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NEWSFOOD

INDUSTRYFOUNDED 1982

Three Decades of Serving the Foodservice Industry JANUARY 2013

PUblishER’s iNsighT ...................................... 4

ChEF PROFilE: YANi sANChEz ...................... PAgE 6

DiNER x ................................................. PAgE 8

NATiONAl NEws ..................................... PAgE 20

sPOTlighT ON ChiCAgOlAND gOURmET bAkERY CAFE OPERATiONs ......................PAgE 13, 22, 26, 30 , 40

PEOPlE sElliNg ThE iNDUsTRY .................. PAgE 27 TRAvEl: miChigAN .................................. PAgE 28AROUND ChiCAgO: OmANgO ....................... PAgE 32ChEF PROFilE: CAmERON gRANT ................. PAgE 37

DiRECTORY ...................................................41

ClAssiFiEDs .................................................44

FOOD INDUSTRY NEWS JANUARY 2013

visit These great Advertisers To Pick Up Food industry News:Ramar Supply Co. ........................8223 S. Harlem, Burbank, IL March Equipment .............................930 Fullerton, Addison, ILZepole Restaurant Supply ... 506 E. Frontage Rd., Bolingbrook, IL Olympic Store Fixtures .................. 4758 S. Cicero, Chicago, IL Illinois Restaurant Assn. . 33 W. Monroe, Ste. 250, Chicago, ILGator Chef .............................. 100 Frontierway, Bensenville, IL

From the Chef ’s Table: the 35th Annual Restauranteurs for Education fundraiser benefited the Illi-nois Restaurant Association Educational Foundation, whose mission is to build the hospitality work-force through career exploration, development programs, and student scholarships.Above are: Sam Toia, President of the Illinois Restaurant Association; George Loukas, The Cubby Bear; Toni Preckwinkle, President of the Cook County Board; Everett Rand, Midway Wholesalers and previous Chairman of the IRA; and Johnny Colletti, Gibsons Restaurant Group and Chairman of the IRA. The event was held in Chicago’s historic Union Station, 500 W. Jackson.

TRY OUR mObilE APP!Access Food Industry News advertisers and suppliers on your smartphone with our new mobile app QR code.

Event sponsors included: Corporate SponsorsUS FoodsSyscoHeartland Payment SystemsReinhart FoodservicePepsiEdward DonGordon Food ServiceFarmers Insurance Coca-Cola Connoisseur SponsorsAmerican ExpressLittle Miss MuffinMahoney EnvironmentalTexas de BrazilTurano Baking CompanyUS FoodsPatron Sponsors Blackman Kallick & Plante MoranChoose ChicagoConnie’s PizzaCubby Bear

ECOLABHMSHostLettuce Entertain YouManny’s Cafeteria and DelicatessenSchultz SupplyThe Signature Room at the 95thIn-kind sponsorsAshland Addison FloristCity BeverageChicago BeverageCoca-ColaEmpireFortune Fish CompanyIllinois River WineryLagunitas BrewingMidway WholesalersOlympic Store FixturesPepsiProximo SpiritsRedbullSouthern Wine & Spirits of ILRiver North Beer

Ste. Michelle Wine EstatesStock Yards PackingSyscoFarmer BrothersTurano Baking Company Participating restaurants: ArgentEmbeya Francesca’sHenri/The Gage Gibsons Bar & SteakhouseHeaven on SevenHugo’s Frog Bar & Fish HouseKoi Chinese and SushiLao Sze ChuanMexiqueOsteria via Stato Piccolo Sogno Phil Stefani’s 437 RushThe Purple PigQuayStout Barrel House & Galley

Supreme LobsterSweet StationToccoTwoZapatistaCaffe GelatoKilwin’s Chocolates, Fudge & Ice CreamKendall College School of Culinary ArtsLittle Miss MuffinRoberto Clemente Commu-nity AcademyWashburne Culinary Institute Mixologists:Bridget Albert, Southern Wine & Spirits of IllinoisDebbi Peek, Southern Wine & Spirits of IllinoisLynn House, BlackbirdMilan Mijatovic, Mercadito HospitalityNatalia Cardenas, Balena

Happy & Prosperous 2013!

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Frozen Pastas and Entrees

1

Foodservice, Retail And DistributorsInquires Welcome

708-805-1332Pasta Plant: 2000 Anson Drive, Melrose Park, ILEntree Plant: 2095 Hammond Drive, Schaumburg, IL Email: (coming)

Call us today for free samples of our delicious items

We are proud to bring back the famous family recipes of Adelina Ciccone, who made Nino’s Products famous

for over 40 years. Tasting is believing!

Nino’s is proud to offer Private Label, Custom Formulation and Contract Manufactured Italian entrees and pastas prepared in the old world tradition,

utilizing state of the art equipment and products.

Presenting Our New Line Of Specialty Raviolis, Made With Chunks Of Premium Meats and Fillings. “Quality You Can See and Taste!”

n Stuffed Osso Buco Raviolin Coldwater Lobster Meat Ravioli, with Lemon Butter, Sage, Garlic, Thyme and -Mascarpone Cheesen Wild Mushroom Raviolin Butternut Squash Raviolin Margherita Ravioli, Made with Fresh Tomato, Basil, Garlic and Buffalo Mozzarellan Vegetarian Primavera Raviolin Sausage and Rapine Ravioli

n Caribbean Shrimp Ravioli, with Mango, Papaya, Shallots: yellow and Red Peppers and Mascarpone CheeseAnd Presenting Our New Dessert Ravioli Selectionsn Bananas Foster Raviolin Strawberry Cheesecake Ravioli n Cannoli Raviolin Nutella and Mascarpone Ravioli

n Tagliatellan Pappardellan Rotolo-variety (3 fillings)n Pasta Sheetsn Soccotinin Lobster Raviolin Smoked Salmon Capellettin Crab Meat Raviolin Cheese Raviolin Meat Ravioli

n Manicottin Gnocchin Cavatellin Green Noodlesn Egg Noodlesn Pasta Sheetsn Capellettin Green Cappellettin Tortellinin Cannelloni

n Lasagnan Stuffed Shellsn Linguinen Green Pasta Sheetsn Small Ravioli Cheesen Small Ravioli Meatn Green Cheese Raviolin Cheese Tortellinin Green Tortellinin Green Cheese Tortellini

n Cavatelli Longn Cappelletti w/Cheesen Cappelletti w/Beefn Small Mushroom-Filled Ravioli

We Are Back!

Wishing All Of Our Friends A Prosperous New Year in 2013!

Coming Spring

2013

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Food Industry News® January 2013

Food Industry News Issue 1, January 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.

Food Industry NewsJim Contis Publisher

Mark Braun Associate Publisher

Terry Minnich Editor

Cary Miller Advertising/Vice President

Paula Mueller Classifieds/Office Management

Valerie Miller Travel and Dining

Nick Panos Corporate Counsel

New Year Savings! Call To Get Yours

Next Day Delivery to Anywhere in Illinois

Time for Change? Consider these New Years Resolutions

A new year is upon us again. Here are a few res-olutions you might con-sider for 2013:

n Set aside at least 15 minutes of quality time for yourself every day.

n Exercise at least three times a week for 30 minutes at a time.

n Learn from your pri-or stressful experiences and improve your stress-beating skills.

n Establish a personal journal to record positive events, quotes, and expe-riences.

n Take time to listen to good music.

n Read a good book, every month if possible.

n Laugh more, and try to see the funny side of life.

n Find a realistic bal-ance between work and pleasure.

n Celebrate every day.

Affordable Wine is Trending

According to Tech-nomic’s 2012 Wine TAB (Trends in Adult Beverage) report, do-mestic wine domi-nates the U.S. wine market accounting for three-quarters of total volume.

– Technomic, Inc

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Publisher’s InsightJim Contis

It may be 2013, but there are cracks in ages-old customer service popping up in the damndest places.

A recent call to find a lost package got me this: “When did you send it?” That, and then a wait while the person checked, and returned with no answer. My package was lost. When a customer is already on the line, don’t you dare tell us “you can check online.” No, I can’t. I’m here... and waiting. The correct response is, “I’ll be glad to help you. May I have the date of your order?” When a customer is angry, upset or unhappy, it is vital to put the situation back on track properly.

Train your staff to use empathy and good eye contact, a sincere voice and a courteous preface to everything they say. It might be fine for a local dive to allow a cashier to ask, “Is that it?” But to any quality business, a top-flight cashier will smile, greet the customer, ask if they’ve found everything and if not, call up someone to help. A recent trip to a local butcher ended with, “Enjoy this weather!” I turned and thanked them. If you can’t know every customer’s name, greet them like you do.

A list of customer pet peeves:1. Staying at home waiting for a delivery that shows up

late or never arrives.2. Wrong information.3. Waiting in a long checkout line when there should be

more of them open.4. A checkout person chatting to other workers, on a

cellphone or texting when you are there.5. Apathy from the personnel.6. A wrong price.7. Feeling patronized by a cocky worker.8. Finding the sale item out of stock.9. Asking for information from a sales rep who doesn’t

know, doesn’t care or hands it off to someone and vanishes.10. Cashier is snacking, sipping or gum-smacking.Remember that all complaints are requests for service.

People only complain when they want your business.Remind your staff and remind them often: Customers are

what all of us want to serve and we are all customers. Treat customers as you’d like to be treated and you improve something for everybody.

The next time I’m told to “hold on...” I’ll hang up for good. Impress upon staff that appearance is crucial. Attitude and

appearance go hand-in-hand. If the job is dirty, act twice the gentleman. Now there’s an old term: Gentleman. It shows class: Use it and become one.

Terminology: Many women hate the term “Ma’am.” Whenever possible, use it correctly: “Madam” or “Miss.” There is a million dollars difference between “Hey, you” and “Pardon me, Miss.”

The wait for an order at Portillo’s (8832 West Dempster Street, Niles) might have customers stacked and impatient, but suddenly, a friendly face across the counter begins to quip, pun and perform small feats of magic... customer magic. The jokes are relentless, and the fun is fast-paced, silly and sweet. In an era of faster-is-better, a bit of showmanship and a bit of a nudge to acknowledge that waiting is sometimes uncomfortable makes this location, and one stellar worker, noteworthy. Kudos to you, Ron Jadcznski; you’re at the top end of the curve.

–Jim Contis

708/496-1700Order Online and view catalogs for:

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A Positive Tone gets Positive Results

When you give orders, re-member that you’re more likely to get results with a positive turn of phrase. A negative ap-proach may cause resentment, and work won’t get done. For example: Negative: “If you can’t get the project done on time, our entire schedule will be thrown off.” Positive: “We can stay on schedule if you’re able to finish the project on time.” Negative: “Don’t get lost on your way to the meeting.” Posi-tive: “Follow these directions to the meeting site carefully so we can begin on time.”

(Pamela S. Beeson and Patricia A. Williams, Technical Writing for Business and Industry,

Scott Foresman & C0., Glenview, IL)high profit, EASY-to-SErVE concESSion fooDS from

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don’t Miss - national Caramel Corn day on March 6

Performance Food group Acquires Fox River Foods

Performance Food Group, Inc. (PFG) announced that it has en-tered into an agreement to ac-quire Fox River Foods, Inc., an independently owned broadline foodservice distribution company serving customers in seven states throughout the Upper Midwest.

“The addition of Fox River Foods will significantly strength-en our position in the region and in several key metropolitan ar-eas, particularly Chicago,” said George Holm, PFG President and CEO. “This acquisition supports our strategic growth plans and will offer added value to existing Performance Foodservice and Fox River Foods customers.”

Fox River Foods began opera-tions in 1956 and currently serves more than 7,000 customers in Il-linois, Iowa, Indiana, Wisconsin, Michigan, Missouri and Minneso-ta. Its customers range from fine dining establishments to family restaurants, schools, health care facilities, child care centers, ho-tels and concessionaires. “

Fox River Foods is based in Montgomery, Ill., where recent warehouse expansions there increased its storage capacity to 326,000 square feet, includ-ing dry, refrigerated and frozen storage areas.

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Danish Maid welcomes Butter Lambs back to Chicago and onto Easter tables nationwide! Serve your guests something unique this spring — like Danish Maid’s festive Easter Butter Lamb. Our lambs are the perfect adorn-ment for your dining table. They’re ideal for retail establishments, restaurants, food service distributors, schools, hotels, and more! Each lamb is carefully crafted with Grade AA lightly salted, creamy whipped butter that spreads twice as far as regular butter. Who can resist the one-of-a-kind shape and great taste? Request Danish Maid Easter Butter Lambs from your dairy distributor today, or call us for more information.

Chef ProfileNAME: Yanitzin “Yani” Sanchez

RESTAURANT: Cine

PHONE: 630.590.5655

ADDRESS: 29 E. First Street Hinsdale, IL 60521

BIRTHPLACE: Toluca, Mexico

CURRENT POSITION: Executive Chef

FAVORITE FOOD: Indian

AWARDS/HONORS: Michelin 2 Star

FIRST FOODSERVICE JOB: Ritz Carlton Paris

MEMORABLE CUSTOMERS: Damian Alcazar, famous Mexican actor

WORST PART OF JOB: The worst part of the job is being in the kitchen all the time, but that is also my favorite part, so it really isn’t the worst!

MOST HUMOROUS KITCHEN MISHAP: Things can go wrong in a kitchen at the drop of a hat. It’s how you deal with it that really matters!

PART OF JOB THAT GIVES MOST PLEASURE: I love the creation aspect of the industry- the idea that you can be so technical from start to finish and create a culinary masterpiece.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I am really dedicated to meditation and Buddhist practices. If I could meditate all day, I would!

BEST ADVICE RECEIVED: The best advice I have ever received was to recognize the construction of the dish. It is the most important part and can affect the way it is perceived.

FAVORITE VACATION SPOT: Anywhere by the beach! I love the beaches of Mexico, but if I can be by the water, I am happy.

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUS-TRY NEWS: Food Industry News is an incredible tool for anyone in the industry- from bus boy to Executive Chef- it has a little bit of something for everyone.

A reputation is what we gain when we’re too busy being ourselves. –JC

Spotlight on Chicagoland Gourmet Bakery Café OperationsEli’s Cheesecake Factory6701 W. Forest Preserve Dr., Chicago, IL 60634

Eli’s Cheesecake was the dream of Chicago restaurateur Eli Schulman. Over his almost 50-year career, he developed a reputation for serving up great food, providing outstanding ser-vice and making every customer feel important. Eli’s first ven-ture in the restaurant business began in 1940 with the popular Chicago coffee shop Eli’s Ogden Huddle, later followed by Eli’s Stage Delicatessen. In 1966 he opened Eli’s the Place for Steak, a celebrity hangout for the likes of Frank Sinatra and Sammy Davis, Jr. Working in his restaurant’s kitchen in the 1970’s, Eli created a cheesecake so rich and creamy that his customers proclaimed it “Chicago’s finest.” In 1980, Eli’s Cheesecake made its pub-lic debut at the Taste of Chicago (America’s largest food festival) and it was a hit! Since then, it has grown from a local favorite to one of the country’s largest specialty cheesecake bakeries. Eli’s desserts are now enjoyed throughout the world and their Original Plain Cheesecake was served at President Obama’s In-augural Commander-in-Chief’s Ball in 2009.

Although The Eli’s Cheesecake Company, still a family-owned business, has grown a lot since 1980, they still take their time to create the highest quality des-serts by slow baking in small batches, and allowing the finest ingredients to develop to their optimum flavors – the key to achieving Eli’s unique taste and texture. Eli’s uses the best in-gredients like pure Madagascar vanilla, cultured cream cheese and sour cream, fresh Michigan apples (never frozen or pro-cessed), fine chocolates, real key lime juice and more. Eli’s desserts are certified kosher and are decorated by hand. It is their mission to support local farmers, vendors and small businesses whenever possible.

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Diner X JANUARY 2013 BAKER HILL PANCAKE HOUSE 1279 Dundee ELGIN, IL 847-888-8119. Celebrating their 18th anniversary. Great place for breakfast. If you choose a skillet or omelet you can have an order of pancakes instead of toast. I like the Fox River skillet; hash browns, ham, onions, mushrooms, peppers and cheese topped with two eggs.

BO-BO’S DINER 280 Hawthorne Village VERNON HILLS, IL 847-680-8900. Good food and a great value. Create your own combo sampler. Start off with the homemade Italian Beef sandwich with gravy, the BBQ skirt steak sandwich with grilled onions and an order of their famous BBQ ribs which are customer top rated.

CENTRAL CONTINENTAL BAKERY 101 S. Main MT. PROSPECT, IL 847-870-9500. Danger! There are so many good things to eat in here. They have old fashioned double chocolate donuts, amazing pecan coffee cake, sweet rolls, cookies, pies and the biggest apple turnover I’ve ever seen. If you order a dipla they top it off with a little love.

DUNKIN DONUTS 2120 Miner St. DES PLAINES, IL 847-827-4278. The staff here is so nice and friendly. My day starts with a cup of nice hot Dunkin Donuts coffee. DD is my No# 1 favorite coffee. I prefer getting my cup of coffee from the shop instead of making it myself.

G T GISH & OYSTER 531 N. Wells CHICAGO, IL 312-329-3501. New brunch menu available Sat. & Sun. from 10:00am until 2:30 pm under the direction of Chef/Partner Giuseppe Tentori. For the seafood lover they have biscuits & lobster gravy, lobster potato hash, crab Benedict and shrimp and grits.

KALINOWSKI EUROPEAN BAKERY & DELI 901 E. Rand Rd. MT. PROSPECT, IL 847-255-5751. This place has an old world feel to it. They offer a huge variety of homemade sausages, deli meats, specialty groceries and pastries. The selection of cakes will definitely get your attention. Pick up some of the prepared food dishes too.

SOMETHING SWEET 891 Main St. ANTIOCH, IL 847-838-9350. Cute candy and ice cream shop, offering homemade fudge and chocolates. I tried some of their chocolate peppermint crunch bark which was absolutely delicious and picked up an assortment of salt water taffy.

TAPAS BARCELONA 1615 Chicago Ave, EVANSTON, IL 847-866-9900. Extensive wine list & menu. Start off with a glass of sangria. For your entrée, choose a variety of items for sharing. My choices included the baked bacon wrapped dates, grilled sirloin with roasted potatoes, tomato basil pizza, and the grilled chicken breast with leeks.

WINGSTOP 47 W. Division CHICAGO, IL 312-465-2369. Fast food. Boneless and classic wings are the specialty of the house and there are so many flavors to choose from

I like how you can mix & match the flavors. I usually get the lemon pepper and Louisiana rub wings.

ZOBA THE NOODLE BAR 1565 Sherman EVANSTON, IL 847-328-9622. Known for their homemade noodles. Start off with an order of cucumber salad and chicken egg rolls. For an entrée spice it up with an order of spicy basil calamari and the Thai spicy noodle. Great for take out!

Chicagoland’s PremierValet Parking Service

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When price and location are the same, courtesy and service win every time.

New York State Hurri-cane Sandy Relief Efforts

New York Gov. Andrew Cuomo’s office is head-ing up relief efforts in New York for those who have been affected by Hurricane Sandy and are in need of food and bev-erage products as well as cleaning supplies.

The governor has named Secretary of State Cesar Perales as the state’s Coordinator of Corporate Contributions, who will oversee and facilitate do-nations from private or-ganizations. The Grocery Manufacturers Association (GMA) has been asked to play a role in coordinating CPG donations for families affected by the hurricane. Organizations interested in providing donations are urged to visit the gov-ernor’s website at http://www.governor.ny.gov/sandycompanydonations.

If your company has -- or will -- make dona-tions to Hurricane Sandy relief efforts, please no-tify GMA by contacting GMA’s Vice President of Industry Affairs and Col-laboration Elise Fennig at [email protected].

Integrityn Is doing the right

thing when nobody is watching.

n Requires no rewards.n Acts silently.n Needs no pedigree.n Is paid forward by

the next person who sees you doing your part.

n Respects.n Defends an ideal in

the face of overwhelming adversity.

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For more information or to request a sample, scan or call Angelo at [email protected]

8751 W. 50th Street, McCook, IL 60525www.fontanini.com

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Simplify Writing and Design to Hold Marginal Readers

No matter how fine your prose, you’ve failed as a communicator if your letter, email or ad isn’t read or understood. The fact is that millions of Americans read at a fifth- to ninth-grade level; if you want these people to absorb anything from your message, you can’t put obstacles in their path. Here are some tips for writing to marginal readers:

n Present information in the logical order. Put the purpose of the message first. Don’t sidle into the story with a smooth but irrel-evant introduction- skip the liter-ary quotation or the historical ref-erence. Insert unessential material in a sidebar, which the reader can look at later.

n Use the active voice. The more directly you address readers, the better chance you’ll have of gaining their attention. “Actions have been identified which may help concerned parents prevent their adolescent children from acquiring certain contagious dis-eases” is not going to work as well as “What can you do to keep your teenager safe from AIDS?”

Simplify sentences. Avoid com-plex syntax and difficult vocabu-lary.

n Break up over-long sentenc-es; use bullets and subheadings to lead readers through the

text. n Use a large (12 point for best

results), serif typeface; limit line length to 40 picas; put in plenty of white space; and be sparing with italics. Simple illustrations or photos help, but stay away from hard-to-interpret charts and graphs.

n Always keep your audience’s reading level in mind. If you’re not sure what that level is, do a survey and find out. (The Editorial Eye, 66 Canal Center Plaza, #200, Alexandria, VA 22314)

Why You Should Treat 1 Million People the Same As 1 PersonBy Richard Branson

It’s incredible that more than one million of you have got in-volved and started following me within the past six weeks.

While it’s difficult to compre-hend such a huge number as one million, the same can be said when thinking about customers in your business. When you start a small company, it may be hard to imagine getting to a few hun-dred customers, let alone mil-lions. The key is to think about customers as individuals and to treat them that way, rather than just looking at a mass of statistics.

It is important to get feedback from individuals so you stay in the loop and can pick up new suggestions and nip potential problems in the bud. This week I have spoken to customers while on a Virgin Atlantic flight and in a Virgin Active gym to get first-hand feedback on how we are do-ing and what we can improve on. Hearing on-the-spot opinions can give you a real insight into what is going on, both positive and negative.

Also, if you are anything like yours truly then you will know the

delight of meeting new people. While it is great to talk to large crowds, you can’t beat the inti-macy of one-to-one conversations.

There are many similarities on social media. Although it is im-possible to reply to everybody all of the time (though I try to reply to as many of you as possible!), I make sure I look at your com-ments and learn how we can im-prove. There are great ideas being shared on LinkedIn every day, so have a look at what other people are saying to pick up some fresh inspiration.

When you post your own ideas, it is worth imagining that you are speaking to one person, not broadcasting to the whole world wide web. Try to talk to the on-line world in the same way as you would your friends in the office or down the pub. Everyone loves a personal touch, whether it is go-ing the extra mile to help some-body, or simply saying thank you.

One other thing: apparently the only continent none of you are from is Antarctica. Having trav-elled there earlier this year, I can thoroughly recommend visiting to anyone who gets the chance. And if you do, remember to log on while you’re over there!

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AtteNtIoN SupplIerS:Your Freight is our Business!

Perishable Distribution Solutions, Inc. is the full-service solu-tion to all of your transportation needs. Refrigerated or dry, truckload, LTL, or intermodal. Wherever and however you need your freight to move, PDS, Inc. is committed to provid-ing exceptional service and transportation solutions for the food industry throughout the continental U.S.About Perishable Distribution Solution: We can safely move your product, on time with our our asset-based fleet of tractor/trailers, as well as our network of PDS approved third party carriers to offer reliable transport of your goods at competitive prices. PDS is the most reliable name in the food transport business.Refrigerated Truckload Service: Short haul or long haul load, you get care and expertise. Count on PDS to deliver your freight safely, affordably and on-time.

Refrigerated LTL Service: Perishable Distribution Solutions, Inc. specializes in transporting refrigerated less-than-truckload freight. Chilled or frozen, one pallet or twenty-four, PDS services 33 Mid-west and Eastern Coastline states on a weekly basis.When you move your fresh or frozen freight with Perishable Distribution Solutions, Inc. you are working with dedicated professionals who make your freight our business. Our service excellence includes:n 98.5% on-time LTL deliveryn Professional, experienced driversn 24-hour communication with company drivers and owner-operators n After-hours contact with dispatch and operations n Consistent, weekly delivery schedulePerishable Distribution Solutions, Inc. (PDS) is focused on providing you with the best solution for your refrigerated ship-ping and transportation needs. Our resolve to never say “no” and proactively service our customers has resulted in a loyal and diverse client base that knows they can rely on PDS to get the job done.

Perishable Distribution Solutions Inc. 7501 Industrial Drive, Forest Park, [email protected]

To learn more, and to experience the PDS difference and discover how we can become your shipping solution,

call Ed Chouinard today, at 888-491-1641 or 312-226-6657.

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In times of transition, the auctioneer is a valued friend. –CM

Sell Your Way to Success in Any Career

Every career calls for a degree of sales skill. Whether you’re selling products to customers or ideas to your boss, remember these tips:

n Know your “customers.” Get into the mind of your buyer—what does he or she really want?

n Solve their problems. Match whatever you have to contribute to your buyer’s biggest prob-lems and show you can solve them.

n Stay close. Customers buy on their schedule, not yours. Your best bet is to contact them fre-quently (without getting annoying) so they learn to think of you when they have a problem you can help them solve.

A Robot Operated Restaurant

Momentum Machines has created a robot that makes burgers, and the San Francisco company aims to open a quick-service eatery where all the food preparation is automated. The machine can turn out up to 360 customized burgers per hour, doing everything from grinding the meat to bagging the order, the company said.

You won’t get much customer service in a place like this, but at least it’ll be fast.

– Adapted from Business Insider

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When Only The Finest Artisan Breads Will Do... Choose Gonnella

Call Bob Nasshan to Taste and Experience Our Full Line of Traditional

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Watch your inventory. Some illicit businesses may have a “contact”

in your store rooms –JC

ErratumThe December issue ran the incorrect version of

PROFESSIONAL CONSULTANTS ad. We regret the error; Their correct ad appears in this issue on page 19.

Spotlight on Chicagoland Gourmet Bakery Café OperationsBa Le Sandwich and Bakery5014 N. Broadway St.

Chicago, IL 60640

Ba Le is a fusion of genera-tions, cultures, and cuisines. Their objective is to provide contemporary Vietnamese fare made from scratch for those who crave a piece of home, as well as those who want a taste of Vietnamese culture and his-tory.

Founder, Le Vo opened a Ba Le bakery in San Jose, California in 1982, but found the rapid growing Vietnamese community housed a lot of competitors, which drove Vo to the opening of Ba Le in Chi-cago in 1988 and now serves as the headquarters of Ba Le products.

Today, Vo’s daughter has taken it upon herself to honor the traditional methods of preparing Vietnamese food by supplying her guests with fresh, authentic, handmade food that her father taught her how to make at Ba Le Bakery in Chicago, Illinois. In April of 2010, she remodeled and moved into what used to be a Thai grocery store. With a larger kitchen and more coun-ter space, she has been able to incorporate her education at the French Pastry School in downtown Chicago by of-fering mousse cakes, gourmet chocolates, financiers, and handcrafted desserts in exotic flavors. Ba Le Bakery is now a delicate mix of old and new, sweet and savory, and Viet-namese and French.

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Michelin Guide - Chicago’s Best Restaurants

Alinea, which achieved Michelin’s three-star dis-tinction in 2012, maintained top honors this year. Three Michelin stars is considered the ultimate in-ternational recognition in the culinary world; only one hundred restaurants in the world currently have this distinction.

This year’s guide, however, sees all-new names in the highly revered two-star selections. L2O and graham elliot were promoted from one to two stars. This year also saw plenty of changes in the one-star selections. Three restaurants—Acadia, Goosefoot, and Mexique—earned their first one Michelin star distinctions, a significant culinary accomplishment. After a one-year absence, Sixteen returned to the one-star category. All in all, there are 16 Chicago es-tablishments in this category for 2013.

The inclusion in the MICHELIN Guide Chicago 2013 is an acknowledgment of culinary excellence and quality. A total of 433 restaurants are included in the selection, which spans Chicago’s downtown neighborhoods and surrounding suburbs. Michelin inspectors embraced a total of 44 different cuisines this year, reflecting the tremendous diversity found across the region.

The release of the MICHELIN Guide Chicago 2013 comes one week after Michelin announced that 64 restaurants earned the distinction of Bib Gourmand. These Bib Gourmand establishments offer two courses plus a glass of wine or dessert for $40 or less (excluding tax and gratuity) and are known as the Michelin inspectors’ favorites for good value.

Starred restaurants and Bib Gourmands are only two of the categories within the MICHELIN Guide Chicago 2013. Others include the popular “Under $25” category. There are also symbols for restau-rants that serve brunch and those that stay open for late dining. In addition, restaurants with notable wine, sake and cocktail lists feature symbols for easy reference. New for all MICHELIN Guide 2013 editions are two new symbols for highlighting notable beer lists and one for indicating restaurants with a dim sum offering.

Chicago is one of three cities in the U.S. where Mi-chelin publishes an annual guide. Both the MICHELIN Guide New York City 2013 and the MICHELIN Guide San Francisco Bay Area & Wine Country 2013 went on sale in November.

For more information on the inspectors and the guide go to www.michelinguide.com

Flowers May Rescue HostessTastykake maker Flowers Foods is said to be a likely

bidder for the assets of Hostess Brands. Though Flow-ers, the nation’s second-largest baker behind Grupo Bimbo, has not publicly announced interest in Host-ess, it has renegotiated its lending terms to free up cash for a potential purchase. – Adapted from The Wall Street Journal

Master Food Brokers won the Booth Décor Award at the Fox River Foods Show, November 13, 2012

Savage Bros. Co. introduces The Car-ousel Cream Center Extruder & Cut-ter. This machine extrudes and cuts creams, ganache, fudges, marzipan, truffles, cookie dough, and more. This allows increased productivity of operators by more than 300% over any hand method of forming centers. Make round, oblong, egg shape, dia-mond, square, or heart shapes using interchangeable nozzles. It maintains uniformity of weight and shape bet-ter than any other extruder on the market. It also feature independent adjustable rates for extrusion and for cutting – repeatable sizes at the rate you want, and can cut 20-25 lbs. per hour. www.savagebros.com

Eggs Grow in Popularity

Quickservice restau-rants are likely to boost their egg offerings in 2013, driven by the grow-ing popularity of break-fast, according to the American Egg Board and NPD Group. Eateries are expected to put more fried-egg offerings on the menu, as well as inter-nationally-inspired egg dishes such as Taco Bell’s Grande Skillet Burrito and the Santa Fe Sandwich from Bruegger’s Bagels.

– Adapted from QSRWeb.com

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A guide to saving your corporate neckStop Business Crises Before They Create HavocBy John Graham

“During the Great Recession, more Americans have become entrepre-neurs than at any time in the past 15 years,” states the Kauffman Index of Entrepreneurial Activity. Even with the nation’s economy in a persistent slump, more individuals opted for business ownership.

As history tells us, many of these fledgling enterprises will fail. Yet, even taking the step to “go out on your own” is an act of incredible optimism, particularly since others often talk about “going into business” but never act. It shouldn’t be surprising that any talk about a downside is intolerable to the entrepreneurial spirit. Optimism trumps all challenges, including recessions. While a positive attitude is essential in business, ignoring the downside can spell trouble and even worse –– and the best way to avoid crises is to head them off before they take their toll.

In 2011, the Massachusetts-based 54-store retailer, iParty, was more than ready, having rented extra space in malls. Then came a major storm that wrecked sales. Having gone through this devastating experience, it was somewhat surprising that the retailer was not better prepared for Halloween 2012 when hurricane Sandy wiped out sales. Although man-agement evidently considered buying business interruption insurance, it dropped the idea due to the cost, as reported by The Boston Business Journal. CEO Sal Perisano said they “hoped lightning would not strike twice.” The company’s future remains in question.

One of the best ways to think about the unthinkable is to ask “what if ” questions. Here are a few worth considering.

n What if we outlive our value? It can and does happen. Even though we see it in other enterprises, we have great difficulty in recognizing it in ourselves. While a “nothing can stop us” attitude is both commendable and useful, it’s easy for companies to blind themselves to a creeping loss of relevance. It’s prudent that every business ask, “What should we do to make sure we never outlive our value?”

n What if we drag our feet with technology? It seems as if the vast majority of small- to medium-sized businesses are close to clueless about their customers. They act as if customer data is unrelated to their success, let alone their continued existence. What these businesses don’t “get” is that customers know when they are being ignored and taken for granted.

n What if a new competitor moves in on us? Staying on the offensive is critical, but having a defensive strategy is equally important. Getting caught off guard can lead to negative consequences.

n What if we lose a major supplier? Nothing is forever, so make sure your options are always lined up.

n What if we don’t know what we don’t know? Businesses are often “closed systems,” more akin to “solitary confinement” than they are to classrooms. Employees know the topics that are “off limits” to open dis-cussion, while “impenetrable walls” guard against the threat of fresh ideas.

n What if a key person leaves? Count on it because it always happens. But that actually may be the person who specializes in maintaining the status quo, who impedes change, who makes it difficult for the business to make the right moves.When the indispensable person makes an exit, the door of opportunity opens wide.

n What if our market changes? Acknowledging change isn’t easy. GM did it for decades and Research in Motion had to hit the ropes before admitting they were faced with a life threatening problem.

n What if we have a serious problem that impacts our customers? Plan on it. It will occur. That’s why having a plan ready is absolutely necessary. And, by the way, denial is not a plan, neither is trying to put a “spin” on it or hiding from the media –– “no comment” doesn’t make the cut. Tell the truth. It’s the stuff of which trust is made.

n What if marketing and sales don’t get along? In a recent Corporate Visions survey, two-thirds of the responding companies “struggle” with collaborative efforts between marketing and sales.

One solution for overcoming this pervasive problem may be market-ing automation technologies that allow flexible, response-appropriate actions based on where the customer is at the moment so data flows seamlessly from marketing to sales and vice versa.

n What if your largest customer leaves? It may be closing its doors, being sold or moving to a new vendor. Whatever the cause, it can in-stantly raise doubts among employees who fear for their jobs. The effects often extend to customers and other business relationships. Ask the seri-ous question: What steps should we be taking to mitigate the effects of losing a large customer?

n What if we drop the ball or mess up a customer’s order? An excuse is the last thing a customer wants to hear when this happens. Make clear what we’ll do to assure customer satisfaction.

n What if we get a negative online business review? It can happen and the smartphone is driving it. Consumers can “do it now” before anger cools. If you have good reviews, a poor review should not be a problem. Customers are suspicious of 100% great reviews. One negative is understandable since you can’t please every customer every time. The key is to monitor sites regularly so there are no surprises.

While every business is faced with overcoming challenges, avoiding unnecessary damage is more than worth the effort to think about the unthinkable. Ironically, focusing on the “what if ” questions may be the path to getting over the hurdles and reaching your company’s objective.

John R. Graham of GrahamComm is a marketing and sales consultant and business writer. He publishes a monthly eNewsletter, “No Nonsense Marketing & Sales.” Contact him at [email protected], 617-774-9759 or johnrgraham.com

jan 9-16.indd 15 12/12/12 1:48 PM


Online Affairs RiseJenny McCarthey wrote in

SPLASH: during an interview with an attourney, sixty percent of his divorces involved Face-book. He said he even used his clients’ private messages as evi-dence. The quick ability to click and chat make it a top tempta-tion.

Bollingbrook, Illinois based Zepole Restaurant Supply re-cently unveiled its new look for their fleet of trucks. The sleek new graphics look like they designed by a fashion expert and portray their com-mitment to the ever evolving

expertise and experience they work so hard to deliver their custom-ers. The firm is celebrating its 32nd year, and began when Nicho-las Thiakos, Sr. began delivering paper products from the trunk of his car. Today, in addition to their fleet of trucks and product sales specialists, they have a large, fully stocked wholesale cash and carry outlet located along I 55 just North of the Route 83 exit.

Professional Manners Etiquette is one of the most

powerful forms of communication between people. Etiquette expert Christine Nolan-Taylor shares these pet peeves that can hurt you:

Failure to perform introduc-tions. Always introduce visitors to members of the group.

Failure to rise and offer a hand when being introduced.

Inconsistency in addressing colleagues of equal rank. For ex-ample, referring to a male client as “Mr. Smith” and a female client of the same rank as “Chrissie.”

Failure to respond to a busi-ness letter. As a rule, a reply should be received within 4 days if the matter is important, and within 2 weeks at the outside if less vital.

Inappropriate attire. For ex-ample, failure to put on your jack-et for a meeting with your supervi-sor or when greeting visitors.

Rudeness in business meet-ings, such as lateness, not stick-ing to the meeting’s agenda, and drinking a soft drink directly from the can (pour it into a glass).

Failure to identify yourself when you answer the phone. Don’t force the caller to guess your name.

Failure to return calls prompt-ly. Call back the same day, if pos-sible, or early the following day.

Interrupting a phone call for another conversation. The person you’re speaking with first should take precedence, especially if you have call waiting.

Using a speakerphone un-necessarily. This is an invasion of privacy, since the outside party doesn’t know who might be in the room and able to listen.

Failure to unlock your guest’s car door before your own. Even if your car has power locks, a con-siderate guest will unlock your door for you.

Failure to hold a door first. Failure to write a thank-you

note for a luncheon, gifts, etc. If you’re unsure of whether a thank-you is required, send one anyway.

Unawareness of etiquette in a foreign culture. Knowing the local customs is your responsibility.

Criticizing others in public. If you absolutely must chastise an associate, do so in private to keep embarrassment to a minimum.

CARLUCCI ANNOUNCES NEW CHEF AND MENUCarlucci is pleased to announce the arrival of award-winning Executive Chef, Jonathan Harootunian, who comes to Carlucci with over thirty years of experience, four of which have been with Carlucci Hospital-ity Group as a consulting chef. Most recently, Harootunian was Executive Chef at Menecat in Western Springs and previously held the position of Executive Chef at Michelin-starred eatery, Courtright’s in Willow Springs, which during his tenure received an astounding four stars from both Chicago Tribune and Chicago Sun-Times. Throughout his career, Harootunian has been a part of Meritage Café, and Vivere Res-taurant which were both awarded three stars during his time at each. After having completed stints in New York, San Francisco, Los Angeles, and Napa Valley, Chef Harootunian joins Carlucci with an abundance of knowledge ranging from meal preparation to presentation and plans to immerse his guests’ senses through his menus. Much of Harootunian’s time has already been dedicated to adding seasonal creations to the menu, and will continue to change items every few months with the changing of the seasons. While acknowledging what his guests desire, he has also added his own flair to many withstanding dishes by preparing them in a new “fun, rustic, and engaging” manner. According to Harootunian, “I look forward to creating seasonal dishes that will appeal to all of our guests, while also intriguing their senses to perhaps step outside of the box and try something they may have not normally tried.”

Disagree TactfullyWhen you disagree with a col-league, remember that one of the most constructive ways to handle disagreement is to try to agree. En-courage others to explain their opin-ions. Ask questions that will help you understand their point of view. If you still don’t agree, try asking if there’s any more information avail-able that might help you change your mind. People won’t be offended by your disagreement as long as you’re open-minded and considerate of their feelings.

–The Roadrunner, Nebraska Department of Roads

jan 9-16.indd 16 12/12/12 1:48 PM


Online Orders Growth Boom

Online ordering in all types of hospitality venues is credited as the number one growth ve-hicle to increasing sales. A re-cent Cornell University study conducted by Professor Sheryl E. Kimes, with the research support of Nation’s Restaurant News, confirmed that nearly half of US consumers have ordered food on-line. Research results show that consumers like the convenience and the control of the ordering process.

Online food ordering is a fea-ture that restaurateurs can offer directly from their own websites or Social Media Networks. Web-sites to look for should offer: • Easilyaccessibleandeasytouse• Encouragesrepeatcustomers• Increasesthesizeandfrequencyof individual orders• Expandsyourbusinesswithoutadditional overhead• Keeps your staff off of thephones and taking care of dine-in customers• Freesetupandinstallation• 24/7FreeSupport• Nolongtermcontract• Zeropercentoverinterchange• Unlimitedmenuchanges• Getpaid instantlybybankde-posit

–Menu1(Theiradappearsonpage47)

David E. Schmitz,54,diedSunday,Oct.21,2012,athomesurroundedbyhisfamilyafteracourageous2½yearbattlewithmelanoma.DavidstartedhiscareeratStoelt-ingManufacturinginKiel,WI.Davidhadagiftlikenoother,andwasknownastheguywhocould“fixany-thing.” This gift, combined with his honesty, integrity, and genuine concern for others ultimately enabled him to build his own commercial refrigeration servicecompanycalledKoolTechnologiesofStreamwood,IL.Heenjoyedtakingcareofhiscustomersandsettingagoodexampleforhisemployees(whohavebecomefamily).Hehadbeenknownbyhiscustomersas“AlpineDave,”“KoolDave,”and“IceCreamDave.”Davidwasthebelovedhusbandof Kristine, who with him built Kool Technologies to be the finest soft serve dessertandicecreamfreezerdealershipintheChicagolandmarket.Hewillbemissed.

Nick J. Nicholas,age83,ExecutiveVicePresidentofsalesforTheAlphaBakingCompany,passedawaysuddenlyonDecember9th2012.NickwasafixtureintheChicagobakingindustryfor57years.As co-founder of Alpha Baking Company, Nick felt privileged to work with the outstanding people at Alpha and the many great customers he served throughout the years. Nick had an illustrious and successful sales career with the Wonder, Mary Ann and Alpha Baking Companies. Nick will be remembered for his positive attitude and warm demeanor. Nick was a senior memberandpastpresidentoftheFoodandBeverageEquipmentExecutivesofChicago,anetworkinggroupformanyofChicago’stopindustrysuppliers.NickwasbornonDecember7,1929inChicagoandgraduatedfromCraneTechnicalHighSchool.Hiswarmhand-shake and smile will be missed.

PLAN YOUR 2013 ADVERTISING!

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Advice on Cold Calling “Salespeoplewho’ve been schooled in cold-call selling have an

edge in competitive situations over those who scoff at cold call-ing and ignore it,” says veteran sales trainerLeeBoyan.Fear ofrejectionpreventsmanysalespeoplefrommakingthefirstmove.Boyan offers practical advice on successful cold calling. Ask your-self:“Whyshouldthisprospectlistentome?”Learnasmuchasyou can about the prospect’s needs before the call. Read trade pub-lications and attend professional association meetings. This will help you identify common problems and focus a sales call to fit the situation. Leadoffwiththeprospect’sneedsandinterests.Ifyoutoutyour

productorservicetooquickly,theprospectwillloseinterest.Be-gin by addressing current issues and new developments in the prospect’sfield.Potentialcustomerswill listenwhentheyrealizethat you understand what they want and offer a product or service of real value. Ask permission to tour the prospect’s facilities. This helps you

learn about a company’s problems and demonstrates your interest inhelpingtheprospect.“Usually,”saysBoyan,“asalespersonwillreceive permission because he or she is offering to provide free information that consultants charge a great deal for.” If callsdon’twork,write. If youdon’tget anappointment im-

mediately, send a letter every few days with a useful suggestion or anarticlefromatrademagazine.Don’tsendaproductbrochure,though—-this allows the prospect to make up his or her mind without talking to you. Remember that you’re doing more than trying to sell a product.

You’reofferingtoshareinformationgainedfromyourexperiencehelping other customers face similar situations. You’re also willing to share your own time whether the prospect buys or not. This knowledge should give you the poise and the confidence to suc-ceed in cold sales calling.

(Lee Boyan & Associates, Inc., 11813 Crawford, Rd. W, Minnetonka, MN 55343)

If your ADVERTISING and MARKETING plans are not working, put your ego aside. Beating a lame

idea to death won’t win you more business, but asking for help will. Call Food Industry News.

Talk to us for ad guidance; we can help.

On the Road To take the stress out of traffic

jams, road construction, or badweather, plan ahead. Be realistic. Don’ttrytorepeatyourcommut-ing record of ten minutes door to door from two years ago. Allow yourself plenty of time to get to your office or to your first appoint-ment in the morning.

Have an agenda. You can use your traffic time constructively by setting goals to accomplish during traffic jams and tie-ups. Rehearsea speech, plot a sales promotion, solve an office problem. Keep a book or two handy to read in case you need to pull off the road for bad weather or some other reason.

Study. Audio programs are big-ger sellers than ever: popular fic-tion, classical literature, improving your golf game, learning a foreign language. Listen and learn whileyou stop-and-go in rush-hour traf-fic.

Practice relaxation. Take a mo-ment at a stoplight to close your eyes, visualize a relaxing locationor activity, and take a few slow, deep breaths and let the tension drainoutasyouexhale.

Laughter. Keep a tape of some old radio comedy shows, or a co-median’s performances. A good belly laugh can relax you morethan three dry martinis, without risking an arrest for drunk driving.

Go smartphone. If youdo themajority of your business on thephone, or spend lots of time away from the office, a smartphone can save you time and annoyance when you’re running late for work or an appointment.Ifyouwantconnec-tivity to everything from music to email,recordedprogramming,textmessages (NOTwhiledriving)ora camera, smartphones provide a wealthof“personalassistance.”

Go wifi. Laptopsandtabletscanturn your car into a mobile branch office. A sales rep driving to and from customers 90% of the timemay need to be able to send and receive up-to-the-minute informa-tion on prices and availability of merchandise.

(CanadianBanker,2FirstCanadianPl.,Suite600,Toronto,Ontario,MSXIE1Canada)

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Thanksgiving week-end saw 13% increase in retail sales—U.S. re-tail sales hit $59.1 bil-lion during the Thanks-giving weekend, up 13% from the same four-day period last year, according to NRF, with 28% of the week-end’s shoppers hitting stores on Thanksgiving night. “I think the only way to describe the Thanksgiving open-ings is to call it a huge win,” said NRF CEO Matthew Shay. “[Shop-ping] has really be-come an extension of the day’s festivities.” – Sources: Washington Post; Bloomberg;

Sun-Times Investment op-portunities for 2013 are looking up—If it’s the biggest returns you’re seeking, stocks will win again, by sev-eral lengths, rack-ing up price gains of about 7% for the year plus dividends worth about two percentage points. Moreover, eco-nomic growth will im-prove over the year as Washington thrashes out a deal on taxes and spending cuts, lift-ing the recent cloud of uncertainty over the economy and fis-cal policy. Employers can look forward to milder health plan cost increases in 2013…8% to 8.5%, the slowest pace in 11 years. Not long ago...double-digit hikes. Thank the sluggish economy for some of the break. –

Source: Technomic, Inc. Newark

Liberty International Airport’s restaurants including Mediterra-nean Bistro, Hamachi Sushi and Qdoba Mexi-can Grill offer travelers the healthiest airport dining options in the country, according to the Physicians Com-mittee for Responsible

Medicine. The top 10 list also ranks Chicago O’Hare International as the most improved. – Source: ABC News McDon-ald’s will spend $29.5 million on Baltic ex-pansion— McDonald’s and franchisee Pre-mier Capital Ltd. plan to open restaurants in Lithuania, Latvia and Estonia in the next two years. The three Baltic countries have the fast-est-growing economies in the European Union. – Source: Bloomberg Businessweek Big brands are downscal-ing— Famous Dave’s BBQ Shack and Red Robin’s Burger Works are smaller versions of their full-sized coun-terparts. – Forbes Black-lash against CEOs who make negative views known to the media. Franchisees now tak-ing legal action when top brass “trash talk” and harm their brand.

National News

The year in the calendar changes after every 365 days, but our good wishes remain with you throughout the year. The staff of Food Industry News wishes you and your family a prosperous and very Happy New Year 2013.

Businesses, small and large, now lead America once again. –JC

Food Industry News® May, 2012 Page 33

Spotlight on Lunch LeadersGene and Jude’s2720 River Road, River Grove, IL

The place is as plain as can be, and always busy, despite having a pretty plain hot dog, but wrapped with fires, it is a crowd-pleaser. Gene and Jude’s is something of legendary status among hot dog fans in the River Grove area and beyond. For blue-collar familes, stu-

dents in area schools and workers on a budget, it is cheap, fast and welcomed.

In 1946 city workers Gene Mormino and Jude DeSantis were at a Cubs game at Wrigley Field when Gene decided if he added

French fries to his hot dog it would give it a gratifying dose of saltiness and crunchiness. Mustard, sport pep-pers, onion, no tomato, butnobody’s cryin’.

Based on that idea, the two partners started a hot dog stand at Polk & Western Streets in Chicago. Their restaurant quickly gained popularity, but 3 years later Gene lost the entire stand in a card game in 1949.

In 1950 they gathered enough money and moved operations to their current location in River Grove, Illinois. Since 2004 it has been owned and run by Joe Mormino, Gene’s son.

In 2006, Gene’s & Jude’s was inducted into the Vienna Beef Hot Dog Hall of Fame. Gene & Jude’s was voted the best hot dog in the USA by Rachel Ray in 2011.

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NRA ExhibitorsalGelato _________________________________ 7771Chicago Booth ___________________________ 1375* E. Formella Company _____________________ 7970* Eli’s Cheesecake Company _________________ 1425* Focus POS (Alpha POS) ___________________ 5934*Gold Medal ______________________________ 1464Grecian Delight ___________________________ 8013Hot Shot Delivery Concepts _______________ 7579*Labriola Baking Company ___________________ 1318Mahoney Envrionmental ___________________ 1821*Mozo Shoes ____________________________ 5627*NESPRESSO _____________________________ 1960Palazzolo’s Artisan Gelato ___________________ 5634POSitouch Booth __________________________ 5615Rochester Meats _________________________ 8174*Red Hot Chicago __________________________ 1981R.F. Technologies, Inc./Big Dog Surveillance Systems __ 6335SilverWare POS Inc. _______________________ 5728System Filtration ________________________ 7933*Vienna Beef ______________________________ 6825Wiscon Corporation Booth __________________ 7968Vienna Beef ______________________________ 6825

* Find Food Industry News here

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[email protected]

Gluten Sensitivity: What It IsGluten Intolerance, aka Celiac disease is a disorder resulting

from an immune reaction to gluten. It can affect, genetically, pre-disposed people of all ages, but often begins in middle infancy. Symptoms include chronic diarrhea, weight loss and fatigue, but in some cases the disorder can be asymptomatic. Celiac disease is caused by a reaction to gliadin (a gluten protein found in wheat, barley, rye, and sometimes oats).

There is no cure for celiac disease. The only effective treatment for this disorder is a gluten-free diet.

Signs and symptoms of celiac disease may range from severe to mild. It is also possible to have celiac disease without any symp-toms at all. Many adults with subtle disease only have fatigue and anemia, or may have only vague abdominal discomfort such as bloating, abdominal distension and excess gas.

Celiac disease is a permanent disorder and its effects may change from time to time during a person´s lifetime.

Signs and symptoms associated with celiac disease can include:n Abdominal cramps, gas and bloatingn Bone and joint painn Depressionn Diarrhean Easy bruisingn Failure to thrive in childrenn Flatulence (gas)n Fluid retentionn Foul-smelling stoolsn Gastritis, gastrointestinal symptoms, including hemorrhagen General weakness, fatiguen Increased amount of fat in the stoolsn Infertilityn Persistent hungern Iron deficiency anemian Irritabilityn Malnutritionn Mouth Soresn Muscle wasting, muscle weakness, muscle crampsn Nausea, vomitingn Nerve damage (tingling in the legs and feet)n Nose bleedingn Nutrient Deficienciesn Obesityn Osteoporosisn Panic Attacksn Red urinen Skin Rashn Stomach Discomfort, stomach rumblingn Unhealthy pale appearancen Vertigon Vitamin B12, D, and K deficienciesn Weight Lossn A degree of lactose intolerance may developn Dermatitis herpetiformis (rashes typically on the elbows, knees and buttocks)n Sometimes symptoms are not clear, and the patient just gener-ally feels unwellConsumers with the disease should avoid all products that contain gluten for the rest of their life. This is the only actual treatment. Strict observance to the diet allows the intestines to heal. This leads to the end of all symptoms in most cases.It may be difficult avoiding gluten. Many products have hidden

gluten in them. Generally, the advice of a dietitian is requested. It is essential for patients to educate themselves. Cereals such as corn, millt, sorghum, teff, rice, and wild rice are safe for patients to consume. Non cereals such as amaranth, quinoa or buckwheat are also harmless.Non-cereal carbohydrate-rich foods such as potatoes and ba-nanas, tapioca, garbanzo beans are safe to consume. They do not contain gluten and do not trigger symptoms.It is recommended to take vitamin and mineral supplement to alleviate deficiencies caused by the disorder. Also, strict gluten restrictions can also lead to nutritional deficiencies. Many of the gluten-free foods are not fortified or enriched with vitamins or minerals.Recipes can be converted into gluten-free recipes by substitut-ing ingredients and adjusting time and temperature used for baking. –Christian Nordqvist, courtesy of Medical News Today

Seven Ways to Lower Blood Pressure1. Hang a “Do Not Disturb” sign on your door 2. Make appointments 30 minutes later than you normally

would, and leave for them 30 minutes earlier. 3. Sit quietly in a dark room by yourself and meditate. 4. Eat very slowly, and really taste the food. 5. Express yourself when you are disappointed--don’t keep it in. 6. Turn off the daily bloodbath known as television news. 7. Drive below the speed limit and enjoy the ride.

(Director’s Memorandum, Bureau of Alcohol, Tobacco, and Firearms, Public Affairs Branch, Room 4402, 1200 Pennsylvania Ave. NW, Washington, DC 20226)

Drink Sales Up According to Technom-

ic’s 2012 BarTAB report, sales of spirits, wine and beer in restaurants, bars and other licensed on-premise locations increased 4.9 percent to reach $93.7 billion in 2011 and projec-tions call for continued growth in 2012. – Techmomic

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For Samples and Order Info, Call Louie Lezza, (708)547-5969Bakery and Retail Store: 4009 St. Charles Rd., Bellwood, IL 60104 www.lezza.com

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Spotlight on Chicagoland Gourmet Bakery Café OperationsBaker & Nosh1303 Wilson Ave., Chicago, IL 60640

Baker & Nosh is the creation of Bill Millholland. After spending many years working and teaching in the culi-nary industry, he decided that baking was his true pas-sion. So, why not combine what he loves with his ex-perience and bring it all together under one roof. Thus, Baker & Nosh was created.

All of their breads and pastries will be made by hand daily. “If it’s for sale today, it was made today” is their motto.

Their location is 1303 Wilson Avenue, at the corner of Wilson and Malden, in the historic Wilson Apartments Hotel building. Bill chose this building for several rea-sons: Architecture, location and an available outdoor seating area. This building was built in 1921 and all of the original stonework still remains today.

In the spring, summer and fall, they have outdoor seating available in their garden area. They will also have an accessible herb garden. When you stop in for a purchase, feel free to pick some fresh herbs to help you prepare your amazing meal. Bring your own bottle of wine or beer and try one of their cheese and charcuterie boards. Choose from a selection of cheeses and pâtés and relax in their garden with your favorite beverage.

Does Organic Make a Difference?A balanced, nutritious diet is essential to good

health. But are organically grown groceries a vital ingredient to a healthy lifestyle? A recent study sug-gests that the answer may be: Not so much.

Medical researchers at Stanford University re-viewed studies of nutrients and contaminants in a wide range of food, including fruits, vegetables, meat, grains, and dairy products. They found scant evidence that organic foods make any difference in the health of those who eat them. “Natural” fruits and vegetables do expose hungry consumers to less pesticide residue, but the study found that pesticide exposure in non-organic foods was well below levels set by regulatory agencies. Organic milk was found to have slightly more omega-3 fatty acid levels (a health benefit), and non-organic meats appeared to pose a 33 percent higher risk of resistance to anti-biotics, which may contribute to the spread of infec-tion from germs and bacteria.

But overall the Stanford team concluded that or-ganic foods aren’t particularly healthier for consum-ers, a conclusion that surprised even them.

Obscene Branding Likely to Backfire

More fast-food chains are going with unpleas-ant or obscene-sounding brand names. The restau-rant chains -- the names of which aren’t repeat-able -- see outrageous-ness as a brand asset, but experts are betting the strategy will backfire. “If the name doesn’t imply good food, or a memo-rable dining experience, you could be shooting yourself in the foot,” says Jake Hancock of the Naming Group.

– Adapted from Bloomberg Businessweek

Calorie Labeling – A Big Financial Hurdle

A study by the Center for Science in the Public Interest, which says calo-rie labels are “feasible” for prepared food at su-permarkets, does not take into account finan-cial and regulatory chal-lenges, FMI Regulatory Counsel Erik Lieberman says. “We’ve estimated it’s a $1 billion cost for the first year alone, for the industry,” he said. “It’s a huge burden.”

– Adapted from Supermarket News

Competition is fierce. Compete like a pro. Call Food Industry News today to schedule your

ads for 2013.

Fax Cover Sheet?Don’twasteyourtimemakingacoversheet.Ifyou’refaxing

a business letter or form, all pertinent information is in the headofyourletter.However,ifthereisconfidentialinforma-tion being transmitted, an addendum to page one, either on the document or as a sticker, should remind the recipient that it isn’t acceptable to pass it anywhere but where intended.

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HOME OF

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Do you feel guilty about not eating every-thing on your plate? According to the ECO Pulse survey from the Shelton Group (a Knoxville, Tenn.-based environmental con-sultancy), the average household throws out about 470 pounds of food a year, a figure that has grown by 50 percent since 1974. Fur-thermore, Americans waste about 27 percent

of the food available for consumption, a cost of about $600 a year for the average family of four. Still, 39 percent of us at least feel guilty about it. Legal protec-tion—The Pregnancy Discrimination Act con-tains many loopholes that enable employers to force out pregnant workers instead mak-ing accommodations, writes Arjun Sethi, a lawyer. Legislation be-ing considered in Con-gress would close many of these loopholes by giving pregnant work-ers the same legal pro-tections that disabled workers receive under the Americans with Dis-abilities Act. – CNN Three million or so Ameri-cans receive acupunc-ture treatments for

chronic pain each year, but its usefulness is still in dispute among pain researchers. One recent study, though, suggests that the technique has a limited but definite ben-efit to pain sufferers. A study conducted by re-searchers at Memorial Sloan-Kettering Cancer Center in New York City analyzed data from al-most 18,000 patients in 29 countries. Scientists say the evidence points to a clear, if mild, ben-efit over other forms of pain treatment. Mo-bile payment options are about to take off. Digital wallets let shop-pers pay for purchases with smart phones us-ing NFC, near field com-munication (or, in the case of Apple’s Pass-book feature, a differ-ent proprietary technol-ogy). But few customers make use of the NFC technology now. By 2017, the NFC chips will be common in phones and widely used. – Source:

The Kiplinger Letter Hostess Brands has closed up shop. Still, it’s too soon to panic, argues Dan Primack of Fortune Magazine. The Host-ess brands still have value and likely will find a new manufactur-er. “Someone will buy America’s favorite in-destructible snack,” he promises. Meanwhile, management is getting bad press for receiv-ing mammoth bonuses while stalling pension payments to workers. It all leaves a less-than-sweet aftertaste for consumers. – Source: Fortune

Nuggets

Hostess Brands Inc., the 85-year-old maker of iconic treats such as Twinkies, Ding Dongs and pantry staples like Wonder Bread, said it would go out of business after failing to reach agreement on wage and pension cuts with its bakers’ union. — The Wall Street Journal Preliminary Study Finds

Sucromalt Mental Energy Superior to Glucose

Consumers who reach for sugary snacks and beverages to combat their mid-afternoon energy slumps may soon be asking for more products made with Xtend® sucromalt. Emerging Cargill research, published in Nutritional Neuroscience, found that participants who drank a beverage containing sucromalt, a novel slowly digestible carbohydrate, better maintained feelings of men-tal and physical energy over time compared to when they consumed a beverage made with glu-cose.

Inthecross-overstudy,44healthyadultpar-ticipants consumed a beverage formulated with either 75 grams of sucromalt (test product) orglucose(controlproduct)inthemorning.Theycompletedaquestionnaire rating their levelsofmental and physical energy and fatigue over the nextfivehours.Resultsshowedthatparticipantsreported significantly greater mental and physi-cal energy, delayed physical fatigue, and a trend toward less mental fatigue with sucromalt com-pared to glucose, particularly four to five hours afterconsumption.Furtherresearchisneededtoconfirm these findings and to better understand

why sucromalt may be advantageous from a met-abolic perspective, beyond its effect on postpran-dial glycemic response.

Cargillisleveragingtheseexcitingpreliminaryfindings with our customers to help them ex-plore new product opportunities in the energy category,whichisredhotrightnow.Despitethegrowth of super-caffeinated products, it is clear that a growing sector of the population wants moreoptions,”saidDeborahSchulz,Xtend®su-cromalt product line manager, Cargill.

Xtend® sucromalt is a fully caloric carbohydrate syrup for use in foods in which steadier energy delivery or an attenuated blood glucose response is desired because it is slowly digestible and has a lowglycemic index. It is 70percent as sweetas sugar and versatile enough to use in numer-ous product categories, including nutrition bars, beverages, ice cream and other dairy products, jamsandjellies,puddings,gelatinsandyogurts.

Many of us can’t conceive of happiness because we are wired into daily, stress-driven situations

that imprison any thoughts of personal satisfaction. That is when a guide in the form of spirituality, therapist or professional help

must take over to show us the way out.

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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 ResourcesFor IRA Membership Information,

Call Rich Maruszak: 312-380-4115

Classes also available at your location

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So, You Think You’re Aa Good Listener?Good listening skills can make you a more productive worker. Take this quiz to see whether your skills need some honing. Give yourself four points if the answer to the fol-lowing questions is Always; three points for Usually; two for Rarely; and one for Never.1. Do I allow the speaker to finish without interrupting?2. Do I listen “between the lines”; that is, for subtext?3. Do I actively try to retain important facts?4. When writing a message, do I listen for and set down the key facts and phrases?5. Do I repeat the details of an interview to the subject, in order to get everything right?6. Do I avoid getting hostile and/ or agitated when I dis-agree with the speaker?7. Do I tune out distractions when listening?8. Do I make an effort to seem interested in what the other person is saying?Scoring:26 or higher: An excellent listener.22-25: Better than average score.18-21: Room for improvement here.17 or lower: Get out there and practice your listening right away.(Dr. Stephen Ash, “The Career Doctor,” cited in The Michigan Dept. of Social Services News-

letter, P.O. Box 30037, Lansing, MI 48909)

Strongest Points First or Last?When you’re arguing a point, should you put your strongest arguments first or last? Al-

though no rule works 100% of the time, some studies suggest that if you’re working on a topic that your audience finds very interesting, you can safely lead your readers from your weakest

points in the beginning to your strongest arguments at the end. On the other hand, when you suspect your read-ers won’t find the topic very compelling, you’re probably better off grabbing their at-tention at the opening with your strongest ideas. When it’s a tough subject, brevity is a virtue.

Weigh Those Words!When Papa John’s Founder and CEO John Schnatter began a ti-rade about his very anti-universal health care opinons, it began a national slide that will be hard, if not impossible, to stop. When you run a business, always remember: If you can’t be positive, stay neutral. Opinions divide audiences, and unless you can live with less business, stay welcoming to your public.

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ATM Placements in Qualified LocationsMeirtran is a provider

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Good Feedback is Constructive

Giving feedback to em-ployees is an important part of any manager’s job. To be effective, feedback should be descrip- tive, not judgmen-tal (describe the situation or event; don’t evaluate how good or bad it is); specific rather than general; and ap-propriate to the individual Try to give the person some insight or observation that can constructively contribute to change.

The Smart Manager’s Book of Lists

Reward and Reinforce employee Behavior

Are you rewarding the right behavior in your employees? Here are some guide- lines for what to reward and what to discourage.Do reward:n Real solutions to problems.n Taking risks.n Creativity.n Decisive action.n Smart Work.n Simplification.n Quiet efficiency in your employees.n Quality work.Don’t reward:n Quick fixes that don’t really solve problems.n Avoiding risk.n Mindless conformity.n Paralysis by overanalysis.n Busy work.n Unnecessary complications.n Employees who complain instead of produce.n Fast work.

–Michael Leboeuf, The Greatest Management Principle in the World

Treat your employees better than family: You chose to hire them and they chose to work for you. It is a tenuous contract based on mutual needs.

Spotlight on Chicagoland Gourmet Bakery Café OperationsShokolad Pastry and Café2524 W. Chicago Ave., Chicago, IL 60622

Conveniently located in the Ukrainian Village neigh-borhood of Chicago, Shokolad features fine European pastries and desserts, custom designed wedding and special occasion cakes.

Their restaurant offers a large selection of delicious menu items that will surely satisfy those looking for some classics or something ethnic they’ve never tried before.

They also provide full service catering for parties of any style or size. Their restaurant space is available for private events up to 50 guests and offsite events for groups of any size. Their chef has over 20 years of experience working in Europe and some of the top Chicago restaurant and catering establishments. They offer extensive catering options which can be fully cus-tomized to your style.

Their business is to satisfy any food service need their customers may have and ensure they are happy with the result.

Kepp Your Hands and Fingers off of...n Employee personal com-municationn Email. Unless you, as a manager, have an estab-lished policy about internet usage, your invasion of a worker’s private email account will land you in court... and you’ll lose. n Employee personal time. “Off the clock” snooping is invasive, illegal and creepy.

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Anthony Granatelli, director of Regional and National Chain Accounts with TriMark Marlinn and has been serving the food industry for over 12 years. His

focus is on providing these customers with consistent products and services, highlighting the “brand awareness” that each customer hopes to create and build upon. “It is all about helping each organization build their brand and assist in creating consistencies throughout the organization.” Trimark has become the area’s leader serving local and regional chains as well as independents and institutions with their equipment, supply and disposable needs. The company was founded in 1946. For more information, see their new website www.trimarkmarlinn.com and see their ad on page 4.

Tim and Patricia Coonan are the founders and owners of Big shoulders Coffee Company, a small batch, artisan coffee roasting company serving chefs, upscale restaurants and coffee shops across the city. Through Tim’s years of experience managing restaurants, he learned firsthand about the coffees his customers came to love. He applies this knowledge daily and you can taste the richness in every sip. If you have not tasted Big Shoulders Coffee yet, you should. You can find his phone number in the Buyers Guide

section of Food Industry News. Call him today.

Julie Lesak is an Account Executive with Comcast Spotlight. Comcast is our area’s leading Cable TV provider. Julie helps restaurants and other businesses target local consumers in their area. For retail food businesses, cable TV is effective and affordable, and Julie is a specialist at delivering value. If you think you can’t afford local cable TV spots, you might be wrong. Contact Julie to see how affordable her advertising can be.

Marek Wolanowski is the founder and owner of The Emporium of Balsamic, a firm specializing in importing and distributing all types of premium balsamic vinegars. In addition to flavored balsamic vinegars, he also imports the very rich and prestigious, 10 year or 25 year Traditional Balsamic Vinegar Of Modena P.D.O. If you are ready to add more flavor to your menu by upgrading your balsamic vinegars contact Marek.

Marty Petlicki is with Northwestern Cutlery “the candy store for cooks”. Northwestern Cutlery has been sharpening knives for over 50 years, and has evolved into a full service store for professional and amateur chefs. They even sharpen knives while you wait. And they have all types of hard to find gadgets as well. Their store is located 810 W Lake Street in Chicago.

Bob King is the founder and owner of Bob King Auctions. Bob has become the first name in local food industry auctions, because from the initial call to completion, they do all the work. They specialize in the food industry. Their services include auctions, appraisals, liquidations, warehousing, sealed bid sales, consignments, professional set-up, free on-site consultation and a successful performance. Auctions create urgency and also competitive bidding situations to get the seller the highest prices. Check

out Bob’s ad on page 12 of this issue.

Cary Miller Presents People Selling the Industry

This month I am proud to be pictured with Chef Chris Solare, Executive Chef of Holiday Inn Gurnee, which recently completed a major remodeling project. Chris is the chef responsible for the hotel’s menus, restaurant and leadership of its culinary team serving their 10,000 sqft. convention center.

Give Awards for employee excellence

Provide positive reinforce-ment by giving awards for good performance. Offer different awards in separate categories: a letter of com-mendation for improved performance, a cash bonus for a money-saving sugges-tion, or gift certificates at a nice restaurant for most sales in a month. Be consistent: don’t offer dinner at a fancy restaurant one month, then a cash prize the next. Present your awards as promptly as possible. –Fronlline, Holiday Inns, Inc.

Schedule periodic grease removal, cleaning and maintenance during down hours to avoid

problems during peak operation time.

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TRAVeL with Valerie MillerdesTINATIoN: sHANTY CReeK ResoRTs, Bellaire, MichiganGetting There: Drive/From Chicago it’s about 335 milesFly/Direct flights on American and United Airlines out of Chicago O’Hare into Traverse City, Michigan. Flights out of Chicago Midway on Delta Airlines connecting through Detroit. Shanty Creek Resorts is about a 45 minute ride from the airportRent a car or take a shuttle to get you to the resort

Shanty Creek Resorts’ Up North in Michigan, one of the Midwest’s premier golf & ski four-season resort destination is celebrating its 50th Anniversary in 2013. Boasting 55 ski runs on two mountains, multiple terrain parks including the new Monster Park Nordic Trails, an eight-lane tubing park, multiple dining options, and a complete fitness center and spa.

Three Villages within 4500 acres of pristine land in northern MichiganSummit Village: The Lakeview Hotel & Conference Center at Summit Village offers views of Lake Bellaire, and out the door access to the Legend and Summit Golf Course and Summit Mountain slopes. Summit Village is the heart of Shanty Creek Resorts.Cedar River: Featuring 72 studios and suites plus 14 condos, this elegant village showcases well-appointed accommodations in one & two bedroom suites and three & four bedroom condos with views of Cedar River Golf Course.Schuss Village: Located on the foot of Schuss Mountain, Schuss Village exudes European charm. Accommodations include villas & condos bordering the Schuss Mountain Golf Course to guest suites with views of Schuss Mountain. Walking distance to entertainment and fun.

Winter activates include: n Cross country skiing on Nordic ski trails.n Ski lessons – for kids and adultsn Dog sled rides and sleigh rides. n Snowboardingn Snowmobiling – snowmobiling rentals and guided tour form Blue Sky Rentals.

Shanty Creek Resorts is located at 5780 Shanty Creek Road in Bellaire, Michigan.For reservations and list of upcoming ski packages and winter events visit shantycreek.com

Dream big, keep more than you spend and work like your last day is tomorrow. –JC

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Convenience Stores Find Foodservice Sales Profitable

Foodservice is a key area of opportunity for convenience stores. As revenues from gasoline and tobacco products fall, foodservice sales are increasingly becoming convenience stores’ most profitable category.

C-store foodservice is an $11 billion indus-try and the second largest retail host foodser-vice category behind supermarkets. The c-store segment comprises about 29 percent of retail foodservice and almost 2 percent of the total foodservice industry. Technomic projects that c-store foodservice will grow nominally by 2.5 percent over each of the next two years.

C-store chains are looking to better position themselves for continued growth in foodservice. Some chains are upgrading their facilities by in-tegrating technology to enhance their offerings and the consumer experience. Differentiating themselves from the c-store crowd could better position themselves to compete with limited-service restaurants.

Technomic industry and chain data enables Technomic’s new Market Intelligence Report: Convenience Stores to define the c-store food-service segment, identify the leaders, analyze performance and identify trends. Noteworthy findings include:

l More than half of today’s consumers (52 percent) pick up snacks from prepared-food sections of convenience stores or mini-marts, compared to 37 percent in 2010.

l Almost one in four consumers (22 percent) occasionally has breakfast from a c-store dur-ing the week, compared to only 12 percent three years ago. Furthermore, 13 percent purchase breakfast from c-stores on the weekends versus 7 percent previously.

l While c-stores score well with consumers in terms of convenience, portability, and speed of food preparation and service, their Achilles heel seems to be the healthfulness of the food, which gets satisfactory marks from just 28 percent of those surveyed.

l During the week, just one in five consum-ers surveyed indicated that they purchase lunch from retail foodservice locations such as gro-cery stores (20 percent) and convenience stores (17 percent), while 56 percent purchase lunch from a fast-food restaurant.

Technomic’s Market Intelligence Report: Convenience Stores helps operators and manufactur-ers stay on top of current trends and evolving consumer needs by mining Technomic’s exclusive consumer, menu and industry data to uncover insights and opportunities in convenience-store foodservice. This report includes data from Technomic’s MenuMonitor online trend-tracking re-source, which analyzes the menus of the top 40 c-store chains on a continuous basis. Consumer data culled from Technomic’s Consumer Trend Reports and other Technomic studies is also in-cluded. To learn more about this report please visit Technomic.com.

Dealing With Failure

Why do any of us fail? No one can avoid failure, but

sometimes we bring it on our-selves by repeating the same mistakes. See if you recognize yourself in any of these descrip-tions:

An inability to get along. Poor interpersonal skills are the biggest causes of executive failure, especially when dealing with subordinates.

The “Me Only” syndrome. Caring only about your own success, and the credit you get for the work of your depart-ment, can lead to disaster.

Failure to adapt. Hanging onto a strategy or management style that used to be successful, after it stops produc- ing results, will decrease your influ- ence and effectiveness.

Fear of action. Indecisiveness because you’re afraid of making a mistake can be a major mistake in itself. Running in place may keep you busy, but it doesn’t get you anywhere.

Inability to bounce back. When failure does strike, some managers are unable to admit it and move on. Instead, they become defensive and waste valuable time justifying their decisions when they ought to be fixing the problem.

Failure has positive aspects, too. Nobody likes to fail, but sometimes failure can have posi-tive elements. Here are four:

1. Failure strengthens us and makes us more resilient.

2. It helps us learn what we need to do to succeed.

3. It leads to success—if you keep trying. Like the famous Thomas Edison quote, you’ll learn 999 ways NOT to get the results that you want.

4. It keeps us humble. Every-thing eventually falls down; the lesson is in how to get back up.

– Managing & Fleetlines

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Spotlight on Chicagoland Gourmet Bakery Café OperationsLabriola Bakery & Café3021 Butterfield Road, Oak Brook, IL 60523

Rich Labriola started Labriola Baking with his first taste of authentic artisan bread. Rich not only knew that baking his own bread was what he had to do, but that he would do it better than anyone else. It didn’t matter that he didn’t know how to bake because what he lacked in hands-on experience, he made up for with pure passion.

Working with Masters from French, Italian and Ger-man methods of bread making, Rich gleaned what he needed from each to create his own style. Being dif-ferent and unique never scared Rich; but not being the best did.

So he built his bakery his way with quality and au-thenticity as the foundation. Starters that were unique to each bread were made and tended, and only the purest ingredients would do. Rich began to age his own flour and brought in special Italian ovens all in the name of taste.

Rich found others who shared his passion and work ethic to help him build the business that he has today. Labriola bread is now served in many of the finest res-taurants and grocery stores in the Chicago area.

In November, 2008, they opened their Bakery Café in Oakbrook, IL. The menu celebrates European tra-dition - a thoughtful mix of hot and cold sandwiches, freshly tossed salads, Neapolitan pizzas, pastas, pas-tries, artisan breads and our house-made gelato. Ev-erything they do is made from scratch, fresh baked throughout the day in full view of their guests who can see each ingredient go into the mix.

There are few, if any, conflicts that can’t be soothed by dessert. –JC

Virtual Libraries are On the Rise

Like music, books are migrating online. Fewer trees may be dying, but more and more people seem to be buying e-books, so much so that about 80 percent of publishers now produce electronic books in addition to their tradi-tional print offerings.

According to an annual survey by Aptaracorp, 36 percent of publishers now reap more than 10 per-cent of their yearly reve-nue from e-books, a figure that’s doubled in the last year. Apple’s iPad is the preferred vehicle for read-ing electronic books, and Amazon.com is the most popular sales channel, with 68 percent of publishers selling their products there and 44 percent identifying it as their most lucrative source of online sales.

E-books haven’t quite taken over the marketplace yet, though. The survey found that 65 percent of publishers have converted less than half of their back-list into e-book form.

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Three ways to Recognize employees Employees value recognition from their superiors more

than many managers realize. Here are some ways to show your staff that you know they’re doing a good job: ‘Tell them: Praise their efforts immediately; say “good job” or “thank-you”; congratulate them on an accomplishment. Tell somebody else: Write a letter to your superior, or to the com-pany president, explaining what good work your employee is doing. Show them: Send a card; leave a flower or small gift on the person’s desk; take the employee out to lunch.

–Customer Relations in Healthcare

Break Tasks down for Better Feedback Breaking a task down into short segments for an employee

builds self-confidence and pride. People can measure their progress more easily when they can complete a series of brief tasks and receive feedback more quickly. This also helps you, as a supervisor, by giving you a chance to correct mistakes before they lead to other problems. Helping employees do the job right as they go along is better than having to go back to the beginning and to start the job over again.

–Better-Work Supervisor

Balsamic Vinegar of Modena

Traditional Balsamic Vinegar of Modena derives from the fermen-tation of boiled must by particular families of acetobacter, very often organised in bacterial colonies called “mothers”, and of the subse-quent slow maturation by enzymes over a long drawn out period, with mainly chemical–physical type transformations.

The method used to obtain Traditional Balsamic Vinegar of Modena comes from crushed “Trebbiano” and other traditional grapes of Modena, for example “Lambrusco”. The grapes are pressed and the separate uncooked grape juice or “must” is poured into open cooking vats. It is then boiled over an open fire where it is reduced and slowly concentrated. Boiling evaporates a variable quan-tity of water and devitalises the microbe load present at the start of the must causing it to lose its natural tendency to transform into wine. The cooked must is dark, distinctly tasty and perfumed, with an elevated sugary content. After boiling the must is cooled, decanted and placed in a series of casks of decreasing volume and different wood (oak, chestnut, mulberry, cherry, juniper, etc.).

ABTM has gained a place, in ev-ery respect, in the Italian agricul-tural-alimentary market sector: it is a unique very high quality prod-uct in its sector strictly tied to its territory of origin. Extension of its possible market is restricted by the parallel characteristics of quality and high costs, it is thus aimed at a select public who appreciate good wines and cuisine, gastronomic shops, high level restaurants and wine cellars; it is sold all over the world and has the advantage of be-ing easily conserved, without dete-rioration, in glass bottles.

Best day to fire someone?Two-thirds say Friday. Is there ever a good day to fire some-

one? In a recent survey of human resource professionals, 56% said they believed no day for termination is better than any other. Among those who did express an opinion, though, nearly two-thirds felt that a Friday firing would be most appropriate. Twenty-two percent would opt for Monday as the best day so the person can start looking for new work right away and have immediate access to support services.

Do it in person, and with an HR person as witness. There are few things more frustrating than being a loyal employee of a company for years and years only to be let go via email. Having an HR witness reduces any incorrect words.

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ARoUNd CHICAGo with Valerie Miller

oMANGo Flavors of India

OMango is a new restaurant concept that offers authentic Indian cuisine. Inspired by experiences of owners Sandeep Bhargava, Karen Powell, Davi Vick & Ravi Kumar. OMango shares the energy and vitality of India with dishes from various regions and creations designed by Chef Anne Fitzgibbons.

Menu choices include:Mango Lassi – smoothie, mango & yogurt drinkNaam Bread – homemade Indian bread cooked in the Tandoori clay oven and brushed with olive oil. Quinoa Salad: high protein grain tossed with mixed veggies, lemon cilantro & Indian spices.

Curries – Indian flavored dishes with traditional & incentive sauces Mango coconut- mango coconut sauce, ginger & mustard seedsMakhani-silky tomato based curryMasala –Indian spiced sauce of tomato& onion Vindaloo-spinach puree cooked with Indian herbsChoice of Chicken Tikka, Shrimp, Paneer, Tofu or Veggie Nirvana.

Hyderabadi Biryani – basmati white rice cooked with boneless Amish chicken or vegetable & paneer.Samosas – traditionally served deep-fried, OMango’s baked samosas are potato & pea filled pastry. Served with tamarind & cilantro chutneys.Tandoori – Amish chicken marinated with a blend of Indian spices then fire-roasted in a traditional Tandoori clay oven to seal the flavors. Wraps – homemade whole wheat paratha loaded with your favorite flavor & filling combo with fresh kale, cucumber & shredded carrots.

OMango offers its guests a healthy, delicious, nutritious meal in a casual atmosphere. Order your meal and watch it being prepared in the display kitchen. The dining room is beautifully appointed and henna art designs are showcased on the walls. OMango is located at 1056 N. Route 59, Suite 100 in Aurora, Illinois. eatomango.com.

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National Restaurant Association’s “what’s Hot in 2013” Culinary Forecast Predicts Top Food and drink Menu Trends

Local sourcing, healthful kids’ meals to be top menu trends; onsite barrel-aging, food-spirits pairings to be top drink menu trends (Washington, D.C.) The National Restaurant Association (NRA) each year prepares its “What’s Hot” culinary forecast of menu trends for the coming year. The NRA surveyed more than 1,800 professional chefs – members of the American Culinary Federation (ACF) – to find that children’s nutrition and local sourcing will continue to be the hottest trends on restaurant menus in 2013.

This year, the NRA also surveyed nearly 200 professional bartenders – members of the United States Bartenders’ Guild (USBG) – revealing that onsite barrel-aged drinks, food-liquor pairings, and culinary cocktails will be the hottest trends on restaurant drink menus in 2013.

What’s Hot chef survey - top 10 menu trends for 2013:

1. Locally sourced meats and seafood

2. Locally grown produce 3. Healthful kids’ meals 4. Environmental

sustainability as a culinary theme

5. Children’s nutrition as a culinary theme

6. New cuts of meat (e.g.

Denver steak, pork flat iron, teres major)

7. Hyper-local sourcing (e.g. restaurant gardens)

8. Gluten-free cuisine 9. Sustainable seafood 10. Whole grain items in

kids’ meals “It is encouraging to see that children’s nutrition remains a top priority for chefs and that they continue to put their creativity in healthful kids meals to work on restaurant menus,” said Joy Dubost, Ph.D, R.D., director of Nutrition & Healthy Living for the National Restaurant Association. “We have seen an increasing interest in health and nutrition among consumers over the last several years, and that interest is also extended to children’s menus, which has helped make our Kids LiveWell program so successful.”

What’s Hot bartender survey - top 10 drink menu trends for 2013:

1. Onsite barrel-aged drinks 2. Food-liquor/cocktail

pairings 3. Culinary cocktails (e.g.

savory, fresh ingredients) 4. Micro-distilled/artisan

liquor 5. Locally produced spirits 6. Locally sourced fruit/

berries/produce 7. Beer sommeliers/Cicerones

8. Regional signature cocktails

9. Beer-based cocktails 10. Locally produced beer More than half (55 percent)

of the chefs surveyed said they always make efforts to adjust dishes and recipes to be more healthful, while 37 percent said they cook with nutrition in mind, but that not all recipes are easily adjusted.

When asked how to best handle the increasing cost of ingredients, one-third (32 percent) of the chefs said changing menus, one-quarter (25 percent) said adjusting plate composition, and another quarter (24 percent) said exploring new sourcing options.

When it comes to technology trends, just over one-quarter of the chefs (27 percent) ranked tablet computers, such as iPads, as the hottest technology trend in restaurants in 2013, followed closely by smartphone apps (25 percent), and mobile/wireless/pay-at-the-table (19 percent). Among the bartenders, two out of five (40 percent) ranked social media marketing and loyalty programs as the hottest technology trend in 2013, followed by tablet computers, such as iPads (29 percent), and smartphone apps (14 percent).

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College Loans - On the UpswingCollege is increasingly expensive these days, and

that means student debt is on the rise. Almost one in five U.S. households (19 percent, to be precise) carried a college loan in 2010, up from 15 percent in 2007 (according to the Pew Research Center). Forty percent of all households headed by someone 35 or younger have some college debt.

It’s not pocket change, either. In 2007, the aver-age outstanding student loan balance was $23,349; in 2010, it had risen to $26,682.

Investigate Workplace Accidents Thoroughly

Accidents will happen, as the old Elvis Costello song reminds us, but that doesn’t mean you can just shrug your shoulders and move on when they occur in your workplace. As a manager, you have a respon-sibility to your employees and your organization to find out what happened so you can prevent it from occurring again. Follow these steps for a thorough, productive accident investigation:

l Take care of your people. Your first priority is to make sure your employees are unharmed, or to get immediate medical help for anyone who’s in-jured.

l Secure the scene. Before cleaning up, examine the site of the accident. Take pictures to document what happened.

l Identify and interview witnesses. Make a list of everyone who saw or was otherwise involved in the accident, and talk to each one as soon as possible, when memories are fresh. Have a witness of your own present to back up your notes of each interview.

l Gather relevant information. Look at workplace documentation: training records for the employees involved, for example, along with equipment main-tenance logs and any other records that may provide pertinent data.

l Report your findings. Once you have evaluated all the evidence, write up a report of the incident, outlining what you’ve determined to be the causes behind it. You may want to consult with your attor-ney before releasing it to ensure you’re on safe legal ground—accusations and admissions could come back to haunt you.

l Make necessary changes. Use your report as a basis for improving procedures to prevent future accidents. Your main intention shouldn’t be to as-sess blame (although disciplinary procedures could be necessary) but to ensure a safe workplace for ev-eryone.

Keep customers informed about the benefits to them for doing business with

you. Use social media to create a “preferred list” of supporters. –JC

Chicago-based Mercadito Hospitality Predicts Trends in 2013 BEVERAGETippling Bros., a leading beverage consulting company founded byPaul Tanguay and Tad Carducci, has played such a significant role on the success of Mercadito Hospitality that the duo recently become official partners of the res-taurant group. In 2013, Tanguay and Carducci - who bring decades of award-winning expertise in the wine and spirits industry - gear up for a year of big, bold flavors. Beer cocktails: With millennials embracing the craft beer explosion, they expect to see more breweries popping up around the country. The current beer trend is pushing the envelope of traditional styles through the addition of unique flavors, lots of hops, (using specialty strains) and high alcoholic content.Craft sodas: The use of creative cocktail mixers, including craft sodas, will gain momentum in 2013.Savory juice and smoothie cocktails: The trend toward consumption of juice and smooth-ies for healthy living is growing exponentially. It is beginning to infiltrate the alcoholic beverage world and will grow rapidly.Coffee and teas: Hot a few yeas ago, propri-etary coffee and tea blends are coming back as cocktail ingredients, in the form of infusions and concentrated syrups. Specialty roast coffees will also become a popular ingredient used more in cocktails.INDUSTRYAlfredo Sandoval, Managing Partner of Merca-dito Hospitality, foresees restaurateurs casting a wider net in 2013. According to Sandoval,

whose 30 years of industry experience have led Mercadito’s brand, the aim will be to provide a broader customer experience in terms of both concept and price.“Restaurateurs will expand the dining experi-ence to further emphasize elements such as atmosphere, design, and beverage, rather than just food,” said Sandoval. “The industry will continue to see an uptick in casual, everyday spots in lieu of fine dining destinations and with that will come price consciousness and less up-selling to stay within diners’ anticipated budgets.”CULINARYChef/Partner Ryan Poli oversees oncept devel-opment and culinary execution for the group’s restaurant projects. His impressive resume is punctuated with previous career experiences at Thomas Keller’s The French Laundry, Jean Ban-chet’s Le Francais, and in Spain, Sergi Arola’s La Broche, El Celler de Can Roca, and Martin Berasategui. Poli developed Tavernita, Merca-dito’s highly successful restaurant concept, and will also oversee the soon-to-open Little Market Brasserie. He anticipates the following trends in 2013:Quinoa: There will be an overall increase in usage of this and other ancient grains on menus nationwide.Chicken: Chicken is going to continue to play a major role on menus. Thighs, livers, hearts, skin; all parts of the chicken will be a hot topic in 2013. To that point, rotisserie will also be-come a popular style of cooking.Fresh juices: To build on the Tippling Bros.’ prediction, more and more juices are finding a way onto menus. Cucumber juice, cilantro juice, and other vegetable juices will continue to emerge.

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Pitmaster, Thanos “Tom” Grigorio, advertising guru Alan Lieberman, and proprietor Peter Veremis and his wife, Gisselle Veremis, cut the ceremonial ribbon at the Grand Opening of JDs Smokehouse BBQ in Arlington Heights on Wednesday, Novem-ber 14, 2012.

Royal Recognition for Ziyad BrothersZiyad Brothers, 5400 W 35th, Cicero, IL received the Diploma of the Danish Export

Association and His Royal Highness Prince Henrik’s Medal of Honour in recognition of their outstanding effort in promoting and marketing Danish products in The United States. This was presented on October 31st 2012. The prestigious award was given for their professional contribution to the marketing of Arla Food products in the USA.

It was therefore an easy task to recommend the award as proposed by the Arla Foods management. In their case, the award was highly deserved.

Ziyad Brothers Importing, originally formed as Syrian Bakery & Grocery Inc. was founded in 1966 by Ahmad and Ibrahim Ziyad. Their business began as a small retail outlet on the south side of Chicago, specializing in hard to find Middle Eastern food products as well as the first Pita Bread bakery in Chicago catering to the Middle Eastern ethnic community. The retail outlet expanded into one of the first automated Pita Baker-ies in the Midwest and began distributing Pita bread and Middle Eastern food products to other retail outlets. Ten years later, from these humble beginnings, Ahmad and Ibrahim Ziyad purchased their first warehouse located at 21st and Western Avenue. Ziyad Broth-ers Importing was born.

The Difficult Path to Happiness

Some of the most suc-cessful people in history shared a common search for happiness that, by their ac-counts, eluded them. They did, however, focus on the things needed to help create that happiness around them, for others, or in business. It may seem that you are miss-ing your direct path to hap-piness, but look again: You may be painting with a wider brush, bringing it in from a much bigger canvas.

Mario Ponce, of Chicago, re-ceived the highest award given to the Top Professional alum-nus of the University of Cen-tral Florida (enrollment: over 60,000 students) Hospitality Management Program in Or-lando, Florida at a recent gala of over 600 guests. Mario gradu-ated in 1990 with a BSBA in Business/Hospitality Manage-ment at UCF. He has worked with restaurant brands that in-clude TGI Friday’s, Hard Rock Café International, and Planet Hollywood, to name a few; and traveled in 17 countries. He was recognized with the Peter Gust Economou Award (2nd highest honor) by the Interna-tional Food Service Executives Association) in 2011. He is the author of Waiting on America. Today he owns/operates Part-ners In Hospitality in Chicago, a restaurant consulting firm that has worked with over 200 restaurants coast-to-coast. He will be opening Takito Kitchen in Wicker Park in the early Spring 2013.

jan 33-40.indd 35 12/13/12 11:14 AM


Positive Passion Pointsby Dick Heatherton

I just returned from New York’s Long Island; doing consulting work for an organization that assists School Districts. And, many of these Districts were just wiped out by the recent East Coast storms.

I also learned that almost all School Districts around the country are experiencing serious financial shortfalls. Parts of Long Island were devastated. Some schools are still closed. And, many of the people in these towns walk around like zombies.

They are hurting. They need assistance. They need money. They need a helping hand. But, so do so many of us today.

Broadening that observation, I, like you, have noticed that a lot of people are hurting; not just financially but psychically as well. What’s worse is that so many don’t know what to do and have just given up.

But, we are Entrepreneurs. We are in the Hospitality Business-The show must go on. But, a lot of people don’t understand our basic genetic make up.

Here’s what I’m talking about: Many people think entrepreneurs don’t care. Nothing can be further from the truth.

The mission of an entrepreneur is to listen and then find a solution. This is accomplished through due diligence, sober thought and taking pro-active steps.

Unfortunately, those who are hurting think entrepreneurs have no heart. Their view is that we are in it just for the bucks. And sure, part of that is true. But, you don’t pay bills on smiles and thanks alone.

Most of us are attracted to our line of work because it provides some level of satisfaction, some enjoyment attached to our chosen path.

We don’t rush to judgment. That doesn’t serve our clients nor us very well at all. But, our Entrepreneurial nature comes across as re-active and uncaring; especially by those who are hurting.

That might be right. But it is not real. What I’m saying is if we buy into this observation, we wind up shortchanging everyone including ourselves.

Entrepreneurs are Solution Oriented. We ask questions so we can find answers. Then, we attack the challenge with all the drive we can muster.

Here is what I’m suggesting. While in “discovery mode”, finding out what the problem is, entrepreneurs need to present their portfolio, their bag of tricks with some level of passion. Present what you do with “passion points.”

Let the customer know you care. Quiet confidence is wonderful, but, today, people need to be uplifted. If you don’t like what you’re doing, then stop doing what you’re doing.

But, if you really get some level of satisfaction finding solutions, then make sure your fact-finding discussion and solution-based presentation are put forward with a level of passion.

Are you a Motivational Speaker? No. But, your presentation needs to activate the client. Show that you care, that you are on their side.

Now, I’m not suggesting “going off the charts.” A client will think you’ve got a case of “The Crazed” and will high-tail it out of your meeting in a New York minute. Match their passion level. You are showing you are on the same page. You get it and want to help.

People are scared and need to be assured. Some call it “mirroring.” I call it common sense.

Customers need answers. They need assurance. They want some peace of mind. That’s what you have to offer. Listen attentively and present with passion. It shows you’ve been paying attention and want to help. Let’s face it, there are people in Hospitality right now who are numb, shell-shocked and have given up. Sort of like what I saw out on Long Island.

You are a breath of fresh air in these unsettling times.Positive Passion Points. It helps your clients and it helps you too.

Building on a lifetime of consulting and public relations, Dick Heatherton is an author and empowerment/motivational speaker who reveals and demonstrates “how to succeed” to thousands upon thousands of people around the country based on his book/CD package, “The Surrender Solution”. Dick Heatherton has served as VP/ General Manager, Regional Manager, Program Director and Marketing Consultant for many of the largest Radio and TV groups in the country including CBS, Westwood One, Salem Communications and Entercom. Dick is the son of big band leader Ray Heatherton, and brother of singer/actress Joey Heatherton. His extensive radio and TV background includes 14 years on ABC-TV’s “General Hospital”

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Workplace FoulsYou don’t have to be a toady to get

ahead at work, but staying on your boss’s good side is a positive strategy. Smart employees do their best to steer clear of these management pet peeves:

l Tardiness/excessive absentee-ism. Managers can’t make plans if they don’t know when—or if—you’re going to show up for work. Do your best to be on time and stay healthy.

l Procrastination. Don’t waste time. Managers depend on you to get timely results, not make excuses for lateness. If you run into a problem, tell your manager right away so he or she can plan accordingly.

l Drama. This can include gossip, turf battles, and constant sniping be-tween employees. Stay focused on get-ting your job done in a professional manner no matter what personal is-

sues might intrude.l Dishonesty. If a manager can’t

trust you to tell the truth, your whole working relationship is likely to crash and burn. Tell your boss what’s going on, even if it’s bad news. A good man-ager will appreciate your truthfulness.

l Insubordination. Few managers will tolerate an employee who openly challenges him or her for very long. Learn the difference between raising issues and making trouble. Even when you disagree with your manager, do it with tact.

l Negativity. An employee who’s constantly complaining, or always pointing out the down side of every decision, isn’t helping his or her boss. You don’t have to put on a Pollyanna act, but do your best to be positive about what’s happening in your work-place to show your boss that you’re a team player.

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FIRST FOODSERVICE JOB: Boppers pizza in Tacoma, Washington; I made pizza, pasta, salads, and delivered food

FAVORITE FOOD: Sausage rolls: British bangers wrapped & baked in puff pastry

AWARDS/HONORS: Won 2 “Flatiron” chef competitions where I cooked for 80 people in an hour. Also, I was the creator of the Slow Food Movement; Carlin Petrini wrote an article on me and my partner in Italy

MEMORABLE CUSTOMERS: Angelo Gaja of Gaja, #1 wine maker in Italy; Giorgio Rivetti of La Spinetta, #2 wine maker in Italy; Mikhail Gorbachev; Olivia Newton John

WORST PART OF JOB: The stress

MOST HUMOROUS KITCHEN MISHAP: I actually rarely find mishaps amusing

FAVORITE FOOD TO PREPARE: Risotto

PART OF JOB THAT GIVES MOST PLEASURE: Creating tasting menus and unique specials

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I would write screen plays. I have a bachelor’s degree in creative writing, and enjoy writing stories.

BEST ADVICE RECEIVED: Stop talking and thinking, and start cooking

FAVORITE VACATION SPOT: Alba, Piemonte, Italy

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUS-TRY NEWS: Learning about cutting edge techniques, and celebrating classics.

Higher Fruit and Vegetable Intake - Not for Weight Loss

Participants who incorporated fruit juice in their diets for eight weeks gained between 3.5 and 5 pounds, while heavier participants who had higher fruit and vegetable intake also showed weight gain. The study in the International Journal of

Obesity suggests that increasing fruit and vegetable consumption may not reduce hunger or carry long-term weight-loss benefits, researchers said.

– Adapted from thenewage.co.za

Better Meetings

How much time does your team waste in meet-ings: jabbering, posturing and staying awake only by virtue of sugar and caffeine? If they aren’t contributing passionate-ly, that’s your bad.

Solution: Don’t meet unless you or they have something specific to discuss.

– Adapted from As We Speak, Peter Meyers, Atria; Executive Leadership

World Cuisine Summit

Chefs, restaurateurs and others from the world of international foodservice will gather in Lyon, France in January for the first World Cui-sine Summit. The sum-mit, part of the Sirha con-ference held there every two years, will explore sustainability, interna-tional culinary trends and other issues of inter-est to foodies across the globe.

– Adapted from SmartBlog

on Food & Beverage

When you compromise quality, you compromise

your reputation. there is only one #1;

the rest are all followers.

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Mama Mucci’s Pasta is now available in the Chicago (land) area!

Food Industry News asked Vince Mucci, President of Mama Mucci’s Pasta to tell us a little about the history of their Michigan based company. “Mama Mucci’s was founded in 1989 with the vi-sion of providing authentic Italian pasta to the restaurant industry so that everyone could enjoy this ‘Old World’ delicacy. Margherita ‘Mama’ Mucci is the personification of our company. Born in the Molise region of Italy, she learned the art of creating fresh pasta from her mother, then passing on the family recipes to her sons who for over 24 years have been creating home-style pasta for the food service industry. In our 32,000 square foot HACCP approved facility, our 100 plus products are designed to ensure superior qual-ity with robust flavors, which lead to profitable center of plate deli-cacies.”

So what makes Mama Mucci’s Pasta so special? “We start with 100% #1 semolina flour, whole eggs, and, robust herbs. We use only natural ingredients with no salt or artificial ingredients added. We employ a rolling and sheeting method to create a texture which better holds the sauce. This is impossible from an extruder type ma-chine that the mass pasta producers’ use. Then, we slowly dry our pasta at low temperatures for 15 – 20 hours to retain all the natu-ral flavors. These uncompromising standards make Mama Mucci’s stand out above the rest.”

What types of pasta does Mama Mucci’s create? “Mama Mucci’s produces over 100 varieties of fresh, dry, and frozen filled pasta. Our dried long cut pastas are unique because we offer 14 differ-ent flavors in a variety of cuts including; Garlic Parsley Linguine, Tomato Basil Fettuccine, and Italian Herb Pappardelle. When it comes to the frozen filled, our Portabella Mushroom Ravioli is very popular. It is filled with rough chopped portabella mushrooms, rich cream, wine and caramelized onions; all wrapped in a black pepper pasta. Our pasta purses called Baci are very tasty and have a shape that the customers love, but my favorite is the Lobster Ravioli with saffron pasta, it is filled with chunks of Maine lobster; the flavor is outstanding. Best of all is that all our frozen filled products are par-cooked and shipped IQF guaranteeing maximum efficiency and profit to the operator. We are very excited to have Get Fresh Pro-duce introducing our quality pasta line into the Chicago market!”

Chuck E. Cheese’s Adds Nationwide Gluten-free Menu OptionsWith increased demand from guests and a de-

sire to offer safe food options moms and dads could trust, Chuck E. Cheese’s began researching and developing a gluten-free menu that would uphold its promise to parents. As a result, today Chuck E. Cheese’s introduces two breakthrough food products to its menu – an individual size gluten-free cheese pizza and a chocolate fudge cupcake – addressing the cross contamination concerns of parents with children who have spe-cial dietary considerations. Chuck E. Cheese’s worked with two respected

partners to develop an innovative and unique pizza and dessert process. The gluten-free pizza arrives at Chuck E. Cheese’s locations in pre-sealed packaging from Conte’s Pasta’s dedicated, certified gluten-free facility in New Jersey. The Bake-in-Bag® Pizza remains sealed while cooked and delivered, until it is opened and served with a sealed personal pizza cutter at families’ tables by the adult in charge.

Under the same gluten-free procedure, choco-late fudge cupcakes from Fabe’s All Natural Bak-ery remain in pre-sealed, single-serve packaging until opened and served at the table. In addition to the new gluten-free menu,

Chuck E. Cheese’s recently upgraded its tradi-tional pizza recipe with dough made in-store as well as freshly shredded mozzarella and veg-etables. In consideration of other food allergies, Chuck E. Cheese’s provides a comprehensive on-line listing of each ingredient for all menu items to help parents determine the most appropriate foods for their unique family’s dining experience. The gluten-free cheese pizza can be purchased

at more than 500 Chuck E. Cheese’s locations in the U.S. and Canada for $5.99, the same price as its individual size pizza with traditional crust. The gluten-free chocolate fudge cupcake is sold for $2.99 in the U.S. and $3.49 in Canada. Chuck E. Cheese’s encourages families to par-ticipate in Gluten-free Diet Awareness Month this November by tasting its new offerings and sharing their thoughts about dining out safely with food allergies on the company’s Official Facebook Page.

Dreams without honed skills to support them and hard work to build them are the thoughts of countless bums. –JC

Set Up A Buddy System For New Employees

You’ve just added new workers and you want them to really get started without wondering where to go for answers when you can’t answer all of them. Set up some personal question and answer time between you and them, but to get them ac-climated quickly, and to feel like part of the family, new em-ployees can ease into their jobs more quickly with a “buddy system.” Assign a current employee (or ask for a volunteer) to show the newly hired person around, introduce people, answer questions, explain procedures, and just generally help him or her get more comfortable. New personnel will feel more wel-come and better equipped to assume their duties.

WATCH AND SHARE OUR VIDEO AT:www.olympicstorefixtures.com

Thank You CHICAGO!!!

“BEST RESTAURANT EQUIPMENT DEALER”

773.585.3755 4758 S. Cicero AveChicago, IL

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DO touch the artwork.

Visit www.thenafemshow.org to register and for the latest show information.

Experience the best collection of foodservice equipment and supplies‚ all at your fingertips.

Choosing the Right Broker to Sell Your Business

You feel it may be time to sell your bar or restaurant, but you’re wondering what’s the best approach. The first ques-tion you might ask yourself is “Do I need a real estate agent or business broker to assist in this transaction?” If you are looking to truly maximize the potential value of your busi-ness venture and minimize the time and effort involved in identifying and vetting potential buyers, then the answer to your question should certainly be yes.

While nobody knows your business better than you do, likewise no one knows the restaurant market like an experi-enced hospitality broker does. A good agent should be able to help educate and inform you of the selling potential of your business, provide you with a Comparative Price Analy-sis (which should include a business valuation) and give you their professional opinion about the current market as it relates to your business and/or property. Whether you are buying, selling or leasing, a reputable broker will be able to help you create a market, negotiate favorable contract terms and stay with you every step of the way through the close of your transaction.

Not only will the right business broker provide you with a professional valuation of your business and bring you quali-fied potential buyers, but they will also be able to negotiate the terms of the sale to your satisfaction. While selecting an agent, you will want to find out if they have experience representing both sellers and buyers in negotiations. You’ll also want to verify that they have a proven track record of

success in their field of expertise. That’s why it is important to ask for references and check them before choosing rep-resentation.

Not all commercial real estate agents are qualified to sell businesses. Picking a representative who has experience in the sale and leasing of real property should also be an im-portant requirement. You will want someone who knows not just the value of your business, but whether your lease is an asset or detriment to that value. If you are selling a busi-ness with real estate, an experienced broker will help insure that the real estate asking price is equitable and reflects cur-rent market conditions. This will minimize market time as there is nothing that discourages buyer interest more than unrealistic pricing. Having an agent give you a fair and hon-est assessment should help prevent that from happening.

Most importantly, brokers are here to represent you, your business and/or your real estate to the best of their ability. A big part of their job is to reduce the amount of time and effort you’ll spend searching for a potential buyer. The right one will help you list your property/business at a realistic price and market your site to the best potential buyers out there, both locally and nationally. Your agent should bring with them a vast knowledge of both business brokerage and current real estate conditions. They will use this knowledge to qualify buyers, negotiate just sales and leasing terms and, perhaps most importantly, assure a seamless closing. In the end, a good agent will put your interests first and provide you with honest and dependable representation from start to finish.

Listening and absorbing winning experience will keep you from bad experiences of your own. –JC

Employee Policy Manuals Should Contain These Items

Many policy manuals are lengthy, unclear, outdated, and/or unread by employees. Experts recommend keeping the manual short (10-12 pages), making sure its language is clear, and packag-ing it in a loose-leaf binder so it can be updated easily on an annual basis. Normal categories for policy matter include:General information: wages, training, job description and responsibilities, performance evaluation, vacation schedul-ing, and details of the company’s equal opportunity policies.Employee conduct: absences, tardiness, dress, customer rela-tions, smoking, sexual harass-ment, and other expectations and prohibitions.Discipline: infractions and their consequences, including theft, the use of drugs, and poor job performance.Grievance procedures: details of mechanisms for airing com-plaints.Benefits: health care, retirement, insurance, sick time, bonuses, stock ownership plans, counsel-ling, paid time off, and other perks. The questions will help you evaluate your employee manual. Negative responses to more than three questions indicate that you should consider revising your manual. Do your employee policies:1. Appear in written form?2. Cover expectations regarding employee conduct?3. Appear in a loose-leaf binder?4. Require new employees to sign that they have read and under-stood the manual?5. Receive an annual review?6. Appear as the subject of one or more meetings annually?7. Encourage consistent employ-ee practices?8. Contain a clearly identified appeals procedure?9. Explain employee benefits in clear language?

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LISTEN.INSPIRE.ENGAGE.TRANSFORM.

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Spotlight on Chicagoland Gourmet Bakery Café OperationsSweet Mandy B’s1208 W Webster Ave., Chicago, IL 60614

Their story began in the kitchen at home, baking traditional comfort desserts for family and friends and watching the joy on their faces as they took their first bite.

In May of 2002, Sweet Mandy B’s opened its doors to share that happiness with the community. With its pastel colors and old fashioned décor, this neighborhood bake shop evokes a sense of warmth and nostalgia from the moment you enter.

Through the years they have had the fortune of taking part in many of their customers’ celebrations. They have truly loved watching their children and families grow, and creating the special desserts that still bring smiles today.

Their store offers cakes, cupcakes, morning glories, bars, pies, cookies and much more.

ACF Celebrates 31st Regional Chefs Dinner

The ACF Chicago Chefs of Cuisine Association chap-ter recently held their 31st regional American Academy of Chefs dinner at the Palm-er House Hilton Hotel Chi-cago, hosted by Executive Chef Stephen Henry and was a night to remember.

The hors’ doeuvres re-ception began sipping champagne and wine, fresh canapés served Butler style along with a martini bar. Chefs were in attendance representing the Canadian Culinary Federation, along with Chefs from eight other states including Stanford De Cambria, current chair of the Academy and Tom Macrina, past chair of the Academy and current ACF national secretary were also in attendance.

As guests entered the ball-room set for 100, each lady was presented with a long stem rose. Chas Boydston president of ACF Chicago Chefs of Cuisine Associa-tion gave each guest an em-bossed glass as a memento which has become a tradi-tion over the last 30 years. Our master of ceremonies Cary Miller, vice president of Food Industry News,

orchestrated the evening’s event beautifully.

After dinner all of the guests gave Chef Stephen and his brigade a standing ovation at which time co-chairs John Kaufmann and Joe Aiello presented Chef Stephen and the hotel staff with recognition awards. The award presentation was followed by dancing to the nine piece orchestra.

A special thank you to Chef Boris Kirzhner of the

Saloon Steakhouse for host-ing the pre-Academy dinner for out-of-town guests. It was an amazing dinner and event. Thanks go to all those who supported, sponsored, and donated to this event and in particular our major sponsors, Sysco Foodservice Chicago and Consumers Meatpacking Company. For more information, please visit http://www.acfchefs.org or http://www.chicago-chefsofcuisine.org

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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 32 .....708‑344‑0344 AIR FILTERS‑SALES & SERVICE Olympia Maintenance ...................... Page 32 .....708‑344‑0344 Averus .................................................................800‑393‑8287 APPETIZERS Fox River Foods............................... Page 21 .....630‑896‑1991 ARCHITECTS Joel Berman Architecture & Design . Page 23 .....773‑275‑5968 Panto Ulema (Dearborn) Architects . Page 10 .....312‑939‑3838 Dacre & Youngquist LLC Architects ....................312‑477‑0773 ASIAN FOOD PRODUCTS Kikkoman International .................... Page 18 .....630‑954‑1244 ASSOCIATIONS Illinois Restaurant Association ......... Page 10 .....312‑787‑4000 Randolph Fulton Market Assoc ...........................312‑458‑0789 ASSOCIATIONS & TRADES Chicago Chefs of Cuisine ................ Page 10 .....312‑285‑4191 NAFEM ............................................ Page 38 .....312‑245‑1054 Illinois Dept of Agriculture ...................................217‑785‑7799ATM MACHINES Meirtran ATM .................................... Page 25 .....800‑382‑5737 Payment Alliance International............................630‑368‑1833 ATTORNEYS Russel G Winick and Associates P C .................630‑548‑5800 AUCTIONEERS Bob King Auctions ............................ Page 20 .....847‑458‑0500 AWARDS Classic Design Awards .......................................847‑470‑0855 AWNINGS & CANOPYS ChesterfieldAwnings ..........................................312‑666‑0400 BAGS‑CUSTOM PRINTED Bulldog Packaging ........................... Page 03 .....630‑458‑1152 BAKERS‑WHOLESALE Gonnella Baking Co ......................... Page 24 .....312‑733‑2020 IL Mulino di Valenzano Bakery ......... Page 20 .....773‑934‑1625 Labriola Baking Company ................ Page 06 .....708‑385‑4884 Michele Baking Company ................ Page 27 .....847‑451‑9481 Italian Superior Bakery........................................312‑733‑5092 JR Dessert Bakery ..............................................773‑465‑6733 La Parisien Bakery ..............................................773‑725‑3500 Red Hen Bread ...................................................312‑433‑0436 BAKERY‑PRODUCTS Instantwhip Chicago......................... Page 22 .....800‑933‑2500 Labriola Baking Company ................ Page 06 .....708‑385‑4884 Michele Baking Company ................ Page 27 .....847‑451‑9481 BANKS AND FINANCING PNC Bank ...........................................................630‑954‑3143 BAR SPOTTING/LOUNGE REPORTS Petritis Group Inc IL Lic 117001002 ....................847‑705‑6619 BAR STOOLS Chicago Booth ................................. Page 24 .....773‑378‑8400

Waco Manufacturing ...........................................312‑733‑0054 BAR SUPPLIES Ramar Supply Co............................. Page 16 .....708‑233‑0808 BATCH FREEZERS Kool Technologies ...............................................630‑483‑2256 BEVERAGE PROGRAMS Swanel Beverage ................................................800‑279‑2635 BEVERAGES Lifestyle Beverages.......................... Page 06 .....630‑941‑7000 Skyline Distributors ..............................................630‑834‑1111 BLENDERS Blendtec ..............................................................800‑253‑6383 BOOTH‑MANUFACTURERS Precision Booth ...................................................773‑407‑9296 BOOTHS Chicago Booth ................................. Page 24 .....773‑378‑8400 Selected Furniture...............................................773‑379‑7777 BOOTHS‑UPHOLSTERERS Chicago Booth ................................. Page 24 .....773‑378‑8400 Precision Booth ...................................................773‑407‑9296 BREAD & ROLLS Gonnella Baking Co ......................... Page 24 .....312‑733‑2020 IL Mulino di Valenzano Bakery ......... Page 20 .....773‑934‑1625 Labriola Baking Company ................ Page 06 .....708‑385‑4884 Michele Baking Company ................ Page 27 .....847‑451‑9481 Red Hen Bread ...................................................312‑433‑0436 BUTTER‑CLARIFIED Danish Maid Butter Co ........................................773‑731‑8787 BUTTER‑PREPORTIONED‑WHIPPED Danish Maid Butter Co ........................................773‑731‑8787 CABLE TV‑SALES & INSTALLATION Prime Time Sports ..............................................847‑637‑3500 CARRY OUT PACKAGING Bulldog Packaging ........................... Page 03 .....630‑458‑1152 CASH & CARRY‑WHOLESALE GFS Marketplace ............................. Page 37 .....800‑968‑6525 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS .........................847‑675‑6066 CATERING‑VEHICLES DCI Central (Hotshot) ...................... Page 28 .....800‑468‑7478 CCTV SYSTEMS Alpha POS Systems ........................ Page 10 .....630‑690‑2870 CEILING CLEANING Skyline Building Services ................. Page 32 .....312‑454‑4545 CHAIR/BARSTOOL REPAIRS Restaurant Chair Repair .................. Page 21 .....630‑424‑0424 CHAIRS‑COMMERCIAL Chicago Booth ................................. Page 24 .....773‑378‑8400 John Manson & Associates .................................773‑278‑8280 Selected Furniture...............................................773‑379‑7777 Waco Manufacturing ...........................................312‑733‑0054 CHARCOAL Apache Supply ....................................................708‑409‑1040 Charcoal Supply Company .................................312‑642‑5538 CHEESE Fox River Foods............................... Page 21 .....630‑896‑1991 New Dairy ...........................................................312‑421‑1234

CHEESECAKES Eli’sCheesecakes ............................ Page 31 .....773‑736‑3417 CHICKEN TENDERS Love Me Tenders ................................................773‑502‑8000 CHICKEN‑PROGRAMS FSI/Foodservice Solutions ..................................847‑719‑6088 CHOCOLATES‑WHOLESALE The Cocoa Cabana .............................................847‑851‑8775 CIGARS PacificCigarCompany ....................Page 40 .....630‑972‑1189 CLASSIFIED ADVERTISING Food Industry News ............................................847‑699‑3300 CLEANING SERVICES Skyline Building Services ................. Page 32 .....312‑454‑4545 CLEANING‑PRODUCTS Intelligent Cleaning Solutions..............................312‑399‑5423 SuperClean .........................................................847‑705‑7403 COCKTAIL BLENDERS Blendtec ..............................................................800‑253‑6383 COFFEE & TEA Stewart’sCoffee&Tea........................................773‑489‑2500 COFFEE ROASTERS Big Shoulders Coffee Company ..........................312‑810‑3046 Chicago Coffee Roasters ....................................847‑669‑1156 Second Chance Coffee Company ......................630‑384‑9657 COLD STORAGE WAREHOUSE Tranco Logistics ............................... Page 34 .....423‑308‑3608 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 47 .....818‑897‑0808 CORNED BEEF‑FRESH PapaCharlie’s .................................. Page 16 ....877‑522‑PAPA Vienna Beef ..................................... Page 19 .....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 DAIRY‑PRODUCTS Fox River Foods............................... Page 21 .....630‑896‑1991 Instantwhip Chicago......................... Page 22 .....800‑933‑2500 New Dairy ...........................................................312‑421‑1234 DELIVERY‑VEHICLES DCI Central (Hotshot) ...................... Page 28 .....800‑468‑7478 DESSERTS Algelato ............................................ Page 35 .....847‑455‑5355 Eli’sCheesecakes ............................ Page 31 .....773‑736‑3417 Fox River Foods............................... Page 21 .....630‑896‑1991 Lezza Spumoni & Desserts.................................708‑547‑5969 Nestle‑Edy’sIceCream ................................... 800‑531‑CONE New Dairy ...........................................................312‑421‑1234 DIRECTV Prime Time Sports ..............................................847‑637‑3500

DISHWASHER‑LEASING & RENTAL Total Management Systems............. Page 22 .....630‑543‑3666 Intelligent Cleaning Solutions..............................312‑399‑5423 DISHWASHING MACHINES/COMMERCIAL & REPAI Total Management Systems............. Page 22 .....630‑543‑3666 DISWASHING COMPOUND, DETERGENTS & SOAPS Total Management Systems............. Page 22 .....630‑543‑3666 Intelligent Cleaning Solutions..............................312‑399‑5423 DUCT CLEANING Olympia Maintenance ...................... Page 32 .....708‑344‑0344 Airways Systems .................................................630‑595‑4242 Averus .................................................................800‑393‑8287 Sta‑Kleen ............................................................847‑352‑9191 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical......... Page 30 .....847‑381‑0448 Ozon AHR ...........................................................847‑922‑1677 ENERGY DRINKS Swanel Beverage ................................................800‑279‑2635 ENERGY REBATE PROGRAMS Resource Solutions Group ............... Page 34 .....312‑755‑9020 ETHNIC FOODS Kikkoman International .................... Page 18 .....630‑954‑1244 FANS‑VENTILATING & EXHAUST AWR Welding ................................... Page 37 .....773‑491‑5353 FAUCETS Faucet Shoppe The ......................... Page 08 .....773‑478‑3890 FILTERS‑EXHAUST SYSTEMS Olympia Maintenance ...................... Page 32 .....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 FOOD BROKERS Sip & Company ...................................................708‑452‑8828 FOOD DISTRIBUTORS Devanco Foods ................................ Page 11 .....847‑228‑7070 Fox River Foods............................... Page 21 .....630‑896‑1991 Grecian Delight Foods ..................... Page 03 .....847‑364‑1010 Kronos Products .............................. Page 04 .....800‑621‑0099 Sotiros Foods ................................... Page 23 .....708‑371‑0002 Tec Foods Inc................................... Page 27 .....773‑638‑5310 Anichini Brothers .................................................312‑644‑8004 GFS Food Service Distribution ...........................800‑968‑6515 US Foods ............................................................630‑496‑4218 FOOD EQUIPMENT Bob King Auctions ............................ Page 20 .....847‑458‑0500 Gold Medal Products ..........................................800‑767‑5352 FOOD PROCESSING EQUIPMENT LPS Corp ......................................... Page 20 .....847‑451‑2222

DIRECTORY

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FOOD PRODUCTS GFS Marketplace ............................. Page 37 .....800‑968‑6525 Grecian Delight Foods ..................... Page 03 .....847‑364‑1010 Massel USA ..................................... Page 14 .....312‑283‑5231 Nino’s ............................................... Page 07 .....708‑805‑1332 Tec Foods Inc................................... Page 27 .....773‑638‑5310 Love Me Tenders ................................................773‑502‑8000 FOOD SAFETY TRAINING Food Industry Training ........................................630‑690‑3818 FOODSERVICE DISTRIBUTORS Performance Fse/Roma/TPC..............................800‑747‑1234 FOODSERVICE EQUIPMENT‑REPAIR CSI ‑ Coker Service Inc ................... Page 29 .....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 14 .....800‑210‑5895 Zepole Restaurant Supply ............... Page 26 .....630‑783‑1239 Losurdo Inc .........................................................630‑833‑2828 Thunderbird Food Machinery ..............................866‑451‑1668 FOODSERVICE‑EQUIPMENT PARTS CSI ‑ Coker Service Inc ................... Page 29 .....888‑908‑5600 Cobblestone Ovens ............................................847‑635‑0172 FOODSERVICE‑SUPPLIES Fox River Foods............................... Page 21 .....630‑896‑1991 GFS Marketplace ............................. Page 37 .....800‑968‑6525 Ramar Supply Co............................. Page 16 .....708‑233‑0808 FREEZERS‑ALL TYPES Custom Cooler & Freezer ................ Page 40 .....630‑879‑3131 FRYER OIL CLEANING AND PURIFYING Kast Group ....................................... Page 17 .....847‑494‑2600 SystemfiltrationInc........................... Page 17 .....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 35 .....847‑455‑5355 Palazzolo’sGourmetIceCream ...... Page 08 .....269‑561‑2000 Lezza Spumoni & Desserts.................................708‑547‑5969 New Dairy ...........................................................312‑421‑1234 GIARDINERA E Formella & Sons ........................... Page 17 .....877‑598‑0909 Michaelangelo Foods ..........................................773‑425‑3498 V Formusa Company ..........................................312‑421‑0485 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical......... Page 30 .....847‑381‑0448 GOURMET‑FOOD PRODUCTS Fox River Foods............................... Page 21 .....630‑896‑1991 Chicago Importing Company ..............................800‑828‑7983 New Dairy ...........................................................312‑421‑1234 GREASE REMOVAL SERVICE Mahoney Environmental .................. Page 28 .....800‑892‑9392 Hopkins Grease Company ..................................877‑404‑7327 Kaluzny Bros Inc .................................................815‑744‑1453 GREASE TRAP PUMPING SERVICE American Bio‑Fuels.......................... Page 08 .....630‑631‑5714

Mahoney Environmental .................. Page 28 .....800‑892‑9392 Tierra Environmental ........................ Page 19 .....888‑551‑1998 Hopkins Grease Company ..................................877‑404‑7327 Kaluzny Bros Inc .................................................815‑744‑1453 GREASE‑EXHAUST CLEANING Olympia Maintenance ...................... Page 32 .....708‑344‑0344 Airways Systems .................................................630‑595‑4242 Averus .................................................................800‑393‑8287 Enviromatic Corporation of America ...................847‑729‑8000 HOODZ Kitchen Exhaust Cleaning .....................888‑514‑6639 Sta‑Kleen ............................................................847‑352‑9191 GREEK FOOD PRODUCTS Kronos Products .............................. Page 04 .....800‑621‑0099 P & S Meats ........................................................773‑775‑1503 GYROS Devanco Foods ................................ Page 11 .....847‑228‑7070 Grecian Delight Foods ..................... Page 03 .....847‑364‑1010 Kronos Products .............................. Page 04 .....800‑621‑0099 HAMBURGER PATTY MANUFACTURER Devanco Foods ................................ Page 11 .....847‑228‑7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical......... Page 30 .....847‑381‑0448 Ozon AHR ...........................................................847‑922‑1677 HOOD & DUCT SYSTEMS AWR Welding ................................... Page 37 .....773‑491‑5353 HOOD & EXHAUST‑CLEANING Olympia Maintenance ...................... Page 32 .....708‑344‑0344 Airways Systems .................................................630‑595‑4242 Averus .................................................................800‑393‑8287 Enviromatic Corporation of America ...................847‑729‑8000 HOODZ Kitchen Exhaust Cleaning .....................888‑514‑6639 Sta‑Kleen ............................................................847‑352‑9191 HOOD & EXHAUST‑SYSTEMS Belvin/J&F Sheet Metal Co .................................312‑666‑5222 HOOD SYSTEMS‑FIRE Averus .................................................................800‑393‑8287 Henrichsen Fire & Safety Equip ..........................800‑373‑9714 HOT DOGS Vienna Beef ..................................... Page 19 .....773‑278‑7800 Crawford Sausage ..............................................773‑277‑3095 Red Hot Chicago.................................................800‑249‑5226 HOT WATER HEATER SALES & REPAIR Design Temperature/Hot Water 911 . Page 28 .....773‑774‑6000 ICE CREAM Algelato ............................................ Page 35 .....847‑455‑5355 Homer’sGourmetIceCream ........... Page 29 .....847‑251‑0477 Instantwhip Chicago......................... Page 22 .....800‑933‑2500 Nestle‑Edy’sIceCream ................................... 800‑531‑CONE New Dairy ...........................................................312‑421‑1234 ICE CREAM‑EQUIPMENT & SUPPLY Kool Technologies ...............................................630‑483‑2256 ICE MACHINES SALES & LEASING Grove Ice Machines ............................................630‑969‑5199 ICE MACHINES‑SALES‑RENTAL OR LEASING Automatic Ice Makers .........................................773‑975‑2005 Empire Cooler Service ........................................312‑733‑3900 ICE‑MAKING EQUIPMENT/REPAIR & SERVICE Grove Ice Machines ............................................630‑969‑5199 ICE‑SCULPTURE AAANadeau’sIceSculptures .............................708‑366‑3333

INSURANCE Professional Consultants Inc ........... Page 23 .....630‑369‑0013 Caro Insurance Services.....................................708‑745‑5031 Concklin Insurance Agency.................................630‑268‑1600 Farmers Insurance‑Sandra Cavoto.....................773‑586‑4500 Northwest Insurance Services ............................888‑366‑3467 The Horton Group ...............................................312‑917‑8610 INSURANCE ‑LIFE‑DISABILITY Country Financial, Gary Knapp ...........................630‑924‑0813 INSURANCE SERVICES Viti Insurance ................................... Page 36 .....847‑432‑1000 Country Financial, Gary Knapp ...........................630‑924‑0813 Farmers Insurance‑Mark Holihan .......................847‑823‑6800 ITALIAN BEEF Devanco Foods ................................ Page 11 .....847‑228‑7070 PapaCharlie’s .................................. Page 16 ....877‑522‑PAPA Serrelli’sFoods ................................ Page 26 ... 877‑385‑BEEF Michaelangelo Foods ..........................................773‑425‑3498 P & S Meats ........................................................773‑775‑1503 Red Hot Chicago.................................................800‑249‑5226 ronnoCO.s Italian Beef........................................773‑362‑2500 ITALIAN FOOD SPECIALTIES E Formella & Sons ........................... Page 17 .....877‑598‑0909 MamaMucci’sPasta ...........................................734‑453‑4555 ITALIAN SAUSAGE Devanco Foods ................................ Page 11 .....847‑228‑7070 PapaCharlie’s .................................. Page 16 ....877‑522‑PAPA Anichini Brothers .................................................312‑644‑8004 JANITOR‑SUPPLIES Ramar Supply Co............................. Page 16 .....708‑233‑0808 JAPANESE‑FOOD PRODUCTS Kikkoman International .................... Page 18 .....630‑954‑1244 KITCHEN‑EXHAUST SYSTEMS/CLEANING Averus .................................................................800‑393‑8287 Enviromatic Corporation of America ...................847‑729‑8000 HOODZ Kitchen Exhaust Cleaning .....................888‑514‑6639 KNIFE‑SHARPENING SERVICE 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 10 .....630‑690‑2870 LIQUOR‑WHOLESALE Peerless Liquors .................................................773‑378‑3908 LOBSTERS Maine Lobster Exchange ................. Page 33 .....708‑253‑7728 LOGISTICS COMPANIES Perishable Distribution Solutions ........................888‑491‑1641 MARKETING SEMINARS Illinois Dept of Agriculture ...................................217‑785‑7799

MEAT WHOLESALE‑RANCHERS Toohill Beef Farm ................................................309‑261‑3602 MEAT‑PROCESSING EQUIPMENT LPS Corp ......................................... Page 20 .....847‑451‑2222 Berkel Midwest....................................................800‑921‑9151 MEAT‑SMOKED Nueske Applewood Smoked Meats ....................800‑382‑2266 MEAT‑WHOLESALE Capitol Meats (Fontanini) ................. Page 02 .....708‑485‑4800 Devanco Foods ................................ Page 11 .....847‑228‑7070 Anichini Brothers .................................................312‑644‑8004 Buedel Fine Meats & Provisions .........................708‑496‑3500 MEATS Fox River Foods............................... Page 21 .....630‑896‑1991 MEDICAL SUPPLIES AffirmedMedicalService ....................................847‑322‑9185 MENUS‑CUSTOM PRINTED Menu’sToGo ......................................................630‑483‑0848 MILK Instantwhip Chicago......................... Page 22 .....800‑933‑2500 New Dairy ...........................................................312‑421‑1234 MOBILE REFRIGERATION Gateway Industrial Power ...................................708‑563‑7090 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 Kast Group ....................................... Page 17 .....847‑494‑2600 SystemfiltrationInc........................... Page 17 .....847‑494‑2600 OIL RECOVERY & RECYCLING American Bio‑Fuels.......................... Page 08 .....630‑631‑5714 Northern Light Energy .........................................708‑695‑5042 OILS & FATS‑COOKING Columbus Vegetable Oils................. Page 05 .....773‑265‑6500 OILS & VINEGAR Pastorelli Foods .............................................. 800‑SOS‑AUCY OILS‑COOKING/BULK Columbus Vegetable Oils................. Page 05 .....773‑265‑6500 Salad Oils International Corp ..............................773‑261‑0500 OLIVE OILS Columbus Vegetable Oils................. Page 05 .....773‑265‑6500 ONLINE ORDERING SYSTEMS Key Impact/Menu1 ........................... Page 47 .... 855‑GoMenu1 ORANGE/FRUIT MACHINES Berkel Midwest....................................................800‑921‑9151 ORGANIC FOODS Pastorelli Foods .............................................. 800‑SOS‑AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical......... Page 30 .....847‑381‑0448

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OVENS‑SALES & SERVICE Cobblestone Ovens ............................................847‑635‑0172 PAINTING & HANDYMAN SERVICES Schubert Painting................................................847‑606‑9660 PANCAKE‑BATTER & MIX Tec Foods Inc................................... Page 27 .....773‑638‑5310 Gust John Foods & Products Corp .....................630‑879‑8700 PAPER‑PRODUCTS Ramar Supply Co............................. Page 16 .....708‑233‑0808 PARKING LOT SWEEPING Start Parking Company .................... Page 26 ..... 847‑366‑2111 PARTY‑FAVORS & SUPPLIES Ramar Supply Co............................. Page 16 .....708‑233‑0808 PASTA MANUFACTURERS Nino’s ............................................... Page 07 .....708‑805‑1332 PASTA‑FRESH AND FROZEN Pastafresh Home Made Pasta ............................773‑745‑5888 PASTA‑PRODUCTS MamaMucci’sPasta ...........................................734‑453‑4555 PASTRY INGREDIENTS Sotiros Foods ................................... Page 23 .....708‑371‑0002 PATTY MACHINES/FOOD FORMERS Berkel Midwest....................................................800‑921‑9151 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ..............................................800‑332‑7805 Orkin Commercial Services ................................847‑824‑2218 Presto X Pest Control .........................................888‑627‑5772 PICKLES & RELISH Vienna Beef ..................................... Page 19 .....773‑278‑7800 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers .................................................312‑644‑8004 Performance Fse/Roma/TPC..............................800‑747‑1234 PLAQUES Classic Design Awards .......................................847‑470‑0855 PLUMBING SUPPLIES Faucet Shoppe The ......................... Page 08 .....773‑478‑3890 POINT OF SALE SUPPLIES Alpha POS Systems ........................ Page 10 .....630‑690‑2870 Western Business Systems ............. Page 25 .....773‑878‑7200 POINT OF SALE SYSTEMS Alpha POS Services ........................ Page 10 .....630‑690‑2870 Western Business Systems ............. Page 25 .....773‑878‑7200 Merchants Solutions ...........................................708‑449‑6650 Retail Control Solutions ......................................630‑521‑9900 Schmaus Cash Register & POS .........................847‑675‑6066 SilverWare POS ..................................................888‑510‑5102 POINT OF SALE SYSTEMS‑SALES & SERVICE KCS Computer Technology .............. Page 35 .....847‑288‑9820 POPCORN‑EQUIPMENT & SUPPLIES Gold Medal Products ..........................................800‑767‑5352 PRESSURE WASHING Mahoney Environmental .................. Page 28 .....800‑892‑9392 Olympia Maintenance ...................... Page 32 .....708‑344‑0344 PRINTERS Menu’sToGo ......................................................630‑483‑0848 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ........................... Page 17 .....877‑598‑0909 ronnoCO.s Italian Beef........................................773‑362‑2500 PRODUCE DISTRIBUTORS Fox River Foods............................... Page 21 .....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 24 .....773‑378‑8400 REFER REPAIR Standard Truck Repair ........................................312‑706‑9897 REFRIGERATION EQUIP SERVICE & REPAIR CSI ‑ Coker Service Inc ................... Page 29 .....888‑908‑5600 Mackay Heating & Mechanical......... Page 30 .....847‑381‑0448 Accu‑Tech ...........................................................847‑658‑8440 Ozon AHR ...........................................................847‑922‑1677 REFRIGERATION‑EQUIP/COMMERCIAL Custom Cooler & Freezer ................ Page 40 .....630‑879‑3131 REFRIGERATION‑UNITS/TRUCKS Gateway Industrial Power ...................................708‑563‑7090 RENDERER‑RECYCLING Mahoney Environmental .................. Page 28 .....800‑892‑9392 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ..................................847‑719‑6088 Losurdo Inc .........................................................630‑833‑2828 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ................ Page 40 .....630‑879‑3131 Gatorchef.com ................................. Page 15 .....888‑944‑2867 Olympic Store Fixtures..................... Page 39 .....773‑585‑3755 Ramar Supply Co............................. Page 16 .....708‑233‑0808 Trimark Marlinn ................................ Page 12 .....708‑496‑1700 Zepole Restaurant Supply ............... Page 26 .....630‑783‑1239 Berkel Midwest....................................................800‑921‑9151 Mercer Cutlery ....................................................773‑844‑7256 Midwest Restaurant Supplier ..............................773‑254‑1288 RESTAURANT EQUIPMENT‑NEW & USED Bob King Auctions ............................ Page 20 .....847‑458‑0500 March Quality Used & New Equip.... Page 14 .....800‑210‑5895 Total Management Systems............. Page 22 .....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 Porter House Properties .....................................847‑942‑2291 RESTAURANT‑DESIGNERS A D E Foodservice Equipment ............................630‑628‑0811 Losurdo Inc .........................................................630‑833‑2828 RESTAURANT‑EQUIPMENT MANUFACTURING American Range Corporation .......... Page 47 .....818‑897‑0808 Keating Of Chicago .............................................708‑246‑3000 RESTAURANT‑EQUIPMENT REPAIR SERVICE CSI ‑ Coker Service Inc ................... Page 29 .....888‑908‑5600 Mackay Heating & Mechanical......... Page 30 .....847‑381‑0448 Accu‑Tech ...........................................................847‑658‑8440 Berkel Midwest....................................................800‑921‑9151 Cobblestone Ovens ............................................847‑635‑0172 Hobart Corporation .............................................847‑631‑0070 RESTAURANTS La Scarola Restaurant ........................................312‑243‑1740 SALAD‑DRESSINGS & OILS Columbus Vegetable Oils................. Page 05 .....773‑265‑6500 Tec Foods Inc................................... Page 27 .....773‑638‑5310

SALT‑DE‑ICING Apache Supply ....................................................708‑409‑1040 SANITATION TRAINING Illinois Restaurant Association ......... Page 10 .....312‑787‑4000 SANITATION‑COURSES & CERTIFICATION Rosen Professional .......................... Page 29 .....773‑267‑1635 SATELLITE TV SYSTEMS Prime Time Sports ..............................................847‑637‑3500 SAUSAGE Vienna Beef ..................................... Page 19 .....773‑278‑7800 Anichini Brothers .................................................312‑644‑8004 Crawford Sausage ..............................................773‑277‑3095 Red Hot Chicago.................................................800‑249‑5226 SAUSAGE MAKING EQUIPMENT LPS Corp ......................................... Page 20 .....847‑451‑2222 SCALES Berkel Midwest....................................................800‑921‑9151 SEAFOOD‑WHOLESALE Maine Lobster Exchange ................. Page 33 .....708‑253‑7728 SEATING Waco Manufacturing ...........................................312‑733‑0054 SEWER(MAINT)‑RODDING & JETTING Tierra Environmental ........................ Page 19 .....888‑551‑1998 SHIPPING SERVICES Perishable Distribution Solutions ........................888‑491‑1641 SHISHKABOBS P & S Meats ........................................................773‑775‑1503 SHORTENING Columbus Vegetable Oils................. Page 05 .....773‑265‑6500 SIGNS Classic Design Awards .......................................847‑470‑0855 SLICERS‑SALES & SERVICE Berkel Midwest....................................................800‑921‑9151 Maestranzi Brothers ............................................708‑867‑7323 SMOKED FISH Honey Smoked Fish Company ........ Page 13 .....303‑674‑4636 SMOOTHIE MACHINES Blendtec ..............................................................800‑253‑6383 SNACK FOOD DISTRIBUTORS Skyline Distributors ..............................................630‑834‑1111 SOAPS & DETERGENTS Total Management Systems............. Page 22 .....630‑543‑3666 SOCIAL MEDIA CONSULTANTS Kurman Communications................. Page 18 .....312‑651‑9000 SOFT DRINKS Swanel Beverage ................................................800‑279‑2635 SOFT SERVE‑ICE CREAM/EQUIP & SUPPLIES Kool Technologies ...............................................630‑483‑2256 Taylor Freezers and Equipment ..........................888‑942‑0777 SOUP BASES Massel USA ..................................... Page 14 .....312‑283‑5231 SOUPS Vienna Beef ..................................... Page 19 .....773‑278‑7800 STEAKS‑LOCALLY FARM RAISED Toohill Beef Farm ................................................309‑261‑3602 STEAM CLEANING Mahoney Environmental .................. Page 28 .....800‑892‑9392 Olympia Maintenance ...................... Page 32 .....708‑344‑0344 Skyline Building Services ................. Page 32 .....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 21 .....630‑424‑0424

TABLES‑ALL TYPES

Chicago Booth ................................. Page 24 .....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 25 .....773‑784‑2503

TOMATO PRODUCTS

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

TRADE PUBLICATIONS

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

TRUCK REFRIGERATION REPAIR

Standard Truck Repair ........................................312‑706‑9897

TRUCK SERVICE & REPAIR

Standard Truck Repair ........................................312‑706‑9897

TRUCK‑REFRIGERATED

DCI Central (Hotshot) ...................... Page 28 .....800‑468‑7478

TRUCK‑SALES & SERVICE DCI Central (Hotshot) ...................... Page 28 .....800‑468‑7478 TRUCK‑SALES NEW & USED D & S Truck Center .......................... Page 30 .....708‑352‑5551 TV SALES, SERVICE & INSTALLATION Prime Time Sports ..............................................847‑637‑3500 UNIFORMS Valley Linen Supply .............................................630‑897‑4474 VALET PARKING SERVICES Start Parking Company .................... Page 26 ..... 847‑366‑2111 VENTILATING‑SYTEMS CLEANING Olympia Maintenance ...................... Page 32 .....708‑344‑0344 Airways Systems .................................................630‑595‑4242 Averus .................................................................800‑393‑8287 VIDEO GAMING TERMINALS Illinois Video Slot Mgmt (IVSM) ..........................847‑612‑8781 WALK‑IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical......... Page 30 .....847‑381‑0448 WALK‑IN COOLERS AND FREEZERS Custom Cooler & Freezer ................ Page 40 .....630‑879‑3131 WASTE REMOVAL‑ALL TYPES Xtreme Environmental Solutions......................855‑9RE‑DUCE WEBSITE DESIGN Americaneagle.com ............................................847‑699‑0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ...... Page 17 .....630‑930‑9516 WHIPPED CREAM Instantwhip Chicago......................... Page 22 .....800‑933‑2500 WILD BOAR SAUSAGES P & S Meats ........................................................773‑775‑1503 WORKERS COMP INSURANCE Farmers Insurance‑Mark Holihan .......................847‑823‑6800 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ...............................................630‑483‑2256

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Lincoln Park - 2060 N. Cleveland Ave. - Four Farthings

Rare opportunity to acquire one of the oldest and most successful restaurant/bar locations in

Lincoln Park. Corner location with patio and seating for 99. Strong gross sales and loyal clientele.

Size: 2,500 SF (Bus.) Sale: $699,000 (Bus. Sale) Rent: $12,613/Mo. (taxes included) Agent: Scott (Code: 344)

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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 entire current listings

Chicago’s Premier Hospitality Real Estate Brokers

Vernon Hills - 634 S. Milwaukee Ave. - The Forge Club

Restaurant reminiscent of swanky supper clubs with onsite parking available. Complete with

private dining rooms, banquet room and valet parking. Property sits on 5.25 acres of land.

Size: 11,745 SF (Bldg.) Sale: $1.85M (RE Sale) Rent: $18/SF (Net) Agents: Gina/Frank (Code: 504)

TOO NEW TO PUBLISH SNEAK PEAK!Retail Spaces Suitable for Restaurant or Bar Concepts In:

Contact us for more details...

Edgewater - 5842 N. Broadway St. - Abyssinia Ethiopian Restaurant

Fully fixtured and equipped restaurant includes retail and incidental liquor licenses as well asblack iron hood. Occupancy card for 42. Two blocks from Throndale Red Line CTA stop.

Size: 1,900 SF (Bus.) Price: $79,000 (Bus. Sale) Rent: $2,300/Mo. (Gross) Agent: Juan Carlos (Code: 1018)

Lakeview - 3056 N. Lincoln Ave. - Formerly Chizakaya

Beautiful eatery with open kitchen and communal dining. Standalone building is easy to view from the street. Owner willing to consult new operator. Rental Rate negotiable.

Size: 2,200 SF (Approx. Bus.) Price: $149,000 (Bus. Sale) Agent: Juan Carlos (Code: 1007)

Lakeview, East - 3109-13 N. Broadway St. - Former House of Fine Chocolates

Restaurant/Bar/Retail space on Lakeview Restaurant Row. Black Iron, multiple walk-in coolers,HVAC, plumbing and electrical. An easy re-concept. Space is divisible. Zoned B3-2.

Size: 5,016 SF (Bus.) 1,700 SF (Min. Divisible) Rent: $42/SF (Net) Agent: Jarrett (Code: 625)

Loop, West - 1140 W. Madison St. - Restaurant/Bar/Cafe Space for Lease

Street level retail space with full basement and 9 foot ceilings.Landlord will contribute to build- out! Be a part of the tremendous West Loop expansion. Space is divisible.

Size: 2,500 SF - 12,500 SF (min. div - max. cont.) Rent: $25/SF (Net) Agents: Scott/Juan Carlos (Code: 340)

156 N. Jefferson St., Ste. 201R, Chicago, IL 60661 Phone: 312-575-0480 For a complete list of available restaurants and bars or to speak to a representative

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

PPA License

Tavern License

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Uptown - 4609‐4613 N. Sheridan Rd. & 5050 N. Sheridan Rd.

4609-13: 3 raw restaurant/retail spaces. Combine spaces w/ potential lobby access & parking.5050: Single-story, raw space, open floor plan, loading dock, & potential sidewalk café.

Size: 3,750 SF (5050) Rent: $18/SF (Gross) 2,844 SF (4609-13) Rent: $18/SF (Gross) Agent: Scott (Code:1016/17)

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West Town - 2700 W. Chicago Ave. - Corner Restaurant/Bar for Lease

Straight lease opportunity. Restaurant/Bar infrastructure in place. ADA accesible restrooms, 2 marble bars, Black Iron & exhaust vent. Great exposure and large sidewalk cafe potential.Size: 3,246 SF (1st Fl. & LL) Rent: $18/SF (Net 1st Fl) Rent: $6/SF (Net LL) Agent: Juan Carlos (Code: 1003)

FFE

West Town - 1367 W. Erie St. - J Patrick’s Irish Bar & Grill

Restaurant/bar with basement and sidewalk cafe potential. Catch nearby Blackhawk, Bullsand concert goers before/after shows. Ideal for Owner/Operator. Seller financing available!

Size: 2,200 SF (Bus.) Price: $149,500 (Bus. Sale) Agents: Jeremy/Jerrod (Code: 464)

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Lakeview, West - 3351 N. Lincoln Ave. - Formerly SuVan’s Bakery

Cafe/Bakery with fully built-out kitchen and Black Iron. Features below market rent, spaciousmain level, open floor plan and fully finished basement. Adjacent to Brown Line station.

Size: 2,187 SF (Bus.) Price: $99,000 (Bus. Sale) Rent: $1,575/Mo. (Net) Agent: Jarrett (Code: 602)

Lakeview, West - 3351 N. Lincoln Ave. - Formerly SuVan’s Bakery

Cafe/Bakery with fully built-out kitchen and Black Iron. Features below market rent, spaciousmain level, open floor plan and fully finished basement. Adjacent to Brown Line station.

Size: 2,187 SF (Bus.) Price: $99,000 (Bus. Sale) Rent: $1,575/Mo. (Net) Agent: Jarrett (Code: 602)

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Western Suburbs - High Grossing Nightclub 1Block from Major Highway

Rare opportunity! Very profitable, high volume nightclub business with 2 year old build out.Located 1 block from dynamic shopping area with major retailers, restaurants & parking.

Size: 12,000 SF (Bus.) Price: $775,000 (Bus. Sale) Agents: Scott/Frank 630.247.1099 (Code: F69)

Western Suburbs - High Grossing Nightclub 1Block from Major Highway

Rare opportunity! Very profitable, high volume nightclub business with 2 year old build out.Located 1 block from dynamic shopping area with major retailers, restaurants & parking.

Size: 12,000 SF (Bus.) Price: $775,000 (Bus. Sale) Agents: Scott/Frank 630.247.1099 (Code: F69)

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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!!!

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.

Reduced to $395K... OBO. Must sell!!

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

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

LOCATION! LOCATION! LOCATION!West Dundee. Former “M.T. Barrels” on Main St. ... Rt#72!Vintage building with Dining/Bar/Banquets/Patios ... on the

river! Fantastic build-out. Fully furnished & fixtured.Pristine condition. Great Lease. FF&E @ $100K.

SPORTS BAR / CLUBSW Suburbs’ premier entertainment venue.

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!

BANQUETS / RESTAURANTLocated in prominent West Suburb. Est. over 50 years. Draws from Elmhurst, Lombard, Oak Park and Chicago.

Banquet hall seats 250 and is divisible. Restaurant seats 130 plus 40 in bar. Two kitchens!! Building is brick, 11,416 sf; lot is 67,557

sf. and parks 120. Excellent equipment, package, signage and exposure. Renovated in 2007, this facility is in overall outstanding condition. Recent appraisal. REAL ESTATE, BIZ, FF&E @ $2.25M

DES PLAINESJust listed! 1881 Oakton (at River). Freestanding. Brick. Seats 100.

Parks 33. Fully equipped. Extenuating circumstances caused closing. You concept! Key $ @ $85K. Great lease w/ options.

BRIDGEPORTPlay ball! 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!

BIZ, FF&E @ $225K

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

MORE LISTINGS AVAILABLE–CALL!SELLING? ALWAYS CONFIDENTIAL!

[email protected] 847/778-3571

Happy New Year!!

MEMBER: CRBA MEMBER: CRBA

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24 HOUR VOICEMAILEmail—[email protected]

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

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

CHICAGO - BELMONT CRAGIN AREAFormer Anastazia Restaurant-Bar- Banquet-ClosedPolish American Restaurant5221-23 W. Diversey AvenueLot 50x125 or 6,318 SF/Building: 4,318 SFFor Real Estate: $450,000

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; For Business: $199,500 with 50% down

NORTHEAST SUBURBS -DOWNTOWN EVANSTONJava Joint, Best Coffee Shop in AmericaCollege town coffee shop. Established for 20 years. Great for meeting friends, studying or working on your laptop while enjoying delicious treats. Seats 80, plus 30 in the outdoor patio. Business: $149,500

with 50% down; owner financing to qualified buyers.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

NORTHWEST SUBURBS - SPRING GROVE & LIBERTYVILLEPizza & Sports Bar. Real $$$$ MakerWell establishedSelling Business Only

WEST SUBURBS - BERWYNFormer Tavern-Banquet-Closed 3243 S Harlem Avenue across from Riverside, next to famous Pierce Banquets4,750 SF buildingFor Real Estate: $349,000

SOUTHEAST SUBURBS - HARVEYFormer Cancun Restaurant/ Night Club-Closed289,295 E. 159th StreetFree standing 5,255 SF bldg. on 2 corner lots NWC & NEC of 159th & Carse.

Total 16,678 SF land. For Real Estate: $119,000

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: $1,200,000

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

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: $419,000

FAR NORTHWEST SUBURBS - ROCKFORDFormer Bar-Restaurant4303 W. State Street. Free standing 4,180 SF restaurant plus partial basement on 19,890 SF lot. Real Estate taxes: $3,776Price: $104,900OUT 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

Happy New Year! Thank You for Your Support!

Attn: Chef’s, FS Execs, EntrepreneursVery Profitable Full Service

Catering OperationState of the Art Kitchen, Turn Key Staff in Place,

Long Term Lease. Excellent Reputation, Excellent Backlog of Business. Niche Market,

Excellent Earnings and Profits, Fair Price.Make Money…Day 1

MSL Real EstateInquiries to be sent to: [email protected]

Include contact info

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!

Looking for salespeople?

Save money and get more street exposure by starting a consistent

ad campaign in Food Industry News.

We go where salespeople can’t.Call us today. 847-699-3300

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

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GET IT WHILE IT’S HOT!• Great Burbs Locale, Newly Remodeled! Fast

Food Rest. with approx. 40 seating! High Volume! Great Lease! Priced in low 200s. Possible seller financing. Call for Details!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.

FAMILY PIZZERIA - BLOWOUT SALE!• Property includes Free Standing 7,200 sq. ft.

facility on 1.3 acre site. Suburban location. Turn key. Call for details. Also available lease with option. Seats 200+ with outdoor patio and beer garden. Way under market!

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.

RESTAURANT W/ BAR• Contemporary casual restaurant with bar.

Free standing, 5,000 sq. ft. w/ outdoor patio. Business/retail area. High volume sales. Upscale interior decor. Great long-term lease. A steal at $399,000.

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 BAR/NIGHT CLUB• With outdoor patio. Approx. 6,000 sq. ft.

Free standing. Located in SW suburbs. Well est. Newly remodeled. Business only, $289,000.

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

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

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

on major Hwy near stop light intersection. High Vol-ume $ales! Property & Business $499K or Business Only $149K w/ Low Rent! Call for Details!

NORTHWEST SUBURBS• 8,000 sq. ft. restaurant facility with banquet

hall. Well established. Seats over 300. Plenty of parking. $974,900 for business with property. $849,000 property only.

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 $139,900

HAPPYNEW YEAR!

LANDMARK & HISTORICAL RESTAURANT• The Launching Pad is available! This South Suburban

Location been serving fast food items & ice cream for 50 Years! Liquor License available. On Historical Rt 66; a Tourist must-see with the “Gemini Giant!” For purchase or lease. Call for details!

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 TYPE ASKINGAddison, IL SPORTS BAR $145,000 Alsip, IL MEDICAL OFFICES-FOR LEASE Call Alsip, IL HAIR SALON $45,000 Broadview, IL FAST FOOD With PROPERTY $795,000 Buffalo Grove, IL RESTAURANT $1,300,000 Buffalo Grove, IL RESTAURANT & PROPERTY $2,800,000 Burbank, IL HOUSE $125,000 Burbank, IL RESTAURANT $820,000 Burbank, IL MIXED USE $425,000 Burbank, IL MIXED USE $1,370,000 Chicago Heights, IL PIZZA BAR With PROPERTY $235,000 Chicago, IL PRINTING With PROPERTY $395,000 Chicago, IL FREE STANDING STORE $350,000 Cicero, IL 26 APARTMENTS $1,379,000 Crestwood, IL FAST FOOD, PIZZA, PROPERTY $1,250,000 Elgin, IL FAST FOOD $125,000 Elk Grove Village, IL BREAKFAST-LUNCH $144,000 Maywood , IL COMMERCIAL $1,195,000 Palatine, IL PIZZA $20,000 Pekin, IL FAST FOOD $135,000 Schaumburg, IL BREAKFAST LUNCH $125,000 Skokie, IL FAST FOOD $84,900 St. Charles, IL FAST FOOD With PROPERTY $855,000 Valparaiso, IN FAST FOOD $90,000 Valparaiso, IN FAST FOOD With PROPERTY $375,000

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 busi-

ness, 3) FREE FARMERSTM insurance quote

Happy Holidays and Happy New Year to You and Yours!

Breakfast and Lunch Business For Sale in SW Suburbs

Established over 12 years. Well established clientele base. Easy access to major highways.

Seats over 140 with over 100 parking places.Turn key operation.

Serious inquiries only - $250K firm.Contact 630-310-0894

FAST FOOD BUSINESS FOR SALEAt busy intersection in Elmwood Park, IL.Specializing in Italian beef and burgers.

Drive thru, seating for 40, parking for 20 cars.Building 2,200 sq ft. VERY CLEAN!

Popular restaurant name.For business, fixtures and equipment.

$55,000Owner financing available.

Call for details (708) 323-6836

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. $925,000

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

5 parking spaces.4131-33 N. Rockwell, Chicago

Heavy duty electric.600 amp service - 3-phase.

$795,000 ($76 psf)• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Bucktown/West DePaul$650,000

Retail & residential. One of akind. Corner storefront with 4large apts. Zone B-32. Use forrestaurant with liquor, office orretail. 1st floor 25’x141’, 3,500

sq. ft. with full basement.3 blks. to 90/94.

Apartment income equals $3,875.Tenants pay all utilities.

Storefront available to rent,$2,700 per month.

Call Wesley at 773-671-1273

n 20,000 square foot retail center located in the northwest suburbs. Prop-erty is 100% leased to long term tenants. Excellent location and owner financing available to qualified buyers at 3.9% equating to a 19% cash on cash return based on a $500,000 down payment. Please call for details. Principals Only

n Vacant parcel ready for devel-opment. Arlington Heights approved a multi unit condominium project with ground floor retail and underground parking

n Prime corner property in South Elgin on Randall Road ready for devel-opment

n Well known Irish Pub and Res-taurant located in the heart of Forest Park. Freestanding two story bar and eatery with outdoor patio and ample park-ing. $1,500,000

PAPPAS REAL ESTATE

INC.

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

Happy New Year 2013from Dean Pappas!

Italian American CuisineRestaurant & Pizzeria3,750 sq. ft., full bar, 3 yrs. in business. Still operating.

Great business income. Serious inquiries only.

Self existing inline building. Available business w/ lease or

w/ purchase of property.Email: [email protected]

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BookshelfBrandscaping: Unleashing the Power of PartnershipsAndrew M. Davis; $24.95ISBN: 978-0-9833307-8-3Content Marketing InstituteLeo Burnett’s Senior VP Joe Duncan re-cently remarked that BRANDSCAPING was the one book he’d recommend on marketing, and that’s both heavy and well-deserved praise. Andrew Davis knows that common sense solutions often shoot past the best of us. The idea of the individual being an extension of a brand is direct and powerful... in Davis’ explanation on how to make it work. Davis has slowed down the obvious, as well as the smartest ways to promote your brand through partnering with like-minded allies to create win-win scenarios that shine like gold. Nordstrom’s, George Foreman and Finding Nemo all have the concept down; if your mind is open, and you can harvest positive responses from literally everything that surrounds your brand, you’re getting close to why this isn’t just essential reading, it is the dynamite that propelled world leaders, top marketers and killer brands to success. –MB


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Take Six Deep BreathsWhen you’re feeling overwhelmed by job pressures and ready to explode, spend a few minutes by

yourself and take six deep breaths. Breathe in through your mouth. Feel your chest expand as your lungs fill with air. You may be surprised at how relaxed you feel after this excercise.

(Fife & Drum, Colonial Life & Accident Insurance Co., 1200 Colonial Life Blvd., Columbia, SC 29210)

A Last Word of ThanksWe here at Food Industry News appreciate

your patronage and readership. For over thirty years, we’ve been trying to help businesses just like yours to compete in our market, and through both good times and recessions, catas-trophes and cloudless days, we’ve weathered the courses of any business. This year looks to offer both unusual prosperity and new challenges. My

message is simple: Plan ahead for tough times because they come back... and so do good times. Train and save for new opportunities; they will be calling. Build strong teams. Be ready to steal good advice and new prospects. Be smart and brave; it’s better than being dumb and gutless. I have weathered every kind of adversity in my 80+ years, and this I know: It’s all worth your best effort... always. Jim Contis, Publisher, December 2012

Consider the ConsequencesStrategic tips for lessening anxiety: n Don’t do anything which, afterwards, might lead you

to tell a lie. n Write it down. “The palest ink is better than the most retentive memory,” says an old Chinese proverb. Write down appointment, plans, ideas... anything you want to be sure to remember later. n Take the time to ask questions or repeat directions. n Know the difference between needs and preferences. Don’t let yourself get too attached to the latter. n Anger is stress wrapped in anxiety and blame; walk away from arguments and refocus on what the root of the conflict is. Once fixed, you’ll be the hero, not the villain.

(Connections, Herman Miller, Inc., 8500 Byron Rd., Zeeland, MI 49464)

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KeyImpact Sales & Systems, Inc.901 Busse Rd.

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Now,customerscanorderfromyouanywhere:online,mobile,Facebookpage,restarauntapp,orfromyourwebsite!

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fin jan 2013 2

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