Food Industry News: May 2026

Diamond Hospitality: Chicago’s 24-Hour Diner Dynasty

Few Chicago restaurant groups embody generational continuity and neighborhood intuition quite like Diamond Hospitality Group. Founded by immigrant Odysseas Liakopoulos, the company traces its roots to the late early 1960s, when he arrived in America seeking opportunity. Odysseas started as a union painter, then partnered with a group of fellow Greek immigrants to start Victory Grill and LaSalle Cafeteria - developing a knack for shaping dining experiences that reflected the character and rhythms of their surroundings, particularly in the 24-hour diner format.

The family rose to broader prominence during their ownership of Golden Apple Grille in Lakeview from the early 1980s through the early 2000s, a period that cemented their reputation for high-volume, late-night operations. It was in the 1990s, under George Liakopoulos’ leadership, that the business scaled meaningfully – pairing operational discipline with a growing real estate strategy that ensured long-term control of its assets.

That dual-track approach became a defining characteristic of the family’s model. Alongside the restaurant group, the Liakopoulos family owns and operates Diamond Properties Group, a real estate arm focused on multifamily apartment buildings. By maintaining the ownership of both their See Diamond Hospitality on page 14

CircleOne and Corporate Chaplains of America

partner to provide confidential support for service members, spouses and families navigating the challenges of military life. To assist in meeting this growing need, and for off-the-record, confidential support at any time of day, active-duty service members, veterans and military families now have access to 24/7 confidential chaplain support through TelaChap, a virtual platform created through this partnership.

Gelati Biscoti: Sweetening Skokie with a Purpose

Gelati Biscoti recently brought something truly special to Skokie. More than a gelato shop, Gelati Biscoti is an all-volunteer charitable venture created to turn everyday indulgence into meaningful community impact.

Operated through the Something Truly Sweet Foundation, Gelati Biscoti donates 100% of its sales to help fight food insecurity in the local community. The concept is simple yet powerful: guests enjoy premium gelato, and proceeds are used to support efforts that provide nourishing meals to neighbors in need. It is a fresh and heartfelt model of giving that connects food, community, and compassion in a tangible way.

Located next door to Zelda’s Table at 4113 Main St. in Skokie, Gelati Biscoti offers visitors a warm, welcoming destination where sweet treats are paired with a larger purpose; opening a new pathway for community generosity, one scoop at a time.

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Soulcial Kitchen Launches Food Access & Hospitality Hub

Soulcial Kitchen, the national award-winning social enterprise behind the Currency of Caring “Dignity on Demand” initiative and America’s first U.S. Department of Labor-certified food truck apprenticeship, opens Soulcial Kitchen Commons. Located on an expansive 2.5-acre campus in Swansea, IL, Soulcial Kitchen Commons will be the Metro East’s first food access, training, and hospitality hub – purpose-built to address food insecurity, develop hospitality entrepreneurs, and strengthen community connection at a single location. The campus will house a culinary and hospitality leadership training center, a prepared meals and food-as-medicine production kitchen, a food truck commissary and park, as well as an indoor and outdoor event venue.

ANDY’S FROZEN CUSTARD • 205 E. Rand Rd. MT PROSPECT, IL 847-262-4546. I was on the road and spot ted Andy’s, so I decided to stop by and pick up a treat. This location does not have indoor seating, but they do have a drive thru which makes it very convenient. After checking out the menu board, an employee came right up to the lane to take my order, which was a nice touch. I went with a Root Beer Float to enjoy right away and grabbed a pint of Bordeaux Cherry Chip for later. The root beer float was creamy and refreshing, and the Bordeaux Cherry Chip was rich, smooth, and absolutely delicious. Their menu has a wide variety of options including concretes and cones to malts, shakes, and sundaes.

H MART • 420 E. Golf Rd. SCHAUMBURG, IL 847-728-2324. This is a brand-new Asian supermarket. The store is jam-packed with product. The first thing I noticed was the selection of housewares; they had every size bowl, dish, container, cookware, and appliance imaginable. Their produce section was massive, with an array of different types of Asian fruits and vegetables. I’ve never seen so many types of mushrooms, along with prepackaged items for sushi and Korean vegetables. The selection of condiments and the variety of noodles were huge. And they have a food hall, which was packed, along with a stationery shop in the front of the store. I picked up some produce items, some crackers, and Kikkoman panko bread crumbs. It’s a very interesting shopping experience.

JACK IN THE BOX • 5656 LaGrange Rd. COUNTRYSIDE, IL 708-859-3423. I’ve always been a big fan of the tacos at Jack in the Box, and this location is especially great because you can dine in and enjoy them fresh. The tacos are fried and filled with American cheese, lettuce, and their signature taco sauce. The sauce has a unique flavor that really makes the tacos stand out. To go with my tacos, I tried some of their loaded potato wedges with melted cheese sauce, ranch, and bacon crumbles. This location also offers a full menu, including breakfast, burgers, and chicken items, so there’s plenty to choose from no matter what you’re in the mood for.

OLD TOWN POUR HOUSE • 1703 Freedom Dr, NAPERVILLE, IL 630-448-6020. This is a bar and restaurant serving classic American fare with a modern twist, cocktails, wine and an astonishing amount of craft beer. They boast a large amount of HDTVs, a private dining room, weekend brunch, an outdoor patio with fireplace and Happy Hour every weekday. I had the Seared Salmon, which was pan-seared salmon, butternut squash puree, olive oil poached fingerling potatoes, salsa verde and succotash. I ate every last bit of it on my plate. Make sure to get reservations, as it gets busy.

SMOOTHIE KING • 3612 Touhy AVE. SKOKIE, IL 60076. The selection of smoothies here is incredible. They offer so many blends, which include Be Well, Get Fit, Feel Energized, just to name a few. They also have smoothie bowls. I tried the Loaded Peanut Butter Toast, which came on a piece of bread with peanut butter, topped with bananas, blueberries, and strawberries, with a drizzle of honey. Packed with protein, this is the perfect meal or snack. To go with that, I ordered a Lemon Twist Smoothie – smooth and delicious. For snacks, they had bags of veggie chips, yogurt trail mix, and bags of dark chocolate cashews. I picked up a bag of the cashews. Definitely put them on your list to check out.

VELVET TACO • 448 South State Route 59 Suite 100, NAPERVILLE, IL 630-687-9987. This is a cozy, premium fast-casual chain, serving tacos, bowls, margaritas, sides and cake. They have a weekly taco feature (WTF) and on Mondays you can get their “backdoor chicken” to-go. I ordered the Rotisserie Chicken Bowl, which was rotisserie chicken, queso blanco, corn pico, black beans, guac, avocado crema, ranchero salsa, cilantro and basmati rice. The chicken was tender and seasoned just right. The entire bowl was delicious and filling. I will be back to try some of their other offerings.

The team behind the beloved neighborhood farm-to-table restaurant, Farm Bar Ravenswood, announces the launch of Farm Bar Events, a newly reimagined rooftop private event space located at 1970 W Montrose Ave. this spring. Formerly home to Arriba Rooftop, the space enters a new chapter, shifting from a casual rooftop bar into a more intentional setting for curated gatherings and celebrations.

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The rooftop at Farm Bar Ravenswood is now available for event inquiries such as rehearsal dinners, birthday parties, corporate outings, brunch gatherings, holiday celebrations, and neighborhood-based events. Each experience is tailored to the guest, with an emphasis on creative moments that feel both personal and memorable. Guests can expect the same defining elements of Farm Bar Ravenswood – farm-driven cuisine, genuine hospitality and a strong sense of community – now translated into a rooftop setting designed specifically for celebrating life’s moments, big or small.

Tune-Up recently opened at 3810 W Belmont in Chicago’s Avondale neighborhood. Located at the intersection of Belmont and N Milwaukee Ave, Tune-Up has transformed a former auto shop, Tepco Tune-Up, into a lively neighborhood bar with retro charm, a modern edge, and an inviting outdoor patio. Owned and operated by Four Entertainment Group (4EG), Tune-Up will be the group’s eighth Chicago concept. Tune-Up joins the same team behind Central Park Bar, the beloved Avondale neighborhood staple.

“We wanted to create a place that feels timeless, a bar that fits right into the neighborhood but still surprises you with the details,” said David Halpern, Managing Partner at 4EG. “Tune-Up is about easy nights, great drinks, and good company, no frills, just the right vibe.”

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A Better Melting Cheese

After 45 years serving Chicago’s North Shore community, Michael’s is proud to share its very own Premium Melting Cheese. This coldpack, all-natural Wisconsin Cheddar is designed for perfect melting and pairs exceptionally well with fries, burgers, hot dogs, beef, and pretzels, but also works well in omelets and baked potatoes.

For food service professionals, country clubs, and golf courses, Michael’s Premium Melting Cheese is an ideal addition to any summer menu. It provides a simple way to upgrade standard items-like turning French fries into profitable cheese fries, and serves as an excellent glutenfree base for signature sandwiches or spreads. The product is durable, easy to heat, and replaces the need for powders or complex multi-ingredient recipes. The mouth feel is rich without being overpowering.

Michael’s Premium Melting Cheese is available in 10 lb., 14 oz, and 7 oz tubs through Performance Foodservice and Sysco. To request a free sample, please see their ad on page 13.

Kikkoman Sales USA Inc., the U.S marketing and sales arm of the global Kikkoman brand and the world’s leading soy sauce brand, announced the launch of “Unleash Legendary,” a multi-year campaign introducing a refreshed vision for its teriyaki portfolio – connecting nearly 400 years of Japanese craftsmanship with a new generation of home cooks.

As part of the campaign, Kikkoman is unveiling updated packaging and a reformulated teriyaki lineup designed for how today’s consumers cook, experiment, and layer flavor across occasions – from weeknight stir-fries to weekend grilling.

What Restaurant Operators Should Know About ICE

For restaurant operators, an unexpected visit from U.S. Immigration and Customs Enforcement (ICE) can disrupt operations quickly, especially without a plan in place. Understanding your rights and responsibilities is critical.

First, know the difference between public and private areas. ICE may enter public spaces like dining rooms, but cannot access private areas (kitchens, offices, back-of-house) without a judicial warrant signed by a judge or employer consent. Not all ICE documents qualify – administrative warrants do not grant entry.

Employers are not required to immediately provide employee records. In most cases, you have 72 hours to respond to I-9 requests, allowing time to consult legal counsel. Avoid common mistakes: do not interfere, provide false information, or attempt to hide employees.

Employees also have rights. They may remain silent, request an attorney, and decline to sign documents they don’t understand. Ensuring staff are aware of this can prevent panic and escalation.

Preparation is the most effective safeguard. Designate a point person, train staff on what to do, and establish clear boundaries within your workplace.

If ICE does visit, document everything – names, actions taken, and the materials requested – and contact legal counsel immediately.

A measured, informed response protects both your business and your team. You can see the Employco ad on page 15.

IndustryNow’s Digital Transformation Summit Marks Fifth Anniversary

The Digital Transformation in Fast Casual & QSR Summit, hosted by IndustryNow, returns in 2026 to celebrate its fifth anniversary on June 16-17, 2026. Since its launch in 2022, the summit has brought together operators and senior-level decision-makers who are driving significant change in the food service industry, helping measure and contribute to its exponential growth. What started as a conversation about marketing channels has expanded into an exhaustive evaluation of the entire customer and operational ecosystem.

Today’s leaders are not just leveraging technology but redefining how it functions across all areas of operations, setting the framework for this year’s agenda, which centers around a significant push toward technology consolidation. To deliver seamless, memorable customer experiences, businesses are simplifying their technology stacks and aligning solutions to realistic operational requirements.

The event continues to be a reputable environment for peer-driven discussion, driven by high-level exchanges and knowledge from the operators driving the industry forward. After five consecutive years, the summit continues to serve as a foundation for future developments and a reflection of change. Forward-thinking leaders continue to benefit from this annual event as an opportunity to discuss ideas, refute presumptions, and promote significant developments.

“Positive thinking will let you do everything better than negative thinking will.”

– Zig Ziglar

Rogelio Lopez, an Allignable Ambassador recently hosted a “Brewery Business” networking event at Jimmy’s Place in Forest Park Illinois. The event enabled business owners to network and see how they may work together and connect. Jimmy’s Place owner Jimmy Jodoin told Food Industry News the restaurant is celebrating its 28th year and is famous for its Chicken Vesuvio and home-made pastas. The restaurant is located at 7411 W Madison Street.

Mars Snacking to Add 600 Jobs, Expand Chicago HQ

Governor JB Pritzker and Mars Snacking announced that the company is creating 600 new jobs to expand its global headquarters in Chicago. This includes adding Mars Snacking’s North America Region, Accelerator Division, and Global Functions to its global headquarters operation in Chicago. This investment signals the company’s long-term commitment to Chicago, creating new jobs and adding to Illinois’ reputation as a global leader in the snacking industry. Chicago will continue to serve as a central hub to connect Mars Snacking teams, accelerate innovation and support long-term business growth.

– Source: gov-pritzker-newsroom.prezly.com

American-Owned Red Gold Makes $125,000 Donation to Folds of Honor

American-owned and operated Red Gold recently donated $125,000 to Folds of Honor to support scholarships for the families of fallen military and first responder heroes. The donation is from the proceeds of the company’s Folds of Honor Ketchup and Mustard products to consumers via supermarket retailers and foodservice operators who serve Folds of Honor products.

“Our company was created to provide food to soldiers during World War II,” says Colt Reichart, Senior Director of Marketing and Consumer Relations and a 4th generation owner of Red Gold. “Our donation is on behalf of the many foodservice operators, consumers, and employees who purchase our Folds of Honor products. All should be proud of our All-American commitment to the worthy charity.”

Folds of Honor provides educational scholarships to families of fallen or disabled military personnel and first responders. Since the formation of the charity more than 73,000 scholarships have been provided.

For more information on Red Gold Folds of Honor products, visit Redgoldtomatoes.com/redgoldfoodservice/ folds-of-honor.

“ My motto was always to keep swinging. Whether I was in a slump or feeling badly or having trouble off the field, the only thing to do was keep swinging.”

Spring Showers Bring May Flowers... and ROOF LEAKS!

HR MATTERS How to Maximize Savings and Value on Employee Benefits

By Griffen Wilson - VP, Employco, USA

Margins across the food industry remain tight, and rising healthcare costs continue to pressure operators. At the same time, attracting and retaining reliable talent is essential to maintaining service levels and production schedules. The question many employers are asking is not whether to offer benefits, but how to offer them more strategically.

One of the most effective cost-control strategies is taking a more analytical approach to plan design. Rather than defaulting to annual renewals, forward-thinking employers are reviewing claims data, utilization trends, and contribution structures to identify inefficiencies. Adjustments to plan funding models, dependent eligibility audits, and specialty pharmacy management can all meaningfully impact long-term costs.

SATISFIED CUSTOMERS INCLUDE:

Buona Beef + Four Corners Tavern Group + Bravo Restaurants + Gino’s East

Pompei Bakery + Turano Bakery + Chicago Pastry + Phil Stefani Restaurants

Scooby’s Drive-In + Devanco Foods + Angelo Caputos + Brookhaven Marketplace

Gene & Georgetti’s + Burrito Parilla + Taco Bell + Mission Barbecue + Starbucks

Chipotle + Paisan’s Pizza + Jim’s Original + Lucca Osteria & Bar

Rosati’s Pizza + Ala Carte Entertainment Group

“A road trip is a way for the whole family to spend time together and annoy each other in interesting new places.”

– Tom Lichtenheld

Another increasingly common approach is leveraging aggregated buying power. By partnering with an outsourced HR provider, food industry employers may gain access to larger insurance pools and more competitive Workers’ Comp. rates. This structure can provide greater cost stability and access to benefit options typically reserved for larger employers.

Employers are also expanding voluntary benefits to enhance perceived value without significantly increasing company spend. Supplemental offerings such as accident or hospital indemnity plans allow employees to customize coverage while protecting employer budgets.

In a high-turnover environment, smart benefit strategy is about balance. Organizations that combine thoughtful plan design, scalable HR infrastructure, and purchasing leverage are often better positioned to protect both margins and workforce stability. You can see the Employco ad on page 15.

Business Advising Events in Cook County, Illinois

With timely topics, expert panelists, and interactive discussions, get your questions answered at no-cost business advising events.

Hospitality industry panelists regularly join the Illinois Restaurant Association for both virtual and in-person events. Offering restaurant operators an easy way to join in, learn, and leave with business building info, the events include live, interactive virtual sessions, topical webinars, and gatherings like “Meet the Experts” speed coaching in May and the popular “Tech Tour” in November.

Cook County’s Small Business Source strives to support, grow and elevate small businesses. As a support organization in the Small Business Source, the Illinois Restaurant Association provides Cook County restaurants with free business events, one-on-one coaching, group webinars, and online resources to help businesses thrive and grow. Get assistance with your operation’s needs including business plans, customers, financing sources, tools to secure funding, and more.

Visit IllinoisRestaurants.org for the calendar of events and to register. For more information about the Small Business Source, visit cookcountysmallbiz.org. See their ad on page 18

Portion Sizes Increase at Maggiano’s

Chili’s sister brand Maggiano’s Little Italy is increasing the portion size of its pasta entrees by about 20% and increasing the protein served with those dishes, without raising prices, in a bid to boost consumer perceptions of value. The brand is also adding 15 dishes to the options available on its Family Style menu, a four-course menu meant to feed parties of four or more. The changes reflect efforts by parent company Brinker International to replicate Chili’s successful sales turnaround at Maggiano’s. – Source: Restaurant Dive

Chef/Partner Norman Fenton, the force behind Chicago’s acclaimed fine dining Cariño, will open Molino Los Hermanos in summer 2026, a 2,800-square-foot tortilleria and molino located at 4666 - 68 N. Broadway, Chicago directly next door to his Michelin-star chef’s counter and restaurant in the city’s Uptown neighborhood. Since opening in late December 2023, Cariño has become one of the nation’s defining voices in contemporary Mexican cuisine. The restaurant was named a James Beard Award semifinalist for ‘Best New Restaurant’ in 2025, and Fenton a James Beard semifinalist for ‘Best Chef: Great Lakes’ in 2025. Cariño earned Chicago’s only new Michelin star in

2024 (retained 2025), won the 2025 Jean Banchet Award for Best New Restaurant, and was recognized as one of America’s Top 50 Restaurants by The New York Times in 2025. Fenton is also featured in Apple TV+’s Knife’s Edge: Chasing Michelin Stars.

Built as a deeply personal dedication to his wife Karina, as a love letter to her and their family’s journey to immigrate from Mexico to the U.S., Cariño has centered its work on honoring Mexican and other Latin American flavors and culinary traditions with precision and respect. Nearly every ingredient at the restaurant, including heirloom corn, is sourced intentionally from small Latin American producers.

Achieving Casual Dining Menu Success

Creating a menu for a casual dining restaurant starts with organizing your offerings clearly, appealing, and easy to navigate. Begin by defining your core categories – such as appetizers, mains, sides, desserts, and beverages – and limit each section to a manageable number of items to avoid overwhelming guests.

Focus on highlighting your best-selling or signature dishes at the top of each category, using concise but enticing descriptions that emphasize flavor, ingredients, and preparation style. Visual hierarchy is key: use headings, spacing, and subtle design elements to guide the reader’s eye naturally through the menu.

Next, align the menu design with the restaurant’s brand and customer expectations. A casual dining setting benefits from a relaxed yet polished tone, so use approachable language and clean, readable fonts. Incorporate pricing in a way that feels transparent but not distractingly aligned consistently along the right side. You can also use icons or callouts to indicate popular items, dietary options, or chef recommendations.

Finally, ensure the menu is adaptable for both print and digital formats, keeping layout for mobile phone in mind if it is viewed online. The goal is to create a menu that not only informs but subtly influences customer choices while reinforcing the restaurant’s identity. Focus on driving craveability while controlling cost and adding the experience for the guest.

– See the Charlie Baggs ad on page 14.

Napa Rose at Disneyland: Where All Staff Are Certified Sommeliers

Napa Rose at Disneyland has reopened after a yearlong renovation, led by wine director Patrick Kirchen. The restaurant now features a 1,500-label wine cellar, with all staff – including bartenders, waitstaff and even line cooks – trained as sommeliers in a 10-week introductory sommelier certification course to enhance guest experience. All 56 team members passed, ensuring that every guest is assisted by a trained sommelier. This initiative has been so successful that Disney is considering similar training for staff at other high-end resort restaurants.

– Source: Bon Appetit

Bayless Family Foundation Donates $1M to Transform NMMA Performing Arts Space

Chef Rick Bayless

The National Museum of Mexican Art (NMMA) announced a $1 million donation from the Bayless Family Foundation, the single largest gift to date supporting the Museum’s West Wing renovation project. The revitalized performing arts venue at the Museum will be known as the Foro de Artes Bayless. The West Wing project is part of a larger, approximately $5 million effort to modernize NMMA’s performing arts facilities between 2026 and 2028, enhancing the experience for artists, audiences and the many community organizations that rely on the space. The upgrades will bring increased foot traffic to neighborhood businesses while expanding access to high-quality performing arts experiences.

TallowRise Launches

100% Zabiha Halal Beef Tallow for U.S. and Global Markets

TallowRise is helping bring beef tallow, one of the oldest traditional cooking fats, back into modern kitchens while ensuring it meets strict halal standards.

Founded by entrepreneur Hamed Hashmath, TallowRise produces what is believed to be the first and only 100% HMScertified Zabiha Halal beef tallow available in the U.S. market. The product is carefully rendered using only grass-fed, clean beef suet (kidney fat) the highest quality fat traditionally used to produce premium beef tallow.

Hamed launched TallowRise after recognizing a major gap in the halal food industry. While many consumers were looking for alternatives to highly processed seed oils, halal-certified beef tallow options were nearly nonexistent.

“Historically, beef tallow was a staple cooking fat used around the world,” Hamed said. “Our goal is to bring that tradition back in a way that is authentic, high quality, and fully compliant with halal standards.”

Hamed often describes the product simply as: “It’s not oil. It’s not butter. It’s just better.”

Today, TallowRise supplies both retail customers and foodservice partners while expanding into international markets and helping reintroduce traditional cooking fats to a new generation of consumers.

Restaurants Spruce Up Seasonal Menus

National restaurant chains have welcomed spring with new menu items highlighting fresh, seasonal produce and lighter fare. Brands like Gott’s Roadside, Tender Greens and Smoothie King are spotlighting ingredients such as artichokes, strawberries and Greek yogurt in their limited-time offerings. Value remains a key focus, with chains like Firebirds WoodFired Grill launching affordable meal pairings and Burger King adding innovative burgers. From plant-forward plates and creative toasts to protein-packed bowls and festive beverages, spring menus are designed to appeal to customers seeking both freshness and savings.

– Source: Restaurant Business

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restaurant locations and residential assets, the family has built long-term stability and control in an often volatile industry.

Over time, the portfolio expanded to include White Palace Grill, Hollywood Grill, Griddle 24, The Hat, and Panchos

Rooftop & Cantina - each tailored to its neighborhood while maintaining a consistent ethos of accessibility and hospitality.

Following Odysseas’ passing in 2008, leadership transitioned to George Liakopoulos and Patty Laskaris (formerly Liakopoulos). Christine Liakopoulos remains actively involved, regularly commuting from Morton Grove to the Wicker Park headquarters. Looking ahead, a third generation is poised to join, with George’s son Joe already involved and George’s daughter Odyssey expected to enter the business some day after completing her studies at Loyola University Chicago - continuing a family legacy defined by adaptability, ownership, and deep Chicago roots.

Business Insurance Specialist

Local News

Jif, the people’s peanut butter is stripping back the ingredient label without sacrificing the iconic flavor fans crave. The brand officially unveiled Jif Simply Peanut Butter Spread by launching the first variety, Unsweetened Creamy, crafted with three simple ingredients and delivering 8g of plant-based protein per serving (8% DV).

Chef Rodolfo Cuadros opens Port Union, a modern American restaurant and cocktail house located at 1559 N Milwaukee in Chicago. “Port Union represents the next chapter of what we’ve been building. It’s about creating a place people return to, whether for a cocktail, week day dinner, or a long meal with friends on the weekend,”- Rodolfo Cuadros, chef-owner. Choose Chicago joined the James Beard Foundation to announce that the James Beard Awards ceremonies will continue to be held in Chicago through 2028. First hosted in Chicago in 2015, the James Beard Awards are considered one of the culinary industry’s highest honors, recognizing excellence in American food culture since 1990. Coffee Fest Chicago will be held June 12-13, 2026 at Navy Pier 600 E. Grand Ave. in Chicago. Coffee Fest attracts the top-selling brands in the specialty coffee industry and beyond. Meet face-to-face with suppliers, educators, experts & the specialty coffee community.

Congratulations to Charlie Baggs Culinary Innovations team which is celebrating its 27th year in business in 2026. The company has a national reputation for providing culinary Innovation for food manufacturers, restaurant chains and commercializing food product formulas, making them “market ready” to produce commercially. The second generation of leadership is now involved with the business. Dos Toros Taqueria plans to open in May 2026 -returning to Chicago after 4-year hiatus. The restaurant will reopen at 1 N. Dearborn St. at the same location it occupied before closing in 2022. Parent company Founders Table is exploring additional sites. Festival season begins in Long Grove the only way it knows how: with chocolate. From May 15–17, 2026, the village’s iconic Chocolate Fest returns, transforming historic downtown Long Grove into a lively, chocolate-filled celebra-

tion that draws visitors from across the region year after year. Illinois Inspires Travelers to “Meet in the Middle” this spring and summer travel season. The Illinois Office of Tourism kicks off a seasonal tourism campaign showcasing how things are always looking up in the middle of everything. Lou Malnati’s Pizzeria, has signed a lease in St. Charles, marking its 61st location in the Chicagoland area. The iconic Chicago pizzeria will occupy a former restaurant space in the outlot of the new Fox Haven Square development at 3050 E. Main Street, St. Charles, IL. The restaurant is anticipated to open in fall 2026. Ruth’s Chris opened a new location at 460 S. Rt 59 in Naperville, Illinois. The steak house is conveniently located on Aurora Ave, right next to the Fox Valley Mall. Ruth’s Chris Steak House is a renowned steakhouse chain that has been serving up delicious steaks and exceptional service since 1965. Terrabis announced the launch of its first branded preroll line in Illinois, marking the next phase of product expansion following the company’s successful rollout of Terrabis flower in 2025. The new pre-rolls will be available, exclusively at all five Terrabis Illinois dispensaries: Grayville, Plainfield, Dixon, Woodstock, and Mundelein. The nonprofit Rogers Park Business Alliance (RPBA) announced the 17th season of its Glenwood Sunday Market (GSM), Sundays from June 7 to October 25 (closed June 28 and August 16), from 9 a.m. – 2 p.m. The Market will take place along Glenwood Avenue between Morse and Lunt Avenues. Wind Creek Chicago Southland in East Hazel Crest, IL is raising the stakes with the official opening of the property’s state-of-the-art Sportsbook at Wind Creek, powered by Kambi. Located directly on the casino floor, this latest offering provides guests with a brand-new way to watch and wager on their favorite sporting events.

BOOKSHELF

Route 66: A Tribute to an American Icon

Author, Publisher: DK Travel ISBN-13: 978-0241784747

The Dandy Crown welcomes the return of eternal spring in the Secret Garden, a floral and botanical-themed pop-up in Chicago for the second year. Running daily through May 10,2026, Secret Garden will offer a respite within the city, encapsulated in flowers and greenery, allowing patrons to imbibe alcoholic and non-alcoholic spring-forward libations on the enclosed patio heated by five fire pits, where all are welcome, including dog-friendly dogs.

Route 66 is undoubtedly the world’s most beloved road trip, having inspired music, film, books, and countless adventures. Created to mark the highway’s 100-year anniversary, Route 66: A Tribute to an American Icon follows the Mother Road from Chicago to Los Angeles, spotlighting the legendary, can’t-miss landmarks that make this journey the ultimate all-American road trip.

Inside you’ll discover:

• Must-see stops and attractions, including classic diners, museums, motels, and muffler men.

• Maps for the eight states that Route 66 passes through: Illinois, Missouri, Kansas, Oklahoma, Texas, New Mexico, Arizona, and California.

• Curated playlists for each state. Simply scan the Spotify codes found alongside each map and listen at home or on the road.

• Stories of pivotal moments in the road’s history, like the strife of the Eagle-Picher Miners’ strike and the essential guidance of the Green Book.

• Profiles on visionary people, including motel proprietor Lillian Redman, muffler man enthusiast Joel Baker, and service station owner Alan Threatt.

• Tips for preparing for your journey, including planning your route, choosing your vehicle, and useful websites. Whether you’re mapping out your next vacation, collecting Americana, or searching for the perfect travel gift, this joyful tribute is your invitation to hit the highway.

Real Coco, the family owned and operated coconut beverage brand known for its premium quality, functional offerings, is proud to announce its nationwide launch at Aldi. The milestone marks Real Coco’s largest retail expansion to date, bringing its signature coconut waters to ~2,700 Aldi stores and introducing their signature high-quality, organic plant-based hydration to a broader audience than ever before.

Chocolate as Sensory Experience

Chocolate manufacturers, including Mondelez International, Lindt & Sprungli and Barry Callebaut, are shaping the future of chocolate through innovative fillings, inclusions and multisensorial experiences rather than radical recipe changes. New inclusions, such as biscuits, nuts and functional ingredients like matcha and botanicals are trending, as are health-forward options and novel textures, as seen in collaborations like Mondelez’s Biscoff chocolate and Lindt’s Tokyo Style Chocolade. – ConfectionaryNews.com

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AROUND CHICAGO With VALERIE MILLER

The Chicago Hotel Collection Announces Centennial Celebration for the Historic Ambassador Gold Coast Hotel

The legendary Ambassador Gold Coast Hotel, part of The Chicago Hotel Collection, will celebrate a remarkable milestone as the historic property marks its 100th anniversary in 2026. To honor a century of elegance, culture, and hospitality in Chicago’s prestigious Gold Coast neighborhood, the hotel will launch a year-long centennial celebration, featuring exclusive events, curated experiences, historical exhibitions, and special guest programming.

Originally opened in 1926, the Ambassador Hotel quickly emerged as one of Chicago’s most glamorous social destinations, welcoming celebrities, political leaders, and cultural icons from around the world. Over the decades, the hotel became internationally renowned through its legendary dining venue, The Pump Room, a glittering gathering place that hosted countless entertainers, dignitaries, and global tastemakers during the golden age of Chicago nightlife.

– Andy Rooney

Today, under the stewardship of The Chicago Hotel Collection, the Ambassador Gold Coast continues its legacy as a refined boutique destination while introducing a renewed vision for hospitality, cultural programming, and social experiences in the heart of Chicago.

A Year-Long Centennial Celebration – Throughout 2026, the Ambassador will host a dynamic calendar of signature events designed to celebrate its rich heritage while ushering in the next era of the iconic hotel. For the latest event announcements visit: thechicagohotelcollection.com/events.

Highlights of the centennial celebration include:

• Centennial Cocktail Program-A sophisticated cocktail program featuring reimagined historic recipes, crafted by the hotel’s mixologists and inspired by legendary guests and iconic moments from the hotel’s first century.

• Historical Exhibitions-Rotating displays of archival photography, memorabilia, and curated storytelling showcasing the hotel’s storied past and its influence on Chicago’s cultural landscape.

• International Chef and Cultural Events-Exclusive culinary events, chef collaborations, and cultural programs celebrating Chicago’s vibrant food, art, and hospitality communities.

• Limited-Edition Guest Experiences-Special anniversary stay packages and curated guest experiences offering commemorative gifts, exclusive event access, and immersive ways for guests to participate in the centennial celebration.

Honoring a Chicago Landmark- For nearly a century, the Ambassador Gold Coast Hotel has stood as a symbol of Chicago elegance, cultural life, and historic hospitality. Situated in the heart of the Gold Coast, the property has long served as a gathering place for weddings, social events, corporate celebrations, and milestone occasions.

“Reaching 100 years is an extraordinary milestone for any hotel,” said W. Pierce Hutchings, Manager of the Ambassador Gold Coast Hotel. “For generations, the Ambassador has been woven into the social fabric of Chicago. Our centennial celebration will honor that remarkable legacy while introducing a new era of experiences, events, and hospitality that will carry this historic hotel into its next century.”

The celebration will also highlight the hotel’s 10,000 square feet of historic event space, including the elegant Ambassador Room, the intimate Library Lounge, and the scenic Rooftop Terrace, which continue to host some of Chicago’s most memorable weddings, galas, and corporate gatherings.

About the Ambassador Gold Coast Hotel: Located in Chicago’s historic Gold Coast neighborhood, the Ambassador Gold Coast Hotel blends timeless architecture with contemporary boutique hospitality. The property offers elegant accommodations, vibrant dining and lounge experiences, and distinctive event spaces ideal for weddings, private celebrations, corporate events, and cultural gatherings. As part of The Chicago Hotel Collection, the Ambassador continues its proud tradition of hosting memorable moments while embracing innovative hospitality experiences designed for today’s traveler.

Convenience stores are capitalizing on an increasing demand for caffeinated products with a wider range of options beyond coffee and energy drinks. This includes energy shots, caffeinated waters and functional beverages that combine multiple benefits such as hydration and protein. Sally Lyons Wyatt of Circana notes that caffeine has become essential to modern life, driven by factors such as hybrid work and pressure to improve mental performance.

– Source: C-Store Dive

The Rise in Snacking Options

Nearly 60% of consumers view dining out as essential, and over 70% would visit eateries more often if the price was right, according to the National Restaurant Association’s 2026 State of the Industry report. In response, chains and independent restaurants alike are introducing a variety of snackable options at prices lower than those for full meals. Vicious Biscuit, for example, promotes shareable items such as fried green tomato fritters and sweet potato hushpuppies that have generated nearly $600,000 in revenue in the last six months alone, according to Mike Ball, the chain’s vice president of franchise development. “They’re a great revenue driver for us and also a really powerful add-on for our check averages and our guest experience,” Ball said. – Source: nrn.com

Trending: Japanese Breakfast

Japanese breakfast, known as teishoku, has become a popular trend at US restaurants, particularly Los Angeles’ Azay and New York’s Okonomi. The meal, typically consisting of rice, miso soup, grilled fish and vegetables, has gained traction due to its nutritious and savory profile. Azay owner Philip Hirose introduced the breakfast to complement the neighborhood’s offerings, and it quickly gained traction – Azay now sells around 200 Japanese breakfasts per week, accounting for about 20% of

– Source: Food & Wine

The BBQ seasoning market is booming rapidly with strong demand 2026-2033 according to McCormick & Company, Inc. and Kraft Heinz. The Global BBQ seasoning market was estimated to be valued at $15.45B in 2025 and is expected to reach $22.62B by 2032. Chobani is making a major investment in West Michigan with a multiphase, $567 million expansion of its La Colombe plant, that is expected to add over 200,000 sq. ft. of production space and nearly 340 new jobs, while retaining 312 jobs. The announcement comes at a pivotal moment as demand surges for La Colombe’s signature ready-to-drink lattes. Gong cha, the world’s leading bubble tea brand with nearly 2,200 locations across 33 international markets, has acquired the rights to 170 U.S. locations from a master franchisee, bringing the territory in-house as part of its strategy to accelerate franchise development and strengthen long-term growth across the U.S. Meijer is opening a new supercenter at 9202 E. 56th St. in Brownsburg, Indiana, on May 6, increasing the retailer’s store count to 44 in the state. The new supercenter will feature the wide assortment of fresh produce and grocery staples, including bakery, meat, seafood and deli departments, a floral area, garden center, apparel and home goods. The Greek yogurt market size is projected to reach $27.82 billion by 2032, growing at a CAGR of 8.71%, according to a Maximize Market Research analysis. Instacart announced a new partnership with Fareway, a longstanding Midwest grocer with more than 140 stores. Together, the two companies are bringing customers the same trusted service and value they expect in store, now paired with an

updated, seamless e-commerce experience. Realberry and Proper Hospitality announced the closing of a $298 million financing package for the redevelopment of the historic Cal Neva Hotel into Lake Tahoe Proper Resort and Casino, slated to open in 2027. The Summer Fancy Food Show (Specialty Food Association) will be held June 28-30, 2026 at the Jacob Javits Center In New York City. The specialty food industry’s premier product discovery event, the 2026 Summer Fancy Food Show will bring together tens of thousands of specialty food professionals for the industry’s premier product discovery event. The Red Chickz, the fast-casual powerhouse known for its bold West Coast twist on the crunchiest, most flavorful Nashville hot chicken, is accelerating its national expansion with newly signed franchise development deals in Alabama, Connecticut, and Georgia. United Airlines & Make-A-Wish will host ‘Make More Wishes’ events across the nation, giving Wish kids behind-the-scenes access to aviation. United honors 40 years of supporting Make-A-Wish as the airline celebrates its 100th anniversary with immersive experiences across hub airports. World’s Largest Brat Fest will be held May 22-24, 2026 - Willow Island at Alliant Energy Center in Madison, Wisconsin. Three days of live music and one of Wisconsin’s most beloved foods: brats. Wyndham Hotels & Resorts, the world’s largest hotel franchisor with more than 8,300 hotels spanning approximately 100 countries, is celebrating a major milestone for its Trademark Collection by Wyndham brand: more than 100 hotels now open across the U.S.

Delicious and ready to use in any bakery product, and as a topping for tacos, burritos, potatoes, dips, cheesecakes, and salad dressings. Thicker and more versatile than sour cream.

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“High expectations are the key to everything.”

It’s show season! The 2026 Bar and Restaurant Show in Las Vegas was several shows in one: the Bar & Restaurant Show, the World Tea Expo and a pavilion dedicated to Asian food and beverages. Some say this is a “warm-up” for NRA. Be sure to attend next year’s show, March 22-24, 2027.

Mexican Cuisine Innovation Stimulates Interest

Mexican is the fourth most popular cuisine worldwide, and 33% of global consumers order Mexican cuisine at least occasionally, according to Technomic. The appeal of Mexican food is on the rise, driven by both classic dishes like tacos, burritos and quesadillas and by innovative takes on street foods such as elote, esquites and churros. Growing familiarity with traditional Mexican formats has opened the door to further culinary innovation, signaling continued growth and global interest.

– Restaurant Business

Drive New Customers, Profits with Returning Guests

Family-style menus are an effective way to attract groups of four or more by emphasizing shared dining and value. Instead of individual entrées, these menus bundle dishes into curated combinations – such as a set of appetizers, largeformat mains, and shared sides – designed to serve multiple people. This approach not only simplifies ordering for families but also creates a more interactive and communal dining experience. By offering tiered packages at different price points, restaurants can appeal to a range of budgets while encouraging larger orders than typical à la carte selections.

To make family-style menus successful, restaurants should focus on variety, flexibility, and clear value. Including crowd-pleasing options – like customizable platters or mix-and-match proteins and sides – helps accommodate different tastes and dietary needs within a group.

Clear labeling of portion sizes and suggested group sizes builds trust and reduces hesitation when ordering. Additionally, promoting these menus with phrases like “feeds four” or “perfect for sharing” reinforces their purpose.

When executed well, family-style menus not only increase average ticket size but also position the restaurant as a welcoming, convenient choice for group dining occasions.

– You can see the Charlie Baggs ad on page 14.

Kreme Is Proceeding with Recovery Transaction

Krispy Kreme has agreed to sell all but 20% of its stake in a joint venture covering the Western US to franchisee

WKS Restaurant Group for $90 million. The transaction, part of Krispy Kreme’s broader move toward an asset-light business model, involves transferring 23 additional Krispy Kreme stores in California and Hawaii into the joint venture. The company also completed a refranchising deal in Japan and aims to have franchisees generate nearly half of systemwide sales by early 2027.

– Source: QSR

Starbucks Restructures Operations, Adds Stores

Starbucks will add up to 200 new licensed units annually over the next few years and it is restructuring its licensed-store operations based on location type rather than region to enhance the customer experience, particularly in high-traffic areas such as airports, hospitals and retail stores, where nearly 7,000 of the company’s US shops are run by licensees. The initiative introduces more ordering channels and better support for licensees, to make the experience at licensed stores as seamless as at company-owned locations.

– Source: Restaurant Business

Chicagoland’s Real Estate Auction Experts

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

Justyna Kos is the co-founder of Famar Flavors, Spices and Flavorings, an Alsip, Illinois–based company serving meat processors across the country. They provide high-quality seasonings, rubs, and marinades for food processing applications and retail applications; formulated for consistency, scalability, and great taste. Their products help processors deliver reliable flavor across every menu and location. Famar sources from facilities with the highest food safety certifications, helping customers meet strict requirements and overcome supply challenges. The team is always happy to collaborate, brainstorm new ideas, and provide samples. See Justyna’s ad on page 27.

Michael Sexton is the vice president and second-generation leader of Sexton Complete Care, Chicagoland’s top choice for commercial flooring, upholstery, and carpet cleaning in the food industry. His team works during your off-hours to eliminate any disruption to your business. With decades of experience serving food plants and restaurant operations, Michael understands the unique needs of every job and continually finds ways to deliver added value and cost savings. Whether you’re enhancing your image or upgrading flooring to create a safer environment, contact Michael today. You may see his ad on page 45.

Kevin Ramirez is a sales executive with A&J Sewer Service, a locally based, family-owned company dedicated to supporting the food industry. They provide cooking oil collection and complete sewer services, including hydro jetting, drain cleaning, sewer rodding, catch basin cleaning, oil and water separator maintenance, and triple basin cleaning. With extensive experience, A&J is a true one-stop shop, from diagnosing problems to removing waste and clearing lines. Contact Kevin before your next sewer backup or grease issue. You can find them in our directory under ‘Grease Trap Cleaning’.

Angelo Bosco, Steve Doroba, and cinematographer Kevin Wagen are with Big Ears Video, based in Chicago. The company has produced hundreds of videos, motion graphics, and photography projects for clients across the food and hospitality industry. Taking a cinematic approach, they create memorable content that beautifully represents each client. High-quality video is more affordable than you might think, and the difference between amateur and professional work is remarkable. When your image matters and authenticity counts, contact Big Ears Video.

Steve, Jack and Sarah Menza are with Wholesome Products in Lemont, Illinois. Their USDA- and FDA-safe, SQF Level 3–certified facility produces My Father’s Best prepared sauces for foodservice. These high quality, clean-label sauces are crafted to exacting specifications to ensure consistency, freshness, flavor, and nutrition. At Wholesome Products, food is both passion and purpose, using patented, leading-edge technology and innovation to deliver timeless joy and truly great food. If you want to elevate the quality of your pizzas, Italian dishes, or Mexican items, contact Wholesome Products for samples of their sauces . Their products are available through all major foodservice distributors in the region. See their ad on page 3.

Agnieszka Rapacz is a Certified Tea Sommelier, and owner of Chicago Tea House, a business dedicated to sourcing and importing the world’s finest teas. Her local business was named The Best Tea Shop in Chicago by Chicago Magazine. The business is trusted by top chefs, local country clubs, and many famous hotels to provide the perfect tea for any occasion. She can also help you start a “High Tea” program designed to increase your relevance, sales and profits.

LG Channels launches

All Chewed Up, a new creator-owned culinary lifestyle fast channel, from Carla Hall, Clinton Kelly, Michael Symon and Simple Alien. LG Electronics USA (LG) announced a partnership with production company Simple Alien to launch All Chewed Up on LG Channels, LG’s free ad-supported streaming TV (FAST) platform powered by the webOS smart TV platform.

Palermo Villa, Inc. Innovating Pizza for Over Six Decades, and What’s Next

For more than 60 years, Palermo Villa, Inc. has been a cornerstone of Milwaukee’s culinary scene, evolving from a small Italian bakery into one of the most recognized names in the frozen pizza industry. Today, Palermo’s isn’t just making pizza, it’s shaping the future of the category through innovation, quality, and a people-first culture.

Under the Palermo Family of Brands –Palermo’s, Screamin’ Sicilian, Urban Pie Pizza Co., and Connie’s Pizza – the company produces some of the most beloved products in the market. Palermo’s is the nation’s leading producer of private label retail brands, selling more than 165 million pizzas annually. Its guiding philosophy says it best: “We win with our employees so we can win with our customers.”

Palermo’s legacy includes numerous industry firsts, from the original rising crust pizza to super-premium private label, ultra-thin, hearth-baked, and craft-style pizzas. That spirit continues with the Q4 2025 opening of a new, state-of-the-art manufacturing facility.

Spanning more than 200,000 square feet, the new facility reflects Palermo’s commitment to quality and sustainability, featuring advanced baking technology, energy-efficient operations, and a high-efficiency line for artisanal bakery products. A key innovation is Pinzza (Roman-style), a trademarked, high-hydration dough fermented for 24 hours to deliver deeper flavor, improved digestibility, and a light, airy, crispy crust – one of the fastestgrowing trends in foodservice.

Designed for restaurant operators, Pinzza reduces labor and prep time while delivering an authentic, premium experience. Available in multiple sizes and formats, it helps control costs without sacrificing quality – and because it’s produced domestically, it avoids tariffs and long delivery times.

“A well-run restaurant is like a winning baseball team. It makes the most of every crew member’s talent and takes advantage of every split-second opportunity to speed up service.”

– David Ogilvy

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The 2026 Las Vegas Pizza Expo was another epic event, complete with competitions, education and booths from all of the best pizza ingredient suppliers and vendors. As always, Chicago was very well represented, preserving its title as the best pizza city in America (at least we think so)! If you are in the Pizza business this is a must-attend show!

Sysco to Acquire Jetro Restaurant Depot

Sysco and Jetro Restaurant Depot, the nation’s premier Cash & Carry food wholesaler, jointly announced that they have entered into a definitive agreement under which Sysco will acquire Jetro Restaurant Depot in a transformative transaction that allows Sysco to enter the high-margin, growing, and resilient Cash & Carry channel.

“We’re thrilled to combine two industry leaders to create a preeminent multi-channel foodservice distribution platform,” said Kevin Hourican, Chair of the Board and Chief Executive Officer of Sysco. “Together, Sysco and Jetro Restaurant Depot will enhance value for small independent restaurants and the consumers they serve by expanding access to more affordable, fresh food products and delivering more choice and convenience.”

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Trending: Adding Bone Broth to Cocktails

Bartenders are incorporating bone broth into cocktails, adding depth and umami without making drinks taste like soup. Brennan’s in New Orleans has used beef broth in its Bloody Bull since the 1950s, and Bar Virgile in Durham, N.C., and the Inn at Hancock in Hancock, N.H., have created bone broth cocktails. Bone broth is rich in collagen and gelatin, offering 7 to 10 grams of protein per serving, though the health benefits are limited when mixed with alcohol, says Maya Feller, a registered dietitian. – Source: Food & Wine

Nuggets

America250, the national nonpartisan organization established by Congress to lead the celebration of America’s 250th anniversary, and Goldbelly announced Taste of America250, the official food program of the nation’s 250th anniversary. As of March 3, 2026, there were 2,249 bakery-cafes, companies and franchises, in 48 states, Washington D.C. and in Ontario, Canada, operating under the Panera Bread or Saint Louis Bread Co. names. Panera Bread is part of Panera Brands, one of the largest fast casual restaurant companies in the U.S. Brookdale Senior Living, the nation’s largest operator of senior living communities, has been named a “Best Pet Workplace” by WUF World, an organization dedicated to celebrating the human-animal bond. The certification signifies Brookdale’s commitment to pets as a central part of resident and associate life. Brookdale is the first senior living operator to receive this designation. Long Island Café, a breakfast and lunch destination in Battle Creek, Michigan, has been ranked the #1 rated restaurant in the state according to BusinessRate, a platform that analyzes Google review data across businesses nationwide. Mother’s Day flowers carry symbolic meanings, with carnations, roses, lilies, tulips, and orchids being the most popular choices to express love, gratitude, and admiration. Mother’s Day will be celebrated on May 10, 2026. A mother is she who can take the place of all others but whose place no one else can take – Cardinal Mermillod New market data shows that frozen food is becoming a meal-planning essential for today’s consumers. As the national conversation about food, health, and affordability is intensifying, research unveiled at AFFI-CON finds millions of families seek practical answers for this conversation in the frozen food aisle.

Newsweek has recognized Dollywood as one of “America’s Greatest Workplaces for Women 2026” following the results of a recent survey. It is the second consecutive year Dollywood Parks & Resorts has earned the Top Workplace for Women award. Sweetwater – the nation’s largest music store – located on the Sweetwater campus in Fort Wayne, Indiana is getting even bigger. Sweetwater is unveiling a significant update to its retail store, which includes two new dedicated home audio listening rooms. The Healdsburg Wine & Food Experience returns May 14–17, 2026 for a four-day celebration of Sonoma County’s farmers, growers, winemakers, and chefs alongside acclaimed wines from leading regions around the world. It’s set among the vineyards and rolling hills of Healdsburg in California wine country. The National Geographic Society announced that the National Geographic Museum of Exploration will open at its global headquarters on June 26. The opening marks a major revitalization of the nearly 130-year-old campus in Washington, D.C., featuring over 100,000 square feet of new public space. Travelers are gearing up for summer trips, but many say rising accommodation costs and inflated fees are changing how they book. A new nationwide survey from Savvy, a direct booking marketplace for vacation rentals, found that 77 percent of travelers plan to take a leisure trip between June and August 2026. Zola exists to serve the humans at the heart of every wedding: whether getting married, attending, or helping make it all happen. That’s why over two million couples have chosen Zola as their partner to help plan and celebrate every joyful and real moment, from booking a venue to designing save-the-dates to registering for gifts and beyond.

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Berkel Midwest

DRAM SHOP INSURANCE

800-921-9151

Heil & Heil Insurance Agency Page 06 847-866-7400

Serpe Insurance Page 16 773-871-0809

DRAPERIES-CLEANING

Sexton Complete Care Page 45 847-827-1188

DUCT CLEANING

Enviromatic Corp of America Page 24

800-325-8476

Olympia Maintenance 708-344-0344

EGG ROLLS

Royal Rolls Gourmet Egg Roll Page 39 312-563-0299

EGGS

Meadowbrook Egg & Dairy Company 773-523-8861

EMPLOYEE HANDBOOKS

Employco USA Page 15

ENDORSED VENDOR PARTNER

630-286-7381

Employco USA Page 15 630-286-7381

J&J Gaming 833-788-1949

ENERGY BROKER

Century Energy Solutions

ENTREES-PREPARED

630-817-3164

My Father’s Best Page 03 630-230-0332

ESPRESSO-COFFEE

Big Shoulders Coffee Page 06 312-846-1439

ETHNIC FOODS

Kikkoman Sales USA

FAUCETS COMMERCIAL

630-954-1244

The Faucet Professionals 847-282-0075

FILTERS-EXHAUST SYSTEMS

Olympia Maintenance 708-344-0344

FIRE SUPRESSION SYSTEMS

Fox Valley Fire & Safety Page 26 847-695-5990

Fredriksen Fire Equipment Co Page 27 630-595-9500

FIRE-EXTINGUISHERS

Fox Valley Fire & Safety Page 26

847-695-5990

Fredriksen Fire Equipment Co Page 27 630-595-9500

FLATBREADS

Pronto Panificio Page 05 312-907-9448

FLOOR INSTALLATION & MAINTENANCE

Sexton Complete Floor Care Page 45 847-827-1188

FOOD DISTRIBUTORS

Chef’s Kitchen/Dearborn Page 30 773-801-1600

Christ Panos Foods Page 48 630-735-3200

Devanco Foods Page 23 847-228-7070

Olympia Food Industries Page 09 847-349-9358

Performance Foodservice Page 13 630-896-1991

V Marchese Produce Page 28 414-289-0995

Alfa Restaurant Supply 773-588-6688

Anichini Brothers 312-644-8004

Artisan Specialty Foods 708-762-5238

Chef’s Quality Meats 708-333-0880

Tec Foods Inc 773-638-5310

FOOD INVENTORY CONTROL

Sculpture Hospitality Page 43

FOOD PHOTOGRAPHY

773-454-1300

Food Photo Studio Page 42 630-283-0038

FOOD PLANT STAFFING & LABOR

Midway Staffing Page 42 708-397-8800

FOOD PRODUCT DEVELOPMENT

Charlie Baggs Inc Page 14 312-523-5238

FOOD PRODUCTS

Christ Panos Foods Page 48 630-735-3200

Devanco Foods Page 23 847-228-7070

El Greg Food Expressions Page 29 773-478-9050

Michael’s Premium Melting Cheese Page 13 847-432-3380

GREASE-EXHAUST CLEANING

Enviromatic Corp of America Page 24

800-325-8476

Olympia Maintenance 708-344-0344

GREEK FOOD PRODUCTS

Devanco Foods Page 23 847-228-7070

Olympia Food Industries Page 09 847-349-9358

GYROS

Devanco Foods Page 23 847-228-7070

Olympia Food Industries Page 09 847-349-9358

H/R-HUMAN RESOURCE SERVICES

Employco USA Page 15 630-286-7381

HALAL FOOD PRODUCTS

Devanco Foods Page 23 847-228-7070

HAMBURGER PATTY MANUFACTURER

Devanco Foods Page 23 847-228-7070

HEALTH INSURANCE

Employco USA Page 15 630-286-7381

HEATING & AIR CONDITIONER SERVICE & REP

Mechanical 24 Page 40 847-987-9738

HELIUM

MacCARB Page 23 877-427-2499

HIGH PRESSURE PROCESSING (HPP)

Hospitality Innovation Brands Page 24 708-935-4802

HOOD EXHAUST & FAN CLEANING

Enviromatic Corp of America Page 24

800-325-8476

Olympia Maintenance 708-344-0344

HOT DOGS

Vienna Beef Page 07 773-278-7800

Crawford Sausage 773-277-3095

ICE CREAM

Instantwhip Chicago Page 25 773-235-5588

Fox Valley Farms 630-231-3005

ICE CREAM EQUIPMENT REPAIR & SUPPLY

Kool Technologies Page 16 630-483-2256

ICE CREAM-EQUIPMENT & SUPPLY

Kool Technologies Page 16 630-483-2256

ICE CREAM-YOGURT

Instantwhip Chicago Page 25 773-235-5588

ICE MACHINE REPAIR & SANITIZING

Major Appliance Service 708-447-4100

ICE MACHINES

Redco Foodservice Equipment Page 32 800-722-5460

ICE MACHINES-SALES-RENTAL OR LEASING

Empire Cooler Service Page 05 312-733-3900

Ice Solutions 24 847-987-9738

INGREDIENT SUPPLIERS

Famar Flavors Page 20 708-926-2951 INSURANCE

Cacciatore Insurance Page 12 312-264-6055

Heil & Heil Insurance Agency Page 06 847-866-7400

Serpe Insurance Page 16 773-871-0809

ISU Northwest Insurance Services 847-310-0400

Society Insurance 888-576-2438

INSURANCE SERVICES

Cacciatore Insurance Page 12 312-264-6055

Gus Romas Page 27 847-525-2846

Serpe Insurance Page 16 773-871-0809

INSURANCE UNDERWRITTING

Society Insurance 888-576-2438

INSURANCE-INDUSTRIAL & COMMERCIAL

Cacciatore Insurance Page 12 312-264-6055

Heil & Heil Insurance Agency Page 06 847-866-7400

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 23 847-228-7070

Serrelli’s Foods Page 16 877-385-BEEF

Papa Charlie’s 773-522-7900

ITALIAN FOOD SPECIALTIES

E Formella & Sons Page 12 708-598-0909

ITALIAN SAUSAGE

Anichini Brothers 312-644-8004

JANITOR-SUPPLIES

Ramar Supply Co Page 40 708-233-0808

JAPANESE-FOOD PRODUCTS

Kikkoman Sales USA 630-954-1244

JUICER REPAIR & MAINTENANCE

Up ‘N Adam Service & Supply Inc Page 27 877-876-2326

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 45 847-827-1188

KITCHEN-EXHAUST SYSTEMS/CLEANING

Enviromatic Corp of America Page 24 800-325-8476

Olympia Maintenance 708-344-0344

LABOR MANAGEMENT SERVICES

Midway Staffing Page 42 708-397-8800

LAW FIRMS

Tuckey Law Page 02 312-701-2200

LINEN SUPPLY & RENTAL SERVICE

Cosmopolitan Textile 773-254-6100

LIQUOR INVENTORY CONTROL

Sculpture Hospitality Page 43 773-454-1300

LIQUOR LIABILITY INSURANCE

Heil & Heil Insurance Agency Page 06

847-866-7400

Serpe Insurance Page 16 773-871-0809

MARINADES FOR FOOD MANUFACTURERS

Famar Flavors Page 20 708-296-2951

MAYONNAISE

Columbus Vegetable Oils Page 17 773-265-6500

Unilever Food Solutions Page 07 630-432-3641

MEAT PROCESSING EQUIP SALES & SERVICE

Berkel Midwest 800-921-9151

MEAT STICKS

Big Fork Brands Page 20 312-206-9444

MEATS -WHOLE PIGS-GOATS-LAMB

Park Packing Company Page 42 773-254-0100

MEAT-WHOLESALE

Devanco Foods Page 23 847-228-7070

New S B L Inc Page 19 773-376-8280

Park Packing Company Page 42 773-254-0100

Anichini Brothers 312-644-8004

Chef’s Quality Meats 708-333-0880

International Meat Company 773-622-1400

MEDITERRANEAN FOODS

Olympia Food Industries Page 09 847-349-9358

MENUS-CUSTOM PRINTED

Accurate Printing 708-824-0058

MILK

Instantwhip Chicago Page 25 773-235-5588

NEIGHBORHOOD MARKETING

LED Billboard Trucks 312-924-7979

NITROGEN

MacCARB Page 23 877-427-2499

OIL-FRYING

RTI Restaurant Technologies Inc Page 30 312-504-4565

OILS & FATS-COOKING

Columbus Vegetable Oils Page 17 773-265-6500

RTI Restaurant Technologies Inc Page 30 312-504-4565

OILS & SHORTENING

Columbus Vegetable Oils Page 17 773-265-6500

OILS- FILTERING & RECYCLING

RTI Restaurant Technologies Inc Page 30 312-504-4565

OILS-COOKING/BULK

Columbus Vegetable Oils Page 17 773-265-6500

OLIVE OILS

Columbus Vegetable Oils Page 17 773-265-6500

OVENS-PIZZA

Northern American Pizza & Culinary 630-395-9958

PAINTING CONTRACTORS

Sexton Complete Care Page 45 847-827-1188

PANCAKE-BATTER & MIX

Tec Foods Inc

PAPER-PRODUCTS

Ramar Supply Co Page 40

PASTRIES

Chicago Sweet Connection Page 41

773-283-4430

Dessert Werks Page 06 847-487-8239

PATIO ENCLOSURES

Thatcher Oaks Awnings Page 04

PATIO HEATERS

TNG Industries

PATTY MACHINES/FOOD FORMERS

773-638-5310

708-233-0808

Alfa Restaurant Supply 773-588-6688

PARTY-FAVORS & SUPPLIES

Ramar Supply Co Page 40

PASTA-FRESH AND FROZEN

Pastafresh Home Made Pasta

708-233-0808

773-745-5888

630-833-5700

708-449-1100

Berkel Midwest 800-921-9151

PAYROLL SERVICES

Employco USA Page 15

PEPPER JAMS

PHOTOGRAPHY

Page 26 800-GOT-PEST

Food Photo Studio Page 42 630-283-0038 All Events Photography 312-543-2100

REFRIGERATION EQUIPMENT REPAIR

CSI Page 08 888-908-5600

Kool Technologies Page 16 630-483-2256

Mechanical 24 Page 40 847-987-9738

REFRIGERATION SERVICE

Ice Solutions 24 847-987-9738

REFRIGERATION-EQUIP/COMMERCIAL

Custom Cooler & Freezer Page 08 630-879-3131

RESTAURANT CLEANING SERVICE

Cruz’s Cleaning Service Page 28 630-379-3732

RESTAURANT CONSULTANTS

Stanovich Hospitality 708-359-1911

RESTAURANT DESIGN

Ullo Designs 312-296-8556

RESTAURANT EQUIP MANUFACTURERS

EmberGlo Page 11 866-705-0515

RESTAURANT EQUIPMENT

Optimal Automatics Page 32 847-439-9110

Wood Food Systems Page 20 847-949-9663

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 08 630-879-3131

Ramar Supply Co Page 40 708-233-0808

Alfa Restaurant Supply 773-588-6688

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT PARTS

CSI Page 08 888-908-5600

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT REPAIR

CSI Page 08 888-908-5600

RM Services Page 20 331-300-7955

Up ‘N Adam Service & Suppy Inc Page 27 877-876-2326

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 18 800-210-5895

Berkel Midwest 800-921-9151

K & L Liquidation 847-854-9913

RESTAURANT FURNITURE

Richardson Seating FSE Division Page 22 312-829-4040

RESTAURANT INSURANCE

Society Insurance 888-576-2438

RESTAURANT REAL ESTATE SALES

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 12 773-378-8400

Joe’s Furniture Upholstery Page 29 773-965-4828

ROOF TOP GREASE CONTAINMENT SYSTEMS

Enviromatic Corp of America Page 24 800-325-8476

ROOFS-SALES-REPAIR & MAINTENANCE

Care Sheet Metal & Roofing Page 10 708-387-9784

RUBS Char Crust Page 46 773-528-0600

SALAD-DRESSINGS

Ken’s Foods 800-633-5800

SALAD-DRESSINGS & OILS

Columbus Vegetable Oils Page 17 773-265-6500

Tec Foods Inc 773-638-5310

SALSA

E Formella & Sons Page 12 708-598-0909

SANITATION CERTIFICATION

Illinois Restaurant Association Page 18 312-787-4000

Badger Food Service Consulting 262-902-2947

SAUCES

Big Fork Brands Page 20 312-206-9444

My Father’s Best Page 03 630-230-0332

SAUCES & GRAVIES

Unilever Food Solutions Page 07 630-432-3641

SAUSAGE

Big Fork Brands Page 20

312-206-9444

Vienna Beef Page 07 773-278-7800

Anichini Brothers 312-644-8004

Crawford Sausage 773-277-3095

SCALES

Berkel Midwest 800-921-9151

SCALES-SALES & REPAIR

Accurate Scale Company Page 19 773-847-1820

SEAFOOD

Fisherman’s Pride Page 47 800-543-2110

SEASONING BLENDS

Rollicking Buckaroo 415-737-5265

SEASONING BLENDS FOR MFR’S

Famar Flavors Page 20 708-926-2951

SEATING

Dearborn Sourcing LLC Page 14 312-243-6214

Trendler Inc 773-255-4407

Waco Manufacturing 312-733-0054

SEWER(MAINT)-RODDING & JETTING

Tierra Environmental Page 29 888-551-1998

A & J Sewer Service 847-701-5836

SHAKE MIX

Fox Valley Farms 630-231-3005

SHORTENING

Columbus Vegetable Oils Page 17 773-265-6500

SLICERS AUTOMATED

Berkel Midwest 800-921-9151

CES Nationwide 773-533-3333

SLICERS-SALES & SERVICE

Berkel Midwest 800-921-9151

SLOT MACHINES

J&J Gaming 833-788-1949

SOCIAL MEDIA MARKETING

Chicago Social Media Mktg. Group Page 30 847-387-9873

SOFT DRINKS

Filbert’s Distributing & Bottling Page 46 773-847-1520

PepsiCo Foodservice 773-893-2319

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies Page 16

SOFT SERVICE MIX

630-483-2256

Fox Valley Farms 630-231-3005

SOUP BASES

Unilever Food Solutions Page 07

630-432-3641

Tec Foods Inc 773-638-5310

SOUPS

Vienna Beef Page 07

773-278-7800

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

SPICES

Tec Foods Inc

SPICES & SEASONING BLENDS

Char Crust Page 46

STAFFING AGENCIES

Midway Staffing Page 42

STAINLESS STEEL EQUIPMENT

Prairie View Industries Food Service Inc

STEAM CLEANING

Olympia Maintenance

SUPERMARKET EQUIPMENT

Berkel Midwest

773-638-5310

773-528-0600

708-397-8800

800-554-7267

708-344-0344

800-921-9151

CES Nationwide 773-533-3333

SUPERMARKET EQUIPMENT REPAIR

Up ‘N Adam Service & Supply Inc Page 27

Berkel Midwest

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest

TABLES-ALL TYPES

THEATERS AND VENUES

Onesti

TOMATO

877-876-2326

800-921-9151

800-921-9151

Chicago Booth Page 12 773-378-8400

Richardson Seating FSE Division Page 22

312-829-4040

Waco Manufacturing 312-733-0054

TAMALES

Supreme Frozen Products

TAX APPEALS (PROPERTY)

773-622-3777

Reveliotis Law PC Page 22 312-230-0160

TAX PAYMENTS

Cook County Treasurers Office

312-443-5100

Perfect for Summer Menus!

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 Belinda Chang. 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.

Belinda Chang: Wall Street Journal has named her the “The Global Virtual Wine Experience Guru”. She now curates events for Fortune 500 company clients. Prior to this phase of her career, Belinda managed the legendary wine and service teams at Charlie Trotter’s in Chicago, The Fifth Floor in San Francisco, Danny Meyer’s The Modern in NYC and was honored with James Beard Awards’ “Outstanding Wine Service” in 2011.

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 consume-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 food brand and restaurant chains.

Need a New Rooftop HVAC Unit?

Planet Hollywood Resorts International announced its debut in Tbilisi, Georgia, bringing its globally recognized, entertainmentdriven hospitality brand to the market through a newly executed license agreement with Orbi Group and Block Group, in association with Iconic Entertainment. This milestone project introduces the nation’s first fully integrated resort- anchored by Planet Hollywood’s signature fusion of cinematic energy, lifestyle, and immersive guest experiences. Currently under construction, the development is part of a transformative 1,200-room, two-tower luxury campus featuring a 500-room Planet Hollywood Hotel & Casino and a 600-room Radisson Blu luxury hotel.

Grocery Prices Set to Rise Through Year

Food-at-home prices are predicted to rise 2.5% in 2026, though the pace of growth will remain below the 20-year average, according to a forecast from the USDA’s Economic Research Service. Prices are projected to increase faster for sugar and sweets, beef and veal, and non-alcoholic beverages than for other food-at-home categories among the 15 the agency examined for its Food Price Outlook. Only eggs are predicted to see prices decline this year. The forecast follows the government’s report that the annual rate of grocery inflation eased to 2.1% in January after rising during the previous month. – Source: Food Dive

Why Many Food Manufacturers Are Struggling to Gain Market Share

The Chicagoland foodservice market now represents more than $52 billion in annual opportunity, yet many food manufacturers continue to struggle to gain market share. The challenge is rarely product quality. More often, it’s visibility.

Many manufacturers still rely primarily on brokers and distributors to drive growth. While these partners play an essential role in fulfillment and logistics, they are not designed to deliver proactive brand exposure or targeted outreach to new operators. As a result, many decision makers across restaurants, multi-unit groups, and institutional segments never learn about products that could improve their menus, margins, and operations.

Today’s competitive market requires more than distribution. It requires presence. Successful manufacturers are strengthening their existing sales channels with consistent local visibility that keeps their brand in front of chefs, operators, and purchasing decision makers. Targeted trade media plays a critical role by creating awareness, building credibility, and opening direct lines of communication between manufacturers and buyers actively seeking new solutions. In a relationship driven market like Chicago, being seen regularly matters. When buyers know where to find you, request samples, or explore ordering options, sales conversations happen faster and opportunities grow.

This is where Food Industry News delivers measurable value. By connecting manufacturers directly with Chicagoland foodservice professionals who influence daily purchasing decisions, the platform helps brands stay visible, relevant, accessible and positioned for growth. For manufacturers focused on expanding their Chicago presence, the opportunity is clear. Strengthen the model, increase visibility, and meet buyers where they already look for new products and ideas.

•

•

•

The Submarine Factory is taking over the space at 9851 S. Pulaski Rd in Evergreen Park, Illinois, formerly home to Wojos, a beloved neighborhood fixture that closed after 45 years. What makes this change interesting is that the new owner Agustin Romero isn’t an outsider stepping in, he was part of Wojos’ kitchen for years and has more than 30 years’ experience in the restaurant industry.

Obama Presidential Center Grand Opening

The Obama Foundation has announced that the Obama Presidential Center grand opening celebrations will begin on June 18, lasting through June 21, 2026. The Center will be dedicated on Thursday, June 18, and the campus, including all free areas as well as the Museum, will open to the public on June 19.

As the Obama Presidential Center prepares to open, Chef Cliff Rome and Bon Appétit Management Company will lead food service and catering in

the Center’s public restaurant and café, as well as for private events. This partnership, operating as BAMJoy, brings together deep local roots and worldclass hospitality to shape a dining experience that reflects the South Side’s culture, history, and future. Chef Rome, a native of Englewood, is the founder of Rome’s Joy Companies, which includes Peach’s Restaurant, Rome’s Joy Catering, and the Parkway Ballroom. With over three decades of culinary experience, he remains a passionate mentor and community leader.

Wendy’s Spicy Chicken Sandwich gets a craveworthy upgrade: new bold marinade, premium panko style breading, and a buttery potato bun combine to deliver crispy, juicy, and unmistakably better taste. Now available at Wendy’s restaurants across the U.S.

In celebration of the United States’ 250th birthday, the Idaho Potato Commission (IPC) and County Fair Foods unveiled the world’s largest Idaho potato display, built using 250,000 Idaho potatoes as a patriotic tribute to America’s agricultural heritage and community spirit. Stars, Stripes & Idaho Potatoes: Volunteers from VFW Post 2750 stand in front of a record-breaking display built from 250,000 Idaho potatoes during a celebration of America’s 250th anniversary, in Mitchell, S.D.

By

Melman, Founder Lettuce Entertain

Visit

Myrtle Beach

Launches

“Make More Myrtle Moments” to Help Travelers Stretch Vacation Dollars This Spring and Summer

With travelers increasingly prioritizing value when planning vacations, Visit Myrtle Beach is launching a new destination-wide promotion designed to help visitors get more from their getaway. Through the new “Make More Myrtle Moments” campaign, participating accommodations across South Carolina’s Grand Strand are offering complimentary lodging nights on qualifying stays, making it easier for travelers to extend their time at The Beach while keeping their trip budget-friendly.

Timed to coincide with peak spring and summer travel planning and available for booking throughout 2026, the promotion offers a simple added-value incentive at participating properties: buy three nights, get one free or buy five nights, get two free, giving travelers extra time to enjoy Myrtle Beach’s stunning coastline, attractions and entertainment.

“Visitors are looking for more time, more value and more reasons to travel right now,” said Stuart Butler, president of Visit Myrtle Beach. “Make More Myrtle Moments delivers all three, encouraging travelers to slow down, stay longer and truly experience everything our 60 miles of beaches and 14 unique communities have to offer.”

The “Make More Myrtle Moments” campaign represents the first market-wide, stay-longer offer of its kind for Myrtle Beach, giving travelers a simple way to unlock additional value for their vacation budget without sacrificing experience. With more than 45 lodging properties participating, the promotion offers visitors a wide selection of accommodations to fit their budget and preferences.

Known for its easy accessibility along the central East Coast, diverse accommodations, fresh coastal Carolina cuisine and wide range of family-friendly attractions, Myrtle Beach has long been a destination where visitors can stretch their vacation dollars. Plus, there are plenty of ways to make memories without spending extra, thanks to complimentary experiences across the Grand Strand, including outdoor festivals, seasonal celebrations, live concerts, art walks and scenic waterfront strolls. The new campaign builds on that reputation, rewarding visitors with extra time to experience everything from beachfront relaxation and championship golf to live entertainment, dining and outdoor adventure.

“Make More Myrtle Moments” offers are available for travel now through December 31, 2026. Travelers can explore participating properties and book eligible deals by visiting VisitMyrtleBeach.com/deal.

Myrtle Beach isn’t just a beach. It’s The Beach. Popularly known as the Grand Strand, Myrtle Beach is one destination made up of 14 unique communities that stretch 60 miles along the northeast coast of South Carolina. Families, couples and those in search of a warm welcome will find more than just a day at The Beach when they come together to connect and enjoy vibrant entertainment and family attractions, including world-class golf, shopping and fresh coastal Carolina cuisine. From the moment you arrive, you’ll find you belong at The Beach –Myrtle Beach, South Carolina. For additional information on tourism offerings in the Myrtle Beach area, visit www.visitmyrtlebeach.com