Food Industry News May 2014 web

Sophisticated BeautyThe Langham Chicago gracefully blends

urban sophistication with refined luxury. The hotel occupies the first 13 floors of a 52-story skyscraper at 330 N. Wabash. The building was declared a Chicago Landmark in 2008 and entered into the National Registry of Historic Places. The Langham Chicago offers luxurious com-fort and continues the traditions, values and legendary service established by The Langham, London in 1865. On the second floor of the hotel is Travelle restaurant bar and lounge which has been receiving rave reviews.Travelle features Chef Tim Graham’s contemporary take on Mediterranean cuisine. Travelle’s modern David Rockwell design, includes a glass enclosed show kitchen, chefs’ table and deconstructed bar.

DON’T MISS

ShmoozefestTHURSDAY MAY 8TH, 5pm to 8:30pm; DRINK Nightclub, Schaumburg

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INDUSTRY FOUNDED 1982

Your Local Chicagoland Industry Buying Source MAY 2014

FOOD INDUSTRY NEWS M

AY 2014

FREE SEMINAR: The Top 10 Things You Need To Know To Tap Into the Gluten Free MarketGluten free guru Denise SanFilippo will answer questions about the Gluten Free trend

■ Networking ■ Free Food ■ Cash Bar ■ Prizes See page 47 for more information!

The “Dunn Burger,” in-spired by Chicago White Sox fi rst baseman #32 Adam Dunn, features a 16 ounce USDA Prime burg-er, 3 Year Hooks Wiscon-sin sharp cheddar, Raisin River slab bacon and a side of fries for $24.95. Dining guests may add a fried egg for $2.95, or three ounces of seared foie gras for $19.95. It’s available throughout the season at III Forks Prime Steakhouse in Lakeshore East.

The “Dunn Burger,” in-

NRA SHOW BOOTH NUMBERS .................... 20 PUBLISHER’S INSIGHT ............................. 4DINING WITH MS. X .................................8CHEF PROFILE: NADIA TILKIAN .................. 12CHEF PROFILE: TONY SCRUGGS ................. 27TRAVEL: PETLUMA, CA ........................... 25CARY MILLER ...................................... 35AROUND CHICAGO:FARMHOUSE, EVANSTON ... 40DIRECTORY/CLASSIFIEDS ..................... 41-46

Upcoming Events:NRA Show May 17-20, McCormick PlaceEuro USA Specialty Foods Show May 13, 4430 S. TrippIRA: Meet The Experts Tuesday, May 13, 111 W. KinzieIRA: People + Passion= Profi t Wedn. June 4, 33 W. MonroeHeil & Heil: Risk Management Wedn May 7; 7806 W North Ave; Elmwood Pk, IL

may 1-8.indd 1 4/10/14 10:12 AM

The exceptional flavor of our well known classic pork brat has been combined with the distinct flavor of GUINNESS® Beer. Pure perfection in a new flavor profile. This pork brat comes fully cooked which makes it a time saver for your kitchen. Just heat, plate and serve. Fantastic on a pretzel roll with Dijon mustard or served with sauerkraut as an entree. These new brats are so delicious your customers might prefer them naked!

To add our new GUINNESS Beer Brats to your menu or find a local foodservice distributor contact us at (800) 323�7363 or visit www.rosepacking.com.

The GUINNESS word and associated logos are trade marks of Guinness & Co. and are used under license.

Rose Packing Company | 65 South Barrington Road | Barrington, IL 60010 | ph (847) 381�5700 | Toll Free (800) 323�7363

www.rosepacking.com

Visit our booth #5831 at the 2014 Chicago National Restaurant Association Show and enter to win a Weber Summit S-420 4-Burner Stainless Steel Grill and a Case of Guinness® Brats!

Winner will be drawn at random just prior to show close on Tuesday May 20, 2014. Winner need not be present to win and will be notified per contest rules. Prize will be shipped per contest rules. See official rules at the booth.

may 1-8.indd 2 4/10/14 10:12 AM

Food Industry News® May 2014

Food Industry News Issue 5, May 2015 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL

60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing o� ces.

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

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

products described herein.Copyright © 2014

Foodservice Publishing Co., Inc.

Food Industry News

Valerie MillerPresident and Publisher

Mark Braun Associate Publisher

Terry Minnich Editor

Cary Miller Advertising/Vice President

Paula Mueller Classifi eds/Offi ce Management

Nick Panos Corporate Counsel

–––––James Contis 1927-2013

Demand Rises for Locally Grown Produce

Chefs ranked locally grown produce second on the National Restaurant Association’s “What’s Hot in 2014 Culinary Fore-cast,” a reflection of con-sumers’ growing interest in where their food comes from. Restaurants such as Sugarsnap in South Burlington, Vt., and Bos-ton-based b.good craft seasonal menus made from produce grown in-house, and restaurants and retailers increasingly promote local farms and farmers by name and re-gion. “From the consum-er perspective, the word

local basically equates to freshness,” said Hudson

Riehle, senior vice presi-dent of research at the

restaurant association. – Adapted from QSR magazine

Monday, May 5: Cinco de Mayo (Mexican celebration of defeating the French, 1868)Monday, May 5: Eta Aquarids meteor shower

Point-of-Sale Malware Alert

Keep an eye out for new malware that plagues some point-of-sale sys-tems. Visa recently issued a security alert about Chewbacca, a payment card-stealing malware that targets merchant POS systems that run on Microsoft Windows. Chewbacca is a relative-ly new variation of the malware Trojan.Win32.Fsysna.fej. The malware has been linked to several dozen merchant compro-mises since last October. – Adapted from restaurant.org

ShmoozefestTh ursday, May 8th • DRINK Nightclub

Our FREE Networking Event Returns!See page 47 for information

The exceptional flavor of our well known classic pork brat has been combined with the distinct flavor of GUINNESS® Beer. Pure perfection in a new flavor profile. This pork brat comes fully cooked which makes it a time saver for your kitchen. Just heat, plate and serve. Fantastic on a pretzel roll with Dijon mustard or served with sauerkraut as an entree. These new brats are so delicious your customers might prefer them naked!

To add our new GUINNESS Beer Brats to your menu or find a local foodservice distributor contact us at (800) 323�7363 or visit www.rosepacking.com.

The GUINNESS word and associated logos are trade marks of Guinness & Co. and are used under license.

Rose Packing Company | 65 South Barrington Road | Barrington, IL 60010 | ph (847) 381�5700 | Toll Free (800) 323�7363

www.rosepacking.com

Visit our booth #5831 at the 2014 Chicago National Restaurant Association Show and enter to win a Weber Summit S-420 4-Burner Stainless Steel Grill and a Case of Guinness® Brats!

Winner will be drawn at random just prior to show close on Tuesday May 20, 2014. Winner need not be present to win and will be notified per contest rules. Prize will be shipped per contest rules. See official rules at the booth.

BOOTH7766

NATIONAL RESTAURANT SHOW 5/17–20, McCORMICK PLACE

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Publisher’s InsightValerie Miller

I would like to extend the warmest WELCOME to everyone who will be in town for the NRA Show this month. McCormick Place is the premier convention facility ideally located to the city with four state of the art buildings, the West, South and North and Lakeside Center. � ese buildings combined total 2.6 million square feet of exhibit space, 1.2 million square feet all on one level, making it the nation’s largest convention center.

Chicago is a world class city with so much to o� er. We are known for our deep dish pizza, Chicago style hot dogs and Italian beef, which, when in town, are mandatory.

Chicago’s dining scene o� ers some of the best steakhouses, the best burgers, ethnic cuisine from so many regions all over the world, great BBQ and the list goes on and on.

� ere’s always a late night spot where you can stop in and have breakfast because they are open late. Weather permitting,you can enjoy some of the best people-watching while dining outdoors. Nightlife includes bars, nightclubs, music venues and sports bars.

Attractions include the Art Institute, Millennium Park, Museum of Science and Industry, Shedd Aquarium and the Adler Planetarium. Navy Pier, Chicago’s lakefront premier entertainment center, o� ers something for everyone; shopping, dining and sightseeing tours and much more. Take in a Broadway show, musical or see a performance at the Civic Opera House.

Take a tour on the Chicago River. For nearly 80 years, Wendella Sightseeing Company has provided millions of visitors and commuters with an opportunity to experience Chicago in a unique way. Tours o� ered include the Combined Lake and River Tour – departing from the Wendella Dock at the Wrigley Building. � is 90-minute tour features a live narration highlighting Chicago’s rich history and architectural heritage. Your guide will lead you through the main branch of the Chicago River and through the Chicago Lock-Out to Lake Michigan.

Chicago River Architecture Tour – departing from the Wendella Dock at Trump Tower, your guide leads you on an architectural tour through all three branches of the Chicago River.Enjoy your time in Chicago!Valerie Miller, President/Publisher

This more casual version of Riva Crab House, 700 E. Grand Av-enue, Chicago’s premiere seafood restaurant, will please visitors and locals alike on lively Navy Pier. Riva Café accommodates guests with a superb seafood menu, gourmet sandwiches, soups, and salads. The café’s outdoor seating area provides a beautiful view overlooking Lake Michigan as well as access to all of Navy Pier’s fun and excite-ment. Their patio capacity is 150 - 175.

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W i s c o n s i n -based John-sonville sau-sage, the No. 1 national brand of brats, Ital-ian sausage, smoke-cooked links and fresh breakfast sau-sage links - opens up a new innovation cen-ter in Chicago, featuring a cu-linary kitchen, sensory and product devel-opment and more. Chicago icon, Gib-son’s Bar and Steak-house is celebrating their 25th Anniver-sary. A Piggly Wig-gly grocery store is planned for 1160 W. Lake Cook Rd. in Buf-falo Grove, Illinois. Woodfield Mall, one of the largest shop-ping destinations in the United States, is proud to welcome the first-ever Ricky B’s Prime Burger House to its impres-sive retail and dining mix. AM Manufac-turing Co., a dough processing machine builder for the food industry, announced plans to relocate its headquarters from Dolton, Ill., to Mun-ster, Ind., creating up to 40 new jobs by 2016. Chicago’s Memorial Day Pa-rade is on Saturday May 24, 2014. The Chicago parade is considered one of the largest Memorial Day parades in the

nation. Madison Craft Beer Week Fes-tival is May 2-11. The fourth annual beer week hosts more than 175 events celebrat-ing craft beer in and around Madison, Wis-consin. Don’t forget mom this Mother’s Day, which is Sun-day May 11th. Sug-gestion: Make reser-vations for Mother’s Day Brunch to cele-brate her special day. Eddie V’s Prime Sea-food recently opened their first midwest location at 521 N. Rush St. in Chicago. Lollapalooza music festival is coming to Grant Park in Chicago on August 1-3, 2014. EmberGlo Gas Char-Broilers have no messy grease trays and a patented sys-tem for flame flare up. Their counter top Steamers are the healthy choice for warming tortillas and buns and for cooking veggies and hot dogs. See their ad on page 39.

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About 20% of con-sumers drink iced cof-fee, according to Min-tel and the National Coffee Association. To make these products, like flavored coffee, dairy-based iced cof-fees and frappes, man-ufacturers are turning to cold-brew extracts. “For straight iced cof-fee beverage develop-ment, the use of cold brew extracts is a means of producing a more ‘drinkable’ prod-uct that expands the traditional consumer base,” said Scott Ger-inger, vice president of extracts and ingre-dients for S&D Coffee & Tea. – Adapted from BevIndustry.com

Thursday, May 1: International Day of Workers’ StruggleSunday, May 4: Freedom Riders begin integrating buses, 1961

Local News

Grand Lux Café is unveiling a new spring menu in May. (11 locations across the country) – Chicago location 600 N. Michigan Ave. Pictured here is the Fried Chicken and Waffles topped with crispy fried chicken and pecan honey –butter sauce which is featured on their weekend brunch menu.

may 1-8.indd 6 4/10/14 10:12 AM

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Dining With

Ms. XMay 2014

BILLY’S HOT DOGS & BEEF 52 W. Il-linois PALATINE, IL 847-705-9980. A neighborhood staple since 1982. Located in a strip mall with a menu offering everything from salads, deli sandwiches, panini’s, pasta, chicken, gyros, and turkey. My two fa-vorite things to eat here are the burger or the Italian beef sandwich. Their prices are so reasonable!

BUTERA MARKET 4761 N. Nagle HARWOOD HTS., IL 708-867-4497. They have been around for a long time and are always busy. Full service grocery store with all your everyday staples. They do an ex-ceptional job in their deli, meat and bakery counters. The bakery is always stocked with so many yummy things to buy. Their staff is very helpful.

CALDERONE 842 N. Old World St. MILWAUKEE, WI 414-273-3236. Authentic Italian cuisine. Features include the spaghetti and “mom’s’ homemade meatballs in a pommodoro sauce, which was so good. For something with a kick, try the penne pasta with spicy Italian sau-sage in a marinara cream sauce. Great staff and atmosphere.

CONNIE’S PIZZA 1030 N. State CHICAGO, IL 312-CONNIES. Dine in or carry out. This is really a large space and they have a bar. The deep dish cheese and sausage along with the thin crust cheese, sausage, pepperoni and mushrooms were our pizza choices. Good sized por-tions of toppings, delicious crust and just the right amount of sauce.

GEORGE WEBB 812 N. Old World St. MILWAUKEE, WI 414-278-0225. They have more than one location in Wisconsin. Open 24/7, they serve simple, good food and a great cup of coffee. Breakfast is served anytime and that’s what I had, 2 eggs, some bacon, hash browns and toast. Looking for something late night? Check them out.

Q- BBQ 714 W. Diversey CHICAGO, IL 773-281-7800. I am so glad they opened a location in the city. It’s all about the fl avor and meat, smoked turkey, wings, burnt ends, sliced brisket and best of all the slab of Memphis baby back ribs. Plus, they have the most amazing sauce to slather over the meat. My two favorite sauces are the Texas spicy and the Memphis sweet. You can buy a bottle to go. I got two!

TALAY CHICAGO 1222 W. Madison CHICAGO, IL 312-733-0812. Thai cuisine and sushi restaurant. Start off with an order of the veggie eggrolls, crispy tofu and for your entrée I recommend the Curry Fried Rice. This dish has shrimp, beef and chicken in it and it is very fi lling. Lots of chicken dishes, sushi and Thai noodles are on the menu too.

THE CLUBHOUSE 298 Oakbrook Center OAK BROOK, IL 630-472-0600. Nice meeting place for drinks. The food and service here is incredible. My favorite thing to eat here is their classic burger; it’s huge and served with fries. Entrees include salads, pasta, steaks and seafood. For dessert they entice you with a tray of fabulous cre-ations; key lime or apple tart, crème brulle, an ice cream sundae and the chocolate cake.

WORLD’S FINEST CHOCOLATE 9237 159th St. ORLAND HILLS, IL 708-226-9280. I’m sure everyone has purchased some of this chocolate at one time or another. I just discovered they have their own retail store where you can pick up your favorite bar. Mine is the chocolate with almonds; they even have a variety pack with all the fl avors.

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Seafood Businesses Rally for National Public Health Campaign

A major, grassroots initiative proposed to help solve America’s public health crisis is moving closer to becoming a reality, the Seafood Nutrition Partner-ship (SNP) announced today.

SNP is nearing its goal of $7.5 million in contri-butions from the seafood industry – half of what is ultimately needed to underwrite a precedent-setting, three-year national public health campaign that would begin in 2015. A long list of contributors from across the nation’s leading seafood businesses have pledged a significant total of $6 million to date during the quiet phase of the fundraising campaign.

The nonprofit Seafood Nutrition Partnership (SNP) arrived at the Seafood Expo North America Confer-ence in Boston to launch the public phase of its fun-draising campaign and invite all seafood businesses to contribute to the remaining $1.5 million goal from the seafood sector. An accompanying video on SeafoodNutrition.org highlights several key seafood industry leaders rallying support for SNP now.

In-parallel with reaching the goal of $7.5 million from the seafood industry, SNP is raising an addi-tional $7.5 million from a cross-section of health-care related businesses and philanthropic organiza-tions.

“With America’s health on the line, now is the time for all key players in the seafood industry to step forward and demonstrate the positive differ-ence that eating seafood can make on the well-being of the U.S. population,” stated Linda Cornish, execu-tive director of the Seafood Nutrition Partnership. “Our plan for confronting the nation’s health crisis is not that complicated, but it takes time, partners and resources, if we are to truly affect change in the American diet at a societal level. Through this ef-fort, we can inspire a healthier nation, but the time to act is now.”

Seafood Nutrition Partnership (SNP) is an independent nonprofit organization whose mission is to inspire a healthier America through partnerships that raise awareness about the

essential nutritional benefits of eating seafood. SNP is a member of the Clinton Global Initiative and the Non-communicable Disease Roundtable. More information see: SeafoodNutrition.org.

Quizno’s Files Chapter 11

Denver-based toasted sandwich chain Quiznos filed for Chapter 11 bank-ruptcy reorganization in a so-called “pre-pack-aged” filing designed to cut about $400 million in debt from the books. Increased competition from Panera, Subway and other chains put pres-sure on the chain’s sales, and high unemployment in recent years took a toll as many of the chain’s shops are located in of-fice plazas and high-end shopping malls, the com-pany said in its filing.

– Adapted from The Wall Street Journal

Gluten-Free GrowthThe gluten-free market continues to grow as

food companies and restaurants expand their offerings to cater to consumers’ appetite for gluten-free foods. Gluten-free dishes appeared on 9.4% of menus in 2013, compared with 1.8% in 2009, according to Datassential’s MenuTrends Database. But even as the segment grows and “gluten-free” continues to be a buzzword among consumers and foodservice professionals, glu-ten-free dishes still account for less than 1% of menu items across all categories.

– From The future of gluten-free: Restaurants still weighing whether to jump on the bandwagon by Tricia Smith on smartblogs.com

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WARNING For Windows XP Users:Microsoft Stopped Your Support April 8th, 2014

Microsoft Windows XP, the most widely installed operating system of the past 12 years, reached the end-of-life on April 8th, 2014. The retirement of XP means that Microsoft stopped providing

support services to customers, such as security patch pedupdates. Without updates, POS Systems running XP are no longer PCI

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If your POS system is currently running on Windows XP, the time to act is now.

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system from Windows XP, and remain PCI Compliant This is a large issue for the industry as a whole, so don’t hesitate.

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www.olympiafoods.com

See us at NRA Show booth #7645

Family Owned and Operated For Over 40 years

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

Serving some of the largest accounts in greater Chicagoland

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

New Product Available! hand Stacked beef & lamb

www.olympiafoods.comFamily Owned and Operated

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

Serving some of the largest accounts in greater Chicagoland

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

New Product Available! hand Stacked beef & lamb

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Chef ProfileNAME: Nadia Tilkian

RESTAURANT: Waterleaf, 425 Fawell Blvd., Glen Ellyn, IL 60137

BIRTHPLACE: Chicagoland Suburbs

CURRENT POSITION: Executive Chef

FIRST FOODSERVICE JOB: Pizza place

FAVORITE FOOD: Anything my Mom cooks. She’s a great cook and it just comforts and relaxes me to eat her food.

AWARDS/HONORS: Apprentice to the Swiss National Culinary Team. We received all gold medals for the international food competition

MEMORABLE CUSTOMERS: The ones that forge a relationship with you through their love of food and hospitality. They become so much more than just customers; they become friends.

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MOST HUMOROUS KITCHEN MISHAP: I once had a cook leave the water running in the kitchen, flooding the basement. It was the first and hope-fully last time it will happen. The look of horror on his face as it rained in the basement was priceless.

FAVORITE FOOD TO PREPARE: I love fish dishes. They are so versatile and delicate.

PART OF JOB THAT GIVES MOST PLEASURE: The satisfaction of the customer along with the creative aspects of cooking

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I would’ve been a professional figure skater had I had the opportunity. I love skating, it’s my favorite past time.

BEST ADVICE RECEIVED: Food shouldn’t be swimming in sauce.

FAVORITE VACATION SPOT: Beirut, Lebanon

Dreams are the touchstones of our characters.

— Henry David Thoreau

Work for something because it is good, not just because it stands a chance to succeed. — Vaclav Havel

Healthy Springtime Greens on Menus

Spinach, kale and arugula will take center stage on spring menus, showing up as entrees instead of sides and sal-ads, according to menu research firm Technom-ic. Chefs are satisfying consumer demand for healthy, vegetarian dish-es with offerings such as Mitch Prensky’s Swiss chard pie or chef Nicole Pederson’s black kale with smoked tofu, sweet potato, turmeric and co-conut milk. – nrn.com

Drugs’ patent expiration might mean more profit for supermarkets.

Patent expiration for some prescription drugs is expected to be a boon to supermarkets with phar-macies. Moody’s Investors Service projected higher profit for Kroger, Safeway and SUPERVALU. Those stores already get as much as 10% of their retail sales from the pharmacy. The impact might be minimized, though, if pharmacy-benefit managers succeed in re-ducing reimbursement.

may 9-16.indd 12 4/10/14 10:43 AM


Getting Through an OSHA AuditIf you own or operate a business, chances are very good

you’ve heard those dreaded words. Next to “Hello. I’m from the Internal Revenue Service,” there are few greetings more inclined to make your knees weak. But it doesn’t have to be that bad.

Even with the seven million workplaces they cover each year, OSHA will most likely find its way to your location. When they do, here are some tips to help you survive your OSHA audit.Plan for an inspection by making sure you have three key items in place prior to the arrival of the OSHA compliance officer (CO):

l A determination if you will ask for a warrantl A form to document what occurs during the inspectionl All pertinent documentation such as written programs,

training records, inspection records, etc.We recommend you do not require the CO to obtain a

warrant before entry unless you need to gain time, such as when a manager or counsel needs to be present. It is your legal right to ask for a warrant but this might trigger a stricter audit (and raise possible red flags). It’s wiser if you simply work with the inspector. Answer questions honestly and fully, but don’t offer additional information unless it will help you avoid citations. Cooperate as long as the in-spector remains ethical and reasonable.

Be prepared. These inspections are without notice, so you will want to have all information readily available in anticipation of an impending audit. Here are some items to have prepared:

l Assignment of responsibilities, to include a “greeting team” to meet the CO

l Documented training logsl Recordkeepingl Equipment inspection recordsl Safety and health policiesl Review of insurance and third-party auditsl Hazard assessment and abatementl Review of previous audits and citations.It is also wise to have a form available to record the in-

spector’s actions and comments during the inspection. This information will help you understand what transpired and will assist your attorney should you contest the citation or penalty.

Items you should record on this form include:l The inspector’s name and office telephone numberl The documents that the inspector reviewed and copiedl The attendees at the opening and closing conferences

Continued on page 16

Restaurant Traffic Jumps Across the GlobeU.S. restaurants booked a 1% decline in fourth-

quarter traffic and a 1.8% rise in spending that was driven largely by higher prices, according to NPD Group. Across the globe, chain restaurants fared better than independents, and eateries in Russia, the U.K. and Australia saw the biggest jumps with traffic increases of 7%, 2% and 1% respectively, the report said. – Adapted from fastcasual.com

Neither the spendthrift nor the miser makes a good partner.

may 9-16.indd 13 4/10/14 10:43 AM


Kroger Creates Thousands of JobsKroger expanded its workforce in fiscal 2013

by more than 7,000 positions, to about 350,000 nationwide -- a 2% increase, the company said Thursday. The retailer’s acquisition of Harris Teeter, which was finalized last month, added 25,000 more employees. The company has cre-ated 40,000 new positions over the past six years, excluding acquisitions. – Adapted from Progressive Grocer

Quotes for Life #2Compiled by Bob Schwartz

■ An average person with aver-age talent, ambition and education can “out do” the most brilliant people, if that person has clear, fo-cused goals. It is the starting point of all success.

■ Goals in writing are dreams with deadlines. Committing goals to paper increases the likelihood of achievement by one thousand percent. Rewrite your major goals every day. Set peace of mind as your highest goal and organize ev-erything else around.

■ Happiness is achieved when you believe in what you are doing, know what you are doing, and love what you are doing. � e quality of your life is determined by how you feel about what you are doing.

■ Get around then right peo-ple. Associate with positive, goal-oriented people who encourage and inspire you. Avoid negative people at all costs. � ey are the greatest destroyer of self-con� -dence.

■ Integrity is the most valu-able and respected quality of lead-ership. Always keep your word. Leadership is the ability to get ex-traordinary achievement from or-dinary people. Leaders think and talk about the solutions. Followers think and talk about the problems.

■ � e most powerful and pre-dictable people builders are praise and encouragement. Manage by objectives. Tell people exactly what you want them to do and get out of their way.

■ Incorrect assumptions lie at the root of every failure. .

■ Your self-con� dence is di-rectly connected to how much you feel you are making a di� erence.

■ It is not what happens to you but how you respond to what hap-pens to you that determines how you feel. You are fully responsible for everything you are, everything you have and everything you be-come. Accept full responsibility for understanding and for being un-derstood. Refuse to make excuses or blame others.– Bob Schwartz, executive VP of Vienna Beef and

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GREEK ISLANDS Restaurants Celebrate 43 Years

Greek Islands Restaurants, with locations in Chicago and Lombard, IL are offering a menu with life-enriching selections to restore and energize their guests. Owner Gus Couchell has adjusted the menu to provide substantial health benefits for his guests, stating, “We now prepare most chicken skinless, our butter is replaced with olive oil. Our selections of vegan soups

now expand to lentil, navy bean and chick pea, our best seller. Octopus is now available in Octopus Stifado and Croquettes”.The authentic cuisine is also more flavorful and healthy with

dishes rich in garlic, basil, oregano, onions and mint that offer more-disease fighting antioxidants. The spices used by the Greek Islands include:Cayenne – to help with arthritis pain and heart diseaseCinnamon – to lower total cholesterol in diabeticsBasil – to help with fever and stressGarlic – destroys cancer cellsOregano – highest anti-oxidant benefits of any herb – Imported

from GreeceMint – helps with motion sickness, soothes the stomach with

digestionTheir wine list includes 20 or more selections of fine Greek

wines. Greek wine has become well-respected in the wine community worldwide.Pictured here are some of their specialties which include braised lamb

and a house favorite dish the pastichio which is a baked pasta dish.

Savor the superb dining at the Greek Islands restaurants and also experience the benefit of healthy, hearty foods prepared in a lively, warm setting. Greek Islands imports its own extra virgin olive oil, wine, cheeses, seafood, olives and spices directly from Greece. For the full menu log on to greekislands.net.

Restaurant Concepts Open in McCormick Place and O’Hare

Sarfatty Associates is pleased to announce the recent openings of two unique Chicago restaurant concepts de-signed by their Wilmette office: The 23rd Street Café lo-cated in the North Exhibition Hall at McCormick Place; and The Goddess & Grocer, prominently located pre-security at O’Hare International Airport Terminal 5.

The 23rd Street Café at McCormick Place, owned and op-erated by SMG Savor, is a vibrant 3,900 square foot food court that offers to go and made to order menu items pre-pared in the onsite kitchen. The upscale décor with styl-ish graphics, lighting and a spacious 68 seat dining area offers McCormick Place visi-tors a new option to dine and relax while attending trade shows. A key element of this newly designed restaurant was the construction of a new bridge that seamlessly joins the Grand Concourse with the food court, providing ease of ac-cess for visitors.

The Goddess & Grocer at Terminal 5, O’Hare’s Interna-tional gateway, is a locally-owned artisanal deli and mar-ket developed in conjunction with Chicago’s Metropolis Coffee Company. The compact design of this atrium space maximizes 1,600 square feet to elegantly merchandise pre-

made and made to order food options, custom prepared cof-fee beverages, snacks, plus wine and beer, while still accommo-dating seating for 32 patrons. The open concept combines re-cycled wood, a floating canopy,

and a living plant wall to serve the international traveler in a light and energetic space.

consumers,” the Grocery Manufacturers Associa-tion said in a statement. – Washington Post

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Getting Through an OSHA Audit Continued from page 11

● The areas that were inspected

● The employees and union representatives who participated

● The dates and times when the inspector was on site

Almost all OSHA in-spections begin with a review of written docu-ments. These documents include your injury and illness records, safety manual, OSHA-required programs, OSHA-im-plied programs, safety procedures and training records.

There are many re-cords and written pro-grams that OSHA does not specifically require to be in writing, but you should have them any-way. These documents are referred to as OSHA-implied records. For ex-ample, although OSHA requires every employer to conduct frequent lad-der inspections, there is no specific requirement to keep a written record of ladder inspections. The written record in this case could be a log of all ladders with ini-tials and dates of inspec-tion or a tag attached to the ladder with spaces for the inspector to ini-tial and date.

– Adapted from Jim Rhoad, Kent Insurance;

foodprocessing.com

Professional Consultants Name Change

Paul Cigna and Gloria Cacciatore Turan are pleased to announce effective March 1, 2014 that Profession-al Consultants Inc has changed their name to Jos. Cacciatore and Co Insurance Agency. Jos. Caccia-tore & Co. Insurance Agency, which purchased PCI, brings new markets to the mix, including Hartford, Travelers, Zurich, AmTrust, Illinois Casualty & Mag-na Carta.

Paul A. Cigna, formerly President of Professional Consultants Inc. will be managing the Hinsdale of-fice located at 45 Washington Street, Hinsdale, Illi-nois. Cigna, Alexander Krause and the current staff will continue to service the food industry’s business insurance needs. They believe that “the synergy of two dynamic agencies will offer the broadest array of insurance products that are competitively priced,” all being offered by reputable insurance companies and a staff that is very knowledgeable, especially in the needs if food industry business owners.

The firm will operate two offices: downtown Chi-cago (527 S. Wells Street, Chicago) and their subur-ban location (45 S. Washington, Hinsdale).

In addition to the full line of business insurance coverages the firm will also offer a complete selec-tion of personal insurance products as well. Their ad appears on page 26.

Food-Cost Ratio NumbersFood and nonalcoholic beverage costs represented a me-

dian of 33 percent of total food and nonalcoholic beverage sales in January, according to the National Restaurant Asso-ciation’s Tracking Survey. Fine-dining operators reported the highest food-cost ratio. Restaurant operators: Participate in their monthly survey to see how your restaurant stacks up on a variety of key indicators. – Adapted from restaurant.org

High achievement always takes places in the framework of high expectation. — Charles Kettering

Manners■ Magic words to any

business: “Please” and “Thank you.”

■ Do not say, “Is that all?” but instead offer a last chance at a small purchase with: “Did you find everything you were looking for today?” –JC

may 9-16.indd 16 4/10/14 10:44 AM

may 17-24.indd 17 4/11/14 9:01 AM


Cars and Trucks that Last LongestABC News reported that the new survey from the auto data

site “iSeeCars.com” lists the cars and trucks that last longest, based on sales and registrations.

The two longest lasting are pickups -- the Ford F150 and Chevy Silverado -- followed by the Chevy Suburban, but the report says that may be because they are used by workers who fix them up well past their normal life, often on the company dime.

So taking those workhorse trucks out, Consumer Reports Magazine found 9 cars and minivans in the report that tend to last to 200,000 miles without major engine or transmission failure.

They are the:Honda AccordSubaru LegacyToyota AvalonHonda OdysseyNissan Maxima

Toyota CamryFord TaurusHonda CivicAcura TLSubaru Outback

Consumer Reports notes that they are primarily Japanese brands, and that no German cars are included, possibly due to high repair costs.

New to the food industry is the Caffeinated Club brand of Beverages. This delicious and insightful product is the brainchild of inventor Rocky Mosele. This is the world’s first club soda with caffeine. I was skeptical at first, but after my first sip, I was sold. The flavors are all natural and refreshing. I tried the product with and without alcohol. And, the benefit of having caffeine in my cocktail without other harsh chemicals was a real plus. When I visited the company’s office and bottling plant in Glenview Illinois I was surprised to see that new flavors are already in development. The new flavors I sampled which are not yet on the market included Pear Flavor, Tropical Flavor and other flavors which I can’t disclose. Watch for this product to escalate in popularity. Judging from the interest level from consumers and the trade, Rocky has a real winner on his hands. Be sure to contact them for samples. Their ad appears on page 13 of this issue.

Formella’s New Shelf Stable Foodservice Pouches

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Artisan Brings Grass-Fed Beef to the Midwest

Brand new to Chi-cago—Artisan Specialty Foods introduces free range/pasture raised qual-ity Angus beef—100% grass-fed from New Zea-land. With beef prices escalating, it’s getting in-creasingly difficult to find meat with consistency throughout in size, price, cuts and overall value. Ar-tisan is consistently priced less than other grass-fed brands. Grass-fed beef is substantially more envi-ronmentally sustainable than non-grass fed beef. It has a bold taste that chefs will enjoy showcasing and working harmoniously with other ingredients to bring out its natural flavor.

Artisan is the exclusive Chicagoland and midwest distributor of this pasture-raised beef. It is Halal slaughtered with no hor-mone growth promotants, and is grass-fed start to finish (no corn finish).

See their ad on page 4 of this issue.

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Four Seasons Hotel Chicago Hires Expert Chef

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1 in 5 took leave or quit their jobs in the last five years due to adult caregiving de-mands, according to a 2013 AARP survey of workers ages 45 to 74.

75%: Percentage of people with severe psychiatric illness —including schizophrenia, bipolar disorder and depres-sion — who are regular smok-ers, compared with 33 percent of participants, according to a study in the January issue of JAMA Psychiatry. Compared with the general population, people with mental illness are also more likely to binge drink (30 percent versus 8 percent) and use marijuana (50 per-cent versus 18 percent).

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13.1%: How many middle aged or older adults have ex-perienced depression, accord-ing to continuous evaluations of 1,071 people over 24 years, according to a study in the January issue of JAMA Psy-chiatry. Only 4.5 percent of those participants, however, reported they had ever been depressed when asked to think back, indicating that lifetime prevalence rates of depression and other mental health disor-ders based on retrospective re-ports may be underestimates.

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New home building will accelerate again, helping to offset the construction drought of 2008-2012. Look for housing starts to climb by about 15% this year and to 1 million for the first time since 2007. A conservative estimate for sales growth this year would be around 5%, even with a precari-ous first quarter. - The Kiplinger

Letter An estimated 30-50 million Americans be-lieve they are lactose in-tolerant and often avoid dairy such as milk, cheese and yogurt. New information-reporting rules for many busi-nesses and their insur-ers are on their way under the Affordable Care Act. The IRS re-cently issued final regula-tions that explain sec-tions 6056 and 6055 of the Internal Revenue Code. The new provi-sions require many employers to turn over significant data to the IRS and to employees in early 2016. Data-track-ing must begin Jan. 1, 2015. TV personality Kathie Lee Gifford has come out with her own wine. The actress an-nounced the debut of her new line of wines called GIFFT that will be produced in Monterey County, Calif. Subway now has 41,552 res-taurants in 104 coun-tries. Tasty Caterings

best company picnic themes include Around the World, Caribbe-an, Fiesta, sports, ca-sino and music. The amount of Chick Fil-A nuggets sold—203 bil-lion—would cover more than half of the earth’s circumference. Ameri-cans eat over $6 billion worth of potato chips a year. One of the oldest American candy main-stays is the Tootsie Roll. Continuing the waffle fast food trend, White Castle keeps the crave alive with waffle sandwiches available all day and all night. Taco

Bell recently jumped on board this trend as well in an effort to take a piece from the morning breakfast leader, Mc-Donald’s. Goya Foods, the largest Hispanic-owned food company in the United States, opens four new state of the art manufacturing, produc-tion and distribution facilities in Texas, Geor-gia, California and New Jersey as part of a $250 million investment for a global expansion to support consumer de-mands of Goya’s healthy product lines.

Nuggets

The winning 2014 ACF Central Regional Baron H. Galand Culinary Knowledge Bowl team (l. to r.): Dina Altieri, CEC, CCE, team coach and chef in-structor; Michael Lanzerott; Alexander Gabrielson; Jeremy Noga, team captain; Molly Anderson; and Frank Hutman.

Buffalo Wild Wings Institutes Massive Growth Plan

Buffalo Wild Wings will add new fast-casual con-cepts, grow international-ly and beef up its invest-ments in new technology including table-side tab-lets in its quest to grow from about 1,000 casual dining units to 3,000 lo-cations under multiple banners, executives said at the chain’s Investor Day in New York, accord-ing to Nation’s Restau-rant News. – nrn.com

Chicago’s ‘30 Under 30’ Culinary Superstars Named by Zagat

According to the Chi-cago Tribune, Zagat an-nounced its annual ‘Chi-cago 30 Under 30’ list, honoring local restaurant professionals.

The list, which ranges from chefs to cheese-mongers, identifies what Zagat (and industry insid-ers) see as the city’s stars of the future.

Included in the list are Sieger Bayer, chef de cui-sine at the newly opened Leghorn Fried Chicken; Bryan Bland, head chee-semonger at Bar Pastoral; Lisa Bonjour, pastry chef at mk; Brendan Blume and Matthew Ritchey, co-owners of Begyle Brew-ing Company; Gregory Laketek, owner of West Loop Salumi; Dave and Megan Miller, co-owners of Bang Bang Pie Shop; Christopher Teixeira, ex-ecutive pastry chef of Homestead on the Roof, West Town Bakery and the Berkshire Room; Jen-nifer Tietz, wine director at Tru and Greg Wade, head baker at Little Goat.

– Adapted from The Chicago Tribune

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Kroger Creates Thousands of JobsKroger expanded its workforce in fiscal 2013 by

more than 7,000 positions, to about 350,000 nation-wide -- a 2% increase, the company said Thursday. The retailer’s acquisition of Harris Teeter, which was finalized last month, added 25,000 more employees. The company has created 40,000 new positions over the past six years, excluding acquisitions.

– Adapted from Progressive Grocer

Mother’s Day Brunch TipsMother’s Day is on May 11, 2014. Here are some

tips to make sure you’re prepared and to make sure there are no surprises on mom’s special day.

n No matter where you decide to go for brunch on Mother’s Day, make a reservation.

n Prices quoted for brunch do not include bever-ages, tax or tips.

n Most brunches, but not all, are buffets. Sev-eral offer a prix-fixe brunch. Some prix-fixe menus don’t offer many choices, so if that concerns you, ask about it. Finally, some restaurant offer an a la carte menu instead of an all-you-can-eat buffet or a prix-fixe meal, but it might be a smaller menu for the holiday than their regular menu.

n Resort attire will be appropriate at most of these restaurants. If you intend to wear a tee shirt and shorts to Mother’s Day brunch, call first and ask if it is appropriate.

n Because Mother’s Day is one of the busiest days of the year at many restaurants, be patient and ad-just your expectations a bit, especially if you have a large group. If you are concerned about service or noise or other busy-day issues, it might be best to take Mom out on another day that’s close to Moth-er’s Day! – Adapted from About.com

Friday, May 25: Arbor Day

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BOOksHElFHow to Be a VeganElizabeth Castoria; 224 pages, Paperback; $14.95; ISBN 978-1-57965-555-6“Life isn’t about finding yourself,” wrote George Bernard

Shaw, “Life is about creating yourself.” Perhaps the explosion of animal-free, gluten-free and GMO-free foods are the result of a processed foods lifestyle that only gave us diabetes, glut-tony, obesity and allergies, but 2014 is an excellent time to

explore what’s all around us, and impressively diverse in flavors and origin. Elizabeth Castoria’s 5 X 7” book offers 50 recipes, but a life-changers manual to how to begin a few changes for the better. From dating to what to wear to how not to be a royal pain is cleanly, clearly, simply explained. Even the softbound book covers feature flaps for page holding as you inevitably find another thing that’s old and new again. Sidebars include resources, places to dine and the famous (Woody Harrelson!) who’ve ditched something and been changed. And yes, Virginia, you can eat Oreos (see page 63). The best fifteen buck investment in vegan information you’ll make this, or any, year. –MB

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A Communal Kitchen Gives Startups a Helping Hand

Union Kitchen in Washington, D.C., is a commu-nal kitchen and small-business incubator that of-fers food startups a space to prepare their wares, along with sales and marketing assistance. “A lot of people here are really good at making food. They understand how the kitchen works. But they might not understand how business works. So we try to provide all of those services around it, and just give them a free rein to go make their food so their busi-ness can be successful even if it’s not their strong point,” said restaurateur and Union Kitchen co-founder Jonas Singer. – Source: Voice of America

SHMOOZEFEST! Thursday, May 8thFREE event! See page 47 for details

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TRAVEL With Valerie Miller

DESTINATION: PEATLUMA, CALIFORNIAGetting There: Fly/Drive

(flights into San Francisco or Oakland California)

It is about 32/52 miles from each airport to Petaluma

Flights out of Chicago O’Hare on American US Airways United

and Virgin Airlines.Flights out of Chicago Midway on Frontier and Southwest

AirlinesPetaluma is a city in Sonoma County in northern California.

It boasts a mild climate which makes it an ideal destination year round. The Petaluma River is the focal point of the region. The historic downtown area has buildings built in the 1800’s, along with boutiques, antiques, art galleries and restaurants. Petaluma is the portal of Sonoma County, to almost 65,000 acres of vineyards and more that 300 wineries.

Accommodations include camping, hotels and motels which include Best Western, Quality

Inn and the Sheraton. For more info log on to visitpetaluma.comThings to do:n Bicycling, bird watching, golf, paddle boating, river

activities and waterspouts.n Adobe State Historic Park –visit the headquarters of

General Mariano Guadalupe Vallejo’s vast cattle ranch from 1836-1846.n Farm Tours, Cheese Making & Wine Tasting- take a cheese

making class at Achandinha Cheese Co. Sample Azari Vineyards award-winning wineries and finish off the day with Achadinha cheese pizzas baked in Azanis wood fired oven. achadinha.comn Petaluma River Cruise – a 3 hour narrated trip departing

from Petaluma Turning Basin. Learn about the river’s history. Dolphincharters.com

McEvoy Ranch, one of the largest U.S. producers of estate-grown, certified organic extra-virgin olive oil, has announced its 2014 public tour schedule which include: n Cooking Demonstration – using seasonal ingredients

from the ranch’s organic gardens, McEvoy Ranch Head Chef Gerald Gass will showcase some culinary ideas and techniques as he prepares a selection of delectable tastes. Walk through the kitchen garden and get an overview of the history of the ranch, including its commitment to environmental responsibility and the production of its award winning olive oil.n Orchard Walk and Mill Tour – explores the horticulture

of growing olive trees, the ranch’s certified organic practices and their harvest techniques. Guests will visit the olive milling room for an explanation of McEvoy’s Ranch’s process of extracting olive oil.

For tour dates and more info log on to mcevoyranch.comMcEvoy Ranch is a private,working ranch on 550 acres in

the rolling hills of west Marin County. McEvoy Ranch supports 80 acres of organic olive trees, 25 acres of vineyards, extensive flower and vegetable gardens and fruit orchards.

The $25 Hot Dog

On the heels of open-ing day 2014, it seems that a hot dog and pea-nuts have met their high-end match.

Once upon a time, an afternoon at the ballpark was a bargain. Now? Not so much, especially for fans planning on buying The D-Bat Dog at Chase Field, home of the Arizo-na Diamondbacks.

The D-Bat will set din-ers back a cool $25, which buys an 18-inch corn dog stuffed with Cheddar cheese, jalapeno and ba-con, served with chipotle ketchup, spicy mustard and fries. (For good mea-sure, Chase Field also is selling a vegan soy cho-rizo tamale.)

– meatingplace.com

Different Ages, Different Needs

According to Progres-sive Grocer, the super-market prepared-foods category should remain on a path toward growth, but it’s still important for retailers to be aware of trends in the category. Convenience and fresh, high-quality ingredients were the top priorities across age groups, ac-cording to a survey by ICC/Decision Services, but different age groups expressed different needs related to pre-pared foods.

– Adapted from Progressive Grocer

The Top 10 Things you Need To Know About

Gluten-Free Marketing@ SHMOOZEFESTThursday, May 8th

See page 47 for details

‘Natural’ Products and LabelingUnlike the term ‘organic,’ which has a legal definition strict-

ly policed by the United States Food and Drug Administration (FDA), ‘natural’ is a much fuzzier concept–at least for now. Cur-rently, the U.S. Dept. of Agriculture does define natural for some meat and egg products, but to date the FDA has only offered a sketch of an opinion consisting primarily of what the agency does not object to. The group of consumers who read labels and re-spond to ‘natural’ labels tend to care more than the average shop-per about social and environmental issues. They respond positively to concepts like Fair Trade ingredients, companies known to exer-cise responsible carbon footprints and more sustainable packaging, such as paper-based cartons.

It is important to anticipate growing consumer scrutiny before labeling any product ‘natural.’

– Adapted from When in Doubt, Leave It Out: A Recipe for ‘Natural’ Products by Suley Muratoglu

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Oprah Chai Comes to StarbucksStarbucks has teamed with Oprah Winfrey to cre-

ate a tea drink dubbed “Oprah Chai” that will debut at Starbucks and Teavana stores next month. In an-other move to branch out beyond its signature cof-fee drinks, Starbucks will expand its Evenings menu, which includes alcohol, to thousands more stores nationwide after successfully building the program at 25 locations in Los Angeles, Chicago, Seattle, Port-land and Atlanta. – Advertising Age

Make a Positive Impression Every Day at Work

Often the little things go a long way in impress-ing your boss and your co-workers. Here are a few habits to cultivate if you want to polish your image to a bright shine:

l Keep your desk neat. Cut back on the clutter. A clean workspace shows that you’re organized and have things under control.

l Be sincere and gen-erous with compliments. Show appreciation to co-workers (and even your boss) for their good work.

l Do your homework before meetings. Know what’s on the agenda and be ready to discuss the topics being addressed.

l Return phone calls and emails promptly. It makes co-workers and customers feel valued.

l Be on time. Don’t make others wait for you, or wonder where you are. Show up for work, meet-ings, and other commit-ments promptly.

‘Magic’ Johnson to Provide Keynote Presentation at 2014 NRA Show

Acclaimed business-man, humanitarian and Naismith Memorial Basket-ball Hall of Famer Earvin “Magic” Johnson will share insights into current is-sues and events, based on his 30-year journey toward becoming the number-one brand in Urban America, at the National Restaurant Association’s annual trade show this May. Mr. John-son will address attendees at NRA Show 2014 on Sun-day, May 18, at Chicago’s McCormick Place.

– Source: restaurantnewsresource.com

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Chef Profi leNAME: Tony ScruggsRESTAURANT: Old Crow Smokehouse, 773-537-4452 3506 N. Clark St. Chicago, IL 60657BIRTHPLACE: Bethesda, MarylandCURRENT POSITION: Executive ChefFIRST FOODSERVICE JOB: Worked at my family’s restaurants, Captain John’s Crab House in Cobb Island, Maryland FAVORITE FOOD: You may think the answer is barbecue, but I’m going to have to go with seafood.AWARDS/HONORS: I love competing and have won numerous awards including the Illinois Pork Cook-off, honorable mention in a national oyster festival and a variety of smaller barbecue compe-titions. I also competed in FOX’s Masterchef in 2011, where I was a fi nalist in the top 16.MEMORABLE CUSTOMERS: So many come to mind! When my wife and I had a barbecue spot years ago, I remember a big, burly biker walking in and ordering a hamburger. He asked for mayo and my wife handed him a packet. He responded, “What is this, some kind of Speedway gas station?” My wife came back with “You’re the dumbass who ordered a burger at a barbeque joint.” He was put in his spot and responded with “yes ma’am” and “no ma’am” through the rest of his meal.WORST PART OF JOB: The timeframe of my hours, I miss cooking dinner for my wife at dinnertime.MOST HUMOROUS KITCHEN MISHAP: Years ago, I had just came off a job at a steel plant and my wife and I decided to lease a kitchen in a bar. One night, we were having a busy night, but I was a bit grouchy. I accidently hit a plastic gallon of mayonnaise. It fell to the ground and exploded… literally like a volcano. Mayonnaise was EVERYWHERE – all over myself, the staff and the kitchen. We ended up having to shut down the kitchen for 30 minutes while we cleaned up. We actually opened the windows dividing the kitchen from the restaurant so the staff could see us at work (and have a laugh at our expense). It did help me turn my attitude around that night though!FAVORITE FOOD TO PREPARE: Seasonal food – I love foraging with my family for wild asparagus, mushrooms, ramps, etc. Last year the woods by my house were full of the best wild fare.PART OF JOB THAT GIVES MOST PLEASURE: When I walk out of the kitchen and get to interact with the customers at Old Crow Smokehouse. I love the instant gratifi cation and really try and make sure they love not only the fl avors of the food, but also the entire experience.IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I’ve had a lot of job in the past including stints at a steel plant, a truck driver and operating heavy equipment, so I couldn’t be happier at Old Crow Smokehouse. But if I had to pick, I’d go with a stand-up comedian. I crack myself up so I wouldn’t even need an audience.BEST ADVICE RECEIVED: Believe in yourself, because if you don’t, no one else will. But when you do, everyone believes in you.FAVORITE VACATION SPOT: I love the Florida Keys. My wife and I are avid fi shers. We also love the drive down to the Keys. They have a saying down there… The world changes when the land gets skinny. It’s amazing to drive down and see the bright blue Atlantic coast on one side and the emerald green Gulf on the other.

Roadmap to SucessA long-term road trip starts with

good directions to your destination. A “career map” can serve the same func-tion, guiding you steadily to ultimate success. Chart your course starting with these essential elements:

● A market analysis. Determine whether your industry or company of-fers sufficient growth opportunities for you.

● A personal analysis. Identify your strengths and weaknesses; seek the help of a trusted and honest friend. Write down your findings.

● The big-picture overview. Cre-

ate a mental image of what you want to accomplish. Select a time frame for getting there—one year, five years, 10 years, or longer.

● Your soundbite. Develop a quick and easy way to explain who you are, what you want to accomplish, and what you offer to achieve that goal.

● A tactical analysis. Determine what tools you need to reach your goal: industry research, networking opportunities, a mentor.

Take the time to review your planned route often. Don’t be afraid to go off the beaten path occasionally, but al-ways keep your ultimate destination in mind.

Facts are stubborn things; and whatever may be our wishes, our inclinations, or the dictates of our passions, they cannot alter the state of facts and evidence. — John Adams

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FREE SEMINAR:The Top 10 Things You Need To Know To Tap Into the Gluten Free

MarketGluten-free guru Denise SanFilippo will answer

your questions about the Gluten Free trend in the

food industry.

Liability1. Can you ask a cus-

tomer who has been drinking coffee for hours to leave your establish-ment?

As the owner of your establishment, you have the right to remove any-one from your private property so long as your reasoning is non-discrim-inatory and justified. The Civil Rights Act of 1964 prohibits restaurants from refusing service and removing patrons on the basis of race, color, re-ligion or natural origin. Furthermore, courts tend to rule against restau-rant owners, who cannot provide a clear and rea-sonable justification for removing a patron from their establishment.

2. What rights do you have for removing va-grants from your restau-rant?

As mentioned above, a restaurant owner can ask a person to leave the premises if such action is reasonable and non-dis-criminatory. In situations, where a person seems to present a potential threat to the safety, welfare, and well-being of other customers, a restaurant owner may ask that per-son to leave the estab-lishment. As such, if an owner views a vagrant as a potential threat to oth-ers in his restaurant, the owner is likely to be justi-fied in removing that per-son from the premises.

3. What’s the extent of your liability for a lost jacket in coat check?

When discussing the legal consequences of coat checking, you must refer to the concept of bailment, which is just a fancy word for safe-keeping. When people entrust a coat-checker with their items, they are under the assumption

that their possessions will be returned to them in the same condition as when they handed them in. Thus, a coat-checker knowingly accepts the responsibility for safe-guarding a customer’s coat upon receiving it. If a coat-checker loses a person’s possession after promising to keep it safe, then the coat-checker may be liable for negligence.

4. Can you lose your liquor license if you re-ceive a felony convic-tion?

Yes. If you receive a felony conviction, your liquor license may be in jeopardy. Each municipal-ity and licensing agency has different require-ments. Therefore, you should seek independent counsel from an attorney.

5. What should you do if a disgruntled ex-em-ployee disparages your restaurant online?

With the predominance of social networks, every restaurant owner should implement a social me-dia policy. It is this policy that will help guide you through sticky situations such as this one. An effec-tive social media policy should at the very least specify who is allowed to respond to online com-ments and what type of company information may be included in the response. When address-ing online criticism, your response should be hon-est and transparent about the issue. If the negative comment is true, explain how this issue has since then been resolved. If the criticism is fictitious, then you may have a defa-mation claim against the former employee.

These materials have been prepared by Axia Law, LLC for informational pur-poses and are not legal advice. This in-formation is not intended to create, and receipt of it does not constitute, a lawyer-client relationship.You should not act upon this information without seeking advice from a licensed attorney.

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Meats by Linz’s Midwest Black Angus Cattle Designed For Profi t Potential

One step into their Chicagoland headquar-ters and you’ll know that this is no typical meat operation. With their meticulous fa-

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In 2013, with over 50 years of family business values, the Linz family ventured into uncharted ter-ritory with the Linz Heritage Angus program. A USDA Certifi ed An-gus program that’s specializing in breed specifi c Black Angus cattle, relationships with Midwest fam-ily farms, and get this—verifi ed genetics with traceable lineage. These are the makings for what they’re claiming as an unrivaled consistency for their customers.

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Chick-fil-A and Sonic Drive-In are Tops for Customer Service

According to the 2014 Temking Experience Rat-ings, Chick-fil-A and Sonic Drive-In deliver the best customer experience in the fast food industry.

Chick-fil-A led the food chains for the third year in a row, landing it in 3rd place overall out of 268 com-panies across 19 industries. Sonic Drive-In came in a very close second with an overall ranking of 5th. Five other fast food chains earned an “excellent” rating: Dairy Queen, Starbucks, Little Caesar’s, Subway, and Burger King. The food chains with the lowest rated customer experience are McDonalds, Baskin Robins, and Orange Julius.

Here are some additional findings from the fast food industry:

The ratings of all fast food chains in the 2014 Temkin Experience Ratings are as follows: Chick-fil-A (83%), Sonic Drive-In (82%), Dairy Queen (81%), Starbucks (81%), Little Caesar’s (80%), Subway (80%), Burger King (80%), Pizza Hut (79%), Domino’s (79%), Wendy’s (79%), Arby’s (77%), Taco Bell (77%), Dunkin’ Donuts (76%), Jack in the Box (76%), Hardees (76%), KFC (76%), Quiznos (75%), McDonalds (75%), Baskin Robbins (73%), and Orange Julius (71%).

KFC (+9 points), Burger King (+5 points), Wendy’s (+5 points), and Taco Bell (+5 points) improved their ratings the most between 2013 and 2014.

Dunkin’ Donuts (-4 points), Arby’s (-2 points), and Jack in the Box (-2 points) were the only fast food chains whose ratings declined between 2013 and 2014.

Overall, the fast food industry averaged a 78% rating in the 2014 Temkin Experience Ratings and placed 2nd out of 19 industries. It was also one of the 15 industries to improve its rating over the past year, increasing its average by 2.2 percentage points.

— Temkin Experience Ratings is an annual ranking of companies based on a study of 10,000 U.S. consumers. The 2014 Temkin Experience Ratings, along with other ratings, can be accessed at the Temkin Ratings website,

www.TemkinRatings.com.

Brunch Boosters

Upscale dining rooms are embracing the brunch market with Michelin-starred chefs turning out lob-ster Benedict and co-conut waffles in place of scrambled eggs and mimosas. “Most [din-ers] don’t give brunch its fair share,” said Mazen Mustafa of the Elm in New York City. Now, “more high-end technical chefs [are] stepping in to develop a new brunch culture. We’ve all done dinner for many years, now brunch is the next cre-ative platform.”

– Adapted from New York Post

Achievement is largely the

product of steadily raising one’s level of

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— Jack Nicklaus

Going Meat-FreeAccording to Nation’s Restaurant News, restau-

rants around the country encouraged patrons to pass on meat dishes for one day during the Farm Animal Rights Movement’s Great American Meatout Day on March 20. Terri in New York City offered up to $10 in free vegan fare to each customer, and Dovetail has been capitalizing on the veggie-loving crowd with Meatless Monday menus for several years. – Source: nrn.com

may 25-32.indd 30 4/11/14 9:28 AM


How Successful Companies Track Ad Response

Many so called “marketing specialists” will tell you they like to, need to and must track response from their marketing invest-ments. The marketing truth is, when customers come to you to buy, they’ve already been influenced by a myriad of factors:

1. When people are currently not your customers, you want to “stay in their face” with facts because you don’t want to allow room for false rumors. .

2 How about the value of helping to keep your current custom-ers sold on you?

3. What about protecting you from losing accounts to your low-er priced competitor?

4. As salespeople come and go, retaining “face time” with cus-tomers helps discourage customers from following their sales rep.

5. Increased and steady visibility in a B2B trade magazine like Food Industry News also makes it easier for your customers to “take you with them” when they switch jobs or open a new location.

6. The best marketers are everywhere their customers and buyers look. Show your dominance and you will attract business.

7. Advertising shows you are a safe choice. 8. Only advertising demonstrates the confidence you have in

your company and brand. 9. When a customer is in need he takes the path of least resis-

tance and goes with the safe choice. 10. The internet commoditizes everything. Most companies

look equal on the internet. Visible advertising shows you’re better than your competitors.

11. In Chicagoland, its not enough to have a great product or to be a great company. We are blessed with excellent suppliers in almost every category. Advertising is an indicator of success and excellence. That’s what helps to drive new business and sales and help retain it for the long term. Cary Miller is Vice President of Food Industry News

Shmoozefest! Thursday , May 6th; 5–8:30 pm, DRINK Nightclub, Schaumburg, ILDon’t miss the free seminar/Q&A:

The Top 10 Things You Need To Know To Tap The Gluten-Free MarketSee page 47 for details; Admission is FREE with a business card!

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Keep Your Business Up to Code to Avoid a Loss from Fire

According to the National Fire Protection Asso-ciation (NFPA), there are nearly 8,000 eating and drinking establishment fires reported annually. A fire can devastate your business, leading to lost revenues and possible permanent closure. It should come as no surprise that cooking and human error are the leading causes of fires. Although you can-not always avoid a fire from occurring, there are steps you can take to minimize loss and protect your staff.1) Implement a fire safety program, including an

evacuation plan, and review it with staff quar-terly.

2) Keep your fire suppression system up to code.3) Keep portable fire extinguishers on hand, and

train staff on proper use of extinguishers.4) Uphold good housekeeping practices, avoid

grease buildup, and properly store flammable liquids.

Prevention and preparedness are essential when dealing with a fire; they can be the difference be-tween complete devastation and minimal loss.

The Illinois Restaurant Association, Heil & Kay Insurance,

and Tyco Simplex Grinnell are hosting an interactive, hands-on

Fire Safety Seminar on May 7, 2014, at Jim & Pete’s Pizza in

Elmwood Park, IL. To attend, contact Tina Garrett or call the

Illinois Restaurant Association

Women Top Users Of Facebook

A greater percentage of adult U.S. women use Facebook, Tumblr, Pinterest, Instagram and Twitter than their male counterparts. The one social network that boasts more men is the pro-fessional-networking site LinkedIn.

That’s according to data compiled in the info-graphic below by Alex Hillsberg at the personal finance website FinancesOnline.com. Accord-ing to the infographic, 76 percent of U.S. adult women use Facebook, compared to only 66 percent of U.S. adult men. Meanwhile, 30 per-cent of women check their social media outlets multiple times per day, compared to 26 percent of men. And 53 percent of women are likely to access deals for a particular brand or item through social media, while only 36 percent of male survey respondents do the same.

When waiting for a pizza or drop-ping in at a favorite sports bar, food that can be shared is al-ways a moneymaker. This hit our “WOW” button: Fresh brined garden pickles are encased in a golden breading, dusted with bits of sweet basil and hints of garlic. Serve them with an entree or as an appetizer; made by Riverside Foods and available through Gold Medal. .

A dairy-free, gluten-free, zero trans fat snack that is sweet, cold and an antioxidant? Totally Bananas created gourmet chocolate frozen bananas that come with coconut, rainbow spinkles, peanuts or simply choco-late-dipped. Perfect for vacation sales. theme parks yet gourmet all the way. Made with 50% cocoa and kosher, you can order them from Gold Medal.

may 25-32.indd 32 4/11/14 2:07 PM


Paying Credit Card Tips Through Payroll

The best restaurants across the country are re-ducing costs, improving pro-ductivity, reducing risk, and allowing for future flexibil-ity in managing the effects of the Affordable Care Act (ACA) by paying credit card tips to the staff through pay-roll.

The payment or distribu-tion of credit card tips is time consuming, expensive and a security risk. It causes staff and management to in-cur additional costs associat-ed with the extra time spent. These costs, along with the risk of large sums of cash, both at the restaurant and in the hands of your staff as they walk out the door all point to finding a more secure and efficient method of paying out the credit card tips.

Studies of the best run res-taurants reveal the payment of credit card tips through payroll offers an efficient and effective method to re-duce both costs and risk:Benefits to the establish-ment include

n Saving time with nightly reconciliation and cash outs

n Saving time of key staff managing a repetitive non revenue generating process

n Reducing risk of extra cash on handn Saving staff time “on the clock” to settle

credit card tips every nightn Eliminating “Zero Net Checks” so insurance

deductions can be made for ACA complianceStaff benefits include

n Reduces risk of staff leaving with extra cash on their person each night

n Eliminates staff splurge spending on a weekend or after a good night of tips

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

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Trending: Gourmet Grilled Cheese

Pizza may no longer be the go-to meal for Americans as grilled cheese-only shops con-tinue to pop up around the country, writes Carol Tice. The shops don’t serve traditional American cheese on white bread but unique sandwiches with gour-met ingredients such as Havarti, arugula and truffle oil. – Source: Forbes

Bottled CocktailsMore bars are turning to bottled cocktails to cre-

ate large batches of drinks in one fell swoop. At Chicago’s Celeste, bar manager Fred Sarkis washes bottles in lime before filling to add a sweet taste to the Chelsea cocktail. At Manhattan’s Wallflower, car-bonation adds interest to the Adam & Eve cocktail made from sherry and Calvados. – Source: Tasting Table

CALLING ALL CHEFS!Would you like to be featured in

Food Industry News?Go to www.foodindustrynews.com, click on FIN Extras and access the

Chef Profi le form. Or call Valerie Miller at

847-699-3300

It’s turning summer; get serious about your profi ts this year by adding innovative temperature-controlled vans and trucks to your operation. Optimized for all temperatures, the refrigerated trucks from DCI are lined with 3” foam insulation and have 115v to 230v standby power available in either single or 3 phase sup-ply. Hydraulic lifts are also available. Take your business seri-ously; these amazing vehicles can support custom shelving and the lifeblood of your mobile operation. Available from DCI; see their ad on page 26.

When 12 year old Sheridan Archbold entered to sing the National Anthem at The Bulls St. Pat’s Day game, our collective jaws dropped. As one of the youngest male classical soprano-crossover artists in the world, Sheridan sings in English, Italian, French, German and Russian. He won the Mid-South Youth Talent contest in Memphis... the same contest that once had young Elvis Presley as a fi nalist. Sheridan is now represented by Chica-goan Barb Bailey Entertainment.

may 33-40.indd 34 4/11/14 9:50 AM


CHICAGOLAND’S LARGEST SELECTION OF GENUINE PARTS!

This month I am proud to be pictured with James Terry, The Executive Chef of Butterfi eld Country Club. James is also the President of the Chicago chapter of the Club Chefs Association of Amer-ica. James is a respected culinarian, a talented chef and nice guy. We are proud to support him and his organization of dedicated chefs.

When it comes to working with a CPA fi rm for your food industry business, it pays to go to a specialist. SS&G’s national res-taurant accounting and tax practice pro-vides unparalleled experience, expertise, and network. Their professionals under-stand unique industry accounting issues and can provide strategic planning to maximize tax-saving opportunities. Pictured above are SS&G directors Michael Perl-man, Bob Littman, Mark Goldfarb, and Dirk Ahlbeck. If you are looking for experienced professionals to help your business grow and succeed, contact SS&G. You can fi nd their phone number in our Buyers Directories listed under Accountants..

Lewis Loster is the director of sales for Lee’s Chemical Solu-tions, a local, family owned business offering a full line of ware-washing and cleaning chemicals and dish machines. Lee’s offers dish machine leases from $2.92 per day. This company is a divi-sion of the well-known and respected Lee’s Foodservice Parts and Repair Company. For a free evaluation of your chemical usage and too see how much money they can save you, call them today. Their ad appears on page 15of this issue.

Marc Pagano is with Wisconsin based Riverside Foods. His family owned and operated company is famous for delicious, high quality breaded ap-petizers that beat the competition very time. Their lineup includes Cheese Appetizers and Cheese Kurds, Kettle Brau™ Appetizers, Onion Ring Appe-tizers, Breaded and Unbreaded Seafood, Specialty Appetizers, Super Samplers and Vegetable Appe-tizers. If you are trying to separate yourself from your competitors and increase your appetizer and bar food sales, give Marc a call. His products can do the trick!

Amanda and Brad Factor are with Chicago Messenger Service, a local fi rm offering On-Demand, Scheduled and Routed Deliver-ies for food businesses. The company works with restaurants to deliver catering and food orders, as well as with suppliers to deliver products to their customers. If your business is having issues delivering products to your customers on time, give Chicago Messenger a call. They work with some of our areas leading

food businesses and they have an excellent reputation.

This is not Dustin Hoffman, but it is Jim Maxwell, the founder and owner of Lily From The Village Baked Goods, LLC, a fi rm offering delicious, great tasting Egg and Dairy Free Chiffon Pancake Batter. Jim’s product is famous for giving foodser-vice operators the ability to offer a healthier pancake to their customers. This product has a great light and fl uffy texture. Eggs and dairy can even be added if desired. If you have not tasted this product yet, you should. It is packaged for retail and foodservice. You can see Jim’s ad on page 21 of this issue.

Gregory Barnhard is the founder and owner of WildFire Honey Company. WildFire Honey is organic honey with a twist, which is infused with Thai chil-es, roasted garlic and spices. This special recipe creates a unique taste and food experience, creating a fusion of both sweet and savory fl avors. This product can be used as a dipping sauce or as a marinade, and in salads, soups, sandwiches, potatoes, stews, meats, fi sh, or pretty much any food. The company is locally based in Schaumburg and packs its products for foodservice and retail.

Cary Miller Presents People Selling the Industry

Blakeslee’s New Energy-Savings Undercounter Warewasher

Blakeslee’s newest Un-

dercounter Warewashing

machine significantly re-

duces cycle time, energy

and water consumption.

Blakeslee and The

Legacy Companies today

announced the introduc-

tion of the UC20, a new

high-temperature under-

counter warewasher.

“The UC20 incorpo-

rates all of Blakeslee’s

technological advances

making for a faster and

more efficient warewash-

ing process,” says Teresa

Asbury, Vice President

of The Legacy Compa-

nies. “The digital control

panel has 3 languages to

choose from, easy-to-set

programs, and LED lights

for function visibility

across the room.”

From a product en-

gineering standpoint,

Blakeslee’s UC20 has one

of the highest perfor-

mance levels in the in-

dustry.

“The UC20 was engi-

neered with the goal of

largest wash capacity,

best-in-class wash per-

formance, flexible cycle

options, easy-to-use con-

trols and lower energy

consumption,” explained

Rich Sadowski, Vice Pres-

ident of Blakeslee. “The

UC20 features seven dif-

ferent cycles that use

only 0.60 gallons of wa-

ter per cycle to distin-

guish the UC20 as a best-

in-class machine for low

water consumption and

energy savings.”

may 33-40.indd 35 4/11/14 9:50 AM


Thanks to your support we’ve moved to a new, larger facility to serve you even better. Our new, state of the art facility enables us to have greater flexibility and improved service, so you have a partner that works with you in every way to build your business.

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A recent study by Technomic reveals that nearly nine out of 10 consumers eat brunch at a restaurant at least occasionally. Addition-ally, sources predict breakfast sales will in-crease 22.1 percent be-tween now and 2017.–

Technomic, Inc California legislators are prepar-ing to consider a bill that would ban single-use plastic bags state-wide. Supporters of the law say the bags are a threat to the environ-ment, while opponents say the ban would raise the cost of groceries for consumers because they would have to ei-ther buy reusable bags

or pay a fee for paper bags. More than 90 mu-nicipalit ies in California have already passed their own bans on plastic bags. – The New York Times P o t a t o p i a ( w w w . p o -tatopia.com), is a new all-potato con-cept restau-rant in NYC for anyone who wants a perfect taste of New York City’s bur-geoning sin-gle-concept restaurants. The fast-ca-sual setting offers a mix-a n d - m a t c h s e l e c t i o n of the spud in its many

forms, and is a perfect stop for a meal or snack while exploring the city. Del Monte will do-nate a minimum of 7.5 million pounds of fruit and vegetable products in the next three years to support anti-hunger efforts across the Unit-

ed States.

National News

Potatopia in NYC is about choices. Create your own meal or enjoy the most popular com-binations, all of which feature natural cut potato styles, fresh toppings, fl avorful extras, and signature sauces to create a per-fectly balanced meal.

Over three quarters of a century ago, Greek im-migrant, Gus Poulos created his own homemade ice cream in the sleepy little town of Wilmette, Illinois. Today, nearly 80 years later, Homers Ice Cream still stands (though expanded) in its origi-nal location serving the fi nest ice cream products and more throughout Chicagoland. It’s been over 40 years since the menu expansions brought to-gether two Chicago icons. Homers Ice Cream and Vienna Beef hot dogs. Homers has won numer-ous accolades and awards such as ‘number one ice cream’ by the Pioneer Press, ‘Best in Chicago’ by Chicago Magazine and ‘Top 10 ice cream in the country’ by Bon Appetit Magazine.

Now, it’s Vienna’s turn to congratulate and pay homage to Homers Ice Cream and the Poulos fam-ily and staff both then and now, who have provided great ice cream for nearly 80 years; and for pro-viding Vienna beef hot dogs for their customers for over half of those years. With that acknowl-edgement Vienna Beef has welcomed Homers Ice Cream into the Vienna Beef Hot Dog Hall of Fame in March of 2014. Pictured are the 2nd and 3rd generation of Homers leadership (from left) Andy, Steve and Dean Poulos.

WITHOUT THE HASSLECut with the skin left on for a “made-from-scratch” quality and appearance, full of authentic potato fl avor and extra-long for maximum yield.

QUALITY AND APPERANCE

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The foolish and the dead alone never change their opinion.

— James Russell Lowell

GFS Show, Rosemont

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Sanitation Certifi cation, & Alcohol Awareness Training From the Illinois Restaurant Association

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We are the sum-worth of our

actions; our dreams are imaginings that are useless unless acted upon. —JC

Celebrity Watching at La ScarolaOn Guy Fieri’s last trip to Chicago he visited La

Scarola restaurant at which Chef Armondo Vasquez prepared a five course special dinner with each course paired with Don Julio 1942 Tequila. Also at the dinner was Don Julio Ambassador Jackson Miranda. La Scarola continues to be a hangout for celebrities and sports figures. The restaurant is lo-cated 721 W. Grand Avenue in Chicago and is open 7 nights a week for dinner. Reservations are recom-mended. The restaurant was recently rated #1 Italian Restaurant on Trip Advisor.

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Producing superior quality water soluble bulk herbal, spice, and a wide range of botanical ex-tracts that are true to flavor and aroma for over 15 years, Primal Es-sence continues to fulfill the industry’s $9.3 bil-lion demand with its di-rect-to-customers brand of rich award-winning Organic Super Teas that are derived from organic whole-plant extracts.

Alabama’s Nightlife Gets Mobile Bar

Huntsville, Al., has expanded its open container law down-town but still strug-gles with creating a nightlife, prompting bartender Brandi Furr to float the idea of a mobile bar called The Floating Cocktail. The bar, still in the con-cept phase, would travel around the downtown area sell-ing drinks and provid-ing rides to people in the town square.

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Club Chefs Culinary ExchangeThis year’s winners: Savory; Ist placeplace- Vince Butti, Barrington hills cc; Runner Up- John Beck, LaGrange cc; People’s Choice- Vince Butti, Barrington Hills cc; 1st Place- Laura Parsons, Conway Farms cc; Runner Up- Karianne Soulsby, Valley Lo cc; People’s Choice- Maria Diaz, Green Acres CC

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ATM Placements in Qualified LocationsMeirtran is a provider

of more than 750 ATMs in northern Illinois,

working with all brands of ATMs. In addition to

stand alone units, we also sell and install

wall mounted and drive-up ATMs.

Make an ATM your next great profit center.

Call Mike Boyd, President:

800-382-5737

ATM Placements in Qualified Locations

Meirtran is a provider of more than 750 ATMs in northern Illinois, working with all brands of ATMs. In addition to stand

alone units, we also sell and install

wall mounted and drive-up ATMs.



800-382-5737

ATM Placements in Qualified Locations

Meirtran is a provid-er of more than 750 ATMs in northern

Illinois, working with all brands of ATMs.

In addition to stand alone units, we also sell and

install wall mounted and drive-up ATMs.



800-382-5737

SHISH KABOBS/TORTILLA STEAMERS

AMERICAN MADE

One of the Great American Equipment Companies Who

Are Eager to Serve You

AROUND CHICAGO With Valerie Miller

FARMHOUSE EVANSTON

Farmhouse is a Midwestern craft tavern specializing in local food and drinks. � is is a very unique place. � e majority of the wood in Farmhouse is reclaimed barn siding and beams from three barns in the southwestern Wisconsin towns of Monticello, South Wayne and Wiota. More than 85% of the build out was done with salvaged materials.

� roughout the dining room you will see items that can be found on a farm. For example they have an old barn door, old � xtures and lights.

At the bar they o� er over 36 craft beers on tap, Michigan wines on tap, and a nice selection of apple ciders. � ey even make their own sodas which include root beer, cream soda, and ginger ale.On the menu:

� e menu is clever. � ey categorize it in farm terms; � rst harvest, second harvest and main harvest. Appetizers include a local artisan cheese plate, Wisconsin battered cheese curds, a fresh baked pretzel with housemade mustard. Soups are homemade along with salads made with the freshest ingredients. Entrees include burgers made from scratch, choose from the classic pasture- raised burger or the old world grains burger. Both come with tavern cut fries and they make their own catsup. I ordered mine with their house made chips served with a dill sauce. � ese chips were so light and delicious. � e Hoosier Farm 100% grass fed steak is de� nitely something to try, so tender with smoked onions and a chartreuse crème and pickled beets. � e Leek risotto was outstanding too; it had wild mushrooms, and crispy leeks.

Farmhouse- farm to tavern restaurant is located at 703 Church St. in Evanston, Illinois. Open for lunch and dinner. For more info log on to farmhouseevansston.com. � ey also have a location at 228 W. Chicago Ave. in Chicago, Illinois.

Online Ordering Update for Olive Garden

Darden Restaurants will roll out online order-ing options at its Olive Garden restaurants na-tionwide in the coming months, with a service it began testing at a few lo-cations last year. Another of the company’s chains, LongHorn Steakhouse, will launch an online sys-tem that lets customers log on from anywhere to check wait times and put their names on a waiting list. Both concepts plan to test table-top tablets this year.

– Adapted from the Sun-Sentinel

When things go wrong, don’t go

with them. — Elvis Presley

Ten Ways to Get Out of Debt

1. Cut spending. � at gener-ally means admitting that you spend too freely. Repay loans and trim anything that can be done by you.

2. Reduce interest. Get proper advice on how to renegotitate your debts.

3. Work out a compromise. Taking you to court over debt is not an easy option to your credi-tors. See if you can work out a compromise.

5. Check if it’s yours. Unless you signed for it, the debt may not be legally yours to pay o� . Married people are not automati-cally liable for each other’s debts.

6. Plead ignorance. If you were deliberately mislead and you can prove it in court, get legal sup-port and tackle it.

7. Small claims court. If a busi-ness owes you enough to harm your credit, take them to court.

8. Keep talking. Keep in touch with your debtors and how your situation is changing.

9. Resist pressure. Don’t bow to bullying. � e law is very tough on tough-talking collection agen-cies.

10. Take advice. Talk to an ad-vice agency to help you negotiate on your behalf.

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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 33 .......... 708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ........................ Page 33 .......... 708-344-0344 Averus ........................................................................ 800-393-8287 ARCHITECTS Sarfatty Associates ............................ Page 10 ...........847-920-1100 Dacre & Youngquist LLC Architects ............................ 312-477-0773 Dearborn Architects .................................................... 312-939-3838 ASIAN FOOD PRODUCTS Kikkoman Sales USA.................................................. 630-954-1244 ASSOCIATIONS Illinois Restaurant Association ........... Page 38 .......... 312-787-4000 ATM MACHINES Meirtran ATM ..................................... Page 40 .......... 800-382-5737 Payment Alliance International ................................... 630-368-1833 AUCTIONEERS Bob King Auctions ............................. Page 40 .......... 847-458-0500 AWARDS Classic Design Awards ............................................... 847-470-0855 AWNINGS & CANOPYS Chesterfi eld Awnings ......................... Page 14 .......... 312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings .............................................. 630-833-5700 BAKERS-WHOLESALE Biondillo/Today’s Temptations ........... Page 21 .......... 773-921-8282 Gerhard’s European Desserts ........... Page 23 .......... 847-234-0023 Gonnella Baking Co........................... Page 07 .......... 312-733-2020 IL Mulino di Valenzano Bakery .......... Page 16 .......... 773-934-1625 Forno Palese Baking Company .................................. 630-595-5502 JR Dessert Bakery...................................................... 773-465-6733

BAKERY-PRODUCTS Instantwhip Chicago .......................... Page 22 .......... 800-933-2500 BANKING Ridgestone Bank ............................... Page 20 ...........262-789-1011 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002............................ 847-705-6619 BAR STOOLS Chicago Booth ................................... Page 14 .......... 773-378-8400 Waco Manufacturing ................................................... 312-733-0054 BAR SUPPLIES Ramar Supply Co .............................. Page 34 .......... 708-233-0808 BATCH FREEZERS Kool Technologies ............................. Page 35 .......... 630-483-2256 BEVERAGES Caffi nated Club .................................. Page 13 .......... 800-975-3047 BLENDERS Blendtec...................................................................... 800-253-6383 BOOTHS Chicago Booth ................................... Page 14 .......... 773-378-8400 BOOTHS-UPHOLSTERERS Chicago Booth ................................... Page 14 .......... 773-378-8400 BREAD & ROLLS Biondillo/Today’s Temptations ........... Page 21 .......... 773-921-8282 Gonnella Baking Co........................... Page 07 .......... 312-733-2020 IL Mulino di Valenzano Bakery .......... Page 16 .......... 773-934-1625 Forno Palese Baking Company .................................. 630-595-5502 BUTTER-CLARIFIED Danish Maid Butter Co ...................... Page 16 .......... 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ...................... Page 16 .......... 773-731-8787 CABLE TV-SALES & INSTALLATION Prime Time Sports ...................................................... 847-637-3500 CASH & CARRY-WHOLESALE GFS Marketplace........................................................ 800-968-6525 CASH ADVANCES Cash Advances........................................................... 708-495-0930

CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ................................. 847-675-6066 CATERING-VEHICLES DCI Central ........................................ Page 26 .......... 800-468-7478 CHAIRS-COMMERCIAL Chicago Booth ................................... Page 14 .......... 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 New Dairy ................................................................... 312-421-1234 CHEESECAKES Eli’s Cheesecakes ...................................................... 773-736-3417 CHEESES Artisan Specialty Foods ..................... Page 04 .......... 708-762-5238 CHEMICALS Lee’s Chemical Solutions .................. Page 15 .......... 844-550-5337 CHICKEN TENDERS Love Me Tenders, LLC ...................... Page 03 .......... 773-502-8000 CHICKEN-PROGRAMS FSI/Foodservice Solutions.......................................... 847-719-6088 CHILI Captain Ken’s Foods ......................... Page 20 ...........800-510-3811 CIGARS Pacifi c Cigar Company ...................... Page 40 ...........630-972-1189 CLASSIFIED ADVERTISING Food Industry News.................................................... 847-699-3300 CLEANING PRODUCTS SuperClean................................................................. 847-361-0289 COCKTAIL BLENDERS Blendtec...................................................................... 800-253-6383 COFFEE & TEA Chicago Coffees & Teas ............................................. 773-252-7000

Java Breeze Coffee & Tea .......................................... 773-235-9356 COFFEE HOUSE PRODUCTS Chicago Coffees & Teas ............................................. 773-252-7000 COFFEE ROASTERS Emerald House Coffee Roastery ....... Page 20 .......... 630-506-2540 Java Mania Coffee Roaster ........................................ 815-885-4661 Rock House Coffee Roasting Co ................................ 312-350-6190 COFFEE-GOURMET & SPECIALTY Chicago Coffees & Teas ............................................. 773-252-7000 COFFEE-WHOLESALE $3.95 Coffee ...................................... Page 23 .......... 847-671-9600 Java Mania Coffee Roaster ........................................ 815-885-4661 COLD STORAGE Perishable Distribution Solutions ................................ 888-491-1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products .................................................. 800-767-5352 CONSULTING & DESIGN A D E Foodservice Equipment.....................................630-628-0811 CORNED BEEF-FRESH Papa Charlie’s ................................... Page 06 ..........877-522-PAPA Vienna Beef ....................................... Page 32 .......... 773-278-7800 CORPORATE GIFTS Vienna Beef ....................................... Page 32 .......... 773-278-7800 CREDIT CARD PROCESSOR Payment Alliance International ................................... 630-368-1833 DAIRY-PRODUCTS Instantwhip Chicago .......................... Page 22 .......... 800-933-2500 New Dairy ................................................................... 312-421-1234 DELIVERY-VEHICLES DCI Central ........................................ Page 26 .......... 800-468-7478 DESSERTS Algelato Chicago ............................... Page 38 .......... 847-455-5355 Gerhard’s European Desserts ........... Page 23 .......... 847-234-0023 Eli’s Cheesecakes ...................................................... 773-736-3417 Hershey’s Ice Cream .................................................. 708-339-4656 New Dairy ................................................................... 312-421-1234

DIRECTORY

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DIRECTV Prime Time Sports ...................................................... 847-637-3500 DISHWASHER-LEASING & RENTAL Lee’s Chemical Solutions .................. Page 15 .......... 844-550-5337 Cintas Corporation...................................................... 630-543-3666 DISPOSABLES Quill.com............................................ Page 37 ...........847-876-4115 DISTRIBUTOR SALES REPS Jeff Goworowski .......................................................... 312-738-1111 DRINKS Hershey’s Ice Cream .................................................. 708-339-4656 DUCT CLEANING Better Metal Systems ........................ Page 20 .......... 888-958-5945 Olympia Maintenance ........................ Page 33 .......... 708-344-0344 Airways Systems ........................................................ 630-595-4242 Averus ........................................................................ 800-393-8287 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical .......... Page 16 .......... 847-381-0448 ETHNIC FOODS Kikkoman Sales USA.................................................. 630-954-1244 EXHAUST FAN REPAIR Better Metal Systems ........................ Page 20 .......... 888-958-5945 Hoods Chicago .................................. Page 21 .......... 773-552-9200 FANS-VENTILATING & EXHAUST AWR Welding .................................... Page 24 .......... 773-491-5353 FAUCETS Faucet Shoppe The ........................... Page 35 .......... 773-478-3890 FILTERS-EXHAUST SYSTEMS Better Metal Systems ........................ Page 20 .......... 888-958-5945 Olympia Maintenance ........................ Page 33 .......... 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 FIRST AID-EQUIPMENT & SUPPLIES Affi rmed Medical Service ............................................ 847-322-9185 FOOD BROKERS Sip & Company........................................................... 708-452-8828 FOOD DISTRIBUTORS Christ Panos Foods ........................... Page 36 .......... 630-735-3200 Devanco Foods ................................. Page 33 .......... 847-228-7070 Sotiros Foods .................................... Page 24 .......... 708-371-0002 Tec Foods Inc .................................... Page 28 .......... 773-638-5310 Anichini Brothers ........................................................ 312-644-8004 GFS Food Service Distribution ................................... 800-968-6515 US Foods.................................................................... 800-942-9470 FOOD EQUIPMENT Bob King Auctions ............................. Page 40 .......... 847-458-0500 Gold Medal Products .................................................. 800-767-5352 FOOD PHOTOGRAPHY Al MacDonald Photography ........................................ 630-283-0038 FOOD PROCESSING EQUIP SALES & SERVICE LPS Corp ........................................... Page 20 .......... 847-451-2222 FOOD PRODUCTS Lily From The Village Baked Goods .. Page 21 .......... 800-498-2248 Soupbase.com................................... Page 22 .......... 216-381-9916 Tec Foods Inc .................................... Page 28 .......... 773-638-5310 Empanadas Patagonia ............................................... 630-568-3964 GFS Marketplace........................................................ 800-968-6525 FOOD PRODUCTS-PREPARED Captain Ken’s Foods ......................... Page 20 ...........800-510-3811 FOOD SAFETY TRAINING Food Industry Training ................................................ 630-690-3818 FOODSERVICE EQUIPMENT Leach Food Equipment Dist .............. Page 12 .......... 815-712-7707 March Quality Used & New Equip ..... Page 15 .......... 800-210-5895 Thunderbird Food Machinery ............ Page 30 .......... 866-451-1668 Zepole Restaurant Supply ................. Page 39 .......... 630-783-1239 Losurdo Inc ................................................................. 630-833-2828 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc .............................................. 888-908-5600 Cobblestone Ovens .................................................... 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment.....................................630-628-0811 Losurdo Inc ................................................................. 630-833-2828

FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc .............................................. 888-908-5600 Cobblestone Ovens .................................................... 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co .............................. Page 34 .......... 708-233-0808 GFS Marketplace........................................................ 800-968-6525 FREEZERS-ALL TYPES Custom Cooler & Freezer .................. Page 10 .......... 630-879-3131 FROZEN DRINKS Hershey’s Ice Cream .................................................. 708-339-4656 FRYERS FSI/Foodservice Solutions.......................................... 847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .................................. 708-641-7007 Just Gaskets And Hardware ....................................... 708-758-1289 GELATO Algelato Chicago ............................... Page 38 .......... 847-455-5355 Palazzolo’s Gourmet Ice Cream ........ Page 14 .......... 269-561-2000 New Dairy ................................................................... 312-421-1234 GELATO EQUIPMENT & SUPPLIES Kool Technologies ............................. Page 35 .......... 630-483-2256 GIARDINERA E Formella & Sons............................. Page 18 .......... 877-598-0909 V Formusa Company.................................................. 312-421-0485 GILD GAME Artisan Specialty Foods ..................... Page 04 .......... 708-762-5238 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical .......... Page 16 .......... 847-381-0448 GOURMET-FOOD PRODUCTS Artisan Specialty Foods ..................... Page 04 .......... 708-762-5238 Euro USA ........................................... Page 22 .......... 773-523-3876 Chicago Importing Company ...................................... 800-828-7983 New Dairy ................................................................... 312-421-1234 GREASE EXHAUST HOOD CLEANING Better Metal Systems ........................ Page 20 .......... 888-958-5945 GREASE REMOVAL SERVICE American BioFuels Corp............................................. 630-631-5714 Hopkins Grease Company ......................................... 877-404-7327 Kaluzny Bros Inc......................................................... 815-744-1453 Mahoney Environmental ............................................. 800-892-9392 GREASE TRAP PUMPING SERVICE Tierra Environmental ......................... Page 30 .......... 888-551-1998 American BioFuels Corp............................................. 630-631-5714 Hopkins Grease Company ......................................... 877-404-7327 Kaluzny Bros Inc......................................................... 815-744-1453 GREASE TRAPS SERVICE & CONSULTING Mahoney Environmental ............................................. 800-892-9392 GREASE-EXHAUST CLEANING Olympia Maintenance ........................ Page 33 .......... 708-344-0344 Airways Systems ........................................................ 630-595-4242 Averus ........................................................................ 800-393-8287 Enviromatic Corporation of America ........................... 847-729-8000 GREEK FOOD PRODUCTS Olympia Foods .................................. Page 12 .......... 773-735-2250 GYROS Devanco Foods ................................. Page 33 .......... 847-228-7070 Olympia Foods .................................. Page 12 .......... 773-735-2250 HAMBURGER PATTY MANUFACTURER Devanco Foods ................................. Page 33 .......... 847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical .......... Page 16 .......... 847-381-0448 HOOD & DUCT SYSTEMS AWR Welding .................................... Page 24 .......... 773-491-5353 HOOD & EXHAUST-CLEANING Better Metal Systems ........................ Page 20 .......... 888-958-5945 Olympia Maintenance ........................ Page 33 .......... 708-344-0344 Airways Systems ........................................................ 630-595-4242 Averus ........................................................................ 800-393-8287 Enviromatic Corporation of America ........................... 847-729-8000 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co......................................... 312-666-5222 HOOD SYSTEMS-FIRE Hoods Chicago .................................. Page 21 .......... 773-552-9200

Averus ........................................................................ 800-393-8287 Henrichsen Fire & Safety Equip ................................. 800-373-9714 HOT DOGS Red Hot Chicago ............................... Page 27 .......... 800-249-5226 Vienna Beef ....................................... Page 32 .......... 773-278-7800 Crawford Sausage ...................................................... 773-277-3095 ICE CREAM Algelato Chicago ............................... Page 38 .......... 847-455-5355 Homer’s Gourmet Ice Cream ............ Page 10 .......... 847-251-0477 Instantwhip Chicago .......................... Page 22 .......... 800-933-2500 Palazzolo’s Gourmet Ice Cream ........ Page 14 .......... 269-561-2000 Hershey’s Ice Cream .................................................. 708-339-4656 New Dairy ................................................................... 312-421-1234 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ............................. Page 35 .......... 630-483-2256 ICE MACHINES Manitowoc Foodservice ..................... Page 05 ........... 727-569-1111 ICE MACHINES SALES & LEASING LPS Corp ........................................... Page 20 .......... 847-451-2222 Grove Ice Machines.................................................... 630-969-5199 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service....................... Page 18 .......... 312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Grove Ice Machines.................................................... 630-969-5199 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ..................................... 708-366-3333 INSURANCE Heil & Kay Insurance Agency ............ Page 35 .......... 847-259-1421 Jos Cacciatore & Company ............... Page 26 .......... 312-264-6022 Northern Illinois Insurance ................. Page 09 .......... 815-226-9353 Caro Insurance Services ............................................ 708-745-5031 Concklin Insurance Agency ........................................ 630-268-1600 ISU Northwest Insurance Services ............................. 888-366-3467 Society Insurance ....................................................... 888-576-2438 The Horton Group....................................................... 312-917-8610 INSURANCE SERVICES Northern Illinois Insurance ................. Page 09 .......... 815-226-9353 Farmers Insurance-Mark Holihan ............................... 847-823-6800 INTERIOR DECORATORS & DESIGNERS Sarfatty Associates ............................ Page 10 ...........847-920-1100 ITALIAN BEEF Devanco Foods ................................. Page 33 .......... 847-228-7070 Papa Charlie’s ................................... Page 06 ..........877-522-PAPA Red Hot Chicago ............................... Page 27 .......... 800-249-5226 Serrelli’s Foods .................................. Page 26 ......... 877-385-BEEF ITALIAN FOOD SPECIALTIES E Formella & Sons............................. Page 18 .......... 877-598-0909 ITALIAN SAUSAGE Devanco Foods ................................. Page 33 .......... 847-228-7070 Papa Charlie’s ................................... Page 06 ..........877-522-PAPA Anichini Brothers ........................................................ 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co .............................. Page 34 .......... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA.................................................. 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest ........................................................... 800-921-9151 KITCHEN-DESIGNERS Sarfatty Associates ............................ Page 10 ...........847-920-1100 KITCHEN-EXHAUST SYSTEMS/CLEANING Better Metal Systems ........................ Page 20 .......... 888-958-5945 Olympia Maintenance ........................ Page 33 .......... 708-344-0344 Averus ........................................................................ 800-393-8287 Enviromatic Corporation of America ........................... 847-729-8000 KNIFE-SHARPENING SERVICE Cozzini Inc .................................................................. 888-846-7785 Maestranzi Brothers ................................................... 708-867-7323 KNIVES-FOOD PREP Mercer Cutlery ............................................................ 773-844-7256 LEGAL SERVICES Axia Law LLC .................................... Page 06 .......... 312-546-9951 LINEN SUPPLY & RENTAL SERVICE Ajax Linen & Uniform .................................................. 800-244-4000 Cosmopolitan Textile .................................................. 773-254-6100 De Normandie Linen................................................... 773-731-8010 Mickey’s Linen .............................................................773-545-7211

Valley Linen Supply .................................................... 630-897-4474 LIQUOR CONTROL SYSTEMS LCSI, Inc ............................................ Page 23 .......... 847-836-0194 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ................. Page 09 .......... 815-226-9353 LIQUOR-WHOLESALE Peerless Liquors ......................................................... 773-378-3908 LOANS & FINANCING Cash Advances........................................................... 708-495-0930 LOGISTICS COMPANIES Perishable Distribution Solutions ................................ 888-491-1641 MEAT PROCESSING EQUIP SALES & SERVICE LPS Corp ........................................... Page 20 .......... 847-451-2222 Berkel Midwest ........................................................... 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ............................ 800-382-2266 MEAT-WHOLESALE Bros .................................................. Page 29 .......... 773-890-5100 Artisan Specialty Foods ..................... Page 04 .......... 708-762-5238 Devanco Foods ................................. Page 33 .......... 847-228-7070 Meats By Linz .................................... Page 34 .......... 708-862-0830 Anichini Brothers ........................................................ 312-644-8004 Buedel Fine Meats & Provisions................................. 708-496-3500 Sierra Meat & Seafood ............................................... 800-444-5687 MEATS-SPECIALTY & EXOTIC MEATS Sierra Meat & Seafood ............................................... 800-444-5687 MEDICAL SUPPLIES Affi rmed Medical Service ............................................ 847-322-9185 MILK Instantwhip Chicago .......................... Page 22 .......... 800-933-2500 New Dairy ................................................................... 312-421-1234 MURALS-INTERIOR CUSTOM MEK Design................................................................ 847-858-1540 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002............................ 847-705-6619 NACHO-EQUIPMENT & SUPPLIES Gold Medal Products .................................................. 800-767-5352 NAME-PLATES & TAGS Classic Design Awards ............................................... 847-470-0855 OFFICE SUPPLIES Quill.com............................................ Page 29 ...........847-876-4115 OIL & SHORTENING Columbus Vegetable Oils .................. Page 17 .......... 773-265-6500 OILS & FATS-COOKING Columbus Vegetable Oils .................. Page 17 .......... 773-265-6500 OILS & VINEGAR Pastorelli Foods ................................. Page 03 .......800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils .................. Page 17 .......... 773-265-6500 OLIVE OILS Columbus Vegetable Oils .................. Page 17 .......... 773-265-6500 ORGANIC FOODS Biondillo/Today’s Temptations ........... Page 21 .......... 773-921-8282 Pastorelli Foods ................................. Page 03 .......800-SOS-AUCY OUTDOOR FURNITURE John Manson & Associates ........................................ 773-278-8280 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical .......... Page 16 .......... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .................................................... 847-635-0172 PAINTING & HANDYMAN SERVICES Schubert Painting ....................................................... 847-606-9660 PANCAKE-BATTER & MIX Lily From The Village Baked Goods .. Page 21 .......... 800-498-2248 Tec Foods Inc .................................... Page 28 .......... 773-638-5310 Gust John Foods & Products Corp ............................. 630-879-8700 PAPER-PRODUCTS Ramar Supply Co .............................. Page 34 .......... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co .............................. Page 34 .......... 708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta.................................... 773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ........... Page 23 .......... 847-234-0023 PASTRY INGREDIENTS Sotiros Foods .................................... Page 24 .......... 708-371-0002

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PEORIA5117 W. Holiday

For SaleRestaurant BuildingFor sale or will lease with aggressive NNNterms on land and property. Improved 0.81acre lot with building including coveredpatio seating, walk-up and drive-thruservice setup. Surrounding tenants includeGander Mountain, Pier 1 Imports, GreatExcape, TGIFriday’s, Culvers and HomeDepot. Retail or restaurant use only. Immediately adjacent to the Shoppes atGrand Prairie. $499,000

For More Information Contact:

Justin Ferrill 309-642-1009

[email protected]

HONIG-BELL

www.cbchonigbell.com

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FIN ad APR 14 issue.ai 3/10/2014 12:46:17 PM

PATIO HEATERS TNG Industries .................................. Page 30 ...........708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest ........................................................... 800-921-9151 PAYROLL SERVICE Payville Usa The Hero’s of Payroll .... Page 18 .......... 630-366-2600 PEST CONTROL/PEST ELIMINATION Mc Cloud Services............................. Page 08 .......... 800-332-7805 Presto X Pest Control ................................................. 888-627-5772 PHOTOGRAPHY Al MacDonald Photography ........................................ 630-283-0038 PICKLES & RELISH Vienna Beef ....................................... Page 32 .......... 773-278-7800 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ........................................................ 312-644-8004 PLAQUES Classic Design Awards ............................................... 847-470-0855 PLUMBING SUPPLIES Faucet Shoppe The ........................... Page 35 .......... 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ................................. 847-675-6066 POINT OF SALE SYSTEMS LCSI, Inc ............................................ Page 23 .......... 847-836-0194 Resource Point of Sale ...................... Page 11 ........... 773-252-5500 HotSauce Technologies .............................................. 312-623-6007 Merchants Solutions ................................................... 708-449-6650 NB Services of Illinois ................................................. 773-519-1961 Retail Control Solutions .............................................. 630-521-9900 Schmaus Cash Register & POS ................................. 847-675-6066 SilverWare POS ......................................................... 888-510-5102 TeePOS Torres Electronic Equip ................................ 773-862-9181 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products .................................................. 800-767-5352 PRESSURE WASHING Olympia Maintenance ........................ Page 33 .......... 708-344-0344 Mahoney Environmental ............................................. 800-892-9392 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons............................. Page 18 .......... 877-598-0909 PRODUCE DISTRIBUTORS Premier Produce......................................................... 847-678-0780 PUBLISHING Food Industry News.................................................... 847-699-3300 RE-UPHOLSTERY Chicago Booth ................................... Page 14 .......... 773-378-8400 REACH IN COOLERS United Fast Food & Beverage ........... Page 31 ...........847-616-0711 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & Mechanical .......... Page 16 .......... 847-381-0448 Accu-Tech ................................................................... 847-658-8440 CSI - Coker Service Inc .............................................. 888-908-5600 REFRIGERATION UNITS United Fast Food & Beverage ........... Page 31 ...........847-616-0711 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .................. Page 10 .......... 630-879-3131 RENDERER-RECYCLING Mahoney Environmental ............................................. 800-892-9392 REPAIRS-ALL TYPES Blue Line Store Repair ...................... Page 01 .......... 708-652-3355 RESTAURANT EQUIPMENT Manitowoc Foodservice ..................... Page 05 ........... 727-569-1111 FSI/Foodservice Solutions.......................................... 847-719-6088 Losurdo Inc ................................................................. 630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES C & R Restaurant Service ................. Page 08 .......... 312-850-1818 Custom Cooler & Freezer .................. Page 10 .......... 630-879-3131 Olympic Store Fixtures ...................... Page 19 .......... 773-585-3755 Quill.com............................................ Page 29 ...........847-876-4115 Ramar Supply Co .............................. Page 34 .......... 708-233-0808 Zepole Restaurant Supply ................. Page 39 .......... 630-783-1239 Berkel Midwest ........................................................... 800-921-9151 Mercer Cutlery ............................................................ 773-844-7256 RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical .......... Page 16 .......... 847-381-0448 Accu-Tech ................................................................... 847-658-8440 Berkel Midwest ........................................................... 800-921-9151 CSI - Coker Service Inc .............................................. 888-908-5600 Cobblestone Ovens .................................................... 847-635-0172

Hobart Corporation ..................................................... 847-631-0070 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ............................. Page 40 .......... 847-458-0500 March Quality Used & New Equip ..... Page 15 .......... 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ..................................708-361-1150 Kudan Group Inc ........................................................ 312-575-0480 Nick Dibrizzi/Coldwell Banker ..................................... 708-562-9328 Pontarelli & Company ................................................. 847-778-3571 Porter House Properties ............................................. 847-942-2291 RESTAURANT-DESIGNERS Sarfatty Associates ............................ Page 10 ...........847-920-1100 A D E Foodservice Equipment.....................................630-628-0811 Losurdo Inc ................................................................. 630-833-2828 RESTAURANT-EQUIPMENT MANUFACTURING Emberglo ........................................... Page 40 .......... 773-604-8700 RESTAURANTS La Scarola Restaurant ....................... Page 37 .......... 312-243-1740 SALAD-DRESSINGS & OILS Columbus Vegetable Oils .................. Page 17 .......... 773-265-6500 Tec Foods Inc .................................... Page 28 .......... 773-638-5310 SANITATION TRAINING Illinois Restaurant Association ........... Page 38 .......... 312-787-4000 SATELLITE TV SYSTEMS Prime Time Sports ...................................................... 847-637-3500 SAUSAGE Red Hot Chicago ............................... Page 27 .......... 800-249-5226 Vienna Beef ....................................... Page 32 .......... 773-278-7800 Anichini Brothers ........................................................ 312-644-8004 Crawford Sausage ...................................................... 773-277-3095 SAUSAGE MAKING EQUIP SALES & SERVICE LPS Corp ........................................... Page 20 .......... 847-451-2222 SAUSAGE PRODUCTS Rose Packing .................................... Page 02 .......... 800-323-7363 SBA LOANS Ridgestone Bank ............................... Page 20 ...........262-789-1011 SCALE SYSTEMS TeePOS Torres Electronic Equip ................................ 773-862-9181 SCALES Berkel Midwest ........................................................... 800-921-9151 NB Services Of Illinois ................................................ 773-519-1961 SEATING Waco Manufacturing ................................................... 312-733-0054 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ......................... Page 30 .......... 888-551-1998 SHEET METAL FABRICATION C & R Restaurant Service ................. Page 08 .......... 312-850-1818 SHIPPING SERVICES Perishable Distribution Solutions ................................ 888-491-1641 SHORTENING Columbus Vegetable Oils .................. Page 48 .......... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ............................ Page 24 .......... 888-774-6270 SIGNS Classic Design Awards ............................................... 847-470-0855 SILVERWARE & DINNERWARE John Manson & Associates ........................................ 773-278-8280 SLICERS-SALES & SERVICE LPS Corp ........................................... Page 20 .......... 847-451-2222 Berkel Midwest ........................................................... 800-921-9151 Maestranzi Brothers ................................................... 708-867-7323 SMOOTHIE MACHINES Blendtec...................................................................... 800-253-6383 SOAPS & DETERGENTS Lee’s Chemical Solutions .................. Page 15 .......... 844-550-5337 SOCIAL MEDIA SERVICES Stick Out Social ................................. Page 24 .......... 312-655-9999 SOFT DRINKS Caffi nated Club .................................. Page 13 .......... 800-975-3047 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ............................. Page 35 .......... 630-483-2256 Taylor Freezers and Equipment.................................. 888-942-0777 SOUP BASES Soupbase.com................................... Page 22 .......... 216-381-9916 SOUPS Vienna Beef ....................................... Page 32 .......... 773-278-7800

SPECIALTY FOODS Artisan Specialty Foods ..................... Page 04 .......... 708-762-5238 SPICE BLENDS Famar Flavors ............................................................ 708-926-2951 STAINLESS STEEL EQUIPMENT & REPAIR C & R Restaurant Service ................. Page 08 .......... 312-850-1818 STEAM CLEANING Better Metal Systems ........................ Page 20 .......... 888-958-5945 Olympia Maintenance ........................ Page 33 .......... 708-344-0344 Mahoney Environmental ............................................. 800-892-9392 STORE REPAIRS Blue Line Store Repair ...................... Page 25 .......... 708-652-3355 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Distributor .... Page 12 .......... 815-712-7707 SUPERMARKET EQUIP SALES & SERVICE LPS Corp ........................................... Page 20 .......... 847-451-2222 SUPERMARKET INTERIORS MEK Design................................................................ 847-858-1540 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest ........................................................... 800-921-9151 SURVEILLANCE-SYSTEMS TeePOS Torres Electronic Equip ................................ 773-862-9181 SYRUP-PANCAKE & WAFFLE Gust John Foods & Products Corp ............................. 630-879-8700 SYRUP-SUGAR FREE Gust John Foods & Products Corp ............................. 630-879-8700 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery ............................................ 847-593-5957 TABLES-ALL TYPES Chicago Booth ................................... Page 14 .......... 773-378-8400 John Manson & Associates ........................................ 773-278-8280 Waco Manufacturing ................................................... 312-733-0054 TAMALES Supreme Frozen Products.......................................... 773-622-3777 TOFU PRODUCTS-ALL TYPES Phoenix Tofu ............................................................... 773-784-2503 TOMATO PRODUCTS Pastorelli Foods ................................. Page 03 .......800-SOS-AUCY TRADE PUBLICATIONS Food Industry News.................................................... 847-699-3300

TRUCK GRAPHICS American Graphics ............................ Page 24 .......... 888-774-6270 TRUCK-REFRIGERATED DCI Central ........................................ Page 26 .......... 800-468-7478 TRUCK-SALES & SERVICE DCI Central ........................................ Page 26 .......... 800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center............................ Page 28 .......... 708-352-5551 TURKEY BURGERS Love Me Tenders, LLC ...................... Page 23 .......... 773-502-8000 TV SALES, SERVICE & INSTALLATION Prime Time Sports ...................................................... 847-637-3500 UNIFORMS-ALL TYPES Ajax Linen & Uniform .................................................. 800-244-4000 Valley Linen Supply .................................................... 630-897-4474 UPHOLSTERERS Vinyl Pro Company ..................................................... 708-505-2001 VENTILATING-SYTEMS CLEANING Olympia Maintenance ........................ Page 33 .......... 708-344-0344 Airways Systems ........................................................ 630-595-4242 Averus ........................................................................ 800-393-8287 VERTICAL BROILERS XL Manufacturing .............................. Page 31 .......... 773-271-8900 XL Manufacturing .............................. Page 31 .......... 773-271-8900 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical .......... Page 16 .......... 847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .................. Page 10 .......... 630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions .................. Page 15 .......... 844-550-5337 WEBSITE DESIGN Americaneagle.com ........................... Page 41 .......... 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ........ Page 32 .......... 630-930-9516 WHIPPED CREAM Instantwhip Chicago .......................... Page 22 .......... 800-933-2500 WORKERS COMP INSURANCE Northern Illinois Insurance ................. Page 09 .......... 815-226-9353 Farmers Insurance-Mark Holihan ............................... 847-823-6800 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ............................. Page 35 .......... 630-483-2256

MEMBER: CRBA

CLASSIFIEDS

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MEMBER: CRBA MEMBER: CRBA

LOOP - 5 S. Wabash Ave. Newly remodeled & fullyequipped restaurant in Mallers Building. Unique frontage & view of Wabash/Madison L-stop w/ great visibility. Price: $149K (Assets) Rental Rate: $3,605/Mo. Size: 3,332 SF Contact: Scott

Chicago’s Premier Hospitality Real Estate Brokers

Site tour and selection

Lease / sales agreementsProfessional referrals

P | 312.575.0480

@RestaurantRE KudanGroup

Since 1999, our qualified team of brokers has been helping buyers and sellers with:

www.kudangroup.com

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

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

Jeremy Kudan - Ext. 11 [email protected]

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

FOREST PARK - 7652 Madison St. - Molly Malone’s Irish Pub. Two-story restaurant w/ outdoor patio & full bar. Price: $200K (Business) $1Mil (Real Estate) Size: 6,250 SF (Building) 8,750 SF (Business) 18,671 SF (Lot) Contact: Jerrod/JC

EVANSTON - 810 W. Grove St. New construc-tion retail or restaurant space for lease. 2-tenant re-development of former Keg restaurant in down-town area. Price: $35/SF (NNN) Size: 3,494 SF Lot Size: 74x105Contact: Jerrod

HAMMOND, IN - 5260-62 Hohman Ave. - Aquavor.Turn-key nightclub/lounge 1 mile from IN/IL border. Features marble finishes & state-of-the-art entertain-ment. Price: $1.2M (Assets & Real Estate) Size: 6,100 SF Lot Size: .13 Acres Contact: Jarrett

LAKEVIEW - Confidential Listing Code #355. Existing quick-serve pizzeria. Features a good sized kitchen, 8-foot hood & cozy dining area. Ideal for small dine-in/carry-out. Price: $79,300 (Assets) Size: 800 SF (Approx.) Contact: Scott

LINCOLN PARK - 2273 N. Lincoln - Fat Sandwich CoOccupies ground floor of a two-story, mixed-use building. Near DePaul University w/ strong foot & vehicle counts. Price: $99K (Business) Rental Rate: $2,608/Mo. (Net) Size: 680 SF Contact: JC

LINCOLN PARK - 2706 N. Ashland Ave. Free-standing, fully-fixturedbar/restaurant. Furniture, fixtures & equipment included in asking price. Price: $375K (Real Estate) Size: 1,400 SF (Building) Lot Size: 2,675 SF Contact: Jerrod/Jarrett

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

New Li

sting

!

LOOP - 2030 S. Wabash St. - Formerly Cuatro. Fantastic opportunity to lease restaurant space w/ large dining room, lounge, bar & fully equipped kitchen. Rental Rate: $30/SF (Net) Size: 4,700 SF (Restaurant) Contact: Jerrod/Juan Carlos

PORTAGE PARK - 4368 N. Milwaukee Ave. Fully-fixtured bar/lounge & restaurant for sale/lease. Includes existing Black Iron & full basement. High foot & traffic counts. Rental Rate: $15.50/SF (Gross) Size: 5,800 SF (Total) Contact: Jarrett

ROGERS PARK - 1631 W. Howard St. Fully built-out restaurant just down the street from busy Howard Red line. Large kitchen w/ newer hood & built in walk-in cooler. Outdoor patio potential. Rental Rate: $18/SF (NNN) Size: 2,748 SF Contact: Jerrod

PONTARELLI ASSOCIATESReal Estate Services

Restaurant Brokerage DivisionVince Ferraro

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

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

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

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

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

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

Confi dential. Great Lease. Key $125K!!

TAVERNNorthwest suburban tavern with 2am liquor license!

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

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

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

YOU CONCEPTTotally re-habbed vintage building on Main Street (Rte # 72!)in West Dundee. FULLY EQUIPPED! Fantastic build-out with dining room/bar/banquets/patios...on the river!! Great lease.

Key $ = $150K or REAL ESTATE @ $995K.

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

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

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

SNACKSWOW! In line “store” at major NW mall.Established 20 years. If you want to be a

“hands on” owner/operator, this is for you!Won’t last @ $49K!!

RESTAURANT/BARFamous Forest Park pub.

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

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

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

BIZ, FF&E @ $149KTotal Package w/real estate: $650K

CALLING ALL CHEFSNew listing. Upscale dining. Excellent reputation.

Fantastic location. Major thoroughfare. Affl uent NW suburbs.High volume with verifi able fi nancials. Perfect for chef/owner.

CONFIDENTIAL! Business, FF&E @ $260K

BEST BUYFreestanding restaurant. Brick. Signalized corner. Signage.

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

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

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

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

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

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

MORE LISTINGS AVAILABLE–CALL!SELLING? ALWAYS CONFIDENTIAL!

[email protected] 847/778-3571

CLASSIFIEDS

may 41-48.indd 44 4/11/14 8:13 AM


MEMBER: CRBA

ME

MB

ER

: CR

BA

24 HOUR VOICEMAILEmail—[email protected]

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

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

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

CHICAGO NORTHLincoln Park Restaurant IconReal $$$ Maker. Pub with year round patio4,000 SF includes 1,000 SF patio & 1,000 SF prep certifi ed basement. On site valet parking for 50 cars. Two theaters directly across the street on BelmontFor Business Fixtures & Equipment $735,000

CHICAGO - TAYLOR STREETCome & join famous Taylor Street corridorHome of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery. Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4. Everything new and shiny, must see to appreciate. Available real estate.Owner motivated to sell!NEW! SOUTHWEST SUBURBS68 Archer Avenue, Bedford Park Second gen. restaurant/bar w/ full kitchenHard corner-Roberts Road & Archer Ave.8,900 SF building on 3.25 acre lotClose to Toyota Park, Midway InternationalAsking $895,000 for R.E., Bus., Fixtures & Equip.

BENSENVILLE ON IRVING PARK ROADNational Tenant LocationCorner, turn key free standing fast food restaurant with drive-thru. Presently operating as Brown’s Chicken & Pasta. Site was approved for a Popeye’s Chicken. 2,100 SF bldg., seats 40 on 97.47x150, 14,620 SF lotFor Sale $495,000; For Lease $18 per SF NNNReal Estate taxes $6.29 per SF

CHICAGO NORTHLincoln Park Restaurant Icon 4,000 SF building, plus lower fl oor banquet room, plus 2nd fl r apartment. Est. for 18 yearsComplete turn-key.For Real Estate & Business $1,449,000

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

CHICAGO LOOP Clark and LakeFast food restaurant 1,000 SF. Turn key-fully equipped. Rent $5,273 per month grossFood Court-next to McDonald’s, Dunkin Donuts, Subway, etc. For Fixtures, Equipment and Leasehold improvements $99,500

NEW - SOUTHWEST SUBURBS - TINLEY PARKTurn key free standing with drive-thru1,500 SF 50’s diner style, brand newTurn key, fully equipped restaurantCan be used as a breakfast/lunch concept or any fast food concept.

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

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

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

NORTHWEST SUBURBS - SPRING GROVESports Bar/Restaurant/Pizzeria4,500 SF Real $$ maker-qualifi ed buyers onlyLOMBARDFree standing 7,000 SF plus 3,000 SF lower level on 1.5 acres. Seats 300, parks 150.Turn key everything new & shiny.Offered at $16 per SF NNN

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

REALPOUL REALTY“Commerce With Morality™”

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

Peter J. Poulopoulos, MBA

DESCRIPTION ASKINGBANQUETS-FINE DINING-CATERING - Property and Business - Donʼt Miss it! $1,095,000 BREAKFAST LUNCH only - 6 Days Only; Excellent Potential $119,000 COMMERCIAL - Offi ces and 3 Apartments - Sit Back and Relax - Just Collect Rents $425,000 FAST FOOD - Free Standing - Long Established $130,000 FAST FOOD - Free Standing - Same Owners for 22 years - Money Maker $155,000 FAST FOOD - New Fixtures and Equipment - Small but Great! $69,000 FOR RENT - 1,200 sq. ft. - Ideal for Any Type of Store / Offi ce - High Visibility Area $Call FRUIT MARKET - Long Established and Profi table - Partnership Challenges $895,000 RESTAURANT - Free Standing - Well Known - Same Owners Over 40 Years $995,000 RESTAURANT Plus Mixed Use - Includes House, Commercial - a whole block! $1,370,000 RESTAURANT With 6-Apartments! - A Fantastic Deal - Super Opportunity $650,000 RESTAURANT With Property - Free Standing - Well Known - Excellent Business $2,250,000 RESTAURANT with Property - Well Known - Opportunity - You Must Qualify $820,000 SPORTS BAR RESTAURANT, PIZZA - With 3.5 Acres Property - A Super Deal $2,100,000 SPORTS BAR With PROPERTY - 1.3 Acres Strip Mall - Same Owner for 30+ Years $995,000 SPORTS BAR With PROPERTY- Well Known Place; a Popular Destination $795,000 SPORTS BAR With PROPERTY-1.5 Acres, An Unbelievable Deal! $1,500,000

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

BUSINESS OPPORTUNITIES, ETC.

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

business, 3) FREE FARMERSTM insurance quote

SMALL TOWN NEIGHBORHOODTAVERNS AVAILABLE FOR SALE

LaSalle/Peru AreaCOZY DOWNTOWN BAR In business since 1946. Steady clientele. Outdoor patio. Upstairs apartment Plenty of parking. Asking $109,900

NIGHTCLUB ATMOSPHERE Large clientele. Solid wood original bar with brass rail. Music & dancing. Large upstairs apartment. Parking. Asking $149,900

NEIGHBORHOOD SPORT BAR Gaming available. Kitchen and large bar area. Bar & all fi xtures included. Full basement. Parking available on property. Asking $138,000

Coldwell Banker Today’s RealtorsBarb Kuzma

[email protected]

Wendy Fulmer815-252-8280

[email protected]

FULL SERVICE RESTAURANT/CATERING/BAR AVAILABLE

BEEN IN BUSINESS OVER 40 YEARS W/ LONG TIME OWNER

RARE OPPORTUNITY IN GREAT NW CHICAGO LOCATION

BUSINESS ONLY OR BUSINESS AND PROPERTY AVAILABLE

2,800 SQ FT BLDG, 9,500 SQ FT OF PROPERTYZONED B3-1 COULD BE UPZONED TO

B3-1.5 FOR DEVELOPMENTBUSINESS $399K PROPERTY $799K

CALL 773-848-1078

USED KITCHEN EQUIPMENTLarge restaurant in Rosemont

has closed, leaving lots of quality equipment, kitchenware, etc.

Looking to sell for a great, low price. For details, please call:312-375-1852

COMMERCIAL/RESIDENTIAL BUILDINGTavern with Real Estate.

Corp. license with 4am and pub-lic 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$975,000

Call Wesley at 773-671-1273

may 41-48.indd 45 4/11/14 8:13 AM


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

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

Thinking of Buying or Selling?Call John Moauro!

Ambassador9999 West 143rd StreetOrland Park, IL 60462

Broker/AppraiserAlways Confi dential

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

Web: www.johngmoauro.com

JUST LISTED• Italian café in the Western burbs.

Free standing. Approximately 2,500 sq. ft. plus basement. High volume sales. Low rent. Property & business available. Business only - Asking upper $200Ks. Possible seller fi nancing. Call for details.

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

only. Reasonable rent. $399,000.

JUST LISTED• “ON THE ROAD AGAIN” Free standing, fa-

mous fast food drive-in with 1950’s memo-rabilia & theme. Local favorite Known for Burgers, fries and shakes. Seats 80. Parks 90. Property and business $679K.

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

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

NEW LISTING -FAMILY PANCAKE HOUSE

• 4,500 sq. ft. free standing facility. Seating for 150. Very favorable lease. Long time established. Western burbs location. Business only. Onsite parking for 50+ vehicles. Asking $249,900 OBO

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

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

BUSINESSOPPORTUNITIES

COMMUNITY FAVORITE• Restaurant w/ bar/banquets.

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

PENDINGJUST LISTED

PENDINGJUST LISTEDItalian café in the Western burbs.

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

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

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

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

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

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

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

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

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

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

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

• Downtown Chicago- Michigan ave.• 2013 Sales $887k• Rent $9,400/mth • Asking $299k • Owner fi nancing with $125k down

Fresh Food Franchise• Downtown- Michigan Ave• Ave monthly sales $25k• ZERO rent• Price $120k • Owner fi nancing with 60k down

Independent Quick Serve• European Style Kebabs sandwiches• Sales $250k• Asking $139k

Sandwich Franchise (West Loop)

• 2013 net sales $516k • Rent $3,800• Asking $175k

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

Asset Sale - Pizzerias• West Subs Pick up & Delivery $69k• NW Subs – 49 seats 3500 sq ft $89k

Franchise Re-Sale Opportunities • Subways (17)• Cold Stone Creamery (2)• Pockets (1)• Papa Johns (3)• Luke’s Beef (WI) (1)• Red Mango Yogurt (2)

FOR LEASEPrime restaurant location for lease.

Located in high volume shopping center in NW suburbs. Next to Walgreens.

New interior construction. Competitive lease terms. Plenty of parking.

Ideal for breakfast.Call 847-840-5994

ADELPHIA PROPERTIES

LONG GROVE - FORMER DOUBLE G’S RESTAURANT

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

ST CHARLES - GABBY’S KITCHEN

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

CRESTWOOD - FORMER MITCH’S PUB

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

Simeon Spirrison, CCIM & George Spirrison, CCIM 630.455.4495

www.adelphiaproperties.com

1) INVESTMENT PROPERTY - Two tenant 9,000 sf industrial building in mint condition on Busse Hwy. in DesPlaines, Il. Net Operating Income $54,000.00 Cap Rate 8.3%, Long-term tenants - good investment property with no deferred maintenance.

2) OFFICE/WAREHOUSE - Single ten-ant 10,000 sf building in excellent con-dition on Colfax Avenue in Palatine, Il. 1,725 sf of modern showroom, 2,500 sf offi ces and 6,215 sf of warehouse with drive-in door. Asking Price $549,000.00

3) DEVELOPMENT SITE - Downtown Arlington Heights, on busy Dunton Av-enue, one block from train and shop-ping. Site was approved for 49 condos plus retail. Asking $900.000.00

4) OFFICE/RETAIL - Prospect Heights, Il. 4,911 sf center with 4 tenants. Locat-ed next to Village Hall, building is in ex-cellent condition, 3 units are occupied, 1 vacant. Asking Price $575,000.00

5) OFFICE/RETAIL - Mt. Prospect, Il. new listing 5,400 sf. 2 tenants current-ly occupy 2,700 sf and the vacant unit of 2,700 sf is fully built-out for medical. Asking Price $625,000

PAPPAS REAL ESTATE

INC.

Call Dean Pappas Cell: 847-809-2605 [email protected]

n LOW INVESTMENT

n SIMPLE OPERATION

n 41,000 LOCATIONS IN OVER 100 COUNTRIES

n MINIMAL SPACE REQUIREMENTS

For more Information call773-380-3040 ext 25

or at

[email protected]

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

*More locations than any other QSR

THE #1 FRANCHISE*

FRANCHISEOPPORTUNITIESNOW AVAILABLE

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

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

*More locations than any other QSR

FRANCHISE OPPORTUNITIES NOW AVAILABLETHE #1

FRANCHISE*

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

FOR SALEFast food restaurant.

Est. since 1987.Located in busy strip mall in the

NW Suburbs. Seats 70.

For more info, call John(847) 394-3339

FOR SALEBanquet Hall. SW Suburb.

Well established. Busy location.

Seating 300+ 7,000 sq. ft. building on 1 acre lot. Property and business.

Confi dential.708-543-4607

MEMBER: CRBAMEMBER: CRBA

may 41-48.indd 46 4/11/14 8:13 AM

FREE SEMINAR:

The Top 10 Things You Need To Know To Tap Into the Gluten Free Market

Gluten free expert and consultant Denise SanFilippo will cover these topics as well as providing answers to your specifi c questions about the Gluten Free trend in the food industry.

PRESENTS

ShmoozefestTHURSDAY MAY 8TH, 5pm to 8:30pm

DRINK Nightclub, 871 E. Algonquin Road in Schaumburg ■ Networking ■ Free Food ■ Cash Bar ■ Free Prizes ■ Fun

No RSVP Needed ■ Bring Your Industry Peers!� e event IS FREE, and will be open to foodservice operators, owners, chefs, students and suppliers. (Requires Your Business Card For Admittance)

INDUSTRY NEWSFOOD FOUNDED 1982

SHMOOZEFEST IS SPONSORED BY

Quality Food Brokers, Inc.

may 41-48.indd 47 4/11/14 8:13 AM

may 41-48.indd 48 4/11/14 8:13 AM

Food Industry News May 2014 web

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