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NEWSFOOD

INDUSTRYFOUNDED 1982

Your Local Foodservice Industry Buying Source APRIL 2014

AROUND chIcAgO: SPIcE .................................. 4 KENDAL DUqUE ............................ 8 mARITA TANTIvIRASUT ................... 9 chANDLER SINgh RAwAT ...............11 DOBRA BIELINSKI .........................35TRAvEL: DOmINIcAN REPUBLIc ...........................12LOcAL NEwS ..............................................13cARY mILLER ..............................................28DININg wITh mS. x .........................................40DIREcTORY ..............................................41cLASSIFIEDS ..............................................44

FOOD INDUSTRY NEWS ApRIl 2014

college of DuPage’s Amazing culinary EnvironmentStudents are flourishing at the College of DuPage Culinary & Hospitality Center. The 60,000 square foot LEED certified facility is home to their acclaimed Hospitality Program as well as their ACF accredited Culinary and Pastry Programs. The building houses a boutique hotel, two restaurants, a retail outlet for student made product and state of the art instructional kitchens. The restaurants and hotel raise the “living laboratory” concept to a whole new level. COD culinary students work and learn at both restaurants, acquiring real-life training alongside talented faculty members and top-notch chefs. Continued on page 27

Bright Outlook for U.S. Food manufacturersLower crop prices and accelerating consumer demand are bright-

ening the outlook for the U.S. food and beverage manufacturing industry, according to a new report issued by BMO Harris Bank.

“High and volatile crop prices have been the industry’s biggest scourge over the past decade,” said Aaron Goertzen, Economist, BMO Capital Markets. “With crop prices down 20% from a year ago – and some crops such as corn down even more – conditions are ripe for a healthy rebound in industry profitability.”

While real consumer spending on food and beverage products has fueled only a gradual, stop-and-go recovery to date, demand growth strengthened meaningfully over the second half of 2013. Goertzen expects that demand will continue to receive support from stronger household balance sheets, rising consumer confidence, and reduced economic fragility in both the United States and globally. Further-more, the industry’s relatively solid balance sheet will help cushion the impact of an eventual rise in interest rates.

Some segments in the food and beverage industry will continue to grapple with important challenges, including drought conditions in California and dwindling hog and cattle herds nationwide are keeping upward pressure on fruit, nut and livestock prices. Other factors are shifts in consumer preferences, Food & Beverage labor productivity going flat since 2005, and regulatory uncertainty – producers are coping with uncertainty surrounding ongoing trade negotiations and potential changes in food labeling requirements.

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The Importance of Being ACF Certifi edBy Chef Joe Aiello, CEC, AAC, HOGT President ACF Chicago Chefs of Cuisine Assn. Inc.

The ACF Chicago Chefs of Cuisine Association of Chicago a chapter of American Culinary Fed-eration, Inc. (ACF), the largest professional chefs organization in North America its mission is to promote the professional image of American chefs through education of culinarians at all lev-els. ACF operates the most comprehensive certi-fication program for chefs in the United States. The Certified Executive Chef®, CEC®, Certified Sous Chef®, CSC®, and Certified Executive Pastry Chef®, CEPC®, are trademarked by the ACF and accredited by the National Commission for Certi-fying Agencies, NCCA, for having met the highest standards for credentialing of a professional cer-tification program- making it a mark of distinc-tion in a chef’s career. Why Grow Your Team and Your Business with ACF Certification?

■ Demonstrates a benchmark of excellence to your customers by demonstrating professional standards in culinary skills and knowledge.

■ Motivates your team to improve profession-ally and remain relevant by knowing you value their skills and support them in lifelong learning through the recertification process.

■ Improves recruiting, training and retention success and complements existing professional development programs.

■ Impacts bottom-line as certified chefs provide results quickly to your organization. Given to-day’s budget realities, this is a benefit that’s hard to ignore.ACF has recently rolled out a new

certification process as easy as 1,

2, 3 and 4 using a two-step applica-

tion process. For more information

visit the website at www.chicago-

chefsofcuisine.org.

Food Industry News Issue 4, April 2014 (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

Food Industry News® April 2014

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Tuesday, April 1: April Fool’s DayThursday, April 3, 1868: Hawaiian surfs 50 ft wave, the highest wave ever.

Friday, April 4, 1968: Martin Luther King, Jr. assassinated

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AROUND CHICAGO With Valerie MillerSPICE RESTAURANT/ HOLIDAY INN GURNEE

Spice Restaurant is located in the newly remodeled Holiday Inn Gurnee Convention Center. The hotel is right across the street from Gurnee Mills Shopping Center. If you’re looking for a nice place to unwind and get a bite to eat, you should check this place out. Spice Restaurant offers contemporary cuisine in a casual set-ting.

About the Chef at SpiceExecutive Chef Chris Solare lives in McHenry and has been

cooking professionally for 17 years. His passion for the culi-nary arts has taken him to the White House, where he cooked for former Vice President Dick Cheney in 2004-05. Before managing Spice, he managed Lafitte’s in the Embassy Suites in Schaumburg.

He prides himself on cook-ing. It’s not just standing in the kitchen serving plate after plate and taking home a paycheck at the end of the week. For him, it is about so much more than that. What keeps him going is his pas-sion, an emotional connection to the craft that he strives to share with others. He sacrifices his time to do what he loves. He wants his guests to see his talent, and appreciate it and is willing to work countless hours to see a smile on their faces. His dedica-tion allows them an opportunity to make their own emotional connection with family and friends in the the most timeless way – over a good meal.

Menu: American / KhanHis menu showcases Ameri-

can classics and Indian spe-cialties. For starters, offerings include blackened fish tacos, wicked wings, samosas, dal mix which is lentils cooked in butter & cream and pakora chicken. Pakora chicken is assorted veg-etables seasoned with spices, dipped in batter and fried with chunks of chicken. You’ll have choice of soup, salad and they even have pizza. Sandwiches in-clude an assortment of burgers and the chicken tike naan which is tandoori grilled chicken, cilantro spread and caramelized onions. Entrees include fire roasted chicken kebabs, braised boneless short ribs and a killer lobster Mac’ n cheese.

Spice Restaurant is at 6161 W. Grand Ave. in Gunree, IL. For more info log on to spiceloungegurnee.com. Holiday Inn Gurnee Convention Center is a full service hotel.

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April 6,1983: Ronald Reagan’s secretary of the Interior, James Watt, cancels an appearance by The Beach Boys

at Washington DC’s Independence Day festivities, infamously stating that the band would attract

“an undesirable element.”

Arenas Explore Upscale Food

Live-event food ser-vice companies, includ-ing Delaware North, which supplied the Su-per Bowl crowd at New York City’s MetLife Sta-dium, are revamping their menus with fresh, higher quality ingredi-ents to win over more consumer dollars. “Hot dogs and hamburg-ers and french fries are king, but there’s a whole subset now that is looking for a bet-ter dining experience,” said Steven Brush of consulting firm iBran-dEz. – QSR Magazine

Lost Revenue from Snowtorms

Storms that sent snow, ice and freezing temperatures to the Southeast caused some restaurants to lose out on key Valentine’s week reservations, while oth-ers soldiered on and stayed open through the storm. Atlanta res-taurateur Cliff Bramble said storm-related clo-sures and cancelled res-ervations cost his three restaurants and wine bar about $75,000.

In Charlotte, N.C., eateries including Amelie’s French Bak-ery and Thomas Street Tavern worked around the storms to keep the doors open.

– Adapted from The Charlotte Observer

Difference of opinion leads to

enquiry, and enquiry to truth.

— Thomas Jefferson

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Safety Management is Important for Your Workplace

A safe workplace is the result of careful planning and a con-sistent program. You can’t scribble a few warnings on a Post-it note and assume everything will be fine. According to Entre-preneur magazine, a solid safety program consists of these spe-cific elements:

• Management commitment. You can’t delegate and then forget about something as important as safety. You, other man-agers, and your organization’s senior leadership must show con-sistent support for safety procedures and protecting employees.

• Accountability. Designate a manager or a task force to be responsible for creating your program—and enforcing it. Don’t spread accountability too thin, or no one will feel a personal commitment.

• Inspection. Take the time to thoroughly check out your workplace and identify every potential hazard that’s present. Take steps to correct problems promptly.

• Training. Both managers and employees should receive proper training on handling equipment and working safely. Don’t make it a one-time thing; training should be ongoing so it stays fresh in everyone’s minds.

• Awareness. Remind employees of their own responsibil-ity for maintaining a safe workplace. Point out tasks and areas where extra attention may be needed.

• Medical attention. Stock a first-aid kit and make sure ev-eryone knows where to find it quickly. Develop plans for deal-ing with major injuries and accidents.

• Investigation. Prepare to investigate accidents right away. You need to determine what went wrong and how to prevent a recurrence in the future.

• Documentation. Record accidents, investigations, train-ing initiatives, and anything else that might have a bearing on safety and your program’s effectiveness.

You don’t have to be a “person of influence” to be influential. In fact, the most influential peo-

ple in my life are probably not even aware of the things they’ve taught me. — Scott AdamsOnly when a heart is broken can it be opened to empathy.

Manitowoc Foodservice Lunches New Ice Machine Brand

Manitowoc Foodservice announced that it is launching a new brand of cube ice machines mar-keted and sold under the Koolaire® brand name. Koolaire modular “Kube” ice machines are avail-able in three convenient sizes, 22”, 30” and 48” with 7 different production ranges from 250 lbs. to 1350 lbs. of ice per day.

“The Koolaire brand was designed and devel-oped from the ground up to address the price driven, performance segment of the market”, ac-cording to Sr. Product Manager, Murray Meyer. Koolaire is tar-geted to customers who buy on price and want basic features, but also want high quality and reliability. The Koolaire brand will be supported by Manitowoc Foodservice current distribution part-ners and service network.

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

Member Benefi ts:■✓ Cost Savings on Basic Services■✓ Quality Certifi cation & Educational Programs■✓ Critical industry Representation■✓ Unique Marketing Opportunities■✓ Valuable Information Resources

For IRA Membership Information, Call 312-787-4000

Classes also available at your location To Register, Visit Our Website: www.illinoisrestaurants.org

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ReCertifi cation: City & State

APRILWednesday _________9, 30MAYMonday (Spanish) ______19Tuesday ______________20

JUNEMonday ______________30Tuesday ______________10

APRIL________________ No ClassMAYWednesday ___________ 7JUNE________________ No Class

APRILThursdays ____ 3, 10, 17, 24MAYThursday _____________ 15Fridays ________ 2, 9, 23, 30JUNEWednesday ___________ 25Thursdays __________ 5, 12Friday ________________ 20

Alcohol Awareness (B.A.S.S.E.T.)1- DAY FORMAT 9:00 am - 2:00 pm

SUMMER FESTIVAL SANITATION9:00 am-12:00 pm

ServSafe Sanitation Certifi cationAPRILMondays - Spanish ________________ 7, 14Monday-Tuesday __________________ 28, 29Tuesdays ________________________ 8, 15Tuesday-Wednesday _______________ 1, 2Wednesdays ______________________ 23, 30Saturdays ________________________ 5, 12

MAYMondays- Spanish _________________ 5, 12Tuesdays ________________________ 6, 13Tuesday-Wednesday _______________ 27, 28 Wednesdays ______________________ 14, 21Thursdays _______________________ 1, 8Thursdays _______________________ 22, 29Saturdays ________________________ 10, 17

JUNEMondays – Spanish ________________ 2, 9Monday-Tuesday _________________ 23, 24Tuesday-Wednesday _______________ 3, 4Wednesdays _____________________ 11, 18Thursdays ______________________ 19, 26Saturdays ______________________ 14, 21

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Chef Profi leNAME: Kendall Duque

RESTAURANT: American Junkie

PHONE: 312.239.0995

ADDRESS: 15 W. Illinois Street, Chicago, Illinois 60654

BIRTHPLACE: Quito, Ecuador

CURRENT POSITION: Executive Chef

FIRST FOODSERVICE JOB: Line Cook at Masaʼs in San Francisco under Julian Serrano

FAVORITE FOOD: Japanese Food

AWARDS/HONORS: Best New Chef Chicago Magazine ; Rising Star Chef Chicago

MEMORABLE CUSTOMERS: Julia Child and Jacques Pepin

WORST PART OF JOB: Missing important celebrations such as wed-dings, holidays, etc.

MOST HUMOROUS KITCHEN MISHAP: Exploding herb puree in blender working with Rocco DiSpirito in NYC.

FAVORITE FOOD TO PREPARE: Making fresh pasta with my kids, Claire and Francesca

PART OF JOB THAT GIVES MOST PLEASURE: Working day in and day out with talented people like our kitchen manager Ruben Orozco.

IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: I would be a musician. Music is my fi rst love.

BEST ADVICE RECEIVED: Donʼt give up no matter how hard it gets because once you do, it gets easier to take the easy way out.

FAVORITE VACATION SPOT: New Orleans

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: It keeps one abreast of all things industry.

Post Buys Sports Nutrition Brands

Nestle is selling its sports nutrition busi-ness, including its Power-Bar and Musashi brands, to Post Holdings as Post looks to capitalize on the growing demand for health and fitness snacks. Post also has purchased Dymatize En-terprises, which makes protein bars, powders and supplements, and Golden Boy Foods, pro-ducer of private-label nut and peanut butters, dried fruits and nut snacks.

– Reuters

Genius is one percent

inspiration and ninety-nine

percent perspiration.

— � omas A. Edison

Tuesday, April 22: Earth DayWednesday, April 23:

William Shakespeare bornWednesday, April 23:

The Ramones release their fi rst album.

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Chef ProfileNAME: Marita Tantivirasut

RESTAURANT: Bites Asian Tapas

PHONE: 773-270-5972

ADDRESS: 4857 N Paulina St., Chicago, IL 60640

BIRTHPLACE: Bangkok, Thailand

CURRENT POSITION: Executive Chef and Co-founder

FIRST FOODSERVICE JOB: Tank Sushi

FAVORITE FOOD: Any fresh ingredients. Especially fish.

MEMORABLE CUSTOMERS: Mayor of Chicago Rahm Emanuel

WORST PART OF JOB: When customers are not satisfied with their food

MOST HUMOROUS KITCHEN MISHAP: My sous chef burned 60 lbs. of our chicken wings.

FAVORITE FOOD TO PREPARE: Jok Kakuni. Rice Porridge.

PART OF JOB THAT GIVES MOST PLEASURE: When customers leave the restaurant with 1000% satisfaction and keep coming back.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: Artist or Interior Designer. I love decorating house and do everything from my both hands.

BEST ADVICE RECEIVED: Just do your best!

FAVORITE VACATION SPOT: Hawaii and Maldives

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Tips from senior and new chefs.

Gold Medal Gets Garretson for VP

In the last 20 years, interna-tional sale totals for Gold Medal have grown 14-fold, creat-ing double-digit

increases year after year—thanks in part to David J. Gar-retson, the newly appointed V.P. International Sales. Since 1990, Garretson has helped Gold Medal’s global presence expand, including large, re-cent growth in Brazil, Russia, India, and China. These con-sistent, multi-million-dollar advances come from developments like the explosion of worldwide movie theatres and customers en-joying new concession concepts. “People appreciate knowing they are going to get a detailed, thoughtful response just for them,” Garretson said. “It’s about helping them grow and succeed.”

About Gold Medal: The company began in 1931 and now employs more than 375 people across 11 locations, including its manufacturing headquarters in Cincinnati, OH, and distributes worldwide.

Berg’s Wireless Liquor System

Five years in development, the new Berg Wireless System was de-signed for any operator serving li-quor by the drink. Independent or chain restaurants and hotels as well as night clubs, casinos, bowling

centers or local taverns - it does not matter. Berg Wireless an-

swers every objection, solves every problem yet is affordable, func-tional and easy to use. The System fully integrates with all other Berg products for total beverage control and management. POS Interface capability is naturally a given. Typ-ical savings result in a 6-month or less return-on-investment.

Have one bottle that multiple bartenders pour from - don’t change a thing. Worried about bat-tery life - how does 10,000 pours between charges sound? Need the Wireless Pourer to be easily iden-tifiable when it is time to recharge - it is. Want to have cocktails au-tomatically entered and ready to pour - they are. Tired of worry-ing about staff playing games and opening unsecured bottles at the bar - sleep well as virtually all li-quor (including reserve stock) is secured.

GRILL TO PERFECTION: Two Cham-pion Pit Masters’ Recipes and Techniques for Unforgettable Back-yard Grilling arrives this month from Page Street Publishing. Andy Husbands, Chris Hart and coauthor of Wicked Good Barbecue’s Andrea Pyenson ramp up the mastery of real grilling and everything associated with it. Multi-award winners Hus-bands and Hart share their godlike grillin’ mojo in a sure-to-be classic book. Savory photography enhances this stellar collaborative guide that any BBQ fan will treasure. Salads and sides are included. $21.99; pa-perback; ISBN: 9-781-62414-042-6. Also available in e-editions –MB

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The key to creating authentically light, naturally smoky-tasting naan is heat. Stonefire®, makers of the number one naan in North America, is armed with the largest commercial tandoor oven in the world capable of the searing heat required for true Indian flatbread.

Stonefire Authentic Flatbreads is returning pita to its former glory with an authentic recipe using whole wheat flour that is free of any artificial colors and preservatives, additives, trans fat or hydrogenated oils. Made with natural ingredients, Stonefire’s Pita is soft, chewy, fresh tasting, and won’t tear when filled.

Stonefire’s Italian Artisan Pizza Crust, available in both original and multigrain, comes in a rectangular shape easy to serve and eat, while the Italian Thin Pizza Crust comes in a round shape and is packaged with an authentic Italian sauce made with real to-matoes and basil. Both are fully baked (ready to top, heat and serve), easy to prepare, and are ideal plat-forms for favorite pizza toppings and recipes.

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Staying Connected With Meat Products

As U.S. consumers trend toward eating less meat, merchandising in the meat department is becoming more important, according to PG’s 2014 Annual Re-tail Meat Report. To help consumers stay engaged with meat products, retailers are focusing on visual displays and promotions via direct mailings, digital marketing and social media, the report says. – Adapted from

Progressive Grocer

Rise in Restaurant Traffic

According to Estiator, restaurant traffic was flat during the 12-month period through Septem-ber, and sales rose a bare bones 2%, metrics NPD Group says will improve this year as consumers see a rise in disposable income and a drop in un-employment. Traffic is on track to rise 1% in 2014 and sales are expected to grow 3%, with fast-casual eateries and coffee and doughnut shops continu-ing to lead, the report said. – Adapted from Estiator

Dunkin’ Brand StrategyGrowth at Dunkin’ Brands is largely focused on its

namesake doughnut chain, which added more than 370 U.S. units last year while sister brand Baskin-Robbins grew by only four new stores. Instead, the growth plan for the ice cream brand is pegged to re-tail sales of its branded products. Baskin-Robbins ice cream has been rolling out at California grocers and is slated to be in supermarket freezer cases across the country by May, said spokesman Justin Drake.

– Adapted from American City Business Journals

Re-opening EnvelopesThis never happens with

email, but it does with UPS or any zip-strip self-sealing

envelope: If you seal an envelope and then realize

you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two.

Viola! It unseals easily.

Trendingn Businesses with fewer than

500 employees drive the econ-omy, and represent about 55% of all jobs in the country.n Krispy Kreme will mark 21

consecutive quarters of growth in same-store sales after focus-ing on operational improve-ments and providing a better customer experience. The com-pany has spent relatively little on measured media and has no agency of record; it relies heav-ily on social media and word-of-mouth to maintain sales.n Restaurants and food-

makers continue to expand their gluten-free offerings, but gluten-free dishes still account for less than 1% of restaurant menu items

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Chef Profi leNAME: Chander Singh Rawat

RESTAURANT: Bombay Chopsticks by India House

PHONE: 847.380.5775

ADDRESS: 721 West Golf Rd., Hoffman Estates, IL 60169

BIRTHPLACE: India

CURRENT POSITION: Executive Chef

FAVORITE FOOD: Indian and Chinese food

AWARDS/HONORS: Mr. Harish Rawat, who currently serves as the Minister of State for Labour & Employ-ment for the Government of India provided Chef Rawat with a written letter of recommendation. Ashok K Agrawal, Principal of Delhi Institute of Hotel Man-agement & Catering Technology, which is an autono-mous body of Govt. of N.C.T. of Delhi, provided Chef Rawat with recognition as well. In addition, Col O P Malhotra, who serves as Secretary of Delhi Gymkhana Club Ltd., also writes CS Rawat a letter of recognition. Chef Saman Singh of Bombay Café in Fort Lauderdale, Florida also writes in support of CS Rawat’s renowned expertise in Indo-Chinese cooking. Prof. S.C. Bagri of Indian Hospitality Congress, who serves as President IHC at HNB Garhwal University confi rms in his let-ter that CS Rawat actively participated in the national workshop entitled “Hospitality Industry in India: Issues and Trends.” The Mayor of Hoffman Estate Vil-lage awarded Chef CS Rawat with certifi cate of appre-ciation on November 4th, 2013 at the Village Hall.

MEMORABLE CUSTOMERS: Former Indian Prime Min-ister of India Rajiv Gandhi,fi lm star Amitabh Bachan.

WORST PART OF JOB: Going home.

MOST HUMOROUS KITCHEN MISHAP: On the Holidays when it’s crazy busy, in the kitchen is the most hu-morous mishap.

FAVORITE FOOD TO PREPARE: Gravy Lobster and Crab.

PART OF JOB THAT GIVES MOST PLEASURE: Prepar-ing the recipe for all the food, like consistency of dishes enhancing the image of the restaurant.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I would prefer to join the Army to serve the nation.

BEST ADVICE RECEIVED: Never say “No”.

FAVORITE VACATION SPOT: Hawaii Islands and Hong Kong.

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUS-TRY NEWS: To check out the latest news in the food industry.

Continue to expose yourself to new

ideas. Trust your in-stincts and think for yourself. Make art, or at least value it.

— Samuel L. Jackson

DRAIN PROBLEMS?CALL THE FOOD INDUSTRY EXPERTS

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Whip It!You also eat less sugar

and calories with your cakes and cupcakes with a simple tip: When you buy a container of cake frost-ing from the store, whip it with your mixer for a few minutes. You can double it in size. � is way, you get to frost more cake/cupcakes with the same amount but cut the amount of actual frosting you eat.

LifehacksSimple fi xes to annoying problems

Effective leadership is not about making speeches or being liked; leadership is

defi ned by results, not attributes. — Peter Drucker

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Getting There: Packages out of Chicago on Apple Vacations or US Airways Vacations

You can fly into Santo Domingo or Punta Cana. It is approximately a 2 ½ hour drive from Santo Domingo to Punta Cana. Packages can include air, hotel and transfers.

Santo Domingo is located in the heart of the Caribbean bordered by Haiti. Rich in history and culture and as the oldest city in the New World, Santo Domingo’s Colonial City boasts the first street, cathedral, university and hospital in the Americas. Highlights include the Palace of Fine Arts and many museums including The Alcazar de Colon (Columbus Palace) museum. This building was built in the 1500’s by the son of Christopher Columbus,

Diego and his wife. The Caribbean seaside boardwalk known as the El Malecon runs along the coast with restaurants, entertainment and hotels. Dominican cuisine consists of meat, rice and beans. Specialties include coffee, rum and cigars. For more info log on to godominicanrepublic.com

Punta Cana is a popular tourist area with major resort hotels and casinos. It faces both the Caribbean Sea and the Atlantic Ocean. The Dominican Republic’s beauty consists of mountains, valleys and pristine white sand beaches. Eco tourism and adventure tourism is very popular. Visit a national park, take the kids to Dolphin Island Park, go hiking, or ride on a zip line. Watersports are in abundance and if diving is your preference, they have a lot of dive sites which visit caves, reefs and sunken boats.

Accommodations include; Barcelo Resorts, Dream, Iberostar, Paridisus & Riu Palace

My pick: HARD ROCK HOTEL PUNTA CANAHard Rock Hotel is an all-inclusive experience with

over 1700 rooms is set on 121 lush acres. Choose from 9 restaurants, 24/7 room service, snacks, nightly entertainment, daily activities, on site recreation, casino, 12 pools, a spa and fitness center. Adjacent to the hotel is the Hard Rock Golf Club, Nicklaus designed golf course. For the kids they offer The Little Big – club for kids offering themed activities, mini theatre for movie nights, talent show and karaoke. Displayed at the hotel are Hard Rock’s iconic music memorabilia, plus you can pick up a great souvenir at their rock shop. Check for a list of upcoming events at hardrockpuntacanta.com. This is one resort where you might not ever venture off the property.

Dominican Republic is a year round destination with its warm tropical climate. For reservations and more info log on to godominicanrepublic.com and hardrockpuntacana.com

Wine Prices May Stay the Same Despite DemandFine-wine demand is up, but grape costs are down, making winery profitabil-

ity also depressed compared to data from 2013, according to a Silicon Valley Bank report. Some 78% of wineries say they will hold or increase prices, but raising prices will be hard to justify, the report said. “Wineries will likely be unable to pass increased grape and bulk wine costs along to consumers,” said SVB’s Rob McMillan. – Source: Wines & Vines magazine

On-The-Go Packaging More and more consumers are getting creative

when it comes to their food-and not just what they eat, but how they eat it! Mason jar salads are particu-larly a popular trend, with healthy eaters easily able to transport their salad creations on-the-go. Not only is it aesthetically pleasing, but also a healthy solu-tion to many commuters, travelers and busybodies on the move.

Two Chicago-based companies are catching on to this trend by offering convenient on-the-go packag-ing – Farmer’s Fridge and Standard Market are mak-ing packaged salads in recyclable plastic jars that go in the refrigerator and can be taken to-go wherever you want. Farmer’s Fridge salad options include the Antioxidant, Detox, Mediterranean and more. Stan-dard Market offers Asian Chicken Salad, a Soba Noo-dle Salad, a Cobb Salad, and a Tofu Crunch Salad Shaker.

april 9-16.indd 12 3/12/14 2:52 PM


Joe Caputo & Sons Fruit Market, which operates three subur-ban grocery stores, is taking over four former Dominick’s sites, in Northbrook, Arlington Heights, Des Plaines and Elk Grove Vil-lage. The Northbrook and Arlington Heights stores are scheduled to open by early April, with theh Elk Grove Village location open-ing shortly thereafter, according to a spokes-woman. the Des Plaines store will be up and running by the end of the year, she said. Dom-inick’s parent company announced last Octo-ber that it would close all 72 stores by Dec. 28. - Chicago Sun-Times Tasty Breads is growing and plans to move its operations to a bigger plant in North-brook. Project planned near Old Orchard—Chicago real estate in-vestor Seth Singerman, founder of Singerman Real Estate LLC, wants to build a shopping center and residential tower right next door to Westfield Old Or-chard Mall in Skokie. -

Chicago Sun-Times Aurelio’s Piz-za, a well-loved iconic family pizzeria with 41 locations across six states, is now officially open in Peoria and is ready to serve pizza lovers with its famous fare. Fiore Cupcake Boutique is relocating from their current loca-tion at 17W422nd St. in

Oakbrook Terrace, IL to a new and larger shop at 28 Forest Ave. in Riv-erside, IL. Owner Jori Jerabek says they out-grew the space. The new shop will allow them to expand the menu and be a full-service bak-ery; plans to open in Spring of 2014. The Clumsy Chefs team at Elgin High School in Illinois won the state ProStart competition earlier this month with a business plan for a movie-themed restau-rant, and the group will head to the NRA’s ProStart competition in May in Minnesota. The students are part of a four-year culinary arts program that includes an on-site restaurant run by juniors and se-niors. - The Daily Herald Meat products company Hof Haus will be adding a slicing and packaging operation as part of a $9.6 million expansion of the city’s West Side. The expansion should create 25 new jobs.

Local News

Taft’s vegetarian gyros are an-other Chicagoland creation that lets those who choose vegan authentic fun and flavor.

What I’ve LearnedCompiled by Bob Schwartz

n Make a game of finding something positive in every situ-ation. n Optimism is the one quality

associated with success and hap-piness than any other.n Attitude and personality are

as important as experience and ability. n Whatever you believe w/

emotion becomes your real-ity. You always act in a manner consistent with your innermost beliefs and convictions. Every great leap forward in your life comes after you made a clear decision of some kind.n Be absolutely clear about

who you are and what you stand for. Refuse to compromise. Integrity is the foundation upon which all other values are built.

Social Media Management

You’ve done it for love. Now you’re doing itfor a living.

Ridgestone Bank is the #1 SBA lender in Illinois.

Our experience in lending to food and manufacturing businesses can help you use an SBA loan to:

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Benefits of SBA loans are: Longer terms • Greater cash flow • Lower equity

Turning love into success. At Ridgestone Bank.

To contact a lender, call: 847.805.9520 or visit us at: ridgestone.com

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n Truthfulness is the main element of character. Deal hon-estly and objectively w/ yourself; intellectual honesty and personal courage are the hallmarks of great character.n Character is the ability to

follow through on a resolution long after the emotion w/ which it was made has passed. Confi-dence on the outside begins by living w/ integrity on the inside.n The future belongs to the

competent. Those who are good at what they do; not the well meaning. People create their own success by learning what they need to learn and then by prac-ticing to become proficient.n You keep customers by

delivering on your promises, fulfilling your commitments and continually investing in the qual-ity of your relationships.

n Give without remembering and receive without forgetting.

– Bob Schwartz, executive VP of Vienna Beef and author of “Never Put Ketchup

on a Hot Dog”

april 9-16.indd 13 3/12/14 2:52 PM


Wheat Thins P o p p e d , l a u n c h i n g April 2014, will be a v a i l a b l e in retailers nationwide. This savory

snack will come in three different fl avors Sea Salt, Sour Cream & Onion, and Spicy Cheddar and will boast 10 grams of whole grain wheat. Providing a familiar taste to the Original Wheat Thins many know and love, Wheat Thins Popped is a great better-for-you snack option to satisfy most salty cravings. SRP is $3.69

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Forbes’ The Six Secrets of Self-Control Self-Control Secret #1 – MeditateMeditation actually trains your brain to become a self-control ma-chine (and it improves your emotional intelligence). Even simple techniques like mindfulness, which involves taking as little as � ve minutes a day to focus on nothing more than your breathing and your senses, improves your self-awareness and your brain’s ability to resist destructive impulses. Self-Control Secret #2 – EatIf your blood sugar is low, you are far more likely to succumb to destructive impulses. Sugary foods spike your sugar levels quickly and leave you drained and vulnerable shortly thereafter. Eating something that provides a slow burn for your body, such as whole grain rice or meat, will give you a longer window of self-control. Self-Control Secret #3 – ExerciseGetting your body moving for as little as 10 minutes releases GABA, a neurotransmitter that makes your brain feel soothed and keeps you in control of your impulses. If you’re having trouble resisting the impulse to walk over to the o� ce next door to let somebody have it, just keep on walking. Self-Control Secret #4 – SleepWhen you are tired, your brain cells’ ability to absorb glucose is highly diminished. Self-Control Secret #5 – Ride the WaveDesire has a strong tendency to ebb and � ow like the tide. When the impulse you need to control is strong, waiting out this wave of desire is usually enough to keep yourself in control. � e rule of thumb here is to wait at least 10 minutes before succumbing to temptation. You’ll often � nd that the great wave of desire is now little more than a ripple that you have the power to step right over.Self-Control Secret #6 – Forgive YourselfA vicious cycle of failing to control oneself followed by feeling in-tense self-hatred and disgust is common in attempts at self-control. Don’t ignore how the mistake makes you feel; just shift your atten-tion to what you’re going to do to improve yourself in the future.

Saturday, April 26: Chernobyl Nuclear Power Plant melts down, spreads radioactivity

globally: 1986

Monday, April 28: New Moon 23:17 PDST

april 9-16.indd 14 3/12/14 2:53 PM

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. See page 38 for presentation information

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.

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New and Refurbished POS SolutionsRefurbished Hardware Warranted Same As New

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

Microsoft Windows XP, the most widely installed operating system of the past 12 years, will reach the end-of-life on April 8th, 2014. The retirement of XP means that Microsoft will stop providing support services to customers, such as security patch updates.

Without updates, POS Systems running XP are no longer PCI Compliant and will become susceptible to viruses and fraud.

If your POS system is currently running on

Windows XP, the time to act is now. Our representatives at Resource Point of Sale will: 1: Schedule a FREE on-site inspection and evaluation of

your POS system2: Explain to you what your options are and the different

courses of action that can be taken3: Provide you with estimates of the costs involved4: Work with you to determine a plan to update your POS

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

Don’t risk a customer data breach.Contact Adam Geenen at 773 342 0221 to set up an

appointment for a free on-site inspection and estimate.

april 17-24.indd 17 3/12/14 11:35 AM


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Frozen Drink Sales Show No Sign of Cooling DownAs summer approaches many food service operators are looking to capitalize on the rapidly growing

frozen drink category. Smoothie sales alone have increased by 12% between 2008 and 2012 and are forecasted to increase by as much as 13% between 2012 and 2015, according to Technomics’ research. While the daily schedule of most Americans grows ever busier, a snack or meal in a cup has become the popular choice of consumers.

For food service operators this is an unprecedented opportunity for upselling. Instead of adding a lower priced fountain drink onto a meal purchase, an operator can tack on a milkshake, smoothie or frozen co� ee drink that fetch a retail price over three dollars.

One company has the answer for every type of frozen drink and an option that suits every type of restaurant. Hershey’s Ice Cream provides freezers, signage, training, recipes and food cost calculations at no charge. Local food service locations can be fully equipped and trained within days. Locations can also choose the new self-serve “Shake Shop Express” machine. � is machine allows anyone to blend their own real milkshake or frozen drink with the push of a button.

See their ad in this issue on page 21

Hospitality Group Gives Back with No Kid Hungry

Louisiana based I-10 Hospitality, LLC, a restau-rant, hotel and gaming management company an-nounces a partnership with Share Our Strength’s No Kid Hungry® campaign to end childhood hunger in America by ensuring all children get the healthy food they need, every day. The campaign helps con-nect kids in need with effective nutrition programs like school breakfast and summer meals and teach-es low-income families to cook healthy, affordable meals through Cooking Matters. “Everyone—pri-vate citizens, businesses, policymakers, and non-profits—has a role in helping end childhood hun-ger in America,” said Billy Shore, Founder and CEO of Share Our Strength®. “I encourage everyone to help out by dining out often at these Quaker Steak & Lube restaurants. Every dollar donated helps connect a child to ten nutritious meals.”

Brunch BustersBrunch may seem like a pretty simple meal to serve up, but the realities of or-

dering additional ingredients that could go to waste and staffing another weekend daypart with workers who put in late hours the night before make it a no-go for some Washington, D.C., eateries. Additionally, patrons linger at brunch, making it less profitable than other meals, and guests tend to be tired, hungry and sometimes hungover and grumpy. “You have to make sure you put the food out very fast . . . But an omelette cannot come so fast, a poached egg cannot come so fast. You have to poach it to order,” said Saied Azali, the owner of Perry’s and Mintwood Place.

– Washington Post

Top 5 Important Vocabulary Words for Restaurant Staff

These vocabulary words should be in-stilled in every employ-ees mind in order to improve their function-ing abilities in their or-ganization.

1. Integrity: Every employee should ex-ecute their responsibili-ties correctly in the per-formance of their job.

2. Honesty: Every employee should be totally honest in their communications, fol-low-through, and han-dling responsibility without question.

3. Trustworthiness: Every employee should know how to develop the relationships and main-tain commitment to their job performance.

4. Compassion. Ev-ery employee must show concern and em-phasizing a positive at-titude in working with colleagues and guests.

5. Persistence: Every employee will perform

their duties to the best possible performance level.Bernard S. Kamenear is President and

Renee Manseau is Vice President of B.S.

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NATURAL AND SUSTAINABLE SPECIALTY MEATS®

�N��S�S�M

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F�M�I�C﹕�Barbara ZuroMid-West Regional Managerwww.sierrameat.com(847) 917-7768 [email protected]

V�U��NRA�S��﹟��

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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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...so you can Grow!

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Fast Food Trends for ’14■ Ingredient transparency - People increasingly

want to know about the ingredients and their origins in food. While that has been the case for a few years, 2014 should see the trend garner more mainstream attention.

■ Bold flavors - Some experts say Asian flavors will be the top new taste trend this year. Others point to cuisine based on Latin and South American cooking. There are also expectations that Mediterra-nean or regional American fare will be trendsetters.

■ Stabilized food costs - Climbing commodity costs shouldn’t hurt restaurants in 2014 as much as they did last year. SpenDifference, a purchasing co-operative for mid-sized chain restaurants, estimates food costs will rise 2 percent this year, a slight re-duction from 2013.

■ Tea as a drink and ingredient - Tea’s time has come. With coffee firmly ensconced as America’s to hot-brewed beverage, some experts believe tea is on the cusp of being the next great drink and flavoring additive.

■ Mobile technology as the new norm - Mobile tech-nology, both for customers and for operators, will con-tinue to open new doors in the quick-service industry.

■ Better-for-you foods go mainstream - Better-for-you menu options will continue to permeate the limited-service industry, and more brands will invest in health tweaks as the trend goes mainstream.

■ Flexibility in food and hours - Snacks were big last year, and that should continue in 2014. But there’s an even bigger trend now into which snacks fit: flexibility.

■ Sour and tart tastes - Just as Americans’ taste for hot and spicy items continues to get hotter and spicier, their taste for sour and tart foods will con-tinue along the same path. That means more pickled and fermented ingredients, Technomic’s Chapman says. – Adapted from QSR Magazine

Chicago’s Largest HotelsAccording to Crain’s, the top 10 largest hotels in

Chicago are:1. Hyatt Regency Chicago - 2,019 guest rooms2. Palmer House Hilton - 1,639 guest rooms3. Hilton Chicago - 1,544 guest rooms4. Sheraton Chicago Hotel & Towers - 1,214 guest

rooms5. Chicago Marriott Downtown Magnificent Mile -

1,173 guest rooms6. Hyatt Regency O’Hare - 1,096 guest rooms7. Congress Plaza Hotel - 871 guest rooms8. Hilton Chicago O’Hare Airport - 860 guest

rooms9. Hyatt Regency McCormick Place - 800 guest

rooms10. Intercontinental Chicago Magnificent Mile -

792 guest rooms – Adapted from Crain’s Chicago Business

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Makgeolli’s Amazing Rice Wine

A drink with many names, Makgeolli – Korea’s oldest and most traditional alcoholic beverage – has been around for centuries. Makgeolli is an un� ltered rice wine that can be best described as a sweet, creamy beer. Originally a poor farmer’s drink, Makge-olli has had a popular resur-gence in Korea and now has a strong following throughout the world.

While visiting his homeland of Seoul, South Ko-rea in 2010, Chicagoan John Oh discovered the nuanced � avors of Neurin Maeul Makgeolli (also known as Slow City Rice Wine). Slow City Mak-geolli was the best tasting rice wine John had ever laid his lips on. Each refreshing sip reminded him of a simpler time where tradition and values lived strong – it took him to a peaceful place, to a slow city.

Today in 2014, Slow City Brewery Makgeolli can be found in supermarkets, restaurants, and bars throughout urban pockets of Illinois, New York, and New Jersey. Freshly brewed each week in Niles, Illinois, Slow City Brewery rice wine is the same fresh tasting Makgeolli one might drink amongst friends in Korea and the � rst rice wine brewery in the US. With only six all-natural ingre-dients, Slow City Makgeolli contains no preserva-tives or aspartame like its competitors.

Extremely diverse and multi-faceted, the unique � avors of Korean rice wine pairs well with all types of spicy and fried foods and can be mixed into delicious “maktails” of all varieties. Refreshingly addicting, Slow City Makgeolli is also extremely a� ordable. So pick up a bottle or two, and experi-ence the nuanced � avors of un� ltered rice wine.

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Apply this Business Advice to Your Life

You may not want to run your own busi-ness, but the advice of entrepreneurs can ap-ply to your work and your life no matter what your goals are. Consid-er these tips from the world of business when making decisions about your hopes and dreams:

● Network as much as you can. The more people in your network, the wider the scope of advice and expertise you can call on. You’ll have a wider audience for your ideas and more support when you bring them to life.

● Follow your pas-sion. Identify what’s most important to you, and use your passion and excitement to de-cide what you really want to do with your life. Be realistic—are guitar lessons really go-ing to turn you into a rock star?—but channel your energy into goals that inspire you.

● Make decisions promptly. Procrasti-nating on necessary decisions wastes time and opportunity. Don’t worry too much about making the wrong call—the right decision won’t matter if you’re too late. Gather as much infor-mation as you can, but don’t let that take over the process. Learn to tolerate a little uncer-tainty so you can move forward.

The Comeback of Online Grocery Delivery

Online grocery delivery companies such as Web-van were among the biggest flops of the dot-com era, but a new generation is emerging. Amazon and Wal-Mart already have the infrastructure to add grocery deliveries, and they are being joined by specialized services such as Instacart. “Instacart saves millions in startup costs by not having its own facilities or inventory. What’s more, it relies on an Uber-style ‘sharing economy’ model for its labor force,” Marcus Wohlsen writes. – Adapted from Wired.com

I suppose leadership at one time meant muscles; but today it means getting along with people. — Mahatma Gandhi

april 17-24.indd 20 3/12/14 11:35 AM


Chicago Head Tax AxedThe Chicago Employer’s Expense Tax, better known as the Chicago Head Tax, has finally been

eliminated. Effective January 1, 2014, the tax shall no longer be imposed.The original tax of $4.00 per employee per month was eventually reduced to $2.00 per em-

ployee per month. The tax affected every employer who employed 50 or more full-time employ-ees and rendered services within the City of Chicago.

This tax historically was a menace to large restaurants serving food and beverages as the City would routinely hold up issuance of a liquor license renewal until the tax was paid. This would cause disruption of many businesses. Employers will share in millions of dollars of savings, and no longer be held hostage with their liquor license. The average savings per year will vary based on the number of employees. – James Kapolas managing partner – www.payvilleusa.com

Baderbräu Releases Red Velvet Varietal

Baderbräu, the craft beer that was popular in Chicago in the 90’s and recently returned to the market, announces to-day that it will launch a new varietal, Red Velvet, in early 2014.

A take on a classic German winter’s bock, this beer fea-tures munich malt, supported by vienna malt, honey malt, and carawheat, a non-tradi-tional ingredient. This deep red brew is a full-bodied malt bomb, a touch sweet with a rich, thick head. Perfect for Chicago’s cold, winter nights!

Founder Rob Sama says, “There’s so much focus these days on hops in the craft beer world, we’re just really proud to be able to put out a beer that puts the malts first. It may be a bit contrarian, but I think when you taste the beer you’ll have a newfound appre-ciation for this oft-forgotten but essential element of beer.”

The Red Velvet is the sec-ond original recipe from the Baderbräu team (Oktoberfest launched fall 2012) and can be found at Mariano’s and Binny’s, as well as local res-taurants and bars throughout Chicago.

Originally Baderbrau was brewed in 1989 by the Pavi-chevich Brewing Company of Elmhurst, which at its height produced more than 14,000 barrels of Baderbrau annually. It was sold into more than 200 Chicago area bars and restaurants at a time when only major domestic beers were sold widespread throughout Chicagoland. In 1998, Goose Island acquired the rights to brew Baderbrau and did so until 2002, when

it decided to focus entirely on its Goose-branded products. In 2010, Rob Sama formed Baderbrau Brewing Company with the assistance of master brewer and original Bader-brau pilsener creator Douglas Babcook to bring back Bad-erbrau Chicago Pilsener. In 2013, Baderbrau released its second varietal, Oktoberfest. Acclaimed beer critic Michael Jackson and most recently for Oktoberfest, the “People’s Choice Award” from the 2013 Lisle Ale Fest.

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Formella’s New Shelf Stable Foodservice Pouches

For Samples, Ordering or Private Label Info, Call Kathy Formella (708) 598-0909

Designed to fill the standard 1/6th prep pan, our new system lowers your overall cost on Giardiniera. You will save money per serving with Formella’s New Unique Dispensing System. Pouch to Pan in seconds! No Mess.

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The “Travel’s Best: Beach Awards” for 2014(in alphabetical order by category title):

n Best Beach for Adventure: Leo Carillo State Beach; Malibu, CA

n Best Beach Bar: Rick’s Café; Negril, Jamaican Best Beach Boardwalk: Atlantic City Boardwalk;

Atlantic City, NJn Best Exotic Beach: Tavarua, Fijin Best Family Beach: Clearwater Beach, FLn Best Party Beach: Ipanema Beach; Rio de Janeiro,

Braziln Best Romantic Beach: The Maldivesn Sexiest Beach: White Bay; Jost Van Dyke, British

Virgin Islandsn Best Unusual Beach: Vik, Icelandn Best Beach You Haven’t Heard of Yet: Don Pedro

Island; State Park, FLFor more details on the “Travel’s Best: Beach

Awards” for 2014, go to: http://www.travelchan-nel.com/interests/travels-best/articles/best-beach-awards-2014

7 Secrets to Great SkinBecause we in the food industry are in the public

eye, it’s important to keep our facial skin looking healthy. Here are some tips from skin expert Anna Kogut.

1. Smile! It keeps your facial muscles moving (frowning makes your muscles droop).

2. Pat (never rub) creams/lotions into skin by gently drumming fingers to move the product around your face and neck for better absorption.

3. Use the best products you can afford.

4. You are what you eat. A healthy diet with exercise = a healthy glowing complexion.

5. Drink plenty of water.

6. Get better than adequate amounts of sleep.

7. Do not try to extract impurities and blemishes yourself - leave this to a professional.

With over 20 years professional experience ana-lyzing skin and creating custom skin care routines, Anna Kogut, Owner of Advanced Treatments of Skin Care says the best facials always include deep, thor-ough and gentle cleansing, toning and skin analysis utilizing fine products and new technology that is safe for all skin types. This should be done in a stu-dio which sets a tone for complete relaxation while having your face and neck nurtured. The goal is to remove all of the daily stresses and pollutants we put our skin in contact with, and replenish the much needed vitamins and nutrients that get stripped away. She recommends monthly extractions of im-purities (blackheads, whiteheads, pimples) as the key to clearer healthy skin.

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Slamdunks in Team SellingA lone salesperson may meet a variety of obstacles when he or she tries

to sell to a complex organization such as a national or key account. Team selling is the best way to address the needs of a key account.

1: Key accounts have very di� use buying authority. One person seldom has ultimate authority to make a “� nal” decision. Working together, a sales team can locate and in� uence everyone who is needed to sign o� on the purchase.

2: Most large organizations are geared to carry out many routines in a very predictable fashion. � ey are not structured to create, accept, or accommodate change. Organizational resistance to change can be high because of the vested interests of the various functional areas Often, the emotional aspects of this vested interest outweigh the rationale, logic, or inherent worth of the change. A team will be more e� ective in creating change in this culture.

3: Typically, communications in a large organization are di� cult fpr everyone toknow what’s going on. Together, a sales team can “feel the el-ephant” better than an individual who may be in touch with a single leg.

4: � e gatekeeper/ buyer may not allow a lone seller to meet the engi-neers, users, etc. who are part of the buying center.

5: Very often in geographic, product, or customer sales organizations, the representative has many customers and noncustomers to call on, making it di� cult to allocate the time needed to penetrate the account.

6: � e background, perceptions, and personality of the representative may not blend well with all members of the buyer center at all times of the buying process, creating unnecessary con� ict between buyer and seller.

7: � e users/in� uencers may be in other locations outside of the repre-sentatives territory, making it physically impossible to create the interac-tion.

8: Where the selling company has a varied product line, the representa-tive must be skilled in all areas to satisfy the total needs of the account. � e danger here is becoming a “jack of all trades, master of none” and losing credibility.

Next World Food Travel Summit & Expo Announced

The World Food Trav-el Association and its Portuguese affiliate, AP-TECE, are pleased to an-nounce the Association’s next World Food Travel Summit & Expo, which will take place in Estoril, just outside Lisbon, from April 8 to 11 of 2015.

The Summit is a must-see, must-attend event for thought leaders, strat-egists, marketers, media and product developers in food, drink, travel and hospitality. The Summit will combine dramatic and impactful celebration of Portugal’s cuisine, in-spirational talks by some of the world’s top food and hospitality thought leaders, and unparalleled networking opportuni-ties. Whether you come for the education, to pro-mote your products and services, to meet people to do business with, or the great food, you will surely leave with a full stomach and a mind full of great ideas to take back home.

The Summit is orga-nized in cooperation with APTECE, the Portuguese Association of Food Tourism Development, an affiliate (chapter) of the World Food Travel Association. The Asso-ciation’s affiliates serve as the voice of the Asso-ciation in various regions around the world.

– More info at www.worldfoodtravel.or

www.worldfoodtravel.org

Boss, Ask Yourself:■ Do you play favorites?■ Are others failing to accept

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acceptable behavior?■ Has any of your sta� been

accused of discrimination or bad behavior?■ Are you being pushed to do

an unnecessarily tough action as a boss?

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MACARONI & CHEESE

Captain Ken’s Foods’ MACARONI & CHEESE is made with tender elbow macaroni then mixed with a rich creamy cheese sauce offering a tasty side dish for all to enjoy. Application opportunities include deli hot case, food buffets, restaurant side dishes, resorts, snow ski lodges, and more. UPC 39080. Packed frozen, 4/5-lb. boilable bags. Approx. cost per oz. $0.09-$0.11

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Poll: The Reality of Weight LossThe obesity problem in America has doctors,

health policy experts, and the general public con-cerned about weight. A Gallup survey recently found that 51 percent of us want to lose some ex-cess pounds—but only about 25 percent are active-ly trying to do so.

The Centers for Disease Control and Prevention estimates that 37.5 percent of Americans carrying unwanted pounds suffer financial consequences as well as health-related ones: In 2008, for example, medical costs for the obese added up to $1,429 more than for people of a healthy weight.

Ways to Clean on a Budget

n Use less laundry de-tergent and add a half cup of baking soda to each load to soften fab-rics and remove stains and odors.

n Remove tarnish from silver with non-gel tooth-paste—just apply it, then rub with a damp cloth and buff dry.

n Clean brass with lemon juice of Worces-tershire sauce—use a lit-tle on the cloth and rub the brass, then rinse with warm, soapy water and throroughly dry.

n To clean toilet bowls, pour one cup of baking soda and one cup of white distilled vinegar into the toilet, and let it sit for a few minutes. Then scrub and flush. – Adapted from AARP.org

Illinois Farmers Vie for Fresh Produce

A small-but-growing group of U.S. farmers are turning patches of their corn-growing land over to apples, lettuce and other fresh produce that can fetch thousands more dollars per acre. Rising demand for fresh produce from supermarkets, restaurants and school cafeterias is creating new, lucrative markets for fruits and vegetables. Small farmers in Illinois got help last year with a series of mixers organized by the Illinois Stewardship Alliance that brought them together with chefs in search of local produce.

– Adapted from The New York Times

april 17-24.indd 24 3/12/14 11:35 AM


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Stay Safe at Work by Reducing Stress

Excessive stress can interfere with your ability to con-centrate on working safely and taking care of your overall health. When the pressure starts getting to you, take a few minutes to center yourself with these tips:

Take a deep breath. Shallow breathing can contribute to stressful feelings. Try this easy exercise: Close o� your right nostril and inhale slowly through the left. Hold that breath for a count of � ve. � en close o� your left nostril and exhale out of your right nostril. Do this for about � ve minutes. Breathing slowly and deeply helps prevent stress from over-whelming you.

Reach for protein. When work gets in the way of eat-ing, we tend to reach for quick-� x snacks that are high in ca� eine and sugar. Instead, try snacking on foods that are richer in energy-boosting proteins and minerals like potas-sium, which gets depleted when we’re stressed. Better alter-natives: peanut butter on a banana or whole-wheat crackers.

Take a walk. Walking just � ve minutes with your mind focused on your stride and your breathing does wonders to clear your head. If you can’t take a long walk (or don’t want to), simply step outside for a few minutes, swing your arms back and forth, and breathe deeply for an energy boost.

Evolution Fresh by Starbucks

Starbucks has brought its Evolution Fresh fruit and veg-etable juices to Chicago and other Midwestern cities. More than 350 Starbucks in Illinois now offer the juices, which became available on the East Coast last year. The company said expansion to the Midwest plugs a hole in its distribution network. – American City Business Journals

Olive Garden Broadens Menu

Olive Garden recently revealed the most sig-nificant menu evolution in the restaurant’s his-tory, including more than 20 new menu items that broaden the choice, va-riety and value it offers guests, prepared with new cooking techniques that accentuate new flavors. Olive Garden’s new menu is designed to appeal to the evolving palettes and preferences of casual din-ing guests, while provid-ing guests with more op-tions to customize their meal experience at both lunch and dinner.

– Adapted from restaurantnewsresource.com

He has a right to criticize, who has a heart to help.

— Abraham Lincoln

Sustainable Products Get a Foothold

Companies like Mon-delez, Coca-Cola, Unile-ver, Dole, Hershey’s, Nes-tle, Mars and others are are increasingly making commitments to source sustainable products and ingredients. Certi-fied production across all commodity segments had an average annual growth rate of 41% in 2012, with the strongest growth in palm oil, which had a growth rate of 90%. Sugar was next with 74%, then cocoa with 69%. – Adapt-

ed from Environmental Leader

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847-671-5216Employers Are Googling You

Prepping your resume isn’t the � rst thing you need to do before looking for a job. 80% of employers Google job seekers before inviting them into an interview! If employers don’t � nd something good and solid, that agrees with the resume –a LinkedIn Pro� le is perfect for this– you aren’t invited in for an interview.

Hu� ngton Post advises that since interview-ing job candidates is very expensive for an em-ployer to do (second only to the cost of hiring the wrong candidate), employers use Google searches to avoid those expensive mistakes.

� e resume-submission-to-interview-invita-tion process typically runs through these steps:

1. Resumes are received and screened into two groups (“possibles” and “no”).

2. Someone opens up a browser, and be-gins Googling the “possibles” which are then screened into three groups (“more likely” and “less likely” and “no”) based on what is discov-ered - or NOT discovered.

3. � e “more likelys” are compared. Phone interviews (a.k.a. “phone screens”) may be con-ducted.

4. Invitations to interview are extended, and the real dance begins.

When nothing, or nothing good, is found about you, you end up in the “less likely” or “no” piles in step 2.

� e good news is that job seekers can in� u-ence what is found in this process.

In addition, your participation will not only help you survive the Googling, it will also in-

crease your “market value” and the size of your networks.

1. Google yourself! Look at the � rst three or four pages to see what is visible to an employer about you.

DO NOT be happy if they � nd nothing about you on Google! � at means either of two things to most employers -- you don’t know how the world works today (so you are out-of-date) or you are hiding something. Nei-ther of those two impressions will help you in your job search.

2. Google anyone well-known and well-re-spected in your � eld.

What does Google show on the � rst page of search results? Assuming it doesn’t show things like TIME magazine cover stories, a feature in � e New York Times, a 60 MINUTES seg-ment, and other similar high pro� le media mentions, carefully look at what you � nd. I bet you could also get visibility in most, if not all, of those venues!

LinkedIn pro� le; Twitter; Google+ pro� leVisualCV; Facebook; Amazon pro� le; Pin-

terest page; YouTube pageALL of those pages are available for everyone

at no cost, so get busy working on your public image. We’re all famous, at least a little, and the sooner you get started managing your pub-lic persona, the better o� you will be. If you prefer, think of it as “personal branding.” � e greater your positive online visibility, the bet-ter your online reputation, and the greater the likelihood that you will have a response to your resume at an appropriate opportunity.

More than 4 million pigs have been killed by the porcine epidemic diar-rhea virus, which has spread to at least 25 U.S. states, according to the National Pork Producers Council. The number of confi rmed PED cases has surged in 2014, reaching 3,253 as of Feb. 16, according to a report prepared by the National Animal Health Laboratories Network. Consum-ers will pay as much as 3 percent more for pork this year, the govern-

ment estimates, and higher prices may increase costs for retailers.

Burger King’s Satisfries Advertising Age reports that

Burger King’s Satisfries, with about 20% fewer calories and 25% less fat than regular fries, are joining their kid meals.� e company has been mar-

keting them in TV spots as having 30% fewer calories and 40% less fat than McDonald’s fries per 70-gram serving.� e BK meals will now in-

clude Satisfries along with apple slices, choice of cheese-burger, hamburger, four-piece chicken nuggets or six-piece chicken nuggets and a choice of drink. Burger King initially added apples to its kids meals in 2008.

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The Culinary & Hospitality Program currently offers Asso-ciates degrees in Culinary Arts, Baking and Pastry Arts, Culin-ology, Meeting and Event Planning, Hospitality Management and Restaurant Management. Certificate programs are also available in the Culinary, Hospitality, and Travel fields. For program information or to make restaurant reservations please call 630-942-6428 or go to www.cod.edu/programs/culinary.

When the owners of Angelo Caputo’s Fresh Market planned to create a unique interior décor for their new store in Elmwood Park, they turned to MEK Design Studio. Angelo Caputo’s was looking for someone who would design a beautiful visual story inside the store, bringing the space to life. From historical photos in their family albums to images of Italy, genuine artifacts were incorporated into the design to take the customer on a fas-cinating trip to Italy celebrating Italian-American heritage and cuisine. The team at MEK Design Studio successfully made their dream a reality. Addi-tionally, they has designed interior décor for Tony’s Finer Foods in Chicago

and Bridgeview, Piggly Wiggly in Carol Stream, Fresh Farms in Niles, Farm-ers Marketplace in Grayslake, Wildfish Sushi Restaurant in Deerfield and more. MEK Design Studio specializes in developing engaging relationships between companies and consumers through the art of design. Their focus is in retail store design for supermarkets, grocery stores and fine dining restaurants. Additionally, they offer AutoCAD and Revit drafting services along with artistic hand painted murals, wall finishes, custom wall cover-ings, aisle markers, sign letters, pictures and more. For more information please visit MEK Design Studio website: www.mekdesignstudio.com

ten reasons Why You’re in debt1. You want nice things2. You’re too compulsive to wait or save for it.3. You’re a collector5. You fell for the pitch6. Socializing ain’t cheap7. Kids aren’t cheap, either8. You want romance9. Addictions cost a lot10. You spend like a king but earn like a pauper

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Just when you think it can’t get any worse, it can. And just when you think it can’t get

any better, it can. — Nicholas Sparks

Popcorn works! The delicious, buttery smell makes mouths water and is a great giveaway or draws traffic to any size company. We have the right size popcorn machine to fit your needs.Plus, we have a wide assortment of carts, displays/merchandisers, flavors, accessories, supplies, and much more!

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This month I am proud to be pictured with the corporate execu-

tive chef of Gibsons Restaurants, Randy Waidner, CEC. Randy is a loyal Food Industry News reader. His company’s restaurants in-clude Gibsons Bar & Steakhouse, Hugos Frog Bar & Fish House, Quartino, The Montgomery Club and Luxbar. Professionals working in this company share a dedication to quality and service, which has helped them earn the repu-tation as being one of Chicago’s finest chains. The company is celebrating its 25th year.

Rocky Mosele and Heather Alex are with Rocky’s Beverage LLC, inventors and bottlers of the Caffein-ated Club brand of club soda. If you have not tried this product you should. The flavors are all natural, delicious and refreshing. I have tasted all four flavors and they are great alone and mixed with alcohol. Each 12 ounce bottle has about the same amount of caffeine as a can of Coca Cola. The product is distributed locally by South-ern Wine and Spirits. Check out their ad on page 6 of this issue and be sure to call for your free sample.

Ben Lewis is with Instantwhip, one of the leading dairy product manufacturers and distributors in Chicago. The firm is famous for inventing aerosol whipped cream, but also makes remarkable soft serve ice cream and frozen yogurt bases too. If you want your soft serve to be truly remarkable, give Ben a call. You can see Instantwhip’s ad on page 33 of this issue.

Peter Billing (L) and Ryan Gillespie are with Sartori Cheese Company. Sartori is a fourth-generation family owned and operated company based in Wisconsin. The company and brand is known for its leader-ship in the artisan cheese movement. Over the past few years, Sartori’s cheese has been hon-ored with over 100 awards, medals and ribbons at the most competitive and prestigious cheese contests and competitions around the globe. The Sartori brand is available through finer distribu-tors across Chicagoland.

Jennie Andrews was recently promoted to U.S. National Sales Training and Development for GFS. Jennie supports the entire GFS (U.S.) footprint, analyzing sales training needs for the company and developing resources to support the sales force. Jennie is one of the many people who make working with the GFS team an asset to any food business. Their team is trained to deliver value, excellence, ideas and help which result in stronger store sales and a smoother running operation. Have one conversa-tion with a GFS team member and you’ll see what I mean. GFS is a great company. See their ad on page 30.

Ed Culleeney is with Strategic Hospitality Search. Ed has an esteemed career of over 30 years of involvement with several of Chicago’s most iconic restaurants. The firm specializes in serving food industry businesses, securing the right candi-dates for hotel, resort, casino, restaurant, contract foodser-vice, sports and entertainment venues, private clubs, caterers and senior living operations. If you are in need of a job or looking for the perfect addition to your team, contact Ed at Strategic Hospitality. He will get the job done.

Martin Waller is the owner of Chef Martin’s Alpine Brand Sausage Products. The Alpine Brand sausages are all natural and use authentic recipes from Ger-many and Austria, and are all made in small batches to assure the highest quality

and consistency. Chef Martin was born in Austria, where he lived above his family’s butcher shop and started working in the business at the age of four. As a young man, Martin at-tended culinary school and worked with Hilton International, who brought him to the states. Today, Martin is carrying on 4 generations of sausage making history by producing deli-cious products which are available wholesale through For-tune Gourmet.

Cary Miller Presents People Selling the Industry

Small and productive: An advanced batch freezer for restaurants and coffee shops, used for the produc-tion of high quality gelato and ice cream. The machine is self explan-atory, you don’t need any special skills to make a batch in minutes. The G-20 can fit anywhere, and is easy to transport thanks to its compact size. Available through LPS; see their ad on page 16

Pessimism is a bullet in the head

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the business case of food and drink and its interaction with the travel and hospitality industries. Learn food and drink tourism strategy and tactics, product development and promotion, and includes countless examples, how-to lessons, and other helpful information for food, drink, travel and hospitality businesses of all types.

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Moving Employees Toward Better ServiceBy Bill Sims Jr.

It’s a business no-brainer that happy employees make happy custom-ers. But it requires employees to move beyond simple compliance of workplace rules and becoming truly committed to the jobs they do. Moving people to commitment requires help.

Employee engagement has been identi� ed by as a key driver of your company’s pro� tability and human performance. Sadly, only 15 percent of employees say they are “actively engaged” at work.

So, how precisely do you shift your workplace culture from “I have to do it or I’ll be in trouble” to “I want to do it because I believe in it”? How do you get positive reinforcement in your management system?

Your success in business will depend on your ability to deliver posi-tive reinforcement, something that is rarely used by today’s managers and leaders. And, let’s be clear: we not talking about steak dinners and handing out gift cards and t-shirts for lagging indicators.

� at’s not an example of positive reinforcement. In fact, those types of “one size � ts all” reinforcement actually erode commitment and en-courage non-compliance. In short, they breed mediocrity.

When we reward everyone the same, regardless of their level of e� ort, we are introducing a system that says it doesn’t matter how hard we all work, we’re all going to get the same thing.

True positive reinforcement needs to be individualized and delivered immediately after an employee does something right. � at way, the em-ployee will be more likely to repeat those behaviors in the future. If an employee demonstrates stellar customer service work, or goes above and beyond to make a guest or client happy, they should be recognized for that. Yes, they are doing their job and that’s what they’re paid to do, but studies show that a paycheck is not as big a motivator as feeling like you are making a di� erence at work.

Bosses who think they don’t need to tell their employees they are do-ing a good job are not fully engaging them.

Every company has just three kinds of workers: Non-Compliant, Compliant, and Committed. Here’s what each looks like:

Non-Compliant: “I will not follow your rules because I am convinced the only way to get high production is to take risks and shortcuts.”

Compliant: “I will follow your rules as long as someone (a manager, a supervisor, or a peer observer) is standing there watching me. But when that person leaves, I’ll take more risks and shortcuts.”

Committed: “I will follow the rules, when nobody is watching. � is is who I am…..”

� at ultimate level of employee engagement is commitment. And yet, not many employees are truly committed to the job. Why? Because the management method most bosses use is the classic “Leave Alone/Zap.”

Simply put, it means that we leave employees alone and say nothing when they do something right (giving no positive feedback), but we are quick to “Zap” (punish and negatively reinforce them) when they make a mistake. � e problem with “Leave Alone/Zap” management is that it doesn’t get you to the highest level of performance, engagement and commitment. It only gets you a temporary change in behavior which lasts as long as it takes you and your big stick to leave the room.

Without positive reinforcement, you are getting less performance from your team and your workplace culture will su� er. But if you use positive reinforcement to cultivate committed employees, all aspects of their work, including customer service, will improve.Bill Sims, Jr. is President of The Bill Sims Company, Inc. For nearly 30 years, Sims has built more than 1,000 positive reinforcement systems at fi rms including DuPont, Siemens VDO, Coca-Cola, and Disney. Green Beans & Ice Cream: The Remarkable Power of Posi-tive Reinforcement can be purchased from www.amazon.com, www.barnesandnoble.com and through all major booksellers. Websites: www.greenbeanbook.com; www.greenbeanleadership.com

Easter Trivia: Facts About PeepsSome sweet facts about PEEPS are:

■ More than 700 million PEEPS are consumed at Easter

■ Just Born produces enough PEEPS Brand Marsh-mallow Candies in one year to circle the earth twice

■ Yellow is America’s best selling color of PEEPS chicks and bunnies

■ Yellow and white PEEPS chicks and bunnies came first, followed by pink, lavender, blue, green and orange

■ If you had 8,000 PEEPS bunnies, and you stood them in a straight vertical line, you could reach the top of the Sears Tower in Chicago

Twin Cities Welcomes Hy-VeeIowa-based Hy-Vee said that it had plans for up

to six 90,000-square-foot stores in the Minneapo-lis and St. Paul areas. Hy-Vee, which has 236 stores in eight states, including Minnesota, said it would build new stores or develop existing properties. Hy-Vee will face fierce competition in the market, which is already occupied by Cub Foods, Wal-Mart Stores, Target, Lunds and Byerly’s and Whole Foods Market. – Adapted from Star Tribune & Pioneer Press

april 25-32.indd 29 3/12/14 1:17 PM


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Food is your reputation. Your livelihood. Your passion.

Hold On to the Right InfoEver feel inundated and overwhelmed by all the

documents—paper and virtual—that you have to keep track of? To regain control, focus on these three questions:

l What do you have to keep? There are two types of documents: records and resources. Resources typically threaten to grow out of control, so apply the adage of “When in doubt, throw it out.”

l How long do you have to hold on to them? Try to schedule document purges at least once a year. But since many organizations have different require-ments for keeping records, make sure you’re com-plying with them.

l Where and how should I keep them? Develop a filing system that works for you—and will be easy for others to use in your absence. The best filing sys-tems are simple, flexible, and growth-oriented.

Red Velvet IndulgenceRed velvet offerings continue to climb in popularity, turning up on 23%

more menus in 2013 than the previous year and 500% more menus than 2005, according to menu research firm Datassential. “The major driver behind its popularity, I think, is the creative use of the product on menus at all levels of the business,” said menu trend expert Nancy Kruse. “It’s used in pancakes and milk shakes, cupcakes and ice cream. It has appeared in beverages, both alco-holic and non-alcoholic. It’s also crossed over to the savory side, appearing in hush puppies and as a breading for fried chicken.” – Source: Nation’s Restaurant News

Yes, risk taking is inherently failure-prone. Otherwise, it would

be called sure-thing-taking. — Tim McMahon

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Workplace Tips: Protect Your Eyes from Heavy Computer Use

If you spend more than a couple of hours a day staring at the computer, you could be at risk for com-puter vision syndrome (sometimes called “Google eyes”). The result of prolonged computer use, symp-toms usually include blurred vision, dry eyes, red, itchy, watery eyes, headaches, and even muscle spasms. Heed these tips for reducing eyestrain:

l Monitor placement. Experts recommend plac-ing your computer monitor 20 to 26 inches away from your eyes. This cuts down the strain of looking too closely at a screen, which can result in blurred distance vision.

l Blinking. Research shows that people normally blink about 12 times per minute, but computer us-ers blink only five times per minute. The longer you keep your eyes open, the more likely your corneas will dehydrate, burn, and ache. Blinking more en-sures that you keep your eyes lubricated and clean of air particles.

l Lighting. Much of the eyestrain associated with computer use is caused by poor lighting and screen glare. To keep strain at bay, make sure your work-space is well lit. You can also use glare protectors over your monitor.

l Frequent breaks. Experts recommend that you take a break from computer work every 15 minutes. All it takes is a quick glance around the room to al-low your eyes to focus on distant objects. Doing this will give the muscles in your eyes time to relax a bit.

Growth of Fast Casual ConceptsAccording to Meatingplace.com the number of

restaurants in the fast casual category grew 6 per-cent between fall 2012 and fall 2013, the largest growth in any category nationwide, according to new research by The NPD Group market research firm.

Overall the U.S. restaurant count increased by 0.7 percent, reaching a total of 633,043 units. NPD con-ducts a census of restaurant outlets twice each year.

For the fall 2013 report, NPD said restaurant chains grew counts by 1 percent to a total of 281,613 units, up 3,171 over last year. The independent res-taurant count stood at 351,430, up 1,008 units. Quick service restaurants grew units to 333,970, up 2 percent.

Unit counts for full service restaurants — which include casual dining, midscale/family dining and fine dining — declined by 1 percent to 299,073 units. However, fast casual, which is a restaurant category under the quick service segment, increased units by 902 for a total of 16,215 in the most recent NPD restaurant census, up 6 percent from the Fall 2012 census. – www.meatingplace.com

‘On the Road’ Eating? If your job takes you on the road often,

you may fall into the habit of many a vet-eran road warrior: eating behind the wheel. You may save time, but you can quickly gain unwanted pounds if you only rely on fast food options for meals on the go. Here are some tips for arriving on time and maintaining a good diet:

l Bring a variety of nutritious foods. Don’t rely on fast food to carry you through the trip. Pack some veggies and fruit for

energy, as well as high-protein foods like tuna, low-fat cheese, and low-fat peanut but-ter on saltines.

l Don’t drive too long before eating. That just makes you hungrier and more likely to pull into convenience stores for snacks or drive-through windows for a burger and fries.

l Drink lots of water. Keep one or two wa-ter bottles handy, and refill them frequently. Water helps keep you full, as well as fully hy-drated.

l Stay away from candy bars. They’re high in calories and low on nutritional value.

april 25-32.indd 31 3/12/14 1:18 PM


More Women “Marrying Down”So you married a guy who’s sorta, how do we say this, dumber

than you are, earns less and pehaps still considers Beavis and Butt-head a classic form of cultural entertainment. Welcome to the club.

For the � rst time since Pew Research has tracked this trend over the past 50 years, the share of couples in which the wife is the one “marrying down” educationally is higher than those in which the husband has more education.

Among married women in 2012, 21% had spouses who were less educated than they were—a threefold increase from 1960, ac-cording to a new Pew Research Center analysis of Census data.

� e share of couples where the husband’s education exceeds his wife’s increased steadily from 1960 to 1990, but has fallen since then to 20% in 2012.

� e trend toward wives being more educated than their hus-bands is even more prevalent among newlyweds, partly because younger women have surpassed men in higher education in the past two decades. In 2012, 27% of newlywed women married a spouse whose education level was lower than theirs.

Another important trend has to do with marriages between spouses with similar education levels. Even though college gradu-ates are increasingly more likely to marry each other, the overall share of couples of similar education levels is down from nearly 80% in 1960 to about 60% in 2012.

� e primary reason for the decline in the share of married cou-ples with similar education levels is that marriages between spouses with high school or less than high school education are much less common these days — the share is down from 74% of all marriag-es in 1960 to 24% in 2012. In addition, adults with high school or less education are much less likely to marry. � e marriage rate among this group plummeted —from 72% in 1960 to 46% in 2012.

Just the opposite has occurred among college graduates. � e share of couples in which both spouses have a college degree has risen steadily in recent decades. In 1960, only 3% of couples were in this group, the share rose to 22% in 2012. Marriages between spouses with some college education were on the rise until 2000 (from 3% to 12%), but have leveled o� since then.

In 2012, 39% of newlywed women who married a spouse with less education out-earned their husband.

Sleep vs CaffeineWhen you sleep, your brain recharges –literally– shu� ing

through the day’s memories and storing or discarding them (which causes dreams), so that you wake up alert and clear-headed. Your self-control, attention, and memory are all re-duced when you don’t get enough—or the right kind—of sleep. Your brain is very � ckle when it comes to sleep. For you to wake up feeling rested, your brain needs to move through an elaborate series of cycles. You can help this process along and improve the quality of your sleep by reducing your caf-feine intake.

Here’s why: ca� eine has a six-hour half-life, which means it takes a full twenty-four hours to work its way out of your sys-tem. Have a cup of joe at eight a.m., and you’ll still have 25% of the ca� eine in your body at eight p.m. Anything you drink after noon will still be at 50% strength at bedtime. Any caf-feine in your bloodstream—with the negative e� ects increas-ing with the dose—makes it harder to fall asleep.

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Use Your Support System... and Why You Need To Build A Good One

It’s tempting, yet entirely ine� ective, to at-tempt tackling everything by yourself. To be calm and productive, you need to recognize your weaknesses and ask for help when you need it. � is means tapping into your support system when a situation is challenging enough for you to feel overwhelmed. Everyone has someone at work and/or outside work who is on their team,

rooting for them, and ready to help them get the best from a di� cult situation. Identify these in-dividuals in your life and make an e� ort to seek their insight and assistance when you need it. Something as simple as talking about your wor-ries will provide an outlet for your anxiety and stress and supply you with a new perspective on the situation. Most of the time, other people can see a solution that you can’t because they are not as emotionally invested in the situation. Asking for help will mitigate your stress and strengthen your relationships with those you rely upon.

Besides being beautiful in its design and simplicity in operation the Anniversario Prosciutto Slicere was made for the precise gentle slicing of proscuitto, a fi ne Ital-ian meat that needs to be sliced so thin it’s almost transparent. Because this slicer doesn’t have a motor (it has a hand-crank) the opportunity to burn the meat is eliminated, which is what happens if the proscuitto is sliced on a traditional slicer. Fun fact: it’s also in every Mariano’s in Illinois and sold by LPS. (Their ad appears on page 16)

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Direct dialing of 911 from hotels is on track to happen this year. Many phone systems require di-aling 9 for an outside line, so you need to dial 9-911 to reach emergency dis-patchers. The change is being driven by the story of a girl who tried to call 911 four times while her mother wa being stabbed in a motel room. The calls didn’t go through because she wasn’t on an outside line. Her mother died. The switch will be voluntary, but many hotels and of-fices will adopt it. - The Kiplinger

Letter Mayonnaise may beat out mustard in popular-ity and sales, but chefs are increasingly finding new ways to use the spic-ier condiment to heat up menu items. Since 2011, the number of farm-based breweries, cideries, distilleries and wineries has risen 72% in New York, Gov. Andrew Cuomo an-nounced. The number of state distilleries jumped 320%. A combination of legislation to increase sales venues and the 2011 $60 million tourism cam-paign are big drivers of the increase, Cuomo said. “The acceleration of wine indus-try growth did not happen

by chance, but by design,” said New York Wine & Grape Foundation Presi-dent Jim Trezise. – The Journal

News Gun violence down—but worries remain high. Over the past 20 years, the number of murders com-mitted with firearms has dropped 49 percent. And the rate of nonfatal crimes committed with guns has fallen by 75 percent in the same time period. The crime rate in general has gone down over the past two decades, but experts suggest that news reports of mass shootings and other gun-related injuries are responsible for Ameri-cans’ misperception of the actual gun crime rate. How much cash do you carry right now? A study by Visa found that about two-thirds of Americans have less than $50 in their purses or wallets, and 40 percent keep less than $20 on them. Men, the report notes, are four times more likely than women to have more than $100 with them regularly. Nearly two-thirds of high-frequency wine buy-ers say they drink craft beer, and 49% of those say they enjoy several each week - The Wine Market Counsel

Nuggetstaste memories: reci-pes for Life and Breakfast is ina Pinkney’s newly-released book of recipes and philosophy that guided her to found the legend-ary eatery that bears her name. Beautifully loaded with photography, here is a gem of a book about what it takes to be both unique and deliciously famous.

A Different Kind of Burger BarPastry chef and restaurateur Gale Gand raised the

profile of her branded artisan root beer when she, along with chefs Dan Smith and Steve McDonagh, opened a Chicago burger bar last month. The eatery, called Spritz Burger, aims to build on burger-and-brew concepts with craft sodas mixed at the table and cocktails paired with custom burgers and des-serts. – Adapted from BurgerBusiness.com

Ability is what you’re capable

of doing. Motivation

determines what you do. Attitude determines how well you do it.

— Lou Holtz

Keep that wwwAlthough many internet

sites and services no lon-ger require http: or www as an acronym, some still do, especially search sites and many web page build-ers. Dropping it from your address could seperate you from potential customers.

april 33-40.indd 33 3/12/14 2:47 PM


15th Annual “Wing Fest” Helps Charity Sunday, February 23, 2014, the sold-out 15th Annual Chicago

WingFest brought out 2,000 Chicago area chicken wing lovers together at for a fierce wing-eating extravaganza. Over 45,000 chicken wings were consumed in Bailey Auditorium in the West Loop where four Chicagoland establishments were crowned first place winners and two individuals, one male and one female, were crowned “Lord and Lady of the Wings”.The following twenty-four Chicago area restaurants participated

in the 2014 WingFest: AJ Hudson’s Public House, Honey Butter Fried Chicken, Mahoney’s Pub & Grille, Top Golf, Big Bricks, The Cubby Bear, Reggie’s, Timothy O’Toole’s, Wild Goose Bar and Grill, South Loop Club, Theory, Gabutto Burger, Monti’s Restaurant, Lucky’s Sandwich Co., Output, Rodan, Lottie’s, Rack House Tavern, The Pony, Buffalo Wings & Rings, Barn & Company, Modern Asian Kitchen (MAK), Burger Bar, and Ga-tors Wing Shack.The following were proclaimed winners, in a double-blind

judged competition: Best Mild Wing: Rodan, Best Hot Wing: Timothy O’Toole’s, Best BBQ Wing: Reggie’s, Best Exotic Wing: Output, and earning the most cumulative points for the coveted Best of the Fest: Rodan. New this year was the additional award, Rookie of the Year, which was also awarded to Rodan.Crowned the “Lord and Lady of the Wings,” Katrina Fraley of

Chicago and Eugene Jung from Crete, Illinois,.

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april 33-40.indd 34 3/12/14 2:47 PM


Call Bob Nasshan to Taste and Experience Our Full Line of Traditional and Artisan Breads, Buns, Rolls and Bread Crumbs.312-733-2020 EXT 1150

The Chicago Style Hot Dog…Better on a Gonnella Bun

Chef ProfileNAME: Dobra BielinskiRESTAURANT: Delightful Pastries Inc.PHONE: 630.548.3764 ADDRESS: 5927 W Lawrence Ave., Chicago IL 60630BIRTHPLACE: PolandCURRENT POSITION: Executive Pastry ChefFIRST FOODSERVICE JOB: Dunkin DonutsFAVORITE FOOD: Dim Sum, Sushi, tapas and French Pastries.AWARDS/HONORS: James Beard Scholarship; Illinois State ScholarMEMORABLE CUSTOMERS: A customer told me that my donuts make him weep from joy.WORST PART OF JOB: Working next to the oven in the middle of a hot summer with no A/C.MOST HUMOROUS KITCHEN MISHAP: A wedding cake collapsed and we only had pizza spatulas to put it together, it was insane.FAVORITE FOOD TO PREPARE: Custards and confections.PART OF JOB THAT GIVES MOST PLEASURE: When I execute a dessert and want to eat it instead of giving it to the customer for an order. Also when customers come over and give me hugs for making their special occasion awesome with our cakes.IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: A naval officer. Running a kitchen is like being in the military; everything has to be organized and everyone has to know their positions and what to do.BEST ADVICE RECEIVED: Do what you love and love what you do.FAVORITE VACATION SPOT: Barcelona. Great food and great pastries. Viva Barcelona!!WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Keeping current about trends in the industry.

AIRPORT ETIQUETTE1. Arrive early – Check in2. Have your tickets and ID ready3. Limit the amount of stuff you will be carrying with you. Too many bags create a lot of chaos. Bag allowance is a certain weight.4. If your suitcase is busting at the seams, don’t repack it at the terminal. Re-arranging items in the same bag won’t change the weight.5. When going through security, make sure you are not carrying any liquids with you; that includes water. 6. Be prepared to take your shoes, belts and jackets off7. Have your laptop out of the case and ready to be screened8. Be courteous to others at the gate. It’s not a race to get on the plane. That is why the airlines have you board by group numbers.9. If the flight is delayed due to weather/mechanical conditions don’t take it out on the ticket and gate agents10. When the plane lands, don’t barrel down the aisle to get off (of course this always happens because everyone is in such a hurry). When turning your cell phone back on, it isn’t necessary for everyone to hear your entire conversation. Use your inside voice. – VM

Fiorucci’s Imported Menu Items for Easter

Fiorucci Prosciutto di Parma (Imported) - Considered the world’s best prosciutto, with a 2,000 -year old pedigree, Pro-sciutto di Parma is imported by Fiorucci from our location in Parma, Italy. The unique climate of this glorious region produces a gourmet treat that is cherished for its fragrant and sweet flavor.

Fiorucci Riserva Prosciutto (Domestic) - Domestically pro-duced using the same Italian ag-ing process as Prosciutto di Par-ma. Hand trimmed, rubbed with a little salt and naturally aged 9 -12 months. All natural ingredi-ents.

Fiorucci Colosseum Prosciut-to (Deli Ready) - Prosciutto aged 3 -4 months domestically and trimmed for 95% useable prod-uct. Used primarily as an ingre-dient to recipes - Panini, Sauces, Pizza, etc.

Fiorucci’s “Maestri Salumieri” (master chefs) blend fresh, lean meats with imported spices and Italian red wine, then ferment and carefully age each salami in traditional vaults. Their age-old recipes create a range of tastes, from the sweet, delicate flavor

of Fiorucci Genoa Riserva to the bold, hearty character of our So-pressata.

Capicollo (Hot and Sweet) - Lean pork shoulder (pork butt) Slow roasted in natural juices, rubbed with fennel anise, and gar-lic and then slow roasted for flavor.

Mortadella - This family recipe has been handed down through three generations. Select cuts of

meat are blended with imported spices and slow-roasted for avor. Available with or without pista-chios.

Pancetta - Hand -trimmed pork belly, rubbed with spices, mari-nated in red wine, and aged for 3 months. Also available Diced in convenient zip lock packages.

Fiorucci is represented locally by Quality Food Brokers

april 33-40.indd 35 3/12/14 2:47 PM


World Culinary Showcase All-Star Line-Up AnnouncedAppearing at this year’s NRA show, May 17-20 in Chicago:

Rick Bayless - Most people know him from winning the title of Bravo’s Top Chef Master with his authentic Mexican cuisine, his highly rated on-going Public Television Series, Mexico—One Plate at a Time, as well as his award-winning, seven cookbooks, including his latest book, Fi-esta at Rick’s. His Chicago restaurants include: Frontera Grill, Topolobampo, XOCO and 3 locations of his Tortas Fron-tera. His award-winning Frontera line of salsas, grilling sauces and organic chips can be found coast to coast.

Maxime Bilet - Forbes named him one of the top “30 under 30” in the food and wine industry in 2012, and Sco� er one of the best emerging chefs of that year. He is the co-author of Modernist Cuisine: � e

Art and Science of Cooking, which re-ceived the 2012 Book of the Year Award from the James Beard Foundation and of Modernist Cuisine at Home. For six years, he was the Director of Culinary Arts and Sciences at � e Cooking Lab where he led the research and development. Before that he was head chef of Jack’s Luxury Oyster Bar in New York City at the age of 22.

David Burke - David Burke is one of the leading pioneers in American cook-ing today. His passion for food and for the restaurant industry shows no signs of slowing down. His restaurant empire in-cludes: David Burke Townhouse, David Burke at Bloomingdale’s, David Burke Fishtail, and David Burke Kitchen, all in New York City; David Burke’s Primehouse and Burke’s Bacon Bar in Chicago, David Burke Prime at Foxwoods Resort Casino in Connecticut and Fromagerie in Rum-son, NJ.

Maneet Chauhan - Chopped judge, Iron

Chef challenger and James Beard Award winner. Chef Chau-han’s books World on My Plate and Flavors of My World, best portray her culinary approach—a deep pride in representing her Indian culinary heritage, as well as a love and panache of using spices in an elevated platform, while incorporating the culinary in� u-ences of her journeys and experiences.

Graham Elliot - Gra-ham Elliot is a criti-cally acclaimed chef, restaurateur and television personality who also happens to be one of the most recognized faces cooking in America today. When he’s not traversing the globe in search of gastro-nomic inspiration, Graham resides in Chicago with his wife and business partner Allie, and his three children.

Marc Forgione - Chef Marc Forgione is the chef/owner of Restaurants Marc Forgione and Ameri-can Cut in New York

City and Revel in Atlantic City. He is one of seven Iron Chefs competing on Food Network’s Iron Chef America, following his win on season 3 of � e Next Iron Chef. Restaurant Marc Forgione was recognized with a glowing two-star review in the New York Times and received a Michelin star consecutively three years in a row.

Robert Irvine - With over 25 years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the Far East, the Caribbean and the Ameri-cas, in hotels and on the high seas. Irvine brings his experience to � e Food Network as host of Restaurant: Impossible and Res-taurant Express. He has been previously seen on Dinner: Impossible, Worst Cooks in America, and � e Next Iron Chef. Rob-ert is the author of two cookbooks, Mis-sion: Cook! and Impossible to Easy.

Jehangir Mehta - A participant in Food Network’s Next Iron Chef Redemption,

the runner-up on the Next Iron Chef, a participant in the Iron Chef America, chef Jehangir Mehta has built quite a fan fol-lowing! However, patrons at Gra� ti, Graf-� ti Me, and Mehtaphor, Jehangir’s restau-rants in Manhattan, don’t watch television to be ardent fans. � ey simply love the food and the man who created it.

Pat Neely - After turning his family res-taurant into one of the most renowned bar-becue restaurants in the South, Pat Neely embarked on a career in television as one of America’s favorite celebrity chefs with Food Network’s Down Home with the Neelys, where he shared the secrets behind his favorite dishes and his passion for food, family and fun. After thirteen seasons, the show continues to have a consistent pres-ence on Food Network and recently joined the line up at the network’s sister channel, Great American Country.

Claire Robinson - Claire Robinson com-bines her passions for food and teaching in 5 Ingredient Fix, a Food Network se-ries featuring fresh recipes made with � ve ingredients or fewer. Claire also authored her � rst cookbook, became the host of Food Network Challenge, as well as host-ed shows on BBC America and Cooking Channel.

Art Smith - Art Smith is the executive chef and co-owner of Table Fifty-Two, Art and Soul, LYFE Kitchen restaurants, Southern Art and Bourbon Bar, and Joanne Trator-ria. In 2007 he received the Humanitarian of the year award from the James Beard Foundation.

Ming Tsai - Ming Tsai is the James Beard Award-winning chef/owner of Blue Ginger and his new Asian Gastropub Blue Drag-on. An Emmy Award-winner, Ming is also the host and executive producer of PBS-TV’s Simply Ming, now in its eleventh season. A member of the Harvard School of Public Health’s Nutrition Round Table, Ming also supports many charities includ-ing Big Brothers Big Sisters, Cam Neely Foundation, Family Reach Foundation, Common � reads and Greater Boston Food Bank.

Andrew Zimmern - Andrew Zimmern is a two-time James Beard Award-winning TV personality, chef, food writer, teacher and is regarded as one of the most versatile and knowledgeable personalities in the food world. As the creator, host and co-execu-tive producer of Travel Channel’s hit se-ries, Bizarre Foods with Andrew Zimmern and Andrew Zimmern’s Bizarre World, he travels the globe, exploring food in its own terroir. He resides in Minneapolis, Minne-sota with his wife Rishia, son Noah and several un-eaten pets.

april 33-40.indd 36 3/12/14 2:47 PM


IRA Annual Meeting on February 27 at the Hyatt Regency Chicago

Stay Safe on the Streets When You Travel

When you’re on the road, you probably concentrate on driving safely: traffic signals, other cars, hazardous conditions, and the like. But do you watch for dangers posed by criminals and con artists? Don’t fall victim to a fake police officer, someone pretending to have suffered an accident, or a random mugger. Take these precautions:

n Be wary. If an unmarked car signals you to pull over, turn on your hazard lights and drive slowly to a well-lit or more populated area. Keep your doors locked and windows up and ask to see the officer’s badge and ID. A real police officer will understand your caution.

n Don’t get out of your car. If someone signals that there’s a problem with your car, thank the person with a wave. Don’t immediately stop and get out to check. Instead, keep driving until you get to the nearest gas station, rest area, or other safe location.

n Stay alert to your surroundings. Intersections and parking lots are prime areas for assaults and carjack-ings. Keep an eye on pedestrians and other vehicles nearby when waiting for the light to change. In parking lots, stick to well-lit, high-traffic locations where you’ll be visible at all times.

n Keep in touch. Keep your cell phone within easy reach in case you need to call for help.

Get Rid of AntsPut small piles of cornmeal where you see ants. They

eat it, take it ‘home,’ can’t digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don’t have the worry about pets or small children being harmed!

The ‘Magic’ of Super Freezing

Ultra Low Tempera-ture technology was de-veloped by the Japanese fishing industry as their fisherman traveled lon-ger distances to catch the high value fish. Su-per freezing is the only

process that retains the freshness and bright red color demanded by to-day’s consumers. Tristan employs the same tech-nology with their signa-ture line tuna – primarily yellowfin (Ahi). It’s 100% controlled from catch to delivery (not chemi-cally treated with CO2). Tristan provides sashimi grade tuna in various forms and grades includ-ing Saku blocks, loins, steaks and portions.

Single-Serve Gets Trendy

The snacking trend has consumers demanding convenient single-serve options. The trend is car-rying over into the coffee arena, as Keurig brew-ers allow for individu-ally brewed cups at home and offer restaurants an alternative to keeping a pot of joe on the burner for hours.

– Adapted from SmartBlog on Food & Beverage

Tuesday, April 8: Mars is in opposition (you’ll need a

telescope)

Sunday, April 13: Palm Sunday

VISIT OUR SHOWROOM8am - 5pm M-F

4758 S. Cicero AveChicago, IL 60638773-585-3755

www.olympicstorefixtures.com

The Illinois Restaurant Association’s 2014 Annual Meeting luncheon celebrated the IRA Centennial, featured the Installation of New Of-ficers, Members of the Board of Directors, New Advisory Council Members, and 2014 Chairman Ken Raskin, Manny’s Cafeteria and Delicatessen, and honored six industry Living Legends with lifetime achievement awards: Outstanding Restaurateur Award: Rich Melman

Outstanding Chef Award: Rick Bayless

Humanitarian Award: Kathryn Thanas

Sara Rowe ProStart Company Award: Gary Salvestrini

Outstanding Vendor Award: Joe Turano

Outstanding Guardian of Tradition Award: Frank Sgro

The awards recognize the men and women whose lifework has enriched the State’s robust restaurant community. Congratulations to all of the IRA’s Living Legend award winners!

april 33-40.indd 37 3/12/14 2:47 PM


Who Doesn’t Love a Cold Beer? Fogel Factory Direct – Cooler & Freezer Outlet Store has a very

“cool” new product on their showroom floor just in time for the warmer weather. The Fogel Beer Froster® is the newest innovation super chilling your favorite brew to 1º above freezing.

The 280 US Froster® is equipped with a versatile electronic control that allows it to refrigerate all types of beverages (soda, canned beer, bottled beer) reach-ing temperatures as low as 25ºF. The easy to operate electronic control allows you to select from 3 different temperature ranges allowing you to choose the perfect temperature for the type of beverage you are chilling.

The vertical 280 US Froster® is available in a solid glass door model with LED lighting or with the solid door “Froster” graphic wrap. The horizontal Froster® models are available as one section, two section, or three section under bar units offering the coldest beer in the world.

Fogel Factory Direct Outlet owned and operated by United Fast Food & Beverage Service features brand new coolers, freezers, prep tables, and beer frosters at used equipment prices. All units are excel-lent condition and are not factory seconds (no scuffs, scratches or damaged equipment.) All equipment is backed with the Fogel USA warranty.

The Fogel Factory Direct showroom is located right off the express-way near Devon & York Road.

Froster B-25-US(96) 12 ox. bottle

capacity

Fogel 280 US Froster®

At the May 8th Shmoozefest we will have a free, infor-mative, educational seminar entitled:

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 specific questions about the Gluten Free trend on the food industry.

As a Chef and someone living with Celiac Dis-ease, Chef Denise Sanfillippo has the unique understanding of Food Service and how to keep Patrons Safe. It is the love for this Indus-try, helping industry professionals and keeping patrons safe has become her life’s passion.

1. What you need to know about the new

Gluten Free Labeling Laws.

2. How restaurants are affected by the new FDA mandated Gluten Free Labeling Law.

3. How to avoid Gluten Cross Contact and Contamination.

4. How to Legally Protect Your business when offering Gluten Free

5. How to Tap Into the Gluten Free Market with Social Media

6. Required Steps When offering Gluten Free Menu Items

7. What Are The Steps To Get Your Facility Compliant With The New Gluten Free Labeling Law?

8. What Training and Certification Programs are Available For Gluten Free?

9. Is It Worth My Restaurant’s Time and Ex-pense To Get Gluten Free compliant?

10. What Are The Required Steps To Entering The Gluten Free Market Correctly?

For more information see page 15

Unless you are endowed with god-like wisdom, open yourself up to suggestions for business improvement.

It was August, 2013, when local Djs and promoters, Vourteque and Mr.Automatic brought electro swing, a genre that fuses house and techno with big band and swing, to

Chicago with their new monthly blend of DJs, stage performance and cocktails event: Rouge!

In December, they upped the ante and brought out Germany’s own LordJustice to perform and working with Vicarious Venues, upgraded the venue to Chicago’s swing scene staple Fizz. Since then, Rouge! has since drawn a diverse crowd to their Wednesday monthly events.

Good Co. describes themselves as a company of raucous jazz musi-cians who meet on the dance floor to keep the music swinging and people dancing. They fuse pounding dance beats with gypsy jazz riffs, samples from the house and a live horn section to take the house down. Resident burlesque performer Lady Lenux heats up the stage.

Rouge! carries a signature cocktail menu as well as their boutique of posters, buttons, CDs and merchandise. Rouge! Takes place every third Wednesday at Fizz!, 3220 N. Lincoln Ave, Chicago. Music begins at 9; there is no cover and for 21 and over. Scheduled for May are Dutty Moon-shine from the UK and in June The Swingrow-ers from Italy.

april 33-40.indd 38 3/12/14 2:47 PM


ACF Windy City Professional Culinarians Annual Dinner

april 33-40.indd 39 3/12/14 2:47 PM


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

Dining With

Ms. XApril 2014ALOHA EATS 2534 N. Clark CHICAGO, IL 773-935-6828. I had dinner with some friends and they picked up some Hawaiian cuisine from here. It was great! We had Kahlua Pork which is pulled pork, the Katsu Pork which is breaded pork in Japanese bread crumbs then fried and the Hawaiian BBQ chicken with a sweet sauce. Meals come with rice and macaroni salad. They even have spam and eggs.

BLAZE N GRILL 6400 N. Milwaukee CHICAGO, IL 773-853-2622. You place your order and they bring it to your table. Two things I suggest you try are the gyros because the meat is so tender and the Merkts cheddar burger; I just love that cheese. Of course you have to have some of their fries too.

EGG YOLK CAFÉ 100 S. Neltnor Blvd. WEST CHICAGO, IL 630-231-2370. This breakfast and lunch place is in the location of what was formerly the home of the Sandpiper restaurant. It’s all modernized and smartly decorated with an open and airy feel to it. I ordered a “Yolk #2” which is 2 eggs, French toast, two slices of bacon and a large sausage link. Everything was delicious!

FIREHOUSE SUBS 405 N. Eola Rd. AURORA, IL 630-340-5760. Fireman started this chain and it is really growing. They offer salads, chili, cold and hot subs. The roast beef & provolone hot sub is my favorite, along with a bag of chips. This is the perfect lunch. They also have some subs under 500 calories.

GIORDANO’S 1556 Buttita Dr. STREAMWOOD, IL 630-372-8600. It’s been a long time since I had some Giordano’s pizza. For the thin crust, I recommend the special which has mushrooms, sausage green peppers & onions and for the deep dish I just stick to cheese and sausage. Both are equally good. Plus you can order your favorite pizza online and have it shipped out nationwide. This is perfect for someone craving a Chicago classic.

HOUSE OF WINGS 2447 N. Clark CHICAGO, IL 773-929-8421. Their yellow sign on the building will definitely get your attention. Great place for pick-up. They have two kinds of bone-in chicken wings, regular and crispy, BBQ and buffalo flavors. You must try both kinds because they are so good

KAPPY’S 7200 W. Dempster MORTON GROVE, IL 847-470-1900.Family owned. They did a beautiful job remodeling the restaurant. You can always have a good breakfast there, plus they have an extensive menu to please any palate. Sandwich and burger selections come with fries and soup. Specialties include steaks & chops and Greek chicken. The liver & onions was fabulous so was the skirt steak sandwich.

THE JALAPENO GRILL 1316 N. Route 59 NAPERVILLE, IL Mexican specialties include tacos, burrito’s tortas and fajitas. First, get an order or chips and salsa, then I enjoyed a couple of steak tostadas with beans, sour cream, lettuce, tomato and cheese plus a tamale. You can’t beat the prices here.

WETZEL’S PRETZELS 6170 W. Grand GURNEE, IL 847-855-0443. Located in Gurnee Mills Mall. This is a good snack to have while shopping. Hot, soft baked pretzels. Choices include plain, salted, cheese, cinnamon and e pretzel dogs. They also have fresh lemonade.

Sbarro to Close More Units

Sbarro announced that it plans to close 155 of its North American, company-owned eater-ies.

“The action repre-sents an important step towards improving the financial performance of the company and is de-signed to facilitate con-tinued growth and in-vestment in the brand,” the company said in an emailed statement.

“This action is part of a series of steps taken and planned by the new leadership team that took over in 2013. The closure of the company-owned stores does not affect our franchised owned locations. The closure of these under-performing stores will significantly improve the profitability of the company,” the state-ment explained.

Sbarro locations in shopping mall eateries have suffered as mall traffic has declined.

Sbarro has more than 800 stores worldwide, including 81 that were opened in 2013

– www.meatingplace.com

U.S. Restaurant Count Increases

The U.S. restaurant count increased by less than one per-cent from a year ago reaching a total of 633,043 units, ac-cording to a recent restaurant census conducted by The NPD Group, a leading global infor-mation company. Restaurant units increased by 4,179, a slight .7 percent increase over last year, based on NPD’s Fall 2013 ReCount®, which is a count of commercial restaurant locations in the United States compiled in the spring and fall each year. – Source: www.npd.com

Goose Island Expands Line of “312 Urban” Beers

Last month (March 12, 2014), also known as “3-1-2 Day”, Goose Island expanded its “312 Urban” line by unveiling the new 312 Urban Pale Ale nationally to complement its flagship beer, 312 Urban Wheat Ale.

312 Urban Pale Ale was inspired by the success and the brewing experience from Green Line Pale Ale -- a Chicago-only, draft-only beer that supports Goose Island’s environmental and sustainable initia-tive. 312 Urban Pale Ale is Goose Island’s first year-round, national offering within the popular Pale Ale craft beer segment. – For more information, visit www.GooseIsland.com

Prudence keeps life safe, but

does not often make it happy.

— Samuel Johnson

Always be smarter than the people

who hire you. — Lena Horne

april 33-40.indd 40 3/12/14 2:47 PM


ACCOUNTANTS

Baker Tilly ........................................................... 312-729-8100

SS&G .................................................................. 847-824-4006

ADVERTISING

Food Industry News ............................................ 847-699-3300

AIR CONDITIONING-SYSTEMS CLEANING

Olympia Maintenance ......................................... 708-344-0344

AIR FILTERS-SALES & SERVICE

Averus ................................................................. 800-393-8287


ARCHITECTS

Dacre & Youngquist LLC Architects .................... 312-477-0773

Dearborn Architects ............................................ 312-939-3838

Sarfatty Associates ..............................................847-920-1100

ASIAN FOOD PRODUCTS

Kikkoman Sales USA .........................Page 33 ... 630-954-1244

ASSOCIATIONS

Illinois Restaurant Association ...........Page 08 ... 312-787-4000

ATM MACHINES

Meirtran ATM ......................................Page 40 ... 800-382-5737

Payment Alliance International............................ 630-368-1833

AUCTIONEERS

Bob King Auctions ..............................Page 26 ... 847-458-0500

AWARDS

Classic Design Awards ....................................... 847-470-0855

AWNINGS & CANOPYS

Chesterfi eld Awnings .........................Page 04 ... 312-666-0400

AWNINGS - SALES & SERVICE

Thatcher Oaks Awnings ...................................... 630-833-5700

BAKERS-WHOLESALE

Gerhard’s European Desserts ...........Page 28 ... 847-234-0023

Gonnella Baking Co ...........................Page 35 ... 312-733-2020

IL Mulino di Valenzano Bakery ...........Page 26 ... 773-934-1625

Forno Palese Baking Company .......................... 630-595-5502

JR Dessert Bakery .............................................. 773-465-6733

BAKERY-PRODUCTS

Instantwhip Chicago...........................Page 33 ... 800-933-2500

BANKING

Ridgestone Bank................................Page 13 ....262-789-1011

BAR SPOTTING/HOSPITALITY SECURITY

Petritis Group Inc IL Lic 117001002 .................... 847-705-6619

BAR STOOLS

Chicago Booth ...................................Page 31 ... 773-378-8400

Waco Manufacturing ........................................... 312-733-0054

BAR SUPPLIES

Ramar Supply Co...............................Page 38 ... 708-233-0808

BATCH FREEZERS

Kool Technologies ..............................Page 24 ... 630-483-2256

BEVERAGES

Caffi nated Club ..................................Page 06 ... 800-975-3047

BLENDERS

Blendtec .............................................................. 800-253-6383

BOOTHS


BOOTHS-UPHOLSTERERS


BREAD & ROLLS

Gonnella Baking Co ...........................Page 35 ... 312-733-2020

IL Mulino di Valenzano Bakery ...........Page 26 ... 773-934-1625

Forno Palese Baking Company .......................... 630-595-5502

BUTTER-CLARIFIED

Danish Maid Butter Co .......................Page 09 ... 773-731-8787

BUTTER-PREPORTIONED-WHIPPED

Danish Maid Butter Co .......................Page 09 ... 773-731-8787

CABLE TV-SALES & INSTALLATION

Prime Time Sports .............................................. 847-637-3500

CASH & CARRY-WHOLESALE

GFS Marketplace ...............................Page 30 ... 800-968-6525

CASH ADVANCES

Cash Advances ................................................... 708-495-0930

CASH REGISTERS & SUPPLIES

Schmaus Cash Register & POS ......................... 847-675-6066

CATERING-VEHICLES

DCI Central (Hotshot) ........................Page 47 ... 800-468-7478

CHAIRS-COMMERCIAL


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


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 03 ... 708-762-5238

CHEMICALS

Lee’s Chemical Solutions ...................Page 34 ... 630-414-6598

CHICKEN-PROGRAMS

FSI/Foodservice Solutions .................................. 847-719-6088

CHILI

Captain Ken’s Foods ..........................Page 23 ....800-510-3811

CIGARS

Pacifi c Cigar Company ......................Page 40 ....630-972-1189

CLASSIFIED ADVERTISING


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


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


COFFEE-WHOLESALE

$3.95 Coffee ......................................Page 27 ... 847-671-9600

Java Mania Coffee Roaster ................................ 815-885-4661

COLD STORAGE

Perishable Distribution Solutions ........................ 888-491-1641

CONCESSION EQUIPMENT & SUPPLIES

Gold Medal Products .........................Page 28 ... 800-767-5352

CONSULTING & DESIGN

A D E Foodservice Equipment .............................630-628-0811

CORNED BEEF-FRESH

Papa Charlie’s ....................................Page 04 .. 877-522-PAPA

Manny’s Food Products ...................................... 312-939-2855

Vienna Beef ........................................................ 773-278-7800

CORPORATE GIFTS

Vienna Beef ........................................................ 773-278-7800

CREDIT CARD PROCESSOR

Payment Alliance International............................ 630-368-1833

DAIRY-PRODUCTS


New Dairy ........................................................... 312-421-1234

DELIVERY-VEHICLES


DESSERTS

Algelato ..............................................Page 29 ... 847-455-5355


Hershey’s Ice Cream .........................Page 21 ... 708-339-4656

Eli’s Cheesecakes ............................................... 773-736-3417

New Dairy ........................................................... 312-421-1234

DIRECTV


DISHWASHER-LEASING & RENTAL


Cintas Corporation .............................................. 630-543-3666

DISTRIBUTOR SALES REPS

Jeff Goworowski ................................................... 312-738-1111

DRINKS


DUCT CLEANING

Airways Systems ................................................. 630-595-4242

Averus ................................................................. 800-393-8287


ELECTRICAL REPAIR & MAINTENANCE

Mackay Heating & Mechanical...........Page 27 ... 847-381-0448

ETHNIC FOODS


EXHAUST FAN REPAIR

Hoods Chicago ..................................Page 11 ... 773-552-9200

FANS-VENTILATING & EXHAUST

AWR Welding .....................................Page 12 ... 773-491-5353

FAUCETS

Faucet Shoppe The ...........................Page 04 ... 773-478-3890

FILTERS-EXHAUST SYSTEMS

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

FLOORS-SALES & INSTALLATION

Mr Floor Companies ........................................... 847-674-7500

FOOD BROKERS

Sip & Company ................................................... 708-452-8828

FOOD DISTRIBUTORS

Christ Panos Foods ...........................Page 19 ... 630-735-3200

Devanco Foods ..................................Page 23 ... 847-228-7070

Sotiros Foods .....................................Page 13 ... 708-371-0002

Tec Foods Inc.....................................Page 14 ... 773-638-5310

Anichini Brothers ................................................. 312-644-8004

GFS Food Service Distribution ........................... 800-968-6515

Reinhart Foodservice .......................................... 866-961-5885

US Foods ............................................................ 800-942-9470

FOOD EQUIPMENT



FOOD PHOTOGRAPHY

Al MacDonald Photography ................................ 630-283-0038

FOOD PROCESSING EQUIP SALES & SERVICE

LPS Corp ...........................................Page 16 ... 847-451-2222

FOOD PRODUCTS

Empanadas Patagonia.......................Page 23 ... 630-568-3964


Soupbase.com ...................................Page 20 ... 216-381-9916


Taft Foodmasters ................................................ 212-644-1974

FOOD PRODUCTS-PREPARED

Captain Ken’s Foods ..........................Page 23 ....800-510-3811

FOOD SAFETY TRAINING

Food Industry Training ........................................ 630-690-3818

FOODSERVICE EQUIPMENT

Leach Food Equipment Dist...............Page 25 ... 815-712-7707

March Quality Used & New Equip......Page 09 ... 800-210-5895

Zepole Restaurant Supply .................Page 10 ... 630-783-1239

Losurdo Inc ......................................................... 630-833-2828

Thunderbird Food Machinery .............................. 866-451-1668

FOODSERVICE EQUIPMENT-REPAIR

CSI - Coker Service Inc .....................Page 29 ... 888-908-5600

Cobblestone Ovens ............................................ 847-635-0172

FOODSERVICE- LAYOUT & DESIGN


Losurdo Inc ......................................................... 630-833-2828

DIRECTORY

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FOODSERVICE-EQUIPMENT PARTS



FOODSERVICE-SUPPLIES



FREEZERS-ALL TYPES

Custom Cooler & Freezer ..................Page 08 ... 630-879-3131

FROZEN DRINKS


FROZEN FOODS


FRYERS


GASKET REPLACEMENT SERVICE

Hands on Gaskets & Hardware .......................... 708-641-7007

Just Gaskets And Hardware ............................... 708-758-1289

GELATO

Algelato ..............................................Page 29 ... 847-455-5355

Palazzolo’s Gourmet Ice Cream ........Page 25 ... 269-561-2000

New Dairy ........................................................... 312-421-1234

GELATO EQUIPMENT & SUPPLIES


GIARDINERA

E Formella & Sons .............................Page 20 ... 877-598-0909

V Formusa Company .......................................... 312-421-0485

GILD GAME


GLYCOL REFRIGERATION SYSTEM & REPAIR


GOURMET-FOOD PRODUCTS


Chicago Importing Company .............................. 800-828-7983

New Dairy ........................................................... 312-421-1234

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 18 ... 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


GREASE-EXHAUST CLEANING

Airways Systems ................................................. 630-595-4242

Averus ................................................................. 800-393-8287

Enviromatic Corporation of America ................... 847-729-8000


GYROS



HAMBURGER PATTY MANUFACTURER


HEATING & AIR CONDITIONER SERVICE & REP


HOOD & DUCT SYSTEMS

AWR Welding .....................................Page 12 ... 773-491-5353

HOOD & EXHAUST-CLEANING

Better Metal Systems .........................Page 09 ... 888-958-5945

Airways Systems ................................................. 630-595-4242

Averus ................................................................. 800-393-8287



HOOD & EXHAUST-SYSTEMS

Belvin/J&F Sheet Metal Co ................................. 312-666-5222

HOOD SYSTEMS-FIRE

Hoods Chicago ..................................Page 11 ... 773-552-9200

Averus ................................................................. 800-393-8287

Henrichsen Fire & Safety Equip .......................... 800-373-9714

HOT DOGS

Red Hot Chicago................................Page 36 ... 800-249-5226

Crawford Sausage .............................................. 773-277-3095

Vienna Beef ........................................................ 773-278-7800

ICE CREAM

Algelato ..............................................Page 29 ... 847-455-5355


Homer’s Gourmet Ice Cream .............Page 30 ... 847-251-0477


Palazzolo’s Gourmet Ice Cream ........Page 25 ... 269-561-2000

New Dairy ........................................................... 312-421-1234

ICE CREAM-EQUIPMENT & SUPPLY


ICE MACHINES

Manitowoc Foodservice .....................Page 02 .... 727-569-1111

ICE MACHINES SALES & LEASING

LPS Corp ...........................................Page 16 ... 847-451-2222

Grove Ice Machines ............................................ 630-969-5199

ICE MACHINES-SALES-RENTAL OR LEASING

Empire Cooler Service .......................Page 22 ... 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 26 ... 847-259-1421

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

Oxford Life Insurance.........................Page 05 ... 630-590-6150

Caro Insurance Services..................................... 708-745-5031

Concklin Insurance Agency................................. 630-268-1600

ISU Northwest Insurance Services ..................... 888-366-3467

Professional Consultants Inc .............................. 630-369-0013

Society Insurance ............................................... 888-576-2438

The Horton Group ............................................... 312-917-8610

INSURANCE SERVICES


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

R W Troxell & Company...................................... 312-948-5228

INTERIOR DECORATORS & DESIGNERS


ITALIAN BEEF




Serrelli’s Foods ..................................Page 11 ..877-385-BEEF

ITALIAN FOOD SPECIALTIES


ITALIAN SAUSAGE




JANITOR-SUPPLIES


JAPANESE-FOOD PRODUCTS


JUICERS-FRUIT & VEGETABLES

Berkel Midwest.................................................... 800-921-9151

KITCHEN-DESIGNERS


KITCHEN-EXHAUST SYSTEMS/CLEANING

Averus ................................................................. 800-393-8287



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 27 ... 312-546-9951

LIFE INSURANCE

Oxford Life Insurance.........................Page 05 ... 630-590-6150

LINEN SUPPLY & RENTAL SERVICE

Ajax Linen & Uniform .......................................... 800-244-4000

Cosmopolitan Textile ........................................... 773-254-6100

Mickey’s Linen .....................................................773-545-7211

Valley Linen Supply ............................................. 630-897-4474

LIQUOR CONTROL SYSTEMS

LCSI, Inc ............................................................. 847-836-0194

LIQUOR LIABILITY/AUTO/UMBRELLA


LIQUOR-WHOLESALE

Peerless Liquors ................................................. 773-378-3908

LOANS & FINANCING

Cash Advances ................................................... 708-495-0930

LOGISTICS COMPANIES


MEAT PROCESSING EQUIP SALES & SERVICE

LPS Corp ...........................................Page 16 ... 847-451-2222

Berkel Midwest.................................................... 800-921-9151

MEAT-SMOKED

Nueske Applewood Smoked Meats .................... 800-382-2266

MEAT-WHOLESALE



Sierra Meat & Seafood.......................Page 18 ... 800-444-5687


Buedel Fine Meats & Provisions ......................... 708-496-3500

MEATS-SPECIALTY & EXOTIC MEATS

Sierra Meat & Seafood.......................Page 18 ... 800-444-5687

MEDICAL SUPPLIES

Affi rmed Medical Service .................................... 847-322-9185

MILK


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


NAME-PLATES & TAGS


OIL & SHORTENING

Columbus Vegetable Oils...................Page 07 ... 773-265-6500

OILS & FATS-COOKING


OILS & VINEGAR

Pastorelli Foods ...............................................800-SOS-AUCY

OILS-COOKING/BULK


OLIVE OILS


ORGANIC FOODS


OUTDOOR FURNITURE


OVEN REPAIR & MAINTENANCE


OVENS-SALES & SERVICE


PAINTING & HANDYMAN SERVICES

Schubert Painting................................................ 847-606-9660

PANCAKE-BATTER & MIX


Gust John Foods & Products Corp ..................... 630-879-8700

PAPER-PRODUCTS


PARTY-FAVORS & SUPPLIES


PASTA-FRESH AND FROZEN

Pastafresh Home Made Pasta ............................ 773-745-5888

PASTRIES-WHOLESALE


PASTRY INGREDIENTS

Sotiros Foods .....................................Page 13 ... 708-371-0002

PATIO HEATERS

TNG Industries ...................................Page 14 ....708-449-1100

PATTY MACHINES/FOOD FORMERS

Berkel Midwest.................................................... 800-921-9151

PAYROLL SERVICE

Payville Usa The Hero’s of Payroll .....Page 22 ... 630-366-2600

april 41-48.indd 42 3/11/14 4:08 PM


PEST CONTROL/PEST ELIMINATION

Mc Cloud Services .............................Page 32 ... 800-332-7805

Presto X Pest Control ......................................... 888-627-5772

PHOTOGRAPHY

Al MacDonald Photography ................................ 630-283-0038

PICKLES & RELISH

Vienna Beef ........................................................ 773-278-7800

PIZZA SUPPLY DISTRIBUTORS


PLAQUES


PLUMBING SUPPLIES

Faucet Shoppe The ...........................Page 04 ... 773-478-3890

POINT OF SALE SUPPLIES


POINT OF SALE SYSTEMS

Resource Point of Sale ......................Page 17 ... 773-252-5500

HotSauce Technologies ...................................... 312-623-6007

LCSI, Inc ............................................................. 847-836-0194

Merchants Solutions ........................................... 708-449-6650

NB Services of Illinois ......................................... 773-519-1961

Retail Control Solutions ...................................... 630-521-9900


SilverWare POS .................................................. 888-510-5102

United Video Systems ......................................... 708-780-1200

POPCORN-EQUIPMENT & SUPPLIES


PRESSURE WASHING



PRIVATE LABEL FOOD MANUFACTURERS


PRODUCE DISTRIBUTORS

Premier Produce ................................................. 847-678-0780

PUBLISHING


RE-UPHOLSTERY


REACH IN COOLERS

United Fast Food & Beverage............Page 14 ....847-616-0711

REFRIGERATION EQUIP SERVICE & REPAIR



Accu-Tech ........................................................... 847-658-8440

REFRIGERATION UNITS

United Fast Food & Beverage............Page 14 ....847-616-0711

REFRIGERATION-EQUIP/COMMERCIAL


RENDERER-RECYCLING


RESTAURANT EQUIPMENT

Manitowoc Foodservice .....................Page 02 .... 727-569-1111


Losurdo Inc ......................................................... 630-833-2828

RESTAURANT EQUIPMENT & SUPPLIES

C & R Restaurant Service ..................Page 31 ... 312-850-1818


Olympic Store Fixtures.......................Page 37 ... 773-585-3755


Zepole Restaurant Supply .................Page 10 ... 630-783-1239

Berkel Midwest.................................................... 800-921-9151

Mercer Cutlery .................................................... 773-844-7256

Trimark Marlinn ................................................... 708-496-1700

RESTAURANT EQUIPMENT REPAIR SERVICE



Accu-Tech ........................................................... 847-658-8440

Berkel Midwest.................................................... 800-921-9151


Hobart Corporation ............................................. 847-631-0070

RESTAURANT EQUIPMENT-NEW & USED


March Quality Used & New Equip......Page 09 ... 800-210-5895

RESTAURANT REAL ESTATE SALES

John Moauro/Realty Executives ..........................708-361-1150

Kudan Group Inc ................................................. 312-575-0480

Nick Dibrizzi/Coldwell Banker ............................. 708-562-9328

Pontarelli & Company ......................................... 847-778-3571

RESTAURANT-DESIGNERS


Losurdo Inc ......................................................... 630-833-2828


RESTAURANTS

La Scarola Restaurant ........................................ 312-243-1740

SALAD-DRESSINGS & OILS



SANITATION TRAINING

Illinois Restaurant Association ...........Page 08 ... 312-787-4000

SATELLITE TV SYSTEMS


SAUSAGE



Crawford Sausage .............................................. 773-277-3095

Vienna Beef ........................................................ 773-278-7800

SAUSAGE MAKING EQUIP SALES & SERVICE

LPS Corp ...........................................Page 16 ... 847-451-2222

SBA LOANS

Ridgestone Bank................................Page 13 ....262-789-1011

SCALES

Berkel Midwest.................................................... 800-921-9151

NB Services Of Illinois ........................................ 773-519-1961

SEATING


SEWER(MAINT)-RODDING & JETTING

Power Sewer Rodding .......................Page 11 ... 773-718-3663

Tierra Environmental ..........................Page 18 ... 888-551-1998

SHEET METAL FABRICATION


SHIPPING SERVICES


SHORTENING


SIGNAGE-INDOOR & OUTDOOR

American Graphics ............................Page 32 ... 888-774-6270

SIGNS


SILVERWARE & DINNERWARE


SLICERS-SALES & SERVICE

LPS Corp ...........................................Page 16 ... 847-451-2222

Berkel Midwest.................................................... 800-921-9151

Maestranzi Brothers ............................................ 708-867-7323

SMOOTHIE MACHINES

Blendtec .............................................................. 800-253-6383

SOAPS & DETERGENTS


SOCIAL MEDIA SERVICES

Stick Out Social..................................Page 13 ... 312-655-9999

SOFT DRINKS

Caffi nated Club ..................................Page 06 ... 800-975-3047

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES


Taylor Freezers and Equipment .......................... 888-942-0777

SOUP BASES

Soupbase.com ...................................Page 20 ... 216-381-9916

SOUPS

Vienna Beef ........................................................ 773-278-7800

SPECIALTY FOODS


SPICE BLENDS

Famar Flavors ..................................................... 708-926-2951

STAINLESS STEEL EQUIPMENT & REPAIR


STEAM CLEANING



SUPERMARKET & DELI EQUIPMENT

Leach Food Equipment Distributor ....Page 25 ... 815-712-7707

SUPERMARKET EQUIP SALES & SERVICE

LPS Corp ...........................................Page 16 ... 847-451-2222

SUPERMARKET INTERIORS

MEK Design ........................................................ 847-858-1540

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest.................................................... 800-921-9151

SYRUP-PANCAKE & WAFFLE


SYRUP-SUGAR FREE


T-SHIRTS-CUSTOM PRINTED

DLS Custom Embroidery .................................... 847-593-5957

TABLES-ALL TYPES




TAMALES

Supreme Frozen Products .................................. 773-622-3777

TOFU PRODUCTS-ALL TYPES

Phoenix Tofu ......................................Page 08 ... 773-784-2503

TOMATO PRODUCTS


TRADE PUBLICATIONS


TRUCK GRAPHICS

American Graphics ............................Page 32 ... 888-774-6270

TRUCK-REFRIGERATED


TRUCK-SALES & SERVICE


TRUCK-SALES NEW & USED

D & S Truck Center ............................Page 28 ... 708-352-5551

TV SALES, SERVICE & INSTALLATION


UNIFORMS-ALL TYPES

Ajax Linen & Uniform .......................................... 800-244-4000

Valley Linen Supply ............................................. 630-897-4474

UPHOLSTERERS

Vinyl Pro Company ............................Page 11 ... 708-505-2001

VEGETARIAN FOODS


VENTILATING-SYTEMS CLEANING

Airways Systems ................................................. 630-595-4242

Averus ................................................................. 800-393-8287


VERTICAL BROILERS

XL Manufacturing ................................................ 773-271-8900

XL Manufacturing ................................................ 773-271-8900

VIDEO SURVEILLANCE SYSTEMS

United Video Systems ......................................... 708-780-1200

WALK-IN COOLER REPAIR & MAINTENANCE


WALK-IN COOLERS AND FREEZERS


WAREWASHING PROGRAMS


WEBSITE DESIGN

Americaneagle.com ...........................Page 24 ... 847-699-0300

WELDING & FABRICATING

KOP Ind. Welding & Fabrication ........Page 18 ... 630-930-9516

WHIPPED CREAM


WORKERS COMP INSURANCE


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

YOGURT & SOFT SERVE EQUIPMENT


april 41-48.indd 43 3/11/14 4:08 PM


MEMBER: CRBA MEMBER: CRBA

Skokie - 4417 Oakton St. - Chun King Lo RestaurantOne-story restaurant building for sale including all equipment. Great exposure and visibility on Oakton St. Price: $109K (Real Estate) Size: 1,625 SF (Building) 2,950 SF (Lot) Contact: Rick

River West - Toni’s Pizza & Organic Pasta. This below market lease opportunity has potential for growth by expanding hours of service & space. Price: $125K (Business) Size: 1,000 SF + Basement Rental Rate: $1,200/Mo. (Modified Gross) Contact: Juan Carlos

Loop, North - Confidential Listing #353 Second generation casual/quick-serve eatery with sidewalk patio available. High pedestrian traffic on Wells St. Price: $99,500 (Business) Size: 1,785 SF Rental Rate: $5,000/Mo. (Gross) Contact: Scott

Wicker Park - Confidential Listing #647Recently built, highly- acclaimed restaurant on Milwaukee Ave. All new mechanicals and plumbing among many upgrades to the property. Price: $325K (Business) Rental Rate: $35/SF (NNN) Size: 5,500 SF Contact: Jeremy/Jarrett

Andersonville - 5101 N. Clark St. Commercial condo with fully fixtured restaurant for lease. Corner location with great visibility. Features full basement with coolers and complete equipment package. Price: $125K (Assets) Rental Rate: $35/SF (Net) Size: 3,100 SF + Full Basement Contact: Jeremy

Willow Springs - 8989 Archer Ave. Nestled alongside 15 mi. stretch of forest preserve on 2 acres of woodland. Features custom redwood cellar, two event spaces, garden and gazebo. Price: $2,100,000 (Real Estate Sale) Size: 11,188 SF (Building) 88,905 SF (Lot) Contact: Jerrod

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

University Village - Sofia’s Pizza Established pizza restaurant with below market rent in a densely populated area with heavy foot traffic counts. Includes Black Iron, full basement and large kitchen. Price: $84,900 (Business) Size: 1,200 SF (Approx.) Rental Rate: $2,700/Mo. (Gross) Contact: Jarrett

Chicago’s Premier Hospitality Real Estate Brokers

Loop, South- Crave Cafe & Lounge Newly built-out restaurant with 50’ wrap around marble bar. Full kitchen with top-of-the-line equipment. Includes incidental liquor and retail food license. Price: $149K (Business) Rental Rate: $29.33/SF (Net) Contact: Jarrett

Loop - 300 S. Riverside PlazaIndoor retail bar/restaurant space with outdoor deck opportunity perfect for al fresco dining. Located along the Chicago River with excellent exposure to after work commuter traffic. Rental Rate: $33/SF (Net) Size: 2,700 SF (Approx.) Contact: Jarrett

Needs identification

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

Price D

rop!

Highwood - Bridie McKenna’s Irish pub/restaurant with large patio in North Shore. Features Victorian bar & 2 gas burning fireplaces. Price: $1,399,000 (Real Estate w/ Business Sale) Size: 5,300 SF. Lot Size: .27 Acres Contact: Adam

Adam Salamon - Ext. 13 [email protected] Reinish - Ext. 17 [email protected] Carlos Gomez - Ext. 19 [email protected] Rosen - Ext. 21 [email protected] Loarie - 312.735.0692 [email protected]

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

Jeremy Kudan - Ext. 11 [email protected]

Evanston - 810 W. Grove St. New construction restaurant/retail space for lease. 2 tenant commercial redevelopment of former Keg Restaurant in downtown Evanston. Price: $35/SF (NNN) Size: 4,000 SF (Approx.) Contact: Jerrod

Price D

rop!

New List

ing!PONTARELLI ASSOCIATES

Real Estate ServicesRestaurant Brokerage Division

Vince FerraroBEST BUY

Freestanding 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!!

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

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 @ $149K

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!!

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!!

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.

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

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

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!!

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

MORE LISTINGS AVAILABLE–CALL!SELLING? ALWAYS CONFIDENTIAL!

[email protected] 847/778-3571

CLASSIFIEDS

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MEMBER: CRBA

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

NORTHWEST SUBURBS - SKOKIESkokie Restaurant/Business For SaleRare transferrable Skokie liquor licenseTurn key restaurant, 2,900 SF + 900 SF outdoor patio, 33 parking spacesProof of funds required -owner motivated to sellRent $24 per SF all includedNEW! CHICAGO - TAYLOR STREET

Come & join famous Taylor Street corridorHome of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery. Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4. Everything new and shiny, must see to appreciate. Available real estate.Owner motivated to sell!WESTERN SUBURBS - WHEATONHard corner free standing fast food with drive-thru. National Tenant Location2,000 SF plus 1,500 SF Lower Level Bldg23,839 SF lotFor Lease: $24 per SF NNN

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

CHICAGOLAND AREA American Style Pancake House Breakfast/Lunch Concept, Part of a national chain$20,000 per week verifi ableHighly Confi dential

SOUTHWEST SUBURBS2301 W. Jefferson Street/U.S. Route 52, JolietHard corner free standing fast food with 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

SOUTHEAST SUBURBSTurn key free standing with drive-thru2,150 SF restaurant with drive-thruSeats 75, plus 35 in outdoor patio. 18,750 SF lot, parking for 40 cars. 50’s style res-taurant, looks like a Johnny Rockets motif.Must see to appreciate. Possible seller fi nancing with 30% down.

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

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

ELGIN - NW SUBURBSFor Lease - National Tenant LocationFree standing fast food restaurant, turn-key with drive-thru. 2,732 SF building on 18,738 SF lotLOMBARDFree 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

SOUTHEAST SUBURBS - CHICAGO HEIGHTSSWC of Halsted & Joe Orr RoadHard corner free standing fast food with drive-thru. National Tenant Location.2,600 SF bldg/16,000 SF lot. Price: For Sale $349,500; For Lease $18 per SF NNN

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

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

Pizzeria - South Suburbs• Sales $690k• Rent $3,500• Price $225k

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

Breakfast Lunch Restaurant (SW Subs)

• Sales $252k• Hours 6am-3pm• Rent $2,750• Asking $59k

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 Smoothie Franchise• Madison, WI Asking $275k Under Contract

• Merrillville, IN Asking $175k• Minnesota 6 store package $1.99MM

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)

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 - 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 HOUSE - 3 Bedrooms - a Give away! - Good Corner Location $125,000 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 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 SPORTS BAR, RESTAURANT, PIZZA - With 3.5 Acres Property - A Supper Deal $2,100,000

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

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

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

Parking 50+, Busy location with visibility and easy access. Pride of ownership. Asking $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.

FAMILY PIZZERIA W/ GAMING• Established over 25 years.

Seats 100. Located in Southwest suburbs. Reasonable rent. Recently remodeled. $349,000 OBO.

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

famous fast food drive-in with 1950’s memorabilia & 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 property. 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. Stop-

light 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 com-fort food! Known for its BBQ ribs. 4-Star rated upscale restaurant with casual fl are. Approx. 7,000 sq. ft., seats 230 w/ parking. Real cash cow. Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Owner retiring. Upper $600K’s

FULL SERVICE RESTAURANT/CATERING/BAR AVAILABLE

BEEN IN BUSINESS OVER 40 YEARS W/ LONG TIME OWNERRARE OPPORTUNITY IN GREAT NW CHICAGO LOCATION

BUSINESS ONLY OR BUSINESS AND PROPERTY AVAILABLE2,800 SQ FT BLDG, 9,500 SQ FT OF PROPERTY

ZONED B3-1 COULD BE UPZONED TO B3-1.5 FOR DEVELOPMENTBUSINESS $399K PROPERTY $799K

CALL 773-848-1078

MEMBER: CRBA

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

DOWNERS GROVE2249 Maple Ave.

For Sale

THAI POT RESTAURANTExcellent business opportunity with strong cash flow. Business only for sale - leaseof 1300 sf retail space assumable.Sale includes all equipment, tradefixtures, inventory, trade name.Great location at the swc of Mapleand Belmont.$70,000


Jim Finnegan630-947-5024

[email protected]

HONIG-BELL


Keith Warpinski630-602-6153

[email protected]

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EAST PEORIA220 Farm Dale

For Sale

Entertainment BusinessExcellent business opportunity with strong cash flow and pristine grounds. Miniaturegolf/game room/cafe. Business sells asturn-key, with all property and trade fixtures,inventory, etc. Owner transfer trainingavailable -- don’t miss this excellent,unique invesment opportunity!

$550,000


Justin Ferrill 309-642-1009

[email protected]

HONIG-BELL


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COMMERCIAL/RESIDENTIAL BUILDINGTavern with Real Estate.

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

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

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

•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••10,400 sq. ft. warehouse

5 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

FOR SALE4 unit strip Center for Sale in

Hickory Hills, Illinois - $600,000. Price includes fully operating

laundromat and brand new ready to operate fast food restaurant.

Great for owner/operator. Serious inquiries only. Call (847) 456-4424 for more information.

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LOOKING FOR A NEW PROFIT CENTER?This May Be More Profi table

Than Adding A Location!

Call Today to See How You Can CA$H IN On This Opportunity: (800) 468-7478

Our new expanded line of products include:■ Mobile Cooking Kitchens■ Insertable Ovens & Refrigerators■ Insulated Vehicles Conversions

■ Refrigerated Trailers■ Hot Shot Vehicles ■ Food Trucks■ Vending Vehicles■ Polyuria Spray Interiors

www.deliveryconcepts.com

Porter House Properties“A Cut Above”

Restaurants, Real Estate and Ongoing Business available. Jefferson Park,

Grayslake, Highwood and more. Please call/email if you are looking.

Also buyers are looking again. Please contact me if you are

considering selling your restaurant.

Dan Porter [email protected]

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

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]

FOOD INDUSTRY NEWS CLASSIFIED RATESTHE #1 BEST READ AND USED

TRADE PUBLICATION IN THE MIDWEST!

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

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

Generation Y in the WorkplaceWhat do millennials have to look forward to in their

careers? The job market is tough right now, but a lot has changed since their parents entered the workforce. Here’s a snapshot of the coming Generation Y workplace:

● Technology offers opportunity. The Bureau of La-bor Statistics projects the trend of technology creating jobs that didn’t exist 20 years ago to continue. The num-ber of scientific and technical consultant jobs is expected to increase by 58 percent from 2010 to 2020. Jobs design-ing computer systems are projected to rise by 47 percent.

● Careers are flexible. At least one stereotype about millennials seems to have some validity: A Pew survey reported that only 34 percent of workers 25-29 think of their current job as a career, along with only 11 percent of younger workers (18-24).

● Jobs are mysterious (to parents). One LinkedIn sur-vey found that 35 percent of younger workers’ parents admit they really don’t understand what their children do for a living.

5 Cooking Tips Your Mother Should Know1. Take your bananas apart when you get home from the store.

If you leave them connected at the stem, they ripen faster.2. Store your opened chunks of cheese in aluminum foil. It will

stay fresh much longer and not mold!3. Peppers with 3 bumps on the bottom are sweeter and better

for eating. Peppers with 4 bumps on the bottom are � rmer and better for cooking.

4. Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.

5. To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.

Roundy’s Sells StockRoundy’s said that it would sell 8.8 million shares

of its stock to help pay for expenses after the retailer purchased 11 former Dominick’s stores in Chicago. The Milwaukee-based company said it would sell 2.9 million of its own shares, and stockholders would sell an addi-tional 5.9 million shares. The sale could bring in $23.1 million. – American City Business Journals

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NORTHERN ILLINOIS INSURANCE- Division of Northern Insurance Group -

Cell (708) 655-4476 Cell (312) 671-0071Phone (815) 226-9353 Cell (309) 212-5564

Nick Ekonomou

NORTHERN ILLINOIS INSURANCE- Division of Northern Insurance Group -

Cell (708) 655-4476 Cell (312) 671-0071Phone (815) 226-9353 Cell (309) 212-5564

Nick Ekonomou

april 41-48.indd 48 3/11/14 4:09 PM

april fin web 2014

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