Six shining examples of generosity within our vibrant dining community
The hospitality industry not only brings people together to share a great meal with great company around the dining table, but it is often the catalyst for fundraising within the various communities it serves. From wide-reaching international events to independent activities helping local nonprofits, Chicago’s restaurateurs are always of mind and heart to give back.
Heisler Hospitality
Twice a year, Heisler Hospitality runs company-wide initiatives to raise awareness and give back to causes close to home. Each December, the company partners with the Greater Chicago Food Depository, donating $2 from each sale of select seasonal cocktails sold that month. In June, Pride Month takes center stage with local LGBTQIA+ organizations benefiting from a similar drive.
“As a group of local bars and restaurants, we feel that we are part of the community we serve, and so by extension, any opportunity to give back to these communities is an opportunity we want to take,” says Beverage Director Graham Heubach. “As time goes on, we want to be better citizens and more conscious of our positions in our neighborhoods. This is a small way of moving toward that goal.”
Hannah’s Bretzel
With multiple locations serving European-inspired sandwiches on authentic, organic German “bretzel” and whole grain bread with a focus on local ingredients and sustainable business practices, Hannah’s Bretzel has long been known for its “concept with a conscience”—be that powering all locations with 100-percent wind and solar power, or composting all food waste across the company.
The Chef Series initiative, a program launched earlier this year that brings in various guest chefs to contribute limited-time specialty sandwiches to the Hannah’s Bretzel menu, donates 10 percent of proceeds from the series’ menu items to the chefs’ chosen causes.
“We created the Chef Series not only to present a tasty, chef-driven sandwich to our customers, but to educate our community about these local culinary leaders and the causes they feel passionately about,” says Hannah’s Bretzel founder, Florian Pfahler. “It’s a win-win all around.”
On the horizon: a partnership with Chef Jason Hammel of Marisol and Lula Cafe to benefit Pilot Light, a local nonprofit dedicated to “helping kids make healthier choices” through nutritional education.
One Off Hospitality
“One Off was built within the communities we lived and worked in early on in our careers, so for us, investing back in local organizations is a pillar within our brand’s culture,” says Donnie Madia, partner at One Off Hospitality, referencing the long-term donation culture rooted in the company’s DNA. With a flexible “$1 in-dining” program, the company encourages its restaurant operators to each choose one of their most popular menu items to offer up for a monthly fundraising opportunity during which $1 is donated from the proceeds of that select menu item to benefit a charity partner.
“Be it through in-dining promotions or larger initiatives for the organizations we align most closely with, like Alex’s Lemonade Stand and Pilot Light (two of our core partners), we’re proud of the work we do across all of our restaurants to support, feed, and educate the community.”
Lucky Klucker
A chicken-focused concept from Fujimura Hospitality, Lucky Klucker’s delivery-only menu operates out of Pub97 (its sister restaurant that partners with the Chicago Fire Soccer Club).
“I believe the hospitality of a restaurant is more than just the tableside experience, but also how you help to prop up the community and its members,” says owner Ty Fujimura. Order the Chicago Fire sauce—described as “broad-shouldered, sweet and spicy”—with your dish, sending $1 of every purchase to the Chicago Fire Foundation.
Also, in the works, a guest chef series, where local chefs will be invited to create a signature sauce or a rub. Partial proceeds from these special sauces/rubs will go back to the charity of the guest chef’s choice.
Roots Pizza
Partnering with The Trotter Project—an initiative founded by famed, late Chef Charlie Trotter that offers education and mentorship in the culinary and hospitality industries—Roots Pizza has created a hands-on program that pairs local culinary students with the Roots Pizza culinary team. Each quarter, a new student’s original recipe is added to the menu, and a portion of the proceeds from that pizza creation is donated to the Pillars of Excellence Program to help continue to educate youths interested in the culinary and hospitality fields.
“The next generation of chefs is sure to bring new ideas and flavors to the Chicago dining scene,” says Roots Pizza Co-Founder Scott Weiner, “and we are proud to be a part of it!”
Taureaux Tavern
Chef Mike Sheerin’s Taureaux Tavern, an inviting French-inspired restaurant and bar in the heart of Chicago’s Financial District, offers a rotating monthly cocktail that generates funds for a different nonprofit organization every month.
“After participating in an event with Ronald McDonald House, we knew we wanted to add a charitable aspect to Taureaux Tavern. Then, No Kid Hungry approached us about a partnership, which seemed like perfect timing. We started donating $1 from our specialty cocktail proceeds to No Kid Hungry, then as we got to know our neighbors from Big Shoulders, we decided to rotate the cocktail and the charity,” says Taureaux Tavern’s general manager, George Saldez.
“We’re now starting to book out the rest of the year, focusing on a different charity each month. As a group, we love giving back, and it’s great that we can create a cocktail that interests our guests while at the same time helps our community.”
By Jeffrey Ward
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