On a trip to Chicago from his native Italy, young Mario Tricoci changed his life forever. The fledgling hairdresser stopped in at a prestigious salon, where he impressed the owner with his impeccable display of skill and landed himself a job. The next six decades brought strings of industry awards and the opening of his very own salon, which soon exploded into 26 locations in four states. With his styling prowess proven both to the industry and to the clients he encountered each day, the coiffeur decided to share his gift with others. In 2004, he established Tricoci University to foster a new generation of cosmetologists and spa technicians trained to thrive in the luxury-spa industry.
Throughout the Midwest, Tricoci prot?g?s study a rigorous curriculum in high-end salon and spa surroundings to learn how to create beautiful hairdos, choose skin-flattering cosmetics, and beautify nails and skin. A team of experienced industry professionals readies pupils for the beauty world with in-depth classes, and outside education arrives via video demonstrations and guest-artist lectures on Vidal Sassoon's Wedge-Bob Postulate. More advanced students get a preview of their career to come by beautifying real people during instructor-supervised treatments, which lend the stylist essential experience as the client enjoys a pampering session at a discounted rate.
Once upon a time—1901, to be exact—Gertie's Ice Cream began topping cones and tempting palates with its creamy texture and creative flavors. Twenty-six years later in a completely separate location, Lindy's Chili drew crowds with its hearty, meaty stew. Both enterprises continued to gain popularity over the years, but it wasn't until 1974 that entrepreneur Joseph Yesutis bought them both and had a novel idea: his chili company had more customers in the daytime and over the winter, whereas his ice cream company had more customers in the evenings and during the summer. Why not combine their strengths by creating a single sweet and savory shop? Yesutis's odd idea gained traction almost immediately, with guests lining up to sample its unique fusion of hot and spicy with cold and sweet. Today, the inventive grouping is not only accepted, but it's become a beloved tradition. Lindy's has since expanded to cook up burgers, Polish sausages, and a slew of meaty sandwiches. Meanwhile, Gertie's dessert artisans concoct old-fashioned banana splits, triple-rich shakes and malts, and sundaes topped with fresh fruits and sweet hot fudge.
Ride Chicago and Rentaruckus are two different businesses that are bonded by their passion for promoting two-wheeled transportation. At Ride Chicago this passion manifests in a variety of classes, for which it supplies beginners with motorcycles or scooters. Once student riders are geared up, the facility’s state-certified instructors teach everything from scooter-riding basics to motorcycle licensing at controlled, off-street sites across the city and suburbs. This diverse curriculum allows people of all riding experiences to climb aboard a two-wheeler and learn safe canyon-hopping methods.
Rentaruckus’s mission is a bit more concise: get people behind the handlebars of a Honda Ruckus scooter. To do this, the staff offers rentals and organizes tours of Chicago, where swarms of the minimalist bikes buzz past the city’s historic neighborhoods and sights.
A green flag cuts through the air, signaling rows of Sodi RX7 karts to throttle up their 200cc Honda GX engines and roar around the quarter-mile track. Inside the 40,000-square-foot facility that houses these karts, Chicago Race Factory's staff provides safety briefings and protective helmets to drivers, scheduling track time in advance or penciling walk-ins into the next available race. The track is also open to parties for birthdays, social gatherings, and corporate team-building events. Recognizing man's natural need for speed, they have formed competitive and league racing for true gearheads who want more laps around their racer-designed track, whose tire border prevents captive Michelin men from escaping back into the wild.
At each of several one-day festivals held throughout the country, thousands of revelers unite in an epic clash of pulp, beer, and live music. Armed with a cache of 300,000 tomatoes, participants don protective bathing suits and goggles and hurl the fruit at one another during a two-hour battle. Throughout the afternoon, live music and costume contests offer an entertaining respite from the front lines, as bartenders dispense drafts of beer to attendees older than 21, refueling soldiers' morale before they resign to writing goodbye letters to their produce vendors back home. All tomatoes used during the event are past ripe and already fated for disposal, making the battle an efficient means of tossing them before their cursed transformation into singing Muppets.
The first IHOP—the dream of founders Al and Jerry Lapin—opened in 1958 in Toluca Lake, California, and was originally dubbed the "International House of Pancakes." Since then, rapid expansion has led to myriad milestones across the company's colorful history, from introducing its modern IHOP acronym in 1973 to its 1,000th restaurant opening in Layton, Utah, in 2001.
Today, the company stands strong with around 1,500 locations across North and Central America, each one an enthusiastic dispenser of pancakes, french toast, and tables constructed entirely out of bacon. Though IHOP is known as a bastion of breakfast, it also stays open during the day and into the evening, delivering lunch and dinner as well.