Reserve Your Co-Sponsorship Now! FOOD INDUSTRY NEWS JANUARY 2026
Tuesday, March 3, 5-9 p.m. – See page 39
FOUNDED 1982
OUR MISSION IS TO HELP EVERY FOOD BUSINESS GROW, COMPETE AND PROSPER
Bold Creativity, Deep Roots and a Family-Built Legacy
ou Co -F
n de
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ng peni
Mr. Submarine Marks 50 Years
Founded by Greek immigrants and brothers-in-law Gus Tzoumas and John Kladis, Mr. Submarine’s story has always been one of hard work, community connection, and steady, values-driven growth. Today, the company operates 20 locations across the Chicagoland area, including seven still owned and managed by the Tzoumas family. Many of the remaining locations are run by franchisees who began their journey as employees, worked their way up, and ultimately became owners – an embodiment of the brand’s commitment to opportunity and longevity. Now 79, co-founder Gus Tzoumas remains deeply involved in day-to-day operations, a testament to his passion and dedication. His continued presence reinforces what the company See Mr. Submarine on page 23
Co-Founders Gus Tzoumas
(Middle), John Kladis (Left)
JANUARY 2026
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Food Industry News® — January 2026
Billy Bricks Restaurant Group Announces Acquisition of ‘Parlor on Central’ All Natural Flavor Since 1934 Our Beef Is Available in 3, 5, and 10-lb Buckets or 5-lb Wholesale Cryovac Packs Other Catering Items Available FRESH, Never Frozen
ITALIAN BEEF • HOT & MILD ITALIAN SAUSAGE
Visit Serrelli’s Market: 6454 North Ave., Chicago, IL
WHOLESALE SAMPLE INQUIRIES – Call: 773-237-7530 CATERING? WHOLESALE CASH & CARRY AVAILABLE
Purchase Brings Moo Joe’s Ice Cream to Evanston
Billy Bricks Restaurant Group (BBRG), the family-owned company behind the 20-year-old Billy Bricks Pizza brand and the growing Moo Joe’s Ice Cream concept, is proud to announce the acquisition of Parlor on Central, the beloved family-run ice cream shop located at 2002 Central Street in Evanston. Under BBRG ownership, Parlor on Central will transition to Moo Joe’s on Central. This will be the first flagship Moo Joe’s location and will bring new additions including old-fashioned ice-cream carts, expanded catering and a dedicated North Shore ice cream truck serving Evanston.
L to R: George Archos, Colin Slack, Peter Bovis, Oscar Bahena, Luis Diaz, Raul Flores
Wildberry Pancakes and Café recently opened a new location this past December at 1100 W 22nd Street in Oak Brook Illinois. The restaurant is located next to the Oak Brook Mall and is a breakfast and lunch concept with a cozy, welcoming atmosphere with homemade style breakfast and lunch using seasonal ingredients. Their large menu features an expanded selection of pancakes, crepes, skillets and omelets, while their Berry Bless (fresh berries, mascarpone filling topped with vanilla crème anglaise) is the star of the show.
Restaurant Marketing Boot Camp for March 3 Shmoozefest
Never underestimate the man who overestimates himself.
Join us for the next free Shmoozefest on Tuesday, March 3, where we’ll present a fast-paced, practical “Restaurant Marketing Boot Camp” designed to help operators navigate today’s uncertain economy. With many restaurants looking for ways to boost sales, dine-in traffic, and strengthen customer loyalty, this special session will focus on simple, effective marketing approaches you can put to work immediately. The event will feature a panel of seasoned marketing experts who will share real-world strategies to help you sharpen your digital presence, build a stronger marketing plan, and apply proven ideas that increase store traffic, elevate guest engagement, and improve overall satisfaction. Whether you’re looking to refresh your brand, strengthen community outreach, or make better use of online tools, this discussion will offer valuable, actionable takeaways. As always, no RSVP is needed, just come ready to learn, connect, and SHMOOZE with other members of Chicagoland’s food industry community. Following this presentation will be another one of our fun, mini-trade show parties, complete with food tastings, networking and free raffle prizes. Sponsorship opportunities are available. See page 39 for full event details.
Food Industry News® — January 2026
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WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America
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The Fish Guy Plans for 2026 Renovation/Expansion The Fish Guy, Chicago’s premium fishmonger, has been bringing the finest cuts of seafood to celebrated chefs, restaurateurs and the public from their Irving Park location at 4423 N. Elston Ave. since 1997. The Fish Guy has provided wholesale and retail selections to the Chicagoland area for over 20 years. Building on their success, The Fish Guy is planning a renovation to their Irving Park location with the reopening of their in-store counter for lunch service and the grand opening of a new outdoor patio space, set to be finished in Spring 2026.
INDEX AROUND CHICAGO
20
BUYERS’ DIRECTORY
33-36
BUSINESSES FOR SALE/CLASSIFIEDS
37-38
CHEF PROFILE
14
DINING WITH MS. X
4
LOCAL NEWS
16
NATIONAL NEWS
24
NUGGETS
32
TRAVEL
46
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NEW YEAR’S RESOLUTIONS – 2026 • Be kind. Practice random acts of kindness. • Exercise for improved health. • Get more sleep. • Learn something new. • Make and save more money.
• Read more. • Spend more time with family. • Think positively. • Travel more. • Try a new restaurant.
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FULL STR ATEGIC CULINARY PRODUCT DEVELOPMENT and COMMERCIALIZATION SERVICES AI-Powered Menu Innovation Culinary Inspiration, R & D Rapid Innovation and Ideation Sessions Sales Support, Training, Presentations Private Culinary Event Presentation Space For Culinary Solutions – Call: 312-523-5238 Charlie Baggs, Inc. 1071 W. Division Street Chicago
Eli’s Wins Category in Spirit of Innovation Award 2025 Eli’s S’Mores Cheesecake was chosen as the “Foodservice Front of House Winner” (addressing consumer trends) in Prepared Foods Magazine’s Spirit of Innovation Awards 2025. This award recognizes new product development excellence and products are judged on “overall innovation, a R&D team’s problem-solution story and product sensory performance.”
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DINING WITH January 2026 ATLAS CHICKEN • 1048 W Army Trail Rd, BARTLETT, IL 630-855-3978. This place serves wings, tenders, sandwiches, healthy chicken bowls, cheesy riceballs, slaws and more – with eight sauces to explore. They also serve (boozy or nonboozy) slushies. I had their signature Atlas Chicken Sandwich with house-made pickles and honey mustard sauce, served on a brioche bun. I also had a side of fries with cheese sauce. It was a very tasty sandwich and the fries were hot and delicious. CHARCOAL DELIGHT • 1090 E. Oakton St. DES PLAINES, IL 847-803-2777. This restaurant never disappoints. I have been going here for years, as well as to their other location at 3139 W. Foster Ave. in Chicago. I love their broasted chicken – it’s always so fresh and cooked perfectly. Their gyro sandwich, chicken kabob sandwich, and cheeseburger are also some of my favorite menu items. No matter what I order, I always make sure to include some chicken. Plus, I always get an order of the fried mushrooms. Sometimes I dine in, but most of the time I get it to go. They have a drive-thru, which makes it so convenient. And their staff is so friendly! DOUBLE DRAGON • 412 W 22nd St, LOMBARD, IL 630-889-8989. This is an Asian restaurant that serves Chinese and Japanese dishes including General Tso’s Chicken, Mongolian Beef, Orange Chicken, Sesame Chicken, sushi (rolls, sashimi, chef’s choice), as well as other sushi-bar style dishes. I ordered the Paradise Roll which is shrimp tempura, crab meat, avocado, cucumber, soy paper with baked spicy crab, wasabi mayo, spicy mayo and eel sauce. It was probably one of the best tasting rolls I’ve ever had.
ANNOUNCING OUR NEW LOOK!
Distributor, Retail, Foodservice and Private Label Inquiries Welcome
Food Industry News® — January 2026
• Imported Buffalo Mozzarella from Naples, Italy
630-350-1700
FRESH THYME MARKET • 325 Ogden Ave. DOWNERS GROVE, IL 630-968-3145. This is a spacious grocery store offering organic, natural and local foods. They have a big selection of bakery goods, a large produce section, deli items, fresh meats and seafood along with all your grocery staples. I enjoyed browsing the aisles and checking out all their products. There were brand names and products that I’ve never seen before; so interesting. They also had a big selection of vitamins and supplements too. I picked up some items from the dairy section. Check them out. JUST SALAD • 3232 Lake Ave. WILMETTE, IL 224-244-1111. They offer a large selection of bowls, plates, salads, wraps, and smoothies. Everything at the counter looked so appetizing. I ordered one of their Buffalo chicken salads, which was prepared to order. It came with romaine lettuce, cabbage, carrots, cucumber, cheese, onion strings, chicken, and homemade Buffalo sauce. The salad was fabulous; the lettuce and veggies were so crisp. So healthy! You can also customize a salad to your liking. I bought a bag of the Hint of Lime pita chips, too, and dipped the chips in the Buffalo sauce. SWEET CAFÉ • 6348 W. Higgins Ave. CHICAGO, IL 773-867-6100. This restaurant offers breakfast, lunch, and brunch. There is so much on the menu to choose from. I started out with a glass of fresh orange juice and a cup of coffee. I ordered their Famous Ham off the Bone with eggs, hashbrowns, and pancakes. The food was great, and the pancakes were so fluffy. The atmosphere in the place is wonderful, and their service is spot-on. My friend ordered the steak and eggs, which he raved about. Definitely check them out. They are open daily from 6:30 a.m. to 3 p.m.
Food Industry News® — January 2026
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Top Hacks to Save on Oil Costs While Using Premium Oil
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Your Local Dairy Products Manufacturer and Distributor
By Oles Luchnyi – Expert in High Oleic Sunflower Oil
1. Move From 1-Gallon Jugs to Refillable Squeeze Bottles • Today, the cost of canola or soybean oil in 1-gallon jugs is often the same as – or even higher than – High Oleic Sunflower Oil (HOSO) in JIB or BIB formats. • HOSO is non-GMO, contains 0g trans fats, 0g cholesterol, and has the same Omega-9 composition as olive oil. • Why buy regular oil for the same price when a healthier, higher-performing option is available? 2. Switching to Longer Fry Life Oils Will Save You Money on Labor • High Oleic Sunflower Oil has exceptional oxidative stability, allowing you to use it at least twice as long and reduce labor time. • Example: If two workers spend two hours changing oil every second day × 15 days × $20 = $1,200/month ($14,400/year). • Switching to HOSO eliminates half of these oil changes – saving $600/month and $7,200/year. 3. One Oil for 90% of Recipes • Use High Oleic Sunflower Oil for deep frying, pan frying, grilling, marinades, sauces, and more. • Using one premium oil for 90% of needs increases purchasing volume – making it easier to qualify for supplier discounts. The Bottom Line: The more HOSO a restaurant uses, the stronger its negotiating position becomes with distributors – while improving food quality and lowering total costs.
Tour De France 2026 with Chef Didier Chicago-based Chef Didier has released his 2026 Artisan Food & Drink itineraries for enthusiasts who want to experience the hidden gems and off-the-beaten path of France through his knowledge, his palette, and unique eye in showing picturesque countryside. Since 2019, Chef Didier has been passionately showcasing his homeland, guiding Americans to discover the finest hotels, local cuisine with cooking classes, winery & chateaux visits and more. These 10-day tours are all-inclusive of accommodations: complete meals, transportation, and daily activities aboard a deluxe motor coach bus. 2026 includes the culinary flavors of Dordogne & Perigord in early March with goose, truffles, and foie gras. Early April is Lyon with a dinner at Paul Bocuse with the wine regions of Beaujolais & Burgundy to Beaune and Dijon. Late April is Paris, Versailles, Giverny, all of Normandy to Brittany.
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Lechovice Wine Cellars are among the traditional producers of quality natural moravian wines in the Znojmo, Czech Republic, wine-growing sub-region, where the vine-growing is deeply rooted. The oldest surviving records date back to 1723, when it was allowed to dig the cellar in the castle park in Lechovice, which was completed 114 years later, in 1837.
Your Welding Shop On Wheels If It’s Stainless Steel, We Can Repair It!
KOP Industries:
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Art Kopacek: 630 -930 -9516 Serving the Food Industry for Over 40 Years
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SUPPLIERS : LOWER YOUR COSTS! STOP OVERPAYING FOR GAS and ELECTRIC! START SAVING THOUSANDS YEAR AFTER YEAR! Century Energy is not your typical energy broker. No mystery fees. No hidden markups. No surprises. Just honest, transparent pricing that delivers real, ongoing savings for refrigerated warehouses, manufacturers, bakeries, processors, and distributors. Our clients stay with us for decades because we do what others don’t. We tell the truth. Want to start Saving? Let us audit your current rates. If we can’t save you money, you pay nothing.
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Food Industry News® — January 2026
National Restaurant Association: Culinary Trends for Restaurant Menus in 2026 Key Culinary Trends • Local Sourcing and Value: Consumers increasingly favor locally sourced ingredients, valuing community support and sustainability. Value menus are essential as diners seek affordable options without compromising quality. • Comfort and Nostalgia: There is a strong desire for comfort foods that evoke nostalgia, such as smashed burgers and global comfort dishes like Caribbean curry bowls and elevated instant noodles. • Health-Conscious Choices: Diners are prioritizing health, leading to a rise in allergen-friendly menus and cleaner recipes that are less processed. Protein-rich options are becoming popular, with proteins being added to various dishes, including beverages. Emerging Ingredients and Flavors • Spicy and Unique Flavors: Ingredients like chili-lime, gochujang, and ghost pepper honey are gaining traction, enhancing the flavor profiles of meat, seafood, and plant-based dishes. • Innovative Desserts: Consumers are seeking healthier sweet options, leading to trends like date-based desserts and reinvented s’mores. Freeze-dried fruits are popular for their intense flavors and versatility. Beverage Trends • Low and No-Alcohol Options: There is a growing preference for low- and no-alcohol beverages, particularly among younger consumers. Locally sourced spirits are also favored for their unique flavors and community ties. • Personalized Hydration: Beverages tailored to individual health needs, such as electrolyte-infused drinks, are becoming more common, with some establishments offering curated water menus. Macro Trends • Community Connection: Diners are increasingly valuing community connections through their food choices, prompting restaurants to localize supply chains. • Balancing Indulgence and Intention: Operators are integrating health and wellness into their menus while maintaining comfort and indulgence, reflecting a broader consumer desire for balance. – National Restaurant Association’s 2026 What’s Hot Culinary Forecast
Applebee’s/IHOP Co-Brands More Units
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Dine Brands, the owner of the two full-service restaurant franchises, is picking up the pace of dual-branded openings after seeing strong results from existing locations. It expects to have 30 Applebee’s/IHOPs open or under construction, and another 50 by the end of 2026. Moreover, it now believes there is room for 900 of them nationwide over the next 10 years, about half of which will be new builds. Today, that 900 figure would account for about 28% of Applebee’s and IHOP’s combined total footprint of roughly 3,200 domestic restaurants. Dine also has 20 hybrid locations overseas and expects to double that number this year. Dine’s thesis is that by combining its breakfast and dinner concepts, it can create restaurants that are busy all day, expanding sales and profits for franchisees. – Source: Restaurant Business
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Food Industry News® — January 2026
Full-Service Foodservice Facility & Equipment maintenance
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How to Boost Engagement and Elevate Service Great customer experiences start inside your organization. The way you treat your employees directly influences how they treat your customers. Here’s how to energize your people and create a culture that fuels performance:
1. Give Purpose, Not Just Tasks: Don’t just tell your team what to do – help them understand why it matters. Connect daily responsibilities to your mission and show how each role contributes to something bigger. Purpose turns mundane work into meaningful work. Example: Instead of “you’re answering phones,” say, “You’re setting the tone for every customer who reaches out. You’re their first impression of our brand.” 2. Recognize, Reward, Repeat: Recognition keeps people inspired. Celebrate wins often – big or small – and do it in ways that feel personal. A heartfelt thank-you, a team shoutout, or a simple handwritten note can go a long way. Consistency is key: genuine recognition beats elaborate gestures every time.
3. Trust and Empower Your People: Micromanagement crushes morale. Instead, equip your team with the right tools, give them decision-making freedom, and watch them thrive. Empowerment leads to confidence – and confident employees deliver better service. 4. Listen to the Frontline: Your frontline employees have a direct pulse on the customer experience. Create open channels for feedback and show that you act on it. When people see their input matter, they become emotionally invested in the outcome.
5. Build Genuine Connection: Strong teams deliver strong service. Invest in connection – team-building events, mentorship programs, or even quick daily huddles. When people feel they belong, they bring that same warmth to customer interactions. – Source: fastcasual.com
Skeptic Distillery Expands Across Spirits, Hemp, and NA Beverages Skeptic Distillery, proudly rooted in Melrose Park, Illinois, is continuing its steady rise as consumer interest in craft spirits and functional beverages accelerates. The distillery produces a diverse lineup of five core spirits: Skeptic Vodka, a vacuum-distilled corn vodka known for its purity; Skeptic Gin, a modern, citrus-forward expression crafted through cold distillation; Melrose Gin, a classic London Dry with bold juniper and a refreshing cucumber note; Topline Vodka, a value-driven mixing favorite; and Tamarico, the wildly fun tamarindchamoy-chili spirit inspired by Mexican candy. These brands are now available across multiple states in both retail and on-premise markets. Beyond its house lineup, Skeptic has expanded its production capabilities to support both emerging and established beverage companies. A new mobile canning line
boosts output for ready-to - drink offerings and enhances the distillery’s contract packaging services across spirits, RTD cocktails, hemp beverages, and non-alcoholic drinks. Skeptic currently co-packs for several national brands, providing turnkey support – from formulation and compliant production to low minimums and rapid turnaround. Looking ahead, the distillery is gearing up to launch a Skeptic-branded hemp beverage line and a series of canned Tamarico RTDs. With these developments, Skeptic Distillery is wellpositioned to serve partners and consumers alike as demand surges for craft spirits and regulated hemp products.
Chicagoland’s Most Dramatic Desserts! Try one of our “Mile-High” Cakes. Dozens of varieties your customers will love!
Peter is holding the 5-Layer Lotus Cappucino Cake featuring dark chocolate, lotus biscoff cream mousse and topped with full lotus cookies. To open an account, call Peter Kailis: 773-620-9901
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Food Industry News® — January 2026
COME TO PAPA Stumara
Taste the difference. See page 25
Bring Your Concept To Wheeling • Be Part of Our Award-Winning Eclectic Dining Scene
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Every year, Deerfield High School’s School Chest holds a 3-week charity fundraiser through the month of November. This past year’s beneficiary was Hallie 225. Hallie 225 provides assistance to low-income families struggling with hospital bills or college tuition. Hallie 225 is an amazing foundation in honor of Hallie Grossman, daughter of David Grossman, founder/owner of Chicago’s very own Epic Burger. Fry the Coop was asked to donate 250 lunches that they sold and 100% of the money went to Hallie 225. The School Chest lined up restaurants to donate for the entire month including Epic Burger, Lou Malnati’s, Portillo’s, and many more. Find out more info at www.hallie225.org.
Bar Bambi Brings Whimsy to Chicago Bar Bambi, the highly anticipated debut concept from acclaimed bartender Katie Renshaw, will open at 1703 W Chicago Ave in late 2025/early 2026, blending modern technique, bold flavors, and a touch of whimsical design. Renshaw has spent over a decade rising through the ranks and quietly shaping some of Chicago’s most celebrated bar programs at destinations like Moneygun, Billy Sunday, Etta, GreenRiver, The Aviary, and Hawksmoor Chicago.
Her work has garnered national acclaim, including the title of 2017 Speed Rack Midwest winner, 2018 Italicus Bar Artist of the Year, and, most prominently, the 2019 U.S. World Class Bartender of the Year. Known for her technique-driven approach and flair for the unexpected, Renshaw’s first bar will bring a sense of fearless wonder to Chicago’s cocktail scene.
Tijuana Flats Acquired by &pizza
The most dangerous thing for any brand is low interest.
Tijuana Flats, a fast casual Tex-Mex chain with 95 units, has been acquired by &pizza. The acquisition includes the chain’s headquarters in Maitland, Florida. Terms and purchase price were not disclosed. Alongside the deal, &pizza launched Latitude Food Group, a holding company that will oversee and guide both the pizza chain and Tex-Mex chain and “unite fast-casual and quick-service concepts that share a bold, unconventional spirit.” Latitude Food Group will help the chains grow through multi-unit franchising and partnering with entrepreneurs with multi-brand portfolios. Mike Burns, current &pizza CEO, will become CEO of Latitude. – Source: Restaurant Dive
Gum and Mint Sales Prediction
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Gum and mint sales are expected to reach $6.7 billion by 2030, driven by millennials and Generation Z, according to the National Confectioners Association’s Getting to Know Gum and Mint Consumers 2025 report. Annual gum sales have increased by $1.2 billion since 2020, while mint sales are up by $462 million. The report highlights generational shifts in purchasing patterns, with Generation X being the most likely to carry gum and Generation Z preferring stick or piece formats. – Candy & Snack Today
Food Industry News® — January 2026
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Malaysian Food Trends Malaysian food is beginning to gain traction in the US, with chefs like Tracy Goh of Damansara in San Francisco and Alex Yap of Laut in New York City introducing American diners to bold and diverse Malaysian flavor s. Restaurants across the country are serving both classic dishes such as nasi lemak and char kway teow, as well as innovative takes like Dungeness crab with Malaysian sauces and California-inspired tasting menus. – Source: Salon
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EmberGlo Electric Charbroilers: Consistent Performance, Flame-Free Safety EmberGlo electric charbroilers bring the authentic look and taste of charbroiled food without the open flame. Designed for commercial kitchens, these units utilize recessed heating elements and cast-iron grates to deliver even heat, achieve perfect grill marks, and achieve fast recovery times. Built with stainless steel construction and removable parts, EmberGlo charbroilers are easy to clean and maintain. Each model offers zoned temperature control, enabling operators to cook efficiently during peak hours or utilize partial sections to conserve energy during slower periods. The result is consistent cooking performance with reduced smoke, flare-ups, and safety risks. Ideal for restaurants, hotels, and institutions that require indoor broiling, EmberGlo’s electric design minimizes ventilation needs and maintains comfortable kitchen temperatures. Operators appreciate the reliability, flexibility, and long-lasting build features that make EmberGlo a trusted choice across the foodservice industry. From juicy steaks and kabobs to grilled vegetables and seafood, EmberGlo electric charbroilers help chefs achieve professional results every time. With safety, quality, and performance at the forefront, these units prove that you don’t need an open flame to create the perfect char. – See their ad on page 3.
No Cap! and ICEE Team Up No Cap! Soda Pop and The ICEE Company are collaborating to launch a zero-sugar soda line in January, featuring classic ICEE flavors. The drinks, which contain zero calories and added electrolytes, will be available in 16-ounce cans and 7.5-ounce mini packs. – Source: Parade
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Tractor Beverage Company’s Haymaker revives a centuries-old farmer’s tonic traditionally made with apple cider vinegar, ginger, and citrus – a drink created to refresh and sustain long days in the field. Tractor’s modern interpretation brings that heritage forward with four bright, bold flavors: Apricot Peach, Citrus Ginger, Dragon Berry, and Passion Mango each made with a full tablespoon of apple cider vinegar and only five grams of sugar.
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Food Industry News® — January 2026
Oberweis Dairy Names New CEO, Positions Company for Long-Term Growth and Expansion Oberweis Dairy, the iconic Midwest brand nearing its 100th anniversary, is entering a new era of growth marked by strategic leadership changes, fresh investments, and a series of high-profile partnerships. Renato DePaolis II has been named CEO – succeeding Adam Kraber, who becomes SVP of Sales & Growth – bringing deep transformation expertise from the Hoffmann Family of Companies (HF Companies), which acquired Oberweis in 2024 and has since invested more than $21 million in store
upgrades and production enhancements. Recent milestones include collaborations with Chicago Redhot Ranch and Sharko’s BBQ , the opening of Oberweis’ first new store in five years, and a partnership with The Joffrey Ballet that introduced a limitededition Nutcracker Peppermint Swirl flavor. With advanced degrees from MIT Sloan, Johns Hopkins SAIS, Boston College Law, and Tufts, DePaolis emphasizes accelerating momentum and honoring the brand’s legacy as Oberweis approaches its next century.
$22M Expansion for Coca-Cola Distribution Facility Swire Coca-Cola has completed a $22.4 million expansion of its Spokane Valley, Wash., distribution facility, increasing the size to 138,860 square feet from 38,615 square feet. The expansion has improved safety and comfort for employees, while also increasing the facility’s distribution capacity to 4.3 million cases annually. – The Spokesman Review
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Food Industry News® — January 2026
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Current Position: Chef/Owner First Foodservice Job: Chef Favorite Food: Anything pasta and pizza. Awards/Honors: 2024 Grand Champion World BBQ Championships in Memphis, TN • 2024 1st Place Whole Hog World BBQ Championships in Memphis, TN • 2019 Air Force District of Washington Senior Enlisted Aide of the Year (Executive Chef) • 2019 2nd Place in the Kingsford Tour of Champions at the World BBQ Competition in Memphis, TN • 2018 Grand Champion World BBQ Championships in Memphis, TN • 2018 1st Place Whole Hog World BBQ Championships in Memphis, TN • 2018 1st Place Wings World BBQ Championships in Memphis, TN • 11th Place at the 2018 World Foods Competition in Ocean Springs MS • 2017 Air Force Senior Enlisted Aide of the Year (Executive Chef) • 2017 Air Force District of Washington Senior Enlisted Aide of the Year (Executive Chef) • Maryland Governors Buy Local Event Chef (1 of 22 selected out of 200+) • American Culinary Federation Medals (1 Gold, 3 Silver, 3 Bronze), 2015-18 • Military Culinary Arts Competitive Training Event 2017 Center piece Best in Show, 2018 Best in Category Memorable Customers: Prime Minister of Ireland, Chef Jose Andres, Chef Jacques Pepin, Deandre Hopkins, many US senators and congressmen. Worst Part of Job: It’s not having enough time to do all the things I want in the kitchen. Most Humorous Kitchen Mishap: During a competition while on sight judging we had the whole ham fall off our pig just as we were explaining it to the judge. We caught it just in time to put on the table. It was just perfect timing. Favorite Food to Prepare: Anything over an open fire. What part of the job gives the most pleasure? Creating unique flavors and watching people eat and enjoy it. If you couldn’t be a chef, what would you be and why? I would love to be a professional hockey player. It is something that I’m very passionate about as well. I love the feeling of being on the ice and scoring a goal in a big game. What was the best advice you ever received? To make the best food you need to understand where it comes from and how it was produced (raised). This is why I partner with a local farm here in Maryland. I know how all their protein is raised and the care that they put into it. Where do you like to vacation? I love Italian cuisine and I study ancient Roman and Mediterranean cuisine to understand the origins of the food I enjoy. Other than family, who is your greatest culinary influence? I would say I have several. Chefs Francis Mallmann, Dan Barber, Magnus Nilsson, Rene Redzepi, Massimo Bottura, Ferran Adria What do you enjoy most about FIN? Great articles and seeing how others in the industry are changing and moving it forward.
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Food Industry News® — January 2026
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Sassy Mac Boys, a gourmet mac & cheese company serving up bold flavors and even bolder energy was born from a love of comfort and community. They turned America’s favorite dish into a full-blown experience, creamy, cheesy, and unapologetically sassy. Sassy Mac Boys started out as a food truck in 2022. In 2025 they signed a partnership contract to serve fans at the Rockford IceHogs hockey stadium via BMO Harris Bank Center, followed by the recent opening of their first brick and mortar restaurant located at 10223 N. Second in Machesney Park, Illinois. Congratulations to Owner Donald Czyzyk on his accomplishments!
Chicago Restaurant Week is Jan 23 - Feb. 8, 2026, a 17-day celebration of the city’s diverse and dynamic culinary scene. During the 19th annual Chicago Restaurant Week, diners can take advantage of special prix fixe menus at more than 470 restaurants across the city. Chestnut Mountain Resort in Galena, Illinois is a year-round resort is nestled in the hills overlooking the majestic Upper Mississippi River Valley. With over 220 rolling acres and a 475-ft. vertical drop, it is home to 19 ski and snowboard trails serviced by 9 ski lifts, and Farside Terrain Park, a 7-acre terrain featuring over 25 rails and features. The Discover Boating Chicago Boat Show will be docking January 28–February 1 at The Donald E. Stephens Convention Center in Rosemont, Illinois. The show provides oasis to beat cabin fever. Shop sales on hundreds of new boats & marine innovations, and dive into boating family fun. Ever, the celebrated restaurant led by Chef Curtis Duffy, is honored to share that it has been awarded two Michelin Stars in the 2025 Michelin Guide, as well as Michelin’s Service Award recognizing the restaurant’s exceptional front-of-house hospitality. The Geneva Chamber of Commerce will highlight culinary excellence by offering Geneva Restaurant Week Jan 17-26, 2026 - an entire week of delicious discounted dining at some of Geneva’s finest restaurants! For Nine Days Only foodies will be able to eat their hearts out at participating restaurants that will offer lunch and dinner menus. On Your Feet! – The Story of Emilio and Gloria Estefan will be going on Jan. 28- Mar. 22, 2026 at the Drury Lane Theatre - 100 Drury Lane, Oakbrook Terrace, Illinois.
The rhythm is gonna get you! The show will be filled with the exhilarating music of the Miami Sound Machine. Meridian Health Plan of Illinois, Inc., announced it will provide a $1.15 million grant over the next three years to Food On The Move, a mobile food pantry program by the St. Louis Area Foodbank that brings healthy food to underserved populations and food deserts in urban communities and rural areas in Illinois. Savor the flavors of Rockford during Rockford Region Restaurant Week, happening from January 23 to February 2. This highly anticipated annual event highlights the area’s vibrant culinary scene, offering exclusive deals, special menus, and unforgettable dining experiences at participating restaurants. The year 2026 marks the centennial anniversary of Route 66, America’s most legendary highway, the Mother Road, a symbol of hope, travel, commerce, and culture. Beginning Jan. 1, 2026, the Centennial year will spotlight the historic 2,448-mile corridor from Chicago, Illinois, to Santa Monica, California, via Illinois, Missouri, Kansas, Oklahoma, Texas, New Mexico, Arizona, and California. Visit Woodstock, Illinois, the home of everything Groundhog Day (the movie). This year, they are celebrating the 34th anniversary of the filming, with events for everyone. Their events run from Friday, January 30th until Monday, February 2nd. 2026. WWE, in partnership with Choose Chicago, the city’s official destination marketing organization, will return to the United Center in Chicago, for Elimination Chamber on Saturday, February 28, 2026. This marks the first WWE Premium Live Event to be held at the United Center in more than 30 years.
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Accounting for Gift Cards: What Restaurant Owners Need to Know Gift cards create liabilities, not revenue, until redeemed. That $100 gift card sold today is a promise to deliver $100 worth of food later. Track it improperly and you’ll overstate profitability. Illinois requires reporting unredeemed balances after five years of inactivity, with exceptions for cards without expiration dates or fees. Cards under $5 are exempt. Multi-state operators face varying dormancy periods and reporting requirements across jurisdictions. The strategic upside: gift cards provide interest-free financing and drive incremental spending. Customers typically spend 40-60% more than their card value when redeeming, while holiday sales smooth cash flow during slower winter months. Industry data suggests 6-10% of cards are never redeemed: that’s potential breakage revenue if you have proper historical tracking. Success requires POS systems configured to record sales as liabilities, daily reconciliation between systems, and quarterly reviews of cards nearing dormancy thresholds. Ahlbeck & Cook helps restaurant owners turn gift card compliance into competitive advantage. See their ad on page 11.
Chicago Chefs Cook for LA Thanks in part to everyone’s remarkable support of the Chicago Chefs Cook for Los Angeles campaign, the California Restaurant Association was able to provide grants to 253 independent restaurants and food trucks and 953 restaurant workers in Los Angeles. In that spirit, they are passing along a message from the CRA - Restaurants Care leadership team and are proud to join Pellegrino, Constellation Brands, and High Wide & Handsome on the $50,000–$100,000 donor wall. They are offering a big ‘thank you’ to all 116 CCC4LA participants for their generosity, leadership, and impact. As they now shift focus to Chicago through the Eat Near, Eat Here campaign, Los Angeles and its restaurant community very much remain in their hearts. The Kroger Co. announced it has been named to Foundry’s Computerworld 2026 Best Places to Work in IT. This year’s recognition marks the eighth consecutive year Kroger’s associates have been recognized by Computerworld for their innovative and industry-leading workplace culture. Kroger ranks No. 45 among large organizations on the Best Places to Work in IT list.
Candy Sales to Hit $27.8 Billion by 2030 The National Confectioners Association’s Getting to Know Candy Consumers 2025 report reveals that non-chocolate candy sales in measured channels generated $12.9 billion over the last year, representing one-third of all U.S. confectionery sales. While Gen X accounts for the largest share of candy unit sales at present, younger generations are shaping the future of the marketplace, which is projected to reach $27.8 billion across all channels by 2030.
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Food Industry News® — January 2026
Sales Boost for Doughnuts The doughnut market is experiencing moderate growth, with perimeter doughnuts posting a 3% increase in dollar sales over the past year, reaching $2.4 billion. Fullsize doughnuts remain the main driver, and while center-store doughnuts have seen a decline, niche segments like doughnut holes are growing rapidly. Brands such as Krispy Kreme, Shipley Do-Nuts and Bakeface are responding to consumer interest in nostalgic flavors, limited-time offerings and innovative products, indicating a shift toward both tradition and novelty in doughnut consumption. – Source: Snack Food & Wholesale Bakery
Foodservice Women’s Alliance Unveils Bold Brand Identity
SATISFIED CUSTOMERS INCLUDE: Buona Beef + Four Corners Tavern Group + Bravo Restaurants + Gino’s East + Pompei Bakery Turano Bakery + Chicago Pastry + Phil Stefani Restaurants + Scooby’s Drive-In + Devanco Foods Angelo Caputos + Brookhaven Marketplace + Gene & Georgetti’s + Burrito Parilla + Taco Bell Mission Barbecue + Starbucks + Chipotle + Paisan’s Pizza + Jim’s Original Lucca Osteria & Bar + Rosati’s Pizza + Ala Carte Entertainment Group
Foodservice Women’s Alliance (FWA), a national grassroots organization championing women and gender-marginalized professionals across foodservice, has unveiled a bold new brand identity reflecting its evolution, momentum, and unwavering commitment to equity and empowerment. More than a new look, the rebrand represents a renewed sense of purpose. Built on inclusivity, disruption, and collaboration with intent, FWA’s refreshed identity underscores its belief that lasting change happens when every voice has the opportunity to rise and lead authentically. “At FWA, we’ve never stood still,” said Julie Swift, Founder. “Our new brand reflects the progress we’re driving, removing barriers so every woman can succeed.” The transformation includes a modern visual identity, new messaging platform, and an expanded suite of programs and resources for individuals and companies at foodservicewomensalliance.com, including The Playbook for Redefining Equity in Foodservice, a first-of-its-kind 46-page guide helping companies build more inclusive, equitable workplaces. FWA continues its mission as a unifying force! Always free, always forward, and always focused on leading the shift toward equity across the foodservice industry.
Electrolux Professional Group to Acquire Assets of Royal Range
“One of the greatest gifts you can give – Jim Rohn to anyone is the gift of attention.”
Electrolux Professional Group has entered into an agreement to acquire the assets of Royal Range, a U.S. commercial cooking company. According to Bo Erickson, President, Business Area Food Americas at Electrolux Professional, the business from Royal Range provides a strategically important addition to the company’s existing cooking platform in the U.S., combining and expanding its product offering with new product categories in a positive and synergistic way. By leveraging the strong sales force of Electrolux Professional, the company expects to significantly expand sales of Royal Range products. Founded in 1995, Royal Range designs and produces cooking equipment including ranges, ovens, fryers, and countertop cooking appliances. The company has approximately 40 employees and operates one factory in Eastvale, California. The purchase price has not been disclosed, and the acquisition is expected to close in the first quarter of 2026.
Food Industry News® — January 2026
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Aldi Opens 16 Stores in One Day Aldi went on a store-opening spree this past November, debuting 16 new locations in one day across eight states – primarily along the East Coast, including eight in Florida, two in Pennsylvania, and one each in Illinois, Michigan, New Hampshire, New Jersey, South Dakota and Wisconsin. The company, which aims to operate nearly 3,200 stores by 2028, called the milestone an exciting marker of its continued momentum. Over the past year, Aldi has opened more than 180 stores, with Alabama, Florida, Louisiana, Michigan, New York and Pennsylvania seeing the most new locations. – Source: Grocery Dive
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Grubhub has entered into a partnership with Instacart that enables Grubhub customers to order groceries from over a thousand national, regional and local retailers. Orders are placed through Grubhub’s app or website but are fulfilled and delivered by Instacart shoppers. This collaboration allows users to shop for groceries and track deliveries in real time and will soon expand to include select pharmacies. – Source: Supermarket News
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Food Industry News® — January 2026
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The Greggory Named One of the 50 Best Steak Restaurants in North America Chef/Partner José Sosa and Team Recognized Among the Nation’s Best at Their Live-Fire, HearthBased Destination Restaurant in South Barrington, IL The Greggory, the debut project from Hearth Hospitality Group, led by industry veterans Gregg Horan (Gibsons Restaurant Group, Polo Bar New York), Bill Veremis (Rosewood Steakhouse Group, RL) and José Sosa (Gibsons Italia), was named one of the 50 Best Steak Restaurants in North America in 2025 by Upper Cut Media House Ltd., the London-based media company behind the global ranking World’s 101 Best Steak Restaurants. Taking the #33 spot among notable restaurants such as Cote in New York, Linny’s in Toronto and Gwen in Los Angeles, The Greggory joins other juggernaut Chicagoland steak restaurants on the list such as Asador Bastian (#1), Bavette’s (#14), Swift & Sons (#21), Gibsons Italia (#42) and Gibsons Bar & Steakhouse (#47). Over 1,200 restaurants are reviewed globally by the organization each year, with only 50 selected in North America and with an emphasis on those who operate with innovation, global orientation and a culinary vision beyond traditional steakhouse conventions. “Our mission is to highlight the restaurants that not only serve exceptional meat, but also possess a clear identity, embrace innovation and aim to compete at a world-class level. We deeply value tradition and the old-school foundations of steak dining, but only when they continue to express true excellence. These are the restaurants that define what a contemporary steak restaurant, and not a traditional steakhouse, must look like today” said Ekkehard Knobelspies, Founder and Publisher, World’s 101 Best Steak Restaurants At The Greggory, which opened in March 2025, Chef José Sosa draws on his early introduction to live-fire cooking on his grandparents’ farm in Michoacán, Mexico to create a menu that honors the heritage of wood-fired grilling and rotisserie. The restaurant’s refined dining rooms, expansive wine room and striking show kitchen frame a menu centered on standout dishes such as Bone-In Prime Rib, Half Slagel Farm Rotisserie Chicken and Mediterranean Sea Bass. The dry-aged steak program features cuts such as the Wagyu Senku Tomahawk and Heidner’s Cut Prime Bone-In Filet. Fresh seafood is sourced daily and includes market oysters, a signature seafood tower, Charred Maine Half Lobster and a selection of handcrafted pastas. “We’re extremely honored and humbled to be recognized with this honor before even hitting our one-year anniversary,” says Gregg Horan, Partner and Owner of The Greggory. “Our team has spent decades working in some of the greatest steak restaurants in the U.S., and when we branched out to create our own, we wanted to present something that honored classic traditions but also delivered our own creative innovation and interpretations in a more modern context. We couldn’t be more thrilled with this recognition.” The Greggory is located at 100 W Higgins Rd, Unit C-1, South Barrington, Illinois For more information, visit: thegreggory.com About Hearth Hospitality: The name Hearth Hospitality is inspired by the warmth of the hearth at the heart of the home, bringing people together through food and service. Hearth Hospitality plans to expand the restaurant group outside of the suburbs into the Chicago region and beyond with new restaurants in development.
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Food Industry News® — January 2026
Why Advertising Is Worth 20x The Cost By Cary Miller In Chicagoland’s food industry, visibility is power. Companies that advertise consistently in Food Industry News gain something even the largest sales teams cannot match: true market ubiquity. Reaching this many buyers directly would require an enormous staff, yet steady advertising delivers it every month. Winning an account in foodservice is not a simple sale. It is the start of a long relationship built on trust, service, and consistency. One new loyal customer can repay an entire year of marketing many times over, which is why the return on investment is so strong. Consistent advertising also protects your brand when you are not in the room. It helps counter negative comments, clarifies misunderstandings, and reinforces your reputation with buyers who depend on reliable partners. Some marketers focus only on clicks or trackable responses. In reality, most buying decisions are shaped quietly through repeated exposure, familiarity, and confidence in your brand. The steady presence you build in Food Industry News creates a wave of goodwill and awareness that moves prospects when they are ready and keeps existing customers loyal. This is why smart companies advertise with discipline. It is not an expense. It is a multiplier. And it is often worth twenty times the cost.
US Restaurant Brands Expanding into the UK
Fiber and Protein – Trending in 2026
A rising tide of US restaurant brands, particularly in the fast-casual chicken segment, are entering the UK market. Chains including Dave’s Hot Chicken, Velvet Taco, Raising Cane’s and Chick-fil-A see the UK as a strategic gateway to Europe, aided by familiar language, favorable
An increasing focus on animal proteins, high-fiber foods and tea-based nonalcoholic drinks are anticipated to be major foodservice trends in 2026, according to a report from Datassential. The report also points to increasing interest in ingredients like ube, hot honey and monosodium glutamate as well as Kerala cuisine. – Source: Datassential
real estate opportunities, and a robust franchising framework. Success stories like Five Guys, Popeyes and Wingstop have further fueled this trend, while both established and emerging US chains are planning investments and expansion in the region. – Source: Restaurant Business
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proudly calls its “generational mission” – a long-term focus on legacy, sustainable growth, strong values, and community impact. While trends and pressures have pushed many brands toward rapid expansion, Mr. Submarine has remained intentional and steady, never chasing growth for growth’s sake. To commemorate five decades in business, the company leaned into its heritage with a bold and playful twist. Partnering with the creative agency Quality Meats, Mr. Submarine released 50 unique commercials, each celebrating a different facet of the brand’s identity. The result is a lively blend of nostalgia, humor, and creative chaos – an homage not only to where the company started, but also to the fun spirit that has kept customers coming back for half a century.
“Celebrating half a century of Mr. Submarine is all about honoring where we came from and having a little fun along the way. We’re proud of our history and the generations of Chicagoans who’ve grown up with our subs. This anniversary was the perfect excuse to lean into some nostalgia and get a little weird. So, we made 50 commercials that are a mixed bag of creativity and chaos.”- Danny Tzoumas The Tzoumas family used this opportunity to honor their past, celebrate their loyal customers, and inspire the next generation of fans. After 50 years, Mr. Submarine remains a true Chicago original – still family-run, still community-focused, and still serving the sandwiches that have become part of the city’s culinary fabric. The full 50th-anniversary video campaign can be viewed at mrsubmarine. com/50thanniversary.
Solo Dining Reservations on the Rise Solo dining is on the rise in full-service restaurants, according to a Toast report on reservation trends, with single diner reservations up 22% year over year in Q3. Despite this increase, single diners remained a very small proportion of overall full-service diners, accounting for about 1% of booked reservations, according to Toast. Both total reservations and cancellations increased by 8% and 7%, respectively. The growth in reservations could be a sign that consumers are opting for more experience-oriented and on-premise dining occasions or special occasions despite overall price sensitivity. – Source: Restaurant Dive
Hawaiian Bros Strengthens National Footprint with Accelerated Franchise Growth In 2026, Hawaiian Bros plans to expand into 15 more states and add more than 250+ units to its development pipeline. The brand’s real estate strategy focuses on drive-thru-forward prototypes, in-line and endcap conversions and select ghost kitchen models, offering franchisees flexibility and efficiency across diverse sites and markets. Development opportunities are now available in priority regions throughout the Midwest, Southeast and Mountain States.
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Dye-Free Versions of Doritos and Cheetos Cheetos and Doritos are stripping down to their true colors as PepsiCo begins rolling out snack options without artificial dyes, part of a slate of new innovations catering to health-conscious consumers. The dye-free versions of the popular snack brands are available in retailers nationwide under a new line called Simply NKD. The snacks are completely colorless, but otherwise identical in taste to traditional Doritos and Cheetos. “No color, no artificial flavors, same intensity – that’s Simply NKD,” Hernán Tantardini, CMO of PepsiCo Foods U.S., said in a statement “We are reinventing our iconic – and most famous – brands to deliver options with the bold flavors fans know and love, now reimagined without any colors or artificial flavors.” – Source: Food Dive
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Ted’s Montana Grill Success Driven by Scratch Cooking, Team Strength Ted’s Montana Grill achieved record performance in 2025 with a back-to-basics strategy that emphasized elevating core operational elements. The brand introduced more than 14 key enhancements, including refining menu favorites, upgrading plateware and redesigning uniforms to reinforce a consistent and elevated guest experience. Leadership focused on returning to what set Ted’s apart: delivering a fully scratch-made, hospitality-driven experience, and resisting the urge to chase fleeting food trends. – Source: FSR magazine
Food Industry News® — January 2026
National News
Naf Naf Grill, the fast-casual brand celebrated for its fresh-baked pita, hand-carved shawarma, and bold Middle Eastern flavors, opened a new location at Love’s Travel Stop in Mathews, Missouri. This location marks Naf Naf Grill’s seventh restaurant in partnership with Love’s Travel Stops, continuing a successful collaboration that brings high-quality, scratch-made Middle Eastern cuisine to travelers, commuters, and local residents.
Biggby Coffee, the 450+ unit highenergy coffee franchise, has once again been recognized by Franchise Times as one of America’s top franchises, landing at No. 188 on the 2025 Franchise Times Top 400 list. Entering the top 200, Biggby has moved up more than 100 places over the past four years. Casey’s and Pepsi team up to celebrate the ultimate duo: Pizza and Pepsi. Casey’s, the third-largest convenience store and fifth-largest pizza chain in the U.S., announced it is teaming up with Pepsi as part of its Food Deserves Pepsi campaign, to celebrate the perfect pairing of Casey’s handmade pizza and an ice-cold Pepsi. Congratulations to Five O’Clock Steakhouse on their 13th Consecutive win ‘Best of Milwaukee’ Awards. For the 13th year, readers of Milwaukee’s Shepherd Express have voted Five O’Clock Steakhouse as Milwaukee’s best steakhouse and best supper club in the 2025 Best of Milwaukee poll. Food solutions company SpartanNash, a member of the C&S Wholesale Grocers family of companies, recently celebrated the grand opening of its fifth Supermercado Nuestra Familia location, expanding the retail banner and the Company’s footprint into Topeka, Kansas at 2021 SE 29th Street. Kroger evolved its eCommerce offerings to improve the customer experience and drive profitable sales growth. They expect to improve eCommerce profitability by approximately $400 million in 2026 and expand relationships with Instacart, DoorDash, and Uber Eats to reach new customers in as little as 30 minutes. MGM Grand Hotel & Casino in Las Vegas unveils an entirely new collection of 3,969 rooms and suites in its main tower, blending sleek contemporary design with exceptional comfort. The $300 million transformation features sophisticated interiors inspired by
the glamor and energy of the disco era. Panera Bread, a leader and pioneer in the fast-casual restaurant industry, announced “Panera RISE,” its transformation strategy designed to guide the next phase of Panera’s growth. Panera RISE is focused on four strategic pillars: Refreshing the menu, igniting value, serving guests with excellence, and expanding their network. Paws on Tap breaks ground in Whitestown, Indiana. The self-pour taproom and dog-friendly beer garden will open in Spring 2026. The firstof-its-kind venue will combine cutting-edge self-serve technology with a welcoming, dog-friendly environment designed to serve as a social hub for the Whitestown and North Indy communities. Texas de Brazil, the internationally acclaimed Brazilian-American steakhouse brand, announced the opening of its newest restaurant at Mall St. Matthews in Louisville, Kentucky. Known for its distinctive rodízio-style dining and continuous tableside service of flame-grilled meats. The founders of the renowned Riviera Dining Group (RDG) are proud to announce that MILA, their flagship destination, which has come to represent the height of Miami Beach glamor has been ranked number #1 on Restaurant Business’ Top 100 Independents 2025. The Kohler, Wisconsin luxury resort is proceeding with a significant renovation and expansion to the Inn on Woodlake Hotel. The project will include the addition of 66 new guest rooms as well as an immersive social hub, Bucks & Birdies Entertainment Center. Walmart’s longtime CEO Doug McMillon will retire at the end of January. John Furner, Walmart’s U.S. CEO, will assume the role of overall CEO on Feb. 1, the company said. McMillon will continue to serve in an executive and advisory role through Jan. 2027.
Food Industry News® — January 2026
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Quarter of Food Businesses Have Expanded Into Retail An Expert Market report sponsored by hospitality platform Toast reveals a fundamental shift in the food and beverage industry, as businesses increasingly adopt multi-channel strategies to combat rising costs, inflation, and reduced consumer spending. Over a quarter (27%) of operators have expanded into retail by selling branded products, merchandise, and meal kits, while 33% have increased takeout and delivery
options – the most popular expansion method. With 76% of businesses citing rising ingredient costs as a major threat to profitability and affordability as the hardest consumer expectation to meet, many are introducing higher-margin retail items and diversifying offerings. Additionally, 21% now engage customers through experiences like tastings, classes, and on-site events, maximizing revenue across every touchpoint.
Today’s Temptations Bakery Receives Certified Organic Certification for Select Items W heelin g, Illinoi s - b a s ed Toda y ’s Temptations, a full-service baked goods, bread, dessert, and chocolate manufacturer, has earned certified organic status for several of its popular bread products. This new achievement includes organic certification for its pita breads, ciabatta breads, buns, rolls and loaves, and its well-loved California sourdough. Known throughout the region for delivering both quality and variety, Today’s Temptations continues to expand its offerings for retailers and foodservice operators. In
addition to its newly certified organic items, the bakery is celebrated for its ethnic breads, cinnamon breads, rolls, and sweet items, each crafted with healthier ingredients and handmade attention to detail. Today’s Temptations supplies major retailers across Illinois, Indiana, and Wisconsin, and serves a wide range of foodservice and institutional customers regionally. With more than 25 years of commitment to excellence, the company remains a trusted partner for operators seeking premium baked goods. To learn more or request free samples, see their ad on page 16.
Marriott International, Inc. has been named one of the top five World’s Best Workplaces by Great Place To Work and Fortune magazine. “We are honored to once again be named one of the world’s best workplaces. This recognition reflects Marriott’s longstanding commitment to excellence and our people-first culture that continues to be our north star across the company and around the world,” said Anthony Capuano, President and CEO of Marriott.
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Food Industry News® — January 2026
CiderCon: Crafting Cider’s Future Together CiderCon is the gathering for everyone shaping the future of cider, from orchardists and makers to marketers, distributors, and enthusiasts. It’s where learning, tasting, and connection come together to spark ideas and strengthen our industry. This year’s theme, Crafting Cider’s Future Together, celebrates the collaborative spirit that defines cider and the momentum driving us forward. The CiderCon 2026 Trade Show will take place in the Rhode Island Convention Center on February 4-5, 2026.
What do you name a snack bar near a nuclear power plant? “The Fission Chips.”
BOOKSHELF Epic Road Trips of the Americas Author and Publisher: Lonely Planet ISBN-13: 978-1838695330 Buckle up for Epic Road Trips of the Americas – the follow-up to Epic Drives of the World. Showcasing 50 of the Americas’ greatest road trips across North and South America as well as the Caribbean, you’ll discover classic drives including the Pacific Coast High way, Gaspesie Loop in Canada and the Hana Highway in Hawaii, plus lesserknown routes. The book covers a huge variety of themes and experiences across drives that range from a few hours to a week or more. Each of the featured drives include: • First-person accounts from writers who have completed the drive. • Challenge level grading: easy / harder / epic. • Inspirational photography, maps and practical information to follow the writer’s journey. • Driving factbox: when is the best time to drive, vehicle hire information, how to get there, what to take. • Expert travel advice: where to stay, recommended detours, the best places to eat. • Suggestions for similar drives. With a vibrant cover illustrated by Ross Murray, this beautiful hardback continues this collectible series. Whether you’re a regular road tripper or just want to explore your destination in a new way, Epic Road Trips of the Americas will inspire a lifetime of adventures out on the open road.
Food Industry News® — January 2026
“ Never rest on past success. Create something better. ” – Ron Kaufman
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Chicago Fire Selects Levy as Official Food & Beverage Partner for New Stadium Chicago Fire FC announced that Levy, the Chicago-born hospitality leader behind some of the most celebrated sports and entertainment dining experiences in the country, has been selected as the official Food & Beverage Partner for the Club’s new, privately funded stadium, which was announced earlier this year. The partnership brings together two iconic Chicago institutions to build a next-generation culinary and hospitality experience tailored for Fire fans and the city’s diverse communities. Rooted in shared values of innovation, community connection, and Chicago pride, the collaboration will play a central role in shaping the matchday and event experience at the Fire’s future home at The 78.
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Competing for Space in the Functional Soda Market The functional soda market is becoming increasingly competitive as major beverage companies enter the space. This year, PepsiCo acquired Poppi for $1.95 billion, and Coca-Cola introduced Simply Pop probiotic soda. The US market generated $171.6 million in revenue last
year and is projected to reach $268.8 million by 2030, with a compound annual growth rate of 7.8%. While traditional soda brands lead in conventional channels, brands such as Poppi and Olipop excel in natural grocers and ecommerce. – Source: Consumer Goods Technology News
Griffith Foods Predicts 2026 Food and Flavor Trends Griffith Foods, a global product development partner for food companies, has released its culinary trend predictions for 2026. These six trends will shape how the world eats in 2026: 1. Powered By Protein: Protein-rich foods remain in demand, with nearly half of consumers planning to increase intake. Affordable, tasty, high-protein options continue to win across global markets. 2. Craveable Texture: Texture is now a star player. From crunchy to creamy, consumers seek multisensory experiences – 43% even enjoy products with unusual textures. 3. Street Food Discovery: Street-food–inspired dishes are trending, bringing bold, portable flavors to the table. The global street food market is projected to hit $11B by 2029. 4. Maximalist Flavors: Big, layered flavors – smoky, spicy, sweet, sour, and umami – are rising fast. Sweet leads with 109% growth in engagement, followed by umami and smoky. 5. Nutrition Meets Tradition: Nutrient-dense, time-honored ingredients are driving wellness trends. Nearly 60% of consumers now pay closer attention to what’s in their food. 6. Crafted Condiments: Condiments are becoming creative flavor boosters. With 90% of consumers open to trying new varieties, they offer an easy, low-risk way to elevate meals. – Source: Griffith Foods’ annual Food & Flavor Outlook
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Hockey HOF Celebrates Blackhawks, Red Wings and Rangers To honor three of the Original Six teams celebrating historic seasons, the Hockey Hall of Fame has opened a Triple Centennial Exhibit that will run through January 2027. Specially curated artifacts have been chosen to represent the Chicago Blackhawks, Detroit Red Wings and New York Rangers franchises from their inaugural NHL seasons in 1926-27 to present day. The display showcases players and stories that define milestone moments and championship seasons.
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ATTENTION BUYERS DrySee Launches Patented Waterproof Bandage with Wetness Indicator
GARC Restaurant Cooperative partners with manufacturers and distributors to offer rebates to members on thousands of products used by restaurant operators every day!
DrySee, a medical technology company focused on improving wound care, offers a patented waterproof bandage with a liquid-intrusion alert that provides more reliable protection than traditional cloth or plastic options. Its waterproof design seals low-exudate wounds, and color-changing gauze signals when external liquid enters or when wound fluid requires a bandage change, eliminating guesswork and potentially reducing the frequency of changes for up to three days. CEO Brad Greer calls DrySee a game-changer for clearer, more proactive wound care that may help reduce infections. The bandages are waterproof, sterile, breathable, disposable, and non-latex. This past November, Performance Foodservice – Chicago hosted the Michiana Mixer, an exclusive event for Michigan and Indiana independent restaurants. The gathering showcased Performance Foodservice’s offerings, including exclusive brands and featured manufacturer partners. 200 attendees explored new products, discovered fresh menu concepts, and learned about innovative business solutions in an interactive and engaging setting at Generations Adventureplex in Mishawaka, IN. You can find their ad on page 13.
Revitalizing Your Dessert Sales
Many foodservice operators have noticed a softening in dessert sales recently, likely influenced by today’s economic pressures. Yet one thing remains constant: consumers still crave indulgence. Americans love their sweets, especially when they feel special, memorable and worth savoring. One highly effective way to reignite excitement around your dessert menu is to collaborate with a trusted bakery partner like Chicago Pastry Company. According to second-generation owner Peter Turano, focusing on desserts is an opportunity to elevate the entire dining experience. “A thoughtful dessert lineup gives guests something to look forward to,” he says. “It leaves a lasting impression.” Chicago Pastry specializes in helping restaurants, cafés and caterers create dessert selections that are irresistible, on-trend and aligned with the identity of the menu. Their team works hand-in-hand with operators to develop flavors and formats that appeal to a wide range of guests – from classic favorites to unique signature items that set a restaurant apart. With the right dessert program, operators can boost check averages, enhance guest satisfaction, and keep customers returning.
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Food Industry News® — January 2026
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RICHARDSON SEATING Auburn University’s 1856: Culinary Residence – a teaching restaurant on campus, earned the distinction of Recommended in The Michelin Guide’s inaugural selection of Photo: Mason Erwin “American South’s Recommended Restaurants,” marking a historic achievement for Auburn and the state of Alabama. 1856 – Culinary Residence, a teaching restaurant within the Tony & Libba Rane Culinary Science Center on the Auburn University campus, is the first and only teaching restaurant in the United States to receive this honor and also the first restaurant in Auburn, Alabama, to be recognized by The Michelin Guide.
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PepsiCo Tests Warehouse Integration PepsiCo has begun testing in Texas the integration of its two largest North American business units – snacks and beverages – into a more unified distribution model to reduce costs and boost productivity. The food manufacturer’s warehouse consolidation plans for the two businesses are part of an initiative to improve its cost structure over the next three or four years. Investments in technology have provided the data and systems necessary to support the integration, executives told investors. “Texas is probably the state where we have the biggest opportunity, given our low share in beverages, high share in snacks, when we put those businesses in the same warehouse and we serve the customers from one point of distribution, this is giving us a lot of benefit,” Chairman and CEO Ramon Laguarta said. “So we will see. We’re testing and learning in Texas.” – Source: Food Dive
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Choose Chicago, the city’s official destination marketing organization, announces the return of Chicago Restaurant Week (CRW) with a record-setting number of participating restaurants. Produced annually by Choose Chicago, the beloved event celebrates its 19th year Friday, January 23 through Sunday, February 8, 2026. Food lovers can reserve tables and view menus online now for multicourse meals at more than 500 Chicagoland eateries at chicagorestaurantweek.com.
P.F. Chang’s Seeks to Be an Everyday Choice P.F. Chang’s new CEO, Jim Mazany, is leading a turnaround to drive profitable growth by making the restaurant a more frequent dining choice. His strategies include offering valueoriented specials, such as affordable lunch and dinner options, and revamping the brand to appeal to casual diners rather than just special occasions. Enhancing the guest experience with improved service and added “theater” is key, along with menu innovations like fried chicken. Mazany is also expanding the brand through new unit openings in both traditional and nontraditional locations, like airports, and refining the fast-casual “Pagoda” concept to compete in that space. – Restaurant Business
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Do You Sell to City, Country and Golf Clubs?
Food Industry News® — January 2026
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The Hottest Trend in Chicago: New Mediterranean Hot Sauce Is Taking Over A 200-year-old family tradition is quickly becoming one of the hottest trends in Chicago restaurants. Sahara Harissa is a Mediterranean hot sauce passed down through the founder’s family, rooted in the classic blend of red chiles, garlic, olive oil, and warm spices that has defined the region’s cooking for centuries. Today, it’s showing up across the greater Chicago area in Mediterranean kitchens, pizza shops, cafés, and fast-casual spots that want a simple way to add real flavor and authenticity to their menus. What’s Behind the Rise? Chefs and operators point to a few things. Sahara Harissa has kept the fresh, vibrant character of
traditional homemade harissa while developing a consistent commercial version that kitchens can rely on. It comes in an easy-to-use squeeze bottle with an eye-catching design. The recipe is shelf-stable, and restaurants often leave it out on their tables next to their Tabasco, Cholula, or Sriracha. Operators also say diners are increasingly seeking authenticity, heritage, and clean flavors – and harissa checks all of those boxes. As Chicago’s food scene leans into global flavors and simple ways to elevate familiar dishes, Sahara Harissa is becoming the quiet essential everyone keeps on the line. Restaurants are adopting it fast. For samples and info, see their ad on page 3.
“ Success usually comes to those who are too busy to be looking for it.” – Henry David Thoreau
Oodles of Doodles, the clean, playful, better-for-little ones’ beverage brand making everyday hydration fun, is now available for U.S. consumers. Dreamt up by kids and brought to life by their parents, Oodles of Doodles offers families a clean and fun option to make hydration enjoyable and delicious.
Food Network will introduce a new addition to the Baking Championship franchise, Baking Championship: Next Gen premieres Monday, January 5th at 8 p.m. ET/PT with hosts and judges, Duff Goldman and Kardea Brown. For more than 160 years, Boys & Girls Clubs of America has provided a safe place for kids and teens to learn and grow. Clubs offer caring adult mentors, fun and friendship, and high-impact youth development programs on a daily basis during critical non-school hours. Global Traveler, the only magazine for frequent luxury travelers, announces Turkish Airlines as the 2025 Airline of the Year and Marriott Hotels & Resorts as the 2025 Hotel of the Year. This marks the 15th year Global Traveler has awarded Airline and Hotel of the Year nods. Instacart works with grocers and retailers to transform how people shop. The company partners with more than 1,800 national, regional, and local retail banners to facilitate online shopping, delivery and pickup services from nearly 100,000 stores across North America on the Instacart Marketplace. Menu – Order AI, the first realtime dining companion built specifically for GLP-1 users and health-conscious consumers, launched globally on the Apple App Store. It instantly analyzes any menu from any restaurant, café, or delivery platform and highlights personalized meal options such as High-Protein, GLP-1 Friendly, Low-Carb, and Low WW Points. Midwest Family Ski Resorts is a premier operator of three iconic ski areas in the upper Midwest: Granite Peak (WI), Lutsen Mountains (MN), and Snowriver Mountain Resort (MI). They are known for their family-friendly environment and dedication to delivering unforgettable winter adventures. New Year’s foods are dishes traditionally eaten for luck in the coming year. Many traditional New Year dishes revolve around
the food’s resemblance to money or to its appearance symbolizing long life, such as long noodles or strands of sauerkraut. Sweets, symbolizing a sweet new year, are often given or consumed. Rapid AI adoption is transforming the workplace, and the latest EdAssist by Bright Horizons Education Index, conducted by The Harris Poll, makes one thing clear: the future of work will be defined by continuous learning, flexibility, and AI literacy. The Rose Parade is an iconic New Year’s Day tradition that begins at 8 a.m. PST Jan. 1, 2026 in Pasadena, California. The Rose Parade travels 5 ½ miles along Colorado Blvd., featuring four main types of entries: floral-covered floats, equestrian units, marching bands, and Tournament Entries. Take care of your feet in winter weather. Wear socks made of moisture wicking material to keep your feet dry. Ensure your socks are not too tight, as this can restrict circulation and make your feet colder. Choose insulated footwear and boots with thick soles that have traction. This is the No. 1 snow shoveling tip – If something doesn’t feel normal or you’re tired, it’s time to stop. Go inside, warm up, rest and drink water, tea or coffee. Reevaluate how your body feels before picking up where you left off. Traffic congestion is one of the most frequently mentioned contributing factors to aggressive driving, such as speeding. Drivers may respond by using aggressive driving behaviors, including speeding, changing lanes frequently, or becoming angry at anyone who they believe impedes their progress. Vasilopita is a traditional Greek New Year’s cake, often associated with good luck and prosperity. It is typically made with a citrusflavored batter and is served with a hidden coin inside. The cake is cut into slices and the individual who finds the coin in their slice is considered blessed for the New Year.
Food Industry News® — January 2026
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info@americaneagle.com 877.WEBNOW.1 (877.932.6691)
BEER GAS MacCARB................................................ Page 40.............877-427-2499 BEER INVENTORY CONTROL Sculpture Hospitality.............................. Page 48.............773-454-1300 BEVERAGE PROGRAMS Big Shoulders Coffee.............................. Page 13.............312-846-1439 BEVERAGES Boba Direct.............................................. Page 24.............866-4US-BOBA BOBA DRINK SUPPLIES Boba Direct.............................................. Page 24.............866-4US-BOBA BOOTHS Chicago Booth......................................... Page 19.............773-378-8400 Waco Manufacturing.........................................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth......................................... Page 19.............773-378-8400 Joe’s Furniture Upholstery.................... Page 05.............773-965-4828 BREAD & ROLLS Ideal Bakery............................................. Page 31.............773-631-6897 Il Mulino di Valenzano Bakery............... Page 07.............847-671-5216 Today’s Temptations.............................. Page 16.............773-385-5355 BREADS CONTRACT BAKING Ideal Bakery............................................. Page 31.............773-631-6897 BROCHURE DESIGN Food Photo Studio.................................. Page 45.............630-283-0038 BROILERS & STEAMERS EmberGlo................................................. Page 03.............866-705-0515 BUSINESS BROKERS John Moauro Home Finders USA....................................708-921-4939 Nick Dibrizzi/Coldwell Bankers.........................................708-562-9328 BUSINESS FOR SALE Ted Aretos/ Eatz & Associates.........................................815-761-8334 BUSINESS-OPPORTUNITIES Village of Wheeling................................. Page 10.............847-499-9094 BUYING GROUPS/CO-OPS GARC........................................................ Page 29.............847-824-6941
Page 34 CAKES & DESSERTS Chicago Sweet Connection.................... Page 09.............773-283-4430 Eli’s Cheesecake.................................................................773-736-7417 CALAMARI Fisherman’s Pride................................... Page 21.............800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts................... Page 11.............708-547-5969 CARPET CLEANING Sexton Group Floor Care...................................................847-827-1188 CARRY OUT PACKAGING Bulldog Packaging.................................. Page 39.............630-458-1152 CASH & CARRY OUTLETS Chef’s Kitchen/Dearborn....................... Page 08.............773-801-1600 CHAIR/BARSTOOL REPAIRS Joe’s Furniture Upholstery.................... Page 05.............773-965-4828 CHAIRS Dearborn Sourcing LLC......................... Page 40.............312-243-6214 Richardson Seating FSE Division.......... Page 30.............312-829-4040 Trendler Inc.........................................................................773-255-4407 CHAIRS-COMMERCIAL Chicago Booth......................................... Page 19.............773-378-8400 Seating Hub........................................................................773-379-7777 Waco Manufacturing.........................................................312-733-0054 CHAIRS-REPAIR & RESTORATION Joe’s Furniture Upholstery.................... Page 05.............773-965-4828 CHEESECAKES Eli’s Cheesecakes...............................................................773-736-7417 CHEESES Wiscon Caputo Cheese.....................................................708-450-0074 CHICKEN-PROGRAMS FSI/Foodservice Solutions...............................................847-719-6088 CHILI Bistro Soups (Div of Vienna Beef)...................................773-278-7800 CLASSIFIED ADVERTISING Food Industry News..........................................................847-699-3300 CLEANING PRODUCTS C-Soap a div of CSI Coker Service........ Page 27.............888-908-5600 SuperClean.........................................................................847-361-0289 CLEANING SERVICES Cruz’ s Cleaning Services...................... Page 20.............630-379-3732 CO2 MacCARB................................................ Page 40.............877-427-2499 COFFEE ROASTERS Big Shoulders Coffee.............................. Page 13.............312-846-1439 Tec Foods Inc.....................................................................773-638-5310 Tugboat Coffee...................................................................630-390-6613 COFFEE SHOP PRODUCTS Boba Direct.............................................. Page 24.............866-4US-BOBA COLD STORAGE McCook Cold Storage............................ Page 41.............708-387-2585 COMPRESSED GAS MacCARB................................................ Page 40.............877-427-2499 CONDIMENTS Sahara Harissa........................................ Page 03.............585-755-0695 Red Gold.............................................................................765-557-5500 CONSULTANTS-BBQ Pork Mafia Inc......................................... Page 46.............312-543-5368 CONTRACT LABOR PROVIDERS Midway Staffing...................................... Page 12.............708-397-8800 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef)...................................773-278-7800 COOKING EQUIPMENT Ramar Supply Co.................................... Page 22.............708-233-0808 Berkel Midwest..................................................................800-921-9151 COOKING EQUIPMENT-REPAIR Mr Appliance of West Loop................... Page 23.............312-626-5467 Berkel Midwest..................................................................800-921-9151 CO-PACKERS Chicago Pastry Company.................................................630-529-6391 CORNED BEEF Papa Charlie’s.......................................... Page 25.............773-522-7900 CORNED BEEF-FRESH Vienna Beef........................................................................773-278-7800 CORPORATE GIFTS Vienna Beef........................................................................773-278-7800 COST REDUCTION EXPERT Sculpture Hospitality.............................. Page 48.............773-454-1300 CPA FIRMS Ahlbeck Cook & Associates................... Page 11.............847-334-9798
Classifieds / Buyer’s Directory CREPE BATTER Tec Foods Inc.....................................................................773-638-5310 CULINARY SERVICES Charlie Baggs Inc.................................... Page 04.............312-523-5238 DAIRY-DISTRIBUTOR Instantwhip Chicago.............................. Page 05.............773-235-5588 DAIRY-PRODUCTS V Marchese Produce.............................. Page 17.............414-289-0995 DELIVERY SERVICE Final Mile X.............................................. Page 04.............630-269-8581 DESSERT SUPPLIES Fox Valley Farms................................................................630-231-3005 DESSERTS Chicago Sweet Connection.................... Page 09.............773-283-4430 Eli’s Cheesecakes...............................................................773-736-7417 Fox Valley Farms................................................................630-231-3005 DESSERTS-WHOLESALE Lezza Spumoni & Desserts................... Page 11.............708-547-5969 DIRECT MAIL PROGRAMS Food Industry News..........................................................847-699-3300 DISHWASHING & CHEMICALS C-Soap a div of CSI Coker Service........ Page 27.............888-908-5600 DISINFECTING SERVICES Sexton Group Floor Care...................................................847-827-1188 DISPOSABLE PACKAGING Berkel Midwest..................................................................800-921-9151 DISPOSABLE TOWELS-PREMIUM Naptec Paper......................................................................846-200-3344 DRAM SHOP INSURANCE Heil & Heil Insurance Agency................ Page 16.............847-866-7400 Serpe Insurance...................................... Page 06.............773-871-0809 DRAPERIES-CLEANING Sexton Complete Care.......................................................847-827-1188 DUCT CLEANING Enviromatic Corp of America................ Page 14.............800-325-8476 Olympia Maintenance.......................................................708-344-0344 EGGS Meadowbrook Egg & Dairy Company.............................773-523-8861 ELECTRONIC ORDERING SYSTEMS Infi USA...............................................................................888-857-9831 EMPLOYEE HANDBOOKS Employco USA...................................................................630-920-0000 ENERGY BROKER Century Energy Solutions...................... Page 06.............630-817-3164 ESPRESSO-COFFEE Big Shoulders Coffee.............................. Page 13.............312-846-1439 ETHNIC FOODS Kikkoman Sales USA.........................................................630-954-1244 FAUCETS-COMMERCIAL The Faucet Professionals..................................................847-282-0075 FILTERS-EXHAUST SYSTEMS Olympia Maintenance.......................................................708-344-0344 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety.......................... Page 23.............847-695-5990 Fredriksen Fire Equipment Co............... Page 42.............630-595-9500 FIRE-EXTINGUISHERS Fox Valley Fire & Safety.......................... Page 23.............847-695-5990 Fredriksen Fire Equipment Co............... Page 42.............630-595-9500 FLOOR INSTALLATION & MAINTENANCE Sexton Complete Floor Care.............................................847-827-1188 FOOD DISTRIBUTORS Chef’s Kitchen/Dearborn....................... Page 08.............773-801-1600 Devanco Foods....................................... Page 44.............847-228-7070 Natural Food amd Beverage Co............. Page 04.............630-350-1700 Performance Foodservice..................... Page 13.............630-896-1991 V Marchese Produce.............................. Page 17.............414-289-0995 Alfa Restaurant Supply.....................................................773-588-6688 Anichini Brothers...............................................................312-644-8004 Artisan Specialty Foods....................................................708-762-5238 Chef’s Quality Meats.........................................................708-333-0880 Olympia Food Industries...................................................847-349-9358 Tec Foods Inc.....................................................................773-638-5310 FOOD INVENTORY CONTROL Sculpture Hospitality.............................. Page 48.............773-454-1300 FOOD PHOTOGRAPHY Food Photo Studio.................................. Page 45.............630-283-0038 FOOD PLANT STAFFING & LABOR Midway Staffing...................................... Page 12.............708-397-8800 FOOD PRODUCT DEVELOPMENT Charlie Baggs Inc.................................... Page 04.............312-523-5238
Food Industry News® — January 2026 FOOD PRODUCTS Devanco Foods....................................... Page 44.............847-228-7070 El Greg Food Expressions...................... Page 11.............773-478-9050 Royal Rolls Gourmet Egg Roll............... Page 47.............312-563-0299 Neil Jones Food Company................................................800-543-4356 Olympia Food Industries...................................................847-349-9358 Wiscon Caputo Cheese.....................................................708-450-0074 Xacho LLC..........................................................................331-777-0629 FOODSERVICE EQUIPMENT Prairie View Industries Food Service.... Page 26.............800-544-7267 Thunderbird Food Machinery................ Page 12.............866-451-1668 Berkel Midwest..................................................................800-921-9151 Losurdo Inc........................................................................630-833-4650 Redco Foodservice Equipment........................................800-722-5460 FOODSERVICE EQUIPMENT-REPAIR CSI............................................................ Page 42.............888-908-5600 Berkel Midwest..................................................................800-921-9151 Ice Solutions 24.................................................................847-987-9738 FOODSERVICE-LAYOUT & DESIGN Losurdo Inc........................................................................630-833-4650 Sarfatty Associates...........................................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI............................................................ Page 42.............888-908-5600 Berkel Midwest..................................................................800-921-9151 FOODSERVICE-SUPPLIES Ramar Supply Co.................................... Page 22.............708-233-0808 Berkel Midwest..................................................................800-921-9151 FRANCHISE-CONSULTANTS Big Sky Franchise Team....................................................855-824-4759 FREEZERS-ALL TYPES Custom Cooler & Freezer....................... Page 08.............630-879-3131 FRYERS Berkel Midwest..................................................................800-921-9151 FSI/Foodservice Solutions...............................................847-719-6088 FURNISHINGS Zap Props...........................................................................773-376-2278 GAMING TERMINALS Aces Up Gaming................................................................773-209-4800 GASKET MFG & REPLACEMENT RM Services............................................ Page 08.............331-300-7955 GASKET REPLACEMENT SERVICE Gasket Guy of NW Chicago...............................................847-270-8091 GELATO Lezza Spumoni & Desserts................... Page 11.............708-547-5969 Fox Valley Farms................................................................630-231-3005 GELATO EQUIPMENT & SUPPLIES Kool Technologies.................................. Page 19.............630-483-2256 GIARDINIERA E Formella & Sons.................................. Page 04.............708-598-0909 Papa Charlie’s.......................................... Page 25.............773-522-7900 V Formusa Company.............................. Page 17.............847-813-6040 GOVERNMENT INFORMATION Cook County Tresurers Office..........................................312-443-5100 GRAND OPENING PROMOTIONS LED Billboard Trucks.........................................................312-924-7979 GREASE REMOVAL SERVICE Green Grease Environmental............................................855-645-2246 Kaluzny Brothers Inc.........................................................815-744-1453 Mahoney Environmental Inc.............................................815-730-2088 GREASE TRAP PUMPING SERVICE Tierra Environmental.............................. Page 25.............888-551-1998 Kaluzny Brotherrs Inc........................................................815-744-1453 Mahoney Environmental Inc.............................................815-730-2088 GREASE TRAP SERVICE Tierra Environmental.............................. Page 25.............888-551-1998 GREASE-EXHAUST CLEANING Enviromatic Corp of America................ Page 14.............800-325-8476 Olympia Maintenance.......................................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods....................................... Page 44.............847-228-7070 Olympia Food Industries...................................................847-349-9358 GYROS Devanco Foods....................................... Page 44.............847-228-7070 Olympia Food Industries...................................................847-349-9358 H/R-HUMAN RESOURCE SERVICES Employco USA...................................................................630-920-0000 HALAL FOOD PRODUCTS Devanco Foods....................................... Page 44.............847-228-7070 HAMBURGER PATTY MANUFACTURER Devanco Foods....................................... Page 44.............847-228-7070
Food Industry News® — January 2026 HARISSA SAUCE Sahara Harissa........................................ Page 03.............585-755-0695 HEALTH INSURANCE Employco USA...................................................................630-920-0000 HEATING & AIR CONDITIONER SERVICE & REP Mechanical 24......................................... Page 14.............847-987-9738 HELIUM MacCARB................................................ Page 40.............877-427-2499 HIGH PRESSURE PROCESSING (HPP) Hospitality Innovation Brands..........................................708-935-4802 HOOD CLEANING Rampro Facilities Services...............................................224-639-6378 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America................ Page 14.............800-325-8476 Olympia Maintenance.......................................................708-344-0344 HOT DOGS Crawford Sausage.............................................................773-277-3095 Vienna Beef........................................................................773-278-7800 ICE CREAM Instantwhip Chicago.............................. Page 05.............773-235-5588 Fox Valley Farms................................................................630-231-3005 ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies.................................. Page 19.............630-483-2256 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies.................................. Page 19.............630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago.............................. Page 05.............773-235-5588 ICE MACHINE REPAIR & SANITIZING Major Appliance Service...................................................708-447-4100 ICE MACHINES Redco Foodservice Equipment........................................800-722-5460 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service.......................................................312-733-3900 Ice Solutions 24.................................................................847-987-9738 INSURANCE Cacciatore Insurance.............................. Page 20.............312-264-6055 Heil & Heil Insurance Agency................ Page 16.............847-866-7400 Serpe Insurance...................................... Page 06.............773-871-0809 ISU Northwest Insurance Services..................................847-310-0400 Society Insurance..............................................................888-576-2438 INSURANCE SERVICES Cacciatore Insurance.............................. Page 20.............312-264-6055 Gus Romas.............................................. Page 29.............847-525-2846 Serpe Insurance...................................... Page 06.............773-871-0809 INSURANCE UNDERWRITTING Society Insurance..............................................................888-576-2438 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance.............................. Page 20.............312-264-6055 Heil & Heil Insurance Agency................ Page 16.............847-866-7400 INTERIOR DESIGN Ullo Designs.......................................................................312-296-8556 INTERIOR DESIGNERS Sarfatty Associates...........................................................847-920-1100 INTERNET ADVERTISING Food Industry News..........................................................847-699-3300 ITALIAN BEEF Devanco Foods....................................... Page 44.............847-228-7070 Papa Charlie’s.......................................... Page 25.............773-522-7900 Serrelli’s Foods....................................... Page 02.............877-385-BEEF ITALIAN FOOD SPECIALTIES E Formella & Sons.................................. Page 04.............708-598-0909 ITALIAN SAUSAGE Anichini Brothers...............................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co.................................... Page 22.............708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA.........................................................630-954-1244 JUICER REPAIR & MAINTENANCE Up ‘N Adam Service & Supply Inc........ Page 28.............877-876-2326 Berkel Midwest..................................................................800-921-9151 JUICERS-FRUIT & VEGETABLES Berkel Midwest..................................................................800-921-9151 KETCHUP Red Gold.............................................................................765-557-5500 KIOSKS-ORDERING & POS Infi USA...............................................................................888-857-9831 KITCHEN EQUIPMENT A D E Foodservice Equipment..........................................630-628-0811 Berkel Midwest..................................................................800-921-9151
Classifieds / Buyer’s Directory KITCHEN FLOORING Sexton Complete Floor Care.............................................847-827-1188 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America................ Page 14.............800-325-8476 Olympia Maintenance.......................................................708-344-0344 LABELS A-Flex Label Corp/Printing...............................................630-325-7265 LABOR MANAGEMENT SERVICES Midway Staffing...................................... Page 12.............708-397-8800 LAW FIRMS Tuckey Law.........................................................................312-701-2200 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile.........................................................773-254-6100 LIQUOR INVENTORY CONTROL Sculpture Hospitality.............................. Page 48.............773-454-1300 LIQUOR LIABILITY INSURANCE Heil & Heil Insurance Agency................ Page 16.............847-866-7400 Serpe Insurance...................................... Page 06.............773-871-0809 MAYONNAISE Columbus Vegetable Oils....................... Page 15.............773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest..................................................................800-921-9151 MEATBALLS Rosina Real Italian Style...................................................888-767-4621 MEATS -WHOLE PIGS-GOATS-LAMB Park Packing Company.......................... Page 30.............773-254-0100 MEAT-WHOLESALE Devanco Foods....................................... Page 44.............847-228-7070 New S B L Inc.......................................... Page 27.............773-376-8280 Park Packing Company.......................... Page 30.............773-254-0100 Anichini Brothers...............................................................312-644-8004 Chef’s Quality Meats.........................................................708-333-0880 Fox De Luxe Foods............................................................847-520-8300 International Meat Company............................................773-622-1400 MEDITERRANEAN FOODS Sahara Harrisa........................................ Page 03.............585-755-0695 Olympia Food Industries...................................................847-349-9358 MENUS-CUSTOM PRINTED Accurate Printing...............................................................708-824-0058 MEXICAN FOOD PRODUCTS Xacho LLC..........................................................................331-777-0629 MILK Instantwhip Chicago.............................. Page 05.............773-235-5588 NAPKINS-CUSTOM PRINTED DISPOSABLE Naptec Paper......................................................................846-200-3344 NAPKINS & TABLES CUSTOM PRINTED Naptec Paper......................................................................846-200-3344 NEIGHBORHOOD MARKETING LED Billboard Trucks.........................................................312-924-7979 NITROGEN MacCARB................................................ Page 40.............877-427-2499 NUTS-BULK Oleic Solutions........................................ Page 28.............331-214-0436 OIL-SUNFLOWER Oleic Solutions........................................ Page 28.............331-214-0436 OIL-FRYING RTI Restaurant Technologies Inc.......... Page 08.............312-504-4565 OILS & FATS-COOKING Columbus Vegetable Oils....................... Page 15.............773-265-6500 RTI Restaurant Technologies Inc.......... Page 08.............312-504-4565 OILS & SHORTENING Columbus Vegetable Oils....................... Page 15.............773-265-6500 OILS & VINEGAR Pastorelli Foods.................................................................800-SOS-AUCY OILS- FILTERING & RECYCLING RTI Restaurant Technologies Inc.......... Page 08.............312-504-4565 OILS-COOKING/BULK Columbus Vegetable Oils....................... Page 15.............773-265-6500 OLIVE OILS Columbus Vegetable Oils....................... Page 15.............773-265-6500 ORDERING TERMINALS Infi USA...............................................................................888-857-9831 ORGANIC FOODS Pastorelli Foods.................................................................800-SOS-AUCY OVENS-PIZZA Northern American Pizza & Culinary ... Page 45.............630-395-9958 PAINTING CONTRACTORS Sexton Complete Care.......................................................847-827-1188 PANCAKE-BATTER & MIX Tec Foods Inc.....................................................................773-638-5310
Page 35 PAPER-PRODUCTS Ramar Supply Co.................................... Page 22.............708-233-0808 Alfa Restaurant Supply.....................................................773-588-6688 PARTY-FAVORS & SUPPLIES Ramar Supply Co.................................... Page 22.............708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta..........................................773-745-5888 PASTA-PRODUCTS Rosina Real Italian Style...................................................888-767-4621 PASTRIES Chicago Sweet Connection.................... Page 09.............773-283-4430 PATIO ENCLOSURES Thatcher Oaks Awnings......................... Page 02.............630-833-5700 PATIO HEATERS TNG Industries...................................................................708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest..................................................................800-921-9151 PAYROLL SERVICES Employco USA...................................................................630-920-0000 PEPPER JAMS Rollicking Buckaroo..........................................................415-737-5265 PEST CONTROL Rose Pest Solutions............................... Page 42.............800-GOT-PEST PHOTOGRAPHY Food Photo Studio.................................. Page 45.............630-283-0038 All Events Photography.....................................................312-543-2100 PHYLLO DOUGH El Greg Food Expressions...................... Page 11.............773-478-9050 PICKLES & RELISH Vienna Beef........................................................................773-278-7800 PITA BREAD Olympia Food Industries...................................................847-349-9358 PIZZA CONSULTANTS N. A. Pizza & Culinary Academy............ Page 45.............630-395-9958 PIZZA SAUCE Neil Jones Food Company................................................800-543-4356 Red Gold.............................................................................765-557-5500 PIZZA SAUSAGE Anichini Brothers...............................................................312-644-8004 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers...............................................................312-644-8004 PLUMBING-FIXTURES The Faucet Professionals..................................................847-282-0075 POINT OF SALE SYSTEMS Infi USA...............................................................................888-857-9831 PORK PRODUCTS Park Packing Company.......................... Page 30.............773-254-0100 Illinois Pork Producers Association................................217-529-3100 Peer Foods..........................................................................773-927-1440 POS SYSTEM PROGRAMMING & CONSULTING Flash Transact....................................................................312-796-6857 POULTRY Fox De Luxe Foods............................................................847-520-8300 POULTRY-FRESH New S B L Inc.......................................... Page 27.............773-376-8280 PRE-CUT FRUITS & VEGETABLES Cut Fresh LLC.......................................... Page 10.............866-563-4728 PRESSURE WASHING Olympia Maintenance.......................................................708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing...............................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons.................................. Page 04.............708-598-0909 PRIVATE LABEL PRODUCERS Big Shoulders Coffee.............................. Page 13.............312-846-1439 PRODUCE-PRE- CUT Cut Fresh LLC.......................................... Page 10.............866-563-4728 PRODUCE DISTRIBUTORS V Marchese Produce.............................. Page 17.............414-289-0995 PROMOTIONAL MARKETING LED Billboard Trucks.........................................................312-924-7979 PROPANE TANK EXCHANGE Your Propane Guys............................................................630-479-9750 PROPERTY TAX REAL ESTATE LAW Reveliotis Law PC................................... Page 22.............312-230-0160 PROPERTY & CASUALTY INSURANCE Heil & Heil Insurance Agency................ Page 16.............847-866-7400 Society Insurance..............................................................888-576-2438 PUBLISHING Food Industry News..........................................................847-699-3300
Page 36 REAL ESTATE BROKERS Gus Romas.............................................. Page 29.............847-525-2846 REAL ESTATE LAW Reveliotis Law PC................................... Page 22.............312-230-0160 REALTORS Christna Morris Realtor.....................................................773-727-1069 REFRIGERATION Redco Foodservice Equipment........................................800-722-5460 REFRIGERATION EQUIPMENT REPAIR CSI............................................................ Page 42.............888-908-5600 Kool Technologies.................................. Page 19.............630-483-2256 Mechanical 24......................................... Page 14.............847-987-9738 REFRIGERATION SERVICE Ice Solutions 24.................................................................847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer....................... Page 08.............630-879-3131 RESTAURANT CLEANING SERVICE Cruz’s Cleaning Service......................... Page 20.............630-379-3732 RESTAURANT CONSULTANTS Stanovich Hospitality........................................................708-359-1911 RESTAURANT DESIGN Ullo Designs.......................................................................312-296-8556 RESTAURANT EQUIP MANUFACTURERS EmberGlo................................................. Page 03.............866-705-0515 RESTAURANT EQUIPMENT Optimal Automatics................................ Page 14.............847-439-9110 Prairie View Industries Food Service..... Page 26.............800-554-7267 Wood Food Systems.............................. Page 28.............847-949-9663 Berkel Midwest..................................................................800-921-9151 FSI/Foodservice Solutions...............................................847-719-6088 Losurdo Inc........................................................................630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer....................... Page 08.............630-879-3131 Ramar Supply Co.................................... Page 22.............708-233-0808 Alfa Restaurant Supply.....................................................773-588-6688 Berkel Midwest..................................................................800-921-9151 Schultz Supply...................................................................708-652-2020 RESTAURANT EQUIPMENT PARTS CSI............................................................ Page 42.............888-908-5600 Berkel Midwest..................................................................800-921-9151 RESTAURANT EQUIPMENT REPAIR CSI............................................................ Page 42.............888-908-5600 RM Services............................................ Page 08.............331-300-7955 Up ‘N Adam Service & Supplu Inc........ Page 28.............877-876-2326 Berkel Midwest..................................................................800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE Mr Appliance of West Loop................... Page 23.............312-626-5467 Berkel Midwest..................................................................800-921-9151 Major Appliance Service...................................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED K & L Liquidation.................................... Page 28.............847-854-9913 March Quality Used & New Equip......... Page 44.............800-210-5895 Berkel Midwest..................................................................800-921-9151 RESTAURANT FURNITURE Richardson Seating FSE Division.......... Page 30.............312-829-4040 RESTAURANT INSURANCE Society Insurance..............................................................888-576-2438 RESTAURANT REAL ESTATE SALES John Moauro Home Finders USA....................................708-921-4939 Nick Dibrizzi/Coldwell Banker...........................................708-562-9328 Ted Aretos/ Eatz & Associates.........................................815-761-8334 RESTAURANT-DESIGNERS Losurdo Inc........................................................................630-833-4650 Sarfatty Associates...........................................................847-920-1100 RE-UPHOLSTERY Chicago Booth......................................... Page 19.............773-378-8400 Joe’s Furniture Upholstery.................... Page 05.............773-965-4828 ROOF TOP GREASE CONTAINMENT SYSTEMS Enviromatic Corp of America................ Page 14.............800-325-8476 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing.................. Page 18.............708-387-9784 RUBS Char Crust................................................ Page 23.............773-528-0600 SALAD-DRESSINGS Ken’s Foods........................................................................800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils....................... Page 15.............773-265-6500 Tec Foods Inc.....................................................................773-638-5310
Classifieds / Buyer’s Directory SANITATION CERTIFICATION Illinois Restaurant Association............. Page 26.............312-787-4000 SAUCES Sahara Harissa........................................ Page 03.............585-755-0695 SAUSAGE Anichini Brothers...............................................................312-644-8004 Crawford Sausage.............................................................773-277-3095 Vienna Beef........................................................................773-278-7800 SCALES Berkel Midwest..................................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company....................... Page 28.............773-847-1820 SEAFOOD Fisherman’s Pride................................... Page 21.............800-543-2110 SEASONING BLENDS Rollicking Buckaroo..........................................................415-737-5265 SEATING Dearborn Sourcing LLC......................... Page 40.............312-243-6214 Seating Hub........................................................................773-379-7777 Trendler Inc.........................................................................773-255-4407 Waco Manufacturing.........................................................312-733-0054 SELF-SERVICE ORDERING KIOSKS Infi USA...............................................................................888-857-9831 SERV SAFE FOOD SAFETY CERTIFICATION Badger Food Service Consulting......................................262-902-2947 SEWER(MAINT)-RODDING & JETTING Tierra Environmental.............................. Page 25.............888-551-1998 SHAKE MIX Fox Valley Farms................................................................630-231-3005 SHORTENING Columbus Vegetable Oils....................... Page 15.............773-265-6500 SLICERS-AUTOMATED CES Nationwide...................................... Page 19.............773-533-3333 Berkel Midwest..................................................................800-921-9151 SLICERS-SALES & SERVICE Berkel Midwest..................................................................800-921-9151 SOCIAL MEDIA MARKETING Chicago Social Media Marketing.......... Page 46.............847-387-9873 SOFT DRINKS PepsiCo Foodservice.........................................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies.................................. Page 19.............630-483-2256 SOFT SERVICE MIX Fox Valley Farms................................................................630-231-3005 SOUP BASES Tec Foods Inc.....................................................................773-638-5310 SOUPS Bistro Soups (Div of Vienna Beef)...................................773-278-7800 Vienna Beef........................................................................773-278-7800 SPICES Tec Foods Inc.....................................................................773-638-5310 SPICES & SEASONING BLENDS Char Crust................................................ Page 23.............773-528-0600 SPIRITS R Jelinek Midwest..............................................................708-691-3895 STAFFING AGENCIES Midway Staffing...................................... Page 12.............708-397-8800 STAINLESS STEEL EQUIPMENT Prairie View Industries Food Service.... Page 26.............800-554-7267 STEAM CLEANING Olympia Maintenance.......................................................708-344-0344 SUPERMARKET EQUIPMENT CES Nationwide...................................... Page 19.............773-533-3333 Berkel Midwest..................................................................800-921-9151 SUPERMARKET EQUIPMENT REPAIR Up ‘N Adam Service & Supply Inc........ Page 28.............877-876-2326 Berkel Midwest..................................................................800-921-9151 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest..................................................................800-921-9151 TABLES-ALL TYPES Chicago Booth......................................... Page 19.............773-378-8400 Richardson Seating FSE Division.......... Page 30.............312-829-4040 Waco Manufacturing.........................................................312-733-0054 TAMALES Supreme Frozen Products................................................773-622-3777 TAX APPEALS (PROPERTY) Reveliotis Law PC................................... Page 22.............312-230-0160
Food Industry News® — January 2026 TAX PAYMENTS Cook County Treasurers Office........................................312-443-5100 THEATERS AND VENUES Onesti Entertainment Corporation...................................630-962-7000 TOMATO PRODUCTS Neil Jones Food Company................................................800-543-4356 Pastorelli Foods.................................................................800-SOS-AUCY Red Gold.............................................................................765-557-5500 TRADE PUBLICATIONS Food Industry News..........................................................847-699-3300 TRADE SHOWS & EVENTS National Restaurant Association.....................................800-424-5156 TRUCK BODIES-SALES & REPAIR Paramount Truck Body.......................... Page 43.............312-666-6441 UPHOLSTERY CLEANING Sexton Group Floor Care...................................................847-827-1188 VEGETABLES-FIRE ROASTED Neil Jones Food Company................................................800-543-4356 VEHICLE WRAPS Paramount Truck Body.......................... Page 43.............312-666-6441 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America................ Page 14.............800-325-8476 Olympia Maintenance.......................................................708-344-0344 VERTICAL BROILERS Optimal Automatics................................ Page 14.............847-439-9110 WAFFLE-BATTER & MIX Tec Foods Inc.....................................................................773-638-5310 WALK-IN COOLER REPAIR & MAINTENANCE Mechanical 24......................................... Page 14.............847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer....................... Page 08.............630-879-3131 WAREHOUSE LABOR Midway Staffing...................................... Page 12.............708-397-8800 WEBSITE DESIGN Americaneagle.com................................ Page 33.............847-699-0300 WEDDING CAKES Ideal Bakery............................................. Page 31.............773-631-6897 WELDING & FABRICATING KOP Ind. Welding & Fabrication............ Page 05.............630-930-9516 WHIPPED CREAM Instantwhip Chicago.............................. Page 05.............773-235-5588 WIND SCREENS Thatcher Oaks Awnings......................... Page 02.............630-833-5700 WOOD FLOOR CARE Sexton Group Floor Care...................................................847-827-1188 WORKERS COMP INSURANCE Heil & Heil Insutance Agency................ Page 16.............847-866-7400 Serpe Insurance...................................... Page 06.............773-871-0809 Employco USA...................................................................620-920-0000 Society Insurance..............................................................888-576-2438 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies.................................. Page 19.............630-483-2256
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Classifieds / Businesses for Sale
Food Industry News® — January 2026
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Food Industry News® — January 2026
Free for Food Business Professionals, Chefs, Owners, and Buyers. No RSVP Needed. Free to Attend, Learn and Network. Free Food Tastings and Raffle Prizes.
Restaurant Marketing BOOT CAMP Set for the March 3rd Shmoozefest Join us for the next free Shmoozefest on March 3, 2026, where we’ll present a fast-paced, practical “Restaurant Marketing Boot Camp” designed to help operators navigate today’s uncertain economy. With many restaurants looking for ways to boost sales and strengthen customer loyalty, this special session will focus on simple, effective marketing approaches you can put to work immediately. The event will feature a panel of seasoned marketing experts who will share real-world strategies to help you sharpen your digital presence, build a stronger marketing plan, and apply proven techniques that increase store traffic, elevate guest engagement, and improve overall satisfaction. Whether you’re looking to refresh your brand, strengthen community outreach, or make better use of online tools, this discussion will offer valuable, actionable takeaways. As always, no RSVP is needed – just come ready to learn, connect, and Shmooze with other members of Chicagoland’s food industry community. Sponsorship opportunities are still available.
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Food Industry News® — January 2026
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Rise of Sour and Tangy • Consumers are gravitating towards sour flavors in their food choices. • Sour flavors rose 15% in menu mentions over the past two years. • Popular sour ingredients include fermented items, citrus-forward sauces, and naturally tart fruits like yuzu and tamarind. • The trend is influenced by global cuisines where sourness plays a key role, such as in Korean and Filipino dishes. • Fermented foods linked to wellness, with growing interest in gut health. • Tamarind and yuzu highlighted as versatile with complex flavors. – Roland Foods
How Companies Develop New Items Without Technical Expertise Charlie Baggs Culinary Innovations (CBCI) helps companies create food products from idea to full production. They combine chef creativity, food science, and market research to make sure every product tastes great, meets consumer needs, and can be produced at scale. They start with big ideas and “gold-standard” kitchen recipes, then turn them into formulas that work in real manufacturing, packaging, and distribution. Their process also makes sure products meet regulatory rules and fit each client’s brand strategy. Clients can work with CBCI at any stage – from early planning and spotting new opportunities, all the way to final commercialization and product specifications. This flexible setup makes CBCI useful for CPG brands, restaurant chains, and retailers that may not have the staff or technical expertise to develop new products on their own. CBCI’s cross-functional team includes chefs, food scientists, strategists, and brand experts who work together to balance flavor, technical performance, and market fit. What sets CBCI apart is its mix of strategic insight, culinary creativity, and hands-on R&D. Because they use real kitchen and lab facilities to prototype quickly, they can turn trends and consumer insights into market-ready products with less risk. Ultimately, CBCI is not just a recipe developer – they are a full innovation partner that helps clients create, improve, and scale food products that meet today’s consumer expectations. See their ad on page 4.
Food Industry News® — January 2026
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Wishing our readers and food business professionals a Happy New Year!
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Food Industry News® — January 2026
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Bojangles Unit Growth Across US Bojangles is continuing its growth, demonstrating its strong potential across regions. Brooks Spiers, vice president of franchise sales, highlights the role that consistency and discipline have had in its expansion efforts. “The growth pace gives us a level of national credibility that matters to sophisticated operators, and it signals that our model is durable, our demand is broad, and our brand is accessible nationwide,” Spiers said. – Source: QSR
Performance Foodservice – Chicago Wins National Latin Cuisine Brand Award Performance Foodservice recently hosted its Annual Protein Summit, where the Chicago branch was recognized as the Fiscal Year 2025 Contigo Opco of the Year. Out of 65 distribution centers nationwide, Chicago ranked first in the top tier for Contigo protein product sales growth. Chris Holden and Mark Misch Contigo, which means “with you” – is Performance Foodservice’s exclusive brand celebrating the authentic and diverse flavors of Latin cuisine, from Mexico and the Caribbean to Central and South America. Performance Foodservice, a division of Performance Food Group, delivers to more than 125,000 locations daily. The Chicago operating company began foodservice distribution in 1956 under the legacy company name, Fox River Foods, Inc., which joined Performance Foodservice in 2012. Based in Montgomery, Illinois, Performance Foodservice-Chicago serves independent restaurant operators across Illinois, Indiana, Wisconsin, and Michigan. You can see their ad on page 13.
Thanks for Reading You Make Chicago’s Food Industry Great!
Food Industry News® — January 2026
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Our December Shmozefest event brought together people from all channels of business and the food industry. The first hour they were treated to valuable insights from Carin Stutz followed by networking food tastings and free raffle prizes. Our hearts are filled with gratitude for the sponsors, the attendees and all of the great companies who provided us with additional raffle prizes. Be sure to attend our next event on Tuesday March 3, 2026 at Moretti’s in Edison Park Chicago. Sponsorships are still available. The pictures are from the wonderful evening. Special shout out to the Moretti’s team for their unending hospitality and dedication to quality and service.
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Food Industry News® — January 2026
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Columbus Vegetable Oils launches Nature’s Secret, a new line of certified Non-GMO oils, designed to meet the growing demand for clean-label, better-for-you ingredients. Available in convenient 35 lb. packaging, the Nature’s Secret lineup includes four varieties – canola, sunflower, soybean and avocado oils – with high oleic options offered for the canola, sunflower and soybean varieties. “We are excited to introduce the Nature Secret’s line because it delivers the durability and neutral flavor that today’s professional kitchens demand, while aligning with growing customer preferences for nonGMO and better-for-you products,” said Paulette Gagliardo, President, Columbus Vegetable Oils. “Our Nature’s Secret oils are built for the back of house – providing longer fry life, cleaner flavor and a healthier nutritional profile without compromising performance. This line represents the next step in our commitment to innovation, quality and sustainability.” The new lineup also includes high oleic sunflower, high oleic canola and high oleic soybean. High oleic oils are known for their exceptional oxidative stability and heart-healthy monounsaturated fats, making them an ideal choice for chefs seeking healthier alternatives without compromising functionality or flavor. Available in foodservice-friendly packaging options – including 35 lb. jugs, 4/1-gallon cases and bulk containers, like drums and totes. You can see the Columbus Vegetable Oils ad on page 15.
Food Industry News® — January 2026
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Your Food. Our Focus. Perfectly CaptureD. We craft story-driven, striking images that capture the artistry behind every dish. From restaurants to food brands, we collaborate with clients who value presentation as much as taste. Serving the Chicagoland food scene from our Elk Grove, IL studio.
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2026 Point-of-Sale Health Checklist for Restaurant Owners How to Know When It’s Time to Rethink Your System Many restaurant and bar owners rely heavily on their point-ofsale (POS) system to manage daily operations, yet outdated or misconfigured systems can quietly drain time and profits. As the foodservice industry becomes more tech-driven, knowing when your system is due for an upgrade is essential. If your POS crashes during peak hours, lacks contactless payment options, or causes confusion for staff, these are signs it may be holding your business back. Systems that do not integrate with delivery apps or track inventory in real time often result in missed sales and slower service. Hidden processing fees, long wait times for support, and complicated menu edits are additional red flags. To Evaluate Your System, Ask: • Can it accept mobile wallets like Apple Pay or Google Pay? • Are reports and sales insights easy to access? • Is it helping you grow, or just getting in the way?
POS consultants help owners uncover inefficiencies and match their business with the right solution. Whether using Toast, Micros, SpotOn, Clover, or others, expert support can simplify transitions and improve operations. You may find Flash Transact listed in our buyer’s directory under POS System Programming & Consulting. Contact them for a free POS audit and consultation.
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Food Industry News® — January 2026
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CHICAGO’S #1 BBQ SPICE EXPERT As one of the industry’s most respected BBQ experts, Phil Wingo is passionate about helping others. From our full line of rubs, seasonings, blends and sauces to customized and private label items available in Bulk and Retail Sizes, we have the products and expertise to help you generate new sales and profits! Call us today.
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Four Seasons Resort and Residences Puerto Rico, Where Nature, Luxury and Culture Thrive Set within and surrounded by three nature reserves along two miles of pristine, palm treelined beach, the newly refurbished Four Sea- The resort is set within three nature reserves sons Resort and Residences Puerto Rico is now along a pristine, palm tree-lined beach open with an enhanced program of experiences that connect guests with the natural beauty and culture of the island. “In Puerto Rico, we’ve truly found an exceptional setting – surrounded by vast natural beauty and conveniently located for travelers eager to explore the best of the island with Four Seasons,” notes Rainer Stampfer, Four Seasons President, Global Operations, Hotels and Resorts. “Together with our visionary owner-partners at Paulson Puerto Rico, we are proud to present the newest jewel in our collection of Four Seasons resorts across the Caribbean and where our signature service and unparalleled experiences will define every stay.” Already a favorite destination for sunseekers, the resort now showcases comprehensive enhancements and refurbishments, including a redesign of all guest rooms and suites, and refreshed interiors at Casa Grande the inviting arrival space with an oceanfront terrace and the Lobby Lounge. The resort also debuts new culinary concepts, an expanded racquet center, and a host of new experiences focused on natural discovery and cultural exploration. The sprawling resort, located a half hour from the airport in San Juan, is set within its own 483-acre private nature reserve, and surrounded by two protected sanctuaries. Guests are invited to explore more than seven miles of hiking trails, bike paths and waterways, on their own or in the company of expert guides who will introduce the island’s unique flora and fauna, including more than 50 species of birds, plus the leatherback sea turtles that nest there each spring and summer. The resort’s commitment to conservation and sustainability includes community education initiatives, an onsite animal sanctuary, and a pet shelter. Four Seasons guests can enjoy a range of experiences unique to Puerto Rico that celebrate its rich history and colorful culture – from meaningful local traditions to inspired culinary celebrations. Executive Chef Victor Rosado is passionate about his native country’s cuisine, going back to his childhood cooking alongside his grandparents and fueled by his work with leading chefs including Jean-Georges Vongerichten and José Andrés. Ten dining and bar concepts at the resort include El Bembe, a lively lobby lounge that celebrates Puerto Rico’s finest rums and tropical cocktails served up with live music and chef’s interpretations of local street snack favorites. The resort offers guided food and walking tours through Old San Juan, where guests can explore Puerto Rico’s rich history and vibrant culture. Highlights include the 16th-century fortress of El Morro, with knowledgeable guides sharing stories and tailoring each tour to guests’ interests. The concierge team can also recommend off-the-beaten-path restaurants and bars across the island’s picturesque villages and beach communities, including Flamenco Beach in Culebra, known for its white sand, turquoise waters and iconic tank relics. Enjoy local artisan shops, chic boutiques, designer stores and the luxury Mall of San Juan. Bahía Beach Golf Club – an Audubon International Silver Signature Sanctuary which includes an 18-hole Robert Trent Jones Jr. championship course, driving range with simulator and other practice facilities The Boat House, perched on the edge of one of several private lakes on the property, is the best place to begin exploration of the resort’s network of canals and ponds, or to just have a blast on the inflatable waterpark. There’s also a beachside watersports center for kitesurfing and windsurfing, and the opportunity for anglers to catch and release fish on the resort’s lakes. The spa is an oasis of both wellbeing and indulgence, with ten treatment rooms, relaxation areas, sauna, steam room, hot and cold plunge pools and more. For reservations and more info visit: fourseasons.com/puertorico.
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