FOOD INDUSTRY NEWS SEPTEMBER 2026
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SUPPORTING, EDUCATING AND CONNECTING CHICAGOLAND’S FOOD INDUSTRY FOR OVER 40 YEARS
Founder, Bennet Hagen at work with his father.
Hagen’s Fish Market: 80 Years of a Chicago Seafood Tradition For 80 years, Hagen’s Fish Market has been a Chicago seafood institution, built on family, tradition and a willingness to pursue the American Dream. The story began when two brothers – Bennett and Donald Hagan came to Chicago from Washington Island, Wisconsin, where their family was involved in the commercial fish business. After working in Chicago’s fish business and learning everything they could about it, the brothers decided it was time to take a chance of their own. They found a piece of property, opened their own fish market and smokehouse, and began what would become a remarkable family legacy.
Don Breede, second-generation owner
Eight decades later, Hagen’s remains in that same building and at the same location, with fourth generation owner Eric Hagen continuing the family tradition. Hagen’s is perhaps best known for its smoked fish and seafood, produced in the same smokehouse that has been part of the business for 80 years. The selection includes mackerel, salmon, lake trout, whitefish, sable, garlic pepper salmon, barbecue salmon, smoked shrimp, rainbow trout and eel. Crab and lobster are also available by the pound. And then there are the famous fried shrimp. See Hagen’s on page 44 Hagen’s offers deep
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Food Industry News® — September 2026
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For FREE samples, call Nancy – 630-290-7158 • 847-671-5216 Green City’s 25th Annual Chef BBQ The 25th Annual Chef BBQ takes place on Thursday, September 10, 2026 in Lincoln Park - 1817 N Clark St, Chicago, Illinois. This is Green City Market’s signature fundraiser and a celebration of the farmers, chefs, producers, and food community that make the Midwest one of the most vibrant food regions in the country. Chef BBQ brings together 100 of Chicago’s top restaurants, brewers, distillers, winemakers, and mixologists to create tasting portions and craft beverages featuring ingredients sourced directly from Green City Market’s local, sustainable farmers. Guests enjoy unlimited tastings, craft cocktails, wine, beer, live-fire cooking, and the opportunity to connect with the chefs, farmers, and producers who help shape our regional food system. For more info, visit greencitymarket.org/chef-bbq.
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Lifeway’s Julie Smolyansky Among ‘Top Women in Grocery’ for Second Consecutive Year Lifeway Foods, Inc. the leading U.S. supplier of kefir and fermented probiotic products to support the microbiome, announced that its President and CEO, Julie Smolyansky, has been honored as one of Progressive Grocer’s 2026 Top Women in Grocery for the second consecutive year. The Top Women in Grocery award, one of the most respected honors in the retail and consumer packaged goods industry, has celebrated female executives who are redefining the grocery space through innovation, business excellence, and mentorship for two decades. As a second-year honoree, Julie’s recognition reflects her sustained impact on Lifeway’s growth and on emerging trends reshaping the grocery aisle.
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Food Food Industry Industry News News Issue Issue XX 9 - September - Month XXXX 2026 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Dr., Ste. 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Dr., Ste. 210, Park Ridge, IL 60068-1452.
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Michelin-Starred Indienne from Chef Sujan Sarkar Named to Prestigious ‘World’s 50 Best’ Discovery List Indienne, Chicago’s first-ever Indian Michelin-starred restaurant from acclaimed Chef and Restaurateur Sujan Sarkar, is proud to announce its addition into World’s 50 Best Discovery list this summer. Opened in September 2022 in Chicago’s River North neighborhood 217 W. Huron, Indienne continues to push culinary boundaries by reimagining Indian cuisine through a progressive, modern lens. Chef Sarkar, a two-time James Beard Award finalist for “Best Chef: Great Lakes,” expertly entwines his decades of modern European training with the ancient, bold flavors found throughout the Indian Subcontinent. “At Indienne, we promise a masterful food and beverage experience, the highest standards of hospitality, and an elegant yet lively atmosphere,” says Chef Sarkar. “It’s a distinct honor to be recognized by the world’s most prestigious culinary academies and included on the 50 Best Discovery list.” Indienne’s name reflects cross-cultural elegance, referencing a style of textile design originally found in India that became highly popularized in Europe between the 17th and 19th centuries. Diners visiting Indienne can experience this progressive vision firsthand through Chef Sarkar’s carefully orchestrated tasting menus, which balance traditionalism alongside modernism.
Meet Local Leaf Farm: Where Freshness Grows Indoors Local Leaf Farm is an indoor hydroponic microgreen and lettuce farm and retail storefront, right in the heart of downtown Highland Park. A question that comes up often is, “So, where is the farm? Or where are you actually growing?” Their answer is always the same: Right there, in the store! Growing around 40 varieties of microgreens and 10 types of leafy lettuces, they have loyal partnerships with restaurants, chefs, grocery stores, weekly subscribers, and walk-in customers. Founded by Stefanie and Danny, a husband and wife team, they opened Local Leaf Farm to connect the community with real food. With a background in mechanical engineering, Danny has designed buildings and commercial spaces for nearly 20 years, most recently in lettuce, tomato and marijuana grow facilities. Stefanie has a background in magazine journalism and education, with a true enjoyment for connecting and developing relationships with others. Their indoor farm is located at 1849 Greenbay Road Suite 159 in Highland Park, Illinois and is open Tuesday through Saturday.
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Food Industry News® — September 2026
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Younger Patrons Gravitate to Cheesecake Factory The Cheesecake Factory achieved a milestone in the second quarter, with revenue topping $1 billion for the first time. The chain, which is appealing to younger customers to boost market share and brand loyalty, also reported positive same-store sales for the second consecutive quarter. Menu innovation, digital reinvention and an enhanced social media presence are key strategies, with new offerings like Bites and Bowls appealing to diverse tastes. The return of Gen Z to malls has also benefited the brand. – FSR Magazine
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September 2026 ALEF SAUSAGE & DELI 354 Town Line Rd. MUNDELEIN, IL 847-566-0008. If you’re putting together a charcuterie board, you definitely need to stop here. The selection of sausages and deli meats is incredible. I picked up some of their Hungarian sliced salami at the deli counter, along with a package of their Uncured Turkey Dry Salami. I also grabbed one of their cheese-filled rolls from the counter, and it was delicious, along with a package of Kopobka wafer cookies. They carry a variety of grocery items, prepared foods, and snacks too, so there’s plenty to browse. I’ve also seen some of their products in grocery stores. One of my favorites is their Uncured Authentic Beef Dry Salami slices, which I’ve picked up before. BIG ED’S BBQ • 651 Lakehurst Rd. WAUKEGAN, IL 847-473-5333. This is a huge spot with plenty of room to spread out. There’s a bar area, a spacious dining room, and even a private event room that’s perfect for parties and special occasions. I placed my order at the counter and went with an order of the ribs, fries, and the Lawd Ham Mercy Beans. The beans were loaded with chunks of brisket and pulled pork; this could be a meal in itself. The ribs were cooked to perfection, tender, juicy, and packed with flavor. I sampled several of their BBQ sauces, trying them on the ribs and my fries. To top it all off, the cornbread muffin was outstanding. They know their BBQ; there is so much for me to try next time! BRUNCH CAFE • 1500 W Lake St, ROSELLE, IL 630-924-3057. This is a family-owned and operated, contemporary American brunch restaurant serving classic breakfast dishes such as omelettes, skillets, waffles and crepes, plus lunch items such as salads & soups, gourmet sandwiches, burgers, and wraps. I had one of their “egg’squisite” skillets which consisted of skirt steak, mushrooms, onions and provolone cheese over diced potatoes, topped with two eggs. It also came with a side of two buttermilk pancakes. The eggs were perfect, and the steak was tender. There was so much food that I ended up taking some home with me. They have multiple locations. If you’re looking to cater an event, they offer those services as well. PASTA DI ARTE TRATTORIA ITALIANA • 6311 N. Milwaukee Ave. CHICAGO, IL 773-763-1181. One visit to this restaurant and you’ll understand why so many people keep coming back. From the moment we arrived, the staff provided exceptional service and made our group feel welcome. The food was outstanding from start to finish. We started with the fresh bread, olive oil, and grated cheese at the table, which disappeared almost immediately. For appetizers, we shared the arancini and bruschetta, and both were delicious. I ordered the Rigatoni alla Vodka, and it was absolutely incredible; loved the sauce. I also sampled the Chicken Parmigiana, which was light and baked in a tomato sauce, I highly recommend both dishes. Everyone in our group raved about both the food and the overall experience. MARIANO’S • 10 E. Golf Rd. DES PLAINES, IL 847-635-7465. This is a beautiful store. The produce department is huge and impressive, and the deli, meat, and seafood departments have a wonderful selection. The bakery is lovely, and one of my favorite things to pick up is their cupcakes. Whenever I need to bring a treat somewhere, their cupcakes are always a big hit! The selection of grocery items is huge, and they have some really good prices. On my recent visit, I picked up some Fage Greek Yogurt, Red Gold Medium Salsa, and a ten-pack of Nabisco Fig Newton cookies. I also found my favorite cereal there - Kellogg’s Froot Loops with marshmallows. When I buy chicken to cook at home, I always go for the Miller’s brand. YORKY’S • 609 W. St Charles Rd. ELMHUST, IL 630-359-3195. This restaurant offers a large and comfortable dining area. The menu is extensive, so you may need a few extra minutes to decide because there are so many choices. From burgers, broasted chicken, gyros, hot dogs, and kabobs to pasta dishes, ribs, and more, there’s truly something for everyone. What caught my attention was the special that day – I ordered the NY Strip Steak dinner that came with rice, Greek potatoes, salad and garlic bread for a great price. It was so good and so plentiful that I couldn’t finish the entire plate. Definitely a place to check out! You can also visit them at their other location at 836 N. York Rd. also in Elmhurst, Il which offers the same diverse menu.
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Food Industry News® — September 2026
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“Cooking is not about the recipes, it’s about the love.” – Sara Moulton
A great gyros sandwich starts with perfectly sliced meat. Whether you’re serving gyros, shawarma, al pastor, or other proteins cooked on a vertical broiler, customers expect thin, tender, airy slices, not oversized chunks that hurt presentation, consistency, and food costs. That’s where the Super Gyros Knife Slicer from Elk Grove Village-based Optimal Automatics makes a difference. The knives are adjustable and can be set to your preferred thickness, which helps operators improve product consistency while maximizing yield from each cone of meat. Consistent portioning also helps control food costs and ensures every customer enjoys the same high-quality sandwich experience. Each Super Gyros Knife Slicer is NSF listed, assembled and shipped from Optimal Automatics’ Elk Grove Village headquarters. In addition to producing
cleaner, faster slices, the automatic slicer helps reduce the risk of employee injuries associated with manual carving while increasing speed during busy service periods. For more than 45 years, Optimal Automatics has been the industry leader and innovator in automatic vertical broilers and slicing equipment. If you’re looking to improve food quality, increase efficiency, and serve better gyros, shawarma or al pastor every time, contact Optimal Automatics today. Be sure to check out their ad on page 21.
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Food Industry News® — September 2026
Chicago Gourmet Takes Center Stage with the Culinary Festival of the Year
Restaurants Welcome PB&J Offerings Restaurants across North America are embracing the PB&J trend, bringing nostalgic flavors to creative new menu items. Bakeries, coffee shops and cocktail bars now offer everything from PB&J toasts and lattes to inventive cocktails and specialty sandwiches. Notable examples include the Fruity Buddy Latte at Buddy Buddy, PB&J Toast at Hani’s Bakery and the Treehouse open-faced sandwich at Call Your Mother. Chefs and baristas cite the comforting, recognizable flavors as a key reason for PB&J’s popularity in foodservice, with customers eager for both classic and reimagined takes on the beloved sandwich. – Source: Food & Wine
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When the food sings, your tastebuds will dance! One of the nation’s premier culinary festivals, Chicago Gourmet, powered by Invesco QQQ, is turning up the tempo in 2026. The culinary event of the year is thrilled to announce this year’s ensemble of award-winning chefs and a vibrant lineup of dance-inspired events. From September 23-27, with opening act festivities kicking off early, Chicago Gourmet returns with the theme “Let Your Tastebuds Dance” - a celebration of the shared energy, rhythm, and passion found in both food and movement. Whether you’re there for a cha-cha-infused sip or a perfectly choreographed bite, this is the main event for food lovers who move to the beat of flavor. Chicago Gourmet is made possible by Title Sponsor Invesco QQQ, longtime Presenting Sponsor Southern Glazer’s Wine & Spirits, new Premier Sponsor Square, alongside Founding Partner Illinois Restaurant Association. As the title sponsor, Invesco QQQ continues its proud support of the hospitality industry, championing the forward-thinking creativity and hustle of Chicago’s culinary scene. “Chicago Gourmet is where our culinary community comes alive in motion,” remarks Sam Toia, President & CEO of the Illinois Restaurant Association. “Like dance, great food requires precision, timing, and passion. Chicago may be known for its iconic stages, but it’s our restaurant community that truly keeps the city moving.” The festival will take center stage on the Harris Theater Rooftop at Millennium Park, along with iconic venues across the city, transforming them into culinary performances. This year’s Chicago Gourmet schedule includes:
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• Gourmet Tailgate: Sunday, September 13, 11:30 a.m. - 3:00 p.m., Utopian Tailgate, 1608 N Wells St. • Global Stage Dinner: Wednesday, September 23, 6-9 p.m., Pritzker Pavilion Stage at Millennium Park, 201 East Randolph Street • Asian Night Market: Wednesday, September 23, 6:309:30 p.m., Zhou B Art Center, 1029 W. 35th St. • Tacos & Tequila: Thursday, September 24, from 6-9 p.m., Harris Theater Rooftop, 205 E. Randolph St. • Somm Sessions: Friday, September 25, 12-2 p.m., Adalina Italian, 912 N State St. • Hamburger Hop: Friday, September 25, 6-9 p.m., Harris Theater Rooftop, 205 E. Randolph St. • Grand Cru, Saturday: September 26, Session One: 2-5 p.m., Session Two 7-10 p.m., Harris Theater Rooftop, 205 E. Randolph St. • Chef Demos: September 26, Various times throughout the day, Pritzker Pavilion Stage at Millennium Park, 201 East Randolph Street • Rise & Shine Gourmet: Sunday, September 27, 12-3 p.m. Harris Theater Rooftop, 205 E. Randolph St. • Dine Around Series: September 1-18, Restaurants Across Chicagoland
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PepsiCo Concentrates on Functional Ingredients Consumer preferences for functional benefits and products that align with health-conscious trends are influencing a strategic shift at PepsiCo, according to CEO Ramon Laguarta. This includes a growing demand for foods and beverages that provide protein, fiber, and mental focus. PepsiCo is responding by innovating with portion control and adding value through functional ingredients. – The Wall Street Journal
Kohler, Wis. Reimagined Carriage House Retreat Kohler, Wisconsin, the acclaimed resort destination experience by Kohler Co., announced the completion of the transformative and equestrian-forward redesign of The Carriage House, an adults-only wellness retreat with direct access to the five-star Kohler Waters Spa. Located adjacent to the renowned American Club Resort Hotel, the adults-only Carriage House introduces a refined, residential aesthetic while deepening its connection to Kohler’s best-in-class wellness offerings.
Wienerschnitzel, the world’s largest hot dog franchise, is bolstering its non-traditional development with the opening of its first-ever military base location at Naval Base San Diego through the Navy Exchange Service Command. Located in the Navy Exchange food court at 2260 Callagan Highway, building 3187A, San Diego, CA. The military base opening builds on a period of significant momentum for Wienerschnitzel. Over the past year, the brand has expanded into Walmart Supercenters in Tempe, Arizona; Puyallup, Washington; Alamogordo, New Mexico; and Colorado Springs, Colorado, with two additional Walmart restaurants expected to open later this year.
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QUALITY MEATS TRADITION
“Opportunities don’t happen. You create them.” – Chris Grosser
Food Industry News® — September 2026
Empire Cooler Service Marks More Than 90 Years of Growth and National Expansion After more than nine decades in business, Empire Cooler Service continues to expand its reach while building on a legacy that began in Chicago in 1932. Today, the family-owned company is one of the nation’s oldest and largest providers of commercial refrigeration service, ice machine programs, and refrigeration leasing, serving customers through a network of more than 60 service locations across the United States. Over the years, Empire Cooler has evolved far beyond its early focus on ice, providing service and support for the commercial refrigeration equipment businesses rely on every day, including walk-in coolers and freezers, prep tables, ice machines, and refrigerated display cases. The company’s growth has been guided by generations of relationship-focused leadership. Empire Cooler is a family owned professional organization building on the tradition created by, Richard “Dick” Klaskin, who joined Empire Cooler as an equipment salesman in 1960 and later became Owner/CEO. He played a pivotal role in shaping the company’s reputation as the “Experts in Commercial Refrigeration.” Empire Cooler is known for dependable service, long-term customer partnerships, and an unwavering commitment to quality. Today, Empire Cooler continues to strengthen its nationwide service network while providing consultative commercial refrigeration solutions tailored to customers’ evolving needs. More than 90 years after its founding, the company remains committed to investing in service excellence and helping businesses keep their operations running efficiently every day. – You can find the Empire Cooler ad on page 21.
BOOKSHELF National Parks Cookbook Authors: Nina Elder and Melissa Knific Publisher: National Geographic ISBN-13: 978-1426224058
Find 100 recipes inspired by the lodges, restaurants, and ingredients of America’s 63 national parks in this delicious and easy-to-use cookbook. From Acadia National Park’s historic popovers – first served in the 1890s – to Grand Teton’s comforting chili, this collection tells the story of the National Parks one bite after another. Bring the great outdoors home with 100 dishes inspired by the beloved lodges, fare, and mom-and-pop favorites throughout the National Park System. Filled with fascinating historical details, the book offers a glimpse at the heritage of each dish and the parks themselves. You’ll find classic dishes such as Shenandoah’s Mile-High Blackberry Ice Cream Pie to celebrated ingredients grown in and around the parks (think all things huckleberry in Glacier). Each recipe pays homage to the parks’ unique nature, beauty, and culinary history. You’ll be craving your next trip to the parks once this cookbook is in your kitchen.
Food Industry News® — September 2026
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Harrison’s Poultry Expands with New Wheeling Facility Harrison’s Poultry, a four-generation family-owned establishment based in Glenview, Illinois, is expanding its operations with a new 10,000+ square foot facility in Wheeling. The 133-year-old company, founded in 1893, has historically served the Chicagoland market through same-day processing and delivery to restaurants, retail, and food service accounts, with a particular focus on custom fabrication to individual customer specifications. The Wheeling facility will add processing and storage capacity beyond the company’s original Glenview location, expanding the scale at which Harrison’s can execute custom cuts and specs for its food service partners to ~15X its current capabilities. The Glenview location will remain in operation, continuing to serve as the company’s retail hub. The expansion also supports the company’s plans for regional and national distribution. Harrison’s currently serves more than 460 stops across the Chicago area, spanning fine dining, casual restaurants, country clubs, and retail.
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Rice Innovations and Autumn Harvest Flavors with Kikkoman
Celebrate National Rice Month with on-trend rice bowls topped with everything from chili to stir-fry, all elevated by the rich flavor and umami of Kikkoman sauces. As the weather cools, it’s also the perfect time to start incorporating the warm, inviting flavors of fall into your menu. Rice Cakes Al Forno with ’Nduja, Tomato, and Sriracha Inspired by classic pasta al forno, 2025 Kitchen Cabinet inductee Chef Christine Lau reimagines the Italian comfort favorite through the lens of her Chinese American heritage. The spicy heat of ’nduja and Kikkoman Gluten-Free Sriracha blend with the sweet umami depth of Kikkoman Oyster Sauce for a bold, savory tomato base. Lightly fried rice cakes deliver that irresistible crispy edges reminiscent of baked pasta, then are finished with mozzarella and baked until bubbling and golden. The result: a decadent, textural skillet dish that’s cozy, bold, and deeply satisfying – perfect for serving straight to the table. See the full recipe at: kikkomanusa.com/foodservice/recipes/rice-cakes-al-forno.
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Protein Demand Increases Sales of Meat Snacks
The dried meat snack category experienced a surge in sales, with total dollar sales reaching $6.7 billion from mid-May 2025 to mid-May 2026, an 11.8% increase, Circana reports. Meat sticks have become particularly popular, holding a 54.4% dollar share of meat snack sales. Companies including Conagra Brands, Greenridge and Mighty Spark have been innovating with new flavors and protein sources like chicken to meet consumer demand for protein-rich, convenient snacks. – Source: Snack Food & Wholesale Bakery
– You can find Kikkoman in our Buyer’s Guide under Asian Food Products.
The Nut House Opens Second Illinois Location A new destination for premium nuts, sweets, and specialty treats has arrived in Niles. The Nut House, a family-owned and operated business founded in Jordan in 1953, has opened its newest location at 8415 W. Golf Road. For over 70 years, The Nut House has been serving local and international communities with authentic flavors, exceptional quality, and outstanding customer service. Customers will find an impressive selection of freshly roasted premium nuts and seeds, traditional Turkish delights, the company’s signature Amore Chocolates, aromatic cardamom-blended Turkish coffee, and handpicked dried fruits sourced from around the world. In addition to its new Niles location, The Nut House also operates stores at 7281 W. 87th St. in Bridgeview, Illinois, and 1010 Main St. in Paterson, New Jersey. The company also ships its products nationwide.
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Food Industry News® — September 2026
A Smarter Way to Serve Poached Eggs
Call Care to Fix Any of Your Roofing Needs
Aegis Foods, an egg manufacturing company based out of South Holland, Illinois, has developed a pasteurized, in-shell poached egg, the first of its kind! Poached eggs are a difficult product for kitchens to offer, as they overcook quickly, require a water bath that gets dirty and regularly needs to be changed, and break frequently during plating. Aegis solves that problem with a consistently high-quality egg that is easy to heat and serve, saving on kitchen labor and considerably reducing waste. The egg arrives looking like a typical egg, but when cracked, the egg comes out perfectly poached every time! The company also offers Soft-boiled, Ramen, and Jammy eggs in-the-shell as well! In an industry as consistent and unchanging as the egg industry, new innovations are a rarity and cause for excitement!
ACF Expands Access to Membership and Certification for Culinary Students
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
“The folks on the front lines – the ones who actually talk to the customer, are the only ones who really know what’s going on out there.” – Sam Walton
Recently, the American Culinary Federation (ACF) provided complimentary Associate Membership to students enrolled in American Culinary Federation Education Foundation Accrediting Commission (ACFEF AC)accredited Culinary Arts, Baking and Pastry, and Food Management programs, making it easier for the next generation of culinarians to connect with the profession from the start of their careers. As part of the initiative, students who successfully complete an accredited program with a final grade of 70% or higher will also receive complimentary ACF certification based on their educational attainment. Jack Courtney: East Central College Eligible graduates will Student Chef of the Year not be required to com- Image courtesy: American Culinary Federation plete separate written or practical certification exams associated with their educational level. According to ACFEF Chairperson ACF Chef Barry Young, CEC, CCE, AAC, the initiative is designed to remove barriers to professional membership and certification while strengthening the connection between culinary education and long-term career development. “The goal is to give more students access to networking opportunities, scholarships, educational resources and professional credentials that recognize their achievements and support their career growth,” he says. The initiative is expected to impact thousands of students each year. Currently, ACFEF accredits 422 programs across 197 postsecondary institutions in 40 states and nine countries, as well as 155 programs at 131 secondary institutions in 22 states.
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Food Industry News® — September 2026
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Herbal Alchemy, a Chicago-based craft syrup company, has launched its wholesale division, inviting cafés, bakeries, restaurants, bars, hotels, retailers, and specialty food programs to bring small-batch syrups into their menus and shelves. Rooted in botanical flavor, culinary imagination, and ritual-inspired storytelling, Herbal Alchemy creates syrups designed for more than sweetness. Each bottle helps food and beverage professionals build memorable drinks, desserts, and hospitality experiences with ease. There are four signature flavors: Alchemist’s Mead, Daybreak, Noel, and Twilight Ember. The collection includes eight Uncommon flavors: Basil, Rose, Violet, Cardamom, Cardamom Rose, Honey Lavender, Coconut, Cinnamon, and five Essential flavors to round out the collection: Vanilla, Almond, Lavender, Hazelnut, and Peppermint. The collection includes distinctive flavors for coffee, tea, cocktails, mocktails, sparkling drinks, baked goods, plated desserts, and seasonal specials. From bright morning lattes to evening zero-proof cocktails, Herbal Alchemy syrups give operators a flexible way to add depth, beauty, and signature flavor without complicated prep. With this launch, Herbal Alchemy is ready to support partners seeking products that feel crafted, intentional, and unforgettable. The company is locally based.
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900 Mitch Daniels Blvd, West Lafayette, IN 47906 Current Position: Clinical Assistant Professor First Foodservice Job: A local grocery store meat department. Favorite Food: Sandwiches! After years of working in kitchens and often having to eat on the go, I make anything and everything into sandwiches! Awards/Honors: 2011 National Finalist for the Ocean Spray Foodservice Professional Recipe Contest; 2015 Chef Educator of the Year; 2026 HTM Bruce I. Lazarus Teaching Award Memorable Customers: Anthony Hopkins, Nsync, Backstreet Boys, Britney Spears, Lou Diamond Phillips, and Aerosmith Worst Part of Job: Being on my feet all day, every day. Most Humorous Kitchen Mishap: Cut the tip of finger off, spilled hot turkey juice on me, and had a knife fall into my foot on my first day! Favorite Food to Prepare: Soups and sauces.
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What part of the job gives the most pleasure? The reactions of those I serve, both customers and employees. If you couldn’t be a chef, what would you be and why? An artist and entrepreneur, I love to create. What was the best advice you ever received? How you do one thing is how you do everything, so be consistent and authentic. Where do you like to vacation? Anywhere warm with water; I love the ocean! Other than family, who is your greatest culinary influence? Thomas Keller What do you enjoy most about FIN? Wonderful content with real world relevance.
Last Traditional Bennigan’s in Illinois Turns 50
The Elgin, Ill., Bennigan’s, located inside a Holiday Inn, holds special significance as the last remaining traditional Bennigan’s in the state. Opened in 1998, it has survived industry upheavals, including the mass closure of corporateowned locations in 2008. General manager Rami Kaldani highlights stories of devoted diners, including one who flew from Florida twice just to enjoy a meal. These repeat visits and emotional connections reflect the enduring appeal and deep loyalty that have kept the restaurant thriving in the decades since the brand’s establishment in 1976. – Source: Chicago Tribune
Food Industry News® — September 2026
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Tokyo, Japan: Where Culinary Simplicity Meets Operational Excellence (Part 2) By Charlie Baggs, President & Executive Chef – Charlie Baggs Culinary Innovations Tokyo – One of the World’s Great Culinary Cities: With more than 100,000 restaurants, Tokyo offers one of the most diverse dining landscapes in the world. From Michelin-starred establishments to intimate neighborhood eateries, every meal reflects craftsmanship and intentionality. One particularly memorable trend is the prevalence of micro-concept hospitality. Hidden throughout narrow alleyways are bars seating as few as five guests, often operated by a single bartender or owner. These compact venues succeed through authenticity rather than scale. Every guest receives personalized attention, creating memorable experiences in spaces no larger than a typical home kitchen. Innovation Insight: The continued growth of small-format hospitality demonstrates that consumers increasingly seek authenticity over size. Compact concepts, chef-driven experiences, curated beverage programs, and neighborhood destinations continue to outperform larger, less personalized operations. Hospitality Beyond Language: Although English proficiency varies, communication rarely becomes a barrier. Staff members anticipate needs through observation, thoughtful gestures, and sincere service. This reinforces one of hospitality’s most valuable lessons: exceptional service is communicated through attentiveness, empathy, and genuine care – not simply through words.
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Innovation Insight: As tourism continues to grow globally, hospitality brands should invest not only in language training but also in emotional intelligence, cultural awareness, and guest anticipation. These skills create memorable experiences regardless of language differences.
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Emerging Foodservice Trends Our observations throughout Tokyo identified several trends with strong relevance for North American foodservice operators: • Functional, protein-forward breakfasts that support wellness and active lifestyles. • Small-format restaurants delivering highly personalized guest experiences. • Simplified menus executed with exceptional consistency. • Seasonal ingredients showcased with restraint rather than excess. • Premium hospitality delivered through anticipation rather than formality. • Operational excellence serving as a key component of brand identity. • Craftsmanship valued over speed, even within high-volume environments.
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Takeaways for the Industry Tokyo reinforces that innovation is not always about creating something new. Often, it is about executing the fundamentals with extraordinary consistency. The city’s restaurants, hotels, and hospitality professionals demonstrate that memorable guest experiences are built upon respect, discipline, quality, and thoughtful service. Culinary creativity remains important, but it flourishes when supported by operational excellence and a culture dedicated to continuous improvement. At Charlie Baggs Culinary Innovations, these global observations become actionable insights for our clients. Whether developing new menu platforms, creating hospitality training programs, improving operational systems, or identifying emerging consumer trends, international research continues to inspire practical solutions that drive growth and create lasting guest loyalty. The future of food is global – but the principles of exceptional hospitality remain universal. – You can see the Charlie Baggs ad on page 32.
Co-Fermentation: Changing the Profile of Coffee
Co-fermentation is reshaping coffee by fermenting coffee cherries alongside ingredients such as fruits, herbs, hops, spices, or specialized yeasts, allowing the beans to absorb new aromas and flavors before drying. Unlike post-roast flavoring, this processing method can produce distinctive notes like peach, strawberry, ginger ale, or mojito. Supporters see co-fermentation as an innovative way for producers to create unique coffees and increase their value, while critics argue that the added flavors can mask the bean’s natural character and blur the line between specialty and flavored coffee. – Source: Restaurant Business
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Food Industry News® — September 2026
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Hospitality: Bringing Back the Human Touch In an era of self-ordering kiosks, QR code menus, app and web ordering, the human side of hospitality has never been more important. While technology can improve efficiency, it should never replace genuine customer service. Guests remember how they were treated long after they forget what they ordered. A warm greeting, a sincere smile, and staff members who take pride in serving others can turn a routine meal or carryout order into a memorable
experience. Restaurant operators who invest in hospitality training often find that customer loyalty, positive online reviews, and repeat business naturally follow. The most successful restaurants understand that hospitality is more than taking an order and delivering food. It is about making every guest feel welcome, appreciated, and valued. In a competitive marketplace, the restaurants that consistently deliver authentic hospitality will continue to stand apart from those relying solely on technology.
This year for National Cheesecake Day Eli’s cheesecakes held an annual event which attracted over 2,000 visitors who came to their Factory Store: Eli’s Cheesecake World – for tastings, special events and special discounts. Eli’s is legendary for their community participation and support.
Café Gimme recently opened at 2115 N. Damen Ave. in Chicago, Illinois. This all-day café is owned by husband-and-wife team Courtney & Joe Gryzik. They also have a location at 647 N. Bank Lane in Lake Forest, Illinois. Congratulations to Horse Thief Hollow Brewing Co. located at 10246 S. Western Ave. in Chicago which earned a gold medal for its Wrenly Rose Belgian-style beer at the 2026 U.S. Open Beer Championships, held in Ohio. Every Labor Day weekend, Historic Downtown Long Grove celebrates St. Patrick’s Day six months late – and that’s exactly how locals like it! From Sept.5 -7, the Historic Downtown Long Grove Business Association invites visitors to celebrate Irish Days, a threeday festival with Irish music, dance, food, drink, and tradition. Germanfest is scheduled for Sept. 11-13,2026 in Hoffmann Estates, Il. The Village’s 20th annual Oktoberfest-themed Platonizer German fest is three days of authentic German music, food and beer. This popular, free annual celebration will be held at the Hoffman Estates Village Green, 5510 Prairie Stone Pkwy. Huntley Fall Fest will be held at 12015 Mill St. in Huntley, IL Sept 25-27, 2026 featuring three days of entertainment, a beer garden, food vendors, a full carnival midway, plenty of fall activities, and a spectacular fireworks display on Saturday night. Metropolis Robotics, a Chicagoland-based robotics activation company, is putting humanoid and quadruped robots directly in front of audiences at trade shows, retail activations, and live events across the region, turning what’s often talked about in the abstract into something people can walk up to, interact with, and remember. The 6th Annual Naperville Irish Fest will take place Sept. 18-19, 2026, at Central Park,
104 E. Benton Ave., downtown Naperville, IL. This two-day celebration of Irish culture, hosted by West Suburban Irish, features live Irish music, step dancing, bagpipes, whiskey tastings, and more. The 54th Annual Pekin Marigold Festival: Marigold Roots & Country Boots will be held at Mineral Springs Park, 1701 Court Street, Pekin, Il. Sept 9-13.2026. This year’s theme celebrates Pekin’s hometown roots, warm hospitality, and the friendly family fun that make their festival & community so special. The Illinois Department of Agriculture is encouraging food and agricultural businesses to showcase their products at the inaugural Illinois Product Expo – Chicago, taking place on October 16 and 17 at the Isadore & Sadie Dorin Forum in Chicago. The Japan Heritage Match is a special cultural and sporting event hosted by the Japan America Society of Chicago, celebrating Japanese heritage through soccer and Japanese arts. Japan Heritage Match – Chicago Stars vs. North Carolina Courage will be held Sep. 6,2026 at Northwestern Medicine Field at Martin Stadium, in Evanston. The Out of the Darkness Chicagoland Walk to benefit the American Foundation for Suicide Prevention is a 3- mile community walk taking place on Oct. 3, 2026, at Montrose Harbor in Chicago. Funds raised at the Out of the Darkness Chicagoland Walk directly support research, advocacy efforts, and educational programs in schools, workplaces, and communities across IL. The World’s Only Nutella Café, owned and operated by Ferrero, returns to 189 N. Michigan Avenue in Chicago with a newly reimagined experience, featuring a refreshed design, expanded menu and, a convenient order-ahead option.
Food Industry News® — September 2026
The Big Sky Food & Wine Festival: September 24-26 This year’s event features Michelin Star and James Beard award-winning chefs, master sommeliers and beverage experts, cooking demonstrations, curated culinary, cocktail and wine tastings, live-fire cooking, intimate dinners, vibrant live music and more. Some of the most respected and decorated chefs, including Host Chef Ming Tsai, Nancy Silverton, Akira Back, Jeremy Ford, Eduardo Garcia and Marc Forgione, are part of this global culinary showcase.
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Milkadamia’s new Oat Milk Slices reimagine what plant milk can be, delivering a breakthrough format that is as versatile as it is sustainable. Each slice can be transformed instantly into oat milk suitable for smoothies, coffee, tea, or cooking applications, offering portion‑perfect convenience without the bulk, waste, or refrigeration demands of traditional liquid milks. Whether a café is crafting a morning latte, a nutritionist is building a high‑performance shake, or a home cook is enriching soups and sauces, Oat Milk Slices provide consistent, creamy results with zero guesswork or mess. This innovative format dramatically reduces environmental impact. By removing water from the equation, Oat Milk Slices cut packaging volume and shipping weight by more than 80%, lowering emissions across the entire supply chain. Their shelf‑stable design eliminates the need for refrigerated transport and storage, reducing energy use while extending product life and minimizing spoilage. For operators and consumers seeking both convenience and climate‑conscious choices, Oat Milk Slices offer a smarter, lighter, lower‑waste alternative to conventional plant milks. Versatile in use and thoughtful in design, milkadamia Oat Milk Slices represent a new generation of plant‑based innovation and one that supports creativity in the kitchen while meaningfully reducing environmental footprint. The company’s US headquarters is in Schaumburg, Illinois.
Georgia-based chicken chain Zaxbys is accelerating its Midwest expansion with a new seven-location development deal in the Chicago suburbs, following the successful launch of its first Illinois restaurant in Plainfield earlier this year. New stores are planned for Naperville, Bolingbrook, Woodridge and Joliet, Zaxbys is positioning itself as a long-term player in the region. – Chicago Tribune
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Cracker Barrel Completes Sale of Maple Street Biscuit Company Cracker Barrel has sold the assets of Maple Street Biscuit Company to Biscuit Belly, an emerging fast-casual brand founded in 2019. With the purchase, Biscuit Belly takes on assets tied to 35 Maple Street restaurants, adding to its existing 15 locations and several more in development, increasing its presence across multiple states. The deal marks Cracker Barrel’s exit from the fast-casual breakfast category. – Source: FSR Magazine
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Food Industry News® — September 2026
Why Restaurants Lose Thousands of Dollars Every Year Despite Watching the Numbers Most restaurant and bar owners believe they have a strong handle on inventory and profitability. They review financial statements, monitor sales, watch cash flow, and keep a close eye on their staff. These practices create a sense of confidence that losses from waste, overpouring, theft, and inventory shrinkage are minimal. The unfortunate reality is that many operators are losing thousands – even tens of thousands of dollars every year without realizing it. The problem isn’t a lack of effort. It’s that traditional methods of monitoring inventory only tell part of the story. They often reveal the results of a problem after the money is already gone, rather than identifying where, when, and how the losses are occurring. Here are some of the most common ways operators attempt to control inventory – and why they often fall short: 1. Reviewing Financial Statements: Financial statements are essential, but they do not identify lost profits from missing sales and inventory because they do not compare actual costs to theoretical costs. Knowing your pour cost percentage does not prevent losses. 2. Monitoring Cash Flow: Checking deposits, cash drawers, and bank balances confirms how much money came in – not how much inventory and sales disappeared. 3. Dividing Monthly Purchases by Monthly Sales: Comparing invoice totals to monthly sales provides only a broad food or beverage cost percentage but that often provides a false sense of security. 4. Tracking Daily, Weekly, and Monthly Sales: A POS system can be configured perfectly, but POS reports show only what was sold. They don’t reveal what product was actually used, whether it was rung up accurately, or if it was removed from inventory without being recorded. 5. Comparing Sales to Previous Periods: Some operators calculate pour costs or compare sales from one period to another to look for red flags of potential issues. This process does not identify losses. 6. Watching Security Cameras: Video surveillance can deter theft and investigate specific incidents, but cameras cannot measure overpouring, inaccurate recipes, inventory errors, or gradual product shrinkage. Staff learn quickly that cameras are ineffective as soon as they give away drinks without hearing feedback about it. Imagine you didn’t count your cash drawer and relied on watching cameras to make sure all the money made it into the drawer. 7. Watching Employees Behind the Bar: Even experienced operators can’t observe every transaction, every shift, or every employee. Problems often occur when no one is watching – but they can also happen right under direct observation. 8. Using Spotters: Spot checks may uncover isolated issues, but they provide only snapshots in time and rarely identify ongoing patterns that quietly drain profits. A proper accountability system will uncover ALL losses, not a transaction here and there. 9. Spending More Time in the Operation: Hands-on ownership is valuable, but even the most involved operator cannot monitor every bartender, server, cook, and manager every hour of every day. 10. Count Inventory for Ordering: Some businesses believe that counting inventory to produce an order constitutes a control system. However, counting inventory only prevents loss when usage is compared against recipes and actual sales. 11. Talking with Guests: Customer feedback is invaluable for service and quality and occasionally you’ll have a guest report when there were free drinks provided but they usually will not tell you. 12. Trusting the Staff: This is a popular but short-sighted approach. Most employees are honest and hardworking; however, effective inventory control should never rely solely on trust. Strong systems protect both the business and its employees by providing accountability and accurate reporting. Trust, but verify. The Missing Piece: Traditional management tools measure financial performance. Comprehensive inventory management measures operational performance. You can’t manage what you don’t measure. Without accurate, recurring inventory analysis, operators often don’t know: • How much profit is quietly • What questions to ask – and to whom. disappearing every week. • Which staff members should be retrained • When to take action to stop losses. – or even let go.
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Accountability Closes the Loop Restaurants and bars operate on thin margins. Recovering inventory and sales losses can significantly improve profitability without increasing menu prices or adding new customers. Sculpture Hospitality provides professional inventory management and accountability systems that give operators a much clearer picture of their business. Instead of relying on assumptions or broad financial reports, operators receive accurate data that identifies hidden losses and recovers profits that have been slipping away unnoticed. The result is better decision-making and increased revenue flowing directly to the bottom line. – You can find the Sculpture ad on page 23.
Food Industry News® — September 2026
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Family-owned and operated J. Lohr Vineyards & Wines is introducing a dramatically refreshed package design for its acclaimed J. Lohr Estates Flume Crossing Sauvignon Blanc - arriving in-market over the next few months.
Levain Bakery and Crate & Barrel Exclusive Collection
Levain Bakery and Crate & Barrel debuted an exclusive 17-piece collection of baking tools, serveware and kitchen accessories. The assortment pairs Levain’s deep baking expertise with Crate & Barrel’s eye for beauty, craftsmanship and quality materials. Several pieces carry the story of how this partnership began. Long before any formal collaboration, Levain had been using Crate & Barrel pieces to display its cookies in stores, drawn to how Crate & Barrel’s clean, simple designs let the baked goods take center stage.
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Natural Grocers has been named Produce Business Sustainability Retailer of the Year for its committed to 100% organic produce, regenerative agriculture initiatives and sustainability practices.
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Food Industry News® — September 2026
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630-283-0038 Robin Keuneke’s cookbook “The Iberian Table” explores the Spanish side of the Mediterranean diet, drawing on markets, family kitchens, and interviews with Michelin-starred chefs Elena Arzak and Carme Ruscalleda.
I recently had the opportunity to attend the All Hands on Deck cruise aboard the Spirit of Chicago, departing from Navy Pier for a scenic three-hour voyage on beautiful Lake Michigan. The evening featured an exclusive meet-and-greet with Captain Sandy Yawn and Captain Kerry Titheradge, giving fans a rare chance to experience the world of Below Deck beyond the television screen. Hosted by Daryn Carp, the event included candid conversations, an interactive live audience Q&A, and fascinating behind-the-scenes stories that offered a glimpse into life on and off the yacht. Guests were treated to a delicious buffet dinner, All Hands on Deck with Captain Sandy & Captain Kerry a full-service bar, and breathtaking views of the aboard City Cruises, featuring Below Deck fan favorChicago skyline as the ship cruised along Lake ites Captain Sandy Yawn and Captain Kerry Titheradge, hosted by Daryn Carp Michigan. Throughout the evening, Captain Sandy and Captain Kerry shared personal experiences, memorable moments from filming, and insights into what really happens behind the scenes of the hit series. It was a unique opportunity to connect with two of the most beloved captains in the yachting world while enjoying an unforgettable night on the water. UPCOMING EVENTS The Primary Experience: Chef Adrianne & Hannah Ferrier 2026 Chicago Sept. 8th • Washington D.C. – Oct. 4, 2026 An exclusive culinary experience with the award-winning Chef Adrianne Calvo and Chief Stewardess Hannah Ferrier. An interactive, flavor-packed journey where Chef Adrianne personally guides you through her beautifully curated 4-course menu, sharing the inspiration, ingredients, and techniques behind each dish. Nationally recognized and locally adored, Chef Adrianne is known for her bold, flavor-packed dishes and unforgettable dining experiences. You will be treated like a Primary with elite service from Chief Stewardess Hannah Ferrier from Below Deck.
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The Bacon Brothers People in the World Tour – Concert Cruise – Oct. 17, 2026 The Bacon Brothers are bringing their signature “forosoco” sound – a blend of folk, rock, soul, and country to the water for an exclusive Chicago performance. Michael and Kevin Bacon swap the big stage for a yacht, delivering an intimate, acoustic set against the stunning backdrop of the iconic Chicago skyline. Enjoy a chef-prepared buffet and craft cocktails as the brothers share the stories and harmonies that have filled iconic venues like the Grand Ole Opry. Go Country Cruisin’ with Joe Nichols 2026 -San Francisco -Nov 7th • Chicago - Nov 10, 2026 City Cruises Live invites you to come aboard and sing along with multi-platinum country star Joe Nichols. You’ll want to kick back and cut loose when Joe takes the stage for this exclusive acoustic performance on the water. Expect a set with a warm, welcoming show rooted in classic country music, chock-full of his authentic country sounds. Set Sail for Unforgettable LIVE Experiences. A new era of entertainment is here! The brand-new City Cruises Live series is bringing live entertainment to the water across the U.S. Enjoy exclusive, up-close events with musical artists, celebrity chefs, sports legends, TV personalities, and more. These one-of-a-kind cruise experiences include incredible live entertainment with dinner and unbeatable views, all while floating past some of America’s most iconic skylines. For more info visit - citycruises.com/live
Food Industry News® — September 2026
Employco USA Welcomes Thomas Owens as Southeast Business Development Manager
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Employco is pleased to announce the addition of Thomas Owens to its team as Southeast Business Development Manager. Owens joins Employco with a proven track record in business development, outside sales, and client relationship management. Throughout his career, he has consistently exceeded sales goals, earned recognition as a top performer, and helped organizations achieve sustainable growth. In his new role, Owens will focus on expanding Employco’s presence throughout the Southeast, building strategic partnerships, and helping more businesses benefit from Employco’s HR expertise and personalized service. – You can see the Employco ad on page 25.
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Intersnack Group, a major international snack producer, will acquire Utz Brands for approximately $2.9 billion, in a deal that will extend Intersnack’s reach into the US snack market. Utz will become a private company as a result of the transaction, which is expected to be finalized by the end of the year, pending necessary approvals. Intersnack’s executive chairman expressed enthusiasm about the partnership, highlighting the opportunity to build on Utz’s established brands and expand in North America.
Consumers Drive Strong Growth in Grocery Deli Seafood Sales Seafood sales in grocery delis grew notably in 2025 and early 2026 as consumers shifted spending from restaurants to at-home dining. According to Circana, seafood tray sales surged by 34.4% in the first quarter, with units up 7.3%, significantly outpacing overall deli entertaining sales. Seafood entree sales rose 14.5% to $718.8 million, with nearly 20% more units sold. Premium seafood items like tuna, swordfish, crab and lobster saw strong demand as shoppers viewed seafood as an attainable luxury for home occasions. – Supermarket Perimeter
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The Comfort Food Comeback Nostalgia is increasingly influencing global eating habits – 40% of people seek dishes that remind them of their childhood, according to Ikea’s 2026 Cooking & Eating Report. The trend reflects a desire for comfort and familiarity in a rapidly changing world, as consumers gravitate toward dishes that evoke memories and a sense of home. – Source: Inside FMCG
Chili’s Changes Inspired by Its Original Design Chili’s Grill & Bar has launched a restaurant redesign inspired by its original Dallas location, featuring red booths and Southwestern tile. The redesign aims to “make Chili’s more Chili’s,” and has been implemented in about a dozen restaurants, with plans to update the entire 1,200-unit system. The update includes a larger bar area, neon signage and quirky art. – Source: nrn.com
Burger King Turns Feedback into Action with “Your Way Champion” and Whopper Guarantee Burger King is launching the next chapter in its brand transformation, acting on feedback shared by thousands of guests across the U.S. Just four months after inviting Guests to share honest feedback through itsListening Initiative that gave out President Tom Curtis’ phone number, the brand is continuing to make changes inspired by the thousands of calls and texts received. Burger King is introducing two new initiatives designed to improve the moments Guests told the brand matter most – providing a consistent, accurate and welcoming in-restaurant experience – by introducing Your Way Champions and the Whopper Guarantee. “When we asked Guests where we could do better, they gave us a lot of honest feedback, and now it’s our responsibility to act on it,” said Tom Curtis, President of Burger King US&C. “We’re not going to get everything right every single time, but we’re committed to listening intently and improving every day. When Guests choose us, they expect high-quality food, orders made the way they asked, and a team that’s there when they need us. That’s what these changes are about. We’re raising the standard in our restaurants, so every Guest feels like they made the right choice.”
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Food Industry News® — September 2026
National News
McDonald’s Corporation announced that Skye Anderson, a Company executive with more than 26 years of McDonald’s experience, has been appointed President, McDonald’s USA. Her appointment reflects the company’s focus on improving everyday restaurant experience, strengthening value offerings for customers and driving long-term profitable growth across the U.S. business.
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Hamilton Walker’s, the acclaimed steakhouse and hospitality-driven restaurant group, will open a new dining concept at Marko on the Canal, a Keystone Group mixeduse development located within the Broad Ripple neighborhood of Indianapolis. Opening is slated for early 2027. From the Twin Cities to communities across southern and central Minnesota, Chickfil-A is furthering its investment in the “North Star State” with five new locally owned and operated restaurants set to open by the end of 2028. Hormel Foods Corporation announced its board of directors has appointed John Ghingo president and chief executive officer, effective Oct. 26, 2026. Ghingo, who has served as president and a member of the Hormel Foods Board of Directors since July 2025, will succeed Jeff Ettinger, interim chief executive officer, and will continue serving on the board. International Luxury Hotel Association’s Inspire 2026 returns to Orlando this December taking place Dec. 15-16, 2026 at JW Marriott Bonnet Creek Resort & Spa. Tina Edmundson, President of Luxury at Marriott International, and Carolyne Doyon, President & CEO of Club Med North America & Caribbean, have been confirmed as Headline Speakers. Jollibee, the global restaurant brand known for its signature Chickenjoy fried chicken and joyful hospitality, has built significant momentum through the first half of 2026, adding three multi-unit franchise developers to its existing four. The development activity puts Jollibee on a clear path toward 330 US franchise restaurants by 2030. Rocco’s Tacos & Tequila Bar opened its first Massachusetts flagship location at Burlington Mall. Marking the brand’s 12th location nationwide, the debut represents a major milestone for founder Rocco Mangel, one
that goes beyond expansion and reflects a full-circle moment rooted in his long-standing love for the Boston area. Subaru of America, Inc. announced that in its sixth year as the largest corporate supporter of AdoptAClassroom. org, the Subaru Loves Learning initiative will have supported more than one million students nationwide. Together with more than 630 retailers, Subaru will provide teachers with funding to purchase essential classroom supplies and high-quality resources that support student success. The Long Island Wine & Food Classic will return to Farmingdale State College on Saturday, September 19, 2026, bringing together leading restaurants, chefs, specialty food purveyors, vineyards, craft breweries and premium beverage brands for an all-inclusive tasting experience. The Specialty Food Association announced that President Bill Lynch informed SFA’s Board of Directors that he will conclude his tenure at the end of his current term in March 2027. Lynch will continue serving as President through the end of March 2027, supporting the Board and staff. Treasure Island TI Las Vegas Hotel – Handwritten Collection officially opened its doors under Handwritten Collection, a portfolio of bespoke hotels from Accor that celebrate authentic stories, passionate hosts and individuality. Inspired by the idea that every hotel has a unique story to tell. Universal Technical Institute, Inc., a national leader of workforce solutions for transportation, skilled trades, healthcare and dental care programs, is further advancing its successful North Star strategy to address America’s labor shortages. The company announced another significant strategic milestone with the opening of UTIAtlanta, its first campus in Georgia and second new campus this year.
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Food Industry News® — September 2026
What Your Equipment Dealer May Not Tell You About Your Broiler in Cheese Fries for 49 Years!
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Notable Greek Chefs Influential in Dining Greek chefs in the US are gaining recognition for blending traditional flavors with innovative techniques. Eleftheria Sioulas of Avli on The Park in Chicago draws inspiration from her family, while George Gouveris of Sparta Taverna in New Jersey aims to promote Greek cuisine through a book. Christina Efthimiadou, a private chef on Long Island, focuses on healthy eating, and Sotirios Kontos of Meridia in Hawaii aspires to bring the Michelin Guide to the islands. Other notable chefs include Christina Xenos in Los Angeles, Christos Bisiotis at Selene in New York, and Jimmy Bannos Jr. of Kouklas Greek Eatery in Illinois. – Source: The National Herald
In a tight economy, it’s tempting to buy based on price alone. Many operators assume a broiler is a broiler, and that cooking results are basically the same – they’re not. If your concept revolves around steaks, burgers, chicken, kabobs, or other broiled items, your broiler is the heart of your kitchen. You need intense, consistent heat along with quick recovery during peak service, and efficiency that helps control rising utility costs. Lower-priced units may look similar, but differences in design and heat delivery can directly impact cook times, consistency, and longterm operating costs. Chicago-made EmberGlo broilers are engineered with a full ceramic hearth and high-velocity burner system to deliver even, high-temperature heat across the cooking surface. The result is amazing flavor that rivals wood and charcoal, immediate recovery, fast cook times, and the steakhouse-quality char guests expect – often while using fewer BTUs thanks to their efficient burner design. The right broiler isn’t just a purchase – it’s your brand identity! It defines the flavor, consistency, and experience your customers remember. Choose the broiler that delivers the results your menu demands. Bring your food and schedule a visit to EmberGlo’s test kitchen on Chicago’s North Side to taste the difference. In addition to their legendary gas broilers, EmberGlo also manufactures electric charbroilers and commercial steamers trusted throughout the industry for fast, efficient cooking. Scan the QR code to book your visit and taste the performance of an EmberGlo broiler for yourself. – You can see the Emberglo ad on page 15.
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Wonder is on a mission to revolutionize meal delivery by providing 21 meals a week, matching grocery prices with the use of automation and AI. Under Marc Lore’s leadership, the company has expanded to 140 food halls, acquired Blue Apron and Grubhub, and developed robotics like the Infinite Makeline. Wonder plans to introduce customizable restaurant concepts and AI-driven meal planning, with a goal of full kitchen automation by 2029. – Restaurant Business
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Food Industry News® — September 2026
Cary Miller Presents:
PEOPLE SELLING THE FOOD INDUSTRY Professionals dedicated to their craft – and to serving the food industry. These are companies you can trust to deliver excellence.
Quinn Schillinger is president of Wisconsin-based Badger Ham Company. Since 1939, Badger Ham has focused on doing one thing exceptionally well, producing handcrafted, premium-quality ham with outstanding flavor. Their extensive selection of ham products helps restaurants create memorable menu items that keep customers coming back. If you haven’t compared Badger Ham to the ham you’re currently buying, now is the time. It could be the best ham you’ll ever serve. See their ad on page 5. Sarah Schultz is president of Cicero, Illinoisbased Schultz Supply Company. For more than 40 years, Schultz Supply has been one of Chicagoland’s preferred distributors of bar equipment, kitchen equipment, and foodservice supplies. Under Sarah’s leadership, the company has built a reputation for outstanding customer service, competitive pricing, next-day delivery, and responsive support. See their ad on page 9.
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Andrea Coutretsis and John Golfis are with Franklin Park, Illinois-based Olympia Foods, a global leader in Mediterranean food manufacturing. Operating from a 200,000-square-foot facility, Olympia Foods has been producing authentic Greekinspired foods since 1972, when brothers Andre and Costas Patantoniou founded the company on family recipes and Old World traditions. Today, the company offers premium gyros, shawarma, pita bread, flatbreads, and more, all produced with exceptional quality and food safety standards. Nicole Scorza is a third-generation meat specialist with Chicago-based International Meat Company. Established in 1953, this family-owned business specializes in Prime and Choice beef, veal, lamb, pork, portion-controlled meats, and steak-ready cuts. With protein prices remaining high, partnering with a trusted family-owned supplier may help improve quality while controlling costs. Find International Meat listed in our Buyer’s Directory under Meat – Wholesale. Sam Dakogiannis is with Forest Park, Illinois-based Java Breeze Coffee & Tea. Serving the Chicagoland market since 2007, Java Breeze provides a full-service approach backed by an extensive selection of coffees and teas. If you’re considering making changes to your coffee program contact Sam and discover the Java Breeze. They are based in Forest Park, Illinois.
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Food Industry News® — September 2026
BOOKSHELF The Significance Code Author: Dan Carroll ISBN-13: 979-8188439965 Dan Carroll, a corporate executive leader with more than 30 years of experience in foodservice distribution, released his debut leadership book – The Significance Code: Unlocking the Three Pillars of Spiritual, Personal & Professional Leadership. The book challenges a fundamental assumption at the heart of corporate culture: that professional success and personal fulfillment are the same destination. Written for mid-career professionals who have tasted success and found themselves quietly asking if there is something more, The Significance Code introduces a proven, integrated framework built around three pillars – Spiritual, Personal, and Professional – that Carroll has developed and refined across three decades of executive leadership, entrepreneurship, and people development.
Jersey Mike’s IPO Values Sandwich Chain at $7.3B
Mark Your Calendars!
Jersey Mike’s Subs raised $1 billion in its initial public offering, pricing shares at $23 and valuing the company at $7.3 billion. Blackstone, which acquired the sandwich chain last year for $8 billion, including debt, and the Abu Dhabi Investment Authority are among the shareholders offering 29.7 million shares. Jersey Mike’s has 3,300 locations in North America and is partnering with founder Peter Cancro to open approximately 300 in the UK and Ireland. The chain’s strategic growth has contributed to its position as one of the largest in the US, with $4.2 billion in sales last year. – Source: Bloomberg
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In this book, you’ll discover how to: • Build a leadership foundation rooted in purpose over position. • Develop emotional intelligence that earns trust and inspires others. • Lead through adversity without losing yourself. • Create cultures where people thrive instead of merely survive. • Communicate with clarity, conviction, and lasting influence. • Navigate executive leadership without sacrificing your values. • Build relationships that become your greatest leadership advantage. • Leave a legacy measured not by accomplishments – but by the lives you changed. Whether you’re an emerging leader, seasoned executive, entrepreneur, or someone searching for deeper purpose in your career, this book will challenge you to rethink what leadership truly means.
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Brewer’s Alley, the historic anchor of downtown Frederick, Maryland and the county’s original brewpub, proudly announces its 30th anniversary. Since opening its doors in 1996 inside one of the city’s most storied landmarks, Brewer’s Alley has served as both a cultural compass and a beloved gathering place for generations of Marylanders – a legacy captured in its defining promise: “Always Iconic. Always Brewer’s.”
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Food Industry News® — September 2026
Nuggets
Delta was recognized as the No.1 corporate blood drive sponsor for the American Red Cross for a ninth consecutive year. Delta employees and customers helped save thousands of lives through blood donations, contributing 15,911 units to the American Red Cross.
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Expanding the Cinnabon Experience Cinnabon expanded its global presence significantly in 2025 and early 2026, reaching over 2,400 locations across 48 states and 65 countries and territories. The robust expansion is supported by a deep pipeline of franchise agreements, with Texas, New York and California leading domestic growth in the coming year. Cinnabon also introduced several new products and upgrades to enhance its menu and guest experience. Among the most notable were the rollout of Swirled Sodas, tapping into the dirty soda trend, and the addition of Seattle’s Best Coffee to its locations, to diversify offerings and improve unit-level economics for franchisees. – Source: QSR
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Beef Stays Top of Mind Despite Cost
Despite recent elevated beef prices, consumer demand has remained resilient. According to Cargill’s Protein Profile and industry leaders, Americans continue to prioritize the protein for its taste, satiety and the experience it brings to meals. Many shoppers are willing to adjust other spending to keep beef on their tables, considering it a worthwhile indulgence. Retailers and producers are responding by offering a range of beef products that meet varying needs and preferences, helping keep demand robust even as costs remain high. – Supermarket Perimeter
72% of Americans say frozen treats are cheaper than dessert out, and they’re stocking up year-round. New research from the National Frozen & Refrigerated Foods Association finds that ice cream and frozen novelties have become an easy, affordable pleasure that consumers like to keep within reach. At the largest Museum of Ice Cream in the world, the Las Vegas location features the world’s largest all-you-can-eat ice cream buffet, the brand’s largest Sprinkle Pool, exclusive Las Vegas-only experiences and beloved interactive installations that invite guests of all ages to play, connect and create memories together. Geronimo Hospitality Group has announced that two of its premier dining destinations, I.d. in Delafield and Red Circle Inn in Nashotah, have been recognized with Wine Spectator’s prestigious Award of Excellence, honoring restaurants whose wine lists offer thoughtfully selected, quality-focused programs that complement their cuisine and provide a rewarding experience for wine enthusiasts. Lingokids is the No. 1 kids’ interactive entertainment platform, loved by kids, designed by educators, and trusted by parents worldwide. Used by over 20 million kids each month, Lingokids turns fun screen time into safe, highquality play that sneaks in learning. Insomnia Cookies is known for warm cookies delivered late into the night. What many people don’t know is that the beloved bakery brand has quietly become a major ice cream player in the U.S. – with its own line of premium ice cream filled with the signature Insomnia cookies guests already know and crave. School bus safety – Know that yellow flashing lights indicate the bus is getting ready to stop and motorists should slow down and be prepared to stop. Red flashing lights and an extended stop
sign indicate the bus is stopped and children are getting on or off. Never pass a bus that is loading or unloading children. When you hear of a severe thunderstorm warning, take action! A severe thunderstorm warning is issued when severe thunderstorms are happening or imminent in the warning area. Severe thunderstorms have wind gusts of 58 mph or higher and/or hail 1 inch or larger. Seek shelter inside a sturdy building, away from windows. Star Wars: The Experience, an epic journey through the legacy of Star Wars, will make its world premiere at The Franklin Institute in Philadelphia on February 13, 2027, as part of the global celebration of the 50th anniversary of Star Wars. Solo dining is finding a natural home in hotel restaurants and bars. OpenTable data shows parties of one by travelers are up 30% year-over-year to date, while 71% of respondents would consider dining solo at a hotel restaurant or bar in the future. The best school lunches are balanced, nutritious, and fun to eat, combining proteins, whole grains, fruits, vegetables, and a small treat. Use portioned containers - divided containers or Bento boxes that help keep foods separate and organized. The Home Depot continues to push the limits of seasonal décor and exceed fan expectations with the reveal of its 2026 Halloween collection. Larger-than-life animatronics, immersive décor and interactive features launch on HomeDepot.com, The Home Depot app and Home Depot store shelves. The USO is the leading nonprofit dedicated to strengthening the well-being of the people serving in America’s military and their families. Since 1941, the USO has been by the side of service members throughout their military service. Impactful support is provided through 260+ locations around the world.
Food Industry News® — September 2026
Classifieds / Buyer’s Directory
Page 33
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Web Design & Development Digital Strategy & Consulting • Digital Marketing • Integrations Hosting & Security • Post-Launch Support ACCOUNTANTS Ahlbeck Cook & Associates................... Page 30.............847-334-9798 AD DESIGN Food Photo Studio.................................. Page 20.............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 43.............312-563-0299 ARCHITECTS Sarfatty Associates...........................................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA.........................................................630-954-1244 ASSOCIATIONS GARC........................................................ Page 15.............847-824-6941 Illinois Restaurant Association............. Page 19.............312-787-4000 ATTORNEYS Reveliotis Law PC................................... Page 19.............312-230-0160 AUCTIONS Rick Levin & Associates........................ Page 45.............312-440-2000 AWNINGS & CANOPIES Chesterfield Awnings............................. Page 11.............708-596-4434 Thatcher Oaks Awnings....................................................630-833-5700 BAGS-CUSTOM PRINTED Bulldog Packaging.............................................................630-458-1152 BAKERS-WHOLESALE Il Mulino di Valenzano Bakery............... Page 02.............847-671-5216 Lezza Spumoni & Desserts................... Page 11.............708-547-5969 Pronto Panificio...................................... Page 14.............312-907-9448 Today’s Temptations.............................. Page 24.............773-385-5355 Eli’s Cheesecakes...............................................................773-736-7417 Ideal Bakery........................................................................773-631-6897 JR Dessert Bakery.............................................................773-465-6733
BAKERY-PRODUCTS Chef’s Kitchen/Dearborn....................... Page 13.............773-801-1600 Instantwhip Chicago.............................. Page 17.............773-235-5588 BAKLAVA Libanais Sweets.................................................................847-329-5060 BANKING-COMMERCIAL Fifth Third Commercial Bank................. Page 22.............847-757-1885 BANNERS & POSTERS Accurate Printing...............................................................708-824-0058 BAR STOOLS Chicago Booth......................................... Page 46.............773-378-8400 Richardson Seating FSE Division.......... Page 30.............312-829-4040 Trendler Inc.........................................................................773-255-4407 Waco Manufacturing.........................................................312-733-0054 BAR SUPPLIES Ramar Supply Co.................................... Page 16.............708-233-0808 Schultz Supply........................................ Page 09.............708-652-2020 Alfa Restaurant Supply.....................................................773-588-6688 BATCH FREEZERS Kool Technologies.................................. Page 32.............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 28.............312-543-5368 BEEF New S B L Inc.......................................... Page 18.............773-376-8280 BEER INVENTORY CONTROL Sculpture Hospitality.............................. Page 23.............773-454-1300 BEVERAGE PROGRAMS Big Shoulders Coffee.........................................................312-846-1439 BEVERAGES Filbert’s Distributing & Bottling.......................................773-847-1520 BOOTHS Chicago Booth......................................... Page 46.............773-378-8400 Waco Manufacturing.........................................................312-733-0054
info@americaneagle.com 877.WEBNOW.1 (877.932.6691) BOOTHS-UPHOLSTERERS Chicago Booth......................................... Page 46.............773-378-8400 Joe’s Furniture Upholstery.................... Page 16.............773-965-4828 BREAD & ROLLS Il Mulino di Valenzano Bakery............... Page 02.............847-671-5216 Today’s Temptations.............................. Page 24.............773-385-5355 Ideal Bakery........................................................................773-631-6897 BREADS-CONTRACT BAKING Ideal Bakery........................................................................773-631-6897 BROCHURE DESIGN Food Photo Studio.................................. Page 20.............630-283-0038 BROILERS & STEAMERS EmberGlo................................................. Page 15.............866-705-0515 BUSINESS BROKERS Nick Dibrizzi/Coldwell Bankers.........................................708-562-9328 BUSINESS FOR SALE Ted Aretos/ Eatz & Associates.........................................815-761-8334 BUYING GROUPS/CO-OPS GARC........................................................ Page 15.............847-824-6941 CAKES Dessert Werks......................................... Page 06.............847-487-8239 CAKES & DESSERTS Chicago Sweet Connection.................... Page 31.............773-283-4430 Eli’s Cheesecake.................................................................773-736-7417 CALAMARI Fisherman’s Pride................................... Page 07.............800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts................... Page 11.............708-547-5969 CARPET CLEANING Sexton Group Floor Care........................ Page 27.............847-827-1188 CARRY OUT PACKAGING Bulldog Packaging.............................................................630-458-1152 CASH & CARRY OUTLETS Chef’s Kitchen/Dearborn....................... Page 13.............773-801-1600 CHAIR/BARSTOOL REPAIRS Joe’s Furniture Upholstery.................... Page 16.............773-965-4828
Page 34 CHAIRS Dearborn Sourcing LLC......................... Page 08.............312-243-6214 Richardson Seating FSE Division.......... Page 30.............312-829-4040 Trendler Inc.........................................................................773-255-4407 CHAIRS-COMMERCIAL Chicago Booth......................................... Page 46.............773-378-8400 Waco Manufacturing.........................................................312-733-0054 CHAIRS-REPAIR & RESTORATION Joe’s Furniture Upholstery.................... Page 16.............773-965-4828 CHEESE-MELTING Michael’s Premium Melting Cheese..... Page 26.............847-432-3380 CHEESECAKES Eli’s Cheesecakes...............................................................773-736-7417 CHEESES WisconCaputo Cheese......................................................708-450-0074 CHICKEN-PROGRAMS FSI/Foodservice Solutions...............................................847-719-6088 CHILI Bistro Soups (Div of Vienna Beef)...................................773-278-7800 CLASSIFIED ADVERTISING Food Industry News..........................................................847-699-3300 CLEANING PRODUCTS C-Soap a div of CSI Coker Service........ Page 42.............888-908-5600 SuperClean.........................................................................847-361-0289 CLEANING SERVICES Cruz’ s Cleaning Services...................... Page 22.............630-379-3732 COFFEE ROASTERS Big Shoulders Coffee.........................................................312-846-1439 Tec Foods Inc.....................................................................773-638-5310 Tugboat Coffee...................................................................630-390-6613 CONDIMENTS Big Fork Brands...................................... Page 03.............312-206-9444 Red Gold.............................................................................765-557-5500 CONSULTANTSBBQ Pork Mafia Inc......................................... Page 28.............312-543-5368 CONTRACT LABOR PROVIDERS Midway Staffing...................................... Page 42.............708-397-8800 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef)...................................773-278-7800 COOKING EQUIPMENT Ramar Supply Co.................................... Page 16.............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 23.............773-454-1300 CPA FIRMS Ahlbeck Cook & Associates................... Page 30.............847-334-9798 CREDIT CARD PROCESSING Breakthrough Business Advsors LLC.............................262-716-4983 Square.................................................................................219-666-7670 CREPE BATTER Tec Foods Inc.....................................................................773-638-5310 CULINARY SERVICES Charlie Baggs Inc.................................... Page 32.............312-523-5238 DAIRY-DISTRIBUTOR Instantwhip Chicago.............................. Page 17.............773-235-5588 DAIRY-PRODUCTS V Marchese Produce.............................. Page 40.............414-289-0995 DELI-MEATS Badger Hams........................................... Page 05.............414-645-1756 DESSERT SUPPLIES Fox Valley Farms................................................................630-231-3005 DESSERTS Chicago Sweet Connection.................... Page 31.............773-283-4430 Dessert Werks......................................... Page 06.............847-487-8239 Eli’s Cheesecakes...............................................................773-736-7417 Fox Valley Farms................................................................630-231-3005 DESSERTS-WHOLESALE Lezza Spumoni & Desserts................... Page 11.............708-547-5969 DIRECT MAIL PROGRAMS Food Industry News..........................................................847-699-3300
Classifieds / Buyer’s Directory DISHWASHING & CHEMICALS C-Soap a div of CSI Coker Service........ Page 42.............888-908-5600 DISINFECTING SERVICES Sexton Group Floor Care........................ Page 27.............847-827-1188 DISPOSABLE PA CKAGING Berkel Midwest..................................................................800-921-9151 DISPOSABLES Gordon Food Service............................. Page 02.............800-968-7500 Schultz Supply........................................ Page 09.............708-652-2020 DRAM SHOP INSURANCE Heil & Heil Insurance Agency................ Page 44.............847-866-7400 Serpe Insurance...................................... Page 04.............773-871-0809 DRAPERIES-CLEANING Sexton Complete Care............................ Page 27.............847-827-1188 DUCT CLEANING Enviromatic Corp of America................ Page 24.............800-325-8476 Olympia Maintenance.......................................................708-344-0344 EGG ROLLS Royal Rolls Gourmet Egg Roll............... Page 43.............312-563-0299 EGGS Meadowbrook Egg & Dairy Company.............................773-523-8861 EMPLOYEE HANDBOOKS Employco USA........................................ Page 25.............630-286-7381 ENDORSED VENDOR PARTNER Employco USA........................................ Page 25.............630-286-7381 J&J Gaming........................................................................833-788-1949 ENTREES-PREPARED My Father’s Best................................................................630-230-0332 ESPRESSO-COFFEE Big Shoulders Coffee.........................................................312-846-1439 ETHNIC FOODS Kikkoman Sales USA.........................................................630-954-1244 FILTERS-EXHAUST SYSTEMS Olympia Maintenance.......................................................708-344-0344 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety.......................... Page 41.............847-695-5990 Fredriksen Fire Equipment Co............... Page 17.............630-595-9500 FIRE-EXTINGUISHERS Fox Valley Fire & Safety.......................... Page 41.............847-695-5990 Fredriksen Fire Equipment Co............... Page 17.............630-595-9500 FLATBREAD PIZZAPREPARED Third Stone Pizza.................................... Page 09.............224-420-1009 FLATBREADS Pronto Panificio...................................... Page 14.............312-907-9448 Third Stone Pizza.................................... Page 09.............224-420-1009 FLOOR INSTALLATION & MAINTENANCE Sexton Complete Floor Care.................. Page 27.............847-827-1188 Classic Touch Floor Care...................................................847-513-3501 FOOD DISTRIBUTORS Chef’s Kitchen/Dearborn....................... Page 13.............773-801-1600 Devanco Foods....................................... Page 10.............847-228-7070 Gordon Food Service............................. Page 02.............800-968-7500 V Marchese Produce.............................. Page 40.............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 Performance Foodservice................................................630-896-1991 Tec Foods Inc.....................................................................773-638-5310 FOOD INVENTORY CONTROL Sculpture Hospitality.............................. Page 23.............773-454-1300 FOOD PHOTOGRAPHY Food Photo Studio.................................. Page 20.............630-283-0038 FOOD PLANT STAFFING & LABOR Midway Staffing...................................... Page 42.............708-397-8800 FOOD PRODUCT DEVELOPMENT Charlie Baggs Inc.................................... Page 32.............312-523-5238 FOOD PRODUCTS Badger Hams........................................... Page 05.............414-645-1756 Devanco Foods....................................... Page 10.............847-228-7070 Michael’s Premium Melting Cheese..... Page 26.............847-432-3380 Royal Rolls Gourmet Egg Roll............... Page 43.............312-563-0299 Unilever Food Solutions......................... Page 32.............630-342-3641 El Greg Food Expressions.................................................773-478-9050 My Father’s Best................................................................630-230-0332
Food Industry News® — September 2026 FOOD PRODUCTS (Cont.) Neil Jones Food Company................................................800-543-4356 Olympia Food Industries...................................................847-349-9358 WisconCaputo Cheese......................................................708-450-0074 FOODSERVICE EQUIPMENT Redco Foodservice Equipment............. Page 08.............800-722-5460 Thunderbird Food Machinery................ Page 45.............866-451-1668 Berkel Midwest..................................................................800-921-9151 Losurdo Inc........................................................................630-833-4650 FOODSERVICE EQUIPMENT-REPAIR CSI............................................................ Page 22.............888-908-5600 Ice Solutions 24...................................... Page 23.............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 22.............888-908-5600 Berkel Midwest..................................................................800-921-9151 FOODSERVICE-SUPPLIES Ramar Supply Co.................................... Page 16.............708-233-0808 Berkel Midwest..................................................................800-921-9151 FRANCHISE-CONSULTANTS Big Sky Franchise Team....................................................855-824-4759 FREEZERS-ALL TYPES Custom Cooler & Freezer....................... Page 28.............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 46.............331-300-7955 GELATO Lezza Spumoni & Desserts................... Page 11.............708-547-5969 Fox Valley Farms................................................................630-231-3005 GELATO EQUIPMENT & SUPPLIES Kool Technologies.................................. Page 32.............630-483-2256 GIARDINIERA E Formella & Sons.................................. Page 47.............708-598-0909 V Formusa Company.........................................................847-813-6040 GLASSWARE Schultz Supply........................................ Page 09.............708-652-2020 GRAND OPENING PROMOTIONS LED Billboard Trucks.........................................................312-924-7979 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 41.............888-551-1998 Kaluzny Brotherrs Inc........................................................815-744-1453 Mahoney Environmental Inc.............................................815-730-2088 GREASE TRAP SERVICE Tierra Environmental.............................. Page 41.............888-551-1998 GREASE-EXHAUST CLEANING Enviromatic Corp of America................ Page 24.............800-325-8476 Olympia Maintenance.......................................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods....................................... Page 10.............847-228-7070 Olympia Food Industries...................................................847-349-9358 GYROS Devanco Foods....................................... Page 10.............847-228-7070 Olympia Food Industries...................................................847-349-9358 H/R-HUMAN RESOURCE SERVICES Employco USA........................................ Page 25.............630-286-7381 HALAL FOOD PRODUCTS Devanco Foods....................................... Page 10.............847-228-7070 HAM Badger Hams........................................... Page 05.............414-645-1756
Food Industry News® — September 2026 HAMBURGER PATTY MANUFACTURER Devanco Foods....................................... Page 10.............847-228-7070 HEALTH INSURANCE Employco USA........................................ Page 25.............630-286-7381 HEATING & AIR CONDITIONER SERVICE & REP Mechanical 24......................................... Page 47.............847-987-9738 Evolution Mechanical Heating & Cooling........................224-600-9326 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America................ Page 24.............800-325-8476 Olympia Maintenance.......................................................708-344-0344 HOT DOGS Crawford Sausage.............................................................773-277-3095 Vienna Beef........................................................................773-278-7800 HOT SAUCE-CUSTOM Viore POS and Foods........................................................708-773-0026 ICE CREAM Instantwhip Chicago.............................. Page 17.............773-235-5588 Fox Valley Farms................................................................630-231-3005 ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies.................................. Page 32.............630-483-2256 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies.................................. Page 32.............630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago.............................. Page 17.............773-235-5588 ICE MACHINE REPAIR & SANITIZING Major Appliance Service...................................................708-447-4100 ICE MACHINES Redco Foodservice Equipment............. Page 08.............800-722-5460 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service............................ Page 21.............312-733-3900 Ice Solutions 24...................................... Page 23.............847-987-9738 INGREDIENT SUPPLIERS Famar Flavors.......................................... Page 15.............708-926-2951 INSURANCE Cacciatore Insurance.............................. Page 06.............312-264-6055 Heil & Heil Insurance Agency................ Page 44.............847-866-7400 Serpe Insurance...................................... Page 04.............773-871-0809 ISU Northwest Insurance Services..................................847-310-0400 Society Insurance..............................................................888-576-2438 INSURANCE SERVICES Cacciatore Insurance.............................. Page 06.............312-264-6055 Gus Romas.............................................. Page 41.............847-525-2846 Serpe Insurance...................................... Page 04.............773-871-0809 INSURANCE UNDERWRITTING Society Insurance..............................................................888-576-2438 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance.............................. Page 06.............312-264-6055 Heil & Heil Insurance Agency................ Page 44.............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 10.............847-228-7070 Serrelli’s Foods..................................... Page 44............877-385-BEEF ITALIAN FOOD SPECIALTIES E Formella & Sons.................................. Page 47.............708-598-0909 ITALIAN SAUSAGE Anichini Brothers...............................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co.................................... Page 16.............708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA.........................................................630-954-1244 JUICER REPAIR & MAINTENANCE Up ‘N Adam Service & Supply Inc........ Page 14.............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 27.............847-827-1188
Classifieds / Buyer’s Directory KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America................ Page 24.............800-325-8476 Olympia Maintenance.......................................................708-344-0344 LABOR MANAGEMENT SERVICES Midway Staffing...................................... Page 42.............708-397-8800 LAW FIRMS Tuckey Law.............................................. Page 17.............312-701-2200 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile.........................................................773-254-6100 LIQUOR INVENTORY CONTROL Sculpture Hospitality.............................. Page 23.............773-454-1300 LIQUOR LIABILITY INSURANCE Heil & Heil Insurance Agency................ Page 44.............847-866-7400 Serpe Insurance...................................... Page 04.............773-871-0809 MARINADES FOR FOOD MFR’S Famar Flavors.......................................... Page 15.............708-296-2951 MAYONNAISE Columbus Vegetable Oils....................... Page 29.............773-265-6500 Unilever Food Solutions......................... Page 32.............630-432-3641 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest..................................................................800-921-9151 MEAT STICKS Big Fork Brands...................................... Page 03.............312-206-9444 MEATS -WHOLE PIGS-GOATS-LAMB Park Packing Company.......................... Page 26.............773-254-0100 MEAT-WHOLESALE Devanco Foods....................................... Page 10.............847-228-7070 Gordon Food Service............................. Page 02.............800-968-7500 New S B L Inc.......................................... Page 18.............773-376-8280 Park Packing Company.......................... Page 26.............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 17.............773-235-5588 NEIGHBORHOOD MARKETING LED Billboard Trucks.........................................................312-924-7979 OIL-FRYING RTI Restaurant Technologies Inc.......... Page 28.............312-504-4565 OILS & FATS-COOKING Columbus Vegetable Oils....................... Page 29.............773-265-6500 RTI Restaurant Technologies Inc.......... Page 28.............312-504-4565 OILS & SHORTENING Columbus Vegetable Oils....................... Page 29.............773-265-6500 OILS- FILTERING & RECYCLING RTI Restaurant Technologies Inc.......... Page 28.............312-504-4565 OILS-COOKING/BULK Columbus Vegetable Oils....................... Page 29.............773-265-6500 OLIVE OILS Columbus Vegetable Oils....................... Page 29.............773-265-6500 OVENS-PIZZA N. American Pizza & Culinary Acad...... Page 39............. 630-395-9958 PAINTING CONTRACTORS Sexton Complete Care............................ Page 27.............847-827-1188 PANCAKE-BATTER & MIX Tec Foods Inc.....................................................................773-638-5310 PAPER-PRODUCTS Ramar Supply Co.................................... Page 16.............708-233-0808 Alfa Restaurant Supply.....................................................773-588-6688 PARTY-FAVORS & SUPPLIES Ramar Supply Co.................................... Page 16.............708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta..........................................773-745-5888 PASTRIES Chicago Sweet Connection.................... Page 31.............773-283-4430 Dessert Werks......................................... Page 06.............847-487-8239 PATIO ENCLOSURES Thatcher Oaks Awnings....................................................630-833-5700 PATIO HEATERS TNG Industries........................................ Page 04.............708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest..................................................................800-921-9151
Page 35 PAYROLL SERVICES Employco USA........................................ Page 25.............630-286-7381 PEPPER JAMS Rollicking Buckaroo..........................................................415-737-5265 PEST CONTROL Rose Pest Solutions............................... Page 04.............800-GOT-PEST PHOTOGRAPHY Food Photo Studio.................................. Page 20.............630-283-0038 All Events Photography.....................................................312-543-2100 PHYLLO DOUGH El Greg Food Expressions.................................................773-478-9050 PICKLES & RELISH Vienna Beef........................................................................773-278-7800 PITA BREAD Olympia Food Industries...................................................847-349-9358 PIZZA CONSULTANTS N. American Pizza & Culinary Acad...... Page 39............. 630-395-9958 PIZZA CRUST Pronto Panificio...................................... Page 14.............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 PRODUCTS Park Packing Company.......................... Page 26.............773-254-0100 Peer Foods..........................................................................773-927-1440 POS SYSTEM PROGRAMMING & CONSULTING Flash Transact....................................................................312-796-6857 POS SYSTEMS Square.................................................................................219-666-7670 Viore POS and Foods........................................................708-773-0026 POULTRY-FRESH New S B L Inc.......................................... Page 18.............773-376-8280 PRE-CUT FRUITS & VEGETABLES Cut Fresh LLC.......................................... Page 03.............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 47.............708-598-0909 PRIVATE LABEL PRODUCERS Big Shoulders Coffee.........................................................312-846-1439 PRODUCEPRE- CUT Cut Fresh LLC.......................................... Page 03.............866-563-4728 PRODUCE DISTRIBUTORS V Marchese Produce.............................. Page 40.............414-289-0995 PROMOTIONAL MARKETING LED Billboard Trucks.........................................................312-924-7979 PROPANE TANK EXCHANGE Your Propane Guys............................................................630-479-9750 PROPERTYTAXREAL ESTATE LAW Reveliotis Law PC................................... Page 19.............312-230-0160 PROPERTY & CASUALTY INSURANCE Heil & Heil Insurance Agency................ Page 44.............847-866-7400 Society Insurance..............................................................888-576-2438 PUBLISHING Food Industry News..........................................................847-699-3300 REAL ESTATE BROKERS Gus Romas.............................................. Page 41.............847-525-2846 REAL ESTATE LAW Reveliotis Law PC................................... Page 19.............312-230-0160 REFRIGERATION Redco Foodservice Equipment............. Page 08.............800-722-5460 REFRIGERATION EQUIPMENT REPAIR CSI............................................................ Page 22.............888-908-5600 Kool Technologies.................................. Page 32.............630-483-2256 Mechanical 24......................................... Page 47.............847-987-9738 Evolution Mechanical Heating & Cooling........................224-600-9326 REFRIGERATION SERVICE Ice Solutions 24...................................... Page 23.............847-987-9738
Page 36 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer....................... Page 28.............630-879-3131 Schultz Supply........................................ Page 09.............708-652-2020 RESTAURANT CLEANING SERVICE Cruz’s Cleaning Service......................... Page 22.............630-379-3732 RESTAURANT CONSULTANTS Stanovich Hospitality........................................................708-359-1911 RESTAURANT DESIGN Ullo Designs.......................................................................312-296-8556 RESTAURANT EQUIP MANUFACTURERS EmberGlo................................................. Page 15.............866-705-0515 RESTAURANT EQUIPMENT Optimal Automatics................................ Page 21.............847-439-9110 Schultz Supply........................................ Page 09.............708-652-2020 Wood Food Systems.............................. Page 20.............847-949-9663 Berkel Midwest..................................................................800-921-9151 FSI/Foodservice Solutions...............................................847-719-6088 Losurdo Inc........................................................................630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer....................... Page 28.............630-879-3131 Ramar Supply Co.................................... Page 16.............708-233-0808 Schultz Supply........................................ Page 09.............708-652-2020 Alfa Restaurant Supply.....................................................773-588-6688 Berkel Midwest..................................................................800-921-9151 RESTAURANT EQUIPMENT PARTS CSI............................................................ Page 22.............888-908-5600 Berkel Midwest..................................................................800-921-9151 RESTAURANT EQUIPMENT REPAIR CSI............................................................ Page 22.............888-908-5600 RM Services............................................ Page 46.............331-300-7955 Up ‘N Adam Service & Suppy Inc......... Page 14.............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 03.............800-210-5895 Berkel Midwest..................................................................800-921-9151 RESTAURANT FURNITURE Richardson Seating FSE Division.......... Page 30.............312-829-4040 RESTAURANT INSURANCE Society Insurance..............................................................888-576-2438 RESTAURANT REAL ESTATE SALES 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 46.............773-378-8400 Joe’s Furniture Upholstery.................... Page 16.............773-965-4828 ROOF TOP GREASE CONTAINMENT SYSTEMS Enviromatic Corp of America................ Page 24.............800-325-8476 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing.................. Page 12.............708-387-9784 RUBS Char Crust................................................ Page 20.............773-528-0600 SALAD-DRESSINGS Ken’s Foods............................................. Page 48.............800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils....................... Page 29.............773-265-6500 Tec Foods Inc.....................................................................773-638-5310 SALSA Simply Salsa............................................ Page 47.............630-519-5860 SANITATION CERTIFICATION Illinois Restaurant Association............. Page 19.............312-787-4000 Badger Food Service Consulting......................................262-902-2947 SAUCES Big Fork Brands...................................... Page 03.............312-206-9444 My Father’s Best................................................................630-230-0332 SAUCES & GRAVIES Unilever Food Solutions......................... Page 32.............630-432-3641 SAUSAGE Big Fork Brands...................................... Page 03.............312-206-9444 Anichini Brothers...............................................................312-644-8004 Crawford Sausage.............................................................773-277-3095 Vienna Beef........................................................................773-278-7800
Classifieds / Buyer’s Directory SCALES Berkel Midwest..................................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company....................... Page 11.............773-847-1820 SEAFOOD Fisherman’s Pride................................... Page 07.............800-543-2110 SEASONING BLENDS Rollicking Buckaroo..........................................................415-737-5265 SEASONING BLENDS FOR MFR’S Famar Flavors.......................................... Page 15.............708-926-2951 SEATING Dearborn Sourcing LLC......................... Page 08.............312-243-6214 Richardson Seating FSE Division.......... Page 30.............312-829-4040 Trendler Inc.........................................................................773-255-4407 Waco Manufacturing.........................................................312-733-0054 SEWER (MAINT)-RODDING & JETTING Tierra Environmental.............................. Page 41.............888-551-1998 A & J Sewer Service..........................................................847-701-5836 SHAKE MIX Fox Valley Farms................................................................630-231-3005 SHORTENING Columbus Vegetable Oils....................... Page 29.............773-265-6500 SLICERS-AUTOMATED Berkel Midwest..................................................................800-921-9151 CES Nationwide.................................................................773-533-3333 SLICERS-SALES & SERVICE Berkel Midwest..................................................................800-921-9151 SLOT MACHINES J&J Gaming........................................................................833-788-1949 SOCIAL MEDIA MARKETING Chicago Social Media Mtkg. Group...... Page 40.............847-387-9873 SOFT DRINKS Filbert’s Distributing & Bottling.......................................773-847-1520 PepsiCo Foodservice.........................................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies.................................. Page 32.............630-483-2256 SOFT SERVICE MIX Fox Valley Farms................................................................630-231-3005 SOUP BASES Unilever Food Solutions......................... Page 32.............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 20.............773-528-0600 STAFFING AGENCIES Midway Staffing...................................... Page 42.............708-397-8800 STEAM CLEANING Olympia Maintenance.......................................................708-344-0344 SUPERMARKET EQUIPMENT Berkel Midwest..................................................................800-921-9151 CES Nationwide.................................................................773-533-3333 SUPERMARKET EQUIPMENT REPAIR Up ‘N Adam Service & Supply Inc........ Page 14.............877-876-2326 Berkel Midwest..................................................................800-921-9151 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest..................................................................800-921-9151 TABLES-ALL TYPES Chicago Booth......................................... Page 46.............773-378-8400 Richardson Seating FSE Division.......... Page 30.............312-829-4040 Waco Manufacturing.........................................................312-733-0054 TAMALES Supreme Frozen Products................................................773-622-3777 TAX APPEALS (PROPERTY) Reveliotis Law PC................................... Page 19.............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
Food Industry News® — September 2026 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 06.............312-666-6441 UPHOLSTERY CLEANING Sexton Group Floor Care........................ Page 27.............847-827-1188 VEGETABLES-FIRE ROASTED Neil Jones Food Company................................................800-543-4356 VEHICLE WRAPS Paramount Truck Body.......................... Page 06.............312-666-6441 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America................ Page 24.............800-325-8476 Olympia Maintenance.......................................................708-344-0344 VERTICAL BROILERS Optimal Automatics................................ Page 21.............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.................................................... Page 13.............312-543-0037 WAFFLE-BATTER & MIX Tec Foods Inc.....................................................................773-638-5310 WALK-IN COOLER REPAIR & MAINTENANCE Mechanical 24......................................... Page 47.............847-987-9738 Evolution Mechanical Heating & Cooling........................224-600-9326 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer....................... Page 28.............630-879-3131 WAREHOUSE LABOR Midway Staffing...................................... Page 42.............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 21.............630-930-9516 WHIPPED CREAM Instantwhip Chicago.............................. Page 17.............773-235-5588 WIND SCREENS Thatcher Oaks Awnings....................................................630-833-5700 WOOD FLOOR CARE Sexton Group Floor Care........................ Page 27.............847-827-1188 Classic Touch Floor Care...................................................847-513-3501 WORKERS COMP INSURANCE Employco USA........................................ Page 25.............620-286-7381 Heil & Heil Insutance Agency................ Page 44.............847-866-7400 Serpe Insurance...................................... Page 04.............773-871-0809 Society Insurance..............................................................888-576-2438 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies.................................. Page 32.............630-483-2256
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Classifieds / Businesses for Sale
Food Industry News® — September 2026
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NEXT SHMOOZEFEST:
Tuesday, September 15, 2026
Moretti’s Chicago 6727 N. Olmsted, Chicago 5 - 9 p.m.
HR BOOTCAMP: Avoiding HR Issues
Be sure to attend our September Shmoozefest event to gain insights on avoiding HR issues. Managing people and complying with city, county and state regulations are among the biggest headaches business owners face. Join us for this insightful and informative boot camp seminar to learn from one of the region’s most seasoned HR experts Jason Eisenhut from Employco USA. You will learn how to comply with changing requireJason Eisenhut ments imposed by city, county and state Employco USA regulators, which questions you may ask and which questions you may not ask in an interview, and how to comply with other confusing regulations. No RSVP is required – just show up. If you’re trying to reduce the frustration and aggravation of dealing with and complying with HR requirements, this seminar will provide valuable insights, which will save you time and money.
Call Today to Reserve Your Vendor Table: 847-699-3300
“When I say, ‘Everybody to the table and eat,’ I mean it. That is the glue, the center that holds the family, that gives security. Good food brings everybody to the table.” – Lidia Bastianich
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“We are what we repeatedly do; excellence, then, is not an act but a habit.” – Aristotle
Food Industry News® — September 2026
The Illinois Restaurant Association held its annual Golf Classic at St. Andrews Golf & Country Club in West Chicago. Once again Chaired by Steven Hartenstein, this year’s outing featured a unique “Summer Camp Swing” theme. The IRA and Golf Committee put together an epic event, which featured 18 holes of golf, morning breakfast, networking lunch, a dinner reception, specialized course games, and a charity raffle.
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Food Industry News® — September 2026
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Private Chef Demand Soars in US
A growing population of millionaires and a shift toward personalized, in-home dining are driving demand for private chefs among wealthy Americans. American households now account for 35% of global demand for private chefs, as clients increasingly prefer tailored culinary experiences. Private chefs in the US command the highest average annual salary in the world, reaching $300,000, according to a Morgan & Mallet industry report. This figure far exceeds salaries in other major markets, reflecting the premium placed on privacy, expertise and versatility in the US luxury market. – Source: Food & Wine
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Grillo’s Pickles, maker of pickles that are packed, shipped and sold refrigerated using a centuryold family recipe and no artificial preservatives, celebrated the grand opening of its newest plant in Taylorsville, Indiana. The 155,000 square-footfacility will increase and centralize the brand’s pickle production while creating up to 150 new job opportunities in Bartholomew County, Indiana.
Beyond Restaurants: The Breadth of Flynn Group’s Business
Flynn Group’s portfolio is notable for its diversity, encompassing a range of food and hospitality brands, including Applebee’s, Taco Bell, Panera, Arby’s, Pizza Hut, Wendy’s, Planet Fitness and 7-Brew coffee, as well as a substantial hotel business with Marriott and Hilton properties. The company operates more than 3,000 locations, and CEO Greg Flynn says he intentionally structured his holdings to mirror the broader restaurant industry, spreading risk across quickservice, fast casual, and even fitness and luxury hospitality, to help the company weather industry shifts and changing consumer preferences. – Source: Forbes
Bank with a Food Industry Specialist Call: Nathan Zureikat VP Commercial Banking 847-757-1885
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Ina Garten, known as the Barefoot Contessa, continues to captivate audiences with her warmth and culinary expertise from her East Hampton home. Nearly 50 years after purchasing the Barefoot Contessa store, Garten has become a beloved TV chef and author of 13 best-selling cookbooks. She now hosts “Be My Guest” and is preparing for her new cookbook “Simply Ina” and a podcast, “Happy Hour with Ina.” Garten remains a prominent figure in cooking and entertainment. – Source: Cultured
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Food Industry News® — September 2026
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Capriotti’s 50th Anniversary
Capriotti’s Sandwich Shop has opened 12 restaurants this year and awarded rights for 30 more as part of its 50th anniversary celebration. The chain entered several new markets as part of its expansion, including Lake County, Ill.; Tempe, Ariz.; Killeen, Texas; Southern Utah; Fort Wayne, Ind.; and Charleston, S.C. The new locations reflect the brand’s broader strategy to bring its signature offerings to more communities across the country. – Source: Chain Store Age
For over 40 years, Schultz Supply Co., Inc. has been the Chicagoland area’s preferred distributor of foodservice equipment and supplies. They pride themselves on their customer-driven approach to distribution which includes next day delivery, competitive pricing and immediate responses for their customers. As a full-service distributor, Schultz Supply offers special print services, new equipment and design assistance, Schultz private label products, and multi-location servicing! If you are seeking an in-person approach to your foodservice needs, stop by their showroom or ask to have one of their experienced sales representatives come out to visit you at your location. You can see their ad on page 9.
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“Royal Rolls Have Been a Fantastic Addition to Our Menu.”
"As a high-volume Sports Bar, we're always looking for innovative, high-quality products, fun our customers will love. Royal Rolls have been a fantastic addition to our menu. They sell well at the bar, in the dining room, and for takeout. Our team appreciates how consistent, easy to prepare, and labor-free they are, while our customers rave about flavors like Southwest and Cheeseburger. Royal Rolls are a winning product that would fit just about any foodservice operation." Anthony Sabella, Chef / Manager – Home Kitchen and Lounge, Arlington Heights, Illinois
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Food Industry News® — September 2026
We Understand Food Businesses and Know How to Deliver the Protection Needed You don’t have time to run a vendor training school. Our team of professional advisors has specific food industry experience to help food manufacturers, restaurants, grocers and suppliers avoid risk, protect assets and stay in business. Poor insurance advice could cost you your business. Your All-In-One Advisor
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The Founding Father of Restaurant Maintenance
In the 1960s and early 1970s, many restaurants simply opened their doors and expected customers to come. Cleanliness, appearance, deep cleaning, and the condition of dining room furnishings were often viewed as secondary concerns. As the restaurant industry evolved and consumer expectations increased, operators realized that a clean, well-maintained establishment could be a major competitive advantage. One of the pioneers who helped transform those standards was Edward Sexton Sr. While working for Commonwealth Edison, Ed frequently dined in restaurants and recognized an important opportunity. In the early 1970s, Ed bought a franchise from Bissell. Although Bissell’s strategy was focused on residential. Ed saw a need for carpet cleaning services in the restaurant industry and pursued that market. Lettuce Entertain You Enterprises and Hackney’s on Lake were among Ed’s first customers, and to this day, Sexton Group continues to work with both organizations. Working with Bissell equipment and industry-leading techniques, Ed and his company specialized in restoring and sanitizing restaurant curtains, booths, carpeting, draperies, chairs, and other dining room furnishings. They removed grease, stains, and odors while bringing worn interiors back to life. The company also became known for its expertise in cleaning, restoring, and repairing virtually every type of commercial flooring. More than five decades later, the company – now known as the Sexton Group – remains an industry leader in restaurant maintenance. It is difficult to imagine today’s hospitality industry without the high standards that Ed Sexton helped establish. His vision demonstrated that cleanliness and appearance are not just cosmetic details – they are essential ingredients in a successful restaurant. Edward Sexton Sr. recently passed away, leaving behind an extraordinary legacy of innovation, integrity, and service. Today, his son, Michael Sexton, proudly carries that legacy forward, leading the second generation of the Sexton Group with the same dedication, values, and commitment to excellence that have defined the company for more than 55 years. Ed Sexton’s impact on the restaurant industry will be remembered for generations to come.
Melrose Park based Caputo Cheese continues to set the standard for authentic Italian cheese craftsmanship, earning top honors at the 2026 American Cheese Society Awards. The company’s award-winning lineup includes their First Place Ovolini Fresh Mozzarella, First Place Burrata, First Place Stracciatella, and Third Place Nodini Fresh Mozzarella. These prestigious awards recognize Caputo Cheese’s commitment to exceptional quality, traditional techniques, and outstanding flavor in every handcrafted cheese made fresh locally. Hagen’s, continued from front page
fried seafood and chicken, including jumbo shrimp, with 14 to 18 shrimp per pound, along with a full selection of fried favorites. Fresh seafood arrives on a rotating basis, keeping the selection interesting for generations of customers. What makes Hagen’s special is not only its longevity, but that the same family, in the same location, continues the same tradition. Eighty years later, the American Dream is still smoking at Hagen’s.
“The big lesson in life, baby, is never be scared of anyone or anything.” – Frank Sinatra
Food Industry News® — September 2026
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FIND OUT ABOUT NEW OPENINGS before they happen.
Call for a free sample of our monthly Hot Leads Report: 847-699-3300
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Full-Service Foodservice Facility & Equipment maintenance
Food Industry News® — September 2026
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Why Food Businesses Need EPLI Insurance Restaurants operate in a fast-paced, peopledriven industry where managing employees is one of the greatest challenges – and one of the greatest sources of risk. Employment Practices Liability Insurance (EPLI) helps protect restaurant owners from the financial impact of employment-related claims made by current, former, or prospective employees. With high employee turnover, seasonal hiring, varying schedules, and a diverse workforce, restaurants are more susceptible to allegations of wrongful termination, discrimination, harassment, retaliation, failure to hire or promote, and other workplace-related claims. Wage-andhour disputes, employee complaints, and management decisions can quickly escalate into costly legal actions, even when the restaurant has done nothing wrong. The cost of defending an employment claim can be substantial. Attorney fees, court costs, settlements, and judgments can easily reach tens or even hundreds of thousands of dollars. EPLI helps cover many of these expenses, allowing restaurant owners to focus on serving guests and growing their business instead of navigating expensive legal disputes. Whether you own a single neighborhood restaurant or manage multiple locations, EPLI provides an important layer of financial protection. Combined with strong hiring practices, employee training, and clear workplace policies, it helps safeguard your business, protect your reputation, and provide confidence that your restaurant is prepared for today’s evolving employment risks. This information is courtesy of Jack Bensen, with Heil & Heil Insurance Agency, a firm specializing in working with food businesses. You can find their ad on page 44.
This holiday season, Orlando World Center Marriott, invites guests to step into a winter wonderland during its highly anticipated “Twelve Nights of Wonder” celebration. Running from Dec. 20 through Dec. 31, 2026, the resort-wide activation will transform the sprawling property into a festive escape filled with holiday magic, daytime pool events, nightly village experiences, and brilliant fireworks. “We are thrilled to welcome families and travelers to experience the magic of the holiday season through our Twelve Nights of Wonder celebration,” said Robert Bray, general manager of Orlando World Center Marriott. “ Our team curated this immersive holiday escape a few years ago, and we continue to build on these events and experiences to ensure there is something for everyone to enjoy. By combining Orlando’s sunshine with classic winter charm, we look forward to helping our guests build lasting traditions and celebrate the season together.” A Festive Haven Resort-Wide Upon arrival, guests will immediately feel the holiday spirit. Starting the week before Thanksgiving, the grand lobby will feature a towering, beautifully decorated Christmas tree, establishing a whimsical backdrop for holiday photos. Throughout the 12-day celebration, families can enjoy vibrant daytime activities at the Falls Pool. Making special guest appearances will be Orlando World Center Marriott’s beloved mascot, Mingo, roaming the resort in a variety of dapper holiday outfits. The Winter Wonderland Village Each evening from 6 p.m. to 9 p.m., the Falls Pool area comes alive as the Winter Wonderland Village, serving as the festive hub of the nightly celebrations. Families can enjoy timeless holiday attractions including a train ride, nightly entertainment and a classic carousel, which makes its debut as a brandnew addition to the village this year. Surrounding these rides are several beautifully themed festive chalets, where guests can discover a rotating lineup of nightly entertainment and holiday activities: • The Village Library: Story time featuring books and tales. • The Snow Workshop: Hands-on activities for children. • Mingo’s Ice Bar: A bar featuring specialty signature drinks. • Mrs. Sugarplum’s Sweets: Hand-crafted, themed delights from the resort’s pastry team. Holiday Characters & Seasonal Spectacles No holiday celebration is complete without its most famous residents. Guests can meet and capture photos with Santa and Mrs. Claus on select dates. Adding to the classic holiday charm, festive carolers will roam the resort, spreading vocal cheer through the lobby and outdoor areas. To complement the visual spectacles, the resort’s signature restaurant, Latitude & Longitude, will host three grand holiday dining events featuring locally and seasonally crafted buffet menus: Thanksgiving Day Buffet (Thursday, Nov. 26, 2026, 1 - 8 p.m.) Christmas Day Brunch Buffet (Friday, Dec. 25, 2026, 11 a.m. - 2 p.m.) New Year’s Eve Buffet (Thursday, Dec. 31, 2026, 5 - 9 p.m.) About Orlando World Center Marriott: Owned by Host Hotels & Resorts, Orlando World Center Marriott – the world’s largest Marriott towering above more than 200 prime, Central Florida acres – offers experiences that are a “World Beyond Compare.” Everything is on-premises including River Falls Water Park featuring three thrilling slides and a lazy river, reinvented Falls Pool Oasis with three water tower slides, a splash zone offering kids an aqua playground and small waterslide, scheduled daily activities, as well as the Falls Pool Bar & Grill. Other on-property amenities include the Hawk’s Landing Golf Club 18-hole championship golf course, Orlando Golf Academy, a full-service spa and fitness center, 10 taste-tempting restaurants and lounges, as well as over 500,000 sq. ft. of event space. The 2,010-room resort is located only 1.5 miles from Walt Disney World and just minutes from SeaWorld Orlando, Discovery Cove, Aquatica™ and Universal Studios. For more info- MarriottOrlandoWorldCenter.com
Food Industry News® — September 2026
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What an honor it was to be a part of the Obama Presidential Center’s opening festivities. A celebration this big wouldn’t be complete without a giant Eli’s Cheesecake! The words from President Obama’s 50th anniversary Selma speech decorate the cake and are also reflected on the exterior of the Obama Presidential Center. What does the cake say? “You are America. Unconstrained by habit and convention. Unencumbered by what is, ready to seize what ought to be. For everywhere in this country, there are first steps to be taken, there is new ground to cover, there are more bridges to be crossed. America is not the project of any one person. The single most powerful word in our democracy is the word ‘We.’ ‘We The People.’ ‘We Shall Overcome.’ ‘Yes We Can.’ That word is owned by no one. It belongs to everyone. Oh, what a glorious task we are given to continually try to improve this great nation of ours.” – President Barack Obama, 2015
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Pepsico Launches Alvalle Gazpacho in the U.S. PepsiCo announced the U.S. launch of Alvalle Gazpacho, a ready-to-eat refrigerated soup made with vegetables and extra-virgin olive oil. The introduction marks a continued step in the company’s expansion into fresh, meal-adjacent foods and the growing chilled category. Alvalle is now available at select Whole Foods Market locations in the United States.
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