Food Industry News: July 2026

Chicago’s Moody Tongue: The World’s Only

Michelin-Starred Brewery

Founded in Chicago in 2014, Moody Tongue Brewing Company was built on the philosophy of “culinary brewing,” or the application of a chef's mindset to the brewing process to highlight flavors and aromatics in balanced beers. Approaching their brewery as a kitchen, the team at Moody Tongue focuses on sourcing high-quality, seasonal ingredients

and thoughtfully incorporating them throughout the brewing process to create a selection of beers designed for the dining table.

Led by cousins Jared Rouben (Brewmaster) and Jeremy Cohn (CEO), Moody Tongue has helped redefine how beer can be experienced within hospitality. Over the past decade, the company has grown from a Chicago brewery into

Lantern Pizza Co. Turns Up the Heat with Major Expansion

Lantern Pizza Co. in Downers Grove is growing to meet the moment. The family-owned neo-Neapolitan pizzeria founded by former McDonald’s Executive Chef Dan Coudreaut and his wife Kim is enclosing its outdoor patio this early summer to add 65 seats – and, for the first time, opening its doors to private parties, a response to the devoted regional following that has made this suburban restaurant one of Chicagoland’s most talked-about pizza dining destinations.

The Loop’s Newest Mexican Dining Destination: Mexican Radio

Roanoke Hospitality is proud to announce a collaboration with acclaimed Chef Dudley Nieto to bring a long-awaited Mexican dining destination to the Loop neighborhood. Mexican Radio is now open at 100 W. Monroe, within the Hyatt Centric Chicago The Loop Hotel. The new concept will turn up the flavor with a dynamic menu of seasonal dishes pulling inspiration from regions across Mexico, including Oaxaca, Puebla, and Yucatán, including inspired tacos, craft margaritas, and a tequila-forward cocktail menu.

“ If you can dream it, you can achieve it.”

At the center of it all is a man who has spent much of his professional life making food on a breathtaking scale, and who gave it all up to get closer to the fire. “I missed making food for people right in front of me,” said Chef Dan Coudreaut who, with his wife Kim, founded Lantern Pizza Co. in 2022. “I missed the immediacy of it.”

Lantern Pizza Co. is a hospitality-driven, family-owned authentic Italian pizzeria located at 1420 Ogden Avenue, Downers Grove, Illinois. The restaurant specializes in Neapolitan-inspired artisan pizzas made entirely in house, including dough, sauce, and fresh mozzarella.

Led by acclaimed Culinary Director Chef Dudley Nieto (Fat Rosie’s, Adobo Grill, Dos Caminos, Rosa Mexicano), a Puebla, Mexico native, the concept draws on more than 25 years of experience in Mexican cuisine, paired with classical French training at Le Cordon Bleu, where he developed a foundation of French precision applied to ancestral Mexican traditions. His approach blends traditional techniques with contemporary execution, delivering dishes that are deeply rooted in heritage and elevated for today’s diner. A published author and James Beard Foundation participant, Nieto has opened numerous acclaimed restaurants and earned recognition from the Mexican government for his contributions to authentic Mexican cuisine.

“For me, this menu is deeply personal, it’s a reflection of the regions, ingredients, and traditions I grew up with,” said Chef Dudley Nieto. “We’re honoring authentic Mexican flavors while introducing thoughtful techniques and presentations that elevate the experience, creating dishes that feel both familiar and exciting for our guests.”

Open daily, Mexican Radio offers breakfast, lunch, happy hour, dinner, and weekend brunch. Guests can expect a menu that evolves throughout the day. With its strong cultural foundation, regional culinary focus, and high-energy setting, Mexican Radio is set to become a standout addition to Chicago’s dining scene this summer.

Pancakes Experience an Experiential Shift

Global pancake trends emphasize ultra-thick cast-iron pancakes, highprotein and functional health ingredients, and globalized flavors like guava or miso, alongside popular Japanese soufflé pancakes. Social media continues to drive interest in visually appealing, Instagramworthy stacks, while savory, plant-based, and fermented options (like sourdough or Moroccan msemmen) gain traction, shifting away from the standard breakfast syrup stacks.

– Source: airalo.com

“By the time you’re 80 years old you’ve learned everything. You only have to remember it.” – George Burns

DINING WITH July 2026

BAKER’S BASKET • 2420 Elmhurst Rd. ELK GROVE VILLAGE, IL 847-595-3524. This is a family- and veteran-owned and operated business, with three generations working together. I was driving by and spotted their sign, so I decided to check it out. The bakery offered a nice variety of traditional baked goods – cookies, muffins, coffee cakes, desserts, and Danish pastries. I picked up a couple of apricot Danishes and a couple of pre-packaged sweet rolls, as well as a couple of individually packaged cakes from the case; one was topped with coconut and the other was topped with pineapple. I enjoyed my treats. The employee working that day was so nice!

GREENWOOD DELI – NEW YORK BAGEL & BIALY • 8794 W. Dempster ST. NILES, IL 847-390-0993. At this shop, you can get fresh boiled New York-style bagels and bialys; choose from mini or regular size. I’ve stopped in here numerous times to pick up an assortment of bagels; my favorites include the plain, everything, onion, and raisin walnut. You can get your bagel toasted with cream cheese as well. Sometimes I order the everything bagel toasted with chive cream cheese or the lox and bagel sandwich on a plain bagel with plain cream cheese and tomato, with potato salad on the side. They have a nice sandwich and salad selection and plenty of choices for cream cheese. And if you have a sweet tooth, they do have a selection of donuts, cookies, and other treats too.

JIM & TOM’S • 123 W. Irving Park Rd. BENSENVILLE, IL 630-694-1112. The Original Jim & Tom’s has been serving the community since 1974. Their extensive menu features everything from Italian beef, burgers, chicken, gyros, and ribs to salads and much more. I ordered a hot dog with all the classic toppings – mustard, relish, onions, tomatoes, a pickle spear, and a pepper – along with an order of onion rings. To top it off, I enjoyed a strawberry shake that was thick and creamy. In addition to their food offerings, they also serve beer and wine and have a separate room with slot machines for guests looking for a little entertainment. The service was fast and friendly, and I appreciated the extra touch of having the menu stapled to the bag with my order.

RISE’N ROLL BAKERY • 1542 US Highway 41 SCHERERVILLE, IN 219-319-0911. This is a delightful Amish bakery with several locations across Northwest Indiana and is renowned for its made-from-scratch donuts that are simply irresistible. You can’t help but get more than one donut because everything in the case looks so fresh and delicious. I loved the chocolate strawberry donut that had strawberry filling in it and the caramel crunch donut. Plus, I tried a cinnamon donut. And their coffee is very good. In addition to their delicious baked goods, they offer a range of traditional Amish food items, including jams and farm butter, allowing customers to take home a taste of authentic Amish heritage. For families, there’s an added attraction: an Amish wagon on display in the store that kids can climb on. This is a must-visit stop!

SSYAL CHICAGO KOREAN RESTAURANT • 4201 W. Lawrence Ave., Chicago, IL 773-427-5296. This is a spot my friends rave about, and now I see why. The food and service are wonderful. We started off with the japchae, a flavorful stir-fried glass noodle dish with beef, onions, mushrooms, carrots, and rape flowers, along with an order of vegetable dumplings. Both were excellent. I also tried the seafood noodle soup, which had shrimp, carrots, zucchini, seaweed, and green onions – light yet satisfying. For our entrée, we ordered the spicy chicken galbi, a marinated grilled chicken dish with just the right amount of heat and tons of flavor. They offer a wide variety of interesting items on the menu, so there’s plenty to explore on future visits.

Skippy’s has always been a neighborhood place where family and friends could come together and enjoy great food at reasonable prices. From the very beginning in Roselle everyone here has strived to provide the best service with efficiency and consistency. Back in the 80s Kostas and Voula Volkos along with their two sons, Tom and John opened their first Skippy’s in Roselle, IL and have never stopped serving their respective communities.

Using the finest ingredients with freshest produce, meals are created from scratch daily. In doing so, we believe “doing things the right way” have gone along way for this family and will continue to for years to come.

Tell us about Skippy’s and how you got started?

Back in the 80’s, Kostas and Voula Volkos along with their two sons, Tom and John opened their first Skippy’s in Roselle, IL and have never stopped serving their respective communities.

What makes Skippy’s unique?

Using the finest ingredients with freshest produce, meals are created from scratch daily. In doing so, we believe “doing things the right way” has gone a long way for this family and will continue to for years to come.

Why you use Devanco Gyros, chicken gyros, and Italian beef?

Great products, but more importantly: a great family company to work with.

Do you offer catering?

Yes, we have a complete platform for catering our products.

FOUR LOCATIONS!

Check Skippy’s Out Here

Italian Village Restaurants Expands Downtown Legacy with Opening of Café Pisolino

Italian Village Restaurants, a cornerstone of Chicago dining since 1927, is expanding its presence with the addition of Café Pisolino, a new Italian espresso bar opening on the ground floor of its historic Loop location. Long known as a multi-level destination housing The Village, Vivere, Sotto, and Bar Sotto, the restaurant group continues to build on that legacy with a new casual, day-to-day offering. Inspired by the Italian idea of a pisolino, or a short midday pause, the café introduces a casual daytime experience, inviting guests in for coffee, something light, or simply a break from the pace of downtown.

Newtons, the Ooey Gooey, Rich and Chewy cookie bar made with real fig, is introducing a refreshed brand identity and updated packaging design. Rolling out nationwide, the updated design brings a modern, vibrant expression to Newtons packaging while continuing to spotlight the fig cookie bar generations of fans know and love. The new packaging celebrates Newtons 130-year heritage while introducing the cookie bar to a new generation.

Roanoke Hospitality Announces Expansion of La Bella Trattoria with Second Location

Roanoke Hospitality, the Chicago-based restaurant group behind some of the city’s most sought-after dining destinations, announces the expansion of its beloved La Bella Trattoria concept in the Loop with a new Streeterville location, La Bella Trattoria on Rush. The lively Italian dining experience will bring a fresh chapter to one of Chicago’s most dynamic corridors at 101 E. Erie St. Inspired by the warmth and tradition of Italy’s neighborhood trattorias, the concept will seamlessly blend timeless Italian cuisine with modern Chicago energy.

“La Bella Trattoria on Rush represents a natural and exciting evolution of what we have built with La Bella Trattoria Loop, and it has been such a special concept to bring to life alongside our talented team. We are building an experience that goes far beyond a great meal, but one that honors the Italian traditions at the core of everything Roanoke Hospitality stands for while bringing something completely fresh and unforgettable to this city. We cannot wait for Chicago to taste what we have been working on.”

Tempesta Artisan Salumi: Five Generations of Craft

The culmination of more than 100 years of family expertise, Tempesta Artisan Salumi is rooted in the rich Calabrian legacy of making unapologetically authentic and inspired products.

Upon emigrating to Chicago from Spilinga, Italy Agostino Fiasche, set out to rediscover the full-flavored ’nduja (en-DOO-ya) of his native Calabria. Finding no suitable offering in America, Agostino and his son, Tony, pledged to create their own signature ‘nduja, and other salumi, by using only heritage Berkshire pork from kindred midwestern producers. Today Agostino and Tony serve as the entrusted artisanal guardians of Tempesta – their muse, a reference to

the Roman goddess of storms and her playful nod to the Windy City. Their locally made, artisan pork products are never given antibiotics, no growth promotants or hormones, and always vegetarian-fed. Products range from Sopressata Piccante and ‘Nduja to Uncured Pepperoni, Sobrasada and many more. Their newest offerings – ‘Ndujadella and Spianata are exciting expansions of their product line. The process and preperation of Tempesta Artisan Salumi has been perfected over generations. From curing, smoking, caring and aging their meat, they make sure to do their craft in the way you get a natural and traditional quality product.

Food Network: Four New Series

New Series Include FlavorPacked Kitchen Chaos, BBQ Competition Pitmasters, Reimagined Classic, Restaurant Impossible: Last Call, Hidden Camera Rescue Series Kitchen

Undercover, New Tournament Guy’s Grocery Games: Global Games and the Return of The Great Food Truck Race.

“Food Network is expanding its summer slate with bold new originals and content designed to drive audience engagement,” said Betsy Ayala, President, Food Network. “Paired with fresh takes on proven favorites, the lineup offers something for every viewer.”

Chef-Inspired Jelly Belly Flavors

Jelly Belly’s Bean Appétit campaign introduces a modern identity to court a new generation of fans. The campaign features curated collections such as Endless Summer and Signature 10, a refreshed packaging look and digital short films showcasing iconic flavors. The SFA member’s latest branding strategy centers on authentic, chef-inspired flavors, positioning the Jelly Belly at the intersection of confectionery and gourmet experiences. The use of bold packaging, curated flavor collections and digital storytelling underscores the company’s commitment to flavor-forward branding.

– Source: Parade

“Nuts on Clark” Takes Off on American Airlines

Get ready for takeoff as “Nuts on Clark” and American Airlines celebrated the launch of their exciting new onboard product partnership rolling out on all American Airlines flights.

Pizza Hut Remains Favorite Pizza Chain

Pizza Hut emerged as the nation’s favorite pizza chain in YouGov’s survey of over 44,000 Americans between March 2025 and February 2026, chosen by 19.1% of respondents and followed closely by Domino’s with 17.1%. Papa Johns, Little Caesars and Marco’s Pizza rounded out the top five. While national chains dominate, more than one in five Americans prefer local or regional pizza brands over the eight national names surveyed, reflecting deep hometown loyalty. – Source: Food & Wine

“Nuts on Clark” was founded at 3830 North Clark Street, Chicago in 1979 by Herbert Kenney, a Real Estate broker. His artist wife, Estelle created the logo and store design. He purchased the warehouse building to be their dwelling, with a portion to be Estelle’s art studio to create paintings & sculpture. Herbert reserved the store front spaces for his dream to open a nut business. One morning at 6 am, shortly after they settled in the building on Clark Street in Wrigleyville Chicago, Herb asked Estelle to think of a name for his planned nut business. Estelle answered, “Nuts on Clark” and Herb said, “make a brochure.” She immediately drew her image of the logo, “Nuts on Clark” and wrote the brochure to announce the opening. Since “Nuts on Clark” opened in 1979, she has created all product packaging, displays & signage. “Nuts on Clark” is a Chicago-based, women owned, family run company.

“Nuts on Clark” has locations in O’Hare International Airport in Terminals 1, 2, 3 & 5, and in Midway International Airport in Concourse A Food Hall. “Nuts on Clark” Popcorn locations pop fresh “Nuts on Clark” Signature butter popcorn and offer a selection of their freshly made gourmet flavors: Original Caramelcorn, Real Cheesecorn, Real Spicy Cheesecorn, Kettlecorn, Pecan Caramelcorn Nut Glaze, Cashew Caramelcorn Nut Glaze, and Almond Caramelcorn Nut Glaze. They also offer a large assortment of gourmet nuts, delicious chocolates and gifts. You can also shop at their main store which is located at 3830 N. Clark Street in Chicago.

What Makes a Steak

Worth Coming Back For?

Long before celebrity chefs, social media and online reviews, Chicago’s legendary Al Farber’s restaurant built a loyal following the old-fashioned way: by serving steaks and roasts so memorable that guests returned again and again. The secret was Char Crust.

Created in 1957 at Al Farber’s, Char Crust seasoning was developed to create a flavorful crust on steaks and roasts while helping seal in natural juices. The result was a signature steak experience that became synonymous with the restaurant itself and helped make Al Farber’s a Chicago dining destination for nearly two decades.

Today, nearly 70 years later, the challenge facing operators remains the same: How do you deliver a steak that guests remember – and return for – while managing labor costs, food costs and kitchen consistency?

That’s where Char Crust continues to earn its place in professional kitchens. Unlike marinades or multi-step processes, Char Crust is applied in one simple step before cooking. As the steak cooks, the seasoning forms a flavorful crust that enhances appearance, locks in natural juices and delivers the bold flavor guests expect from a premium steakhouse experience. Operators appreciate the simplicity. Guests remember the flavor.

Restaurants across the country continue to feature Char Crust on signature menu items, including well-known destinations such as Wildfire and other respected restaurant groups that rely on Char Crust to create memorable steak, roast, seafood and poultry dishes. For many operators, it has become part of the recipe that keeps guests coming back week after week.

In an industry where labor is tight and consistency matters more than ever, sometimes the most effective solutions are also the simplest. After all, if a seasoning could help build a legendary Chicago steakhouse in 1957, perhaps it can help build your signature steak program today. You can see the Char Crust ad on page 20.

Mechanical 24 Celebrates 10-Year Anniversary

Celebrating its 10th anniversary, Mechanical 24 has built a strong reputation for delivering dependable service, competitive pricing, and on-time performance for commercial customers throughout the market. The company specializes in commercial HVAC and refrigeration services, offering design build installations, comprehensive maintenance programs, and 24-hour emergency repair services designed to keep businesses operating efficiently.

Since its founding, Mechanical 24 has been focused on providing customers with long term solutions rather than temporary fixes. Company representatives explain that recurring equipment issues can disrupt daily operations and impact profitability, which is why their experienced technicians work to identify

Hospital Nutrition

Affected by Food Costs

US hospitals are facing a challenge from rising food prices as they try to comply with HHS’ directive to serve healthier meals in line with new federal nutrition guidelines. While the “food is medicine” movement is gaining traction, prices for key menu items such as meat and vegetable oil are reaching record highs due to global supply chain disruptions and geopolitical conflicts. These rising costs are forcing hospitals to make difficult financial trade-offs as they attempt to comply with the voluntary guidelines, which promote healthier and often costlier ingredients.

– Becker’s Hospital Review

and correct the root cause of problems whenever possible.

As a ComEd contractor, Mechanical 24 also helps qualifying customers secure valuable energy efficient rebates that can significantly reduce operating and utility costs. The company’s maintenance plan customers receive priority emergency service, and while overtime charges may apply, there is no emergency service call fee for participating clients.

Known for its responsive customer service and skilled technical team, Mechanical 24 continues to provide precision workmanship on everything from new installations to complex refrigeration and HVAC repairs. As the company celebrates a decade in business, its commitment remains focused on helping customers keep their operations running smoothly and efficiently every day. You can see their ad on page 10.

If you’re lucky enough to work in the food business, you’ll never starve.

•

Flat Bread Pizzas Everyone Will Love

It’s been a few years since Father and Son Pizza closed its final Chicago location, leaving a noticeable void for loyal customers who had made its thin & crispy tavern-style pizzas a weekly tradition. For more than 75 years, the brand was a Chicago staple; one that many still miss.

Now, that legacy is making a return in a new form. Reintroduced as Third Stone from the Sun Pizza, the family-owned business is bringing its beloved thin-crust offerings back to the market through Sysco distribution. Bars, restaurants, country clubs, and other operators throughout the Chicago area can now serve this time-tested favorite in their own kitchens.

The current lineup includes the original Father and Son 12” thin and crispy cheese pizza, along with a gorgonzola and caramelized onion flatbread and a Thai peanut flatbread. Each product remains true to its roots, made by hand using extra virgin olive oil and Wisconsin whole milk mozzarella. This foodservice product is available direct and through distributors like Sysco Chicago.

Reinforces Outdoor Recreation as Essential to Public Health

Insights from KOA’s 2026 Camping & Outdoor Hospitality Report reinforce the growing alignment between outdoor travel and personal wellness:

• 77% of campers say being in nature alone improves their wellbeing, without the need for structured programming.

• 61% prioritize slowing down and being present as their primary travel goal.

• Nearly half of travelers book outdoor trips specifically to recharge or support mental health.

• 81% report measurable improvements in sleep quality and stress recovery while spending time outdoors.

• Over half of all parents say unstructured play for their children is a priority when planning their vacation.

IBIE Wins Grand Award for Fastest-Growing Non-Annual Show by Blended Growth

The International Baking Industry Exposition (IBIE) has earned the Grand Award for Fastest-Growing Non-Annual Show by Blended Growth as part of Trade Show Executive’s Fastest 50 Awards Class of 2025. IBIE, the Western Hemisphere’s largest and most comprehensive baking event, was honored during the Fastest 50 Awards & Summit, April 22-24, in Baltimore, Maryland.

Rapid Expansions of

Yemeni Coffeehouses

Yemeni coffeehouses have seen rapid expansion across the United States, with the number of cafés operated by major Yemeni-style chains increasing by 50% in 2025 to 136 locations nationwide. While initially centered in cities with large Arab American populations such as Dearborn, Michigan, and neighborhoods in New York City, these coffeehouses are now spreading to suburbs and regions far from traditional hubs. Their menus blend traditional Yemeni drinks like Adeni chai and qishr with contemporary offerings, appealing to both diaspora communities and a broader clientele. Chains like Qahwah House and Yafa Café have become fixtures in American cities, driving the rise of Yemeni coffeehouses as central community spaces. – Source: Serious Eats

Using LTOs for Menu Transformation

Limited-time offers have increased 157% since 2019, with nearly 43,000 launches projected this year, according to Technomic research shared at the National Restaurant Association Show in Chicago. The growth is a direct response to consumers’ heightened interest in trying new flavors and experiences, prompting 85% of operators to update their menus with new or changed items last year. Most LTOs are in the cold and nonalcoholic beverage category, followed by specialty drinks, ice cream and sandwiches. LTOs provide a testing ground for new ideas and a chance to create excitement, encouraging experimentation and offering valuable insight into what might become a permanent menu item.

– Source: Restaurant Business

Applebee’s Partners with Wyndham

Wyndham Hotels & Resorts has partnered with Applebee’s to offer free in-room delivery for Wyndham Rewards members who order at least $15 through the Applebee’s To Go service via the Wyndham app. The initiative, which is available at more than 1,100 Applebee’s locations within five miles of Wyndham hotels, gives members 10 rewards points for every dollar spent, while Club Applebee’s members get a 2,500point bonus for their first order.

– Source: Chain Store Age

Gelato Flavors

Berry, Berry Raspberry, Butter Pecan, Cappucino, Chocolate Peanut

Butter, Dark Chocolate, Cinnamon Vanilla, Coconut, Cookies & Cream, Hazelnut, Lemon, Mango, Mint Chocolate Chip, Peppermint, Pistachio w/ Nuts, Pumpkin, Roasted Banana, Salted Caramel, Spumoni, Strawberry, Strawberry Stracciatella, Tiramisu, Vanilla Bean

Italian Ice Flavors

Berry, Berry Raspberry, Blue Raspberry, Chocolate, Cherry, Grape, Kiwi Strawberry, Lemon, Lime, Mango, Orange, Passion Fruit, Peach, Pineapple, Pomegranate, Rainbow Sherbet, Strawberry, Watermelon

The Shift to Natural Colors in Food Products

US retailers, including Target, Walmart and ALDI, are moving away from artificial colors in food products, prompting brands to reformulate their offerings across categories such as snacks, cereal and frozen treats. Target has updated its cereal aisle to eliminate synthetic colors, working with brands such as Seven Sundays to introduce new products made with natural dyes. Aldi plans to remove synthetic dyes from its private-label foods by the end of next year, and Walmart and Sam’s Club are also progressing with similar initiatives. As a result of the trend, brands that already focus on natural ingredients are seeing expanded opportunities in mainstream retail channels.

– Source: Modern Retail

FBEE Tours Richardson Seating

Members of the Food Beverage Equipment Executives of Chicago recently toured the Richardson Seating factory in Chicago, where attendees were given an inside look at how the company manufactures its commercial seating products.

Now in its third generation of family ownership, Richardson Seating has built a long-standing reputation for producing commercial-grade bar stools, chairs, and seating for restaurants and hospitality venues across the country. During the visit, FBEE members had the opportunity to see firsthand how many of the company’s traditional hands-on manufacturing methods continue to be used throughout the production process today.

Ira Lichtenstein, CEO of Richardson Seating, led the tour and walked attendees through each stage of production, including frame fabrication, welding, upholstery, finishing, and final assembly. Discussions focused on how experienced employees, manufacturing consistency, and ongoing process improvements have helped the company improve efficiency and lead times while maintaining the craftsmanship and durability Richardson Seating is known for.

Visitors also learned that many Richardson Seating products manufactured decades ago remain in active use today in restaurants and hospitality venues across the country, reflecting the long-term durability of the company’s seating and the company’s emphasis on building products for commercial use.

The tour provided FBEE members with a closer look at the level of coordination, skilled labor, and attention to detail involved in manufacturing commercial furniture in the United States. Below are photos from the factory tour highlighting portions of Richardson Seating’s manufacturing process. You can find their ad on page 29.

Managing Commodity Risk with Fifth Third Bank

Commodity hedging solutions from Fifth Third Bank help businesses manage price volatility and improve financial predictability. By locking in prices for key inputs – such as fuel, metals, or agricultural products – companies can protect profit margins and reduce exposure to unexpected cost fluctuations driven by market movements.

Hedging strategies also support stronger budgeting and forecasting. With greater cost certainty, management teams can plan more effectively, allocate capital with confidence, and remain focused on growth initiatives rather than reacting to market disruptions.

In today’s environment, many businesses – including food manufacturers and equipment producers – are facing increased margin pressure due to rising commodity costs. By evaluating ways to benchmark and manage raw material inputs more effectively, Fifth Third Bank can help determine whether a hedging strategy is a suitable solution for your business. You can see the Fifth Third Bank ad on page 22.

Burger Bar Wins Chicago Tribune’s Readers Choice: Burger of the Year

Dressed down, a great burger is little without a beef patty that can stand on its own, say the owners of South Loop’s Burger Bar (1150 S. Michigan Ave., Chicago, IL).

Since its debut over 15 years ago, Burger Bar has seen thousands of tourists, concertgoers and Bears fans, downtown workers and neighborhood residents pass through its doors right off Michigan Avenue and Roosevelt Road.

Yet, despite pitfalls and scale-backs for downtown restaurants during and after the Covid pandemic, what keeps customers coming back, co-owners Martin Murch and John McLean say, is a burger with a patty that punches well above its weight. Their 100% USDA Prime beef half-pound patty is more akin to a “steak on a bun,” Murch says.

Murch and McLean, two hospitality industry veterans who’ve worked with companies such as Levy and Hilton, launched Burger Bar under the Good Eats Group back in 2010. The two are constantly innovating new approaches to an American classic with customizable stackers – buns with towering toppings that stretch up to 5 inches high – that Burger Bar is best known for.

The signature Burger Bar stacker that the duo is unveiling this month features a double topping of American cheese, shredded romaine lettuce, tomato, chopped onion, dill pickle, house BBQ hickory smoked bacon and made-fromscratch fry sauce, all on a toasted butter brioche bun. “The base of the sauce is ketchup, mustard, mayonnaise and cayenne. It’s fashioned up from the Utah fry sauce,” McLean said.

Diners can round out their burger with a selection of starters like uber-popular crispy pickles, pork belly “pops” and sriracha chile-glazed wings, and wash it down with their house-brewed 1837 Red Ale or a hand-spun milkshake. Burger Bar is also reviving its Mug Club loyalty club, where beer lovers get free pints, plus access to special events and a secret menu.

Trader Joe’s and Aldi Embrace Foodie Culture

Trader Joe’s and Aldi have cultivated loyal “superfans” through unique strategies, such as limited-edition product drops, exclusive private brands and engaging offline experiences like pop-up shops and food tastings, driving significant customer traffic. The retailers’ approaches leverage the trend of foodie culture and the rise of private brands as trendy and desirable, with both chains excelling at turning everyday shopping into a culturally charged experience, fostering a strong sense of community and brand devotion without traditional loyalty programs. – Source: CO–US Chamber of Commerce

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CHEF PROFILE

Athinagoras Kostakos

NAIA

300 N. LaSalle

Chicago, IL 60654

Current Position:

Executive Chef

First Foodservice Job: I grew up in my father’s tavernas in Athens, but my first real kitchen job was washing dishes and prepping vegetables at a small seaside taverna. I was 14. The old chef taught me one thing: ‘If you respect the ingredients, they will respect you back.’ I’ve never forgotten that.

Favorite Food: Gemista – my mother’s stuffed vegetables on a summer Sunday. Tomatoes and peppers filled with rice, herbs, and sometimes a little minced meat. Even now, my wife makes it for me, and it tastes like home.

Awards/Honors: I was lucky enough to win Top Chef Greece, and in 2014, my team at Bill & Coo in Mykonos received two Toques d’Or at the Greek Gastronomy Awards. The real honor, though, is when a Greek grandmother tells me my dish reminds her of her youth. That means more than any trophy.

Memorable Customers: In London, an elderly Cypriot couple came to Meraki. The wife hadn’t spoken much all evening, but after one bite of my kayianas – eggs and tomatoes – she looked at her husband and said, ‘This is how my mother made it.’ They both had tears in their eyes. I almost cried with them.

Worst Part of Job: The loneliness. The nights I miss my children’s school plays, the family celebrations I can’t attend. This job asks for everything. Sometimes I wonder if I’ve given too much. But then I smell fresh oregano on a grill, and I remember why I started. Most Humorous Kitchen Mishap: Early in my career, I tried to impress a French chef by making a complicated sauce without tasting it first. I served it to a table of regulars. The head waiter came back and whispered, ‘Chef… they say it tastes like the sea… in a bad way.’ I had accidentally used spoiled fish stock. We had to comp their meal and I hid in the walk-in freezer for ten minutes out of sheer shame. Favorite Food to Prepare: Psistaria – whole fish or lamb cooked over charcoal. No complicated techniques, no foams or powders. Just fire, good olive oil, fresh herbs, and patience. It’s the kind of cooking that reminds me of family gatherings as a child. What part of the job gives the most pleasure? Watching a group of strangers become friends over a shared meal. The moment when someone closes their eyes and smiles after the first bite –that silence says everything. Food is my way of bringing people together, and that never gets old.

If you couldn’t be a chef, what would you be and why? A professional athlete, maybe. Before cooking, I trained seriously in judo and jiujitsu – I even dreamed of competing in the 2004 Athens Olympics. An injury ended that dream, but the discipline, focus, and respect for an opponent are things I still carry into the kitchen every day. What was the best advice you ever received? From my mentor, Pietro del Grosso, who took me under his wing when I was young. He said: ‘Athinagora, a chef who doesn’t listen to his customers is like a musician who plays only for himself. Be silent. Watch. Learn.’ That advice changed everything for me.

Where do you like to vacation? I don’t really vacation...but if I had to choose one place to truly rest, it would be a quiet beach in the Paxos, with no phone signal, just the sound of waves and a glass of rose wine.

Who is your greatest culinary influence? Chef Remi Bidron. I followed him from France all the way to Greece, just to learn. He taught me that French technique and Greek heart are not opposites – they can be perfect partners. I owe him more than I can ever repay. What do you enjoy most about FIN: I appreciate that FIN takes Greek and Mediterranean cuisine seriously – not as a trend, but as a living, breathing tradition. They’ve written about my work at Scorpios and NAIA with real curiosity, not just headlines. That kind of thoughtful coverage helps people understand that our food has depth, history, and soul

Griffith Foods Unveils Street Food Discovery in 2026 Food & Flavor Outlook

Griffith Foods released Street Food Discovery, the newest installment of the company’s North America Food & Flavor Outlook, that explores how street foods across the globe are redefining cravings, retail innovation, and menus across the United States, Canada, and Mexico.

Griffith Foods utilizes global and customer insights, culinary expertise, and foresight of its chefs, food scientists, and R&D experts to identify emerging trends and translate them into forward-looking, scalable innovation for customers worldwide.

From birria tacos to Korean corn dogs, frozen street food formats are incredibly captivating to consumers who are increasingly seeking bold flavors, cultural authenticity, and convenient, on-the-go eating experiences. The most recent data reflects this consumer behavior. The frozen street food market has surpassed $543 million in sales and grown 26% over the past two years, which signifies strong demand for restaurant-style experiences at home.

What began in open-air markets and neighborhood food stalls has rapidly emerged as a defining force in product innovation and menu development; social media and the new digital food-sharing culture accelerates discovery and creates compelling, shareable experiences that shape consumer expectations across retail and foodservice.

Griffith Foods’ research highlights several key forces driving the trend:

• Regional street foods are entering the mainstream, inspiring new menu items and retail offerings.

• Multicultural flavor exploration is expanding through sauces, marinades, seasonings, and protein-forward applications.

• Handheld and portable formats continue gaining momentum, as consumers prioritize convenience and flexibility.

• Cultural storytelling and authenticity are becoming essential to product differentiation.

These ingredients are posting remarkable growth across street food and food truck concepts:

• Chocolate +35.3%

• Lime +16.7%

• Sour Cream +15.8%

• Sweet Potato +11.8%

• Gravy +10.3%

For brands looking to translate street food energy into scalable results, the opportunity is clear: by capturing these popular elements and flavors in accessible, convenient formats, manufacturers can bring the excitement of the street to a larger audience.

HR Bootcamp Seminar at the September Shmoozefest

Join us for an informative and practical seminar, “HR Boot Camp,” designed specifically for food business owners, executives, managers, and hospitality leaders.

This insightful session will provide valuable guidance on navigating today’s increasingly complex HR landscape. Attendees will learn food business HR best practices that can help reduce employee-related litigation, improve workplace culture, minimize turnover, how to attract new employees and maintain compliance with evolving employment regulations.

Operating a business in Illinois presents unique challenges, with state, county, and local regulations continuing to expand and making things more complex for every business owner. This seminar will offer practical strategies to help employers avoid costly fines, legal disputes, and compliance issues while creating a stronger and more productive workplace.

The panel will be led by HR expert Jason Eisenhut, Vice President of Employco USA, who will share real-world insights and actionable solutions that business leaders can implement immediately.

As always, Shmoozefest will also feature great networking opportunities, relationship building, and the exchange of ideas in a fun, positive atmosphere.

Key Takeaways:

• Reduce the risk of employee litigation.

• Understand current Illinois employment law challenges.

• Improve employee retention and workplace culture.

• Avoid costly compliance mistakes and government penalties.

• Learn practical HR strategies from experienced professionals. Don’t miss this opportunity to strengthen your business, protect your organization, and gain valuable insights from one of the region’s leading HR experts. This event is free for all food business professionals. No RSVP is required. We look forward to seeing you!

Local News

America 250 Beer from Samuel Adams

Samuel Adams is celebrating the United States’ 250th anniversary by rereleasing its Brewer Patriot Collection, a limited-edition four-pack featuring historically inspired brews from the Revolutionary Era. Originally launched in 2006, this collection honors the brewing traditions and flavor profiles of the 1770s. The profiles celebrate early leaders like Thomas Jefferson, who actively brewed on his estate, and James Madison, who advocated for a national brewery. – Source: Food Dive

Seattle’s Best and Cinnabon Collaboration

Cinnabon has elevated its coffee offerings by introducing Seattle’s Best Coffee across its nearly 2,400 locations to align the coffee program with the quality of its signature cinnamon rolls. By leveraging existing drip coffee equipment, franchisees can adopt the upgrade with minimal additional investment, the company said. – Source: nrn.com

Everybody eats with their eyes! This beautiful fresh berry cream cheese bagel is on display at the Onion Roll, a classic Jewish deli in Oak Park, Illinois, known for its traditional recipes, old-school atmosphere with swivel stools, and popular items like matzo ball soup, bagels, and lox plates. Open since 1954, it offers breakfast and lunch with options for dine-in and takeout, and is praised for its authentic feel and fresh, house-made bagels and cream cheese.

Choose Chicago and Big Bus Tours Chicago announced the launch of a new seasonal shuttle service connecting downtown Chicago with two of the city’s premier South Side cultural destinations: the Obama Presidential Center and Griffin Museum of Science and Industry. Operating now - through Oct 18, 2026. Congratulations to Michael Sexton, who was recently promoted to the office of president at Sexton Group, Chicagoland’s leading choice for floor maintenance, repair, sales and installation. The 55-year-old family business is dedicated to enhancing the image of restaurants and hospitality business. Congratulations to Smyth in Chicago, which was Named No.1 on the List of North America’s 50 Best Restaurants 2026. Smyth is led by husband-and-wife chefs Jon Shields and Karen Urie-Shields. What sets Smyth apart is its deeply personal approach to cooking, rooted in a tight network of growers and purveyors.

Navy Pier will be host to a Saturday evening celebration of the Fourth of July with an iconic fireworks display for the first time in more than a decade. The Fourth of July display features an extended and expanded Independence Day Fireworks spectacle as part of the nationwide America 250 commemoration. Full House Resorts will be breaking ground on the permanent American Place Casino. New $302 million facility set to bring jobs, entertainment and economic growth to Waukegan, Il. American Place has operated in a temporary casino facility since Feb. 17, 2023. The permanent facility will be approximately twice as large, and offer more amenities. Green City Market’s Chef BBQ 2026, Chicago’s premier local food festival, is returning to Lincoln Park on Sept. 10 for its 25th year. Drawing more than 3,000 guests annually, Chef BBQ

brings together over 100 of Chicago’s top chefs, restaurants, brewers, winemakers, and mixologists for an all-inclusive evening celebrating the Midwest’s peak harvest season. Star Spangled Nights at Six Flags Great America will be held July 3 -4, 2026, at Six Flags Great America 542 N. Route 21 in Gurnee, Illinois. Featuring fireworks, patriotic music and summer entertainment. The 97th Annual Lake County Fair will be held Jul 29- Aug. 2, 2026 at the Lake County Fairgrounds & Event Center 1060 East Petersen Rd. in Grayslake, Illinois, with sky-high Ferris wheels and classic fair food to monster trucks, motocross, demolition derby, bull riding, pig races, and livestock competition. The 2026 Illinois State Fair runs August 13–23, 2026 at the Illinois State Fairgrounds, 801 E. Sangamon Ave, Springfield, Illinois featuring concerts, fair food, rodeos, tractor pulls, and a wide range of agricultural and entertainment events. The fair’s theme for 2026 is “Miles of Smiles.” The Chicago Dogs are members of the American Association of Independent Professional Baseball. Named after Chicago’s favorite and oldest culinary tradition, the Chicago Dogs’ logo features the colors and stars of the iconic Chicago flag. Home games are played at Impact Field in Rosemont, Il. The Randolph Street Market Festival returns to Chicago’s West Loop July 25–26, 2026, for a weekend of vintage treasures, antiques, art, fashion, jewelry, home décor, vinyl, gourmet foods, and more. The Taste of Oak Brook (July 3) is an outdoor festival bringing together Oak Brook’s best restaurants, live entertainment, family activities, and fireworks show. Thousands will gather at the Sports Core Fields to enjoy incredible food, performances from bands Whiskey Friends and Sixteen Candles on the Ace Hardware Stage.

Utz Brands’ branded salty snacks category drove a 5% sales growth in the first quarter, significantly supported by the Power Four Brands: Utz, On The Border, Zapp’s, and Boulder Canyon. This increase highlights the company’s strategic focus on high-margin and high-visibility branded products, which now make up 89% of Utz’s net sales, up from 79% since early 2023. – Source: Food Business News

Windy City Smokeout Debuts

‘Beyond The Pit’ Culinary Series Presented By OpenTable

Prepare to level up your snack game. Inspired by legendary flavor combinations and textures from the snack aisle, Hot Pockets is introducing new Hot Pockets Snack Breaks, a line of bite-sized squares of pure awesomeness for all-day, everyday snacking. New Hot Pockets Snack Breaks straight from the snack aisle to your freezer.

Windy City Smokeout, the two-time ACM “Festival of the Year” and BBQ festival from Lettuce Entertain You Restaurants, has partnered with OpenTable to launch Beyond the Pit. Hosted at Bub City and on the festival grounds, this new series pairs the festival’s all-star country lineup with exclusive, chef-driven dining experiences.

Available as exclusive add-ons for festival attendees, Beyond the Pit at Windy City Smokeout will deliver standalone culinary experiences with world-class chefs, restaurants, and pitmasters. Featuring heavy hitters like Chef Stephanie Izard, New York’s iconic Katz’s Delicatessen, and Austin’s LeRoy & Lewis Barbecue, events range from fusion feasts to exclusive book signings, offering a rare taste of the global flavors and techniques redefining modern BBQ. Events will take place at both Bub City and Windy City Smokeout. Tickets for Beyond the Pit’s intimate sessions are available for pre-purchase only, and quantities are limited.

Asian Specialty Foods Growing in Popularity

Asian grocery demand in the US has surged in recent years, fueled by a growing Asian population and heightened interest in global flavors among younger consumers. Mainstream retailers like Whole Foods Market and Target are expanding their Asian product offerings and moving items out of the “ethnic aisle” and into broader store categories. This shift is driven by consumers seeking diverse culinary experiences and convenient access to international foods, resulting in significant sales growth for Asian grocery brands nationwide. – Source: CNBC

Your Dining Room Could Be Speaking Louder than Your Menu

Michael Sexton, President, Sexton Group

Every guest who walks into your restaurant forms an opinion within seconds. Today, with consumers facing higher menu prices everywhere they dine, first impressions matter more than ever. Many customers decide whether they will return before they even take their first bite.

One of the biggest factors influencing that impression is the condition of your dining room. Start with your floors. Are they worn, stained, cracked, or poorly maintained? Guests often associate dirty or damaged floors with deeper concerns about cleanliness, sanitation, and food safety. If the floors appear neglected, customers may wonder what the kitchen looks like behind closed doors.

Carpeting should also be inspected regularly. Torn, frayed, or stained carpet can instantly make a restaurant feel dated or poorly cared for. Booths, chairs, and upholstery deserve the same attention. Ripped seating, visible stains, and worn surfaces can quietly damage your reputation and reduce the value perception of your food and service.

In today’s competitive hospitality market, maintaining a clean, attractive dining room helps justify menu prices and encourages repeat business. Restaurants that invest in appearance often strengthen customer confidence, guest satisfaction, and long-term loyalty.

For additional dining room maintenance tips and professional guidance, contact The Sexton Group. You can find their ad on page 43.

July National Hot Dog Month

Vienna Beef is known for our dedication to delivering fresh, premium beef hot dogs to Chicago and beyond. No nitrates or fillers, gluten free and smoked with real hickory smoke – the best hot dog you can buy, since 1893. A simple joy, loved by all, creating the best memories. Visit our website to learn more. www.ViennaBeef.com

The Dearborn Celebrates 10 Years of Hospitality AROUND CHICAGO With VALERIE MILLER

The Dearborn recently celebrated 10 years as one of Chicago’s most beloved dining destinations in the heart of the Loop. Founded in 2016 by sisters Amy and Clodagh Lawless, The Dearborn was created with a vision of bringing earnest Irish hospitality, elevated tavern fare, and a genuine sense of community to downtown Chicago. Since opening its doors in 2016, The Dearborn has become synonymous with warm service, chef-driven cuisine from Executive Chef Aaron Cuschieri, and a welcoming atmosphere that seamlessly blends classic American tavern traditions with contemporary culinary creativity. Located at 145 N. Dearborn Street, the 8,000-square-foot restaurant has become a cornerstone of the Loop dining scene, serving everyone from theatergoers and business professionals to tourists and longtime regulars.

“For us, The Dearborn has always been about creating a place where people feel genuinely welcomed,” said Co-Proprietor Amy Lawless. “We want guests to walk in and immediately feel the warmth, energy, and hospitality that shaped our upbringing in Ireland, while celebrating the incredible spirit of Chicago.”

“Ten years later, we’re incredibly proud that The Dearborn has become part of people’s daily lives, celebrations, traditions, and memories,” said Co-Proprietor Clodagh Lawless. “That kind of loyalty is something we never take for granted.”

At the heart of The Dearborn’s success is Executive Chef Aaron Cuschieri, who has been with the brand since its inception and was named Chef Partner for the restaurant’s newest location inside Chicago O’Hare International Airport’s Terminal 5. Under Cuschieri’s leadership, the culinary program has continued to evolve while remaining rooted in approachable, seasonally driven cuisine inspired by Midwest ingredients and global influences.

“The Dearborn has always encouraged creativity and collaboration,” said Cuschieri. “Over the years, we’ve had the opportunity to create dishes and cocktails that guests truly connected with, and it’s exciting to bring some of those favorites back as part of this celebration.”

Chef/Founder: Aanal Kotak

As The Dearborn looks toward the future, the Lawless sisters remain committed to thoughtful growth, continued innovation, and preserving the warm, spirited hospitality that has defined the restaurant since day one. Their focus remains on continuing to evolve The Dearborn hospitality and dining experience with two new projects on the horizon over this next year. “Reaching 10 years in this industry is incredibly meaningful,” said Clodagh Lawless. “We’re proud of what we’ve built, excited for all that’s ahead, and honored to continue serving the city we love.”

ABOUT THE DEARBORN

Sisters Amy Lawless and Clodagh Lawless combine their 40 years of hospitality experience – both here in Chicago and in their native Ireland at The Dearborn to create a restaurant that unites their passion for heart-felt service, a welcoming ambiance and classically rooted food that isn’t afraid to take culinary risks. Inspiration for the cuisine starts with traditional American taverns and from there Executive Chef Aaron Cuschieri taps into his passion for seasonal ingredients, farmers markets and contemporary culinary techniques to create dishes that lean towards the Midwest as well as those with a more global influence. That means you’ll always find a chef-inspired burger and fried chicken on the menu as well as creative pasta and seafood dishes. Complementing the culinary program, The Dearborn’s cocktail menu takes a classic yet inventive approach to mixology – showcasing house-made infusions, seasonal ingredients, and creative twists on tavern staples, all designed to pair seamlessly with Chef Aaron’s robust and balanced flavors. The design of the 8,000-square-foot restaurant also honors those beloved taverns with tufted leather booths, subway tiles, vintage-inspired light fixtures and custom murals depicting Chicago’s past. Floor-to-ceiling windows in the front rooms provide optimal viewing of the bustling Loop neighborhood The Dearborn calls home at 145 N. Dearborn Street. For more information, visit thedearborntavern.com.

The Addled Bunny to Bring Cocktail-Focused Gastropub Experience to Evanston

The Addled Bunny, a new cocktailfocused gastropub from owner Jeremy Adler, is set to open soon in downtown Evanston. Located at 1010 Church St., near Northlight Theatre, the restaurant will bring serious food, serious drink, and a slightly off-kilter spirit to Evanston’s dining scene.

Designed as a neighborhood gathering place and a destination-worthy bar and restaurant, The Addled Bunny will offer elevated comfort food alongside a beverage program rooted in classic cocktail technique, seasonal ingredients, and a signature lineup of clarified milk punches.

“We want to build a place where the bar is as strong as the kitchen, and guests can come for either or both,” said Adler, owner of The Addled Bunny.

The menu will feature approachable, well-executed gastropub fare, with early highlights including braised rabbit, fried chicken, a rabbit banh mi, and goat cheese tempura with chili infused honey. Behind the bar, guests can expect classic cocktail variations, seasonal drinks, and clarified milk punches, including The Golden Burrow Punch.

The cocktail program will also evolve with input from the community. Each month, The Addled Bunny will host a guest-driven cocktail competition, allowing new drinks to earn their place on the menu over time. The restaurant will also highlight a local nonprofit each month, donating $1 from select clarified punches – starting with the Golden Burrow Punch – sold to that organization. For its first month, The Addled Bunny will support La Rabida Children’s Hospital.

Led by Adler, a Certified Sommelier with more than 20 years of fine dining and beverage experience, The Addled Bunny is being built around disciplined hospitality, strong vendor partnerships, and a deep connection to the local community. Adler previously served as wine director for Stephanie Izard’s restaurants, bringing a beverage-driven perspective and hospitality-first approach to the new Evanston concept.

“Barbecue is a symbol of a gathering. It’s about cooking together, eating together, and sharing the moment.”

–

Bobby Flay

With its balance of classic technique, playful personality, and polished service, The Addled Bunny aims to create a bar and dining experience that feels equally suited for a pre-theatre cocktail, a casual dinner, or a night out built around great food and drink.

Joins Emmi Roth as Senior Vice President of Sales and Marketing

Emmi Roth has appointed CPG leader Thyme Hill as Senior Vice President of Sales and Marketing. The move, which unifies sales and marketing under a single commercial leader, positions Emmi Roth to better serve its customers and accelerate growth across retail, foodservice and emerging channels.

“Thyme is a proven food and CPG growth leader with extensive experience driving profitable, sustainable growth in omnichannel food businesses,” said Hyder Raheem, Managing Director of Emmi Roth. “Her deep experience building insight-led, high-performing commercial organizations makes her a strong addition to our executive leadership team, and I’m excited about the impact she will have as we continue to grow.”

Hill brings more than 20 years of experience driving brand growth, commercialization and insight-led transformation across the CPG industry, earning a strong reputation for customercentric leadership and partnership with national and regional accounts. Her background spans brand strategy, category growth, omnichannel execution and commercial leadership.

Shmoozefest Highlights: Monetizing Your Restaurant Brand

Our June 2nd Shmoozefest captivated attendees with an engaging panel discussion on Monetizing Your Restaurant Brand, featuring Angelo Lollino, owner of Ala Mode Foods; John Colletti, Managing Partner of Gibsons Restaurant on Rush Street in Chicago; and Jen Nacht, an intellectual property attorney with Greer, Burns & Crain. The panel shared valuable insights on building, protecting, and expanding restaurant brands through licensing, retail products, intellectual property, and other revenue-generating opportunities.

As always, attendees enjoyed delicious food tastings, meaningful networking, and relationship-building in a fun, positive atmosphere that encouraged the exchange of ideas and the creation of new business connections. Shmoozefest continues to bring together foodservice professionals eager to learn, collaborate, and grow their businesses.

Thank you to everyone who attended and contributed to another successful Shmoozefest event.

AVOID ROOF LEAKS

Scratch Quality and Convenience

Ajinotmoto Foods North America, Inc., part of the Ajinomoto Group and a leader in high-quality frozen food products is expanding its dumpling portfolio with the launch of Sweet & Spicy Chili Saucy Pork & Chicken Gyoza and Jumbo Chicken Shumai. Both products are available at Albertsons and Ahold, with additional retailers rolling out this summer. Chicken Salad Chick, the nation’s only fastcasual chicken salad restaurant concept, has signed its largest franchise development agreement to date, securing a 25-unit deal set to introduce the brand’s signature hospitality and madefrom-scratch chicken salad to communities across upstate New York. Daylene’s Supper Club, an elevated waterfront dining destination from Kalahari Resorts & Conventions, recently opened in Wisconsin Dells. Located along the shores of Lake Delton, Daylene’s Supper Club reimagines the beloved Midwestern supper club tradition with timeless hospitality, refined cuisine, handcrafted cocktails. Dave & Buster’s, the premier destination for entertainment, dining, and sports-watching, recently opened its newest location in King of Prussia at 310 Goddard Blvd, Suite 200. King of Prussia, Pennsylvania. Family-Owned Butterball Farms celebrated 70 years of butter innovation in Grand Rapids, Michigan. Working with some of America’s largest foodservice and restaurant brands, the company is best known for everything from shaped Premium Balls and Butter Roses on cruise ships to chef-ready garlic herb dollops that finish a steak in 10 seconds. Gelatys, the #1 gelato frozen novelties brand in the U.S and the only manufacturer of frozen gelato novelties in America, opened a new, state-of-the-art production facility in Fort Myers, FL. With an $8 million investment, the new 30,000+ sq. ft. facility is

operational, signifying a key step in the company’s growth into a national CPG brand. Huddle House recently signed a 10-unit development deal to expand its footprint across the Midwest. The agreement will bring the iconic brand to more communities across Northwest Arkansas and Mid-South Missouri. Innisfree Hotels is celebrating Pensacola Beach’s latest national recognition as the No. 1 Best Beach in the U.S. in Condé Nast Traveler’s most recent Readers’ Choice Awards. The accolade further cements the Gulf Coast community as one of the country’s premier beach destinations. Live Nation and MGM Resorts are bringing Vinyl Room to Mandalay Bay Resort and Casino in August. Vinyl Room will offer views of the Las Vegas Strip, pairing the iconic skyline with an Asian-inspired menu and hi-fidelity sound experience. Inspired by 1970s Japanese listening lounges, the decor of the lounge will feature music memorabilia and thousands of vinyl records. Meijer opened a new 47,000-square-foot Meijer grocery store in Rochester Hills, Michigan, bringing value and fresh, convenient grocery shopping to the community. The new Rochester Hills grocery store is the retailer’s fourth Meijer Grocery format store in the Midwest and its third in Michigan. Topgolf is launching new international soccer-themed experiences across more than 100 U.S. venues this summer, including an interactive soccer-inspired golf game, in-venue soccer goals, tournament-inspired food and drink specials, and premium game day packages tied to the global soccer season. Wetzel’s Pretzels (Wetzel’s) has marked a major company milestone with the celebration of its 500th store opening in Porter Ranch, CA. This reflects Wetzel’s continued expansion and strong brand momentum, with additional growth and new locations planned throughout 2026.

FAMILY-OWNED SINCE 1897

Built on Relationships.

Driven by Service.

Proudly serving Chicagoland foodservice operators with trusted products, culinary expertise, and personalized support.

BOOKSHELF

A Taste of Madagascar

Author: Emmanuel Laroche

Publisher: Post Hill Press

ISBN-13: 979-8895650141

Discover Madagascar’s hidden food treasures from vanilla to caviar to unique spices – a food explorer’s guide across the Red Island.

Visit Serrelli’s Market: 6454 North Ave., Chicago, IL

A Taste of Madagascar: Culinary Riches of the Red Island takes you on a rare sensory journey of the island’s flavors. From the world-renowned vanilla beans to the endemic voatsiperifery wild pepper, and more. Award-winning author and food podcaster Emmanuel Laroche unveils the island’s extraordinary food treasures. Discover the inspiring stories behind both legendary and little-known ingredients alongside the Malagasy farmers, artisans, and chefs who cultivate and transform them.

With Emmanuel as your guide, you’ll uncover:

• The vibrant flavors and stories behind Madagascar’s famed vanilla, cocoa, wild honey, pink peppercorn, and caviar.

• Recipes reimagined by Malagasy chefs and global culinary leaders.

• Inspiring interviews with local farmers and companies committed to sustainable practices.

Perfect for chefs, food writers, home cooks, and conscious travelers, A Taste of Madagascar invites you to explore a rich culinary scene that’s waiting to be savored, shared, and preserved.

Specialty Breads in Demand for Gen Z, Millennials

Gen Z and millennials are driving demand for artisan and specialty breads, viewing them as more than just occasional treats. These younger consumers are also leading the shift toward immersive and experiential in-store bakery shopping, showing a stronger willingness to try new flavors and formats when products are displayed in engaging ways. Their preferences are influencing both product innovation and merchandising strategies across the bakery category.

– Source: Supermarket Perimeter

“All good businesses are personal. The best businesses are very personal.”

– Mark Cuban

“It all comes back to the basics. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they’ll keep coming back.”

Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY

Professionals dedicated to their craft – and to serving the food industry. These are companies you can trust to deliver excellence

Scott and Ashton Wilson are with Employco USA, one of the region’s leading providers of HR, payroll, employee benefits, and workforce management solutions. Businesses rely on Employco USA for expert support with human resources administration, payroll processing, competitive health insurance programs, compliance assistance, and a wide range of employment-related services. As a family-owned and operated company, Employco USA provides the personal touch of real people answering the phone and delivering practical solutions to help employers navigate the increasingly complex world of HR and employment regulations. Be sure to join your industry peers at our September 15th Shmoozefest event, where Employco USA will present an informative seminar titled “HR Boot Camp,” designed to help business owners, managers, and leaders better understand employment regulations, improve workplace practices, reduce risk, and avoid costly HR and compliance issues. The company is also offering special pricing for Food Industry News readers.

Jenny Yang can easily be considered the “Tofu Queen of Chicago.” As founder of Phoenix Bean, Jenny and her team craft fresh, locally produced soy products using soybeans sourced from Illinois farmers. Committed to quality and freshness, Phoenix Bean produces small batches of unpasteurized soy milk and tofu, which are immediately chilled and packaged in filtered water or vacuum-sealed to preserve flavor, texture, and quality, resulting in a line of fresh soy products that deliver exceptional taste and performance for foodservice operators and consumers alike. Among the company’s innovative offerings are high-protein tofu noodles that are easy to prepare and highly versatile, along with menu-ready items such as Tofu Crinkle Cut Fries, a crispy plant-based option; Mini Tofu Puffs, ideal as protein-rich croutons in salads, soups, and ramen; and Pillow Puff Tofu, a light and versatile ingredient perfect for signature entrées and specialty dishes. Whether you are seeking fresh tofu, soy milk, noodles, or creative plantbased ingredients, Phoenix Bean continues to set the standard for quality, freshness, and innovation.

Chris Economos, Chef Alvy Lima and Paul Vitullo are with Unilever Food Solutions, a global leader dedicated to helping chefs and restaurant operators elevate flavor, inspire innovation, reduce labor costs, and improve consistency in the kitchen. With trusted brands such as Hellmann’s and Knorr, Unilever Food Solutions provides the expertise and products foodservice professionals need to reinvent classic menu favorites, enhance guest satisfaction, and drive sales through an extensive portfolio that includes dressings, condiments, sauces, gravies, seasonings, desserts, ice cream products, and a wide range of culinary solutions designed to help operators succeed in today’s competitive marketplace. Whether the goal is improving menu quality, streamlining back-of-house operations, or developing new revenue opportunities, Unilever Food Solutions offers the products and culinary expertise to support business growth. See their ad on page 31.

Jason Hahnstadt is the owner of Classic Touch Floor Care, a locally owned and family-operated business specializing in carpet cleaning, tile and grout cleaning, upholstery and rug cleaning, hardwood floor care, and odor removal for virtually all types of flooring surfaces. Jason is passionate about delivering exceptional results and outstanding customer service, and as a family-owned business, Classic Touch Floor Care emphasizes value, reliability, and personalized attention to every client. This commitment to excellence has helped Jason build long-term relationships based on trust, quality workmanship, and customer satisfaction. To learn more about Classic Touch Floor Care or to contact Jason directly, please refer to our Buyers Directory under Tile & Grout Cleaning.

Sam Newcomb is with Martini Professional, a premier chocolate and specialty ingredient company that has been a trusted partner to pastry chefs, foodservice operators, food manufacturers, ice cream producers, confectioners, and bakers since 1982. Built on a foundation of exceptional quality, innovation, and sustainability, Martini Professional serves every level of the food industry worldwide with a broad portfolio of premium ingredients designed to help customers create outstanding products while delivering consistency, performance, and value. Whether your business is involved in food manufacturing, distribution, bakery, confectionery, desserts, frozen treats, or other food production categories, Martini Professional offers the expertise, product selection, and solutions needed to elevate your offerings and support long-term success.

Bartenders Influence Brand Choices

Bartenders are becoming increasingly influential in shaping consumer decisions and advocating for premium brands, according to the Global Bartender Report 2026 from NIQ. The report finds that 88% of bartenders make drink recommendations every shift, with 95% of guests following these suggestions. Bartenders are primarily focused on quality, with 58% of consumers willing to pay more for better drinks.

– The Drinks Business

Tavern on the Green Chef Launches Cookbook

Bill Peet, executive chef at Tavern on the Green in New York City, has released his first cookbook, “Tavern on the Green Cookbook: Seasonal Recipes and Historical Treasures from New York City’s Iconic Restaurant,” featuring nearly 200 recipes inspired by Central Park and his 45-year career. The book, organized by month, highlights dishes such as a chopped vegetable salad and avocado toast, as well as holiday meals served at the restaurant.

– Source: New York Post

Fiber Is Trending in 2026

Fiber is emerging as a significant health trend in 2026, potentially surpassing protein in consumer interest, with companies such as PepsiCo and Flowers Foods introducing fiber-rich products. PepsiCo’s Frito-Lay has launched SmartFood FiberPop and SunChips Fiber, while Dave’s Killer Bread has introduced Organic Breakfast Bars. Protein remains popular, with Mars’ RxBar and Hero Bread releasing high-protein offerings.

– Supermarket Perimeter

$7.3B in US Sales for Red Bull

Red Bull remains the best-selling energy drink in the US, generating $7.3 billion in sales in 2023, according to Caffeine Informer. Globally, Red Bull sold nearly 14 billion cans, resulting in $14.3 billion in sales last year. Monster Energy is the second-bestselling energy drink in the US, with $5.5 billion in annual sales.

– Source: Mashed

UPHOLSTERED FURNITURE FOR RESTAURANTS & BARS

50 Years of Built-to-Last Restaurant Seating – Made in Chicago

RICHARDSON

Thanks to everyone who visited us at NRA 2026.

The 2026 National Restaurant Association Show was a big success. The show was often packed for hours at a time. Food Industry News was proud to exhibit, seeing an endless number of readers, advertisers and friends, many of whom stopped by our booth to say hello. If you are in the food business, the NRA Show is a must attend event for every industry professional. The 2027 show dates are May 22-25. Check out these friendly faces from the show!

National Hot Dog Day 2026

National Hot Dog Day falls each year on the third Wednesday in July, which makes sense; it’s only a few weeks after one of our favorite hotdog-eating holidays: The Fourth of July! This year, National Hot Dog Day will be on Wednesday, July 15, 2026.

Where did the weiner come from? Hot dogs, America’s favorite summer staple, boast a surprisingly long history. Their origin is debated, with Frankfurt, Germany (frankfurters) and Vienna, Austria (wieners) vying for credit. German immigrants brought these sausages to America in the 1800s. Sold by street vendors as “dachshund sausages” due to their shape, the term “hot dog” emerged, likely as a playful jab. By the 1890s, hot dogs were a staple at baseball games and amusement parks, forever linked to those carefree summer days.

Now, they are entrenched in the culture of the United States. According to the National Hot Dog and Sausage Council, Americans consume over 20 billion hot dogs a year – enough to encircle the earth more than five times!

– Sources: almanac.com/national-hot-dog-day and hot-dog.org

Whole Foods Daily Shops Expand

Whole Foods Market announced it will bring its Daily Shop small-format concept to three new U.S. markets - Boston, Chicago and Philadelphia, over the next two years. The specialty retailer has signed three leases so far, with one in each of the three major cities, but has yet to share opening dates. Whole Foods continues to helm the brick-and-mortar side of Amazon’s growing grocery empire, with plans to debut 100 more locations over the next few years. – Source: Grocery Dive

TRUCK AND TRAILER REPAIR

Bahama Shack Rolls Into Chicago with the Bold Flavors of the Bahamas

Bahama Shack, a new Bahamian-inspired food truck led by Bahamian-born Chef Courtney Neil, is bringing bold island flavors to the University of Chicago campus and communities across Chicagoland. With catering available now and its official street rollout expected summer 2026, the mobile concept introduces Chicagoans to the vibrant, comforting cuisine of The Bahamas – a culinary tradition still largely underrepresented in the city’s food landscape.

Nuggets

A child’s body temperature rises three to five times faster than an adult’s. When a child is left in a vehicle, that child’s temperature can rise quickly and the situation can quickly become dangerous. Never leave a child in a vehicle unattended for any length of time. Stop. Look. Lock. Cantaloupe is an excellent choice for staying hydrated, especially during hot summer days. Composed of approximately 90% water, it is an excellent source of vitamins A and C, which are essential for healthy skin, vision, and immune function. Every year, young children can be found along parade routes and at festivals with sparklers in hand, but sparklers are a lot more dangerous than most people think. Sparklers burn at about 2,000 degrees – hot enough to melt some metals. Madison, Wisconsin is one of only five platinum-level bike cities in the U.S. and has been named one of the best cities on Earth for biking. The city is home to roughly 270 parks, 6,000 acres of parkland and more than 200 miles of off-road and multi-use paths and trails. Mason jars make summer desserts more portable, visually stunning, and convenient while keeping them fresh and delicious. Whether you’re hosting a backyard BBQ or picnic, they’re a summer-ready choice. You can fill the jars with cheesecake, Jello, poundcake, pudding and summer fruit. There are so many options. National Ice Cream Day is celebrated every third Sunday of July in the U.S., established in 1984 by President Ronald Reagan as part of National Ice Cream Month. It’s a day to enjoy ice cream, learn about its history, and celebrate its cultural impact. Raging Waves Waterpark, is Illinois’ largest waterpark and Yorkville’s ultimate destination for summer fun. Inspired by the spirit and adventure of Australia, Raging Waves delivers unforgettable

experiences for families, friends, and groups of all sizes with water slides, relaxing lazy rivers, massive wave pools, and kid-friendly attractions. Taking a break shouldn’t be a luxury, but for many Americans, it feels that way. A new report from wellness experiences platform ResortPass, known for pioneering the concept of pool day passes and spa passes, finds that 40% of Americans feel guilty relaxing, even as 78% say they currently need a break. The American Red Cross Learn-to-Swim program, taught by Water Safety Instructor certified professionals, helps equip people of all ages with knowledge and skills to become water competent, which includes being water smart – knowing how to prevent and respond to water emergencies. The Illinois Prairie Path Bicycle Trail is a 61-mile multiuse trail spanning Cook, DuPage, and Kane Counties. As the nation’s first rail-to-trail conversion, it follows the former Chicago Aurora & Elgin Railway route. It has become a popular destination for biking, hiking, and birdwatching. Visit Orlando announced the destination welcomed 76.7 million visitors in 2025, a 1.8% increase over 2024 and the highest visitation total in the destination’s history. The announcement was made at Visit Orlando’s annual National Travel & Tourism Week event at the Orange County Convention Center. Walnuts are a heart-healthy food, certified through the American Heart Association’s Heart-Check program. The Heart-Check mark easily identifies foods that meet the nutritional standards set by the American Heart Association and provides consumers a quick and reliable way to identify heart-healthy foods.

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Ahlbeck Cook & Associates Page 04

AD DESIGN

Food Photo Studio Page 15

ADVERTISING

Food Industry News

AIR CONDITIONING-SYSTEMS CLEANING

Olympia Maintenance

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Olympia Maintenance

APPETIZERS

847-334-9798

630-283-0038

847-699-3300

708-344-0344

708-344-0344

Royal Rolls Gourmet Egg Roll Page 27 312-563-0299

ARCHITECTS

Sarfatty Associates

ASIAN FOOD PRODUCTS

847-920-1100

Kikkoman Sales USA 630-954-1244

ASSOCIATIONS

GARC Page 15

847-824-6941

Illinois Restaurant Association Page 09 312-787-4000

ATTORNEYS

Reveliotis Law PC Page 07 312-230-0160

AUCTIONS

Rick Levin & Associates 312-440-2000

AWNINGS & CANOPIES

Chesterfield Awnings Page 18 708-596-4434

Thatcher Oaks Awnings Page 04 630-833-5700

BAGS-CUSTOM PRINTED

Bulldog Packaging Page 44 630-458-1152

BAKERS-WHOLESALE

Il Mulino di Valenzano Bakery Page 11

847-671-5216

Lezza Spumoni & Desserts Page 12 708-547-5969

Pronto Panificio Page 32 312-907-9448

Today’s Temptations Page 40 773-385-5355

Eli’s Cheesecakes

Ideal Bakery

JR Dessert Bakery

773-736-7417

773-631-6897

773-465-6733

Chef’s Kitchen/Dearborn Page 18

773-801-1600

Instantwhip Chicago Page 02 773-235-5588

BAKLAVA

Libanais Sweets

BANKING - COMMERCIAL

847-329-5060

Fifth Third Commercial Bank Page 22 847-757-1885

BANNERS & POSTERS

Accurate Printing

BAR STOOLS

708-824-0058

Chicago Booth Page 20 773-378-8400

Richardson Seating FSE Division Page 29 312-829-4040

Trendler Inc 773-255-4407

Waco Manufacturing 312-733-0054

BAR SUPPLIES

Ramar Supply Co Page 26 708-233-0808

Alfa Restaurant Supply 773-588-6688

BATCH FREEZERS

Kool Technologies Page 44 630-483-2256

BBQ SAUCE

Ken’s Foods Page 48

800-633-5800

Red Gold 765-557-5500

BBQ SAUCE- RUBS & SEASONINGS

Pork Mafia Inc Page 12 312-543-5368

BEEF

New S B L Inc Page 47 773-376-8280

BEER INVENTORY CONTROL

Sculpture Hospitality Page 03 773-454-1300

BEVERAGE PROGRAMS

Big Shoulders Coffee 312-846-1439

BEVERAGES

Chicago Booth Page 20

773-378-8400

Waco Manufacturing 312-733-0054

BOOTHS-UPHOLSTERERS

Chicago Booth Page 20

773-378-8400

Joe’s Furniture Upholstery Page 24 773-965-4828

Il Mulino di Valenzano

BREADS - CONTRACT BAKING Ideal Bakery

773-631-6897

773-631-6897

BROCHURE DESIGN Food Photo Studio Page 15 630-283-0038

BROILERS & STEAMERS EmberGlo Page 02 866-705-0515

BUSINESS BROKERS Nick Dibrizzi/Coldwell Bankers

BUSINESS FOR SALE

708-562-9328

CHAIRS-COMMERCIAL

Chicago Booth Page 20

773-378-8400

Waco Manufacturing 312-733-0054

CHAIRS-REPAIR & RESTORATION

Joe’s Furniture Upholstery Page 24 773-965-4828

CHEESE - MELTING

Michael’s Premium Melting Cheese Page 11 847-432-3380

CHEESECAKES

Eli’s Cheesecakes 773-736-7417

CHEESES

Wiscon Caputo Cheese Page 45 708-450-0074

CHICKEN-PROGRAMS

FSI/Foodservice Solutions

CHILI

847-719-6088

Bistro Soups (Div of Vienna Beef) 773-278-7800

CLASSIFIED ADVERTISING

Food Industry News

CLEANING PRODUCTS

847-699-3300

C-Soap a div of CSI Coker Service Page 22 888-908-5600

SuperClean 847-361-0289

CLEANING SERVICES

Cruz’ s Cleaning Services Page 10 630-379-3732

COFFEE ROASTERS

Big Shoulders Coffee 312-846-1439

Tec Foods Inc 773-638-5310

Tugboat Coffee 630-390-6613

CONDIMENTS

Big Fork Brands

312-206-9444

Red Gold 765-557-5500

CONSULTANTS-BBQ

Pork Mafia Inc Page 12 312-543-5368

CONTRACT LABOR PROVIDERS

Midway Staffing Page 18 708-397-8800

CONTRACT MANUFACTURING

Bistro Soups (Div of Vienna Beef) 773-278-7800

COOKING EQUIPMENT

Ramar Supply Co Page 26 708-233-0808

Berkel Midwest 800-921-9151

COOKING EQUIPMENT-REPAIR

Berkel Midwest 800-921-9151

CORNED BEEF-FRESH

Vienna Beef Page 19 773-278-7800

CORPORATE GIFTS

Vienna Beef Page 19 773-278-7800

COST REDUCTION EXPERT

Sculpture Hospitality Page 03 773-454-1300

CPA FIRMS

Ahlbeck Cook & Associates Page 04 847-334-9798

CREDIT CARD PROCESSING

Square Page 42 219-666-7670

Breakthrough Business Advsors LLC 262-716-4983

CREPE BATTER

Tec Foods Inc

CULINARY SERVICES

773-638-5310

Charlie Baggs Inc Page 14 312-523-5238

DAIRY-DISTRIBUTOR

Instantwhip Chicago Page 02 773-235-5588

DAIRY-PRODUCTS

V Marchese Produce Page 42 414-289-0995

DESSERT SUPPLIES

Fox Valley Farms 630-231-3005

DESSERTS

Chicago Sweet Connection Page 21 773-283-4430

Dessert Werks Page 26 847-487-8239

Eli’s Cheesecakes 773-736-7417

Fox Valley Farms 630-231-3005

DESSERTS-WHOLESALE

Lezza Spumoni & Desserts Page 12 708-547-5969

DIRECT MAIL PROGRAMS

Food Industry News 847-699-3300

DISHWASHING & CHEMICALS

C-Soap a div of CSI Coker Service Page 22 888-908-5600

DISINFECTING SERVICES

Sexton Group Floor Care Page 43 847-827-1188

DISPOSABLE PACKAGING

Berkel Midwest 800-921-9151

DISPOSABLES

Gordon Food Service Page 26 800-968-7500

DRAM SHOP INSURANCE

Heil & Heil Insurance Agency Page 40 847-866-7400

Serpe Insurance Page 22 773-871-0809

DRAPERIES-CLEANING

Sexton Complete Care Page 43 847-827-1188

DUCT CLEANING

Enviromatic Corp of America Page 32 800-325-8476

Olympia Maintenance 708-344-0344

EGG ROLLS

Royal Rolls Gourmet Egg Roll Page 27 312-563-0299

EGGS

Meadowbrook Egg & Dairy Company 773-523-8861

EMPLOYEE HANDBOOKS

Employco USA

ENDORSED VENDOR PARTNER

Employco USA

FOODSERVICE EQUIPMENT-REPAIR

CSI Page 18

Ice Solutions 24 Page 10

Berkel Midwest

FOODSERVICE- LAYOUT & DESIGN

Losurdo Inc

Sarfatty Associates

FOODSERVICE-EQUIPMENT PARTS

888-908-5600

847-987-9738

800-921-9151

630-833-4650

847-920-1100

CSI Page 18 888-908-5600

Berkel Midwest 800-921-9151

FOODSERVICE-SUPPLIES

Ramar Supply Co Page 26 708-233-0808

Berkel Midwest 800-921-9151

630-286-7381

630-286-7381

J&J Gaming 833-788-1949

ENTREES-PREPARED

My Father’s Best Page 47 630-230-0332

ESPRESSO-COFFEE

Big Shoulders Coffee 312-846-1439

ETHNIC FOODS

Kikkoman Sales USA 630-954-1244

FAUCETS - COMMERCIAL

The Faucet Professionals

FILTERS-EXHAUST SYSTEMS

847-282-0075

Olympia Maintenance 708-344-0344

FIRE SUPRESSION SYSTEMS

Fox Valley Fire & Safety Page 28

847-695-5990

Fredriksen Fire Equipment Co Page 07 630-595-9500

FIRE-EXTINGUISHERS

Fox Valley Fire & Safety Page 28

847-695-5990

Fredriksen Fire Equipment Co Page 07 630-595-9500

FLATBREAD PIZZA - PREPARED

Third Stone from the Sun Pizza Products 312-415-6375

FLATBREADS

Pronto Panificio Page 32

312-907-9448

Third Stone from the Sun Pizza Products 312-415-6375

FLOOR INSTALLATION & MAINTENANCE

Sexton Complete Floor Care Page 43

847-827-1188

Classic Touch Floor Care 847-513-3501

FOOD DISTRIBUTORS

Chef’s Kitchen/Dearborn Page 18

773-801-1600

Devanco Foods Page 05 847-228-7070

Gordon Food Service Page 26 800-968-7500

Performance Foodservice Page 13 630-896-1991

V Marchese Produce Page 42 414-289-0995

Alfa Restaurant Supply 773-588-6688

Anichini Brothers 312-644-8004

Artisan Specialty Foods 708-762-5238

Chef’s Quality Meats 708-333-0880

Christ Panos Foods 630-735-3200

Olympia Food Industries 847-349-9358

Tec Foods Inc 773-638-5310

FOOD INVENTORY CONTROL

Sculpture Hospitality Page 03 773-454-1300

FOOD PHOTOGRAPHY

Food Photo Studio Page 15

FOOD PLANT STAFFING & LABOR

630-283-0038

Midway Staffing Page 18 708-397-8800

FOOD PRODUCT DEVELOPMENT

Charlie Baggs Inc Page 14 312-523-5238

FOOD PRODUCTS

Devanco Foods Page 05 847-228-7070

Michael’s Premium Melting Cheese Page 11 847-432-3380

My Father’s Best Page 47 630-230-0332

Royal Rolls Gourmet Egg Roll Page 27 312-563-0299

Unilever Food Solutions Page 31 630-342-3641

Wiscon Caputo Cheese Page 45 708-450-0074

Christ Panos Foods

630-735-3200

El Greg Food Expressions 773-478-9050

Neil Jones Food Company 800-543-4356

Olympia Food Industries 847-349-9358

FOODSERVICE EQUIPMENT

Redco Foodservice Equipment Page 07 800-722-5460

Thunderbird Food Machinery Page 19 866-451-1668

Berkel Midwest 800-921-9151

Losurdo Inc 630-833-4650

HOT DOGS

Vienna Beef Page 19 773-278-7800

Crawford Sausage 773-277-3095

HOT SAUCE - CUSTOM

Viore POS and Foods Page 01 708-773-0026

ICE CREAM

Instantwhip Chicago Page 02 773-235-5588

Fox Valley Farms 630-231-3005

ICE CREAM EQUIPMENT REPAIR & SUPPLY

Kool Technologies Page 44 630-483-2256

ICE CREAM-EQUIPMENT & SUPPLY

Kool Technologies Page 44 630-483-2256

ICE CREAM-YOGURT

Instantwhip Chicago Page 02 773-235-5588

ICE MACHINE REPAIR & SANITIZING

Major Appliance Service 708-447-4100

ICE MACHINES

Redco Foodservice Equipment Page 07 800-722-5460

ICE MACHINES-SALES-RENTAL OR LEASING

Empire Cooler Service Page 29 312-733-3900

Ice Solutions 24 Page 10 847-987-9738

INGREDIENT SUPPLIERS

Famar Flavors Page 12 708-926-2951

INSURANCE

Cacciatore Insurance Page 08 312-264-6055

Heil & Heil Insurance Agency Page 40 847-866-7400

Serpe Insurance Page 22 773-871-0809

ISU Northwest Insurance Services 847-310-0400

Society Insurance 888-576-2438

INSURANCE SERVICES

Cacciatore Insurance Page 08 312-264-6055

Serpe Insurance Page 22 773-871-0809

Gus Romas 847-525-2846

INSURANCE UNDERWRITTING

Society Insurance 888-576-2438

INSURANCE-INDUSTRIAL & COMMERCIAL

Cacciatore Insurance Page 08 312-264-6055

Heil & Heil Insurance Agency Page 40 847-866-7400

INTERIOR DESIGN

Ullo Designs 312-296-8556

INTERIOR DESIGNERS

Sarfatty Associates 847-920-1100

INTERNET ADVERTISING

Food Industry News

ITALIAN BEEF

847-699-3300

Devanco Foods Page 05 847-228-7070

Serrelli’s Foods Page 26 877-385-BEEF

ITALIAN FOOD SPECIALTIES

E Formella & Sons Page 16 708-598-0909

ITALIAN SAUSAGE

Anichini Brothers 312-644-8004

JANITOR-SUPPLIES

Ramar Supply Co Page 26 708-233-0808

JAPANESE-FOOD PRODUCTS

Kikkoman Sales USA 630-954-1244

JUICER REPAIR & MAINTENANCE

Up ‘N Adam Service & Supply Inc Page 41 877-876-2326

Berkel Midwest 800-921-9151

JUICERS-FRUIT & VEGETABLES

Berkel Midwest 800-921-9151

KETCHUP

Red Gold

KITCHEN EQUIPMENT

765-557-5500

A D E Foodservice Equipment 630-628-0811

Berkel Midwest 800-921-9151

KITCHEN FLOORING

Sexton Complete Floor Care Page 43 847-827-1188

KITCHEN-EXHAUST SYSTEMS/CLEANING

Enviromatic Corp of America Page 32 800-325-8476

Olympia Maintenance 708-344-0344

LABOR MANAGEMENT SERVICES

Midway Staffing Page 18 708-397-8800

LAW FIRMS

Tuckey Law Page 41 312-701-2200

LINEN SUPPLY & RENTAL SERVICE

Cosmopolitan Textile 773-254-6100

LIQUOR INVENTORY CONTROL

Sculpture Hospitality Page 03 773-454-1300

LIQUOR LIABILITY INSURANCE

Heil & Heil Insurance Agency Page 40 847-866-7400

Serpe Insurance Page 22 773-871-0809

MARINADES FOR FOOD MFR’S

Famar Flavors Page 12 708-296-2951

MAYONNAISE

Columbus Vegetable Oils Page 17 773-265-6500

Unilever Food Solutions Page 31 630-432-3641

MEAT PROCESSING EQUIP SALES & SERVICE

Berkel Midwest 800-921-9151

MEAT STICKS

Big Fork Brands 312-206-9444

MEATS - WHOLE PIGS-GOATS-LAMB

Park Packing Company Page 06 773-254-0100

MEAT-WHOLESALE

Devanco Foods Page 05 847-228-7070

Gordon Food Service Page 26 800-968-7500

New S B L Inc Page 47 773-376-8280

Park Packing Company Page 06 773-254-0100

Anichini Brothers 312-644-8004

Chef’s Quality Meats 708-333-0880

International Meat Company 773-622-1400

MEDITERRANEAN FOODS

Olympia Food Industries 847-349-9358

MENUS-CUSTOM PRINTED

Accurate Printing

MILK

708-824-0058

Instantwhip Chicago Page 02 773-235-5588

NEIGHBORHOOD MARKETING

LED Billboard Trucks 312-924-7979

OIL-FRYING

RTI Restaurant Technologies Inc Page 06

OILS & FATS-COOKING

312-504-4565

Columbus Vegetable Oils Page 17 773-265-6500

RTI Restaurant Technologies Inc Page 06 312-504-4565

OILS & SHORTENING

Columbus Vegetable Oils Page 17 773-265-6500

OILS- FILTERING & RECYCLING

RTI Restaurant Technologies Inc Page 06 312-504-4565

OILS-COOKING/BULK

Columbus Vegetable Oils Page 17 773-265-6500

OLIVE OILS

Columbus Vegetable Oils Page 17

OVENS-PIZZA

773-265-6500

Northern American Pizza & Culinary 630-395-9958

PAINTING CONTRACTORS

Sexton Complete Care Page 43 847-827-1188

PANCAKE-BATTER & MIX

Tec Foods Inc

PAPER-PRODUCTS

Ramar Supply Co Page 26

773-638-5310

708-233-0808

Alfa Restaurant Supply 773-588-6688

PARTY-FAVORS & SUPPLIES

Ramar Supply Co Page 26 708-233-0808

PASTA-FRESH AND FROZEN

Pastafresh Home Made Pasta 773-745-5888

PASTRIES

Chicago Sweet Connection Page 21 773-283-4430

Dessert Werks Page 26 847-487-8239

PATIO ENCLOSURES

Thatcher Oaks Awnings Page 04

PATIO HEATERS

TNG Industries

PATTY MACHINES/FOOD FORMERS

630-833-5700

708-449-1100

Berkel Midwest 800-921-9151

PAYROLL SERVICES

Employco USA 630-286-7381

PEPPER JAMS

Rollicking Buckaroo

PEST CONTROL

Rose Pest Solutions Page 09

PHOTOGRAPHY

Food Photo Studio Page 15

PITA BREAD

Olympia Food Industries

PIZZA CONSULTANTS

847-349-9358

N. A. Pizza & Culinary Academy 630-395-9958

PIZZA CRUST Pronto Panificio Page 32 312-907-9448

PIZZA SAUCE

Neil Jones Food Company

800-543-4356 Red Gold 765-557-5500

PIZZA SAUSAGE

Anichini Brothers 312-644-8004

PIZZA

415-737-5265

800-GOT-PEST

630-283-0038

All Events Photography 312-543-2100

PHYLLO DOUGH

El Greg Food Expressions

PICKLES & RELISH

Vienna Beef Page 19

773-478-9050

773-278-7800

RESTAURANT EQUIPMENT

Optimal Automatics Page 22 847-439-9110

Wood Food Systems Page 06 847-949-9663

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 26 708-233-0808

Alfa Restaurant Supply 773-588-6688

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT PARTS

CSI Page 18 888-908-5600

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT REPAIR

CSI Page 18 888-908-5600

RM Services Page 20 331-300-7955

Up ‘N Adam Service & Suppy Inc Page 41 877-876-2326

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT REPAIR SERVICE

Berkel Midwest

800-921-9151

Major Appliance Service 708-447-4100

RESTAURANT EQUIPMENT-NEW & USED

March Quality Used & New Equip Page 24 800-210-5895

Berkel Midwest 800-921-9151

RESTAURANT FURNITURE

Richardson Seating FSE Division Page 29 312-829-4040

RESTAURANT INSURANCE

Society Insurance

RESTAURANT REAL ESTATE SALES

888-576-2438

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 20 773-378-8400

Joe’s Furniture Upholstery Page 24 773-965-4828

ROOF TOP GREASE CONTAINMENT SYSTEMS

Enviromatic Corp of America Page 32 800-325-8476

ROOFS-SALES-REPAIR & MAINTENANCE

Care Sheet Metal & Roofing Page 23 708-387-9784

RUBS

Char Crust Page 20 773-528-0600

SALAD-DRESSINGS

Ken’s Foods Page 48 800-633-5800

SALAD-DRESSINGS & OILS

Columbus Vegetable Oils Page 17 773-265-6500

Tec Foods Inc 773-638-5310

SALSA

E Formella & Sons Page 16 708-598-0909

SANITATION CERTIFICATION

Illinois Restaurant Association Page 41 312-787-4000

Badger Food Service Consulting 262-902-2947

SAUCES

My Father’s Best Page 47 630-230-0332

Big Fork Brands 312-206-9444

SAUCES & GRAVIES

Unilever Food Solutions Page 31 630-432-3641

SAUSAGE

Vienna Beef Page 19 773-278-7800

Anichini Brothers 312-644-8004

Big Fork Brands 312-206-9444

Crawford Sausage 773-277-3095

SCALES

Berkel Midwest 800-921-9151

SCALES-SALES & REPAIR

Accurate Scale Company Page 08 773-847-1820

SEAFOOD

Fisherman’s Pride Page 25 800-543-2110

SEASONING BLENDS

Rollicking Buckaroo 415-737-5265

SEASONING BLENDS FOR MFR’S

Famar Flavors Page 12 708-926-2951

SEATING

Dearborn Sourcing LLC Page 14 312-243-6214

Richardson Seating FSE Division Page 29 312-829-4040

Trendler Inc 773-255-4407

Waco Manufacturing 312-733-0054

SEWER (MAINT)-RODDING & JETTING

Tierra Environmental Page 18 888-551-1998

A & J Sewer Service 847-701-5836

SHAKE MIX

Fox Valley Farms 630-231-3005

SHORTENING

Columbus Vegetable Oils Page 17 773-265-6500

SLICERS - AUTOMATED

Berkel Midwest 800-921-9151

CES Nationwide 773-533-3333

SLICERS-SALES & SERVICE

Berkel Midwest 800-921-9151

SLOT MACHINES

J&J Gaming 833-788-1949

SOCIAL MEDIA MARKETING

Chicago Social Media Mktg Group Page 20 847-387-9873

SOFT DRINKS

Filbert’s Distributing & Bottling 773-847-1520

PepsiCo Foodservice 773-893-2319

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies Page 44 630-483-2256

SOFT SERVICE MIX

Fox Valley Farms 630-231-3005

SOUP BASES

Unilever Food Solutions Page 31 630-432-3641

Tec Foods Inc 773-638-5310

SOUPS

Vienna Beef Page 19

773-278-7800

Bistro Soups (Div of Vienna Beef) 773-278-7800

SPICES

Tec Foods Inc

SPICES & SEASONING BLENDS

Char Crust Page 20

STAFFING AGENCIES

Midway Staffing Page 18

STEAM CLEANING

773-638-5310

773-528-0600

708-397-8800

Olympia Maintenance 708-344-0344

SUPERMARKET EQUIPMENT

Berkel Midwest 800-921-9151

CES Nationwide 773-533-3333

SUPERMARKET EQUIPMENT REPAIR

Up ‘N Adam Service & Supply Inc Page 41 877-876-2326

Berkel Midwest 800-921-9151

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest 800-921-9151

TABLES-ALL TYPES

Chicago Booth Page 20 773-378-8400

Richardson Seating FSE Division Page 29 312-829-4040

Waco Manufacturing 312-733-0054

TAMALES

Supreme Frozen Products 773-622-3777

TAX APPEALS (PROPERTY)

Reveliotis Law PC Page 07 312-230-0160

TAX PAYMENTS

Cook County Treasurers Office 312-443-5100

THEATERS AND VENUES

Onesti Entertainment Corporation 630-962-7000

TILE & GROUT - CLEAN/RESTORE

Classic Touch Floor Care 847-513-3501

TOMATO PRODUCTS

Neil Jones Food Company

TRADE PUBLICATIONS

Food Industry News

TRADE SHOWS & EVENTS

National Restaurant Association

TRUCK BODIES-SALES & REPAIR

800-543-4356

Red Gold 765-557-5500

847-699-3300

800-424-5156

Paramount Truck Body Page 31 312-666-6441

UPHOLSTERY CLEANING

Sexton Group Floor Care Page 43 847-827-1188

VEGETABLES-FIRE ROASTED

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Be sure to attend our September Shmoozefest event to gain insights on avoiding HR issues. Managing people and complying with city, county and state regulations are among the biggest headaches business owners face. Join us for this insightful and informative boot camp seminar to learn from one of the region’s most seasoned HR experts Jason Eisenhut from Employco USA. You will learn how to comply with changing requirements imposed by city, county and state regulators, which questions you may ask and which questions you may not ask in an interview, and how to comply with other confusing regulations. No RSVP is required–just show up. If you’re trying to reduce the frustration and aggravation of dealing with and complying with HR requirements, this seminar will provide valuable insights, which will save you time and money.

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CHEF PROFILE

Dudley Nieto Mexican Radio 100 W Monroe St, Chicago, IL 60603

Current Position: Culinary Director

First Foodservice Job: Pepe’s Tacos, bartender back in 1981.

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Insuring Local Food Businesses Since 1885 Offering

Commerical Specialist:

Jack Benson, ACLC: 847-733-2694

Favorite Food: My favorite food is Mexican cuisine, not just one dish, but the full tapestry of it. What makes it extraordinary is how deeply regional it is. Every state, every small town has its own ingredients, its own techniques, its own story. Mexican food is living history on a plate, and I never stop being amazed by it.

Awards/Honors: James Beard Foundation 1999 (Recognition), CIA at Napa Valley 2007, Roosevelt University 1998, Chicago Magazine 25 best new restaurants 1992, 1999, 2004, 2006, Oxford Symposium of Food and Cookery.

Memorable Customers: One night that stays with me is when Dave Matthews came in after a Saturday Night Live performance. He made his way back into the kitchen and asked me specifically for Huevos Motuleños, a fiery habanero dish rooted in the Yucatán. The moment he tasted it, his eyes went wide and he said, “Oh my God, this is so good!” Then he gave me a kiss on the cheek and told me, “You know how to cook.” That’s the kind of moment you carry with you for a lifetime.

Worst Part of Job: The worst part of the job is missing my kids and memorable dates in my life.

Most Humorous Kitchen Mishap: One of the most humorous kitchen mishaps would have to be working with chapulines. We have so much fun with insects. It’s like taking care of the food is still and it looks different, tastes different, and sounds different. Maybe chapulines will be the next future protein of the world.

Favorite Food to Prepare: My favorite dish to prepare is beef short rib in a guajillo and avocado leaf sauce, wrapped in maguey leaf, what we call mixiote. Every time I make it, I’m transported back to family gatherings, to celebrations where the whole table came alive. Like mole, mixiote is a dish that carries the soul of Mexican tradition.

What part of the job gives the most pleasure?

Watching people eat my food and lose themselves in it, that’s everything. When a table full of strangers becomes a table full of people celebrating life together, I know I’ve done my job. That feeling never gets old, no matter how many years pass. If you couldn’t be a chef, what would you be and why?

A musician, without hesitation. Music reaches places inside me that nothing else can. It pulls out emotions I didn’t even know were there. Honestly, cooking and music aren’t that different. Both are about feeling, timing, and making someone experience something they’ll never forget.

What was the best advice you ever received? Ben Moy, a chef who was also a musician, gave me the words I’ve lived by: Even if you fall, never give up. Keep trying. Flavors and tunes are part of life. They’re all good. He understood that the creative life is full of stumbles, and that every stumble is just part of the song.

Where do you like to vacation? I like exploring small towns in Mexico. Places most people have never heard of. I go to learn, to investigate, to taste things that haven’t been written about yet. Every town has its own culinary wisdom, its own music, its own way of celebrating life. I find more inspiration in those quiet pueblos than anywhere else on earth.

Other than family, who is your greatest culinary influence? Travel. Pure and simple. Every place I’ve ever been has left something in me, a flavor, a technique, a new way of thinking about food. There’s a saying: You are what you eat. In my case, I became what I traveled. My father and my grandmothers planted the roots, but the road gave me my wings.

What do you enjoy most about FIN: What I enjoy most about Food Industry News is how plugged into the restaurant industry it is. It does a great job highlighting chefs, new concepts, and what’s happening locally while still feeling very community-focused.

Whataburger Announces New Prototypes

Whataburger recently introduced two new restaurant design prototypes called The Legacy and The Essential. Both use wood tones and orange and white stripes, and feature glass and modern materials. The Legacy design contains the classic A-frame with a larger dining room, while the other version leans more into the orange and white stripes. These concepts aim to honor the brand’s 75-year history while modernizing layout operations for rapid growth outside of Texas.

– Source: Restaurant Dive

“Moody” continued from front page an internationally-recognized hospitality brand, and currently holds the distinction of the only Michelin-starred brewery in the world.

In 2016, Moody Tongue expanded to open The Tasting Room within a 125-yearold glass warehouse in Chicago’s Pilsen neighborhood. The venue served a menu of both year-round and limited-release beers in an intimate mid-century modern space showcasing a library, which housed the largest collection of beer books in the country. The stylish space quickly garnered critical acclaim and three years later, The Tasting Room earned the 2019 Jean Banchet award for “Best Bar" in Chicago.

Later in 2019, Moody Tongue moved its operations to a new 28,600 sq. ft. space in Chicago's South Loop neighborhood, immediately growing the brewery’s production capacity and housing two world class dining concepts - a casual, à la carte tasting room, The Bar at Moody Tongue, as well as upscale, intimate fine dining restaurant, The Dining Room at Moody Tongue. In 2021, 2022, 2023, 2024 and 2025, Moody Tongue became the first wholesale brewery / restaurant in the world to receive an accolade from the Michelin Guide, earning Two Stars. Since 2023, the brewery has grown to open Moody Tongue Sushi & The Hand Roll Bar (New York City), Moody Tongue Pizza (New York City) and Moody Tongue Sushi (West Palm Beach). Today, Moody Tongue operates a collection of restaurants in Chicago, New York City, and West Palm Beach, including fine dining, sushi, and pizza concepts - all centered around the relationship between thoughtful cuisine and carefully paired beers. Through each restaurant, the company continues to explore how great beer and great food together can elevate the traditional dining experience.

Beach Style Thrives with Tommy Bahama

Tropical clothing brand Tommy Bahama operates 29 restaurants and bars, many of which are attached to its stores, offering a blend of shopping and dining. The restaurant concept began in 1996, nearly by accident, and has since become a core part of the brand’s identity, known for dishes like coconut shrimp and cocktails such as the Permanent Vacation.

The restaurant business, which reported a 9.4% rise in sales last year, tends to remain stable even when retail slows, as consumers may cut back on clothing

not on dining experiences. – Source: Restaurant Business

Bob’s Red Mill, a leader in the homemade food movement for nearly 50 years, is unveiling a brand redesign featuring a new logo and full product packaging refresh. Rooted in the company’s heritage, the new look reflects its enduring commitment to high-quality ingredients and the power of food to bring people together. Refreshed packaging will begin rolling out across core flour products in September 2026, with additional categories to follow in 2027.

Alliance Paper and Foodservice Equipment recently held its second annual customer appreciation event at its Cash & Carry Outlet at 1345 South Ashland Avenue in Chicago. The event featured several food and equipment vendors complimented by specials on disposables, kitchen equipment, janitorial supplies, kitchen supplies and other furnishings and equipment. The company is entering its second generation of family-owned leadership and has been a business serving the Chicagoland market for 40 years.

Wingstop Offers Loyalty Perks

Restaurant-To-Retail Brands

Companies like White Castle and Dutch Bros have leveraged consumer packaged goods to expand their customer bases beyond physical locations, meeting demand for restaurant-quality flavors at home and providing more affordable options amid inflation. The evolution has turned restaurant-to-retail expansion into a long-term industry strategy, with recognizable logos and flavors now a fixture in supermarket aisles and freezer cases. – Source: QSR

Wingstop has introduced Club Wingstop, a loyalty program designed to build a community of dedicated fans and introduce a points-sharing experience. The program highlights signature perks like food discounts, special merchandise and access to members-only events and cultural experiences. Club Wingstop is being promoted through a partnership with influencer Maura Higgins, who helped curate a limitededition “Club in a Box” filled with themed essentials. – MediaPost Communications

Qdoba Sets Sights on 2,000 Unit Growth

Qdoba has secured $435 million through a whole-business securitization to fund the chain’s ambitious expansion plans. Qdoba aims to grow to about 2,000 restaurants, with over 650 new restaurant commitments already secured. As of 2025, Qdoba operated 827 units and generated $1.3 billion in sales. The recent capital infusions are intended to support these aggressive growth targets, enabling investment in new locations, restaurant remodels and technology upgrades to sustain the brand’s upward trajectory. – nrn.com

Portillo’s Opens First Airport Location

Portillo’s recently opened its first airport location at Terminal B in Dallas Fort Worth. The restaurant, which has a small dine-in area for about 50 guests and pickup-only area, offers various ordering options, including at the register, self-order kiosks, order-ahead pickup and a graband-go area. While Portillo’s has grappled with underperformance in the Texas market, it continues to open stores in the Lone Star State. Through April, the chain opened five Texas locations in 2026, according to an earnings release. – Source: Restaurant Dive

With VALERIE MILLER TRAVEL

The Westin Playa Vallarta Debuts as Westin’s First All-Inclusive Resort in Mexico

The Westin Playa Vallarta, an All-Inclusive Resort has officially opened as Westin’s first all-inclusive property in Mexico. Located along the shores of Banderas Bay, the resort introduces a refined, experiencedriven interpretation of all-inclusive travel – one shaped by thoughtful design, chefled culinary experiences, and Westin’s longstanding commitment to well-being.

Formerly The Westin Resort & Spa, Puerto Vallarta, the property has undergone an extensive, multi-million-dollar transformation spanning its guest rooms and new adults-only swim-up suites, dining venues, wellness spaces, and more. The result is a thoughtfully refreshed resort experience that balances Westin’s philosophy of well-being with the ease and rhythm of life on Mexico’s Pacific Coast, creating a foundation for a stay defined by comfort, stunning design, and connection to place.

“The opening of The Westin Playa Vallarta marks a significant milestone for Marriott International and for the Westin brand in the Caribbean and Latin America. As the first Westin All-Inclusive resort in Mexico, this property represents an evolution of the all-inclusive experience – one that stays true to Westin’s well-being ethos while responding to the growing demand for elevated, experience-driven all-inclusive travel in the region,” said Federico Greppi, President, Caribbean and Latin America (CALA), Marriott International.

Each of the resort’s more than 280 guest accommodations has been redesigned with comfort and restoration in mind. Guests will find the new Westin Heavenly Bed 2.0 in every room, providing an elevated sleep experience. The Swim-Up Junior Suite is a new, adults-only swim-up accommodation that introduces a tranquil network of ground-level water pathways, offering a serene yet social setting surrounded by lush tropical greenery. Guests who book this room category gain exclusive access to Playa Dip Club, a swim-up social experience with curated culinary bites, cocktails, and other amenities.

At the heart of the resort experience are standout culinary experiences, emphasizing locally sourced ingredients and chef-driven menus that nourish the mind and body. The resort’s social hub is Gourmet Gallery, an open-air gathering space with prime views of 300 palm trees, bringing together a world of inventive flavors across 10 culinary and mixology concepts.

The Heavenly Spa by Westin provides a menu of hydrotherapy, aromatherapy, and signature treatments, while the Westin Workout Fitness Studio features state-of-the-art equipment and guided training. Two redesigned pools – one adults-only and one family-friendly - anchor the outdoor experience, complemented by new pickleball and padel courts.

Guests can also enjoy immersive cultural experiences in the destination, including curated tours of La Zona Romántica, Puerto Vallarta’s charming cobblestone quarter filled with local art boutiques, restaurants, and music venues. The Westin Playa Vallarta, an All-Inclusive Resort sits along the golden shores of Banderas Bay, just minutes from Puerto Vallarta International Airport. For more info visit: marriott.com/en-us/hotels/ pvrwa-the-westin-playa-vallarta-an-all-inclusive-resort/overview/.

Photos: The Westin Playa Vallarta, an All-Inclusive Resort