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Bring On The Barbecue!

Q-BBQ features their Memphis Style Baby Back Ribs and Carolina pulled pork sliders served on brioche buns with fresh cut fries. Q BBQ has two locations: 70 S.LaGrange Rd. in LaGrange and 103 S. Main St. in Naperville, IL. Real Urban Barbeque’s savory sliced smoked turkey sandwich comes with cole slaw, golden corn bake and pickles in two locations: 610 Central in Highland Parkand 1260 S. Milwaukee Ave. in Vernon Hills, IL. This issue features the best of Chicago-area BBQ; See our Spotlights on Chica-goland’s BBQ masters on pages 6, 8 and throughout the issue.

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Food Industry News® May 2013

Food Industry News Issue 5, May 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 News

Valerie Miller President and Publisher

Mark Braun Associate Publisher

Terry Minnich Editor

Cary Miller Advertising/Vice President

Paula Mueller Classifieds/Office Management

Nick Panos Corporate Counsel

––––– James Contis 1927-2013

Starbucks Acquires Coffee FarmStarbucks bought its first coffee farm on Friday, a 600-acre property in Costa

Rica where it aims to develop new bean varieties and test methods for fighting a fungus called coffee rust that is threatening coffee-bean crops. “We are talking about doing innovative things we would not be able to do without this farm,” said CEO Howard Schultz. – Adapted from The Wall Street Journal

NRA Testifies on Minimum Wage

A National Restau-rant Association member told a Senate panel that a federal minimum wage increase would have a negative effect on the pre-dominantly small-busi-ness restaurant industry and ultimately harm em-ployees - possibly forcing restaurants to reduce em-ployee hours, postpone plans for new hiring and expansion, and reduce the number of employees in restaurants. Recently introduced legislation would increase the feder-al minimum wage rate by 39 percent, from $7.25 an hour to $10.10 per hour.

– restaurant.org

Menu Labels Help Least Health Conscious Diners

Oklahoma State Univer-sity researchers who stud-ied customers at a cam-pus restaurant found that the least-health-conscious diners consumed the few-est calories when ordering off menus that listed calo-rie counts or color-coded healthier options. Overall, diners using the alterna-tive menus ate fewer cal-ories than those who or-dered off standard menus. People who are not health conscious, however, are “precisely the people that menu labeling laws are of-ten trying to influence,” the researchers wrote on the website of the Inter-national Journal of Behav-ioral Nutrition and Physi-cal Activity. – Reuters

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Publisher’s Insight

Stop to observe, breathe and find some-thing joyous in your life. Laughter is

the medicine that saves the soul. Remember this: time flies like an arrow and fruit flies likes bananas.Some rules from the very wealthy:

n Ninety percent of the super-successful say they have some form of equity in their business stakes, versus less than half of the rest of workers. Eighty percent of “business brilliant” people say they already have an equity stake in their work. Just 10 percent of the middle-class have an equity position of any kind, and the vast majority (70 percent) say they’re not even trying to get one.

n The “Edge” is crucial. About 90 percent of “business bril-liant” individuals say they are always trying to grab an edge, compared with just about 40 percent of the middle-class. Gain-ing even small advantages in a series of deals can have a cumu-lative effect on your wealth, but since most people aren’t even looking for one, they’re that much more likely to end up on the disadvantaged side of every deal.

n Do one thing better than anybody else and run with it. Most other people, though, think that wealth requires a big, new idea. Unfortunately for them, big ideas are rare and risky. Too many people are waiting on the sidelines for the perfect big idea to come along, while the most successful people have jumped in the game, and busily honed their skills at execu-tion.

n Get to know what makes your best (and worst) people tick. An essential belief of about seven in 10 people in top businesses, suggests that an employer’s willingness and de-sire to really get to know and understand their staff is a sure marker of success... and one that most businesses don’t have. A couple of the best ideas at the Contis family restaurant came from a waitress. Your crew wants you to succeed and be happy, so tap them for guidance from the floor.

The highly-successful have more failures than most of us, but they use those failures to help them succeed on the next attempt. A tiny 17 percent of the rest of society say they learn from their failures. Everything worth trying contains an ele-ment of risk, so take it or take a walk. If you fail at a great idea, you might as well learn enough to eliminate the risks and succeed on the next round.

n Long-term presence is more important than short-term sales. Successful people want to keep their brand visible, and consistently stay in the eye of their audience as well as potential audience. They use proven marketing from proven marketing pros, not a website built by somebody’s nephew or an ad designed by someone’s niece. The super-successful rely on the best talent who can deliver the best results. Cut corners? Cut outcome.

Every idea that you ignore will get used by someone else.

n When you don’t rely on facts, you’re relying on fantasy.n Learn when to walk away from a bad deal. Over two-

thirds of top business winners will respond when their senses say to cut bait and run; the rest of us will sit still with a losing hand.

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The Customer Comes Second?In their search for excellent customer service,

many restaurant owners often invoke the old adage, “the customer comes first”. Yet many operators are left scratching their head, when the more they re-peat this mantra, the less their staff seems to put it into practice.

How much respect, appreciation and recognition do you actually give to your staff? Do you praise them for a job well done—even if it’s routine? When you find them doing something wrong do you pull them aside privately or do you find yourself calling them out in front of others? How often do you re-mind them of their importance? Does your staff feel dignified in their jobs, or do they only do it for the money?

As an owner or manager you have great influence over the work environment. Here are some tips for making your staff feel appreciated and respected:

Smile - it’s often been said that a smile requires much fewer muscles than a frown; besides, a smile given is more likely to get a smile in return.

Listen more and talk less - take time to communicate more effectively by asking your staff how you can better help them do their jobs - and then listen to their responses with genuine empathy.

Call them by name - Dale Carnegie once wrote there is no sweeter sound than hearing one’s own name. Name recognition is one of the most effective forms of flattery and makes the recipient feel valued.

Respect their time - you don’t want your customers to wait, so why make your employees wait when they need your help, advice or direction?

Give them your undivided attention - have you ever been telling someone something and noticed they are constantly looking away or are distracted? Don’t allow in-terruptions or distractions to take your eyes or attention away from the one you are talking with.

Say please and thank you - simple courtesy and man-ners produces amazing results. Chic-fil-A and Marriot are well known for teaching their staff to respond with, “My pleasure” whenever a guest tells them thank you. Is it any wonder they are recognized leaders in customer service?

Apologize - when you make a mistake with an employ-ee, admit it, apologize for it and then correct it. Showing humility conveys respect and sincerity.

Criticize in private - managing employees oftentimes requires that disciplinary action be taken when rules or policy are not followed. When corrective action becomes necessary, do so in a private setting. This shows respect and dignity and will be recognized by the entire staff—not just the one being disciplined.

When you treat your staff in a manner that makes them feel like #1 in your eyes, they’ll almost cer-tainly treat your guests as #1 in their eyes. – Adapted from

Restaurantowner.com

Spotlight on Chicagoland’s Barbecue MastersThe Patio7220 W. 91st St., Brid-geview, IL 60455(Multiple locations)

It all began in 1977 when owner, John Ko-liopoulos, purchased a small piece of land in Bridgeview, IL with one thing in mind: to build a restaurant that serves quality food and delicious barbeque baby back ribs! In need of a name for the restaurant, John thought hard as he stared at his new establishment situ-ated between two apart-ment buildings. “That’s it,” he thought - a Patio for the apartment build-ings where people can enjoy great barbeque and relax!” Thus, the concept and the perfect name, “The Patio” was born!

They take great pride in using only the finest quality ingredients that are preservative and fill-er-free, and freshly-pre-pared the old-fashioned way. They never cut cor-ners! Their famous Bar-becue Ribs and Rotis-serie Chicken are always cooked fresh throughout the day, and their sig-nature smoked meats - sliced Beef Brisket, Pulled Pork, and Pulled Turkey - are seasoned and slow-cooked for hours. They make their own soups from scratch daily and they even grind and patty their own ham-burgers. The way they do things may require extra effort, but they believe you can really taste the difference!

Bulgarians, romanians and other eastern europeans are leaving home to follow work worldwide.

Bulgaria’s 7.3 million population last year lost nearly 600,000 workers. –Bloomberg

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Technomic Spotlights Family Dining Restaurants

To help foodservice executives better understand consumer behavior, preferences and attitudes re-garding family-style dining, Technomic has devel-oped the Family-Style Restaurant Consumer Trend Report. Interesting findings include:

n Forty-five percent of Millennials and 57 percent of Hispanic consumers say they visit family-style restaurants once a week, compared to just 41 per-cent of all consumers polled.

n Affordability, cravings and comfort foods drive visits: 69 percent of consumers say they are likely to visit family-style concepts when seeking sit-down meals at an affordable price, and roughly half say they’d visit when craving certain menu items (54 percent) or when seeking comfort food (45 percent).

n Amenities that make the dining experience easier for moms in particular are likely to be well-received at family-style restaurants; 50 percent of moms, and 34 percent of dads, say toys and games for children are highly appealing at these locations.

n Healthy kids’ options are more important than expansive kids’ menus. More than half of parents (56 percent) place high importance on healthy options, compared to just half of consumers who say expan-sive menus for young children, tweens and teens are important.

n Fresh descriptions resonate strongly with fami-ly-style consumers; 61 percent of consumers would pay more for items described as fresh, compared to two-fifths of consumers who are willing to pay a premium for other leading health call-outs, such as seasonal, natural, lowfat, low calorie and more.

n About half of consumers (48 percent) polled say they would be very likely to try new or unique items or flavors at family-style restaurants. Ethnic items are one way to add new flavors; three out of 10 con-sumers say they would like family-style restaurants to offer a wider variety of ethnic items. – Technomic, Inc.

Spotlight on Chicagoland’s Barbecue MastersSmoke Daddy1804 W Division St, Chicago, IL 60622

The Smoke Daddy is a must see in one of Chicago’s hottest, and most eclectic neighborhoods. The best and most flavorful BBQ in the Windy City also brings you more character than any neighborhood rib joint has to offer. They smoke all of their meats in house each day in the “Lil Red Smoker.” Liven up your next event with our world class BBQ catering in Chicago. They take great pride in offering Live Music 7 nights a week at no cost to you. Do yourself a favor and stop in for some of their amazing, world-renowned BBQ and enjoy their funky rhythms. They’ll be waitin’ for ya!

Burger King at aTmsBurger King began advertising on the backs of ATM receipts. Millions of coupons offer a free Whopper with the purchase of a Whopper and other deals at over 25,000 ATMs across the nation. The 4-color coupons will be printed short to allow users to tear off confidential information before making their Burger King purchases.

5 Top Soft Skills Bosses CraveUS News & World Report points to these eseential five skills that employ-ers want when interviewing:1. Work ethic. Make sure to weave your thoughts about how impor-tant the company’s mission and vision are to you and explain why you’re willing to go the extra mile to help the organization succeed. One tenet of evaluating candidates is that past performance is a pre-dictor of future results. Make sure you prove that you have a strong work ethic by giving examples from the past about how you went above and beyond the call of duty to get a job done. 2. Positive attitude. Give examples of how you improved employee morale in a past position, or how your positive attitude helped mo-tivate your colleagues or those you managed. Especially if you tend to be more low-key, smile when you shake the interviewer’s hand and make an extra effort to add some intonation and expression to your responses. Make sure you aren’t boring or dry, or you could lose your chance to be hired.3. Communication skills. Your interview is a great opportunity to demonstrate how well you com-municate, so be sure you prepare and practice responses to showcase your best skills. 4. Time management. This is a crucial skill many employers seek in their hires. Be prepared to ex-plain how you prioritize the most important items first, delegate the items that others can do and figure out a way to get things done in the confines of your resources on the job.5. Self confidence. It’s in the way you present yourself, including how you dress for the interview, the way you approach to shake hands and how you speak about your experiences during the inter-view.If you’re not particularly confident, practice acting like you are. Make direct eye contact when speaking with strangers. Rehearse speak-ing in a more confident-sounding voice. Don’t forget about body language, which is one of the first ways employers will gauge your confidence levels.

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Why Marketing Goes Wrong So Often(and what to do about it)by John Graham

Marketing is a mystery — at least that’s the way it seems when compared with just about every other company function. As it turns out, demystifying marketing is rather easy. Marketing is simply aligning an organization’s products and services so customers come to identify with a brand. To better understand why marketing goes wrong and what can be done about it, here are some common pitfalls, obstacles and stumbling blocks:

1. Management believes it knows marketing. It’s not uncommon for the person in charge of marketing to report to someone who “loves marketing” and has strong opinions, but little or no marketing knowledge. This is often the same person who says, “I seem to have a flair for marketing.” In such a situation, the person charged with the marketing responsibilities has two options: either bang heads or cave-in to the pressure.

An annual marketing plan that’s approved by management can help avoid such difficult and, frankly, depressing situations. Without that, there’s only chaos and unacceptable results.

2. Marketers make a splash rather than a difference. Soon after arriving at Radio Shack as EVP and CMO, Lee Applbaum kicked off a campaign to rebrand the lackluster performance of this venerable company. It would now be known simply as “The Shack.” That didn’t last long and neither did Applbaum. Unfazed by reality, his final Tweet, as reported by the Dallas Business Journal, said it all, “Been a great 3.5 years @RadioShack. Hopeful I had a positive impact on the brand. On to the next one.”

Rather than listening to what a marketer says, it’s better to ask questions. For example, “What would be your plan for the first 90 days on the job?”

3. Lack of discipline. It’s easy for marketing to get out of hand, particularly when there are so many “great ideas” flying around everyday. It takes a very strong person to listen and then say “no” to anything that’s off plan. Making exceptions and giving in can spell trouble.

The best way to stand firm is to have carefully developed, absolutely clear and well-documented objectives.

4. Failure to engage customers and prospects. Lincoln Motor Company’s recent 60-second TV spot got it right by abandoning “telling,” starting with its “Steer the Script” title. They invited people to Tweet about their favorite road trip, and the spot featured excerpts from fun episodes, not the car. It ended this way: “The story starts with you because luxury always should.”And it isn’t just “luxury” that should start there. That’s where all marketing should begin.

5. Unrealistic budget. While there are always ways to improve marketing efficiency without damaging effectiveness, all-too-often companies expect those in marketing to produce extraordinary results with an underfunded budget. There’s nothing wrong with a lean budget, but one that’s anorexic simply won’t work. Today, marketing tools cost money and not to take advantage of the latest technology is a prescription for failure if a company wants results to match its expectations. And, while junior marketers can add value, it takes a senior, experienced professional to steer the ship in the right direction.

6. Failure to think through the implications. Ron Johnson created Apple’s successful Apple’s retail stores and then moved on to JCPenney. Soon after arriving, he rolled out a massive TV marketing campaign that succeeded in confusing consumers who had been accustomed to 400 “sales” a year. When asked how he was going to correct the problem, he told the interviewer that the marketing “overreached,” adding, “It didn’t do the hard work.” Then he noted, “There was too much TV and not enough print.”

Here’s the translation of the jargon: he roared in as CEO, shot from the hip with “a great idea” and when it failed, he came up with an excuse and flipped back to JCP’s traditional print promotion strategy, which isn’t doing the job, either. Failure to think through marketing initiatives follows one path: justification for failure and repeating the cycle.7. Keeping marketing too narrowly focused. Although bouncing

too many marketing activities at one time is possible, there’s a seductive tendency to do just the opposite, to lighten the load by peeling away activities or stripping them down so they’re only marginally effective.John R. Graham of GrahamComm is a marketing and sales consultant and business writer. He publishes a free monthly eNewsletter, “No Nonsense Marketing & Sales.” Contact him at [email protected], or johnrgraham.com.

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Spotlight on Chicagoland’s Barbecue MastersUncle Bub’s BBQ and Catering132 South Cass Avenue, Westmont, Illinois 60559

Uncle Bub’s Hickory Smoked BBQ Restaurant was born in 1997 in Westmont, Illinois. While fulfilling a lifelong family dream, the restaurant and catering business quickly satisfied a culinary void in the western suburbs of Chicago: Authentic, Pit-Smoked Barbeque.

True barbeque is a labor of love and it begins with the meat. Uncle Bub’s always selects premium cuts of pork, beef, ribs and chicken. First they dry rub our meats with our secret blend of spices, then they place the meat into our hardwood smoker to receive hours of slow-smoked flavor. BBQ pitmasters have always agreed on one thing – you can’t rush the final product. When it’s ready, Uncle Bub’s slathers it with our award winning sauce and delivers it fresh to you.

One of the ways to challenge and hone one’s culinary skills is through competition. BBQ competitions are a weekend way of life through the heartland. Using these contests as a tool, Uncle Bub’s BBQ team has been measuring smoke and swine against the finest BBQ craftsmen in the country culminating with a 1st place wins at the Naperville Rib Fest and Nuggets BBQ Cookoff in Reno, Nevada.

BBQ is a commitment, and the staff at Uncle Bub’s works tirelessly to insure each and every customer’s satisfaction; from the kitchen, to the wait staff, to the catering crew that delivers to you; each share in this common goal. This dedi-cation, consistency of high quality and attention to detail are Uncle Bub’s promise and unwavering commitment to you – the customer.

The Stoelting F122 is a compact, space-saver unit, counter top shake and slush freezer that offers the con-venience to serve frozen beverages, shakes, smoothies, or frozen cock-tails. The IntelliTec2™ control com-municates with the operator through a multiline graphics LCD display using full text instructions. Two large freezing cylinders for high volume dispensing and quick recovery.High capacity refrigeration system with a 12,000 Btu/hr compressor produces volumes of shakes or frozen beverages. Stainless steel auger, heavy duty speed reducer, 3/4 hp drive motor sets the standard for life long dependability. Each door has clear polycarbonate that highlights pre-flavored products. Available from Kool Technologies on page 21.

Spotlight on Chicagoland’s Barbecue MastersSmoque BBQ3800 N Pulaski Rd, Chicago, IL 60641

Smoque (smōk) BBQ is a neighborhood kind of place that cooks up BBQ good enough to make it a true destination. It was created by five regular guys who happen to be passionate about food in general and BBQ in particular.

They believe barbecue is at its best when all of its power-ful flavors combine and harmonize. The natural flavors of the meat. The savory flavor of hardwood smoke. The spiciness of the rub. The sweetness or pungency of the sauce. When these elements are in balance, you have found BBQ heaven.

They’ve worked hard to match the right cut of meat with the right rub, wood smoke, sauce, and cooking technique. Their proprietary sauces and rubs are crafted from scratch in their own kitchen. Same goes for their sides.

Above, some of the full selection of knives and tools available at North-western Cutlery. Knives can be sharp-ened while you wait (or browse), and it’s an amazing array of moleculer gas-tronomy equipment and supplies. See their ad on page 12.

The bottom line is Super Samplers are made specifically to make your job easier and your business more profitable. (It doesn’t hurt that they are delicious too!) Available from Riverside Foods (riversidefoods.com), as well as many other distributors including Gold Medal. Combinations are the perfect compliment to almost any meal or bar offering. Free point of purchase materials, table tents and posters make selling easy.

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Marketing On your Dime

Everyone markets his or her own brand, knowingly or not. Customers, suppliers, and the public in turn form opinions about your store from their ex-periences with you. In turn, your senses have to be tuned in everyday to send the message you want received. Or, simply put, it’s always show time.

It’s worth branding when the time and energy adds to the bottom line. And if it’s worth doing, it’s worth starting. It might be your restaurant, an item on the menu, house spe-cial or store logo; branding is something you do till you close the doors. If you are branding, make sure your whole team understands the brand and ev-eryone is pushing or pulling the same way. One weak link breaks the chain.

For smaller companies; branding on your dime is much easier than you think. Howev-er, someone high up has to own the responsibility of branding. It does not happen by accident. Is there anything you brand to-day? If so, write as many ob-servations as you can about the company’s efforts.

After you do that, try your best to see it from your cus-tomer’s view. When you do it on your dime, be objective. One way is to leave the store for an hour on a busy day, upon returning, write down your observations. As you pull into the parking lot, do you see any cars, litter, loitering, customers going back and forth, employ-ees standing around on the cell phone or smoking? Any store signage; how is the paint job, the windows, any welcome sign?

As you walk in, take a few steps and stop. What do you see, hear and smell? Take in as much as your senses can gath-er. Don’t rationalize away your observations; just make a list of things your senses observe,

describing what you see with-out trying to understand what’s going on. If it’s happening, just make notes.

What do you see and hear? Happy customers, customer questions, loud background or sleepy music, employees chat-tering? Is there an odor? What sounds do stand out? Do you feel, cold, warm, is it damp, dark, a store breeze?

Those are just for starters. As you address your observations, Branding on your Dime can move you up a notch or two.

If you are an independent, you might want to brand under the radar screen, just keep improv-ing the experience. If you are aggressive, you do the same plus you want to draw attention to your effort. Branding is about sending the right messages at the right time to maximize sales. The right strategy means fighting for sales on your turf with the home-town advantage. Barry Levy’s first brand was Steak Tonight, followed by Moo & Oink, Gone Fishin’, Love ME Tenders and America Loves BBQ. He works in and around Chicago, He can be reached at: [email protected]

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Food on the BookshelfWicked Good BurgersAndy Husbands, Chris Hart, Andrea Pyenson

Paperback; 208 pgs; Fair Winds PressFrom the team behind Wicked Good Barbe-

cue comes the single best burger book ever assembled, photographed or conceived. With photos that are good enough to make any strongman cry, WICKED GOOD BURGERS ex-plores an astonishing array of burger types,

sides, exotic fries, desserts from a basic ice cream to the ridic-ulously wonderful. And yes, there are meatless things that I’m jonesin’ to try on my own grill. In the meantime, there is more than enough here to mesmerize the most jaded burger lover.

It takes a lot to blow away a food book reviewer and char-grilled burger aficionado, and this is the single burger bible to do just that. Wicked Good Burgers is untoppably the best damn burger book ever. –MB

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Dining Dominates Media Chatter

Smartbrief noted that 61.11% of restaurant owners have a Twitter account. Among the subjects most talked about online, restaurants and new technology dominate buzz-worthiness. New PQ Media/uberVU Research shows that social network ad spending grew 42.1 percent in 2012, to $7.94 billion. Beverage and technology brands dominated global social media conversa-tions last year, with Starbucks and Burger King leading the restaurant category in generat-ing the highest share of voice.

The world’s top 100 brands generated 56.7 million online and mobile social media men-tions from July to December 2012, while global social me-dia impressions totaled 83.59 billion in that period.

Any idea worth executing will meet with opposition from cynics and envy by your competition. –JC

Spotlight on Chicagoland’s Barbecue MastersChicago q1160 N. Dearborn Street, Chicago, IL 60610

Artisanal house-made rubs, southern quality ser-vice and a modern ambiance combine to offer you the greatest BBQ in Chicago. Great BBQ is a passion, not a pastime. Before the sun rises, our chefs are smoking our signature, highest quality, Kobe brisket in our wood burning smokers to get the tender, made-from-scratch, deliciousness. In addition to being their Chef Partner, Lee Ann Whippen is also President and Owner of Wood Chick’s BBQ Restaurants & Catering Company, Lead Pitmaster for Wood Chick’s BBQ Competition Cooking Team, a member of the Kansas City Barbecue Society, a KCBS Certified BBQ Judge, a former newspaper colum-nist, has 15 years in Hotel Catering Management, and more than 14 years cooking competitive BBQ.

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Chicago Facts 2013Chicago residents with a

high school or higher de-gree increased from 84.5 percent to 85.5 percent, while residents with at least a bachelor’s degree rose from 33.1 to 34.9 percent. The numbers of residents with less than a high school diplo-ma dropped slightly.

Spotlight on Chicagoland’s Barbecue MastersQ-BBQ70. S. LaGrange Road, La Grange, IL 60525

Walking the streets of Downtown La Grange you wouldn’t automatically think of Texas, Mem-phis, Kansas City or even the back woods of South Carolina. But, stepping into a small corner restau-rant on La Grange Road and immediately smelling an inescapable scent of smoke and sweetness, you would swear you are sitting on a picnic table with a roll of paper towels and your fingers drenched in the world’s greatest BBQ sauce; your mouth in total bliss with baby back ribs that fall off the bone, brisket that melts in your mouth and pulled pork that makes your mouth salivate in BBQ ecstasy.

Q-Barbeque is an amazing restaurant that fills the void of a casual and approachable concept with impec-cable tastes and flavors. There is enormous spirit in the food that is created from scratch, yet the menu is simple and comfortable. But, make no mistake about it; this is not ordinary BBQ, rather an opera of meats, spices, creative sides and creativity.

Whether you are five or ninety five, there is no ques-tion that you will crave the brisket smoked for fifteen hours with hickory and apple wood or the baby back ribs rubbed with spices that make your fingers a part of the meal. But, as good as the meat is, there are mind-blowing sides that will have you going back to the coun-ter for more. Everyone’s favorite, Mac-Q-roni & Cheese with a sweet and crunchy twist, corn bread instead of the traditional rolls, baked beans with bits of brisket, de-licious creamy coleslaw, Q-Puppies and hand cut fries!

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Kelly Eisenberg’s Reuben Griller is flavored with corned beef sea-sonings perfected since 1929 by the family-owned Kelly Corned Beef Company. Simply top with kraut and Thousand Island dress-ing for a true Reuben experience. Made with fresh pork and beef, the Reuben Griller adds a deli to your menu. From Kelly Eisenbberg.

See their ad is on page 9

may 9-16.indd 15 4/12/13 10:36 AM


Hard work without thought is a mule’s labor. –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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Chicago Facts 2013Asian and Latino populations increased 36.6 percent

and 29.4 percent respectively, between 2000 and 2010. Asian and Latino residents under 18 have increased while white and black residents under 18 have decreased. Census 2010 population over age 65 increased in all ethnic and ra-cial categories with Asian (90.9 percent) and Hispanic (69 percent) growing fastest.

Five-Star For trump InternationalThe team at Trump International Hotel & Tower® Chicago is

pleased to announce that it has been awarded Five-Star ratings from the prestigious Forbes Travel Guide 2013, recognizing the property’s exceptional service and world-class amenities. The hotel’s lauded restaurant, Sixteen, has also received a Five-Star designation for offering a superlative dining experi-ence. Announced as the property en-ters its fifth anniversary year, Trump Chicago is the only hotel in the Midwest to boast Five-Star ratings for both its hotel and restaurant.

“The double Five-Star rating is a great honor both for our Chicago hotel and for the entire brand,” said Donald J. Trump, chairman and president of The Trump Organiza-tion. “To have Trump Chicago fol-low in the footsteps of our New York flagship, and so soon after opening, speaks volumes about the relevance of the TRUMP HOTEL COL-LECTION brand promise and the commitment of our hotel teams to deliver on it. I’m very proud of Mr. O’Callaghan, Executive Chef Thomas Lents, and the entire staff at Trump Chicago for consistently delivering the highest level of ser-vice and guest experience.”

Located in the heart of the city at 401 N. Wabash Avenue, Trump Chicago welcomed its first hotel guests in January 2008. The ho-tel features 339 luxuriously appointed guestrooms including one, two- and three-bedroom suites; Sixteen, a Michelin-rated restau-rant; The Spa at Trump® with 53 specially appointed spa guest rooms; the Trump Health Club; Rebar, a chic cocktail lounge; The Terrace at Trump and more. Designed by the noted archi-tectural firm of Skidmore, Owings & Merrill with interiors by McGinley Design, Trump International Hotel & Tower® Chicago is a stunning addition to Chicago’s distinguished skyline. In addi-tion to the Five-Star designation from Forbes in 2013, the hotel was recognized by Travel + Leisure as one of the top 5 hotels for business travelers in the “World’s Best Awards” 2012 and named one of the “World’s Best Hotels” in 2013.

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The Father of Chicago’s Pasta Manufacturing Industry

In the early 1900’s Oreste Tardella, as a young man, immigrat-ed to Chicago from his home in Northern Italy. After serving in the U.S. Army in Europe during World War One he returned with his wife to Chicago. During that time, Chicago was fast be-coming a center for macaroni and pasta manufacturing. Being a very well educated man, Oreste was asked by many of these new macaroni companies to help start their business. He brought over from Italy much of the equipment needed to manufacture pasta. After construction was complete, these new companies turned again to Oreste for help in acquiring the main ingredi-ent needed to produce their pasta, Durum Semolina. In 1929 Tardella Flour Company began.

Since 1929 the Tardella Family has been servicing the Food Industry with the finest ingredients. Their expertise, exceptional service, dedication and loyalty has made them the leading dis-tributor of grain based ingredients in the industry today.

In the early 1950’s Oreste’s son Robert graduated from college and came to work for Tardella Flour Company. During the time Robert owned the business he expanded the product line to in-clude many items needed to supply not only pasta manufactur-ing but bakeries as well.

Tardella Foods, Inc. as it is now known is in its 3rd generation of Tardella family ownership as Robert’s sons Steve and Michael now run the “Family Business”, with the 4th generation of Tar-della’s now following in their Great Grandfather’s footsteps.

Today, Tardella Foods is a major supplier to some of the Unit-ed States’ finest pasta producers, baking companies, blending companies and many other food manufacturing and distribu-tion businesses. They still do business with companies that their Grandfather sold to. They specialize in grain based commodi-ties and are committed to servicing customers with the highest quality products and the same personal service that would make their Grandfather proud. You can see The Tardella Foods ad on page 32 of this issue.

Spotlight on Chicagoland’s Barbecue MastersCarson’s612 N Wells, Chicago IL 60610

Carson’s is famous for good, old fashioned barbecued ribs, pork chops, chicken, shrimp, and steak along with other seafood options.

This is the flagship location of the family-owned mini chain, which was founded in 1977 (The other is at 200 N Waukegan, Deerfield IL 60015). The eatery is best known for its hickory smoked baby back ribs served with Carson’s tangy signature sauce, but they also offer other choices like Mediterranean pork chops and prime rib.

Open for lunch and dinner, Carson’s pairs its barbecue with slaw, au gratin potatoes, baked potatoes, french fries, french fried sweet potatoes, potato skins, or garden vegetables for lunch and dinner. There are also Carson’s To Go restaurants spread throughout the Chicago-area.


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Spotlight on Chicagoland’s Barbecue MastersPork Shoppe2755 W Belmont Ave, Chicago, IL 60618

Surrounded by old farm equipment, license plates and mir-rors, the decor is not what stands out at Pork Shoppe. Pork is king is this eatery, and is smoked to perfection by masters be-hind the scene. Take a handful of brown towels and get ready to sauce up your meat with your choice of 3 flavors...sweet, tangy and wicked. Start with some pork belly pastrami to whet your appetite, and then move on to house favorites like the beef brisket (chopped to perfection) or your choice of baby back or St. Louis dry-rubbed ribs. Add a selection of bourbon or beer to your order as well as one of their delectable sides.

When technology overtakes touch, you are its slave, not its master.

3 Ways To Choose An Online Loyalty Program

What is an online loyalty program? Online loyalty pro-grams combine email, text message and social media marketing all into one online site. With customer retention and growth at the forefront of their minds, many restaurant owners will be seeking solu-tions to not only target new customers but also connect with their existing customer base. Online loyalty program seek to streamline and sim-plify hours often spent on marketing efforts.

Here are 3 essential things to look for when choosing a loyalty program:

Is it affordable? Only 5% of total revenue should be spent on marketing efforts. How-ever, many businesses spend 20% - 50%. The benefit of online marketing programs is that once a new customer’s email and phone are entered into a system, they are often rewarded with new customer incentives, thus immediately turning them into repeat cus-tomers.

Does it save you time? Res-taurants owners don’t open a restaurant to spend hours on marketing. The purpose of an online loyalty program is to shorten the time spent on marketing but, at the same time, maximize its effort. When choosing an online loyalty program, make sure you find out how easy it is to send out email campaigns as well as post to social media pages. If you find a program that can post or send out to multiple places at the same time, even better!

Does it actual fill seats? Af-ter you’ve selected an online loyalty program to try, it’s

always best to give it at least three months to find out if it actually works for your busi-ness. Keep track of how many customers are actually com-ing into your restaurant be-cause of an offer you sent out using the loyalty program. Whether or not customers come in with the offers you sent out is a huge indicator of a loyalty program’s overall value to your restaurant.Ola Ayeni is the founder of Dining Dialog and myeateria.com. eateria™ is a digi-tal loyalty marketing platform and a whole new way for restaurant, food and hospitality businesses to interact with their customers based on their on-the-go lifestyle.

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Don’t Hide From Customers. You won’t believe how patient people will be if

they just see you. If you use this method in tak-ing orders, you will find that your food will be out more consistently on time, and you will give much better service over all. You will have more time to converse with your customers. People

look for more than just good service and food when they go out today. They want a total din-ing experience. They look for that little extra per-sonal touch which only you as their server can give them. Never spend more than two minutes away from your station. No server ever made any money in the kitchen. – Source: Server Training Manual at www.Restau-rantOwner.com. For more information visit www.RestaurantOwner.com.

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SIDEWALK Emerald Service Celebrates 15 yearsWhen Kevin Kelly began sorting parts

for his father’s restaurant equipment re-pair service, he had no idea that the ex-perience would develop into a lifelong career. Growing up in the service business he learned the importance of hard work, dedication and availability to his custom-ers, no matter what time of day or night. Keeping his dad’s clients’ kitchen equip-ment working always came first. This dedication is what led Kevin to start his own company, Emerald Service, 15 years ago. Kevin’s passion for service and hard

work has turned his customers into long term friends and customers. “When we get the opportunity to earn a customer’s business, we typically don’t lose them,” Kevin told Food Industry News. This customer satisfaction has helped Emer-ald to grow. Today, the firm has a large team of well-trained service technicians, which serve customers with well-stocked vehicles for a high rate of first time fixes, rather than requiring his team to make multiple calls to fix a problem. In addi-tion to repairs on all types of restaurant equipment, his technicians now also provide HVAC (heating, ventilation, air conditioning and refrigeration) service on foodservice equipment, condensers and roof top refrigeration units.Another of Kevin’s goals has been to pro-

vide fair pricing and value for his custom-ers, which is why he’s been a proponent of preventative maintenance programs (PMs). “When our technicians are caught up on emergency service calls, they rou-tinely stop in at our PM accounts, to inspect and make sure their equipment is running smoothly, which helps avoid breakdowns,” Kevin also mentioned. That work ethic, combined with low em-ployee turnover, has enabled Emerald to build an impressive list of local and na-tional accounts operating across the Chi-cagoland area. When asked what’s next for Emerald, Kevin commented that he strives to continue to build his reputa-tion and client base through excellence, integrity and value. Kevin also stated “Emerald Service’s five year plan is to ex-pand throughout the Midwest and East Coast. It is time to offer our services in places other than the Chicago area. We currently have opportunity to grow and we are going to take full advantage of it.” Emerald’s ad appears on page 47 of this issue.

may 17-24.indd 20 4/12/13 11:47 AM


A First, Unflickering Glimpseby americanmaitred (Dan Hickey)

“I just want a second to set the stage,” said the admittedly shy Tonight Show host one evening in 1961 as a lit cigarette smol-dered in his right hand. “This is a young girl that I saw down at a nightclub called the Bon Soir when she was there a couple of months ago. She has never been, to the best of my knowledge, on network television before. She has the most charming manner, and the most charming voice… [and] is going to sing ‘When a Bee Lies Sleeping in the Palm of Your Hand.’”

His succinct introduction concluded, Jack Paar lifted the cigarette to his lips and swiv-eled in his chair while the stu-dio lights dimmed. Remaining there while a piano flourish introduced the unknown chan-teuse who had flown in from Detroit for the evening, he idled beyond the camera’s eye as the room illuminated again, al-lowing his unaware viewing audience a first, unflickering glimpse of star Barbra Streisand.

“I remember Barbra Streisand came in here,” began the Italian Village’s Frank Sgro, whose life at the nearly ninety-year old Chicago favorite began when he was seventeen.” She was just young, before she became famous.”

In Chicago to perform at Mister Kelly’s, a popular Street-erville nightclub whose eighteen-year run in-cluded appearances by Sarah Vaughan, Bill Cosby, and Bette Midler among many others, Ms. Streisand’s visit to the Monroe Street in-stitution coincided with a determinedly fateful night in her life.

“She had just taped The Jack Paar Show,” the tenured maitre d’ continued.” She had dinner downstairs, then came upstairs to watch the show on TV. Right here, to watch herself on TV! And she became famous right after it.”

The stage now set for the nineteen-year old’s portentiously meteoric rise to stardom, she rose from her seat at the Italian Village bar and posed for the snapshot that is still on display. Then, making her way toward the staircase, she would eventu-ally descend to the foyer and open the door to a city may not have known her name two hours before, but that certainly did now, because of something “A Sleeping Bee” told them.

Daniel Hickey is an Ohio native who has officially called Chicago “Home” since 2001. He currently instructs area service staffs on ways to navi-gate their wine menus, serves as Wine Ambassador and server within a division of Lettuce Entertain You, and oversees his own website, www.

thegrapesimple.com. He has also appeared with Michael James and Katy Hogan on their Saturday morning radio show,”Live from the Heartland”, which can be viewed at www.youtube/heartlandmedia.com. Follow Daniel at [email protected].

New Meat Cutting TechnologyWhat makes the Nexus special is that it can cut fresh and frozen beef bone-in and bone-less meat / pork, cooked meat, smoked prod-ucts, fish and cheese into parallel slices at high speed. The thickness of the slices can be set from 2 to 45 mm, even during slicing. Because of the special geometry of the blade, the slice is cut with power and high precision without splintering the bone and dramatically decreasing cutting waste. It has a longer chamber than what is currently offered in the U.S. - Nexus 10” (h) x 8- 1/2” (d) x 41” (l) vs. the competitor at 9” (h) x 7” (d) x 30” (l). A 31” loin will drop into the Nexus chamber with ease while other machines will require a cut with a bandsaw first. A full slab of bacon will fit without trimming saving you labor, time and the need for additional machines to do a single job. This machine is only offered by LPS Corp. To schedule your demo. You may bring your product to the full service demo showroom at LPS Corp. in Franklin Park, IL so you can see first-hand how this machine will save you time and put more profit back into your business. To see a video demo of this machine please visit us on the Food Industry News Youtube channel. http://www.youtube.com/user/Food-IndustryNews You may also see the LPS ad on page 31 of this issue.

may 17-24.indd 21 4/12/13 11:47 AM

The new Gold Medal catalog for 2013 is packed with nearly 200 pag-es of listings, ideas and solid money makers. From flavored popcorn to slushies to seasoning salts frosted nut machines, it’s all here. They’re easy to find on Facebook, Twitter, youTube and at goldmedalchicago.com

Diner X May, 2013

CHAMPS RESTAURANT 1615 LaGrange Rd. ORLAND PARK, IL 708-873-0033. This is a Sports bar where you can hang out and watch a game. Order some nachos and wings to go along with your drinks. For sandwiches, the burger or spicy buffalo chicken are my favorites.

CHICAGO MART PLAZA 350 W. Mart Center CHICAGO, IL 312-836-5000. Spend some time in the city. From April 1st – October 31st, 2013 the hotel is offering a “Ninth Inning Baseball Package” which includes room, peanuts, cracker jacks, CTA fun passes, $15 self park and a 15% off coupon to be used at Clark Street Sports.

HACKNEY’S 1514 E. Lake GLENVIEW, IL 847-724-7171. Start off with an order of the French fried onion strings which come in a loaf. For me, the burger is tops on my list. The famous Hackney burger served on dark rye is juicy and delicious and it comes with cole slaw and fries.

OUTDOOR GRILL 3265 N. Milwaukee CHICAGO, IL 773-202-9980. It’s hard to decide what you want to eat here. The belly busters include a triple cheeseburger or the gyros burger cheeseburger - a burger topped with gyros. Dinner platters include Greek chicken, kabobs, gyros, skirt steak and they come with salad, rice or fries, pita or garlic bread.

RIGGIO’S 7530 W. Oakton NILES, IL 847-698-3346. Family owned since 1952. Italian specialties include pizza, pasta, chicken parmesan, seafood, sandwiches, veal & steaks. The baked rigatoni a quarto formaggi was outstanding. It’s a mix of cheeses, pomodoro & sausage, tossed & baked with rigatoni and a meatball on top. Great food and service.

THE CURRAGH 6705 Northwest Hwy. CHICAGO, IL 773-774-6170. So many great Irish dishes to choose from; corned beef & cabbage, shepherd’s pie, bangers and mash and Irish stew. I like the fried Guinness fish & chips, fresh tartar sauce, hand cut fries and cole slaw.

THE ELEPHANT 5348 W. Devon CHICAGO, IL 773-467-1168. Thai cuisine. Spring rolls and pot stickers were our appetizers. For an entrée I had the Pad Kee Mao which is stir fried rice noodles with basil leaves, greens, sprouts, tomatoes and hot pepper. The vegetables used for garnish are a work of art.

VILLAGE TAVERN AND GRILL 291 S. Schmale Rd. CAROL STREAM, IL 630-668-1101. Full service restaurant serving burgers, ribs, steaks and chicken. My meal was the monstrous chicken fingers, seasoned and breaded perfectly and served with honey mustard. These are so good!

WESTWARD TAVERN 1385 N. Meacham Rd. SCHAUMBRG, IL 847969-9500.Great place to have cocktails. The menu combines some Japanese specialties such as sushi, sashimi and nigri along with some American classics. Two dishes to try are the pot roast and the bacon wrapped meatloaf, both are served with mashed potatoes & gravy.

Pita Inn Opening Mundelein, IL


In keeping with the rich tradition of serving the finest Mediterra-nean cuisine in the Chicagoland area, Pita Inn Mundelein opened on Saturday, March 16, 2013. Pita Inn Mundelein will follow in the footsteps of Pita Inn Skokie, Glenview and Wheeling, but will provide additional seating and parking. “This will be the largest and most accommodating res-taurant to date but will maintain the quality and consistency of our other three locations,” said Falah Tabahi. “We are also proud to be celebrating our 31st anniversary of being in business and we will continue to grow and serve peo-ple good quality, healthy food at unbeatable prices”.

may 17-24.indd 22 4/12/13 11:47 AM


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Spotlight on Chicagoland’s Barbecue MastersRobinson’s Ribs655 W Armitage, Chicago, IL, 60614

Robinson’s Ribs in Lincoln Park has been serving the finest smoked ribs and BBQ for over 25 years. They marinate their ribs and chicken by hand rubbing them with Charlie Robinson’s famous BBQ spices. Then their ribs are slowly smoked for hours to perfection, using only the heat and smoke of their hickory wood fire. Then they are served “WET” (smothered in Robinson’s BBQ sauce) or by request “DRY” (right from the smoker...a Southern tradition). They offer lunch, dinner, catering and bulk orders, and are famous for cook-outs.

In Praise of FollowersOne of our favorite Har-

vard Business Review arti-cles was titled “In Praise of Followers.” First published in 1988, the article focuses on the importance of the best attributes of follow-ing; that is, being one of the team who picks up the ball and consistently can be depended on to “be there” and think for the better-ment of the operation. Author Robert E. Kelly

outlines four qualities of effective followers:1. They manage them-

selves well.2. They are committed to

an organization and to a purpose, principle, or per-son outside of themselves.3. They build their com-

petence and focus their ef-forts for maximum impact.4. They are courageous,

honest and credible.He goes on to state that

“self-confident followers see colleagues as allies and leaders as equals.” Kelly’s thinking has stuck with me for all these years – as a follower, then leader, then “leader as follower.” It’s influenced who we’ve hired, and profoundly influenced how top leaders lead – as we’ve surrounded ourselves with great staff.

Some Hard Liquor Loses Popularity

According to analytics firm Restaurant Sciences,

Americans are drinking less rum, gin and tequila

these days. An analysis of more than 25 million

drink orders placed at restaurants, bars and night-

clubs through 2011 and 2012 revealed that these

traditional spirits saw market share losses of 3.89

percent, 2.60 percent and 2.28 percent respectively. – Adapted from huffingtonpost.com

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Natali Brand, founded by Michael Natali, former owner of Il Primo foods for 25 years, is honoring Italian-American family recipes by launching a retail line of products for a company to be headed by his children, Anthony and Jo-seph. Distinctive items in the line include three different pepper mixes (Vendetta, La Bomba and Diavolo) as well as unmistakable Cippollini (small pickled Italian onions in red wine vinegar) and Olivetta, his olive garden sandwich spread. The locally produced product is now available to retail and foodservice buyers. www.natalisitalian.com

Chick-fil-A Leads Fast Food Industry in Customer Experience

Based on a study of 10,000 U.S. con-sumers, Chick-fil-A, Dunkin’ Donuts, Sonic Drive-In, and Little Caesar’s earned the top spots in the fast food sector of the 2013 Temkin Experience Ratings. At the other end of the spectrum, KFC and McDonalds were the lowest-rated fast food restaurants. The fast food industry earned the second highest average rating out of 19 industries, falling only behind the grocery sector. – AP

Warren Buffett and Brazilian Investors Team Up to Buy Heinz

Warren Buffett’s Berkshire Hathaway and 3G Capital companies are joining forces to purchase Heinz. Current Heinz CEO William Johnson, who’s been in charge for the past fifteen years, is getting a pretty sweet deal: If he’s fired by the new owners, he’s entitled to $212 Million.– Adapted from Grub Street NY

The Chicago FoodService Marketing Club held the 9th Annual CFMC Culinary Event on February 28 at the Col-lege of Dupage. The five schools participating were: College of DuPage, The French Pastry School, Joliet Junior College, Robert Morris University, and Wash-burne Culinary Institute. A new feature this year was the culinary cook off between schools. Celebrity Master of Ceremonies Wayne Johnson of NBC Chicago pre-sented the certificates to the students and also partici-pated as one of the Judges of the Culinary Cook Off.

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Greek Islands Celebrates 42nd Birthday

Luscious new selections such as Mediterranean-Style Salmon (baked in parchment paper), Bekri Meze (lean pork tenderloin sauteed with red wine and onions), and Seafood Croquettes (made with Baby Greek Octopus), are among the additions to the diversi-fied menu being introduced by Managing Partner Gus Couchell at both the Greek Islands, 200 S. Halsted in Chi-cago, and the suburban Greek Islands at 300 East 22nd Street in Lombard.

With the statement “We are making our customers health-ier,” Couchell has overseen the expanded menu with seafood selections from Greece, includ-ing Pink Porgy, Mediterranean Sea Bass and Striped Bass, Baby Octopus, and dried her-ring from Vancouver, Canada. These join the menu that also includes Orange Roughy, Sar-dines, Red Snapper, Shrimp and Mahi-Mahi –in addition to the many meat, chicken and vegetarian selections. In both restaurants, the chefs are also Greek-born and Greek-trained.

Long-recognized as one of the most popular Greek res-taurants in the United States, the Greek Islands has brought traditional Greek specialties to the Midwest – inspired by frequent trips to Greece by Couchell, researching authen-tic cuisine, and monitoring his vinyard in Monemvassia in the South of Greece.

Originally introducing just a few wines, Couchell now imports about 20 varieties in-cluding both red and white wines,– available by glass or bottle in both restaurants.

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CURRENT POSITION: Chef/Owner

FIRST FOODSERVICE JOB: Dishwasher

FAVORITE FOOD: Hot dogs!

AWARDS/HONORS: Best Dog in Plainfield, voted by the people.

MEMORABLE CUSTOM-ERS: The guy that told me we were better than Portillo’s.

WORST PART OF JOB: Hir-ing the right people.

MOST HUMOROUS KITCH-EN MISHAP: It involved a blender, a pint of ice cream, milk and a misplaced lid for the blender. Needless to say I’m still finding remnants of milkshake on the walls.

PART OF JOB THAT GIVES MOST PLEASURE: Seeing people really enjoy the crazy hot dogs we come up with.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: For sure, a fishmonger.

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Spotlight on Chicagoland’s Barbecue MastersReal Urban BBQ1260 South Milwaukee Avenue, Vernon Hills Town Center, Vernon Hills, IL 60061

After a lifetime of running Chicago’s finest restau-rants, Jeff Shapiro brings his passion to life! Jeff has had a lifelong obsession for the best foods, and ultimately, the best BBQ. This led him to travel the Midwest, the Carolinas, Kansas, Kentucky and Tennessee. He also hit the competitive BBQ circuit, known as Dr. Deckle & Mr. Hide. After winning a few trophies and gaining rec-ognition, it was time to open a real restaurant where everyone could enjoy the flavors. The journey continues right here, where Jeff is sharing his love of the craft with you! It is his commitment every day to bring food lovers all over Chicagoland the best “Real Urban Barbecue.”

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AROUND CHICAGO With Valerie MillerDELL RHEA’S CHICKEN BASKET(On famous Route 66)

Dell Rhea’s Chicken Basket started sometime in the late 1930’s at an old gas station lunch counter. One day, two local farm women came in and overheard the owner talking about selling more food. Having a wonderful recipe for fried chicken, they approached him and offered to teach him how to cook it if he would buy chickens

from them.Dell Rhea’s is famous

for its fried chicken. That same secret recipe is still used today.

The famous fried chicken basket is a half fresh Grade A chicken cut into four pieces, hand breaded and deep fried in trans fat and

cholesterol free shortening, served with fries, homemade cole slaw and freshly baked biscuits. The chicken is so moist and the breading on the chicken is so light that you have to eat the skin, that’s the best part. Guests are asked to allow 30 minutes for the chicken, because each serving is cooked to order.

While you’re waiting for the chicken, you must get an order of the spicy BBQ wings.

The BBQ wings are deep fried and tossed in a homemade bbq sauce and char grilled. Wow, these are amazing! I can’t even describe how good that flavor is.

Chicken, chicken and more chicken! On the menu is char-broiled chicken, buffalo chicken, chicken Cordon Bleu, fried chicken livers, fried chicken gizzards, roasted chicken and chicken dumpling soup. For those who don’t want chicken, you can find pork chops, grilled shrimp, fried shrimp BBQ ribs, homemade stuffing & gravy and a new creation, jalapeno smoked bacon & green onion macaroni and cheese and more.

For a great value, try their Lunch Buffet – Tuesday thru Friday from 11:30 am – 2:30pm. All you can eat and it includes homemade soup and salad. It will cost you around $10.

The restaurant reminds me of an old fashioned Wisconsin Supper Club with big windows, spacious dining room and friendly unpretentious staff.

Dell Rhea’s Chicken Basket and Blue Rooster Lounge has live entertainment on Fridays & Saturdays and is located at 645 Joliet Rd. in

Willow brook, IL. Dell Rhea’s has been featured on 190 North, WGN Chicago’s Best and Diners, Drive-Ins & Dives with Guy Fieri on the Food Network. They were also inducted into the Route 66 Hall of Fame in Pontiac, IL. For more info chickenbasket.com.


Your Smartphone is Ruining Your Life If...n You’re having dinner with

friends or family and you turn your attention away from the conversation to respond to texts. If you make a habit of giving only half your attention to the people you’re with while the other half is busy checking texts, you may be obsessively addicted. n You thought you felt your

phone vibrating in your pocket, but nothing really happened. Phantom cellphone vibration syndrome is a real sign of tech addiction. A study conducted at Indiana University-Purdue University Fort Wayne found that 89 percent of undergrads had experienced feeling nonex-istent cellphone vibrations.n FOMO is a “fear of miss-

ing out” when they’re unable to get to their phones or when they’re getting updates about all the exciting things that ev-eryone in their social network is doing. The best way to com-bat FOMO is to step back and

say no sometimes, and just take sometime to do whatever you want -- not what other people are doing or telling you to do.

–huffingtonpost.com

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TRAVEL With Valerie MillerDESTINATION: MAUI, HAWAIIGetting There: Hyatt Travel Packages

Packages can include air, hotel and car - hyatttravel.comMaui is the second largest of the Hawaiian Islands; the first is the Big Island of Hawaii. Traveling to Hawaii is like stepping into paradise. The lush foliage, manicured landscapes, beautiful flowers, waterfalls, blue ocean water and beaches are simply breathtaking. For more info gohawaii.com or visitmaui.com

Things to do in Maui:n Haleakala National Park – a scenic national park known in Hawaiian as “house of the sun”. The long winding road to the summit of Haleakala takes some time to drive-up. Mt. Haleakala is the largest dormant volcano in the world. Visitors wake up early to drive up the Haleakala Visitor Center (9740 feet), the best spot to watch the sunrise. Those who are feeling adventurous can bike down the summit.n Kaanapali – the West Maui three mile stretch of beach is an area rich in history and culture. Visit Black Rock a rocky peninsula & snorkeling spot. The Sugar Cane Train travels a six mile stretch between Lahaina town and resorts of Kaanapalli.n Old Lahaina Luah, Maui – experience a traditional Hawaiian luau. Cuisine, music cultural dancing and island crafts.n Road to Hana – the Hana Highway leads you throughout rainforests, waterfalls, plunging pools and dramatic seascape views. Rent a car and drive this on your own or you can take a tour. Hana Tour with Valley Isle Excursion picks you up and drops you off at your hotel; leave the driving to them. For more info adventuremaui.com.n Maui Ocean Center – aquatic displays of ocean marine creatures. Highlights include the Maui Aquarium, the Turtle Lagoon and Hammerhead Harbor.Accommodations include bed & breakfasts, hotels and resorts My choice: Hyatt Regency Maui Resort & SpaSurrounded by 40 lush landscaped beachfront acres, the resort has two free form pools divided by waterfalls, ½ acre with lava tube slide and rope bridge, outdoor whirlpool and children’s pool. Full service spa, salon and 24-hour fitness center, four tennis courts and two 18 hole golf courses adjacent to the hotel. Water sports available are scuba diving, snorkeling, paddle boarding and wind surfing. The Hyatt in Maui is definitely one of my favorite resorts in the world. It’s a place where you can unwind and appreciate the beauty of nature. For more info visit mauihyatt.com


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Chef ProfileNAME: Ellen Haran

RESTAURANT: El’s Kitchen & Bar

PHONE: 773.248.5410

ADDRESS: 1450 W Webster Ave Chicago, IL 60614

BIRTHPLACE: Chicago, IL

CURRENT POSITION: Executive Chef

FIRST FOODSERVICE JOB: A family fast food restaurant

FAVORITE FOOD: Smoked and BBQ anything (almost any-thing)

AWARDS/HONORS: Noted for being a top place for fried chicken and chopped brisket sandwiches.

MEMORABLE CUSTOMERS: Matt Damon’s family was here to eat and see his movie.

WORST PART OF JOB: We have live music a couple of times a month and when they end, no one wants to leave. But I have to kick them out at 2:00 a.m.

MOST HUMOROUS KITCHEN MISHAP: My Lead Line Cook was bringing up a load of dishes and put them all on the pick up window. Then they came crashing down on him. A lady screamed and when we realized what happened, we all started laughing.

FAVORITE FOOD TO PREPARE: Baby back ribs until they practically fall off the bone

PART OF JOB THAT GIVES MOST PLEASURE: Seeing my guests have an all around good experience

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: Probably stay in the biz. Maybe a bartender. That looks like fun!

BEST ADVICE RECEIVED: It will all come back to you. Be patient and stop thinking about myself more about others

FAVORITE VACATION SPOT: On the ocean in California

WHAT DO YOU ENJOY THE MOST ABOUT FOOD IN-DUSTRY NEWS: It’s a great publication to see the latest trends in food service, and what other businesses are doing to succeed.

Free Low Flow Pre-Rinse Spray Valves Saving money for your commercial kitchen has never been easier!A standard pre-rinse spray valve could be costing you $750 down the drain every year.* The Nicor Gas Energy Efficiency Program is offering your business FREE low-flow pre-rinse spray valve. Visit NicorGasRe-bates.com/sprayvalve and request your FREE energy and money-saving spray valve today! * Based on switching from a 4.0 gpm spray valve to a 1.25 gpm spray valve, a natural gas cost of $0.34/therm and water/sewer charges of $2.51/1000 gallons/89% of water cost.

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James Beard Foun-dation announces award finalists—Dozens of outstand-ing chefs and res-taurants have been named as finalists for the esteemed James Beard Founda-tion Awards, which highlights the crème de la crème of the country’s food and beverage industry. The foundation will award the winners on May 6 during a cer-emony held in New York City hosted by actor Stanley Tucci. Global e-commerce sales topped $1 tril-lion last year and are on track to rise 18.3% in 2013, according to eMarketer. The growth is fueled in large part by rapidly rising online retail sales in the Asia-Pa-cific region, where sales are slated to push past North America this year, the report says. – The Eco-

nomic Times Whole Foods announced it would require products sold in all of its stores in North America to di-vulge on their labels if they contain geneti-cally modified organ-isms (GMOs) by 2018. That might seem like a long way away but consumer packaged goods (CPG) com-panies need to start making necessary preparations now. Politicians and pub-lic health advocates

have long argued tax-ing sugar-sweetened beverages will re-duce healthcare costs while slimming down Americans. However, as CCF’s report high-lights, the evidence tying soda to obesity is methodologically weak. Studies show soda is not a unique

contributor to obe-sity. Furthermore, studies show that the proposals popu-lar among lawmakers to place a small levy on soda like a penny-per-ounce tax neither raise intended reve-nue nor curb obesity. – consumerfreedom.com U.S. on-line retail sales are on track to rise 13% to $262 billion this year and hit $370 billion by 2017, according to Forrester Research. By then, e-commerce will account for about 10% of all U.S. retail sales, up from about 8% now, the re-port says. – mashable.com In 2013-2014, accord-ing to Healthy Bever-age Expo organizers, more and more drinks will combine powerful ingredients for specif-ic functions, to create “two for one” bever-ages.

National News

Washington D.C’s Fojol Bros. are retrofitting old buses as dining cars in order to reinvigorate the District’s thinking on proposed food truck regu-lations. . Source: http://stitchesndishes.com

Taste of Chicago 2013

It was a casual affair that lasted only a day when it was first launched In 1980 by a group of Chicago restaura-teurs. Today, Taste of Chi-cago has become the nation’s largest outdoor food festival drawing almost 4 million people each year.

Taste of Chicago celebrates its 34th anniversary in 2013 as the city once again gears up for welcoming visitors from metro Chicago, around the U.S. and worldwide.

In 2013, headling the Taste of Chicago venue is the Grammy Award-winning band Fun, who will be joined by Delta Spirit on opening night July 10. Local Chi-cago performers also taking the stage beginning include bluesman Lil’ Ed and the Blues Imperials on July 12, followed by the rock-soul ensemble the Congregation. Canasta and Company of Thieves will take the stage on July 13. Closing out the fes-tival is another local favorite, Kelly Hogan, who will play Sunday, July 14. – chiff.com

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The NRA Show 2013 is the third weekend in May (May 18-21). Cityscape Bar has been voted River North’s Best E n t e r t a i n m e n t /Hospitality Spot of 2012 by votes cast by more than 3,200 Chicago businesses, residents and con-sumers for River North’s Best! The award, presented by the by the River North Business As-sociation, recogniz-es an entertainment or hospitality busi-ness based on mer-its of operations, amenities, customer service and enjoy-ment of the location. “Top Chef” winner and restaurateur Stephanie Izard will join celebrity peers Rick Bayless, Cat Cora, Nancy Sil-verton, Wolfgang Puck and Ming Tsai on Macy’s Culinary Council. The chefs act as ambassadors for the department store, sharing reci-pes and cooking tips at a variety of events in-store, on the road and online, the retailer said. – American City Business Journals Ro-chelle Trotter, Cleet-us Friedman and Ina Pinkney are among 17 Check, Please! fi-nalists. – chicago.grubstreet.com

Hyatt Hotels Cor-poration headquar-tered in Chicago—As of late 2012, the

company’s world-wide portfolio con-sisted of 500 proper-ties in 46 countries. Rosebud Trattoria closes. Chef plans to reopen as Domestic in River North. New concepts are pour-

ing into Evanston. Continuing the vi-talization is a res-taurant and micro-brewery on Howard Street, tentatively titled Peckish One, currently slated for a winter opening. The project is from Jamie and Debbie Ev-ans, former partners in The Celtic Knot.

David Burke final-ized plans on a new concept alongside Primehouse. Build-out is underway on a David Burke sand-wich concept in the old Jbar space at 610 N. Rush, giving Rush Street drinkers & diners, hotel guests and neighborhood residents a casual eatery. LYFE Kitch-en has narrowed in on their expansion plans and will open two locations in Chi-cago this summer. –

chicago.eater.com

Local News

LYFE Kitchen plans to expand its reach and open two locations in the Chicagoland area. One will be in the city and one in the Evanston area.

Protect your monastary, for it was built brick-by-brick and without diligence, will be dismantled brick-by-brick. –JC

Takito Kitchen Chicago Grand Opening

VISIT OUR NEWLY REMODELED SHOWROOM

may 25-32.indd 32 4/12/13 1:35 PM


Berringer, one of Napa’s most iconic wineries, has unveiled new appetite-appealing packaging for its line of classic wines. Perfect for your spring and sum-mertime tables are: Red Moscato, White Zin-fandel, Sparkling White Zinfandel, Pinot Grigio, and Moscato.

Tips on Choosing a Construction Company to Remodel or Build A New RestaurantThe needs of food businesses requiring construction are un-like other industries. Here’s a checklist on some of the things your construction company should have to offer….•Understanding compliancy in food safety• Experience in restaurant operations / understanding of flow• Total construction project management• Understanding budget con-trol • Single Source Accountability – all services under one roof including budgeting, planning, design, construction, logistics, and purchasing• Experienced in licensing, permits, and expediting services for the hospitality industry• Experienced in hospitality inspections including, health, fire, and building departments• Ability to work through the night and off hours to keep your restaurant open during construction• Experience and understand-ing of building out host stands, bars, dining rooms, patios, kitchens, sound and lighting systems, service stations, park-ing lots, and facades • Lastly your company of choice should have a clean work record and current refer-ences These tips are curtest of Industry Innovations, Inc., a full service construction company special-izing in hospitality construction. They are based in Chicago. Their ad appears on page 32 of this issue.

Stupidity is a burden anyone

can reduce.

Arrogence is immaturity wrapped in pettiness.

Chef ProfileNAME: Randy Reed

RESTAURANT: InterContinental Magnificent Mile

ADDRESS: 505 North Michigan Avenue, Chicago, IL 60618

BIRTHPLACE: Canton, OH

CURRENT POSITION: Executive Chef

FIRST FOODSERVICE JOB: Fry Cook

FAVORITE FOOD: That’s tough. It has to be a tie between a nice piece of seared foie gras with caramelized figs and a balsamic jus or the very tender sweetbread pan roasted with a nice celeriac puree, fresh morels and asparagus tips.

AWARDS/HONORS: 5 diamond award.

MEMORABLE CUSTOMERS: I remember talking with George Cloo-ney on how good his meal was.

WORST PART OF JOB: Long hours.

MOST HUMOROUS KITCHEN MISHAP: I worked at a Yacht Club years ago that would do flaming chocolate houses filled with strawberries and serve them table side with ice cream. Well, I didn’t realize until I was about to go out and flambe the chocolate that the group was an insurance agency and I was about to light a house on fire. It was a funny, yet awkward moment, but the guests loved it. A couple of people were yelling out quotes about how much the insurance would cover for the house.

PART OF JOB THAT GIVES MOST PLEASURE: Speaking to a guest after they have enjoyed their meal

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: A member of the SWAT team. Something about busting through doors with a bunch of guys sounds fun.

BEST ADVICE RECEIVED: Stay humble in every position and opportu-nity throughout your life.

FAVORITE VACATION SPOT: Caribbean – The waters are just so warm and perfectly clear.

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When it Comes to Older Workers on the Job, The Game Has ChangedBy Kevin Ring

The workforce is getting older. People are retiring later in life than ever before. This trend has been a major concern for those in the health and safety field because the common knowledge has been that older workers are more prone to suffer very expensive injuries.

However, new research from the National Council on Compensation Insurance (NCCI) has cast doubt on this conventional wisdom, or at the very least potentially changed the definition of “older workers”.

NCCI studied different age groups and the rate at which they get injured. They found younger workers (under 35) had substantially more cuts on their fingers and older workers (over 35) suffer more cases of carpal tunnel and more cervical injuries, although the numbers are startlingly similar.

So, that quiets the argument about the aging workforce causing more injuries, but what about cost? The research shows that there is a substantial cost difference between younger and older workers, but the split isn’t necessarily where you might expect it.

Workers between the ages of 20-24 create much lower costs (and fewer days out), but once workers reach 35, the costs of their injuries are very similar to older workers.

What does this all mean? To start with, it now largely redefines an “older worker” as someone who grew up listening to disco instead of Elvis. This means that someone over 35, not just someone belonging to the traditional “over 65” group, is now being classified as an “older worker.” It should also prompt businesses to strongly focus on the things that can reduce injury costs for everyone.

Injury prevention for employees should begin before they even become employees-- during the hiring process. Start with a written functional description for the position that is open. Once that is complete, it is critical that the candidate you select be given a conditional offer of employment. This document is a bona fide job offer with the caveat that you can withdraw the offer if they are physically or mentally unable to do the job with reasonable accommodation. Once this is complete, have the candidate go to the doctor and complete a post-offer, pre-placement medical questionnaire. Having this completed allows a physician to ask questions relevant to the job and to let the employer know whether or not the candidate is fit for the job. If they are, it’s time to get started. If not, you’ll have to find another suitable candidate.

Once an employee is on the job, it is critical that they are always mindful of how they are doing

their job. Far more injuries are caused by unsafe acts by employees than any unsafe conditions in their workplace. Employees that feel rushed are more likely to set safety aside in the name of meeting a deadline and those decisions result in accidents that could have been prevented.

When you take all these steps and have a workforce that is fit for work and doing their job safely, then the focus turns to what happens when an accident does happen and an employee is injured.

Employees must know before they get hurt who they should talk to when they suffer an injury. Immediate injury reporting is a key to keeping injury costs as low as possible. Studies have shown that the costs of an injury go up when there is a delay in reporting. Make it your policy that any employee injury is reported before the end of the shift.

Once the injury is reported, getting the proper treatment is key.

Your business should have a relationship with an occupational medical provider in your area. You can find board certified occupational doctors on the web at acoem.org. Even if there isn’t an occupational medicine specialist in your town, you can develop a relationship with a physician and send your injured employees to that doctor.

The goal of having a relationship with a WorkComp specialist medical provider is to ensure that the doctor knows your business and the physical demands that your employees are under. They should also have a good knowledge of the transitional work that you have available. When a doctor knows that you will accept an employee back to work on transitional duty, they are far more likely to send them back to work rather than send them home to sit on the couch and watch infomercials for attorneys at 1-800-SUE-THEM.

When an employee is at work, they are less likely to hire an attorney and more likely to work hard to get back to their full duty position. This process not only gets employees back to work more quickly, it also reduces the amount of money that the insurance company spends on your employee injuries, reducing your experience mod and therefore your workers’ compensation insurance costs.

The workforce is getting older and we need to be mindful of accommodations that older workers may need today that they didn’t need before. However, this new research from NCCI should sharpen employer’s focus on what can drive down injury rates and costs, like hiring the right people, training them to do their jobs safely and when accidents do happen, make sure they are reported immediately and treated by a skilled physician who will send them back to work, rather than send them home.

If employers follow those steps, having older, experienced workers on the payroll can be a great asset rather than a potential liability.

Kevin Ring is the Director of Community Growth for the Institute of WorkComp Professionals, which trains insurance agents to help employers reduce Workers’ Compensation expenses. A licensed property and casualty insurance agent, he is the co-developer of a new Workers’ Comp software suite that will help insurance professionals in working with employers. He can be contacted at [email protected].

Arguments are intended to separate truth from fulfillment.

may 33-40.indd 34 4/12/13 2:58 PM


Compensation is salve to the wound, but not the reversal of the damage.

MINOR’S® New No-Minimum Order Program from Soupbase.com Provides Customized Purchasing Solutions for the Foodservice Industry

Soupbase.com is excited to introduce its new flexible-buyers program for the foodservice indus-try. The MINOR’S No-Minimum Order program only from Soupbase.com allows chefs, restaurants and healthcare facilities, large or small, to purchase the quantity of Minor’s they need when they need it – filling a niche previously unheard of in foodservice distribution.

MINOR’S®, Foodservice Div., Nestle USA, manu-factures the industry’s highest-quality bases, flavor concentrates, gravy mixes and sauce preps. Now with the MINOR’S No-Minimum Order Pro-gram, buyers for the foodservice industry can customize orders at competitive pricing without minimum order require-ments.

“We are very proud to offer the full-line of qual-ity products from MINOR’S. The No-Minimum order program, will allow chefs to make their buying deci-sions based on their needs – whether they want a pound to try a new recipe, have limited storage or need small weekly/monthly delivery – we can do it all at competitive pricing,” says, David Sievers, presi-dent, Soupbase.com. “And flexible buying will give operators the ability to quickly vary menu specials without overstocking and allow us to cater to our customers by creating a custom solution for them.”

Based in Cleveland, Ohio since 1994, family-run Soupbase.com has been bringing premium quality professional ingredients to the home cook, caterers, restaurants and health care facilities here in the US and around the world. See their ad on page 28

Almond Flour Safe for Gluten-Free Diners

After learning she had celiac disease more than 50 years ago, Colleen Sherratt and her husband Lowell began a mission to provide gluten-free products through their business, Honeyville Grain. One of their most popular products, al-mond flour, is versatile and provides a signifi-cant source of nutrients. “Sales growth remains hot,” said Chris Ondatje, vice president of Hon-

eyville’s e-commerce di-vision. “It’s so sought af-ter that we’re constantly

fighting to stay ahead of the demand curve.”

– Salt Lake City Tribune

In the world of internet jukeboxes, there are only a few market leaders. BarJukebox is taking the market by surprise with new technology and a maintenance free product. What was once an industry of operator-owned machines, is being transformed into an industry of client-owned machines. With this new technology, the client has options to add karaoke, keno and music video features at the touch of a button. Additionally, the client has complete control over features like pricing, offering free-play, and music genre availability. With the wave of a wireless remote

control, clients can offer one free credit our hours of free play. Al Putman, owner of Putz Bar & Grill in Rochester, Indiana, states that his jukebox revenue went from $7000 annually to $19,000 annually when he switched to the BarJukebox unit. Mr. Putman says that BarJukebox was one of the best investments he has made for his establishment. Clients can generate revenue from song play, as well as from selling advertising play time to local businesses. Of the three models available, the wall unit is the most popular, but if you want big and loud BarJukebox can provide that too. Email [email protected] for more information

may 33-40.indd 35 4/12/13 2:58 PM


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Earning Tomorrow’s Business by David A. Gotowko; CEC, CFBE, CHA, Founder / President, Restaurant Business Solutions

If you are like most restaurant operators, you begin every day at your restaurant com-pany following the same routine, working through a well-established checklist whether written or by memory and habit. Lights, music, check phone messages for reserva-tions and important messages, review sched-ules, assign stations; the daily operations list seems endless and in fact, typically extends throughout the entire day. Added to the monotony of day-to-day operation responsi-

bilities are the unique ever-changing occur-rences which come with serving the general public and makes the restaurant industry ex-citing. It’s true; no two days are ever alike in the restaurant business. In most operations, the business of the day is managing the busi-ness of today … but what about tomorrow?

“What are we doing today to earn tomor-row’s business?” is a question I encourage each of my restaurant clients to ask them-selves each and every day. Further, I encour-age them to ask this same question of their entire staff to impart the concept of earning tomorrow’s business today as an effort and responsibility the entire staff shares. A server who merely attends to the “steps of service”

established by the restaurant management does very little to earn tomorrow’s business. The server who makes a connection with the guest and strives to add to the dining experi-ence with a special touch has earned a guest who will return and bring friends tomorrow. The cook who lets a plate go out into the dining room that is not perfectly prepared and presented, risks serving an average meal the competition can easily overcome. The guest has no reason to return if your quality is average at best.

As an operator, your daily responsibilities must include “tomorrow’s business”. What is your long range plan and do you spend time with it every day? Do you have a Marketing

Calendar and do you work with it every day? Do you review and update social media, websites, advertising, and in-house promo-tions daily? Do YOU spend time with your guests during every shift to develop relation-ships; or are you in the kitchen with tasks that would be better done between service periods, in your office, or worse yet, not on property at all. Do you train and work with your staff to earn tomorrow’s business today?

There are many ways to earn tomorrow’s business today. I have mentioned only a very few. The operator who works today to earn tomorrow’s business will forever have busi-ness tomorrow. Restaurant Business Solutions’ ad appears on page 4 of this issue.

General Server Guidelines #3l Always try to take out complete orders. If the entire order is ready ex-cept for a side order, like a vegetable, take out the entrees and have some-one follow you in a few seconds with the side or-der. Don’t let the entrees get cold because of a side order. Everything goes out hot.l If your entire sec-tion clears at one time, don’t take orders from four or five new hits at once. You’ll end up run-ning yourself to death for twenty minutes, and then have nothing to do for ten. Take one order, then go to the next table and tell them you will be right back to take THEIR order. Take drinks and appetizers out to the first table, and then go to the others. Never take three or four salads out at one time. This only means that you will have three or four orders of hot food coming out at the same time, which would be impossible to get out all at once. Think ahead.– Source: Server Training Manual at www.Res-

taurantOwner.com. For more information visit

www.RestaurantOwner.com.

may 33-40.indd 36 4/12/13 2:58 PM


Chicagoland’s Full Service Wholesale Chicagoland’s Full Service Wholesale Coffee & Tea CompanyCoffee & Tea Company

Free Coffee Tasting! Ask for Tina ;) Free Coffee Tasting! Ask for Tina ;) (773) 235(773) 235--9356 | www.java9356 | www.java--breeze.combreeze.com

Club Chefs Association of America Culinary Exchange Competition at Bryn Mawr Country Club

Hot food Gold Winners (Executive Chef Joseph Guzman) (Executive Sous Chef Austen Ono) (Sous Chef Lauro Garcia ) Francisco Vilencia, Ruben Martinez Pastry Gold Winner (Pastry Chef Andrew Pingul) (Assistant Pastry Chef Ashley Paradero)

Pastry Food Menu: Goat Cheese Mousse, Goat Cheese Caramel, Goat Cheese Cotton Cake, Vanilla Biscuit, Compressed Apples, Orange Gel, Fresh Blackberries, Tangerine Lace, Mixed Berry Fluid Gel, and Blackberry Whipped Cream.

Maple Leaf Duck Breast: Sunchoke Pommes Puree, Purple Brussels Sprout, Baby Vegetables. Duck Consommé en Gelée, Duck Powder, Duck Glass, Smoked Goose Berry Gastrique, Micro Tangerine

Every March, the Club Chefs Association, Greater Chicago Chapter, hosts an event called the Culinary Exchange. The Culinary Exchange is a social gathering created to celebrate camaraderie, and showcase the talents of Chicago area club

chefs in the form of a friendly small plate competition. The event concludes with an awards ceremony featuring first, second, third place and best of show for savory and pastry categories. With Chicagoland having more culinary schools

than any other market in the US, we are blessed with a food industry rich in excellence and creativity.

may 33-40.indd 37 4/12/13 2:58 PM


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Spotlight on Chicagoland’s Barbecue MastersSweet Baby Ray’s Barbecue800 E. Higgins Rd., Elk Grove Village, IL 60007(Multiple locations)

Sweet Baby Ray’s Barbecue Elk Grove is proud to offer some of the finest barbecue anywhere. Their restaurant fea-tures all of the smoky favorites from the original Sweet Baby Ray’s as well as an expanded menu including steaks, chops, seafood and pastas. The location seats over 170 people with full service and bar. A private dining room with capacity for 35 guests is available and when weather permits an outdoor patio can accommodate another 60 patrons. Carryout is avail-able with a separate carryout entrance located on the east side of the building. Their kitchen, supervised by award-win-ning competition pitmaster Chef Duce Raymond, is open for lunch and dinner and all menu items are prepared to order. They have worked hard to develop a unique menu, a great concept and outstanding food and service. Through thought-ful planning and care, their goal is to offer high quality food at fair prices with the hope and expectation that you will tell your friends and come back soon.

Java Breeze Coffee & Tea is celebrating their 7-Year Anniversary! Sam Dakogiannis, the founder, was one of the owners of Zee’s Coffee from (1980-1985) as well as a high level sales executive at Superior/Sara Lee Coffee and Tea from (1985-2006). Java Breeze is becom-ing Chicagoland’s leading full service wholesale coffee and tea distribution company. The combination of their exten-sive line of coffees, teas, quality brewing equipment, great service, exceptional know how and passion for the business sets them apart from their competition. Collectively, their staff has over 100 years of experience in the coffee business. Old enough yet young enough, Java Breeze is very confident in its ability to satisfy the growing needs of the food service industry. They believe in providing high quality coffee and tea, great personal and technical service, all at a fair price. The value added, creative marketing services they provide to their customers shows how much they really care. Visit them online at www.java-breeze.com. See their ad on page 37.

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This month I am very proud to be pictured with John Colletti, of Gibsons Steakhouse and Restau-rants. John is also the Chairman of the Illinois Restaurant Association. John’s support, passion and love for our industry shows in every dining experience at his restaurants, and also in his service to our industry. John is one person whose contributions really do benefit all of us in the Illinois food industry.

Bill Schutz is the Chairman and CEO of Consumers Packing Company. He is joined by his corporate chef sales consultant John Kaufmann. Since 1956, the firm has established itself as a leader in the meat industry. As a fam-ily owned business, they are proud to continue a rich heritage of partnering with top steakhouses and restaurants in the United States and beyond.

Tom Talpai is the founder and owner of United Video Security and United Cash Register Company. For over 50 years his companies have been serv-ing the food industry. Tom’s expertise, experience and understanding of our industry make his firm an excellent supplier for food industry businesses large and small. Watch for United to become a leader in the video space in our local industry.

Pete Bakala is with Gold Medal Chicago, a firm dedicated to bring high margin food products, equipment and supplies to local foodservice, c-store and concession operations. Pete’s company supplies some of Chicago’s most well-known restaurants, specialty food shops and

chefs with “fun food” equipment and supplies, like popcorn and caramel corn machines, cotton candy machines, frozen beverage programs and more. Pete’s equipment and programs offer his customers some of the highest profit margins in the industry. If you are looking for creative new profit centers, check out the Gold Medal Chicago.

John Purdom is the founder of M Line Marketing, a local rep firm specializing in calling on equipment dealers across the Chicagoland area. M Line represents fine foodservice equipment and supply lines like Parade Plastics, Seco Select, Sani Serve, Dough Xpress, ColdTech Commercial, Plasticade Baskets and others. His firm has an excellent understanding of the needs of equipment dealers, and does everything possible to support them.

Terry and Beth Gibbs are with Gibbs and Associates, a local manufac-turer’s rep firm working with over a dozen quality food equipment and supply manufacturers. Each day, Beth and Terry work closely with equipment dealers and their custom-ers to improve quality and increase efficiency in back and front of the house operations. They are very involved with the food industry and have an excellent reputation for integrity, follow through and for providing value to their manufacturer partners and their customers.

Cary Miller Presents People Selling the Industry

Every action measures risk against skill and knowledge.

Last Chance For Energy Rebates

The Nicor Gas Energy Ef-ficiency Program is offering rebates to business customers for high-efficiency equipment purchases and upgrades. Get rebates up to $1,400 on ov-ens, steamers, fryers and more! Save up to an additional $750 when you purchase and install two or more qualifying pieces of equipment.

+$250 bonus rebate when you purchase and install 2 qualifying pieces of equip-ment

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View qualifying prod-ucts and rebate information at NicorGasRebates.com/kitchen.

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Save energy and earn re-bates. Visit NicorGasRebates.com/kitchen to start today, and see their ad on page 3 of this issue.

may 33-40.indd 40 4/12/13 2:58 PM


ACCOUNTANTS Baker Tilly .......................................................312‑729‑8100 SS&G ..............................................................847‑824‑4006 ADVERTISING Food Industry News ........................................847‑699‑3300 AIR CONDITIONING‑SYSTEMS CLEANING Olympia Maintenance ..................Page 04 .....708‑344‑0344 AIR FILTERS‑SALES & SERVICE Olympia Maintenance ..................Page 04 .....708‑344‑0344 Averus .............................................................800‑393‑8287 APPETIZERS PFG‑Fox River .............................Page 25 .....630‑896‑1991 ARCHITECTS Joel Berman Architecture & Design Page 23 ...773‑275‑5968 Dacre & Youngquist LLC Architects ................312‑477‑0773 ASIAN FOOD PRODUCTS Kikkoman International ...................................630‑954‑1244 ASSOCIATIONS Illinois Restaurant Association .....Page 38 .....312‑787‑4000 ASSOCIATIONS & TRADES NAFEM ...........................................................312‑245‑1054 ATM MACHINES Meirtran ATM ................................Page 40 .....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 15 .....847‑458‑0500 AWARDS Classic Design Awards ...................................847‑470‑0855 AWNINGS & CANOPYS ChesterfieldAwnings ...................Page 33 .....312‑666‑0400 Undercover Outdoors ...................Page 30 .....708‑478‑8890 BAGS‑CUSTOM PRINTED Bulldog Packaging .......................................... 630‑458‑1152

BAKERS‑WHOLESALE Chicago Sweet Connection ..........Page 30 .....773‑418‑2718 Gonnella Baking Co ..................... Page 11 .....312‑733‑2020 IL Mulino di Valenzano Bakery .....Page 36 .....773‑934‑1625 Labriola Baking Company ............Page 23 .....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 INGREDIENTS Tardella Foods .............................Page 34 .....773‑889‑8544 BAKERY‑PRODUCTS Instantwhip Chicago .....................Page 37 .....800‑933‑2500 Labriola Baking Company ............Page 23 .....708‑385‑4884 Michele Baking Company ............Page 27 .....847‑451‑9481 BANKS AND FINANCING PNC Bank ....................................Page 47 .....855‑762‑2361 BAR SPOTTING/LOUNGE REPORTS Petritis Group Inc IL Lic 117001002 ................847‑705‑6619 BAR STOOLS Chicago Booth .............................Page 33 .....773‑378‑8400 Waco Manufacturing .......................................312‑733‑0054 BAR SUPPLIES Ramar Supply Co .........................Page 32 .....708‑233‑0808 BATCH FREEZERS Kool Technologies ........................Page 21 .....630‑483‑2256 BEVERAGES Lifestyle Beverages ......................Page 22 .....630‑941‑7000 BLENDERS Blendtec ..........................................................800‑253‑6383 BOOTH‑MANUFACTURERS Precision Booth ...............................................773‑407‑9296 BOOTHS Chicago Booth .............................Page 33 .....773‑378‑8400

BOOTHS‑UPHOLSTERERS Chicago Booth .............................Page 33 .....773‑378‑8400 Precision Booth ...............................................773‑407‑9296 BREAD & ROLLS Gonnella Baking Co ..................... Page 11 .....312‑733‑2020 IL Mulino di Valenzano Bakery .....Page 36 .....773‑934‑1625 Labriola Baking Company ............Page 23 .....708‑385‑4884 Michele Baking Company ............Page 27 .....847‑451‑9481 Red Hen Bread ...............................................312‑433‑0436 BUTTER‑CLARIFIED Danish Maid Butter Co .................Page 15 .....773‑731‑8787 BUTTER‑PREPORTIONED‑WHIPPED Danish Maid Butter Co .................Page 15 .....773‑731‑8787 CABLE TV‑SALES & INSTALLATION Prime Time Sports ..........................................847‑637‑3500 CARRY OUT PACKAGING Bulldog Packaging .......................................... 630‑458‑1152 CASH & CARRY‑WHOLESALE GFS Marketplace ............................................800‑968‑6525 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS .....................847‑675‑6066 CATERING‑VEHICLES DCI Central (Hotshot) ..................Page 14 .....800‑468‑7478 CCTV SYSTEMS Alpha POS Systems ....................Page 25 .....630‑690‑2870 CEILING CLEANING Skyline Building Services ................................312‑454‑4545 CHAIR/BARSTOOL REPAIRS Restaurant Chair Repair ..............Page 15 .....630‑424‑0424 CHAIRS‑COMMERCIAL Chicago Booth .............................Page 33 .....773‑378‑8400 John Manson & Associates .............................773‑278‑8280 Waco Manufacturing .......................................312‑733‑0054 CHARCOAL Apache Supply ................................................708‑409‑1040

Charcoal Supply Company .............................312‑642‑5538 CHEESE PFG‑Fox River .............................Page 25 .....630‑896‑1991 New Dairy .......................................................312‑421‑1234 CHEESECAKES Eli’sCheesecakes ...........................................773‑736‑3417 CHICKEN TENDERS Love Me Tenders, LLC .................Page 04 .....773‑502‑8000 CHICKEN‑PROGRAMS FSI/Foodservice Solutions ..............................847‑719‑6088 CIGARS PacificCigarCompany ................Page 40 ..... 630‑972‑1189 CLASSIFIED ADVERTISING Food Industry News ........................................847‑699‑3300 CLEANING PRODUCTS SuperClean .....................................................847‑361‑0289 CLEANING SERVICES Skyline Building Services ................................312‑454‑4545 COCKTAIL BLENDERS Blendtec ..........................................................800‑253‑6383 COFFEE Nespresso ....................................Page 17 .....800‑566‑0571 COFFEE & TEA Java Breeze Coffee & Tea ...........Page 37 .....773‑235‑9356 Stewart’sCoffee&Tea ....................................773‑489‑2500 COFFEE ROASTERS Big Shoulders Coffee Company ......................312‑810‑3046 COLD STORAGE Perishable Distribution Solutions ....................888‑491‑1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products ......................................800‑767‑5352 CONSULTING & DESIGN A D E Foodservice Equipment ........................ 630‑628‑0811 COOKING EQUIPMENT‑GAS/STEAM & ELECTRIC American Range Corporation ......Page 39 .....818‑897‑0808

DIRECTORY

• • • • • •

CALL US AT 877.WEB.NOW.1

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CORNED BEEF‑FRESH Kelly Eisenberg ............................Page 09 .....773‑588‑2882 Manny’sFoodProducts ...............Page 04 .....312‑939‑2855 PapaCharlie’s ..............................Page 21 ....877‑522‑PAPA Vienna Beef .................................Page 35 .....773‑278‑7800 CREDIT CARD PROCESSOR Payment Alliance International ........................630‑368‑1833 CROISSANTS La Parisien Bakery ..........................................773‑725‑3500 CUSTOMER LOYALTY PROGRAMS Digital Loyalty Marketing Tools .......................630‑709‑6623 DAIRY‑DISTRIBUTOR Lipari Foods ....................................................586‑447‑3500 DAIRY‑PRODUCTS Instantwhip Chicago .....................Page 37 .....800‑933‑2500 PFG‑Fox River .............................Page 25 .....630‑896‑1991 New Dairy .......................................................312‑421‑1234 DELI‑PRODUCTS Lipari Foods ....................................................586‑447‑3500 DELIVERY‑VEHICLES DCI Central (Hotshot) ..................Page 14 .....800‑468‑7478 DESSERTS Algelato ........................................Page 24 .....847‑455‑5355 Chicago Sweet Connection ..........Page 30 .....773‑418‑2718 PFG‑Fox River .............................Page 25 .....630‑896‑1991 Eli’sCheesecakes ...........................................773‑736‑3417 New Dairy .......................................................312‑421‑1234 DIRECTV Prime Time Sports ..........................................847‑637‑3500 DISHWASHER‑LEASING & RENTAL Total Management Systems .........Page 30 .....630‑543‑3666 DISHWASHING MACHINES/COMMERCIAL & REPAI Total Management Systems .........Page 30 .....630‑543‑3666 DISWASHING COMPOUND, DETERGENTS & SOAPS Total Management Systems .........Page 30 .....630‑543‑3666 DUCT CLEANING Olympia Maintenance ..................Page 04 .....708‑344‑0344 Sta‑Kleen .....................................Page 31 .....847‑352‑9191 Airways Systems .............................................630‑595‑4242 Averus .............................................................800‑393‑8287 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical .....Page 15 .....847‑381‑0448 ENERGY REBATE PROGRAMS Resource Solutions Group ...........Page 03 .....312‑755‑9020 ETHNIC FOODS Kikkoman International ...................................630‑954‑1244 FANS‑VENTILATING & EXHAUST AWR Welding ...............................Page 12 .....773‑491‑5353 FAUCETS Faucet Shoppe The .....................Page 19 .....773‑478‑3890 FILTERS‑EXHAUST SYSTEMS Olympia Maintenance ..................Page 04 .....708‑344‑0344 Averus .............................................................800‑393‑8287 FIRE SUPRESSION SYSTEMS Averus .............................................................800‑393‑8287 FIRE‑EXTINGUISHERS Averus .............................................................800‑393‑8287 Henrichsen Fire & Safety Equip ......................800‑373‑9714 FIREWOOD Apache Supply ................................................708‑409‑1040 FIRST AID‑EQUIPMENT & SUPPLIES AffirmedMedicalService ................................847‑322‑9185 FLOOR CLEANING‑REFINISH & REPAIR Sexton Complete Care .................................... 800‑827‑1126 FLOUR Tardella Foods .............................Page 34 .....773‑889‑8544 FOOD BROKERS Sip & Company ...............................................708‑452‑8828 FOOD DISTRIBUTORS Devanco Foods ............................Page 16 .....847‑228‑7070

Grecian Delight Foods .................Page 19 .....847‑364‑1010 PFG‑Fox River .............................Page 25 .....630‑896‑1991 Sotiros Foods ...............................Page 27 .....708‑371‑0002 Tec Foods Inc ...............................Page 08 .....773‑638‑5310 Anichini Brothers .............................................312‑644‑8004 GFS Food Service Distribution .......................800‑968‑6515 Lipari Foods ....................................................586‑447‑3500 FOOD EQUIPMENT Bob King Auctions ........................Page 15 .....847‑458‑0500 Gold Medal Products ......................................800‑767‑5352 FOOD PROCESSING EQUIPMENT LPS Corp .....................................Page 31 .....847‑451‑2222 FOOD PRODUCTS Grecian Delight Foods .................Page 19 .....847‑364‑1010 Love Me Tenders, LLC .................Page 04 .....773‑502‑8000 Massel USA .................................Page 06 .....312‑283‑5231 Soupbase.com .............................Page 26 .....216‑381‑9916 Tec Foods Inc ...............................Page 08 .....773‑638‑5310 GFS Marketplace ............................................800‑968‑6525 FOOD SAFETY TRAINING Food Industry Training ....................................630‑690‑3818 FOODSERVICE EQUIPMENT‑REPAIR CSI ‑ Coker Service Inc ..................................888‑908‑5600 Cobblestone Ovens ........................................847‑635‑0172 FOODSERVICE‑ LAYOUT & DESIGN A D E Foodservice Equipment ........................ 630‑628‑0811 Losurdo Inc .....................................................630‑833‑2828 FOODSERVICE‑EQUIPMENT March Quality Used & New Equip Page 15 .....800‑210‑5895 Thunderbird Food Machinery .......Page 37 .....866‑451‑1668 Zepole Restaurant Supply ...........Page 26 .....630‑783‑1239 Losurdo Inc .....................................................630‑833‑2828 FOODSERVICE‑EQUIPMENT PARTS CSI ‑ Coker Service Inc ..................................888‑908‑5600 Cobblestone Ovens ........................................847‑635‑0172 FOODSERVICE‑SUPPLIES PFG‑Fox River .............................Page 25 .....630‑896‑1991 Ramar Supply Co .........................Page 32 .....708‑233‑0808 GFS Marketplace ............................................800‑968‑6525 FREEZERS‑ALL TYPES Custom Cooler & Freezer ............Page 10 .....630‑879‑3131 FRYERS FSI/Foodservice Solutions ..............................847‑719‑6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware ......................708‑641‑7007 Just Gaskets And Hardware ...........................708‑758‑1289 GELATO Algelato ........................................Page 24 .....847‑455‑5355 Palazzolo’sGourmetIceCream ..Page 20 .....269‑561‑2000 New Dairy .......................................................312‑421‑1234 GELATO EQUIPMENT & SUPPLIES Kool Tecnologies ..........................Page 21 .....630‑483‑2256 GIARDINERA E Formella & Sons .......................Page 06 .....877‑598‑0909 V Formusa Company ......................................312‑421‑0485 GLUTEN FREE PRODUCTS Dr Shar USA ...................................................847‑890‑9948 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical .....Page 15 .....847‑381‑0448 GOURMET‑FOOD PRODUCTS PFG‑Fox River .............................Page 25 .....630‑896‑1991 Chicago Importing Company ..........................800‑828‑7983 New Dairy .......................................................312‑421‑1234 Toohill Beef Farm ............................................309‑261‑3602 GREASE REMOVAL SERVICE Mahoney Environmental ..............Page 12 .....800‑892‑9392 Hopkins Grease Company ..............................877‑404‑7327 Kaluzny Bros Inc .............................................815‑744‑1453 GREASE TRAP PUMPING SERVICE American Bio‑Fuels ......................Page 35 .....630‑631‑5714

Mahoney Environmental ..............Page 12 .....800‑892‑9392 Tierra Environmental ....................Page 26 .....888‑551‑1998 Hopkins Grease Company ..............................877‑404‑7327 Kaluzny Bros Inc .............................................815‑744‑1453 GREASE‑EXHAUST CLEANING Olympia Maintenance ..................Page 04 .....708‑344‑0344 Sta‑Kleen .....................................Page 31 .....847‑352‑9191 Airways Systems .............................................630‑595‑4242 Averus .............................................................800‑393‑8287 Enviromatic Corporation of America ...............847‑729‑8000 HOODZ Kitchen Exhaust Cleaning .................888‑514‑6639 GREEK YOGURT Grecian Delight Foods .................Page 19 .....847‑364‑1010 GRILLS & ROTISSERIES XL Manufacturing .........................Page 14 .....773‑271‑8900 GYROS Devanco Foods ............................Page 16 .....847‑228‑7070 Grecian Delight Foods .................Page 19 .....847‑364‑1010 HAMBURGER PATTY MANUFACTURER Devanco Foods ............................Page 16 .....847‑228‑7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical .....Page 15 .....847‑381‑0448 HOOD & DUCT SYSTEMS AWR Welding ...............................Page 12 .....773‑491‑5353 HOOD & EXHAUST‑CLEANING Olympia Maintenance ..................Page 04 .....708‑344‑0344 Sta‑Kleen .....................................Page 31 .....847‑352‑9191 Airways Systems .............................................630‑595‑4242 Averus .............................................................800‑393‑8287 Enviromatic Corporation of America ...............847‑729‑8000 HOODZ Kitchen Exhaust Cleaning .................888‑514‑6639 HOOD & EXHAUST‑SYSTEMS Belvin/J&F Sheet Metal Co .............................312‑666‑5222 HOOD SYSTEMS‑FIRE Hoods Chicago ............................Page 38 .....773‑552‑9200 Averus .............................................................800‑393‑8287 Henrichsen Fire & Safety Equip ......................800‑373‑9714 HOT DOGS Kelly Eisenberg ............................Page 09 .....773‑588‑2882 Nathan’sFamousHotDogs .........Page 05 .....800‑628‑4267 Red Hot Chicago ..........................Page 28 .....800‑249‑5226 Vienna Beef .................................Page 35 .....773‑278‑7800 Crawford Sausage ..........................................773‑277‑3095 ICE COMPANIES Tinley Ice Company ........................................708‑532‑8777 ICE CREAM Algelato ........................................Page 24 .....847‑455‑5355 Homer’sGourmetIceCream .......Page 38 .....847‑251‑0477 Instantwhip Chicago .....................Page 37 .....800‑933‑2500 New Dairy .......................................................312‑421‑1234 ICE CREAM‑EQUIPMENT M Line Marketing .........................Page 28 .....630‑650‑1691 ICE CREAM‑EQUIPMENT & SUPPLY Kool Technologies ........................Page 21 .....630‑483‑2256 ICE MACHINES SALES & LEASING LPS Corp .....................................Page 31 .....847‑451‑2222 Grove Ice Machines ........................................630‑969‑5199 ICE MACHINES‑SALES‑RENTAL OR LEASING Automatic Ice Makers ..................Page 38 .....773‑975‑2005 Empire Cooler Service .................Page 18 .....312‑733‑3900 ICE‑MAKING EQUIPMENT/REPAIR & SERVICE Grove Ice Machines ........................................630‑969‑5199 ICE‑SCULPTURE AAANadeau’sIceSculptures .........................708‑366‑3333 INSURANCE Northern Illinois Insurance ...........Page 07 .....815‑226‑9353 Professional Consultants Inc .......Page 03 .....630‑369‑0013 Caro Insurance Services .................................708‑745‑5031 Concklin Insurance Agency .............................630‑268‑1600 Farmers Insurance‑Sandra Cavoto .................773‑586‑4500

ISU‑WM Schwartz & Co ..................................847‑996‑0002 Northwest Insurance Services ........................888‑366‑3467 Society Insurance ...........................................888‑576‑2438 The Horton Group ...........................................312‑917‑8610 INSURANCE ‑LIFE‑DISABILITY Country Financial, Gary Knapp .......................630‑924‑0813 INSURANCE SERVICES Northern Illinois Insurance ...........Page 07 .....815‑226‑9353 Country Financial, Gary Knapp .......................630‑924‑0813 Farmers Insurance‑Mark Holihan ...................847‑823‑6800 Total Insurance Services .................................847‑205‑1777 ITALIAN BEEF Devanco Foods ............................Page 16 .....847‑228‑7070 Kelly Eisenberg ............................Page 09 .....773‑588‑2882 PapaCharlie’s ..............................Page 21 ....877‑522‑PAPA Red Hot Chicago ..........................Page 28 .....800‑249‑5226 Serrelli’sFoods ............................Page 27 ... 877‑385‑BEEF ITALIAN FOOD SPECIALTIES E Formella & Sons .......................Page 06 .....877‑598‑0909 MamaMucci’sPasta ....................Page 24 .....734‑453‑4555 ITALIAN SAUSAGE Devanco Foods ............................Page 16 .....847‑228‑7070 PapaCharlie’s ..............................Page 21 ....877‑522‑PAPA Anichini Brothers .............................................312‑644‑8004 JANITOR‑SUPPLIES Ramar Supply Co .........................Page 32 .....708‑233‑0808 JAPANESE‑FOOD PRODUCTS Kikkoman International ...................................630‑954‑1244 JUICERS‑FRUIT & VEGETABLES Berkel Midwest ................................................800‑921‑9151 KITCHEN‑EXHAUST SYSTEMS/CLEANING Olympia Maintenance ..................Page 04 .....708‑344‑0344 Averus .............................................................800‑393‑8287 Enviromatic Corporation of America ...............847‑729‑8000 HOODZ Kitchen Exhaust Cleaning .................888‑514‑6639 KNIFE‑SHARPENING SERVICE Northwestern Cutlery ...................Page 12 .....312‑421‑3666 Cozzini Inc ......................................................888‑846‑7785 Maestranzi Brothers ........................................708‑867‑7323 KNIVES‑FOOD PREP Mercer Cutlery ................................................773‑844‑7256 LAWYER LawOfficeofBiagioBucaro ............................847‑619‑7450 Russel G Winick and Associates P C .............630‑548‑5800 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile .......................................773‑254‑6100 De Normandie Linen .......................................773‑731‑8010 Mickey’sLinen ................................................ 773‑545‑7211 Morgan Uniform and Linen Serv .....................773‑843‑3307 Valley Linen Supply .........................................630‑897‑4474 LIQUOR CONTROL SYSTEMS Alpha POS Services ....................Page 25 .....630‑690‑2870 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ...........Page 07 .....815‑226‑9353 LIQUOR‑WHOLESALE Peerless Liquors .............................................773‑378‑3908 LOBSTERS Maine Lobster Exchange .............Page 27 .....708‑253‑7728 LOGISTICS COMPANIES Perishable Distribution Solutions ....................888‑491‑1641 MANUFACTURERS REPRESENTATIVES M Line Marketing .........................Page 28 .....630‑650‑1691 MEAT WHOLESALE‑RANCHERS Toohill Beef Farm ............................................309‑261‑3602 MEAT‑PROCESSING EQUIPMENT LPS Corp .....................................Page 31 .....847‑451‑2222 Berkel Midwest ................................................800‑921‑9151 MEAT‑SMOKED Nueske Applewood Smoked Meats ................800‑382‑2266 MEAT‑WHOLESALE Devanco Foods ............................Page 16 .....847‑228‑7070

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Anichini Brothers .............................................312‑644‑8004 Buedel Fine Meats & Provisions .....................708‑496‑3500 MEATS PFG‑Fox River .............................Page 25 .....630‑896‑1991 MEDICAL SUPPLIES AffirmedMedicalService ................................847‑322‑9185 MENUS‑CUSTOM PRINTED Menu’sToGo ..................................................630‑483‑0848 MILK Instantwhip Chicago .....................Page 37 .....800‑933‑2500 New Dairy .......................................................312‑421‑1234 MOBILE REFRIGERATION Gateway Industrial Power ...............................708‑563‑7090 MODELS‑TRADE SHOWS Enve Models ...................................................312‑929‑2791 MUSIC‑BACKGROUND Muzak .............................................................630‑782‑6800 MYSTERY‑SHOPPING/HOSPITALITY&GROCERY Petritis Group Inc IL Lic 117001002 ................847‑705‑6619 NACHO‑EQUIPMENT & SUPPLIES Gold Medal Products ......................................800‑767‑5352 NAME‑PLATES & TAGS Classic Design Awards ...................................847‑470‑0855 NEW TABLE TOPS Precision Booth ...............................................773‑407‑9296 NOODLES MamaMucci’sPasta ....................Page 24 .....734‑453‑4555 OIL & SHORTENING Columbus Vegetable Oils .............Page 02 .....773‑265‑6500 OIL RECOVERY & RECYCLING American Bio‑Fuels ......................Page 35 .....630‑631‑5714 Northern Light Energy .....................................708‑695‑5042 OILS & FATS‑COOKING Columbus Vegetable Oils .............Page 02 .....773‑265‑6500 OILS & VINEGAR Pastorelli Foods .......................................... 800‑SOS‑AUCY OILS‑COOKING/BULK Columbus Vegetable Oils .............Page 02 .....773‑265‑6500 OLIVE OILS Columbus Vegetable Oils .............Page 02 .....773‑265‑6500 ONLINE ORDERING SERVICE Key Impact/Menu1 ......................................855‑GOM‑ENU1 ORGANIC FOODS Pastorelli Foods .......................................... 800‑SOS‑AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical .....Page 15 .....847‑381‑0448 OVENS‑SALES & SERVICE Cobblestone Ovens ........................................847‑635‑0172 PAINTING & HANDYMAN SERVICES Schubert Painting ............................................847‑606‑9660 PANCAKE‑BATTER & MIX Tec Foods Inc ...............................Page 08 .....773‑638‑5310 Gust John Foods & Products Corp .................630‑879‑8700 PAPER‑PRODUCTS Ramar Supply Co .........................Page 32 .....708‑233‑0808 PARTY‑FAVORS & SUPPLIES Ramar Supply Co .........................Page 32 .....708‑233‑0808 PASTA‑FRESH AND FROZEN Pastafresh Home Made Pasta ........................773‑745‑5888 PASTA‑PRODUCTS MamaMucci’sPasta ....................Page 24 .....734‑453‑4555 PASTRY INGREDIENTS Sotiros Foods ...............................Page 27 .....708‑371‑0002 PATTY MACHINES/FOOD FORMERS Berkel Midwest ................................................800‑921‑9151 PEST CONTROL/PEST ELIMINATION Mc Cloud Services .......................Page 10 .....800‑332‑7805 Presto X Pest Control .....................................888‑627‑5772 PICKLES & RELISH Vienna Beef .................................Page 35 .....773‑278‑7800 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers .............................................312‑644‑8004

PLAQUES Classic Design Awards ...................................847‑470‑0855 PLUMBING SUPPLIES Faucet Shoppe The .....................Page 19 .....773‑478‑3890 POINT OF SALE SUPPLIES Alpha POS Systems ....................Page 25 .....630‑690‑2870 Schmaus Cash Register & POS .....................847‑675‑6066 Western Business Systems ............................773‑878‑7200 POINT OF SALE SYSTEMS Alpha POS Services ....................Page 25 .....630‑690‑2870 United Video Systems ..................Page 13 .....708‑780‑1200 Merchants Solutions .......................................708‑449‑6650 Retail Control Solutions ..................................630‑521‑9900 Schmaus Cash Register & POS .....................847‑675‑6066 SilverWare POS ..............................................888‑510‑5102 Western Business Systems ............................773‑878‑7200 POINT OF SALE SYSTEMS‑SALES & SERVICE KCS Computer Technology ..........Page 10 .....847‑288‑9820 POPCORN‑EQUIPMENT & SUPPLIES Gold Medal Products ......................................800‑767‑5352 PRESSURE WASHING Mahoney Environmental ..............Page 12 .....800‑892‑9392 Olympia Maintenance ..................Page 04 .....708‑344‑0344 PRINTERS Menu’sToGo ..................................................630‑483‑0848 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons .......................Page 06 .....877‑598‑0909 PRODUCE DISTRIBUTORS PFG‑Fox River .............................Page 25 .....630‑896‑1991 Premier Produce .............................................847‑678‑0780 PUBLISHING Food Industry News ........................................847‑699‑3300 RAVIOLI MamaMucci’sPasta ....................Page 24 .....734‑453‑4555 RE‑UPHOLSTERY Chicago Booth .............................Page 33 .....773‑378‑8400 REFRIGERATION EQUIP SERVICE & REPAIR Emerald Restaurant Service ........Page 13 .....847‑489‑4230 Mackay Heating & Mechanical .....Page 15 .....847‑381‑0448 Accu‑Tech .......................................................847‑658‑8440 CSI ‑ Coker Service Inc ..................................888‑908‑5600 REFRIGERATION‑EQUIP/COMMERCIAL Custom Cooler & Freezer ............Page 10 .....630‑879‑3131 REFRIGERATION‑UNITS/TRUCKS Gateway Industrial Power ...............................708‑563‑7090 RENDERER‑RECYCLING Mahoney Environmental ..............Page 12 .....800‑892‑9392 RESTAURANT CONSULTANTS Premier Restaurant Solutions ......Page 32 .....312‑836‑3757 Restaurant Business Solutions ....Page 04 .....630‑585‑6650 Industry Innovations ........................................312‑836‑3755 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ..............................847‑719‑6088 Losurdo Inc .....................................................630‑833‑2828 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ............Page 10 .....630‑879‑3131 Northwestern Cutlery ...................Page 12 .....312‑421‑3666 Olympic Store Fixtures .................Page 08 .....773‑585‑3755 Ramar Supply Co .........................Page 32 .....708‑233‑0808 Trimark Marlinn ............................Page 33 .....708‑496‑1700 Zepole Restaurant Supply ...........Page 26 .....630‑783‑1239 Berkel Midwest ................................................800‑921‑9151 Gatorchef.com ................................................888‑944‑2867 Mercer Cutlery ................................................773‑844‑7256 Midwest Restaurant Supplier ..........................773‑254‑1288 RESTAURANT EQUIPMENT REPAIR SERVICE Emerald Restaurant Service ........Page 13 .....847‑489‑4230 Mackay Heating & Mechanical .....Page 15 .....847‑381‑0448 Makirepairs.com ...........................Page 40 .....773‑888‑2176 Accu‑Tech .......................................................847‑658‑8440 Berkel Midwest ................................................800‑921‑9151 CSI ‑ Coker Service Inc ..................................888‑908‑5600 Cobblestone Ovens ........................................847‑635‑0172

Hobart Corporation .........................................847‑631‑0070 RESTAURANT EQUIPMENT‑NEW & USED Bob King Auctions ........................Page 15 .....847‑458‑0500 March Quality Used & New Equip Page 15 .....800‑210‑5895 Total Management Systems .........Page 30 .....630‑543‑3666 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ..................... 708‑361‑1150 Kudan Group Inc .............................................312‑575‑0480 Nick Dibrizzi/Coldwell Banker .........................708‑562‑9328 Pontarelli & Company .....................................847‑778‑3571 RESTAURANT‑DESIGNERS A D E Foodservice Equipment ........................ 630‑628‑0811 Losurdo Inc .....................................................630‑833‑2828 RESTAURANT‑EQUIPMENT MANUFACTURING American Range Corporation ......Page 39 .....818‑897‑0808 RESTAURANTS La Scarola Restaurant .................Page 22 .....312‑243‑1740 RETAIL PRODUCT DISTRIBUTOR Lipari Foods ....................................................586‑447‑3500 SAKE’ WARMER REPAIRS Makirepairs.com ...........................Page 40 .....773‑888‑2176 SALAD‑DRESSINGS & OILS Columbus Vegetable Oils .............Page 02 .....773‑265‑6500 Tec Foods Inc ...............................Page 08 .....773‑638‑5310 SALT‑DE‑ICING Apache Supply ................................................708‑409‑1040 SANITATION TRAINING Illinois Restaurant Association .....Page 38 .....312‑787‑4000 SATELLITE TV SYSTEMS Prime Time Sports ..........................................847‑637‑3500 SAUSAGE Red Hot Chicago ..........................Page 28 .....800‑249‑5226 Vienna Beef .................................Page 35 .....773‑278‑7800 Anichini Brothers .............................................312‑644‑8004 Crawford Sausage ..........................................773‑277‑3095 SAUSAGE MAKING EQUIPMENT LPS Corp .....................................Page 31 .....847‑451‑2222 SCALES Berkel Midwest ................................................800‑921‑9151 SEAFOOD‑WHOLESALE Maine Lobster Exchange .............Page 27 .....708‑253‑7728 SEATING Waco Manufacturing .......................................312‑733‑0054 SEWER(MAINT)‑RODDING & JETTING Tierra Environmental ....................Page 26 .....888‑551‑1998 SHIPPING SERVICES Perishable Distribution Solutions ....................888‑491‑1641 SHORTENING Columbus Vegetable Oils .............Page 02 .....773‑265‑6500 SIGNS Kandiled .......................................Page 31 .....773‑745‑1533 Classic Design Awards ...................................847‑470‑0855 SLICERS‑SALES & SERVICE Berkel Midwest ................................................800‑921‑9151 Maestranzi Brothers ........................................708‑867‑7323 SMOOTHIE MACHINES Blendtec ..........................................................800‑253‑6383 SOAPS & DETERGENTS Total Management Systems .........Page 30 .....630‑543‑3666 SOCIAL MEDIA CONSULTANTS Kurman Communications .............Page 40 .....312‑651‑9000 SOFT SERVE‑ICE CREAM/EQUIP & SUPPLIES Kool Technologies ........................Page 21 .....630‑483‑2256 Taylor Freezers and Equipment ......................888‑942‑0777 SOUP BASES Massel USA .................................Page 06 .....312‑283‑5231 Soupbase.com .............................Page 26 .....216‑381‑9916 SOUPS Vienna Beef .................................Page 35 .....773‑278‑7800 STEAKS‑LOCALLY FARM RAISED Toohill Beef Farm ............................................309‑261‑3602 STEAM CLEANING Mahoney Environmental ..............Page 12 .....800‑892‑9392

Olympia Maintenance ..................Page 04 .....708‑344‑0344 Skyline Building Services ................................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 15 .....630‑424‑0424 TABLES‑ALL TYPES Chicago Booth .............................Page 33 .....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 ...................................................773‑784‑2503 TOMATO PRODUCTS Pastorelli Foods .......................................... 800‑SOS‑AUCY TRADE PUBLICATIONS Food Industry News ........................................847‑699‑3300 TRUCK‑REFRIGERATED DCI Central (Hotshot) ..................Page 14 .....800‑468‑7478 TRUCK‑SALES & SERVICE DCI Central (Hotshot) ..................Page 14 .....800‑468‑7478 TRUCK‑SALES NEW & USED D & S Truck Center ......................Page 18 .....708‑352‑5551 TV SALES, SERVICE & INSTALLATION Prime Time Sports ..........................................847‑637‑3500 UNIFORMS Valley Linen Supply .........................................630‑897‑4474 UPCOMING EVENTS Dr Shar USA ...................................................847‑890‑9948 VENTILATING‑SYTEMS CLEANING Olympia Maintenance ..................Page 04 .....708‑344‑0344 Airways Systems .............................................630‑595‑4242 Averus .............................................................800‑393‑8287 VERTICAL BROILERS XL Manufacturing .........................Page 14 .....773‑271‑8900 VIDEO GAMING TERMINALS Illinois Video Slot Mgmt (IVSM) ......................847‑612‑8781 VIDEO SURVEILLANCE SYSTEMS United Video Systems ..................Page 13 .....708‑780‑1200 WALK‑IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical .....Page 15 .....847‑381‑0448 WALK‑IN COOLERS AND FREEZERS Custom Cooler & Freezer ............Page 10 .....630‑879‑3131 WASTE REMOVAL‑ALL TYPES Xtreme Environmental Solutions ..Page 36 ..855‑9RE‑DUCE WEBSITE DESIGN Americaneagle.com .....................Page 41 .....847‑699‑0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ..Page 34 .....630‑930‑9516 WHIPPED CREAM Instantwhip Chicago .....................Page 37 .....800‑933‑2500 WORKERS COMP INSURANCE Northern Illinois Insurance ...........Page 07 .....815‑226‑9353 Farmers Insurance‑Mark Holihan ...................847‑823‑6800 ISU‑WM Schwartz & Co ..................................847‑996‑0002 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ........................Page 21 .....630‑483‑2256

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MEMBER: CRBAMEMBER: CRBA

Andersonville - Beautifully Built-Out, Fully Furnished Restaurant/Bar

Great bi-level restaurant/bar right in the heart of Andersonville with full kitchen, hood, very large

finished basement prep area, two walk‐in coolers and one walk‐in freezer. FF&E included. Size: 2,750 SF (Bus.) Price: $197,000 (Bus. Sale) Rent: $7,000/Mo. (NNN) Agent: Juan Carlos (Code: 513)

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Furniture/Fixtures Included

Parking Available

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

Belmont-Central - 5805 W. Diversey Ave. - Mom’s BBQ

Corner storefront restaurant available with excellent signage and great exposure on Diversey

Ave. Asset sale with exceptional lease rate. Lease term until December 2013 with 2 year option. Size: 1,000 SF (Bus.) Price: $55,000 (Asset Sale) Rent: $1,000/Mo. (Gross) Agent: Adam (Code: A108)

Hoffman Estates - 1457 Palatine Rd. - Amore Mio

Modern Italian eatery located in in-line shopping center. Restaurant seats 60 with ample onsite

parking. Landlord to write new lease. FF&E included in asking price. Size: 1,620 SF (Bus.) Price: $115,000 (Bus. Sale) Rent: $3,500 (Gross) Agent: Frank (Code: F80)

La Grange - Restaurant/Bar with Sidewalk Patio Available

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

Great location, excellent signage/visibility and in a high traffic area. All FF&E included in price.Size: 3,070 SF (Bus.) Price: $249,00 (Bus. Sale) Rent: $6,000/Mo. (Net) Agent: Frank (Code: F81)

Lincoln Square - 4911 N. Western Ave. - Mixed‐Use Real Estate

Fully built‐out restaurant, on first floor with one, 2 bedroom apartment and one, 1 bedroom

apartment. Storefront renovation in 2010 with new ceiling, flooring and updated bathroom.Size: 2,142 SF (Bldg.) 2,908 SF (Lot) Price: $430,000 (RE Sale) Agent: Jerrod (Code: 512)

Portage Park - 4368 N. Milwuakee Ave. - Restaurant/Bar/Tavern

Straight lease, fully fixtured corner bar/restaurant. Existing Black Iron. 5,850 SF of retail space on

ground floor, with additional full basement for food prep, storage, etc.Size: 5,850 SF (1st Fl. + Bsmt.) 7,398 SF (Lot) Rent: $17.50/SF (Gross) Agent: Jarrett (Code: 633)

Wrigleyville - 3401 N. Clark St. - El Jardin Café

Rarely available lease opportunity. Corner location, large frontage for great exposure. 2nd gen-

eration restaurant with sizable hood & walk‐in cooler that can accommodate draft beer system.Size: 1,500 SF (Min. Div.) 5,576 SF (Max. Cont.) Rent: $35/SF (Net) Agents: Scott/Juan Carlos (Code: 733)

PPA License

Tavern License

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Bedford Park - 6800 S. Archer Rd. - Landmark Banquets

Two-story banquet facility for sale. Great visibility & excellent potential signage. Banquet on 1st

floor, office space on 2nd floor and ample onsite parking. Excellent re-development opportunity.Size: 8,900 SF (Bldg.) 3.25 Acres (Lot) Price: $1.15M (RE Sale) Agent: Frank (Code: F71)

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Vernon Hills - 634 S. Milwaukee Ave. - The Forge ClubRestaurant or development site on over 5 acres of land. Restaurant features private dining rooms, banquet room and ample onsite parking. Can deliver property vacant. Size: 11,745 SF (Bldg.) Price: $1.7M (RE Sale) Rent: $18/SF (Net + CAM & Taxes) Agent: Frank (Code: 504)

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Northwest Suburbs - End Cap Restaurant in Shopping Center

Classy restaurant in the Northwest suburbs. Est. over 15 years with excellent following and prom-

inently located in upscale center with excellent visibility & demographics. Gross sales of $1.5M.Size: 4,600 SF (Bus.) Price: $325,000 (Bus. Sale) Rent: $8,000/Mo. (Gross) Agent: Frank (Code: F73)

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Skokie - 4471 Oakton St. - Chung King Lo Restaurant Real Estate

One‐story restaurant building for sale with 4-6 parking spaces available. Restaurant operates in

half of building while other half is vacant. Ideal opportunity to expand dining area. FF& included. Size: 1,625 SF (Bldg.) 2,950 SF (Lot) Price: $299,000 (RE Sale) Agent: Rick (Code: 733)

Skokie - 4471 Oakton St. - Chung King Lo Restaurant Real Estate

One‐story restaurant building for sale with 4-6 parking spaces available. Restaurant operates in

half of building while other half is vacant. Ideal opportunity to expand dining area. FF& included. Size: 1,625 SF (Bldg.) 2,950 SF (Lot) Price: $299,000 (RE Sale) Agent: Rick (Code: 733)

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Lincoln Park - 614 W. Diversey Pkwy. - Restaurant/Retail Available

Newly rehabbed retail space on Lincoln Park six corners. Beautifully built‐out restaurant with high‐

end finishes and outdoor patio seating. Excellent visibility, strong foot traffic and demographics.Size: 2,000 SF (Bus.) Price: $199,900 (Bus. Sale) Rent: $7,441.67 (Net) Agent: Jarrett (Code: 629)

Lincoln Park - 614 W. Diversey Pkwy. - Restaurant/Retail Available

Newly rehabbed retail space on Lincoln Park six corners. Beautifully built‐out restaurant with high‐

end finishes and outdoor patio seating. Excellent visibility, strong foot traffic and demographics.Size: 2,000 SF (Bus.) Price: $199,900 (Bus. Sale) Rent: $7,441.67 (Net) Agent: Jarrett (Code: 629)

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AndNENEN WWW LISTINGS - Re

LEGEND

Chicago’s Premier Hospitality Real Estate Brokers156 N. Jefferson St., Suite 201, Chicago, IL 60661 Phone: 312-575-0480 For a complete list of available restaurants & bars or to speak to a representativeto buy, sell or lease a business or property, visit us online at www.kudangroup.com

BANK

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Restaurant Brokerage DivisionVince Ferraro

PONTARELLI ASSOCIATES

Bringing People and Real Estate Together

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

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

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

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

PIZZERIAJust listed! Naperville. Fantastic buildout!

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

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

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

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

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

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

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

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.

IN ‘N OUTNW 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

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

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

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

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

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

Confidential. Contact Vince for Price/Details.

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!!!

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

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

MORE LISTINGS AVAILABLE–CALL!SELLING? ALWAYS CONFIDENTIAL!

[email protected] 847/778-3571

Classifieds

may 41‑48.indd 44 4/12/13 9:14 AM


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24 HOUR VOICEMAILEmail—[email protected]

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

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

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

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

WISCONSIN - LAKE GENEVA AREAEstablished Fast Food Restaurant Turn-key with Drive Thru. New & ShinyReal Estate & Business2,200 SF free standing building with drive-thru. Lot size: 36,530 SF parks 60

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

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

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

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

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

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

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

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

SCHAUMBURGFast Food Drive-In Building size: 3,000 SFLot size: 36,000 SF Corner stoplight intersectionNational tenant location.

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

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

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

REALPOUL REALTY“Commerce With Morality™”

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

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

CITY DESCRIPTION ASKINGElk Grove Village, IL BREAKFAST LUNCH only; 6 Days only; Excellent Potential $129,000 Wilmette, IL BREAKFAST LUNCH only; Great following; Ideal for Family or 1st time buyer $65,000 Chicago, IL COMMERCIAL - Free Standing Store - Zoned B1-2 $350,000 Burbank, IL COMMERCIAL - Offices & 3 Apartments - Sit Back and Relax - Just Collect Rents $425,000 Chicago, IL COMMERCIAL - 5-Store Strip; Includes Fast Food Restaurant Business $695,000 Chicago, IL FAST FOOD - 1,700 Sq. Ft.; Recently Remodeled; Huge Potential $69,000 Chicago, IL FAST FOOD - Corner - About $1,400/Day - Another Giveaway! $150,000 Romeoville, IL FAST FOOD - Free Standing - Great Business and Profits $225,000 Chicago, IL FAST FOOD - Free Standing - Long Established $150,000 Pekin, IL FAST FOOD - Huge Profits - Low Rent - Small Asking Price $135,000 Chicago, IL FAST FOOD - Opportunity - $950/Day - Priced Right! $69,000 Aurora, IL FAST FOOD - Over $3,000/Day - Strictly for extremely qualified people only $475,000 Skokie, IL FAST FOOD - Small - Profitable - Ideal for First Time Buyer $84,900 Crestwood, IL FAST FOOD, PIZZA, PROPERTY - Fantastic Deal - Includes Strip Mall! $1,500,000 Arlington Heights, IL FRUIT MARKET - Long Established and Profitable - Partnership Challenges $1,050,000 Alsip, IL MEDICAL OFFICES-FOR LEASE - 2,000 sq. ft. - Strip Mall - Corner Call Chicago Heights, IL PIZZA BAR With PROPERTY - More than $1,500/Day Sales - Includes Property! $235,000 Chicago, IL PRINTING With PROPERTY - Free Standing - Buy Property only $350,000 $395,000 Chicago, IL RESTAURANT - Corner - Well Established & Known - Same owners 25 years $185,000 Algonquin, IL RESTAURANT ITALIAN / BAR Short Hours About $100,000 Net per Year $145,000 Chicago, IL RESTAURANT MEDITTERANEAN Parking About $1,350 / Day Opportunity $145,000 Burbank, IL RESTAURANT Plus Mixed Use - Includes House, Commercial - a whole block! $1,370,000 Burbank, IL RESTAURANT with Property - Well Known - Opportunity - You Must Qualify $820,000 Addison, IL SPORTS BAR - Well Known - 4,800 Sq. Ft. - About 70% Liquor Sales $145,000

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

AVAILABLE OPPORTUNITIES

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

ness, 3) FREE FARMERSTM insurance quote

AURORA210 E. Galena Blvd.

For Sale

Restaurant/Night Club5,040 sf restaurant and night club onAurora’s Downtown Fringe. On one ofAurora’s busiest street! Equipment listavailable on request. All business equip-ment and fixtures stay except for pooltable, poker machines, juke-box, moneychanger machine and ATM. Full kitchen,full bar, roof-top A/C. Can accommodate200 patrons. Full basement for storage.$430,000

www.cbchonigbell.com

For More Information Contact:

Jim Finnegan, CCIM630-947-5024

[email protected]

HONIG-BELL

Two Turn-Key Restaurants LaGrange Area

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

Fully equipped Visible/Pylon SignageContact Chris for details:

[email protected]

----------------------------------------9 S. LaGrange Road

3,300 SF In-Line, fully built outContact Angela for details:

[email protected]

Schramko Real Estate Corp. (630) 986-9400

Food INdustry NewsCLASSIFIEDS WORK!

THE #1 BEST READ AND USED TRADE PUBLICATION IN THE MIDWEST!call Paula: 847-699-3300 major credit cards accePted!

may 41‑48.indd 45 4/12/13 9:14 AM

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

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

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

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

Thinking of Buying or Selling?Call John Moauro!

Ambassador9999 West 143rd StreetOrland Park, IL 60462

Broker/AppraiserAlways Confidential

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

Web: www.johngmoauro.com

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

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

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

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

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

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

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

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

BUSINESSOPPORTUNITIES

JUST REDUCED!LANDMARK & HISTORICAL RESTAURANT• Landmark Fast Food Restaurant and home of the Gemini

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

JUST LISTED• “SOUTH OF THE BORDER” restaurant.

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

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

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

Northwest Suburbs

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

Please call for details.

PaPPas Real esTaTe

iNC.

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

Restaurants located in starved Rock area

Monari’s 101 Club in business since 1964

Includes building with 3 bdrm apartment, large parking lot, 25x30 metal building and 2 bdrm house. Great 5 star Yelp rated business.

$525,000. #08240025 Call Tom Guttilla at 815-252-7366

•••••••••••••••••••••••••••••••Unique Turn Key Restaurant /

Steak HouseHigh traffic location. Fully Equipped.

Seats 125. Off street Parking for 50 cars. Asking $419,000 #08265017 Call Wendy Fulmer at 815-252-8280 or

Bob Huber 815-228-1099

Coldwell Banker Today’s Realtors, LLC2409 Fourth Street, Peru IL 61354

MILLINGTON310 South Church Street

For Sale

Country TavernOpportunity to own a country tavern.Rural setting, ideal for events, clubs, etc.Offering includes building, equipment,fixtures, inventory, business name. Pleasedo not engage customers or staff -- for fullshowing contact listing agent.

$275,000

www.cbchonigbell.com

For More Information Contact:

Jim Finnegan, CCIM630-947-5024

[email protected]

HONIG-BELL

COMMERCIAL/RESIDENTIALBUILDING

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

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

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

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

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

10,400 sq. ft. warehouse5 parking spaces.

4131-33 N. Rockwell, ChicagoHeavy duty electric.

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

150 ft. to scenic Chicago River$925,000

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

Call Wesley at 773-671-1273

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

Neighborhood Bar & Grill(UNDER CONTRACT)• Lincoln Square area• Same owner since 2006• Rent $1,800• 2012 Sales $240k• Open daily @ 3pm• Asking $89k

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

Pancake Restaurant (Possible owner financing)• Western Subs • Established 2000• 5000 SQFT • Monthly Sales $58k• Rent $7,150• Asking $129k

Independent Pizzeria(UNDER CONTRACT) • Western Suburbs • Seating for approx. 30• 2012 Net Sales $240k • Rent $3,100• Asking $99k

Fast Food (Owner Financing Available)• South West Subs • 2012 Sales 235k • Open 6 days (closed Sun-

day)• Rent $1,633• Asking 89k

National Chicken Franchise – (Possible Rebrand Opportunity)

• Chicago uptown • Rent $2,697• Ave Sales $350/day• Asking $94k

Cold Stone Creamery - Mall Location

• NW Suburbs • Rent $3k • Same owner 9 + years• Sales 300k• Asking $179k Franchise Listings • Papa Johns (3) – Chicago• Subways (10+)– Chicago,

Suburbs • Cold Stone Creamery –

West Subs


MEMBER: CRBA

FOOd INduSTRy NEWSCLASSIFIEd RATES

2” x 2” ________________ $50 4” x 2” _______________ $1006” x 2” _______________ $1504” x 4” _______________ $200 4” x 5” _______________ $2504” x 6” _______________ $297

4” x 8” _______________ $397 4” x 10” ______________ $49710” x 6” ______________ $662FuLL PAGE _____________call

CALL PAuLA: 847-699-3300 MAJOR CREdIT

CARdS ACCEPTEd!

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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may 2013

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