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NEWSFOOD

INDUSTRYFOUNDED 1982

Three Decades of Serving the Foodservice Industry OcTObEr 2013

PUblishEr’s iNsighT .............................. 4

chEF PrOFilE: KlaUs MaNDl .................... 6

MichaEl MaTThEws ............. 13

arOUND chicagO: TablE FiFTy-TwO ............8PEOPlE sElliNg ThE iNDUsTry .................. 10NaTiONal NEws .................................... 11

TravEl: DOllywOOD .............................. 14DiNiNg wiTh Ms. x ................................ 22

bUsiNEss TrUThs ThaT arEN’T TrUE .......... 33

EssENTials bEFOrE DisasTEr sTriKEs........ 36

DirEcTOry .......................................... 41

classiFiEDs ........................................ 44

chicagO arEa FOOD EsTablishMENTs aT 5O: a halF cENTUry OF ExcEllENcE ...................... 28

sPOTlighT ON chicagOlaND’s TraDiTiONal TiME-TEsTED FavOriTE rEsTaUraNTs

FOOD INDUST

RY NEW

S OcTOb

ER 2013

Who could have predicted that this 6’ X 12’ trailer with no running water or washroom would grow into a franchise five decades later?

Portillo’s 50 years of hard-Fought success

Celebrating a half century of success didn’t come easy for Dick Portillo. Humble roots made for innovative thinking and lots of hard work.

The first Portillo’s hot dog stand known as “The Dog House” opened in 1963 on North Avenue in Villa Park. Owner and founder Dick Portillo invested $1,100 into a 6’ x 12’ trailer without a bathroom or running water. To get the water he needed, he ran 250 feet of garden hose from a nearby building into the trailer.

By 1967, “The Dog House” was a success and was ready for a new look. After it was remodeled, it was renamed “Portillo’s” and over the years has grown into a successful multi-state operation. Portillo’s expanded to Southern California in

2005, Indiana in 2006 and to Arizona in 2013.The Barnelli’s Pasta Bowl concept was introduced

in 1993, and features a variety of pastas with homemade sauces, gourmet salads, and hand-tossed pizza. Barnelli’s first opened in Schaumburg and has additional locations in Naperville, Vernon Hills, Glendale Heights, Niles, Summit, Crystal Lake, Chicago and Willowbrook, IL.

Today, the Portillo Restaurant Group is the largest privately-owned restaurant company in the Midwest without franchising, partners or investors. There are 51 restaurants in four states including 38 Portillo’s Hot Dogs, nine Barnelli’s Pasta Bowls, three Honey-Jam Cafes, one Luigi’s House and Julian’s Piano Bar, a catering and shipping division and two shopping plazas. Combined, the concepts have over 4,600 employees.

There’s a lot more to the Portillo’s story; to see how Dick Portillo built it all, turn to page 34

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Food Industry News® October 2013

Publisher’s InsightValerie Miller

Coming back to Chicago from a foreign desti-nation reminds us of how good we all have it here. Granted, it is easy to become disillusioned

by negative news: shootings, robberies, crooked politi-cians, higher taxes and unemployment, but it is always present, and bad times, like good times, are part of life.

But travelling abroad always reminds me of the simple happiness of living where we have access to safe food and top cuisine. Chicago now works to bring fresh groceries to neighborhoods that are deprived of such necessities, and when all is said and done, what business owners need are assurances that they are safe there. If families are going to shop at food establishments, they must be sure that they are safe there. If the city is intent on gaining revenue from businesses, they have to provide the elements of safety: Police presence, clean streets, working utilities and well-lit boulevards. But residents are just as responsible for keeping good businesses there. You know who the hoodlums are in any community; you know their families and friends. So, if graffiti keeps showing up and garbage is left strewn around like a war zone, that’s what you get: a war zone. Demand respect and good behavior in the home, and be swift to punish those who infect blighted communities by being the rat that brings the blight. If my own father heard about my teenaged hijinks, I got beaten; it may not be pretty or politically correct, but the rude and imbecilic behavior we in foodservice have to endure from some terrible members of the general public have made many workers walk away.... and good businesses close. We need better behavior..

And jobs. Nothing is gained if businesses don’t provide a few jobs where they land. I work closely with retailers and the public just as much as I work in this office, and it is im-perative to know your customers and community members. Hire locally.

Foodservice is a tough industry that is dependent on a lot of factors, from freshness to labor to patron safety. Take a trip abroad to see how good or bad it can be in countries where standards are far below ours at home.

Complain about our leaders but it is the people who make it either good or horrible. It’s the people who feel they are privileged more than you who drive down streets blasting hateful music, or the grandmother who sweeps up the sidewalk and cleans the alley behind her house who make up America. Some people really shouldn’t be here; they should be dropped in a third-world country for a year to figure out how much freedom is worth, that is, if they can exist there where laws may cut off the hand of behavior that we at home tolerate.

As for me, I am happiest when I can stop by a small hot dog or Mexican food business and eat comfortably in the greatest country on Earth. Here’s saluting and thanking the tired, overworked and often under-appreciated food work-ers of Chicago. From the back of the house, the busboys, the dishwashers, the cooks to the front of the house staff who stand on their feet for hours. You’re the bread and butter of our nation and the American fabric. You rock.

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Fail to plan? Plan to fail.

Chef ProfileNAME: Klaus Mandl

RESTAURANT: Sysco Chicago

PHONE: 630-800-9183

ADDRESS: 270 Wilshire Ct., Aurora, IL 60502

BIRTHPLACE: Kapfenberg - Austria

CURRENT POSITION: Corporate Chef Sysco Chicago

FIRST FOODSERVICE JOB: Ap-prentice at Hotel Feichtegger, Mariazell, Austria

AWARDS/HONORS: My family and friends love eating my food, also in my early years I won some culinary competitions.

MEMORABLE CUSTOMERS: Arnold Schwarzenegger, Jimmy Carter, George W. Bush, Johnny Cash.

WORST PART OF JOB: I don’t look at it as a job, otherwise the hours would kill you.

MOST HUMOROUS KITCHEN MISHAP: When I had the honor of cooking with Julia Child, I brought cooking wine for the set up. That was a big mistake which I found out right after the introduction. After I corrected it I had the time of my life including some tastings from the correct wine.

FAVORITE FOOD TO PREPARE: Pork roast with caraway seeds and garlic, bread dumpling, sauerkraut and apple strudel with vanilla ice cream

PART OF JOB THAT GIVES MOST PLEASURE: When I can teach young chefs something and they actually listen.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I would write about food. Of course, I would have to taste it first.

BEST ADVICE RECEIVED: Don’t be such a Prima Donna; there are a lot of chefs who are better than you. I was 19 years old and had just won a golf medal. It brought me back to earth.

FAVORITE VACATION SPOT: In places they have good food.

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUS-TRY NEWS: The articles written about different restaurants.

Jim Miller Named President of Silliker North America

As part of its efforts to extend its lead in agri-food safety and qual-ity services in the United States, Cana-da and Mexico, Silliker, Inc., a subsidiary of Méri-eux NutriSciences, has named a veteran of the food industry, Jim Miller, President of its North American operations. In this position, he will op-erate out of the Compa-ny’s headquarters in Chi-cago, and report directly to Philippe Sans, Presi-dent and Chief Executive Officer of Mérieux Nutri-Sciences.

Founded in 1967, Sil-liker is the largest food testing network in North America with over 1,200 employees at 20 labora-tories in the U.S., Canada and Mexico.

– For more information on Silliker, log on to www.merieuxnutrisciences.com

Jim Miller

Caputo Cheese, manufacturer and processor of fine Italian cheeses, announced the debut of their newest Fresh Mozzarella prod-uct, Caprese Slices. These pre-cut, thicker style slices offer con-venience, fresh quality and consistent size every time. Manufactured at their processing plant in Melrose Park, IL, Caputo Caprese Slices offer the perfect size and thickness for Caprese Salads. The product is available in a 1.31-pound (15/1.4 oz. slices) vacuum package without water. This product joins Caputo Cheese’s existing 1 ounce Fresh Moz-zarella Slices, as well as a large line of other Fresh Mozzarella products ranging in size from pearl to log-sized.

Food Industry News Issue 10, October 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.comThis 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 Publisher Mark Braun

Associate Publisher Terry Minnich

Editor

Cary Miller Advertising/Vice President

Paula Mueller Classifieds/Office Management

Nick Panos Corporate Counsel

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TablE fifty-two

Nestled in Chicago’s Gold Coast area, Table fifty-two is in what at one time was the carriage house to Bigg’s mansion. The building is over 100 years old. The restaurant is two levels; on the first floor is the bar offering wine and a nice selection of whiskey & bourbons and dining area, and on the second floor is another dining room. The restaurant exudes Southern Charm with warm décor along with a menu showcasing Chef Art’s southern classics.

On the menu: You will find crab cakes, southern fried catfish, fried green

tomatoes, low-country shrimp and grits, fried chicken, mac and cheese, wood fired pizzas and salads. Highlights include: cornbread –bacon, plum, jalapeno honey butter, and the cauliflower with cheddar powder, bacon, almond, tarragon vinaigrette. Entrees include; Faroe salmon, BBQ brisket and jambalaya. Desserts include Chef Art’s famous Humingbird Cake, Southern pecan pie and an apricot tart.

Rey Villalobos, Chef De Cuisine says the menu changes frequently. This talented Chef has been working there since day one and now the restaurant is celebrating their sixth anniversary. He purchases fresh ingredients from local markets and creates exciting new dishes with the season’s harvest. The quality of the food and infusion of flavors brings these dishes to another level. On the day I was there he had created a fried green tomato, rye and pastrami sandwich with pickled mustard seed, dill remoulade, and a garnish of lettuce and cornichon. Interesting twists like this have made Table fifty-two a winner with locals and media.

Table fifty-two is located at 52 W. Elm in Chicago, IL

Open - Monday thru Saturday from 5:00 pm until 9:30 pm

Sunday from 10:30 until 1:30 pm for Brunch

Sunday from 4:00 pm until 8:30 pm for dinner.

For reservations and more info log on to tablefifty-two.com. The owners of Table fifty –two are Art Smith and Julie Latsko. Art Smith is the Executive Chef and co-owner of Table fifty-

two, Art and Soul, Southern Art and Bourbon Bar, Joanne Trattoria and LYFE Kitchen Restaurants opening later this year in Chicago. In 1997, he became the personal chef to Oprah Winfrey, a position that lasted ten years. Today, Smith cooks for special events all around the world.

Julie Latsko was a fashion model turned interior designer.

Escoffier Online celebrates First anniversary

On August 20, Escoffier Online International Culinary Academy, a completely online culinary school offering cu-linary and baking and pastry classes, celebrated its one year anniversary. A private reception honoring the anniversary was held at Alliance Francaise de Chicago. Special guests, Michel Escoffier, the great grandson of master chef Auguste Escoffier -the school’s name sake - and Jeremiah Tower, the father of American cuisine will be in at-tendance to discuss the past, present and future of culinary education.

More than 1,000 students enrolled in the school during its first year. Student gradu-ates are “Escoffier Certified” and have access to online port-folios featuring their work to share with potential employers. Throughout the learning pro-cess, students have constant ac-cess to executive chef mentors, are provided with additional synchronous chef-led weekly webinars, engage in weekly live Google+Hangouts, and become part of an active online student community.

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Spotlight on Chicagoland’s Time Tested Favorite RestaurantsHeaven on Seven224 S. Main Street, Naperville, IL 60540

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Third generation restaurateurs Jimmy and George Bannos were born and raised in the restaurant business. Both sets of grandparents owned restaurants, so it followed that their par-ents would enter the business. From the time they were boys, the Bannos brothers helped out in their parent’s restaurant; bussing tables, washing dishes and greeting regulars.

In 1980, with Jimmy fresh out of cooking school, the Bannos family - Mom, Dad, Jimmy and George - opened its concept of a “neigh-borhood restaurant in the middle of the loop.” On the seventh floor of the Garland Building, the “New Garland Coffee Shop” was born. The Ban-nos’ love of people, along with Jimmy’s skill in the kitchen drew the customers in, and got them hooked.

It was in 1984, while experimenting with Lou-isiana recipes, that Jimmy’s real passion and tal-ent for cooking emerged. Soon regular custom-ers were going crazy over his gumbo and red beans, demanding Cajun specials year round.

Feeling a true affinity for the South, something he’d had even as a little boy, Jimmy and wife Annamarie headed for New Orleans to immerse themselves in the culture. What had started as just a diversion from coffee shop fare grew into a true passion for everything Cajun and Creole. In 1985, compelled by a real love for this food, the Bannos family transformed their neighbor-hood coffee shop into “Heaven on Seven.”

Aptly named to identify its seventh floor lo-cation, and to describe the heavenly clouds of steam wafting from Jimmy’s scrumptious gum-bo, “Heaven on Seven” was created with heart and soul. Jimmy’s goal was then and is now for “Heaven on Seven” to be the best Louisiana style restaurant outside of New Orleans.

Today a visit to “Heaven on Seven” will trans-port you right out of Chicago and down to the bayou. Stop in and see Jimmy and George, and join the impassioned throngs who can’t get enough of this heavenly food with a devilish kick!

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This month I am proud to be featured with chef and restaurateur Tony Hu, owner of nearly 20 restaurants under the “Tony Gourmet Group” umbrella. Tony is a graduate of China’s first culinary institution and now has over 20 year’s experience in the Chinese food industry. Tony is one of our region’s leading

chain operators dedicated to gourmet authentic Chinese cuisine and providing exceptional customer service. From the birth of Lao Sze Chuan in 1998, to his two newest restaurants opening in Streeterville later this year, Tony’s story is the American dream.

Austin Chavez is the founder and CEO of Resource Point of Sale based in Chicago. Austin’s company is giving several of the large POS companies serious competition by offering the industry exceptional values on fully warrantied new and refurbished POS systems. And because they repair and service almost all brands of POS brands, they save customers money on service too. Lastly, because the company is based in Chicago, local operators now have the option of visiting RPOS’ “equipment depot” and offices located near North Avenue and Elston to pick up or drop off pieces of replacement equipment or supplies. The Resource POS ad appears on page 24 of this issue.

Eugene Blaylock (L) is one of the family members responsible for the bringing the great taste of Lock’s BBQ Sauce to the Chicago market. Many years ago, on the south side of Chicago, the Lock’s barbecue sauce legacy began in a small, unassuming yet

popular restaurant. They soon found that customers who patronized the restaurant were bringing in bottles, jars and pitchers to take the sauce home. This is when they decided to go all the way and produce the product for foodservice and retail. Today, their product is available at many supermarkets including Jewel. Check out this excellent, light, zingy and flavorful sauce. Eugene is pictured with his Chicago market foodservice distributor, John Mori, founder and owner of Mori Milk Company and All Star Ice Cream.

The Axia Law team is positioned to become Chicago’s leading hospitality law firm. Axia services its clients with a full range of services from lease review and negotiation to permit and licensing assistance, to employment law and partnership agreements. You would not go to a shoemaker for a broken foot, and you wouldn’t want to go to just any lawyer for your business needs. I feel it’s always best to work with attorneys who specialize in the unique needs of those in our industry. This can save you time, money and aggravation. Pictured above and the firms’ partners, Patrick Wartan, Alexander Pappas, Andrew Maratea and Drew Whiting.

Brian Ciske (L) is the founder and owner of BC Merchants, a local craft spirit distributor serving the Illinois food industry. BC offers many delicious craft spirits which enable on and off premise accocnts to command higher prices and greater margins. Brian is joined by Haas Brothers’ Jacob Lustig.

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chicago’s lexicon: Words From HomeMidway. The section of a fair that houses the side shows or amusements. The word was generalized from the Midway Plaisance at the south edge of Hyde Park, which served as the (small-m) midway for the Co lumbian Exposition.Yuppie. A somewhat deroga-tory term formed from the initial letters in “young urban professional.” First print usage was in the pages of this maga-zine, in Dan Rottenberg’s May 1980 feature on chang-ing urban demographics.Two Thumbs Up. The Chicago film reviewers Gene Siskel and Roger Ebert trade-marked this phrase for movie criticism. Oppositely, in gladi-atorial arenas, spectators gave a thumbs-up to indicate the combatant should be killed.American Dream. First print reference (in its usual sense) from the Tribune, February 7, 1916: “If the American idea, the American hope, the American dream, and the structures which Americans have erected are not worth fighting for to maintain and protect, they were not worth fighting for to establish.”Racketeer. A participant in an illegal business, i.e., a racket. Only a decade after its first print usage in the Tribune in 1924, “racketeer” was main-stream enough to appear in the name of the Anti-Racke-teering Act of 1934.

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Chef James Camp-

bell Caruso, a five-

time James Beard

Award Nominee re-

cently named “Chef to

Watch” by Esquire, will

be opening up his new

restaurant, MÁS, in Al-

buquerque, New Mexi-

co’s historic Hotel An-

daluz. Andluz owner,

Gary Goodman, has

admired Chef James’

creations and cooking

for years, and wanted

to bring his talents

to the city’s residents

and many visitors.

MÁS is planned to

be complete in Octo-

ber, and will feature

reinventions of tra-

ditional Spanish cui-

sine. Whole Foods

Market is continu-

ing a New England

expansion, planning

to open a store next

year in Nashua, N.H.

The country’s largest

natural-food retailer

has stores in four

of six New England

states, and its repu-

tation of high quality

has New Hampshire

shoppers buzzing

with anticipation. - The

Telegraph Research from

Technomic’s Con-

sumer Brand Metrics

program reveals that

consumers rate food

and beverage quality

above all other attri-

butes when they’re de-

ciding on a restaurant

concept to visit—and

whether to return to

that concept. - Technomic, Inc.

The coffee and jam

group, Smuckers has

moved to buy Califor-

nia-based Enray, a pro-

ducer of natural, or-

ganic and gluten-free

food. The US gluten-

free sector is boom-

ing, with specialist

companies thriving,

international firms

entering the market

and mainstream com-

panies expanding into

the category. - just-food.com

Barilla is launching a

gluten-free pasta line

in the US in a bid to

cash in on growing

demand in the sec-

tor. Flynn Restaurant

Group LLC announced

the acquisition of 62

Taco Bell and related

Yum! Brands restau-

rants in Missouri and

Illinois, primarily in

the St. Louis market.

The restaurants have

been added to Bell

American Group, a

division of Flynn Res-

taurant Group.

National News

More than 700 chefs and culinary pro-fessionals will gather November 14–16, 2013 for the 16th annual Worlds of Flavor® International Conference & Festival at The Culinary Institute of America (CIA) at Greystone in Napa Valley. This year’s theme, Kitchens Connected, will revolve around four topics of interest that drive today’s successful restaurants.

Profit Tip: Cost Out Every Menu Item and Recipe

To be profitable, a restaurant not only needs to achieve spe-cific sales goals but it must also hit certain cost targets as well. However, if you don’t know what your tar-get should be then how can you expect to hit it? The first step to projecting a cost target is to create a master in-ventory list and pricing of every ingredient you purchase. Using the master inventory you can calculate the cost

of every recipe and menu item for com-parison with the sell-

ing price of the menu item. To learn more, visit:

www.restaurantowner.com/MenuCost

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Stroke Alert: Watch for These Serious Symptoms

A stroke can hit anyone, affecting more than just its victim. Families, friends, co-workers, and employ-ers also feel its impact, and even if it’s not fatal, its effects can last for years. The National Stroke Asso-ciation calls stroke the fourth leading cause of death in the U.S., responsible for more than 133,000 fatali-ties a year; the U.S. is also home to more than 7 mil-lion survivors of stroke.

Stroke occurs when the brain’s supply of blood is cut off. This usually happens for two reasons: isch-emia, in which arterial blood flow is blocked, or hem-orrhage, when a blood vessel inside the brain bursts. Both are serious conditions that can cause disability and death if not treated promptly.

In some cases, the disruption is only temporary. This is known as a transient ischemic attack (TIA), when blockage occurs for a brief period of time but resolves itself quickly. Even though the symptoms are temporary, TIAs can serve as a warning sign of a major stroke to come.

What should you watch out for? Consult a doctor if you or a loved one begins to exhibit these symp-toms:

n Difficulty walking. Dizziness, stumbling, and loss of coordination on your feet.

n Language struggles. Unexpected inability to form words, speak clearly, or understand others.

n Numbness or paralysis. Weakness or inability to move an arm or leg, especially on one side of your body.

n Vision problems. Difficulty focusing, including blurry, blackened, or double vision.

n Headache. Sudden, severe head pain, accompa-nied by nausea, dizziness, and/or vomiting.

Ponderosa Expands to EgyptPonderosa International Development, Inc. an-nounced an agreement granting franchise rights

to Egypt to Mr. Kareem Awny Abdel Dayem. The agreement calls for a minimum of five Ponderosa Steakhouse restaurants to be developed in Egypt. There are over 200 Ponder-osa and Bonanza Steakhouses currently operating in the United States, Canada, Puerto Rico, the United Arab Emirates, Qatar, Bahrain, Jordan, and Taiwan. – Source: Homestyle Dining LLC

InTERnaTIOnal

libraries Still a Vital Source of Information

You can find almost every-thing you want to know on the Internet, but most Ameri-cans still see a lot of value in their neighborhood libraries. A Pew Research Center survey of over 2,000 parents found 94 percent agree with “Librar-ies are important to our chil-dren,” with 84 percent saying libraries help to support a love of reading and books, and 81 percent believing that librar-ies provide information and other resources that children can’t find at home. Seventy-one percent support libraries as a safe place for kids.

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Traveler Eating - Promoting Culinary Activities Pays OffAlmost A Third of Travelers Choose Destinations Based on Eating Opportunities

The World Food Trav-el Association (WFTA) today announced its new study of traveler behavior reveals that the way to tourists’ wallets may be through their stomachs.

Conducted by the travel market research firm Mandala Research and sponsored by the World Food Travel As-sociation and other tourism organizations, the study shows that almost a third (30%) deliberately choose destinations based on the availability of ac-tivities related to lo-cal food and drink, whether it’s a beer or wine festival, a farm-ers market, or a farm to table experience.

Among the implica-tions of the study’s findings are:

n Travelers are most interested in local and

authentic foods and culinary experiences that are different from those they can get at home.

n Most travelers combine culinary ac-tivities with other ac-tivities, also participat-ing in culture, heritage and nature-based ac-tivities.

n Increasing reli-ance on reviews and recommendations of friends makes getting the word out through social media and other user content sources critical for destina-tions.

n Festivals motivate culinary travelers, so destination marketing organizations should consider hosting a beer, wine or culinary festival to feature lo-cal fare, products and unique food activities like chef demonstra-

tions and samplings.n Foodies want to be

educated when travel-ing. Eighty-three per-cent enjoy learning about the local culture and cuisine of the des-tinations they visit. And the same percent-age say they will spend more money on food and drinks while trav-eling.

The survey included 2,113 interviews con-ducted past May via via an online panel. To qualify for the sur-vey, respondents had to have taken at least one trip in the past 12 months for pleasure, vacation or personal purposes within the United States that in-cluded an overnight stay.

Those interested in learning more about this market and how to benefit from it may order a copy of the Culi-nary Traveler Study at www.Mandala Research.com.

chef profileMIcHAel MAttHeWS-Stout Barrel House & Galley642 N Clark St, Chicago, IL 60654Birthplace: Sarasota, FL; August 24, 1981First food service job: Papa Johns Pizza when I was 15.Favorite food: I don’t necessarily have one particular favorite food. If I had to pick I would say fried chicken. I love comfort food and the most unique items on any menu.Memorable customers: I’ve cooked for Stephen King, Jerry Springer, Dick Vitale, Ken Griffey Jr., Joan Cusak, and many more but my most memorable guests would have to be my family.Worst part of job: The worst part of the industry is missing out on time with my family.Most humorous kitchen mishap: Most humorous mishap in the kitchen... I was working the grill @ ZED451. I was pretty busy and the fire was getting low. We had this big metal paddle to stir the coals with so they got hotter. Like I said I was busy so I was stirring them pretty fast when I came up with the paddle hitting myself in the bottom lip. I put my tooth through my lip, and ended up chipping my tooth. I had to go to the hospital to get 5 stitches put in my lip. Booooo!Favorite food to prepare: Comfort food!! what part of the job gives you the most pleasure: I get the most pleasure from seeing people enjoy my food!! if you could not be a chef, what would you be: If I wasn’t a chef I would want to be either a marine biologist or a photog-rapher for national geographic. I love all animals and wildlife!!Best advice you ever got: In the kitchen, take off the blinders and double or triple check everything!!Where do you like to vacation: Vacation??...What vaca-tion?? I am in the industry!what do you enjoy about Food Industry news: Being new to Chicago, it has given me great local insight.

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DeStInAtIon: DollyWooD’S SMoKy MountAIn cHrIStMASPiegeon Forge, Tennessee (35 miles southeast of Knoxville, Tennessee)Getting There: Fly/Drive. Flights out of Chicago

O’Hare into Knoxville, TN on American and United Airlines. Flights out of Chicago Midway on Delta Airlines.Dollywood is recognized as one of the world’s

best theme parks, spanning 150 acres in the foothills of the Great Smoky Mountains. Dollywood offers more than 40 rides and attractions including the Thunderhead Wooden Coaster, the Stell Thriller Mystery Mine and Wild Eagle. Dollywood Entertainment showcases country, bluegrass, Southern gospel, classic rock n’ roll and Appalachian music. Dollywood hosts five of the South’s largest festivals throughout the year bringing special performing groups and concerts.A five time winner of America’s Best

Christmas Event, Dollywood’s Smoky Mountain Christmas Festival presented by Humana begins Nov. 9, 2013 through Jan. 4, 2014. From the rides and attractions and elaborate holiday decorations to the twinkling lights and Christmas themed menu, Dollywood captures every essence of the holidays while celebrating the true meaning of Christmas.Christmas Events and Showsn Dollywood’s A Christmas Carol – a musical adaption of the Charles Dickens classic on the stagen Carol of the Trees – each night thousands of lights synchronize with holiday music to transform the River Town Lake into a “seasonal symphony for the senses”n Dolly’s Christmas Chapel – the Robert F. Thomas Chapel hosts worship services at 5:30 pm each Sunday throughout Smoky Mountain Christmas Festivaln Christmas in the Smokies – Dollywood’s musical tradition features a 12 member cast performing hometown holiday favorites that celebrate the joy of the seasonn Kringle Kids Shopping Mall – visit Santa’s workshop where you will find Kringle Kids Shopping Malln Appalachian Christmas – celebrate an acoustic Christmas at the Back Porch. Let the music take you back to simpler timesn Christmas Dixie Stampede – stunt filled dining attraction inside a 35,000 sq ft. arena where the North and South poles square off in a competition. Performing dates and information are subject to change without

notice. Check the calendar for dates and hours of operation. The park is closed on Christmas Eve and Christmas Day. For more info log on to www.dollywood.comAccommodations include hotels and cabins. Dollywood cabins

near the park, range from quaint space just for two to sprawling floor plans that sleep up to 30 people. This is an ideal place to visit during the holidays and perfect family getaway. For reservations and more info log on to www.dollywood.com.

Restaurant Industry - The nation’s leading Employer

The restaurant industry is the nation’s largest private-sector employer with approximately 12.7 million workers in 2010 representing almost 9% of the total U.S. workforce. According to the National Restaurant Association, the industry has created, on average, approximately 250,000 jobs per year for the last ten years and is slated to add 2 million new jobs during the next ten years.

Nevertheless, the industry remains far behind oth-er retail segments, posting $61,000 in annual sales for every full time equivalent employee. Further-more, and even though the labor shortage is not as severe as it was in the mid to late 1990s, a sizeable proportion of restaurant operators report that the lack of labor is causing problems.

In a National Restaurant Association Survey, for-ty-six percent of quickservice operators and roughly one-third of fullservice restaurants reported that they were seeing fewer applicants for hourly posi-tions than they had two years before. Restaurant op-erators reported an even greater decline in the num-ber of qualified job applicants. Sixty-eight percent of quickservice operators and nearly half of fullservice operators surveyed said that they were seeing fewer qualified job applicants than two years earlier. Many restaurateurs say it’s taking longer to fill job vacan-cies than it did two years ago.

Operators, in their effort to combat labor short-ages, are expected to dedicate more resources to employees training, offer health benefits, and take measures to step up recruiting.

– Adapted from restaurant.org & restaurantowner.com

Dehydrating Foods

Some of America’s top chefs are turning to the ancient art of dehydration to add flavor and a fresh ap-proach to fall and win-ter dishes. At Wash-ington, D.C.’s Red Hen, executive chef Michael Friedman dries cherry tomatoes and uses dried black-berries instead of rai-sins in ice cream and other desserts.

– Adapted from The Washington Post

InTERnaTIOnalGlobal Middle Class loves Fast Food

The developing world has fallen big time for all-American exports like Footlongs, Big Macs and Extra Crispy Chicken Tenders and seems less concerned about the health risks of the high-fat, high-sodium fare that many Americans now seek to avoid.

– CNBC; Christian Science Monitor

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48 Years of Global Subway GrowthThe Subway restaurant chain, which has been pro-

viding franchising opportunities to entrepreneurs since 1965 and will soon celebrate its 48th year in business, has opened its 40,000th location at an Ap-pleGreen petrol station in Ipswich, UK. Subway has opened 1,761 new locations around the world since the start of the year. – americanrecruiters.com/Foodservice

On June 1st, the IRA Ed Foundation (IRAEF) awarded $144,900 in scholarships to 61 students attending 25 colleges and univer-sities. The Scholarship Luncheon was held at the Chase Tower and hosted over 125 guests to celebrate the recipients and enjoy a skyline view from the top of the tower. The event was sponsored by Eurest Dining Services.

Spotlight on Chicagoland’s Time Tested Favorite RestaurantsErie Street Café536 W Erie St. Chicago, IL 60686

The Erie Café’s classic club-like atmosphere blends a cedar ceiling and exposed brick walls with new wood paneling, which is accented by original impressionist oil paintings. Featuring large picture win-dows simply draped in floral chintz, The Erie Café is the perfect set-ting for casually elegant dining, and seats 380 guests.

Located along the North Branch of the Chicago River on Erie Street, The Erie Café serves prime aged steaks, chops and house specialties in a classic club-like environment.

Frontera Fresco on Northwestern Campus

One of the biggest names in the Chicago res-taurant scene has brought his signature flavors to Northwestern University. Acclaimed Chicago chef Rick Bayless has opened a Frontera Fresco loca-tion at Norris University Center, the chain’s first establishment on a col-lege campus.

Frontera’s fresh food-ie fare now inhabits the space formerly occupied by Sbarro, Jamba Juice and Crepe Bistro on the ground floor of Norris.

The restaurant’s recent arrival on the Evanston campus is somewhat serendipitous. “Norris had been reexamining its retail food offerings last spring after student and community surveys showed a desire for im-provement,” said Julie Payne-Kirchmeiser, as-sistant vice president for student auxilary services. In mid-spring quarter, Bayless’ company ap-proached Norris about the feasibility of opening a Frontera Fresco.

At Northwestern, they have made-to-order meals that allow each student to participate and learn about his or her own meal, and are also offering more dietary-specific menus including, Kosher, Hallal and glu-ten-free dishes this year. They have worked with student organizations to develop these menus, and currently provide 540 Kosher, 1,6000 veg-an and 140 Halal meals a week. Northwestern Uni-versity is located at 633 Clark St. in Evanston, Il-linois.

Fast Food Workers Strike Over Wages

Thousands of fast-food workers nation-wide took the fight for higher wages directly to their corporate em-ployers after seeing little hope in Congress for increasing mini-mum wage. Workers at fast-food chains such as McDonald’s, Burger King, Wendy’s and KFC in at least 60 different cities began their strike on August 29th, which had been dubbed “Na-tional Strike Against Low Pay Day.” The workers were asking

for at least $15 an hour — more than double the current nation-al minimum wage of $7.25 — and a right to form a union without retaliation. – Adapted from politico.com

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top 10 reasons to remodel your restaurant:1. If you sold, the first thing the new owner would do is remodel.2. 80% of ALL restaurants re-quire restroom updating. (80% require proper ventilation and ADA compliance)3. 40% of all restaurants require furniture in need of repair or updating.4. 15% of all restaurants need to be painted and profession-ally cleaned.5. 43% of guests linger longer and spend more money in a newly remodeled restaurant. 6. The physical redesign and renovation are the first things that most customers will no-tice and talk about with their friends and family. 7. Carry-out orders, increase by 14% due to customers walking into a clean, modern location which shows that the restaurant cares about presen-tation, cleanliness and quality. 8. Using eco-friendly L.E.D. lights in the ceiling, instant gas hot water heaters, and efficient new coolers will pay for themselves within 5 years of energy savings. Some power providesr are paying $50 cash per L.E.D. fixture you install new for lowering usage.9. 45% of restaurants need to increase the efficiency of their B.O.H work stations to increase employee output, improve service and efficiency.10. 60% of restaurants need to update the outside curb ap-pearance of their restaurant. This information provided by Industry Innova-tions Inc. the leading hospitality contractors in the Chicago area. Visit their web site at www.Industry-Innovations-Inc.com for more information.

Don’t Dwell on DifficultiesWe all have bad days, and a bad day is just a bad day.

Times of adversity will inevitably affect the conditions in which you live and work; but you don’t have to let it affect who you are and where you’re headed. A day is just a set of hours; how you fill them is your choice. The assertive way to punch back is to track setbacks and adjust to them. Most of us know someone who worked a full day, cared for someone and went back to school all at the same time. It’s a good example of how, when adversity beats you down, you seize the time to squeeze out from under bad situations to make your life better.

Every day brings new possibilities. There is always a way to take the next step forward on the path you’ve chosen.

provided that you choose a path for change and never let go. Set a goal and you’ll meet it; set a life’s-worth of goals and go for them; just remember that it may take time, so choose to make your personal time posi-tive. Events, good and bad, will always step into your life because living does not stand still. Falling teaches us to walk; adversity chal-lenges us to beat it.

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Spotlight on Chicagoland’s Time Tested Favorite RestaurantsGene and Georgetti500 N Franklin St, Chicago, IL 60654

Gene & Georgetti was founded in 1941 by Gene Miche-lotti and his partner Alfredo Federighi, who was nicknamed “Georgetti” after a famous Italian cyclist. Located in the heart of River North, Gene & Georgetti is Chicago’s oldest and one of its finest steakhouses. Partners Gene and “Georgetti” worked hand in hand to establish the reputation of excellence that is continued through today.

Born in the small Tuscan town of Lucca, Italy, Gene Miche-lotti came to the United States at the age of 15, several years later; he married Ida Passaglia in April of 1938. Though he spoke little to no English upon his arrival, he worked numer-ous jobs ranging from night watchman, porter, dishwasher, and bartender, where he encountered his future business partner Alfredo “Georgetti” Federighi, who was working as a chef.

Together in 1941, they founded Gene and Georgetti. Al-fredo had the kitchen, and Gene was the front man, holding down the bar. His genuine and vivacious personality made him a hit with regulars, politicians and celebrities alike. Upon Alfredo’s death in 1969, Gene became the sole proprietor of Gene & Georgetti, until his death is 1989.

Gene’s daughter Marion married Tony Durpetti in 1969. They have one daughter, Michelle. Upon the death of Gene in 1989, Although a CEO of his own national radio advertising firm, Tony and Marion did not want to see the restaurant leave the family, and decided to purchase it from Marion’s mother, Ida Michelotti. Together with a staff that embodies the word family; they work to maintain the tradition that defines this classic institution and proudly bring it into the future.

Legends like Frank Sinatra, Bob Hope, & Lucille Ball as well as modern day celebrities like Russell Crowe, Keanu Reeves, Vince Vaughn, and Will Ferrell, along with inter-national, national, and local politicians, have helped make Gene & Georgetti a classic old-time Chicago place to dine. The restaurant proudly boasts a legion of regular customers, some going back more than 50 years

A recipient of the DiRona award in 2001, (Distinguished Restaurants Of North America) – established in the 1990’s as the only non-profit inspections program in the world to exclusively evaluate fine dining restaurants the United States, Canada, and Mexico. Gene & Georgetti is proud to be the first steakhouse in Chicago to have won this prestigious award.

Together with a loyal and dedicated staff, Tony and Marion Durpetti proudly maintain the tradition of quality and service that has defined G&G for over 65 years.

“Communication is the key to success and you are only as good as the

people you surround yourself with.” — Sam Toia, President, Illinois Restaurant Association

Colleges Failing To Meet Gluten-Free Needs

On the heels of a recent U.S. Department of Justice settle-ment requiring universities to offer gluten-free meal options to students, a new survey of nearly 1,000 college students conduct-ed by the National Foundation for Celiac Awareness (NFCA) reveals a continued and perva-sive lack of awareness and ac-commodation for students with gluten-related disorders.

The settlement, which re-quired Lesley University to ex-pand their meal plan offerings to include options suitable for students with celiac disease and other food allergies, also stated that food allergies may con-stitute a disability under the Americans with Disabilities Act (ADA). Despite this landmark ruling, a recent NFCA survey revealed that 61 percent of gluten-free college students be-lieve that their Dining Services Director or staff does not have sufficient knowledge about the gluten-free diet. In addition, 60 percent of gluten-free stu-

dents report being ‘glutened’ or becoming sick from eating at a dining hall or foodservice establishment on campus.

“These statistics illustrate the overwhelming lack of knowl-edge in our secondary educa-tional system when it comes to the needs of the gluten-free community,” says Alice Bast, founder and president of NFCA. “To students with ce-liac disease, gluten-free isn’t a lifestyle choice, it’s a necessity. It’s time that our colleges and universities paid equal atten-tion to the nutritional needs and food safety concerns of this growing population.”

According to the NFCA, an estimated one percent of Amer-

icans have celiac disease and an estimated six percent of Ameri-cans have gluten sensitivity, but it can take many years to get diagnosed. Among the students NFCA surveyed, nearly one in two was diagnosed while in col-lege, emphasizing the need for support on campus.

Individuals with celiac disease and gluten sensitivity require a strict, lifelong gluten-free diet. The transition can be a confus-ing and isolating process, and when compounded with a din-ing services staff that is either resistant or ill-prepared to ac-commodate that need, students with gluten-related disorders often have few or no dining op-tions on campus.

oct 17-24.indd 17 9/13/13 1:27 PM


Spotlight on Chicagoland’s Time Tested Favorite RestaurantsTwin Anchors Restaurant & Tavern1655 N. Sedgwick St., Chicago, IL 60614

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

Research shows that as far back as 1910, there was a tav-ern operating in this spot. Sometime during World War I, the Schlitz Brewing Company donated the bar that remains in use to this day. Notoriously, during Prohibition a speakeasy known as “Tante Lee Soft Drinks” provided refreshments for the “thirsty” in this location. The Walters family, along with Captain Herb Eldean, were the original operators of the Twin Anchors®, and provided the barbecued ribs recipe and nau-tical name, respectively.

Sometime in the early 1950’s, Frank Sinatra made his first visit to Twin Anchors. Over the decades, Frank continued to make Twin Anchors one of his favorite stops, and the tales abound. One visit in the 70’s was described this way: “Sinatra entertained a large group of friends at the rib joint Twin An-chors® last night. The guest list included Jilly Rizzo, football great Sid Luckman, Frank’s girlfriend Barbara Marx, come-dian Pat Henry, composer Don Costa, pal Joey Bishop and agent Mickey Houston. Frank’s order was ‘Ribs, and keep ‘em coming!’ As usual, one of Mr. Sinatra’s bodyguards was post-ed at the pay phone preventing patrons from making calls that would cause a mob scene. Sinatra was very gracious about signing autographs, and was extremely generous with tipping everyone working his table $100 each.” In 1982, Twin Anchors® was thrilled to bring Frank and his orchestra ribs to enjoy after their ChicagoFest concert at Navy Pier.

Enjoyed by numerous sports, entertainment, and public figures, as well as generations of loyal Chicagoans, and fans worldwide, Twin Anchors® never loses its old-time feel.

As only the third family to own Twin Anchors, the Tuzi family has been involved for over 30 years. The partners, Paul Tuzi and his sisters, Mary Kay Tuzi and Gina Manrique, keep the tradition alive. Paul states, “We aren’t just running a restaurant. Every night, we are throwing a party for 300 people in a living museum! That is what makes it such a pleasure.”

Dine in, enjoy the outdoor café in the summer, or carry out, just make sure you take time to enjoy a cold beer, a zesty slab, and Old Blue Eyes on the jukebox. But remember . . . “Positively No Dancing!”®

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Waiting?Moments aren’t perfect; they’re what you make them. So many people wait around for the stars to align to do what they’re here to do. The perfect moment, the perfect opportunity, the perfect state of being, etc. Wake up! These states of perfection are myths. They do not exist.Your ability to grow to your high-est potential is directly related to your willingness to act in the face of imperfection. You will come to succeed not by finding a perfect moment, but by learning to see and use life’s imperfections per-fectly. –marcadnangel.com

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agers feel that they can pick and choose their hours they want to work. This should not be allowed. A set schedule should be in place, but his or her ability to spot check during off hours should be done periodically. Many of them are not working dur-ing peak times, so employees can often get away with sliding items through like free drinks, food, or not record-ing transactions. The owner should know specific what hours the manager(s) are work-ing, follow up on their respon-sibilities. The owner should randomly check the restaurant operations. Pulling the register drawers and checking the tal-lies to make sure they are cor-rect.•Tipmoney should not be

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A poll conducted on behalf of the advertis-ing firm BOHAN found that 87 percent of Americans do like their first names, and a third of participants actu-ally love theirs. Unique-ness is a plus to some: Twenty-three percent say they like their first name because it’s un-usual. Men are a little more likely to like their names than women—90 percent versus 84 per-cent. Only about 13 per-cent in the survey don’t appreciate their first names, and 3 percent

actively hate them. The most common reason: names that are difficult to spell or pronounce. Hotel Horizons by PKF Hospitality Research forecasts continuous increases in all lodging performance metrics. Revenue per available room is predicted to rise 5.9% this year, fol-lowed by a 7.2% rise in 2014 and an increase of 8.1% in 2015. Growth chains—Subway Res-taurants has 39,587 lo-cations in 102 countries. According to a Gallup poll, math was the clear winner when Americans were asked to say which school subject has been most valuable to them in their lives, followed by language arts—Eng-lish, literature, or read-ing—and science. Math

and English were also the top two subjects when Gallup first asked this question in 2002. — Source: Gallup McDonald’s is testing a great big family-size dinner box called the Blitz Box as part of a promotion with the NFL’s Kansas City Chiefs. In addi-tion, McDonald’s Corp. is adding more new menu items and is test-ing a mobile payments solution in continued efforts to ramp up its new-product pipeline and increase same-store sales in the United States. — Source: nrn.com The experience of going to prom may be price-less, but it’s not cheap. A study by Visa found that dancing the night away cost students (or their parents) an aver-age of $1,139 in 2013, up $300 from 2011. How much a prom date costs—parents paid 59 percent of the time—depends on where the prom is held: Families in the Northeast spent an average of $1,528, while Midwestern dates came out to an average of $722. According to the Centers for Disease Control and Preven-tion, more than 10% of adults in the U.S. don’t wash their hands, and almost 22.8% don’t use soap.— Source: BottomLine Personal

Nuggets

In the U.S., McDonald’s popular rib-shaped patty—the McRib—is made from pork, slathered with barbecue sauce and served on a roll. In Malaysia, McRib is made from chicken. And like the original McRib, it’s only available in Malaysia for a limited time.

ERRATAIn an article appearing in our September issue, we erroni-ously listed Naleczowianka’s availability. It is available in Poland, United States, Australia, United Arab Emir-ates, Great Britain, Ireland, Lithuania, South Korea and Myanmar.

thing.•The Host or Hostess of-

ten improperly answers the tele-phone. They may not mention the name of the es-tablishment first and then state their name. Fre-quently they don’t know where the manager is or what time he is supposed to ar-rive for duty. Are

they taking down reservations correctly? •Before any shift, the em-

ployees need to be checked for proper uniform if they have one or be addressed appro-priately, especially with clean hands.•Ifthereuniformgetsoiled,

there should be extra cloths available.•Thebusboyshouldbealert

to remove dirty dishes. When doing so, always asked if the customer is finished. •Thephysicalaspectsofthe

establishment are extremely important. Are the walk-ways clean and inviting? Is the en-trance way clean? Is the front door clean? Is the hostess sta-tion in a good position to greet guests? •Hostorhostesstakingmes-

sages has good etiquette, lan-guage skills and can document

the information correctly with-out making continuous errors.•Are your employees prop-

erly addressed either in a uni-form or the clothes are clean and look very presentable.•Areyourrestroomschecked

every hour to make sure they are clean and any messes are taking care of immediately as well as a good supply of paper towels and toilet paper?•No cell phone use or tex-

ting while on duty. They should not be carrying their cell phones while on duty.•Whenacustomerleavesthe

establishment, they should be thanked for coming or receive acknowledgement of their pa-tronage to the establishment.Bernard S. Kamenear is President of B.S. Kamenear & Company LLC He specializes in hospitality secure as well as helping es-tablishment reduce costs of operations. He is listed in our buyers directories under the Petritis Group Inc.

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Fast-Casual for Snacking – A Missed Opportunity?

For U.S. consumers, there’s no bad time for a snack, according to Technomic’s 2012 Snacking Occasions Consumer Trend Report. Nearly half of consumers (48 percent) polled for the report said they snack at least twice a day, up from 25 percent who said the same in 2010. The peak snacking period is between lunch and dinner—73 percent of consumers identi-fied midafternoon as a typical snacking occasion.

Fast-casual restaurants, which in general already see their strongest traffic midday, would seem poised to capitalize on on-the-go consumers’ appe-tite for a quick bite or a beverage in the afternoon. And yet fast casuals are far from a go-to destination for snack seekers. While restaurants overall appear to be gaining ground vs. retail outlets for snacking occasions—consumers’ share of snacks purchased at restaurants grew to 22 percent in 2012 from 17 percent in 2010—fast-casual concepts rank well be-hind fast-food restaurants as snacking sites. In fact, 36 percent of fast-casual patrons said they never visit these concepts for snacks, according to the Technomic’s Future of Limited-Service Restaurants: Fast-Food and Fast-Casual Consumer Trend Report.

– Adapted from Fast-Casual Snack Attack by Christine LaFave Grace; Technomic, Inc.

World Egg Day is Friday Oct 11thThis World Egg Day – it’s

time to get serious. This year, as well as encouraging peo-ple all around the world to have fun and enjoy the ver-satility of eggs, with cooking competitions and egg rolling contests, the International Egg Commission (IEC), a non-governmental organisa-tion that represents the egg industry globally, is getting serious – it is getting serious about world hunger.

The IEC has been work-ing with the UN’s Food and Agriculture Organization (FAO) to help governments and egg producers in nine Southern African countries share information and gain valuable practical advice and support about the nutri-tional value of eggs, as well as technical advice about egg production and disease

management. So this year on World Egg Day, as well as enjoying eggciting competi-tions and celebrations, take a few moments to think about the important role eggs are playing in helping to feed undernourished people throughout the world.Afeweggfacts:n Egg yolks are one of the

few foods that are a naturally good source of Vitamin D.n Eggs contain the highest

quality protein you can buy.n To tell if an egg is raw or

hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.’n If an egg is accidentally

dropped on the floor, sprin-kle it heavily with salt for easy clean up.n Yolk color depends on

the diet of the hen.

n Eggs age more in one day at room temperature than in one week in the refrigerator.n A large egg contains

only 70 calories and 5 grams of fat.n An average hen lays 300

to 325 eggs a year.n Egg protein has just the

right mix of essential amino acids needed by humans to build tissues. It is second only to mother’s milk for hu-man nutrition.n To produce one egg, it

takes a hen 24-26 hours.n As a hen grows older she

produces larger eggs.n The fastest omelette

maker in the world made 427 two-egg omelettes in 30 minutes. American Egg Board’s Howard Helmer, is the Omelette King; he holds three Guinness World Re-cords for omelette making.

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Spotlight on Chicagoland’s Time Tested Favorite RestaurantsItalian Village71 W. Monroe St., Chicago, IL 60603

Three restaurants in one historic building, the Italian Village is home to The Village, La Cantina Chophouse and Vivere. All three have their own chef and make their own way, each catering to a different restaurant expe-rience.

Whichever experience you choose, you can’t go wrong. Their 35,000 bottle wine collection fills hearts with joy and their wait-staff, many of them with us for decades, ensure your dining experience here at the Italian Village is memorable. They treat you like family!

Throughout their 85 years in business, they’ve been about family, value and hospitality, in that order. Alfredo and Ada knew early on that if you treat everyone that walks in the door like family, the value and the hospitality would happen automati-cally. They instilled this in their children, their ex-tended family and in the hundreds and hundreds of Italian Village employ-ees who have played cru-cial parts in their contin-ued success.

All mistakes are lessons.

Dollar Menu & More

McDonald’s Corp. says it is exploring a national launch of an updated version of its decade-old Dollar Menu later this year that may include new single burg-ers, additional chicken items and double patty or deluxe versions of

the current $1 items.

The new “Dollar Menu

& More,” is being tested

in five markets nation-

ally and includes items

priced up to $5. The test

markets are Fresno, Ca-

lif.; Albuquerque, N.M.;

Columbia, S.C.; Hart-

ford, Conn./Springfield,

Mass.; and Memphis,

Tenn. – Adapted from meatingplace.com

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Dining With

Ms. X October, 2013

bILL’S DRIvE IN 120 Asbury EVANSTON, IL 847-491-9844. This is an old fashioned hot dog stand where you can get your meal to go, or eat at the counter. It’s a small, busy place and the staff is very friendly. I tried the No. 1 Combo – hot dog which includes mustard, relish, onion, tomato and celery salt, along with fries and a drink for under $5.00.

bILLY GOAT TAvERN 1535 W. Madison CHICAGO, IL 312-733-9132. Cheezborger, no Pepsi, Coke, Cheeps. That’s what you have to get, a cheeseburger, a bag of chips and a coke. Order your burger, and then put on your own condiments, which are next to the grill. If you want a cocktail, they have a full bar too.

EDGEbROOk COFFEE ShOP 6322 N. Central CHICAGO, IL 773-657-3974. This is a neat place to have breakfast. My favorite thing to get here is an order of corned beef hash & eggs. That has got to be the best corned beef hash I’ve had because it has real chunks of corned beef in it. Open for breakfast & lunch only.

EL FAMOUS bURRITO 15914 N. Harlem TINLEY PARK, IL 708-429-7072. Mexican, fast food. Menu items include supersize burritos, salads, tortas, fajitas and tostadas. First, you have to get an order of the guacamole & chips. I always get the steak tacos with cilantro & onion, and add a ton of hot sauce.

LOvELY TOO 1138 W. BrynMawr CHICAGO, IL 773-253-5335. Pastries are what you need to get from here. They have some amazing cookies; peanut butter, white chocolate with cranberries, & almonds, chocolate chip, and a walnut & chocolate chip blondie barthat was scrumptious. You can dine in and enjoy a beverage with your treat.

PANTRY N MORE 8995 Potter DES PLAINES, IL 847-296-3066. Convenient store open 24 hours. I stopped in to get something to drink; it’s so much faster than going to the grocery store. They have everything here, liquor, lottery, snacks, groceries and refrigerated fish bait. I thought that was pretty unusual.

ThE AbERDEEN TAP 440 N. Aberdeen CHICAGO, IL 312-929-3845. For a neighborhood bar, they really have a great menu. They have a nice selection of sausage sandwiches; lamb, rabbit, wild boar, Greek loukaniko and gator. The gator sausage was Cajun smoked and so tasty, and their burger was fantastic; served on a pretzel roll.The steak fries were great and so were the sweet potato tots.

ThE ORIGINAL JUST TURkEY 1132 W. BrynMawr CHICAGO, IL 773-784-5000. Everything turkey: turkey ribs, turkey bacon, turkey links, the famous double crusted turkey burger and turkey wrap. I got a BBQ turkey leg, so big and juicy; it came with fries and a couple pieces of bread. Then I tried the turkey taco. The ground meat had so much flavor.

WOW EGYPTIAN FAST FOOD 105 Stark Dr. CAROL STREAM, IL 630-690-4969. Fresh, healthy food at reasonable prices. Their lentil soup is so filling and delicious. For my meal, I got an order of falafel and a side of hummus and pita bread. They make their own hot sauce called Sphynx, put some of that on the hummus. For my drink I had a hot tea.

Great salesmanship is purpose-driven trustworthiness.

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Applying Today’s Trends to Dessert

Operators looking to revamp dessert menus should keep the industry’s larger menu trends in mind. Across meal parts, there’s an overarching push toward bolder flavors and ethnic prepa-rations; mini offerings that are perfect for either snacking or portion control; and shareable qualities attached to fun foods that the entire dining party can enjoy. These current trends, when applied to desserts, can pique new interest in the sweet side of the menu as we move into the winter holiday season.

— Consumer Food Trends; Technomic Inc.

Food Allergies highestAbout 7.6 million Ameri-

cans-or 2.6% of the popula-tion-suffer from food allergies, according to a recent study from the National Institutes of Health. African American boys are 4.4 times more likely than the general population to have a food allergy. Research-ers found a link between food allergies and asthma attacks, finding that asthma patients with food allergies were almost seven times more likely to have a severe asthma attack than those who did not also suffer from food allergies.

“What Do You bring To The Table?”It’s an old question that is asked in numerous ways, from inter-

views to arguments. If you’ve stumbled trying to self-analyze your ownpowersandabilities,consideryourcorestrengths:1. You are unique. Regardless of how bad you may feel from time

to time, or belittled by adversity, nobody on the planet can be you. If you haven’t found that inner drive or passion for some-thing yet, begin your journey today. Life begins the moment you decidetocreateone.Rememberthistruth:Manyofourgreatestleaders, innovators and ridiculously rich began after retirement; they learned that working for someone else only paid the way to help them set out on their own.

2. Your intuition. You have learned to rely on intuitive thinking and sizing up situations quickly... and usually right. You are not easily flim-flammed; you know a phoney from the real thing, and that’s smart, savvy guidance when it will be needed.

3. You are passionate about your projects. There’s always a dis-cernible difference between good and superb; you bring your best effort and it shows.

4. You are determined. Life and adversity don’t stop you. They may slow you down, but you get even by overcoming challenges..

5. You have knowledge and life experience. Not everyone grows older with wisdom. There are fools who simply get old. You’ve built a successful life and living on always learning and seeking out new experiences. You’ve gone to school; you’ve raised a fam-ily. You’ve brought the secrets of how other businesses have won or have lost. You know what it takes to get ahead, and you know what it takes to stay in front of the pack.

6. You have principles. Yes, you’ve worked some terrible jobs, and yes, you’ve made a bagful of mistakes. That’s life, and you know what the right and wrong ways to get ahead really are... And the price people pay for fudging ethical behavior. The smartest per-son on any team is the one who has clear vision, experience and the drive to bring everyone to the winners’ circle. You’re worth the investment, the chance and the opportunity to get to

know.... More than you know!

oct 17-24.indd 23 9/13/13 1:28 PM


Food Industry News was recently invited to the production plant of Palazollo’s Artisan Gelato Company across the lake in Michigan. The company is in the business of “Flavor Elation” and makes small batches from scratch: Artisa Gelato, Artisan Sorbetto, Ice Cream, Frozen Yogurt & Soft Serve, milk drinks, small custom dairy product runs, vegan of-ferings and kosher offerings. The firm’s showroom walls are plastered with hundreds of articles and stories written on the company.

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Doctors Use More Mobile ComputingDoctors are embracing mobile computing, according to a survey of more than 3,000

physicians by the ad agency Kantar Media. Seventy-four percent of them rely on their smartphones for work; 38 percent use smartphones and tablet computers for profes-sional purposes. What they’re using them for:

n Looking up medications: 43 percent n Clinical calculations: 39 percent.n Prescribing medications: 31 percent

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Spotlight on Chicagoland’s time tested Favorite restaurantsRJ Grunt’s2056 N. Lincoln Park West, Chicago, IL 60614

The first Lettuce Entertain You restaurant, RJ Grunts still exudes the funky, devil-may-care lifestyle of the 70s in its style, décor, music, and menu. Happily for all of us, the best eating of that day continues to be some of the best today.

The burgers are arguably the best in town. The salad bar boasts more than 50 in-gredients daily. Giant malts and milkshakes are hand scooped and come in a rain-bow of favors. Oh, and don’t forget the barbecued baby back ribs and pulled pork sandwiches!

Never Accept NegativityAvoid negative people, walk away from negative habits and re-

fuse to accept negative sources of information. If there is noth-ing positive in a relationship, if nothing good flows back to you from this, if you are more unhappy from what you are living, it will slowly drain your health, spirit, self-respect and motivation.

Shut out critics; silence jealous family members. Fire employees who bring cynicism to your table. Misery loves company; none-productive lives are bitter and they look to spread that bitterness. We seek happiness, abundance, new experiences, and prosperity. In all things, there is movement; if this is not moving you forward, cut it loose before it drags you backwards.

oct 25-32.indd 26 9/13/13 1:59 PM


Sanitation Certification, & Alcohol Awareness training From the Illinois restaurant Association

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Spotlight on Chicagoland’s Time Tested Favorite RestaurantsMiller’s Pub134 S. Wabash Ave., Chicago, IL 60603

Whether it’s a business lunch, an after-work cocktail, dinner on your way to the theater, coffee and dessert after a visit to the Art Institute, a banquet to celebrate a special occasion, a post-game burger and beer, a 3 a.m. nightcap or anything else in between, Miller’s Pub Restaurant is your Loop destination for hospitality since 1935. Stop in and make yourself comfortable in one of their many booths while enjoying their delicious and reasonably-priced American cuisine in a nostalgic am-biance accentuated by dark wood, stained glass and a huge collection of vintage oil paintings. Or step up to their 50-foot bar and sample their extensive beer col-lection while watching the game on one of their many televisions. Be sure to check out the numerous photos of Hollywood movie stars, professional athletes, Broad-way actors, musicians and local politicians who have frequented Miller’s over the years. Miller’s Pub offers something for everyone.

Dining Trends Embrace Weirdness

Some trends taking hold include the growing popularity of exotic spices in desserts and items topped with dust, such as pulverized herbs and spices or caviar dust. Bar snacks are also getting a gourmet touch as Restaurant Eugene in Atlanta serves up bacon caramel popcorn. – New York Time

truths of Working in a restaurantn You’ll always know people who have worked in the foodservice industry by the degree of respect you get from them... or lack of it.n A rotten tipper is a rotten person.n People who leave a “message” on the receipt are usually psychos; they won’t go to a shrink, but they will ruin your week.n Love ‘em or hate ‘em, your coworkers are your new circle. They may hate you, but they’ll remember your birthday.n Getting out at midnight isn’t conducive to a good relationship... or friends other than your coworkers.n If you don’t make deals and take care of your

back of the housers, you’re screwed.n Every waitress has encountered a rude, drunk, obnoxious male customer who could use some sense pounded into him.n A bad manager can totally ruin a good opera-tion and will always be able to (re)land on his feet somewhere else to do it again.n You’re going to learn to eat in a corner where you can’t be seen.n People will send back perfectly good meal that you’d gladly eat right now.n The kitchen guys don’t do it because they love it, they do it because that’s what life dealt them.

oct 25-32.indd 27 9/13/13 1:59 PM


Chef Giada De laurentiis opens in VegasEmmy Award-winning, globally renowned celebrity chef, television personality and New York

Times best-selling author, Giada De Laurentiis will open her first restaurant in early 2014 at the upcoming and all-new luxury lifestyle resort Gansevoort Las Vegas. De Laurentiis’ outlet will become the cornerstone of the hip and luxurious destination, located on the second level above the casino floor. This outlet will boast al fresco dining and breathtaking views of the Las Vegas Strip and the Bellagio fountains. Los Angeles-based Studio Collective, whose prestigious portfolio includes several well-known hospitality venues including Thompson Hotel in Beverly Hills and Hyde Lounge at the Staples Center, will lead the overall design.

“Giada is a gem,” said Caesars Entertainment Regional Vice President of Food and Beverage Jeffrey Frederick. “She’s the first female celebrity chef to join the Caesars Entertainment family in Las Ve-

gas and will fit right in with our lineup of many renowned chefs including Bobby Flay, Gordon Ramsay, Nobu Matsuhisa and Guy Savoy. Finally fans will ex-perience firsthand Giada’s style and sophistication via her restau-rant’s ambiance and cuisine.”The new restaurant will be open daily for lunch and dinner and will accommodate nearly 300 guests.

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50 Years in BusinessHappy 50th Anniversary! Food Industry News

would like to congratulate the following Chicago-land establishments for being in business 50 years:calo ristorante

Calo Ristorante has been family owned and op-erated since 1963, in the Andersonville neighbor-hood of Chicago. Calo fea-tures an exquisite fine dining atmosphere, with a beautiful mahogany bar, and hardwood floors. Calo Ristorante offers the best in authentic Italian and American dishes; pasta, succulent steaks, veal, chicken, and fresh fish brought in daily. The dining room features naturally exposed brick walls and hardwood floors, with murals of Old World Italy for a traditional feel.connie’s Pizza

Back in 1963, Jim Stolfe’s Oldsmobile Starfire was exchanged for a small storefront pizzeria on 26th Street on Chicago’s South Side. That storefront be-came the original home of Connie’s Pizza, Chicago’s most famous pizza. Today, the Stolfe family is still hard at work creating new ways to combine ingre-dients and toppings. They are always striving for better ways to serve Connie’s Pizza to their guests. This dedication and drive has resulted in decades of perfecting everything from their unique dough to the heated delivery trucks that bring piping hot Connie’s Pizza right to your door. gale street inn

In Chicago, there’s no shortage of places to get your rib on. All over town, various BBQ concepts are popping up, from the small smoke shacks to the trendier pork houses, creating a fun debate over what “real” ribs should be. They salute all the styles, tastes and techniques that make for great dining choices in our epic food town. At Gale Street, qual-ity is job one. Their customers have kept their doors open for 50 years.Portillo’s

Portillo’s Hot Dogs, Inc., started in 1963 by Dick Portillo in a small trailer. His dedication to serving “the best food” and “the best service” available will make it worth your visit. Requests for his “type” of food and “service” are received daily at the corpo-rate office from many of the 50 states (including Alaska) and many for-eign countries. Today, Portillo’s Restaurant Group consists of a large number of restaurant concepts

BookshelfThe Hoosier Mama Book of PieRecipes, Techniques, and Wisdom from the Hoosier Mama Pie Co.Paula Haney with Allison Scott$29.95 hardbound; $9.99 epubHaney cut her teeth at Trio, exhaustively cre-ating desserts under a then-unknown Grant Achatz, and it is all reflected in HOOSIER MAMA, written with the love and devotion it takes to become a culinary superstar.

The Hooser Mama Book of Pie shows tips on technique, and an emphasis on seasonal recipes, as well as quiches and hand pies. With superb color photos and a retro design, this wonderful collection reflects all the warmth and personality of the Hoosier Mama Pie Com-pany’s cozy Chicago storefront. The focus on using local produce and employing the farm-to-table philosophy helps home bakers make the freshest, most delicious pies imaginable. Hardbound or on your tablet, now you can take a savory slice of pie anywhere you go. –MB

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including Barnelli’s Pasta Bowl, Luigi’s House and Honey-Jam Café. sorrento’s italian village

When the opportunity arose to buy Sorrento’s, a pizzeria on Diversey and Long in Chicago, Nick Gazzano jumped at the chance. Money was tight, so when they opened the doors in 1963, the Gaz-zanos’ kept the name of the previous owner. Gaz-zano put his whole heart and soul into this venture. Five remodelings and expansions later, Sorrento’s now has a restaurant and bar that accommodates 200 customers, with a banquet facility that handles 100 people.Treasure island Foods

Christ Kamberos and his brother opened the first Treasure Island store in 1963 on the north side of Chicago in a bustling, multi-ethnic neighborhood on the lake. Their quali-ty, selection and service quickly made Treasure Island Foods the shop-ping destination for people who care about food. They have 7 stores in densely populated areas of Chicago and the North Shore suburb of Wilmette, their product assortments include whatever ingre-dients your recipes require including a large selec-tion of organic and natural items.

NRA Show 2014 - Early Registration

The National Restaurant Association opened at-tendee registration for its NRA Show 2014 and the International Wine, Spirits & Beer Event. A special “early bird” online-only discount – a 60 percent sav-ings – is available for foodservice and hospitality industry professionals who register before Novem-ber 15, 2013.

Attendees may register online at Restaurant.org/Show and/or WineSpiritsBeer.org.

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Hogsalt Hospitality’s Bavette’s Bar & Boeuf located 218 W Kinzie Avenue in Chicago has a menu with many items that are sure to become legendary. Shown above is one of our favorite salads, the Bacon Roasted Tomato with watercress, olive oil, herb salt and thick cut peppered bacon. The tomato is thick, juicy and explodes with flavor. Also pictured is Ba-vette’s Chef Woody. Bavette’s Bar & Boeuf is a traditional American steakhouse with a European influence.

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Spotlight on Chicagoland’s Time Tested Favorite RestaurantsThe Cape Cod Room 140 E Walton Pl, Chicago, IL 60611 (The Drake Hotel)

The Cape Cod, a much honored seafood restaurant, boasts of fresh seafood from the Atlantic and Pacific Oceans, from the lakes and freshwater streams. It has been consistently named as one of America’s finest dining spots since opening in 1933. Zagat’s consumer survey also picked the Cape Cod as a top hotel restaurant. It was recently inducted by Nation’s Restau-rant News into the Fine Dining Hall of Fame.

Located on the arcade level of The Drake Hotel, the cozy res-taurant, established in 1933 is decked with nautical parapher-nalia. Nautical themed, wooden beams, hanging copper pots and stuffed sailfish adorn the room, walls and ceiling of this immensely popular restaurant. Reservations are very strongly recommended.

USA today’s top 10 Doughnut Places USAGlazed Donuts (Key West, Fla.)You’ll find a taste of the tropics at the southernmost doughnut shop in the continental USA, where the line often stretches out the door. “They have some really great island flavors — key limes and lemons and pina coladas,” Geary says. The most popular offering? The basic glazed, a hit with locals and tourists alike. 305-294-9142: glazeddonutskw.com

Round Rock Donuts (Round Rock, Texas)For almost a century, this Aus-tin-area shop has churned out signature doughnuts, including soft and fluffy yellowish-orange glazed variety. Just as impres-sive: the prices. You can pick up a dozen for $6. “There aren’t many places you can get a doughnut for 50 cents,” Geary says. But for something really different, try the Texas-sized offering that’s equal to a dozen doughnuts. “It’s great for a birthday party.” (512) 255-3629; roundrockdonuts.com

Bill’s Donut Shop (Centerville, Ohio)Geary is amazed by the sheer number of doughnuts that come out of this second-generation family store in the Dayton area. “I have never seen so many trays and trays and trays of the same dough-nut. It’s bumper to bumper,” he says. The high volume means there’s high turnover, so customers are assured their order is fresh. 937-433-0002; billsdonutshop.com

Voodoo Doughnuts (Portland, Ore.)One of the pioneers of the crazy doughnut, Voodoo has been churning out maple-

bacon and Captain Crunch flavors for a decade now, serving customers 24 hours a day. “I would call them the first trendy doughnut shop,” Geary says. So take your pick, from the shop’s namesake signature pastry shaped like a voodoo doll (and filled with blood-red raspberry jelly) to a Pac-Man-shaped offering filled with blueberry. “It’s hard not to smile when ordering here.” 503-241-4704; voodoodough-nut.com

Bob’s Coffee and Doughnuts (Los Angeles)This old-school shop in the city’s original Farmers Mar-ket serves 30 different flavors made from family recipes. Parents love the kid-friendly star- and dinosaur-shaped offerings, but Geary’s favorite is appropriately basic: “It’s the perfect chocolate-cake doughnut with chocolate-cake icing.” 323-933-8929

The Doughnut Vault (Chicago)It helps to be social-media savvy if you want to try this popular shop. The store sells out every day and tweets how many doughnuts it has left and how many people are in line. The flavors are mostly tra-ditional, although Geary likes the birthday-cake doughnut. But the sizes are huge and the quality high. “You won’t need two. They’re angel-flakey soft,” he says. thedoughnutvault.tumblr.com

The Donut Stop (St. Louis)This traditional doughnut shop celebrates its 60th an-niversary this year. It has sev-eral claims to fame, including being one of the first to sell doughnut holes in the 1980s.

It also serves something called a Cinnamon Glob, chunks of dough rolled in cinnamon before frying. “It’s exactly like an apple fritter, without the apples,” Geary says. thedonut-stopinc.net

Doughnut Plant (New York)This Manhattan shop has mas-tered the square filled dough-nut, which has its own patent. But it’s not just the shape that makes it stand out. The treats are made without trans fats, preservatives, artificial flavorings or eggs. The glazes use seasonal fresh fruit and fresh roasted nuts. And the fruit fillings taste right off the tree. “They sell out every day,” Geary says. 212-505-3700; doughnutplant.com

Glazed Gourmet Doughnuts (Charleston, S.C.)This 2-year-old shop run by a culinary school graduate uses only fresh ingredients, includ-ing herbs from the owner’s garden. “It’s for a sophisticated palate,” Geary says. “She does a lot of crazy things, like curry and things like that. It’s crazy but good to eat.” 843-577-5557; glazedgourmet.com

Blue Dot Donuts (New Orleans)This establishment proves there’s some truth to the doughnut-loving cop cliché. Two years ago, three New Orleans police officers opened this Canal Street shop, which features trendy flavors and over-the-top treats such as fried pies and (in warm months) an ice-cream sand-wich made with sliced dough-nuts. “I can picture something crazy like that at a county fair,” Geary says. 504-218-4866; bluedotdonuts.com

Goddess Gourmet, LLC introduces Flavor Bombs: Five flavors of a unique cooking base that will create a memorable dish for up to four people. Flavors include Basil, Sage, Rosemary, Mirepoix and Soffritto. Creatied Giovannina Bellino, mother of three and the owner of Goddess Gourmet, a cater-ing company located on Long Island, New York. Gio was also a contestant on the popular cooking show Chopped on the Food Network. Flavor Bombs provides consumers with all natural, gluten free, fresh frozen, recipe ready cooking base that enhances the flavor and cooking experience of everyday dishes. Flavor Bombs are pre-cooked to give consumers the flexibility to either start or finish a dish.

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Spotlight on Chi-cagoland’s Time Tested Favorite RestaurantsLou Malnati’s805 S. State Street, Chicago, IL 60605

Lou Malnati’s is a family-owned and oper-ated company that takes pride in its service and quality. With 36 loca-tions and growing, Lou’s is the home of the BEST Chicago-style deep dish pizza in the world! If you love a buttery, flaky crust, sweet and tangy tomatoes, gooey moz-zarella cheese, perfectly seasoned sausage, and other fresh ingredients- you’ve come to the right place. The fresh mozza-rella cheese comes from the same small dairy that has supplied Lou Malna-ti’s for over 40 years. And the family’s secret recipe for flaky, buttery crust has been passed down from generation to generation. You’ll know with every bite that each pizza was made with care and spe-cial attention.

More From the Chicago lexicon:Words that Came From 2nd City

Ferris wheel Named for George W. G. Ferris, who cre-ated the first example for the Columbian Exposition.

Cafeteria When John Kruger opened a self-service restaurant at the Columbian Exposition, he named it after the Spanish word for a coffee shop.

Props Due respect. A prod-uct of rap music, “props” first appeared in a quotation from the 19-year-old rapper Roxane Shante in the July 29, 1990, edi-tion of the Tribune.

Kielbasa A direct borrowing from the Polish word for any kind of sausage, “kielbasa” as referring specifically to the gar-licky, peppery Polish sausage of Maxwell Street fame was first used in an English context by Saul Bellow in The Adventures of Augie March (1953).

Smoke-filled room The place where a decision is made in se-cret, perhaps corruptly. At the Republican presidential nomi-nating convention in 1920, party leaders chose Warren G. Hard-ing as their candidate in a room at the Blackstone Hotel that the Associated Press described with the now-famous phrase.

Southpaw A left-handed per-son, especially a pitcher in base-ball. Popularized by Finley Peter Dunne. Chicago sportswriters at the turn of the 20th century also provided the first recorded uses of “hit-and-run,” “pinch-hit-ting,” “home plate,” and “slug-ger.”

Doo-wop Although the defin-itive first usage of “doo-wop” as a musical genre isn’t yet settled, the contenders all come from the pages of the Chicago Defender in the 1960s. (The term then was used retroactively to describe music from the 1950s as well.)

Your Attitude Is Yours to ownSomething nobody can take away from you is the way you choose to respond to what others

say and do to you. The last of your freedoms is to choose your attitude in any given circumstance. Choose to be happy and positive. It is not always easy to find happiness in ourselves, but it is always impossible to find it elsewhere. Regardless of the situation we face, our attitude is our choice. So smile as you walk away and move on from negative people and their actions. –marcandangel.

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More Chicago BBQ establishments com-ing—The crowded bar-beque scene is getting another entry soon. Ravenswood Q, from local BBQ veteran Lar-ry Tucker and owner Dean Grozdich, is un-der construction in the shuttered Cafe 28 space. Opening Octo-ber 2013 in the heart of Lincoln Park, Blue Door Farm Stand will be an original concept from Ideology Enter-tainment Group that combines a café and retail shop offering di-rectly sourced, farm-to-table menu items and carefully curat-ed gifts. The Bulk is Green Council (BIG) is ready to get shoppers excited about how they can reduce food waste by purchasing natu-ral and organic foods from the bulk bins during its third annual National Bulk Foods Week. The celebration will occur from Oc-tober 13-19, 2013 at more than 1,000 gro-cery stores nationwide including many in Il-linois. To see a list of participating grocery stores near you, please see BulkisGreen.org. When parents dine out, they are increas-ingly looking for healthful options for their children. Many restaurants already have them. The Na-tional Restaurant As-sociation has teamed up with Healthy Dining on the Kids LiveWell program. The initia-tive showcases the

restaurant industry’s commitment to offer healthful options for children. Just in time for football season, DMK Burger Bar opens in Soldier Field. The restaurant is located on the mezzanine con-course in the S.E. cor-ner across from sec-tion 126. For over 50 years, Affy Tapple’s delicious caramel ap-ples have been help-ing Chicagoland orga-nizations reach their fundraising goals. They have 0 grams of transfats and are a healthy snacking al-ternative. – affytapple.com/fun-

draising Dunkin’ Donuts limited time fall menu now includes pump-kin coffee and lattes plus a new Pumpkin Pie Donut and a fro-zen Pumpkin Coffee Coolatta. Mike Sim-mons, formerly of Lula Cafe, is the new execu-tive chef at Rootstock. A new executive chef is helming the kitch-en at Grass Fed. Alex Shalev, most recently at Cru Kitchen & Bar, takes over for Jason Myers.

Local news

Get your drink on this Halloween with Chicago’s Official Crawl-O-Ween Bar Crawl on 10/26/13 and again on 10/31/13 from 5pm to close. - barcrawls.com

Spotlight on Chicago’s Time Tested FavoritesGale Street Inn4914 N Milwaukee, Chicago

The white tablecloth din-ing plus top-honored ribs and barbecue. Led by chef Liborio Martinez, there is a skilled team for over 20 of their 50 years, including Pedro Miranda, Rosann Mazzanti, Betty Carlino and Jesus Ramirez. On Sundays, Magician Rick Davidson performs magic tricks tableside for fami-lies, and makes balloon animals for the kids, be-tween 4:00 and 8:00pm.

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Business truisms that aren’t trueBy John Graham

Some business ideas seem to have a life of their own, particularly since they sound so reasonable. They’re so much a part of the culture and so obvious that they go unchallenged, requiring neither proof nor expla-nation. Since they’re “self-evident,” they gain truism status. But once unmasked, they’re revealed to be what they really are –– untrue.

Here are seven popular business truisms that de-serve a closer look:

1. “It takes money to make money.” This one is so obvious that it has earned a permanent place in the pantheon of business lore. Strangely enough, it may survive because it offers unparalleled comfort.

“Comfort?” you say? How could not having money be consoling? If I believe that it takes money to make money and I don’t have money, then I’m off the hook; home free. Why work hard, be persistent, make sac-rifices, put yourself at risk, or even try when the cards are stacked against you?

In other words, if it takes money to make money, why waste your time trying to climb the ladder of success when you lack what it takes to do it? We put limits on ourselves when we permit an idea such as this to guide us.

2. “I know, but it’s a tax-deductible expense.” The worst money mistake I ever made was agree-ing to make a presentation at a conference that was scheduled halfway across the country. The convener described it as “a free pass to the hen house.” This was his justification for not paying a speaker’s fee or covering travel expenses.

I can still hear myself justifying spending the mon-ey since at least the expenses were tax deductible. Just because something may be tax deductible doesn’t make it a smart move.

There are times when doing something for free makes sense, just don’t justify doing it because it’s tax deductible.

3. “The harder you work, the luckier you get.” How could anyone question this idea? It not only seems so obvious, but it’s ingrained in our culture. All that’s needed is to hear it enough times and we become be-lievers.

Not too long ago, insurance agents were lured into the business with a compelling enticement: “Work hard in the business for 20 years and then the busi-ness will work hard for you for the next 20 years.” Many professions offered similar lures. It sounds like a good deal: If you pay your dues, there will be a posi-tive payoff.

Of course, the reality is quite different. There’s no guarantee to “get lucky” just by working hard. Today, such effort may not guarantee getting or keeping a job, having your business survive, or live comfortably in retirement.

Or, to put it another way, entitlement is a myth.4. “Look at it from 30,000 feet.” Seeing the big

picture is certainly helpful when it come to keeping things in perspective. At the same time, it can ignore

the reality of coming face-to-face with problems. Looking at wildfire fires or a flood from the window of airplane is quite different from what someone sees who races from a home engulfed in flames, waits to be rescued from the rising waters of a raging river or is a first responder to a threatening situation.

Some in business can take too much pride in being “big picture” people and do a disservice to those who don’t fly quite so high. Because they fight the front-line battles, put out endless fires, correct the mistakes, they may the best resource for solving and identifying problems.

5. “You have to believe in yourself.” It’s a given that it takes a certain amount of self-confidence to do well in business. But quite often, as we’ve all seen, self-confidence races out of control, leaving a trail of destruction in its wake.

There are those who know all the answers, believe they do everything right, make brilliant decisions, possess the formula for success, fabricate facts –– and focus attention on themselves rather than the com-pany or their customers.

This can be a dangerous game today, particularly when it’s so easy to be tripped up by increased trans-parency. Once again, the emperor has no clothes.

6. “If you’re not part of the solution, you’re part of the problem.” Wow! That’s not only tough talk, but it’s also nonsense. We all face enough challenges with-out adding ideas that only make our task even more difficult and demanding –– and this is one of them. For some people, there are only two teams, two views, two answers, two ways of doing things, and two at-titudes: one is right and the other is wrong. That’s it.

With a duality mindset, we create the enormous problem of cutting ourselves off from the many “shades of grey” and reducing complicated problems to simple solutions.

7. “You can BS others but you can’t BS yourself.” And, finally, here’s the granddaddy of them all. If only it were true –– but it isn’t! While self-deception is complicated, most of us are masters at the everyday garden variety: convincing ourselves –– and then oth-ers –– something we want to be true is, in fact, true. And it’s a useful tool for shaping the way others see us.

Here’s just one example of how we BS ourselves in business: resumes and business bios (see LinkedIn): facts are twisted, and ignored, claims are made that stretch credibility beyond the breaking point. Many are little more than exercises in creative writing.

All of which suggests that it’s far easier to BS our-selves than it is others.

Seven business truisms that aren’t just untrue, they’re dangerous because they limit success, under-mine credibility, create distrust and inhibit achieve-ment.John Graham of GrahamComm is a marketing and sales consultant and business writer. He publishes a free monthly eBulletin, “No Nonsense Marketing & Sales.” Contact him at [email protected], 617-774-9759 or johnrgraham.com.

7 Ways to Manage Email So It Doesn’t Manage YouJeff Weiner, CEO at LinkedIn1. If you want to receive less email, send less email. As ridiculously simple as it sounds for such a pervasive problem, I’ve found this to be the golden rule of email management: Send less of it.2. Mark as unread. Having the ability to mark an email unread enables me to rmark unread those items I’d like to return to once I have the time. 3. Establish a routine. I’ve settled into a very specific daily routine during the work week: Wake between 5am and 5:30am and spend roughly an hour on my inbox. Turns out, my inbox is very manageable when I stick to this schedule. 4. Be precise with your words. Choose them carefully in email to avoid ambiguity and misinterpretation. 5. Give some thought To: the recipients. One of the fastest ways to have an email

thread blow up in terms of downstream volume is to be less than clear about who you expect to respond. Six people in the To: line will oftentimes have the unintended consequence of generating six different email responses (and up to six different new threads) when one person’s response is all you needed.6. Acknowledge receipt. If you don’t respond, they’ll have no idea whether or not they’ve been heard. 7. Take the combustible stuff offline. If you find yourself in the throes of what is clearly becoming an antagonistic discussion online, do yourself a favor: Stop. Pick up the phone or have the discussion in person. Face-to-face interaction will reintroduce all of the impor-tant sub-text that is lost in email and help prevent unnecessary arguments or douse heated flame wars before they begin.

oct 33-40.indd 33 9/13/13 3:21 PM


Spotlight on Chicagoland’s Time Tested Favorite RestaurantsPompei Bakery1531 West Taylor Street, Chicago, IL 60607 (2 locations)

Pompei Bakery’s dine-in menu lists everything they serve from their kitchen including their monthly spe-cials—showcasing a favorite entree and soup to try for each day of the month. They also have carry-out menu options.

Whether you’re throwing a birthday party at home or need to feed your colleagues at a lunch meeting, Pom-pei can bring their freshly made Italian dishes directly to your event. Did we mention that they welcome same-day orders?

Pompei offers private banquet rooms ideally suited for private dining, baby showers, anniversary parties, graduations and business meetings. From family-style dining to wide-ranging buffets and cocktail parties, you can work with a member of their staff to fully customize your event.

11th Annual "Taste of Randolph/Fulton Market"

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Continued from page 1Dick Portillo was born at 1330 West

Van Buren in Chicago, Illinois. His family moved to government-subsidized row houses on Mohawk Street, called the Mother Frances Cabrini Housing Project. After his father started earning enough money, they were prompted to leave and moved to 1617 South Central Park. His family later moved to the southwest suburbs. He was a 1957 graduate of Argo Community High School at 63rd and Harlem. After high school, he served a tour with the Marine Corps.

In September 2000, Mr. Portillo launched a full service concept, Luigi’s House, located on Route 59 in the Aurora/Naperville area. Luigi’s House was inspired by Dick’s trips to Italy and the Mediterranean. Luigi’s House and garden area have been meticulously designed to create the feeling of dining in a private Italian home, serving authentic traditional Italian cuisine in a cozy Italian/Mediterranean atmosphere. Mr. Portillo launched his latest concept, Honey-Jam Cafe in May of 2010. There are currently three locations: one in Downers Grove, one in Batavia and a third in Bolingbrook. Honey-Jam Cafe serves breakfast and lunch in a unique and upscale atmosphere you would not expect to find in a breakfast and lunch restaurant. Several of the items on the menu were discovered by Dick in different restaurants he visited during his travels throughout the United States and the world. Each location has a unique open area where you can see freshly made waffles being prepared, a separate carry-out area featuring brewed and specialty coffees “to go” as well as breakfast and lunch carry-out items. Most of the décor, including the large double-sided fireplaces, was inspired by Dick’s travels to Cabo San Lucas, Mexico and various locations throughout the United States.

Julian’s Plaza, a shopping center created by Mr. Portillo, opened in Bolingbrook, IL in April 2011. Julian’s Plaza has over 42,000 square feet of restaurant and retail space and is positioned at the busiest corner in Will County. Richport Plaza, the second shopping plaza developed by Mr. Portillo, is located in Elgin, IL. The plaza has 16,000 sq. ft. of retail space.

Portillo’s Home Kitchen is the restaurant group’s fast-growing catering and shipping division, serving award winning family recipes, products of renowned quality and providing unparalleled service. Portillo’s Home Kitchen offers a wide range of products, including famous Italian beef, fresh pasta trays, gourmet salads and award-winning bar-b-q ribs. Boxes of Italian beef, hot dogs, bar-b-q ribs and tamales are available for shipping to all 50 states.

Portillo’s has so many Silver Platter awards (the “Oscars” of the food industry) that the company was retired from competition for 5 years to give others a chance. Other awards and recognition include:1987 Chicago Food Service Marketing Club Hall of Fame Award

1991 Chicago Executive of the Year Award from the Chicago Alumni Club of Southern Illinois University

1994 Entrepreneur of the Year Award - sponsored by Inc. magazine

1995 Top 3 Restaurateur of the Year

Food Industry News’ 1996 Restaurateur of the Year Award

2002 Manufacturer Agents for Food Service Industry Restaurateur of the Year Award

2004 Employer of the Year award from The National Able Network and NBC 5 Chicago.

2002 Nation’s Restaurant News - Regional Powerhouse Chains “Portillo’s Hot Dogs - Out of the Dog House and living the American Dream, frankfurter chain operator grows his business independently”

2005 Nation’s Restaurant News - Fast, Casual Players - Portillo’s Hot Dogs “Barking up the right tree, theme eatery’s familiar food, keeps customers begging for more”

2006 Chicago Area Entrepreneurship “Hall of Fame” award

2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012, 2013: Portillo’s is listed by Crain’s Chicago Business as one of Chicago’s Largest Privately Held Companies.

2012 Portillo’s is listed 28 out of the top 150 in Technomic’s Top U.S. Fast Casual Chain Restaurant Report. Technomic is a leading fact-based consulting and research firm serving the food industry.

BOOKSHELFSLOW COOKING FOR TWO: Basics, Techniques, RecipesBy Cynthia GraubartGibbs Smith; Hardcover: $19.99; ISBN-13: 978-1423633839

James Beard Award winner Cynthia Graubart knows small crock pot cooking like nobody else, and this proves it. Here are 100 superb meals specifically for two people with a humble 3 ½ quart slow cooker, and even the desserts are slow cooker-easy. The recipes are easy and set for those of us who work, and can set ‘em up, leave and come home to something delicious. Did you know not to lift the lid during cooking unless you want to add 20 minutes to the process? Want to know how to enhance

flavors easily? Cynthia Graubart knows. With cooking times from 2 to 7 hours, here you go: Live like newlyweds in a camper, eat like royalty. SLOW COOKING FOR TWO is as delicious to read as it is to inspire. It’s a fantastic addition to anyone who wants great meals without the fuss... or the crowd. –MB

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Spotlight on Chicagoland’s Time Tested Favorite RestaurantsLawry’s The Prime Rib100 E Ontario St, Chicago, IL 60611

A Chicago treasure since 1974, Lawry’s The Prime Rib is located in the heart of the Magnificent Mile. It occupies the 1890’s McCor-mick Mansion that became the renowned Kungsholm Puppet Theatre.

Enjoy the rich history, comfortable elegance and unique menu featuring their famous Roasted Prime Ribs of Beef served tableside from gleaming silver carts. Expect great tradition, warm hospitality and award-win-ning dining in this Windy City landmark.

A manipulator is best defined by the people who avoid him.

Bloomberg Worldwiden Heart bypass surgery in India currently costs 95,000 rupees, or $1,555 in U.S. mon-ey. The same procedure in the United States costs $106,385. n With the brassiere industry accounting for over half of U.S. lingerie sales, Jockey has developed a $20 self-measuing kit that helps customers find the correct size and shape from 55 new critieria of proper fit. The kit is deductible from future Jockey purchases.n Over 800,000 moroccans live off illegal sales of marijua-na. The moroccan government is close to legalizing its produc-tion and sales with an eye on foreign exports.n John Deere is facing tough competition from Indian firm Mahindra & Mahindra, whose tractors racked up $1.68 billion in worldwide sales last year.

Facts About Winel Foot treading of grapes is still a common pro-

cedure in producing small quantities of some of the world’s best port wines.

l Swirling the glass invites oxygen into the glass, which releases the aromas.

l The region of Beaujolais is 34 miles long from north to south and 7 to 9 miles wide. All the grapes in the Beaujolais region must be picked by hand. These are the only vineyards, along with Champagne, where hand harvesting is mandatory.

l There are more than 10,000 varieties of grapes grown around the world. It takes an average of four years before newly planted grape vines are harvest-ed for the production of wine.

l France produces the largest number of wine cas-es—averaging 550 million each year.

– Adapted from Fact-O-Pedia by Charlotte Lowe

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TRIMARK GOLF OUTING 2013

BEFORE A DISASTER STRIKESThe Federal Communications Commission offers suggestions on

how to prepare to communicate, before disaster even strikes:Make an emergency contact list. Keep an updated emergency con-

tact list on your cell phone: police and fire agencies, power companies, insurance providers, co-workers, friends, family, and store a hard copy on or near your home phone. Include at least one out-of-town contact in case the disaster is widespread; and consider adding a few names under the listing “ICE” (In Case of Emergency) on your cell phone. Many emergency responders are trained to look for this in the event that you’re physically unable to use your phone.

Keep a non-cordless phone at home. If you have a traditional landline at home –one that isn’t cable- or internet-based– make sure you have at least one corded phone connected; in the event that there’s a power outage, your cordless model, which requires electricity, will not work.

Subscribe to text alerts. Subscribe to text-based weather alerts to stay updated on inclement weather, and reach out to local government and school officials to find out about other emergency alerts available in your community.

Keep car chargers handy. Get in the habit of keeping your cell-phone’s batteries fully charged, and keep car chargers available in the event of a power outage. You might also consider buying additional batteries and solar or hand-powered chargers for your devices.

Because your loved ones may be separated when disaster strikes, develop a communication plan that’s specific to your family.

Ready.gov recommends identifying a designated neighborhood meeting place and an out-of-neighborhood meeting place, and detail-ing how you plan to contact each other (for instance, designate an out-of-town contact for everyone to notify that they’re safe, or set an “on air” time where you’ll each power up your phones and call or text with your status). It’s also a good idea to work with your children’s school or daycare to understand their emergency communication procedures.DURING AND AFTER A DISASTER

There are also important steps you can take to improve the likeli-hood of communicating with loved ones during a disaster, and in the immediate aftermath:

Call, don’t text, 911. If you have a life-threatening emergency, you should dial, not text, 9-1-1. Emergency systems are not currently set up to receive 911 texts, the FCC says.

Text and use social media. Cell service can become congested dur-ing an emergency. Instead, try text messaging or emailing, which, the FCC says, are services that are less likely to experience network con-gestion. Also, consider posting your status on social media sites like Facebook and Twitter, or registering on the American Red Cross’ Safe and Well website, so that loved ones who may be searching for you know that you’re OK.

Forward your home phone. If you have a land line and call-for-warding at home, Verizon Wireless suggests forwarding your home phone number to your cellphone if you’ll be away, or if conditions warrant an evacuation.

Conserve cell battery life. You can extend the life of your cellphone battery charge by reducing the brightness of your screen, turning off Wi-Fi service (unless a cellular signal isn’t available), closing apps that aren’t critical, and putting your phone in airplane mode. Additionally, if you’re able to make a call, consider updating your voice mail mes-sage so that, even if inbound calls go to voice mail, you’re able to offer loved ones an update on your well-being.

Practicing these tips can help you stay informed, in touch and safe throughout an emergency. If a disaster results in normal modes of communication going down, you’ll be glad you took the time to be prepared. More tips on page 21. –allstate.com

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The ABC’s of Productive Living-

26 Tips from A to Z

A.Avoid negative people, negative habits and negative sources of

information.B.

Believe in yourself and your closest confidants.

C.Create a healthy balance be-

tween career, family and social responsibilities.

D.Dare to be unique and creative.

E.Enjoy yourself everyday. It’s

quite possible there will be no tomorrow.

F.Find what you love and become

an expert at it.G.

Go the extra mile. A little extra effort separates the good from

the great.H.

Help others when given the chance.

I.Ignore insults, but take heed to

constructive criticism.J.

Just do it. Action is the vehicle for success.

K.Kindness always trumps intel-

ligence in the long-term.L.

Learn at least one practical les-son everyday.

M.Manage your time effectively by

prioritizing your obligations.N.

Never lie. Never cheat. Never steal.O.

Open your mind to fresh ideas and experiences.

P.Practice. Practice. Practice.

Q.Quitting is not an option.

Don’t give up on something or someone you believe in.

R.Read as much as you can as

often as you can.S.

Stop procrastinating. Stop ignoring unsettled problems.

T.Take responsibility for your ac-

tions, the good and the bad.U.

Use your natural talents to open new doors of opportunity.

V.Visualize your goals and map

out an action plan for achieving them.

W.Write stuff down.

X.X-factors for success are always present. Keen awareness will

uncover them.Y.

You will never succeed if you never try.

Z.Zero in on the truth by ana-lyzing situations from every

possible angle.–marcandangel.com

Obesity UpdatesAfter three decades of increas-

es, adult obesity rates remained level in every state except for one, Arkansas, in the past year, according to F as in Fat: How Obesity Threatens America’s Future 2013, a report from the Trust for America’s Health (TFAH) and the Robert Wood Johnson Foundation (RWJF).

Thirteen states now have adult obesity rates above 30 per-cent, 41 states have rates of at least 25 percent, and every state is above 20 percent, according to the report. In 1980, no state was above 15 percent; in 1991, no state was above 20 percent; in 2000, no state was above 25 percent; in 2007, only Missis-sippi was above 30 percent.*

Rates vary by income. Over 31 percent of adults ages 18 and older who earn less than $25,000 per year were obese, compared with 25.4 percent of those who earn at least $50,000 per year.

oct 33-40.indd 37 9/13/13 3:21 PM


Spotlight on Chicagoland’s Time Tested Favorite RestaurantsThe Walnut Room at Macy’s111 North State Street, Chicago, IL 60602

The world famous Walnut Room has been a Chicago tradition since 1907. Located on the 7th floor of Macy’s on State Street, the Walnut Room is the first restaurant ever opened in a department store. With Circassian wood paneling imported from Russia and Austrian chandeliers, the 17,000 square foot dining room is both elegant and comfortable.Located in the heart of the Chicago theatre district the Walnut Room is an excellent choice to take a break from shopping or for a meal and a glass of wine before the show. Opened in November of 2007, the Wine Bar features a small plate menu as well as more than 20 wines by the glass. After all, in their store, they have been feeding the shopping tradition since 1905.

Keep Your Facility Free of Rodents this FallFood facilities can take precautions now to avoid rodent entry this fall; McCloud Services offers prevention tips for minimizing mice and rat entry

As cooler days and nights become more familiar, food processing facilities should take the proper precautions now to avoid rodents from entering buildings this fall.

Several species of rodents may be found in and around structures this time of year. Three main species which can cause concern for food processing facilities are:

Roof Rat, Norway Rat, and House MouseWHY: Rodents can be a major food safety concern for

food facilities because: Mice and rats can contaminate food with their droppings, urine, hairs, nesting materials and feeding. The house mouse can produce an average of 50 or more fecal pellets per day. These droppings may contami-nate food. Diseases and food borne illnesses can be trans-mitted through fecal material contamination.

For these very critical food safety hazards, managers need to take the proper precautions to minimize rodent-related issues in food plants.

There are multiple lines of defense for preventing rodent infestations. These include: Traps and Baits. Exterior ro-dent monitoring stations should be placed at the building foundation perimeter and in some cases, at the property perimeter. These devices can help monitor activity and play a direct role in control through the use of traps and baits.

Visual Inspection. A visual inspection of the exterior is needed to help check for rodent signs like burrows and conditions conducive to rodents like food spillage. De-pending on location and history, the exterior inspection many include an inspection of the building’s roof.

Inspection of Incoming Goods. It is important that ro-dents are not brought into the facility on incoming prod-ucts. This requires proper training of facility staff and es-tablished inspection procedures and documentation.

Rodent Proofing the Exterior. To prevent interior en-try, keep doors closed when not in use and utilize screens and sealing materials to prevent building access.

Implementing a Strong Interior Inspection Program. Using interior pest management devices for monitoring and control, along with implementing a strong facility inspection program are the last lines of defense. Interior inspection beyond the mentioned devices is needed to help check for rodent activity and conditions conducive to ro-dent survival on an ongoing basis.

Labeling and RepellentsSeveral new rodent repellents have been introduced into

the professional pest management market in recent years. These repellents may be used to direct rodents towards con-trol devices. A second technique is to use the repellents to help exclude rodents from entering structures through dock plates or other openings. New metal meshes are also available in a wide variety of forms for use in rodent exclu-sion programs.

There have been changes in rodenticide labeling which may restrict the use of rodenticide products at the property perimeter. Food processors should be aware of the label requirements and switch to traps as needed. McCloud Services, based in South Elgin, Ill., specializes in food protec-tion safety. Patricia Hottel, technical director, can serve as a resource and educate plant managers on how to take the proper precautions to avoid rodents in their facilities this fall which could potentially lead to a larger food safety issue. Hottel can also update your readers on the latest rodenticide labeling and repellents. See their ad on page 29

Lodging Fees to Reach $2.1 Billion in 2013

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Spotlight on Chicagoland’s Time Tested Favorite RestaurantsThe Berghoff 17 West Adams, Chicago, IL 60603

For more than a century, the Berghoff name has been syn-onymous with superb food, family tradition, and hospitality excellence – and is an iconic Chicago dining experience. Today the Berghoff Catering & Restaurant Group, under the helm of fourth generation Carlyn Berghoff, includes the historic Berg-hoff Restaurant – one of the nation’s oldest family-run busi-nesses, Berghoff Café, and Berghoff Catering.

The Berghoff’s doors opened in 1898 as a men-only saloon serving free corned beef sandwiches with the purchase of a stein of Berghoff Beer. Through the years, The Berghoff ex-panded into a full-service restaurant rich in German-American cuisine and culture. At today’s Berghoff, diners will find lighter and more contemporary dishes along with treasured old world favorites. And famous Berghoff Root Beer and the annual Berghoff Oktoberfest are evidence of its deep German roots.

Building on the Berghoff tradition of offering clients innova-tive special events planning and catering services is Berghoff Catering, one of Chicago’s best catering and special events companies. Under the direction of CEO Carlyn Berghoff and Executive Chef Matt Reichel, seasoned professionals create extraordinary experiences and deliver flawless execution on-premise at the iconic Berghoff Restaurant or off-premise at Chicago’s most unique special event venues.

Courtesy is the final elementin every successful

transaction.

Laughter is the Best MedicineA senior citizen drove his brand new Cor-

vette convertible out of the dealership. Tak-ing off down the road, he pushed it to 80 mph, enjoying the wind blowing through what little hair he had left.

“Amazing,” he thought as he flew down I-95, pushing the pedal even more.

Looking in his rear view mirror, he saw a Florida State Trooper, blue lights flashing and siren blaring. He floored it to 100 mph, then 110, then 120. Suddenly he thought, “What am I doing? I’m too old for this!” and pulled over to await the trooper’s arrival.

Pulling in behind him, the trooper got out of his vehicle and walked up to the Corvette. He looked at his watch, then said, “Sir, my shift ends in 30 minutes. Today is Friday. If you can give me a good reason for speeding – a reason I’ve never before heard – I’ll let you go.”

The old gentleman paused then said, “Ten years ago, my wife ran off with a Florida State Trooper. I thought you were bringing her back.” “Have a good day, Sir,” replied the trooper.

Did you find time to eat breakfast this morning? If not, you’re not alone. Approximately 31 million Americans are missing out on a great start to their day by leaving breakfast on the table each morn-ing.

To help, Kellogg’s is in-troducing Kellogg’s To Go Breakfast Shakes and Break-fast Shake Mixes, on-the-go nutritious options for mom and her family. Available in three flavors ‒milk chocolate, strawberry and vanilla - new Kellogg’s To Go Breakfast Shakes are packed with 10 grams of protein and five grams of fiber and the Breakfast Shake Mixes, when served with one

cup of skim milk, provide 13 grams of protein and five grams of fiber –perfect to throw in a purse or back-pack.

Pediatrician Dr. Laura Jana has partnered with Kellogg’s to em-phasize the nutritional benefits of eating breakfast and can share some surprising information on families who skip breakfast, such as:

Skipping breakfast actually increases your risk of obesity. Young people who skip breakfast con-sume 40 percent more sweets and 55 percent more soft drinks. Breakfast skippers are less likely to achieve their recommended daily intake for vita-mins and minerals

Visit our website to find all Chicago-area GFS Marketplace locations.

gfsmarketplace.com(800) 968-6525

Convenient Hours Mon.–Sat., 7 a.m.–8 p.m. • Sunday, 12 p.m.–5 p.m.

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and serve the needs of our customers.

Stop in to find thousands of bulk-

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Food is your reputation. Your livelihood. Your passion.

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Spotlight on Chicagoland’s Time Tested Favorite RestaurantsLou Mitchell’s 565 W Jackson Blvd., Chicago, IL 60661

Located at the beginning of Route 66 at 565 W. Jackson Boulevard, Lou Mitchell’s has been host to many. Everyone from U.S. Presidents, Mayors, Governors, Senators, Repre-sentatives, athletes, coaches, authors, judges, lawyers, clergy, and stars of the stage and screen. It’s a time-honored whistle stop on the campaign trails of many elected officials. Addition-ally, the restaurant’s patrons have served many members of the media as a solid source on how Chicagoans really think and feel about a variety of issues.

Entering their 86th year, it’s still a family affair continuing the traditions of Lou Mitchell’s by the Thanas Family.

Diners at Frontier tend to go whole hog - or goat, or alligator - when ordering their meal.

The West Town tavern at 1072 N. Milwaukee Ave. has become known for its whole animal din-ner service. Each week, it books 15 to 20 such dinners for intrep-id customers with Andrew Zim-mern-like appetites. But pig and wild boar, the two most popu-lar choices, apparently aren’t enough. Chef Brian Jupiter said he is looking to add whole llama to the menu in the next month.

“I’m always looking at being able to expand,” said Jupiter, a New Orleans native weaned on alligator and other exotic meat. “It’s just a matter of time before

someone else does it.” Restaurants from coast to coast

have embraced the nose-to-tail philosophy, but Frontier appears to be that rare restaurant with a permanent whole animal menu. “Everybody says they’re farm-to-table. I like to say we’re wild-to-table,” Jupiter said. Frontier has been game meat-focused since opening in 2011.

The space, with its exposed timber, has a lodge-like feel, which dictated the menu, Jupi-ter said. “We had some game to be unique, and then customers wanted more. Now, purveyors will call me in the morning and say, ‘Hey, I’ve got iguana,’ “ he said. There are six whole animals

Frontier Tavern’s Whole Animal Menufrom which to choose: alligator, goat, lamb, pig, wild boar and suckling pig. Side dishes (mac ‘n’ cheese, Cae-sar salad, succotash, Johnny cakes) round out the meal.

The dinners, which cost between $550 and $600 and serve 12 to 15 people, must be booked at least five days in advance. The suckling pig serves six to eight and costs $300. Patrons who book a whole animal dinner are overwhelmingly male. Alligator, which went on the menu about 10 months ago, is a bachelor party magnet.

“It’s fun and it’s educational,” Jupiter said. “People in America have been eating game meat for years and years. Talk about sustainable - these are wild animals.” On Saturday, Jupiter had 10 animals in the smoker or ready to go - six pigs, two boars, a lamb and an alligator. The alligator and one pig were for Frontier regular Ste-phen Lee, who was celebrating his 36th birthday that evening with 30 friends.

He stopped by in the afternoon to watch Jupiter skin the gator. “I wanted to do something exciting and crazy and fun and different, and only ‘Jup’ can do this,” Lee said, snapping photos on his iPhone. More than a few times, he touched the gator’s skin. “It’s sick, man. So amazing,” Lee said as he watched Jupiter work his blade under the skin. “Is it fatty?” “No,” Jupiter said. “Gator’s leaner than chicken.”

The gators come from Louisiana. After skinning, Ju-piter rubs them with spices, stuffs them with chicken, roasts and smokes them. In early July, Jupiter added a whole Skuna Bay salmon to the menu as a “lighter option,” with female customers in mind. He bakes the 12-pound fish under a thick blanket of salt and cracks it open tableside. He is working with Bensenville-based distributor Fortune Fish and Gourmet to source baby llama, which he is confident his customers will appreci-ate. He’s done a few llama dishes here and there, to rave reviews. “There’s some llama coming out of Wisconsin, and it’s something I feel would go over well,” Jupiter said. “We don’t have true red meat options, so I would like to have something there to satisfy meat eaters.” Be-cause llama is so lean, he figures he’ll wrap the whole animal in beef caul fat before smoking it. And no, llama does not taste like chicken. It’s more like antelope or deer but “a little less of a game flavor,” Jupiter said.

The Sheriff pulled up next to the guy unloading garbage out of his pick-up into the ditch. The Sheriff asked, “Why are you dumping garbage in the ditch? Don’t you see that sign

right over your head.”“Yep,” he replied. “That’s why

ah’m dumpin’ it here, ‘cause it says:

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ACCOUNTANTS Baker Tilly _____________________________ 312‑729‑8100 SS&G ________________________________ 847‑824‑4006 ADVERTISING Food Industry News _____________________ 847‑699‑3300 AIR CONDITIONING‑SYSTEMS CLEANING Olympia Maintenance ____________Page 36 _ 708‑344‑0344 AIR FILTERS‑SALES & SERVICE Olympia Maintenance ____________Page 36 _ 708‑344‑0344 Averus ________________________________ 800‑393‑8287 ANTIQUES & FURNISHINGS Jans Antiques __________________Page 10 _ 312‑563‑0275 APPETIZERS PFG‑Fox River _________________Page 35 _ 630‑896‑1991 ARCHITECTS Joel Berman Architecture & Design _Page 37 _ 773‑275‑5968 Dacre & Youngquist LLC Architects _________ 312‑477‑0773 Dearborn Architects _____________________ 312‑939‑3838 ASIAN FOOD PRODUCTS Kikkoman International ___________Page 11 _ 630‑954‑1244 ASSOCIATIONS Illinois Restaurant Association _____Page 27 _ 312‑787‑4000 ATM MACHINES Meirtran ATM ___________________Page 28 _ 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 17 _ 847‑458‑0500 AWARDS Classic Design Awards ___________________ 847‑470‑0855 AWNINGS & CANOPYS ChesterfieldAwnings ____________Page 15 _ 312‑666‑0400 Undercover Outdoors ____________Page 11 _ 708‑478‑8890 AWNINGS ‑ SALES & SERVICE Thatcher Oaks Awnings __________________ 630‑833‑5700 BAKERS‑WHOLESALE Clydes Delicious Donuts __________Page 12 _ 630‑333‑4529 Gonnella Baking Co _____________Page 25 _ 312‑733‑2020 IL Mulino di Valenzano Bakery _____Page 26 _ 773‑934‑1625 JR Dessert Bakery ______________________ 773‑465‑6733 La Parisien Bakery ______________________ 773‑725‑3500 Labriola Baking Company _________________ 708‑385‑4884 Red Hen Bread _________________________ 312‑433‑0436 BAKERY‑PRODUCTS Instantwhip Chicago _____________Page 10 _ 800‑933‑2500 Labriola Baking Company _________________ 708‑385‑4884 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 12 _ 773‑378‑8400 Waco Manufacturing _____________________ 312‑733‑0054 BAR SUPPLIES Ramar Supply Co _______________Page 31 _ 708‑233‑0808 BATCH FREEZERS Kool Technologies _______________________ 630‑483‑2256 BEVERAGES Lifestyle Beverages ______________Page 37 _ 630‑941‑7000 BLENDERS Blendtec ______________________________ 800‑253‑6383 BOOTHS Chicago Booth _________________Page 12 _ 773‑378‑8400 BOOTHS‑UPHOLSTERERS Chicago Booth _________________Page 12 _ 773‑378‑8400 BOTTLED‑WATER Eagle Distributors Inc ____________Page 07 _ 773‑775‑5777

BREAD & ROLLS Gonnella Baking Co _____________Page 25 _ 312‑733‑2020 IL Mulino di Valenzano Bakery _____Page 26 _ 773‑934‑1625 Labriola Baking Company _________________ 708‑385‑4884 Red Hen Bread _________________________ 312‑433‑0436 BUTTER‑CLARIFIED Danish Maid Butter Co ___________Page 12 _ 773‑731‑8787 BUTTER‑PREPORTIONED‑WHIPPED Danish Maid Butter Co ___________Page 12 _ 773‑731‑8787 CABLE TV‑SALES & INSTALLATION Prime Time Sports ______________________ 847‑637‑3500 CASH & CARRY‑WHOLESALE GFS Marketplace _______________Page 38 _ 800‑968‑6525 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ____________ 847‑675‑6066 CATERING‑VEHICLES DCI Central (Hotshot) ____________Page 21 _ 800‑468‑7478 CCTV SYSTEMS Alpha POS Systems _____________________ 630‑690‑2870 CEILING CLEANING Skyline Building Services _________Page 28 _ 312‑454‑4545 CHAIR/BARSTOOL REPAIRS Restaurant Chair Repair __________Page 28 _ 630‑424‑0424 CHAIRS‑COMMERCIAL Chicago Booth _________________Page 12 _ 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 35 _ 630‑896‑1991 New Dairy _____________________________ 312‑421‑1234 CHEESECAKES Eli’sCheesecakes _______________Page 06 _ 773‑736‑3417 CHICKEN TENDERS Love Me Tenders, LLC ___________________ 773‑502‑8000 CHICKEN‑PROGRAMS FSI/Foodservice Solutions ________________ 847‑719‑6088 CIGARS PacificCigarCompany ___________Page 40 _ 630‑972‑1189 CLASSIFIED ADVERTISING Food Industry News _____________________ 847‑699‑3300 CLEANING PRODUCTS SuperClean ____________________________ 847‑361‑0289 CLEANING SERVICES Skyline Building Services _________Page 28 _ 312‑454‑4545 COCKTAIL BLENDERS Blendtec ______________________________ 800‑253‑6383 COFFEE & TEA Chicago Coffees & Teas __________________ 773‑252‑7000 Java Breeze Coffee & Tea ________________ 773‑235‑9356 Stewart’sCoffee&Tea ___________________ 773‑489‑2500 COFFEE HOUSE PRODUCTS Chicago Coffees & Teas __________________ 773‑252‑7000 COFFEE ROASTERS Big Shoulders Coffee Company ____________ 312‑810‑3046 Rock House Coffee Roasting Co ___________ 312‑350‑6190 COFFEE‑GOURMET & SPECIALTY Chicago Coffees & Teas __________________ 773‑252‑7000 COLD STORAGE Perishable Distribution Solutions ___________ 888‑491‑1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products ____________Page 16 _ 800‑767‑5352 CONSULTING & DESIGN A D E Foodservice Equipment _____________ 630‑628‑0811 CORNED BEEF‑FRESH PapaCharlie’s __________________Page 30 _ 877‑522‑PAPA

Vienna Beef ___________________________ 773‑278‑7800 CREDIT CARD PROCESSOR Payment Alliance International _____________ 630‑368‑1833 CROISSANTS La Parisien Bakery ______________________ 773‑725‑3500 DAIRY‑DISTRIBUTOR Lipari Foods ___________________Page 39 _ 586‑447‑3500 DAIRY‑PRODUCTS Instantwhip Chicago _____________Page 10 _ 800‑933‑2500 PFG‑Fox River _________________Page 35 _ 630‑896‑1991 New Dairy _____________________________ 312‑421‑1234 DELI‑PRODUCTS Lipari Foods ___________________Page 39 _ 586‑447‑3500 DELIVERY‑VEHICLES DCI Central (Hotshot) ____________Page 21 _ 800‑468‑7478 DESSERTS Algelato _______________________Page 14 _ 847‑455‑5355 Eli’sCheesecakes _______________Page 06 _ 773‑736‑3417 PFG‑Fox River _________________Page 35 _ 630‑896‑1991 New Dairy _____________________________ 312‑421‑1234 DIRECTV Prime Time Sports ______________________ 847‑637‑3500 DISHWASHER‑LEASING & RENTAL Cintas Facility Services ___________Page 08 _ 630‑543‑3666 DISHWASHING MACHINES/COMMERCIAL & REPAIR Cintas Facility Services ___________Page 08 _ 630‑543‑3666 DISWASHING COMPOUND, DETERGENTS & SOAPS Cintas Facility Services ___________Page 08 _ 630‑543‑3666 DONUTS Clydes Delicious Donuts __________Page 12 _ 630‑333‑4529 DUCT CLEANING Olympia Maintenance ____________Page 36 _ 708‑344‑0344 Airways Systems ________________________ 630‑595‑4242 Averus ________________________________ 800‑393‑8287 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical _____Page 30 _ 847‑381‑0448 ETHNIC FOODS Kikkoman International ___________Page 11 _ 630‑954‑1244 EVENTS Promark International Distributors __________ 630‑876‑3855 FANS‑VENTILATING & EXHAUST AWR Welding __________________Page 14 _ 773‑491‑5353 FAUCETS Faucet Shoppe The _____________Page 08 _ 773‑478‑3890 FILTERS‑EXHAUST SYSTEMS Olympia Maintenance ____________Page 36 _ 708‑344‑0344 Averus ________________________________ 800‑393‑8287 FIRE SUPRESSION SYSTEMS Averus ________________________________ 800‑393‑8287 FIRE‑EXTINGUISHERS Averus ________________________________ 800‑393‑8287 Henrichsen Fire & Safety Equip ____________ 800‑373‑9714 FIREWOOD Apache Supply _________________________ 708‑409‑1040 FIRST AID‑EQUIPMENT & SUPPLIES AffirmedMedicalService _________________ 847‑322‑9185 FLOOR CLEANING‑REFINISH & REPAIR Sexton Complete Care ___________________ 800‑827‑1126 FOOD BROKERS Sip & Company _________________________ 708‑452‑8828 FOOD DISTRIBUTORS Devanco Foods _________________Page 20 _ 847‑228‑7070 Grecian Delight Foods ___________Page 26 _ 847‑364‑1010 Lipari Foods ___________________Page 39 _ 586‑447‑3500 PFG‑Fox River _________________Page 35 _ 630‑896‑1991 Sotiros Foods __________________Page 19 _ 708‑371‑0002 Tec Foods Inc __________________Page 27 _ 773‑638‑5310 Anichini Brothers ________________________ 312‑644‑8004

GFS Food Service Distribution _____________ 800‑968‑6515 FOOD EQUIPMENT Bob King Auctions _______________Page 17 _ 847‑458‑0500 Gold Medal Products ____________Page 16 _ 800‑767‑5352 FOOD PROCESSING EQUIPMENT LPS Corp _____________________Page 39 _ 847‑451‑2222 FOOD PRODUCTS GFS Marketplace _______________Page 38 _ 800‑968‑6525 Grecian Delight Foods ___________Page 26 _ 847‑364‑1010 Tec Foods Inc __________________Page 27 _ 773‑638‑5310 Love Me Tenders, LLC ___________________ 773‑502‑8000 Soupbase.com _________________________ 216‑381‑9916 FOOD SAFETY TRAINING Food Industry Training ___________________ 630‑690‑3818 FOODSERVICE EQUIPMENT‑REPAIR CSI ‑ Coker Service Inc __________Page 24 _ 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 13 _ 800‑210‑5895 Thunderbird Food Machinery ______Page 23 _ 866‑451‑1668 Losurdo Inc ____________________________ 630‑833‑2828 Zepole Restaurant Supply ________________ 630‑783‑1239 FOODSERVICE‑EQUIPMENT PARTS CSI ‑ Coker Service Inc __________Page 24 _ 888‑908‑5600 Cobblestone Ovens _____________________ 847‑635‑0172 FOODSERVICE‑SUPPLIES GFS Marketplace _______________Page 38 _ 800‑968‑6525 PFG‑Fox River _________________Page 35 _ 630‑896‑1991 Ramar Supply Co _______________Page 31 _ 708‑233‑0808 FREEZERS‑ALL TYPES Custom Cooler & Freezer _________Page 09 _ 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 14 _ 847‑455‑5355 Palazzolo’sGourmetIceCream ____Page 37 _ 269‑561‑2000 New Dairy _____________________________ 312‑421‑1234 GELATO EQUIPMENT & SUPPLIES Kool Technologies _______________________ 630‑483‑2256 GIARDINERA V Formusa Company ____________________ 312‑421‑0485 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical _____Page 30 _ 847‑381‑0448 GOURMET‑FOOD PRODUCTS PFG‑Fox River _________________Page 35 _ 630‑896‑1991 Chicago Importing Company ______________ 800‑828‑7983 New Dairy _____________________________ 312‑421‑1234 Toohill Beef Farm _______________________ 309‑261‑3602 GREASE EXHAUST HOOD CLEANING Sta‑Kleen _____________________________ 847‑352‑9191 GREASE REMOVAL SERVICE Mahoney Environmental __________Page 32 _ 800‑892‑9392 Hopkins Grease Company ________________ 877‑404‑7327 Kaluzny Bros Inc ________________________ 815‑744‑1453 GREASE TRAP PUMPING SERVICE Mahoney Environmental __________Page 32 _ 800‑892‑9392 Tierra Environmental _____________Page 18 _ 888‑551‑1998 Hopkins Grease Company ________________ 877‑404‑7327 Kaluzny Bros Inc ________________________ 815‑744‑1453 GREASE‑EXHAUST CLEANING Olympia Maintenance ____________Page 36 _ 708‑344‑0344 Airways Systems ________________________ 630‑595‑4242

DIRECTORY

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Averus ________________________________ 800‑393‑8287 Enviromatic Corporation of America _________ 847‑729‑8000 GREASE‑FILTERS/SALES & SERVICE Sta‑Kleen _____________________________ 847‑352‑9191 GREEK YOGURT Grecian Delight Foods ___________Page 26 _ 847‑364‑1010 GYROS Devanco Foods _________________Page 20 _ 847‑228‑7070 Grecian Delight Foods ___________Page 26 _ 847‑364‑1010 HAMBURGER PATTY MANUFACTURER Devanco Foods _________________Page 20 _ 847‑228‑7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical _____Page 30 _ 847‑381‑0448 HOOD & DUCT SYSTEMS AWR Welding __________________Page 14 _ 773‑491‑5353 HOOD & EXHAUST‑CLEANING Olympia Maintenance ____________Page 36 _ 708‑344‑0344 Airways Systems ________________________ 630‑595‑4242 Averus ________________________________ 800‑393‑8287 Enviromatic Corporation of America _________ 847‑729‑8000 HOOD & EXHAUST‑SYSTEMS Belvin/J&F Sheet Metal Co ________________ 312‑666‑5222 HOOD SYSTEMS‑FIRE Hoods Chicago _________________Page 23 _ 773‑552‑9200 Averus ________________________________ 800‑393‑8287 Henrichsen Fire & Safety Equip ____________ 800‑373‑9714 HOT DOGS Red Hot Chicago ________________Page 32 _ 800‑249‑5226 Crawford Sausage ______________________ 773‑277‑3095 Vienna Beef ___________________________ 773‑278‑7800 ICE COMPANIES Tinley Ice Company _____________________ 708‑532‑8777 ICE CREAM Algelato _______________________Page 14 _ 847‑455‑5355 Homer’sGourmetIceCream ______Page 16 _ 847‑251‑0477 Instantwhip Chicago _____________Page 10 _ 800‑933‑2500 New Dairy _____________________________ 312‑421‑1234 ICE CREAM‑EQUIPMENT & SUPPLY Kool Technologies _______________________ 630‑483‑2256 ICE MACHINES SALES & LEASING LPS Corp _____________________Page 39 _ 847‑451‑2222 Grove Ice Machines _____________________ 630‑969‑5199 ICE MACHINES‑SALES‑RENTAL OR LEASING Empire Cooler Service ___________Page 18 _ 312‑733‑3900 Automatic Ice Makers ____________________ 773‑975‑2005 ICE‑MAKING EQUIPMENT/REPAIR & SERVICE Grove Ice Machines _____________________ 630‑969‑5199 ICE‑SCULPTURE AAANadeau’sIceSculptures ______________ 708‑366‑3333 INSURANCE Northern Illinois Insurance ________Page 48 _ 815‑226‑9353 Professional Consultants Inc ______Page 31 _ 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 48 _ 815‑226‑9353 R W Troxell & Company __________Page 10 _ 312‑948‑5228 Country Financial, Gary Knapp _____________ 630‑924‑0813 Farmers Insurance‑Mark Holihan ___________ 847‑823‑6800 ITALIAN BEEF Devanco Foods _________________Page 20 _ 847‑228‑7070 PapaCharlie’s __________________Page 30 _ 877‑522‑PAPA Red Hot Chicago ________________Page 32 _ 800‑249‑5226

Serrelli’sFoods _________________Page 23 _877‑385‑BEEF ITALIAN FOOD SPECIALTIES MamaMucci’sPasta _____________________ 734‑453‑4555 ITALIAN SAUSAGE Devanco Foods _________________Page 20 _ 847‑228‑7070 PapaCharlie’s __________________Page 30 _ 877‑522‑PAPA Anichini Brothers ________________________ 312‑644‑8004 JANITOR‑SUPPLIES Ramar Supply Co _______________Page 31 _ 708‑233‑0808 JAPANESE‑FOOD PRODUCTS Kikkoman International ___________Page 11 _ 630‑954‑1244 JUICERS‑FRUIT & VEGETABLES Berkel Midwest _________________________ 800‑921‑9151 KITCHEN‑EXHAUST SYSTEMS/CLEANING Olympia Maintenance ____________Page 36 _ 708‑344‑0344 Averus ________________________________ 800‑393‑8287 Enviromatic Corporation of America _________ 847‑729‑8000 KNIFE‑SHARPENING SERVICE Northwestern Cutlery ____________Page 33 _ 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 Ajax Linen & Uniform ____________________ 800‑244‑4000 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 _____________________ 630‑690‑2870 LIQUOR DISTRIBUTORS BC Merchants __________________Page 09 _ 312‑929‑8840 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ________Page 48 _ 815‑226‑9353 LIQUOR‑WHOLESALE Peerless Liquors ________________________ 773‑378‑3908 LOBSTERS Maine Lobster Exchange _________Page 37 _ 708‑253‑7728 LOGISTICS COMPANIES Perishable Distribution Solutions ___________ 888‑491‑1641 MEAT WHOLESALE‑RANCHERS Toohill Beef Farm _______________________ 309‑261‑3602 MEAT‑PROCESSING EQUIPMENT LPS Corp _____________________Page 39 _ 847‑451‑2222 Berkel Midwest _________________________ 800‑921‑9151 MEAT‑SMOKED Nueske Applewood Smoked Meats _________ 800‑382‑2266 MEAT‑WHOLESALE Allen Brothers Meats _____________Page 02 _ 773‑890‑5100 Devanco Foods _________________Page 20 _ 847‑228‑7070 Anichini Brothers ________________________ 312‑644‑8004 Buedel Fine Meats & Provisions ____________ 708‑496‑3500 MEATS PFG‑Fox River _________________Page 35 _ 630‑896‑1991 MEATS‑ORGANIC Blackwing Quality Meats __________Page 15 _ 847‑838‑4888 MEDICAL SUPPLIES AffirmedMedicalService _________________ 847‑322‑9185 MENUS‑CUSTOM PRINTED Menu’sToGo __________________________ 630‑483‑0848 MILK Instantwhip Chicago _____________Page 10 _ 800‑933‑2500 New Dairy _____________________________ 312‑421‑1234 MOBILE REFRIGERATION Gateway Industrial Power _________Page 04 _ 708‑563‑7090

MODELS‑TRADE SHOWS Enve Models ___________________________ 312‑929‑2791 MYSTERY‑SHOPPING/HOSPITALITY&GROCERY Petritis Group Inc IL Lic 117001002 _________ 847‑705‑6619 NACHO‑EQUIPMENT & SUPPLIES Gold Medal Products ____________Page 16 _ 800‑767‑5352 NAME‑PLATES & TAGS Classic Design Awards ___________________ 847‑470‑0855 NOODLES MamaMucci’sPasta _____________________ 734‑453‑4555 OIL & SHORTENING Columbus Vegetable Oils _________Page 05 _ 773‑265‑6500 OIL RECOVERY & RECYCLING Northern Light Energy ____________________ 708‑695‑5042 OILS & FATS‑COOKING Columbus Vegetable Oils _________Page 05 _ 773‑265‑6500 OILS & VINEGAR Pastorelli Foods _______________________800‑SOS‑AUCY OILS‑COOKING/BULK Columbus Vegetable Oils _________Page 05 _ 773‑265‑6500 OLIVE OILS Columbus Vegetable Oils _________Page 05 _ 773‑265‑6500 ORGANIC FOODS Pastorelli Foods _______________________800‑SOS‑AUCY OUTDOOR FURNITURE John Manson & Associates ________________ 773‑278‑8280 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical _____Page 30 _ 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 27 _ 773‑638‑5310 Gust John Foods & Products Corp __________ 630‑879‑8700 PAPER‑PRODUCTS Ramar Supply Co _______________Page 31 _ 708‑233‑0808 PARTY‑FAVORS & SUPPLIES Ramar Supply Co _______________Page 31 _ 708‑233‑0808 PASTA‑FRESH AND FROZEN Pastafresh Home Made Pasta _____________ 773‑745‑5888 PASTA‑PRODUCTS MamaMucci’sPasta _____________________ 734‑453‑4555 PASTRY INGREDIENTS Sotiros Foods __________________Page 19 _ 708‑371‑0002 PATTY MACHINES/FOOD FORMERS Berkel Midwest _________________________ 800‑921‑9151 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ______________Page 29 _ 800‑332‑7805 Presto X Pest Control ____________________ 888‑627‑5772 PICKLES & RELISH Vienna Beef ___________________________ 773‑278‑7800 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ________________________ 312‑644‑8004 PLAQUES Classic Design Awards ___________________ 847‑470‑0855 PLUMBING SUPPLIES Faucet Shoppe The _____________Page 08 _ 773‑478‑3890 POINT OF SALE SUPPLIES Alpha POS Systems _____________________ 630‑690‑2870 Schmaus Cash Register & POS ____________ 847‑675‑6066 POINT OF SALE SYSTEMS Resource Point of Sale ___________Page 03 _ 773‑252‑5500 United Video Systems ____________Page 23 _ 708‑780‑1200 Alpha POS Services _____________________ 630‑690‑2870 Merchants Solutions _____________________ 708‑449‑6650 Retail Control Solutions __________________ 630‑521‑9900 Schmaus Cash Register & POS ____________ 847‑675‑6066 SilverWare POS ________________________ 888‑510‑5102

POPCORN‑EQUIPMENT & SUPPLIES Gold Medal Products ____________Page 16 _ 800‑767‑5352 PRESSURE WASHING Mahoney Environmental __________Page 32 _ 800‑892‑9392 Olympia Maintenance ____________Page 36 _ 708‑344‑0344 PRINTERS Menu’sToGo __________________________ 630‑483‑0848 PRODUCE DISTRIBUTORS PFG‑Fox River _________________Page 35 _ 630‑896‑1991 Premier Produce ________________________ 847‑678‑0780 PUBLISHING Food Industry News _____________________ 847‑699‑3300 RAVIOLI MamaMucci’sPasta _____________________ 734‑453‑4555 RE‑UPHOLSTERY Chicago Booth _________________Page 12 _ 773‑378‑8400 REFRIGERATION EQUIP SERVICE & REPAIR CSI ‑ Coker Service Inc __________Page 24 _ 888‑908‑5600 Emerald Restaurant Service _______Page 21 _ 847‑489‑4230 Mackay Heating & Mechanical _____Page 30 _ 847‑381‑0448 Accu‑Tech _____________________________ 847‑658‑8440 REFRIGERATION‑EQUIP/COMMERCIAL Custom Cooler & Freezer _________Page 09 _ 630‑879‑3131 REFRIGERATION‑UNITS/TRUCKS Gateway Industrial Power _________Page 04 _ 708‑563‑7090 RENDERER‑RECYCLING Mahoney Environmental __________Page 32 _ 800‑892‑9392 RESTAURANT CONSULTANTS Restaurant Business Solutions _____Page 29 _ 630‑585‑6650 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ________________ 847‑719‑6088 Losurdo Inc ____________________________ 630‑833‑2828 RESTAURANT EQUIPMENT & SUPPLIES C & R Restaurant Service _________Page 17 _ 312‑850‑1818 Custom Cooler & Freezer _________Page 09 _ 630‑879‑3131 Northwestern Cutlery ____________Page 33 _ 312‑421‑3666 Olympic Store Fixtures ___________Page 08 _ 773‑585‑3755 Ramar Supply Co _______________Page 31 _ 708‑233‑0808 Trimark Marlinn _________________Page 22 _ 708‑496‑1700 Zepole Restaurant Supply ________Page 16 _ 630‑783‑1239 Berkel Midwest _________________________ 800‑921‑9151 Gatorchef.com _________________________ 888‑944‑2867 Mercer Cutlery _________________________ 773‑844‑7256 RESTAURANT EQUIPMENT REPAIR SERVICE CSI ‑ Coker Service Inc __________Page 24 _ 888‑908‑5600 Emerald Restaurant Service _______Page 21 _ 847‑489‑4230 Mackay Heating & Mechanical _____Page 30 _ 847‑381‑0448 Accu‑Tech _____________________________ 847‑658‑8440 Berkel Midwest _________________________ 800‑921‑9151 Cobblestone Ovens _____________________ 847‑635‑0172 Hobart Corporation ______________________ 847‑631‑0070 RESTAURANT EQUIPMENT‑NEW & USED Bob King Auctions _______________Page 17 _ 847‑458‑0500 Cintas Facility Services ___________Page 08 _ 630‑543‑3666 March Quality Used & New Equip ___Page 13 _ 800‑210‑5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ____________ 708‑361‑1150 Kudan Group Inc ________________________ 312‑575‑0480 Nick Dibrizzi/Coldwell Banker ______________ 708‑562‑9328 Pontarelli & Company ____________________ 847‑778‑3571 RESTAURANT‑DESIGNERS A D E Foodservice Equipment _____________ 630‑628‑0811 Losurdo Inc ____________________________ 630‑833‑2828 RESTAURANTS La Scarola Restaurant ___________________ 312‑243‑1740 RETAIL PRODUCT DISTRIBUTOR Lipari Foods ___________________Page 39 _ 586‑447‑3500 SALAD‑DRESSINGS & OILS Columbus Vegetable Oils _________Page 05 _ 773‑265‑6500 Tec Foods Inc __________________Page 27 _ 773‑638‑5310

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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: $309,000

WESTERN SUBURBSHard corner stoplight intersectionTurn-key, free standing-fast food drive-in 2,132 SF bldg.Plus free standing 1,000 SF family homeLot 13,016 SF parks 25. For Real Estate $525,000; For Lease: $16 NNN

WEST SUBURBS-LAGRANGE PARk BROOkfIELd AREAFormer Brunetti’s Restaurant-Closed9022 W. 31st Street. 9,000 SF restaurant on 20,000 SF lot. Banquet, plus full basement; 2 kitchens, 2 bars & 4 bathrooms. For Real Estate: $309,000SW SUBURBSTurn-key established deli-catering with full kitchen, black iron; Beer & wine-seating-plenty of parking.Owner retiring—owner financing with 30% down

WEST SUBURBS - dUPAGE COUNTYPIZZA!! PIZZA!! PIZZA!! Chicagoland. Real $$$ Maker, Very well established. Seller Financing with $100,000 down.

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: $199,500

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

SOUTHEAST SUBURBSTurn key free standing with drive-thru2,150 SF restaurant with drive-thruSeats 75, plus 35 in outdoor patio18,750 SF lot, parking for 40 cars50’s style restaurant, looks like a Johnny Rockets motif.Must see to appreciate. Possible seller

financing with 30% down.

NATIONAL TENANT LOCATIONTurn-Key, free standing restaurant w/ drive-thruChicago Midway Area. Maywood-Loyola University Area - Joliet. Chicago North.Hard corner stoplight intersection.

VILLA PARk - ON ST. CHARLES ROAdFree standing 1,663 SF fast food bldg.Diner, drive-in on 10,000 SF lotSeats 60; parks 25Completely remodeled in 2010For Real Estate, Fixtures & Equipment $369,500. Also avail. for lease $16/SF NNN

SOUTHWEST SUBURBS - BLUE ISLANd4,000 SF on the 1st floor, plus 2,000 SF on 2nd floor working area and two bedroom apartments. Perfect for restaurant or grocery store with liquor. Very motivated, seller offers property and equipment at $199,500

ELGIN - NW SUBURBSFor Lease - National Tenant LocationFree standing fast food restaurant, turn-key with drive-thru. 2,732 SF building on 18,738 SF lotOAk BROOk AREASteakhouse, Real $$$$ Maker; Verifiable7,000 SF building, 3 acres land Turn-key. Corner stoplight intersectionAlso great national tenant location& great development opportunity.Available for sale or for lease.

WEST SUBURBS - BROOkfIELdFormer Villa Maria-Closed 9237 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

SALT‑DE‑ICING Apache Supply _________________________ 708‑409‑1040 SANITATION TRAINING Illinois Restaurant Association _____Page 27 _ 312‑787‑4000 SATELLITE TV SYSTEMS Prime Time Sports ______________________ 847‑637‑3500 SAUSAGE Red Hot Chicago ________________Page 32 _ 800‑249‑5226 Anichini Brothers ________________________ 312‑644‑8004 Crawford Sausage ______________________ 773‑277‑3095 Vienna Beef ___________________________ 773‑278‑7800 SAUSAGE MAKING EQUIPMENT LPS Corp _____________________Page 39 _ 847‑451‑2222 SAUSAGE PRODUCTS Rose Packing __________________________ 800‑323‑7363 SCALES Berkel Midwest _________________________ 800‑921‑9151 SEAFOOD‑WHOLESALE Maine Lobster Exchange _________Page 37 _ 708‑253‑7728 SEATING Waco Manufacturing _____________________ 312‑733‑0054 SEWER(MAINT)‑RODDING & JETTING Tierra Environmental _____________Page 18 _ 888‑551‑1998 SHEET METAL FABRICATION C & R Restaurant Service _________Page 17 _ 312‑850‑1818 SHIPPING SERVICES Perishable Distribution Solutions ___________ 888‑491‑1641 SHORTENING Columbus Vegetable Oils _________Page 05 _ 773‑265‑6500 SIGNAGE‑INDOOR & OUTDOOR American Graphics ______________Page 18 _ 888‑774‑6270

SIGNS Classic Design Awards ___________________ 847‑470‑0855 SILVERWARE & DINNERWARE John Manson & Associates ________________ 773‑278‑8280 SLICERS‑SALES & SERVICE Berkel Midwest _________________________ 800‑921‑9151 Maestranzi Brothers _____________________ 708‑867‑7323 SMOOTHIE MACHINES Blendtec ______________________________ 800‑253‑6383 SOAPS & DETERGENTS Cintas Facility Services ___________Page 08 _ 630‑543‑3666 SOCIAL MEDIA CONSULTANTS Kurman Communications _________Page 40 _ 312‑651‑9000 SOFT SERVE‑ICE CREAM/EQUIP & SUPPLIES Kool Technologies _______________________ 630‑483‑2256 Taylor Freezers and Equipment ____________ 888‑942‑0777 SOUP BASES Soupbase.com _________________________ 216‑381‑9916 SOUPS Vienna Beef ___________________________ 773‑278‑7800 STAINLESS STEEL EQUIPMENT & REPAIR C & R Restaurant Service _________Page 17 _ 312‑850‑1818 STEAKS‑LOCALLY FARM RAISED Toohill Beef Farm _______________________ 309‑261‑3602 STEAM CLEANING Mahoney Environmental __________Page 32 _ 800‑892‑9392 Olympia Maintenance ____________Page 36 _ 708‑344‑0344 Skyline Building Services _________Page 28 _ 312‑454‑4545 SUPERMARKET‑ EQUIPMENT/ NEW & USED Berkel Midwest _________________________ 800‑921‑9151 SYRUP‑PANCAKE & WAFFLE Gust John Foods & Products Corp __________ 630‑879‑8700

SYRUP‑SUGAR FREE Gust John Foods & Products Corp __________ 630‑879‑8700 T‑SHIRTS‑CUSTOM PRINTED DLS Custom Embroidery _________________ 847‑593‑5957 TABLE TOP REFINISHING/REPAIR Restaurant Chair Repair __________Page 28 _ 630‑424‑0424 TABLES‑ALL TYPES Chicago Booth _________________Page 12 _ 773‑378‑8400 John Manson & Associates ________________ 773‑278‑8280 Waco Manufacturing _____________________ 312‑733‑0054 TAMALES Supreme Frozen Products ________________ 773‑622‑3777 TERMINAL OPERATORS (GAMING) Illinois Video Slot Mgmt (IVSM) ____________ 847‑612‑8781 TOFU PRODUCTS‑ALL TYPES Phoenix Tofu ___________________Page 35 _ 773‑784‑2503 TOMATO PRODUCTS Pastorelli Foods _______________________800‑SOS‑AUCY TRADE PUBLICATIONS Food Industry News _____________________ 847‑699‑3300 TRADE SHOWS & EVENTS Illinois Food Retailers Association __________ 800‑624‑6712TRUCK GRAPHICS American Graphics ______________Page 18 _ 888‑774‑6270 TRUCK‑REFRIGERATED DCI Central (Hotshot) ____________Page 21 _ 800‑468‑7478 TRUCK‑SALES & SERVICE DCI Central (Hotshot) ____________Page 21 _ 800‑468‑7478 TRUCK‑SALES NEW & USED D & S Truck Center ______________Page 24 _ 708‑352‑5551 TV SALES, SERVICE & INSTALLATION Prime Time Sports ______________________ 847‑637‑3500

UNIFORMS‑ALL TYPES Ajax Linen & Uniform ____________________ 800‑244‑4000 Valley Linen Supply ______________________ 630‑897‑4474 VENTILATING‑SYTEMS CLEANING Olympia Maintenance ____________Page 36 _ 708‑344‑0344 Airways Systems ________________________ 630‑595‑4242 Averus ________________________________ 800‑393‑8287 VIDEO GAMING TERMINALS Illinois Video Slot Mgmt (IVSM) ____________ 847‑612‑8781 VIDEO SURVEILLANCE SYSTEMS United Video Systems ____________Page 23 _ 708‑780‑1200 WALK‑IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical _____Page 30 _ 847‑381‑0448 WALK‑IN COOLERS AND FREEZERS Custom Cooler & Freezer _________Page 09 _ 630‑879‑3131 WATER‑BOTTLED Eagle Distributors Inc ____________Page 07 _ 773‑775‑5777 WEBSITE DESIGN Americaneagle.com _____________________ 847‑699‑0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ____Page 33 _ 630‑930‑9516 WHIPPED CREAM Instantwhip Chicago _____________Page 10 _ 800‑933‑2500 WILD GAME Blackwing Quality Meats __________Page 15 _ 847‑838‑4888 WINERIES Promark International Distributors __________ 630‑876‑3855 WORKERS COMP INSURANCE Northern Illinois Insurance ________Page 48 _ 815‑226‑9353 Farmers Insurance‑Mark Holihan ___________ 847‑823‑6800 ISU‑WM Schwartz & Co __________________ 847‑996‑0002 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies _______________________ 630‑483‑2256

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FOR SALE OR LEASE32,500 Sf Building (divisible)

3931 S. Leavitt StreetChicago, IL 60609

• Food Production Baking Facility• Cooler / freezer• Equipment includes: 5 bakery ovens, 3 large steam kettles, 250 gallon mixing bowl, industrial washers and dryers• Outside storage / secured parking• Temperature controlled dock area• Easy access to I-55 at Damen interchange• 2nd floor Office Area 4,000+/- sf with private and general office, conference room, break room• Large dry storage area

ken [email protected]

Ryan [email protected]

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

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Restaurant Brokerage DivisionVince Ferraro

PONTARELLI ASSOCIATES

Bringing People and Real Estate Together

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

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

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

Confidential. Key $ = $125K. Great lease.

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, PRICE REDUCTION $395K!!

FAST FOODNW Chicago. 950 sf. 3 years “New”! Pristine!

Carry-out w/ interior seating for 12 plus 30 on patio. Excellent exposure and signage at signalized bus stop corner.

EZ operation. BIZ, FF&E @ $129K

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.

W/ REAL ESTATE @ $329K...OBO!!

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

No Sundays! Standalone building. Parking. Patio. Owner promises lease with renewal options.

Confidential. Assets, FF&E @ $69K

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

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

SPORTS BAR / CLUB: JOLIET AREA!!SW 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, REDUCED TO $895K...OFFERS!!

***PLUS:• PUB...NEAR WEST SUBURB!

• VACANT...ESTABLISHED LOCATION...LOMBARD!• PIZZA...NORTH SHORE...CALL!!

MORE LISTINGS AVAILABLE–CALL!SELLING? ALWAYS CONFIDENTIAL!

[email protected] 847/778-3571

Lincoln Park - 1629 N. Halsted St. - FKA, Caminito Argentinian Grill

pedestrian counts and good street visibility. Option to expand. All FF&E included in price.Price: $89,000 (Bus. Sale) Rent: $3,150/Mo. (Gross) Agent: Juan Carlos (Code: 1026)Logan Square - 2210 N. Milwaukee Ave. - El Nuevo NaranjoClassic dive bar holding tavern & PPA licenses. Join Parson’s Chicken & Fish and Polanco Steak- house while attracting concert goers from the newly opened Concord Theater down the street.Size: 4,032 SF (Bus.) Price: $249K (Bus. Sale) (Partnership TBN) Rent: $6,500/SF (Net) Agent: Jerrod (Code: 517)

Rogers Park - Cafe/Restaurant Partnership Opportunity or Restaurant Business Sale Newly built-out, turn-key restaurant with licenses in place. Features green build-out & large patio on prominent corner. All new equipment and furnishings with a full basement and walk-in cooler.Size: 4,032 SF (Bus.) Price: $249K (Bus. Sale) (Partnership TBN) Rent: $6,500/SF (Net) Agent: Jerrod (Code: 517)

Bedford Park - 6800 S. Archer Rd. - Banquet Hall with Real Estate and Parking Long running banquet hall with great visibility on major thoroughfare. 2 story facility with

Size: 8,900 SF (Bldg.) 3.25 Acres (Lot) Price: $950,000 (RE & Bus. Sale) Agent: Frank (Code: F71)Lakeview - 3056 N. Lincoln Ave. - Newly Built Restaurant/Bar AvailableStandalone restaurant building with vaulted ceilings and open kitchen. Rent negotiable.

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

River East -

Spaces feature outdoor, riverside dining, use of dock and boat slip spaces. Adjacent parking ga-rage. Walking distance from Loop and Navy Pier. Strong demographics and pedestrian counts.Size: 10,832 SF (Restaurant A) 4,772 SF (Restaurant B) Agents: Jarrett/Scott (Code: 635)

Oak Brook Area - Well-Established Fine Dining Restaurant AvailableRestaurant with upscale clientele in place. Established in 2002 with sales of over $1M in 2012. Located on busy thoroughfare close to Oak Brook & Hinsdale. All FF&E included in sale price. Size: 2,200 SF (Bus.) Price: $149,500 (Bus.) Rent: $37.09/SF (Mod. Gross) Agent: Jarrett (Code: 635)

Uptown - 4832 N. Broadway St. - Theater Space with Bar for Lease

some of the many features. Option to purchase licenses. Near popular restaurants & Green Mill.Size: 4,561 SF (Bus.) Lease: $5,325/Mo. (NNN) Agent: Juan Carlos (Code: 1027)

Uptown - 4832 N. Broadway St. - Theater Space with Bar for Lease

some of the many features. Option to purchase licenses. Near popular restaurants & Green Mill.Size: 4,561 SF (Bus.) Lease: $5,325/Mo. (NNN) Agent: Juan Carlos (Code: 1027)

Naperville -

Located on busy Naperville thoroughfare with excellent street visibility, signage and onsite parking. Strong gross sales of +$1M. Successful restaurant business in operation for over 30 years. Size: 3,500 SF (Bus.) Lease: $8,500/Mo. (Net) Price: $1.65M (Bus. & RE Sale) Agent: Frank (Code: F82)

Naperville -

Located on busy Naperville thoroughfare with excellent street visibility, signage and onsite parking. Strong gross sales of +$1M. Successful restaurant business in operation for over 30 years. Size: 3,500 SF (Bus.) Lease: $8,500/Mo. (Net) Price: $1.65M (Bus. & RE Sale) Agent: Frank (Code: F82)

Roscoe Village - 2054 W. Roscoe St. - El TinajonLocated in the heart of Roscoe Village. Restaurant space features two al fresco dining options with a sizeable sidewalk cafe and potential private patio or beer garden. Full 1,000 SF basement. Size: 1,000 SF (+ Patio) Price: $39,000 (Bus.) Rent: $4,100/Mo. (Mod. Gross) Agent: Juan Carlos (Code: 1020)

FEATURED LISTINGS

Andersonville - 5413 N. Clark St. - FKA, Marigold Built-out, fully furnished restaurant/bar in the heart of Andersonville! Features, full kitchen, large basement/prep area with walk-in coolers and freezer. Size: 2,750SF (Bus.) Price: $179,00 (Bus. Sale) Rent: $6K/Mo. (Gross) Agents: Jerrod/Juan Carlos (Code: 513)Lakeview - Casual Restaurant/Bar Available in Populous LakeviewCorner location with sidewalk patio. Completely remodeled and upgraded 2 years ago. Open kitchen with full basement for plenty of storage. An easy re-concept. Size: 1,250SF (Approx.) Price: $149,500 (Bus. Sale) Rent: $5,250/Mo. (Gross) Agent: Scott (Code: 354)

Lakeview, East - 3600 N. Halsted St. - Retail Condo for LeaseNewly constructed retail condo for lease. Located on Halsted street surrounded by Lakeview and Wrigleyville entertainment and dining. Size: 2,000 SF (Bus.) Lease: $36/SF (Net) Agent: Jarrett (Code: 639)

NEW LISTINGSKudan Group

RestaurantRE

If you would like to speak with a consultant to buy, sell or lease your business or property; please call us at 312.575.0480 or visit us online: kudangroup.com

Chicago’s Premier Hospitality Real Estate Brokers

Kudan Group, Inc.Kudan Group

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DELI-STYLE RESTAURANT & CATERING - WEST SUBURBS

2100 sq ft, fully equipped & operational. From $39K or Offer & Franchise Fee.

In Business Since 1995. Call today for details or appointment.

630-279-9809

ACTIVELY SEEKING INVESTMENT GRADE SINGLE TENANT NNN

PROPERTIES. THIS IS A TREMENDOUS OPPORTUNITY TO SELL YOUR

PROPERTY TO A WELL QUALIFIED BUYER IN A FAST MOVING MARKET.

PLEASE CALL FOR DETAILS.

PAPPAS REAL ESTATE

INC.

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

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

FULL SERVICE RESTAURANT/ CATERING/BAR AVAILABLE

BEEN IN BUSINESS OVER 40 YEARS W/ LONG TIME OWNER

RARE OPPORTUNITY IN GREAT NW CHICAGO LOCATION

BUSINESS ONLY OR BUSINESS AND PROPERTY AVAILABLE

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

B3-1.5 FOR DEVELOPMENT BUSINESS $399K PROPERTY $799K

CALL 773-848-1078

REALPOUL REALTY“Commerce With Morality™”

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

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

BANQUETS-FINE DINING-CATERING - Property and Business - Don’t Miss it! Only $1,095,000

BREAKFAST LUNCH - Business or Business and PropertyFrom $65,000 to $450,000

COMMERCIAL - With Restaurants, Offices, Stores, ApartmentsFrom $299,000 to $1,100,000

FAST FOOD - Corner - Drive Thru - Money MakersFrom $129,000 to $445,000

FRUIT MARKET - Long Established and Profitable - Partnership ChallengesOnly $895,000

MEDICAL OFFICES-FOR LEASE - 1,000 or 2,000 sq. ft. - Strip Mall - CornerPIZZA-ITALIAN RESTAURANT - Incredible Deal! - “State of The Art” FFE

From $145,000 to $155,000PRINTING With PROPERTY - Free Standing - With Property

Only $299,000

RESTAURANTS - Some at Corners, Established, With or Without PropertyFrom $99,500 to $820,000

SPORTS BARS-RESTAURANTS-PIZZA - With Property - Supper DealsFrom $450,000 to $2,100,000

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

GREAT BUSINESS OPPORTUNITIES

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

business, 3) FREE FARMERSTM insurance quote

OUTSTANDING 2,775 SF RESTAURANT LOCATION

(FORMER PIZZA HUT) WITH APPROX. 20,000 CARS/

DAY (ILLINOIS RT. 9/COURT ST). PARKING LOT APPROX.

26,571 SF. ADJACENT TO K-MART AND BURGER KING AND CLOSE TO CONCORDE HOTEL, MENARDS, BIG R.

RICK SIMPSON, BROKER, REALTOR, SFR (23 YRS EXPERIENCE)

[email protected]

309.202.8148

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

6,000 sq. ft. Offered w/ or without property. Seating for approx. 250+. w. banquet room. Possiblesellerfinancing.Callfordetails.

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 low 70s.

Thinking of Buying or Selling?Call John Moauro!

Ambassador9999 West 143rd StreetOrland Park, IL 60462

Broker/AppraiserAlwaysConfidential

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

Web: www.johngmoauro.com

SPORTS BARS• Sports Bars with gaming available from 5,000 to

9,000 sq. ft. Both with patios. High volume sales, favorable lease terms. Both with full kitchens, etc. Seatingfrom200toover350.Veryconfidential.Priced from $299,000 to $599,000.

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

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

INVESTOR WANTS TENANTS!• A Former KFC Restaurant, that has been con-

verted! Complete Package including Real Estate! Drive-Thru Window. Good income! Possible Seller Financing! Asking $159,000

BUSINESSOPPORTUNITIES

JUST LISTED• “SOUTH OF THE BORDER” restaurant.

Est. 35 yrs. Franchise. Freestanding. Seats 80w/parking.Greatsales.Veryconfidential.Package price $399K including property

• “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-taurantwithcasualflare.Approx.7,000sq.ft., seats 230 w/ parking. Real cash cow. Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Upper $600K’s

NEW ON MARKET - FRONTIERLAND• Restaurant 15,000 sq. ft. on 10 acres with small

private lake & waterfall. Indoor seating for 450-500. Outdoor deck seats approximately 300. Business & property. Will separate. Call for details.

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

Fast Food (Far West)

• Sales 1MM • Rent $3,900• Profit $260k• Price $699K

Local Deli Franchise (Under Contract)

• Chicago –A+ location • 2012 Net Sales $719k• Asking $575k

Breakfast Lunch Restaurant (NW Subs)

• Sales 2012 $293k• Hours 7am-2pm• Asking $99k

Wood Burning Pizzeria (NW Subs)

• 2012 annual sales $290k• Serving Beer and Wine• Asking $110k

Pizzeria (W Subs - Under Contract)

• Western Suburbs • 2012 Net Sales $240k • Asking $60k

Pizzeria w/ Full Bar (Under Contract)

• Far North Subs• Ave monthly sales $55k• Asking $89k

Fast Food (Far West Sub - Owner financing available)

• Rent $1,633• Sales $700-1k/day• Asking $65k

Pizzeria (SW Suburbs)

• Rent $750/mth• Sales $10k/mth• Asking $39k

Sandwich Franchise (W Loop)

• 2012 net sales 501k • Rent $3,800• Asking $189k

Franchise Re-sales • Subways (10)• Cold Stone Creamery (2)• Pockets (1)• Papa Johns (3)• Luke’s Beef (WI) (1)

Prime Downtown Frankfort Restaurant Available for Sale or Rent$795,000 Sale | $8/SQ FT Rent

11,000 SQ FT. availableDining Rm Seating for 150 | Banquet Rm Seating for 200

2 Bars and Banquet BarConfidential Listing!708-362-0160

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FIRST PRINT 100% PRINT 100% ADDITIONAL PRINTSCOLORS/SWATCHES SAVED TO PRODUCTION

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CLIENT: PNC BANK

PUB: B3a-Restaurant

PUBDATE: Food Industry News

PROJ. MGR: Renee Coletrane

PROD: Melissa Betancur

DATE CREATED: 3-26-2013 2:04 PM

DATE MODIFIED: 9-11-2013 4:02 PM

AE: Claire Hogan

AD: Art Boonklan

CW: Nicole Przybojewski

JOB#: PNC_BBK_M31401SAP#: 10111401-1040-A0WORK ORDER #: 59005-17.1FILE NAME: PNC_BBK_M31401_B3a.R1TOOLKIT #: ARTIST: sean.fennell

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* Offer requires a PNC Business Checking account and enrollment in PNC Online Banking. Offer valid during your current statement cycle period and two additional statement cycles, which constitutes your free trial period. One free trial period per customer, based on the enrollment date of the fi rst account you enroll in Cash Flow Insight. Your free trial period for all accounts in Cash Flow Insight ends at the same time. At the end of your free trial, you will remain enrolled in Cash Flow Insight and be charged a fee of $10/month. If you do not want to continue with Cash Flow Insight, you may opt out of the service on your Preferences page within Cash Flow Insight. Beyond the trial period, certain account types have Cash Flow Insight for no additional monthly fee, including Business Enterprise Checking, Industry Solutions Checking and Retail Businesses Checking. Cash Flow Insight and CFO: Cash Flow Options are service marks of The PNC Financial Services Group, Inc. ©2013 The PNC Financial Services Group, Inc. All rights reserved. PNC Bank, National Association. Member FDIC

Cash Flow Insight∑ | for the achiever in you®

Introducing Cash Flow Insight powered by PNC CFO — a suite of user-friendlyonline tools that can help you understand and project your restaurant’s cash fl ow,

so you can turn insight into action. Try it at no cost today*. Call the Cash Flow Insight Center at 855-762-2361, stop by any PNC branch or go to pnc.com/cashfl owinsight

how to plan your cash fl ow, not just your menu.how to plan your cash fl ow, not just your menu.

S:10”

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T:10.5”

T:13”

B:10.75”

B:13.25”

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Oct 2013 web

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