISH & REPAIR Sexton Complete Care......................................... 800‑827‑1126 FLOUR Tardella Foods .................................... Page 04 ..773‑889‑8544 FOOD BROKERS Sip & Company ....................................................708‑452‑8828 FOOD DISTRIBUTORS Devanco Foods ................................... Page 15 ..847‑228‑7070 Grecian Delight Foods ........................ Page 36 ..847‑364‑1010 Lipari Foods ........................................ Page 33 ..586‑447‑3500 PFG‑Fox River .................................... Page 22 ..630‑896‑1991 Sotiros Foods ...................................... Page 30 ..708‑371‑0002 Tec Foods Inc...................................... Page 35 ..773‑638‑5310 Anichini Brothers ..................................................312‑644‑8004 GFS Food Service Distribution ............................800‑968‑6515 FOOD EQUIPMENT Bob King Auctions ............................... Page 14 ..847‑458‑0500 Gold Medal Products ...........................................800‑767‑5352 FOOD PROCESSING EQUIPMENT LPS Corp ............................................ Page 33 ..847‑451‑2222 FOOD PRODUCTS GFS Marketplace ................................ Page 28 ..800‑968‑6525 Grecian Delight Foods ........................ Page 36 ..847‑364‑1010 Love Me Tenders, LLC ........................ Page 23 ..773‑502‑8000 Soupbase.com .................................... Page 34 ..216‑381‑9916 Tec Foods Inc...................................... Page 35 ..773‑638‑5310 Massel USA .........................................................312‑283‑5231 FOOD SAFETY TRAINING Food Industry Training .........................................630‑690‑3818 FOODSERVICE EQUIPMENT‑REPAIR CSI ‑ Coker Service Inc ...................... Page 23 ..888‑908‑5600 Cobblestone Ovens .............................................847‑635‑0172 FOODSERVICE‑ LAYOUT & DESIGN A D E Foodservice Equipment ............................. 630‑628‑0811 Losurdo Inc ..........................................................630‑833‑2828

DIRECTORY

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FOODSERVICE‑EQUIPMENT March Quality Used & New Equip....... Page 14 ..800‑210‑5895 Zepole Restaurant Supply .................. Page 16 ..630‑783‑1239 Losurdo Inc ..........................................................630‑833‑2828 Thunderbird Food Machinery ...............................866‑451‑1668 FOODSERVICE‑EQUIPMENT PARTS CSI ‑ Coker Service Inc ...................... Page 23 ..888‑908‑5600 Cobblestone Ovens .............................................847‑635‑0172 FOODSERVICE‑SUPPLIES GFS Marketplace ................................ Page 28 ..800‑968‑6525 PFG‑Fox River .................................... Page 22 ..630‑896‑1991 Ramar Supply Co................................ Page 36 ..708‑233‑0808 FREEZERS‑ALL TYPES Custom Cooler & Freezer ................... Page 06 ..630‑879‑3131 FRYERS FSI/Foodservice Solutions ...................................847‑719‑6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware ...........................708‑641‑7007 Just Gaskets And Hardware ................................708‑758‑1289 GELATO Algelato ............................................... Page 18 ..847‑455‑5355 Palazzolo’sGourmetIceCream ......... Page 26 ..269‑561‑2000 New Dairy ............................................................312‑421‑1234 GELATO EQUIPMENT & SUPPLIES Kool Tecnologies ................................. Page 29 ..630‑483‑2256 GIARDINERA E Formella & Sons ...............................................877‑598‑0909 V Formusa Company ...........................................312‑421‑0485 GLUTEN FREE PRODUCTS Dr Shar USA ........................................................847‑890‑9948 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical............ Page 14 ..847‑381‑0448 GOURMET‑FOOD PRODUCTS PFG‑Fox River .................................... Page 22 ..630‑896‑1991 Chicago Importing Company ...............................800‑828‑7983 New Dairy ............................................................312‑421‑1234 Toohill Beef Farm .................................................309‑261‑3602 GREASE REMOVAL SERVICE Mahoney Environmental ..................... Page 30 ..800‑892‑9392 Hopkins Grease Company ...................................877‑404‑7327 Kaluzny Bros Inc ..................................................815‑744‑1453 GREASE TRAP PUMPING SERVICE American Bio‑Fuels............................. Page 04 ..630‑631‑5714 Mahoney Environmental ..................... Page 30 ..800‑892‑9392 Tierra Environmental ........................... Page 32 ..888‑551‑1998 Hopkins Grease Company ...................................877‑404‑7327 Kaluzny Bros Inc ..................................................815‑744‑1453 GREASE‑EXHAUST CLEANING Olympia Maintenance ......................... Page 03 ..708‑344‑0344 Sta‑Kleen ............................................ Page 34 ..847‑352‑9191 Airways Systems ..................................................630‑595‑4242 Averus ..................................................................800‑393‑8287 Enviromatic Corporation of America ....................847‑729‑8000 HOODZ Kitchen Exhaust Cleaning ......................888‑514‑6639 GREEK YOGURT Grecian Delight Foods ........................ Page 36 ..847‑364‑1010 GRILLS & ROTISSERIES XL Manufacturing ................................ Page 06 ..773‑271‑8900 GYROS Devanco Foods ................................... Page 15 ..847‑228‑7070 Grecian Delight Foods ........................ Page 36 ..847‑364‑1010

HAMBURGER PATTY MANUFACTURER Devanco Foods ................................... Page 15 ..847‑228‑7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical............ Page 14 ..847‑381‑0448 HOOD & DUCT SYSTEMS AWR Welding ...................................... Page 24 ..773‑491‑5353 HOOD & EXHAUST‑CLEANING Olympia Maintenance ......................... Page 03 ..708‑344‑0344 Sta‑Kleen ............................................ Page 34 ..847‑352‑9191 Airways Systems ..................................................630‑595‑4242 Averus ..................................................................800‑393‑8287 Enviromatic Corporation of America ....................847‑729‑8000 HOODZ Kitchen Exhaust Cleaning ......................888‑514‑6639 HOOD & EXHAUST‑SYSTEMS Belvin/J&F Sheet Metal Co ..................................312‑666‑5222 HOOD SYSTEMS‑FIRE Hoods Chicago ................................... Page 29 ..773‑552‑9200 Averus ..................................................................800‑393‑8287 Henrichsen Fire & Safety Equip ...........................800‑373‑9714 HOT DOGS Kelly Eisenberg ................................... Page 09 ..773‑588‑2882 Nathan’sFamousHotDogs ................ Page 05 ..800‑628‑4267 Crawford Sausage ...............................................773‑277‑3095 Red Hot Chicago..................................................800‑249‑5226 Vienna Beef .........................................................773‑278‑7800 ICE COMPANIES Tinley Ice Company .............................................708‑532‑8777 ICE CREAM Algelato ............................................... Page 18 ..847‑455‑5355 Homer’sGourmetIceCream .............. Page 37 ..847‑251‑0477 Instantwhip Chicago............................ Page 32 ..800‑933‑2500 New Dairy ............................................................312‑421‑1234 ICE CREAM‑EQUIPMENT M Line Marketing .................................................630‑650‑1691 ICE CREAM‑EQUIPMENT & SUPPLY Kool Technologies ............................... Page 29 ..630‑483‑2256 ICE MACHINES SALES & LEASING LPS Corp ............................................ Page 33 ..847‑451‑2222 Grove Ice Machines .............................................630‑969‑5199 ICE MACHINES‑SALES‑RENTAL OR LEASING Automatic Ice Makers ......................... Page 24 ..773‑975‑2005 Empire Cooler Service ........................ Page 26 ..312‑733‑3900 ICE‑MAKING EQUIPMENT/REPAIR & SERVICE Grove Ice Machines .............................................630‑969‑5199 ICE‑SCULPTURE AAANadeau’sIceSculptures ..............................708‑366‑3333 INSURANCE Northern Illinois Insurance .................. Page 48 ..815‑226‑9353 Professional Consultants Inc .............. Page 39 ..630‑369‑0013 Caro Insurance Services......................................708‑745‑5031 Concklin Insurance Agency..................................630‑268‑1600 Farmers Insurance‑Sandra Cavoto......................773‑586‑4500 ISU‑WM Schwartz & Co .......................................847‑996‑0002 Northwest Insurance Services .............................888‑366‑3467 Society Insurance ................................................888‑576‑2438 The Horton Group ................................................312‑917‑8610 INSURANCE ‑LIFE‑DISABILITY Country Financial, Gary Knapp ............................630‑924‑0813 INSURANCE SERVICES Northern Illinois Insurance .................. Page 48 ..815‑226‑9353

Country Financial, Gary Knapp ............................630‑924‑0813 Farmers Insurance‑Mark Holihan ........................847‑823‑6800 Total Insurance Services ......................................847‑205‑1777 ITALIAN BEEF Devanco Foods ................................... Page 15 ..847‑228‑7070 Kelly Eisenberg ................................... Page 09 ..773‑588‑2882 PapaCharlie’s ..................................... Page 25 . 877‑522‑PAPA Serrelli’sFoods ................................... Page 30 .877‑385‑BEEF Red Hot Chicago..................................................800‑249‑5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ...............................................877‑598‑0909 MamaMucci’sPasta ............................................734‑453‑4555 ITALIAN SAUSAGE Devanco Foods ................................... Page 15 ..847‑228‑7070 PapaCharlie’s ..................................... Page 25 . 877‑522‑PAPA Anichini Brothers ..................................................312‑644‑8004 JANITOR‑SUPPLIES Ramar Supply Co................................ Page 36 ..708‑233‑0808 JAPANESE‑FOOD PRODUCTS Kikkoman International ....................... Page 31 ..630‑954‑1244 JUICERS‑FRUIT & VEGETABLES Berkel Midwest.....................................................800‑921‑9151 KITCHEN‑EXHAUST SYSTEMS/CLEANING Olympia Maintenance ......................... Page 03 ..708‑344‑0344 Averus ..................................................................800‑393‑8287 Enviromatic Corporation of America ....................847‑729‑8000 HOODZ Kitchen Exhaust Cleaning ......................888‑514‑6639 KNIFE‑SHARPENING SERVICE Northwestern Cutlery .......................... Page 25 ..312‑421‑3666 Cozzini Inc ...........................................................888‑846‑7785 Maestranzi Brothers .............................................708‑867‑7323 KNIVES‑FOOD PREP Mercer Cutlery .....................................................773‑844‑7256 LAWYER LawOfficeofBiagioBucaro.................................847‑619‑7450 Russel G Winick and Associates P C ..................630‑548‑5800 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ............................................773‑254‑6100 De Normandie Linen ............................................773‑731‑8010 Mickey’sLinen ..................................................... 773‑545‑7211 Morgan Uniform and Linen Serv ..........................773‑843‑3307 Valley Linen Supply ..............................................630‑897‑4474 LIQUOR CONTROL SYSTEMS Alpha POS Services ........................... Page 12 ..630‑690‑2870 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance .................. Page 48 ..815‑226‑9353 LIQUOR‑WHOLESALE Peerless Liquors ..................................................773‑378‑3908 LOBSTERS Maine Lobster Exchange .................... Page 18 ..708‑253‑7728 LOGISTICS COMPANIES Perishable Distribution Solutions .........................888‑491‑1641 MANUFACTURERS REPRESENTATIVES M Line Marketing .................................................630‑650‑1691 MEAT WHOLESALE‑RANCHERS Toohill Beef Farm .................................................309‑261‑3602 MEAT‑PROCESSING EQUIPMENT LPS Corp ............................................ Page 33 ..847‑451‑2222 Berkel Midwest.....................................................800‑921‑9151

MEAT‑SMOKED Nueske Applewood Smoked Meats .....................800‑382‑2266 MEAT‑WHOLESALE Devanco Foods ................................... Page 15 ..847‑228‑7070 Anichini Brothers ..................................................312‑644‑8004 Buedel Fine Meats & Provisions ..........................708‑496‑3500 MEATS PFG‑Fox River .................................... Page 22 ..630‑896‑1991 MEDICAL SUPPLIES AffirmedMedicalService .....................................847‑322‑9185 MENUS‑CUSTOM PRINTED Menu’sToGo .......................................................630‑483‑0848 MILK Instantwhip Chicago............................ Page 32 ..800‑933‑2500 New Dairy ............................................................312‑421‑1234 MOBILE REFRIGERATION Gateway Industrial Power ....................................708‑563‑7090 MODELS‑TRADE SHOWS Enve Models ........................................................312‑929‑2791 MYSTERY‑SHOPPING/HOSPITALITY&GROCERY Petritis Group Inc IL Lic 117001002 .....................847‑705‑6619 NACHO‑EQUIPMENT & SUPPLIES Gold Medal Products ...........................................800‑767‑5352 NAME‑PLATES & TAGS Classic Design Awards ........................................847‑470‑0855 NEW TABLE TOPS Precision Booth ....................................................773‑407‑9296 NOODLES MamaMucci’sPasta ............................................734‑453‑4555 OIL & SHORTENING Columbus Vegetable Oils.................... Page 02 ..773‑265‑6500 OIL RECOVERY & RECYCLING American Bio‑Fuels............................. Page 04 ..630‑631‑5714 Northern Light Energy ..........................................708‑695‑5042 OILS & FATS‑COOKING Columbus Vegetable Oils.................... Page 02 ..773‑265‑6500 OILS & VINEGAR Pastorelli Foods ............................................... 800‑SOS‑AUCY OILS‑COOKING/BULK Columbus Vegetable Oils.................... Page 02 ..773‑265‑6500 OLIVE OILS Columbus Vegetable Oils.................... Page 02 ..773‑265‑6500 ONLINE ORDERING SERVICE Key Impact/Menu1 ...........................................855‑GOM‑ENU1 ORGANIC FOODS Pastorelli Foods ............................................... 800‑SOS‑AUCY OUTDOOR FURNITURE John Manson & Associates ..................................773‑278‑8280 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical............ Page 14 ..847‑381‑0448 OVENS‑SALES & SERVICE Cobblestone Ovens .............................................847‑635‑0172 PAINTING & HANDYMAN SERVICES Schubert Painting.................................................847‑606‑9660 PANCAKE‑BATTER & MIX Tec Foods Inc...................................... Page 35 ..773‑638‑5310 Gust John Foods & Products Corp ......................630‑879‑8700 PAPER‑PRODUCTS Ramar Supply Co................................ Page 36 ..708‑233‑0808 PARTY‑FAVORS & SUPPLIES Ramar Supply Co................................ Page 36 ..708‑233‑0808

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PASTA‑FRESH AND FROZEN Pastafresh Home Made Pasta .............................773‑745‑5888 PASTA‑PRODUCTS MamaMucci’sPasta ............................................734‑453‑4555 PASTRY INGREDIENTS Sotiros Foods ...................................... Page 30 ..708‑371‑0002 PASTRY PRODUCTS DiversifiedFoodBrokers..................... Page 21 ..773‑631‑8840 PATTY MACHINES/FOOD FORMERS Berkel Midwest.....................................................800‑921‑9151 PEST CONTROL/PEST ELIMINATION Mc Cloud Services .............................. Page 38 ..800‑332‑7805 Presto X Pest Control ..........................................888‑627‑5772 PICKLES & RELISH Vienna Beef .........................................................773‑278‑7800 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ..................................................312‑644‑8004 PLAQUES Classic Design Awards ........................................847‑470‑0855 PLUMBING SUPPLIES Faucet Shoppe The ............................ Page 29 ..773‑478‑3890 POINT OF SALE SUPPLIES Alpha POS Systems ........................... Page 12 ..630‑690‑2870 Schmaus Cash Register & POS ..........................847‑675‑6066 Western Business Systems .................................773‑878‑7200 POINT OF SALE SYSTEMS Alpha POS Services ........................... Page 12 ..630‑690‑2870 United Video Systems ......................... Page 16 ..708‑780‑1200 Merchants Solutions ............................................708‑449‑6650 Retail Control Solutions .......................................630‑521‑9900 Schmaus Cash Register & POS ..........................847‑675‑6066 SilverWare POS ...................................................888‑510‑5102 Western Business Systems .................................773‑878‑7200 POINT OF SALE SYSTEMS‑SALES & SERVICE KCS Computer Technology ................. Page 03 ..847‑288‑9820 POPCORN‑EQUIPMENT & SUPPLIES Gold Medal Products ...........................................800‑767‑5352 PRESSURE WASHING Mahoney Environmental ..................... Page 30 ..800‑892‑9392 Olympia Maintenance ......................... Page 03 ..708‑344‑0344 PRINTERS Menu’sToGo .......................................................630‑483‑0848 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ...............................................877‑598‑0909 PRODUCE DISTRIBUTORS PFG‑Fox River .................................... Page 22 ..630‑896‑1991 Premier Produce ..................................................847‑678‑0780 PUBLISHING Food Industry News .............................................847‑699‑3300 RAVIOLI MamaMucci’sPasta ............................................734‑453‑4555 RE‑UPHOLSTERY Chicago Booth .................................... Page 18 ..773‑378‑8400 REFRIGERATION EQUIP SERVICE & REPAIR CSI ‑ Coker Service Inc ...................... Page 23 ..888‑908‑5600 Emerald Restaurant Service ............... Page 08 ..847‑489‑4230 Mackay Heating & Mechanical............ Page 14 ..847‑381‑0448 Accu‑Tech ............................................................847‑658‑8440 REFRIGERATION‑EQUIP/COMMERCIAL Custom Cooler & Freezer ................... Page 06 ..630‑879‑3131

REFRIGERATION‑UNITS/TRUCKS Gateway Industrial Power ....................................708‑563‑7090 RENDERER‑RECYCLING Mahoney Environmental ..................... Page 30 ..800‑892‑9392 RESTAURANT CONSULTANTS Premier Restaurant Solutions ............. Page 39 ..312‑836‑3757 Restaurant Business Solutions ........... Page 37 ..630‑585‑6650 Industry Innovations .............................................312‑836‑3755 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ...................................847‑719‑6088 Losurdo Inc ..........................................................630‑833‑2828 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ................... Page 06 ..630‑879‑3131 Gatorchef.com .................................... Page 19 ..888‑944‑2867 Northwestern Cutlery .......................... Page 25 ..312‑421‑3666 Olympic Store Fixtures........................ Page 27 ..773‑585‑3755 Ramar Supply Co................................ Page 36 ..708‑233‑0808 Trimark Marlinn ................................... Page 10 ..708‑496‑1700 Zepole Restaurant Supply .................. Page 16 ..630‑783‑1239 Berkel Midwest.....................................................800‑921‑9151 Mercer Cutlery .....................................................773‑844‑7256 Midwest Restaurant Supplier ...............................773‑254‑1288 RESTAURANT EQUIPMENT REPAIR SERVICE CSI ‑ Coker Service Inc ...................... Page 23 ..888‑908‑5600 Emerald Restaurant Service ............... Page 08 ..847‑489‑4230 Mackay Heating & Mechanical............ Page 14 ..847‑381‑0448 Accu‑Tech ............................................................847‑658‑8440 Berkel Midwest.....................................................800‑921‑9151 Cobblestone Ovens .............................................847‑635‑0172 Hobart Corporation ..............................................847‑631‑0070 Makirepairs.com...................................................773‑888‑2176 RESTAURANT EQUIPMENT‑NEW & USED Bob King Auctions ............................... Page 14 ..847‑458‑0500 March Quality Used & New Equip....... Page 14 ..800‑210‑5895 Total Management Systems................ Page 03 ..630‑543‑3666 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 RESTAURANT‑EQUIPMENT MANUFACTURING American Range Corporation ............. Page 13 ..818‑897‑0808 RESTAURANTS La Scarola Restaurant .........................................312‑243‑1740 RETAIL PRODUCT DISTRIBUTOR Lipari Foods ........................................ Page 33 ..586‑447‑3500 SAKE’ WARMER REPAIRS Makirepairs.com...................................................773‑888‑2176 SALAD‑DRESSINGS & OILS Columbus Vegetable Oils.................... Page 02 ..773‑265‑6500 Tec Foods Inc...................................... Page 35 ..773‑638‑5310 SALT‑DE‑ICING Apache Supply .....................................................708‑409‑1040 SANITATION TRAINING Illinois Restaurant Association ............ Page 37 ..312‑787‑4000 SATELLITE TV SYSTEMS Prime Time Sports ...............................................847‑637‑3500

SAUSAGE Anichini Brothers ..................................................312‑644‑8004 Crawford Sausage ...............................................773‑277‑3095 Red Hot Chicago..................................................800‑249‑5226 Vienna Beef .........................................................773‑278‑7800 SAUSAGE MAKING EQUIPMENT LPS Corp ............................................ Page 33 ..847‑451‑2222 SCALES Berkel Midwest.....................................................800‑921‑9151 SEAFOOD‑WHOLESALE Maine Lobster Exchange .................... Page 18 ..708‑253‑7728 SEATING Waco Manufacturing ............................................312‑733‑0054 SEWER(MAINT)‑RODDING & JETTING Tierra Environmental ........................... Page 32 ..888‑551‑1998 SHIPPING SERVICES Perishable Distribution Solutions .........................888‑491‑1641 SHORTENING Columbus Vegetable Oils.................... Page 02 ..773‑265‑6500 SIGNAGE‑INDOOR & OUTDOOR American Graphics ............................. Page 24 ..888‑774‑6270 SIGNS Kandiled .............................................. Page 28 ..773‑745‑1533 Classic Design Awards ........................................847‑470‑0855 SILVERWARE & DINNERWARE John Manson & Associates ..................................773‑278‑8280 SLICERS‑SALES & SERVICE Berkel Midwest.....................................................800‑921‑9151 Maestranzi Brothers .............................................708‑867‑7323 SMOOTHIE MACHINES Blendtec ...............................................................800‑253‑6383 SOAPS & DETERGENTS Total Management Systems................ Page 03 ..630‑543‑3666 SOCIAL MEDIA CONSULTANTS Kurman Communications.................... Page 39 ..312‑651‑9000 SOFT SERVE‑ICE CREAM/EQUIP & SUPPLIES Kool Technologies ............................... Page 29 ..630‑483‑2256 Taylor Freezers and Equipment ...........................888‑942‑0777 SOUP BASES Soupbase.com .................................... Page 34 ..216‑381‑9916 Massel USA .........................................................312‑283‑5231 SOUPS Vienna Beef .........................................................773‑278‑7800 STEAKS‑LOCALLY FARM RAISED Toohill Beef Farm .................................................309‑261‑3602 STEAM CLEANING Mahoney Environmental ..................... Page 30 ..800‑892‑9392 Olympia Maintenance ......................... Page 03 ..708‑344‑0344 Skyline Building Services .................... Page 21 ..312‑454‑4545 SUPERMARKET‑ EQUIPMENT/ NEW & USED Berkel Midwest.....................................................800‑921‑9151 SYRUP‑PANCAKE & WAFFLE Gust John Foods & Products Corp ......................630‑879‑8700 SYRUP‑SUGAR FREE Gust John Foods & Products Corp ......................630‑879‑8700 T‑SHIRTS‑CUSTOM PRINTED DLS Custom Embroidery .....................................847‑593‑5957 TABLE TOP REFINISHING/REPAIR Restaurant Chair Repair ..................... Page 14 ..630‑424‑0424

TABLES‑ALL TYPES

Chicago Booth .................................... Page 18 ..773‑378‑8400

John Manson & Associates ..................................773‑278‑8280

Waco Manufacturing ............................................312‑733‑0054

TAMALES

Supreme Frozen Products ...................................773‑622‑3777

TERMINAL OPERATORS (GAMING)

Illinois Video Slot Mgmt (IVSM) ...........................847‑612‑8781

TOFU PRODUCTS‑ALL TYPES

Phoenix Tofu ....................................... Page 22 ..773‑784‑2503

TOMATO PRODUCTS

Pastorelli Foods ............................................... 800‑SOS‑AUCY

TRADE PUBLICATIONS

Food Industry News .............................................847‑699‑3300

TRUCK GRAPHICS

American Graphics ............................. Page 24 ..888‑774‑6270

TRUCK‑REFRIGERATED

DCI Central (Hotshot) ......................... Page 23 ..800‑468‑7478

TRUCK‑SALES & SERVICE

DCI Central (Hotshot) ......................... Page 23 ..800‑468‑7478

TRUCK‑SALES NEW & USED

D & S Truck Center ............................. Page 27 ..708‑352‑5551

TV SALES, SERVICE & INSTALLATION

Prime Time Sports ...............................................847‑637‑3500

UNIFORMS

Valley Linen Supply ..............................................630‑897‑4474

UPCOMING EVENTS

Dr Shar USA ........................................................847‑890‑9948

VENTILATING‑SYTEMS CLEANING

Olympia Maintenance ......................... Page 03 ..708‑344‑0344

Airways Systems ..................................................630‑595‑4242

Averus ..................................................................800‑393‑8287

VERTICAL BROILERS

XL Manufacturing ................................ Page 06 ..773‑271‑8900

VIDEO GAMING TERMINALS

Illinois Video Slot Mgmt (IVSM) ...........................847‑612‑8781

VIDEO SURVEILLANCE SYSTEMS

United Video Systems ......................... Page 16 ..708‑780‑1200

WALK‑IN COOLER REPAIR & MAINTENANCE

Mackay Heating & Mechanical............ Page 14 ..847‑381‑0448

WALK‑IN COOLERS AND FREEZERS

Custom Cooler & Freezer ................... Page 06 ..630‑879‑3131

WASTE REMOVAL‑ALL TYPES

Xtreme Environmental Solutions.......................855‑9RE‑DUCE

WEBSITE DESIGN

Americaneagle.com ............................ Page 40 ..847‑699‑0300

WELDING & FABRICATING

KOP Ind. Welding & Fabrication ......... Page 30 ..630‑930‑9516

WHIPPED CREAM

Instantwhip Chicago............................ Page 32 ..800‑933‑2500

WORKERS COMP INSURANCE

Northern Illinois Insurance .................. Page 48 ..815‑226‑9353

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

ISU‑WM Schwartz & Co .......................................847‑996‑0002

YOGURT & SOFT SERVE EQUIPMENT

Kool Technologies ............................... Page 29 ..630‑483‑2256

june 41‑48.indd 43 5/14/13 8:28 AM


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Andersonville - Corner Restaurant/Bar with Sizable Sidewalk Patio

Restaurant/Bar on corner with potential for large sidewalk patio dining. Full kitchen & basement

space for storage. Strong demographics & excellent opportunity to bring your own concept. Size: 3,100 SF (Bus.) Lease: $35/SF (NNN) Agents: Jerrod/Garrett (Code: 515)

Gold Coast - Nightclub with PPA on Rush Street Corridor

Established nightclub in the heart of Gold Coast. Holds Tavern, Late Hour, Tobacco and elusive

Size: 3,000 SF (Approx. Bus.) Price: $349,000 (Bus. Sale) Rent: $10K/Mo. (Net) Agent: Jarrett (Code: 634)

Lakeview - 1258 W. Belmont Ave.

Fully built-out restaurant with 20’ hood, large bar and big outdoor dining area. Newly painted

Size: 4,000 SF (Bus.) Price: $199,000 (Asset Sale) Rent: $8,076/Mo. (NNN) Agent: Jerrod (Code: 514)

Naperville - Free Standing Restaurant Real Estate with Parking

Long-established restaurant business & Real Estate for sale with strong gross sales. Located on

busy Naperville thoroughfare with excellent visibility and signage. Onsite parking for 70 cars.Size: 4,000 SF (Bus.) 31,505 SF (Lot) Price: $1.65M (Bus. & RE Sale) Agent: Frank (Code: F82)

1461 W. Chicago Ave. - Former Bakery

Mixed-Use property for sale or lease. Large kitchen/prep area, easy access to Black Iron. Perfect

for any retail/restaurant concept. Additional income comes from apartment above retail space. Size: 3,408 SF (Bldg.) Price: $585,000 (RE Sale) Lease: $14.50/Mo. (Net) Agent: Scott (Code: 349)

River East - 401 E. Illinois St. - Lofts at River East

2 Restaurant/Bar spaces available at the River East Lofts. Space A features outdoor, riverside dining, use of dock and boat slip spaces. Adjacent parking garage with ample parking. Size: 10,058 SF (Restaurant A) 5,000 SF (Restaurant B) Lease: Negotiable Agents: Jarrett/Scott (Code: 635)

La Grange - Restaurant/Bar with Sidewalk Patio Available

Restaurant in Downtown La Grange for sale. Complete with dining, bar area and sidewalk patio.

Size: 3,070 SF (Bus.) Price: $249,000 (Bus. Sale) Rent: $6,000/Mo. (Net) Agent: Frank Trenholm (Code: F81)

Lakeview, East - 3109-13 N. Broadway St.

Cafe/Bakery with fully built-out kitchen and Black Iron. Features below market rent, spacious

Size: 4,700 S.F. (Bus.) 3,500 SF - 1,350 SF (Divisible) Rent: $38/SF (Net) Agent: Jarrett (Code: 602)

Loop, North -

residential retail in surrounding area. Former restaurant and bar. Space is easily divisible!Size: 5,955 SF (Floors 1 & 2) 2,8100 SF (LL) 1,565 SF (Mezz.) Rent: $45/SF (Gross) Agent: Scott (Code: 459)

5062 N. Lincoln Ave. - Prime Real Estate Available

Size: 4,250 SF (Bldg.) 3,036 SF (Lot) Price: $799,000 (RE Sale) Agents: Jarrett/Gina (Code: 628)

Wrigleyville - 3913 N. Sheridan Rd. - VOPS

Quick-service restaurant with Sidewalk Café permit. Perfect for owner/operator. Walking

distance from Wrigley Field and Wrigleyville nightlife scene. Bring your own concept. Size: 1,400 SF (Bus.) Price: $45,900 (Bus. Sale) Rent: $2,800/Mo. (Gross) Agent: Jarrett (Code: 636)

Wrigleyville - 3913 N. Sheridan Rd. - VOPS

Quick-service restaurant with Sidewalk Café permit. Perfect for owner/operator. Walking

distance from Wrigley Field and Wrigleyville nightlife scene. Bring your own concept. Size: 1,400 SF (Bus.) Price: $45,900 (Bus. Sale) Rent: $2,800/Mo. (Gross) Agent: Jarrett (Code: 636)

Lincoln Park- 2545 N. Halsted St. - Jia’s

additional 600 SF second story area for storage. Ideal for all lunch and dinner concepts.Size: 2,750 SF (Bus.) Price: 159,900 Rent: $33/SF (Net) Agent: Jarrett (Code: 632)

Lincoln Park- 2545 N. Halsted St. - Jia’s

additional 600 SF second story area for storage. Ideal for all lunch and dinner concepts.Size: 2,750 SF (Bus.) Price: 159,900 Rent: $33/SF (Net) Agent: Jarrett (Code: 632)

FEATURED LISTINGS

BANK

FINANCIN

G!

AAnAnAnddedersonville - Corner Restaurant/Bar with Sizable Sidewalk Patio

Restaurant/Bar on corner with potential for large sidewalk patio dining. Full kitchen & basement

If you would like to speak with a consultant to buy, sell or lease your business or property; please call us at 312.575.0480 or visit us online: kudangroup.com

NEW LISTINGS

Chicago’s Premier Hospitality Real Estate Brokers

St. Charles - 312 W. Main St. - Restaurant Real Estate Available

Two-story, brick building in Downtown St. Charles close to main shopping/dining/entertainment

district. Formerly a restaurant/bar, but, building can service a variety of professional uses. Size: 7,598 SF (Bldg.) 5,880 SF (Lot) Price: $750,000 (RE Sale) Agent: Frank (Code: F72)

BANK

FINANCIN

G!

Restaurant Brokerage DivisionVince Ferraro

PONTARELLI ASSOCIATES

Bringing People and Real Estate Together

FAMOUS PUBNW Suburb. Established 50 years! Corner. Freestanding. Parking. Signage. Kitchen.

Landlord wants experienced operator: Key $$ @ only $59K!! Confidential.

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

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

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

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

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

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

J.W. PLATEK’SHot Rickmond area! Fully fixtured restaurant... ready to re-open.

Freestanding. Parking. Patio! Signage. Fully equipped. Liquor license available. 3 bedroom apartment.

MUST SELL NOW: $350K... OBO!!

GREAT FOOD – FAST!Just Listed! 6am - 4pm!...Breakfast/Lunch. 6 days.

No Sundays! Standalone building. Parking. Patio. Owner promises lease with renewal options.

Confidential. Assets, FF&E @ $69K

SPORTS BAR / CLUBSW Suburbs’ premier entertainment venue. GAMING MACHINES!!

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

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

REAL ESTATE, BIZ, FF&E, REDUCED TO $395K!

PIZZERIAJust listed! Naperville. Fantastic buildout!

Seats 40. Patio 30. Delivery. Carryout. Revolving oven. State of the art equipment & furnishings. Don’t miss this one! BIZ, FF&E @ $95K.

FREESTANDING! YOU CONCEPT!Borders major, newly renovated shopping center in active

NW suburb. Seats 120. Parks 50. Pole signage. Liquor license available. Owner has other business interests

and must sell. Currently open 7am – 3pm. Building ljayout and kitchen adapts to any concept — bring yours!

LOOK! NEW PRICE! BIZ, FF&E @ $165K...OBO!!

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

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

Liquor license. POS system. Digital sign. SW Suburb. Your concept works here.

Confidential. Key $ = $125K. Great lease.

MORE LISTINGS AVAILABLE–CALL!SELLING? ALWAYS CONFIDENTIAL!

[email protected] 847/778-3571

june 41‑48.indd 44 5/14/13 8:28 AM


Food INdustry NewsCLASSIFIED RATESTHE #1 BEST READ AND USED

TRADE PUBLICATION IN THE MIDWEST!

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

call Paula: 847-699-3300 major credit cards accePted!

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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 Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.

CHICAGO - BELMONT CRAGIN AREAFormer Anastazia Restaurant-Bar- Banquet-ClosedPolish American Restaurant5221-23 W. Diversey AvenueLot 50x125 or 6,318 SF/Building: 4,318 SFFor Real Estate: $349,000

CHICAGO - ROGERS PARKLoyola & Northwestern University Area-- Walking distance from Pratt Beach4,000 SF Bar-Restaurant-Owner pays no utilities. Rent only $3,300 per month, 20 years lease; PRICE CHANGE - Business: $169,500 with 50% down

WISCONSIN - LAKE GENEVA AREAEstablished Fast Food Restaurant Turn-key with Drive Thru. New & ShinyReal Estate & Business2,200 SF free standing building with drive-thru. Lot size: 36,530 SF parks 60NORTHWEST SUBURBS - DOWNTOWN MT. PROSPECTPizza Pub, Near Metra Train StationFull service, sit down, bar, dine in, pick-up, delivery & catering. Established for 52 years. For Real Estate & Business: $695,000

WEST SUBURBS - DUPAGE COUNTYPizzeria $$$$ Established 25 years For Business, Fixtures and Equipment - $349,500. Possible owner financing

CHICAGOLAND AREA American Style Pancake House Breakfast/Lunch Concept, Part of a national chain$20,000 per week verifiableHighly Confidential

WEST SUBURBS - BERWYNFormer Tavern-Banquet-Closed 3243 S Harlem Avenue across from Riverside, next to famous Pierce Banquets4,750 SF buildingFor Real Estate: $219,000

NORTHBROOKFast Food EateryEstablished for 20 yearsTurn-key 2,380 SF, seats 60Hot Location!

WEST SUBURBS - DOWNTOWN GENEVAFormer Mill Race Inn Restaurant-Bar-Banquets-Closed4 E. State, Unit 4. 10,000 SF bldg. on 1st floor, 5,000 SF on lower level on 57,934 SF lot or 1.33 acres. Great Development opportunity. Large part of the restaurant-bar has view of

the Fox River. For Real Estate: $899,000

NATIONAL TENANT LOCATIONFor Sale or For LeaseHot Joliet locationFree standing 2,700 SF bldg. with drive-thru on 22,500 SF lot. Hard corner stoplight intersection.

FAST FOOD RESTAURANTTurn-key with drive-thruNWC corner of Higgins Road & Route 25Out lot of large shopping center in East DundeeJust North of Santa’s Village2346 SF bldg. on 15,860 SF lot plus easement of shopping centerFor sale or For lease, owner financing.Other similar locations - Posen, Addison & Bensenville

SOUTHWEST SUBURBS - BLUE ISLAND4,000 SF on the 1st floor, plus 2,000 SF on 2nd floor working area and two bedroom apartments. Fully equipped, 2 kitchens, per-fect for restaurant or grocery store with liquor.Very motivated, seller offers property and equipment at $249,000

WINFIELDFormer Char-House8,060 SF building2 acres of landGREAT LOCATIONOAK BROOK AREASteakhouse, Real $$$$ Maker; Verifiable7,000 SF building, 3 acres land Turn-keyCorner stoplight intersectionAlso great national tenant location& great development opportunity

WEST SUBURBS - BROOKFIELDFormer Villa Maria-Closed 923 W. Ogden AvenueEast of I-294; corner, free standing 5,000 SF bldg., plus full basement on 22,000 SF lot$695,000 with 10% down

REALPOUL REALTY“Commerce With Morality™”

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

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

DESCRIPTION ASKINGBREAKFAST LUNCH only; Great following; Ideal for Family or 1st time buyer $65,000 FAST FOOD - 1,700 Sq. Ft.; Recently Remodeled; Huge Potential $69,000 FAST FOOD - Opportunity - $950/Day - Priced Right! $69,000 BREAKFAST LUNCH only; 6 Days only; Excellent Potential $129,000 FAST FOOD - Huge Profits - Low Rent - Small Asking Price $135,000 RESTAURANT ITALIAN / BAR Short Hours About $100,000 Net per Year $145,000 RESTAURANT MEDITTERANEAN Parking About $1,350 / Day Opportunity $145,000 SPORTS BAR - Well Known - 4,800 Sq. Ft. - About 70% Liquor Sales $145,000 FAST FOOD - Corner - About $1,400/Day - Another Giveaway! $150,000 FAST FOOD - Free Standing - Long Established $150,000 RESTAURANT - Corner - Well Established & Known - Same owners 25 years $145,000 FAST FOOD - Free Standing - Great Business and Profits $225,000 COMMERCIAL - Free Standing Store - Zoned B1-2 $350,000 PRINTING With PROPERTY - Free Standing - Buy Property only $350,000 $395,000 COMMERCIAL - Offices and 3 Apartments - Sit Back and Relax - Just Collect Rents $425,000 FAST FOOD - Over $3,000/Day - Strictly for extremely qualified people only $475,000 RESTAURANT with 6-Apartments! - A Fantastic Deal - Super Opportunity $650,000 COMMERCIAL -5-Store Strip; Includes Fast Food Restaurant Business $695,000 FRUIT MARKET - Long Established and Profitable - Partnership Challenges $1,050,000 RESTAURANT Plus Mixed Use - Includes House, Commercial - a whole block! $1,370,000 FAST FOOD, PIZZA, PROPERTY - Fantastic Deal - Includes Strip Mall! $1,500,000 MEDICAL OFFICES-FOR LEASE - 2,000 sq. ft. - Strip Mall - Corner Call

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

AVAILABLE OPPORTUNITIES

Call our office (773) 743-2100 for:1) Property Management, 2) FREE Market Evaluation of your

business, 3) FREE FARMERSTM insurance quote

june 41‑48.indd 45 5/14/13 8:28 AM

Page 46 Food Industry News® June 2013 Rockin’ at Shmoozefest: Look Who Was at DRINK! DELI-STYLE RESTAURANT & CATERING - WEST SUBURBS

2100 sq ft, fully equipped & operational.

$49K or Offer & Franchise Fee. In Business Since 1995.

Call today for details or appointment.

630-279-9809

Northwest Suburbs High Volume well established restaurant located at a major intersection with excellent visibil-ity and demographics. Highly confidential. Qualified Buyers Only.

Please call for details.

PAPPAS REAL

ESTATE INC.

Call Dean Pappas Cell: 847-809-2605

[email protected]

COMMERCIAL/RESIDENTIALBUILDING

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

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

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

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

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

10,400 sq. ft. warehouse5 parking spaces.

4131-33 N. Rockwell, ChicagoHeavy duty electric.

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

150 ft. to scenic Chicago River$925,000

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

Call Wesley at 773-671-1273

FoR SALE2,500 SQ FT, WELL MAINTAINED

AND VERSATILE BUILDING. CURRENTLY OPERATES AS AN ESTABLISHED RESTAURANT

IN A HIGHLY VISIBLE INDUSTRIAL AREA.

TRAFFIC FROM 294 AND UPS IS STRONG. MODERN FIXTURES,

HUGE KITCHEN, WALK-IN COOLERS, OFFICE AREA AND

DRIVE-THRU WINDOW ARE TURN- KEY READY FOR NEW OPERATOR. MULTIPLE AND VARIED OTHER USES ARE

HIGHLY POSSIBLE, INCLUDING GAS STATION OR

CONVENIENCE STORE. OFFERED AT 265K OR

$13 PER SQ FT.

CALL WILLIAM SCHMAKEL 708-612-2300

Turn-Key Restaurant LaGrange Area

5321 S. LaGrange Road2,440 SF End-Cap w/ patio

Fully equipped Visible/Pylon Signage

Contact Chris for details:[email protected] Real Estate Corp.

(630) 986-9400

WESTCHESTER $149,700• Great opportunity to purchase established Deli business. Has excellent reputation and loyal customer base. All furnishings and equipment stay. Web-site and business name included. Great parking, walk/drive by visibility.

CHICAGO $329,900• Are you looking for a highly visible commercial piece of property? Previously this property was being used as a fine dining/elegant restaurant complete w/ gor-geous solid wood bar, decorative wood fp & seating for 56. Also for lease.

MARKHAM $449,900• Endless possibilities and opportunities awaits you in this turn-key operation. This property would be perfect for owner/manag-er. There is a full kitchen that is now offering “bar food”. This certainly can be expanded as well as the beer garden in back.

Laura Catrambone-Geracewww.laurasells.homesandland.com

708-212-4905

FAMILY RESTAURANT W/ BAR• Located in Western burbs. Est. 40 yrs.

5,000 sq. ft. Offered w/ or without property. Seating for approx. 200. Stoplight corner. Possible seller financing. Call for details.

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

50+, Busy location with visibility and easy access. Pride of ownership. Asking mid 90s.

Thinking of Buying or Selling?Call John Moauro!

Ambassador9999 West 143rd StreetOrland Park, IL 60462

Broker/AppraiserAlways Confidential

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

Web: www.johngmoauro.com

SPORTS BARS• Sports Bars with gaming available from 6,000 to

9,000 sq. ft. Both with patios. High volume sales, favorable lease terms. Both with full kitchens, etc. Seating from 200 to over 350. Very confidential. Call for details!!

JUST LISTED• Italian café in the Western burbs. Free stand-

ing. Approximately 2,500 sq. ft. plus base-ment. High volume sales. Low rent. Business only. Asking upper $300Ks. Call for details.

NEW ON MARKET• Loc. on Main St. in business district. Free standing,

approx. 2,500 sq. ft. Rest/Diner. A local favorite. Apx. seating for 50 plus. Business shows “pride of ownership.” Well-established, easy access w/ park-ing. “Motivation!” Seller retiring and moving out of state. Complete pkg. w/ prop. $399,000 OBO. Call!

FAST FOOD TO GO!• A Former KFC Restaurant, that has been converted!

Complete Package including Real Estate! Drive-Thru Window & Dining Seating! Possible Seller Financing! Asking $109,900

BUSINESSOPPORTUNITIES

JuST REDuCED!LANDMARK & HISTORICAL RESTAURANT• Landmark Fast Food Restaurant and home of the Gemini

Giant is available for sale or lease. Favorable terms. Gaming and liquor license available. Call for details!!!

JUST LISTED• “SOuTH OF THE BORDER” restaurant.

Est. 35 yrs. Franchise. Freestanding. Seats 80 w/ parking. Great sales. Very confiden-tial. Package price $399K.

• “ON THE ROAD AGAIN” Free standing, fa-mous fast food drive-in with 1950’s memo-rabilia & theme. Local favorite. Known for Burgers, fries and shakes. Seats 80. Parks 90. Property & business $679K.

• “GRILL W/ BAR” 4-Star rated upscale res-taurant with casual flare. Approx. 7,000 sq. ft., seats 230 w/ parking. Real cash cow. Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. upper $700K’s

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

Rosati’s Pizza Franchise(Owner financing)

• North Subs• Same owner 19 years• 2012 Sales $481k• Rent $2,750• Asking $210k

Breakfast Lunch Restaurant • NW Subs • Established 9 years• Same owner 5 years • Sales 2012 $273k• Rent $2k• Asking $150k

Wood Burning Pizzeria• NW Suburbs • 2012 annual sales $290k• Rent $2,000• Asking $110k

Pancake Restaurant(Possible owner financing)

• Western Subs • Established 2000• 5,000 sq. ft. • Monthly Sales $58K• Rent $7,150• Asking $129k

Independent Pizzeria(Possible owner financing)

• Western Suburbs • Seating for approx. 30• 2012 Net Sales $240k • Rent $3,100• Asking $99k

Family Restaurant (Owner financing available)

• Far North Subs• Serving Breakfast/lunch/dinner • Ave monthly sales $55k• Rent $5,500• Asking $225k

Fast Food (Owner financing available)

• South West Subs • 2012 Sales 235k • Open 6 days (closed Sunday)• Rent $1,633• Asking 89k

National Chicken Franchise (Owner financing available)

• Chicago uptown • Rent $2,697• Ave Sales $350/day• Price reduced $74k

Cold Stone Creamery - Mall Location • NW Suburbs • Rent $3k • Same owner 9 + years• Sales 300k• Asking $179k

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Rockin’ at Shmoozefest: Look Who Was at DRINK!

june 41‑48.indd 47 5/14/13 8:29 AM

june 41‑48.indd 48 5/14/13 8:29 AM

Documents

June 2013 web