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NEWSFOOD

INDUSTRYFOUNDED 1982

Three Decades of Serving the Foodservice Industry april 2013

pUblishEr’s iNsighT ......................................pagE 6

TravEl: DUck kEy, FlOriDa ............................ pagE 10

is ThErE NEED FOr iNTEllEcTUral prOpErTy prOTEcTiON iN ThE FOOD iNDUsTry? ................................. pagE 12

lOcal NEws .......................................... pagE 14, 18

iD ThEFT iN ThE wOrkplacE ........................... pagE 20

pEOplE sElliNg ThE iNDUsTry ........................ pagE 24

arOUND chicagO: hOFbraUhaUs, rOsEmONT ...... pagE 28

chEF prOFilE: gaETaNO asciONE ..................... pagE 32

gOiNg ThaT ExTra milE ................................. pagE 35

DiNEr x ..................................................... pagE 38

NaTiONal NEws ........................................... pagE 40

DirEcTOry & classiFiEDs .............................. pagE 41

rEmEmbEriNg Jim cONTis ......................... pagE 36Tributes to Jim appear randomly throughout this issue

FOOD INDUSTRY NEWS apRIl 2013

The Midwest’s #1 Hospitality Idea Exchange Returns!

SHMoozEfEST Wednesday April 17th from 5–8 PM

DRINK Nightclub, 871 E. Algonquin Rd, Schaumburg, IL

SPECIAL GUEST: RON DINELLA, PRESIDENT AND CEO OF GO ROMA RESTAURANTS!Food • Cash Bar • Free Raffle Prizes • FREE EVENT (Business Card Required) • See page 48ndors!•• •

As Angelo Caputo’s Fresh Markets celebrates its 55th year in business, they recently broke ground on a 300,000 sf corporate headquarter building which includes a warehouse and commissary, along with a 100,000 sf retail/wholesale cash & carry store. The larger warehouse will enable them to buy groceries direct, and pass the savings on to their customers. Set to open late 2013, the 10 acre parcel is located at Schmale and North Avenue in Carol Stream, Illinois, and includes several excellent out lot locations for lease. This will be the 7th store for the local family owned chain of supermarkets.

capUTO’s NEw hEaDqUarTErs

At this year’s Les Amis d Escoffier Soci-ety of Chicago banquet, their Lou Kysela award was presented to Cary Miller of Food Industry News in honor of Lou Kysela, Chairman of the Les Amis d Escoffier from 1978 to 1998. Other honorees included Bill Schutz, President of Consumer’s Packing Company; Donald Gyurkorits, President of the Canadian Culinary Federation and WGN-AM radio personality Garry Meier.

More photos and a wrap-up are on page 19.

Professional Consultants

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Food Industry News® April 2013

Spotlight on Culinary Driven Gastro Pubs, Bars, Taverns & NightclubsOwen & Engine2700 N. Western Ave, Chicago, IL 60647

Coined by many as an “upscale hipster bar,” Owen & Engine is just that with an all-wood interior, dim lighting and a relaxed atmosphere. Owen & Engine is based on a simple idea of offer-ing rustic British-inspired comfort food with real ales and a care-fully crafted beverage program. Trends are unimportant; quality is key. Their meats come from animals humanely raised and without growth hormones or antibiotics. They purchase from the best farms and artisans, and the Haddock, for the fish and chips, is flown in daily from Georges Bank in the North Atlantic.

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StageChicago’s Royal George Theater, 1641 N. Halsted, stages An American Story for Actor and Orches-tra, a dramatic narrative reliving the night in 1865 that transformed history. Based on the texts of Dr. Charles Augustus Leale and Abraham Lincoln, Hershey Felder’s performance, as well as the Roy-al George’s use of space and design, are stunning, and the best 90 minutes you’ll spend this season. Stephen Foster’s music transcends time and the orchestra is superb. It’s in a limited engagement until April 14th, and for Lincoln historians, an eerie occurance of theatrical serendipity.

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Food Industry News Issue 4, April 2013 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL

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

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

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

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

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

products described herein.Copyright © 2013

Foodservice Publishing Co., Inc.

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Ethnic Flavors: Trending in 2013Ethnic flavors are heating up in 2013, higher-qual-

ity casual fare is on the rise, and game birds, new fish species and vegetables are landing on the cen-ter of the plate more often, said a group of top U.S. chefs. “I think our nation’s obsession with food and access to information through blogs and social me-dia allows people to be more knowledgeable about different foods, techniques and cultures, so they’re more willing to dive in,” said Birmingham, Ala., chef

and restaurateur Chris Hastings. – Adapted from Forbes

The 10 Minute Rule

According to Tech-nomic’s Consumer Restaurant Brand Met-rics research program, consumers expect to spend about 10 min-utes getting carryout at a fast-casual restau-rant, including waiting in line, ordering, pay-ing and receiving food.

– Adapted from Technomic, Inc.

ShmoozefeSt Returns!Date and location:

See page 48 for more information!

Food Industry News

valerie miller President and Publisher

Mark Braun Associate Publisher

Terry Minnich Editor

Cary Miller Advertising/Vice President

Paula Mueller Classifieds/Office Management

Nick Panos Corporate Counsel

––––– James Contis 1927-2013

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14th wingFest rocksOver 2,000 Chicago area

chicken wing lovers consumed 45,000 chicken wings at Bailey Auditorium in the West Loop as three Chicagoland establish-ments were crowned first place winners and two contestants were crowned “Lord of the Wings”.

Nineteen Chicago area restau-rants participated: Mahoney’s Pub & Grille, The Cubby Bear, Reggie’s, Timothy O’Toole’s, Wild Goose, South Loop Club, Tap House Grill, Big Bricks, Gabutto Burger, Fizz, Mrs. Murphy & Sons Irish Bistro, Output, Diag Bar & Grill, Lot-tie’s, Frontier, The Pony, Buffalo Wings & Rings, Bulldogs, and Gators Wing Shack.

The following were pro-claimed winners, in a double-blind judged competition: Best Mild Wing: Gators Wing Shack, Best Hot Wing: Ma-honey’s Pub & Grille, Best BBQ Wing: Mahoney’s Pub & Grille, Best Exotic Wing: Tap House Grill and earning the most cu-mulative points for the coveted Best of the Fest: Tap House Grill.

Bernadette Miszczyszyn and Eugene Jung were champion wing consumers.

To date, WingFest has raised over $140,000 for various chari-ties, and this year’s WingFest netted $5,000 for Chicago Neighbors Unite and Neighbors of River West, a community minded organization that assists various neighborhood programs throughout the year.

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making Foodservice Equipment less DisposableFrom family-owned restaurants to one of the top 10 grossing

restaurants in the US, Maki Repairs is one of those niche busi-nesses no one ever thinks about until there’s a problem. Equip-ment breakdowns occur in every business and can detrimentally affect the bottom. From the cost of replacing equipment to the cost of lost business due to broken or malfunctioning equipment, these factors can significantly affect profitability. While most of us would not hesitate to call a serviceman to repair a major ap-pliance (meaning multi $K), an older less expensive appliance is sometimes thought of as disposable or non-repairable. Maki aims to fill the niche, making it worthwhile to have a $500-$2000 aging appliance repaired and keep equipment out of landfills.

Their company grew out of a specialized focus, Saké Warmers, appliances used to dispense heated rice wine. Typically there is no service center or parts distributor for this type of equipment and business owners are often at a loss when one of these ap-pliances breaks down or malfunctions. About 80% of the repair issues involving sake warmers result from a persistent, waste-ful dripping of sake from the dispensing nozzle regardless if the power is on or off. This issue gradually gets worse and worse and restaurants either replace the warmer with a new one or use other means (microwaves!) to warm the saké. A saké warmer can easily cost $1500-$2000, yet the leaking problem can usually be repaired in 30 minutes at a fraction of the cost of a new appliance. The company also services other small equipment including hot towel (oshibori) appliances. To keep that electrical appliance out of the recycling center for a while longer, reach out to Maki Re-pairs. See their ad on page 18 of this issue

We are deeply sorry and we will miss his beautiful encouraging informative column and quips in Food Industry News They were always the first thing I read when the magazine arrives. He will be greatly missed by many including us here at Matador.–Betty Wood, Matador Processors

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Cutting Costs in Your Restaurantn Stop doing a repetitive schedule. Prepare the weekly labor schedule based

on anticipated sales and customer counts. As business slows or ramps up, ad-just employee hours accordingly.

n Establish and use detailed specifications for every product you buy. De-tailed specs are needed to ensure consistency of your products and to accurate-ly compare bids. You may also discover that a lower grade on some products will still give you results you want.

– Source: 50 Cost Cutting Tips; www.RestaurantOwner.com. For more information visit www.RestaurantOwner.com.

HOME OF

Publisher’s InsightJim Contis

Count your pennies. One of my staff looks at pennies. One day, I asked why. His answer got me thinking. “Every penny made before 1985 is worth double its value,” he said. Then he told me about the retiree who had salvaged $150,00 in wheatie pennies. “Every one of those is worth at least 5 times its value. He’s sitting on a fortune that most people wouldn’t bend over to pick up,” he said. True, true. Every operation should review which expenses can be trimmed and which ones to expand.

When I was a boy working in the family restaurant in Pitts-burgh, I learned many valuable lessons on budgeting materi-als, timing that saved money and a multitude of things that saved money. In the years after the Great Depression, people learned to survive by thinking smarter about how to stretch a penny, and how to hold onto one. If your business still leaves lights burning day and night, think. If you discard wasted items, think. Is office equipment left on? What is the tem-perature? Are you using energy-efficient lights and low-energy devices? Do you recycle oils, grease and reusables?

A staggering example mentioned in the MBA textbook De-veloping Leadership Abilities had one employee audit unnec-essary waste and saving the firm $100,000 per quarter. In 6 months, the company adapted better habits that meant more bottom-line profits. Success is not simply what you make, it’s what you keep. Every penny is working capital that you may be flushing away. Imagine what that penny-saving retiree could find among your wasted opportunities.

To save money on equipment, look no further than many of the services advertising in our magazine; It’s a fact that you could save your operation thousands of dollars a year by auditing your costs and talking to many of our advertis-ers. They are carefully selected to be the best at helping your business. n Build your value by becoming an expert in some-

thing. It could be anything, but be the best at it. The expert in one thing is the person consulted by 15 friends and neigh-bors about what to buy.

Ten mistakes you may be making right now:1. You don’t talk to your people.2. You continually moan about customers or money.3. Your word is no good.4. You can’t control your temper.5. You have a pet “crony” who nobody trusts.6. You don’t review fairly.7. You never met an idea you couldn’t ruin or kill.8. Your ego is too big. You are a Me, Me, Me.9. Your idea of humor is thinly-veiled insults.10. You’ve forgotten how to work.n Ignorance is not what you don’t know, it’s what you

won’t know.–Jim Contis

Jim Contis 1927-2013

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an Unlikely Union – italian gourmet and local artisanal TofuTop Chef Sara Grueneberg Visited Phoenix Bean Tofu For New Creations

Prior to welcoming the Year of the Snake, Top Chef, Sara Gru-eneberg, Executive Chef of Spiaggia visited Phoenix Bean Tofu’s brand new facility in Chicago’s Edgewater’s neighborhood to learn how to make tofu. With her freshly made tofu, then she went back to her own kitchen at Spiaggia to create her new creamy pasta and pasta soup with tofu. It is an unlikely union (tofu & Italian food). Yet, they turned out to be appetizing and delicious! Sara’s effort to incorporate new local artisan fresh tofu for Italian fine dining proved her to be a real Top Chef - chal-lenge traditional ingredients and create new favorites!

Pictures: Soft tofu coconut milk sauce with pork and shrimp pasta topped with tofu croutons. Sara Grueneberg (Top Chef, Executive Chef of Spiaggia) and Jenny Yang (Phoenix Bean Tofu Owner) standing in front of Phoenix Bean’s brand new open kitchen. Smoked tofu, pork and shrimp filled pasta with broth and dressed with red wine marinated soft tofu.

New England Cod Catch Reduced by 77%The New England Fishery Management Council

voted to drastically limit the allowable catch of At-lantic cod. Fishermen say the new rules will kill their business, while proponents of the limits say they’re needed to save the industry as the once plentiful fish now faces extinction.

– Adapted from The New York Times

Percentage of households with 3/4 of their net wealth in

housing or stocks0-20 5%20-40 6%40-60 14%60-80 13%80-100 2%

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InterContinental Chicago O’Hare Honored with Best Hotel Ranking

U.S. News & World Report Travel touts the InterContinental Chicago O’Hare in Rosemont as one of the “Best Hotels in Illinois” as well as one of the “Best IHG Group Ho-tels” in their annual Best Hotel rankings. Falling at number 20 and num-ber six on the lists re-spectively, the U.S. News editors used an unbiased methodology to ana-lyze nearly 2,000 luxury hotels throughout the United States to compile these 2013 designations.

– blastmarketing.net/category/blog

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TRAVEL With Valerie MillerDESTINATION: DUCK KEY, FLORIDAGetting There: Fly/Drive (Duck Key is about 50 miles from Key West)Flights out of Chicago O’Hare on American or United Airlines connecting in Miami and then on to Key West. Shuttle service is available at the Miami airport to Duck Key.Flights out of Chicago Midway on Southwest Airlines connecting in Orlando or Tampa and then on to Key West. The Florida Keys are a coral group of islands that begin in the southeastern tip of the Florida peninsula about 15 miles south of Miami and extend in an arc south-southwest and then westward to Key West. The 120-mile long Florida Keys island chain is linked to mainland Florida by US Highway 1, the Overseas Highway.Accommodations: Hawks Cay Resort The 60-acre resort boasts 177 guestrooms and 225-two-three bedroom villas, a full service marina, five restaurants, saltwater lagoon, five swimming pools, kid and teen clubs, fitness center and spa.

Activities: Diving, fishing, kayaking, kiteboarding, paddleboarding, snorkeling and tennis.Dolphin Encounter: Dolphin education and interaction programs in the Florida Keys. Swim with dolphins and learn about dolphin and marine conservation at Hawks Cay, the only on-property resort which has a dolphin program in the continental U.S.Hawks Cay Resort has completed phase one of a million dollar culinary update including the opening of two restaurants on property as well as two smaller food and beverage outlets for cocktails and coffee. These new culinary offerings are just the beginning of a larger hotel renovation that will transform the AAA Four Diamond Award resort property into Florida’s premier getaway.

Restaurants: Ocean- the resort’s main dining room features buffet breakfast, a la carte lunch, or a Mediterranean inspired dinner. Tio’s Cantina – a new dockside outpost located in the resort’s marina, diners will find Mexican – inspired meals with a Florida Key twist. Those wishing to cook up “the fish that didn’t get away” can take advantage of the “Hook and Cook” option, allowing the chefs at Tio’s to prepare the day’s catch according to each guest’s preference.Tiki Bar and Island Time -Tiki Bar serves up refreshing island –infused concoctions and light poolside fare. At night Tiki Bar is open for a late night libation, or nightly entertainment under the stars. Lobby Time is a new lobby café and gift shop featuring Starbucks beverages and fresh pastries. Set to be completed later this year, phase two upgrades will enhance the experience of the adults-only area. The private area, which now includes the Tranquility Pool line with private cabanas, will be expanded and soon welcome Sand Bar, an alfresco restaurant in the sand serving up sophisticated light bites and specialty island cocktails.

Hawks Cay Resort is located at 61 Hawks Cay Blvd. in Duck Key, Florida. For reservations and more info log on to hawkscay.com

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Is There a Need For Intellectual Property Protection in the industry?

The term ‘molecular gastronomy’ was first used as recently as 1992. It’s this movement that paired food & science together, and with that came intellectual property (“IP”) concerns. The restaurant industry is a creative hub, chockfull of artists. Just like a painter or songwriter, the restaurateur is simply creating and expressing a message. They are con-stantly tweaking the balance of sights, sounds, and smells in an endless effort to create their own unique voice in the marketplace. Inevitably this level of creativity in a commercial marketplace will lead to imitation. In fact, it is almost a necessary function of any marketplace. Imitation deters stagnation, and encourages improvement; so long as it does not cross a line. However, that ‘line’ is often difficult to perceive. Typically, perform-ing a cover song while providing credit to the songwriter is acceptable, however, merely changing a few lyrics and passing the song off as your own work is likely problematic. But should the same rules apply to cre-ative works like recipes? If the recipe and preparation is the same, but a mimicking chef utilizes cayenne pepper rather than crushed red pepper, does it now become a new recipe? To answer these questions, we should first look to what is “protectable” in the first place.

The United States Copyright Office maintains, “Copyright law does not protect recipes that are mere listings of ingredients. Nor does it pro-tect other mere listings of ingredients such as those found in formu-las, compounds, or prescriptions. Copyright protection may, however, extend to substantial literary expression—a description, explanation, or illustration, for example—that accompanies a recipe or formula or to a combination of recipes, as in a cookbook. Only original works of au-thorship are protected by copyright. “Original” means that an author produced a work by his or her own intellectual effort instead of copying it from an existing work.”

It is painfully obvious that one cannot copyright a list of ingredients on the back of a food product, however, there is split decision on what makes a recipe copyrightable. Professor Christopher Buccafusco notes that Lambing, a pastry chef, filed suit against Godiva Chocolatier claim-ing that Godiva copied the recipe, design, and development of her choc-olate truffle.3 The Court rejected her claim, and further held that “[t]he identification of ingredients necessary for the preparation of food is a statement of facts. There is no expressive element deserving copyright protection in each listing. Thus, recipes are functional directions for achieving a result and are excluded from copyright protection under 17 U.S.C § 102(b).” Had Lambing’s recipe been a bit more “specific” and indicated something like the room must be precisely 72 degrees before melting the chocolate on a specific type of Spanish marble stone, she may have had a protectable interest. Whereas, merely indicating that one should melt ‘good quality’ chocolate, is not protectable.

Further, creative works are often the most difficult types of “property” to protect. “Property” is in quotations because there is no way to clearly define it. It is easy to comprehend that a product such as a machine or vaccine is property. They are tangible items that can be held and touched, with blueprints and formulas to create them. On the other hand, the res-taurateur is selling an experience, which is something that is far from tan-gible. In fact, it is the intangible aspects of a restaurant that make it a real experience to begin with. If dining were limited to just the food on your plate, then surely this entire discussion would be moot. That intangible can be anything from the ambiance, the years of recipe development, the staff, and even down to the uniforms.

Continued on page 16

Plan for Success Throughout Your Career

A successful career is built step by step. What-ever industry you work in, you’ll win your man-ager’s trust and rise to the top by following this basic job advice:

n Dress appropri-ately. When you applied for your current job, you dressed up a little. Con-tinue that on the job. Make sure your clothes and hair are neat and

clean. Even if your com-pany has a casual dress code, don’t be too casual. Conservative, business-like styles are best for men and women alike.

n Watch the clock. Al-ways arrive on time. Don’t while away your day mak-ing small talk with other employees and don’t make personal calls on company time. Complete the work you’ve been as-signed as quickly as pos-sible—and when you’re done ask for more.

n Respect the bound-aries. Don’t use or take things that aren’t yours. Don’t make personal cop-ies at work. Don’t take company office supplies home for your person-al use. Proper behavior shows that you’re putting the organization’s needs first.

n Don’t gossip. You’ll probably overhear conver-sations while you’re sit-ting in your cube. Adopt a policy of not repeating what you hear, passing along rumors, or talking about co-workers behind their backs.

n Practice the Golden Rule. Treat others the way you want to be treated—or even better. You’ll earn everyone’s respect with courtesy and kindness.

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Jim’s hard work and dedication has touched many in the food industry and his legacy will live forever. God bless his soul and let there be peace

in your hearts.

–Tony Bizios, Elmhurst

Restaurant and UPC

Windy City Live (ABC) revealed some new openings—Sauce & Bread Kitchen on Clark St., Parson’s Chicken & Fish—a new, hipster take on a fish and chicken shack, from the Long-man & Eagle team and endgrain restau-rant on W. Addison; – windycitylive.com Fête Chica-go plans a 4-Day Fes-tival devoted to food. Fête’s Spring 2013 edi-tion is a weekend-long festival of Chicago’s dynamic food and de-sign cultures, featur-ing a night market, talks, tastings, and tours. The event starts April 4th and goes through Sunday the 7th. – http://fetenightmarket.eventbrite.com

Rick Bayless will cre-ate a Latin-flavored beer for Crown Im-ports, distributor of Corona and Negro Modelo. The beer will be distributed region-ally at first, but may go national later, as the company that makes Corona is absorbed by Anheuser-Busch In-Bev. Sweet potatoes are in demand as nev-

er before. According to the USDA Econom-ic Research Service and recent market research by ConAgra Foods Lamb Weston, U.S. consumption of sweet potatoes has grown more than 50 percent since 2000. –

conagrafoods.com Whole Foods Market has opened a 40,000-square-foot store in Kildeer, Il-linois. The Chicago Sun-Times (under new management), re-vealed that their food section is reportedly being discontinued. –

www.suntimes.com Fashion Outlets of Chicago, the enormous out-let mall opening in Rosemont August 1, announced the de-finitive list of res-taurant and retail tenants. The bi-level 530,000 square-foot structure’s food options will be an-chored by Prasino and Villagio, a South Florida-based Italian chain. Matt Eisler and Kevin Heis-ner (Trencherman, Nightwood, Bangers & Lace), along with Ben Pritzker and Ben Lurie (The Bar-relhouse Flat) have signed a lease at 806 W. Randolph, also known as restaurant row. The space is in the same building as Au Cheval and the forthcoming Oon; Girl & the Goat is across the street. – Eater Chicago

Local News

Bayless Beer? The Chicago chef has signed a deal with Crown Imports to create his own “craft” beer. Picture source: chewonthatblog.com

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Intellectual Property Protection in the industry Continued from page 12

Nick Kokonas explained dur-ing the symposium that “sure you could make a truffle explosion (a signature dish at Aliena) at home, I’ll even give you the recipe, but what you don’t get is the entire dining experience.

It was surprising to learn that creative leaders such as Nick Kokonas and Kevin Boehm are

somewhat indifferent (and even opposed) to formal protection of their creative ideas. Kevin in a seemingly joking manner said, “If I have to call an attorney every time my chef made a change to an item, then I’m done.” Nick ex-plained that not having to worry about copyrighting recipes “cre-ates a collaborative environment in the industry, and we are better off because of it.” It appears that, much like any artistic culture, the

restaurant industry is somewhat self-regulating.

With the ever-expanding me-dium of social media, it takes all but seconds for word to spread that someone is a copycat. The fear of negative feedback from social media seems to be a far better mo-tivator than any threat of legal ac-tion could ever accomplish. When asked why he didn’t think IP pro-tection was necessary, Kevin ex-plained, “I don’t think many self-respecting chefs would take my recipes or blatantly copy them. The scorn from the community is a much

better motivation than legal ac-tion.” However, this is not to say that Nick and Kevin do not think there are some aspects of their business that are worth protect-ing. Both agreed that items such as design patents for their res-taurants logos, menus, and even uniforms are “property” they will vehemently protect.

Nick added one final thought. He has learned that “nondisclo-sure agreements are narrowly en-

forceable,” and that “it is far better to instill a sense of loyalty in your staff” rather than the fear of repri-mand; further joking that “if you spent fifteen minutes in the Aliena kitchen, you would be scared to death.”Conclusion

The case law is vividly clear that, in general, recipes are not copyrightable due to their lack of ‘expressive elements.’ Further, it appears that the industry is self-regulating & self-correcting in the sense that market leaders (at least in Chicago) do not see the need to copyright recipes.

However, the panel made it very clear that, at least to them, design patents, trademarks, and copy-rights with respect to other aspects of the restaurant are a necessity.

Drafted by Alex Pappas & Patrick Wartan, At-torneys at Axia Law, LLC, a business transactions and commercial litigation law firm with deep roots in the Food & Beverage Industry. Axia Law’s attorneys are members of the Illinois Res-taurant Association (IRA), Food, Beverage, and Equipment Executives (FBEE), and have served on the Board of Directors of an eCommerce restaurant equipment provider. Likewise, we have a diverse client base, ranging from restaurants to vendors, and everything in-between.

We so loved reading Jims words of wisdom.

–Senator Carol Mosley-Braun

Jim has built a strong and exemplary publication and

leaves a legacy of tremendous success knowing that he helped many others

succeed in the process. He will be missed.–Brian F. Lorge, CCTP

Executive Director, ACF Windy City Professional Culinarians

Spotlight on Culinary Driven Gastro Pubs, Bars, Taverns & NightclubsSweetwater Tavern and Grille225 N Michigan Ave, Chicago, IL

Located along Michigan Avenue two blocks south of the Chicago River, Sweetwa-ter Tavern and Grille is the ideal place for lunch, dinner, happy hour, and late night celebrating.

There are many restau-rants in downtown Chicago to choose from but none that offer the cozy atmosphere, great service, approachable menu, full liquor bar, smart wine list, and great beer se-lection that Sweetwater does.

The relaxed and casual atmosphere is aided by dark wood furniture and big leather booths. Floor to ceil-ing glass windows provide guests with vibrant views of the city and its energy. The many focal points of the room include stone stacked walls and columns, 24 televi-sions for when the big game is on, and certainly the main bar displaying not only a full complement of liquor, but also the 80+ draft and bottled beers available.

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Did You Know?According to the (Feb

2013) Hightower Report, if you drive west from Marfa, Texas to El Paso, you’ll cross 200 miles of border desert being monitored by nine drones that belong to the Customs and Border Protec-tion agency. They’re watching for illegal immigrants and drug smugglers.

You don’t have to be a chef to get on the Food Network: Full-time firefighter David Atkocaitis. The Northlake fireman and River Grove fire chief also blogs to about 5,000 viewers per week.

We forget that soldiers fight for freedom abroad

while in the U.S., consumers fight for

parking spaces at the mall.

“Jim Contis was my friend, father-in-law, mentor and confi-dant. I was lucky enough to work with Jim for 25 years. In his 85 years of life, he touched many

lives and hearts in our industry. Valerie and I are honored to

build upon the legacy he helped to create.” Cary Miller

(Above: on vacation in Jim›s favorite destination: Las Vegas)

The Glunz Tav-ern will now be serv-ing Sunday brunch. Comprised of tra-ditional and Euro-pean - inspired fare, brunch at this his-toric tavern will be sure to satisfy late morning and early afternoon cravings. Brunch at The Glunz Tavern is served ev-ery Sunday from 11:00 AM to 3:00 PM. – www.glunztavern.com Chef de cuisine, Christopher Gawronski has been officially named Ex-ecutive Chef of Hen-ri on Michigan Ave, C h i c a g o — t a k i n g over from departing chef Dirk Flanigan. –

chicago.grubstreet.com Kendal Duque (formerly of City Tavern), is back at work, signing on at the forthcoming 17,000 square-foot River North outpost of bar/club/restau-rant American Junk-ie. Robert Hoffman is the latest chef at City Tavern. Greek Islands celebrates its 42nd birthday with heart healthy menu selections. Mediter-ranean-Style Salmon (baked in parchment paper), Bekri Meze (lean pork tender-loin sauteed with red wine and onions), and Seafood Cro-quettes (made with Baby Greek Octo-pus), are among the additions to the di-versified menu being

introduced by Man-aging Partner Gus Couchell at both the Greek Islands, 200 S. Halsted in Chicago, and the suburban Greek Islands at 300 East 22nd Street in Lombard. The old

Case New Holland industrial site in East Moline, Ill., will get a new look and plenty of new uses including restau-rants, shops, a recre-ational center, and a medical facility. – Quad

City Times Don’t forget to register for the NRA Show 2013, which is the third weekend in May (May 18-21). – Source:

restaurant.org The second floor space of Bras-serie 54 by LM, will become L’étage, a wine bar. Prepare to pig out—Baconfest is April 20, and there are two sessions this time. Tickets are $100. Nick Barron, formerly the head brewer at Flossmoor Station, has taken the same job at Goose Is-land, where he will brew for Goose’s Cly-bourn Avenue and Wrigleyville pubs.

– beerpulse.com

Local News

Ale Syndicate, the former New Chicago Brewing Company along with Arcade Brew-ery announced they are opening a brewery in Logan Square’s Green Exchange.

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ABOVE: Les Amis d Escoffier Society of Chicago held its annual elegant soiree, a black tie dinner for Society members and guests on Sunday February 17, hosted by the Hilton Chicago, General Manager, John Wells and Executive Chef, Mario Garcia. Society members and guests enjoyed a creative Escoffier-inspired 9-course menu paired with a selection of fine wines by Steven Hirsch Heritage Wine Cellars,.

The Society’s annual dinners are held in honor of the history and contributions to the culinary arts by Auguste Escoffier and are realized through the dedication of the Escoffier Society’s Executive Committee, Chairman John Kaufmann, Elizabeth Bergin, Joe Aiello, Michel Bouit and Harry Hoffstadt.

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Each year, on the eve of the dinner Les Amis d’Escoffier Society of Chicago hosts a pre-dinner for its out-of-town members

and guests. Didier Durand, Chef/Proprietor, Cyrano’s Farm Kitchen in Chicago hosted a “magnifique” evening of great food and hospitality. Frank Santos of Allen Brothers Meat Company and James Singerling, CCM Chief Executive Officer of the CMAA co-sponsored the dinner.

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ID Theft Takes Its Toll on the WorkplaceBy James R, LaPiedra, CFP®, CITRMS®

This past winter one of the top box-office movies was called “Identity Thief,” a lightweight comedy about a guy chasing a woman across the country after she had stolen his identity. It was filled with pratfalls, sight gags and fat jokes.

The message of the movie was simple: getting your identity stolen can be funny. But try telling that to the more than 11 million victims who each year suffer the devastating emotional toll of knowing they no longer have control over their lives. To his credit, film critic Mick Lasalle of the San Francisco Chronicle summed up the movie quite well, “The concept of one person stealing another’s identity might be amusing in the abstract, but the minute you start filling in the details, it becomes the stuff of drama, not comedy.”

Identity theft is not just a financial burden, but also a feeling of vulnerability and violation. It’s why you can find support groups all over the country that deal with nothing but helping ID theft victims cope with the realization of what has befallen them, and the long and winding road needed to be traveled in order to try and resolve the situation.

Research shows it can take up to 33 hours for a victim to come to a satisfactory ID theft resolution. With some reports suggesting it can take up to 600 hours for truly serious breaches to be rectified, and occasionally the problem never gets resolved. There are instances where a person’s identity has been abused so badly the victim has to walk around with an affidavit saying they are the real person their ID says they are.

Whether 33 hours or 600 hours, that’s a lot of time spent on phones, emails, copying documents, running to the post office, etc. It also takes a lot of direct telephone interaction with a live person, a person who works your basic 9-5 schedule.

This means when a person has their identity stolen there’s also an innocent bystander about to become collateral damage: the employer.

Industry research has found conclusive evidence that legal issues cause workplace distraction, absenteeism and lost productivity. According to Corporate Wellness magazine, 48 percent of a company’s employees will experience some business or personal legal-related issues (including ID theft) throughout the year, and be away from their jobs at least 51 hours per year to solve them. This time spent away from work dealing with legal issues, ends up costing employers thousands of dollars in terms of overtime, absenteeism, higher insurance and compensation premium claims, administrative costs and lost employee production. The publication goes on to further state that studies show employees with legal problems usually:

Are absent five times more than averagen Use their medical benefits four times more than

averagen Use their sick leave twice as often as the average

employeen Experience a substantial reduction in their

productivityIdentity theft issues can have a devastating effect

on an employee’s credit rating, their reputation, emotional state and morale. Employees are battling the emotional stress akin to being the victim of a violent assault.

Employees dealing with ID theft do not have their head in the game when on the job. They need to make repeated phone calls, either on the company phone of going outside to talk on their cellphone. They are checking their personal emails, using the company fax and copy machine, taking longer lunch breaks to stand in line at the post-office. Just dealing with the credit bureaus along is a herculean effort. According to a recent report on 60 Minutes,

Continued on page 22

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affiliation want good interpersonal relationships at work and opportunities to work with other acheivers and good clients.Need for power: They need to exercise influence over

others and gain attention for their work.

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ID Theft Takes Its Toll on the WorkplaceContinued from page 20 the three major credit bureaus are designed to make the situation even more difficult. The report states that no one on a phone has the power to help you and if you send anything to their post office box “No one with the authority to settle your dispute will ever actually see it.”

And to add to the crushing emotional toll, the fastest-rising form of ID theft is children. If you think your employee is distracted by their own legal issues, picture the mindset when they also have to concentrate of protecting their children as well.

The core of the issue is lost productivity, through either not being on the job to negligence in doing the job. Employers may be able to tolerate something simple like a stressed-out secretary misspelling a word in a correspondence because her credit card company just charged her $5,000 for a 7-day cruise to the Bahamas she never took. But what if the distraction is life threatening, to fellow employees and the customers? What if the guy driving a bus through a busy city street is shouting at his banker on his cellphone and doesn’t notice the light is no longer green?

ID theft is a major problem is this country and any employer who thinks they are not going to be affected by it because they handed out a pamphlet at orientation on how to be careful is simply sticking their head in the sand. Employers need to be supportive of what the employee is going through, and make every effort to make the process as stress-free as possible, both for them and the company’s bottom line.

Companies need to train their HR staff on how to deal with this ever-growing issue in a way that can boost employee morale, keep their eye on the ball, and do everything possible to alleviate the situation. But most importantly, many businesses with foresight are now making identity theft services a coveted voluntary benefit. They are discovering that for a nominal cost per employee, depending on the size of the company and participation, it’s a small price to pay in lieu of a reduction in productivity and revenue.

Stephanie Ward, vp-account management at Corporate Synergies Group Inc., a Mount Laurel, N.J.-based health insurance broker and consulting firm, when interviewed by Business Insurance magazine, stated that ID theft protection coverage is something she is including in her proposal information. And according to Rob McGinnis, president and chief executive officer of Marsh Inc.’s U.S. consumer business, “all types of employers are now offering it, (particularly) financial, medical and security firms which have a heightened awareness of the risk because these industries are popular targets for identity theft-related crimes.” Libertyville Savings Bank in Fairfield, Iowa, provides full coverage of legal services, including identity theft, to its 32 employees at an annual cost of roughly $5,000, says CEO Jill Burnett.

Some ID theft services have procedures in place where case managers reduce significantly time spent by employees on the phone during work hours trying to cancel stolen credit cards by making the calls for them.

Employers are never going to be able to completely protect their employees from ID theft. But with the right mechanisms in place, they can help ease the pain, reduce the stress, and keep the bottom line from hitting rock bottom.

James R. LaPiedra is President of ID Theft Solutions USA. He is a highly-decorated longtime member of the New York City Police Department, where he served as a Deputy Inspector until 2000, and is considered an expert in security and on the subject of identity theft. He was also responsible for security operations at both Lehman Brothers and Pershing. James is a Certified Identity Theft Risk Management Specialist, CITRMS®. For more information visit www.IDTheftSolutionsUSA.com or contact him directly at [email protected].

Jim made a difference in our restaurant community.–Gino Rago, Panonno’s Pizza and Cafes

Guard That iPhoneThe New York police want you to know that if you lose that iPhone in a theft, you’ll be one of the 40% rise in smartphone thefts in that city. Smartphone thefts are up nationwide as us-ers become overly easy targets when using them in public places. Washington DC thefts of the devices are up 54% since 2007; St. Louis is uo 43% since 2005; Los Angeles is up 32% since 2011, and Chicago is up 23% since 2010.

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Jim was a great man and big part of the

greatest generation. I am so sorry to see

these folks pass. They gave us all so much. There will

never be another Jim.–Tom Marcucci, Gonnella Baking

Company

The annual meeting of the Illinois Restaurant Association took place at the Hyatt Regency Chicago. The event included the

installation of 2013 Chairman John Colletti, Gibsons Restaurant Group, as well as a keynote presentation by Dawn Sweeney,

President of the National Restaurant Association.

The Most Expensive Mistake You Can Make

Superfluous changes cost businesses more than mistakes, spoilage or theft combined. How can we be sure? Often, you can’t... until the final bills are counted. Why are your copying equipment counts so high? Changes. Manufacturing ridiculous? Changes.

Changes are usually built into the cost of manufacturing or operations; To clearly find how long anything costs, alterations must be broken out to accurately reflect them. When manufacturing can cost less to farm out than to do internally, scrutinize the cost of internal interference to scheduling and delivery. Your biggest drain may be managers with no vested interest in your bottom line. –JC

apr 17-24.indd 23 3/13/13 10:36 AM


This month I am proud to be pictured with EJ’s Place owner EJ Lenzi. EJ comes from a great restaurant family, with relatives operating such notable restaurants as The Erie Café and Gene & Georgetti’s. Based in Skokie, IL, EJ’s has a mature, experienced wait staff, and has become the North Shore’s premiere supper club. Also pictured are my parents, Marilyn and Bradley Miller, who also love to dine at EJ’s. For a real treat, try EJ’s steaks which are all Prime, and cut in house for maximum quality and freshness.

Jennifer Davenport is a district sales manager for Labriola Artisan Bread Bakery. Labriola Baking Company is Chicagoland’s premier artisan baking company, founded by Richard Labriola in 1993. The firm has seen major growth every year. Their wholesale line includes crusty and full-flavored, Ciabatta, Raisin Sunflower, Potato Rosemary, Country Olive, Brioche, Pretzel, French Baguettes and more. Taste the reason why chefs and consumers love Labriola’s breads. See their ad on page 30

Barry Brooks is the Director of Culinary/Corporate Chef for Chesapeake Spice Co., LLC. Barry’s responsibilities include helping food manufacturers and restaurant chains to develop recipes and solutions which insure guest satisfaction and product consistency. If you are growing and concerned about consistency, contact Barry.

Ihsan Paterson is the founder and owner of Kandi LED, a signage company offering a huge selection stock and custom signs and programmable message signs and message boards. Signage is one way for retail business to pull in consumers as they pass by. Whether your location is high traffic or low traffic, Ihsan’s signs can help you generate new business (See their ad on this page!)

Ted A. Shepherd is the President & Chief Executive Officer of Van-Lang Foods, a local firm producing a complete line of appetizers and hors d’oeuvres that encompass the major culinary regions of the world. Asian, European, Mexican, Indian and traditional American flavors. Over the years the demand for locally produced foods has increased. Van-Lang is a solution to fill that need.

Lara Wuensch (L) and Andrea Katavic are part of the committee working to produce the annual Chicago Culinary Museum and Chefs Hall Event which will be held Thursday October 17th at the new Castle Nightclub (formerly known as the Excalibur) located at Ontario and Dearborn in Chicago. This year’s event is destined to be the best yet, involving more local chefs and well respected industry icons. Visit http://www.thechicagoculinarymuseum.org for more info.

Wes Studzinski is the founder and president of Baarn Lyon Captial. Wes has expertise in helping suppliers and hospitality businesses to secure financing and develop an action plan for fiscal growth. If you are looking for a trusted advisor to help you navigate the world of financing and expansion, contact Wes for a free consultation.

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Schools Make Nutrition a Top Priority

Fat-free chocolate milk or low-fat regular? Or-ange juice or apple juice? Healthy eating is now much easier for students in local schools, as their cafeterias now feature the NuVal® Nutritional Scor-ing System, a unique and revolutionary way of com-paring the foods we eat.

Now, foods sold at the Edwin O. Smith High, Southeast Elementary and Mansfield Middle School will be labeled with a “NuVal Score,” a number between 1 and 100 that determines the nutritional value of the food; the higher the Nu-Val Score, the better the overall nutrition. NuVal Scores can now be found on a la carte items such as milk, fruit, and side items such as rice and beans.

Assisting with the school launch is grocery retailer Big Y Foods. Since launching the NuVal Scoring System through-out their stores in 2010, Big Y has been actively educating consumers throughout the state of Connecticut about using NuVal Scores to trade up their weekly groceries.

“Offering NuVal Scores in the Mansfield school system is a wonderful way to engage students and staff with their own nutrition and health. At Big Y, we’re excited to continue the discussion and maintain the enthusi-asm around NuVal Scores by showing families how easy it is to trade up their grocery carts one food at a time” said Carrie Tay-lor, RD, LDN the Lead

Dietitian for the Living Well Eating Smart Well-ness Team.

Mansfield is the sec-ond school system in Connecticut to imple-ment the NuVal sys-tem. In late 2012, Nu-Val Scores were put into Derby High School in Derby, Connecticut. NuVal Scores are also available at cafeterias and vending machines in Missouri, Minnesota, and Tennessee.

Funding to support the implementation of NuVal in the Mansfield School District was pro-vided by the Connecticut State Department of Ed-ucation (CSDE) in a grant program which aims to increase nutritional awareness in the cafete-ria. The scoring system will be studied for two years and the results will be provided to the CSDE.

The NuVal Nutritional Scoring System is a unique food labeling system which ranks all foods between 1 and 100; the higher the score, the higher the food’s overall nutrition. NuVal® Scores can be found in Price Cutter, King Soopers, Tops, King Kullen, Price Chopper, Hy-Vee, Meijer, Brook-shire’s, Big Y, Skogen’s Festival Foods, Food City, United Supermarkets, Lowes Foods, Scolari’s Food and Drug, Raley’s, Robért Fresh market, Coborn’s, and Reasor’s. www.nuval.com

Soda Sales DropCarbonated soft drinks sales have

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Your Link to Food Safety

Proud to serve Chicagoland’s largest food brands and their suppliers. The ACF Windy City Professional Culinarians Annual Gala was held on Monday, February 25th at the Mid-America Club. Guests were treated to a wonderful buffet of foods and action stations prepared by Michael Pivoney, Executive Chef at the Mid-America Club. Chef Pivoney was named Chef of the Year. All of the products used were donated by local manufacturers, vendors, distributors, brokers and operators. The event helped raise nearly $3,000 for education. Chairman of the Board Michael Garbin, CEC, AAC, ACE, HGT swore in the new elected Windy City Chefs Board of Directors including President John Reed, CEC, CCA, ACE who spoke about new initiatives for the upcoming year.

We lost a wonderful hospitality ambassador in Jim Contis, publisher of Food Industry News. Jim was a pioneer in our industry and set the standard with his professionalism, thoughtfulness and his inspiration to others.–Chef Don Zajac, Windy City Culinarians

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Spotlight on Culinary Driven Gastro Pubs, Bars, Taverns & NightclubsTrademark Tavern777 E. Butterfield Road, Lombard, IL 60148

Trademark Tavern is the culmination of a long-term collaboration between Matt Lewandowski and his godfather, George Cibula. Part-ners for over a decade in a commercial real estate venture, Matt and George often lamented the lack of welcoming, reasonably-priced, family-owned restaurants in the Chicago suburbs where they could host business lunches or entertain clients after work in a relaxing, friendly atmosphere. Tired of the predictable, sub-par, and often overpriced food and drink of chain establishments, the two men de-cided to launch their own ideal establishment.

Having developed the concept for several downtown nightclubs and opened and operated various restaurants in the Chicago sub-urbs, Matt drew from his experience to envision the perfect restau-rant. The result is Trademark Tavern, which provides a welcoming atmosphere that caters to area professionals looking for a unique spot to enjoy business lunches or after work drinks and dinner as well as sports fans seeking a fantastic venue for viewing their fa-vorite events throughout the week. Trademark offers a comfortable lounge with HD televisions viewable for all guests, and the only tabletop beer taps in the area. Trademark offers sixty beers and a commitment to offering the finest whiskey and scotch selection in the Chicagoland area.

Experience their comfortable, inviting environment and discover their unique menu of creative appetizers and entrées, full bar featur-ing a wide variety of domestic and imported beers, and ideal setting for business meals and events, evening and weekend sports viewing with friends, or simply a relaxing meal with family or friends.

I have seen many changes in FIN throughout the years and know that Jim’s hand was involved many times!!!–Allen DeNormandie

Mr. Contis was an amazing entrepreneur. As I have told you numerous times, I have always enjoyed reading the Food Industry News and look forward to that to continue.–Kim DiFrancesco, Curley’s Foods

Gluten Free in the Restaurant Industry Rises

With an estimated 20 per-cent of the population going Gluten Free, the food service industry is looking to reach this untapped market. Of-fering a Gluten Free menu is not enough. Key elements of concern are cross contact and lack of knowledge from staff. The term “Gluten Free” refers to 2 Gluten proteins found in Wheat, Barley and Rye. Glu-ten is also added as a binding agent or filler in many foods such injected meats, gravies, stocks, condiments and fla-vored coffee. For people who have the most severe Gluten Intolerance, Celiac Disease, a half of crumb (20 parts per million) is all it takes to get them ill. So, how do restau-rants safely serve their Glu-ten Free patrons? Having a dedicated prep space, fryer and oven are a few examples of how restaurants can elimi-nate the risk of cross contact. Restaurants are now looking into Gluten Free training and certification, including menu development, kitchen audit and staff training. When done properly, restaurants can only stand to gain from servicing this new emerging Gluten Free market.Chef Denise SanFilippo is a Gluten Free Chef living with Celiac Disease. She pro-vides Gluten Free Training and Certification for the restaurant and food manufacturing industry.

Truth is the bitterest pill but the only one that ultimately works. –JC

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HOFBRAUHAUS CHICAGO -ROSEMONT-A Brief History of the Hofbrauhaus

In 1589, Wilheim V, Duke of Bavaria, dissatisfied with the beer that was being brewed locally, retained brew master Heimeran Pongratz to create rich brown ale that both suited his palate and followed the rigorous “Bavarian Beer Purity Law” of 1516 that stated that only natural ingredients could be used in the brewing process. Beer from the Hofbrauhaus (which means official brewery for the Duke’s court), quickly grew in popularity and in 1602 a wheat beer was developed at the request of Wilheim’s son and successor Duke Maximilian I.

By 1607, the need for 38,000 gallons each year necessitated a move to larger brewing quarters, so Munich’s Hofbrauhaus was erected in its current location. In 1828 responding to complaints from Munich’s ordinary citizens that were not permitted to enjoy the Hofbrauhaus beer from the royal brewery like the public employees, Ludwig I issued a decree granting a license for the beer and cuisine to be served publicly in the Hofbrauhaus am Platzl, giving commoners the opportunity to lift steins at the same table as the gentry. Thus, the Hofbrauhaus Inn that attracts millions each year was opened.

Step back in time and visit the newly custom built 20,000 square foot Hofbrauhaus Chicago-Rosemont restaurant and brewery which just opened in the MB Financial Park in Rosemont, IL. It will be one of only four official Hofbrauhaus locations in the United States. The Bavarian-style building also houses an on-site micro brewery led by a brewmaster trained in the 400-year old recipes and techniques needed for the production of Hofbrauhaus Chicago’s beer. The venue captures Munich’s legendary Gemuliichkeit (a friendly, relaxed, hospitable environment) where guests sit at long, communal tables as they enjoy delicious fare and live music. The musicians are from Germany and Austria. The menu offers traditional Bavarian specialties served by Dindl-wearing waitresses.

Start with the giant pretzel which comes from a bakery in Germany, it is baked and served with Obazter cheese, sweet mustard and onion mustard.

Entrees include- sausages, veal bratwurst, Munich pork roast, smoked pork loin and Schnitzel. Sides include homemade Bavarian potato salad, sauerkraut which is brought in from Germany and mashed potatoes. For dessert they have a Bavarian apple strudel with vanilla sauce and it comes from Germany.

Pictured here is the Jagerschnitzel one of their signature dishes; pork cutlet “Hunter Style” topped with creamy mushroom sauce, bacon, onions and served with spatzel and cranberries.

Hofbrauhaus Chicago is located at 5500 Park Place in Rosemont, in the MB Financial Park at Rosemont. The venue seats 911 guests, has a private room and a gift shop. For more info visit hofbrauhauschicago.com

Emerging Coffee Cake Producer Launches Industry-first Gluten-free Line After nearly a year in R&D,

The Coffeecake Connection proudly announced the launch of two “first of its kind” gluten-free product lines.Realizing that there are over

3 million people in the United States suffering from Celiac Disease - a condition that pre-vents the body from digesting gluten – The Coffeecake Con-nection decided to tackle the challenge of providing a gluten free cake to those that otherwise would not be able to enjoy such products. Company officials were surprised to find no gluten free coffee cakes in their market segment and believe these two new lines create a tremendous opportunity for both consum-ers and the foodservice industry. “At The Coffeecake Connec-

tion Company we have been focused on creating a gluten free variation of our product line for the ever growing gluten free community. We quickly recognized that a “raw batter” version would benefit the food-service industry by offering a great tasting gluten free batter that gives chefs creative free-dom. The GF Scoop Cake can be baked on demand, reduces costs, and removes most of the growing concerns around cross contamination in the kitchen”, said company President, Chris-tine Welch.The gluten free community

now has an option for a great tasting food gift for consum-ers and corporate gifting, while the food industry has a solution with a GF Scoop Cake for their gluten free customers. Visit them at www.coffeecakeconnec-tion.com Meet them live at Shmoozefest (See page 48)

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Beverage Testing Institute’s Top Picks for PackagingSpiritsBest Bottle: AnestasiA Vodka Sensational SpiritBest Bottle Runner-up: La Hechicera Aged RumBest Gift Box: Bacardi “Mix With the Best” Gift BoxBest Gift Box Runner-up: Grey Goose Holiday VAP Gift BoxBest Case: AnestasiA Vodka Sensational Spirit Case

WineBest Bottle: Meier’s Wine Cellars “Sinful” SangriaBest Bottle Runner-up: The Vibrant Vine 2011 “The Red of Whites” Chardonnay Best Embossed Label: Pomar Junction 2010 Reserve Late Harvest ViognierBest Paper Label: Indaba 2012 Chenin BlancBest Case: Austerity 2011 Proprietary Red Wine Case

BeerBest Bottle: 2012 Samuel Adams UtopiasBest Bottle Runner-up: Rogue Ales Voodoo Doughnut Chocolate, PB & Banana AleBest Can: Rogue Ales Yellow Snow IPA Best Paper Label: Jester King Craft Brewery Funk MetalBest Case: Frankenmuth Brewery Limited Edi-tion 150 Anniversary LagerBest Carrier: Sierra Blanca Brewing Company Alien Amber AleBest Gift Box: Cervecería Kross “Kross 2,4º” BeerBest Gift Box Runner-up: Urban Chestnut Brewing Company Variety Pack

NEW CATEGORIES – Best Tap Handle: NOLA Brewing Company MechahopzillaBest Tap Handle Runner-up: Sierra Blanca Brewing Company Alien Amber Ale The Beverage Testing Institute was founded in 1981 as America’s premier source for wine, beer, and spirits reviews for consumers and a boutique, specialty marketing service for the drinks trade.

Spotlight on Culinary Driven Gastro Pubs, Bars, Taverns & Nightclubs

Black Duck Tavern & Grille1800 North Halsted Street, Chicago, IL 60614

Named for a prohibition-era boat, the Black Duck Tav-ern keeps a nautical theme with the embellishments of a country home. On the walls hang old boat oars, while a few small, model sail boats are placed throughout on dark, wooden shelves. The dark tones of the establishment give the space a comforting feel. The menu is diverse with everything from filet mignon and sea bass to burgers and hearty sandwiches.

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Spotlight on Culinary Driven Gastro Pubs, Bars, Taverns & NightclubsGaslight Bar & Grille2426 N. Racine Ave., Chicago, IL 60614

Established in 2003, Gaslight is a cozy and comfortable neighborhood bar that will become your regular spot once you visit. Gaslight’s menu consists by superb and renowned bar fare by their very creative Chef Chris Foley. The bar offers a large list of constantly changing craft beers, imports and domestic staples as well as hand crafted cocktails and fine wines. Also similar to its sister bars, the Gaslight attends to all age groups throughout their business day; and they are family-friendly.

They are truly intent on making every visit to the Gaslight as or more enjoyable than your last. They really do mean it when they say that they intend to wow you with their design, food, service, and disposition.

You are only as good as your word.

Too bad so many b.s.ers try to hide behind too many

words. –JC

Before You Run That Meeting:

1. Did I send out an agenda with enough ad-vance notice so that peo-ple could put the meeting on their calendars?

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3. Have I allowed for a break?

4. Did I start and end the meeting on time? (Everyone loves a meet-ing leader who starts a 9 A.M. to 10:30 A.M. meeting precisely at 9 A.M. and concludes it no later than 10:30 A.M. unless the group wants to extend it.)

5. Are all of the neces-sary media connecctions working properly? Have I allowed time to test equipment?From DEVELOPING LEADERSHIP ABILITIES

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The Future of Casual Dining

What will economic, industry and consumer shifts mean for the casual-dining segment? Data from Technomic’s recent The Future Casual Dining Con-sumer Trend Report sheds light on this question.

About a fifth of casual-dining consumers polled say they are visiting fast-casual (20 percent) and traditional casual-dining (17 percent) restaurants more often than they were two years ago. Sev-en percent say they are visiting upscale locations more often.

Some of these increas-es are driven by an im-proved financial situa-tion, with a substantial proportion of consumers who are visiting each lo-cation more often citing that they simply have more money to spend. Added income is an es-pecially strong driver for upscale locations, fol-lowed by traditional ca-sual-dining concepts.

Opportunities and vul-nerabilities. But many of these drivers highlight the strengths and weaknesses of each casual-dining sub-sector. Which attributes will continue to drive traf-fic for each type of loca-tion? Which attributes will operators need to tout and/or strengthen going forward?

Fast-casual restaurants are clearly still leaders for fast service and for low prices, which are push-ing them to outpace full-service casual-dining res-taurants for overall value despite significant lags in the areas of service, over-all experience and quality.

Traditional casual-dining restaurants are driving more business through the wide variety of options they offer and their family-friendly am-biance.

Upscale casual-dining restaurants still hold a strong lead in driving traffic through high-quality options, though the service and overall experience is rivaled by traditional concepts.

– Excerpted from How Will Today’s

Casual-Dining Consumers Change Tomorrow’s

Concepts? by Kelly Weikel on the Technomic

Inc. blog; http://blogs.technomic.com

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Chief O’Neill’s Named Among Top Ten Irish Pubs in the World

Chicago’s Chief O’Neill’s Pub & Restaurant, at 3471

N. Elston in Chicago, was voted as one of the Top Ten Irish Pubs in the world. The

largest subscription-based Irish magazine in the world, Ireland of the Welcomes, asked their 190,000+ readers to vote for their favorite Irish Bars in the world. The March/April issue features the results and Chief O’Neill’s made the Top Ten. The other pubs are located in Nashville, Tennes-see; Gettysburg, Pennsylvania; Saratoga Springs, New York; Riverside and Escondido, California; Tampa and St. Augustine, Florida; Toronto, Canada; and Sydney, Austra-lia.

Husband and wife owners, Brendan and Siobhan McK-inney, opened the restaurant in 1999 as a place to showcase Irish music, culture, and cui-sine. Home to the Irish Music School of Chicago, traditional Irish music is at the heart of this establishment. Both Brendan and Siobhan are All-Ireland professional musicians and Brendan is one of only five people in the Chicago-land area who has mastered the Uilleann Pipes. (The bag-pipes you commonly hear in parades are the Scottish High-land pipes.)

Chief O’Neill’s has a well-earned reputation as holding one of the biggest and best St. Patrick’s Day parties in Chicago, with fabulous food, libations, and first-class enter-tainment—best of Chicago’s Irish musical talent plus Irish musicians direct from Ireland.

Chef ProfileNAME: Gaetano Ascione

RESTAURANT: Gioco

PHONE: 312.939.3870

ADDRESS: 1312 S Wabash Ave Chicago, IL 60605

BIRTHPLACE: Naples, Italy

CURRENT POSITION: Executive Chef

FIRST FOODSERVICE JOB: I knew I was born to be a Chef. From early age, I adopted a love of food, however, it was hard not to growing up in Italy. My culinary career began when I was awarded a Master’s Degree in Hotel Training from Istituto Alberghiero di Stato in Salerno, Italy. I then began working as Chef de Partie in Italy, Germany, the UK, and the Bahamas. By 1979, I was Executive Chef at the Georgetown Club in Washington, DC where I served two U.S. Presi-dents—Pres. Carter and Pres. Reagan.

FAVORITE FOOD: My favorite food Is anything that I do not cook, but I do enjoy all of the dishes at Gioco.

AWARDS/HONORS: My most favorable was the Lucky Bastards Motor Bike Club Jacket…but also, in 2001, I was a finalist for Chef of the Year at the World Gourmet Summit in Singapore.

MEMORABLE CUSTOMERS: The ones that pay the bill…but also I’ve been lucky enough to serve many reputable names, including Carter and Reagan, but also I was the Executive Chef for the Allied Officers Club NATO in Naples and Chef to the Italian Olympic Team in South Korea. Most notably, however, in 1994, I was named the Executive Chef for the Inaugural Cer-emonies in Pretoria, South Africa and was able to cook for President Nelson Mandela. Currently, our picture hangs near the entrance at Gioco.

WORST PART OF JOB: The beginning of the day.

MOST HUMOROUS KITCHEN MISHAP: My apron once lit on fire.

FAVORITE FOOD TO PREPARE: Good Food...At Gioco, I like to prepare foods with bold and strong flavors like the dishes from my na-tive country. I describe the food at Gioco as authentic rustic Italian with a modern twist. My cuisine is authentic, humble, and simple with brutal loyalty to its origin and my roots.

PART OF JOB THAT GIVES MOST PLEASURE: I love to connect personally with the guests so I try to get into the dining room to talk directly with the customers, which is made easier for me by Gioco’s open kitchen. At the restaurant, you’ll often see me walking around asking guests about their meal. I’ve also been known to create specialty dishes inspired by these conversations.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: Second hand car salesman; if you can sell those you can sell anything.

BEST ADVICE RECEIVED: “Get out of the Kitchen,” and I still have not taken my own advice!

FAVORITE VACATION SPOT: My living room…and to visit some of the many places I’ve lived: Naples, Singapore, South Africa, France and Miami.

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I enjoy reading it every month.

The best coaches are on the field. –JC

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34350_Oct_FoodIndustryNews.indd 1 9/1/09 6:06:42 PMSpotlight on Culinary Driven Gastro Pubs, Bars, Taverns & NightclubsThe Drawing Room937 N. Rush Street, Chicago, IL 60611

Since opening in 2007, the Drawing Room is a modern American restaurant and Culinary Cocktail lounge, which offers an intimate dining experience in its hidden subterranean location. Awarded 3-forks in 2013 Michelin Guide, the Drawing Room has been a destination for fine food and drinks in Chicago for almost 5 years. Chef Rodney Staton creates a seasonally in-spired progressive American cuisine with global influences.

Headed by Chief Mixologist Cristiana DeLuc-ca and a team of Master Bartenders, the cocktail list is a collection of classic cocktails, modern creations, punch bowls, hand crafted sodas, and boutique coffee and tea service.

“We’ve closed 100% of the leads generated from our Food Industry News ads.

The FIN readers seems to love the Menu1 program!”Patrick Morrissey, CEO; Menu1 Online Ordering Program For Restaurants

Spotlight on Culinary Driven Gastro Pubs, Bars, Taverns & NightclubsThe Gage24 S. Michigan Avenue, Chicago, IL 60603

The Gage Group of buildings were built in 1889-1890 by Holabird & Roche for the millinery firms of Gage Bros. & Co., Theodore Ascher & Co. and Edson Keith & Co. The Gage is owned by the Lawless Family who hail from Galway, Ireland and have been in the hospitality industry since 1977. In Ireland, the Lawless family owned and oper-ated several renowned bars, restaurants and ho-tels including Gallows Prospect Hill, Taaffe’s Shop Street, Trigger Martyns (now Tigh Coilin) and The Twelve Pins, a full service 20-bedroom hotel which included a bar and acclaimed restaurant. The Gage is a 300 seat Restaurant and Tavern steps from Millenium Park. They are open late, seven days a week.

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Positive Steps for Heart HealthYou can’t do your best on the job—or anywhere else—

if your heart isn’t healthy. Heart disease is a dangerous condition, and even a mild heart attack can slow you down and have a negative impact on your lifestyle and workplace productivity.

Fortunately, avoiding a heart attack isn’t a matter of luck. You can take positive steps to keep your heart in good shape, starting with a combination of exercise and a healthy diet. You don’t have to starve yourself. Just fol-low these tips to eat your way to better health:

n Eat more fish. A good source of protein, most fish contains omega-3 fatty acids, which can reduce your risk of heart attack (and stroke) by lowering levels of blood fats known as triglycerides.

n Choose lean meats. Avoid fatty and processed meats like bacon, sausage, or anything fried. Choose skinless chicken or lean cuts of beef. Better yet, try high-protein, low-fat substitutes like beans and legumes.

n Limit sugar and salt. Sugars add need-less calories and are associated with high-er cholesterol. Salt can contribute to high blood pressure, one of the risk factors for developing heart disease.

n Eat sensibly. Plan your meals in ad-vance. Packing a lunch for work instead of running out for fast food can help you con-trol your diet and portion sizes.

The right diet can help prevent a heart at-tack. Even if you’ve suffered one heart at-tack, though, you can still take control of your health and prevent a second or third one. A Canadian study of patients who had suffered “cardiovascular events” found that those with a heart-healthy diet had a 35 percent lower chance of dying as a result of heart disease, as well as a 28 percent de-crease in their risk of congestive heart fail-ure and a 14 percent reduction in their risk of a second heart attack. It’s never too late to start living a healthy lifestyle.

Good restaurateurs are always learning. — Jim Laube

Spotlight on Culinary Driven Gastro Pubs, Bars, Taverns & NightclubsTwin Anchors1655 N. Sedgwick St., Chicago, IL 60614

Located in an historic Old Town building that dates back to 1881, Twin Anchors Restaurant & Tavern® is one of the oldest restaurants in the city of Chicago. Since its founding in 1932, Twin Anchors has always been known for great, tender, barbequed baby-back ribs that can be enjoyed in a quaint neighborhood tavern.

Twin Anchors® has received much publicity over the decades, appearing in numerous publications including, GQ Magazine, The London Times, Fortune Magazine, Chicago Maga-zine, Gourmet Magazine, The New York Times, The Chicago Tribune, The Chicago Sun-Times, and even, The Idaho Statesman. It has been featured in many international travel guides as a “must visit” when in Chicago, as well. Twin Anchors® was even the setting for two sketches in the 2009 Second City production, “Studs Terkel: Not Working”. Add in numerous television and radio features, including a mention in an episode of the NBC comedy “Just Shoot Me”, it becomes clear that this little neighborhood place has a remarkable, loyal following over its 80 years.

2013 Jean Banchet Award In a packed ballroom stuffed with some of

the biggest chefs, mixologists, and other no-tables in the local restaurant industry, the 2013 Jean Banchet Award-winners were announced.

Yusho’s Matthias Merges took home the eve-ning’s crown jewel, Chef of the Year, beating out Ryan McCaskey (Acadia), Andrew Zimmer-man (Sepia), and Dan Pancake (Autre Monde). Zimmerman wasn’t denied in another award, winning Best Restaurant for Sepia. Neither was Acadia, winning Best New Restaurant and Sommelier of the Year award for Jason Prah. BOKA took home three awards: Sarah Jordan snagged Pastry Chef of the Year, Ben Schiller was victorious as Best Mixologist, and BOKA Catering won Best Catering Company. Oth-er winners include Blackbird’s David Posey (Chefde-Cuisine), Goosefoot’s Chris Nugent (Rising Chef), Alinea (Best Restaurant Ser-vice), and Café des Architectes’ Leigh Omilin-sky (Rising Pastry Chef.)

The 16th-annual awards and accompanying Grand Chefs Gala benefitted the Cystic Fibro-sis Foundation. Congratulations to the winners and who knows what surprises are in store for 2014.

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Spotlight on Culinary Driven Gastro Pubs, Bars, Taverns & NightclubsThe Publican837 W. Fulton Market, Chicago, IL 60607

From the team that created Blackbird and avec restau-rants, The Publican is a beer-focused restaurant. Executive Chef Paul Kahan and Chef de Cuisine Brian Huston crafted an eclectic menu inspired by simple farmhouse fare in a space evocative of a European beer hall. It was designed by James Beard Award-Winner Thomas Schlesser.

Going That extra MileWe’re all going through tough times. It’s rough to

get customers to come on out and have them coming back again and again. So, what do you do?

Recently, I gave a talk out in Nevada. When I booked the speaking engagement, they told me the event was just outside Las Vegas.

Well, if 80 miles is just outside of Las Vegas, then I guess they are right. No problem. OK, so I went the extra miles.

While preparing for my talk, I discovered that the merchants in this town weren’t working together to create reasons for customers to return. They were not making their little town a location destination. And, I came up with something so simple that generates revenue as well as good will and a reason to keep coming back.

It brought home to me how important it is for those of us in the Hospitality Business to continue going the extra mile in order to win.

Customers come back to your business because they trust what they get from you. They feel welcome. They feel special.

OK. So, spread the wealth. Everyone wants to feel important. Today, customers need to feel pampered and be pampered. So, pamper your customers; even more today than ever before.

For most of you reading this, you’ve probably been in business for some time. You have contacts. So, don’t hoard them. They are probably feeling some financial hurt in this stagnant economy. Spread the wealth. Call on them. Use them and in the process, help yourself as well as the customer.

How? First of all, everyone is cutting back, but people haven’t stopped buying. It’s just that everyone is looking for a very good deal. Everyone wants the biggest bang for their buck. So, use your contacts. You

know your regular customers. And, you can probably spot new customers too.

So, help them. Part of what you do is checking to see if a customer is satisfied with their order, their accommodation; if all their needs have been met.

Now, try and find out what else they need; above and beyond what your business provides. Ask them.

Perhaps their need calls for website development or updating. Maybe they need a pre-owned car and want to deal with a reliable outfit and want the best deal possible. Whatever it is, you can help. You have the contacts.

So, on the back of your business card, write down the name of the business owner that fits the customer’s needs. Include a very short note that includes the customer’s name and telling your contact to give the customer the “family rate”, the “special rate”, 20% off. And, then sign it; either your initials or first name.

You already know your contact’s special rate because it’s been pre-determined.

You are making the customer feel special. You are pampering them and giving them entrée into exclusivity. Everyone wants to feel like they are part of an exclusive club, as if they are in “the know.”

Call this Concierge Service. Call it good business sense. You are helping the customer. You have created the “Wow” effect. You help your contact. Most importantly, you are helping yourself. You are winning and going the extra mile. You and your business are the Gateway to Exclusivity.

People are so tired of interface. You are providing face to face opportunity, the personal touch. And, today, that’s golden.

By doing so, you’re going the extra mile, winning in the process and putting a lot of ease into these tough times. Author/speaker Dick Heatherton can be contactd at http://www.dickheatherton.com and [email protected]

Oh?n The Amazon.com com-

mercial featuring their Kin-dle reader that has a same-sex couple write the word “husband” isn’t anywhere near the first gay-themed commercial. That goes to Ikea in 1994, followed by Quantas Airways (1996), John Hancock’s first lesbi-an ad (2000), Levis, Google, and Urban Outfitters.

n China holds 24% of global cognac sales.

n Japan’s Toyota and Honda have under 1% fe-male managers; Nissan has 6.7% managers. By contrast to U.S. automakers, GM, Ford and Chrysler have 33% female managers.

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My father, Jim Contis started working at the age of seven as a meat delivery boy, delivering meat on his bicycle. His family owned part of the Contis Restaurant in Pittsburgh, PA

and Jim worked there as a young man. He left Pittsburgh and came to Chicago where he opened his own restaurant in the Old Town area called, “The Mad Greek Steakhouse.” He also worked at the Millionaires Club as a waiter and had a small print shop business. Sundays would find him at work on his Greek radio show.

After that, he got involved in vending and started his own small business with cigarette machines, candy machines and coin-operated games. He went on to head up one of Chicagoland’s largest vending companies, Zenith Vending, and he successfully ran it for over 25 years.

During the time Jim was running Zenith Vending and his own vending company, he became friends with Cliff Carlson, who had started Food Industry News magazine. Cliff went on to start another magazine and Jim bought Food Industry News. He retired from Zenith and made Food Industry News his main focus. Jim was passionate about producing a publication that would speak to small businesses and offer both support and advice. Any morning, anyone could find Jim Contis behind his desk, pulling stories from a stack of magazines, writing his insights and prepping the next few issues. “Fall in love with what you do for a living,” he said, and he meant it.

Jim worked at Food Industry News from 1982 until his passing in February. He would have turned 86 on April 29th and made it a point to work every day like he was 50.

One thing I loved about my Dad was that he would try to help everyone. If someone would call the magazine and ask to speak to Jim, he would always take the call no matter who it was. He was there to listen and he spoke from a lifetime of experience. This was also showcased when Jim frequented restaurants. He would share ideas with the owners and staff. Jim was known for tipping with dollar bills (Not ordinary dollar bills, mind you, but freshly-minted dollars that were made into pads of money that could be peeled off in multiples at a time). This would always get a few looks

from other guests because he would make dollar bill towers and leave them on the tables for the servers.

Jim always had a bunch of his own philosophies, which he would proclaim at a moment’s notice: “Protect the Monastery,” which meant he wanted you to watch the business; Be a “we, we, we” instead of a “me, me me” (consider others, not just yourself ); “We serve, protect and inform our industries,” and “Never give up.” He always said the Greek National Anthem was, “What’s mine is mine and what’s yours is mine too.” Jim would just say it

just as it was. He was always a straight shooter. Most of all, he lived a simple life; down to earth and

unpretentious. Anyone that knew Jim would say, “He was one of a kind—a true gentleman.” He will truly be missed.

Jim lived life exactly like he wanted, without excuses and knowing that, at the end of the day, he did his very best.

Valerie MillerPresident and Publisher

Food Industry News

A Remarkable Life: Remembering Jim Contis

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Sanitation Certification, & Alcohol Awareness Training From the Illinois Restaurant Association

Member Benefits:n3 Cost Savings on Basic Servicesn3 Quality Certification & Educational Programsn3 Critical industry Representationn3 Unique Marketing Opportunitiesn3 Valuable Information Resources

For IRA Membership Information, Call 312-787-4000

ReCertification: City & StateAPRILTuesday (Spanish) ____________________________ 9 Tuesday ___________________________________ 16MAYWednesday ________________________________ 15 Thursday (Spanish) _________________________ 30JUNEWednesday _____________________________ 12

Classes also available at your location • To Register, Visit Our Website: www.illinoisrestaurants.org Or Call 312-787-4000

MAY ______________________ TueSday 21

APRILThursdays ______ 4, 11 Fridays ________ 19, 26MAYMonday __________ 27

Wednesday _______ 22Thursdays _______ 2, 9Friday ____________ 17JUNEMondays ____ 3, 10, 17Thursday _________ 27

Alcohol Awareness (B.A.S.S.E.T.)

ServSafe Sanitation CertificationAPRILMondays - Spanish ____ 8, 15, 22Monday-Tuesday ________ 29, 30 Tuesday - Wednesday _______ 2,3Tuesday - Wednesday _____ 23, 24Wednesdays ____________ 10, 17Thursdays _____________ 18, 25Saturdays ______________ 13, 20

MAYMondays- Spanish ____ 6, 13, 20Tuesdays ______________ 7, 14Tuesday-Wednesday ______ 28, 29Wednesdays _____________ 1, 8 Thursdays _____________ 16, 23Saturdays ______________ 11, 18

JUNEMonday-Tuesday ________ 24, 25Tuesdays ______________ 11, 18Tuesday-Wednesday _______ 4, 5Wednesdays ____________ 19, 26Thursdays – Spanish __ 6, 13, 20Saturdays _____________ 15, 22

Spotlight on Culinary Driven Gastro Pubs, Bars, Taverns & NightclubsBangers & Lace1670 W. Division Chicago, IL 60622

Bangers & Lace is Wicker Park’s home for craft beer and sausage. A bar/res-taurant with the feel of a Midwestern lodge, Bangers & Lace offers drinkers 32 draft beers from around the world, in addition to an extensive bottle selection. Our beer program is overseen by Certified Cicerone™ Ria Neri, an expert in selecting a wide range of beers for beer connoisseurs to the more casual beer drinker.

Why the name? “Bangers” is the British term for sausage, & “lace”stands for Brus-sels lace, the intricate veil of beer foam that clings to the side of the glass as it is consumed, indicating a well-crafted beer and a clean glass.

Conversation is a dying art; s*tand around talking on company time and the business dies. –JC

World Insightsn Japan’s culture is

vanishing. In 1980, 53 percent of people over 65 lived with their children, but today’s upwardly mo-bile and business-minded Japanese professional doesn’t want the burden of caring for elders. By 2026, their elder care costs will hit $212 billion as their society ages.n Egyptians doing busi-

ness are sometimes turn-ing to the black market for capital. Faith in the Egyptian pound continues to slide. Standard and Poor’s rates Egypt’s credit rating at par with Greece.

Serving Chicagoland and NW Indiana

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Diner X April, 2013

BeN & JeRRY’s 1025 W. Lake OAK PARK, IL 708-358-8081. Scoop shop offering so many unique flavors of ice cream. Go for the hot fudge sundae; two scoops of your favorite ice cream topped with hot fudge and whipped cream. The Butter Pecan and Cherry Garcia are my favorite flavors.

CAPRI RIsToRANTe 6613 W. Roosevelt BERWYN, IL 708-637-4085. Open for lunch and dinner. Great food and service. Start off with an order of the calamari, followed by some brushetta and the antipasto salad. This was perfect for lunch. I must return for dinner and try some of the pasta dishes that everyone raves about.

CARMeN’s CAFÉ 3300 W. 87th St. CHICAGO, IL 773-436-1158. Lots of great sandwiches to choose from; Italian beef, sausage, meatball, and chicken. I suggest you try their signature sandwich, the “Carmen Café”. It is a sausage patty with mozzarella on garlic bread with red gravy, grilled onions & sweet peppers.

CHICAGo’s HoMe oF CHICKeN & wAFFLes 2424 Dempster EVANSTON, IL 847-733-9800. When you are going east on Dempster and pass McCormick, look right and you will find this restaurant. Waffles are served all day. Get them with an order of fried chicken, catfish or sausage. Sides include greens, rice & gravy and Mac & Cheese. Yum!

GRILL- N- GRIddLe 651 W. Washington CHICAGO, IL 312-207-0988.This is an essential Chicago gem for breakfast or lunch. They feature “the Heart Attack” which is two eggs, bacon, sausage, ham, American & cheddar cheese in a pocket pita. If you like gyros they serve it as a sandwich on pita or you can get the gyros burrito served on a tortilla.

HoUse oF FoRTUNe 2407 S. Wentworth CHICAGO, IL 312-255-0880. Excellent Chinese cuisine. The family dinner is perfect for a group of six to eight people because the food is plentiful and the cuisine is superb. It comes with soup, spring rolls, crab rangoon and a couple of entrees. There are a couple of dinners to choose from, all yummy!.

JeweL 9449 N. Skokie Blvd. SKOKIE, IL 847-677-3331. I was in the frozen food aisle at the grocery store and I found this pizza made by Home Run Inn called the “Sausage Fireball”. It is an ultra thin pizza with red & green jalapeno peppers, crushed chili pepper and sausage. Wow, this pizza really has some heat and flavor!

Mo Joe’s 24033 W. Lockport PLAINFIELD, IL 815230-2790. Lively place serving Cajun cuisine. Get an order of the Cajun calamari, an order of fried pickles, and the Oysters Lola: baked oysters, bread crumbs, minced shrimp, cheese & bacon. Next try the seafood gumbo soup, it’s nice and spicy. Wash it down with a beer or cocktail.

PAR A dICe CAsINo 21 Blackjack Blvd. EAST PEORIA, IL 309-699-7711. Fun place to visit. Even if you blow all your money gambling, you still can afford to eat at their delectable and well-presented buffet. The prices are so reasonable. On the weekends they have Sat. & Sun. brunch from 9:30 am until 2:00 pm.

Spotlight on Culinary Driven Gastro Pubs, Bars, Taverns & NightclubsOld Town Pour House1419 N. Wells St., Chi-cago, IL 60610

Old Town Pour House is a spacious, upscale Old Town bar and restaurant that is sure to satiate your appetite for modern Amer-ican cuisine and uncom-mon beers on tap. Sit back and enjoy one of the over 90 beers on tap in front of the several massive flat-screen TVs that line the upper bar. Soak in the rich, dark wood interiors as you share a savory appe-tizer with your friends. The driving factor behind all of Bottleneck Management venues, including Old Town Pour House, is the outstanding service the staff provides. You rarely find staffs that take a fine dining approach to their level of service in such a relaxed atmosphere.

Hot & Prepared Food Sells WellSupermarkets are finding success with hot bars

containing prepared food. Sales of prepared food were expected to reach $19.5 billion last year, up al-most $5.5 billion compared with 2011. “They’ve el-evated the product,” said Joe Spinelli, president of Restaurant Consultants. “It’s not just meat and pota-toes. It’s gourmet foods.” – The Washington Post

Committed to Helping independent RestauRant and

BaR owneRs to Be moRe suCCessful.

Call for a free Consultation. (312) 836-3757

www.premierrestaurantsolutions.com


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Foursquare ‘Best of Chicago’American1. HUB 512. Pump Room3. The Bristol4. NoMI5. Farmhouse Tavern6. Rock Bottom Restaurant & Brewery7. Hubbard Inn8. South Branch Tavern & Grille9. Old Town Social10. Grand Lux CafCoffee1. The Wormhole Coffee2. Metropolis Coffee Company3. Intelligentsia Coffee4. Ipsento Coffee House5. The Coffee Studio6. La Colombe Torrefaction7. Star Lounge Coffee Bar8. Chava Caf9. New Wave Coffee10. Bridgeport Coffee HouseAsian1. Union Sushi + Barbeque Bar2. Sun Wah BBQ3. Wow Bao4. Sunda5. Slurping Turtle6. Del Seoul7. bopNgrill8. Tank Noodle9. Ba Le10. SUSHISAMBA rioBakeries1. The Doughnut Vault2. Molly’s Cupcakes3. Sprinkles Cupcakes4. More Cupcakes5. Sweet Mandy B’s6. Floriole Cafe & Bakery7. Hoosier Mama Pie Co.8. Pleasant House Bakery9. Alliance Bakery10. Toni’s Patisserie & Caf

Burgers1. DMK Burger Bar2. The Bad Apple3. Kuma’s Corner4. 25 Degrees Restaurant5. M Burger6. Epic Burger7. Burger Bar Chicago8. Hamburger Mary’s

9. Twisted Spoke10. Butcher & The BurgerPizza1. Piece Brewery & Pizzeria2. Dimo’s Pizza3. The Boiler Room4. Roots Pizza5. Coalfire Pizza6. Frasca Pizzeria & Wine Bar

7. Spacca Napoli8. La Madia9. Lou Malnati’s Pizzeria10. Ricobene’sBars1. Longman & Eagle2. Gilt Bar3. Hopleaf Bar4. The Map Room

5. Sheffield’s6. Rockit Bar & Grill7. Rocking Horse8. SmallBar9. Maria’s Packaged Goods10. The Fifty/50Music Venues1. House of Blues Chicago2. Empty Bottle

3. Metro4. Green Mill Cocktail Lounge5. Exit6. Kingston Mines7. Beat Kitchen8. Lincoln Hall9. SubterraneanBeer1. Revolution Brewing

2. Haymarket Pub & Brewery3. Goose Island Brewpub4. Half Acre Beer Company5. Duke Of Perth6. Schoolyard Tavern7. The Globe Pub8. Timothy O’Toole’s9. Fado Irish Pub & Restaurant10. Quenchers Saloon

GLUTEN-FREE

Announcing the Chicagoland Launch of Bontà d'Italia Gluten-Free Pizza Partner Program

For details on the program and our April 19th information session, contact Ken Hillman (847) 890-9948

"We are excited...to launch this program in our restaurants. We see this as a huge market that has not been tapped and we want to be able to do it right in order to truly take care of these customers. The training we received from Dr. Schar is what sets this apart from any other program we looked at."

- GM Greg Sellers of D'Agostino's Pizza and Pub

Page 38 Food Industry News® April 2013

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LISTEN.INSPIRE.ENGAGE.TRANSFORM.

Public Relations. Marketing.

Events. Social Media.

A leader inlifestyle publicrelations and

marketing.

NEWSROOM: GOTBUZZATKURMAN.COMTWITTER: @KURMANSTAFF @KURMANPR312.651.9000 [email protected]

KURMANCOMMUNICATIONSI N C O R P O R A T E D

Food Wine Events Products

KURMAN COMMUNICATIONS, INC. Jersey Mike’s Subs, kicked off 2013 with the opening of its first-ever airport locations. The first restaurant opened at McCarran Interna-tional Airport (LAS) in Las Vegas, with the second at Newark Liberty International Airport (EWR). Kan-sas City Sausage and Smithfield Foods have agreed to estab-lish a 50-50 joint ven-ture, with Smithfield handling marketing and branding for Kan-sas City breakfast and dinner sausages. – bizjour-

nals.com/milwaukee How does employment in early ‘13 stack up? Total nonfarm payroll em-ployment increased by 157,000 in Janu-ary, and the unem-ployment rate was es-sentially unchanged since September, 2012 according to the U.S. Bureau of Labor Statistics. The unem-ployment rate early in the year remained at 7.9 percent. – www.bls.

gov Sheraton Hotels & Resorts expects to open 30 new proper-ties around the world this year, with 15 ho-tel openings planned for China. “Shera-ton is anticipat-ing record-breaking growth, putting us on track to open their 500th hotel in 2015. – TravelPulse According to Development Coun-selors International, The Northeast Indi-

ana region is a grow-ing hub for the food processing industry, currently employ-ing more than 4,500 workers. In fact, the region’s employment in the food process-ing industry grew 29 percent in 2012, com-pared to the national

growth of 6 percent. – www.aboutdci.com Will beef prices force chang-es to McDonald’s $1 menu? The McDou-ble cheeseburger has proven one of the most popular picks on McDonald’s $1 Value Menu, but fast-rising beef prices have the chain promoting a new single-patty Grilled Onion Ched-dar Burger. Snack chip and pretzel brand Don Julio has been acquired by Ty-son Mexican Original, a subsidiary of Tyson Foods. Chick-fil-A’s annual sales went up 12 percent—De-spite a PR firestorm from president Dan Cathy’s comments against gay marriage, Chick-fil-A experi-enced record sales in 2012.

National News

Smithfield Foods will enter into a joint venture with Kansas City Sausage Co. LLC. Smithfield expects the cash transaction to be completed in the fourth quarter of its 2013 fiscal year.

Video Gaming in IllinoisOn October 9, 2012, video

gaming went live in Illinois. For many restaurants and bars, that day provided a long awaited “shot in the arm” for their business. For others, the advent of video gaming offers an oppor-tunity to provide more entertain-ment to their cus-tomers. Whatever the case might be, video gaming will significantly improve their bottom line.

From the net income generated by the video gaming terminals, Il-linois receives 30%, of which 5% goes to the local municipality. Of the remaining 70%, Scien-tific Games (Illinois’ central server vendor) receives .7275%. The re-maining income is divided evenly between the terminal operator and the location.

Early returns indicate custom-ers are playing. In the month of December alone, each machine averaged $3,050 in net win. For a restaurant or bar, that amounts to $1,056 per month, per machine and each establishment can have up to five video gaming termi-nals. Also, those figures could be considered conservative as they’re averaged over 2,293 terminals, but many of the terminals came on-line during the month rather than right at the beginning.

At the end of December there were 2,293 video gaming termi-nals operating at 585 locations in Illinois and each month those numbers increase.

*This information is provided by Pam Sandbulte, Illinois Video Slot Management. She can be contacted at [email protected].

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ACCOUNTANTS Baker Tilly .....................................................................................312‑729‑8100 SS&G ...........................................................................................847‑824‑4006 ADVERTISING Food Industry News .....................................................................847‑699‑3300 AIR CONDITIONING‑SYSTEMS CLEANING Olympia Maintenance ............................................Page 08 ........ 708‑344‑0344 AIR FILTERS‑SALES & SERVICE Olympia Maintenance ............................................Page 08 ........ 708‑344‑0344 Averus ..........................................................................................800‑393‑8287 APPETIZERS PFG‑Fox River .......................................................Page 31 ........ 630‑896‑1991 ARCHITECTS Joel Berman Architecture & Design .......................Page 22 ........ 773‑275‑5968 Dacre & Youngquist LLC Architects ............................................. 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......................................Page 30 ........ 708‑385‑4884 Michele Baking Company ......................................Page 06 ........ 847‑451‑9481 Red Hen Bread ............................................................................312‑433‑0436 BUTTER‑CLARIFIED Danish Maid Butter Co ...........................................Page 22 ........ 773‑731‑8787 BUTTER‑PREPORTIONED‑WHIPPED Danish Maid Butter Co ...........................................Page 22 ........ 773‑731‑8787

DIRECTORY


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Our Directory and Classifieds continue on page 42 4

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CABLE TV‑SALES & INSTALLATION Prime Time Sports ........................................... 847‑637‑3500 CARRY OUT PACKAGING Bulldog Packaging ............................................630‑458‑1152 CASH & CARRY‑WHOLESALE GFS Marketplace...........................Page 33 .... 800‑968‑6525 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ...................... 847‑675‑6066 CATERING‑VEHICLES DCI Central (Hotshot) ....................Page 23 .... 800‑468‑7478 CCTV SYSTEMS Alpha POS Systems ......................Page 31 .... 630‑690‑2870 CEILING CLEANING Skyline Building Services ..............Page 23 .... 312‑454‑4545 CHAIR/BARSTOOL REPAIRS Restaurant Chair Repair ................Page 28 .... 630‑424‑0424 CHAIRS‑COMMERCIAL Chicago Booth ...............................Page 37 .... 773‑378‑8400 John Manson & Associates ............................. 773‑278‑8280 Waco Manufacturing ........................................ 312‑733‑0054 CHARCOAL Apache Supply ................................................ 708‑409‑1040 Charcoal Supply Company .............................. 312‑642‑5538 CHEESE PFG‑Fox River ...............................Page 31 .... 630‑896‑1991 New Dairy ........................................................ 312‑421‑1234 CHEESECAKES Eli’sCheesecakes ........................................... 773‑736‑3417 CHICKEN TENDERS Love Me Tenders, LLC ..................Page 19 .... 773‑502‑8000 CHICKEN‑PROGRAMS FSI/Foodservice Solutions............................... 847‑719‑6088 CIGARS PacificCigarCompany ..................Page 40 .....630‑972‑1189 CLASSIFIED ADVERTISING Food Industry News......................................... 847‑699‑3300 CLEANING PRODUCTS SuperClean...................................................... 847‑361‑0289 CLEANING SERVICES Skyline Building Services ..............Page 23 .... 312‑454‑4545 CLEANING‑PRODUCTS Intelligent Cleaning Solutions .......................... 312‑399‑5423 COCKTAIL BLENDERS Blendtec........................................................... 800‑253‑6383 COFFEE & TEA Stewart’sCoffee&Tea .................................... 773‑489‑2500 COFFEE ROASTERS Big Shoulders Coffee Company ...................... 312‑810‑3046 COLD STORAGE Perishable Distribution Solutions ..................... 888‑491‑1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products ....................................... 800‑767‑5352 CONSULTING & DESIGN A D E Foodservice Equipment..........................630‑628‑0811 COOKING EQUIPMENT‑GAS/STEAM & ELECTRIC American Range Corporation ........Page 17 .... 818‑897‑0808 CORNED BEEF‑FRESH Kelly Eisenberg..............................Page 07 .... 773‑588‑2882 Manny’sFoodProducts .................Page 08 .... 312‑939‑2855 PapaCharlie’s ...............................Page 27 ....877‑522‑PAPA Vienna Beef ..................................................... 773‑278‑7800 ronnoCO.s Italian Beef .................................... 773‑362‑2500 CREDIT CARD PROCESSOR American Express ........................................... 877‑527‑1681 Payment Alliance International ........................ 630‑368‑1833 CROISSANTS La Parisien Bakery .......................................... 773‑725‑3500 CUSTOMER LOYALTY PROGRAMS Digital Loyalty Marketing Tools ......Page 22 .... 630‑709‑6623 DAIRY‑DISTRIBUTOR Lipari Foods ..................................................... 586‑447‑3500 DAIRY‑PRODUCTS Instantwhip Chicago ......................Page 34 .... 800‑933‑2500 PFG‑Fox River ...............................Page 31 .... 630‑896‑1991 New Dairy ........................................................ 312‑421‑1234 DELI‑PRODUCTS Lipari Foods ..................................................... 586‑447‑3500 DELIVERY‑VEHICLES DCI Central (Hotshot) ....................Page 23 .... 800‑468‑7478 DESSERTS Algelato..........................................Page 18 .... 847‑455‑5355 PFG‑Fox River ...............................Page 31 .... 630‑896‑1991 Eli’sCheesecakes ........................................... 773‑736‑3417

Lezza Spumoni & Desserts ............................. 708‑547‑5969 New Dairy ........................................................ 312‑421‑1234 DIRECTV Prime Time Sports ........................................... 847‑637‑3500 DISHWASHER‑LEASING & RENTAL Total Management Systems ..........Page 12 .... 630‑543‑3666 Intelligent Cleaning Solutions .......................... 312‑399‑5423 DISHWASHING MACHINES/COMMERCIAL & REPAIR Total Management Systems ..........Page 12 .... 630‑543‑3666 DISWASHING COMPOUND, DETERGENTS & SOAPS Total Management Systems ..........Page 12 .... 630‑543‑3666 Intelligent Cleaning Solutions .......................... 312‑399‑5423 DUCT CLEANING Olympia Maintenance ....................Page 08 .... 708‑344‑0344 Sta‑Kleen .......................................Page 18 .... 847‑352‑9191 Airways Systems ............................................. 630‑595‑4242 Averus ............................................................. 800‑393‑8287 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical ......Page 28 .... 847‑381‑0448 ENERGY REBATE PROGRAMS Resource Solutions Group .............................. 312‑755‑9020 ETHNIC FOODS Kikkoman International ..................Page 14 .... 630‑954‑1244 FANS‑VENTILATING & EXHAUST AWR Welding ................................Page 21 .... 773‑491‑5353 FAUCETS Faucet Shoppe The .......................Page 33 .... 773‑478‑3890 FILTERS‑EXHAUST SYSTEMS Olympia Maintenance ....................Page 08 .... 708‑344‑0344 Averus ............................................................. 800‑393‑8287 FIRE SUPRESSION SYSTEMS Averus ............................................................. 800‑393‑8287 FIRE‑EXTINGUISHERS Averus ............................................................. 800‑393‑8287 Henrichsen Fire & Safety Equip ...................... 800‑373‑9714 FIREWOOD Apache Supply ................................................ 708‑409‑1040 FIRST AID‑EQUIPMENT & SUPPLIES AffirmedMedicalService ................................. 847‑322‑9185 FLOOR CLEANING‑REFINISH & REPAIR Sexton Complete Care .....................................800‑827‑1126 FLOUR Tardella Foods ...............................Page 32 .... 773‑889‑8544 FOOD BROKERS Sip & Company................................................ 708‑452‑8828 FOOD DISTRIBUTORS Devanco Foods .............................Page 21 .... 847‑228‑7070 Grecian Delight Foods ...................Page 19 .... 847‑364‑1010 PFG‑Fox River ...............................Page 31 .... 630‑896‑1991 Sotiros Foods ................................Page 24 .... 708‑371‑0002 Tec Foods Inc ................................Page 06 .... 773‑638‑5310 Anichini Brothers ............................................. 312‑644‑8004 GFS Food Service Distribution ........................ 800‑968‑6515 Lipari Foods ..................................................... 586‑447‑3500 FOOD EQUIPMENT Bob King Auctions .........................Page 33 .... 847‑458‑0500 Gold Medal Products ....................................... 800‑767‑5352 FOOD PROCESSING EQUIPMENT LPS Corp .......................................Page 40 .... 847‑451‑2222 FOOD PRODUCTS GFS Marketplace...........................Page 33 .... 800‑968‑6525 Grecian Delight Foods ...................Page 19 .... 847‑364‑1010 Love Me Tenders, LLC ..................Page 19 .... 773‑502‑8000 Tec Foods Inc ................................Page 06 .... 773‑638‑5310 Massel USA ..................................................... 312‑283‑5231 FOOD SAFETY TRAINING Food Industry Training ..................................... 630‑690‑3818 FOODSERVICE EQUIPMENT‑REPAIR CSI ‑ Coker Service Inc .................Page 22 .... 888‑908‑5600 Cobblestone Ovens ......................................... 847‑635‑0172 FOODSERVICE‑ LAYOUT & DESIGN A D E Foodservice Equipment..........................630‑628‑0811 Losurdo Inc ...................................................... 630‑833‑2828 FOODSERVICE‑EQUIPMENT March Quality Used & New Equip .Page 03 .... 800‑210‑5895 Zepole Restaurant Supply .............Page 16 .... 630‑783‑1239 Losurdo Inc ...................................................... 630‑833‑2828 Thunderbird Food Machinery .......................... 866‑451‑1668 FOODSERVICE‑EQUIPMENT PARTS CSI ‑ Coker Service Inc .................Page 22 .... 888‑908‑5600 Cobblestone Ovens ......................................... 847‑635‑0172

FOODSERVICE‑SUPPLIES GFS Marketplace...........................Page 33 .... 800‑968‑6525 PFG‑Fox River ...............................Page 31 .... 630‑896‑1991 Ramar Supply Co ..........................Page 25 .... 708‑233‑0808 FREEZERS‑ALL TYPES Custom Cooler & Freezer ..............Page 04 .... 630‑879‑3131 FRYER OIL CLEANING AND PURIFYING SystemfiltrationInc ........................Page 08 .... 847‑494‑2600 Kast Group ...................................................... 847‑494‑2600 FRYERS FSI/Foodservice Solutions............................... 847‑719‑6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware ....................... 708‑641‑7007 Just Gaskets And Hardware ............................ 708‑758‑1289 GELATO Algelato..........................................Page 18 .... 847‑455‑5355 Palazzolo’sGourmetIceCream ....Page 26 .... 269‑561‑2000 Lezza Spumoni & Desserts ............................. 708‑547‑5969 New Dairy ........................................................ 312‑421‑1234 GELATO EQUIPMENT & SUPPLIES Kool Tecnologies ...........................Page 28 .... 630‑483‑2256 GIARDINERA E Formella & Sons.........................Page 20 .... 877‑598‑0909 V Formusa Company....................................... 312‑421‑0485 GLUTEN FREE PRODUCTS Dr Shar USA ..................................Page 39 .... 847‑890‑9948 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical ......Page 28 .... 847‑381‑0448 GOURMET‑FOOD PRODUCTS PFG‑Fox River ...............................Page 31 .... 630‑896‑1991 Chicago Importing Company ........................... 800‑828‑7983 New Dairy ........................................................ 312‑421‑1234 Toohill Beef Farm............................................. 309‑261‑3602 GREASE REMOVAL SERVICE Mahoney Environmental ................Page 30 .... 800‑892‑9392 Hopkins Grease Company .............................. 877‑404‑7327 Kaluzny Bros Inc.............................................. 815‑744‑1453 GREASE TRAP PUMPING SERVICE American Bio‑Fuels .......................Page 34 .... 630‑631‑5714 Mahoney Environmental ................Page 30 .... 800‑892‑9392 Tierra Environmental .....................Page 16 .... 888‑551‑1998 Hopkins Grease Company .............................. 877‑404‑7327 Kaluzny Bros Inc.............................................. 815‑744‑1453 GREASE‑EXHAUST CLEANING Olympia Maintenance ....................Page 08 .... 708‑344‑0344 Sta‑Kleen .......................................Page 18 .... 847‑352‑9191 Airways Systems ............................................. 630‑595‑4242 Averus ............................................................. 800‑393‑8287 Enviromatic Corporation of America ................ 847‑729‑8000 HOODZ Kitchen Exhaust Cleaning ................. 888‑514‑6639 GREEK YOGURT Grecian Delight Foods ...................Page 19 .... 847‑364‑1010 GRILLS & ROTISSERIES XL Manufacturing ..........................Page 03 .... 773‑271‑8900 GYROS Devanco Foods .............................Page 21 .... 847‑228‑7070 Grecian Delight Foods ...................Page 19 .... 847‑364‑1010 HAMBURGER PATTY MANUFACTURER Devanco Foods .............................Page 21 .... 847‑228‑7070 HEATING & AIR CONDITIONER SERVICE & REPAIR Mackay Heating & Mechanical ......Page 28 .... 847‑381‑0448 HOOD & DUCT SYSTEMS AWR Welding ................................Page 21 .... 773‑491‑5353 HOOD & EXHAUST‑CLEANING Olympia Maintenance ....................Page 08 .... 708‑344‑0344 Sta‑Kleen .......................................Page 18 .... 847‑352‑9191 Airways Systems ............................................. 630‑595‑4242 Averus ............................................................. 800‑393‑8287 Enviromatic Corporation of America ................ 847‑729‑8000 HOODZ Kitchen Exhaust Cleaning ................. 888‑514‑6639 HOOD & EXHAUST‑SYSTEMS Belvin/J&F Sheet Metal Co.............................. 312‑666‑5222 HOOD SYSTEMS‑FIRE Hoods Chicago ..............................Page 34 .... 773‑552‑9200 Averus ............................................................. 800‑393‑8287 Henrichsen Fire & Safety Equip ...................... 800‑373‑9714 HOT DOGS Kelly Eisenberg..............................Page 07 .... 773‑588‑2882 Red Hot Chicago ...........................Page 24 .... 800‑249‑5226 Crawford Sausage ........................................... 773‑277‑3095 Vienna Beef ..................................................... 773‑278‑7800 ICE COMPANIES Tinley Ice Company ......................................... 708‑532‑8777

ICE CREAM Algelato..........................................Page 18 .... 847‑455‑5355 Homer’sGourmetIceCream ........Page 34 .... 847‑251‑0477 Instantwhip Chicago ......................Page 34 .... 800‑933‑2500 New Dairy ........................................................ 312‑421‑1234 ICE CREAM‑EQUIPMENT M Line Marketing ...........................Page 02 .... 630‑650‑1691 ICE CREAM‑EQUIPMENT & SUPPLY Kool Technologies .........................Page 28 .... 630‑483‑2256 ICE MACHINES SALES & LEASING LPS Corp .......................................Page 40 .... 847‑451‑2222 Grove Ice Machines......................................... 630‑969‑5199 ICE MACHINES‑SALES‑RENTAL OR LEASING Empire Cooler Service...................Page 38 .... 312‑733‑3900 Automatic Ice Makers ...................................... 773‑975‑2005 ICE‑MAKING EQUIPMENT/REPAIR & SERVICE Grove Ice Machines......................................... 630‑969‑5199 ICE‑SCULPTURE AAANadeau’sIceSculptures .......................... 708‑366‑3333 INSURANCE Northern Illinois Insurance .............Page 11 .... 815‑226‑9353 Professional Consultants Inc .........Page 25 .... 630‑369‑0013 Society Insurance ..........................Page 02 .... 888‑576‑2438 Caro Insurance Services ................................. 708‑745‑5031 Concklin Insurance Agency ............................. 630‑268‑1600 Farmers Insurance‑Sandra Cavoto ................. 773‑586‑4500 ISU‑WM Schwartz & Co .................................. 847‑996‑0002 Northwest Insurance Services ......................... 888‑366‑3467 The Horton Group............................................ 312‑917‑8610 INSURANCE ‑LIFE‑DISABILITY Country Financial, Gary Knapp ....................... 630‑924‑0813 INSURANCE SERVICES Northern Illinois Insurance .............Page 11 .... 815‑226‑9353 Total Insurance Services ...............Page 04 .... 847‑205‑1777 Country Financial, Gary Knapp ....................... 630‑924‑0813 Farmers Insurance‑Mark Holihan .................... 847‑823‑6800 ITALIAN BEEF Devanco Foods .............................Page 21 .... 847‑228‑7070 Kelly Eisenberg..............................Page 07 .... 773‑588‑2882 PapaCharlie’s ...............................Page 27 ....877‑522‑PAPA Red Hot Chicago ...........................Page 24 .... 800‑249‑5226 Serrelli’sFoods ..............................Page 23 ... 877‑385‑BEEF ronnoCO.s Italian Beef .................................... 773‑362‑2500 ITALIAN FOOD SPECIALTIES E Formella & Sons.........................Page 20 .... 877‑598‑0909 MamaMucci’sPasta ....................................... 734‑453‑4555 ITALIAN SAUSAGE Devanco Foods .............................Page 21 .... 847‑228‑7070 PapaCharlie’s ...............................Page 27 ....877‑522‑PAPA Anichini Brothers ............................................. 312‑644‑8004 JANITOR‑SUPPLIES Ramar Supply Co ..........................Page 25 .... 708‑233‑0808 JAPANESE‑FOOD PRODUCTS Kikkoman International ..................Page 14 .... 630‑954‑1244 JUICERS‑FRUIT & VEGETABLES Berkel Midwest ................................................ 800‑921‑9151 KITCHEN‑EXHAUST SYSTEMS/CLEANING Olympia Maintenance ....................Page 08 .... 708‑344‑0344 Averus ............................................................. 800‑393‑8287 Enviromatic Corporation of America ................ 847‑729‑8000 HOODZ Kitchen Exhaust Cleaning ................. 888‑514‑6639 KNIFE‑SHARPENING SERVICE Northwestern Cutlery .....................Page 35 .... 312‑421‑3666 Cozzini Inc ....................................................... 888‑846‑7785 Maestranzi Brothers ........................................ 708‑867‑7323 KNIVES‑FOOD PREP Mercer Cutlery ................................................. 773‑844‑7256 LAWYER LawOfficeofBiagioBucaro ............................ 847‑619‑7450 Russel G Winick and Associates P C .............. 630‑548‑5800 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ....................................... 773‑254‑6100 De Normandie Linen........................................ 773‑731‑8010 Mickey’sLinen ..................................................773‑545‑7211 Morgan Uniform and Linen Serv...................... 773‑843‑3307 Valley Linen Supply ......................................... 630‑897‑4474 LIQUOR CONTROL SYSTEMS Alpha POS Services ......................Page 31 .... 630‑690‑2870

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LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance .............Page 11 .... 815‑226‑9353 LIQUOR‑WHOLESALE Peerless Liquors .............................................. 773‑378‑3908 LOBSTERS Maine Lobster Exchange ...............Page 18 .... 708‑253‑7728 LOGISTICS COMPANIES Perishable Distribution Solutions ..................... 888‑491‑1641 MANUFACTURERS REPRESENTATIVES M Line Marketing ...........................Page 02 .... 630‑650‑1691 MEAT WHOLESALE‑RANCHERS Toohill Beef Farm............................................. 309‑261‑3602 MEAT‑PROCESSING EQUIPMENT LPS Corp .......................................Page 40 .... 847‑451‑2222 Berkel Midwest ................................................ 800‑921‑9151 MEAT‑SMOKED Nueske Applewood Smoked Meats ................. 800‑382‑2266 MEAT‑WHOLESALE Capitol Meats (Fontanini) ..............Page 47 .... 708‑485‑4800 Devanco Foods .............................Page 21 .... 847‑228‑7070 Anichini Brothers ............................................. 312‑644‑8004 Buedel Fine Meats & Provisions...................... 708‑496‑3500 MEATS PFG‑Fox River ...............................Page 31 .... 630‑896‑1991 MEDICAL SUPPLIES AffirmedMedicalService ................................. 847‑322‑9185 MENUS‑CUSTOM PRINTED Menu’sToGo .................................................. 630‑483‑0848 MILK Instantwhip Chicago ......................Page 34 .... 800‑933‑2500 New Dairy ........................................................ 312‑421‑1234 MOBILE REFRIGERATION Gateway Industrial Power..............Page 10 .... 708‑563‑7090 MODELS‑TRADE SHOWS Enve Models .................................................... 312‑929‑2791 MUSIC‑BACKGROUND Muzak .............................................................. 630‑782‑6800 MYSTERY‑SHOPPING/HOSPITALITY&GROCERY Petritis Group Inc IL Lic 117001002................. 847‑705‑6619 NACHO‑EQUIPMENT & SUPPLIES Gold Medal Products ....................................... 800‑767‑5352 NAME‑PLATES & TAGS Classic Design Awards .................................... 847‑470‑0855 NEW TABLE TOPS Precision Booth ............................................... 773‑407‑9296 NOODLES MamaMucci’sPasta ....................................... 734‑453‑4555 OIL & SHORTENING Columbus Vegetable Oils ..............Page 05 .... 773‑265‑6500 OIL CLEANING & PURIFYING SYSTEMS SystemfiltrationInc ........................Page 08 .... 847‑494‑2600 Kast Group ...................................................... 847‑494‑2600 OIL RECOVERY & RECYCLING American Bio‑Fuels .......................Page 34 .... 630‑631‑5714 Northern Light Energy ..................................... 708‑695‑5042 OILS & FATS‑COOKING Columbus Vegetable Oils ..............Page 05 .... 773‑265‑6500 OILS & VINEGAR Pastorelli Foods .............................Page 29 .800‑SOS‑AUCY OILS‑COOKING/BULK Columbus Vegetable Oils ..............Page 05 .... 773‑265‑6500 OLIVE OILS Columbus Vegetable Oils ..............Page 05 .... 773‑265‑6500 ONLINE ORDERING SERVICE Key Impact/Menu1....................................... 855‑GOM‑ENU1 ORGANIC FOODS Pastorelli Foods .............................Page 29 .800‑SOS‑AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical ......Page 28 .... 847‑381‑0448 OVENS‑SALES & SERVICE Cobblestone Ovens ......................................... 847‑635‑0172 PAINTING & HANDYMAN SERVICES Schubert Painting ............................................ 847‑606‑9660 PANCAKE‑BATTER & MIX Tec Foods Inc ................................Page 06 .... 773‑638‑5310 Gust John Foods & Products Corp .................. 630‑879‑8700

PAPER‑PRODUCTS Ramar Supply Co ..........................Page 25 .... 708‑233‑0808 PARTY‑FAVORS & SUPPLIES Ramar Supply Co ..........................Page 25 .... 708‑233‑0808 PASTA‑FRESH AND FROZEN Pastafresh Home Made Pasta......................... 773‑745‑5888 PASTA‑PRODUCTS MamaMucci’sPasta ....................................... 734‑453‑4555 PASTRY INGREDIENTS Sotiros Foods ................................Page 24 .... 708‑371‑0002 PATTY MACHINES/FOOD FORMERS Berkel Midwest ................................................ 800‑921‑9151 PEST CONTROL/PEST ELIMINATION Mc Cloud Services.........................Page 26 .... 800‑332‑7805 Presto X Pest Control ...................................... 888‑627‑5772 PICKLES & RELISH Vienna Beef ..................................................... 773‑278‑7800 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ............................................. 312‑644‑8004 PLAQUES Classic Design Awards .................................... 847‑470‑0855 PLUMBING SUPPLIES Faucet Shoppe The .......................Page 33 .... 773‑478‑3890 POINT OF SALE SUPPLIES Alpha POS Systems ......................Page 31 .... 630‑690‑2870 Schmaus Cash Register & POS ...................... 847‑675‑6066 Western Business Systems ............................. 773‑878‑7200 POINT OF SALE SYSTEMS Alpha POS Services ......................Page 31 .... 630‑690‑2870 United Video Systems ...................Page 12 .... 708‑780‑1200 Merchants Solutions ........................................ 708‑449‑6650 Retail Control Solutions ................................... 630‑521‑9900 Schmaus Cash Register & POS ...................... 847‑675‑6066 SilverWare POS .............................................. 888‑510‑5102 Western Business Systems ............................. 773‑878‑7200 POINT OF SALE SYSTEMS‑SALES & SERVICE KCS Computer Technology ............................. 847‑288‑9820 POPCORN‑EQUIPMENT & SUPPLIES Gold Medal Products ....................................... 800‑767‑5352 PRESSURE WASHING Mahoney Environmental ................Page 30 .... 800‑892‑9392 Olympia Maintenance ....................Page 08 .... 708‑344‑0344 PRINTERS Menu’sToGo .................................................. 630‑483‑0848 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons.........................Page 20 .... 877‑598‑0909 ronnoCO.s Italian Beef .................................... 773‑362‑2500 PRODUCE DISTRIBUTORS PFG‑Fox River ...............................Page 31 .... 630‑896‑1991 Premier Produce.............................................. 847‑678‑0780 PUBLISHING Food Industry News......................................... 847‑699‑3300 RAVIOLI MamaMucci’sPasta ....................................... 734‑453‑4555 RE‑UPHOLSTERY Chicago Booth ...............................Page 37 .... 773‑378‑8400 REFRIGERATION EQUIP SERVICE & REPAIR CSI ‑ Coker Service Inc .................Page 22 .... 888‑908‑5600 Mackay Heating & Mechanical ......Page 28 .... 847‑381‑0448 Accu‑Tech ........................................................ 847‑658‑8440 REFRIGERATION‑EQUIP/COMMERCIAL Custom Cooler & Freezer ..............Page 04 .... 630‑879‑3131 REFRIGERATION‑UNITS/TRUCKS Gateway Industrial Power..............Page 10 .... 708‑563‑7090 RENDERER‑RECYCLING Mahoney Environmental ................Page 30 .... 800‑892‑9392 RESTAURANT CONSULTANTS Premiere Restaurant Solutions......Page 38 .... 312‑836‑3757Restaurant Business Solutions......Page 19 .... 630‑585‑6650 RESTAURANT EQUIPMENT FSI/Foodservice Solutions............................... 847‑719‑6088 Losurdo Inc ...................................................... 630‑833‑2828 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ..............Page 04 .... 630‑879‑3131 Gatorchef.com ...............................Page 13 .... 888‑944‑2867 Northwestern Cutlery .....................Page 35 .... 312‑421‑3666

Olympic Store Fixtures ..................Page 14 .... 773‑585‑3755 Ramar Supply Co ..........................Page 25 .... 708‑233‑0808 Trimark Marlinn ..............................Page 41 .... 708‑496‑1700 Zepole Restaurant Supply .............Page 16 .... 630‑783‑1239 Berkel Midwest ................................................ 800‑921‑9151 Mercer Cutlery ................................................. 773‑844‑7256 Midwest Restaurant Supplier........................... 773‑254‑1288 RESTAURANT EQUIPMENT REPAIR SERVICE CSI ‑ Coker Service Inc .................Page 22 .... 888‑908‑5600 Mackay Heating & Mechanical ......Page 28 .... 847‑381‑0448 Makirepairs.com ............................Page 18 .... 773‑888‑2176 Accu‑Tech ........................................................ 847‑658‑8440 Berkel Midwest ................................................ 800‑921‑9151 Cobblestone Ovens ......................................... 847‑635‑0172 Hobart Corporation .......................................... 847‑631‑0070 RESTAURANT EQUIPMENT‑NEW & USED Bob King Auctions .........................Page 33 .... 847‑458‑0500 March Quality Used & New Equip .Page 03 .... 800‑210‑5895 Total Management Systems ..........Page 12 .... 630‑543‑3666 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives .......................708‑361‑1150 Kudan Group Inc ............................................. 312‑575‑0480 Nick Dibrizzi/Coldwell Banker .......................... 708‑562‑9328 Pontarelli & Company ...................................... 847‑778‑3571 RESTAURANT‑DESIGNERS A D E Foodservice Equipment..........................630‑628‑0811 Losurdo Inc ...................................................... 630‑833‑2828 RESTAURANT‑EQUIPMENT MANUFACTURING American Range Corporation ........Page 17 .... 818‑897‑0808 RESTAURANTS La Scarola Restaurant ..................................... 312‑243‑1740 RETAIL PRODUCT DISTRIBUTOR Lipari Foods ..................................................... 586‑447‑3500 SAKE’ WARMER REPAIRS Makirepairs.com ............................Page 18 .... 773‑888‑2176 SALAD‑DRESSINGS & OILS Columbus Vegetable Oils ..............Page 05 .... 773‑265‑6500 Tec Foods Inc ................................Page 06 .... 773‑638‑5310 SALT‑DE‑ICING Apache Supply ................................................ 708‑409‑1040 SANITATION TRAINING Illinois Restaurant Association .......Page 37 .... 312‑787‑4000 SATELLITE TV SYSTEMS Prime Time Sports ........................................... 847‑637‑3500 SAUSAGE Red Hot Chicago ...........................Page 24 .... 800‑249‑5226 Anichini Brothers ............................................. 312‑644‑8004 Crawford Sausage ........................................... 773‑277‑3095 Vienna Beef ..................................................... 773‑278‑7800 SAUSAGE MAKING EQUIPMENT LPS Corp .......................................Page 40 .... 847‑451‑2222 SCALES Berkel Midwest ................................................ 800‑921‑9151 SEAFOOD‑WHOLESALE Maine Lobster Exchange ...............Page 18 .... 708‑253‑7728 SEATING Waco Manufacturing ........................................ 312‑733‑0054 SEWER(MAINT)‑RODDING & JETTING Tierra Environmental .....................Page 16 .... 888‑551‑1998 SHIPPING SERVICES Perishable Distribution Solutions ..................... 888‑491‑1641 SHORTENING Columbus Vegetable Oils ..............Page 05 .... 773‑265‑6500 SIGNS Kandiled.........................................Page 24 .... 773‑745‑1533 Classic Design Awards .................................... 847‑470‑0855 SLICERS‑SALES & SERVICE Berkel Midwest ................................................ 800‑921‑9151 Maestranzi Brothers ........................................ 708‑867‑7323 SMOOTHIE MACHINES Blendtec........................................................... 800‑253‑6383 SOAPS & DETERGENTS Total Management Systems ..........Page 12 .... 630‑543‑3666 SOCIAL MEDIA CONSULTANTS Kurman Communications ..............Page 40 .... 312‑651‑9000 SOFT SERVE‑ICE CREAM/EQUIP & SUPPLIES Kool Technologies .........................Page 28 .... 630‑483‑2256

Taylor Freezers and Equipment....................... 888‑942‑0777 SOUP BASES Massel USA ..................................................... 312‑283‑5231 SOUPS Vienna Beef ..................................................... 773‑278‑7800 STEAKS‑LOCALLY FARM RAISED Toohill Beef Farm............................................. 309‑261‑3602 STEAM CLEANING Mahoney Environmental ................Page 30 .... 800‑892‑9392 Olympia Maintenance ....................Page 08 .... 708‑344‑0344 Skyline Building Services ..............Page 23 .... 312‑454‑4545 SUPERMARKET‑ EQUIPMENT/ NEW & USED Berkel Midwest ................................................ 800‑921‑9151 SYRUP‑PANCAKE & WAFFLE Gust John Foods & Products Corp .................. 630‑879‑8700 SYRUP‑SUGAR FREE Gust John Foods & Products Corp .................. 630‑879‑8700 T‑SHIRTS‑CUSTOM PRINTED DLS Custom Embroidery ................................. 847‑593‑5957 TABLE TOP REFINISHING/REPAIR Restaurant Chair Repair ................Page 28 .... 630‑424‑0424 TABLES‑ALL TYPES Chicago Booth ...............................Page 37 .... 773‑378‑8400 Waco Manufacturing ........................................ 312‑733‑0054 TAMALES Supreme Frozen Products............................... 773‑622‑3777 TERMINAL OPERATORS (GAMING) Illinois Video Slot Mgmt (IVSM) ....................... 847‑612‑8781 TOFU PRODUCTS‑ALL TYPES Phoenix Tofu ..................................Page 29 .... 773‑784‑2503 TOMATO PRODUCTS Pastorelli Foods .............................Page 29 .800‑SOS‑AUCY TRADE PUBLICATIONS Food Industry News......................................... 847‑699‑3300 TRUCK‑REFRIGERATED DCI Central (Hotshot) ....................Page 23 .... 800‑468‑7478 TRUCK‑SALES & SERVICE DCI Central (Hotshot) ....................Page 23 .... 800‑468‑7478 TRUCK‑SALES NEW & USED D & S Truck Center........................Page 21 .... 708‑352‑5551 TV SALES, SERVICE & INSTALLATION Prime Time Sports ........................................... 847‑637‑3500 UNIFORMS Valley Linen Supply ......................................... 630‑897‑4474 UPCOMING EVENTS Dr Shar USA ..................................Page 39 .... 847‑890‑9948 VENTILATING‑SYTEMS CLEANING Olympia Maintenance ....................Page 08 .... 708‑344‑0344 Airways Systems ............................................. 630‑595‑4242 Averus ............................................................. 800‑393‑8287 VERTICAL BROILERS XL Manufacturing ..........................Page 03 .... 773‑271‑8900 VIDEO GAMING TERMINALS Illinois Video Slot Mgmt (IVSM) ....................... 847‑612‑8781 VIDEO SURVEILLANCE SYSTEMS United Video Systems ...................Page 12 .... 708‑780‑1200 WALK‑IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical ......Page 28 .... 847‑381‑0448 WALK‑IN COOLERS AND FREEZERS Custom Cooler & Freezer ..............Page 04 .... 630‑879‑3131 WASTE REMOVAL‑ALL TYPES Xtreme Environmental Solutions .................. 855‑9RE‑DUCE WEBSITE DESIGN Americaneagle.com .......................Page 39 .... 847‑699‑0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ....Page 32 .... 630‑930‑9516 WHIPPED CREAM Instantwhip Chicago ......................Page 34 .... 800‑933‑2500 WORKERS COMP INSURANCE Northern Illinois Insurance .............Page 11 .... 815‑226‑9353 Farmers Insurance‑Mark Holihan .................... 847‑823‑6800 ISU‑WM Schwartz & Co .................................. 847‑996‑0002 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies .........................Page 28 .... 630‑483‑2256

apr 41‑48.indd 43 3/13/13 9:05 AM


MEMBER: CRBAMEMBER: CRBA

Restaurant Brokerage DivisionVince Ferraro

PONTARELLI ASSOCIATES

Bringing People and Real Estate Together

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

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

shows!! REAL ESTATE, BIZ, FF&E @$450K!!!

SPEEDY FAST FOODJust listed! NW Chicago. 950 sf. 3 years “New”!

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

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

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

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

REAL ESTATE, BIZ, FF&E, NEW PRICE! CALL!

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

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

PRICE REDUCTION: $350K... OBO!!

FAST FOODFreestanding. Signalized corner. Ample parking. Seats 50. Signage.

West suburb. Est. 25+ years! Illness forces sale. Biz, FF&E @ $89K...OBO!!

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

No Sundays! Standalone building. Parking. Patio. Lease with renewal options.

Confidential. Contact Vince for Price/Details.

PUBJust listed! NW Suburb. Established 50 years! Freestanding. Parking. Corner. Low Key $$!

Confidential. Call for more information.

PLAY BALL!!Bridgeport. The former “Cobblestone’s Bar & Grill.” Mixed-use, brick building with Tavern, 2 bedroom apartment, patio, base-ment, and...gated parking. Corner. 15,000 sf., occupancy 51

plus 52 on patio. Renovated, turn-key! A “long toss” (3 blocks) to Cellular Field. REAL ESTATE, FF&E @ $585K.

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

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

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

NEW PRICE! BIZ, FF&E @ $195K...OBO!!

PIZZERIAJust listed! Naperville. Fantastic buildout!

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

MORE LISTINGS AVAILABLE–CALL!SELLING? ALWAYS CONFIDENTIAL!

[email protected] 847/778-3571

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FFE

Incidental Liquor License

Music and Dance License

Outdoor Patio License

Retail Food License

Furniture/Fixtures Included

Parking Available

NEW LISTINGS - Request a copy of our complete current listings www.kudangroup.com

Bucktown - 2111 W. Armitage Ave. - Cafe Laguardia

Established restaurant and bar in the heart of Bucktown. Space features an open floor plan, pri-

vate patio in back, high ceilings and three bathrooms. Adjacent space available for expansion.

Size: 3,500 SF (Bus.) 1,000 SF (Patio) Price: $99,000 (Bus. Sale) Agents: Juan Carlos/Scott (Code: 1020)

Burbank - Free Standing Restaurant in Busy Shopping District

Full service restaurant established over 30 years ago with ample onsite parking. Off of major

thoroughfare stong traffic counts and a full basement. Restaurant space seats over 250.

Size: 7,182 SF (Bus.) 5,000 SF (Bsmt.) Price: $2,300,000 (Bus. & RE Sale) Agent: Frank (Code: F78)

Downers Grove - Restaurant/Banquet Hall Near Yorktown Mall

Great location for expanding chains or banquet hall. Many other uses possible including med-

ical, retail, or office. Property located close to I-88 and I-355 exits. Ample onsite parking.

Size: 22,739 SF (Bus.) 114,988 SF (Land) Price: $3,750,000 (Real Estate) Agents: Adam/Frank (Code: A107)

Elmwood Park - 2625 N. Harlem Ave. - Caffe Italia

Restaurant/Cafe with onsite coffee roasting service. One-story, brick building with excellent visi-

bility and signage. Recently remodeled, includes large sidewalk patio and full basement.

Size: 6,500 SF (Bus. + Bsmt.) Price: $799,000 (RE Sale) $400,000 (Coffee Equip.) Agent: Frank (Code: F75)

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

An easy re-concept. Fully built-out restaurant/bar. Space features hardwood floors, sushi bar and

additional 600 SF second story area for storage. Ideal for all lunch and dinner concepts.

Size: 2,750 SF (Bus.) Price: $159,900 (Bus. Sale) Rent: $33/SF (Net) Agent: Jarrett (Code: 632)

Montgomery - 211 N. River Rd. - Gray’s Mill

Free standing, four-story brick building in downtown Montgomery for sale. Built-out space featuring 15 foot ceilings, 375 occupancy card, full liquor license and 25 car parking lot.

Size: 12,300 SF (Bus.) 36,433 SF (Lot) Price: $1,095,000 (RE Sale) Agent: Frank (Code: F74)

PPA License

Tavern License

P FFE

FFE

FFE

FFE

P FFE

Naperville - End Cap Restaurant/Retail Space for Lease in Strip Center

Restaurant/Retail space available in Naperville strip shopping center. End cap location withample onsite parking. An easy re-concept with great potential to grow.

Size: 3,055 SF (Bus.) Lease: $7,000/Mo. (Gross) Agent: Frank (Code: F77)

FFE

FFE

Loop - 209 W. Lake St. - Retail, Office, Event or Restaurant SpaceExisting Black Iron allows for restaurant concept. Strong pedestrian traffic counts withresidential retail in surrounding area. Signage potential at EL level. Space is easily divisible!Size: 5,955 SF (Floors 1&2) 2,810 SF (LL) 1,565 SF (Mezz.) Rate: $45/SF (Gross) Agent: Scott (Code: 459)

FFE

Wrigleyville - 3374 N. Clark St. - Johnny O’Hagan’s

2 blocks from Wrigley Field and in extremely dense nightlife area. Split level bar/restaurant with 90 SF sidewalk patio. Complete with 2 bars and finished basement/party room. Size: 4,000 SF (Bus. + Bsmt.) Price: $199,000 (Asset Sale) Rent: $11,225/Mo. (Net) Agent: Scott (Code: 346)

P FFE

Lincoln Square - 2621 W. Lawrence Ave.

Affordable Tavern opportunity equipped with small kitchen, hood and black iron. Located in

dense residential neighborhood with numerous businesses on heavily traveled Lawrence Ave.

Size: 1,500 SF (Approx.) Price: $39,500 (Bus. Sale) Rent: $2,250/Mo. (Gross) Agent: Scott (Code: 347)

Lincoln Square - 2621 W. Lawrence Ave.

Affordable Tavern opportunity equipped with small kitchen, hood and black iron. Located in

dense residential neighborhood with numerous businesses on heavily traveled Lawrence Ave.

Size: 1,500 SF (Approx.) Price: $39,500 (Bus. Sale) Rent: $2,250/Mo. (Gross) Agent: Scott (Code: 347)

P FFE

Palatine - 805 N. Quentin Rd. - The Great American Bagel

Award winning bagel bakery and deli for sale. Located in strip shopping center with parking customers. Loyal following with school and Park District lunch contracts in place.Size: 1,744 SF (Bus.) Price: $144,000 (Bus. Sale) Rent: $3,200/Mo. (Net) Agent: Frank (Code: F79)

Palatine - 805 N. Quentin Rd. - The Great American Bagel

Award winning bagel bakery and deli for sale. Located in strip shopping center with parking customers. Loyal following with school and Park District lunch contracts in place.Size: 1,744 SF (Bus.) Price: $144,000 (Bus. Sale) Rent: $3,200/Mo. (Net) Agent: Frank (Code: F79)

P FFE

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FFE

Incidental Liquor License

Music and Dance License

Outdoor Patio License

RettRet ilaail F Fo dod License

Furniture/Fixtures Included

Parking AvailablePPA License

Tavern License

LEGEND

Chicago’s Premier Hospitality Real Estate Brokers156 N. Jefferson St., Suite 201, Chicago, IL 60661 Phone: 312-575-0480 For a complete list of available restaurants & bars or to speak to a representative

to buy, sell or lease a business or property, visit us online at www.kudangroup.com

CONSULTING

KG Consulting a new consulting division of Kudan Group offering a complete

line of hospitality consultation services. Call to find out how we can help.

FEATURED

!

Food INdustry NewsCLASSIFIEDS

apr 41‑48.indd 44 3/12/13 2:05 PM


Food INdustry NewsCLASSIFIED RATESTHE #1 BEST READ AND USED

TRADE PUBLICATION IN THE MIDWEST!

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

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

MEMBER: CRBA

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

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

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

WEST SUBURBS - BERWYN6431 Cermak Trophy Restaurant-Bar-Banquet-Night Club13,000 SF bldg., turnkey on Hot Cermak Road, the “New 26th Street”.For Real Estate & Equipment $595,000

NORTHWEST SUBURBS - DOWNTOWN MT. PROSPECTPizza Pub, Near Metra Train StationFull service, sit down, bar, dine in, pick-up, delivery & catering. Established for 52 years. For Real Estate & Business: $695,000

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

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

WEST SUBURBS - BERWYNFormer Tavern-Banquet-Closed 3243 S Harlem Avenue across from Riverside, next to famous Pierce Banquets4,750 SF buildingFor Real Estate: $259,000

NORTHBROOKFast Food EateryEstablished for 20 yearsOpen 6 days. Owner retiring.Cash flow $125,000 a year, 2,500 SF, seats 60 plenty of parking

WEST SUBURBS - DOWNTOWN GENEVAFormer Mill Race Inn Restaurant-Bar-Banquets-Closed4 E. State, Unit 4. 10,000 SF bldg. on 1st

floor, 5,000 SF on lower level on 57,934 SF lot or 1.33 acres. Great Development opportunity. Large part of the restaurant-bar has view of the Fox River. For Real Estate: $899,000

ATTN. NATIONAL TENANTS AND SMART FAST FOOD OPERATORSFree standing rest. w/ drive thru availableStoplight intersection, hard corner FOR SALE OR LEASE - Joliet, Northlake, Posen, Addison, Bensenville, East Dundee

NORTHWEST SUBURBS - NORTHLAKEFormer Brown’s Chicken-Closed 144 E. North AvenueFree standing restaurant with drive-thru, 2,800 SF building on 18,700 SF lot

For Sale: $349,500 includes Real Estate; For Lease: $4,500 per month modified gross lease

WEST SUBURBS - LA GRANGE PARK - BROOKFIELD AREAFormer Brunetti’s Restaurant-Closed9022 W. 31st Street9,000 SF restaurant on 20,000 SF lot. Ban-quet plus full basement; 2 kitchens, 2 bars & 4 bathroomsFor Real Estate: $349,000

SOUTHWEST SUBURBS-PALOS HEIGHTSOn Harlem AvenueEstablished fast food restaurant-deliReal $$$$ MakerOUT OF STATE - BURLINGTON, WISCONSINOn Lake Geneva RoadTurn key sports bar/grill opportunity, 6,064 SF free standing building on 1.65 acres. For Real Estate & Business: $795,000; owner financing with $100,000. For Business Only: $100,000 Leased at $12 per SF NNN

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

REALPOUL REALTY“Commerce With Morality™”

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

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

CITY DESCRIPTION ASKINGCicero, IL APARTMENTS 26- Outstanding Investment - Net: $127,000 Per Year $1,379,000 Elk Grove Village, IL BREAKFAST LUNCH only; 6 Days only; Excellent Potential $144,000 Wilmette, IL BREAKFAST LUNCH only; Great following; Ideal for Family or 1st time buyer $65,000 Chicago, IL COMMERCIAL - Free Standing Store - Zoned B1-2 $350,000 Burbank, IL COMMERCIAL - Offices and 3 Apartments - Sit Back and Relax - Just Collect Rent $425,000 Chicago, IL COMMERCIAL -5-Store Strip; Includes Fast Food Restaurant Business $695,000 Chicago, IL FAST FOOD - 1,700 Sq. Ft.; Recently Remodeled; Huge Potential $69,000 Chicago, IL FAST FOOD - Corner - About $1,400/Day - Another Giveaway! $150,000 Romeoville, IL FAST FOOD - Free Standing - Great Business and Profits $225,000 Pekin, IL FAST FOOD - Huge Profits - Low Rent - Small Asking Price $135,000 Chicago, IL FAST FOOD - Opportunity - $950/Day - Priced Right! $69,000 Aurora, IL FAST FOOD - Over $3,000/Day - Strictly for extremely qualified people only $475,000 Skokie, IL FAST FOOD - Small - Profitable - Ideal for First Time Buyer $84,900 Crestwood, IL FAST FOOD, PIZZA, PROPERTY - Fantastic Deal - Includes Strip Mall! $1,500,000 Arlington Heights, IL FRUIT MARKET - Long Established and Profitable - Partnership Challenges $1,050,000 Alsip, IL HAIR SALON - Brand New - 6 Chairs - Modern and great looking! $45,000 Alsip, IL MEDICAL OFFICES-FOR LEASE - 2,000 sq. ft. - Strip Mall - Corner Call Chicago Heights, IL PIZZA BAR With PROPERTY - More than $1,500/Day Sales - Includes Property! $235,000 Chicago, IL PRINTING With PROPERTY - Free Standing - Buy Property only $350,000 $395,000 Algonquin, IL RESTAURANT ITALIAN / BAR Short Hours About $100,000 Net per Year $145,000 Chicago, IL RESTAURANT MEDITTERANEAN Parking About $1,350 / Day Opportunity $145,000 Burbank, IL RESTAURANT Plus Mixed Use - Includes House, Commercial - a whole block! $1,370,000 Burbank, IL RESTAURANT with Property - Well Known - Opportunity - You Must Qualify $820,000 Addison, IL SPORTS BAR - Well Known - 4,800 Sq. Ft. - About 70% Liquor Sales $145,000

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

AVAILABLE OPPORTUNITIES

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

3) FREE FARMERSTM insurance quote

apr 41‑48.indd 45 3/12/13 2:05 PM


Whether you dress ‘em Chicago style or with your own personal twist, these all beef

sandwich selections add variety and flavor to any menu!

Item #BCP4H1/4-lb. skinless

all beef Polish sausage

SCAN OR CONTACT ANGELOat 847.702.8811 for more information and samples

www.fontanini.com

Item #904 1/4-lb. skinless all beef hot dog

Item #9111 Oven Roasted Sliced Italian Beef

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

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

FAST FOOD - NEW PRICE• 2,200 Sq. Ft. Facility w/ seating for 40. Parking 50+, Busy

location with visibility and easy access. Pride of ownership. Asking mid 90s.

Thinking of Buying or Selling?Call John Moauro!

Ambassador9999 West 143rd StreetOrland Park, IL 60462

Broker/AppraiserAlways Confidential

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

Web: www.johngmoauro.com

SPORTS BARS• Sports Bars with gaming available from 6,000 to 9,000 sq. ft.

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

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

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

PIZZA TO GO!• Free Standing Building w/Drive Thru. Located in

Burbs on major Hwy near stop light intersection. High Volume $ales! Business Only $99K w/ Low Rent! Call for Details!

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

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

BUSINESSOPPORTUNITIES

JuST REDuCED!LANDMARK & HISTORICAL RESTAuRANT

• Landmark Fast Food Restaurant and home of the Gemini Giant is available for sale or lease. Favorable terms. Gaming and liquor license available. Call for details!!!

JUST LISTED• “SOUTH OF THE BORDER” restaurant. Est. 35

yrs. Franchise. Freestanding. Seats 80 w/ park-ing. Great sales. Very confidential. Package price $399K.

• “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 & business $679K.

• “GRILL W/ BAR” 4-Star rated restaurant. Approx.

7,000 sq. ft., seats 230 w/ parking. Real cash cow. Newly remodeled. Turn key. Cozy & warm atmo-sphere. upper $700K’s

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

Rest/Bar – SW Mexican Theme (UNDER CONTRACT)

• West Subs, Mexican theme • Approx. monthly ave. sales $35k • Rent $3,200 including Electric• Price $105k

Fast Casual – Breakfast/ Lunch (Owner financing with 50% down)

• North Subs, Free standing building • Approx. Monthly sales $30k• Rent $3,500• Price $150k

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

Upscale Deli – (Est. 28 Years)• West of Chicago (Near Oak Park)• 2012 annual sales $900k• Rent $10k• Asking $799k

Independent Pizzeria • Western Suburbs • Seating for approx. 30• 2012 Net Sales $240k • Rent $3,100• Asking $125k

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

Franchise Listings • Papa Johns (3) – Chicago• Subways (10+)– Chicago, Suburbs • Cold Stone Creamery – West Subs

FOR SALECHICAGO NORTH SIDE

Well-established European style Delicatessen and Café

Great Lincoln Park location close to the Lake and Zoo.7 year old business with very consistent monthly cash flow.Business serves variety of hot/cold sandwiches, soups, breakfast foods, salads, pastries, desserts and refreshments.

Business is currently walk-in only.Excellent growth potential with catering and delivery service.

Monthly Rent $3,500Gross Revenues $350K

Owner Benefit Approx $50KAsking Price $149K

Private & confidential - Do not disturb staff. Serious Inquires only.

Call 773-655-8144

COMMERCIAL/RESIDENTIALBUILDING

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

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

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

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

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

10,400 sq. ft. warehouse5 parking spaces.

4131-33 N. Rockwell, ChicagoHeavy duty electric.

600 amp service - 3-phase.$925,000

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

Call Wesley at 773-671-1273

Northwest Suburbs

High Volume well established restaurant located at a major intersection with excellent visibility and demographics. Highly confidential. Qualified Buyers Only.

Please call for details.

PAPPAS REAL ESTATE INC.

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

DELI-STYLE RESTAURANT & CATERING - WEST SUBURBS

2100 sq ft, fully equipped & operational.

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

Call today for details or appointment.

630-279-9809

INvESTORS WANTED

Local poultry producers need an avenue to

get their birds to market. A processing plant could open a source for all types of fowl.

For info: [email protected]

apr 41‑48.indd 46 3/12/13 2:05 PM

Whether you dress ‘em Chicago style or with your own personal twist, these all beef

sandwich selections add variety and flavor to any menu!

Item #BCP4H1/4-lb. skinless

all beef Polish sausage

SCAN OR CONTACT ANGELOat 847.702.8811 for more information and samples

www.fontanini.com

Item #904 1/4-lb. skinless all beef hot dog

Item #9111 Oven Roasted Sliced Italian Beef

apr 41‑48.indd 47 3/12/13 2:05 PM

Welcomes Back

Shmoozefest!FREE Networking & Hospitality Idea Exchange

Wednesday April 17, 2013 • 5 to 8pm Drink Nightclub, 871 E. Algonquin Rd, Schaumburg, IL Food • Cash Bar • Free Raffle Prizes

Open to Foodservice Operators, Owners, Chefs, Students and Suppliers*

NEWSFOOD

INDUSTRY

SPECIAL GUEST:

RON DINELLA, PRESIDENT AND CEO OF GO ROMA RESTAURANTS!Prior to Ron’s acquisition of Go Roma, Mr. DiNella

served as the Senior VP and CFO of Morton’s Restaurant Group, a NYSE listed international chain of 77 upscale steakhouses. During his tenure at Morton’s DiNella participated in two IPOs, a take private transaction and in 2012, the ultimate sale of the company. Be sure to attend this event as

Ron discusses growth plans for this chain, and tips op-erators can use to fuel growth and compete in today’s market.

Professional Consultants

No RSVP Needed Just Show Up!

For Sponsership Information,

Call Cary Miller, (847) 699-3300

*Business Card Required For Attendance

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