FOOD INDUSTRY NEWS NOVEMBER 2026
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Avocado Theory Co-Founders: Ashley Corpening, Krunal Patel, and Jonathan Rojas
Avocado Theory: Building a Brand Beyond the Restaurant When Krunal Patel founded Avocado Theory, his vision went far beyond opening another restaurant. His goal was to change the way people think about avocados while building a recognizable lifestyle brand centered around healthier living. Avocado Theory, which calls itself “America’s 1st Avocado Based Restaurant,” opened its first location in Tinley Park in 2021. Patel’s inspiration began
while working as a grocery store produce manager, where he noticed the tremendous demand for guacamole around Super Bowl Sunday. He began experimenting with avocadobased products, eventually selling guacamole at farmers markets before developing the restaurant concept. “From day one, it was in my DNA that we were going to do something different,” Patel says. His ambition is to make Avocado Theory more than a restaurant name. He envisions developing a trusted premium brand that
can eventually extend into wellness products, beauty products and other lifestyle categories. The brand’s current portfolio of house made lifestyle products include avocado cooking oil, avocado soap, avocado lotion and avocado hair oil. The common thread is the avocado and a commitment to finding innovative ways for people to incorporate it into their lives. The company summarizes its mission as exploring “newer, healthier See Avocado Theory on page 30
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Pizzeria Gabbo to Open in Fulton Market this Fall Pizzeria Gabbo, a neighborhood pizzeria and bar from Lettuce Entertain You Restaurants, will open in Fulton Market (834 W. Fulton Market St., Suite 200) this Fall. Created by Executive Partner and Divisional President Marc Jacobs and Chef Partner Andrew Ashmore (Beatrix), Pizzeria Gabbo will feature two styles of pizza – Chicago Thin & Crispy and New York Crispy, chef’s take on a traditional New York-style with a crispier finish. The menu will also highlight Italian classics, including antipasti, salads, pastas, and soft-serve gelato. “Having a small pizzeria has always been a dream of mine,” shared Ashmore. “The first restaurant I ever worked in was a mom-and-pop Italian restaurant in Michigan and I always enjoyed the craft behind it, especially making the dough. To use five simple ingredients and turn it into something light, crispy, and airy is just magic.” The 60-seat restaurant and 8-seat bar will focus on sourcing product from both local farms and purveyors as well as imported from abroad, with an emphasis on the highest-quality ingredients including organic flour, imported tomatoes and aged parmigiano Reggiano. Similarly, the wine program, crafted by Senior Sommelier John C. Slatter (Aba, Ema) will highlight Italian, artisanal family-owned wineries with more than 20 pours available by-the-glass. The bar program, led by Senior Beverage Manager Nicholas Berggren (Aba, Ema) will offer a classic, all-natural Spritz list and Italian-inspired cocktails, plus low ABV and zero-proof cocktails. Pizzeria Gabbo will be open for lunch and dinner, with carryout and delivery to follow.
FDA Updates Food Code The FDA has released the 2026 Food Code, incorporating updates to enhance public health and regulatory clarity. Key changes include allowing double gloving in certain situations, requiring written employee illness policies and providing an alternative cooling process for foods at retail. The code also addresses sanitizer temperatures, allergen cross-contact, food donations and mobile food establishments. The Food Code aims to reduce foodborne illness and create uniform safety standards and has been widely adopted by local and state agencies. – Quality Assurance & Food Safety
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McCormick Banks on Flavor
McCormick is experiencing growth in spices and condiments as consumers facing tighter budgets seek affordable ways to enhance meals. CEO Brendan Foley notes that the company is seeing promising growth in herbs, spices and hot sauce. The company’s pending merger with Unilever Foods is expected to expand its market presence in categories such as bouillon and mayonnaise. – Source: FoodNavigator
Chicago’s Own Robert’s Pizza and Dough Co. Named Among World’s Top-100 Pizzerias Business Selected as One of the Chicago Bears New Vendors for 2026/2027 Season
Robert’s Pizza & Dough Co. has been named one of the Top 100 Pizzerias in the World for the third consecutive year by 50 Top Pizza. Founders Robert Garvey & Dana Hokin accepted the award in Naples, Italy to represent the city of Chicago on this global platform. Robert’s Pizza & Dough Co. has been recognized as one of the Top 50 Pizzas in the USA since 2021, and one of the Top 100 Pizzerias in the World since 2024. 50 Top Pizza inspectors spend an entire year anonymously examining an enormous number of pizzerias worldwide to determine the final ranking. The top 15 of each region automatically qualify for the best in the world. Robert’s Pizza located at 465 N McClurg Ct, is the only Chicago pizzeria to receive the 2026 recognition. In addition to the award, Robert’s Pizza & Dough Co. was unveiled as one of the new vendors at Soldier Field for the 2026-27 Bears Season! Located in the United Club, Robert’s Pizza will be serving its famous “Super Slices” for Bears home games. Fans can choose between Cheese (The Lia), Crumbled Sausage (The Jay), or Pepperoni (Cup & Char), and enjoy a selection of additional items.
Nisi Greek Grill Opens in Rosemont
Forte Hospitality Group debuts Nisi Greek Grill in Rosemont’s Parkway Bank Park Entertainment District in Rosemont, Illinois. Located at 5509 Park Place, the new restaurant will bring a contemporary take on Greek dining inspired by the flavors, hospitality and traditions of the Greek islands, featuring fresh seafood, premium steaks and seasonal ingredients in the former Saltwater Coastal Grill space. A Forte Hospitality Group restaurant, Forte is the Chicago restaurant company behind Sapori Trattoria and Butcher & the Bear in Lincoln Park, led by partners Kosti Demos, John Lawson and Chef Saul Ramos. Nisi brings the group’s Greek table to Rosemont.
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847-427-3344 The Idea that Changed Chicago’s Food Industry Before the internet, finding the right food industry vendor wasn’t easy. Phone books were often the only resource, and anyone who remembers a massive Chicago phone book knows how daunting that search could be. That challenge inspired Cliff Carlson to create a Buyer’s Directory For the Food Industry, giving Chicago-area restaurants an easier way to conveniently find quality suppliers they could trust. The directory worked. Soon, advertisers began asking, “What else can you do to help us promote our business?”That question gave birth to Food Industry News. What began as a single issue grew to quarterly, then bi-monthly, 11 times a year and, nearly 35 years ago, monthly publication. Through it all, our mission has never changed: to connect Chicago’s food industry, bring buyers and suppliers together, and help food businesses grow, scale and achieve their American Dream. As a small, family-owned business, we are grateful for every advertiser who makes that mission possible. From iconic restaurants and award-winning chefs to independent operators, growing chains, suppliers and culinary innovators, we are proud to have chronicled and supported the people who make Chicago one of America’s great food cities. Since 1982, Food Industry News has been more than a publication. We’re part of the fabric of Chicago’s food industry. Thank you for supporting our advertisers, and for helping us keep Chicagoland’s food industry the best in the country.
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November 2026 ANDY’S DELI • 5442 N. Milwaukee Ave. CHICAGO, IL 773-631-7304. They offer a huge selection of European products and their deli section was very busy when I visited. There was an impressive selection of sausages, deli meats, cheeses, and prepared items. Everything in the case looked so appetizing. I ordered a couple of chicken meatballs and mashed potatoes from the hot bar which tasted just like homemade comfort food. I also like that they have staff serving you at this counter. I also picked up a few grocery goodies; a package of Delicje Orange European Biscuits, Lorenzo Crunchips X-Cut Paprika flavored chips and a jar of Lowell cherry jam. CITY BBQ • 123 N. Northwest Hwy. PARK RIDGE, IL 847-993-8024. Put City BBQ on your radar! They have some great BBQ, and they have numerous locations. Sometimes I get a half slab of their St. Louis ribs, which are very tasty, and I load them up with extra BBQ sauce. Another favorite is their turkey breast, which is sold by the pound. I also tried the Peach Chipotle BBQ Sandwich - crispy chicken topped with creamy slaw and pickles, all covered in that delicious sauce. Their potato salad is amazing, some of the best I’ve ever had. The baked beans and brisket are also delicious. Plus, they have some delicious banana pudding on the menu.
Cracker Barrel Looks to Doing Fewer Things Better Cracker Barrel has raised its sales guidance for this year under new CEO David Deno, formerly of Bloomin’ Brands. Cracker Barrel is prioritizing food quality upgrades, especially for dinner offerings such as chicken, burgers and steak. New appetizers, shareable items and the ability to upgrade entrées with an extra side have boosted menu margins. “A big part of my management philosophy is doing fewer things better,” Deno said, noting efforts to refine menu items and simplify product layouts in the company’s retail shops. – Source: The Wall Street Journal
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FRANK’S DINER • 508 58th St. KENOSHA, WI 262-657-1017. This is the Home of the World Famous Garbage Plate. This old-school train car diner has such a nostalgic feel. The music was playing, the vibe in the room was stellar, and the staff was fantastic! I was lucky enough to grab a seat at the counter. I ordered the Half Garbage Plate with three eggs, hash browns, bacon, green peppers, onions, cheddar, and jalapeño peppers for a little extra heat, along with an order of their homemade toast. Oh my gosh, what a feast! The portion was huge, and everything was absolutely delicious. Every bite was packed with flavor, and the homemade toast was the perfect addition. OLVER’S BAKERY • 3526 Roosevelt Rd. KENOSHA, WI 262-652-3984. This is a hidden gem. If I had known about them sooner, I definitely would have been stopping in more often, but now I know. It’s a cute shop and what immediately caught my attention was the big selection of donuts in the case. I picked up a strawberry frosted donut with cream filling on top and a white sprinkle donut. I ate both of them on the same day; they were so light and fresh. I also picked up a pecan Danish and a Cranberry nut muffin which were both amazing as well. They have a big selection of bakery goods. And here’s another bonus – they have a fish fry on Fridays. ONCE UPON A GRILL • 2758 Dundee Rd. NORTHBROOK, IL 847-562-1411. Looking for a nice place to have breakfast or lunch? Then this is the place to try! You can order at the counter for dine-in or takeout. If you choose to dine in, they give you a number, and your meal is brought right to your table. I ordered an everything bagel with cream cheese, and I also tried their tacos – one chicken and one beef. Both were excellent! The menu includes bagels, Mexican specialties, New York-style sandwiches, salads, and so much more. The day I stopped in, the restaurant was packed, and I could certainly see why – great menu, good food, generous portions, and a friendly staff. VIENNA BEEF FACTORY STORE • 3847 S Morgan St., CHICAGO, IL 773-435-2298. When I’m in the mood for salami sticks, Polish sausage, a hot dog, or a good corned beef sandwich, I love stopping by the Vienna Beef Factory Store! They have all kinds of goodies made by Vienna Beef – from hot dogs and sausages to soups, pickles, and everything in between. One of my favorite things to grab is their salami sticks. They come prepackaged, making them perfect for an easy, on-the-go snack. They also have a counter with some stools where you can sit down and enjoy a meal while you’re there. If you’re a fan of Vienna Beef, this place is definitely worth checking out!
Say Cheers to Irish Coffee Cheesecake Eli’s Irish Coffee Cheesecake is the perfect ending to any holiday meal: Rich coffee cheesecake made with natural whiskey flavor, topped with housemade chocolate ganache spiked with real Irish Whiskey! It’s baked on a fudgy brownie and handsomely hand-decorated with brown sugar whipped cream and a shiny coffee glaze.
Eli’s Cheesecake is a Chicago-born, third-generation, family-owned bakery devoted to hand-crafting the best cheesecake in the world. We continue to spread joy and work to give back to the community that built us.
elicheesecake.com/foodservice . sales@elicheesecake.com . 773.736.3417
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Denny’s Presents $1.24M for Childhood Cancer Research Denny’s and its franchise owners, restaurant teams, and guests presented more than $1.24 million to Cookies for Kids’ Cancer during Childhood Cancer Awareness Month, a 30% increase over the brand’s inaugural systemwide campaign last year.
Food Industry News® — November 2026
OpenTable’s U.S. Restaurant Impact Report Reveals Why Restaurants Matter More Than Ever For more than 28 years, OpenTable has worked alongside restaurants to help them fill tables, connect with diners, and grow their businesses. Today, the global restaurant tech platform which seats 2 billion diners annually is putting restaurants in the spotlight with the release of its first U.S. Restaurant Impact Report: new research examining the vital role restaurants play in local economies, communities, and everyday life, and the role diners play in supporting the dining ecosystem. With U.S. dining up 11% year-over-year at OpenTable restaurants, that impact is only growing. Full tables can drive spending and foot traffic for surrounding businesses, support jobs, and create spaces where people celebrate, reconnect and become regulars. Among the Findings: • Dining out has an economic ripple effect: 60% of diners spend money at neighboring businesses before or after their meal, spending an additional $138 on average. This rises to $171 on average for Gen Z and $158 for Millenials. • Restaurants foster community and connection: 84% of diners say dining locally enhances their personal and social wellbeing, while 88% say restaurants are important to building a sense of community. • Supporting restaurants goes beyond the check: 47% of diners say understanding the financial impact of a no-show would make them more likely to honor or properly cancel a reservation. Restaurant operators estimate a no-show table for two costs $80 on average. – Source: OpenTable, Inc.
Delivering for Chicagoland’s Food Industry Since 2000, Cruz Trucking & Moving Services has been serving the greater Chicagoland food industry with dependable, affordable transportation solutions. Owned by Cruz Pineda, the company operates a fleet of 10 trucks, including 16, 20, 24 and 26-foot box trucks, with refrigerated delivery available. Cruz serves food industry suppliers and businesses needing reliable transportation of food, supplies and equipment. Its experienced drivers know the Chicago market and understand the importance of dependable, relationship-focused service. Outsourcing delivery can also make good business sense. Maintaining trucks, hiring qualified drivers, carrying proper insurance and providing employee benefits can be costly. Cruz offers competitive rates that can help businesses reduce overhead while increasing efficiency and delivery capacity. With warehouse space also available, Cruz can provide additional flexibility when opportunities arise or extra capacity is needed. In today’s challenging labor environment, outsourcing transportation may be a smart alternative to adding trucks and employees. Cruz Trucking & Moving Services is ready to help Chicagoland food industry businesses keep products moving and customers served.
Wishing all of our customers and readers a Happy Thanksgiving filled with love, gratitude and good food. Cary & Valerie, and the Food Industry News Family
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TruFlavour Gives Chefs New Ways to Work with Flavor Rising food costs have made menu innovation a balancing act: guests want distinctive new offerings, while operators need ingredients that earn their place in the kitchen. TruFlavour by Monin addresses both priorities with concentrated, unsweetened flavors in a ready-to-use, shelf-stable format. The 15-flavor range includes three options created specifically for culinary use: TruFlavour Basil, TruFlavour Mushroom and TruFlavour Oak Barrel. Two other offerings, TruFlavour Jalapeño and TruFlavour Pickle, can be used in both the kitchen and behind the bar in beverages to maximize usage. Made without added sugar, sweeteners or artificial ingredients, TruFlavour lets chefs add flavor without changing a dish’s sweetness. Basil can bring an herbal note to dips and dressings; Mushroom adds savory depth to sauces or soups; and Oak Barrel lends barrel-aged, toasted notes to dips and desserts. Jalapeño and Pickle offer possibilities across sauces, marinades and beverages. For busy kitchens, the format can reduce the chopping, peeling and sourcing involved in flavoring recipes. TruFlavour by Monin also gives chefs a consistent ingredient they can keep on hand as they test new dishes. Each one-liter bottle provides more than 30 culinary servings. – You can see the Monin ad and call for samples on page 21.
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Chuck E. Cheese Adventure World Expansion
Chuck E. Cheese plans to expand its Adventure World concept to more than 20 locations across the US in the next two years after a successful test in Texas. Adventure World features a multilevel indoor playground with themed play areas, climbing structures, slides and a food station, and visitors pay a single price for all-day play. The move is part of a broader growth strategy aimed at transforming Chuck E. Cheese into an active play destination and extending its presence beyond its traditional arcade and pizza model. – Source: QSR
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CHEF PROFILE Sergio Ornelas Osteria Gilberto 1224 W Webster Ave Chicago, IL 60614 Current Position: Executive Chef First Foodservice Job: I started working at a small taco place. Everyone was responsible for prepping, cooking, washing dishes and serving customers. It taught me how to multitask and helped me discover how much I love food. Favorite Food: Seafood. I can eat a good piece of fish any night of the week over a steak. Memorable Customers: I once had a couple who would come in every single weekend for a ceviche we served at a previous restaurant. They only wanted me to make it, and over time, we developed a really good friendship that has lasted for several years. Worst Part of Job: There are never enough hours, and it’s impossible to taste all of the amazing cuisines out there. Curiosity and taste will always drive my cooking, along with a love for culture. Most Humorous Kitchen Mishap: Not too long ago, my partner started working with me in the kitchen. She had never worked back of house before, so everything was brand new to her. One day, we asked her to turn the fryer on, and she unknowingly pulled the lever to release the oil, causing a huge spill all over her new kitchen shoes and the floor. She learned a valuable lesson that day. Favorite Food to Prepare: Breakfast with my daughter. I love making pancakes and crepes with her. What part of the job gives the most pleasure? Seeing our guests leave the restaurant happy after enjoying our food. We make every single dish with love and care, and it means a lot to know people enjoy what we do. If you couldn’t be a chef, what would you be and why? I always wanted to be a pilot. I love airplanes and have always dreamed of flying one on my own. What was the best advice you ever received? Take it easy, it’s not that serious. At the end of the day, we’re just cooking food and getting paid to do what we love. One of my mentors told me this, and it’s something I still try to live by. Where do you like to vacation? My house. There’s no place like home. Who is your greatest culinary influence? I worked at a Peruvian restaurant called Tanta, where I met Jesus Delgado. He became an inspiration to me and taught me the difference between eating and truly tasting. He taught me about sustainability, respecting the food we consume and showing our love for the craft through each and every dish. What do you enjoy most about FIN? I enjoy how Food Industry News keeps me connected to what’s happening across the restaurant and hospitality industry, from new trends and ideas to the people and businesses shaping the community.
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 good hockey player plays where the puck is. A great hockey player plays where the puck is going to be.” – Wayne Gretzky
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Food Industry News® — November 2026
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Italian Beef Pizza a Big Hit at Shmoozefest Our recent Shmoozefest featured an Italian beef pizza prepared by Moretti’s Ristorante using Devanco Premium Italian Beef and giardiniera, and the response was overwhelmingly positive. Full-flavored, delicious and different, the pizza quickly became a crowd favorite, with guests coming back for more. With Italian beef gaining even greater national attention thanks to the television series The Bear, this Chicago favorite may offer restaurateurs another way to add excitement and local flavor to their pizza menus. For best results, choose an Italian beef with enough flavor to stand up to the sauce, cheese and crust, such as Devanco Premium Italian Beef. Add giardiniera for an extra kick and a true Chicago flavor combination. To learn more about Devanco and its products, see their ad on page 29.
The Banchet Awards Celebrate 25 Years The Banchet Awards returns on Sunday, January 31, 2027, taking the celebration to the Harris Theater for Music and Dance for its milestone anniversary. This new home creates a larger stage for the chefs, restaurants and hospitality professionals whose talent, leadership and creativity make Chicago one of the world’s great dining cities. Hosted by the newly established Banchet Foundation, the evening will celebrate excellence across Chicago’s food and beverage community while honoring the legacy of Chef Jean Banchet, whose groundbreaking work at Le Français helped establish Chicago as a world-class culinary destination. Honoring Three Chicago Legends • Chef Paul Kahan will receive the 2027 Culinary Excellence Award in recognition of his extraordinary impact on Chicago’s restaurant community. From the groundbreaking Blackbird to Avec, The Publican, Big Star and Dove’s Luncheonette, Kahan has helped shape how Chicago eats while mentoring generations of hospitality professionals. • Manny’s Cafeteria & Delicatessen will receive the 2027 Iconic Restaurant Award. For more than eight decades, the family-owned institution has welcomed generations of Chicagoans and visitors with timeless food, genuine hospitality and unmistakable character. • New this year, The Banchets will present its inaugural Environmental Leadership Award to Chef Sarah Stegner, co-owner of Prairie Grass Cafe and a founding member and past president of Green City Market. Stegner will be recognized for decades of leadership supporting local farmers and advancing a healthier, more sustainable food system.
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A New Chapter for The Banchet Foundation The 25th anniversary also marks an exciting new chapter for the organization. The Banchet Foundation is now a nonprofit dedicated to creating a healthier, more sustainable food system and supporting the next generation of culinary professionals through mentorship, education and job training. For the second consecutive year, audiences near and far will be able to watch The Banchet Awards live through their digital streaming partnership with NBC 5 Chicago.
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Food Industry News® — November 2026
Hot Ham and Rolls: A Tradition That Works Everywhere In Wisconsin, hot ham and rolls have long been a Sunday tradition. Today, smart retailers and foodservice operators are serving it every day of the week, and they’re finding new customers along the way. A Simple Special that Sells Walk into a Wisconsin supermarket or deli and you’ll likely see the familiar sign: a pound of thinly sliced hot ham and a dozen fresh rolls. The rolls can be whatever is already in-house, from Kaiser rolls to French bread to dinner rolls. It’s a simple, affordable meal that brings everyone to the table, and its quality and value keep shoppers coming back. A New Play For Bars and Taverns Hot ham and rolls may be the easiest way for a bar to add breakfast and brunch without adding a kitchen. Early Premier League matches, Saturday college football and Sunday NFL pregame all bring fans in before noon. A self-serve spread of warm ham, fresh rolls and a few condiments needs almost no prep or labor. A salty ham sandwich with a cold beer is also a natural pairing that keeps guests ordering. For bars that don’t serve breakfast or don’t have a full menu, it’s a low-risk way to open earlier, fill seats and capture incremental sales. Built for Crowds The same format works for catering, office meetings, tailgates, graduation parties, church gatherings and holiday buffets. Any operator who needs to feed a group quickly and affordably can put it on the menu. The Ham Behind the Tradition Badger Ham has been part of this tradition since 1939. The fourth-generation, family-owned Milwaukee company has built its reputation on flavorful, consistent, high-quality ham. Its lineup includes more than 300 SKUs across varieties, cuts and styles. That range lets supermarkets, delis, sandwich shops, bars, chains and foodservice operators match the product to their customers and menus while improving consistency and reducing waste. Badger Ham also offers private label programs and labor-saving options for businesses that want quality ham at the center of their offerings. It can be served warm on a roll, featured in a signature sandwich, or used in breakfast dishes, egg bakes and soups. Wherever it goes, Badger Ham brings flavor, convenience and value to the menu. – To learn more about Badger Ham and its products, see the company’s ad on page 19.
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Ocean Casino Resort is elevating its high-limit slot experience with the unveiling of a newly transformed space, The Cove. Following a $14 million investment, the transformation brings together an expanded gaming floor, elevated hospitality and a sophisticated new design inspired by the natural beauty and movement of the Atlantic Ocean. Slated to open in early 2027. The Cove will be located adjacent to the Asian Table Games area. This expansion is in response to overwhelming demand for high-end slots at Ocean and is included in a larger project designed to increase overall slot units.
Food Industry News® — November 2026
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BOOKSHELF Sue Becker’s Homemade Bread, Soups and Stews Cookbook Author: Sue Becker Publisher: Robert Rose ISBN-13: 978-0778807407 From Sue Becker, author of the Number 1 bestselling The Essential Home-Ground Flour Book and a trusted voice in traditional home cooking, comes Sue Becker’s Homemade Bread, Soups and Stews Cookbook, a comforting and practical cookbook celebrating the timeless partnership of soups, stews and bread. Sue Becker’s Homemade Bread, Soups and Stews Cookbook features an extensive introduction that clearly explains the benefits and fundamentals of milling and baking with homeground flour. The easy, nourishing soups, stews and chilis are designed for both stovetop and pressure cookers, making the book accessible for every cook and every kitchen, and each recipe is thoughtfully paired with a wholesome baked bread or biscuit. The recipes are created for avid bread bakers who may be novice or beginning cooks, as well as for readers who view food as nourishment and care. The core audience includes family cooks who prepare meals from scratch, homesteaders and farm families, rural and small-town households, including those who grow their own food or rely on farmers’ markets. With 80 recipes, and 60 full-color photographs, the book also appeals to practical cooks interested in make-ahead meals, batch cooking, and freezing.
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Phone Use Discouraged at More Restaurants
Restaurants are increasingly pushing back against smartphone use, which has become as common as tableware, to encourage human interaction. Some establishments, such as Antagonist in Charlotte, N.C., use lockable pouches to store phones, while others, including The Edge in New York City, simply do not provide Wi-Fi. – The Wall Street Journal
Food Industry News® — November 2026
Lisle, Illinois-based North American Pizza & Culinary Academy recently hosted a showcase featuring Moretti Forni pizza ovens at its culinary center. The academy offers a complete selection of pizza ovens, dough-processing equipment, supplies, consulting services and classes designed to help pizza professionals become more successful and profitable. During the event, attendees learned how different styles of pizza perform in various Moretti Forni ovens while sampling New York-style, Chicago-style, Chicago thin-crust, Roman pan, Detroit-style and Neapolitan pizzas. Founded in 1946, Moretti Forni is a family-owned Italian manufacturer known as “The SmartBaking Company” and offers a range of baking technologies for pizza and other leavened products. Its ovens are engineered with sustainability in mind, helping operators reduce energy consumption and their environmental footprint. The North American Pizza and Culinary Academy is your source for pizza ovens, specialty equipment supplies and training. You can see the North American Pizza & Culinary Academy ad on page 20.
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The Illinois Restaurant Association kicked off its annual Chicago Gourmet festival weekend with Tacos & Tequila, presented by Square and US Foods, at the Harris Theater Rooftop in downtown Chicago. The lively event brought together gourmet tacos from some of Chicago’s top chefs, along with premium tequilas, agave spirits and other specialty beverages. Guests enjoyed an energetic evening of food, drinks, music and celebration under the stars. Adding to the festive atmosphere were live mariachis and colorful Mexican folk dancers, creating an authentic and high-energy backdrop for the evening. Tacos & Tequila served as a flavorful kickoff to Chicago Gourmet weekend, bringing together members of Chicago’s restaurant community, food lovers and hospitality professionals while showcasing the creativity and talent that continue to make Chicago one of the country’s great dining destinations.
Food Industry News® — November 2026
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History of Distinct Dessert: Tarte Tatin
Tarte Tatin, a classic French dessert, is believed to have been created by accident in the late 1880s by Stéphanie Tatin, who placed the pie crust on top of apples instead of underneath. The mistake led to the caramelization of the apples, creating a unique and delicious tart. However, some historians argue that the Tatin sisters merely popularized an existing dish. Regardless of its origin, tarte Tatin remains a beloved dessert, distinct from traditional apple pie due to its use of a crumbly tart crust and the method of cooking apples beneath the pastry. – Source: Chowhound
How to Get More From Your Third-Party Delivery Service Competition among the major third-party delivery platforms is intense, and that can give restaurant operators real negotiating leverage. The key is simple: ask for more. Virtually every term may be negotiable, particularly if you operate multiple locations or are willing to consider a multi-year exclusive agreement. Operators should negotiate commission rates and fee discounts (ask for 25%-40%) and consider asking for a substantial one-time signing bonus in exchange for exclusivity. But don’t stop at fees. These delivery companies are powerful marketing platforms. Ask for ongoing marketing support, including customer CRM blasts within your delivery radius, preferential placement in searches and restaurant listings, influencer exposure, and financial participation in menu promotions, discounts and online-order specials. Every penny counts. Owners and GM’s should negotiate aggressively and make big asks. Your Negotiation Checklist Before signing or renewing a third-party delivery platform agreement, ask for: • Lower commission rates and fees • A one-time signing or exclusivity bonus • Guaranteed CRM/email marketing to nearby customers • Preferential search and category placement • Featured or promoted restaurant placement • Influencer and social-media support • Funding for discounts and special offers • Participation in menu and delivery promotions • Clearly defined marketing commitments in writing • Better terms for a multi-year or exclusive agreement • Remember: Don’t negotiate only on fees. Negotiate for traffic, visibility and marketing dollars, too.
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Seasonal Treat Makes a Comeback Mallomars, the iconic 113-year-old cookie from Mondelez International, is back on store shelves for its seasonal return after an extended break. The beloved treat, featuring graham cracker, marshmallow, and dark chocolate, will be available now through March, delighting fans who eagerly anticipate its annual comeback. The treat’s popularity got a boost from appearances in shows like Gilmore Girls and The Sopranos, and generates $11.1 million in annual sales. – Source: Snack Food & Wholesale Bakery
CocaCola’s $10B Infrastructure Plans Coca-Cola and its bottlers have announced a $10 billion investment in US infrastructure through 2030 to meet growing demand, with projects including new production and distribution facilities in Alabama, California, Colorado, Indiana, Michigan, Minnesota and New York. The initiative highlights Coca-Cola’s economic impact, contributing $85 billion to GDP and supporting one million jobs, as detailed in a report by Steward Redqueen consultancy firm. – Source: Food Dive
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Food Industry News® — November 2026
Local News
Mr. D’s Shish-Kabobs located at 6656 W. Diversey Ave. in Chicago has been a Chicagoland staple for more than 50+ years, serving up the classic food that generations of customers have come to know and love. Now under new ownership by the Eikosidekas brothers – Harry, Chris, and Steve, the goal is simple: keep Mr. D’s going strong for many years to come. The new owners are keeping everything that made the restaurant special, from the famous steaks and shish kabobs to the fresh-cut fries. New owners, same great food, same Chicago tradition.
Buona, the family-owned restaurant group known for serving Chicago’s Original Italian Beef, is officially headed to the United Center as part of a new multiyear partnership agreement with the arena and its teams, the Chicago Bulls and Chicago Blackhawks. Celebrate Greek Heritage Night with Greektown Chicago and Chicago Fire FC on Saturday, November 7 at 3 p.m. at SeatGeek Stadium. Cheer on the Fire as they take on the Columbus Crew on Decision Day, the regular season final. Comunita, The Peninsula - Chicago’s new Italian dinner restaurant is opening early 2027. By day, the space is The Lobby, offering contemporary American cuisine for breakfast, lunch and afternoon tea. As evening falls, it transforms into Comunità, an intimate Italian dining experience inspired by the flavors of Emilia-Romagna and Tuscany. Multi-platinum selling Country singer/songwriter Brett Eldredge is hitting the road once more this holiday season, bringing his GLOW Tour to the city Dec. 10-11, 2026 at the Chicago Theatre. Named for his 2016 Christmas album, there’ll be festive fancies aplenty, alongside hits from 2021’s record, Mr. Christmas! Plan ahead for holiday celebrations and seasonal savings. Guests can begin planning Thanksgiving gatherings, holiday celebrations, corporate events, and end-of-year outings aboard City Cruises Chicago’s signature dining vessels on Lake Michigan and the Chicago River. PLMA’s 2026 Private Label Trade Show, themed “Store Brands Marketplace,” will be held at the Donald E Stephens Convention Center in Rosemont, IL Nov. 15-17. The show is where the store brands industry converges to discover new ideas, build partnerships, and drive business forward. Trader Joe’s is opening a new store at 2741 Plainfield Rd. in Joliet, Illinois taking over the space that was formerly JOANN Fabric.
Trader Joe’s is a national chain of neighborhood grocery stores, committed to providing their customers outstanding value in the form of the best quality products at the best everyday prices. The 35th Annual Wintrust Magnificent Mile Lights Festival is Nov. 21, 2026. Feel the magic of this dazzling holiday parade, brought to you by Wintrust, and presented by Enjoy Illinois with the support of Chicagoland Kia Dealers. The Morton Arboretum named a co-winner in World Business Chicago’s ‘Horizon Lines: Visions for Chicago 2050’ competition. ‘Green City Rising’ vision seeks to create a living, green network of tree-centric green spaces across Chicago. The Winter Lights at Central Park will occur from Nov. 20, 2026 - Jan. 3, 2027, every evening from 4:00 to 9:30 PM. Central Park transforms into a magical winter wonderland. Thousands of twinkling lights illuminate the 1/2 mile walk through the beautifully lit Central Park in Oak Brook, Illinois. UChicago Dining welomes autumn quarter with four new concepts and deeper connection to Chicago’s South Side. Bahama Shack, Kabob-It Express, Little Betty Smokehouse and The Hunt bring local entrepreneurship, global flavors and cultural storytelling to the University of Chicago campus. Urban Air Adventure Park, the nation’s leading indoor adventure park and part of youth enrichment platform Unleashed Brands, announced the grand re-opening of its Bloomingdale location. Located at 140 E Lake St, the refreshed park features more than 40,000 sq. ft. of yearround indoor adventure. Windy City Smokeout BBQ Festival from Lettuce Entertain You announced star-studded headliners For its 2027 festival. Florida Georgia Line joins returning talent Megan Moroney and Riley Green, alongside Tucker Wetmore, at the United Center July 8-11, 2027.
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Food Industry News® — November 2026
UPHOLSTERED FURNITURE Greater Emphasis on FOR RESTAURANTS & BARS
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The RTD Shift in The Spirits Sector
Wellness Applications for Beverages
Americans are shifting away from traditional bottled liquor in favor of ready-to-drink (RTD) cocktails, driving massive growth in the alcohol sector even as overall consumption declines. Driven by post-pandemic demands for convenience, portability, and affordability, pre-mixed cocktails like margaritas and old fashioneds in a can are actively cannibalizing sales of legacy spirit brands. New RTD brands are successfully leveraging modern social media channels and unique packaging (like BuzzBallz’s spherical cans) to outmaneuver legacy liquor marketing. – FoodDive
Beverage-makers are increasingly incorporating botanicals and adaptogens into their products to meet consumer demand for health and wellness benefits, particularly among younger consumers. Ingredients such as ashwagandha, green coffee bean extract and medicinal mushrooms are popular for their potential to support mood, stress relief, energy and immunity. Companies such as Arjuna Natural and Kerry note that consumers expect functional benefits paired with familiar flavors, posing challenges for manufacturers regarding taste and solubility. – Beverage Industry
Celebrating Balkan Beverages, Food and Culture
Tamburica Haus Band performs live music at Orchard House: Brandy, Rakija & Eau de Vie.
Maria Pappas, Cook County Treasurer, with Goran Veselinovic of Balkan City Magazine.
Orchard House: Brandy, Rakija & Eau de Vie took place Sunday, September 27, 2026, at a downtown Chicago art showroom. Created by Draga Culic, founder of Blacklisted Brandy, Orchard House was conceived as an afternoon dedicated to brandy, with a focus on the world of fruit spirits. The gathering brought together producers from different traditions and regions for tasting, discovery, cocktails, live Tamburica music, and Balkan food and culture. The inaugural gathering featured Blacklisted Brandy alongside fruitbrandy producers including R. Jelínek, Rhine Hall, Copper & Kings, and St. George Spirits. The goal was to bring greater attention to the fruit-brandy segment of the broader brandy category, which remains relatively underrepresented in the U.S., while creating a place where producers, bartenders, hospitality professionals, buyers, and spirits enthusiasts could experience the breadth and versatility of fruit-based brandies.
Robert Bokuvka, Midwest Manager at R. JELÍNEK, shares the brand’s fruit spirits with guests at Orchard House: Brandy, Rakija & Eau de Vie.
Draga Culic, founder of Blacklisted Brandy and creator of Orchard House: Brandy, Rakija & Eau de Vie.
A Sodexo Live and YouGov survey highlights the growing importance of culinary excellence in airport lounges, with 28% of travelers seeking high-quality food and tableside service. While 45% of respondents prioritize a comfortable and uncrowded environment, 28% cite culinary excellence – including meals from award-winning chefs and tableside service – as a key draw. Additionally, 30% value attentive service, and over half of travelers prefer self-service buffets with quality options throughout the day. Notably, the survey found that lounge guests now include a broader demographic, with most visitors not in business or first class. – FoodService Director
Columbus Vegetable Oils Opens Las Vegas Facility Columbus Vegetable Oils, a leading supplier of oils, shortenings, sauces and dressings, announced the opening of its new packing and distribution facility in North Las Vegas, Nevada, expanding its West Coast operations as the company celebrates 90 years in business. The new rail-served facility increases production capacity to ship millions of pounds of oils annually throughout the West Coast. Equipped with state-of-the-art processing technology, the facility will serve food manufacturers, foodservice operators and retailers. It will offer a range of conventional, non-GMO and organic oils, including soybean, canola, olive, safflower, avocado, and corn. “Our philosophy has always been simple: We don’t sell oil, we sell service,” said Paulette Gagliardo, president of Columbus Vegetable Oils. “That service starts with our people and the relationships we’ve built with our customers and partners over the past 90 years. We’re proud to bring that same commitment to Las Vegas – and the entire West Coast.” The new Las Vegas facility expands the company’s presence on the West Coast, positioning it to service customers across the region. The expansion reflects the company’s ongoing commitment to providing dependable supply, high-quality products, world-class service, fast delivery and competitive pricing. – You can find the Columbus Vegetable Oils ad on page 31.
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Food Industry News® — November 2026
AROUND CHICAGO with VALERIE MILLER The Barn Steakhouse Evanston Welcomes Northlight Theatre with New Matinee Lunch, Happy Hour and Pre-Theatre Dining
Dinner and a show has a new home in downtown Evanston. As Northlight Theatre settles into its new $32 million state-of-the-art facility, The Barn Steakhouse Evanston is rolling out a dining program to match. The pairing runs deeper than proximity. Northlight’s new 287-seat theatre marks a homecoming for the company, which spent nearly 30 years in Skokie before returning to the city where it began. Right next door, Amy Morton’s decade-old restaurant, The Barn Steakhouse, has become a neighborhood institution in its own right. Now an official Northlight Theatre dining partner, it welcomes the theatre’s audience with matinee lunch service, a new nightly happy hour, a three-course pre-theatre dinner menu and 10% off for guests who present their Northlight ticket. From lunch before the curtain rises to a drink after the matinee or dinner ahead of an evening performance, the Barn’s new offerings invite audiences to make a day – or night – of their theatre visit. An Opening Act for Matinee Days: Matinee days now come with a reason to arrive early. The Barn Steakhouse will serve lunch Wednesday, Saturday and Sunday from 11:30 a.m. to 2 p.m., exclusively on days when Northlight has a matinee on the calendar, with last reservations at 1:30 p.m. ahead of the theatre’s 2 p.m. curtain. The à la carte menu carries the restaurant’s steakhouse character into the afternoon, with dishes such as the Heritage Sirloin Burger topped with Boursin cheese and grilled onion; Mushroom Pappardelle with seasonal mushrooms, porcini broth and herbs; and the guest-favorite Grand Central Caviar Sandwich, featuring bowfin caviar, egg, crème fraîche and fresh herbs on pain de mie. Guests looking for the full pre-show experience can order the three-course prix fixe lunch for $31.95 per person, beginning with a shared appetizer and followed by individual entrée and dessert selections from a rotating menu. Happy Hour After the Applause: The Barn Steakhouse’s new nightly Happy Hour from 4 to 5 p.m. offers an encore to the afternoon with $5 and $10 food and drink specials. Matinee audiences can gather for a post-performance drink and bite, while neighbors and other guests are equally welcome to make it an early-evening ritual. Highlights include $10 half-dozen oysters on the half shell, butter-poached lobster rolls and tenderloin sliders with blue cheese fondue, alongside $5 bites such as deviled eggs and hummus crudité. At the bar, $10 pours include the bourbon-based Lost at Found with rooibos and orange bitters, a classic French 75, select wines and a nonalcoholic Elderflower Spritz with cucumber and soda. A selection of $5 local beers rounds out the menu.
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Three Courses Before the Curtain: For guests making an evening of it, The Barn Steakhouse’s Theater Dinner Menu pairs a three-course steakhouse dinner with timing tailored to Northlight’s 7:30 p.m. performances. Available from 4:30 to 6:30 p.m. for $59.95 per person, with last reservation at 6 p.m., the menu opens with a shared Little Gem Salad dressed in creamy Dijon with Parmigiano Reggiano, pickled Vidalia onions, chopped egg, pepitas, Spanish white anchovies and bacon. Guests then choose a full-size entrée of Pan-Seared Salmon, Za’atar Roasted Half Chicken or an 8-ounce Center Strip Steak for a $5 supplement. A choice of carrot cake, ice cream or sorbet brings dinner to a sweet finale. The entire table must participate, with salad to share and individual entrée and dessert selections. The Theatre Dinner Menu is available nightly regardless of Northlight’s performance schedule, and a theatre ticket is not required. The Barn Steakhouse Evanston, is located at 1016 Church St Rear, Evanston, Illinois. For more info visit the barnsteakhouse.com. – Photos Courtesy Galdones Photography
Food Industry News® — November 2026
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WHAT IS FUTURE MENUS? Future Menus is Unilever Food Solutions’ annual global trend report and operator inspiration platform, developed from extensive research across chefs, operators, menu data, social media insights, and consumer behavior around the world. The goal is to help foodservice operators understand the trends shaping the future of dining and, more importantly, provide practical solutions for bringing those trends to life in their businesses. The 2026 Future Menus Trends Are: • Streetfood Couture: Elevating global street food flavors and formats with premium ingredients and chef-driven creativity. • Borderless Cuisine: Blending culinary traditions, ingredients, and techniques from different cultures to create innovative menu experiences. • Diner Designed: Meeting the growing demand for customization, personalization, and guest-driven dining experiences. • Culinary Roots: Celebrating heritage, authenticity, local influences, and the stories behind ingredients and recipes. What Makes These Events Special One of the most rewarding aspects of Future Menus is the opportunity to bring operators together in person. While trends and insights are valuable on their own, the real magic happens when chefs, operators, and industry partners gather to exchange ideas, discuss challenges, and explore opportunities together. For Unilever Food Solutions, these events are ultimately about helping operators stay ahead of changing consumer preferences while giving them practical inspiration they can take back to their kitchens the very next day.
30 New Locations for Chili’s Chili’s is in expansion mode, planning to open up to 30 new locations annually by fiscal 2029, following a successful turnaround that improved average unit volumes and operating margins. The company has identified more than 300 potential trade areas for future restaurants, with a pipeline already forming: 15 locations approved for both fiscal 2028 and 2029, in addition to 46 deals in progress. The growth will focus on major suburbs, smaller communities, and infill opportunities. – Source: FSR magazine
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Fort Collins Brewery to Get $23M Upgrade from Anheuser-Busch
Anheuser-Busch plans to make a $23 million investment in its Fort Collins, Colo., brewery to increase Michelob Ultra production, add 25-ounce can capability and expand rail capacity. The investment, part of the $600 million Brewing Futures initiative, also includes a new technical skills training center as one of 15 sites nationwide. – Source: Food & Beverage
Food Industry News® — November 2026
The Advantages of Having a Relationship with Your Butcher With meat prices at historic highs and animal proteins representing some of the highest food costs on a menu, smart operators understand the value of having a strong relationship with their butcher or meat purveyor. A trusted meat supplier understands your business and has a vested interest in helping you succeed. They can alert you to buying opportunities, recommend alternative cuts, help control portions and find ways to deliver the best possible value without sacrificing quality. Just as importantly, a relationship with a high-integrity butcher provides confidence in what you are receiving. Substituting lesser grades or quality while charging for a premium product can be difficult for chefs or busy operators to detect. Working with a supplier you know and trust helps protect the integrity and consistency of your menu.
One Chicagoland company built around these relationships is Northwest Meat Company. Celebrating its 70th anniversary, this third-generation, family-owned meat supplier works closely with customers to optimize protein purchases while providing tremendous flexibility, including dry aging, custom burger blends and grinds and exact portion-control steak cutting. Northwest Meat Company sources its meats from producers within 250 miles of the Chicagoland market, helping provide customers with fresh, sustainable, locally sourced products. When proteins represent such a significant investment, knowing and trusting the people supplying them can be a valuable competitive advantage. To learn more about Northwest Meat Company and the quality, service and value that have made it a trusted supplier to many of Chicagoland’s top independent, chain and chef-driven operations, see their ad on page 15.
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Food Industry News® — November 2026
National News
Topgolf revamps its event offerings ahead of the 2026 holiday season. A refreshed menu lineup, a new group competition game and streamlined catering operations mark the venue’s biggest events evolution in years.
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Fried Chicken: A Deli Favorite Fried chicken remains a popular option in grocery delis and prepared foods, driven by consumer demand for convenient, ready-to-eat meals. Chester’s Chicken and Broaster Company are innovating with new products such as Nashville Hot Chicken and Nashville Hot Dust to cater to evolving tastes. Chicken’s appeal as a high-protein food aligns with health trends, further boosting its popularity. – Supermarket Perimeter
Anheuser-Busch, a leading American manufacturer and maker of Michelob ULTRA, Busch Light, Budweiser, Bud Light, Cutwater Spirits and NÜTRL Vodka Seltzer, announced a $21 million investment in its Los Angeles and Mira Loma, California facilities. Audiences nationwide can watch the 100th Macy’s Thanksgiving Day Parade on Thursday, November 26 on NBC, Peacock and Telemundo starting at 8:30 a.m. in all time zones. Hilton once again has earned top recognition in the JD Power 2026 North America Hotel Guest Satisfaction Study, with Hampton by Hilton, Tru by Hilton and Home2 Suites by Hilton each ranking highest in guest satisfaction within their respective segments. Hormel Foods Corporation, a Fortune 500 global branded food company, announced it has entered into a definitive agreement to acquire Brakebush Brothers, LLC, a leading value-added chicken company, from the Brakebush family. Hunt Brothers Pizza the #1 branded pizza program in the convenience store industry, reaches 11,000 locations nationwide during its 35th anniversary year. Today, the family-owned company serves 11,000 locations across 33 states while remaining deeply rooted in their mission to be a blessing. Hyatt Hotels Corporation is celebrating the continued growth of brands in its Essentials Portfolio across the U.S., with new and upcoming hotels giving World of Hyatt members more ways to experience destinations across the country. Milo’s Tea Company, Inc., the family-owned and certified women-owned business behind America’s No. 1 selling refrigerated tea and fastest-growing lemonade, announced it has surpassed $1 billion in annual retail sales, a milestone reached ahead of the company’s own projection of year-end 2027. Ollie’s
Bargain Outlet Holdings, Inc., America’s fastest growing retailer of brand name closeout merchandise and excess inventory, opened its 700th store at 1717 Beam Ave. in Maplewood, Minnesota, a major milestone in the company’s continued growth and expansion in the Midwest. Sargento, the branded category leader in natural cheese, announced its acquisition of La Terra Fina, maker of premium dairy-based dips, spreads and quiches. The acquisition expands the Sargento portfolio into grocery and club deli departments, creates a Deli Business Unit alongside Consumer Products and Food Service & Ingredients. Slutty Vegan, the world-famous, woman-owned plant-based burger brand founded by entrepreneur, author and realitytelevision star Pinky Cole Hayes, has officially signed a franchise agreement to bring the rapidly growing concept to Cincinnati, marking the brand’s third market in the state of Ohio. Target Corporation unveiled Bullseye’s Top Toys List, a curated collection of 50 must-have toys at an incredible value, starting at just $4.99. The 2026 list features the year’s biggest trends and sought-after brands like Lego, Barbie, Disney and Nintendo. Toys”R”Us, the world’s leading authority in toys and play, announced a major U.S. retail expansion, with 120 standalone Toys”R”Us stores opening across the country this holiday season in partnership with Go! Retail Group. Winter FancyFaire 2027 marks the SFA’s return to San Francisco. the organization’s first show in the City since 2020. Winter FancyFaire 2027 will feature 1,000+ exhibitors, Debut District spotlighting the newest innovations, the one-day Good Food Mercantile, and a diverse mix of networking opportunities with the specialty food community.
Food Industry News® — November 2026
Left to right: Potato Days Founder Thomas Watson, Spuddy Buddy, Guinness World Records adjudicator Michael Empric, and Jeweldean Hull celebrate after officially setting a new Guinness World Records title for the largest serving of French fries at Boise Potato Days in Boise, Idaho, on Friday, Oct. 2, 2026. The record-setting serving weighed 1474 pounds.
Older Adults Unsure How to Protect Their Online Privacy Most older adults lack confidence in their ability to safeguard their personal information on the internet, according to new research from Senior Planet from AARP. In a recent survey, 93% of older adults expressed uncertainty in protecting their personal information online. The rapid advancement and integration of artificial intelligence into everyday life is creating new privacy considerations. 70% of older adults surveyed by Senior Planet lack confidence in knowing what information is safe to share with AI tools. Nearly half expressed interest in receiving digital skills training on the topic.
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Food Industry News® — November 2026
General Mills New CEO
General Mills has announced that Dana McNabb, currently COO, will become CEO effective Jan. 1. The board of directors unanimously elected McNabb following a multi-year succession planning process. She succeeds Jeff Harmening, who will transition to executive chair of the board. – Source: Bloomberg
Reducing Utility Costs and Extending Refrigeration Equipment Life Experienced restaurant operators know that preventive maintenance can help refrigeration equipment last longer while reducing energy costs. Two simple steps can make a significant difference: • First, regularly clean and blow out condenser coils and fins. When they become clogged with dust and grease, refrigeration systems must work harder, consuming more energy and potentially shortening equipment life. • Second, inspect door gaskets. Worn, torn or poorly sealing gaskets allow cold air to escape, forcing compressors to work overtime while creating potential temperature and health inspection concerns. OEM replacement gaskets can be expensive. The Gasket Guy offers high-quality, often identical, replacement gaskets, at substantial savings, with labor and installation included. Because gaskets are their specialty, their technicians can quickly identify and install virtually any type. In addition to every size gasket, the company replaces cooler and oven door hinges, door hardware handles and automatic closers for walk-in coolers and freezers. – See The Gasket Guy’s ad on page 3.
Food Industry News® — November 2026
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Imperial Brady Showcases Solutions in Milwaukee Imperial Brady, one of the country’s leading suppliers of foodservice disposables, janitorial products and sanitation supplies, recently held one of their City Summit trade show and educational conferences at Milwaukee’s Potawatomi Casino. The event introduced buyers to many innovative packaging and laborsaving cleaning solutions designed to improve efficiency, reduce costs and help their businesses thrive. The company’s dedicated team of janitorial, sanitation and foodservice packaging experts helps buyers streamline operations and select the right products for their needs. With knowledgeable guidance and practical solutions, Imperial Brady helps food business customers at all levels of our industry solve everyday challenges and get more value from their purchasing decisions. The company constantly adds new products to their portfolio, such as solutions to improve delivery and carry-out food quality, sustainability and food safety. Look to Imperial Brady to learn about the new products and latest solutions to improve your business. The company directly supplies all types of food businesses across the United States.
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Food Industry News® — November 2026
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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. Andrew Neva is a third-generation butcher at his family’s business, Northwest Meat Company. Celebrating 70 years, this Chicago-based company supplies quality wholesale meats, poultry and seafood to restaurants, hotels, caterers and foodservice operators throughout Chicagoland. Northwest Meat is famous for its ground beef patties, Italian sausage, hand-trimmed steaks, dry-aged meats and the other premium protein products they distribute. Andrew and his family credit their longevity to personalized service, consistent quality, fair pricing and always doing what’s best for the customer. To learn more about why they serve many of our region’s finest and most successful independent and multi-unit foodservice operations, see their ad on page 15. Solomon Abdella is president of Chesterfield Awning Company, a local firm that has worked with restaurant operators and food businesses of all sizes throughout the area including McDonald’s, Culver’s, Jimmy John’s, Vienna Beef, Bar Louie, Bennison’s, Fireplace Inn and others. Since 1958, Chesterfield Awning has been a one-stop shop for commercial awnings, canopies, pergolas, retractable systems, and outdoor structures. They design, manufacture, and install every project at their South Holland facility. Chesterfield offers hundreds of design combinations, fabrics, metals, profiles, colors, and finishes. The family owned business is one of the longest-running awning manufacturers in the region. You can see their ad on page 24. Danielle Bohler is with Red Gold, manufacturer of premium tomato products made in Indiana. There’s a reason you’ll find Red Gold ketchup on tables throughout Chicagoland foodservice operations; the company is known for quality and great taste. Beyond its famous ketchup, Red Gold offers tomato sauces, marinara, BBQ sauce, Bloody Mary mix, plant-based options and more. If you’re looking to upgrade the products you serve or need a dependable tomato supplier, reach out to Danielle. You’ll find her contact information in our Buyers Directory under Tomato Products. Daniel Marconi is a fourth-generation baker at his family’s Marconi Baking Company in Chicago Heights, Illinois. While the company is well known for its Italian bread, its line of soft biscotti is gaining tremendous traction in foodservice and retail segments. Available in traditional and contemporary flavors including pistachio, almond anise, orange peel and lemon peel, Marconi’s soft biscotti delivers outstanding flavor and a wonderfully soft mouthfeel. Pair one with a cup of coffee and it’s hard to stop eating them! To try a sample or learn more, contact Daniel at the Marconi Baking Company Bakery offices in Chicago Heights.
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Steve McMahon is with Square, a company helping restaurants and food businesses simplify operations while better managing payment processing costs. Square is known for straightforward pricing, flexible hardware and software solutions, and no long-term contracts. If you’re looking to save time, streamline your operation and take a closer look at what you’re paying for payment processing, contact Steve or a member of his team. Feedback from Food Industry News readers using Square has been excellent, and with processing costs continuing to impact operators, now may be a great time to explore your options. Gino Russo is with his family’s business, Russo Wholesale Meats, based in Alsip, Illinois. The company produces a variety of Italian specialty meats and is especially well known for its Italian sausage, a favorite on pizzas and sandwiches throughout Chicago’s South Suburbs. Russo Meats continues to expand its reach, with products now distributed through Performance Foodservice in Chicago. If you’re looking for authentic Italian flavor backed by a local family business, be sure to ask about Russo Meats.
Food Industry News® — November 2026
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Automating Your Dough Prep For decades, manufacturers have tried to automate the dreaded task of dough prep, with little success. Until now. What restaurant automation company counts Little Caesars, Marco’s Pizza, and Jet’s Pizza among its customers? Meet INSITU. Their 2-in-1 Dough Processor combines the divide and form processes to automate the repetitive work of portioning and balling by hand. It can reduce dough-processing labor by more than 50% while improving accuracy and finished product consistency. For operators, that means an opportunity to lower labor costs, increase production capacity, and put employees’ time toward serving customers. Now Chicagoland operators can access what the largest chains already know at Redco Foodservice Equipment’s fully equipped Chicago test kitchen. Bring your ingredients. Make your recipe. Use the 2-in-1 Dough Processor yourself. Whether you make pizza, bread, or another dough product, Redco can support testing from mix to bake. Experience the ease, handle the dough, and taste the result. Schedule your hands-on demonstration with Redco.
Hamburger Hop Adding Flavor to the Chicago Gourmet Weekend The 2026 Hamburger Hop, part of the Chicago Gourmet culinary festival weekend, brought together top chefs to battle for best burger bragging rights while guests enjoyed Chicago skyline views, crave-worthy burger creations, cold beer, wine and handcrafted cocktails. Presented by Homegrown and supported by Sysco, DoorDash and Miller Lite, the popular event featured many of Chicago’s top restaurants and burger destinations, including Hamburger Henry’s, Honey Butter Fried Chicken, Kuma’s Corner, Gus’ Sip & Dip, Gutenburg, Smash Jibarito, Mehari Burger Bar, The Dawson, North Beach Social, Superkhana International, Fermento’s and others. Celebrity judges included chefs Joe Flamm, Jeff Mauro, Art Mendoza and Tony Mantuano, along with James Sanders and other culinary personalities. The Hamburger Hop is always a hot ticket. Be sure to get your tickets early for next year’s event, as it traditionally sells out.
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Food Industry News® — November 2026
Ocean Spray gives cranberry three new ways to shine this fall. Limitededition Cranberry Cider Juice Drink, new Sour Apple Flavored Craisins Dried Cranberries, and limited-edition Cranberry Spread give consumers even more ways to enjoy cranberry goodies this fall and beyond.
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ways to enjoy Avocado and live a happier life.” For Patel, the long-term objective is creating something that can continue growing well into the future. “We want to leave a legacy,” he says. “We want the brand to thrive, keep flourishing and continue growing.” That growth is already underway. Avocado Theory currently operates restaurants in Tinley Park, Naperville, Lincolnshire and downtown Wheaton, with another location coming soon to downtown Frankfort’s Trolley Barn at 11 S. White Street. The most popular menu items include their chicken avocado panini, avocado tikka bowl, breakfast burrito, avocado cheesecake and their adored avocado coolada drink. Every six months they have a new seasonal menu, adding new items such as avocado pumpkin cheesecake, avocado grain bowl and an avocado ramen bowl. What began with guacamole at local farmers markets is steadily evolving into Patel’s much larger vision: making Avocado Theory a premium lifestyle brand built around food, wellness and healthier living. When asked what advice he would give to someone struggling in the restaurant business, Patel suggested, “Define your goals and determine the one thing you want to accomplish. Ask yourself the real ‘why,’ and work backward to find solutions and implement those changes. Figure out how to delight your customer, and think outside the box; be very open to catering and various sources of income, including farmers markets, subscription programs, supplying food trucks and catering.”
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Food Industry News® — November 2026
Nuggets
With the holidays coming up a creative way to decorate your business or home is with Holiday Lighting. Locally-owned and operated Sparkle Squad Chicago specializes in designing, installing, maintaining and removing holiday displays. You can find their number in our Buyers Guide under Holiday Lights Install/Remove.
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A beloved classic in the Pillsbury Kitchens – the sweet potato casserole with marshmallows is the perfect dish for Thanksgiving tables, fall gatherings, or whenever you’re craving comfort food. It takes just 5 minutes of prep and 30 minutes in the oven. According to the SMART Transportation Division - Illinois has approximately 7,300 miles of railroad track, 7,482 public highway-rail crossings and 3,280 private crossings. Never assume a train can stop quickly: An average freight train traveling 55 mph may take more than a mile to stop. The Butterball Turkey Talk-Line is celebrating 45 years of answering holiday hosting questions. Opening Nov. 2, more than 50 Turkey Talk-Line experts are standing by via phone, text, email, chat and social channels through December 24. To learn more about Butterball visit Butterball.com. LuggageToShip.com is an AI-powered travel and delivery commerce platform that enables consumers and businesses to compare, book, pay for and manage multi-carrier delivery of eligible belongings. The platform supports luggage, boxes, packages, skis, snowboards, golf clubs, student belongings and business materials through domestic and international delivery options. The cost of celebrating the holidays continues to climb, leaving many Americans searching for ways to preserve traditions without breaking the bank. According to a new Omnisend survey, half of consumers (50%) say rising grocery costs make holiday hosting more stressful, while 78% say higher prices will affect their holiday spending decisions this year. The Historic Thayer Hotel at West Point in New York is proud to celebrate its centennial, marking 100 years since the landmark hotel opened to the public in 1926 as a distinguished gathering place for United States Military Academy guests, cadet families, members of The Long Gray Line, dignitaries, and heads of state.
The Keebler Elves make more than 30 varieties of delicious cookies and sweet treats made from quality ingredients, including the classic Fudge Stripes, Chips Deluxe, Sandies and more. Ernie and the Elves bring magic to family moments by delighting cookie lovers. The 5-4-3-2-1 Grounding Technique to calm down: When anxious, name aloud 5 things you can see, 4 things you can touch, 3 things you can hear, 2 things you can smell, and 1 thing you can taste to pull your brain out of a worry spiral. The Melting Pot in Indianapolis has been named a winner of the ‘Top 10 Must Dine’ award in Indianapolis by the Consumer Ratings Institute, giving local diners a new reason to put the East 86th Street fondue restaurant on their must-try list. The “Pumpkin Capital of the World” is Morton, Illinois, Home of Libby’s pumpkin industry. When looking for some pumpkin pie ideas, you’ll find the traditional and easy pumpkin pie recipe featured on Libby’s Pumpkin labels. Another favorite is their Double Layered Pumpkin pie recipe which is on their website. Uber announced an expansion of senior accounts, giving older adults more choice in how they use Uber and new ways to customize their ride experience based on their individual needs. Older adults can now create senior accounts independently, with new features designed to make pickups and rides easier. Veterans Day is always observed officially on November 11, regardless of the day of the week on which it falls. The Veterans Day National Ceremony, like most ceremonies around the nation, is held on Veterans Day itself. Veterans Day will be celebrated on Nov. 11, 2026. “What I love about Thanksgiving is that it’s purely about getting together with friends or family and enjoying food. It’s really for everybody, and it doesn’t matter where you’re from.” – Daniel Humm
Food Industry News® — November 2026
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Web Design & Development Digital Strategy & Consulting • Digital Marketing • Integrations Hosting & Security • Post-Launch Support ACCOUNTANTS Ahlbeck Cook & Associates................... Page 04.............847-334-9798 AD DESIGN Food Photo Studio.................................. Page 22.............630-283-0038 ADVERTISING Food Industry News..........................................................847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance.......................................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance.......................................................708-344-0344 APPETIZERS Royal Rolls Gourmet Egg Roll............... Page 25.............312-563-0299 ARCHITECTS Sarfatty Associates...........................................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA.........................................................630-954-1244 ASSOCIATIONS GARC........................................................ Page 45.............847-824-6941 Illinois Restaurant Association............. Page 44.............312-787-4000 ASSOCIATIONS & TRADES Illinois Pork Producers Association..... Page 27.............217-529-3100 ATTORNEYS Reveliotis Law PC................................... Page 26.............312-230-0160 AUCTIONS Rick Levin & Associates...................................................312-440-2000 AWNINGS & CANOPIES Chesterfield Awnings............................. Page 24.............708-596-4434 Thatcher Oaks Awnings......................... Page 06.............630-833-5700 BAGS-CUSTOM PRINTED Bulldog Packaging.............................................................630-458-1152 BAKERS-WHOLESALE Eli’s Cheesecake...................................... Page 05.............773-736-7417 Il Mulino di Valenzano Bakery............... Page 17.............847-671-5216 Lezza Spumoni & Desserts................... Page 47.............708-547-5969 Pronto Panificio...................................... Page 15.............312-907-9448 Today’s Temptations.............................. Page 32.............773-385-5355
BAKERS-WHOLESALE (Cont.) Ideal Bakery........................................................................773-631-6897 JR Dessert Bakery.............................................................773-465-6733 BAKERY-PRODUCTS Chef’s Kitchen/Dearborn....................... Page 12.............773-801-1600 Instantwhip Chicago.............................. Page 08.............773-235-5588 BAKLAVA Libanais Sweets.................................................................847-329-5060 BANKINGCOMMERCIAL Fifth Third Commercial Bank................. Page 10.............847-757-1885 BANNERS & POSTERS Accurate Printing...............................................................708-824-0058 BAR STOOLS Chicago Booth......................................... Page 42.............773-378-8400 Richardson Seating FSE Division.......... Page 18.............312-829-4040 Trendler Inc.........................................................................773-255-4407 Waco Manufacturing.........................................................312-733-0054 BAR SUPPLIES Ramar Supply Co.................................... Page 25.............708-233-0808 Alfa Restaurant Supply.....................................................773-588-6688 Schultz Supply...................................................................708-652-2020 BATCH FREEZERS Kool Technologies.................................. Page 14.............630-483-2256 BBQ SAUCE Ken’s Foods............................................. Page 48.............800-633-5800 Red Gold.............................................................................765-557-5500 BBQ SAUCE- RUBS & SEASONINGS Pork Mafia Inc......................................... Page 12.............312-543-5368 BEEF New S B L Inc.......................................... Page 10.............773-376-8280 BEER INVENTORY CONTROL Sculpture Hospitality.............................. Page 43.............773-454-1300 BEVERAGE SYRUPS (GOURMET) Monin....................................................... Page 21.............708-439-2631 BOOTHS Chicago Booth......................................... Page 42.............773-378-8400 Waco Manufacturing.........................................................312-733-0054
info@americaneagle.com 877.WEBNOW.1 (877.932.6691) BOOTHS-UPHOLSTERERS Chicago Booth......................................... Page 42.............773-378-8400 Joe’s Furniture Upholstery.................... Page 04.............773-965-4828 BREAD & ROLLS Il Mulino di Valenzano Bakery............... Page 17.............847-671-5216 Today’s Temptations.............................. Page 32.............773-385-5355 Ideal Bakery........................................................................773-631-6897 BREADSCONTRACT BAKING Ideal Bakery........................................................................773-631-6897 BROCHURE DESIGN Food Photo Studio.................................. Page 22.............630-283-0038 BROILERS & STEAMERS EmberGlo................................................. Page 24.............866-705-0515 BUSINESS BROKERS Nick Dibrizzi/Coldwell Bankers.........................................708-562-9328 BUSINESS FOR SALE Ted Aretos/ Eatz & Associates.........................................815-761-8334 BUTTER-CLARIFIED Danish Maid Butter................................. Page 45.............773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter................................. Page 45.............773-731-8787 BUYING GROUPS United Purchsing Co.............................. Page 03.............630-833-2713 BUYING GROUPS/CO-OPS GARC........................................................ Page 45.............847-824-6941 CAKES Dessert Werks....................................................................847-487-8239 CAKES & DESSERTS Chicago Sweet Connection.................... Page 41.............773-283-4430 Eli’s Cheesecake...................................... Page 05.............773-736-7417 CALAMARI Fisherman’s Pride................................... Page 23.............800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts................... Page 47.............708-547-5969 CARPET CLEANING Sexton Group Floor Care........................ Page 11.............847-827-1188
Page 34 CARRY OUT PACKAGING Bulldog Packaging.............................................................630-458-1152 CASH & CARRY OUTLETS Chef’s Kitchen/Dearborn....................... Page 12.............773-801-1600 CHAIR/BARSTOOL REPAIRS Joe’s Furniture Upholstery.................... Page 04.............773-965-4828 CHAIRS Dearborn Sourcing LLC......................... Page 16.............312-243-6214 Richardson Seating FSE Division.......... Page 18.............312-829-4040 Trendler Inc.........................................................................773-255-4407 CHAIRS-COMMERCIAL Chicago Booth......................................... Page 42.............773-378-8400 Waco Manufacturing.........................................................312-733-0054 CHAIRS-REPAIR & RESTORATION Joe’s Furniture Upholstery.................... Page 04.............773-965-4828 CHEESE-MELTING Michael’s Premium Melting Cheese..... Page 13.............847-432-3380 CHEESECAKES Eli’s Cheesecake...................................... Page 05.............773-736-7417 CHEESES WisconCaputo Cheese........................... Page 07.............708-450-0074 CHICKEN-PROGRAMS FSI/Foodservice Solutions...............................................847-719-6088 CHILI Bistro Soups (Div of Vienna Beef)...................................773-278-7800 CLASSIFIED ADVERTISING Food Industry News..........................................................847-699-3300 CLEANING PRODUCTS C-Soap a div of CSI Coker Service........ Page 24.............888-908-5600 SuperClean.........................................................................847-361-0289 CLEANING SERVICES Cruz’ s Cleaning Services...................... Page 29.............630-379-3732 Cleanline Restore & Clean................................................815-276-9488 COCKTAIL MIXERS Monin....................................................... Page 21.............708-439-2631 COFFEE ROASTERS Tec Foods Inc.....................................................................773-638-5310 Tugboat Coffee...................................................................630-390-6613 COFFEE SYRUPS Monin....................................................... Page 21.............708-439-2631 CONDIMENTS Big Fork Brands.................................................................312-206-9444 Red Gold.............................................................................765-557-5500 CONSULTANTS-BBQ Pork Mafia Inc......................................... Page 12.............312-543-5368 CONTRACT LABOR PROVIDERS Midway Staffing...................................... Page 26.............708-397-8800 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef)...................................773-278-7800 COOKING EQUIPMENT Ramar Supply Co.................................... Page 25.............708-233-0808 Berkel Midwest..................................................................800-921-9151 COOKING EQUIPMENT-REPAIR Berkel Midwest..................................................................800-921-9151 CORNED BEEF-FRESH Vienna Beef........................................................................773-278-7800 CORPORATE GIFTS Vienna Beef........................................................................773-278-7800 COST REDUCTION EXPERT Sculpture Hospitality.............................. Page 43.............773-454-1300 CPA FIRMS Ahlbeck Cook & Associates................... Page 04.............847-334-9798 CREDIT CARD PROCESSING Breakthrough Business Advsors LLC.............................262-716-4983 CREPE BATTER Tec Foods Inc.....................................................................773-638-5310 CULINARY SERVICES Charlie Baggs Inc.................................... Page 14.............312-523-5238 DAIRY-DISTRIBUTOR Instantwhip Chicago.............................. Page 08.............773-235-5588 DAIRY-PRODUCTS V Marchese Produce.............................. Page 08.............414-289-0995 DELI-MEATS Badger Hams........................................... Page 19.............414-645-1756 DESSERT SUPPLIES Fox Valley Farms................................................................630-231-3005 DESSERTS Chicago Sweet Connection.................... Page 41.............773-283-4430
Classifieds / Buyer’s Directory DESSERTS (Cont.) Eli’s Cheesecake...................................... Page 05.............773-736-7417 Dessert Werks....................................................................847-487-8239 Fox Valley Farms................................................................630-231-3005 DESSERTS-WHOLESALE Lezza Spumoni & Desserts................... Page 47.............708-547-5969 DIRECT MAIL PROGRAMS Food Industry News..........................................................847-699-3300 DIRTY SODA SYRUPS Monin....................................................... Page 21.............708-439-2631 DISHMACHINE-SALES & SERViCE Meikem Supply Inc................................. Page 03.............847-427-3344 DISHWASHING & CHEMICALS C-Soap a div of CSI Coker Service........ Page 24.............888-908-5600 DISINFECTING SERVICES Sexton Group Floor Care........................ Page 11.............847-827-1188 DISPOSABLE PACKAGING Berkel Midwest..................................................................800-921-9151 DISPOSABLES Gordon Food Service............................. Page 46.............800-968-7500 Schultz Supply...................................................................708-652-2020 DRAM SHOP INSURANCE Heil & Heil Insurance Agency................ Page 14.............847-866-7400 Serpe Insurance...................................... Page 26.............773-871-0809 DRAPERIES-CLEANING Sexton Complete Care............................ Page 11.............847-827-1188 DUCT CLEANING Enviromatic Corp of America................ Page 30.............800-325-8476 Olympia Maintenance.......................................................708-344-0344 EDIBLE FLOWERS Local Leaf Farm...................................... Page 21.............847-508-7484 EGG ROLLS Royal Rolls Gourmet Egg Roll............... Page 25.............312-563-0299 EGGS Meadowbrook Egg & Dairy Company.............................773-523-8861 EMPLOYEE HANDBOOKS Employco USA...................................................................630-286-7381 ENDORSED VENDOR PARTNER Employco USA...................................................................630-286-7381 J&J Gaming........................................................................833-788-1949 ENTREES-PREPARED My Father’s Best................................................................630-230-0332 ETHNIC FOODS Kikkoman Sales USA.........................................................630-954-1244 FILTERS-EXHAUST SYSTEMS Olympia Maintenance.......................................................708-344-0344 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety.......................... Page 45.............847-695-5990 Fredriksen Fire Equipment Co............... Page 44.............630-595-9500 FIRE-EXTINGUISHERS Fox Valley Fire & Safety.......................... Page 45.............847-695-5990 Fredriksen Fire Equipment Co............... Page 44.............630-595-9500 FLATBREAD PIZZAPREPARED Third Stone Pizza.................................... Page 02.............224-420-1009 FLATBREADS Pronto Panificio...................................... Page 15.............312-907-9448 Third Stone Pizza.................................... Page 02.............224-420-1009 FLAVORINGS Monin....................................................... Page 21.............708-439-2631 FLOOR INSTALLATION & MAINTENANCE Sexton Complete Floor Care.................. Page 11.............847-827-1188 Classic Touch Floor Care...................................................847-513-3501 FOOD DISTRIBUTORS Chef’s Kitchen/Dearborn....................... Page 12.............773-801-1600 Devanco Foods....................................... Page 29.............847-228-7070 Gordon Food Service............................. Page 46.............800-968-7500 Performance Foodservice..................... Page 13.............630-896-1991 V Marchese Produce.............................. Page 08.............414-289-0995 Alfa Restaurant Supply.....................................................773-588-6688 Anichini Brothers...............................................................312-644-8004 Artisan Specialty Foods....................................................708-762-5238 Chef’s Quality Meats.........................................................708-333-0880 Olympia Food Industries...................................................847-349-9358 Tec Foods Inc.....................................................................773-638-5310 FOOD INVENTORY CONTROL Sculpture Hospitality.............................. Page 43.............773-454-1300 FOOD PHOTOGRAPHY Food Photo Studio.................................. Page 22.............630-283-0038
Food Industry News® — November 2026 FOOD PLANT STAFFING & LABOR Midway Staffing...................................... Page 26.............708-397-8800 FOOD PRODUCT DEVELOPMENT Charlie Baggs Inc.................................... Page 14.............312-523-5238 FOOD PRODUCTS Badger Hams........................................... Page 19.............414-645-1756 Devanco Foods....................................... Page 29.............847-228-7070 Michael’s Premium Melting Cheese..... Page 13.............847-432-3380 Royal Rolls Gourmet Egg Roll............... Page 25.............312-563-0299 Unilever Food Solutions......................... Page 40.............630-342-3641 WisconCaputo Cheese........................... Page 07.............708-450-0074 My Father’s Best................................................................630-230-0332 Neil Jones Food Company................................................800-543-4356 Olympia Food Industries...................................................847-349-9358 FOODSERVICE EQUIPMENT Thunderbird Food Machinery................ Page 40.............866-451-1668 Berkel Midwest..................................................................800-921-9151 Losurdo Inc........................................................................630-833-4650 Redco Foodservice Equipment........................................800-722-5460 FOODSERVICE EQUIPMENT-REPAIR CSI............................................................ Page 10.............888-908-5600 Ice Solutions 24...................................... Page 24.............847-987-9738 Berkel Midwest..................................................................800-921-9151 FOODSERVICE- LAYOUT & DESIGN Losurdo Inc........................................................................630-833-4650 Sarfatty Associates...........................................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI............................................................ Page 10.............888-908-5600 Berkel Midwest..................................................................800-921-9151 FOODSERVICE-SUPPLIES Ramar Supply Co.................................... Page 25.............708-233-0808 Berkel Midwest..................................................................800-921-9151 FRANCHISE-CONSULTANTS Big Sky Franchise Team....................................................855-824-4759 FREEZERS-ALL TYPES Custom Cooler & Freezer....................... Page 12.............630-879-3131 FRYERS Berkel Midwest..................................................................800-921-9151 FSI/Foodservice Solutions...............................................847-719-6088 FURNISHINGS Zap Props...........................................................................773-376-2278 GAMING TERMINALS Aces Up Gaming................................................................773-209-4800 J&J Gaming........................................................................833-788-1949 GASKET MFG & REPLACEMENT RM Services............................................ Page 12.............331-300-7955 GASKET REPLACEMENT SERVICE Gasket Guy of NW Chicago.................... Page 03.............847-270-8091 GELATO Lezza Spumoni & Desserts................... Page 47.............708-547-5969 Fox Valley Farms................................................................630-231-3005 GELATO EQUIPMENT & SUPPLIES Kool Technologies.................................. Page 14.............630-483-2256 GIARDINIERA E Formella & Sons.................................. Page 42.............708-598-0909 V Formusa Company.........................................................847-813-6040 GLASSWARE Schultz Supply...................................................................708-652-2020 GREASE REMOVAL SERVICE Green Grease Environmental............................................855-645-2246 Hopkins Grease Solutions LLC........................................847-458-1010 Kaluzny Brothers Inc.........................................................815-744-1453 Mahoney Environmental Inc.............................................815-730-2088 GREASE TRAP CLEANING A & J Sewer Service..........................................................847-701-5836 GREASE TRAP PUMPING SERVICE Tierra Environmental.............................. Page 28.............888-551-1998 Kaluzny Brotherrs Inc........................................................815-744-1453 Mahoney Environmental Inc.............................................815-730-2088 GREASE TRAP SERVICE Tierra Environmental.............................. Page 28.............888-551-1998 GREASE-EXHAUST CLEANING Enviromatic Corp of America................ Page 30.............800-325-8476 Olympia Maintenance.......................................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods....................................... Page 29.............847-228-7070 Olympia Food Industries...................................................847-349-9358
Food Industry News® — November 2026 GYROS Devanco Foods....................................... Page 29.............847-228-7070 Olympia Food Industries...................................................847-349-9358 H/R-HUMAN RESOURCE SERVICES Employco USA...................................................................630-286-7381 HALAL FOOD PRODUCTS Devanco Foods....................................... Page 29.............847-228-7070 HAM Badger Hams........................................... Page 19.............414-645-1756 HAMBURGER PATTIES-FRESH Northwest Meat Company..................... Page 15.............312-733-1418 HAMBURGER PATTY MANUFACTURER Devanco Foods....................................... Page 29.............847-228-7070 HEALTH INSURANCE Employco USA...................................................................630-286-7381 HEATING & AIR CONDITIONER SERVICE & REP Mechanical 24......................................... Page 24.............847-987-9738 Evolution Mechanical Heating & Cooling........................224-600-9326 HOLIDAY LIGHTS INSTALL/REMOVE Sparkle Squad of Chgo North SideNorth .......................773-255-6771 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America................ Page 30.............800-325-8476 Olympia Maintenance.......................................................708-344-0344 HOT DOGS Crawford Sausage.............................................................773-277-3095 Vienna Beef........................................................................773-278-7800 HVAC REPAIR & MAINTENANCE Giant Refrigeration............................................................773-539-9629 ICE CREAM Instantwhip Chicago.............................. Page 08.............773-235-5588 Fox Valley Farms................................................................630-231-3005 ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies.................................. Page 14.............630-483-2256 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies.................................. Page 14.............630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago.............................. Page 08.............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 Ice Solutions 24...................................... Page 24.............847-987-9738 Empire Cooler Service.......................................................312-733-3900 INGREDIENT SUPPLIERS Famar Flavors.......................................... Page 26.............708-926-2951 INSURANCE Cacciatore Insurance.............................. Page 06.............312-264-6055 Heil & Heil Insurance Agency................ Page 14.............847-866-7400 Serpe Insurance...................................... Page 26.............773-871-0809 ISU Northwest Insurance Services..................................847-310-0400 Society Insurance..............................................................888-576-2438 INSURANCE SERVICES Cacciatore Insurance.............................. Page 06.............312-264-6055 Serpe Insurance...................................... Page 26.............773-871-0809 Gus Romas.........................................................................847-525-2846 INSURANCE UNDERWRITTING Society Insurance..............................................................888-576-2438 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance.............................. Page 06.............312-264-6055 Heil & Heil Insurance Agency................ Page 14.............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 29.............847-228-7070 Serrelli’s Foods....................................... Page 32.............877-385-BEEF ITALIAN FOOD SPECIALTIES E Formella & Sons.................................. Page 42.............708-598-0909 ITALIAN SAUSAGE Anichini Brothers...............................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co.................................... Page 25.............708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA.........................................................630-954-1244
Classifieds / Buyer’s Directory JUICER REPAIR & MAINTENANCE Up ‘N Adam Service & Supply Inc........ Page 28.............877-876-2326 Berkel Midwest..................................................................800-921-9151 JUICERS-FRUIT & VEGETABLES Berkel Midwest..................................................................800-921-9151 KETCHUP Red Gold.............................................................................765-557-5500 KITCHEN EQUIPMENT A D E Foodservice Equipment..........................................630-628-0811 Berkel Midwest..................................................................800-921-9151 KITCHEN FLOORING Sexton Complete Floor Care.................. Page 11.............847-827-1188 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America................ Page 30.............800-325-8476 Olympia Maintenance.......................................................708-344-0344 LABOR MANAGEMENT SERVICES Midway Staffing...................................... Page 26.............708-397-8800 LAW FIRMS Tuckey Law.............................................. Page 40.............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 14.............847-866-7400 Serpe Insurance...................................... Page 26.............773-871-0809 LIQUOR-WHOLESALE Brody Beverage Co................................. Page 39.............773-219-2993 MARINADES FOR FOOD MFR’S Famar Flavors.......................................... Page 26.............708-296-2951 MAYONNAISE Columbus Vegetable Oils....................... Page 31.............773-265-6500 Unilever Food Solutions......................... Page 40.............630-432-3641 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest..................................................................800-921-9151 MEAT STICKS Big Fork Brands.................................................................312-206-9444 MEATS -WHOLE PIGS-GOATS-LAMB Park Packing Company.......................... Page 30.............773-254-0100 MEAT-WHOLESALE Devanco Foods....................................... Page 29.............847-228-7070 Gordon Food Service............................. Page 46.............800-968-7500 New S B L Inc.......................................... Page 10.............773-376-8280 Northwest Meat Company..................... Page 15.............312-733-1418 Park Packing Company.......................... Page 30.............773-254-0100 Anichini Brothers...............................................................312-644-8004 Chef’s Quality Meats.........................................................708-333-0880 International Meat Company............................................773-622-1400 MEDITERRANEAN FOODS Olympia Food Industries...................................................847-349-9358 MENUS-CUSTOM PRINTED Accurate Printing...............................................................708-824-0058 MILK Instantwhip Chicago.............................. Page 08.............773-235-5588 MOCKTAIL MIXERS Monin....................................................... Page 21.............708-439-2631 OIL-FRYING RTI Restaurant Technologies Inc.......... Page 46.............312-504-4565 OILS & FATS-COOKING Columbus Vegetable Oils....................... Page 31.............773-265-6500 RTI Restaurant Technologies Inc.......... Page 46.............312-504-4565 OILS & SHORTENING Columbus Vegetable Oils....................... Page 31.............773-265-6500 OILS- FILTERING & RECYCLING RTI Restaurant Technologies Inc.......... Page 46.............312-504-4565 OILS-COOKING/BULK Columbus Vegetable Oils....................... Page 31.............773-265-6500 OLIVE OILS Columbus Vegetable Oils....................... Page 31.............773-265-6500 OVENS-PIZZA N. American Pizza & Culinary Acad....... Page 20.............630-395-9958 PAINTING CONTRACTORS Sexton Complete Care............................ Page 11.............847-827-1188 PANCAKE-BATTER & MIX Tec Foods Inc.....................................................................773-638-5310 PAPER-PRODUCTS Ramar Supply Co.................................... Page 25.............708-233-0808 Alfa Restaurant Supply.....................................................773-588-6688
Page 35 PARTY-FAVORS & SUPPLIES Ramar Supply Co.................................... Page 25.............708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta..........................................773-745-5888 PASTRIES Chicago Sweet Connection.................... Page 41.............773-283-4430 Dessert Werks....................................................................847-487-8239 PATIO ENCLOSURES Thatcher Oaks Awnings......................... Page 06.............630-833-5700 PATIO HEATERS TNG Industries........................................ Page 28.............708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest..................................................................800-921-9151 PAYROLL SERVICES Employco USA...................................................................630-286-7381 PEPPER JAMS Rollicking Buckaroo..........................................................415-737-5265 PEST CONTROL Rose Pest Solutions..........................Page 27..........800-GOTPEST PHOTOGRAPHY Food Photo Studio.................................. Page 22.............630-283-0038 All Events Photography.....................................................312-543-2100 PICKLES & RELISH Vienna Beef........................................................................773-278-7800 PITA BREAD Olympia Food Industries...................................................847-349-9358 PIZZA CONSULTANTS N. American Pizza & Culinary Acad....... Page 20.............630-395-9958 PIZZA CRUST Pronto Panificio...................................... Page 15.............312-907-9448 PIZZA SAUCE Neil Jones Food Company................................................800-543-4356 Red Gold.............................................................................765-557-5500 PIZZA SAUSAGE Anichini Brothers...............................................................312-644-8004 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers...............................................................312-644-8004 POINT OF SALE SYSTEMS Breakthrough Business Advisors LLC............................262-716-4983 PORK IDEAS AND MARKETING Illinois Pork Producers Association..... Page 27.............217-529-3100 PORK PRODUCTS Park Packing Company.......................... Page 30.............773-254-0100 Peer Foods..........................................................................773-927-1440 POS SYSTEM PROGRAMMING & CONSULTING Flash Transact....................................................................312-796-6857 POS SYSTEMS Viore POS and Foods........................................................708-773-0026 POULTRYALL TYPES Northwest Meat Company..................... Page 15.............312-733-1418 POULTRY-FRESH New S B L Inc.......................................... Page 10.............773-376-8280 PRE-CUT FRUITS & VEGETABLES Cut Fresh LLC.......................................... Page 04.............866-563-4728 PRESSURE WASHING Olympia Maintenance.......................................................708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing...............................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons.................................. Page 42.............708-598-0909 PRODUCEPRE- CUT Cut Fresh LLC.......................................... Page 04.............866-563-4728 PRODUCE DISTRIBUTORS V Marchese Produce.............................. Page 08.............414-289-0995 PRODUCE-WHOLESALE Local Leaf Farm...................................... Page 21.............847-508-7484 PROPANE TANK EXCHANGE Your Propane Guys............................................................630-479-9750 PROPERTYTAXREAL ESTATE LAW Reveliotis Law PC................................... Page 26.............312-230-0160 PROPERTY & CASUALTY INSURANCE Heil & Heil Insurance Agency................ Page 14.............847-866-7400 Society Insurance..............................................................888-576-2438 PUBLISHING Food Industry News..........................................................847-699-3300 REAL ESTATE BROKERS Gus Romas.........................................................................847-525-2846
Page 36 REAL ESTATE LAW Reveliotis Law PC................................... Page 26.............312-230-0160 REFRIGERATION Redco Foodservice Equipment........................................800-722-5460 REFRIGERATION EQUIPMENT REPAIR CSI............................................................ Page 10.............888-908-5600 Kool Technologies.................................. Page 14.............630-483-2256 Mechanical 24......................................... Page 24.............847-987-9738 Evolution Mechanical Heating & Cooling........................224-600-9326 REFRIGERATION SERVICE Ice Solutions 24...................................... Page 24.............847-987-9738 REFRIGERATION SERVICE & REPAIR Giant Refrigeration............................................................773-539-9629 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer....................... Page 12.............630-879-3131 Schultz Supply...................................................................708-652-2020 RESTAURANT CLEANING SERVICE Cruz’s Cleaning Service......................... Page 29.............630-379-3732 RESTAURANT DESIGN Ullo Designs.......................................................................312-296-8556 RESTAURANT EQUIP MANUFACTURERS EmberGlo................................................. Page 24.............866-705-0515 RESTAURANT EQUIPMENT Optimal Automatics................................ Page 30.............847-439-9110 Wood Food Systems.............................. Page 02.............847-949-9663 Berkel Midwest..................................................................800-921-9151 FSI/Foodservice Solutions...............................................847-719-6088 Losurdo Inc........................................................................630-833-4650 Schultz Supply...................................................................708-652-2020 RESTAURANT EQUIPMENT & SUPPLIES CES Nationwide...................................... Page 25.............773-533-3333 Custom Cooler & Freezer....................... Page 12.............630-879-3131 Ramar Supply Co.................................... Page 25.............708-233-0808 Alfa Restaurant Supply.....................................................773-588-6688 Berkel Midwest..................................................................800-921-9151 Schultz Supply...................................................................708-652-2020 RESTAURANT EQUIPMENT PARTS CSI............................................................ Page 10.............888-908-5600 Berkel Midwest..................................................................800-921-9151 RESTAURANT EQUIPMENT REPAIR CSI............................................................ Page 10.............888-908-5600 RM Services............................................ Page 12.............331-300-7955 Up ‘N Adam Service & Suppy Inc......... Page 28.............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 25.............630-560-5374 Berkel Midwest..................................................................800-921-9151 RESTAURANT FURNITURE Richardson Seating FSE Division.......... Page 18.............312-829-4040 RESTAURANT INSURANCE Society Insurance..............................................................888-576-2438 RESTAURANT REAL ESTATE SALES John Moauro Home Finders USA....................................708-921-4939 Nick Dibrizzi/Coldwell Banker...........................................708-562-9328 Ted Aretos/ Eatz & Associates.........................................815-761-8334 RESTAURANT-DESIGNERS Losurdo Inc........................................................................630-833-4650 Sarfatty Associates...........................................................847-920-1100 RE-UPHOLSTERY Chicago Booth......................................... Page 42.............773-378-8400 Joe’s Furniture Upholstery.................... Page 04.............773-965-4828 ROOF TOP GREASE CONTAINMENT SYSTEMS Enviromatic Corp of America................ Page 30.............800-325-8476 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing.................. Page 09.............708-387-9784 RUBS Char Crust................................................ Page 28.............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 Simply Salsa............................................ Page 42.............630-519-5860
Classifieds / Buyer’s Directory SANITATION CERTIFICATION Illinois Restaurant Association............. Page 44.............312-787-4000 Badger Food Service Consulting......................................262-902-2947 SAUCES Big Fork Brands.................................................................312-206-9444 My Father’s Best................................................................630-230-0332 SAUCES & GRAVIES Unilever Food Solutions......................... Page 40.............630-432-3641 SAUSAGE Anichini Brothers...............................................................312-644-8004 Big Fork Brands.................................................................312-206-9444 Crawford Sausage.............................................................773-277-3095 Vienna Beef........................................................................773-278-7800 SCALES Berkel Midwest..................................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company....................... Page 02.............773-847-1820 SEAFOOD Fisherman’s Pride................................... Page 23.............800-543-2110 SEASONING BLENDS Rollicking Buckaroo..........................................................415-737-5265 SEASONING BLENDS FOR MFR’S Famar Flavors.......................................... Page 26.............708-926-2951 SEATING Dearborn Sourcing LLC......................... Page 16.............312-243-6214 Richardson Seating FSE Division.......... Page 18.............312-829-4040 Trendler Inc.........................................................................773-255-4407 Waco Manufacturing.........................................................312-733-0054 SEWER(MAINT)-RODDING & JETTING Tierra Environmental.............................. Page 28.............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 SLICERSAUTOMATED Berkel Midwest..................................................................800-921-9151 SLICERS-SALES & SERVICE Berkel Midwest..................................................................800-921-9151 SLOT MACHINES J&J Gaming........................................................................833-788-1949 SOAPS & DETERGENTS Meikem Supply Inc................................. Page 03.............847-427-3344 SOCIAL MEDIA MARKETING Chicago Social Media Mktg Group....... Page 46.............847-387-9873 SOFT DRINKS United Purchasing Co............................ Page 03.............630-833-2713 PepsiCo Foodservice.........................................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies.................................. Page 14.............630-483-2256 SOFT SERVICE MIX Fox Valley Farms................................................................630-231-3005 SOUP BASES Unilever Food Solutions......................... Page 40.............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.....................................................................773-638-5310 SPICES & SEASONING BLENDS Char Crust................................................ Page 28.............773-528-0600 STAFFING AGENCIES Midway Staffing...................................... Page 26.............708-397-8800 STEAKS-PORTION CONTROLLED Northwest Meat Company..................... Page 15.............312-733-1418 STEAM CLEANING Olympia Maintenance.......................................................708-344-0344 SUGAR FREE GOURMET SAUCES Monin....................................................... Page 21.............708-439-2631 SUGAR FREE SYRUPS Monin....................................................... Page 21.............708-439-2631 SUPERMARKET EQUIPMENT Berkel Midwest..................................................................800-921-9151 SUPERMARKET EQUIPMENT REPAIR Up ‘N Adam Service & Supply Inc........ Page 28.............877-876-2326 Berkel Midwest..................................................................800-921-9151
Food Industry News® — November 2026 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest..................................................................800-921-9151 TABLES-ALL TYPES Chicago Booth......................................... Page 42.............773-378-8400 Richardson Seating FSE Division.......... Page 18.............312-829-4040 Waco Manufacturing.........................................................312-733-0054 TAMALES Supreme Frozen Products................................................773-622-3777 TAX APPEALS (PROPERTY) Reveliotis Law PC................................... Page 26.............312-230-0160 TAX PAYMENTS Cook County Treasurers Office........................................312-443-5100 THEATERS AND VENUES Onesti Entertainment Corporation...................................630-962-7000 TILE & GROUTCLEAN/RESTORE Classic Touch Floor Care...................................................847-513-3501 TOMATO PRODUCTS Neil Jones Food Company................................................800-543-4356 Red Gold.............................................................................765-557-5500 TRADE PUBLICATIONS Food Industry News..........................................................847-699-3300 TRUCK BODIES-SALES & REPAIR Paramount Truck Body.......................... Page 22.............312-666-6441 UPHOLSTERY CLEANING Sexton Group Floor Care........................ Page 11.............847-827-1188 VEGETABLES-FIRE ROASTED Neil Jones Food Company................................................800-543-4356 VEHICLE WRAPS Paramount Truck Body.......................... Page 22.............312-666-6441 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America................ Page 30.............800-325-8476 Olympia Maintenance.......................................................708-344-0344 VERTICAL BROILERS Optimal Automatics................................ Page 30.............847-439-9110 VIDEO GAMING J&J Gaming........................................................................833-788-1949 VIDEO GAMING TERMINALS J&J Gaming........................................................................833-788-1949 VIDEO PRODUCTION SERVICES Big Ears...............................................................................312-543-0037 WAFFLE-BATTER & MIX Tec Foods Inc.....................................................................773-638-5310 WALK-IN COOLER REPAIR & MAINTENANCE Mechanical 24......................................... Page 24.............847-987-9738 Evolution Mechanical Heating & Cooling........................224-600-9326 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer....................... Page 12.............630-879-3131 WAREHOUSE LABOR Midway Staffing...................................... Page 26.............708-397-8800 WEBSITE DESIGN Americaneagle.com................................ Page 33.............847-699-0300 WEDDING CAKES Ideal Bakery........................................................................773-631-6897 WELDING & FABRICATING KOP Ind. Welding & Fabrication............ Page 16.............630-930-9516 WHIPPED CREAM Instantwhip Chicago.............................. Page 08.............773-235-5588 WIND SCREENS Thatcher Oaks Awnings......................... Page 06.............630-833-5700 WINDOW CLEANING SERVICE Sparkle Squad of Chgo North SideNorth .......................773-255-6771 WOOD FLOOR CARE Sexton Group Floor Care........................ Page 11.............847-827-1188 Classic Touch Floor Care...................................................847-513-3501 WORKERS COMP INSURANCE Heil & Heil Insutance Agency................ Page 14.............847-866-7400 Serpe Insurance...................................... Page 26.............773-871-0809 Employco USA...................................................................620-286-7381 Society Insurance..............................................................888-576-2438 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies.................................. Page 14.............630-483-2256
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Consumers Using GLP-1 Medications Are Rethinking Their Meals For many Americans using GLP-1 medications, the biggest change isn’t simply eating less food. It’s thinking differently about what goes on the plate in the first place. New research from the National Frozen & Refrigerated Foods Association (NFRA) finds that nearly one-third of current GLP-1 users say they have become more selective about what goes into their grocery basket, while a similar share report planning meals and snacks more carefully than they did six months ago. “What stands out in this research is the level of intentionality we’re seeing among GLP-1 users,” said Tricia Greyshock, president and CEO of NFRA. “Consumers are becoming more selective, planning ahead more often, and placing a greater premium on foods that help them get more from every eating occasion. As eating habits evolve, people are paying closer attention to protein, portion sizes, and overall nutrition, seeking foods that align with their goals while fitting seamlessly into their everyday routines.” Smaller Meals Need to Work Harder Many GLP-1 users report paying more attention to protein (30%), hydration (29%), fiber (28%), and digestive health (19%) than they did six months ago.
They are also more likely to plan meals and snacks carefully (30%) and be more selective about what goes into their grocery baskets (31%). The findings suggest that consumers aren’t simply looking for smaller portions. They’re looking for foods that help them get more nutrition from those portions. In fact, 84% of GLP-1 users say it is important that foods help them feel full or satisfied, while 81% say high-protein foods are important when deciding what to buy. Those priorities are translating into measurable changes in the grocery cart. Since starting GLP-1 medications: • 52% report buying more yogurt, cottage cheese, and other high-protein dairy products. • 43% are purchasing more protein drinks. • 42% are buying more frozen proteins. • 41% are purchasing more soups and lighter meal options. • 40% are buying more frozen vegetables. Convenience is Being Redefined Nutrition may be receiving more attention, but convenience remains essential. Frozen and refrigerated foods can provide practical portion options, require minimal preparation, and help consumers keep a variety of foods readily available.
“Running consistent, large ads in Food Industry News attracts attention. We consistently get calls from chains and independent accounts interested in buying from us.” – Nancy D’Alessio, Owner, Il Mulino di Valenzano Bakery
Nestlé Toll House brings some holiday magic to the kitchen with its first-ever 12 Days of Nestlé Toll House Advent Calendar, featuring a variety of cookie doughs and morsels from new seasonal innovations to beloved baking favorites for festive moments with family and friends. – Source: PR Newswire
Don’t Miss SHMOOZEFEST – TUESDAY, DECEMBER 8, 2026 Moretti’s Chicago 6727 N. Olmsted, Chicago 5 - 9 p.m.
Our December 8th Shmoozefest event features a panel of three industry experts sharing ideas and insights, followed by a live Q&A session to help you address your questions. Dirk Ahlbeck
Nate Zureikat
Lauren Tuckey
The panel will be moderated by Dirk Ahlbeck, CPA, and partner in Ahlbeck & Cook, a firm dedicated to working with restaurants and all types of hospitality, food and beverage businesses. Panelists for this event also include Nate Zureikat – a food business attorney; and Lauren Tuckey – an attorney specializing in serving restaurant, food, beverage and hospitality businesses. Together they’ll discuss what lenders are looking for: red flags, traditional loans, alternative financing, equity funding, SBA loans, equipment financing, revenue-based financing, investor capital, private equity, crowdfunding, community grants, and more.
Call Today to Reserve Your Vendor Table: 847-699-3300
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Food Industry News® — November 2026
The Beef Stand by Buona Opens in Wicker Park Chicago’s Italian beef story has always started at the window. Buona gets back to those roots with the opening of The Beef Stand by Buona, a new walk-up Italian beef window at 1750 W. Division St. in Chicago. Located adjacent to The Original Rainbow Cone, The Beef Stand marks Buona’s first presence in Wicker Park and offers a streamlined, old-school way to experience one of the foods most synonymous with Chicago: walk up, order a beef and enjoy. While the pop-up concept is new, its inspiration goes back generations. Before Joe and Peggy Buonavolanto opened the first Buona restaurant in Berwyn in 1981, Joe’s brother, Carl “Uncle Junior” Buonavolanto, opened Chicago’s beloved Mr. Beef and taught Joe the original, time-honored method of preparing Italian beef. The brothers ultimately followed two different paths. Carl remained devoted to the singular neighborhood beef stand, while Joe set out to bring the family’s beef to communities throughout Chicagoland. More than four decades later, The Beef Stand brings those two paths together again: the Buona legacy served through the simple walk-up format that helped define Chicago’s Italian Beef culture.
Supplier Vulnerabilities In the food industry, loyalty is earned and highly valued. Successful operators often stay with suppliers they know and trust, making it difficult for new vendors to gain market share. But every supplier is vulnerable. Customers close, sell locations, reduce purchases, seek better value, or simply decide to try another option. And if customers only hear from you when a salesperson calls, you risk being viewed as just another supplier rather than a valued industry resource. Consistent marketing and advertising helps protect against these vulnerabilities. Maintaining visibility targeting existing customers while reaching new and emerging buyers keeps your company relevant and top of mind. Advertising combined with educational editorial exposure can also position your company as a knowledgeable category leader and expert. In a constantly changing market, visibility builds familiarity, trust and opens the door to future opportunities.
Chicagoland’s Most Dramatic Desserts! BLUE MONSTER CHEESECAKE Calling all chocolate lovers! Sink your fork into our decadent Blue Monster Cheesecake, a rich, creamy chocolate cheesecake piled high with luscious blue cream cheese, crunchy Oreo® cookies, and irresistible chunks of our homemade chocolate chunk cookies. Every bite is loaded with chocolatey, cookie-packed goodness!
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Dairy Ecommerce Shows Significant Growth Reach our 65,000 monthly readers
The Food Industry’s Trusted Banking Specialist
Ecommerce has become a significant driver of dairy sales growth, with yogurt and cottage cheese leading the way, according to Circana. Dairy sales online have grown at a 20% compound annual rate over the past four years, with ecommerce accounting for 13% of dairy product growth. Consumer behavior around dairy delivery has shifted, with most ecommerce dairy shoppers now opting for home delivery, despite past concerns about delivering perishable foods. Amazon reported a 50% rise in monthly active perishable consumers since the start of the year, with shoppers who include perishables in their orders buying three times more units per order. – Source: FoodNavigator
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Food Industry News® — November 2026
Buying Groups and Co Ops: Are You Leaving Money on the Table? If you’re buying thousands of dollars in food, beverages, supplies and services every month, there’s an important question you should be asking: Are you getting everything you can from the money you’re already spending? Buying groups and buying co-ops have been part of the Chicagoland food industry for many years, but many operators still don’t fully understand the difference or the potential benefits. A buying group combines the purchasing power of many businesses. By participating, buyers may qualify for manufacturer rebates, special programs and other savings on products they may already be purchasing. A buying co-op can offer preferred pricing through its combined purchasing volume, but it may go a step further. In a true member owned co-op, paid members can have an ownership interest and may receive dividends or other financial benefits based on the co-op’s structure and performance. Chicagoland has local organizations such as UPG and Great American Restaurant Co Op, GARC, along with numerous national programs. These programs can be especially valuable for high volume restaurants, multi-unit operators and other food businesses with significant purchasing. The bottom line: You work hard for every dollar you earn. Make sure the dollars you spend are working just as hard for you.
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Food Industry News® — November 2026
Why Coffee Makes Chocolate Taste Better
Chocolate and coffee naturally complement each other due to shared chemical compounds like pyrazines, which are responsible for their roasted, nutty, and cocoa-like aromas. Both also contain methylbutanals and m e t h y lp r o p a n a l s , which add malty and cocoa-forward notes. These overlapping compounds explain why the two ingredients pair so harmoniously and why adding coffee to chocolate desserts amplifies their combined flavors. – Source: SeriousEats
The Forest Flavor Trend
The food and beverage industry is embracing forest-inspired flavors to cater to consumers seeking a connection with nature. Products such as juniper lattes, pine sodas and botanicalbased drinks are gaining popularity as they offer an escape from digital overstimulation and environmental concerns. Major companies such as PepsiCo and Torani are exploring these flavors, reflecting a broader trend toward natural and earthy ingredients. – The New York Times
Value-Driven Marketing for Chili’s
Chili’s has achieved 21 consecutive quarters of same-store sales growth, driven by a marketing strategy led by Brinker International Chief Marketing Officer George Felix. The company uses the Relevance, Ease and Distinctiveness framework to boost brand relevance and distinctiveness, with a focus on value perception. Chili’s also engages younger consumers through viral “culture pop” activations on TikTok, and is considering targeting Mexican quick-service restaurants in future campaigns. – Marketing Dive
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Ritter Sport, the premium German chocolate brand known for its iconic square bars, snap open packaging and high-quality, whole-ingredient inclusions, is launching at Target stores nationwide and unveiling an all-new lineup of fall flavors and formats.
Food Industry News® — November 2026
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Organic Growth Threatened by Supply Shortages Whole Foods Market CEO Jason Buechel warned that supply constraints pose a significant challenge to the organic industry’s continued rapid growth. With demand for organic products outstripping available supply, retailers like Whole Foods have had to scale back promotions and increasingly look to international producers to fill gaps, especially in high-growth segments like organic beef, where imports now dominate. Declining domestic organic acreage further exacerbates the issue, with US certified organic land dropping by nearly 2 million acres since 2021. Buechel emphasized that overcoming these supply challenges, through investments in domestic production and improved support for organic transition, is critical for reaching the industry’s $100 billion sales milestone. – Source: FoodNavigator
As the Official Cruise Line of the James Beard Foundation, Windstar Cruises promises both. The world’s leading small ship line has unveiled its 2027 lineup of James Beard Foundation Chef Sailings, featuring five culinary icons hosting voyages across three continents. Each sailing pairs a chef with a destination that has left a lasting mark on their cuisine, giving guests the chance to experience that connection firsthand.
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“Acknowledging the good that you already have in your life is the foundation for all abundance.” – Eckhart Tolle
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Food Industry News® — November 2026
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Park City Mountain Unveils ‘Larger Than Life,’ a Bold Vision for the Resort’s Next Chapter
Cheesecake Factory and Its Brands Expansion Strategy
The Cheesecake Factory is executing a measured but ambitious expansion strategy across its brands. This year, the company plans to open seven new Flower Child units, five to six Cheesecake Factory restaurants, six to seven North Italia locations and up to seven other Fox Restaurant Concepts venues. Cheesecake Factory is promoting its signature large portions and introducing new menu items at its namesake restaurants, while Flower Child, its fastcasual brand, continues to offer a health-forward, craveable menu at accessible price points, and North Italia is preparing to broaden its menu with lower-priced pasta dishes and lunch specials.
Park City Mountain introduced Larger Than Life, a new brand platform rooted in a simple belief: this mountain changes you. Not in some small, forgettable way – it settles into your legs the next morning, replays in your mind all summer, and returns as the trip you’re already planning for next winter. “This mountain is rooted in greatness – Olympians, record-breakers, pioneers – and that energy doesn’t leave. It lives in the snow, in the runs and in the air you breathe at elevation,” said Deirdra Walsh, Vice President and Chief Operating Officer of Park City Mountain. “Larger Than Life gives a name to what makes this mountain so special, while also challenging us to keep moving forward. We’re chasing one thing here - that every part of someone’s day should feel worthy of the mountain it happens on. This winter, that work will come to life in exciting new ways, with even more to come as we shape the future of the resort alongside our community.” Inspired by the scale, history and energy of the largest ski resort in the United States, Larger Than Life draws on 7,300 acres of possibility and the thousands of perfect moments that live across them – clearing the snow from your face on a powder day in McConkey’s Bowl, chasing a friend into town on Quit n’ Time, taking in the view from the top of Jupiter Peak, trading stories over Orange Bubble Bites when the lifts stop spinning. More than a campaign, the platform brings together significant investments, new infrastructure, global competition, immersive on-mountain experiences and a renewed commitment to planning for the resort’s future. Park City Mountain has always had a personality all its own, and Larger Than Life is part of a wider effort across Vail Resorts to bring each mountain’s personality fully to life. Larger Than Life will come alive during the 2026/27 season through elite competition and unexpected moments across the resort. Guests who visit Park City Mountain this winter can expect: • Shaun White’s The Snow League, coming to Park City Mountain January 21 through 23, 2027, bringing the world’s top halfpipe snowboarders and freeskiers to the resort for three days of competition, live music and immersive fan experiences. • The return of a 22-foot superpipe, which will remain a premier terrain park feature following The Snow League as the resort builds toward the 2034 Olympic Winter Games. • A traveling S’mores Sleigh delivering fireside treats to surprising locations around the mountain. • The expansion of our Peak to Plate one-of-a-kind skiing and dining experience that allows guests to eat their way across the mountain. About Park City Mountain: Park City Mountain is the largest ski and snowboard resort in the United States, offering 7,300 acres of terrain, more than 330 trails and two distinct base villages in the heart of Park City, Utah. Located approximately 35 minutes from Salt Lake City International Airport, the resort combines expansive mountain terrain with direct access to one of the country’s most celebrated mountain towns. Park City Mountain is part of the Vail Resorts network connected by the Epic Pass and is a proud venue for the Olympic Winter Games Salt Lake City-Utah 2034. For more info, visit ParkCityMountain.com.
Food Industry News® — November 2026
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Kikkoman Foods Opens Third Production Facility in Jefferson, Wis. Kikkoman Foods, Inc., the U.S. manufacturing arm of the world’s leading soy sauce brand, recently celebrated the official grand opening of its newest production facility in Jefferson, Wisconsin, which begins shipping product in fall 2026. The Jefferson plant represents KFI’s third U.S. production facility and expands Kikkoman’s ability to meet growing demand across retail, foodservice, and food manufacturing channels throughout North America. With manufacturing plants in Walworth, Wisconsin and Folsom, California, the new Jefferson facility will produce a range of Kikkoman products, including soy sauce, teriyaki sauce, and non-soy sauce-related seasonings for retail, foodservice and food manufacturing customers. The 240,000 square-foot building is a state-of-the-art facility featuring a highly flexible manufacturing layout capable of handling multiple products, viscosities, and packaging formats including glass, BPA-free plastic, industrial, and bulk sizing. Located within Jefferson’s planned Food & Beverage Innovation Campus, the facility also incorporates advanced digital manufacturing tools that enable paperless operations, real-time data visualization, and enhanced traceability. These measures support KFI’s commitment to reduce CO2 emissions by more than 50%, reduce water consumption per unit by more than 30%, and achieve a 100% recycling rate by 2030 as part of the company’s long term environmental strategy. – You can find Kimmokam Foods in our Buyer’s Guide under Japanese-Food Products.
A Versatile Flavor Shortcut Rollicking Buckaroo introduces their all-natural Pepper Jam which is available in foodservice-sized gallons. The Evanston, Illinois-based company brings their vegan and gluten-free jam with the perfect balance of sweet and heat, which will add flavor to a variety of menu items including burgers, sandwiches, pizza, tacos, dressings, sauces and more. The possibilities are endless. – You can find Rollicking Buckaroo in our directory under Pepper Jams.
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