Food Industry News: June 2026

Duck Stop Oasis Brings Quality Dining to Hodgkins

The new “Hodgkins Duck Stop Oasis,” located at 10000 75th Street just off Exit 22 from I-294, stands out immediately in both scale and ambition. The 22,000-square-foot, multi-level facility is designed to serve everyone from long-distance family travelers and long-haul truck drivers to local residents, blending the efficiency of a traditional travel plaza with the comfort and quality typically reserved for standalone restaurants and retail spaces.

Most highway stops still operate on the same formula: prepackaged food, heat lamps, franchises, and quality sacrificed for speed. Duck Stop flips that model. Its in-house concept, Duckies TopDog, is built as a QQSR (Quality Quick Service Restaurant), but with the priorities reversed. Quality comes first, speed follows. The result feels closer to a go-to neighborhood restaurant than a roadside pit stop.

The menu reinforces that shift. Twelveinch, quarter-pound Chicago-style hot dogs, burgers, and chicken are cooked fresh to order. Fries are prepared in beef tallow instead of generic oil. By popular demand, the Polish sausage has been brought back and upgraded into a true Maxwell Streetstyle experience. It is a deliberate move to elevate something familiar.

The Italian beef stands out even more. Duck Stop sources its USDA beef directly from local suppliers. Instead of serving prepacked, bulkprepared product, the beef is prepared in-house: trimmed, cooked the Chicago way, sliced, and

served fresh on site. That difference matters. Handling the full process internally ensures better texture and deeper flavor. The recipe itself carries history, sourced from what was considered Chicago’s favorite Italian beef restaurant for over 60 years.

Even breakfast gets attention. The all-day Duck Stop signature breakfast sandwich is made with cage-free organic brown eggs and is intentionally built for commuters who want quality. Coffee is treated with the same level of care. Duck Stop serves drinks, including espresso, lattes, and other specialty beverages more commonly associated with a café than a roadside stop.

See Duck Stop on page 26

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Episcope Hospitality to Reopen Motel Bar as a Supper Club in River North

This spring in River North, Episcope Hospitality will introduce its newest Chicago concept, Motel Bar, inspired by the dependable menus, nostalgic rituals, and warm interiors of Wisconsin supper clubs.

Located at 600 West Chicago, Motel Bar is designed to feel like a place you’ve been coming to for years. Low lighting, rich wood tones, and layered textures create a sense of ease, while a lively, central bar anchors the room. The space unfolds across booths, bar seating, dining tables, and a relaxed lounge, encouraging everything from happy hours to lingering dinners. The walls tell their own story, lined with vintage Midwest photography, collected memorabilia, and nods to hunting lodges and lake houses. A standing piano brings the room to life on select evenings, while darts and other small touches keep the atmosphere social and unpretentious.

Soy Sauce

Less Sodium Soy Sauce

Teriyaki Marinade and Sauce

Teriyaki Glaze Sauce

Unagi Sauce

Toasted/Untoasted Panko

Tempura Batter

Soy Sauce Packets

Sesame Oil

Lime Ponzu Sauce

Citrus Ponzu Sauce

Gluten-Free Items

Gluten Free Soy Sauce(Tamari)

Gluten Free Panko

Hoisin Sauce

Thai Chili Sauce

Orange Sauce

Rice Vineger

Srriacha Sauce

New Items from Japan

Kikkoman Barista Soymilk

Kikkoman Original Soymilk

Kikkoman Unsweetened Soymilk

“The sole purpose of business is service. The sole purpose of advertising is explaining the service which business renders.” – Leo Burnett

The dining menu leans into supper club classics, featuring slow-roasted prime rib carved to order, a hearty garbage salad, complimentary relish trays, and Friday fish fries. The beverage program is rooted in Wisconsin nostalgia, featuring the quintessential Brandy Old Fashioned alongside indulgent ice cream cocktails such as the Grasshopper and Brandy Alexander; boozy, playful nightcaps that nod to the supper club tradition.

In addition to Motel Bar, Episcope opened Monty’s, a center of gravity for 600 W Chicago’s sprawling footprint. Designed to keep pace with the workday, this all-day café features a signature coffee to cocktails bar; a made-to-order walk-up counter with deli classics and gourmet salads; and a market stocked with home and office staples, grab-and-go meals, and everyday essentials.

Choose Chicago Activates Route 66 Centennial as a Global Tourism Driver

Choose Chicago, the city’s official destination marketing organization, is inviting locals and visitors alike to celebrate the 100th anniversary of Route 66 in Chicago – the historic starting point of the iconic “Mother Road.” For a century, Route 66 has connected Chicago to the Pacific Coast, earning its place as one of the most recognizable roadways in the world and a defining symbol of America. As the nation prepares to commemorate this milestone, Choose Chicago is leading a coordinated, yearlong effort to position the city as the global gateway to the Route 66 centennial – turning a historic moment into a driver of visitation and economic impact.

Broken Yolk Café, a categoryleading franchise in the breakfast and brunch space, is coming to the Midwest. In partnership with seasoned quick-service operator Marc Clapper, a development deal has been struck to introduce the San Diego-based brand to Lafayette, Indiana, home of NCAA powerhouse Purdue University. The agreement will bring two cafe locations to the market, with the first anticipated to make its official debut this fall.

DINING WITH

June 2026

BLACKBERRY MARKET • 1600 16th St. OAK BROOK, IL 708-550-3494. This is a fast causal café and bakery. The dining room was very spacious and the vibe in there was stellar. You order at the counter. The first thing that gets your attention is their baked good selection which included muffins, scones, cookies and other treats. I ordered a Blackberry Bar, which was so good, and to go with it, I had a hot cocoa with whipped cream – so creamy and delicious. They also had a display case with salads that looked very appetizing. On the menu, they have soups, salads, sandwiches, and so much more. They have a big selection of coffee and tea drinks, along with other beverages. I’m definitely going back again to have a meal next time. They have a few locations.

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CROSBY’S KITCHEN 6480 • W. Touhy Ave. NILES, IL 224-279-2525. I’ve been here numerous times, and it’s always a great spot to meet up with friends or family. Everyone agrees – the food is amazing. For starters, the spinach artichoke dip served with warm chips is delicious, and the lobster deviled eggs are highly recommended. One of my absolute favorites is the Wrightwood Salad. It has rotisserie chicken, tomatoes, craisins, avocado, corn, almonds, cornbread croutons, roasted red peppers, scallions, goat cheese, and a citrus vinaigrette. The croutons really stand out! If I had to choose just one item on the menu, this would be it. The menu also features wood-fired specialties, along with sandwiches, ribs, and plenty of other options. I’ve also been there for brunch and tried the blueberry lemon pancakes.

JELLY CAFÉ/LUCKY BURGERS • 795 W. Dundee Rd. PALATINE, IL 847-496-4077. This is a dual concept restaurant. It is a breakfast place during the day and later on it turns into a lunch and dinner place. I stopped in at night. I ordered the caramelized Smashburger. It was cooked perfectly, with a juicy center and packed with flavor from the sear. It was incredibly flavorful. I also tried their chicken tenders and waffle fries. The order of waffle fries was huge. As a side, they had Peppadew peppers, which I had never heard of, so I decided to try them. They had a slight kick while also being sweet at the same time. The food and service were fabulous!

PARLOR DOUGHNUTS • 1301 Algonquin Rd. SCHAUMBURG, IL 847-262-5967. This is a delightful spot for doughnut lovers! With its charming decor and ample seating, it’s a perfect place to enjoy a treat. Their signature layered doughnuts, made fresh to order, are a standout feature. I ordered some of their minis – a cinnamon and a raspberry-filled one – along with a couple of doughnuts: a Blueberry Hill and a Raspberry Pistachio. The dough and gooey toppings on both doughnuts were amazing. They offer more items on the menu than just doughnuts, too. Plus, the additional area for merchandise like glasses, hats, shirts, and bags of coffee adds to the overall experience. With multiple locations, it’s a brand worth checking out.

SAFEHOUSE • 779 N Front St, MILWAUKEE, WI 414-271-2007. SafeHouse Milwaukee invites you and your fellow spies to join in on the city's best-kept secret since 1966! While walking down Front Street, you’ll find a door marked International Exports, Ltd. Agent MoneyPenny will be guarding the entrance and ensuring each spy knows the password. Those without knowledge of the password will be required to do a clearance test to prove they are not a double agent (I had to do a robot dance to get in). You’ll then be treated to a museum-worthy experience of spies, secrets and espionage. Upon being seated, an agent (server) will give you your mission to explore all the fun activities around the place, as well as a spy-themed menu. I had the SR-71 Blackbird, which was a blackened chicken breast, lettuce, tomato, chipotle mayo, and dill picklesw on a potato bun, with a side of fries. The food was tasty and the overall experience was something you should try for a fun night out.

Sonny Acres Farm Hosts

Fourth-Annual Pro Rodeo

Dust off your boots, Chicagoland! Sonny Acres Farm, 29W310 North Avenue, is thrilled to announce they will once again host their fan-favorite pro rodeo experience this summer. Named in the top 5 Pro Rodeo experiences in the nation by the International Pro Rodeo Association, the farm is thrilled to announce they will add a second weekend of performances running back to back June 12-14 and June 19-20. A family-friendly, all-ages experience, the Sonny Acres Farm Pro Rodeo and Bull Riding event will wow audiences with a mix of world-class performances including Bareback Riding, Steer Wrestling, Saddle Bronc Riding, Girls Breakaway Roping, Cowgirls Barrel Racing, Bull Riding and more. Guests will also be able to enjoy the farm’s many amusement rides, live music, petting zoo, bar, kitchen and grill, shops and more. General Admission tickets as well as tiered package bundles are on sale now via the Sonny Acres website.

Andy’s Frozen Custard Launches ‘Sweet Since ’86 Roadshow Tour’

Andy’s Frozen Custard is celebrating 40 delicious years as the World’s Finest Frozen Custard and taking the party nationwide. The awardwinning frozen custard and treat shop is rolling out the “Sweet Since ’86 Roadshow Tour,” a high-energy, 23-week celebration bringing the joy of Andy’s to #FANdys, families, and communities across the country. The tour officially kicked off at the Andy’s Frozen Custard 340 at Texas Motor Speedway race weekend, May 1-3, launching a cross-country celebration that will visit more than 170 locations across 14 states over the course of the tour.

This tour is a celebration of the people who have made Andy's what it is today; our incredible #FANdys, our families, our motorsports fans and the communities that have supported us for 40 years” said Andy Kuntz, CEO of Andy’s Frozen Custard.

representing the most ambitious and complete version of the Stick & Hack experience to date: a destination

for Grand Park and the midwest.

2026 Is an Interesting Year

The economic head winds have caused slower sales cycles while geopolitical events and tariffs are causing significant inflation effecting every food business buyer. This has led to foodservice buyers prolonging the decision-making processes, requiring more persistent and strategic marketing efforts by every supplier.

As a supplier, when targeting local buyers, the most effective marketing plans utilize consistent exposure; print, digital, eblasts, networking events, editorial placements and monthly lead reports with inside information on new sales opportunities.

Our advertisers often value us as a strategic partner, capable of delivering effective communications to help them engage buyers, strengthen brand awareness, overcome perceptions of price resistance, competitor loyalty, buyer apathy, negative perceptions or trust issues. Buyers have come to trust Food Industry News and its advertisers.

Due to the growth of our local market and longer buying cycles, the “follow-up gap” is now an issue for most suppliers. Many companies fail to get the sale because they are not present or top-of-mind when decisions are being made. Most food producers now face aggressive distributor house brand competition.

The result is an increasingly competitive selling environment for every vendor or supplier, and the need to constantly be present and in front of buyers in every way possible, especially where and when they are looking for vendors. The strong vertical circulation of Food Industry News enables suppliers to reach qualified buyers in every segment of the industry and market.

We are in the business of helping our clients build long-term buyer relationships. If your goal is to increase sales, distribution, presence and traction in the local $52 billion Chicagoland market and beyond, Food Industry News can help

Scotland Returns to Wheaton for 40th Annual Scottish Festival & Highland Games

Scotland is headed back to the western suburbs! The 40th Annual Scottish Festival & Highland Games will take place Friday, June 12 and Saturday, June 13 at the DuPage County Fairgrounds in Chicagoland’s Wheaton neighborhood. New highlights this year include a special performance by the world-champion Inveraray & District Pipe Band, a World Cup watch party, and a massive salute to U.S. Veterans with 1,000 bagpipers celebrating the USA’s 250th birthday.

Family-friendly fun will be plentiful with Highland games, dancing, Celtic music, whisky tastings, a classic British car show, kids’ activities, Scottish food, and a bustling marketplace.

Hardee’s Debuts its “Prime Experience”

National Donut Day: All-Day Donuts

National Donut Day, observed on the first Friday of June, highlights a shift in consumer behavior with donuts being consumed throughout the day, not just at breakfast. Clyde’s Donuts President Josh Bickford notes a rise in grab-and-go formats and adventurous flavors, while Baker Boy Marketing Manager Dustin Monke emphasizes the importance of variety and premium products. Retailers like Walmart offer deals such as “Baker’s Dozen” packs and prominently feature fresh donuts in special promotions. – Source: Supermarket Perimeter

Sysco Chicago hosted its Spring Food Show on April 28 at its Des Plaines, Illinois headquarters, drawing an impressive crowd of more than 1,500 attendees. Over 80 vendors were on hand showcasing products and offering samples, creating a dynamic and engaging environment for operators and buyers alike.

The show maintained a steady flow of traffic throughout the day. Notably, many attendees are actively expanding, opening new locations and scaling their operations, adding to the event’s strong sense of momentum and opportunity.

Food Industry News was proud to participate with a booth at the show and extends its sincere appreciation to Sysco Chicago and its customers for their continued support.

Chicago Chefs Cook “I Cook For” Event

Recently, Chicago’s culinary community came together at the Four Seasons Hotel Chicago to create something truly special: an evening dedicated to humanitarian causes that matter deeply to the city.

For every cause championed at this year’s “I Cook For” event, Chicago Chefs Cook wrote a $10,000 check directly to each charity. These efforts spanned causes from immigration rights and women’s leadership in the culinary industry to regenerative agriculture, food insecurity, support for children living with cancer, and chef civic leadership.

Chicago Chefs Cook is also deeply grateful to the Four Seasons Hotel Chicago and Adorn Restaurant, LRG Marketing, Kinship PR, Terms of Service podcast, 77 Flavors, The Babysitting Company, All in Good Taste podcast, their volunteers, planning team, sponsors, and the incredible chef and service teams whose dedication and generosity made the evening possible.

The second annual Chicago Chefs Cook “I Cook For” event was memorable, uplifting, and a true reflection of the central role that storytelling and community play in the life of this city. They are already looking forward to what they will build together next.

Heart to Home Meals USA, the seniorfocused meal delivery service franchise empowering older adults to live independently, is proud to announce the signing of its third U.S. franchise agreement, securing a new development deal in Somerset, New Jersey. This latest milestone builds on the brand’s growing national footprint, following successful franchise expansion into Raleigh, North Carolina and the Chicagoland area.

Dreamweaver Hotels Announces New Culinary Leadership at Hotel EMC2 and theWit Chicago

Dreamweaver Hotels announced two key culinary appointments across its Chicago properties, welcoming David Danielson as Vice President of Food & Beverage overseeing both Hotel EMC2, Autograph Collection and theWit Chicago, A Hilton Hotel, and Armando Diaz as Executive Chef of theWit.

Together, the appointments mark an exciting new chapter for the downtown Chicago hotels, reinforcing their commitment to distinctive food and beverage experiences and culinary leadership that elevates the guest experience.

At Hotel EMC2, Danielson will provide strategic oversight across the property’s restaurant, banquets and in-room dining programs. He will work closely with Sous Chef Maribel Arias in shaping the experience at the Albert, the hotel’s beloved signature Italian-American restaurant, and will serve as the primary spokesperson for the hotel’s food and beverage program.

A chef-driven hospitality executive with more than three decades of experience, Danielson most recently oversaw culinary operations for the Kentucky Derby and served as Chief Hospitality Officer for a destination distillery with multifaceted food and beverage operations. His career has included executive leadership roles at Rockefeller Center, the U.N. Plaza Hotel, Palmer House Hilton, Churchill Downs and Log Still Distillery, along with consulting and leadership work tied to globally recognized events including the Super Bowl, Olympic Games, U.S. Open Tennis Championships, PGA Championships (most recently the 2026 Masters Tournament), the Grammy Awards and Lollapalooza.

Diaz joins theWit with extensive experience spanning hotel and restaurant leadership roles across the country, and brings a thoughtful, ingredient-driven approach to one of downtown Chicago’s most dynamic food and beverage programs. Most recently, he spent four years as a freelance task force chef, helping to overhaul food and beverage programs at hotels and restaurants nationwide. Before that, he served as Executive Chef at The Confidante Miami Beach and as Executive Sous Chef at Andaz 5th Avenue in New York.

RICHARDSON SEATING

Quitting with Class

People change jobs. At some point, you may find yourself needing to leave – whether by choice or circumstance. Even if your experience wasn’t ideal, how you exit matters. Rather than letting negativity define your departure, take a moment to send a brief email or handwritten note to those you worked with or reported to. Express appreciation for their support, guidance, and any positive aspects of your time together. A thoughtful, professional goodbye leaves a lasting impression, and keeps doors open for the future.

Distribute

CHEF PROFILE

Josuelt Rodriguez Shoreacres

1601 Shore Acres Dr Lake Bluff, IL 60044

Current Position:

Executive Chef

First Foodservice Job: The Cubby Bear North Favorite Food: Tacos – all kinds of tacos.

Awards/Honors: President of the Club Chefs Association (2023-2025)

Memorable Customers: My family.

Worst Part of Job: Time away from my family.

Favorite Food to Prepare: Pasta. All shapes and sizes. What part of the job gives the most pleasure? Helping our members and guest make memories while enjoying exceptional food.

If you couldn’t be a chef, what would you be and why? I love working on my car and I love flying. I would either be a car mechanic or a pilot!

What was the best advice you ever received? If you really want something you have to make your own opportunities happen.

Where do you like to vacation? Anywhere warm that has a beach with a great golf course next to it.

Other than family, who is your greatest culinary influence? Well I would definitely not be here without my dad because he is also a chef and the person that introduced me to the hospitality world. But other than that I’d say it would have to be my old boss and mentor Tim Edstrom.

The Importance of Dishmachine Maintenance

Proper dishmachine maintenance is essential for both food safety and operational reliability. Operators are critical in ensuring performance by regularly checking temperatures, verifying proper chemical levels, cleaning screens and spray arms, performing proper deliming, and using the correct test methods. These practices help ensure wares are clean and properly sanitized while supporting health code compliance. While dishware may appear clean, true compliance depends on verified sanitization, whether through correct final rinse temperatures in high-temperature machines or proper chemical concentration in low-temperature units. Without routine checks, small issues like inaccurate gauges, worn components, or improper testing methods can lead to failed inspections, inconsistent results, and unnecessary downtime.

Many dishmachine failures are preventable. Common issues, including incorrect test strips, low tank temperatures, clogged chemical lines, blocked spray jets, calcium buildup, and missing or dirty screens often go unnoticed during daily operations. If a machine doesn’t reach proper temperatures, detergents may not activate correctly, leading to increased chemical usage or poor water sheeting.

Regular planned maintenance by a professional helps ensure consistent performance and long-term reliability. This information is courtesy of James Kosmala, a 13-year foodservice equipment technician and warewashing service provider with CSoap, a division of Coker Service Inc. You can find the CSoap ad on page 24.

Local News

On the first Saturday of every month guests can experience a sense of being transported to a tropical paradise with a live DJ and signature drinks at sunset.

Antioch’s Taste of Summer Festival, the village’s largest annual event, will take place June 4–7, 2026 in downtown Antioch, Skidmore Dr and Orchard St. The four-day festival will feature live music, a variety of food vendors, carnival rides, unique exhibitors and shopping throughout Antioch. Bally’s Chicago marked a major construction milestone at its permanent casino site at 560 W. Grand Ave. with a topping-off ceremony celebrating the placement of the final structural beam. Once complete, the $1.7 billion development is expected to create approximately 3,000 permanent jobs for the local community and is slated to open in spring 2027. Coffee Fest is the specialty coffee B2B event that attracts owners, operators, and anyone interested in growing their specialty coffee & tea business career. Coffee Fest will be held June 12-13, 2026 at Navy Pier 600 E. Grand Ave. in Chicago. Ferrero North America, part of the global sweet-packaged food company the Ferrero Group, opened its new Nutella Peanut production line in Franklin Park, Illinois. The $75 million project creates 50 new jobs, marking the Nutella brand’s firstever new flavor and first product manufactured in the United States. QuikTrip (QT), one of the nation’s leading convenience and gasoline retailers, celebrated the opening of a new travel center at 501 N. Ridge Rd. in Minooka, IL conveniently located along Interstate 80 at Exit 122. This is QuikTrip’s 20th location in Illinois, and stores in Bridgeview and South Holland are under construction and scheduled to open in the coming months. Ribfest Chicago takes place every summer in the Northcenter neighborhood at Lincoln Ave. between Irving Park Rd. and Berteau Ave. Celebrating 26 years of BBQ, Ribfest Chicago continues to be Chicago’s most anticipated food festival. Swedish Days will be held June 24-28, 2026 in Geneva, IL. Geneva Swedish Days is 76 years old this year and celebrates the heritage of Swedish immigrants who settled in

the area. Craft beer tent, a carnival, a Kids’ Day, nightly entertainment and a parade are part of the festivities. Taste the World in One Night, Flavors of Albany Park Returns on June 24,2026. Sample dishes from 60+ local restaurants, each offering a taste of their culture, craft, and community. Whether you’re craving bold street food, comforting classics, or something entirely new, every stop is a discovery. The Morton Arboretum presents “Vivid Creatures” from now through Apr 17, 2027 at 4100 Illinois Route 53, in Lisle, IL. Vivid Creatures is an invitation to explore our connections with the natural world through giant, colorful, playful animal sculptures placed outdoors amid towering trees and sweeping green vistas. The Second City - Laughing for all the Wrong Reasons at Paramount Copley Theatre May 28-Jun 2026 is a celebration of legendary American comedy over 65 years in the making. Featuring a hilarious array of classic sketch comedy and songs from the company’s rich history, fresh new favorites, as well as the signature brand of irreverent improv. The 2026 Southern Illinois Music Festival celebrates “America at 250,” with multiple performances of classical music by three centuries of American composers. SIFest 2026 will include five major orchestral programs and five Patriotic Pops concerts and will be held June 18-July 4, 2026. In celebration of Rosemont’s 70th anniversary and America’s 250th anniversary, Parkway Bank Park will debut its first-ever “Rockin’ in the USA” threeday Fourth of July weekend music festival. Enjoy three nights of live music from acclaimed tribute bands. Wind Creek Chicago Southland has been awarded the prestigious Leadership in Energy and Environmental Design (LEED) Silver certification, recognizing the property’s commitment to efficient design and low-emitting construction materials that work to minimize ecological impact.

Generational Tech Disparity in Restaurant Ordering

Use of technology in restaurants can differ widely across generations, according to panelists from different age groups who shared their thoughts at a recent conference. Generation Z panelists said they embrace food apps, with some having upwards of 20, and value digital deals. Millennials and Generation Xers use fewer apps and value loyalty rewards and seamless ordering. All generations agreed that technology is beneficial when it simplifies ordering and payment, but malfunctions are widely disliked. There was a strong consensus against being prompted for tips at counter-service locations, and preferences for third-party delivery services varied, with older generations preferring to pick up food themselves. – Source: nrn.com

Instantwhip Foods: Your Soft Serve and Ice Cream Headquarters

Instantwhip Foods, a family-owned and operated dairy processor since 1934, continues to be a trusted partner for foodservice professionals across Chicagoland. Known for quality and consistency, Instantwhip produces its signature house-made soft serve mix, available for direct delivery to restaurants and distributors or for convenient cash-and-carry pickup.

Located on North Cicero Avenue near the intersection of North and Cicero, Instantwhip offers easy access for operators looking for reliable dairy solutions. The company specializes in manufacturing

Buffalo Wild Wings Bets on Takeout, Delivery

Buffalo Wild Wings Go grew its footprint by 60% last year, to 219 locations, largely through franchisee openings in states including Illinois, New York and Texas. The rapid growth of Buffalo Wild Wings’ newer, smaller banner reflects the company’s aggressive strategy to capture the athome dining market with its takeout and deliveryfocused model. The brand remains committed to further expansion, planning to open 75 more franchised locations this year.

– Restaurant Business

premium dairy products tailored for foodservice and institutional use.

Beyond soft serve, Instantwhip has expanded its offerings to become a true one-stop shop for frozen dessert needs. Their growing inventory now includes a full line of ice cream inclusions, toppings, cones, cups, and hard pack ice cream; everything operators need to build profitable dessert programs.

With nearly a century of experience and a commitment to service, Instantwhip Foods makes it easy for businesses to deliver quality desserts their customers will love. To learn more, be sure to see their ad on page 7.

June 2

Sept. 15

Dec. 8

Top 500 Chain Restaurant Sales Surpassed $450B in 2025, Trends Point to a Shift in Industry Momentum

With $450 billion in sales and 240,000plus locations, the Top 500 restaurant chains have a substantial economic impact, accounting for over 5% of all annual retail spending by U.S. consumers. In the 2026 Top 500 Chain Restaurant Report, Technomic reveals that, while total sales rose by 3% on annual basis in 2025, growth momentum has cooled compared to prior years and sales are forecasted to increase by low single-digits again in 2026.

“The Top 500 chains displayed impressive perseverance last year, achieving sales growth and overall expansion in locations despite challenging economic conditions and ever-intensifying competition,” said Kevin Schimpf, senior director of industry research at Technomic. “Expect to see more of the same in 2026, with annual sales growth predicted to hover close to the rate of inflation.”

Key findings from the report include:

• 2025 marked the fourth consecutive year that Top 500 sales gains decelerated compared to the previous year.

• The overall location footprint of Top 500 chains expanded, driven by development in the coffee cafe, chicken and beverage/snack chain categories.

• Drive-thru coffee brands are booming, propelled by the blistering growth of chains like 7 Brew Drive Thru Coffee, Dutch Bros and Scooter’s Coffee.

• Sturdy sales increases from casual-dining giants Chili’s Grill & Bar, Texas Roadhouse and Olive Garden stabilized the overall performance of fullservice restaurants.

• International brands are making moves within the Top 500 rankings, headlined by strong growth from Paris Baguette, Tous les Jours, Jollibee, Bb.q Chicken and Kura Sushi.

• Pizza chains had a challenging year as overall category sales slipped into negative territory, but Domino’s and Jet’s Pizza stood out with notable sales gains.

Technomic’s 2026 Top 500 Chain Restaurant Report provides a comprehensive overview of the U.S. chain restaurant industry, offering detailed analysis of the top chains’ sales performance, location development and segment trends.

– Source: Technomic

PepsiCo announced a transformational new era for the Gatorade brand, expanding how its science-backed hydration expertise shows up beyond sport occasions. Built on 60 years of research studying hydration’s effects on athlete performance, Gatorade remains committed to that purpose and is applying the same rigor to help people better understand and meet their hydration needs across a broader range of activities and moments. Gatorade’s new era includes a refreshed product label design, and product innovations designed for more people and more occasions. While 95% of Americans recognize the importance of hydration, more than 150 million still report feeling the effects of mild or moderate dehydration weekly.

The Easiest Sales Are the Ones that Call You...

After decades of working with food manufacturers and suppliers in Chicagoland, we can tell you this: the easiest sales you’ll ever make…are the ones where the buyer already knows your name

Today’s buyers are busier than ever. Between labor, costs, and keeping customers happy, they don’t have time to sit through sales pitches or explore new products they’re unfamiliar with. And when it comes to switching brands, there’s always risk. If something goes wrong, it impacts their customers and their business.

So what do they do? They go with what they know, or what they recognize. That’s why the brands that stay visible are the ones that grow.

Because when a buyer sees your name consistently, something important happens: You’re no longer a cold call, you’re a familiar option. And when they need a product or are ready to make a change, they reach out to you.

As a supplier, those are the best calls you can get. They’re easier, faster, and far more likely to close. That’s what consistent advertising does. It creates demand before the sales call ever happens.

For decades, Food Industry News has helped suppliers stay in front of Chicagoland buyers so when the time comes, they’re the ones getting the call. If you want to grow your market share in Chicago, the strategy is simple: Don’t just sell; create demand.

A Distinguished Welcome: GARC Honors the Evzones

The Secret Kitchen Makes Its American Debut In Schaumburg AROUND CHICAGO With VALERIE MILLER

The Secret Kitchen – the Indian saga, Celebrity Chef Aanal Kotak’s internationally acclaimed Modern Indian fine-dining restaurant opens at 1411 W. Schaumburg Rd. in Schaumburg, Illinois marking the concept’s first location on American soil. Already celebrated across locations in India, Australia, and Canada, The Secret Kitchen arrives in the Chicago suburbs as a fully realized, road-tested culinary destination rooted in the traditions of India’s royal kitchens and reimagined for the contemporary table.

GARC recently hosted a special event at the DoubleTree Hotel in Skokie, catered by Jameson’s Charhouse, to welcome and honor the Evzones upon their arrival in Chicago for the Greek Heritage Parade. Members of the buying cooperative came together to celebrate their shared heritage and enjoy the rare opportunity to meet the Evzones in person.

Evzones, the elite ceremonial guards of Greece, are entrusted with protecting the Tomb of the Unknown Soldier and the Presidential Mansion in Athens. Their presence in Chicago marked a meaningful and long-awaited return to the parade, making the occasion especially memorable for all in attendance.

GARC is an entity that helps foodservice businesses realize savings and efficiencies by aggregating purchasing volume and using that leverage to negotiate discounts with manufacturers, distributors, and other vendors. Founded in 2009 the cooperative has always been dedicated to leveraging the buying power of its members, helping them reduce their product costs and get favorable pricing.

Commercial

Foodservice Equipment And Refrigeration Repair

The Schaumburg location brings a distinctive proposition to the region’s dining scene: royal Indian cuisine, reconstructed from historical sources and built on spice blends that Chef Kotak handcrafts herself. The menu serves vegetarian, vegan, and non-vegetarian diners alike.

“The Secret Kitchen’s roots are inspired by my grandmothers, who excelled at royal Indian cooking. It’s about time that the world experiences this side of exquisite Indian cuisine with a modern touch,” said Chef Aanal Kotak

A Self-Made Legend -Chef Kotak’s culinary career began at age twelve in Ahmedabad, India, when a family gathering of fifty suddenly had no caterer, and she stepped into the kitchen and cooked for all of them. She has not really stopped since. By nineteen, she had won Gujarat’s Youngest Cooking Expert competition and launched what would become one of India’s most recognized fine dining brands.

Kotak has been named Restaurateur of the Year (2022) and Woman Chef of the Year (2021) by the Food Connoisseurs India Convention (FCIC), India’s largest food and beverage industry honors. She was recognized as Chefpreneur of the Year at the India Business Awards (2018) and named to the Entrepreneur India 35 Under 35 list in 2024. She has appeared as a guest judge on MasterChef India, produced by Endemol Shine India for Star Plus, and holds two records with the India Book of Records. Her acknowledged culinary hero is Michelin three-star French chef Alain Passard.

Chef/Founder: Aanal Kotak

In addition to her restaurants, which now span multiple brands, including The Secret Kitchen, Akshada, Southak, and The Baking Couture, Kotak operates a retail line of handmade spices, readyto-cook mixtures, and bakery premixes, and leads Swabhiman Abhiyan, a mentorship and financial support initiative for aspiring women in the culinary field. Kotak handcrafts every spice blend used across her restaurants. The flavor in every plate at The Secret Kitchen is traceable back to a mortar, a petal, a decision made by hand.

The Menu: Ancient Kitchens, Contemporary Plates

The Secret Kitchen’s menu is organized in narrative chapters - The First Plate, The Main Plate, The Comfort Plate, The Dessert Bar, a sequencing that suggests a story unfolding rather than an order being placed. Signature offerings at the Schaumburg location include:

• Avocado Dahi Puri – Crispy puri shells filled with cool avocado, chilled yogurt, and house-made chutneys; a modern reimagining of the beloved chaat tradition.

• Thecha Paneer Tikka (Chef Special) – Cottage cheese in a bold green chili, garlic, peanut, and fresh coriander marinade, finished in the tandoor.

• #TSKfied Butter Chicken Delhi Style – Chef Kotak’s continent-tested, refined take on a beloved classic.

• Nalli Gosht Ki Nihari and Mutton Rogan Josh – Slow-cooked preparations rooted in Himalayan and Mughal culinary traditions.

• Kesar Mango Rasmalai – Chilled and saffron-soaked, crowned with dry fruits.

The Secret Kitchen – the Indian saga, is located at 1411 W. Schaumburg Rd., Schaumburg, IL. Hours: Sunday - Saturday Dinner: 5:30 to 10:30 p.m. Lunch is planned for the future. For reservations and more info, visit: thesecretkitchenusa.com. The Secret Kitchen operates locations across India (Vadodara, Ahmedabad, Rajkot, and Patan), Australia, Canada (Vaughan, Ontario), and the United States (Schaumburg, Illinois). Two additional restaurants are planned for Dubai and Mumbai.

Melman, Founder Lettuce Entertain

Fix Your Roof While the Sun Is Shining

Call Now for Inspections, Repairs and Preventive Measures for the Future.

Food Brokerage Business Dysfunction - Challenges

Continue for Food Brokers

Spend any time with foodservice manufacturers or regional representatives, and a common frustration surfaces quickly: many food brokers simply are not performing at the level expected.

A major reason is consolidation. Large national brokerage firms have absorbed many independent agencies, leaving reps responsible for dozens of product lines sometimes 40, 60, even 90 or more. At that scale, it is unrealistic to expect deep product knowledge across every brand. Without firsthand experience or meaningful training, reps often struggle to communicate value to buyers in a credible way.

Layer in additional challenges: limited visibility from distributors on who is actually buying, making follow up difficult; time starved operators who will not meet without a clear need; and the near impossibility of cold calling in today’s environment. Even when a broker creates demand, distributor reps may step in and capture the business, removing the original advocate from the equation.

Compounding the issue, many operators do not fully understand the role of a broker. At its best, a broker connects manufacturer, distributor, and end user; building relationships, generating demand, and driving sales. But manufacturers often underestimate how much effort that truly requires.

There is a better path. Creating direct demand with operators makes selling easier for everyone. Given today’s digital overload, relying solely on email and online outreach is not enough. Targeted print, supported by QR codes and simple response mechanisms, cuts through the noise and reaches buyers in a more effective way. When buyers ask for your product, the entire system works better.

“It is admirable for a man to take his son fishing, but there is a special place in heaven for the father who

– John Sinor

For ideas on how to generate demand and support your sales efforts, contact Cary Miller, Vice President of Food Industry News, a 38-year Chicago market food industry veteran. 847-602-9620.

Why Pizza Chains Still Use In-House Delivery Drivers

In-house pizza delivery is still going strong despite the rise of third-party delivery platforms. While some chains partner with aggregators, many – like Domino’s – continue to rely on their own drivers, even for orders placed through external apps. Keeping delivery in-house offers key advantages: better customer experience, avoidance of third-party fees, and stronger direct relationships with customers. It also appeals to consumers who want to support local businesses. Overall, first-party delivery remains valuable and competitive.

– Source: FE&S

Michelin Bib Gourmand Recognition for Three Bakeries

The Bib Gourmand distinction from the Michelin Guide is held by only three bakeries in the US: Ell ē in Washington, D.C., Mother in Asheville, N.C., and Bachour in Coral Gables, Fla. Ell ē is known for its fermented foods and transitions from a bakery and cafe to a full-service restaurant. Mother specializes in sourdough and offers a menu with items such as a lamb burger and salmon toast. Bachour, founded by renowned pastry chef Antonio Bachour, offers a variety of pastries and affordable meals. – Tasting Table

McDonald’s Adds Crafted Sodas and More to Menu

McDonald’s has added refreshers and crafted sodas to its U.S. menu, following the closure of its CosMc’s beverage-focused test stores last year. The new lineup, which includes drinks like a Dirty Dr Pepper and a Mango Pineapple Refresher, is part of a broader push into specialty beverages, with energy drinks expected to launch in August. The company plans to price these offerings below competitors to appeal to cost-conscious consumers, continuing its value-focused strategy that has already included new low-priced menu items and breakfast deals. – Source: CNBC

Guidelines for Restructuring School Meals

Federal officials say updated dietary guidelines aim to improve school meals by emphasizing whole foods and reducing sugar and processed ingredients, though experts say implementation will take time across the nation’s schools. Former USDA official Cindy Long said changes to school meal programs require time for districts to adjust menus, sourcing and operations.

– Source: ABC News

Sotheby’s French Restaurant Opens

Sotheby’s launched Marcel as part of its New York headquarters in the Breuer Building. The restaurant, led by chef-partner MarieAude Rose, features classic French dishes like côte de boeuf, duck confit, and cod gratin. With a curated wine program and an elegant bar reminiscent of the 1960s Upper East Side, it offers a refined dining experience surrounded by art and luxury objects. – Robb Report

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The Cheesecake Factory has been recognized as one of the Fortune 100 Best Companies to Work For for the thirteenth year in a row, according to Fortune media and Great Place to Work. The Cheesecake Factory ranked 25 on the list, which honors companies that build a high-trust workplace environment and create generous, supportive, high-performance work experiences for employees throughout the organization.

“Since opening our first restaurant in Beverly Hills in 1978, we have created a culture centered on doing the right thing and taking great care of our people so they, in turn, can provide exceptional service for our guests," said David Overton, Founder, Chairman and CEO of The Cheesecake Factory Incorporated. "I extend my sincerest gratitude to all of our staff members and managers for their continued dedication to maintaining our culture while creating memorable experiences for our guests.”

Nestlé, Keurig Dr Pepper Partner with Starbucks

Keurig Dr Pepper and Nestlé USA have expanded their partnership to manufacture and distribute Starbucksbranded coffee products in the US and Canada. The agreement, builds on a deal struck in 2020, and aims to increase distribution of Starbucks products within the Keurig brewing system.

– Source: Reuters

American Bakers Association and the American Society of Baking announce a collaboration on education, workforce, and advocacy. ABA is investing $500K in ASB over five years to expand baking education, close the industry’s training gap, and strengthen workforce development and advocacy. Castlerock announces the completion of a comprehensive $13.5 million renovation of The Westin Nashville, enhancing guestrooms, suites, and key public spaces across the 456-room hotel. Located adjacent to Music City Center, the property plays a central role in Nashville’s convention and group market. Golden Corral accelerates strategic nationwide growth with six new locations underway. America’s leading buffet brand reaffirms commitment to growth with flexible development options and refreshed franchise incentives. Granite State Gaming & Hospitality announces a new casino and entertainment development in Littleton, NH. The new project is a milestone in GSGH’s vision to grow New Hampshire’s charitable gaming industry responsibly while fostering local economic opportunity. Construction is scheduled to begin this summer. Missouri Wine & Jazz Festival returns July 11–12, 2026 to Kansas City’s Historic Jazz District 100+ Wines International & National Artists during FIFA Quarter Final Weekend. This year’s theme, “Sip, Savor & Swing,” highlights a curated blend of wine tasting, gourmet food, artisan vendors, and more. Nichols Farms grows with Sprouts Farmers Markets nationwide. Nichols’ complete organic line of pistachios will appear in all stores. Nichols Farms pistachios are roasted in small batches without added oils, ensuring a clean and crunchy snacking experience that preserves the natural richness of the California-grown nuts. Stoner’s

Pizza Joint, announces the opening of four new locations, marking its entry into Kansas and Tennessee and expanding its national footprint to more than 60 units. This latest wave of development underscores the brand’s continued momentum and commitment to strategic growth in both new and existing markets. The Perch at Peacock Inn, a member of Genesis Hospitality and Princeton’s only fine dining restaurant and luxury boutique hotel, has received the prestigious 2026 AAA Four Diamond Award for the tenth consecutive year. The Peacock Inn is located at 20 Bayard Lane in Princeton, New Jersey. The RCI Candy Convention is the premier annual event hosted by Retail Confectioners International (RCI), bringing together candy makers, chocolatiers, retailers, and suppliers for networking, education, and industry exposure. It will take place June 8-11, 2026 at the Indiana Convention Center in Indianapolis. Walmart opened its third owned and operated milk processing facility in Robinson, Texas, a major milestone that will create more than 400 new jobs, strengthen Walmart’s end-toend supply chain for affordable, high-quality milk, and advance the company’s long-standing commitment to U.S. manufacturing and local sourcing. World Food Program USA and Lions Clubs International Foundation (LCIF) announced a $12 million, three-year commitment to substantially grow their partnership in support of the World Food Programme’s (WFP) homegrown school meals. Wyndham Hotels & Resorts is expanding its Dolce by Wyndham footprint in the U.S. with three new openings in Miami Beach, Palm Springs, Calif., and the Hudson Valley (Tarrytown, N.Y.)—bringing the upscale brand to some of the country’s most sought-after national and regional travel destinations.

ACF Appoints

JJ Vitale

Executive Director

The American Culinary Federation (ACF) announced the appointment of JJ Vitale as Executive Director, following her tenure as the Acting Executive Director since December 2025.

Vitale joined the ACF in September 2024 as Director of Communication Strategy, Her rapid progression reflects both her leadership capabilities and a clear commitment to the ACF’s mission.

As Executive Director, Vitale will focus on strengthening ACF’s core programs, including apprenticeship and accreditation, expanding strategic partnerships and supporting the ACF Culinary Team USA.

Meat Processor Best Practices

Meat processors are under constant pressure to deliver consistent flavor, control costs, and respond quickly to changing customer demands. Partnering with a specialized seasoning supplier can directly impact all three.

Famar Flavors supports meat processing plants by developing custom, private-label spice blends tailored to each product line. By deveoping fully customized, private label blends, Famar Flavors enables processors to create disctinct products without tying up internal resources in formulation or trial-and-error R&D. Each blend is built for consistency, ensuring every batch meets the same flavor and quality standards. Operational efficiency is another key advantage. Famar Flavors provides ready-to-use blends that simplify production, reduce handling errors, and streamline workflows on the plant floor. Faster lead times and a reliable supply chain help prevent delays and keep production schedules on track.

Flexibility is also critical. Whether a processor needs small test batches, rapid reformulations, or large-scale production, Famar Flavors adapts quickly to support evolving needs. Sample development and close collaboration make it easier to bring new products to market with confidence.

In a competitive industry where margins and timelines matter, having a responsive, quality-focused partner like Famar Flavors is a strategic advantage that drives consistency, speed, and growth.

– You can see the Famar Flavors ad on page 6.

As summer road trip season kicks into high gear, the Beef: It's What's For Dinner brand – funded by Beef farmers and ranchers is celebrating the 100th anniversary of Route 66 with a flavorful new way to experience the Mother Road. Introducing the Route 66 Beef Trail: a free, mobile exclusive digital passport, that guides road trippers to legendary steakhouses, barbecue joints, cultural attractions and beefrich history across all eight Route 66 states. Along

More Seats, More Usable Days, More Revenue

For restaurants across Chicagoland, a patio canopy isn’t just an aesthetic upgrade – it’s a revenue multiplier. By expanding into the outdoor space you already own, you can dramatically increase seating capacity. More seats mean more covers, and in many cases, operators see the potential to double service volume during peak months simply by utilizing their patio effectively.

Midwestern diners are desperate to enjoy the limited stretch of beautiful weather for as long as possible, but not at the expense of sitting in harsh sun or having to rush indoors at the first sign of rain. A thoughtfully designed canopy system can deliver the best of both worlds. In good weather, it creates a defined dining experience that feels intentional – not improvised. But unlike an open patio, a canopy system doesn’t leave your income at the mercy of the forecast. With optional wall enclosures, the space can be protected from wind, rain, and cooler temperatures, extending its usability into three seasons or more, at a fraction of the cost of a traditional build-out.

The result is a rare advantage: a space that still feels open and connected to the outdoors, even when conditions aren’t ideal. Restaurants that invest in this flexibility become go-to destinations – not just when the weather is perfect, but especially when it’s not. This information and images are courtesy of Thatcher Oaks Awnings. You can see their ad on page 10.

“Duck Stop” continued from front page

A major frustration with most travel stops is not the lack of options, but the lack of evident effort. You can find food almost anywhere. Finding food that feels worth stopping for is different.

The facility’s layout and infrastructure follow the same philosophy. There is high-throughput fueling capacity with 16 gas pumps (87, 89, 93, and E85) and five biodiesel dual-pump lanes. Inside, the experience is elevated by 24-foot-high ceilings and a clean, bright environment.

Duck Stop leads with fourteen private bathroom suites, each with its own locking door, marble finishes, and a rigorous cleaning schedule throughout the day. These suites are stocked with Charmin toilet paper. This level of privacy and cleanliness is not standard in this category. It reflects a deliberate shift toward treating travelers like valued customers. They want to be known as "The No. 1 place to go No. 2".

Upstairs, long-haul drivers have access to a dedicated lounge with seating, laundry, and private showers. Multiple 100-inch TVs and strong WiFi create an environment that feels like a home away from home. It acknowledges a reality that many roadside businesses ignore: drivers are not just passing through. Sometimes they need a place to stop and reset.

The Luckie Duckie VIP Gaming Lounge adds another dimension, featuring 24/7 access to 10 new slot machines in a cozy, inviting setting designed for guests who

want to relax and stay a little longer. Additional enhancements include three drive-thru lanes that provide access to the full QQSR menu, along with all convenience store offerings. Inside, multiple dedicated beverage sections feature liquor, wine, beer, soft drinks, and organic options. The extensive liquor selection is positioned as a true local convenience, competitively priced against large national retailers. Together, these features create something fundamentally different, far more appealing than the average highway truck stop.

The original oasis model worked because it provided basic services to weary travelers. Today’s consumer has higher expectations. They are not just looking for fuel and average food offerings. They are looking for a break that feels worth taking. Duck Stop is making the case that when you prioritize quality and respect the experience, people will go out of their way to return to a trusted oasis.

Hellmann’s Coach Mayo is here! Is your menu match fit? Are you feeling fresh and ready for the HUGE influx of traffic this summer of soccer? No stress if not – Hellmann’s Coach is here to help guide you through it. The Hellmann’s Coach Mayo Locker has everything you need to win; from global-inspired flavors that will make your diners cheer, to game changing LTOs, and tips on how to score big on social.

Hellmann's mayo brings perfectly balanced flavor and professional performance to every dish, making them the perfect match for your game day menu. Game on. Mayo on.

Find out how to get more diners cheering in your restaurant during this summer's soccer games. All you need is Hellmann's and Coach Mayo. Scan the code above to get access the Hellmann’s Coach Mayo Game Day Locker!

Your Welding Shop On Wheels

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

Lance Avery is the founder and owner of Big Fork Brands, a Chicago-based company offering culinary-forward, small-batch food products direct and available through distributors including Sysco Chicago. Lance partners with small, independent family farmers who raise 100% heritage hogs outdoors without antibiotics, crafting his signature bacon sausage and bacon hot dogs. These products are carefully smoked using a blend of hickory and applewood hardwoods and would be a strong complement to any quick-service or gourmet restaurant menu. Bacon sausages are available in five smoky flavors: hickory and applewood, aged cheddar, maple and brown sugar, chicken and bacon, and spicy three-pepper sausage. Be sure to contact him for a sample presentation. See their ad on page 4.

Sue Ecker is one of the founders and owners of Master Food Brokers, a food brokerage firm with an experienced staff aggressively covering the Illinois, Indiana, Iowa, Kentucky, Michigan, Ohio, and Wisconsin markets. Sue’s team is highly motivated and dedicated to the manufacturers they represent. Their effectiveness comes from disciplined execution: pre-planning appointments and meetings, setting clear goals, working the plan, following up and maintaining consistent communication with buyers at all levels of the industry, including distributors, foodservice operators, and institutional accounts. With many years of combined experience, they understand the challenges and opportunities food businesses face and work tirelessly to help their clients succeed.

Mario Turano and Giancarlo Turano II are part of the executive leadership team at Turano Bakery. Founded in 1962 as a neighborhood bake shop, the company has grown under the Turano family’s leadership into a wholesale bakery operation with five state-of-the-art baking facilities across the United States. Turano Bakery offers a full line of breads and rolls distributed to foodservice operations, food distributors, and grocery retailers nationwide. The company is widely respected for its consistency and reliability.

Henry Laux is with Hot Operator, a firm specializing in menu design, menu engineering, and digital marketing for restaurants and food brands. Since 1986, the company has delivered marketing programs, advertising, training videos, and brand development services that help operators and food brands grow sales and profits. Based in Oshkosh, Wisconsin, Henry’s team has the decades of experience to help elevate your menu, generate new sales and improve overall brand performance.

Parish Clay is the owner of PKP Remodeling and Construction, a Chicago-based general contractor specializing in construction services for food businesses. PKP offers expert execution of projects, from including bathroom projects to full-scale construction solutions. With a strong focus on value, efficiency, and attention to detail, PKP and their experienced team are equipped to handle projects of all sizes from concept to completion. If you are considering a remodeling project or looking to enhance your space, contact PKP Remodeling and Construction to discuss your vision and bring it to life.

Greg Laketek is the co-founder and CEO of Salumi Chicago, a local family-owned producer of healthy, natural, artisan salami. Using superior spices, premium meats, and oldworld curing methods, the company delivers a higher level of Italian-style quality to chefs and salami enthusiasts across the USA. Their products often begin with heritage pork, and unlike most traditional salami, they are made without added sugars, dextrose, or milk solids. The result is bold, memorable flavor that stands apart. With charcuterie more popular than ever in restaurants, Salumi Chicago offers a standout option for operators and buyers. To learn more, ask your gourmet food distributor.

The Private Equity Crash?

As business owners prepare to retire and cash out, a growing concern is emerging: well established companies faltering after acquisition. While private equity often draws the spotlight, this pattern is not limited to investment firms. Even highly successful operators can make the same missteps when acquiring a business.

The issue is familiar. New ownership, focused on returns and efficiency, moves quickly to cut costs and strengthen the balance sheet in hopes of growing value. In doing so, they often overlook what made the company successful in the first place.

Many privately held companies thrive because they are nimble, scrappy, and relationship driven. Decades of trust create loyalty that can withstand pricing changes or occasional hiccups. That goodwill is not easily replaced.

After an acquisition, leadership changes, staffing shifts, and operational adjustments can strip away the very elements that built the brand. Quality may change, service can suffer, and long standing relationships weaken. What was once a relationship based business becomes a commodity purchase.

One common and costly mistake is cutting advertising and marketing, assuming the brand can stand on its own. It may for a while. But eventually the market starts to ask: “Are they still in business? I heard they were sold, are they still around?”

For buyers, the message is simple: understand what made the company work before trying to change it, especially in the eyes of B2B customers. You want them to see your brand vitality, and avoid the image of struggle or demise.

MOSH, the brain health nutrition brand co-founded by Maria Shriver and Patrick Schwarzenegger, has raised $13 million in Series A funding led by Main Street Advisors. The round, with participation from Great Circle Ventures, Rogers Healy and Morrison Seger, PCG, and Tonic Ventures, fuels MOSH's national grocery expansion, an upcoming nationwide Target rollout, and the launch of MOSH High Protein, a new bar with 20 grams of protein, creatine, and the MOSH Signature Brain Blend.

Chili’s Chicken Sandwiches

Boost Sales

Chili’s updated chicken sandwich platform is selling 161% more sandwiches compared to pre-launch, Brinker CEO and President Kevin Hochman said. The platform’s growth is outpacing Brinker’s expectations, he added. Chili’s posted 4% same-store sales growth for its fiscal Q3 2026, marking its 20th consecutive quarter of samestore sales increases, Hochman said.

– Source: Restaurant Dive

exclusive dinings chairs are a stunning blend of innovative design and luxurious comfort. Each available in a range of colors to enhance your brand and aesthetic.

Japanese Sharp Pours Gain Popularity

Japanese-style sharp pours, a technique popularized by Asahi in the late 1990s, are gaining traction in the US craft beer scene, appearing in cities such as Seattle, Chicago and Philadelphia. The method involves pouring beer without foam and then capping it with a 30% foam head, which enhances aroma and maintains effervescence. Brewers like Ryan Dunlap of Argenta Brewing and Jenny Pfäfflin of Dovetail Brewery are adopting the technique, citing its ability to improve the beer-drinking experience and its alignment with growing interest in Japanese culture. – Source: Punch

Longest Tiramisu Sets Guinness Record

A group of 100 chefs in London have broken the Guinness World Record for the longest tiramisu, creating a 440.6-meter dessert at Chelsea Town Hall. The event, which used two tons of mascarpone and 19,000 eggs, surpassed the previous record of 273.5 meters set in Milan. The tiramisu was made live on-site and assembled over five hours, with portions sold to raise money for charity. – Source: The Guardian

Meijer Opens New Supercenter in Browsburg

Meijer opened a new 159,000-square-foot supercenter in Indiana, bringing value and one-stop shopping to customers in Brownsburg. The new store is located at 9202 E. 56th Street in Brownsburg and will be the retailer's 44th store in the state.

"As a family company that's been serving Midwest customers for more than 90 years, we are honored to be able to continue bringing value and convenience to more customers in Indiana," Executive Chairman Hank Meijer said. "We understand that value is more important now than ever before, and we remain dedicated to ensuring Meijer customers are getting the best prices on quality items in one easy stop."

Kitchen + Kocktails Brings America’s Best Comfort Food Restaurant to Times Square

Before there was a restaurant, there was a grandmother. Born in Arkansas and raised in Texas, Kevin Kelley learned to cook from a woman who understood that food is how you show people they matter. She taught him that flavor is care. That a meal well made is an act of love. That when you put a plate in front of someone, you are telling them: welcome home. Kitchen + Kocktails by Kevin Kelley, America’s Best Comfort Food is opening its ninth location at 7 Times Square in New York City this summer. The 10,000-square-foot space at the corner of 42nd Street, Broadway, and Seventh Avenue formerly home to Pink Taco, will be the largest, most visible location in the brand’s history. And it was built the same way every other location was: without outside investors, without a franchise model, and without compromising a single thing that made it worth building in the first place.

CHEF PROFILE

James Murray

ACF Culinary Consulting

Coop/MarketForge

Culinary Solutions

W9159 Red Feather Dr Cambridge, WI 53523

Current Position:

Executive Chef-Founder

First Foodservice Job:

Pearl Diver-Fun City Supper Club

Favorite Food: Pork in its many forms.

Awards/Honors: ACF President’s Medallion, ACF Chef of the Year-Des Moines, Outstanding Business Graduate-Des Moines Area Community College, Member World Master Chef Society, World Certified Executive Chef-World Association of Chefs Societies, Highest Honors-AAS Culinary Arts-Des Moines Area Community College, High Honors-BA Arti History-University of Northern Iowa, AA Liberal Arts-North Iowa Community College

Memorable Customers: International Panel of JudgesWorld Culinary Olympics 1992

Worst Part of Job: The physical abuse that can happen to both your body and spirit.

Most Humorous Kitchen Mishap: The mistake by the food runners that replaced the Demi-Glace Sauce with the Caramel Sauce on a brunch buffet.

Favorite Food to Prepare: Whole hog barbecue. What part of the job gives the most pleasure? Mentoring others on their journey.

If you couldn’t be a chef, what would you be and why? A research librarian in the world’s largest library. I love to read, research and write about the world’s obscure facts and stories.

What was the best advice you ever received? Follow the experience and the money will come. - Jack Welch

Where do you like to vacation? In the mountains near a trout stream.

Other than family, who is your greatest culinary influence? Steven Jilleba–Certified Master Chef and Mentor What do you enjoy most about FIN? The local perspective that it provides.

SummerFest. From exclusive DC Super Hero activities to festive firework shows and water park celebrations, Gaylord Hotels delivers the ultimate summer destination for families and guests of all ages. Spanning coast to coast across six iconic resorts, Gaylord Hotels builds on its legacy of all under one roof immersive entertainment across its signature atriums, water parks and dining venues designed to create unforgettable moments together.

My Father’s Best Prepares to Celebrate 80 Years of Pizza Sauce Excellence

Founded in 1947, My Father’s Best has been built on a simple promise: make great food the right way. What started as a single pizza sauce recipe and business has grown into a full line of chef-prepared sauces and ready-toserve meals trusted by foodservice operators. Known for consistency and craftsmanship, the company uses their proprietary FreshSeal to lock in flavor, texture, and nutritional integrity. The result is food that tastes as intended; flavorful, fresh, balanced, and reliable service after service.

Today, My Father’s Best offers a wide range of prepared sauces including signature pizza sauce, marinara, meat sauce, Alfredo, tomato cream sauce, lemon butter sauce, and two Hispanic sauce favorites like salsa roja and salsa verde. With labor challenges and consistency demands continuing to impact kitchens, these products help operators streamline prep,

reduce waste, and control costs. My Fathers Best Sauces are available nationally through every major broad-line distributor.

Beyond sauces, the brand’s fully prepared, gourmet entrées deliver restaurant-quality meals in minutes. Menu items include individually-packaged rigatoni with sausage and peppers, bowtie pasta with chicken and broccoli, teriyaki chicken, kung pao chicken, baked ziti, fettuccine Alfredo with chicken and spinach, cilantro lime chicken with quinoa and avocado, pork tenderloin with dumplings, southwest chicken, beef stroganoff, chicken tetrazzini, and more.

From hotels to breweries and institutions, My Father’s Best continues to deliver dependable quality. If you’re looking to upgrade your kitchen offerings, see their ad on page 3 of this issue and be sure to contact them for a free sample presentation. See their ad on page 3.

FatBoy, America's #1 Ice Cream Sandwich, is serving up three new treats made with 100% real ice cream ahead of summer and once fans get their sticky fingers on these crave worthy flavors – self-control will be officially out the window. New flavors from FatBoy Ice Cream: S’mores Ice Cream Sandwich Pop, Chocolate Ice Cream Sandwich, Waffle Cone Ice Cream Sandwich Pop.

Nuggets

A tornado warning is issued by the National Weather Service when a tornado has been spotted on the ground or detected by radar in a specific area. When a tornado warning is issued, head to a basement, interior room on the lowest floor away from windows, or an alternate storm shelter.

Beach Waterpark on South Padre Island, the Texas Gulf Coast’s only beachfront water park celebrates its 25th anniversary this year, a milestone that reflects both the attraction’s enduring appeal and South Padre Island’s evolution as a premier family vacation destination.

BrainFunHub, a new free website dedicated to cognitive wellness, has officially launched at brainfunhub.com, offering a growing collection of brain games designed specifically for seniors, families, and caregivers. The site provides an accessible, enjoyable way for older adults to stay mentally active at no cost.

Delta Air Lines’ SkyMiles has been ranked the world’s most valuable airline loyalty program, with an estimated valuation of more than $31 billion, according to the latest On Point Loyalty Top 100 Most Valuable Airline Loyalty Programs 2026 report.

Elvis Presley’s Graceland will be lit in red, white and blue as it celebrates the nation’s independence during its All-American Weekend on July 3-5, 2026. The three-day celebration features live music, an Elvis tribute concert, a gospel brunch, VIP experiences, and an Elvis-themed fireworks spectacular.

Father’s Day is a day dedicated to honoring fathers, fatherhood, and the influence of fathers in society. It will be celebrated June 21, 2026.

“A good father is one of the most unsung, unpraised, unnoticed, and yet one of the most valuable assets in our society.” – Billy Graham

For the seventh year in a row, Auguste Escoffier School of Culinary Arts (Escoffier), the largest culinary school brand in the U.S., announced it has been Certi -

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Starving for more online sales?

Ahlbeck Cook & Associates Page 32

AD DESIGN

Food Photo Studio Page 07

ADVERTISING

Food Industry News

AIR CONDITIONING-SYSTEMS CLEANING

Olympia Maintenance

AIR FILTERS-SALES & SERVICE

Olympia Maintenance

APPETIZERS

Royal Rolls Gourmet Egg Roll Page 47

847-334-9798

630-283-0038

847-699-3300

708-344-0344

708-344-0344

312-563-0299

El Greg Food Expressions 773-478-9050

ARCHITECTS

Sarfatty Associates

ASIAN FOOD PRODUCTS

847-920-1100

Kikkoman Sales USA Page 02 630-954-1244

ASSOCIATIONS

Illinois Restaurant Association Page 23 312-787-4000

GARC 847-824-6941

ATTORNEYS

Reveliotis Law PC Page 10 312-230-0160

AUCTIONS

Rick Levin & Associates 312-440-2000

AUCTIONS & LIQUIDATIONS

K & L Liquidation

AWNINGS & CANOPIES

Chesterfield Awnings Page 43

847-854-9913

708--596-4434

Thatcher Oaks Awnings Page 10 630-833-5700

BAGS-CUSTOM PRINTED

Bulldog Packaging 630-458-1152

Eli's Cheesecakes Page 05

773-736-7417

Il Mulino di Valenzano Bakery Page 39 847-671-5216

Lezza Spumoni & Desserts Page 25

708-547-5969

Pronto Panificio Page 24 312-907-9448

Today's Temptations Page 20 773-385-5355

Chicago Pastry Company 630-529-6391

Ideal Bakery 773-631-6897

JR Dessert Bakery 773-465-6733

BAKERY-PRODUCTS

Chef's Kitchen/Dearborn Page 04

773-801-1600

Instantwhip Chicago Page 07 773-235-5588

BAKLAVA

Libanais Sweets

BANKING-COMMERCIAL

847-329-5060

Fifth Third Commercial Bank Page 07 847-757-1885

BANNERS & POSTERS

Accurate Printing 708-824-0058

BAR STOOLS

Chicago Booth Page 43 773-378-8400

Richardson Seating FSE Division Page 12 312-829-4040

Trendler Inc

773-255-4407

Waco Manufacturing 312-733-0054

BAR SUPPLIES

Ramar Supply Co Page 18

708-233-0808

Alfa Restaurant Supply 773-588-6688

BATCH FREEZERS

Kool Technologies Page 06

BBQ SAUCE

Ken's Foods Page 48

630-483-2256

800-633-5800

Red Gold 765-557-5500

BBQ SAUCE- RUBS & SEASONINGS

Pork Mafia Inc

BEEF

New S B L Inc Page 26

312-543-5368

773-376-8280

Sculpture Hospitality Page 27

BEVERAGE PROGRAMS Big Shoulders Coffee

773-454-1300

312-846-1439 BEVERAGES

Boba Direct

Filbert's Distributing & Bottling

BOBA DRINK SUPPLIES

Boba Direct

866-4US-BOBA

773-847-1520

866-4US-BOBA BOOTHS Chicago Booth Page 43 773-378-8400 Waco Manufacturing 312-733-0054

BOOTHS-UPHOLSTERERS Chicago Booth Page 43 773-378-8400 Joe's Furniture Upholstery Page 14

CALAMARI

Fisherman's Pride Page 15

CANNOLI & CANNOLI PRODUCTS

800-543-2110

Lezza Spumoni & Desserts Page 25 708-547-5969

CARPET CLEANING

Sexton Group Floor Care Page 21 847-827-1188

CARRY OUT PACKAGING

Bulldog Packaging 630-458-1152

CASH & CARRY OUTLETS

Chef's Kitchen/Dearborn Page 04 773-801-1600

CHAIR/BARSTOOL REPAIRS

Joe's Furniture Upholstery Page 30 773-965-4828

CHAIRS

Dearborn Sourcing LLC Page 29

312-243-6214

Richardson Seating FSE Division Page 12 312-829-4040

Trendler Inc 773-255-4407

CHAIRS-COMMERCIAL

Chicago Booth Page 43 773-378-8400

Waco Manufacturing 312-733-0054

CHAIRS-REPAIR & RESTORATION

Joe's Furniture Upholstery Page 14 773-965-4828

CHEESE-MELTING

Michael's Premium Melting Cheese Page 22 847-432-3380

CHEESECAKES

Eli's Cheesecakes Page 05 773-736-7417

CHEESES

Wiscon Caputo Cheese Page 11 708-450-0074

CHICKEN-PROGRAMS

FSI/Foodservice Solutions 847-719-6088

CHILI

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

CLASSIFIED ADVERTISING

Food Industry News

CLEANING PRODUCTS

847-699-3300

C-Soap a div of CSI Coker Service Page 24 888-908-5600

SuperClean 847-361-0289

CLEANING SERVICES

Cruz' s Cleaning Services Page 12 630-379-3732

COFFEE ROASTERS

Big Shoulders Coffee 312-846-1439

Tec Foods Inc 773-638-5310

Tugboat Coffee 630-390-6613

COFFEE SHOP PRODUCTS

Boba Direct 866-4US-BOBA

COLD STORAGE

McCook Cold Storage 708-387-2585

CONDIMENTS

Big Fork Brands Page 04 312-206-9444

Red Gold 765-557-5500

CONSULTANTS-BBQ

Pork Mafia Inc

CONTRACT LABOR PROVIDERS

312-543-5368

Midway Staffing Page 44 708-397-8800

CONTRACT MANUFACTURING

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

COOKING EQUIPMENT

Ramar Supply Co Page 18 708-233-0808

Berkel Midwest 800-921-9151

COOKING EQUIPMENT-REPAIR

Berkel Midwest 800-921-9151

CO-PACKERS

Chicago Pastry Company 630-529-6391

CORNED BEEF

Papa Charlie's 773-522-7900

CORNED BEEF-FRESH

Vienna Beef

CORPORATE GIFTS

Vienna Beef

COST REDUCTION EXPERT

CULINARY SERVICES

Charlie Baggs Inc Page 29 312-523-5238

DAIRY-DISTRIBUTOR

Instantwhip Chicago Page 07 773-235-5588

DAIRY-PRODUCTS

V Marchese Produce Page 41 414-289-0995

DESSERT SUPPLIES

Fox Valley Farms 630-231-3005

DESSERTS

Chicago Sweet Connection Page 13 773-283-4430

Dessert Werks Page 41 847-487-8239

Eli's Cheesecakes Page 05 773-736-7417

Fox Valley Farms 630-231-3005

DESSERTS-WHOLESALE

Lezza Spumoni & Desserts Page 25 708-547-5969

DIRECT MAIL PROGRAMS

Food Industry News 847-699-3300

DISHWASHING & CHEMICALS

C-Soap a div of CSI Coker Service Page 24 888-908-5600

DISINFECTING SERVICES

Sexton Group Floor Care Page 21 847-827-1188

DISPOSABLE PACKAGING

Berkel Midwest 800-921-9151

DRAM SHOP INSURANCE

Heil & Heil Insurance Agency Page 04

847-866-7400

Serpe Insurance Page 19 773-871-0809

DRAPERIES-CLEANING

Sexton Complete Care Page 21 847-827-1188

DUCT CLEANING

Enviromatic Corp of America Page 06 800-325-8476

Olympia Maintenance 708-344-0344

EGG ROLLS

Royal Rolls Gourmet Egg Roll Page 47

312-563-0299 EGGS

Meadowbrook Egg & Dairy Company 773-523-8861

EMPLOYEE HANDBOOKS

Employco USA

ENDORSED VENDOR PARTNER

J&J Gaming Page 08

Employco USA

ENERGY BROKER

Century Energy Solutions

ENTREES-PREPARED

My Father's Best Page 03

ESPRESSO-COFFEE

630-286-7381

833-788-1949

630-286-7381

630-817-3164

630-230-0332

Big Shoulders Coffee 312-846-1439

ETHNIC FOODS

Kikkoman Sales USA Page 02 630-954-1244

FAUCETS-COMMERCIAL

The Faucet Professionals 847-282-0075

FILTERS-EXHAUST SYSTEMS

Olympia Maintenance 708-344-0344

FIRE SUPRESSION SYSTEMS

Fredriksen Fire Equipment Co Page 17

630-595-9500

Fox Valley Fire & Safety 847-695-5990

FIRE-EXTINGUISHERS

Fredriksen Fire Equipment Co Page 17

630-595-9500

Fox Valley Fire & Safety 847-695-5990

FLATBREADS

Pronto Panificio Page 24 312-907-9448

FLOOR INSTALLATION & MAINTENANCE

Sexton Complete Floor Care Page 21 847-827-1188

FOOD DISTRIBUTORS

Chef's Kitchen/Dearborn Page 04 773-801-1600

Christ Panos Foods Page 09 630-735-3200

FOOD PLANT STAFFING & LABOR

Midway Staffing Page 44

FOOD PRODUCT DEVELOPMENT

Charlie Baggs Inc Page 29

FOOD PRODUCTS

773-278-7800

773-278-7800

Sculpture Hospitality Page 27 773-454-1300

CPA FIRMS

Ahlbeck Cook & Associates Page 32 847-334-9798

CREDIT CARD PROCESSING

Square Page 30 219-666-7670

Breakthrough Business Advsors LLC 262-716-4983

CREPE BATTER

Tec Foods Inc

773-638-5310

Devanco Foods Page 44 847-228-7070

Olympia Food Industries Page 45 847-349-9358

V Marchese Produce Page 41 414-289-0995

Alfa Restaurant Supply 773-588-6688

Anichini Brothers 312-644-8004

Artisan Specialty Foods 708-762-5238

Chef's Quality Meats 708-333-0880

Performance Foodservice 630-896-1991

Tec Foods Inc 773-638-5310

FOOD INVENTORY CONTROL

Sculpture Hospitality Page 27 773-454-1300

FOOD PHOTOGRAPHY

Food Photo Studio Page 07 630-283-0038

708-397-8800

312-523-5238

Christ Panos Foods Page 09 630-735-3200

Devanco Foods Page 44 847-228-7070

Michael's Premium Melting Cheese Page 22 847-432-3380

My Father's Best Page 03 630-230-0332

Olympia Food Industries Page 45 847-349-9358

Royal Rolls Gourmet Egg Roll Page 47 312-563-0299

Unilever Food Solutions Page 18 630-342-3641

GREEK FOOD PRODUCTS

Devanco Foods Page 44 847-228-7070

Olympia Food Industries Page 45 847-349-9358

GYROS

Devanco Foods Page 44 847-228-7070

Olympia Food Industries Page 45 847-349-9358

H/R-HUMAN RESOURCE SERVICES

Employco USA

HALAL FOOD PRODUCTS

630-286-7381

Devanco Foods Page 44 847-228-7070

HAMBURGER PATTY MANUFACTURER

Devanco Foods Page 44 847-228-7070

HEALTH INSURANCE

Employco USA

HEATING & AIR CONDITIONER SERVICE & REP

630-286-7381

Mechanical 24 Page 17 847-987-9738

Evolution Mechanical Heating & Cooling 224-600-9326

HIGH PRESSURE PROCESSING (HPP)

Hospitality Innovation Brands 708-935-4802

HOOD EXHAUST & FAN CLEANING

Enviromatic Corp of America Page 06 800-325-8476

Olympia Maintenance 708-344-0344

HOT DOGS

Crawford Sausage 773-277-3095

Vienna Beef 773-278-7800

ICE CREAM

Instantwhip Chicago Page 07 773-235-5588

Fox Valley Farms 630-231-3005

ICE CREAM EQUIPMENT REPAIR & SUPPLY

Kool Technologies Page 06 630-483-2256

ICE CREAM-EQUIPMENT & SUPPLY

Kool Technologies Page 06 630-483-2256

ICE CREAM-YOGURT

Instantwhip Chicago Page 07 773-235-5588

ICE MACHINE REPAIR & SANITIZING

Major Appliance Service 708-447-4100

ICE MACHINES

Redco Foodservice Equipment 800-722-5460

ICE MACHINES-SALES-RENTAL OR LEASING

Empire Cooler Service Page 25 312-733-3900

Ice Solutions 24 Page 17 847-987-9738

INGREDIENT SUPPLIERS

Famar Flavors Page 06 708-926-2951

INSURANCE

Cacciatore Insurance Page 08

312-264-6055

Heil & Heil Insurance Agency Page 04 847-866-7400

Serpe Insurance Page 19 773-871-0809

ISU Northwest Insurance Services 847-310-0400

Society Insurance 888-576-2438

INSURANCE SERVICES

Cacciatore Insurance Page 08 312-264-6055

Serpe Insurance Page 19 773-871-0809

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 04 847-866-7400

INTERIOR DESIGN

Ullo Designs 312-296-8556

INTERIOR DESIGNERS

Sarfatty Associates 847-920-1100

INTERNET ADVERTISING

Food Industry News 847-699-3300

ITALIAN BEEF

Devanco Foods Page 44 847-228-7070

Serrelli's Foods Page 16 877-385-BEEF

Papa Charlie's 773-522-7900

ITALIAN FOOD SPECIALTIES

E Formella & Sons Page 40 708-598-0909

ITALIAN SAUSAGE

Anichini Brothers 312-644-8004

JANITOR-SUPPLIES

Ramar Supply Co Page 18 708-233-0808

JAPANESE-FOOD PRODUCTS

Kikkoman Sales USA Page 02 630-954-1244

JUICER REPAIR & MAINTENANCE

Up 'N Adam Service & Supply Inc Page 20 877-876-2326

Berkel Midwest 800-921-9151

JUICERS-FRUIT & VEGETABLES

Berkel Midwest 800-921-9151

KETCHUP

Red Gold 765-557-5500

KITCHEN EQUIPMENT

A D E Foodservice Equipment 630-628-0811

Berkel Midwest 800-921-9151

KITCHEN FLOORING

Sexton Complete Floor Care Page 21 847-827-1188

KITCHEN-EXHAUST SYSTEMS/CLEANING

Enviromatic Corp of America Page 06 800-325-8476

Olympia Maintenance 708-344-0344

LABOR MANAGEMENT SERVICES

Midway Staffing Page 44 708-397-8800

LAW FIRMS

Tuckey Law Page 17 312-701-2200

LINEN SUPPLY & RENTAL SERVICE

Cosmopolitan Textile 773-254-6100

LIQUOR INVENTORY CONTROL

Sculpture Hospitality Page 27 773-454-1300

LIQUOR LIABILITY INSURANCE

Heil & Heil Insurance Agency Page 04 847-866-7400

Serpe Insurance Page 19 773-871-0809

MARINADES FOR FOOD MFR'S

Famar Flavors Page 06 708-296-2951

MAYONNAISE

Columbus Vegetable Oils Page 31 773-265-6500

Unilever Food Solutions Page 18 630-432-3641

MEAT PROCESSING EQUIP SALES & SERVICE

Berkel Midwest 800-921-9151

MEAT STICKS

Big Fork Brands Page 04 312-206-9444

MEATS -WHOLE PIGS-GOATS-LAMB

Park Packing Company Page 23

MEAT-WHOLESALE

773-254-0100

Devanco Foods Page 44 847-228-7070

New S B L Inc Page 26 773-376-8280

Park Packing Company Page 23 773-254-0100

Anichini Brothers 312-644-8004

Chef's Quality Meats 708-333-0880

International Meat Company 773-622-1400

MEDITERRANEAN FOODS

Olympia Food Industries Page 45

MENUS-CUSTOM PRINTED

847-349-9358

Accurate Printing 708-824-0058

MILK

Instantwhip Chicago Page 07

NEIGHBORHOOD MARKETING

773-235-5588

LED Billboard Trucks 312-924-7979

OIL-FRYING

RTI Restaurant Technologies Inc Page 08 312-504-4565

OILS & FATS-COOKING

Columbus Vegetable Oils Page 31

773-265-6500

RTI Restaurant Technologies Inc Page 08 312-504-4565

OILS & SHORTENING

Columbus Vegetable Oils Page 31 773-265-6500

OILS- FILTERING & RECYCLING

RTI Restaurant Technologies Inc Page 08 312-504-4565

OILS-COOKING/BULK

Columbus Vegetable Oils Page 31 773-265-6500

OLIVE OILS

Columbus Vegetable Oils Page 31

OVENS-PIZZA

Northern American Pizza & Culinary

PAINTING CONTRACTORS

PASTA-FRESH AND FROZEN

Pastafresh Home Made Pasta

PASTRIES

773-265-6500

630-395-9958

Sexton Complete Care Page 21 847-827-1188

PANCAKE-BATTER & MIX

Tec Foods Inc

PAPER-PRODUCTS

Ramar Supply Co Page 18

773-638-5310

708-233-0808

Alfa Restaurant Supply 773-588-6688

PARTY-FAVORS & SUPPLIES

Ramar Supply Co Page 18

708-233-0808

773-745-5888

Chicago Sweet Connection Page 13 773-283-4430

Dessert Werks Page 41 847-487-8239

PATIO ENCLOSURES

Thatcher Oaks Awnings Page 10

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

REAL ESTATE LAW

Reveliotis Law PC Page 10 312-230-0160

REFRIGERATION

Redco Foodservice Equipment 800-722-5460

REFRIGERATION EQUIPMENT REPAIR

CSI Page 32 888-908-5600

Kool Technologies Page 06 630-483-2256

Mechanical 24 Page 17 847-987-9738

Evolution Mechanical Heating & Cooling 224-600-9326

REFRIGERATION SERVICE

Ice Solutions 24 Page 17 847-987-9738

REFRIGERATION-EQUIP/COMMERCIAL

Custom Cooler & Freezer Page 28 630-879-3131

RESTAURANT CLEANING SERVICE

Cruz's Cleaning Service Page 12 630-379-3732

RESTAURANT CONSULTANTS

Stanovich Hospitality 708-359-1911

RESTAURANT DESIGN

Ullo Designs 312-296-8556

RESTAURANT EQUIP MANUFACTURERS

EmberGlo Page 24 866-705-0515

RESTAURANT EQUIPMENT

Optimal Automatics Page 02 847-439-9110

Wood Food Systems Page 30 847-949-9663

Berkel Midwest 800-921-9151

FSI/Foodservice Solutions 847-719-6088

Losurdo Inc 630-833-4650

Prairie View Industries Food Service Inc 800-554-7267

RESTAURANT EQUIPMENT & SUPPLIES

Custom Cooler & Freezer Page 28 630-879-3131

Ramar Supply Co Page 18 708-233-0808

Alfa Restaurant Supply 773-588-6688

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT PARTS

CSI Page 32 888-908-5600

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT REPAIR

CSI Page 32 888-908-5600

RM Services Page 14 331-300-7955

Up 'N Adam Service & Suppy Inc Page 20 877-876-2326

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 14

Berkel Midwest

800-210-5895

800-921-9151

K & L Liquidation 847-854-9913

RESTAURANT FURNITURE

Richardson Seating FSE Division Page 12 312-829-4040

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 43 773-378-8400

Joe's Furniture Upholstery Page 14 773-965-4828

ROOF TOP GREASE CONTAINMENT SYSTEMS

Enviromatic Corp of America Page 06 800-325-8476

ROOFS-SALES-REPAIR & MAINTENANCE

Care Sheet Metal & Roofing Page 22 708-387-9784

RUBS

Char Crust Page 12 773-528-0600

SALAD-DRESSINGS

Ken's Foods Page 48 800-633-5800

SALAD-DRESSINGS & OILS

Columbus Vegetable Oils Page 31 773-265-6500

Tec Foods Inc 773-638-5310

SALSA

E Formella & Sons Page 40 708-598-0909

SANITATION CERTIFICATION

Illinois Restaurant Association Page 23 312-787-4000

Badger Food Service Consulting 262-902-2947

SAUCES

Big Fork Brands Page 04

312-206-9444

My Father's Best Page 03 630-230-0332

SAUCES & GRAVIES

Unilever Food Solutions Page 18 630-432-3641

SAUSAGE

Big Fork Brands Page 04

312-206-9444

Anichini Brothers 312-644-8004

Crawford Sausage 773-277-3095

Vienna Beef 773-278-7800

SCALES

Berkel Midwest 800-921-9151

SCALES-SALES & REPAIR

Accurate Scale Company 773-847-1820

SEAFOOD

Fisherman's Pride Page 15 800-543-2110

SEASONING BLENDS

Rollicking Buckaroo 415-737-5265

SEASONING BLENDS FOR MFR'S

Famar Flavors Page 06 708-926-2951

SEATING

Dearborn Sourcing LLC Page 29 312-243-6214

Richardson Seating FSE Division Page 12 312-829-4040

Trendler Inc 773-255-4407

Waco Manufacturing 312-733-0054

SEWER(MAINT)-RODDING & JETTING

Tierra Environmental Page 40 888-551-1998

A & J Sewer Service 847-701-5836

SHAKE MIX

Fox Valley Farms 630-231-3005

SHORTENING

Columbus Vegetable Oils Page 31 773-265-6500

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 Page 08 833-788-1949

SOCIAL MEDIA MARKETING

Chicago Social Media Mktg. Group Page 46

SOFT DRINKS

Filbert's Distributing & Bottling

847-387-9873

773-847-1520

PepsiCo Foodservice 773-893-2319

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies Page 06 630-483-2256

SOFT SERVICE MIX

Fox Valley Farms 630-231-3005

SOUP BASES

Unilever Food Solutions Page 18

630-432-3641

Tec Foods Inc 773-638-5310

SOUPS

Bistro Soups (Div of Vienna Beef)

773-278-7800

Vienna Beef 773-278-7800

SPICES

Tec Foods Inc

SPICES & SEASONING BLENDS

Char Crust Page 12

STAFFING AGENCIES

Midway Staffing Page 44

STAINLESS STEEL EQUIPMENT

773-638-5310

773-528-0600

708-397-8800

Prairie View Industries Food Service Inc 800-554-7267

STEAM CLEANING

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 20 877-876-2326

Berkel Midwest 800-921-9151

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest 800-921-9151

TABLES-ALL TYPES

Chicago Booth Page 43

TAMALES

Supreme Frozen Products

TAX APPEALS (PROPERTY)

773-378-8400

Richardson Seating FSE Division Page 12 312-829-4040

Waco Manufacturing 312-733-0054

773-622-3777

Reveliotis Law PC Page 10 312-230-0160

TAX PAYMENTS

Cook County Treasurers Office 312-443-5100

THEATERS AND VENUES

Onesti Entertainment Corporation 630-962-7000

TOMATO PRODUCTS

Neil Jones Food Company

TRUCK BODIES-SALES & REPAIR Paramount Truck Body Page

If you’re reading this, it means advertising works... (...and this could be your ad. )

How to Monetize Your Restaurant Brand – Tuesday, June 2

Our June Shmoozefest will feature a special seminar on How to Monetize Your Restaurant Brand, led by Angelo Lollino. This engaging conversation will explore how restaurants and food businesses can expand beyond their dining rooms by developing curated events, creating retail or branded products that consumers love, and building new revenue streams while protecting their brand name and identity.

Angelo Lollino: A seasoned, second generation restaurateur and accomplished entrepreneur, he is the owner of multiple restaurants focused on quality food and exceptional service. He brings over 35 years of experience in the artisan food and beverage space. He has successfully scaled the Massa Pizza brand into retail, and the Vero Gelato brand from stand-alone operation into retail licensing and wholesale operations. He inspires his team to deliver authentic Italian flavor with passion and drive.

John Colletti: Managing partner of Gibsons Bar & Steakhouse / Hugo’s Frog Bar and Fish House.

John’s illustrious career has seen Gibsons become Illinois’ highest-volume independent restaurant. The company has done a brilliant job extending its brand into consumer-facing retail spaces with its seasoning line and Steak and Fish Gift Packs, merch and corporate gifts.

Jen Nacht: Chicago-based intellectual property attorney focusing on brand protection and trademark enforcement. She will share insight into how trademarks enable brand licensing, common licensing models in the food and restaurant industry, and key terms that help protect brand value in licensing agreements. Her firm Greer, Burns & Crain works with many types of

brand and restaurant chains.

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COMING SOON: Performance Foodservice-Chicago

World’s Fair

Hungry for fresh ideas? Don’t miss the chance to explore more than 200 booths featuring food, supply, and restaurant solutions partners.

At the show, sample products from PFG exclusive brands alongside leading national manufacturers and discover new ways to elevate your menu and customer satisfaction.

This year’s World’s Fair theme will bring the show floor to life with dedicated areas highlighting key categories, including Local Manufacturers (Illinois, Indiana, Michigan, and Wisconsin), Center of Plate, Hispanic, Italian, and Mediterranean.

Wednesday, August

9:30

Performance Foodservice Corporate Chefs, including Chicago’s Steve Zabel, will be on hand with recipe ideas and culinary inspiration you can add to your menus right away.

The event also marks a special milestone, Performance Foodservice–Chicago’s 70th anniversary serving the Midwest. The company’s roots trace back to Fox River Foods, founded in 1948 as a commercial meat locker. In 1956, it expanded from retail into foodservice distribution, laying the foundation for decades of growth across Illinois, Indiana, and Wisconsin. Following its 2012 acquisition by Performance Food Group and expansion into Michigan, the broadline distributor has continued to strengthen its Midwest presence.

Performance Food Group is one of North America’s largest foodservice distributors, with more than 150 distribution centers serving over 300,000 customer locations. Locally, Performance Foodservice – Chicago operates from Montgomery, Illinois, supporting independent restaurant operators and other foodservice companies across Illinois, Indiana, Wisconsin, and Michigan.

Mark your calendar and then watch for the official show ad with registration details in the July issue. Or contact PFSChicagoMarketing@pgc.com for more information.

Snackification Is Reshaping Consumer Tastes

Consumers in the current environment are more likely to snack on something with novel flavors than to eat a full

enjoy a nonalcoholic

adult beverage instead of a beer and are prone to be very responsive to brand storytelling, all examples of how trends are shifting. “Trends in what consumers eat and drink, along with shifts in how they expect to interact with food and beverage brands, are opening up new growth opportunities for businesses,” writes Denise Purcell on the US Chamber of Commerce website.

– Source: CO- US Chamber of Commerce

Outscourced Accounting Built for Restaurants

The CPA firm Ahlbeck & Cook has announced the launch of a new outsourced restaurant accounting service, developed in response to a recurring challenge observed during tax season. While working closely with restaurant and bar owners across Chicago, the firm identified a consistent gap: many operators were running strong businesses but lacked clear, reliable financial visibility. Issues such as disorganized books, limited insight into prime costs, and unexpected cash flow fluctuations were common – often without an accounting partner who truly understood the hospitality industry.

tailored specifically for restaurant and bar operators. The offering includes fullservice bookkeeping, monthly financial close, and industry-relevant reporting such as prime cost tracking, food and labor cost analysis, cash flow forecasting, and payroll and tip compliance.

The firm also provides fractional CFO support for operators seeking strategic financial guidance. Beyond maintaining accurate records, the service is designed to give operators the clarity needed to make informed, timely decisions.

Whether managing a single location or scaling a multi-unit operation, Ahlbeck & Cook aims to help hospitality businesses build a strong financial foundation for long-term success.

To address this need, Ahlbeck & Cook created a dedicated monthly service – You can find their their ad on page 32.

“The food business is all about relationships – build trust with your team, your suppliers, and your customers.”

– Danny Meyer

Rand McNally, America's first and most trusted name in travel, mapping, and navigation, proudly announces the release of the 2027 Road Atlas & National Park Guide, annually updated and expanded to help travelers plan unforgettable road trips across the country's breathtaking landscapes. Just in time for peak summer travel season, the all-in-one 132-page travel planning guide showcases the extraordinary beauty of all 63 of America's national parks, while the included comprehensive road atlas provides travelers with the trusted routing and points of interest tools they've relied on for generations.

This year, National Park Week will be held in late August and celebrates the 110th anniversary of the National Park Service and the 250th anniversary of the United States, a historic time to visit the parks.

Investors Give $15M Funding for George Clooney’s 'Crazy Mountain' NA Beer

Crazy Mountain, the nonalcoholic beer launched by George Clooney and the founders of Casamigos, received $15 million in funding. The round was led by Cavu Consumer Partners, one of the initial backers of prebiotic soda brand Poppi. It also includes participation from incubators Coatue and Discovery Land, along with the brand’s founders George Clooney, Mike Meldman and Rande Gerber. The nonalcoholic brew debuted in March with plans to launch its classic lager and lime varieties throughout the year. Crazy Mountain is led by CEO Steve Fechheimer, who previously ran New Belgium Brewing. – Source: Food Dive

• Targeted E-Blast Programs

• Digital and Print Ads

• Directory Listings

• Monthly Leads Reports of New Owners •

JLL's Hotels & Hospitality group announced that it has arranged $600 million in financing for The Diplomat Beach Resort, a beachfront resort with 1,000 guest rooms in Hollywood, Florida. The Diplomat Beach Resort features 1,000 guest rooms and suites and more than 200,000 square feet of integrated meeting and events space. The property consists of a twin-spired, 36-story tower containing the hotel rooms, a 15,000-square-foot spa, six restaurants and bars plus multiple pools and cascading waterfalls.

Holladay Distillery, McCormick Distilling Co.

Announce Agreement with Southern Glazer's

Holladay Distillery, of Weston, Missouri, has announced a new multi-state distribution agreement with Southern Glazer's, further expanding its reach across key U.S. markets. Southern Glazer's will serve as the distributor for Holladay Distillery and McCormick Distilling Company's spirits portfolio in the following states: Delaware, Illinois, Indiana, Kansas, Kentucky, Louisiana,

Labriola: a Legacy of Hospitality and Innovation

Doughboy Restaurant Group, led by Chicago artisan baker, restaurateur and entrepreneur Rich Labriola opened Labriola Italian Specialties, a bold new concept at 852 W Fulton Market in Chicago. The restaurant brings Labriola’s award-winning pizza, house-made pasta, and signature bakery favorites like Sicilian cannoli to one of Chicago’s most dynamic dining neighborhoods. At the heart of Labriola Italian Specialties is a menu rooted in authentic Italian flavors with a modern Chicago twist. Labriola West Loop will be a neighborhood spot where guests can expect fresh baked bread and Italian specialties along with a great craft cocktail and wine menu. There will be late-night artisan pizza slices, authentic Sicilian cannoli made with Italian sheep milk ricotta, and spumoni from a convenient walk-up window, cementing Labriola Italian as an all-day and late-night destination.

and great pizza. His passion for artisan breads launched a successful wholesale bakery, supplying some of Chicago’s top restaurants. Over time, his entrepreneurial spirit gave rise to celebrated concepts including Labriola Café in Oak Brook, Labriola Chicago on Michigan Avenue, and LaBarra Ristorante in Oak Brook. In 2014, Rich partnered with Stan’s Donuts to bring the iconic brand from Los Angeles to Chicago. Today, Stan’s operates 18 Chicagoland locations and over 20 licensed stores throughout Illinois, establishing itself as a beloved local favorite.

“Labriola Italian Specialties is the culmination of everything I love about Italian food and hospitality,” said Rich Labriola, founder of Doughboy Restaurant Group. “From pizza and pasta to the walk-up cannoli window, we want this space to feel like a true gathering place in Fulton Market – fun, welcoming, and built on quality. It’s about honoring tradition while creating something fresh and exciting for Chicago.” Rich Labriola’s journey began in his father’s south suburban Chicago pizza shop, where he developed his appreciation for both hospitality

Labriola Italian Specialties represents the continued growth of Doughboy Restaurant Group, a hospitality company that oversees full-service restaurants, fast-casual concepts, and multifacility manufacturing operations. With over 600 employees and steady expansion of two to three new locations annually, the group has become a significant force in Chicago’s culinary scene.

Powdered Beverages Outpace Liquid

Powdered beverage mixes are growing at twice the rate of liquid beverages, driven by consumer demand for portability, cost-effectiveness and functional benefits, according to Circana. The powdered beverage market, which generated $7.4 billion in revenue last year, is particularly strong in hydration and energy products, with brands such as LMNT, Liquid IV and Celsius leading the way. – Source: BevNet

Starbucks Invests $100M in Nashville Office

Starbucks plans to invest $100 million to set up a corporate office in Nashville, Tenn., to support expansion in the Southeast. The office, expected to open next year and create 2,000 jobs over five years, will complement Starbucks' Seattle headquarters. The center will create new roles, transition some contract work to in-house positions and relocate select technology teams from Seattle. The shift underscores the region's growing appeal to restaurant brands seeking operational efficiency and access to talent.

– Source: Reuters

Live Food Preparation Increases

Customer Traffic

CHEF PROFILE

Terry Will

Current Position: Personal Private Chef

First Foodservice Job: Busser

Retailers are increasingly using food theater to enhance customer experience and drive in-store traffic. Live food preparation, such as popcorn popping and cotton candy spinning, captivates shoppers by stimulating their senses, increasing dwell time and helping prompt spontaneous purchases.

– Progressive Grocer

Favorite Food: Authentic Italian cuisine Awards/Honors: 30 Plus

Years In The Industry; Manager Of The Year 2000; Employee of The Year 1998; Head Chef Awards 2015; Favorite Chef Quarter Finalist 2021

Memorable Customers: Pro Football Hall Of Fame City Canton, Ohio. Papa Bears Restaurant.

Worst Part of Job: No personal weekend Life! Stuck in the restaurants, doing what you love most.

Most Humorous Kitchen Mishap: Fighting with foil and wrap when you’re super busy.

Favorite Food to Prepare: Lasagna and searing a perfect quality cut of steak tender, full of flavor and cooked at the client-preferred temperature of choice.

What part of the job gives the most pleasure?

Wowing the guest. The joy and pleasure that they receive, satisfying taste buds.

If you couldn’t be a chef, what would you be and why?

A restaurant CEO. Anything dealing with the hospitality of the business itself. Besides, the CEO has full direction of the operation.

What was the best advice you ever received? Never give up, it’s gonna come.

Where do you like to vacation? Pacific Ocean, Southern California, Hawaii, etc.

Other than family, who is your greatest culinary influence? That’s a hard question, due to the fact that my family – mom, pop, aunt & uncle were superb. But to answer question, I’m going to go with Emeril Lagasse; he made television fun –one of the originals.

What do you enjoy most about FIN? Passion and purity.

Maplewood Brewery & Distillery Opens Second Location in Glen Ellyn

Maplewood Brewery & Distillery is bringing its signature neighborhood energy to the western suburbs with its second location in downtown Glen Ellyn, Illinois.

The new outpost takes over the former Two Hound Red Brewing space at 486 Pennsylvania Ave and introduces a larger, familyfriendly destination featuring craft beer brewed on-site, cocktails, spirits, non-alcoholic offerings, and an expanded food menu.

The Glen Ellyn menu mirrors many favorites from Maplewood’s Chicago Lounge location, offering the same approachable neighborhood-style food and beverage experience guests know and love, with the addition of a new house-made pizza program exclusive to the suburban outpost.

Designed as an extension of Maplewood’s beloved Logan Square Lounge, the Glen Ellyn location blends the brand’s familiar warmth and community-driven atmosphere with a refreshed suburban feel. Renovations bring brighter interiors, enhanced indoor-outdoor connectivity, and updated gathering spaces.

The 7,850 square foot property includes a 15 barrel brewhouse, which supports limited-run beers alongside Maplewood classics, plus an outdoor patio with seating for approximately 60 guests. The venue accommodates roughly 190 guests indoors. The private dinning room allows for groups of up to 40 guests with the front semi private room accommodating 30 guests.

In addition to Maplewood’s full lineup of beer and spirits, the Glen Ellyn location features exclusive small-batch releases, cocktails, THC seltzers, a morning coffee program, and a shareable food menu designed for all-day hospitality.

Chefs Open Establishments in Their Hometowns

Chefs who have established themselves in major cities are returning to their hometowns to open restaurants, driven by factors such as family support and the high cost of urban living. Jon Nodler and Samantha Kincaid, previously of Philadelphia's Cadence, now run The Canter Inn in New Glarus, Wis. Similarly, Joseph VanWagner left New York for Ann Arbor, Mich., where his Echelon Kitchen & Bar has garnered critical acclaim. These chefs are reshaping fine dining in smaller communities and inspiring others to follow suit. – Source: nrn.com

Go above and beyond to give every customer exceptional service. Be known for excellence.

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US Convenience In-Store Sales

Top $340B

Foodservice and merchandise sales for the U.S. convenience retail industry were $341.2 billion in 2025, a 1.7% increase over 2024. It was the 23rd straight year that inside sales have increased, according to newly released State of the Industry data from the National Association of Convenience Stores (NACS). Total convenience industry sales, which include in-store and fuel sales, were $817.5 billion. The convenience store industry’s 2025 performance numbers were released during the NACS State of the Industry Summit, the industry’s premier event for analysis of industry performance and trends that could impact the industry in 2026. NACS has produced annual State of the Industry data since 1970. – Source: NACS

The Dyrt, the app to get the best campsites, built by the largest RVing and camping community in the U.S., has found that nearly half (49.7%) of campers reported camping with dogs in 2025, by far the most for any type of pet. The most common type of human co-campers are spouses and partners at 72.2%.

Protect Bicyclists with the Far Hand Reach Technique

When drivers and passengers open a vehicle door from the inside to exit the vehicle, they should use their far hand (the hand farthest from the door) to open the door. As you reach across your body to the door handle, your body will naturally swivel, and you will automatically look at the side-view mirror and look back for oncoming bikes and traffic. Open the door slowly and remain vigilant.

MSC Cruises Reveals

Summer 2028 Caribbean Itineraries Enhanced Options for Sunny Holidays Now Available to Book

MSC Cruises opened bookings for its full selection of Summer 2028 Caribbean cruises. Six ships will sail from four homeports, offering a wide variety of cruise lengths and port options for everything from a quick weekend getaway to the ultimate sunny holiday. Highlights of the season include two World Class ships – MSC World America from Miami and MSC World Atlantic in its first summer season from Port Canaveral offering alternating 7-night Eastern and Western Caribbean itineraries. Guests departing from Miami and Port Canaveral will also be able to choose from short sailings to The Bahamas, many of which include highly coveted overnight stays at Ocean Cay MSC Marine Reserve, the cruise line’s private destination in The Bahamas. Summer at Sandy Cay - Guests sailing during Summer 2028 will be among the first to visit Sandy Cay, MSC Cruises’ new luxury private island retreat off the coast of Ocean Cay. Sandy Cay will be defined by its pristine aragonite sands – among the purest and brightest in the world – and offer an intimate, elevated and immersive experience. The island will remain true to the spirit of Ocean Cay –connecting guests to nature and the natural beauty of the ocean. Plus, upgrades are coming to Ocean Cay, including new dining venues and dedicated family-focused and adults-only experiences. Endless Options - Guests sailing from Galveston will enjoy 7-night itineraries visiting the best of the Western Caribbean. For those seeking something off the beaten path, the cruise line’s new year-round offering from La Romana in the Dominican Republic offers a diverse selection of ports, including calls at Catalina Island, at which the company recently announced plans for an enhanced beach experience with upgraded facilities.

CRUISES FROM MIAMI

MSC World America: 7-night sailings to the Eastern or Western Caribbean

• Eastern Caribbean: Puerto Plata (Dominican Republic), San Juan (Puerto Rico), and Ocean Cay (The Bahamas)

• Western Caribbean: Isla de Roatan (Honduras), Costa Maya and Cozumel (Mexico), and Ocean Cay

• MSC Seaside: 3 and 4-night sailings to Ocean Cay and Nassau (The Bahamas) with select 4-night sailings offering an overnight stay at Ocean Cay

CRUISES FROM PORT CANAVERAL

MSC World Atlantic: 7-night sailings to the Eastern or Western Caribbean

• Eastern Caribbean: Grand Turk Island (Turks and Caicos), Puerto Plata (Dominican Republic) Nassau and Ocean Cay (The Bahamas)

• Western Caribbean: Costa Maya and Cozumel (Mexico), Nassau and Ocean Cay (The Bahamas)

• MSC Grandiosa: 3- and 4-night sailings to Ocean Cay and Nassau (The Bahamas) with select 4-night sailings offering an overnight stay at Ocean Cay

CRUISES FROM GALVESTON

• MSC Seascape: 7-night Western Caribbean sailings to Costa Maya and Cozumel (Mexico), and Isla de Roatan (Honduras) CRUISES FROM LA ROMANA

• MSC Opera: 7-night Southern Caribbean sailings with details coming soon.