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A tour of the Farehouse Market in the Sterling Bay developed multitenant complex in Chicago

New B&I dining location opens offering plant-based foods and grab-and-go selections.

Mike Buzalka, Executive Features Editor

February 19, 2020

18 Slides
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New B&I dining location opens offering plant-based foods and grab-and-go selections.Quest Food Management

The Sterling Bay retail development firm recently revitalized the former Montgomery Ward catalog house at 600 W. Chicago Ave. in Chicago. The project included adding a retail/dining mix called Farehouse Market that is operated by local foodservice management company Quest Food Management Services.

Among the more than a dozen tenants in the 1.6-million-square-foot building where some 7,500 individuals work are online deal vendor Groupon, telecommunications firm the Big Ten Network and chocolate/cocoa manufacturer Barry Callebaut.

Farehouse Market includes a dual-sided coffee/cocktail bar; a retail market that sells some gourmet packaged goods, including beer and wine, as well as fresh foods ranging from charcuterie to a salad bar, and packaged grab-and-go selections; and three restaurants that offer customized, to-order selections ranging from personal pizzas and plant-based bowls to burgers and sandwiches. A more detail look at the operation is available at our full story about Farehouse Market.

Here is a pictorial look at Quest’s operations.

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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